Oooh a pregnancy craving video would be fun! I was super into parmesan crisps and nutella for one. White cheddar popcorn and cinnamon bun for the other
My pregnancy craving were bizarre, I went from being vegetarian (for 18 years) to eating steak, sandwiched between lorne sausage (Scottish, beef, squared sausage), so not so much as a combination - more like just meat, with more meat.
Rich, chocolatey things with parmesan is like, my favorite flavour combo. I'm not nor have ever been pregnant, it's just so delicious. Salty and sweet, that umami parmesan funk cuts the richness of the chocolatey bit (usually a brownie for me), and if you add caramel and an extra heap of parm? Oh mama. Now you've got me craving parm caramel brownies again.
And pemmican, which is bison and berries, was a staple food of indigenous people on the Plains of what is now Canada and the US. Kept many newcomers alive, too, during the fur trade and early colonization of the prairies. I don't know how often they make it now as they can't exactly hunt bison anymore, but it still exists.
“In the community we trust.” I love how confident Barry is that the community will do the right thing. Even though the community also made him make a cloud egg in more then one Pass It On Live. 😂
I was working in a movie theatre and a woman had an odd pregnancy craving request which I ended up making: pickle relish vanilla milkshake. After her movie she came back to say it hit the spot.
@@SortedFoodhe did really well in the challenge this weekend. I was really impressed by it. Even when he went last and pretty much everyone else went 🤢
@@Narvre not to kill the vibe but it's hardly gay. Men in the western world (and people of all cultures to this day) used to be very cavalier about physical contact until after the Victorian period. Sitting on laps, holding hands, etc
@@Lilian040210 you're right the human species has evolved past the need for touch in the intervening years and also current day brown people are in fact below us as a western society
I’ve heard moose tastes fantastic… but here in the states that’s like impossible to get. Super rare raffle to hunt too. Can you just buy moose in Canada
Well ive never seen moose just available to buy but theres probably some certain places its served, for sale or allowed to be hunted at specific times@@aceggkspade958
We have something similar in Sweden, with either moose, venison or lamb where we put blackberry or currant jelly with the dish to balance it out. I agree, it's really good! :)
The blueberry and steak combo reminds me of something that is done in Sweden - any red meat, especially steak, reindeer, meatballs and ham paired with lingonberry sauce
I would say black currant would work great too. It seems like an American thing - the steak and blueberries - and they use blueberries anywhere we in EU would use currants, as they were banned in US till recently.
@@izuizabela6613 I've seen places do barbeque with a blueberry sauce. I don't really eat hooven meats (stomach issues with them) but I had a bite or two and with the slow cooked meat, it's nice. It doesn't 'enhance' the meat or the berries, but it's nice.
Pregnancy cravings: With the first one I ate a lot of fermented cucumbers (Hungarian delicacy, called Kovászos uborka, made in a salty liquid and a slice of bread). Not a combo, but definitely a weird kind of food. With the second I ate salted garlic slices with cocoa drink (cold version of a hot chocolate). The sweetness of the drink took away the punch of the garlic and the salty taste made the cocoa taste even sweeter. Edit: clarification, one bite of garlic, one sip of drink, one bite of garlic and so on...
Lacto-fermented cucumbers (in salt water, without vinegar, so I'm not calling them pickles, although sometimes they get called dill pickles or summer pickles as well, but that might be confusing) are pretty common in many European cuisines (and possibly outside the Europe, too, though I'm not sure here, because they may be a part of Persian torshi, also fermented mixed vegetables, but they do put some vinegar in there as well, afaik), it's nothing specific to Hungary and I'd say nothing weird. On the top of my head I can name German Sauergurken / Dillgurken / Salzgurken and Polish ogórki kiszone (fully fermented) and małosolne (half fermented, less salty and actually tasting pretty raw, it's acquired taste), and I can totally imagine Czechs, Russians, Ukrainians, Belarussians, Bulgarians and more having their own twist / version of those as well. Some may add celeriac leaf, oak leaf, black currant leaf, already mentioned grapevine leaf, some even add bay leaf (for me it's 100% Gewürzgurken / vinegar pickled cucumbers ingredient, but to each their own) or other leaves, to prevent the cucumbers from going mushy and give them more aroma, taste. Salted garlic with cocoa drink sounds weirder, but when you think about a pinch of salt in hot chocolate to make it more chocolate-y, it also makes sense. And originally cocoa was eaten savoury way, not sweet, so why not. Tbh I cannot think of food combo that would be weird, these in the video didn't suprise me, everyone has their own preferences. I know people who like peanut butter sandwiches with slices of banana, with jam / marmelade, but also with pickled cucumbers or mayo and I personally like pb, mayo and pickled cucumbers at once, the mayo makes pb to not be as sticky and cucumber adds nice crunch and vinegary notes. Just now I realize I might as well disprove what I wrote few sentences ago, because I cannot imagine subbing vinegary pickled cucumbers with lacto-fermented cucumbers in this combo, maybe it wouldn't taste bad, the crunch would be there, but I think I'd miss the vinegary component.
@@QuirkyBoy acceto balsamico di traditionale, is some wicked stuff you'd think its vinigar but its more like a concentrated grape syrup ITS HELLA WEIRD pretty expensive though
This channel is what inspired me to pick food and nutrition as a gcse. 3 years later I have finished my course and get my results in 2 weeks. Thanks for the inspiration and funny moments guys! Late Update: I’m now in college with an unconditional offer and passed my exams with all 5s!!
For the grapefruit soy sauce, one of the lessons I learned growing up is that salt in some cases is a better neutralizer for bitter flavors than sugar.
Soy sauce and calamansi (a smaller citrus fruit) is actually a common dipping sauce here in the Philippines. Add some chopped up chili or some chili garlic, and it's perfect. I recommend dimsum, fish, or grilled meats with it.
Years ago in Spain I was served steak with a strawberry sauce. The chef explained that he discovered the combination by accident after spilling his desert sauce over his main course. It was amazing! The recipe was even available on their website for a while. It included fresh strawberries, strawberry jam and cognac which had to be lighted. 11/10 would recommend.
It's so fun to see people experimenting with flavours. The other day, I was in a restaurant and had basil ice cream with crème brûlée for dessert. I still don't understand why it worked so well. I'd love to see more of these!
Do you want to try Vejmrda? It's grated horse radish with apples, seasoned with sugar, salt and cider vinegar. Then boiled a bit in a broth. It's traditional Czech condiment enjoyed with meats and sausages.
On the subject of meat with fruit, a friend of mine runs a restaurant and they recently added a pork chop with a blueberry chipotle sauce with a splash of honey. It is honestly one of the best pork chops I've ever had and it is all thanks to that blueberry punch.
I'd love it if they got more explorative with this format. Take the blueberry and steak concept for a whole video and play around with it. Try blueberry on other meats or replace the blueberry for other berries to find one that works better. Like Jamie's idea of adding the lemon but keep pushing the boundaries. Would be a fun experimental format I feel.
Maybe take the pairing and say they have to reinterpret or improve the concept in a battle? Give them enough time to try things out and then integrate it into a dish.
that sounds great. meat fruit combos i know work include venison-plum, mackerel-rhubarb, pork-apricot, kangaroo-raspberry. I'm sure there are many others. I don't recommend tuna-blackberry
@@Hugin-N-Munin Mackerel-Rhubarb sounds incredible to me. I need to try that. It's not the same profile maybe but Prawn and Mango also goes incredibly well.
The steak and blueberry combo is very similar to what you find in a lot of classic Scandinavian winter dishes, a meaty dish with some preserved berries. Here in Denmark i usually get macerated ribbens with a roast pork or Danish meatballs, frikadeller, but the Swedish meatballs with lingonberry sauce you probably know from Ikea is a good example as well.
The fact Jamie implied that vanilla ice cream on its own is boring just goes to show just what kind of decadence we experience when we consider vanilla "plain".
We're all a product of our time. Sugar was once a luxury, now we have sugar in everything. Vanilla is suffering from being too common (also lots of fake as vanilla flavorings)
And when we consider that vanilla was once the most valuable 'spice' until hand-pollination was figured out. Now everything has vanilla in it, so vanilla is no longer special
@@Hugin-N-Munin real vanilla is still very expensive. it's more that we have found a way to cheat and get the flavour of vanillin replicated in a lab. the real vanilla pods are still about the second or third most expensive spice. more because it is very labour intensive.
Fruit bbq sauces to go along side smoked meats are relatively common here in the states and blueberry is one of the most popular fruits for it. So I was not surprised at all when they said it worked well, nor when Jamie said it needed some acid. BBQ sauce would usually have a decent amount of vinegar so that it's primarily tangy and secondarily sweet and fruity. So what you ended up with here is basically like a half assed, unblended blueberry bbq sauce. The real pairing of beef and blueberries would be a blueberry bbq glazed slow smoked beef rib.
and blueberries is a typical pairing with venison. I think the folks simply didn't prepare it well, the sauce needs to have something sour/tart in it, be it vinegar, lemon, or red wine, use no added sugar, and preferably made as a pan sauce from steak drippings!
Great work guys and team! Mike's face whilst trying some of them is absolutely brilliant! No need whatsoever to ask him what his taste buds thought! 🤣🙂
I would love to see the guys trying onion ice cream. I’ve heard it’s amazing and I’ve been meaning to try making it myself…but it sounds like it has even better potential based on the reception from the wasabi + icecream combination
Not a big surprise, it is very common to pair game meat with berries. However, I've always felt the same thing as the guys. They don't offend each other's taste, but also not necessarily elevate it.
A lot of Indigenous nations in Canada use blueberries with meat. They are also used along with several other berries and dried game meat and game fat to make pemmican. I use balsamic vinegar, blueberries, spices and herbs as a marinade for tough meat. Whether it is domesticated meat or game meat. It works beautiful.
A local BBQ spot in my hometown has a special for Blueberry spare ribs on their weekend menu and they’re PHENOMENAL! Their sauce isn’t exactly blueberry pancake topping but more blueberry barbecue sauce.
Yes….I tried this years ago…..steak sandwich with fried onions with some blueberry vinaigrette poured over prior to adding to sandwich…..delicious…..🙌🏽❤️🇨🇦
Absolutely love your videos. As someone that works as a product developer in a wasabi company the vanilla ice cream was really interesting. My biggest game changer this year was wasabi with watermelon. You really have to try this!
Ooh, that's interesting. As a bloke I have obviously never been pregnant, but I once made an accidental discovery when I'd been making a stir fry with a satay-ey type sauce and I randomly added some bacon and some caraway seeds. I absolutely loved that combination of peanut, caraway and bacon and I had to try that combo in other things for a while after that! Peanut and pepperoni seems like similar vibes to peanut and bacon, so I might have to try your pizza idea now!
In Indonesia, the old remedy for a cough is a mix of 1 tsp sweet soy sauce (kecap manis) with a tiny squeeze of lime. Now Baz thought a mix of grapefruit and soy as salad dressing, IM gonna use that old cough remedy as salad dressing instead!😅
Nooo! Childhood memories!! The more I think about it, the less it makes sense though. My current theory is that the syrup was meant to be honey or licorice syrup, and a grandma thought that kecap manis is both sweet and black, so it had to work the same way? If lime and kecap manis work to fight an illness, sate ayam must be the healthiest food ever. Anyway, it's just weird in a place where ginger, kunyit, and kencur are widely available, instead of giving those to sick kids...we give them kecap manis instead. Like... Why??
I was pregnant & had a similar craving to the pickles & cookies- my sister made these brown-butter rice crispie treats & I wanted a pickle with them… my reaction to the combination was similar to Mike’s in that it didn’t add anything to the experience. In fact, it took away both the pleasures of the rice crispie treats AND the pickle altogether- no crunch, no sweet, no salt… just wet tart. That was one of three ‘crazier’ pregnancy cravings I had- the other two of note were 1. when I had morning sickness the only thing that sounded good that I could keep down was dry rye toast & a coconut cream pie-milkshake. 2. once I started feeling the baby ‘flutter’ I discovered foods I had been allergic to didn’t effect me as much… so I had tomato sauce (for pasta) on Spumoni ice cream. Have fun, boys, I’m always a huge fan! ❤️
Came here to say pretty much the same. Venison and cherry, Lamb and pomegranate, Swedish meatball and lingon berry, prosciutto and melon. Meat with fruit pairs are great.
I saw a food article once, can't remember the original source, that meat was flavored by its diet, so if game animals eat that berry, it would make a perfect pairing.
Back when I was a sous at a wine bar, we used to do a version of chopped in our down time. We would ask the waitstaff for colors and one day they said green and purple. I ended up making a steak with blueberry jalapeño risotto with a red wine blueberry reduction. It was a weird combo but I gave it a shot, and honestly it turned out fantastic and won the kitchen competition. Great blend of savory, sweet, spicy, and acidic.
I imagine that blueberry steak would work similar to cranberry & veal schnitzel but I'm sure the breading on a schnitzel really does help with the situation.
Over here in the western US, we pair game meats and fish with various wild berries a bunch. Venison or bison and huckleberry, salmon and blackberry, caribou and currants, etc. In many places, it's inspired by and/or descended from traditional Native American cuisines. If you guys check out what some Native American chefs, like the Sioux Chef, are doing, you'll see a bunch of really great examples.
My parents taught me to put salt on grapefruit which cancels the bitter and showcases the sweetness. So I'm no surprised about it going with soy sauce. For anyone who wants to try it, just a light sprinkling of salt on a halved and sectioned grapefruit is very nice.
I went to a very fancy restaurant with my family at my last birthday. The dessert was a burnt banana ice cream with parmesean cheese grated on top. Banana ice cream and parm is one of my new favorites. It sounds weird but it works really well. Parmesean adds a nuttiness and saltiness that compliments the fruity sweetness of the ice cream.
It also goes well with caramel or chocolatey things. I can't eat bananas because of a deadly allergy ),: but I can totally get how it would work. The rich sweetness and the salty, nutty, kind of funky parmesan work well, regardless of what the sweet is. It's almost like.. miso caramel in a way. Umami saltiness in something sweet and rich is a classic for a reason.
Pregnancy craving - soft boiled egg with a teaspoon of mustard pickle on the top, and "soldiers" alternating between crispy bacon strip and slices of raw apple (Granny Smith by preference.) Also made a rice pudding made from left over coconut rice and the liquid left from green curry, both bought from a local Thai restaurant, to which was added a bucketload of "fruit medley" i.e. mixture of chopped up dried apricot, pear, apple, peach and prunes with raisins, currants and sultanas. Whole lot mixed together and heated in the microwave.
I once tried baked ham with blueberry sauce, and the result was pretty much like how Baz & Jamie described the steak with blueberry sauce: the flavours worked together, and it was good, but I didn't really feel like the ham was enhanced by the blueberry sauce or vice versa.
They've been making a blueberry steak at Acqua al Due in Florence, Italy since the late 1970s. It was always a favorite in town, and it blew my mind how many people visited and said it was their favorite dish in Florence@@SortedFood
The sweetness of the grapefruit being enhanced by the soy makes sense. Salt neutralises bitterness. For example: a tiny pinch of salt can make a bitter coffee very mellow
For the grapefruit - Salt counter-acts Bitterness. Put salt into Tonic water, and it becomes sweet, that's a thing Heston Blumenthal used to demonstrate. Salt balances Bitter. Sweet balances Heat (think sweet chili sauce) Umami balances Sour (think oil & lemon salad dressing)
I did actually make sushi ice cream one time. It was a Neapolitan style with three different flavors, wasabi, soy sauce and salmon flavored ice creams, garnished with some fresh wasabi and nori sheets. The flavors actually weren’t half bad, but the concept was a journey to create!
This is not a pregnancy craving but in the realm of - my latest obsession is plain Greek yogurt with a drizzle of maple syrup and a hefty sprinkling of tajin. It's amazing!
Many European cuisines combine red meat and fruits. In Scandinavia, lingonberry jam or redcurrant jelly is often served with venison or reindeer meat, as well as with meat balls. In Norway, very sweet and tangy dark brown goat cheese is traditionally added to cream based game sauces and a reindeer stew.
Have they never been to an IKEA for the rubbery meatballs and lingonberry? Berries on savory meat is pretty normal. We do fruit glazes and such in the states all the time.
Actually here in the Philippines (not sure with other south east asian countries) soy sauce + citrus(most commonly calamansi) is a very common dipping sauce specially to grilled fatty meats or seafood.
Hello boys. You mentioned pregnancy cravings, well first of all I had NO idea I was pregnant for the first 7, yes seven months. This was partly because I was, and still am a rather large lady, but also because of health issues. However I should have realised I was pregnant because I became addicted to chicken and mushroom pot noodles, none of the other ones would do. Although there is nothing wrong with that, it was the way I had them. I would cut up a handful of dried apricots and throw them in the pot before adding the boiling water, then leave it to go cold before I would eat it. Now I still love both these foods, but the thought of eating them together makes me feel a little un-well. Mind you it was about 38 years ago. Thank you for all the videos you post, they make me and many, many other people VERY happy. Much love and respect to you and all the team, from Sussex. xxxx
Pickles and cookies, ugh. That has got to take the cake (haha) this time around. Mind blowing combinations you got overall. Although as an Indonesian soy sauce and something citrusy is just what you have as condiments on every dining table 😁
In my competitive swimming days, I'd get super hungry in the middle of the night... sometimes pickles and cookies are the fastest/only things on hand...
I think blueberries work well with particularly game-y meats, like elk/venison, duck, and goose. I've most commonly seen them in sausages (e.g., duck & blueberry)
Like this. The blueberry steak combo instantly reminded me of lingonberry jam that comes with game and its delicious there cause it mollifies the dry taste that comes with a game dish. I can imagine blueberry sauce would do the same, but thta doesn't work on a juicy steak. On the other hand if the steak is overdone (or if you only can stomach very well done steaks) I could imagine that this could help battle the dryness.
Combining meat and fruit was very common through the Middle Ages pretty much up until the Victorian Era. The first medieval dish was Tartlettes, from Lorna Sass' book 'To the King's Taste'. It was an early version of ravioli, and the stuffing included pork and currants.
Love beign part of this community guys!🎉🎉❤🎉🎉❤❤ And Steak and sweet should work very well! I love myself a fruity sauce on it! Jamie will have a field day!🤤🤤🤤🤤🤤🤤🤤
The grapefruit-soy sauce combo pretty much is the same as toyomansi here in the Philippines. Toyomansi is soy sauce and calamansi lime which is mostly used for dipping grilled food and dumplings.
The thing is with yellow grapefruit, they are typically a lot sweeter than ruby grapefruit. I love both of them equally, but I can only find ruby red grapefruit around where I live.
Soy sauce has sugar in it, so ruby grapefruit would actually make a better mix to me, but I'm very used to calamansi soy sauce and soy sauce / vinegar mixes.
I don't know about "in the west" but in Sweden it's very common to pair meats with jams, jellies and other sweet things to get that extra kick. It's why we have lingonberries with our meatballs, though of course those also come with a nice tang.
The pickle cookie sounds delicious to me. 😂 Maybe not a spicy pickle, but salty and sweet are a great pairing. My niece got me to try salt and vinegar chips with a warm whipped honey drizzle. That was amazing and they should try it.
I wonder how pickle cookies would be if the pickles were patted dry with paper towels and then chopped into the dough. Might reduce the weird vinegar-soaked dough problem.
I'm from Florida in the US and we all grew up on grapefruit. Normally locals eat them with salt not sugar. It cuts the bitterness and makes them taste amazing.
@@pothospathic if you want to spice up my combination , sprinkle some chili powder on peanut butter before putting prosciutto on it. the saltiness of prosciutto works great with taste of peanut butter (smooth one, not chunky)
The soy sauce & grapefruit is actually a common combination in PHL but instead of grapefruit, we use calamansi juice. We use it to almost anything from fried food to barbeque. We also do soy sauce, calamansi juice & wasabi together for sushi. I know some of you will be angry with the combo but it works
I think the blueberries work really well with richer meats. Rump is quite lean. Blueberries work super well with fatty cuts of lamb, but also pair nicely with game meats like venison, rabbit or even kangaroo. They help to cut through the slightly gamey flavour and add some acid and sweetness.
Salt on grapefruit brings out the sweetness. Soy is basically liquid salt. As a kid we used to sprinkle salt on grapefruit because sugar was too expensive. So we’re the grapefruit as far as we were concerned so we certainly didn’t splurge on both at the same time.
The way Jamie gave Barry the daggering glare because of the steak and blueberries was borderline murderous ... And Barry of course was oblivious to Jamie's initial subtle annoyance Thank goodness it 'didn't not work' 😂 or Barry would have been in trouble
I would love to see a chef come in after the normals have declared a pairing doesn't work (such as blueberries and steak), and then show them how it could work. Because it can work.
A hotel kitchen i used to work at we served a pepper crusted sirloin topped with a blueberry compote and demiglaze mixed together. It was fantastic but ultimately replaced with a red wine maple syrup reduction (and demi poured over it)
Soy and grapefruit isn't even weird... grapefruit isn't that different from yuzu, which pairs so well with soy sauce it's literally one of the iconic pairings of world cuisine. Edit: Not surprised it tasted like salad dressing. My go-to Asian salad dressing is rice wine vinegar, olive oil, soy sauce, micro-planed fresh ginger, salt, pepper, a dash of sesame oil, and juice and zest of [insert whatever citrus I have in the fridge]. It's delicious! This one wasn't surprising to me at all. I wonder what it'd be like with a tree-ripened local grapefruit? I'll have to try it this winter. They're amazing here! As sweet as an orange!
When I was a child I would hammer jam and marmite sandwiches, you should definitely try that! Also, I have previously put salt on my grapefruit which i gusss is similar to the soy, but less of a salad dressing vibe.
Pregnancy cravings: A friend of mine had pregnancy cravings for Peanut Butter and Pickles. Salty and Sweet. She introduced it to me and I have been eating them ever since. A classic PB combo would be Peanut Butter and Banana. And Peanut Butter and Kiwi works surprisingly well too.
A local place here in northern California does a flank steak in an ancho chili blueberry sauce. And it is incredible. I'd have never thought of the combination, but it works.
Well over ten years ago as a young Sea Cadet doing my 1st class cooks-stewards course we had to produce a 3 course meal. For our starter we made a Wosabi sauce Ice cream and Seasame seed Seared Tuna loin. It was amazing. The wosabi worked so well with the vanilla ice cream.
James Hoffman did a video about putting salt in coffee. This is the same kind of concept as the soy and the grapefruit. Coffee can be bitter, and putting a small to tiny amount of salt in there neutralises the bitterness of the coffee. Soy is salty and grapefruit is mainly bitter, so mixing the two means that the saltiness of the soy neutralises the bitterness of the grapefruit and brings out the citrus flavour of it.
13:50 don't even need to watch til the end of number 4. One of my weird tasty flavour combo snacks from high school was gherkin dip spread on crumbly, buttery crackers, drizzled with chocolate sauce. It was amazing!!
My Pregnancy Cravings: Milk chocolate frosting with cheddar cheese sticks, Peanut butter and pickle sandwich(but not fancy, more like the industrial sized plain type you would get in an American school cafeteria), Salad with very little lettuce, lots of honey ham, cheddar cubes, pickles, bacon, white onion and ranch dressing mixed with white vinegar(2/3 ranch to 1/3 vinegar) topped with crispy french fried onions. Luckily each one of these was paired with a different pregnancy and I wasn't completely killing my gut all at the same time.
Oooh a pregnancy craving video would be fun! I was super into parmesan crisps and nutella for one. White cheddar popcorn and cinnamon bun for the other
Yes this! I was into savory foods in my 2nd trimester and sweets in my 3rd!
My ex had peanutbutter and carrots.... Don't ask
My pregnancy craving were bizarre, I went from being vegetarian (for 18 years) to eating steak, sandwiched between lorne sausage (Scottish, beef, squared sausage), so not so much as a combination - more like just meat, with more meat.
Mike, Baz, and Jamie all have seen first hand what their partners have craved so it would only be fair to make Ebbers try all of them. Just saying
Rich, chocolatey things with parmesan is like, my favorite flavour combo. I'm not nor have ever been pregnant, it's just so delicious. Salty and sweet, that umami parmesan funk cuts the richness of the chocolatey bit (usually a brownie for me), and if you add caramel and an extra heap of parm? Oh mama. Now you've got me craving parm caramel brownies again.
My first instinct on the blueberries was how, in Scandinavia, lingonberry jam is a fairly common pairing with savory food.
In the US a burger with a blueberry BBQ sauce has been around for a while….
Or cranberry with turkey, at least in North America
And pemmican, which is bison and berries, was a staple food of indigenous people on the Plains of what is now Canada and the US. Kept many newcomers alive, too, during the fur trade and early colonization of the prairies. I don't know how often they make it now as they can't exactly hunt bison anymore, but it still exists.
it was like "huh" when he said we're not used to pairing things like meat with a fruit in the western world because it's SO common in europe?!
My first thought of a Western sweetened meat was honey-glazed ribs.
“In the community we trust.”
I love how confident Barry is that the community will do the right thing. Even though the community also made him make a cloud egg in more then one Pass It On Live. 😂
😂 he’s a very trusting soul.
@@SortedFoodhaha. He certainly is.
or made sure they failed the pass it on. This weekend just to see them painted like they where.
He likes to give us the benefit of the doubt. We love him for that...
They did let them off wearing a sexy fireman outfit.
I was working in a movie theatre and a woman had an odd pregnancy craving request which I ended up making: pickle relish vanilla milkshake. After her movie she came back to say it hit the spot.
Mike genuinely responding to the wasabi makes his performances in poker-face challenges even more impressive.
The man did so well, those Wild Weekender ones were the worst we’ve ever done too 😅
@@SortedFoodi hear that🎉🎉🎉🎉
@@SortedFoodhe did really well in the challenge this weekend. I was really impressed by it. Even when he went last and pretty much everyone else went 🤢
Right?
@@SortedFood u just convinced me to buy a ticket!
Barry gently holding Jamie’s hand while waiting to speak was so cute omg
So glad i wasnt the only one that noticed this super cute gay moment
@@Narvre not to kill the vibe but it's hardly gay. Men in the western world (and people of all cultures to this day) used to be very cavalier about physical contact until after the Victorian period. Sitting on laps, holding hands, etc
@@insederec we're not in pre victorian era so how is that relevant lmao
@@Lilian040210 you're right the human species has evolved past the need for touch in the intervening years and also current day brown people are in fact below us as a western society
I love that whenever Mike eats something sour/bitter he turns into a pirate 😂
You're hilariously correct, thanks for pointing that out!
The more surprising how he could hide it with the bitrex or just anything this weekend with the pokerface challenge.
I’m a Canadian and I’ve made Blueberry chutneys to pair with moose/ venison or other wild red meats, it balances the gamey flavour
also Canadian and my word, duck and blueberry is killer. add some paprika? mmmm :)
Blackberry and venison is bomb
I’ve heard moose tastes fantastic… but here in the states that’s like impossible to get. Super rare raffle to hunt too. Can you just buy moose in Canada
Well ive never seen moose just available to buy but theres probably some certain places its served, for sale or allowed to be hunted at specific times@@aceggkspade958
We have something similar in Sweden, with either moose, venison or lamb where we put blackberry or currant jelly with the dish to balance it out. I agree, it's really good! :)
The blueberry and steak combo reminds me of something that is done in Sweden - any red meat, especially steak, reindeer, meatballs and ham paired with lingonberry sauce
I would say black currant would work great too.
It seems like an American thing - the steak and blueberries - and they use blueberries anywhere we in EU would use currants, as they were banned in US till recently.
In denmark, we do red currant, even add a bit in the gravy. So yummy! Black currant jam with pork is also amazing.
@@izuizabela6613 I've seen places do barbeque with a blueberry sauce. I don't really eat hooven meats (stomach issues with them) but I had a bite or two and with the slow cooked meat, it's nice. It doesn't 'enhance' the meat or the berries, but it's nice.
Lingonberrie sauce is also often served with Wiener Schnitzel.
i do a roast pork fillet with an apple and black currant jam, it`s delish!
Pregnancy cravings:
With the first one I ate a lot of fermented cucumbers (Hungarian delicacy, called Kovászos uborka, made in a salty liquid and a slice of bread). Not a combo, but definitely a weird kind of food.
With the second I ate salted garlic slices with cocoa drink (cold version of a hot chocolate). The sweetness of the drink took away the punch of the garlic and the salty taste made the cocoa taste even sweeter.
Edit: clarification, one bite of garlic, one sip of drink, one bite of garlic and so on...
You guys have fermented cucumbers too? That's pretty cool. In Slovakia you also add a grape vine leaf (adds tons of flavour).
Pickles are one of the most widespread foods, I dont know what you two are having a moment over.
Lacto-fermented cucumbers (in salt water, without vinegar, so I'm not calling them pickles, although sometimes they get called dill pickles or summer pickles as well, but that might be confusing) are pretty common in many European cuisines (and possibly outside the Europe, too, though I'm not sure here, because they may be a part of Persian torshi, also fermented mixed vegetables, but they do put some vinegar in there as well, afaik), it's nothing specific to Hungary and I'd say nothing weird.
On the top of my head I can name German Sauergurken / Dillgurken / Salzgurken and Polish ogórki kiszone (fully fermented) and małosolne (half fermented, less salty and actually tasting pretty raw, it's acquired taste), and I can totally imagine Czechs, Russians, Ukrainians, Belarussians, Bulgarians and more having their own twist / version of those as well. Some may add celeriac leaf, oak leaf, black currant leaf, already mentioned grapevine leaf, some even add bay leaf (for me it's 100% Gewürzgurken / vinegar pickled cucumbers ingredient, but to each their own) or other leaves, to prevent the cucumbers from going mushy and give them more aroma, taste.
Salted garlic with cocoa drink sounds weirder, but when you think about a pinch of salt in hot chocolate to make it more chocolate-y, it also makes sense. And originally cocoa was eaten savoury way, not sweet, so why not. Tbh I cannot think of food combo that would be weird, these in the video didn't suprise me, everyone has their own preferences. I know people who like peanut butter sandwiches with slices of banana, with jam / marmelade, but also with pickled cucumbers or mayo and I personally like pb, mayo and pickled cucumbers at once, the mayo makes pb to not be as sticky and cucumber adds nice crunch and vinegary notes. Just now I realize I might as well disprove what I wrote few sentences ago, because I cannot imagine subbing vinegary pickled cucumbers with lacto-fermented cucumbers in this combo, maybe it wouldn't taste bad, the crunch would be there, but I think I'd miss the vinegary component.
There seems to be a common theme of salty with sweet tho
Still waiting on Ben to get punished for not eating that Big Mac.
👀
he is now on the run, as in he said he had a flight to get to tomorrow. (that was on the sunday live stream)
@@SortedFood make him make a big Mac for every member of the crew while dressed as the hamburglar
When did Ben not eat a big Mac? What are y'all talking about
Don't blame him 🌟
Balsamic viniger (like the proper aged stuff) and vanilla icecream is also a good combo!
Vi what?
@@QuirkyBoy acceto balsamico di traditionale, is some wicked stuff you'd think its vinigar but its more like a concentrated grape syrup ITS HELLA WEIRD pretty expensive though
@@lesslighter that's quite the whoosh for you there...
Add raspberry and basil to that.
This channel is what inspired me to pick food and nutrition as a gcse. 3 years later I have finished my course and get my results in 2 weeks. Thanks for the inspiration and funny moments guys!
Late Update: I’m now in college with an unconditional offer and passed my exams with all 5s!!
Commenting here to get an update in 2 weeks on how you went. Good luck!
Oh good luck - I’m sure your do well
They've inspired me many times and almost always make me laugh. Congratulations and good luck!
Update has been posted
👁️👄👁️ wow well done
For the grapefruit soy sauce, one of the lessons I learned growing up is that salt in some cases is a better neutralizer for bitter flavors than sugar.
This is how we do it in the southern US. Salt on grapefruit is great.
Soy sauce and calamansi (a smaller citrus fruit) is actually a common dipping sauce here in the Philippines. Add some chopped up chili or some chili garlic, and it's perfect. I recommend dimsum, fish, or grilled meats with it.
Lingonberries and reindeer go well together. I like that combination.
Years ago in Spain I was served steak with a strawberry sauce. The chef explained that he discovered the combination by accident after spilling his desert sauce over his main course. It was amazing! The recipe was even available on their website for a while. It included fresh strawberries, strawberry jam and cognac which had to be lighted. 11/10 would recommend.
Strawberry goes well with a lot of meat. I can't eat tomatoes so I put strawberries in beef burgers when they're in season. It's really good.
It's so fun to see people experimenting with flavours. The other day, I was in a restaurant and had basil ice cream with crème brûlée for dessert. I still don't understand why it worked so well. I'd love to see more of these!
Basil makes sense to me as an ice cream flavour because it's a fresh herbal flavour akin to mint which is I think quite amenable to sweetness.
Do you want to try Vejmrda? It's grated horse radish with apples, seasoned with sugar, salt and cider vinegar. Then boiled a bit in a broth. It's traditional Czech condiment enjoyed with meats and sausages.
That sounds great.
Ooh, thanks for the suggestion. My family was born in Czech, so I'm always looking for new things to try and share with them.
Sounds interesting, actually.
On the subject of meat with fruit, a friend of mine runs a restaurant and they recently added a pork chop with a blueberry chipotle sauce with a splash of honey. It is honestly one of the best pork chops I've ever had and it is all thanks to that blueberry punch.
I'd love it if they got more explorative with this format. Take the blueberry and steak concept for a whole video and play around with it. Try blueberry on other meats or replace the blueberry for other berries to find one that works better. Like Jamie's idea of adding the lemon but keep pushing the boundaries. Would be a fun experimental format I feel.
Great idea!
Maybe take the pairing and say they have to reinterpret or improve the concept in a battle? Give them enough time to try things out and then integrate it into a dish.
that sounds great. meat fruit combos i know work include venison-plum, mackerel-rhubarb, pork-apricot, kangaroo-raspberry. I'm sure there are many others. I don't recommend tuna-blackberry
@@Hugin-N-Munin Mackerel-Rhubarb sounds incredible to me. I need to try that. It's not the same profile maybe but Prawn and Mango also goes incredibly well.
The handhold at 4:07 warmed my heart 🥹
The steak and blueberry combo is very similar to what you find in a lot of classic Scandinavian winter dishes, a meaty dish with some preserved berries. Here in Denmark i usually get macerated ribbens with a roast pork or Danish meatballs, frikadeller, but the Swedish meatballs with lingonberry sauce you probably know from Ikea is a good example as well.
I don't understand what surprised them about sweet with steak. What's barbeque sauce if not sweet?
K...um wholesome af, the moment Barry is gently holding Jamie’s hand LOL adorable.
The fact Jamie implied that vanilla ice cream on its own is boring just goes to show just what kind of decadence we experience when we consider vanilla "plain".
Good vanilla ice cream is amazing. Classic, perfect.
We're all a product of our time. Sugar was once a luxury, now we have sugar in everything. Vanilla is suffering from being too common (also lots of fake as vanilla flavorings)
they have commented that very line this weekend. both vanilla and salt.
And when we consider that vanilla was once the most valuable 'spice' until hand-pollination was figured out. Now everything has vanilla in it, so vanilla is no longer special
@@Hugin-N-Munin real vanilla is still very expensive. it's more that we have found a way to cheat and get the flavour of vanillin replicated in a lab.
the real vanilla pods are still about the second or third most expensive spice. more because it is very labour intensive.
Fruit bbq sauces to go along side smoked meats are relatively common here in the states and blueberry is one of the most popular fruits for it. So I was not surprised at all when they said it worked well, nor when Jamie said it needed some acid. BBQ sauce would usually have a decent amount of vinegar so that it's primarily tangy and secondarily sweet and fruity. So what you ended up with here is basically like a half assed, unblended blueberry bbq sauce. The real pairing of beef and blueberries would be a blueberry bbq glazed slow smoked beef rib.
Blueberries on steak makes sense to me, since up in Sweden they often pair lingonberry jam with meat dishes
and blueberries is a typical pairing with venison. I think the folks simply didn't prepare it well, the sauce needs to have something sour/tart in it, be it vinegar, lemon, or red wine, use no added sugar, and preferably made as a pan sauce from steak drippings!
Great work guys and team! Mike's face whilst trying some of them is absolutely brilliant! No need whatsoever to ask him what his taste buds thought! 🤣🙂
Wishing I had friends to gently hold hands with while discussing food 🧡 :')
I would love to see the guys trying onion ice cream. I’ve heard it’s amazing and I’ve been meaning to try making it myself…but it sounds like it has even better potential based on the reception from the wasabi + icecream combination
Venison with blueberry is absolutely delicious to me.
Not a big surprise, it is very common to pair game meat with berries. However, I've always felt the same thing as the guys. They don't offend each other's taste, but also not necessarily elevate it.
I've also seen blueberry used on a beef or bison burger.
try black currants or blackberries then - even better!
@@BotloB and I can see that. For me it's absolutely delicious
A lot of Indigenous nations in Canada use blueberries with meat. They are also used along with several other berries and dried game meat and game fat to make pemmican. I use balsamic vinegar, blueberries, spices and herbs as a marinade for tough meat. Whether it is domesticated meat or game meat. It works beautiful.
Mike has now added a new line to the Salty hall of fame: “Jamie, can we have a sensible conversation?”
In Australia we often pair Kangaroo steaks with blueberry sauce. Absolutely beautiful pairing
I second that… go Oz!
My family has a recipe they always use for teriyaki that has soy and grapefruit juice, with some ginger and hoisin sauce. It’s great!
A local BBQ spot in my hometown has a special for Blueberry spare ribs on their weekend menu and they’re PHENOMENAL! Their sauce isn’t exactly blueberry pancake topping but more blueberry barbecue sauce.
Yes….I tried this years ago…..steak sandwich with fried onions with some blueberry vinaigrette poured over prior to adding to sandwich…..delicious…..🙌🏽❤️🇨🇦
This sounds epic 🔥
Absolutely love your videos. As someone that works as a product developer in a wasabi company the vanilla ice cream was really interesting. My biggest game changer this year was wasabi with watermelon. You really have to try this!
Wasabi ice cream is a thing in Japan you can buy around wasabi producing regions
It's really common in Philippines to use Calamansi Limes with soy sauce to drip over rice or raw tomatoes, definitely one of my favs.
My number one pregnancy craving was peanut butter on pepperoni pizza. 🤤 So good!
That actually makes sense to me.
But I am also pregnant at the moment so... XD
@@oxsome it's really satisfying!
Ooh, that's interesting. As a bloke I have obviously never been pregnant, but I once made an accidental discovery when I'd been making a stir fry with a satay-ey type sauce and I randomly added some bacon and some caraway seeds. I absolutely loved that combination of peanut, caraway and bacon and I had to try that combo in other things for a while after that!
Peanut and pepperoni seems like similar vibes to peanut and bacon, so I might have to try your pizza idea now!
@@zak3744 let me know how it turns out! I particularly liked spicy pepperoni at the time, but I'm not sure it's necessary 😁
In Indonesia, the old remedy for a cough is a mix of 1 tsp sweet soy sauce (kecap manis) with a tiny squeeze of lime. Now Baz thought a mix of grapefruit and soy as salad dressing, IM gonna use that old cough remedy as salad dressing instead!😅
Nooo! Childhood memories!! The more I think about it, the less it makes sense though. My current theory is that the syrup was meant to be honey or licorice syrup, and a grandma thought that kecap manis is both sweet and black, so it had to work the same way?
If lime and kecap manis work to fight an illness, sate ayam must be the healthiest food ever. Anyway, it's just weird in a place where ginger, kunyit, and kencur are widely available, instead of giving those to sick kids...we give them kecap manis instead. Like... Why??
I was pregnant & had a similar craving to the pickles & cookies- my sister made these brown-butter rice crispie treats & I wanted a pickle with them… my reaction to the combination was similar to Mike’s in that it didn’t add anything to the experience. In fact, it took away both the pleasures of the rice crispie treats AND the pickle altogether- no crunch, no sweet, no salt… just wet tart.
That was one of three ‘crazier’ pregnancy cravings I had- the other two of note were
1. when I had morning sickness the only thing that sounded good that I could keep down was dry rye toast & a coconut cream pie-milkshake.
2. once I started feeling the baby ‘flutter’ I discovered foods I had been allergic to didn’t effect me as much… so I had tomato sauce (for pasta) on Spumoni ice cream.
Have fun, boys, I’m always a huge fan! ❤️
Deer with cherry sauce was a good one I had at a restaurant. Granted I do love fruit sauces with savory. Can def work with the right combo
Came here to say pretty much the same. Venison and cherry, Lamb and pomegranate, Swedish meatball and lingon berry, prosciutto and melon. Meat with fruit pairs are great.
When I eat venison frequently I will make a wild Blueberry compote to go with.
I saw a food article once, can't remember the original source, that meat was flavored by its diet, so if game animals eat that berry, it would make a perfect pairing.
Back when I was a sous at a wine bar, we used to do a version of chopped in our down time. We would ask the waitstaff for colors and one day they said green and purple. I ended up making a steak with blueberry jalapeño risotto with a red wine blueberry reduction. It was a weird combo but I gave it a shot, and honestly it turned out fantastic and won the kitchen competition. Great blend of savory, sweet, spicy, and acidic.
I imagine that blueberry steak would work similar to cranberry & veal schnitzel but I'm sure the breading on a schnitzel really does help with the situation.
My brain went to lingonberry sauce with meatballs and mash....
I thought meatballs with lingonberry too. They had the same confused reaction to beef jerky and raspberry jam in a video a few years ago.
Over here in the western US, we pair game meats and fish with various wild berries a bunch. Venison or bison and huckleberry, salmon and blackberry, caribou and currants, etc. In many places, it's inspired by and/or descended from traditional Native American cuisines.
If you guys check out what some Native American chefs, like the Sioux Chef, are doing, you'll see a bunch of really great examples.
I knew the blueberries would work. We pair berries with meat quite a bit in Sweden
Exactly what I thought. Immediately thought of köttbullar and lingon.
My parents taught me to put salt on grapefruit which cancels the bitter and showcases the sweetness. So I'm no surprised about it going with soy sauce. For anyone who wants to try it, just a light sprinkling of salt on a halved and sectioned grapefruit is very nice.
I went to a very fancy restaurant with my family at my last birthday. The dessert was a burnt banana ice cream with parmesean cheese grated on top. Banana ice cream and parm is one of my new favorites. It sounds weird but it works really well. Parmesean adds a nuttiness and saltiness that compliments the fruity sweetness of the ice cream.
It also goes well with caramel or chocolatey things. I can't eat bananas because of a deadly allergy ),: but I can totally get how it would work. The rich sweetness and the salty, nutty, kind of funky parmesan work well, regardless of what the sweet is. It's almost like.. miso caramel in a way. Umami saltiness in something sweet and rich is a classic for a reason.
I often make cheese crisps, parmesan or sharp cheddar, to go with ice cream
Pregnancy craving - soft boiled egg with a teaspoon of mustard pickle on the top, and "soldiers" alternating between crispy bacon strip and slices of raw apple (Granny Smith by preference.) Also made a rice pudding made from left over coconut rice and the liquid left from green curry, both bought from a local Thai restaurant, to which was added a bucketload of "fruit medley" i.e. mixture of chopped up dried apricot, pear, apple, peach and prunes with raisins, currants and sultanas. Whole lot mixed together and heated in the microwave.
I once tried baked ham with blueberry sauce, and the result was pretty much like how Baz & Jamie described the steak with blueberry sauce: the flavours worked together, and it was good, but I didn't really feel like the ham was enhanced by the blueberry sauce or vice versa.
It’s definitely not for everyone huh?
I had ham with grape jelly very good!!
They've been making a blueberry steak at Acqua al Due in Florence, Italy since the late 1970s. It was always a favorite in town, and it blew my mind how many people visited and said it was their favorite dish in Florence@@SortedFood
The sweetness of the grapefruit being enhanced by the soy makes sense. Salt neutralises bitterness. For example: a tiny pinch of salt can make a bitter coffee very mellow
We use to make a blueberry jus to serve with pidgeon and venison for christmas menu, id imagine itd work roughly the same.
Ooooh nice 👌
For the grapefruit - Salt counter-acts Bitterness. Put salt into Tonic water, and it becomes sweet, that's a thing Heston Blumenthal used to demonstrate.
Salt balances Bitter.
Sweet balances Heat (think sweet chili sauce)
Umami balances Sour (think oil & lemon salad dressing)
strawberry jam and marmite is a godly combo, the sweet and the salty balance so nicely imo.
Marmite should be made illegal and serving it a war crime
I did actually make sushi ice cream one time. It was a Neapolitan style with three different flavors, wasabi, soy sauce and salmon flavored ice creams, garnished with some fresh wasabi and nori sheets. The flavors actually weren’t half bad, but the concept was a journey to create!
This is not a pregnancy craving but in the realm of - my latest obsession is plain Greek yogurt with a drizzle of maple syrup and a hefty sprinkling of tajin. It's amazing!
Many European cuisines combine red meat and fruits. In Scandinavia, lingonberry jam or redcurrant jelly is often served with venison or reindeer meat, as well as with meat balls. In Norway, very sweet and tangy dark brown goat cheese is traditionally added to cream based game sauces and a reindeer stew.
I giggled way too long at Mike getting the cookie & saying 'Oh, it's so wet!' 😆🤣
Have they never been to an IKEA for the rubbery meatballs and lingonberry? Berries on savory meat is pretty normal. We do fruit glazes and such in the states all the time.
Actually here in the Philippines (not sure with other south east asian countries) soy sauce + citrus(most commonly calamansi) is a very common dipping sauce specially to grilled fatty meats or seafood.
Hello boys. You mentioned pregnancy cravings, well first of all I had NO idea I was pregnant for the first 7, yes seven months. This was partly because I was, and still am a rather large lady, but also because of health issues. However I should have realised I was pregnant because I became addicted to chicken and mushroom pot noodles, none of the other ones would do. Although there is nothing wrong with that, it was the way I had them. I would cut up a handful of dried apricots and throw them in the pot before adding the boiling water, then leave it to go cold before I would eat it. Now I still love both these foods, but the thought of eating them together makes me feel a little un-well. Mind you it was about 38 years ago.
Thank you for all the videos you post, they make me and many, many other people VERY happy.
Much love and respect to you and all the team, from Sussex. xxxx
Still never fail to make me experiment in cooking and laughing at the same time😂❤
Love from Philippines!
Hi from the UK 🙋♂️
Pickles and cookies, ugh. That has got to take the cake (haha) this time around.
Mind blowing combinations you got overall. Although as an Indonesian soy sauce and something citrusy is just what you have as condiments on every dining table 😁
In my competitive swimming days, I'd get super hungry in the middle of the night... sometimes pickles and cookies are the fastest/only things on hand...
@@yangzhang5870 I mean, I can imagine that but at the same time, though?
I think blueberries work well with particularly game-y meats, like elk/venison, duck, and goose. I've most commonly seen them in sausages (e.g., duck & blueberry)
But a prime rib and blueberry compote... spectacular! And pink grapefruit is also delightful.
Like this. The blueberry steak combo instantly reminded me of lingonberry jam that comes with game and its delicious there cause it mollifies the dry taste that comes with a game dish.
I can imagine blueberry sauce would do the same, but thta doesn't work on a juicy steak. On the other hand if the steak is overdone (or if you only can stomach very well done steaks) I could imagine that this could help battle the dryness.
That or you could blend the blueberries through a burger.
I really like lingonberry with Schnitzel.
Combining meat and fruit was very common through the Middle Ages pretty much up until the Victorian Era. The first medieval dish was Tartlettes, from Lorna Sass' book 'To the King's Taste'. It was an early version of ravioli, and the stuffing included pork and currants.
Love beign part of this community guys!🎉🎉❤🎉🎉❤❤
And Steak and sweet should work very well! I love myself a fruity sauce on it! Jamie will have a field day!🤤🤤🤤🤤🤤🤤🤤
Thanks for being part of the community too 🫶
@@SortedFoodYou guys are the Best!❤❤❤❤❤
The grapefruit-soy sauce combo pretty much is the same as toyomansi here in the Philippines. Toyomansi is soy sauce and calamansi lime which is mostly used for dipping grilled food and dumplings.
The thing is with yellow grapefruit, they are typically a lot sweeter than ruby grapefruit. I love both of them equally, but I can only find ruby red grapefruit around where I live.
Soy sauce has sugar in it, so ruby grapefruit would actually make a better mix to me, but I'm very used to calamansi soy sauce and soy sauce / vinegar mixes.
@@MuriKakari I've never had the Calamansi brand myself. But I have had Kikoman's with rice vinegar before, not a bad mix.
Not a brand, calamansi's a citrus fruit@@ShadowsDragoon
I don't know about "in the west" but in Sweden it's very common to pair meats with jams, jellies and other sweet things to get that extra kick. It's why we have lingonberries with our meatballs, though of course those also come with a nice tang.
The pickle cookie sounds delicious to me. 😂 Maybe not a spicy pickle, but salty and sweet are a great pairing. My niece got me to try salt and vinegar chips with a warm whipped honey drizzle. That was amazing and they should try it.
I wonder how pickle cookies would be if the pickles were patted dry with paper towels and then chopped into the dough. Might reduce the weird vinegar-soaked dough problem.
I'm from Florida in the US and we all grew up on grapefruit. Normally locals eat them with salt not sugar. It cuts the bitterness and makes them taste amazing.
i'm not sure if it would be called bizarre flavour combination, but i love peanut butter and prosciutto combo on the bread
Dang that sounds good. My favorite sandwich is honey peanut butter and country ham, so same basic pig and peanuts concept. It's so nice.
@@pothospathic if you want to spice up my combination , sprinkle some chili powder on peanut butter before putting prosciutto on it. the saltiness of prosciutto works great with taste of peanut butter (smooth one, not chunky)
The soy sauce & grapefruit is actually a common combination in PHL but instead of grapefruit, we use calamansi juice. We use it to almost anything from fried food to barbeque. We also do soy sauce, calamansi juice & wasabi together for sushi. I know some of you will be angry with the combo but it works
Need to try wasabi and pistachio icecream now.
Blueberry coulis with steak with herbed mash potato is AMAZING
I'm not sure about the pickles and cookie thing, sounds weird, however pickles and peanutbutter on a sandwich are great😂
I think the blueberries work really well with richer meats. Rump is quite lean.
Blueberries work super well with fatty cuts of lamb, but also pair nicely with game meats like venison, rabbit or even kangaroo. They help to cut through the slightly gamey flavour and add some acid and sweetness.
Would DEFINITELY love to see a pregnancy craving video… then get the worst combinations and put them in a poker face challenge!
Salt on grapefruit brings out the sweetness. Soy is basically liquid salt.
As a kid we used to sprinkle salt on grapefruit because sugar was too expensive. So we’re the grapefruit as far as we were concerned so we certainly didn’t splurge on both at the same time.
I love that they try such random and funny things 😂
In the US south, we will mix fruit like blueberries or raspberries with barbecue sauces - usually with a good kick of heat. So good.
The way Jamie gave Barry the daggering glare because of the steak and blueberries was borderline murderous
...
And Barry of course was oblivious to Jamie's initial subtle annoyance
Thank goodness it 'didn't not work' 😂 or Barry would have been in trouble
I make a Lemon, soy sauce, garlic dressing for my salads when I want something light. It’s one of my favorites.
I would love to see a chef come in after the normals have declared a pairing doesn't work (such as blueberries and steak), and then show them how it could work. Because it can work.
A hotel kitchen i used to work at we served a pepper crusted sirloin topped with a blueberry compote and demiglaze mixed together. It was fantastic but ultimately replaced with a red wine maple syrup reduction (and demi poured over it)
Soy and grapefruit isn't even weird... grapefruit isn't that different from yuzu, which pairs so well with soy sauce it's literally one of the iconic pairings of world cuisine.
Edit: Not surprised it tasted like salad dressing. My go-to Asian salad dressing is rice wine vinegar, olive oil, soy sauce, micro-planed fresh ginger, salt, pepper, a dash of sesame oil, and juice and zest of [insert whatever citrus I have in the fridge]. It's delicious! This one wasn't surprising to me at all.
I wonder what it'd be like with a tree-ripened local grapefruit? I'll have to try it this winter. They're amazing here! As sweet as an orange!
When I was a child I would hammer jam and marmite sandwiches, you should definitely try that!
Also, I have previously put salt on my grapefruit which i gusss is similar to the soy, but less of a salad dressing vibe.
Considering there’s Wasabi Gouda, I’m not surprised Wasabi x Ice-Cream is a potential combination.
Dark chocolate with wasabi is a treat.
And wasabi soft ice cream exist in Japan for quite sometimes
@@evanchristianA I've only found wasabi flavored icecream in lidl in finland lol
Pregnancy cravings:
A friend of mine had pregnancy cravings for Peanut Butter and Pickles. Salty and Sweet. She introduced it to me and I have been eating them ever since. A classic PB combo would be Peanut Butter and Banana. And Peanut Butter and Kiwi works surprisingly well too.
Mike is such a good host.
A local place here in northern California does a flank steak in an ancho chili blueberry sauce. And it is incredible. I'd have never thought of the combination, but it works.
I live in the U.S. and my husband hunts. I frequently make venison backstrap with a savory blueberry wine sauce; it's a favorite!
Well over ten years ago as a young Sea Cadet doing my 1st class cooks-stewards course we had to produce a 3 course meal. For our starter we made a Wosabi sauce Ice cream and Seasame seed Seared Tuna loin. It was amazing. The wosabi worked so well with the vanilla ice cream.
James Hoffman did a video about putting salt in coffee. This is the same kind of concept as the soy and the grapefruit. Coffee can be bitter, and putting a small to tiny amount of salt in there neutralises the bitterness of the coffee. Soy is salty and grapefruit is mainly bitter, so mixing the two means that the saltiness of the soy neutralises the bitterness of the grapefruit and brings out the citrus flavour of it.
For the pickle cookie thing... I'd add the pickles to a buttercream to use it as a filling
13:50 don't even need to watch til the end of number 4. One of my weird tasty flavour combo snacks from high school was gherkin dip spread on crumbly, buttery crackers, drizzled with chocolate sauce. It was amazing!!
My Pregnancy Cravings: Milk chocolate frosting with cheddar cheese sticks, Peanut butter and pickle sandwich(but not fancy, more like the industrial sized plain type you would get in an American school cafeteria), Salad with very little lettuce, lots of honey ham, cheddar cubes, pickles, bacon, white onion and ranch dressing mixed with white vinegar(2/3 ranch to 1/3 vinegar) topped with crispy french fried onions. Luckily each one of these was paired with a different pregnancy and I wasn't completely killing my gut all at the same time.