(Utensil taps, egg cracks and sizzles)
(bassy intro music)
- Hello, and welcome to Sorted Food.
- Now, today we are exploring some food trends
to see if they're worth all the hype.
- And to mix it up,
we've each picked a trend for another to review.
So you're gonna get real mixture
of qualified opinions from chef,
(laughter)
and non-qualified opinions from non-chefs.
(whoosh, upbeat music)
- [Jamie} Ah, Ebbers, you're up first;
this is from me to you.
- Excellent, may I?
- [Jamie] Please.
- [All] ohhhhhhh
- [Jamie] Egg in a bag.
- It's an egg in a bag.
(laughter)
- [Ebbers] Interesting, okay.
- [Jamie] Oh, it's a funny colour.
- Ooh it's very firm.
(egg taps)
Ooh, interesting.
[Ebbers] Oh, I'm not sure I've done that very well.
- [Barry] He's the qualified one who can't peel an egg.
- Well let me put you out of your misery,
and all of us out of our
misery of watching you terribly peel that egg.
This is a salted duck egg.
So salted egg yolks is something that's been a delicacy
for centuries in Chinese cooking.
In the last few years,
it's really exploded in Singapore,
and it's finally made its way over to the UK shores.
As well, we've started to see it popping up
on restaurant menus here,
and we think this is a trend that's worth exploring.
- I don't know much about them.
- [Jamie] So there's a few different ways
that you can salt an egg, er,
one of the most popular methods is to leave an egg
in brine for 30 to 50 days.
- It is creamy and rich, but in a chalky drying way.
I'm not sure if I would typically want to eat it
just like that,
but I understand it as being something that is either added
as a finishing touch as a seasoning, or put into a sauce.
- Would you like to taste it in situ?
- Yes.
O M G.
- Right, Ebbers, what we've got for you
is a salted egg yolk-fried lobster.
Quite indulgent, I'd have to say.
It's, it's a lobster fried in a corn flour batter.
It's light, it's decadent,
but then we've also paired that with a sauce made from
butter, garlic, curry leaves, bird's-eye chilies,
evaporated milk, mashed salted egg yolks,
and we think it's gonna pair perfectly.
And I mean, this probably is very much
at the higher end of where you might
find salted duck egg yolks.
- You've made it sound like
that's something you just rustled up.
- Well, do you not want Baz,
I got in five minutes earlier than you,
(laughter)
and I put that time to good use.
[Jamie] So the yolks that we've got on the board there
are ones that we've made using a quicker method,
which is salting them.
So they are literally cased in salt for a couple of days,
and that produces a similar result,
but not quite as extensive as
the 30 to 50 day brining method.
(upbeat music)
- The sauce itself still has that almost chalky richness.
I almost associate it to,
in a completely different sphere,
a satay sauce, like a peanut sauce.
It has that, like, cloying-ness, which is really rich.
And then you've got all this spice,
but with the word that we overuse all the time,
packs of umami.
- Oh, he said it
- He said umami.
- He said it.
- Oh my goodness,
It's actually on a bit of noodles as well,
I hadn't even got that far.
- So in the last few years,
we've started to see salted duck egg yokes
being used in all manner of different dishes;
ice cream, patisserie.
These things have started to become
really popular in Singapore,
and they're starting to move over to the UK now,
and I'm really excited to see where chefs
(clears throat)
can start to use ingredients like
the salted duck egg yolks,
to improve dishes that you would never expect to find it in.
So Ebbers, how much do you think we paid
for six whole, salted, duck eggs?
- It's a relatively easy process, but it's a timely process,
and the point is you then preserve it
so has a longer shelf life.
So therefore, 18 pounds for six, yeah.
- Five pounds 99 Pence.
(cash register rings)
- [Ebbers] Oh. Oh okay, wow.
So it's a pound an egg.
- A pound an egg.
- I mean, its application,
you wouldn't compare it to an egg egg,
and a little bit goes quite a long way.
That's great.
- Okay Ebbers. Well I guess the question everyone
at home is asking is: salted duck eggs,
does it cure your need for something new and trendy,
or does it just leave you feeling salty?
- Brilliant, great.
- Oh, good one!
- [Barry] Nice.
- [Jamie] Thanks!
- Absolutely cures my need, this is wonderful,
I want more of it in my life.
(whoosh, jazzy upbeat music)
- Alright, Jay, this is something I picked
that I think will be right up your gullet;
lift the closh.
(Jazzy music)
- I think I'm already on this trend.
- Hahaha
- Meat?
- Meat
- [Mike] Yeah.
- Pork?
- Correct.
- Steaks?
- [Mike] Correct.
We're talking about craft meat here.
These are two pork shoulder steaks
from The Ethical Butcher.
The Ethical Butcher is changing
how animals and humans co-exist in the food chain,
and how we view our place in nature.
They claim that they're farmers honour natural systems,
and farm in ways that increase biodiversity,
and regenerate land,
having a positive impact on the British countryside.
They believe that all farming should be like this,
so a proportion of their profits are channelled into
training more farmers in regenerative technique.
The Ethical Butcher started
by launching on Crowdcube, the platform,
and they raised over 1.2 million pounds,
with 777 investors, each having now a share in the company.
- It's an interesting concept,
because I like to eat meat.
I also know that eating meat isn't the best thing
for the planet, but I do like to do it,
and so therefore when I do do it,
I wanna make sure that it's being done in the right way
and it's not constantly contributing to negative impact.
- So all of their producers have to adhere to
a strict standard of ethics
that The Ethical Butcher have drafted
due to their belief that
there is a general lack of existing,
reliable quality assurance in the meat industry.
Now you know a little bit more about them,
do you want to eat some of the food
that we got from them?
- [Barry] That is the most stupid question ever asked.
- [Mike] So what you have there is
a red duroc pig ribeye steak from Dingley Dell farm.
- [Barry] Amazing.
- [Mike] And you also have
a supermarket pork shoulder steak,
so the same thing as an equivalent.
Now these have a mango barbecue glaze,
and are cooked slightly pink.
And the reason for that is just to show that you don't need
to cook good quality pork all the way.
So we got four steaks in the supermarket, which
equated to two steaks from the ethical butcher.
- Size is one thing, but yeah,
the marbling is very, very different, isn't it,
it just, that looks like a much nicer cut.
- [Ebbers] Stand out difference of the colour as well,
and a lot of that comes with the ageing.
So, The Ethical Butcher is dry aged as well.
So you've kind of got a more intense flavour.
- Whenever we talk about veganism, and we talk about meat,
one of the biggest arguments that comes up,
apart from the ethics of butchering animals,
is how meat production is
adding to the climate emergency that we're in.
And so, if there really is a way to have
the best of both worlds,
that's quite interesting.
- I think it's interesting.
You realise it's impossible to have the best of both worlds.
You have to attack it from both sides;
we have to reduce the amount of meat that we're consuming.
And in parallel,
the meat we do eat should be more regenerative.
- The eating experience between those two steaks
is remarkably different.
A, The Ethical Butcher's steak
is so much sweeter.
The texture of them.
It has different textures as you bite into it.
- [Mike] Mhmm
- So I already use online butchers when I'm barbecuing,
because for me that's spectacle food,
and I want the best quality that I can find and afford.
I still add meat into our weekly online shop,
- [Mike] So do I
- for everyday purposes,
and I know that that's going to have to change.
We're going to have to switch the ratio
of what we can afford and how much meat we eat.
Will have to switch.
- So let's talk price, give you an equivalent.
The supermarket equivalent,
four steaks, 420 grammes; £2.27
For the same weight,
How much do you think I paid
for The Ethical Butcher's steaks?
- Five pounds?
- 11 pounds 80.
(cash register rings)
- Okay I was a little bit off.
- It is a lot more.
And that is out of reach to a lot of people.
It is worth the money,
but it's a complete mindset shift
in terms of how much money
we should be expecting to pay
for good quality produce.
- Well, there's obviously one question
- Of course
- that we are all asking, and that is,
ethical craft meat:
the new revolution, or not the solution?
- [Jamie] (gasps)
- [All] ohhhhh
- Yeah that is the question I was thinking actually, yeah.
- [Mike] (sniggers)
- I'd like to think it's the revolution.
- I hope it is.
- I think we're a long way off a solution, though.
(whoosh, upbeat music)
(whoosh, electronic music)
(whoosh)
- [Barry] Mike, now, you're in the seat.
Please, lift the closh.
(upbeat music)
- [Mike] It's milk, but it doesn't look like cow milk.
- [Barry] Oh, really?
- It's got little bits.
- [Barry] Ooh, okay.
- [Mike] It looks like coconut milk.
What is the trend?
- After five or 10 years of alternative milk,
is the new food trend... milk?
- [Barry] Milk is trending at the moment,
you can milk a lot of things that aren't mammals,
but this is from a mammal,
just not one you'd expect.
- [Ebbers] I think you should stress,
when you say milking things that aren't mammals,
you're referring plant-based things,
(crosstalk)
- Yeah, you know what I mean
- as opposed to milking fish and reptiles and birds.
- [Barry] Yep, that was, that would be weird.
- Have you tried it?
- [Barry] (laughter)
- Should I put you out of your misery?
- Yeah!
- This is camel milk by Desert Farms.
- Interesting.
- In my head is slightly watered down because of the humps.
Must come straight through, mustn't it?
[Sniggers]
- You don't milk the hump.
- That's not how it works?
- [Jamie] Oh, I thought that the two big
(Crosstalk, laughter)
- [Barry] "Hailed by ancient wisdom
and powered by healthy camels,
camel milk gives us modern folks
the nutrients and vitamins we need.
Every bottle is packed with the nutrients
that love you right back.
It absolutely is the world's most wholesome dairy beverage."
- [Mike] Bold words from Desert Farms.
- It's very heavily marketed around sort of like,
the nutritional angle.
So, you know,
excellent sources of calcium, vitamin D,
potassium, no hormones, no antibiotics.
The most nutrient-dense milk on the planet.
- [Barry] So it's slightly lower in saturated fat,
10-times more vitamin C,
and more calcium and potassium than cow's milk.
- If you'd have told me, 'Mike, here's a glass,
this is full of camel's milk, drink it', I'd go oooh.
I expected it to taste funkier than cow's milk.
- Is it 'cause all camels you've seen are super funky?
- They do walk like, they've got the groove, haven't they?
- I wasn't aware that Holland had a plethora of camels.
- Or desert.
- Yeah, so these are, these are farmed camels
from the hills of Switzerland to Spain,
Holland, all over,
not quite what you'd expect from camels.
- Well as a glass,
It tastes very nice.
- Do you want to eat the milk instead of drinking it?
We've got a dessert for you.
- Yes, I do.
(whoosh)
- [Ebbers] Oh, he's got a good crack.
(crack)
Oh, he's got a lovely crack.
- [Barry] So what you've got there is
a baked creme brulee pudding.
- [Mike] Wow.
It's enough there to serve four.
- [Ben] At least. Okay.
- [Barry] Wow.
- Rice pudding creme brulee. Hello!
- What is it on top Barry, is it camel-mel?
[laughter]
(crosstalk)
- Yeeee, I got him! I got him!
- Cheers
- Right, it's unbelievable, yum yum yum.
Most important thing to deduce
is that you can't taste the camel milk in that.
- [Barry] So a passion for camel milk began in Saudi Arabia
where the founder, Walid, was visiting his family
in his home town of Jeddah,
looking for raw milk.
And it's only when somebody approached him
with a plastic bag of raw camel milk,
did he realise this was a thing.
And, and then he's worked out a way
of taking it to the masses by deciding to bottle it.
And only recently has it made its way
over to Europe, where it is now being farmed
across Europe, and frozen on site,
and in front of you now.
- I guess a camel in the desert
struggles to get a strong and complete diet,
but they are kind of built evolutionarily for that,
whereas you give them lush grass in the Swiss Hills,
we know that the Swiss dairy's great for that very reason.
- Mhmm.
- Well, the Hills are alive, aren't they?
- Literally, camels
- The sound of camels.
- [Ebbers] (laughter)
- [Barry] It is extremely expensive to harvest a camel.
It's 50, 50 times costlier.
- Costly camel!
- Is that, is that harvesting?
- It's really expensive,
about 50 times more expensive than milking a cow.
- This, this is interesting 'cause I was going to ask,
but it says on the bottle,
'a great alternative for those
who may be allergic to cow's or goat's milk'.
I wonder what it's like in a cup of tea.
- Mmmm?
- That's a key question to whether I'd buy this or not.
- Let's talk about cost, so,
- Yes.
- For a 500 mil bottle of cow milk, it's 65p.
- This is 500 mils.
- Don't forget, to milk a camel,
it's 50 times more expensive than it is to milk a cow.
- Four pounds?
- It's 11 pounds 50.
- These guys say that they provide
a sustainable source of income
for small family farmers, which is a good thing.
Who am I to argue what this is priced at
if that's what they're doing?
First off.
However, at that price, I would not buy that.
- So, camel milk: is this the new Milky way,
or is it not worth the time of day?
- Ooooh
- I think camel milk in general
is really, really interesting.
And if it says nutritionally beneficial
as this particular product, I think, great.
So I'm gonna say
it's the new Milky way.
- (surprised) Oh.
(beep)
(rapid beeping overlayed by louder, slower beeping)
- [Narrator] Oh dear, oh dear.
- Oh my
- (beep) is going on?
- [Narrator] Prepare new depths of ineptitude
as Pass It On goes live.
- Sounds like a great idea
- [Narrator] On Thursday, August 26th
we stream three live shows across three time zones.
[Cork Pops]
- What is that?
- [Narrator] And you decide what goes down.
- That
- So wait a minute.
- Was silly.
- Where, where do you go with this?
- [Narrator] More chaos, more panic
- No!
- [Narrator] Same Janice
(laughter)
- [Narrator] Pass It On live
- No, Jamie!
- [Narrator] When it's live, there's nowhere to hide.
Tickets available at sorted.club
(whoosh, upbeat music)
(whoosh)
- Okay Baz, your turn.
- Ooh!
- [Mike] Ooh
- [Ebbers] Yes.
- Perfect for today.
- Well done, Ebbers.
- [Mike] Well done, Ebbers.
- Is this a trend? If it is,
I'm ahead of the curb 'cause I've had these
in my freezer for quite a while now.
- What, ice lollies?
- Alcoholic ice lollies.
- It's certainly not brand new,
but we're seeing more and more of it pop up;
this is taking classic, nostalgic foods
and turning them into something suitable for grown-ups.
In this case, this is We Are POPS,
founded in 2014, so yes, far from brand new, but
'Our goodies for grown-ups are made in Britain
with natural premium ingredients
and a dash of real alcohol'.
They also do a bellini, Prosecco and peach.
They also do gin and tonic, with Gordon's gin.
So they have kind of teamed up with Diageo,
and they've got a number of their brands underneath it,
Pimm's being one of them.
- Nice!
- Can do it at home the same way?
So if all goes to plan,
(bassy electronic muic)
- Ooh!
- Mmm
- Espresso martini?
- Oh, shut up.
- No way.
- Negroni?
- (gasps) oohhh!
They've got a Negroni! Ebbers has got -
- I've gone for a little amaretto sour.
- [All] Oooohhh!
- [Jamie] Cheers! Thanks, Ebbers!
Oh my goodness
- That's a really good Negroni!.
- I mean, this tastes actually genuinely delicious.
- So they are actually a similar ABV
to these lollies, like between 4-5% we think,
and therefore they freeze solid.
So they're not as boozy as cocktails,
but they've got the same flavours.
- I enjoy drinking Negroni because
I find it really relaxing.
It's not about the alcoholic content,
it's about the experience,
and I'm getting a lot of that experience,
but it's colder, and it's cooling me down.
- [Mike] So as an industry, the alcoholic ice lolly trend,
I mean, there's that much money in that
because it wouldn't have occurred to me to be like,
'wow, that's an amazing business idea'.
- I suppose it depends on, you know, if you know,
if you have to go out for outside investment,
how much of your initial investment gets diluted,
and do any of your assets get frozen?
These are all kinds of consideration.
- How much lolly you have at the end of it.
- Exactly.
- Sorry Ebbers, an you answer the question please?
(laughter)
- How many bars are there serving cocktails,
and how many adults are there buying those?
'Cause I would imagine that's your potential market
in a really weird way. I imagine it's huge.
- Next time I go to the ice cream van,
do I, will I have to bring my ID with me?
- It's a good question.
- [Mike] It's a great question.
- So while we carry on slurping these,
let's talk price, three in a box, how much are you paying?
- I think a box of three, probably about a fiver?
- You can have change! Three pound 50.
So one pound 16-ish per lolly
(cash register rings)
- [Barry] Aah.
- Well worth it. Well worth it.
- Go on Ebbers,
Ask him the question everyone wants to know.
- We're all thinking it, Ebbers.
- [Ebbers] Could this be a stunning adult pop,
or should they just stop?
- This is an easy one because, I do already.
I take an adult pop every single day.
- Which means it's over to you guys.
Which of those food trends was your favourite?
Comment down below.
- And let us know what the rising food trends
are in your area,
and we'll select a few for the next episode.
- Oh no.
- Oh, no!
(laughter)
(upbeat music)
(beep)
- It's gonna start aah,
then it's gonna go uh,
- No
- [Ebbers] Then it's gonna go.
- Right, we're rolling on this.
- Yep
- [Mike] We've all seen it.
- [Jamie] Yep
- And that was evidence. There's your blooper.
You're welcome.