Top Chef Reviews our US Southern Cooking!

[@tastymedleys]

Ben running around and being an extremely excited narrator to interesting gates was a highlight tbh. The super geek vibes were strong in this one.

[@SortedFood]

Ben doing what he does best! Glad you enjoyed the video :)

[@tastymedleys]

@@SortedFood Sure did, though you made me hungry about 2 hours too early for dinner! Since that dish impressed Amethyst I'm sure it must have been delicious.

[@veenachandrasekaran5650]

Exactly! As I was watching that part of the video, I thought: "hey, that reminds me of Sheldon!"

[@kathleenstrahm4291]

I’d watch a show called Gate Hunters if Ben was hosting lol

[@janmay3901]

Brings back Fountain Hunters joy

[@shylane98]

"Did you wash these grits?" The collective look of terror had me rolling

[@Frostdraga]

imagine just chilling on your porch when you see someone run by, stop by your gate, gesture at it excitedly, before running off again 😂

[@SortedFood]

😂 what is going oooooon?

[@Babe-vi6cv]

in a lot of the historical buildings with those gates, they've been turned into museums or businesses.

[@Rihnoswirl]

At some point I feel like we need to see Ben do a blind taste test where he gets two identical plates of food, just that one didn't have a bay leaf in it as it cooked, to test how important it actually is.

[@jessiep2471]

YES PLEASE!

[@findingfreeblade]

take 3-5 things that ben is considered a little extra on (like the bayleaf) and have ben try it in the hot seat but make the normals (pref barry and spaff because they will go after ben the hardest) taste them while they are presenting the dishes to ben.This way they can see if they agree with his guesses or not

[@andreasrtoft8419]

Oh yea i wrote the same thing not realising you said it xD

[@spiderdude2099]

I’d be interested to see if it makes a difference if they steam distilled bay leaf essential oil out of the leaves and just used that.

[@KenS1267]

As a chef who actually looked into this: 1) There are many different leaves called Bay. The only one anyone should use is the Bay Laurel. In particular the California Bay Leaf is essentially flavorless when used as Bay but is very commonly sold as Bay Leaf. 2) Even when using the real thing what you are after is the essential oils in the leaf which will lend their fragrance to the dish. This will be an herbal, primarily eucalyptus, note. However just because the leaves are dried doesn't mean they will last forever or that they can stored any which way. They need to be stored in an airtight opaque container in a cool place and you should source them from a reputable vendor, the only way to get Bay Laurel, to ensure "freshness" and buy just enough so you will run out in about a year, when the next harvest comes in. 3) If you do all of this, which I admit is a lot, you will notice a subtle difference in some dishes, but I still think bay gets added to a lot of long cooked dishes because "add bay to anything you cooked for a long time."

[@mrinferno29]

I would watch a channel with just this format ALL DAY. Pick a city with a vibrant cuisine, travel to it, find a local chef, and cook for them in a home kitchen for them to review. It hits on everything. From showing off Ben's incredible skills, to the team learning and explaining culture 101, and a professional review so we know it tastes as good as it looks. Might be expensive to travel, but I'm sure the team likes the vacations, right?

[@giraffesinc.2193]

AGREED!!!!

[@miclowgunman1987]

@@Sletchman Ya, there is no way this video alone will ever get their money back unless they have a significantly higher CPM then normal. I will say that many cities have advertisement budgets though, so now that this video is done, maybe the team can reach out to other cities and pitch the guys coming in and doing a bit on the cities dime. It would probably be significantly cheaper to pay these guys then to run your own ad campaign and it would reach hundreds of thousands, many who are international. A forward thinking group may be willing to pitch a few thousand in for exposure.

[@brandonarcari]

@@Sletchman It's a sponsored video, so the cost is reduced.

[@DoubleDeeYT]

Gordon Ramsay uncharted is pretty much exactly this formula of try local food, learn about it, replicate it, and see what a local has to say. I highly recommend it.

[@perrynn7173]

Great comment and well broken down.

[@bryanbartlett5637]

As a disability support worker in Australia, I applaud Bitty and Beaus. Our company also concentrates on skill based training, including running our own Barbershop, Grill Masters Course, and Cultural Cooking Courses. Programs like that make it possible to give skills to people with disability to allow them to show everyone they are just as talented and hard workers as the rest of the world.

[@randomloginnamebtw7759]

As a South Carolinian, if you cant actively feel the diabetes in your veins, there isnt enough sugar in the sweet tea.

[@SortedFood]

This is hilarious 😂

[@causticchameleon7861]

Hilarious but oh so true! My grandma made candied ice tea. Your teeth would actively rot while drinking it. 🤣

[@Eleni_E]

I mean, you guys have a better grasp than we do in North Carolina. We've inherited so many northerners who can't quite get the balance of sugar-to-tea right, so we regularly get tea you can almost chew.

[@TalesTheDude]

Yeah, if it doesn't come out a rung below syrup, you need more sugar.

[@bobbyschannel349]

that's true. it has to be super sweet.

[@Aviorseck483]

oh! my! god! bitty and beau’s is incredible!! i’m disabled and this place is one of the only truly accessible cafés/bakeries in charleston. it’s given me hope that i can own my own accessible restaurant. love you guys and happy to hear you liked your time here!!

[@SeongGoddessofSass]

I guarantee you that many Southern queens sit while cooking ;) It is one of those family traditions for everyone to sit around the table and peel potatoes or chop veggies.

[@cstz]

Exactly, it's the same in Portugal, I always remember my grandmothers sitting down for those kind of tasks. Or even sitting on the sofa watching some TV while prepping green beans, or broad beans.

[@davepeugh]

Growing up, Mom's kitchen, this was where the majority of inside time was spent. So many tears of laughter and a grief were shared at the table. Games were played, memories we made. I do miss sitting around Mom's kitchen table and sneaking a bit of raw potato as we were peeling them.

[@PhosphorAlchemist]

Lots of sitting with my gran doing prep tasks over the years, yes. And for the sticklers who insist prep isn't cooking, I've 100% sat a chair in my kitchen when I have needed to cook but not been well enough to stand for the full time at the stove. When you really need to do a thing, you find a way even if it's "weird."

[@SeongGoddessofSass]

@@PhosphorAlchemist Haha

[@RICDirector]

Thats where barstools come in handy!

[@imaginativefanatic]

The gate hunter bit was a highlight. Watching Ben run around excitedly finding interesting gates was just so fun to watch.

[@cassadypalmer5776]

I love seeing the guys really dive into Southern food and cooking. While I'm a Midwest girl, I grew up with a lot of these more Southern-style dishes, particularly around the holidays. Black-eyed peas and collard greens are a New Years Day must-have, and are even better with the left-over Christmas ham bone! In all seriousness, I use the Sorted team's travel videos anytime I travel somewhere that lines up, and through New Orleans, Louisville, and Portland I've yet to be let down. Thanks y'all!

[@SortedFood]

Honestly, that’s amazing to hear Cassady. Which foodie spot has been your favourite?

[@cassadypalmer5776]

@Sorted Food So far, it's Blue Star donuts in Portland. My family and I stayed at the Seelbach in Louisville, which was awesome, but the cocktail was just not for me 🤣

[@Method_864]

Thank you so much for showcasing Bitty & Beaus! It's a local favorite of many here in Charleston. It's just one of those places that no matter what, it never fails to bring a smile to your face because the people who work there are so awesome!

[@brianargo4595]

What you've gotta understand about making southern sweet tea is that you're pretty close to making simple syrup with tea in it

[@randallcraft4071]

This right here is the best way I've heard someone describe sweet tea, spot on.

[@Lilf1ip_]

spot. on.

[@sarahlikins7231]

As a born and raised South Carolinian, I loved watching this. Your take on southern ingredients, your responses to the food, and your funny search for sherry. That showed how far you are from home. lol!! Thank you so very much for your visit. Y'all come back anytime!

[@SortedFood]

Thank you so much! We’re so glad you enjoyed the video. We had the most amazing time exploring and would love to come back for more adventures:)

[@lellyt2372]

It looks like such a beautiful, vibrant place, I would LOVE to see it ❤️

[@CheeseDud]

Same from a North Carolinian!

[@Dakarn]

Kinda surprised nobody told them about 3 dot stores.

[@TheCloudhopper]

Amethyst is such a star, loved her checking in during the Hack Friday stream. These two videos really make me want to take a trip over to Charleston.

[@loriegabidel]

I am not at all surprised Ben was mildly horrified that the sweet tea needed more sugar. It is not for the faint of heart. 😂

[@tdetsm4360]

I’m happy y’all tackled southern cooking the way ya did. I’ve never thought of using bread crumbs for my fried green tomatoes so I might try that next time I cook em. And sweet tea is litteral diabetes in a glass and we love it.

[@SortedFood]

Fried tomatoes in breadcrumbs is super tasty. Let us know what you think if you try it?

[@PabloEdvardo]

This format is INCREDIBLE! Please do more specials like this. The two part was perfectly done, and it was packed with content.

[@TheJillers]

As a dirty yank, this video made me so happy. So many people, from anywhere outside the southern states, love to mock southern food, but southern food is delicious and has so much history behind it! I always love how much respect you show for the cultures and food you experience outside your own.

[@dcmc7383]

So very glad to see Sorted in my hometown enjoying the history, the sights, the people, and the food. Even made a stop at the "sweetest" place in the Holy City....Bitty & Beau's. Love it.

[@loriegabidel]

The way Ben pronounces collard is fantastic. It sounds so much better with his accent. Also, I would be 100% on board with a wrought iron tour.

[@RyanEglitis]

What's funny is that the serving "plate" from the grill is cast iron

[@kerryo1152]

Truly wonderful that you highlighted Bitty and Beau's. As a mum of 3 neurodivergent kids. A place of employment that supports those who have disabilities in a wonderful way, is amazing to see!

[@chuchuchuchia]

Gate Hunters brought me almost as much joy as Fountains in Kansas City and the Des Moines episode. I absolutely love how y'all don't visit the typical places in the USA.

[@catherinecahill1308]

As a native South Carolinian who absolutely loves the low country, yall really did this justice!! The she-crab soup grits looked AMAZING. And I love that you featured Edna in the Charrletson market bit. My family has been using her spice blends for YEARS, and loves every single one we have come across. What a delightful episode!!

[@davidhagin21]

These Charleston videos were spectacular!! My wife and I love Charleston and the history, food and people. Thank you for making these videos to celebrate Charleston!! 🙌

[@SortedFood]

So glad you like them :)

[@jessiep2471]

You guys did us proud! I'm just up the coast in North Carolina and that was an EPIC episode! Although for me grits are for breakfast lol.

[@SortedFood]

Thanks so much Jessie! Glad you think so 😅

[@MDev1997]

PLEASE keep doing this format. I love watching these videos where you pick a place to go, learn about the history, food, and culture and then create a dish celebrating that!

[@texasgal07]

Jumped over from the livestream!! It was GREAT!

[@colleencoleman3634]

As a chef who comes from New Orleans, this southern style food looks amazing! The fried green tomatoes with breadcrumbs is an interesting idea, and something I've never heard of before. I was so worried about the grits, but y'all did an amazing job with everything you cooked, since you took so much time and effort to think it all through. Thank you for trying some of our Southern hospitality!

[@Nix_Shepherd]

was gonna say born and raised in south carolina if its fried and southern, its gotta involve buttermilk

[@colleencoleman3634]

@@Nix_Shepherd Buttermilk everything! Waffles, fried chicken, anything fried deserves a good bit of buttermilk to add such a great texture and taste. :D I absolutely love buttermilk and replace dairy with it if I can!

[@webster695]

Really good episode! Two notes: they didn’t invent the term locavore; it’s been around for at LEAST ten years, probably much longer. And I sit to cook fairly often, because I don’t always have the energy or ability to stand for long periods of time. I sit at the table and chop/prep, and sit on my rolling stool to cook. Lots of people sit for some or all of their cooking process, for necessity or comfort. I know you were teasing in good humor, but that teasing implied that not standing makes the cooking less valid. Just something to think about as you move forward. Also, I absolutely loved seeing all the wrought iron art! Thanks for including it!

[@gustavowadaslopes2479]

4:47 I love the recurring "Colorblind guy's favorite color is red"

[@LadyGigglesnort]

I do love a Ben running around and finding stuff. Makes me smile.

[@linpulver2106]

One benefit of having an allotment is I can do fried green tomatoes in the Deep South of England. I only use the egg whites as it prevents any clagginess. My husband and I celebrate the first summer harvests with these and hot sauce.

[@SortedFood]

Niiiiiiiice 👌

[@kityfish]

Lil note as a long time fan, I'm disabled and tend to sit down a lot while prepping and cutting as well as washing up, it makes cooking with lots of steps that would normally tire me out more accessible and should be encouraged!

[@morgan6021]

I love her comment about the sweet tea! If you have never had true southern sweet tea you can not imagine just how sweet it really is.

[@liamjohnson2474]

I knew before she even sipped the tea, that they didn't put enough sugar in it. Sweet Tea is basically simple syrup with a tea bag and unless you've been shown how much sugar actually goes into it, no human in there right mind would ever think to put that much sugar in a liquid.

[@Lynn-kh5rs]

Loved that you covered Low Country food. Charleston is one of my favorite places to visit.

[@indyjeepguy0015]

Thank you guys for this series. We've visited Charleston a couple of times. We had excellent food, but never have experienced most of the places you visited. We are looking forward to trying some of these places on our next visit.

[@SortedFood]

Our pleasure! Enjoy your next trip! 😁

[@nicktheanticlause1313]

I'm an Oregonian, we've been using terms like locavore and phrases like "farm to fork" for over a decade. It's kind of nice being able to visit the places your food comes from. (I cheat and just work in an area with a bunch of farmers)

[@bjdefilippo447]

I was thinking the same. We're really lucky to have an abundance of locally sourced foods that make this possible. I'm convinced it's healthier for people and the economy to not be shipping foods long distances.

[@sarahwatts7152]

I was about to say something similar, just the Maine version 😀

[@lmpeters]

I've seen the term used in the California wine country for over a decade, as well.

[@ElJosher]

@@bjdefilippo447100%

[@lovemesomeslippers]

I’m in Michigan and these terms are here too.

[@wakingcharade]

Ben being so surprised about cooking sitting down makes me interested to see them talk to some disabled chefs who have made similar accommodations to their set up. In a lot of the gadget episodes, I think they are all really good at understanding a lot of the gadgets might help someone whose needs are different than their own, but 'cooking sitting down' is a game changer for some people and kitchens have to be expensively adapted to be accommodating sometimes. I think it could be interesting to look at!

[@andrewgerard9229]

I love the interactions between the guys and Chef Amethyst. She added a great element to this video

[@mzketch22um]

I love Sorted and have watched every video they have ever made. These travel vidoes are great. One note: that brewery did not coin the term "locavore"-- it has been around for almost 2 decades. "Locavore was coined in 2005 by Jessica Prentice (born 1968), an American chef and author, and a co-founder of Three Stone Hearth, a community-supported kitchen in Berkeley, California"

[@avengefullgirl95]

almost 2 decades.... 2005.... thats the only thing im taking away from this comment 😅

[@BumblebeeElectron]

The sorted guys should come to Berkeley. Also the birthplace of the "California cuisine" style of cooking.

[@TalesTheDude]

There is so much variety to Southern food, with each state having its own unique styles and flavors, that you will rarely get something the same way twice. Especially when it comes to your cornbread and greens. BUT, if you want true Southern flavor of your cornbread, it has to be made in a cast iron skillet. Usually most think of Florida or Louisiana when it comes to food, but South Carolina has always been one of the true gems of Southern food.

[@benmulford1095]

I actually cook sat down quite a lot because I'm disabled! I just pointed it out to my fiancee and said "hey Mike is chopping sat down!". I'm team Mike on this one Ebbrell!

[@makapan1]

You guys took Low Country food to the next level......You really caught the essence of it's all about ( cook using what you have right now) and as a result, you understood that you didn't have to copy exactly exactly the local chef's recipes in preparing your version for it all to be still very authentic, but that takes confidence and experience, which all three of you obviously have in abundance. I don't know if you noticed that the reason you got such an extremely high approval rating from the chef at the final judging was all the things you did slightly differently. If she hadn't tasted something unexpected and slightly different than the usual, she likely would not have been very impressed. When so many Europeans think American food = pizza and hamburgers and french fries, thank you for giving American regional food the respect it deserves. I also think British people are leading the charge and sounding the alarm as to, what Americans have always known, which is how complex and excellent American cuisine is, so thanks for that. The people in Continental Europe haven't quite caught on yet. They are still running with the Hamburger stereotype. Oh well. they just don't know what they are missing.

[@patmaurer8541]

Here in Florida, the rule for sweet tea is, "if the spoon doesn't stand up, needs more sugar." 😜

[@tyronglover640]

This made me happy thank you for all you have done for food lovers everywhere!

[@signaturetastes4194]

As a native Charlestonian, and chef, please allow us the honor of coming to London to return the favor, and learn and cook traditional British food for you! Sort of a Forks of Friendship or Spoons Across the Pond...I see Yorkshire pudding and Spotted Dick in the future (he says as he currently noshes on sourdough crumpets with clotted cream...)

[@Eleni_E]

I love seeing how excited you guys got! It's both delightful and deeply strange to see you all having a blast in the same places (or by the same gates, lol) that my school friends and I visited on numerous class trips or holidays.

[@flii87]

Omg the gate bit had me rolling!! Reminded me of the Denver Horse statues and the fountains (I can't remember where had fountains). Thanks for keeping that charm Ebbers!!

[@zzernathezebra]

ok, so after seeing her face after she had the tea. I watched the video again seeing if I had missed them making the tea, because her face alone told me it wasn't near enough sugar. This texan has no fear for the girls blood sugar. I am sorry, you guys didn't quite get the tea, but sounds like the rest of it was delicious.

[@HappyGothGal]

I manage FOH @ a Best-In-Western-North-Carolina for breakfast restaurant. We serve Southern traditional foods & Southern-Mexican fusions for breakfast, lunch & dinner, as well as some Mediterranean & Asian specials, all in the Blue Ridge Mountains. "Not an ad," just expressing experience. I'm excited to see what you guys cook 😊

[@allegrajensen1512]

I'm so happy to see you all visit Charleston! It's one of two cities in the world I've fallen in love with (the other is Edinburgh, Scotland). I really hoped you loved it like I did, and I agree the ironwork is fantastic. I could walk around old Charleston all day finding ironwork.

[@The_Curious_Cat]

I love these type of videos. Love seeing them exploring and learning other cultures and we with them.

[@LightningRound1st]

Your Travel and experience then cook videos are some of my very favorites. You always shine a good light on the cuisine and the people. It's an absolute joy to watch. The world is a magical and highly diverse place, and I would love to see many more of this type of video.

[@TheLikenessOfNormal]

I absolutely love that I, here in New Brunswick Canada eat samphire greens, in the UK you guys eat samphire greens and in South Carolina too! And I never hear them mentioned that much outside of like local cooking. I know my province doesn't have much going on for it, but I'd love for you guys to come here at some point. Or just a whole Maritimes tour. We have an amazing sea food industry as well as thriving dairy (Canadian dairy is one of the big highlights of Canada in my humble opinion and considering some of the best cheeses in the world are made from the descendants of a Canadian cow I think we've got that covered.

[@TassadarBJ]

I lived in Charleston for 6 or 7 years, and this made me very nostalgic. Some of the best food that I've ever had. BUT - we need to get you Sorted guys up here to Asheville, NC for a brewery and food tour! I'd love to be your guide anytime! They don't call us "Beer City USA" for nothing!

[@Sophie703]

Love these travel videos! More please, lads!

[@SortedFood]

Hopefully more to come 😁

[@shifragreen7271]

I actually remember Grant Achatz saying he created a place in his kitchen where you can sit for some of the prep he's definitely a chef Ben

[@louiseb6111]

I had to pause to say, Dee Dee is just a delight! What a beautiful wee soul she is! Would love to meet her and have her show me about! 🥰👍

[@ElJosher]

Man this video is amazing, I really love this concept. You guys discovering and learning about local cuisine and later recreate with a bit of creativity and personality a dish that, at it’s core still pays respects to the local cuisine and history, is truly remarkable. Really appreciate this. Would love for y’all to come to Puerto Rico with this same concept.

[@mccarseat]

I discovered your channel a couple weeks ago and have been binge watching episode like crazy. This is by far my favorite so far! You guys look like you are having so much fun and I love your enthusiasm for the local food and ingredients of Charleston.

[@marymaryquitecontrary]

That was great! Here's an extra 👍for y'all. (Now I have to find some she-crab soup in Phoenix.) Loved Ben obsessing over the wrought iron, too.

[@emi_marg]

Love this! I laughed out loud at Ben’s excitement over the gates 😂

[@apatternedhorizon]

Thanks for coming to our little state, guys. Really didn't expect this to be one of your destinations, but you can't go wrong with Charleston.

[@eskieguy9355]

I officially loved this. Ben showing us all the gates he could find, all of you learning about the local cuisine, and then of course, reflecting back what you've learned. I look forward to more of these adventures.

[@-----el4rk]

LOVE episodes like these!! spent quite a few years in florida and it's so nice seeing Sorted out there in the south!!

[@clarissagafoor5222]

Ben really is an excellent chef! It's easy to forget this. And look at how far Jamie and Mike have come! Wow!!!

[@daalelli]

I'm so glad to see this format return! It was great to watch Gate Hunters, too. Takes me back.

[@squishablesquishy7]

Charleston is my hometown and you did it justice. Amethyst is an amazing chef and such a hard worker!

[@kaylacobb3541]

I would love to see a Sorted Southern road trip! Southern food has so much regional flair. Seafood on the coast, Appalachian foothills inspired by Scots Irish settlers and African culture, New Orleans Creole, into Tex Mex.

[@T3hN3wB]

Born n raised here is beautiful sunny Florida n 1 thing I never tire of is boiled peanuts. Grew up eating them and still love buying them. If you're ever down in the south and see someone on the side of the road selling peanuts, do yourself a favor and try them. They are usually pretty cheap and a pretty damn good snack. I like all kinds, salty sweets (not what you think it's only a slight sweetness to the peanut itself no sugar is added), cajun, garlic, etc.

[@mrinferno29]

This is one of my favorite episodes all around. Creative and shows off your skills. Also really cool seeing cooks in an average kitchen, not just a studio kitchen. Well done.

[@11samaran]

Loved the live stream and love when you travel. Any thought to putting the blooper back at the end?

[@yeahbitchisang]

As a Charleston native, seeing y’all really appreciate the food that made me who I am today is truly amazing. Thank you for visiting and y’all come back anytime

[@RugbyRyan]

As someone who watched your videos while doing homework when I went to university at the college of Charleston right in the heart of everywhere y’all went, this is surreal

[@MichaelJohnsonAzgard]

This was brilliant; we saw great local food, culture and people proudly sharing all that. More of this please.

[@italiana626sc]

I would've DIED if I'd seen y'all ambling through the market or along the Battery!! As a local, I don't go there too often during tourist season, but oh if I'd known!! Also Sorghum and Salt is phenomenal. And I love the way Ben pronounced 'collards'. Heehee!! The idea of she-crab soup grits is just brilliant!! And when you said you were serving sweet tea, I absolutely KNEW it wasn't going to be sweet enough. We loooove our sweet tea here!! Thank you so much for visiting our beautiful city and showcasing our culture and cuisine. Love you Brits!!!

[@Brooksie603]

Great job boys! Certain areas in the US are passionate about their grits and it looks like you did very well.

[@Scythernoscythin]

I'm sure scheduling isn't easy, but I hope there's more travel to come. Love seeing highlights of the food in the city then you trying to impress a local chef.

[@kirstengolnaz7327]

I've completely forgotten about landscape hunters! I'd always loved Ben's enthusiasm, glad to see it again.

[@alexdavis5766]

My consultant was due to come at 15:45 and I was annoyed I’d miss this, but she was early for once! Yay! Now the weekend can start!

[@SortedFood]

Here’s to the weekend! 🥂

[@darkmummy666]

I love the gate hunter segment! Ben, you are a doll and a delight!!

[@kusalg]

Ben's segment showed a little bit of the goofy old sorted that I love :D please bring more of that in now that you guys are out and about more!

[@bloemundude]

An excellent and respectful exploration of the city and its foods. Great job!!

[@AuntK68]

Well done, guys! So glad you enjoyed your time in Charleston. Your dish looked amazing and seems like you nailed it. And yes, when Southerners talk about sweet tea, they mean SWEET tea. 😊

[@poetry4losers]

Another stellar video! Everything looked so good! Loved the gate hunting lol

[@cwg73160]

There’s no upvote here. Weird.

[@markkeeney7857]

THIS was amazing to see a Brit take on somtetthing so purely Americanlly Southern yet so relatable across the pond.

[@Erdnussbuttertoast]

i love that jamie's predominant contribution to the dish are jim halpert-style looks to the camera

[@heathergambrell]

Absolutely loved this video! I’ll have to visit these places when I go to Charleston!

[@pamwatterson3845]

I spent over forty years across the Cape Fear River (Wilmington NC) from where Bitty and Beau started. I’m now near London KY so I have a very blended tastes

[@chelseakearns1944]

LOVED this. As a southerner myself the respect you showed, and the highlights to Gullah culture and cuisine was amazing. Also I desperately want some grits now 😂

[@HyperactiveNeuron]

Good job boys! Glad to see you guys love fried green tomatoes and grits and that you didn't screw them up LOL! The crab with the grits was pretty damn smart. I don't cook with crab often but I'm a fan. Crab is especially good with a bearnaise sauce on a perfectly cooked steak. Shrimp and grits is an absolute classic. Hard to go wrong. Grits are great with sunny side up eggs and bacon too 😁

[@christophelombardi7810]

8:10ish - Ben! You broke my wife's heart just there. She's a massive fan of yours but she's disabled. Those comments about "real chefs" never sitting down to cook really hurt her (and presumably any of your disabled colleagues who heard it too). She says: "

[@natthesquirrel]

These lost and hungry style videos/locations best videos have always been favourites of mine. Made all the better by Ben's hunting. So glad you can return to exploring the world for us!

[@livingthelife9155]

Well, I had a busy day today but still managed to see almost all of the livestream, and just now settling down for part 2 of Charleston before I go to bed! I’m definitely Sorted…haha.

[@Crazetex]

What a terrific two-parter. Love what you guys do. Really liked the focus on the disability-positive cafe!

[@teresagraser386]

Was so excited when I heard y'all were coming to Charleston. Couldn't wait to see where you went and what you cooked. Loved seeing the gates, I recognized many of them. Even as a local, I have always loved going to the downtown market and walking around.

[@giraffesinc.2193]

I am so glad y'all nailed it! I am an American (cali) but have lived in Tennessee and South Carolina, and do tend to cook with a Southern bent. Well done! Sothern food is just as amazing as our TexMex cuisine. Next time, come out to the South West!

[@jeffbrady7840]

Excellent! Way to celebrate a city and its culture.