2 Ways to Make French Toast… Like a Chef | Sorted Food

[@louan1234]

😲 The spring of mint!!!! The spring of mint is back!!!

[@SortedFood]

Classic Ben 😂

[@danielstone9978]

What next? Microplaning a wrigleys.... 😅

[@Missmethinksalot1]

Must... resist... being a GN... enjoy the wholesomeness... aaaaagh done.

[@MegzxJB]

My immediate thought too 😄

[@christinamcallister3791]

@@Missmethinksalot1 Well done! 😉

[@raniadawood1614]

Dear Sorted Team I would like to thank you for making your viewers weeks better.I look forward to seeing your videos during the week. These Friday videos are my favorite. I think your team makes great videos and edits

[@SortedFood]

Thank you so much, comments like this really do mean a lot to the whole team :)

[@rainbowsocks7227]

Best way to start the weekend: a Sorted video and french toast!

[@SortedFood]

Is this going to be your weekend treat?

[@rainbowsocks7227]

@@SortedFood After watching this, for sure! 😉

[@sarahwates3747]

@James Cook Friday is the start of the weekend

[@rainbowsocks7227]

@James Cook Thank's, I don't have a calendar! 😘

[@dizzygunner]

@James Cook don't be a bellend

[@hughieland3058]

I’m currently in Manchester children’s hospital receiving treatment for leukaemia and the videos are keeping me going and I’m enjoying all the videos and inspiring me to cook more. Thanks to all the sorted guys. My favourite videos are the kitchen gadgets and pass it on so if you could do some more of them, that would be great. Loved this one too, thank you again. From Hughie (age 10).

[@sahilbhagwat3254]

I love these Ben Tutorials... I tried the pasta yesterday turned out amazing .. Thanks guys for the amazing content

[@SortedFood]

Nice glad you enjoyed it! How did you find rolling out the pasta? Tough work right?

[@sahilbhagwat3254]

@@SortedFood Not thin enough to make my mum proud but I'll get there 😅

[@iamnotvanessa7460]

@@sahilbhagwat3254 i am proud of you :)

[@elizabethchia2547]

Hi everyone! If you'd like to see a live demo of Ben cooking, the London School of Economics (LSE)'s Students For Children Society is cohosting a virtual workshop fundraiser with Ben from SortedFood! 100% of proceeds will go to Save the Children, to help children who are most vulnerable during this difficult period. Join us for an hour-long live demo and Q&A on the 30th of November, at 2-3 GMT on Zoom! Admission is free, but you're encouraged to donate in support of Save the Children :) Find out more at @lsesustudents4children

[@sahilbhagwat3254]

@@iamnotvanessa7460 thanks man... Gives me hope

[@barbararajska3570]

Ben: '' you're going to give me reputation..'' Everyone: too late Ben, too late :D link tipsy Ben talking about berries :D

[@SortedFood]

Yup, definitely too late 😂

[@AnnabelSmyth]

I thought exactly that!

[@Risetosovengarde]

Besides, I thought he was a bit of a lad?

[@barbararajska3570]

@@Risetosovengarde yep, he said so himself 🤣🤣🤣

[@organicgrains]

@@Risetosovengarde LOL

[@brenixon1577]

I love these videos. Seeing Ben in his element making dishes I actually have ingredients for...makes me happy.

[@tepmurt76]

Even in a simpler video, you can really tell how much Ben just loves cooking and that's one of the things that keeps me watching.

[@RoboBabe08]

I love when Ben gets a little awkward. "Cheeky?....not sure why I said that. You know what I mean."

[@SortedFood]

😂

[@GH-Rav]

He's finally becoming self aware 👀 ⚠

[@monicas2461]

Yes! I think that is a very charming part of him!

[@chriskent3286]

More "Like a chef" tutorials please! I've even made my own pasta after seeing one!

[@princessninjapants3505]

Same here. Took me a couple of tries to get it right but it's so worth the effort

[@alisha5100]

I got the notification and my first thought was 'Sunday already?' You're spoiling us lads.

[@SortedFood]

A little UK lockdown treat.

[@Missmethinksalot1]

@@SortedFood well deserved then.

[@oniichan1123]

It's been a while since we've had a cookbook challenge. Can we get one please?

[@SortedFood]

One coming up next week.... ooooops.... spoiler alert!

[@oniichan1123]

@@SortedFood Yay!!

[@emilyalcorn3547]

Yaaaaaaaaaay!!!!!!

[@maevid1]

I got my mum addicted to your videos too, and now we both always get so excited when you post a new video.

[@SortedFood]

That's so great to hear :)

[@shanayazaveri2620]

That's so sweet

[@isaaco89]

It’s a shame that this series haven’t continued, I love all these tips!!

[@rushi9261]

OMGOMGOMG YESSSSSSSS! i was hoping this series would come back! thank youuuu

[@SortedFood]

You're welcome 😆

[@SvMaverick91]

Ben : "you are going to give me a reputation" also Ben : " *while monologing about berries* more gin! " I just love that guy! Especially when he drops something like "if you wanna be a bit cheeky"

[@justachick9793]

I can't tell you how much I appreciate these Friday videos, guys. Thank you so much!

[@Trookies]

I'm here for Ben and his new haircut. Looks so fresh😉

[@farhanazmi5278]

Someone got a haircut

[@Jay92925]

He has a new haircut

[@Dave_Parrott]

Legit didn't notice. Looked carefully after reading this comment; still can't tell.

[@LavLightKnight]

@@Dave_Parrott I noticed as soon as the video started but started to question myself about it lol

[@alexdavis5766]

Got very confused just then on what day it is! Love a Friday freebie video!

[@SortedFood]

Friday freebie.... we like that term!

[@rachismify]

Same! i thought i skipped last week's.. turns out i was earlier than the notification 😂 yay to friday freebie!

[@philliptrzcinski5243]

Glad you brought this back, ebbers is a great teacher. Bit of a different style for you guys but I really like these.

[@Kaletiel]

And Professor Ebbers is in again, with today's lecture: French toast for everyone! Keep making them!

[@kaitlyntilton4907]

Yes!

[@dustL00P]

I remember when I was younger my mom making eggy bread but used to put a bit more of the mix in the pan so to get crispy bits on the outside so it was like an omelette bread but then finished it on the plate with mixed fruit jam. Stuck with me ever since n still make it to this day

[@SortedFood]

Mmmmmm yum!

[@kinos6503]

Oooh. This makes me thing of that omelette sandwich where you soak in in the pan then fold up the bits then form a sandwich

[@djweston4]

Yes, perfect

[@RuffledFox]

My SO do it that way, she put a good part of in the pan, and it's delicious. We are in France and she has been in culinary school so not so unconventional way of doing it in France either :). edit : Salted butter is also fantastic in it, gives a very nice touch of salt that makes it perfect. I usually don't even put anything else on mine (except I'm a bit heavy on cinnamon...but it's just because I love cinnamon).

[@katies3971]

Both look gorgeous! As Ben was plating the sweet one with the berries I thought to myself "oh I miss Ben's sprigs of mint" and then he used one! Happy days! :)

[@birdiekay686]

THANK YOU! I'm so happy you guys brought this series back! We really appricate it!

[@pschexy945]

No one has ever told me I *can't* make savory French toast... but now that someone's told me that I *can* ... well, the possibilities really open up, don't they?

[@violetskies14]

Yeah in England we usually just call it eggy bread and it being a sweet thing is kinda American. I never thought of putting syrup on it until I saw American tv.

[@ladykayla7417]

@@violetskies14 yeah. My grandmother taught me how to make what she called “king’s (or queen’s) bread” close to 50 years ago. Whisk eggs & milk with a fork, add salt & pepper, dip sliced bread in the mix & drop in the frying pan. I’d get a damned sight more than one slice per egg out of it though! 😁

[@IronMan-pp6qf]

I was so sure Ben would say "You only need two ingredients: French, and toast"

[@Ozuhananas]

Just a bit of rum or orange blossom in the custard for the sweet version makes it even better

[@Loreurka]

Orange blossom is a must in french toast, I can’t have sweet french toasts without adding drops of orange blossom in the custard 🤷🏻‍♂️

[@Ozuhananas]

@@Loreurka Yeah, but not everyone likes it. I love it, but sometimes for a change I like to put rhum instead, it's pretty good too

[@elixyrevad]

I do mine with loads of cracked black pepper, dried mixed herbs and then fill two slices with crispy grilled bacon, yummy!

[@chosethebluepill]

Where's the MikeCam? Inference: They don't want us to see his tshirt and know how many videos they shot that day. I'm on to you, sorted. Hehe!

[@ukrockhit]

Glad you are doing more of the chef guides!! I have used the pizza one lots of times! Always happy for more of these

[@planetbroccoli5405]

10:00am here and a great time to make french toast!!!

[@SortedFood]

You're winning mate!

[@sirBrouwer]

with or with out booze?

[@planetbroccoli5405]

@@sirBrouwer WITH BOOZE !!! I didn't work today, just had to rake leaves and watch election results

[@sirBrouwer]

@@planetbroccoli5405 raking leaves is work. you have earned it. ;-)

[@themat42]

Thank you for the "Like a Chef" series and please continue it :) It's wonderful and motivated me to finally try some of these myself. Omelettes, Pancakes and Pasta all turned out great. Next up: French Toast!

[@kittykatinabag]

There's a New England tradition of when a snowstorm hits, everybody goes out and clears the grocery stores of bread and eggs to make french toast. Very much a brunch food here too, although I will say I haven't tried a savory version.

[@danman1094]

Haha yes we do. It seems like every snow day my son says can we have French toast and bacon. Were from Massachusetts

[@kittykatinabag]

@@danman1094 Its one of my favorite things to witness as a transplant. I never had snow days growing up so I don't know that feeling but I love the meaning that it has for people who did grow up here.

[@GenXBecks]

Bostonian in London here. Also miss the snow storms and snow days. I've gotten used to not having snow during the winter holidays over the past 10 years, but every year I hope for better. Will definitely try that savoury version.

[@necropunk0]

Same, not even during a snowstorm, we've made it every couple of weeks because of how quick and tasty a breakfast thing it is

[@reggiebuffat]

@@GenXBecks Well, you've had a humongous snow storm rubbish year. 😉

[@AlbertoRestifo]

This is my favorite series of yours. I’ve made all the recipes in it so far and they all came out absolutely amazing. Keep it up!!!

[@Kricke87]

Yes!!! More Friday videos!! And when I saw the savory toast I immediately thought of adding some prosciutto or Parma ham. I'm definitely going to try those recipes 😁✌️

[@synthiaperkins121]

Yay! Friday! A proctologist is walking down the hall and pulls a thermometer out of his pocket and sighs. Some arse has got my pen again.... Much love for all of you from Utah, USA.

[@sirBrouwer]

I hope that doctor does not have the habit of steering his coffee with his pen.

[@heatherwillis-kershner1973]

There was a dad joke shaped hole in me, i barely knew was there till you said this. Thank you

[@ThatLeBelKid]

Ongoing petition for "Drunk chefs remote control sober Normals." Please :)

[@SortedFood]

LOLLLLL

[@ThatLeBelKid]

@@SortedFoodLol I'll pay for the alcohol just please make this happen.

[@keeprockin69]

That sounds absolutely hilarious!

[@JasmineShinga]

Oh hell yeah. I want to see a sassy, sloshed James trying to instruct one of the Normals. Ebbers off to one side, three gins in and no one can tell :D

[@TheNinnyfee]

Or vice versa :D

[@Classiclover4ever]

Amazing tips! the one about watching for the butter to melt and then stop bubbling to place the bread is fantastic!

[@jamesbarisitz4794]

The sizzle isn't "impurities ". It's the water evaporating from the butter.

[@naomiavery1906]

You guys really are getting us through this crazy time, thanks lads

[@kyrat6079]

American french toast is served with a lil sprinkle of powdered sugar and syrup and its delicious but im definitely gonna try these toppings for something new!!

[@shanayazaveri2620]

Try a bit of powdered cardamom. It would be another taste varient

[@peonies-]

I love these "essential" skills methods! Keeping me practicing during covid

[@SchwachsinnProduzent]

Here in Germany we call it "Armer Ritter" which translates to poor knight. I still learned it as a simple way to recycle hard bread that you otherwise could only feed to the animals or soak in your soup. But the way I learnt was of course a simpler everyday way, that lets it soak in milk, dip both sides in egg, put it in the frying pan and toss abit of sugar and cinnamon on the still hot bread afterwards. Using Graubrot (greay bread) needs a lot of patience though. It get dry rather fast, but soaking it takes forever.

[@rolfs2165]

My mum used to make it with zwieback, because we never had bread going old. Not with five people in the house.

[@deelirious]

In Catalonia my grandmother used to made the same way for me, in Catalan are called “croquetas de santa Teresa” and in Spanish “torrijas”. No meaning behind the names. And the bread was more like a baguette type and of course, no butter to fry but olive oil.

[@arokh72]

This has amped up my French toast game forever. Growing up, and even now as an adult, French toast in my household was basically dunking some bread into seasoned beaten eggs and milk, chuck it into a hot pan, and serve up with tomato sauce on top. I had never had sweet French toast, and always thought it was savoury brekky thing.

[@georkost]

Yayyyyyyyyyy!!! Friday treat❤️❤️❤️❤️ thank you guys 💜

[@veavenkill]

So happy that this series is back!

[@tomthumb1322]

My family thinks I sold my soul to the devil or something since I've been cooking some of your recipes. Forgive if I don't let the cat out of the bag just yet :D

[@miekekuppen9275]

If you had you could probably buy it back by cooking him some of these.

[@onewomanarmy6451]

I just can't help but smile whenever I see Ben add that sprig of mint!

[@Crazt]

The Alton Brown method with the Japanese milk break, dried over night is a master piece!

[@TheFallenFaob]

I would like to see them try out some of his recipes

[@SortedFood]

Niceeeeee

[@Getpojke]

@@TheFallenFaob Yeah a team up between Sorted, Alton Brown and My Name Is Andong would be great. My three favourite cooking channels.

[@Crazt]

@@TheFallenFaob, pro chef vs. Normal follow Alton Brown dishes then graded by Mr. Brown himself!

[@TheFallenFaob]

I was just wondering what the guys from sorted would be like as sock puppets

[@bobm5579]

So glad you brought this series back! Absolutely loving it!

[@TheNinnyfee]

This looks so delicious and immediately had ideas firing in my mind about a Christmassy french toast, a brioche one soaked in a mixture of half milk/eggs and beef consommé with caramelized onions and cheese (kind of a French Onion Soup French Toast)..., and a peanut butter drizzle/cream cheese to accompany the berries in your sweet version. Savoury versions work with clafoutis, too, by the way, so good!

[@GundamGokuTV]

The first thing that came to mind for me was Garlic bread. Garlic, Salt and Pepper and Parm.

[@zaplan6762]

I'm glad you brought up the origiof French toast, as a french person i'm always amused to see it labeled as a fancy dish when it's literally what we would make on lazy sunday noghts as a kid ! Same for quiche, always surprised to see how people are so obsessed with it x) ! I like the twist wit the zaatar I will try it out !

[@chameleanne_]

Oh I haven't had french toast in a while and this is really making me want some!! Though my favorite bread to use is definitely Challah!

[@katiejarratt2989]

100% Having French Toast for breaky in the morning! Thanks for the inspo. Keep being you Ben!

[@oon-huing1729]

Mike: "oh wow! That is so soggy in the middle!" Me: (immediately starts singing) I'm soggy in the middle baby let me be!

[@izuizabela6613]

I believe it is "let me bake" but who knows :D

[@oon-huing1729]

@@izuizabela6613 now that I think about it, it's "I'm gooey in the middle let me bake" isn't it? 😂😝

[@saint-cetacean]

@@oon-huing1729 it's been a long time 😂

[@oon-huing1729]

@@saint-cetacean and boy do I miss it!

[@Loreurka]

@@oon-huing1729 yes it is I m gooey in the middle baby let me bake 😂 it’s ok we understood you

[@JudyCZ]

A tip for vanilla flavour - homemade vanilla sugar. If you have a leftover pod (because you used the seeds in a recipe) just stick it in a jar full of sugar that you'll stir and refill every once in a while. You get a super real vanilla flavour (also quite strong) that will last for kilos and kilos of sugar at the end (mine just lost probably all its aroma and I've had that pod in the jar for a year and a half). Anyway, great video to watch on a diet, guys. :)

[@madonna4874]

Thanks for the idea! Trying this.

[@Taima47]

I am going to do the savory one rn, love me some za3tar

[@SortedFood]

Such a good spice mix.

[@Drake844221]

My wife made something really interesting the other day. We took a loaf of bread from the store and soaked each slice in turn with the french toast custard with spices like cinnamon, sugar, and all of that, and steadily dipped each slice into the custard, loading it into a loaf pan. She then baked that in the oven, and it came out so nice and gooey in the middle, with the edges really lovely and crispy. Definitely something worth trying and experimenting with. I'm tempted to do a loaf of home-made yeast bread and use that. It still worked pretty nicely with store-bought bread.

[@ketanchachad]

5:14 Dollop of yogurt ... Ooohhhh!!! Dollop of fruit stew ... Ooohhhh!!! A sprig of mint ... Aaaarrrggghhhhh!!!!

[@gollyhollyolly]

I'm so here for these basic to basic recipes and videos! Ben always has such intuitive tips

[@SortedFood]

Glad you like them! :)

[@DemiEmma1504]

Funfact: French Toast in German is Armer Ritter which translates to poor Knight.

[@kristofferhusebjohansson716]

Same in Norwegian: Arme riddere. I find it fun how similar the languages are sometimes :)

[@wesseldevries3]

Another fun fact: in Dutch they're called "wentelteefjes", which literally translated would mean something like "flipping bitches". Although the term is thought to come from an instruction: "wentel 't eventjes", which would translate to "just flip it (quickly/easily)". Thought I'd share. :)

[@laartje24]

@@wesseldevries3 For a moment I wanted to explain that "teefje" can also mean female dog. Then I remembered the same is true for "bitch" . How even did it happen that both different meanings for the same word translate 1 on 1 between English and Dutch.

[@wesseldevries3]

@@laartje24 Isn't language wonderful. Also, probably because Dutch and English are at their roots West-Germanic languages.

[@davywalters5161]

I absolutely love these videos where you talk through simple stuff! It's really helpful, thanks!!

[@ThomasPenn94]

It’s not the impurities coming out of the butter, it’s the water evaporating.

[@monaaumair8078]

I make my French toast similar...and add a wee bit of nutmeg with the cinnamon. I also use shortening instead of butter (I’ll save the butter for topping). By using the shortening I don’t have to worry about browning/burning and it gives a nice “fried” crunch around the edge!

[@AngryApple]

Oooooh this is french toast, in germany its know under "Armer Ritter" Poor Knight :D

[@l.n.4929]

I know people that eat Arme Ritter with Elderflowers dunked in the mixture and baked as well.

[@shalbwachs]

@@l.n.4929 we do that in Lower Austria 😍

[@MB-xd4ul]

In Dutch we call them wentelteefjes which more or less translates to "little turning bitches”

[@AngryApple]

Im hungry now

[@mariahelenius5141]

In Finland too!

[@philipbrown4602]

Love Mike's ' oooh, soggy in the middle' quote of the day!

[@ConniJo]

Baby let it bake? 🥺

[@MrAngerius]

Ben: "You can use any milk you like: ...soy, NUT milk..." Me: "Well guess thats when my No Nut November ends"

[@rebeccametcalf4448]

I'm from Canada and we grew up eating French toast almost every weekend. Not all done up, just cinnamon and syrup on top. My absolute favorite. You can keep your pancakes and waffles.

[@Ze-Germanzuk]

We're British, it's "Eggy Bread" lol

[@jamesterwilliger3176]

I love these videos where there is a variation on a recipe. I do a tradition with my kids where on their birthday I make eight kinds of some kind of food. My favorite ones so far have been eight kinds of barbeque sauce and eight kinds of pizza. These kinds of videos remind me of that tradition and give me great ideas.

[@otterylexa4499]

3:00 Ben: "impurities coming out of the butter" it's called water!

[@izuizabela6613]

not only that. Mostly milk proteins. You basically do clarified butter on pan

[@goatkidmom]

Actual buttermilk (not the cultured stuff).

[@youssofashraf]

Za'taar is actually arabic for thyme, maybe it's been adapted as a name for a spice blend, but it's originally the translation of thyme; just like how hummus is the translation of chickpea but also the name of the dip. I personally usually use dried thyme in almost all recipes, salt pepper and thyme

[@deelirious]

Thanks, very interesting information.

[@m2pt5]

I don't think I've heard a Brit call it "French toast" before, it's always "eggy bread".

[@jmcosmos]

Now THIS is the sort of video I miss! It's a clear throwback to early Sorted format, the thing which drew me in to begin with.

[@JanaAllgaier]

Now that you mentionend it with the using up of stale bread in germany we have a similar dish that is called arme Ritter= poor knights :) and was a food for poor people:)

[@phirerising]

It might be the same thing different name

[@JanaAllgaier]

@@phirerising you might be right about that:)

[@wizzzjer]

Wow, didn't know it is called "poor knight" in Germany! My mother calls it "бедный рыцарь" which is also literally a "poor knight" :D

[@JanaAllgaier]

@@wizzzjer thas really cool! Makes one wo der were it originated:)

[@wizzzjer]

@@JanaAllgaier I would bet on Germany :) Considering that knights as concept are very familiar to that culture so it's may be very likely to use that word to name a simple dish. Haha, can't believe I'm writing a comment about french toasts and their place in culture :D :D

[@mikebalfe4081]

Great video Ben. You make something so simple yet interesting to watch. You guys really are an inspiration to us "normals".

[@margowsky]

A Friday bonus!! Thank you. Much needed today here in the USA. Any distraction is a good one and an extra Sorted! video is one of the best distractions!

[@ryanfairbrother9657]

Yaaaasss! Nothing better than waking up and seeing a surprise sorted video! Loving it

[@alexever17]

My favorite series on the channel together with pass it on

[@gregord1986]

When I saw the sweet version my mouth started to water, and I was like OMG I so want to get ahold of that right now.

[@Coentjemons]

Glad to Mike and Ben spending sone quality time together... its been so long

[@RIXRADvidz]

some cooking channels are actually posting content of following the instructions on the back of a cake mix/ baking mix box. We Are Entering the Doldrums of Content. anything no matter how lacking in entertainment or educational value is being posted. I am so thankful for channels like SORTEDfood that stay original

[@SortedFood]

Thanks for your kind words... We always strive for content that helps!

[@jackpaulfoster5223]

Great start to the weekend, anyone else Already looking for the next simple recipes

[@judithdrake9688]

Taking me back to holidays in France, using leftover bread to make eggy bread ....... gorgeous!

[@parastusherafatian472]

I love this new format 😍😍😍😍

[@jayrcole]

Intended to make french toast with the two leftover slices of homemade bread I had yesterday morning. Grateful I forgot and I watched this video. What a way to celebrate this morning!

[@fraurosenthal2958]

Yum! I' m definitly gonna try these! Even more excited about the salty than the sweet.

[@grahamhole4989]

Thanks Ben ,Mike , simple and Stunning !!

[@WickedFae22]

Ben is already my favorite, but watching him make my favorite breakfast just makes me love him more tbh.

[@flibbertygibbette]

Try adding rosewater and cardamom along with a bit of vanilla to the custard mix. It's delicious. Not too much rosewater, though, a little goes a long way. I also like to caramelize a bit of sugar on one side by adding sugar to the top of the slice as the second side is cooking, then flipping it back over, caramelizing, and serving. It adds a little crunch and sweetness. I learned this sugar trick from a friend whose grandmother used to do it this way when my friend would visit her in Provence.

[@adrita2606]

Omg! What a lovely surprise! Thanks for the great start to the weekend!

[@iamthesword1180]

Very nice to see some good old-fashioned recipe videos again. I kind of missed them for a while now (even though I enjoy the other content).

[@suc8831]

"Mid-week" treat! Ben never fails to entertain with his play of words.

[@Getpojke]

Huzzah! Thank you. Both look great but I like savoury so that's the one I'd go for. Folk often seem to forget French toast, but it's up there with pancakes for me, but easier to make and just as appreciated by "guests" when you whip some up. Like to pop a little tomato puree or paste into the egg mixture of mine and a little Worcestershire sauce just to up the umami. Thanks for the extra videos, much appreciated.

[@willhomerrr]

Really enjoy this straight forward video format

[@siouxsqueakpickle3272]

French toast being a luxury dish gave me a chuckle, because it was one of the first things I learned to cook as a kid, being both cheap and easy. It's still a go-to basic meal, though I prefer to eat it later in the day. Pancakes and waffles, FT's breakfast cousins, are a much bigger PITA - though equally delicious vehicles for butter and maple syrup

[@VampireBunneh]

This video feels very throw back to older videos, I love it!

[@AniaBumba]

I love these “like a Chef” tutorials. I made a pizza last week and it was amazing! Thank you Sorted amd thank you Ben. P.S. I like your hairstyle Ben 😻

[@Amrita464]

these videos are perfect! I live for simple ratios I can cook by instead of feeling like I have to memorize exact volumes to get something right. in my house we chop up chilis (or more likely, red pepper flakes because I don't have fresh chilis) and onion very finely and use that as flavor with some salt and pepper! goes really well with taco bell hot sauce.

[@swapnildhakate2895]

You guys are amazing....keep doing such things and thanks for entertaining us