Blind Tasting BUDGET vs PREMIUM Ingredients

[@HuSoph]

I have a problem with comparing soy sauce and tamari as if they're the same thing. There are many different kinds of soy sauce that are intentionally brewed for different characteristics. It would be more appropriate to compare a supermarket brand of light soy sauce, like Lee Kum Kee, against a small batch or artisanal producer. Otherwise it'd be like comparing paprika with cayenne powder. Both are peppers but not the same at all.

[@Original_Tenshi_Chan]

Thank you! That's what I was thinking too. They aren't even made the same. IIRC, Tamari is the liquid byproduct of making miso, while soy sauce is an intentionally brewed product, that can take up to 2 years to ferment to a high quality. They seem to be conflating it as "just organic, gluten free soy sauce", which it isn't. It would also be equally misleading if they compared a light to a dark or special soy sauce. There are different ingredients used, processes, etc. (NHK's Japanology would be very disappointed in Sorted today, lol)

[@elizabethwilcox278]

Absolutely this! They should have compared cheap tamari vs premium tamari or cheap soy sauce vs premium soy sauce; seems very odd to compare two completely different products. They've been really slipping on the East Asian food front lately... The rice cooker situation & now this. Disappointing, honestly.

[@XcaptainXobliviousX]

glad im not the only one commenting on this. they are not comparable ingredients! you wouldnt compare cheap vs expensive worcestershire and tonkatsu sauce. you wouldnt compare hot chinese mustard vs a dijon.

[@BoxyBlue]

@@elizabethwilcox278 Agreed! If you're going to do it, just...do it right. It doesn't take much research to find two of the same type of soy sauce at different price points.

[@Kaletiel]

That's not the first time they did that particular cock-up. I complained about that years ago. It's actually the other way round as they put it - tamari can work as a soy sauce replacement in a pinch, but its flavour is too specific to suit every application. (Heck, the kanji are not even the same)

[@boldizsarfazekas7056]

It's a bit of a nitpick. but as a Hungarian I want to say that Goulash or Gulyás in Hungarian is a stew made out of beef, and potatoes and other vegetables also with paprika, what the boys were eaitng is called Pörkölt( I don't know if there is an English name for it) which is the thicker ragout, often served with sour cream like in the video. These two often get mixed up, and it's mostly just bad translation. Also I was very happy to see my country being mentioned in your video. Another thing thats just interesting to me, is the price difference, in Hungary even the more premium paprikas top out at 50 pounds per kilo, and the normal ones are even cheaper than your normal paprika.

[@BotloB]

That's how economy works. Also, in Hungary, paprika is a common thing, which in itself makes it cheaper. I cannot blame the guys for making goulash that way, most of the Hungarians doesn't even know the differences of the original goulash (guláys), stew (pörkölt) and paprikash. Foreigners not knowing it is simply a sign of bad "country marketing".

[@SeanStrife]

Huh... learn something new every day.

[@Original_Tenshi_Chan]

That is interesting, thank you! Would you happen to have any family recipes for both? I would love to try making them. My family has a screwed up version of something they call "goulash", but we're Mediterranean, so I have no clue how they came to call their monstrosity "Goulash". (It's essentially tagliatelle, crushed and stewed tomatoes, a ground meat, cured pork like guanciale or pancetta, and lots and lots of tomato-y water.) I have no clue what possessed them to make that, let alone why they thought "Yeah, that looks like Goulash", lol, but I've always wanted to try the real thing!

[@BotloB]

​@@Original_Tenshi_Chan The main difference is the method. The classic or traditional Hungarian stew is about cooking the meat with the minimum amount of other stuff. You basically sear the diced meat in a dry pan and let it release its own juices, then try to cook it with a minimum amount of added water. When the meat is almost done, you add the spices, usually paprika, salt, pepper is a must, then cumin seeds, marjoram and some other stuff is optional. No vegetables is a must, your goal is to celebrate the meat as purely as possible. However, basically no one makes it this way nowadays. The most common version is close to the traditional "paprikash". You start with some sort of fat, add the onions (most people agree that the more onions you add, the better the dish will be...garlic is optional), then the paprika (carefully, off the heat, not to burn it), and then the diced meat with some water, then the basic seasoning (salt, pepper, etc., but no more paprika is needed). Your goal is to get a rich, mildly thick stew. It is optional to add some fresh tomato and the flesh of Hungarian pepper (almost like bell pepper but slightly different) to the dish, also, which makes it even richer. In some families, it is also a tradition to replace some of the added water with red wine, but it is also optional. This is the one we usually consider as a stew nowadays. Now this is when things get a little tricky. There is a particular dish which is also called "paprikash". It is usually made specifically from chicken. The method is similar, but at the end of the process, you lighten the stew with some added "tejföl", which is a Hungarian type of sour cream. There is a trick, when you add the sour cream, first you should equalize the temperatures by mixing some of the stew with the cream in a separate bowl, otherwise the cream tends to form clumps in the dish. When you make goulash, you also start with onions and the meat, but you add the paprika at the end of the cooking, because you want to reach a deep red colour. Goulash typically contains some vegetable, usually some carrots and potato, and it is made with much more added water, you can basically make it to a thin but rich soup. The added spices do not differ significantly. Hope I was at least a bit helpful :)

[@dozzzor]

I don't would say that that is nitpicky from you. It's one of your national dishes, you have tell how it is. When i saw that, i also was surprised that they called it a "Hungarian Goulash". I thought it was Hungarian Pörkölt or a e.g. Viennese Goulash, but by far not a Hungarian Goulash.

[@exoticallyki]

One of my favorite things about these videos is how the food team does not care at all about presenting/serving the food in a way that's even remotely blindfolded-friendly 🤣

[@SortedFood]

100% 😂

[@pookhahare]

That is part of the fun of it. The hot dog was a work of art and you knew it would be a beast to eat blindfolded. Been nice keeping in the part where they had to "clean up" after. 😸

[@O_Rice_0]

As a Korean household, we use lots of soy sauce and kimchi. Typically, we get a middle of the range soy sauce since for how we use it and how much we go through the more expensive ones aren't quite worth it for us. Also, quick aside, while Ben is right that Tamari is supposed to be all soy and no gluten, some store products called Tamari can still sometimes have glutten-containing ingredients added anyways (looking at you Kikkoman Tamari) so be sure to double check. As for kimchi, we are lucky enough that a local Korean grocer makes and sells homemade varieties of kimchi. They cost more the the regular grocery store, but is by far worth the extra price to us.

[@robertcowley-yamamoto4880]

Kikkoman Tamari is GF, just checked. Which is good because that's what I use for my celiac partner lol

[@BoxyBlue]

Love your content, but I'm not quite sure the tamari vs soy sauce was quite the right approach. While similar, they are not the same ingredient and are used for slightly different purposes. Something like a family owned and/or traditional method soy sauce would have been better. Suggested premium brands: Takesan Kishibori or Yamaki Jozo. A direct comparison to kikkoman's soy sauce or a Chinese light soy sauce would be far more accurate of a budget vs premium.

[@BotloB]

In terms of food technology, tamari is a type of soy sauce, so the comparison is not so far fetched.

[@matthewshaw3747]

Tamari is a waste product from miso production and has a really different production process. It’s not a like for like comparison. Like comparing bourbon and scotch, both whiskeys but not the same thing.

[@BotloB]

@@matthewshaw3747 I think the theme of these episodes is a bit misleading. Most of the time, the "premium" version of the ingredients is not only representing "better quality" of the same thing, in some way, the production of the ingredient is also different. I still think they are technically right, tamari is categorized as a type of soy sauce in food industry.

[@matthewshaw3747]

@@BotloB yeah. I think my whiskey comment makes sense. They are both Shoyu but they aren’t both light soy so it’s a slightly odd comparison.

[@BotloB]

@@matthewshaw3747 true on that, it is a bit of a wide stretch, but I believe it is intentional, after all, the goal is to introduce the "extremities".

[@tylerkim68]

Me a Korean going I bet the premium kimchi is some non Korean brand because people wanna put all kinds of stuff in it. Personally I don’t think I’d ever use the premium kimchi because when I think of good kimchi I’m thinking of the vinegary sour taste that I grew up with granted if I really wanted like top notch kimchi I’d find an ajumma that makes kimchi from scratch

[@kiraandou6096]

The moment I saw they compare Kimchi I went and looked at the links and the premium Kimchi is from switzerland and tbh sounded pretty pretentious. Meanwhile the budget one is what I usually buy at my asian grocery and I love it. If I had more fridge space I would try my hand at making my own but sadly I only have a small Appartement fridge so no space for appropriate amounts of Kimchi

[@loftyradish6972]

I can only get the non-Korean brand where I live, I found one that is pretty close to what I had in Korea, I'm Buddhist and so don't eat kimchi with fish sauce or shrimp paste and we don't get traditional vegeterian kimchi here. I had some amazing ones when I was in Korea. I will never forget radish kimch. I think about it a lot. I have made my own before, but couldn't get it right so I'm going to try a different recipe next time.

[@hannahjennings1984]

I love this content. Could you possibly look a doing a pick the premium but with kitchen appliances, to learn whether it is worth spending out more on different appliances or not? Happy new year boys! Can't wait to watch for another year! 💕

[@pookhahare]

Love this idea. Are they worth it or are you paying premium for a name?

[@joelanderson9624]

Great idea

[@bcaye]

They did a couple.

[@daltonrittenhouse8217]

Ah yes, blindfolds and sharp things. I can't wait.

[@patmaurer8541]

Great idea! Because people's needs are different, show us how to figure out what we need to buy. As someone who cooks from scratch and entertains a lot, a chef told me not to bother with anything less than an 11 cup food processor bowl--and he was right! For smaller quantities, a knife is faster; for large quantities, I don't have to keep transferring to get what I need. Help us find our Goldilocks gadgets? 😉

[@PrincessSkullcrusher]

i'm glad that the kimchi was a bit contentious on which was "premium" because yeah in my experience price is not the final mark of quality for kimchi, especially in the uk. there are all sorts of european brands of "artisanal" kimchi that aren't made with experience and are essentially spiced sauerkraut. would like to see that again but maybe controlled better on origins.

[@stuart207]

Agreed 💯 do you have a good authentic brand you can recommend?

[@KariThomasMiller]

Its both here and there with Kimchi I find. I've had both the ones you describe, as well as plenty of 'authentic' Korean brands that simply arent all that great. Its one of those ingredients where price isnt a tell all, and you really gotta try a few brands, be it 'authentic' or not, to see which one ya like best. Also, Kimchi is fantastic fun to make at home, and really not all that challenging. A nice project, and it gives you the opportunity to spice it how you like!

[@GomushinGirl]

@@stuart207 Rather than a brand, look for Asian groceries that make their own.

[@panzerxiiiextra2770]

Jongga has always been my favorite brand of Kimchi growing up. I agree with Jamie, the Swiss one seems to be taking something that is a staple food and charging way more money to target non-Asians. Just get the OG, there's no need to fall for marketing!

[@louise102nd]

Felt really uncomfortable seeing them trying to argue against Jamie on it felt off putting them defending it so hard if they had been on a pretentious episode that jar would have been labelled pretentious

[@randomtology]

Very much agree, I think Jamie had it right on the money and it felt weird that the other two jumped so quickly to it's defense. Honestly recently this whole "pick the premium" series lately feels like they are defending these premium products a LOT as an okay buy -- when the whole concept of the series is helping people save money. This one just had an extra level of uncomfortable appropriation to it.

[@cricket9928]

Yeah I felt like defending it was weird, I don’t understand why they couldn’t both agree with what he had to say as well as like it better

[@el_equidistante]

lol, here we go, Anglos getting offended in the name of other people who most of the time don't even care

[@suphyori]

Especially since having just that little expensive jar is counterintuitive to how families actually consume kimchi!

[@maybevoldemort8995]

How to save money: When shopping, think “What would Barry do?”… and then do the opposite

[@SortedFood]

Pretty much 😂

[@sloht4061]

But I need my caviar,Spanish sausage and truffle oils though ?

[@lazysamare]

Yes. I buy paracetamol instead of Manuka honey. 🤣

[@pookhahare]

@@lazysamare well I did buy Manuka honey after reading about the health properties. As an experiment. Though my primary honey is local. That yes I pay little more for but it is worth it.

[@marthawilson444]

Lol

[@Tannhauser42]

Regarding the soy sauce comparison, I have problems with it. I don't know the Aldi product specifically, but from my experience a light soy sauce is generally from Chinese cooking (where light and dark soy sauces have specific uses), where tamari is from Japanese cooking. They should have just compared a basic Kikkoman soy sauce with the premium tamari. If they really wanted to go premium, they should have compared a basic Kikkoman with one of the handmade small batch aged Japanese soy sauces.

[@ADirtyEwok]

I'm pretty impressed by how confidently Jamie identified the goulash dishes and paprika as the difference between them!

[@Anna_TravelsByRail]

Food tasting like a colour seems silly, yet incredibly recognisable at the same time. 😂

[@thatchoirgirl94]

Seems even more silly when you remember that Jamie's colourblind.

[@ChilledRedPanda]

@@thatchoirgirl94 colourblind doesn’t mean you can’t see the colour 😂 there’s variants but it’s mostly just to do with difficulty differentiating colours, so green text on red backing.

[@HatelivesNextDoor]

Psychonaut identified.

[@TedBarton91]

Burgers taste grey if you ask me. Without cheese and sauce a beef patty tastes of grey, I can’t describe it any other way

[@gbode7762]

I can attest, baja blast tastes exactly like turquoise

[@wawrzys9824]

why does Barry make Tiramisu with Ricotta not with Mascarpone?

[@pookhahare]

I was wondering about that to. I use ricotta for lasagna and pasta dishes.

[@mignonhagemeijer3726]

This. It was driving me crazy nobody was correcting him. Tiramisu is definately made with mascapone and not ricotta.

[@jacksmith-vs4ct]

I have a feeling that was just him getting mixed up

[@kushbhasin3051]

@@mignonhagemeijer3726 we did ask and he said he said it's just lighter / less fat when they make a quick one at home.

[@danielahitstheroad]

THANK YOU!

[@joetilman7227]

Mostly good comparisons, but I do take issue with comparing proper tamari with *light* soy sauce. That was asking for a "no contest" comparison - although there are more differences than sodium content, even someone with COVID could sus out the difference on sodium flavor alone.

[@BotloB]

Technically - I mean literally "technically", in terms of food technology - tamari is a type of soy sauce, so the comparison is not so far fetched.

[@gateauxgato]

Big agree, light soy sauce tastes so different

[@Magpiebard]

It's becoming their go to, to me anyway, "cheat" for these. From deciding to use a premium butter puff pastry against a vegetable shortening cheap (even though they took the time to say 'yes, the cheaper brand also had a butter version) to using incredibly expensive ground beef against a far fattier cheap cut and calling them fair comparisons. Between things like this and the fact a cooking channel I've hung with from the beginning now only bothers putting out a recipe every few weeks (unless you buy their app) it's betting bit depressing. Sounds stupid, but it honestly makes me legitimately sad.

[@EdwardChen0]

Agreed, they should have stuck to one type of soy sauce, there's no shortage of premium light soy sauces to choose from.

[@mwilson5449]

In Eastern cooking, while there are reasons to use both dark and light soy sauce, soy sauce is basically a replacement for Western use of salt. I have no problems "cheaping" out on soy sauce. At the end of the day, you can always add a pinch of salt to make up for whatever you expected of your soy sauce that's lacking.

[@alexdavis5766]

Sorted, you’ve made me cry for the first time in 2023, tears of happiness though, for having human written subs! They make such a massive difference to my viewing pleasure, knowing what’s being said properly, describing the music, knowing what is whispered etc etc, thank you so so much! Happy new year! ❤ Also love how Barry and Jamie look at each other but are blind folded and still sort of nod to each other in confusion, the sign of close friends right there!

[@GirishManjunathMusic]

Didn't the subs break for you half way through?

[@alexdavis5766]

@@GirishManjunathMusic they sped up quickly, but I slowly down to 0.5 and then back to normal and it fixed it. That’s happened a lot in KZbin videos this week, both written and auto generated so guessing it’s a KZbin glitch?

[@GirishManjunathMusic]

@@alexdavis5766 maybe. For me the second half was entirely out of sync, and just barely missed out on syncing up by the end of the video. Thankfully I don't need subtitles, but I know it would be a horrible experience for anyone that did.

[@alexdavis5766]

@@GirishManjunathMusic if I hadn’t slowed it down and turned it back to normal it would been a pain but as I can’t hear what they’re saying for the most part (I have 10% hearing in one ear, nothing in the other) so could only tell it out of sync by lip reading. But if it was auto generated all the weird spellings etc I would have missed, so much prefer human written ones, even when out of sync; but as it’s happened in other videos this week on other channels, I’m guessing it’s an app issue. Still very grateful they’ve done human written ones

[@SortedFood]

Happy New Year Alex 😀

[@truckywuckyuwu]

I hope you guys read this. One of the things I really enjoy about this channel is that you guys do some pretty entertaining content even when you're not cooking. That, and when you are cooking, you're showing people it's okay to experiment in the kitchen. Sometimes you get a success and sometimes a fail, but you always learn something that improves your cooking after. Experimenting is how we get new dishes that people send down from person to person in a family. I would love to see some more relay challenges/pass it on w/e you call them. Might even be able to brainstorm some twists to them too. Like only being able to use two pans/pots for the dish, or a spin the wheel and you get a random new ingredient you have to incorporate into your dishes. Preferably stuff that can be cooked within the time left. It sounds like a fun challenge for your guys creativity. You do great at these relay challenges with all your different cooking backgrounds and personalities and demeanors. One of the more entertaining series of videos. Even has the music you guys pick makes it that much more enjoyable. Just food for thought, those examples might get you guys brainstorming a bit. But thank you in the meantime. The content you guys are putting out is very entertaining. I find myself coming back to this channel quite often and binge watching for a few days at a time. Even repeats. It's very unique, there's not many examples of this style of content.

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆

[@lolavela3467]

How much i love Jamie for bringing up the difficult conversation in regards to that premium kimchi. Love

[@pookhahare]

To me that wasn't a true premium challenge. By adding extra ingredients that changed the flavor profile..not same.

[@louise102nd]

And they so did not want to listen

[@ronmastrio2798]

Lol "appropriation" coming from the King of Spain? It's just complete nonsense.

[@rachelkelly4814]

HAPPY NEY YEAR BEN, JAMIE, BARRY, MIKE AND THE REST OF THE SORTED FOOD TEAM!🎉 Thank you for all the amazing videos this year!❤️

[@MushroomHag]

Happy New Year guys! But for the record, that's not goulash, that's called pörkölt, what's somewhat (made a little differently) the base for goulash, but it's a stew-ish dish what you eat with pasta/rice. Goulash is always a soup. Commonly ofc, foreign people could refer to it as goulash (stew), since easier to pronounce, but since this channel is about food ... :)

[@jacksmith-vs4ct]

Huh apparently looking it up there are a lot of different varieties of goulash in Hungary porkolt being one of them and they can actually be made as soups or stews just down to how the individual wants to make it but both are traditional as far as it goes. The actual very first goulash didn't even have paprika because of course it hadn't been brought from the New World yet. You don't wanna know what we call Goulash in america lol its more like a tomato soup with macaroni with a little paprika XD

[@dorakincses5676]

Traditionally it's a soup 😊 just trust it when a Hungarian claims it is. The flavour profile is quite similar though, because the base is mostly onions and hungarian paprika for every second Hungarian stew (or soup) - like dish 😂 we just love our paprika, both the sweet and spicy (best is the one from the city Kalocsa)

[@haenahkim]

Kimchi recipes vary so differently from region to region and even family to family in Korea, the collective recipe isn't necessarily "wrong," but it also isn't really comparing one to one. There are plenty of "traditional" kimchi (specifically the cabbage type) that has variation for different seasons/meals etc. Obviously London doesn't necessarily have the full variation many other places do, but the application of it really truly matters. Take the same cabbage kimchi for example and fry that at various ages and it tastes different, same with it being straight cold and in soups (the older they are, the better they handle being cooked, the younger the blander they are cooked). The swiss one added additions that I would say is very "traditional, authentic kimchi" for many variations. It is interesting seeing the variation between the two in an obviously non traditional aspect. I think many londoners looking to play around with kimchi are more doing it in that way over the traditional Korean eating habits, but a fairer comparison would be seeing what the "premium" at an English store is vs a Korean one. Just sometimes think about how you word things since the "soy sauce" comparison wasn't exactly true either.

[@AdamKiraly_3d]

By the looks of it that "goulash" was more of a pörkölt/stew than a goulash, which is meant to be more soupy, unless there's some odd local variant I've never seen. Great video by the way! Love pick the premium

[@ldn_rumrunner]

Yeah that’s definitely what I’m thinking. I can’t think of any regional variation of gulyás that looks like this. Pörkölt or paprikás, for sure

[@BotloB]

I cannot blame them for that. For most of the world, goulash means "Hungarian-stlye" stew, which is partly right as it was originally a thinner stew and not a soup. However, it is true that it was never that thick. We also know and eat a lot of stuff that has pretty few similarities with the original one. Most of the asian things we eat are specifically transformed - or even "reinvented" - for western taste.

[@BotloB]

Great video, I'm happy to see an ingredient that is closely associated with my country, Hungary. I grow, dry and ground my own paprika at home every year. Takes a lot of work, but totally worth it, it is a wonderful spice. Happy new year to you guys, keep up the amazing work you do with this channel.

[@SortedFood]

It really is a wonderful spice. Happy New Year too!

[@kristinedavid1747]

Yes you’re right, although would have been great to see the real Hungarian gulyas (which is a soup and not stew) for once, could have found out about it with a little research, that’s what I am expecting from the crew at Sorted at this level, sorry but this is disappointing- no matter how many people will not like my comment when I say this….

[@helenswan705]

I associate goulash with Paprika, not with smoked Paprika, either in its sweet or in its hot incarnations. What's your opinion about this?

[@kristinedavid1747]

@@helenswan705 you’re absolutely right, Hungarian cuisine does not use smoked paprika at all, as far as I’ve heard smoked is mostly used Spanish and other cuisines, the national ingredient for Hungarians is sweet paprika only, so that also misses the mark. To be honest I have no idea who started this “gulyas stew” thing, but in the UK that is sold only (apart from specialist Hungarian restaurants) and it’s a huge fraud and to me (and I’m not the only one) a big insult- can call it gulyas inspired or else but it’s not the real thing. What hurts me is I am a big fan of Sorted and it would have taken technically 5 seconds if they really cared to find out about gulyas, but noone did, smoked paprika and stew have nothing to do with gulyas…I am sad:(

[@BotloB]

@@kristinedavid1747 actually, gulyás originally is a stew and not a soup, however, it was always made a little thinner. The soup version is kinda new, the world already got to know it as a stew before we made it into the soup form (which is not so popular outside of Hungary), so technically they are not so wrong.

[@firstlast822]

I favorite way to eat kimchi is on steamed white rice. Even if the premium version tastes better I'd probably still get the cheaper one. Purely for the quantity of kimchi I can put on my rice. Because for me it's just not to flavor my rice it's also gotta fill my stomach. Since the only other thing I'm eating is literally just rice.

[@newgrl]

In addition, they described the Korean one as "more sour" and sour is part of the point with kimchi.

[@loftyradish6972]

I just eat kimchi straight, its one of my preferred snack foods 😆 I love it sour and spicy.

[@afib4968]

The lads are getting too good at this. Maybe 3 items per each category. That would make the choice so much harder.

[@PFMcCaffrey]

I'd love to see a comparison of store brand, premium, and home made. Like home made kimchi vs store bought. Can they tell the difference? Is it worth making it at home sometimes?

[@AffinityOfTime]

I buy my spices from a bulk shop, and I've found it only works out marginally more expensive than buying from the supermarket but the difference in quality is worlds apart. I buy a few in large jars to keep in my pantry (smoked paprika, cumin, coriander) because I use them constantly, but the rest of my spice rack I only buy a little bit at a time. It helps me keep them fresher, and they taste better and it's absolutely worth it.

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆.

[@ramonespinosa4243]

kimchi is so tricky because every single brand/every single family makes them differently. it also depends on how fermented or sour they are.

[@loftyradish6972]

Plus different regions have different kinds of kimchi using totally different ingredients. Some use fish sauce, others use shrimp paste, others use over-ripe persimmons or beans. The ones made with persimmons or beans are generally also made by Buddhists since they don't typically eat meat.

[@PokhrajRoy.]

Jamie’s Colourblind but he can taste red? (Jots down notes for Research)

[@GIBBO4182]

It might make perfect sense to him in that case!😂

[@kohlfrog]

I think this actually makes more sense. If we don't have a frame of reference for something we tend to create it. He can't see red, but he can associate tastes with thigs he's been told are red. He's just substituting his next sense. That said, I can see(more or less) and I also identify certain flavors as colors. Some sounds and textures as well. synesthesia). I have sensory processing disorder, so it kind of makes sense. At times this can be so strong that the only word I can come up with to describe something is a word from a different sense. Which can be incredibly frustrating with people who don't know me. Asking someone what is making a velvet noise(or things like this) usually just confuses everyone involved.

[@jacksmith-vs4ct]

@@kohlfrog colorblindness is also kinda a spectrum so some can see more or less of the color. I have the less common variety of red green colorblindness so I can see more of one color than the other but at the moment I can't think of which I think I see more shades of red than I do of green but I may have it backwards and its not that we can't see them at all they just look very similar to other colors where as they are more distinct for non colorblind people.

[@joepublic_wpi]

Wait, Tamari vs Light Soy? That is not a fair comparison - they're considered different sauces for a reason.

[@kittenamy1]

Recent videos start so abruptly I keep thinking I’ve missed the beginning 😂

[@Drnaynay]

Agreed

[@brandonarcari]

Is it just me or are they also doing a lot of jump cuts between cameras a little often, particularly in the Tamari section?

[@elwynbrooks]

I love it - get to the good stuff!

[@marshalm83]

Thank You! I was going to make a similar comment... Intros?!? They've gone from Fridge Cam, to just explaining the concept, to just jumping straight in. I miss the old format.

[@platothepug]

OMG, yes! Love this theme. Happy New Year Sorted Food Fam!

[@SortedFood]

Happy New Year!

[@100modik]

I've been waiting so long to see something Hungarian from you guys! That gulyás doesn't look like what I've eaten all my life, but still happy to see it, especially the spice! We love our paprika, haha. Would have loved to see some pogácsa go along with that gulyás though! (Pretty much cheesy scones, I believe) Love the content, banger start for the new year!

[@bettyfarkas9931]

I was looking for the hordes of angry (fellow) Hungarians because the guys called the "Western European" version of the gulash Hungarian. NGL I'm a bit dissapointed. :D For the people, who are not familiar with the difference: In Hungary the gulash/gulyás is a soup, not a stew and as Kizzy wrote, it is usually eaten with a scones-like thing or bread.

[@PokhrajRoy.]

In this video, it’s more like Jamie and Barry are the best of friends and they share a talent for guessing the premium ingredient.

[@lazysamare]

No no. Barry and Jamie might be great friends but Barry and Ben are the best of friends. They live together in a country cottage…

[@PokhrajRoy.]

@@lazysamare (Mike’s Guitar Riff Intensifies) “Thank You.”

[@pookhahare]

Though so funny when Jammie ate over Barry .

[@louiseb6111]

@@pookhahare "Jammie"! 😂👏👌 That's so cute. I want to call him that from now on!

[@xole9504]

Still the same lovable goofy guy we love to tease, but sometimes we still appreciate those lifts up instead of just us laughing at their 'silly' moments... so can you let Barry know he is looking FRESH! Love the content :)

[@pookhahare]

It helps to keep spices in a cool dark place. Some can be kept in freezer but check to see which ones. I keep mine in kitchen drawer on a thing looks like theater seating . And while I don't pay premium prices I try to get better quality than normal supermarket. In the states we have Penzey's and other similar brands. I also pick up certain spices from ordering from more local sources. Or by shopping international markets.

[@anumeon]

Sorted food:ism of the day... "Ohh no, you creamed on me" "I didn't mean to"

[@GIBBO4182]

4:40 close 2nd…”always tongue it first, just so you know”

[@joffff]

@@GIBBO4182 what, doesn't "don't tickle the tip like that" get an honourable mention?

[@GIBBO4182]

@@joffff 😂😂 I think we’ve found our top 3!

[@anumeon]

@@GIBBO4182 Yes,,, nothing beats collaboration. :)

[@Anna_TravelsByRail]

With spices, I’d always go premium. The extra depth in flavour makes such a big difference in the dishes you make. My stance is to go premium with what impacts the taste of a dish the most and then save on everything else that goes into it.

[@KariThomasMiller]

Though its important to watch out! A lot of spices are sold in premium containers, and have brand upcharges, while you get pretty much the same thing. I'm fortunate enough to live right next to a spice vendor, they have the best stuff I've found locally, and charge very reasonably.

[@BotloB]

Paprika is - I think - especially tricky. Ebbers mentions that this particular product - the one they are tested as premium - contains only the flesh of the "fruits", which is a HUGE difference from grounding the whole thing. With other spices, most of the time the spice itself is a specific part - usually the seed - of the plant, either in whole or grounded, and the difference is usually just that. The whole thing normally gives more of a "fresh" experience, because you can release more aromatic oils when you are the one who breaks the seed. With paprika, you either get a "pure" thing, or some kind of a "blend" with a lot of basically unwanted, useless stuff in it.

[@baldieman64]

Kim-chi is one of those foods (like Indian pickles) that I wish was available in little single serving plastic packets, like ketchup.

[@GeminiRan]

It is in Asia lol

[@TheNinnyfee]

Happy New Year! The intention makes all the difference, as you all said. If I have sashimi quality tuna to serve and spend that money I also want a premium soy sauce. For my daily stir-fry ALDI is totally fine. Same with the other products.

[@sarahmanalapan8443]

Might they have reworked the flavor profile for western pallets.

[@yasminrose6863]

Been binging videos from years ago because I love this channel, what s treat getting a new one

[@AerinKurosaka9]

What a video to start off the year well done boys here's to another year

[@karengieseking1437]

Thanks for starting off the new year with a new video! I've tried different types of soy sauce but haven't ventured into the premium yet. May give it a go in 2023!

[@Tele_gram_me_RellGames1]

DM YOU WON A PRIZE TO CLAIM TEXT 🆙👆.

[@fabe61]

With soy sauce I think it’s important to recognise that the really cheap stuff is soy sauce extract diluted with 80% water. You can really taste the difference between that supermarket extract-based soy sauce and then still cheaper, ‘proper’ soy sauce like kikkoman

[@KThyme]

Already digging the start to this episode. In Japan, soy sauce and smoked paprika are 2 ingredients I use all the time, so really interesting and useful for me! Happy New Years, guys! Hope you get back here someday! Akemashite omedetou!

[@Nabend1402]

Your Korean viewers will be thrilled to learn that for real good Kimchi, you have to go to Switzerland! This video might end up as the thing which re-unites North and South Korea as they plan their revenge against you.

[@Southpaw535]

Its kind of a weird thing in food where nationality must make a difference. Like you see it in cooking shows all the time where the Italian *must* be able to make fantastic italian food, or the British person British food etc etc. Even though we live in a time where you could very easily train as a chef in a country and not really ever cook your national food and specialise in something else. We know what kimchi is and how to make it, its not that wild to me that somewhere outside Korea could therefore make better kimchi given they can just as easily get the ingedients and know the method these days.

[@kaemincha]

​@Southpaw535 it seems like the method and ingredient list is actually different from most if not all kimchis tho.

[@lauren3173]

Lmaoooooo

[@PokhrajRoy.]

HAPPY NEW YEAR! I hope HQ has had a lovely break after all the fun content published last year. Here’s to a great year!

[@GIBBO4182]

The first dish looks like something I’ve dragged out of the canal…I can see why you put it in martini glasses to try and make it look more attractive! 😂😂

[@SortedFood]

😂 don't tell Kush!

[@tamsinhenderson3281]

I have an idea for a future Budget vs Premium! I work in a wine shop but I always buy cheap wine to cook with because I really don’t believe you can taste the difference.. would love to see this put to the test! Maybe a ragu or chilli with a £5 wine vs £15-£20 wine? Same grape, same country/style would be really cool 😊

[@markman278]

A new video of the boys: The perfect way to start off the new year.

[@chris_is_here_oh_no]

Excellent video, these comparison videos really are helpful.

[@manuelabusuttil4361]

Happy new year boys!! Love these episodes but the ricotta is a bit of a question for me ... Ricotta literally means re- cooked in Italian and since the premium was not cooked twice, does it really classify as ricotta? I'm from Malta and we have a different word for the premium. We call it Irkotta instead of ricotta. As Buz said, they are 2 very different things. Also, bloopers?

[@gabbysanders409]

I was also questioning barry saying he uses ricotta in a tiramisu - I've never heard of it in a tiramisu instead of mascarpone??

[@jacksmith-vs4ct]

@@gabbysanders409 I think that was just a mistake on his part lol

[@gabbysanders409]

@user-ot4zu2kl7r I really hope so I can't imagine it being overly pleasant, unfortunately there are recipes for it online 😭

[@ryanmanning8312]

In their defense the packaging and branding does call it ricotta.

[@gabbysanders409]

@Sletchman it sounds so strange, I'm from NZ and we get loads of Aussie publications over here and I've never seen it, I must be living in a ricotta-free bubble lol

[@heindepaauw4886]

Great start of the New Year! Happy 2023 for the Sorted Team, may it be more succesful and enjoyabe than the last one for you guys. As a side note, I miss the bloopers at end.

[@barbararajska3570]

Oh I would love to see you guys trying the old good Sauerkraut and try it in different settings ... pure one, then raw but as a salad dish, then in Bigos and as a kraut and beans - happy to send you samples :D Ps. Happy New Year!

[@MercenaryPen]

made in Switzerland- so much of the cost increase probably goes into the wages of the people making them (given the high cost of living in Switzerland)

[@jencb9565]

Kimchi is a hard one to compare. Kimchi gets more sour over time and the taste profile changes. It may be that one is actually older than the other and the taste differences are actually a factor of age.

[@EiP_]

Happy new year! Glad to start it off with the boys one more time ☺️

[@farfignewgenfrackenheimer8865]

the soy sauce was not quite a fair test as the premium brand was not a "light" version. even between regular and light versions in the same brand you can tell the difference so in this case it is even more noticeable.

[@CeraCullen]

I wasnt expecting a Sorted video today! What a new years treat! Happy New Year to the whole SortedFood Team🥳😇

[@ixta]

It seems silly to me that Jamie was worried about the appropriation of kimchi, but didn't have even a shred of that kind of thought with the paprika even though the appropriation of that goes so far that it completely lost its original name in English and everyone knows it by the Hungarian name. To be honest though, I just don't take appropriation seriously when it comes to food. Travel, trade, the internet, and immigration over centuries have increasingly globalized the culinary world, and good foods get introduced around the world with near-infinite variations. I've travelled in Asia and it's very common to find local brand versions of western foods too. Heck, Japan even advertises "The Art of Yoshoku" on tourism websites (Yoshoku is Western food reinvented in a Japanese style). Fusion foods are also fun, delicious, and popular world-wide. As long as no one is absolutely lying in their advertising and trying to sell something as 100% authentic when it's not, then there really shouldn't be any problems.

[@dowdayjing8442]

I agree with your sentiments about the appropriation of foods. The lower priced kimchi exported from Korea, with the caveat that I know nothing about the brand, might not even be considered “authentic” by the locals. Eat well and be happy in whatever form that means to you.

[@ChokyoDK]

Happy New Year!!!🎉🎉 Can't wait for the cooking A-Z Denmark episode

[@damarekonayaro5781]

Loving the Aldi rep, great products at rock bottom prices. *Also well done Barry for the haircut.

[@katecapek3116]

Speak for yourself. I miss the hair.

[@DizzyBusy]

He didn't get that haircut at Aldi, that's for sure

[@shllybkwrm]

Happy new year, thanks for the new video drop! I have to say, I feel like light vs regular soy sauce is not a very fair comparison - it should have been regular dark soy vs the premium.

[@Spyhermit]

Watching Jamie nail the recipe and the ingredient out of the gate, not sure if it's production or if he's just really coming into his own as a foodie. By the video, he certainly won.

[@phillipho814]

Hope yous had an amazing new year can't wait for what's to come this year

[@abeg1571]

Honestly, for the Kimchi I wouldn't trust the second. Kimchi is a food of the people, engrained into Korea itself. It's a food you want from someone's nan, not a Michelin star Chef b

[@Tele_gram_me_RellGames1]

DM YOU WON A PRIZE TO CLAIM TEXT 🆙👆.

[@automechs360]

Apparently, paprika changes big time if you put it in a dish on the stove vs. off the stove and stirred in before you put the pot back onto the stove. It changes the flavor profile completely, even smoked paprika. Kimchi is traditionally sour, and in fact, a native Korean looks for the sour taste. European and American audiences like the sweeter taste.

[@AnaatthiGozo]

I really liked the "twist" that the more expensive item wasn't traditionally made. It got everyone a bit flustered thinking about it.

[@themisguidedpoet1570]

Realised the same thing about halfway through. I’m confused now because I could have sworn the concert at the start of the series was “helping home cooks figure out if they need to spend a bit more money on the premium product when grocery shopping” (may be thinking of a different series or just misunderstood then) but these days, none of these premium items are realistically affordable anyway. Add in that it’s not even the same product anyway, then I’m wondering if we all haven’t lost the plot.

[@ellen_globetrotter3783]

From the different ingredient tested here, I only buy Paprika. My father in Hungarian so the paprika at the super market was never good enough. I always buy the "Pride of Szeged, hot/sweet paprika " but curious now to try the one you shown in this video. Good paprika make a world of difference for me. Really enjoyed this video. Have a Happy New Year guys!

[@BotloB]

Always try to look for the ones that use only the flesh of the fruit. The difference is unimaginable. Sadly, most of the Hungarian mass producers ground the whole thing, as it is hard to separate the flesh from the stem and the seeds under industrial conditions.

[@ellen_globetrotter3783]

@@BotloB , yes I never knew about this . Glad they explained it too in this video. I will do some research about it! thanks.

[@PokhrajRoy.]

I’m here for the difficulty level of the Blindfold Taste Testing. Also, all dishes are created equally but some dishes are more equal than others.

[@dodorichard]

the boys are back, been waiting all week for new content. 2023 is off to a great start!

[@kushbhasin3051]

I sometimes wonder what Jamie and Baz "aren't saying" when they are struggling to eat raw salmon spaghetti from a martini glass 😆. Love these days!

[@leloyoung1190]

Y'all really be hitting my sweet spot with this combo of ingredients!! Haven't even finished the video yet, and I'm already looking into more premium soy sauce, paprika, and ricotta! Great video as always, y'all keep up the amazing work!

[@wolfsokaya]

"Soy marinated salmon. Shaken,not stirred." :D Happy new year and may stomach ache never visit you guys and gals.

[@abdurahmanasiri]

Definitely a topic I enjoyed learning about here this year was spices. How you buy, what should you buy, how to build and integrate your own mixes, to even how to spice. Thank you, 2022 was full of fun and knowledge.

[@fekeshazizo]

You need to dedicate an episode to Hungarian dishes to redeem yourself after calling that - whatever it was - a Goulash

[@Theonevidz]

I love this but I always spend the extra on the smoked paprika. I find I use less for the same bang. It would be interesting to see the ratios to get the same flavour

[@Tampines_street_41]

I think you reviewed some before, but I think it would be cool to see you pit different frozen pizza doughs against each other!

[@marjoriejohnson6535]

Because there is no upscale grocery in my area ,I usually buy several brands of any new product..test them ,then continue to buy one I prefer. If there is something I have tried at another foodies home or restraunt I can usually get them mail order. Sometimes price = excellence...sometimes not. The best ricotta I ever had was one I made from goats milk.....

[@MinecraftMasterNo1]

I actually appreciate the premium kimchi. There's no way a company in London was going to deliver quality authentic kimchi. They chose to do their own thing and put their own spin on it. As long as they don't market it as authentic, it's perfectly fine and, imo, maybe even better.

[@bubmer]

14:41 the handless hug was wholesome.

[@ojrprints]

Glad Jamie brought up the appropriation aspect in the two kimchis. Happy to hear that conversation happening

[@NateyCat]

Great episode! As always. Of the 4 I more or less have both of 3/4 (US based). Where I’m from we have surprisingly amazing access to great fresh Kimchi for even less than your ‘cheap’ version; but I know not everyone has that luxury. It’s about 3 USD for just a tub of kimchi and it’s so dang good. Could I tell ya the brand? No, it’s in Korean. But it’s so good!

[@graysonshipley929]

9:22 “AWHH You creamed on me” stating the year strong with a Barrneuendo.. also that gullty Jamie look XD.

[@Tele_gram_me_RellGames1]

DM YOU WON A PRIZE TO CLAIM TEXT 🆙👆.

[@texasgal07]

Missed you boys!! Have a great 2023! Looking forward to it!

[@Therealmrmeow]

The Kimchi one is a hard one to judge as Kimchi changes over time. A package of kimchi will be wildly different through its "life". A fresh new made kimchi is a world apart from a mature kimchi. So that bag of kimchi from Korea will be a different experience depending on its age. It's like comparing grapes to wine.

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆

[@ladyjane570305]

I love using fresh ricotta in a number of ways - but particularly as an addition to a bechamel, along with sharp cheddar, parmesan and red Leicester. As well as in my tiramisu, and cheese scones - as a substitute for a liquid (milk/cream/lemonade) element. Such a wonderfully diverse ingredient depending on how you use it - sweet and savoury always tastes better with ricotta.

[@colsylvester639]

Homemade Kimchi - recipes by Maangchi, or shop bought Vadasz raw kimchi.

[@adamdubin1276]

Fun Fact: Tamari is a byproduct of miso production. As the Miso ferments and ages liquid starts to pool, that liquid when it has been skimmed off is the Tamari.

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆

[@PokhrajRoy.]

“Why am I eating coleslaw out of a Martini Glass?” - Things one says at a Fancy Chef’s Dinner Party.

[@samguilmard4825]

jamie was spot on when talking about kimchi!

[@Ladyofdeath777Weaversoftheweb]

They're (Berry, Jamie, and Mike) are getting so good at telling the quality of ingredients by taste!!!

[@alblin]

Geez, between this and them doing really well with guessing countries, Barry and Jamie are REALLY good at this.

[@Ray-pt5bi]

Lol swiss kimchi. Jay pointing it out, how unauthentic It Is 😄

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆

[@ronmastrio2798]

Nothing wrong with inauthentic especially coming from the King of Spain.

[@broshmosh]

Thanks for this, fun video :) Great way to welcome 2023. Unfortunately the subtitles are a bit out of sync. They start to slip around 7min mark, by 10min it's as if they're all on double-speed. Hope it's not too troublesome to fix.

[@MastersApprentices]

NOOOOOO Barry cut his majestic locks! Devastating!

[@Esther.Kormany]

As a Hungarian I love how you served goulash and featured a Hungarian paprika. I hope you get to visit the country one day for a culinary road-trip!

[@Tele_gram_me_RellGames1]

DM I have something for you🆙👆

[@ojtheviking]

God, it's about time, you haven't uploaded anything since last year! (obligatory comment)

[@handlemchandle]

I would love a version of this where it's not traditionally more expensive premium but stores communities use. E.g. soy sauce from Aldi vs china town, paprika from an eastern European grocery vs the Sainsburies stuff. Sweet paprika in my local shop is 35p and the best I've ever had

[@BotloB]

Sadly, in terms of paprika, most of the stuff in eastern European groceries couldn't be qualified as premium, as usually the mass producers ground the whole fruit. The true difference is using only the flesh of the fruit, which is a pretty complicated thing to industrialize, and also generates less product as you remove a big part of the fruit during the process. They were right to choose that particular product.