(egg clinking) (shell cracking)
(oil sizzling)
(upbeat music)
- Hello, and welcome to Sorted Food.
- Hello. - Hi.
- Today, we've got another pretentious ingredients episode
where we've got Barry, he's a normal,
and Ben, he's a chef.
They're gonna try some ingredients
and determine whether or not they think
they are pretentious ingredients.
We're gonna offer so much insight from the side, aren't we?
- We are.
(upbeat music)
- [Mike] Feeling good? - Yep.
- [Mike] Feeling judgy? - Yep.
- Excellent, lift the cloche.
(Mike gasps)
- I lifted that cloche with some vigour.
And with it came a lot of aroma.
That is one chunky, fresh pod.
- Of?
- Vanilla, I presume.
- Vanilla.
- It looks like a very girthy vanilla pod.
- [James] Yes, Barry. These are Tahitian vanilla pods.
Grown in the Raiatea Island of French Polynesia.
These vanilla pods are cultivated using plant compost
made from coconut palms and coconuts
producing long and fleshy beans
with delicious caramel and anise flavours.
- Wow. Okay, so that is no normal vanilla pod?
- Do you know about vanilla species?
- Not at all.
- I didn't know there were that many.
- One is the vanilla planifolia,
which is the Madagascan variety.
It originated in Mexico,
but the French originally cultivated it in Madagascar.
Now it's cultivated all across the world,
but hence why it's called Madagascan vanilla.
Vanilla Tahitensis is the Tahitian variety,
which is a hybrid evolving from
the original vanilla planifolia when it was grown Tahiti.
Thus, tahitensis taste completely different.
- It smells incredible.
And it is one of the softest, fleshiest pods
I've poked for a while.
(Mike laughs)
- Should we put something in his mouth so he can't talk?
- Yeah, let, great idea.
- [Both] Oh.
- Very nice.
(Barry scratching throat)
- Barry, we've made you a strawberry tart,
and it's got creme diplomat in it.
And we used an entire vanilla pod
for the batch of creme diplomat.
And we macerated the strawberries in salt and sugar
and another entire vanilla pod,
so that you've got the full vanilla flavour.
- [Ben] Wow, no expense spared.
I know how expensive vanilla is.
May I?
- We'll see about that.
- We'll see.
- [Mike] So there is a fair old bit
of vanilla in that because we really want you
to taste any differences that you can note.
- So here's the thing I have against vanilla,
and that's it's poor reputation.
Because it has been stigmatised
as being "vanilla and boring" and yet,
when it is celebrated like that, it is sublime.
- It does taste like there's something else mixed into it.
It's almost like there is a fruitiness to it.
- It tasted really of cherry to me.
- Yeah, I got a lot of cherry.
- Cherry?
- I don't think I've ever tasted vanilla like that.
- From what I understand, the vanilla plant is an orchid
that basically needs to be hand pollinated
one day in a whole year.
And if you don't do it on that one day,
you don't get a harvest.
So it's tricky, hence why it's so expensive.
The premium range of a supermarket,
two Madagascan vanilla pods, 6 pounds.
So essentially 3 pounds per pod.
- Yep.
- How much do you think we paid per pod
for the Tahitian vanilla?
- 6 pound a pod seems like a lot,
but I imagine it reaches that price
because there's not enough of them in the world,
and the people who do want them know why they're worth that
and would pay it... 6 pound a pod.
- I reckon there are three pods worth in that,
so straight away minimum is gonna be 9 pounds.
We're in a pretentious video, it's a very rare item.
So let's triple that again.
That seems silly.
(Mike laughs loudly)
With that reaction, that now seems silly.
16 pounds.
- Actually works out 7 pounds 30, per pod.
- Okay, cool.
It's a fundamental ingredient in baking.
So I feel like you're paying then
just for the quality of it.
And if this is the highest in quality
then I don't think that makes it pretentious.
- It's just in short supply, high demand,
and it takes a lot to get it to that stage.
Not pretentious, (whispers) just very expensive.
(upbeat music)
- Started off strong, boys.
- Lift the cloche.
- Ooh, and here we go.
What is that?
- [James] It's obvious to Barry as well.
- [Mike] Yeah, 100%.
And he's probably already got it, that's why.
- Should it be that colour? (Ben laughs)
- All right, so we have crystals.
Is it a rock salt?
- It looks like some fictional gemstone
that you could ward off dragons with.
(Ben laughs)
Mm, I shouldn't have put it in my mouth.
It's just, it's salt.
- [Mike] These are Persian blue salt rocks,
the rarest and most exclusive salts on the planet.
- [Barry] They are beautiful.
- [Mike] Extracted from a salt mine in Northern Iran,
the colour comes from the formation
of the crystal structure under intense pressure.
The crystals fracture the light,
creating the optical illusion of a shimmering blue jewel.
The salt has a silky sweetness
that works beautifully when grated
with a grater over salads and truffle dishes.
Wait for it.
This is where it gets even more "Barry".
- [James] We thought you might carry that
in your pocket or something.
On your key ring.
- Grab it.
- [James] He has got one.
- you've got one?
Oh, shut up.
- I was looking for one of these,
for wasabi the other day.
- Have it, 'cause Barry's already got one.
No lie.
(salt grating)
- I would compare it to what I would associate
with a good sea salt.
It's got a minerality to it beyond just sodium chloride.
But, not hugely different, no.
- It's a bit of theatre to the table.
I think that bit I get.
- Would you like to taste a dish
topped with some of this rare salt?
- Yeah. - [James] He's gonna say yeah.
- Fantastic, bring it.
- Oh, yes.
- Oh, (laughs) yummy.
- [Mike] Barry, we have made you a beef tartare
straight out of our very own cookbook, "How We Cook".
It's a classic dish with some brioche on the side.
- [Mike] I'm having a really nice day.
- [James] Are you?
- Yeah, I'm enjoying this.
(salt grating)
(salt clinking)
Rivsalt started by a Swede
who was in a Teppanyaki restaurant in Beijing.
And he was inspired by the big ginger grater
and using the rock salt.
So it sort of combines that with Scandi design,
and came up with the Rivsalt brand.
- After over a decade of doing this,
we still come across things... two today,
that are new to us.
And that we learn and it's a talking point.
That's its purpose, surely.
- Actually, do you know, by approaching it like that,
you're not setting it up to be anything that it's not.
- That is an amazing dish.
Every part of it should be celebrated,
even that final flourish.
So what better way to, as a final flourish,
than a little grating of Rivsalt salt on top.
I like it.
- Should we talk about price?
I'm gonna give you a frame of reference,
and that is Maldon sea salt flakes.
We use those a lot.
For 250 grammes of Maldon,
it's 2 pounds, 20.
Or 8 pounds, 80 a kilo.
- How much does that weigh?
- You have 150 grammes there.
- I wouldn't be surprised if they're 2 pounds a rock.
So let's say 6 pounds.
- Either this is probably 10 times at 22 pounds
for those three.
- Oh, mate, you're in luck.
It's 15 pounds, 95.
- Oh. - 106 pounds a kilo.
- I mean, that's still a lot
- [Mike And Ben] for salt.
- An ornament, as much as it is an ingredient.
- Well, in that case, Persian blue salt rocks,
pretentious or not?
- If this isn't pretentious, then I don't know what is.
- The idea and the story around this one
feels a bit more pretentious.
And I don't know how I can justify that
based on the same logic with vanilla,
which I thought was not.
But I think this might be.
(upbeat music)
- [James] Lift the cloche.
- (beep) (Barry laughs)
- Oh.
(Mike laughs)
- [Ben] L'escargot.
- Are they snails
Are they snails?
- [James] Yeah. Good job.
- I do like snails when they're covered in garlic
and parsley and butter,
and you can't taste the snail. (laughs)
- They actually come in a presentation tin
and empty shell gift set.
And snails are considered something of a French delicacy
often referred to as escargots,
and frequently cooked with butter,
finely chopped shallots,
garlic, parsley, salt, and pepper.
- The environment in which you eat a snail in,
is usually quite pretentious.
It's usually high end restaurants,
is what I'd associate snails to be in.
But actually as an ingredient,
I mean you couldn't get any more basic.
- I like the idea of snails because of their tradition.
And I've had them in France
a few times before over the years.
- Shall we give you an opportunity to get over the fact
that they're snails in a cooked dish?
- Please.
- I think you're gonna like it.
- What is that?
I love, I love the presentation.
I must say this is beautiful.
- You've seen what's in front of you?
- Yeah.
- [James] I kind of assume that you know
what that is a version of?
- I presume this is snail porridge.
- It is.
- He's a chef.
- It's not "The" snail porridge,
but it is our interpretation
of snail porridge. - Yeah, this one's got
full Michelin stars.
- Lovely.
- A very famous dish by Heston.
So it's the, it's like, stock that the snails are cooked in,
that braised for a very, very long time.
And then it's mixed in with herbs
and it's cooked as a porridge with oats.
- I can't believe that you are feeling
a bit squeamish about snails.
And then we serve up a delicious green snail porridge
and it still isn't making you salivate.
(upbeat house music)
- Unreal.
- So good, aint it?
- Absolutely yummy, melts in the mouth.
Which so often they can be like bullets and a bit rubbery.
- Those have been braised for a very long time.
Four to five hours.
- Now this absolutely is not a traditional look
at how snails are used.
They make up the parts of ragout's in France,
as well as being served with parsley,
garlic, butter, et cetera.
Paella's in Spain. All over Europe.
So, you know, where are you leaning at the moment?
- This actually is giving me goosebumps, a little bit.
Sometimes when you have food that takes you by surprise,
they makes your hairs in the back of your neck
stand up a little bit.
I, it genuinely excites me, but they're delicious.
And they are not pretentious, no matter what the price.
- Oh, no matter what the price?
- There is this perception that tinned
or canned food is generally cheaper.
We disprove that when we looked at things like the duck.
The confit duck in a tin that was French
and actually well sourced.
And it's a great product in a tin.
Eight quid? - 300 grammes,
these are priced at 9.99.
- Mmh. - It's good.
Cause it's, for us, it's a novelty
to spending 10 quid on some snails is a,
I think that's a bargain.
- They're fairly expensive
for something you can dig up in the garden.
(Mike and James chuckle)
- I wonder what the species is
and whether you could just go
and pick them from any garden.
- You're not the first person who said that today.
- Oh.
- Pretentious or not?
- Not pretentious.
- No, just not celebrated enough in the UK.
Not pretentious.
- But you like them?
- Yes.
- Still on a 100%.
(upbeat music)
Last one, Bazz.
Give the cloche a lift.
- That is a lot of the mustard.
- Sticking with a French theme. Moutarde.
- [Barry] Is it just standard mustard?
It looks it.
I mean, that's whole grain mustard.
(Barry scratches throat) Okay. That's some fiery mustard.
- [Mike] Tastes like mustard?
(Mike laughs)
- It's got a musty burn.
- Oh, it gets stronger.
(Barry laughs) That's what I'm talking about.
I love whole grain mustard
to the point where I would slather my ham sandwich
with a good thick layer of it.
Because, I can't get it hot enough.
We've found it.
It's got to have,
it's either the really high quality mustard seeds,
or mega fresh to make it that powerful.
Or it's just something else in it.
- Some form of alcohol which also gives it acidity.
- It is alcohol.
This is Pommery Royal mustard with cognac.
- Cognac?
- Pommery Royal mustard with cognac
is a heavenly combination of gourmet whole grain mustard
and luxurious cognac.
- I go through quite a lot of mustard at home.
I probably go through a jar a month.
- [James] Do you think you would go through this jar?
- Oh, no, I wouldn't go through that jar.
That's a big jar.
- Who doesn't love a wax seal on something?
I dream the day, one day I can get a letter
through the post with a seal like that on top.
- It's really nice that he remembered
our wedding invitations.
- Oh, that's where I saw it!
Done on the right occasion,
sometimes it can be a little bit tacky (beep).
(both laughing)
- So the brand of this particular mustard,
Moutarde de Meaux, are from Meaux,
a cathedral town about 60 kilometres West of Paris
which is a town famous for producing mustard.
- Not as famous as Dijon.
- Well, okay, can you taste the Cognac in it?
- No.
- No, you can't really.
- I couldn't identify it.
- Well, wanna try it with a dish?
- Yes.
- Ben, we've cooked you something delicious.
I say that. Me and Mike have done nothing.
This is pan roasted pork fillet with a mustard cream sauce.
(upbeat jazz music)
- Super, super delicious.
- Oh, wow, it looks good.
That sauce looks amazing.
- It's not attacking me in the same pleasurable way.
- With a paddle?
- But I'm still getting the warmth just as pleasurable.
- Ebbers, are we even teetering
on the edge of pretentious here?
(Ben inhaling)
- I feel like it's such a French thing like l'escargot,
that just because it's not normal to us
we think it must be pretentious
because it's from the home of cuisine.
But it's not. It's just traditional and yummy and delicious.
- Very, very special.
- Okay, Barry, taking everything into consideration.
The taste, where it's from, the jar.
- [Mike] The wax seal. (laughs)
- Which is classy when done for wedding invites.
(Barry laughs)
How much would you think that this jar
of a 500 grammes of mustard cost?
To give you a bit of a reference point,
a premium mustard brand that we bought from the supermarket
in a 210 gramme jar, was 1 pound, 30, for the jar.
So that's 62 p. per 100 grammes.
- (laughs) That's about double the price,
might as well guess.
So let's just say this is around 6 quid.
- If that was 18 quid,
I'll take the rest of the jar off your hands.
- Wow. - Holy guacamole.
- It's nearly half that, it's 9.99.
- That is a bargain!
I just presume, I was just scaling up
based on the size of it.
- So yeah, two and a bit times more expensive,
but tasted, in my opinion,
more than two and a bit times better.
- I think I was hoping for 6 pounds if I'm honest.
- I love it.
- Barry Taylor, pretentious or not?
The mustard we're talking about.
(Barry laughs)
But, comment below.
- If it's great quality ingredient, it's made well,
and it does what it says on the tin, it's not pretentious.
But because it's served at 500 grammes with a wax top,
it is delicious, I do want the whole jar,
and it is pretentious.
- So by sticking to their roots by wax sealing
with the cork, he thinks...
- Hundreds of years worth of craftsmanship.
- History.
In fact, Barry Taylor is literally saying
history is pretentious.
- I don't think it is.
I think it's, again, exquisite.
- Damn.
- Damn. But we've had a 100% Ebber's satisfaction?
- I have been so happy today.
- Well, over to you guys.
Did you like any of those ingredients?
Did you think they were pretentious?
Comment below, let us know.
- And let us know what ingredients
we should review next in the comments.
- As always, join in the conversation over on Twitter
with the #sortedpretentious.
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features fantastic recipes assembled from our battle videos,
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Sorted club members can pre-order
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Shazam, how marvellous is that?
- I tried to look at you really hard
the whole way through so that
people like... shipped us.