Mike telling the guys that they won’t have any idea on how to eat this dish blindfolded, me seeing the dish and thinking: “Seeing it still doesn’t make me know how to eat it.” 😂
@@kushbhasin3051 haha. Fortunately (or unfortunately) it didn’t. This just made me think of one of my best dining experiences ever: dinner in the dark (as in: there was no light in the room and you literally couldn’t see anything). It was extremely messy, but taste wise it was great. One of my friends hates fish and that night she ate it and liked it…
When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beaware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "The schism in My Church will be broken into different stages" Sunday, 20 October 2013 The Book of Truth
@@kushbhasin3051 I was once in a seafood restaurant with a group of people. one of the guys decided to be a bit of an arse to the waitress and insisted that they did not have live crayfish (as there was no tank on display). so the waitress decided to bring one out and sit it on the table, where it just sat, not moving, that is until the guy poked it and it lurched at him!
video suggestion: We often hear from chefs tips like "Don't overwork the meat in burger patties, or don't bruise the herbs etc." I doubt that a normal person would be able to tell a difference. What do you guys think?
If you don't properly stick the mince together in a patty you need a burger press or it'll fall apart. The difference is minor if you know what youre doing, but major if all you use for a burger is mince (no onions or breadcrumbs or eggs etc). The reason you don't bruise the herbs is so they look aesthetic and last longer as a garnish or salad. If you cook them no dif
@@cftyftyufyfuyfty you basically just wrote the episode. Four food tips with examples, their context and exceptions. The normals have to guess the difference. Episode done.
@@Bojambo yeah I’m really curious about the egg one because I try and make my scrambled eggs like him, at least small curds and smooth. I’ve no salt and salt and _I_ didn’t taste the difference.
In the US, we have a company called “Better than Bullion” that makes stock and broth concentrates in paste form that come in a jar which you keep in the fridge. One jar is about four gallons of stock. It’s not the cheapest thing ever (about $4-5 per jar) but the taste is actually better than most canned or boxed stock so that’s what I use. Plus I have a very small kitchen and figuring out where to store boxes or cans of stock is a challenge. They make dozens of different flavors (including “not chicken” and “not beef” which my vegan friends swear by) but I always keep the chicken and veggie bases on hand. I use the veggie base as a flavor booster for all kinds of things.
I'll never buy cheap oats ever again I've done it before and my overnight oats are terrible, they don't Absorb the liquid the same as "branded" oats... Always buy either quaker oats or Scott's oats (trust me on this)
I'm Dutch and live in Holland (surprising i know) so absolutely no one i know watches Sorted. Went out toa fancy dinner last week and the waiter while explaining the food said the magic word and involuntary i went and did a Jaime impersonation. 😂❤❤
@@victoriashevlin8587 "Sarah (brigade Pairet) décide de dénoncer la surutilisation des pesticides dans l'agriculture. Pour ce faire, elle travaille une tempura de shiso, un caviar de fourmis noires, des fourmis rouges frites, des grillons au piment d'Espelette, des carottes rôties, du cresson et des escargots. Elle appelle son assiette : Mille et une pattes." Excerpt from the Wikipedia. Sarah from Paul Pairet's kitchen brigade, Decides to denounce the overuse of pesticides in agriculture. In order to do that, she does a shiso tempura, a black ant caviar fried red ants, crickets with Espelette pepper, roasted carrots, cress and snails. She calls her plate A Bug’s life like the movie. Unfortunately, she won't be chosen as the winner even if her plate is of superior skills.
Agreed! I feel like the staples are where the price-point difference really kicks in? For speciality or 'star' ingredients you're generally paying a bit more anyway, at least over here, and also tends to be a one-off or irregular cost rather than something that constantly stacks up.
Using higher quality pasta (pasta extruded through a bronze die) was game changing for me. Makes a world of difference in my carbonara. I think it's not only how well the sauce sticks to the pasta but how the pasta water becomes so much starchier, which can greatly improve the sauce.
I agree with you there. 'Alex - The French Cooking Guy' did a whole series on dried pasta. He also made his own pasta extruder & special pasta drier. Its well worth a watch if you have the time.
As a Cambodian, I was really happy to see the crab dish! I honestly didn't know about the pepper but after a bit of research and asking my family, everything from Kampot is the best. Glad to know there's something awesome from my country! - I also want to know what Ben said at the end 😅
Before the genocide in Cambodia apparently Kampot pepper was very well known in the West. I believe that the famous French steak with pepper sauce originally called for only Kampot pepper. It's a pity it's not more widely known because it is absolutely delicious!
Ben: "It's been a while since I've blindfolded Jamie and Barry" Jamie: "Did last night mean nothing to you?" Ben: *shocked* Don't dish the innuendos if you can't take them, Ben 😉
I took a wine tasting class in Uni (yes, best class ever) and one of the things we covered was how boxed wine was actually the best way to package wine to minimize exposure to oxygen, cork, and other contaminants. It's just the snobbery that keeps more high end places using that method because it's been associated with lower class wines.
Alright but while it might be best for minimizing exposure that doesn't mean it's the best way. The other methods have been in use for a long time hence we've gotten used to the way they impact the wine thus making it a possibility that those negatives are actually positive in that it's what the customer knows and wants
For people thinking about experimenting on different black peppercorns, I suggest buying white, green and pink peppercorns and mixing them, as they have such a diverse flavour profile
The thing I'm discussing the most with my partner is rice. She always buys the cheap one that comes in plastic bags which you throw directly into the water and I go for the Thai rice or sushi rice (depending on the dish). We had both in the same rice cooker on the same setting and to me they are worlds apart. To her they are exactly the same. Would love your take on this
I always go for Jasmine or basmati..those have a clear flavor difference from basic white, maybe try those. I've never in my life used boil in the bag rice and have not had any kind of instant rice since I was about 12 so not sure of its taste. Maybe try a blindfolded tasting?
I think that as long as you rinse the rice well and season it correctly, cheap rice can be very nice! For certain dishes you need the correct type of rice tho
One spice that would be really interesting to test for the guys: Cinnamon from North Vietnam, cinnamomum loureiroi or Saigon cinnamon. The huge difference, it's natural sweet. So you can actually grind the cinnamon from the stick and it taste like cinnamon sugar, you won't need any sugar. North Vietnam is basically the only region in the world, where it grows. Thanks to the Vietnam war, not much was produced, but it picked up again in the past 2 decades.
@@violetskies14 it really taste like sugar and cinnamon, the Ceylon cinnamon we're used to. Very unique. I have a local vendor, who imports it directly from Vietnam. It's more expensive, but you can basically reduce your sugar intake and it's healthier over all.
we need a video (or many) with the food team on camera (if they're comfortable with it)!! they're such an integral part to the whole operation that I feel it's kinda sad that we don't get to know them more
Some priceless expressions in this episode. Barry reacting to the cost of the premium bone broth 11:30 and Mike reacting to Jamie eating one of the peppercorns 15:30 ! 😂
I feel like the pasta and wine weren't tested correctly. They should've tested the pasta with something like Carbonara or Cacio e Pepe where the quality of the pasta seriously matters for how starchy the pasta water turns out which affects the emulsion of the sauce, as well as the roughness of bronze cut pasta making it easier for sauce to adhere to the pasta. As for the wine it obviously won't matter as much if there's a dozen other big flavors in the dish, but what about a red wine sauce on a steak with less key flavors or a dish like Beef Bourguignon where you use an entire bottle?
I would rather use fresh pasta at this price point. And regarding the wine, the point is not so much the quantity, but what you're cooking: a reduction, where you will only have a spoonful on the plate, is much more impacted by the wine quality than say a stew, because after it cooked with the carrots, celery, leeks, tomatoes, broth a with strong spices such as juniper, the difference, while still there, is muss less noticeable.
I can add using a pasta extruded from a bronze die provides more surface area meaning more area for the starch to stick to. When coming the pasta, the starch is useful when making your sauces that relies on thickening from this starch.
@@Arnianor The thing is that you can actually find pasta al bronzo for much cheaper than the packet they found. Even if they compared De Cecco pasta to the sainsbury's one you'd notice a difference.
I often do white wine pan sauces for chicken and ahi tuna. It's a really nice sharp accompaniment, and I agree that that might have made a bigger difference. Still, it's nice to hit the naysayers who claim you should never under any circumstances use cheap wine to cook with. I think the only rule, really, is to never use "cooking wine" if you can avoid it, and use any (even cheap) real wine. Totally, 100% agree with you on the pasta though. I feel like I can get the difference in texture every time my family cooks, but it mainly matters when you need the starch for emulsion and when you do thinner sauces (or just pasta and butter) so that you get the adhesion to the pasta.
Every episode with Jamie in it continues to amaze me at the sensitivity, and education of his palate. Well done sir. Enjoying all of you daily from CDMX.
I love how basic these items were! It was honestly really helpful because if you go premium on the main dish items AND the basics, it can get insanely expensive!! Thanks Sorted!
The simpler the recipe the more important is the quality of pasta. If you want to use the pasta water for your sauce, think cacio e pepe or carbonara, you want starchy water. The standard pasta without texture doesn‘t cook out enough starch to create a creamy sauce.
You can get away with it by cooking the pasta in less water - doesn't really harm the pasta and there'll be enough starch in the water for a creamy sauce. Having said that, I like to make my own pasta when I have the time; it's very rewarding.
@@Arcadia61 yeah but even than it‘s not as much as you get from good al bronzo pasta. Also the sauce clings better to a more textured surface. It‘s what I do too, when I only have my reserve - i.e. lower quality - pasta at home. Making my own pasta is fun too but it takes quite a bit of time and if you want them al dente you should let them dry for a bit too, so I don’t do it as often. But good quality dried pasta is as good as self made of course without the sense of accomplishment.
The only time i shell out for pasta is when I want a more fun shape and can’t find that generic which for me living in the US we have target and they have a great selection of fun shapes for less
Shell out if you're doing something where you make the sauce from scratch. Specifically find something that was formed with bronze instead of teflon dies. That's what gives the texture the guys spot there. Sauces from scratch benefit from the extra starch that ends up in the dish, so they'll emulsify and coat better. This is especially true for more simple pasta dishes where you need to form an emulsion in the first place; spaghetti aglio e olio, carbonara, cacio e pepe, pasta con le sarde and so on. However mass produced jarred/bagged sauce red sauce has a bunch of stabilizers and emulsifiers put into it, and this isn't really needed. That said, you can get bronze die pasta for waaay cheaper than the stuff here. It's only more expensive because the manufacturers simply can't push dough through the die as quickly. It's maybe 2x to 2.5x the store brand stuff here, and like 1.5x is brand name regular stuff.
These comparisons are almost always useful - sure, always entertaining, but thinking about how different ingredients can impact a dish...you guys inspire so much kitchen fun
So here’s a question: once you’ve opened the premium bone broth, couldn’t you just freeze it rather than use in in a couple of days? So it could stretch longer?
I certainly would! I often make my own stock - always, when we have had a whole chicken - and usually end up freezing some or all of it if I don't want it at once. You can even buy special freezer bags to freeze it in.
My daughter is a pepper fanatic. Last Christmas I gave her nine different types of it, we had a tasting session and wow, there is a great difference. Resin, citrus, floral, burn the hell of your mouth, mouth numbing but in a pleasant way and much more. It really does make a difference when choosing the right pepper, or contrasting one, when cooking.
Can you do a congee recipe PLLLEEEEAAASSSEEE🙏 Black pepper is underrated. I think there's 140+ different types. I once bought one specifically paired for ice cream and it's amazing
Yum! I did a tour of the Kampot pepper farm in Cambodia and bought 2 large bags (for much cheaper) because I thought it was delish, which travelled through Vietnam with me till I brought them back home to the UK! They grow a few different varieties of Kampot pepper with their own different peppery notes and uses! Very sad now it's run out because you can really taste the difference, particularly when freshly ground to finish a dish.
The chicken bone broth which wasn't used, could be frozen and stored for later use. I doubt whether there would be any diminishing in nutrition or flavour but its longevity would be assured, especially if you used ice cube trays or bags.
Premium versus cheap ghost peppers! More seriously though, one of the best Christmas gifts I have received is highly concentrated stock prepared by a friendly chef.
Absolutely love this series, and love that you tackled some ingredients that don't really make a difference and some that do, if you choose to invest. Lots more of this please!
i love that you guys compared the real cheap end to the pricey end in this episode. things like a store's own brand products, aldi stuff, .... instead of comparing a higher end shop bought to an artisanal product. it gives me something to relate to because i buy a lot of own brand stuff
Kampot was one of my favourite places backpacking through Cambodia, and the pepper dishes were amazing. They used a lot that were still green and on the stem not dried and black. Delicious.
I also have 2 types of black pepper in my kitchen. One is a premium variety available in my country. Makes my special dishes so much more fragrant and tasty
Yes! You've woken up to the importance of pepper. Folk visiting my house for the first time always comment on the range & amount of herbs & spices I keep. But can't get their heads around the plethora of pepper-mills. I do have a lot, different pepper for different things, Kampot like you used today, a couple of other different black peppers [like Tellicherry, Lampong, Brazilian, Sarawak], white, green, red/pink, [a mix of the four with all-spice], long pepper, grains of paradise, brined, there more. If you can get them & Jamie would love this ; fresh green pepper berries still wet & in little bunches. Place a bunch in a pan with butter & finish a steak in there...fresh, fruity with a brilliant peppery flavour, the perfect steak for me. I even take pepper in a mill when I'm out and about, that way I don't have to have that most disgusting of things, pre-milled pepper! Yuck!
Yes! My kids still frequently throw at me a very British "We are sawwwwted!" (We ...are American. It cracks me up every time and i have to go seek out the old videos!)
@@mym297 but still, wouldn't have been surprised if he had the pepper in his cupboard. But it would need to be gold dust infused pepper corns or something
So glad to see Kampot pepper making it on to the show. We were in Kampot, Cambodia in 2019 for a holiday and had pepper crab fresh from the sea. It was absolutely delicious. We also brought some Kampot pepper home, wish we could get in in South Africa, just amazing pepper. Kampot is wonderful too. Cambodia deserves a visit.
It would be interesting to do a taste testing with 3 price points: low, medium and premium. I would love to see if there is a big difference between the medium price point and premium.
This definitely lines up with how I cook. I tend to get cheap pasta and wine, but I usually spend more on my stock, and I fresh crack all my pepper. I also cook with a mixed blend of peppercorns instead of just black pepper because I think it adds more complexity of flavor.
I always try to find dried pasta with more texture on it's surface, but I'm not paying a crazy amount for it. My favorite brand is our local store's brand, President's Choice, that has nice texture to it, and it's not expensive at all.
And speaking of pepper and long, let’s not forget that the most expensive kind was long pepper - which remains an interesting experience if you can find it. The sorted team could perhaps pick up on that and other ‘lost’ spices?
I think thats just a myth, even if it has been quite expensive at times around the 13th century. Ivé tried to look into this but it seems like neither white or black pepper or the more expensive long pepper has ever had a value higher than 1% of gold.
Love these types of episodes. I am not sure if you have already approached this, but how about spices. looking at whether there is a noticeable difference between premium and cheap pre-ground spices, freshly ground spices and spice blends when incorporated into dishes.
Great video, always wondered about spaghetti. The black pepper one brings an interesting discussion and video idea. How noticable is the difference between all the price points of spices. From supermarket basic range to Schwartz to more artisinal markets like Spice Mountain.
All the food looked so good! It was really interesting seeing “basics” like dried pasta and pepper being compared in this way - it’s really interesting to see where spending a bit more on your pantry pulls is worth it and where saving some coin isn’t going to effect your meals as much. Would love to see more! ☺️
For me this was so interesting... When I was in primary school, in fourth grade, we had a substitute-teacher that told us there were huge difference to pepper, so for 25 years I have bought and used more than a hundred different peppers from around the world. I've done almost the same with curry and salt. I had the Kampot pepper for the first time when I went to Surin in Thailand, and I like it. It's worth using in dishes where you selebrate the pepper, and I use it in carbonara all the time...
I was expecting Jamie to go “veylooootayy”. He didn’t disappoint 😂😂😂
He delivers!
Veylooooootay is definitely one for the Sorted Food Bingo card 😁
The moment Ben said it, I heard Jamie's voice in my head. So glad he came through! 😂😂
I said it right as Jamie did 😂 I’m so glad he remembered!
I said Velootaay right after Ben did XD
“Did last night mean nothing to you?”….classic Sorted
Waited for "I said both of you!"
Yawn
Mike was not ready for Jamie to take that to the next level.
Ben did not deny anything.
Mike telling the guys that they won’t have any idea on how to eat this dish blindfolded, me seeing the dish and thinking: “Seeing it still doesn’t make me know how to eat it.” 😂
That was the plan! Wondered if the crab would bite back!
@@kushbhasin3051 haha. Fortunately (or unfortunately) it didn’t.
This just made me think of one of my best dining experiences ever: dinner in the dark (as in: there was no light in the room and you literally couldn’t see anything). It was extremely messy, but taste wise it was great.
One of my friends hates fish and that night she ate it and liked it…
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beaware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"The schism in My Church will be broken into different stages"
Sunday, 20 October 2013
The Book of Truth
@@kushbhasin3051 I was once in a seafood restaurant with a group of people. one of the guys decided to be a bit of an arse to the waitress and insisted that they did not have live crayfish (as there was no tank on display). so the waitress decided to bring one out and sit it on the table, where it just sat, not moving, that is until the guy poked it and it lurched at him!
@@michagabo8819 What
video suggestion: We often hear from chefs tips like "Don't overwork the meat in burger patties, or don't bruise the herbs etc." I doubt that a normal person would be able to tell a difference. What do you guys think?
If you don't properly stick the mince together in a patty you need a burger press or it'll fall apart. The difference is minor if you know what youre doing, but major if all you use for a burger is mince (no onions or breadcrumbs or eggs etc). The reason you don't bruise the herbs is so they look aesthetic and last longer as a garnish or salad. If you cook them no dif
@@cftyftyufyfuyfty you basically just wrote the episode. Four food tips with examples, their context and exceptions. The normals have to guess the difference. Episode done.
This is a fantastic idea!! Really hope they read and do this. It would be soooooooo interesting to find this out!
Another one is not salting eggs until after their cooked, or else they get 'tough' (Ramsay), or only flip steaks ONCE when cooking.
@@Bojambo yeah I’m really curious about the egg one because I try and make my scrambled eggs like him, at least small curds and smooth. I’ve no salt and salt and _I_ didn’t taste the difference.
In the US, we have a company called “Better than Bullion” that makes stock and broth concentrates in paste form that come in a jar which you keep in the fridge. One jar is about four gallons of stock. It’s not the cheapest thing ever (about $4-5 per jar) but the taste is actually better than most canned or boxed stock so that’s what I use. Plus I have a very small kitchen and figuring out where to store boxes or cans of stock is a challenge. They make dozens of different flavors (including “not chicken” and “not beef” which my vegan friends swear by) but I always keep the chicken and veggie bases on hand. I use the veggie base as a flavor booster for all kinds of things.
It also is shelf stable for about two years.
It's so good.
I love this stuff! I always keep them on hand as well
i have the beef, chicken and veggie Better Than Boullion
The veggie one works amazing in shakshuka
I think porridge oats would be an interesting thing to see in one of these
But to be fair, you would have to have a horse be the judge.
I'll never buy cheap oats ever again I've done it before and my overnight oats are terrible, they don't Absorb the liquid the same as "branded" oats... Always buy either quaker oats or Scott's oats (trust me on this)
Absolutely this!
@@dianagette4796 ...Or Scottish! 😂
Ben starting out with “It’s been a while since I’ve blindfolded Jamie and Barry…” 😂 #EbbersDelights
🙈 🙈 🙈
And now you know why Mike wasn't blindfolded for the video.
"It's been a while since I blindfolded Jamie and Barry" 😂😂😂 Where does Ben come up with that stuff?? XD
Beats us 🤷♂️
@@SortedFood he sits up at night thinking about it
He's the king of bennuendos what else do you expect him to say
I love that Jamie played along. "Does last night mean nothing?"
@@SortedFood are you saying he beats you, too? Next video, blink three times quickly if you need help.
I will never not hear Jamie’s voice when I hear the word “veloute”!
Neither will we!
You poor thing!
I'm Dutch and live in Holland (surprising i know) so absolutely no one i know watches Sorted.
Went out toa fancy dinner last week and the waiter while explaining the food said the magic word and involuntary i went and did a Jaime impersonation. 😂❤❤
Time for another episode of "Has Barry bought this before this or not?"
Haha, so true!
We play it every day in the studio!
'The Long Term Black Pepper Investment' sounds like an indie band.
Ben: (utters the word ‘Velouté’)
Jamie: “ONE FOR THE MEMEPAGES!”
@James Cook you don’t have to be a bitch about it
@@datsvewynice Thank you.
"VeLoUtÉ...." made me grin like heck 😂
@James Cook OP was sharing his enthusiasm for the video and you gave him crap for it. That was not cool.
@@bubblesnblossom5233 😂
Ben jokes: "Ants?"
*several episodes later*
Sorted: "For the first dish of the insect poker face challenge, we have a dish of fried ants."
In the last season of Top Chef France they did a fancy dish of ants and insects for the Ministry of Ecology and a three star chef.
@@NeoNekoBoy how did it work out?
@@victoriashevlin8587 "Sarah (brigade Pairet) décide de dénoncer la surutilisation des pesticides dans l'agriculture. Pour ce faire, elle travaille une tempura de shiso, un caviar de fourmis noires, des fourmis rouges frites, des grillons au piment d'Espelette, des carottes rôties, du cresson et des escargots. Elle appelle son assiette : Mille et une pattes." Excerpt from the Wikipedia.
Sarah from Paul Pairet's kitchen brigade, Decides to denounce the overuse of pesticides in agriculture. In order to do that, she does a shiso tempura, a black ant caviar fried red ants, crickets with Espelette pepper, roasted carrots, cress and snails. She calls her plate A Bug’s life like the movie. Unfortunately, she won't be chosen as the winner even if her plate is of superior skills.
Ben did bring edible ants into a video one time!
7:48 tbf, if you use box wine then you have nearly two litres to drink.... and that, my friends, is a life hack
Ben: a nice veloutè
Me: *Jamie voice* Velouuutè
Jamie a few seconds later: Velouuutè
I think a whole bunch of us around the world did exactly the same! 😁
Definitely me
100% 😂
Had the exact same thought 😄😂😄
i really liked the basic-ness of the ingredients this time! i'd love to see more pantry staples like grains, honey, salts, spices
Agreed! I feel like the staples are where the price-point difference really kicks in? For speciality or 'star' ingredients you're generally paying a bit more anyway, at least over here, and also tends to be a one-off or irregular cost rather than something that constantly stacks up.
Btw that was one of the funniest blooper comebacks ever, Jamie...
He was quick there 😂
Using higher quality pasta (pasta extruded through a bronze die) was game changing for me. Makes a world of difference in my carbonara. I think it's not only how well the sauce sticks to the pasta but how the pasta water becomes so much starchier, which can greatly improve the sauce.
I agree with you there. 'Alex - The French Cooking Guy' did a whole series on dried pasta. He also made his own pasta extruder & special pasta drier. Its well worth a watch if you have the time.
As a Cambodian, I was really happy to see the crab dish! I honestly didn't know about the pepper but after a bit of research and asking my family, everything from Kampot is the best. Glad to know there's something awesome from my country!
- I also want to know what Ben said at the end 😅
It was one of my favourite things when traveling through Cambodia so had to feature it on the channel when I started!
I love Cambodia, what a wonderful country. We were there for a holiday in June 2019 and actually stayed in Kampot. I would love to go back!
Before the genocide in Cambodia apparently Kampot pepper was very well known in the West. I believe that the famous French steak with pepper sauce originally called for only Kampot pepper. It's a pity it's not more widely known because it is absolutely delicious!
@@kushbhasin3051 Nice! You guys are doing such a good job behind the scenes! Cheers to the food team!
Ben: "It's been a while since I've blindfolded Jamie and Barry"
Jamie: "Did last night mean nothing to you?"
Ben: *shocked*
Don't dish the innuendos if you can't take them, Ben 😉
I took a wine tasting class in Uni (yes, best class ever) and one of the things we covered was how boxed wine was actually the best way to package wine to minimize exposure to oxygen, cork, and other contaminants. It's just the snobbery that keeps more high end places using that method because it's been associated with lower class wines.
Alright but while it might be best for minimizing exposure that doesn't mean it's the best way. The other methods have been in use for a long time hence we've gotten used to the way they impact the wine thus making it a possibility that those negatives are actually positive in that it's what the customer knows and wants
Can we take a moment to appreciate how well Jamie did identifying the ingredients? I'm impressed!
pepper is such an overlooked ingredient that makes such a difference when you get better quality
Its my "VELOUTE" . I love Jamie so much!
For people thinking about experimenting on different black peppercorns, I suggest buying white, green and pink peppercorns and mixing them, as they have such a diverse flavour profile
The thing I'm discussing the most with my partner is rice. She always buys the cheap one that comes in plastic bags which you throw directly into the water and I go for the Thai rice or sushi rice (depending on the dish). We had both in the same rice cooker on the same setting and to me they are worlds apart. To her they are exactly the same. Would love your take on this
I always go for Jasmine or basmati..those have a clear flavor difference from basic white, maybe try those. I've never in my life used boil in the bag rice and have not had any kind of instant rice since I was about 12 so not sure of its taste. Maybe try a blindfolded tasting?
Brown long grain for me.
I have an uncle who mixed up mint and parsley in a chicken dish. I have concluded some people sense of taste is much better than others.
cheap rice works ok if you cook it right, but basmati & jasmine really have the edge on flavour over long grain!
I think that as long as you rinse the rice well and season it correctly, cheap rice can be very nice! For certain dishes you need the correct type of rice tho
You know you've got a problem when you don't need the notifications to know when a video is out, you just look at the time 😂
A good problem lol!
One spice that would be really interesting to test for the guys: Cinnamon from North Vietnam, cinnamomum loureiroi or Saigon cinnamon. The huge difference, it's natural sweet. So you can actually grind the cinnamon from the stick and it taste like cinnamon sugar, you won't need any sugar. North Vietnam is basically the only region in the world, where it grows. Thanks to the Vietnam war, not much was produced, but it picked up again in the past 2 decades.
Ooh that's interesting. I imagine it's sweet in the way liquorice root is sweet? My grandma used to buy me sticks of it to chew on when I was a kid.
@@violetskies14 it really taste like sugar and cinnamon, the Ceylon cinnamon we're used to. Very unique. I have a local vendor, who imports it directly from Vietnam. It's more expensive, but you can basically reduce your sugar intake and it's healthier over all.
we need a video (or many) with the food team on camera (if they're comfortable with it)!! they're such an integral part to the whole operation that I feel it's kinda sad that we don't get to know them more
Some priceless expressions in this episode. Barry reacting to the cost of the premium bone broth 11:30 and Mike reacting to Jamie eating one of the peppercorns 15:30 ! 😂
I feel like the pasta and wine weren't tested correctly.
They should've tested the pasta with something like Carbonara or Cacio e Pepe where the quality of the pasta seriously matters for how starchy the pasta water turns out which affects the emulsion of the sauce, as well as the roughness of bronze cut pasta making it easier for sauce to adhere to the pasta.
As for the wine it obviously won't matter as much if there's a dozen other big flavors in the dish, but what about a red wine sauce on a steak with less key flavors or a dish like Beef Bourguignon where you use an entire bottle?
I would rather use fresh pasta at this price point. And regarding the wine, the point is not so much the quantity, but what you're cooking: a reduction, where you will only have a spoonful on the plate, is much more impacted by the wine quality than say a stew, because after it cooked with the carrots, celery, leeks, tomatoes, broth a with strong spices such as juniper, the difference, while still there, is muss less noticeable.
I can add using a pasta extruded from a bronze die provides more surface area meaning more area for the starch to stick to. When coming the pasta, the starch is useful when making your sauces that relies on thickening from this starch.
@@Arnianor The thing is that you can actually find pasta al bronzo for much cheaper than the packet they found. Even if they compared De Cecco pasta to the sainsbury's one you'd notice a difference.
Damn you sound like ebbers senior! 😄
I often do white wine pan sauces for chicken and ahi tuna. It's a really nice sharp accompaniment, and I agree that that might have made a bigger difference. Still, it's nice to hit the naysayers who claim you should never under any circumstances use cheap wine to cook with.
I think the only rule, really, is to never use "cooking wine" if you can avoid it, and use any (even cheap) real wine.
Totally, 100% agree with you on the pasta though. I feel like I can get the difference in texture every time my family cooks, but it mainly matters when you need the starch for emulsion and when you do thinner sauces (or just pasta and butter) so that you get the adhesion to the pasta.
I'm disappointed that Barry didn't have any of these at home to begin with!
I know Jamie was implying something sensual, but it wouldn’t surprise me if Ben’s dinner parties involved blindfolding his guests at the table!
a girl can dream, eh, Lisa? ;)
Jamies "Velouté!" has become my roommates word for please cook me fancy food XD
Ah, the return of, “Vvvvvelllll....oooooh...teyyyyy”. Love it. And damn that fish & vegetable veloutė dish looked amazing.
Every episode with Jamie in it continues to amaze me at the sensitivity, and education of his palate. Well done sir. Enjoying all of you daily from CDMX.
Love Jamie’s uno reverse at ebbers with the innuendo
I love how basic these items were! It was honestly really helpful because if you go premium on the main dish items AND the basics, it can get insanely expensive!! Thanks Sorted!
The simpler the recipe the more important is the quality of pasta. If you want to use the pasta water for your sauce, think cacio e pepe or carbonara, you want starchy water. The standard pasta without texture doesn‘t cook out enough starch to create a creamy sauce.
The weird dry not saucy sauce is not a good way to compare pasta. ❤
wow thanks i had no idea
You can get away with it by cooking the pasta in less water - doesn't really harm the pasta and there'll be enough starch in the water for a creamy sauce. Having said that, I like to make my own pasta when I have the time; it's very rewarding.
@@Arcadia61 yeah but even than it‘s not as much as you get from good al bronzo pasta. Also the sauce clings better to a more textured surface. It‘s what I do too, when I only have my reserve - i.e. lower quality - pasta at home. Making my own pasta is fun too but it takes quite a bit of time and if you want them al dente you should let them dry for a bit too, so I don’t do it as often. But good quality dried pasta is as good as self made of course without the sense of accomplishment.
While you are right, this is the point of this series. To dispel the notions that the premium is ALWAYS better
Merely sometimes
I am Cambodian and I really loved seeing Kampot pepper on your show. Thank you for including something interesting for others to learn about.
The only time i shell out for pasta is when I want a more fun shape and can’t find that generic which for me living in the US we have target and they have a great selection of fun shapes for less
Shell out if you're doing something where you make the sauce from scratch. Specifically find something that was formed with bronze instead of teflon dies. That's what gives the texture the guys spot there. Sauces from scratch benefit from the extra starch that ends up in the dish, so they'll emulsify and coat better. This is especially true for more simple pasta dishes where you need to form an emulsion in the first place; spaghetti aglio e olio, carbonara, cacio e pepe, pasta con le sarde and so on.
However mass produced jarred/bagged sauce red sauce has a bunch of stabilizers and emulsifiers put into it, and this isn't really needed.
That said, you can get bronze die pasta for waaay cheaper than the stuff here. It's only more expensive because the manufacturers simply can't push dough through the die as quickly. It's maybe 2x to 2.5x the store brand stuff here, and like 1.5x is brand name regular stuff.
These comparisons are almost always useful - sure, always entertaining, but thinking about how different ingredients can impact a dish...you guys inspire so much kitchen fun
I really love how you guys keep bringing up interesting discussion about food in general, not only recipes
Jamie being classic with his glasses on his blindfold 😂
Dyou think he thinks we won't recognize him if he doesn't have them? 🤣
@@jiraiyawhitney7803 You never know with the Spaff 😂
Maple Syrup has a range of grades (and prices) that would seem to be perfect for blind tasting
Jamie: Oh that's delicious
Barry: *shudders like he's just been electrocuted*
So here’s a question: once you’ve opened the premium bone broth, couldn’t you just freeze it rather than use in in a couple of days? So it could stretch longer?
I certainly would! I often make my own stock - always, when we have had a whole chicken - and usually end up freezing some or all of it if I don't want it at once. You can even buy special freezer bags to freeze it in.
Usually you could, however this particular one we bought had already been previously frozen so we wouldn't recommend freezing it again.
@@SortedFood good to know! Thank you!
@@SortedFood but you could just crush it in its frozen state and not melt more than necessary.
@@SortedFood I've never quite understood why refreezing liquids is bad.
My daughter is a pepper fanatic. Last Christmas I gave her nine different types of it, we had a tasting session and wow, there is a great difference. Resin, citrus, floral, burn the hell of your mouth, mouth numbing but in a pleasant way and much more. It really does make a difference when choosing the right pepper, or contrasting one, when cooking.
Turns out Sorted just likes cheap food and I effing love it 😂😂😂
These are some of my favorite videos. Listening to Jamie try to describe the difference in textures & flavors is infinitely entertaining.
The last few times they have done this have shown that while Baz has an eye for food, Spafford has the more advanced pallet.
Nobody else cracked up at Barry saying “Ohh am I going to have to lick a crab?” 😂
😂😂😂
Can you do a congee recipe PLLLEEEEAAASSSEEE🙏
Black pepper is underrated. I think there's 140+ different types. I once bought one specifically paired for ice cream and it's amazing
The dish choices to incorporate the item sounds delicious
You know the video is going to be amazing when there is a benuendo in the first 30 seconds
Yum! I did a tour of the Kampot pepper farm in Cambodia and bought 2 large bags (for much cheaper) because I thought it was delish, which travelled through Vietnam with me till I brought them back home to the UK! They grow a few different varieties of Kampot pepper with their own different peppery notes and uses! Very sad now it's run out because you can really taste the difference, particularly when freshly ground to finish a dish.
It was so cute how impressed Mike was when they both guessed black pepper right! Like a proud parent 😂
Absolutely LOVE this format and I love that you're shouting out your food team...It would be really cool to meet them at some point!
Beautiful dishes, challenging to pick out the value of the premium ingredient a bit. I liked this challenge.
The chicken bone broth which wasn't used, could be frozen and stored for later use. I doubt whether there would be any diminishing in nutrition or flavour but its longevity would be assured, especially if you used ice cube trays or bags.
Premium versus cheap ghost peppers! More seriously though, one of the best Christmas gifts I have received is highly concentrated stock prepared by a friendly chef.
love the differences in black pepper. i used several different types and find it fascinating
Their reactions when they saw what the crab dish looked like was priceless
While still blindfolded: "lid? You mean it's head?" 😆
Absolutely love this series, and love that you tackled some ingredients that don't really make a difference and some that do, if you choose to invest. Lots more of this please!
Pepper spice episode? Different types, colours, when to use them, how they are grown/sourced etc.
i love that you guys compared the real cheap end to the pricey end in this episode. things like a store's own brand products, aldi stuff, .... instead of comparing a higher end shop bought to an artisanal product. it gives me something to relate to because i buy a lot of own brand stuff
I'd love to see if there's a difference between canned and butchers own corned beef, pastrami and stuff like that
I just wanna say, your call to action in your videos really does help remind me to like your amazing videos! Keep up the good work guys.
Gotta point out Jaime’s bad math (since he does it for Barry all the time!) - the bone broth was 251 times more expensive than the stock cube. 😉
232 times more expensive if I wanted to be pedantic seems as Ebbers said the stock cube was actually 6.5 pence per litre 😋
Kampot was one of my favourite places backpacking through Cambodia, and the pepper dishes were amazing. They used a lot that were still green and on the stem not dried and black. Delicious.
Honestly my favourite series by sorted.
I also have 2 types of black pepper in my kitchen. One is a premium variety available in my country. Makes my special dishes so much more fragrant and tasty
The fact that I instinctually went "velooooute" before Jamie said anything... 😂😭
We’re all right there with you 😂
Same here!
Yes! You've woken up to the importance of pepper. Folk visiting my house for the first time always comment on the range & amount of herbs & spices I keep. But can't get their heads around the plethora of pepper-mills. I do have a lot, different pepper for different things, Kampot like you used today, a couple of other different black peppers [like Tellicherry, Lampong, Brazilian, Sarawak], white, green, red/pink, [a mix of the four with all-spice], long pepper, grains of paradise, brined, there more. If you can get them & Jamie would love this ; fresh green pepper berries still wet & in little bunches. Place a bunch in a pan with butter & finish a steak in there...fresh, fruity with a brilliant peppery flavour, the perfect steak for me.
I even take pepper in a mill when I'm out and about, that way I don't have to have that most disgusting of things, pre-milled pepper! Yuck!
Loved reading this comment, that's quite a pepper collection you have there.
I miss the fridgecam opening. My 4 year old daughter specifically requests the old episodes because of them.
Yes! My kids still frequently throw at me a very British "We are sawwwwted!" (We ...are American. It cracks me up every time and i have to go seek out the old videos!)
I miss Jamie's "Dad Joke of the Week" in the fridge.
The way Mike said 'bottle' was so over the top and awesome, loved this video
Eating Crab blindfolded. Yeah, the boys have my sympathy on this one.
Barry nibbling on the pile of seaweed killed me 😂
@@liesalllies 😂
These are so fun to watch.
Informational, eye opening, and fun!
👍🏼👍🏼👍🏼
Wow Barry didn't own any of these beforehand! Impressive.
Well to be fair it's about premium ingredients, not pretentious ingredients ;)
@@stone5against1 haha, that's fair!
@@mym297 but still, wouldn't have been surprised if he had the pepper in his cupboard. But it would need to be gold dust infused pepper corns or something
Fascinating - thanks guys
kinda wish they put jamie on the other side for the opening so he was waving to nothing hehe
Hahaha, that would have been funny.
So glad to see Kampot pepper making it on to the show. We were in Kampot, Cambodia in 2019 for a holiday and had pepper crab fresh from the sea. It was absolutely delicious. We also brought some Kampot pepper home, wish we could get in in South Africa, just amazing pepper. Kampot is wonderful too. Cambodia deserves a visit.
It would be interesting to do a taste testing with 3 price points: low, medium and premium. I would love to see if there is a big difference between the medium price point and premium.
This definitely lines up with how I cook. I tend to get cheap pasta and wine, but I usually spend more on my stock, and I fresh crack all my pepper. I also cook with a mixed blend of peppercorns instead of just black pepper because I think it adds more complexity of flavor.
proud of myself for doing the “vElOuTe” in my head before jamie even did
I always try to find dried pasta with more texture on it's surface, but I'm not paying a crazy amount for it. My favorite brand is our local store's brand, President's Choice, that has nice texture to it, and it's not expensive at all.
13 seconds in and there's a Ben-uendo, gotta be some kind of record 😂
0,06
15,10
"It's almost a hundred times more expensive"
Bless you, math's not your thing.
_“long term black pepper investment...”_ don’t forget, pepper was once worth more than it’s weight in gold...
And speaking of pepper and long, let’s not forget that the most expensive kind was long pepper - which remains an interesting experience if you can find it. The sorted team could perhaps pick up on that and other ‘lost’ spices?
So was salt.
Now, it's saffron. Worth more than gold per oz.
I think thats just a myth, even if it has been quite expensive at times around the 13th century. Ivé tried to look into this but it seems like neither white or black pepper or the more expensive long pepper has ever had a value higher than 1% of gold.
@@majoroldladyakamom6948 No. Salt has always been cheap, and used as a way to preserve food. Salt has historicly been used by all classes of society.
@@HenrikBSWE that's simply incorrect. Salt wasn't worth gold, but it wasn't always easily accessible.
Love these types of episodes. I am not sure if you have already approached this, but how about spices. looking at whether there is a noticeable difference between premium and cheap pre-ground spices, freshly ground spices and spice blends when incorporated into dishes.
I can't be the only one who misses the Dad Joke Of The Week.
I liked how the ingredients in this episode were a lot less obvious and reflect little choices we make at the store all the time...
for the chicken stock, I would have made a chicken noodle soup because the stock is very obvious in a soup.
That would have been a good shout too.
I had Kampot pepper crab when I was in Cambodia a few years ago, and it was incredible. The pepper was so fresh it was still on the branch!
I would love an episode where the normals choose the food and the chef's do the picking.
Great video, always wondered about spaghetti. The black pepper one brings an interesting discussion and video idea. How noticable is the difference between all the price points of spices. From supermarket basic range to Schwartz to more artisinal markets like Spice Mountain.
When Ben said veloute, I was wondering if they would do the VELOUTE again, and damn right Jamie did it!
All the food looked so good! It was really interesting seeing “basics” like dried pasta and pepper being compared in this way - it’s really interesting to see where spending a bit more on your pantry pulls is worth it and where saving some coin isn’t going to effect your meals as much. Would love to see more! ☺️
"Am I gonna lick a crab?"
-Barry Taylor, 2021
For me this was so interesting...
When I was in primary school, in fourth grade, we had a substitute-teacher that told us there were huge difference to pepper, so for 25 years I have bought and used more than a hundred different peppers from around the world. I've done almost the same with curry and salt.
I had the Kampot pepper for the first time when I went to Surin in Thailand, and I like it. It's worth using in dishes where you selebrate the pepper, and I use it in carbonara all the time...