CHEF VS CHEF ULTIMATE CHINESE FOOD BATTLE | Sorted Food
HTML-код
- Опубликовано: 21 янв 2020
- #Ad | Sorted chefs Ben and James go head to head in the first Ultimate Battle of 2020 with the challenge of making a Chinese-inspired dish using oyster sauce. Which chef do you think won the battle?! Comment below!
Check out Lee Kum Kee and their amazing products here: uk.lkk.com/cny
Don’t forget to head over to instagram to enter the competition. You can do that here: / sortedfood
Join our food journey each week by SUBSCRIBING to the channel. Press the bell button to get notifications every time we post: goo.gl/pqaw14
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR 
Хобби
I love how much of a teacher Ben is. He just wants to share his knowledge and excitement about everything and it makes me happy.
Definitely a problem I have! Haha
@@SortedFood That's not a problem, that's a gift. Never apologise for that, ever.
@@SortedFood We love that you explain everything, Ben!
Ben I love how you explain things. It really helps me in the kitchen
@@SortedFood I love it Ben! It's that wonders that inspire so many young people to take up cooking and experience the tastes of the world!
Please bring back the recipes in foreign languages challenge.
Baz’s German needs to be properly tested!
David Waters a Vietnamese Language challenge sounds pretty fun too
David Waters I might be biased but a Scandinavian language would be fun as well because, well, the Swedish chef from the muppets
Volunteering to read a recipe to Baz in German. Fly me out to London, please!
@@ohh5178 I agree... revenge on the Swedish cook off, because most of us Swedes did not recognise that recipe that they used.
@@Janusezteog
I'd be happy to be vice german reader :P
As someone who's grown up eating Chinese food with my family for every meal, I love Ben's idea of cooking multiple simple dishes because that's really the way all home Chinese chefs do for their families. The ideal homecooked meal is one vegetable dish, one meat dish, one soup, and one rice/pasta. Love the respect for tradition
as a Chinese, I agree!
Honestly I know this is technically an "ad" but it fits so well with what you are doing just normally that it did not feel like an ad at all. It just felt like you wanted to highlight some really cool sauces you found. So props for finding such an amazing ad partner, it felt completely natural for the sauces just to be there and for you to be excited about them.
loeloe95 yes exactly ! I grew up with that brand, my parents have been using their oyster sauce for years
I did not realize it was and ad before reading your comment so ... well done!
I honestly didn’t know this was an ad lol.
yes!! i agree!! i've always felt like the team puts great effort into their ads (esp. with their kenwood series) :D
These are the best types of ads. Someone recently gifted out family some of their sauces as well. They are legit good.
Quick Recipe: slightly more soy sauce than white vinegar (plainest stuff you can get), Dark sesame oil (Lee Kum Kee, but any brand really), some sugar and finally, some of their "Fine Chili Sauce". Soak some cucumbers in this mix.
The Chili has a great tang and tastes almost like Kimchi. Love it.
Jamie: You take tradition and throw it out the window.
Says the guy still infamous for the Paella Burrito debacle
well the normal learns from the chef
No one can ever forget that 😂
PAE-YEAH-LLA 🤟
Pie? Yay! Uhh...
Traditionalists will always be unhappy if you improve something over the original.
So this is why Ebbers was posting eggplant emojis on his twitter.
YUP 🍆
Of course, what else could that possible mean 😁
I mean, one of several reasons...
Aubergine **
@@rainerwinkler6140 Both are correct. They are two regional names for the same vegetable. Just like Flake and Shark are two regional names used for, you guessed it, shark meat.
Look at James, using a pressure cooker, even though he was afraid of it just a little while ago
They grow up so fast
So proud of him. Yay!
Not much reason to be afraid of a pressure cooker, just make sure to never fill it more than half. The only risk with it is burning your food, as it cooks much faster than without, and you can't open the lid as easily to check, - you need to depressurize (pro tip: to depressurize quickly, cool the cooker under the tap) -. Once you smell the smell of burnt food, it's already too late, the bottom will be completely burnt.
It gave him a bit of scare again. XD
I can’t believe there was a time when he was genuinely terrified of pressure cookers even though he’s a man mountain and should be comfortable with kitchen utensils and now he’s obliterating them with brute force to overcome his fear 😂
"Is using all of these sauces cheating?"
When was the last time either chef made their own mustard or ketchup or balsamic vinegar for a dish?
They do like making their own mayonnaise and Aioli (though I'm not sure I've ever seen prepared Aioli at my store). And five-minute pickled vegetables, which I think is really interesting. But I think your point is well-made.
Didn't james make ketchup when they revised the English breakfast
I mean realistically a fine dining restaurant would make their own mustard or ketchup but I do agree in terms of home cooking.
I mean mayonaise, sure, it is done quick and easy AF. But most stuff would be pretty silly. Like makng Vinegar.
You could debate over Ketchup. Homemade Ketchup tastes great, but it is a lot of work if you don't use canned, pealed tomatos. And still needs a lot of cooking time. On the other hand it least lasts a long time, because besides tomatos the main ingredients are Sugar and Vinegar, wich preserves the stuff quite well.
Mike has made ketchup and so has James
Do a mid week chef v chef battle but have realistic limitations like 1 knife, 1 chopping board, 1 pan, 1 pot, 2sq ft of counter space.
This isn't an original idea, it was commented by someone on the last vid.
My life goal is to have more counter space.
2 sq ft? That's probably about double the counter space I actually have in my kitchen haha
Yes!
This! All of this!
Yes please. We just had to move and cut our counter space in more than half 😱 because we are making room for a baby
Seeing James use a pressure cooker in a "chef vs chef" battle warms my soul completely.
Only way pork belly would be possible in less than 90 mins... Smart!
@@SortedFood exactly! You guys should get an instant pot, though! ❤️ I have one but barely use it because I'm a bit scared of it...
@@SortedFood It's very smart! Just fun seeing a guy go from "I don't get the point of this product" to "HAHAHA Ebbers, I am going to out science you!!"
*insert Antoni aww gif*
@@deprofundis3293 Do not be afraid of it! I use mine every week. This week was chicken chipotle taco mix. It will make those busy days still viable for fresh home cooked meals. And if you like soup on the quick, that is where it shines. Another favorite is one pot spaghetti. Everything in, including noodles, and 12 minutes later you have perfectly cooked pasta and rich and meaty sauce.
I had an "eureka!" moment when James said "You can't actually cook stuff in sesame oil, it will burn." I was like "That explains SO much!" My stir-fries will be so much better now!
Use it as a finishing touch if you want an extra sesame fragrance.
Or do it over low heat! I always use sesame oil to cook (not the "sesame cooking oil") and it turns out fine. Heating over high heat changes the flavour and pungency, so it's up to you actually.
@@MomoChanhs stir frying on low heat sort of defeats the purpose though.
yes, sesame oil is not for stir frying, but you do use it on low heat for some dishes. for instance to shallow fry large slices of ginger and crushed cloves of garlic until they're light golden and the whole kitchen smells gloriously good, and then add chicken, soya sauce and chinese rice wine. super yummy!
Yes... and no...
You can use it to cook if it a very low heat or very brief char, or being steamed.
But yes, it does really shine as a finishing oil. Lol, litterally as well.
As a Chinese viewer, well done Ebbers! Claypot rice was a big part of my childhood and I think Ebbers nailed it. Tough on James, not his win but also not really his fault since he did admit Chinese cuisine wasn't his forte. Well played guys :)
I think this year has started off demonstrating Ben's love for courgettes, or as Barry and Mike like to call it, aubergines. 😂
LOLLLLL
The opposite 😂
I'm curious, are they calling them by their french names? I just kept going, they're zucchini and eggplants
MifuneKitsune in the UK, they’re called these! I was confused when i first started watching sorted
@@re-de Ah, I'm glad I wasn't the only one lol
You know its a good vid when they start with an educational graphic. In all seriousness tho, great production quality guys! 😁
Why thank you 😀
@@SortedFood If you told me that segment was part of one of Alton Brown's Good Eats episodes I wouldn't have blinked. I loved the history you added on this one. Bravo!
I live for Mike's sciency bits.
Absolutely - the spice of life 😁😂😂
@@SortedFood i love the music of those educational bits. It gets me going!
I've never been served only one dish at a Chinese restaurant, so Ben wins it for that authenticity.
Thank you for showcasing Chinese cuisine and making me appreciate my culture even more.
Edit: I know it’s slightly different from authentic Chinese cuisine, but the kind of ingredients and techniques used are mainly what we Chinese use as well. And I love Szechuan, that stingy spicy uncomfortable feeling is addictive, but Ben’s snoozing dragon is the winner for me. That dish is the kind of food that you probably only can find at higher end Chinese restaurants that requires more technique and is of higher difficulty
I'm pretty sure it's Sichuan if you're trying to be grammatically correct.
It's sad that the Chinese don't appreciate their cuisine as much as the rest of the world does, we are all in love with it!
I took up the opportunity to learn to make Dan Dan noodles, having never tried them or anything with Sichuan peppercorns.
Now I add Sichuan peppercorns to my Texas chili because yeah, the mala tingle IS addictive! Adds a whole new kind of mouth feel.
One of many underrated ingredients (looking at you, Thai fish sauce.)
Cooking is fun. :D
"And a snoozing dragon"
"What's a snoozing dragon"
Me: No MIKE ITS A TRAP WAI-
😂
7:29 A Chinese chef making their own sauce would be like someone making their own ketchup. Something they'd only do as a side project and for clout, but would probably never do it again.
Besides chili oil and sause.
I'd like to see a "Pass it on" or even a "Food Battle" with the theme of "College Night" where you would only have access to something a typical college student would have - Ramen noodles, cheese whiz, whatever. And the only cooking device would be a hot plate and maybe a blender (for Margaritas after)
Yes please! This sounds like a great video
Think of it like an inverted version of the Budget challenge they did. Instead of having a value to work with and having to keep under that the ingredient table should only have up to 20$ worth of ingredients like ramen noodles, peanut butter, etc. Things that you can get a lot of mileage out of for very little cost.
Bit of a minimalist take. Also bloody love it when we've got tool restrictions. It's easy to make food that looks great and requires a lot of technique when you've got a full range of pots, pans, plates, etc to work with. But finding ways to cut corners is always a game changer.
A basic rice cooker might be an option too
As a a uni student I'll also add make it quick satisfying for when my brain stops
Most students in the UK have access to real kitchens, unless they're in catered accommodation. They can also buy whatever food they want, so it's mostly budget and cooking ability that are factors in student cooking here.
The snoozing dragon brings back memories, is a classic that mum used to cook. Although slightly different, she never fried the aubergine but cooked it along with all of the juices of the stir fry. She used to turn mix the same ingredients that Ben used and make a mixture of port discs and inserted them in between the aubergine cuts....All in all...Brings back childhood.....
Applause and respect to both chefs today! I think Ben did a great job of honoring the recipes and traditions he experienced in his travels; and James clearly did his research and really respected the techniques, ingredients, and flavor combinations of a cuisine that he admittedly didn't know much about. Would have loved to try both/either or those dishes!
Im so sorry. I started reading and read applesauce instead of applause. Made me smile, hoping to share a laugh!
@@MissJean223 I actually had to do a double take as well. Lol.
Thanks... We certainly love it when were pushed out of our comfort zone of familiarity a little.
Wait!
Ebbers has been to China?!?
Why has this never been mentioned before!
He kept the on the DL 🙃
We know right 🤔
@@SortedFood Has he visited Japan? We still don't know. The man is a tomb
he mentioned he had a lemongrass cappuccino in china in beat the chef 5 iirc
@@vikramkrishnan6414 Next people will claim that he has been to Morocco.
follow his instagram! he travels a lot
I always love how quickly Ben and James turn into children when they battle each other!
As someone who is not exactly a 'westerner' but lives around here, I usually face challenges like people generalizing food from my country and trying to westernize techniques/styles of cooking.
I really appreciate how both chefs respect the authenticity of the cuisine even though they admittedly might not know a whole lot. This is why I love your channel.♡
"My sizzling is louder than yours."
I feel like there's a Bennuendo in there somewhere.
There always is...
PradJays great idea!!!
I think this one approaches a Bennuendo, but in the last minute the Bennuendo senses its presence and beats a strategic retreat
LOL
I clicked soooo fast when it said "chef vs chef"
Sameeee
it is nice to see them do some cooking on this cooking channel once in a while.
@@goatropefan38 oof
Ben: It's not fishy, it's just delishy
Mike: *audible groan*
Me: *audible groan*
Well, it is the kind of joke you would expect from Tyrone's dad
@@vikramkrishnan6414 poor Tyrone will be so embarrassed when he grows up
Ooohhhhh... I only just got the Benuendo there! (It's been 1 whole year!) Lol ace brain.
"I have smelled beer before."
Hahaha I nearly died at the look on James' face
The confusion on his face and in his voice is so funny
We will never forget "I'm gooey in the middle baby let me bake" bring it back
Raahim Kamaal i always wondered why they got rid of it it was one of my fav parts of sorted being able to sing that
they probably have all the trubles with the copyright of that one
@@jessmitchell1439 new season? They always seem to change it up every year.
Sorted and TryGuys always release videos at the same time on the same days
It’s always a test of loyalty
(Sorted wins out 99% of the time, won’t lie)
Same. It's my day off morning starter.
That is loyalty right there 😘
Sorted always wins.
Well only on Wednesdays, but yeah, I agree. No question who wins.
Sorted and JerryRigEverything released their videos at the same time. I hit Sorted's first. But then my YT crashed so I watched JRE's video then came back here...
Probably the most impressive part, besides their cooking, is that as the final countdown is happening Ebbers work bench is absolutely impeccable.
Fusion from a hat battle: all the different countries are thrown into a hat, each chef draws 1 name, and whatever those e countries are, a fusion dish has to be made from those 2 places food styles.
That sounds super cool!
They can call it the Hat of International Incidents!
That sounds AMAZING!
Well, they did it now. Thanks for the great idea.
Ahh yes informative animations from Mike are the best!
He is pretty good at them 😀
@@SortedFood We wouldn't complain if we got more of them, just sayin'.
Excellent battle! I think Ben’s dishes really captured the essence of Chinese family style cooking, but I also want to give props to James for elevating the influences to a new level. Very impressed that two “Lao wai” were able to pull this off!
"That's the most complicated part of your dish"
Those subtle burns lol
10:41 Suddenly reminds me of Jun and his cats 🤣
Thank you! Exactly! And it's a ginger too... ^_~
yes!
Lol... James is now one of Jun's cats.
I will watch ANYTHING this channel uploads
That's true love.
I feel like that's a challenge...
SAME.
Have a Scottish or welsh themed battle with the lads.
I love this because I can never tell when Ben is being nerdy or a troll.
Honestly as a Chinese viewer I am so impressed with you guys work!! I love how Ebbers combined different styles of Chinese food i.e. Cantonese clay pot rice, snoozing dragon probably from higher North. Love the amount of effort put in! xxx
I’ve missed Mike’s infographics
"I'll show you later"
Ben, you know exactly what you're doing. Shameless.
But it's awesome, keep it up 😂
Oblivious... 🤷♂️
@@SortedFood of course 🙄😂
He's a bit of a lad himself
Does everyone deliberately leave Bennuedo comments on 69 likes?
They should do a collab
Ben! Thank you so much for properly appreciating Chinese food. I come from Chinese heritage and it always sucks when people stereotype Chinese food as either dog meat (which for the record is not common!) or something from American chain restaurants. It was so refreshing to hear all of you guys acknowledge the diversity in Chinese cuisine and use authentic flavours :)
James's reaction to Jamie coughing after smelling his sauce had me laughing so hard! Such attitude!
Mike: What’s a sleeping dragon?
Ben: i’ll show you later😏😉
😉🍆
@@SortedFood jesus
@@brandonc5074 lord almighty
for everyone interested: there is a good alternativ for oyster sauce. Mushroom sauce made from shiitake (I made it once from dried bottom mushroom worked very well as well). There is a recipe on youtube to make it a home.
There is a lee kum kee brand made with mushroom, and it is vegetarian "oyster" sauce.
Good to know, my mother is allergic to all things from the sea
Ooh that's so helpful. I'm allergic to fish and shellfish.
It's not really the same (tastes a bit like Maggi if you ask me), but still gives the strong umami punch.
Lee kum kee has it too. Works pretty much the same. I use it if im out of oyster sauce.
I love that Ebbers travels all around the world and instead of relaxing and absorbing the culture he uses that opportunity to learn and educate himself which he’s then able to pass on in battles like these so everyone gets the benefit of his holiday and learns at the same time ❤ it perfectly describes Ebbers to a tee and being able to include authenticity adds a special touch to these battles
This is definitely how an ad should be done. All natural, free flowing, incorporating the product you're advertising into the things that you normally do in a video just like usual. It makes me more interested in the product this way rather than a "forced" interaction and trying so hard to put the product into the spotlight.
I love and admire how Barry always explains everything he is doing no matter the pressure he is under!
*Ben
I love the Chef v Chef smack talk. It's just so smug and smart 'I've smelt beer before' WHERE ELSE ARE YOU GONNA GET THAT?
Not even really smack talk; it was just weird to let someone smell beer...
Mike and jamie smelling ben's dish: "hmmmmmm"
Jamie smelling jame's dish:
"*cough *cough"
Shame on you guys 🤣😂
well it is a spicy broth
James: “That was rude”
@@zihenglao3591 Yeah--Hot pot is intense to get a whiff of! If you breathe in too deep and too fast, anyone would have the same reaction, even though it's delicious.
10:24 I love watching the though he puts into choosing his words when it comes to describing flavours, especially with Chinese recipes 😎👍
My God those were amazing looking dishes -all 5 of them. The chefs really outdid themselves today. Stunning!
WHOO! A VIDEO ABOUT MY CULTURE!
(I give my vote to James! Looks so good)
As someone who has lived in China, I must say Ben won this for me.
I'd love to see "Cooking in a caravan, with the crappy tools that'a that's available!"
wouldn't that be Canadian cuisine chef vs. chef? see who can make the greasiest Dirty Burger in the park.
Boys Gone Wild | Camp Food 2?
Shout out to my husband, who surprised me yesterday with a subscription to the Sorted Club as a "get well soon" gift! Best gift ever. 😊 Thanks for everything you do, guys.
What a good Husband! 🙌
Get well soon!
Literally clicked so fast to watch this! Lol... can we have a nostalgic "Butt First" as part of the next intro?
Appreciate that Ben's using a cleaver over the usual chef's knife! It's great for prepping loads of veggies. Also very timely, with Lunar New Year coming up this Sat.
James has found his Paella burrito lol
Only Barry would describe how spicy something is by saying it’s a hug 😂
Nothing is more important. Proven when I just stopped doing everything to watch this.
literally my favourite channel on youtube.
“it’s not fishy... it’s just delishy”
Mike and I groaned together.
Why am I, a Chinese guy, here looking at two British chefs sacrilege Chinese cuisine? :(
Well, I'm loving their fresh take. It's cute. TBH, you guys need real gas stoves. Those electric stoves don't have nearly enough heat to properly cook Chinese food.
And why nobody is talking about this dishes not being prepared to be eaten with chopsticks? "Oh, can you use chopsticks yet?" is the one question you hear constantly as a foreigner in China, even when you spend there few years and speak decent Chinese :P
Also, when I heard Ben said he was making 4 dishes, I cringed too. Isn’t 4 unlucky in Chinese?
@@goldasian347 a little, yeah - it's a homonym for "Death" in cantonese (homonym? is that what i mean to say? the two words sound similar). it was a great battle but i guess if you see it as 3 side dishes and rice, then it's not as bad. i would still have to give it to ben but i wouldn't go as far as to say it's sacrilege but rather their take on it with what they have in a modern british kitchen. :/
Melody Lee, I love the way you naturally categorised rice as the main dish, and all the others as sides 🥰
@@melodylee5345 Haha. Sacrilege is definitely an exaggeration for dramatic effect. No. I welcome new takes on traditional cuisines. It is how food culture grows. After all, we didn't even have tomatoes 200 years ago in China, but now it's a staple vegetable.
I was thinking of a Chinese (or just Far East) theme for Pass It On.
Order: whatever order the boys are standing in when Janice makes the announcement. :)
Followed Ben’s China trip on Instagram, you really picked up some good Chinese cooking skills there! Good job!
This battle was simply just phenomenal. Seeing the chef's at work creating some amazing dishes excites me
"My sizzle is louder than yours"... It's all about the size of your sizzle apparently. Ben definitely the winner and can't wait to print out the recipes. I have lots of Lee Kum Kee sauces on my shelf
2 seconds into watching the video and waiting for Ben to start telling stories of the time he went to China
He didn't disappoint.
idk if you meant to say *watching the video*, but saying *eating the video* feels right. Thank you
Ben, those techniques and dish inspirations match a straight Chinese cuisine focused chef. Well done. You're multitasking also just destroys everyone elses to make that many dishes, lol.
Yes, Mike, proper Chinese chefs use premade sauces, unless their own homemade sauce is a selling point.
Also, Lee Kum Kee 👍👍 We use this brand for a lot of our sauces at home
points to Ben for simply attempting to make the snoozing dragon, knowledge and execution
This is a great way to start Chinese New Year this weekend! Please do the same with normals!
Best ad I've watched in a long while. Well done lads!
The dishes look amazing. You guys have got me to cook out of my comfort zone. Can't wait to do more cooking 👏👏👏
I’m dying to see a normal try the back-to-back chef challenge in the BA test kitchen, or really any collaboration with them for that matter.
A message to your sponsors:
There were at least three different items that went straight from this video to my shopping list, and all will hopefully be Lee Kum Kee! I was already aware of the brand, but this video reinvigorated my interest.
It makes so much sense that Ben won! I feel like James fusing two region styles was definitely ballsy. Szechuan is my favorite and to me has such a strong style and flavor profile in the food that you're either there or not, so mixing it seems weird but I also don't know if there are successful fusions in China.
Pleasantly surprised and impressed you guys are working with Lee Kum Kee for this - they're definitely a household name for all East Asian-Americans!
and just a tip, the clay pot rice should be served without fluffing the rice first! Waiting to do so at the table allows the crunchy rice crust to develop; it shows how hot the restaurant's clay pot is and adds another texture to the rice
Pleasantly surprised. First time as a Chinese person from the north eastern region watching Euro chefs attempt to create their own twist or take on Chinese food. Kinda thought I'd cringe, but I really respect Ben for his explorative learning, and openness in cooking. James is a great chef, but he seems to specialize in eurocentric cooking. Nothing wrong with that, but I got really excited watching Ben.
Glad you enjoyed it. Thanks for sharing your comment.
If I learnt anything from Chinese Cooking Demystified and Li Ziqi's videos, Ben should've chopped up the mince some more with a cleaver (or two).
(they always say store bought is too coarse and tough)
I also missed pouring chinese wine around the edges of the wok with the spatula during stir fry, they nearly always do that. :D
Basically go watch ChCD and Li Ziqi.
Yum!! And YES the different regions are so so so different. My partner's family is from a completely different region than mine. I've discovered so many new dishes that are not even remotely close to the dishes from my parents' region.
James's dish is more similar to the dish 红烧肉 or red braised pork belly than being Charsiu + Szechuan hot pot broth. There are soo many varieties of red braised pork belly that almost every family has their own style, some prefer sweeter ones (like charsiu) others prefer spicier ones. The meat in this dish is also commonly paired with other things such as hard boiled eggs, shitake mushrooms, kombu, etc, all braised in the broth.
"What's a snoozing Dragon"
Ben :"I'll show you later..."
Me "Ben, I don't want to see your..."Dragon" snoozing or otherwise ." xD LUL
😂
It's probably a bad one
I lived in China for a year and the food was great until I discovered I was allergic to soy🤷🏻♀️
I will say though Ben making the 4 dishes was super Chinese.
Great job guys! I was really expecting the beijing dish known as lan long (lazy dragon) when Ben mentioned the snoozing dragon which is a large steamed roll with meat inside. We usually refer to that cut for the sleeping dragon as a snake because of the pattern it makes. Also if Baz isn't coughing and snotting from that broth its spicy enough to be Szechuan broth XD.
I love these kinds of videos- so inspiring and a good opportunity to learn new cooking tricks!
I am just Loving Ben’s confidence and swagger during this challenge! Go Ben!!
What next?
Considering the time of year, an ultimate stew battle!
Oh and an ultimate egg recipe battle for Easter/Passover!
Passover! But real Passover! Fully kosher! And no matzah meal! Only potato starch! Veggies and protein (meat, chicken, fish, eggs, cheese [but no meat/chicken and cheese combo]). And all ingredients must be Kosher for Passover...
One of my favorit dishes I got in China was fresh bamboo soup. So yummy when you're used to canned bamboo. Uhh, and "squirrel fish"
The whole SORTED team deserves a prize for this. Interesting , informative and entertaining as well as the chefs both cooking amazing food. Great stuff, thanks.
You should do a chef vs chef where the "normal's" are remote-controlling the chefs from another room
Standard comment about James and the size of his arms. 💪
I love how Ben is so articulate. The way he speaks is so pleasant.
I loved the video, I love all the chef vs chef challenges but I just noticed the fairy lights in the background and now I must know where they're from!!!!
"it's not fishy, it's just delishy" may be my favorite bennuendo yet.
And he *absolutely* deserved the win. All of those looked SO good, even the snoozing dragon, and I really, really hate eggplant (aubergine? is that how y'all spell it?).
All great dishes!! 🥰 But... I would have gone with James’s pork 😋 And not because I have a crush on him 😜😅
Cracking video as ever! I've noticed you haven't done a lot of Korean food over the years, would love to see a video or two exploring the food and culture someday.
Wow you guys literally NEVER run out of ideas! Love how the channel has developed over the years.