Cooking from a 100+ YEAR OLD COOKBOOK | Ep2. Sorted Food

[@imagine_sofia]

8:37 Jamies "Read The Book!" has the same energy as James' "Where's The Dish?"😂

[@AKA-kp3gd]

Where's??.........THE DISH?!

[@patmccoy8758]

Or channeling Clara Peller....Where's the beef?!?

[@scatdawg1]

Hahahah!!!

[@inferno14142]

What video was that again?

[@SheepdogSmokey]

I'm still hoping there will be a Where's The Dish apron in this year's Christmas special package!

[@Navvye]

"You could pour that on a child and it would remain unscathed" Way to set the mood Huttlestone!

[@pigpie03]

he'd be such a great dad

[@janmay3901]

Classic line

[@Erdnussbuttertoast]

during another video (a PIO, maybe?), he said "that water is tepid. I could pour it in my eye and nothing would happen". he really has some very specific comparisons for room-temperature water 😂

[@janmay3901]

@Erdnussbuttertoast lolololol imagine having an argument with Mike and he says something like that? I would crack up laughing and lose the argument immediately

[@jesmiscellaneous8938]

Huttlestone truly putting in the sass

[@lazysamare]

Jaimie figuring out what egg and crumb means is an amazing moment. More of these videos please. Miss the sass on the sideline from Ebbers though. Maybe bring chefcam back?

[@freedfg6694]

I honestly was half expecting them to try to make some sort of egg crumble to put on top of a toasted chicken breast

[@laurenc.590]

Perhaps... EXCEPT that it left us all in the dark too, wondering what the HECK they'd gotten themselves up to and how Ben would react! So, IF chefcam, then how about a video of the boys REACTING to watching the chefcam for the first time themselves, after the carnage is already over? That would be hilarious. 😂😂

[@FeatherFall101]

The excitement of everyone when Jamie figured it out was so spectacular... And then Barry gets a chopping board to the foot straight after. Poor Barry, Hope his foot is doing ok!

[@naelissimmer4152]

Yes! Missed Ebbers, but other than that this was great!

[@morley364]

I also loved him bringing in Queer Eye knowledge for the roux!

[@segoi11]

Somehow, I think they earned a badge for this. They were able to interpret the recipe and pretty much make the dish. What badge? I don't know. They've cracked the code of the book.

[@MultiKarmacharger]

Intermediate teamwork, maybe?

[@ntlespino]

Ancient Recipes badge

[@lewismaddock1654]

I mean, Jamie should really get one for this maybe. He figured out it was a breading process, he knew what a consumè was right off the bat.. just th polenta that probably came out with the texture of wet sand fried in butter, I think. But he did know how to make it, sort of. Oh and dropping a heavy cutting board on a team member's foot. But that was Barry, so it doesn't count.

[@christopherbiomass7155]

The Le Repertoire De La Cuisine badge. Or, the 1914 badge, for short.

[@wood0366]

Reading Tea Leaves badge.

[@gavin0703]

Jamie really needs a hieroglyphics badge for being essential for decyphering the book... and also sticking to it.

[@lewismaddock1654]

Cryptology Badge.

[@taylorrose2045]

Mike, whatever you are doing to those innocent children, especially Tyrone, you need to stop and carry on making food instead.

[@d.apoorva9716]

Everyone's faces when Ben left the kitchen.... Priceless 🤣🤣🤣

[@SortedFood]

Haha, no asking the Chef for tips if he isn't there.

[@ofsoundmind2687]

Everyone's face when Ben said they did it right .... even more priceless. 🤣🤣

[@santiagoperez5431]

@@SortedFood I feel like this is the start of increasing the difficulty with the challenges since they are no longer standard normals

[@jbj7599]

@@santiagoperez5431 they really aren't normals anymore, us fans watching are the actual normals now

[@villelav1]

“Barry, I’ve never said this sentence to you before, but… I think you’re thinking too much.” 😂 thank you for the laugh Jamie!

[@13LavenderRose]

Their reactions to Ben leaving were good, but their reactions to Ben praising them for doing what he expected was golden 🤣🤣🤣 Well done, boys!

[@garvmon7754]

I died at Jamie's face tasting the banana with horseradish sauce.

[@Slaphappy1975]

What could possibly go wrong?

[@markmcguire2009]

It's easy to see Why Jamie has all those badges, he's realy improved.

[@lewismaddock1654]

I mean, they'd probably be a bit lost without him. Barry's overthinking and just eyeballing the sauce and research was great, as Mike's butchering was fantastic too. But what Jamie lacks in seeing colours he more than makes up for it in forward thinking, he's also quite a natural leader in my opinion.

[@redeye1016]

So has his arrogance

[@CrymsonNite]

@@lewismaddock1654 come a long way from bread burger buns

[@lydz7451]

I was just thinking how felt like too long since the boys had to cook from the delightfully ancient cookbook 🤣

[@SortedFood]

It's great when that happens!

[@DarkThunderism]

Jamie figuring out "Egg and Crumb" meant panéed singlehandedly saved this dish from being a disaster.

[@asiyah7714]

I agree

[@sarahs.6667]

Lol yeah it could've been "crumbled egg" instead

[@Timlagor]

Amazing that needed working out. Literally the only obvious part of the whole thing

[@frenchfriar]

Let's face it, today proved how far our "normals" have come. With very little instruction, just a book that hints at methods, sending you down reference rabbit holes, they each acted like they knew what they were doing, made the right decisions (mostly), and produced the dish Ben expected. The only thing they did wrong was the polenta, and I have my doubts that would have worked correctly if they had tried it the "right" way. I'm proud of you boys, you did an *amazing* job under the circumstances.

[@amaranth921]

Everyone looks so defeated whenever the book is revealed 😅 and then when Ben leaves, panic really sets in. They do so well though, especially Barry and the endless train of sauces! I'd be in the corner in tears lol

[@lewismaddock1654]

I thought in the end he would just give up and make a velouuuuuuuute.

[@dimiasparouhova9229]

I really thoroughly enjoyed this video. Something about the normals deciphering poorly translated French from a hundred year-old REFERENCE book and trying to avoid having a meltdown gives me incredible joy.

[@auntnicole1168]

This would make the perfect collab with Max Miller from Tasting History 😍

[@SortedFood]

Definitely!

[@pangurbanthecat4043]

That is such a great idea!

[@MarcJaxon]

Glad someone said it, cuz I was gonna.

[@aymiewalshe982]

If content were ever produced featuring all the Sorted gang, Max Miller, Mrs. Crocombe, and Jon Townsend in one video I might have a minor heart attack but could die happy.

[@stephenpalmer9375]

@@aymiewalshe982 they deffo need to go and visit Townsends!

[@eyeonsquatch]

In a world of step-by-step instructions, having the knowledge and ability to follow a guide like that is mad impressive.

[@kerunia]

Reminds me of my Grandmother's recipies..... super hard to do if you never seen it before, or didn't grow up making the foods.

[@katherinechu4581]

Yeah… and none of that table spoon of oil quarter tea spoon of salt bs

[@rebel4466]

And they probably sucked at it. Not saying they did a bad job, but it probably was intended a lot differently. Cuisine changed unbelievably in those 100 years. Still an awesome effort!

[@eminasaur4272]

@@katherinechu4581 if i do not have everything detailed to the gram i am doomed to fail that recipe. I am the only one in my family who has that issue

[@katherinechu4581]

@@eminasaur4272 yeah fair enough, didn’t mean to be rude. But also, once you get more practice and get used to the feel I am sure it’ll be much easier for you to just eye-ball things. Apart from you know 1 part something 2 parts water - that needs measuring :) believe in yourself - cooking is art. Not enough of something - add a bit more, not cooked yet - cook a bit longer etc. just listen to your gut and taste and you’ll be fine. Best of luck!

[@PokhrajRoy.]

Mike: “Well, he’s done bread crumbs. I’ve done chicken.” Barry: “I’ve had a breakdown.” Meanwhile Me: (eats metaphorical popcorn)

[@adamdubin1276]

I personally think they could make a boot camp series where the only thing they do is teach Barry proper kitchen safety and how to use and care for his tools. It would probably be hilarious too.

[@gnarface3831]

Metaphorical is the best flavor

[@PokhrajRoy.]

@@gnarface3831 It’s up there with Buttered Popcorn.

[@teddymartinii1979]

When the dish was done and plated, my first thought was, "That can't possibly taste good." What a surprise, Ebbers and the boys liked it. Good job, boys.

[@jeo1812]

I was chuckling, and saying, "No way that's actually a thing". Honestly surprised that everything worked out

[@MaZEEZaM]

Well, I know crispy bacon fried bananas would definitely works as you have the combination of sweet fried bananas and salty bacon. Its a strange pairing for chicken schnitzels.

[@JustGingerJenny]

Would love to see some more historical recipes / recipe book challenges. Maybe even a historical food battle?

[@jonirnmomba4130]

Bring in Mrs Crocombe and the occasionally daft MaryAnne.

[@JustGingerJenny]

@@jonirnmomba4130 Watching them tackle a recipe from Mrs Crocombe would be incredible haha

[@sirBrouwer]

they have done so before. Then it where Ben and James tackling a old French cook book.

[@erinhowett3630]

I want to see the Food Team do a recipe from this book. For comparison.

[@ChillyDippers]

Unfortunately James the face of the team went and got another job.

[@SKK329]

@@ChillyDippers Nooo Really?! I was wondering where he has been. No offence to Ben but he was my favorite Chef :(

[@farris842]

Barry`s face the whole time during the tasting of the dish is prizelss, I couldnt stop laughing!

[@georgedersley3869]

Badges all round if you ask me! The fact they pulled this off is incredible!!!

[@MrMarcelong]

When Jamie says: 'we love that book'. Barry's face says it all

[@JGregory32]

What's interesting is that the recipe calls for a banana type that is now extinct. At the time of writing it would have used the Gros Michel banana, but it was wiped out by fungus in the 1950's and replaced with the Cavendish. I'm given to understand that a Plantain is the closest modern equivalent, might be interesting to see this done again but with a different banana type.

[@marenb186]

Or see if they could source a Gros Michel! They're still grown in small areas not affected by the fungal disease, but you're right that the Cavendish took over in terms of #1 cultivar as it's (currently) not affected by the Panama disease or other blights, but in 20 years time it's possible we'll have to switch to a new cultivar!

[@zoe9190]

I would love to be able to try the gros michel

[@kerfirou9840]

Gros Michele only became extremely rare in western world, not extinct. Here in Asia, especialy SEA, banana origin, we can buy and eat Gros Michele just fine.

[@KumoriRyuX]

thats what i thought too, and it would taste completly different from what they experienced

[@RedPaladin42]

I don’t think Gros Michel would’ve made a difference in the dish. If anything, it’s even sweeter than Cavendish

[@rahnie8548]

barry just being super confused that that's actually dish and they were successful all throughout the ending esp. 11:39 🤣

[@kahlanwilliams267]

Just an idea: Secret badge task. Set the normals a task, with a secret box of everyday ingredients. Without warning, and they have to make 2 courses. But don't tell them its for a badge. An improvisation badge or something like that. Then only let them know once they've finished and grade them based on their performance award badges as appropriate.

[@Getpojke]

Being a slightly older Sorted viewer I knew what it was as soon as Ben gave the name. It was a bit of a thing in the 70's. But its also still on the menu at many Chinese restaurants in the "European" section; especially here in Scotland. [The bacon is usually wrapped around the bananas]. Though its usually a cream based gravy rather than horseradish sauce, that's a new one on me. Thought they did very well getting it on the plate as well as they did.

[@AM-kr4pv]

Woah I've never noticed it on the menu before but then I don't really look at the "European" section of Chinese restaurants because usually when I'm looking at a Chinese restaurant menu I want Chinese food. I've always found it a bit odd they have them in the first place. I'm guessing for when you're in a group and everyone is up for Chinese food apart from one bastard who can't get with the program.

[@kevinpaterson3716]

As a kid growing up in Kilmarnock in the 80s this is what my brother and I would share from the Chinese (ka poo) when my mum and dad went to the Chinese. The banana was deep fried in batter though.

[@Getpojke]

@@AM-kr4pv I tend to read a whole menu just for the sake of it, you can find some odd things rather than just ordering your usual. The "European" section usually has some pretty bland stuff or things that are quick & easy to make with ingredients they have around anyway. But yeah its there for the unadventurous & suspicious of "foreign"foods.

[@Getpojke]

@@kevinpaterson3716 Not heard of folk deep-frying the banana before. They maybe got the idea from the banana fritters? [Plus we are in Scotland...we'll fry anything.😁]

[@shelleyphilcox4743]

@Goat Boy My mum used to make a version of this...I knew it was breaded chicken and banana...horseradish element was definitely a quirk I've not come across either!

[@captainpanda5533]

The moment of realization that it was a panè process was brilliant, I loved watching the light dawn on the boys.

[@PyroDaveProductions]

I LOVE THIS Not having Ebbers there giving hints makes it amazing.

[@Anna_TravelsByRail]

“I’m making a pane station, it’s like a train station but with less trains.” As a former rail road employee, I laughed way to loudly after this… 😂

[@officialhusk1019]

As a former pane employee, I laughed way to loudly after this... 😂

[@heyhorinshi]

Less trains? That’s still at least one train, where is it?

[@erinhowett3630]

"I was watching Queer Eye and they were talking about gumbo." I'm dead.

[@meghanprimosch718]

I love these episodes because the guys work together and the genuine friendship comes through

[@PokhrajRoy.]

Of course we want to see more of the 1914 Recipe Book videos 👏🏽

[@laartje24]

My favourite moment in these challenges is always the moments when Jamie gently reminds them to check the book.

[@hannahk1306]

I'm really impressed with the succession of sauces! By the way farine is french for flour, so I think farinised sauce (or whatever it was) just means a sauce thickened with flour.

[@swatiwhati]

I love having a job where I can bask in Sorted content without being bothered. What a great way to start the day!

[@Wannabe_Baby]

YES! The 1914 cookbook episodes are always my favourites. They're the ones I've rewatched the most. :)

[@nopandakit8051]

They each deserve a teamwork badge and a detective badge for figuring that out and getting it done!

[@MikeTotem]

The guys should get an Auguste Escoffier-badge for that performance!! That was amazing adaptation and quality.....

[@MsSazzer]

I love the historical recipes! Any chance of seeing something from The Forme of Cury? Doesn't get more historical than that and I'd love to see how the lads tackle it!

[@gozerthegozarian9500]

Sorted/Max Miller crossover when?

[@kerrywilhite7846]

I am so lucky. Sorted videos are on at 9:00 AM where I live.What a great way to start a day.

[@jambalie]

I'm genuinely impressed by how well they did

[@Friend2FriendnMA]

I truly must remember to take my pain meds when I watch these videos. Mike darn near killed me AGAIN with his "demoralizing" comment. I thought Barry was going to pass out from laughing. 😂😂😂😂😂😂😂

[@heatherholzhaus7013]

Oh, boys. Spaff definitely figured out more of the book than I ever expected. You have evolved SO MUCH, SPAFF. Mike, you are a gem. Well rounded cook. Just a machine. Barry. Stop flapping. You can do this. You are good at stuff. Stop flapping.

[@alt5494]

There is a simple method to quick bread crumbs. Take premium bread double toast in a toaster to dark but not burned. Then tear into pieces & toss into blender pulse on highest speed. More blender time smaller bread crumbs & dry herbs garlic or chilies make the crumb even better.

[@icechiang]

I love all the Repertoire de Cuisine episodes! I would love to see an episode where the normals and the chefs all cook the same entry separately and see what they come up with.

[@guardianlion8622]

Guys, this was brilliant. I LOVE these episodes where you figure out how to cook something from Le Répertoire de la Cuisine. They're always such a fun journey!

[@aaronroberts7253]

I can’t tell you how your videos make my day better and I really needed this today. Thank you guys!

[@SortedFood]

That's great to hear, thanks for watching Aaron :)

[@angelwisp8781]

Jamie telling Ebbers that they love that book, and the look on Barrys face is priceless.

[@Gilias]

I actually disagree with the food team's vision of what the dish should've looked like. Their image has the horseradish sauce drizzled over the dish when the book specifically says to serve it separately. Other than that, I thought the team did a terrific job puzzling out the path to the dish and it's fun to watch them solve the puzzle of HOW to cook it, as well as trying to actually cook it in so short a time!

[@huffleclaw9291]

I agree with you on that one, while it may have looked nicer it wasn’t what the book said

[@itseybitseyspider7645]

My favorite cookbook challenge to watch on Sorted Foods is that lovely 1918 cookbook. Keep it up! I learn something new every single time. Guaranteed!

[@milamm]

I love whenever the guys have to work together to recreate a recipe from a book. Have you thought about trying any recipes from Jack Monroe (cooking on a bootstrap)? I've seen many people mentioning enjoying cooking on a budget, and how to stretch money so this would fuse those two together.

[@moondragon4971]

That book would take years off my life. I think they all deserve a badge for being able to decipher it as well as they have.

[@Pschokid]

I'm currently rewatching old stuff and it's fun to see how much the "normals" have improved

[@RowanTreeArt]

this was excellent!! It was so satisfying watching Jamie figure it out, and then see them all work together to finish it off. mike's sass was also just perfect

[@asiyah7714]

So true!

[@MattKogel]

Something to consider here is that a banana from 100 years ago was a completely different ingredient from a modern banana. due to various crop diseases that have attacked banana crops over the years different species of banana have come and gone from our grocery stores. This is also why banana flavored candy doesn't really taste like banana, because those candies were originally formulated based on an older cultivar of banana that we don't really eat anymore. A banana from 100 years ago when this recipe book was written was most likely a more starchy less sweet product that probably would have had a very different taste when fried comparted to a modern Cavendish Banana.

[@AM-kr4pv]

Ah so kind of plantain-esque? I always hated the artificial banana flavour but would eat bananas themselves so when I found out that they were based on the gros Michel iirc I was like ohhhh so that's why.

[@Vyselink]

9:09 that is an image I didn't know I needed today lmao. Barry just absolutely losing his ever-loving mind just made me so happy!!!

[@b_uppy]

Barry got through the hot mess sauce instructions very well. Those instructions were crazy!

[@kristymunro9032]

Excellent job, Normals. Excellent. You guys have come a very long way. BRAVO!

[@BoredSoprano]

Surprisingly impressed with how well they did at working out the logic of the book

[@MaZEEZaM]

They mastered thinking logically illogical 🤔

[@BoredSoprano]

@@MaZEEZaM yes!

[@lillyess385]

Barry looked bewildered the whole video. The guys did great.

[@amcconnell6730]

In Australia "Maryland" refers to the chicken leg and thigh cooked and served as one piece - so as soon as I saw this recipe I was saying "It's a chicken recipe, guys, come on!"

[@taliesinllanfair4338]

I laughed when they chose to use the breast instead of the leg. Then was surprised when Ben said that breast was correct. I'm also Australian so maybe it's a cultural thing.

[@IceCreamRats]

That is so weird. I'm from Maryland, and we're generally known for crab, not chicken.

[@tigrezangel]

I enjoy this type of video. Every time they have cooked with this book it has been so much fun to watch. And all in all, Barry had the hardest part and nailed it. The only thing is that if they had searched and read every part of the "recipe" they would have known about the polenta earlier, but they still pulled it off.

[@maryamhanif1137]

LOVING THE VIDEO SO FAR!! 👍👍 Request: Kindly try famous dishes from Pakistan too. You'll love them a lot and won't regret a bit.

[@mishekahn1525]

Yes!

[@laartje24]

I'm always in for trying new dishes from around the world. Never eaten Pakistanish I think though. Any recommendations/must try dishes?

[@maryamhanif1137]

@@laartje24 I'll highly recommend chapli kabab, seekh kabab, haleem, biryani (pakistani style), chicken karahi, beef pulao and mutton karahi. For something sweet, you can try kheer (which is kind of rice pudding), carrot halwa, jalebi, ras malai, shahi tukre and gulab jaman. I know I went overboard with the recommendations, but these are all amazing. They're sooo easy to make too. You can easily make all these dishes in your home. I'll be looking forward to your feedback😊😊

[@laartje24]

@@maryamhanif1137 Thank you for the recommendations and no worries. I am certainly gonna try and make/eat some. I love rice puddings so looking forward to that one.

[@maryamhanif1137]

@@laartje24 You're welcome and great to know😊 By the way which country are you from?

[@chriszagurski2270]

Chef's skills challenge idea: Theme-palate 1-blind tasting ingredients trying to guess them. 2. Blind guessing liquids (sauces or drinks) 3. Make a dish that pairs the ingredients to a sauce or drink. To make it extra hard, they only get to use the ones they guess right. Figure this could be repeated to intermediate and advanced levels.

[@margowsky]

More! All the videos that have centered around this book are brilliant. Now off to see if anyone else on youtube has ever tried to make this bizarre combo.

[@MaZEEZaM]

I would expect you to have trouble finding such a recipe? From what I know as chicken Maryland is a casserole using the Maryland cut of chicken. Quite a nice recipe, probably french in origin though my parents are English migrants to Australia. I've not had it since I was a kid. Mum would make it for us, served with mashed potatoes and the stewed carrots and onions from the casserole, its a nice meal.

[@margowsky]

@@MaZEEZaM search it on youtube. Pretty easy to find others that have made it.

[@dougiedoug1663]

MORE!!! I love the chaos of these videos with this cookbook. Its so funny

[@sean437]

I want a Pass It On with a recipe from this book. Twould be a catastrophe.

[@Claudia-pm7wg]

Ah, but an entertaining one~

[@kyletomlin9112]

YES! This is an amazing idea😂

[@AhsimNreiziev]

Please no. I don't need to see that.

[@karu6111]

That would be impossible lol

[@Em_Sparkles]

Yelling at the screen 7:01 "THERE'S A KETTLE BEHIND YOU" Observation Badge Denied! - Awesome Job ❤️

[@samlymanable]

So fun thought is the banana they used was probably a very different flavor profile because of the banana fungus extension

[@SortedFood]

Good point... probably slightly different. And also a factor of using ingredients in surplus. Maryland (the likes of Baltimore) were a big shipping port and A LOT of bananas passed through it.

[@IceCreamRats]

@@SortedFood Is that why it's called "Maryland"? Because people in Europe associated bananas with Maryland because they passed through Baltimore?

[@kbg6070]

I think they did brilliantly! Really unusual recipe and not really much time to do it and they did so well! Would love to see more of these! Particularly impressed by Jamie figuring out what “egg and crumb” meant.

[@PabloEdvardo]

This was amazing. Brought me back to cooking school when reading those old recipes.

[@TheDarksaphira]

This book is just a fountain of entertainment.... as long as I never need to go near it. Honestly I loved the pure chaos and desperation unfolding as the boys tried to understand what that book even wanted them to do. And look at the result!

[@marynguyen8146]

I love this, it's like an escape room but cooking.

[@SortedFood]

Good way to describe it 😂

[@TheTaiylorWallace]

I LOVE this concept so much, I hope to see it again. Watching the guys panic but draw on their knowledge from years of this show is so interesting, and it's really cool when Ben comes in surprised at how close they got to what he was expecting.

[@erinhowett3630]

"The combination of banana and bacon, a little odd." Elvis would like to have a word with you.

[@jmt7823]

did you also suddenly have tom scott in mind?

[@erinhowett3630]

@@jmt7823 Tom Scott I'd a treasure. Didn't know he liked that combo too though!

[@SortedFood]

Does the peanut butter soften the combo?

[@erinhowett3630]

@@SortedFood Absolutely! It's sweet and salty and creamy and crunchy!

[@jmt7823]

@@erinhowett3630 he did a Citation Needed video on the one hundred dollar hamburger, and the Elvis sandwich was mentioned several times

[@rjjm88]

I love this series. It's really awesome to see their thought processes and team work.

[@PlumberryPuppet]

No badges were up for this video, but I'm so impressed with the normals ability to decode the book, that I feel like they all, or at least Barry and Jamie, deserve some kind of badge.

[@Makron5]

to be honest it feels like they should get a badge becauser that was difficult.

[@legendarygary2744]

Phenomenal job, guys! You really pulled through on this one. I’d love to see more of the challenges, as it’s been really cool seeing the three of you learn to navigate these oddly formatted cookbooks (by today’s standards).

[@michaelcraig666]

I lived in Maryland for nearly 30 years, so this is so funny to me. They do have excellent chickens, but bananas, polenta, and horseradish sauce...not so much.

[@IceCreamRats]

Yeah, this would make more sense to me if it was called "Louisiana" or something

[@sianturner93]

I am loving the ben leaving and allowing the carnage to unfold ... I would also like to see a chef version somehow!

[@darkkrenify]

"OW THATS A CHOPPING BOARD ON MY FOOT" no thats not a chopping board on your foot is a bloody good reminder why chefs use steel toed shoes

[@AM-kr4pv]

I'm traumatised by my ex who did theatre tech who told me some steel toed boots are designed to just chop your toes off because it better than having them mangled by heavy gear.

[@laartje24]

That was not the profession I expected re-enforced boots to be in, but that actually makes sense.

[@laartje24]

@@AM-kr4pv I can give you some rest back. That is no longer the case and those boots who chop your toes off are now outlawed. We got better ways of re-enforcing boots now, and better ways of saving toes.

[@AM-kr4pv]

@@laartje24 oh thank fuck

[@juneflwrs]

yes more of this please!!! it's always so interesting seeing the normals piece together what they know along with the cookbook to make these old recipes.

[@chrisworthman3191]

Who else was waiting for Jamie to eat that slice of bacon that was left over?

[@davidmatchett2947]

In Australia a Chicken Maryland is the Thigh and Leg of a chicken kept together. Loved the video . The look of abject horror when Ben left was priceless

[@jigglesox320]

I loved this! I’ve also loved the guests that you’ve had! SO! I suggest that you bring Max Miller from “Tasting History” to the studio as a guest judge! Give the Normals an old recipe and have them compete for the “Ye Olde Intuition Badge”

[@hanneolsen1000]

Loved it - so entertaining and a very good riddle solver session - I am amazed and impressed and still laughing

[@piggledinosaur]

I’m surprised the boys didn’t know this dish! It still features on the occasional Irish menu, although usually with pineapple instead of banana. Apparently it was a big thing here in the 80s!

[@jdonehew]

That was quite an accomplishment. I am VERY impressed!! Way to go!

[@phillipho814]

Can we have an episode in which they find a way to create a dish where the main ingredient is what they dont like. In which then they actually enjoy it

[@SortedFood]

This is a great idea. What ingredient would yours be?

[@joshp8535]

@@SortedFood mine would be olives. But I'm not convinced anyone could make something with then that didn't disgust me.

[@phillipho814]

@@joshp8535 not even Barry's Olive Ice cream Sundae? XD

[@toffifaycrochet]

I love this book! Your first time using it made me pick up an old cookbook at an antique shop. My daughter and I have so much fun just letting it fall open and cooking whatever is on the page.

[@jonirnmomba4130]

“Cooking from a 100 yr old cookbook”. Translation: watch three grown men have a breakdown in 3…2…..1…….

[@SortedFood]

100%

[@Finwolven]

A strong showing for the normals team here, I absolutely love these challenges (perhaps as an inverse of my dislike of the 'pass it on' format), more of them please! Also, as an added challenge idea: The Normals Bistro where the Normals team up to serve a meal to an (actual or simulated) serving of customers.

[@simplysang5580]

Is it me or Jamie really shine in this episode

[@laartje24]

He has really stepped up his game this last year

[@DizzyBusy]

I think he's been the best cook among the "normals" for a while now. He won so many of the head to head to head battles

[@Blaze241259]

Absolutely again. Every time you guys cook from that book its great content.

[@lizr.5977]

not a chef but as soon as mike read "egg and crumb" i was like, oh we are going to be paneing some kind of meat! Jamie out here with the singular braincell

[@peonies-]

One of my favourite series! Love seeing them figure out this book

[@sg1danny11]

Please do more!!! Also Barry descending into giggles, an absolute highlight !! :D :D

[@Fire.catcher]

More of these please. Whole family enjoys these :)