Blind Tasting Foods You Think Are Real… But Aren’t | Sorted Food

Comments · 1.3K

• RF

  @RFC3514 · 5 months ago

  <a href="https://www.youtube.com/watch?v=YOSKRE8b9Is&amp;t=309">5:09</a> - If double cream was coming straight out of a cow, that cow needs to go to the doctor.

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• MO

  @morganalori · 5 months ago

  So one thing about this, they are comparing the fake/alternative against the highest grade real version. &nbsp;There are more affordable versions in the supermarket. Why not do one with all 3 levels/versions. &nbsp; I think this format needs the basic supermarket one as well. &nbsp;That way it&apos;s not just a Premium Highest grade of the item against a substitute. &nbsp; Cause If the supermarket is the same price as the fake, I&apos;m going with the supermarket version of the item vs some fake that costs the same.

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• BE

  @bels3873 · 5 months ago

  As a Poor, I appreciated Jamie&apos;s point about the cheaper versions improving accessibility.

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• BE

  @benlowe1701 · 5 months ago (edited)

  I&apos;m intrigued with these.<br><br>See, the question is not &quot;Is this as nice as the real thing&quot; but &quot;Is it nice *enough*?&quot;<br><br>If I could make nice delicious cakes that are - admittedly - only, say, 90% as good the real deal, but are, say, 1/3rd of the Calorie intake? Then thats a decent trade to me.<br><br>I&apos;d be interested in what are the &apos;Worth it&apos; substitutions, and what are the &apos;Never Skimp, it isn&apos;t worth it&apos; ones.<br><br>To Sumerize: Is the Premium Worth the Price Difference?<br>And: Is the Health Benefit/Calorie Reduction, Worth the Taste Difference?

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• WI

  @williamcarr1770 · 5 months ago

  Just to be clear, double cream is absolutely processed, its not only pasteurized. Milk doesnt come out of a cow at 48% fat. Even if you let raw milk from a cow sit out and separate from gravity, you would still only get cream (heavy/whipping cream in the US), which is about 35-40%. To get double cream, you always have to do some amount of processing to concentrate the fat/remove the skim milk (its done via centrifuge now).

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• TH

  @TheCardinalFang · 5 months ago

  I buy &quot;Italian style hard cheese&quot; made with bacterial rennet because I have friends who are Hindu and friends who are vegetarian, but who have a fondness for my cheese and tomato pasta bake (which contains mozzarella and &apos;parmesan&apos;). Obviously anything with calf rennet in out of the question (which things like Grana Padano are), so the vegetarian equivalent means I don&apos;t have to worry about it

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• RE

  @Reverate · 5 months ago

  Fun video, but it grates on me a little that we are comparing the relatively inexpensive &quot;fakes&quot; with some of the most expensive versions of the &quot;real&quot;. There&apos;s no reason you need to spend £26/kg on Feta, or £1/100ml on double cream instead of £0.50/100ml on double cream. I&apos;d be much more curious to know how big of a flavour difference there is vs similarly priced (or, &quot;typically purchased&quot;) version of the real ingredients. It would be like comparing a £5 bottle of British sparkling white wine with a £100 bottle of Champagne and then claiming that there&apos;s a massive difference between the real and the fake.

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• MO

  @mousefactors · 5 months ago

  In Canada, most margarines do contain buttermilk or whey. I think that was a move to pacify the dairy industry that had gotten margarine banned for decades, and then even banned it having a butter colour. Brands that sell dairy-free margarine call it vegetable spread to distinguish their product because otherwise it is assumed to not be vegan.

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• BO

  @boehmlauren01 · 5 months ago

  Jamie may have upset an entire nation in his paella days, but i feel like Ebbers upset a LOT &nbsp;more with nearly all his statements today 😅

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• GL

  @Gloomfall · 5 months ago (edited)

  Ebbers doing Jamie dirty. &quot;Jamie takes a slight lead.&quot; is a very weird way to say &quot;Jamie takes the win with a perfect score.&quot;

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• BL

  @Blind_Io · 5 months ago

  The price isn&apos;t going up for the &quot;right&quot; reasons, it&apos;s going up because the cost of regulation and energy.

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• FO

  @foodlovingauntie · 5 months ago

  The feta option is also a nice alternative for people who aren’t fans of goats cheese like my mom… My dad and I love goats/sheep’s cheeses but mom doesn’t so when I cook Greek dishes for the 3 of us I’ll go for the cows milk version. If it’s just me and dad we go all-in ❤

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