Reviewing Secret Cheats Used by Pro Chefs
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Can Barry and Mike identify which dishes contain cheats used frequently by pro chefs? Will they taste a difference? Will they find them useful for normals?!
GET MORE CHEFS TIPS LIKE THESE IN OUR CBA 3 COOKBOOK: bit.ly/3EfEu3x
GET CHRISTMAS BIG BASH LIVE TICKETS HERE: bit.ly/3UpbnRF
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
- Discover Smarter Recipe Packs - 3x delicious recipes, 1x simple shopping list
- Cut out food waste - share ingredients across recipes so nothing gets wasted
- Smash your cooking - plan, shop and cook like a chef, no effort required
- Start your 1 month free trial today: bit.ly/3tfFgsR
#cooking
#food
#foodie
GET MORE CHEFS TIPS LIKE THESE IN OUR CBA 3 COOKBOOK: bit.ly/3EfEu3x
Here's what to do with leftover peanut butter in a jar. Add:
lime juice
sweetener/syrup/sugar
soy sauce
sriracha/chili oil
ginger (grated)
garlic (grated/pressed)
water (to adjust thickness)
Shake. Toss with cooked noodles. Garnish with greeneries. Serve with whatever protein/vegetables.
Sorted Team you might want to fact check that pasta comes from the far east while i do no longer remember where i do know i have read it came from southern Europe to china and based on the excellent records kept there we know it to be why they started to make noodles.
Now i might be wrong it is just something that i have in my head because it goes against the typical saying of it coming from the far east.
I will just recommend fact checking this
If you food team think that packet ramen is a good alternative to spaghetti you really need to invest in some more competent employees 😂
@@havtor007 you are correct, the 'food' team is pretty inexperienced tbf so it's understandable that they would make that mistake. Hopefully they find someone soon who doesn't think butter and ramen is a 'chef's hack' 😂
instant mash instead of crisps maybe?? maybe in a chicken soup? like stock chicken and shroom from a tin and some mash potatoes? hmmm..so many ideas! haha
OK, that's it, now y'all gotta do an entire episode of just throwing stuff into a waffle iron and seeing what works!
"Will it waffle"!
Could do something I tried once and combines two of the ideas from this video. Make an instant ramen, complete with the season packet, drain the excess water, place the noodles in the waffle iron, once done, grate some cheese over it, as soon as you remove it from iron, then drizzle with a 1/2 and 1/2 mixture of soy sauce and honey.
And the same with the jars end let Ebbers taste test!
I mean, they've already done that when they tested the waffle iron.
@@rolfs2165 ... they did? I'll have to find that episode, I don't remember it.
a warning for the potato tip! it doesnt work if the crisps are reformed (i cant think of the word i want to use) so pringles are made with extra steps to shape them into the pringle shape and when they do they add other ingredients like corn starch to stick it all together. so they are not just sliced potatoes. Food Theory did a video about it as there was a tiktok recipe of turning pringles into mashed potatoes. it didnt work but the packet of crisps that were sliced potatoes fried did like Sorted Food using kettle chips and it working.
yes because pringles are reconstructed potato chips. They have lot more starch as they add corn starch or something. So, it's not 100% potato.
Pringle aren't made from actual potatoes like normal chips but dehydrated processed potato
@@maxineb9598 that was it!!!!! Thank you I knew there was a better way to word it but all I could think of was reformed or reformatted so I chose the one that made most sense XD
Ah. Fellow Food theory viewer. Hello, friend.
@@Sunny-ot1vo hi!!!! ^.^
When you say peanut butter Mikes face has genuine happiness .. I 100% expected to see peanut butter get opened
Add some Kahlua and Cream and make a Reese's Pieces drink.
Ways to use the dregs of a peanut butter jar:
For a cocktail: peanut butter brandy alexander (brandy, creme de cacao, heavy cream....a spoonful of cocoa powder is optional).
Or maybe a satay sauce shortcut: add soy sauce, coconut milk, lime juice and grated ginger & garlic to a nearly empty peanut butter jar, and shake vigorously.
The way Mike demanded an answer to how he could use peanut butter in an alcoholic beverage was amusing. I've never seen anyone get that excited about an almost empty peanut butter jar.
The level of excitement on Baz and Mike's face is soo precious 😍
We loving learning new hacks :)
@@SortedFood its amazing you all still discover new things after all these years!
@@SortedFood holy shit grammar, please if you are asked to do the PR don't make sorted look illiterate
As a request, could you please please please do a show or series on low calorie but high volume tasty meals. I love food but also love fitness and the two don’t always mix, your knowledge would help a lot of people enjoy both often.
I just see Mike adding jam to EVERYTHING he makes at home just to finish the jar quicker and make a cocktail! 😂
The pure, unadulterated absolute joy in their eyes with each new cocktail/jar idea is killing me 😂
That was my exact same thought. Like when they freaked out about peanut butter and started interrogating Ebbers lol
Wonder what they could do with the leftovers of an empty Vegemite jar!? 😂
@@KC-lz9qg That was my thought
@@KC-lz9qg That's funky salty umami stuff, so I'd probably try tweaking it into a seasoning liquid and use it for cooking. Imagine fish sauce or Worcestershire sauce
@@KC-lz9qg Gravy base.
I've noticed the past few weeks a slight change in the production in some of the videos, particularly the intros. Just wanted to say I really loved today's!
Thank you so much, we're glad you're loving the new style.
Same! Loved seeing a glimpse of other members of the team and a little of behind the scenes!
I have no issue with the new intro, they've always changed those up, but one thing I do find kinda annoying is the volume.
I had to basically double my volume to be able to hear this video, which was fine now, because I was "actively" watching, but if this stuff ever goes into a playlist, it's gonna be a little cumbersome to find a balance that works.
missing bloopers though
@@colleendewis7399 yes, me too!
I love how Sortedfood never shies away from some proper food blasphemy. Rules are there to be broken, right?!?
Especially when they get you a similar result in a much faster way. ❤
Hear, Hear Anna!
@@SortedFood and after this I’m off to throw some crisps into my soup. 😉
Looking forward to trying it.
Cacio e pepe only needs 10 minutes, also I find the sachets never good and always way too salty
This is why I would really love to see then handle uncommon allergies or allergy combo's!
@@betaich if you find the sachets too salty just don't add salt elsewhere
The waffles instead of pancakes, is genius!
We know right? Mind Blown.
Agreed!! I'm definitely going to try it!
The moment they said it, I was thinking "what other doughs need to be cook through" and "what could benefit from deeper pockets of sauce".
I'm still stuck on a sort of waffle pizza.
Oh - what about an omelet of sorts?
What are they called I need recipe
Okonomiyaki
This one is definitely going in the saved folder. I can just see my coworkers faces when they ask what I made for lunch and I say leek and potato chip soup. 🤯 Also, the waffle idea is GENIUS! We need a series of these each about an hour long please! Especially with how food prices are exploding all over right now.
Keep all the little broken bits of chips at the bottom of the packet, too, they'll be a nice crispy topping to add onto your soup :)
I miss the bloopers at the end!! I always watch through to the end to catch them 🤗 I'm definitely trying out that Kettle chip soup hack! Tyrrells sells unsalted kettle chips, that would be perfect for this.
I'm going to second that. I like the new intro format and appreciate their style evolving over time but I do miss the bloopers.
Came here to say this! The blooper stingers have always been a delight, and I won't believe for a second that the boys have stopped goofing off on set!
I feel they left the bloopers in, a few in the first section: Barry dropping food on the countertop while eating, Mike messing up cacio di pepe
I admire how brave Mike is for wearing a snow white sweatshirt when he's eating soup. He's much braver than I... Or he forgot.
He got something on the sleeve in #3
More of these please. Outrageously good
Thank you, we're glad you liked it!
Ebbers finding an alcohol based way to use leftovers makes him my kind of guy. I adore how excited the normals are.
The waffleyaki makes me want to see a cooking battle (or even pass it on?) where you can only use a "single use" gadget. Like one of you has to use waffle iron, one of you has to use a rice cooker.
Been done.
Most people use short cuts in cooking and seeing other people admit it is so refreshing. This is my first time coming across this series seems great!
I've made quite a few of these dishes so i can confirm chefs use these because while i have time to cook amazing meals for others i do not give myself that time
The cocktail you made is basically a bourbon version of a Cosmonaut. It was done originally by Sasha Petraske using a spoonful of raspberry jam, lemon juice, and gin. It's such a good trick. You can do it with orange marmalade and top up with some Prosecco. So cool to share that trick!
Here’s a tip, it’s super easy to make plantain chips in a microwave!
Just cut them thin, lay out each piece artistically on a plate. Brush with a bit of oil and toss some salt on it. Microwave for 1-2 minutes (depends on your microwave and how thin you cut it). May take a bit of trial and error to get the times right. I made it by accident the first time. (Left a plate in the microwave to rest before frying and someone turned it on and bam I had plantain chips).
Now to try and source plantain in the UK, outside of a big city...
I'm also wondering if this works with other fruit and veg - I've got some sweet potatoes that I've been wondering what to do with.
I think this is one of my favorite eps of Sorted as a looooooooong-time viewer. So much enthusiasm, useful education, and humor.
Using chips/crisps as a thickener is NOT a pro chef tip - its a facebook watch tip. It's too expensive for any pro chef to do that.
I feel like the Cacio é Pepe noodles fall under the same category as Jamie's Paella burrito. If the chefs can pass this off as a ''cheat'' I think Jamie can be considered free of guilt now XD
We can not pass that off as a cheat. Idk who gave them that information
@@isakdahl7875hat's using instant ramen if it's not a cheat?
Maybe they care less about pissing off Italians than Spanish? Idk
They burrito incident wasn't a big deal to them, it was a big deal to Spain and somehow got reported nationally. Sorted never really gave a shit (nor should they), but they will always take an opportunity to rib Jamie for causing an international incident XD
Would love to see a video on each of these hacks going into more detail, throwing more ideas around :) Especially 'what else is my waffle maker good for'!!
I'm with you on the use of the waffle iron for more than your standard waffle. I put leftover mashed potatoes into mine to make a cheat' s version of latkes. I Also put leftover stuffing into it in the days after Thanksgiving (along with some turkey).
A note on the swapping Potatoes for Crisps thing...
Having just checked Tesco online store; Kettle Chips are £10.56 per kg... Potatoes are about £0.75 per kg. Even the cheapest crisps they sell are over £5.00 per kg
That's a massive, massive premium to pay to save 5-10 mins of pretty simple knife work.
Gotta be honest I think that this is an insane recommendation, even more so considering the Cost of Living Crisis.
While I completely agree on the price issue, this hack is super handy for people like me who can't peel and cut potatoes anymore. I've had wrist surgery and can't do it.
But a handful of potato isn't the same weight as a hand full of crisps, Ben said handful, like for like, not weight so if you have a bag of crisps in the house and no potato it could help
Crisps are also more easily available than potatoes, and not all of us are in a "Cost of Living Crisis".
@@ashleighduke2892 This might be because of the lack of water weight in the crisps vs potato
I think it's more a case of maybe using a handful of crisps from an already opened bag that you want to put to a different use/maybe they're going stale/you have leftover crisps and no potatoes. Rather than buying kettle chips specifically to make soup with instead of a potato.
Never would have thought about rehydrating crisps!!!! I hate to say it, but that is genius from the mind of Ebbers
Proper genius.
The last bits of peanut butter can be made into a thai-inspired peanut sauce in the jar to go over noodles.
All throughout uni, anytime I wanted pasta I had instant noodles with a good parmesan, frozen peas and a lot of salt and pepper. Saved on space in my cupboard and I always love noodles!
I love using preserves in drinks!
my favorite cocktail (courtesy of Shaker and Spoon)
Living Proof
2 oz bourbon
1.5 Tbsp strawberry preserves
3/4 oz fresh squeezed lemon juice
1 tsp roasted pumpkin seed butter, or tahini or sunflower seed butter
1 pinch sea salt flakes
add all ingredients to a shaker with 1 - 2 ice cubes, and shake vigorously until the outside of shaker is cold - 15 - 30 seconds
straining into a rocks glass over fresh ice
it tastes like summer
I would love more of these kind of videos.
Thank you Ben for giving the true history facts for each ingredient and dish. The east often gets forgotten in their contributions to great food.
Barry’s super excited face!!! “milk and rum!”…. 😂🤣😂
That jam jar cocktail hack is genius. We do it for canned soups at home, particularly cream soups (adding a bit of water and corn starch into the can after we've emptied most of it to make it a light thickener) and my mom does this with salad dressing bottles, but never thought of using the remnants of jam that way. Brilliant!
The whole video feels refreshing and new. It's exciting to see some minor changes and yet still keeping the essence.
Best episode yet. Should do more of the Cheats & Hacks series.
I won’t give up! Two new ideas for challenges:
1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking.
2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)
Yes! When i'm in that "mood" making something for myself seems almost impossible 😭
no energy cooking sounds like a boring spectacle even if the content would be useful. I'm sure their side kick app has lots of minimal recipes
I think this is a brilliant idea
@@tonypizza8571 really? You don’t think they’d panic and scramble and forget themselves and have meltdowns over this? You don’t think it’ll lead to pretty funny situations? You don’t think it’ll be useful to watch for people instead of searching in the app?
@@agnesgrondahl1117 'cook like you have no energy/depression' just limits the potential for chaos. I make toast or eat cereal when I'm depressed...it's not exactly a spectacle! I'm sure it would still to entertaining to some degree but in a world of finite resources, I'd rather the team spend their time making more interesting videos. There's plenty of resources online already on one-pot meals and quick and easy cooking, I'd prefer to see them continue to push the boundaries of their video concepts
Brownie Mix Dough works wonderfully in a Belgian waffle iron. It cooks in 5 minutes, and everyone gets the crispy edge bits they really want.
with the noodles you didnt mention which flavour you used - I doubt cacio e pepe would work with any instant ramen flavour pack as they are usually; curry, beef, chicken or veg.
your very own taste test. at least its quick and cheap. let us know!
My go to college dinner was instant ramen made without broth, half the packet, and a pile of grated cheese on top. Heaven.
i was just remembering the other day the lil mini series y'all did for CBA 2 and thought "I hope they do one for CBA 3 again, too!" Loved the video :)
I figured out the ramen noodles = pasta hack this spring when I was sick and my husband in the hospital. I needed quick foods that were satisfying and pasta sounded really good but I didn't want to faff around with boiling it on the stove. So, I got out the microwave ramen cooker and then dressed it with a bit of chicken bullion, butter and cheese. It was surprisingly delicious for how "struggle food" the idea of ramen being pasta is!
i love the jam tip, I've been using just a touch of marmalade to replace the peel and sugar in my Old Fashioned for years now, and it's nice to see I'm not just commiting drink crimes.
This is why I'm subscribed. This is the kind of thing that helps SOOO MUCH. I'm trying to unlearn the horrific things my diet culture mother taught me about food, and learn how to make *actually good* food. But I'm chronically ill and disabled so I can't DO a lot of the finer techniques. This cookbook is going on my christmas list.
I would love to see a regular installment of this on the show it's really brilliant.
LOVE the new camera work!
Thanks Tyler 😃
I just got CBA 3 this week in the mail!!! Recognizing the recipes in this video from the book made me absurdly happy and I'm so excited to try the ramen chapter recipes!!!!!
Could you guys do an egg-free recipe series? I can't have over half the things you make 😂
+
I would be interested in seeing a series where they test ingredient replacement hacks for cooking. For example, I've heard you can replace eggs in a recipe with oil, banana, apple sauce, etc. But I don't know if those replacements actually work or not.
Is the trick with the ramen noodles actually about MSG? I'd imagine that not EVERY flavour packet would work (given the myriad of flavours there are with instant ramen) but perhaps adding MSG to a pasta dish achieves the same results
I've always loved making cocktails to enjoy with my food and I have also noticed that jam's are a neat tip. Most of the times with cocktails you end up making syrups and muddling them with other fresh ingredients. Any kind of jam, especially if you also use fresh fruit of the same kind is a great time saver
I love this sort of stuff
There's this idea that everything has to be all or nothing, but it doesn't
Instead of cutting out all processed food overnight, it's okay to sub in processed versions of the most difficult or time consuming parts of the meal and cook fresh the parts you can to cut down instead.
I've tried the waffle trick with kimchijeon before, you just need to make sure to oil the waffle iron really well before you cook it or it'll stick.
I've also done the jam one, but I usually run it through tea or unsweetened plant milk. I might have to try that idea with the alcohol next time!
Idea for peanut butter: ladle in a bit of stock or curry, shake it up, and pour back into the pot for a bit of southeast Asian flare.
When my daughter isn't home, and I'm in the mood for noodles for dinner, I'll make a faux Pad Thai with ramen. I use spicy noodles, and after making them, I pour out about 3/4 of the broth, add some soy sauce, hoisin sauce, a big spoon of peanut butter, some green onions, and some cubed tofu that I quickly fry up. Filling and surprisingly yummy.
Best chef hack that will 100% baffle your dinner guests every time: sprinkle a tea spoon of paprika over your sautéed potatoes 3 minutes before you take them out and make sure you cover them all with it. They will have that restaurant bronze look every single time.
This one might embarrass a lot of chefs, because 99% of them do it.
I really like these videos. I appreciate the educational content geared towards how people ACTUALLY eat food as opposed to the fancy ideal none of us actually do
Please make more of these. This is brilliant
Sign me up for a weird foodie hack! I always love those. 😁
this is an unparalleled level of ingenuity omg
The fresh potato vs. crisps hack makes me wonder about the salt and fat proportions and balance.
I do that “jam hack” for dressings! Works great when you’re at the bottom of the mustard, too!
This episodes first few minutes are endorsed by the flying Spaghetti monster. Be touched by his noodly appendage.
the classic spanish omelette with crisps in stead of potato means you can get some cool flavours and in aus I use the lime and black pepper ones and its an amazing omelette
I use the jar trick with empty mustard jars. I put vinegar or lemon juice, olive oil, salt and pepper(you can use chilly flakes for an extra kick, or herbs for more flavor), shake it well and use it as a dressing for salads (it goes really well with tuna salads).
Why don't you do a follow up of these episodes with the chef making the dish like a normal food prep show?
Exactly! I wanna know how to make the pasta with the ramen noodles! Everything else I feel like I can figure out but that pasta dish has me confused
‘Chts N Hcks’ is the new Band Name. I’m getting the artwork ready.
Using kettle chips made me cry - we have a potato chip shortage in Australia at present due to flooding. Also the canola oil is in shortage too for cooking them. 😅😢😢
Haha! I am vindicated! The idea for a Waffelafel is something I've toyed with here and there wondering if it would work but never actually made. To have a chef say it's a possibility and even a good ideas gives me warmfeels because it means maybe I was right. Gonna have to test that out now sometime.
Love it as always! I do however want to point out that whenever I've seen you make okonomiyaki, it's been Osaka style, and you haven't delved into Hiroshima style okonomiyaki! The complexity and diversity of the layers, the epic flips, the fried egg! Plus in Hiroshima there is a multi story building of nothing but okonomiyaki business with varying menus! Please rep Hiroshima style some time!
I love that Ben informs where things originated outside of Europe.
Mike, not all superheroes wear capes. Some just look fabulous in a Chef’s Jacket and Red Shorts that look rather fetching.
mike and barry, my fave duo 🥺
The okonimyaki waffle looks cool, I've got to try that. I just have to hope that it also works in my 20€ waffle iron, compared to their 200€ one ;P The cocktail one is genius, I would never be able to come up with that.
We don't see why it wouldn't work in any waffle iron. Let us know how you get on?
My favorite cheats for soups are instant potatoes flakes and frozen hash brown potatoes. I don't know if you have hash brown spuds in the UK,but if you do, try them to make potato based soups .
Using jam jars is such a great hack and I've been using it for years. If you want to gussy it up and do something that's technically a "real cocktail" as much as anything I've served over a bar ever has been, take a marmalade jar, throw in a measure of gin, half a measure of cointreau or anything orangey, some lemon juice, and ice and shake. Bish bash bosh you have the Breakfast Martini invented by Salvatore Calabrese in 1996.
9:14 I can't believe no one heckled Ben for his "SOUPer seasonal" pun
the way the colours of the drinks matched their sweaters at the end was weirdly satisfying lmao
peanut butter jar hack: getting near the bottom? make asian style salad dressing in the jar or a sauce for satay or dan-dan noodles
Always love seeing the Chefs' creativity. Also happy to see Ben on the side presenting dishes. I think it'd be fun to see the kettle chip dish being cooked.
The last little bit of peanut butter...sauces for veggies. Add soy sauce, fish sauce, or hot sauce shake with water to thin out for your desired consistency ♥️ 😋
How many countries have you „attacked“ food wise by now? My neighbor just send me a message that I should check this out because he is mad about the noodles (and since his message came before the TH-cam notification this will probably something everyone will hear about for a bit….) well onto the video!
Invite your neighbor to some nice Cacio e Pepe next time... made with ramen of course lol
😂😂😂
Ask your neighbour a very simple question: If his ancestors could've made the dish faster and cheaper when only serving themselves, does he think they would've passed up the opportunity?
Most traditional dishes became traditional because they used the locally available food in the best way known. Now that more variety of food and techniques is readily available, it would be madness not to experiment with improving these dishes - whether for simplicity/time, flavour, cost or texture.
@@adamrobinson6951 I mean, even my pauper palate can notice the difference in taste and texture between fresh pasta cooked wel, and instant ramen noodles from a cheap plastic wrapper. If you're a broke student then maybe this is a last day of the month last ditch resort to get something edible into your stomach. As a replacement for an authentic Cacio e Pepe it's about as credible as an Alex Jones advert for "Tactical" baths.
im not 100% sold on the okonomiwaffle but the cocktails in the jam jars… that might be the absolute smartest thing i’ve heard all month
With leftover peanut butter you can make a simple sauce by adding hoisin a bit of water and sriracha or go fancy, add lime, chilli garlic, and kecap manis
The simplest "pro cheat" is to take advantage of sauces and spice mixes that have been developed after years of testing and are sold at the supermarket, such as Lee Kum Ki brand sauces and mixes.
The guys gushing about okonomiyaki sauce reminds me of when I was in college. I had a friend who would put that stuff on basically everything. In the same way some people put ketchup on every dish, he would use okonomiyaki sauce on most things he ate.
I've noticed that you haven't included "browning and seasoning sauce" in any of your cheat videos. For example, here's my favourite gravy recipe:
- Brown Bisto (1tbsp)
- Nutritional yeast (1tbsp)
- Miso paste (1/4tsp)
- Liquid vegetable stock (squirt)
- Browning and seasoning sauce (glug)
- Soy sauce (glug)
- Black pepper (lots)
- Rosemary (lots)
- Celery seed (lots)
- Sage (a bit)
- Water (1cup)
Bloom herbs and spices in the boiled water. Combine all other ingredients and whisk into uniform paste. Slowly add water while whisking vigorously to avoid lumps. Microwave until thickened, pausing to stir often.
15:20 ...Okay, you have cameras in my house. Just two days ago, I used leftover jam blended in some water as grenadine (which I don't keep on hand) in a cocktail. It was lovely.
Omg Okonomiwaffle sounds like a lot of fun! Also, congratulations to Mike on cornering the market for chefs who make things simpler.
enough
I make Ramen carbonara damn near once a week. It's easy, cheap and fairly filling.
Pack of Ramen. Seasoning packet saved for some other use usually over some popcorn. One or two eggs depending on the size. Some thick cut bacon cut into pieces, parmesan cheese and some black pepper and a bit of olive oil.
Simple one, but put garlic cloves in the microwve for 10 seconds and the skins just fall off.
Yay that was fun! Great way to make a great video AND promote a cookbook! I loved it!
love watching you guys working as a well oiled machine. You make each job seems effortless. Not what I discover when I do it myself. Good job
New challenge badge idea!!
1 "Normal" has to describe a dish to a blind folded second "Normal".
Half point to describe the dish, full point to guess the dish.
Let's face it, the Normals could use some work on descriptors and peel back the layers beyond saying umami, spicy, salty...
I've seen Okonomiyaki on this channel a thousand times and always thought I've never had it. Today I just realized I've had it several times growing up in Thailand, except it's under a different name. In Thailand, we call it "Japanese Pizza".
"He hates a one-purpose machine, so he's gone and forced more uses into it..."
I did not come here to be attacked, Mike. That's also the entire reason I'm still struggling over whether to get a waffle maker.
Don't know if you've covered this before but I've been using the oven chip mash hack for years it's great to avoid peeling and chopping after a long day in work !
The last thing I do it with warm milk and the last of chocolate spread in a jar. Works everytime!
The drink with jam is BRILLIANT
"You're making me feel ill. 😐" 🤣🤣
The last tip with the jars is the kind of thing I had hoped to see in the Leftovers Pass it On