@@henrysmith893not really - you have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
Actually, they shouldn’t be given a peek at the ingredients until their 30 minutes starts. Ben had an unfair advantage with 15 minutes to plan. Jamie could have used one planning time too.
@@SortedFood I also think that the normals should be given some time to think before they start cooking. As a normal, when I improvise a recipe, I take a few minutes to make a plan before I start cooking. Thanks for all you do for the community. Happy New Year everyone at Sorted and in the community!
Honestly... give him 2-3 attempts on that receipe and I would love to eat that at an eatery at the train station! In fact, we have the malt drink here (I am from germany) and it is a regular ingredient in some breads; it turns it sweeter and darker, perfect for butter and honey.
I love how Mike kept encouraging and cheering on Jamie. Ben did amazing, but--of course he did. Jamie's may have been less successful, but i was lots of fun to watch.
The bottom line is, Jamie was on the right path, he just made some minor (I wouln't call them really) mistakes. As for Ben having a plan, that's what a routine chef does. Of course, he did a great work. ...but maybe a bit too safe?
I feel as though the normal home cook should just have 15 minutes extra and then Ben/Kush comes in after 15 minutes and sees the ingredients and has 30 minutes. I feel like the extra 15 mins thinking time kinda makes it not as challenging. That way it’ll also be a surprise to Ben what Jaime is doing and we can all watch Ben’s reaction to Jamie’s first 15 mins together which will be fun.
@@MelissiaBlackheartwe have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
I would love to see follow-up episodes to situations like this where a normal has a great idea like this but not quite pull it off, where they return with a chef to show them how they can do it well but not completely changing the dish. And instant mash chips? Hell yes!
I'm thinking the issues with battering the sausage are all easy to fix. you need to use hotel pans big enough to fit the sausage for the flour and batter. Once the sausage is battered I think it needs to be deep fried, in a Dutch oven at least . It's so big trying to shallow fry it will bring the temperature down too much and the batter will just be a mess. You probably also need to experiment to get the right batter consistency but that is always the case for this sort of thing.
"Do it Better" is a great format idea. Normal gets a set of mystery ingredients and has X time to cook something. Chef comes in and has to cook the same dish but "better". Have that one on me.
I love Jamie’s look at the end, after the winner was declared. It was like ‘I don’t really care, I like my food and I’ll enjoy it, thank you very much’ Given the ingredients, I liked his dish better also.
Would really love to see Ben take jamies idea and "fix" it. Maybe at different points see what could of been done. Like at the end when the sausage didn't get battered, what would the chef have done to save it? Or starting from the beginning knowing what jamie is trying to do what would have been a better method to get there. The Normal vs chef videos are amazing although seeing the normals attempt something but when it fails have the chefs "teach" what they should of done to make it work better would be really interesting to watch.
Seconded. As a more general series thing: taking the Normals' "Failures" from past videos and getting the Chefs to try to fix or at least build on them.
Even though Jamie got 45 minutes Ben definitely got an advantage 2 ways, he was able to see what Jamie was doing as well as getting 15 minutes to think of something better.
we have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
13:22 I don't know why, but I always get so irrationally excited when I see them using something that's been in one of the kitchen gadgets videos, like the ladel Ebbers was using at this stage of the process.
I don't think you guys classify as "NORMAL" anymore. You have learned soooo much from real chefs that I think you're above average but you guys are still awesome! Keep up the great work!!! 😅❤😅❤
I’ve lost track of what day it is, in the weird week between Christmas and new year- so thank you sorted to staying on track and giving me some normality to the week. Happy new year everyone!
Props to Jaime for seeing all of these odd ingredients and immediately getting a plan together! It may be basic Fish and Chips stand grub, but as an American I wouldn't have a clue what to do with it all! Good job all around!
I loved this whole video. Mike was such a good MC. And so encouraging. ❤ Jaime - I love how you just threw everything at this dish. It looked so delicious. Ben - great job!
@@seasikberry7120except a chef can prep faster and knows what they need to put on as soon as they start. They can do 45 minutes of non-chef work in 30 when they can plan it all out
Thought the same! I feel like the chef should maybe be shown the ingredients as they enter the kitchen and have to wait in a separate room rather than stand and watch the normal spaff their pants for 15 minutes
I love the humor the team has together. I agree with the comments around Ben having that planning/thinking time was an advantage but after watching these guys for years I don’t know that Jamie would have done anything different 😂. It would be a great to have them start at the same time but have the Chef end early - this would level the playing field, but I also think it would be great to have a twist too. If the chef has the thinking time - then once they go to start one of the ingredients gets swapped or a new one gets added at the last minute so they have to pivot. Just to keep them on their toes. lol.
A gift at noon!!!! YAY!!! Sorted food is the most wonderful group and channel in history...thanks for my noon fun time!! Got my lunch and sitting comfortably.. Let the fun begin!!!
"Are you happy with that?" 🤣 I think Jamie should have halved that sausage before breading and... wait, I can't believe I'm talking about battering sausage!
I would have made a faux latke with the potato flakes and a quail egg as the binder topped with sour cream and roe, cooked down the malty drink as a glaze for the grilled sausage and deviled a quail egg. Alternatively, I may have served the latke as a side and topped the deviled quail egg with the roe.
Thanks for the content over 2024. I only discovered you guys a few months ago through RUclips recommended videos and i have set my notifications to all videos since the first video i watched. 2024 hasn't been easy for me but watching ur content has allowed me to escape from things going on even if its for a few hours per week. I watched some of ur earlier videos and Seeing your channel videos evolve from the early days to where it is now is a sight to behold. Take care guys and I hope you have much more success in 2025
I suspect that if Jamie had made a Panne battering, and made small sausage chunks, that could have been great! The potato puffs and the tartate sauce, I think that is a winner!
MASSIVE shout out and thanks to the team putting these videos out especially during the holiday season! As well as all the team behind the scenes. Hope you all had a lovely festive time. Happy New Year 🎊 🕛 ❤️
3:44 take those "chips" flatten them between baking paper then cut them into strips, dust with some salt and peppered instant mash and pan fry. The process takes slightly longer but nets you more and better made "chips".
Love how Ben was like I so have to watch with the batter bit! Also damn Ben made one hell of a good looking dish. If Jamie did have a bit more time to plan and gave it a second go it would turn up pretty great.
Hot tip Spaff, if you put a paper towel over your eggs while pickling or marinating, it will absorb the solution and cover the tops of your floating eggs. I use this technique when making marinated water chestnuts
I'm allergic to a lot of things so basically allergic to *life* but malt drink is one of only two soda type drinks I can have. I hardly ever see it anywhere and this is the first time I see it pop up in a video! Very interesting.
Nice to see some cooking on here. While i enjoy the vids about different food around the world etc. etc. The main reason im here is to see people cook, and learn new things myself.
Thanks for another great video at the end of the year ❤ Just found your videos a few days ago and have been on a binge because you guys are so fun and entertaining!
Exactly and Ben also has another advantage… He is seeing what Jamie is doing for his dish. So he already knows what Jamie is doing and can clearly make a dish that is better.
I am glad I am not the only weirdo that drinks the pickle juice. When Jamie put the mashed potatoes down and said Chip. too funny. Jamie in panic mode is fun to watch. Ben's dish looked great as usual.
Jamie was let down by fumbling with his large sausage The fried smash looks awesome though! Also thought that the quail eggs might have done better chopped as part of the tartar sauce. Another possibility would be to encase lumps of salmon roe within balls of fried smash.
A few ingredient ideas for next time. These are old school, pantry and fridge staples in the USA, so not sure if you have them there. For vegetable options, may I suggest various root veg and other seasonal ingredients. condensed cream of whatever soup. Variants include, but are not limited to; mushroom, potato, celery, onion, and chicken. hard cheese, like cheddar dry onion soup mix sour cream apricot preserves or jam
Jamie, in a nice way, as mad a hatter and so funny. A happy new year to all the sorted team from Sunny 🌞 Hull in East Yorkshire . Keep up the excellent work guys.
In South Africa they deep fry sausages that long for sausage and chips. The difference is that they slice the sausage diagonally, which causes it to curl slightly and crisp more than it would otherwise. Additionally we seldom batter them. Next time Jamie should slice the sausage so it fits into the batter bowl better. Or use a dish the right size for the sausage of course.
Jamie was so close to a masterpiece haha. Just a little bit thicker batter and cutting the sausage in half so he could flour coat it and batter it better and he'd have had it. I'm very curious to know what the caviar tartar sauce tasted like, really fun idea.
for burns night give a mystery bag containing Haggis, potatoes Swede (what we in Scotland call turnip. the brown round one), a miniture of malt whisky, honey , rolled oats and some raspberries. All you need for a great Burns night supper then make the three chefs go head to head
"Katsu sauce" (Japanese curry sauce) is literally directly based off British curry - it's literally the same base influence/spice mix as our curry sauce. Katsu curry in Japan is foreign food.
Indian food, just like all the other ones (Portuguese being one of significance) that came into the country via different routes over many centuries certainly gave Japanese cuisine interesting twists. Japanese curry in itself is vastly different from Indian, Thai, Indonasian or Malaysian (as I have a feeling you already know), as they are not particularly keen on harsh heat but prefer more fragrant, even sweeter version thickened so it coats short grain rice. Japanese are excellent at putting curry into everything from udon broth to bread to steamed buns 😅
I prefer cooking as a slower, more deliberate process, enjoying the sights, smells and feels of the ingredients. My favorite on this channel is where the guys try to guess where a dish is from!
Love mikes random idea of a chef perfecting a normal dish. Maybe a format where a normal gets a no planning prompt and then kush or Ben have to come through pick it apart and use all the same ingredients (maybe they have to figurehem put) and tries to perfect the same dish but in a chef’s interpretation
Talk about night and day with the same ingredients. Ben truly knocked that out of the park and Spaff could not have spaffed that any more. Looks like something you tried to make after stumbling in the door straight out of the pub and raided the fridge. Cheers!
I have an electric portable burner that turns on and off and doesn't add me to deep fry. I make everything into fritter size with butter, oil, and flour and herbs as a thick paste instead of a batter. Then pan fry it dry and the oil leaks out and that works for quick and tricky situations. It's not traditional but totally works.
For the next batter sausage experiment Jamie needs a proper tall pint glass to fill the batter in! Might do the trick submerging the sausage in that way. :D
I liked Jamie's chips! 😂 I think that the battered and fried sausage would work with some technique development. Ben's looked like a restaurant dish. Excellent work. One side comment. Ben had 15 minutes to plan. It might be better to start at the same time and have the Chef finish earlier. Some popular local ingredients are Walleye, Perch, and perogies. Fish dries will be very popular in a couple of months when Lent starts.
Deviled eggs in the US are hard boiled, cut in half, and then the yolks are mashed with mayo and spices and put back in the whites. I would have done this and added the caviar to the egg yolks. When he said deviled eggs I thought that’s what he had in mind.
Interesting thought. I make my deviled eggs more sweet-with a bit of juice from bread and butter pickles or salad cubes is my fave, but using honey mustard is another good option. Caviar would def need something else to balance out the salt!
Spaff at the end just casually chomping on his giant battered sausage looking so pleased with himself. Love it.
Came here for this comment. Lol
I came to see what name they call Jamie, found it thanks.
Ben had a massive advantage here he had so much time to think
@@henrysmith893not really - you have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
Next time the Chef should be in a different room until their 15 minutes are up so they don't get to plan what they will do with the ingredients
Fair point!
Smart!
Actually, they shouldn’t be given a peek at the ingredients until their 30 minutes starts. Ben had an unfair advantage with 15 minutes to plan. Jamie could have used one planning time too.
Think it would be better to let the chef start at the same time but he just needs to finish earlier
@@SortedFood I also think that the normals should be given some time to think before they start cooking. As a normal, when I improvise a recipe, I take a few minutes to make a plan before I start cooking. Thanks for all you do for the community. Happy New Year everyone at Sorted and in the community!
Mike is the nurturer, helping and enabling them to flourish. That in itself is a beautiful human trait.
Mike is just lovely.
Mikes the kind of guy who will suck you off if you let him. Such a beautiful human trait.
They are all being so nice to each other today!
Jamie’s brain is such a fun place 😝
Agreed 😆
Honestly... give him 2-3 attempts on that receipe and I would love to eat that at an eatery at the train station! In fact, we have the malt drink here (I am from germany) and it is a regular ingredient in some breads; it turns it sweeter and darker, perfect for butter and honey.
I would love to see Jamie and Kush re-attempt that recipe. I reckon the results will be something epic.
@@brianmullard1542 OOh, that would be a great idea for a video as well. Jamie plans a menu and Ebbers has to execute it!
Maybe to visit but I wouldn't want to live there/
I love how Mike kept encouraging and cheering on Jamie. Ben did amazing, but--of course he did. Jamie's may have been less successful, but i was lots of fun to watch.
Glad you enjoyed it, thanks for watching!
The bottom line is, Jamie was on the right path, he just made some minor (I wouln't call them really) mistakes.
As for Ben having a plan, that's what a routine chef does. Of course, he did a great work. ...but maybe a bit too safe?
I feel as though the normal home cook should just have 15 minutes extra and then Ben/Kush comes in after 15 minutes and sees the ingredients and has 30 minutes.
I feel like the extra 15 mins thinking time kinda makes it not as challenging.
That way it’ll also be a surprise to Ben what Jaime is doing and we can all watch Ben’s reaction to Jamie’s first 15 mins together which will be fun.
Agreed.
Yeah, the chef had planning time that the normal didn't have.
yes, i thought the same thing.
@@MelissiaBlackheartwe have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
3:23 Chip.
Quote of the day by spaff. Instantly proving mike wrong😂😂😂😂
Also the editor deserves credit in making that so epic by sharply stopping the music.
Crinkle cut chip😂😂😂
13:33 Mike's encouraging "ok, great!" when everything is indeed, not great 😂
I would love to see follow-up episodes to situations like this where a normal has a great idea like this but not quite pull it off, where they return with a chef to show them how they can do it well but not completely changing the dish.
And instant mash chips? Hell yes!
I'm thinking the issues with battering the sausage are all easy to fix. you need to use hotel pans big enough to fit the sausage for the flour and batter. Once the sausage is battered I think it needs to be deep fried, in a Dutch oven at least . It's so big trying to shallow fry it will bring the temperature down too much and the batter will just be a mess.
You probably also need to experiment to get the right batter consistency but that is always the case for this sort of thing.
"Do it Better" is a great format idea. Normal gets a set of mystery ingredients and has X time to cook something. Chef comes in and has to cook the same dish but "better".
Have that one on me.
I love Jamie’s look at the end, after the winner was declared. It was like ‘I don’t really care, I like my food and I’ll enjoy it, thank you very much’
Given the ingredients, I liked his dish better also.
Would really love to see Ben take jamies idea and "fix" it. Maybe at different points see what could of been done. Like at the end when the sausage didn't get battered, what would the chef have done to save it? Or starting from the beginning knowing what jamie is trying to do what would have been a better method to get there.
The Normal vs chef videos are amazing although seeing the normals attempt something but when it fails have the chefs "teach" what they should of done to make it work better would be really interesting to watch.
I think Kush would be a better candidate to take this on... he and Jamie are on a similar wavelength 😂
Seconded. As a more general series thing: taking the Normals' "Failures" from past videos and getting the Chefs to try to fix or at least build on them.
"I have so much to do but I just have to watch this" 😂 we were all anticipating that battering, Ben!
Even though Jamie got 45 minutes Ben definitely got an advantage 2 ways, he was able to see what Jamie was doing as well as getting 15 minutes to think of something better.
Yes, I hope they change that up. I also think that 30 minutes in general is way too much for the pro cook
we have no idea how much time lapsed between the ingredients being given and Jamie’s cook starting. Plus I’ve watched enough pass it ons where Ben goes first to know he can come up with this sort of idea in minutes
13:22 I don't know why, but I always get so irrationally excited when I see them using something that's been in one of the kitchen gadgets videos, like the ladel Ebbers was using at this stage of the process.
I don't think you guys classify as "NORMAL" anymore. You have learned soooo much from real chefs that I think you're above average but you guys are still awesome! Keep up the great work!!! 😅❤😅❤
I’ve lost track of what day it is, in the weird week between Christmas and new year- so thank you sorted to staying on track and giving me some normality to the week. Happy new year everyone!
Props to Jaime for seeing all of these odd ingredients and immediately getting a plan together! It may be basic Fish and Chips stand grub, but as an American I wouldn't have a clue what to do with it all! Good job all around!
Last video of the year! Thanks For all your hardwork guys! Looking forward to another amazing year on this community😊😊😊
I loved this whole video. Mike was such a good MC. And so encouraging. ❤
Jaime - I love how you just threw everything at this dish. It looked so delicious.
Ben - great job!
Wish all the SORTED team and their families an amazing new year 🎉🎉🎉🎉🎉
Quote of the Day: “It’s not gonna get you extra credit, but I respect you 3% more.”
Giving the chef 15 minutes of thinking time is a bit of a problem ain't it?
I think they wanted to try and reduce editing down so they did it more as live than separated cooking sessions
Not really i think it balances out since jamie gets to work 15 more mins but also has to think and ben gets more think but less work time
@@seasikberry7120except a chef can prep faster and knows what they need to put on as soon as they start. They can do 45 minutes of non-chef work in 30 when they can plan it all out
Thought the same! I feel like the chef should maybe be shown the ingredients as they enter the kitchen and have to wait in a separate room rather than stand and watch the normal spaff their pants for 15 minutes
@@seasikberry7120 thing is, the chefs get a bigger advantage from thinking time than the normals
Jamie's foot-long monstrosity was a great idea. If only he had used a thicker batter and cut the sausage in half.
It was almost genius!!! For Jamie. 😅
I love the humor the team has together. I agree with the comments around Ben having that planning/thinking time was an advantage but after watching these guys for years I don’t know that Jamie would have done anything different 😂. It would be a great to have them start at the same time but have the Chef end early - this would level the playing field, but I also think it would be great to have a twist too. If the chef has the thinking time - then once they go to start one of the ingredients gets swapped or a new one gets added at the last minute so they have to pivot. Just to keep them on their toes. lol.
A gift at noon!!!! YAY!!! Sorted food is the most wonderful group and channel in history...thanks for my noon fun time!! Got my lunch and sitting comfortably..
Let the fun begin!!!
"Are you happy with that?" 🤣 I think Jamie should have halved that sausage before breading and... wait, I can't believe I'm talking about battering sausage!
I was going to suggest something like corn dog nuggets would work better
Neither can we as its battered
I would have made a faux latke with the potato flakes and a quail egg as the binder topped with sour cream and roe, cooked down the malty drink as a glaze for the grilled sausage and deviled a quail egg. Alternatively, I may have served the latke as a side and topped the deviled quail egg with the roe.
Thank you, Sorted Boys & Team, for all the hard work and top-notch quality content this year, too! 🎉 happy new year!
Thanks for the content over 2024. I only discovered you guys a few months ago through RUclips recommended videos and i have set my notifications to all videos since the first video i watched. 2024 hasn't been easy for me but watching ur content has allowed me to escape from things going on even if its for a few hours per week. I watched some of ur earlier videos and Seeing your channel videos evolve from the early days to where it is now is a sight to behold. Take care guys and I hope you have much more success in 2025
5:26 Mike is clairvoyant because I was thinking…it’s definitely a _choice_
That's a Spaff thought for sure
Poland mentioned! Kiełbasa z Krakusa 😂
I suspect that if Jamie had made a Panne battering, and made small sausage chunks, that could have been great!
The potato puffs and the tartate sauce, I think that is a winner!
Really cool vid, love how you keep it fresh.
Happy New Year everyone at Sorted and in.the community!
Happy new year!
I'm loving Jamie just munching away at the end of this.
I love Jamie's thought process. It's spot on!
12:50 Loved Kush's laugh was so loud it picked up on the other's mics
They should start together to give Jamie a better chance to pick up some ideas from Ebbers.
Oooooh great idea for next time!
Yes! Ben has to stop 15 minutes sooner instead of start 15 minutes late
@@grellowDamn, great idea
@@grellow bu then it would be cold and horrible to eat
It's easier to batter sausages if you peel them. The rough texture of skinned sausage adheres quite well.
MASSIVE shout out and thanks to the team putting these videos out especially during the holiday season! As well as all the team behind the scenes.
Hope you all had a lovely festive time. Happy New Year 🎊 🕛 ❤️
I laughed throughout the video, particularly at Jamie's attempt at a battered sausage 😂
I'd love to see a video with Ebbers trying to recreate / improve Jamie's idea
I'm glad Ben finally described them properly as croquettes.
I love the tone of this vid! All the pokes at one another, but then once Jamie started to panic everyone was there supporting!!
3:44 take those "chips" flatten them between baking paper then cut them into strips, dust with some salt and peppered instant mash and pan fry. The process takes slightly longer but nets you more and better made "chips".
Also slice the sausage on an extreme bias batter and fry those that way as opposed to a whole "showstopper" of a dangler for the plate.
Love how Ben was like I so have to watch with the batter bit! Also damn Ben made one hell of a good looking dish.
If Jamie did have a bit more time to plan and gave it a second go it would turn up pretty great.
Hot tip Spaff, if you put a paper towel over your eggs while pickling or marinating, it will absorb the solution and cover the tops of your floating eggs. I use this technique when making marinated water chestnuts
Great video to end the year! Missed this series 🎉🎉🎉🎉❤❤
Chef and normal should start at the same time but Chef should finish 15 min before normal. That way it eliminates Chefs thinking time
Go for it Ben, I fully trust you to make a delicious meal out of this mystery grocery bag, before I have a clue what is inside of it.
I'm allergic to a lot of things so basically allergic to *life* but malt drink is one of only two soda type drinks I can have. I hardly ever see it anywhere and this is the first time I see it pop up in a video! Very interesting.
These videos are always fun! Thanks 😂
the way he is chewing his sausage and looking into the camera... i love it.
Fishy peas 😂 Jamie’s thought is hilarious I think he did great! Of course Ben did fantastic job! 👏🏻
I love these sorts of episodes. Spaff cooks like I do when I get the munchies.
Ben cooks like me when I have the grandkids come round.
Nice to see some cooking on here. While i enjoy the vids about different food around the world etc. etc. The main reason im here is to see people cook, and learn new things myself.
I loved both of these and would have happily chowed down for either.
Oh, Jamie never disappoints ❤
The double sausage 😅 ... the backup that made it to the final plate!
love seeing the ladle y'all tested out popping up!
Top video as always guys.. I see it now. Poppy wanting to try and remake those chips 😂
Thanks for another great video at the end of the year ❤
Just found your videos a few days ago and have been on a binge because you guys are so fun and entertaining!
Welcome!!! I've been watching these guys for years, and they never disappoint! Love these guys, you'll have a great time! 🎉
@@battiekoda I'm so looking forward to all future videos and exploring their old ones :)
The jamie theme coning in when he batters the kielbasa lol
I'm Polish and i was cracking laughter all time watching that cooking all at once :)
Ben gets an advantage by learning that the ingredients are and how they behave and he gets 15 mins to figure out what to do
Exactly and Ben also has another advantage… He is seeing what Jamie is doing for his dish.
So he already knows what Jamie is doing and can clearly make a dish that is better.
@@rogerchang3491 He definitely doesn't need to know what Jamie is doing to make something better than him. xD
@@Khazandar I am just saying it is a mystery box challenge and what is the point of it. When you know what the other person is cooking?
Ben's advantage is that he's a TRAINED CHEF!
I am glad I am not the only weirdo that drinks the pickle juice. When Jamie put the mashed potatoes down and said Chip. too funny. Jamie in panic mode is fun to watch. Ben's dish looked great as usual.
Loved the video.
I would love to see the Ben or make James's idea just to see how a chef could make it better
Ive missed having some Jamie cooking chaos in the kitchen 😆❤
Jamie was let down by fumbling with his large sausage
The fried smash looks awesome though! Also thought that the quail eggs might have done better chopped as part of the tartar sauce. Another possibility would be to encase lumps of salmon roe within balls of fried smash.
Jamie chewing that sausage at the end 😄
Grocery shop challenges are my favorite!! Great job! And it looks awesome in the new studio! ❤
A few ingredient ideas for next time. These are old school, pantry and fridge staples in the USA, so not sure if you have them there. For vegetable options, may I suggest various root veg and other seasonal ingredients.
condensed cream of whatever soup. Variants include, but are not limited to; mushroom, potato, celery, onion, and chicken.
hard cheese, like cheddar
dry onion soup mix
sour cream
apricot preserves or jam
Gotta love Jamie almost reinventing Skagenröra, he's just missing the shrimp.
Jamie, in a nice way, as mad a hatter and so funny. A happy new year to all the sorted team from Sunny 🌞 Hull in East Yorkshire . Keep up the excellent work guys.
Mystery bag ingredient ideas (also what’s left in my fridge after Christmas & New Years with family):
Labneh
Lemons
Paneer
Ribeye steak
Blue cheese
In South Africa they deep fry sausages that long for sausage and chips. The difference is that they slice the sausage diagonally, which causes it to curl slightly and crisp more than it would otherwise. Additionally we seldom batter them. Next time Jamie should slice the sausage so it fits into the batter bowl better. Or use a dish the right size for the sausage of course.
Jamie was so close to a masterpiece haha. Just a little bit thicker batter and cutting the sausage in half so he could flour coat it and batter it better and he'd have had it. I'm very curious to know what the caviar tartar sauce tasted like, really fun idea.
Mike is the only one friend that I need when I am self-doubting and panicking
for burns night give a mystery bag containing Haggis, potatoes Swede (what we in Scotland call turnip. the brown round one), a miniture of malt whisky, honey , rolled oats and some raspberries. All you need for a great Burns night supper then make the three chefs go head to head
Jamie deserves all the praise for delivering as well as he did.that was a lot to do in 45 minutes
Jamie doing Jamie. Ben doing Ben. I’m all in for that! ❤😂👌🏻
I love the idea of a normal getting a mystery bag then the chef does the same idea, but better!
"Katsu sauce" (Japanese curry sauce) is literally directly based off British curry - it's literally the same base influence/spice mix as our curry sauce.
Katsu curry in Japan is foreign food.
Indian food, just like all the other ones (Portuguese being one of significance) that came into the country via different routes over many centuries certainly gave Japanese cuisine interesting twists. Japanese curry in itself is vastly different from Indian, Thai, Indonasian or Malaysian (as I have a feeling you already know), as they are not particularly keen on harsh heat but prefer more fragrant, even sweeter version thickened so it coats short grain rice. Japanese are excellent at putting curry into everything from udon broth to bread to steamed buns 😅
I Loved how Jamie Spaff'd this one 😆
Congee is my favorite thing to cook when drunk. It’s basically making toppings while my rice overcooks 😂
this whole episode of Ben forgetting that Jamie's "chips" are in fact called croquettes until the final tasting is just so funny.
I prefer cooking as a slower, more deliberate process, enjoying the sights, smells and feels of the ingredients. My favorite on this channel is where the guys try to guess where a dish is from!
It would be fun if we could part 2 this whereby Kush could cook Jamie’s idea and Barry could cook Bens creation and do another taste off.
Love mikes random idea of a chef perfecting a normal dish. Maybe a format where a normal gets a no planning prompt and then kush or Ben have to come through pick it apart and use all the same ingredients (maybe they have to figurehem put) and tries to perfect the same dish but in a chef’s interpretation
Talk about night and day with the same ingredients. Ben truly knocked that out of the park and Spaff could not have spaffed that any more. Looks like something you tried to make after stumbling in the door straight out of the pub and raided the fridge. Cheers!
and that is why i love it so damn much
I have an electric portable burner that turns on and off and doesn't add me to deep fry. I make everything into fritter size with butter, oil, and flour and herbs as a thick paste instead of a batter. Then pan fry it dry and the oil leaks out and that works for quick and tricky situations. It's not traditional but totally works.
we need a video of Spaff and Ben elevating the battered sausage and chips, though!
I really want to see a series of "Chef corrects the Spaff". Where either Ben or Kush takes Jamie's weird ideas and makes them into actual dishes
Humus, latke mix (or ready made), redbull, ostritch burger & pomegranet molasses - would be my mystery ingrediants
Nice to see a good ol' Spaff classic after all these years. :D
This video is a certified Spaftastic banger.
For the next batter sausage experiment Jamie needs a proper tall pint glass to fill the batter in! Might do the trick submerging the sausage in that way. :D
I liked Jamie's chips! 😂 I think that the battered and fried sausage would work with some technique development.
Ben's looked like a restaurant dish. Excellent work. One side comment. Ben had 15 minutes to plan. It might be better to start at the same time and have the Chef finish earlier.
Some popular local ingredients are Walleye, Perch, and perogies. Fish dries will be very popular in a couple of months when Lent starts.
Deviled eggs in the US are hard boiled, cut in half, and then the yolks are mashed with mayo and spices and put back in the whites. I would have done this and added the caviar to the egg yolks. When he said deviled eggs I thought that’s what he had in mind.
I only heard them say pickled eggs.
@ yeah, I think I misheard. But I still think deviled eggs with caviar would be a good thing.
@@anna9072 Deviled eggs with caviar sounds lush! Land and sea eggs
Interesting thought. I make my deviled eggs more sweet-with a bit of juice from bread and butter pickles or salad cubes is my fave, but using honey mustard is another good option. Caviar would def need something else to balance out the salt!
Very Spaffy and very Ben cheffy. What fun!