The Art of Sandwich Making: A Debate Among Foodies

In a recent episode of their popular podcast, Feast Your Ears, a group of foodies gathered to discuss the merits of peanut brittle as an ingredient in salads. The debate began when one of the participants, Mike, suggested adding peanut brittle to a salad as a way to offset its slightly bitter flavor. However, his idea was met with skepticism by others in the group, who felt that it was too unconventional.

"I do not want to rush you, but I also have to rush you," said one of the participants, referring to Mike's attempt to add peanut brittle to the salad. "You have two minutes left." The pressure was on, and the group began to plate their dishes in a matter of seconds. As they worked, they bantered back and forth about the presentation of their creations.

"I'm gonna put some lemon in there to offset the slightly bitter peanut brittle," said Mike, referring to his initial idea. "Feel like the Huttleston is beginning to set in." The group laughed at this comment, which seemed to be a humorous way of describing the feeling of being under pressure to create something perfect.

As they worked on their dishes, the group continued to joke and tease each other. "Ever put brittle in a salad before?" one participant asked Mike. The answer was no, but that didn't stop him from trying it out. In fact, he seemed determined to make his dish work, even if it meant experimenting with unusual ingredients.

"I want that in there," said Mike, referring to the peanut brittle. "Just gonna halve these." He paused for a moment, then added, "How the hell do I plate this one?" The group chuckled at this question, which seemed to be a reference to the challenges of presenting a dish in a visually appealing way.

One participant suggested that the key to plating a dish was to use triangles rather than squares. Mike agreed with this idea, saying, "It's gotta be triangles, surely." However, as he began to assemble his final dish, he seemed to have second thoughts about the shape of his creation.

As the group finished their dishes and presented them to each other, they were met with a mix of praise and criticism. One participant raved about Mike's sandwich, saying that it looked "good-looking." However, another person was less impressed, suggesting that Mike had made the dish look like "art."

The debate continued as the group discussed their respective dishes and offered constructive feedback to each other. At one point, one of the participants joked that Mike's dish was "the only thing I did," implying that he was a novice cook. However, this comment seemed to be taken in stride by Mike, who responded with humor.

The episode ended with a discussion about the best way to take a joke. One participant apologized for a joke that had been made earlier in the conversation, which seemed to be a lighthearted way of acknowledging the absurdity of the situation. The group laughed at this apology, and the tension in the room seemed to dissipate.

As the episode came to a close, the hosts reminded their listeners that they don't just make top-quality YouTube videos - they also run a club called Sorted, where they use the things they've learned to create interesting and useful content for other food lovers. The episode ended with a call to action, encouraging viewers to check out the Sorted club and join in on the conversation.

Finally, as the hosts signed off, one of them joked about the brand name of condoms, which seemed to be a completely unrelated topic from the rest of the conversation. However, this comment was quickly forgotten as the group began to discuss their plans for future episodes of Feast Your Ears.

"WEBVTTKind: captionsLanguage: en- We are Sorted, agroup of mates from Londonexploring the newest andbest in the world of food,whilst trying to have afew laughs along the way.(laughter)We've got chefs, we've got normals.(beep)And a whole world ofstuff for you to explore,but everything we do starts with you.(upbeat music)- Hello, I'm Barry and this is Jamie.- And today, it's up to Miketo see if he can beat the chef.Off.- This is our mystery box challengewhere a chef goes up against a normalto cook one dish usingthe same ingredientsin the same amount of time,and it all gets tastedby this guy.- Barry will judge the two disheswithout knowing who cookedwhich and pick a winner.How are you feeling?- I have everything to lose,but at least I'm against Mike.- Anything is possible.- Underneath the teatowel, your mystery boxcontains ingredients inspired from ourfood pairing video a few weeks back.- We have some fruit,pesto, peanut butter,cucumber and chili.- Ginger, pickles.- Parma ham.Smoked chicken.And salad.- You are to come up with one dishthat is inspired by combiningtastes, flavors and textures.- (lip trills) I am struggling.- Peanut butter and gherkin and cheese,I could do a sandwich.- Off the back of ourflavor pairing video,I know that those go together well.I could do something Asian-y.- All of this, and Icame up with a sandwich.No, no!- Your 30 minutes.- Don't start the timer.- Starts now.- Ohh.- Okay, so first things first,I've got a pot of oil heating upbecause I think I'm goingto pane my smoked chickenand make, essentially, nugs.I'm gonna serve that with a peanutand sambal sauce, andsome sort of Asian slaw.- I'm gonna make a caramel, and thenput some peanuts in it and makea brittle-y thing to put on top.- So in terms of flavor pairings,I don't even know ifpeanut butter and sambalgo together yet, but Iknow that peanut butterand pickle go together really well.Asian cooking, there's alot of satay, chicken satay.- Obvs I'm gonna bake theParma ham for some crispy bits.I'm putting this pan on, and I'm gonnaput blueberries in therewith a little bit of sugar.- I'm going to grate this.Carrot!Now I'm just gonna putthis in here for now,just as a mixer, 'causeI'm just gonna season them.It's smoked chicken, so Idon't wanna go too nuts.- Definitely gonna need more cheese.Surely you've got more cheese somewhere.- I love your panicked run.- Ow!(laughter)- Mind that.It's quite narrow here.You've got to be verycareful as you walk in.Why gherkin?- When we were trying, itwas cucumber and lemon curd,and gherkin and peanut butter,and they went well together.So I really wanted to do use it in a dish.- Right, let's see ifI can make this work.So this is going to be a dipping sauce.- So you've started the slaw,you've started the panko.- Yep.- And you're starting the dipping sauce.- Absolutely.Start building blocks, foundations,and then build each time upon those.- Cool, cool, cool.- So I've just added a little bit of waterto let down my peanut and sambal.Oh, that tastes lovely.- In theory, I can seewhy that would work,because you get chili nuts.- Yeah.Oh, yeah, that's right.- That idea absolutely works.One thing was key from a couple weeks agowas realizing that 80%of the flavor experienceis from aroma and smellsrather than the basic tastes.His seasoning went forgarlic, not just salt,celery salt, and paprika, and I findthey're all quite aromatic flavorsas opposed to just, I'm adding salt,I'm adding sugar, I'm adding bitter.- Correct, you're right Ben.I did exactly that, I chose aromats.- I mean, I take him up for it.- Thank you, mate.- Why did I put so much water in you?How long have I got?- 20 minutes to go.- I'm pretty chill, whatelse can I add to this?- I mean, you are onlymaking a sandwich, so.- What do you mean,only making a sandwich?- You know I have nothingagainst sandwiches.I am the king of sandwiches.- Do you think I shouldpush myself a little harder?- Yes.- I think it's gonna be a great sandwich.I really think it's gonnabe a great sandwich.Blueberries are done.They're all gooey andsticky, and they're kind ofholding together a littlebit, which is perfect.- I don't feel like I'm doing enough here.Oh, I sliced that, didn't I?That's annoying.That's come out in full old wedges,I'm gonna have to chop that up.You get to a point whereefficiency goes out the window.I'll do whatever it takes to get somethingon the plate at the end.- For those doingthis at home with a bit morethought behind it--- You wouldn't have done that.- I guess you could've sliced the onionand then grated the carrot.- Yeah, I did not do that.I just whacked it all in.- Plume of smoke out of theoven, always, always positive.I think it's quite goodbread for a grilled sandwich.It's got loads of sugar init, but it is (beep) bread.- James, you have 15 minutesand 33 seconds remaining.- This is just, this is easy.This is easy, guys.- Stick some ginger in my slaw as well.Ah, right, do I wanna go apple slices?Yes, I do.How do I slice an apple?We're about to find out.I topped and tailed it, thatis not how you slice an apple.(laughter)- It's amazing how--- This is insane, isn't it?You just completely lose everything.There's your sharpness of ginger.My red onions, sweet.Carrots, sweet again.Sesame oil will sort of givethat a nutty, fatty feel.Hoping that the apple will also bring outa bit of sweetness.Coriander is going in also.Some brown sugar, rice wine vinegar.I'm gonna come back to thatand do last-minute seasoning.- Should definitely have askedfor a food processor or something.- If Ben's gone to help James,I'm gonna be really angry.- I'm so terrified right now.Gonna have to flip atriple-decker sandwich.And now I can do that,and then turn it over.Okay, so we have fat, followed by acidity,followed by savorymeatiness, followed by sweet,followed by fat, followed byexactly the same thing again.It's an art, creatinga sandwich, you know.- Okay.Pane time.- I'm really enjoying the panic.The panic is my favorite bit.- Oh no, I wanna do it in that.- I'm confused why you're separating outan egg for a pane.- Yeah, I only want egg yolk, don't I?- Do you?- Do you?- Oh no, I don't.(laughter)Yeah, what am I doing?- Now he's gonnamove that from that bowl.- Why are youmoving that into there?- Because I don't wanna make that wet.- I feel like thecross-section is gonnabenefit from the salad.What's this gonna taste like?- I'm intrigued,there's lots going on.- There's a lot going on.- The salad confused me most,and the slight bitterbotanically leafy element.- I just worry about itstanding up to the heat.- The thing I'm worried about for youis that you've got tocommunicate all of this to Barry.- If I was really, really, genuinelythinking about Barry, Imight have skipped the salad,'cause he will question that, I'm sure.But, at the same time, you've gotta stickto your guns, haven't you?- And what great guns you have.(laughter)- Stuff it in.This is, I'm an idiot.- I'm worried about these nugs.This is always gonna be a difficult thing,'cause it's actuallyrelatively time-consuming.- You have ten minutes left.- Okay, cool.I'm just gonna get those ones in.Good.Waiting for oil is goodon a time-sensitive.Yeah, that'll do.Genuinely thinking twoor three minutes of that.- I think in this instance,you said it earlier on,your chicken's cooked.All you're looking to do is crisp upand golden the outside.- I can't tell if I'mdoing a good job or not.I really, really can't tell.- You haven't forgotten aboutyour peanut brittle, have you?- Oh yeah, I have, yeah.- Right, these need to come out.Bear with me and don't question.Do we have any maple syrup?I'm thinking fried chicken and wafflesgo together really well.I can make like, maplesyrup and mustard thing.- You're still pane-ing nugs.Why are you still pane-ing nugs?- I need to do all of these.How long have I got left?- You have five minutes left.- That's okay, cool.- Just been asked to talkabout the nut brittlethat I forgot about.Just put it in the fridge'cause it's not set,because I put too much water in the sugar.Why, James, why?And I forgot to put it in my sandwich,so I'm making a salad soI can put it in the salad.So I'm gonna put some lemon in thereto offset the slightlybittersweet peanut brittle.- Feel like the Huttlestorm is beginning to set in.- It absolutely is.- Mike, I do not want to rush you,but I also do have to rush you.You have two minutes left.- Cool, you silly sausage.- (laughs) He's attacking it.- Ever put brittlein a salad before?- No.- No, has anyone?- That's literally the only thing I did,so I have to put it on the plate.- Just gonna halve these.How the hell do I plate this one?- Tell you what, guys.It's a good-looking sandwich.- Triangles or squares?- It's gotta be triangles, surely.Come on, come on.- That's a decent-looking cross-section.26 seconds.- That's no time.Just wanna get my slaw on here.I want that in there.- Ten, nine, eight,seven, six, five, four,three, two, one.- Where's my honey?Aw, there.Well, I need to drizzle that.- You say sandwich, I say art.- Uh, relieved that that's over,but also devastated that that's gonna beon the Internet forever. (laughs)- I made it look too good, he's nevergonna believe Mike did that.(laughter)- It's very noisy this rain, isn't it?I'm gonna reference that.- It's monsooning.(laughter)- You can nevertell what Barry's thinkingwhen he's tastingsomething, 'cause he lookslike he's gonna throw up.- He's got those hamster cheeks.It's just like he's got...- (imitates vomiting) I love it!(laughter)- (imitates vomiting) It'sthe best thing I've ever had!- (imitates vomiting) Yummy!(laughter)- Ooh, he's deconstructing.- He's really taking this seriously.- Go out tonight, come on.(laughter)- You haven't been out for two years.He loves the hot seat, doesn't he?(upbeat music)- Thanks, man.- The individual who createdthe winning dish was Mike.- He's only gone and beat the chef.He's only gone and beat the chef!- Yours is almost as good as mine.That's true.Fair play to Barry, yoursis almost as good as mine.- Can't even be gracious, can you?- I do just wanna pipe back to you,literally the first thing you saidwhen you walked into the kitchen is.- Like, what do you make?A sandwich, and I'm not gonnawin this with a sandwich.- So hang on a sec, we've now all...We've now all had a goat this, haven't we?Because...- And only you lost to the chef.- Why don't we come over here.Jamie, you stand over there.Better, there we go.(laughter)- Well, you did walk into that one.- You are setting a dangerous precedent.- I know, are we no longer normal?- I don't know what's happening.- If you'd like thesevideos, then make sureyou like them, and alsoif you want a videoevery Wednesday and every Sunday,you have to subscribe and ring that bell.- This week, we have launched season sixof Feast Your Ears, our podcastwhere we debate trendingtopics around food.- This week we ask, arewe addicted to sugar?If you have an opinion or wanna find outwhat our answer was, then go check it out.All the information is downstairs.This episode is free to everybody,but if you do wanna sign up to club,you'll get a new podcastevery single Friday at 4 p.m.- I'm gonna apologizein advance for this one.- That is terrifying.When you apologize for a joke.- Pork and leek, greatflavor for sausages.Terrible brand name for condoms.(laughter)- Good, back in form.- As we'vementioned, we don't justmake top quality YouTube videos.- LOL!- We've built theSorted club, where we usethe best things we'velearnt to create stuffthat's hopefully interesting and usefulto other food lovers.Check it out if you're interested.Thank you for watching, andwe'll see you in a few days.(beep)- Chicken or turkey?(Ben imitates chicken)- Smoked chicken.- Yep.- I mean, if it was smoked turkey,would that have changed things?- Yeah, it's more likegobble, gobble, gobble.- I meant for him.- Oh.- In terms of what he's gonna cook,not the noises you're gonna make.(laughter)\n"