I’d love to see a version of this challenge where you get your favorite and least favorite ingredient in each category and try to make them work together.
From my recollection, Mr. Shrimp has expressed dislike for cucumber and “drinks with blobs” in them; I am unsure about what else he dislikes, as either he has not mentioned others or they have slipped my mind. I suspect this challenge would yield a most peculiar dish. “Cucumber boba chutney” or suchlike.
He could have edited the "clock flickers on camera" note in front of the camp stove. Not to cover anything this time, just to remind everyone that wherever the clock is, if you film it it will still flicker.
That is so incredibly cheap compared to America. Here we don't even have "cooking bacon" we do but it's called "Bacon ends and pieces" and it's like 2.5 times the price of the bacon in this video. It's 8.98 for a 48oz pack which is like $2.99/lb
I ALWAYS buy cooking bacon. Any Very large pieces (not often found) to roast/boil; large flat pieces for frying, scrappy pieces for quiche/omelettes etc., all fatty lumps rendered down for the delicious bacon fat (delicious on potatoes), and the bits left after rendering for the birds. No waste!
Most relaxing and intelligent channel around still today. I have been a chef for 10 years and you’ve still taught me a lot that I didn’t know. Best meal ever: lentil and bacon empanadas. Worst meal : banana mayo!
Recently I got some cheap "fresh" garlic in Asda, and it literally had no flavor. It was the weirdest thing, almost as if it had been frozen before? It literally tasted of nothing. Never had that happen with garlic before.
If I went into a supermarket and the first thing I saw was a fruit & veg section that looked like WW2 rationing was still in place, I'd switch supermarkets pretty quickly
@@Conargle Haven't been owned by Walmart for a long time now. It's currently owned by the Issa brothers but one just sold all his shares and it is assumed it will be passed on again shortly.
My family had a little dog who thought hanging out under the cutting board cleaning up anything that fell was the best job. He especially liked carrots. Would leave lettuce and mushrooms. Eva has the same kind of energy!
Hello. I don't usually leave comments, as my grammar isn't the best. But I was wondering if you could possibly do a collage/ student challenge. I'm fed up eating pot noodles. And was inspired by those green leaves with the tomato sauce. Those looked heavenly. And I find your voice very therapeutic. Thank you in advance. My weekly allowance for college each week is 15 pounds.
My best advice is that you learn how to cook as in learning how to taste the food so you can identify what is missing. When you can tell whether it's acidity, sweetness or something else that's missing you can make even the simplest - and cheapest - food taste great. Then find your "cheats". Some of mine are worcestershire sauce for adding depth of flavour, plain vinegar for acidity and regular old caster sugar for sweetness - student tip: if you find that you prefer the more caramelly flavour of cane sugar knick the packets people leave behind at coffee shops. Your using it the same way you would use any other spice so you only need a little. Finally if you have a little room in a freezer caramelize a big bag of onions. They cook down quite a bit. Then freeze them in roughly 2 tbsp lumps. They will add tons of flavour to a lot of dishes. A lump of onion, a tin of chopped tomatoes, a grated carrot and some oregano, salt and pepper you've got a decent tomato sauce for your pasta that'll leave your mate's ketchup in the dust.
Get a wok. You can just chuck a bunch of things into it, with a little oil, cook it quickly and it'll turn out surprisingly good. You can even chuck in your cooked instant noodles but add a bit of cabbage, pepper, grated carrot etc. and you have a stir-fry. Also spices and seasoning are very important to keep things interesting. Stuff like cumin, soy sauce, chilli, lime juice mean you can use basically the same ingredients but have it taste totally different based on the seasoning.
That would be interesting to see. The question is if he can do it since one of the reasons you can get school dinners down to 2,50 is the volume at which they operate. Kinda like it's cheaper pr. person to cook for 4 people than for one - unless you're willing to eat the same thing for 4 days in a row. Still he's inventive 😊
@@jpaulc441 Your comment could do with an oxford comma, right now it reads like you eat potato smiley faces with custard (which you might, I don't know)
25:18 Sweet corn is quite common to be put in desserts here in Brazil. There is a dessert called "curau" which is somewhat of a mix of your typical "european pudding" and corn. Its somewhat like a corn pudding but not quite. There is also like a "cake", but also not quite, called "pamonha", but there is a savory version of it. And also we have lots of corn cakes too. There is also a dessert called "canjica" which is corn cooked in a milky mixture, ussualy with cinammon on on top, but it uses a different kind of corn. I was surprised that you were afraid that corn would not work in desserts.
Your comment about the iron coming out of the pan reminded me of the Lucky Iron Fish. Project to give out cast iron fishes to people in regions that have a high prevalence of iron deficiency. They put the iron fish in any kind of soup or stew and it puts some iron into the food, easy and long lasting.
@@AtomicShrimpmy little brother and I caught the sanitized for TV version of Universal Soldier when we were younger, and it became a cult hit in the house after that. Upon seeing the unedited version I realize just how much they had to cut for the American TV viewing public.
It really does, I'm not a huge raw banana fan but it's pretty good in pretty much anything else. You should try iced coffee with blended banana, surprisingly good.
In Indonesia we have sweet corn in a dessert or snack called Jasuke, the word being a portmanteau of "jagung" which is corn, "susu" for milk, and "keju" for cheese. Its basically sweet corn plus a bunch of condensed milk and cheese, plus a healthy amount of margarine or butter
I think the sweet corn dessert just needed condensed milk - it has such an asian vibe sort of korean+vietnamese+thai. Missing in your late night dolma - that cold, but almost creamy rice texture. Since it was not cooked in oil, and no lemon - the cold mouthfeel must have been way off. This was rice-y and bacon-y nut pretty successful for such a small budget. I don't think I could do that in the US. We are tempted to do a limited grocery challenge sometime. Great series
I really do enjoy these videos quite a bit, and I'm compelled to thank you for the inspiration. I've really come to enjoy challenging myself with random stuff. It keeps me on my toes, helps me to practice creative problem solving, and I've even discovered a few things about myself and how I think. This is all quite useful to me in many aspects of my daily life, and you are definitely the inspiration for this. So, thank you so very, very much.😊
Hi Mike - corn in dessert. In Thailand we make a coconut ice cream (street food) with sweetcorn distributed liberally throughout. It's delicious and the sweetcorn can go a bit squeaky on your teeth ( a la grilled halloumi) at times. Can I give you a tip for cooling rice to cook the next day in a stir fry? Separate it with the back of a big spoon (or rice paddle if you have such a thing) about 10-15 minutes after cooking. Then separate it again just before refrigeration. It seems to make it much easier to avoid clumps when it's time to fry because even tiny clumps will make a soggy stir-fry
Tips when making cabbage rolls (I've been making them ~30 years on my own and about 10 years before that with my Ukrainian grandma): par boil the cabbage to soften it (if you need to, I par boil the entire head of cabbage when I do mine) and shave the hard part of the leaf (the stem? the vein? I'm not sure what to call it) off a bit to make them easier to roll up.
Can't go wrong with rice tbh "It made me happy and happiness is important" That is beautiful. Remember people, whatever makes you happy is time well spent, not wasted. Allow yourself to be happy and have fun, otherwise you shame yourself from enjoying things and train your brain into that cycle which will eventually end up as depression. I think you know how I know.
I don't leave comments on videos often but I just gotta say that genuinely you are my favorite content creator. I've been watching for years, started with going down the scambaiting rabbithole, but I have never seen a content creator that makes videos that I always enjoy, theres always that one video i dislike. Every single video you make I absolutely love. Even the videos that are just scenic views, its great that you take time to catch moments that many overlook! I also enjoy your resoucefulness in these kinda videos, trying to make use of every drop of flavor you can! As someone who is poor, these videos give me lots of ideas of things to make that are well within budget. The cooking tips you give have made me a lot better at cooking too! I've gotten interested in many things because of your videos! Ecospheres, foraging and gardening just to name a few! I haven't been watching the full 15 years you've been making content (didnt have internet at 5) but I have watched every video you've made anyway. Sad? Atomic shimp time. Happy? Atomic Shrimp time. Bored? Atomic Shrimp time. Have a party to attend? no i dont, its Atomic Shrimp time. Every video you make is awesome and I sincerely hope that making them brings as much joy to you as they bring me when I watch them! Also sweet corn cakes can have whole kernals in them!
Once again Mike, great content. I think its the coherent analytical view you give is a key component in these videos. I put a banana in an airfryer with smoked bacon and it came out brilliantly.
17:42 Just a heads up, here in Central Europe, Hungary, in my county we don't use oven, baking method. We are cooking them in a pot with leaves at the bottom (it prevents burning your rolls and sticking it to the bottom), after your rolls, more leaves at the top (prevents the top layer to fall apart), adding water and tomato pure. So I approve your cooking method, also we serving it with sour cream on the top (regarding to that, a long debate is out there, someone likes without it, someone add a little, others a lot, because it can change texture and flavour).
I made stuffed spring greens for the 1st time last week, eerily similar recipe to yours but with the addition of mushrooms and some sausage meat and steamed them for about 20mins and they were brilliant. Definitely doing them again.
IKR? Here I am in France, where the talons (cut-off end bits) in the deli section are creeping up to nearly 10€/kg, and I think it's a great bargain if I get bananas for 1.65€/Kg or potatoes for 1.40€.
It's not ALL CHEAP, he LOOKS for the cheapest ones ON PURPOSE for these challenges. Many times, you CAN'T buy these cheap ingredients as thry are long sold out
@@AlissaSss23 Let's look at the bananas for an example: mine cost 1.65€/kg (rarely, usually 1.99€+). He paid £.92/kg, or about 1.09€ for me. And that bacon! £2/kg, while our scrap deli meats cost 9.37€/kg. I'll have to look this afternoon to see if there is anything lower, but we don't even get the scraps for pets that cheap.
@@chezmoi42 The reason why food and produce, in particular unprepared food, seems cheap in the UK, is because there is no tax on unprepared food items. Therefore, on average, if you buy raw produce in the UK, it is considerably cheaper than many other countries.
Ironically I got an ASDA Advert right before the video played 🤣 Given the challenges of your temporary Kitchen and the ingredients you had I think you did very well. Banana and Bacon butties were a family favourite when I was a Kid so no argument with that combo from me.
I’ve said it before but I really really really want to see you do a luxury budget challenge - get yourself down waitrose and get the best ingredients you can find in your categories - would love to see what you come up with
Ok slice the bacon small chop onion, try both chop greens are them then add what ever herbs or spice you like, I add chili, if you had potato that's usually in this dish too, usually tried first ,it's called joie black, it's a Romany dish, it can be sausage instead it's delicious , oh you try the greens with it too, one pan food is important if you cook over a literal fire, I know foods from many many races, I love to learn,that's why I watch you, and yes I know I sound like a know it all, it's because I am autistic , I mean No harm
Massive tip - cabbage rolls are not worth the effort. They're goddamn delicious, but if you're not hosting a dinner party there is absolutely no reason to actually make the rolls. You can much much much more easily get 100% of the way to the flavour, and at least 90-95% of the way to the texture by just thoughtfully constructing a casserole. The only real benefits to the actual rolls are presentation and the ability to pick them up. It is a rule for me now that I very heavily consider whether stuffing or filling anything provides any benefit beyond just cooking all the ingredients in a pot. And usually the answer is "maybe minor benefits, and mostly to plating". Because it is nigh-universal that, unless you're making large stuffed things (peppers, etc), the level of effort to stuff a bunch of small items is, to me, egregious in regards to the effort:reward ratio.
Yes yes Mr Shrimp... but has it been glarded? I don't know how many times I've watched that video. Love all the content, walks, garden, scam baiting, cooking. Such an inspiration!! You sir are one of the gooduns 'tips hat'
Here in the American South we would put the bacon in the greens and cook them soft. The cooking liquid, called pot liquor, would reduce and be highly sought after by the family.
That sounds very like the way Irish cook. My Irish Gran and mother-in-law always boil bacon and cabbage together, and the cabbage water is drunk in a mug with a sprinkle of pepper. Its delicious! This is also done with the water of boiled dried peas (not sure if dried green peas are a a Brit/Irish thing), and the water from cauliflower made into a thick sauce with butter and flour.
Poor Eva having intruders in her house, hope they are paying her proper respect and adoration, lol. Glad your kitchen is getting done, that was first on the wish list when you moved in if I recall correctly, will be fun to see it done. ( are you incorporating frog alley into the new kitchen? ) Thanks for the video. Have a wonderful weekend.
You close with the importance of happiness; we do small things that please us: those things exist in their own right. An example might be the wooden spoon you stir the rampant random food with----- it's not made by a factory, probably made by Hand of Shrimp, and that makes me happy.
the prices are always crazy to me in America, a can of chopped tomatoes there is 39p (about 50 cents usd) where as a can of chopped tomatoes here is 1.25$ up to 1.75$... its just wild to see how strong the pound sterling is comparatively, or maybe how much grocers rip us off on shipping fees here since our nations larger physically.
My local Asda is almost ALWAYS the same! rows of empty shelves where the fresh produce should be....strange, and the fresh veg and fruit they do have seems to last half the time that anything from Sainsburys or Tesco. I have found Morrisons are the best where I am for fresh fruit and veg, they seem to have a good selection, it lasts quite a while at home. But I am sure it vary's maybe throughout the country.
Presentation definitely does matter. I work with an ex-chef and he said, something along the lines of:- Many foods are the same, only they're presented differently. For example, pancakes and Yorkshire puddings are exactly the same food, only they're cooked using different methods.
Some of the most horrendous looking "experiments" in the kitchen have actually turned out to be delicious. Its amazing how sometimes the most not so obvious ingredients compliment each other!
@@tinamasse4314 I cook with almost expired ingredients EVERY DAY. I buy yellow sticker ones. Fruits and veggies last a lot longer than the expiry date, I cook meat immediately or freeze. Same with cheese
26:24 a while back i got some napa cabbage leaves, and cut them up into small pieces. napa cabbage has wide stems, and when cooked, the stems reminded me of cooked onions in texture
That dessert could be a whole other remake video - with honey and maybe even a hint of lavender flavor. Sweet corn pudding is a dish from the southern US that borders on dessert/side dish, and is more of a souflee. There is also Indian (Native American) Corn Pudding. We have a rabbit hole of puddings here in the US too, just not as much as in the UK 😃🌽
Those brothers have really torn the arse out of ASDA haven't they? it was never great but wow... brexit and greedy buyout have killed that place, empty shelves everywhere.
Excellent Vesta curry. 😁 People plated Vesta curries that way because that's what the picture showed. There certainly weren't as many Asians nor Asian restaurants in the 70s to show us how it was meant to be plated up.
Che Bap and Marjarete are Asian and Caribbean corn puddings. I have also seen a sweet corn panna cotta. There are so many possibilities with sweet corn.
Video related to your comment by Mr Shrimp himself: If You Know Foraging, How Difficult Is It To Live off the Land? th-cam.com/video/wYEI4-4oths/w-d-xo.html
You should look and see if there is a local foraging club around. Learning to glean food from the wild might come in handy someday. I've been learning from my aunt and from camp/girl scouts way way back in in my cave girl days 😅 There are usually whole section in the library too. Just do a quick Google on Ewell gibbons and see if you can find any if his books on wild foraging. Sorry for typos have a curious kitten in my lap help me type lol
I made a buttermilk corn pie for Thanksgiving once! It did require blending and then straining to remove the kernel casings, but it did taste of corn at the end! Good stuff, I should make it again sometime
just a tip - always buy whole tinned tomatoes and smash them - these are always the better quality tomamtoes and usually the same price - you're welcome !
16:07 spring green mid ribs pesto or chimichuri, if you have the ingredients. Otherwise finely chopped and thrown into potato soup would be my votes. They could also disappear as extra fiber in a power greens smoothie, though with your temporarily limited kitchen appliance options, you’ve got yet another challenge to deal with.
Hi, regarding the sweetcorn dessert. This reminded me of a time when I was in Malaysia and there was a desert called Ais Kagang which contains sweetcorn in the same way used in your dish. I encourage you to look it up on Google because it is exactly the type of desert you would make unknowingly or something that is perfect for a shrimp video to try and make. Thanks
completely random comment. I always know exactly when nutmeg comes to the show as I have the exact same mill (as far as I can tell) but in red. For some reason it makes me smile, though most your videos already do. Love your eclectic content. Thank you for being you.
Im really grateful for your (virtual) pleasant company in these videos atomic shrimp. As well as the cooking tips, its the small, life perspectives that help. Thank you
You should try and do a "local" cheapish episode. I recently read Less by Patrick Grant (couldn't recommend it more btw) and have made a serious effort because of it to buy as much as possible locally. But I've found it can be difficult to achieve this on a budget.
Video idea: buying the cheapest and the second cheapest things in the supermarket, then cooking them the same way or making the same dish, then comparing their qualities and judging which is better value/tastier
I love these challenges. It's fun, interesting and inspirational to see what you're able to buy and what dishes and meals you come up with. I love when you pay your pup her "tax".
one thing that i consistently notice on these videos is how good the food presentation is. it could be the weirdest combonation of ingredients and yet still it will look pretty
I absolutely love all of your cooking videos, but I have a question for you. In the USA, a lot of our grocery stores accept coupons. Do the grocery stores in the UK accept coupons? 🤔
I am sure you still remember all the slightly weird (and sometimes even ranging to completely weird, tbh) dishes from the seventies? One of those was bananas cut in half lengthwise, spiced with curry powder and then rolled in smoked pork belly slices (which looked similar to your cooking bacon). Then they were pan fried in a non-stick pan till the pork belly was golden. This was one of the typical sunday afternoon snacks my mum used to make when I was a kid, and the whole family loved it! On sundays, we often skipped lunch, because we all got to sleep in, to then have an elongated, big family breakfast. Ah, I miss those days! Anyway - try the curry bananas, please! I am quite sure you'll like them.
When my mother made chicken curry, it was a good night. Shredded chicken stewed in a spicy homemade sauce on basmati rice. We would set the table with toppings including: mandarin oranges, bacon, raisins, peanuts, and cashews, along with occasional additions. You'd smell it cooking from a half mile away and come back home.
As an American I'm kind of freaking out that you got a pound of bacon for 1.00 GBP which is roughly $1.26 USD. Bacon here runs at a minimal $4.95 often going up to $10.00 a #. Am I messing up the conversion, because I could cry that we're paying so much more for our food.
Love your videos, your creativity & whit! I am from eastern Europe and can say: you did a nice job with the stuffed cabbages rolls . The stuffing is a bit different in Romania (here are called “Sarmale” ) and boil them for longer when can’t bake them in the ceramic dish. Keep making these videos, you are an inspiration!
![ลองสั่งของจากแอพ temu ถูกจริงหรอ?? [โกงไหมครับ ep.88 ] | DOM](http://i.ytimg.com/vi/RTcZSQTiDZw/mqdefault.jpg)
I’d love to see a version of this challenge where you get your favorite and least favorite ingredient in each category and try to make them work together.
Amazing idea
Least favourite? He seems to eat everything!
@DanKeeley I'm sure there are foods that shrimp doesn't enjoy. I'm not a picky eater, but there are a few foods that I absolutely can't stand
From my recollection, Mr. Shrimp has expressed dislike for cucumber and “drinks with blobs” in them; I am unsure about what else he dislikes, as either he has not mentioned others or they have slipped my mind.
I suspect this challenge would yield a most peculiar dish. “Cucumber boba chutney” or suchlike.
@DanKeeley he doesn't seem to be a picky eater!
Actually, love to see the challenge where the kitchen is limited. It shows that you don't always need the fancy gadgets like the blender to cook food.
on the bright side, no flickering stove clock!
He could have edited the "clock flickers on camera" note in front of the camp stove. Not to cover anything this time, just to remind everyone that wherever the clock is, if you film it it will still flicker.
rejoice!
I miss the flickery clock message
End of an era
What happend with to stove?
The 500g of bacon costing one pound made me think that it is lovely that the british pound is approximately the bacon pound.
GBP - Great Bacon Pound
I remember when I first went veggie in the mid eighties, cheese was £1 a pound :(
It's £1.50 in Morrisons!!!!
That is so incredibly cheap compared to America. Here we don't even have "cooking bacon" we do but it's called "Bacon ends and pieces" and it's like 2.5 times the price of the bacon in this video. It's 8.98 for a 48oz pack which is like $2.99/lb
I ALWAYS buy cooking bacon. Any Very large pieces (not often found) to roast/boil; large flat pieces for frying, scrappy pieces for quiche/omelettes etc., all fatty lumps rendered down for the delicious bacon fat (delicious on potatoes), and the bits left after rendering for the birds. No waste!
Asda's become a very good example of what a supermarket looks like in a movie, when there's an apocalyptic event approaching.
It really felt like going back to covid/Ukraine start of war/farmer protests levels what we saw here. (the Netherlands)
Most relaxing and intelligent channel around still today. I have been a chef for 10 years and you’ve still taught me a lot that I didn’t know.
Best meal ever: lentil and bacon empanadas.
Worst meal : banana mayo!
Recently I got some cheap "fresh" garlic in Asda, and it literally had no flavor. It was the weirdest thing, almost as if it had been frozen before? It literally tasted of nothing. Never had that happen with garlic before.
If I went into a supermarket and the first thing I saw was a fruit & veg section that looked like WW2 rationing was still in place, I'd switch supermarkets pretty quickly
@@Conargle Haven't been owned by Walmart for a long time now. It's currently owned by the Issa brothers but one just sold all his shares and it is assumed it will be passed on again shortly.
12:23 Eva's 'little nose' is so so cute. What a wonderful addition to the video!
My family had a little dog who thought hanging out under the cutting board cleaning up anything that fell was the best job. He especially liked carrots. Would leave lettuce and mushrooms. Eva has the same kind of energy!
Hello. I don't usually leave comments, as my grammar isn't the best. But I was wondering if you could possibly do a collage/ student challenge. I'm fed up eating pot noodles. And was inspired by those green leaves with the tomato sauce. Those looked heavenly. And I find your voice very therapeutic. Thank you in advance. My weekly allowance for college each week is 15 pounds.
My best advice is that you learn how to cook as in learning how to taste the food so you can identify what is missing.
When you can tell whether it's acidity, sweetness or something else that's missing you can make even the simplest - and cheapest - food taste great.
Then find your "cheats".
Some of mine are worcestershire sauce for adding depth of flavour,
plain vinegar for acidity and regular old caster sugar for sweetness - student tip: if you find that you prefer the more caramelly flavour of cane sugar knick the packets people leave behind at coffee shops. Your using it the same way you would use any other spice so you only need a little.
Finally if you have a little room in a freezer caramelize a big bag of onions. They cook down quite a bit. Then freeze them in roughly 2 tbsp lumps. They will add tons of flavour to a lot of dishes. A lump of onion, a tin of chopped tomatoes, a grated carrot and some oregano, salt and pepper you've got a decent tomato sauce for your pasta that'll leave your mate's ketchup in the dust.
There are a few recipe videos in the older videos were for students and people on a budget. Cheap, nutritious, and scalable were the words, I think.
Thank you kindly, guy. For all the advice. ❤️
Get a wok. You can just chuck a bunch of things into it, with a little oil, cook it quickly and it'll turn out surprisingly good. You can even chuck in your cooked instant noodles but add a bit of cabbage, pepper, grated carrot etc. and you have a stir-fry.
Also spices and seasoning are very important to keep things interesting. Stuff like cumin, soy sauce, chilli, lime juice mean you can use basically the same ingredients but have it taste totally different based on the seasoning.
Are you able to forage anything? He has many videos on this skill
Consider making a meal for £2.50 which is what a school dinner costs
That would be interesting to see. The question is if he can do it since one of the reasons you can get school dinners down to 2,50 is the volume at which they operate. Kinda like it's cheaper pr. person to cook for 4 people than for one - unless you're willing to eat the same thing for 4 days in a row. Still he's inventive 😊
I would like that!!
I'm nostalgic for all the Turkey Twizzlers, Tom Tom's (breaded meatball things filled with ketchup), potato smiley faces and custard with a skin!
@@jpaulc441 Your comment could do with an oxford comma, right now it reads like you eat potato smiley faces with custard (which you might, I don't know)
@@ploefff
Shrimp, thank you. This is the kind of wholesome content I desparately need as a distraction from the existential dread that has descended upon me.
I think many people are feeling a certain kind of dread. This type of video can certainly help us all forget our problems. 👍🏻
❤
I feel you on that. So many of us feeling this. Still, fantastic video again Mr Shrimp
@@JohnSmith-nj9qo Hearing the 'post-mortem' was bad enough. I feel very sorry for Mr. Biden. I don't think he stands a chance against Rent-a-gob.
@@divaden47 bro literally doesn't even know where he is lol
25:18 Sweet corn is quite common to be put in desserts here in Brazil. There is a dessert called "curau" which is somewhat of a mix of your typical "european pudding" and corn. Its somewhat like a corn pudding but not quite. There is also like a "cake", but also not quite, called "pamonha", but there is a savory version of it. And also we have lots of corn cakes too. There is also a dessert called "canjica" which is corn cooked in a milky mixture, ussualy with cinammon on on top, but it uses a different kind of corn. I was surprised that you were afraid that corn would not work in desserts.
I'd never heard of this but that sounds delicious !! Thanks for sharing :]
Your comment about the iron coming out of the pan reminded me of the Lucky Iron Fish. Project to give out cast iron fishes to people in regions that have a high prevalence of iron deficiency. They put the iron fish in any kind of soup or stew and it puts some iron into the food, easy and long lasting.
These videos have inspired me to be far more creative and less of a recipe follower in my cooking, and for that I'm eternally grateful.
Yes the way he dose things definitely isn't on rails.
I had banana in pasta sauce the other week, and I've since started to suspect banana goes well in anything. Banana: the chicken of the fruits?
Universal Banana (Starring Jean-Claude Van Damme)
You've heard of Chicken of the Sea, now get ready for Chicken of the Tree
At the risk or being "that guy," banana and pesto works amazingly well together. You don't even need to fry anything. Just peel, dip, and enjoy.
@@AtomicShrimpmy little brother and I caught the sanitized for TV version of Universal Soldier when we were younger, and it became a cult hit in the house after that. Upon seeing the unedited version I realize just how much they had to cut for the American TV viewing public.
It really does, I'm not a huge raw banana fan but it's pretty good in pretty much anything else. You should try iced coffee with blended banana, surprisingly good.
Friday, finish work, open a beer and sit down to a new shopping challenge vid, awesome start to my night, thanks dude!
🍻
cheers!🎉
Sweet corn in desert is big in East and South East Asia, they have many desserts using corn, even saw sweet corn ice cream ones!
Ahhh, now you mention it, I remember some sweetcorn dessert items from Japan - ice cream and I think there is a sweetcorn flavour kitkat
@@AtomicShrimpWasabi KitKat from Japan, now that's yummy!
Corn flavored ice cream are also popular in Mexico and the Philippines.
Yum
In Indonesia we have sweet corn in a dessert or snack called Jasuke, the word being a portmanteau of "jagung" which is corn, "susu" for milk, and "keju" for cheese. Its basically sweet corn plus a bunch of condensed milk and cheese, plus a healthy amount of margarine or butter
"Yes I'm putting mashed banana on boiled vegetables - stay with me" Hahaha, loved that! Amazing challenge once again. So interesting!
I actually laughed out loud at that! Honestly surprised myself
Try a ripe banana and tasty cheese toasted sandwich it's yummy
I think the sweet corn dessert just needed condensed milk - it has such an asian vibe sort of korean+vietnamese+thai. Missing in your late night dolma - that cold, but almost creamy rice texture. Since it was not cooked in oil, and no lemon - the cold mouthfeel must have been way off. This was rice-y and bacon-y nut pretty successful for such a small budget. I don't think I could do that in the US. We are tempted to do a limited grocery challenge sometime.
Great series
There's a Wren singing at 18:50. I have a Wren which sings most mornings but I have yet to see him/her.
Oh my god! Your almost to one million subscribers! Ive been around on your chanel for a few years now, and its been a great joy. Thank you.
I really do enjoy these videos quite a bit, and I'm compelled to thank you for the inspiration. I've really come to enjoy challenging myself with random stuff. It keeps me on my toes, helps me to practice creative problem solving, and I've even discovered a few things about myself and how I think. This is all quite useful to me in many aspects of my daily life, and you are definitely the inspiration for this. So, thank you so very, very much.😊
Hi Mike - corn in dessert. In Thailand we make a coconut ice cream (street food) with sweetcorn distributed liberally throughout. It's delicious and the sweetcorn can go a bit squeaky on your teeth ( a la grilled halloumi) at times. Can I give you a tip for cooling rice to cook the next day in a stir fry? Separate it with the back of a big spoon (or rice paddle if you have such a thing) about 10-15 minutes after cooking. Then separate it again just before refrigeration. It seems to make it much easier to avoid clumps when it's time to fry because even tiny clumps will make a soggy stir-fry
Tips when making cabbage rolls (I've been making them ~30 years on my own and about 10 years before that with my Ukrainian grandma): par boil the cabbage to soften it (if you need to, I par boil the entire head of cabbage when I do mine) and shave the hard part of the leaf (the stem? the vein? I'm not sure what to call it) off a bit to make them easier to roll up.
Popular in Sweden too, as Kåldolmar, Carolus Rex (XII) took dolmes from the Ottoman Empire in the early 18th century.
@@marcusfridh8489 And in Greece they have stuffed grape leaves. I think every culture has some version of this.
Wait....are dolmes like "dolmas" in Greek? Very similar word.
@@KnittingFoole yes, the Swedish vocabulary has got the word ",dolmar" from the Greek and Turkish dolmes or dolmades
That's the vein. The stem is the long part connecting a flower or the leaves to the root. Not the case here
Thank goodness you had that emergency can opener that you would otherwise not be using!
😂
Can't go wrong with rice tbh
"It made me happy and happiness is important" That is beautiful. Remember people, whatever makes you happy is time well spent, not wasted. Allow yourself to be happy and have fun, otherwise you shame yourself from enjoying things and train your brain into that cycle which will eventually end up as depression. I think you know how I know.
I don't leave comments on videos often but I just gotta say that genuinely you are my favorite content creator. I've been watching for years, started with going down the scambaiting rabbithole, but I have never seen a content creator that makes videos that I always enjoy, theres always that one video i dislike. Every single video you make I absolutely love. Even the videos that are just scenic views, its great that you take time to catch moments that many overlook! I also enjoy your resoucefulness in these kinda videos, trying to make use of every drop of flavor you can! As someone who is poor, these videos give me lots of ideas of things to make that are well within budget. The cooking tips you give have made me a lot better at cooking too! I've gotten interested in many things because of your videos! Ecospheres, foraging and gardening just to name a few! I haven't been watching the full 15 years you've been making content (didnt have internet at 5) but I have watched every video you've made anyway. Sad? Atomic shimp time. Happy? Atomic Shrimp time. Bored? Atomic Shrimp time. Have a party to attend? no i dont, its Atomic Shrimp time. Every video you make is awesome and I sincerely hope that making them brings as much joy to you as they bring me when I watch them! Also sweet corn cakes can have whole kernals in them!
What a lovely comment! I'm sure he'll get emotional when he reads it
"It made me happy. And happiness is important." Love that.
Once again Mike, great content.
I think its the coherent analytical view you give is a key component in these videos.
I put a banana in an airfryer with smoked bacon and it came out brilliantly.
17:42 Just a heads up, here in Central Europe, Hungary, in my county we don't use oven, baking method. We are cooking them in a pot with leaves at the bottom (it prevents burning your rolls and sticking it to the bottom), after your rolls, more leaves at the top (prevents the top layer to fall apart), adding water and tomato pure. So I approve your cooking method, also we serving it with sour cream on the top (regarding to that, a long debate is out there, someone likes without it, someone add a little, others a lot, because it can change texture and flavour).
I made stuffed spring greens for the 1st time last week, eerily similar recipe to yours but with the addition of mushrooms and some sausage meat and steamed them for about 20mins and they were brilliant. Definitely doing them again.
The traditional Eastern European ones all contain minced pork, so very close to your recipe. Your version sounds yummy
These videos are relaxing. I am a cook for a living and I can not get over how cheap food cost is in the UK.
IKR? Here I am in France, where the talons (cut-off end bits) in the deli section are creeping up to nearly 10€/kg, and I think it's a great bargain if I get bananas for 1.65€/Kg or potatoes for 1.40€.
It's not ALL CHEAP, he LOOKS for the cheapest ones ON PURPOSE for these challenges. Many times, you CAN'T buy these cheap ingredients as thry are long sold out
@@chezmoi42 the £ is higher that the Euro, so it sounds that the prices are quite similar to the British ones
@@AlissaSss23 Let's look at the bananas for an example: mine cost 1.65€/kg (rarely, usually 1.99€+). He paid £.92/kg, or about 1.09€ for me. And that bacon! £2/kg, while our scrap deli meats cost 9.37€/kg. I'll have to look this afternoon to see if there is anything lower, but we don't even get the scraps for pets that cheap.
@@chezmoi42 The reason why food and produce, in particular unprepared food, seems cheap in the UK, is because there is no tax on unprepared food items. Therefore, on average, if you buy raw produce in the UK, it is considerably cheaper than many other countries.
God bless that sweet little dog!
I hope the kitchen will be everything you hoped for.
H A G W E
Ironically I got an ASDA Advert right before the video played 🤣 Given the challenges of your temporary Kitchen and the ingredients you had I think you did very well. Banana and Bacon butties were a family favourite when I was a Kid so no argument with that combo from me.
I’ve said it before but I really really really want to see you do a luxury budget challenge - get yourself down waitrose and get the best ingredients you can find in your categories - would love to see what you come up with
Yes .. I commented something similar. Quality ingredients but challenge with a tricky exotic recipe..or create one
Would be interesting to do a vegetarian one!
Ok slice the bacon small chop onion, try both chop greens are them then add what ever herbs or spice you like, I add chili, if you had potato that's usually in this dish too, usually tried first ,it's called joie black, it's a Romany dish, it can be sausage instead it's delicious , oh you try the greens with it too, one pan food is important if you cook over a literal fire, I know foods from many many races, I love to learn,that's why I watch you, and yes I know I sound like a know it all, it's because I am autistic , I mean No harm
Bacon, onion, cabbage, herbs, potato. That describes my favourite Irish meal! Yum!
Evidently Shrimp and my brains work at similar speeds, as after he said “Banana and Sweetcorn” we both said “together at last” in perfect unison.
😂😂😂😂😂
Yaaaaay!!! Another cooking challenge! ❤❤❤
Yay! I spent much of last night binging on Shrimp's cooking challenge playlist.
Massive tip - cabbage rolls are not worth the effort. They're goddamn delicious, but if you're not hosting a dinner party there is absolutely no reason to actually make the rolls. You can much much much more easily get 100% of the way to the flavour, and at least 90-95% of the way to the texture by just thoughtfully constructing a casserole. The only real benefits to the actual rolls are presentation and the ability to pick them up.
It is a rule for me now that I very heavily consider whether stuffing or filling anything provides any benefit beyond just cooking all the ingredients in a pot. And usually the answer is "maybe minor benefits, and mostly to plating". Because it is nigh-universal that, unless you're making large stuffed things (peppers, etc), the level of effort to stuff a bunch of small items is, to me, egregious in regards to the effort:reward ratio.
Sweet corn (from a can) makes for a lovely ice cream ingredient
I was going to add this. We had sweet corn ice cream to end a family style Chinese meal recently and as weird as it sounded it was absolutely lovely.
There isn’t many 40 minute TH-cam videos I will watch. Your videos are… Nice. Entertaining and relaxing all in one.
Yes yes Mr Shrimp... but has it been glarded?
I don't know how many times I've watched that video. Love all the content, walks, garden, scam baiting, cooking. Such an inspiration!! You sir are one of the gooduns 'tips hat'
a day where shrimp posts a cooking challenge is a good day
17:45 lol I do believe Shrimp is trolling us!
But I think he pulls it off.
In Thailand corn is a popular ice cream topping. Also, McDonald's actually sell corn pies
Could have named it Mimestrone too haha
Love it
Here in the American South we would put the bacon in the greens and cook them soft. The cooking liquid, called pot liquor, would reduce and be highly sought after by the family.
That sounds very like the way Irish cook. My Irish Gran and mother-in-law always boil bacon and cabbage together, and the cabbage water is drunk in a mug with a sprinkle of pepper. Its delicious! This is also done with the water of boiled dried peas (not sure if dried green peas are a a Brit/Irish thing), and the water from cauliflower made into a thick sauce with butter and flour.
The black pepper on banana reminded me of my grandparents who would often put white pepper on fresh strawberries !
That sounds good! Sri Lankan people do it with apple and pear and serve it as an appetiser
I'm sure I saw sone chef on the TV doing that
I've seen sweet corn ice cream. I would suspect it is excellent.
Can't go wrong with rice and bacon, this was a great challenge video once again.
Poor Eva having intruders in her house, hope they are paying her proper respect and adoration, lol. Glad your kitchen is getting done, that was first on the wish list when you moved in if I recall correctly, will be fun to see it done. ( are you incorporating frog alley into the new kitchen? ) Thanks for the video. Have a wonderful weekend.
You close with the importance of happiness; we do small things that please us: those things exist in their own right. An example might be the wooden spoon you stir the rampant random food with----- it's not made by a factory, probably made by Hand of Shrimp, and that makes me happy.
That looks like a poorly stocked Asda
Another fantastic video sir! I hope you don't take this as a offence but your videos are so great to fall asleep to!
One of my early memories was of corn fritters with maple syrup. I can’t remember if this was a main or dessert, but I do remember really liking them.
the prices are always crazy to me in America, a can of chopped tomatoes there is 39p (about 50 cents usd) where as a can of chopped tomatoes here is 1.25$ up to 1.75$... its just wild to see how strong the pound sterling is comparatively, or maybe how much grocers rip us off on shipping fees here since our nations larger physically.
It might be due to the lack of taxes for many foods in the UK (things like alcohol do). You guys have much cheaper fuel prices though.
Kudos for the little nose tag for Eva doing a bit of a sniffing!!!
Please don't forget to instruct the builders on the required slanted angle for the stove!
My local Asda is almost ALWAYS the same! rows of empty shelves where the fresh produce should be....strange, and the fresh veg and fruit they do have seems to last half the time that anything from Sainsburys or Tesco. I have found Morrisons are the best where I am for fresh fruit and veg, they seem to have a good selection, it lasts quite a while at home. But I am sure it vary's maybe throughout the country.
My local ASDA was a shambolic the last time I visited. Fruit and veg was very limited and other shelves were wrongly labelled.
@@davidjames3787 yea Asda have definitely fallen down to last on my list of supermarkets. Also find the staff don't have much pride in what they do x
My local Morrisons looks like your Asda 😂😂😂😂
@@AlissaSss23 it's mad how they are all so different depending on location! not fair!!!
I absolutely love waking up to a lazy Saturday and seeing this wholesome content the moment I open up TH-cam. Keep ‘em coming Shrimp ❤
😂😂oh dear!😂 “rice can’t believe it’s not bacon”! 😂😂😂
Mais con yelo is a filipino dessert made with corn, shaved ice, and evaporated/condensed milk!
Presentation definitely does matter. I work with an ex-chef and he said, something along the lines of:- Many foods are the same, only they're presented differently. For example, pancakes and Yorkshire puddings are exactly the same food, only they're cooked using different methods.
Some of the most horrendous looking "experiments" in the kitchen have actually turned out to be delicious.
Its amazing how sometimes the most not so obvious ingredients compliment each other!
We quite often made the basic batter in our home and decided at the last minute if we were going to use it for pancakes or Yorkies 😂
I did an almost expired challenge. I allowed myself garden and foraging free stuff no extra spending.
Cooking differently DOESN'T EQUAL different presentation. I was expecting you to use the "People eat with their eyes first" argument
@@tinamasse4314 I cook with almost expired ingredients EVERY DAY. I buy yellow sticker ones. Fruits and veggies last a lot longer than the expiry date, I cook meat immediately or freeze. Same with cheese
26:24 a while back i got some napa cabbage leaves, and cut them up into small pieces. napa cabbage has wide stems, and when cooked, the stems reminded me of cooked onions in texture
That's the best cabbage for kimchi ❤
My Kitchen got done a couple of years back. 10 working days - 2 weeks - worth the wait. I wish you too, a fantastic worthwhile wait!
That dessert could be a whole other remake video - with honey and maybe even a hint of lavender flavor. Sweet corn pudding is a dish from the southern US that borders on dessert/side dish, and is more of a souflee. There is also Indian (Native American) Corn Pudding. We have a rabbit hole of puddings here in the US too, just not as much as in the UK 😃🌽
This is my favorite content. Wholesome and creative. This the bob Ross of cooking 😊
In Brazil we have a dessert called "canjica" that is made from corn kernels in a type of porridge, usually sweeted and served with cinammon
I always serve curry in a rice nest...But then, I grew up learning to cook in the 70s...👩🍳
Unless you signed an exclusivity pact with the devil, no one forces you to stick by it 😂😂😂
1:18 was Asda robbed? I wonder if they are trying to eliminate fresh food waste as my local Asda looks like this sometimes.
Those brothers have really torn the arse out of ASDA haven't they? it was never great but wow... brexit and greedy buyout have killed that place, empty shelves everywhere.
Excellent Vesta curry. 😁
People plated Vesta curries that way because that's what the picture showed. There certainly weren't as many Asians nor Asian restaurants in the 70s to show us how it was meant to be plated up.
I find that Worcestershire sauce is such a handy store cupboard ingredient and a little goes a long way.
Che Bap and Marjarete are Asian and Caribbean corn puddings. I have also seen a sweet corn panna cotta. There are so many possibilities with sweet corn.
I love Panna cotta! A sweetcorn flavoured one sounds delicious ❤
The joke about the cooking bacon is giving me intrusive thoughts about bacon sashimi
really enjoy your videos and your attitude to life ! Thanks for the entertainment and good ideas !
If I was as clever as you about plants I could eat I would never buy from a shop ever again
Video related to your comment by Mr Shrimp himself:
If You Know Foraging, How Difficult Is It To Live off the Land? th-cam.com/video/wYEI4-4oths/w-d-xo.html
I can't wait for the summertime foraging.
You should look and see if there is a local foraging club around. Learning to glean food from the wild might come in handy someday.
I've been learning from my aunt and from camp/girl scouts way way back in in my cave girl days 😅
There are usually whole section in the library too. Just do a quick Google on Ewell gibbons and see if you can find any if his books on wild foraging. Sorry for typos have a curious kitten in my lap help me type lol
That's not true. There's a video here on TH-cam: "can you survive on foraging alone?", and it turns out you can't, sadly
It would be nice, but it's impossible. Still, that shouldn't stop us from foraging 😊
I made a buttermilk corn pie for Thanksgiving once! It did require blending and then straining to remove the kernel casings, but it did taste of corn at the end! Good stuff, I should make it again sometime
An Asda with an upstairs?! Never have I seen such lavishness.
Sweet corn fritters made with corn mixed into batter and deep fried. Dusted with powder sugar.🎉
just a tip - always buy whole tinned tomatoes and smash them - these are always the better quality tomamtoes and usually the same price - you're welcome !
Absolute delight at the curry nest, wonderful.
Also LOVE the clean plates, get it all eaten!
Curry in the 1970s - you remind me of what a partner I once had called "round curry". :3
16:07 spring green mid ribs pesto or chimichuri, if you have the ingredients. Otherwise finely chopped and thrown into potato soup would be my votes. They could also disappear as extra fiber in a power greens smoothie, though with your temporarily limited kitchen appliance options, you’ve got yet another challenge to deal with.
Fresh banana sliced on top of a curry is lovely.
Hi, regarding the sweetcorn dessert. This reminded me of a time when I was in Malaysia and there was a desert called Ais Kagang which contains sweetcorn in the same way used in your dish. I encourage you to look it up on Google because it is exactly the type of desert you would make unknowingly or something that is perfect for a shrimp video to try and make. Thanks
That was a fascinating rabbit hole to fall into, thank you! Might try this in future.
completely random comment. I always know exactly when nutmeg comes to the show as I have the exact same mill (as far as I can tell) but in red. For some reason it makes me smile, though most your videos already do. Love your eclectic content. Thank you for being you.
loved this challenge, but I can only imagine how funnily smug you were over the can opener bit rofl, I know you and your can openers Mr Shrimp :)
Im really grateful for your (virtual) pleasant company in these videos atomic shrimp. As well as the cooking tips, its the small, life perspectives that help. Thank you
You should try and do a "local" cheapish episode. I recently read Less by Patrick Grant (couldn't recommend it more btw) and have made a serious effort because of it to buy as much as possible locally. But I've found it can be difficult to achieve this on a budget.
Video idea: buying the cheapest and the second cheapest things in the supermarket, then cooking them the same way or making the same dish, then comparing their qualities and judging which is better value/tastier
I love these challenges. It's fun, interesting and inspirational to see what you're able to buy and what dishes and meals you come up with. I love when you pay your pup her "tax".
one thing that i consistently notice on these videos is how good the food presentation is. it could be the weirdest combonation of ingredients and yet still it will look pretty
Thank you! I suppose it's the area where I feel I have most control over the outcome
I absolutely love all of your cooking videos, but I have a question for you. In the USA, a lot of our grocery stores accept coupons. Do the grocery stores in the UK accept coupons? 🤔
I am sure you still remember all the slightly weird (and sometimes even ranging to completely weird, tbh) dishes from the seventies?
One of those was bananas cut in half lengthwise, spiced with curry powder and then rolled in smoked pork belly slices (which looked similar to your cooking bacon). Then they were pan fried in a non-stick pan till the pork belly was golden.
This was one of the typical sunday afternoon snacks my mum used to make when I was a kid, and the whole family loved it!
On sundays, we often skipped lunch, because we all got to sleep in, to then have an elongated, big family breakfast.
Ah, I miss those days!
Anyway - try the curry bananas, please! I am quite sure you'll like them.
The irony of you picking out the individual vegetables from a mixed bag made me smile.🙂
fyi - "Che Bap" is a Vietnamese sweet corn pudding that includes whole kernels.
I've not seen spring greens in EE but we do use grapevine leaves as well. The rest of the process is the same.
When my mother made chicken curry, it was a good night. Shredded chicken stewed in a spicy homemade sauce on basmati rice. We would set the table with toppings including: mandarin oranges, bacon, raisins, peanuts, and cashews, along with occasional additions. You'd smell it cooking from a half mile away and come back home.
It's hard to choose a favourite type of your videos, but these ones certainly give me a lot of ideas for my own home cooking! Thanks for this, Mike!
As an American I'm kind of freaking out that you got a pound of bacon for 1.00 GBP which is roughly $1.26 USD. Bacon here runs at a minimal $4.95 often going up to $10.00 a #.
Am I messing up the conversion, because I could cry that we're paying so much more for our food.
Love your videos, your creativity & whit! I am from eastern Europe and can say: you did a nice job with the stuffed cabbages rolls . The stuffing is a bit different in Romania (here are called “Sarmale” ) and boil them for longer when can’t bake them in the ceramic dish. Keep making these videos, you are an inspiration!