i love how this ep really shows everyone’s personality in the crowdfunded items they chose😂 mike: likes cool gadgets barry: likes fancy stuff jamie: likes fun things
Mike's gadget is insanely expensive with upkeep, Barry's pan is irrelevant at best, and Jamie's gadget is trying to solve a problem that doesn't exist. Yeah that sounds about right. xD
@@Khazandar its not really trying to solve a problem, its taking a process people already use and trying to make it easier and quicker thats kinda the point of most kitchen gadgets, heck its the same exact goal of the cold brew also out of curiosity (as i dont brew coffee myself) how would the cold brew gadget get "insanely expensive"? as far as i can tell filters and coffee are relatively inexpensive and last for a while (that is unless your buying fancy premium stuff)
@@mrroboshadow in the end coffee makes up the largest cost because the gadgets last so much longer than a bag of beans and you use twice as much as hot brew
@@hutima2 maybe but again, unless your buying premium brands coffee doesnt cost THAT much you can buy huge bags of of coffee for a few bucks so im sorry but i dont understand where you're coming from yes its a regular expense but it isnt the fortune you're making it out to be
I think it's because being a chef is the best life direction an early discovery pyromaniac can take, coupled with his intelligence and just enough discipline to start his own cooking channel to guarantee his hobby of setting things on 'very controlled and precise' fire AKA cooking.
You know, we all made fun of Ben when he called himself a lad, but he's the only one that remains completely calm when faced with scary situations in the kitchen, and he's the most willing to try the seemingly dangerous gadgets like the coconut shaver.
To be fair you would expect a chef to be much calmwe in the face of situations in the kitchen compared to normals, just like you'd expect a paramedic or nurse to be calm in a medical emergency. If he/they weren't then they're probably in the wrong profession (or don't have much experience yet to gain confidence etc)
@@DreamBelief, you would be surprised how uncommon such composure is in healthcare. After more than 30 years it still unsettles and disturbs me that people can't put aside emotions and focus on what needs to be done.
This doesn't surprise me at all. No unexpected British lads surprise me since Noel Fielding proved exactly how good he was at sports in high heeled boots on Taskmaster.
Can you do a "how to season/break in cookware" show? I just bought a new wok as well and Ebbers saying he recently went through the process of breaking his in made me realize I have no idea what I'm doing when it comes to seasoning cookware.
Lol I bought a carbon steel wok just about a year ago too! I have to say a few things occasionally stick, like stir fried ramen noodles. But everytime I use it it seems to get better and better at becoming non-stick. Its basically a matter of use it and seasoning it after every use like I do my cast iron. But its easier on my arms to use. And I occasionally do a deep fry dinner for us in it. Its deep and holds a lovely temp for deep oil frying.(good grief autocorrect 🙄 its frying not farting! Its tried to correct it to that 3 times lol. Maybe I need more coffee 🤣) But use it scrub it clean and dry it over low heat. Once dry i use a bit of oil on a paper towel or a bit of a spray of oil let cool on the hob and put back on the rack. But the colors of the rainbow I ended up with is very cool. On the outside it has darkened and has a rainbowish glaze. Have a great day or night 🥰
@@oon-huing1729 I own one, I used it to char some tomatoes a week or so ago, about 30 seconds to do six tomatoes all over, but I was being slow and careful with it.
We now need a "Dangerous" kitchen gadget pass-it-on, and for Jamie to leave that flamethrower on the counter for Baz now ... And "we" can see it, if we all pester them for it!!! ;)
Let’s be real: the person who made the SU-V Gun probably lays awake at night thinking “you know what could tenderise a whole lot of steak really well? Gattling Gun”
I read this before watching that far into the video and was very confused why there was a car (read each letter individually) related gun included in a food video
IDK if the inventor does but I've certainly thought about fire arm related cooking. Combine two of my favorite things. Mostly the options are impractical unless you have a belt fed mounted weapon... even then they don't get very practical. That being said a Gatling gun is not as good for it due to the spinning and producing less heat per bullet because of the multiple barrels and spinning.
@@NoodleHausColubrids Bean-bag round to tenderize, as you suggested ... Then either a Dragon's Breath (incendiary-effect round for 12 gauge shotgun round) or The B Mark VI incendiary bullet (which was packed with nitrocellulose and a small steel ball was placed in the tip of the bullet to ensure that the chemical exploded on impact). And I suggest we petition The Lad to go to 'Murica (covid allowing) and trial this in a Pass-It-On!
@@fallingwater He got a different job. They said he'll come back sometime as a guest but he doesn't work there anymore. Go back and watch the Celebration Cake Pass It On video. That's when they announced it.
Metal baking trays tend to bend and warp at certain temps if they don't have something heavy enough on them the trays I place my loaf pans on top of always warp when I'm baking bread. After they cool down they usually warp back with an ungodly noise that scares the crap out of anyone not expect it
It was certainly nothing warped by the gun itself. It is a highly used sheet tray, they often tend to warp from high use in the oven at high temps. Even home chefs have some sheet trays that have warped.
Slow warping is not always a problem with a good tray (even heat distribution) but these warped way too fast (and we all know that's very bad for the warp core don't we trekkies 😂 )
Great video, but on a side note: It's so great to see you 4 together in the kitchen. I don't know why, but that image just got me after all this social distancing times. Lovely!
The zoom in on Ben’s happy face with the flame thrower is my fave. This was the joy and fun spirit that makes sorted great to watch. I notice when they aren’t enjoying what they make. I hope they continue to make what gives them joy.
I’m addicted to cast iron, it’s the only thing my parents ever cooked with. That is a silly price!!! I’ve spent years finding and restoring antique/vintage cast iron and for $20 I get perfectly smooth, light and exceptionally seasoned pan and that cook perfect every time. If you ever want a good cast iron pan I’ll send you one
OMG this. As far as material costs go, that single pan is an appreciable % of the cost of a literal ton of cast iron. Even if you want to assume fairly small batch production, very generous wages for the makers, lots of QC and refinement and so on, 120 dollars is bonkers. Part of the reason cast iron is such a good material is how simple and cheap it is to work with. Then as you point you, cast iron "forever" pans aren't a new idea. You can find a cast iron that someones great grandma bought in the 1890s, and as long as it hasn't been left to rust it works the exact same as a modern pan (and even if it has been left to rust it might be restoreable). Every cast iron pan ever made that hasn't rusted through or made it to a scrap yard is still out there and usable. Check your local thrift store.
A bit less foody but I’d be interested in a video about Sorted as a channel/business. Things like meeting the behind the scenes time, what goes into recipe planning for videos and books, how filming works, how you schedule filming recipes that need multiple hours to cook or rest, how you’ve coped/adapted to covid, plans for the future ect ect. It would be nice to sort of see behind the scenes a little bit!
or you can just enjoy the content they make since it’s a literal food channel lol? they work hard to make their videos, why would you expect them to make a bts
@@spicycaboose I do enjoy their content, it’s why I want to know more about it?? I’ve been watching for about a decade and they’ve worked incredibly hard to grow and develop during that time. Not all of their videos are 100% food and I think it be an interesting one off to see how sorted works to create the videos we all enjoy 😊
Ebbers: *casually using a flamethrower as a kitchen appliance* Me: 'either chefs are extremely well trained on all types of blowtorch to make the creme breulle or Ben has some storys to tell'
It really depends if you want the factory seasoning or not. To completely reseason a pan, you have to get all of the factory/old seasoning off, which is a lot of elbow grease with steel wool or scouring pad. The next thing to keep in mind is you never want to put seasoning on a wet pan, or any water at all. So you get it as dry as possible (I do it in the oven). Oil choice is another thing - any vegetable oil/blended oil is fine, as long as it can withstand pretty high heat. The newest thing is flaxseed oil, which is expensive but gives pans a mirror like finish and makes them very nonstick. My method is: wash/scour off seasoning, place in cold oven. Turn oven on to 400F. Take out pan once oven is preheated. Carefully cover all surfaces in a light layer of oil of choice. Put back in oven until not shiny. Done if regularly seasoned, and repeat the process for first seasoning. It'll take hours and several coats of oil to season or reseason for the first time. And even then it won't be that good until cooked on regularly. I recently reseasoned all my mom's cast iron using this method, and it works. (they were all rusty af and I couldn't stand it anymore!)
The blow torch just reminds me of when I asked my dad if he had a blowtorch while I was cooking christmas dinner and he came back with a propane torch which he used for metal work 😂 It was brilliant and definitely cheaper
“I’m losing control, guys, we gotta wrap this up.” - Michael Brian Huttlestone, Designated Fire Extinguisher Holder, 2021. This sums up the Community’s reaction. Thank you for the representation 😂
A cast iron pan milled "smooth" that needs as much seasoning as a non milled pan and it costs 1/3+ more the the normal cast iron? They had people back that? I believe there's a quote attributed to PT Barnum or Mark Twain that may apply.
I'm surprised more people on the comments didn't talk about that. Gurentee the people who backed that were expecting a cast iron pan that didn't need to be seasoned. Whether or not thats what the Kickstarter promised, I dunno, but I bet that's what people thought it was about.
The milling smooth is a nice feature. I've done that myself with a cast iron pan and it does work really well. There's a reason people aren't manufacturing 'roughened' steel pans after all. And if you don't have the tools for it, I can see wanting to small pay a premium for that. You get better surface contact, and you get more even heat transfer sine you wont end up with little craters of thicker seasoning. That's not a big deal, or even necessary, but it's fine. It'll help it be a little more rust resistant as well. Basically some of the same logic as enamelled cast iron It's still cast iron though, so it still needs seasoning. Being smooth doesn't help it be non stick either. It actually makes it worse if it's just bare cast iron. "sticking" is a material interaction between the two surfaces and if it'll stick improving the surface contact does not help that! The layer of polymerized oil is what makes it nonstick.
That pan seems way overpriced for being...a pan. I have a 12" cast iron skillet that I bought new for around $30, and it has been an amazing addition to my kitchen. I'm not sure how basically machining out the inside so it's smooth makes it worth so much more. Lodge skillet ftw!
Not to mention most antique/vintage cast iron is very smooth. You can certainly find an antique cast iron pan for much less than $120 and it would require the same amount of upkeep.
@@johnnyCheeseburger Exactly. Also, that blowtorch looks super cool and all, but if it's going to warp the baking sheet like that every time you use it...that seems like a problem for the baking sheets.
@@opmaus I really think it's more of a "finish the dish" at the end of a get together than a normal kitchen implement myself. (Course if you have the kitchen for it why not). But on a porch or backyard it makes a lot of sense if you don't have time/space/fire for a full barbeque or whatever. Maybe get a wire rack or heavier tray Or warm them in the oven beforehand so the warping is less.
Omg thank you I thought I was the only one!! I was wondering why not guy a thrift store pan?? My mom got ne that we found out was around 100 yrs old and it's amazing!!
The flame thrower gun was actually made specifically for a TH-camr who does Sous Vide experiments and wanted something to sear with that didn't mess up the perfect sous vide cook of meat. Prior to the gun he was using blow torches but a fan sent him a jerry rigged gun that he created for easier/"safer" indoor use.
So I'm not the only one thinking it's a thinly-veiled Zombie Apocalypse weapon? Hopefully there's a "Z" setting on a dial, to give enough distance so you can light up a zombie before it gets closes enough to bite you.
I would love to see a follow up video where the team shows which gadgets, subscription boxes or ingredients they use regularly at home from the last few years with new ideas of how to use them. A best of video!
@@MtnNerd The secret to seasoning cheap cast iron pans is removing the seasoning by soaking in boiling water, and deliberately rusting the pan by leaving heavily salted water in it for a couple of days. Scrubbing it out with steel wool then rusting and scrubbing it out one more time before reseasoning. The controlled rusting process removes the high rough spots giving a much smoother finish.
@@JHNielson4851 That method works but embeds aluminum oxide and silica into the cast iron. The rust method sets the pan up better to become perfectly smooth over time.
I'm assuming that the crew gave Ebbers a MAP-PLUS canister instead of a regular propane canister because they knew the flame would be 25% HOTTER THAN PROPANE.
My first impression upon seeing the thumbnail: Omg is that a flamethrower? 1 second later: WAIT, WHO GAVE BEN A FLAMETHROWER do we not remember the coconut shredder?!
The ending scene where you could see Barry stop for a second trying to think how he would explain what just Jamie did and proceeding with just “nevermind” i’m dead 😂😂😂
@@Chunkosaurus Yeah. And what about those new fangled mutli-burner gas stoves? Everyone is up in arms about those! No. Wait. My mistake. They've been accepted in kitchens for over 200 years.
You can get a Lodge cast iron that will be better pre-seasoned than the pan featured here for like fifty or sixty dollars. I suspect the milling of the cook surface may even make sticking worse as possibly the slight uneven surface of a traditional cast iron pan works with the seasoning to reduce surface sticky area.
Bought a Lodge pan through Amazon UK last year for around 35 quid and ye, you are spot on with your assessment. Brilliant pan with a good reputation at half the price. Nuff said.
I suspect it's just a bad seasoning job. Most older cast irons are smooth and people never had an issue. Heck, the thin black steel pans a lot of kitchens use are smooth af. The roughness of new cast irons is mainly to cut costs, it doesn't really matter once you have a proper layer of seasoning on there and it's what has allowed cast iron to stay so cheap
I bought a cast iron skillet for around 30€, took a grinder to it cause I didn't like the preseasoning, re-seasoned it and it has been smooth, non-stick and a dream to handle ever since. Didn't have a fancy leather sheath though.
I can’t get my head around the fact that someone re-invented the cast iron pan and came up with a cast iron pan. I have a few different Lodge pans, you can’t go wrong with any of them.
Lodge casts it with itty-bitty bumps to make their factory seasoning stick better so you can cook with it straight out of the box, which they're really transparent about on their website and on the care instructions. Smooth pans work just as well with good seasoning, they're just a little harder to get good layers of seasoning on.
the torch deformed the baking sheet. also, i remember a sushi chef once told us during an omakase that he doesnt like using it because the smell of the propane ruins the flavor of the fish, and i agree
I love the confidence and comfort Ben had in handling that giant torch gun, you know he is used to handling one I was also in awe at how it changed the shape of the baking trays
I have to preheat my favorite cookie sheet, otherwise if I make chips on it it tends to eject half of them around the oven. I even found one on top of the upper coil.
For cast iron skillets, expect to pay a higher price. These are meant to not only last a very long time, but more than likely you"ll be passing this down in the family. Ben is right about properly seasoning those pans. The more they are seasoned over time, the more non stick they become. If anyone wants to see a how to properly maintain cast iron skillets, i suggest Kent Rollins channel.
I'd pick Suvi gun too. The Coldbrew gadget doesn't seem to add much to me for the price it has, and the Prepd skillet kind of failed the practical test despite being prepped according to the instructions, so the price feels very high and unproven (while the grip makes me worry it might just end up slipping out of my hand while handling it once grease gets involved!)... but the gun is both very effective at what it does, and an amazing product to to whip out at a gathering. Yeah, it is cheeky and there is probably a cheaper and/or better-performing product for what it does, but this one is all about the impression it leaves behind and it rocks it. That kind of added value is what I'd expect from something crowdfunded.
As usual, Jamie is pure chaos, Barry falls for the pretty and pretentious, Mike is distracted by the shiny thing and Ben never fails to throw in a Bennuendo.
I don't understand why anyone (no less thousands of people) would crowdfund a cast iron pan. Barry couldn't name a single thing about that pan that was new or innovative - or maybe it didn't make the edit. Mike suggested he only picked it because of the leather sheath and Baz admitted that was a factor. There are tons of great cast iron pans out that - mostly that require seasoning. Lodge Logic pans come with approximately 3 years of seasoning on them so they really are non-stick from day one. Also, they're less than half the price of that crowd funded loser product. Leather sheath sold separately, but still under $15 additional.
The thumbnail on the video with Ebbers and the Su-V Gun, made me immediately had shades of Tim Allen as “Tim ‘The Toolman’ Taylor” saying “More Power”! Love it! This show has quickly become a new obsession.❤
The Cast Iron is ruined when they did that to the bottom. It's whole non-stick claim is the seasoning done to the pan and one that's maintained is non-stick. Seasoning a Cast Iron Skillet is where oil builds up in the uneven surface and when you do the heat cycles, you cook that oil onto the surface locking it in. It's why you have people who refuse to wash a Cast Iron Skillet though you can wash them by hand but you will need to re-season them every 3-6 months based on use. That Prepd skillet is garbage and a waste of money.
I know an interesting gadget that could be reviewed. Tefal Snack Time Sandwich and Waffle Maker. The interesting thing about this machine is that it has switchable irons and a large collection of irons that you can buy so that it works for whatever you need. We use it quite often and it is a handy gadget that the chefs might even like.
I don't get the pan. It's meant to be "prepped" and non-stick, but then all the talk of needing to season it and look after it that way makes it sound like any other cast iron pan, which are much cheaper than $120 and also nonstick if you properly season it and look after it
The coffee ones seems nice, but I'm definitely not patient enough to wait that long for my much needed fix of caffeine nor am I organised enough to pre make this.
Ben expediently removed the Rice Cooker and then nicked the Wok home. In the words of the poet-philosopher Uncle Roger: “Nephew Ben, How will you now cook Asian food haiyaaa?”
I think "we all" wanted the flamethrower, "we" mightn't have known it at the time ... but now "we" do so let's demand a dangerous" kitchen gadget pass-it-on!!! ;)
the whole selling point is the surface finish of the machining of the interior, which other cast iron pans have, but basically just enough to get rid of the roughness of the casting. They likely believe they have the finest surface finish requirements on their pans, hence the marketing based on the machining. The question is, is the surface finish actually any better than a standard cast iron of the same size? This could be answered with a surface finish comparator, if there is no obvious difference at a passing glance. Their idea of a pan so smooth that nothing sticks naturally is possible, it would just be a lot more expensive than what they are offering currently. For their vision to exist you need to lap the interior (a very expensive process, with very expensive inspection requirements), where the measurements of deviations in the surface are micron level. This results in a mirror finish in the base metal itself, rather than the one found in the polymerized seasoning buildup that some youtubers have done. Seasoning a pan fills in the surface deviations and builds a new layer to polish and buff smooth. The amount of seasoning cycles to get to a mirror coat is tied to the smoothness of the raw pan. If the prepd pan actually is machined finer than their competitors, then their claim of requiring less seasoning holds up basically they are alleging all the other non stick pans have coatings (which can be damaged) or are uncoated but require *more* seasoning than theirs (due to the machining).
I was gunna purchase tHe Prep’d cast iron, but they wouldn’t answer my Flour question on even heating…so I pulled out. However I did find an incredible Kickstarter gadget that was delivered…it’s called the Mannkitchen Pepper Cannon and while expensive is an absolute must have in m6 opinion for anyone who grills a lot or is just sick of a million pepper mill cranks.
it warped both trays, for the salmon and ribeye and when dealing with fire, safety is always relative obviously the boys shouldnt have used that near a wood counter but they did have a fire extinguisher nearby when dealing with torches, make sure to use it away from anything that could catch fire or melt, and if indoors make sure its in a well ventilated area
more than two years ago I bought the Dripster cold brew coffee for 35 euros. Exactly the same system. If you look around it is still for sale somewhere for 35-39 euros.
Oh grow up. He's not dead. And he was never very happy with this shower of clowns in the first place. Watch the old videos and learn to read personality.
Me: Ahh, yes, Sorted has really matured in the last few year. They’re cultured and educated-
Sorted: (pulls out flamethrower)
Me: still children
And always will be 😉
Did you ever have ANY doubts? ^*^
@@januzzell8631 I mean, that’s my mistake really
@@sarahbee6758 Absolutely! And we all make it 🤣
@@SortedFood So...is THIS what happens when James is gone. REAL kitchen toys? I approve.
That flame thrower needs to come back more. Give it a little chef jacket, some googlie eyes, and call it James.
googly eyes on it mate
It’s got the same fiery spirit as James 🤷🏻♂️
In the words of Tim the Tool Man MORE POWER!!!!
😂
Mike: Clutches the fire extinguisher for dear life.
Ben: The fire speaks to me.
Meanwhile Baz clutches Mike for dear life, as he tries to use Hutters as a human shield!
Ben: The flames hunger for the blistering of flesh!
@@LordDragox412 14:31
He might just be a firebender lol
I know its been 2 years sInce you made this comment but I needed to thank you cause it made me laugh and I needed it.
Ben’s utter delight at the flame thrower juxtaposed with the boys’ barely contained horror is everything.
i love how this ep really shows everyone’s personality in the crowdfunded items they chose😂
mike: likes cool gadgets
barry: likes fancy stuff
jamie: likes fun things
Mike's gadget is insanely expensive with upkeep, Barry's pan is irrelevant at best, and Jamie's gadget is trying to solve a problem that doesn't exist.
Yeah that sounds about right. xD
I don't know about that last one. I have a big charcoal grill, and although my chimney works, that torch would.make it go a lot faster.
@@Khazandar its not really trying to solve a problem, its taking a process people already use and trying to make it easier and quicker
thats kinda the point of most kitchen gadgets, heck its the same exact goal of the cold brew
also out of curiosity (as i dont brew coffee myself) how would the cold brew gadget get "insanely expensive"? as far as i can tell filters and coffee are relatively inexpensive and last for a while (that is unless your buying fancy premium stuff)
@@mrroboshadow in the end coffee makes up the largest cost because the gadgets last so much longer than a bag of beans and you use twice as much as hot brew
@@hutima2 maybe but again, unless your buying premium brands coffee doesnt cost THAT much
you can buy huge bags of of coffee for a few bucks so im sorry but i dont understand where you're coming from
yes its a regular expense but it isnt the fortune you're making it out to be
Can we just acknowledge how well Ben handled the flamethrower? The man just oozed confidence while doing that 😂
As if he had always done it for years
I'm not sure he should be left unsupervised with it though!!
Well, he is a lad. 😄
I think it's because being a chef is the best life direction an early discovery pyromaniac can take, coupled with his intelligence and just enough discipline to start his own cooking channel to guarantee his hobby of setting things on 'very controlled and precise' fire AKA cooking.
I died when Ben said: “I missed a bit.” And then completely covered the food in flames. 😂
He really enjoyed himself with that one!
Bathe in holy fire
You know, we all made fun of Ben when he called himself a lad, but he's the only one that remains completely calm when faced with scary situations in the kitchen, and he's the most willing to try the seemingly dangerous gadgets like the coconut shaver.
Turns out, he really is a bit of a lad himself
To be fair you would expect a chef to be much calmwe in the face of situations in the kitchen compared to normals, just like you'd expect a paramedic or nurse to be calm in a medical emergency. If he/they weren't then they're probably in the wrong profession (or don't have much experience yet to gain confidence etc)
@@DreamBelief, you would be surprised how uncommon such composure is in healthcare. After more than 30 years it still unsettles and disturbs me that people can't put aside emotions and focus on what needs to be done.
This doesn't surprise me at all. No unexpected British lads surprise me since Noel Fielding proved exactly how good he was at sports in high heeled boots on Taskmaster.
@@DreamBelief "tO bE FaIr" their other chef was the one freaking out the most about the coconut shaver
I remember how the boys all thought the motorized coconut scraper was so dangerous. Then they handed Ebbers the Su-V gun.
"Dangerous" kitchen gadget pass-it-on impending, if we all pester them for it!!! ;)
I still think the scraper was more dangerous for an untrained individual to use.
Scraper definitely is more dangerous since the intended use is to move into it, while the SU-V gun's intended use is to fire it away from you.
New series: finding the metal pan that Jamie’s extreme torch doesn’t ruin
motorized coconut scraper is standard fare in many Indian household kitchens
Can you do a "how to season/break in cookware" show? I just bought a new wok as well and Ebbers saying he recently went through the process of breaking his in made me realize I have no idea what I'm doing when it comes to seasoning cookware.
Lol I bought a carbon steel wok just about a year ago too! I have to say a few things occasionally stick, like stir fried ramen noodles. But everytime I use it it seems to get better and better at becoming non-stick.
Its basically a matter of use it and seasoning it after every use like I do my cast iron. But its easier on my arms to use.
And I occasionally do a deep fry dinner for us in it. Its deep and holds a lovely temp for deep oil frying.(good grief autocorrect 🙄 its frying not farting! Its tried to correct it to that 3 times lol. Maybe I need more coffee 🤣)
But use it scrub it clean and dry it over low heat. Once dry i use a bit of oil on a paper towel or a bit of a spray of oil let cool on the hob and put back on the rack.
But the colors of the rainbow I ended up with is very cool. On the outside it has darkened and has a rainbowish glaze.
Have a great day or night 🥰
Ah time for nice food and comfort… OH MY GOD IS THAT A FLAMETHROWER?!
Hahahaha, 100%. DANGER, DANGER!
Which is more dangerous? The flamethrower or the coconut grater? 😜
In Texas that’s just Saturday
@@oon-huing1729 Trick question. It's Ben.
have the su-vide gun (original backer) worth every cent, works great as chrorcal starter also although it is smaller
When I saw the flamethrower gun I thought, “that’s very American and I love it”
Hope Barry doesn't get his hands on that flamethrower. Judging by his habit of leaving hobs on, that wouldn't end well for the sorted studio
Or he would just spend 10 minutes flaming another red pepper?
@@oon-huing1729 with that one I don't think there'd be any red pepper left after ten minutes- just a small pile of ashes
@@oon-huing1729 I own one, I used it to char some tomatoes a week or so ago, about 30 seconds to do six tomatoes all over, but I was being slow and careful with it.
We now need a "Dangerous" kitchen gadget pass-it-on, and for Jamie to leave that flamethrower on the counter for Baz now ...
And "we" can see it, if we all pester them for it!!! ;)
@@Tarantio1983 they'd probably need firefighters, an ambulance, a lifeguard and a life coach on set
I think Ebbers finally proved he's "a bit of a lad" with selecting the flamethrower. How could we ever have doubted him?
Let’s be real: the person who made the SU-V Gun probably lays awake at night thinking “you know what could tenderise a whole lot of steak really well? Gattling Gun”
I read this before watching that far into the video and was very confused why there was a car (read each letter individually) related gun included in a food video
IDK if the inventor does but I've certainly thought about fire arm related cooking. Combine two of my favorite things. Mostly the options are impractical unless you have a belt fed mounted weapon... even then they don't get very practical. That being said a Gatling gun is not as good for it due to the spinning and producing less heat per bullet because of the multiple barrels and spinning.
I think beanbag rounds or other less than lethal projectiles would do a better job of tenderizing.
I didn't make it but I was thinking Jackhammer but this works as well
@@NoodleHausColubrids Bean-bag round to tenderize, as you suggested ...
Then either a Dragon's Breath (incendiary-effect round for 12 gauge shotgun round) or The B Mark VI incendiary bullet (which was packed with nitrocellulose and a small steel ball was placed in the tip of the bullet to ensure that the chemical exploded on impact).
And I suggest we petition The Lad to go to 'Murica (covid allowing) and trial this in a Pass-It-On!
Mikes shirt matches the can opener behind them and I needed to get that off my chest
I cant stop looking at it now
Testing a blow torch after James left is like posting pictures of your new girlfriend to make your ex jealous.
Wait wait, I missed this bit - how do you mean, left? Like, he's coming back right? RIGHT?
@@fallingwater He got a different job. They said he'll come back sometime as a guest but he doesn't work there anymore. Go back and watch the Celebration Cake Pass It On video. That's when they announced it.
@@fallingwater yeah he's left for a more traditional chef job but would still like to show up now and then as a guest.
@@fallingwater Eventually. But, as has been said; he's got a traditional chef-y job now.
I'm just glad they're still on good terms. Doesn't really happen on youtube
I LOVE how mike is there HUGGING the fire extinguisher with a perfect blend of horror and fascination on his face 😂
“I can’t really picture Ebbers with a (flamethrower).”
Cue the Coconut Machine. Y’all know this man lives for danger, right?
The man lives to ruin good foods with blue cheese.
Yup
I love how Ben appears to be not in the least intimidated by the blow torch thing and just goes ahead and uses it. Hats off.
I mean, its a torch. Nothing to be scared of. At least you aren't like everyone else claiming its a flame thrower.
I was a little concerned by the way the SU-V Gun warped the metal trays 😂
I was looking for that comment. That poor tray.
Eh they usually unwarp. I have a tendency to warp mine in the oven.
Metal baking trays tend to bend and warp at certain temps if they don't have something heavy enough on them the trays I place my loaf pans on top of always warp when I'm baking bread. After they cool down they usually warp back with an ungodly noise that scares the crap out of anyone not expect it
It was certainly nothing warped by the gun itself. It is a highly used sheet tray, they often tend to warp from high use in the oven at high temps. Even home chefs have some sheet trays that have warped.
Slow warping is not always a problem with a good tray (even heat distribution) but these warped way too fast (and we all know that's very bad for the warp core don't we trekkies 😂 )
Great video, but on a side note: It's so great to see you 4 together in the kitchen. I don't know why, but that image just got me after all this social distancing times. Lovely!
Baz: Prepped, without the “e”
Mike: *fish sounds*
Best part lol
The zoom in on Ben’s happy face with the flame thrower is my fave. This was the joy and fun spirit that makes sorted great to watch. I notice when they aren’t enjoying what they make. I hope they continue to make what gives them joy.
Mike: “Unpr’pped.”
Barry: “No, the other ‘E’.”
I literally died 😂
Hilarious 😂
I’m sorry you are dead now
R.I.P
It was more Jamie then Mike
Literally?
I’m addicted to cast iron, it’s the only thing my parents ever cooked with.
That is a silly price!!! I’ve spent years finding and restoring antique/vintage cast iron and for $20 I get perfectly smooth, light and exceptionally seasoned pan and that cook perfect every time. If you ever want a good cast iron pan I’ll send you one
OMG this. As far as material costs go, that single pan is an appreciable % of the cost of a literal ton of cast iron.
Even if you want to assume fairly small batch production, very generous wages for the makers, lots of QC and refinement and so on, 120 dollars is bonkers. Part of the reason cast iron is such a good material is how simple and cheap it is to work with.
Then as you point you, cast iron "forever" pans aren't a new idea. You can find a cast iron that someones great grandma bought in the 1890s, and as long as it hasn't been left to rust it works the exact same as a modern pan (and even if it has been left to rust it might be restoreable). Every cast iron pan ever made that hasn't rusted through or made it to a scrap yard is still out there and usable. Check your local thrift store.
How much would you want for one?
Hey! Is this I'll send you one part holds for everyone?
“He has nothing to live for!” Getting flashbacks to the coconut gadget with the flamethrower.
He even pulled off a cheeky smile while handling the flamethrower. Smooooooth.
I'm glad I'm not the only one. Too bad there was no ginger in the background to tell him that it wasn't worth it.
"Dangerous" kitchen gadget pass-it-on impending, if we all pester them for it!!! ;) @SORTEDfood ... get on this, please?!
@@SortedFood Ebbers is fearless!
Put the two together and Ben can have toasted coconut shavings!
Yes Mike!! Representing the caffeine sensitive people with the 'no caffeine after 3 rule' I'm exactly the same
I am none after 10 am. I am a mess
A: Cold coffee
B: Fry Pan
C: FLAME THROWER
Anyone remember A or B after watching C?
Can I say it's adorable that Barry and Mike traded holding and hugging the fire extinguisher?
A bit less foody but I’d be interested in a video about Sorted as a channel/business. Things like meeting the behind the scenes time, what goes into recipe planning for videos and books, how filming works, how you schedule filming recipes that need multiple hours to cook or rest, how you’ve coped/adapted to covid, plans for the future ect ect. It would be nice to sort of see behind the scenes a little bit!
You mean you wonder how they got everything.... *sorted*
So you can steal their ideas 😂
@@hornitako7006 oh no. What have you done
or you can just enjoy the content they make since it’s a literal food channel lol? they work hard to make their videos, why would you expect them to make a bts
@@spicycaboose I do enjoy their content, it’s why I want to know more about it?? I’ve been watching for about a decade and they’ve worked incredibly hard to grow and develop during that time. Not all of their videos are 100% food and I think it be an interesting one off to see how sorted works to create the videos we all enjoy 😊
Ebbers: *casually using a flamethrower as a kitchen appliance* Me: 'either chefs are extremely well trained on all types of blowtorch to make the creme breulle or Ben has some storys to tell'
I'd love to watch a video about how to properly season a pan.
th-cam.com/video/vsthDhOodDs/w-d-xo.html
Me too... because I have insomnia and that would certainly cure it.
It really depends if you want the factory seasoning or not. To completely reseason a pan, you have to get all of the factory/old seasoning off, which is a lot of elbow grease with steel wool or scouring pad. The next thing to keep in mind is you never want to put seasoning on a wet pan, or any water at all. So you get it as dry as possible (I do it in the oven). Oil choice is another thing - any vegetable oil/blended oil is fine, as long as it can withstand pretty high heat. The newest thing is flaxseed oil, which is expensive but gives pans a mirror like finish and makes them very nonstick.
My method is: wash/scour off seasoning, place in cold oven. Turn oven on to 400F. Take out pan once oven is preheated. Carefully cover all surfaces in a light layer of oil of choice. Put back in oven until not shiny. Done if regularly seasoned, and repeat the process for first seasoning. It'll take hours and several coats of oil to season or reseason for the first time. And even then it won't be that good until cooked on regularly. I recently reseasoned all my mom's cast iron using this method, and it works. (they were all rusty af and I couldn't stand it anymore!)
You only have about a million to choose from on TH-cam, unfortunately.
Best advice I can give anyone, bring it to a Chinese or Indian restaurant and they will season a pan for you no problem
The blow torch just reminds me of when I asked my dad if he had a blowtorch while I was cooking christmas dinner and he came back with a propane torch which he used for metal work 😂 It was brilliant and definitely cheaper
I don't know why I'm as amused by the image of Mike cradling the fire extinguisher like a baby as I am.
“We’re all tested” is an A+ segue that would not have made sense until 2020 happened
“I’m losing control, guys, we gotta wrap this up.” - Michael Brian Huttlestone, Designated Fire Extinguisher Holder, 2021.
This sums up the Community’s reaction. Thank you for the representation 😂
This is one of the bestest comment i have read today :) Thanks for this epic comment :)
A cast iron pan milled "smooth" that needs as much seasoning as a non milled pan and it costs 1/3+ more the the normal cast iron? They had people back that? I believe there's a quote attributed to PT Barnum or Mark Twain that may apply.
I'm surprised more people on the comments didn't talk about that. Gurentee the people who backed that were expecting a cast iron pan that didn't need to be seasoned. Whether or not thats what the Kickstarter promised, I dunno, but I bet that's what people thought it was about.
The milling smooth is a nice feature. I've done that myself with a cast iron pan and it does work really well. There's a reason people aren't manufacturing 'roughened' steel pans after all. And if you don't have the tools for it, I can see wanting to small pay a premium for that. You get better surface contact, and you get more even heat transfer sine you wont end up with little craters of thicker seasoning. That's not a big deal, or even necessary, but it's fine. It'll help it be a little more rust resistant as well. Basically some of the same logic as enamelled cast iron
It's still cast iron though, so it still needs seasoning. Being smooth doesn't help it be non stick either. It actually makes it worse if it's just bare cast iron. "sticking" is a material interaction between the two surfaces and if it'll stick improving the surface contact does not help that! The layer of polymerized oil is what makes it nonstick.
That pan seems way overpriced for being...a pan. I have a 12" cast iron skillet that I bought new for around $30, and it has been an amazing addition to my kitchen. I'm not sure how basically machining out the inside so it's smooth makes it worth so much more. Lodge skillet ftw!
Not to mention most antique/vintage cast iron is very smooth. You can certainly find an antique cast iron pan for much less than $120 and it would require the same amount of upkeep.
@@johnnyCheeseburger Exactly. Also, that blowtorch looks super cool and all, but if it's going to warp the baking sheet like that every time you use it...that seems like a problem for the baking sheets.
@@opmaus I really think it's more of a "finish the dish" at the end of a get together than a normal kitchen implement myself. (Course if you have the kitchen for it why not). But on a porch or backyard it makes a lot of sense if you don't have time/space/fire for a full barbeque or whatever. Maybe get a wire rack or heavier tray Or warm them in the oven beforehand so the warping is less.
Omg thank you I thought I was the only one!! I was wondering why not guy a thrift store pan?? My mom got ne that we found out was around 100 yrs old and it's amazing!!
Gotta love a kitchen tool you can repair leaks in your roof with.
That is a rare honor.
Oh Barry, pretentious even in picking his gadgets 😂
He's got to live up to the name.
The facial expressions throughout the blow torch part were FANTASTIC
This episode is "Ben Having Fun". - The Su V Gun was probably an attempt to make an anti- Zombie weapon for the kitchen that won't get you arrested.
The flame thrower gun was actually made specifically for a TH-camr who does Sous Vide experiments and wanted something to sear with that didn't mess up the perfect sous vide cook of meat. Prior to the gun he was using blow torches but a fan sent him a jerry rigged gun that he created for easier/"safer" indoor use.
@@organicgrains You're not per chance talking about Guga from "Sous-Vide Everything", right?
So I'm not the only one thinking it's a thinly-veiled Zombie Apocalypse weapon? Hopefully there's a "Z" setting on a dial, to give enough distance so you can light up a zombie before it gets closes enough to bite you.
@@RustyDust101 I am
I would love to see a follow up video where the team shows which gadgets, subscription boxes or ingredients they use regularly at home from the last few years with new ideas of how to use them. A best of video!
Prepd pan just seems like a knockoff of high grade stargazer cast iron pans at the same price.
Yeah the main advantage seems to be that it's less work to season than the cheap lodge ones
@@MtnNerd the stargazer pans are also machined to be much smoother with additional features to justify the premium price.
@@MtnNerd The secret to seasoning cheap cast iron pans is removing the seasoning by soaking in boiling water, and deliberately rusting the pan by leaving heavily salted water in it for a couple of days. Scrubbing it out with steel wool then rusting and scrubbing it out one more time before reseasoning. The controlled rusting process removes the high rough spots giving a much smoother finish.
@@alt5494 - I just used a random orbit sander with progressively finer grit.
@@JHNielson4851 That method works but embeds aluminum oxide and silica into the cast iron. The rust method sets the pan up better to become perfectly smooth over time.
Love how they used a pan that was no longer useable for baking, but still good for the a flamethrower.
The way Jamie looks on with sheer joy as Ben buries the steak in flames absolutely got me 😂
14:31
When James comes back for a visit/video, I want to see how he’d react to that Su-V Gun/Flamethrower. 😄🔥
Did someone crowd fund a small 'Not a Flame Thrower ' and call it a Su-VGun? 👌🏽
I'm assuming that the crew gave Ebbers a MAP-PLUS canister instead of a regular propane canister because they knew the flame would be 25% HOTTER THAN PROPANE.
My first impression upon seeing the thumbnail: Omg is that a flamethrower?
1 second later: WAIT, WHO GAVE BEN A FLAMETHROWER do we not remember the coconut shredder?!
The ending scene where you could see Barry stop for a second trying to think how he would explain what just Jamie did and proceeding with just “nevermind” i’m dead 😂😂😂
A flamethrower in a kitchen. Nothing can go wrong there, right?
Or did the smoke alarm need testing and the test button was to difficult to reach?
Hilariously as an owner of a su-V gun there is mo9re smoke from a hot cast iron then there is from the su-V gun.
@@Chunkosaurus Yeah. And what about those new fangled mutli-burner gas stoves? Everyone is up in arms about those! No. Wait. My mistake. They've been accepted in kitchens for over 200 years.
@@christopherbiomass7155 People see big flames and think scary when it is powerful but easily controlled it is an extremely well designed device
I almost spent money on the Prepd pan believing it was prepped straight out the box, thanks so much for doing this episode!
You can get a Lodge cast iron that will be better pre-seasoned than the pan featured here for like fifty or sixty dollars.
I suspect the milling of the cook surface may even make sticking worse as possibly the slight uneven surface of a traditional cast iron pan works with the seasoning to reduce surface sticky area.
Bought a Lodge pan through Amazon UK last year for around 35 quid and ye, you are spot on with your assessment. Brilliant pan with a good reputation at half the price. Nuff said.
I suspect it's just a bad seasoning job. Most older cast irons are smooth and people never had an issue. Heck, the thin black steel pans a lot of kitchens use are smooth af. The roughness of new cast irons is mainly to cut costs, it doesn't really matter once you have a proper layer of seasoning on there and it's what has allowed cast iron to stay so cheap
I bought a cast iron skillet for around 30€, took a grinder to it cause I didn't like the preseasoning, re-seasoned it and it has been smooth, non-stick and a dream to handle ever since. Didn't have a fancy leather sheath though.
I can’t get my head around the fact that someone re-invented the cast iron pan and came up with a cast iron pan. I have a few different Lodge pans, you can’t go wrong with any of them.
Lodge casts it with itty-bitty bumps to make their factory seasoning stick better so you can cook with it straight out of the box, which they're really transparent about on their website and on the care instructions. Smooth pans work just as well with good seasoning, they're just a little harder to get good layers of seasoning on.
the torch deformed the baking sheet. also, i remember a sushi chef once told us during an omakase that he doesnt like using it because the smell of the propane ruins the flavor of the fish, and i agree
I’m so happy for Mike because someone needed him to take a hiatus from all the espresso martinis and caffeine.
is that why his hands were so shaky in recent episodes?
@@heidisparklebottom Perhaps.
Ben looked like he was REALLY enjoying the um flame thrower. Lol
Prepped, without the "e"
My favorite Taking Back Sunday song
I love the confidence and comfort Ben had in handling that giant torch gun, you know he is used to handling one
I was also in awe at how it changed the shape of the baking trays
I have a cookie sheet that warps every time I make something. When it cools, it goes back to normal
I have to preheat my favorite cookie sheet, otherwise if I make chips on it it tends to eject half of them around the oven. I even found one on top of the upper coil.
For cast iron skillets, expect to pay a higher price. These are meant to not only last a very long time, but more than likely you"ll be passing this down in the family. Ben is right about properly seasoning those pans. The more they are seasoned over time, the more non stick they become. If anyone wants to see a how to properly maintain cast iron skillets, i suggest Kent Rollins channel.
I'd pick Suvi gun too. The Coldbrew gadget doesn't seem to add much to me for the price it has, and the Prepd skillet kind of failed the practical test despite being prepped according to the instructions, so the price feels very high and unproven (while the grip makes me worry it might just end up slipping out of my hand while handling it once grease gets involved!)... but the gun is both very effective at what it does, and an amazing product to to whip out at a gathering. Yeah, it is cheeky and there is probably a cheaper and/or better-performing product for what it does, but this one is all about the impression it leaves behind and it rocks it. That kind of added value is what I'd expect from something crowdfunded.
That look at 13:43 that the lads share is the look of lads who know their chef mate is in his element and they are going to reap the rewards.
"let's cook fish with a flamethrower!"
America please behave
OMG...that su-v gun in America is...And the DARWIN award goes to......
It was made by an American Engineer!
@@meatbyproducts But was he a Floridian?
Remember, this was also apparently the smaller version...
Hugs on the SVE channel has a couple just like that one.
As usual, Jamie is pure chaos, Barry falls for the pretty and pretentious, Mike is distracted by the shiny thing and Ben never fails to throw in a Bennuendo.
Only real cooks use Flamethrowers!
You know it 👊
I don't understand why anyone (no less thousands of people) would crowdfund a cast iron pan. Barry couldn't name a single thing about that pan that was new or innovative - or maybe it didn't make the edit. Mike suggested he only picked it because of the leather sheath and Baz admitted that was a factor. There are tons of great cast iron pans out that - mostly that require seasoning. Lodge Logic pans come with approximately 3 years of seasoning on them so they really are non-stick from day one. Also, they're less than half the price of that crowd funded loser product. Leather sheath sold separately, but still under $15 additional.
Lodge make a perfectly serviceable pre-seasoned cast iron pan for a fraction of the cost. I'm with Ebbers on this one.
The thumbnail on the video with Ebbers and the Su-V Gun, made me immediately had shades of Tim Allen as “Tim ‘The Toolman’ Taylor” saying “More Power”! Love it! This show has quickly become a new obsession.❤
I love the cake pans warping from the heat of the flame.
I'm surprised they didn't talk about that ^^
The Cast Iron is ruined when they did that to the bottom. It's whole non-stick claim is the seasoning done to the pan and one that's maintained is non-stick. Seasoning a Cast Iron Skillet is where oil builds up in the uneven surface and when you do the heat cycles, you cook that oil onto the surface locking it in. It's why you have people who refuse to wash a Cast Iron Skillet though you can wash them by hand but you will need to re-season them every 3-6 months based on use. That Prepd skillet is garbage and a waste of money.
Yeah and you can get a Lodge cast iron of the same size for like $40.
got excited about having 'benny hill' style music over the experiment, but there was none
I know an interesting gadget that could be reviewed. Tefal Snack Time Sandwich and Waffle Maker. The interesting thing about this machine is that it has switchable irons and a large collection of irons that you can buy so that it works for whatever you need. We use it quite often and it is a handy gadget that the chefs might even like.
Did anyone else notice how the trays were bending with the heat?
Marcia, Marcia, Marcia...yes. caused some alarm...
You did not call that a poutine! Screaming in Québécois 😂
I'd like the gun that way when I turned it on and yelled for everyone to get out of my kitchen they bloody well would. Power in my hands.
I don't get the pan. It's meant to be "prepped" and non-stick, but then all the talk of needing to season it and look after it that way makes it sound like any other cast iron pan, which are much cheaper than $120 and also nonstick if you properly season it and look after it
Agreed, sorry, Barry, but that wasn't worth it
Well, after this I think we know what Ben's weapon of choice is going to be when he cracks and goes on a rampage XD
Now that the normals are sorted it's time to deal with the food team.
Oooh that's dark. And I'm here for it
Could the team do a whole episode about sous vide meat and things? Tips, tricks and fun things to learn?
The coffee ones seems nice, but I'm definitely not patient enough to wait that long for my much needed fix of caffeine nor am I organised enough to pre make this.
probably an overnight product
Yeah, I thought so too, but when I wake up I crave a nice and hot cup of coffee, cold brew is more like a afternoon kinda thing for me
I have the gun, nothing comes close to searing a sous vide steak. If you want to take the guesswork out of perfect Wagyu, this is great.
If they don't blowtorch a pepper I don't know what to do.
Recipe Relay, crowd-funded kitchen gadgets edition
@@hiddenbutdeadly dangerous "kitchen gadget pass-it-on and the coconut grater could come back too!!! ;)
That last bit! 🤣🤣🤣 Oh, Jamie.
Ben expediently removed the Rice Cooker and then nicked the Wok home. In the words of the poet-philosopher Uncle Roger: “Nephew Ben, How will you now cook Asian food haiyaaa?”
Considering I don't drink coffee, and already have plenty of well-seasoned cast iron, the answer is pretty obvious which one I'd pick...
i'd never use it.. but they're all kinda toys and one of them is a flamethrower. It sorta wins by default.
People don't love their coffee, they are addicted to it and nobody sees a problem.
I think Jamie just wanted to buy a flamethrower
I think "we all" wanted the flamethrower, "we" mightn't have known it at the time ... but now "we" do so let's demand a dangerous" kitchen gadget pass-it-on!!! ;)
@@Tarantio1983 oh lord no. That coconut thing might still be somewhere, biding it's time until the next fool to turn it on.
I have one of those Su-VGuns. It is amazing. Great show guys.
i don't get the pan?
It's just a pan?
Like why is it better than any other good quality pans?
the whole selling point is the surface finish of the machining of the interior, which other cast iron pans have, but basically just enough to get rid of the roughness of the casting. They likely believe they have the finest surface finish requirements on their pans, hence the marketing based on the machining. The question is, is the surface finish actually any better than a standard cast iron of the same size? This could be answered with a surface finish comparator, if there is no obvious difference at a passing glance.
Their idea of a pan so smooth that nothing sticks naturally is possible, it would just be a lot more expensive than what they are offering currently. For their vision to exist you need to lap the interior (a very expensive process, with very expensive inspection requirements), where the measurements of deviations in the surface are micron level. This results in a mirror finish in the base metal itself, rather than the one found in the polymerized seasoning buildup that some youtubers have done. Seasoning a pan fills in the surface deviations and builds a new layer to polish and buff smooth. The amount of seasoning cycles to get to a mirror coat is tied to the smoothness of the raw pan. If the prepd pan actually is machined finer than their competitors, then their claim of requiring less seasoning holds up
basically they are alleging all the other non stick pans have coatings (which can be damaged) or are uncoated but require *more* seasoning than theirs (due to the machining).
Two words: "Leather Sheath".
"no, the other e" idk why i laughed so much at that 😂
I was gunna purchase tHe Prep’d cast iron, but they wouldn’t answer my Flour question on even heating…so I pulled out. However I did find an incredible Kickstarter gadget that was delivered…it’s called the Mannkitchen Pepper Cannon and while expensive is an absolute must have in m6 opinion for anyone who grills a lot or is just sick of a million pepper mill cranks.
Thanks for that, we will take a look at The Mannkitchen Pepper Cannon :)
The flamethrower is apparently a really good way to destroy your pans! They warped so fast.
That last one is dangerous for in the house. Also.. did it actually warp the one tray that he did the salmon in with it? It looked like it.
it warped both trays, for the salmon and ribeye
and when dealing with fire, safety is always relative
obviously the boys shouldnt have used that near a wood counter but they did have a fire extinguisher nearby
when dealing with torches, make sure to use it away from anything that could catch fire or melt, and if indoors make sure its in a well ventilated area
the coffee brewer had me until Mike said 99 dollars, a little bit over my personal budget
yeah especially when there are cheaper options. or you can make your own just to figure out if you actually like cold drip coffee
more than two years ago I bought the Dripster cold brew coffee for 35 euros. Exactly the same system. If you look around it is still for sale somewhere for 35-39 euros.
I'm a bit worried how chill Ben is when handling that torch gun, he probably has had some experience with a flamethrower.
Is no one going to mention how that flamethrower warped the sheet pans the food was on?
They used MAPP gas. Its over as hot as propane(3,730c
Baking Sheet at 12:00 : 👁👄👁
Baking Sheet at 12:29 : 👁👄👁️
Didn't think the " *A* chef " in the title would hit as hard as it did ;-;
Oh grow up. He's not dead. And he was never very happy with this shower of clowns in the first place. Watch the old videos and learn to read personality.
@@AlanHope2013 perhaps you should take your own advice, dear stranger
Can we please have a compilation video of all Jamie's dorky/dancing/dad moments on his next birthday? #dorkified