- [Narrator] We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles, to gadget reviews-- - That is not worth it. - [Narrator] And cookbook challenges, to a midweek meal Packs app. - Crack your eggs, bake. - [Narrator] We uncover the tools that will help us all
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everything we do starts with you. (bright music) - Hello, welcome to Fridge Cam. Now today we are stepping
into the world of extravagance by sharing some potentially
pretentious ingredients with our chef, Ben, and
our very normal Barry. - Yeah! (bright percussion) Ebbers, spin it around. - Ta-da! - Ooh, okay. (loudly gasps) Just from the side, I
think I know what this is. - This instantly looks like
a more accessible version of the gianduja cake. - I'm glad you recognise this 'cause we have tested another product from this company previously. Some may be familiar with the
delights of chocolate spread, I think that's all of us, and the endless possibilities
it has for toppings and fillings for desserts, or even just on toast in the morning. But with the help of
Italian brand La Molina, that recipe is suddenly
all the more enriched when this Ottavia is involved. Eight layers of milk, dark,
and white gianduja chocolate are sandwiched inside the jar. (bright music) - Look at those layers! - I'm salivating so much
from just one teaspoon. I can barely get the words out. Very rich, sticks to
the roof of your mouth, but in an amazing way. It was a lot looser than I was expecting. - Off the bat, I'm just
very excited by it. (softly giggling) - (softly chuckles) Oh. - I'm a very happy man. What are you going to serve it on for me? - We, James, has prepared brioche. (Barry loudly gasps) And then we also have a
standard chocolate spread, Gu, and we thought it would
be a perfect comparison with our pretentious-or-not La Molina. Oh no, there you go, and you paused
just long enough to make it into a meme on Instagram. - Sublime, it's so good. - I'll tell you the layers
are a little bit pointless 'cause once they get
onto the toast, I mean, it doesn't really matter as a spread. Normal chocolate spread
is also spectacular. - How much do you think the La Molina eight-layer chocolate
spread is gonna cost you? - It's probably about 15, 15 pounds worth. - That's probably 25 quid. - Slightly more than
that, Ben, it's 26 pounds, 99 pence.
- Well, it's pretty close. - So that works out at five
pound 39 per hundred grammes. - Is it pretentious? - I haven't asked you yet. - I'm so used to being on that side. - [Jamie] I know, yeah. - It's over branded, it's over the top. It loses its point as a spread. But in that form, pretentious. It doesn't have to be
high end to be delicious. - It's premium, but perhaps the
eight-layered bit is the bit that makes it a little bit pretentious. - I feel like we usually do yes or no's. - Then yeah, it's a
little bit pretentious. - There we go, let's
move on to product two. (bright music) Ebbers, let's go!
- Yeah! Ooh!
- I've got this at home. - Oh, for (Barry loudly laughing) This is always the
challenge with putting Barry in a pretentious ingredients video because the chances are he
already has the ingredients. - Cavolo nero, black kale pesto. - This is the Seggiano black kale pesto. It's a simple blend of
extra virgin olive oil, black kale and cashews. It's dark, leafy and hearty. Use it to create wintery
roasted vegetables and stews or summery pastas and risottos
packed with fresh greens. Alternatively mix with
mayonnaise for a sumptuous dip. Kale yeah, this uses cavolo nero, or Tuscan cabbage, or dinosaur kale, which is probably the hottest brassica on the planet right now, so trendy. - For me, it's missing a little bit of garlic and some Parmesan. 'Cause they're two
ingredients I would associate with pesto and neither are in this. Also, I would make pesto with pine nuts and this uses cashew. We've made poor man's pesto before with like walnuts and watercress because they're more common in the UK and they're a lot cheaper. So I don't have a problem with that. (descending bass music) (softly gasps) It's just for me, that's
a very high-quality pesto. Maybe because I'm over thinking
it 'cause what I've read, but it doesn't feel as creamy as a pesto, and that is probably the
lack of the Parmesan. - We've asked James to
toss it through some pasta and then also give you some pasta with a standard pesto as well. - [Barry] Normal pesto
first, is that right? - So this is a Belazu Genovese pesto. So, good quality, but a standard pesto. - So this is our black kale pesto. - Seggiano is the name of
the small hilltop village on Monte Amiata in Southern Tuscany where Peri Eagleton and David Harrison have farmed organic olives since 1985. 20 years ago, they started selling their local Olivastra Seggianese
extra virgin olive oil and a small selection of
wonderful artisan foods from small family food producers. - As I'd expect, completely different in flavour because one's basil and one's kale. That's much more floral and fragrant. - I think I prefer a traditional pesto. I say I think I prefer,
'cause if I'm honest, I can't tell much difference. - Do you want to try and take a stab at how much our dinosaur
black kale pesto costs? - They're going with
the trendy black kale, they're appealing to a vegan market. They'll probably put premium on the price, probably twice as much, five pounds. - So I don't think it could
be that much more expensive. If it is, me and Hayley are having words. (loudly laughing) Four pound 50. - Well, we paid seven pound 95, so it's close to three times as much. - Whatever happened, I'm sure Hayley got a fantastic bargain. - It's clambering up
to three times as much. - It is not three times better, - But is it pretentious? - It's almost the language they use in the way they market it and the niche they're marketing at that makes it pretentious 'cause there's nothing
pretentious about pesto, but that is a pretentious pesto. - It's not pretentious 'cause
it, it's just expensive. - Bring on product three! (whimsical music) All right then, mate, spin around. Let's see where we're taking you now. - Ooh! Ah, okay. - It's a natural vanilla paste. - So this is the Littlepod vanilla paste. It's a natural flavouring made from Madagascan bourbon vanilla pods. Each tube is bursting with extracts from at least 20 pods,
making a super ingredient for sponges, custards, and ice creams. So they say that one teaspoon equals approximately one vanilla pod. - I'm already scared about this 'cause I know it's gonna be expensive because of how expensive vanilla is. - Have a try. (whimsical music) - It's not as bitter. - I don't know what you
want me to say, really. Tastes really, really vanilla-y. - Good. - Definitely got a lot of seeds and it is dark in colour,
smells incredible. I've already got the scent of vanilla, even as you just squeeze it out the tube. - So what if we were to put
that in the dish for you and give you a comparison? What we have prepared is some
custard which it's gone in, and obviously you don't generally
have custard on his own. So James has gone to the
extent of making you sticky toffee pudding. - Now we're talking. - So for comparison,
we've also made a custard using a Dr. Oetker vanilla seed paste. That's the kind of thing
that you'd easily pick up in most supermarkets. - [Ben] And is also Madagascan. - They look exactly the same. I'm living the dream! - Don't mind me. - Straight away, cheap
one, very strong flavour when it comes to vanilla,
that is very vanilla-y. - It feels like your mood has soured. - 'Cause I can't tell any difference. Flavour wise, it must be
really, really subtle. - That's yummy. - I can tell you that the Littlepod paste is all responsibly sourced. 10% of all online orders go
towards community projects in the vanilla-growing
region of Madagascar. - So for me, it's all down
to the responsibly sourced and what they give back,
'cause that is a nice thing. - How much do you think the
Littlepod paste cost us? - Go by the rule of doubling it and you usually get pretty close. So let's just say eight pounds. - You'd pay a couple of quid per pod. If you were to buy them in bulk, which they obviously do, you can get down
to a pound a pod, maybe. And so my head was saying, that's gonna be 20 quid's
worth, possibly more. 22 'cause it's a better number, right? - That is 21 pound 99. - Weirdly, that one makes sense on price. That one doesn't, how is that so cheap? - So, is that pretentious? - No, this is just vanilla paste. - I would expect to pay
that, not pretentious. - Shall we move on to the next ingredient? - Yup, I'm gonna finish
this first, and that one. - We're gonna move on
to the next ingredient. Spin around.
- Yay! Oh, that's first in a
while that hasn't fit, ooh! - Eau de toilette? - Looks more like a toiletry. - Condimento balsamico bianco. - I think it's an Italian. - White balsamic spritz. - I think you've added
the word spritz, but yes. - No, no, no, look see, spritz. - So Ben, this is Gocce's
white balsamic condiment. It's a classic condiment
made by true masters of their art and it's crafted using white concentrated
grape and white wine vinegar, which are aged in oak barrels. Golden and fruity, used as a replacement for white wine vinegar or lemon juice, it will take your dressings, sauces, and marinades to new heights
without altering the colour. - That was quite pleasant. (softly coughs) (loudly laughing)
(Jamie softly coughing) (crosstalk drowns out Barry)
- It gets you, doesn't it? But it's actually really nice. - It's really nice. - Could you do a spray, delay, slay--
- And slay, on what? - [Jamie] A cheese board. - [Ben] Can I sit in
this chair more often? - [Jamie] (softly chuckles)
It's good, isn't it? - [Ben] It's good in this chair. - Oh, a double spritz. - [Ben] So, a little bit
of cheese and cracker. (light upbeat music) - What's it adding to
the cheese experience? - In my head, everything
'cause it makes sense. In practise, it's not
'cause the spray's so fine. It's almost lost. - Walk through. (both loudly laughing) No doubt, it's a delicious zing. - Say that you had a guest or
two or three over for dinner-- - Yeah, it's called a dinner party, Jamie. - You pop down the cheese board, and you put a little spritz next to it. What's the reaction gonna be? I like that it's immersive
and it's an experience 'cause people will do it. - It looks pretentious. As soon as you actually
kind of realise what it is, it's not at all. - Well, that as a spritz I actually like. I'm not sure about
application on a cheeseboard, but I imagine spritzed onto fish once you've grilled it
instead of a squeeze lemon or onto a plate of nice ripe tomatoes, I can see that being really nice. - So how much do you think that does cost? - So in my head I could do that at home at a reasonable quality
for about nine quid. But I reckon, given the video we're in, it's probably twice that at 18. - I wouldn't be surprised if this creeped into like the late twenties, 28 pounds. - I have to say, mate, you won't far off at all
with your first guess. It's eight pound 95. - In that case, that is clever, good application, super tasty vinegar. - I could see the game they
could be trying to play, but thank goodness they haven't. No, it's actually quite innovative. - Not pretentious at all. - I'm just rewinding, so you said it didn't really add much. - For cheese boards, I like
the idea of the vinegar. I'm not sure the spray works,
but if I had it on a board, it would be a talking point. - Not pretentious?
- Not pretentious. - I think we have one
final product for you. (upbeat jazz music) ♪ All right, Barry, turn
around, turn around ♪ - Flaked Black truffle sea salt-- - Is the most pretentious of ingredients because is it necessary? - [Jamie] Ebbers, You don't have
to be a top chef to know that the earthy truffle is
a prized culinary delicacy and the fresh, fine flavours that Truffle Hunter gathers are for any gourmet foodie to enjoy. Sourced from all over Europe and produced in handmade batches at the
brand's Cotswolds base, this chunky sea salt is infused
with summer black truffles. And I'll give you a-- - Aw, flippin' heck! - Ooh!
(Jamie loudly chuckling) - There's a point when
truffle is that strong, it's almost unpleasant. - I mean it's salty, obviously, but there is a real fragrance and I'm getting it all up in my olfactory. - Expect a mineral-rich salty hit followed by an earthy black truffle flavour. - I think they've nailed that. - So this fun is getting
you to taste it by itself. Would you, okay.
- Yes, please. 'Cause whatever you're
gonna make with that, I'm already excited. - James has lovingly made--
- What's it gonna be? - Mac and cheese with truffle salt added throughout the cooking
process and sprinkled on top. - It's definitely got truffle in it. - It's delicious and it's
umami, and it makes me go, "That tastes excellent." Because it made me go, "That's truffle." - So can you think of other places this might work really well? - Your best steak, or a pizza. - Some like triple-cooked
chips that you do that, as a finishing salt, maybe more so. - Do you like it, is
it adding to the dish? - I really like it, it
is adding something, but I don't think in
flavour it's adding truffle. But you wouldn't wanna add more of that 'cause it's already salty enough. - And oil, sometimes you don't wanna add any more fat to what you're eating. So sea salt is quite a useful
thing just to sprinkle atop. I'm guessing a little goes a long way, and it better 'cause I'm
guessing that's very expensive. - Well, how much do you think it is? - 14 pounds. - It's only 1%, 1.4 grammes of truffle. So, (loudly gags) 12 pounds. - 12 pound 95. - Pound off. - You would only use it if you want a bit of truffle flavour, never use it if you just
want a bit of seasoning. So it kind of like, it
will go a very long way. - Having now bought it, collectively, and if it was on the side, I'd
probably use it quite a lot. But I'm not sure I would buy it. - So is it pretentious? - I don't think it's
pretentious, it's not cheap. - Just because it's truffle,
I wanna say pretentious. But it does what it says on the tin, and it's a good product, not pretentious. - That's Barry, "I would pay
13 pounds for a jar of salt-- - Didn't say I would
pay for it, just saying! - Five products, some
pretentious, some not. Which one was your favourite? - I think I actually like the vinegar, but I'd also like to experiment more with the chocolate hazelnut paste. All good though, good batch. - My favourite has to be that spray. - So comment down below,
let us know which, if any, of those ingredients you
think are pretentious. And if you find some
pretentious ingredients for us to try, comment them too. There's gotta be more out there. - [Narrator] We've also
built the Sorted Club where you can get tonnes of foodie inspo using the Packs midweek meal app, discover and share
restaurant recommendations using the Eat app, listen and contribute to our Feast Your Ears podcast, and send us ideas for new cookbooks you'll receive throughout the year. Check it all out by
heading to sorted.club. (upbeat music) And now a blooper. - But you've bought this
brand before, didn't you? - [Hayley] Yeah, I've
bought that brand loads. - "Loads," how much did you pay for it? - [Hayley] I don't know, I
think it was like seven pounds. - Oh (loudly bleeps) yeah. - [Hayley] Why? - 'Cause it's in a Pretentious episode and like compared to
a normal jar of pesto, it's like four times the price. And I just sat there on the
camera and said, no, it's not, it's nowhere near as
nice as the cheap stuff. - [Hayley] Really? - Yeah, we're not good for
each other. (loudly laughs)
