(cheerful music) - Cheers. - Cheers. Cheers boys. Happy Friday. Cheers. Happy Friday or... - Should I get that straight away? - Yeah, go for it. - I'm really looking forward to this. - Aa aw I hate it when
he says stuff like that. - I feel like he's been
really hypocritical, do you? - Have you heard? - Yeah, exactly. (bags drop loudly) - Oh, that was weighty. - Have you heard have you heard of this
guy, Phillipe Conticini? - Nope , Nope - Okay Well renowned patisserie chef. Makes some of the best
croissants in London, supposedly. - If this is what I think it is, - Aah, this is what you think it is - Okay, great! - TikTok's boffin knows
exactly where this is going. (all laughing) - So I saw these on TikTok and
I thought, these look great. They can't taste great, can they? - Oh my God! (happy background piano music) - I mean, excellent lamination. - I have another one. (paper tearing) (more laughter) - Is that a pain? A paino. A pain. Come on. - A paino au chocolate - And they did get a horn big enough. - Oh my gosh. - Okay. - Can we just stop there? We
need, this is a thumbnail. (all laughing) - So these are two XXL
croissants from Philipe Conticini They are insane. They've
been all round TikTok. - Obviously - The main ones that people
like taking the classic and dipping it into a
regular sized coffee. They caught my eye because look at them. I had to wonder how good
can they actually be? - Then let's get into them, get into them. - Before we get into them, can we get a picture of Ed holding one? (much laughter, all
talking over each other) - Chefs please, can you, would
you mind cutting into them 'cause I feel like you need to, like, you're the ones who gotta dissect this. - All right So what we looking for here? - Um, you're looking for lamination. So you looking for gaps
between the pastry. - Which you can almost
kind of see on the edge. - You can see the lamination here. - Under its own weight it's
almost squashed itself. - You're looking for large
pockets of air, a flaky crumb (sighs) - It, mmmm - Oh what? - Um it's sinking over
under its own weight. - It's been, it's been either, well, it's been over proofed, I think. - This is the first
croissant we've experienced from his patisserie. He's got two based in London,
one in Tokyo, one in Paris. Are these any good? - Just smell it. - They smell amazing. - 'Cause the butter smells good. - Cheers. - Cheers. Cheers. Cheers. Cheers. - It's more like a loaf of bread. (sounds of agreement) But it's more like a brioche bread. - That's right the same like the texture's incredibly
tight for a croissant. The flavor's there. - Mm it's amazing. - It's great. - It's the flavour you'd expect. - And as a statement piece all of a sudden a croissant becomes a sharing item, which it absolutely isn't. Nobody wants to share a croissant. You know those people who
say, oh I, I'll have a half. No, no one wants half a croissant. You want a croissant. Here this is pastry to share. - I like the way you could
also use this like bread. Like you can make a grilled
cheese out of slices. (cheering) And it'll be fantastic. - Now moving on to the pain au chocolate Usually you got like two
chocolate logs lined up inside. - Yeah. - I want to, I wanna see
how big these logs are. - There's a sentence I didn't
think I ever needed to hear, but I did. - There's a single log. - Single log. - Single log. - Oh, it's a big log. - It's a big log. Or it's a union log. (laughing) (upbeat classical music) - You wrote the end of song two. ♪ Oh yeah. ♪ - Nice. - Is this because it's worked just there to draw attention to the bakery and the other stuff that they're doing because he's clearly exceptional at what he does. Is this just an access point
so that it gets on TikTok? - I thought that was the case. But then having bought one and tried it, you know the morning
kind of meetings we have where we buy a massive load of croissants, we all tuck into it. Buying one of these and sharing it - It becomes a talking point. - It has the, the social glue part that we often miss from breakfast, which is grab and go and
no one talks to each other until mid-morning. - All we'll say is the pain
au chocolate was two quid more than the other. - I'm gonna stick my neck
out and say 30 pounds. - Okay. - I was gonna say forty... six - Great. I think. - Gee you do a lot of gurning
while you work out math? - Yeah. (laughter) - 20 To 30 pounds potentially. - Tell us. - 25 pounds 28 pounds - So three pound difference, not two. - Yeah. Right. (loud laughter) - Hey, it's a lot of money for a pastry, but all of a sudden - If you're feeding 10 people - It's also lots of
money if you're thinking it's just a loaf of artisan bread. - No don't do that - No no no - Which it is. but because it's laminated
with the cultured butter and because it's, has that
association to quality pastries. - Give 12 people a lovely experience. - Yeah. - And something new, I
would say yeah, as a, as maybe a one-off that would be worth it. - It's genuinely very tasty. There's quality butter going in there and I think that's what
makes a difference. - Stop it. - Pretty well baked too. Often people don't take it
far enough for croissants. And I think they should be this dark. - Can I now take it away and give it to the rest of the team? - Yeah yeah - Yeah - Yeah. - Oh, I've got sense of dread. - Mm (laughter) - Well, leading on from
that being a spectacle and something that
we've never seen before. I have also been on TikTok this month, but I've been trying to train my algorithm away from fruit roll ups and
pickles and that kind of thing. And what I stumbled
upon is something called Tribal People Try. This is a channel where
they get a group of, and it's mainly men from
rural regions of the world, mainly Pakistan and get - Get some pastry on your shoulder. - Oh geez. - This is a YouTube
channel. TikTok account, Instagram account. And they put in front of them foods that they have never seen before. And it's really heartwarming
and strange at the same time because it's the foods that
we are so familiar with. - Do they use a cloche? - No. - Missed opportunity. - No copyright claim there. - So for instance, let's play this one. This is one of the most popular videos, trying cheesecake for the first time. (foreign language) Cheesecake. Cheesecake. That's a cheesecake (foreign language) - Moustache! - You could rock one of those. - VIP - A VIP dessert. - Sound's great. - And there's just
hundreds of these videos of them trying foods. People who've never seen a Big Mac before, let alone heard of one or tried
one before, but never seen. The concept of a burger
is completely alien. And it's so strange'cause we, we'd sit on the complete
other side of the fence and we'd do it in all of
our episodes on the channel where we're going, I've
never seen this food. - I, I wanna try the food that
they eat on a regular basis. We could do a collab. - Yeah. - And I think that's,
that's the great thing. We sit completely on the
other side of the fence and we try foods that
we've never seen before, heard of before and never tasted before. And when you see that
flipped round it's, it just takes a minute to
understand what's going on. But it's so heartwarming
'cause the reactions are completely genuine. And I can't remember which video it is and they're just, they're
laughing at the concept. And I, I, I will, I'll find it. - It did start a little
bit um mm garlic bread, a bit Peter Kay there, there
was cheesecake, garlic bread. It's an old concept. - Here you go. Carrot cake, this is. - (foreign language) (jazzy music) - The concept of a carrot cake being like, why would a cake be that tall? Why would it have carrots in it? What's this on the outside? - Yeah. Yeah. All of those things that we
take completely for granted. It just, it's fascinating. And like they've got half a
million subscribers or so on, on, on YouTube. And the comment section is, and I have to say it's a lot like ours in terms of just that
heartwarming, loving, - Huge positivity. - Nature and positivity. - Exploration. - People love them. It's brilliant. (funky music) - So - And I like it already. - After the last one
of these that I was in - Yeah. - Made quite a bad espresso martini. - There were comments. - Yeah, there were comments. And one of those people that commented, I invited into the studio and he taught me how to make a good espresso martini. And he also taught me
how to make this drink, which happened to fall on
the same day as staff drinks. You guys were in America
when this happened. - Yeah. Yeah. - But I made a big batch of
this drink that he taught me. And everyone got
seriously, seriously drunk. (laughter) And actually - I thought you were gonna
say like, like really happy, - Yeah mind blown, - Battered. - No, no. Seriously drunk. But good drunk. And I've been making
this at home ever since. And I think it's the best cocktail recipe 'cause you don't need a shaker. All you need is scales and a good blender and you're pretty much there. - Great. - And we put the recipe
in our latest newsletter if anyone wants to see it. - Um mm - So you're not gonna tell us now? - Huh? - Brilliant. - No, I'm, I'm gonna
tell you what's in it. I probably won't tell you
the ingredient quantities - Excellent. - Cause uh... - Such a tease. - Well done, well done. - Such a cock tok tease. - No, no. - I'm literally gonna have
to go and read the newsletter to get this. - It's 80 grammes of... - Stop it. - You also, you also have
to go, genuinely you also have to go and read the
newsletter to find out what on earth Margaret
Thatcher's doing in it. - That blew my mind. - Yeah. - Mark my words, Margaret Thatcher has made
it into the newsletter, I'm afraid. - Yeah. - And not in any way that
you would ever expect. - No, - No. - So Marshall taught me his recipe. He used cocktail measurements, but I wanted to make everyone's
life slightly more easy. And I just wanted people to
weigh it straight onto a scale so they don't need measures. They can just go straight in. So this is a cocktail for four and it uses quite a lot of vodka. So that's a fair few shots. - This is disco water. - This kind of breaks the
rules of cocktail making, which is always about the
measure and the tumbles. You turn upside down and there is a, there's a flair and an art to it, which is really difficult to master. And therefore that is
the inhibiting factor. - Passion fruit syrup. - Ooh. - So we're going pretty
tropical. So you've got Aperol, you've got a vodka, you've
got passion fruit syrup, you've got some freshly
squeezed lime juice. - This is great because making
cocktails for multiple people is a nightmare. You do it once and then you're like, no, - You need to batch. - Yeah. - Yeah. Batching it like this. I, I already am a big fan. - So we're going on the frozen pineapple. - So you're literally just
tearing the scale each time and then going again. - Yeah. As simple as that. - Was this positively received as well as positively inebriating? - Oh yeah. As in like everyone wanted
the recipe straight after which is good 'cause we
made some content about it. You go with some of that. You can add more ice as you go. (blending noise) - There we go. So four cocktails in
really not that much time. - Oh, so you getting really nice slushy. - It's so great. Like New Orleans. - It's like the frozen
margaritas that we were having. - Yeah. - Or friezlings, had a
friezling while I was there. - Really? - Yeah that's amazing - Nice - With a little bit of peach syrup. - It's a really easy way to
make cocktails for a crowd. - Should I forage for you? - Yeah. (heavy bass playing ) - Barry, you might want a smaller one just so less anaphylaxis kicks in. - Point, isn't it? It'll be fine. Cheers. Cheers guys. Cheers. Cheers. Cheers. Cheers. - Take out your eye these. - Yeah. - It's dangerous. - So good. Oh. - That's that freshly
squeezed lime. Lovely. - Because there's a worry
in all that fruit and Aperol it gets very sweet. But that lime juice is great. - Oh yeah. - That's perfect. And that
is exactly what you need. - It's, you can taste that
there's quite a lot of alcohol. - You can taste the vodka. - It's not, it's not
one of those cocktails where you're like, it
doesn't taste like alcohol. - No. - That tastes like it's
got in it, but it's not, - not harsh. - No, no, no. - It's tropical isn't
it? It's very tropical. - So tropical. It's fantastic. So, so the cocktail's actually
called an East 8 Holdup. And I think it was developed
at a bar in London. At one point it started to
get blended because I, I, I think the original recipe
is just shaken over ice. - Yep. - But this works so well
as like a slushy thing. - Two things I take from this. One, we don't always get
it right the first time, but we read the comments. And two, I feel like Aperol
is a bit of a one trick pony and now I've got another
use for it at home. - Yeah - I like that. It's all about bitterness. This is my go-to summer drink
and that's why I want to show all of you. - Oh. - Nice job, well done. - Brilliant! - Cheers to that! - While you're sipping on that and we are talking about reading comments and taking feedback, - Oh no, - I've got some feedback from our - look at that smirk - from our dough course. We read all the comments, we take constructive criticism on board, we improve, we move on. So this is from Troy Gallagher
who made our pizza base and he said, - Oh no! - Instructions were a bit unclear. I think I ended up with a chicken base. I blame living close to minerals brackets. What a legend. So he's basically, he - Is that what parmo is
supposed to look like? - He's basically made a chicken parmo. - Right. And then told us that the
recipe for our pizza dough on the dough course is incorrect. So I just wanted to say, "Well done Troy. Legend. Very funny." - We need more Troy in this part. - Yeah. He took time
outta his day to do that. - He spoiled us. Spoiled us. - Yeah, no, no. - Shut up and drink your drink. (laughter) - On the subject of courses
we used to launch... wait wait - The fondness got me ... - I've tried so hard to
avoid, is my response to me - My photography course. - So we've just, we just
launched kind of like a hangout and like it's called
Hangout and Capture with me, where we basically go through the very basics of food photography. So. - Check in. Who's got the
photography food skills badge? - Yeah. - They pay for something. - When we started making
sounds about this, everyone was going, surely Jamie should do
the photography course. - I didn't get asked. - Yeah - I didn't get asked. - Whoever made that decision. - Yeah, Tom and Izzy came over to
my place and we basically spent the day going through
the basics of food photography, lighting, styling and composition. And just cooked three recipes
together and kind of played learn how to play, learn how to light, learn how to style your
environment so you can embrace and understand the basics of photography. I think it's a hangout
with me as you kind of cook these dishes and learn the basics. If you take it, you'll get
a much wider understanding of what goes into everything
we do here at Sorted. But it is just where you start. And again, you don't need, don't need fancy equipment at all. Just what's around the house. Some cuddly toys and your phone. So. - It's all phone photography.
You don't even need a camera. - Just a phone. Just a
phone and nothing else. - And I think it's, as much as we are taking
the mickey out of you, you are pretty well qualified
when it comes to photography. Seeing is that's a how, that's where you started this whole thing. - Yeah, yeah. I, I've done
taken a lot of photos. Annoyingly it's not as good as this man. 'cause he's a much better photographer. At the same time - Absolutely not. - But at the same time, like
the basics of photography, kind of like once every
photographer needs to know them and then you can make all your
photos look 10, 20% better and then you go from there. - I think as a beginner, that
is the perfect place to start without needing to buy a camera. We've all got cameras in our pockets now, so that's the perfect place to start. And when you've done that
course and you want to do the intermediate and advanced ones, I'll be launching those in (all laughing) - I presume you'll have
the cloak over your head and like watch the birdy kind of like - One, one of my, one of my
biggest things with this is, I was really conscious
of calling this a course. You take courses to, to take
on a career or an expertise. This isn't that. This is just, I've never been
able to take a good photo, just get me started and
then build it on from there. - I think where I thought it
was helpful is those times that we've been taking
photos either out and about or in the studio and stuff, or we've done those competitive
challenges where we have to take an Instagram photo
and I'll do something, try really hard, think it's good. And then I'll look at his
and I'll be like, what the, what's he done? Like how has he done that? And I know it's not ability, it's just, it's just knowing the rules to follow. - It's a checklist to tick. - And it's annoying. - The framing, the lighting, the aperture. - Yeah. - Aperture. - The aperture. Aperture. As you said the advanced
source is coming soon. - No - It's about the aperture. - What aperture do you think is - Presumably Jamie's got a
dark room at home as well. - Well let's not talk about that. - What I really like about it is, is because you're learning on your phone, you can practise three times a day. - Yeah. - Every time you eat,
you can just take your burn out your pocket and just
practise three times a day. - Oh. If you can make some of the stuff that I cook look good, then you know you're onto a winner. - Yeah, Marmite on toast. - So what was the course
called? Polishing a turd? Is it? - Pretty much? Pretty much.
It's called Roll It in Glitter. - You right. It's not of course you taking
the intention of I want to become a photographer. - No. - It's just that we are all
taking photos of our food, uploading and sharing them, whether that's on a public platform or just one friend or whatever. Or even just for your own collection. We all do it now. (clapping) - Should I fix some stuff? - Yeah. - Emmet, you're up next. - This was given to me.
It was given to all of us. - Oh yeah. - From Houston, where we met
with Sarah and Sarah helped so she's been watching
the channel for years. She lives in Houston. She's a real foodie. And she helped us to kind
of coordinate our itinerary for some of the stuff we
did while we're in America. So as a thank you, we said, well great, can we take you out for
dinner as a thank you? Where would you like to go? Where would you like to take us? And her first thing was, I'd
love you just to come around to my family for a proper Mexican feast. But the dates didn't quite work out. So second to that, she took us to amazing club,
no minors, amazing TexMex food and live music from two
guitarists who were just (beeping) - They out of this world. - They took requests - Really? They played a lot of The Roof is on Fire. - Yeah - Elvis was good. His Elvis was good. - His Elvis was, the knees, - They were amazing. - Did they have anything on arimeris and classical guitarist? They were pretty.. aah they were close. - There was some classical,
some classical gas. - Mariachi, Mariachi's style. - Nice, nice. - It was brilliant. It was brilliant. - But at the end of the day, Sarah gave us this and she basically said, because I couldn't take you to the perfect Mexican
meal with my family, what she even said was photocopy some of her
grandmother's cookbook. So her grandmother is making
this cookbook for them. Every year she adds a few more recipes. They're all handwritten. And her grandmother's an artist, she does like watercolours as well. And she just said like,
and then she's done, Sarah's done some
handwritten notes as well as to what makes these
standout Mexican classics in their family. And I thought, brilliant. And why don't we bring one of
these recipes to the table? - Amazing. - So. - Have you been able to
source like, here we go. Okay, interesting. - So Sarah's, Sarah's post-it note on top of her grandmother's
recipe for pastel Azteca is, this recipe is everything to me. It's my childhood, it's my
present and it will be my future. Use tomatillo salsa to make this and you'll forever be changed. My mum would make this
with her eyes closed and we've eaten it so much. It's effectively a Mexican lasagna. - Yes. ♪ The roof, the roof roof is on fire. ♪ - Oh wow. Wow. - Oh my goodness. - So first of all, I had to
make a batch of her salsa verde - Nice. - Which uses tomatillo. And I'm gonna be honest,
I couldn't get fresh, so I used tinned. - That's OK - Good. The green. And it makes such a difference
in this, otherwise fairly familiar ingredients.
Quite a unique method. You boil the tomato or the
tomatillos and the onions and the garlic just to, to blister. Then blend it all with
loads of green herbs. It's laid up with shredded
chicken, tortillas and cheese. (heavy bass underground music) So it literally says here
from our family to yours, Salud. - Ah.Salud! - Oh wow, - Wow, wow - Wow, - Wow. - That is just so comforting. - Oh so good! - The tomatillos do make a big difference. - They're really tart, almost sour tomato. And she says that you can make
it with a red salsa sauce, but it's not the same as, as this version. So this is just two of the
recipes in that kind of, photocopy she's done but - But good. I need a copy of this salsa verde because the salsa verde
we tried in all of Texas, just in fact all of the Mexican food, it was like, it was just mind blowing and it just tasted so much better than the Mexican food that
I'd had up until that point. - And it is that cross between
Mexican and then Tex-Mex which we learned an awful lot of. And all that content will be
coming to the channel soon but I just wanted this
to be a little taster, - Excellent plug. - Of, I just wanted this to be a
little taster of Sarah's recipes because she did say, I sincerely hope that
one day we can try these and that one day we might
get to taste it for real. - I don't wanna talk about
it, I want to eat it. - You have smashed that. - It's just soggy in all the right places. Acidic in all right places. Every single mouthful
is slightly different, 'cause you get more tomatillo,
more cheese, just great. - Wow. - Great job done. - Well done Sarah. - Well done. - It genuinely feels like we needed to talk about all of those things. So great job lads.
