Chefs Test VEGAN "Fish and Chips" | Sorted Food
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- With so many delicious vegan alternatives out there, it’s about time that we jumped on the bandwagon to experiment with our own vegan recipes. This time, we’re switching up the British classic, fish and chips, to see if banana blossom or aubergine works best as a vegan substitute. Check out the episode to see how we got on!
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#Vegan
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Got to say, banana blossom rocks. Such a beautiful ingredient for absorbing flavours and for that awesome texture.
Why isn't it just called fried eggplant/aubergine/🍆 and chips with cashew sauce?
Ed. Also I'm not sure whether Ben saying he can't tell the difference between battered fish and battered banana blossom reflects terribly well on him as a chef. I'm sure it tastes excellent, but I'm also sure it doesn't taste like fish, mainly because it isn't fish and is instead banana blossom.
Ed the 2nd: I'd like to see you make vegan ham next please.
Do you guys accept PayPal 🥺
will members get it on their app?
Love this episode, even though veganism is too extreme for me.
Ben, with a straight face, in the most matter-of-fact-tone: "How much do you celebrate the shape of the aubergine?"
😂🤦♂️ classic Bennuendo
Poor Ben, he just wants a serious discussion about the presentation of vegetables.
But it DID NOT seem intentional this time tho, made it way more funny
That was so funny :D
Wait till he hears about Rocky Mountain Oysters.
Pass it on ideas:
Theme - Japanese Bento
Order - Who can name the most types of noodle, person who can name the least goes first.
Seconded!!
I have a feeling Ben going to go last
Pass it on idea:
Theme: Indian cooking
Order: highest to lowest spice tolerance
Seconded!
I like the order, but I'm not sure about the theme; they did a curry for a previous Pass It On, and they've done curry battles - so I don't know if we'll get quite the same amusement.
How about Ethiopian? I don't believe I've seen them do much in that cuisine, and making injera could be a requirement.
@@CircleTheSkies Ethiopian cuisine would be really interesting to see! As someone who's a REALLLLLYYYY picky eater, it's one of the only types of food I really enjoy that isn't plain
@@CircleTheSkies an east African themed pass it on would be incredible
Yes! Would love to see Ben finishing up the dish
Recipe for Vietnamese banana blossom salad in case someone would wanna try:
- 4 cup of banana blossom, cut into very thin strings
- any fresh herbs you got, Asian herb would be nice
- peanut, toasted, gentle crushed
- any source of protein, boiled pork, chicken or shrimp
For the sauce:
- 2 spoonful of fish sauce
- 2 spoonful of sugar/ honey
- 2 spoonful of drinking water
- 2 spoonful of lime juice
- 1 chopped small fresh chilly
- 1 chopped clove of garlic
I'm from the West of Việt Nam and this is what my mom made
What is a banana blossom? Where might one finds that in Massachusetts USA?
@@prescottkerr7515 Should be found in an Asian/SE Asian grocery store.
@@prescottkerr7515 it is featured in this video. The flower that grows on banana plants.
Thanks for posting a recipe in a thread dedicated to vegan food that features meat/fish.
@@thaisstone5192 This comment section is for this video, of which banana blossoms are a part. It's relevant.
When I worked in a restaurant (Non-Vegan restaurant) the head chef along with my self were vegan, and to get the best out of the banana blossom we would brine them first overnight in nori, capers, salt, white vinegar or apple cider to give that sort of "Fishy/ocean" taste before they were battered and deep-fried (batter was just a basic beer batter using a vegan beer like Stella Artois). The dish was served with chips, mushy peas, grilled lemon and a vegan tar-tar sauce using vegan mayo as the base (Hellmans works really well). Love the channel BTW.
Oh thanks I have to try this
There is no such thing as vegan mayonnaise. Even Hellmann's doesn't call it that.
@@bcaye get off your high horse and deal
@@bcaye I assumed he was referring to this: www.hellmanns.com/ca/en/products/hellmann-s-vegan.html (I assume the link will work - it's "Hellman's Vegan Mayonnaise"
@@bcaye Here is the link to Hellman's vegan mayo, says it on the tub.
www.tesco.com/groceries/en-GB/products/301956559
“Mimicking parts of the human body... fish *fingers*, meat *balls*” BEN 😂😂😂😂😂😂😂
He said it with a straight face... LIke HOW?
I really regret liking this comment because it was on 69 likes and I ruined that.
Have to love how he deliver these jokes
Wait till you see the blooper
I know it may sound funny to most of us, but he delivered such a philosophical articulation in thinking what it means for us to embody our organ as a name of our common fast foods and also the fact that why we don't enjoy all veggies as they are when they get turned to be vegan recipes
I love how everything came to a hault even the music at ben talking about the aubergine
LOLLLLL
*halt
@@SortedFood 7:15 - Ben? Has the studio moved across the pond? 0.o
@@SheepdogSmokey I heard "here and the US"
What’s the difference between an eggplant and a aubergine??? Bc that looks like an eggplant and I’m confused
The comment about the peas at the end got me... "It has more pea-ness about it."
'those chips look too crispy' is one of the most British things I've ever heard a person say. :D
Most British thing I ever heard first hand was "Attention everyone, I'm squeezing lemon"
@@Mirage0153 For me, I'm British colonial Jamaican (basically white Jamaican) and we had a family meal with my uncles british wife and her brother and my aunt says "For those who don't like too much spice, get yours before we burst the peppa." and the British guy goes (and I swear to god.. verbatim) "My word, do think that's safe?!" Lmao
He acted like we were about to set off a bomb or something! lol
It was the most British reaction I'd ever seen in my life.
P.S. To clarify, Jamaican rice and peas is made by cooking it with a whole scotch bonnet pepper for flavor, if you like it hot, you can pop the pepper open and stir the rice to make it much more spicy. Nothing dangerous or crazy.. just an extra step to adjust the flavor of the food.
@@DanteYewToob Hahahaha
Soggy chips, why? That's so gross.
@@3kylajsmith Have you tried soggy chips?
Here in south India, we cook banana blossoms all the time. They have a slightly bitter, Umami flavour. The canned ones you are using contain one whole flower I guess. We open up the flower, separate the individual florets and remove a hard, black vein like structure inside the florets and then chop it up and stir fry it. It's so fresh and flavourful.
Pass it on challenge, „Trifle“... sweet or savory, everyone has to at least make three layers , and it starts with a big Glas bowl, so the first person has already to fill, and the next person can just guess by the look what might fit and what they should make next....and the last person has to do a lot less decorating/plating because there is already this big glass bowl ....
And depending on what height of bowl you get, minimum of centimeter each layer should have
Yes, have to do a trifle, now all i can think of is the friends episode.
A little hack if you want to make fizzy jelly for a trifle:
Cut the jelly up into the blocks and put into a glass jug or bowl. Add a couple of teaspoons of water and microwave until just melted. Allow to cool off. Once cool, but before it starts to set add either tonic water, soda water, fizzy prosecco or cider (whatever fizzy liquid that takes your fancy really but it has to be very cold) up to the required amount on the packet. Transfer to the glasses or serving bowl and put in the bottom of the fridge to cool and set.
The jelly will retain a lot of the fizz, giving it a tingly sensation on the tongue.
I find it works best with citrus flavoured jellies like orange, lime or lemon. I even made a gin and tonic one with a lime jelly last time which would please Ben I imagine.
Goat Boy I’ve got to try this
“First there’s a layer of ladyfingers, then jam. then custard, which I made from scratch, then raspberries, more ladyfingers. Then beef sautéed with peas and onions. then a little bit more custard. then bananas and then I put whipped cream on top.” 😂😂😂
Goat Boy that sounds lovely, I will definitely try this sometime..... I just don’t have a microwave at the moment, but I might try it on a stove.....
Thanks for doing a vegan video! I love watching you guys but usually can't cook anything you make :P
I actually tried battered banana blossom at a restaurant on Friday for the first time and really enjoyed it. I think they wrapped it in seaweed before the batter dip to get a bit more of a fishy flavour.
Jamie: [breaks down over Ben's comment on body part-shaped foods]
Also Jamie: It has more peaness about it.
😂🤦♂️
th-cam.com/video/74UZNexK8a4/w-d-xo.html a Pea song
This video has done more for veganism than the '70s.
@@frnkndadthat was so funny!!! Thanks!
@@frnkndad This was absolutely the first thing that came to mind hearing that comment.
It’s like Ben doesn’t even realize what he’s saying half the time
Well he did say he liked something Saag-y.
he knows exactly what he's saying 100% of the time
Did anyone notice that Ben said "When I ate it with the fish" even though there is no fish? This is a good show of how well James cook the food.
reading this comment at the exact same time he said it 🤣
did u not pick up where he said like here in the US not the UK
was it just me that heard here from the US and not the UK
@@samanthakavanagh i'm pretty sure he said "Here AND the US"
@@JinHee20 So close.
Could go either way:
Here, in the US,
or
Here 'n the US
But since here is literally standing in the UK . . . I've got to go with the latter.
Love this type of thing. Food hacks that happen to be vegan would be good. I've just worked out: blend a can of chickpeas liquid and all, and you have a white sauce ready to be flavoured, heated and served
7:28 Ben manages to mention his travels in Asia.......of course
Literally ANY EXCUSE 😂
As he should in an episode that has nothing to do with Asian cuisine 😂😂
@@SortedFood I love Asia. especially Sri Lanka, eating fish curry, dhal curry and roti for breakfast.
@@mumbii_sun well banana blossoms aren't particularly European now are they 🙃
Well, I'm sure he's talking about eyeballs.
Seems like a really interesting experiment. Though i am not a vegan myself, it is always awesome to see alternative takes on traditional food.
100%
@Jay Ar, I’m not sure if you’re joking or not, mind filling me in?
I am really pleased with the vegan artichoke cakes (think crab cakes) but ONLY when they can sit in the fridge for at least 4 hours before frying. Otherwise, it disintegrates in the oil.
It definitely broadened my perspective, by discovering new ingredients, different combinations and ways to leverage things that are usually considered sides to be the main part of the meal. Try e.g. Wicked Healthy a channel that is really focused on making delicious vegan food, not talking endlessly about the philosophical aspects.
Me too: I do eat meat, but I don’t mind eating vegan or vegetarian for dinner sometimes. I do think there are some great vegan/vegetarian dishes.
I can have vegetarian on day and a bacon hamburger the next.
I'd love to see some glutenfree recipes. As a celiac staying at home all the time, its not always easy for me to figure out how to properly bake glutenfree bread/cake.
I’m fodmap so with you there
I liked Julien Solomita fish and chips, it is vegan to tho..
I've recently been diagnosed so totally agree. I also have to avoid corn which is used in almost every gluten free recipe I can find so its a double whammy
If you can find a catch all "gluten free all purpose flour" just use that
They did Pistachio Citrus Drizzle Cake Recipe.
Episodes like this really remind me of why I often say Ben is my favorite 😂 - he so genuinely wanted to talk about keeping the shape of veggies in tact and it just quickly fell into Sorted chaos
For what we know Ben so far, there was nothing innocent about that "shapes" talk in his mind 😁 He just got better at pretending he doesn't know what's everyone blushing about 😂
Loved his energy when « permitted » to create and be challenged. So much better then boxing him into a recipe/product/personality-quencher. He’s an awesome chef. Please, more of him showing and teaching us.This is awesome.
Love this thank you! Not a replacement but celebrating a veg in its own right. Would love to see more vegan recipes as Ive been vegan for many months and sometimes I struggle to be creative....have watched every vegan and vegetarian vid you guys made, it has helped A LOT and inspired many new creations. Thank you!
Right? I just commented something similar! I want to see the veg/vegan option as just the "second option" or "an option" instead of as a replacement! Like, do you want the fish and chips today, or the blossom and chips? Lots of us just like a similar item, not a replica. who doesn't like some fried food? We can all have some without it having to be a substitution or weirdly processed. I adore any of the veg recipes here, intentional or not! Good comment!
Challenge: give the chefs all the ingredients from one recipe from a cookbook of your choice, but don't tell them what the recipe is. They have to create a dish from ONLY those ingredients.
Next pass it on:
A dish that celebrates the Ben-uendo. Yes, something with sausage and meat balls, cock soup for the side, a banana desert...
How many euphemisms can they fit onto one table?
perhaps a side of Spotted Dick?
YES ++++
yes lol
I love that Ben asked “what’s it substituting” when James said that the cashews were substituting an egg. I feel like some carnivores get offended when people try to find vegan alternatives for popular items and dishes. What they don’t understand is that it’s not always that people are trying to imitate it because they crave the flavor. A lot of times it’s just because there are properties about certain foods(ei. Eggs as emulsifiers) that can easily be substituted for plants (like cashews)! I think it just shows that plant based cooking is a lot of times just about finding the right foods that share the properties of other animal alternatives and it’s not that confusing or difficult or bad tasting lol
The juice of chick peas (garbonzo beans) also known as aquafava is another good egg substitute!
Most meat-eaters just don't care. I know I don't. Do whatever you like, it's not like your cooking is hurting me.
same here idc what you eat its just not a vegan fish and chips theres no such thing as a vegan fish and chips call it what it is
I think sometimes Vegan Menus and resteraunts can feel exclusive or unappealing to meat eaters, whilst vegetarian / vegan options in many restaurants remain desperately underwhelming.
This was interesting, accessible, and as dishes in their own right, both looked amazing. Really bridged the gap.
Would happily order this on a menu, great job chaps.
@Axiom Steel26 It's in the context of a British show my guy. The western world has some fantastic food, but there's no doubt our brothers and sisters on different continents have some exquisite vegetarian cuisine, arguably much better than our own.
The problem with vegetarian/vegan food in restaurants is, why do they cost the same as meat, or even more expensive? It doesn't make any sense and puts people off getting them instead of the standard meats. If you're trying to convince people that vegetables are more environmentally friendly and sustainable, then they shouldn't cost more. So, nobody orders them, and quality suffers too, because what's the point of making it nice if nobody buys it?
@@SennaAugustus it depends, generally vegetarian options I've had have been slightly cheaper. Vegan produce on the other hand, is often much more expensive as it's significantly harder to produce and can take significantly longer. Same goes for ethically produced foods. A good example being 'ethical' Foie Gras.
However, there's a couple of points that could justify a more expensive vegetarian meal:
1) there are plenty of vegetarian ingredients that are significantly more expensive than meat products; Saffron, Truffles, Caciocavallo, Hop Shoots, Gold leaf, Matsutake etc. Hell, La bonotte potatoes cost a fortune, as do Ruby roman grapes.
Many of the worlds most expensive foods / ingredients are at least vegetarian, if not vegan.
2) The ingredients may be ordered in smaller quantities, resulting in poorer economy of scale
3) When the vegetable is front and center, it needs to be of very good quality; often organic, special variety etc
4) Good quality vegetarian/vegan meals can require significantly more prep. Be it pickling, fermenting, or just more time/labour for the dish.
If a meal is absolutely delicious, then I don't care whether it has meat in or not. And it could be justifiably more expensive.
The problem is finding really delicious vegetarian meals. It's much more common these days, but they're still little more than a side note when visiting your local gastro pub etc.
Oh, and imo you shouldn't need to be encouraged / incentivised to do the right thing. Who in their right mind doesn't want to look after the planet that sustains their very existence? 😉
@@SennaAugustus Meat Eggs & Dairy is heavily subsidized by the government & taking our tax dollars to pay for it whether you like it or not, that's why the meat appears to be less expensive! Demand that your government stops forcing everyone to pay for taxes to subsidize & pay for the animal products industry now!!!
This was cool. You guys should do more of these “recipe lab” type videos. It’s really interesting
I would love for you guys to do more of these vegan takes on traditional foods (not vegan btw but i do love the alternative). But I would love if you could just give a brief mention of where we can get more unusual (not sure if that's the right word) ingredients, I'm not sure if I can get banana blossom in my regular supermarket
RosieRosieCool (1) They're canned (2) at Asian markets.
I have seen them in supermarkets as well, In the different culture isles, though independent shops/green grocery’s tend to have more variety!
@@marymaryquitecontrary yes I've seen they're canned. My point was that I've not seen the banana blossoms in the supermarket (I'll have a look next time I'm in) and I don't have an Asian market anywhere close to me :( but my comment was meant to be more general, not just banana blossoms. For example, the kaffir lime leaves have only recently showed up in my local supermarket but before they weren't there.
@@bethylougreg4ever I'll have to have a closer look them though I admit my local supermarket's culture ailes are always best stocked up 😅
If you are in the U.K. they sell canned banana blossoms in Sainsburys
Testing vegan dishes idea: jackfruit “chicken” wings! They take a while to make but are so worth it - would be interesting to see how it turns out and if you improve the process 🤘🏼
Jamie still doesn’t know how to make mushy peas. Rolling on the floor laughing. Watching James cook is a zen experience. So calm so confident.
Agree
Those were not mushy peas. I've been served that type of nonsense in gastro pubs when there's been mushy peas on the menu, it is so disappointing. Squishing garden peas a bit does not make them mushy. Marrowfat peas, bicarb, and lots of cooking, that's what you need for real mushy peas. And then lots of mint sauce to eat them with.
@@DragonFountain Like I said he doesn’t know how to cook mushy peas. I buy them in the box from Extra foods and they come with the bicarb tablet. I rehydrate mine with organic salt free chicken broth and skip the mint sauce as I find it over powers the flavour of the peas.
@@asquithmainlines699 I learned to make my own recently rather than buying the tinned ones. I don't like garden peas much at all, but mushy peas are the food of the gods. (You can take the girl out of the East Midlands but you can't take the East Midlands out of the girl. Well, woman ... but the point stands)
@@DragonFountain We get them dried in the box here. I worked in England for a year and developed a taste for them. The ones I buy are Batchelors Bigga Selected dried Marrowfats imported from England.
Besides the great video, I can’t appreciate enough how much care and thoughtfulness you guys put in maintaining a safe environment during recordings. You guys set a great example to others and also show your respect towards other’s safety. I truly admire the dedication of the team.
I really, really enjoyed this video. It was fun to watch James experiment and be in a kitchen where he wasn't in a panic (as much as I do love Pass It On XD). I enjoyed Ben explaining some of the elements that made the food what it was from a science standpoint. I enjoyed Jamie's excitement for it. Don't get me wrong in any way; I enjoy the contest videos, the game videos, the 'gimmicky' videos. Sincerely I do. Watching you guys in a flap and having a good time is win in whatever form it comes in. And that variety of content and direction is part of what makes Sorted as enjoyable as it is. But its nice sometimes to just watch guys (not just the chefs, mind, though that is certainly its own kind of equal but separate enjoyable on some level) cook something in a deliberate way I wouldn't have expected or tried in a way that makes me want to try it for myself. And that's what this video did.
+
Never hear of banana blossom before, interessed to try it sometime though!
A long time ago you did a 'pass it on' on food waste. Will there be a full video on ways on how to reduce food waste, since not a lot of people know about good ways to reduce food waste
I’d love to see more Vegetarian recipes on the channel!
I've been vegetarian my whole life, not vegan, but MAN I can't wait to give that banana blossom a try. I've never had it, and that looks bang on. Great job lads!
Finally some more vegan content on sorted! I just did carrot „smoked salmon“, so I very much like the idea of vegan fish alternatives! 🐟
Could become a regular format, recreating classic dishes as vegan version!
Preferably with a reasonable amount of protein rather than just... more carbs and veg?
Nothing beats fresh smoked Salmon. A carrot is not a salmon. Why are you vegan but still need to use meat in your naming of foods?
@@miekekuppen9275 I think it's more of an issue with the wider vegan food stuff.
I recently got into jackfruit, but I didn't check the nutrition. "It's a good meat sub with lots of gooditives in it," they said... It's great to eat. But it needs beans and rice/bread/pasta to get your protein in, or perhaps steak?
@@randomdogdog Sadly true. And it makes sense, really. If it had been easy to get enough of all nutrients directly from plants without a lot of work humans wouldn´t have gone to the trouble of domesticating and killing animals.
I know!! If you go on their sortedclub site online, there's a ton of vegan recipes which look interesting to try!
Has anyone in london been to Sutton and Sons? They do an INCREDIBLE banana blossom fish and chips, as well as vegan calamari and prawns! I’d love to see the guys go there :)
Haha omg I just commented about Sutton and sons banana blossom and was scrolling and seen your comment!! I'm not vegan but tried it when I went to London last year it was lovely. Had a jack fruit charcoal burger aswell from somewere else and was great.
Dont you guys miss seeing these guys say “Sorted” on the end of their cooking 🥺 because i do
I'll say it for you instead.
yeah, I wonder why they stopped, maybe the TFL sued them for their slogan of "see it, say it, SORTED" hahahaha
There's a plant in Brazil called "peixinho da horta" that is translated to "little fish from the garden" or something like that.
It's a leaf that fried tastes exactly like fish, it's very mind boggling.
You guys should try that.
That really sounds amazing! I've tried googling it and unfortunately when trying to find out whether you could buy or grow them in Germany, quite a lot of recipes using green beans instead of peixinho da horta popped up. :(
That sounds like an interesting curiosity, but why not just eat a fish.
@@xXJokerAtWorkXx Obviously medical reasons are demonstrably fine for not consuming meat. However, vegans that choose such a diet are confusing creatures.
Sherlock Holmes Veganism is about reducing animal suffering and impact on the environment from animal consumption. Many vegans like the taste of meat, but can’t justify the moral side when there are many alternatives available (at least in most western developed countries) which can provide the same macronutrients that meat and other animal products can.
@@danhamid1466 Ah. I should have known it is to feel good about themselves. I'm sure the many millions of animals that are slaughtered yearly to feed the world will be relieved to hear that these individuals with such lofty morals refuse to eat them on their behalf. I imagine more animals have been discarded in the form of rancid uneaten meat than vegans have managed to save.
Does anyone else think Sorted Food should go on tour and basically do things like these but with a live audience of people who get to try the dishes?
They could be like a popup restaurant where you can watch them cook the dish, then they make it for the whole restaurant
Like a sorted food battle would be fun live, and then diners vote for their favorite
@@Kahlan_Amnell_ that would be amazing
I haven’t had anything close enough to fish and chips in all three years of being vegan, and it’s one of the few things I truly miss!! This makes me sooo happy, I can’t wait to try it!! Thank you James!!
Yes! As a vegan who loves cooking shows and loves the way you produce your content, I often feel very left out!! Please more vegan content!
So glad you like it! What's your favourite vegan alternative for Fish & Chips?
!!!!
Switch back to non-vegan, so you won't feel left out.
SORTEDfood im going to make the banana Blossom one and we will see. I end up buy processed food products. This is why we need more videos like this from you!!
I’ve gone Vegan over lockdown, and stopped watching all food channels, except for you guys. Not only were you the first channel I subbed to, but you really do celebrate food in the way I admire. Love you all lots, glad that the content reflects what I’m eating now too
I seriously loved this one! I am so inspired by the prep on the aubergine and how you made the banana blossom - I'll try to get my hands on some and make something with what I've seen here. Cheers!
Let us know how you get on!
In Singapore we have this packaged dried tofu skin, banana blossoms, vermicelli and dried wood ear fungus. You just cook it with soup and stock of your choice, eat it with rice. DELICIOUS. Sometimes, my mum puts in sliced beef or makes her own meatballs and add it into that soup - the banana blossoms are always my favourite thing in that soup and I’d save it for the last bite.
I’m liking the look of the banana blossom - I don’t think I’ve ever seen it before, but I’d like to try it!
It's surprisingly delicious!
Cook curry with it. its great
@@weeksweeks9552 Why would you want to kook Jamie?
sirBrouwer James last name is Currie, not Jamie 👍🏼
@@brandonlantier my bad. Wrong name but right face in mind.
I'm a child of the sixties and we didn't have a lot, so meat of course was too expensive. Nevertheless, my mother always made "Schnitzel" (I am German), BUT: there was no meat, it was aubergine. So what you are doing there is very common to me, I eat aubergine-Schnitzel to this day (actually just made it three days ago). The only thing I recommend is to peel it, salt it and let it sweat for 30 mins (that takes away the bitterness and the skin is hard to eat anyways. For the rest pretty similar to yours, I bread it and fry it in the pan (I use panko for some extra crunch). Bon appetit! By the way this is a popular dish from the former Yugoslavija, where my parents grew up.
I'm so glad to see the Supoon still being put to use! Good to know not all the kitchen gadgets were useless!
I absolutely love it when y'all do vegan/vegetarian recipes/experiments.
Love love love the fact that you're doing more vegan dishes.
Some cashew tips:
- Soak them in cold water overnight for more creaminess and less cashew taste.
- Leave them for several days in the fridge to get some cheesy funkiness.
- Don't use the liquid you've soaked them in. It has a pretty strong cashew flavor. Rinse them and use fresh water.
- Combine them with lemon juice and nutritional yeast flakes to get some more cheesy flavors.
MagamisZon Nono let animal exploitation die!
Just so you guys know theres actually some pretty good vegan mayo available nowadays in supermarkets if you didn't want to go through the hassle or are allergic to the cashew recipe :)
Me: /worried about the severe lack of bennuendos/
Ben, 2/3rds the way in: “How much do you celebrate the shape of the aubergine?”
There we are 😂😂😂
Meat ball
I’m just trying to take my lunch break, Ben. I can’t be laughing about balls. What will my co-workers think?
So, the naming meat after body parts exchange sent me into such a fit of laughter that it brought my whole family to the room to find out what was so funny! You guys are beyond!
We left Yorkshire years ago.
I haven’t seen a soggy chip in Australia. Super gold and crispy with chicken salt.
I’d have to go to a restaurant back home to get the same quality of corner shop Aussie chips.
I think Jolly did a video awhile back perfectly reflects my experience.
Did anyone else have the same reaction as Jamie when James said Banana Blossom?
😂
i knew they existed, but didnt think they are edible
Lubos Šimko They are served in Thailand raw with dishes like Pad Thai, Idk they were edible either till I started watching Mark Wiens channel.
In india particularly in West Bengal, Odisha, banana blossom is extremely popular. It is an incredibly versatile ingrédient- stirfried, curried, chopped, finely mixed with herbs, crumb coated and fried! Absolutely delicious! Even the tender banana stems called THHOR are used as a vegetable. In fact, two of the increasingly popular vegan, meat substitutes are Banana blossom and jackfruit- both very popular ingredients and both very versatile. And if wasn't already obvious, these are both personal favourites as well. I highly recommend trying them out, if you get thé chance.
Also, batter fried aubergines are a much beloved snack not only at home served at tea time or even as a side with hot rice & dal but also served in eco -friendly woven leaf bowls as take-away snacks at fair grounds etc.
@@noangelthis hahaha.. it's the same in srilanka. I've been having terrible pregnancy cravings for Jackfruit and bread fruit but cant seem to get my hands on any 😭😭
It's so interesting that James chose to go for aubergines.
Batter fried fish is a fairly common appetizer in any Bengali event. The vegetarians always get sliced brinjal fried with the same batter instead! We follow the same method as James, just different spices for the cure and batter (no alcohol in ours and we typically use rice or chickpea flour instead of wheat flour). Batter fried brinjal is _really_ good.
Fun (?) fact: in Brazil, we don't say 'banana blossom', we say "banana's heart" and I think that's beautiful xD
Ana Nachtigall we also call it as banana heart (Puso ng Saging) in the Philippines
Yes Malaysia too! We call it "jantung pisang" which directly translates to banana heart as well.
They reminded me of giant artichoke hearts! So that makes more sense to me than "banana blossom".
Are you of german descent, I bet you know that but your last name means nightingale in german
@@limaman7262 wow! I really like when different cultures have something similar like this, even if it's a small thing :)
In Chinese vegetarian cookery, (layered) beancurd skin and seaweed used in combination mimic both the texture and taste of fish. Dip that in batter and it would taste yummy! As it is, fried battered seaweed is already on sale as packaged snacks in Asia.
Wow. I live in Thailand and I've never seen canned banana blossom before. I've only ever had the fresh kind. I wasn't aware that it's used as an alternative. Thank you. I will try to learn more about it.
I would just like to say I appreciate the fact that you guys are using regular vegetables as the meat substitutions. My mom is a vegetarian, but can't have soy, which often eliminates a lot of meat substitutes (as does my coconut allergy since many of them also have coconut oil). I'm glad to see that similar things can be accomplished by just using vegetables. Thank you.
Next: vegan full english breakfast!
Seconded- if they can somehow replicate the snappy-ness of breakfast sausage links, I'd be ecstatic.
yes please
this would be really interesting!
I love this! It would be great if they could find a way to make vegan sausages (linda mccartney ones are amazing but I'm in Italy and can't get them). if they figure out a way to make vegan sausage casings I'd go nuts: think of the possibilities....
Oh yes!
We call those "banana hearts" over here in Malaysia, we eat em raw, with sambal of sorts, or even cooked in coconut milk based broths as a side for rice. Love em
Never have I clicked on a youtube notification so fast you guys are epic
🙌
Me too!!
Love this! I started watching you back when you did TH-cam vids with random TH-cam celebs like charlieissocoollike (anyone remember them??) but stopped when I went vegan but now I’m back and so glad to see you trying new vegan stuff! Thanks, guys
Got so excited just by seeing the title! Thank you for experimenting with vegan food, this sounds awesome :)
Just ate banana blossom fish and chips yesterday for the first time, was delicious! Our recipe called for using Nori as a "skin" element along side the blossom under the batter and it gave it a nice sea taste as well. Would love more vegan/vegetarian vids!
Great video and I would love to see more interesting vegan dishes, but they don't necessarily have to be mimicking meat products
Agree. This is just a great bit of fun around a technique and at least it doesn't involve highly processed substitutes with questionable eco-credentials. Me - I would much prefer a proper pakora or samosa.
I also agree. I had never seen this channel before and there were some very intelligent questions and answers so respect for these dudes. I would like to see them do more food I can eat (vegan).
@@lorrainewilliams7896 Check their 3-Ways videos.
God Bless whoever did that sound editing, the COMPLETE fullstop everytime ben said something perverted
I am deceased
Very confused why soggy chips are a thing 😭🤣 everything looked tasty tho
Ikr i prefer cripsy chippies
It's always a disappointment to me being served with soggy chips with otherwise really tasty fish. Must be due to nostalgia. I cannot feel their emotional attachment to soggy chips, sorry!
I'm American & can honestly say the soggy fries (chips) are rare here but delicious in a different way. If you're having a crispy fried, very crunchy fish, the soggy fries are almost like having a mushy self contained bite of mashed potatoes. Also because they can absorb so much liquid, if you're using Malt Vinegar then they take on a ton of that tanginess.
I love all forms of potato though, so I say who cares what format, just get them on my plate (except poutine, Canada just no).
Its just a product of the way the FishnChips are sold they drop the fries into the bottom of a paper bag and put the fish on top so unless you take them out right away they start steaming. But its not a bad thing because they have retained their heat they still taste like fries but have a texture closer to mashed potatoes, with a couple dashes of malt vinegar or some tartar sauce they taste amazing.
I believe it’s a reflection of the chips they had as children, with the fried fish. Comfort food.
As someone allergic to fish, this was of great interest to me. I had never heard of banana blossom! Thank you!
Yall should make jamie do the vegan challenge. Sounds like it could be fun
He has actually done Veganuary before believe it or not!
@@SortedFood right before 'we try to be vegan' series. it was a shocker. oh wait bring the shocker series back 😂
@@SortedFood didn't you guys do a vegan battle at some point?
You guys defo have displayed vegan dishes before
I learned about sweating aurbergine early on, both to get out the excess water and the toxins (as it's a nightshade). We would either slice it and leave it in the sun or slice and salt it. I hadn't heard of banana blossom before, and that really intrigues me. Now to find it!
Just seeing the title as a vegan makes me mega happy! Love that you guys love to experiment with vegan food. I run a large vegan FB UK group and we’ve seen membership boom recently. The U.K. is massive for veganism and I can live by the motto “anything you can eat, I can eat vegan!”
We totally agree with that, what's your favourite Vegan alternative for white fish?
SORTEDfood the only one I’ve ever made was with tofu and it worked like a dream, breadcrumbed (James would be happy!) served with soggy chips and mushy peas. I’ve also had a chickpea version out and about and now really want to try the banana blossom too!
I know James is not a fan of vegan analogues, based on prior videos about vegan food, but vegan food science is growing by leaps and bounds partly because trained culinarians like James are putting their expertise to work on creating novel solutions for analogue/animal replacement shortcomings. So, I really appreciate his professional approach to this. Thanks for posting!
I’m always so intrigued by vegan food as there’s so many alternatives to animal based products (even though I’m not vegan). Celery root is a good alternative to fish as it has the same texture. You can use cashews for sour cream, milk or any replacement of dairy products. Great video guys!
We will have to give Celery root a try - thank you!
With Ebbers' anatomic food missive in the video proper, that smash cut blooper end is one of the biggest laughs I've had watching your videos. Magnificent *chefs kiss*
What I've learned today: Ben thinks meatballs represent testicles 🙃
Banana blossom is really great to use for curry or soup! It's also delicious to just steam it and eat just like that
Always nice to have a sorted video that is just about cooking :)
Big fan of substituting fish for celery root (aka celeriac, knob celery, etc.) as it's really common here in Finland has a similar flaky texture once boiled
Make it just like normal fish and chips except for the batter add in some store bought vegan fish stock powder
Definitely not a particularly chef-y way of going about it but it works
No, that's what I am after. Thank you guys a lot for this video!
Being vegan, I have still been watching all the videos because I just love your content and want tu support you.
Having said that, I hope to see more of these!
Margaret B Me too!
james: aubergine
Me: tf is an aubergine why not use the eggplant in front of you
james: *cutting the eggplant* aubergine
me: but that's a- *OHHHH*
Legit me too for several videos until I was realized.
Lol! well there's another name for eggplant that's popular in south east asia...its called Brinjal. It's still english...but people in different parts of the world seem to like calling it different things
i found this channel randomly one day and have been watching since then
That's just how TH-cam works...
Same
It's been like 2 months for me and I've been watching everything I can find. Now I'm starting the 2014 season xD
I’ve had banana blossom fish and chips at a restaurant in Plymouth and they wrapped it in seaweed before they battered it. Makes it taste even more like seafood and gives it that feel of skin too. Best vegan fish I’ve ever had by a long shot
Loved this! Trying to incorporate more tasty vegan options into my diet and this was inspiring. Esp the banana blossom!
I am very glad you made this as I am someone who can't eat any fish or seafood but has always wanted to try some fish and chips. I didn't even know that fish substitudes were a thing. I am certainly gonna try both of those.
Little worried to see James was the chef for this - only because of his general disdain for meat substitutes - but they both look incredible!
Seems like this was such a winner partly because he didn't try for a direct substitute, but just something that would be tasty and a decent analog while also standing on its own!
I think the meat substitutes that James doesn't care for are things like seitan cutlets and tofu dogs etc. Items that actually try to mimic something else.
I think because it's gone made just regularly ingredients and not a processed, store bought meat substitute it is a bit different.
I don't understand the need for meat substitutes in the first place. If you don't want to eat meat, dairy etc. just don't eat it. No need to re-invent meat products.
@@angelikariffel3537 Amen!
I made banana blossom fish and chips last week. I actually marinated the banana blossoms with old bay seasoning, soy sauce, garlic, olive oil, and seaweed for 8 hours before battering and frying them and they were SO good! I'll have to try it your way too as well as trying the eggplant one!
Thank you for doing more vegan recipes. I'm lactose intolerant and egg intolerant, so I jokingly say I'm a meat-eating vegan. However, for health reasons, I've been trying to eat more plant-based meals, but many products in the stores are just not good. It's been really great to see non-vegan chefs try new recipes, it gives a more realistic reaction to the taste in my opinion.
This looks fantastic!! I think its great that they pointed out that this isnt meant to be a replacement as much as a possible option for those of us who dont eat meat!!
I laughed so hard at that line of thought... aubergine, finger food, meet balls xD
Note: I like the overlay of what the food item is over the top of the sexies! I'd love to see more of that in future, it looks really good!
I thoughy Ben was the king of innuendos 🤦♀️ Jamie has stepped up the game with the Pea-ness 🤣🤣
James looked so disappointed when Jamie commented on the "pea-ness" of the mushy peas. A+ Blooper!
It took me a second but it sounded like he said "here in the US" when he of course said "here and the US"
I still can't hear anything but "here in the US"
God I love this opening cinematic so much more then the current one, always made me feel like part of the team, makes ya feel warm on the inside.
Jamie's face in the corner as James explains what he is doing: