Try Asda. They have a much better selection. The one in Havant has a world food chilled section (near the left most far corner as you enter) and has all kinds of Polish, Turkish, and Asian things in it. Tesco is a bit limited as they don’t really sell sausage or chilled products. (Knowing you generally live in the area, might be possible to visit, especially after the restrictions are lifted. But the one in Portsmouth also has similar, so it might be universal. The one is Portsmouth is also opposite a Polish Deli called Maya.)
How do you have less than 100k views (in other videos)? Your videos are phenomenal. Mildly interesting things casted by a British person. Basically perfection.
@@AtomicShrimp I see, I really do hope you get more attention. This may not be the best videos but these videos are REAL. In my opinion you make more interesting stuff than most generic TH-camrs today. Not that my opinion matter. Anyway, cheers and best wishes!
I call this "English curiosity TH-cam" - among the ranks of Steve Mould and Tom Scott, for example. TH-cam seems to have realized (quite before I did) that this sort of content mixed with the lovely idioms and accents of lower England make for wonderfully relaxing media. I've watched nearly everything on these channels since lockdown has kept me home alone for the passed year.
Heck I don’t even remember which genre of the channel originally hooked me.......foraging, weird stuff in a can, scam baiting,...... all excellent and highly engaging. And the 70’s kitchen decor......sorry....
I really love how all these videos are really down to earth, and it isn’t being filmed by a multi millionaire celebrity, but a normal person who actually acts like a normal person. This is why I love this channel so much.
This reminds me of the first meals I cooked for my husband when we first got married , we would have the Fray Bentos chicken and mushroom pie with instant mash and tinned peas, he must have loved me a lot as we are still married after 45 years! I have just noticed that we have the same glass chopping board, the little wren sitting on a kettle.
Now I'm really interested in how your home made meat and kidney pudding looks and tastes. And how it is made, because I've never seen or made recipes like British "pudding".
That would be a good recipe for him to make for an episode. A good steak pudding is absolutely delicious (not much if a kidney fan personally). These looked revolting, even if they tasted ok.
@@ferrumignis they are yuck, it's the microwave that kills pastry, I had them at work once, (we only had a microwave). they actually are a rip off of "Goblin" puddings who have made the boil in the tin version for years, they are actually OK. Not as nice as home made obviously.
They're brill for work and I bring microwave chips or instant mash and some buttered bread then have people watch me eat a meal as they have a sandwich haha
After 1 a.m. here, and dealing with extensive dental work, need to make something mushy, was literally in the process of nuking a spinach souffle, but was also inspired to make mashed potatoes.
I don't know why, but fresh ready-prepared mash is something I would never think of buying. I'd buy potatoes and mash them, or instant mash and make it up like this, but there's something about chilled or frozen mash that just feels wrong to me. Can't put my finger on it exactly.
It's the water content for me, starts to separate whilst on the shelf, likely due to the stores adding extra water to sell by weight. Quite often I will just make it from scratch, doesn't take long and always more delicious, but if I'm in a rush for work or don't have the energy, these instant mash packets are surprisingly good for what they are! Plus they last for forever so don't have to worry about getting it used before the sell by date.
@@AtomicShrimp Of the brands sold in the U.S., this is probably the #1 instant potatoes/mash. It's actually quite passable with some salt and butter added.
@@thany3 Yeah already prepared potatoes wont last long conpared to other ways of preparing the food. Dried potatoes last forever and the idahoan ones for example can still taste quite fresh and raw potatoes can sit around for along time in a cupboard without spoiling.
I remember these when they came in cans that you needed to steam them. The suet pudding was as you'd expect. Microwaving does suit in some cases but not in this case.
You can also buy Tymbark, Wedel candies, Wawel candies, and a load of canned/jarred stuff like pasztet, fasolka, and things like that. Asda still sells Kiełbasa and other types of meat and pierogi. But their Polish section for non chilled food is equally small now. There are still delicatessen that sell a full range though, but they are like a small Biedronka at best.
I think instant mashed potato gets a bad rap for being "processed" but it's really just pure potato made with cool technology and it the final product is exactly what high-end restaurants try to achieve with a potato ricer. I'd fight anyone about this.
There is definitely a difference, but I can no longer really detect it. When I was a kid I couldn't stand the taste of instant mash - I distinctly remember it tasting chemically and disgusting. Even up to university I could instantly detect if a ready meal had used instant mash. Now I can't really tell too much of a difference, where my kids also hate it (no matter how much I try and disguise the taste with other things, like cheese). It makes me wonder if certain people can taste the difference and some can't, and that perhaps the ability to taste that instant mash flavour wears away with time. Nowadays I actually keep a tub of instant mash in the cupboard. I still can't stomach tinned potatoes though.
@@AtomicShrimp yeah that could be it too, although I'd be surprised if the composition of something like Smash has really changed, as people are quite precious about these sort of products.
@@PotatoPirate123 I think they've just improved the freeze/spray drying process vastly - so the potatoes are never significantly heated when they are drying. I imagine the older process was caramelising the potato - a flavour that's nice when it's just a little bit on the crispy edges of your shepherd's pie, but not so nice when it is homogeneously mixed through the mash
@@AtomicShrimp that could be it too. Another thing might be that (on reflection) I had a huge shift in my palate in my 20s. I couldn't *stand* Marmite, celery, olives, instant mash and a whole host of other things. I could barely even stomach the smell of Marmite. I wasn't 'fussy' though, as I would happily eat otherwise contentious products like blue cheese, liver/offal products, mushrooms etc. Then in stages I tried the things I hated and loved them. There's almost nothing I can't stand now - in fact the only things that come to mind are tinned macaroni cheese (which tastes like vomit to me) and tinned potatoes (which are so distinctive that I can even tell they're tinned when they're in a curry). I'm inclined to try both of these again to see if they're still disgusting. I wonder if this is a common phenomenon. Maybe it's something you could explore in a video, somehow.
I really appreciate your consideration for foreign viewers, explaining things like Marmite and pudding. I'm sure you knew this, but pudding in the US is a very specific thing, namely a custard or mousse kind of situation, although we do also have bread pudding and rice pudding, which happen to be two of my favorite desserts. I don't know if I've ever seen a savory pudding here, though.
The whole pudding and even pie thing is so different here in the US. Most certainly if you said either over here you most would think you meant dessert. In the last few years though, the one exception would be Shepard's pie. It's become more widely known and served at more places.
For people in the U.S., Trader Joe's has steak and ale pies that are decently passable/comparable to what you'd typically find in the U.K. If you've never had one before and want to try it, this is a reasonable place to start, IMO. I like that they don't run all over the place and the pastry is reasonably flaky.
@@plektosgaming yeah we don't have many if any at all where I live in the Midwest, but if I ever come by one I will check it out! I know Trader Joe's seemed big when I lived in California years ago 👍
Goblin puddings were my favs. I live in Australia now and some stuff we can buy, but delicacies like this aren't as easy to get. I miss this type of 70/80s convenience food.
I've been buying different butter each time I shop recently and there is a difference - the French butter I had last week was distinctly creamy. This Irish butter is just more... _buttery_ than regular butter - the butter flavour is more pronounced, it seems.
@@vermis8344 Dairy from the USA is predominantly from grain fed Holstein cows. This gives great milk yields, but it's pretty "thin" tasting. Almost all of the Irish butter available here is from grass fed cows so there is more flavor in the initial cream. Also Irish butter is 82% butterfat vs the 80% US standard.
@@AtomicShrimp That could be it! I cannot explain why my palate prefers it. I do buy American butter because it's cheaper but use the Irish when I want that extra hit of buttery flavor (ie, sauteing mushrooms!!).
@@vermis8344 Me either. It just yells butter where our butter (and it doesn't matter if it's the cheaper store brand or more expensive name brands) just whispers.
Thank you for continuing to make this series Mister Shrimp! It's my favorite wind-down media 😌 I've tried lots of new interesting canned food since I started watching. Makes stocking the pantry easier!
HUURRR DURRR IM AN AMERICAN AND I PRONOUNCED “pud” CORRECTLY lol It’s really not hard to figure out if you know a little about the UK tho. I apologize for my fellow countrymen’s lack of knowledge. But in their defense, I don’t really know many american’s who binge British entertainment like I do.
Mmmm that Idahoan Mash is really lovely, there are quite a few different flavours of them available. Very tasty. Also...would love to see your homemade steak and kidney pudding recipe
We lived in Woodley near Stockport in 2004 and one of the popular meals at local chippy's was 'Baby's head and chips' - the 'baby's head' being one of these potted puddings. Delicious, and not in the least bit cannibalistic! :)
It's not uncommon here to call any dessert pudding, but it's also something specific as well traditionally a pudding was pretty much anything steamed or boiled in a muslin bag sweet or savoury often with pastry but not always.
Modified starch is amazing, it's glue.. and makes soups thicker. So every time you feel something is nice and thick... they added glue (modified starch). We eat so much of the stuff from supermarket food.
@@AtomicShrimp that's interesting, I didn't know our cultures had such different table etiquette. I eat the british way as well but once I've cut food I spin the fork in my hand to use the scoop aide. Perhaps I'll try the full English method now.
I had a large tinned oven-bake version of the steak and kidney one the other day. It basically tasted like dog food smelt, with puff pastry on top. Couldn't finish it.
I haven't had one of those since the 70's and I am so gonna go out and get one tomorrow. The pastry was always a disappointment, but the rest, so satisfying!
I couldn't hear your stomach rumbling over the sound of my own rumbling 😁 I do love a steak & kiddily puddin' and these did look good. I have one I bought a while back to try but haven't got round to...maybe tonight 😉
After a trip to Paignton Zoo my kids started calling my homemade Snake & Pygmy pudding "Monkey house!". Haven't been able to eat it since! It's Steak & Onion pudding here now!
i just gotta say i don't watch your every video and i'm a casual follower, but I love your channel and you as a great person nevertheless. you make youtube and the world a better place ^^
When I was a kid, in the late 1960's, and early 1970's, one of my favourite things to have for tea, were little meat puddings made by a company called 'Goblin'. One of them, with some broad beans, and I was happy. The 'Pudding' of 'Pudding Lane' fame, wasn't savoury at all. It referred to the piles of dung, and discarded entrails of butchered animals, that were dumped in the street, by butchers who had shops in the lane. Probably a good thing that the Great Fire Of London started there in 1666.
@@o3MTA3o no we really do call almost any type of food pudding. It can just mean dessert or these pie like things or even this paste called pease pudding that you might have seen mr shrimp have before. English is such a weird language in England 😄
@@didid0000 Thankyou I was getting to that in a roundabout way,apparently it’s debatable to them,but most food I’ve seen can apply to puddings,sweet/savoury etc.
It’s no Goblin but since they don’t do tinned Goblin any longer. I find the ‘suet’ a little thick on these Fray Bentos by comparison and the filling is petfoodesque. Anyway, keep up the good work fella and stay safe.
@@drunkenhobo8020 they were most recently in stock at Farm Foods (discount supermarket). Obviously in plastic not metal. Blue (S&K) and Red (‘meat’). I’ll keep an eye out and reply again if I see any 😉
They used to make a steak and kidney pudding in a can! I first had one of these in an Army's Iron rations, supplied by my father. You had to make a hole in the lid and steam the pudding on boiling water. These small pudding are not good value for money and as you say the suet pudding is chewy. The can was much better and I really liked them! The canned version was very much like a home made steam pudding made in a basin lined with the pudding mixture and topped over with the same mixture!
I have a full set of that cutlery that I inherited from my mum, I keep it for special occasions so I don't get it all dull in the dishwasher. Nice to see another set in use. Called Viner's Love Story if I recall.
I think these used to be made by Gobling and rather than microwave, you added the metal cans to a pan of hot water and boil them. These meat puddings were a stable diet when I holidayed at the caravan as they were quick and easy, usually served with instant mash and peas. The pastry was a lot firmer in the metal tins.
Thanks so much for this 'Shrimp'! I bought one ages ago as an experiment but it's been one that I haven't dared to actually try! Now I think I know enough to proceed despite the gummy bit! 🤣. (If I could get hold of some real Idaho potatoes I'd have mash, chips or anything else with my pudding, as they are my all time favourite potato), but I think I'll pass on the powdered 'pomme'.
Again another cool video. I look forward to your next one because I never know what your going to do next. I really like your out door hand making cheese and cooking with a small camp fire not to mention your wood working....love it.
My nan used to make me proper steamed puddings and it was a highlight of food in my childhood... so meaty, soft and fluffy with just the right amount of stodge. Never been able to recreate her steamed puddings or her dumplings... there was a magic ingredient somewhere but I haven't a clue what it was... will chalk it up to love until I see otherwise :P
These are some of the tastiest things ever created in my opinion. That suet pastry is not in any way good for the body, but the soul? Yeah...yeah this is pure comfort food.
I always think the recommended water for instant mash looks like far too much. Then of course it never is. Amazing how much the concentrated stuff absorbs.
I used to have these all the time as a student, well their predecessor that came in a metal tin and had to be boiled in a pan. One year I got a case of 48 of them that was on sale from a local asian family run shop that had got them in a consignment cheap because they were near to their use-by date. They fed me for a whole term - I'll admit after I finished them it was a year or so before I could face one again! Still have them from time to time....
Mr shrimp, I’d love to know what you make of huel? Both the shakes but more interestingly the “hot and savoury” range? Weird stuff in a bag 😂 great work as always btw
Fray Bentos (could do with some background on this company which has been a staple in the UK for decades!) also do a larger pud. @ 400gms for around £2.00. Ring-pull convenience is a bonus. Opening the FB pie tins is always a challenge we don't need. Pud Taste: like it's been stored in a squaddies boot for several months. Low meat content, with just sufficient meaty gravy. But this said, some days it's the solution to a stodge craving. Always serve with baked beans and chips, or mash. Thanks for your tenacious reviews of this and similar convenience nosh.
At this point I'm thinking weird stuff in a can is an excuse for Mr Shrimp to eat pies.
You say that like it's a bad thing! 🤣
It's still a weird thing in a can, at least it is to me.
If you're really into pies thou these aren't great.
I feel a song coming on....
Who needs an excuse? He's English. Pies are 92% of our daily intake.
It must've been awkward walking into the kitchen that morning when you and the table realized you'd worn the same outfit!
English men’s fashion sense is notoriously *chefs kiss* spectacular 👌
Come now. The table wore it with much more style and panache.
would love to see you do a challenge with a meal using only food from the 'world foods' section in Tesco.
That's an interesting idea - I buy a lot of individual things there but never really thought of trying that...
Try Asda. They have a much better selection. The one in Havant has a world food chilled section (near the left most far corner as you enter) and has all kinds of Polish, Turkish, and Asian things in it. Tesco is a bit limited as they don’t really sell sausage or chilled products. (Knowing you generally live in the area, might be possible to visit, especially after the restrictions are lifted. But the one in Portsmouth also has similar, so it might be universal. The one is Portsmouth is also opposite a Polish Deli called Maya.)
@@memsom never been in an asda, sounds great
@@riddlydiddlyimawantedmanin4442 Just don't look at your fellow customers.
Just make spaghetti
The world is truly doomed when Atomic Shrimp uses a pull tab.
That would be with an atomic pull tab.
Shocking really.
Well the world is already over then cause he did a bit ago in a episoad.
@@genodedemon5109 Yep, it was the Pancan (Canned Bread) episode.
"Meaty Puds"...That branding is "Off pudding".
Sorry.
THAT was a better joke then its name tbh
Get out
Nice.
It was coined by Chubby Cox
04:00 A *knob* of butter.. Never heard that before around here.
How do you have less than 100k views (in other videos)? Your videos are phenomenal. Mildly interesting things casted by a British person. Basically perfection.
I think it's the variety thing - TH-cam doesn't understand what this channel is, so it doesn't know who to recommend it to
Everyone
@@AtomicShrimp I see, I really do hope you get more attention. This may not be the best videos but these videos are REAL. In my opinion you make more interesting stuff than most generic TH-camrs today. Not that my opinion matter. Anyway, cheers and best wishes!
I call this "English curiosity TH-cam" - among the ranks of Steve Mould and Tom Scott, for example. TH-cam seems to have realized (quite before I did) that this sort of content mixed with the lovely idioms and accents of lower England make for wonderfully relaxing media. I've watched nearly everything on these channels since lockdown has kept me home alone for the passed year.
Heck I don’t even remember which genre of the channel originally hooked me.......foraging, weird stuff in a can, scam baiting,...... all excellent and highly engaging.
And the 70’s kitchen decor......sorry....
I really love how all these videos are really down to earth, and it isn’t being filmed by a multi millionaire celebrity, but a normal person who actually acts like a normal person. This is why I love this channel so much.
Based on the voice I've always imagined him as Chris Packham from the wildlife programmes.
This reminds me of the first meals I cooked for my husband when we first got married , we would have the Fray Bentos chicken and mushroom pie with instant mash and tinned peas, he must have loved me a lot as we are still married after 45 years! I have just noticed that we have the same glass chopping board, the little wren sitting on a kettle.
I felt the bitterness and resentment emanating out of Mike's soul when he had no other option but to use that ring-pull tab
These used to be made by a company called Goblin, the goblin meat pudding was a staple in my household in the 60s and 70s.
I grew up on goblin puddings
Came looking for this comment.
that's a great brand name, considering what gob means lol
@@dutchdykefinger goblin em all up
Have you thought about replicating a weird thing in a can yourself, see how it compares to the store-bought version?
I think it would be a bit expesive buying a canning machine.
@@georgecrompton8663 I think he means trying to make a steak and kidney pudding and see how it measures up to the canned one.
Sounds like a good colab with Binging with Babish
@@MrTankFodder A yes i think You're right it was just badly worded, in that case it does not compare it's infinitely better.
Hold on I'm peeing in my garden.
Now I'm really interested in how your home made meat and kidney pudding looks and tastes. And how it is made, because I've never seen or made recipes like British "pudding".
They are normally called steak pudding and steak and kidney pudding.
Traditional they are a suet pastry, and are steamed. They are actually delicious.
@@dogwalker666 there are many traditional puddings that have no pastry at all
That would be a good recipe for him to make for an episode. A good steak pudding is absolutely delicious (not much if a kidney fan personally). These looked revolting, even if they tasted ok.
@@ferrumignis they are yuck, it's the microwave that kills pastry, I had them at work once, (we only had a microwave). they actually are a rip off of "Goblin" puddings who have made the boil in the tin version for years, they are actually OK. Not as nice as home made obviously.
I'm sure you've heard this before but wow - that was a massive knob.
😂😂
They're brill for work and I bring microwave chips or instant mash and some buttered bread then have people watch me eat a meal as they have a sandwich haha
This man has made his lunch part of his career, and I'm here for it
It is 3 in the morning where I am, was about to sleep and saw it uploaded 1 min ago? Gotta watch for some of that spicy shrimp content
Relatable
Same
It's only 1am here.
After 1 a.m. here, and dealing with extensive dental work, need to make something mushy, was literally in the process of nuking a spinach souffle, but was also inspired to make mashed potatoes.
All us americans getting hungry in the middle of the night....
The fresh chives look beautiful, if you think of doing a tour of your garden 🪴 please do and take us along for the ride....
Love these puds . Anyone remember Goblin meat puddings in a tin , used to love them when I was a kid .
That Idahoan instant mash was a LIFE changer for me, was honestly blown away
Is it? Do supermarkets in the UK not sell fresh ready-to-eat potato mash? I reckon that's even easier to prepare.
I don't know why, but fresh ready-prepared mash is something I would never think of buying. I'd buy potatoes and mash them, or instant mash and make it up like this, but there's something about chilled or frozen mash that just feels wrong to me. Can't put my finger on it exactly.
It's the water content for me, starts to separate whilst on the shelf, likely due to the stores adding extra water to sell by weight.
Quite often I will just make it from scratch, doesn't take long and always more delicious, but if I'm in a rush for work or don't have the energy, these instant mash packets are surprisingly good for what they are! Plus they last for forever so don't have to worry about getting it used before the sell by date.
@@AtomicShrimp Of the brands sold in the U.S., this is probably the #1 instant potatoes/mash. It's actually quite passable with some salt and butter added.
@@thany3 Yeah already prepared potatoes wont last long conpared to other ways of preparing the food. Dried potatoes last forever and the idahoan ones for example can still taste quite fresh and raw potatoes can sit around for along time in a cupboard without spoiling.
I remember these when they came in cans that you needed to steam them. The suet pudding was as you'd expect. Microwaving does suit in some cases but not in this case.
2:35 Oh, the 'cebulka' threw me a bit for a moment, before I realised you have access to Polish stuff and Polish stores 😁
You can buy this brand in Tesco in the UK. The Polish section is receding and getting more basic, but this is still one of the items.
You can also buy Tymbark, Wedel candies, Wawel candies, and a load of canned/jarred stuff like pasztet, fasolka, and things like that. Asda still sells Kiełbasa and other types of meat and pierogi. But their Polish section for non chilled food is equally small now. There are still delicatessen that sell a full range though, but they are like a small Biedronka at best.
@@memsom I love tymbark
All you needed at the bottom of that pudding was the villagers of Pompei running and screaming.
Bit insensitive. Some of the relatives of those victims could be watching this.
@@PotatoPirate123 I know shame on Fray Bentos 🤣
@@PotatoPirate123 He could get cancelled by the dead corpses of the Pompeii victims.
@@sciblastofficial9833 😩🤣
@@PotatoPirate123 Comedy is tragedy plus time
Honestly when I first saw this, the first thing that popped in my head was “if you don’t eat your meat, you can’t have any pudding.”
For Mash get Smash.....with the silly Martians in their space ship. One of the best ads ever....Classic!
Love it
This keeps popping up in my feed! Canned anything doesn’t do a lot for me. But I’m hooked on anything Mr Shrimp does👏👏🇦🇺
Please make a proper homemade steak and kidney pudding!! I'd love to watch you make it and maybe try to make it myself.
I love Idahoan brand. Here in the states you can get Idahoan baby reds and that actually has chunks of red potatoes with skin on in it.
I'm glad that yours came out like the one my wife had it makes me feel like less of a failure at microwaving!
I'd be interested to see how these turned out if they were cooked in a pot of simmering water.
@@PotatoPirate123 I agree it would be good to see if the pastry is still gluey and strange or not
I think instant mashed potato gets a bad rap for being "processed" but it's really just pure potato made with cool technology and it the final product is exactly what high-end restaurants try to achieve with a potato ricer. I'd fight anyone about this.
There is definitely a difference, but I can no longer really detect it. When I was a kid I couldn't stand the taste of instant mash - I distinctly remember it tasting chemically and disgusting. Even up to university I could instantly detect if a ready meal had used instant mash. Now I can't really tell too much of a difference, where my kids also hate it (no matter how much I try and disguise the taste with other things, like cheese).
It makes me wonder if certain people can taste the difference and some can't, and that perhaps the ability to taste that instant mash flavour wears away with time.
Nowadays I actually keep a tub of instant mash in the cupboard. I still can't stomach tinned potatoes though.
Instant mash has really improved over the years. I remember being given some in the 1980s and it was awful - it tasted like it had molasses mixed in
@@AtomicShrimp yeah that could be it too, although I'd be surprised if the composition of something like Smash has really changed, as people are quite precious about these sort of products.
@@PotatoPirate123 I think they've just improved the freeze/spray drying process vastly - so the potatoes are never significantly heated when they are drying. I imagine the older process was caramelising the potato - a flavour that's nice when it's just a little bit on the crispy edges of your shepherd's pie, but not so nice when it is homogeneously mixed through the mash
@@AtomicShrimp that could be it too. Another thing might be that (on reflection) I had a huge shift in my palate in my 20s. I couldn't *stand* Marmite, celery, olives, instant mash and a whole host of other things. I could barely even stomach the smell of Marmite. I wasn't 'fussy' though, as I would happily eat otherwise contentious products like blue cheese, liver/offal products, mushrooms etc.
Then in stages I tried the things I hated and loved them. There's almost nothing I can't stand now - in fact the only things that come to mind are tinned macaroni cheese (which tastes like vomit to me) and tinned potatoes (which are so distinctive that I can even tell they're tinned when they're in a curry). I'm inclined to try both of these again to see if they're still disgusting.
I wonder if this is a common phenomenon. Maybe it's something you could explore in a video, somehow.
I really appreciate your consideration for foreign viewers, explaining things like Marmite and pudding. I'm sure you knew this, but pudding in the US is a very specific thing, namely a custard or mousse kind of situation, although we do also have bread pudding and rice pudding, which happen to be two of my favorite desserts. I don't know if I've ever seen a savory pudding here, though.
The snake and pygmy is my favourite B&M dirty treat, just slightly ahead of their frozen doner meat.
A.K.A. Kate and Sydney, Nut and bolt. ;o)
aaahhhhh “meaty puds” sounds about as appealing as pickled pigs foot lol
Truly
we often had pigs feet for dinner when i was a kid, Theres lots of foods i was exposed to that are far worse than pigs feet haha
Don't judge all puds by that one, a proper one is more or less a pie but a different shape
So in your country you have plenty of unappealing so called food.
@@daveadriffield7296 where you from Dave?
I love the sign.
Commonly the second part is forgotten which leaves just a deepity.
The whole pudding and even pie thing is so different here in the US. Most certainly if you said either over here you most would think you meant dessert. In the last few years though, the one exception would be Shepard's pie. It's become more widely known and served at more places.
Don't North Americans have a habit of using beef instead of lamb?
I don't mind either, but the confusion of nomenclature triggers me slightly.
@@PotatoPirate123 Yes. Almost always see it with beef. In fact lamb isn't always easy to come by in my area...
@@PotatoPirate123 And that's very true about the name lol
For people in the U.S., Trader Joe's has steak and ale pies that are decently passable/comparable to what you'd typically find in the U.K.
If you've never had one before and want to try it, this is a reasonable place to start, IMO. I like that they don't run all over the place and the pastry is reasonably flaky.
@@plektosgaming yeah we don't have many if any at all where I live in the Midwest, but if I ever come by one I will check it out! I know Trader Joe's seemed big when I lived in California years ago 👍
They always leak like that. Literally every time.
The suet case usually falls apart on the way out of the can, too.
Tasty, though. 😋
It’s breakfast time,is it wrong to be craving pud and mash for breakfast!!?😁
In the UK we often eat curry for breakfast. Not because we make curry for breakfast but because we always order too much curry on a Saturday night.
Suet pastry on a meaty steamed pud is a truly wonderful thing
Goblin puddings were my favs. I live in Australia now and some stuff we can buy, but delicacies like this aren't as easy to get.
I miss this type of 70/80s convenience food.
Oh, yes, Irish butter. Southern US here. I've just recently found Irish butter and do believe it would make cardboard taste divine.
I've seen a few Americans rave about Irish butter. Being from Ireland, I have no idea what's in American butter to make you feel that way!
I've been buying different butter each time I shop recently and there is a difference - the French butter I had last week was distinctly creamy. This Irish butter is just more... _buttery_ than regular butter - the butter flavour is more pronounced, it seems.
@@vermis8344 Dairy from the USA is predominantly from grain fed Holstein cows. This gives great milk yields, but it's pretty "thin" tasting. Almost all of the Irish butter available here is from grass fed cows so there is more flavor in the initial cream. Also Irish butter is 82% butterfat vs the 80% US standard.
@@AtomicShrimp That could be it! I cannot explain why my palate prefers it. I do buy American butter because it's cheaper but use the Irish when I want that extra hit of buttery flavor (ie, sauteing mushrooms!!).
@@vermis8344 Me either. It just yells butter where our butter (and it doesn't matter if it's the cheaper store brand or more expensive name brands) just whispers.
Thank you for continuing to make this series Mister Shrimp! It's my favorite wind-down media 😌
I've tried lots of new interesting canned food since I started watching. Makes stocking the pantry easier!
The best looking thing on your plate(s) was your chive enhanced instant mash! Lol
Soon there's gonna be a peety
As in I'm gonna pee myself very soon.
Just watching him eat with the fork upside down cracks me up, so European.
Seen a few Americans review these, none of them can pronounce "pud" correctly. Pudd, as in Puddle, they always call it >.>
With these two particular items I believe they have it right. I have seen more attractive looking puddles in a cow pasture.
HUURRR DURRR IM AN AMERICAN AND I PRONOUNCED “pud” CORRECTLY lol It’s really not hard to figure out if you know a little about the UK tho. I apologize for my fellow countrymen’s lack of knowledge. But in their defense, I don’t really know many american’s who binge British entertainment like I do.
They could probably pronounce it correctly if they wanted to; they just took the excuse to say something naughty on a youtube video.
Us North Americans will attempt to pronounce it properly once you guys stop giving things such goofy names.
@@wilsonkelman986 I'm tempted to make a smart comment here but I have already shut my computer down.
Thank you Mike, I have been wanting to see one on meat puddings, I used to love the the Goblin brand steam puddings.
Mmmm that Idahoan Mash is really lovely, there are quite a few different flavours of them available. Very tasty. Also...would love to see your homemade steak and kidney pudding recipe
Of course you must now plan to show us how to make a steak n Kidney pudding including you out foraging the kidneys :)
Funny enough, I do have some roadkill venison (including the kidneys) in the freezer - does that count as 'foraged'?
Go for it!
We lived in Woodley near Stockport in 2004 and one of the popular meals at local chippy's was 'Baby's head and chips' - the 'baby's head' being one of these potted puddings. Delicious, and not in the least bit cannibalistic! :)
Love your videos love your explanations and the work you put into these videos, stay strong.
1.) pud, lol. 2.) Idahoan instant potatoes are amazing for quick camping meals.
here we call pudding what you call custard 🤤🤣
It's not uncommon here to call any dessert pudding, but it's also something specific as well traditionally a pudding was pretty much anything steamed or boiled in a muslin bag sweet or savoury often with pastry but not always.
Modified starch is amazing, it's glue.. and makes soups thicker. So every time you feel something is nice and thick... they added glue (modified starch). We eat so much of the stuff from supermarket food.
Mr Shrimp how and why do you balance your food on the convex side of your fork? Is it not easier for you to rest the food in the concave side?
That's just normal for here. This video explains it: th-cam.com/video/sNE2DhQ1AZ4/w-d-xo.html
@@AtomicShrimp that's interesting, I didn't know our cultures had such different table etiquette. I eat the british way as well but once I've cut food I spin the fork in my hand to use the scoop aide. Perhaps I'll try the full English method now.
Wow, never seen pies in cans! I’m always fascinated by your videos.
Would love to see what your garden looks like if you haven’t showed it in previous video
I had a large tinned oven-bake version of the steak and kidney one the other day. It basically tasted like dog food smelt, with puff pastry on top. Couldn't finish it.
Love these vids....someone’s been splashing out at B&M 😂😂
Does bdsm count as forcibly peeing onesself because I'm in terrible pain
Does it really count as Weird Stuff In A Can without a can opener?
I haven't had one of those since the 70's and I am so gonna go out and get one tomorrow. The pastry was always a disappointment, but the rest, so satisfying!
What's so odd about this. I was brought up on Fray Bentos puddings and pies!!!
I couldn't hear your stomach rumbling over the sound of my own rumbling 😁
I do love a steak & kiddily puddin' and these did look good. I have one I bought a while back to try but haven't got round to...maybe tonight 😉
Morning all. . . .
Morning.
Good morning 🌄
After a trip to Paignton Zoo my kids started calling my homemade Snake & Pygmy pudding "Monkey house!".
Haven't been able to eat it since!
It's Steak & Onion pudding here now!
What the hell is Snake and Pygmy?!
@@skeetsmcgrew3282 C'mon... Surely it's obvious!
i just gotta say i don't watch your every video and i'm a casual follower, but I love your channel and you as a great person nevertheless. you make youtube and the world a better place ^^
You haven't GOT to say
He's a very great man.
@@swanningabout i don't know what you mean, i'm not a native speaker
I should have said "i just have to say" - that's what you mean? :p
@@SeledBeats Most of us knew what you meant the first time ...
When I was a kid, in the late 1960's, and early 1970's, one of my favourite things to have for tea, were little meat puddings made by a company called 'Goblin'. One of them, with some broad beans, and I was happy.
The 'Pudding' of 'Pudding Lane' fame, wasn't savoury at all. It referred to the piles of dung, and discarded entrails of butchered animals, that were dumped in the street, by butchers who had shops in the lane. Probably a good thing that the Great Fire Of London started there in 1666.
Wow! even though you used the pull tab they slid right out. Who would have ever thought :)
The flared design of the can enables it
I can't think of anything more revolting sounding than "meat puds"
ya, though I haven't heard the term for some years. A pud means something else in America. lol At least there not whacked puds :)
@@fionawalsh1007 that's debateable...
@@o3MTA3o no we really do call almost any type of food pudding. It can just mean dessert or these pie like things or even this paste called pease pudding that you might have seen mr shrimp have before. English is such a weird language in England 😄
@@o3MTA3o it’s what I know,whether it’s debatable or not isn’t why I commented. I simply stated as a English person what I know.
@@didid0000 Thankyou I was getting to that in a roundabout way,apparently it’s debatable to them,but most food I’ve seen can apply to puddings,sweet/savoury etc.
Fray bentos should probably sponsor the weird stuff in a can segment
How can you have any pudding if you dont eat your meat!
My childhood cat was named Poods. He was such a good cat.
hello all you happy atomic shrimp fans ❤️❤️❤️❤️❤️❤️
Hey there, positive and happy atomic shrimp fan, have a nice day!
:)
It’s no Goblin but since they don’t do tinned Goblin any longer. I find the ‘suet’ a little thick on these Fray Bentos by comparison and the filling is petfoodesque.
Anyway, keep up the good work fella and stay safe.
Goblin seems to have disappeared entirely. Shame, I used to really like the little microwavable mince & gravy puddings.
The Goblin ones contain virtually no meat. Basically a gravy pudding.
@@drunkenhobo8020 they were most recently in stock at Farm Foods (discount supermarket). Obviously in plastic not metal. Blue (S&K) and Red (‘meat’).
I’ll keep an eye out and reply again if I see any 😉
They're not bad, but the goblin ones *were* better.
Love seeing foods from cross the pond! I think you should do a video of these quick meals and then make a real meal of the same thing from a can.
I do like a steak and kidney pudding but these are horrible. Once eaten never again
It's weird - it just didn't taste like steak and kidney. Proper steak and kidney pie/pudding is getting rare now.
@@AtomicShrimp Not where I live
@@AtomicShrimp It is. My mum's were the best but I'm bias lol
They used to make a steak and kidney pudding in a can! I first had one of these in an Army's Iron rations, supplied by my father. You had to make a hole in the lid and steam the pudding on boiling water. These small pudding are not good value for money and as you say the suet pudding is chewy. The can was much better and I really liked them!
The canned version was very much like a home made steam pudding made in a basin lined with the pudding mixture and topped over with the same mixture!
Hey there's a Turkish store near me that does stuffed aubergine in a can I reckon that'd be a good addition to this series
I have a full set of that cutlery that I inherited from my mum, I keep it for special occasions so I don't get it all dull in the dishwasher. Nice to see another set in use.
Called Viner's Love Story if I recall.
I think these used to be made by Gobling and rather than microwave, you added the metal cans to a pan of hot water and boil them. These meat puddings were a stable diet when I holidayed at the caravan as they were quick and easy, usually served with instant mash and peas. The pastry was a lot firmer in the metal tins.
Thanks so much for this 'Shrimp'! I bought one ages ago as an experiment but it's been one that I haven't dared to actually try! Now I think I know enough to proceed despite the gummy bit! 🤣. (If I could get hold of some real Idaho potatoes I'd have mash, chips or anything else with my pudding, as they are my all time favourite potato), but I think I'll pass on the powdered 'pomme'.
Always loved the 'gummy' pastry......
The crispy onions and chives, in this particular context, are something akin to a Joshua Weissman-level flex.
Again another cool video. I look forward to your next one because I never know what your going to do next. I really like your out door hand making cheese and cooking with a small camp fire not to mention your wood working....love it.
A British shop here sells sticky toffee pudding in a can that is very good. I'm sure you must have a great recipe for homemade.
I miss goblin puddings from when i was a kid in the 90's.
I loved Frey bentos pie night as a student. Might have been the beer we washed it down with though.
My nan used to make me proper steamed puddings and it was a highlight of food in my childhood... so meaty, soft and fluffy with just the right amount of stodge. Never been able to recreate her steamed puddings or her dumplings... there was a magic ingredient somewhere but I haven't a clue what it was... will chalk it up to love until I see otherwise :P
In military uk - 80s 'known as Babies Heads was horrified at time - loved them - snake and kiddy pudding
These are some of the tastiest things ever created in my opinion. That suet pastry is not in any way good for the body, but the soul? Yeah...yeah this is pure comfort food.
I love them. The 400g tin are great for a quick lunch, bit of pepper & vinegar, yum yum
All I can think about is Chef Boy R D. 😂
I always think the recommended water for instant mash looks like far too much. Then of course it never is. Amazing how much the concentrated stuff absorbs.
I always have these in my cupboard ......as an emergency speedy meal they are great 👍
Used to eat Goblin brand Meat Puds as a kid, Still eat the fray bentos ones when i feel like eating a post apocalyptic dinner.
I remember the metal cans, slightly different shape. I'd call them 'Baby's Heads. Then, there is Jam Roly Poly, that would be, Dead Mans Leg.
Whenever I see the name Fray Bentos, I can only think of the WW1 British Tank standoff
I used to have these all the time as a student, well their predecessor that came in a metal tin and had to be boiled in a pan. One year I got a case of 48 of them that was on sale from a local asian family run shop that had got them in a consignment cheap because they were near to their use-by date. They fed me for a whole term - I'll admit after I finished them it was a year or so before I could face one again! Still have them from time to time....
I'm amazed they can even sell those in this day and age. You can get a decent pie for that price.
Mr shrimp, I’d love to know what you make of huel? Both the shakes but more interestingly the “hot and savoury” range? Weird stuff in a bag 😂 great work as always btw
Fray Bentos (could do with some background on this company which has been a staple in the UK for decades!) also do a larger pud. @ 400gms for around £2.00. Ring-pull convenience is a bonus. Opening the FB pie tins is always a challenge we don't need. Pud Taste: like it's been stored in a squaddies boot for several months. Low meat content, with just sufficient meaty gravy. But this said, some days it's the solution to a stodge craving. Always serve with baked beans and chips, or mash. Thanks for your tenacious reviews of this and similar convenience nosh.
Idahoan makes some damn good mash. I'm glad to see it's in the UK!