You know what I realised in this episode, I love the fact that Jamie is never scared of being wrong. He will try to answer things, he will give things a try, he will change recipes. He won't try to present himself as perfect and all knowing like a lot of of other TH-camrs. Jamie is basically us. The non-chefs/the normals watching. He does what what we would do/or want to do, he asks the questions/gives the answers we would. I was just struck by how much Jamie and his efforts makes the videos he is in.
That's exactly how Mike is as well, and how he's not afraid to ask "stupid" or even redundant questions so that the audience can get a better understanding as a whole. Mike used to be a teacher, and I think he uses those skills a lot in these videos. He knows that people learn (and pay attention,) understand things, and acquire information in different ways & at different rates. The guys always do well with providing discussion about a topic!
You know what would be genuinely quite interesting as a side-by-side taste test: potato varieties. There's all sorts of different varieties with different flavours but we often all just bung a bag of spuds in the trolley, or maybe only consider "waxy" versus "floury" if we're really thinking about it.
Yes - that would be great. Make sure you get a couple of Andean varieties like the pea size dried potatoes, but also compare US varieties with European/British. When a recipe says Yukon Gold I'd love to know a British variety I can get hold of.
I always buy specific potatoes……there was a push here a while back to get variety names on spuds rather than just “usage”. Most places now have variety labels, and when I can I like to get specific varieties for my cooking for the week. My faves are Māori potato’s like urenika(which aren’t generally available but I grab when I can), agria, desiree, or for “just potatoes” Ilam hardy. Love spuds :)
Lots of my friends don’t like boiled potatoes and I don’t mind them at all. I think there’s something to be said for home grown potatoes vs supermarket potatoes. Of course supermarkets and big farmers would select potato type on resistance to pests, yield, etc. While choosing potatoes to farm yourself you can select a type on taste
@zomerkoninkjes I've found that not all potatoes are great boiled. Once I started growing those mini fingerling type potatoes amd mini creamer potato. A light boil in salted water drain and dress woth your favorite butter or olive oil salt and pepper. Yum. But some of the bigger potatoes I grow they just aren't as nice. They are better roasted or steamed. It's a type. I know the varieties are so different in the UK than here but we can grow and get some of the same. The way we describe them too is a bit different. Russet for baking I think are call jacket potatoes. And what I call a good waxy potato are waxy. But what I'd call a good frying potato I might guess is the floury potatoes. There are a few potatoes out there that are kinda a mix of everything. That I've used as baked or fried. German butterball seemed to be an all round use potato for me. But poor producer in my area. Yellow Russian banana fingerling and French fingerling are the 2 that out produce every other potato in my garden. But in the US m9st potatoes ate not labeled with their varieties unless they can get more money for them. Most will say red/yellow/ white or Russet.
Kinda related but William Osman did a video about frying fries in different oil. Except in addition to normal oil he tries a few that you wouldn't actually want to eat like mineral oil. Might hold you off until these guys make a proper video
@@freedomcatwell it is olive oil, you can deepfry in olive oil too BUT one time use only, whereas other oils you can keep reusing which is why its so common for restaurants and fast food places vs home cooking
Regarding the conversation w/ Barry around at 10:04 , I had a discussion with a friend about this a couple years ago. We were talking about how there aren't many good host/hostess gifts for people who don't consume alcohol, and we were talking about how normalizing things like a nice olive oil or vinegar as a substitute gift would be a great idea! Hey, that'd be a good idea for a future idea - non-alcoholic gifts to bring to a party, or give to a boss around Christmas time (I'm sure you'd come up with a better title).
I did get various oils and vinegars (the fun sizes, like Barry wants), and I approve of this. I loved it so much! It lasts much longer, and you get to have delicious fun in the kitchen! I once had an orange flavoured olive oil that was amazing on a salad that had blue cheese bits in.
Great remark! I don't drink alcohol nor gift it - and from this perspective corporate gifts seem really bland :) Recently, slightly inspired by Sorted's dry meat challenge/quiz and just by sheer opportunity, I gifted my friend a few original Hungarian dried sausages - made from deer, boar, horse and pig. And he seemed quite happy about it :)
I'm not sure how much normalizing it would need. Knowing that whatever you give is good quality is better than giving what you're "supposed" to. For me, a person who sees alcohol as a take it or leave it product and money as something that is hard to come by, getting something GOOD without the risk is a fantastic gift. If it happens to be something I can afford regularly, even better. If it's something I can't afford, now I know what to splurge on when I need to. Olive oil, vinegar, bourbon, cured meats, exotic produce, obscure cheese, quality bar chocolate, caviars. I'd rather have any of them over wine, because wine doesn't keep, nor does it tell you when it expires.
you should do honey! a lot of supermarket honey is a blend of different honey from all around europe, but when you have one from passionate bee keepers, you can taste the flowers the bees have visited. There are some where you can taste the lavender of the provence or the pines from the black forrest. also the liquid ones from the supermarket usually are heated up way too much which destroys the aroma as well as enzymes and vitamins.
Please can you guys consider doing a Paprika comparison. Hungarian, Spanish, Sweet, Smokey, Supermarket, Internet Fad, Specialist brands. I get so confused and also which one is best used for their traditional dish. HELP 🤯
I'd love to see a salt taste test Does table salt vs sea salt vs himalayan salt vs Anglesey salt etc make a difference to taste? Disregarding the crystal size. I know flaky salt feels different to grain salt and gives a different experience, but is flavour also effected?
Salt is a deceptive one. It only makes a difference for finishing. Once the salt dissolves, it's all the same. Iodine is an intentional (tasteless) additive because humans need it for thyroid health but don't get enough of it. Table salt is also the only salt of uniform size and shape and is the only one that should be used if it is being measured by volume.
@@adde9506 Agreed, although it depends on if we're including anything except sodium chloride and iodine. In some sea salts, they are deliberately keeping more of the trace elements from the ocean water. I've only tried one brand of "unprocessed" sea salt, and the smell is very different from pure salt (in that it actually smells of something). I guess you would get different aroma profiles from different coastlines? Either way, I'm suspecting that the difference almost always is too subtle to make a difference. Would love to be proven wrong though!
I love how these videos have a tendency of turning into a version of the price is right for Barry. Him finding out what the stuff in his cupboard costs is just 💯
Beer! So many times you guys have cooked with beer but never talked about the wide range of different ales & their different flavour profiles. It'd be great to see an episode exploring this.
One day I'd love to see you guys go into South African olive oils. Oddly, we have insanely good olive oil since we have a climate that lends itself very well to growing both wine and olives in many regions.
Loved this! I'm from Puglia which produces the most amount of oil in Italy and you can totally tell the difference between different qualities and producers. I always aim to bring a bottle of high quality stuff when I get back to London!
what about trying different butters? from things like lurpak to homemade I'm sure there is a big difference you could explore as well as application and dishes
Barry is spot on with the comparison between olive oil and wine in terms of quality/prices.. I work in a wine/liquor store, and honestly, there comes a point where you pay for the branding more than what's inside of it (and a lot of people won't make a difference between a 10$ bottle and a 15 or 20$ one, so no point paying too much for something you won't see the difference.. like champagne vs "regular" sparkling wine, a prosecco or a cava.. you can get great quality sparkling wines without having to pay 2-3-4 times as much just because the word champagne is written on it)
I bought some MSG a few months ago and add it to pretty much everything now. It gets so much hate but it's just a flavour enhancer... and a bloody good one at that.
I am not sure if you have done this before (please let me know if they have!) but please try Laverbread; it's a welsh seaweed dish that can impart meaty tones to a dish as it is very irony in taste. could be used as either a mock-meat enhancer or as a weird uk food.
I went on a cruise last summer that stopped at few Mediterranean countries where olive oil was everywhere. Speaking to some passengers as we waited ti board at one port and they were remarking on how much olive oil was everywhere and how expensive it was “when you can buy it for £1 at home” we said to them that there are various grades and types, much like wine and they laughed at us. Wish I could send them this video!
I feel like they should have been wondering why it was only £1 back home. Did they show the oil some olives and then called it olive oil? I would not trust olive oil at that price!
@@sunnyqueen5685it will be vegetable oil with olive oil added, but they’ll just have seen ‘olive oil’ and not noticed. They seemed very shut down to wanting to learn, so I didn’t try too hard to educate knowing it would be a losing battle. Plus I’d wheeled like 12 miles that day in my wheekchsir, so I didn’t have the physical energy either to reason with them.
Thank you for the great video. Have you considered doing one with pasta made from different "grains"? There are so many different flours that are flavouring pastas differently. It would be very interesting to hear Ebber's take on them and see a normal cook them.
My personal favourite olive oil is Merula from Marquest de Valdueza. It’s from Spain and has a delicate fruity taste. Splendid served with a good balsamic and fresh bread.
Love this format! For me, as I use Sidekick but also shop at certain german owned supermarkets to keep costs down, I'd love to see a series where you replace some cheap ingredients from said supermarkets and use some of your prentencious store cupboard up for a side by side comparison!
Mom was a simple cook and olive oil was uncommon growing up so we never had it, ever. It wasn't until recently, on my own, I've tried evoo and it's delicious. Shocked i enjoy its flavor straight.
As a German, olive oil has always seemed like such a savoury ingredient that the idea of an olive oil cake felt strange to me when I first saw a recipe for it. Having tried it recently, I must say that it works really well!
I went to an olive oil shop in Toulouse and had a sip of an oil from Tuscany that blew my mind. It was perfect in every way and the taste lingered for almost an hour. The problem was it was 65€ for 500ml 🥲. . . I still almost went back and bought it. So sometimes spending money can get you something special you can't get any cheaper it's just what you appreciate in life. Don't think there is a wrong answer.
I'd love to see one of these with different types of soy sauces. There's SUCH a wide range of price points, and I tend to just pick one that's on the low end but not quite bottom of the range store brand stuff.
I would love to see yet another olive oil video, but all from similar price points (relatively low, please!) to see what the differences can between regions and types. (ex. I *think* I prefer Italian to Spanish, but is thinking countries = certain characteristics a myth? Am I just bias due to a purchase or two in the past? I never know what to look for to get the flavor profile I'm after.)
Similar to the olive oil that the apple went through with the olive, you should check out Temecula Olive Oil Co. in California. They do all kinds of olive oils like this, not infused, but actually ground with the olives to extract the oils. Their citrus is amazing, but also there, basil, Mediterranean, herbs, jalapeño, etc. you guys should totally check them out. You can also go on a tour of the olive oil, making facility and olive Groves just outside of Temecula. It’s absolutely absolutely fascinating 1000% recommend.
If you do another one of these I suggest you try to get your hands on some L'oulibo Oliveoils from South France. Their oils are really good and they also have a lot of different bottles in their product line including some single olive variety ones which are really special.
Jamie joked about doing a beer series but I feel like that's a great idea! You could do a beer for dummies type episode talking about the different types, then do deeper dives on how ingredient quality impacts each category of beer differently
I mainly use one Olive oil, the brand is California Olive Ranch, because of a series of news stores years ago that mentioned how many of the cheaper olive oils were second hand blends of what ever the manufacturer could get. And you some of the blend might be oil that had already gone rancid. So the California one I use, is from one producer, less miles traveled and comes in a green glass bottle. Though they do have a aluminum bottle as well.
I got an olive oil from a vineyard which is pressed with citrus like the last one. It’s super neat, but I don’t use it that often because I can’t think of what to put it on. Never thought to go sweet with it!
I love the Nicholas alziari is great. Was turned onto it from a previous employer, zingermans, who imported that to the US. The tin is great for isolating from light but that last little bit is never accessible. I've used a can opener on the bottom to rescue every last drop.
Thanks for the video guys, it was fun to watch Barry and Jamie learn the tasting techniques. I'd consider myself a more adept home cook after 39 years of life on this planet. Majority of the time I'll use a recipe as a guideline and go off the cuff and things turn out great. But I still struggle with knowing where to use what oils. As in what pairs best to cook what veg or meat, so as to complement and not overpower, or what temperature to apply what type of oil. I end up using vegetable oil more often than not, because I'm not confident about the best pairing, or the science behind how smoke point affects cooking. I know my final dishes would be so much better if I could just gain the confidence in choosing the right oil for the job. There are a few mistakes I experienced from others which I know not to make. For example growing up my mom picked up from somewhere that extra virgin olive oil was healthier than regular vegetable oil and thus used it to cook everything. She'd panné eggplant and the oil would always burn, literally leaving a burnt bitter taste in my mouth when it comes to cooking with olive oil. Prior to the switch fried eggplant had been one of my favorite snacks growing up. I'm really on board with cutting out food waste, and tend not to experiment anymore. So a video about proper use of oils would be awesome.
the method of blending them for the third one I would say is closest to the mass produced ones, just probably higher quality olives and different pressing I would say and obviously the flavor profile they are going for is different, but the blending doesn't really seem like an elevated technique
id love to see more on different priced chorizo....ive seemed to find a few at different price ranges and wondered why and what's best. Plus Jamie would love it 😂
I do appreciate the discussion about the distinction of what different brands and different regional cuisines may want in a single type of ingredient. For some it’s about bringing about a unique and powerful experience, and for others it’s about creating a consistent experience you can always rely on for your cooking.
Living in California, there are lots of small olive oil producers. So fun to do olive oil tasting. Definitely different oils for different applications. Personally I love a really grassy olive oil for a dressing.
Unfortunately there is no most quality region, Istria from Croatia Istria has a lot of variety of foods and is so versatile and for some reason is often overlooked Anyhow love your videos 👌
I think you guys should taste test different vinegars side by side! Wormsley, a fantastic relatively small U.K. producer who supply a lot of great restaurants, do a real range of vinegars that are all 100% fruit juice derived, figured it could be fun for the guys to taste varying degrees of price in vinegars or do a try and guess the flavour game that you guys have been doing recently (like the cured meats or baking ingredients ones)
I have vague memories from my teenage years of going with my father and aunt to a 'high end ingredieents' store, where for the olive oil, there were little samples next to baskets of bits of bread, explicitly so you could taste before you bought.
You know, I never really thought about it, but it must be pretty challenging to blend things like olive oil or champagne so they taste the same year after year
This is a great video about the different aspects of olive oil , realiy interesting about the taste notes, i live in an area of italy called the sabina and had collected and had pressed the olives in what is called a cold press as mentioned in the video , in this area the oil is useually realy grean with a strong pepper taste great for brusceta and for finishing things like salads
After having local South African olive oil, I never even considered buying Mediterranean oil again. Maybe it is because of the freshness, but we have estates that have won many international prices. The best!
As someone who lives in a region producer of great arbequina oil and as olive oil lover, I'm of the opinion that the best olive oil you will find is the one produced the closest to where you are at, as it will pair better naturally with the rest of the ingredients. South Africa, Australia, California, Argentina...have really good ones.
I would love to see this format with specialty coffee. I recently had an experience with a coffee that left me just grinning ear-to-ear because it was a flavour I'd never tasted in coffee before.
This was very interesting indeed. As someone who uses olive oil for cooking only I would never think of using it as a finishing oil when there are so many other high quality different types of flavoured oils out there. My favourites come from Ostro Organics from Victoria B.C. on Vancouver Island. They are definitely premium oils but because they are packed with flavour I find you don’t have to dump copious amounts over your food to achieve satisfying results.
Its not so much an ingredient or product used in culinary purposes. But is still in the "food" category: but it would be really interesting to see a comparison video on different quality points of tea: from cheap/standard bagged tea, to higher end bagged tea, cheaper loose leaf, and high end/ premium loose leaf. There is so much that could be discussed into the specifics: flavor wheels, how different varieties (even within main type will produce drasticly different results) And how premium high end teas are not always necessary in certain applications. (Milk teas and kombucha being a bit more forgiving for lower quality, and higher end being to delicate to even add sugar or honey).
The last Olive Oil is an incredible finsiher for a high quality Vanilla Ice Cream desert. For a recent Datenight i cooked for my lovely guest and used the same bottle to Finish a simple Spongecake that i topped with a quenelle of very high Quality Vanilla Ice Cream. It was an absolute smash hit.. she was a bit sceptical at first because shes not used to finish a desert with Olive Oil but the look on her face on the first bite was priceless :)
Really interesting watching this taste testing. Might I suggest you try the same with sesame oil. ‘Kadoya’ pure sesame oil from Japan was one of the best we’ve tried. Thanks again for such entertaining programmes
Would really have liked to see a supermarket brand in here as well. I know if you’re getting olive oil for having raw and not using it for cooking you should get more expensive stuff, but a lot of people may either not have the money to do so, or have the access to some of the cheaper stuff from abroad. A lot of people just go to Tesco and buy a cheap olive oil. I’m not recommending it but would be interesting to see how the cheapest of the cheap compares to these other ones.
Has anyone tried Oleato from Starbucks? It is arabica coffee infused with Italian EVOO. I was skeptical about it at first, but once I tried it in Itay last year I was AMAZED how coffee and olive oil can be mixed together and it tasted soooo smooth.
Never, never, save things for a “Special Occasion!” Life is far too short for that!! I ADORE all of you guys!! So funny but so interesting!! And I absolutely love olive oil! ❤❤
As soon as i saw the color of the last oil i knew it was cold pressed whole greek olive oil from mother Hellas. Greek koroneiki is unique on its own but i can't imagine that oil
You should do a coffee tasting comparison at 4 price ranges next! Coffee beans can certainly be treated with the same level of heritage, attention to processing, and origin as grapes and olives.
Jamie's suggestion of Beer is correct, here in the states I've made some amazing dishes using specialty beers, such as a Cranberry-ginger Shandy brined turkey that I smoked, it had hints of canberry and ginger in the meat and also paired will with the trukey be it hot on a plate with gravy or as a sandwich later. Sadly the company that used to make that beer quit making it, but there are many other flavor combo's out there, such as a Chocolate or Coffee Bach that makes for amazing roast beef when it is used as a braising liquid then reduced into a gravy, or pumpkin beer from Four Peaks Brewery here in AZ that makes amazing fritters, etc...
Absolutely loved seeing my fave food channel being featured again in a Sidemen video, another fave channel of mine. Seeing you guys be your authentic selves was such a delight and extremely wholesome ❤
The episode was lovely and resonated with my experience with olive oil tasting. However, it would've been interesting to compare olive oils from different regions, beginning with the south of the Mediterranean. Olives are heavily affected by their terroirs and it would've been interesting to see how different terroirs affect the final product (I've heard of Tunisian olive oils with tasting notes of jasmine due to the prevalence of jasmine trees next to olive trees in some areas). Also, it would be nice to explore olive oil beyond the boundaries of Europe and move past the notion that the 'best' olive oils are Greek, Italian, or Spanish. Food products from other parts of the world needn't always be 'exotic' or 'unheard of'.
We are fortunate to have our own olive trees. The annual trip to the olive press is one of our favourite days of the year - total cost divided by our output comes to €0.38 per litre Bargain. Value of knowing every inch of its journey- priceless.
I would love to see a video on vinegars. There are so many varieties even before you start adding additional flavorings to it. I recently discovered port vinegar and absolutely love making vinaigrette with it.
Just as with with ramen, the slurping action atomizes what you're consuming so that you can appreciate more of the "flavor" which is smell. Take practice so as not to trigger a cough but it's an age old technique. Allowing it to warm up is also one of the reasons that cold cheese doesn't taste as good as cheese which has been allowed to come up in temperature a bit which frees up the aromatic oils.
I just had a weird idea pop into my head for a video to do. Do a food tasting challenge with Jamie hosting and the others wearing some sort of special glasses which filter what they see so that they see the world the same way as Jamie does. Sure, they could just be blindfolded, but I think it would be much more interesting for them to experience food more like Jamie. There's often some teasing of Jamie for being colour blind, time to turn the tables. It would be very cool for you to taste test different marzipans. It would also be very interesting to do different caramels and talk about the different methods used to produce them, hard, soft, chewy, fudgy, creamy, heavy, light.
I wish an Australian EVO made this line up - they can have very different flavours. I suppose Australian products are probably hard to find in London (another reason the boys should visit!!)
Great video. I'm in Australia (which you should visit) and we do quite a lot of really nice olive oils. I'd love to see a video on different types of oils and their uses or a taste test between chips cooked in different types of oils/fats/tallow as I am a firm believer that chips should be cooked in beef tallow.
I did an olive oil tasting in Seville a couple of years ago and it was paired with chocolate ice-cream! Drizzled over the top! It was incredible, it blew my mind.
The first olive oil is my go to oil since I can buy it at Costco where it is sold in sets of two bottles which makes it cheaper and I really love the flavour
Beer is a fantastic idea. Which kind of beer to cook what. Which kind of beer goes into what dishes in the best way. If Ebbers or Kush can make a beer jam. If they can go well with desserts. Etc.
Honestly, I think starting this Video with what many would consider good quality olive oil and then only upping the price makes the video way less useful than it could be. Highlighting the differences to cheap and medium-priced olive oil would have made a good video amazing. Don't get me wrong it was still very interesting seeing the differences between different really high end oils. I still enjoyed the video a lot!
A local massive grocery store once bought in a pallet of french crisps cooked in olive oil. It was weird at first but soon got addictive. But they never restocked
I remember trying Belazu for the first time in a wine bar in Peckham, it was just with some bread as a plain vessel. I shot up immediately and headed straight to the kitchen to find out what the olive oil was. Needless to say it has since then been one of my favourite olive oils that doesn’t break the bank
That was really bloody interesting. I'm VERY fond of making spice blends with various ground, toasted seeds or nuts, have a decent olive oil you dip good bread into, then press into the spice/nut/seed mixture to snack on with a glass of wine. Looks foo-foo and expensive but it isn't.
You know what I realised in this episode, I love the fact that Jamie is never scared of being wrong. He will try to answer things, he will give things a try, he will change recipes. He won't try to present himself as perfect and all knowing like a lot of of other TH-camrs. Jamie is basically us. The non-chefs/the normals watching. He does what what we would do/or want to do, he asks the questions/gives the answers we would. I was just struck by how much Jamie and his efforts makes the videos he is in.
100% agree
Yes!
That's exactly how Mike is as well, and how he's not afraid to ask "stupid" or even redundant questions so that the audience can get a better understanding as a whole.
Mike used to be a teacher, and I think he uses those skills a lot in these videos. He knows that people learn (and pay attention,) understand things, and acquire information in different ways & at different rates.
The guys always do well with providing discussion about a topic!
Is this a joke? he literally hates being wrong and never admits it 😂 I agree he always gives things a good go tho
JAMIE SHOULD HAVE THE RED APRON CLUB 😂
Sipping olive oil out of a glass is kinda what I imagine Berry doing in front of a fire and then pretends hes not being pretentious about it.
😂
@@SortedFood🤤🤤🤤🤤
Now I have that exact picture in my mind 😂
I wouldn't mind having such an activity with a friend :D
You know what would be genuinely quite interesting as a side-by-side taste test: potato varieties. There's all sorts of different varieties with different flavours but we often all just bung a bag of spuds in the trolley, or maybe only consider "waxy" versus "floury" if we're really thinking about it.
Yes - that would be great. Make sure you get a couple of Andean varieties like the pea size dried potatoes, but also compare US varieties with European/British. When a recipe says Yukon Gold I'd love to know a British variety I can get hold of.
I always buy specific potatoes……there was a push here a while back to get variety names on spuds rather than just “usage”. Most places now have variety labels, and when I can I like to get specific varieties for my cooking for the week. My faves are Māori potato’s like urenika(which aren’t generally available but I grab when I can), agria, desiree, or for “just potatoes” Ilam hardy. Love spuds :)
Yes please!
Lots of my friends don’t like boiled potatoes and I don’t mind them at all. I think there’s something to be said for home grown potatoes vs supermarket potatoes. Of course supermarkets and big farmers would select potato type on resistance to pests, yield, etc. While choosing potatoes to farm yourself you can select a type on taste
@zomerkoninkjes I've found that not all potatoes are great boiled.
Once I started growing those mini fingerling type potatoes amd mini creamer potato. A light boil in salted water drain and dress woth your favorite butter or olive oil salt and pepper. Yum.
But some of the bigger potatoes I grow they just aren't as nice. They are better roasted or steamed.
It's a type.
I know the varieties are so different in the UK than here but we can grow and get some of the same.
The way we describe them too is a bit different.
Russet for baking I think are call jacket potatoes.
And what I call a good waxy potato are waxy.
But what I'd call a good frying potato I might guess is the floury potatoes.
There are a few potatoes out there that are kinda a mix of everything. That I've used as baked or fried.
German butterball seemed to be an all round use potato for me. But poor producer in my area.
Yellow Russian banana fingerling and French fingerling are the 2 that out produce every other potato in my garden.
But in the US m9st potatoes ate not labeled with their varieties unless they can get more money for them.
Most will say red/yellow/ white or Russet.
Speaking of cooking oil, I would love to see an episode dedicated to the different type of oils such as comparing olive oil to rapeseed and sunflower.
I know you can fry in olive oil, but it leaves a different taste.
Great idea - thanks for the suggestion :)
Kinda related but William Osman did a video about frying fries in different oil. Except in addition to normal oil he tries a few that you wouldn't actually want to eat like mineral oil. Might hold you off until these guys make a proper video
And coconut oil, also compared with animal fats. Maybe with a health special guest to weigh (un)health against deliciousness.
@@freedomcatwell it is olive oil, you can deepfry in olive oil too BUT one time use only, whereas other oils you can keep reusing which is why its so common for restaurants and fast food places vs home cooking
Regarding the conversation w/ Barry around at 10:04 , I had a discussion with a friend about this a couple years ago. We were talking about how there aren't many good host/hostess gifts for people who don't consume alcohol, and we were talking about how normalizing things like a nice olive oil or vinegar as a substitute gift would be a great idea! Hey, that'd be a good idea for a future idea - non-alcoholic gifts to bring to a party, or give to a boss around Christmas time (I'm sure you'd come up with a better title).
I did get various oils and vinegars (the fun sizes, like Barry wants), and I approve of this. I loved it so much! It lasts much longer, and you get to have delicious fun in the kitchen! I once had an orange flavoured olive oil that was amazing on a salad that had blue cheese bits in.
Flavored salt? A good cheese?
I don’t drink alcohol and I love this idea very much! I’d be delighted with a bottle of oil or vinegar instead of the standard wine!
Great remark! I don't drink alcohol nor gift it - and from this perspective corporate gifts seem really bland :)
Recently, slightly inspired by Sorted's dry meat challenge/quiz and just by sheer opportunity, I gifted my friend a few original Hungarian dried sausages - made from deer, boar, horse and pig. And he seemed quite happy about it :)
I'm not sure how much normalizing it would need. Knowing that whatever you give is good quality is better than giving what you're "supposed" to. For me, a person who sees alcohol as a take it or leave it product and money as something that is hard to come by, getting something GOOD without the risk is a fantastic gift. If it happens to be something I can afford regularly, even better. If it's something I can't afford, now I know what to splurge on when I need to. Olive oil, vinegar, bourbon, cured meats, exotic produce, obscure cheese, quality bar chocolate, caviars. I'd rather have any of them over wine, because wine doesn't keep, nor does it tell you when it expires.
you should do honey!
a lot of supermarket honey is a blend of different honey from all around europe, but when you have one from passionate bee keepers, you can taste the flowers the bees have visited.
There are some where you can taste the lavender of the provence or the pines from the black forrest. also the liquid ones from the supermarket usually are heated up way too much which destroys the aroma as well as enzymes and vitamins.
I love it when they keep bloopers in! Ben made me chuckle with his retro mess up, lol, and the 50 shades of red. (1:30)
Please can you guys consider doing a Paprika comparison. Hungarian, Spanish, Sweet, Smokey, Supermarket, Internet Fad, Specialist brands. I get so confused and also which one is best used for their traditional dish. HELP 🤯
Hungarian = sweet, Spanish = smoked
I'd love to see a salt taste test
Does table salt vs sea salt vs himalayan salt vs Anglesey salt etc make a difference to taste?
Disregarding the crystal size. I know flaky salt feels different to grain salt and gives a different experience, but is flavour also effected?
I'd love to see that too.
I love to see them try Vulcanic salt as well.
Salt is a deceptive one. It only makes a difference for finishing. Once the salt dissolves, it's all the same. Iodine is an intentional (tasteless) additive because humans need it for thyroid health but don't get enough of it. Table salt is also the only salt of uniform size and shape and is the only one that should be used if it is being measured by volume.
@@adde9506 Agreed, although it depends on if we're including anything except sodium chloride and iodine. In some sea salts, they are deliberately keeping more of the trace elements from the ocean water. I've only tried one brand of "unprocessed" sea salt, and the smell is very different from pure salt (in that it actually smells of something). I guess you would get different aroma profiles from different coastlines? Either way, I'm suspecting that the difference almost always is too subtle to make a difference. Would love to be proven wrong though!
I love how these videos have a tendency of turning into a version of the price is right for Barry.
Him finding out what the stuff in his cupboard costs is just 💯
Barry's Price is Right 🤣
@@SortedFood YESSIR
I suspect that there will be a bottle of 30 quid olive oil in Barry's pantry soon enough.
@@SortedFoodit’s a game made for him. 😂
@@michlkwitzhaha. Guess you’re right!
Beer! So many times you guys have cooked with beer but never talked about the wide range of different ales & their different flavour profiles. It'd be great to see an episode exploring this.
GREAT idea! Thank you!
you know the boys will be so happy with this. "Beer?! Tasting?! Cooking with?! Yes, please!!" lol they would have so much fun
One day I'd love to see you guys go into South African olive oils. Oddly, we have insanely good olive oil since we have a climate that lends itself very well to growing both wine and olives in many regions.
Same with Australian oils :) Don't think I've tried a South African variety!
Loved this! I'm from Puglia which produces the most amount of oil in Italy and you can totally tell the difference between different qualities and producers. I always aim to bring a bottle of high quality stuff when I get back to London!
That’s so interesting! Thanks for sharing 😁
I did an olive oil tasting years ago. Ben’s directions matched my experience. It really is an education.
We bet that was so interesting! Have you found a favourite Olive Oil?
@@SortedFoodGreat 🎉🎉🎉🎉😊😊😊
@@SortedFood just like your video, different oils for different purposes. I have a fondness for Spanish products.
@@SortedFood The Picual is my fave variety so far, Aussies make some really good stuff comparable to the European ones
th-cam.com/video/TKrrCEf2di0/w-d-xo.html
what about trying different butters? from things like lurpak to homemade I'm sure there is a big difference you could explore as well as application and dishes
Barry is spot on with the comparison between olive oil and wine in terms of quality/prices.. I work in a wine/liquor store, and honestly, there comes a point where you pay for the branding more than what's inside of it (and a lot of people won't make a difference between a 10$ bottle and a 15 or 20$ one, so no point paying too much for something you won't see the difference.. like champagne vs "regular" sparkling wine, a prosecco or a cava.. you can get great quality sparkling wines without having to pay 2-3-4 times as much just because the word champagne is written on it)
Could you do a ‘pick the MSG dish’?? Would be good to see!!! 🥰
Msg is so vilified in western cooking, it's be great to see how much of a difference it makes
I bought some MSG a few months ago and add it to pretty much everything now. It gets so much hate but it's just a flavour enhancer... and a bloody good one at that.
Like the ‘do bay leaves do anything?’ episode.
A year ago I didn't think I'd be watching a 20 minute video of olive oils and enjoy it. Thanks guys!
I am not sure if you have done this before (please let me know if they have!) but please try Laverbread; it's a welsh seaweed dish that can impart meaty tones to a dish as it is very irony in taste. could be used as either a mock-meat enhancer or as a weird uk food.
I went on a cruise last summer that stopped at few Mediterranean countries where olive oil was everywhere. Speaking to some passengers as we waited ti board at one port and they were remarking on how much olive oil was everywhere and how expensive it was “when you can buy it for £1 at home” we said to them that there are various grades and types, much like wine and they laughed at us. Wish I could send them this video!
I feel like they should have been wondering why it was only £1 back home. Did they show the oil some olives and then called it olive oil? I would not trust olive oil at that price!
@@sunnyqueen5685it will be vegetable oil with olive oil added, but they’ll just have seen ‘olive oil’ and not noticed. They seemed very shut down to wanting to learn, so I didn’t try too hard to educate knowing it would be a losing battle. Plus I’d wheeled like 12 miles that day in my wheekchsir, so I didn’t have the physical energy either to reason with them.
I would say they were used to pomace oil, which is cheap and made from the bloody stones, and costs a quid
It’s actually really good for frying and making light dressings
must have been premium costco virgin oil 😂
Thank you for the great video. Have you considered doing one with pasta made from different "grains"? There are so many different flours that are flavouring pastas differently. It would be very interesting to hear Ebber's take on them and see a normal cook them.
My personal favourite olive oil is Merula from Marquest de Valdueza. It’s from Spain and has a delicate fruity taste. Splendid served with a good balsamic and fresh bread.
This sounds delicious!
@@SortedFoodvery much so 😊😊😊😊😊
@@danielsantiagourtado3430Ouh! It’s on your shelf too? Any other suggestions I should try?
Love this format! For me, as I use Sidekick but also shop at certain german owned supermarkets to keep costs down, I'd love to see a series where you replace some cheap ingredients from said supermarkets and use some of your prentencious store cupboard up for a side by side comparison!
i'd love to see them the same dish finished with the different oils (or other ingredients) to see how they compare in the same scenario!
Mom was a simple cook and olive oil was uncommon growing up so we never had it, ever. It wasn't until recently, on my own, I've tried evoo and it's delicious. Shocked i enjoy its flavor straight.
As an Italian, I've made and eaten olive oil cakes, but I'd never thought to add a finishing oil. I've got to try that. Thanks!
As a German, olive oil has always seemed like such a savoury ingredient that the idea of an olive oil cake felt strange to me when I first saw a recipe for it. Having tried it recently, I must say that it works really well!
I love this series. It comes to show that expensive stuff isn't always worth it's price.
Definitely!
@@SortedFoodYessir❤❤❤❤
I went to an olive oil shop in Toulouse and had a sip of an oil from Tuscany that blew my mind. It was perfect in every way and the taste lingered for almost an hour. The problem was it was 65€ for 500ml 🥲. . . I still almost went back and bought it.
So sometimes spending money can get you something special you can't get any cheaper it's just what you appreciate in life. Don't think there is a wrong answer.
I'd love to see one of these with different types of soy sauces. There's SUCH a wide range of price points, and I tend to just pick one that's on the low end but not quite bottom of the range store brand stuff.
PLEASE DO A VIDEO ON mum/grandma recipes!!!! My mum makes THE BEST chinese surf and turf abalone pork and chinese soup that needs to be shared
I would love to see yet another olive oil video, but all from similar price points (relatively low, please!) to see what the differences can between regions and types. (ex. I *think* I prefer Italian to Spanish, but is thinking countries = certain characteristics a myth? Am I just bias due to a purchase or two in the past? I never know what to look for to get the flavor profile I'm after.)
Also don't put them in ascending price order whilst not telling Barry. See if his perception is linked to their assumed money value?
😮😮😮
I Live in Australia, love what you do , maybe a comparison of all the wonderful olives . We don’t get many varieties here.
Similar to the olive oil that the apple went through with the olive, you should check out Temecula Olive Oil Co. in California. They do all kinds of olive oils like this, not infused, but actually ground with the olives to extract the oils. Their citrus is amazing, but also there, basil, Mediterranean, herbs, jalapeño, etc. you guys should totally check them out. You can also go on a tour of the olive oil, making facility and olive Groves just outside of Temecula. It’s absolutely absolutely fascinating 1000% recommend.
If you do another one of these I suggest you try to get your hands on some L'oulibo Oliveoils from South France. Their oils are really good and they also have a lot of different bottles in their product line including some single olive variety ones which are really special.
Thanks for the recommendation 😁
Jamie joked about doing a beer series but I feel like that's a great idea! You could do a beer for dummies type episode talking about the different types, then do deeper dives on how ingredient quality impacts each category of beer differently
I mainly use one Olive oil, the brand is California Olive Ranch, because of a series of news stores years ago that mentioned how many of the cheaper olive oils were second hand blends of what ever the manufacturer could get. And you some of the blend might be oil that had already gone rancid. So the California one I use, is from one producer, less miles traveled and comes in a green glass bottle. Though they do have a aluminum bottle as well.
I like this comparative style. It’d be interesting to see you do some more like strawberry jam, peanut butter or (just for Jamie) bacon.
A good episode would be different vinegars and which to use when. When to use white or red wine vinegar for an example.
Loved you guys in the latest Sidemen video. Always enjoy it when y’all collab.
Sake and Coffee beans would be good categories to try.
I got an olive oil from a vineyard which is pressed with citrus like the last one. It’s super neat, but I don’t use it that often because I can’t think of what to put it on. Never thought to go sweet with it!
I love the Nicholas alziari is great. Was turned onto it from a previous employer, zingermans, who imported that to the US.
The tin is great for isolating from light but that last little bit is never accessible. I've used a can opener on the bottom to rescue every last drop.
We went to a Scottish whiskey tasting once. That was fun. I loved the different olive oils. Citrus and pepper are great flavors from olive oils.
Thanks for the video guys, it was fun to watch Barry and Jamie learn the tasting techniques.
I'd consider myself a more adept home cook after 39 years of life on this planet. Majority of the time I'll use a recipe as a guideline and go off the cuff and things turn out great. But I still struggle with knowing where to use what oils. As in what pairs best to cook what veg or meat, so as to complement and not overpower, or what temperature to apply what type of oil. I end up using vegetable oil more often than not, because I'm not confident about the best pairing, or the science behind how smoke point affects cooking. I know my final dishes would be so much better if I could just gain the confidence in choosing the right oil for the job. There are a few mistakes I experienced from others which I know not to make. For example growing up my mom picked up from somewhere that extra virgin olive oil was healthier than regular vegetable oil and thus used it to cook everything. She'd panné eggplant and the oil would always burn, literally leaving a burnt bitter taste in my mouth when it comes to cooking with olive oil. Prior to the switch fried eggplant had been one of my favorite snacks growing up.
I'm really on board with cutting out food waste, and tend not to experiment anymore. So a video about proper use of oils would be awesome.
the method of blending them for the third one I would say is closest to the mass produced ones, just probably higher quality olives and different pressing I would say and obviously the flavor profile they are going for is different, but the blending doesn't really seem like an elevated technique
I’d love you to do potatoes. I get so confused with waxy vs floury and which are worth the flavour.
Would love to see a sake tasting episode, i know they went and did it properly in (i believe) japan but would love to see it in their studio
id love to see more on different priced chorizo....ive seemed to find a few at different price ranges and wondered why and what's best. Plus Jamie would love it 😂
I love this format and the format of the California walnuts episodes while I'm having a coffee in the morning
I do appreciate the discussion about the distinction of what different brands and different regional cuisines may want in a single type of ingredient. For some it’s about bringing about a unique and powerful experience, and for others it’s about creating a consistent experience you can always rely on for your cooking.
Living in California, there are lots of small olive oil producers. So fun to do olive oil tasting. Definitely different oils for different applications. Personally I love a really grassy olive oil for a dressing.
I'd love to see a side by side tasting of vinegar and how each can be used.
Unfortunately there is no most quality region, Istria from Croatia
Istria has a lot of variety of foods and is so versatile and for some reason is often overlooked
Anyhow love your videos 👌
I think you guys should taste test different vinegars side by side! Wormsley, a fantastic relatively small U.K. producer who supply a lot of great restaurants, do a real range of vinegars that are all 100% fruit juice derived, figured it could be fun for the guys to taste varying degrees of price in vinegars or do a try and guess the flavour game that you guys have been doing recently (like the cured meats or baking ingredients ones)
Love these prices comparasions! Very informative 🎉🎉🎉🎉🎉🎉
just want to say good seeing Jamie and Ben in the sidemen video i was laughing at you guys bits so much well done guys!!!!!
Amazing, I would love to try the last one
I have vague memories from my teenage years of going with my father and aunt to a 'high end ingredieents' store, where for the olive oil, there were little samples next to baskets of bits of bread, explicitly so you could taste before you bought.
You know, I never really thought about it, but it must be pretty challenging to blend things like olive oil or champagne so they taste the same year after year
This is a great video about the different aspects of olive oil , realiy interesting about the taste notes, i live in an area of italy called the sabina and had collected and had pressed the olives in what is called a cold press as mentioned in the video , in this area the oil is useually realy grean with a strong pepper taste great for brusceta and for finishing things like salads
Thanks! I've been waiting for this!
Tinned /jarred tuna and anchovies would be a great thing to see.
I know you've looked at them before, but in not a particular episode
After having local South African olive oil, I never even considered buying Mediterranean oil again. Maybe it is because of the freshness, but we have estates that have won many international prices. The best!
As someone who lives in a region producer of great arbequina oil and as olive oil lover, I'm of the opinion that the best olive oil you will find is the one produced the closest to where you are at, as it will pair better naturally with the rest of the ingredients. South Africa, Australia, California, Argentina...have really good ones.
I would love to see this format with specialty coffee. I recently had an experience with a coffee that left me just grinning ear-to-ear because it was a flavour I'd never tasted in coffee before.
This was very interesting indeed. As someone who uses olive oil for cooking only I would never think of using it as a finishing oil when there are so many other high quality different types of flavoured oils out there. My favourites come from Ostro Organics from Victoria B.C. on Vancouver Island. They are definitely premium oils but because they are packed with flavour I find you don’t have to dump copious amounts over your food to achieve satisfying results.
Its not so much an ingredient or product used in culinary purposes. But is still in the "food" category: but it would be really interesting to see a comparison video on different quality points of tea: from cheap/standard bagged tea, to higher end bagged tea, cheaper loose leaf, and high end/ premium loose leaf.
There is so much that could be discussed into the specifics: flavor wheels, how different varieties (even within main type will produce drasticly different results)
And how premium high end teas are not always necessary in certain applications. (Milk teas and kombucha being a bit more forgiving for lower quality, and higher end being to delicate to even add sugar or honey).
The last Olive Oil is an incredible finsiher for a high quality Vanilla Ice Cream desert. For a recent Datenight i cooked for my lovely guest and used the same bottle to Finish a simple Spongecake that i topped with a quenelle of very high Quality Vanilla Ice Cream. It was an absolute smash hit.. she was a bit sceptical at first because shes not used to finish a desert with Olive Oil but the look on her face on the first bite was priceless :)
Really interesting watching this taste testing. Might I suggest you try the same with sesame oil. ‘Kadoya’ pure sesame oil from Japan was one of the best we’ve tried. Thanks again for such entertaining programmes
Excellent video, great comparison of a few varieties of olive oil. Great introduction to those new to the differences in the flavor profiles.
Would really have liked to see a supermarket brand in here as well. I know if you’re getting olive oil for having raw and not using it for cooking you should get more expensive stuff, but a lot of people may either not have the money to do so, or have the access to some of the cheaper stuff from abroad. A lot of people just go to Tesco and buy a cheap olive oil. I’m not recommending it but would be interesting to see how the cheapest of the cheap compares to these other ones.
Great way to start the week 😊
Has anyone tried Oleato from Starbucks? It is arabica coffee infused with Italian EVOO. I was skeptical about it at first, but once I tried it in Itay last year I was AMAZED how coffee and olive oil can be mixed together and it tasted soooo smooth.
No way? We will have to check this out!
Never, never, save things for a “Special Occasion!” Life is far too short for that!! I ADORE all of you guys!! So funny but so interesting!! And I absolutely love olive oil! ❤❤
As soon as i saw the color of the last oil i knew it was cold pressed whole greek olive oil from mother Hellas. Greek koroneiki is unique on its own but i can't imagine that oil
These episodes are consistently delightful and interesting. They are also informative.
You should do a coffee tasting comparison at 4 price ranges next! Coffee beans can certainly be treated with the same level of heritage, attention to processing, and origin as grapes and olives.
Jamie's suggestion of Beer is correct, here in the states I've made some amazing dishes using specialty beers, such as a Cranberry-ginger Shandy brined turkey that I smoked, it had hints of canberry and ginger in the meat and also paired will with the trukey be it hot on a plate with gravy or as a sandwich later. Sadly the company that used to make that beer quit making it, but there are many other flavor combo's out there, such as a Chocolate or Coffee Bach that makes for amazing roast beef when it is used as a braising liquid then reduced into a gravy, or pumpkin beer from Four Peaks Brewery here in AZ that makes amazing fritters, etc...
i love buying my Olive oil at TK Maxx, its always a different oil, at a great price, and i always find something interesting!
Absolutely loved seeing my fave food channel being featured again in a Sidemen video, another fave channel of mine. Seeing you guys be your authentic selves was such a delight and extremely wholesome ❤
Love theses videos. So interesting to listen at the different tasting notes. Also like another comment said I miss Jamie's fridge cam jokes.
The episode was lovely and resonated with my experience with olive oil tasting. However, it would've been interesting to compare olive oils from different regions, beginning with the south of the Mediterranean. Olives are heavily affected by their terroirs and it would've been interesting to see how different terroirs affect the final product (I've heard of Tunisian olive oils with tasting notes of jasmine due to the prevalence of jasmine trees next to olive trees in some areas). Also, it would be nice to explore olive oil beyond the boundaries of Europe and move past the notion that the 'best' olive oils are Greek, Italian, or Spanish. Food products from other parts of the world needn't always be 'exotic' or 'unheard of'.
Any chance we could get some baking recipes with olive oil?😊
We are fortunate to have our own olive trees. The annual trip to the olive press is one of our favourite days of the year - total cost divided by our output comes to €0.38 per litre Bargain. Value of knowing every inch of its journey- priceless.
I would love to see a video on vinegars. There are so many varieties even before you start adding additional flavorings to it. I recently discovered port vinegar and absolutely love making vinaigrette with it.
Loved this. Very interesting
Just as with with ramen, the slurping action atomizes what you're consuming so that you can appreciate more of the "flavor" which is smell. Take practice so as not to trigger a cough but it's an age old technique. Allowing it to warm up is also one of the reasons that cold cheese doesn't taste as good as cheese which has been allowed to come up in temperature a bit which frees up the aromatic oils.
I just had a weird idea pop into my head for a video to do. Do a food tasting challenge with Jamie hosting and the others wearing some sort of special glasses which filter what they see so that they see the world the same way as Jamie does. Sure, they could just be blindfolded, but I think it would be much more interesting for them to experience food more like Jamie. There's often some teasing of Jamie for being colour blind, time to turn the tables.
It would be very cool for you to taste test different marzipans.
It would also be very interesting to do different caramels and talk about the different methods used to produce them, hard, soft, chewy, fudgy, creamy, heavy, light.
I wish an Australian EVO made this line up - they can have very different flavours. I suppose Australian products are probably hard to find in London (another reason the boys should visit!!)
Great video. I'm in Australia (which you should visit) and we do quite a lot of really nice olive oils. I'd love to see a video on different types of oils and their uses or a taste test between chips cooked in different types of oils/fats/tallow as I am a firm believer that chips should be cooked in beef tallow.
I did an olive oil tasting in Seville a couple of years ago and it was paired with chocolate ice-cream! Drizzled over the top! It was incredible, it blew my mind.
….that is wild and I need to try it! I assume you want a strong oil not a light one?
The first olive oil is my go to oil since I can buy it at Costco where it is sold in sets of two bottles which makes it cheaper and I really love the flavour
Absolutely loved this video, love really deep diving into a specific ingredient!
Beer is a fantastic idea. Which kind of beer to cook what. Which kind of beer goes into what dishes in the best way. If Ebbers or Kush can make a beer jam. If they can go well with desserts. Etc.
Honestly, I think starting this Video with what many would consider good quality olive oil and then only upping the price makes the video way less useful than it could be.
Highlighting the differences to cheap and medium-priced olive oil would have made a good video amazing.
Don't get me wrong it was still very interesting seeing the differences between different really high end oils. I still enjoyed the video a lot!
A local massive grocery store once bought in a pallet of french crisps cooked in olive oil. It was weird at first but soon got addictive. But they never restocked
I have evoo but only use it if the recipe calls for it. Much to learn.
I've been using olive oil instead of less healthy oils in my baking for years. It's a great alternative.
I remember trying Belazu for the first time in a wine bar in Peckham, it was just with some bread as a plain vessel. I shot up immediately and headed straight to the kitchen to find out what the olive oil was. Needless to say it has since then been one of my favourite olive oils that doesn’t break the bank
Barry finally found a sipping olive oil! I'm so happy for him.
Number 4 is precisely what should be used in an olive oil ice cream. It sounds delicious.
That was really bloody interesting. I'm VERY fond of making spice blends with various ground, toasted seeds or nuts, have a decent olive oil you dip good bread into, then press into the spice/nut/seed mixture to snack on with a glass of wine. Looks foo-foo and expensive but it isn't.