😂 he’s a very trusting soul.

⁠@@SortedFoodhaha. He certainly is.

or made sure they failed the pass it on. This weekend just to see them painted like they where.

He likes to give us the benefit of the doubt. We love him for that...

They did let them off wearing a sexy fireman outfit.

Yes this! I was into savory foods in my 2nd trimester and sweets in my 3rd!

My ex had peanutbutter and carrots.... Don't ask

My pregnancy craving were bizarre, I went from being vegetarian (for 18 years) to eating steak, sandwiched between lorne sausage (Scottish, beef, squared sausage), so not so much as a combination - more like just meat, with more meat.

Mike, Baz, and Jamie all have seen first hand what their partners have craved so it would only be fair to make Ebbers try all of them. Just saying

Rich, chocolatey things with parmesan is like, my favorite flavour combo. I'm not nor have ever been pregnant, it's just so delicious. Salty and sweet, that umami parmesan funk cuts the richness of the chocolatey bit (usually a brownie for me), and if you add caramel and an extra heap of parm? Oh mama. Now you've got me craving parm caramel brownies again.

In the US a burger with a blueberry BBQ sauce has been around for a while….

Or cranberry with turkey, at least in North America

And pemmican, which is bison and berries, was a staple food of indigenous people on the Plains of what is now Canada and the US. Kept many newcomers alive, too, during the fur trade and early colonization of the prairies. I don't know how often they make it now as they can't exactly hunt bison anymore, but it still exists.

it was like "huh" when he said we're not used to pairing things like meat with a fruit in the western world because it's SO common in europe?!

My first thought of a Western sweetened meat was honey-glazed ribs.

The man did so well, those Wild Weekender ones were the worst we’ve ever done too 😅

​@@SortedFoodi hear that🎉🎉🎉🎉

@@SortedFoodhe did really well in the challenge this weekend. I was really impressed by it. Even when he went last and pretty much everyone else went 🤢

Right?

@@SortedFood u just convinced me to buy a ticket!

So glad i wasnt the only one that noticed this super cute gay moment

​@@Sombrek not to kill the vibe but it's hardly gay. Men in the western world (and people of all cultures to this day) used to be very cavalier about physical contact until after the Victorian period. Sitting on laps, holding hands, etc

​@@insederec we're not in pre victorian era so how is that relevant lmao

@@Lilian040210 you're right the human species has evolved past the need for touch in the intervening years and also current day brown people are in fact below us as a western society

also Canadian and my word, duck and blueberry is killer. add some paprika? mmmm :)

Blackberry and venison is bomb

I’ve heard moose tastes fantastic… but here in the states that’s like impossible to get. Super rare raffle to hunt too. Can you just buy moose in Canada

Well ive never seen moose just available to buy but theres probably some certain places its served, for sale or allowed to be hunted at specific times@@aceggkspade958

We have something similar in Sweden, with either moose, venison or lamb where we put blackberry or currant jelly with the dish to balance it out. I agree, it's really good! :)

You guys have fermented cucumbers too? That's pretty cool. In Slovakia you also add a grape vine leaf (adds tons of flavour).

Pickles are one of the most widespread foods, I dont know what you two are having a moment over.

Lacto-fermented cucumbers (in salt water, without vinegar, so I'm not calling them pickles, although sometimes they get called dill pickles or summer pickles as well, but that might be confusing) are pretty common in many European cuisines (and possibly outside the Europe, too, though I'm not sure here, because they may be a part of Persian torshi, also fermented mixed vegetables, but they do put some vinegar in there as well, afaik), it's nothing specific to Hungary and I'd say nothing weird. On the top of my head I can name German Sauergurken / Dillgurken / Salzgurken and Polish ogórki kiszone (fully fermented) and małosolne (half fermented, less salty and actually tasting pretty raw, it's acquired taste), and I can totally imagine Czechs, Russians, Ukrainians, Belarussians, Bulgarians and more having their own twist / version of those as well. Some may add celeriac leaf, oak leaf, black currant leaf, already mentioned grapevine leaf, some even add bay leaf (for me it's 100% Gewürzgurken / vinegar pickled cucumbers ingredient, but to each their own) or other leaves, to prevent the cucumbers from going mushy and give them more aroma, taste. Salted garlic with cocoa drink sounds weirder, but when you think about a pinch of salt in hot chocolate to make it more chocolate-y, it also makes sense. And originally cocoa was eaten savoury way, not sweet, so why not. Tbh I cannot think of food combo that would be weird, these in the video didn't suprise me, everyone has their own preferences. I know people who like peanut butter sandwiches with slices of banana, with jam / marmelade, but also with pickled cucumbers or mayo and I personally like pb, mayo and pickled cucumbers at once, the mayo makes pb to not be as sticky and cucumber adds nice crunch and vinegary notes. Just now I realize I might as well disprove what I wrote few sentences ago, because I cannot imagine subbing vinegary pickled cucumbers with lacto-fermented cucumbers in this combo, maybe it wouldn't taste bad, the crunch would be there, but I think I'd miss the vinegary component.

There seems to be a common theme of salty with sweet tho

👀

he is now on the run, as in he said he had a flight to get to tomorrow. (that was on the sunday live stream)

@@SortedFood make him make a big Mac for every member of the crew while dressed as the hamburglar

When did Ben not eat a big Mac? What are y'all talking about

Don't blame him 🌟

You're hilariously correct, thanks for pointing that out!

The more surprising how he could hide it with the bitrex or just anything this weekend with the pokerface challenge.

I don't understand what surprised them about sweet with steak. What's barbeque sauce if not sweet?

Vi what?

@@QuirkyBoy acceto balsamico di traditionale, is some wicked stuff you'd think its vinigar but its more like a concentrated grape syrup ITS HELLA WEIRD pretty expensive though

@@lesslighter that's quite the whoosh for you there...

Add raspberry and basil to that.

Strawberry goes well with a lot of meat. I can't eat tomatoes so I put strawberries in beef burgers when they're in season. It's really good.

Commenting here to get an update in 2 weeks on how you went. Good luck!

Oh good luck - I’m sure your do well

They've inspired me many times and almost always make me laugh. Congratulations and good luck!

Update has been posted

👁️👄👁️ wow well done

Basil makes sense to me as an ice cream flavour because it's a fresh herbal flavour akin to mint which is I think quite amenable to sweetness.

That sounds great.

Ooh, thanks for the suggestion. My family was born in Czech, so I'm always looking for new things to try and share with them.

Sounds interesting, actually.

This is how we do it in the southern US. Salt on grapefruit is great.

I would say black currant would work great too. It seems like an American thing - the steak and blueberries - and they use blueberries anywhere we in EU would use currants, as they were banned in US till recently.

In denmark, we do red currant, even add a bit in the gravy. So yummy! Black currant jam with pork is also amazing.

@@izuizabela6613 I've seen places do barbeque with a blueberry sauce. I don't really eat hooven meats (stomach issues with them) but I had a bite or two and with the slow cooked meat, it's nice. It doesn't 'enhance' the meat or the berries, but it's nice.

Lingonberrie sauce is also often served with Wiener Schnitzel.

i do a roast pork fillet with an apple and black currant jam, it`s delish!

Good vanilla ice cream is amazing. Classic, perfect.

We're all a product of our time. Sugar was once a luxury, now we have sugar in everything. Vanilla is suffering from being too common (also lots of fake as vanilla flavorings)

they have commented that very line this weekend. both vanilla and salt.

And when we consider that vanilla was once the most valuable 'spice' until hand-pollination was figured out. Now everything has vanilla in it, so vanilla is no longer special

@@Hugin-N-Munin real vanilla is still very expensive. it's more that we have found a way to cheat and get the flavour of vanillin replicated in a lab. the real vanilla pods are still about the second or third most expensive spice. more because it is very labour intensive.

Great idea!

Maybe take the pairing and say they have to reinterpret or improve the concept in a battle? Give them enough time to try things out and then integrate it into a dish.

that sounds great. meat fruit combos i know work include venison-plum, mackerel-rhubarb, pork-apricot, kangaroo-raspberry. I'm sure there are many others. I don't recommend tuna-blackberry

@@Hugin-N-Munin Mackerel-Rhubarb sounds incredible to me. I need to try that. It's not the same profile maybe but Prawn and Mango also goes incredibly well.

and blueberries is a typical pairing with venison. I think the folks simply didn't prepare it well, the sauce needs to have something sour/tart in it, be it vinegar, lemon, or red wine, use no added sugar, and preferably made as a pan sauce from steak drippings!

Nooo! Childhood memories!! The more I think about it, the less it makes sense though. My current theory is that the syrup was meant to be honey or licorice syrup, and a grandma thought that kecap manis is both sweet and black, so it had to work the same way? If lime and kecap manis work to fight an illness, sate ayam must be the healthiest food ever. Anyway, it's just weird in a place where ginger, kunyit, and kencur are widely available, instead of giving those to sick kids...we give them kecap manis instead. Like... Why??

That actually makes sense to me. But I am also pregnant at the moment so... XD

@@oxsome it's really satisfying!

Ooh, that's interesting. As a bloke I have obviously never been pregnant, but I once made an accidental discovery when I'd been making a stir fry with a satay-ey type sauce and I randomly added some bacon and some caraway seeds. I absolutely loved that combination of peanut, caraway and bacon and I had to try that combo in other things for a while after that! Peanut and pepperoni seems like similar vibes to peanut and bacon, so I might have to try your pizza idea now!

@@zak3744 let me know how it turns out! I particularly liked spicy pepperoni at the time, but I'm not sure it's necessary 😁

Not a big surprise, it is very common to pair game meat with berries. However, I've always felt the same thing as the guys. They don't offend each other's taste, but also not necessarily elevate it.

I've also seen blueberry used on a beef or bison burger.

try black currants or blackberries then - even better!

@@BotloB and I can see that. For me it's absolutely delicious

Wasabi ice cream is a thing in Japan you can buy around wasabi producing regions

This sounds epic 🔥

Hi from the UK 🙋‍♂️

In my competitive swimming days, I'd get super hungry in the middle of the night... sometimes pickles and cookies are the fastest/only things on hand...

@@yangzhang5870 I mean, I can imagine that but at the same time, though?

It also goes well with caramel or chocolatey things. I can't eat bananas because of a deadly allergy ),: but I can totally get how it would work. The rich sweetness and the salty, nutty, kind of funky parmesan work well, regardless of what the sweet is. It's almost like.. miso caramel in a way. Umami saltiness in something sweet and rich is a classic for a reason.

I often make cheese crisps, parmesan or sharp cheddar, to go with ice cream

My brain went to lingonberry sauce with meatballs and mash....

I thought meatballs with lingonberry too. They had the same confused reaction to beef jerky and raspberry jam in a video a few years ago.

Came here to say pretty much the same. Venison and cherry, Lamb and pomegranate, Swedish meatball and lingon berry, prosciutto and melon. Meat with fruit pairs are great.

When I eat venison frequently I will make a wild Blueberry compote to go with.

I saw a food article once, can't remember the original source, that meat was flavored by its diet, so if game animals eat that berry, it would make a perfect pairing.

I second that… go Oz!

It’s definitely not for everyone huh?

I had ham with grape jelly very good!!

They've been making a blueberry steak at Acqua al Due in Florence, Italy since the late 1970s. It was always a favorite in town, and it blew my mind how many people visited and said it was their favorite dish in Florence@@SortedFood

Exactly what I thought. Immediately thought of köttbullar and lingon.

Marmite should be made illegal and serving it a war crime

Ooooh nice 👌

Thanks for being part of the community too 🫶

​@@SortedFoodYou guys are the Best!❤❤❤❤❤

Soy sauce has sugar in it, so ruby grapefruit would actually make a better mix to me, but I'm very used to calamansi soy sauce and soy sauce / vinegar mixes.

@@MuriKakari I've never had the Calamansi brand myself. But I have had Kikoman's with rice vinegar before, not a bad mix.

Not a brand, calamansi's a citrus fruit@@ShadowsDragoon

I wonder how pickle cookies would be if the pickles were patted dry with paper towels and then chopped into the dough. Might reduce the weird vinegar-soaked dough problem.

That or you could blend the blueberries through a burger.

I really like lingonberry with Schnitzel.

Do it and let us know what you think!

Dang that sounds good. My favorite sandwich is honey peanut butter and country ham, so same basic pig and peanuts concept. It's so nice.

@@pothospathic if you want to spice up my combination , sprinkle some chili powder on peanut butter before putting prosciutto on it. the saltiness of prosciutto works great with taste of peanut butter (smooth one, not chunky)

Did you like it?

@SortedFood it wasn't bad, theybused real wasabi in it. So it wasn't like the dyed horseradish in stores.

Oooooh yum!

Dark chocolate with wasabi is a treat.

And wasabi soft ice cream exist in Japan for quite sometimes

@@evanchristianA I've only found wasabi flavored icecream in lidl in finland lol

Where I live (Ontario), all that is a standard order. Grape soda is a little harder to come by in bigger restaurants, but you can by flats of grape soda. There is a commonly stocked condiment pack that has Heinz Ketchup, mustard, and relish in a box all together for a bit cheaper than buying individually. Adding the butter would be the only thing not commonly done, but for many that is the essential summer hotdog situation