Hey. Welcome to Sorted. We're a bunch of
mates in London, looking for the
exceptional things in food that will help make our--
and your-- lives a little bit better. In amongst constantly ribbing
each other, some of us are chefs. The rest of us--
well, we're normal. But every video we make always
starts with a suggestion from you guys. I'm gooey in the middle
baby, let me bake. Hello. My name is Ben, and this is Baz. Today, I'm terrified,
because Ben's been shopping, and he's asked us
to review the moon. So today, we've
gone out and bought five arguably
pretentious ingredients. Definitely. And we're going to put
them to test with our mate James, who's a chef, and our
mate Jamie, who's definitely not a chef. I have no idea how they're
both going to react to these. They have to guess
what they are, what they might use
them for, how much they cost, and therefore-- also,
if they're useful, or not. My gut reaction is that James
has all these in his cupboard, already. Is that because you
have, and you're projecting your own thoughts,
and you just want to be James? Yes. No. Well-- well-- well-- yeah. Let's kickoff. Lift the cloche. Oh! Barbecue sauce? [SNIFFS] Oh, it's fruity. It's not barbecue sauce. Oh, I recognize that taste. It's balsamic-y. Little bit onion-y. Blueberries. It's like a-- like a balsamic
vinegar glaze, or something. It's ketchup. But it's a black garlic ketchup. Black garlic? What would you use it for? Because I've said it is a glaze,
it might go well as a glaze. Like, on some kind of
meat, or something. I'm guessing, like, posh
chicken nuggets, or something. [LAUGHING] In each of these
instances, we've also got you one dish-- that
might be a cliche, it might be interesting-- for you
to taste it, and to think, is this better than an
original, normal ketchup? It's very sweet. Which is weird, because
tomato ketchup is sweet. But this feels sweeter. That takes on a completely
different, like, flavor and experience than
just having ketchup. As an ingredient in
that jar, how much might you pay for
that job, there? Oh, it's got Anglesey
sea salt, innit? Hang on a second. That changes the
game, doesn't it? Six pounds. I wouldn't pay more than
three pounds for that. That particular bottle was 5.95. And comparison is always
important, so where we can, we're trying to make
a direct comparison. That is 7 1/2 times more
expensive than a branded tomato ketchup. I-- [SIGHS] I probably
wouldn't buy a jar of it, just because I just
wouldn't use it enough. I think I'd-- I'd buy that more
as a cooking ingredient than a condiment, almost. I would probably buy that, if
I was in the right mood-- like, at a farmer's market,
and I hadn't-- you know, I was in that more
frivolous stage of going, like, oh-- they've got
some honey made by-- I don't know--
wasps, or something. Like, oh, that's worth a try. I'm guessing you bought that
shirt at a farmer's market, as well, then? Yeah. On a whim. Exquisite taste. Yes. Barry, have you got
a bottle at home? Yes. I have. Where-- where did-- where did you buy yours? From a farmer's market. Pretentious or not? Yeah. But also delicious. Pretentious or not? You decide. Give us a twirl. Oh. Oh, no. Is this-- it's glittery. It's going red
with skin contact. And it's so glittery. Smells sweet. There's bits of gold
leaf in it, isn't there? [GROANS] Oh, OK. Whoa. That's got some sweetness to it. Looks like sherbet,
or something. This can only be used
for, like, one thing. It's got to be
cupcake decorating. This is Rose Gold
Shimmer, for prosecco. No. Shimmer for prosecco? Are you actually having a laugh? It's lovely. It's dry. It's fizzy. It's prosecco. Half a teaspoon. Oh, yeah-- look! Look! (WHISPERING) Silence. Of course, I-- I
don't know how this is gonna work, due to the
fact that he's kind of blind. They also say that,
of course, it's perfectly good to go in
lemonade, for kids' parties, baby showers, and
things like that. It's turned a really nice, dry
drink into something so sweet. It's sherbet-y, kind
of sweet sharpness. And then you get a
prosecco through it. How much would you pay
for that little tub? Bear in mind, you'd probably get
10, 12 drinks out of that-- one or two bottles, probably. The easy answer, Ben, is I
wouldn't pay for that tub. I haven't got that. Don't worry. But I might get some. I reckon they would actually
charge eight pounds for that. Five-- five pounds. Five pounds. It's, um-- It's really expensive, isn't it? Eight pounds 95. [SIGHS] I mean, I'm not-- I'm not actually
surprised by that. At least there is a
little bit of taste, and it kind of fills
the entire drink. And that's the
only thing you need to put into that, to
make it into an occasion. It's like a fancy store. It's like an
accessory, you know? And you're willing to
pay more for accessories than you are for ingredients. Oh, it's definitely pretentious. Weirdly enough, in terms
of pretentiousness, I don't think it's pretentious. I just think it's crap. Pretentious, to me, is where
you are spending more money on something than is necessary,
even though you can get a-- this just isn't a necessary
product, whatsoever. This is just
completely superfluous. Spin it, and lift it. Instant coffee is
not pretentious. I wouldn't have a
clue what that is. Is it gravy granules? Doesn't smell like much. Oh, I'm really-- I'm nervous. I'm nervous. You might need quite
a bit to get it. Maybe a bit more than that. (CHOKING) Not more than that. Don't need more than that. [GAGS] Gah! So-- do you have any
idea what is is, at all? Or not? The only-- [GAGS] [COUGHS] What is that? Like, powdered
licorice, or something? Blimey. Exactly that. That is raw licorice powder. Licorice! Of course. I hate licorice, that's why. Yeah, I hate licorice
of all sorts. I like anise, but I
don't like licorice. That was a good old-- ah. What would you use it for? Presuming you liked it, what do
you think it could be used for? I'd probably use it in
some sort of baked goods. Chili con carne? I suppose you could do some-- something like that with it. But other than
that, I'd burn it. Ben, do you want to try
it with some ice cream? You said you wanted something
that might mellow out the strength of it. So we thought dairy and
cream and vanilla and sugar might help. It needs a lot. It needs way more
than I thought. But none of the acrid
burn is there, anymore. It's all mellowed by the fat. Yeah, it has a real bitterness. I don't hate it when it's
put with something else. I just don't like the
flavor, and would never choose to eat it. Fair. How much would you
pay for a little tub? 4.99. 7.50. Five pound 95 for that. I don't know what
to make of that. What do you make of that? I don't know. This is quite
difficult, isn't it? It's an unusual ingredient. They probably don't
get many people buying it outside of
restaurants, and stuff, so it's going to be a
little bit more expensive. It's not a commodity at all. I'd-- I would actually really
like to use it some more, and experiment with it, and
do some more stuff with it. It's hard for me to
say whether I'd buy it, or not, because I don't like it. But I can see how
chefs would use it, and I think it could
be a chef-y thing. Is it pretentious, or not? I don't know. Like-- I don't think
Barry would have that. And I think that's
one of my markers for is it pretentious, or not. I think it's chef-y, but I
don't think it's pretentious. Pick it up, pick
it up, pick it up. Let's go! Another unidentified
powder in a bowl. Oh. Whoa. Smokey. It's not salt. After smelling it,
it's definitely smoked. But I was just thinking,
is it smoked salt? It could-- but tasting
it, it's not salty. Is it smoked sugar? That's exactly what it is--
oak smoked granulated sugar. What might you use it for? 100% of caramel. You wouldn't get any
flavor if you baked it. I hate this. "Following the success
of our smoked salt, and smoked water--" are you
actually having a giggle? I'd be interested to know what
it tastes like when it's used. Cue taster. We've made you two
cremes brulee-- vanilla. One with regular granulated,
one with smoked granulated. Are you-- you're not going
to tell me which one's which, are you? Just some strawberries. OK. So you have to use a lot of
it to get the smoked flavor. The smell is there, but the
smoke flavor doesn't come out until you literally pour it on. I say that's the smoked one. Correct. That is the smoked one. Not because I can taste smoke. Because that's coarser
than castor sugar. And that had a better top. How much do you think,
for that packet? I'm going to say four pounds. Six pounds. Four pound 50, for that. But I think the interesting
thing is the comparison. That makes it 65
times more expensive than regular granulated sugar. That is the wankiest thing
that we've had, so far. It's-- it's another one
that I want to try more of. Because-- infusing
that into the custard, making syrups out of it-- I'm really interested. I feel like cocktails
might be great. Pretentious, or not? Useless, or not? [LAUGHS] I mean, I feel
like there's no question that that's pretentious. Don't need to ask these guys. If you want smoked sugar, make
a fire, pour some sugar on it. Don't spend four pound 50 on it. It's-- it's pretentious. It is. Do it. It's too warm in here to be ice. Oh. Pa-pow. Oh. Great. I think he knows straight
away what that is. Says a lot. So did you. I know. Oh, it tastes like
seawater in Spain. It's so salty. This looks like Himalayan
salt block, and-- are we-- we're probably not
cooking on it, are we? Are we cooking on it? Because you don't have
to cook on it, do you? You can, like, shave
it, and season it. So this is what they
are saying about it. Chefs and foodies are now
grilling, chilling, softening, searing, and serving on
these pink salt blocks-- otherwise known as salt plates. Cooking on a
Himalayan salt block naturally imparts the minerals
and vast health benefits of the dusky pink
salt into your food. So basically, what we get in
our jaws, that we then twizzle, starts out life as this-- which
actually starts out as, like, a glacier, or something. And that's ice. Right. I hate to break
it to you, James-- you're testing it for cold food. Tell me Jamie's not
testing it for steak. Tell me that's not
going to happen. You know what you could
cook on that, then? If you heat that up, you
could cook a steak on that. Barry, what do you use your
Himalayan salt for, at home? I've got-- I've got
a little tiny one-- You've got a block? I've got a little tiny one. Of course you have. I hate you so much. And so, how does that
taste better than-- [MIMICKS SALT GRINDER] It's not about the taste. It's about the experience. [WRETCHES] Sashimi-- does serving it
on a Himalayan salt block make any difference? What happened to the rest
of my-- my-- my salt block? I don't know if it's user
error, or whether that just don't work, but apparently
it cracks in the oven. Oh, it's salty. Whoo! What you've not got
is the amazing sear. It hasn't browned. It hasn't-- there's
no color to them. Whoa! It's salty AF. Considering we've not added
any other seasoning to it than lemon, it does taste
like it's got salt on it. But then, I suppose it
has, because the salt-- the salt is there. So it has been salted. No. No. Don't put sashimi
on a salt block. How much would-- how
much do you think it is? So a block that size, let's
presume you can reuse it. Because we broke that thing. I honestly don't really know. But I'll say, like-- I'll say 20 pounds for
that size of a block. 20 pounds. 18 pounds 44. So pretty damn good
on the price, again. Question is, is it
pretentious, or not? It's-- it's half pretentious. Because I feel like
it probably-- like, if you cook meat on
it, or something, it probably works really well. Like, it's super salty. I want-- every--
every single one, I'm like, I want
to test it more. I want to do some
more stuff on it. It's just not me
sitting on the fence, it's actually just
me being interested in all of these things. That is one of the
most pretentious things that we've done today. There is absolutely
no need for that. And if Barry actually
does use something like that to grate
salt over items, then that is completely and
utterly ridiculous to me. There is no need for
that, whatsoever. Pretentious. Stupidly pretentious. Like, making-me-angry
pretentious. I have no idea what you're
terrified about in that video. Your middle name is Pretentious. I've seen your search history. Comment down below with your
thoughts on each of the items, and if you thought they
were pretentious, or not. What is your definition
of pretentious? And we'll see you next time-- every Wednesday, every
Sunday, as always. Bye! As we mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. [BEEP] Sorry, my watch is ringing. (WHISPERING) That
was pretentious.
