Sure, the chaos of pass it on and other videos is fun. But see Ben just knowing his game at every second of it, is like watching a genius work on a machine. Sublime
@@SortedFood I am having mine straight out of the water and not fried in a pan. The pan is used to make a a cream bacon sauce that you pour over the Kniddelen. Other than that I would say spot on!!!!!
@@SortedFood Hello as a fellow Luxembourger I have to say you got pretty close like 95% but it is often served with cream added to the lardons and maggi würze at the table so that you can add it for flavor, so often in fact that at every food stand where you get them they are served that way and I don't know them any other way
@@SortedFoodYou did great, and yeah when we eat Kniddelen it’s mostly at the Christmas market with some Glühwäin or Glühcider. I like adding a dollop of crème fraîche at the end as there isnt enough fat in the recipe🤣 There are other specialities like Feierstengzalot and Judd mat gaardenbounen I would have loved to see.
Chicken Kelaguen: Chicken kelaguen is a beloved dish in Micronesia. The traditional preparation involves grilling or smoking chicken, then shredding it and combining it with lemon juice, onions, and local spices. The result is a tangy and flavorful dish that showcases the fusion of local and international influences in Micronesian cuisine. Octopus Soup: Octopus soup, or “kelemwoon” in the local language, is a traditional Micronesian delicacy. The tender octopus is simmered in a flavorful broth infused with herbs, spices, and sometimes coconut milk. The soup is often served with vegetables and provides a comforting and hearty meal option. Banana Pok: Banana pok is a traditional Micronesian dessert made with ripe bananas. The fruit is mashed and mixed with coconut milk, sugar, and sometimes tapioca pearls. This sweet treat offers a delightful combination of creamy, fruity, and tropical flavors.
@@CavemanSynthesizer Yeah, I hear you. The intelligence level means it's off the menu for me. I wonder if the preparation would work with another sea creature with less developed problem solving ability.
I really love the fact that you’ve given the recipe. I think it’s really important that you end up with something not to dissimilar to the actual real recipe, so you can celebrate every country. So please continue to do that and not let them get off track!
I first visited (Northern) Germany in 1991, and in a VERY cigarette-smoke-filled pub had a most memorable meal: Spätzle that had been pan-fried and topped with chopped green onions and a wee bit of Speck, served with of course, local beer. Loved it so much for the simplicity and frugality (North German, after all) that I bought a Spätzle press that I still use to this day. Now living in the aforementioned Northern Germany 30+ years later, still enjoying “Spätzle mit Speck und Frühlingszwiebeln” - among other delicious simple and frugal meals - thankfully without the cigarette smoke 😉. Thanks, guys, for all you do, including for me, a trip down memory lane 😊.
You should come to Swabia and eat some Spätzle in its home region ;) (the "le" at the end is an Swabian diminutive like "chen" in standard German). The most common way to eat them here is either as "Käsespätzle" (Cheesy - Every household has its own recipe and it differs even if they are panfried or baked into a casserole) or as "Spätzle mit Linsen und Saitenwürstle" (with Lentils and steamed sausage, a bit like frankfurter).
Great video. Fun watching them work it through. Ebbers and Kush both have the gift of getting across knowledge...without seeming pretentious/stuck-up. That's a rare skill.
This has to be one of my favourite A-Z episodes!...Mainly because I was shouting at the screen "I know what this recipe is!!!"...My own roots are German, and I grew up enjoying a variant of this tasty dish ... Kudos to Ben (with enthusiastic 'help' from Barry!!!) for working out the recipe with great success.. I am so impressed that I will even forgive Ben for his less-than-perfect German pronunciation!
M definitively has some nice and varied options. I definitively vote for when you get to Z start from A again omitting the already taken options. Still so much to explore.
My mom is from Pohnpei! I grew up with most people not knowing what or where Micronesia is and am thrilled you're exploring that next! I wish I could help as far as dishes go but the only thing we ate growing up was pilolo. Good luck!
Yes thank you I was waiting for the next episode of this amazing series❤️ And now M: Chicken Micronesia/or Cicken Kelaguen, Kon, Utter, Tinola, Chuukese Sashimi, Red Rice to name a few🍀🤗
Not from, but been. You HAVE to cook with Screw Pine. I don’t think I ate anything there that, that wasn’t served with or in. Pork I remember being the meat of choice! But remember POKE is huge in the region due to proximity and influence to Hawaii :) good luck guys ❤
In Hungary, we have a similar thing called nokedli. My grandmother always used a box grater. She's spoon the mixture into the middle of the box grater with the largest holes on the side facing down. Then she'd use the back of her spoon to rub back and forth so that the mixture would run out of the holes, portioning the nokedli into small dumplings. We'd use the in a creamy tomato soup as part of chicken paprikash or even just panfried in butter as a base of something we'd put a main dish on top of.
Indeed. Nokedli is actually the Hungarian form of the Austrian word Nockerl, so the dish itself might have been common to all German-speaking areas in Europe.
It could be a typo but with my level of expertise in the kitchen (I am subnormal for sure) it could also just be a term I don't know and now I want to give it a definition :D Flavovurs - flavours foreign to the UK?
0:22 "So, it's been a couple of weeks" sure does slightly date the recording when it's been a bit over 4 months since the last one was uploaded 😅excited to see it back though!
I love these episodes! Also, ongoing petition for my dream episode, "Buzzed/drunk chefs remote control sober normals." you could bring on some fun guests, pluggy plug plug your gin, and have a good laugh. Keep it up you guys.
@@Michelle-1 It was Barry's Banging Berry Brioche Loaf. Barry asks Ben about his favourite berry and he goes on for quite a while about different berries 😅
This is sort of reminiscent of someone who is playing guitar as a hobby, or is an aspiring musician, and they are playing along to a song off a record, and they are trying to decipher what the guitarist on the record is doing. This is a very similar theme to other European countries that have dumplings of some type. Bacon is one thing that is used to finish them off. I know that's common for pierogi. This series is a lot of fun. Cheers! ✌️
Chicken kelaguen is a dish that has captured the hearts of many. It's a national dish of Micronesia, often enjoyed at family gatherings and celebrations.
Ebers facial expression at 3:32 nearly made me drown in a cup of coffee 🤣 Gentlemen, thank you a thousand times for aal the laughs and good times, lets hope together that you all will never lose the fun in doing what you do best, educating the internet with fun in terms of cooking :)
MICRONESIA!! so excited for that one! every island is different and i can only speak to Kosrae - i spent some time studying there and really enjoyed my time. favorite dishes i had : Breadfruit Fries, Sunday Soup (coconut milk done by hand! fresh fish, rice, and maybe a spice or two but even though it wasnt a lot of ingredients it was SO great) and Fa Fa - as part of their tradition they did not tell me how it was made, but if i had to guess: similar to pounding taro into Poi until you get a consistency that you can roll into a ball, possibly adding sugar to it, and then cover it in coconut caramel.
On point with the cheese. Here in Luxemburg we often use Emmental swiss cheese. Kniddelen are often served with a cream sauce and bacon. They also served with apple compote. I personaly love to mix everything together, just perfect for cold winter days.
So cool to see this. In the US (southern mostly) we use this same process to make chicken and dumplings. Difference being when the dumplings are cooked we don't fry then but rather dump them in a pot full of (basically) shredded chicken and gravy. SOOO GOOD!
OMGGGG!! It's finally back!! I thought you guys forgot about this series. This was so much fun~ Mike being the host makes it so lovely bc he's asking all of the questions that I am usually thinking too. So great job team! Can't wait for Micronesia!
I grew up with an identical recipe but my immigrant German/Norwegian elders called them Kniffles. Basic spoon dumpling that was added into every soup or gravy 😋 or a quick snack. Learned to make it 40yrs ago from great grandma & just created an “empty the pantry” meal with them 2 nights ago. A family tradition that will live on. Num num num!
Love that Ben mentioned the river "Mosel". I live right by the river and you should try making "Döppekoche" from the Rhineland-/Mosel-region. We usually eat it in the autumnal time and it's just using a few ingredients. But getting the right texture and using the right pot is key! 😁
kiwi here if you ever get new zealand 😂 but mum used to make basically this as you said in or on a stew for the steamed through meat flavour but basically this recipe substituting quater-half of the flour for cornflour... adding crispy meat ends around the dumping for final full meat flavour but adding into the dumpling some of the oils from frying/roasting a well herbed/seasoned roast and dried chives for flavour and 'greens' one of my faves growing up and actually i remember what happened better than mum these days she's forgotten it as it was from her/our poorer days 😅
Aww yeah, Guam, Marshall Islands, Kiribati... excellent food choices in the Micronesia region. I'm looking forward to seeing some Chamorro barbecue with spicy fina'denne' dipping sauce, maybe, or palusami (stuffed taro leaves, kind of like tropical dolmades, baked in an underground oven) or tikokaula, beef steamed in banana leaves. Or maybe they'll look at the Marshall islands and make chukuchuk, sweet rice and coconut balls, or a barramundi (Pacific cod) baked in banana leaves. Or maybe even breadfruit pudding! So many delicious recipes to choose from.
Chicken kelaguen is a dish that has captured the hearts of many. It's a national dish of Micronesia, often enjoyed at family gatherings and celebrations
Wooooo Micronesia!!!! Shrimp (or chicken, fish, or beef) kelaguen is a classic! Serve it up with tatiyas, red rice, chicken or fish bbq, and finadene or dinanche (pronounced din-an-see) and you've got a classic fiesta plate. Another favorite is Gollai Appan, which is cooking starchy bananas (or breadfruit, sweet potato, or other starch) in coconut milk. My personal recommendation is okinawan sweet potato or unripe cooking bananas. You can add a bit of sugar, or serve as is. Tinaktak (typically beef) is also really great! It's beef cooked in coconut milk with onions, tomatoes, and veg, and served over rice. Really comforting on a rainy day
I absolutely LOVE this series!! I think that once you've gone through the alphabet, you should start all over and do it again to cover the countries you didn't do😊❤
i grew up on one of the islands of micronesia, they are all independent islands with different culture and dishes may vary but - my recommendations would be red rice (rice cooked with annato seeds and oil/butter), pickled green papaya (has a lot of different names we called it okoko, and some kind of grilled fish or fish soup (usually with sour leaf idk the name in english)
@@SortedFood 1.Pastizzi are the quintessential street food of the people. The original choice flavours were ricotta or lime a curried mushy pea in like a puff pastry made with animal fats. Nowadays, They're changing the game with new flavours like chicken or Nutella. 2. Imqarrun: basically a baked pasta dish, commonly using either tortiglioni or Rigatoni in a Bolognese style sauce. 3.Fried Rabbit in garlic and wine is always loved especially on a Sunday at grandma's house 4.Kawlata is a traditional soup made with cabbage and pork. We call it a soup but it can resemble the texture of stew almost due to the collagen in the pig trotters thickening the broth. 5.Imqaret and Qaghaq tal ghasel. Imqaret consist of date filling in a dough similar to cannoli and deep fried. Commonly served piping hot with a side of gelato tan nanna(condensed milk, cinnamon, nuts and candied peel) Qaghaq tal ghasel are these beautiful rings of pastry stuffed with a mixture of honey or treacle, star abuse, cloves and allspice. Looking forward to seeing if this helps
@@elgigante4974 We fell in love with some dishes when we went to Malta, especially the variations of rabbit (Fenek bit-tewn u bl-nbid as well as others) and pastizzi. Started making many of them at home. I think it is time again to get rabbit for the weekend :-)
Not only it looks absolutely delicious but it also looks genuinely easy to make and you can take it to so many different places, its incredible! Also if making and rolling pasta at home is too daunting this might be a game changer.
I’m so excited for Micronesia! I’m from Rotuma, and would love to see you make things like palusami (baked taro leaves with coconut, corned beef and onions), fekei (grated and steamed taro mixed with sugar and coconut milk, you could also use banana and pumpkin instead of taro), or even a traditional lovo (which is similar to Hawaiian luau)
There is nothing better when I have had a rough day than to crawl into bed and watch you grapple with yet another challenge! The downside is that I couldn’t be bothered to make dinner and just had a few crackers with cheese…and now I am starving and dreaming of food from Luxembourg 😪 Thank you brightening my evening, and educating me to boot! Have you ever made French quenelles, which are a specialty from Lyon? The base recipe is very similar to what you made tonight, and I highly recommend them😊
Well-done! Just needed a splash of heavy cream mixed into the bacon before adding the Kniddelen. A favorite winter dish at my house, along with a simple side salad.
If you want to amp up your Brown Butter, you can add a tablespoon or two of dried milk powder. Did it a couple nights ago while making muffins, I swear I ended up with a full cup of browned milk solids. *** If you're feeling lazy you can just toast the milk powder in a dry pan. There's a lot less nailbiting on the timing, no worrying about when to dump it into a cool bowl so it doesn't go from brown to blackened.
"Or best performance yet - yeaa pretty damn close" - well you told them the recipe and gave detailed instructions... pretty easy to get it right like that
British-Luxembourger here, grew up in Luxembourg, and you guys got really close, I'm impressed. It looked very delicious. As others have mentioned, add some sour cream (creme fraiche) at the end. Oh, and mustard. A Luxembourger can eat pretty much everything if it has Luxembourgish mustard on it!
My Lithuanian & Polish family made “drop dumplings” that were similar. Flour, egg, milk & salt. We’d heat a clean spoon in the boiling water, scoop some batter & drop into the boiling water dunking spoon into water each time. We’d eat it with “butter” (margarine) & sour cream. Sometimes we’d chill the dumplings, fry onions & bacon then fry the dumplings with it all until crispy… and sour cream. I think the original ratio was 1 C flour, 1 egg & 1/2 C milk. My mom liked them soft, so she’d sometimes add cottage cheese. I liked them firm & would add extra flour or even some bread flour. The plain dumplings were a common Friday meal during Lent.
LATIYA or Lateeya from Guam in Micronesia: it's a magical creamy dessert that's a cake custard thing. It's amazing with coffee, and it can be flavored in any direction like terramisu, dolce de leche, cinnamon, etc. There was a philipino/Guam food truck next to where I used to work, Chicken Kelaguen with red rice and latiya for dessert!!!! 🎉🎉🎉
I am from rural Ohio and grew up on a version of these. We just called them drop noodles or rivels. We cook them in chicken broth or as an additive to potato soup.
As other people have said, you should really keep this going when you get to Z, really one of the best series you do imo. Would also be cool to do one where in countries we know a lot about (France, Italy etc) you do a more regional one. Would be cool to see how food from Brittany differs to food in Aquitaine to Corsica for example.
In the region I live in Dominican Republic we have dumplings similar to these, (but we shape them a bit more cylindrical, but even that is up each household. also, the size can also vary) and we pair them with lots of things, from simple melted butter to any meat, cheese, salami, sardines, even with eggs.
Love it spot on! I do find it funny that the Marshall islands were on there along with Mariana islands as both are part of Micronesia the subregion. Then there is the Federated States of Micronesia. I hope they are going there because those are interesting states
Thank you for cooking this dish from my home country as beautifully as you did 😊 It's always nice to see Luxembourg mentioned in sth else than banking or taxes ...
I come from a French region right next to Luxembourg, amazing that you've heard of the Mosel river and local wines! Luxembourg doesn't have much of a cuisine of its own, but these looks delicious and very similar to Alsacian spätzle indeed.
This seems really similar to norwegian Raspeballer (called klubb or komle in the weirder parts of the country), apparently also similar to German kartoffelklöße. Main difference it's made with mashed or grated potatoes, but still a yummy salty dumpling, sometimes with pork belly bits.
Growing up in the states I immediately thought of chicken and dumplings soup. Making a simple biscuit dough and boiling it in the chicken soup so you thicken the stock and cook the dumplings. Getting these nice floaty pillows of biscuit
I love the ‘A-Z Challenge’. It’s just so much fun and it’s like treasure hunting: You never know when you find it. (Insert joke about Luxembourg and bougie people) Happy Wednesday, everyone!
Whoohoo! I watch from Micronesia - Guam USA. Chicken Kelaguen will give them a reason to use their coconut grater 😝 Micronesia consists of many island nations and many different cultures. Good luck on finding just one dish that represents this part of the world 😊. Whatever it is, I know it will be good 😋
My mother had a recipe that used a similar dumpling (with a little oil in the dough). Toss the boiled dumplings with sauerkraut and sliced polish sausage and bake in a casserole dish. 🥰
I’ve had this in kindergarten sooo many times! Although I grew up on the German side of that border in the state Saarland, where this is called „Geheirade“
thanks to the Pennslyvanian Dutch, who were actually German & probably Luxembourgish as well, very similar dumplings are popular additions to soup. Spetzlele is also common & it used to be my son's favorite meal.
I feel like Luxembourg is one of those countries that isn’t well known outside of the country for their traditional foods. So this is really interesting and I’m glad it ended on this country.
Would love to see a series with Ebbers talking about wine. been a chef for a number of years and just starting to take wine seriously. Long overdue I know. something a bit like the old Floyd on wine series, talking about different regions, grapes, tasting notes etc.
Micronesia, could be fun. I remember seeing some travel type program of someone travelling the islands & eating really vibrant fresh looking food. Chicken kelaguen is the national dish but the tinola soup looked really, really tasty.
In Poland we have a similar dish called Knedle, but we use potatoes to do it They are often large balls with something inside, e.g. a plum. This dish reminds me more of Polish Paluchy, long "fingers" of dough. 😊
I'm going to use this batter next time I'm making Chicken and Dumplings. I don't really like the fluffier southern-style dumplings, and I don't really have the space to roll out the "slick" style dumpling I grew up with. These look like the best of both worlds to me.
Pass it on ideas: Open book: they each get a small amount of time (e.g 3 minutes) before their turn to look up recipes to help them Blind time: They choose when to leave the kitchen, but don't see the timer (with a normal total time). To pass they all have to still have a minimum time each (say 4 minutes or so) so they need to be somewhat conscious of that when thinking about how much time they take. Maybe have it in reverse order of the normal challenge (last to first) with the chef(s) last. No heat pass it on: Forces them to use things like curing and quick pickles Microwave only pass it on Pass it on notes: Give them a break for once, let them leave notes at the end of their turn for the next person.
Great video as always! So I'm not from Luxembourg. However, in Hungary we make a similar dumpling which are smaller called Nokedli. Which you can make with a tool. Making these dumplings are always fun and messy.
![[UNCUT] The Loyal Pin ปิ่นภักดิ์ EP.15 (2/4)](http://i.ytimg.com/vi/qbHbshrA1f0/mqdefault.jpg)
I love this series! Once you reach Z, I hope you'll start over with A again and just remove the ones you've already done =)
Oh yes please!
Yes!
Or use latitude and longitude for locations for the next round!
Great idea!
or put all the missing ones on a very big wheel, can't be more than 200😂
maybe go historical, then it gets very interesting
Sure, the chaos of pass it on and other videos is fun. But see Ben just knowing his game at every second of it, is like watching a genius work on a machine. Sublime
Ben raising his eyebrows at Barry putting the butter directly on the scale has got to be one of the funniest silent judgments I’ve seen him make. 🤣
Amazing self control not to say anything
As a Luxembourger and long time viewer I have been waiting for this moment since you posted the K video !
Oooooh let us know what you think of this dish? Did we do it justice?
@@SortedFood I am having mine straight out of the water and not fried in a pan. The pan is used to make a a cream bacon sauce that you pour over the Kniddelen. Other than that I would say spot on!!!!!
@@SortedFood Hello as a fellow Luxembourger I have to say you got pretty close like 95% but it is often served with cream added to the lardons and maggi würze at the table so that you can add it for flavor, so often in fact that at every food stand where you get them they are served that way and I don't know them any other way
@@SortedFoodYou did great, and yeah when we eat Kniddelen it’s mostly at the Christmas market with some Glühwäin or Glühcider.
I like adding a dollop of crème fraîche at the end as there isnt enough fat in the recipe🤣
There are other specialities like Feierstengzalot and Judd mat gaardenbounen I would have loved to see.
@@MrMinidanni Glühcider? You have my absolute attention, do tell how to make that 😀
Chicken Kelaguen: Chicken kelaguen is a beloved dish in Micronesia. The traditional preparation involves grilling or smoking chicken, then shredding it and combining it with lemon juice, onions, and local spices. The result is a tangy and flavorful dish that showcases the fusion of local and international influences in Micronesian cuisine.
Octopus Soup: Octopus soup, or “kelemwoon” in the local language, is a traditional Micronesian delicacy. The tender octopus is simmered in a flavorful broth infused with herbs, spices, and sometimes coconut milk. The soup is often served with vegetables and provides a comforting and hearty meal option.
Banana Pok: Banana pok is a traditional Micronesian dessert made with ripe bananas. The fruit is mashed and mixed with coconut milk, sugar, and sometimes tapioca pearls. This sweet treat offers a delightful combination of creamy, fruity, and tropical flavors.
Bat soup.
I want to try octopus soup, but I kind of love octopuses too much, but I'd probably still try it and just feel bad about it.
Both of those sound absolutely delicious!
I have to book a holiday to Micronesia if this is an example of the food there. Thank you for such great information
@@CavemanSynthesizer Yeah, I hear you. The intelligence level means it's off the menu for me. I wonder if the preparation would work with another sea creature with less developed problem solving ability.
I really love the fact that you’ve given the recipe. I think it’s really important that you end up with something not to dissimilar to the actual real recipe, so you can celebrate every country. So please continue to do that and not let them get off track!
I first visited (Northern) Germany in 1991, and in a VERY cigarette-smoke-filled pub had a most memorable meal: Spätzle that had been pan-fried and topped with chopped green onions and a wee bit of Speck, served with of course, local beer. Loved it so much for the simplicity and frugality (North German, after all) that I bought a Spätzle press that I still use to this day. Now living in the aforementioned Northern Germany 30+ years later, still enjoying “Spätzle mit Speck und Frühlingszwiebeln” - among other delicious simple and frugal meals - thankfully without the cigarette smoke 😉. Thanks, guys, for all you do, including for me, a trip down memory lane 😊.
You should come to Swabia and eat some Spätzle in its home region ;) (the "le" at the end is an Swabian diminutive like "chen" in standard German). The most common way to eat them here is either as "Käsespätzle" (Cheesy - Every household has its own recipe and it differs even if they are panfried or baked into a casserole) or as "Spätzle mit Linsen und Saitenwürstle" (with Lentils and steamed sausage, a bit like frankfurter).
Barry: "What is this?"
Ben: "What do you mean 'what is this'??? That one you can do by sight Barry!"
Great video. Fun watching them work it through. Ebbers and Kush both have the gift of getting across knowledge...without seeming pretentious/stuck-up. That's a rare skill.
I love that even after all these years, they still reference Le Bec ™ from time to time
I mean the original video is iconic. Eric Lanlard handled the guys so well!
Yes, I loved the le bec throwback
😂 That! Unforgettable!
I'm not a baker, but when I hear "shaggy dough", I think of a very dry crumbly dough, like you'd use for a scone
I love watching Ben showing off his wide knowledge as the video goes along!!
The final dish looks delicious!!
Ebbers is really very knowledgeable. I love it when he explains things impromptu - no need to look up anything on Google.
This has to be one of my favourite A-Z episodes!...Mainly because I was shouting at the screen "I know what this recipe is!!!"...My own roots are German, and I grew up enjoying a variant of this tasty dish ... Kudos to Ben (with enthusiastic 'help' from Barry!!!) for working out the recipe with great success.. I am so impressed that I will even forgive Ben for his less-than-perfect German pronunciation!
M definitively has some nice and varied options. I definitively vote for when you get to Z start from A again omitting the already taken options. Still so much to explore.
I'm hoping for m of Mongolia
My mom is from Pohnpei! I grew up with most people not knowing what or where Micronesia is and am thrilled you're exploring that next! I wish I could help as far as dishes go but the only thing we ate growing up was pilolo. Good luck!
Yes thank you I was waiting for the next episode of this amazing series❤️
And now M: Chicken Micronesia/or Cicken Kelaguen, Kon, Utter, Tinola, Chuukese Sashimi, Red Rice to name a few🍀🤗
Bat Soup
As a Brit in Luxembourg, this warms my dual-national heart ❤️
How do you think we did?
@@SortedFoodThought you boys did a banging job! Such a simple and satisfying dish isn't it
Hooray for new sorted! Love your work, peeps! Tried making pasta sauce with aqua faba tonight and worked a treat! Thanks for all the learnings!
That's great to hear 👏
More Foods that Made History!! I’m not letting this go 😆
Not from, but been. You HAVE to cook with Screw Pine. I don’t think I ate anything there that, that wasn’t served with or in. Pork I remember being the meat of choice! But remember POKE is huge in the region due to proximity and influence to Hawaii :) good luck guys ❤
Love this series, always happy to see the next installment
Enjoy!
Sorted: the Top Gear of food
You're too kind 😀
Cook for Jeremy James and Richard
Oh my goodness you're so right!
@HFC786 How fun would that be?
Feel like that title would have to go to Sonny of Best Ever Food Review Show in terms of foodie TH-camrs
In Hungary, we have a similar thing called nokedli. My grandmother always used a box grater. She's spoon the mixture into the middle of the box grater with the largest holes on the side facing down. Then she'd use the back of her spoon to rub back and forth so that the mixture would run out of the holes, portioning the nokedli into small dumplings. We'd use the in a creamy tomato soup as part of chicken paprikash or even just panfried in butter as a base of something we'd put a main dish on top of.
Indeed. Nokedli is actually the Hungarian form of the Austrian word Nockerl, so the dish itself might have been common to all German-speaking areas in Europe.
@@erzsebetkovacs2527 Yes, exactly. They look very similar and, I believe, have almost an identical recipe.
I was waiting for this comment :)
This dish exists in many countries in Central/Eastern Europe.
@@YaaLFH yup, something very similiar to it exists in czech republic and poland
Brilliant effort!! Anyone else spot “Flavovurs” by the way?
11:18
No, but I did notice "shoe pastry" 🤢🤣
It could be a typo but with my level of expertise in the kitchen (I am subnormal for sure) it could also just be a term I don't know and now I want to give it a definition :D Flavovurs - flavours foreign to the UK?
Came down here to comment the same! xD 11:20
SO excited for Micronesia!! I don't have any suggestions or anything but I love learning about places through food and its history. Love this series.
I wished it was the opportunity for Mauritian food on the channel, hopefully it gets explored later down the line
0:22 "So, it's been a couple of weeks" sure does slightly date the recording when it's been a bit over 4 months since the last one was uploaded 😅excited to see it back though!
😅😅😅
I thought it was only a month ago.. but Kenya was actually July 28. th-cam.com/video/PacHP3YgPU0/w-d-xo.html
Wasn't the last one uploaded a month ago? It's not on their A-Z playlist, but "K" was just about a month ago
@@xyzalan I thought it was but, according to the info on the summary, it was released on July 28
@@berjbannayan8666 Ah I just saw that too. That's just a bit less than 2 months though. Not that bad!
I love these episodes! Also, ongoing petition for my dream episode, "Buzzed/drunk chefs remote control sober normals." you could bring on some fun guests, pluggy plug plug your gin, and have a good laugh. Keep it up you guys.
Hhahahaha OMG that would be terrifying!
@@SortedFood This needs to happen. Best idea ever, and it would work particularly well as the late night bit of a live show.
@@SortedFood Never forget drunk Ben rambling about berries
@@RubyMadigan what was this in?? lol
@@Michelle-1 It was Barry's Banging Berry Brioche Loaf. Barry asks Ben about his favourite berry and he goes on for quite a while about different berries 😅
Well done boys! That looks amazingly good. Ben, I love your cheffy mind. Barry, good to see you back! Mike, as always, your enthusiasm is legendary!
There was something endearing about Barry gently placing a block of butter on the scales. To the point, the whole studio went silent.
This is sort of reminiscent of someone who is playing guitar as a hobby, or is an aspiring musician, and they are playing along to a song off a record, and they are trying to decipher what the guitarist on the record is doing.
This is a very similar theme to other European countries that have dumplings of some type. Bacon is one thing that is used to finish them off. I know that's common for pierogi.
This series is a lot of fun. Cheers! ✌️
You're right on your comparison.... very similar in the technique of deciphering!
I love this series! One of your best ideas, wide-ranging and open-minded…. Thank you!!!
Chicken kelaguen is a dish that has captured the hearts of many. It's a national dish of Micronesia, often enjoyed at family gatherings and celebrations.
Was this written by AI, because it definitely reads like it?
@@awaara6341 IDK. But Bat Soup is a delicacy in Micronesia.
@@awaara6341 no just Google 😀
Ahhh! Very cool! Knidellen shares a root with kneidlach, which is Yiddish for matzah balls-one of my favorite dumplings :D
Ebers facial expression at 3:32 nearly made me drown in a cup of coffee 🤣 Gentlemen, thank you a thousand times for aal the laughs and good times, lets hope together that you all will never lose the fun in doing what you do best, educating the internet with fun in terms of cooking :)
Hahah what’s funny is as I saw your message preview at the bottom it was the exact moment he was making the face
MICRONESIA!! so excited for that one! every island is different and i can only speak to Kosrae - i spent some time studying there and really enjoyed my time. favorite dishes i had : Breadfruit Fries, Sunday Soup (coconut milk done by hand! fresh fish, rice, and maybe a spice or two but even though it wasnt a lot of ingredients it was SO great) and Fa Fa - as part of their tradition they did not tell me how it was made, but if i had to guess: similar to pounding taro into Poi until you get a consistency that you can roll into a ball, possibly adding sugar to it, and then cover it in coconut caramel.
A shaggy dough is one whose best friend is a great dane and is always running into ghosts.
It wasn't me
Like; zoinks!
On point with the cheese. Here in Luxemburg we often use Emmental swiss cheese.
Kniddelen are often served with a cream sauce and bacon. They also served with apple compote. I personaly love to mix everything together, just perfect for cold winter days.
So cool to see this. In the US (southern mostly) we use this same process to make chicken and dumplings. Difference being when the dumplings are cooked we don't fry then but rather dump them in a pot full of (basically) shredded chicken and gravy. SOOO GOOD!
YES!! I’ve been waiting so long for these videos to come back!
OMGGGG!! It's finally back!! I thought you guys forgot about this series. This was so much fun~ Mike being the host makes it so lovely bc he's asking all of the questions that I am usually thinking too. So great job team! Can't wait for Micronesia!
I grew up with an identical recipe but my immigrant German/Norwegian elders called them Kniffles. Basic spoon dumpling that was added into every soup or gravy 😋 or a quick snack. Learned to make it 40yrs ago from great grandma & just created an “empty the pantry” meal with them 2 nights ago. A family tradition that will live on. Num num num!
The addition of showing the dish at the beginning is a fun touch. Love this channel 👍
Love that Ben mentioned the river "Mosel". I live right by the river and you should try making "Döppekoche" from the Rhineland-/Mosel-region. We usually eat it in the autumnal time and it's just using a few ingredients. But getting the right texture and using the right pot is key! 😁
kiwi here if you ever get new zealand 😂 but mum used to make basically this as you said in or on a stew for the steamed through meat flavour but basically this recipe substituting quater-half of the flour for cornflour... adding crispy meat ends around the dumping for final full meat flavour but adding into the dumpling some of the oils from frying/roasting a well herbed/seasoned roast and dried chives for flavour and 'greens' one of my faves growing up and actually i remember what happened better than mum these days she's forgotten it as it was from her/our poorer days 😅
Aww yeah, Guam, Marshall Islands, Kiribati... excellent food choices in the Micronesia region. I'm looking forward to seeing some Chamorro barbecue with spicy fina'denne' dipping sauce, maybe, or palusami (stuffed taro leaves, kind of like tropical dolmades, baked in an underground oven) or tikokaula, beef steamed in banana leaves. Or maybe they'll look at the Marshall islands and make chukuchuk, sweet rice and coconut balls, or a barramundi (Pacific cod) baked in banana leaves. Or maybe even breadfruit pudding! So many delicious recipes to choose from.
Chicken kelaguen is a dish that has captured the hearts of many. It's a national dish of Micronesia, often enjoyed at family gatherings and celebrations
Barry not being able to recognize Thyme by sight and smell... Get that red apron away from him allrdy 🤣
This is my favourite series that you guys do, so glad to see it back!
out of all the things the guys have learned over the years, I'm glad that le bec is one of the things they remembered 😂
Wooooo Micronesia!!!!
Shrimp (or chicken, fish, or beef) kelaguen is a classic! Serve it up with tatiyas, red rice, chicken or fish bbq, and finadene or dinanche (pronounced din-an-see) and you've got a classic fiesta plate.
Another favorite is Gollai Appan, which is cooking starchy bananas (or breadfruit, sweet potato, or other starch) in coconut milk. My personal recommendation is okinawan sweet potato or unripe cooking bananas. You can add a bit of sugar, or serve as is.
Tinaktak (typically beef) is also really great! It's beef cooked in coconut milk with onions, tomatoes, and veg, and served over rice. Really comforting on a rainy day
I absolutely LOVE this series!! I think that once you've gone through the alphabet, you should start all over and do it again to cover the countries you didn't do😊❤
Pierogi Ebbers, you forgot about pierogi! But these look so simple, I want to try making them. Like Barry said, they look like gnocchi carbonara.
This recipe screams the drop biscuits recipe my family uses for dumplings. Texture and mix ins are everything for them. Super buttery and delicious
i grew up on one of the islands of micronesia, they are all independent islands with different culture and dishes may vary but - my recommendations would be red rice (rice cooked with annato seeds and oil/butter), pickled green papaya (has a lot of different names we called it okoko, and some kind of grilled fish or fish soup (usually with sour leaf idk the name in english)
i love this series so much, i hope you end up doing all the countries out there eventually!!
The one chance to see Maltese food on Sorted. Hopefully you guys will explore it as it is such a great cuisine
What Maltese dishes would you recommend?
Maybe in 5-7 years when they get back around the alphabet, you'll have your chance! 😂
@@SortedFood 1.Pastizzi are the quintessential street food of the people. The original choice flavours were ricotta or lime a curried mushy pea in like a puff pastry made with animal fats. Nowadays, They're changing the game with new flavours like chicken or Nutella.
2. Imqarrun: basically a baked pasta dish, commonly using either tortiglioni or Rigatoni in a Bolognese style sauce.
3.Fried Rabbit in garlic and wine is always loved especially on a Sunday at grandma's house
4.Kawlata is a traditional soup made with cabbage and pork. We call it a soup but it can resemble the texture of stew almost due to the collagen in the pig trotters thickening the broth.
5.Imqaret and Qaghaq tal ghasel.
Imqaret consist of date filling in a dough similar to cannoli and deep fried. Commonly served piping hot with a side of gelato tan nanna(condensed milk, cinnamon, nuts and candied peel)
Qaghaq tal ghasel are these beautiful rings of pastry stuffed with a mixture of honey or treacle, star abuse, cloves and allspice.
Looking forward to seeing if this helps
@@elgigante4974 I'm now not only hungry, but ready to buy a plane ticket. Sounds amazing!
@@elgigante4974 We fell in love with some dishes when we went to Malta, especially the variations of rabbit (Fenek bit-tewn u bl-nbid as well as others) and pastizzi. Started making many of them at home. I think it is time again to get rabbit for the weekend :-)
Not only it looks absolutely delicious but it also looks genuinely easy to make and you can take it to so many different places, its incredible! Also if making and rolling pasta at home is too daunting this might be a game changer.
I’m so excited for Micronesia! I’m from Rotuma, and would love to see you make things like palusami (baked taro leaves with coconut, corned beef and onions), fekei (grated and steamed taro mixed with sugar and coconut milk, you could also use banana and pumpkin instead of taro), or even a traditional lovo (which is similar to Hawaiian luau)
This type of food is awesome to see you guys cook. Easy to follow for a normal as well as extremely informative
Its so wholesome knowing some of them went to school together.
There is nothing better when I have had a rough day than to crawl into bed and watch you grapple with yet another challenge! The downside is that I couldn’t be bothered to make dinner and just had a few crackers with cheese…and now I am starving and dreaming of food from Luxembourg 😪 Thank you brightening my evening, and educating me to boot!
Have you ever made French quenelles, which are a specialty from Lyon? The base recipe is very similar to what you made tonight, and I highly recommend them😊
11:21 ah yes, those kind of flavovurs...
I was just typing that!
Came here for that!
It is amazing how intuitive was Ben in this video! No wonder he is THE chef!
I lived in Trier, so near Luxembourg for around 5 years, and i had them with bacon and applesauce, and it makes it so much better, but great episode.
Well-done! Just needed a splash of heavy cream mixed into the bacon before adding the Kniddelen. A favorite winter dish at my house, along with a simple side salad.
If you want to amp up your Brown Butter, you can add a tablespoon or two of dried milk powder. Did it a couple nights ago while making muffins, I swear I ended up with a full cup of browned milk solids.
***
If you're feeling lazy you can just toast the milk powder in a dry pan. There's a lot less nailbiting on the timing, no worrying about when to dump it into a cool bowl so it doesn't go from brown to blackened.
"Or best performance yet - yeaa pretty damn close" - well you told them the recipe and gave detailed instructions... pretty easy to get it right like that
British-Luxembourger here, grew up in Luxembourg, and you guys got really close, I'm impressed. It looked very delicious. As others have mentioned, add some sour cream (creme fraiche) at the end. Oh, and mustard. A Luxembourger can eat pretty much everything if it has Luxembourgish mustard on it!
My Lithuanian & Polish family made “drop dumplings” that were similar. Flour, egg, milk & salt. We’d heat a clean spoon in the boiling water, scoop some batter & drop into the boiling water dunking spoon into water each time. We’d eat it with “butter” (margarine) & sour cream. Sometimes we’d chill the dumplings, fry onions & bacon then fry the dumplings with it all until crispy… and sour cream. I think the original ratio was 1 C flour, 1 egg & 1/2 C milk. My mom liked them soft, so she’d sometimes add cottage cheese. I liked them firm & would add extra flour or even some bread flour. The plain dumplings were a common Friday meal during Lent.
LATIYA or Lateeya from Guam in Micronesia: it's a magical creamy dessert that's a cake custard thing. It's amazing with coffee, and it can be flavored in any direction like terramisu, dolce de leche, cinnamon, etc. There was a philipino/Guam food truck next to where I used to work, Chicken Kelaguen with red rice and latiya for dessert!!!! 🎉🎉🎉
I am from rural Ohio and grew up on a version of these. We just called them drop noodles or rivels. We cook them in chicken broth or as an additive to potato soup.
My grandmother used to serve a version of these alongside her beef roasts with gravy.
Oooooh how delicious 😋
As other people have said, you should really keep this going when you get to Z, really one of the best series you do imo.
Would also be cool to do one where in countries we know a lot about (France, Italy etc) you do a more regional one. Would be cool to see how food from Brittany differs to food in Aquitaine to Corsica for example.
It’s the hear 2176, Barry’s great great grandchild spins the wheel… Vatican for V….some sexy ginger chef groans in frustration.
In the region I live in Dominican Republic we have dumplings similar to these, (but we shape them a bit more cylindrical, but even that is up each household. also, the size can also vary) and we pair them with lots of things, from simple melted butter to any meat, cheese, salami, sardines, even with eggs.
Flavovurs... A new culinary word from the team at Sorted!
Loving the captions today
Love it spot on! I do find it funny that the Marshall islands were on there along with Mariana islands as both are part of Micronesia the subregion. Then there is the Federated States of Micronesia. I hope they are going there because those are interesting states
Thank you for cooking this dish from my home country as beautifully as you did 😊 It's always nice to see Luxembourg mentioned in sth else than banking or taxes ...
I come from a French region right next to Luxembourg, amazing that you've heard of the Mosel river and local wines! Luxembourg doesn't have much of a cuisine of its own, but these looks delicious and very similar to Alsacian spätzle indeed.
11:19 Gotta love those Flavovurs!
Whether intentional or not, it got me to chuckle
This seems really similar to norwegian Raspeballer (called klubb or komle in the weirder parts of the country), apparently also similar to German kartoffelklöße. Main difference it's made with mashed or grated potatoes, but still a yummy salty dumpling, sometimes with pork belly bits.
Mike pulling out the Luxembourg Riesling, shownjng that he anticipated Ebber's request, was my favorite part of the video.
Love that Ben can say we went there on a school trip and is talking about most of the team
Growing up in the states I immediately thought of chicken and dumplings soup. Making a simple biscuit dough and boiling it in the chicken soup so you thicken the stock and cook the dumplings. Getting these nice floaty pillows of biscuit
I love the ‘A-Z Challenge’. It’s just so much fun and it’s like treasure hunting: You never know when you find it. (Insert joke about Luxembourg and bougie people)
Happy Wednesday, everyone!
Can definitely see how this is considered a comfort food and I look forward to trying it.
Whoohoo! I watch from Micronesia - Guam USA. Chicken Kelaguen will give them a reason to use their coconut grater 😝 Micronesia consists of many island nations and many different cultures. Good luck on finding just one dish that represents this part of the world 😊. Whatever it is, I know it will be good 😋
My mother had a recipe that used a similar dumpling (with a little oil in the dough). Toss the boiled dumplings with sauerkraut and sliced polish sausage and bake in a casserole dish. 🥰
Oh, this sounds really good!
Yummm!
I’ve had this in kindergarten sooo many times! Although I grew up on the German side of that border in the state Saarland, where this is called „Geheirade“
thanks to the Pennslyvanian Dutch, who were actually German & probably Luxembourgish as well, very similar dumplings are popular additions to soup. Spetzlele is also common & it used to be my son's favorite meal.
I feel like Luxembourg is one of those countries that isn’t well known outside of the country for their traditional foods. So this is really interesting and I’m glad it ended on this country.
Would love to see a series with Ebbers talking about wine. been a chef for a number of years and just starting to take wine seriously. Long overdue I know. something a bit like the old Floyd on wine series, talking about different regions, grapes, tasting notes etc.
Micronesia, could be fun. I remember seeing some travel type program of someone travelling the islands & eating really vibrant fresh looking food. Chicken kelaguen is the national dish but the tinola soup looked really, really tasty.
In Poland we have a similar dish called Knedle, but we use potatoes to do it They are often large balls with something inside, e.g. a plum. This dish reminds me more of Polish Paluchy, long "fingers" of dough. 😊
I'm going to use this batter next time I'm making Chicken and Dumplings. I don't really like the fluffier southern-style dumplings, and I don't really have the space to roll out the "slick" style dumpling I grew up with. These look like the best of both worlds to me.
Pass it on ideas:
Open book: they each get a small amount of time (e.g 3 minutes) before their turn to look up recipes to help them
Blind time: They choose when to leave the kitchen, but don't see the timer (with a normal total time). To pass they all have to still have a minimum time each (say 4 minutes or so) so they need to be somewhat conscious of that when thinking about how much time they take. Maybe have it in reverse order of the normal challenge (last to first) with the chef(s) last.
No heat pass it on: Forces them to use things like curing and quick pickles
Microwave only pass it on
Pass it on notes: Give them a break for once, let them leave notes at the end of their turn for the next person.
Great video guys. You nailed it!!
Great video as always!
So I'm not from Luxembourg. However, in Hungary we make a similar dumpling which are smaller called Nokedli.
Which you can make with a tool.
Making these dumplings are always fun and messy.