A Chef makes BEANS ON TOAST Gourmet!! | Sorted Food

[@matanui888]

I’d like to petition to name this series “GourMADE”

[@SortedFood]

We may have to change the name 😉

[@rebeccah3091]

I like that alot . If you thought that up yourself you are very witty .

[@Maxavier22]

I Second

[@steveaustin2686]

@@SortedFood And have the blooper be the theme song! :) :) :)

[@ylaisev.r.7214]

Good one!

[@sadiecorbett49]

Bangers and Mash! Ebbers MAKE IT GOURMET! It's a classic!

[@feitocomfruta]

Yes! Though it’s probably easy to make gourmet: pricey but the most flavorful sausages, Yukon gold potatoes mashed with heavy cream and Irish butter, and a beef demi and red wine gastrique.

[@danm8004]

@@feitocomfruta he'll have to make his own sausages imo

[@emiilyshe]

"You don't need flavor 24/7." That might be the most British thing I've ever heard.

[@BradKandyCroftFamily]

But it's so true. If you periodically eat crappy food, it makes the good food taste better through sheer appreciation.

[@misterkayy]

sometimes you need to take a step back and you find that your palette is surprisingly adequately satisfied w the lack of flavours just as well. This is coming from an indian

[@bcaye]

Consider how popular McDonald's is. I suspect people in many countries adopt this philosophy.

[@zzskyninjazz1821]

Conji is pretty much that. You don’t need flavour

[@whyilee]

@@BradKandyCroftFamily crappy food should still have flavour

[@ispellitjustg]

The way Barry just went from "EBBERS" to "CHEF" when Ben brushed butter on the bread.

[@believeinmatter]

4:23 did Ben turn American for a second when he said “Herbs” ? 😂 love it

[@raideurng2508]

He loves to poke fun at that

[@justinbcdoox]

Bangers and mash. Ebbers, MAKE IT GOURMET!! Ben: "So to start, I grew some potatoes..."

[@echoscreen88]

How is it possible that i hear Ebbers' voice in this? LoL

[@shanialaxmi]

@@echoscreen88 same here 😂😂😂

[@GRIMHOOD99]

Ebbers would first go to potato council for a permission.

[@arynnsprague9494]

This would be a good one!

[@ireneonly]

Ahahahahaha

[@zrobeast]

I’d love to see how Ebbers would gourmet up nachos (including making his own corn tortilla chips if possible).

[@fabianm2819]

cheese on pombears

[@kronostime8146]

That is a great idea. Or step it up. Ebbers, gourmet up a batch of Sports Food!! Do English and USA episodes.

[@MsRachy88]

They’ve done this at some point. X

[@LemmingGoBoom]

@@MsRachy88 Oh heck yes, I make what I consider some pretty amazing Nacho's so I'd love to see Ebbers take on it.

[@Muddragon104]

Bangers and mash Ebbers! Make it gourmet.

[@jessicah2703]

This seems like Ebbers' reward for doing so many budget battles, now he gets to use all the fancy ingredients that he wants!

[@emmaociee]

Normals: Make it Gourmet, Ebbers! Also Normals: *scoff at every gourmet thing Ben does* 😂

[@jon4268]

True but damn I want to eat that Cassoulet

[@ethancampbell215]

The biggest issue with this series is that at no point do they ever set a certain definition of what the term gourmet actually means and then adhere to that definition! Are they taking gourmet to mean that the quality of the ingredients is improved, are they taking it to mean that the dish is improved and upgraded from the original dish or are they following a different definition for the term gourmet?

[@queenshims]

I have missed seeing Ben cook. So glad to have him back doing what he does best - cook and teach.

[@-Sevo]

"Make it Gourmet" is just "Super Geek" the series for Ben to educate everyone and I'm here for it

[@emmaociee]

Until reading this comment, I had completely forgotten about the "He's a super geek" music track they used to play. Oh, nostalgia😆

[@shantopfloor1911]

The normals and Jamie get so annoyed when he starts explaining. But, that is my favorite bit.

[@blippityblop2767]

Ben doesn’t just cook, he tells a story and I like it.

[@elizabethloder6149]

“Tastes like red wine” the most relatable comment yet Mike 🤣

[@nicolakunz231]

Bless Mike, what a disaster. He reminds me of my older sister, no palette to speak of but... yeah, just no palette lolol

[@Khazandar]

@@nicolakunz231 So because you're not a wine person, that means you have no palate?

[@nicolakunz231]

@@Khazandar no cause my sister has no palate, she is 99% Never bothered about what she eats. She has said exactly the same thing to me aka it tastes like red wine, that why Mike reminds me of her.

[@ethanhorn6093]

You can tell the guys want to shame Ben for being smart but its really not easy. Once Ben starts nerding out on ingredients its strangely hypnotic. Like, the passion is so bright but its also like having the sun shine in your eyes when you're trying to sleep. Never change Ebbers. Never change.

[@Joshua-go4vz]

I definitely think the hypnotic part is almost certainly the fact that he's describing food so your stomach gets involved and you begin to focus more

[@Timlagor]

I'm a fan of clever but Cassoulet just isn't the brief here. You can make much better baked beans than you find in a tin without making something completely different instead.

[@bubbapuddles]

"I didn't smoke my own sausage." - Ben-uendos for the win.

[@soulman9070]

I am surprised barry consider beans on toast as his one of favorite dishes considering the fact that he owns literally every pretentious ingredient on the planet and then some 😂

[@SortedFood]

Sometimes you just need something cheap, quick and cheerful.

[@jaspercandoit]

@@SortedFood that's no way to refer to Barry.

[@akshaydonadkar1862]

@@SortedFood are we still talking about beans on toast?

[@sidthesloth12]

I'm the same way, some of my favorite and most satisfying meals are cheap and simple...but that doesn't mean I don't enjoy pretentious and gourmet foods/meals

[@Paldasan]

The highest level of pretentiousness would be having something that is unnecessarily over the top.. and then not using it.

[@sinswept]

Ben: "Peasant based dish." Me: It contains peasants. Got it.

[@Khazandar]

Well, he would've added the three idiots for that.

[@nowastedwords9543]

So glad to see Ebbers bringing his signature skills in, we haven't seen him cooking much lately. Would love to see him make "egg in a hole" gourmet. My mom called them window pictures, they're very special to me.

[@nancylindsay4255]

"Eggs in a basket" in my Minnesota/Wisconsin home. Soothed us kids so often when convalescing from flu or a cold. And the best of simple but special breakfasts.

[@nowastedwords9543]

@@nancylindsay4255 My favorite thing about the dish is all the names it has.

[@nancylindsay4255]

@@nowastedwords9543 I agree! I think that's how we know it's both very basic and very home-oriented. So much comfort caring for the kids in the names as well as in the dish. This assures that the name will carry on through the family.

[@3skin556]

I call them Inbred Eggs

[@nowastedwords9543]

@@3skin556 That's awesome! Lol

[@smithiebird07]

Ben: waxing poetic about the military history of the wine he's pairing with the beans on toast. Ben: *looks to camera* Gourmet? Are we gettin' close to gourmet?

[@bestnarryever]

BEN YOUR ACCENT WHILE SAYING FEIJOADA IS ON POINT IM SO HAPPY

[@brownguy903]

I've never heard a more British thing than "you don't need flavor 24/7"

[@LucydDreamx]

Rude. But true 😭

[@melissas1865]

I laughed fully out loud on that one

[@sebitealeaf5207]

as someone who's lived in England for about a year so far, I have to agree T-T you ever tried shopping for spices there???? absolute nightmare

[@LucydDreamx]

@@sebitealeaf5207 where did you shop? There’s whole aisles of spices…

[@sebitealeaf5207]

@@LucydDreamx as a student with a pretty tight budget, i tend to stick to Aldi/Lidl, but when I'm specifically going for spices i need to take a bus to the other side of town to an Asda

[@captainclarissa6423]

badge idea: a "inner clock" badge, the boys can't use timers and have to prepare a dish that requires perfect timing, like steak, soft boiled eggs or any other baked good you would have to cut to see where its at.

[@yeti25934]

Steak would be easy to do without a timer. In fact you're better off with a good meat thermometer

[@ladosolado]

Nice idea. I think it will really test their observation skills and instincts

[@janani1826]

This would be really interesting because how many people actually check the time when cooking everyday? Or is just me that always forgets to look at the time when I start cooking then end up winging it.

[@yeti25934]

@@janani1826 I for one usually set a timer for time-sensitive stuff :p

[@melckyrva22]

"If you have extraordinary bread and extraordinary butter, it's really hard to beat bread and butter"- Jacques Pepin. So,do just that. EBBERS! MAKE IT GOURMET! BREAD AND BUTTER!

[@victoriam4502]

YES YES YES YES YESYESYEYES

[@victoriam4502]

EBBERS MAKE IT GOURMET

[@MissingmyBabbu]

One of the best things I've eaten was when in a life skills class, we made our own bread and butter. It was in the unit on cooking skills and my god. I know it wasn't artisanal quality, but something about the making made it so much better than that.

[@janmay3901]

That sour dough wheel he used today looked amazing. I wanted to sink my teeth into that crunchy outside!

[@vidm96]

It's great seeing Ben having the freedom to go all out cheffy on a dish.

[@tomboyz151]

8:05-8:20 sent me!!! 🤣🤣 Also, Barry's gasp & calling Ben "chef" at 9:08 was lovely 🥺

[@caspianmk1809]

Whenever I hear Ben start talking about French Cuisine, I just think "I miss James. James wouldn't have let Ben do this"

[@sirBrouwer]

and then he would serve just plain baked beans on toast next to it and be done in minutes.

[@retl44]

And we'd literally be here: kzbin.info/www/bejne/h2mXn5mNoLGmj7c

[@nvizible]

Somehow james would turn beans on toast into a desert lol

[@Zeravnos]

Gosh, the "ERBS" at 4:23 knocked me right out of whatever I was doing and made me go replay it again a few times.

[@ViaDylann]

I thought I was the only one! I had to pause and ponder if I heard that right.

[@drewmerka1300]

“You don’t need too much flavor” might be the most British phrase I’ve ever heard

[@Nidrog]

How to say you're British without saying you're British.

[@Zachpi]

As another Minnesotan, I'm so glad to finally see tatertot hotdish come up, I think it'd be really funny to see the guys take a guess at what it's meant to look like

[@MissingmyBabbu]

I mean it's not so different from a cottage pie, right? Potato (in this case, the tots) as a crust, a filling of ground meat, vegetables, and then a saucy bit to hold it all together.

[@chrono1742]

I love Ebber's quitely holding up 4 fingers when Jaimie said "three happy peasants."

[@BerlinerStadtaffen]

"You don't need flavour 24/7" the most British sentence ever xD

[@DimT670]

I do get it tho You don't really need to deal with rich challenging flavours at 7:30 in the morning of a Wednesday

[@amandavannoy6953]

I thought the same thing!

[@kumarshivam6880]

Even we Indians don't want full on spice overload for a breakfast early in the morning all the time.

[@phoebe3799]

"there are three happy peasants in the kitchen right now" *ben indicates four to include himself* *ben immediately starts swilling his red wine* definitely only three ben 😂

[@darkdemise8273]

lol yes

[@zirie3332]

ROFLMAO

[@enikoregenyi2104]

I love how the stereotypical criticism of British food is that it's not that flavourful, and Barry just says "You don't need flavour 24/7" XD

[@johnbarham9991]

Tell me you're British, without saying you're British. 🤣🤣🤣😐😐😐

[@bcaye]

Have you even watched this channel?

[@forestbump4442]

“EBBERS CHEF IT UP” is a must have series title! EBBERS! Chef up a good old fashioned Hot Fog for all the baseball fans out there 🙏🏼😂 I now realize this says Hot Fog and I’m hoping you know what I meant lol

[@violetskies14]

As an English person I have no idea what you're talking about lol

[@Aninoag]

@@violetskies14 fairly certain they meant hot dog 🌭

[@karendover6001]

I kind of love how much the guys were ragging on Ebbers the whole time he was cooking then they got to eat it and it's actually as good and satisfying as it looks.

[@Ph0en1x778]

"You dont need flavor 24/7" the most British statement ever

[@Sam-y5o6j]

"A hearty peasant based dish" - Is Ben adding some presoaked proletariat plebs to beans on toast?

[@bwingbwinggwiyomi]

an absolute horror. Beans on toast is meant to be cheap and simple. It's your classic broke British University student dish.

[@Getpojke]

@@bwingbwinggwiyomi Maybe so, but this was "Make It Gourmet!" Look at things like a hamburger, born out of depression era America but Dutch diner De Daltons' The Golden Boy burger is selling them for £4284. Many expensive dishes have also gone the other way & become food for the poor, look at spices, once really pricey but now we can all afford most of them. Plus its nice to see Ben have a bit of fun.

[@shreemenon1]

I really like it when Ben explains the dish. And my god, I am salivating. I feel like I can almost smell the medley of flavours through the screen!!!

[@SortedFood]

Ben really did make it gourmet huh?

[@Epicdps]

12:47 I'm loving the foodgasm noises from Mike

[@SheepdogSmokey]

@@SortedFood I was sitting with a tin of chicken noodle soup and a grilled cheese, and honestly, I was jealous.

[@lokiodinsson666]

As a proud boy from Melbourne, Australia I'd have to say the awesome meat pie. "EBBERS! MAKE IT GORMET!"

[@GenXBecks]

Chopped, then fried high quality supermarket sausage with sage and a can of rinsed cannellini beans with a bit of water. Loads of cracked black pepper and good quality olive oil, spooned over sliced grilled sourdough. 10 minutes cooking time and one of the most delicious meals ever.

[@mmwilson990]

I would like to see a gourmet PB&J. This was my favorite growing up and its still my got to quick dinner after a long day at work or a late night snack.

[@emram3680]

I appreciate that Ebbers Thinks that he's making gourmet beans on toast. But what he's really doing is making a dish that already exists and changing its name to fit the prompt.

[@yezzadezza]

Just call it "Chef It Up". You even have a jingle for it in the bloopers. Arrange music around the vocals and make it the intro jingle, like how you guys made Super Geek.

[@cookingwiththatoldguy1090]

Reminds me of my grandma! She used to make a "tea" of sorts with herbs and seasonings or fruit and veg rinds. Bring to a boil and let steep till cool then she would rinse her dried beans and soak them overnight in the "tea" mixture and the beans would soak it up and take on some of the most amazing flavors. They would become like little bombs of flavor that you wouldn't expect from a simple bean dish.

[@KillerCornMuffin]

Out here in Texas I've enjoyed canned sardines, saltine crackers, and vinegar hot sauce as a really basic snack or late night treat. No idea what it's called but I know it's flipping delicious!

[@AaronLevyDrums]

"Ebbers Chef it Up" now needs to be made into a mini-song anytime he does anything to chef-up a recipe. Kinda like the previous "pluggy plug plug" song.

[@RosalieWoods]

Mac n cheese! Ebbers MAKE IT GOURMET! 😁😁😁 Ben: *makes homemade pasta and some kind of homemade posh cheese*

[@stevemccrory9130]

Can't agree with this. sorry Rosalie....The Mac Factory in Camden would never serve me again.

[@Sunny-ot1vo]

I feel like they have made mnay mac an cheese dishes over the years. Not to say they couldn't go all out and make one with super premium cheeses, but meh.

[@nicoluca_11]

eh they over did the mac and cheese honestly I mean didn't Mike chef it up in his steak battle against jamie's Gratin dauphinois and berry's blistered cherry tomatoes with his Bone Marrow truffle mac and cheese? oh wait that's mike poshing it up 😄

[@cassiebeal9646]

At the end it sounds like the boys are getting emotional lol In the American South, we have biscuits and gravy (which is more of a bechamel sauce than standard UK gravy). Sometimes made plain, other times made with breakfast sausage. Ebbers! Make it gourmet?

[@snezeire]

I adore biscuits and gravy with a passion. And when I find it someplace outside of the south, the gravy is always such a letdown.

[@jpb3305]

Biscuits and gravy is the ultimate southern U. S. comfort breakfast food. While I find it an intriguing idea to see Ben chef it up... part of me wonders if it would be worth the trouble.

[@metalsmithjj]

Texan here who would love to see what these boys do with southern biscuits and gravy!

[@donaldfinch1411]

YES! My UK friends think it's gross...until they actually try it.

[@cassiebeal9646]

@@jpb3305 it's true that people can be very protective of biscuits and gravy, but I'd like to see what they would do, too

[@lulzalot97]

Love the Tater Tot Casserole shout-out! Definitely my childhood comfort food. Though as an adult, I was rather sad and shocked when I asked my mom for the recipe and she just shrugged and said it's on the tot bag in the freezer section

[@martymohawk8360]

I'm American, but Brits turned me on to the simple but tasty and filling tradition that is beans on toast. Great fast meal with cheap ingredients.🍞😍

[@Sanglyon]

Being Toulousain myself, cassoulet was my first thought when I read "gourmet beans" in the title. Glad to see Ebbers agrees :)

[@christophermoore2386]

Growing up, creamed chipped beef on toast (aka: sh@t on a shingle) was a staple weekend breakfast. Apparently a US military mainstay, my dad learned it from my grandfather, a WWII veteran. For nostalgic purposes, EBBERS! MAKE IT GOURMET (please and thank you)!

[@taracampbell2433]

I scrolled the comments just to suggest this. We need SOS!

[@Fun__Finds]

Loveeeeeeeee SOS! Harder for me to make now that I have to be gluten free lol

[@taracampbell2433]

@@Fun__Finds i still l make it GF! Franz makes a good GF bread, and there's another one (i can't remember the brand) in the frozen isle. For thickener, pumpkin puree (adds sligh sweetness) or chickpea flour.

[@Fun__Finds]

@@taracampbell2433 I would have never even thought about pumpkin puree! Im still experimenting with the flours. So far my favorite is bobs red mill 1 tot 1 flour. I might have to try making it this weekend :)

[@taracampbell2433]

@@Fun__Finds good luck and have fun! 5 years in and im still finding new options. I had a bumper crop of pumpkins last year, so that's how I started experimenting with it LOL. Pumpkin has become my go to for stews, chile, etc because it works quickly, adds a little bit of sweetness, and could be frozen in ice cube trays for easy use. Chickpea is great for frying. Bob's Red Mill and King Arthur both are great 1-to-1 for baking and if you like spice cake try Namaste brand; it's amazing! Enjoy the journey!

[@godhandtube1408]

I like this format. It's like they are back to their old videos where they focus on only one recipe and they have conversations while cooking.

[@lynxgoddess]

Stay strong Ebbers, we're all here for your amazing chef skills and deep knowledge - not just to see you being bullied for them!

[@lynxgoddess]

Huh?

[@CityscapeMuse]

I love how this is a full on cultural food lesson, I love all the knowledge! Chef up a tuna melt (toasties?)

[@SortedFood]

So many dishes have such rich history

[@kthomas8385]

I love the choir at the end... I would love to see you guys at a karaoke.. The little bits of info Ben gives for each thing he uses is also great.. great going guys... Happy Sunday everyone...

[@laartje24]

Their version of the sound of silence is still my favourite, some hidden talent.

[@lalideni]

Pause… “You don’t NEED flavor” is possibly the most British thing I have ever heard.

[@cftyftyufyfuyfty]

Says the man who regularly *craves* truffles

[@biscuit1595]

Its true though, sometimes you just want to eat some toast with butter and its still delicious.

[@niseplank4527]

Buttered toast is one of the best things ever

[@Veradun99]

Barry is the reason we make jokes about Britain conquering the world for spices and then not using any of them.

[@laurenbirch6698]

Well to be fair none of the regular working class brits got the spices and had to use the blander cheaper options

[@yani9904]

4:23 the way you say everything else and then herbs 😂👌🏻

[@PurpleIsBored]

"You don't need flavor 24/7" is the most British thing I've ever heard.

[@MeowyTerror]

Ben: counts himself as a peasant whilst in a chefs jacket swirling his wine 😂😂

[@Whoami691]

'hello fellow humans, I too enjoy things like using hands and seeing with my eyeballs' 😁

[@Mattheq]

Well, a French peasant, right?

[@gabriellemantello6571]

Tuna noodle casserole or creamed chipped beef on toast. MAKE IT GOURMET!

[@malcolmtan8954]

"You dont need flavour 24/7" - Barry That is the most British thing I have ever heard in my life.

[@isabellatheresemateo3961]

13:05 Ben signing that there are 4 happy peasants in the studio hihihiih

[@ashleyserraglio5548]

This is absolutely tied for my favorite series from you guys, along with Pass It On. I love PIO for the chaos and the hilarity, but I so deeply love getting to see Ebbers flex his chef muscles and really show off why he is not, in fact, a normal. My vote for what he should gourmet next: the classic American dessert, Mud!

[@lenalyles2712]

Absolutely my favorite childhood dish except I always got sick about 3 hours after eating. The doctor finally found out I am allergic to food grade red dyes. After that my Grandmother would can me pints of homemade baked beans every fall so I could have it. I still use her recipe for baked beans.

[@lifeisbutadreamsodreamon]

Curious, which brand was this? Checked the Heinz baked beans ingredients and there is no mention of food colouring

[@SanAndreas0611]

When international travel is more feasible I’d love to see a gormet/fancy ‘off’ between Ben abs Rie from Tasty. That would be a pretty cool colab.

[@haldenlith]

I was just about to comment that "Make it Gourmet" made me immediately think of Rie with "Make It Fancy" (complete with her cute little gesture). I'd also love to see that collab.

[@scottrhodes8160]

Just goes to show that when Ben takes you on a culinary trip you never know where you will end up, but you know it will be delicious.

[@staceyl969]

my normal gormet beans on toast that everyone can make. 1)fry some sort of cured meat. i use chorizo or bacon (whatever i have) 2)fry till crispy and then add onions and garlic. 3)then add some tomatoes, tinned cannelini/butter beans or whatever you want. 4) add spices, i like mine spicy and flavourful. so i add paprika, cayenne, pepper, salt, chilli, coriander, thyme and bay. 5)add little water if needed. then either cook on hob till sauce has thickened and beans are soft. i pressure cook for like 6 mins. 6)toast sourdough, add butter. bam - done. u dont need weird shit to make nice beans on toast.

[@kylealexander7024]

"Tastes like red wine" Thank u mike. I work at a winery and with white and red. I agree all the red tastes the same

[@Fun__Finds]

Tuna patties. EBBERS! MAKE IT GOURMET! Its one of my favorites from when I was a child and a comfort food a few times a year as an adult :) I always use cans of tuna, bread crumbs, egg, salt, pepper, and onion.

[@Guacward77]

This was hysterical from start to finish. We had Ben-uendos, song and dance, and some amazing food. Ebbers, you should make tacos gourmet!

[@cassandrakarpinski9416]

Ive missed the ben-uendos in recent times. So good to see them back

[@Nunners42]

"Tastes like red wine"... followed by... "in the same way that I didn't smoke my own sausage"... classic! lol

[@richardcoleman3425]

Tin of beans, teaspoon of coarse-ground black pepper, a very generous knob of butter and toasted wholemeal bread - All the gourmet you need.... Heaven, on a plate. ;)

[@stompalomp2968]

Soft boiled egg and soldiers - Ebbers, make it gourmet!

[@jennimckean3697]

"tastes like red wine" I couldn't agree more Mike. Red is all the same 😂

[@ThisSteveGuy]

Americans don't have the same kind of baked beans as you do across the pond. Our version tends to have a super sweet barbeque flavor to it. So when we hear "beans on toast" we think of something different than what you're having.

[@johnd5574]

Truth! We can’t even get the Heinz baked beans common in the UK… unless we have it shipped internationally. 😞

[@ari_ahri]

Ben: [coming with a bunch of facts and quotes about Cassoulet] Barry: [visible confusion]

[@suzanmarsden2738]

That blooper was so weirdly satisfying!!!

[@heidipegg1183]

would love to see a beans on toast 'level up' - one that improves the dish but only takes 30 mins or so

[@2h4d0wDK]

I think they did that one a long time ago. Something about adding worcestershire sauce and chopped herbs to up the flavor, and possibly also infused butter with something (like garlic).

[@kinglumption]

@@2h4d0wDK it was covered in the breakfast battle between Jamie and James, one used a dollop of French (mild mustard) and red wine vinegar whilst the other involved some bacon fat, mushroom stalks, brown suger and plenty of other stuff (guess which ones was the normals or the chef)

[@Eliza-xd5ck]

Would have been a great addition to this format!

[@aymiewalshe982]

Here in New England it's getting along to baked bean season when I dig out my grandmother's bean pot and let red kidney and Jacob's Cattle beans bubble away happily with molasses, mustard, and onion all day on a chilly Saturday... and now I'm craving it even more.

[@cassiebeal9646]

I couldn't say wholeheartedly that I'm a fan of beans, but that sounds delicious

[@SortedFood]

That sounds fantastic.... we can just imagine the scene right now.

[@ArvidOlson]

This is at last the “fill” for the hole that gourmet makes left after Claire left. Please keep it up!

[@codycampbell1147]

did Claire leave B.A or just stopped making the series? I just thought she stopped due to covid and was gonna keep making stuff eventually. I'm gonna be sad if she did leave for good

[@AnnAmbler]

@@codycampbell1147 She left and has her own channel and cookbook: Claire Saffitz x Dessert Person.

[@fionaclaphamhoward5876]

@@codycampbell1147 Bon Appetit lost a lot of good people because they weren't paying their chefs of colour like the crazy-good and popular Sohla, at the same rates as the pale ones. Claire left along with so many others, I guess to make a stand and maybe not be associated with that brand anymore.

[@codycampbell1147]

@@fionaclaphamhoward5876 that's sad that even in a place like that discriminates too... Also against some of the better chefs that bring a Wonderful variety to the recipes and test kitchen. I suppose you are right I haven't seen anyone lately other than chris and brad

[@Frostdraga]

@@codycampbell1147 Gaby, Claire, and Carla have their own youtube channels now (just look up their names). Sohla has a series on the History Channel youtube channel, and had a series with Binging with Babish. Not really sure about all the other chefs who left though

[@heatherlyday2723]

Bubble and squeak made gourmet. My grandfather used to eat this when he was younger.

[@exceldamage1861]

baked beans, spoon of peanut butter, spoon of curry paste, and some curry powder, absolutely delicious

[@italiana626sc]

Chips (fries to this American.) One of my favorite foods. Ebbers! Make it gourmet!! I demand it! Lol

[@SortedFood]

Chips! great idea.... and so you should demand it!

[@sandy9064]

One of my fav childhood memories is my mom making pancakes into fun shapes (teddy bear heads, hearts, etc.) on Sunday mornings. It's still one of those go-to comfort foods for me. Fluffy, a bit sweet with syrup, loads of butter and blueberries when in season. I'd love to see Ebbers chef it up.

[@danmoar94]

"You don't need flavour 24/7" - the most British sentence ever spoken

[@lili-anhleminh9949]

Mike saying "tastes like red wine" is 100% me with any wine

[@JuniperBoy]

Cassoulet is one of my all-time favourite dishes. Something for a cold winter's evening, which given that I live in Siberia, I have plenty of!

[@derdork3233]

So This is taking the "Level Up" segment a Level Up? Also, french Toast for ebbers to make Gourmet.

[@PokhrajRoy.]

The Spaff: “I knew it, I knew you were going to screw this up.” Ben and I have loads in common because I’ve heard a version of this 😂

[@mimi56565]

I've been watching sorted food for years, but it's the first time i gasp (and so loudly) in front of one of your video, that is pure foodp*rn

[@JOBdOut]

For me its simple - baked beans, onions, spicy chicken frankfurters, red wine and buttered rye bread (or a sourdough breadbowl if its for dinner.

[@laurenelizabeth2212]

Ebbers! Make it gourmet - grilled cheese! Love this format! A bit of a throwback to Level Up meets Like a Chef. It’s a great combo of Ben showing off and still making it possible at home. Keep it up!

[@SortedFood]

Grilled cheese would be a good one to make gourmet.

[@stevemccrory9130]

Every time that Ebbers says "UMAMI", you need to add in Vic Reeves saying "UVAVOO" and Bob Mortimer saying "ERANOO", or just overlay their headshots onto Ben's shoulders with "UMAMI" in a bellowing echo soundbite thingy. Bangers and Mash - Ebbers! MAKE IT GOURMET!

[@PokhrajRoy.]

Now I understand why there was sufficient hype around this episode. It’s brilliant.

[@alanfryer5618]

The Blooper should be the opening theme for when Ebbers chefs up the next one!

[@channelwanderer7010]

Beans on toast is the best quick and easy meal I know of. Also it is so easy to tweek, customise or adapt at a whim.

[@NoodleHausColubrids]

Jamie saying "Minnesotean" instead of "Minnesotan" hurt my soul a little. That said, I'd LOVE to see Ebbers make a gourmet tater tot hot dish.

[@sharonhill2602]

We don’t have tater tots in the uk

[@phatpharm06]

@@sharonhill2602 well that hurts my soul. I cook those puppies up in the toaster oven and dip them in BBQ sauce. Yummy

[@noneofyourbusiness7094]

@@sharonhill2602 Use hashbrowns.

[@Ginger_Coco]

As a Minnesotan, I completely agree lol

[@jamming5353]

Sorted Supporter from the Philippines! I dont really understand why do i keep watching ur videos every single night (even though im on work) and making me so hungry all over again. Like ugh why do i love watching u guys!! 🥺😍😍😍 Ebbers Make it Gourmet : Sausage Roll