"FLYING NOODLES" Reviewing TikTok Food Trends

Today we’ve got another hilarious episode reviewing some amazing TikTok food trends, including re-creating a gravity defying noodle dish!
Brace yourselves, with no Chefs in the building - it's a normals free-for-all!
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[@toni_go96]

Barry asking to put saffron in his onion boil is him reminding everyone he is the prince of pretention... Just in case anyone forgot that!

[@dizzydazed8055]

he's doing it for the audience there

[@AbigatorM]

@@dizzydazed8055 people still not over that? i didnt even notice untill the cream accident.

[@reinkdesigns]

Video idea! I'm a semi/lorry driver, my truck I have a small air fryer, a kettle, 2 mixing bowls, a knife, a small cutting board, paper plates and bowls and a mini fridge with a small built in freezer. I challenge you boys to go shopping, no budget, and using what I have available in my truck see who can cook the most amount of meals, the rules are you can only use what can fit in a single mini fridge. To make it interesting, some drivers choose to have a microwave, so maybe the boys can choose to either have a microwave, or an air fryer and kettle. Also I don't have access to running water regularly, so have to use bottled water.

[@sherroncapitano]

This would be awesome to see!!

[@courtneybrosious2335]

This would be incredible to watch!

[@uberbubble]

Plus all prep, cook and dine within the size of a truck.

[@reinkdesigns]

@uberbubble o yea!

[@luke8793]

i agree thats a cool idea. There should also be a score for tastiness so its not just number of dishes.

[@thomasyoung5452]

They forgot to cook the corn milk. It actually thickens when cooked. You can make creamless creamed corn by folding corn kernels into cooked and thickened corn milk. Finish with butter and scallions (and bacon), as you like.

[@clrsmtl5544]

wait til this one finds out creamed corn doesn't involve cream... (the canned at least ... )

[@clrsmtl5544]

or that cream isn't even a requirement for non-canned... some people do add some though, among other things...

[@LuckyTondi]

Barry immediately going for saffron is 100% Barry.

[@gauravshukla71]

So true 😄. Saffron is just so wrong in this application. It's delicate so you don't want to drown it in butter, cheese and bake it for an hour... This dish calls for heavier spices. Additionally, while I guess that it tastes ok, I'm willing to bet that a set of onion rings with all of the butter, cheese and spices as a dipping sauce would win hands down

[@MoordiggiaN]

Malaysian here. You guys did great on that Sang Har Mee. Been to the restaurant once and it feels more of a gimmick - the flavor's decent but its on the pricer side due to the prawns. Though there are similar dishes over here without the flying noodles that would cost significantly cheaper as well.

[@SortedFood]

Amazing - love that we've found someone who's been to the restaurant!!

[@zeideerskine3462]

In Germany, onions are usually filled with some sort of minced meat, a grain (usually rice now but pearl barley a hundred plus years ago), and just about any spice you can get your hands on. This was traditionally a wartime recipe.

[@AjG-ly2yp]

My family did something similar with green bell peppers. Stuff with ground beef and rice, bake on a tray in a bed of tomato sauce.

[@robopecha]

meat and rice is just the best filling for any kind of vegetable. that grease madness looked disgusting to me.

[@robopecha]

@@AjG-ly2yp try cooking them in a pot covered in the sauce. much better. juicy filling and the sauce gets to be delicious.

[@sarahlangdon1965]

I’m going to try this version. I can imagine any fat rendered out would flavour the onion too

[@Vallgor]

Me: A wartime recipe? Cant be near World WW2, that's not 100 years ago *looks at the date* Jesus

[@BenjaminKlahn]

@<a href="#" class="seekto" data-time="120">2:00</a> Townsends is a early American cooking channel and they did an episode on this recently and it's much older than you might think. This is just a baked onion with extra steps. Onion, butter, seasoning, bake. You can even do it with the skin on, adds more flavor.

[@jugglerjim01]

Townsend's ftw 😎

[@ilicarriedoll2843]

I come to saz this too

[@JudgementalToucan]

I'm glad Mike brought up his flying cereal dish because its immediately what I thought of when I saw the thumbnail.

[@MelissiaBlackheart]

Same! So good to see them callback their old battles, they were what got me in to the channel.

[@mjr7777]

Cut large onion in half, remove two outer layers, place in baking dish on little supports made from aluminum foil, stuff. Cover dish and bake, uncover to carmelize at end. Faster, less mess.

[@gustavowadaslopes2479]

I'd just cut the onion into quarters, put it in a ramekin, put butter and spices, cover it with tin foil, remove at the end to add cheese and gratinate it. Them eat in the ramekin over a plate.

[@nopandakit8051]

That makes sense.

[@dejavu011]

Or just chuck it all in a pot (with cheese) and voila: French onion soup

[@therealtrissmerigold]

I love you guys so much that I hate saying anything critical, but the clapping and audience noises are so jarring. Takes it from feeling like I'm hanging out with friends to feeling like a morning talk show. Not that those are bad, Sorted has just always been more like a comfy hangout, it felt relaxing and cozy before without the audience.

[@Alleroc]

Yup. A number of us have been commenting on it, but doesn't seem like enough of us are bothered by it for them to change it. I don't care if they have people there, but the over acting and using it as a laugh track has just been a bit much.

[@metalpuppet5798]

​@@Allerocexcept none of them are "acting". The guys have been the exact same as before or as they still are when theres no audience. They just are that energetic and sometimes chaotic. Thats what makes this channel so fun. Also the audience are genuine viewers having genuine fun. They are part of the people who got them to where they are now. Also its not like the online audience is an afterthought now. They are interacting with us at home just as much. Its a great thing that they are connecting with their fans irl and in videos. Not just hidden away off camera. Sorted has changed lives. Thats just a fact. And to keep that bond with the audience you will want to get to know some of them personally at some point

[@PassiveAgressive319]

@Alleroc I barely knew they were there! I think change can be jarring especially when it’s something close to one’s heart

[@clrsmtl5544]

so adorable how this special child thinks that there's never been anything other than absolute candid spontaneity... in a way they are a bit correct saying nothing's changed... just not the way they want to believe... now and in the past... audience or not... there's always been a performance aspect...

[@Monique-iz8lp]

The triumphant return of Mike's honey on toast

[@self.construction.day1]

I'd love a series where a normal and a chef take some of the best and most enjoyed food trends and then attempt to elevate them. One from a homecook perspective and another from a chefy gormet perspective.

[@briggss]

<a href="#" class="seekto" data-time="304">5:04</a> when camping we used to just put a single bouillon cube in the center and covered the onion with butter then threw it fully wrapped in foil into the fire for about 20-30 min. Phenomenally caramelized full onion pops out

[@janf2432]

The onion boils, my family have done these since i was born. But parents always made onions with cheddar cheese, butter and garlic powder then. The big difference only happens during bbq's they throw them in tinfoiled in the corener nex to the coals, whilst the other sauages and food is cooked on the grill above

[@mistertestsubject]

I was thinking they seemed like a side dish. Probably great with something more substantial alongside it.

[@k0pstl939]

Honestly maybe a bit healthier than onion rings, totally want to try this now

[@slidewithme]

I love how all four of the guys are very different personality-wise, but they all get along really well and they're all extremely charming. I've been watching for years and never once have I thought, you know, I like them all except for.... there's never an exception, I always enjoy the videos and their dynamic.

[@eloiinvestigates]

Definitely.

[@uberbubble]

Barry. I like them all except for Barry.

[@Leanne_w]

@@uberbubble Barry probably doesn’t like you either

[@tyunik]

​@uberbubble Hey, Barry is my favourite! I always root for his crazy ideas during battles. They all bring something special to the table.

[@shachiphene]

Gotta say boys, I was hoping I’d get used to the live audience but it’s still really jarring and feels like I’m watching footage of a past show rather than hanging out with mates. Sorry to give critical feedback because I love your stuff in general and otherwise the main content of this video was great

[@Littlemink]

I’m with you, I don’t like the audience.

[@riaz8783]

Still very daytime telly

[@genageeraert8039]

I disclaimer the audience as well. They take away from the show. I’m here to see the guys not ransoms in the background

[@mellchiril]

Agreed, I was quite enjoying the video until the random laughter started overtaking things.

[@SCHTRAM]

Not only does it suck ass its obvious the boys are more performative when they have an audience to "entertain" which makes the whole thing jarring and less natural.

[@aidi58]

The Sang Har Mee needs to be fried a larger pan or wok so more oil can be scooped up to fry the flying bit. Poor Mike was having trouble getting enough hot oil to do the job properly.

[@clrsmtl5544]

they literally came to that conclusion...

[@aidi58]

@@clrsmtl5544 Indeed they did.

[@aidi58]

@@clrsmtl5544 Indeed they did. I was too quick on the trigger.

[@Nasalkeihpos]

The excitement when the noodles stood up was so sweet

[@lorie76yt]

If anybody wants to know how to make an onion boil properly without all the “fave of the moment” hype sometimes the old ways really are the best ways :D Core an onion put in a teaspoon of bullion powder (chicken stock or a bullion cube) pack it with butter, a pinch of pepper, maybe some Bayline and a little paprika for colour (sprinkle that mixture over the top as well for extra flavour if you like) set them on some foil on a baking sheet (don’t wrap the foil around the onion!) bake for 40 minutes or an hour and done, brown, roasted goodness! Also leave the sliced cheese out. Whoever thinks that is going to work inside a hot steamy “container” and not just be a plasticky soupy mess is just being silly! If you really want a little “au gratin” action, sprinkle some shredded cheddar on top for the last 10 minutes of the roast :D

[@AjG-ly2yp]

I always use a French Onion Soup bouillon cube and wrap and toss in the oven. Always awesome.

[@lorie76yt]

@ I don’t wrap just kind of tucked up around a little, but yes, always awesome! :)

[@nanasguy]

"as all the best things in the world are"....a little 'proud moment' for your japanese fan lol🤣 Baz, youve got quite a few brownie pointes from me on that one🤣🤣🤣🤣

[@Professor_sckinnctn]

My family (Eastern European) have been eating stuffed onions forever. Yeah, we've never wrapped them individually in foil, since it doesn't crisp up the top. Usually stuffed with sausage, cooked in a pan filled with stock, broiled for a little while to finish off.

[@icman121]

all i could think of with the honey-butter toast, was let's sprinkle some blueberries over it at the end

[@sandramonk1]

And add cinnamon

[@PokhrajRoy.]

Let’s just say that Barry just found an alternative to Sticky Toffee Pudding. Good for him!

[@JohnBainbridge0]

I often use fresh onion and onion powder. Same for garlic and ginger. The fresh and dried versions have distinctly different flavour profiles.

[@PokhrajRoy.]

I’m so happy Mike mentioned the floating cereal thing he made. What a moment!

[@kawaiipeacock1777]

I’d love to see a battle where they have to use a food trend, but make it their own.

[@peggysmith8393]

I have mixed feelings regarding the new studio and the live audience. Iloved the old studio. It felt more intimate. The guys seemed more at ease and not so scripted. The new space lacks warmth and charm. I do love you all ❤

[@rrramm7959]

Yes! It looks so cold with all the blue lights, and the food looks less appetizing. Also Jamie's camera looks low quality

[@metalpuppet5798]

Thats just wrong. Nothing about it sounds "scripted". Its exactly like before just with VIEWERS having genuine fun in the background. The viewers are part of what got them to where they are. And that is NOT only the ones in front of the screens at home. Its the live audience as well. Having a live audience is a great way to give back. Remember that Sorted has genuinely changed lives.

[@brolly2612]

​@@metalpuppet5798omg

[@Abunai_Gaming]

Mike smashing the flying noodles before eating was the epitome of catharsis, I swear XD

[@Noevad]

<a href="#" class="seekto" data-time="267">4:27</a> I didn’t know there was such a thing as too much cheese😂. But then again he is known for not being a big enjoyer of the cheese.

[@tarunimasinghsanawar9721]

Mike's honey toast with custard makes a comeback, only better this time!

[@larseikind666]

An idea with the onion boil: How about ditching the foil altogether and just baste it every 10 minutes or so?

[@endeavour4489]

The second trend just reminds me of when Barry lost the food photography challenge to Mike's honey on toast 😂

[@__iTimmayy]

<a href="#" class="seekto" data-time="1000">16:40</a> - I love how genuinely excited they got making the noodles. :) Love to see it!

[@Getpojke]

🥕Talking about stuffing veggies. Beryl Shereshewsky did an episode on carrots recently, she did a dish from the Levant I hadn't seen in ages, "Jazar Mahshi". You need large carrots as you stuff them with beef & spices. Their natural sweetness of the carrots make it a great dish. 🥕

[@aliciaapro7502]

Oh my, I need to look that up! Mahshi with carrots? We usually stuff Lebanese zucchini and capsicum with meat, rice and spices 🤤

[@redeye1016]

Putting onion powder in makes sense - you’ll often see chefs cooking carrots in carrot juice etc, it enhances the flavour

[@LumberjackRufus]

Brazilian here, never saw anyone doing this kind of thing with corn here BUT maybe there is, because we have many uses for corn, besides corn starch and corn flour. Look for PAMONHA and CURAL, they're some classical "country bumpkin" (?) desserts and they're delicious.

[@melindam4841]

Thank you. Looking now…

[@miiamoore]

I was thinking the same lol Mixing cachaça with anything dairy in a drink sounds like a crime

[@LumberjackRufus]

@@miiamoore it's certainly a crime... But catch me if you can... Strawberry yogurt and Yakult, both with cachaça... That's not a recommendation.

[@AngelCosta]

It's spelled curau

[@ollesvensk]

I bet the hunny buttered toast'd be great served warm with ice cream.

[@AjG-ly2yp]

I've been doing something similar to the onion boil trick for a couple decades. I just cut an onion in half, scoop out a hollow from the core big enough to fit a cube of French Onion Soup bouillon, wrap it up and toss it into the oven. The water from the onion reconstitutes the bouillon cube and the onion cooks down into heavenly goodness. Spread over a steak or burger, or as a side, so simple and yet wows people every time.

[@Paperscrapper]

It needs mozzarella to be perfection! Onion soup with only a little broth.

[@rosebomb]

It's the Dad Joke of The Week: So, I annoyed a wizard the other day. Big mistake. He turned my wife into a breakfast! I still love her though, she's my Honey, Butter Toast.

[@rosebomb]

Honey, but a toast, Honey Butter Toast, get it? It's very funny.

[@beerholderjim]

man I miss the old school battle videos they need to come back

[@zybch]

I miss not having an annoying audience.

[@Ben_AussieLad]

​@@zybchis the audience in this one? or just the crew? I prefer their older style videos but i guess they are moving on.

[@Ben_AussieLad]

​@@zybchBarry does more acting over than the others when their in.

[@hogie48]

Would love to see the Chefs experiment with the onion boil! Immediately I though why not do it similar to a stuffed pepper and put pork/sausage in it. Could also vent it half way in the oven, and maybe pat dry and oil the outside of the onion to maybe get some texture?

[@buddyfoster6698]

Of course Barry goes for Saffron to mix with this plastic cheese lol. Jamie would have stuffed his with burger

[@sirBrouwer]

more like make it a full English inside of the onion. and doused in whisky.

[@njorthr89]

the onions are also GREAT to cook like this while camping- I usually just throw in a bullion cube, wrap in foil, and toss it in the coals of the campfire.

[@RonLeedy]

My friends have done the onions for years. We put them in the smoker when we are doing meats as part of the side dish banquet. It adds another layer of flavor.

[@mellchiril]

I was happily watching the video and all of a sudden I hear random laughter and applause, pulling me away from what I was watching. I just cannot get used to the audience. Love the concept of the video, love seeing trends and the reaction to them. Do not like the supporting laugh track.

[@celosy]

Same here. I watched with the sound turned off. Not ideal but it's the best I can do.

[@metalpuppet5798]

The audience are genuine viewers having genuine fun. Its a great thing that brings the channel forward. More personal connection with your fans within your content can never be a bad thing. I hope they really include them in the video at some point.

[@snowrs1]

I have unsubscribed due to it being unpleasant, this is probably my last view

[@stuearth5076]

I reckon when the noodles are put in the pan you already have the ladle in there, so there is a ladle sized space in the oil for easier and quicker access. I love the look of the dish!

[@finkelmana]

putting a beef bouillon cube and butter in an onion is amazing.

[@telebubba5527]

And what about that yellow gunk? It's a recipe for a heart attack.

[@HeidiBuss-pd8cw]

Does anyone remember older recipes in which onions were stuffed with ground beef and spices?

[@telebubba5527]

😋

[@hans_kruse]

No but I found Escoffier's recipe for stuffing onions, because I watched Max Miller's tasting history about stuffing apples for the titanic breakfast menu. That recipe looked similar.

[@rainzerdesu]

I feel like I'm more familiar with that stuffed in peppers

[@BoilingKoolaid]

We make them. It’s the same as stuffed peppers for when we have extra onions.

[@KeiFlox]

I don't like when background laughs or applause are constant through a video, but the clapping at the noodles standing up was just the right use of that!!

[@jean-christophearnold5163]

Flashbacks to Mike's sweetcorn and mars icecream pass it on 😂

[@cllynch3653]

We wrap in peeled onion in foil and bake them in the fire when camping.

[@asandstorm]

I think America has put too much effort into sliced cheese and gotten so much hate for it for it to now be called burger cheese 😂

[@xlogophile]

I mean, better "burger cheese" rathe than the usual "shitty plastic American cheese" xD

[@buddyfoster6698]

I think it’s the rest of the world that started calling “American” cheese. I think also we mostly use it for burgers or children’s grilled cheese.

[@rcrawford42]

Nilered made some American cheese -- it's just emulsified cheese. If it's plastic, so is mayonnaise.

[@emtuhey]

Listen, we’ve been through a lot over here the past two weeks. I hate it here enough as it is 😂

[@rollingfinn2044]

​@@emtuheydoors open 😂

[@bats__]

Half an onion, separate the layers, stuff the layers with cheese, herbs and spices, then reassemble the layers and bake WAY better than the boil thing

[@PriyankitaPant]

<a href="#" class="seekto" data-time="604">10:04</a> no Hindi/urdu speaking person can have this latte. 😅

[@sanwalchishti5616]

😂

[@GomushinGirl]

Considering they have the name of the drink wrong, maybe you could give it a try after all. It's "oksusu" not "susu"

[@homstarrunna]

Suggestion to try for Flying Noodles: Pot of Hot oil on the side and a mildly warmed pan to hold the noodles in as you ladle the oil over all of it. Should keep the bottom bottles from getting as burned. Would be even better with an infused flavored oil!

[@sighman9209]

The honey toast reminded me of flavour pairings video, where Barry got genuinely mad, because he lost the Instagram challenge.

[@cnbb.q]

Put a banging shrimp on that lol, tuuune!

[@re_animatedabby6791]

As a resident of Indiana where literally everywhere you go there is a field of corn in every direction I'm shocked we dont have corn coffee.

[@Getpojke]

Don't know about calling it an "Onion Boil", but a "Baked Onion" wasn't unheard of growing up in 70's UK. Sometimes done in the same tray as baked tatties, occasionally wrapped in pastry like an individual pie. Was a pretty inexpensive way to put food on the table. 🧅

[@waywardsisters918]

I remember that, mum did not have much money, and it was a tasty, cheap meal.

[@Getpojke]

@@waywardsisters918 As they say, "There's nothing new under the sun". I find it quite fun seeing a next generation discovering "new" things that are old to me. Wonder if liver & onions will make a comeback? 😆Did you ever get an onion that had been wrapped in herby suet pastry & baked? I really enjoyed that.

[@matthewthomas643]

The onion boil… would love to see a French onion boil take. Soup dumpling style broth baked and then covered in cheese and breadcrumbs and grilled…That would probably be amazing.

[@kylemackinnon5696]

You could go one step further by using an edible thread or glue to seal a small onion into BEING the soup dumpling

[@AjG-ly2yp]

Tastes amazing, I don't go for the breadcrumbs and cheese aspect but I halve the onion, scoop out the center, toss a French Onion Soup cube then wrap and put it in the oven. Goes great over a steak or burger.

[@matthewthomas643]

@@AjG-ly2ypthat does sound pretty good and might give it a go! I was just wondering how to get the toasted baguette and cheese element into it…. I’m sure Jamie could figure out a way to panné it too…

[@WhiskyCanuck]

I recently had a hollowed-out onion dish at a restaurant here. They hollowed it out and then put in a stuffing made of caramelized onions, and briefly broiled without the foil wrap - so no steamed mess. It was very good, though you're basically just eating the stuffing because the outside isn't cooked through, since it has to maintain structure to hold together.

[@TraceyOfficial]

I love how episode doubled up as a Global street foods episode

[@IsabelleVictoriaiLP]

Love this series. I dont mind the audience reactions, ie laughter. Its to be expected with the new studio. I understand they are trying new things, I dont mind.

[@adelaideharper9201]

People were surprised about onions and cheese? Grilled cheese with caramelized onions, philly cheesesteak, cheeseburgers, french onion soup, burritos...

[@darrensim295]

for the Sang Har mee, yes a bigger wok helps because its easier to spoon oil over, but it also helps to start all the noodles in the oil first, then you pull some up and finish it off with oil. Starting it in the oil helps the process get going better

[@alexdavis5766]

I only go on TikTok because my pet sheep have a channel there. I none surprisingly then don’t get many food videos suggested and miss all these weird and wonderful trends.

[@SortedFood]

Pet sheep?! Amazing!!

[@mellchiril]

luckily, because if your sheep for you to food related videos I'm sure you would've used the channel for other means than showing off your pet

[@clairehedge1985]

I imagine the onion boil should be served in a bread bowl or on top of a burger on a brioche slice. Imagine the onion sitting on top with cheese spilling out like a poached egg

[@jeremybiwer8756]

The flying noodles should have been made with a deeper pot of oil. That way could get more oil onto the flying part faster.

[@faithjoseph7625]

Can't wait for someone to try the flying noodles during a pass it on...

[@angelkisses5933]

That noodle dish looked amazing!! X

[@jkhunton4073]

My Nan would give us baked onion with butter and pepper to cure a cold when I was a kid

[@annfromma8456]

#1 Onion boil - I'm with the boys on this one. You can get a lot more flavor and a better texture doing it other ways.#2 Honey toast - Oh yes, please! #3 - I'm not sure about this one. It's way out of my comfort zone and I usually don't sweeten my coffee quite that much. #4 - very cool but I'm not really comfortable labeling oil over noodles in my kitchen.

[@segoi11]

I love pan fried noodle dishes. They've been around a long time. The flying chopsticks definitely sound like a gimmick to draw attention on social media.

[@kagusi4356]

We have a very similar dish in Cantonese cuisine, and you want that bottom layer to be extra extra crispy, since the sauce will soften it as it gets to the table and is shared. We usually have it with lobster, and the crunchiest parts are my absolute favorite part of the dish since it works with the softened, soupier noodles

[@LadyMiir]

Nice job on the noodles, lads! But good lord the live audience laughing in the background is OBNOXIOUS.

[@DenisedeCastro17]

my aunt always made me sugar toast which is essentially that honey butter toast without the honey loll it is an amazing treat/snack

[@skinnymc4923]

I sometimes make a variation of the onion thing for dinner parties based on a recipe by Chef Jean-Pierre. The onions are hollowed out and blanched, then stuffed with a standard ragu, although I like to add sumac. You then top the onion with a Mornay sauce and bake it without covering the onion in foil, that way the moisture gets out and you avoid the mushy mess that the boys had. Finish with a little parsley or basil on top, and serve on a roasted bell pepper coulis. It's a delicious recipe, and looks fantastic when served!

[@OZARKMOON1960]

Mike, there is no such thing as 'too much cheese'. Those three words never go together!

[@subressor1]

Another one where you can tell theres an audience before you even hear their disruptive laughter, the boys are so different when they're there 🙄

[@Firesquatter100]

I think I like that I can hear the support crew in the background laughing. 😆 Filmed by a live captive audience.

[@JOBdOut]

Onions.. one of the most cost effective vegetables.. covered and stuffed with $65 worth of butter and cheese.. yeah that's tiktok in a nutshell

[@redeye1016]

65?? What are you on. Those cheese slices are about 90p for 10 slices, and butter is £2 for 250g. You know America isn’t the whole world right?

[@marthawilson444]

😂

[@EarthwormShandy]

Found the pretentious comment haha ^_^

[@EarthwormShandy]

@@redeye1016 Yanks don't really know how to comment on KZbin content that's made solely by Brits for Brits, it's a bit out of their kind's knowledge range

[@BioYuGi]

​@@redeye1016even in America that much cheese and butter isn't worth $6 let alone 65

[@jowilliams7126]

With the onions you could roast them, covered in foil in a dish. Remove foil add the butter, seaonings and grater cheese on for the last 20/25 minutes. Just a thought.

[@Bjorn_R]

Might be a gimmick, but I could easily see myself doing those flying noodles for a date night!

[@Langharig_Tuig]

Mike, we appreciate the powermove at the end there. Great entertainment

[@GBS_Baggsie]

Mike using a spoon to try the sweetcorn mix, cooooool no double dipping and cross contamination, only to empty the remnants of the spoon back into the mix

[@Siluialwin]

The onion boil reminds me of stuffed onions which we used to make a lot when I was young. instead of hollowing out the onion that way we would separate the layers (either steam/boil the onions to make them soft first or slit the side and work your fingers around to get each layer separate or very carefully try to separate the layers and not break them) and put the onions in a baking pan. Then cook the bits of chopped onion from the very centres bacon and ground beef with salt and pepper stuff the onions and then make a cheese sauce and pout over the onions and bake....suggested to serve with mashed potatoes. The version you made seems like mostly just a lot of fat with onions....the cheese sauce and bacon and minced beef makes a huge difference and makes it work as a main dish.

[@E3_THREEE]

For years I've done a version of those onions by dropping in a beef bullion cube and covering to the top of the hole with a pad or two of butter and a little grated gruyere. I usually bake with the foil only coming up half way This is great on it's own, very reminiscent of French onion soup, but can also be used as a starting point.

[@DarkRulerHaDes666]

<a href="#" class="seekto" data-time="878">14:38</a> I was going to mention the cereal if Mike didn't. I'd actually love to see more Ultimate Battles, as well.

[@charlottetooth1457]

Yay - It is Sunday - Another Sorted video to watch!

[@WarriorHeart2024]

Please do a series on Fermentation and foraging for ingredients. I really want to learn to make kombucha and other things, and yes, i could look it up. But i'd rather learn from Ben and Kush and the guys

[@slothfulcobra]

man, I've only seen flying noodles as a weird little theme park animatronic

[@KetiefulV2]

We already know what Mike will do his next battle video with the other normals. Something with fried noodles, probably a sweet version of it.

[@axel8912]

Year of Mike continues: the world copies Mike floating cereal but they're using noodles instead

[@ChrisLim]

LOL How many people are in the audience?!? The applause! <a href="#" class="seekto" data-time="1000">16:40</a>

[@msfoodiediva]

Not surprised that honey toast was success. Brioche bread has butter in it and honey and butter are good combination

[@life.with.sabine]

it sort of resembles french toast

[@danielsantiagourtado3430]

<a href="#" class="seekto" data-time="474">7:54</a> record scratching is always funny and that fail was hilarious 😂😂😂😂😂

[@patriciamooney928]

I would try the sweet corn coffee and the crispy noodle/floating chop sticks.

[@clusterbungle]

That honey on toast could use some custard 😜

[@theJamLord]

Love you guys! ❤

[@clrsmtl5544]

this is where i finally noticed that the counters are movable... which makes my thoughts on the remodal even more bewildered... i had wondered why whomever designed that hadn't had the sense to leave a space to access the spice rack/ fridge wall; instead of having to go out the other and allll the way around, and back... now, knowing they move, i'm Really wondering...