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Can We Impress a Chef With Convenience Store Finds? | Sorted Food

Sorted Food

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Can we impress a pro chef with hidden gems found in our local convenience stores?
We hit the aisles of our local stores to hunt down the most unique global ingredients, snacks and convenience foods for the ultimate chef taste test!

In this food challenge Baz and Mike go head-to-head to pitch their best corner shop discoveries to Chef Ben and Home Cook Jamie. They'll taste, review and award points to each winning item to find out what is possible when you venture outside the supermarket!

#SortedFood #FoodChallenge #TasteTest #ConvenienceStore #ChefReview

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20 Comments

@evemurray3355 4 days ago

Those quail eggs don't realise they're destined to be thrown through a large metal tube

@Getpojke 4 days ago

Important to keep your local/village/convenience shop going. Otherwise it wont be there at 8pm when you need one thing for a dish. May be slightly more expensive for some things, but they're vital for small communities. (A lot of folk learned that the hard way during the 20s lurgy 5 years ago).

@Dinowithacowboyhat 4 days ago

Mike found stuff he thought was neat and could find applications for, Barry found.... Barry things

@draxn0160 4 days ago

Jamies deap-pan stare to the camera with each of Bens bennuendos, and the concentration on the Aubergine Tips, how nice to see them return in full force.

@TheMilkManSL 4 days ago

Barry's products: "I just like them, they're pretty good". Mike's products "Yea so this was voted best thing in the entire world by every country for the last 1000 years". Close game I'd say.

@brianbrenton1025 4 days ago

The way that Mike was laughing during the Cherry stem tea had me convinced that this was going to be one of those episodes where one of these items is a fake.

@meloniedehart9572 4 days ago

"I've an aubergine tip in my hand, and a generous amount of spooning"
The look on Jamie's face..
😂😂😂

@andreasschone5383 4 days ago

Having Kush is like a Cheatcode. Next time, try to impress Kush!

@TheDeadKingsRaven 4 days ago (edited)

Things are tough. I think a series on pastas, rices, baking from scratch, etc would be helpful to a lot of people. Personally being more effective with using these have drastically dropped my food costs.

What tips do you have for cutting costs cooking?

@kirstyj4 4 days ago

Jamie's facial expressions when Ben goes off on his Benuendos always make me laugh.

@Boomage1979 4 days ago

"I don't know if I'm getting Cherry, but I'm definitely getting Wood" Guys, don't ever change please.

@gavinbrewes863 4 days ago

“It tastes like I’m licking wood” had me 😂 and they know it

@mrsaucy1112 4 days ago

immediate culture shock hearing that your convenience stores can be cheaper than a grocery store.

@COYSMike 4 days ago

You can see why Ebbers is a chef in the way he identified the botte of vinegar as 'possibly vinegary.'

@Banned4Life 4 days ago

Why does Barry always look like he is waiting for the sweet embrace and release of death every time he tastes anything acidic or spicy? And then follows up with "that's very nice" despite his face scrunching up like an old lemon left on a Nairobi rooftop?

@Oriandu 3 days ago

"It's a dairy product a bit like a cheese" Mike says as he quite literally describes curd cheese.

@emlin803 4 days ago (edited)

The quail eggs went through a braise > dry > braise > dry process repeated 5-7 times which is what gives it the rubbery texture (which some people, including me, quite enjoy). The homemade ones don't and taste more like regular marinated eggs. They're considered two different things.

@JimiMartin-x3z 4 days ago

I swear Ben has a book the size of the bible on top of his bedside table full of innuendos he just writes down and memorizes.

@TRPLD 4 days ago

Weird how the guys perked up when being told about quark. In Germany Quark is everywhere... I cant count the times I had potatoes with salted quark and chives growing up. Delicious!

@Kangstor 4 days ago

As a Turkish person I would never guess I would see dried pepper and aubergine stuffing in here. Kadayıf I knew was sold around the world and pide is something very common, although Mike managed to find a genuine one.