sometimes you need to take a step back and you find that your palette is surprisingly adequately satisfied w the lack of flavours just as well. This is coming from an indian
Yes! Though it’s probably easy to make gourmet: pricey but the most flavorful sausages, Yukon gold potatoes mashed with heavy cream and Irish butter, and a beef demi and red wine gastrique.
You can tell the guys want to shame Ben for being smart but its really not easy. Once Ben starts nerding out on ingredients its strangely hypnotic. Like, the passion is so bright but its also like having the sun shine in your eyes when you're trying to sleep. Never change Ebbers. Never change.
I'm a fan of clever but Cassoulet just isn't the brief here. You can make much better baked beans than you find in a tin without making something completely different instead.
The biggest issue with this series is that at no point do they ever set a certain definition of what the term gourmet actually means and then adhere to that definition! Are they taking gourmet to mean that the quality of the ingredients is improved, are they taking it to mean that the dish is improved and upgraded from the original dish or are they following a different definition for the term gourmet?
Loved seeing Ebbers be completely himself and in his element. I swear tho, there was a pan to the guys were you could see their eyes glazed over trying to look interested. LOVED THIS EPISODE!! More Super Cheffy Ebbers please.
I am surprised barry consider beans on toast as his one of favorite dishes considering the fact that he owns literally every pretentious ingredient on the planet and then some 😂
I'm the same way, some of my favorite and most satisfying meals are cheap and simple...but that doesn't mean I don't enjoy pretentious and gourmet foods/meals
Ben: waxing poetic about the military history of the wine he's pairing with the beans on toast. Ben: *looks to camera* Gourmet? Are we gettin' close to gourmet?
@@BeardedDanishViking no cause my sister has no palate, she is 99% Never bothered about what she eats. She has said exactly the same thing to me aka it tastes like red wine, that why Mike reminds me of her.
@@LucydDreamx as a student with a pretty tight budget, i tend to stick to Aldi/Lidl, but when I'm specifically going for spices i need to take a bus to the other side of town to an Asda
badge idea: a "inner clock" badge, the boys can't use timers and have to prepare a dish that requires perfect timing, like steak, soft boiled eggs or any other baked good you would have to cut to see where its at.
This would be really interesting because how many people actually check the time when cooking everyday? Or is just me that always forgets to look at the time when I start cooking then end up winging it.
As another Minnesotan, I'm so glad to finally see tatertot hotdish come up, I think it'd be really funny to see the guys take a guess at what it's meant to look like
I mean it's not so different from a cottage pie, right? Potato (in this case, the tots) as a crust, a filling of ground meat, vegetables, and then a saucy bit to hold it all together.
“EBBERS CHEF IT UP” is a must have series title! EBBERS! Chef up a good old fashioned Hot Fog for all the baseball fans out there 🙏🏼😂 I now realize this says Hot Fog and I’m hoping you know what I meant lol
So glad to see Ebbers bringing his signature skills in, we haven't seen him cooking much lately. Would love to see him make "egg in a hole" gourmet. My mom called them window pictures, they're very special to me.
"Eggs in a basket" in my Minnesota/Wisconsin home. Soothed us kids so often when convalescing from flu or a cold. And the best of simple but special breakfasts.
@@nowastedwords9543 I agree! I think that's how we know it's both very basic and very home-oriented. So much comfort caring for the kids in the names as well as in the dish. This assures that the name will carry on through the family.
I kind of love how much the guys were ragging on Ebbers the whole time he was cooking then they got to eat it and it's actually as good and satisfying as it looks.
"there are three happy peasants in the kitchen right now" *ben indicates four to include himself* *ben immediately starts swilling his red wine* definitely only three ben 😂
I feel like they have made mnay mac an cheese dishes over the years. Not to say they couldn't go all out and make one with super premium cheeses, but meh.
eh they over did the mac and cheese honestly I mean didn't Mike chef it up in his steak battle against jamie's Gratin dauphinois and berry's blistered cherry tomatoes with his Bone Marrow truffle mac and cheese? oh wait that's mike poshing it up 😄
Love the Tater Tot Casserole shout-out! Definitely my childhood comfort food. Though as an adult, I was rather sad and shocked when I asked my mom for the recipe and she just shrugged and said it's on the tot bag in the freezer section
"If you have extraordinary bread and extraordinary butter, it's really hard to beat bread and butter"- Jacques Pepin. So,do just that. EBBERS! MAKE IT GOURMET! BREAD AND BUTTER!
One of the best things I've eaten was when in a life skills class, we made our own bread and butter. It was in the unit on cooking skills and my god. I know it wasn't artisanal quality, but something about the making made it so much better than that.
Reminds me of my grandma! She used to make a "tea" of sorts with herbs and seasonings or fruit and veg rinds. Bring to a boil and let steep till cool then she would rinse her dried beans and soak them overnight in the "tea" mixture and the beans would soak it up and take on some of the most amazing flavors. They would become like little bombs of flavor that you wouldn't expect from a simple bean dish.
@@bwingbwinggwiyomi Maybe so, but this was "Make It Gourmet!" Look at things like a hamburger, born out of depression era America but Dutch diner De Daltons' The Golden Boy burger is selling them for £4284. Many expensive dishes have also gone the other way & become food for the poor, look at spices, once really pricey but now we can all afford most of them. Plus its nice to see Ben have a bit of fun.
American from the south here: made my own version of beans on toast using leftovers from bbq before. Baked beans with pulled pork over toast, scrambled egg to go with it, absolutely amazing. Loved the smokey flavor
Just call it "Chef It Up". You even have a jingle for it in the bloopers. Arrange music around the vocals and make it the intro jingle, like how you guys made Super Geek.
"Ebbers Chef it Up" now needs to be made into a mini-song anytime he does anything to chef-up a recipe. Kinda like the previous "pluggy plug plug" song.
I’m an American (Indiana) and had beans on toast for the first time while visiting England in 2019. This now has a nostalgic feeling to me. Take me back 😭
Out here in Texas I've enjoyed canned sardines, saltine crackers, and vinegar hot sauce as a really basic snack or late night treat. No idea what it's called but I know it's flipping delicious!
I would like to see a gourmet PB&J. This was my favorite growing up and its still my got to quick dinner after a long day at work or a late night snack.
Chopped, then fried high quality supermarket sausage with sage and a can of rinsed cannellini beans with a bit of water. Loads of cracked black pepper and good quality olive oil, spooned over sliced grilled sourdough. 10 minutes cooking time and one of the most delicious meals ever.
At the end it sounds like the boys are getting emotional lol In the American South, we have biscuits and gravy (which is more of a bechamel sauce than standard UK gravy). Sometimes made plain, other times made with breakfast sausage. Ebbers! Make it gourmet?
Biscuits and gravy is the ultimate southern U. S. comfort breakfast food. While I find it an intriguing idea to see Ben chef it up... part of me wonders if it would be worth the trouble.
Growing up, creamed chipped beef on toast (aka: sh@t on a shingle) was a staple weekend breakfast. Apparently a US military mainstay, my dad learned it from my grandfather, a WWII veteran. For nostalgic purposes, EBBERS! MAKE IT GOURMET (please and thank you)!
@@Fun__Finds i still l make it GF! Franz makes a good GF bread, and there's another one (i can't remember the brand) in the frozen isle. For thickener, pumpkin puree (adds sligh sweetness) or chickpea flour.
@@taracampbell2433 I would have never even thought about pumpkin puree! Im still experimenting with the flours. So far my favorite is bobs red mill 1 tot 1 flour. I might have to try making it this weekend :)
@@Fun__Finds good luck and have fun! 5 years in and im still finding new options. I had a bumper crop of pumpkins last year, so that's how I started experimenting with it LOL. Pumpkin has become my go to for stews, chile, etc because it works quickly, adds a little bit of sweetness, and could be frozen in ice cube trays for easy use. Chickpea is great for frying. Bob's Red Mill and King Arthur both are great 1-to-1 for baking and if you like spice cake try Namaste brand; it's amazing! Enjoy the journey!
I appreciate that Ebbers Thinks that he's making gourmet beans on toast. But what he's really doing is making a dish that already exists and changing its name to fit the prompt.
I'm from Minnesota and while I will admit we (me included) love our hot dish, I also grew up on beans and toast. I didn't realize that was not a common thing over here till I was older and realized only a few people I knew had heard of it or tried it. It's amazing!
Whenever I've been on holiday and spent the day flying on ridiculously timed budget flights, I open a tin of cassoulet when I get home. The very definition of comfort food. I made my own version based on Raymond Blanc's receipt and it was probably my favourite thing I've ever cooked.
been done thousands of time on youtube.... type it mac and cheese from box to order to 7 cheeses and meat add into stuff that not even mac and cheese anymore and that the american side talking!!!!
Josh Weismann uploaded a cheap, but gourmet Mac and cheese video just this morning. As mixed as I feel about the guy (I find him to be obnoxious and pretentious a good bit of the time), his food does look pretty dang good.
Tin of beans, teaspoon of coarse-ground black pepper, a very generous knob of butter and toasted wholemeal bread - All the gourmet you need.... Heaven, on a plate. ;)
I love the choir at the end... I would love to see you guys at a karaoke.. The little bits of info Ben gives for each thing he uses is also great.. great going guys... Happy Sunday everyone...
Splendid… I’ve not cooked a cassoulet for years and I’m inspired to revisit. I usually add confit duck and Toulouse assuage…. Toad in the hole with onion gravy and mushy peas. Ebbers - make it gourmet, I demand it!
I was just about to comment that "Make it Gourmet" made me immediately think of Rie with "Make It Fancy" (complete with her cute little gesture). I'd also love to see that collab.
This is absolutely tied for my favorite series from you guys, along with Pass It On. I love PIO for the chaos and the hilarity, but I so deeply love getting to see Ebbers flex his chef muscles and really show off why he is not, in fact, a normal. My vote for what he should gourmet next: the classic American dessert, Mud!
Absolutely my favorite childhood dish except I always got sick about 3 hours after eating. The doctor finally found out I am allergic to food grade red dyes. After that my Grandmother would can me pints of homemade baked beans every fall so I could have it. I still use her recipe for baked beans.
Tuna patties. EBBERS! MAKE IT GOURMET! Its one of my favorites from when I was a child and a comfort food a few times a year as an adult :) I always use cans of tuna, bread crumbs, egg, salt, pepper, and onion.
![[LIVE] : ONE ลุมพินี 69 | คู่เอก "กุหลาบดำ vs นาบิล"](http://i.ytimg.com/vi/PNM6U8e_HMo/mqdefault.jpg)
I’d like to petition to name this series “GourMADE”
We may have to change the name 😉
I like that alot . If you thought that up yourself you are very witty .
I Second
@@SortedFood And have the blooper be the theme song! :) :) :)
Good one!
Bangers and mash. Ebbers, MAKE IT GOURMET!!
Ben: "So to start, I grew some potatoes..."
How is it possible that i hear Ebbers' voice in this? LoL
@@echoscreen88 same here 😂😂😂
Ebbers would first go to potato council for a permission.
This would be a good one!
Ahahahahaha
The way Barry just went from "EBBERS" to "CHEF" when Ben brushed butter on the bread.
4:23 did Ben turn American for a second when he said “Herbs” ? 😂 love it
He loves to poke fun at that
"You don't need flavor 24/7."
That might be the most British thing I've ever heard.
But it's so true. If you periodically eat crappy food, it makes the good food taste better through sheer appreciation.
sometimes you need to take a step back and you find that your palette is surprisingly adequately satisfied w the lack of flavours just as well. This is coming from an indian
Consider how popular McDonald's is. I suspect people in many countries adopt this philosophy.
Conji is pretty much that. You don’t need flavour
@@BradKandyCroftFamily crappy food should still have flavour
Bangers and Mash! Ebbers MAKE IT GOURMET! It's a classic!
Yes! Though it’s probably easy to make gourmet: pricey but the most flavorful sausages, Yukon gold potatoes mashed with heavy cream and Irish butter, and a beef demi and red wine gastrique.
@@feitocomfruta he'll have to make his own sausages imo
You can tell the guys want to shame Ben for being smart but its really not easy. Once Ben starts nerding out on ingredients its strangely hypnotic. Like, the passion is so bright but its also like having the sun shine in your eyes when you're trying to sleep. Never change Ebbers. Never change.
I definitely think the hypnotic part is almost certainly the fact that he's describing food so your stomach gets involved and you begin to focus more
I'm a fan of clever but Cassoulet just isn't the brief here. You can make much better baked beans than you find in a tin without making something completely different instead.
Normals: Make it Gourmet, Ebbers!
Also Normals: *scoff at every gourmet thing Ben does*
😂
True but damn I want to eat that Cassoulet
The biggest issue with this series is that at no point do they ever set a certain definition of what the term gourmet actually means and then adhere to that definition! Are they taking gourmet to mean that the quality of the ingredients is improved, are they taking it to mean that the dish is improved and upgraded from the original dish or are they following a different definition for the term gourmet?
This seems like Ebbers' reward for doing so many budget battles, now he gets to use all the fancy ingredients that he wants!
I’d love to see how Ebbers would gourmet up nachos (including making his own corn tortilla chips if possible).
cheese on pombears
That is a great idea. Or step it up. Ebbers, gourmet up a batch of Sports Food!! Do English and USA episodes.
They’ve done this at some point. X
@@MsRachy88 Oh heck yes, I make what I consider some pretty amazing Nacho's so I'd love to see Ebbers take on it.
Bangers and mash Ebbers! Make it gourmet.
Loved seeing Ebbers be completely himself and in his element. I swear tho, there was a pan to the guys were you could see their eyes glazed over trying to look interested.
LOVED THIS EPISODE!! More Super Cheffy Ebbers please.
I have missed seeing Ben cook. So glad to have him back doing what he does best - cook and teach.
Ben: "Peasant based dish."
Me: It contains peasants. Got it.
Well, he would've added the three idiots for that.
I am surprised barry consider beans on toast as his one of favorite dishes considering the fact that he owns literally every pretentious ingredient on the planet and then some 😂
Sometimes you just need something cheap, quick and cheerful.
@@SortedFood that's no way to refer to Barry.
@@SortedFood are we still talking about beans on toast?
I'm the same way, some of my favorite and most satisfying meals are cheap and simple...but that doesn't mean I don't enjoy pretentious and gourmet foods/meals
The highest level of pretentiousness would be having something that is unnecessarily over the top.. and then not using it.
"I didn't smoke my own sausage." - Ben-uendos for the win.
Ben: waxing poetic about the military history of the wine he's pairing with the beans on toast.
Ben: *looks to camera* Gourmet? Are we gettin' close to gourmet?
“Tastes like red wine” the most relatable comment yet Mike 🤣
Bless Mike, what a disaster. He reminds me of my older sister, no palette to speak of but... yeah, just no palette lolol
@@nicolakunz231 So because you're not a wine person, that means you have no palate?
@@BeardedDanishViking no cause my sister has no palate, she is 99% Never bothered about what she eats. She has said exactly the same thing to me aka it tastes like red wine, that why Mike reminds me of her.
"Make it Gourmet" is just "Super Geek" the series for Ben to educate everyone and I'm here for it
Until reading this comment, I had completely forgotten about the "He's a super geek" music track they used to play.
Oh, nostalgia😆
The normals and Jamie get so annoyed when he starts explaining. But, that is my favorite bit.
Pause… “You don’t NEED flavor” is possibly the most British thing I have ever heard.
Says the man who regularly *craves* truffles
Its true though, sometimes you just want to eat some toast with butter and its still delicious.
Buttered toast is one of the best things ever
It's great seeing Ben having the freedom to go all out cheffy on a dish.
Ben doesn’t just cook, he tells a story and I like it.
I've never heard a more British thing than "you don't need flavor 24/7"
Rude. But true 😭
I laughed fully out loud on that one
as someone who's lived in England for about a year so far, I have to agree T-T you ever tried shopping for spices there???? absolute nightmare
@@sebitealeaf5207 where did you shop? There’s whole aisles of spices…
@@LucydDreamx as a student with a pretty tight budget, i tend to stick to Aldi/Lidl, but when I'm specifically going for spices i need to take a bus to the other side of town to an Asda
BEN YOUR ACCENT WHILE SAYING FEIJOADA IS ON POINT IM SO HAPPY
8:05-8:20 sent me!!! 🤣🤣
Also, Barry's gasp & calling Ben "chef" at 9:08 was lovely 🥺
badge idea: a "inner clock" badge, the boys can't use timers and have to prepare a dish that requires perfect timing, like steak, soft boiled eggs or any other baked good you would have to cut to see where its at.
Steak would be easy to do without a timer. In fact you're better off with a good meat thermometer
Nice idea. I think it will really test their observation skills and instincts
This would be really interesting because how many people actually check the time when cooking everyday?
Or is just me that always forgets to look at the time when I start cooking then end up winging it.
@@janani1826 I for one usually set a timer for time-sensitive stuff :p
"You don't need flavour 24/7" the most British sentence ever xD
I do get it tho
You don't really need to deal with rich challenging flavours at 7:30 in the morning of a Wednesday
I thought the same thing!
Even we Indians don't want full on spice overload for a breakfast early in the morning all the time.
As another Minnesotan, I'm so glad to finally see tatertot hotdish come up, I think it'd be really funny to see the guys take a guess at what it's meant to look like
I mean it's not so different from a cottage pie, right? Potato (in this case, the tots) as a crust, a filling of ground meat, vegetables, and then a saucy bit to hold it all together.
“EBBERS CHEF IT UP” is a must have series title! EBBERS! Chef up a good old fashioned Hot Fog for all the baseball fans out there 🙏🏼😂
I now realize this says Hot Fog and I’m hoping you know what I meant lol
As an English person I have no idea what you're talking about lol
@@violetskies14 fairly certain they meant hot dog 🌭
"You dont need flavor 24/7" the most British statement ever
So glad to see Ebbers bringing his signature skills in, we haven't seen him cooking much lately. Would love to see him make "egg in a hole" gourmet. My mom called them window pictures, they're very special to me.
"Eggs in a basket" in my Minnesota/Wisconsin home. Soothed us kids so often when convalescing from flu or a cold. And the best of simple but special breakfasts.
@@nancylindsay4255 My favorite thing about the dish is all the names it has.
@@nowastedwords9543 I agree! I think that's how we know it's both very basic and very home-oriented. So much comfort caring for the kids in the names as well as in the dish. This assures that the name will carry on through the family.
I call them Inbred Eggs
@@3skin556 That's awesome! Lol
I kind of love how much the guys were ragging on Ebbers the whole time he was cooking then they got to eat it and it's actually as good and satisfying as it looks.
As a proud boy from Melbourne, Australia I'd have to say the awesome meat pie. "EBBERS! MAKE IT GORMET!"
"there are three happy peasants in the kitchen right now"
*ben indicates four to include himself*
*ben immediately starts swilling his red wine*
definitely only three ben 😂
lol yes
ROFLMAO
Mac n cheese! Ebbers MAKE IT GOURMET! 😁😁😁
Ben: *makes homemade pasta and some kind of homemade posh cheese*
Can't agree with this. sorry Rosalie....The Mac Factory in Camden would never serve me again.
I feel like they have made mnay mac an cheese dishes over the years. Not to say they couldn't go all out and make one with super premium cheeses, but meh.
eh they over did the mac and cheese honestly I mean didn't Mike chef it up in his steak battle against jamie's Gratin dauphinois and berry's blistered cherry tomatoes with his Bone Marrow truffle mac and cheese? oh wait that's mike poshing it up 😄
4:23 the way you say everything else and then herbs 😂👌🏻
Love the Tater Tot Casserole shout-out!
Definitely my childhood comfort food. Though as an adult, I was rather sad and shocked when I asked my mom for the recipe and she just shrugged and said it's on the tot bag in the freezer section
"If you have extraordinary bread and extraordinary butter, it's really hard to beat bread and butter"- Jacques Pepin.
So,do just that.
EBBERS! MAKE IT GOURMET! BREAD AND BUTTER!
YES YES YES YES YESYESYEYES
EBBERS MAKE IT GOURMET
One of the best things I've eaten was when in a life skills class, we made our own bread and butter. It was in the unit on cooking skills and my god. I know it wasn't artisanal quality, but something about the making made it so much better than that.
That sour dough wheel he used today looked amazing. I wanted to sink my teeth into that crunchy outside!
Gosh, the "ERBS" at 4:23 knocked me right out of whatever I was doing and made me go replay it again a few times.
I thought I was the only one! I had to pause and ponder if I heard that right.
Reminds me of my grandma! She used to make a "tea" of sorts with herbs and seasonings or fruit and veg rinds. Bring to a boil and let steep till cool then she would rinse her dried beans and soak them overnight in the "tea" mixture and the beans would soak it up and take on some of the most amazing flavors. They would become like little bombs of flavor that you wouldn't expect from a simple bean dish.
I love how this is a full on cultural food lesson, I love all the knowledge!
Chef up a tuna melt (toasties?)
So many dishes have such rich history
"A hearty peasant based dish" - Is Ben adding some presoaked proletariat plebs to beans on toast?
an absolute horror. Beans on toast is meant to be cheap and simple. It's your classic broke British University student dish.
@@bwingbwinggwiyomi Maybe so, but this was "Make It Gourmet!" Look at things like a hamburger, born out of depression era America but Dutch diner De Daltons' The Golden Boy burger is selling them for £4284. Many expensive dishes have also gone the other way & become food for the poor, look at spices, once really pricey but now we can all afford most of them.
Plus its nice to see Ben have a bit of fun.
Whenever I hear Ben start talking about French Cuisine, I just think "I miss James. James wouldn't have let Ben do this"
and then he would serve just plain baked beans on toast next to it and be done in minutes.
And we'd literally be here: th-cam.com/video/Q84nfWkLsYU/w-d-xo.html
Somehow james would turn beans on toast into a desert lol
American from the south here: made my own version of beans on toast using leftovers from bbq before. Baked beans with pulled pork over toast, scrambled egg to go with it, absolutely amazing. Loved the smokey flavor
I've been watching sorted food for years, but it's the first time i gasp (and so loudly) in front of one of your video, that is pure foodp*rn
Just call it "Chef It Up". You even have a jingle for it in the bloopers.
Arrange music around the vocals and make it the intro jingle, like how you guys made Super Geek.
"Ebbers Chef it Up" now needs to be made into a mini-song anytime he does anything to chef-up a recipe. Kinda like the previous "pluggy plug plug" song.
Stay strong Ebbers, we're all here for your amazing chef skills and deep knowledge - not just to see you being bullied for them!
Huh?
I’m an American (Indiana) and had beans on toast for the first time while visiting England in 2019. This now has a nostalgic feeling to me. Take me back 😭
“Chef it up” is the perfect name for this series.
Agreed. Or perhaps even: "Ebbers! Chef it up!"
“You don’t need too much flavor” might be the most British phrase I’ve ever heard
How to say you're British without saying you're British.
Outstanding job, Ebbers! Looking forward to more of these.
Out here in Texas I've enjoyed canned sardines, saltine crackers, and vinegar hot sauce as a really basic snack or late night treat. No idea what it's called but I know it's flipping delicious!
I would like to see a gourmet PB&J. This was my favorite growing up and its still my got to quick dinner after a long day at work or a late night snack.
I really like it when Ben explains the dish. And my god, I am salivating. I feel like I can almost smell the medley of flavours through the screen!!!
Ben really did make it gourmet huh?
12:47 I'm loving the foodgasm noises from Mike
@@SortedFood I was sitting with a tin of chicken noodle soup and a grilled cheese, and honestly, I was jealous.
Rewatching this because I love this series of seeing Ebbers just go nerdy, and I'm happy to see more positive comments!!
Like the normals, I was super skeptical about the process but I'm impressed by the end product! Good job Ben!
I love how the stereotypical criticism of British food is that it's not that flavourful, and Barry just says "You don't need flavour 24/7" XD
Tell me you're British, without saying you're British. 🤣🤣🤣😐😐😐
Have you even watched this channel?
Being Toulousain myself, cassoulet was my first thought when I read "gourmet beans" in the title. Glad to see Ebbers agrees :)
If only I could like this twice! Love the educational, fun and super geeky content!! 😄
Chopped, then fried high quality supermarket sausage with sage and a can of rinsed cannellini beans with a bit of water. Loads of cracked black pepper and good quality olive oil, spooned over sliced grilled sourdough. 10 minutes cooking time and one of the most delicious meals ever.
At the end it sounds like the boys are getting emotional lol
In the American South, we have biscuits and gravy (which is more of a bechamel sauce than standard UK gravy). Sometimes made plain, other times made with breakfast sausage.
Ebbers! Make it gourmet?
I adore biscuits and gravy with a passion. And when I find it someplace outside of the south, the gravy is always such a letdown.
Biscuits and gravy is the ultimate southern U. S. comfort breakfast food. While I find it an intriguing idea to see Ben chef it up... part of me wonders if it would be worth the trouble.
Texan here who would love to see what these boys do with southern biscuits and gravy!
YES! My UK friends think it's gross...until they actually try it.
@@jpb3305 it's true that people can be very protective of biscuits and gravy, but I'd like to see what they would do, too
Growing up, creamed chipped beef on toast (aka: sh@t on a shingle) was a staple weekend breakfast. Apparently a US military mainstay, my dad learned it from my grandfather, a WWII veteran. For nostalgic purposes, EBBERS! MAKE IT GOURMET (please and thank you)!
I scrolled the comments just to suggest this. We need SOS!
Loveeeeeeeee SOS! Harder for me to make now that I have to be gluten free lol
@@Fun__Finds i still l make it GF! Franz makes a good GF bread, and there's another one (i can't remember the brand) in the frozen isle. For thickener, pumpkin puree (adds sligh sweetness) or chickpea flour.
@@taracampbell2433 I would have never even thought about pumpkin puree! Im still experimenting with the flours. So far my favorite is bobs red mill 1 tot 1 flour. I might have to try making it this weekend :)
@@Fun__Finds good luck and have fun! 5 years in and im still finding new options. I had a bumper crop of pumpkins last year, so that's how I started experimenting with it LOL. Pumpkin has become my go to for stews, chile, etc because it works quickly, adds a little bit of sweetness, and could be frozen in ice cube trays for easy use. Chickpea is great for frying. Bob's Red Mill and King Arthur both are great 1-to-1 for baking and if you like spice cake try Namaste brand; it's amazing! Enjoy the journey!
That blooper was so weirdly satisfying!!!
Just goes to show that when Ben takes you on a culinary trip you never know where you will end up, but you know it will be delicious.
I appreciate that Ebbers Thinks that he's making gourmet beans on toast. But what he's really doing is making a dish that already exists and changing its name to fit the prompt.
I like this format. It's like they are back to their old videos where they focus on only one recipe and they have conversations while cooking.
I'm from Minnesota and while I will admit we (me included) love our hot dish, I also grew up on beans and toast. I didn't realize that was not a common thing over here till I was older and realized only a few people I knew had heard of it or tried it. It's amazing!
Whenever I've been on holiday and spent the day flying on ridiculously timed budget flights, I open a tin of cassoulet when I get home.
The very definition of comfort food.
I made my own version based on Raymond Blanc's receipt and it was probably my favourite thing I've ever cooked.
This may be an obvious one, but as someone who regularly makes Mac and cheese at home I WANT TO SEE what a gourmet macaroni and cheese can look like
been done thousands of time on youtube.... type it mac and cheese from box to order to 7 cheeses and meat add into stuff that not even mac and cheese anymore and that the american side talking!!!!
That seems to have been done by hundreds of chefs, too.
Josh Weismann uploaded a cheap, but gourmet Mac and cheese video just this morning. As mixed as I feel about the guy (I find him to be obnoxious and pretentious a good bit of the time), his food does look pretty dang good.
I mean, you kinda have that dish in the mainstream already.
Basically Pasta Alfredo.
@@zrobeast yea but at least he isnt stupid he has intelligence and the courage to put himself out there on display. Some creations being good.
The really flat " tastes like red wine" from Mike is just so good, I totally felt that.
This is the best new format I've seen in a while. It's great!
We've done another one... Coming soon
I would never have sausages in my beans on toast, beans on their own are perfect
That's what I thought too
Ben: counts himself as a peasant whilst in a chefs jacket swirling his wine 😂😂
'hello fellow humans, I too enjoy things like using hands and seeing with my eyeballs'
😁
Well, a French peasant, right?
Barry is the reason we make jokes about Britain conquering the world for spices and then not using any of them.
Well to be fair none of the regular working class brits got the spices and had to use the blander cheaper options
Tin of beans, teaspoon of coarse-ground black pepper, a very generous knob of butter and toasted wholemeal bread - All the gourmet you need.... Heaven, on a plate. ;)
Beans on toast is the best quick and easy meal I know of. Also it is so easy to tweek, customise or adapt at a whim.
I always stay till the end of the videos just for them bloopers 😂😂😂
Gotta love a blooper.
I love the choir at the end... I would love to see you guys at a karaoke..
The little bits of info Ben gives for each thing he uses is also great.. great going guys... Happy Sunday everyone...
Their version of the sound of silence is still my favourite, some hidden talent.
Beans on toast is my go to and was during my years at uni. Ya cannot beat it for cheapness, nutrition and time saving.
Splendid… I’ve not cooked a cassoulet for years and I’m inspired to revisit. I usually add confit duck and Toulouse assuage…. Toad in the hole with onion gravy and mushy peas. Ebbers - make it gourmet, I demand it!
When international travel is more feasible I’d love to see a gormet/fancy ‘off’ between Ben abs Rie from Tasty. That would be a pretty cool colab.
I was just about to comment that "Make it Gourmet" made me immediately think of Rie with "Make It Fancy" (complete with her cute little gesture). I'd also love to see that collab.
Soft boiled egg and soldiers - Ebbers, make it gourmet!
Mike saying "tastes like red wine" is 100% me with any wine
This is maybe my favorite series that Sorted have made in recent years.
Tuna noodle casserole or creamed chipped beef on toast. MAKE IT GOURMET!
This is absolutely tied for my favorite series from you guys, along with Pass It On. I love PIO for the chaos and the hilarity, but I so deeply love getting to see Ebbers flex his chef muscles and really show off why he is not, in fact, a normal. My vote for what he should gourmet next: the classic American dessert, Mud!
'Ebbers Chef It Up' should definitely be the new theme tune to this specific segment. :)
Well done! Really awesome, mouth-watering recipe.
I'm American, but Brits turned me on to the simple but tasty and filling tradition that is beans on toast. Great fast meal with cheap ingredients.🍞😍
"You dont need flavour 24/7" - Barry
That is the most British thing I have ever heard in my life.
"Tastes like red wine"
Thank u mike. I work at a winery and with white and red. I agree all the red tastes the same
"Tastes like red wine"... followed by... "in the same way that I didn't smoke my own sausage"... classic! lol
I like this format. Its fun to watch Ebbers go insane with something simple!! :)
Absolutely my favorite childhood dish except I always got sick about 3 hours after eating. The doctor finally found out I am allergic to food grade red dyes. After that my Grandmother would can me pints of homemade baked beans every fall so I could have it. I still use her recipe for baked beans.
Curious, which brand was this? Checked the Heinz baked beans ingredients and there is no mention of food colouring
This was hysterical from start to finish. We had Ben-uendos, song and dance, and some amazing food.
Ebbers, you should make tacos gourmet!
Ive missed the ben-uendos in recent times. So good to see them back
Ben gets a Comfort foodie badge for this one. It all came together beautifully
"You don't need flavor 24/7" is the most British thing I've ever heard.
"tastes like red wine" I couldn't agree more Mike. Red is all the same 😂
Tuna patties. EBBERS! MAKE IT GOURMET! Its one of my favorites from when I was a child and a comfort food a few times a year as an adult :) I always use cans of tuna, bread crumbs, egg, salt, pepper, and onion.
That looks amazing! But what I love about beans on toast is that it’s quick and easy!
I like how they gave Ebbers the spotlight to do more recipe videos. I miss those days! Ebbers is awesome!