Blind Taste Testing BUDGET vs PREMIUM Ingredients | Can You Taste the Difference? | Ep.7 Sorted Food
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2021
- It’s Pick The Premium time which means LOTS of delicious food at two very different price points. Will our normal home cooks Jamie and Barry be able to blind taste testing their way through 4 delicious dishes and correctly guess the more expensive dish each time? Watch to find out!
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It's so on brand for Barry that he not only knew the premium egg right away, but he could even name the brand.
He's living up to the pretentious title haha!
@@SortedFood give him his badge then, there must be one for that💯
@@salvameaforever a pretentious badge would be made out of......? Rose gold, of course
I believe you could just nonchalantly give him the batch during a 1vs1vs1 battle and neither Mike nor Jamie would doubt Barry had deserved it...
But not the cost. That's...telling.
Man I am getting impressed by Barry’s palette nowadays. Not only the high score he got, but the fact that he has good reasoning behind each choice shows he actually has been improving.
He has a very skillful tongue
@@hazyhalfmoon trained tongue, courtesy by years of feeding by ben
I just think Barry buys more premium or posh stuff, so he knows the taste 😂
@@hazyhalfmoon his wife is very thankful
Ebbers was clearly impressed by the comments on the rice
I know he’s been doing this forever, but it still makes me giggle to see Jamie wear his glasses over the blindfold. ❤️🥸
We love that too - simple humour is sometimes the best humour 😂
As you can see, he can't!
@@SortedFood Jamie's got a hold of the Sorted youtube account, talking himself up
@@grantzolldan what up gmm reference!
@@grantzolldan Jamie & Link. The ultimate blindfolded, bespectacled, foodie testers…
We're just gonna pretend that they didn't slip in a whole new GORGEOUS set into the video? Looking forward to the next battle!
😂 didn’t even notice but to be fair I was eating while watching. I remember they were teasing behind the scenes videos for the makeover precovid, I wonder if we’ll still get that.
I wonder if that sink is functional now...
@@DeAnoJackson who doesn't love a causal decorative sink?
I was looking for a top reply about this so I didn't have to make one! I missed everything in the first 4 minutes as I was entranced by the new set!! Maybe they even have running water now? If not, at least 3 stovetops, and I can't tell what all else aside from nice countertops! Can't wait for a battle!!!
@@serasotasadie actual cupboards and drawers so they don't have to take down half the set during pass it ons
if a blind taste-testing badge exists, Barry definitely earned it. He guessed everything correctly right away.
Lol well he does tend to like the pricey things anyway. So it was a good game for him 🤣
I second the notion, a Blind Taste Tester badge should exist.
iI was impressed he knew the exact egg from the colour of the omelette 😂
I’m still at awe when Barry correctly identified instant gravy just by the smell. Blind taste badge for him!
Like in hell kitchen?
One of the things Budget Battles has taught us is that a chef (or well-trained cook) can close the gap significantly when it comes to ingredient quality. So, another thing to consider is "in this dish... am I someone who can get the most out of this cheaper ingredient or do I need the support of the premium?"
Our unprofessional cooking might have more impact on the result than the slight differences between the premium and the cheaper products depending on the product and meal. I think that it would be much harder to guess the premium if both dishes would be cooked by normales.
@@SvenNobis I think the results would be inconstant in both directions... cases where we ruin good ingredients and cases where we can't get the most out of a cheap one.... so cases where the two are indistinguishable and cases where the premium is painfully obvious.
I think it also depends really on why it's premium or possibly tipped into pretentious. Does feeding the chickens marigolds and paprika really impact their health and the flavor of the eggs that much or is it just a piece of fluff to try justifying a higher price tag? If it has significant benefit to the lives of the chickens and/or the flavor then sure. If it's just a bragging point and makes darker eggs then the "premium" is just a waste.
@@nicholascase371 as a person whose grandmother kept chickens...what the chickens eat do change the taste of the eggs yeah. The things you feed them tend to change with the season so you'd get eggs that taste a little grassier and more astringent in the warm season when they can forage for like bugs and wild seeds and stuff, and eggs that have a more rounded/regular egg flavor during the rainy season when you feed them grain. We've never fed them like spices or anything, but I assume you'd taste the paprika too if they ate enough of it.
@@Tenshi6Tantou6Rei we used to keep three in our garden they got all the veg waste from the kitchen and plant off cuts and weeds from around the garden especially the produce we weren’t going to eat like tough beans where we’d missed a few and let them grow too big. You definitely notice the difference they’d get a lot of raspberry’s in autumn thanks to bugs laying larvae in them and the chickens eggs were slightly different and had a much deeper orange yolk around that time. Used to give the eggs to family and friends and everyone always said how much better they were.
Jamie (dead inside): "Tell me Ben, where did the marigold come from?"
Ben (an accomplished lad a bit too chuffed about what he's about to say): "Me flower beds."
Jamie (regretting his life career): "Right."
Editor (a comedic genius): CONVERSATION OVER
Mike edits the videos.
I'd actually like to see a "substitutions" taste test... I've got some new dietary restrictions and I'd like to see about taste testing substitutions to see how they stack up against original.. there are a lot more diabetics in the world... Plus heart diseases etc.. so cholesterols etc... or flour types... things like that.
I think that is a great idea. I've had some delicious vegan desserts that were better than the originals they were replicating. I don't think they were necessarily any healthier than the originals.
@@ClarkABennett I've noticed that you really have to look at the nutrition facts and ingredients... for example some of those diabetic alternatives are loaded with the bad cholesterols... same with a lot of the 'Keto" stuff... in fact part of the problem is that if you look for diabetic friendly stuff you get a LOT of keto things...
@@Lordmaniax357 Type 1 here! I'd say for anyone interested, you have to be careful with keto branded things (it's become a buzzword) in general, they're usually not actually keto friendly at all! Normal diets rely on carbs for energy, where as Keto relies on fats/proteins so you are going to see more fats in general across products recommended for keto. Most people think it's a diet, but it's more of a lifestyle, so if someone is considering going keto research is needed to make sure it aligns with each persons needs.
@@hahentamashii Mine was a minor stroke.. I agree you got to watch the ingredients etc... I'm lucky.. I'm borderline diabetic right now.. minimum meds etc.. I've learned that you can "cheat' a little on some things if you increase the "dietary fiber". Lots of lentils etc.. and as long as I keep up on the fiber I can cheat if I have to but I still have to watch what I eat...and I can't do it very often..
@@Lordmaniax357Oh man, double whammy! Good to hear you're taking care and giving yourself a break now and then. Something I've had to learn about having a chronic disease is that, while it's really hard to be kind to yourself, you have got to give yourself breaks. The other one that helps me, was realizing that most of the carbs I want to eat are vehicles for what I really want. Want guac and chips? Do I really want chips? Can't I eat guac with a spoon? Stuff like that. Good luck!
“…and which of our home cooks has the more talented tongue.” - Benjamin David Ebbrell, 2021.
Give us time to breathe before you launch an innuendo.
LOLLLL
This might have been THE most Ebbers thing he's ever said 😂
👅
@@scottkreiner8168 IKR?!
@@bulman07 😂
The new kitchen looks amazing! Can’t wait for the next Normal Battle now with all those hobs (Just make sure Barry doesn’t leave them ALL on)
We're glad you like the new kitchen! Can you imagine all those hobs on? 😂
@@SortedFood will Barry leave them all on even if he’s not cooking at each station? 🙄😂
Barry hobs on the bandwagon
@@SortedFood Will we get a video about it introducing us to all the changes you've made?
@@SortedFood You'll surely (save?) on heating costs in the winter!
This whole test really does prove that what you're cooking should determine the quality of your ingredients. Making fresh bread? Use the expensive flour. Just dredging some chicken? Budget flour is fine. Use high quality eggs when making omelettes or eggs by themselves, not mixed into a batter.
I just use the cheap ingredients for everything...lol. Except for eggs sometimes because the fancier ones are easier to crack.
@@AdamFloro same. my "rustic/country style" loaves, tortillas, and knife cut noodles taste great with generic flour. I think the concept does hold some water with stuff like imitation vanilla where when it bakes out there's no point in spending the premium costs for real vanilla.
@@hand__bananahey did vanilla in another episode and budget vanilla came out much worse! Also they never say the things don’t taste great but they could taste better
@@AdamFloro bro the eggs I buy are like indestructible I hate it lmfao
@@Wishuponapancake lol by easier, I mean don’t immediately fall apart and get shards of shell in whatever you’re cooking as soon as you try to separate the halves of the shell after you’ve tapped it on a flat surface (which is the supposed best way to do it).
3:40 I love how Jamie asks a good question that'll help him improve, it shows he's genuinely interested.
Aged Basmati is much more aromatic, reduces moisture content while being cooked, the grains become longer, and it usually produces better results. Ben was right.
Also new rice even when you cook it right turns clumpy.
Learn something every day, and this is a new tidbit of knowledge I'm happy to add to my food I.Q.
When Ebbers says he doesn't know that much about something it usually means he can't lecture you about it for 2 hours 😂
ur a liar
And with the minimal price difference, worth it.
The new kitchen is beautiful! I've been waiting what seems like 2 yrs now to see the makeover. Few questions. Does the sink actually work now? Did you get a replacement rice cooker? And is there coffee liqueur hiding behind those cabinet facades or are they actually cabinets?
Wow I really wasn't paying attention to the kitchen until you pointed it out! It looks spectacular
LOL, I did not even realise!
Barry: "eggs are one of the things I spend my money on". Along with salt, flour, olive oil, meat, vegetables, bread, air...😜
I love how cheerfull Ebbers is whilst declaring: "We are looking at eggs!" 😂
9:05
They each have their own hobs now! I love the new kitchen set-up, boys!
Thanks Mark, we're so glad you like it :)
Barry named the egg brand! he is honestly so underappreciated
Barry’s tongue needs to be appreciated so much more!! He has a great palette and I bet if he was challenged against Ben, he would be just as good.
Lolololol 😛
Barry deserves some love here. A badge perhaps? Just look at Ben's face when he feels the rice.
I used to care for the hens at my son’s school. We used to provide them with chicken grit which contained seashells and it’s for the calcium to help the girls build the eggshells. It’s really quite important!
Indeed feeding chickens oyster shells and grit is very important for the chickens health as well as their egg production. It does provide calcium which is important for the egg production as well as the chicken's bone and general health, additionally, it also aids in their digestion. Chickens don't have teeth and need the grit to help grind the food they eat when it reaches the gizzard.
For nerds and any who might want to know. Well as they say; 'the more you know'.🤓😉
And the marigold and the paprika is what makes the yolks so yellow :) pasture can also do it but the marigold is the most consistent so people think the eggs are fancier.
@@jennv.s.o.p1603 was looking for this comment 👍
You can also just feed the egg shells back to them.
Things like red pepper flakes helps out with yolk color as well
I've never related more to Barry in my life than the moment where he kept shoveling rice into his mouth to the point where Ben had to tell him it was time to move on.
In fairness, if you have a good biryani in front of you, it's really hard to convince yourself to put it down so you can talk, much less give it up.
The problem with including Barry in these is they just keep taking the ingrediants from his house.
During the beginning of the pandemic, my supermarket was practically out of flour and I had to buy flour from a local mill and the difference was incredible. The only problem is that I was not the only person that discovered them and now they struggle to met demand.
Barry identifing the exact type of egg based on color ofbthe omelet is insane
TBF, I never eat eggs just make them for my wife and I could guess it. Burford Browns are _incredibly_ orange
They have used on set before which is probably why since they are that fancy they are memorable
Color. That's the reason the marigolds are in the feed. Eatings bugs n grass freerange won't provide a consistent color. Especially during winter months when the birds spend less time outside. And consumer equal bright yokes with quality. And the feed is the main source of food anyway.
As a man of mixed eastern and southern Asian heritage, even on a budget the one thing we do not skimp on is good quality rice. We buy a Chinese brand for normal everyday white rice dishes and a different brand to the one used in this video for basmati dishes. And a rice cooker is absolutely essential for quality rice. You cannot achieve the same results in a pot or oven.
Thai Jasmine, Golden Elephant is the one I grew up eating.
And small batch rice is simply expensive. Since my first 10+kg bag of rice, I never went back on supermarket minibags, let alone those cooking bags...
What is the brand you recomend for basmati
As a South Asian you absolutely can achieve the same results in a pot however you need the skills to do so which not everyone has and I flex. My mum and I cooked rice everyday in a pot and drained the rice by flipping the whole pot (with a lid) into another pot to catch the rice water through the slit of the pot and the lid. We then used that rice water to condition our washed clothes like bedsheets, school uniforms, my dad's work clothes because they retain the colour for longer.
@@stampandscrap7494 if you go to an Indian grocery store then buy the 5kg bags of India Gate or Dawat basmati rice. Usually the more the price, the better the rice. Rice doesn't go off and it's cheaper to buy in bulk than small batches you get from retail supermarkets. I personally eat the India gate feast rozzana basmati rice in a white and purple packet. :)
But ofc you have unlimited options. Ask the shopkeepers which one they personally eat and go for that one!
I know everyone is talking about the new kitchen but I think the new lighting and colour grading looks amazing as well! Nice work production team :)
I mean, can you blame them. They've just given Barry THREE stoves to leave the hobs on.
Benuendo continues:
Ben: "Very talented tongue"
Barry: "That's not what I was after" *eyes closed embarrassed dancing"
Me: "Laughing my head off" *drags brain out of the gutter*
I foraged some wild chanterelle mushrooms and was blown away by how amazing they tasted when sautéed with some butter and onions. And the best part is they were free!
The chanterelle flavour goes within hours of picking, do not ever be tempted to buy them from a supermarket. You will be disappointed and much poorer. There are plenty of good farmed exotic mushrooms in supermarkets that are full of flavour and fresh. Wild mushrooms in the supermarket are inferior, old and battered.
Love the new kitchen boys, I wondered during PIO Live when we'd see it here, can't wait for the first battle.
You guys on the PIO LIVE got a sneaky peek 😉
@@SortedFood Yep, looks good, but does the tap work?
@@SheepdogSmokey Was just gonna say
It'd be great if you could add a mid price-range ingredient per round as well. Not only isn't it a 50 / 50 chance to guess right anymore, but we could hear if there is a good middle ground to stand on for many things.
I would say most of the "low-end" ingredients they use are more like middle ground. Take the eggs for example. The "cheap" ones have a QR code and individual stamps to identify the farm they came from. That's def not the bottom of the barrel egg from the big box store. I think it's more about showing you can still get good stuff for relatively inexpensive prices, but in some cases the extra dime is worth it for the true premium.
+
I'd love to see Organic vs Non Organic of the same brand. Discuss all the things such as how they are grown, how they need to be washed.
+
There is no legal difference in putting organic on a food item, at least in the US. So lots of times it's th same product at a higher price.
Premium Ingredients is all about Barry. And of course, The Spaff is wearing glasses over the blindfold 😂
The absolute BEST tasting mushrooms are the MOREL mushroom. I go to the woods every year to hunt for them. My best year was 2 years ago, I collected about 25 pounds of morels. I then proceeded to put alot of them in the dehydrator. The rest was incorporated into a bunch of different dishes we served at a family gathering. It was wonderful.
Barry's little happy seat dance the moment he takes the first bite in round 2 is everything.
Maybe a throwback review of the "Chefs Recommend Kitchen Equipment" episodes to see whether the more expensive options have survived wear and tear better than the cheaper options?
That would be great. I've often wondered about some of their gadgets.
I always always use burford browns for making cakes like a classic victoria sponge it makes so much difference, where I use more flavours so if I made a chocolate cake then the eggs get lost so I’d maybe go slightly cheaper where it doesn’t make too much difference, but if I made more money I’d always go premium eggs 😂
This is a really interesting tip! I’ll have to give it a go. I’ve heard duck eggs make EXCELLENT choc chip cookies.
@@charlottekirkwood5267 ooh I’ll have to try that sounds interesting, adding duck eggs to the shopping list this week!
This video is a blessing. I've been having such a bad week and y'all make everything so much better. I love you guys!
Oh no! We hope your week gets better and we're glad we managed to put a smile on your face :)
I hope your week improves
Since Barry seems to be the premium ingredient connoisseur, it would be great if he brought some of his own items in from home for the others to try.
Love this idea. Maybe have Barry emcee and Ben be one of the tasters?
So I’ve been watching Sorted for the past few years. I’m American and from watching these videos I keep using British slang while cooking. When I was home, my mom was very confused when I told her to turn the hob on 😂
Putting Barry up against one of the other normals in Budget vs Premium, is like putting Spaff up against one of them, and only talk about steaks, it's just not fair :P
And Single Malt Whisky with Spaff 😂😅
"We have excellent farming standards in the UK"
Me: *cries in failed US attempts to legislate for any meaningful changes for even free range animals thanks to lots of loopholes intentionally left in the bills because of lobbying
That's one of the reasons the trade deal with Europe didn't get through. Out standards would have dropped drastically. And your companies would have sued ist to the next century. US are sue-happy, aren't they?
Hard one I can think of considering the heat we've been having the last few days: Ice. Something you probably don't think about but you can get some vastly different prices and qualities, especially important when making cocktails.
As an american who doesnt eat alot of eggs, I always spend the money for the free range/ mobile coop eggs. I dont go through them very fast, and it makes me happy to know that the farmers im supporting are trying to have better practices. Happy chickens make me happy. I wish America had the same farming standards as EU
I'm an American too, but I do like an egg breakfast. I have been traveling the country for the last 7 months and doing a lot of camping. I DEFinitely think that the eggs that I have bought fresh at farm stands have a different taste to the regular store brand, and they cook up more interesting if you want to make something like a dippy egg (over easy??) but scrambled, I don't think I can really tell the difference. They are usually more orange overall when mixed together? But, I am still going to buy the eggs when they are just there at the farm stand because that's a nice thing to do, and they don't have to travel.
P.S. - Are all Chickens in England Brown? Why are all their eggs brown?
@@jenbcamping no. in ameritardia eggs are white because of racism. anywhere else in the world there's many different egg colours
@@riskinhos no American eggs are usually white because the chickens that lay white eggs do so earlier in life and don't get as big. Making them much cheaper to produce.
I noticed instantly the difference between store bought eggs and ones my back yard chickens laid the first day they did.
Was so distracted by the small hint of facial hair on Ben I didn't even notice the new kitchen set up 🥳
Hadn't noticed it either until reading the comments where people pointed it out. Was mostly paying attention to the foods, if it had been a cooking episode I'd have noticed it right away because it wouldn't have just been the videos background.
He also has a haircut. I'm so use to his "lego hair" that this shorter look threw me for a minute but I like it!
These are always so helpful! Can’t wait to see what Baz has in his kitchen today 😊
Also ofc there was a bennuendo within thirty seconds. Perfect.
Love the warning on the Inside of the egg box when they're looking at the QR code:
Allergens: Egg
Thanks for that info Sainsburys, really helpful...
(And yes I know its a legal requirement, my son is allergic to egg, but really?! If you need the warning that egg may contain egg, then quite frankly the gene pool doesn't need your DNA)
Lol
Listen... Our ex_thak god_ President made a comment that iinjexting bleach would kiLL the Virus. We gotta have warning Labels on EVERYTHING.
Some Karen would leap at the chance for a lawsuit if they left it off.
I'd really enjoy watching you guys team up with Don from Mei Leaf to have the "normals" try to create a dish for specific types of tea. There could even be a tea badge once they master all the types of tea: green, white, yellow, oolong, pu'erh, and black. Plus, it would be great informative content since Don knows so much about tea! I always enjoy seeing new notifications come through for your videos, guys. Love (don't make it weird) from Oregon!
An idea for Recipe Relay: Soup or a one pot challenge.
Caveats could either be:
You must add something in your time or you must create an accompanying side like bread or biscuits etc.
Reason why I say this is because of all the wonderful seasonal veg coming along now and it's all PERFECT for soups!!
Yay! The new kitchen / studio setup is in the video. 😁
Looks amazing btw! Looking forward to some battle videos.
We're so glad you like it! It will make the battles a lot easier for sure.
@@SortedFood I can imagine that! Hope that the poking, slamming and hiding of ingredients is still there in the new kitchen. 😉
I can imagine that hiding things will be way easier now. 😂
Y'all mentioned the shells that hens eat. Not very pretentious. Most chicken keepers offer their hens oyster shells, as they don't have teeth, and the little bits of shell stay in their crops where they grind the food with small pebbles. The oyster shells getting ground down over time by pebbles in the crop, giving the hens a constant supply of calcium. If not offered, hens will pull from their own bones to get the calcium needed for the shells, resulting in health issues. I currently have 8 hens, and it's fascinating to watch them eat the shells. They don't eat them everyday, only when they know they need some added calcium. Very fun. 😊
I’d love to see a chef version of pick the premium, seeing Ben be so confident and get one wrong would be great!
I love seeing these, it shows that you dont always have to spend a lot of money on premium ingredients to get a premium product, not always
Sorted, y’all have inspired me to expand my cooking abilities. I’ve always loved cooking but I used to always buy premade ingredients like pasta and different sauces. Watching y’all’s videos inspired me to start making my own because if mike, Jamie, and Barry can make those ingredients in less than an hour, then I can too. Thanks for putting out amazing content and I can’t wait to keep watching.
P.s.: I’m definitely going to be asking for the sorted club for Christmas
That's amazing Chris, happy cooking and fingers crossed for Christmas :)
Testing basics is actually really helpful. It's one thing to splurge on a premium product that you know is already a little pretentious (a hot sauce or what have you) but it's very hard to know when you're standing in the market aisle whether it's worth the extra money on something you need regularly.
16:18 - We raised laying hens for a few years (and will again soon) and they ate a LOT of flowers, we had blue, green, orange, and many other color shells.
The new kitchen looks absolutely GORGEOUS!! Can't wait to see them use it
These videos are always such a great way to breakup my week, they’re the only reason I look forward to Wednesday’s
sea shells maybe use as grit for their gizzards to grind up their food when it gets into the gizzard since chickens don't chew their food with their mouth
Been anticipating the new studio for a while now. Looks GREAT!!!! Can’t wait to see an ultimate battles in there with all the normals
The new kitchen looks wonderful! And much more convenient and useful for your cooking competitions!
"Most talented tounge" oh Ben, I sure do love your inuendos.
This is my favorite type of your videos, I think! It feels really useful to be thinking about where to economize and where to splash out.
Love this series. Also really enjoy seeing Ebbers embrace his inner quiz host more and more.
It’s like a blind cold version of Barry Lewis’ cheap or steep, would love to see a collaboration of the two with Barry and you guys! My two favourite TH-camrs
Ageing rice is more about how it cooks then how it taste. Ageing it in a sac let's the moisture content drop which makes it less likely to become sticky when cooked. Aged rice also requires more water generally then new rice for the same reason
You can (sort of) emulate some of the characteristics of aged rice by frying it off briefly in oil before cooking it the rest of the way through normally. It does change the flavor/aroma a bit, but I tend to like it, so... win-win?
Jamie within half of a mile of something that can be used to make a sandwich
"I sense bread"
I get home from work (Nurse) and click straight onto any new Sorted video, while I have a relaxing cup of tea. Thank you @Sorted for helping me to relax after a hard day.
I love how Jamie's strategy seems to be "both taste the same, I'll just guess", while Barry can actually give reasons for his choice
And name the brand of freaking eggs! Next he'll know the exact chicken who laid it 🐔
“B looks like the rice I use at home, and that is not premium.” 😂
i watch sorted nearly everyday out of habit and never comment but i got to say the new kitchen looks absolutely brilliant! im so excited for you all and can't wait for you guys to break it in, in the best of ways of course!! must be crestened with a huttlestorm
LOVE these episodes - along with the Pretentious Ingredients shows they help me understand where to spend and where to save.
*ooooo* Dairy? Have you done dairy? Don't recall. Would love to see different levels of common milks to see if price is worth the flavour.
To be honest, those "staple" ingredients, I think are where I'm most comfortable spending extra money... a lot of them are just a few dollars more for the "premium" version, and they're things that I use almost every day, so instead of just lifting one or two meals, they improve the overall quality of almost everything that I make.
I'd love to see you do this for special dietary needs. Like comparing two gluten free ingredients, lactose free ones, sugar substitutes etc. Now that there's more variety on the market it's hard to figure out which ones are priced high because they use to be the only choice and which ones are priced high because they are worth it.
I'd love a video where Barry must decide almost a 'Good Better Best' scenario but instead 'Poor, Premium and Pretentious'.
I would really like to see follow ups on these episodes where both variations are put out on the table for pass it on and see if the guys choose the premium or go cheaper using their previous knowledge of price and taste differential
I think you'd have to include ingredients from previous PTPs and give them a hard budget (whether you tell them how much the others have spent so far is up to you!)
VIDEO IDEA: making nostalgic childhood dishes gourmet
The new kitchen looks great guys. Very sleek. I love the lighting.
Premium vs cheap whiskey. Except sometimes they're identical. Same with wines. Eye opening!
I'm going to keep saying it: the guys need to make kroketten (croquettes) and perhaps somehow elevate it as a contest? :)
I love how even when blindfolded the boys face Ben to talk to him like they're making eye contact
Haha this is very true. Funny eh? It just seems like the right thing to do.
This was top drawer stuff, extremely entertaining and very well thought out - better than the telly!!!!!!
Love the testning! Jamie with his glassen.... 😂 as for mushrooms. This time of year I guess I am super lucky as I just go out into the forest next to my house and pick them. Porcini by the kilo, chantarells and so on. Yum!
With the mix of "premium" mushrooms, all that Barry was able to get out of the dish was it was "more mushroom-y." He had a LOT more to expound upon with the aged Basmati rice. Was it because the different types were mixed together?
Chanterelles and black trumpets lose all of their flavour within hours of picking. There is absolutely no point buying them from a supermarket. Certainly not at the silly prices they charge. Look at the state of them in that punnet and you can see they are not fresh or picked at the point of perfection. 13:55
If you want premium mushrooms go for the exotic farmed varieties or pick them from the wild yourself (if you know what you are doing). Supermarket oyster, king oyster, forestiere, enokitake, maitake and baby portobello will give you so much flavour and different textures, for vastly less money.
I think with the mushrooms those were really more of, what type you want. They're completely different mushrooms with totally different flavors, vs the same type produced differently. So if I were to use the wild mushrooms, I would be wanting a dish to show off the depth of flavor, especially if using a mix of them, say a special dinner specifically. As far as the rice, when it comes to basmati, I'd totally go for the premium on a regular basis, I love the flavor of regular store basmati already, so I can only imagine the flavor of a more premium brand would be divine! Flour I wouldn't bother going premium at the moment, because I'm a horrible baker ahahaha And eggs, hmm I'd love to try a more premium, definitely in an omelette would be really tasty, and maybe as an ingredient in certain things, but that would also be more, special occasion or just to splurge every once in a while.
personally I wouldnt pay money to get any mushroom I easily can get myself, just about every year me and the family pick tons during the season of shrooms, recently got a dehydrator (a very basic one) so we can dry em out and store em for if we actually feel like eating any when they arent so abundant
The egg one is the first and probably only time they've used a product I buy as the premium option! Love Burford Browns
I would love to see a Pick the Premium where they use the ingredients and prep the dishes themselves. It would be cool to see if they could tell the difference between the flours as they work with it!
Damn, that is a Gorgeous facelift you gave the set
Gonna miss the normals fighting for a hob in the next battle, now each of them have their own
Many more hobs for Barry to leave on though 😆
Love love the new kitchen guys! Looks beautiful! 😍
Give Barry a blind taste testing badge/food identification badge, he deserves it!
Since covid (and spending time at home) I've been alot more focused on my meals. Where before I just got cheap stuff and prepared it a day or so in advance I now spend alot more money in the grocery store to buy quality and often times seasonal produce. "Make it worth the calories" is what a friend told me and it's something that I've been living by since early 2019. We spend so much money on luxury goods and rarely consider what goes into our bodies beyond "it tastes good". Be willing to spend more money in the grocery store! Where it matters! When you're making an omelette buy the good eggs. When you're baking bread buy good flour! Make the "stars" of the dish really shine!
Jamie lost because he never buys premium food so he doesn't automatically know what it is supposed to taste like.
An idea for a future vid. Making an extravagant/multi component recipe but the catch is limited space. I have a tiny kitchen and only have enough counter space for a small chopping board, a bowl and one appliance at any given point. It would be interesting to see a home cook challenge or badge to give where it focuses on planning or space management as they navigate a complex recipe. Love the vids, keep em coming!
Oh, and as for the eggs - marigold and paprika are for the darker egg yolk color (as people tend to associate a darker yolk with a higher quality egg - not necessarily true, but often true). Sea shells are for the calcium. Other animals eat shells or bones for calcium as well. Even deer will gnaw on a bone they've found in the woods if they need the calcium.
I'd love to see premium tofu or vegan ingredients to really shake up the boys!
Correct me if I'm wrong but weren't 3 of the 4 ingredients they tested technically vegan? Do you really need the vegan label slapped on?
@@prodigioussovereign2548 lol I dunno man, don't know enough about it! Just wanna see Barry eat some stuff he ain't seen before
@@gingertornado5756 👍
It's nice to see puberty has finally caught up to Ebbers. Next week it'll be a full beard.
I think he's probably just stuck some of the trimmings from his haircut onto his chin 😂
That's a months growth for ebbers 😂😂
Honestly my favorite TH-cam Channel!
oooh Ben's sporting a 5 o'clock shadow .... IM HERE FOR IT!!!