Blind Tasting 4 BUDGET vs PREMIUM Ingredients | Are they worth it?
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- It’s Barry VS Mike in today’s Pick the Premium!! Can they tell the difference between a BUDGET Ingredient and a PREMIUM Ingredient in a blind taste test SHOWDOWN?! Watch to find out!
Miso:
Standard- bit.ly/3MFi67V
Premium- bit.ly/43sd0T9
Pistachio:
Standard- bit.ly/42ax0sk
Premium- bit.ly/3MxQpxP
Tahini:
Standard- bit.ly/3MWghEY
Premium- bit.ly/3C167N3
Coffee:
Standard- bit.ly/436w5uz
Premium- bit.ly/3MZhH1x
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I want an April's Fools episode where the both the premium and non-premium dishes are exactly the same without any difference
And just have the cheff agree with what they are saying ' till the end?
@@rodepetnow that's evil
And of course you have to have one that doesn't even have the ingredient in it but he says it is there while the taste testers can agree or disagree.
I think for these folks every day is an April fool's day .. pity these people 😕
@@rodepet or make it a special with 10 ingredients, continuusly disagree with everything and threaten to condemn the looser to something individually devious like for example a cheese tasting for mike
I would love a "pick the bay leaf". Is there any difference? Can they identify the difference? Ebbers vs Normals, please. 😂
YES
Or maybe even with vs without bay leaf? People always claim it’s a useless flavoring. Time to test!
@@sj32527 Ethan chlebowski made a good video about that
I'm gunna be this guy.. -_- but fresh bayleaves make a MASSIVE difference imo.
But I may agree.. the dried ones I'm not sure they really add a lot.
@@CDehning glad I could help ^^
I love how flustered Ben got everytime Barry confidently said the wrong ingredients while identifying the dish, seemed like his internal monologue would be something along the lines of where have I failed in hammering knowledge into your brains since so many years. Sometimes the normal guys seem so evolved with their cooking that it's seems a shame to call them normals anymore and times like this just takes you back to the good old days of their cooking struggles😂... you guys are so fun and adorable nonetheless...
Loved the face palm over the tahini/lamb mixup.
Comparing light soy of any brand to tamari is an apples to oranges comparison.
Seeing the issues with identifying the different cuts of meats I'd love to see a blind tasting of meats as a badge challenge for the normals :)
Masterchef Australia did a challenge where contestants had to identify 1 inch cubes of random foods, blindfolded. It looked super tough.
I'm still living in hope of Jamie and Ebbers doing a blind taste test of recipes where the only difference is the presence or absence of a bay leaf.
Good god let's forget the badges already, they lost all value and just became annoying as soon as opportunities weren't equal.
@@Fairyfink great for April fools next year yes please
@@a.r.1611 when did the opportunities become unequal?
I'd love to see a cross over for pretentious ingredients! Have three levels for pick the premium: budget, pretentious, and premium without pretense.
This is a great idea.
@@SortedFood 👍👍👍👍
This is a very good idea, though I could fear it might get a bit to complicated to see the difference between the pretentious option and the premium without pretense option.
Do not get me wrong, I love the idea, and would very much like to see how they could pull it off.
@Draxn0
I think the premium without pretense options will lean towards quality brands. Which is really good for them to cover alongside a budget option, for those with more or less in their bank.
@@draxn0160 and obviously pretentious items will be over the top. Overly expensive, unnecessarily overdone (e.g. with gold flake or expensive truffle)
Very different from a premium item.
The side by side comparison of Barry and Mike's plates after they've attacked the food is a perfect visual of how they are different 😂
A lot of those Sainsbury’s pastes are actually so different from their authentic counterparts. Would be interesting to do a supermarket vs authentic kinda comparison across the board to see how badly anglicised some of these things get!
Yeah, one look at the “miso” and I was disgusted. That is a total disgrace.
Please post a recipe for those tiramisu cookies/biscuits. Both Baz and Mike's reactions to it made me immediately want one.
14:19 "There you go, what you got there" said in a fatherly tone. Clearly how Ben talks to Tyrone at the dinner table.
Barry really cannot tell his proteins apart. 🐠 🐑 🐷 😂
"Pulled pork!" 😂😂
Yes meat is so flavourful that you can't tell it apart
Meats* Dead animals aren't the only source of protein.
I would like to see a pick the premium cook edition, Ben and Kush with the blindfolds.. whilst the normals describe the dishes
Yes!! Definately a good idea 🫶👍 x
I'd like this too.
Count me in. Love those chefs!!!❤
Barry's reaction to the cookie was equal parts sketchy and hilarious 😂 There are quite a few things I could say which would get moderated 👀
I did make him adorably fabulous for a brief moment ❤😂
And this is why I want to know how to make that cookie sandwich
@@JeffKotz we need to know how to make that cookie.
Seems like a good way to deter a suitor, he'd cream his pants and go for a nap while you clear his house and leave 😂
The pistachio comparison was great - that's exactly the kind of thing where it really counts to save money and the cost difference is really noticable (unlike in rice). I don't think home cooks have any business really buying pistachios like those scicillian ones. Maybe if you were making a pistachio icecream for a special occasion, you'd really notice the difference. In cooking, clearly not.
Great content guys.
I'm kinda mad that that's what they did. Instead of using actual pistachio centered recipe, like baklava
It‘s actually really clever how you are not only promoting but showcasing your fantastic app in those formats. For the noodles I instantly checked the packs app for the recipe and realized that I currently have every ingredient at home, so my problem of being undecided of what to cook for dinner has been solved.
This is what we LOVE to hear! 🙌
It's not. It's just shilling. TH-cam is getting less and less about content and more and more like a modern infomercial channel. It's putting me off TH-cam completely.
@@TUUK2006 That is unfortunately a necessity these days. TH-cam is not as creator friendly as it was in the past. And having a production team is not cheap.
I agree with that! It looked delicious and it was definitely a smooth way to showcase sidekick. 😄
@@TUUK2006 Feel free to go then. I assume you are living in a country where you can choose which content you want to consume on which platform. For your sake though try considering why content changes. Sorted is doing an amazing job of advertising something good they created (and which helps them continue doing what they do) and still deliver quality content. And in this case not only did they advertise something that helps them but also helped their consumers aka me in process. So….win:win.
This instant coffee thing made me think you guys should really have james hoffman on for something, would be great!
Yesss! Hoffman and Ebbers are both excellent teachers!
LMAO! Barry's reaction to the cookie is hilarious! Thanks for a good giggle on a Sunday morning.
Barry needs to show us how to make those cookies.
watching this with my wife (we are both Japanese)....seeing the first 'miso' and we were both like "what the heck is that!?" lol
Even as a German who loves Japanese cuisine (I'm in Japan right now) I was a bit offended. 😂
I couldn't believe my eyes!
Half expected Barry to talk about picking up 'beefy flavors' in the dessert.
😂
I live in New Orleans and last night we met a lovely couple from London. They were charmingly confused when I told them I was making biscuits and gravy for breakfast 😁
😂 brilliant.
@@SortedFood Yep sounds delicious
I would love to see Kush and Ebbers do a guess the premium. Maybe they have to make 2-part guesses with less information. Like what the ingredient even is stacked with which is the premium one.
You guys should test the ideal alternative milks. See which one you all like best, and which you think is closest to dairy milk.
and test in different uses, drank straight, in coffee, with cereal, cooked in different ways, icecream. could even be a series
Worth noting that the reason the cheap instant coffee was perceived as more bitter and “punchy” is likely at least in part because it contained Robusta which is harsher and less common these days. Most speciality coffee these days tends to use just arabica.
I wouldn't call Robusta harsh, it's just an acquired taste. Most good Italian coffee uses robusta in various amounts. In fact you can't really make a good espresso with a pure arabica coffee.
£12 for a bag of nuts!? You know you’ve made it if these are on your shopping list! 😂
They'd be gone in one sitting too!
imo 12£ to treat yourself once or twice a year i see nothing wrong tho if they are common stable in your cabinet i agree
They truly have gone nuts 😆
I've been to the place in Sicily where those premium pistachios come from and had icecream made from them rolled in chopped pistachios. I've never had pistachio icecream that good ever before or after. Worth every cent when you know how they are grown.
@@danielahitstheroad as a treat, on holiday, sure…but as a staple as part of your shopping list? Not a chance! Especially when they couldn’t even tell the difference between them and the cheaper ones
I love this series, for many reasons, but mainly for the enthusiasm and excitement that they bring to each dish. Barry's reaction to the cookie is an extreme example, but they genuinely seem to love the food and appreciate the work that went into making it.
Not a video idea but is there space on your app/web where you could list the ‘pick the premium’ where the less expensive option has won out? It could be a very handy buying guide! Excellent ep as always 😂
Barry’s “Chicken”/Lamb mixup, and the forgetfulness as the first bite of Tahini, is just so very Barry. And I am here for it.
Good Job with the video, and hope you all have a good day and a next week!
How did he even forget what his first bite was? 😆
@@SortedFood thats Barry For ya😅😅😅
@@SortedFood I think it's an ADHD tendency to quickly respond w/o stopping to "reflect" for a moment.... speaking from experience.
My children and I used to play our made-up game of "What Is It?" Where we tried different foods with a scarf covering our eyes and tried to guess what it was. It was my way of getting them to experience different textures, flavors, food they may not normally try (we had specific rules in that if you picked it for someone to taste and guess, you had to also take a bite). When my daughter was 7yo, she did an experiment for her school's Science Fair involving blindfolded tasting vs sight tasting with a variety of soda/pop (Coke, Diet Coke, Sprite, Orange, Grape). Of course, almost all of the children correctly identifies the drinks when they weren't blindfolded. Although, nearly half mixed up Diet Coke and Coke. When blindfolded, it took between 0-2 sips before nearly every response was wrong, and the more rounds a child did the More likely they were to not be able to correct identify any drink. I think the results shocked all of us. Her entry won 1st place in her age group.
As for the lamb/chicken, there would be a distinct texture to the sliced, processed gyro-styled lamb that would be very odd for BBQ'd chicken. Obviously, sight is a requirement for full(and correct?!) taste!
@@SortedFood Cause he's a dumbarse
Is the recipe for those cookies available? I'm totally intrigued by them. The bird's nest I can take it or leave it, but damn those cookies look good.
I second this
I found your channel about a month ago and since then have watched just about every video you’ve made in the last 5 years 😂 Best channel ever.
That’s pretty good going for only a month 😂
Woah in a month?? It’s about the same time for me and I think I’ve done a fourth of that and I try to see at least three when ever I’m watching.
Phew good job!!
It’s been intense. 😂
@@TheoPhysics495 HAHA I guess you can say that again!! Well done 😆
Will you talk about the difference between olive oils from different countries? Olive oil has great health benefits and the flavors are very different.
I think they've done a detailed video on olive oil farming with different notes and what each type is best for. I don't think they were from different countries though, just different types of olive oil
@Twinkle correct. It was from a specific sponsor I believe. I hope they can go in depth about the different hues and flavor notes and then share recipe/use ideas. I love how different they all taste when they are plain, fresh
The difference in Mike and Barry eating the cookie had me laughing 😂😂
I was thinking the same thing 😂
The cookies at the end…Barry had a huge mess and Mike had the piles moved so neatly 😂
Mike should get the "win" for that episode. Barry was so wildly wrong with his tasting notes (meaty & cabbagey, barbequey porky thing, barbeque chicken) that despite Mike also thinking there was bacon in the first dish he was so much closer on his notes. He even potentially picked up on the lemon juice in the miso paste, which Ben side-eyed when Mike said citrus. Also, Mike didn't make Ben slap himself in the forehead that episode, so there's that... lol
Yeah, but then you've got Mike saying the cheap miso gives you all the same characteristics and is worth it right after Ben and Barry were saying how it's rubbish, nothing like real miso, and more expensive than buying the real thing in bigger bulk.
Why? That wasn’t the challenge, identifying the pretentious ingredient was. It is really hard to identify something when blindfolded. Mike is particularly good at it
That tiramasu cookie sounds and looks wonderful.
For sure, I neeeed that recipe!
I love these videos. I started using Miso in my dishes when I was struggling to eat better. I added it to homemade ramen and tried it out in some salmon dishes and found it phenomenal. Ive been itching to try out more of the ideas that sorted has and now I really want to try that pasta dish.
Love this channel! Have some leftover phyllo dough and wasn’t sure what to do with it before it dries out. Just found my new ice cream topping idea!
Barry was totally just being Barry in this video! 🤣
I have only been introduced to this channel about 3 weeks ago through watching the Icing artist channel and your collaboration with her. Since then I tend to get sucked into your channel and watch 2 or 3 videos at a time. I would love to see a collaboration with a cookie artist, or to see any of you guys (chef or normals) decorate a sugar cookie with royal icing. Watching the Normals decorate anything has made me laugh so hard. Keep it up, I love it.
I feel like mike should have a half point for realizing he got the pistachio one wrong after removing the blindfold. Added dimension to the game and less chances of a tie. Awesome video as always. 👍
You guys should do a recommended store cupboard ingredients, so a list of maybe 10-20 ingredients that have a really long shelf life that you can add to your side kick recipes. So things like Miso or tahini would be two that come to mind
I really like this idea. 10 store cupboard ingredients they think are best to always have, maybe even themed depending on what style of cooking you usually do: under 20 mins, veg, red meat, white meat etc.
It was so cute to see Barry having a calm, heavenly moment with his cokie :)
Those are such small jars of miso 😂 Coming from Singapore I'm more used to seeing the 500g square packages of miso which Ben mentioned are cheaper per gram. Although nowadays there's too much salt in everything so I prefer to buy salt-reduced miso 😅
Tahini is such a mystery ingredient to me. I would love to see more content about how to use it in many different ways.
I would love to see Ben make a homemade version of miso
Brad Leone has already done it. It takes months, so probably outside the parameters of Sorted, though probably still something Ben would find fun.
@@adde9506 you can make the vid and forget about until it's done.
Speaking of coffee. You guys should do a coffe episode with James Hoffman. Let him show you different types of premium coffees.
It's because of you guys, I now have miso both red and white...the real thing ..in my fridge. I actually stopped this video and made Miso Butter Pasta because I couldn't stand watching the guys eating it, and I didn't have any. Thank you , Sorted for igniting such a love for international flavors me and showing me how easy it is...at times... to make these dishes right here in my home. My family now thinks I'm so worldly. 🤣🤣
It's really entertaining to watch discussions about prices. I laugh at each video because almost every "basic" item is three times (four times) more expensive in our country. So those indecisive approaches, to whether to buy more premium or not, are thanks to all of that much more fun. :D
Great video as always guys!
Any chance the recipe for those coffee cream cookie sandwich will be available?
Talenti gelato used to have a flavor called Sicilian Pistachio - more savory than sweet. They apparently had a supply disruption and switched to different pistachios. It's now Pacific Coast Pistachio and does not taste the same at all - too sweet for my taste.
Must say as someone who enjoys specialty coffee, the coffee segment got me thinking about what the different kinds of coffee would be like in some desserts like a specialty cold press vs an espresso vs instant.
Need the recipe for that last dessert dish. The white chocolate cookie with coffee custard
I love it! I love the time y’all put out new videos cause it’s always within the hour that I sit down for lunch 😆
What’s on the menu? 👀
Frozen dollar store chicken sandwhich (surprisingly good) and chips 😂 eating m&m’s with my toddler for dessert 😆. It’s a rainy chill day today!
I'd love to see different priced chillis be tried in dishes from around the world, like 2 different scotch bonnets in a Jamaican jerk dish, 2 of the same type of chilli used in an Indonesian dish and other dishes. Would be nice to see if you get more of the flavour from the chilli from a "higher quality" one or not.
(18:00) A bit off-topic, but when I was staying in Rhode Island (NE part) in the US, I was told they had a 'state drink' of coffee milk. There was a specific syrup to use -- which proved 100% important -- and tasted absolutely heavenly. This is not a challenge, nor video suggestion; however, I would highly recommend giving a sweet treat of coffee milk a go. Honestly, it's syrup and milk, so don't be lazy. lol
If Barry's eyes are as prone to misreading animals as his taste buds are, a trip to a zoo with him would be a riot.
I’d love to see a version of this where the team made a simple dish fully out of basic ingredients and then a couple of versions where different basic ingredients have been swapped for premium ones (eg with the first recipe do one where the miso is swapped but then one where the pasta is swapped) and get the boys to rate which one they like the best so we can see what makes the biggest difference if you can only afford one premium ingredient
I just finished off the jar of the sainsburys miso paste, and I thought exactly the same thing, so good to know! Will be upgrading in my next shop!
The Clearspring Organic Miso is even better still; in a big pouch too. Not too much more than that tiny MiSo Tasty jar (depending on where you go ).
Shelled boggles me. I always think it should be de-shelled or un-shelled. 😂
I'm glad to see the options in the UK getting better and better, we're not limited to rubbish imitations anymore! Should try some different hummus, one home-cooked, one supermarket own brand, and currently the best brand that I'm aware of that you can find in UK supermarkets (or at least, Waitrose) is 'Sabra'.
11:00 THE PART WHEN EBBERS FACEPALMED WAS SO FUNNY HAHAAH
love seeing how over the years the normals have gotten steadily better both in the kitchen and also at tasting and distinguishing different ingredients and their quality!
Best to check the ingredients for extra thingys. They will all have some chemical stabilization but basically soybean, rice malt, salt & of course water. If you start with a knock off, with other added flavor profiles, you’ll be thrown cuz it’ll taste different than using the pure miso “paste” rather than sumthin a “sauce.” Wen addin go slow or you may end up throwing the triangle out of whack due to the salt content of miso
I wish you guys would do an allergy show- like the best substitutes for ingredients that are common allergens. I would love to keep miso in my fridge- but I'm allergic to soy.
Try fava bean miso, or chickpea miso, if those are available where you live
I like the fact that both premiums are equally obtainable, with the coffee being from two different supermarket's, but I do kinda miss the crazy premium thing that is many times the price and that you'd have to order online. There's a lot of really quite premium instant specialty coffees and would've loved to see the different that makes.
wow that coffee biscuit looks amazing, I would love to try it - do you happen to have the recipe? Of course Barry's reaction makes it look so much better !
I buy my miso in the bigger square tubs from an Asian supermarket and honestly it gets randomly thrown into many of my sauces (dipping, broth, soup, pasta, anything)
My favourite part of these videos is them trying to guess what they are eating 😂
Can't believe how hilariously badly Barry did 😂
As a chef in work we do something like in this video use the cheap Option when its good velu we Use the deer option when we r use the ingredient as the ingredient
"Its got lemon in it which is odd." Oh just like the "triangle of flavor" when Barry added lime to rhubarb in that pass it on :)
I dont know if you will see comments on older videos, but I would absolutely LOVE to see a video with you guys and James Hoffman
Would also love to see a food allergy ingredient substitution video where common allergens are subbed out.
Try ketjap manis (not sure how available it is in the UK to begin with. In the Netherlands, every supermarket and Asian food store carries at least 5 different types. I find there is quite a difference between the cheaper and more premium varieties)
I love how you always make me laugh. Can you do a test between, canned, frozen and fresh ingredients?
The plating on the monkfish dishes are exquisite, and even ridiculous considering both eaters were blindfolded. But a chef is a chef always!
Would kill for that white chocolate cookie recipe 😍
I am amazed at how popular instant coffee is in the UK. It gets a tiny amount of shelf space in American grocery stores. But, half the coffee isle is K-Cups, which are another way to make a single cup of coffee quickly.
BTW, I love pistachios. I buy American pistachios, because they are cheaper here, although still not cheap. I like shells on, so I can sit and slowly eat them while I relax on the patio. I also use pistachios in my pesto, instead of pine nuts.
I always keep a jar or tin of good espresso for baking and cooking... especially brownies and other chocolate dishes. There's always a container of miso in the fridge, and my tahini is in the pantry, but my husband eats whatever nuts are around so I never have them to use...! Nice job, guys! And I spend better money if it's for the flavor and doesn't require a large volume... a little goes a long way.
These are always such fun and has interesting stuff they find
I got way to excited to find out the miso paste in my fridge is the "premium" version.... considering i just picked a random one one day, which was nice, so kept getting it
You know it's good coffee when it's a "careful" blend of arabica and robusta. The latter tastes like wood or grass and needs to be roasted to death to become half way palatable. You're in for a wild ride and you better be bracing when it says robusta on the packet. It does have slightly more caffeine though.
Yes! Love this format, so glad to see it back!! Thanks Boys xx
Man, I was convinced when I saw the brief shot in the intro of what turned out to be lamb kebab that they were going to do the cat food hidden in a pick the premium on this one. Gutted!
With the tahini, it's worth noticing that the premium product was cerrified Organic, which is a different issue completely. I choose Organic products where I can on principle despite the extra price i have to pay for it - and recognise that I am lucky to be in a position where i can make such a choice.
omg I really want the recipe for that coffee sandwhich after seeing their reaction!
if you guys want a lovely desert in the middle east we use tahini and date molasses or dibis and rashi to make a delicious snack with pita
Ebbers expression at Barry's bbq chicken when it was lamb😅 and later the premium ingredient was the lamb.
Tahini and something sweet like molasses is really good. In Egypt, we eat them with Feteer.
Can you please make a video about different ways you can use miso paste? I've got three kinds sitting in my fridge and other than soup, I'm not sure how to use them in everyday cooking. Will try the butter miso pasta today and can't wait!
A couple years ago Tom Scott did a video on drinking coffee - would love to see you guys talk about coffee, ways to prepare it, and brands to buy!
Love the Budget vs. Premium. I'm a cheapskate so I really like hearing the reviews, the nuances, how they're used and if it makes a diff in the application, etc. Well done, as usual.
Drip coffee is the coffee of choice in American homes but I can’t be bothered. Since my housemate drinks tea, we have an electric kettle (not a normal appliance here) so I switched to instant coffee. I’ve tried various instant coffees and agree on they are bitter. Our supermarkets don’t carry a great variety but I have found the brand, Taster’s Choice, to be the better one (and it’s a bit more expensive). I’d be willing to try an even more expensive instant for more flavor.
do maple syrup in one of these please
Great idea!
I must say I've been drinking Little's for ages, they do really nice flavoured coffee too (I like the maple walnut one). I threw the Ethiopian coffee, I think, into some mocha gelato I made and it was cracking 😁
Also, my first impression of those sicilian pistachios was that they looked much more vibrant green. They'd probably do well in an ice cream
Just echoing others that it would be very cool if you were able to do a collab with James Hoffmann! He's probably the most famous coffee TH-camr and he's right in your neighbourhood (relatively speaking). Would be a greatly entertaining piece of educational content, whether it was about straight coffee or uses of coffee in cooking (speaking of tiramisu, that's currently the subject of Hoffmann's lastest series)
I've been using Soom tahini instead of the cheap ones and it's made a huge difference when I make hummus
I'm always having some Little's instant at home, just to have some drinkable instant for days where I'm running low on fresh beans. It's good for instant coffee but it's far away from decent coffee. Maybe you could feature James Hoffmann in one of your future Videos to create some great coffee based dishes.
We do buy pistachios often, usually the store brand and shell them ourselves.
Love these videos!
Just wanted to point out that the Tahini is pronounced Ba-Ra-Keh which is similar to like a blessing.
If you can find it I really recommend the Karawan brand - it is one of the best brands of Tahini you can find!
The misos were crazy like a genuine miso vs something I would have never recognized as miso from the look of it!
Basic ham and cheese sandwich, change out the mayor (or mustard). As in plain white bread (not fresh baked) and basic ham and basic cheese, only the mayo or mustard changes.