Pretentious Ingredients Marathon | Sorted Food

[@krablord]

As someone who leaves TV on quietly to fall asleep, I love having these marathons to put on. Familiar voices and music, with no worries of sudden loud explosion sounds- lovely vids to easily throw on

[@smay745]

I do the same thing! Their ollllld Eye Candy videos are great for this, too.

[@yourfriendbunbury]

100%😊

[@erinnyren5564]

Agreed! ❤

[@Panda-fg2ti]

I’m doing this right now!

[@ColdfFlare]

As long as it's not Jamie using a pressure cooker!

[@alexdavis5766]

I hope all the sorted crew are sat in their homes relaxing with their feet up (pretentious ingredients on hand for snacking) after working so hard this month. Happy new year sorted community!

[@SortedFood]

Thanks Alex! Happy New Year to you too 😁

[@b.r.v.8609]

@@SortedFoodall the cast and crew deserve a nice break, enjoy 🙂

[@wouterhoogers2615]

No, we demand new videos so they better be out there with some camera's, pretentious food and a good mood

[@petergerdes1094]

I'm with Jamie...I hope none of them are using a block of pink salt.

[@ebwyo]

🎉​@@b.r.v.8609😂😅😂😮😅😮🎉

[@danielsantiagourtado3430]

Yay! A marathon of all the ingredients of barry's cupboard! Hope all of you guys and the team are snacking on something pretenrious while you watch this! Happy new year to you all!😊😊😊😊🎉🎉🎉🎉❤❤❤❤❤

[@CyKsFuze]

Can't afford it, but I'm snacking on cup noodles and Red Hots.

[@thaisstone5192]

I don't get why you people get such a charge out of pissing on Barry's head all the time. No wonder the rest of the world thinks that British food is arse; you make fun of anybody who might be interested in having something in their kitchen other than snags, gravy mix, instant mash and frozen mixed vege.

[@missdire]

​@@CyKsFuze Hey... cup noodles and Red Hots are AMAZING!

[@CyKsFuze]

@@missdire not when you eat it almost every day

[@missdire]

@CyKsFuze Well, no. But anything gets gross if you eat it too often.

[@mary-ruthflores4107]

My first Christmas after I married, I cooked a lovely goose, I saved the fat to render for lotion I wanted to make. Walking in the kitchen I see my cat standing in the pot of fat, sucking it up, small cat, deep pot, she was covered in the fat. Took 6 bathes to get it off of her!!! And since she had visited the litter box before, I had to trash the sandy goose fat! Her fur was so soft and shiny!!

[@one-eyepadidally8449]

Poor goose. 😢

[@MazzyJC]

I was given a Himalayan salt cooking block for Christmas in about 2006. I use it on my gas stove. It's never cracked or broken. The meat and veg I've cooked on it always tastes really nice. Mines a little smaller than the one on here so it takes a while to cook on it. Thank you for all the videos in 2023. Happy New Year all. It's 4:25am 1st Jan in my part of Oz right now. It's a little weird weather wise. It's the middle of summer and I have the heater on it's 14C right now but usually 45+C this time of year.

[@littlelamb-]

Can I ask how or if you clean it? Would it just start to dissolve alway?

[@pavelmacek282]

@@littlelamb- I was about to ask the same as you surely don´t put it in dishwasher and once you had a fish on it, it is probably good to wipe it or something...

[@MazzyJC]

@littlelamb- because of the salt and heat you just give it a light scrape with a knife. It slowly dissolves. It will last a long time

[@MazzyJC]

@pavelmacek282 because of the salt and heat you just give it a light scrape with a knife. It slowly dissolves. You can't put it in a dishwasher or sink of water or it will dissolve quickly. I don't know what would happen with fish as I'm allergic to fish so it doesn't come into my house ever

[@shobhamaharaj4503]

Thank you to the SortedFood team for all of the hard work this year(especially the advent videos). Get some much deserved rest and Happy New Year! Bring on 2024 🎉🎊

[@SortedFood]

We're so glad you enjoyed the advent calendar videos, Happy New Year to you too :)

[@giraffesinc.2193]

@@SortedFood The Advent videos were spectacular, such a lovely gift and much appreciated!

[@karinemw]

Me When Other Channels Post Marathons: "I don't want your repost >:(" Me When Sorted Posts Marathons: "Yesss. Hours of content that I can watch again. :D" It just hits different.

[@celarts5752]

I continue to love how the spreadable beer on toast is effectively bread on bread

[@skylight6310]

@celarts5752 I continue to love how....essentially bread on bread Wow never thought of that way, but you're right!

[@TheDiplomancer]

I'm so glad you made a marathon of this! It's my favorite format! Happy New Year, boys!

[@SortedFood]

Enjoy! HNY to you too 🎉

[@christianstorms3950]

it's so interesting to see those old episodes and wondering about the faceless but highly praised "foodteam". That sentence "this is what you get when you ask a chef to make mashed potatoes" has a completely new oomph now that I know of Kush.😂 But of course the rest of the still mostly behind the scenes working foodteam has earned their share of praise countless times ❤

[@ninthusiva7546]

Preferred it when the only chefs were ben and james. And the boys actually were more unhinged

[@Chione900]

I'm in the process of moving house, and these videos could not have come out at a better time! These will be playing throughout my apartment to keep me company as I unpack everything I own.

[@erinhowett3630]

How’s unpacking going?

[@maximest-jean3890]

While I love the older sorted videos, it's so nice to see how much the production quality has improved, happy new years to all of you !

[@ladymindkey]

Watching this makes me miss the mini bloopers you guys used to have after almost every video you put out.

[@CHUPII_]

This was such a great month! I really appreciated a video every day although I’m sure it was exhausting. Definitely gave me something to look forward to. I hope everyone at sorted and in the comments has a great new year

[@tricia9559]

The advent videos were amazing thank you one and all. Best wishes for 2024

[@SquidandCatAdventures]

I love these so much. I think it's like going shopping at "Gourmet Warehouse" and buying everything you hate that you want (that you never let yourself buy) and feeling like you're trying it all out. So much fun.

[@whydoineedanameiwillneverp7790]

Happy 2024, Sorted crew! I look forward to watching your shenanigans in the new year. (Hopefully that will include a series with Kush as the main-character. Preferably with him wearing a chef's jacket/apron with a tiny violin on it 😅)

[@SortedFood]

A tiny Violin on it 🤣

[@Getpojke]

Thanks again to all the team at Sorted for the magical festive programming. You really pushed the boat out this year. Wishing you all the best in the coming New Year & hope you have a great Hogmanay with the ones you love & a wee bit of a rest. "Lang may yer lums reek". 🍸🍸

[@chrislazarou7491]

Thank you to all of the sorted crew, recently found this channel and it is amazing with such great people involved with it, heres to a great 2024, happy new year

[@vintagelaidbackhippie465]

The Christmas with you boys and your gift of a 24 advent video serieswas wonderful. Thank you so much and Happpy New Year!🤗✌️❤️🙏✝️

[@kyrastuart1920]

The whole Sorted Crew and lads have outdone yourselves this holiday season. Thank you for making December such a good month. Happy New Year to all.

[@gendoll5006]

I watched the kitchen gadgets one yesterday and though I rewatch videos all the time it was nice seeing some gadgets that I forgot about! I look forward to this one today! Granted… I watch Sorted at lunch and dinner and have made it my bedtime routine for months now. I fall asleep to either a poker face or chef skills video every night lol. How strange it would feel if someone fell asleep to my voice every night lol.

[@SortedFood]

Haha love this. Happy New Year! 🎉

[@nightankh219]

Love these extended videos, 1+ hours is great! I've learned so much about ingredients I've never heard of, which I love. Thank you Sorted Team for expanding my possible ingredients list . Happy New Year to you all!

[@Anna_TravelsByRail]

I was hoping there would be something to watch this evening. Turns out you’ve got me sorted. 😁 Happy new year! 🎉

[@SortedFood]

Yup, right on schedule 😁 Happy New Year! 🎉

[@rachelcrane8746]

Rewatching older videos, I forgot how much Barry’s hair has changed over time 😂 Happy New Year Sorted! Love you guys ❤

[@Hensynslose]

I absolutely love this format for some of the older videos! I would love to see more segments combined like this so we could marathon them.

[@darrensanderson1031]

If you want something similar to the 'smoked sugar', but without the pretentiousness or price tag, then start blind baking things with Caster Sugar rather than rice/beans/etc. After a few runs through the oven (and a good stir in between), you'll have "Toasted Sugar", which helps give a nice smokey, caramel hint to whatever you're making with it :)

[@victorias.813]

19:28 im gonna be honest here this put me through an existential crisis bc i had no idea how sea urchins reproduce and it led me down a very long rabbit hole of marine life activity and im sorry to the FBI agent watching my search history.

[@safiremorningstar]

I really love Jamie's take on the balsamic vinegar it shows that as a family man he knows what pretentious really means, when he says he doesn't want to know what the price is because that'll just make him angry you can see that he really understands that what makes a pretentious ingredient pretentious is the fact that even if it's fantastic you reconcile the price being so exorbitant with a different kind that might do the same trick and be good enough even if it's not as wow as the other one. Jamie has really become the right kind of family man.

[@JLa_802]

Love the marathon videos, perfect for the background when I’m cooking or doing chores. This one ended right when I got into bed!

[@Kris_2213]

Morels are in Michigan during may, and upper Michigan even longer from mid April to mid June. I grew up morel hunting/ hiking with my grandma up north, so yummy and fun.

[@pastrygirl71]

I live in Michigan and Morels are all over in upper Michigan. Mesick, MI has a festival around it every year. Your hunting spots are well guarded secrets and you can literally buy them off the back of trucks between April and June. They always make sure to place picked mushrooms on mesh bags so the spores fall back to the earth while hunting, ensuring more mushrooms.

[@ryanodriscoll]

I very much enjoyed the content throughout December. The daily uploads were fantastic and live weekend an absolute hoot. I hope you and your team have been having a wonderful and well deserved festive break. You deserve it. Appreciate the Sorted Omnibus episodes. You should put them in a playlist for the ultimate Sorted binge watch experience 😂 Cant wait to see what you can come up with for 2024, but in the meantime, happy new year. Have a great time.

[@swissfoodie3542]

I love those marathons, thanks a lot everybody at Sorted food for the great work. Sometimes I am really amazed that you have never heard of a product that is quite common here in Switzerland (which isnt that far away from the UK), like here at 1:10 the morel mushrooms. Those are most popular in a rich cream sauce that you can for example served with perch filet or filet de mignon. They are also good in a risotto, or again in a rich cream sauce together with other mushrooms served in "vol auf vent" (a kind of pastry), or with polenta and chicken.

[@eugene__eugene]

Lol! The ridiculousness of getting an Aldi commercial during the ad break while reviewing the 250 years old traditional and exclusive soy sauce 😂

[@chrisThurt4269]

I've seen kits sold online for around $30 usd that will let you grow your own morel mushrooms. We here in Iowa have a ton of them in our forested areas and it's a yearly tradition to go out morel hunting, build a huge bonfire and have a morel hunting party!

[@one-eyepadidally8449]

That goes against everything they said in this video when they said it’s a mystery regarding what makes them grow and how they grow etc - that they are rare and only wild. lol.

[@carooolopez]

Im living for these marathon videos. As someone who loves to rewatch videos these are amazing! Would love a pass it in marathon! Happy new year to you all!

[@peterdeane4490]

We've been getting our poultry from a local farmer for several years. We pay at least double what you'd pay for a good quality supermarket chicken, but these are pasture raised and taste fantastic, and we are supporting local food production. This is important as we live pretty far off the beaten track and food supply would be a problem if the local supply channels were disrupted by bad weather, natural disasters, or the zombie apocalypse. I also wanted to say that morel mushrooms aren't particularly rare here in British Columbia, but they are quite unpredictable in where they pop up. People often find them in their garden beds after mulching them with wood chips, and they are often found the first year on burned over ground after forest fires.

[@Locomaid]

Morels, goose, ceristtes (griottes), and marron glacees are quite common on continental Europe and not nearly as pricey as the products you have tried. That said, packaging, exclusive name brands, organic methods can easily multiply prices. Great selection of products! Makes me nostalgic for home.

[@khoo7732]

Ive been a long time sorted fan, never reallly noticed the changes/improvements over time like this marathon!

[@rukinohi]

I can't believe I've seen all of them when they came out yet it feels like yesterday... time really flies by 😄

[@danniantagonist]

These and the gadgets are my absolute faves, so hooray for the marathon! Love watching you guys so much, always something new to learn and enjoy. 😊😊😍

[@annieclaire2348]

I LOVED the 25 days of videos! It was truly FABULOUS to have a new vid to watch each day. Thanks for all the hard work! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼

[@Ellie0427]

These compilations make me feel so, so very seen 😂 Rather than hunt down playlists of these, popping on one video? Perfect.

[@KelvinsKitchen]

0:00: 🍽 Exploring unique and expensive ingredients with a chef and a non-chef, from black garlic ketchup to rose gold shimmer for drinks. 7:41: 🍽 Extravagant ingredients in a taste test, including dehydrated sambuca and Himalayan salt blocks. 15:49: 🍽 Unusual ingredients and their potential use in cooking, with a focus on cost and pretentiousness. 23:10: 🧀 Expensive and unique food items, including land caviar and hung cheese, with mixed opinions on their value and usage. 31:02: 🍴 Exotic ingredients reviewed: herb butter kit, spreadable beer, coffee cherries, and gin pickled cucumbers. 39:50: 🍴 Luxurious and unique ingredients are reviewed, including Iberico bacon and aged balsamic vinegar, challenging the notion of pretentiousness. 47:23: 🍽 Exploring extravagant food items including a transformed French breakfast bread and a premium soy sauce with centuries-old tradition and process. 54:56: 🍽 Gourmet ingredient tasting with surprising flavors and historical context. 1:02:54: 🍴 Exploration of unique ingredients and their historical significance, taste testing, and affordability. 1:17:39: 🍽Extravagant festive ingredients, from cherry liqueur chocolates to candied chestnuts, with a debate on their pretentiousness. 1:24:52: 🍽 Luxurious and traditional Christmas ingredients are explored, including a high-end box of confectionery and a roast goose from an organic farm. 1:32:26: 🍴 Discussion about expensive Christmas meal centerpiece and upcoming content for 2024.

[@monyx2926]

Thank you so much. I loved this compilation. I am so lucky to have had fresh Chanterelle mushrooms as a child. We went mushroom hunting and found them! I think I have had Morels as well. Hee, hee -- It is Marrons Glass-ay.

[@DrkMynd]

I am loving these supercuts. Thank you for putting them together.

[@jenniferedwards1752]

I would totally buy the powdered licorice. I LOVE black licorice! I would put in on all of my desserts! Also, obviously these guys are not from Midwestern Ameria. Morel season is HUGE here. We happily munch on them every spring! Just go out to the woods!

[@thewiLik]

Loving these marathon vidz.... have seen it all before, but have forgotten it 😂 so amazing recap and lots of content 😃

[@danielsantiagourtado3430]

THANKS For this marathon! One of my favorite series!😊😊😊😊

[@glossaria2]

1:10:00 I've found morels growing in my parents' lawn in upstate NY 😆 It's one of the few mushrooms that even a total novice can safely forage, because there's really only one poisonous lookalike that's easy to differentiate (true morels have a hollow stem). True, they're mostly wild-foraged (I know of a company in Minnesota that does cultivate them, but that doesn't bring the price down much, honestly). Around here they're primarily an in-season treat, and always treated as the star of the dish. (Deservedly so.)

[@markbrown2640]

You can get goose around here pretty easily. Not only do some poultry farms raise goose for market (usually either to order or at farm markets) but I have seen roadside stands where hunters sell their surplus Canadian geese.

[@selenericardez]

Sea Urchin Pasta is my boyfriend's favorite :). It is much more simple to make than people might assume. I saute onions and garlic with butter, then I add stock, white wine, salt, pepper. and I let that reduce. Usually I would blend cream and fresh sea urchin (the product you are showing will work instad of the fresh sea urchin). into the reduction and toss over some type of long noodle like fettuccini. You can top it with dried seaweed (kizami), more see urchin and some ikura. :)

[@tenakeefe6293]

Last night, I went through the Sorted channel and played every Pretentious video. Should have waited and have you do all the work! Happy New Year

[@Shadowborne13]

I had goose for Christmas this year, and I much preferred it to turkey. Even if it had less meat than I expected, it tasted better, and the skin was fantastic. I'm not sure if I'll be doing it every year, as it was comparatively expensive, and quite difficult to get a hold of.

[@conniegilchrist6925]

I picked them as a child in USA. I told my classmate the location of the patch. You cheffed it up. Fresh would be used battered or floured. Commonly would be frozen at home to preserve the fresh use. The season last from March till April in Oklahoma. The seasons runs later in the farther north. Morels in commerce are likely be from China.

[@IAmPerryT]

It's blown my mind at the quality of videos on howit'ss changed in such a short time. Honestl, I didn't realise at the tim, but compared to the old style video, you have come on literally leaps and bounds. Both are outstanding videos, but the videos recently have been top tier which make us look back negatively on the videos the past which I loved back then and have forgotten about about because the recent videos have been at such high a quality we forgot about the close shakey cam. I'm not dissing them at all, but I'm glad yous have come so far from them. Also, ps bring back fridge cam

[@dennisdawson9896]

I live in West Virginia, USA. I have hunted these since I was a wee boy and I am now 50ish. I have found them as big as my hand. I never sold them because they are too damn good and I eat them all. Butter sautéed and baked on a flatbread!

[@Getpojke]

Mushrooms?

[@danielsantiagourtado3430]

Thanks for this guys! Wished for something to watch and as always you delivered! Wish you guys and the whole of the sorted team a very happy new year! Looking forward to another year of amazing content!❤❤❤❤❤❤

[@Getpojke]

The Christmas sweetmeats at the end are really festive for me. We weren't allowed many sweets growing up, but at Christmas we'd get something special & different family members all had their odd favourites. Marron glacé & lokum were two of mine. Brother was a fan of sugared almonds or nougat. We all loved marzipan & would make lots of coloured marzipan fruits to give as gifts. Lebkuchen/Pfefferkuchen/Pfeffernüsse always went down well & we'd always get a couple of sugar mice in our Christmas stocking. Also freshly roasted chestnuts in a brown paper bag! Heaven.

[@lisaflower5994]

Whenever my husband is away, my Mama and I always eat polenta with a mushroom (porcini) we call it toccio (pronounced torch-or, not torch, toch-or) Northern ItaloAustralian here! I was so excited to see my favourite meal on sorted!

[@hlynurkr]

Happy new year from Iceland. Looking forward to a new year...... Sorted!

[@AnaxErik4ever]

Happy 2024 guys! I hope to come back to watch more vids from you, well-established and new, in this New Year.

[@kerrywilhite7846]

Love these marathons!

[@angelkisses5933]

Noooo I literally just binged watch pretensious food series 😂 An im sat watching again 😂😂😂 how did u guys know! An bring back a vid every day of the month an 1 day off 😂😂😂 LOVE u guys x

[@danpalchak6916]

SORTED FOOD TEAM: As part of the demonstration on the Croissant Cube your team created a layered bread pudding of sorts. It looks absolutely delicious and I wonder if you wouldn’t mind sharing the recipe so we might share in the deliciousness. Big thanks!

[@TnT_F0X]

38:51 So... I should add a shot of gin to my pickle batch this summer? Can Do! 4% so... a 50ml bottle for ~1.25 liter of brine, that's a couple jars, good experiment size.

[@DaxianPreston]

Watching the evolution of the guys and the editing is fascinating. Ebbers absolutely got fatter. Love you Ebbers.

[@jesperjuhl6494]

Loved it. This is fun. You guys are amazing.

[@serenapalmer1267]

I’ve been waiting for this marathon! 🎉

[@grogvaughan5649]

"It's not pretentious, its crap." Is the most Spaff comment ever.. just saying

[@SortedFood]

LOLS 🤣

[@EeveeDocAgain]

Now that we know Kush was in the kitchen behind the scenes, the mad cube croissant cheese stack and bread pudding makes so much sense!! 😂😂😂😂

[@one-eyepadidally8449]

HA! Last assorted video I watched was of Kush doing a very chaotic remote control of Barry, instructing him to make a BIZARRE concoction that he had originally seen on TT - a hot dog spaghetti bolognese cheese “lasagna” (with no lasagna pasta) mounted on a hot dog bun. And for some crazy reason, it WON against a much more sane dish that Ben had instructed Jaime (or is it Jamie?) to do.

[@Yocumonsters]

Croissant bread for french toast sounds great!

[@bcaye]

You can buy just the basic black garlic in cloves. It really is something completely different. Using it like garlic lets you control how much and at what stage in the recipe you utilize it. Deep but very sweet garlic flavor. It goes well anywhere you might use roasted garlic but I have found that it does better subjected to less heat, so add it towards the end of any slow cooked dish.

[@deeniefoo]

Morel mushrooms are a wonderful treat around here (central Iowa, USA). Lightly bread & fry in butter. YUMMMMM!!!!

[@jdonehew]

Happy Holiday! Happy New Year! Thank you for everything that you do! And I love the ‘Die Hard’ reference - “yippee ki-yay”! 😀

[@johnbaldwin143]

@24:00 Mike taking the second Bellini from the end is just what I would do! I would most definitely think I was about to be stitched up!

[@maxj9204]

Black garlic: stick blend a head or 2 in melted butter, then baste under the skin of roast chicken, season as you normally would. Super easy and makes it unbelievably juicy and savoury, and the resulting gravy is nuts.

[@saphiael-mansub2206]

The coffee shell drinkis a stable Yemeni drink, usually toasted lightly then made with cinnamon and cardamon. Cheaper than the actual coffee. And since this is the country where Mocha is a main port and we're next to Ethiopia. Coffee as known today is claimed by us ( but like Greek/Turkish food). And when I visit the UK I bring my own coffee it's that good. No brewing or percolating or filtering. Heap spoon of medium dark roast pour on water. Heaven

[@deetanner7153]

When it comes to pretension and it's effect on people it's the price, not the product. The price of that goose was disgustingly high!!! May you all, the Crew, the Normals and the Chefs have a fabulous Christmas break with respective family and friends 💗🌸💗

[@morganalori]

A marathon of potentially pretentious ingredients? Yes please! So much fun rambling down all these eps. Being reminded that Nope, still never getting that and dang, I keep forgetting to get that. so much fun Thanks for all the hard work Sorted Crew. Look forward to what is coming in the new year

[@andy70d35]

Great compilation guys, £94.95 for that goose, wow you can keep it on the farm at that price, Ill stick with my frozen turkey. Happy New Year, Sorted Food team. Happy New Year, Everyone.

[@jacquespoulemer3577]

Happy New Year Guys, Peace and prosperity for all. I made goose only once. I bought it at an Italian Butcher Shop in NJ. It was delicious and I enjoyed having the fat. I've eaten a ton of ducks, more easily obtainable. All the best Jim Mexico

[@DorienVandael]

Getting excited for more of this in 2024!! ❤

[@christina1wilson]

I just finished the 3 month process of making my own black garlic. I usually just eat it (which is delicious) I haven't liked anything I've made with them.

[@VaveeDances]

The “Oliver!” Musical break-out was amazing!

[@EttaOslo]

I use the fine version of the liquorice powder in a chocolate fudge cake. It's amazing! And the fine powder is a lot better than the raw powder.

[@beccafirlotte]

Watching this to ring in the New Year in Canada! Happy 2024 everyone 🎉

[@carolez8582]

Kuri Kinton (Candied Chestnuts and Sweet Potatoes) is a traditional New Year’s Eve dish. I just had some from my local Japanese store/restaurant. They are incredibly yummy.

[@lisamariedz386]

HAPPY NEW YEAR! ✨ cant wait to see you guys in 2024!

[@hollysimpkins8170]

These videos are my favourite, Hope you are all good and have an amazing New Years. Love you boys. (I love unidentifiable powders in small jars - that needs to be on a T-shirt.)

[@lisamichel6548]

Here in the western United States morels grow in the mountains and fruit in June. They are particularly prolific where there’s been a forest fire the previous year. Not sure if the need the heat stress to be productive or the ground is getting more light and therefore warmth. Here we need a permit from our state to forage on public lands but not on private property.

[@jhryjm3]

Love you guys!

[@Getpojke]

Fennel pollen is pricey but fantastic on subtle things like fish, chicken, eggs or veg like carrots or parsnips but kinda sings on ice-cream.

[@furbysmith3240]

Barry during the butter segment, looks like a monk with his brown pull over.

[@safiremorningstar]

I like the coffee berries I haven't seen coffee berries since I was a kid growing up in Central America,😊 I wish I could get those now..

[@oldmanTony1]

I wish all of you at Sorted Food a Happy New year and hope lots of great videos for 2024 keep up the great work

[@galataricketts3013]

Mike singing just makes me absolutely adore him ❤

[@EvilTwinSister-nj4hi]

i use 17 yo balsamic and love it. not as expensive but still great flavour. I won't use grocery store version anymore. Not pretentious if you get a lesser age.

[@fredricktomasson]

its facinating how the teams view on what is petensious as the series goes on. They have learnt the background, the reason and the method behind a lot of ingredients have a really big factor behind the price and taste of the product. The price is not a reason to call something petentious.