I was trying to figure out if that would work as a Christmas white elephant idea. Put all these things in a room with all the staff and see what they fight over and which ones are left suspiciously alone.
It's clear the supoon is beloved, and they seem to keep going back to the hexclad pans. But those are also the ones that are still in studio and haven't been stolen
Easily the best video of the three from the new studio. It had the banter and interaction that was missing from the battle on Monday, and it had the chilled, relaxed vibe that was completely absent from Wednesday's audience video. Sure the lighting still feels cold and weird, and the sound isn't perfect, but it felt a lot more like a Sorted video than the other two.
@@wolfcathis one isnt as bad! Longer reverb than the old studio, but it isn't bad at all this time. Will have to see if they work out the live sound issues
So, as an ex-butcher in the states, we call that tenderizer a cuber. You run your, frankly, undesirable cuts through the machine three times, and it comes out as a cube steak, which is pretty ok for steak sandwiches. The pro machines dont run fast at all. And yes, the pro version is a nightmare to clean, to the point that the first thing a health inspector checks in a cutting room is the cuber, a sure sign that they are notoriously hard to clean.
@tomhorsley6566 steam cleaning will just coagulate any tiny meat scraps inside the roller and not necessarily flush them out. I'd soak it in a fairly strong alkali (dish washing powder or washing soda) which should soften/dissolve particles and make them easier to flush out of corners
6:49 Jamie is 100% right here. We didn't need a test between tenderised and untenderised because you already know the answer to that. You need a test between two different methods of tenderising to see which is best (stand mix vs hammer vs stabber etc.)
What was being evaluated was (1) if it does tenderize the meat and (2) if it does it efficiently. It's clearly faster than hammering (even including the time to take out your stand mixer and assemble it), so the only remaining thing to test is the difference in cooking. Comparing it to another tenderized cut would defeat the purpose, assuming you could even detect a difference. Besides, that was something Ebbers pointed out mid-shooting after all the prep and production for this test was already in front of them.
@@1ifemare But wouldnt that be the point? To try to determine IF it makes a difference. They really couldve just gotten a hammer in the time Ebbers was trying to flatten it with his hands Im sure
@@benjaminm4702 It would've been nice if they'd popped the cover off to show what it looks like inside, but based off how it looks from the outside, it's likely only the two rollers inside meshed together with a gear on each roller, so it shouldn't be too difficult to clean. Only 4 maybe 5 pieces if it's as simple as it seems.
Austrian here. We have two Restaurants here in Vienna that use it so often they jerry rigged it to Argon Tanks. It is something you get the most use out of in Restaurants so you can sell high end wines, think 100 pounds or more by the glas.
@@michaeltschuertz I've used one myself, they are quite fun to use. It might just be because gadgets that work well and do what they prescribe tickles my fancy.
@SantosAl yeah same here. It is an interesting idea, but doesnt Match up with how consumers drink wine. The person who buys 100+ pound bottles will Not just drink a glas all by himself every other week. It is a Tool for Restaurants and Shops to sell those high end bottles by the glas.
Finally, after muttering under my breath for xx number of years, the boys have asked the question I always ask with so many of these gadgets: how easy is it to clean and keep clean?! Thank you Ben!!
Hello boys. I really enjoy your episodes especially the gadgets. I ask that maybe you could include how easy or hard it is to clean each gadget. I think that is a very important issue. Also, how well made the gadget is. Is it plastic or metal or do you think it will break in a few months. Could you include as well the food safety aspect of the material that the gadget is made from and also ergonomics. Thanks for creating and continuing to make great educational episodes. I am 72 and know zero about cooking, baking etc. and fortunately have a wife who is great in the kitchen but your videos have actually inspired me to try and do something basic. cooking wise.
With the coffee thing Why not make up coffee and freeze it in an ice cube tray, make your coffee, and pour over coffee ice cubes? That way, you could make up loads of coffee cubes and store them in a container in the freezer. Saves on buying something that has to chill for 12 hours.
@SortedFood I sometimes freeze fruit like grapes, blackberries or strawberries and use them as I cubes in a drink then eat them afterwards 😁. Mind you frozen grapes are nice to eat frozen.
I'm not really that into coffee, but apparently you lose some subtler aromas when you let the freshly brewed coffee sit to cool, so the gadget here would probably avoid that.
The first gadget I'd recommend running the meat twice. After the first, rotate 90° then once more. In the US we call it a "Cube Steak" great for doing chicken fried steak.
If you have a night to freeze the iced coffee gadget, you have enough time to brew a couple cups of extra coffee and freeze those into iced coffee cubes! No dilution and you can store them in Ziploc bags 😁
@@TheWhite2086 You are limited to once a day for it basically also since you would have to wash it after every use and chill it for 12h+ depending on how hot it is after the wash.
Definitely like the chill vibes this episode. Like that the sorted purple has been kept, but the absence of brick I do feel like changes the vibes of the kitchen. Not necessarily bad, but it feels a little less rustic and cozy, which is what I associated the previous set with. I think for the flexibility of modularization, and a bigger space, some of that coziness was always going to be traded off though. Overall I like the new setup! Further feedback (that I don’t see many people commenting so maybe it’s just a me thing) the triangle layout feels a little…odd? It’s hard to describe what feels off about it but it does. Maybe I’m just not used to it and it will grow on me, but it feels a little more obvious that it’s a cut off of a larger space. If the vibes of a single room as opposed to a “set” aren’t high priority then it’s not a problem. I think overall this studio feels more polished. Which is good but also trades off some of the cozy vibes of before. Still loving the content though. Always nice to get another gadget video
Yeah I miss the homey brick feeling rather than this clinical 'set' feeling. As for what feels odd about the triangle - for me the blurred background makes it look like the boys are filtered/green screened and the background is fake. I think the lighting colours add to that effect.
(this is a question from ignorance) even with the extra washing up? My mum has mild carpel tunnel/arthritis and finds washing up hard. Granted, I don't think she's ever tried to tenderise meat!
The Coravin seems not so much like a thing for at home (except for the very serious wine lovers) but a wine bar I like uses it because it allows them to sell quite expensive wines by the glass rather than being forced to sell it by the bottle. Which probably allows them to sell more of it too, I might get a €40 glass of wine for a special occasion but getting a €200+ bottle is a whole different thing.
I've worked in liquor stores and some of the sales reps of the higher end brands have Coravins for traveling and letting stores sample wines. You need to stretch a bottle over 5-20 stores in a county, so it helps with portioning a great deal. They usually don't have many, maybe one or two for the fanciest ones they have, but they're still great. Very niche, but extremely effective.
14:31 How have these lads never heard of cold brew in the refrigerator? Ex-pat living in the US now, but there's absolutely no issue starting multiple servings of cold brew black coffee the previous night and having multiple servings ready by morning ... AND it requires no 'freeze this massive bottle in your less-substantive freezer'. What a silly silly product.
I will warn people about the Hyper Chiller The first time I used one I poured my fresh coffee too fast and it immediately cracked from the heat expansion As long as you pour slowly they work really well!
It also gives the coffee more time against the cold surface, the slower you pour and the more you utilize the frozen lip of the product to pour on the better it works.
As someone who only wants an occasional glass of wine and can't drink a whole bottle in a week the coravin allows me to have a glass of wine when I want without wasting a bottle
Those meat tenderizers are very common in butcher shops and meat counters in the Midwest USA. They're for making "cube steak"--a very common way of using tougher cuts of meat. Served in gravy (*in*, not with) with (usually) mashed potatoes and a simple veg. It's a staple of German grandmothers throughout the region. :)
I don't think that gadget doing as much "tenderizing" as the ones in the grocery store. The cube steak I get is almost ground beef (mince) that still barely holds it's steak shape.
@@ajcnielsen You probably need to run the meat a few times thru it to get the same ”beating” as the pro machine does. They only did one round here, didn’t they? So maybe they could have gotten really melty meat if they’d done it more?
I'm originally from the Deep South, where it is common to batter and fry a cubed steak and put it in a sandwich. It's especially good with fresh tomato.
The ladle with the silicone squishy bit in the front immediately had my attention. I love making soups and stews, things that most benefit from being dished up by a ladle... but every time I get to the bottom, I have to ditch the ladle and pull out a silicone spatula, dirtying another item, just to get the last stuff out of the pot. That would be a huge game-changer to me and I want it.
It's also plastic, so it will degrade faster and pollute the environment! How fantastic! Just grab your eating spoon and scrape off the last little bits. Or even better, grab a handful of bread, and go to town on it!
For the spoon thing - Am I the only one that just lifts and tilts the full pot and pours from that directly into pots - using a soft spatula to get everything out? :D Makes cleaning it so much easier as well as there are no dried bits of soup or porridge afterwards.
Something about the harsh lighting the layout and decor made me feel like I was watching an episode of neighbours from the 90s. The old square seemed more inviting and real to me.
So... Coffee ice cubes? No diluting and instant chilling. It only takes so much prep that you freeze some coffee leftovers (or just brew some coffee to be frozen for example once a week).
If you have the time to put that chiller in the freezer overnight, you have the time to make cold brew coffee which will be cold from the refrigerator in the morning. It feels like it is most useful in the very specific case of wanting both hot and cold coffee simultaneously.
Or those of us who don't drink it daily, so I never want to mess with making it until I want it. It's great when you want chilled coffee right now, and you didn't pre plan.. or perhaps if you get company? There's definitely uses! But yes, if you drink it daily and can preplan, you don't need it. I can't! 😂
The problem is that you still have to cool that coffee down quickly to make the ice cubes. My preferred approach is to use a pourover, and have the jug sitting in a bowl of ice water so it chills as each drop filters through. If you've got ready access to ice cubes (either bought bagged, or from an ice cube maker) it's a lot more convenient than having to freeze a special cup for 12 hours.
@@jamieschow420 They don't transfer heat very well in comparison to ice cubes. You'd need such a large volume that it would be pretty much the same as the gadget, only messier.
A lot of comments say this but then you have to wait for the frozen coffee to thaw. I reckon this is a belting bit of kit and considering you either freeze the coffee of this, I doubt there's much time difference. Also, the price kind of makes it a no brainer if that's your thing.
That meat tenderizing gadget would be perfect for making American Style chicken fried steaks. The flour would get all in those crevices and make for an extra crispy crust, I think.
There are tenderizers that punch needles through the steak which are great for making chicken fried steaks and the like. They take up much less drawer space and are kinda fun to use, plus they don’t require hauling out the mixer to use.
Make ice cubes from coffee. Put said ice cubes in your hot coffee. Doesn't water down your coffee. If you're going to be freezing something overnight anyway. And you can make more than one cup.
Great episode! I'm liking the new studio. I like how you kept it close in for this video to keep it "matey" with a few glimpses of a bigger space behind. I think your sound crew and camera folk have got the measure of the place now. Great work!
I'd highly suggest trying "flash brewed" coffee (aka Japanese iced coffee). It has all of the lovely flavors and compounds from freshly brewed coffee and doesn't end up diluted. It's especially useful if you're making an entire carafe of iced coffee. A very basic explanation is that you make double-strength coffee by halving the amount of water and then brewing the coffee over ice that is, by weight, equal to the amount of water you used to brew the coffee (if you're using a French press or similar, you'd add the ice immediately after it's done). The melting ice chills the coffee rapidly, preserving its flavor profile, which is something you wouldn't be able to achieve by letting the coffee cool down for an extended period before freezing it in bags or cubes (oxidization is mostly to blame for that). The HyperChiller seems like an attempt to do the same thing, just with regular strength coffee and an extra gadget that you have to either leave in the freezer or remember to freeze the night before. Not bad if you can make several cups with it, but less so if you have to freeze it again for a long time after a single use.
Fun fact. The meat tenderizer is in almost every polish supermarket. When you purchase meat by slices they always ask if you need it tenderized (cause of the polish pork dish - "schabowy")
Regarding the Coravin, I could see that being a hugely beneficial bar tool in a high end restaurant where the sommelier brings a bottle the diner has elected from the menu, to the table for taste-testing/approval. If the diner declines, the bottle isn't unusable for later patrons. Would probably only be used for red wine varieties I'd think, for best advantage.
I really like the new studio, but, in the old studio the lighting on you guys and the "cooking action" was much better. In this studio you all "disappear" a bit and blend in with the background and don't stand out as much. And, I have to say, it does impact the viewing experience negatively. I'll still continue watching, just wanted to provide some feedback since the team might read it and find it helpful 🙏🏻
@@SortedFoodi loved the new studio but the purple lighting with the white and concrete doesn’t work. And it’s not just because it’s ‘new’ and we dont like change, as that’s undoubtedly true! It genuinely needs more warmth in the background to make you in the foreground pop. Purple worked with the wooden loft - it really doesn’t here. Make the background setting look warmer via testing various lighting schemes and you’ll get it right - because I think the extra space and layout is already working so well… :)
Hack for Jamie and anyone who has a problem with ice diluting their iced coffee: I’d like to suggest freezing either espresso or coffee in ice trays and then adding that to the coffee. This way, your iced coffee isn’t diluted with water, but it will just add more coffee to the drink. I personally love this hack, and don’t feel like my coffee is getting weaker with additional water melting in the beverage.
My partner got the hyper chiller for Christmas several years ago. The big trick is to keep in the freezer at all times basically we use it wash it and put it back in the freezer. It does its job well as long as you keep it ready to go.
Flexible ladle, meet: literally just a spoon. And if you're home nobody is gonna judge you if it's cooled down and you lick it clean. Except maybe Ebbers
I ask this every time, but if you don't ask, you don't get, as my Mum used to say. Is there any chance , down the road , we could get a DVD/Blu Ray box set of past live shows please? Maybe with so behind the scenes , if any exists , ofc.
I can’t believe this is the first time you are testing the Coravin!! I have one and yes, I use it to consume relatively expensive wines that I know i won’t finish the whole bottle at a single go- as a one person household. It truly pays itself up!
18:10 A "cork taste" is not directly related to cork itself. A "cork taint" is created by Tetrachloroanisole (TCA). It originates from natural molds reacting with chlorinated cleaning agents, pesticides, or wood preservatives in the winery. Cork getting in contact with the wine is not making it "cork". If so, all wines would get a "cork taint" because all wines get in contact with cork on the bottom surface of the cork. One of the reasons why cork is used to close a bottle is that it's safe for the wine to be in contact with it over decades. I once was at a wine tasting at a winery and the winemaker showed us a barrel with a "cork taint". This wine never had any contact with cork.
To add on to what you said, if you ever store wine, you're supposed to store bottles on their side to keep the wine in contact with the cork to prevent the cork drying out and rotting
Yeah, I was really surprised that instead of correcting this error immediately, we just got an explanation on how the operation doesn't drop a part of the cork to touch the wine... I find it *very* hard to believe that all 3 of them don't know what corked wine is.
@@yarondavidson6434 I don't think this is a lack of common knowledge on Jamie's side. A professional chef should probably know about TCA and I am pretty sure Ben knows, but there really was no point for him in adding a new topic. I don't know where Mike got this answer from, because the Coravin web site properly explains TCA. Let's just say his answer wasn't wrong, it just wasn't the best answer to Jamie's question :)
@@psibiza I'm sure they do know, which why why not taking about it was surprising. That answer, to a question that explicitly said touching the cork would make the wine corked, but just replying it won't happen because the cork won't touch the wine... That gives a strong impression to anyone not already knowing it, that touching a cork is indeed corking. At that point giving a brief explanation, or even just saying that touching cork isn't corking, would have been a lot more useful to everyone than saying the cork won't touch the wine. Both cover the concern of whether the wine will get corked, but one has a lot more info and the other is misleading (and focuses on something irrelevant to the actual corking concern).
I have the Coravin and it's great like they say for more expensive wine, I can enjoy half a bottle of a few wines with one side of the family and the rest with the other 2-3 days later and it still tastes like it's just been opened.
The gadget you reviewed before that has all the needles is a jacarder. Definitely an efficient way to help tenderize meat, but you have to disassemble it to properly clean it. Worth it more in a commercial kitchen than at home though.
@@michaeltschuertz I wouldn’t say that entirely, it’s also great for someone like me who wants an occasional glass, but has let too many bottles go off so can never justify opening one.
The one issue I have with the last item is that now I have to wonder if when I get a bottle of wine at a restaurant, if it is actually a full bottle. But generally they will keep that bottle separate for people that just want one or two glasses of wine. As a consumer who lives alone it would be great… if the price went down considerably that is. But if you live with someone who drinks you’re probably going to just finish the bottle.
I'm a bit disappointment, that you didn't really show how well the pot can be emptied out with the ladle. Ok, you can scrape the bottom, but does it also reach into the corners?
The Corawin has been kicking around in the USA for a few years, now. Pretty much viewed as a "wine snob's toy". And I worked for almost five years in a privately owned abbatoir and worked with an industrial version of the meat tenderizer. We took off cuts and kind of packed them together and passed them through the machine changing the angles until you had a "cubed" steak that held together. I thought it was one of the more fun jobs.
I loved Ben roasting Jaime about how often he eats chili. Jamie couldn’t even defend himself so it must be in the realm of true. For making iced coffee, make ice from coffee. No dilution. My mom would make coffee ice and popsicles when there was extra at church. She couldn’t bear to see the waste so would take it home and freeze it.
I'd much rather clean a tenderizing mallet than try to get bits of meat and juices out of that stand mixer attachment. Seems like the time you save up-front on the processing you lose on the back-end with the cleanup.
I work in the wine industry in California. I have been in it for over 15 years. Coravin makes a few different styles of the device. What i can tell you from multiple years of experience is that as long as over 75% of the wine remains in the bottle that has been sampled the cork will seal and the wine will hold for as long as you want. After 75% even with the Argon seal on from the mechanism there tends to be a potential for oxidization especially stored on its side, for liquid to hit the cork and allow it to seal and do its job. If yo are a collector well worth the price of the device and Argon cylinders. If you are not a serious collector, work in a place that runs library bottles, have a giant cellar...etc., there is no reason to pay the price. Lastly, drink what you like, when you like. Don't worry about age of wine unless you want to.
12:11 or put ice cream in it. If we in Germany say Eiskaffee (ice(d) coffee) we almost always mean coffee with vanilla ice cream. Tastes better and doesnt dilute the coffee more than putting a little milk in it. I honestly dont understand the approach with ice cubes except it being a bit healthier maybe.
@metalpuppet5798 I'm from the middle of the US map. I don't typically keep ice cream on hand. But when I do have it, I use it as a creamer in hot coffee. Iced coffee is popular here. A scoop of ice cream inside of coffee is not. We have SUPER sweet coffee drinks that makes adding more sugar pointless.
@Dr.JeremyDunks interesting. I personally wouldnt do it with hot coffee probably. I like the texture of ice cream in it which will just melt away if its hot. On a hot summer day thats just the best. We also usually top it with whipped cream to make it extra unhealthy 🤣
Used to work in Wine. There are two types of wine drinkers who use the Coravin - 1. The people with get expensive bottles who want to know if it's ready. 2. People who only want one glass of wine and may not finish it before the wine goes off. I used them pretty often and the initial price of the Coravin quickly gets beat out by the price of buying the argon canisters
For cold black coffee without deluding it I have an icecube tray I put leftover coffee in to make coffee ice cubes it costs me a dollar and is going to take up less space than the hyper-chiller for wine I use frozen grapes
I enjoyed this video. The interactions felt natural and were so hilarious as usual. I personally don't see the same issues with the lighting being mentioned and actually really like the new lighting :)
RE: Iced Coffee without dilution. There is a French Restaurant in Miami that I adore. One day when getting Iced Coffee I noticed that they make "ice cubes" but with coffee rather than water. I was like GENIOUS!!! During the Hot Summer Months I now do this. I went out and bought a 6 large cube silicone tray and I will fill the cubes with coffee. Then when I want an iced coffee later I make the coffee and then pull two "Iced Coffee Cubes" out to cool my hot coffee. Then it's only adding more coffee to my coffee as the coffee cubes melt into my coffee.
Got to love raclette! My favourite are the sharing grills, where you each have a little hot plate with a handle that goes into the central cooker. You can each grill one slice of cheese at the same time and pour it over your potatoes. Great for a dinner party situation. Or just if you want to grill 8 slices of cheese at once for yourself, I'm not judging. 🧀
Love when Mike closes his eyes after a quip is made. Such restraint😉 Re the coffee chiller, 1 point they didn't make is that it needs to be chilled for 12 hours in the freezer. To me that's not very practical as it's only 1 cup of coffee every 12 hours. Maybe you have only 1 iced coffee in a day, but you'd need 2 to make a cup for you and another. I'd rather make a pot in the evening, let it cool, put it in the fridge overnight and bob's your uncle.
The wine thing is great. I'll take it to a grocery store to test every bottle before I buy it! Then again by the time I'm done I might be too drunk to buy any, and will just have to try again the next day...
In the States, many serve a dish called “Chicken Fried Steak”. The tenderizer, if you pass the meat through twice, would be perfect for this. Dredge the steak in seasoned flour, and fry in a bit of oil until golden. Serve with milk gravy…delicious!
I feel like Kush is going to sabotage everything in the live show even if he ISN’T the secret traitor.
"Well they didn't tell me I was NOT the traitor!"
Absolutely! And I'm so ready for it. 😂
Imagine the carnage if he IS.
That's the beauty of Kush though, he is just chaotic enough to be the perfect double bluff.
I agree, I am expecting Kush to be the traitor on the live show. That said they will likely use someone else. Ben might make an interesting traitor.
I want the guys to bring in all the items they themselves kept AFTER the reviews on Kitchen Gadgets so we can see what they really liked!
I was trying to figure out if that would work as a Christmas white elephant idea. Put all these things in a room with all the staff and see what they fight over and which ones are left suspiciously alone.
Barry's going to drive up with an entire crate's worth of gadgets.
That would be an interesting watch
It's clear the supoon is beloved, and they seem to keep going back to the hexclad pans. But those are also the ones that are still in studio and haven't been stolen
I'm sure Ben took that last gadget if it's not being kept in studio@@KP-tt5es
Mike’s face after Jamie said “we don’t beat our meat enough” had me in tears 😂
Beating your meat improves mastication!
Ebbers saying "Stabs lots of pricks" just described someones good criminal night out on a typical night in London
😅😅😅😅😂😂😂😂
4:20
"New studio nothing's changed" says everything already
That was a bad time to have a mouth full of tea! Nearly spat it out! 😂☕️
Easily the best video of the three from the new studio. It had the banter and interaction that was missing from the battle on Monday, and it had the chilled, relaxed vibe that was completely absent from Wednesday's audience video. Sure the lighting still feels cold and weird, and the sound isn't perfect, but it felt a lot more like a Sorted video than the other two.
The forward lights do look warmer, but the colder background lights are still weird.
Like it or not, audience is there to stay.
I feel like a weirdo, cause I don't hear sound issues, but everyone else is having this complaint. I'm assuming I have pleab ears
@@wolfcathis one isnt as bad! Longer reverb than the old studio, but it isn't bad at all this time. Will have to see if they work out the live sound issues
At the end there all I could think was, "I wonder how long Ben has been sending in suggestions that they need to review the Coravin."
Guy from Vienna here. We have two Restaurants which use it so often they use Argon Tanks.
@@michaeltschuertzOkay fancy pants
@@GiBiBear it is true. "Heunisch und Erben" and "Pub Klemo".
So, as an ex-butcher in the states, we call that tenderizer a cuber. You run your, frankly, undesirable cuts through the machine three times, and it comes out as a cube steak, which is pretty ok for steak sandwiches. The pro machines dont run fast at all. And yes, the pro version is a nightmare to clean, to the point that the first thing a health inspector checks in a cutting room is the cuber, a sure sign that they are notoriously hard to clean.
wow so interesting
The real question is... how often do you make cube steak, or need in your freezer?
Cube steak is a good starting point for Salisbury steak.
Obviously the steam cleaner that was tested a while back is the gadget you need to clean the tenderizer (assuming it doesn't melt the plastic case).
@tomhorsley6566 steam cleaning will just coagulate any tiny meat scraps inside the roller and not necessarily flush them out. I'd soak it in a fairly strong alkali (dish washing powder or washing soda) which should soften/dissolve particles and make them easier to flush out of corners
6:49 Jamie is 100% right here. We didn't need a test between tenderised and untenderised because you already know the answer to that. You need a test between two different methods of tenderising to see which is best (stand mix vs hammer vs stabber etc.)
What was being evaluated was (1) if it does tenderize the meat and (2) if it does it efficiently. It's clearly faster than hammering (even including the time to take out your stand mixer and assemble it), so the only remaining thing to test is the difference in cooking. Comparing it to another tenderized cut would defeat the purpose, assuming you could even detect a difference. Besides, that was something Ebbers pointed out mid-shooting after all the prep and production for this test was already in front of them.
The needler, if used properly, is far and away the best.
It just looked like a pain to clean.
@@1ifemare But wouldnt that be the point? To try to determine IF it makes a difference. They really couldve just gotten a hammer in the time Ebbers was trying to flatten it with his hands Im sure
@@benjaminm4702 It would've been nice if they'd popped the cover off to show what it looks like inside, but based off how it looks from the outside, it's likely only the two rollers inside meshed together with a gear on each roller, so it shouldn't be too difficult to clean. Only 4 maybe 5 pieces if it's as simple as it seems.
That wine gizmo is absolutely going home with Ben 😂
the only one to fully appreciate yet never needing it. As if Ben would take just one sip...
Austrian here. We have two Restaurants here in Vienna that use it so often they jerry rigged it to Argon Tanks.
It is something you get the most use out of in Restaurants so you can sell high end wines, think 100 pounds or more by the glas.
@@michaeltschuertz I've used one myself, they are quite fun to use. It might just be because gadgets that work well and do what they prescribe tickles my fancy.
Even Ben doesn't actually need one, even if it's something he'd love. If he leaves the channel and opens his own posh restaurant then yeah maybe.
@SantosAl yeah same here. It is an interesting idea, but doesnt Match up with how consumers drink wine.
The person who buys 100+ pound bottles will Not just drink a glas all by himself every other week.
It is a Tool for Restaurants and Shops to sell those high end bottles by the glas.
10:45 I was not ready for Ben to mention Fleshlights.
yeah that was not on my bingo card for this episode lol 🤣
@@TristanLane520 Not on my bingo card EVER.
Uh was it edited out?
@@Annie1962 bleeped. But not completely
lmao i swear he used another term 🤣
The entire hyper chiller bromance chapter, is why I’ve been loving this channel for so many years
You KNOW that Ben took that last gadget home in hid pocket 😂😂
It just works like the frozen cores of a home ice-cream machine
Finally, after muttering under my breath for xx number of years, the boys have asked the question I always ask with so many of these gadgets: how easy is it to clean and keep clean?! Thank you Ben!!
Ben brings that up in almost every video
Hello boys. I really enjoy your episodes especially the gadgets. I ask that maybe you could include how easy or hard it is to clean each gadget. I think that is a very important issue. Also, how well made the gadget is. Is it plastic or metal or do you think it will break in a few months. Could you include as well the food safety aspect of the material that the gadget is made from and also ergonomics. Thanks for creating and continuing to make great educational episodes. I am 72 and know zero about cooking, baking etc. and fortunately have a wife who is great in the kitchen but your videos have actually inspired me to try and do something basic. cooking wise.
With the coffee thing Why not make up coffee and freeze it in an ice cube tray, make your coffee, and pour over coffee ice cubes? That way, you could make up loads of coffee cubes and store them in a container in the freezer. Saves on buying something that has to chill for 12 hours.
Great idea.
@SortedFood I sometimes freeze fruit like grapes, blackberries or strawberries and use them as I cubes in a drink then eat them afterwards 😁. Mind you frozen grapes are nice to eat frozen.
I'm not really that into coffee, but apparently you lose some subtler aromas when you let the freshly brewed coffee sit to cool, so the gadget here would probably avoid that.
I agree, like make a pot and let it cool. You don't need to pay for that
I do the same thing but with tea so it's cool without dilution. Agreed with herbs and berries.
Boys will be boys. Their immediate thoughts with the tenderiser “can it go faster?” 😂😂
They might go blind if they beat the meat any faster 😂
Always so quick for completion
Jamie’s reaction (@16:10) to Ebbers describing the Coravin 😂
The first gadget I'd recommend running the meat twice. After the first, rotate 90° then once more. In the US we call it a "Cube Steak" great for doing chicken fried steak.
I just thought "It's Sunday, sorted should drop a video soon" and here you guys are. A dream
You’re welcome
@@SortedFood Sunday afternoon Sorted and a latte, weekly tradition.
If you have a night to freeze the iced coffee gadget, you have enough time to brew a couple cups of extra coffee and freeze those into iced coffee cubes! No dilution and you can store them in Ziploc bags 😁
I do this in the summer, and it works quite well.
Or even just make a batch of cold brew.
I think the use case for it is if you've got a big enough freezer that you can just keep it in there permanently and pull it out when needed
Blasphemy, the only real way to make ice coffee is espresso over ice
@@TheWhite2086 You are limited to once a day for it basically also since you would have to wash it after every use and chill it for 12h+ depending on how hot it is after the wash.
Definitely like the chill vibes this episode. Like that the sorted purple has been kept, but the absence of brick I do feel like changes the vibes of the kitchen. Not necessarily bad, but it feels a little less rustic and cozy, which is what I associated the previous set with. I think for the flexibility of modularization, and a bigger space, some of that coziness was always going to be traded off though. Overall I like the new setup!
Further feedback (that I don’t see many people commenting so maybe it’s just a me thing) the triangle layout feels a little…odd? It’s hard to describe what feels off about it but it does. Maybe I’m just not used to it and it will grow on me, but it feels a little more obvious that it’s a cut off of a larger space. If the vibes of a single room as opposed to a “set” aren’t high priority then it’s not a problem.
I think overall this studio feels more polished. Which is good but also trades off some of the cozy vibes of before.
Still loving the content though. Always nice to get another gadget video
Yeah I miss the homey brick feeling rather than this clinical 'set' feeling. As for what feels odd about the triangle - for me the blurred background makes it look like the boys are filtered/green screened and the background is fake. I think the lighting colours add to that effect.
The triangle angle to me almost feels like morning talk show vibes
As someone who has experienced carpal tunnel, I can appreciate why someone would get the stand attachment tenderizer over the hammer.
(this is a question from ignorance) even with the extra washing up? My mum has mild carpel tunnel/arthritis and finds washing up hard. Granted, I don't think she's ever tried to tenderise meat!
@leilasmila I must admit to heavily relying on the dishwasher.
@@ArtimisValentine another very useful tool! I don't have one, so I always forget about them 🙈
“…it’s not a Fleshlight” this is the best
Oh my word. The innuendos in the first 8 minutes is hilarious! I'd say Benuendos, but it wasn't just Ben. 😂😂😂
Innuendo is usually a bit subtle, I don't think 3 drunk guys talking about beating their meat counts.
Mike short circuiting at 4:52, priceless 😆
1st gadget fun but I love my hammer - does the job and allows me to remove any frustrations from the day
I low key miss the old studio. Dont love the aesthetic of the new place but will always continue to support
The Coravin seems not so much like a thing for at home (except for the very serious wine lovers) but a wine bar I like uses it because it allows them to sell quite expensive wines by the glass rather than being forced to sell it by the bottle. Which probably allows them to sell more of it too, I might get a €40 glass of wine for a special occasion but getting a €200+ bottle is a whole different thing.
This team-up was perfect!
I've worked in liquor stores and some of the sales reps of the higher end brands have Coravins for traveling and letting stores sample wines. You need to stretch a bottle over 5-20 stores in a county, so it helps with portioning a great deal. They usually don't have many, maybe one or two for the fanciest ones they have, but they're still great. Very niche, but extremely effective.
Always happy to see more gadgets! You guys always show us which ones are worth it
Gadget Discourse in the new studio? Sounds like a fun Sunday to me. Also, can’t wait for Ben’s myriad range of reactions.
Happy Sunday, everyone!
14:31 How have these lads never heard of cold brew in the refrigerator? Ex-pat living in the US now, but there's absolutely no issue starting multiple servings of cold brew black coffee the previous night and having multiple servings ready by morning ... AND it requires no 'freeze this massive bottle in your less-substantive freezer'. What a silly silly product.
I will warn people about the Hyper Chiller
The first time I used one I poured my fresh coffee too fast and it immediately cracked from the heat expansion
As long as you pour slowly they work really well!
Makes sense considering the temperature difference
It also gives the coffee more time against the cold surface, the slower you pour and the more you utilize the frozen lip of the product to pour on the better it works.
As someone who only wants an occasional glass of wine and can't drink a whole bottle in a week the coravin allows me to have a glass of wine when I want without wasting a bottle
True, the other usecase is Restaurants.
Idk if y’all made this video after taking comments from the last one but it felt much warmer (even in lighting and audio) and like the Sorted we love.
0:49 "Oh, it looks angry." 😆 At that point, I knew it was going to be a good episode.
Those meat tenderizers are very common in butcher shops and meat counters in the Midwest USA. They're for making "cube steak"--a very common way of using tougher cuts of meat. Served in gravy (*in*, not with) with (usually) mashed potatoes and a simple veg. It's a staple of German grandmothers throughout the region. :)
Its not just midwest thing its common in the south as well. I think its just a rural/poor thing mostly
I don't think that gadget doing as much "tenderizing" as the ones in the grocery store. The cube steak I get is almost ground beef (mince) that still barely holds it's steak shape.
@@ajcnielsen You probably need to run the meat a few times thru it to get the same ”beating” as the pro machine does. They only did one round here, didn’t they? So maybe they could have gotten really melty meat if they’d done it more?
I'm originally from the Deep South, where it is common to batter and fry a cubed steak and put it in a sandwich. It's especially good with fresh tomato.
The ladle with the silicone squishy bit in the front immediately had my attention. I love making soups and stews, things that most benefit from being dished up by a ladle... but every time I get to the bottom, I have to ditch the ladle and pull out a silicone spatula, dirtying another item, just to get the last stuff out of the pot. That would be a huge game-changer to me and I want it.
It's also plastic, so it will degrade faster and pollute the environment! How fantastic!
Just grab your eating spoon and scrape off the last little bits. Or even better, grab a handful of bread, and go to town on it!
First gadget, I was screaming at the monitor "what about cleaning that?"
Yeah my right too. But I don't have a dishwasher. Maybe it's dishwasher friendly?
For the spoon thing - Am I the only one that just lifts and tilts the full pot and pours from that directly into pots - using a soft spatula to get everything out? :D Makes cleaning it so much easier as well as there are no dried bits of soup or porridge afterwards.
No -laugh track- Studio Audience.
Nice.
yes ! and their quality sound is back.
Something about the harsh lighting the layout and decor made me feel like I was watching an episode of neighbours from the 90s. The old square seemed more inviting and real to me.
So... Coffee ice cubes? No diluting and instant chilling. It only takes so much prep that you freeze some coffee leftovers (or just brew some coffee to be frozen for example once a week).
If you have the time to put that chiller in the freezer overnight, you have the time to make cold brew coffee which will be cold from the refrigerator in the morning. It feels like it is most useful in the very specific case of wanting both hot and cold coffee simultaneously.
Or those of us who don't drink it daily, so I never want to mess with making it until I want it. It's great when you want chilled coffee right now, and you didn't pre plan.. or perhaps if you get company? There's definitely uses! But yes, if you drink it daily and can preplan, you don't need it. I can't! 😂
You should make ice cubes out of coffee. That way you can make iced coffee without it being diluted.
Whiskey stones are a good reusable substitute as well
The problem is that you still have to cool that coffee down quickly to make the ice cubes. My preferred approach is to use a pourover, and have the jug sitting in a bowl of ice water so it chills as each drop filters through. If you've got ready access to ice cubes (either bought bagged, or from an ice cube maker) it's a lot more convenient than having to freeze a special cup for 12 hours.
@@jamieschow420 They don't transfer heat very well in comparison to ice cubes. You'd need such a large volume that it would be pretty much the same as the gadget, only messier.
A lot of comments say this but then you have to wait for the frozen coffee to thaw. I reckon this is a belting bit of kit and considering you either freeze the coffee of this, I doubt there's much time difference. Also, the price kind of makes it a no brainer if that's your thing.
Technical Term of the Day: ‘Gadgety Delightfulness’
That meat tenderizing gadget would be perfect for making American Style chicken fried steaks. The flour would get all in those crevices and make for an extra crispy crust, I think.
It's on my wishlist on amazon. I have a tiny kitchen with zero counter space.
There are tenderizers that punch needles through the steak which are great for making chicken fried steaks and the like. They take up much less drawer space and are kinda fun to use, plus they don’t require hauling out the mixer to use.
I was think schnitzel
In Thailand where a lot of people drink iced coffee, they use a blend of beans that have been roasted stronger to compensate for the dilution in ice.
Make ice cubes from coffee. Put said ice cubes in your hot coffee. Doesn't water down your coffee. If you're going to be freezing something overnight anyway. And you can make more than one cup.
You insist on calling him "Normal Jamie" like we haven't been watching him for years.
Great episode! I'm liking the new studio. I like how you kept it close in for this video to keep it "matey" with a few glimpses of a bigger space behind. I think your sound crew and camera folk have got the measure of the place now. Great work!
I'd highly suggest trying "flash brewed" coffee (aka Japanese iced coffee). It has all of the lovely flavors and compounds from freshly brewed coffee and doesn't end up diluted. It's especially useful if you're making an entire carafe of iced coffee.
A very basic explanation is that you make double-strength coffee by halving the amount of water and then brewing the coffee over ice that is, by weight, equal to the amount of water you used to brew the coffee (if you're using a French press or similar, you'd add the ice immediately after it's done).
The melting ice chills the coffee rapidly, preserving its flavor profile, which is something you wouldn't be able to achieve by letting the coffee cool down for an extended period before freezing it in bags or cubes (oxidization is mostly to blame for that).
The HyperChiller seems like an attempt to do the same thing, just with regular strength coffee and an extra gadget that you have to either leave in the freezer or remember to freeze the night before. Not bad if you can make several cups with it, but less so if you have to freeze it again for a long time after a single use.
We need a monthly 'Kush's Chaos', where he just does whatever it is Kush does!
Fun fact. The meat tenderizer is in almost every polish supermarket. When you purchase meat by slices they always ask if you need it tenderized (cause of the polish pork dish - "schabowy")
It would be great for making cube steaks on a large scale for chicken fried steak or swiss steak. Also anything schnitzel.
I really like that laddle, I’m a huge soup fan and I could see it being very useful.
It's so simple and so good!
I'm not quite sure how it's different from any silicone ladle.
Regarding the Coravin, I could see that being a hugely beneficial bar tool in a high end restaurant where the sommelier brings a bottle the diner has elected from the menu, to the table for taste-testing/approval. If the diner declines, the bottle isn't unusable for later patrons. Would probably only be used for red wine varieties I'd think, for best advantage.
I really like the new studio, but, in the old studio the lighting on you guys and the "cooking action" was much better. In this studio you all "disappear" a bit and blend in with the background and don't stand out as much. And, I have to say, it does impact the viewing experience negatively. I'll still continue watching, just wanted to provide some feedback since the team might read it and find it helpful 🙏🏻
Great feedback. Thanks. We’re working on it.
Yes, Mike and Jamie’s white t-shirts act as camouflage!
@@SortedFoodi loved the new studio but the purple lighting with the white and concrete doesn’t work. And it’s not just because it’s ‘new’ and we dont like change, as that’s undoubtedly true! It genuinely needs more warmth in the background to make you in the foreground pop. Purple worked with the wooden loft - it really doesn’t here. Make the background setting look warmer via testing various lighting schemes and you’ll get it right - because I think the extra space and layout is already working so well… :)
Hack for Jamie and anyone who has a problem with ice diluting their iced coffee: I’d like to suggest freezing either espresso or coffee in ice trays and then adding that to the coffee. This way, your iced coffee isn’t diluted with water, but it will just add more coffee to the drink. I personally love this hack, and don’t feel like my coffee is getting weaker with additional water melting in the beverage.
7:26 This gadget needs a pair of googley eyes
My partner got the hyper chiller for Christmas several years ago. The big trick is to keep in the freezer at all times basically we use it wash it and put it back in the freezer. It does its job well as long as you keep it ready to go.
Flexible ladle, meet: literally just a spoon. And if you're home nobody is gonna judge you if it's cooled down and you lick it clean. Except maybe Ebbers
I love their expressions when some one cracks an innuendo...😂
And Mike is like... brand new studio and nothing's changed...
I ask this every time, but if you don't ask, you don't get, as my Mum used to say.
Is there any chance , down the road , we could get a DVD/Blu Ray box set of past live shows please? Maybe with so behind the scenes , if any exists , ofc.
Oh the exciment in my little heart when they showed the ladle!! I neeeeed one in my life!!
“You have chilli con carne four times a week.” Oh JAMIE WAS CLOCKED AND STUNNED
10:39 Never change, Jamie!
I can’t believe this is the first time you are testing the Coravin!!
I have one and yes, I use it to consume relatively expensive wines that I know i won’t finish the whole bottle at a single go- as a one person household.
It truly pays itself up!
18:10 A "cork taste" is not directly related to cork itself. A "cork taint" is created by Tetrachloroanisole (TCA). It originates from natural molds reacting with chlorinated cleaning agents, pesticides, or wood preservatives in the winery.
Cork getting in contact with the wine is not making it "cork". If so, all wines would get a "cork taint" because all wines get in contact with cork on the bottom surface of the cork. One of the reasons why cork is used to close a bottle is that it's safe for the wine to be in contact with it over decades.
I once was at a wine tasting at a winery and the winemaker showed us a barrel with a "cork taint". This wine never had any contact with cork.
To add on to what you said, if you ever store wine, you're supposed to store bottles on their side to keep the wine in contact with the cork to prevent the cork drying out and rotting
Yeah, I was really surprised that instead of correcting this error immediately, we just got an explanation on how the operation doesn't drop a part of the cork to touch the wine... I find it *very* hard to believe that all 3 of them don't know what corked wine is.
@@yarondavidson6434 I don't think this is a lack of common knowledge on Jamie's side. A professional chef should probably know about TCA and I am pretty sure Ben knows, but there really was no point for him in adding a new topic.
I don't know where Mike got this answer from, because the Coravin web site properly explains TCA. Let's just say his answer wasn't wrong, it just wasn't the best answer to Jamie's question :)
@@psibiza I'm sure they do know, which why why not taking about it was surprising.
That answer, to a question that explicitly said touching the cork would make the wine corked, but just replying it won't happen because the cork won't touch the wine... That gives a strong impression to anyone not already knowing it, that touching a cork is indeed corking.
At that point giving a brief explanation, or even just saying that touching cork isn't corking, would have been a lot more useful to everyone than saying the cork won't touch the wine. Both cover the concern of whether the wine will get corked, but one has a lot more info and the other is misleading (and focuses on something irrelevant to the actual corking concern).
I have the Coravin and it's great like they say for more expensive wine, I can enjoy half a bottle of a few wines with one side of the family and the rest with the other 2-3 days later and it still tastes like it's just been opened.
My favorite series! Always enjoy them
The gadget you reviewed before that has all the needles is a jacarder. Definitely an efficient way to help tenderize meat, but you have to disassemble it to properly clean it. Worth it more in a commercial kitchen than at home though.
1:42 I watched Mike's soul evacuate the premises, and laughed so hard I farted.
9:40 You can tell he felt clocked into oblivion and couldn't even be mad about it. 😂
So Ebbers totally took that Coravin home almost immediately, right?
Wine nerd here. Yeah, but it only really makes with high end bottles.
@@michaeltschuertz I wouldn’t say that entirely, it’s also great for someone like me who wants an occasional glass, but has let too many bottles go off so can never justify opening one.
@@maih600 still a high prizes to pay.
The one issue I have with the last item is that now I have to wonder if when I get a bottle of wine at a restaurant, if it is actually a full bottle. But generally they will keep that bottle separate for people that just want one or two glasses of wine. As a consumer who lives alone it would be great… if the price went down considerably that is. But if you live with someone who drinks you’re probably going to just finish the bottle.
I'm a bit disappointment, that you didn't really show how well the pot can be emptied out with the ladle. Ok, you can scrape the bottom, but does it also reach into the corners?
The Corawin has been kicking around in the USA for a few years, now. Pretty much viewed as a "wine snob's toy". And I worked for almost five years in a privately owned abbatoir and worked with an industrial version of the meat tenderizer. We took off cuts and kind of packed them together and passed them through the machine changing the angles until you had a "cubed" steak that held together. I thought it was one of the more fun jobs.
Austrian here. coravin is used in alot of Restaurants to sell high end wines by the glas.
That is the only use case i can think of.
So many inuendos/benuendos in one video 😂
I loved Ben roasting Jaime about how often he eats chili. Jamie couldn’t even defend himself so it must be in the realm of true. For making iced coffee, make ice from coffee. No dilution. My mom would make coffee ice and popsicles when there was extra at church. She couldn’t bear to see the waste so would take it home and freeze it.
am I the only one that think this new kitchen studio looks soulless?? like an ikea catalogue
Personally, the look of the studio isn't what I come to Sorted for.
We have the tenderizer attachment for our stand mixer and use it regularly. Most often, we use it on pork cutlets when we're making schnitzel.
I'd much rather clean a tenderizing mallet than try to get bits of meat and juices out of that stand mixer attachment.
Seems like the time you save up-front on the processing you lose on the back-end with the cleanup.
Needs to come with a companion gadget for cleaning it...
I don't think it's made with home cooks in mind. It's probably for (semi-)professional operations that would tenderize dozens of steaks at a time.
I work in the wine industry in California. I have been in it for over 15 years. Coravin makes a few different styles of the device. What i can tell you from multiple years of experience is that as long as over 75% of the wine remains in the bottle that has been sampled the cork will seal and the wine will hold for as long as you want. After 75% even with the Argon seal on from the mechanism there tends to be a potential for oxidization especially stored on its side, for liquid to hit the cork and allow it to seal and do its job. If yo are a collector well worth the price of the device and Argon cylinders. If you are not a serious collector, work in a place that runs library bottles, have a giant cellar...etc., there is no reason to pay the price. Lastly, drink what you like, when you like. Don't worry about age of wine unless you want to.
12:11 or put ice cream in it. If we in Germany say Eiskaffee (ice(d) coffee) we almost always mean coffee with vanilla ice cream. Tastes better and doesnt dilute the coffee more than putting a little milk in it. I honestly dont understand the approach with ice cubes except it being a bit healthier maybe.
I do this! It's an obvious conclusion.
@Dr.JeremyDunks where are you from? Germany as well? If not is it an acutual popular thing where you are from? It needs to become the standard xD
@metalpuppet5798 I'm from the middle of the US map. I don't typically keep ice cream on hand. But when I do have it, I use it as a creamer in hot coffee.
Iced coffee is popular here. A scoop of ice cream inside of coffee is not. We have SUPER sweet coffee drinks that makes adding more sugar pointless.
@Dr.JeremyDunks interesting. I personally wouldnt do it with hot coffee probably. I like the texture of ice cream in it which will just melt away if its hot. On a hot summer day thats just the best. We also usually top it with whipped cream to make it extra unhealthy 🤣
Or keep an ice cube tray of coffee in your freezer so it doesn't dilute when it melts
14 years of great jokes and Mike still grumps about them 🤣
"i don't know if we beat our meat enough".....
LMAO
🤮
Used to work in Wine. There are two types of wine drinkers who use the Coravin - 1. The people with get expensive bottles who want to know if it's ready. 2. People who only want one glass of wine and may not finish it before the wine goes off.
I used them pretty often and the initial price of the Coravin quickly gets beat out by the price of buying the argon canisters
For cold black coffee without deluding it I have an icecube tray I put leftover coffee in to make coffee ice cubes it costs me a dollar and is going to take up less space than the hyper-chiller for wine I use frozen grapes
I enjoyed this video. The interactions felt natural and were so hilarious as usual. I personally don't see the same issues with the lighting being mentioned and actually really like the new lighting :)
Please tell me we get a episode every day in December again!!
Hopefully 🤞
RE: Iced Coffee without dilution.
There is a French Restaurant in Miami that I adore. One day when getting Iced Coffee I noticed that they make "ice cubes" but with coffee rather than water. I was like GENIOUS!!!
During the Hot Summer Months I now do this. I went out and bought a 6 large cube silicone tray and I will fill the cubes with coffee. Then when I want an iced coffee later I make the coffee and then pull two "Iced Coffee Cubes" out to cool my hot coffee. Then it's only adding more coffee to my coffee as the coffee cubes melt into my coffee.
a whole episode dedicated to kitchenaid mixer attachments would be mint
Only if you are a fraction of the population that can afford #400 pounds for a KitchenAid in the first place… plus #50 pounds plus for each attachment
Got to love raclette! My favourite are the sharing grills, where you each have a little hot plate with a handle that goes into the central cooker. You can each grill one slice of cheese at the same time and pour it over your potatoes. Great for a dinner party situation. Or just if you want to grill 8 slices of cheese at once for yourself, I'm not judging. 🧀
I miss James.
Love when Mike closes his eyes after a quip is made. Such restraint😉 Re the coffee chiller, 1 point they didn't make is that it needs to be chilled for 12 hours in the freezer. To me that's not very practical as it's only 1 cup of coffee every 12 hours. Maybe you have only 1 iced coffee in a day, but you'd need 2 to make a cup for you and another. I'd rather make a pot in the evening, let it cool, put it in the fridge overnight and bob's your uncle.
Got to say, that purple light makes everything look extremely unappealing.
Gotcha. Thanks for your constructive feedback.
Came for the gadget reviews and banter, stayed for the insane amount of innuendos 😆
The wine thing is great. I'll take it to a grocery store to test every bottle before I buy it! Then again by the time I'm done I might be too drunk to buy any, and will just have to try again the next day...
No Shop would let you Do that.
@michaeltschuertz Ah, the life of the party, was wondering when you'd show up
@@MrChaosCL ah man. Sorry. I know you made that in good fun, but as a wine nerd i just cant... lol sorry.
@@michaeltschuertz Haha all good :D
The coffee chiller is the gadget I'd take home. 😊 I prefer cold brew, though because it changes the flavour so much depending on the bean you use. 😊
No live audience 🎉🎉🎉
In the States, many serve a dish called “Chicken Fried Steak”. The tenderizer, if you pass the meat through twice, would be perfect for this. Dredge the steak in seasoned flour, and fry in a bit of oil until golden. Serve with milk gravy…delicious!
0:50 forbidden hole