**Exploring Food Trends: Jamie and Ben Try the Latest in Gourmet Delights**
In a world where food trends come and go like fleeting fads, there’s one thing that remains constant: the excitement of discovering new flavors and culinary creations. For Jamie and Ben, two adventurous friends from London, this journey is both a passion and a quest for gastronomic discovery. Their mission? To explore the newest and best in the world of food while having a few laughs along the way.
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**The World According to Jamie and Ben**
Jamie and Ben are no ordinary food enthusiasts. They bring together a unique mix of expertise—chefs, food lovers, and curious adventurers—all united by their love for culinary exploration. Whether it’s trying out the latest food trends or diving into the unknown, these two are always up for the challenge. Their journey takes them to new places, where they encounter foods that push boundaries, challenge palates, and sometimes even raise eyebrows.
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**A Day in a Foreign Land**
In this particular episode, Jamie and Ben find themselves in a foreign land, far from home. The setting is vibrant, filled with the promise of new flavors and culinary experiences. As they sit down to taste something truly unique, the conversation begins.
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**The Bone Broth Elixir: A Trend Worth Its Salt?**
Their latest culinary adventure brings them face-to-face with a product that’s been making waves in the food world: bone broth elixir. The flavor of the day is turkey, ginger, and sage—a combination that sounds as wholesome as it is intriguing.
As Jamie takes his first sip, he’s met with a mixture of flavors that leave him both curious and cautious. “This doesn’t look good,” he groans, eyeing the cloudy consomme with a wary expression. His skepticism is palpable. “I don’t want it,” he says, but Ben reassures him, pointing out that it’s similar to a cloudy consomme and just requires an open mind.
Ben’s enthusiasm is contagious, and Jamie eventually gives it a try. The broth has a delicate balance of apple-like sweetness and earthy undertones, with the sage shining through. “You can absolutely taste the sage,” Ben remarks, his excitement evident. Jamie agrees, though he remains cautious about the price tag.
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**Packaging and Pricing: Is It Worth the Splurge?**
The bone broth elixir comes in a sleek, eye-catching jar—a product designed to appeal to health-conscious consumers looking for something more than your average stock. But is it worth the $21 price tag?
Jamie and Ben dive into a lively discussion about the cost of the product. Jamie calculates that at $5.25 per serving, it’s anything but cheap. “Bad trend,” he says with a chuckle, questioning whether this elixir is overpriced for what it is—a bone broth.
Ben counters by pointing out that bone broths are traditionally affordable and even tasty when used as the base for soups or meals. He argues that if you’re willing to spend $21 on a jar of stock, you’re likely in the market for something more than just sustenance—you’re investing in an experience.
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**The Verdict: A Good Trend or a Passing Fad?**
As they wrap up their discussion, Jamie and Ben reflect on whether bone broth elixirs are a good trend or simply a gimmick. Jamie remains skeptical, pointing out that the product’s success hinges on its marketing as an “elixir” rather than a simple bone broth. He worries that without the fancy packaging and trendy name, it might not sell for $21.
Ben, on the other hand, sees potential in the trend. He acknowledges that bone broths are nutrient-rich and versatile, making them a worthwhile addition to any kitchen. “Just call it turkey stock,” he jokes, suggesting that simplicity might be the key to its success.
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**Conclusion: Embracing Culinary Adventures**
As the episode wraps up, one thing is clear: Jamie and Ben’s journey through the world of food trends is far from over. Whether they’re sipping on bone broth elixirs or trying out the next big thing in gourmet cuisine, their curiosity and sense of humor keep them coming back for more.
For anyone looking to explore the latest food trends, Jamie and Ben’s adventures serve as a reminder that culinary exploration is about more than just taste—it’s about embracing new experiences and finding joy in the journey. So, the next time you’re faced with a food trend that seems out of your comfort zone, remember: take a sip, give it a try, and don’t be afraid to laugh along the way.
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Jamie and Ben may not always agree on whether a trend is worth its salt, but their shared enthusiasm for discovery makes every culinary adventure an unforgettable one.
"WEBVTTKind: captionsLanguage: en(upbeat music)- We are Sorted.A group of mates from Londonexploring the newest and bestin the world of foodwhilst trying to have afew laughs along the way.(laughing)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 Jamie, this is Ben.- You guys love food trendsand we love talking about them.- I am away from home, in a foreign land,and you're feeding me things.I'm out of my comfort zone.(upbeat jazz music)- (groans) that doesn't look good.- (gasps)- This is not how itwould normally be served,but I wanted to put it in somethingthe camera could see right through.- Okay, I don't want it.- Yeah, it's nice, yeah.It's kind of like a cloudy consomme.Just, I don't know if that's a compliment.- It smells appley, it tastes earthy.Has it got any root vegetables in it?- It's got carrots, it'sgot celery, it's got fennel.- Am I drinking stock?I'm drinking the beginning of a soup.- I don't get any ofthe flavors (chuckles).Maybe 'cause there's too many?I don't know.- This is, Bone Broth Elixir.The flavor I picked outfor the pair of you today,is turkey, ginger, and sage.- Oh, you get, that's what it is, sage!You can absolutely taste the sage.Yeah, the fact they calledit elixir makes me worried,price wise,and also, who's gonna be buying this?- The packaging is ridiculous.I like it, but it's ridiculousand I'm self aware enoughto know that it's ridiculous, I like it.- It sounds like it'sgot all good stuff in it.- Nothing bad's init, that's the great thing.It's just vegetables.It's all the wonderful things you getfrom a long slow bone broth.And I think this is why I picked it.Bone broths seem to be back on trend.- I don't think I'd buyit to drink it like this.But, I think it's what it's meant to be.- It tastes nice, onceyou get your head around,you're drinking a broth, not a teaor especially some sort of Pinot Grigio.But, I'm worried aboutwhat it's costing for thatbecause you can make a bone broth,it's probably quite cheap,and you also get a tasty dish out of it.- Bad trend, it tastesgood, sell it like that.But, you couldn't sell it foras much as that in this jarif you didn't, if you justcalled it turkey stock.- How much is a jar like that you think?- I'm tried to think, Ben.- What about a $21.00?- Okay! $21.00.- Making it five dollars,5.25 per serving.- Oh, bargain.21 dollars!- There's gonna be a selection of peoplewho buy these things because they're like,\"Oh, if I just add those to my diet,I'll have those things.\"Pack your diet full ofgreat food that's freshand full of great stuff.You'll probably see adifference to your life.I don't see how adding thisto your diet will do that.And that's the only thing Ihave that's bad to say about it,apart from price.- I'd leave it alone.It's really nice, likeit tastes really good.It's just really expensive,and doesn't do anythingthat it claims to do.- You'd leave it alone and make your own.(laughs)(groans)- I'm gonna leave the bone alone.(upbeat jazz music)- (laughing)- Big, mustardy saus.- But it looks like a vegan saus.- Oh, it's made of like, bloody figs.- Oh, good nose!- I've had two slices, and Ifeel like I don't need anymore.- Oh, spicy though.Once you get over theinitial disappointment,it tastes alright.- It is 100% plant based, fig salami.- (laughing) Why is it, whyhave they turned into a sausage?It taste like a fig, with paprika.- It was in the aisle with,next to all the othersausages and salamis,in the refrigerated section.It was not in the confectionery aisle.- I'm trying to be so nice,why are you making it so hard for me?- Is it not just a form of preservation?- The expiry date on thisis the March 30th, 2021.That is a long time away.- And, I imagine if you bought,a salami, or some churchurifrom France, they oftenhave long shelf life.It's a way of preserving meat.Why can't you do that with figs?- Maybe they using thegimmick, to sell it.And you bought it, so it works.- I'm happy with that,it's a good product.- I can't work out whetherit's clever or gimmicky.- Compared to a pork salami,if it's not trying to be a pork salami.- $9.50, does that...- (Screaming)- Change anything?- No that's okay.- $9.60, that feels like a lot of money.- Okay then, great snacking,or send it packing?- Absolutely, send it packing, personally.- Great snacking, andI'll send you packing.( upbeat music)- Oh, okay, so they'relight, they're shelly.- They taste like the hardestpeanuts I've ever bitten into.Listen to this (crunching nuts).- Tastes a lot like a peanut.- They're a nut.- I picked this because it fascinates me,it is a nut, it's a nutI've never heard of.It is the baru nut.- Oh the baru nut, of course!- Or barukas, snacks tendto be highly processed,often high in sugars, and salts,so this is a healthy snack.And they claim, it's thehealthiest nut in the world.- (gags) Yawn.- How you claim that?- 25% fewer calories than other nuts.- Being less calories,I don't feel like that's a selling point.This is nature's food, thisis what you should be eating.- So they claim that theyalso provide an opportunity,to sustain indigenouscommunities and traditions,on their land.So areas of rainforest,that are otherwise beingattacked by deforestation.Are you a nut snacker?- If I want some peanuts,I'll probably buy some dry roasted peanutsthat are covered in terrible stuff,and eat them because of flavor,not because of healthy snacking.However, for people who arelooking for something different,I'd hope that they would be a craze.- I don't think I'd buythem over anything else,just because of the extrasix grams of protein,or three times the antioxidant power.- That pack was $5.50,so definitely more expensivethan your average peanutor almond, but not extortionately so.- I just think they mightstruggle to stand outin a highly saturated fat market.- Potential craze, or crazy?- Potential craze is cooked,can get a little too far,but I like them, so potential craze.(upbeat music)- (chuckles)- What're you seeing?- Don't know what it is, it's red!Or pink, or something.- Not quite taste of the Pasta Pasta,but it doesn't taste toofar away from Pasta Pasta.- Texture, texture?- Yeah it's a bit more floury.- It is tasty actually,I'm gonna give it a,it's got something to it,but I don't know if I can identify it.- Obviously got somesuperfood ingredient in it.- Oh, look at you, guessingthe, superfood, word already.This is, FREE TO EAT,Superfood, PURPLE Rotini.- They were just a list ofwords that mean nothing to me.- It is free from eightof the top allergensincluding, wheat.They're gluten free pasta madefrom just four ingredients,red lentils, beet root,sweet potato, and carrot.- I think it would ever be like pastawith something added to it,but it's pasta withsomething taken away from it.And it tastes like pasta.It tastes good, and the texture is good,therefore I am pleased.- It does have a powderysort of after-texture at the end.And that's probably the only thingthat slightly stands out aboutit, but not in a bad way.You could have fibbed that tome, and told me it was pastaand I would have just gone, \"Okay.\"- Five times less carb,than a regular fusilli,and two times as much protein,and every portion will giveyou one of your five a day.$4.30 for a pack with four servings.- Compared to pasta, it's a lot.- I really think that's very good.I think that's gonna help alot of people, which is cool.I can see why things like thisare more readily available than in the UK.- So the big question.- Here we are go.- Fad or, not bad?- It's definitely not bad.It's a decent product, it's really good.- That's bad, but this is not bad.(upbeat music)- What!- (groans)- Oh, it smells!- Of?- I don't know, but notsomething that I wanna drink.- I'll be honest, thisis the type of thingthat I was expecting from this video,considering that we arecurrently in Los Angeles.Weird colored drinks thatclaim to do amazing thingsfor either your guts,your bum, or your skin.- Interesting you say that.This one, good for digestion,skin well-being, and detox.It's amazing what looking at somethingchanges your perception so much.- It's a lot sweeter than I expected.It's got really recognizable flavors.Has it got apple in it?- I'm not enjoying it (laughs).I'm drinking it, and it'sdrinkable, and I can't tell why,if I'm not enjoying itbecause of the color.I think it's the aroma.Like I get a big sniff ofsomething I don't wanna drink.- What is it?- This is a supercharged lemonade.This one is more of asupercharge, helps with digestion.It's a combination of chagamushroom, activated charcoal,and lemon, and then naturallysweetened with monk fruit.So this is part of theincreasing mushroom craze,Four Sigmatic do a numberof mushroom coffees, teas,shooters, this is their lemonade mix.They claim that mushrooms do three things.They help you think, theyimprove your immune system,and, or they help you chill out,depending on whichmushrooms, which drinks,which time of the day you consume them.- I've used their lion's manemushroom coffee in the morningas a replacement for coffeebecause it gives you less of a buzz'cause it's got less caffeine.Supposedly, all the beneficialneurological benefitsof the mushrooms help you stay focused,and increase energy, and stuff like that.- They only reason you'dreplace normal coffeewith mushroom coffee is ifyou're looking to reduce caffeineand stuff because let's face it,normal coffee tastes better.I didn't really feel any difference,and it's supposed to be like superchargedcompared to coffee withlike less caffeine.- That little pot there, $30.00.- Okay!- A food trend, or does it offend?- (laughs)- It's not worth drinking something,like that much ofsomething for your healthif you don't like it.Unless it's like 100% proven.- It definitely doesn't offend.- Offends.- It offends you?- I'm surprised.- Some of those were brand new to us,but keep talking tous, comment down below.Which food topics are important to you?- You might have noticedwe've been traveling well,quite a lot lately.Now that we are back in London,we've been adding all the favorite placesthat we found to eat onthe, Sorted Eat, app.Which is available to,Sorted Club members.- It gives you awesome recommendations,some experiences, some freebies.So that when you travel to the same placeswe have been, you can enjoy them too.- If you wanna get all theinformation on the, Eat app,and everything available to club members,all the information is down below.- But now you're waiting for a DADJOKE.- I'm sure some of you bynow would have noticed,that I've got a slightly puffy eye.I'm trying to rack my brainsfigure out how I got it.I think I've figured it out.- Uh-oh- Got stabbed in the eyewith a pickle yesterday.- That sounds painful.- Yeah I'm hoping I won'tgo brine'd (laughs).- Yeah, you like those ones.- Yeah, you like that one?- As we mentionedwe don't just make topquality YouTube videos,we built the Sorted Clubwhere we use the best thingswe've learnt to create stuffthat is hopefully interestingand useful to other food lovers.Check it out if you're interested.Thank you for watching.And we will see you in a few days.(Beep)- This is not how it would normally...(banging)(laughing)\n"
