How fantastic! ❤

That`s awesome!

@@SortedFood EEEEEEEEEEEEW YENDIKER RENDIKER

I find that beautiful, you always have your mother with you while cooking and it is the gift that just keeps giving ❤ Thank you for sharing.

I have my Mom's one too . And im 75!! Another elderly aunt gave me hers. Too.

Some guys do the same thing with the microwave lol

Honestly, I'd rather watch the roti maker. You get tasty roti from it. XD

@@baurochs2283 When I first got my multi-function microwave, that was me. Grilling, Convection oven, and microwave, you bet I'm watching each setting do it's magic.

@@its-aydonus6842 lol we got one with an air fryer setting, my roommate literally watched it for 30minutes and was like whoa, then hes like i bet you didnt know you can do this lol

@@baurochs2283 Thats awesome. I scared my housemates by throwing metal in mine, just watching them freak out was worth the cost of the machine.

Now that is a glowing recommendation!

I totally agree as i own one and use it at least three times a week!!

Is it hard to clean?

You could import a rotiwallah for that price"

The only downside it has is that it only works with specific 2-4 brands of wheat flour. If you find something else then it doesnt work at all.

Yep, it's the "Easy Bake Oven" on Christmas morning!

I came down to say the same

Did you know that the Toasty guy is Dan Forden, MK2's sound designer?

I was eating lunch and missed that, thank you fro pointing it out.

↓ Start

Gotta be a Chef Barry Lewis reference! BAYYAAYYYAHHHH

The Seal flash edit broke me. I had to pause the video for about 3 or 4 minutes because I was laughing so hard.

True..cleaning too is something part and parcel of every Indian kitchen..rather every kitchen out there !

Rotimatic parts go in the dishwasher afaik

Guess which one will get more use and last longer...

Just like India is transforming.....again.

You guys think it's only a rock but it tasts much better then mixer or any machine... now a days due to busy schedule or lazy people we are missing the best taste of Seel-Batta.

@@dilipbudhani8033 It doesn't to taste any different. My family has been using it for 26 years. It's hard work and heavy. After I bought a blender and grinder the Seel Batta is rarely used. It's a back up instrument when we have to make a lot of spices during Kurbani.

tasted so different

I wholly agree, makes it much more exciting to follow along and see all the gadgets used to build up to one 'meal'

I’m guessing that’s as much to do with the gadgets rarely living up to the manufacturer’s claims 😂

That's the format Barry Lewis has been using for years in his gadget review videos. Really does improve the flow of the video!

OMG, I feel like licking my iPad 😊

This is rather fascinating. Let’s write a paper about it and attempt to publish it for peer review. 💀

I saw one in use in Costa Rica to grind chocolate!

@@aprilblossoms4 it's also really good for making mole!

​@@aprilblossoms4😂 Costa Rica, safe hai?

Sounds great!

I use my molcajete when making pesto!

Ikr, it was weird to me that all three didn't acknowledge the difference between a food processor slicing through vs a manual action that would tear the cells apart and crush, as well as having the control when a processor might be prone to overdoing it and not getting the right consistency. To even suggest the "imagination" as the reason was somewhat disrespectful, I thought. Not enough for me to not enjoy the entire video, but it seemed like all three of them would know the advantage of these manual tools over a processor. I mean, still use a machine if you need to (I do to save time and effort when the difference is something I can tolerate), but just acknowledge the difference. I wonder if it was lost in the edit.

Pseudoscience.

Also I'd have to imagine that using a food processor or something similar would heat whatever's in it due to the speed and friction from the blades. When you heat fresh soft herbs especially, it can change the flavour to some extent. Using a sil batta - or a mortar and pestle, or a molcajete - means going slower and preventing that kind of heat buildup. Kind of like the cold press olive oil, now that I think about it; they've reviewed different olive oils extracted at different temperatures in the past and found more pleasant or complex flavours when it's colder.

@@Fyreflier friction from the blades... Are you listening to yourself

How do you stop it going over the edges? Was it just bad tekkers from Jamie?

I wanna know as well!

​@@ReedoTVRolling in a straight line, rather than an angle, helps. Start from the top, roll straight to the bottom edge. Start at the bottom and bring it back to top. Repeat 2/3 times - the paste will be spread out a bit. Use the batta to pull everything back in a pile in the centre and go again.

How do you clean it? Just a wet paper towel?

What on earth is piccalli?

Glad you likey 😀

Good way to cook a baked potato too …

Plastic or bamboo would melt and catch fire, there's no other choice.

@@nessiferum6200Wooden skewers are used frequently also - if you soak them before use, they don’t catch fire. Wooden skewers simply hold things together while they are cooked from the outside, and metal ones hold and cook from the inside as well. Both are reasonable options depending on the ingredients, the method, and what you’re aiming for from the dish.

​@jsptravels Had 'gadget' aluminum nails to insert into potatoes for oven baking. They shortened the baking time.

@@celery7094 Yes I know, I use wooden skewers at home. Ebbers was talking about metal skewers used in a tandoor and there's no way a little wooden skewer is suitable for use.

I literally can't help but think of Guile every time the song gets used lol

If memory serves, he said that a traditional electric blender gets hot pretty fast because of its powerful motors. For things like basil that's not ideal because the aromatics are very heat sensitive. But that's not a problem for a lot of Indian spices so it honestly comes down to the texture of the paste that you prefer.

It’s because the blended gets hot at the bearings (pot at the bottom) plus the blades get hot and blades don’t squish the ingredients but cut it so it’s different when working with spices

It's the particle size and the method of grinding. Grinding gives even particle size at nano scale which makes it taste better. While blending is ununiform in size. That's why we use pestle mortar even in labs to get even sized particles

Haha, that was my thought too!

And Mike missed out on eating chicken

Glad to hear it 😁

@@adrita2606 yes. I remember those days. Sil Batta is best for making chutneys as you get a fine grind without having to use too much water. Unlike a mixer.

I have that butter dish because of their video as well, lol.

Can someone link me to the butter dish (product or video) when they get the chance please. I can't find it

nevermind I found it kzfaq.info/get/bejne/mbKYmtyT26zMnJ8.html

@@PrinceOfDarkness2k7 kzfaq.info/get/bejne/mbKYmtyT26zMnJ8.html&ab_channel=SortedFood

​​@@PrinceOfDarkness2k7chefs and normals review kitchen gadgets S2 E1 kzfaq.info/get/bejne/mbKYmtyT26zMnJ8.htmlsi=7-uB4u2-WjxEfUhg

You don't. The insides gets moudly and is infested with ants.

waste of money, do not be tempted.

@@aala50184 For the amount of times I eat them & the quantities I do, I'd never splurge that amount for one & I don't have the space. Plus I quite enjoy making them by hand. I did enjoy the video though for the childish glee it gave to watch it - a toy for adult cooks.

I expected that they would try without the water… 🤷

I thought I was going crazy! I was like I have that EXACT thing but it's Korean and it's meant for grilling meat!

At actual tandoor heat, the non-stick surface starts to give off toxic, carcinogenic smoke. So it's definitely bad for your health to use it without the water. They should not have made this with the non-stick surface, because too many people will poison their families with it to get the char they want.

I've seen them in thrift stores . Some still in their boxes as indoor BBQs (Canada)

I was thinking the water was an issue and limiting its heat.

A kitchen gadget is a piece of equipment with a specialised purpose that you use to cook or prepare food... If it's not a gadget... What is it? 🤷

I think the argument is it felt like a knife or cutting board or pan, just a basic cooking tool

​@@DamienMackay would you call a chefs knife a kitchen gadget?

​@@DamienMackay okay Damien

@@Marpurrsa a kinfe is a multi use tool. The spice dabba has one specific purpose. I think that's the difference

Great idea, gadgets we love and use!

@@SortedFood supoon, I recall the review and I see it all the time. Agree seeing prior gadgets in use is fun. Even without danger

I'd love to see the guys go back and try things with guidance from the community on using it differently.

It was developed for overseas market by Indians who lived in Singapore. When it was launched in US like a decade ago? it was $750 and today its selling for a little less than $2K. Some of my friends have it but I don't like the way it makes it. The roti from inside is still sorta wet and gooey (not sure if there is a setting for that to be changed) one of the families has dumped theirs and other one still uses it.

​@@mickeysaini403 well it has settings for how thick you want it and how cooked you want it.. these guys went 3 and 2 out of 5 for it and it looked good enough for that size..

It's not made for us here....😂

It also doesn't make sense for the sheer size of the thing. You'd have to have a pretty damn big kitchen or at least a large pantry cupboard to store it in.

it's a waste of investment

Most Hindus have a smaller version at home for that exact reason, to grind sandalwood in to a paste for our poojas.

I'll be stopping in Casablanca on a cruise. Do you think I would be able to find one there? That would make a fabulous souvenir

@@TracyKMainwaring I have seen masala dabbas in Morocco in the souks, but I'm not sure if they are particularly traditional there. Most often the spice holders in Morocco are either little wooden chests/boxes with lots of small drawers/compartments, ornate metal jars or my favourite for table spices which are tiny little tagine shaped clay (sometimes with metal wire decoration) pots, some of which are two or three pots joined together with a central rod/handle sticking up in the middle. In fact I have one on my desk in front of me at the moment that I use as a pinch pot for chaat masala, Urfa biber/isot pepper & sea salt with seaweed. These little pots are called "Fassi Tagine" after the city of Fez where they originate. I don't know where you live, but you can usually find masala dabbas in good Indian grocers, kitchen supply shops or on Amazon. Same with the Moroccan spice pots/boxes. Though getting one on your trip will obviously mean more. Hope that helps & I hope you have a lovely trip there.

Meanwhile im wondering how hard/easy it would be to clean.

@@TheNowerianRaven At least cleaning is easier than making roti

Yes, this!!!

Commenting to boost this, this is an excellent idea!!

Love this idea! #KushsKoncoctions

Yes, please. Anything with Kush in a devilish mood would be welcome.

They already did four from Japan, and more famously, some from Italy "STOP M O U N T I N G THE CHEESE!"

I used to use one of those multi-cube boxes from a fishing shop. when I went camping.

Well I assume there import tax and shipping fee added on top when you buying it in england lol. Even if its a local indian shop they still import it so the tax is always there. But even at 650 pound its still oof. Maybe when its down to like 300 it be a good deal.

That sounds more like it

My experience was that close to India for Indian products is generally a third the price on the high end for stuff that you would normally pay for in the US or UK. Unless you shop for them on temp or alibaba or on of the discount sites.

Shipping costs, import costs, and VAT still get applied to shit at the local Indian shop. What do you think importing means?

​@@RexZShadowi doubt anyone buys that. Especially since the roti doesn't even look soft & pliable, for the simple fact that like any dough, even plain roti dough requires some proofing time.

Spaff? Isn't that some kind of drug?

He is addicting, that's for sure. ​@@bsvenss2

Ooooh enjoy 😋

@@SortedFood I wish I could join you boys for lunch. It's 2am in Australia.

My mom worked nights. We'd get up to the smells of spaghetti sauce, or she be having leftovers from the night before ( pre microwave) Lunch can be any time you want it. Buon appetito, Australia. ❤

@@dorahale6582 a beautiful idea🥰

Exactamente lo que estaba pensando!

Yeah. Makes the "Spot the Asshole" game really easy.

Off the wall? They are always on the bench, i.e. off the wall.

There's humongous amounts of Indian breads, flat and otherwise. And they are not all called naan. It's akin to calling all Occidental breads, Donuts.

@@NishithThakkar Mmm...donuts.

Do you know what the word infinite means?