Blind Tasting 4 BUDGET vs PREMIUM Ingredients | Are they worth it?

[@avivgalmidi]

I want an April's Fools episode where the both the premium and non-premium dishes are exactly the same without any difference

[@rodepet]

And just have the cheff agree with what they are saying ' till the end?

[@drpotatocat492]

​@@rodepetnow that's evil

[@lostboy8084]

And of course you have to have one that doesn't even have the ingredient in it but he says it is there while the taste testers can agree or disagree.

[@Thatonlyone678]

I think for these folks every day is an April fool's day .. pity these people 😕

[@timokampwerth1996]

@@rodepet or make it a special with 10 ingredients, continuusly disagree with everything and threaten to condemn the looser to something individually devious like for example a cheese tasting for mike

[@gaurib]

I love how flustered Ben got everytime Barry confidently said the wrong ingredients while identifying the dish, seemed like his internal monologue would be something along the lines of where have I failed in hammering knowledge into your brains since so many years. Sometimes the normal guys seem so evolved with their cooking that it's seems a shame to call them normals anymore and times like this just takes you back to the good old days of their cooking struggles😂... you guys are so fun and adorable nonetheless...

[@asmith8692]

Loved the face palm over the tahini/lamb mixup.

[@FaysalAkbik]

Comparing light soy of any brand to tamari is an apples to oranges comparison.

[@Gwendly]

Seeing the issues with identifying the different cuts of meats I'd love to see a blind tasting of meats as a badge challenge for the normals :)

[@viis]

Masterchef Australia did a challenge where contestants had to identify 1 inch cubes of random foods, blindfolded. It looked super tough.

[@Fairyfink]

I'm still living in hope of Jamie and Ebbers doing a blind taste test of recipes where the only difference is the presence or absence of a bay leaf.

[@Anon-21j]

Good god let's forget the badges already, they lost all value and just became annoying as soon as opportunities weren't equal.

[@teets.x]

@@Fairyfink great for April fools next year yes please

[@justfornow3575]

@@Anon-21j when did the opportunities become unequal?

[@CDehning]

I would love a "pick the bay leaf". Is there any difference? Can they identify the difference? Ebbers vs Normals, please. 😂

[@kiro9291]

YES

[@sj32527]

Or maybe even with vs without bay leaf? People always claim it’s a useless flavoring. Time to test!

[@80hd-qx5xy]

​@@sj32527 Ethan chlebowski made a good video about that

[@adamsipeli4009]

I'm gunna be this guy.. -_- but fresh bayleaves make a MASSIVE difference imo. But I may agree.. the dried ones I'm not sure they really add a lot.

[@80hd-qx5xy]

@@CDehning glad I could help ^^

[@kilwat492]

I'd love to see a cross over for pretentious ingredients! Have three levels for pick the premium: budget, pretentious, and premium without pretense.

[@SortedFood]

This is a great idea.

[@danielsantiagourtado3430]

​@@SortedFood 👍👍👍👍

[@draxn0160]

This is a very good idea, though I could fear it might get a bit to complicated to see the difference between the pretentious option and the premium without pretense option. Do not get me wrong, I love the idea, and would very much like to see how they could pull it off.

[@chillynewberg2652]

​@Draxn0 I think the premium without pretense options will lean towards quality brands. Which is really good for them to cover alongside a budget option, for those with more or less in their bank.

[@chillynewberg2652]

​@@draxn0160 and obviously pretentious items will be over the top. Overly expensive, unnecessarily overdone (e.g. with gold flake or expensive truffle) Very different from a premium item.

[@TomOConnor-BlobOpera]

14:19 "There you go, what you got there" said in a fatherly tone. Clearly how Ben talks to Tyrone at the dinner table.

[@Mary-rr1wz]

The side by side comparison of Barry and Mike's plates after they've attacked the food is a perfect visual of how they are different 😂

[@billyeveryteen7328]

Please post a recipe for those tiramisu cookies/biscuits. Both Baz and Mike's reactions to it made me immediately want one.

[@HeavenlySGAngel]

I would like to see a pick the premium cook edition, Ben and Kush with the blindfolds.. whilst the normals describe the dishes

[@angelkisses5933]

Yes!! Definately a good idea 🫶👍 x

[@oanaalexia]

I'd like this too.

[@lessamorra8778]

Count me in. Love those chefs!!!❤

[@TheRazBB]

A lot of those Sainsbury’s pastes are actually so different from their authentic counterparts. Would be interesting to do a supermarket vs authentic kinda comparison across the board to see how badly anglicised some of these things get!

[@ryuusei1907]

Yeah, one look at the “miso” and I was disgusted. That is a total disgrace.

[@broshmosh]

Barry's reaction to the cookie was equal parts sketchy and hilarious 😂 There are quite a few things I could say which would get moderated 👀

[@irishwristwatch2487]

I did make him adorably fabulous for a brief moment ❤😂

[@JeffKotz]

And this is why I want to know how to make that cookie sandwich

[@lulubelle65]

@@JeffKotz we need to know how to make that cookie.

[@cftyftyufyfuyfty]

Seems like a good way to deter a suitor, he'd cream his pants and go for a nap while you clear his house and leave 😂

[@InCardiaSnoop]

It‘s actually really clever how you are not only promoting but showcasing your fantastic app in those formats. For the noodles I instantly checked the packs app for the recipe and realized that I currently have every ingredient at home, so my problem of being undecided of what to cook for dinner has been solved.

[@SortedFood]

This is what we LOVE to hear! 🙌

[@TUUK2006]

It's not. It's just shilling. KZbin is getting less and less about content and more and more like a modern infomercial channel. It's putting me off KZbin completely.

[@Gremalkin1979]

@@TUUK2006 That is unfortunately a necessity these days. KZbin is not as creator friendly as it was in the past. And having a production team is not cheap.

[@lynnettesue6240]

I agree with that! It looked delicious and it was definitely a smooth way to showcase sidekick. 😄

[@InCardiaSnoop]

@@TUUK2006 Feel free to go then. I assume you are living in a country where you can choose which content you want to consume on which platform. For your sake though try considering why content changes. Sorted is doing an amazing job of advertising something good they created (and which helps them continue doing what they do) and still deliver quality content. And in this case not only did they advertise something that helps them but also helped their consumers aka me in process. So….win:win.

[@kateh7484]

Barry really cannot tell his proteins apart. 🐠 🐑 🐷 😂

[@lunar_boobs_94x]

"Pulled pork!" 😂😂

[@Lilian040210]

Yes meat is so flavourful that you can't tell it apart

[@englishatheart]

Meats* Dead animals aren't the only source of protein.

[@raideurng2508]

I mean all of those had a sauce and a bunch of texture on them so I wouldn't fault him for it. No one expects nuts over fish.

[@fabe61]

The pistachio comparison was great - that's exactly the kind of thing where it really counts to save money and the cost difference is really noticable (unlike in rice). I don't think home cooks have any business really buying pistachios like those scicillian ones. Maybe if you were making a pistachio icecream for a special occasion, you'd really notice the difference. In cooking, clearly not. Great content guys.

[@Lilian040210]

I'm kinda mad that that's what they did. Instead of using actual pistachio centered recipe, like baklava

[@caelandemaziere7939]

This instant coffee thing made me think you guys should really have james hoffman on for something, would be great!

[@andieluke1366]

Yesss! Hoffman and Ebbers are both excellent teachers!

[@tenakeefe6293]

I love this series, for many reasons, but mainly for the enthusiasm and excitement that they bring to each dish. Barry's reaction to the cookie is an extreme example, but they genuinely seem to love the food and appreciate the work that went into making it.

[@RiverDanube]

Barry needs to show us how to make those cookies.

[@Balekkar]

I would love to see Kush and Ebbers do a guess the premium. Maybe they have to make 2-part guesses with less information. Like what the ingredient even is stacked with which is the premium one.

[@draxn0160]

Barry’s “Chicken”/Lamb mixup, and the forgetfulness as the first bite of Tahini, is just so very Barry. And I am here for it. Good Job with the video, and hope you all have a good day and a next week!

[@SortedFood]

How did he even forget what his first bite was? 😆

[@danielsantiagourtado3430]

​@@SortedFood thats Barry For ya😅😅😅

[@B_Bodziak]

@@SortedFood I think it's an ADHD tendency to quickly respond w/o stopping to "reflect" for a moment.... speaking from experience.

[@B_Bodziak]

My children and I used to play our made-up game of "What Is It?" Where we tried different foods with a scarf covering our eyes and tried to guess what it was. It was my way of getting them to experience different textures, flavors, food they may not normally try (we had specific rules in that if you picked it for someone to taste and guess, you had to also take a bite). When my daughter was 7yo, she did an experiment for her school's Science Fair involving blindfolded tasting vs sight tasting with a variety of soda/pop (Coke, Diet Coke, Sprite, Orange, Grape). Of course, almost all of the children correctly identifies the drinks when they weren't blindfolded. Although, nearly half mixed up Diet Coke and Coke. When blindfolded, it took between 0-2 sips before nearly every response was wrong, and the more rounds a child did the More likely they were to not be able to correct identify any drink. I think the results shocked all of us. Her entry won 1st place in her age group. As for the lamb/chicken, there would be a distinct texture to the sliced, processed gyro-styled lamb that would be very odd for BBQ'd chicken. Obviously, sight is a requirement for full(and correct?!) taste!

[@Ripheart789]

@@SortedFood Cause he's a dumbarse

[@TheoPhysics495]

I found your channel about a month ago and since then have watched just about every video you’ve made in the last 5 years 😂 Best channel ever.

[@SortedFood]

That’s pretty good going for only a month 😂

[@gellawella]

Woah in a month?? It’s about the same time for me and I think I’ve done a fourth of that and I try to see at least three when ever I’m watching. Phew good job!!

[@TheoPhysics495]

It’s been intense. 😂

[@gellawella]

@@TheoPhysics495 HAHA I guess you can say that again!! Well done 😆

[@CynthiaPrice79]

You guys should test the ideal alternative milks. See which one you all like best, and which you think is closest to dairy milk.

[@chadfalkin6850]

and test in different uses, drank straight, in coffee, with cereal, cooked in different ways, icecream. could even be a series

[@SapavemLasae]

I love these videos. I started using Miso in my dishes when I was struggling to eat better. I added it to homemade ramen and tried it out in some salmon dishes and found it phenomenal. Ive been itching to try out more of the ideas that sorted has and now I really want to try that pasta dish.

[@nanasguy]

watching this with my wife (we are both Japanese)....seeing the first 'miso' and we were both like "what the heck is that!?" lol

[@Gorkii89]

Even as a German who loves Japanese cuisine (I'm in Japan right now) I was a bit offended. 😂

[@Talmorne]

I couldn't believe my eyes!

[@erinhowett3630]

I live in New Orleans and last night we met a lovely couple from London. They were charmingly confused when I told them I was making biscuits and gravy for breakfast 😁

[@SortedFood]

😂 brilliant.

[@danielsantiagourtado3430]

​@@SortedFood Yep sounds delicious

[@francescasullivan7566]

Not a video idea but is there space on your app/web where you could list the ‘pick the premium’ where the less expensive option has won out? It could be a very handy buying guide! Excellent ep as always 😂

[@mitziknight6966]

I have only been introduced to this channel about 3 weeks ago through watching the Icing artist channel and your collaboration with her. Since then I tend to get sucked into your channel and watch 2 or 3 videos at a time. I would love to see a collaboration with a cookie artist, or to see any of you guys (chef or normals) decorate a sugar cookie with royal icing. Watching the Normals decorate anything has made me laugh so hard. Keep it up, I love it.

[@sharayalee3376]

Love this channel! Have some leftover phyllo dough and wasn’t sure what to do with it before it dries out. Just found my new ice cream topping idea!

[@exzyle2k]

Is the recipe for those cookies available? I'm totally intrigued by them. The bird's nest I can take it or leave it, but damn those cookies look good.

[@piamolstad6066]

I second this

[@spiderwrangler4457]

Half expected Barry to talk about picking up 'beefy flavors' in the dessert.

[@SortedFood]

😂

[@pookhahare]

That tiramasu cookie sounds and looks wonderful.

[@saskia5644]

For sure, I neeeed that recipe!

[@GIBBO4182]

£12 for a bag of nuts!? You know you’ve made it if these are on your shopping list! 😂

[@Lazy_Tim]

They'd be gone in one sitting too!

[@jackklbk8098]

imo 12£ to treat yourself once or twice a year i see nothing wrong tho if they are common stable in your cabinet i agree

[@haydncarter7988]

They truly have gone nuts 😆

[@danielahitstheroad]

I've been to the place in Sicily where those premium pistachios come from and had icecream made from them rolled in chopped pistachios. I've never had pistachio icecream that good ever before or after. Worth every cent when you know how they are grown.

[@GIBBO4182]

@@danielahitstheroad as a treat, on holiday, sure…but as a staple as part of your shopping list? Not a chance! Especially when they couldn’t even tell the difference between them and the cheaper ones

[@alexdavis5766]

The difference in Mike and Barry eating the cookie had me laughing 😂😂

[@mandylawrence6209]

I was thinking the same thing 😂 The cookies at the end…Barry had a huge mess and Mike had the piles moved so neatly 😂

[@angrypotato_fz]

It was so cute to see Barry having a calm, heavenly moment with his cokie :)

[@Apocalypz]

(18:00) A bit off-topic, but when I was staying in Rhode Island (NE part) in the US, I was told they had a 'state drink' of coffee milk. There was a specific syrup to use -- which proved 100% important -- and tasted absolutely heavenly. This is not a challenge, nor video suggestion; however, I would highly recommend giving a sweet treat of coffee milk a go. Honestly, it's syrup and milk, so don't be lazy. lol

[@janmay3901]

Will you talk about the difference between olive oils from different countries? Olive oil has great health benefits and the flavors are very different.

[@twinkle7389]

I think they've done a detailed video on olive oil farming with different notes and what each type is best for. I don't think they were from different countries though, just different types of olive oil

[@janmay3901]

@Twinkle correct. It was from a specific sponsor I believe. I hope they can go in depth about the different hues and flavor notes and then share recipe/use ideas. I love how different they all taste when they are plain, fresh

[@lexwolfhale1729]

love seeing how over the years the normals have gotten steadily better both in the kitchen and also at tasting and distinguishing different ingredients and their quality!

[@Aritul]

10:02 Kush is so sweet.

[@KimbaLoveAdams]

It's because of you guys, I now have miso both red and white...the real thing ..in my fridge. I actually stopped this video and made Miso Butter Pasta because I couldn't stand watching the guys eating it, and I didn't have any. Thank you , Sorted for igniting such a love for international flavors me and showing me how easy it is...at times... to make these dishes right here in my home. My family now thinks I'm so worldly. 🤣🤣

[@gendoll5006]

I love it! I love the time y’all put out new videos cause it’s always within the hour that I sit down for lunch 😆

[@SortedFood]

What’s on the menu? 👀

[@gendoll5006]

Frozen dollar store chicken sandwhich (surprisingly good) and chips 😂 eating m&m’s with my toddler for dessert 😆. It’s a rainy chill day today!

[@SahlinAxel]

Great video as always guys! Any chance the recipe for those coffee cream cookie sandwich will be available?

[@crazylegoblock]

Tahini is such a mystery ingredient to me. I would love to see more content about how to use it in many different ways.

[@wellox8856]

Barry was totally just being Barry in this video! 🤣

[@zouzelkovalenka]

It's really entertaining to watch discussions about prices. I laugh at each video because almost every "basic" item is three times (four times) more expensive in our country. So those indecisive approaches, to whether to buy more premium or not, are thanks to all of that much more fun. :D

[@tontobrooke]

Yes! Love this format, so glad to see it back!! Thanks Boys xx

[@daniwalmsley611]

You guys should do a recommended store cupboard ingredients, so a list of maybe 10-20 ingredients that have a really long shelf life that you can add to your side kick recipes. So things like Miso or tahini would be two that come to mind

[@ericchants]

I really like this idea. 10 store cupboard ingredients they think are best to always have, maybe even themed depending on what style of cooking you usually do: under 20 mins, veg, red meat, white meat etc.

[@RandomLoverOfNoodles]

Genuinely, one of my favorite series. Feels helpful.

[@EntirelyTom1]

Worth noting that the reason the cheap instant coffee was perceived as more bitter and “punchy” is likely at least in part because it contained Robusta which is harsher and less common these days. Most speciality coffee these days tends to use just arabica.

[@aragathor]

I wouldn't call Robusta harsh, it's just an acquired taste. Most good Italian coffee uses robusta in various amounts. In fact you can't really make a good espresso with a pure arabica coffee.

[@magnumxlpi]

Wrong... it's because with cheap coffee they roast it much darker to cover up defects/hide it being low grade beans

[@andysanderson2019]

I love these videos. Please do more! I have rewatched them too many times

[@TheBloodypete]

I just finished off the jar of the sainsburys miso paste, and I thought exactly the same thing, so good to know! Will be upgrading in my next shop!

[@MazzyJC]

I love how you always make me laugh. Can you do a test between, canned, frozen and fresh ingredients?

[@LeighWesleyMusic]

Must say as someone who enjoys specialty coffee, the coffee segment got me thinking about what the different kinds of coffee would be like in some desserts like a specialty cold press vs an espresso vs instant.

[@Montyh7]

wow that coffee biscuit looks amazing, I would love to try it - do you happen to have the recipe? Of course Barry's reaction makes it look so much better !

[@laeticia521]

Those are such small jars of miso 😂 Coming from Singapore I'm more used to seeing the 500g square packages of miso which Ben mentioned are cheaper per gram. Although nowadays there's too much salt in everything so I prefer to buy salt-reduced miso 😅

[@therelaxedgirl91]

Need the recipe for that last dessert dish. The white chocolate cookie with coffee custard

[@MissRainbowness]

I’d love to see a version of this where the team made a simple dish fully out of basic ingredients and then a couple of versions where different basic ingredients have been swapped for premium ones (eg with the first recipe do one where the miso is swapped but then one where the pasta is swapped) and get the boys to rate which one they like the best so we can see what makes the biggest difference if you can only afford one premium ingredient

[@PonderingDolphin]

As always beyond entertaining! Really enjoy these types of videos, as I do with all content you produce!

[@SortedFood]

Thank you and thanks for watching!

[@missyvanwinkle9247]

Love the Budget vs. Premium. I'm a cheapskate so I really like hearing the reviews, the nuances, how they're used and if it makes a diff in the application, etc. Well done, as usual.

[@Teunie22]

Hi can you guys try different types of vanilla

[@VelvetTeacake]

The Clearspring Organic Miso is even better still; in a big pouch too. Not too much more than that tiny MiSo Tasty jar (depending on where you go ).

[@PerkyStudio1]

Anybody got the name of the song at 8:14? My audio search couldn't pick it up

[@lemontea6113]

11:00 THE PART WHEN EBBERS FACEPALMED WAS SO FUNNY HAHAAH

[@MusingsFromTheDen]

"I'm glad there's a bench in front of me". I nearly dropped my cuppa! 🤣🤣 I might try that coffee. 😊

[@koroxus]

These are always such fun and has interesting stuff they find

[@TheHolm]

Mikes pallet is absolutely insane.

[@llamafromspace]

This is one of my favorite series, entertaining and helpful

[@Tornroot]

I'm glad to see the options in the UK getting better and better, we're not limited to rubbish imitations anymore! Should try some different hummus, one home-cooked, one supermarket own brand, and currently the best brand that I'm aware of that you can find in UK supermarkets (or at least, Waitrose) is 'Sabra'.

[@crisisgear]

I'd love to see different priced chillis be tried in dishes from around the world, like 2 different scotch bonnets in a Jamaican jerk dish, 2 of the same type of chilli used in an Indonesian dish and other dishes. Would be nice to see if you get more of the flavour from the chilli from a "higher quality" one or not.

[@WindInMyWings]

I'd like to see one with things like carrots, onions, tomatoes, milk, basic everyday ingredients. Not organic versions or fancy versions, just supermarkets own. I regularly debate with my dad the merits of ASDA vs Waitrose. He argues you get what you pay for so Waitrose is better, I argue a carrot is a carrot and they are the same in both places so ASDA is better as it is not wasting money on something that is the same everywhere.

[@mariannegrochol8384]

Talenti gelato used to have a flavor called Sicilian Pistachio - more savory than sweet. They apparently had a supply disruption and switched to different pistachios. It's now Pacific Coast Pistachio and does not taste the same at all - too sweet for my taste.

[@danielsantiagourtado3430]

You guys aced it! Great comparasions and excellent video as always! Love you all!❤❤❤❤❤

[@einfachmalessen]

Can you please make a video about different ways you can use miso paste? I've got three kinds sitting in my fridge and other than soup, I'm not sure how to use them in everyday cooking. Will try the butter miso pasta today and can't wait!

[@danielsantiagourtado3430]

I never miss a notification from you guys! You never fail to make my day so much better! Thank you!😊😊❤❤❤🎉🎉🎉

[@jennifermotha9665]

Would kill for that white chocolate cookie recipe 😍

[@ginnyweatherbee7941]

Good job,guys. Mike’s palate is amazing

[@teddymartinii1979]

I am amazed at how popular instant coffee is in the UK. It gets a tiny amount of shelf space in American grocery stores. But, half the coffee isle is K-Cups, which are another way to make a single cup of coffee quickly. BTW, I love pistachios. I buy American pistachios, because they are cheaper here, although still not cheap. I like shells on, so I can sit and slowly eat them while I relax on the patio. I also use pistachios in my pesto, instead of pine nuts.

[@jlee1522]

The plating on the monkfish dishes are exquisite, and even ridiculous considering both eaters were blindfolded. But a chef is a chef always!

[@chris_is_here_oh_no]

Excellent video, great comparisons!

[@SortedFood]

Glad you enjoyed it. Thanks for watching!

[@funnylizzie87]

I would love to see Ben make a homemade version of miso

[@adde9506]

Brad Leone has already done it. It takes months, so probably outside the parameters of Sorted, though probably still something Ben would find fun.

[@oanaalexia]

@@adde9506 you can make the vid and forget about until it's done.

[@bubblekittea]

omg I really want the recipe for that coffee sandwhich after seeing their reaction!

[@lupus1082]

wanted to try the misso butter pasta recipe but had to find it elsewhere cause no sign of it on your site.

[@H_mzaS]

Great video! I have recently dicsovered your channel and I love it. I was wondering would it be possible for you guys to share the recipe for the coffee cookie sandwich?

[@Staynes89]

So ive got some miso in my fridge but cant find any use for it. I used it for marinating chicken wings together with some gochujang and sriracha once or twice and its a nice addative but then i tried to make a japanese miso soup and just couldnt get any real flavour into that and ever since then im just completely out of ideas to find a good use for it.

[@spicyskink]

Love the series and content! Keep up the awesome work!

[@patrickkelly2149]

As a chef in work we do something like in this video use the cheap Option when its good velu we Use the deer option when we r use the ingredient as the ingredient

[@zionsofer3850]

Love these videos! Just wanted to point out that the Tahini is pronounced Ba-Ra-Keh which is similar to like a blessing. If you can find it I really recommend the Karawan brand - it is one of the best brands of Tahini you can find!

[@rvdb7363]

Try ketjap manis (not sure how available it is in the UK to begin with. In the Netherlands, every supermarket and Asian food store carries at least 5 different types. I find there is quite a difference between the cheaper and more premium varieties)

[@charuchopra9750]

I love you guys 100...this is me commenting on 100th video of yours...I have definitely watched more!

[@jenisedai]

I wish you guys would do an allergy show- like the best substitutes for ingredients that are common allergens. I would love to keep miso in my fridge- but I'm allergic to soy.

[@BumbleWings]

Try fava bean miso, or chickpea miso, if those are available where you live

[@1998tkhri]

I've been using Soom tahini instead of the cheap ones and it's made a huge difference when I make hummus

[@MidnightSunna]

Honestly an episode exploring coffee ranging from single origin pour over to different instant coffees would be really fun. Maybe a collaboration with James Hoffman?

[@FlyingHangman]

I got way to excited to find out the miso paste in my fridge is the "premium" version.... considering i just picked a random one one day, which was nice, so kept getting it

[@rhot2012]

I've used miso all my life. I have some Japanese miso in my frig now. Fascinating to see miso being used in Western recipes. I have to try the noodle dish myself.

[@marablemorgan8292]

I always keep a jar or tin of good espresso for baking and cooking... especially brownies and other chocolate dishes. There's always a container of miso in the fridge, and my tahini is in the pantry, but my husband eats whatever nuts are around so I never have them to use...! Nice job, guys! And I spend better money if it's for the flavor and doesn't require a large volume... a little goes a long way.

[@oskrm]

Tahini and something sweet like molasses is really good. In Egypt, we eat them with Feteer.

[@giraffesinc.2193]

That was super interesting ... especially the knowledge that I do not need an espresso maker to make delicvious tiramisu! I was shocked that Barry actually drinks instant coffee ... I wonder what would happen if you blind taste tested coffees that were the same but over/under extracted. I remember doing t hat in a cooking class long ago and was so shocked at the differences.

[@maartenvandenberge7116]

ive often bought nogua from a chocolaterie who always uses the sicilian pistacio's on em, so I noticed by colour that they were the premium, but interesting to see that there so much more expensive then an already more premium bag

[@1232lesach]

"Its got lemon in it which is odd." Oh just like the "triangle of flavor" when Barry added lime to rhubarb in that pass it on :)

[@alberich5355]

I'm always having some Little's instant at home, just to have some drinkable instant for days where I'm running low on fresh beans. It's good for instant coffee but it's far away from decent coffee. Maybe you could feature James Hoffmann in one of your future Videos to create some great coffee based dishes.

[@12fulworld69]

I like the fact that both premiums are equally obtainable, with the coffee being from two different supermarket's, but I do kinda miss the crazy premium thing that is many times the price and that you'd have to order online. There's a lot of really quite premium instant specialty coffees and would've loved to see the different that makes.

[@firassami50]

if you guys want a lovely desert in the middle east we use tahini and date molasses or dibis and rashi to make a delicious snack with pita