They've been seriously incredible right?

@@SortedFood we need the rice pudding brûlée recipe!

@@SortedFood YES!! Love all the hard work and creativity! Seriously seriously incredible. But what is the point? A) the product under consideration is getting lost in the dish (none of those recipes are making the product the star of the recipe); B) wouldn’t it be better to make the recipe sample more approachable so your viewers may try the product? It’s one thing to create for content’s sake. Sadly though, it’s moving away from the objectives of why you started this channel (it was to invite and take us along in the food journey). But now it’s become all about revenue and you are simply putting things out there that nobody is ABLE to whip up. ~ sad viewer who still follows you because I love all of you.

Mike looks like the type of guy who would buy Camel Milk with his reverse posh unbuttoned white shirt and his definitely posh leather strapped watch.

I mean seriously

EXACTLY! I was waiting for his cup of tea

@@asiyah7714 I guess it became pointless after learning the price.

I'm from somalia we consume the most of camel milk in the world . In my opinion camel milk are great with tea and it gives it very nice smell .

@@ligiabonfanti3493 Good point

I absolutely thought the same thing!!

He pulled the short straw in this episode right? 😂

@@SortedFood He was given the cold shoulder today.

@@bamachine Meh, he should just Let It Go. ☃️

Was he frozen out?

Mike loves a good espresso martini 👌

@@SortedFood I need to make me some of those ice pops

Mikes mission is to shoehorn an Espresso Martini into every episode, I don't drink much but I know the recipe by only watching mike making is a bajillion times....i quite like them now....

But also ben’s face when he said he has an amaretto sour for himself is GOLD

He really didn't want anyone else to have any..... eat it QUICK!!! 😆

@@SortedFood Like a five year old with his chocolate not wanting to share it with the siblings. :D

We probably should get an Umami jar..... who agrees? 😂

@@SortedFood Don't you guys already have a pot of umami?

@@zerovirus999 Ben must have used it all up for his baths

If they had an umami Jar, it’d pay for their next foodie adventure out of the country long before it’s even safe to do so 😂

@@zerovirus999 They got rid of it when they tossed their rice cooker 🤣

omg thank you! i did think "didn't they have camel milk before?" but couldn't remember when... i guess the catapult was what stood out from that trip to mike, lol

Yeah I immediately thought, "Didn't they drink camel milk in Dubai?"

You "Always quotes youtube videos."

Tbf he isn't wrong; oats, almonds, soy, coconuts etc

@@fezzverbal Yes, but they are really hard to milk since the udders are so tiny.

Alos roach milk is a thing. Yes.

@@saulemaroussault6343 oh man that reminds me someone made a song about roach milk.....

We think you're right... he was enjoying it a little too much 😆

The way he attacked the lobster at 3:42 is so funny.

I'm honestly surprised he could still hold a conversation the way he was looking at the lobster hahaha

Get yourself someone who looks at you the way Ebbers looked at that lobster dish.

@@SortedFood To be perfectly honest, I would look at the lobster dish the same way. Even if I came straight from Christmas Dinner, I would still absolutely OBLITERATE that lobster dish. Is this possibly going to be a recipe on the app? Please. :)

Or just with plain white Chinese porridge. Awesome from our "cai fan" stall in Singapore

They've only been "trendy" for hundreds of years 😂

Do they match well with any food that isn't Asian?

@@lunar_boobs_94x i've seen the egg yolk crumbled over pasta or salads. The yolks also also make a nice glaze or seasoning for fried chicken.

irvins salted egg chips are also amazing!

And also the shell is in maroon-pinkish color.

Itlog na maalat

What’s it like in Ice cream?

So it's sort of like cheese?

@@hop-skip-ouch8798 I've never thought of it that way but I can see it working in a similar way to a Parmesan, just drier and much saltier

Exactly- I love the idea of supporting small, sustainable farmers in other countries that may be less fortunate than us. But I don't think camel milk is the way to do that. I imagine the travel and the new, unfitting environment stress the heck out of the camels, not to mention how difficult and finicky they are to milk on a good day. There are plenty of milks out there for lactose intolerant people or people with allergies already anyhow. And with that price? What average, low to middle class consumer could afford it as a replacement for milk anyhow?

When we drove across Holland, back in the days when travel was still possible, we were surprised to go past a field of camels among the fields of cattle, and now I know why!

They brought a bunch over to the US and also Australia for their deserts for the Calvary/Army.

@@skippymagrue Australia has the most wild camels in the world maybe we should start milking them here!

Sustainable farming and being a consumer to that starts with the small farms local to you, low carbon footprint, less food miles…

You're probably right about starting the business in Australia. The milk is extremely expensive to buy it as part of your regular weekly shop for example.

@@SortedFood As an Australian, my immediate thoughts WERE "Huh they should milk all those feral camels"

Camels were imported to Australia too, and are somewhat of an invasive species there, so not much more of a solution, really...

My first thought was exactly that: why isn't this something that is being done in Australia, which has the largest population of feral/domestic camels. Turns out they already have a commercial-scale camel dairy, started in 2015.

Also, the claim that camels milk does not contain any hormones seems to be dubious at best. Mammal milk naturally contains hormones, including human breast milk. Why would camel milk be an exception here?

I would love that too.

I love and second that idea. In fact, please do it with everyday common vegetables that are easy to find and inexpensive, please. In my home, we’ve been gradually shifting the ratio of protein, cereal/carbs and vegetables in each meal, though we haven’t reached my goal of 50% veggies, 35% protein and 15% carbs (portions-wise). I’d love to have more flavorful plant-based recipes in my stock to either substitute the animal-proteins or as part of a meal.

I know they've done a video - a couple of years ago now, I think - where they went round town eating vegan alternatives to meat products, and I remember James Currie saying - and I agreed with him then, and have seen no reason to change my mind since - that he honestly couldn't see the point when so many cuisines had such delicious vegan food, there honestly wasn't any need for pretend meat or fish!

@@AnnabelSmyth That works, when you still eat some meat. I have been raised eating meat, and I connect fond memories with childhood dishes. A comforting bolognese, a nice Schnitzel or some saussages on the grill are things that I don't want to give up if I don't have to, at least from time to time. Food and cooking are, for a lot of people (I assume) deeply ingrained in their culture and identity. I did not switch to a vegan diet because I didn't like the taste of meat, but for other reasons. I feel like this point is not as easy to grasp for non-vegans, but try to imagine switching 100% to plant-based food. Wouldn't you from time to time crave some childhood dish with meat, and woudn't you be happy if there is a plant based alternative? Also, it makes the transition much easier. If you are not a professional chef or enthusiast cook, you usually know a few handful of dishes that you can cook, and at least in my culture they are mostly meat-based. So if you can still use your cooking skills and your aquired knowledge, that makes it much easier to switch to a plant based diet, because you don't have to learn a completly new set of dishes to cook.

Eugh.

Same. It’s an easy find in any Asian market and it could almost be a staple food in my family growing up. I’m almost offended that a centuries-old, wide-spread food is now a “trend”. I get that it’s more about how it’s uniquely used in recipes, but seeing it be introduced as a trend to people unfamiliar with it makes it feel like a novelty toy.

@Morgan Grace yes. I agree they handled it well. I think I get the weird offense feeling from past experiences like when people used to do century egg eating challenges. I know a lot of people now are more respectful of other cultures, but not everyone's there yet.

I love your name! 🤣👌🏻

@Morgan Grace Exactly. This trend at least isn’t like the old ones. The “How does this exist? How do people eat this? Let’s try eating 100 of them,” trends. Food I liked eating was used as a challenge in the same way as eating a 5lb bag of sugar free gummy bears and suffering obvious consequences. Now it’s gourmet.

Hopefully they are also addressing those issues, at least some of them. The fact they mentioned biodiversity gave me abit of hope but will have to see. Yeah, food miles is a massive issue why so many things associated with a vegan diet end up problematic due to the large distances they are shipped, if only more people used local markets / greengrocers and accepted they needed to eat seasonally and can't expect all fruit in middle of winter

There’s many cities in the US where the water is undrinkable because of slaughterhouses being on the rivers that feed into the damns. And the run off from them kills the water, it’s also how the salmonella outbreak in romane lettuce in America started. Run off from slaughterhouse getting into the water supply used to water the crops.

@@deeRex56786 that's a management issue that most places have managed to avoid. Erosion and soil degradation from broadacre monocropping somehow doesn't get enough exposure, particularly among vegans

Actually getting more algae offsets the ghg emission for quite a bit

The problem is you may get a few western nations to go along with it but the largest and most rapidly growing countries aren't going to do anything like you're suggesting. Until we can find a way to get them on board we're really just spinning our wheels.

and way more salt

I also do that, but I also eat honey, cream cheese, and pickled mustard root by itself and I recognize that I am not supposed to. because all of those things are condiments.

That sodium content, though...

When many of the foods we now take for granted hit the local markets originally, they were also prohibitively expensive. Time and ingenuity, as well as market saturation, reduced the cost to the lower prices we now accept as regular. In some areas many of the foods we buy for a dollar or pound are still very expensive (I know of a place where a half gallon of milk still costs about $20). But people supporting and buying the products, even as an occasional luxury, primed the market for lower costs. These products can easily drop in price if people would take the incentive to purchase them. As an added aside, in the US portion sizes are out of control. Mainly due to the inexpensive nature of many of our staple foods. A bowl of cereal with 2-3 cups of milk is a very common breakfast item. But if that milk costs $25 a gallon you can bet parents would be regulating how much they and their children consume. This would have an effect on over consumption, and might help to reduce the obesity issues we are facing.

This exactly. What most people don't seem to catch is there's a *reason* that food production is the way it is. People didn't just wake up one day and decide to make it this way, no, It's this way in order to reduce costs as much as possible while producing as much as possible. Farming and ranching was done on a sustainable level at various points of the rather wide human history by various people, yet, as civilization spreads there's less and less land for such amongst the multitudes of people. We can't just have wide swaths of a city cordoned off for food production. The unfortunate fact is that unless the amount of farmers and ranchers increase and they each increase the amount of product they can sustainably produce, there simply won't be enough product to get the prices down to a level that is, itself, sustainable.

@@akakscase I always try to get the best product possible with sustainability in mind BUT that's not feasible for many large families, you think a $25.00 gallon of milk will be acceptable, a family of 4 or 5 will go through that in a day or so. Also, what will happen to the farmers and/or the developers that exist now selling the lesser products to survive, forgetting the bigger companies, which some get from local growers, they'll be put out of business, the jump from $2.00 per gallon to $25.00 is just not reasonable, its too stark of a difference. In this video, Ben says the pork that Jamie had was $3.25 (or so) and the "upgrade" is $12.00 that's a huge markup, yes a better product perhaps but at an astronomical increase.

EXACTLY. It's really nice to be able to afford the sustainable, environment friendly, super great pat yourself on the back because you feel good foods, but... can we work on making sure literally everyone has enough to eat on the planet first? And, it's not your or my fault that the planet is going to shit. It's literally giant corporations dumping their garbage in everyone else's either it be farmland, animals' habitats, etc. that is causing the problems we are facing. Let's take them to task, and then we can have ethical camel milk or whatever.

@@akakscase Well sure and if there was any framework in place to increase scalability of these products you might have a point. What the end result is of your argument is pricing 'normals' out of the majority of these products, even with scalability, with them only able to afford lesser or knock off versions. People won't spend more to afford the 25 dollar milk, they'll only be able to buy soy/oat/plant milk with the real thing reserved for the rich. Same with meat, Sorted staff will be able to afford the massive markup on meat and the subsequent increase in quality. The rest of us will be stuck with the spam made from the unusable parts of the 11 dollar meat with the chance to have a steak maybe once a week or month. Your proposal is essentially the reintroduction of class based food. The rich get the choice cuts of high quality and the poor will be left with the offal.

I mean asians have been cooking with it for ages. Their lobster dish is just a variant of the "Golden Sand Prawns".

That's super interesting... thanks so much for letting us know, we will have to try this.

@@SortedFood You should. It is very common here in Malaysia that we ate it that way

Then hiw do you go about eating it? Spoon it out?

does the peel become soft and edible then?

@@thetheodora2371 ...by peel do you mean shell? 🥚

Thank you so much! Enjoy the backlog of videos :)

There's really only one 'safe' way to consume unpasteurized dairy: get it from the farm the day it's milked, and use it same-day or next-day at the latest.

Completely agree! I feel like a lot of the ingredients Sorted look at take into consideration allergies but never people who may be immuno compromised and due to that these "solutions" don't work for everyone.

@@onwardtowaffles And even then it isn't completely safe. My whole family got brucellosis from drinking unpasteurised milk (free to us from the family farm!) some 50 years ago now. Probably a lot safer today, if you can get it (and so much nicer than the shop stuff).

@@AnnabelSmyth brucellosis (like TB) was quite common 50 years ago. Australian dairy heards have been brucellosis and TB free for almost 40 years. I wonder why more places have managed this

There’s always a lot of complaints about raw milk not being available in the US.

they are that tiny :P

I mean cultured meat is definitely ethical, but not something we're (yet) able to produce on a large scale. Hunted meat is ethical if you hunt ethically and only take game animals in-season.

@@onwardtowaffles Right, with you there, but that's usually not marketed as ethical, even though it is. Primarily meaning scaled down farming, which is unrealistic on its own.

@@onwardtowaffles hunting seasons weren't designed for ethical reasons. Many seasons were created to coincide with either the prime fur condition, or the easiest time to harvest an animal. For example: deer herds can be culled year round by game wardens, even though the dear season is usually in the fall.

My bigger short-term problem is Mike saying that good quality pork doesn´t have to get cooked through. Ethical farming doesn´t necessarily reduce parasite risk.

sorry that's just not accuate. Meat raised using regenertive farming can have a net negative impact on GW. Animals like cows and bison can actually sequester a ton of carbon which can be used to regeneate the soil. The real issue when it comes to food and global warming relates to the destrucion of the soil (tilling soil to plant veg releases a ton of carbon dioxide AND destroys the soil) tasty animals are actually the solution to the problem.

But the smallest eggs you can find, infinitely easiern to peel without any tricks.

@@nihlify Either that or crack them under water in a bowl. Water gets under to the thin film between the white and the shell, loosening it. It ends up making the shell extremely easy to peel.

usually for salted egg, a knife is just used to cut it in half and then scoop it out

@@Mystearicia a true man/woman/human of culture

I believe they put the reno on hold for covid

@@beachesandcream27 Probably smart. Shipping prices are through the roof right now and they'll get more out of the remodel if they wait until they come down.

@@onwardtowaffles Not to mention the price of wood. It's gone absolutely bonkers, unless they placed their orders last year, they'd be paying a good premium now

Vs British milk it's particularly stupid. Britain has a lot of farming land that can only reliably be grazed to harvest calories. A couple of local farms are trying something new, solar panel farm AND sheep on the worst grazing fields.

Yeah, I thought the branding of camel milk as sustainable is sus because there's no way it's more sustainable in 90% of the world than whatever your local milk is. Cows might not be good for the environment generally but they're raised on my doorstep so the food miles are a thousand times lower

We do try our best.

I've given up asking 4 info about the products and recipes for the dishes they prepare, They never respond. So I went in search 4 a recipe for rice pudding creme brulee and found one. It was delicious. Try it, you'll love it.

I feel like this would be so good for this channel because they do care so much about the environment. Equity in the environmental sciences can be so difficult to drive home for people!

I never know, though, whether I should use To Good to Go to help avoid food waste, or whether I shouldn't use it because I can afford to pay full price. Sometimes it's a good introduction to a restaurant I haven't used before, though.

It's the perfect combo right?

If it's any consolation, different foods have always moved around the world in history! Lemons didn't exist in europe or middle east before medieval times, they came from asia because people were connected through trade. And on the other hand, salting and curing is a really cool and old way to store food in many countries around the world, so it's great that cured foods are becoming more popular around the world again.

Honestly I'd love to try mixing them in a breakfast burrito with pico de gallo and sausage.

@@onwardtowaffles that sounds amazing!

right??? aren't we supposed to be leaders in greener futures and such, yet we had to bloody import camels to make camel milk

@@AnymMusic Camels emit less Methane than cows, so once the dutch camel population is self sustaining, there should be less CO2 equivalent emissions. Still feels weird to say though.

We hebben kamelen in de polders!?

However. They said Holland. Thats only 2 provinces that used to be one. If only they would say The Netherlands when they ment The Netherlands. Loads of people still get this wrong.

@@kilianortmann9979 I doubt that the conditions under which camels are kept as farm animals are more beneficial in terms of sustainability and financial costs to regular dairy cows, particularly when comparing the milk yield. Milking camels appears to be tricky (so less yield/animal, and if I understand correctly unlike dairy cows farmers keep the baby camel to ensure yield, so more land and food resources), and I imagine they take up more space (and land is a very valuable resource in sustainability) than dairy cows do. They may also require more expensive, carbon-intensive nutrition or living conditions. On top of that dairy cows are pretty much completely used up in the system; first for milk, then for meat. The market for camel meat probably creates more waste product due to a lack of demand. These are just assumptions, but there's more to sustainability in livestock than "just" comparing the methane output of a cow to a camel.

I thought the same thing! I was hoping the recipe would be included in the video description, but it wasn’t ☹️

100% agree, would love those recipes!

Wait... i honestly wasnt aware of Sorted Fanfics... :D #hold on I need to google that

@@zsuzsannaagoston5787 you can find anything on AO3 😂😅

Well James did say once he tried to stare at Mike during an episode so people would really ship them so I don't think they care lol.

There's never any hiding it! He was warm! Haha. As was the entire studio that day... Hence ice lollies were gratefully received.

Any food from outside of "British cuisine" or British interpretations of other cuisines often makes painfully clear the pasty white posh bubble these guys grew up and still reside in.

@@ZZZZZZZZZZZZZZZZZZZZZZZZ608 well over 80% of England is white and even more were when they were growing up so can you really blame them? When I was in school and this was only 5 years ago there was exactly one Chinese person in my my year and none in the year below us.

If meat tastes good enough, you really don't need to slather it in marinades and sauces! Sadly, supermarket meat often has very little taste of its own.

We will have to take a look at this, thanks :)

Enjoy your breakfast and Sunday morning routine Erin :)

@@SortedFood Greetings from Alabama to the comment person! Whoever you are, you've been doing a really good job lately.

That's how I enjoy them as well

Thank you, and thanks for watching!

We hope you feel better soon Emilia! 😃

I think you hit the nail on the head with the explanation. Something becomes a food trend because it spreads (usually quite rapidly for the era) around to the wider world from whoever or whatever region discovered/invented it. For example, meatballs and meatloaf. It was Italian-Americans who made it when they first came to the new world. From there, it spread right back to Europe and other areas. And spices. Originally only in the middle east, trade and commerce brought them to everyone else.

Ben maybe didn't have the best way of saying "it's really really dense but still has a creamy richness to it."