PICK THE PREMIUM Marathon | Sorted Food

[@Kristene.L]

Love it. Compilations on the weekend are the best. You literally don't have to go randomly picking vids to watch 🙂 Now not to make Ebbers head too big, I could literally listen to him talk all day.

[@ChongBoy1]

Yeah, you have to love the knowledge Ebbers has and the way he explains stuff to us mere mortals, it's both fantastic facts and some cringe mixed. It's awesome and should never change!

[@EverlastingTorr]

I love the marathon episodes for days like this. I’ve got a stinking cough, in bed, sipping hot Vimto, feeling sorry for myself. Cheers for the new one! ❤

[@MichaelQ5150]

Much better / more fun when they are side by side instead of doing it solo

[@dbomber69]

I wanna see you do a taste comparison where 1 recipe uses normal ingredients and the other uses ALL premium ingredients. How much of a difference will there be?

[@BeeCreates929]

I love this marathon series. Id love a chef skills marathon series. I love those videos and find mtself going back to them a lot

[@Onepinkflamingo]

My mom never went cheap on paprika, and I don't either. It really does make a difference. Thanks lads, love these weekend marathons.

[@helenswan705]

ha ha mine too! I just watched a whole vid on Hungarian paprika.

[@swissfoodie3542]

Wow, is it already christmas ? A video on Sunday, Monday and Wednesday (as usual), an extra video from your USA trip on Friday and today a Marathon. Amazing ! Thanks a lot Sorted boys and the whole Sorted team !

[@lohdenton4640]

Would love Tin Can Roulette Marathon

[@Cransmebaby]

A video a day? That deserves a like and a comment a day!

[@LordDragon1965]

We raised chickens for eggs back in the late 70s/80s and we had some chickens who didn't have enough calcium to completely build the shells until we started feeding seashell. Amazing how rapidly the problem of soft shells cleared up.

[@danielsantiagourtado3430]

Love this series! My favorite one is when Barry chose all wrong! Hope we get a new one soon

[@groencactus]

Excited about video compilations, you are the best cook-along companions!!!!

[@faithyfaith88]

Love watching these compilations while doing chores on my Saturday morning 🤗 Yay it’s time to clean the house!

[@Nephilimfields]

I'm always learning a great deal from these episodes. One big thing I'm taking is the coconut milk and water content. I buy a lot, and usually get whatever is on sale, lol, but now I'll take a closer look at the content. Thanks, boys!

[@reubendias18]

We need a compilation of Mike bursting out with laughter.

[@nicholascrow8133]

Would love to see a collab with Jay over at smash fishing (Guernsey) He could take you out foraging and then you could bring back the catch and him to the sorted kitchen and cook it all up! I suggested this to him in a live chat and he is down for it!

[@cheller8357]

Love the way Jamie and Baz ‘look’ at each other to confer while being blindfolded and unable to see 😂

[@GamingFoodie]

Poor Mike finally gets to do a pick the premium and he gets anchovies and olives

[@dramallamarama5300]

Seeing the old studio is bittersweet. - I noticed you guys carried the blue & purple led lights over into the new studio but it just makes the new kitchen look really cold because the warm colours of the wood and brick aren’t there anymore to soften the intensity of the colour. It’s a brand new space and I think you just need to dress it properly as it just feels very…empty at the moment. Unlike the old studio that was full of quirks and decoration Also the lack of the rafters/ceiling elements does make it feel more like a studio than a kitchen so maybe some faux hanging light fixtures or something to create that illusion?

[@spfisterer3651]

Thank you so much for mentioning it... I am not a fan of the new studio bc - at least for me- it looks cold and uninviting.

[@DarthSears]

At least they finally have running water.

[@ChuckFickens1972]

@@DarthSears No.... They don't!

[@msfoodiediva]

​@DarthSears they do not have running water in new studio

[@msfoodiediva]

​@spfisterer3651 agreed. Very cold. Miss the brick. The duct work above then is very distracting as well as shelving unit. Spices are split into two areas which doesn't make sense as they should be all together. And spinning wheel location was bit odd as it should have a place off camera when not in use.

[@PikachuuNinja]

"And whatever you're doing, whack this on and enjoy." This is the perfect start to my Saturday morning after Thanksgiving that I have to work, so I'm grateful for you all. 🥰 I always feel like I get to hang out with ya in the mornings, so that made me laugh. Thank you. Helps me start my day on a great note. 🥰✨❤️

[@PikachuuNinja]

Love you all. 😘 You're absolutely FABULOUS~✨

[@RBRB431]

Can you make a playlist of these Marathon videos?

[@reefjames6302]

Saturday night special over here in Aus. Good stuff fellas!

[@erinhowett3630]

Saturday morning special here in Louisiana!

[@OMGitsaClaire]

I will say I have personally used the Jongga kimchi bought at my local Asian market to make kimchi jjigae at home. And it worked great in that application where the kimchi is really the star of the show. (Also, make kimchi jjigae. It’s not hard to make and is a really nice winter stew. As someone who is zero percent Korean, I used an authentic recipe I found online and really enjoyed it.)

[@Yagunitto]

i miss this series! we need new episodes

[@jamesmorgan9280]

Great compilation of Sorted Food videos! Thanks!!

[@ChongBoy1]

Loving the content and the open 'eat anything' attitude by you guys. Being a really fussy eater (through stupid reasons) I can't even get my head around eating most of what you eat! I do eat weird stuff living in Asia but still very fussy and a shame when I see others loving stuff that I can't get my head around.

[@dawnhtc]

It's a saturday night here in Australia. This was perfect to watch with dinner : ) hehe

[@shanimatusiak2518]

Exactly what I’m doing tonight 😂

[@katechiconi]

Same. Washing down my porky chops and cream/mustard sauce with a large dose of Sorted. But I have to say, my chooks lay THE best eggs on just what they scratch up and my table scraps without all the palatial accommodations and single-source grain...

[@karleedu]

I love these marathons!

[@_SurferGeek_]

Please consider adding chapter marks to these marathon videos!

[@mysideofthebed7726]

Chill

[@freedfg6694]

Mike snickering at Jamie for having Go-Gurt or the little flip cups is the iconic..honestly for both of them.

[@chris2tea]

Definitely learning through this series. Thanks much.

[@daddad8707]

Just add ricotta to my shopping list, thanks to Barry's bacon, chilli jam & ricotta suggestion. Can't wait!

[@christianponopp8756]

They should do an April Fools day poker face version of this😂

[@agnesvanya2329]

You lads need to go and eat in Hungary if you haven't already! What you've got there is not goulash (actually gulyas -- "goo-yash"), which is a soup. You were eating porkolt (with two dots over each of the Os -- "purr-kult"). It has some of the same ingredients as gulyas soup, but the real thing also has handmade pinched noodles in it. About paprika, you get a less vivid colour if the peppers are seeded, but better flavour if you dry and grind them with the seeds in if using the finest peppers. There's fat in the seeds, and you know that fat is flavour. It also lasts a bit longer.

[@SliceydiceyCookingNicey]

Jongaa Kimchi is my favorite, and was pointed out to me by the owner of a local Korean restaurant. it is a Korean household staple, and is what i am striving to achieve in my own kimchi ferments at home.

[@marlonius05]

Thanks guys, needed this today

[@danielsantiagourtado3430]

Thanks For this Guys! Your compilations are the Best 😊😊😊

[@alexsis1778]

Watching through some of the foods I actually eat reminds me how weird the brits are. I've eaten BBQ all my life and lived in a place where sour cream (or crema) are incredibly popular. Never once have I ever thought putting a dollop of sour cream on top of BBQ was a good idea.

[@shanimatusiak2518]

Y’all complain too much 😂 just be happy with an upload!

[@kenmarelove9176]

💯

[@anakreonsears6733]

shanimatusiak2518 Double on that... I'm really exited for them. I noticed I've been Nicky picky 😳 since the move. I also have noticed a vast, vast improvement on the sound quality and posy editing reduction of audience contributions. If the crew and their business model sets a viewing audience as their need... cool.. it may give the guys a new lift. I also recognize that in many of the later videos in the new space are more 👌 youtube intimate (post production removal of audience ). I do wish 😪 i could buy the live during the 30 days after the event. I thought that was an option. Was on my list to get for the longest and just distracted by urgent situations. Turns out I wasn't able to view on the days. Tuned in a couple days later and 😥 arg I missed the op to purchase. Hope the guys have continued growth and success. Chapeu to mike and "his" filming crew. Do wish I was viewing the items which were premium... I have been screen shooting the premiums...so think that oil isn't even available now... don't believe she is promoting with that grower anymore. Plus her bottle was a bit clear thus needed to be stored inside the tube.

[@philoctetes_wordsworth]

5:01 I forgot how much I enjoyed this period in your evolution. Baz with bitch tips was adorable!

[@loveisall5520]

Here in the US there are lots of veggies I prefer frozen. Thanks for the marathon!

[@philoctetes_wordsworth]

1:13:10 So: “baby spinach” is a scam. Farmers can harvest it more quickly, and replant faster, which also means less water, and less opportunity for blight or inclement weather to ruin it.🤗

[@GreyMirror]

I love listening to these marathons while I play Sims 🩷

[@jayharper7327]

We only ever buy frozen peas, unless it's a picnic and we get podded peas, every kid at park comes to get one or two 😂😂😂😂😂😂😂

[@rainydays9967]

I’ve missed Pick The Premium this year, I hope it comes back next year

[@philoctetes_wordsworth]

47:16 In houston, the Asian markets tend to sell packages of assorted, premium mushrooms for very reasonable prices. Central Market started growing their own premium mushrooms, so one might actually afford such a rare beauty as a Lion’s Mane, or fresh Chanterelles!😋😋😋

[@YanalFanio]

Such a creative genius, no joke!

[@CummyPancakes]

55:30 Maaaan how much has changed in the price of butter. Im happy to be paying that for a block of tesco own brand nowadays.

[@crovax1375]

The only peas I like are fresh ones straight from the vine!

[@NarendranUF]

One question I keep thinking - how much should I go organic on vegetables and fruits. How organic really are they when they label ‘organic’ and how healthy is that? Would be nice to have an episode on that. Some fruits genuinely taste different for me like banana, but few others I really don’t taste the difference. And the added chemicals are harder to know and measure.

[@nicholascrow8133]

Pass it on ideas: Open book: they each get a small amount of time (e.g 3 minutes) before their turn to look up recipes to help them Blind time: They choose when to leave the kitchen, but don't see the timer (with a normal total time). To pass they all have to still have a minimum time each (say 4 minutes or so) so they need to be somewhat conscious of that when thinking about how much time they take. Maybe have it in reverse order of the normal challenge (last to first) with the chef(s) last. Microwave only pass it on Pass it on notes: Give them a break for once, let them leave notes at the end of their turn for the next person. Around the world pass it on: They have the global wheel, each turn they spin it and must change the dish towards that countries cuisine. Express pass it on: give them all half the time and a bunch of quick ingredients Sabotage pass it on: On of the cooks/chefs has to secretly sabotage the dish without being so obvious as to being caught. The team wins if they pass or one of them identifies who sabotaged them (to make this work maybe after tasting at the end they discuss what they did during their time). The sabotager wins if they fail and he is no discovered. Random timer: At the start of their turn, they start a randomizer (or spin the wheel) to see how much time they get. To ensure they get a full 40 minutes, if after four rounds they haven't made the full time, they continue the rotation and timer selection until they are finished. An idea for order: Make a poll rating people's favourite sorted star, then put them in order or reverse order and let them celebrate or stew on their results in the poll, then at the end reveal that the order was secretlty revesred... Bit evil but funny!

[@Captain_Ista]

Seeing these I still feel like keeping them separated and making their decisions without deliberating with each other is the better format. More competitive.

[@sethwatkins5909]

The one where he took a big ass bite of horseradish of course he couldn't tell the difference he probably couldn't tell the difference to anything he just ate a fork full of horseradish😂

[@roccowelte7442]

I love the quiet jokes 1:10:55 Jamie 😂😂

[@Rebecca-dm5ul]

I'd chose mushrooms every day. Love a mix of chanterelles, lions head, shitake, wood ear, hen of the woods, oyster, crimini, and shimeji. Really missing the farmers markets now. :/

[@shirleymeier2367]

I find that people's tastes tend to what they grew up with. Even with the taste of water. In Toronto, at the now defunct Science Centre they had water chilled to the identical temp and one was bottled, one was Toronto tap water and one was expensive imported bottled. I found that I... having grown up with it, prefered the Toronto tap water, while younger people preferred the regular bottled.

[@dr.chungusphd108]

This is great at 4 in the morning.

[@AdrianBridgett]

For the price comparisons it would be handy to use a size similar to what you'd buy in a supermarket. e.g. if you were comparing saffron I imagine a kilo would be a good sized mortgage :)

[@Liam_Chen]

As it is no ones problem and not even really an issue, as a long time viewer I thought to just mention it. You all gave up on battles as the viewers did not see the rope, and maybe not using the Deli anymore as we are viewers and not know the hardships of production. I just want to say, I loved the extra camera angle friviliousness in a video as to create some sort of jepoardy. Even though we all saw with the new studio, I hope this small but fun dynamic is not lost. All the best, gentelman and ladies. Take care

[@OneMadPanda]

I wish these Compilations excited me more. But I basically have already watched near enough every video from the past years, several times over. But I am glad others enjoy them.

[@struebz]

That’s the whole point of a compilation/marathon 😂

[@Bas-TB]

Kimchi is definitively one of my favorite foods I recently added to my cooking. But I wonder if Jongga kimchi is considered traditional, as my experience with brand that sells world wide is the opposite. I am from the home country of Heineken, but like most supermarket brands it isn’t very traditional/artisanal.

[@Pelling1993]

FA Cup & a Sorted Marathon. What a Saturday!

[@bruce1772]

As a suggestion (it may have been done before?) how about doing a video on using up left overs but old fashioned style like grand parents could have done, eg bubble and squeak (or even older peas pudding ..? Not sure if it was spelt in some old English way). It could be a blindfold challenge and maybe a version with a more modern day slant as a A&B choice?) just a thought. Thanks for the shows always entertaining.

[@EverlastingTorr]

1:16:50 I love stroppy Barry. Get your Stroppy Barry fan club memberships here! 🤭

[@dawnmorris3718]

South African living in the USA....when making curry and rice, I ALWAYS pay for premium Basmati rice...

[@hilotakenaka]

Baz on the thumbnail is a _perfect_ choice

[@fuzzysteve]

Yep, dont buy the cheap bin bags. Or kitchen roll.

[@noelsteele]

GROOVY!

[@Growlerinthebush]

I got tired of supermarket butter make my own with double cream once a week, the buttermilk I drink.😋

[@samfisher6606]

Might as well call this the "J vs Baz Marathon"

[@atomixcomix5861]

Whilst yes the image quality wasn't great still enjoyed the video. Idea for a marathon.. tis the season after all but what about your favourite Christmas videos you've done

[@kirk39100]

change of cloths too? how old are these clips?

[@NBK1122]

The next time you go to the US, can you do one of these comparisons?

[@NerdyMusicChef]

Have you seen ones they’ve done in the US before? I think they did at least one, but I think there have been a couple.

[@NerdyMusicChef]

kzbin.info/www/bejne/qIGqiZduhZqgo5Ysi=PKjzuv22KFynn-LK

[@NerdyMusicChef]

There’s one with Rosanna Pansino and one with Donal Skehan.

[@maxineb9598]

Any coconut milk or coconut cream I buy I check its a Thailand product. Thats my only criteria. Thai YTer Paiin has a video on coconut milk brands worth watching.

[@et_9554]

can we not freeze spices?

[@rrett44556]

wooo 4am, lets get it

[@mistmage]

I have only one question why it is a choice between two and not three options of Premium, basic and cheap...

[@abencherif]

Capsicum originated from SOUTH and Central America.

[@helenswan705]

A plume of basil? A PLOOOOM of basil? What?

[@Robert-xy4gi]

Wish there was more availability on different kinds of paprika.

[@carolynmurtaza1180]

My daughter eats Kimci and some South Korean dishes.

[@AnnaAnna-uc2ff]

Thanks.

[@dianac52176]

I think you should do a challenge of whatever sort you want, and be sorted by your zodiac signs.

[@markparej5228]

As a hungarian, thats a pörkölt, not a gulyás. 6:12

[@daddad8707]

How about canned tuna? I always went for supermarket brands in spring water, but now they taste like cat food. I've just put an order in for John West as they were on sale, so it will be interesting to see.

[@Rachaelshaw7]

so the cheaper paprika generates less food waste...

[@donaldfinch1411]

The Ghost Of Barry's Haircuts Past...

[@antimon05]

Hungarian cuisine mentioned, yay! Even though it's a rerun... Erhm... Yay! But honestly, every time Hungary is mentioned, I feel a bit better. We have a wonderful budding food scene and our traditional cuisine is incredible.

[@logiconlifesupport1899]

95/5 beef vs. 80/20 is by no way a fair comparison. They are completely different textures and mouth feels along with moisture. Premium or not it's gonna be springy and tough with only 5 percent fat

[@Mithical]

I like the marathon videos but the resolution/bitrate of the episodes in the compilation seem completely off and low ruining the experience a bit

[@shubhsstudio]

The trio of Jamie Spafford, Ben Ebbrell, and Barry Taylor gives me the same vibes as Richard Hammond, Jeremy Clarkson, and James May-each fitting their respective roles perfectly! 😂

[@Blondie42]

Poor Mike, he gets done saying that he wanted to be in the 🔥 hot seat and then immediately in the next video he's on the sidelines, again. No premium stuff for Huttlestone 🙁

[@Rachaelshaw7]

"im more confident but less sure.."

[@chris2tea]

Maybe aprons when blindfolds are employed.

[@smoll.miniatures]

The soy comparison was more - standard vs cheap… also you’re comparing two different style soy sauces with “light” vs “tamari”

[@johndmorley]

milk shake comment made me giggle

[@helenswan705]

Think you could do without the blindfolds. what do they add.

[@logiconlifesupport1899]

Chickens are NOT vegetarians. Feeding them all grain and veg gives the yolks ZERO flavor. This is why all store eggs taste like nothing today. In my childhood yolks were rich and deep flavored. Can't find any decent store eggs these days. Chickens are leftover dinosaurs, their fav foods are bugs and literally mice. I get wild duck eggs cause I live on a pond. They drop random eggs early before they nest later on. I collect those left around in yards and patios every march. The best yolk flavor ever. The only good eggs I taste. Once a year treat

[@Tvianne]

10:44 Gioiella is read joyella.

[@kokotuck74]

miss the old studio and chill vibes