Taste Testing Global Ingredients we've NEVER heard of!

We've got another bunch of incredible global ingredients that we NEVER KNEW EXISTED! Chef Ben is sharing them with the guys. Have you heard of or cooked with any of them before?
Time to CANCEL your boring dinners!
It's easier than you think to cook up banging recipes... Click here to try Sidekick FREE for 30 days: onelink.sorted...
The awesome benefits of the Sidekick app:
Unlock your kitchen confidence to discover awesome new ingredients and dishes
Reduce the stress of deciding what to cook EVERY day
Grocery shopping made simple, with an automatically-generated list
Cook more sustainably & reduce your food waste

[@Boroda4Gaming]

В СНГ люди простые. Видят сыр-косичку - кликают

[@arcanegxd97]

ДИМОН ТЫ ЧЕГО ТУТ ЗАБЫЛ))) дота когда

[@NagliyKot.]

Есть такое XD

[@strikerlolslgs4853]

Забайтили, получается)

[@pic4ansky]

ДИМА БЛЯТЬ ! ОТЪЕБИСЬ, НЕ БУДУ Я СМОТРЕТЬ ТВОИ ШОРТЫ, НЕ НАПОМИНАЙ О СЕБЕ ДО ВЫХОДА ВИДЕО

[@rlvooid]

кыр сосичка

[@Serenity_Dee]

"People say if you chew on willow it'll get rid of headaches and the like." It's not just that people say it; the bark of the willow tree has a bunch of salicylates, which are analgesic and anti-inflammatory. Aspirin (acetylsalicylic acid) was synthesized from willow bark extract.

[@saphiraaestiva9331]

woah cool! Thanks for the info always learn something new

[@ninamarie177]

I was gonna comment the same thing, it is one of many plants that does have medicinal benefits!

[@leechowning2712]

Because of the 2021-22 laws... we can no longer refer to herbal medicines, only "it was believed".

[@snowysnowyriver]

Same here! Was about to say the same thing! For people whose digestion cannot tolerate commercially made aspirin, the actual willow bark can do the job. Here in the UK and across Europe it can be bought from good health food shops or herbalists. Buy a brand with a pedigree reputation and accreditation rather than cheap knockoffs from unknown places. Here in the UK, G. Baldwin & Co are the best. They've been making their own herbal tinctures for nearly 200 years.

[@ConstantChaos1]

Yup, in it's raw form it has the less potent salicylic acid, it's one of the legit herbal remedies though it would take a fair bit to be useful.

[@thomasandrewclifford]

I'd love to see a cultural challenge where at the start of a month or season each normal is given a country they know very little about and then at the end of the month they have to make a dish from that culture in a battle, it would be amazing to give the normals the push they need to apply some of these international cuisines that they love to eat but aren't confident enough to cook with.

[@SortedFood]

Great idea, I’ll pass it onto the team :) Hayley @ Team Sorted

[@sirBrouwer]

even better let them try to also learn from people that are known with that cuisine. Also let 1 of the chefs not know what it should be. can that chef figure it out.

[@oanaalexia]

@@SortedFood Thank you, I actually love this idea Thomas came up with. Countries A to Z is already popular and this one is a bit similar.

[@me_and_my_piper739]

This really is a great idea. I’d love to see this. Maybe throughout the month they can do smaller challenges, like making an appetizer one week, a dessert the next week, etc. The chefs could taste them and guess the recipe, country and which normal made it. The reveal of who is correct/incorrect will be saved for the end of the month, after the normals create their main dish. I already enjoy watching their global food episodes; whatever these chefs and normals do is worth watching.

[@YaaLFH]

@@me_and_my_piper739 Oh yes, this would be SO MUCH more interesting than the endless USA themed videos.

[@facewor]

Никогда не видел чтобы кто-то так удивлялся сыру-косичке)

[@nochillplayce]

У них и котлет нет)

[@lambofchaos564]

​@@nochillplayce а в бургерах тогда наверное цельные стейки лежат?

[@gbb3137]

кыр сосиске

[@farqilion8747]

​@@lambofchaos564 таки котлета в бургере и котлета как блюдо - это совсем не одно и то же

[@lambofchaos564]

@@farqilion8747 справедливо в некоторой степени, но по содержанию котлета в бургере не сильно отличается от котлеты, лежащей в тарелке с условной гречкой

[@vikazhigulina8632]

Сыр-косичка ( braided cheese ) is sooo good. That's like one of the most important thing when you get beer and watch hockey in Russia

[@mosemm]

кыр сасичка

[@sutulyiasobaka5815]

кыр сосичка

[@Eroshenkova]

Обожаю косичку, но я не фанат пива, поэтому ем её просто так или с мёдом. Вкуснятина!

[@МарияУ-ц5щ]

сыр косичка наше всё.

[@sharmuuu]

Да, догадывался что она из того региона из-за названия Чечил, но теперь знаю что он Армянский.

[@sutach]

smoked chechil (we often call it just cheese braids) is very common beersnack in Russia. And I have one braid right now and some beer too. Classic not smoked chechil is also quite popular. It's sometimes called adygeysky, it's caucasian region of Russia, Adygeya, where this cheese is made. They have very similar cousine with Armenia, so these cheeses are alomost the same with another names.

[@shtarkloff]

точно

[@stvk99]

бля у меня адыгейское ассорти в холодильнике, пойду схомячу

[@RyeMi]

Braided cheese strings (korbáčiky) are also Slovak speciality. We usually have them in smaller 'bundles' of individual braids. Both smoked and unsmoked. Reading through the comments it seems these are very popular around the world :D

[@Agamemnon2]

I've gotten it from a deli in Estonia, I didn't actually know where it originated from. It's a supremely snackable cheese, though I've only ever had it in the smoked variety.

[@nomadicdramatic2496]

I lived in Vietnam and its very popular there! 🥰

[@Cataly_ely]

It's also a staple beer snack in Moldova

[@adriankocian5344]

Finally! It's definetly not from Armenia

[@larisaberesneva-y7n]

Came here because of the cheese, also we have them here in Belarus.

[@kirstensays9191]

The Chelil cheese reminds me of my grandpa (who has unfortunately passed away). He was a Chinese student who studied in Russia and had a lot of Russian friends who he would visit long after studying there. When I was young and visited him after one of these trips, we would always sit and he would drink his beer and I would sip on juice! Great video and brings back memories!!

[@glennberry4829]

A pass it on challenge theme idea: "Dinner Party, We Had a Plan". Since they complain about these being challenging. Give them a multi-dish dinner party menu plan, let them know the plan a couple days in advance. Then after they pick their order, have Janice "remind" them that one of the guests are allergic to a list of things that includes core ingredients in every planned dish. They have to substitute on the fly without discussion. Fail if they use any ingredients on the allergy list (even in pre-mixes such as stocks/sauces).

[@katiestarns300]

i LOVE this idea!

[@nitsann5965]

BRILLIANT! and somewhat diabolical

[@jesspink92]

I was actually talking to my biology students about this today

[@EvaLution]

I love this. I've always thought there needs to be a gluten free vegan round in any cooking competition TV. I mean if they really want to challenge their contestants! There are really easy substitutes that make this very doable, but most people panic and overthink it. Good entertainment.

[@rjjm88]

The Normals might not always cook like chefs, but their palates are SO sharp and refined that it always impresses me when they talk about subtle, nuanced flavors. You all are seriously next level.

[@TracyKMainwaring]

when I first started watching, I was having trouble with who were chefs and who weren't because they could all talk about food so effectively

[@oanaalexia]

@@TracyKMainwaring and now I know why I confused their names in the beginning.

[@cutecatto17]

Number two - Chechil is also very commonly eaten in Slovakia and Czechia. It is called "korbáčky" or "korbačiky". It is my number one to go cheese. Here in Czechia it is sold as braid in plastic wrap. My favourite is the smoked one.

[@ElCid1412]

Finally something I can comment on!This chechil cheese is also common in the levant. My father has a cheese shop and makes it very salty as well. Almost enidble by itself. It's made extra salty so it's stored for long times . Before eating you can bathe it tap water to reduce the saltiness. I thought it originated in Syria because we call it chillel meaning bundles. Because it comes normally like a yarn ball not unbundled like its shown here. It can be made at home, if you know how to make mozarella, by taking the cheese just before it solidifies from the bag with both hands and basically doing a rythmic hand movement until it dissassociates into strings. Then those strings are bundled together. Super good with wateemelon.

[@SortedFood]

This is super interesting. Thanks so much for sharing 🫶

[@sirBrouwer]

from the moment they mentioned the saltynes of the cheese I was thinking that it would work well wilt melon. to be fare I was more thinking of Galia melon as the combination of galia melon and serrano ham works really well. this might be a very good meatless option.

[@mustafayassine5115]

Very famous in Lebanon too.

[@Agamemnon2]

​@@sirBrouwer You're right, that does sound delicious

[@evo3481]

@@SortedFood The jar of cheese you showed is not chechil from armenia. it’s from the middle east, we call it mshalaleh ( مشللة ) (I think the person who labeled the jar got the name wrong and it sounded similar to chechil). Mshalaleh was invented in the middle east in Syria. They’re very similar to each other but mshalaleh is milder in flavor and isn’t smoked like chechil which is the second cheese. Mshalaleh strands are also a lot finer and less dense than chechil and usually the strands are woven and interlocked that you need a knife to cut them apart to eat them. In the middle east it’s usually something to eat in a sandwich not at bars or with some fruits like watermelon.

[@ace1262]

1:59 Willow bark was the botanical source of aspirin, if I recall correctly

[@SortedFood]

Oooooh interesting

[@kimsue5019]

Wilow bark tea used for fever as well.

[@michaelhartley1458]

Willow bark contains salicin which is similar to aspirin, and long ago was used to create aspirin (acetyl salicylic acid) till Bayer figured out how to synthesize it...

[@norman-de-plume]

I came here to say that - IIRC pregnant women were given willow bark to chew on during childbirth.

[@shllybkwrm]

Yes exactly!

[@graemerogers9101]

Living in Vietnam, we get chechil cheese everywhere, especially the braided, smoked version. Could be the Soviet influence.

[@alexdavis5766]

Get Jamie a job in a cocktail bar! That pour was amazing 😂

[@SortedFood]

He has a touch for making great cocktails 👌

[@alexdavis5766]

@@SortedFood we need a sorted pop up bar! You all make a signature cocktail and Kush makes bar snacks!

[@Uncle_Smidge]

Would. Bartenders need to be personable and Jay is fun AF

[@antononononon]

@@SortedFoodafter a bike would fold on him, yes. But i hope it doesn’t happen again.

[@Sylvestror]

Yes, but you guys should shake cocktails with fruit juices in them, otherwise the flavors top notch​@@SortedFood

[@davidwhiting1761]

I lived in Siberia between 2010-2012 and came across the smoked braided version of the Chechil cheese in small grocery story. I'm a salt hound so I immediately fell in love with the smoky salty flavor. We nicknamed it beer cheese because it was so salty and we figured you'd see it in bars so that people would drink more. Never knew the actual name of it and I have been looking for it ever since I returned from Russia in 2012. I don't think I'll find it locally unfortunately. I miss it.

[@autarchprinceps]

The reason willow helped against pain, was because parts of it contain a similar compound to the one used in Aspirin, and Aspirin was specifically invented by extracting and experimenting with that. They weren't being superstitious in this case.

[@karenneill9109]

As such, willow bark tea also has blood thinning properties, like aspirin.

[@ConstantChaos1]

Salicin becomes salicylic acid when ingested (also the acid form is present in the willow) aspirin is acetyl-salicylic acid, the modification makes it more effective bit also harsher on the body so yeah.

[@lydiamourningstar2028]

Most traditional medicine is just finding stuff that works and then making up some random explanation for them lol.

[@hopenield8234]

Exactly what II came here to say. Not just “believed to have medicinal qualities”, iwillow has been scientifically proven to be a painkiller.

[@DrunkenDemon]

​@@lydiamourningstar2028but also most of it is simply assinging stuff to stuff without any proof and calling it Tradition ( rhino horn for example)

[@izuizabela6613]

Few weird recommendations from Poland: oscypek - brined, smoked sheep's cheese, ałycza fruit - fruit similar to mirabelle plum, and maybe żur - rye sourdough starter soup.

[@beth12svist]

Sourdough starter soup was made on the other side of the border in Czechia as well, under the name kyselo. I've never had it, I think it's rather regional - but it's a great example of the way foods cross borders.

[@YaaLFH]

Ćwikła z chrzanem and all the pickles. Zupa szczawiowa, polewka piwna!

[@izuizabela6613]

@@YaaLFH Brits love their root veg and horseradish, they'd love ćwikła!

[@izuizabela6613]

@@beth12svist I feel that way any time I cook Korean food: lots of lactofermented stuff, love for cabbage, dumplings, savory porridge, and "teas" from herbs all sound very similar to my Slavic soul :)

[@beth12svist]

@@izuizabela6613 Yeah, I think some Southeastern Asian cusine does have some surprising similarities. 😄

[@danielsantiagourtado3430]

6:56 Mike dipping his cheese on spaff's beer is classic 😂😂😂😂🍺🍺🧀🧀🧀

[@euan112358]

It's payback for that other cheese video where Jamie tried to dip a long cheese pull in Mike's beer bottle.

[@deanc8458]

15:06 Can I just say I like the new sidekick plugs more than the old ones where the video stopped? Giving the kind of tips that sidekick specialises in gives a better idea of how it works as well as condensing the plug. Very nice boys.

[@swissfoodie3542]

What I like most about this serie (and the global breakfasts and global streetfood), its that it is fun, combined with interesting education / learning. Ben doesnt just give the answer, he tells us about the history of the dish, how the ingredient is growing, where it is growing, how it can be used, if there are some cultural "myths" connected with it etc. With the streetfood dishes, I like the part of "how that dish became a thing" (like the "rolex" featured in one of those videos).

[@swissfoodie3542]

On a personal level about this episode: All 4 ingredients are totally new to me. Which is a bit frustrating, with the last ingredient, as I have been in Thailand many times, love Thai food, and have taken several cooking classes there. But I guess its "too exotic" for a "normal farang cooking class" ;-).

[@marinkas5923]

Yeah, I typically have such cheese, being a person from Moscow, Russia. I like it on it's own, inside salads, as a topping for pumpkin soup - best usage

[@Dolphinman300]

The reason people say if you chew on willow it can alleviate headaches is because willow contains salicin which breaks down to salicylic acid which is what’s used in aspirin

[@ConstantChaos1]

Not quite but yeah, salicylic acid is less effective than acetyl-salicylic acid but it is also much easier on the body and less prone to reacting with other medications. It's a definite trade-off from a biochem background but it's medical qualities aren't to be written off.

[@thesherbet]

For the "people say we're no good at cocktails": The strainer the guys are using is a Hawthorn strainer and is meant to be used with a shaker. For a stirred drink in a mixing glass (or anything with a spout) you need to get yourselves a Julep strainer that you put into the glass ahead of the spout. Also, anything fizzy like tonic or soda, you should really be adding after pouring the rest into the glass to keep the fizz and also to reduce it all foaming up on the pour

[@Finwolven]

You can definitely use a hawthorne to strain big bits off of a pour in a stirring glass like they did, Jamie was simply holding the strainer too high to actually strain anything. Didn't matter though, as the open pour made for a hecking good looking cocktail!

[@bbbborak]

I am Cambodian and I am glad our cousine get mentioned in Sorted videos. To be honest I have never tried Amok (the fish dish with coconut cream) or fingerroot. Amok was considered a royal dish but it is more common now. If you come to visit the Phnom Penh, the capital or Siem Reap, where Angkor Wat is located, you are likely to see Amok on the menu. By the way, we also use Sesbania blossoms (“Pka snoe” is what it is called locally) in broth with rice noodle and other veggies. The dish is called “Num Banhchok”. The broth looks like green curry but with pounded fish and it is served with rice noodle. Funny enough we also have red curry but we replace the fish with chicken. I don’t think it is officially one of our national dish but in my opinion it should be. You guys should definitely check it out.

[@adb209]

I absolutely love Cambodian cuisine ever since I traveled there about a decade ago. Would love to see them put out some more recipes from your amazing country.

[@HorWangZaaa]

Funnily enough Amok, or you could call Hor-Mok in Thailand, is quite common that probably most Thais would have once in their live.

[@ironox8480]

YES YES YES YES YES! This made my day! I have been dying to see what you think of Chechil. I grew up eating it specially on the weekend when the family would listen to music and play cards. This is, to see you all enjoy something so near and dear to my heart. I, this is absolutely amazing I am so happy you enjoyed it!

[@Jeefer_Gary]

16:23 Mike doing his best to not say “pea-ness”.

[@koffeinx6738]

Darn it, just opend the coments to say exactly that 😂

[@mybackyard36]

I grow Fingerroot. It doesn't grow horizontally, it very much grows downwards. It's more of a storage tuber than a growing rhizome and the fat end of the tubers is the lower end. In my experience there are zero horizontal rhizomes. You should try it in the allotment Ebbers 👍🇦🇺👍

[@Bioshyn]

yes and no, the fingers grow downwards, true, but the part that holds them all together is the rhizome which grows sideways

[@Blo0dyMustard]

Fingerroot! One of Indonesian dishes that use fingerroot is clear spinach soup (sayur bayam). The fingerroot itself doesn't add that much of flavour but it adds more aroma into the dish. The dish itself is easy to make and if you guys want to use those fingerroots and the rain is pouring outside maybe you can whip some and enjoy a nice warm simple soup! We also have Dok Sano's cousin here. It's the flower of Sesbania grandiflora. The flower is fragrant and good for salads. Maybe you guys want to check it out in the next episode!

[@hamimabd]

Wait. What is it exactly in Indonesia called? As an Indonesian I'm confused of what it is. In sayur bayam could it be Lengkuas?

[@Blo0dyMustard]

@@hamimabd Temu kunci kak 😆

[@hamimabd]

@@Blo0dyMustard well sht. Kudu belajar masak lagi yak. Baru nyadar seumur hidup ga pernah luat temu kunci

[@hamimabd]

@@Blo0dyMustard and I HATE clear soups, sooo

[@Blo0dyMustard]

@@hamimabd Temu kunci sebenernya bukan bahan wajib sayur bayam, tapi kalo ada bisa nambah rasa. Makanya lumayan jarang bahkan di masakan lain pun

[@ammarmuhrez5650]

The chilal cheese is really famous in Syria usually for breakfast, it's made in the same shape but with a Syrian twist of Anise, caraway and black seeds. to counter the saltiness you'll have it in a pita bread with cucumbers, tomatoes, mint leaves and olive oil or butter with a cup of sweet black tea!.

[@ninathomson1735]

That sounds like an incredible breakfast.

[@MAleshtheway]

I'm surprised that no one's mentioned it but the string salty cheese in brine is something we do eat as a snack in Quebec, Canada too!

[@lelou12]

Oui, des tortillons!!

[@bfadohler]

If I could share some ideas from South America… - Dendê oil is a regional staple in northeast Brazil. It has a very distinctive taste that is always a talking point for foreigners when tasting Bobó or Moqueca Baiana. - Often thrown away worldwide, chicken hearts are a must in traditional Brazilian barbecue, specifically in the southeast region. - Açaí berries are traditionally served in a soupy form accompanying fish and tapioca flour. - Btw, the Amazon rainforest has an array of ingredients, from which I’d suggest Tucupi, a stable in northern cousine with a peculiar acidity taste, and robusta coffee with tasting notes you can’t find anywhere else Hope you enjoy a Brazilian twist 🙂

[@NarineFox]

Thank you for including Armenia in the series! Chechil is also often paired with fruit and berries, we especially love it with watermelon and bread 🧡

[@1xeshm]

Офигеть, пацаны сыр-косичку дегустируют.

[@aliciaapro7502]

I'm Armenian from Australia. My parents have always eaten braided, white, stringy, extremely salty cheese that came in a jar and I've always thought it was halloumi. So all my life I've always disliked halloumi (still do. It's like eating rubber) but have never known that it was a completely different cheese. I just asked my parents if the cheese they used to get was halloumi and they said yes. It's "like" halloumi. Because it's easier to say that then explain what it really is 🤦🏻‍♀️ My life is a lie 😂

[@daisy8297]

😂😂😂😂😂

[@Natz-d2c]

I love to see this series on tour round the UK to see what ingredients you can access outside of London it would be helpful and hopefully would be interesting to Sorted.

[@SortedFood]

Love this idea.

[@YaaLFH]

Maybe they'll finally wander into a Polish shop...

[@catherine_404]

That braided smoked cheese! Russians LOVE it! Not only Russians, of course, but I can speak for Russians. I was surprised to learn that small kiddies LOVE it. My friend's daughter who's three won't ever refuse some smoked cheese. The cheese does not always come in braid form, they often sell it in stick form, just small finger-sized (longer, but you get the idea) stickies. I too like it a lot, but I often find it to be a bit too salty, you almost feel how that salt makes you puffy. But it's fine, I don't eat it that often. It's really funny to see foodies tasting and assessing what's to me just a basic beer snack. I sometimes buy braids from different brands, and I probably look as silly looking for minute differences.

[@YaaLFH]

It's popular all over Eastern and Central Europe, which is very much "there be dragons" to Sorted.

[@catherine_404]

@@YaaLFH lol, yes, there be dragons 🤣 It's an amazing cheese, everyone should have it.

[@stopwar9785]

@@YaaLFHit’s Caucasian region originally. So may be you know it due to the fact you were the part of eastern block

[@toni_go96]

I absolutely love these videos. Also, so many small moments in this reminded me of old sorted days showing how everyone's grown... Ben going from confidently mispronouncing words to not even trying, Jamie not retaliating when Mike dipped the cheese in his beer, Mike comparing the syrup to wine...

[@HighOwlNumberOne]

За сыр косичку и двор, как говорится

[@Nzgrym]

The string cheese, especially the smoked and braided version, is very similar to korbáčik cheese in Slovakia, interesting to know that Armenia makes something that similar.

[@YaaLFH]

This kind of snacking cheese is popular all over Eastern and Central Europe.

[@chosethebluepill]

That strainer doing absolutely nothing while pouring the first one brought me right back to the masterpiece - Clifftop Cocktails - and Ben's "textured" Gin Aperol drink. You guys need a better way to strain, but thanks for the memories 😂

[@Reyn_Roadstorm]

I can't have been the only one waiting for Jamie to just take a huge bite out of that cheese braid.

[@NJTRAF]

I’d love to see the return of the Borough Market challenge after rewatching the Ben vs James one from a few years back. Maybe give the boys £20 each to go to Borough Market and buy ingredients and then the same with Ben vs Kush £20 to buy ingredients from Borough Market and compare how well the boys bought ingredients and made their dish(es) vs the Chefs

[@ashkantirgary9182]

That willow syrup bottle was actually Persian, we have a collection of these syrups in Iran with a broad range of uses

[@scottishwonders4810]

Cant even get the countries right. I thought Brits see Asia as a country, seems like now affrica is annexed too. For the chef info, Iran is Asia, Egypt is a different country, yet in a different continent, lets keep it that way. Use Google Translate or Google Lens if you cant read the product label, they are both on your Pixel phone already!

[@Blabla_bloblo]

Chechil!!! It is extremely popular in Georgia too! Loooove it. But have never seen it sold on jars tbh, and I live where it’s a lot of that. Not smoked is just sold by weight or in containers.

[@SortedFood]

Oh wow!

[@BoyHereWeGo]

Same in russia, you can find it almost in every shop

[@Blabla_bloblo]

@@SortedFood Recipe for smoked chechil amazing snack: cut it in 1,5-2 cm pieces, separate treads. Add potato starch, shake well, so there is just a light coating. Now deep fry or shallow fry! It will expand and crisp up, and the inside will be fluffy. You also can do it in the microwave. No need to use starch, just put pieces on a big flat plate, not overcrowding it. Put in the microwave. It takes 2-3 mins, depends on mic characteristics and settings and amount of water left in the cheese itself. May be a bit more or less. When you take it out, use something to lift the cheese from the plate while it is slightly soft, it will harden as it cools. It was a menu item in a pub I worked in. Microwave is a good shortcut. I showed that to my German bf when we were on vacation in Georgia,he was blown away P.s. you can do the same with hard cheese rinds, just cut them thinly. I use veggie peeler. Also taught that my bf, he is doing that all the time not. They become so fluffy and and crispy, mmm

[@divab63]

The cheese is something I grew up with (half Armenian from the US). Also comes in plastic wrap and favorite is with the black seeds. Always have a braid in the fridge 😁. So much fun to string it and play with your food. 😂. We often ate 😊it with pita bread, dried black olives and apricots.

[@PokhrajRoy.]

‘Lemony Christmas Stocking on a Straw’ sounds like an AI prompt honesty lol

[@denisdrozdoff2926]

Smoked chechil is a great way to add smokey flavour to things.

[@MrEric622]

This channel shows me things I never knew existed, and the commenters are spot on. Subscribed.

[@Ёбныйкошак]

Никогда не видел чтобы люди так сильно удивлялись сыру-косичке

[@vissarion3505]

Сыр-косичка в России в каждом продуктовом магазине продается, даже у нас в глухой деревне в Якутии.

[@Arrynek01]

Aspirin is derived from the bark of a willow tree. So, yes. Chewing willow tree does relieve a headache. Though, not as well as actual meds.

[@bcaye]

When using it medicinally, you would make a large infusion and concentrate it to increase the dosage.

[@ConstantChaos1]

That's because the chemical compounds are different, willow has salicin and salicylic acid (tho most of the latter is produced by the metabolism of salicin after you consume it) Aspirin is acetyl-salicylic acid, a modified version (well now an entirely synthesized modified version anyway) that makes it more effective but also harder on the body and slightly more prone to cause interference with other meds. It's still super useful tho

[@nicklasb]

My favourite show on youtube! No politics, nothing toxic! Just a bunch of guys having fun with foods

[@SortedFood]

That’s the aim! Just good food and fun 🫶

[@joansamuels3241]

Used to find Armenian string cheese in the supermarket's specialty cheese section. (Not from the big producers, but imported or from small US dairies.) It was twisted and with Nigella seeds scattered thru it. Pull it apart into shreds. Unfortunately, I haven't seen it in a while.

[@NynyshAulia]

In Indonesia, we called fingerroot 'Temu Kunci'. We usually used it for culinary ingredients and herbal drinks (we called it 'Jamu').

[@Skootavision]

Love this series

[@SortedFood]

Enjoy 🫶

[@Nooticus]

One of my favourite series, and especially love how they always show it within a dish itself.

[@rachelwoodcraft3783]

2:11 Ebbers, you keep saying "claimed" and the like, but Acetylsalicylicacid, the active ingredient in aspirin, is found in willow bark (and presumably other parts of the tree). It is in fact confirmed that willow has medicinal properties 😅

[@isekaiexpress9450]

Clicked on the video because of the braided smoked cheese. It is absolutely awesome beer snack and i wanted your reaction on that. Wasn't disappointed.

[@matejplachta9460]

Day 1 of asking for Czech food to be featured in an episode! Our small country has amazing couisine that deserves some love!

[@SortedFood]

What dishes would you recommend?

[@matejplachta9460]

Our meals are mostly sauce and dumpling based. For example: Koprová omáčka (dill sauce with dumplings - the most love it or hate it czech food) Svíčková omáčka (vegetable sauce with dumplings - the most popular czech food) Šípková omáčka (rosehip sauce with dumplings) or Knedlo Vepřo Zelo (potato dumplings with cabbage and pork) One last suggestion would be our sweet dumplings - ovocné knedlíky - made out of rising dough and filled with a great variety of fruit. Thank you so much for listening Sorted Team! Love ya! ​@@SortedFood

[@SortedFood]

@@matejplachta9460oh wow, thanks so much for this incredible list 🫶

[@YaaLFH]

@@matejplachta9460 You forgot about utopenci! But I'd like them to start with houskové knedlíky.

[@matejplachta9460]

Trueeee! Or nakládaný hermelín​, smažený sýr (actually a czech invention), the list goes on@@YaaLFH

[@swit1905]

I'm from St. Louis in the US and when I first saw the cheese, I immediately got excited because I thought it was Imo's provel. Provel is a regional cheese we use on pizza here and it's a VERY divisive ingredient. You should try it next time! 😃

[@altapp702]

The dok sano reminds me of carragana flowers from the shrub planted across the Canadian prairies in the 60's as windrows to collect snow in the winter.

[@biglinguist]

Yeah, I can see that! I was going to say that they remind me of acacia or honey locust flowers. And it turns out all those different things are in the pea family, so it makes sense!

[@A.Filthy.Casual]

1:10 Yep, willow bark has high concentrations of the compound which aspirin was originally derived from, though ofc today they have chemical processes to produce it at scale

[@salcia92]

That cheeese looks very similar to Polish korbacze/ Slovakian korbačik, that are very characteristic to our Goralic Regions(Highlanders).

[@Luka-cp2sn]

Love how Mike straight away dunked his cheese into Jamie’s beer hahaha

[@brazilianseac]

Yay! You need to try Minnesota Wild Rice. It is very niche even for th US as it only naturally grows in the Great Lakes region of the US and Canada. If you can get hand harvested instead of cultivated even better. It's not actually rice, but a grass.

[@erikaberger4655]

Wild Rice breakfast porrige was my absolute favorite fall food as a MN native

[@17kiranime]

I'm SO glad you boys got to have that cheese! My mother found it in Portland, Oregon (here in the states) & we've been hooked on the stuff as THE perfect road trip snack ever since! I can't say I've ever seen it as-is, we've only ever had it smoked, but the fact it reminds me of smoking a string cheese (another popular snack in the states), it fits so well with us... she'll be excited to know it's Armenian (that's our ancestors right there!)

[@Divig]

If you have snack cheese you should try Juustoleipä (swedish kaffeost) from northern Finland (and Sweden). Cheese that you put in strong black coffee, leave a while and then eat.

[@SortedFood]

We will have to take a look. Thanks for your suggestion 👍

[@Meghan_Rae]

I've gotta try that!

[@lordmuhehe4605]

I'm sorry, but that sounds horrible.

[@Natz-d2c]

@@lordmuhehe4605 I'm curious to know what it tastes like and I hate coffee.

[@mrharvest]

@@Natz-d2c Only the real degenerates eat it like that. Most regular people heat it up and have it with cloudberry jam.

[@chrissystudiesx3]

I love these videos because it takes me on to a mini world tour via various cuisines and ingredients 🥰 Also it’s 12am here and it definitely made me hungry 🙈

[@Screamingtut]

the willow tree is a source of salicylic acid, which is the precursor of aspirin.

[@mLmGold264]

As someone of Cambodian descent I love that Jamie said Amok Trey is one of the best things he's eaten all year. Cambodian cuisine rarely gets promoted or recognized amongst all the amazing Southeast Asian dishes from countries like Vietnam, Thailand, Philippines, and so on. I recently ate a home version of Amok Trey and and its a deliciously creamy, fluffy curry dish with fish that is not fishy testing but tender and delicate from the steaming.

[@MrVovansim]

Oooh, willow syrup reminds me. You should try birch sap if you havent had it. It's sort of like maple syrup, but less sweet and more floral. It's incredible, if you can find it in the UK.

[@MildredCady]

Now I want a birch beer soda.

[@YaaLFH]

There's a good chance you'll find it in the local Polish shop.

[@erikaberger4655]

Mr grandpa makes his own syrup. Birch syrup is great in salad dressing!

[@nabra97]

Willow contains salicylic acid which is an anti-inflammatory, so it has proven medicinal purposes. It's another question that commercially available ones are more effective and may be safer

[@danielsantiagourtado3430]

Spaff looks so happy! And that pour was sublime! 🫡❤

[@prjndigo]

Got me with the willow but I've seen vids of Dok being grown and harvested and I've had 'finger root' I would describe it much like a properly grown but tastier jerusalem artichoke, probably the familiarity was high because we grew them about 30 feet apart in the same cultivated and nutrivated soil south of Champaign Illinois. (3 inches of horse p'toop, eighth inch of mixed firewood ash without pollutants, blended 12 inches deep with a 35hp tiller in some of the best soil on earth XD ) Our apple trees nearly killed themselves with load six years after we planted them as saplings in that yard.

[@danielsantiagourtado3430]

Best series is back! Love this series🎉

[@drdrdrk]

so... i was NOT expecting to see Jamie with a braided cheese on the thumbnail while I actually eating one as a snack after dinner! That was fun! Also, amok is crazy delicious, I've tried it this year on a trip.

[@solirar2955]

Clicked this when it had been live for 14 seconds. I’ll take my crown for the biggest Sorted fan now 😅

[@SortedFood]

That’s super quick 😆

[@eugdee7293]

​@@SortedFoodif they like only videos that have cheese or seafood it may be their channel. I personally click on the dislike button once either cheese or seafood is used since that seems to be the only videos you make. The lack of imagination and creativity in sorted videos is ridiculous. 95% have cheese or seafood. Just like the app. Zero suggestions for recipes when you remove cheese and seafoods.

[@thaisstone5192]

All hail the slobbering acolyte.

[@valkyrja--]

​@@eugdee7293Then their channel/app isn't for you? Imagine being so entitled you think someone should cater to your preferences...

[@x3xmikey333]

​@@eugdee7293 wtf are you on about, mate? You can't think far ahead enough to make one or two quick substitutions for your diet that a majority of most people DON'T adhere to? Yikes.

[@peterdeane4490]

I grew up on the Canadian prairies, where caragana hedges were very common. As kids, we would pick the flowers and chew on the sweet ends. The dok sano flowers look just like them.

[@brianjackson1928]

How about a programme with unusual uses for common ingredients , both herbal/spice and veg or meat/fish !!

[@susanwills4723]

I am a big fan of your videos. I have been watching them for years. Keep up the amazing work guys you rock

[@harrislondon]

Yay sortedtime!

[@argoth83]

I adore these videos, truly. Learn about so much interesting food. Thank you once again for spotlighting things I'd never otherwise see.

[@AuskaDezjArdamaath]

The Armenian cheese was interesting to me because we have something similar in Quebec which we call Tortillon since it’s all twisted before being put in the brine.

[@jaredheine4076]

I absolutely love Mike’s hoodie!

[@michaljahelka7759]

Number 2 seems to be something like korbáčik from our Slovak brothers. Cheers from Czech Rep. 🇨🇿🙌🇸🇰

[@sarahalvizo414]

We get a spring from willow. Its IS medicinal.

[@FernKhaoroptham]

So happy they're finally bringing Thai ingredients on the show!! I actually have Dok Sano growing at home.

[@Kvyse_]

Сыр косичка найс!

[@OphatTaerattanachai]

I’m so delighted to see “ดอกโสน” showing up in this channel. There are many Thai cuisines that use them, but not that I’ve heard that they travel far to UK. Also, about the Cambodian dish, there are Thai variants, being different in each region of Thailand. It’s called either “ห่อหมก (Hor-Mok)” or “หมก (Mok)” (up to the regions) which is made the same way but with other ingredients or different spice mix.

[@kodiuk]

How early?? :O can't wait to watch

[@kairotox]

I remember the days when mike would hate anything cheese related. Its awesome that hes found some to love over the years

[@bivergog3856]

Кто нажал из-за сыра косички?

[@Geashill]

Global taste testing certainly broadens our minds. Well done, Sorted!

[@ruinmaniac1411]

Is it just me or do you guys look a bit sunburned

[@moondust1992]

Its you, thinking you have a place to comment on the skin of others.

[@Meghan_Rae]

Ben and Jamie's cheeks and forehead are both lookin a bit sunkissed.

[@maromania7]

this was likely filmed right after thier Beach show

[@calsas171]

​@@moondust1992Lmao cool it bud. He legit just made an observation, no need for the aggro.

[@Uncle_Smidge]

It's literally summer and people do things outside, so

[@mitsuko0xidized]

12:35 - In Thailand, we have a very similar dish called ห่อหมก -- pronounced "Haw Moak", and when Jamie said that the "Amok Trey" was one of the best dishes he'd eaten that year, I 100% believed him because look at his face when he took that first bite! That was the face of someone who couldn't believe how good that bite was! 🤣🤣

[@Blondie42]

Such a pal, Ben is. Makin' such a fine lunch for 2 of his besties

[@poshblades2112]

Wow I remember watching your sorted series back in what? 2010. First recipe I made on my own was following your chili recipe. I was so sad when that series came to a close and just found this page today! So happy to see your content again! Much love

[@meratheafflictionwarlock]

Ohh the smoked cheese strands! My aunt brought it to me one time, she either bought it from Estonia or a shop that sells Estonian stuff, it is good stuff!

[@user-vt6qu4et3b]

I love sorted as it makes me want to try so many new foods I’ve never heard of before and less scared to be adventurous while traveling and testing foods.

[@TheodoreAck]

The art of progress is to preserve order amid change, and to preserve change amid order.

[@miketequieza6197]

iv said this before. but truly you have the best cooking show an the best people, I feel like iv watched every single episode I can't find 1 I haven't seen yet haha. recently found out im allergic to 23 different things so I can't even try most of the things :( love the content thanks!!