Welcome to another awesome Rennie Mystery Box Challenge!

This video contains a paid for promotion, but that’s not the mystery ingredient!

This week we dived into the box and it made the lads a little squeamish. With an ingredient more associated with high-end French dining we took it upon ourselves to turn it on its head and served up an awesome British bar snack with pickled wild mushrooms. These are golden, crispy nuggets of delight… with the mystery ingredients hidden within! Watch to find out what it is and how we get on.

Get the full recipe with step-by-step instructions here: http://sortedfood.com/goldennuggets

Check out more from the guys at Rennie here: http://rennie.co.uk

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Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

Eggslut’s Alvin Cailan joins Andy and his old buddy, actor Jay Mewes (Jay and Silent Bob, Clerks), to whip up a plate of “The Emo Emu”: a scrambled emu egg Benedict with fried slab bacon on waffle-ironed Entenmann’s donuts. This combo is enough to make anyone emotional.

WATCH NEXT: Chicken Noodle & Lamb Guts Soup with Cat Cora and Andy Richter: http://bit.ly/1M82Ffg

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You know those fancy things you buy in coffee shops with your hot drink? Well we’re going to show you how to make 3 impressive looking ones without actually ‘making’ anything. All using shop bought stuff.

Get the full recipe here: http://sortedfood.com/3easypastries

Also this week:
S’more Rice Krispie Treats: https://sortedfood.com/recipe/10137
Cheese Fondue: https://sortedfood.com/recipe/10211
Loads of other festive articles: https://sortedfood.com/articles

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Big Night In At Home – A big bubbling pot of molten cheese with bread, potatoes, tomatoes and eggs to dunk straight in… now that’s a party right? Not just an awesome swiss cheese fondue but also a recipe for homemade fougasse bread.

Get the full recipe here: http://sortedfood.com/cheesefondue
Get ahead for next week: http://sortedfood.com/meringuewreath

Donate here: http://charitywater.org/sortedfood

Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

This episode takes us to the northwestern Vietnamese town of Sa Pa and a restaurant called The Hill Station, the region’s only restaurant serving traditional Hmong dishes. We join Danish owners Tommy Eggen and Soeren Pindstrup, along with head chef Giang Phay and a few friends, for a night sampling the best Hmong, Vietnamese, and French food in town.

First, this motley crew hopped on motorbikes for the trip out to Chef Phay’s home village of Ta Phin for a home-cooked meal of fresh chicken blood with offal, special smoked buffalo, lucky chicken feet, and lots of rice wine with Chef Phay’s family. Then, the group heads back into Sa Pa to meet up with some expat buddies at Lon Met for a true nose-to-tail meal—a full pig prepared into seven dishes and washed down with more rice wine. Later, the group makes their way to Victoria Sapa Resort & Spa for some of executive chef Hugo Barberis’ French-Vietnamese fusion desserts, such as truffle banana milkshakes and orange cake with basil and pistachio. Finally, our crew staggers back to The Hill Station’s deli and boutique, where Chef Phay and Hugo whip up some fresh brick-oven pizza and raid Tommy’s fine wine collection. All in all, a successful night for these boys in their home away from home.

To watch more from this series, check out the links below:

Chef’s Night Out: Guisados: http://bit.ly/1QfFqHW

Chef’s Night Out: Josef Centeno: http://bit.ly/1Nc4HPp

Chef’s Night Out: Wes Avila: http://bit.ly/21PDwS6

Chef’s Night Out: Maya Erickson: http://bit.ly/1YZtDPx

Carnitas, Cochinita Pibil & Tequila: Chef’s Night Out with Nopalito: http://bit.ly/1NVNJIF

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Remember making these as a kid? We do! But we’ve also taken on board a whole bunch of your suggestions and brought them right up to date with a little twist of S’more about them.

Get the full recipe here: http://sortedfood.com/ricekrispietreats

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Click here to view this recipe on MUNCHIES: http://bit.ly/1lJQXlR

From Japan to China to Taiwan, there are many different styles of hot pot to be enjoyed.

What seems like a dish you have to dine out for is actually really easy to make at home: It all starts with a rich bone broth, and once you add homemade sauces, lots of fresh vegetables, meat, and noodles, you’re ready to throw a hot pot party.

Sue Chan shows us how to make this perfect winter dish in your very own kitchen. And let it be known, there’s no party like a hot pot party.

Check out the recipe here: https://munchies.vice.com/en_us/article/aeawdk/taiwanese-hot-pot

WATCH NEXT:
How To Make the Perfect Hangover Cure with Campo Baja : http://bit.ly/1HRAYwr

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In this episode of FUEL, we head to new heights following professional rock climber Alex Honnold, whose jaw-dropping, free-solo climbs (no ropes) have cemented him as one of the most revered and respected climbers in the world.

Set in stunning Utah, Alex takes us along as he trains and preps for an upcoming expedition in Angola, Africa. We follow him to unique climbing destinations; Maple Canyon for cobble climbing and an intense alpine scramble up the south ridge of Mount Superior with fellow dirtbag climber James Lucas.

Before setting off for Angola, being a self-professed lazy cook, Alex shops for vegan snacks and drops by Gnarly Nutrition in search of light, tasty, and travel-friendly food to keep him powered up and at a high fitness level. It’s clear, no matter what Alex scarfs up, that by following his own brand of a healthy middle ground, the sky’s the limit.

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Okay, we know the internet will love this one… it has chocolate lined waffle cones, snickerdoodle inspired ice cream, chocolate cookie dough AND cute dogs! Enjoy!

Get the full recipe here: http://sortedfood.com/snickerdoodlecone
For the full length video of dogs eating ice cream (courtesy of our mates at Mashable) click here: https://youtu.be/Coi-RZRENZI

Also this week:
French Toast: http://bit.ly/1QjVK8Y
Venison Burgers: http://bit.ly/1Q4Q8km

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT