Recipe Redemption - Spicy Porridge & Wildflower Fritters & Bombay Mix Again!
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- เผยแพร่เมื่อ 26 พ.ย. 2024
- In my recent £4 for 2 days budget ambient vegan challenge videos (links below), two of the things I made really stood out as conspicuously subpar; specifically: the porridge (which was bland), and a fried wildflower fritters (which were a good concept, poorly executed).
Let's revisit those ideas, this time without any specific constraints on budget or ingredients (OK, I will keep it vegan I think) and see if I can redeem these recipes. Of course it still won't be perfect. Nothing is.
Day 1 of the challenge: • Limited Budget Challen...
Day 2 of the challenge: • Limited Budget Challen...
You have to find an excuse to make a redish coloured loaf of bread in a budget challenge so you can title the follow up "Red Bread Redemption"
LOL
Beetroot bread loaf for sure
Bruh hahahahahaha
Genius!
Love it! Even more so if my assumption is correct that this is a play on the video game Red Dead Redemption.
Here in Czech Republic, the wildflower fritter is called "kosmatice". It's quite popular and you can make it both sweet and savory.
Interesting! I'm from Poland and we also make these sometimes but I've never heard any actual name for it, maybe it's similar to yours.
It's fried "baza" here, no idea how people come up with this stuff, but it tastes great.
Interesting, we also have a lot of various fritters here too
Quite a good appetizer
Same here in Austria, though I don´t think they have a specific name.
it's not usual in italy, but we love our zucchini flowers fritters in beer batter :9
oh crap i want some now.
Shrimp, here’s a top tip from my days working in a Japanese restaurant: when making enoki tempura after you’ve dipped it in the batter you hold the mushroom at the base and shake it in the hot oil. This makes it open up, crisp evenly and look pretty for presentation.
I think with the flower tempura you don’t need to do it because the batter was thin and the flowers were already “open”. But I would maybe recommend trying it with the fritter batter since it was thicker and as a result made for clumpier fritters since the flowers couldn’t open up in the oil.
Great content as always!
I think this series is one of the best ideas you've had. If I have a suggestion: you could recalculate cost and calories for these redemptions to show one of (in my opinion) the more interesting parts of the budget challenges.
My mother used to fry elder flowers in an egg batter (with wheat flour, and with beer as a rising agent) dusted with powdered sugar or dunked in a water and honey solution. In autum we had the elder berries prepared the same way. A few zests of lemon lemon peel added to the batter, if I remember correctly. This desert dish was called "Holderküchle" (German for little elder cakes)
I have to say if and when the world goes sideways this gentleman will definitely be one of the survivors who make it through to the other side.
how much more sideways would you like it to go?
@@leuchtfeuer8999 do you have running utilities at your house? Food in the shops? Police still enforcing the law?
Apparently you lack an understanding of what sideways really means.
@@nunnabeeswax2397 I'm sorry, sarcasm is hard on the internet :/ that was supposed to be a bit tongue-in-cheek, not seriously apocalyptic.
You mean it hasn't gone sideways??
@@nunnabeeswax2397
Last year, the police were defunded, toilet (bathroom) paper was scarce as was food staples, and the price of fuel, wood and other commodities went thru the roof.
If you are in the USA and are looking for the Bombay mix, you can usually find Haldiram's brand at most of the larger Walmart stores. I probably shouldn't tell you guys this again as the last time I went to two Walmarts in my area they were totally sold out. I blame Atomic Shrimp for making such good videos that everyone wants to try the recipes.
So resourceful
So creative
So knowledgeable
You sir are a pleasure.
There is a national Georgian sauce made of plums - Tkemali. It's also has garlic, chili, pepper, salt, cumin and coriander in it. You really should try it! Here, in Georgia and Russia, we often use it istead of ketchup
I remember trying it in a friend's house and tkemali was absolutely delicious addition.
...and grocers all over the world begin to wonder why sales of Bombay mix have skyrocketed 😄😄😄
Here is the US, I'd never even heard of Bombay Mix. I went out to a local Indian grocery store for the first time and got some, though, and it's pretty tasty! Thanks, Atomic Shrimp for the introduction to a new snack.
I've looked around in the supermarkets here in the Netherlands, but couldn't find any Bombay mix... what a pity! I love this video, as I love all of your videos, no matter what they are about. BTW: I learned from my grandmother to always put a pinch of salt in porridge and even in coffee to enhance the flavour.
On Buddhist retreats my meditation centre serves prunes which have been soaked in Earl Grey tea with porridge at breakfast time. Really yummy!
Saw a Jelly Ear at the park today and wowed my folks with my knowledge of it apropos of nothing. Thanks!
When I was a child, I slept at my friends house....for breakfast we had porridge made with water, it had salt added, and bread and butter on the side! It was nasty, but I eat it to be polite. I think I'll try it again, maybe add a few things. I may like it now my taste has refined a bit. I hated olives for years cos I accidentally ate one thinking it was a grape....but I love olives now, one of my favourite foods
I’m like that, I eat whatever people give me to be polite, deep down tho I’m trying not to be sick in front of them
My mother tricked me into eating an olive when I was about 8 said it was a grape. For various reasons I no longer talk with my mother. I guess collectively all the BS it’s just not worth my energy
@@unnamedchannel1237 What if sh told you she was your mother but was really your aunt? If she’s willing to lie about an Olive! Who knows what she’s capable of 🤷🏻♂️
@@shanethrelfall416 imagine🤔
I still hate olives, I thought they were sweet like grapes too 😂
I'm not a vegan myself but I do love oat milk, and porridge with oat milk is suprisingly good - naturally I'd recommend sweetening it with something like honey, golden syrup cinnamon, etc. but that goes for any porridge
So true, I use cocoa for a bit of bitter if I want a kick
love your challenges! love it even more when you "redeem" a recipe.
you havent done any "weird stuff in a can" lately. hope to see some soon
I've got one in the works
Are the wildflowers Glarded? I need to know since my batter is in a Tax Clode.
As Alton Brown taught me, put fried food on a cooling rack with paper towels underneath it so that the food doesn't sit in moisture and ruin the crispy coating.
I just finished my first bowl of bombay porridge - I must say, I'm not a fan, but that's simply because I'm not very fond of Indian spices. But I did indeed get the banana, and the comparison to spiced fruit cakes is spot on!
Cool that you tried it though! - I often find that I can enjoy the experience of trying something new, even if the thing itself isn't itself enjoyable.
Wouldn't say a Bombay mix is a accurate of Indian spices. But in terms of porridge, maybe you can try something called khichdi, which would kinda be like a porridge but probably more faithful to proper spices here. Again, that would also have a variety as different regions have their own spices for their food, which is specific to them and not a pan India spice.
Really enjoyed your adventures with Bombay Mix. Opens up all sorts of fascinating culinary ideas. Please do a challenge using the bag of dates. I love your creativity.
I follow a keto diet so there's a lot of things I don't eat but watching AS' videos is almost as good. His descriptions are so vivid and interesting. Well done, sir!
those wildflower fritters are such a lovely concept, i cant wait to make some too. never heard of porridge with bombay mix, ill try that tomorrow morning. thanks for the ideas and a great video as always!
Congrats on hitting 700k subs today!
All sugar in the UK is vegan! :) It's only really the US (and possibly other places) that they use bone char. UK sugar, unless specifically imported, is fine for vegans.
That's good to hear - I thought it was pretty much still only Silver Spoon
Really? Fantastic! I thought Tate & Lyle still used bone char.
I will say I've had elderflower fritters at a fairly fancy and nice restaurant as a side to a panna cotta, delicious. It was like you did as a more tempura style.
Would a 'All the ways to make Porridge' be in the works sometime soon? I reckon it would be interesting to see how it changes based different cities in the U.K. Wander if there is as much variation as there is in our dialects?
I make my porridge with oat milk and it's delicious (does feel a bit like boiling a goat in its mother's milk though, so I get your suspicion). Btw, a spoonful of peanut butter in porridge is not uncommon, so there's another justification for using the peanuts if you wanted one!
My overnight oats have oat milk and peanut butter mmm
That's cause oat milk is already predigested for extra flavour 😏
Your vids should be prescribed by Drs for help with anxiety
They help me a lot
@@richardlooch2109 No matter what problems he encounters whilst cooking he doesn’t panic or worry, he understands the situation and moves on
You should try ASMR
@@edward4828 Is that any good?
@@shanethrelfall416 its really good. Helps me to relax and sleep. I prefer personal attention role play ASMR (non-sexual) but there's different types.
I recommend Madi ASMR, gibi, ASMR darling, ocean and Prim ASMR
@@edward4828 Thanks! I’ll look into it a bit more
Really appreciate the advice 🙏🏼
Your videos are helping me through a really hard time, thank you and keep up the great work!
Porridge is incredibly versatile. It goes with anything, and is really good for you!
My late father hated normal milk - no reason, other than he just didn't like it (weirdly, he loved condensed milk), and so, would eat breakfast cereals with hot water. He loved anything Scottish, and would make porage (proper Scots spelling) with water and either salt or sugar - I think that it's one of those foods that has no wrong way of making it - I have heard that it can be cooked stiff enough to cut into slices. Not to my taste, but who can say it's wrong?
There's a nice recipe for elderflower fritters in the book 'A Country Harvest'. I've used it a couple of times when I've been alone at home. I'm definitely going to give your version a go - I like the idea of the spiced batter. Thanks for that.
I've never liked the taste of milk. And to be honest we weren't meant to drink milk past infancy. But using the milk for other items like yogurt and cheese doesn't bother me
Please make more of these budget videos and their subsequent recipe redemptions. They're really great!
Your flower fritters remind me of a recipe that's common here (Switzerland)
Sage leaves (either salvia pratensis or salvia officinalis) fried in a batter, known as "Salbeimüüsli" (little sage mice). Tastes like summer.
(the Italians, of course, do it with zucchini flowers. Usually the male ones, as they are not going to fruit anyway.)
I made oatmeal the other day with canned evaporated milk, instead of fresh, plus a lot of cinnamon and a small bit of brown sugar. It really tasted of bananas, which was strange to me. But now that you said it too, I think it's the different type of milk and how it blends with the other flavors/spices.
The aroma from canned and sweetened milk, which is cooked is actually a thing. It is milk-caramel or as it is called in spanish dulce de leche.
I always have some of those cans on hand. They are so easy and very cheap to produce.
You use evap milk and sugar and a bit of butter for caramel or fudge
Coconut and oat milk in porridge both make it taste amazing. I add dates & banana (and sometimes some frozen fruit) while it cooks and it ends up tasting more like a dessert than anything else.
Might be different in Britain, but in Canada, rolled oats come in three varieties. "instant oats", "quick cook oats" and regular oats. Instant oats just get mixed with hot water and they're ready to eat. Quick cook oats need to be simmered for a few minutes, and regular old fashioned oats need to be cooked for about half an hour. When I was a kid, we only had plain oats and my mom cooked them the night before, in milk, then reheated it in the morning. It took too long to cook it in the morning. We usually served it with jam or molasses.
Instant oats here tend to have sugar added especially the ones with just water.
“Goldilocks temperature” is my new favorite phrase. And I always love how excited you get when you enjoy something. So endearing!
I've found with light batters, if you keep your batter cool (typically by placing the bowl in a larger one filled with ice) you can get a lighter crispier batter. Although on the elderflowers, I'm not sure it would have made such a big difference. But I've definitely noticed a difference when cooking tempura vegetables.
I do really appreciate you're straight forward honesty. Please keep up with the fun/entertaining videos.
I've been enjoying savory oatmeal for a while now, cooked in water or broth and topped with veggies (mushrooms, onions, peas, or whatever I have on hand), an over-easy egg, and seasonings. A bit of hot sauce (Sambal Oelek being my current favorite chili sauce) and it's both delicious and filling. I tend to do more savory breakfasts, so that's been lovely.
Thank you for sharing your recipes, as always. I admire your creativity, resourcefulness, and versatility!
In Wisconsin we deep fry cheese curds in a beer batter and serve them with beer. Because, BEER! The elder flowers actually look better with the tempura. Enjoyed the video. Thanks for revisiting this.
Those flower fritters look amazing! Actually very similar to an Indian/Pakistani dish called "pakora" or sometimes known as bhajis, which is just any kind of vegetable fried in a batter made from gram flour (or besan as we call it, as seen in the video). You can make them from chicken, fish, or any kind of vegetable, my favourite is spinach!
Great video as always.
Here in the US we got this new Pepsi with mango. I'm not normally a huge Pepsi or mango person but I am loving it. Yesterday I decided to add a splash of my elderflower and and it might be the best soda I have ever had.
That was a fun revisiting of the challenge. I’ve never tasted Bombay mix and this has made me so curious
Mmm, I love porridge with cinnamon and raisins cooked into it 😋
But plain porridge, half/half water/milk, pinch of salt, cooked thick, then plated with milk, butter, and brown sugar on top is my ultimate favourite!
Dates are SOOO good! Here in the US, that package of dates would cost $10.
Speaking of bringing out flavour that isn't there, lemon juice & tomato tastes strawberry to me.
Jenny sounds so much like Olivia Colman!
But also, there is a similar snack called nada pakoda, that's also gram flour, rice flour, and salt, fried, that I enjoy mixed with fatty curds, salt and chaat masala, which is some mixture of cumin, aamchur, and other warming spices. This Bombay mix would also probably work well in that way.
pakoda is so good
Woo! Bombay mix is actually called karasev in my part of India at least, and it's best eaten by itself really.
I think it's best eaten with diced tomatoes or ketchup, sometimes both.
@@P00PYKINS hmmm maybe a good coffee.
True. ✌️
Those elderflowers in the tempura batter are so lovely! You're right - they would make a beautiful edible garnish.
I really enjoy the limit budget challenges because it forces you to be creative
I have a scam baiting idea where instead of speaking standard , English you use modern slang I think that would make the scammer quite confused and annoyed. Love the videos by the way the only channel where I watch all the videos. Sincerely warwick.
My dad taught me to make porridge and he insisted it be mixed the night before then slowly cooked in the morning. It sits on a low heat and everyone stirs it as they wander through the kitchen, but the time everyone is dressed and ready the porridge is smooth and lovely. He also likes to put saltanas in the bottom of the dish before pouring the porridge. Then you don’t need sugar on top. Jam is also good.
One thing I quite like to do as a version of porridge - Simmer oats in water for about 15 minutes, and towards the end (when they've mostly softened/cooked) add the milk (and heat further). Tends to be about 2/3 water and 1/3 milk, and I find that is creamy enough and gives just the right amount of richness. (A teaspoon of honey mixed in helps too). Another thing: At the start I do like to toast the oats, a little, before adding the water.
Just came home from a longer, stational hospital visit and I didnt have Internet... i missed your videos alot! Thanks Mister Shrimp
Mike,
When you do tastings of recipes, I look forward to hearing Jenny's take on your foods. Please include her more often.
- a Jenny fan from the US.
I love when he’s gone to extreme lengths and she just says, ‘it’s nice’ or something similarly bland, Jenny must be one of the worst trolls. Always strikes me that she’s laughing inside while he spends all the time trying to impress. I know he has other motivation, just this aspect amuses me.
"Yeah Its Nice"
I agree, a little gratitude and thankfulness goes a long way ! how about we see Jenny prepare a meal for Shrimp ? I bet he would say more than 'it's OK' - !@@dees3179
Great series and follow up to the budget challenge! The fun of cooking is always trying new things and seeing what works!
Congrats on 700k subscribers 🎉
Hope you hit 1 mil in the near future
Plz do more of these 🙏 honestly great content thats given me some ideas for the kitchen
Love the idea of the flower fritters - especially the tempura style version as a garnish or side. I will have to give that a try!
I am a big fan of the 75p bombay mix from the previous video. It is spicier and although it is noodle heavy and rather lacking on chickpeas and nuts and split peas, the extra heat makes up for it, and there are lots of those lovely larger noodley bits!
Love the redo, also your first attempt at wildflower fritters is also sort of a dish. In the southern USA, deep fried seasoned batter is a pretty common side dish called Hush puppies (tastes exactly as you'd expect).
My mum used to make elderflower fritters for us, absolutely love them. We always ate them with powdered sugar
I was brought up on porage - Scott’s Porage Oats to be specific - with a weird twist. Cold water and oats were brought to the boil, simmered briefly and then served - and milk and golden syrup would then be stirred in! Food of the gods, and I still make it sometimes. It works well with soya milk or any other plant milk. Has to be proper golden syrup though, in the tin with the dead lion on it.
What the.......I never noticed the lion was dead 😱 just got my tin out of the cupboard to check. Kinda disturbing
@@hesterwright3674 But bees have made honey inside the lion! After death comes sweet life! It’s rather lovely. The image and text ‘From the strong came forth sweetness’ is the old riddle - the bees making honey is the answer.
Can you make Jamaican Patties on the channel? I've always been interested to see how they're made and you have made good patties before.
Watching this I feel like I've had somewhat of a sheltered existence when it comes to meal times. I think its time I try some different things, and who knows, maybe there's a real wild child waiting to get out. Cheer's
this channel is incredible! love it
I love the Cofresh range of Indian snacks. Very tasty and great value. I like the Madras Mix, like Bombay Mix, but a little more spicy
I’m a big fan of the budget challenge videos, especially the first £1 one mainly because it didn’t have a lot of foraging. The urban foraging was interesting though and something I think I could do. Maybe one day you could do a no wild foraging version?
i love your content! keep doing what youre doing you inspire me so much
You should be paid by the makers of these bombay mixes now as i have to source these down and eat them, they just look like such a delicious snack and ive never tried them ! I gotta thank you for this new snack discovery.
Hey Atomic, do you think you could do a beer episode, like beers to cook with beers to pair with food and beer that you might just like to sip on once and while. Cheers!
bombay mix sounds like something that could become a regular in my diet. Lets see if I can get that in the indian shop around the corner
Most good supermarkets sell Bombay mix
Americans have a peanut soup, think it's from VA. I haven't tasted as not too keen on peanuts. I always make Porridge in the microwave using water with 1/2 cup less liquid. Then add my milk to make it creamy. Works.
Elder is quite famous here in austria, often made into sirups.
An inexpensive alternative to porridge is congee. Especially if you’re not fond of sweet foods in the morning. It’s my favourite way to start the day… comfort food on a cold morning.
LOVE redemptions - twice the hit for one challenge, and my new favourite watch. Show us the chilli you use brand + size please.
here in norway, usually we do both. heat up the oats with boiling water from the kettle, let that soak in, then put milk, cinnamon, sugar, butter (this preferably before milk, but i usually heat mine up separately) and all the other stuff. i say "here in norway" it probably differentiates but at least everyone i know does it this way.
I'm in the camp that cooks oatmeal in water. I add jam, jelly, or some fruit and yogurt. I only add sugar if I'm using rhubarb. I actually prefer mixed grains, and my standby was oatmeal and Red River Cereal, until Red River Cereal was taken off the market. I'm trying alternatives, including making my own Red River Cereal, but haven't been able to find all three ingredients locally, and online sources require very large shipping fees.
Man, I love eating while watching your videos so much.
An enormous amount of people seem to be simply mad about shrimps! I wasn't one of them - that is, until i found out about the Atomic variant...:D
Thanks Mr Mike: been spoiling us with tons of food stuff of late, which are my fav!
I was brought up on porridge made with salt and water (but you add milk and sugar/honey/jam at the table) and while I have experimented with different ingredients since I moved away from home (like milk, bananas and peanutbutter), I honestly have never considered adding sugar at the cooking stage. For me it's always been something you add on top
I just ordered some smart pots and pans. You can set the temperature of the liquid inside and it will adjust the induction cooktop power to keep that temperature. I really hope this works as well as I think it will when frying.
I'd like to see you make something of elderberries too. There was a farm that used to sell juice or a sort of squash (?) that you mixed with water. So yummy. Even my cat liked it. :D But I guess it was too much effort to make, I don't know. I've not seen any elderberry products since then.
Chewra mix is my go-to for indian snackage. Cofresh do one but it looks like it's all thin noodles. KCB are the brand I usually buy
From experience, oat milk has been one of the more creamy and flavourful non dairy substitutions, and does compliment oatmeal without just having a standard oat flavour 😊 x
I have Never heard of Bombay mix,I live in N.C. but it looks interesting, I would try it for sure.
If you’ve never tried Bombay mix, you’re missing out!
I've never seen it here in Canada.
I will keep my eye out though.
I’ve never seen this before, but I bet Cost Plus Market or the international market at Farmer’s Market in Los Angeles has it.
i have not but after this i desperately want to
Man I don't know if anyone else has experienced this phenomenon but I'm seeing so many different non cooking channels post cooking videos, good ones too!
Well you've done it! I just ordered a couple of different varieties of Bombay Mix.
In Sweden (and Scandinavia) it's not uncommon to make your porridge with water and salt and then serve it with milk poured over and something sweet (syrup, honey, sugar). I much prefer this to making it with milk. Although I eat my porridge with a pinch of salt, water and oatmeal and no milk or sweetener.
Rice porridge, especially the traditional Christmas porridge, is usually made with milk. It is much sweeter than regular porridge and is traditionally one of the few sweet foods on the traditional Julbord which feature tons of savory and salty foods (fish, meatballs, ham, dark bread etc.)
I have to say the Tempura Elder Flowers turned out really quite pretty looking in a way.
Its always been traditional in my childhood household (one which iv used since) to make my porridge with a 50/50 mix of milk and water with oats. Its generally an equal mix of each ingredients. Cup of oats' cup of water' cup of milk. Its only relitively recently that iv become a bit more daring with my flavours such as blackberry syrup or mixing xmas spices into the porridge such as cinnamon' nutmeg etc.
I don't know about the rest of my country, but in my family, porridge tends to be sweet and savoury. However, instead of Bombay Mix (or something like it), we use a white brined cheese for the savouriness.
The same goes for macaroni. Though I'm not sure what that's called. Technically you might be able to call it macaroni and cheese, but it's so far from what people usually consider that to be that it's likely to lead to confusion.
Idk why it's so interesting to watch someone inspect random food items but it is haha
Well done on getting 700k !!!! Cannot wait for the self made award.
A worthy redemer you are, so many discoveries. Thanks!
I've never seen Bombay mix in the stores here. It looks interesting & I'd like to try some.
Do you live in the USA? If so, you can find Bombay mix at most Walmarts.
Haven't seen it in my part of Germany either, but I probably haven't been looking hard enough.
@@jensgoerke3819 try looking in the crisp and nut isle 😊
Speaking of "more power to you" if you like oats any particular way, I prefer old fashioned oats that take a full 25 minutes to cook.
There's a certain je ne sais quoi missing in the overall gustatory experience with quick oats (I spent a lot of money on those words so you'd better read 'em).
I cook them (or did until they became extinct) in water and salt, pour milk over the finished product and add any type of sweetener over the top depending on my mood. Usually cane sugar, sometimes brown, others it's table syrup.
There's nothing wrong with any other way in my opinion, but I have my favourite.
Oats and oat milk go well together - it's my preferred combination for porridge. It didn't strike me as odd till you mentioned it. :)