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S3 E6 – Lickable Wallpaper & How Nutritious Are Cornflake Boxes?!
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There’s a Willy Wonka theme to this weeks podcasts. How would you feel about licking wallpaper or chewing on everlasting gum? As fun as this all sounds, don’t worry – Jamie is here to bring the tone of the podcast down with talk of self pleasure. There’s always next week for an actual educational podcast, right?
Best Soundbite: “Talking about how I want this podcast to go…masterbation” – Ben Ebbrell
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S13 E5 – How Do Seedless Grapes Have Babies? And Other Things We Should Know By Now But We Don’t
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!
S13 E4 Eau de Ebbers and Discovering Cornish Pasta
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.
S13 E3 How Is Tik Tok Changing Cooking and What Does a Cartoon Hedgehog Have To Do With Food?
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.
S13 E2 How We Choose Our Product Reviews and Mimosas Called Tiffany
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.
S13 E1 -What is a shallot and why does Easter involve Bunnies?
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.
S12 E10 -Is Cultured Meat the Next Big Thing… And Would We Try It?
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.
S12 E9 -Is British Food Crap?
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…
S12 E8 -When Does a “Normal” Become a Chef?
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…
S12 E7 -Why Are We All Obsessed with Street Food?
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!
S12 E6 -What’s the Difference Between Recipe Inspiration and Downright Plagiarism?
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.
How DO you submit a lie for future podcasts without the boys seeing it and therefore knowing it’s the lie? Is there a direct line to Nikki?
So as a swede when Barry said And the Swedes do some crazy stuff I am just nodding along thinking lickable wallpaper does sound like something we would do.
Jaime reminds me of a terrible joke my grandfather played on my parents. He was a policeman and thought it would be HILARIOUS to teach me that that the pig says “stick em up”. My teacher the first day of kindergarten was VERY concerned and my grandfather got dragged in to explain himself. He was unrepentant. I’m continuing the tradition and trying to teach my nephew fingerguns to go with it.
Oh come on now Jamie. Mike’s delightful chocolate surprises were great! He put a lot of thought and effort into making them
1. Guys, Ben used the word piezoelectric about a million times. This is not a term he would use regularly. How did that not tip you off?
2. Animal testing (humane animal testing) is the reason life expectancy has increased as much as it has. It’s the only reason that drugs for diseases like cancer, multiple sclerosis, muscular dystrophy, etc etc exist. For things like beauty products I understand your reservation, but for medications, it’s kind of the only option, at the moment.
3. Jamie and Barry giggling while Ben is just talking out the cornflake masturbation theory is one of the funniest things I have ever watched.
4. MICE EAT THEIR YOUNG ON RANDOM OCCASION! You have not lived until you’ve switched mouse cages and found a fat mother and a couple of random mouse heads.
Seems like you’re a scientist? So am I! Can I ask what do you study?
Scientists unite! I’m a biochemist that sort of drifted into medical research. How about you?
Truth: Blue raspberry flavor is based on a real fruit. https://www.bonappetit.com/entertaining-style/pop-culture/article/what-is-blue-raspberry-flavor
Lie: Hershey is the largest candy distributor in the world. https://www.candyindustry.com/2018-Global-Top-100-candy-companies-Part-4
This format needs to go back to having all 4 of you
I almost submitted the Corn Flakes fact but I assumed it was basic knowledge; clearly not since it’s a bizarre thing to know. Fun fact: Graham crackers were created by minister Sylvester Graham for the very same reason. I believe Dr. Kellogg also had a “hospital” that was more along the line of a wellness retreat that promoted a bland diet and other lifestyles he believed were the healthiest.
Great episode! Gave me a great laugh. Oddly enough, Sylvester Graham invented the graham crackers also as a way of preventing… self love.
Here’s a lie for a future podcast: if kept in a temperature controlled environment, Sour Cream cannot go bad. It is already soured and cannot turn further. If bacteria or other substances are introduced, mold may begin to grow, but it can simply be scooped away from the rest of the cream, which is still good to use.