Hey ! Moroccan guy speaking here : Argan oil is actually great with just bread and honey, other than that, you can make an almond, argan and honey spread that is super typical (called Amlou). I've tasted some "odd" argan desserts (creme brulee, vanilla ice cream ...) and it actually brings forward the argan flavour beautifully !
Yh it is great with honey. Do you know how it is "traditionally" produced tho? Its a bit weird, to get rid of the fruits flesh, they let goats eat it and spit out the seed instead of painstakingly removing it themselves.
@@lucas8579 Ok, so it's kind of similar to that incredibly expensive kopiluwak coffee where the coffee beans are consumed by the civet cat, poohed out and then roasted into expensive coffee. I had never even heard of Argan oil before watching this video.
I can’t drink much because of health concerns. If someone bought that sparkly wine substitute for a party, to be considerate of me and other non-drinkers, I would feel really honored and special. I think that’s likely what the drink is intended for. That, and non-drinking age birthday parties.
I first learned of alcohol-free wine from a friend who buys it for her Mom who can no longer drink alcohol. What she buys tastes like wine but doesn't have alcohol in it, making it different from sparkling grape juice and the like that you can get from supermarkets. I think what James drank tasted more like fruity soda to him so you might as well buy fruity soda and serve it in a champagne glass. I have a feeling that just like regular wine, you have to try different brands to find one that suits your tastes.
I think personally I'd rather have some coke or fruit juice if I wasn't drinking, but I'd appreciate the gesture. And with it being sweet and sparkly I think 13 year olds would love it. I would've at that age, at least.
I live in Marlborough, New Zealand, which is a white wine capital. A local winery has started producing alcohol free Sav and its immensely popular. It tastes like a regular wine, and means those with medical issues, pregnant people, who just want to be sober etc can still enjoy a nice wine.
I was also confused about that when I got to Morocco. Now I am totally hooked. It is incredible in a breadspread populary called Moroccan nutella which tastes incredible.
I think James needed to be reined in a bit during that video. Too much wishy-washy whining doesn't make for a good TH-cam video, lol. Looks like even Jamie was tired of it. I think Barry should do these instead, even if he likes everything. They could even get Barry to taste things separately from Ben and they could each review the products without knowing each other's reactions, and then edit it together. Could be hilarious. You would just need to set up two of everything in the studio and they could come in one after the other.
You should do a pass it on where everyone gets a hero ingredient that has to make it into the final dish... but no one is told what anyone else's is! :D
for argan oil, you can use it to make a paste like spread called "amlou' which is made by mixing argan oil with raw honey and roasted almonds, we dip bread in it as a breakfast food. It can also be used in tagines and as a finishing oil in couscous, you mix 1 or 2 table spoon of it with the steamed couscous before pouring your vegetable and meat stew over it.
That cake/massive round chocolate bar works out at roughly 3.95 per 100g. For quality artisanal chocolate, that’s actually a pretty fair price. I’d still never spend £78.99 on one piece of chocolate, but the logic is sound
Yes, I did the math too, and it's more expensive than, say, the same weight in Hershey bars, but not much more than the same weight in Dove bars. Neither of those are really top-quality chocolate. I wouldn't buy that big of a chunk of chocolate, either, but if they sold it in wedges I might buy a quarter-round.
@@sierraseven3680 They do sell wedges. 15 pounds for 250g, which is cheaper than the 79 pounds for the 1kg round (the video says 2 kg, but on the website, it's only 1 kg). www.selfridges.com/GB/en/cat/la-molina-millestrati-gianduja-milk-white-and-dark-chocolate-250g_409-2001557-96/
The best way to enjoy Argan oil is "Amlou" a nut past made with Argan oil + ground almonds + honey. It's very delicious and perfect with Moroccan bread or pancakes at breakfast ☺️😋
@@cookmoroccan2580 thanks for the suggestion of sesame oil! I was wanting to try something similar and couldn't think of a replacement other than olive oil which I don't think would be as nice. Sesame oil is still expensive but no where near as much and you can find it in the supermarket here.
As a Moroccan of Amazigh origins (berber is considered a derogatory term to most). You can make Amlou ,which is basically almond butter mixed with honey and argan oil (it's used as a dip for flatbread). In my familly we also like to drizzle a little argan oil on lentil stew.
Hi lads! I'm the founder of Arganic and just wanted to say that I enjoyed this video very much, very entertaining! What a lovely surprise and it seems you really did your research and paid attention to the details :) Team Arganic are very grateful! Glad you came around to the flavour of the argan oil at the end and that you appreciated the heritage and story. I'm a massive fan of olive oil too, I guess I try not to compare the two- nothing can or should replace olive oil, they are different, but variety is the spice of life! I recommend argan oil on pancakes with honey, on boiled potatoes with cumin & salt (sounds boring but trust me), in a salad dressing with apple cider vinegar. The unique health benefits are not to be underestimated either. It's really interesting the whole topic of pretentious foods, I'm originally from the Middle East and often feel as though my food may come across pretentious because of the 'fancy' ingredients, when in reality it's just how people eat within these cultures. Glad you picked up on this point in this video! For those who are interested in trying and didn't manage to get a bottle through Selfridges before they sold out you can check us out here www.arganic.co.uk. Lots of love, Dana.
I had a great idea a pretentious foods episode where the food is bargain hunted almost. Like truffle oil from Aldi’s kind of vibe call it can you ball on this budget?
For real. When it was in the bowl, it looked like natural peanut butter to me. The kind where you have to mix the oil in because it separates after a while.
With the gold colouring it just looked like gold acrylic paint to me. But when the light didn't hit it and it was just brown, definitely peanut butter.
I'm from Turin, where gianduia was invented (yes, Nutella too), and we do have multilayered chocolates, which are very traditional and called "cremini" (sing. cremino, pretty much meaning "little cream"). They can be of any kind of chocolate together, even fruit or spiced chocolates. Damn, we do love chocolate.
Australian Moroccan here! We make a kind of spread with ground almonds and honey that we spread on toast or pancakes. Argan oil would be used as a “finishing oil” only really in couscous. A tiny drizzle over couscous is delicious and essential imo 😊
@@jodiescrivener8005 I wasn't being sarcastic. When he's unwrapping it you can tell it's fancy paper by the sound it makes. Don't look for a fight where there isn't one to be had :)
@@jessicah2703 sorry I wasn't looking for a fight but I thought you were being sarcastic so I thought it would be fun to be sarcastic back... I guess we were both miss reading each other 😅
Thanks for showcasing a non-alcoholic beverage. As a huge fan with an aversion to alcohol, I often feel a little on the outside with most foodies putting a great deal of importance on alcohol as part of every celebration. We non-drinkers might appreciate something besides "flavored water" once in awhile. You guys are the best!
Pass it on idea: ask everyone to write one favourite ingredient... then move it along by 1 so that the next person gets the previous person's ingredient and then all of them have to use that in the dish
4 ปีที่แล้ว +20
Jason used it... I definitely remember hearing about Jason and the Argan Oil.
Sven Wouters Elvis did not just eat fool’s gold sandwiches every day, he ate a bad diet every day, didn’t sleep much and had underlying issues with extreme drug use. He was only known to like those sandwiches and the famous story of him flying to the restaurant specifically to eat it with 30 friends in tow.
Love these videos! The group interactions and conversations are what make this channel so lovable and it is so nice have the guys interacting even if it is still through videochat.
I've seen a show about a restaurant that does tasting plates with anywhere from 5-10 individual items, designed to be eaten in a specific order. The chef creates each bite to compliment the next until the final one culminates in culinary ecstasy. Sounds like a fun evening 😉
I'd imagine that sparkly mustard is more intended to be used to brush as a sort of sparkly glaze, not to be served in a bowl on its own, nor hidden underneath a piece of meat
Regardless, he was describing the taste of it to be "mild". That defeats the entire purpose of mustard, a condiment that's supposed to smack you in the face a little bit.
I live in the middle of the peak California tomato area. It's like plant a tomato vine and stand back; in two months you will have loads of perfect summer tomatoes. I like to slow roast the largesse sliced with salt, thinly sliced onion, and a drizzle of California olive oil. That further concentrates the already peak flavors. Nothing better than those (thawed from frozen in small sandwich sized wads) on a toasted bacon and Duke's mayo sandwich. The bacon isn't the star - the tomatoes are, by far. Sharp, sweet, and screaming July. Thanks for sharing your fun videos!
In Morocco, I had toasted argan oil drizzled on a simple salad of diced tomato and cucumber with a squeeze of lemon juice. Absolutely delicious, and a unique nutty flavour.
Fun fact... The Argan Oil, and other products like it, is what "cultural appropriation" actually means. (Although, if the label is true, they the exception to the rule) Western corporations would walk up to a village in some forsaken corner of the Amazon, or Sahara, or whatever, and ask the locals "How do you treat *insert whatever.*" They would tell them about some local herb. These plants usually grow only in small parts of the world. The representative would collect samples, take them to the lab, and find out if there's anything useful there. If so, they'd then go and buy all the land that the plant grows on. From the government. The villagers would get nothing. And, depending on the situation, might be forcibly removed from the now private property.
Yes and no one would want the actual product. And they're exploiting the people. Thanks for pointing it out. In this case, the people they stole from aren't called Berbers that's a slur 😒
@@yoissmee1244 Berber hasn't been used as a slur since the early romans, and the word has lost a lot of its historical connotations. That being said, the product does seem a bit exploitive, majority of women who work in argan oil processing in Morocco are among the poorest in the berber population; and I highly doubt that they're getting paid fairly.
Argan oil is lovely, especially when used to make amlou. I lived in Taroudannt (in the Souss Valley) for a while, which is not far from the only place that argan grows - all those pics of goats in trees you've seen? Those are argan trees! I used to have argan oil with my breakfast every morning to dip my khobz into. Gorgeous stuff! The trouble with it being brought to the West is that now it's priced out of reach for local people. Whereas not that long ago it was a staple food, because around 75% is now exported to the West, what's left is prohibitively expensive for the average Moroccan/Berber person. Yes, it's great that there are co-operatives that make sure the people working there get a wage (around $50 per month for full-time, sometimes backbreaking, work) but it's not good that people who've relied on it for centuries for food, cosmetics, and medicinal purposes have to now go without because of demand in wealthier countries. It's a bit of an ethical grey area, really, because we absolutely don't need it... but if we're conscious in our purchases, we can help put money into the pockets of those who rely on argan oil. Westerners are getting ripped off, too though because most cosmetics and toiletries (that claim it to be an ingredient) contain so little argan oil, it's completely ineffective (especially where hair care products are concerned). Unfortunately, there are also a lot of adulterated argan oils on the market which are usually cut with far cheaper ones, such as pomace, sunflower, etc. Bottom line - argan oil and products containing it should never be cheap or super-affordable!
Us being of North African descent, we always have argan oil at home. We buy it in Morocco and mainly use it for cosmetic purposes. My grandmother used to put it in my hair before braiding it.
When I was in Morocco, Argon oil was used in everything. EVERYTHING. It’s their olive oil, low grades were the primary cooking oil, 80% of the food I ate had it in, sweets, cous cous, tagines, in broths.
Ah I LOVE il Gusto! They have a little shop where I live in York and you go in and choose what shape bottle to have and fill it with whichever of their liquors takes your fancy. They do vinegars too
Brought some toasted argan oil back from Morocco. Use it to add a deep nutty flavour to roasted vegetables (typically pumpkins, sweet potatoes, carrots).It's also great to add a few drops to a vinaigrette. I understood that the taste depends of the roast level of the argan nuts. Argan oil has a very low smoke point so definitely not to be used to cook/bake.
Tagine generaly with goat meet .. there's some plates we put on a thing we call zemita which is like the texture of a polenta .. argan oil is used in many many dishes specialy in agadir and souss region where argan tree are found.
Imo beans and mushrooms are often good substitutes for meat, they can have the same mouthfeel and (beans) have loads of protein. I often make a chili con carne without meat. Add some cheese and a bit of guac and u got a tasty meal.
@@gigian1000 yeah beans have been my go-to. It is a great filler, thanks for the recommendation I've also made their Parsnip tacos that appeared on the packs app and that was really nice, worth a try if you haven't
Vegetarian here: try making cauliflower bolognaise. it isn't quite the same as meat but with a fair bit of mushrooms it is quite a pleaser. I made some into lasagna for Christmas to have at my very-carnivorous family's Christmas Dinner (I wasn't gonna have any of the cod or pork or turkey) & not only did the two full-size pans get emptied, the extra pan I had for me to have over the next few days also was devoured that night.
I use argan oil instead of saline drops for my eyes! The wonders you can see when you truly open the potential of your ocular sacks is beyond compare!!
I almost cried out of sheer relief when I saw this video notification because I realized that in the midst of the shitstorm that is our current everyday I was about to have 17 minutes of untainted wholesome food-related content that kept my attention and widened my knowledge. Loads of people must have said this already, but thank you guys for being so regular with uploads and never ever skimping on their quality. Your channel is a place that reminds me there is good (and Judgemental lovely scruffy James) in the world. Also going to be eternally waiting for a Jamie-led electric guitar cover of 'Super Geek'
In terms of the argon oil, one way to use it in food is to make it into the famous morrocan nut paste/butter Almou traditonally used in the Sous region. One of the most suprising flavours I had when I visited Morocco!
I would say the alcohol-free sparkling "wine" isn't pretentious. There are exceptionally few "fancy" alcohol-free drink alternatives; a soft drink or a mocktail just doesn't have the same sort of societal clout as a bottle of wine. For a wedding where not everyone drinks, a fancy alcohol-free beverage can really help people feel included.
I used to work at vom Fass which sells oils and vinegars and alcohols from the tap, and argan oil was used for food, so salad dressing or in dips, and for cosmetic it's good for hair as well as skin. There's a ton of uses for it but yea you need to like nutty taste or use for dishes with a nutty flavour
Drinks like the Pearlo is what we drank as a kid in my family for special occasions or parties. It was a good way for us to get to feel like the adults when they would be drinking wine at events. We’d open the fancy bottles and the kids would get to drink it in wine glasses.
I would just like to commend SORTEDfood for being able to adapt very well to the lockdown situation. I think it's amazing how they manage to still give such quality content despite the new limitations. You can literally see their progress from the start of the quarantine up to this video
On the first ingredient -- I find it interesting that the person who made it spent so much time learning about the people and still labels the ingredient as "Berber" when, without knowing anyone from that culture in person I've learned that "berber" comes from "barbarian" and is akin to a racial slur (and regardless is not the correct name for people from that culture). People from that culture are called Amazigh (I follow one Amazigh creator in FB and she's pretty vocal about it). Not your guys' fault or anything, I just think it's weird lol
Berber has nothing to do with the word Barbarian.It's an umbrella word for different indegenous tribes in north Africa; Amazigh being one of them. it is not deregatory if it is used by berebers themeselves.
@@caramella26 It is according to the person I follow; however, it's not my culture, so I'm not going to argue what is and isn't racist to people from that culture as it isn't my place. This is just my understanding based on the person I've seen talk about it and what I can pull up when I search the term
While everyone is home in their own kitchens, it might be fun to have everyone make the same recipe and see how different they all come out.
This is effin brilliant!! I wish I could upvote more than once!!!
Oh yeah, that'd be fun to watch!
This is not the top comment. BUT IT SHOULD BE!!!!!!!!!
Really good idea. I vote for this! 👍🏼
Better yet, they(normals) make the same dish with the list of ingredients but no recipe
Hey ! Moroccan guy speaking here : Argan oil is actually great with just bread and honey, other than that, you can make an almond, argan and honey spread that is super typical (called Amlou). I've tasted some "odd" argan desserts (creme brulee, vanilla ice cream ...) and it actually brings forward the argan flavour beautifully !
Yh it is great with honey. Do you know how it is "traditionally" produced tho? Its a bit weird, to get rid of the fruits flesh, they let goats eat it and spit out the seed instead of painstakingly removing it themselves.
@@lucas8579 Ok, so it's kind of similar to that incredibly expensive kopiluwak coffee where the coffee beans are consumed by the civet cat, poohed out and then roasted into expensive coffee. I had never even heard of Argan oil before watching this video.
@@MaZEEZaM Yh i guess so. I meant to write shit and not spit😂. It has very deep nutty flavour and a little bit bitter.
@@lucas8579 So it really is like the coffee then.
Argan oil is use in shampoo and hair mask too
You can make amlou with argan oil by adding honey and ground almonds. For Moroccan breakfast with flatbread or crepes, its delicious!
I love that sooo much. Olive oil does really not work good for that. And I think it is so much better than nutella for example
Omg that sounds amazing 😍
🤤🤤🤤🤤
This needs more likes so the boys can see it!
I tastes once a mayo made with it made by my friend who is also a chef. And must say. I wish Argan oil get cheaper because i loved it
I can’t drink much because of health concerns. If someone bought that sparkly wine substitute for a party, to be considerate of me and other non-drinkers, I would feel really honored and special.
I think that’s likely what the drink is intended for. That, and non-drinking age birthday parties.
I first learned of alcohol-free wine from a friend who buys it for her Mom who can no longer drink alcohol. What she buys tastes like wine but doesn't have alcohol in it, making it different from sparkling grape juice and the like that you can get from supermarkets. I think what James drank tasted more like fruity soda to him so you might as well buy fruity soda and serve it in a champagne glass. I have a feeling that just like regular wine, you have to try different brands to find one that suits your tastes.
I think personally I'd rather have some coke or fruit juice if I wasn't drinking, but I'd appreciate the gesture. And with it being sweet and sparkly I think 13 year olds would love it. I would've at that age, at least.
If someone paid 15 quid on a drink especially for me, I'd be honoured too
I see what you're saying, but a high quality fruity soda like Orangina is 2 quid a bottle and almost certainly a lot nicer than that stuff.
I live in Marlborough, New Zealand, which is a white wine capital. A local winery has started producing alcohol free Sav and its immensely popular. It tastes like a regular wine, and means those with medical issues, pregnant people, who just want to be sober etc can still enjoy a nice wine.
I've only ever associated argan oil with hair products so it feels so weird to now think of ingesting it
We know hey! A truly unique flavour.
I was also confused about that when I got to Morocco. Now I am totally hooked. It is incredible in a breadspread populary called Moroccan nutella which tastes incredible.
For real, I've used Argan hair dye many of times. Let's go down to Sally's Beauty Supply and pick up an Argan snack.
I felt the same! I couldn't help but feel like the oil would be overly perfumey because I just associate it with beauty products
@@SortedFood I am from Asia. Can you confirm that chocolate cake 79 for 2kg. Because it says 1 kg on head but 2kg on specifications
James: “I’m trying to think of the average price of mustard”
Ben: “ILL GIVE YOU THE AVERAGE PRICE OF MUSTARD!!”
Ben was pretty aggressive about that
I think James needed to be reined in a bit during that video. Too much wishy-washy whining doesn't make for a good TH-cam video, lol. Looks like even Jamie was tired of it. I think Barry should do these instead, even if he likes everything. They could even get Barry to taste things separately from Ben and they could each review the products without knowing each other's reactions, and then edit it together. Could be hilarious. You would just need to set up two of everything in the studio and they could come in one after the other.
Of course Ben would be the one to give the average price
Lockdown Ebbers is having none of your shit.
@@SquidandCatAdventures i agree! i would love to see this
James congratulating himself for guessing things right is so adorable 😂😂😂😂😂
😂
James is so adorable. Fixed that for you.
Reminds me of when he correctly guessed the umami powder. XD such a good chef.
@@MikuruChan123 He said that when he guessed correctly the Aztec Chocolate powder.
He's my favorite softly-spoken savage.
@@franciscodetonne4797 perfect description
You should do a pass it on where everyone gets a hero ingredient that has to make it into the final dish... but no one is told what anyone else's is! :D
Love this idea
Yeah this would be so fun!
And give Jamie one that really doesnt fit with the rest of them to see what happens
They'll automatically leave Barry's off probably
Best Idea Seen in a while 👌👌👌
for argan oil, you can use it to make a paste like spread called "amlou' which is made by mixing argan oil with raw honey and roasted almonds, we dip bread in it as a breakfast food.
It can also be used in tagines and as a finishing oil in couscous, you mix 1 or 2 table spoon of it with the steamed couscous before pouring your vegetable and meat stew over it.
That cake/massive round chocolate bar works out at roughly 3.95 per 100g. For quality artisanal chocolate, that’s actually a pretty fair price.
I’d still never spend £78.99 on one piece of chocolate, but the logic is sound
Yes, I did the math too, and it's more expensive than, say, the same weight in Hershey bars, but not much more than the same weight in Dove bars. Neither of those are really top-quality chocolate. I wouldn't buy that big of a chunk of chocolate, either, but if they sold it in wedges I might buy a quarter-round.
It's something special for a big celebration like a wedding, I'm guessing. Enough for 50-100 people easily.
It sounds okay until you check the link and find out that the cake is not 2 kg but only 1kg, which makes a quite a bit more expensive.
@@sierraseven3680 They do sell wedges. 15 pounds for 250g, which is cheaper than the 79 pounds for the 1kg round (the video says 2 kg, but on the website, it's only 1 kg). www.selfridges.com/GB/en/cat/la-molina-millestrati-gianduja-milk-white-and-dark-chocolate-250g_409-2001557-96/
@@AbiGail-ok7fc Which is weird because the packaging shown in the video clearly shows 2kg(4.4 lbs).
The best way to enjoy Argan oil is "Amlou" a nut past made with Argan oil + ground almonds + honey. It's very delicious and perfect with Moroccan bread or pancakes at breakfast ☺️😋
YES! Fell in love with Amlou when I visited Morocco a few years ago. Unfortunately can't get it where I live.
Saphire5742 same! I still have some remaining and now I’m extra careful how I eat it 😄😋
@@Saphire5742 do you have substitution for argan oil?
@@komal146 no we only use Argan in this recipe, but I find that sesame oil tasts a little bit like Argan so maybe you can use it instead ☺️
@@cookmoroccan2580 thanks for the suggestion of sesame oil! I was wanting to try something similar and couldn't think of a replacement other than olive oil which I don't think would be as nice. Sesame oil is still expensive but no where near as much and you can find it in the supermarket here.
As a Moroccan of Amazigh origins (berber is considered a derogatory term to most). You can make Amlou ,which is basically almond butter mixed with honey and argan oil (it's used as a dip for flatbread). In my familly we also like to drizzle a little argan oil on lentil stew.
Hi lads! I'm the founder of Arganic and just wanted to say that I enjoyed this video very much, very entertaining! What a lovely surprise and it seems you really did your research and paid attention to the details :) Team Arganic are very grateful! Glad you came around to the flavour of the argan oil at the end and that you appreciated the heritage and story. I'm a massive fan of olive oil too, I guess I try not to compare the two- nothing can or should replace olive oil, they are different, but variety is the spice of life! I recommend argan oil on pancakes with honey, on boiled potatoes with cumin & salt (sounds boring but trust me), in a salad dressing with apple cider vinegar. The unique health benefits are not to be underestimated either. It's really interesting the whole topic of pretentious foods, I'm originally from the Middle East and often feel as though my food may come across pretentious because of the 'fancy' ingredients, when in reality it's just how people eat within these cultures. Glad you picked up on this point in this video! For those who are interested in trying and didn't manage to get a bottle through Selfridges before they sold out you can check us out here www.arganic.co.uk. Lots of love, Dana.
that gold mustard looks like the paint I mixed with sand for texturing. And by that I mean I can't tell the difference between the two.
Indeed it looks like glittery nail polish, and I wouldn't eat anything that looks like someone had spilled nail polish on it
I looked at it and thought it looked like some of my paints lol.
I think we're due a blooper reel about this time boys!
what she said, boys
Talking about separating the layers in a chocolate cake
James Currie: "Who would do that"
Me: ... *shifty eyed*"yeah... who would do that..."
Mila if any chocolate has layers, I’ll always separate them 😅
I miss seeing Barry in these vids and having him think that nothing is pretentious...
😂 classic Barry
They should do this but put a cloche on Barry and James has to choose pretentious or not 🤣
@@jodiescrivener8005 🤣🤣🤣🤣 That made me wheezelaugh a little
And already having one or two in his kitchen
jodie scrivener definitely pretentious
I had a great idea a pretentious foods episode where the food is bargain hunted almost. Like truffle oil from Aldi’s kind of vibe call it can you ball on this budget?
Strange as it is to say, quarantine is agreeing with James: the slightly longer hair and the bigger arms is working for him.
He has nothing to do but cook for himself, workout, and think of sassy things to say. He'll be the Ultimate James by the end of quarantine.
FullMoonOctober he’s evolving into his final form
Right? He's looking really good
I'm having a hard time not noticing.
I need someone to gift me that chocolate 'cake'. It's the only way to my heart.
Same, and if they're nice I'll even let them have a piece. But I decide the size of the piece, not them.
If someone did that I would marry them. No question.
It’s pretty reasonably priced. It’s a shame that it would never survive the plane trip to the states
I want it to give it as gift to my sister in law !
@@KBinturong I want to give it to my sister-in-law too, except frozen solid and at very high speed.
I wanna see James make a recipe using the dehydrated tomatoes.
He'd probably blend it up and mix it with something better to disguise the awful chewy texture.
Do you have Shapes in the UK? Pizza and bbq shapes would be great
A meal where every dish has to include some dehydrated tomatoes.
I want James to be my little dehydrated tomato.
Honestly, the gold mustard on the sandwich looked like peanut butter.
For real. When it was in the bowl, it looked like natural peanut butter to me. The kind where you have to mix the oil in because it separates after a while.
I looked through the comments for this comment. Definitely looks like pb on the sandwich
With the gold colouring it just looked like gold acrylic paint to me. But when the light didn't hit it and it was just brown, definitely peanut butter.
@@TheMrVengeance more like brass colour airfix paint.
MissUnknownGirl28 thinking the same thing
I'm from Turin, where gianduia was invented (yes, Nutella too), and we do have multilayered chocolates, which are very traditional and called "cremini" (sing. cremino, pretty much meaning "little cream"). They can be of any kind of chocolate together, even fruit or spiced chocolates. Damn, we do love chocolate.
A cheese battle! Everyone makes cheese at their home and James judges them all at the studio!
That could end up having all sorts of wild results--I like it!
PLEASE SUGGEST THIS ON THE SORTED SOCIAL MEDIAS ID LOVE TO SEE THIS
Australian Moroccan here! We make a kind of spread with ground almonds and honey that we spread on toast or pancakes. Argan oil would be used as a “finishing oil” only really in couscous. A tiny drizzle over couscous is delicious and essential imo 😊
The paper wrapping on the chocolate cake *sounds* expensive
What else they gonna use? Cardboard box? Plastic? Tupper wear?
I'm guessing more visually appealing, cheaper and better for the environment
@@jodiescrivener8005 I wasn't being sarcastic. When he's unwrapping it you can tell it's fancy paper by the sound it makes. Don't look for a fight where there isn't one to be had :)
It does!! It sounds so thick. (I grew up with a mother who crafts and has a lot of expensive paper and some of it sounds like that!)
@@jessicah2703 sorry I wasn't looking for a fight but I thought you were being sarcastic so I thought it would be fun to be sarcastic back... I guess we were both miss reading each other 😅
That whole interaction... wholesome as fuck and I wish that the internet was more like that
Thanks for showcasing a non-alcoholic beverage. As a huge fan with an aversion to alcohol, I often feel a little on the outside with most foodies putting a great deal of importance on alcohol as part of every celebration. We non-drinkers might appreciate something besides "flavored water" once in awhile. You guys are the best!
Pass it on idea: ask everyone to write one favourite ingredient...
then move it along by 1 so that the next person gets the previous person's ingredient and then all of them have to use that in the dish
Jason used it... I definitely remember hearing about Jason and the Argan Oil.
🤣🤣
Happiness on James' face when he guessed the price of tomatoes right... Priceless! 😍
I adore you guys. Just the best. Thanks for the regular content, it is helping me stay sane! Great job as always, and interesting products!!
I’m sorry but anything with gold in it automatically gets a “pretentious” from me.
I'd go a bit further than that and say it's pretentious af, and screams of vanity and tastelessness.
How about fools gold? (the shit that elvis ate every day)
Sven Wouters Elvis did not just eat fool’s gold sandwiches every day, he ate a bad diet every day, didn’t sleep much and had underlying issues with extreme drug use. He was only known to like those sandwiches and the famous story of him flying to the restaurant specifically to eat it with 30 friends in tow.
I think it has its places but can be easily overdone.
How about a wedding cake, just with buttercream and flower, and 1 gold drip, I think that's not pretentious
Love these videos! The group interactions and conversations are what make this channel so lovable and it is so nice have the guys interacting even if it is still through videochat.
love you lads, would love to see some more pressure cooked dishes
Check out ninja foodi
I've seen a show about a restaurant that does tasting plates with anywhere from 5-10 individual items, designed to be eaten in a specific order. The chef creates each bite to compliment the next until the final one culminates in culinary ecstasy. Sounds like a fun evening 😉
Don’t we all just love our darling Judgemental James? ♥️
It is always an incredible sight to watch James pick apart flavors accurately from smelling and tasting new ingredients. Bravo chef, brilliant pallet!
I'd imagine that sparkly mustard is more intended to be used to brush as a sort of sparkly glaze, not to be served in a bowl on its own, nor hidden underneath a piece of meat
Even so it seems useless. Who wants sparkly mustard. I don't want gold lamb or whatever
i thought the exact same thing, as a brush on not hidden
Regardless, he was describing the taste of it to be "mild". That defeats the entire purpose of mustard, a condiment that's supposed to smack you in the face a little bit.
I live in the middle of the peak California tomato area. It's like plant a tomato vine and stand back; in two months you will have loads of perfect summer tomatoes. I like to slow roast the largesse sliced with salt, thinly sliced onion, and a drizzle of California olive oil. That further concentrates the already peak flavors. Nothing better than those (thawed from frozen in small sandwich sized wads) on a toasted bacon and Duke's mayo sandwich. The bacon isn't the star - the tomatoes are, by far. Sharp, sweet, and screaming July. Thanks for sharing your fun videos!
James reaction to the falling beef at 9:18 is beautiful
I jumped in right after I got the notification. Watching your videos in middle of this lockdown brings a huge smile on my face :) Thank you❤
James guessing ingredients deserves a compilation. I love it!
In Morocco, I had toasted argan oil drizzled on a simple salad of diced tomato and cucumber with a squeeze of lemon juice. Absolutely delicious, and a unique nutty flavour.
i always love seeing ben’s alcohol and cookbook collections in the background
The guys referring to James’ incredible arms as much as we do is honestly so wholesome as a friendship group 😢
I’ve used Argan oil as a base for salad dressing before. It adds a really nice nutty element to the salad
I've only ever seen Argan oil used for hair. And it does a good job with it. The Nutella cake does look pretty amazing!
Fun fact... The Argan Oil, and other products like it, is what "cultural appropriation" actually means. (Although, if the label is true, they the exception to the rule)
Western corporations would walk up to a village in some forsaken corner of the Amazon, or Sahara, or whatever, and ask the locals "How do you treat *insert whatever.*" They would tell them about some local herb. These plants usually grow only in small parts of the world.
The representative would collect samples, take them to the lab, and find out if there's anything useful there. If so, they'd then go and buy all the land that the plant grows on. From the government. The villagers would get nothing. And, depending on the situation, might be forcibly removed from the now private property.
Yes and no one would want the actual product. And they're exploiting the people. Thanks for pointing it out. In this case, the people they stole from aren't called Berbers that's a slur 😒
You so woke man... Epitome of what's wrong with society today.
@@yoissmee1244 Berber hasn't been used as a slur since the early romans, and the word has lost a lot of its historical connotations. That being said, the product does seem a bit exploitive, majority of women who work in argan oil processing in Morocco are among the poorest in the berber population; and I highly doubt that they're getting paid fairly.
Argan oil is lovely, especially when used to make amlou. I lived in Taroudannt (in the Souss Valley) for a while, which is not far from the only place that argan grows - all those pics of goats in trees you've seen? Those are argan trees! I used to have argan oil with my breakfast every morning to dip my khobz into. Gorgeous stuff!
The trouble with it being brought to the West is that now it's priced out of reach for local people. Whereas not that long ago it was a staple food, because around 75% is now exported to the West, what's left is prohibitively expensive for the average Moroccan/Berber person.
Yes, it's great that there are co-operatives that make sure the people working there get a wage (around $50 per month for full-time, sometimes backbreaking, work) but it's not good that people who've relied on it for centuries for food, cosmetics, and medicinal purposes have to now go without because of demand in wealthier countries. It's a bit of an ethical grey area, really, because we absolutely don't need it... but if we're conscious in our purchases, we can help put money into the pockets of those who rely on argan oil.
Westerners are getting ripped off, too though because most cosmetics and toiletries (that claim it to be an ingredient) contain so little argan oil, it's completely ineffective (especially where hair care products are concerned). Unfortunately, there are also a lot of adulterated argan oils on the market which are usually cut with far cheaper ones, such as pomace, sunflower, etc. Bottom line - argan oil and products containing it should never be cheap or super-affordable!
anything with gold in it is automatically super-pretentious
Us being of North African descent, we always have argan oil at home. We buy it in Morocco and mainly use it for cosmetic purposes. My grandmother used to put it in my hair before braiding it.
The lads giggling at Mike's cream cheese on the tomatoes, me thinking at least he didnt just use primula
When I was in Morocco, Argon oil was used in everything. EVERYTHING. It’s their olive oil, low grades were the primary cooking oil, 80% of the food I ate had it in, sweets, cous cous, tagines, in broths.
Ben seems personally offended by James' assessment of the gold mustard, ha.
Ah I LOVE il Gusto! They have a little shop where I live in York and you go in and choose what shape bottle to have and fill it with whichever of their liquors takes your fancy. They do vinegars too
How about a video or an IG live where Barry tries out pretentious ingredients/gadgets that he has at home? Surely he has a few... 😆
😂
that could be a 100 episode series.
Barry pulls out ingredients from his kitchen and the rest of the guys judge if they're pretentious or not!
Brought some toasted argan oil back from Morocco. Use it to add a deep nutty flavour to roasted vegetables (typically pumpkins, sweet potatoes, carrots).It's also great to add a few drops to a vinaigrette. I understood that the taste depends of the roast level of the argan nuts. Argan oil has a very low smoke point so definitely not to be used to cook/bake.
Seeing that bass guitar at Jamie's, I love him even more.
I love La Molina Chocolates. Very smooth and yummy. Very satisfying. There gift basket is very cute too.
"If you know what it is, then you know what you're getting"- James 2020
He's not wrong!
Tagine generaly with goat meet .. there's some plates we put on a thing we call zemita which is like the texture of a polenta .. argan oil is used in many many dishes specialy in agadir and souss region where argan tree are found.
I live vicariously through these videos... one day I too will eat a kilo of cake-shaped chocolate
We use argan oil to finish sweet potato based soups at home! Just a bit of a drizzle on top just before serving
Always happy to see pretentious ingredients & james's judgemental face
#JudgementalJames
Omg that cake...I'm drooling at the thought. Then the price killed me. These are some good items. I love watching these guys!
Got to love pretentious ingredients... saves me trying any of them 🤣
Thank you James!
😂
I really liked this. They are funny and informative. I love the Scott..
Would love to see some veggie meals for meat lovers, I live with two vegetarians and dinner time is always a struggle 😂
Imo beans and mushrooms are often good substitutes for meat, they can have the same mouthfeel and (beans) have loads of protein.
I often make a chili con carne without meat. Add some cheese and a bit of guac and u got a tasty meal.
@@gigian1000 yeah beans have been my go-to. It is a great filler, thanks for the recommendation
I've also made their Parsnip tacos that appeared on the packs app and that was really nice, worth a try if you haven't
A hearty stew is always satisfying. Especially if you can find some vegan bullion to give it some "meaty" flavor.
You can also get inspiration from Indian/suriname cuisine, because most of them are vegan/vegi
Vegetarian here: try making cauliflower bolognaise. it isn't quite the same as meat but with a fair bit of mushrooms it is quite a pleaser. I made some into lasagna for Christmas to have at my very-carnivorous family's Christmas Dinner (I wasn't gonna have any of the cod or pork or turkey) & not only did the two full-size pans get emptied, the extra pan I had for me to have over the next few days also was devoured that night.
I use argan oil instead of saline drops for my eyes! The wonders you can see when you truly open the potential of your ocular sacks is beyond compare!!
Has Jamie spent the lock-down working out?
He looks great.
Love these pretentious ingredients💜 Always enjoy seeing James featured😍💕
"I can see you mate! Judging me." And the judgmental has been judged, the cycle is complete.
The circle of judgement.
I almost cried out of sheer relief when I saw this video notification because I realized that in the midst of the shitstorm that is our current everyday I was about to have 17 minutes of untainted wholesome food-related content that kept my attention and widened my knowledge. Loads of people must have said this already, but thank you guys for being so regular with uploads and never ever skimping on their quality. Your channel is a place that reminds me there is good (and Judgemental lovely scruffy James) in the world.
Also going to be eternally waiting for a Jamie-led electric guitar cover of 'Super Geek'
“Compare it closer to Fanta than Prosecco.” - James Alastair Currie, 2020.
In terms of the argon oil, one way to use it in food is to make it into the famous morrocan nut paste/butter Almou traditonally used in the Sous region. One of the most suprising flavours I had when I visited Morocco!
“That’s indeed solid, even for James’ arms” oh lord
Ben getting thirsty...
You guys are doing a great job with the social distance cooking/filming. Kudos to your team!
I would say the alcohol-free sparkling "wine" isn't pretentious. There are exceptionally few "fancy" alcohol-free drink alternatives; a soft drink or a mocktail just doesn't have the same sort of societal clout as a bottle of wine. For a wedding where not everyone drinks, a fancy alcohol-free beverage can really help people feel included.
I used to work at vom Fass which sells oils and vinegars and alcohols from the tap, and argan oil was used for food, so salad dressing or in dips, and for cosmetic it's good for hair as well as skin. There's a ton of uses for it but yea you need to like nutty taste or use for dishes with a nutty flavour
I CANT be the only American who watches these videos and always had to pause and ask Siri “how many dollars is 79 pounds”
With the Argan oil you should put honey and the oil in a bowl and eat it with bread!!! It’s so good with honey 😍
Pretentious ingredients are some of my absolute favourites yesss!
YAAAAS!
i really like that even ingredient episodes get full dishes to taste. Gives good real world use of this stuff
The gold mustard is the most hilarious thing I've seen in these videos yet.
I love dehydrating cherry tomatoes... They are amazing on their own and in salads!
James has an amazing palette, picking up the mustard/mushroom flavors! 👌😳
I love the music you guys use. For anyone wondering, its Max Brodie - Let me get you alone
Do love these videos judgmental James is epic and hilarious just what u need when in lockdown 😃
🙌
SORTEDfood omg u answered, made my day 🤩🤗🤩
Drinks like the Pearlo is what we drank as a kid in my family for special occasions or parties. It was a good way for us to get to feel like the adults when they would be drinking wine at events. We’d open the fancy bottles and the kids would get to drink it in wine glasses.
I see that bass in the background Jamie, drop the soundcloud link
I've been enjoying trying to identify all of his music gear
@@jedcat did you find out what it was. i for some reason went down the same rabbit whole and came up with nothing :P
@@jasonshepherd5750 nope. But I've also put very little effort
I noticed this too. I really want to know what kind of bass it is.
The Argan oil is used to make something called Amlou , it's like a dip/spread made with almonds , argan oil and honey . You guys should try it.
I feel like a recipe using that chocolate needs to be made. It’s just something that I really want to see used as an ingredient 🤷🏻♀️
This is becoming my favorite mini series after pass it on keep up the good work and quality guys.
I want a cook off between Jamie & James on a sour dough recipe so I can see Jamie's face while cooking 😆
Love the vids , making this crazy time all the more bearable. Keep me coming.
Yay. one of my favourite shows by you guys! love seeing james get snarky.
Don't we all 😀
I would just like to commend SORTEDfood for being able to adapt very well to the lockdown situation. I think it's amazing how they manage to still give such quality content despite the new limitations. You can literally see their progress from the start of the quarantine up to this video
OOOOOOOOO Packs App not Pacsap...... This makes so much more sense.
Omg
Lol
I like the reminder to ' like the video' . Thanks for keeping it in the middle vs in the end or beginning!
On the first ingredient -- I find it interesting that the person who made it spent so much time learning about the people and still labels the ingredient as "Berber" when, without knowing anyone from that culture in person I've learned that "berber" comes from "barbarian" and is akin to a racial slur (and regardless is not the correct name for people from that culture). People from that culture are called Amazigh (I follow one Amazigh creator in FB and she's pretty vocal about it). Not your guys' fault or anything, I just think it's weird lol
Yes, saw that and was taken aback. Didn't know their true name though, thank you for sharing. 🙏
My family is Algerian and refer to themselves as either Berber or Kabyle so it depends on the individuals I guess and the context it is used in.
Berber has nothing to do with the word Barbarian.It's an umbrella word for different indegenous tribes in north Africa; Amazigh being one of them. it is not deregatory if it is used by berebers themeselves.
@@caramella26 It is according to the person I follow; however, it's not my culture, so I'm not going to argue what is and isn't racist to people from that culture as it isn't my place. This is just my understanding based on the person I've seen talk about it and what I can pull up when I search the term
Thank you.