I love how it’s clear y’all bought a heck of a lot of prawns/shrimp for the comparison vid and every video since then has been finding ways to use them up 😂
@@SortedFood would love to see a cleaning/prep tutorial. I always buy frozen that’s already prepped because I’m too intimidated by the fresh fish counter lol. Would love to see some content on proper meat prep/deboning/cleaning etc
As an Australian who actually uses these salts, it’s amazing that they were shown, and that you deep-dived and discussed indigenous ingredients and culture. My heart is very happy right now. We need to bring more indigenous ingredients to the forefront and educate people about this amazing culture. So thank you all, especially Ebbers hahaha
As a fellow Aussie, I concur. Indigenous chefs like Mark Olive are also great at explaining the flavour profiles of native ingredients and how they can be combined.
@@NightRainDream Brigid is Irish-Australian, but is a supporter of and ally to First Nations people. She is very respectful and has put a lot of time into learning about and discovering bushfoods. 😊😊😊
@@NightRainDream Add. for anyone whom doesn't know: "Indigenous" is a proper noun in this context, and is capitalised. "First Nations" is a controversial term, which many of our Indigenous ethnic groups don't identify with, and is more commonly used by and for Indigenous peoples in the Americas. You will sometimes hear "First Peoples", though this is also up for debate. To disambiguate and prevent confusion and misrepresentation, we mostly use specific mob, family, and language groups where possible, and some identify broadly as Blak, Aboriginal, Torres Strait Islander, South Sea Islander, or Indigenous accordingly.
Sorted Food has always been about "Less waste & Saving Money". So to showcase these options for things made with byproducts is fantastic and on par for the idea of Sorted Food. Helping the farmers find new ways to sell or make things is wonderful. We can't survive in this world without our Farmers. No matter where you are in the world, support your local farms as well as explore the products of the world. Thank you for this journey today.
I cannot recommend "Clarkson's Farm" enough. Imagine going through a whole year of farming and ending up with a profit of 144 pounds. And that's with 80,000 pounds worth of EU subsidies included.
I'd love to see a normals challenge of them working and learning about Ebbers' allotment. A mini "farm to table" experience over the course of weeks, growing the food, working it into dishes back in the studio.
I really appreciate Jamie's honest point at the end. It's really fun discovering new things and flavours, especially with more sustainable products that are starting to emerge nowadays, but sometimes you also just want those classic flavours. Sometimes I crave a food exactly the way my mother used to make it, not with the newer, maybe even better ingredients I can get now.
Jamie going "is it green?" makes me appreciate how little input he gets from these blind taste tests since he cannot even see if if its fresh herbs or chili paste and just kinda have to hope for the best.
That probably gives him an advantage in it though, because he doesn't get any kind of preconceived bias about what it's going to be. Like somehow immediately smelling mint.
@@jameshill2450I would say lack of bias is massively offset by not being able to determine the colour. He essentially has to always guess based on what it looks like the texture might be for various red brown things...
They need to try Native pepper leaf and berries. I find the berries can blow my head off but are nice in home made soup and the pepper leaf I use on almost every thing. I sometimes get a packet of plain chips and add the pepper leaf and shake then eat. So yummy. 😁
OMG, Ben dancing! That was definitely the best part of the video! Though I have a sneaking suspicion the editor(s) didn't look _too_ hard for royalty free samples 😏
I did, but I wasn't sure if he was joking or serious (sometimes colour blind people can work out the colour, even if doesn't look the same way as other people see it).
@@hannahk1306 It definitely wasn't a joke, and for some reason that's why I find it so hilarious. It's just the last question you ever expect anyone to ask.
I‘ve seen the exact same herb sauces a few months back in a german supermarket chain and thought to myself: „That‘s genius I need to try it.“ But my wife said No. I could have been a trendsetter😂
Canada here dandelion wine, tea, jelly are super common in rural arias I’ve lived in all slightly different based on what province your in but it’s not uncommon so I’d live to see what they would do
As an Australian. We love our lemon myrtle. Its in so many products and growing. Hopefully your able to try it in a few different ways in the future. 🥰
Saltbush kitchen first started in my home town. It’s absolutely fantastic to see you guy try them. The blend that I have I usually add to cocktails in summer, which just adds something extra with out any effort.
I really love how sorted continuously bring these new product to our awareness, especially those with sustainability in mind. These contents are what made sorted not only entertaining, but also very much educative and thought provoking. Really really great job guys. ❤
I know you guys probably already filmed this episode before it happened, but a very famous Aussie (Scottish born) chef Jock Zonfrillo just passed away and was a massive advocate for using native Indigenous ingredients. He went on land and worked with the Aboriginal community to highlight them and their uses in cooking and even set up a foundation to support them, and used them extensively in his restaurant Orana before it's closure due to COVID-19. He'd have been thrilled to see you guys using them and spreading the word about how amazing and important ingredients like these being shared with the world. RIP Jock😢
In Romania my grandfather and all the people in the village, after making the wine, would put the crushed leftovers in to a barrel put some water, let it ferment for some time and then distil it to make spirit. After that the twig part of the grape would be made in bricks sun dried and used to heat the home in the winter, and the husks were used as chicken/lifestock feed. P.S. The best part was to see chickens get drunk like two days in the row as we distilled the spirit.
If you are into the spirits at the end then you guys should definitely check out what Arbikie (based between Arbroath and Montrose on the east coast of Scotland) are doing. They have a climate positive range (the Nadar range) and do a lot of experimental work with some of the types of crops that they would normally use to regenerate the nutrients in their fields. Very fascinating stuff.
You guys should absolutely try to cook with a bunch of australian ingredients and aromatics some time. Stuff like salt bush and the insane number of other outback native plants we have
This summer I had the chance to visit the Island of Grenada. While there, we visited the major rum distillery on the island. One thing that we were blown away by was their approach to sustainability, not only in materials, but in jobs. They choose to maintain the original methods, practices and equipment for all parts of the growth, harvest and distillation of the sugar cane, as any added automation would take away a job. It was truly amazing to see a process dedicated not just to the quality of the product, but to making sure the local population had as many opportunities as possible. Your video, and the discussion about local farmers brought this to mind. Good stuff helping make these initiatives more visible!
First time commenting and…….LOVE LOVE LOVE❤️ You enriched my life, giving me laughter and joy and so many great ways to think about food . And by the way; I grow my own herbs and I freeze them and grab a handful when cooking- no need for chopping, just crumble in the hand 😍😘
I love the Yare Valley oils. The story of innovation when farms are struggling, the reuse of rape cake, and the benefits to the methane emission problem is absolutely fantastic. And I have not even gotten to my foodie interest. Finishing oils are great. Rapeseed has a higher smoking point. So experimentation during cooking is also an option, such as in a cake. Definitely looking to buy some from the US.
My favourite indigenous plant is lemon myrtle, i have 4 trees, but i also adore strawberry gum, lilli pilli, mountain pepper…. I would love to send you some. Native hibiscus is quite different to the Hawaiian kind, but we jelly it and serve it in a syrup that we use with a sparkling wine, and the gorgeous little jellied flower sits at the bottom of the glass
In Finland, in small village I'm from, someone makes herbal salts with weeds; yarrow petals, nettle and ground elder - and it is delicious finishing salt for steak. Note worthy is that all the plants are considered weeds that no one cultivates but can be found around every farmland in abundance. Side note; lovage is f'ing delicious and I use it in all cooking when I can. I grow some myself on patio, use fresh during summer and dry as much as possible for winter. And for Jamie how to use dandelions in cooking: the leaves can be used in salads, the taste is rucola-ish strong imho and the roots can be roasted to make "fake coffee".
Just had a thought a few days back - would love to see you guys explore steaming foods. It's not that fast cos it needs the starting time of getting the water to boil first, and you do need a setup if you want to scale it. However, the pros: gentle cooking method, the option for plenty of variety, and it works really well with small pieces of frozen food, so there's some ease in portion planning.
It turns out Saltbush Kitchen operates out of the town I lived in for nearly a decade! They're going to be opening a bricks-and-mortar store soon, so I might just go and check it out. Didn't think I'd be finding a foodie haven near me watching Sorted - nice one fellas!
Diary distillery outside of Ottawa, Canada makes vodka out of a milk byproduct (milk permeate) that usually just gets dumped and isn’t great for the environment. They source this all this from local Canadian dairy farmers and make tasty vodka and cream liquors. They called it vodkow because originally Canadian regulations require vodka to be made from grains or potatoes.
As an aussie with a lemon myrtle plant in my garden its honestly an amazing all-round herb. Amazing with cheese on a cracker, in stuffing for a chicken, as rub for bbq and with fish. I use it constantly, maybe more so than rosemary.
I'd love to see Ben apply his wine-making prowess to dandelions. The blossoms are high in nectar (which is why bees love them so), which makes a slurry of them excellent food for brewer's yeast. Whether you make wine or mead out of them, I'll leave to you, but a video featuring both served alongside a salad of dandelion greens, ramps, and cattails would be a great way to push the indigenous food/foraging trend further.
Since this episode has a lot spice.. I'd like to see normals mix their own spice blends (like one savory and one sweet/desserty), have Kush make same dishes but with different blends and then let Ebbers figure out what is in each blend & who made it. Perhaps let the normals have a taste too to refresh their spice blends -badge. :p
There is chain store called Søstrene Grene, I think it's Danish, and a couple of years ago I bought liquid thyme and liquid garlic from them in a very similar packaging so maybe this concept is already popular in some countries.
On the topic of indigenous Australian products we have some lovely finishing oils here there was a small olive Vinyard where I grew up that did lemon myrtle olive oil it was AMAZING on fish/shellfish and was really good on Vegemite roast chicken
Thoroughly enjoyed the review of the liquors made from byproducts of the industry. We have a small distillery here in a small community called Almonte, here the Ottawa, Ontario, Canada region that makes a vodka from the byproduct of the dairy industry. They appropriately named it Vodcow! Love your RUclips videos!
All interesting and humorously entertaining. Alcohol tasting parties sound fun and possibly creative from guests exploring their ideas. Love these product videos.
I'm surprised you guys kept mentioning mint sauce but never brought up hot sauce, which in its simplest iteration is exactly the same thing: a plant with a strong flavor mashed and preserved in vinegar.
Always like when you guys do deep dives into stuff like this. I'm not a gin/vodka guy, but the idea of taking what would be considered 'food waste' and using it to create a viable product in a different form seems REALLY smart and imminently sustainable. Especially at a time when the debate over rampant food waste is so prominent in the foodie zeitgeist.
I've been following you guys for like 8 years, and I'm still so proud to be here. You're funny and creative and it's obvious how much you care. Keep doing what you're doing.
I love the idea of using byproducts as cattle feed or for making alcoholic beverages or even alternative products for human consumption. Not only represents additional income, but it also reduces the carbon print and provides much needed diversification for both the agro and livestock industry, as well as for our tables and palates. Imagine how much we can reduce the environmental impact if we could use all or most byproducts in different industries, from food to construction.
Kudos to Yare Valley Farms for everything they're doing from the different oils to feeding the rapeseed cakes to their cattle. I'm a big supporter of quality rather than quantity, buying in season and supporting local producers.
I love going to expos, go to a few disability ones, hopping to go to the one in Birmingham next month, a food one. You guys should do a stall there. Showing off your sidekick app, I’m sure you’d be a massive hit! Love review videos too.
Can attest that Lemon Myrtle is an amazing scent/flavour. If you have a chance to buy Lemon Myrtle flavoured soap, get it. It's like the smell of spring and summer. Heavenly.
Hearing you guys saying that you use dried herbs regularly makes me feel so much better! Due to availability and schedule I rarely use fresh herbs. Those liquid ones look like something I could completely get behind.
Speaking of Lemon Myrtle salt - one of the nicest things I ever ate was the twice cooked poussin in lemon myrtle salt at Nopi. Ottolenghi is great at using these kinds of indigenous and lesser known ingredients.
On the herb sauces, I still don't like mint sauce. When I was a kid, my older brother & I were looking after ourselves in the summer holidays. We were in the larder looking for something for lunch. I spied a jar of mint sauce; which I'd never tasted before. I asked my brother what it was like & he said it would be like Pacers [think minty Opal Fruits/Starburst, showing my age as they were discontinued in 1979!] So I made a piece/sandwich & spread it on thick. that first bit was horrible, but my brother made me finish it as we weren't allowed to waste food. Even the smell of mint sauce gives me the dry heaves to this day.🌿[Redcurrant jelly is much better with lamb/hogget anyway].
I really like that you clearly do some research regarding food production in the UK. Interested to hear what you think / how you react to the inevitable changes to farming in this country due to the recent ELM payments and BPS phaseout. I'd love it if you tackled the issue of the inherent unsustainability of ruminant meat in some way.
Ben immediately dismissing the term ‘trendy Ebbers’ was too funny. Like he was already ahead of the second joke that would’ve otherwise definitely been made by one of the normals.
Today, we learn and giggle simultaneously as we are wont to do. Ben is a delight as a host especially those rare times when he has a Dial Up Internet moment 😂 Happy Wednesday to SortedFood HQ and the community!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I love how it’s clear y’all bought a heck of a lot of prawns/shrimp for the comparison vid and every video since then has been finding ways to use them up 😂
Love a prawn we do 😂
@@SortedFood would love to see a cleaning/prep tutorial. I always buy frozen that’s already prepped because I’m too intimidated by the fresh fish counter lol. Would love to see some content on proper meat prep/deboning/cleaning etc
And a video before, barrys 10 minute burger had one of the xxxl prawns in it
@@sharayalee3376 Yes. This would be a nice video for the more relaxed Friday video. Where they do tend to more explain with little to no show.
I was thinking the same thing. "Geez, they still have more to chew through, don't they??"
As an Australian who actually uses these salts, it’s amazing that they were shown, and that you deep-dived and discussed indigenous ingredients and culture. My heart is very happy right now. We need to bring more indigenous ingredients to the forefront and educate people about this amazing culture. So thank you all, especially Ebbers hahaha
I was so excited. I love Saltbush Kitchen,
As a fellow Aussie, I concur. Indigenous chefs like Mark Olive are also great at explaining the flavour profiles of native ingredients and how they can be combined.
Is the company actually Indigenous owned or do they support back to First Nations Australians?
@@NightRainDream Brigid is Irish-Australian, but is a supporter of and ally to First Nations people. She is very respectful and has put a lot of time into learning about and discovering bushfoods. 😊😊😊
@@NightRainDream Add. for anyone whom doesn't know:
"Indigenous" is a proper noun in this context, and is capitalised.
"First Nations" is a controversial term, which many of our Indigenous ethnic groups don't identify with, and is more commonly used by and for Indigenous peoples in the Americas. You will sometimes hear "First Peoples", though this is also up for debate.
To disambiguate and prevent confusion and misrepresentation, we mostly use specific mob, family, and language groups where possible, and some identify broadly as Blak, Aboriginal, Torres Strait Islander, South Sea Islander, or Indigenous accordingly.
Ben's little dance break is exactly what this video needed!😂
You know it 😆
Someone needs to make a gif!
We need more dance break
More like the video was done that moment. Nothing could have topped that.
That entire first segment was Chef's kiss
Sorted Food has always been about "Less waste & Saving Money". So to showcase these options for things made with byproducts is fantastic and on par for the idea of Sorted Food. Helping the farmers find new ways to sell or make things is wonderful. We can't survive in this world without our Farmers. No matter where you are in the world, support your local farms as well as explore the products of the world. Thank you for this journey today.
I cannot recommend "Clarkson's Farm" enough. Imagine going through a whole year of farming and ending up with a profit of 144 pounds. And that's with 80,000 pounds worth of EU subsidies included.
I'd love to see a normals challenge of them working and learning about Ebbers' allotment. A mini "farm to table" experience over the course of weeks, growing the food, working it into dishes back in the studio.
Second this! Especially as it was all annoy them having ebbers talking about his allotment 😂
+
I *think* the allotment is a thing of the past since moving to the city; impractical to drive there and back every day.
He doesn't have the allotment anymore! Ben's a city boy again in London, he moved out of Hertfordshire a few months back.
I really appreciate Jamie's honest point at the end. It's really fun discovering new things and flavours, especially with more sustainable products that are starting to emerge nowadays, but sometimes you also just want those classic flavours. Sometimes I crave a food exactly the way my mother used to make it, not with the newer, maybe even better ingredients I can get now.
Jamie going "is it green?" makes me appreciate how little input he gets from these blind taste tests since he cannot even see if if its fresh herbs or chili paste and just kinda have to hope for the best.
That probably gives him an advantage in it though, because he doesn't get any kind of preconceived bias about what it's going to be. Like somehow immediately smelling mint.
Colour blind taste test
@@jameshill2450I would say lack of bias is massively offset by not being able to determine the colour.
He essentially has to always guess based on what it looks like the texture might be for various red brown things...
That's dumb. There are so many other differences, as a very good cook smell, taste and texture tells so much more about food than sight.
I was not expectecting to see that salt. It's been such a staple in my household for ages. Wipes away proud tear in Australian 😂🥹
They need to try Native pepper leaf and berries. I find the berries can blow my head off but are nice in home made soup and the pepper leaf I use on almost every thing. I sometimes get a packet of plain chips and add the pepper leaf and shake then eat. So yummy. 😁
Thank you Ben for being exactly who you are. I love all the information you share with us and help us learn
OMG, Ben dancing! That was definitely the best part of the video!
Though I have a sneaking suspicion the editor(s) didn't look _too_ hard for royalty free samples 😏
The editors looked, really, really, really hard. We promise.
@@SortedFoodAnd we believe you. Truly, truly, truly believe you.
I’m surprised there “weren’t” royalty free versions of that tune too. It’s a common folk tune that’s had words applied to it in many languages.
I'm sure they looked valley, valley hard.
Did no one catch Jamie asking if the 3 sludges were green?! I laughed so hard at that little question from the color blinded Jamie.
Yeah I sometimes forget he's colorblind 💀
I did, but I wasn't sure if he was joking or serious (sometimes colour blind people can work out the colour, even if doesn't look the same way as other people see it).
@@hannahk1306 It definitely wasn't a joke, and for some reason that's why I find it so hilarious.
It's just the last question you ever expect anyone to ask.
Yes! Always love a reminder of his colour blindness 😂😂
I know! 😅
I‘ve seen the exact same herb sauces a few months back in a german supermarket chain and thought to myself: „That‘s genius I need to try it.“ But my wife said No. I could have been a trendsetter😂
Ooooooh interesting!
They were on the market in Germany for 2 years but never caught on and most supermarkets removed them from sale about a years ago.
When wife says no
Get new wife
@@WVLFRVN Good concept but I really like my wife 😂
@@InCardiaSnoop hmmm. Maybe just find a second one? Might be a lot of effort maintaining two separate lives, but worth it if you want green sludge!
Could you do an episode on native British plants? Plants like Alexanders, Dandelion etc that were formerly widely eaten
Samphire too! That's a very native one that's in the fringes of mainstream cooking and lovely
Canada here dandelion wine, tea, jelly are super common in rural arias I’ve lived in all slightly different based on what province your in but it’s not uncommon so I’d live to see what they would do
The Pairing of Jaime and Barry is such a classic! I'm betting that Barry will take all of these back home! 🤣🤣😂😂
"Valley valley good" - Is THE best quote in years :)
“I get three pots of green sludge.”
“I’m Basil. This is my juice.”
Haha Barry’s One-Liner game is on 🔥
Barry not being able to hold his liquor just never gets old. 😂
I truly LOVE Ben's integrity and thirst for knowledge.
Thank you all at Sorted.
I stan the factoids ! Learning about the rapeseed cake meal reducing methane and the small talk on farming was very interesting 👍
It's a load of bs
As an Australian. We love our lemon myrtle. Its in so many products and growing. Hopefully your able to try it in a few different ways in the future. 🥰
Yes, lemon myrtle shortbread is one of my favorites!
Saltbush kitchen first started in my home town. It’s absolutely fantastic to see you guy try them. The blend that I have I usually add to cocktails in summer, which just adds something extra with out any effort.
I really love how sorted continuously bring these new product to our awareness, especially those with sustainability in mind. These contents are what made sorted not only entertaining, but also very much educative and thought provoking. Really really great job guys. ❤
I know you guys probably already filmed this episode before it happened, but a very famous Aussie (Scottish born) chef Jock Zonfrillo just passed away and was a massive advocate for using native Indigenous ingredients. He went on land and worked with the Aboriginal community to highlight them and their uses in cooking and even set up a foundation to support them, and used them extensively in his restaurant Orana before it's closure due to COVID-19. He'd have been thrilled to see you guys using them and spreading the word about how amazing and important ingredients like these being shared with the world. RIP Jock😢
Went there in 2018. Very memorable. All the chefs said goodbye to you as you left the venue.
In Romania my grandfather and all the people in the village, after making the wine, would put the crushed leftovers in to a barrel put some water, let it ferment for some time and then distil it to make spirit. After that the twig part of the grape would be made in bricks sun dried and used to heat the home in the winter, and the husks were used as chicken/lifestock feed.
P.S. The best part was to see chickens get drunk like two days in the row as we distilled the spirit.
If you are into the spirits at the end then you guys should definitely check out what Arbikie (based between Arbroath and Montrose on the east coast of Scotland) are doing. They have a climate positive range (the Nadar range) and do a lot of experimental work with some of the types of crops that they would normally use to regenerate the nutrients in their fields. Very fascinating stuff.
I love Jamie I like how intentionally he listens to Ben explaining about food and the process while Barry is just digging in
Following ebbers around the IFE could have been a great video
This would have been fun 😆
We always love seeing and hearing about food and produce from Jersey!
You guys should absolutely try to cook with a bunch of australian ingredients and aromatics some time. Stuff like salt bush and the insane number of other outback native plants we have
This summer I had the chance to visit the Island of Grenada. While there, we visited the major rum distillery on the island. One thing that we were blown away by was their approach to sustainability, not only in materials, but in jobs. They choose to maintain the original methods, practices and equipment for all parts of the growth, harvest and distillation of the sugar cane, as any added automation would take away a job. It was truly amazing to see a process dedicated not just to the quality of the product, but to making sure the local population had as many opportunities as possible.
Your video, and the discussion about local farmers brought this to mind. Good stuff helping make these initiatives more visible!
First time commenting and…….LOVE LOVE LOVE❤️ You enriched my life, giving me laughter and joy and so many great ways to think about food . And by the way; I grow my own herbs and I freeze them and grab a handful when cooking- no need for chopping, just crumble in the hand 😍😘
I love the Yare Valley oils. The story of innovation when farms are struggling, the reuse of rape cake, and the benefits to the methane emission problem is absolutely fantastic. And I have not even gotten to my foodie interest. Finishing oils are great. Rapeseed has a higher smoking point. So experimentation during cooking is also an option, such as in a cake. Definitely looking to buy some from the US.
I feel like we've got more of sassy ebbers recently and I'm living for it 🤣❤
My favourite indigenous plant is lemon myrtle, i have 4 trees, but i also adore strawberry gum, lilli pilli, mountain pepper…. I would love to send you some. Native hibiscus is quite different to the Hawaiian kind, but we jelly it and serve it in a syrup that we use with a sparkling wine, and the gorgeous little jellied flower sits at the bottom of the glass
ebbers dancing the tarantella - 10/10, although i would love to see the normal's rendition of the tarantella too lol 🤣
Glad you enjoyed it 😆
In Finland, in small village I'm from, someone makes herbal salts with weeds; yarrow petals, nettle and ground elder - and it is delicious finishing salt for steak. Note worthy is that all the plants are considered weeds that no one cultivates but can be found around every farmland in abundance. Side note; lovage is f'ing delicious and I use it in all cooking when I can. I grow some myself on patio, use fresh during summer and dry as much as possible for winter.
And for Jamie how to use dandelions in cooking: the leaves can be used in salads, the taste is rucola-ish strong imho and the roots can be roasted to make "fake coffee".
The rapeseed oil and subsequent benefits of feeding the leftover rapeseed cake to the cattle was honestly fascinating!
(as was Ben's dance break! 😂)
Absolutely love Clarkson and Clarkson s farm is a gem, immediately thought of him and the struggles he’s faced when you mentionned the rapeseed oils
0:57 “are they green?” Always a nice reminder of Jamie colour blindness 😂😂
“I will standby, while bystanding” - Mr. Jamie.
This isn’t why I watch Sorted, but it’s definitely what brings me back.
I’ve made that steak from Sidekick and they’re right, it’s great!
So glad you like it!
Great episode loved the discussion about farming too
When ben cooks a signature dish from other countries he should also do a signature dance of those countries
Just had a thought a few days back - would love to see you guys explore steaming foods. It's not that fast cos it needs the starting time of getting the water to boil first, and you do need a setup if you want to scale it. However, the pros: gentle cooking method, the option for plenty of variety, and it works really well with small pieces of frozen food, so there's some ease in portion planning.
Barry was cleaning as he goes on tasting...???
Ben's dream come true .. 😂
That's what we call character growth!
It turns out Saltbush Kitchen operates out of the town I lived in for nearly a decade! They're going to be opening a bricks-and-mortar store soon, so I might just go and check it out. Didn't think I'd be finding a foodie haven near me watching Sorted - nice one fellas!
Ben's dance was the ADHD break I needed today 😂 my brains gonna have this on repeat now lmao
Diary distillery outside of Ottawa, Canada makes vodka out of a milk byproduct (milk permeate) that usually just gets dumped and isn’t great for the environment. They source this all this from local Canadian dairy farmers and make tasty vodka and cream liquors. They called it vodkow because originally Canadian regulations require vodka to be made from grains or potatoes.
As an aussie with a lemon myrtle plant in my garden its honestly an amazing all-round herb. Amazing with cheese on a cracker, in stuffing for a chicken, as rub for bbq and with fish. I use it constantly, maybe more so than rosemary.
Shoutout to the film-crew. Absolutely beautiful filming and editing of this video.
I love seeing where the box of oils Mike faffed over during Barry's Dream Menu came from. Now I know what other flavours besides lemon there were
I'd love to see Ben apply his wine-making prowess to dandelions. The blossoms are high in nectar (which is why bees love them so), which makes a slurry of them excellent food for brewer's yeast. Whether you make wine or mead out of them, I'll leave to you, but a video featuring both served alongside a salad of dandelion greens, ramps, and cattails would be a great way to push the indigenous food/foraging trend further.
Since this episode has a lot spice.. I'd like to see normals mix their own spice blends (like one savory and one sweet/desserty), have Kush make same dishes but with different blends and then let Ebbers figure out what is in each blend & who made it. Perhaps let the normals have a taste too to refresh their spice blends -badge. :p
One of your best, boys. Fascinating theme. We need more of this 👏👏👏
‘I’m on the journey from quantity to quality, and my solution right now is to have both’ 😂😂
7:00 STOKED! Cheers for doing the Aussie spice blends.
Ebbers, don’t sell yourself short, everything you do is trendy in your own special way.
I am so excited not only to see Aussie products but indigenous products!! Amazing!
There is chain store called Søstrene Grene, I think it's Danish, and a couple of years ago I bought liquid thyme and liquid garlic from them in a very similar packaging so maybe this concept is already popular in some countries.
You're probably right!
I replayed the "valley valley good" bit ah-valley many times and laughed my head off each time. 🤣🤣🤣
On the topic of indigenous Australian products we have some lovely finishing oils here there was a small olive Vinyard where I grew up that did lemon myrtle olive oil it was AMAZING on fish/shellfish and was really good on Vegemite roast chicken
Thoroughly enjoyed the review of the liquors made from byproducts of the industry. We have a small distillery here in a small community called Almonte, here the Ottawa, Ontario, Canada region that makes a vodka from the byproduct of the dairy industry. They appropriately named it Vodcow!
Love your RUclips videos!
All interesting and humorously entertaining. Alcohol tasting parties sound fun and possibly creative from guests exploring their ideas. Love these product videos.
I really appreciate the disclaimer about the farmers being friends. It is good context to have.
Indeed. Still paid for the oils and beef. We support them.
I'm surprised you guys kept mentioning mint sauce but never brought up hot sauce, which in its simplest iteration is exactly the same thing: a plant with a strong flavor mashed and preserved in vinegar.
I think mint sauce is a British thing.
@@dinnyf Yep. They use it to ruin lamb with.
Ben dancing was the funniest thing I have seen from them EVER !!!!
Always like when you guys do deep dives into stuff like this. I'm not a gin/vodka guy, but the idea of taking what would be considered 'food waste' and using it to create a viable product in a different form seems REALLY smart and imminently sustainable.
Especially at a time when the debate over rampant food waste is so prominent in the foodie zeitgeist.
Omg! I spotted the salt bush kits in the corner of the bench during Barry’s dream dish video! I thought surely not! Salt bush is from my town!!!
I really like the new placement for the 'host' (i know in this video it's Ben) makes a nice difference
I've been following you guys for like 8 years, and I'm still so proud to be here. You're funny and creative and it's obvious how much you care. Keep doing what you're doing.
Loved the video as always! You guys are truly one of the best!
I love the idea of using byproducts as cattle feed or for making alcoholic beverages or even alternative products for human consumption. Not only represents additional income, but it also reduces the carbon print and provides much needed diversification for both the agro and livestock industry, as well as for our tables and palates.
Imagine how much we can reduce the environmental impact if we could use all or most byproducts in different industries, from food to construction.
The internet dial-up at 0:22 while Ben struggles mentally is simply immaculate.
We have squeeze tubes that are refrigerated full of chopped herbs. They’re wonderful, definitely do not have a 2 year life but so convenient!
And I say again...the Ebbers of today is a very different lad than the oh-so-serious Ebbers of 13 years ago.
13 years is a LONG time
Kudos to Yare Valley Farms for everything they're doing from the different oils to feeding the rapeseed cakes to their cattle. I'm a big supporter of quality rather than quantity, buying in season and supporting local producers.
I love going to expos, go to a few disability ones, hopping to go to the one in Birmingham next month, a food one. You guys should do a stall there. Showing off your sidekick app, I’m sure you’d be a massive hit! Love review videos too.
I simply love this channel. It’s like catching up with friends. 😊
Can attest that Lemon Myrtle is an amazing scent/flavour. If you have a chance to buy Lemon Myrtle flavoured soap, get it. It's like the smell of spring and summer. Heavenly.
Hearing you guys saying that you use dried herbs regularly makes me feel so much better! Due to availability and schedule I rarely use fresh herbs. Those liquid ones look like something I could completely get behind.
I love the shift to more conscious usage of products!
Sorry guys 7:52 (spelling) it's 'indigenous'. And yes lemon myrtle is a wonderful seasoning. Also Tasmanian pepperberry and saltbush. 😋
hi guys, you reignited my love for food thank you
Speaking of Lemon Myrtle salt - one of the nicest things I ever ate was the twice cooked poussin in lemon myrtle salt at Nopi. Ottolenghi is great at using these kinds of indigenous and lesser known ingredients.
Sortedfood really started a civil war against shrimps in the last couple of video's.
Aussie, here. With the lemon myrtle, you can also get all kinds of sauces and dressings.
I love these I want to try so of these! 😄
I really enjoyed watching Clarkson's Farm, so it's nice to see you using one of their products. Would love to see footage of Ben visiting the farm.
On the herb sauces, I still don't like mint sauce. When I was a kid, my older brother & I were looking after ourselves in the summer holidays. We were in the larder looking for something for lunch. I spied a jar of mint sauce; which I'd never tasted before. I asked my brother what it was like & he said it would be like Pacers [think minty Opal Fruits/Starburst, showing my age as they were discontinued in 1979!] So I made a piece/sandwich & spread it on thick. that first bit was horrible, but my brother made me finish it as we weren't allowed to waste food. Even the smell of mint sauce gives me the dry heaves to this day.🌿[Redcurrant jelly is much better with lamb/hogget anyway].
That's HILARIOUS 😂
I'm pretty sure the "Discarded" one is just a fancy paint over the traditional "orujo" as it's made in Spain
Discardeds spirits are nice, they also have banana peel rum and coffee cherry vermouth.
Both also delicious
Not going to lie, I could watch you guys ALLLL day
You guys always make my wednesdays! Specially with this series!❤❤
I really like that you clearly do some research regarding food production in the UK. Interested to hear what you think / how you react to the inevitable changes to farming in this country due to the recent ELM payments and BPS phaseout. I'd love it if you tackled the issue of the inherent unsustainability of ruminant meat in some way.
Ben immediately dismissing the term ‘trendy Ebbers’ was too funny.
Like he was already ahead of the second joke that would’ve otherwise definitely been made by one of the normals.
what second would it have lead to?
Trebbers
so nice to see the older format back!!!! Please dont try to fix which is not broken in the first place!!!
Enjoyed the live yesterday, especially when Janice cut the feed 😂
Thanks for tuning in!
Like Barry, I'm not a big drinker, but I like the idea of not wasting anything. Maybe showcase something like that, but with non-alcoholic beverages?
Today, we learn and giggle simultaneously as we are wont to do. Ben is a delight as a host especially those rare times when he has a Dial Up Internet moment 😂
Happy Wednesday to SortedFood HQ and the community!
"Dial up internet moment" BAHAHHAHAA LOVEEE IT!!
@@andieluke1366I love that sound effect.
You can buy squeeze bottles of fresh herbs for cheap and they have been available for years at the supermarket.