I can't cook, but the person in my ear can.
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- Опубликовано: 24 июн 2022
- Thanks to the @SortedFood team. Sorry about the mess. | AD: 🖼️ Displate's summer sale is on now! displate.com/promo/tomscott/?... - 22% off 1 Displate, 33% off 2+!
Sorted Food: / sortedfood
Sorted Food's sidekick app: bit.ly/3NW2qfW
My main channel: / tomscottgo
I'm at www.tomscott.com
Twitter: / tomscott
Instagram: / tomscottgo
Facebook: / tomscott
Series Producer/Director: Kirsten Taylor
Assistant Producer: Han Evans
Production Assistant: Phoebe Steen
Edit Assistant: Adam Lawrence
Camera Operators: John Ford & Raf Hale
Editor: Chris Leggat
Sound Design: Dan Pugsley | www.cassinisound.com/
Executive Producers: Cambria Bailey-Jones, Guy Larsen
A Pad 26/Penny4 Production www.penny4.co.uk
A big thank you to Izzy Stocker and all the rest of the team at Sorted Food. 
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Thanks to all the team from Sorted Food: their channel and app are linked in the description! | AD: 🖼️ Displate's summer sale is on now! displate.com/promo/tomscott/?art=6226560147bb6 for 22% off 1 Displate, and 33% off 2 or more.
nice
Cool
Cool
Displate has been known to steal artwork from illustrators, so make sure you know whose artwork you're buying!
ill look into it
thanks
I'm going to be honest, I wasn't really expecting making toast to be the problem here.
No one does. That's how it gets you!
Of course, if it was expected to be the problem, it wouldn't be a problem.
I'm fairly confident in the kitchen but burning bread under the grill during a very demanding recipe is something I still manage every now and again.
For Tom who doesn't have much experience with this, simply making the soup plus listening to instructions & "performing" for camera is easily going to take his full attention.
Someone burned bread on one of the last Sorted videos...it may be that their broiler/grill is on steriods
Never happened
The reason Mike is so good at giving instructions is that he has experienced that blind panic himself He understands and really did everything he could to set Tom up for success.
So true!
and he was a teacher, i guess knowing how to teach stuff to children helps teaching stuff to adults
@@Schmilephitz That's a great point. Very true.
This description sounds a bit off, because surely ALL of them had to learn things like this? ALL of them had to follow instructions given by other people? Explaining things is both 'a calling' and a skill. Even a lot of teachers with years of experience are not very good at navigating that gradation from 'explain to me like i am 5 years old' to 'oh he seems to be picking up this quickly, let's start skipping steps'.
@@fartloudYT My point is that it's harder for a novice than an expert to fill in the blanks of a sketchy set of instructions.
The phonetic spelling in the captions when Tom asked for clarification on what was meant by sauce/source added so much, I actually laughed just at that
And the ruby text markup for the puns.
I believe the correct linguistic term for the feature that caused the mixup is the "court - caught merger'. In general, British people have it and Americans don't
@@Smitology the British non-rhoticity was probably an issue there too
@@skyclaw ruby text? its not red?
@@ahmed4363 ruby text is a type of text. It's a pronunciation guide for uncommon symbols in iconography. So it's primarily used in Japanese or Chinese. So for example, you might see a rarely or no longer used Kanji, so people put ruby text above it so you'd know how to pronounce it since it's not part of the usual lexicon.
To everyone who "can't cook"-Tom spent one hour making two things, and it went well, despite his lack of knife skills and comfort. Then he was comfortable making a third thing. It is that simple. Find instructions that help you get where you want, and improv from there!
I can cook, I just can't make them in consistent taste.
@@mbrusyda9437 Now, THAT I relate to! I made a stir fry last week and couldn't QUITE get it right. Tasted...like a room missing a wall.
I can kind of cook, but cannot juggle the concept of getting two things ready at the same time.
@@qwertyTRiG you know, I'm still working on that. That's why i like holiday feasts-you make snacks ahead and if supper is a little late, you're there to socialize anyway!
definitely try to find detailed instructions, and make sure to look stuff up that you don't understand. any who can read, can also be a great cook.
Technologically advanced ratatouille
Thank you Tom, Remy would be proud
This has arguably bypassed ratatouille; i can imagine one of the intermediary stages involved multiple tens units
help
@@justmerc1642 qwoptatouille
great 3 words for a username
T.A.R. Tom
i wholeheartedly believe that the sole purpose of this channel is to make 'six degrees of tom scott' a thing on youtube
Eventually everyone will just have a Tom Scott number of 1, though.
@@timseguine2 _You_ get a Tom Scott collab! _You_ get a Tom Scott collab! _Everybody_ gets a Tom Scott collab!
I've sort of done this for a while. Thanks to his various game shows and all of Jay Foreman's collabs on unfinished London, there's a surprising number of people within the 6 degrees.
@@timseguine2 Either because Tom collabs with infinite RUclipsrs, or because his is the only RUclips channel remaining.
@@limepop340 I'd take a Tom Scott collab. Problem is I don't do anything.
What’s really fascinating here is that as a teacher, you’re always told how important it is to tell your kids where you’re going in the lesson - for them to be able to see at the beginning what the end-result is meant to be. Sometimes I’m not entirely convinced that it’s valuable, but Mike was SO good at that at the beginning, and I genuinely think it made a huge difference.
what's funny is that mike actually used to be a teacher, so maybe that's where *he* got it from! (not sure if you knew this already, just wanted to share if you didn't)
Tom Scott: "I can't cook."
Also Tom Scott: _made dishwasher salmon, English breakfast using a clothes iron, and fingerprint dissolved in pineapple juice_
Not to mention that garlic bread... in space!
@@AllTheArtsy To be fair, he didn't make the garlic bread.
And two-minute toast
ah yes, my favourite dish, **fingerprint dissolved in pineapple juice**
@@user-jd3gf5xw1x can't get your hands on it anymore though.
Tom Scott: even more normal than "the normals"
Tom "Even More Normal Than "The Normals"" Scott
This must be the only situation that description applies to him.
Looks like he can set up a club of "The normal ones" with Jürgen Klopp.
Amazing what a difference 10 years of tuition from a trained and enthusiastic chef can do, even if it's painfully clear you don't care about learning from them.
@@KauthicDreamings
Lo
5:30 i will never get over the fact that Tom slices lemons vertically
5:28
Not ideal for squeezing the juice out.
Yes I was so confused like who would do that????
my partner slices citrus fruit and tomatoes vertically instead of horizontally. they honest can't understand how illogical this is.
@@NilZed1 Tomatoes are quite a bit different, unless you are trying to squeeze them for some reason. I split cherry tomatoes vertical. Feels like they keep more of the juices in them rather than making a salad soggy with tomato juice.
Hey we've apparently found out what we need to avoid a Huttlestorm. It's, funnily enough, to add in someone who's more likely to panic and suddenly Mike goes full zen.
outsource the panic knowing someone has the appropriate amount of fear and caution of mistakes means he can just focus on the -recipe-
Au contraire, i think he played the full zen thing to calm Tom. Mike would make a great psychologist or team leader.
he was a school teacher and I think that came through here.
id be perfect for that then LMAO
That's actually a known thing with empathetic anxious people. You plop down someone more anxious, and they immediately go "ok, bigger priority, help the friend." then suddenly get the shakes a few minutes after the situation passes. Then again, could just be his teacher training. We're supposed to be able to shove our emotions aside for a moment and take charge when the kids are panicking.
6:45 I love how he stops himself right before saying, "I'm not a Complete idiot!" like he just remembered some of the stuff he did that would challenge that notion.
flame titan
TBH I feel like he stopped because he realized it would imply the person giving him instructions was a complete idiot for forgetting it.
RUclips Poops would have a heyday with that quote.
The subtitles at that moment are also brilliant.
Ywnbaw
Jamie: Can we source a large frying pan?
Tom: When you say /sɔːs/...?
The subtitles are just brilliant, thank you.
10:33 just in case.
Obi Wan: "Use the Force, Luke."
Luke: "When you say /fɔːs/..."
Whoever's on subtitles for these videos absolutely deserves a raise.
It's the little subtleties in the subtitles.
11:10
It is super bizzare having the SORTED guys without the sorted music or editing... Very uncanny valley. Can't wait to finish this crossover!
the lack of their ever present background music makes me feel like i'm watching a live taping 😅
As someone who've never watched sorted, this feels completely normal? and I am not imagining adding bg music would make it better
@@geekye its not like it makes it better or worse, its just different so it feels off for the ones who watch SORTED as well
like the silence you can really feel it
@@geekye it's not "better" but you can immediately tell how different the production is
People do not mention enough how high quality Tom's Captions are. As someone who uses Closed Captions on the regular, seeing Tom really put that effort in is greatly appreciated!
He made that one video where he rips into channels that don't caption, so now he really has to put in the effort
@@DylanFreak263
He already put in the effort before then, because he genuinely cares.
BUY SOME DAMN SUBTITLES
I'd love to see Ben back for a basic chef skills breakdown. Tom gets to ask as many procedural and mechanistic questions as he likes and Ben gets to answer with his supergeek charm.
That would be really informative tbh. Like a masterchef masterclass kinda thing
That "(plosive wheezing)" in the closed captions at 3:02 is one of the most Tom Scott things you could have
actually they are outsourced so they have grasped the wording perfectly
Tom Scott captions are among the best on this whole website, and actually the among the best I've seen *anywhere*.
I know the captions get a lot of love on Tom Scott Plus videos, but this is another standout level of captioning. They included pun breakdowns as well as all the regular colour coding, this is awesome!
I actually laughed out loud when I saw them use IPA transcription for the misunderstood source/sauce situation in the second recipe.
and at 11:14 with the "mushroom/much room"
Truly the captioners Tom hires are A+++. This is what ALL captioning SHOULD be (I was trained as one when I was a student, am an access engineer now, AND have auditory processing issues) but it's rarely done.
Seriously Tom, your commitment to doing accessibility right, not just to be compliant, is honorable.
I have never seen a description of laughter so accurate as “plosive wheezing”
Damn, I have to watch the video again with captions on. I just need to watch Tom Scott videos with captions always.
I never realized how humanizing it would be to watch someone struggle so much to chop an onion!
Honestly, though, it was a nice reminder that we all have things we specialize in and things we struggle with - even if we're not all science buffs or home chefs, we've all got a skill that someone else finds difficult. Loved the collab!
It was weird watching Tom figure out he could chop multiple at once, then go back to chopping them one by one
Goes to show how easy it is to get stuck on something you know
hilarious that Barry was nominated "most normal normal" and now he's sorted's sous chef
You can tell Jamie has kids by the way he's encouraging and explaining everything to Tom, it's actually so sweet to watch
Barry also has kids
Oh, I had no idea! He didn't give me the same dad energy ^^ I haven't watched Sorted for a long while now, so I either forgot or completely missed that
@@Isteru well if its any consolation Jamie had kids a lot earlier than Barry so I think he's just more used to taking care of someone who just does more complex things
@@ABonYT Also he had to take care of Barry.
It all makes sense. Barry's kids are very good at explaining things to him. Like "Dad, turn off the burner when you finish using it."
There's something really refreshing about a person humbly trying things he's uncomfortable with, just for the sake of discovering a thing that some people might consider trivial because they grew up doing it
And doing all of it without trying to turn it all into a big goofy "pure content" video, especially today when it's so much easier and more "fashionable" to just pose as an expert for one substance-less video
This is very enjoyable to watch, like your bike learning video for example
Thank you for this healthy approach sir, it was half an hour well spent
Or the roller-coasters. If you didn't really see the reality of Tom before, that one did it. Really great episode.
Wait that was half an hour?! Well, time spent well indeed.
Tom trying coffee and enjoying it made me try good coffee instead of tasteless instants and it turns out i really loved coffee! (Also thanks James Hoffman) I just didn't found out back then. So i guess these videos affect a lot of people to try new things, get new things to enjoy, make etc.
It's a really humble and wholesome approach tbh it's quite refreshing
slightly concerned about the lack of smoke alarms
Instructions: Tom, chop the shallots.
Tom: There's shall-lots of them!
Instructions: Tom, tear the mushrooms into a pan.
Tom: There's not mush-room in there!
Instructions: Tom, use the large GRATER
Tom: ok.
Mike: That smells like team spirit.
Come on!
I think Tom held back with the "grater" pun, he instead said "You've got a 'very good' grater here."
@@matthewpaulino4739 and Jamie, instead of saying 'you're doing a fantastic job', could have said 'you're doing a grate job' 😁
@@klfjoat nice nirvana refrence.
Grate loss indeed
It looks like Tom uses this channel as a form to „fix“ himself and learn the stuff he missed out on during his becoming of age. Riding a bike, learning to cook, getting cold feet…
We're supposed to learn how to tightrope walk? I have some catching up to do. XD
@@kyleclark6997 Who doesnt want to be called ropewalker?
Hearing Tom say "peel and then chop 200 grams of goddamn shallots!" is somehow the most british thing I've ever heard. It sounds like a line from an old Monty Python sketch or something.
Mike surely deserves some sort of coaching badge after that performance? Tom's blind panic was clearly an anti-huttlestorm because they cancelled eachother out for some pearceful cooking.
Mike reminds me a lot of myself - I struggle to manage time , am not very organised, panic a lot when it comes to myself, but when it comes to helping others especially in actual crisis situations I calm down and naturally gravitate to becoming a sort of mentor . I have adhd - do wonder if he is wired similar.
You can only tell how much of a production a RUclips channel is once you've seen another editor's take on the material. You can see that it's probably Sorted's crew doing the actual taping, but it was totally Tom's crew who did the edit. Much less fabricated and shoe-horned urgency without the urgent music, panicky screaming and over the top faffing about. It felt much more authentic this way. Absolutely LOVED Mike's and Tom's vibe.
I enjoy the Sorted edited there is too much dead air here. But the Sorted guys and Tom got on just fine. I was missing the music.
"I've never actually used fresh garlic in my life" had me gasping 😮 !!! How is that possible!?
I’m assuming he’s only used the jar stuff when cooking 😅🧐 I’m the complete opposite, and never tried cooking with jarred minced garlic😄 But I know a lot of people (my friends and fellow home cooks) here in uk use it all the time!
If someone hates garlic, I would understand. But if you actually use garlic, how is that possible? It’s so much easier to obtain, it lasts well, it is what the dishes call for 99% of the time. Bizarre.
@@Dreyno minced garlic in a plastic container exists
@@Vulpix298 Depraved.
Bottled minced garlic doesn't exist where I am, but peeled garlic is sold here so if you don't want to peel garlics just buy the already peeled ones.
Tom Scott, self proclaimed bad chef, managing to make a roux perfectly first try while I never manage to get it right first try feels mildly unfair.
He does have additional eyes keeping an eye on it, so he's at an advantage.
Though, you could do what Alton Brown does.... slap it in the oven and time it.
@@ICountFrom0
Of course, most of us had another person (usually a parent) keeping an eye on it while we were learning to make roux-based sauces as well.
If you did, you were very lucky and blessed.
How do people mess up roux? Its two ingredients…
@@MinaF99
Ingredients aren't the problem. It's the method, I always tend to end up with some clumps of flour at the end rather than the intended smooth mixture.
Never expected this cross over. Can't wait!
pfp matches
Totally.
I saw the thumbnail and was like "Wait, WHAT!?"
Tom never seems nearly so much British as he did interacting with these English blokes.
This is the calmest I've ever seen Mike in 10 years of challenges! 😂
Mike needs to break his mold on tje show; he really CAN be this way in the kitchen but he's gotten pressed into the slot of amiable nitfreak for so long, we tend to forget how competent he actually is.
11:14 Geez, Tom Scott wins the best captions of the year award. It's great to see proper captions on a video, but colour coded and timed perfectly... wow.
I didn't even know RUclips's captions let you do stuff like that.
@@JorWat25 A recent update completely changed em. just go into the settings > captions if u havent already to see all the options! i love watching videos with yellow subtitles, its a cool vibe
Just realized all these dishes were vegetarian, a nice bonus!
me too. i didnt knew that tom was vegetarian
Safer (nothing that would be dangerous if undercooked), cheaper and more beginner-friendly! Other than stuff that’s been processed and is already cooked (like fish cakes or sausages), the only forms of meat I know for sure how to cook are bacon and minced meat, and those need to be cooked all the way through, which would be a waste if I did the same with a cut of beef or mutton.
I really like how everybody is just theirselves. No acting, no weirdness, Ben being Ben, Mike being Mike, Jamie being Jamie, Barry being Barry, and Tom just being Tom. This looks like it could be the beginning of a great friendship!
Getting eyeballed measurements perfectly as a prep cook makes me feel powerful, like a cyborg superhuman
It weirdly feels like two completely separate worlds colliding. But I'm here for it! :D
Edit: We're seeing what we thought for a long while: The Normals are not normal anymore. :P
Well I think this is the theme of Tom Scott Plus - Tom interacting and causing fun chemistry with any other British RUclipsr he could find!
except mike
Hope it leads us to more guest chefs and guest normals on Sorted
4:50
Tom: *delicately peeling each little bit of garlic skin off*
Me: *smashes knife on clove of garlic like it stole my lunch money, bits of skin fly all around the kitchen*
Tom will be doing the same from now on, except when the clove is supposed to stay whole.
Garlic skin or finger skin? 🤣
I think it was perhaps easier in Mike's dish, because you had a clearer image of what it should become, because Mike helped visualize it a lot better
When Mike said "we have a terrible teacher" that hurt Ebbers, right in the feels. You could heaaar his heart being ripped out of his chest.
I'm always so impressed at how readable and accurate your captions are, and it makes it so much easier for me to watch since I have trouble processing audio in videos! But occasionally there'll be something that I didn't even know was possible with captions, like the tiny "much room" at 11:13 lol
10/10 good job A+
just fyi, the tiny text exists because some languages (most notably japanese) often use it as reading guides since their characters do not directly correlate with the way they sound.
It's also great for writing puns, yes.
Yesssss
@@KyteM I was watching on mobile where they're just put after the text in [brackets], but I expected them to be Ruby characters, they're a really nice tool!
the IPA at 10:37 too, love to see it
6:48 it goes dot, dot, dot. i found that hilarious but accurate
Grating the garlic is such a professional chef thing to do. Saves 20 seconds cooking for an extra 2 minutes washing.
To be fair, in at least one of the recipes he’s using the grater anyway because he needs it for the ginger.
Do chefs not have access to garlic presses?
"you've got quite the speed there tom"
*entire crew silently calls him single*
13:34
There's a reason this one isn't on RUclips Kids
The absolute *detail* in these captions is astonishing. "plosive burst", IPA for sauce/source confusion, "mushroom" with tiny "much" and "room" above it for the pun...
I love both Sorted and Tom. And (no offense tom) but how great is it to see a REAL normal doing the Sorted challenges. I've never appreciated competant onion chopping before...
Tom just out here completing side quests at this point
The Chemistry between Tom and Mike was lovely. Mike is genuinely a kind person.
"That smells like team spirit" 26:40
xD
"I never really got beyond student food"
>Nails the pasta recipe
Checks out
My two favourite British Channels collabing together, I am so happy
wait till they get korean englishman... in korea... we are in for a world of fun and crack... jolly hell...
Nah, they needed Atomic Shrimp to forage for the veggies as well, THAT is a happy collab
@@maylloyd3348 A foraged episode with Atomic Shrimp would be awesome
And James May should bring in the Hospital white bread and Lurpak spreadable butter, invented in 1901.
This channel has consistently the highest quality subtitles on RUclips I've ever seen. Props to the production team for them.
Two people playing this, with two people giving instructions, and someone messing up the kitchen would be a great IRL version of Overcooked
Yes we need this
Ah, it's time for 'Keep Talking And Nothing Gets Burned' with Tom Scott.
i really liked the tone of this. a lot of videos on this channel are people being really nice and patient with tom, it's fun to see some kind hearted ribbing and sarcasm
Have you seen the Technical Difficulties? All of it is just the latter
@@Zestrayswede oh i have but i like when it's on thid channel bc it's with personalities i recognize from elsewhere
I want to take a minute to appreciate the subtitles.
When Jamie said Source and Tom thought he'd said sauce, the subtitles used the IPA alphabet so the viewer could understand the confusion. I think that's damn clever.
The sorted team should do one where Ben is in control of all 3 normals at the same time in the kitchen.
I want to see a cooking contest where you get penalized for going over time, at a rate that means you're unlikely to win but you'll score better than your food being undercooked. I feel watching people optimize that would be really interesting and applicable to real life.
That sounds like a good modification to this game.
Sounds like a badge compatition for the normals on Sorted.
after so many years of seeing tom well researched and (relatively) in charge, it’s fun seeing him have no clue what’s going on.
5:08 "Because you're so good at peeling..." Tom's stare-like-someone-from-The-Office-into-the-camera was priceless!
it's so nice to hear metric units in cooking! as a Canadian it's always bothered me that we cook with imperial, I'd much rather have to learn just one measuring system rather than two.
We cook a lot by volume in Canada using cups etc. We don't even own a set of scales and I suspect many people would be the same.
Tom Scott and Sorted Food are the kings of fun formats. What a collab!
Looking back on this video, hearing them call Barry the "Most normal Normal" knowing that he goes on to earn Sous Chef title is very amusing.
Funnily enough I think Tom has been a cooking youtuber longer than sorted. Next time Tom should show them his signature dishwasher salmon 🤣
Just don't sample his pineapple marinade...
You know you're doing something right when you aren't afraid to have a good time learning something difficult or unfamiliar.
This is great stuff, really fun to watch.
10 minutes in, and I can't wait to see what would happen if Tom is in Pass It On!
If that's one of Sorted's videos next week I'd absolutely lose it
Oh my God. The chaos.
I think we should send him to Barry Lewis next or Grackle.
Prepare Jamie's music!
@@nat3007 They have - sent garlic bread to the edge of the atmosphere and came up with extraordinaire icecream flavours.
"When you say /sɔːs/...?" i will NEVER get tired of your subtitles your subtitle rant in a diff vid shows you care about it deeply and it SHOWS. not just the words being said its the THING BEHIND THE WORDS. to understand it.
whoever is responsible for these subtitles is a legend
Really wish Baz had thought to tell Tom to turn the hob off when he'd finished - would have been a fun in-joke for the Sorted fans!
When Tom wasn't getting corrected on putting bread of all things that far up under the grill, I immediately knew where this was gonna go
Love the interactions. I really enjoyed seeing the Sorted boys playing mentor to a novice chef, especially Jamie pointing out that he's made the same mistakes a thousand times, and the budding bromance between Tom and Mike. Also really liked Tom being so far out of his element with the slight panic, highly entertaining. The lack of background music was a little off-putting, but that might be because of how much I watch Sorted? Either way, really loved this colab and hope you guys do a bunch more together
Tom: I never used fresh garlic in my life.
Barry: *HOW?!* It's the best ingredient known to mankind!
Tom: I know, and it's also a complete pain in the ass!
well said tom, well said.
Why? I have one of those garlic presses, easy. And slicing it is easier than slicing tomatoes. Or onions.
@@mirjanbouma peeling is the annoying part...
@@LadyTarasque really? I never have any trouble with it. I use a small knife at the bottom and the peel comes right off.
Unless the recepie calls for a whole (as in intact) and peeled clove of garlic, I just smack it with the back of a knife and the skin just jumps out.
Then I just do a rough chop and throw it in.
@@LadyTarasque Unless you have a need for whole cloves, you can just put a slight amount of force from your palm or a knife on it and the skin literally falls off.
5:10 now that has to be the most passive-agressive face that Tom ever made online.
Love the Sorted food guys ! Good bunch of lads ! Hope you’re making a cameo to cook with them on their channel !
This dynamic was perfect for bringing out Tom's sarcastic side in full force, it's perfect!
I hope he does a cooking challenge like this again, it was fun!
Recipes made:
1:30 Pea soup and gremolata sauce w/ toasted ciabatta
10:16 Crispy mushrooms w/ curried cauliflower puree
18:36 Spinach mac n' cheese
Would you consider doing a collab with Atomic Shrimp? He's based in the UK and has such a variety of videos on his channel, I'm always learning something new there.
yes!!
Ooh, those are worlds I'd definitely like to see collide.
YES! Must happen!
Omg. Yes. A foraging episode would be amazing
That would be fun, yes.
At least Tom didn’t leave hobs/burners on… unlike SOME people….
Im not gonna lie having the CC color coded is absolutely fantastic, ive been watching sorted for a few years now so i know who’s voice fits who but im amazed 😂😂
Having less experience can help you in giving clear instructions to someone else, as you can still remember what you struggled with when you were at that level.
Great video as always and I would love to give a couple of those recipes a go at some point.
I love seeing Tom act natural without all the formality of his usual videos because he is actually very funny!
Jamie's words of "encouragement" really made me laugh, I wasn't expecting this crossover.
This video introduced me to Sorted, and now they've become one of my top favourite channels! Thanks!
bro my inner demons also teach me how to cook💀
There's just that moment when he's FORCED to learn how to ROUX, and he doesn't RUE the experience at all.
Oh, and given the dishes, I probably am going to make that mac and cheese, and that soup I love the idea of it. So simple, so easy.
Alternative Title: Tom and Mike’s Bromance
This could well have been a major cooking series on one of those old television networks. I'd like to see these guys do this with a number of my other favorite RUclipsrs. Yes, Tom, you are _not_ this only one.
Now we need a Pass It On with Tom going third or fourth! 😂😂
I don’t know what to think about Tom being so fast at grating that garlic. I just don’t know
It amazes me that Tom can still come up with new video ideas and for them to always continue to be so good and entertaining
this channel is prob just an outsourced channel by his "agent"...
He does have a team helping him with this channel, so it’s not the ideas of just one person.
I love being able to hear the crews laughter!
Mike is such a solid lad, oozing compassion and care in his instructions.
All of them have amazing chemistry with Tom, especially Mike 😍. Tom is soo good at cooking even tho he doesn't admit it ☺️. They're all hilarious 🤣 IMO best video on the plus channel so far ⭐
Tom is good at learning.
@@ragnkja Agreed. Unfortunately he makes a couple of errors that are common to newer or more unconfident cooks - he underseasoned _everything_, and when he was adding oil, he seriously underestimated the volume of a tablespoon. The second error is why the sauce for the soup turned out chunky and not smooth.
But the results were decent, and I would have eaten them, so damn, go Tom. He was way outside of his comfort zone.
As long as the knife is coming to a stop after each slice using the fancy technique really doesn't matter, you're not that likely to cut yourself anyway, it's when you're doing a running cut (cutting really fast) that it really saves fingers
also if you are asked to make extremely thin slices. But with cooked vegetable the size does mostly not matter.
@@ruben307
Only how thick the thinnest dimension is matters for cooked vegetables, so for shallots (or any kind of onions) it doesn’t matter how thickly you slice it if it’s thicker than the natural layers of the onion are.
And that you let knife bite evenly into whatever you're chopping (so it doesn't slide off to hit your finger) before pushing down. I can sort of do the chef-y curled finger hold of stuff unless its something tiny like gloves of garlic.. then I'll notice its getting bit close when I hit side of finger nail (still safer than cutting side of a finger, mind ya)
That was honestly, one of the most amazing, entertaining, and delightful videos I have ever seen.
Loads of suspense, challenges, banter, puns, and fun.
Thank you. Thank all of you.
OH MY GOD can we all agree that the captioners have outdone themselves this time!? Tiny subscript "much room", the clever IPA'ed "source" - I could just sit here and enjoy the subtitles if it wasn't a fun video.
Definitely did not expect this crossover, but so awesome!
After programming all day, I got really confused when Tom started asking if things should be “on the heap”.
Yes, just Put it on the Heap.
When he processes cooking as he is cooking them as opposed to mise en place (the best analogy of cooking to stack vs heap)
@@iantaakalla8180
Is stack when you prep all the ingredients before you start applying heat, so that you don’t have to worry about something burning while you’re busy at the cutting board?
most wholesome and genuine collab ive ever seen
Mike totally deserves the win! He was very calm and prepared in giving instructions. Great video to watch watching the normals “chef” the more normal