Blind Tasting BUDGET vs PREMIUM Ingredients | Are they worth the extra? | Sorted Food

It’s Barry VS Jamie in today’s Pick the Premium!! Can they tell the difference between a BUDGET Ingredient and a PREMIUM Ingredient in a blind taste test SHOWDOWN?! Watch to find out!

Gnocchi:

Spinach:

Tuna Steak:

Red Wine Vinegar:

Time to CANCEL your boring dinners!

The awesome benefits of the Sidekick app:
- Unlock your kitchen confidence to discover awesome new ingredients and dishes
- Reduce the stress of deciding what to cook EVERY day
- Grocery shopping made simple, with an automatically-generated list
- Cook more sustainably & reduce your food waste

[ValeTam]

As someone who didn't buy any advent calendar for herself, to find out we're getting a Sorted one is THE BEST NEWS 🤩

[quietjoe]

Really appreciate the effort it must have taken to release so many videos in one month, especially with a live show coming up. It's great to have Sorted back on a Friday as well.

[ylk]

Mike being a good dad to Baz made my day

[najoheuer]

For something like Salmon, ensuring that it goes through a sufficient freeze to kill parasites is important if you plan to eat it raw.
ALL Tuna is frozen shortly after being caught, because that's the best way to transport it to shore, so tuna is safe to eat raw by default.

[ravenshrike]

Point of order, balsamic vinegar skips the wine step and is turned directly into vinegar from the must after being concentrated. Whereas red wine vinegar is red wine that is turned into vinegar, which completely changes the flavor profile regardless of how premium the product is. You take an 8 year old cabernet, no matter how high quality, and turn it into a vinegar, you will get a product much closer to A than B. That last one was a pure bait and switch.

[angelwings]

I have to say Barry has come such a long way from the original Pretentious videos. He used to be all about the novelty and the expensive versions but now he’s all about the usefulness and actual applications of the products. It’s been awesome to see his growth.

[JohnBainbridge]

It would be interesting if you did 3 price points. I often find that mid-price stuff is the most worth it, because cheap stuff is boring and expensive stuff is rarely good enough to justify the price. In practically every industry, it's the mid range producers who care most about quality. Too many expensive brands are more concerned with being fancy than being good.

[Ishfwilf]

These budget vs premium episodes are genuinely so helpful!

[RoseArkana]

24 days of sorted content, back to back?! Lads, love it, I'll be here to see the video every single day!

[hamwise]

Spaf is spot on - and I don't care if no one sees this or that I'm late... the story you tell yourself and others about what and how you cooked certain meals is everything. Its the feeling. The emotion. The experience.

[andieluke]

Am going through a really rough time, and have been re-watching your videos on a loop to cheer myself up. The advent videos are a bright spot to my day. Thank you for this lifeline.

[RaidValency]

6:20 It feels like every so often we get a lore moment from the boys, including occasionally being reminded that Mike was a primary school teacher. Which made the picture of you having to blow 30+ year old Barry's nose for him, like a child, hilarious XD

[celarts]

Super appreciate the extra vids and the work y'all are putting into them, y'all are always a comfort channel for me especially around this time of year

[ingeh]

Barry needs a new shirt/sweater text, 'snortedFood'😂😉❤ love this❤❤

[someguy]

You know you've been friends for awhile when you want to warn your friend he's about to eat a fork full of horseradish... but not enough to go above a whisper. That was hilarious.

[ruffunity]

Jamie just eating a spoonful of horseradish is hilarious 😂

[ian]

The nose wipe to Baz was singlehandedly the most funny and tender thing I've seen in a long while. Thanks for the video.

[reesealmack]

That gnocchi dish on sidekick is one of the best simple dishes I've ever made.

[ReaperUnreal]

I really appreciate you guys using sustainably sourced seafood. Having been to Antarctica recently and seen the impact of fishing, I REALLY appreciate your baseline for fish being line-caught.

[Jaytas]

One thing I think need mentioning in regards to the tuna is the cut off the fish your getting, tuna like beef has different cuts of meat depending on which part of the fish it comes from. It's a bit like comparing a sirloin to a ribeye stake. Each cut has a different flavour, texture and price point. I think we often fall into the trap of thinking of fish as just one piece of meat, be it Tuna or Sardine. When was the last time you went to a restaurant and just ordered a beef stake without knowing the cut.