Blind Tasting BUDGET vs PREMIUM Ingredients | Peanut Butter, Feta Cheese, Chickpeas, Tinned Tuna

[@tetchedistress]

I'd love to see a taste test comparing dried or dehydrated foods. For example, legumes, meats, and fruits that are rehydrated in a meal. Thank You for another lovely video, this is one of the hilights of my week.

[@YYZed]

Ooh! Get a freeze drier and experiment with it!

[@audisnewbeginning8616]

That's a great 💡idea Louise. I'd like to see them make a video of that as well.🙂🍽😊

[@yakasm8873]

And pasta!

[@hcjkruse]

Ordinary oven or microwave dry? Going to try with mushrooms soon.

[@tetchedistress]

@@hcjkruse I was thinking of commercially dehydrated foods, however, whatever works for you.

[@necro6767676]

Berry and Jaime getting the feta right with the exact opposite descriptions was magical.

[@mariuswilliimgrund5818]

But jamie for the right reasons

[@zeyface6366]

Feta is the one thing I absolutely can't stand eating. It's horrid Absolutely hate when people put it in salads because you can't just eat around it. It gets its taste on everything

[@baldpdeng2035]

@@zeyface6366 Then you havent had a good feta yet

[@Lola-pk1tu]

@@zeyface6366 have you tried sheep and goat feta? It's creamy and delicious. I personally find cow's milk feta to be too salty.

[@zeyface6366]

@@Lola-pk1tu Sheep usually, as I said I can't stand it

[@zacharysproul9945]

Thinking of tinned food having a pass it on where the guys have blank cans on the table and when they grab / open a tin they have to use that in the final dish would be fun and chaotic 😂

[@janmay3901]

YESSSSS grab a tin, open it up and you get 3-5 minutes to plan a meal

[@madelinehoerner2993]

This is a great idea!!

[@HarryGeorgeLangmead]

They have done this

[@zacharysproul9945]

@@HarryGeorgeLangmead so they did something similar yes but they knew what they were grabbing / using i want it to be completely random and see if they can get lucky based on can shape (beans and fruit come in the sane size / shape can) could be interesting at least itd be funny 😂

[@MaZEEZaM]

Yes, I like that idea.

[@lachlansmith7398]

I feel like with the Chef's challenge, there should be an "Adaptability" badge. In the kitchen, sometimes things don't go as planned (lack of ingredients) etc. I'd love to see a challenge where the normals are forced to swap recipes to cook a new dish they haven't prepared for, swap ingredients to include into their dish or have several ingredients taken away by Ben and have to change their recipe to accomodate. I think it would be hilarious to see the carnage and drama unfold.

[@SortedFood]

This is a great idea - thank you 😃

[@tetchedistress]

You are a genius, and I would watch a series like this.

[@MikeTotem]

Brillant idea, well done 🙂

[@l1233799]

Swapping ingredients with no recipe, is something epicurious/ bon appetit does. Sortedfood, however, would add the extra element of "Flapping" and panicking :D

[@Earthhorn]

A curveball on a badge, love it!

[@ameliakolbusz9634]

Would love to see a week in the life of sorted. Especially with the food team

[@janmay3901]

Great idea! Maybe preparing for an episode... the ideas and recipes being formulated, trial runs, fails, filming

[@Frogginthemoon]

Yesss! I have always wondered about the behind the scenes

[@DB-kl6xs]

uhh I second that. This would be very interesting!

[@luciamiola8970]

Love this idea!

[@abixx102]

This would be so cool!

[@elizabethcherney5938]

These premium vs budget taste tests are amazing! I tried a premium tinned fish because of watching and it was fabulous. I’m a little jealous about some of what your “budget” quality is in the UK versus the absolute trash here in the US. Brilliant test and I’m off to find chickpeas that are the size of pumpkins….

[@SortedFood]

😂 good luck hunting!

[@DominicPannell]

Elizabeth: Look for Spanish tinned/jarred foods - they've turned it into an art form! It may cost a bit more, but if you have the extra pennies/cents, it's definitely worth it. This episode backs me up!

[@elizabethcherney5938]

@@DominicPannell thanks I will definitely keep an eye out!

[@saint-cetacean]

@@DominicPannell another great place for tinned fish: eastern European markets! Just look for the ones that are the most ethically sourced and you're in for a treat!

[@tiacho2893]

Ortiz has tuna at a few price points. And the Spanish regard canning as a food preparation method. So, the respect for the process and product comes out in the taste. I keep a jar of anchovies in my fridge that are much better than the cheap pull tab cans. And the price works out about the same. Spanish and Portuguese sardines are also wonderful on a summer salad.

[@Sicara91]

I would love an episode on substitutions, like applesause for oil, a quick buttermilk out of milk and lemon (which I think has been done in budget battles), or bananas instead of eggs.

[@hannahk1306]

It would be good if you compared three different price points, e.g. supermarket value range, supermarket premium range and ultra premium range. I feel like for normals, if they're going to upgrade an ingredient, it's going to be to a slightly more premium product rather than the ultra premium version (unless it's a special occasion or particular dish).

[@tarren452]

Agree!! I often wonder when shopping how much actual difference there is between the value/basic, standard and 'extra'/'taste the difference ranges...

[@MaZEEZaM]

I agree mostly because many of the premium products they choose either aren't even available in Australia or they might be but from specialist retailers, not the "premium'' local supermarket option. I still want to see the top end premium products in case I can actually get them just for interest sake. I would love to try those premium chickpeas but I likely can't get them in Australia and I've checked, no jarred chickpeas are on offer in my supermarket, they are all tinned.

[@hannahk1306]

@MaZEEZaM I live in the UK, I don't think any of their premium choices are available in supermarkets here either. I think you'd have to go to a specialist supplier or from the company directly.

[@ChocoKid26]

I love the Blind Tasting episodes! Every single one has been not only hilarious but also informative about what matters and what doesn't.

[@Zusie]

I’d love a behind the scenes of the prep for one of these videos. There is the decision process of what products to choose and sourcing, what dishes to make, and the actual prep and cooking of two versions of each dish to be eaten at two different times.

[@Silentgrace11]

“Why would you give me a sharp implement?! I’m blindfolded!” - Jamie, while also holding a knife. Oh gosh, I love these episodes so much and they make my day

[@sutech]

When I was in Greece, I ate a lot of Greek salad. Then I went home and decided that I would make some on my own. I bought best feta cheese I could find in my local shop and made the salad. It was almost inedible. The difference in quality of the cheese was staggering.

[@Emeraldwitch30]

I know this is 2 years old but I've never liked feta cheese. Here in US I'm sure I'm not getting the good stuff. I also don't care for store bought ricotta. I'd rather buy a gallon of milk and a pint of heavy whipping cream and make a quick paneer type cheese instead. The store bought ones taste metallic or off and even bitter. Homemade turns out so lovely.

[@ArielK1987]

I think Jamie, Barry and Mike should have a taste bud badge. And see how well their taste buds really are. If it hadn't been done yet.

[@37Kilroy]

Might as well do Hell's Kitchen style and dump things on em too

[@Axel8745693]

They have done the spice badge but having Ben and the cooking team at Sorted create a dish with like 20-30 ingredients in it and have a competition on how many they can identify correctly would be a really interesting video!

[@matthewbutner8696]

For the peanut butter, I don't think you can really tell the difference when cooking with them but when I eat it raw I can definitely tell the difference between a Skippy or Jiffy and an all natural peanut butter. One of the stores in my area has a nut grinder for peanut butter. It is so good I make special trips to it just to get that fresh ground peanut butter. Just add some salt to taste and it is out of this world.

[@janmay3901]

Do you get to add the salt as it grinds? Sorry for my ignorance but I have never experienced this before

[@matthewbutner8696]

@@janmay3901 No, I add the salt when I get home. It's really easy to stir in and I taste as I go along to get it to the exact right amount in.

[@snowysnowyriver]

I agree, cooking the peanut butter in a dish is not a particularly fair comparison. But I guess it does point out that it's a waste of time using the expensive stuff in a satay!

[@NightAngelus]

In my experience when making bake goods like cookies or cakes cheap peanut butter works better and has a stronger taste.

[@recca01982]

It's not just the stronger taste to be honest, it's because the organic/premium peanut butter has a tendency to separate and when dealing with a "science" of exacts in terms of baking, that can really mess with your baked goods. This was how it was explained to me so take it with a grain of salt if you want -shrug-

[@Oyashio202]

@@recca01982 the healthy oils separate from the nuts in fancy peanut butter, hence they always have that top part and it's dense af unless regularly mixed in. Cheap peanut butters using palm oil allows a harsher emulsification process so it doesn't "split". And you don't want shit splitting in cooking, like ever(except maybe in coconut mulk dishes)

[@ppapstefanos]

It was kind of surreal seeing the feta bit, as I live about 30 mins away from the premium "Epiros" factory. And yes I've been addicted to the stuff my whole life!

[@adamdubin1276]

I can confirm that the Ortiz Tuna is a step above all the others, I make a simple pasta dish where the only ingredients are garlic, capers, olive oil and a Jar of good quality tuna and you can most certainly taste the difference when using good Tuna versus some of the more industrialized brands.

[@MartinK1988]

Also Ortiz anchovies are absolutely divine

[@watergirl403]

Can we meet your food team someday? They put in so much amazing work into these videos

[@webratjen]

yes please, if they are happy to be filmed! i'd also love to see how many extra staff you have on set, camera people, sound engineers... all the people in the team!

[@IYQ1317]

Love this series! The concept of asking if you would even notice the difference is super helpful. I would have never thought about getting premium beans, ever, in a million years, but it is cool is see what an impact that choice could have on a dish where that is the star.

[@rhombicuboctahedron9343]

It's always so fun to see how good their taste buds are now!

[@harrygeorge5848]

I think it would be beneficial if the sorted team came together to help families in this cost of living crisis buy proving an episode on feeding the family for cheap !!

[@Vulneria]

I think there should be a pick the premium between Chef Ebbers (Chebbers) and a normal. Would be fun to see into the mind of a chef and how they would pick the premium.

[@JanPospisilArt]

I think pb is one of those cases where the less "healthy" and cheaper options are just plain better. They taste nicer and cost less money. Not the completely bottom of the barrel budget options, but the standard supermarket brand types. Any health benefits from an "organic" version would be minimal nearing zero, and it just tastes worse.

[@Khazandar]

"Organic" is of course complete bullshit, but a so called natural peanutbutter, without emulsifiers, are slightly healthier.

[@kaitlynrenaud5421]

The healthier ones don't have palm oil just have peanuts and usually salt in them which is always a win in my books. It doesn't have to be expensive either at least in Canada we have them the same price (and brands a lot of times) of the traditional peanut butters. Just less sugars and non peanut oil oils.

[@JanPospisilArt]

@@kaitlynrenaud5421 I find the tiny bit of sunflower oil makes the consistency more enjoyable and makes it separate less, and as Jamie noted - the taste is more pronounced and complex. So it's a win win for me.

[@HogwartsBasement]

Like 5% fat beef mice tastes shit because there’s no fat in it

[@deathisnear2424]

@@kaitlynrenaud5421 yeah, the natural Smuckers, just peanuts and salt, here in the US is like .20¢ and ounce while store brand is .10¢ but that gets the added palm oil and what not.

[@matt3642]

Anyone else miss the big night in ?? They were brilliant I love how sorted is always changing and evoling with new ideas

[@sanallamogan]

I've always found that more expensive nut butters had more oil than cheaper ones. The oil usually separates from the rest and floats to the top and I always have to mix it up fairly thoroughly before use. Have to admit, I am also a much bigger fan of cheaper peanut butter 😅 you can't really get the same thick creamy texture from all natural peanut butter Great episode as usual! I love this series! Definitely makes me go out and get some fancier ingredients once in a while, even if I can't cook 😂😭

[@Annie1962]

Totally agree , have a premium peanut paste with all oil on the top.. I prefer my cheapy one to be honest. I actually sprinkle some sea salt on my peanut paste on toast!

[@elif6908]

I didn’t grow up with peanut butter they’ve been imported for the last 5-6 years or so, and for some reason all the ‘cheap’ peanut butters in my country, the ones with the sugar and such, comes off very sweet and kind of unpalatable. Just peanut butter without the fillings much more tastier at leat around here.

[@hannahk1306]

I think it's because the cheaper ones add emulsifiers. So it's not that there's more oil in the expensive one, it's just that it separates out easier.

[@hcjkruse]

Totally agree. For peanut butter you should really read the ingredients. Most expensive one on NL had an awful lot of palm oil in it. Really glues your mouth shut. And that from a Really artisan and posh brand. I hate it 😂 Cheaper ones with lots of peanuts might have some sugar, while cheaper ones can have sugar replacements.

[@Khazandar]

No, natural peanut butters actually have less "oil" or fats in them, because peanutbutter containing nothing but peanuts and salt will separate. Palm oil acts as an emulsifier.

[@harryrobinson6195]

Jamie's comments on the general consumption of peanut butter were surprisingly the most insightful thing I've heard all week

[@alexmontrose8004]

There's something really sweet about how Barry second guesses himself based on: "I'm not very sophisticated, so the fact that I like this one better means it's the chavvy one."

[@MaZEEZaM]

Familiarity brings liking, meaning, if we grew up on cheap and cheery lamb chops, we may prefer this over the significantly more expensive T-bone steak because the moisture level, taste and texture are going to be different. You may even enjoy it more but as a treat and prefer your more familiar lamb chops. BTW, I love lamb chops.

[@pepepepepe33]

No long intro. Straight and to the point. Thanks

[@ninamarie177]

I like paying a bit more if I’m getting less filler ingredients like sugar and palm oil. I usually buy organic 100% peanut peanut butter and add a bit of salt because it‘s a lot cheaper than ManiLife.

[@Khazandar]

You're paying more simply for the "organic" label, though.

[@ninamarie177]

@@Khazandar I know, but it’s the only palm oil & sugar free option that I can buy in store and I don’t really want to buy peanut butter online.

[@scottrhodes8160]

This show is one of the most original approaches to a food show-very good. I look forward to seeing what you guys are up to each week.

[@chrislebelmusic1540]

Ongoing petition: Pleas guys do a "Drunk chefs remote control sober normals." It would be amazing! Love you guys, keep it up!

[@maddonut621]

I also want them to bring back the electric shock episodes. 😂😂💀😂😂

[@m2kemp]

I want to try the tuna. Usually, I cannot stomach canned tuna, but by the look of that, it looks absolutely worth it. It seems in line with good tinned crab, where you're preserving quality and freshness through the canning process, and it's worth the premium.

[@SortedFood]

That tuna was absolutely delicious 😋

[@HernanRivasAcosta]

But bonito is not tuna... It's in the same family, but not the same thing. So not the fairest of comparisons. In Spanish tuna is atún and Ortiz sells it too.

[@SWELingonBerry]

Best tip: Don't buy pre-boiled chickpeas. Buy them dried and cook them yourself. Cheaper and much better taste and texture

[@SortedFood]

Great tip!

[@gozerthegozarian9500]

Seconded! Some soaking required, but totally worth it!

[@janmay3901]

Do them come as big as pumpkins?

[@christineh14]

The Instant Pot is a game changer for dried beans. Easy and delicious beans in an hour with no soaking.

[@keepinitrreal]

I was looking for this comment! In India we don't have a tinned food concept for most dishes requiring traditional ingredients. So whenever we cook chickpeas which are called chhole here, it's the dried kind which need to be soaked overnight first. For us tinned food is baked beans, tinned pineapple, peaches, tuna etc...mostly imported goods.

[@PokhrajRoy.]

Another Happy Sunday with the Community! Welcome to another episode of speculating whether Barry’s fridge will be rewarded or not. 😂

[@janmay3901]

Or if it already has the items in it

[@scmombruh]

I love Pick the Premium! Interesting about the chickpeas. I'd also be interested in canned versus dried or frozen and which is tastier there.

[@SparklyTurtleLover]

Can’t wait for my husband to come home so we can look through this weeks meals on the meal packs app and decide what’s for dinner next week! It’s always something I look forward to in the week.

[@rulitossimplyrulitos1088]

This is my favorite segment. Love these comparisons and be educated and entertained at the same time. I wonder if there is a chance to make a quick reference for all the recipes displayed on a pinned comment? The rice salad caught my attention, as well as the chick peas, and particularly, the satay with peanut butter. Basically, I want to try them all. For future comparisons, how about dried seasoning? Cumin, paprika, basil…

[@mikeymike1792]

The chickpeas one is hugely interesting to me. I buy multiple packs a week, along with lentils and other pulses. But I agree with Barry, for what they're used for, using super premium ones doesn't make sense, as I'd have to pour that whole posh jar in. That said, because they're so cheap, I do step up one level. I get the 85p Sainsburys organic ones, rather than the standard 55p Sainsburys ones.

[@JordonBeal]

Imagine thinking “Organic” is better, and then paying almost double for it…😂🤦🏻‍♂️

[@mikeymike1792]

@@JordonBeal it's not about what's better for me. It's about what's better for agriculture and wildlife.

[@InnSewerAnts]

About the tuna, think mentioning a lot of different species are sold as tuna which no doubt have variation in flavour and texture could have been good, might just prefer one brand over another because it's a different kind of fish. Ortiz is Albacore (Thunnus alalunga), most cheap/midrange tuna in the supermarket in my country is Skipjack (Katsuwonus pelamis).

[@SortedFood]

This is a great point 👍

[@janmay3901]

@@SortedFood ideas for future challenges? Tuna Royale

[@romyfeuereisen1098]

Chickpeas I would usually get the cheapest, although watching this has made me genuinely curious about the different types of chickpeas and I will definitely try to get hold of a more premium version! love this format!

[@lokithecat7225]

Baz, prefers the "Cheap" Peanut butter, but goes out of his way to overpay for "Premium" Peanut butter. That's our boy.

[@loriegabidel]

It's the Baz-iest thing ever.

[@TheTorbjoern]

Sometimes the higher price just means better sourced. It's absolutely reasonable to do to avoid poor work conditions for the farmers or better transportation and storage procedures.

[@alixtheprofessionalcatherd6850]

@@TheTorbjoern word

[@MrNidhog]

More expensive peanut butter is actually healthier because its made only from peanuts. Peanut oil is mostly a monosaturated (healthy) fat. Saturated fats are blended into cheaper peanut butters because they don't seperate from the peanut solids but are ultimately bad for your heart.

[@AnsticePalo]

@@MrNidhog What's odd about buying expensive peanut butter is we know what's in it; peanuts, peanut oil and salt. Why not just buy those and make your own? Just roast peanuts in your oven and blitz until smooth. If needed you can add more peanut oil to thin it out. Salt to taste, or go with whatever additions you want in there. I made a batch of peanut butter with white chocolate and pretzels in it.

[@nh3936]

I’d love to see more of these with branded vs non branded or only slightly different price points

[@erinhowett3630]

This is the best series!

[@SortedFood]

We’re so glad you like it. These episodes are so much fun to film :)

[@Anna_TravelsByRail]

The chickpeas made me think: are there more tinned / jarred foods where the taste would be different based on the way it has been processed?

[@SortedFood]

Probably! We can’t wait to explore more products like this.

[@Misshowzat]

Because chickpeas are barely edible at the best of times. Interesting to see it's probably the prep.

[@Anna_TravelsByRail]

@@SortedFood please do that! I’m very interested to see the results, especially when they’re both budget or both premium.

[@woodstream6137]

@@Misshowzat blasphemy. Lol

[@cwg73160]

Will the same food items taste differently if they’re processed differently? Uh yeah.

[@Anna_TravelsByRail]

“The premium feta describes itself as…” Uh oh… talking feta would be a no for me. 😉

[@arshaddahlan]

Instantly reminded me of a pretentious ingredients vid 😂

[@patrickkelly2149]

As a chef I use a mix of "Cheap" & "premium" food Example Mayo that are cheap/vinegar use it to make Tartar sauce Making Garlic mayo or using as plan use premium

[@goodaldred402]

Fallen back in love with feta recently after having it baked (amazing!!). So hearing I don't have to spend £10000s to get a half decent one makes my wallet very happy!

[@georkost]

Tiny recipe. Fold feta in filo, fry it till golden crisp and then drizzle a little bit of honey over and some sesame seeds :)

[@goodaldred402]

@@georkost that sounds amazing! Will absolutely try! Thank you!!

[@calliedaly1940]

I love these. The boys are such good sports for doing this blindfolded. Jaime’s reactions as he is eating are just priceless. 😂😂.

[@The_Curious_Cat]

Jamie: "And we got through that segment without making a chickpenis joke". Yes Jamie, Ben is behaving today.

[@mickaylao.9744]

The Ortiz family is Basque, from the Basque fishing village of Ondorroa. They also sell tuna canned with espelette peppers, also cultivated in the Basque region.

[@PokhrajRoy.]

I love how Jamie thinks Chickpeas are basically Hummus but Al Dente 😂

[@bestaqua23]

He's not wrong

[@cwg73160]

What do you think hummus is made from?

[@The_Curious_Cat]

@@cwg73160 my best guess is that it's made from hummus.

[@randomwizkid]

I work in a grocery store and we’ve had a ton of people asking for the Ortiz products. We have several options at several price points but people love that one in particular. Nice to hear what the hype is about!

[@pewpin1039]

Honestly the best non premium peanutbutter i have ever gotten was marketed to bodybuilders... 100% peanuts, no additives, no sugar no nothing. As long as you don't mind stirring it up because it will eventually seperate which is normal.

[@kaitlynrenaud5421]

Store it upside down! just make sure the lid is on really well!!

[@pewpin1039]

@@kaitlynrenaud5421 Oh thanks, ill try that.

[@saint-cetacean]

Was great to see the tinned tuna comparison! I've been eating that jarred tuna ventresca (Tonino brand, personally) that Baz mentioned on toast for breakfast in the mornings and it's a real treat. Tasty, nutritious, and filling! Plus good, reliably sourced fish. Comes out $10.99 USD for a 190g jar before tax.

[@doomdimention9787]

It'd be interesting to do one of these where the whole time they're told the wrong one is the premium to see how they try to rationalize it, then at the end tell them the correct ones and see how they react.

[@SoItsSara]

Oh that is evil and I LOVE IT 😂

[@kevinmaltby]

Based in the number of times it was mentioned and also the fact I have been on city breaks to Lisbon and Seville recently... I am nominating tapas to be the next theme for Pass It On.... however the twist is that each person has to contribute a different cuisine each round (one person could do Spanish, someone else Greek etc for example)!

[@datsvewynice]

been waiting all day for this!! so ready

[@celticecho]

Just what I need today. I’m curled up in my bed with a very vile cold, so a Sorted video is just what I need to make me feel better!

[@janmay3901]

Feel better

[@FaceTardee]

We neeeeeed a "behind the scenes - the food team, prepping" episode ❤️❤️❤️❤️

[@beka7822]

Manilife is the BEST PB in the whole world… and I’ve tried a few!! So creamy and the deep roast is amazing… and it’s the best by farrr to spoon straight from the jar 😍

[@slushpuppie86]

Hiding watching this bc my son and I normally watch these together. Buttttttt, he was up all night gaming so now he’s sleeping and I’m not gonna wait 😂 I’ll just watch this again and act shocked when we “watch it for the first time” 🤣

[@SortedFood]

This is brilliant 😆🤫

[@janmay3901]

Guess without him knowing you watched before

[@ilianarex3918]

Hi! Greek here. Epiros feta costs around 13€ here. So it a big part of the extra cost comes down to the transportation

[@39773]

When the season is right, how about an allotment vs shop comparison?

[@janmay3901]

Great idea!!!!

[@Porochaz]

Worth saying, one of the best dishes in packs is their satay chicken, if you have packs and see that one (with coconut rice), I'd highly recommend it!

[@m2kemp]

Yeah, that one looked delicious.

[@PokhrajRoy.]

I love how Jamie differentiated between Cat Food Tuna and Human Grade Tuna 😂

[@PhilBoswell]

In our house, we joke that the cats get fed better than the staff…ahem, than the humans. To be fair, that's at least partially-on my part-because the lucky blighters get meat twice a day rather than once a week ❣

[@garyvee6023]

Love watching these taste tests..., definately one of my favorites. How about a "taste test comparisons" from around the world..., UK, vs USA, UK vs Australia, UK vs India products, etc, etc.

[@PokhrajRoy.]

Jamie’s Scoville Scale be like: “Ah. Ah. Ah.”

[@darlouthia5153]

Love these comparisons!!

[@Rosa_AI]

always to watch sunday sorted with chinese takeaway ^^

[@datsvewynice]

oooh yes

[@Anjel1e]

I'm enjoying with my breakfast smoothie. 😄 Cheers!

[@SortedFood]

Sounds like a great idea to us! What did you go for on the menu today?

[@Misshowzat]

What's on the menu this week? My local had a banging chicken & rice dish with wontons

[@Rosa_AI]

@@SortedFood my mom had chicken sates with a tomatosoup ,i went for the spareribs in garlic and onion with white rice and a seperate pot of creamy curry that they just dont wanna give up the recipe for

[@Troulitsa]

As a Greek living abroad I struggle with the price of Feta. The exact same brand of Feta, cost around 12-13 euros per kilo in Greece, which means its almost double the price in UK. Having said that I have learned to compromise and I usually get the lidl brand which I find quite ok for most things. I would say a good brand of Feta like Epiros or Dodoni, those are my favourites, is more than worth it if you can afford it otherwise a supermarket brand PDO (not the "white salad cheese" ones) is perfectly good to use as well.

[@marykandis959]

Other Greek blooded person and I just wanted to second Dodoni as a great brand. It's delicious! But really a pain to find where my family lives in the states unless we go to Chicago

[@blessedandhappy3921]

Always enjoy watching Ben laugh at Jamie groping around while blindfolded. Always enjoy Sortedfood!

[@KelbenArunsun]

I have a suggestion for kitchentools... Personally i love to use my ceramic knifes. The blades never dull and they are sharp as hell, always, when i need them. Id love to see you guys opinion on ceramic blades

[@popicalbubbles]

this is a very cool series everytime it's on! Shows what's the best to get :)

[@Humorriszx14]

Should definitely try scrapple in a test. It's a Pennsylvania Dutch thing usually served with breakfast.

[@pancakiie]

The feta dishes look amazing

[@bughunter7]

The glasses over the blindfold…perfect !

[@eleonor1986]

tunas are majestic, beautiful animals,..... and they're absolutely delicious hahaha :D

[@wiggles1982]

Would love to see a video where you take something out of a classic way of cooking and see if the normals can tell the difference eg remove celery from a soffritto, or remove a bay leaf from a sauce (and see if Ben can tell the difference...). Just thinking a theme around shelf shortages or the age old question: should anyone ever buy celery or bay leaves..

[@shorttimer874]

I've never been sensitive to nuances in anything, my taste buds have been burned out a couple of times by chemo, my family lives on a tight budget, and I've always thought no matter how much money you have you get used to the type of things you can afford and there'll always be something better. But for a special meal, well that kind of thing is what makes life worth living.

[@Mammutidae]

I hope you're doing well at the moment, though. :)

[@shorttimer874]

@@Mammutidae Thanks! It's been 3 years since the last time, and I'm pleasantly surprised to reach retirement at the end of this month! I'll have even more time now to watch these things...

[@fadedsmile1237]

is there an award for most consistent channel? because this should be in the running.

[@mackan072]

It would be interesting to see how they would deal with budget, mid tier and premium. Throwing in a third options ought to make things immensely harder.

[@Sb-er6bs]

Duh

[@ragigus9300]

I would love to have the recipe for the foodd you make in these tasting challenges, they look so great

[@nightshade7240]

Seconded, would love to know what that chickpea dish was.

[@ell5830]

I took my first ever trip into Fortnum and Mason yesterday during my trip to London and oh my life… I felt like I had an inner Barry Taylor of premium purchases 😂

[@SortedFood]

It’s an Aladdin’s cave of foodie treats right?

[@ell5830]

@@SortedFood I was so impressed! I took plenty of photos, thought I’d grab a couple of bits that I really want to try and now I’m trying to plan my next trip to go back!

[@TashaDuncanDrake]

Great vid, thanks. Always fun to see the cheap vs premium. We go for all natural peanut butter in our house - 100% peanuts, and buy it by the kg because it doesn't have all the crap in it. And from our experience the ones that use ho-oleic peanuts taste better. Never tried premium tuna since we usually just pop it on jacket spuds with plenty of mayo ;).

[@OMGitsaClaire]

I’ve found, at least here in the US where imported feta is hard to come by, is that how it’s stored makes a huge difference. I buy my feta packed in brine instead of vacuum packed or pre-crumbled and I find that it has a richer flavor and nicer texture that way. And I will never go back to pre-crumbled feta. That stuff is pretty flavorless and has a bizarre texture. Americans: if that’s the only feta you’ve ever eaten, I implore you to get the brine packed stuff. It’s almost a completely different cheese.

[@AM-kr4pv]

Woah, I don't even think we have pre crumbled feta here. Sounds dry. Also here (UK, but I assume also Europe-wide because its an EU thing) if it's not made the traditional way and also in Greece it can't even be called feta because it's a protected name. It gets called things like "Greek style salad cheese" in the supermarket, it's quite funny.

[@EAKugler]

@@AM-kr4pv I wish we could get decent labeling laws passed here in the states. You have no idea how lucky you are to have "Greek style salad cheese"

[@x9alex2x]

7:30 The prices are always surprising to me, food is way cheaper than were I live. I just looked for a random store brand feta, and the cheapest was about 16.9 pound/kg, while the premium are about 24 pound/kg. The minimum wage and average salary are slightly higher in the UK too.

[@franciscodetonne4797]

Badge Challenge idea: Efficiency Ben chooses a "recipe" in the 1914 Cookbook and asks the normals to make it. The normal who makes the dish fastest, uses the fewest equipments and adheres closest to the original recipe wins the badge.

[@alchemicreduction3819]

I gotta say I refresh sorted every once in a while to see if they posted new content :P Keep up the great work guys! Your content is getting extremely enjoyable!

[@janmay3901]

Refreshed quite a few times at 11 east coast time today until it popped up

[@alchemicreduction3819]

@@janmay3901 haha i was literally watching another one of theirs before this popped up 🙈

[@dykam]

The two types of peanut butters are considered different types here, in the Netherlands. You didn't just compare quality but also type of peanut butter. And at least here, price of 100% peanuts and classic peanut butter is comparable, when comparing the same brand.

[@Smallpotato1965]

Yeah, but that's because for the 100 percent peanutbutter, they chose to go with some pretentious 'biological' one, where here in the Netherlands, every self respecting peanut butter brand (from Calvé to G'woon supermarket brand) has both a 'normal', sugary peanutbutter and a 100 percent peanuts peanutbutter. I guess you could go to some delicatessen shop and find a biological, shat out by civet cats and delicately roasted by tropical virgins in grass skirts over solar panel powered peanut roasters and ground in windpowered peanut mills, but what would be the point of that comparison? Hmm? Ben?

[@Bearded-Rock]

I buy fix and fogg peanut butter. It’s locally made in nz using premium ingredients. It tastes great and comes in glass rather than plastic so I can reuse the jars for homemade jam and marmalade.

[@Mtagrad]

Living on a tight budget, I tend to buy the budget brands, except for feta cheese ;)

[@Mchem1st]

Some ideas for badges/videos! -a leftovers battle, where they have to use a leftover dish to make something new. How much of the leftover components as well as how few additional ingredients they use should be taken into considering along with taste. -a “rescue” battle where they are given a dish that has been over seasoned or over cooked in some way and have to rescue it either through knowledge of competing flavors or by turning it into a new dish. I.e saving an over salted stew with potatoes or saving a dish that’s too sour or spicy or burnt, or like has dry rough meat. -I’d also love a video that focuses on Ben’s allotment! I want to garden more and I’d love to see what he’s planting/harvesting and how he’s cooking with it

[@kylosalvesen]

Love these!

[@nicoep335]

You watched the video in half a minute?

[@kylosalvesen]

@@nicoep335 No, I love THESE videos, as in all of the previous videos in this series

[@owenleynes7086]

for the feta i believe you can tell to some degree based on how it crumbles, the premium one crumbled with lots of jagged edges while the lesser one had softer more rounded edges - feta isn't supposed to be soft exactly like when you heat it it doesn't really melt it softens a bit and can become spreadable but it doesn't melt like many cheeses do so it makes sense the premium would hold form better than the less expensive variation. I only know a lot about feta because i primarily cook Mediterranean and middle eastern cuisine at home and I've tried basically every brand available of feta at this point.

[@alexdavis5766]

Why did Barry look so worried when he was saying that he would buy the cheap one- like Ben was going to tell him off?!

[@janmay3901]

Worried that his Pretentious badge would be revoked

[@PoategProductions]

"Deploying Flashbang" 17:43

[@topsykrett1744]

Seems like the peanut butter one would be really difficult seeing how much you mixed in so many other fragrants and flavors.

[@SortedFood]

It wasn’t the easiest, but still interesting to taste test in a delicious dish.

[@stone5against1]

Would have been weird for the cook team to just make pb&j sandwiches for them to taste test though. Not that they haven't done super simple meal comparisons in the past

[@Nephilimfields]

I've been a bit of a peanut butter 'snob' for the last few years by simply making my own. Just peanuts (or whatever nuts... last night I made it with seasoned almonds and dry roasted peanuts) and a pinch of smoked sea salt (didn't add any salt as the almonds were already seasoned). No added oils

[@ZanguSwe]

"Is that lettuce?" Of course the meat man himself doesn't know what a salad is

[@johnmanfred8130]

this is my favorite episodes im so happy rn