An interesting point made after the Japanese chilli paste: sometimes/quite often it’s not the ingredient itself that’s pretentious, it’s the use of it by someone who either doesn’t care to know the history/culture behind it or who knows the surface level history/culture and uses it in order to seem knowledgeable or ‘worldly’
Yeah, like, someone in Japan using it wouldn't be pretentious. Someone specifically importing it from Japan for personal use could very easily end up being pretentious.
I feel like a lot of the ingredients recently have been more unique with specific applications rather than actually being pretentious. Could use something over the top which has regular replacements available to balance out the ingredients as well in the future
Yeah. It has all been interesting, but all the products featured lately have been niche products or traditional regional specialities and almost nothing has been genuinely pretentious in ages. Again, it’s all interesting, but for a series labeled pretentious ingredients, I think it has lost the plot a bit.
Or they could change the question from "Is this pretentious" to "would i be pretentious if i bought this?" As in, would a normal buy this because they would actually use it in a correct or appropriate way, or would they use it as a "oh, look what i bought" or useless fancy-maker (like putting flaky sea salt in soup), thus making them pretentious.
@@TheSoberBear You shouldn't antagonize people who spell incorrectly, either. Because often when they spell things wrong. It's because they have never seem the word written down, and learned it by ear. Furthermore, this person used the root word and then basically added on. That is a damn good effort. Even further, English is probably their second language. Point is, you can gently correct, but don't make fun. That's rude.
Antagonize everyone, especially people that can't spell Antagonize correctly for their Region. What are they going to do, whine about it on Social Media? He seems to have survived it.
He was right in making a distinction between "pretentious" and "premium," but for me, lost it again when he also made a distinction between "sciency" and "pretentious." Because to me, making food "sciency" reeks of molecular gastronomy, which is pretentious as balls.
@@billyeveryteen7328 It makes sense though scientifically, put water in something where water shouldn’t be (chocolate) and you may end up ruining everything. But it is science to know how the crystals in chocolate form and what will ruin or seize it etc, which normal cooks may not know. Science can be pretentious, but at the same time, cooking is science to an extend. (Especially baking and sweet treats.) for me pretentious foods are expensive foods that don’t give any significant benefit to dishes / can be substituted for other items easily. (Premium items often bring out flavour, quality and delicious tastes, science- y understanding items are to help make food better without ruining it)
@@RowanWolf22 Yeah, I completely agree with you. That association is completely a personal bias on my end, just because I really hated the molecular gastronomy trend. But I do agree that food science, in itself, is not pretentious. I'm actually a big fan of people like Alton Brown and Anne Reardon, two people who are self-described "food scientists" and go into detail about the physical and chemical reactions behind food and cooking. I think it's just the specific wording Jamie used; he described the lemon powder as "sciency" in a way that made me think of the stupid powders and gels you put in molecular gastronomy.
Are badges still a thing? If so, please give Jamie a golden Cultural Suck-Up badge for correcting Ebbers on the pronunciation of the Zolla brand. He's gotten a lot of hate in the past for desecrating cultural traditions with tactical shortcuts, and I feel the way he immediately tongue-slapped Ebbers into line here deserves recognition.
Ben also keeps not mentioning that these fishing companies from the Bay of Biscay are Basque families carrying on Basque traditions and don't call themselves Spanish. The motto/slogan on the Zallo website is "everything that has a name exists," a Basque saying. Basques have small plates called pintxos, not tapas!
@Mickayla O. From my experience, people tend to ignore independence movements within previously established countries. Which is depressing as hell. Personally I find it even more sad that even someone from the UK, which is much closer to Spain and therefore should know more about it, is making this mistake. Someone from another english speaking part of the world I would understand more how they would make it. Then again, the English don't exactly have the best track record on respecting independence of ethnic groups.
@@SortedFood I needed that. Thank you! And the "nlm-nlm-nlm" misspeak that the three of you did near the end had me rolling. So much greatness in this episode!
I’ve used similar products to the powdered lemon for flavoring buttercream. A few teaspoons will flavor a whole batch. One thing to bear in mind is that the color and flavor of the icing will intensify over time.
I would definitely use that powdered lemon in my chilled cheesecakes, to help them set without adding additional liquid and not needing other setting agents (like chocolate or gelatine), as a result of the cream cheese available to me being too soft.
The lemon stuff sounds great for patisserie type items where lemon juice would negatively effect the item, like not adding lemon juice as the mix needs to not have much liquid. Or if the juice is going to affect the raising agents.
@@myname-mz3lo they may not have know every exact pretentious ingredient, but professional cooks may possibly have a different outlook as they may have a better understanding of how it can be used to maximize it's effectiveness (of course this won't apply to all pretentious ingredients brought to the table). aside from all of that, I think AussieAnnie62 was just wanting to suggest a different type of video to the Sortedfood teams repertoire - just a bit of extra fun, and more videos for us fans!
@@wolfsokaya except chickens are female. i think he just shortend "meatball"... actually one sec i need to go see if you can buy rooster/cockrell in the the UK as food. edit: turkeys have balls? wow! also i did a check western world doesn't tend to eat rooster as it is more expensive to raise than its female counterpart but roosters do have testicles as well
@@jabonought yes, sometimes male chicks get...put to rest...upon hatching, because you only need one rooster in a flock of 10-12 hens. The hens are kept to produce eggs and more chicks. Recently a German lab discovered a process to identify the sex of an egg and since then it's becoming common practice (in some countries) to sell eggs containing male chicks, so that they get eaten and don't hatch at all. That's why cocks, lol, are more expensive to raise, because they don't return the costs of feed and pen the way hens do.
@@DizzyBusy Ah all i thought was that maybe they were... territorial? so they would need to be kept seperate. raising costs that way. i totaly forgot chickens lay eggs, lol i may have left my brain in bed this morning
An idea for future taste test videos - I've noticed the boys tend to try the dish without the ingredient if they can, like the chicken (with and without the condiment). This adds an interesting insight to what the ingredient really adds to a dish. With that in mind, it might be useful to make a control group dish that lacks the ingredient, or has a budget/standard replacement for it. That way, we could get a closer look at what really makes these products stand out. Anyway, great video as always, and I hope you see this
They already have a series like this called pick the premium. They have two of the same dishes with only one ingredient being either affordable or premium. They have to guess which ingredient is different and guess which one is the premium. No point making the same series twice.
Honestly, as a Spaniard, I think Jamie has a great deal of appreciation and interest in Spain and its food. That's not to say he always gets it right, I really can't cosign on the paella burrito, but he tries and that goes a long way. (I love Ben but he went back to mispronouncing Zallo even after being corrected lol.) I even think the running joke about Spaniards coming for him is itself Spanish, as we will make a running joke out of anything. Jamie, you're bienvenido as far as I'm concerned!!
So I had an idea. This is the second time that a Japanese product’s price has been way higher than the actual price. What if they added on a mention of the price in the origin country versus what they paid or even do a video or series just about product price differences (like guessing what it costs or which product had a price mark up). Would be interesting to know which imported products are worth the price versus which might be cheaper to shop around for
Jamie correcting Ben on pronunciation was just, perfect. The dad who likes to grill correcting the nerdy member of the team. Ben looked a little devastated
Pass it on idea: Every ingredient is a mystery. You write the name of the actual ingredient on paper and place it in an envelope, and write a generalized description on the outside. (Example: envelope would say fruit and inside it could be any fruit. Envelope could say seasoning and inside it could be any seasoning sweet or savory.) each guy could pick a max of 3 envelopes to make a dish out of and EVERY envelope would have to be used in some way.
I’m a pastry chef and I use powdered lemon and orange all the time!! I use it most often in chocolates, but it’s also quite useful to use in any place that you’d normally use zest (but don’t want the oil). It’s not cheap, but it’s a wonderful product!
@@SortedFood Pasta with turkey in a chili and tomato based sauce, topped with gouda and garlic bread. (don't really have a name for it, since it's a thing I just came up with when I didn't have anything else in the house, and it tasted amazing)
I knew a chap who's job was... well...it was at a stud stable... and well "guiding the stallion into the mare", by hand. Not many people shook his hand after they knew.😲
The boys have become far too pretentious for them to properly judge pretentious items. Which definitely shows how much they've broadened their knowledge. Thumbs up.
By hearing that the anchovis are caught one-by-one I imagined fishermen on their boat, hanging over the railing and catching little fishies with tiny landing nets (the ones used for aquariums).
this was a revelation to me... i didn't realize Lemon powder was not common in the UK. In the US anyone who has done any baking or really any above basic home cook level has very likely run into it. my favorite use is in Frostings or cupcakes for a super fast very tasty lemon flavor with no change to recipes at all. :-) but also great in home made spice mixes for chicken and seafood.
As someone who has lived in the US for 10 years now and cook + bake quite a bit I have never really come across lemon powder. Lemon zest, lemon peel, preserved lemons , lemon curd ..yes but lemon powder?? Did not even think it was a thing. Learnt something new today!
i was weirded out for years to see people react so strongly to anchovies, before realising we absolutely don't have the same anchovies. In france it's not strong at all, they are prepared like tuna or maquerel il a can with a spiced brine or oil, and eaten just like that
I just wanted to say how much I appreciate the quality of the food in this video - the food team are really working their socks off! Any one of these dishes could be a video alone...
I really want you do to a review of some home-canned products...like canning your own fish or salsa or jam. see if they would think is better or worse than commercial or premium products
New Video Series Idea! Since the “Normals” are not so normal anymore, I propose Sorted Food: The New Normal(s). The guys can each mentor a home cook who is interested in learning more about food/compete to teach basic techniques/ or complicated recipes. I think that would be such a fun series!!
I don't know whether you have this on this channel already but I would really love to see who these amazing people in the food team are. Are they all professionals chefs, what are their specialities, all that stuff. They always prepare this amazing food, so they deserve the spotlight.
I wanna see the normals try the dish with the pretentious ingredient as well as without to see if it truly caused a significant difference and if it's worth it.
So I decided to do something similar on a recent trip to London (wouldn’t necessary call it pretentious😅) I went to Fortnum & Masons to try things I’d maybe not heard of, things that were completely out there or strange flavours. I am now absolutely obsessed, and I mean obsessed with their gin and tonic tea 😂 I have a box at home, I have a box at work… 😅
As much as I love Barry, Mike and Jamie together are something else, they bounce off each other so well and are just hilarious. They really made me laugh & cheered me up after not the best of days at work.
Love the intro it reminds me of the show “can’t cook won’t cook “ yea should do that bring in 2 subscribers that can’t cook and do food relay with normals be hilarious lol
yes, i agree. spending a bit more on premium anchovis is totally worth it. in spain and portugal there are specialty shops selling nothing else. theres a reason for that
Could it be? Sorted learned the difference between high quality hand made and pretentious? The lemon powder is the most interesting to me. I dont like to use lemon zest in cooking as the lemons i can buy in shops are treated with chemicals and there is crap especially on the outside to make them look nice in shops. that 150g box could last for a long time and probably could be even cheaper than buying all those lemons in comparison.
Love the new ads for the app 😂 but these pretentious ingredients videos are always the best: a perfect balance of fun and informative (not that I can afford any of these ingredients)
True Lemon is a crystallized lemon powder that is similar to the powdered version you had on this one. Great for adding to water, tea, and other stuff. I like adding it to soup to brighten them up without adding more salt. They have a whole line of products and I'd love to see what the team could do with it!
I see Mike sniffing a powder and I remember that time he sniffed a powder and sneezed for the rest of the video. I’m happy the sneezing was avoided lmao
I find the idea that the anchovy are hand caught one by one to be extremely unlikely. It paints a picture of fishermen using rods to catch them, and that isn't going to be viable for anything sold at large scale like this.
I liked the powdered lemon the most out of all of the products today, because I feel like I could get a lot of use out of it. As a home cook with a small refrigerator and multiple mouths to feed, fridge space is gold. I don't want to have to worry about using the lemons before they go bad. And lemons have a lot of use; Lemon icing for cakes, lemon-butter for shrimp, lemon as an acid to brighten up a pasta or rice dish, lemon for cocktails and lemon for cleaning stains. While a bit spendy, it'd be worth it, considering A. it seems shelf stable, B. it'll save me money in the long run and C. it'll reduce food waste in my home.
I dunno about the fish roe powder, but I feel like 9 pounds for the tub of lemon powder isn't too bad cus it does seem like a little could go a long way and that tub might last a while. Also, can anyone photoshop a grey mullet (the hairstyle) onto Ben's head?
I wouldn't say cruel, just not very nice or informed. Ben definitely has that knowledgeable look which could possibly be mistaken for a "holier than thou" demeanour. *We* know better, obviously, as we all adore Ben. She just needs time. He can be an acquired taste.
@@SortedFood most definitely Miss Dire's explanation! I think it's just the knowing and confident look from knowing and being confident! She's not at all cruel and neither am I
Please give the guys Sake more often, very funny episode! And really great food, the team went all out to feed them well and found really nice and interesting products! :-)
Hi guys. Brilliant video, as always. I like these series where the normals just eat stuff that they don´t know what it is. Also, today, my first payment for your meal packs app went out. After a month-long free trial, I cannot imagine living without it. Before, I was basically just eating pizza and four other meals on rotation. I really enjoyed the Veggie options, even as a stubborn meat eater. Thanks for the app, consider me a loyal customer from here on out.
It's feedback like this that we live for - thank you! We're so glad you're enjoying the Meal Packs app... and the Pretentious Ingredient episodes too 😉
A suggestion from a guy from the Bay of Biscay: try the anchovy on a leaf of fresh chicory, on top of a finely spread creamy blue cheese. That's the true definition of sublime.
Ebbers is so right about the stigma we have of what/how/where food is supposed to be. When I was in Mexico for work a few years ago, the two best meals I had in Mexico was a birria lunch spot behind the security outpost at Guadalajara airport, hidden behind where the federales checked security cameras, and what was essentially a pop-up "restaurant" ran out of the front garden of a woman who lived across the corporate plaza where I was working. In both situations, the only reason I found out about either place is because I specifically asked a random employee where they and the other locals eat on their lunch breaks.
Powdered Lemon sounds like something I definitely want to get my hands on. Because there are a lot of places where I want lemon flavor, and lemon acidity, without lemon liquid.
The Lemon Juice Powder definitely interests me greatly, as someone who cannot smell, which often makes food that contains zest a complete waste. If I'm buying something that I know delivers on flavor as opposed to being entirely reliant on smell to carry that flavor, I will find places to use it.
I use the lemon and lime powders all the time in my normal kitchen. It has replace all lemon juice because you can just reconstitute it. We sprinkle it on veg, put it in drinks, I use it in baking. It’s a stable long term lemon/lime without the artificial taste of concentrates.
I use the powdered lemon in dehydrated camping meals! I make all my own meals to bring out into the backcountry on weeklong trips and that powdered lemon makes a world of difference. I buy the True Lemon brand, but there's also lime/orange/grapefruit too. Not pretentious at all - SUPER handy!!
I would love to see a pretentious ingredients episode where they breaion somebody from another country say either Vietnam or the United States. That way we can compare England's version of pretension versus some other country's version of pretension.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Pass it on idea! Everyone must pick a mysterious off-white powder from this series to add to the dish
😲
And they have to choose the powders before entering the kitchen and without knowing what the others have chosen!
And one of them is cocaine 😂😂😂
Now this is an amazing idea lmao, can only imagine the chaos of thowing some neotame ahaha
@@milkonbean from Ben's allotment, obviously
An interesting point made after the Japanese chilli paste: sometimes/quite often it’s not the ingredient itself that’s pretentious, it’s the use of it by someone who either doesn’t care to know the history/culture behind it or who knows the surface level history/culture and uses it in order to seem knowledgeable or ‘worldly’
Also as someone who lives in Japan often everyday ingredients from here are sold for massive markups in the UK.
I think I saw the stuff being sold at Muji downtown, I might pick up a jar and see what I can do with it.
@@harfgarflarf ahhh i find that quite interesting. If you have a sec would you mind giving some examples for my curiosity
Which is why I appreciate the guys explaining the process and the farming and labour that goes into such a craft. They give everything a fair chance.
Yeah, like, someone in Japan using it wouldn't be pretentious. Someone specifically importing it from Japan for personal use could very easily end up being pretentious.
I feel like a lot of the ingredients recently have been more unique with specific applications rather than actually being pretentious. Could use something over the top which has regular replacements available to balance out the ingredients as well in the future
Seconded. A few "don't waste money on this, the non-premium version is just as good" things would be great
Yeah. It has all been interesting, but all the products featured lately have been niche products or traditional regional specialities and almost nothing has been genuinely pretentious in ages. Again, it’s all interesting, but for a series labeled pretentious ingredients, I think it has lost the plot a bit.
It kind of feels like an extension of ‘pick the premium’ rather than being its own thing
Or they could change the question from "Is this pretentious" to "would i be pretentious if i bought this?" As in, would a normal buy this because they would actually use it in a correct or appropriate way, or would they use it as a "oh, look what i bought" or useless fancy-maker (like putting flaky sea salt in soup), thus making them pretentious.
@@Bartimusable "useless fancy-maker" is exactly what I think of when I think of Pretentious things.
I love Jamie correcting Ben's pronounciation. He's learned his lesson: never antagonise the Spanish XD
Odd comment, as 'pronounciation' isn't actually a word...
Never antagonise those who can spell 😁
@@TheSoberBear You shouldn't antagonize people who spell incorrectly, either. Because often when they spell things wrong. It's because they have never seem the word written down, and learned it by ear.
Furthermore, this person used the root word and then basically added on. That is a damn good effort. Even further, English is probably their second language.
Point is, you can gently correct, but don't make fun. That's rude.
He still got it wrong
Antagonize everyone, especially people that can't spell Antagonize correctly for their Region.
What are they going to do, whine about it on Social Media?
He seems to have survived it.
Always antagonize the spanish. And the italians. And the french. Anyone who throws a bitch fit about traditionalism.
Jamie pushing up his glasses after correcting Ben is the funniest thing I have seen in 2022, its just the perfect way to finish correcting Ben.
Jamie's dead right: there is a distinction to be made between "pretentious" and "premium".
The added goldflakes can help to decide. :]
If it's made of the grass of a football pitch, it's probably pretentious
He was right in making a distinction between "pretentious" and "premium," but for me, lost it again when he also made a distinction between "sciency" and "pretentious." Because to me, making food "sciency" reeks of molecular gastronomy, which is pretentious as balls.
@@billyeveryteen7328 It makes sense though scientifically, put water in something where water shouldn’t be (chocolate) and you may end up ruining everything. But it is science to know how the crystals in chocolate form and what will ruin or seize it etc, which normal cooks may not know. Science can be pretentious, but at the same time, cooking is science to an extend. (Especially baking and sweet treats.) for me pretentious foods are expensive foods that don’t give any significant benefit to dishes / can be substituted for other items easily. (Premium items often bring out flavour, quality and delicious tastes, science- y understanding items are to help make food better without ruining it)
@@RowanWolf22 Yeah, I completely agree with you. That association is completely a personal bias on my end, just because I really hated the molecular gastronomy trend. But I do agree that food science, in itself, is not pretentious. I'm actually a big fan of people like Alton Brown and Anne Reardon, two people who are self-described "food scientists" and go into detail about the physical and chemical reactions behind food and cooking. I think it's just the specific wording Jamie used; he described the lemon powder as "sciency" in a way that made me think of the stupid powders and gels you put in molecular gastronomy.
I think Jamie has earnt a badge from this episode. If only for his growth in palate and skill. And also from his fear of the Spanish.
Don't forget the Dolphin impression too 😂
@@SortedFood Jamie's inner dolphin is showing 🤣🐬
@@SortedFood is there a chance they meant dolphin the fish (aka mahi-mahi) rather than the mammal that isn’t traditionally eaten?
@@lifeisthepit the nets that are usually used to catch smaller fish often catch larger animals that weren't part of the plan, so either are possible.
Are badges still a thing? If so, please give Jamie a golden Cultural Suck-Up badge for correcting Ebbers on the pronunciation of the Zolla brand. He's gotten a lot of hate in the past for desecrating cultural traditions with tactical shortcuts, and I feel the way he immediately tongue-slapped Ebbers into line here deserves recognition.
Ben also keeps not mentioning that these fishing companies from the Bay of Biscay are Basque families carrying on Basque traditions and don't call themselves Spanish. The motto/slogan on the Zallo website is "everything that has a name exists," a Basque saying. Basques have small plates called pintxos, not tapas!
Only if he gets a 'talking to dolphins' badge as well. No, I don't know what that has to do with cookery.
@Mickayla O. From my experience, people tend to ignore independence movements within previously established countries. Which is depressing as hell. Personally I find it even more sad that even someone from the UK, which is much closer to Spain and therefore should know more about it, is making this mistake. Someone from another english speaking part of the world I would understand more how they would make it. Then again, the English don't exactly have the best track record on respecting independence of ethnic groups.
Jamie: Ugh, "sack of eggs" is such a horrible term!
Me: No, it's only when Ben says it. He has a reputation.
🎵"An egg-sack is a little old thing which sounds real sketchy...egg-sack bay-bee..."🎵
Well, in my language, it's actaully "egg" that is an euphemism for testicles, so, yeah...😬
Jamie and Mike were so on point and hilarious today. 🤣 I had to watch this episode more than once because I missed parts due to laughing.
Agreed!
Excellent! Laughter is good for the soul :)
@@SortedFood I needed that. Thank you! And the "nlm-nlm-nlm" misspeak that the three of you did near the end had me rolling. So much greatness in this episode!
@@missdire he was mocking the "comolumulum" that jamie said
@@myname-mz3lo I am aware. Thank you.
Not gonna lie, Mike consuming a white powder and screaming "I am so alive" makes me ask a few questions 👀
And he complained his heart was going crazy. Was that really lemon powder? And where can I get that? 😅
What didn’t help is that company name is pronounced just like “crack”. Lol. It’s an Irish word that just means to have fun; a good time
He also got it on his nose before saying that.
@@missdire Did anyone check Ben's garden? 😬
I need me some Adderall too
I’ve used similar products to the powdered lemon for flavoring buttercream. A few teaspoons will flavor a whole batch. One thing to bear in mind is that the color and flavor of the icing will intensify over time.
That’s a great suggestion
Ooh that's such a good idea!
I wanna buy some lemon powder now. Can definitely fit it in my student budget 🙃
The boys dramatic reenactment of a Cantabrian fisherman accidentally catching a dolphin had me howling. 🤣
Jamie's dolphin impression was unexpected but hilarious.
I would definitely use that powdered lemon in my chilled cheesecakes, to help them set without adding additional liquid and not needing other setting agents (like chocolate or gelatine), as a result of the cream cheese available to me being too soft.
We have lime powder in my country and its great to make iced lime drinks
The lemon stuff sounds great for patisserie type items where lemon juice would negatively effect the item, like not adding lemon juice as the mix needs to not have much liquid. Or if the juice is going to affect the raising agents.
Turn the tables... let's see if BEN can guess some pretentious ingredients!
which is the pretentious ingredient among the common everyday ingredients.
YES!!
oooooohhh!! good call!!! I'd love to see that!
why would he ? pretentious ingredients arent known by chefs either .
@@myname-mz3lo they may not have know every exact pretentious ingredient, but professional cooks may possibly have a different outlook as they may have a better understanding of how it can be used to maximize it's effectiveness (of course this won't apply to all pretentious ingredients brought to the table). aside from all of that, I think AussieAnnie62 was just wanting to suggest a different type of video to the Sortedfood teams repertoire - just a bit of extra fun, and more videos for us fans!
Watching Ben’s face when the normals taste something is always priceless. 😂
And to be fair, I would get all of these so wrong.
"massage the egg sacks"
"Chicken arms"
"Chicken balls"
Ben's creating new phrases today 🤣
Im not suprised for the chicken balls, since when i found that turkeys have balls too. Also there are turkey ball festivals in the US too.
Ben goes full Boyle mode!
@@wolfsokaya except chickens are female. i think he just shortend "meatball"... actually one sec i need to go see if you can buy rooster/cockrell in the the UK as food.
edit: turkeys have balls? wow! also i did a check western world doesn't tend to eat rooster as it is more expensive to raise than its female counterpart but roosters do have testicles as well
@@jabonought yes, sometimes male chicks get...put to rest...upon hatching, because you only need one rooster in a flock of 10-12 hens. The hens are kept to produce eggs and more chicks. Recently a German lab discovered a process to identify the sex of an egg and since then it's becoming common practice (in some countries) to sell eggs containing male chicks, so that they get eaten and don't hatch at all. That's why cocks, lol, are more expensive to raise, because they don't return the costs of feed and pen the way hens do.
@@DizzyBusy Ah all i thought was that maybe they were... territorial? so they would need to be kept seperate. raising costs that way. i totaly forgot chickens lay eggs, lol i may have left my brain in bed this morning
An idea for future taste test videos - I've noticed the boys tend to try the dish without the ingredient if they can, like the chicken (with and without the condiment). This adds an interesting insight to what the ingredient really adds to a dish. With that in mind, it might be useful to make a control group dish that lacks the ingredient, or has a budget/standard replacement for it. That way, we could get a closer look at what really makes these products stand out. Anyway, great video as always, and I hope you see this
They already have a series like this called pick the premium. They have two of the same dishes with only one ingredient being either affordable or premium. They have to guess which ingredient is different and guess which one is the premium. No point making the same series twice.
@@mycacumpston6961 IK about pick the premium, but I mean just to compare, not to guess which is which
Always a good day when the guys at Sorted uploads a video
I still love this series, but it's become testing delicious-but-expensive ingredients. Where is a gold leaf???
Honestly, as a Spaniard, I think Jamie has a great deal of appreciation and interest in Spain and its food. That's not to say he always gets it right, I really can't cosign on the paella burrito, but he tries and that goes a long way. (I love Ben but he went back to mispronouncing Zallo even after being corrected lol.) I even think the running joke about Spaniards coming for him is itself Spanish, as we will make a running joke out of anything. Jamie, you're bienvenido as far as I'm concerned!!
Jamie’s dolphin noise, 10/10 😂
So I had an idea. This is the second time that a Japanese product’s price has been way higher than the actual price. What if they added on a mention of the price in the origin country versus what they paid or even do a video or series just about product price differences (like guessing what it costs or which product had a price mark up). Would be interesting to know which imported products are worth the price versus which might be cheaper to shop around for
Jamie correcting Ben on pronunciation was just, perfect. The dad who likes to grill correcting the nerdy member of the team. Ben looked a little devastated
yeah but the z would be pronounced as "th" so Jamie was wrong too. it would be pronounced tho-yo
Pass it on idea: Every ingredient is a mystery. You write the name of the actual ingredient on paper and place it in an envelope, and write a generalized description on the outside. (Example: envelope would say fruit and inside it could be any fruit. Envelope could say seasoning and inside it could be any seasoning sweet or savory.) each guy could pick a max of 3 envelopes to make a dish out of and EVERY envelope would have to be used in some way.
That's a mystery box with extra mystery.
I think that powdered lemon would have a lot of useful applications especially in Mixology.
I’m a pastry chef and I use powdered lemon and orange all the time!! I use it most often in chocolates, but it’s also quite useful to use in any place that you’d normally use zest (but don’t want the oil). It’s not cheap, but it’s a wonderful product!
Barry’s Fridge has been raided again? YAY! So excited to see what’s going to unfold 😂
The wholesome face of BARRY in the meal packs app 'commercial' with the wooden spoon and his super hero kitchen cape is AWESOME!!! 😂😂😂👏🏻👏🏻👏🏻👏🏻
I love when SORTEDfood upload right before dinner time :D then I can enjoy my food while watching it. Literally the perfect upload time you guys have.
What's on the menu?
@@SortedFood screwdrivers
For me it's breakfast time and I love it too
@@SortedFood Pasta with turkey in a chili and tomato based sauce, topped with gouda and garlic bread. (don't really have a name for it, since it's a thing I just came up with when I didn't have anything else in the house, and it tasted amazing)
I love the comparison between rarity, advertising, process and tradition that goes into whether an item is pretentious.
Quote of the Day: “He lives in his own reality that he has crafted for himself.”
Never have I ever related to something faster 😂
Love it when Jamie and Mike are together~ their chemistry is next level
“It’s people’s job to massage fish eggs?” fair question😂
I knew a chap who's job was... well...it was at a stud stable... and well "guiding the stallion into the mare", by hand. Not many people shook his hand after they knew.😲
@@Getpojke ( ͡° ͜ʖ ͡°)
Jamie in a Nutshell: Calling out Ben’s pronunciation of Spanish words and then proceeds to say “Oui”. Also, great dolphin impression 😆
🐬🐬🐬
The boys have become far too pretentious for them to properly judge pretentious items. Which definitely shows how much they've broadened their knowledge. Thumbs up.
By hearing that the anchovis are caught one-by-one I imagined fishermen on their boat, hanging over the railing and catching little fishies with tiny landing nets (the ones used for aquariums).
Exactly. Then accidently catching a dolphin in your tiny aquarium net.
@@joshp8535 😂
I envisioned them using tiny fishing poles with tiny hooks. How does one catch an individual anchovy?
@@kay4691 A very good idea (and interestion question). What do they bait them with? Water fleas? 🤔
this was a revelation to me... i didn't realize Lemon powder was not common in the UK.
In the US anyone who has done any baking or really any above basic home cook level has very likely run into it.
my favorite use is in Frostings or cupcakes for a super fast very tasty lemon flavor with no change to recipes at all. :-) but also great in home made spice mixes for chicken and seafood.
As someone who has lived in the US for 10 years now and cook + bake quite a bit I have never really come across lemon powder. Lemon zest, lemon peel, preserved lemons , lemon curd ..yes but lemon powder?? Did not even think it was a thing. Learnt something new today!
Been an on and off subscriber for maybe 10 years, great to see the channel still thriving
Oh wow, thanks for sticking with us for so long :)
The chaos level of this episode is through the roof, perfect 👌
I wish this was longer, so much fun, something we need on days like this. Thanks boys. 👍
Been binge watching this channel for a couple of days now, love the pass it on videos!!
Thanks for watching, we're glad you're enjoying 'Pass It On' :)
i was weirded out for years to see people react so strongly to anchovies, before realising we absolutely don't have the same anchovies. In france it's not strong at all, they are prepared like tuna or maquerel il a can with a spiced brine or oil, and eaten just like that
I thought Ben was going to say they massaged the eggs out of fish and was momentarily wildly uncomfortable 😅
Love hearing the production and food team laughing in the background! 😂
HeLpLiNe 💬📞👆
What a way to spend my Wednesday evening! I love this channel.
I just wanted to say how much I appreciate the quality of the food in this video - the food team are really working their socks off! Any one of these dishes could be a video alone...
Mike: "It smells like...plums."
Ben's face: "It is NOT plums."
I really want you do to a review of some home-canned products...like canning your own fish or salsa or jam. see if they would think is better or worse than commercial or premium products
I could watch a video of just Jamie doing his spot on dolphin impression and jazz scatting! Great video!
This episode feels like it was filmed in the middle of the night. I throughly enjoyed it!
HeLpLiNe 💬📞👆
Ben: "Detailed explanation of the making process"
The Boys: *sake fixation*
14:54 the fact that the white powder substance is from a company called Craic (which I believe is pronounced like "crack") is just too good 😂😂😂
New Video Series Idea! Since the “Normals” are not so normal anymore, I propose Sorted Food: The New Normal(s). The guys can each mentor a home cook who is interested in learning more about food/compete to teach basic techniques/ or complicated recipes. I think that would be such a fun series!!
The is is genius, I'd love to see what each person's teaching style would be like.
I don't know whether you have this on this channel already but I would really love to see who these amazing people in the food team are.
Are they all professionals chefs, what are their specialities, all that stuff.
They always prepare this amazing food, so they deserve the spotlight.
I wanna see the normals try the dish with the pretentious ingredient as well as without to see if it truly caused a significant difference and if it's worth it.
I’m here for the bloopers! And ofc, the fantastic highly informative content.
So I decided to do something similar on a recent trip to London (wouldn’t necessary call it pretentious😅) I went to Fortnum & Masons to try things I’d maybe not heard of, things that were completely out there or strange flavours.
I am now absolutely obsessed, and I mean obsessed with their gin and tonic tea 😂 I have a box at home, I have a box at work… 😅
Oh, nice! We guess it's good then. Do you have it black or with milk?
@@SortedFood they recommend without milk and I’m not a big fan on milk in general so I have mine black. 😊
"It's invigorating! I'm doing more." has me howling 🤣🤣🤣
As much as I love Barry, Mike and Jamie together are something else, they bounce off each other so well and are just hilarious. They really made me laugh & cheered me up after not the best of days at work.
I never miss a Sorted video. One thing that keeps jumping out at me is just how discerning Jamie's palate has become.
Can you do an episode for "health" foods and organic brands?
The video was great! I just also have to mention I love Mike’s tiny hamburger/sandwich jumper!
Jamie was feeling very colorful today
Jamie was on fire. Dolphin impression anyone?
Thank you for a much needed and difficult to find these days, reason to smile. :) Good one guys!
Love the intro it reminds me of the show “can’t cook won’t cook “ yea should do that bring in 2 subscribers that can’t cook and do food relay with normals be hilarious lol
yes, i agree. spending a bit more on premium anchovis is totally worth it. in spain and portugal there are specialty shops selling nothing else. theres a reason for that
Ben couldn't wait to name all the parts of a chicken.
All of you make such great videos. They are fun, interesting, informative, all the rest. Job well done. Thanks so much.
Could it be? Sorted learned the difference between high quality hand made and pretentious?
The lemon powder is the most interesting to me. I dont like to use lemon zest in cooking as the lemons i can buy in shops are treated with chemicals and there is crap especially on the outside to make them look nice in shops. that 150g box could last for a long time and probably could be even cheaper than buying all those lemons in comparison.
Love the new ads for the app 😂 but these pretentious ingredients videos are always the best: a perfect balance of fun and informative (not that I can afford any of these ingredients)
Potentially polarising pretentious. The alliteration king, Ebbers!
True Lemon is a crystallized lemon powder that is similar to the powdered version you had on this one.
Great for adding to water, tea, and other stuff. I like adding it to soup to brighten them up without adding more salt.
They have a whole line of products and I'd love to see what the team could do with it!
"It's not pretentious, it's Japanese" 🤣
The fact that the white-coloured lemon powder was from a company called "Craic" made my day xD
👆👆thanks for watching
you can send a message
I see Mike sniffing a powder and I remember that time he sniffed a powder and sneezed for the rest of the video. I’m happy the sneezing was avoided lmao
That was so funny 😆
And basically spent his whole turn sneezing!
I loved every ingredient in this. They all felt like innovations in spice or flavoring. The lemon powder gave me so many baking ideas.
I find the idea that the anchovy are hand caught one by one to be extremely unlikely. It paints a picture of fishermen using rods to catch them, and that isn't going to be viable for anything sold at large scale like this.
Probably something similar to a trot line I'd assume
I think the one by one thing was about the filleting and preparation rather than catching.
@@Danny-pk6lk ALL fish are filleted one by one. You can get machines to do it, but that's not what was said.
No it doesn’t.
I liked the powdered lemon the most out of all of the products today, because I feel like I could get a lot of use out of it. As a home cook with a small refrigerator and multiple mouths to feed, fridge space is gold.
I don't want to have to worry about using the lemons before they go bad. And lemons have a lot of use; Lemon icing for cakes, lemon-butter for shrimp, lemon as an acid to brighten up a pasta or rice dish, lemon for cocktails and lemon for cleaning stains.
While a bit spendy, it'd be worth it, considering A. it seems shelf stable, B. it'll save me money in the long run and C. it'll reduce food waste in my home.
I dunno about the fish roe powder, but I feel like 9 pounds for the tub of lemon powder isn't too bad cus it does seem like a little could go a long way and that tub might last a while.
Also, can anyone photoshop a grey mullet (the hairstyle) onto Ben's head?
mike and jamie were HILARIOUS-
👆👆thanks for watching
you can send a message
I recently got my girlfriend into Sorted and she said "Ben's face makes me mad" I don't agree but I think I kinda get it 😂
Why does it make her mad?
Your girlfriend is cruel, and it sounds like you are too
I wouldn't say cruel, just not very nice or informed. Ben definitely has that knowledgeable look which could possibly be mistaken for a "holier than thou" demeanour. *We* know better, obviously, as we all adore Ben. She just needs time. He can be an acquired taste.
@@SortedFood most definitely Miss Dire's explanation! I think it's just the knowing and confident look from knowing and being confident! She's not at all cruel and neither am I
@@SortedFood just look a little smarmy is all 😁
Please give the guys Sake more often, very funny episode! And really great food, the team went all out to feed them well and found really nice and interesting products! :-)
Benjamin is making it really hard for me to continue pretending he’s an innocent 😇 I can’t with him. I just can’t 😝
You know he's the farthest from innocent. It's always the studious/"quiet" ones that are the raunchiest. 😅
I burst out laughing so loudly at the thought of Ben being possibly raunchy that I scared my poor puppy to death 😮
Jamie's laugh is so infectious! I laugh almost every time he laughs 🤣😂
Potentially polarising pretentious ingredients. Try saying that 10 times fast. 😂
Hi guys. Brilliant video, as always. I like these series where the normals just eat stuff that they don´t know what it is.
Also, today, my first payment for your meal packs app went out. After a month-long free trial, I cannot imagine living without it. Before, I was basically just eating pizza and four other meals on rotation. I really enjoyed the Veggie options, even as a stubborn meat eater. Thanks for the app, consider me a loyal customer from here on out.
It's feedback like this that we live for - thank you! We're so glad you're enjoying the Meal Packs app... and the Pretentious Ingredient episodes too 😉
I hope they never get rid of the intro bc the egg cracking sound is the most satisfying sound ever
A suggestion from a guy from the Bay of Biscay: try the anchovy on a leaf of fresh chicory, on top of a finely spread creamy blue cheese. That's the true definition of sublime.
Sounds it!
"it's not pretentious but we are" perfectly summed up my reaction to most of the products featured in this entire series
Ebbers is so right about the stigma we have of what/how/where food is supposed to be. When I was in Mexico for work a few years ago, the two best meals I had in Mexico was a birria lunch spot behind the security outpost at Guadalajara airport, hidden behind where the federales checked security cameras, and what was essentially a pop-up "restaurant" ran out of the front garden of a woman who lived across the corporate plaza where I was working. In both situations, the only reason I found out about either place is because I specifically asked a random employee where they and the other locals eat on their lunch breaks.
Jamie referencing TGI Fridays is the most normal of normal that we all don’t want to be but know we are 😂
Powdered Lemon sounds like something I definitely want to get my hands on. Because there are a lot of places where I want lemon flavor, and lemon acidity, without lemon liquid.
The Lemon Juice Powder definitely interests me greatly, as someone who cannot smell, which often makes food that contains zest a complete waste. If I'm buying something that I know delivers on flavor as opposed to being entirely reliant on smell to carry that flavor, I will find places to use it.
I have to admit that I am truly addicted to this channel!
I use the lemon and lime powders all the time in my normal kitchen. It has replace all lemon juice because you can just reconstitute it. We sprinkle it on veg, put it in drinks, I use it in baking. It’s a stable long term lemon/lime without the artificial taste of concentrates.
I use the powdered lemon in dehydrated camping meals! I make all my own meals to bring out into the backcountry on weeklong trips and that powdered lemon makes a world of difference. I buy the True Lemon brand, but there's also lime/orange/grapefruit too. Not pretentious at all - SUPER handy!!
I haven't seen the grapefruit... these packets are great for for the soda water machines.
This is the first time I have ever felt compelled to try to get some of these ingredients. Amazing episode!
I would love to see a pretentious ingredients episode where they breaion somebody from another country say either Vietnam or the United States. That way we can compare England's version of pretension versus some other country's version of pretension.