Fun fact: ketchup, before we started using tomatoes, had a base made from...mushrooms!

It's really neat to see Sean admit he didn't love what he made. Preference does not always directly relate to success.

"maybe it's cheating because I'm not using ketchup, I'm making ketchup" Andrew made his own tofu in the tofu episode, you're good

I think these episodes would be even better if you actually tasted each other’s dishes after discussing the process of how they’re made

Moving forward, the next time you do a What We Made episode, I'd love to see each of you bring a sample of your dish for others to try like Sean did. Everyone says the food looks so good and it'd be interesting to see the others' responses

THANK YOU SO MUCH FOR LISTENING TO US! you gave us tell us what you made in the old format and you delivered!!! so just wanted to say thank you!!! Edit: never had this many likes, thanks guys ❤️

a more “homey” setting would suit this channel better. not only for this video, also on the long run. thanks for hearing us out about the last tuwym episode, keep them coming please!

Thanks for bringing back the cooking process and conversation! That’s my favorite part to watch :)

i don't know why Inga's little "shame!" to Andrew for never having dino nuggets before made me laugh so much. the whole dino nugget interaction is so cute!

The way Inga gave Andrew the Dino nuggets made me laugh, she did it so quickly 😂😂.

Andrew's meatloaf reminds me of a family story. One Christmas, my mom and uncle decided that they would skip the traditional meats for the family meal and make a giant meatloaf instead. They made a large puck-shaped meatloaf and put it into the oven to cook...and forgot about it. By the time someone remembered, the meatloaf had turned rock hard and they had a huge, hard meatloaf on their hands. Fortunately, they had cooked other meat to serve but my family still fondly talks about the year of the Christmas puck.

In relation to Inga’s comment about ketchup and worcestershire sauce going together: a Filipino chicken restaurant (Max’s) recommends mixing those two sauces (plus hot sauce, if preferred) to use as a dipping sauce for their fried chicken. It also goes really well with other fried things, esp if you’re eating it with rice!

As a Japanese that grew up in Hong Kong, the duo of Shaun and Inga always bring me back to flavours I love. The HP sauce and ketchup pork chop was nostalgia fever. Andrew also always brings a super high level of ambition, technical journey, and deep curiosity. Although it’s a food channel, I always end up coming back for the people :)

I enjoy the honesty in these videos. The production is amazing but listening to their process is fantastic. I'm also a sucker for Ketchup, Mayonnaise, and hot sauce, especially vinegar heavy.

Sean is fast becoming my favourite. Him making from scratch ketchup then eating it with dino nuggies is a ✨VIBE✨ 😂

I want a sound bite of Inga saying "did you make a saaandwich". I love her unadulterated joy of bread and sandwiches!

ATE is rapidly becoming my favorite UKposts channel. I absolutely love how the people in this group are both experimenting in real time and doing home-style recipes. In basically every cookbook/cooking channel, only the polished product is demonstrated, which is great but also doesn’t really let you figure out where the pitfalls are. But with ATE, everyone is discussing their process as they go, so you get a sense of technique and areas of improvement which saves you so much time. I love this channel and hope it grows. Also after seeing this I want to cook on this show.

we need an episode on the 5lbs of this ingredient series with passionfruit it’s so versatile and interestinh!

I can’t believe they’re still not at a million. This sub-channel got me through 2020 and 2021 (and the collapse of bon appetite lol)

I love how clean this is shot. No background music or side effects.

I love the whole ATE team and Shaun fits in more with every episode, bringing his own spin.

The consistency of Shaun's ketchup makes it look more like gochujang

Something about this show is so calming. Would also be cool if one of y’all did vegetarian dishes for each ingredient for your veggie fans hehe.

On a note from the video, highly, highly recommend the original (blue) HP sauce to anyone watching this who isn't from the UK and hasn't tried it. It's peppery, vinegar-y, slightly spicy, incredible. A small amount (think, drizzle on to, not dip in) makes pretty much any (deep)fried food 100 times better. It's good for nearly all purposes ketchup is, and it's much less sweet (not sure if it has less sugar, but certainly taste-wise). I guess it fulfils the same niche for us as hot sauces do in the US (in my opinion, hot sauces have more flavour variety, but don't prioritise a "sauce" texture in the same way other condiments do).

I'm glad they brought back the conversational format but the setting still makes it feel kind of cold and sanitary. It feels like a more scripted Buzzfeed video rather than what they've been putting out

Off topic, but Inga’s hair looks amazing!!

One tip for straining: using a ladle to push something through a sieve instead of a spatula can make life easier. It lets you apply downward pressure a bit more easily and the shape of the ladle conforms to the shape of the strainer, especially if you have a bowl-shaped one (as opposed to a more angular chinois). I forget where I learned this tip but it did make a difference!

Yay, Sean!!! Thanks for the honest review of your creation. Loving seeing your take on everything.

If you ever have ketchup that isn’t to your taste I turn it into home made bbq sauce. It caramelizes perfectly for bbq purposes

i really enjoy watching everyone interact - very glad this format is back. thank you!

So happy the cooking process is back! That's my favorite part!

Loved This episode! It was so fun seeing you guys interacting and discussing about the dishes

Lovee the new kitchen setup!😊so glad to see everyone together again

Man! I needed these kind of people in my life. To talk about food and food philosophy for a minute to an hour.

This video format is 10/10, I could easily watch 100 episodes. Also the best thing, is when you guys mix the people up. The different cooking styles, is what does it for me.

love seeing all y'all together!

It's so inspiring to see 3 pros just experiment and create recipes. Makes me inspired to be more creative in the kitchen!!

I love seeing you guys try it and trouble shoot together! A nice addition to the remote episodes

Sean! That looks like a meat cleaver. Get a Chinese cleaver (cai dao)! Make a video about that. Chinese cleavers are awesome, practical, and good ones can be found cheap. You can also get super expensive, beautiful ones made in Japan (chukabocho). I've made the switch from European and Japanese knives to using a Chinese cleaver made in Yangjiang (China's cutlery city like Solingen or Seki). I've never looked back.

loving this setting and group so much!! always motivates me to experiment and get creative. great job.

HP sauce, or brown sauce as we often call it in the UK, is rarely mixed with tomato ketchup (or red sauce!). When I make a bacon sandwich for people I ask “red or brown sauce?”. I love brown sauce in a sausage sandwich (just out the pan) but ketchup in a bacon sandwich. Brown sauce would be much better in your meatloaf I think. It’s great with or in cottage pie. Love the show.

Glad the team are back together with a new kitchen setup, hopefully that means they could make use of the setup and bring different type of content to us in the future! But it is worth pointing out that the sound engineering for this episode is noticeable off, the tuning for each host's voice are definitely not the best, along with the lack of compression and wrong volume level of ambience sound inbetween the conversation too, hope the team noticed the possible audio improvement that could make the show better in the future and bring back the same vibe the channel used to have at the same time.

I’m from hk and ketchup shrimp is definitely one of my favourite dish from my childhood 💜

I recently started making this Korean sauce I found by Maangchi. It's equal parts honey, and ketchup and then as much gojuchang to make it to your spice level. It is literally so addicting, I've put it on tofu, on chicken, with fries, super delicious. But like both I and Inga, you need to like sweetness with ketchup.

Love this show!

This series is awesome, this episode is awesome, well done everyone

Love this format

Thank you for the video

I don't really make meat loaf but my mom always made it in a 4"x9" loaf pan and then you would get it in slices. Thinking about it now it would be so fun to put it in a interesting bundt pan, or oooh mini bundt pans for single servings and have the glaze thin enough to pour over after it's cooked to resemble icing. There are actually tons of shapes available for bundt pans (less options for mini, but hey most of the charm for those is that it's small and not so much the design itself)

To get thick sauces through a sieve, I just use a spoon and make a circular motion like I’m stirring while keeping the spoon in contact with the bottom. When the backside of the spoon is moving forward, the sauce is squeezed through. The greater the contact area between the spoon and sieve at that moment, the better.

I love how they were all just trying to figure out how to improve the homemade ketchup, giving Shaun tips for the future

It's a testament to how much I like your show that I watched this episode, because I hate ketchup. The only reason I have it in my fridge is for when my mom comes to visit, or the rare time I make sweet and sour meatballs. Regardless, great episode! 😁

Very cool! Shrimps looking so good

1 tablespoon ketchup 4 tablespoons of yoghurt or mayo or half and half 1 dessertspoon of Worcestershire sauce Good squeeze lemon juice or lime juice, 1/4 teaspoon sweet paprika S & P to taste Mix in chilled prawns/ shrimp Serve on either halved avocados or shredded iceberg lettuce dust with sprinkle of sweet paprika and a wedge of lemon. For a fast quick prawn / shrimp cocktail 🦐🦐🦐

I do like this, but I do wish that Inga and Andrew had brought their dishes for all of them to try. Like, why not? It's one thing to keep hearing about your method, it's another thing to taste the results.

I make a similar ketchup meat loaf glaze as Andrew! I use ketchup, vinegar, and brown sugar. It's the best, also agree that the crispy bits are the best!

Sean is just so awesome.

That shrimp too! Yes. Lovely

That was amazing

had fun watching this!

my favorite format ahhhhh

I thought Inka was great in this episode! I’m not sure if she seems more confident in this one or what, but I hope she continues to grow as a chef & online presence!

Great recipes! I really want to try the shrimp. :) I came down here to share a recipe my mom made all the time when I was growing up called 'Deviled Beef strips". It's made with leftover roast beef cut into strips. It's kind of like a sloppy joe vibe, but with chunks of beef instead of ground meat. Recently, I got the recipe from her and made it for the first time as an adult and it is still really good. It has a ketchup-based sauce with lots of onions and garlic. You just sautee everything in a pan then throw in your protien. I think she got the recipe from a magazine in the 90s and I've never been able to find a similar one online. Also, it is not very spicy but I think it gets it's name from the red-ish colour. I subbed in gochujang (instead of horseradish) last time I made it and it was really good. Mom’s Deviled Beef Strips Ingredients 2 cups leftover roast beef ½ an onion, chopped 1 clove garlic Oil ½ cup quality ketchup 2 tbsp. Vinegar 1 tsp. horseradish 1 tsp. dry mustard ½ cup water Directions: So I sautéed the 2 cups of sliced beef then add the 1/2 cup of chopped onions and cook them until they soften a bit too. Then I add the garlic. Then I mix 1/2 cup of good ketchup, 2 tbsp of vinegar, 1 tsp of horseradish, 1 tsp of dry mustard, 1/2 cup of water. I let it cook until thickened 10 to 15 minutes. *You could throw in a little brown sugar if you wanted but I find the ketchup takes care of the sweetness.

Production quality is perfect

These are awesome but I’d love to see everyone trying each recipe and seeing the reactions.

the HK ketchup shrimp reminds me so much of some classic street seafood dishes in indonesia! when i think about it the indo dishes are definitely highly influenced by chinese diaspora, our version would not have OK/HP sauce but instead thick sweet soy sauce (kecap manis). other than that we'd also have the ketchup, worcestershire sauce, spring onions, shallots, and tomato! we also definitely add a bunch of chilli lol. some vendors cook them with browned butter which is super unhealthy but godly delicious. hope that when you one day visit us you get to taste it!! lots of love to this episode and about to eat team 💞💞💞

man Inga's shrimp ketchup rang so true to my home cooking. here in Bangladesh my ammu can put ketchup in anything and it tastes so good. Shrimp, meat, rice heck yes south asian cooking is so diverse loved this episode guys

Immediately thought of Inga’s recipe when the video introducted the use of ketchup cos in Asia we use ketchup in all sorts of dishes from Shrimp, fish and Chicken.

I know I've been hating on your videos lately, but I this one was fantastic. Such neat ideas and makes me think about ketchup differently. I love the idea of ketchup as a spice mix instead of just one ingredient. Keep up the good work!

in the philippines, we would do something similar like what inga did. except the sauce would consist of banana ketchup, butter, sprite/7up, lots of garlic and black pepper, and some onions.

Great video 🙌🏻

I really liked starting off with Sean breaking down what goes into ketchup so we get a sense of this familiar flavor profile. It would be cool to add a little history about it too since there are a lot of misconceptions about its origins!

Idk why the WFH/Remote sharing version feels better, it's more personalized/intimate (?) idk

Oh god. I loved Sean. 😂😂 He resembles everyone in the kitchen

This is a great crew!

Loooveee the pun! Gonna use it all to frequently

Finally, I see someone else put pepper on ketchup! It's a thing here in Finland, but my friends my elsewhere always tell me they have never heard of that

Ketchup into Tteokbokki! It’s a must😋😋

In Brazil, we make a version of strogonoff with ketchup. It's probably very, very different from the Russian original, but very delicious. So you stir fry beef or (usually) chicken with onions and garlic. Add cream, then season with salt, ketchup, a bit of mustard and then whatever spices you want (I usually add paprika and turmeric). It's served with rice (Brazilian rice is seasoned with garlic and salt) and shoestring potatoes.

"So it's like a hot shrimp cocktail." 😂🤣 Hilarious. Anyhow, who doesn't like a shrimp cocktail?

Oh yum I’m absolutely making Hong Kong style ketchup shrimp ASAP 😍😋

Love these videos! Sean is such a great addition to the A.T.E. team. Can we get some more Alvin and Adam content??? :D

Inga intensely saying 'pate of meat' got me 😂 Now I can use up more of the ketchup in my fridge.

The whole time Andrew was showing his meatloaf I was really like where is the Worcestershire!! I’m glad he said he added it at the end.

would love to see yall make my personal favorite ketchup recipe, japanese spaghetti napolitan! it's basically stir fried ketchup spaghet and it's i n s a n e

About To Eat finally met!!

Should do an épisode on raw 🥩/salmon ! Tartare! Carpaccio ! Etc. Cheers from San Diego California

they get that glossy texture through the wonders of industrial processes that can achieve force and pressures beyond what we can achieve. I do love making my own ketchup. It was delicious. I don't add sugar because the natural sugars in the tomato are enough for me.

I grew up eating ketchup shrimp too! So yummy 🤤

I love the reality of this show nothing too perfect

Super..

Love Inga’s choice! Looks so good

I liked the Hong Kong ketchup shrimp. Putting that on my must try list. Meatloaf: I prefer Vincent Price's recipe for meatloaf. Basically....the recipe is classic with 2 additions. 1 can of Vegetable soup and 1tsp of aromatic betters. Topped with ketchup. Sliced....and made sandwiches later.

yass

This lighting though 👌🏻

I use that trick with the strainer to prevent tomato based sauces from splattering everywhere. I was at the point where I'd basically given up on making any kind of sauce because no matter how low I turn my electric range down, it splattered half my kitchen somehow. I have a large flat mesh strainer I put down first and then stack 2 bowl shaped ones of different sizes like the one he uses upside down like nesting dolls and it catches 99% of the splatters. I'd rather wash a few extra things vs cleaning my whole kitchen. side note, that large flat strainer was my mother's and I had no idea what it was for and I just looked it up and apparently that is its intended purpose. A splatter screen. lol

Peppercorn Ketchup is awesome, 100% on board with Shaun on that.

Yum

My all time guilty pleasure is making Greek Spanakopita (Spinach and ricotta pie) and dousing it in ketchup before I dig in!

My grandma used to add a can of vegetable soup to her meatloaf 🤗 I would love giant meatballs! Awesome 😎