This format is among the most beneficial in terms of actual knowledge transfer. Sure no one would reasonably go to these extremes but getting tips on price reduction from a chef while at the same time find ways to increase the dish overall if needed is priceless. I've been cooking with marrow before and it's great, haven't tried herb pasta but maybe at some time.
If you were getting food from a food bank, canned corn beef, lentils etc., are items you could very well end up with in your bag. It’s nice to see them make food that people on an extremely tight budget could make and feel food about.
@@lulubelle65 reasonably being the key word. Most low on budget would still mostly apply parts of the budget technique rather than all at once to replicate it. I've seen what that looks like as well and had no intention of discrediting those having to get food on a tight budget ;)
@@doubtful_seer But if it's a holiday, where you want the whole family to feel festive, then the $10 he spent would be enough for 10 people, and you could probably stretch it to $15 for 20 portions. I know that some people meet up with their extended family during at least one holiday of the year, and people in some neighbourhoods or friend circles sometimes gather up in large groups of 10+ people especially because they get to meet other people and have fun and forget about their worries at least once a year, even if they put themselves at risk of contagion for one day of the year. Not only that, but those who have less money can contribute more with their time, or with other things they already have. For example, some things are expensive in small packages, but a big bag/bottle is much cheaper per portion, so people would offer those and subtract the amount of the portion which would need to be bought otherwise. For example, some shapes of pasta are more expensive, so someone could make those at home for much cheaper and subtract that from the total. Some people might not even need to pool money themselves into the meal-fund, by providing such things. And those who can afford to pay would often rather have fresher or tastier home-made things instead of the store-bought ones, and with less money pooled they would get a better meal, sometimes no money would need to be pooled. One such example is chips/crisps, another is green pasta or tasty pasta (some mix fruit juice or mashed/blended frozen fruits in the pasta), and another is some sauces.
@@MegasXaos regardless of what it is called he still spent a sizable chunk of time purely focused on making the pasta even if he was aided by machines he was still required to focus solely on the pasta for that period of time whereas Ben just boiled store bought pasta sheets.
@@christianstonecipher1547 the point is using machines makes it easy. I'm not taking anything away from the accomplishment. But using machines to make pasta is equally difficult to making cheese from scratch.
Every single time I'm way more impressed with what Ben manages to do with his limited budget. Would love to see more of that! Having said that, Barry did a great job too here.
This was one of the better ones. Too often it's throwing the most expensive things in a pot and hoping it'll beat the budget meal. Reminds me of Luxury Pie from Black Books (first 40 seconds) th-cam.com/video/ilJto4VBjRc/w-d-xo.html
What I love about this is, from the chefy side, it's fantastic to see Ben be challenged AND to learn tips/tricks to incorporate into this normals' routine as well as seeing a normal go crazy while still finding places where little levels up in your typical routine just take it somewhere new without breaking the bank. Classic Sorted vid!
I have always been rooting for Mike when it comes to badges, but Barry 100% deserves a badge for that folding the pasta so he didn't have to cut it technique. Something the other guys could do tho, so I suggest a teaching the teacher badge, since ebbers said he'd never seen it before either
Honestly it's worth either a "Teaching the Teacher" badge or just a straight up advanced pasta badge. Barry taught us all this trick, and it comes out to being much more than just a basic skill.
Given the recent times and the fact a lot of people are struggling with their money it would be a great idea to mix those battles back in the schedule? Maybe with a twist this time: One normal gets a 'normal' budget and Ben gets a very restrictive one. Maybe even with some of the food featured in the Sidekick app? So people can see and learn how to save a lot of money on their meals without having to compromise too much on quality, taste and nutrition. Beside all that: I simply love seeing the skill and creativity of Ebbers, it's absolutely stunning to watch. And even save money for a bottle of wine - the most Italian thing he ever could do in this case. So please boys, more of this. Pretty please?
Yeah after they both made a shitty lasagna served with veggie(?) who does that honestly with the badget he had he could have made the real traditional lasagna he could have bought the same kind of pasta and with the money from whine and that weird cheese he could have bought the right meat and a bit of butter to make the besciamel sauce and done the lasagna easily..and with the traditional lasagna he could have beaten even barry's
@@musicpoolchannel8602 oh I know how to cook and I say they did quite well especially since they weren’t making a traditional lasagna they were making a version of a lasagna oh and produce is used quite a lot in lasagna recipes
Ben's a Master of making something out of nothing. I once made his All Day Lasagna just to taste it. I wasn't crazy about the bechamel, but the ragu was to die for. You can put it over mash, pasta, or rice. Take a bow Chef.
I really like that Ben uses longer shelf life ingredients, we've become so conditioned that chilled is the norm. Think the normals need a spending limit to challenge them to get the best value to taste out of premium ingredients.
it is a good thing that they only cared about flavor and price. Ben's dish almost certainly had 3 days worth of sodium per portion, and artifical blahblah, preservative blahlbah out the ying yang. most would consider those negatives in the long run. Alas, that is the diet some people are forced to have.
I'm with you Bec. I think the normal should have a generous budget, but not unlimited (this just makes the series very Tik Tok). Barry loads in so many pretentious ingredients they might be used well enough to win, but is not an effective use of money for anybody outside of Sorted. Guys, let's keep it fun, but at least real world.
Yeah I think maybe £50 total. So it's still a massive amount to spend on a meal but it's not ridiculous. They'd also have to pick that they thought was most important that way to not just have every ingredient be premium.
@@jaxsonmahan950 That sounds great… but I think that’s a different show format, not this one. This format is truly about the chef being restricted while the normal has zero restrictions, which allows the normal to either confirm or bust their preconceived notions about cooking with no restriction. That may be translating to the normals as ‘use as many expensive ingredients as possible’, but that’s not outside the spirit of the game. If the normal thinks it’ll beat the chef and the chefs intuition then it should be allowed. If the normal loses, even with all those amazing ingredients, that teaches something too. Case in point: they all experienced Barry’s dish being too rich in fat, and that’s because a lot of ‘premium’ ingredients have higher fat contents (and Barry used A LOT of them). The next normal to take on a chef will probably take that into consideration when choosing ingredients, because it hammered in the idea that “the best items aren’t price-based, they’re situational and use-based”. That’s a lesson that you couldn’t have gotten with using just one or two premium ingredients due to a budget constraint. It really needed Barry’s… ‘hedonistic’ approach to ingredient choice to drive that lesson home for him. Honestly, I get where you’re coming from, but I think that the lessons you’re wanting to learn from this format are not the ones it’s made to teach. Edit: Also… content. People expect pretentiousness of Barry, and an audience watches both more and longer when they see what they expect. Sorted IS a TH-cam channel at the end of the day, and they’re subject to the same algorithms that gaming creators and other content creators are battling with on a daily basis.
@@ZippytheHappyChimp no one is forced to eat chemicals, there are cheap cuts of fresh meat that are amazing if treated right, also you can get your proteins from eggs, dairy, pulses, etc. Unless you're broke on the day and you have to make do with your cupboard staples...
This was great! The look on EVERYONE's faces when they ate Barry's Lasagna is what EVERY CHEF AND HOME COOK aspires for when we make food. Love seeing that pause of utter amazement and wonder at that bite of food.
The "wow, that's a bit much" look? I'm honestly not surprised that they thought it was a bit. ... rich. Something that's normally super meaty anyway seems like Barry should have kept it a bit lighter rather than adding marrow, etc.
Didn't seem like a positive reaction. When Barry laid out all his premium cuts of meat it was clearly overkill. I'd say he should lose a badge for that. What a waste of quality ingredients, it's a shame. Just my opinion
@@himynameisjeff completely agree that it didn't seem like a positive reaction. There's nothing wrong with rich food, but something being so rich and heavy that you can almost not even manage a mouthful is really bad. Also agree about the waste. They spend a lot of time preaching about sustainability and then blow all that money on all those ingredients for something that was barely edible due to how overly opulent it was, and all just because it could be done so why not. There really was no need. He could have taken just one of those ingredients and used it to elevate a tried and tested recipe to the next level, which would have been helpful for viewers and impressive as a home cook.
@@mydogeatspuke barely edible? Have you actually listened to what they said? Yes, it was probably incredibly rich, but also delicious. Or in Mike‘s words „absolutely staggering“.
@@hcdhcdhcd41 yeah no I didn't listen to anything they said when I repeated things they said that makes total sense thanks for sharing your thoughts are totally meaningful and definitely matter to me
I almost wish they would add a third person to this with unlimited time and normal budget. They could be allowed to pre prep alot of things like making stock from scratch or putting something in a slow cooker hours before. It would probably not be worth the effort for them to do though.
That's what I've wanted for the chefs. Give the normals unlimited time and budget, give the chef limited (normal) time but a more reasonable budget than what we see here. Then judge the two against eachother head to head rather than taking into account handicaps
I tell you what guys, the meal packs have come in handy this week! My fav was feta potato skins with smoky bean chilli! I absolutely love a good chilli in autumn!
@@SortedFood it is so good, I’ve not had potato skins in ages either. Every time I rewatch videos and I’ve seen you guys on the side eating the skins I’ve been so jealous so I’m feeling fulfilled! The meal packs have made the biggest difference to the mid week stress after work!
@@nchapman1988 completely agree, I always look forward to chilli or stew and dumplings in the colder seasons. This recipe just made it 10x better. You got any particular faves from the meal packs?
If there's a time management skill I certainly hope they make Barry really really work for it because he seems to have a problem with running out of time.
Actually he didn’t, while Ben finished early Barry was still under the time limit well just by few seconds but still. Only talking about this video, Barry does have a problem with time management
“I can’t afford cheese, but I can afford milk, so let’s make cheese instead.” I’ve actually had this mindset a few times! It usually works out rather nicely, especially if I already have the milk on hand
It works with a number of things really, homebrewing for instance. It requires a small investment up front, but I can now make 25L of beer for the price of only a couple bottles at the craft beer shop. And as a bonus you get a fun afternoon of brewing and you get to experiment with your own flavours. It's the same with cheese, there's not even an investment up front for something like ricotta. But with just a couple of pretty cheap bits of equipment you can make all kinds of cheese at home for pennies. Then there's of course things like picking and preserving, sausage making. A lot of "old-fashioned" crafts. Were definitely paying _a lot_ for convenience these days.
Locally I have a new fresh milk dispensary, pasteurised not homogenised, about 8p more a litre than the supermarket, but the cheese is fantastic, life changer, Although I never saw how quickly you could put a ricotta together
Awesome video. Seeing Barry's ingredients I wonder how much small things affected the taste. Things like the bone marrow may stand out in an easier lasange but may get overpowered with everything else. I would love to see a format in which the food team creates a fusion recipe for the 2 judges. A normal priced dish with the best of both worlds.
I'd have to go with Ben as the winner. You summed it up perfectly: Barry only didn't have to mess it up, where Ben had to come up with some creative ideas. If you have great ingredients, they tend to shine on their own. The biggest mistake you can make with great ingredients is to do too much to them. If you just caught a bucket full of crawfish from a little stream, all it takes is some salted butter and you have an excellent meal that's hard to beat even by something like imported Maine Lobster. That's where Barry is at and he did quite well, his pasta looked good and didn't tear (which tends to happen with these rollers) so yes, good work. Of course this is a YT video, so Barry had to go overboard just to make a point, but if you'd give me an unlimited budget for a lasagna, I'd probably make the meat part the best I can get and the rest of the dish would be pretty standard. There's no need for a all cheese sauce - it's too greasy and the chance of it splitting is high. Having excellent meat and letting that single ingredient shine would probably be my go-to. I'll have to play with Ben's dish. I don't like the crispy bits (or lasagna in general), but the mix of cured meats is intriguing because I can always use new recipes when going camping and bringing mince/ground meat is just not an option when you're headed into death valley. A can of cured meat is a different story.
@@astrumforge I agree! It feels, to me at least, that Mike has had FAR less opportunities for badges than the other boys. It also feels like he’s just been in the videos a little less this year in general? Again, that may just be me. I know he got married in the recent past, so I can imagine he’s having a busy personal life period with new changes and such! I do hope, though, that things settle and he’s back in videos as often as before for my own selfish reasons haha! I’ve been watching this channel for 11 years now and he’s always been a favorite 😉
I'd love to see a "home recipe" series featuring the food team's favorite dishes they grew up with, with them on camera maybe even helping or instructing
An idea for a similar battle format that’s a bit more usable by viewers: chef with budget and time for a weeknight dinner and normal with time and budget for the weekend.
Absolutely. Trotters, hocks, and neck bones are all dirt cheap. Knowing Ben he would show up with a bag full of frozen bones that he had saved up at home though.
between the mushroom soup powder from barry, the gravy from ebbers, and the herby eggy pasta mix from barry. I am increasingly of the thought I would like to see the two of them brainstorming hacks
I so enjoy watching watching the normals battle Ben. Can y’all do a BBQ Battle with Jamie and Ben? Like have to use a smoker or barbecue pit and not just barbecue sauce.
I really love the idea of making something that's supposed to have meat in it meatier without having to have so much actual meat, simply by using canned lentils.
"He'd rather get a small portion and get a glass of wine". Yeah, but he's barely getting a glass. That bottle had to split 6 ways, that's a very small pour.
You should do a challenge similar to this, but with one person have a low budget, unlimited time, where the other person has limited time, unlimited budget.
I love these battles! They inspire me to be more frugal and thoughtful in my food preparation but also highlight new ingredients to try out and places to spend my budget, like marrow and herb pasta.
Both were fabulous. The fact that Ben could make a lasagna for under $10 is incredible, and the decadence and flavors of Barry's *chef's kiss. Both winners in my book!
I totally feel Jamie's "I might be done after that one bite!" I came into a big bag of mixed bones and simmered them to death - then used that bone broth to make the best stew ever and the marrow caused the same reaction. A "normal" portion was phenomenal in taste, but incredibly rich and ridiculously filling.
@@VamLoveAndKisses not too sure about other places, but they're sold fairly regularly here at markets? (not actual stores, but like a building where everyone can sell their own things) for fairly cheap, like ridiculously cheap and you can make some of the most amazing dishes with it. So I'd guess 'come into' would mean stumble across someone selling them for cheap or giving away if it wasn't sold/near expiry.
You folks are the genuine article. You can truly see that you love and care for one another. Unlike so much of "social cooking shows", the bonding and camaraderie is truly authentic. This is far and away what makes your show compelling, fun, and just a great thing to turn on and watch. Keep up the amazing work. And of course, being English/Irish/Norwegian, I absolutely enjoy the "lingo".😀
@@Annie1962 they live together in their country cottage (with all the pretentious ingredients), they have baths together cause they like to save water. Scrub my back Ben!
I think, as always, Ben has some ingenious hacks like the gravy granules and milk used three ways. For Barry, I think I would take away the bone marrow and the pasta for use in my next lasagna. When it comes to the many meats and cheeses used, I can't help but wonder how much flavor gets lost due to how rich it all is. Maybe using a really nice sausage and parmesan rather than Iberico pork/bacon etc. and 4 different extravagant cheeses. Well done, boys!
These budget battle challenges always make me admire how talented and assured Ebbers is. His planning and shopping is always on point, making sacrifices on preferable ingredients by choosing ingredients which can have multiple uses across the dish and the plethora of skills, knowledge and experience he uses to make a budget dish that compares to the normals dish which costs significantly more which is so impressive
I wish we'd stop changing our time at all. It's now light by 9am again but it's dark by 4:30 and it'll be 3:30 by Christmas. Farmers can use electric lights now we don't need to change the whole countries schedule!
As someone who hates lasagna (bad summer camp experience), I don't know that I would have been able to pick a winner for this battle. I loved Barry's use of the herbs in his pasta and it was interesting to watch him fold it. I like his used of the slow cooker as well. I loved Ben making his own cheese and using the whey left over in his dish as well so nothing was truly wasted. I also loved his use of swiss chard because I have a garden full of it right now as well, so I enjoy seeing it used in different dishes. This battle was well fought by both sides.
Love how Ebbers showcased the way you can use hearty vegetables to bulk out a meaty dish not just for the budget perspective but also to show how you can eat LESS meat without giving it up entirely! I would love to try this trick sometime (tho maybe with a better quality beef).
I would love to see you guys do one of these battles and then have the two guys come together after and pick the best parts of both the cheap and expensive version and make an everyman version and see how it comes out (a bit like the one thing three ways videos you used to do but more collaborative).
I love this idea! Get another episode out of it and come up with the best of both worlds for an everyday time and cash budget. Show is which hacks are worth replicating and where is it really worthwhile putting in the extra time and money.
Idea: Everyone has to design the cheapest meal possible without telling each other their prices. The lowest price with the best result wins. (No free produce tho lol)
I dunno. Seeing what went into it, I can't imagine that lasagne was more than just edible. An "okay if you're hungry" kinda dish. Basically, if you're on a tight budget, just don't make lasagna. There are loads of delicious dishes from around the world that use cheap ingredients but still end up delicious AND nutritious. Lasagna is just not one of them. Amazing things can be done with rice, beans, lentils, potatoes, cabbage and onions as a base. And anyone on a budget should be growing their own herbs at home. All you need is a sunny window sill, and some extra light in the winter. Fresh herbs add so much. I grew up with first generation immigrant parents who were supporting their own parents and siblings back home as well as raising two kids in the new country, and I never realised how tight money was for a decade or so there. I remember having to wait for toys, and shopping for new clothes being kind of a big deal, and I remember that we never did things like going skiing or even just out to eat or catch a show, but we always ate really well. My mother was an absolute wizard in the kitchen, AND she came from a country which had developed a whole cuisine around inexpensive foods, so the flavours were amazing. Now she's in her seventies, I'm making an effort to learn to cook the recipes I grew up with, because I crave them sometimes, and the expensive lasagnes I myself make now can't compete with my mom's stuffed peppers or bean soup. Point is, instead of making a meh lasagne, Ebbers could have made an amazing bean soup, with sausage or thick bacon, and had money left over.
I flinched when Barry threw his dough at Mike the first time. I imagine disaster 😂 Im not sure if it's possible, but I wonder if Ben could have used cream to make butter for the roux then used the buttermilk to make ricotta.
from what i recall from the videos I've watched on making ricotta/mozzarella (kinda related, not too sure). The fat content needs to be really high to have both butter and ricotta (Maybe split the milk/cream in half). I'm not really sure how much more expensive it is to get a half a gallon of heavy cream (In the US, heavy cream is definitely more expensive, and less quantity in comparison to a jug of milk). I love that idea though!
Gravy granules do the same job all on their own. We have some in the 'international foods' aisle where I live and they are fantastic. I'm amazed they never caught on this side of 'the pond'. I pretty much add them to everything saucy I make. Even Mac & cheese.
As much as I enjoy how inventive Ben is and I like to see the tricks he comes out with, You can definitely make a fully traditional and delicious lasagna for less than £2.50 without the need to go to that length. And I took prices from Sainsbury's, it can be made even cheaper if you want.
Well, of course you can. But for a traditional recipe you can search for hundreds of recipes on the internet. They want to make their videos somehow interesting, unique and entertaining. As they said in the end, these are just two extremes and your cooking at home would be somewhere in the middle.
Funny thing is that the other day, I made a lasagna that was right in between the two. Home made pasta (eggs from our chickens), corned beef and eggplant ragu (removed the seeds of eggplant), canned spaghetti sauce, home made fresh cheese (we gave the whey to the goat). The big difference was that I rinsed the corned beef in order to remove most of the salt because I wanted to season it my way. We ended up making garlic bread on the side. It was delicious even though it was out of necessity. We were gifted the can of corned beef, the loaf of bread and the spaghetti sauce and I got inspired. It was my first time making pasta sheets and using my rolling pin. ☺️
well they have Berry. Also bringing children on a set can be a lot of work just go get the clearings. The UK is very strict when dealing with minors on tv/video and all the sigh off you need to do.
@@rebeccas2801 if it's in the UK then yes. For the UK media is media. A lot of family channels will not feature a work place but a home setting. Not a company floor.
Amazing episode! I love it when the chef explains the tricks and "cheats" they use cause that's some wonderfull inspiration! And both end products looked awesome! My birthday is coming up and I would love to see a birthday cake budget challenge! (Sorry for all the !!! =D)
I love these battles! I always learn something that I want to try myself. I'll be making ricotta soon. Could you do a SWEDISH SANDWICH CAKE BUDGET BATTLE?
I buy a gallon of milk to make homemade paneer regularly. Paneer is crazy expensive in the store for some reason, when it’s super easy and cheap to make bigger quantities at home.
As a veggie I'm addicted to paneer. I like it firm, cut and fried with spices but my paneer is always too crumbly despite instructions from several different websites and weighting in a press for 24hrs. Do you manage to get firm paneer? Any assistance would be greatly appreciated thank you.
When Ebbers said, "Time is money, and I can't wait for Barry." made me wonder if he was going to take away Barry's beef badge. I think most of the audience agreed that Jaime should have gotten that bagde.
I kinda want him to.... it doesn't matter if it tastes better if he got an extra half an hour especially since his beef was still not quite there. Jamie cooked his perfectly and on time even if the particular dish wasn't quite as delicious.
Watching him struggle to plate up (which he didn't do in time in this video as well) really upset me. I wish he would pay attention to the clock and receive a setback for this. Its turning into the hob.
Late to the party on this one - but can I just say I appreciate all the cheats and hacks given by Ben, I know when younger our family got foodbank parcels and often they had that canned beef in them, if I had known back then that you could cook it down into a ragu - that would have been awesome info to have!!
I think that whoever puts the ad in at that point in all the Sorted videos deserves a pat on the back. It’s unique on TH-cam in that it’s at a natural break in the proceedings and doesn’t disrupt anything.
The last time I made lasagna (from scratch) it was ~ £40 and managed 12 portions with 7 layers. (£3.30 a portion) I reckon I could have made double the quantity for only like £50 . The economies of scale are key to cooking on a budget, and you don't need to compromise too much.
The shame for me is my family who I live with are 6 other people on top of myself so if I want to cook a family meal I have to do it on a large scale anyway with no benefit of a price reduction you'd get with making multiple meals from it so I have to either only cook for myself (or I'd look mean) or cook for all of us quite expensively.
@@violetskies14 ha! Know the feeling. You can combine a lot of core componants though, spag bol, lasanage, mousaka, chilli con carni all share the same/similiar ingridients. But yes... It is *soo* much easier of poeple eat the same ruddy meal! ;)
Love this series so much. I would love to see rather than just 1 meal, do a date night 3 course special, starter, main and dessert. Would be interested to see which ingredients they pull between courses to save money on the budget.
As it turns out, £78 gives you an amazing lasagna and £15 gives you a great lasagna and wine to accompany it. I’m looking forward to try the one Ben has made. Sorry Baz, £78 for one lasagna is not in the books for me at the moment.
Based purely on the way they looked and knowing nothing else about them, I'd have gone for Barry's lasagne. Knowing the cost of each would make the choice more difficult; I'd want to taste both to compare them.
I think the lesson here iss there's no need to go to one extreme or the other. There are elements of both versions that might suit your taste or pocket, without forcing you to go all the way.
I enjoy these challenges and I have a proposal for another one: How about, one of the "The Normals" gets to make a typical meaty dish and "The Chef" does a vegan alternative to that? I'd love to see that! 😀
I"ve said it before, the crispy bits are the BEST part of lasagna. For that reason, Ben deserved the win, but Baz also won, in my opinion, for the ingredients usage. The idea to use the pasta like that was genius!
The canned lentils was such a great addition. The green pasta Barry made looked amazing. Not against a brown background though I felt the colour combination was just off.
You guys just keep killing me with using metal utensils in what looks like Teflon-style non-stick pans on high heat. Please tell usthis is some special non-stick that it’s ok to do those things with.
italian from bologna here... I saw this with my girlfriend and we were literally speechless, se asked me to stop the video because she was really upset... 🤣
These are the best series on the channel. Love them. Poppy should do one with her potato expertise and extensive training garuntee she could stretch a dollar
I actually don't think these need to be battles! The dishes are always so different and so interesting to watch, it doesn't feel necessary for there to have to be a winner. (And they kind of feel too different to compare.)
Amazing job. Would love for the normals to have an unlimited budget, but have a time penalty for every 10 quid spent. Just to make them think twice before spending 200 quid without consequences :D
This format is among the most beneficial in terms of actual knowledge transfer. Sure no one would reasonably go to these extremes but getting tips on price reduction from a chef while at the same time find ways to increase the dish overall if needed is priceless. I've been cooking with marrow before and it's great, haven't tried herb pasta but maybe at some time.
If you were getting food from a food bank, canned corn beef, lentils etc., are items you could very well end up with in your bag. It’s nice to see them make food that people on an extremely tight budget could make and feel food about.
@@lulubelle65 reasonably being the key word. Most low on budget would still mostly apply parts of the budget technique rather than all at once to replicate it. I've seen what that looks like as well and had no intention of discrediting those having to get food on a tight budget ;)
Loads of people need to cook food for their families with significantly less money than the budget version.
@@dfeuer yeah, there’s no way I could justify $10 going into one dinner’s ingredients.
@@doubtful_seer But if it's a holiday, where you want the whole family to feel festive, then the $10 he spent would be enough for 10 people, and you could probably stretch it to $15 for 20 portions. I know that some people meet up with their extended family during at least one holiday of the year, and people in some neighbourhoods or friend circles sometimes gather up in large groups of 10+ people especially because they get to meet other people and have fun and forget about their worries at least once a year, even if they put themselves at risk of contagion for one day of the year.
Not only that, but those who have less money can contribute more with their time, or with other things they already have. For example, some things are expensive in small packages, but a big bag/bottle is much cheaper per portion, so people would offer those and subtract the amount of the portion which would need to be bought otherwise.
For example, some shapes of pasta are more expensive, so someone could make those at home for much cheaper and subtract that from the total. Some people might not even need to pool money themselves into the meal-fund, by providing such things. And those who can afford to pay would often rather have fresher or tastier home-made things instead of the store-bought ones, and with less money pooled they would get a better meal, sometimes no money would need to be pooled.
One such example is chips/crisps, another is green pasta or tasty pasta (some mix fruit juice or mashed/blended frozen fruits in the pasta), and another is some sauces.
The fact that ben made his own cheese and still had to wait for Barry to catch up makes me want to give him the win as well
So Barry doesn’t understand time?
I mean I feel like the homemade pasta was more work than the homemade cheese so I don't think that's such a fair comparison on that basis alone.
@@christianstonecipher1547 He used two machines to make the pasta. He didn't do it by hand.
@@MegasXaos regardless of what it is called he still spent a sizable chunk of time purely focused on making the pasta even if he was aided by machines he was still required to focus solely on the pasta for that period of time whereas Ben just boiled store bought pasta sheets.
@@christianstonecipher1547 the point is using machines makes it easy. I'm not taking anything away from the accomplishment. But using machines to make pasta is equally difficult to making cheese from scratch.
“The meat element of my dish is corned beef. So good it’s locked away under key.”
This dad joke by Ben made me laugh louder than it should have. 😂
Haha!
@@SortedFood and then he pulled the trick with the portioning of the lasagna and the wine. 😂
Smart move though.
Every year .. a group of friends of mine.. do a bologna sauce battle. But every body HAVE to use corned beef
Same ere...😂😎
And he opened it without doing...whatever the Hell Barry did to his can of it in the Canned Food pass-it-on.
Every single time I'm way more impressed with what Ben manages to do with his limited budget. Would love to see more of that!
Having said that, Barry did a great job too here.
This was one of the better ones. Too often it's throwing the most expensive things in a pot and hoping it'll beat the budget meal.
Reminds me of Luxury Pie from Black Books (first 40 seconds) th-cam.com/video/ilJto4VBjRc/w-d-xo.html
What I love about this is, from the chefy side, it's fantastic to see Ben be challenged AND to learn tips/tricks to incorporate into this normals' routine as well as seeing a normal go crazy while still finding places where little levels up in your typical routine just take it somewhere new without breaking the bank. Classic Sorted vid!
We're so glad you enjoyed it Lauren, thanks for watching :)
I have always been rooting for Mike when it comes to badges, but Barry 100% deserves a badge for that folding the pasta so he didn't have to cut it technique. Something the other guys could do tho, so I suggest a teaching the teacher badge, since ebbers said he'd never seen it before either
Yeah, same here. To be honest I feel as if Mike has had far less opportunities to get badges compared to the other two
Agree
Honestly it's worth either a "Teaching the Teacher" badge or just a straight up advanced pasta badge. Barry taught us all this trick, and it comes out to being much more than just a basic skill.
Only problem with that method is he needed two people to roll in out, and even with two they still struggled
Agree teaching the teacher badge.
Ebbers: pinches green dough *”yeah.”*
That was the most passive aggressive “yeah” I’ve heard 😂
LOLLLLL
yeah
Given the recent times and the fact a lot of people are struggling with their money it would be a great idea to mix those battles back in the schedule?
Maybe with a twist this time: One normal gets a 'normal' budget and Ben gets a very restrictive one. Maybe even with some of the food featured in the Sidekick app? So people can see and learn how to save a lot of money on their meals without having to compromise too much on quality, taste and nutrition.
Beside all that: I simply love seeing the skill and creativity of Ebbers, it's absolutely stunning to watch. And even save money for a bottle of wine - the most Italian thing he ever could do in this case. So please boys, more of this. Pretty please?
Love this idea!
This would be amazing! I've been going back and watching all of these budget battles to get tips from the chefs.
I would love this. @sortedfood
Wouldn't be a budget battle without Ben bringing in his own herbs
Name a more iconic duo than Ebbers and his love for homegrown herbs and bottles of wine 😂
The fact that Ebbers made sure he would have enough left over for a bottle of wine might be one of the most Italian things he's ever done. Brava!
After he raped a lasagna recipe
Yeah after they both made a shitty lasagna served with veggie(?) who does that honestly with the badget he had he could have made the real traditional lasagna he could have bought the same kind of pasta and with the money from whine and that weird cheese he could have bought the right meat and a bit of butter to make the besciamel sauce and done the lasagna easily..and with the traditional lasagna he could have beaten even barry's
@@musicpoolchannel8602 It's a good thing you're not in the entertainment business.
@@tams805 it's a good thing that u don't know how to cook so you can enjoy watching them cook shit lasagna and be happy
@@musicpoolchannel8602 oh I know how to cook and I say they did quite well especially since they weren’t making a traditional lasagna they were making a version of a lasagna oh and produce is used quite a lot in lasagna recipes
Ben's a Master of making something out of nothing. I once made his All Day Lasagna just to taste it. I wasn't crazy about the bechamel, but the ragu was to die for. You can put it over mash, pasta, or rice. Take a bow Chef.
I really like that Ben uses longer shelf life ingredients, we've become so conditioned that chilled is the norm.
Think the normals need a spending limit to challenge them to get the best value to taste out of premium ingredients.
it is a good thing that they only cared about flavor and price. Ben's dish almost certainly had 3 days worth of sodium per portion, and artifical blahblah, preservative blahlbah out the ying yang. most would consider those negatives in the long run. Alas, that is the diet some people are forced to have.
I'm with you Bec. I think the normal should have a generous budget, but not unlimited (this just makes the series very Tik Tok). Barry loads in so many pretentious ingredients they might be used well enough to win, but is not an effective use of money for anybody outside of Sorted. Guys, let's keep it fun, but at least real world.
Yeah I think maybe £50 total. So it's still a massive amount to spend on a meal but it's not ridiculous. They'd also have to pick that they thought was most important that way to not just have every ingredient be premium.
@@jaxsonmahan950 That sounds great… but I think that’s a different show format, not this one. This format is truly about the chef being restricted while the normal has zero restrictions, which allows the normal to either confirm or bust their preconceived notions about cooking with no restriction. That may be translating to the normals as ‘use as many expensive ingredients as possible’, but that’s not outside the spirit of the game. If the normal thinks it’ll beat the chef and the chefs intuition then it should be allowed. If the normal loses, even with all those amazing ingredients, that teaches something too.
Case in point: they all experienced Barry’s dish being too rich in fat, and that’s because a lot of ‘premium’ ingredients have higher fat contents (and Barry used A LOT of them). The next normal to take on a chef will probably take that into consideration when choosing ingredients, because it hammered in the idea that “the best items aren’t price-based, they’re situational and use-based”. That’s a lesson that you couldn’t have gotten with using just one or two premium ingredients due to a budget constraint. It really needed Barry’s… ‘hedonistic’ approach to ingredient choice to drive that lesson home for him.
Honestly, I get where you’re coming from, but I think that the lessons you’re wanting to learn from this format are not the ones it’s made to teach.
Edit:
Also… content. People expect pretentiousness of Barry, and an audience watches both more and longer when they see what they expect. Sorted IS a TH-cam channel at the end of the day, and they’re subject to the same algorithms that gaming creators and other content creators are battling with on a daily basis.
@@ZippytheHappyChimp no one is forced to eat chemicals, there are cheap cuts of fresh meat that are amazing if treated right, also you can get your proteins from eggs, dairy, pulses, etc. Unless you're broke on the day and you have to make do with your cupboard staples...
This is my fave series. The hacks used are so clever. Maybe next time do a budget Vs budget. Who can make the best dish but cheapest
Yesssss! Maybe have the boys able to work together but Ben has to work alone to come up with the best budget meal.
Maybe budget vs budget with different time allocations which is then judged blind would be interesting to see.
Now that's a great idea!!
This was great! The look on EVERYONE's faces when they ate Barry's Lasagna is what EVERY CHEF AND HOME COOK aspires for when we make food. Love seeing that pause of utter amazement and wonder at that bite of food.
The "wow, that's a bit much" look? I'm honestly not surprised that they thought it was a bit. ... rich. Something that's normally super meaty anyway seems like Barry should have kept it a bit lighter rather than adding marrow, etc.
Didn't seem like a positive reaction. When Barry laid out all his premium cuts of meat it was clearly overkill. I'd say he should lose a badge for that. What a waste of quality ingredients, it's a shame. Just my opinion
@@himynameisjeff completely agree that it didn't seem like a positive reaction. There's nothing wrong with rich food, but something being so rich and heavy that you can almost not even manage a mouthful is really bad. Also agree about the waste. They spend a lot of time preaching about sustainability and then blow all that money on all those ingredients for something that was barely edible due to how overly opulent it was, and all just because it could be done so why not. There really was no need. He could have taken just one of those ingredients and used it to elevate a tried and tested recipe to the next level, which would have been helpful for viewers and impressive as a home cook.
@@mydogeatspuke barely edible? Have you actually listened to what they said? Yes, it was probably incredibly rich, but also delicious. Or in Mike‘s words „absolutely staggering“.
@@hcdhcdhcd41 yeah no I didn't listen to anything they said when I repeated things they said that makes total sense thanks for sharing your thoughts are totally meaningful and definitely matter to me
I almost wish they would add a third person to this with unlimited time and normal budget. They could be allowed to pre prep alot of things like making stock from scratch or putting something in a slow cooker hours before. It would probably not be worth the effort for them to do though.
Thats a pretty great idea
I've also been thinking of someone with unlimited budget but little time vs. small budget and unlimited time
That's what I've wanted for the chefs. Give the normals unlimited time and budget, give the chef limited (normal) time but a more reasonable budget than what we see here. Then judge the two against eachother head to head rather than taking into account handicaps
Ben's math holds up (as always) ...give the man his wine! 🍷🍾
I tell you what guys, the meal packs have come in handy this week! My fav was feta potato skins with smoky bean chilli! I absolutely love a good chilli in autumn!
That's so amazing to hear and that chilli is awesome right? We're so glad you're enjoying Meal Packs.
@@SortedFood it is so good, I’ve not had potato skins in ages either. Every time I rewatch videos and I’ve seen you guys on the side eating the skins I’ve been so jealous so I’m feeling fulfilled! The meal packs have made the biggest difference to the mid week stress after work!
@@ell5830 I've had that too, absolutely lovely!
@@nchapman1988 completely agree, I always look forward to chilli or stew and dumplings in the colder seasons. This recipe just made it 10x better. You got any particular faves from the meal packs?
Ooh wow that sounds amazing. I've been on the fence about the packs app but it sounds like I need to just get it.
If there's a time management skill I certainly hope they make Barry really really work for it because he seems to have a problem with running out of time.
This one!
Actually he didn’t, while Ben finished early Barry was still under the time limit well just by few seconds but still. Only talking about this video, Barry does have a problem with time management
Oh yes, I was craving some lasagna, definitely hoping for some great tips from Ebbers so I can make an awesome one this upcoming week!
His tips are pretty good TBF. We won't give too much away before you fully watch the vid :)
@@SortedFood What Ben just did made everyone in Italy cry.
@@ajalfano No one cares though
“I can’t afford cheese, but I can afford milk, so let’s make cheese instead.” I’ve actually had this mindset a few times! It usually works out rather nicely, especially if I already have the milk on hand
Lucky for him Ricotta cheese is one of the few cheeses that most people can make at home.
It works with a number of things really, homebrewing for instance. It requires a small investment up front, but I can now make 25L of beer for the price of only a couple bottles at the craft beer shop. And as a bonus you get a fun afternoon of brewing and you get to experiment with your own flavours.
It's the same with cheese, there's not even an investment up front for something like ricotta. But with just a couple of pretty cheap bits of equipment you can make all kinds of cheese at home for pennies.
Then there's of course things like picking and preserving, sausage making. A lot of "old-fashioned" crafts. Were definitely paying _a lot_ for convenience these days.
Locally I have a new fresh milk dispensary, pasteurised not homogenised, about 8p more a litre than the supermarket, but the cheese is fantastic, life changer, Although I never saw how quickly you could put a ricotta together
Awesome video. Seeing Barry's ingredients I wonder how much small things affected the taste. Things like the bone marrow may stand out in an easier lasange but may get overpowered with everything else. I would love to see a format in which the food team creates a fusion recipe for the 2 judges. A normal priced dish with the best of both worlds.
That sounds like a great idea!
I'd have to go with Ben as the winner. You summed it up perfectly: Barry only didn't have to mess it up, where Ben had to come up with some creative ideas. If you have great ingredients, they tend to shine on their own. The biggest mistake you can make with great ingredients is to do too much to them. If you just caught a bucket full of crawfish from a little stream, all it takes is some salted butter and you have an excellent meal that's hard to beat even by something like imported Maine Lobster. That's where Barry is at and he did quite well, his pasta looked good and didn't tear (which tends to happen with these rollers) so yes, good work. Of course this is a YT video, so Barry had to go overboard just to make a point, but if you'd give me an unlimited budget for a lasagna, I'd probably make the meat part the best I can get and the rest of the dish would be pretty standard. There's no need for a all cheese sauce - it's too greasy and the chance of it splitting is high. Having excellent meat and letting that single ingredient shine would probably be my go-to.
I'll have to play with Ben's dish. I don't like the crispy bits (or lasagna in general), but the mix of cured meats is intriguing because I can always use new recipes when going camping and bringing mince/ground meat is just not an option when you're headed into death valley. A can of cured meat is a different story.
I need a tally of the number of challenges each normal has attended, if they won the badge or not.
Seeing Mike at the bottom makes me cry!!
but they are all within 1/2 badges each so it’s still very close
@@TheTartanFox that's only because the others have had so many more opportunities than Mike or at least it feels like it
@@astrumforge I agree! It feels, to me at least, that Mike has had FAR less opportunities for badges than the other boys. It also feels like he’s just been in the videos a little less this year in general? Again, that may just be me. I know he got married in the recent past, so I can imagine he’s having a busy personal life period with new changes and such! I do hope, though, that things settle and he’s back in videos as often as before for my own selfish reasons haha! I’ve been watching this channel for 11 years now and he’s always been a favorite 😉
I'd love to see a "home recipe" series featuring the food team's favorite dishes they grew up with, with them on camera maybe even helping or instructing
An idea for a similar battle format that’s a bit more usable by viewers: chef with budget and time for a weeknight dinner and normal with time and budget for the weekend.
Oooh I like this format idea!!
Chef will just choose a packs app recipe.
@@bcaye unfortunately, you are probably right
I'd love to see a Ramen budget battle - the broth is everything, but can it be done on a budget?
And Ben automatically loses if he doesn't use ramen noodles... Because he didn't for the gourmet ramen video.
Absolutely. Trotters, hocks, and neck bones are all dirt cheap. Knowing Ben he would show up with a bag full of frozen bones that he had saved up at home though.
Marmite is a good umami boost.
between the mushroom soup powder from barry, the gravy from ebbers, and the herby eggy pasta mix from barry. I am increasingly of the thought I would like to see the two of them brainstorming hacks
I so enjoy watching watching the normals battle Ben. Can y’all do a BBQ Battle with Jamie and Ben? Like have to use a smoker or barbecue pit and not just barbecue sauce.
I really love the idea of making something that's supposed to have meat in it meatier without having to have so much actual meat, simply by using canned lentils.
"He'd rather get a small portion and get a glass of wine".
Yeah, but he's barely getting a glass. That bottle had to split 6 ways, that's a very small pour.
You should do a challenge similar to this, but with one person have a low budget, unlimited time, where the other person has limited time, unlimited budget.
I love these battles! They inspire me to be more frugal and thoughtful in my food preparation but also highlight new ingredients to try out and places to spend my budget, like marrow and herb pasta.
this was a gorgeous episode! i would love to see Ben battle another chef again sometime though to push him to his limits even more.
I would love to see a quiche budget battle! Give Ben his dream dish!
No matter how bad of a day I'm having, seeing a new SORTEDfood video uploaded just makes my world a bit better 😌
Both were fabulous. The fact that Ben could make a lasagna for under $10 is incredible, and the decadence and flavors of Barry's *chef's kiss. Both winners in my book!
I totally feel Jamie's "I might be done after that one bite!" I came into a big bag of mixed bones and simmered them to death - then used that bone broth to make the best stew ever and the marrow caused the same reaction. A "normal" portion was phenomenal in taste, but incredibly rich and ridiculously filling.
I'm intrigued as to how one "comes into" a big bag of bones? 🧐
@@VamLoveAndKisses not too sure about other places, but they're sold fairly regularly here at markets? (not actual stores, but like a building where everyone can sell their own things) for fairly cheap, like ridiculously cheap and you can make some of the most amazing dishes with it. So I'd guess 'come into' would mean stumble across someone selling them for cheap or giving away if it wasn't sold/near expiry.
@@VamLoveAndKisses *cough* murder *cough*
@@VamLoveAndKisses, possibly an acquaintance butchered a steer but didn't want to bother with the bones.
You folks are the genuine article. You can truly see that you love and care for one another. Unlike so much of "social cooking shows", the bonding and camaraderie is truly authentic. This is far and away what makes your show compelling, fun, and just a great thing to turn on and watch. Keep up the amazing work. And of course, being English/Irish/Norwegian, I absolutely enjoy the "lingo".😀
Finally Barry battling Ben!!! I can't imagine all the pretentious stuff Baz is going to use 😂
well, we all know Barry and Ben are the best of friends.... sing!
@@Annie1962 they live together in their country cottage (with all the pretentious ingredients), they have baths together cause they like to save water. Scrub my back Ben!
I think, as always, Ben has some ingenious hacks like the gravy granules and milk used three ways.
For Barry, I think I would take away the bone marrow and the pasta for use in my next lasagna. When it comes to the many meats and cheeses used, I can't help but wonder how much flavor gets lost due to how rich it all is. Maybe using a really nice sausage and parmesan rather than Iberico pork/bacon etc. and 4 different extravagant cheeses.
Well done, boys!
Barry: (carries the Lasagna tray) “Oh my god, it’s so heavy.”
Sorted Community: “But we were led to believe you had Hench Arms.”
@Raina..... 🕊️ Ql, evsgjem.
.
...When did that happen? =P
These budget battle challenges always make me admire how talented and assured Ebbers is. His planning and shopping is always on point, making sacrifices on preferable ingredients by choosing ingredients which can have multiple uses across the dish and the plethora of skills, knowledge and experience he uses to make a budget dish that compares to the normals dish which costs significantly more which is so impressive
Ah, yes. That weird week in between when the UK changes their time and the US changes their time 😅
Yup! It really did catch some of us off guard today 😆
I know right? 12 midnight for this Aussie when the show pops up
@@Annie1962 oooh noooo 😅 so late.
I was refreshing and wondering if the video was delayed LOL
I wish we'd stop changing our time at all. It's now light by 9am again but it's dark by 4:30 and it'll be 3:30 by Christmas. Farmers can use electric lights now we don't need to change the whole countries schedule!
As someone who hates lasagna (bad summer camp experience), I don't know that I would have been able to pick a winner for this battle. I loved Barry's use of the herbs in his pasta and it was interesting to watch him fold it. I like his used of the slow cooker as well. I loved Ben making his own cheese and using the whey left over in his dish as well so nothing was truly wasted. I also loved his use of swiss chard because I have a garden full of it right now as well, so I enjoy seeing it used in different dishes. This battle was well fought by both sides.
"I don't want to rush you but I am rushing you" concerned expression - nicest way to be a judge.👍
Love how Ebbers showcased the way you can use hearty vegetables to bulk out a meaty dish not just for the budget perspective but also to show how you can eat LESS meat without giving it up entirely! I would love to try this trick sometime (tho maybe with a better quality beef).
i’m hungry and definitely craving lasagna now, thanks boys
I love how supportive y'all are with each other.
I would love to see you guys do one of these battles and then have the two guys come together after and pick the best parts of both the cheap and expensive version and make an everyman version and see how it comes out (a bit like the one thing three ways videos you used to do but more collaborative).
I love this idea! Get another episode out of it and come up with the best of both worlds for an everyday time and cash budget. Show is which hacks are worth replicating and where is it really worthwhile putting in the extra time and money.
Idea: Everyone has to design the cheapest meal possible without telling each other their prices. The lowest price with the best result wins. (No free produce tho lol)
The next time I make lasagna, I'll make my own pasta and I'll definitely copy Barry's technique. That was genius.
The way Chef Ebbers takes the simplest cheapest ingredients and makes them flourish is just astounding! Well done!
I dunno. Seeing what went into it, I can't imagine that lasagne was more than just edible. An "okay if you're hungry" kinda dish.
Basically, if you're on a tight budget, just don't make lasagna. There are loads of delicious dishes from around the world that use cheap ingredients but still end up delicious AND nutritious. Lasagna is just not one of them. Amazing things can be done with rice, beans, lentils, potatoes, cabbage and onions as a base. And anyone on a budget should be growing their own herbs at home. All you need is a sunny window sill, and some extra light in the winter. Fresh herbs add so much. I grew up with first generation immigrant parents who were supporting their own parents and siblings back home as well as raising two kids in the new country, and I never realised how tight money was for a decade or so there. I remember having to wait for toys, and shopping for new clothes being kind of a big deal, and I remember that we never did things like going skiing or even just out to eat or catch a show, but we always ate really well. My mother was an absolute wizard in the kitchen, AND she came from a country which had developed a whole cuisine around inexpensive foods, so the flavours were amazing.
Now she's in her seventies, I'm making an effort to learn to cook the recipes I grew up with, because I crave them sometimes, and the expensive lasagnes I myself make now can't compete with my mom's stuffed peppers or bean soup.
Point is, instead of making a meh lasagne, Ebbers could have made an amazing bean soup, with sausage or thick bacon, and had money left over.
I flinched when Barry threw his dough at Mike the first time. I imagine disaster 😂
Im not sure if it's possible, but I wonder if Ben could have used cream to make butter for the roux then used the buttermilk to make ricotta.
from what i recall from the videos I've watched on making ricotta/mozzarella (kinda related, not too sure). The fat content needs to be really high to have both butter and ricotta (Maybe split the milk/cream in half). I'm not really sure how much more expensive it is to get a half a gallon of heavy cream (In the US, heavy cream is definitely more expensive, and less quantity in comparison to a jug of milk). I love that idea though!
Gravy granules do the same job all on their own. We have some in the 'international foods' aisle where I live and they are fantastic. I'm amazed they never caught on this side of 'the pond'.
I pretty much add them to everything saucy I make. Even Mac & cheese.
As much as I enjoy how inventive Ben is and I like to see the tricks he comes out with, You can definitely make a fully traditional and delicious lasagna for less than £2.50 without the need to go to that length. And I took prices from Sainsbury's, it can be made even cheaper if you want.
Well, of course you can. But for a traditional recipe you can search for hundreds of recipes on the internet. They want to make their videos somehow interesting, unique and entertaining. As they said in the end, these are just two extremes and your cooking at home would be somewhere in the middle.
Watched some of the old videos don’t know how Ben has coped for this long with the 3 musketeers 🤣🤣🤣
Funny thing is that the other day, I made a lasagna that was right in between the two.
Home made pasta (eggs from our chickens), corned beef and eggplant ragu (removed the seeds of eggplant), canned spaghetti sauce, home made fresh cheese (we gave the whey to the goat).
The big difference was that I rinsed the corned beef in order to remove most of the salt because I wanted to season it my way. We ended up making garlic bread on the side.
It was delicious even though it was out of necessity.
We were gifted the can of corned beef, the loaf of bread and the spaghetti sauce and I got inspired. It was my first time making pasta sheets and using my rolling pin. ☺️
Love the normals going against chef!
I would like to see them cooking for children! Seeing Ben making something that a child would like…
well they have Berry.
Also bringing children on a set can be a lot of work just go get the clearings. The UK is very strict when dealing with minors on tv/video and all the sigh off you need to do.
I feel like Ben would do well; he usually considers the judges during battles.
@@sirBrouwer is that the same for TH-cam though? There’s loads of family channels that involve their children so would be interesting to know
@@rebeccas2801 if it's in the UK then yes. For the UK media is media.
A lot of family channels will not feature a work place but a home setting. Not a company floor.
Ben sassily snapping the pasta close like a fan is my favourite part of the video.
I love Ben’s ragu. Hacks like this are great. Barry’s dish looked amazing, and I don’t even care for lasagna.
Amazing episode! I love it when the chef explains the tricks and "cheats" they use cause that's some wonderfull inspiration! And both end products looked awesome!
My birthday is coming up and I would love to see a birthday cake budget challenge!
(Sorry for all the !!! =D)
Jamie when Ben said that he is going to use corned beef:
👁️👄👁️
I love these battles! I always learn something that I want to try myself. I'll be making ricotta soon.
Could you do a SWEDISH SANDWICH CAKE BUDGET BATTLE?
I buy a gallon of milk to make homemade paneer regularly. Paneer is crazy expensive in the store for some reason, when it’s super easy and cheap to make bigger quantities at home.
As a veggie I'm addicted to paneer. I like it firm, cut and fried with spices but my paneer is always too crumbly despite instructions from several different websites and weighting in a press for 24hrs. Do you manage to get firm paneer? Any assistance would be greatly appreciated thank you.
I am just always astonished what experienced chefs can do, even with such little budget
I think the best slice of lasagna is on Jamie’s head. Diggin the haircut Jay
This series is my favorite on the channel. More please!
Barry's pasta looked so good! I'm always more than a bit in awe of Ebbers during challenges like this too!
always love this format. As a normal home chef, we get to just pick & choose what fits our technique skill, budget & market's availability
When Ebbers said, "Time is money, and I can't wait for Barry." made me wonder if he was going to take away Barry's beef badge. I think most of the audience agreed that Jaime should have gotten that bagde.
I think Ebbers was thinking about it.
I kinda want him to.... it doesn't matter if it tastes better if he got an extra half an hour especially since his beef was still not quite there. Jamie cooked his perfectly and on time even if the particular dish wasn't quite as delicious.
Watching him struggle to plate up (which he didn't do in time in this video as well) really upset me. I wish he would pay attention to the clock and receive a setback for this. Its turning into the hob.
@@violetskies14 Now I'm irrationally angry again ._.
@@Eidenhoek u lot just hate on Baz for no reason don't u. Leave him alone he's a king who's just having fun
Just saw Barry and ben on sidemen again! Love seeing some of my favorite channels coming together!
Late to the party on this one - but can I just say I appreciate all the cheats and hacks given by Ben, I know when younger our family got foodbank parcels and often they had that canned beef in them, if I had known back then that you could cook it down into a ragu - that would have been awesome info to have!!
Love all the content you guys put out. But these are my absolute favourite
Both lasagnas looked great, I wish I could taste them
Italian here. Crispy bits are ok. The big question is: how can you possibilly eat salad with lasagna? You'll have to walk 2 hours to digest it after!
Dunno about brits. But Americans don't do any walking to digest. We nap.
Quite impressive !! Now I want lasagna 😂
Could we see a similar challenge with a dessert ?
0:42
Barry: "I had to start...with the meat!"
Jaime: *literally all smiles*
I’ve been waiting for ages, I got confused with daylight savings.
It messed with all our heads - don't worry 😆
I think that whoever puts the ad in at that point in all the Sorted videos deserves a pat on the back. It’s unique on TH-cam in that it’s at a natural break in the proceedings and doesn’t disrupt anything.
The last time I made lasagna (from scratch) it was ~ £40 and managed 12 portions with 7 layers. (£3.30 a portion) I reckon I could have made double the quantity for only like £50 .
The economies of scale are key to cooking on a budget, and you don't need to compromise too much.
The shame for me is my family who I live with are 6 other people on top of myself so if I want to cook a family meal I have to do it on a large scale anyway with no benefit of a price reduction you'd get with making multiple meals from it so I have to either only cook for myself (or I'd look mean) or cook for all of us quite expensively.
@@violetskies14 ha! Know the feeling. You can combine a lot of core componants though, spag bol, lasanage, mousaka, chilli con carni all share the same/similiar ingridients.
But yes... It is *soo* much easier of poeple eat the same ruddy meal! ;)
Love this series so much. I would love to see rather than just 1 meal, do a date night 3 course special, starter, main and dessert. Would be interested to see which ingredients they pull between courses to save money on the budget.
As it turns out, £78 gives you an amazing lasagna and £15 gives you a great lasagna and wine to accompany it.
I’m looking forward to try the one Ben has made. Sorry Baz, £78 for one lasagna is not in the books for me at the moment.
Based purely on the way they looked and knowing nothing else about them, I'd have gone for Barry's lasagne. Knowing the cost of each would make the choice more difficult; I'd want to taste both to compare them.
I think the lesson here iss there's no need to go to one extreme or the other. There are elements of both versions that might suit your taste or pocket, without forcing you to go all the way.
I think a third entry into this would be great! A reasonable-budget version where value, taste, quality are balanced.
Just in time again 😄. Happy Halloween everyone!!
Happy Halloween!
I enjoy these challenges and I have a proposal for another one: How about, one of the "The Normals" gets to make a typical meaty dish and "The Chef" does a vegan alternative to that? I'd love to see that! 😀
I love this idea :)
That would be a GREAT idea!
Oh I'd love that!
"Can it be done? Ebbers, answer that question in one word" - hopefully, Ben, hopefully is the one word you're looking for
Barry: “I’m treating every cut with love and care”
[proceeds to use a metal fish slice on a non stick pan]
I went back in the video and the spatula is plastic. You can tell by the thickness of it and at 1:00 you can see that it's formed.
@@kingderf Ah! Thought it was odd that Ebbers would be that close and that sort of thing slide.
I"ve said it before, the crispy bits are the BEST part of lasagna. For that reason, Ben deserved the win, but Baz also won, in my opinion, for the ingredients usage. The idea to use the pasta like that was genius!
The canned lentils was such a great addition. The green pasta Barry made looked amazing. Not against a brown background though I felt the colour combination was just off.
You guys just keep killing me with using metal utensils in what looks like Teflon-style non-stick pans on high heat. Please tell usthis is some special non-stick that it’s ok to do those things with.
I think those are silicone and just look metal under the studio lights, I have cookware that looks like that and it's fully scratch proof
These are pros with a team of pros, so rest easy.
These are just black pots entirely out of metal.
@@majesticcok Pretty sure he was using a metal FISH spatula. There's also no such things as completely scratch proof pans.
@@f.b.jeffers0n I love Sorted but that's debatable. 😜
love seeing you guys twice in one sunday! i love that you guys were on the sidemen video it made me so much more excited to watch the video!
Glad to see you get some allotment goodies in there Ben.
ALWAYS 😂
Could you do a budget challenge weekly meal prep but for one person? Hard to make meal prepping exciting on a budget!!
Haha! “Resident Italian offended.” Love you guys!
italian from bologna here... I saw this with my girlfriend and we were literally speechless, se asked me to stop the video because she was really upset... 🤣
These are the best series on the channel. Love them. Poppy should do one with her potato expertise and extensive training garuntee she could stretch a dollar
I like how you guys started a count down for Barry when his time was running out like it actually mattered and you pretended to respected the rules.
Love Barry's pasta folding technique. Genius!
I actually don't think these need to be battles! The dishes are always so different and so interesting to watch, it doesn't feel necessary for there to have to be a winner. (And they kind of feel too different to compare.)
Barry's green pasta and fold over technique has inspired me to try making my own pasta to incorporate into my Moms lasagna recipe.
Amazing job. Would love for the normals to have an unlimited budget, but have a time penalty for every 10 quid spent. Just to make them think twice before spending 200 quid without consequences :D
Ooh, I like this idea!
Props to Ebbers, with so many ingredients in a lasagne that's really impressive and the improvised cheese was genius.