Blind Tasting PREMIUM Ingredients vs BUDGET Ingredients Where Best to Spend Your Money? Ep. 3
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Date: 2020-09-27
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Comments and reviews: 9
keeperofthegood
Yup, looking at two cheeses without colourants added you can see the green/yellow hue of the one cattle fed on pasture vs cattle fed on pellets. It would be interesting for Sorted to explore the making of cheese. It is a topic that can go large very fast but not too long ago in history (like your Great Grandmums time frames now) many people still made their cheeses at home. Maybe look at grass fed v pellet, spring pasture v autumn, pressed dry long aged v soft like brie v a simple cream cheese and acid and vegan variations. I have made my own cheeses a half dozen or so times, not an easy proposition here in Canada as access to dairy is restricted (our re-formulated dairy is 4 dollars for 4L while the artisan farm direct to you milk is 9 dollars per 1L) but in the UK you should be able to pretty easily. Just to edit in a thought, have Jamie make a Mozzarella a good single session beginners cheese with rennet and have Barrie make Paneer a good beginners single session acid set cheese. then have them serve you a dinner with their cheese as the feature: )
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Yup, looking at two cheeses without colourants added you can see the green/yellow hue of the one cattle fed on pasture vs cattle fed on pellets. It would be interesting for Sorted to explore the making of cheese. It is a topic that can go large very fast but not too long ago in history (like your Great Grandmums time frames now) many people still made their cheeses at home. Maybe look at grass fed v pellet, spring pasture v autumn, pressed dry long aged v soft like brie v a simple cream cheese and acid and vegan variations. I have made my own cheeses a half dozen or so times, not an easy proposition here in Canada as access to dairy is restricted (our re-formulated dairy is 4 dollars for 4L while the artisan farm direct to you milk is 9 dollars per 1L) but in the UK you should be able to pretty easily. Just to edit in a thought, have Jamie make a Mozzarella a good single session beginners cheese with rennet and have Barrie make Paneer a good beginners single session acid set cheese. then have them serve you a dinner with their cheese as the feature: )
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Claire
I think all British cheddar is going to be better than standard American Kraft block yellow cheddar. I guess the Cathedral City is probably closer to a Cabot brand Vermont sharp cheddar we have here in the US and the other sounds closer to some fancy upstate New York cave-aged cheddars you can get here. We rarely get English cheddar imported into the US because of laws about importing unpasteurized dairy products. (My favorite cheddar I ve ever had was a five year cave aged New York cheddar that I actually bought at Costco for a steal. It was absolutely beautiful cut up and eaten with apple slices and I also shredded some to put in a pie crust for an Ina Garten autumn chicken pot pie recipe that was incredible)
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I think all British cheddar is going to be better than standard American Kraft block yellow cheddar. I guess the Cathedral City is probably closer to a Cabot brand Vermont sharp cheddar we have here in the US and the other sounds closer to some fancy upstate New York cave-aged cheddars you can get here. We rarely get English cheddar imported into the US because of laws about importing unpasteurized dairy products. (My favorite cheddar I ve ever had was a five year cave aged New York cheddar that I actually bought at Costco for a steal. It was absolutely beautiful cut up and eaten with apple slices and I also shredded some to put in a pie crust for an Ina Garten autumn chicken pot pie recipe that was incredible)
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Ronon
Not sure that a Champagne tasting was really a fair test. When I worked in the hospitality industry my one tip was that it doesn't matter how much you spend it's whether you like it. Not only that but Tattinger make a Blanc de Blanc with purely Chardonnay grapes which is vastly superior to the good champagnes, you could also spend FAR less on a VERY good quality Cava or Prosecco & get a superior product than most Champagnes.
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Not sure that a Champagne tasting was really a fair test. When I worked in the hospitality industry my one tip was that it doesn't matter how much you spend it's whether you like it. Not only that but Tattinger make a Blanc de Blanc with purely Chardonnay grapes which is vastly superior to the good champagnes, you could also spend FAR less on a VERY good quality Cava or Prosecco & get a superior product than most Champagnes.
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Kevin
I think Barry just proved why he is doing so good in the cooking competitions. Turns out he has an amazing palate and an equally good sense of smell. If you are a fan of Top Chef you know even the best chefs in the world struggle with these taste tests. Barry certainly has a lot more depth that these guys give him credit for. I am betting James made the pancakes, for once they looked like pancakes.
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I think Barry just proved why he is doing so good in the cooking competitions. Turns out he has an amazing palate and an equally good sense of smell. If you are a fan of Top Chef you know even the best chefs in the world struggle with these taste tests. Barry certainly has a lot more depth that these guys give him credit for. I am betting James made the pancakes, for once they looked like pancakes.
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Anomalie
This was a fun one! I liked the idea of three options, maybe ordering them from most to least premium as a chance at half-points? And food suggestions. I'm a big seafoodie so I'd love to see fish, or smth like scallops because they're so traditionally premium but i want to know how much is hype. Loving everything you guys do!
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This was a fun one! I liked the idea of three options, maybe ordering them from most to least premium as a chance at half-points? And food suggestions. I'm a big seafoodie so I'd love to see fish, or smth like scallops because they're so traditionally premium but i want to know how much is hype. Loving everything you guys do!
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food
I think doing a comparison of premium vs average American products would be amazing assuming most of your views are Americans and Canadians (since our nations eat similarly. Also, a video about Korean, Russia, Brazilian etc other countries, especially exotic places like African countries or Kazakhstan etc
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I think doing a comparison of premium vs average American products would be amazing assuming most of your views are Americans and Canadians (since our nations eat similarly. Also, a video about Korean, Russia, Brazilian etc other countries, especially exotic places like African countries or Kazakhstan etc
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Shreyas
Could we have a few more Big Night In's now that most of us are stuck at home from either lockdown or with all courses/most jobs being work from home? I love the Big Night In's and I kinda miss Mystery Night Out as well, so maybe once this pandemic scare is done, a few of those as well?
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Could we have a few more Big Night In's now that most of us are stuck at home from either lockdown or with all courses/most jobs being work from home? I love the Big Night In's and I kinda miss Mystery Night Out as well, so maybe once this pandemic scare is done, a few of those as well?
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Leann
Of course Mr. Pretentious had a perfect score, this is his lane. Jamie is always living his best life and everyone loves him for it. For a future pick the premium, honey would be a good idea. If just to see Jamie's Winnie the Pooh impression.
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Of course Mr. Pretentious had a perfect score, this is his lane. Jamie is always living his best life and everyone loves him for it. For a future pick the premium, honey would be a good idea. If just to see Jamie's Winnie the Pooh impression.
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Marios
can we get a video where the guys compare cheap an expensive products but both from the supermarket? like when you're at supermarket and have to choose between the 3. 19 beef mince and the 3. 65 beef mince. something like that
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can we get a video where the guys compare cheap an expensive products but both from the supermarket? like when you're at supermarket and have to choose between the 3. 19 beef mince and the 3. 65 beef mince. something like that
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