the best part about this format is that the tension stays high and the chefs are on their feet. with the canned food challenge or other stuff, they are figuring things out at the beginning but then figure it out and settle down. with this, they are on their feet the whole time
You're exactly right. Which makes me think the canned food challenge might be fun if they only pick one can at a time instead of all three at the start...
@@cwg73160 Not in a bad way, but in most of the videos with just the two of them, their banter and things always going wrong for each of them makes a chaotic, funny environment
This reminded me a bit of the Sidekick ad videos. Where they throw a bunch of ingredients at the normals and make them look stupid, and then the chefs come in and throw together three pre-prepared recipes.
I mean the venison and the salsify go well together. The rest, not so much. I can highly recommend salsify (or Schwarzwurzel, literally "black root" in German). The taste is very nutty, amazing when only steamed and then you add in a bit of butter. But the process of preparation is a pain in the ass. First clean off the dirt and then peel it. The white sap is very sticky. That's why I usually peel them under a stream of water.
My trick is to put the whole unpeeled roots in the oven and bake it. No sticky Fingers and you end up with a very lovely sweet earthy purree which is a great base for many things.
What I would love is a follow up video of the Chefs using the same "mystery" ingredients, but they actually have the time to plan. That way, you can see how all these disparate ingredients can go together
Or, have the normals do that! It would be a counter to when they give the normals mystery ingredients, and then have the chefs show a designed meal with them. Also, since the normals picked these ingredients, we would get to see them suffer for their hubris.
Ben getting upset about having multiple proteins, the idea of maybe getting mud into the kitchen, answering parsnip without skipping a beat - It's all so Ben. When Kush is stressed he starts blending stuff, when Ben is stressed he just becomes more Ben
I live in China and to be fair, I’ve never seen tofu being served in a duping without meat lmao It’s not considered a protein here but rather a vegetable
could we get a video for the overall audience as a workshop? like what are hard herbs, soft herbs, How to treat certain veggies and how to proces certain types of meat, like difference between venison and beef vs pork chicken and fish?
During the pandemic, Ben did a series called "Like a Chef" It was a more casual and instructive series where you learn a LOT. Your idea would be an excellent follow up to that series.
Love seeing 2 chef's actually get rattled. Chef's tend to forget what happens to normal cooks. Sometimes we get rattled. I love the idea of throwing random things into the mix. Well done boys! We'll done 👏 👏 👏
The thing I loved about this challenge was how even through the Chefs were scrambling, you get to see the "natural" team mentality kick in where the both of them while cooking against each other, they are communicating and helping each other out.
This. Ben asks about an ingredient, Kush not only confirms it hasn't been entirely used but also tells him where it is. Ben helps give Kush back his herbs that were half-forgotten in the microwave. They're still a team, and it shows.
Suggestion for the next edition of this - give them the ingredients from a dish, in the order that recipes tell you to use them. See how quickly the catch on to what the dish is.
@@sams-pg7hj I was trying to come up with an example, but I couldn't think of anything useful. Bolognese might be a fun example. Give them soil olive oil, wait two minutes. Then give them ground beef, wait five minutes. Give them pancetta, wait five minutes. Give them onion, wait one minute. Give them celery, wait one minute. Give them carrots, wait five minutes. Give them wine, wait until Ebbers have imbibed half the bottle ;) Etc.
@@sams-pg7hj They could make it more challenging by combining with an old cookbook which uses a much more traditional recipe they may not be familiar with. Of course they would have to be banned from the storecupboard so they can't go off track. So bolognese would go along the lines of: MACCHERONI ALLA BOLOGNESE (MACARONI BOLOGNESE STYLE) Taken from Pellegrino Artusi's "La scienza in cucina e I'arte di mangiar bene" published in 1891 For this dish, the Bolognese use medium-size "denti di cavallo" ("horse teeth") whose shape, I would agree, is best suited to make this recipe. Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remain firm during cooking and collapse when boiled-something that is as unpleasant to see as it is to eat. As everybody knows, the best pastas to use are those made of durum wheat. These can be easily identified because of their natural waxy color. Avoid yellow pastas, which are made with ordinary wheat and then colored to mask the lower quality. In the past, mostly harmless substances like saffron and crocus were used, while today an artificial dye is employed. The following amounts should be more or less enough to make a sauce for 500 grams (about 1 pound) of pasta and maybe a little more. 150 grams (about 5-1/4 ounces) of lean veal (fillet is best) 50 grams (about 1-2/3 ounces) of bacon 40 grams (about 1-1/3 ounces) of butter 1/4 of an ordinary onion 1/2 of a carrot 2 palm-length stalks of white celery, or a little of the tender part of green celery a small pinch of flour a small pot of broth very little salt or none at all, because of the bacon and the broth are both very flavorful pepper and, for those who like it, a dash of nutmeg. Cut the meat into little cubes and mince the bacon and the herbs finely with a mezzaluna. Put all the main ingredients on the fire with the butter. When the meat has browned, add the pinch of flour and then cook in broth until done. Drain the macaroni well; flavor them with this sauce and Parmesan cheese. The sauce can be made even tastier adding small pieces of dried mushroom, a few truffle slices, or a chicken liver cooked with the meat and cut into tiny chunks. When everything has been combined together, and the sauce is completely done, you can add as a final touch half a glass of cream this will make an even more delicate dish. Remember, in any case, that the macaroni should not be served too dry, but rather well coated in sauce. As we are speaking of pasta, a few remarks come to mind. Pasta must not be overcooked; but let us meditate a little on this. If the pasta is al dente, it will be more pleasant to the taste and more easily digested. This may seem paradoxical, but so it is, for when pasta is overcooked, and not sufficiently chewed, it goes down in a lump, weighs heavily on the stomach and becomes an indigestible mass. Whereas, when it can only be chewed, the mastication produces saliva, which contains an enzyme called ptyalin, and this enzyme helps to break down the starch, turning it into sugar and dextrin. Saliva has a very important physiological function not only because it helps to soften and break down food, but also because it facilitates swallowing. Furthermore, its alkaline nature promotes the secretion of gastric juices in the stomach while the food is being swallowed. For this reason nursemaids are right to engage in that disgusting practice of pre-chewing mouthfuls of food for little babies. It is said that the Neapolitans, great consumers of pasta, always drink a glass of water with it to aid digestion. I do not know if in this case the water acts as a solvent, or if it is helpful because it iseasier on the stomach than the glass of wine or similar substance which it replaces. When it is larger and longer than the one used in this recipe, horse teeth pasta is called "cannelloni" in Tuscany and "buconotti"or "strozzapreti" elsewhere in Italy.
I'd love to see them try and follow a recipe in a language neither of them can read. Just being able to pick out a few words that look similar to words they know
Also Ben going on about soil it's a source of contamination in the kitchen and to keep it away from cooked food. A few moments earlier Kush talking about eating wild animals raw.
The best part is while they are competing with each other, they aren't tearing the other person down. Very upbeat, which is extremely nice to see in this day and age. Kudos, boys!
I love how the normals dread these kinds of challenges, but the chefs are excited by the challenge. It's chaotic, but it's also so beautiful to watch the 2 chefs bounce off each other and do such different things. It's like improv basically... Food Improv Kush and Ben together are an incredible combo... Love this
Quick question - how many times have we seen Kush use the burners themselves as a cooking implement? I don't mean "to heat a pot or pan", but just put the food directly on it.
He does that quite a bit. I think initially Ben would stop him, but now he's just given up. I remember there was one time when Kush asked if Ben was around, and once he knew Ben was out, he just started chopping straight on the workstation.Barry was in it and let out the most dramatic gasp when he saw that. I think it was the make KFC gourmet video.
@@SortedFood maybe you could film the vote out video live for a select audience who pay a fee that goes to charity, who can vote out and then it’s shown to everyone once edited? Like Pateron but a one off fee?
Would be fun to see this combined with existing challenges. Like a pass it on where new ingredients get thrown at them on every pass on to mess up their plans ^^
Love how they're in pass-it-on mode, making as much stuff as they can to give direction for the next person coming.. It's like.. "The rest is a problem for future Ben/Kush"
Kudos to the creative (evil!) genius who came p with this format. Despite the stress, I love hoe the chefs still use this format to educate about why they are doing what they are doing. Kush knicking all the herbs was hilarious!
I know it's crazy but is possible you guys do an episode or two about Offal. Cause I think it would be a great educational episode for those may know little to no knowledge about
I'm at 2:40, and watching Ben choose rosemary while Kush takes shoyu makes me shiver. Those are *VERY* strong flavours, without knowing what's coming. There are bold choices, and then there's begging for a problem.
Brilliant! Really enjoyed that & hope you carry the format forward. Really stretches the chefs minds having ingredients thrown at them with no warning. Love pomelos, my father had talked about them as one of his favourites when he was stationed in Malaya (now Malaysia) in the 1950's. So when they started becoming available here it was a nice thing to share with him.
Loved the video, well done to Ebbers and Kush! I will say one thing: I'd love to see Kush in more education-focused formats like Kush unleashed, because that's where he absolutely shines like nobody on the team does. But I get that he participates in a chef vs chef format, since he's the only on-camera chef at the moment.
Can you do mystery ingridients of the scences. 1 ingridient of for each taste qualitiy: sweet, salty, sour, bitter, and umami. The chefs can together choose in what order the tastes will come, but the ingridients are chosen by the normals, but has to represent one of the tastes and given in the same format as this.
So Venison. Salsify. Tofu. Crumpet. Pomelo. So they could have just done a meat and mash with pomelo sauce on the venison and simple tofu pudding. IF THEY HAD KNOWN AHEAD. Loved this format.
Good new format, but the last segment should be double time, so you have 5 minutes to incorporate the new ingredient and 5 more to round up the complete dish.
This format is brilliant! I love how we got to watch the chefs constantly thinking, refining, and changing the direction of their dishes with new curveballs and I could watch so many episodes of this!!
Hi Sorted Team, before I start enjoying this video, I just wanted to give you a short feedback on the "Washed Up" Weekend: it was really great, I laughed so much, and appreciate all the amazing work you all are doing: the wonderful lads infront of the camera, and all the team behind the camera, like Izzi, Ishi, Eliza, Big Ed etc. Thanks a lot for keeping this wonderful channel full of surprises, laughs and creative ideas. The only thing I didnt like about the "Washed Up" Weekend, was the MVP vote. I am maybe a softy, but I dont like to see somebody who does a lot of hard work, gives his best, is fantastic, really caring about his work and full of humor etc. to be voted last. On Saturday, I couldnt vote, because than the chat and the polls were not working for me. Baz was "last", and he was clearly very upset about it. On Sunday, the chat worked perfectly and the polls as well, and Ben was my number one. But he sadly was "last". He seemed to take it well, but I am pretty sure, that it hurt him. Please dont do this kind of polls again. This is a community where people should be caring about each other, and not hurting each other.
I was thoroughly impressed with chefs Ben and Kush in this episode. Contrary to some comments, I didn't perceive any panic from them. They exemplified true professionalism, taking each new ingredient in stride and incorporating it into their dishes without hesitation. Their thought process was clear and focused, and they didn't miss a beat-even when faced with unexpected challenges. It was a masterclass in culinary composure. I might have spent the 5-minute intervals just pondering my next move, but they used every moment to their advantage. Bravo to both chefs for such an engaging and inspiring performance. Watching them work was an absolute pleasure!
Mayhem was about right but wow Kush and Ben really did well both plates were interesting and shows that technique can lead to completely different places for the same set core ingredients. Now to do this with the normals for a bit of chaos.
surprised Ben didn't go with a cocktail with the pommelo. something herby, maybe a rosemary pommelo french 75? and was that tofu the kind you can fry? batons of tofu, fried off to get kinda crispy on the outside would have accompanied the very rustic "woodland" steak as something almost like fries. not sure if it was the right kind of tofu or if they had enough time for that though.
@@SortedFood You know with a caravan water pump, a water jerry can & a grey water container under the sink you could have running water in the kitchen. No need to run pipes since its a rental property.🚰
Wow, what a sensational video! The idea of adding a new ingredient every 5 minutes is exciting and brings a touch of mystery and fun. Congratulations on your skill and creativity in the kitchen, the recipes are wonderful!😁😁
Guys just wanted to say that I absolutely loved the Sorted Washed Up weekend. First time in a long time that I didn't have the tv on at all and bonus, I could ignore the football. I have some ideas for you, a challenge where you cannot use any spice, I hate spicey food which in my opinion just ruins everything. My favourites foods are potatoes/rice/bread & pasta but I am type 2 diabetic so shouldn't have them, how about trying to recreate some really tasty low carb recipes? Apologies if you have already done. And one more challenge for the next live, you have to cook whilst wearing electric shock devices and you won't know when they are going to go off but you have to keep on trying to cook regardless, I think it would be really funny, not sure you would enjoy though but I know you are up for a challenge, lol.
Salsify: It's german name is quite descriptive and typical for german naming convention ,,black roots". My mother used to boil it and serve it with a bechamel sauce. Typicly served during Winter or the early months of the year. I'm surprised it's available this late in the year.
Absolutely loved this format, and I can't wait to see more!! Get some other chefs involved, too! James, Poppy, or other chef friends you've had on the show! PS: The Washed Up Live Show was AMAZING!!! Keep being awesome!
Money was on Ebbers the moment he went autumnal/woodland. Deer can be such a strong flavour that's not always versatile. Mushrooms, red wine, copious amounts of pepper, cauliflower, earthy salsify/parsnip are all a good solid base for a lot of game meats. That was a solid bet for whatever game or red meat is going on that plate.
Anouther idea for a chefs challange: Give them the fancy name of a haute cuisine dish, but blank out all relevant ingredients, like this: _____-infused _____ on a bed of _____-roasted _____, garnished with a delicate _____ foam and served with a drizzle of _____ reduction. then give them a selection of ingredients each 5 minutes, to use in their dish.
Video idea for you guys! An alphabetical order themed video where everyone has to choose and use ingredients in alphabetical order (eg. apples, butter, cheese etc.)
@@SortedFood Haha, that's great. I've been suggesting a similar format for a while now so I'm glad you all enjoy it! Gotta love putting the chefs under a little bit of pressure to throw them a curveball every once in a while. :)
Just wanted to say thank to the whole team at Sorted & the folk in the chats for the Washed Up Weekend. Had a real blast & it kept me fully entertained.
I can see how this idea for a segment worked at the staff meeting. But in practice I think this idea is a fail. At least this iteration. Re-work the execution of the premises and try again. Good effort lads, but it missed the mark.
What would I have done with these ingredients? I can say confidently that by the time the citrus arrived I'd have curled up into a ball and cried or simply shut down mentally and run in circles until time ran out.
I want so much more of this exact format. Do James and Ebbers. Do Baz and Mike. This is the best format you guys have, because I Learn more watching this, than recipes. teach us to cook rather than teach us recipes.
Growing up we ate venison (white-tail) regularly. It was a great substitute for beef in most recipes. My favorite was just spaghetti. I also loved venison jerky.
Such a fun format!! I would love to also hear what the chefs would do knowing everything, whether it's just a recipe they brainstormed by the end or having one of the two planning for 5 minutes at the beginning after learning the ingredients
the best part about this format is that the tension stays high and the chefs are on their feet. with the canned food challenge or other stuff, they are figuring things out at the beginning but then figure it out and settle down. with this, they are on their feet the whole time
You're exactly right. Which makes me think the canned food challenge might be fun if they only pick one can at a time instead of all three at the start...
I can see a version of this with the canned food, where one can is available every five minutes and they don't know what category it is.
You could also easily combine this with existing challenges. Like the canned food one just introduce new cans like here.
Same vibes of a chef vs chef plus a pass it on 🤔
Yep, you peeps like making us sweat 😆😅
Loving the new concept and Kush and Ben are always chaotic together
Try ready steady cook re-runs…it’s not a million miles away from this
How are they always chaotic together?
@@GIBBO4182 okay ill check it out, thanks
@@cwg73160 Not in a bad way, but in most of the videos with just the two of them, their banter and things always going wrong for each of them makes a chaotic, funny environment
Ben and Kush are very different in their styles and it makes for such an interesting dynamic
This format was excellent! Happy to see Ben not being so nonchalant in the kitchen, now he knows how the normals feel when they are in the hot seat :D
Glad you enjoyed it!
@@SortedFood KOOSH KOOSH
This reminded me a bit of the Sidekick ad videos. Where they throw a bunch of ingredients at the normals and make them look stupid, and then the chefs come in and throw together three pre-prepared recipes.
What would I have done with those ingredients? To be honest, probably panicked, stuck most of it in the freezer, and ordered a takeaway.
I mean the venison and the salsify go well together. The rest, not so much.
I can highly recommend salsify (or Schwarzwurzel, literally "black root" in German). The taste is very nutty, amazing when only steamed and then you add in a bit of butter.
But the process of preparation is a pain in the ass. First clean off the dirt and then peel it. The white sap is very sticky. That's why I usually peel them under a stream of water.
Lol
My trick is to put the whole unpeeled roots in the oven and bake it. No sticky Fingers and you end up with a very lovely sweet earthy purree which is a great base for many things.
Honesty 👍
I came on here to answer the question with “quit” so not far wrong
"What don't you want"
"Tofu"
Brutal.
What I would love is a follow up video of the Chefs using the same "mystery" ingredients, but they actually have the time to plan. That way, you can see how all these disparate ingredients can go together
Or, have the normals do that! It would be a counter to when they give the normals mystery ingredients, and then have the chefs show a designed meal with them.
Also, since the normals picked these ingredients, we would get to see them suffer for their hubris.
Sometimes i forget im watching a british cooking channel until Kush churns out "you absolute melon" like its a normal thing to say 😂
But it is! 😆
It's absolutely normal! A ruder version is calling someone an "absolute helmet" 🤣.
This is one of the tamest British kitchens with 2+ pro chefs in it xD
Bell end, not melon. In other words, penis head.
But how can you forget it's British when all the main players have accents?
It's the special British superpower, they can turn any noun into an insult just by preceeding it with "You utter.." or "You absolute..."
Ben getting upset about having multiple proteins, the idea of maybe getting mud into the kitchen, answering parsnip without skipping a beat - It's all so Ben.
When Kush is stressed he starts blending stuff, when Ben is stressed he just becomes more Ben
also if he is really stressing he turns red.
I would have found it cool if they used the second protein as an alternative to the venicon. Some nice vegan dish option.
I live in China and to be fair, I’ve never seen tofu being served in a duping without meat lmao
It’s not considered a protein here but rather a vegetable
and he speaks in a higher and HIGHER voice!
Loved this concept! I hope to see this more in the future.❤
Quote of the day "I've been bergamot'ed" LOLOL OUTSTANDING new format!
could we get a video for the overall audience as a workshop? like what are hard herbs, soft herbs, How to treat certain veggies and how to proces certain types of meat, like difference between venison and beef vs pork chicken and fish?
Love that. We’ll ask the chefs.
During the pandemic, Ben did a series called "Like a Chef" It was a more casual and instructive series where you learn a LOT. Your idea would be an excellent follow up to that series.
Love seeing 2 chef's actually get rattled. Chef's tend to forget what happens to normal cooks. Sometimes we get rattled. I love the idea of throwing random things into the mix.
Well done boys! We'll done 👏 👏 👏
The thing I loved about this challenge was how even through the Chefs were scrambling, you get to see the "natural" team mentality kick in where the both of them while cooking against each other, they are communicating and helping each other out.
This. Ben asks about an ingredient, Kush not only confirms it hasn't been entirely used but also tells him where it is. Ben helps give Kush back his herbs that were half-forgotten in the microwave. They're still a team, and it shows.
Suggestion for the next edition of this - give them the ingredients from a dish, in the order that recipes tell you to use them. See how quickly the catch on to what the dish is.
love this idea. kind of like their spaghetti Bolognese pass it on where they had to figure out the dish
@@sams-pg7hj I was trying to come up with an example, but I couldn't think of anything useful.
Bolognese might be a fun example.
Give them soil olive oil, wait two minutes.
Then give them ground beef, wait five minutes.
Give them pancetta, wait five minutes.
Give them onion, wait one minute.
Give them celery, wait one minute.
Give them carrots, wait five minutes.
Give them wine, wait until Ebbers have imbibed half the bottle ;)
Etc.
May I suggest a "revenge of the Paella" for this version of 5 minute mayhem as a callback?
@@sams-pg7hj
They could make it more challenging by combining with an old cookbook which uses a much more traditional recipe they may not be familiar with. Of course they would have to be banned from the storecupboard so they can't go off track.
So bolognese would go along the lines of:
MACCHERONI ALLA BOLOGNESE
(MACARONI BOLOGNESE STYLE)
Taken from Pellegrino Artusi's "La scienza in cucina e I'arte
di mangiar bene" published in 1891
For this dish, the Bolognese use medium-size "denti di cavallo" ("horse teeth") whose shape, I would agree, is best suited to make this recipe.
Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remain firm during cooking and collapse when boiled-something that is as unpleasant to see as it is to eat.
As everybody knows, the best pastas to use are those made of durum wheat. These can be easily identified because of their natural waxy color. Avoid yellow pastas, which are made with ordinary wheat and then colored to mask the lower quality. In the past, mostly harmless substances like saffron and crocus were used, while today an artificial dye is employed.
The following amounts should be more or less enough to make a sauce for 500 grams (about 1 pound) of pasta and maybe a little more.
150 grams (about 5-1/4 ounces) of lean veal (fillet is best)
50 grams (about 1-2/3 ounces) of bacon
40 grams (about 1-1/3 ounces) of butter
1/4 of an ordinary onion
1/2 of a carrot
2 palm-length stalks of white celery, or a little of the tender part of green celery
a small pinch of flour
a small pot of broth
very little salt or none at all, because of the bacon and the broth are both very flavorful
pepper and, for those who like it, a dash of nutmeg.
Cut the meat into little cubes and mince the bacon and the herbs finely with a mezzaluna. Put all the main ingredients on the fire with the butter. When the meat has browned, add the pinch of flour and then cook in broth until done.
Drain the macaroni well; flavor them with this sauce and
Parmesan cheese. The sauce can be made even tastier adding small pieces of dried mushroom, a few truffle slices, or a chicken liver cooked with the meat and cut into tiny chunks. When everything has been combined together, and the sauce is completely done, you can add as a final touch half a glass of cream this will make an even more delicate dish. Remember, in any case, that the macaroni should not be served too dry, but rather well coated in sauce.
As we are speaking of pasta, a few remarks come to mind.
Pasta must not be overcooked; but let us meditate a little on this. If the pasta is al dente, it will be more pleasant to the taste and more easily digested. This may seem paradoxical, but so it is, for when pasta is overcooked, and not sufficiently chewed, it goes down in a lump, weighs heavily on the stomach and becomes an indigestible mass. Whereas, when it can only be chewed, the mastication produces saliva, which contains an enzyme called ptyalin, and this enzyme helps to break down the starch, turning it into sugar and dextrin.
Saliva has a very important physiological function not only because it helps to soften and break down food, but also because it facilitates swallowing. Furthermore, its alkaline nature promotes the secretion of gastric juices in the stomach while the food is being swallowed. For this reason nursemaids are right to engage in that disgusting practice of pre-chewing mouthfuls of food for little babies.
It is said that the Neapolitans, great consumers of pasta, always drink a glass of water with it to aid digestion. I do not know if in this case the water acts as a solvent, or if it is helpful because it iseasier on the stomach than the glass of wine or similar substance which it replaces.
When it is larger and longer than the one used in this recipe,
horse teeth pasta is called "cannelloni" in Tuscany and "buconotti"or "strozzapreti" elsewhere in Italy.
I'd love to see them try and follow a recipe in a language neither of them can read. Just being able to pick out a few words that look similar to words they know
You can see how Ben likes to be very organized, and follows a plan. Kush just pulls things out of the air.
Out of the air or… somewhere else. 😂
And sometimes off bens plate with stealing his chopped herbs lol.
And puts it in a blender.
Also Ben going on about soil it's a source of contamination in the kitchen and to keep it away from cooked food. A few moments earlier Kush talking about eating wild animals raw.
Love this new idea! Can't wait For more of it! Video idea guys: Pass it on with only preserved ingridients
Great idea!!🤣
@@SortedFoodAlways happy to help😊😊❤❤
@@SortedFoodbe sure to include Barry’s favorite surstroming
@@life.with.sabine He said preserved ingredients. Not dead and decaying. 🤣
I never get tired of seeing Kush straight up toasting stuff right on the stove 😂😂😂😊
The best part is while they are competing with each other, they aren't tearing the other person down. Very upbeat, which is extremely nice to see in this day and age. Kudos, boys!
I love how the normals dread these kinds of challenges, but the chefs are excited by the challenge. It's chaotic, but it's also so beautiful to watch the 2 chefs bounce off each other and do such different things. It's like improv basically... Food Improv
Kush and Ben together are an incredible combo... Love this
Quick question - how many times have we seen Kush use the burners themselves as a cooking implement? I don't mean "to heat a pot or pan", but just put the food directly on it.
He does that quite a bit. I think initially Ben would stop him, but now he's just given up. I remember there was one time when Kush asked if Ben was around, and once he knew Ben was out, he just started chopping straight on the workstation.Barry was in it and let out the most dramatic gasp when he saw that. I think it was the make KFC gourmet video.
Oooo I love a new format. Like the new one yesterday evening on the live weekend. You need to find a way to get that to work in a filmed video.
Working on it!
@@SortedFood maybe you could film the vote out video live for a select audience who pay a fee that goes to charity, who can vote out and then it’s shown to everyone once edited? Like Pateron but a one off fee?
@@alexdavis5766 @SortedFood I mean the easiest thing would be to write everyone's name on the wheel and spin it every 5 minutes
@@toni_go96The wheel is a great idea! Also, bring someone back in or swap the last person around.
Kush is so cool. He just embraces the chaos.
Okay now do this - with normals!!
🙈 are you sure?! 😂
It would be a disaster. So absolutely yes!
They'll just stand there and cry
Barry: Panic
Mike: Panic
Jamie: Snack
but give thhem maybe 8 minutes......lol!
the way Kush called tofu 😂
He knows us normals too well!!
Would be fun to see this combined with existing challenges. Like a pass it on where new ingredients get thrown at them on every pass on to mess up their plans ^^
Love how they're in pass-it-on mode, making as much stuff as they can to give direction for the next person coming..
It's like.. "The rest is a problem for future Ben/Kush"
Kudos to the creative (evil!) genius who came p with this format. Despite the stress, I love hoe the chefs still use this format to educate about why they are doing what they are doing. Kush knicking all the herbs was hilarious!
I know it's crazy but is possible you guys do an episode or two about Offal. Cause I think it would be a great educational episode for those may know little to no knowledge about
Agreed. We’ll look into that!
Love this format - but maybe give a 'final 10' to give them time to work with everything? Really fun!
I'm at 2:40, and watching Ben choose rosemary while Kush takes shoyu makes me shiver. Those are *VERY* strong flavours, without knowing what's coming. There are bold choices, and then there's begging for a problem.
Why on earth is the dish dancing at 11:34??? You guys have too much fun with the stretch tool?
Glad someone else noticed! I thought I was making that up.
I've noticed that on a few videos. Might be some sort of image stabilization causing the jiggle.
I thought I was losing my mind. I had to replay it a bunch of times.
Brilliant! Really enjoyed that & hope you carry the format forward. Really stretches the chefs minds having ingredients thrown at them with no warning. Love pomelos, my father had talked about them as one of his favourites when he was stationed in Malaya (now Malaysia) in the 1950's. So when they started becoming available here it was a nice thing to share with him.
Loved the video, well done to Ebbers and Kush!
I will say one thing: I'd love to see Kush in more education-focused formats like Kush unleashed, because that's where he absolutely shines like nobody on the team does. But I get that he participates in a chef vs chef format, since he's the only on-camera chef at the moment.
Congratulations to the entire team on a very successful weekend live. Very well done 🏆
Thank you very much. It was so much fun 😊
I now keep expecting the strange Welsh-like pirate voice to come out of Kush's mouth - if you know, you know 😂
Can you do mystery ingridients of the scences. 1 ingridient of for each taste qualitiy: sweet, salty, sour, bitter, and umami.
The chefs can together choose in what order the tastes will come, but the ingridients are chosen by the normals, but has to represent one of the tastes and given in the same format as this.
Always gotta love the Kush special - toasting things directly on electric hob !
Advise not doing that unless you like cleaning and have good chemicals. The carbon basically bonds to the glass.
@@blairhoughton7918all I think about is the clean up of it and can only hope that Kush is the one who has to deal with that and not someone else.
So Venison. Salsify. Tofu. Crumpet. Pomelo.
So they could have just done a meat and mash with pomelo sauce on the venison and simple tofu pudding. IF THEY HAD KNOWN AHEAD. Loved this format.
Good new format, but the last segment should be double time, so you have 5 minutes to incorporate the new ingredient and 5 more to round up the complete dish.
Kush is the best addition to sorted! His knowledge of food/cooking is off the scale 🤩
This format is brilliant! I love how we got to watch the chefs constantly thinking, refining, and changing the direction of their dishes with new curveballs and I could watch so many episodes of this!!
I really appreciate BOTH Ben and Kush critiquing the same dish through their thought processes.
I think this format would be a bit better if you had 4-5 catagories of ingredients comming while they know the catagories that are going to show up.
Hi Sorted Team, before I start enjoying this video, I just wanted to give you a short feedback on the "Washed Up" Weekend: it was really great, I laughed so much, and appreciate all the amazing work you all are doing: the wonderful lads infront of the camera, and all the team behind the camera, like Izzi, Ishi, Eliza, Big Ed etc. Thanks a lot for keeping this wonderful channel full of surprises, laughs and creative ideas.
The only thing I didnt like about the "Washed Up" Weekend, was the MVP vote. I am maybe a softy, but I dont like to see somebody who does a lot of hard work, gives his best, is fantastic, really caring about his work and full of humor etc. to be voted last. On Saturday, I couldnt vote, because than the chat and the polls were not working for me. Baz was "last", and he was clearly very upset about it. On Sunday, the chat worked perfectly and the polls as well, and Ben was my number one. But he sadly was "last". He seemed to take it well, but I am pretty sure, that it hurt him. Please dont do this kind of polls again. This is a community where people should be caring about each other, and not hurting each other.
When France and Belgium are playing you really like making me miss the opening of the matches don’t you
Yeah. Sorry about that!
I was thoroughly impressed with chefs Ben and Kush in this episode. Contrary to some comments, I didn't perceive any panic from them. They exemplified true professionalism, taking each new ingredient in stride and incorporating it into their dishes without hesitation. Their thought process was clear and focused, and they didn't miss a beat-even when faced with unexpected challenges. It was a masterclass in culinary composure. I might have spent the 5-minute intervals just pondering my next move, but they used every moment to their advantage. Bravo to both chefs for such an engaging and inspiring performance. Watching them work was an absolute pleasure!
Soiled Root Vegetables? Not on the chef’s watch!
Mayhem was about right but wow Kush and Ben really did well both plates were interesting and shows that technique can lead to completely different places for the same set core ingredients. Now to do this with the normals for a bit of chaos.
There's just nothing like this anywhere on tv or TH-cam. Love it
surprised Ben didn't go with a cocktail with the pommelo. something herby, maybe a rosemary pommelo french 75?
and was that tofu the kind you can fry? batons of tofu, fried off to get kinda crispy on the outside would have accompanied the very rustic "woodland" steak as something almost like fries. not sure if it was the right kind of tofu or if they had enough time for that though.
I see Kush has picked up the habit of wearing shorts to work LOL
Love this format! Next time, Jamie & Barry should do it. That would be a riot!
Yes! Really great new format, would love to see this more often in the future.
They definitely need to fix the lack of running water. How long has it been since the studio kitchen has had running water?
Nearly a decade of no running water!!!! 🤣
They've always said since it's a rental they haven;t got permission to get running water in the studio...
@@SortedFood You know with a caravan water pump, a water jerry can & a grey water container under the sink you could have running water in the kitchen. No need to run pipes since its a rental property.🚰
I can't wait to see the Normals take on this challenge next
I still find it hard to believe that after all these years they still have no running water in the studio kitchen.
Thanks For this Guys! Today is my father's Birthday and we're Huge fans! You really have helped us bond over our foodie passions🎉🎉🎉🎉🎉🎂🎂🎂
Our pleasure! Happy birthday dad!!
@@SortedFoodThanks 🎉🎉🎉
Wow, what a sensational video! The idea of adding a new ingredient every 5 minutes is exciting and brings a touch of mystery and fun. Congratulations on your skill and creativity in the kitchen, the recipes are wonderful!😁😁
both great! i concur with kush: want to see more of these!
Guys just wanted to say that I absolutely loved the Sorted Washed Up weekend. First time in a long time that I didn't have the tv on at all and bonus, I could ignore the football. I have some ideas for you, a challenge where you cannot use any spice, I hate spicey food which in my opinion just ruins everything. My favourites foods are potatoes/rice/bread & pasta but I am type 2 diabetic so shouldn't have them, how about trying to recreate some really tasty low carb recipes? Apologies if you have already done. And one more challenge for the next live, you have to cook whilst wearing electric shock devices and you won't know when they are going to go off but you have to keep on trying to cook regardless, I think it would be really funny, not sure you would enjoy though but I know you are up for a challenge, lol.
What a fun format. After the live weekend it’s great to see new formats. Man that last pass it on yesterday was the best part of the weekend
Salsify: It's german name is quite descriptive and typical for german naming convention ,,black roots". My mother used to boil it and serve it with a bechamel sauce. Typicly served during Winter or the early months of the year. I'm surprised it's available this late in the year.
I don't comment on videos often in general, but I gotta chime in and say that this format is excellent!
Absolutely loved this format, and I can't wait to see more!! Get some other chefs involved, too! James, Poppy, or other chef friends you've had on the show!
PS: The Washed Up Live Show was AMAZING!!! Keep being awesome!
Money was on Ebbers the moment he went autumnal/woodland. Deer can be such a strong flavour that's not always versatile. Mushrooms, red wine, copious amounts of pepper, cauliflower, earthy salsify/parsnip are all a good solid base for a lot of game meats. That was a solid bet for whatever game or red meat is going on that plate.
i can only imagine the utter chaos if this concept was married with pass it on
the curveball pass it on was pretty similar, the one where they ended up serving mackerel in martini glasses
Anouther idea for a chefs challange: Give them the fancy name of a haute cuisine dish, but blank out all relevant ingredients, like this: _____-infused _____ on a bed of _____-roasted _____, garnished with a delicate _____ foam and served with a drizzle of _____ reduction.
then give them a selection of ingredients each 5 minutes, to use in their dish.
Video idea for you guys! An alphabetical order themed video where everyone has to choose and use ingredients in alphabetical order (eg. apples, butter, cheese etc.)
Heck yeah, was waiting for this format!!
Born from the live show and we LOVE it 😊
@@SortedFood Haha, that's great. I've been suggesting a similar format for a while now so I'm glad you all enjoy it! Gotta love putting the chefs under a little bit of pressure to throw them a curveball every once in a while. :)
Anyone notice the tartare bop to the music in the sexes? 11:26
Ben is right: It’s quite autumnal, the vibes. Maybe it’s like a Fashion Show where we see Autumn/Winter collections in advance
Great fun! Tofu with other protein is quite common in many Asian cuisines btw (e.g. mapo tofu), but I was hoping for a tofu dessert!
Just wanted to say thank to the whole team at Sorted & the folk in the chats for the Washed Up Weekend. Had a real blast & it kept me fully entertained.
I can see how this idea for a segment worked at the staff meeting.
But in practice I think this idea is a fail.
At least this iteration.
Re-work the execution of the premises and try again.
Good effort lads, but it missed the mark.
Ebbers and kush faces in the Thumbnail...😂😂😂😂😂
Love it! Maybe throw them some poker face ingredients, next time. Like say...durian and century eggs
The crumpet reveal had the same energy and Barry bringing McDonald's apple pies to the Desert Island Pass It On
Love how "he's done a Bergamot!" is a thing.
What would I have done with these ingredients? I can say confidently that by the time the citrus arrived I'd have curled up into a ball and cried or simply shut down mentally and run in circles until time ran out.
I want so much more of this exact format. Do James and Ebbers. Do Baz and Mike. This is the best format you guys have, because I Learn more watching this, than recipes. teach us to cook rather than teach us recipes.
Please bring some pro chefs in (Besides the boys!). This challenge will break anyone :D
Love this format! An inside look in to the chefs creative process, crazy and genius (?)😊 Lovely to see Kush and Ben compete/work together as well!
Growing up we ate venison (white-tail) regularly. It was a great substitute for beef in most recipes. My favorite was just spaghetti. I also loved venison jerky.
Sounds great!
At the speed Kush is eating Bens at the end of the Vid (and I am writing this before the final verdict) my guess is Ben won. 🥰
this sadistic formula was suprisingly enjoyable whern Barry was in charge :D
11:32 hwy does kush's jiggle? it's like it's trowing it back for some extra cash lol
This was such a cool format I would love to see more of these! Amazing to watch the chefs do their thing! I cannot wait to see the normals do it!
Can't wait to see the Chef's revenge part,where normals will be put through all of this. :]
Mayhem with Chef Kush? You’re having me on. Never.
If you gave these to Jamie, he'd try to slaw them all, including the tofu
11:32 why the fuck was Kush's dish bouncing and warping?
I would love this as a Pass it on episode every persons turn they get a new ingredient they must use
Very good concept would love to see a lot more videos like this maybe even a tag team battle?
Kush and ebbers go sooo good together (or not xD)
Love this new format.
Dunno how malleable it is, but here's my idea for a future ep: New Kitchen Tool Every 5 Minutes
I wonder why, with so many years under your TH-cam channel belt, Sorted still hasn't invested in running water in the kitchen
Loving that guys that was funny the whole way through
Why does it look like the tartar is dancing during the sexies? 11:32
Second! This las weekend was awesome! My kid is learning English and cooking with you guys!
That is awesome!🤩
A great evolusion of the mystery ingredient videos!!
Such a fun format!! I would love to also hear what the chefs would do knowing everything, whether it's just a recipe they brainstormed by the end or having one of the two planning for 5 minutes at the beginning after learning the ingredients