This is wonderfully evocative and weirdly accurate?

I have a picture in my head and i love it!!

Yes! Exactly!

Isn't this a description of most episodes

Hey Sorted this is the description of the video please edit the upload and use this 😂

Would physical punishment be allowed? Jamie getting rapped on the knuckles for being cheeky is something I could enjoy. She definitely has that stern school teacher vibe.

I’d kill to see them and Mrs. Crocombe in a video. Pass it on, anyone?

I second this!

What about Novympias version of Mrs. Crocombe? She uses a microwave and is a lot more sassy. 🤣

Great idea, I love Mrs Crowcombe.

And the panicked screaming afterwards.

The panicked monkey noises were perfect.

I love my husband so much

We know Jamie has color blindness, but what vision impairment does Mike have that Barry is the only one with a full working pair?

@@ntlespino I think he meant the only one out of the two of them working on whatever they were doing because he was doing something else.

@@ntlespino Mike sometimes wears glasses in videos, maybe that's what he was referring too?

Being color blind does take away from the fully working eyes a little bit.

He went full primate 🤣

It certainly does beg some interesting questions...

Barry pretending to not know what an ounce is aswell very clever

Can't be helped. With KZfaq screwing everyone up left and right the guys need a way to keep the channel going. I for one think selling ounces of "mint" is as good way to make ends meet as anything else. :D

@T[A]P Me!! To Have [S]EX With Me reported.

@@SortedFood Well clearly Ebbers is the only one familiar with Oz measurements!

we love the supoon!

I noticed a while ago that they have more colors so not only are they using it, they've purchased more

@@SortedFood video idea? Kitchen gadgets from our videos we still use ?

@@SortedFood like the person above me said, PLEASE could we get a video on what gadgets you guys still use, if any, other than the supoon? 🥺

It's actually a really good piece of kit. I've got one and use it nearly daily.

Truly a family heirloom. Treasure it!

TAKE PICTURES OF ALL CARDS!! That way even if they get lost, a record exists.

@@RICDirector ... Why on earth did no one thought of that before? Like, are we just all stupid? Definitely will do it next time I visit!

@@justmemayel4174 I feel that. Always felt like blasphemy to scan older notes and cards from cookbooks and the like... right until we loose one. Other guy has the right idea!

Got a similar one about cookies. :D Although it's an older book and most of the cookies start with: take 500g of butter...

I’m of a similar age to these boys and we very much learnt what an ounce was as teenagers. They must have been better behaved than us…

Hehe, same here brought up using imperial, had to change to metric but went into an industry that used antiquated measurements like acres, cords, chains, perch, pole or rod. I still use a confusing mixture.

American amateur machinist, I'm so used to swapping back and forth I don't even pay attention to it anymore.

Also extremely ironic since it was recently announced that, since leaving the EU, the UK would move back to imperial...

@@elisevantriest1673 Yeah, but other than the already traditional ones that still exist, that just isn't going to happen.

I tend to binge their videos like once a month. Can you tell me if/why Mike isn't in as many videos recently?

@@AllTheArtsy not sure. I know he does a lot of the behind the scenes work so maybe he was focusing on that or maybe he just had some time off. Who knows.

didn't 1 already happen? it was poached sole with 2 different sauces which each required like 3 other sauces to make, and a "flower made out of a boiled turnip" as garnish

I would LOVE to see Ebbers reaction to the process.

@@idagrady2052 go watch the vid then. he had quite a few things to say about the recipe and the techniques he was having to use.

Maybe check your comments for errors before suggesting things.

@@looksirdroids9134 Maybe don't be an overbearing wannabe english nazi, I see no errors.

A Sorted collaboration with Max Miller of Tasting History could be interesting as well.

Great idea. She could actually remote control them all the way from Australia.

Closer to home, Mrs Crocombe.

YES!- I love Anne!

I'd love to see Dylan B Hollis Collab. Because he is very much a normal but loves cooking from old cookbooks.

Try “The Cook’s Companion” by Stephanie Alexander. It’s a pretty comprehensive Australian cookbook that’s used by a fair amount of people in my country, including my family.

The Fannie Farmers cookbook was fairly big here in the USA. My mom used a copy, her friends all had one, and I was given a copy moving into my first apartment. I also had a Betty Crocker cookbook, and my personal fave, Madame Wongs Longlife Chinese Cookbook. That last was included with Westbend electric woks.

What about some odd ball cook books or even if we (the fans) can send in some scanned in pages from really hard to get or local only cook books.

Really fun to see. Recipies with odd measurements, forgotten ingredient names, really loose baking and cooking instructions. Like: bake in good heat until done :-) There are so many ways to throw curveballs to this format.

I had the Joy of Cooking. Lots of "extra" recipes. Do y'all know about tempering eggs you have in custard?

That is his super power and he needs to lean into it.

@@craigbryant9925 word!

Mike was the 12 yr old supervising his 8 yr old brothers

yes

I think a lot of it has to do with kitchen modernisation. In these older recipes, everything was cooked over a gas stove or open fire, all mixing and whisking by hand and all crushing/grinding with a mortar/pestle. So everything was more coarse, more rustic and required additional finessing like the excessive straining and egg floats to pull out impurities. In this recipe, they got really caught out with the gelatin because sheets didn't exist back then and powder to sheet gelatin is NOT a 1:1 conversion by weight. Way, way back, they would have had to boil their own hooves/horns for gelatin in the first place as well. If you check out Ann Reardon on How to Cook That, you'll also hear how a lot of these recipes don't really tell you what your dish should look like. It's all "mix for a good time" or "until you find that it is done" and such. That's really confusing compared to modern recipes which will give better cues like a description of texture or appearance.

A lot of the older recipes as well are meant to be read ahead of time and understood. They wouldn't normally read them and expect a step by step guide like we do. Its why they didn't have the whipped cream ready because Jamie was going in order and not reading ahead. Mrs Beaton's was actually revolutionary because it was the first book to use what we would think of as the modern recipe formula. Prior to that you'd get things like "Prepare meat and cook it well" without any sort of instructions on steps, times or temperatures other than perhaps a reference to a fast or slow oven. If you're interested in older recipes and seeing how you might make them today I highly recommend checking out the channel Tasting History with Max Miller. He does recipes going all the way back to ancient Rome and gives a step by step guide on how to make them as well as combining in some history relevant to the dish. Its a great channel!

to add to the other comments. apparently there can be mistranslations with the measurements. how to cook that ann reardon did a recipe from an old book and the quantities didnt work as she took the imperial numbers and just converted them to modern day grams, but back then the amount of an ounce is different to modern days ounces, so if the measurements werent updated to match modern day measurements even if you follow the recipe things could go wrong

In addition, sometimes a recipe may specify something like "A bottle of cream" or "A container of creamed cheese", but there's no guarantee those quantities have stayed the same over decades.

​@@luchia4tom134 I don't know about ounces, but here in Central Europe you can certainly get wildly differing versions of a unit depending on where exactly you are at which point in time. Research is necessary both for old recipes and old references to clothing and length measures for fabric...

For this recipe you will need ……

Or for B. Dylan Hollis to turn up and scream at them.

They say what the measurements are in Imperial units in the app, though...

Glad you enjoyed it! Will have to check that one out!

Probably not the same varieties of carrots we have today 🥕

Baby carrots do cook fast

Ah that's so good to hear, glad you're enjoying it!!

Well...Jamie tried to follow the recipe literally. if they'd done so, it would have turned out better.

I know no imperial because "by the time you're grown up you won't need it" except now I'm grown up and oh we're still using a weird mix. They told my mum it too in the 90s.

You mean "having everything in imperial is just 💯 more difficult?! 😂

@@SortedFood haha. Definitely. I couldn’t do it without scales, a calculator and an imperial measure. And then I’d probably still fail. 😂

As an American with a science degree it's... Uhh... It's oddly easy for me but still a pain

Just switch the scales to imperial. Plus I'm sure that type of suspiciously little scales are often used for weighing things in ⅛ ᵒᶻ & ¼ᵒᶻ's!

Oh wow - what would that entail?

This sounds really fun!!

that sound super fun. And having episode about real cold-fashion cooking could be interesting.

@@SortedFood It is entirely up to you. But the way I see it in my mind is this: follow the recipe and use only equipment available at the beginning of the 1800s. The recipe is not complicated, but contains one crazy twist.

Great idea, I'd love a "behind the scene with Kush" kind of video to show the differences.

I don’t fancy their chances without Ebbers🤣

Only problem is that the food team choose to not be on camera save for a few

Completely agree - but we're also adding new foods to our world all the time, it's just juggling to keep all the best ones front of mind!