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S2 E8 – Choking On Ants & Oysters Are Vegan?!
We debate veganism in this weeks episode which might actually be the first useful thing to come out of these podcasts!
We also talk animals that can make you choke and things get super deep when Jamie asks if any of the guys have thought about leaving Sorted.
Best soundbite: “It’s like our membership. You can get Digital Club for £5 or upgrade to Book Club. So isn’t veganism just an upgrade from being vegetarian? You get everything you get as a vegetarian but you believe in more things.” – Barry Taylor
Roll up, roll up! Today Ebbers talks about grapes, Jamie is out for vengeance and Barry tells us all about his dream kitchen – but just how pretentious is it?! And tune in for Ebbers’ *pick* of the best gardening creators out there!
We’re back to tackle some of the hottest topics in the world of SORTEDfood based on YOUR comments! What’s in Baz’s Cornish pasta? Would you buy a Spaffbox? And if the boys were colognes, what would they smell like? Get listening.
Join us today for lots more foodie musings! Today we’re discussing everything from WAP (that’s Pasta to Ebbers) to TikTok food trends to cartoon hedgehogs.
We’re kicking things off today with a new segment, ‘What have we cooked or eaten recently that would annoy Ebbers?’ Plus we discuss your comments and try to come up with some food rules to live by.
After months of Zoom/ Teams/ Meet etc, the guys are back with plenty more foodie chat and some fun new segments! Join us as we discuss big topics like shallots, Easter bunnies and… cod sperm.
In this episode we’re getting stuck into cultured meat – what is it, who is creating it and why?! Ebbers presents us with loads of fascinating science as we consider the future of cultured meat and debate whether or not we’d try it.
Today we’re on a mission to decide which British dishes have an unfair reputation, and which ones are just a bit crap! We dive deep into the history of some classic British foods and come to our own conclusions…
After 10 years of cooking alongside chefs, how have things changed for our normals? In today’s episode we wonder what skills you need to be a chef, what our normals have learned from the chefs, and whether or not the chefs have learned anything from the normals…
Today on the podcast we wonder what’s so great about street food, why we like it and why it’s just so memorable. Mike, James and Barry relive their top street food experiences and we hear some of your fave street snacks!
From chefs copying other chefs to big brands copying other big brands, plagiarism in the world of food is more common than we might think. In this episode we wonder where the line between inspiration and plain copying is.