Chef attempts 100 year old recipe with most complex method ever!! | Sorted Food

[@wedgeler8013]

I honestly don't think these videos need a time limit, in my humble opinion the pressure of the puzzle that is the cook book is more than enough and for me the interesting bit is seeing Ben's thought process and bank of knowledge to fill in the gaps and create the dish the time limit feels like overkill especially since it's not a battle

[@captainace1277]

The time limit was definitely a joke cause they mentioned that they've been cooking for 6 hours or something

[@wedgeler8013]

@@captainace1277 I must've missed that, I tend to watch these whilst doing other things, but that would explain the post video clip about the editing, and it defo seemed like a long old shoot haha

[@chermp6787]

I think without the time limit, there would be A TON of film time used up and even harder for editing (not to mention the $$ of the full behind-the-scenes crew, set-up and breakdown/clean up etc)

[@quack437]

@@captainace1277 i dont think they literally meant 6 hours

[@JuryDutySummons]

@@captainace1277 It was just an hour according to one of their replies here in the comments.

[@BalsamicPork]

It was interesting to hear Ben talk about his take on what he would do differently. I would love to see him take iconic dishes from the 1900s and modernize them to today's standards/palate.

[@sarahwatts7152]

You could have a lot of fun modernizing aspics :P

[@Isador911]

I agree but I would go for the 1700 or 1800 just to make it that little more of a stretch for him.

[@Yaoijoy21]

That would be great fun

[@oliviaculbertson8238]

it think it would be cool to see a direct comparison of what he would do and what the book says ^^

[@bestnarryever]

I was gonna say the same thing! It’d be great to have a series on dish “rewrites”

[@DakovaL]

I can see why a French kitchen has someone who exclusively does sauces now

[@SortedFood]

Definitely.

[@MegaFortinbras]

I used to have a cookbook titled The Saucier's Apprentice. It's very good on the various variants of the classic mother sauces. Unfortunately, he likes to prepare these sauces in quantity -- I have never found a need for a liter of Bearnaise at any one time, and it doesn't freeze well.

[@THCLK]

@@MegaFortinbras thats what math is for^^ for 200ml of a 1liter recipe: divide everything by 5^^

[@lancelindlelee7256]

@@MegaFortinbras well, in fairness, that book is meant for a restaurant chef. As opposed to a home cook who cooks for 6 people at most.

[@WesDuplantier203]

And I can see why French people are sometimes grumpy, if that's what they have to go through for a sauce

[@bbmarrero]

It felt like Ben just ran a marathon, while reading a cook book, and then magically coming up with a splendid dish moments before the finish line! Well done!!! Exhausted 😩 but 👍🏻! You guys were trying to throw him a curveball, but you forget he is a magician! 😆

[@SortedFood]

Very well put, it did feel like a marathon!

[@Spleeenie]

Did Ben write this comment? :p

[@SortedFood]

@@Spleeenie no 😂. It’s Hayley @ Team Sorted

[@barbarasmith2693]

@@SortedFood Thanks for all you do, Hayley. 💗

[@muffinmarie01]

Great job Ben. Only you could pull this off

[@Iseeblueskies]

I had a hearty laugh at Ben's rambling motivated by julienned eggs, and the fact he did a single daisy and that was enough. Totally worth it, for the viewers, of course.

[@BONNIEGRESHAM]

The entire way through, I was expecting daisies punched out with a tiny cookie cutter

[@ChocolatTherapy]

i love the normals struggling with this book, but i have to be honest: ben going on a ranting of egg white julienne is making my day lmao. i love how he gets into it and at the same time absolutely despises all the fussy- and cockiness of it all.

[@tibbus]

@throwaway Which begs the question: who the hell decided 'you know, this needs julienned egg whites!'

[@tylisirn]

@@tibbus It needs egg yolk for the flower(s), so you have leftover white, so I guess that's the best they could come up with to use it for something in the dish.

[@ShadowsDragoon]

Considering we have no recent pictures of what the dish is supposed to look like, I would have to say that Ben done what I would consider an amazing job.

[@SortedFood]

100%.... all in an hour too!

[@rolfs2165]

@@SortedFood I hope you guys took pictures of it before eating, so at least now there's a few rather than none?

[@sirBrouwer]

@@rolfs2165 they have filmed it. so they could use a still on the camera as a picture.

[@Darkcyric]

@@SortedFood Was it really though? I could swear I saw Jamie and Baz age at least a year over the course of this video. ;)

[@prinithdealwisjayasinghe2455]

@@SortedFood literally came to check he did actually do all that in an hour. Not much done in first half hour. Couldn't see how he could get everything done in the second half hour

[@lulubelle65]

Always a pleasure to watch Ben’s brain at work. I’d love to see them use the book in a Pass It On. Janice leaves the book on the counter with the recipe marked and the boys have to make it through one of the recipes in an hour without consulting each other.

[@kaldogorath]

They can barely do it when they're all working together, you want them to do it when they aren't?

[@jakeoshay]

I can't imagine them succeeding no offense to the boys but you know they can hardly work with it when in a team

[@kaylawheezy]

Yesssssss!!!!!!!

[@erinstratton8354]

Utter. Carnage. 😆

[@alexandermoorehead3200]

Perhaps a longer time would be needed for the Pass It On format, but yes!

[@danjenkinsdesign]

"Don't look at that plate because it doesn't look like it's been worth it." That is some fun banter right there! This was a fantastic episode. Ben shows mad skills being able to talk through the processes he's doing while having no idea what dish he's making. Bravo.

[@Anna_TravelsByRail]

Wait! Did I see this right?!? James Currie will join Pass It On Live? How on earth did you guys get him to agree on that?!? And also: yay!

[@SortedFood]

👀👀👀

[@steveaustin2686]

I know, right!

[@ericaschner3283]

In the Marvel style after after credits. 🤣

[@stvbuys]

Many, many pounds.

[@zeea6561]

I audibly gasped when that came up

[@shobhamaharaj4503]

You know you are a solid part of the SortedFood family when Velouuuuuuteeeee is part of your lexicon

[@rulitossimplyrulitos1088]

If memory serves, this is the first time I hear Ben saying that. I am very happy.

[@absolutelyjessa]

Came here looking for this comment, because honestly same.

[@OkamiSykan]

The velouuuuuuuteeeee gag lives in my mind rent free but for the past while I cannot for the life of me remember the video where it started can you PLEASE remind me lol

[@l.n.4929]

Oh, I love when Ben gets his geek on. The faces of the normals when he gets into it is just cinema gold.

[@plebiansociety]

The modern name of the dish is "Filet de sole Marguery", and it's prepared in a shallow bowl or small casserole dish with the shrimp sauce (which is actually made by adding the base to sautéed shrimp and not straining) on the bottom (one half) with and the white wine sauce on top of the sole (the other half) which is poached in a roll. The garnish is placed on top of the wine sauce on top of the sole so it looks like white Marguerites on a pink background, but I usually skip it when I make it (I do the same dish with flounder or speckled trout since sole isn't available locally).

[@rosehill9537]

Thank you for sharing this with us.

[@pointlessthing5787]

Thank you so much!!! I really needed to know what dish this really was

[@erzsebetkovacs2527]

Marguery sounds as a person's or place's name, while the existence of this old recipe with "marguerites" in the title and an actual marigold (made with veg and egg yolk) on the plate makes me think that the dish was named after the flower. Interesting how this recipe seems to have evolved, or rather, how its name has evolved.

[@plebiansociety]

@@erzsebetkovacs2527 Marguery is a French surname, so I think it may have been done as a play on words since in French Marguery and marguerites have almost identical pronunciation.

[@Ein0r10]

That'll at least award him an advanced sauce badge, advanced multitasking badge, advanced fish badge, french badge and a simple plating badge. Not sure about the time managment badge though. Really well done!. I'm curious how a more modern and streamlined version of this dish would look like now.

[@altrix251]

They should really hand out badges in this fashion. You use a lot of skills at once in the kitchen!

[@darkregin2]

After what Mike got in the fish and chips battle, advanced might be a bit generous!

[@AyySorento]

It's episodes like these that remind us that Ben is much, much smarter than we think he is lol. We all know he's a chef, but he really is a chef. If that makes sense...

[@strumcrystrum]

It's always great when he breaks out the French and the guys look at each other like, "He made that one up."

[@OutsideGalaxy]

Honestly I love watching Ben do stuff like this, there's just something about watching somebody who really knows what they're doing work. I would love to see more of him doing stuff from the book and then maybe presenting an updated version of the dish that's a lot simpler

[@noangelthis]

Loved the episode and absolutely loved the little teaser “James Currie joined the conversation” You guys know your audience so well! And we the audience love you for it!

[@AsheramK]

And the tragedy is that this is likely something that would be served as part of a 5 or 7-course meal due to there not being a single carbohydrate on that plate aside from the turnip daisy, which makes it even more overlooked.

[@JuryDutySummons]

I think it's also likely in a restaurant setting there would be multiple chefs working on this dish and some of the components would be made in bulk the previous day, etc. This strikes me as a dish that is difficult on an individual basis, but would scale up well.

[@CreatrixTiara]

@@JuryDutySummons yeah and you could make enough of the sauce or even the daisies to reuse for other dishes

[@bryarwoods9087]

I love watching Ben get the chance to geek out during these challenges! He has so much knowledge and it's always a pleasure to see him calculating all the bits and pieces to make something astonishing at the end

[@delacreaux]

Props to Izzy (edit: and Ed) for editing this down, working with that much footage must have been an endeavor.

[@SortedFood]

Ed is also our camera op/editor too. Both of them absolute diamonds!

[@eastieoaks]

@@SortedFood Can we get a longer/uncut version of this episode?

[@delacreaux]

@@SortedFood Thanks for the info! Certainly want to give credit to all involved, I wasn't even aware of how much work it must've been until Barry's reaction in the outro

[@stone5against1]

@@eastieoaks The Director's Cut? Or the Ebber's Uncut? :p

[@eastieoaks]

@@stone5against1 directors cut.

[@twinkle7389]

Shoutout to Izzy (and whoever else helped) for editing and putting together this chaotic marathon of a recipe video. Every bit of effort you guys put into your videos is much appreciated!

[@VamLoveAndKisses]

I used to work on a supermarket meat and fish counter years ago and watching Ben skin & fillet that sole is giving me flashbacks to busy Friday mornings with a queue of customers and inevitably being asked to fillet several sole or plaice. I must say I got rather good at it after a few years!

[@aarond9563]

I really do love Ben! His attitude is always so great all things considered. It's very easy, with this difficult of a challenge especially, to just cook and try to meet your deadline. But Ben is always very mindful he is making a video and budget time to engage the home cooks and us. I seldom don't appreciate this, although at times I kinda want Ben to just focus up and treat it like an Iron Chef challenge 😅.

[@zapheil]

Ben really is the MVP of this channel. The others rag on him all the time for being “not fun,” but honestly I think he’s the best of them at being entertaining - while also getting the cooking done!

[@aarond9563]

@@zapheil Yeah, but it's in good fun and bants. They all hold each other dear and in high esteem.

[@madst7521]

@@zapheil Indeed. Cooking instead of playing adolescent boys doing silly stunts.

[@thomasjunker5415]

I think this might just be my favorite episode of “La Repertoire de la Cuisine” yet! Though after this… I can’t help but think that the Normals need a challenge in a similar vein…

[@pathofthedragon]

I fully agree with this.

[@laneofmagic]

Ben after the challenge: Disappointed and frustrated at how pointless some of the elements of this dish was. Normals after the challenge: Rolling around, retching, throwing up, dying.

[@steveaustin2686]

Nah, they have done this multiple times already. Chef Kush had to pick something difficult and obscure, since Ben is a Chef and not a normal. So now Ben knows what he has put the normals through.

[@thomasjunker5415]

@@steveaustin2686 Plot twist. Ben now gets to select one for Chef Kush that he has to do

[@steveaustin2686]

@@thomasjunker5415 I don't think we have seen Chef Kush in front of the camera. If he doesn't want to do cooking on stage as it were, I don't think it would be fair to push him. Now cooking for everyone off screen, sure.

[@ervintester1168]

Ben is the greatest..hes like helpful..he teaches as he goes and i love that

[@Wannabe_Baby]

My two favourite things: the 1914 cookbook and seeing Ben struggle!

[@SortedFood]

Ours too 😂

[@Ksintai1]

I'd like to see a series where Ben tells us about old dishes like this that have basically disappeared, why they aren't made anymore, and then try to update them for a modern audience.

[@Chelsjefiederelsje]

Finally some redemption for the boys! I'm still super impressed by how well Ebbers has made due! Also, JAMES CURRIE HAS ENTERED THE CONVERSATION LET'S GOOOOO!!! I'm so happy he is still coming onto the show every now and then!!!

[@polyphonicgherkins]

16:44 JAMES!

[@piranajoe2]

I feel like I love watching them cook from the book as much as they dread actually cooking from it

[@rosebomb]

3:51 If anyone ever asks you why Saucier was the third-highest position in a classic French kitchen (just below Sous-chef), show them this

[@VaveeDances]

Ben’s extraordinary efforts clearly demonstrate the vital job of the Saucier in a classic kitchen!

[@nayakal9362]

What an episode!What an amazing job Ben did! .. and then the last second of the video 🙀- oh dear oh dear!

[@janmay3901]

Gave me chills

[@74bish]

I actually gasped and skipped to make sure that I didn’t just imagine that!

[@ImperfectlyLaura]

I had to replay that a few times to make sure it wasn't my eyes deceiving me!

[@festussmom6364]

Ben, you nailed it! I was so overwhelmed watching your brain trying to figure out what the actual picture of the dish looked like in your head..💋🧚🏻‍♀️❤️🇺🇸

[@ionacmitchell]

This might be my favourite sorted video ever! Watching Ben puzzle through the recipe with his expertise is just a delight ☺️

[@Geoff_W]

You know, I think I like Ben cooking from this a LOT better then when the normals do it 🤣👍. More of these please 😁

[@michelemasterson7994]

Ben naturally did a fantastic job! However, let's not forget it was Mike who figured out how to read the recipes and taught Ben...Mike deserves a badge for that!! Awesome show as usual, but the carnage and flap is always the best fun for us 'normals'. We feel at home watching the inadequacy 🥴🤕🔥

[@benjin3993]

For the turnip daiseys I'd have taken the slices and oiled them with salt and pepper, layered them like a daiseys and cooked in the oven for a crisp texture to add to the dish

[@RumoSenpai]

This book never disappoints! I bet there are thousands more videos in it, and i'm gonna watch them all. Even if you don't go quite THIS hard on it. Another great one, guys!

[@PokhrajRoy.]

0:46 Not even one minute in and I died at “Oh, how the turns have been tabled.” 😂

[@mawortz]

Ben did excellent , he should be proud of making a dish there's no photo in the internet about

[@Circely]

I was so surprised that he cut flower petals! It looked good, but my mind went to a piped mash in the shape of a daisy. Incredible job, Ben! That looked exhausting, but you powered through it like a pro!

[@allisonp7041]

Great job! Old cookbooks were written for people who already knew how to cook. So they were just "guides". In America it was Fanny Farmer of The Boston Cooking School that developed what modern recipes look like with ingredient lists, instructions, cooking temperatures and times. That was in the early 1900's.

[@Anna_TravelsByRail]

I love it when you guys are cooking from this cookbook. Can’t wait to find out how Ben gets on (although I’m expecting him to nail it).

[@connorhayes8411]

For How long I have watched sorted I don’t think I have ever seen a video more worthy than a like ever. Ben did so well it’s unbelievable

[@markmcguire2009]

Now this book needs to be in a PASS-IT-ON

[@krise99391]

oh no...

[@markmcguire2009]

@@krise99391 yep we pick page and line, but before they can look in the book they get to pick their order

[@bestnarryever]

YES PLEASE

[@krise99391]

@@markmcguire2009 it does honestly sound amazing, but they'd need about double the time. Even in this one it sounded like they threw away the one hour time limit, and that was with just Ben.

[@markmcguire2009]

@@krise99391 no arguement here

[@panic_thunder]

I was already excited to watch Ben struggle in this vid, but that ending commercial gave me legit chills a la when they paged Captain Marvel at the end of Infinity War 😱 Can’t wait for Pass It On live!!!

[@Lawni]

Ben's talking about how he would modernize the dish got me thinking, that it would make an excellent chef vs chef battle. Have each chef pick a recipe from the book, and cook a modernized version of it. It would be really interesting to watch them walk the line between bringing it into the 21st century, vs keeping the feel and intent of the original.

[@bethanyh5853]

Well done! Ben you never cease to amaze me. Your breadth of knowledge is astounding, and the fact that you didn't falter despite the ridiculously fastidious preparation just shows how good you are.

[@kevin4005able]

Videos are awesome! Thank you for my bi-weekly morning entertainment. I also thought of an interesting challenge idea but I don't how good the idea is in video format but you guys could do a challenge where you take a recipe and run it through google translate a few times through different languages and then finally send it back to English. Provide all the ingredients and the heavily translated recipe and let whoever is doing the challenge blindly fumble their way to a end product.

[@SortedFood]

Wow, what a challenge!

[@charamia9402]

That would be incredible to watch!

[@thomasjunker5415]

That would be amazing! Or even better… do that a couple of times, then translate it into FRENCH at the end, and then have Ben try to translate it back into English for the normals

[@JustAnAverageGirlShreya]

@@SortedFood if you do try this out, be sure to credit Tasty! They have a whole series on this :)

[@kevin4005able]

@@JustAnAverageGirlShreya ooh didnt know that Tasty did this before! I thought of this from a weird challenge I saw for movie scripts and game scripts being translated multiple times over then redubbed. Might have to go find those videos now to watch

[@TheDaisytails]

When I was a kid we owned and used several cook books that had a list of ingredients with no process or amounts of ingredients. We did use the books. We lived in midwest USA and the books were all written for traditional local foods and used familiar standard methods of prepping and combining ingredients. At the time a lot of cooking was done at home so people were familiar with cooking and so just a few words were enough to describe a whole dish.

[@vexinglex4996]

This is proof that skill, knowledge, and experience can still get quite flustered and exhausted when dealing with pretentious recipes of the past. Well done, Ebbers!

[@austenhead5303]

Ben is a bloody genius. Working from THAT recipe, I would have thrown some fish fingers into the toaster and spent half an hour carving a turnip.

[@rainydays9967]

That ending had me squealing! I’m even more excited for this Pass It On Live

[@lepusmalignis1628]

That entire recipe was an exercise in "make the proles work harder" and I immediately thought of the anecdotal "Roman buffet with peacock tongues/". Kudos to Ben for nailing down the meal, but you realize that he is eventually going to feed you something lethal one day that is too beautiful to resist, cackling the whole while.

[@MikeTotem]

Ben is an amazing chef, all the well deserved jokes aside, and to see him having to struggle in both knowledge and technique is really amazing. It's both entertaining and amazing to see a world class chef analyzing and adapting... Also, again, all of Izzy's comments are amazing and fun. They don't come often, but when they do they are well placed and loads of fun 🙂 Well done team, great video...

[@SortedFood]

Ben did do a fantastic job, in an hour and under loads of pressure too! Izzy is just brilliant to have on set too..... perfect timing 😂

[@Roanoak]

The fact that he was able to make it and explain everything he was doing while simultaneously trying to decipher this vague cookbook was very impressive

[@Snowghhsu]

I love this cookbook so much, please do make this into a series for Normal vs Chefs on this one!!!!!!

[@thomasjunker5415]

Oh that would be awesome! With the normal getting to view the recipe ahead of time and understanding the steps that go into making the sauce, for instance, with the chef needing to do all the reading on the fly

[@Snowghhsu]

@@thomasjunker5415 omg that is amazing!!!! I love that idea or 2 normals vs 1 chef doing the same dish!

[@ladycrayon608]

Seeing Jamie and Mike flustered as they try to even understand the words in the cookbook while Ben takes his time explaining why the recipe makes no sense at his usual calm pace... Sounds like a hoot! :D

[@nroman1977]

I'm from the USA and love you channel. I would call myself an advanced home cook and have been binging your channel since my kitchen is mid remodel. I can't wait to have a working kitchen again.

[@Timalay]

I was expecting James Currie's name to turn up at the end. You didn't disappoint me.

[@PettyCrustacean]

Yoke of egg, not to be confused with yoke of comedian. One cracks you up and the other one cracks if you throw it down. Eggcellent either way!

[@NikEdw70]

You guys are amazing. I really love this episode where Ben show that he knows food!

[@FabulousKilljoy917]

I freaking LOVE seeing professionals in a field really flex their brain muscles in their beloved profession, and I’m being genuine it’s just always fun to see experts always learning😊

[@karmehed]

I would love an episode or an extra where we get ro meet some of the ppl behind the camera and your food team. This Kush(?) person has been mentioned many times but I have never really seen him.

[@SortedFood]

He's popped up in videos now and again. He's also on our @SORTEDbites channel.

[@chumcam1]

IDEA!!!! Hey I’m a owner of a food trailer that specializes in gluten free options. But being from Ontario Canada in the Ottawa valley the big sellers are fries and poutine. My idea for you all is to showcase different varieties of potatoes and making them into fries. So I blanch the fries in 300f until it wrinkles in the canola oil. Then let cool naturally. Not in a fridge or freezer. Then finish in 360f until they are crisp. I would argue that potatoes offer a massive challenge to cook properly with so many different varieties, time sent to warm up and change starch into sugar, and to make a fry that stays crispy without coating them. Thanks and keep up the good work on the videos.

[@WordsofaReader]

Love when this cookbook gets pulled out! Also, what are the chances of us getting a Sorted and Off Menu collab? Honestly think it would be iconic.

[@sandy1653]

I don't blame Ebbers for chucking a bit of a wobbly at the end there. That was hell.

[@PokhrajRoy.]

I feel like it’s the Comedy Roast of Ben with Barry, Izzy, Jamie, Chef Kush and Mike 😂

[@sweetdeily]

10 points to Kush for challenging Ben! I heartily approve. I love how willing Ben is to accept a challenge and step up to try things or experiment with stuff. The boys all have such a good go attitude that is so enjoyable. I want to see they tackle some old-old recipes from other countries, maybe a Japanese 100 year old translated cookbook??

[@Timmycoo]

I'm always reminded of the videos by "Tasting History with Max Miller" whenever you do one of these eps and read out the exact recipe lol. I wonder if 100 years from now, what they will think of our recipes from this day and age.

[@kscott2655]

I love Tasting History. My favorite was from the pumpion pie episode where it says "fry it 'til it be enough". Very helpful.

[@Timmycoo]

@@kscott2655 Mine was the "Cockentrice" because the history was so ridiculous lmao.

[@gruntalltimes]

All of you are amazing! Thank you for your content and showing us that you are still human too. Each and every one of you are amazing and I look forward to each new episode!

[@chucknight]

Big credit to your editors (Izzy?) for that James Currie add in at the very end!!! Better than anything's Marvel's done ;-) Legit though, really well done!!

[@anotherfreakingaccount]

13:12 I have a better solution. Grab a few bottles of wine and start drinking until you see double, repeat as many times as you need for the required number of daisies

[@huggledemon32]

And here was me thinking “shrimp butter” was the stuff found in the prawn head!?- which probably would have made the sauce more pink as Ben wanted!?🤷‍♀️👍🏻

[@themissnanette]

"JAMES CURRIE JOINED THE CONVERSATION" I'M SO TUNING IN FOR THE LIVE

[@sabrinawilhelm7964]

Izzy deserves a raise for editing!

[@nopandakit8051]

Whoever set the one hour time limit forgot that the people who wrote this cookbook used to spend all day cooking! Crazy amount of detail. Well done.

[@Major_cath]

now we just need to see if poppy can accept the challenge of that 100 year old book

[@lellyt2372]

This is one of the many reasons I don't cook French cuisine; "Even the anchovy butter is not just anchovies and butter, that's a recipe in itself as well ?" "Yeah" "Oh god" 😂 😂 😂 Seriously though, this showcases just how fantastic a chef Ebbers is, to do all this, AND explain what he is doing and why and give alternative options of you wanted to do something similar at home ! What a great chef and humble too 👌 👏 🙌

[@igarner6615]

Well done trimming the fish Ben. Excellent job!!

[@hanschristiantankred4927]

I've said it before, and I'll say it again. I love the videos from this book. It is challenging everyone, and leaves everything up to the interpretation of whoever is in the kitchen. Always a good watch. :)

[@erinhowett3630]

JAMES CURRIE JOINED THE CONVERSATION?? JAMES IS DOING PASS IT ON LIVE???

[@metube5691]

Really great video! Loved it. Good to see some actual technique explanation - feel like we've had lots and lots of "reaction" videos but not much on actual cooking recently.

[@pyrotfd]

I know, this sounds ridiculous, but I would really like to see Bens version to make the same recipe fast and good without the whole troubles in between :) ...because it looks really nice!

[@stapuft]

i SERIOUSLY love this, it reminds me of uni, and all the crazy things we had to research and figure out how to cook on our own.....the more i think about it, the only thing going to culinary school did was instill a work ethic in me and tech me how to do my own research, and then how to use the tools at my disposal to do what needs to be done........most of the actual cooking, i had to learn on my own....

[@pippaquinton6041]

ben seems more stressed in this than we've ever seen him in a pass it on! 😭

[@vintagelaidbackhippie465]

Nailed it. Ben is really a good fellow and sport all around. Bravo

[@alexdavis5766]

Every time I see the new opening credits I want to eat tomato flatbread like in the intro. Looks soooo good

[@jeffbrady7840]

Absolutely incredible. Impressive patience!! Thanks for sharing. I was just thinking I miss Fridge Cam and the dad jokes, then the text convo at the end made me happy anyways.

[@ReTranslated]

Finally! Ben's time has come with the book.

[@lookforward2life]

Well done! i enjoy the sort of mystery aspect of these challenges a lot. It also lets the knowledge the chef has shone through. A few words mean a whole lot to Ben.

[@nish1502]

Next pass it on theme idea: Indian food. Order: from highest spice tolerance to lowest!

[@nancydeis7121]

Jamie you are my Sorted crush. Your humor just kills me. This entire channel is a one of a kind hit. Thank you for you all being you.

[@erinhowett3630]

I hope he uses the antique fish poacher!

[@SortedFood]

Haha, now that would have been brilliant.

[@riverseverywhere]

As much as I love watching the normals flounder, there was something so satisfying about watching Ben get pushed and get salty about 19th century French bs...would love to watch more!!

[@jeremybiwer8756]

Can you have a guest Chef come in to do a recipe from the book?

[@SortedFood]

What a challenge 😅

[@HateTheEnding]

Someone other than Poppy, I hope

[@kaitlynrenaud5421]

Should get a classically trained french chef and see if they have issues with it! or have them as the helper in the kitchen

[@The1luckdragon]

The sorted team vs 100 year cook book. The normals and Ben all working at the same time. Bonding over how much they love that "recipe" book.

[@kateh7484]

Every time I hear veloute I hear Jamie over-pronouncing it in my head.

[@janmay3901]

Every time... even if it's on another cooking show like Sarah Carey or Ina Gartner

[@kateh7484]

@@janmay3901 yes

[@valliarlette6596]

I went to cooking school too. Love to watch Ben talking “chef”. Delighted I can understand him!

[@SortedFood]

Brilliant!

[@Souchirouu]

Is there a "smart" digital version of that cookbook? Because most of the issue with it is that stuff is all over the place. If you where to do the linking of recipes automatically it might actually be useful even for non-chefs.

[@SortedFood]

This is very true..... an absolute maze to originally figure this out though 😂

[@hannahdancy8529]

It's really interesting that Ben mentioned people don't really cook this much anymore. It makes me think about dishes that are still cooked to this day, that stand the test of time - and those that have faded over the years and aren't cooked anymore and for what reasons they aren't cooked anymore.