A-Z International Dish Challenge: L
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- Опубликовано: 26 сен 2024
- For our next instalment of the A-Z Challenge, we've reached L in the alphabet! This time the wheel has selected Luxembourg!
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Sure, the chaos of pass it on and other videos is fun. But see Ben just knowing his game at every second of it, is like watching a genius work on a machine. Sublime
I love this series! Once you reach Z, I hope you'll start over with A again and just remove the ones you've already done =)
Oh yes please!
Yes!
Or use latitude and longitude for locations for the next round!
Great idea!
or put all the missing ones on a very big wheel, can't be more than 200😂
maybe go historical, then it gets very interesting
As a Luxembourger and long time viewer I have been waiting for this moment since you posted the K video !
Oooooh let us know what you think of this dish? Did we do it justice?
@@SortedFood I am having mine straight out of the water and not fried in a pan. The pan is used to make a a cream bacon sauce that you pour over the Kniddelen. Other than that I would say spot on!!!!!
@@SortedFood Hello as a fellow Luxembourger I have to say you got pretty close like 95% but it is often served with cream added to the lardons and maggi würze at the table so that you can add it for flavor, so often in fact that at every food stand where you get them they are served that way and I don't know them any other way
@@SortedFoodYou did great, and yeah when we eat Kniddelen it’s mostly at the Christmas market with some Glühwäin or Glühcider.
I like adding a dollop of crème fraîche at the end as there isnt enough fat in the recipe🤣
There are other specialities like Feierstengzalot and Judd mat gaardenbounen I would have loved to see.
@@MrMinidanni Glühcider? You have my absolute attention, do tell how to make that 😀
I first visited (Northern) Germany in 1991, and in a VERY cigarette-smoke-filled pub had a most memorable meal: Spätzle that had been pan-fried and topped with chopped green onions and a wee bit of Speck, served with of course, local beer. Loved it so much for the simplicity and frugality (North German, after all) that I bought a Spätzle press that I still use to this day. Now living in the aforementioned Northern Germany 30+ years later, still enjoying “Spätzle mit Speck und Frühlingszwiebeln” - among other delicious simple and frugal meals - thankfully without the cigarette smoke 😉. Thanks, guys, for all you do, including for me, a trip down memory lane 😊.
You should come to Swabia and eat some Spätzle in its home region ;) (the "le" at the end is an Swabian diminutive like "chen" in standard German). The most common way to eat them here is either as "Käsespätzle" (Cheesy - Every household has its own recipe and it differs even if they are panfried or baked into a casserole) or as "Spätzle mit Linsen und Saitenwürstle" (with Lentils and steamed sausage, a bit like frankfurter).
Great video. Fun watching them work it through. Ebbers and Kush both have the gift of getting across knowledge...without seeming pretentious/stuck-up. That's a rare skill.
This has to be one of my favourite A-Z episodes!...Mainly because I was shouting at the screen "I know what this recipe is!!!"...My own roots are German, and I grew up enjoying a variant of this tasty dish ... Kudos to Ben (with enthusiastic 'help' from Barry!!!) for working out the recipe with great success.. I am so impressed that I will even forgive Ben for his less-than-perfect German pronunciation!
As a Brit in Luxembourg, this warms my dual-national heart ❤️
How do you think we did?
I love that even after all these years, they still reference Le Bec ™ from time to time
I mean the original video is iconic. Eric Lanlard handled the guys so well!
Yes, I loved the le bec throwback
Chicken Kelaguen: Chicken kelaguen is a beloved dish in Micronesia. The traditional preparation involves grilling or smoking chicken, then shredding it and combining it with lemon juice, onions, and local spices. The result is a tangy and flavorful dish that showcases the fusion of local and international influences in Micronesian cuisine.
Octopus Soup: Octopus soup, or “kelemwoon” in the local language, is a traditional Micronesian delicacy. The tender octopus is simmered in a flavorful broth infused with herbs, spices, and sometimes coconut milk. The soup is often served with vegetables and provides a comforting and hearty meal option.
Banana Pok: Banana pok is a traditional Micronesian dessert made with ripe bananas. The fruit is mashed and mixed with coconut milk, sugar, and sometimes tapioca pearls. This sweet treat offers a delightful combination of creamy, fruity, and tropical flavors.
Bat soup.
I want to try octopus soup, but I kind of love octopuses too much, but I'd probably still try it and just feel bad about it.
Both of those sound absolutely delicious!
I have to book a holiday to Micronesia if this is an example of the food there. Thank you for such great information
@@CavemanSynthesizer Yeah, I hear you. The intelligence level means it's off the menu for me. I wonder if the preparation would work with another sea creature with less developed problem solving ability.
More Foods that Made History!! I’m not letting this go 😆
In Hungary, we have a similar thing called nokedli. My grandmother always used a box grater. She's spoon the mixture into the middle of the box grater with the largest holes on the side facing down. Then she'd use the back of her spoon to rub back and forth so that the mixture would run out of the holes, portioning the nokedli into small dumplings. We'd use the in a creamy tomato soup as part of chicken paprikash or even just panfried in butter as a base of something we'd put a main dish on top of.
Indeed. Nokedli is actually the Hungarian form of the Austrian word Nockerl, so the dish itself might have been common to all German-speaking areas in Europe.
@@erzsebetkovacs2527 Yes, exactly. They look very similar and, I believe, have almost an identical recipe.
I was waiting for this comment :)
This dish exists in many countries in Central/Eastern Europe.
@@YaaLFH yup, something very similiar to it exists in czech republic and poland
Yes thank you I was waiting for the next episode of this amazing series❤️
And now M: Chicken Micronesia/or Cicken Kelaguen, Kon, Utter, Tinola, Chuukese Sashimi, Red Rice to name a few🍀🤗
Bat Soup
Hooray for new sorted! Love your work, peeps! Tried making pasta sauce with aqua faba tonight and worked a treat! Thanks for all the learnings!
That's great to hear 👏
Love this series, always happy to see the next installment
Enjoy!
M definitively has some nice and varied options. I definitively vote for when you get to Z start from A again omitting the already taken options. Still so much to explore.
I'm hoping for m of Mongolia
A shaggy dough is one whose best friend is a great dane and is always running into ghosts.
It wasn't me
Like; zoinks!
Brilliant effort!! Anyone else spot “Flavovurs” by the way?
11:18
No, but I did notice "shoe pastry" 🤢🤣
It could be a typo but with my level of expertise in the kitchen (I am subnormal for sure) it could also just be a term I don't know and now I want to give it a definition :D Flavovurs - flavours foreign to the UK?
Came down here to comment the same! xD 11:20
My mother had a recipe that used a similar dumpling (with a little oil in the dough). Toss the boiled dumplings with sauerkraut and sliced polish sausage and bake in a casserole dish. 🥰
Oh, this sounds really good!
Yummm!
Sorted: the Top Gear of food
You're too kind 😀
Cook for Jeremy James and Richard
Oh my goodness you're so right!
@HFC786 How fun would that be?
Feel like that title would have to go to Sonny of Best Ever Food Review Show in terms of foodie RUclipsrs
Well done boys! That looks amazingly good. Ben, I love your cheffy mind. Barry, good to see you back! Mike, as always, your enthusiasm is legendary!
This is sort of reminiscent of someone who is playing guitar as a hobby, or is an aspiring musician, and they are playing along to a song off a record, and they are trying to decipher what the guitarist on the record is doing.
This is a very similar theme to other European countries that have dumplings of some type. Bacon is one thing that is used to finish them off. I know that's common for pierogi.
This series is a lot of fun. Cheers! ✌️
You're right on your comparison.... very similar in the technique of deciphering!
out of all the things the guys have learned over the years, I'm glad that le bec is one of the things they remembered 😂
0:22 "So, it's been a couple of weeks" sure does slightly date the recording when it's been a bit over 4 months since the last one was uploaded 😅excited to see it back though!
😅😅😅
I thought it was only a month ago.. but Kenya was actually July 28. ruclips.net/video/PacHP3YgPU0/видео.html
Wasn't the last one uploaded a month ago? It's not on their A-Z playlist, but "K" was just about a month ago
@@xyzalan I thought it was but, according to the info on the summary, it was released on July 28
Ebers facial expression at 3:32 nearly made me drown in a cup of coffee 🤣 Gentlemen, thank you a thousand times for aal the laughs and good times, lets hope together that you all will never lose the fun in doing what you do best, educating the internet with fun in terms of cooking :)
Hahah what’s funny is as I saw your message preview at the bottom it was the exact moment he was making the face
Chicken kelaguen is a dish that has captured the hearts of many. It's a national dish of Micronesia, often enjoyed at family gatherings and celebrations.
Was this written by AI, because it definitely reads like it?
@@awaara6341 IDK. But Bat Soup is a delicacy in Micronesia.
@@awaara6341 no just Google 😀
I love these episodes! Also, ongoing petition for my dream episode, "Buzzed/drunk chefs remote control sober normals." you could bring on some fun guests, pluggy plug plug your gin, and have a good laugh. Keep it up you guys.
Hhahahaha OMG that would be terrifying!
@@SortedFood This needs to happen. Best idea ever, and it would work particularly well as the late night bit of a live show.
@@SortedFood Never forget drunk Ben rambling about berries
There was something endearing about Barry gently placing a block of butter on the scales. To the point, the whole studio went silent.
I feel like Luxembourg is one of those countries that isn’t well known outside of the country for their traditional foods. So this is really interesting and I’m glad it ended on this country.
The one chance to see Maltese food on Sorted. Hopefully you guys will explore it as it is such a great cuisine
What Maltese dishes would you recommend?
Maybe in 5-7 years when they get back around the alphabet, you'll have your chance! 😂
@@SortedFood 1.Pastizzi are the quintessential street food of the people. The original choice flavours were ricotta or lime a curried mushy pea in like a puff pastry made with animal fats. Nowadays, They're changing the game with new flavours like chicken or Nutella.
2. Imqarrun: basically a baked pasta dish, commonly using either tortiglioni or Rigatoni in a Bolognese style sauce.
3.Fried Rabbit in garlic and wine is always loved especially on a Sunday at grandma's house
4.Kawlata is a traditional soup made with cabbage and pork. We call it a soup but it can resemble the texture of stew almost due to the collagen in the pig trotters thickening the broth.
5.Imqaret and Qaghaq tal ghasel.
Imqaret consist of date filling in a dough similar to cannoli and deep fried. Commonly served piping hot with a side of gelato tan nanna(condensed milk, cinnamon, nuts and candied peel)
Qaghaq tal ghasel are these beautiful rings of pastry stuffed with a mixture of honey or treacle, star abuse, cloves and allspice.
Looking forward to seeing if this helps
@@elgigante4974 I'm now not only hungry, but ready to buy a plane ticket. Sounds amazing!
@@elgigante4974 We fell in love with some dishes when we went to Malta, especially the variations of rabbit (Fenek bit-tewn u bl-nbid as well as others) and pastizzi. Started making many of them at home. I think it is time again to get rabbit for the weekend :-)
SO excited for Micronesia!! I don't have any suggestions or anything but I love learning about places through food and its history. Love this series.
I wished it was the opportunity for Mauritian food on the channel, hopefully it gets explored later down the line
Pierogi Ebbers, you forgot about pierogi! But these look so simple, I want to try making them. Like Barry said, they look like gnocchi carbonara.
Not from, but been. You HAVE to cook with Screw Pine. I don’t think I ate anything there that, that wasn’t served with or in. Pork I remember being the meat of choice! But remember POKE is huge in the region due to proximity and influence to Hawaii :) good luck guys ❤
My grandmother used to serve a version of these alongside her beef roasts with gravy.
Oooooh how delicious 😋
It’s the hear 2176, Barry’s great great grandchild spins the wheel… Vatican for V….some sexy ginger chef groans in frustration.
I love the ‘A-Z Challenge’. It’s just so much fun and it’s like treasure hunting: You never know when you find it. (Insert joke about Luxembourg and bougie people)
Happy Wednesday, everyone!
I really love how Ebbers analyses & picks apart all the different components of the recipe , My god. Where has your brain been all my life 😂😂
I have a family recipe called Milk Clice, which combines eggs and flour to make the dough, drop in teaspoon size blobs, cook in boiling water, drain, return to the pot, and add milk and butter. Heat through, but do not boil, and eat it as a soup with bread. It is a wonderfully comforting dish that I actually planned to make this weekend. The women of my family love this, but the men prefer the dumplings in chicken soup, so we always make two pots and everyone is happy.
Ebbers is really very knowledgeable. I love it when he explains things impromptu - no need to look up anything on Google.
I’ve had this in kindergarten sooo many times! Although I grew up on the German side of that border in the state Saarland, where this is called „Geheirade“
Please do a foraging/catch & cook type battle 😁
good idea
I would love to be a fly on the wall in a Kush + Ben recipe development session.
I personally would make a little bit of roux with the bacon and butter and use the milk to make a creamy sauce version of this dish.
love the return of my favorite series on this channel. luxembourg does feel like a bit of a waste tho compared to some of the other countries featured on this series.
Just the way the wheel spins. Kind of agree... Although found a dish new to us again!
Here you are again! Almost every day a new video! Brilliant!
micronisian food: since winter is coming i would go for tinola. :-) yummi
A country I never thought about cooking from before, and now I need to do some research. It looks yummy.
Wait....Wait.....THIS IS WHERE I WAS BORN!!!
How do you rate the dish?
SAME
Sorted: the BEST channel of food
After over a decade of being on a cooking show, Barry needs to smell thyme to ID it? I think you should take a badge off him. :)
Speaking of international dishes, petition that you guys look inti Colombia! My country will not dissapoint you! Great job today sorted team! 🇨🇴
Oooh, I'd love for them to explore native potato dishes from its birthplace. Maybe with Poppy too
Yay!!! Thank you
@@SortedFood np! HUGE fan
I don't remember if I've ever seen Ebbers do the chefy One Handed Egg Cracking. Can he do it? Will he show us? I'm on the edge of my seat.
Micronesia, could be fun. I remember seeing some travel type program of someone travelling the islands & eating really vibrant fresh looking food. Chicken kelaguen is the national dish but the tinola soup looked really, really tasty.
That’s how I learned to make dumplings in dumpling soup… sans the pancetta and frying.
Went to Luxembourg for the day, nice city, bought some plum schnapps to drink on the train home. Should have taken the look the bloke next to us gave us as a warning. It was like rocket fuel.
Love these.
Very, very similiar to Southern style Dumplings that go in Chicken and Dumplings.
Chicken n dumplins is waaay lighter. European dumplings tend to be denser, but they also like it that way
Video concept: A challenge for the chefs, given those ingredients, to see how many different dishes they can make
I make something like this, but I use a rolled out dough that I cut into squares, like a Hungarian type slider noodle. I love how most of inner Europe have so many recipes in common.
My dad's family- who have sadly only my generation remains-eat what we call "pot pie" but is in fact flour, fat (vegetable shortening was always used but I bet lard would be good too) , and water rolled out thin and cut into squares and cooked in broth. My dad's family comes from England. I can trace his family back to 1620 in the US and that man came from England to New England. I have no idea where this recipe came from but it's was dad's absolute favorite so we always had it on his birthday and family get togethers. Probably would have been our Christmas dinner but his birthday is the next day so we had something else.
@@daneekaplan4284 I have a similar linage. My cousin traced half our family (dad's side) from France to England in 1066, then 1670 to America (Detroit area). My great great grand father came from Kent in 1892. My mothers side is Hungarian and Greek, arriving to America in 1890's. I have a book of Hungarian recipes from my great grand mother. My mother would make the noodles I mentioned above in a chicken stock, and serve with salt and pepper. Such a delicious comfort food that has lasted generations.
What about making a video about fruits and vegetables native to Americas like corn, beans, squash and some of the ancient grain found in the Americas.
Absolutely looks delicious 🥰🥰
I would guess the food in Micronesia is very small, Baby shrimp with tiny garlic gloves and microscopic butter
Bat Soup.
11:21 ah yes, those kind of flavovurs...
I was just typing that!
Came here for that!
I can really see myself making this. Very simple, very delicious.
It is a shame you did not draw Malta 😢 but will continue watching series anyways
11.24 "flavovurs" - So close :P
Spinning the wheel for O will be anticlimactic, every section on the wheel will say Oman
Yea, man.
Say it out loud.
For "The Netherlands", I got a few suggestions from cookies, soup and even deserts/cake
Cookies:
-stroopwafels
Soup:
erwtensoep
Main course
-Hachee [with smooth mashed potato-puree]
desert:
-Hangop
Cake:
-Arretjescake
I would suggest to make the "Hangop" in the background as its the easiest to make out of all things, as it requires little to no effort.
Ontbijtkoek. 11 spices, just to keep Ebbers on his toes. Speculaas, Oliebollen, Snert.
I love that 'le bec' was brought up. I'll check that video again guys 😆
Yaaass !! Love these ❤
If Mike is Shaggy, who is Scooby, from the sorted Crew? I go for Spaff.
Baz is Daphne lol😅
@@LindaMicciche Ben would be Velma, James for Freddy and Kush for Scrappy 😂
Central Europe makes the best dough/noodles/dumplings... but I am German by heritage and grew up on them so I am 100% biased.
this one was definitely the easiest challenge with all the hints but the boys DID basically get there on their own. plus i get why mike gave the weights cuz like cmon. well done!
Love this series! I can’t wait to see how they get on! Micronesia will be super interesting as a destination.
That dish looked great!
This looks delicious! I might just have to make this some time soon
Barry not being able to recognize Thyme by sight and smell... Get that red apron away from him allrdy 🤣
Hurray!!🎉
National dish of Micronesia is chicken kelaguen. It’s really good.
I'm pulling for bat soup.
I'm kinda puzzled as to why they pre-heated the bacon pan... I've always been taught that you start with the bacon in a cold pan and let it come up to temp with the pan to render the fat better
That's how I do it. Large cast iron skillet, stone cold, layer of bacon on before it sees the fire. I often throw a tablespoon of existing bacon grease in there to get the whole process rolling and better browning. My family considers a bacon serving as one package, so I always have a little tub of grease available.
My mother made these and served them with fresh spring peas.
Looks great to me!
Hello , thanks for this good sharing see you later my friend big big likes 👋 👋
Fascinating... 😋🇱🇺
These episodes dont come out fast enough, for sure my favorite
Glad youre enjoying them :)
Still suprised that Luxemburg exist as a country, even more a cuisine.
Arent they known for being a work place where people just commute in and out?
This could have been a John Oliver line 😂 He has a running joke about Luxemburg
Layer in a bowl with melted butter and cinnamon sugar and you have a lovely pudding😊
That's wonderful food! Could be from anywhere! :-)
If Barry had the thyme wrong while wearing the apron...i would have loose it! :)
please do the blender challenge when one person is blindfolded and the others get mystery ingredients and the person with the blinfolded says yes or no and then at the end it is blended up???
OMG now I know why Mike has always looked a bit familiar ❤
I love these types of videos. You get to learn different cuisines not familiar to us.
The only thing I would add to the dish is some grated cheese over the top
Those look like the dumplings my family made for chicken and dumplings, although we preferred them bigger and lumpier. No need to season the dumplings when they absorb the flavors of whatever you put them in, which in our case was chicken stock. But as an American with a few different heritages, I have no idea what part of Europe the recipe was from.
Mählkließ! Nice!
Genau dat hon ich aach gedoocht... Luxemburjer Mehlklöß.
Or "Mehlknepp" in Saarland
The way you did it remember my mother shpetzly.
(168) Heck, even I could make that!!! I used to help my mom make potato dumplings; they were a LOT more involved.
Yum, good video & not a country I know a heck of a lot about bar its national dish & that it's arm has about 900 soldiers.
Hahaha, even though they don't have a filling, I would liken those to 'chicken 'n dumplings' only cooked in bacon instead of chicken and there's no soup aspect. ....which leads to my lazy American version where I'd just buy a tube of buttered biscuits and tear them into pieces to cook instead :D
Can't wait for W