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Pick numbers out of a hat for the line up!

Oh how I have missed Bens silicone mold collection

James did the best because he's soooooo dreamy😍😍😍

Can't go on a plate, vegetarian. I'd probably go for the martini bc it's so easy and quick

This is serious awesome, this should be a tv show!!

Let’s get a new Mystery Night series - now with 100% more James

I love kunafa! (Had it as dessert on a field trip with my Arabic class)

pro tip also add a bit of sea salt for flavour

Be fair, Ebbers looks like a c*** in a coat and crown WITH the wig on (eff off, Joffrey).

Just to make sure its real. I Search it and its real. Family guy

How have a I never seen this until now?

American vanilla extract is vanilla beans and alcohol. How is the UK version made? Sugar added at some point?

You guys remind me of a grown up version of the inbetweeners, Love it 😂, anyone else think this lol?

When you're going to make a video on.. 3 ways to cook oats 😕😕😕😕

5:14 catch you guys on the flippity-flip

Ben totally losing it is my favourite

I'd try cooking the filet steak to *rare* in the sous vide bath, then let it get to med-rare as it seared in the pan.

All hear is pizza pasta put it in box

I had that book! Got bought it at school then used it at college. UCB? Formerly Birmingham College of Food, Tourism and Creative Studies?

That’s not meatloaf!

Cool idea!

Temper your eggs with pasta water to prevent scrambling.

Why is that called orange soda? Where's the soda?

I absolutely need that pasta limone AND garlic bread (obviously). 😋

Do a mystery box one

There's a pretty easy way to determine the usefulness of almost any of these kinds of gimmicks: do professional chefs use them? It's a guarantee because some items will be helpful to specific subgroups, like disabled people. But 95% of the time I think it answers the question.

Dying watching jamie trying to roll the crumble! 🤣🤣🤣

James should never wear a chef’s hat!

Somewhere, someone won these gadgets and their kitchen drawers and cabinets hate them for it.

You pluralize the container not the mousse. Four bowls of mousse, five cups of mousse, three champagne glasses of mousse.

I expected the classic mousse to use egg yolks for the chocolate mixture, not cream! And it goes even faster because you don't need to wait for a ganache to set up - you drizzle it in once your egg whites have reached soft peaks and keep beating until it achieves the desired consistency

I have a small kitchen so no space for several different gadgets. Which one would you recommend if you could only have one.

Gelatin! Scandalous! Actually, none of these recipes are appealing to the French. Check out Conticini's mousse and weep with joy: usclip.net/video/jv3CzrQD-vg/video.html

"there's a lot of crepe out there"...i saw what you did jamie

Can we see something on Chile Relleno?

🎵Ray, a drop of golden Suuuuuuun 🎵

The plural of chocolate mousse is delicious, every self professed fat kid knows that.

Being on Keto monkfruit is my favorite alternative sweetener. I think it mimics sugar the best out of all of the sweeteners I have tried.

First, did you try to say andouille( ann-DOO-ee)? Second, not enough cheese, you did not use pork sausage and you forgot to butter the crust after it came out of the oven.

I am an American and I can assure you NO ONE makes a meatloaf like that! LOL. This is the most UK-infused meatloaf I have ever seen. Marmalade?!

Thigh all the way. Dark meat forever.

I would take 96% less sugar that's like diabetes in a cup man

I can't believe James is making this ultra-fancy dish and Ben is just making Viva Puffs. xD

Jamie looks like Bono if Bono had a spinal injury and shrunk by 2 feet.

As a newcomer to you’re channel, who’s spent countless hours binge watching dozens of your videos. I demand that Ben is informed that he’s an adorable cutie patootie.

Dink it and Sink it.

It isn't 'instant' if it takes 5 minutes. Just saying xD

I like the first one best, the second one has raw eggs plus it seems too sweet

You should do a video called "taste who" trying to guess what does the person who made the dish does for living, where he is from and so on...

Y'all are great! Please keep it up! Perhaps give the chefs low end ingredients for them to upscale and be cheffy. Then give nice ingredients to the "normals" and do a chef vs normal battle.

You can't find a watermelon with beard to replace Jamie.

I am mad about the lack of bacon on these burgers

Raw eggs? :(

I need made personal back

italian pizza? i guess boys need to travel inside europe more

I find myself concerned that SORTED has yet to do tomato soup three ways.This should be remedied.

Now I wanna see the chef's do it

Best sandwich is a bea sandwich. Bacon Egg Avocado

You need to unwind the cable off the extension lead. Serious fire risk! Keep up the good work

Nooo, don't make me choose which one, that's cruel, it's like being asked to pick your favourite child!!! 🍫😋

I saw a uncanny resemblance of Mr Bean in Ben at 1:36

more battlesssss............

I want that coffee pot. Where did they get it?

❤❤❤

gotta improve those barista skills starting with a proper coffee machine

In quebec, the traditionnal dessert is called Pudding chomeur

If I had to choose it would be Ben's on a plate: but they all looked the biz.

Just sprinkle powdered peanut butter on it 🤷‍♀️.

When I made limoncello, it took weeks.

My favourite cross-over.

Bring back Big Night In Please

Bring back Big Night In Please

Level up a pancake

Mike looks the same in this video as he does in 2019

I came for the pass it ons...I don’t know why I stayed, but here I am!

I want all three options, please...

Cheeseburger ? McDonald's???

💪 MOUSSE! 💪 MOUSSE! 💪 MOUSSE!

Jar

How can both dishes be judged at the same time? Wouldn't one have had to sit on the counter for like an hour since they weren't sharing a kitchen?

waste of time. gave it a thumbs down

Surprised Avocada mousse didn't feature! I like that in Gu ramekins 😁

Everest got the best la breakfast burritos

Ummm, no. We can all tell you're panicking sweetie.

Lederhosen are not swiss

The "fancy glasses" that Jamie used look like little cauldrons XD especially when full. I thought they were little brown plastic cauldrons until he showed them empty!

I'm curious: Why dark chocolate in these recipes? Is it because of the sugar and cream being added?

kinda want to see one where they just straight up pick their order and see what the best they can do is 😂

I've had the avocado ice cream from snowflake. Wasn't very nice or even smooth, couldn't finish it, even for £9.50! Quite gimmicky

i feel like “pass it on” is now just an inside joke between the sorted community 😂

Do threeway Mac and cheese please!

UK: Instant Chocolate Mousse. USA:

All three!

Hell, I just buy chocolate pudding. Good enough. I'm not much of a dessert person.

I agree with the background voice: this is the best video ever! More gadge Videos for BINGiNG

I love this episode :) do one with chef vs chef using these gadgets

That's not vanilla extract. Vanilla extract is alcohol that has been infused with vanilla flavoring. What you're calling extract is actually vanilla seeds separated from the pod and put into a container. That's vanilla bean paste and anyone going to their grocery store to get vanilla extract and turning up either a brown or clear liquid instead of the paste shown in this video is going to be disappointed for two primary reasons. First, because vanilla extract pales in comparison to vanilla bean paste in terms of taste. Second, you can't find it in most regular grocery stores.

At the risk of offending everyone - a really nice, easy faux mousse is by mixing instant pudding powder into whipped cream. Let it set in the fridge for an hour or so. I get my Beaver Scouts to make it as it follows the most important rules for cooking with 5 year olds - no sharp, no hot. You can even make non-dairy that way but the fake whipped cream does end up with a Styrofoam texture.

I would like to let everyone know that my neighbors are making coffee, and THE WORLD SMELLS AMAZING RN. 😍

I love you guys but as an American if you put shortbread crumbs on my mousse....