- 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! - 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 you can support us and get more involved. 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?
