Taste Testing British Foods We've NEVER Tried Before

[@SortedFood]

Just picking up on some of the comments about the 2nd dish - whilst that has been the name for over 100 years, we now appreciate that we could have handled this conversation much better by either referencing the negative element associated with it, or steering clear altogether. We really appreciate your comments giving us the heads up! 🙌

[@nickipedia1]

Thanks for acknowledging this. Your willingness to learn, own up to any whoopsies you make, and promote kindness is why I’ve been watching this channel for so long. You are all very good eggs.

[@Getpojke]

I'll hold my hands up & say that although I flinched when you used the word, in my reply I did too. I didn't think & years of growing up with it being acceptable it slipped through. I've edited my reply & apologise; no offence was meant. We all have to continue to grow as we age & Sorted have shown they do too. Cheers for putting up an explanation.

[@Danboy0001]

I wonder how many viewers were actually offended by this? Sometimes you will be seen to have more integrity by not always bending over backwards to satisfy a small vocal minority. It's starting to look like a trend by Sorted. Maybe something to think about.

[@Becausing]

@@Danboy0001 What is the point of your comment for this situation? It is well understood to be a slur. There is no grey area in that- there can be ignorance to the history or impact of casually using the word, but once that is understood there really is no excuse to use it outside of description, ideally with context. How does not owning up to using offensive language out of ignorance show more integrity?. Even if its a small percentage of people that claim offense, this is a community oriented channel- did you miss that part? I think you ought to reflect on what integrity *really* means and how your values and actions fit into it as a framework.

[@Danboy0001]

@@Becausing I stand by what I said. I think we all know the commercial risks Sorted faces by being potentially blacklised by sponsors or indeed KZbin in the current hyper sensitive climate we live in, for even a hint of offending someone. Their apology is totally understandable in that climate. But that shouldn't be conflated with integrity. But readers /viewers can of course make up their own minds.

[@JO-mz1bo]

“It’s evaporated” “But it’s still there!” Ahhh I laughed so hard thank you

[@simonwood1260]

That was the line of the show

[@matthewwalker5430]

Pretty sure, in typically British fashion, "Mousehole" is actually pronounced "Mauzzle"

[@alee_enn]

As someone who grew up in Cornwall, I can confirm that that is how it is said.

[@simonwood1260]

I immediately searched the comments to hope someone had mentioned this. I can just about bear the "off ofs" but Mousehole!! OMG

[@Lilian040210]

Typical British fashion of making words into porridge 🤣

[@Tinil0]

@@Lilian040210 Hey that's not fair! Porridge actually makes sense!

[@SennaAugustus]

@@Tinil0 No? Porridge is made with rice, not the British version of oatmeal or whatever.

[@sbiiine]

Fun fact: I knew Irish Moss because I used to work for LUSH and they use it in a lottttt of their products. I mean, they are from Poole and get it from a local farmer😍. As far as cosmetics goes: Irish Moss / Carageenan has already made it global 😊

[@CiderDivider]

Awesome!! It’s cool to know it can be used outside of cooking as well.

[@A2nthop]

Carageenan is already used in many of those "Jello-cups" that you see in grocery stores as a vegan gelatin replacement. So definitely already very global.

[@washipuppy]

I remember seeing it on a food additive's program about where the stuff with weird names or numbers in food came from (under Carageenan ). There they were talking about it's use in low fat creamy products (Like low-fat ice cream or custards), since it can substitute more caloric-rich emulsifiers. Like a kind of local form of Agar Agar, I think? It was a while ago now.

[@listentoblank1]

Irish Moss by definition is not British though 😂 Super popular product in brewing and other industries too, but decidedly not British

[@itsgonnabeanaurfromme]

@@listentoblank1 well, remember, british people love to colonize. So a product already well known globally, no surprise brits love to name it after themselves.

[@Azriel1066]

My family grew up quite poor and I can remember that when we could get fish we'd have to make best use of it. My mum managed to get Mackerel one time and she DID make Stargazy Pie. For me, this episode was a trip down memory lane and I fully believe more people should try it.

[@Beedo_Sookcool]

Yeah, but people these days are wimps. If it doesn't have a global chain brand on it, they don't want to try it.

[@cakes9122]

I would love to see you guys collab with Max Miller from Tasting History, would be fun to see you try to make things from his old cookbooks. And I am loving Barry's hair!

[@kmgv97]

Seconded!

[@idontwanttotellyou2554]

Oh that would be great!

[@Rei.Eatsfoods]

I love Max that would be awesome!

[@asparklylife3965]

That would be an awesome collab! It's too bad they didn't get together when he was just in Scotland.

[@nellnee72]

Randomly, stargazing pie showed up in the LA Times Crossword last week. Had never heard of it before

[@Anna_TravelsByRail]

Ben is giving real dad energy in this one. 😁 “Don’t use your spoon like that.” “Don’t stick your finger in it.”

[@SquidandCatAdventures]

Jamie was giving real kid energy, but that's normal, lol. And yes, I know he's the actual Dad. As a viewer, I wanted him to stick his finger in his own slice since I always imagine the whole crew digging into everything immediately after the cameras are turned off and not wasting even a spoonful.

[@DissociatedWomenIncorporated]

“Do huckle my buff.”

[@KariThomasMiller]

Honestly one of the best videos in a long time. Theres something so entertaining about traditional, but oft forgotten dishes. The stories attached to them and the reactions by the modern palleted normals is just a recipe for joy and laughter, while being educational and interesting. Would absolutely love to see more of this sort of thing!

[@Amandafusion1]

totally agree , I love that so many British dishes have a story behind them:) Great video guys:)

[@danioshea]

I'm sure there are a bunch of comments along these lines already, but "Mousehole" is pronounced "Mau-zel". The locals would be very scathing if you called it the former. Fun fact! It's also a pattern of Anvil, along with the London one.

[@garethwilliams5809]

That's why I'm here in the comments section

[@emilyhunt5110]

Came here to comment this, but knew someone would have beaten me to it 😁

[@backtoklondike]

TBF, it's impossible for anyone to realize how to pronounce British town names. I mean it's only recently that people realized that it's pronounce wustashersauce so the people of Mousehole should be less harsh about it.

[@stephenpalmer9375]

Thank god I came across you comment before saying the same!

[@LordDragox412]

And if you called it M'ashole, they'd have full understanding as that's the part of the body that has the biggest response after eating the pie. /s

[@sean437]

Other than the fish attempting their escape, I never knew what was in stargazy pie. It sounds quite good.

[@GeraldineRowe]

As a Kentish Maid who was brought up on gypsy tart, I don't think that filling was whipped enough. It should be light, fluffy and airy (and light in colour) all the way through. I absolutely love it.

[@SortedFood]

Thanks so much for letting us know!

[@mintasturgill3058]

2

[@mintasturgill3058]

2

[@rebootweb]

Have to agree. That is one of the worst gypsy tarts I have seen. But to be fair, the first one I tried to make looked like that.

[@b_uppy]

@@SortedFood You need to put in a correction on a future as to its being made differently thanpictured.

[@wouldyoukindly144]

I absolutely love that Ben is giving quite an interesting explanation on the cocktail and then gives up half-way. That is golden.

[@christineh14]

Carrageenan is used a lot in diet foods, ie low fat salad dressing or low sugar jam. It does the thickening that fat or sugar would do in the regular version.

[@Alternboy]

Irish moss is actually already globally used. It's a common clarifying agent for homebrewing beer :)

[@Musicman9492]

Not just homebrewing, but brewing at-large, and very very specifically in traditional cask ale.

[@eileendoucet2573]

I've also seen it on many ingrediants lists in Canadian desserts, especially vegan options. Definitely global!

[@seriomarkj]

That's what's up

[@cassieoz1702]

And as an anti-crystallising agent in ice cream

[@jaybee4118]

I assumed they meant the dessert, not the Irish moss alone?

[@kristylovesmakeup2986]

I love gypsy tart and I live just over the bridge from Sheppey, and my mum taught me the recipe. A tin of fridge cold evaporated milk and 300g dark sugar. Blend until the sugar has dissolved and the mixture is airy a bit like soft whipped cream. Also helps to have a chilled bowl. Then in a sweet pastry case and cook at 180 for 15 mins, the filling should have puffed up and tacky to the touch but not so the mixture sticks to your fingers. Leave to cool completely and should have set perfectly. Lasts a while due to sugar content as well. 🥰 will always remind me of my mum.

[@thepartnerincrime]

Gypsy tart is one of my favourites too - my nana was a dinner lady and this was one she made (pastry included!) for the school kids and a dinky one for me ☺️

[@BIFFALA]

thanks for this!

[@one-eyepadidally8449]

Can you believe Sorted’s ridiculous comment about this tart, which was a kowtowing response to ridiculous comments left by whiny obnoxious people who constantly look to be offended over something? I can’t stand the faux outrage crowd demanding to turn everything into a politically correct issue, or face being cancelled. 😡

[@maryholden3136]

I never came across it until my kids went to school and it became a tradition to have it the Friday before going back to school after holidays. So I'd make it while they were eating lunch and then it would cool while we sorted out book bags, pencil cases, uniforms, socks and polished shoes (yes, we used to do that in the olden days) That evening I'd make soup with whatever vegetables were around and add red lentils or a can of beans followed by the gypsy tart. There was never any left so I can't speak for its keeping properties 😊

[@micheinnz]

I'm in New Zealand and Irish moss is reasonably well known here. It's most often encountered under that name as a setting agent for jelly candies usually coloured dark green and with an astringent, medicinal flavour. Irish moss sweets are regarded as a bit old-fashioned these days but they're still available if you know where to look. Carrageenan is everywhere as a thickener in prepared foods.

[@fortissimou257]

Did you mean every pharmacy ever 😂 I grabbed Irish moss instead of black currant once and I almost vomited

[@atinypartoftheinternet3765]

If you guys haven’t tried Laverbread, you absolutely should try it in the next episode! It’s a historical Welsh food that comes from seaweed!

[@sarahford3497]

Ben always finds a way to insert a fish pie into videos.

[@chesh1rek1tten]

Carragen is used quite regularly here in Germany.. every grandma has it - it's the stuff that sets the clear jelly on our fruit cakes (Tortenguss)

[@spreest9537]

You're kidding, that's what that is??

[@robopecha]

it is not gelatine??

[@Patterner]

@@robopecha according the manufacturer's site: carragen and starch, no gelatine at all

[@Superdud-hd1gq]

I live in whistable opposite the isle of Sheppy just separated by a bridge. I always grew up having gypsy tart in primary school but never understood why the rest of the country had no idea what it was when I would explain it until now. Thanks for the lesson lads

[@bastianthor1]

Now the at we know about Stargazing Pie why not make it Gourmet - Sorted style 😂

[@evieaddy9580]

The old ways are really the gourmet way.

[@SortedFood]

Great idea!

[@polaromonas]

@@SortedFood Make all the heads face the same way, uniformly, as if they are synchronize swimmers!

[@b_uppy]

Stargazy pie sounds gourmet as is regarding taste. Sometimes simple is better.

[@FlowingDown]

I'm pretty sure Great British Menu made a fancy version for the Queen's birthday years ago, I can't remember the name of the chef but he won the fish course with his Stargazing Pie and the dessert with Elderflower jelly.

[@jasonericson]

As several folks have pointed out, Irish moss is pretty common, especially as a beer fining agent. As carageenan it's used quite a lot in industrial food processing as a thickener, especially in non-dairy beverages like soy and almond milk to provide mouthfeel. I used this in it's powdered form when I was making non-dairy beverages professionally.

[@iusedtowrite6667]

Would love to know more about food from Scotland and Wales tbh. Usually British food is just England heavy, would love to know interesting food from the other two as well Loved the video though

[@dottydot89]

Now there’s a new series for you; travelling around the UK to find and then try cooking all these old traditional dishes. Bring them out of obscurity to us all. Just a thought 🤞😊👍

[@livingthelife9155]

I just love Ben’s enthusiasm and stories…really interesting, thank you Sorted.

[@rosehill9537]

I know Irish moss as a cough syrup sold at most grocery stores in Australia 🇦🇺 its already global.

[@lillianabaxter9125]

Is it a good cough syrup? Like equal to drug companies' concoctions?

[@rosehill9537]

@@lillianabaxter9125 depends on the cough to be honest. A mild cough it is good. As always check with a gp first incase its from an infection or something else going on. :)

[@dwaynewladyka577]

This is like discovering music that you never heard before, or maybe hearing music in your parents music collection. When you hear it, you like it. Cheers! ✌️

[@alexs6804]

There's also a wonderful short animated film on the story.

[@Lammington2]

As someone who has stolen a not inconsiderable number of albums from my Dad, I can relate to this.

[@ironmanfanman4001]

The Gypsy Tart reminded me a lot of Shoofly Pie from the States.

[@nofearinlove]

Irish moss is also harvested off the north/west coast of Prince Edward Island, Canada.

[@jessicazaytsoff1494]

Excellent thank know even though I'm from away!

[@taramacphee9093]

I didn’t realize this.

[@anit4525]

I use to make gypsy tart when I worked as a school cook 30 years ago it's lovely.

[@RyanLaBella]

Never cooked with Irish moss in the kitchen but used it often for clarifying (beer) wort when homebrewing.

[@deanwilliams2374]

I was betting all the homebrewers screaming "that's Irish moss!"

[@GirishManjunathMusic]

Like you'd do with egg white I'd guess? The foam pulls the particulate out as it sets?

[@arokh72]

I'd love to see Max Miller cover some of these dishes on Tasting History, especially Huckle-My-Buff and Stargazing Pie. Also, as someone who lives in country where Christmas is in summer, I'm glad I don't need to worry about hot beer...unless someone leaves it out of the fridge or esky...which is a crime against nature.

[@matreames]

Use a spoon like you would normally use a spoon... Not like a hammer.

[@ginger_nosoul]

I wonder what he would have done if given a hammer...

[@nicolefaull7071]

My dad is from Cornwall and, as a child, I got a book for Christmas from family still there with the legend of Old Tom in it. One key part missing is his cat Mouser or "Mowser" who is told to have gone with him in the boat and howled a lullaby to the sea to calm it so Old Tom could fish. There is even a shop in Mousehole called The Mousehole Cat (or at least there was when I was there a few years back) presumably named after her.

[@PoppyCorn144]

Because I first heard of Irish Moss through the lyrics of the Red Rat song Dwayne:- “Irish Moss, linseed, soursop, then you wouldn’t flop, your gal wouldn’t chat, and you wouldn’t have to hear this from Red Rat” So I always thought it was like a Viagra substitute. But apparently you can also use it for desserts… _The more you know_ 💫

[@angeliquejackson1591]

In Jamaica it is most definitely seen as a "substitute" for viagra 😉

[@MelissaThompson432]

According to Google, people think it works the way you thought.

[@joelthomas8296]

This was fun episode. Seeing Barry & Jamie grasping at straws (whilst figuring out the ingredient or dish) was funny. Quint essential British dishes, that would make little sense to anyone else.

[@asd1234asd1234asd]

The Irish Moss is similar to something in Chinese Fujian or Guangdong Region as a desert but much more raw. I forgot the name of it but it was prepped by washing and boiling the stuff and make a jelly like substance out of it and served as is with syrup and fruits. Edit: Found it! It's called 石花膏. Paste From the Stone Flower, which refer to the moss.

[@franciscopineda2594]

Agar agar

[@havokmusicinc]

that sounds like agar, which is refined from seaweed also

[@samalam98]

You guys should do a series based on different dietary requirements and the basic knowledge behind the each condition and how to try and tackle it with food and dietary improvement. It's a massive oversight for a lot of people and a not widely talked about subject, but should be🤞

[@darcieclements4880]

If they had an interest in that, they would know the real reason Irish moss fell out of favor.

[@rosehill9537]

I'd love to see that!!

[@polletj]

Huckle-my-buff looks a bit like the origins of a beer-Sabayon (I love it for example with Duvel). If you want to try: Ingredients: 5 egg yolks (KEEP THE EGGSHELLS), 3 halves of eggshells of granulated sugar, 1 half of eggshell vanilla sugar, 3 halves of eggshells of Duvel 1. Place the egg yolks in a saucepan and use half an eggshell as a measuring cup. 2. Add the half eggshells of granulated sugar, vanilla sugar and Duvel to the egg yolks. 3. Beat the cold mixture with a whisk and then place the pan over a low heat. 4. Beat the mixture continuously with the whisk until you get a frothy sabayon. You can serve it in a Duvel-glass for example, with some vanilla-icecream, pour the Sabayon over it, and present it with some fresh fruit (some sour berries for example work great for the sour-sweet taste...)

[@lisapop5219]

Yall should always be proud of your English, Scottish, Welsh culture & what they built

[@TeaAndTunes]

“Sorry beer” good to see Jamie being respectful! 😂

[@PabloEdvardo]

Ice cream in the states is FULL of carageenan and guar gum, which are both stabilizers that give ice cream a bit of a 'gummy' mouth feel. It's actually quite hard or expensive to find ice cream that's literally just frozen milk and cream among the myriad of commercial brands. While most people don't notice it, when you have ice cream without it, the difference is night and day. "Real" ice cream melts into a thin, creamy sauce in your mouth. Stabilized ice cream maintains a 'gummy' mouth feel even as it melts. Stabilized ice cream also will dry and harden when left out in the sun... it's not very appetizing.

[@amberdavies3178]

Ive seen carrageenan on ingredient lists for gluten free foods - so cool to know what it is now!

[@b_uppy]

Carrageenan is a derivative of carrageen, used to make ice cream seem smoother. Carrageenan is bad for you but carrageen less so..

[@darren_anscombe]

I've only ever seen it in toothpaste

[@oldvlognewtricks]

I always associate it with that McDonald’s milkshake gloopy froth texture… I don’t know if they still use it as their thickener.

[@b_uppy]

@@oldvlognewtricks Think it was to give silkiness. Theie thickener had to be artificial. That stuff would hit the sidewalk and never melt in the hot sun. After seeing that a time or two I stopped drinking their milkshakes.

[@AllWIllFall2Me]

For the edification of the comments section, an overview of the mess of "Huckle-my-buff". Firstly, it should be noted that the name has several minor variations, including "Huckle-Buff", "Huckle-and-Buff" and the possibly related "cuddle-me-buff", a slang term for beer in a couple parts of England. As to the component words: "Huckle", as Ben says, can refer to a lot of things: a type of hay, an offshoot of corn, or the hip area. "Buff" can mean a wide variety of things, from polish/polishing, to nudity, to a type of leather, to a specific color. Most of these are related: "buff leather" is particularly light, and, without weathering, can be roughly the same shades as white human skin, and buff leather products were often polished to increase durability and visual appeal. The use of it to mean "strong or fit" is too new to be in contention. So the most likely explanations, given those fragmented pieces, is one of three options: 1. What I'd call the 'most likely': Huckle as corn/wheat as a stand-in for liquor (while brandy doesn't use either, there are extant recipes that use a variety of other liquors.) and "buff" references either beer or the egg-beer mixture due to color. Thus "huckle-buff" or "huckle-my-buff" could mean something akin to "liquor-beer", or "fortify my drink". 2. Similarly, the huckle could be referencing the hip, implying the "oomph" of a hip-check or pelvic thrust, perhaps turning the name into something akin to "kick my a**e" 3. It could just be nonsense/a variation of "cuddle-me-buff": huckleberries are so named as a linguistic riff on whortleberries or hurtleberries, so it might just be a historical regional hiccup of "cuddle" to "huckle".

[@benmahomet6800]

Hi guys it's a great vid as always but I'm not sure if you know that the Sea Weed gum is a common ingredient in Icecream...and with that dry and liquid softserve mixes. I had the pudding as an Irish family friends meals as a kids as they had a link to the area where they harvested from the Sea.

[@NicksGotBeef]

Great episode. Would love to see you do Sussex Pond Pudding sometime… some good food that.

[@ianhowick]

But carageenan has gone global. in fact it is well known enough to have its own controversy like Gluten, even being linked to cancer, though reputable studies have, as yet, not corroborated this.

[@woodstream6137]

See it all the time in things like yogurt, shelf stable puddings etc

[@gyroscope915]

Everything gives you cancer if you look hard enough. Breathing will give you cancer eventually

[@karenj.4326]

It's being *removed* from products in Norway now, over links to increases in inflammatory bowel disease.

[@user-mc5vy2vk5n]

Exactly, I've heard about it over ten years ago already, the veg(etari)an sources say it's great jellying agent / substitute for gelatine, made of natural stuff and not in the lab. The sources focused on food additives usually say it causes cancer and is overall evil and the regular industry sources praise it for its ability to thicken certain foods in a way which lines up with preparation / processing methods. And even though I did hear about carrageen so long, the most specific info I heard was that it's some kind of seaweed, no further information. So I'm glad I could see in this video. Also, I saw Irish moss going viral with people using it for shakes or blending it into gel to eat it, but they did use only the name Irish moss or sea moss, or Irish sea moss, not carrageen and I never did link these two as being the same! I learnt name Irish moss last year only and carrageen for over ten years. 😅🙈

[@jpbaley2016]

I’m so surprised they never heard of carrageenan. It is a very common food additive, especially in dairy products like yogurt and ice cream. Do they not read food labels or is carrageenan listed by an E code in the ingredient list?

[@urosmarjanovic663]

It was used, but i think that they found it to be bad for you. Same as for other thickening agents... they tend to stuck to lower intestine and cause all sorts of problems.

[@jpbaley2016]

@@urosmarjanovic663 ???? It appears carrageenan may be linked to inflammation if you have IBD. But, I never heard about it getting “stuck”. Konjac, a substance from sweet potatoes and used as a diet aid as it’s very low carbohydrate and swells up making people feel full, has caused deaths because it has gotten stuck in the throat and people (including children) have asphyxiated. Saying thickening agents get stuck in the intestines sounds pseudoscience to me. It’s a carbohydrate, it’s digestible. Sounds like the idea comes from the same people, who tout “colon cleanses”.

[@urosmarjanovic663]

@@jpbaley2016 Cellulose is also carbohydrate, and it doesn't get digested by humans...

[@jpbaley2016]

@@urosmarjanovic663 So? What has that to do with carrageenan? You’re taking fiber not thickening agents. And fiber is good for your digestion and intestinal mobility.

[@PokhrajRoy.]

Ben: “Huckle-My-Buff!” Jamie and Barry: “STOP IT!” I feel I’m watching 2 separate videos with these opposing energies lol

[@jeremygoode5166]

Berry pulls off the professional bowler look. Does the sorter crew have a bowling team?

[@davidscoles6283]

Not nit picking but as a resident Cornish man, Mousehole is pronounced “Mowzle”. Keep up the great content!

[@ItsBAndBees]

Love how that “gypsy” pie really reminds me of a southern chess pie, nice and gooey inside with a bit of a crispy finish on top, basically just sugar, egg, and butter

[@lynnea01]

Chess pie! That’s what it reminded me of too, I just absolutely could not think of the name of it lol

[@pdrg]

Traditional dish you might like to try - Beastings Pudding - quite niche but delicious

[@b_uppy]

Never heard of that one.

[@helenswan705]

First milk, right?

[@aislingmurphy1822]

Beastings as in colostrum?? Is it just a nickname like the stargazy pie?

[@ethancampbell215]

British dishes originate out of necessity using regionally sourced ingredients which I love! The Wigan Slappy isn’t pretending to be fancy or pretentious, it’s a simple concept of a beef, potato and onion pie sandwiched in a roll, it’s a filling calorific dish that is cheap to make and uses local ingredients and does its primary function of feeding and sustaining the consumer

[@sush07]

I'd heard of Star hazy pies somewhere else before... Thought the name was because the fish in the pie looked up--gazed towards the sky/ stars... But this story is beautiful

[@adriennetochter6873]

I’ve heard Stargazey Pie referenced and am glad to see what it looks like and hear the story.

[@Exayevie]

Huckle-My-Buff is very similar (possibly a precursor?) to Flip, which I first heard about on the Townsends channel. It's heated ale, brandy or rum, sugar, and egg (though not SIX eggs, that seems excessive!) I made flip for a Halloween party one year after seeing the Townsends video, and it's been a fall staple for me ever since! Such a weird but ultimately delicious cocktail! Definitely better with sugar and rum than just eggs and beer though, I would think...

[@kasgrieve9741]

I’ve lived in kent my whole life, I never knew Gypsy tart wasn’t a well known treat, you find it in all the supermarkets here, and I believe it’s commonly made with condensed milk down here, and most gypsy tarts you buy have a slight sprinkling of brown sprinkles on top but it’s genuinely such a tasty treat, absolutely god tier

[@pattheplanter]

Punch was a much earlier cocktail first mentioned in 1632 in India. Arrack (palm sap spirit), water, sugar, lime juice and nutmeg. Proper cocktail you could try now, none of the egg nonsense. There was an earlier version without the nutmeg.

[@LtFoeHammer]

There's also Lamb's Wool and wassail, and sack posset, all contending for "old mixed beverage". The "cocktail" wasn't a thing until just into the 19th century and referred to a drink made of four things: spirit, sugar, water, and bitters. That definition has of course evolved but I would argue that batched punch or nog type drinks still don't properly qualify.

[@Divig]

We still drink punsch in Sweden. Made with arrack, water, lemon juice, sugar and tea.

[@eilseoighe2223]

I am irish and seeing this made me smile! The first dish is called carraigín in irish (pronounced cor a geen not cor a jeen). My mum used to make this dessert all the time and served it with butterscotch sauce. It's also good boiled with water lemon and honey for a cold cure. You just sip the liquid do not eat the moss. It's full of good stuff!

[@eilseoighe2223]

I didn't say anywhere in my comment it wasn't British. A dish can be traditional to more than one country. I commented because it brought back good memories and made me smile.

[@katyaallnutt693]

Carrageenan is global. I live in Vancouver, Canada and I see it in ingredients lists all the time as a thickener in sour cream, yogurt, desserts, etc. In non-food products I see it too, for bath products especially.

[@mravina1614]

Vegan here from a tiny, broke a$$ country---carrageen is already a staple for many vegan products. I have to say, I'm a little shocked you guys didn't know about it.

[@greeneyedtrombonist]

Love that there are more local things that can surprise the boys still. I wouldn't touch the cocktail, but I'd probably try everything else (a very small portion of the tart- a lot of that seems overwhelming).

[@annother3350]

They just needed a bit of sugar in the cocktail

[@ShallieDragon]

Stargazy Pie was actually one of the dishes I had the last time I went to London. It didn't have the pilchards sticking out of it, but the dish itself was absolutely delicious. Warm, filling, a fantastic meal on a cold winter's evening. Highly recommend.

[@intricateearthling8388]

In Quebec, we have a similar pie to no.2 "Tarte au sucre" but made with maple syrup as it was / is the local source of sugar. This got me a bit nostalgic in all the best ways. Gotta go and bake one now!

[@oldvlognewtricks]

‘Treacle tart’ is probably the closest UK equivalent to a tarte au sucre: filled with golden syrup and stabilised with breadcrumbs.

[@cathc.1660]

Coming at this really really late, as a french Canadian from Quebec I agree the pie is just like Tarte au Sucre I have four aunt's who have passed down their own Tarte au Sucre recipes to me and they are ALL made with brown sugar. The most simple one is just brown sugar, milk and a tablespoon of flour mixed right in the uncooked pie shell and baked. Very simple and turns out every time 😊

[@shahadjz2]

Unrelated to this video but I miss the at the table content from back in the day! And actual cooking videos. I know this newer form gets more views but I miss the old stuff. It's what got me to follow you guys!

[@Miingno]

Firstly, thanks for not including a spoilery preview at the beginning of the video. That way I could enjoy the whole of it without knowing already what's to come. Then, as someone who's not from the UK, one thing that gives British food a bad image is literally the image of the food. All four dishes were brown 😅 Yet despite that, I'd still give them a go. So, thanks for the history lesson!

[@stephenpalmer9375]

Except for the white one 😂

[@Arcadia61]

Things cooked in the oven are usually brown. What's wrong with that? Prefer pink pastry or turquoise fish?

[@mattiaikas1634]

Irish Moss is also widely known among homebrewers as it`s an effective ingredient to add into your wort in the boiling phase to bind loose proteins thus resulting a more clear beer. The stargazer pie is also a traditional Finnish Karelian food known as "Pääpälli". I`ve never tried it myself but quick googling says the ingredients are pretty much 1 to 1.

[@CelticDuelist]

The stargazy pie reminded me of my holidays in Mousehole hahahaha we ordered it because it sounded really nice but as soon as it hit the table we were starstruck :DDD

[@april147]

Thank you for explaining what's evaporated milk because I'm seeing it many recipes these days but I didn’t quite understand!

[@TheKirbyT]

The tart seems similar to an American shoofly pie. It's a Pennsylvania Dutch and Amish desert that is essentially a molasses custard filling in pie pastry with a crumble topping. It's so sweet that while it's cooling, one would have to continuously shoo the flies away from the pie.

[@s_nunyabiznez]

That was my first thought too!

[@beckycaughel7557]

Thank you very much for providing the reason for the name for shoofly pie I’ve known in this dish for a long time but I’ve never known why it had its name

[@TheGermanlaura]

I know that sorted is all about food and I love that. But, I would love the see a bit more behind the scenes as sorted is not just the 4 of you anymore but plenty of more people. So for example how does a week or day look for the food team? How does a day/week look for Ebbers? Or for Jamie or..... I think it is so interesting how you channel has outgrown its origins.

[@Scandic45]

Im very fascinated by Cuisine from northern europe or countries that don't have acess to some certain ingridients and how to get around that. So great video! Now do a Icelandic food video edit: I love Pie

[@lisapop5219]

12:57 you skipped the 4 in 20 blackbirds part (yep, Americans learned that one not so long ago)

[@AOOTWG]

Love whatever got stuck on Ben’s tooth at the end there. Had me doing a double take wondering when Ben suddenly had a tooth gap 😂

[@u3pyg]

To be fair, Irish moss is very much global. It is used in everything from hot dogs to fake cheese as binding and thickening agent. It is used in beer brewing for clearing agent. And as vegan gelatin substitute.

[@NinaMcKayYoloSwag]

This video is a sign you need to visit Mousehole, to make it up to the locals!!!

[@sahaben]

I absolutely adore Gypsy tart and love in Kent (about 20 minutes for the Isle of Sheppy) and grown up on it! My Mum made it loads. In my local shops it is called Gypsy tart. I never realised it had historical significance in Kent and wasn’t known across the UK. Thank you Sorted Food for sharing the history. ❤

[@natalierake4403]

There’s a lovely picture book called The Mousehall Cat that tells the story of the stargazing pie. It’s great. I was so excited to see it “for real”.

[@oldvlognewtricks]

It’s ‘stargazy’

[@josie5122]

How have you never had gypsy tart ?!?! You get it all over Kent, you're only in London. My dad makes the best gypsy tart!!

[@Chris.BingoRingo]

fab, Gypsy Tart was a staple school dinner pud for me growing up in North Kent. As someone else said, it should be whipped more.

[@TheFactsWin]

Yeh, I have fond memories of it from school lunches as well. Cool to know what it's made of now, I might try to make some myself

[@Chris.BingoRingo]

@@TheFactsWin But do we remember the Rhyme about Gypsy Tart!!??

[@Lilian040210]

I mean, agaragar comes from seaweed too, so makes sense there wood be more weeds/mosses with that property

[@clusterbungle]

Only one I recognised was stargazey pie. I've heard of it but never tried it, would love to though it looked delicious! 😊 Huckle my buff sounded genuinely disgusting but I salute you guys for sacrificing your tastebuds for our entertainment 😂

[@Masterosouffle1]

Always served with half an apple for school dinners - still love them and actually had one yesterday, which luckily looked a lot better than that on. It should definitely be homogeneous and creamy rather than dark, would love to see it being made properly on the channel

[@nickybookz222]

Agar Agar is made from seaweed and I believe this has been used worldwide for centuries as a substitute for gelatin.

[@russergee49]

Yep! I’ve started experimenting with agar agar in desserts, pretty sure it’s used in Japanese cuisine but I’m not sure where else

[@LimaBear1235]

agar agar is different to carrageenan

[@lulana9545]

​@@russergee49Agar is a classic gelatine alternative in Germany and widely used. Also literally every lab anywhere uses it xD It's a polysaccharide as well but a different one. However, opposite to the type of carrageenan found literally everywhere, it's not suspected of being a cancerogen.

[@timl8302]

I use Irish Moss in the boil, during beer making. t is used as a clarify. FYI-Butter Beer is probable a low alcohol beer with a Diacytyl level. it would be less wet if you put vents in the top of the pastry.

[@suspensory9126]

Welcome back Barry!! Great video guys! I haven't laughed this hard in awhile. You guys are great ☺️

[@dicesagrav160]

The way Ben said " and you are not a malnourished child" 😂😂😂 to Jaime after eating a big slice of the tart...

[@damienmcgowan8147]

The happiness on Bens face when Jamie got the pie right 😂 #proudmaw

[@johnhmaloney]

I've seen carrageenan in ingredient lists countless times, but I never knew where it came from. You learn something new every day.

[@listentoblank1]

Plot twist; it generally comes from Ireland, not Britain

[@LikeItOrLumpIt2107]

It's not Mouse Hole - it's pronounced Mowzzle

[@Hailey_piggie]

I literally shouted "No!" when he said it lmfao

[@mrhedgebull1658]

I was just about to make this comment.

[@depressiespaghetti9979]

I would say more like Mowzall

[@EP3Stuff]

Bleddy well is innum! 😂 you tell em my beauty.

[@bethanyfox4738]

I was always told the story of the mousehole cat as well as a kid and was sad when they didn't mention that story but theirs is most likely more the real story than the cat one lol

[@karikalahari]

Ah! Stargazy pie! 🤩As a kid I loved The Mousehole Cat, a story of Tom Bawcock, but with a brave cat in it too. Years later I sailed up the coast of Norway, with my cat as first mate, and got holed up in a small harbour during a bad storm. I had just caught some mackerel while we sailed for cover, and cooked up a sort of Stargazy pie for us both. One of my fondest food memories.

[@oropher777]

This was fascinating! Now do French Canadian foods. Want to see the boys' reaction to marinades, tour tiered, and salmon pie.

[@BethGrantDeRoos]

My family found a Stargazy pie recipe on the Saveur site and insist we make one! Coleman’s mustard powder is even in the crust. We have a fish monger to has fresh sardines too! THANK YOU

[@Lorri6239]

#2 made me think of butter tarts right away!! Must be the Canadian in me LOL They set just like that pie, and only have a few ingredients. People have created many versions of butter tarts, and in Canada we can be very divided on the "raisins or no raisins" . But that pie definitely looks like a huge butter tart.

[@stephaniecraig4104]

Or even french canadian sugar pie (tarte au sucre) so goood

[@keturahmaracle8191]

I’m from Canada as well and I would like to notice your raisin/no raisin argument and raise you nuts/no nuts. Walnuts are a favourite 😍

[@elleainspire]

@@keturahmaracle8191 we're a raisin and pecan household here

[@Lorri6239]

@@keturahmaracle8191 sadly I have to say no to any nuts in my butter tarts! lol

[@Mystress1980]

I thought sugar pie first, but butter tarts are also similar. I'm neutral on the raisins or no raisins debate, but I will RIOT if you throw nuts on it.

[@Lilian040210]

I kinda love these traditional dishes that come with a history. I love that people still do dishes that were made out of scarcity, but became beloved and sentimental enough to be made to this day on occasion or as a nostalgic trip to the past.

[@furrantee]

Every article I've ever read about traditional British food has always included things like toad in the hole, bubble and squeak, spotted dick and stargazy pie. Usually the oddly named or looking dishes. I would love to try any of the four minus the beer egg cocktail as I don't drink.

[@SquidandCatAdventures]

Yes, you should start a SortedFood gastropub with stargazy pie (that people from Cornwall could complain is not authentic enough). Ben should cook at the pub at least sometimes. And it should be outside of the UK to bring the British pub atmosphere and cuisine to other places. Start with Commonwealth countries like Canada and New Zealand. Vancouver to start. It could be filled with Sorted references in the decor and menu as well as photos of all four boys. There should be a pub cat (which could be named Ebbers). Full gin and tonic menu.

[@huggledemon32]

Watching videos like this- I’d LOVE the boys to review Terry Pratchetts “Nanny Ovg’s Cookbook”- it’s already FULL on inuendo’s- Ben’s job would already be done for him!!!🤷‍♀️🥰😂

[@nat3007]

I've suggested this I think twice now I would still love it to happen.

[@bjrgfjran312]

I would LOVE that.

[@mariab2272]

The Stargazer Pie reminds me of how much I miss living in East London: pie, mash and jellied eels with white pepper and vinegar and lots of liqueur (the proper stuff, made with eel stock!)