*Afterthoughts & Addenda* *Nutrition Information* for this day was too much effort to include within in the video production, but here it is now: Totals for all 3 meals prepared (based on nutrition info from the product packaging): kCal: 2524 Protein: 139g Fat: 78g Carbohydrate: 395g Fibre: 27g
Everything seems so cheap even with conversion from pound to us dollars I was shocked with how cheap everything is the yogurt here in that tub would be three or four dollars where I live even the can of beans would be at least 89 or 99 cents the very cheapest pasta that size would be 1.50 to 2 dollars for example. I live in a weird zone but still I wish I could shop that cheaply I love your videos I feel they are more helpful to me then videos that say go to this store buy this product and make this dish to save money instead you show how to ponder problem solve and decide and come up with things on the fly with what you can get to me that is more helpful in life especially in a real emergency situation.
Mr Shrimp, this was just a thought and I'm not sure it would be the case but I wondered the other day if for your potato dessert recipe it might be worth making a dessert out of shaped potato and filling it with vanilla custard.
I laughed very much at "Italians, if you have not clicked away in disgust or horror, this might be the moment" and that was even before the maybe meatballs
I would love to see you do one of your cooking challenges where the challenge is that you don't get to do the shopping. Jenny goes and does the shopping, and you have no idea what she buys until you open the grocery bag in the kitchen and then have to create a cohesive dish out of it. I know it sounds kind of like some TV cooking competition show, but the creativity side of those shows reminds me of this series of yours. I know competition and timing aren't what you are interested in, just the creativity part, but that would be part of it, if someone else bought your ingredients. Just a thought.
Nice idea. I did a similar thing with my roommates back in the day to challenge my ideas. But you need slightly mean people for the shopping. Jenny might just be nice and bring home ingredients that go well together. But I think there could be some randomization done
Allow yourself a teaspoon of sugar. I would call it a cupboard staple as much as salt & pepper. A teaspoon isn't going to substitute for an ingredient, but it can be used to balance sourness and/or enchance sweetness that would have taken your second breakfast (and who knows what else in the future) from an 'almost' to a win.
@@julianlaresch6266 totally. Recently (since december) I've been baking a lot, but even before that I always had some flour around. Super versatile. And the extreme budget sauce thickener.
@HappyBeezerStudios I think the only person I know who dosen't have flour sitting in the cupboard is my bf, he never bakes from scratch and rarely cooks soups that call for a roux. Buying it at the lowest price by the 5 lb bag is quite attainable and all you need to form a roux is 1 or 2 tablespoons
I love this "buy the cheap-ish things" series, especially with this limitation of not buying items from the previous 2 videos. I think it makes for a much more unique challenge every time, and it's super interesting to see what kinds of things you try to make with the ingredients you buy, even if they aren't too successful. Thank you very much for making these!
Not using the thing from last time brings some variety and cheap-ish means not buying the absolute bottom of the barrel, but budget oriented food of decent quality. Should resonate with lots of people.
At the 8 minute mark: "The question is... (and I kind of already know the answer)...." "and the answer is... I don't know... maybe?" perfectly sums up the experimental nature of this channel!
I'm thinking about undercooking it and let the rest happen in whatever meal they go into. I've had a pasta salad that would be best described as "hard and runny", but over night the pasta absorbed a lot of the moisture, and together with the vinegar it turned out really well. Just needed some time to come together.
When you cook the pasta you change the protein structure (denature the protein) so afterwards your batter has only starch to hold it together. If you pureed the raw pasta, then cool/room temperature hydrated it for a time (hours?) then pureed again, you might have more success with a pancake or flatbread.
I just love these videos. This man touches so many lives and doesn’t know it. He’s so unassuming. This video has just dragged me out of serious depression due to bad health. 👍
I really like how there's always a specific ingredient that gets a lot more utility than I would've anticipated; bombay mix, gummy bears, pomegranate and now spaghetti
Fried radishes are severely overlooked and underrated. I recommend frying them for a longer period of time, they'll get sweeter and really soft, losing their bitterness. Discovered it while frying potatoes and thought "chuck some radishes in there, why not"
I’ve roasted them a couple of times myself, quite nice. I’ve also run them through a Mandoline (daikon variety) for a sort of low carb potato gratin. Really quite good! Radishes are surprisingly versatile.
One of my absolute most favourite things to do when visiting other countries or provinces (Canadian here) is to explore markets and supermarkets, so these videos are a double bonus for sure! It's almost like a free trip across the pond. Love your channel Mr. Shrimp
So many new classic lines in this one. "Italians, if you haven't clicked away in horror, now might be the moment" "When am I going to make sense" "The best part of this, is to not " ... But legit. Being tempted and resisting (banana chili) is a real point to ponder and meditate on.
Bananas can be baked in their skins until brown, in a pinch: its hugely acelerated ripening. Since the chemistry changes and bananas become overly sweet when brown, mash them and mix with cooked spaghetti for a sweet desert. In Poland, we often make sweet pasta dishes, often with fruit. Well done, another fab challenge! 🤗
Regarding cooking bananas, this is a delightful dessert I make often in just a couple of minutes: I crush a banana with a fork, put on top some frozen (or fresh) berries, a bit of black chocolate and a pinch of cinnamon or aniseed. 3 minutes in the microwave. Then I add a teaspoon of peanut butter and a scoop of fruit yoghurt. And maybe a couple of chopped walnuts or cashews.
Hello mister shrimp. As an italian, i applaud your curiosity, experimental method and frankly fantasy! In a weird sort of way, i think this video portraits the versatility of pasta, and I'm nothing but happy that you're pushing the boundaries of the known pasta dishes 😂. I've been watching you for long years, and i have nothing but respect and admiration for you, mister Shrimp. Please, do keep doing your weird, various and sometimes quirky videos! They are some of the most genuine and interesting and informative this platform has to offer
Once again, I gotta emphasise - I really love the idea of "cheap-ish things". Even if you aren't aiming for realism in these challanges, this is still the most relatable situation for a lot of people, so its most useful to learn from these kinds of videos. Fun meals that fame out as a result. I'd be interested how you can improve them in a Recipe Redemption video. And the fact that you are banning previous items adds more variety. With how often you reused the same ingredients back in the previous challanges - that's very nice to have, to bring more new things to the table.
This is the formulation of this series that I have been most happy with - the rules are more like guidelines (which means all the nitpickers and rules lawyers have gone away); the cheap-ish instead of cheap-EST offers some flexibility so the shopping doesn't have to be the same every time. This episode didn't yield the best outcomes, mainly due to the experimentation, but that was a choice, so ultimately I'm happy with it.
@@AtomicShrimp oh god you're right, I've noticed the total lack of people nitpicking the tiniest rules like "well acktuyally filling a pot of water would cost an additional 0.04 pence, you've cheated!" and it's like a breath of fresh mint
I love the evolution of this series. From a strict budget series to no budget but having item categories to satisfy, the trick now is variety of meals and options. I mean, yes, spaghetti and meatballs is such a known dish that your tweaks to making the meatballs, not to mention grilling radishes (who thinks of that?) make the series stand out. It gives me confidence to expand my own cooking plans and processes.
Honestly the mix off all the stuff on the channel is what it made it so special. But i know what you mean. For me for example the gardening videos isnt my content but on the other side, i like the fact that others came especially for those vidros. Every other youtube channel would build up to 5 different channels for it to please their income.
@@olgerkhan9331 Yes I like the variety Atomic has all in one channel, reminds me of the good Ole days of TH-cam when people had 1 channel for a smorgasbord of content.
Yep, either just plain "sugar noodles" (lightly fried leftover noodles with sugar) or like you said cooked in milk and sweetened. You could add more starch to make it thicket
I had never eaten radish cooked until a year or so ago when I got them in a hellofresh trial thingy, the dish had them roasted whole as a side. I was surprised how much I liked them
Hi. I have been watching your videos for a long time. Never commented though. Your videos are diamonds in a sea of zircons. Comfort videos for the soul. I always enjoy them. Thank you and keep on keeping on
I am always amazed at how cheap food is in the UK. Even Aldi here rarely has anything under a dollar, except maybe 50 cent loafs of white bread and sometimes you can get cans of vegetables or such for 99 cents.
It does seem much cheaper compared to the US but with inflation and the cost of living rising past what wages are it still is a struggle for many families here unfortunately
The budget food might be cheaper, but as can be seen, it's not always of the best quality compared to something a bit more expensive. Not that the cheaper food is necessarily bad but there might be more 'filler' which is likely whatever the cheapest ingredient is.
And it costs a fortune to get to the shop and to cook the food (and take relative salary and housing costs into account as well). The government will have the money somehow, it’s just a matter of where they grab it. Off topic tale…… I had a main land European flat mate about thirty years ago who couldn’t understand why peppers were so expensive in England. Where she lived they were so cheap they were almost free, for us they were a treat. It was because they were growing them locally. We had the reverse with other foods that she had never seen, such as celery. But for both of us it was quite normal for adults to have single beds to sleep in, our American flat mates were horrified. I was reminded of this recently when a Polish TH-camr was doing a flat tour of her refurbished home and all the American viewers couldn’t understand why she had a single bed as an adult. All the European people in the comments were saying that they also had single beds. Our homes are so small that we only buy double beds when we really can’t fit as many people as we need to in the single, otherwise it’s better to have the floor space in most’starter’ homes. I’m nearly fifty….I still have a single bed! There’s room for companionship if I really wanted, but frankly I’d rather have the floor space most of the time. Much better than having a room filled with empty bed and no space to walk round it. I’d love one of those huge American houses that seem to have endless cupboards and basements etc but real estate prices in Europe are nuts. The cupboard is the bedroom!
Many years ago I stayed with some Italian friends in southern Italy. One morning, the mother took the cold spaghetti from the previous evening and squished it into patties which she fried and then we took them to eat cold on a car journey!
When my sister was in the Air Force (well before she retired) I came to the UK to visit her. I was there for 6 months I believe. She lived in Huntingdon, Cambridgeshire and it literally was the best experience of my life! The food was amazing and the people were so kind! I want to go back so badly! Love your content!!! ALWAYS, Keri!
I found my first sprigs of wild garlic yesterday on my run - I was 95% confident in my ID, not 100, and where I run is a dog-walking lane, so I didn't eat it. But it was really satisfying getting to finally pick some and smell the aroma you bring up. Reminded me of something between onions and chives in smell, and it was really strong - strong enough I could still smell it on my hands when I returned home. It brightened my day just a little bit, having my understanding of the natural world broadened.
"Breakfast pasta" reminds me of the last morning of a week long backpacking trip in the Canadian north. We basically ate "whatever was left" for breakfast and many of the combos were fairly gross, but the standout "no bad" things were pasta and honey and pasta and peanut butter and strawberry jam.
On breakfast pasta: A dish of my childhood was (overcooked) pasta, (butter) roasted breadcrumbs and (cold!) applesauce. The crumbs stuck to the pasta giving it some texture and flavour and the applesauce brought a nice contrast: sweet&sour and cold.
I used to eat hot buttered noodles and cold applesauce as a child. I still like to make this for myself when there's leftover noodles in the fridge. Something about the hot buttery noodles contrasted with the cold sweet applesauce is just delicious! I'll have to try a breadcrumb version some day.
The Aldi store looked just like our local one. I fully expected to see myself looking at the items in the middle aisle, being tempted by the scented candles and padded workwear.
They're delicious in any kind of stir fry, they absorb so much flavour. I tried it in a Uyghur dish called laghman, it was fantastic. Highly recommend.
@@bassetts1899 and he already had pasta and meat, so that together would make for a decent budget stir fry. Fried in the beef fat should give it some good umami.
Thank you for this! You've encouraged me to expand my ideas about what typical meals are. For example, I do like oatmeal with milk, raisins, nuts, and sugar but I really prefer a savory breakfast. Now, I eat steel-cut oats flavored with (wait for it) salt, butter, cheese, and chopped walnuts, all topped with baby arugula or microgreens. Strange? Yes. Delicious? Absolutely, if you want a savory dish instead. Looking forward to your next experiments! Have a great weekend.
I love your cooking/shopping challenges, as a brit living abroad, it's lovely to "go around the shopping aisles" with you. I have to say, stuff is so cheap compared to Italy where I live. When I see tins of stuff 38p, makes me smile. The cheapest tinned item here would be the worse brand of tinned peas or similar, still at least €1
Regarding breakfast pasta: What I like is to take leftover paste from the previous day, and quickly fry it in some butter, with a little bit of sugar added. I season it with some ground cinnamon or tonka beans. It taste good on its own or with some cherry compote.
The moment you put yogurt in the tomato sauce I was like YESS!!!! Because my favorite dish at a local Afghan restaurant was asheh gooshti “homemade noodles in yogurt sauce topped with mildly spiced meat” - which I always described to people as tasting like the best spaghetti and meatballs you ever had. Definitely worth looking into recipes to get ideas.
Oh yes! Finally someone else! I am not the only insane person, who repastas the pasta. You actually can make bread out of pasta, you just have to let it rest for way longer than actual flour-bread. The pasta will absorb way more water over night and the yeast will break apart the hard pasta over time. What I thought after my little experiment was, if ground pasta will produce a sour dough.
I've watched dozens (hundreds?) of your videos but never gasped watching one until you poured the banana/yogurt mixture onto pasta. Wow. What a wonderful challenge!
I woke up to this video being posted and I’m watching it while I make my grocery list for the week ☺️ these are by far my favorite videos you make. It really encourages me to get creative, especially with food prices skyrocketing. Much love from the United States 🥰
Even though your videos are not “popular” can I say thank you! When I’m tight on cash I draw inspiration from your videos, and it dosnt seem so daunting.
Hi Mike, I kept thinking of spetzel, with that pancake batter stuff. Force it through a sieve Into boiling salted water.. Would have been a carby bed for the double beany chilli. Maybe garlic-y spetzel to jazz it up
A sweet pasta dish is not unusual at all. My mum used to make seyvian. Vermicelli noodles broken up into small pieces toasted in a dry pan. In another pan you have a butter sugar mix and add the toasted noodles into it and cook them through with some boiling water to cook the noodles, absolutely delicious. This was my first taste of “pasta” it was only later in secondary school where I discovered there was such a thing as savoury pasta.
as an Italian, I find your cooking videos endlessly interesting. I can't speak for every Italian, but I only get "upset" about pasta ""abuse"" when it comes from a place of ignorance. Pasta is a traditional food and has a design behind it that has been refined over the years to get the best results when prepared a ceartain way. If one is unawere of this and are still trying to get the traditional result, I feel like critiques and advices are warranted. But if you are not trying to do something traditional, then I see no problem. On the contrary, I use your channel quite a lot for inspiration. Traditional recepies are always good when prepared correctly, but the ingredients aren't always available, so experimentation is often the only way to still get tasty meals, especially on a budget. I really like the way you approach cooking, it's inspiring!
An idea for a potential video in this budget challenge series: go back to the first video(s) you did, buying the same exact things (or as close as you can), noting how the total price has changed, and add the restriction that you can’t use the ingredients in the same way you did in the original video (forcing a bit more creativity)
As kids, our folks always made spaghetti pudding with leftovers. Like rice pudding but baked to more of a solid custard... delicious and frugal! Fun video as always Shrimp, thanks.
There’s a West African breakfast that involves soaking millet overnight in sour milk. You could grind the spaghetti to couscous stage and soak it in the yogurt.
when i was a kid, my dad used to make pasta with breadcrumbs and sugar for me - it was more like an occasional sweet treat after dinner, if we had leftover pasta, but it immediately popped into my head as a sweet pasta breakfast option. he would mix up some breadcrumbs and some sugar and gently toast it in a pan, then mix it with the pasta. very simple, maybe not amazing, but as a kid it was a bit magical to me. now as an adult i'd probably add spices but i don't know, maybe it's the simplicity that makes it. I haven't had it in years now.
Some European cuisines have sweet pasta dishes. If I remember correctly, in Hungary, they add poppy seeds or walnuts to sweetened pasta (ending up with a similar texture to breadcrumbs), and in Poland, they have pasta with a sweet strawberry sauce. I’m sure there’s plenty of other examples, maybe even more similar to yours.
It's rather amazing how well Aldi is able to cater to specific markets. As a German, I haven't seen a LOT of the products you've shown there (and especially not nearly as many Union Jacks =) ). Yet the store layout and feel seems about the same. Just 5mins in - eager to see what you came up with!
If you do enough of these videos, the only things left to choose from that aren't on the prohibited list will be lobster, caviar and truffle mushrooms. Thanks for a very enjoyable experimental episode. :)
my thoughts on pasta pancakes; I don't think we can make anything resembling dough or batter out of already-cooked wheat products. Without ingredients like eggs or flour, it can't set because it has already used up its own solidifying power. It is akin to grinding concrete into powder, adding just water and expecting it to go back to solid concrete.
The french saute radishes in a bit of butter. Also radishes are great sliced and on top of a buttered slice of rustic sourdough with a little sprinkle of salt. I eat this sandwich during radish season with a bit of the young radish greens as well. Totally lovely. You should try it.
Good job resisting the banana stew! You kinda did my technique of pressing down to thin out the flatbread batter, but there's a trick. First you get a smooth (not slotted) spatula and put some of the oil on top of the batter and on the spatula. This will keep it from sticking so you can press it out really wide and thin before the first flip. Don't try a spreading motion, just press outwards. It should get thin enough that the wetness fully cooks out.
5:29 Atomic Shrimp triggering bakers out there with his fruit bias. Bruised Bananas are often used to make Banana Bread cause nobodys gonna care if the fruit has spots or not. Good way to reduce food waste and certain stores (at least in the USA) have a special PLU code for it (4238 IIRC for Alberstons/Vons/Safeway family of companies).
Did NOT expect to hear "resurrected flatbread" today. But my GOURD, todays experiments were are all extremely interesting. I gotta do this too some day. Looks like a damn good time. Thanks for making these and still improving the idea of this video genre :D
My mother shopped at Aldi our entire lives for a family of six. Now I have four of my own and we shop at Aldi. It truly is a generational store for us but we have watched it grow and got so so much better from really really cheap for goods to actually some pretty darn fine stuff in there
We haven't had Aldi for all that long in the UK. I'm 38, and when I was younger, it wasn't really around. I quite often do my shopping in there now, because you can find some different bits and bobs from Tesco and Sainsburys.
Pasta with butter, chopped walnuts, sugar and cinamon is a thing granny used to make... I miss granny. And braising or searing raddish and other such bulbs(?) really does a lot for them. If you have the patience you can also try cooking them like steak, basting them forever and everything.
Obviously it's of no use for this challenge, but I find with things involved minced beef, i.e. meatballs, burgers, etc. that worcester sauce is one of the most effective binders.
@@CiCodiCadno If I was working with 500g of beef mince, I would - bearing in mind I don't measure exactly - use around 2-3 tbsp of the sauce. It's a complimentary flavour so I don't mind it shining through a bit. Works well with caramelised red onions which I usually do with burgers.
The sweet pasta is not that weird to me :)) We have sweet pasta and noodle dishes where i live. There's a baked one with fresh cow's cheese, cream, eggs, vanilla, and raisins. There's another one that's boiled flat noodles mixed with sugar and ground walnuts or poppy seeds.
A part from being horrified by the butchering of the poor spaghetti, Italian dishes are very frequently the offspring of necessity and poverty. We have the “frittata di spaghetti” in the south of Italy: spaghetti roughly cut in pieces (no electricity when this recipe was born), mixed with eggs, seasoned with salt and pepper and fried. Or the “risotto al salto” (here we are in the north): leftover saffron risotto panfried as a sort of “cake” with a (lot of) butter. Just notice: south Italy = fried with oil; north Italy = the same, but with butter 😅 This serie is really good and so interesting and full of inventive recipes to make the most of ingredients. Hat off to you!
Green bananas can be used! Treat them like a plantain, fry them up. You can actually use them as almost a flatbread sort of replacement. You want them green, so they're more starchy.
I've always wondered how Aldi would fit into this series. I shop there almost exclusively (albeit in the US) and it can be great for real world value but it seems like it'd be a poor candidate for the challenges constrained to a specific spending amount, considering almost everything is sold in particular bagged quantities (based on this video, it appears to be similar in the UK). You can't just get a couple loose carrots or other veggies as you've often done. At the same time, that quality might somewhat be a benefit in these looser iterations of the challenge, since it takes the guesswork out of the quantities, which may be a little hard to gauge when the only guidance is to shop cheaply. Regardless, considering how much excess remained, clearly their business model isn't totally conducive to shopping for 1 person for 1 day. Granted, I'm not sure if that's good, bad, or neutral in the context of this challenge.
I'll be honest, I don't really like shopping at Aldi. It's cheap, but lacks the interesting international products that Lidl always has, and Aldi just has fewer choices for most product ranges. Choices are particularly useful in these exercises.
I lately made a vegetable spread with Marmite, to thicken it I added some flour, now couple days later it has evolved an intense smell of yeast. I know marmite is made from yeast but still I was quite surprised.
A few months ago a friend from Berlin made us a pasta dish from the GDR after a party, where he would just fry cold spaghetti in butter and served it with a sprinkling of sugar on top. I have been making it ever since as a comfort food and found apple souce to accompany it quite nicely. I find it tastes similar to pancakes in this combination, so sweet pasta dishes are definetly a thing!
You are so creative, I love how you present the food, for example the flower on the food. Wild garlic is so lovely, I picked loads in the woods the other day and made curries and soups to freeze. I agree the jar pasta sauce and watery beans are not so nice but you really tried your best to be creative with these items. Well done really nice video. Look forward to the next one.
I eat radishes cooked all the time in like chilli or Shepherd's pie. I am always blown away on how cheap food is in other places truly. You always do an amazing job.
*Afterthoughts & Addenda*
*Nutrition Information* for this day was too much effort to include within in the video production, but here it is now:
Totals for all 3 meals prepared (based on nutrition info from the product packaging):
kCal: 2524
Protein: 139g
Fat: 78g
Carbohydrate: 395g
Fibre: 27g
I've sometimes put radishes in my mixed roast veg. Celeriac also works well.
Everything seems so cheap even with conversion from pound to us dollars I was shocked with how cheap everything is the yogurt here in that tub would be three or four dollars where I live even the can of beans would be at least 89 or 99 cents the very cheapest pasta that size would be 1.50 to 2 dollars for example. I live in a weird zone but still I wish I could shop that cheaply I love your videos I feel they are more helpful to me then videos that say go to this store buy this product and make this dish to save money instead you show how to ponder problem solve and decide and come up with things on the fly with what you can get to me that is more helpful in life especially in a real emergency situation.
Mr Shrimp, this was just a thought and I'm not sure it would be the case but I wondered the other day if for your potato dessert recipe it might be worth making a dessert out of shaped potato and filling it with vanilla custard.
@@Anna-jv7wz Potato Waffles with Golden Syrup is a delicious "oh what have i got in the freezer" snack.
@@martinwyke I had roasted radish for the first time this year - very nice!
I laughed very much at "Italians, if you have not clicked away in disgust or horror, this might be the moment" and that was even before the maybe meatballs
I'm not Italian and I was sick already haha
As a Swede, those ”meatballs” gave me a heart attack. Luckily the Ikea display room I live in comes with a defibrillator ☺️
Is so cheep . Essentially $1nz for 5 banana
The title of video should have been British man commits psychological warfare against Italians.
Fortunately, "meatballs" is generic enough that it can fit in to a number of cultures/cuisines - or indeed, none ;)
I would love to see you do one of your cooking challenges where the challenge is that you don't get to do the shopping. Jenny goes and does the shopping, and you have no idea what she buys until you open the grocery bag in the kitchen and then have to create a cohesive dish out of it. I know it sounds kind of like some TV cooking competition show, but the creativity side of those shows reminds me of this series of yours. I know competition and timing aren't what you are interested in, just the creativity part, but that would be part of it, if someone else bought your ingredients. Just a thought.
Nice idea. I did a similar thing with my roommates back in the day to challenge my ideas. But you need slightly mean people for the shopping. Jenny might just be nice and bring home ingredients that go well together.
But I think there could be some randomization done
love that! also a way for jenny to participate on the channel (if she wants) without having to be on camera
YES!
I love this idea!
yaaaas that would be great! also limited time challenge idea mentioned in the "5 days limited budget" series
Allow yourself a teaspoon of sugar. I would call it a cupboard staple as much as salt & pepper. A teaspoon isn't going to substitute for an ingredient, but it can be used to balance sourness and/or enchance sweetness that would have taken your second breakfast (and who knows what else in the future) from an 'almost' to a win.
Agreed.
I would also add a bit of flour, not enough for a full dish but enough to thicken a sauce
@@julianlaresch6266 totally. Recently (since december) I've been baking a lot, but even before that I always had some flour around. Super versatile. And the extreme budget sauce thickener.
@HappyBeezerStudios I think the only person I know who dosen't have flour sitting in the cupboard is my bf, he never bakes from scratch and rarely cooks soups that call for a roux. Buying it at the lowest price by the 5 lb bag is quite attainable and all you need to form a roux is 1 or 2 tablespoons
@@julianlaresch6266 not just for roux but basically any sauce.
and wow, didn't even know they sell bags that big outside of B2B stores
I love this "buy the cheap-ish things" series, especially with this limitation of not buying items from the previous 2 videos. I think it makes for a much more unique challenge every time, and it's super interesting to see what kinds of things you try to make with the ingredients you buy, even if they aren't too successful. Thank you very much for making these!
When he does 6, or 8, 10, 12 or 20.... We need some randomising dice
Love these videos too really help with meal ideas
Love these challengers but I would like to see you doing an expensive challenge, steak or scallops or something, you deserve it
Not using the thing from last time brings some variety and cheap-ish means not buying the absolute bottom of the barrel, but budget oriented food of decent quality. Should resonate with lots of people.
At the 8 minute mark:
"The question is... (and I kind of already know the answer)...."
"and the answer is... I don't know... maybe?" perfectly sums up the experimental nature of this channel!
you just can't help but love Shrimp, right?
I would expect nothing less from an Atomic Shrimp. I never knew that species existed before discovering his channel! XD
If you hydrate the pasta in cold water and blend it, it will give you a batter that will have cohesion when cooked.
I'm thinking about undercooking it and let the rest happen in whatever meal they go into.
I've had a pasta salad that would be best described as "hard and runny", but over night the pasta absorbed a lot of the moisture, and together with the vinegar it turned out really well. Just needed some time to come together.
When you cook the pasta you change the protein structure (denature the protein) so afterwards your batter has only starch to hold it together. If you pureed the raw pasta, then cool/room temperature hydrated it for a time (hours?) then pureed again, you might have more success with a pancake or flatbread.
Spaghetti Carbanana absolutely killed me. Never stop making up new words / names please!
it did look quite like its namesake, maybe even more so if there had been chopped up radishes in there :)
@@andymerrett or maybe more use for the pomegranate from the previous challenge 😂
I just love these videos. This man touches so many lives and doesn’t know it. He’s so unassuming. This video has just dragged me out of serious depression due to bad health. 👍
❤I hope you feel better ❤
@@SunnyDays00 Thank you for your kind thoughts. ☘️👍
Yay I love hearing that. Here's to happier days ahead!!
You're not alone, we'll keep plodding on together 💚💚💚
Are you Irish?☘️
The cinematic ZOOM to "not hoops or rice pudding" in anticipation of the annoying comments made me CACKLE. Beans Means Shrimp!
I think there must be an entire cupboard in the Shrimp Cottage kitchen entirely dedicated to storing cans of baked beans. :)
😂🤣❤
I really like how there's always a specific ingredient that gets a lot more utility than I would've anticipated; bombay mix, gummy bears, pomegranate and now spaghetti
and the wild garlic of course :)
I must have missed the gummy bears one. Do you have a link or title?
@@Acc_Expired Chance Cube Cuisine Challenge 🙂
@@Acc_Expired m.th-cam.com/video/ww76-cZsWjk/w-d-xo.html
Well, the spaghetti got a lot of use in this episode, but not all of that use really turned out well.
Fried radishes are severely overlooked and underrated. I recommend frying them for a longer period of time, they'll get sweeter and really soft, losing their bitterness. Discovered it while frying potatoes and thought "chuck some radishes in there, why not"
I’ve roasted them a couple of times myself, quite nice. I’ve also run them through a Mandoline (daikon variety) for a sort of low carb potato gratin. Really quite good! Radishes are surprisingly versatile.
cut up some radishes, fry them with onions and throw few eggs in the pan.... they´re so good in scrambled eggs
Unreasonably cheered up by that wild garlic flower on the chili.
Same 🤣
As a Texan, people calling that chili makes me want to cry.
@@diebesgrab yeah yeah with your bean-shaming...😒🙄😒
Texans cry a lot. Got it.
@@AtomicShrimp LOL! Prescriptivists *do* tend to cry a lot, regardless of background, to be fair.
One of my absolute most favourite things to do when visiting other countries or provinces (Canadian here) is to explore markets and supermarkets, so these videos are a double bonus for sure! It's almost like a free trip across the pond. Love your channel Mr. Shrimp
So many new classic lines in this one. "Italians, if you haven't clicked away in horror, now might be the moment" "When am I going to make sense" "The best part of this, is to not " ... But legit. Being tempted and resisting (banana chili) is a real point to ponder and meditate on.
Not so strange first and second breakfast I will make I will add a dash of salt and or nutmeg. Thank you Mr.shrimp
Bananas can be baked in their skins until brown, in a pinch: its hugely acelerated ripening. Since the chemistry changes and bananas become overly sweet when brown, mash them and mix with cooked spaghetti for a sweet desert. In Poland, we often make sweet pasta dishes, often with fruit. Well done, another fab challenge! 🤗
Regarding cooking bananas, this is a delightful dessert I make often in just a couple of minutes: I crush a banana with a fork, put on top some frozen (or fresh) berries, a bit of black chocolate and a pinch of cinnamon or aniseed. 3 minutes in the microwave. Then I add a teaspoon of peanut butter and a scoop of fruit yoghurt. And maybe a couple of chopped walnuts or cashews.
Hello mister shrimp. As an italian, i applaud your curiosity, experimental method and frankly fantasy! In a weird sort of way, i think this video portraits the versatility of pasta, and I'm nothing but happy that you're pushing the boundaries of the known pasta dishes 😂.
I've been watching you for long years, and i have nothing but respect and admiration for you, mister Shrimp. Please, do keep doing your weird, various and sometimes quirky videos! They are some of the most genuine and interesting and informative this platform has to offer
Once again, I gotta emphasise - I really love the idea of "cheap-ish things". Even if you aren't aiming for realism in these challanges, this is still the most relatable situation for a lot of people, so its most useful to learn from these kinds of videos.
Fun meals that fame out as a result.
I'd be interested how you can improve them in a Recipe Redemption video.
And the fact that you are banning previous items adds more variety. With how often you reused the same ingredients back in the previous challanges - that's very nice to have, to bring more new things to the table.
This is the formulation of this series that I have been most happy with - the rules are more like guidelines (which means all the nitpickers and rules lawyers have gone away); the cheap-ish instead of cheap-EST offers some flexibility so the shopping doesn't have to be the same every time.
This episode didn't yield the best outcomes, mainly due to the experimentation, but that was a choice, so ultimately I'm happy with it.
@@AtomicShrimp oh god you're right, I've noticed the total lack of people nitpicking the tiniest rules like "well acktuyally filling a pot of water would cost an additional 0.04 pence, you've cheated!" and it's like a breath of fresh mint
@@AtomicShrimpLOL at the Rules Lawyers.
I love the evolution of this series. From a strict budget series to no budget but having item categories to satisfy, the trick now is variety of meals and options. I mean, yes, spaghetti and meatballs is such a known dish that your tweaks to making the meatballs, not to mention grilling radishes (who thinks of that?) make the series stand out. It gives me confidence to expand my own cooking plans and processes.
These and the Foraging videos are literally the BEST ones on this channel. Thank you and keep up the awesome videos please!
Honestly the mix off all the stuff on the channel is what it made it so special. But i know what you mean. For me for example the gardening videos isnt my content but on the other side, i like the fact that others came especially for those vidros. Every other youtube channel would build up to 5 different channels for it to please their income.
@@olgerkhan9331 Yes I like the variety Atomic has all in one channel, reminds me of the good Ole days of TH-cam when people had 1 channel for a smorgasbord of content.
I came here for the scambaiting and stayed for cooking ideas.
Pasta cooked in milk and lightly sweetened wasn't too uncommon during my childhood - an idea for breakfast perhaps.
Interesting. I suppose it's no odder than something like rice pudding 😮
During mine too, also pasta with sour cream as sauce
I remember eating just water-boiled macaroni with sugar sprinkled on top as a child. That's how poor we were.
Life of Boris did a video of (Soviet) Milk Soup recently.
Yep, either just plain "sugar noodles" (lightly fried leftover noodles with sugar)
or like you said cooked in milk and sweetened. You could add more starch to make it thicket
I had never eaten radish cooked until a year or so ago when I got them in a hellofresh trial thingy, the dish had them roasted whole as a side. I was surprised how much I liked them
Growing up everyone ate them raw with a little salt, I thought I disliked them until I had them roasted.
I love that this became a mini series.
I want a very niche reference t-shirt with that "The oven clock flickers on camera" disclaimer printed on it haha
Agree, but it must be printed at that weird angle for full "if you know, you know" points.
Hi. I have been watching your videos for a long time. Never commented though. Your videos are diamonds in a sea of zircons. Comfort videos for the soul. I always enjoy them. Thank you and keep on keeping on
"but when have I been sensible", from the most sensible man I've ever seen.
I am always amazed at how cheap food is in the UK. Even Aldi here rarely has anything under a dollar, except maybe 50 cent loafs of white bread and sometimes you can get cans of vegetables or such for 99 cents.
It does seem much cheaper compared to the US but with inflation and the cost of living rising past what wages are it still is a struggle for many families here unfortunately
The budget food might be cheaper, but as can be seen, it's not always of the best quality compared to something a bit more expensive. Not that the cheaper food is necessarily bad but there might be more 'filler' which is likely whatever the cheapest ingredient is.
And it costs a fortune to get to the shop and to cook the food (and take relative salary and housing costs into account as well). The government will have the money somehow, it’s just a matter of where they grab it.
Off topic tale……
I had a main land European flat mate about thirty years ago who couldn’t understand why peppers were so expensive in England. Where she lived they were so cheap they were almost free, for us they were a treat. It was because they were growing them locally. We had the reverse with other foods that she had never seen, such as celery.
But for both of us it was quite normal for adults to have single beds to sleep in, our American flat mates were horrified. I was reminded of this recently when a Polish TH-camr was doing a flat tour of her refurbished home and all the American viewers couldn’t understand why she had a single bed as an adult. All the European people in the comments were saying that they also had single beds. Our homes are so small that we only buy double beds when we really can’t fit as many people as we need to in the single, otherwise it’s better to have the floor space in most’starter’ homes. I’m nearly fifty….I still have a single bed! There’s room for companionship if I really wanted, but frankly I’d rather have the floor space most of the time. Much better than having a room filled with empty bed and no space to walk round it. I’d love one of those huge American houses that seem to have endless cupboards and basements etc but real estate prices in Europe are nuts. The cupboard is the bedroom!
For some reason food is quite expensive in America despite having massive agricultural land
@@dees3179polish TH-camr... Karolina?
Many years ago I stayed with some Italian friends in southern Italy. One morning, the mother took the cold spaghetti from the previous evening and squished it into patties which she fried and then we took them to eat cold on a car journey!
Used to have something called "Bröselnudeln" alot in mychildhood in Austria! Noodles in breadcrumps/sugar with applesauce on the side. loved it
When my sister was in the Air Force (well before she retired) I came to the UK to visit her. I was there for 6 months I believe. She lived in Huntingdon, Cambridgeshire and it literally was the best experience of my life! The food was amazing and the people were so kind! I want to go back so badly! Love your content!!! ALWAYS, Keri!
423d? We've still got lots of Americans in the Huntingdon area. Huntington itself isn't great nowadays but the general area is still nice.
these are my favorite genre of shrimp video, I am so happy to see a new one today
I found my first sprigs of wild garlic yesterday on my run - I was 95% confident in my ID, not 100, and where I run is a dog-walking lane, so I didn't eat it. But it was really satisfying getting to finally pick some and smell the aroma you bring up. Reminded me of something between onions and chives in smell, and it was really strong - strong enough I could still smell it on my hands when I returned home. It brightened my day just a little bit, having my understanding of the natural world broadened.
The smell is a 100% ID, frankly.
@@darthplagueis13 I honestly don't know foraging enough to be sure! That's why I hesitated to say 100%
"Breakfast pasta" reminds me of the last morning of a week long backpacking trip in the Canadian north. We basically ate "whatever was left" for breakfast and many of the combos were fairly gross, but the standout "no bad" things were pasta and honey and pasta and peanut butter and strawberry jam.
that sounds hilarious
I never get tired of these challenges, I may sound repetitive but gosh you are a very creative fellow!
On breakfast pasta:
A dish of my childhood was (overcooked) pasta, (butter) roasted breadcrumbs and (cold!) applesauce.
The crumbs stuck to the pasta giving it some texture and flavour and the applesauce brought a nice contrast: sweet&sour and cold.
I used to eat hot buttered noodles and cold applesauce as a child. I still like to make this for myself when there's leftover noodles in the fridge. Something about the hot buttery noodles contrasted with the cold sweet applesauce is just delicious! I'll have to try a breadcrumb version some day.
I'm so glad the banana stayed out of your chilli...
I've put it in curry before, but just didn't think it would go here. Now I regret not trying it.
@@AtomicShrimp Sweet stuff in chili is amazing, but maybe me and my dad just share a sweet tooth 😅
You never know with Shrimp... xd
@@FishyBoi1337 I mean, sweet chili sauce is a thing
@AtomicShrimp I really like the way you think.
It might not be great, but, it might also be amazing.
I love how experimental your dishes can be, but how beautifully you plate your creations! ❤
"Spaghetti alla Carbanana" is an absolutely genius name. I hadn't laughed so hard and genuinely in a long time.
The Aldi store looked just like our local one. I fully expected to see myself looking at the items in the middle aisle, being tempted by the scented candles and padded workwear.
never even occurred to me to do something with a radish, now i've got all sorts of ideas
They're delicious in any kind of stir fry, they absorb so much flavour. I tried it in a Uyghur dish called laghman, it was fantastic. Highly recommend.
@@bassetts1899 and he already had pasta and meat, so that together would make for a decent budget stir fry. Fried in the beef fat should give it some good umami.
Thank you for this! You've encouraged me to expand my ideas about what typical meals are. For example, I do like oatmeal with milk, raisins, nuts, and sugar but I really prefer a savory breakfast. Now, I eat steel-cut oats flavored with (wait for it) salt, butter, cheese, and chopped walnuts, all topped with baby arugula or microgreens. Strange? Yes. Delicious? Absolutely, if you want a savory dish instead.
Looking forward to your next experiments! Have a great weekend.
I love your cooking/shopping challenges, as a brit living abroad, it's lovely to "go around the shopping aisles" with you. I have to say, stuff is so cheap compared to Italy where I live. When I see tins of stuff 38p, makes me smile. The cheapest tinned item here would be the worse brand of tinned peas or similar, still at least €1
Wow. Here in Spain a major local supermarket chain sells Heinz baked beans for "only" about 85 cents.
Watching Shrimp eating yoghurt and pasta "porridge", while eating leftover lasagne with naan bread 😄
Regarding breakfast pasta:
What I like is to take leftover paste from the previous day, and quickly fry it in some butter, with a little bit of sugar added. I season it with some ground cinnamon or tonka beans.
It taste good on its own or with some cherry compote.
*_mMmm._* . . hang on what, _leftover_ pasta!?
@@EggBastion It is inevitable if you cook pasta a lot.
"The best thing about that is if you just . . . don't."
You always amuse, never disappoint. :D
That made me chuckle for minutes!
The moment you put yogurt in the tomato sauce I was like YESS!!!! Because my favorite dish at a local Afghan restaurant was asheh gooshti “homemade noodles in yogurt sauce topped with mildly spiced meat” - which I always described to people as tasting like the best spaghetti and meatballs you ever had. Definitely worth looking into recipes to get ideas.
Oh yes! Finally someone else! I am not the only insane person, who repastas the pasta. You actually can make bread out of pasta, you just have to let it rest for way longer than actual flour-bread. The pasta will absorb way more water over night and the yeast will break apart the hard pasta over time. What I thought after my little experiment was, if ground pasta will produce a sour dough.
I've watched dozens (hundreds?) of your videos but never gasped watching one until you poured the banana/yogurt mixture onto pasta. Wow. What a wonderful challenge!
This episode should have been called "Weird Stuff On A Plate" 😉
I woke up to this video being posted and I’m watching it while I make my grocery list for the week ☺️ these are by far my favorite videos you make. It really encourages me to get creative, especially with food prices skyrocketing. Much love from the United States 🥰
Always love the cooking challenge videos. They’re always so relaxing to watch.
Even though your videos are not “popular” can I say thank you!
When I’m tight on cash I draw inspiration from your videos, and it dosnt seem so daunting.
Hi Mike,
I kept thinking of spetzel, with that pancake batter stuff.
Force it through a sieve Into boiling salted water..
Would have been a carby bed for the double beany chilli.
Maybe garlic-y spetzel to jazz it up
I always love these food experimentation videos. There's always something new and interesting to learn.
A sweet pasta dish is not unusual at all. My mum used to make seyvian. Vermicelli noodles broken up into small pieces toasted in a dry pan. In another pan you have a butter sugar mix and add the toasted noodles into it and cook them through with some boiling water to cook the noodles, absolutely delicious. This was my first taste of “pasta” it was only later in secondary school where I discovered there was such a thing as savoury pasta.
as an Italian, I find your cooking videos endlessly interesting. I can't speak for every Italian, but I only get "upset" about pasta ""abuse"" when it comes from a place of ignorance. Pasta is a traditional food and has a design behind it that has been refined over the years to get the best results when prepared a ceartain way. If one is unawere of this and are still trying to get the traditional result, I feel like critiques and advices are warranted. But if you are not trying to do something traditional, then I see no problem. On the contrary, I use your channel quite a lot for inspiration. Traditional recepies are always good when prepared correctly, but the ingredients aren't always available, so experimentation is often the only way to still get tasty meals, especially on a budget. I really like the way you approach cooking, it's inspiring!
An idea for a potential video in this budget challenge series: go back to the first video(s) you did, buying the same exact things (or as close as you can), noting how the total price has changed, and add the restriction that you can’t use the ingredients in the same way you did in the original video (forcing a bit more creativity)
As kids, our folks always made spaghetti pudding with leftovers. Like rice pudding but baked to more of a solid custard... delicious and frugal! Fun video as always Shrimp, thanks.
There’s a West African breakfast that involves soaking millet overnight in sour milk. You could grind the spaghetti to couscous stage and soak it in the yogurt.
Love your commitment to inventing something new and weird every time. So much fun! These videos are a delight.
Banana works gorgeous with beef. melted in as you cook the beef. And squished pasta is a good pizza base.
I wish I'd put that banana in the chilli now.
Green bananas are flattened as a base in some Caribbean cuisines (patacones), but Cavendish might not work. Still, could be worth the experiment.
What a clever cook you are! Very inspiring to let my creativity roll without self-consciousness.
This went in unexpected directions, and I am here for it
when i was a kid, my dad used to make pasta with breadcrumbs and sugar for me - it was more like an occasional sweet treat after dinner, if we had leftover pasta, but it immediately popped into my head as a sweet pasta breakfast option. he would mix up some breadcrumbs and some sugar and gently toast it in a pan, then mix it with the pasta. very simple, maybe not amazing, but as a kid it was a bit magical to me. now as an adult i'd probably add spices but i don't know, maybe it's the simplicity that makes it. I haven't had it in years now.
Some European cuisines have sweet pasta dishes. If I remember correctly, in Hungary, they add poppy seeds or walnuts to sweetened pasta (ending up with a similar texture to breadcrumbs), and in Poland, they have pasta with a sweet strawberry sauce. I’m sure there’s plenty of other examples, maybe even more similar to yours.
Boggles my mind of what some people come up with
We had that too.
It's rather amazing how well Aldi is able to cater to specific markets. As a German, I haven't seen a LOT of the products you've shown there (and especially not nearly as many Union Jacks =) ).
Yet the store layout and feel seems about the same. Just 5mins in - eager to see what you came up with!
It’s only called a Union Jack if it’s flown on a boat BTW. 😊 (Flags in general are called jacks when flown on a boat).
@@wmoule Always nice to learn something, thanks!
Finished a giant essay and was absolutely exhausted when I saw this was posted... I could've cried tears of joy, I love ur burget cooking series 😭
Always love to see cooking challenges. Also great work on trying new formats for them
I do really appreciate your spirit of experimentation. Right from the get-go, banana yogurt on spaghetti.
If you do enough of these videos, the only things left to choose from that aren't on the prohibited list will be lobster, caviar and truffle mushrooms. Thanks for a very enjoyable experimental episode. :)
Just wanted to stop by and tell you how much i love your postive energy in every video.
my thoughts on pasta pancakes;
I don't think we can make anything resembling dough or batter out of already-cooked wheat products. Without ingredients like eggs or flour, it can't set because it has already used up its own solidifying power. It is akin to grinding concrete into powder, adding just water and expecting it to go back to solid concrete.
The french saute radishes in a bit of butter. Also radishes are great sliced and on top of a buttered slice of rustic sourdough with a little sprinkle of salt. I eat this sandwich during radish season with a bit of the young radish greens as well. Totally lovely. You should try it.
really like the updated parameters. Definitely more interesting than the earlier ones (although those were very impressive at times)
I think I first found this by accident of weird stuff in a can. Total love since then!❤
if you want to see something....different...look for Wobble Dog 9003i Hot Dog Sausage Wobbling Machine - Just The Highlights
I love these cooking challenges. Can't wait for the next one.
Good job resisting the banana stew!
You kinda did my technique of pressing down to thin out the flatbread batter, but there's a trick. First you get a smooth (not slotted) spatula and put some of the oil on top of the batter and on the spatula. This will keep it from sticking so you can press it out really wide and thin before the first flip. Don't try a spreading motion, just press outwards. It should get thin enough that the wetness fully cooks out.
i love these cheap-ish videos. they result in some really fun experiments
These challenges make me immensely happy
the weird things you do in these challenges are some of the best parts of the video
5:29 Atomic Shrimp triggering bakers out there with his fruit bias. Bruised Bananas are often used to make Banana Bread cause nobodys gonna care if the fruit has spots or not. Good way to reduce food waste and certain stores (at least in the USA) have a special PLU code for it (4238 IIRC for Alberstons/Vons/Safeway family of companies).
Did NOT expect to hear "resurrected flatbread" today.
But my GOURD, todays experiments were are all extremely interesting.
I gotta do this too some day. Looks like a damn good time. Thanks for making these and still improving the idea of this video genre :D
I like how you film in public stores, no loud talking or putting camera in everyones face, its actually comfy to watch you shop haha
My mother shopped at Aldi our entire lives for a family of six. Now I have four of my own and we shop at Aldi. It truly is a generational store for us but we have watched it grow and got so so much better from really really cheap for goods to actually some pretty darn fine stuff in there
We haven't had Aldi for all that long in the UK. I'm 38, and when I was younger, it wasn't really around. I quite often do my shopping in there now, because you can find some different bits and bobs from Tesco and Sainsburys.
You must be German? Aldi first appeared in the UK in the early 90s
@@alwaysfair4991 I'm American.
@@Fauxkerykes How long have Aldi been operating in the US?
Pasta with butter, chopped walnuts, sugar and cinamon is a thing granny used to make... I miss granny. And braising or searing raddish and other such bulbs(?) really does a lot for them. If you have the patience you can also try cooking them like steak, basting them forever and everything.
*tubers
Obviously it's of no use for this challenge, but I find with things involved minced beef, i.e. meatballs, burgers, etc. that worcester sauce is one of the most effective binders.
He did allow himslf to use Worcestershire sauce as his "one sauce" so your suggestion would have been possible.
That's so interesting! How much sauce would you have to use per burger for them to bind properly and for the sauce to not overpower the meat?
@@CiCodiCadno If I was working with 500g of beef mince, I would - bearing in mind I don't measure exactly - use around 2-3 tbsp of the sauce. It's a complimentary flavour so I don't mind it shining through a bit. Works well with caramelised red onions which I usually do with burgers.
@@CompaSystemI'll definitely try that, thanks so much
@@CiCodiCadno no worries! Any other sauce that contains gluten would probably work, so Henderson's relish for example
You always inspire me to cook more and be creative. Thank you!
Weave the cooked spaghetti into a flatbread 😈
Knitted bread. I love this.
The sweet pasta is not that weird to me :)) We have sweet pasta and noodle dishes where i live. There's a baked one with fresh cow's cheese, cream, eggs, vanilla, and raisins. There's another one that's boiled flat noodles mixed with sugar and ground walnuts or poppy seeds.
Look into vermicelli pudding, very popular in India, with cashews, raisins and spices.
A part from being horrified by the butchering of the poor spaghetti, Italian dishes are very frequently the offspring of necessity and poverty. We have the “frittata di spaghetti” in the south of Italy: spaghetti roughly cut in pieces (no electricity when this recipe was born), mixed with eggs, seasoned with salt and pepper and fried. Or the “risotto al salto” (here we are in the north): leftover saffron risotto panfried as a sort of “cake” with a (lot of) butter. Just notice: south Italy = fried with oil; north Italy = the same, but with butter 😅
This serie is really good and so interesting and full of inventive recipes to make the most of ingredients. Hat off to you!
The banning of previous items is a good idea
Green bananas can be used! Treat them like a plantain, fry them up. You can actually use them as almost a flatbread sort of replacement. You want them green, so they're more starchy.
I've always wondered how Aldi would fit into this series. I shop there almost exclusively (albeit in the US) and it can be great for real world value but it seems like it'd be a poor candidate for the challenges constrained to a specific spending amount, considering almost everything is sold in particular bagged quantities (based on this video, it appears to be similar in the UK). You can't just get a couple loose carrots or other veggies as you've often done. At the same time, that quality might somewhat be a benefit in these looser iterations of the challenge, since it takes the guesswork out of the quantities, which may be a little hard to gauge when the only guidance is to shop cheaply. Regardless, considering how much excess remained, clearly their business model isn't totally conducive to shopping for 1 person for 1 day. Granted, I'm not sure if that's good, bad, or neutral in the context of this challenge.
I'll be honest, I don't really like shopping at Aldi. It's cheap, but lacks the interesting international products that Lidl always has, and Aldi just has fewer choices for most product ranges. Choices are particularly useful in these exercises.
@@AtomicShrimp I shopped at Aldi once, in Texas. Never again. I bought frozen grape juice concentrate, and when I opened it it was FROZEN SOLID. :P
I lately made a vegetable spread with Marmite, to thicken it I added some flour, now couple days later it has evolved an intense smell of yeast. I know marmite is made from yeast but still I was quite surprised.
A few months ago a friend from Berlin made us a pasta dish from the GDR after a party, where he would just fry cold spaghetti in butter and served it with a sprinkling of sugar on top. I have been making it ever since as a comfort food and found apple souce to accompany it quite nicely. I find it tastes similar to pancakes in this combination, so sweet pasta dishes are definetly a thing!
I know you tried breakfast pasta. But you could also easily adapt it to a dessert as well.
Perhaps frying some banana as a topping as well
You are so creative, I love how you present the food, for example the flower on the food. Wild garlic is so lovely, I picked loads in the woods the other day and made curries and soups to freeze. I agree the jar pasta sauce and watery beans are not so nice but you really tried your best to be creative with these items. Well done really nice video. Look forward to the next one.
Never thought I’d see the say you didn’t use the pepper allowance
I eat radishes cooked all the time in like chilli or Shepherd's pie. I am always blown away on how cheap food is in other places truly. You always do an amazing job.
I got that pasta sauce at a food bank a few weeks ago,I added stuff in also it was ok but thankful to get it.
Tasting this one has made me realise that the stuff I donate needs to be a bit nicer