- Hey, welcome to Sorted.
We're a group of mates from London
looking for exceptional things in food
that'll actually make a difference to your life,
or just make you laugh.
Two of us are chefs, don't worry, the rest of us are normal,
and everything we do starts with a suggestion from you.
♪ Imma make them wait ♪
♪ I'm a pancake chick but I take the cake ♪
♪ I'm gooey in the middle baby let me bake ♪
- Hello! I'm Jamie, and this is Mike.
- And today is one of your favorites,
it's one of our favorites.
We buy a load of pretentious stuff
and we get our mates to review it.
- Jamie, we have the first one
almost under the kloche.
- (murmuring) He likes it already
because it's in a Kilner jar.
- A butter making kit!
- So the Kilner jar just holds
everything I need to make butter.
- Herbs.
- Some salt.
- And that's my recipe and instructions.
- It's a make your own herb butter kit, make some butter.
- I'll need a bowl, a mixer, a fine strainer,
a measuring cup, and some refrigerated cooled water.
- Yeah, this jar has contained three
of the eighteen things I need to make butter.
- Pour the cream, milk, buttermilk
into a bowl and cover it with a lid.
Leave this mixture for sixty minutes
outside the refrigerator to acidify.
- I'm using one of the three things.
- Oh!
- After an hour, beat the mixture
with a powerful mixer at maximum speed.
(mixer spinning)
After approximately 30 minutes the mixture will
separate into what you might call butter in a milky liquid.
- What we have is, - (moans) Oh.
- Cottage cheese.
- (laughs) Yeah, that's essentially what it looks like.
- We looked at some of the reviews
of the kit, as well, and there are several people
saying that the recipe failed on them, too.
- Wow. You set me up to fail.
- So, Ebbers is going to give you his amazing
butter recipe, which we are assured does work.
- Just whip up double cream.
Basically, you want to separate the fats from the cream.
- I've definitely over-whipped that.
- What've you got?
- Oh dear.
- Yeah, that's butter.
- That's completely separated,
and that looks like butter, unflavored butter
I guess, and milk water.
- Okay, it's going for a little bit of salt.
- Nondescript herbs,
- It's good butter.
- I mean, we made that in five minutes.
- How much would you pay for your
do it yourself herb butter making kit?
- Can't be, it really can't be any more than 8 pounds.
- Is it more than 10 pounds?
(cash register chimes) - It's twice that,
at 19.99, although we did get it for 16 quid.
- Why?
- They want to sell that for 20 pounds?
- And we then had to go and buy
all the other stuff to actually make butter,
which didn't work.
- There's nothing there!
- Pretentious or not?
- It's not pretentious, it's just a bit pointless.
- No (bleep). It's not pretentious, it's (bleep).
- Have a go at number two. Pow!
(moans)
- Bang.
- Is it applesauce?
- It is not applesauce.
- It looks sweet.
- It almost smells like alcohol.
- Tastes a bit like cider.
(laughs)
- It's a bittery honey. Bitter honey.
- This is spreadable beer.
Finally, you can eat the stuff.
- Move over, Branston Pickle and mango chutney.
Each life changing jar of deliciousness
contains 40% beer, it's smooth, gooey,
with an intense hoppy scent.
- That is beer!
- There light blonde beer?
- Why don't we treat you to beer on toast?
(laughs) - Okay. Oh,
(siren wails) (cheering) except what has happened
is I've just burnt the toast.
- So that's a chef that can't make a cup of tea,
and can't make toast.
- What is that?
- I can't be here, and there.
- Anyway, right,
- You got me some real toast. - Food waste!
- Cheers.
- That works, by the way.
- Thank you.
(crunching toast)
- I love this. It's just...
the gooeyness of it, and the spreadability
of it is really satisfying to eat.
- They say spread it liberally on toast
or just chug down the whole jar.
I'm not sure about that,
but how much would you pay for a jar?
- (mumbling) Fiver. I'll do a fiver on this.
- Six pounds.
- Just shy of a tenner at 9.99.
- Yeah, if I was ever offering tea and toast to people,
I'd go, "Jam, marmalade, beer."
- Don't know if I'd pay £10 for it, though.
- Spreadable beer, pretentious or not?
- Yep, pretentious.
- I mean, yeah, it's pretentious, but I like it.
(jazz trumpets)
- Do it.
- (scats) You got me rose petals?
- Straight away, that looks like coffee,
but it's...
been used.
Ooh!
- Really fruity, you can smell.
- Cranberries!
- Not cranberries.
- Cranberries!
- Nope
- Definitely cranberries.
- Are you getting any kind of...
- Cranberry? Yeah.
- These are dried coffee cherries,
used to infuse into boiling water, much like tea.
They provide the fruity notes of coffee, with the caffeine.
So normally, that coffee pulp,
that you now have in your fingers,
or the dried cherry, would normally be wasted.
- Doesn't taste anything like coffee.
- Ah, yes.
- It doesn't taste like coffee at all.
- It is slightly fruity, but more than that, it's watery.
- When you eat it, there's a bitterness
that comes through, whereas within the tea
I don't get bitter at all, I just get the fruitiness.
- How much do you think that sells for?
- 15 pounds.
- Five? A fiver again, I'm going fiver.
- Would you buy it for seven pounds, 80 pence?
- That's at half, near enough,
what I said it would be. Seven pounds 80?
- I like it, it is expensive, I'd recommend you try it.
- If I got a caffeine hit from that,
and I could serve it to my friends
when they came around, and I'm like,
"I'm not going to get you a cup of coffee,
I'm going to get you some coffee cranberry things instead."
- You still haven't gotten through to him.
- It becomes like a point of interest,
and I think that could be quite good.
- He's literally made his decision
as to what he thinks it is, and it is that now.
- Yup.
- The reasons that you just cited for it
being appealing to you sound pretentious to me.
So is it pretentious?
- It is pretentious, but I'll have to tell you
in a little bit whether I think it works
- I don't know why, but that's not pretentious.
- (flabergasted mumbling) Cucumber?
- That looks like I've just been to McDonald's,
and I've deconstructed the burger the way
I always do: get rid of the rubbish.
- I'd say that the gherkins are an
integral part of a double cheeser.
- Do you prefer cucumbers?
- I love cucumbers.
- Wow, you'll be just fine.
- That is strong pickle.
- There's another flavor there, other
than just pickled cucumber.
- What is it?
- That is proper vin, and I am a big fan of that.
- You have some Newflin Pot Gin-Pickled cucumbers.
- Gin?
- Amazing.
- Does the gin make any difference?
I mean, you said it tasted great, so maybe it does?
- I'm trying to think if I'm tasting gin.
- I can taste the gin berries,
and the flavors around the gin
that make that remind me of a gin and tonic,
more than the gin itself.
- I mean it looks like the kind of thing
you're going to pick up in a farm shop or a farmer's market,
artisanal is the right word for that.
- What the hell are you doing?
- Making some knickerbocker glory, obviously.
- That is probably one of the best
pickled cucumbers I can remember having,
apart from the ones that I made.
- He sounds like James.
- Oh, yes!
- Might work quite nice with a cheese toastie.
- (whispering) Yeah.
- You know what, this is going to cut through
the richness of the cheese and the butter
in such a great way.
(toast crunches)
- Is that a good sandwich?
- That is an unbelievably good sandwich.
- I don't necessarily think I can taste gin,
but what I can tell you is it's spicy,
the crunch from the cucumbers
is exactly what I want in a pickle, yeah.
- Would you like to hazard a guess at
how much that jar is?
- No, 'cause you're only going to disappoint me.
- Six or seven pounds.
- I would say that that is probably going to be five pounds.
- It's five pounds 99 for the jar, so yeah,
four and a bit times more expensive
than regular ones, but you've just said
that's one of your best cucumbers you've ever tasted.
- I think it's better on it's own
if you want to experience the gin flavors.
- If I wanted to have extra special pickles,
I would make some because they're
actually really easy to make.
- Pretentious, delicious, probably not going to buy it.
- That is definitely pretentious.
Pretentious, but I like it.
- Unidentifiable black syrupy looking thing.
- A soy sauce?
Or hoisin?
- It's thick, and it's dark.
It makes me think it might be something
like a balsamic vinegar.
- That is balsamic vinegar.
- It's fruityish.
- Cranberries?
- Yeah, it's like a balsamic cranberry vinegar.
- Is it bulk standard balsamic vinegar?
- It's brown, (sucks) it's delicious,
it tastes brown.
- Leonardi Condimento Originali il Patriarcha.
- Il Patriarcha means "the head",
and this balsamic vinegar has rightly acquired the name,
because of its 30 year maturity.
Due to it's predominant storage in ash
and cherry wood barrels, the balsamic
got particularly sweet notes.
The bottles are also individually numbered,
have a seal with age and barrel,
and come with a certification.
- There you go, you should put that on the wall.
Ah, I've got vinegar on it.
(laughs)
- That isn't printed, that actually is hand written.
- Did you like it?
- I did like it.
- Get a little bit of smoked burrata,
little bit of mozzarella, some tomatoes,
if you'd like to have a,
- No, I'm happy.
- Apply that balsamic vinegar to one half,
we're going to give you a standard balsamic vinegar
on the other half. - I don't know
if I can put it back.
- Well we'd like you to compare the two.
(bouncy synthetic music)
- This is really liquidy, whereas
the aged one is far more syrupy.
It's much thicker.
The aged one has so much more going on.
- Why don't you think about how much that bottle might be?
- Don't want to think about how much the bottle is.
'Cause it's only going to make me angry,
and I'm having a lovely time.
- There's nothing that jumps out about this
that goes, "this is more valuable," apart from packaging.
- I'm tempted to say that this aged
balsamic vinegar,
- Complete with certificate. Complete with certificate
of authentication, is as expensive
as the number of years it's been aged for.
I think that's probably 30 pounds.
- We found a nice, branded aged balsamic in the supermarket,
so that one's not aged, the comparison
you had there, but we looked at an aged one,
and that came in at four pounds 10, per 100 milliliters,
- (hums)
- And that one you have there is 23 times
more expensive, that bottle is 62 pounds 50.
960 pounds a liter! Nearly 1,000 pounds a liter!
- (laughs)
- It is a delicious balsamic,
there's no denying that, but if I had them
side by side, one identical to this,
then I'm not really sure I could tell the difference.
- It's because they'd be identical.
- Of course it's pretentious.
- Really?
- Yeah, but it's also bloody delicious.
- It's good that they're out there,
so the standards are set, but my god,
is it pretentious.
- Give the video a like and comment down below,
let us know, what did you think of the ingredients?
The spreadable beer, the coffee tea,
would you eat it? Drink it? Buy it?
- Well great news, a couple of weeks ago
we let you know that our amazing book
Bucket List had gone on general sale.
Well they all sold out, and lots of you got upset.
So we found some more! They were just lying around.
- Underneath the sofa.
- And they are on sale now,
there's not many of them, so you need to snap them up quick.
- If you don't already know, The Bucket List book
is full of stories of some of the
most incredible dishes that mean the most
to people from around the world.
Us, top chefs, community members, everyone.
And not only the stories behind them,
but also the actual recipes so you can
recreate them at home, and find out
why they're so special for yourself.
- I made a wedding cake.
- I mean, that's a story in itself.
- That is a story in itself
- Well I made brisket, but no surprises there.
- We've said enough, so we're going to leave it there,
have a wonderful rest of your week,
we'll see you on Sunday at four p.m.,
make sure you subscribe, make sure
you like the video, make sure you comment,
make sure you enjoy your week. Bye!
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by a group of friends, so if you like
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Everything you need to know is linked below,
thanks, and hope to see you in a few days.
- (singing operatically) Knives,
knives to grind, any knives to grind?
- (singing high) Ripe strawberries, ripe!
- (also singing) Who will buy this wonderful feeling?