- [Announcer] We are Sorted,
a group of mates from London exploring
the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughing)
We've got chefs, we've got normal,
and a whole world of stuff for you to explore
but everything we do starts with you.
(upbeat music)
- Good day.
Welcome to Fridge Cam, I'm Jamie and this is Ben.
- Yep, and now last time you enjoyed us
sticking banana into pesto so much
we've come up with five more great flavor pairings.
(upbeat music)
This was fascinating last time.
Flavor pairings, things that we wouldn't necessarily
suspect go together, or we don't usually put together.
- And we have got a selection of them for you today.
- Great, bring it on,
although I have a feeling that some of these
are gonna be minging.
- A lot of it's about aroma,
only 20% is taste, baring in mind textures,
what we learnt before about nostalgia
and storytelling and childhood favorites.
See how you get on with number one.
- It looks weird.
- Why does it look weird?
- 'cause it looks like a coffee with lime zest on it.
- Well, I don't wanna be too precise about this
but that is a coffee with lime zest on it.
- Wow, I tell you what though,
right off the bat, aroma absolutely smells like it works.
It is milky and limey.
Cappuccinos specifically a comment suggested that
their father enjoys it, Hong Kong,
but actually coffee and citrus was popular
in a number of different forms.
Lemonade and espresso over ice,
I had a lemongrass infused latte when I was in China
and this is, yeah, cappuccino, subbing out the cocoa
for lime zest.
Lime zest, full of all those wonderful citrus oils
and I think when it goes and hits something hot,
like a steaming cappuccino, I think it releases
even more of those aromas.
- [Ben] Vaporizes it.
- [Jamie] Yeah, smart.
- Always have to do that,
I bet you always have to do that.
- [Ben] Left handed people.
- This is odd in that it works because it's not vile.
It's not offensive and it does work
but I'm not sure I like it enough
to think it's worthwhile.
- I do actually like quite citrussy coffees.
I like stuff that isn't too dark of a roast
but I don't feel like this is adding to that.
- Here, the first thing that hits your nose
is the lime and it smells really pleasant
and it's really nice.
- It's nice of you to use a spoon,
but then you double dipped.
(laughing)
- The first taste that I got was the lime,
that was the first thing that hit me
and then I got the coffee afterwards.
- Is that because the odor of lime is so familiar
and overpowering and as it comes to your nose
you're kinda getting that as 80%
before you can get to taste anything?
- The best thing about it was when I lifted the cloche
and I just got a load of lime.
- I feel like this is such a strong smell
that it could instantly remind people of memories
and I think that's potentially why this was
so popular in the suggestions.
- Flavor pair or flavor despair?
- Oh, I don't know.
- I can absolutely get why people like this.
- I'm gonna say flavor despair because
overall I don't think it's something that I like
or would do again.
- I need to be wowed or I need to be
really, brutally disappointed,
I'm an extremes kinda guy.
- I'm excited for you to try this one.
- I'm excited too.
- [Ben] Good.
(cloche crashing to the floor)
- [Jamie] It is coffee again.
So this one was a number of different combinations.
This is a good aged Parmesan,
there were other suggestions just for things
like cheddar as well, so strong cheeses,
but Parmesan was one that was mentioned,
with honey and ground coffee
and I wanna caveat there's two different coffees there
because there were various different
comments suggesting this.
One actually suggested instant granules,
which is what that is,
and others just said ground coffee so we've got both.
- Interesting.
So, I actually don't mind Parmesan in small doses.
- [Ben] Are you gonna go with ground coffee
or instant coffee first?
- I'm gonna go ground first.
- That's a strong helping.
- Eating ground coffee anyway is a bit bitty.
- But would you say that ground coffee
is a positive texture?
- It's almost like it ticks all the boxes
of having good texture 'cause it's a bit crunchy
but it's almost so fine it tastes like
you shouldn't be eating it.
- [Jamie] Sandy.
- Yeah, sandy.
- [Ben] You're dancing to it,
that feels like a positive.
- [Jamie] He's intrigued and he's going back,
I think he's gonna try the other version.
- [Ben] Oh, there's another dance going on.
- [Jamie] So there we go.
I remember this man puts coffee in some bizarre things.
He put coffee in hummus once and that was delicious.
- Yes.
- That was good, I like that.
The really salty, nutty flavor of Parmesan
and you get the sweetness of honey,
which already works,
then you get a little bit of bitterness in the coffee
and just rounds it off.
- The instant coffee, there's no bite to it
'cause as soon as it hits your mouth it just dissolves
so it's almost like when you go to crunch through it
it's almost like hmm.
- Salty, sweet, bitter, three different things.
I don't necessary see how they come together
in a great thing but then texture wise,
having creamy, sticky, crunchy,
but then if the crunch isn't there what is it?
- It feels like they all work in theory
but in practice it doesn't quite hit the expectation.
- I really like that.
- A coffee bean.
- [Jamie] Still good?
- [Ben] Still good? - Mm hmm.
- Hey, who's the tester here?
- Inside the Parmesan with a bit of honey.
- That makes a lot more sense.
- Now you've got texture.
- Yeah, that's better, that's it.
That is the best combination that we've tried.
- Flavor pair or despair James?
- Flavor pair.
- It's absolutely not a despair
and I'm gonna say a flavor pair in progress.
I'm just cleansing my palette.
- [Ben] Good idea, maybe keep it close.
- Oh no.
- So far so good.
- [Ben] Yeah?
- Here we go.
(laughing)
Is this fish fingers and custard?
- [Ben] Yes.
- This is a Dr. Who thing?
- Dr. Who's favorite meal.
- Oh wow, well that's made up.
- We've done this before.
- [Jamie] We made garlic bread in the shape
of a Dalek.
- [James] I think we did the real version
but we also made stuff that looked like
fish fingers with cake.
- I feel like we did.
- You did that, you guys did that.
- Oh, and you (bleep) it up, remember?
- I'd forgotten we'd. - Doesn't sound like me.
- We have done so many videos in the last 10 years
that some of them we choose to forget.
Nostalgia and fiction and things like that,
where does this sit?
Although vanilla and fish works,
vanilla and white fish.
- Oh man.
(upbeat music)
That's quite nice.
- [Ben] Do you like it?
- Yeah I kinda like it?
- You like it?
He's a chef and he likes it.
- I don't feel like any of the flavors
are strong enough there for it to be offensive
or for it to work really well.
I'm underwhelmed I think, in all honesty.
- [Ben] Look at him, he likes it.
- He has reverted back to a child
in his giggly state as he just keeps eating it.
- He's just nailing fish fingers now, look.
- Oh no, oh no.
- [Ben] Ah!
- Nostalgic wise, I wanna but this in a sandwich.
- Ooh, yeah.
- You dip deep fried things in something liquidy.
- [Ben] Mayonnaise.
- Yeah, and therefore that, the sensation,
texture wise, is absolutely bang on
because you're so familiar with it.
- [Jamie] There's nowt wrong with that son.
- [James] It's all right isn't it.
- That's all right.
- Flavor pair or despair?
- Load of pollocks or?
(laughing)
- Flavor pair.
- If I was going on expectation I'd say despair
because I had high hopes for a pow or a bleurgh
but I'm gonna say flavor pair because I think,
again, theoretically it works
and there's nothing offensive there.
I just wanted a little bit more from it.
- [Ben] Come on you big jerk, turn around.
- Is it jerk seasoning?
- [Ben] What the?
What is that?
- Jerky.
- [Jamie] As with all of these suggestions
it was a comment underneath the video
and on the community tab and it instantly
caught our attention 'cause we thought
well that is too bizarre to ignore.
You have beef jerky and some biltong,
you've got a softy, chewy kind of one made from wagyu
and another one that's more classic,
both fairly classically seasoned,
and raspberry jam, yeah.
- [Ben] Why are you looking at me like that?
- 'Cause this is raspberry jam.
- It's raspberry jam but sure.
- Raspberry jam?
(laughing)
- You have a point, you have a point.
- Instantly, texture wise,
this is the best type of jam you can get.
- [Ben] Seedy.
- Seedy, delicious jam.
- I have preconceptions.
- [Ben] Ooh, what are your preconceptions?
- Bleurgh.
(laughing)
- [Jamie] I'm not gonna lie, James,
that's why we chose it.
- Yeah, I think that does work,
I think that's nice.
- Actually it's pretty good.
- [Ben] Yeah? - Hmm.
- You get really strong sweet and then really strong marmy.
It's all battling it out.
- Not sweet salty, sweet savory.
- [Ben] It's really familiar as well
but I don't really know where from.
- So venison goes really, really well with
fruity, like dark fruity sauces.
- As does duck, so rich, rich red meat.
- Rich red meat.
- So this is a nostalgic thing but with our roast dinner,
as I was growing up,
we always used to have redcurrant jelly
with our roast beef and that is exactly that.
- Plus we know that things like black pepper
work really well with strawberries and things like that
so you're also playing off,
you said there was a pepperiness there.
- I would suggest trying it with the wagyu
'cause the wagyu is peppery.
- You get an instant hit of the sweetness
but then you get, I think, the texture of the chew
of the jerky and then you're left with
a bit of pepperiness.
- This was the one that I saw,
instantly knee jerk reaction laughed at in the comment
and thought that's hilarious,
we need a curve ball for this video,
we'll do that one, but actually.
- It turns out to maybe be the best one again.
- It's really interesting.
- Is that another pair?
- Again as a dish it could really work.
It's another flavor pair.
- I feel like I've been brutally honest
since the beginning of this and that is, by far,
the best one.
- Have we saved the best for last?
- You guys have been doing a great job.
- [Jamie] We can take very little credit,
they are all community suggestions.
- You guys have been doing a great job.
Thank you for coming.
- I'm gonna put it out there.
I think you're really going to enjoy this one.
- Pumpkin seed oil.
It's organic, thank you.
- [Jamie] So there were lots of suggestions
for vanilla ice-cream and or vanilla milkshake
and soft serve with fried potato variants
but there were so many that we figured
it was too obvious.
This one stood out as being quite interesting
and there it is.
Pumpkin seed oil and vanilla ice-cream.
- I have never tried pumpkin seed oil before.
- That makes all of us.
- Yep, it tastes like a nut oil,
almost sesame oil-ish.
- Do you know where you would generally use that?
Is it a cooking oil, is it a dressing oil?
- Having now tasted it and bought it,
I think it would be delicious in
so many dressings, vinegarettes.
- Shall I go all in?
- [Jamie] Yeah.
- It smells more oily than it does creamy now.
- Mm, pumpkin seed oil's good.
- Oh that is so, that's weird.
I can't tell whether it's embellishing the flavor
or whether it's not really doing much
except for the very end.
- It reminds me of pistachio ice-cream.
The fattiness of pistachios, the creaminess,
but also the nutty aromas.
- Ice-cream sprinkled with sesame seeds,
that very sort of Japanese like motchi almost.
Those are quite familiar flavors.
I wonder whether that would work with vanilla ice-cream
because nuts, oils, creaminess of ice-cream and vanilla
100% work and that's absolutely delicious.
It feels like it's even got,
it's got more potential.
- I think it's super interesting.
I like it as a concept where you could take it
as a flavor combination because I think you're right
with the mouth, I think it needs some crunch
but some toasted pumpkin seeds would be
a pretty obvious addition to crunch and stuff.
- It probably works better on ice-cream
that it does in a salad.
I feel like it probably would get lost in a salad
but on vanilla ice-cream it's really delicious.
- [Jamie] Interesting that it has a.
- [James] Shot it, shot it.
- [Ben] It's subtle but it definitely
tastes of pumpkin seeds.
So flavor pair or flavor despair?
- Absolutely 100% flavor pair.
That is really delicious.
- Oh my goodness, it's a flavor pair.
(clapping) - So, what a good day.
- I had such a great day.
- Five different flavor pairings.
- Yep.
- Have any changed your life?
Are you gonna change the way that you cook
because of them?
Are you gonna experiment with them again?
- All the flavor pairs excite me, yeah.
All the flavor pairs I'd love to put in dishes.
- What I liked about today was the inspiration
that it gives.
We've tested lots of stuff without actually cooking anything
and therefore potentially ruining anything
so being able to just experiment with
two really simple things has worked really well I think.
But also texture with the honey and the Parmesan
and the coffee, those all worked
and they tasted like they worked,
but the texture just was so meh
that it actually let the whole thing down.
- So, thank you for watching this flavor pairing video
where the takeout is texture, not flavor.
(laughing)
Do you like this flavor exploration adventure
that we're on?
Like the video to let us know.
- And comment down below,
there's bound to be more out there
that we haven't heard of.
We love reading through them
and we love tasting them even more.
News update!
Our latest club book, Hero Veg, has launched.
This means it's now live on the app Sorted Club Books
and anyone who ordered a copy it's zooming around
in the post to your front door now.
Join the club, get involved,
get your copy, link down below.
- Come on Jay, it's about time we had a good one.
- Got a factual one for you today
sent to me by Ian on Twitter.
Do you know how soy beans are made?
- I have seen them growing in fields but not really.
- Ah well, when an edamame loves an edadaddy.
(laughing)
- [Jamie] As we mentioned,
we don't just make top quality YouTube videos.
- [Ben] Lol.
- [Jamie] We built the Sorted Club where we use
the best things we've learnt to create stuff
that's hopefully interesting and useful
to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
- Definitely can taste a lot more of instant coffee.
- [Ben] That seemed like a snidey comment.
- Yeah that seemed like pretentious or not?
- Oh shut up Mr. I'll never have an instant coffee again.
Working at Sorted has really opened my mind
and my eyes to coffee and I'll just never drink
the stuff again.