I try to use what I have before going out to get more food. My partner jokes I can make meals from nothing. Keep staples in the pantry & you'll always have something you can make.
I really love these type of videos. In a similar style to this, I think it would be really interesting to see a series where you use Too Good To Go bags from somewhere like Morrisons to make a meal from. In my experience they can vary from perfect meal ingredients to "10 candied apples, a pack of gingerbread cookies, and some celery" - it can be tricky to find a good way to use it all up! An interesting alternative to budget meals perhaps :)
Since I don't pay for these videos, I think a thank you is in order. Thanks for providing me with hours of educational and entertaining content free of charge.
By the way.I have a suggestion for a challenge. Potato week. One week of meals, No strict money limit but your main ingredient of the week has to be the potato. I would love to see how far you could push it.
@@EggBastion I’ve never been particularly fond of boiled potatoes, but they’re good prepared in most other ways. (My preferred use for boiled potatoes is to roast or fry them.)
The best soup my grandmother ever made was created upon returning home late from vacation, with whatever she found on hand. We fondly recall how much we liked it, all these decades later. It was never replicated, as there was no recipe nor intention to remember one. This is lovely, and so nostalgic. I think most people would order delivery, or eat a frozen dinner, or just snack. But to make a hearty meal, from scratch, using the senses of ingenuity and experience…really lovely.
I don't think most people automatically go for fast food. Some will of course, but the fine old tradition of putting whatever you have into a soup or stew, is alive and well. Sometimes they're the most fun to cook, too, because there's no pressure 😊
I was ready to eat something garbage for lunch and then this video popped up. Now I sit at home, cutting vegetables for a throw-all-in-rice pan. Thanks for the motivation!
It's not even my old house, and I feel a pang of nostalgia that the herbs are dwindling. ❤ Thanks for sharing how you have re-invented your dwelling space!
I like your cooking because you explain the process rather than just demonstrating it. It's so much more educational and allows someone to experiment or adapt to different ingredients and situations. Well done.
I have been having a really crap week and then I get the notification that Atomic Shrimp has posted a video and all of a sudden things just get so much better. Great video.
Scrounge cooking is something I grew up with being on the low end of poor, making something tasty out of whatever is on hand has always been something I find oddly fun. It's amazing what you can come up with using only a handful of odds and ends, a bit like your "dice directed cooking" video, it forces one to be creative. It's snowing here and I'll be throwing together a beef pot roast and veggies in the pressure cooker, perfect video to accompany my meal prep. Hope you, Jenny and Eva are warm and happy.
😂 I call it clean out the fridge cooking! I often make a soup the night before I go on a big shopping trip so I can get rid of all the odds and ends. I hardly ever cook with a recipe so most of my soups are just dump it in. I typically pick the meat and flavor profile but I don’t measure. So Mexican Tortilla soup … chicken( or pork) spices and the rest is just dumped. I might use fresh tomatoes.. I might use canned tomatoes.. I might use spaghetti sauce or a jar of salsa. I might add a can of enchilada sauce. Dump in veggie… ( sometimes I might add a can of pintos or black beans) then serve with a bit of shredded cheese and the broken bits from a bag of tortilla chips. Every soup is just a little bit different even though I call it the same thing. My husband will ask me, “I want to make X. What do you put in it ?” He is always disappointed with the “whatever we got” answer! 😂
@@CelluliteYogaPants It's why Granny made the best food, and why they almost never had "recipes". They cooked with whatever was at hand, with skill and love, and it always seemed to turn out amazing.
I love the whole improvising but casually that this channel does. That is also the main reason why I love the food challenges. He does not play things up or add in unnecessary energy. It is just calming
After watching this and knowing some of the bits I had in plus wanted to make a chicken broth soup with pasta, you inspired me to make my own. Got two chicken legs, carrot, squash, sweet potato, leek and onion simmering away for later to hopefully help me fight off the end of this lurgy. Also added some lemon and ginger for healing properties as a little under the weather too. Thanks for the idea.
Like how you mentioned about NOT skimming off the fat - natural fats are an important part of a regular diet (facilitates the absorption of some nutrients) plus it IS flavor. Soup looks great!
I'm not a huge fan of soup, but man do I love it when chicken hits that "tender, stringy" stage of cooked. If I had a slow cooker, I'd probably cook meat a lot more then I do. I'm always amazed by Shrimp's ability to just have fresh food on hand and then throw it all together with minimal thought. I, in comparison, need to plan my meals at least 4 days ahead of time or I'll either be missing a critical ingredient (like flour) or food will go bad before I can use it. That's why I like these videos, I feel like they get me to think more about my options and to explore more impulsive cooking. (doesn't help that my pantry and cooking supplies are pretty minimalistic, but I do what I can)
As a Newfoundlander who's used to bad storms in the winter, I always have lots of food stored up. I also store lots of paper products and hygiene items. When I got covid in September, I subsisted off of my store cupboard. I love the security of having extras on hand.
There is something very satisfying about using up those last bits of things. You do save money I guess, but there's something else about it that soothes the soul.
Both parts of this looked incredible. The bread came out so crisp! I'm going to try that brushing water technique on my next loaf; typically I put a tray of boiling water in the oven before baking the bread, but this gives me very inconsistent results depending on the size of baking tray I've got the bread on.
My dad was a bread baker. He always brushed the bread with water, before putting in the oven I do now too...will try this bread as it looked sooo good!
Celeriac is a staple of Hungarian weekend meat soup( usually chicken but whatever meat is ok) it has saddened me to see the rest of the world doesn't even know it. But you never disappoint Mr Michael Shrimp! Great to see it appreciated.
Your soup and bread looked delicious! Fresh bread and butter with a brothy chicken soup is one of my comfort foods. I love watching you cook. On the garlic, I moved to a humid climate some years ago and my garlic powder started clumping like that. I discovered garlic granules, very small particles but not a quite powder. The granules don’t clump and the taste isn’t overpowering like larger pieces would be.
Lovely video as always. There's always something extremely satisfying about pulling a meal out of whatever you happen to have left at home (whether it's because you don't wanna risk going outside or you're like me sometimes and just don't really feel like going out that day). Also the crust on that bread sounded incredible!
I think your channel, more than any I've habitually watched, has taught me the intrinsic value and skill that can be cultivated with experimentation and thrift. Truly, some of my own favorite creations came about from me taking what I had and trying something new!
I tend to get large amounts of food at one time....a bussel of tomatoes or peppers or celery or other veggies. Because of this, I can the tomatoes, and for all other veggies, I run two dehydrators to preserve the food and whatever I can't dehydrate in enough time will go in the freezer. Dehydrated food takes up less space and works really well in soups and stews and they are fast (already cut) and in the pressure cooker, hydrate well. The only thing you have to do is remember that you need extra water for them to rehydrate. Love your recipes. By the way, I think dried mushrooms that are rehydrated taste better than fresh.
I love your food videos and that soup and bread looked delicious. A bit more, I don't write well in the middle of the night. I have an electric pressure cooker and I also love it. Hearing about the differences in flour in Canada and the UK was a bit of an eye opener. Here, all-purpose flour has a high enough gluten content to make bread. I didn't realize that in other countries, all purpose flour has a lower gluten content.
In Romania, celeriac is very often used in soups to give them flavor, alongside carrots and onions. They don't use celery (or at least, not in the way I learned to cook when I lived there), but the combination of onion+celery+carrots is just something special that can't be beat for soup flavor, in my opinion. Add to that some chicken or dumplings (semolina dumplings - my favorites; called găluște de griș in Romanian for anyone who's curious), and you've got yourself a banger of a soup.
I would love to know your pantry and fridge essentials, what you always try to have around to cook with/eat. Would be very interesting and useful to people who can be indecisive buying food
These videos are so fun! A while back I was inspired by you to try to make my own stew soup kind of thing. I used garlic, onion, chicken thighs, pumpkin, sweet potato and regular potatoes. Pumpkin and sweet potato are some of my favourite vegetables and the stew ended up being really nice even though it was so simple to make. The potato did kind of disappear on reheating but I didn't mind because it made the stew thicker which I really liked. I can't peel potatoes due to nerve problems in my hand and I figured I could just not peel the potatoes and see what happens if I toss them in in small pieces. Turns out just fine! 🙂
As long as you have water and onions you can always count on soup to keep you well fed. Anything else is just a bonus. Loved the video, the braiding you did with the bread is awesome. Looks cool and gives the bread a nice texture.
I've been having an excellent time with just about every Atomic Shrimp video lately. He's distantly reminiscent of Kevan Brighting as "The Narrator" - well-mannered, informative, and just the slightest bit wittier than one would expect. Absolutely phenomenal content
I very much appreciate videos like this. All too often, we have fresh ingredients that we wait too long and they go bad. Being able to watch a video like this where you just throw a bunch of things together before they go bad or they are going bad and you still use them is very helpful to me in figuring out what we can and cannot use.
Lovely fun getting to see you cook something, especially without a plan ahead of time outside of "use what you have," a joy from start to finish! I agree with some of the other comments regarding new and interesting challenges in terms of your cooking/meal prepping videos, but this relative low effort exercise was charming, inspiring, and a lot of fun. Keep it up, your channel is one of the few I search every morning to see if there's something new!
That comment about celeriac being unknown kinda weirded me out. In my country (Poland) celeriac is staple vegetable for any stock, soup or stew, while on the other hand celery is mostly unknown and very seldom used.
LOVE the addition of beer to this soup! One thing I like to do is to chop the chicken pieces straight down the middle to cross-halve the bones -- but just once with a very sharp knife so you don't splinter them. It's my shortcut to get all that good marrow without having to make a traditional stock. Skim at your own discretion; I personally like the fat. I love that you've included Eva's portion during the cooking process! I miss so very much sharing these things with my dog. There was a time I'd split open the bones and tediously scrape them like vanilla beans over his dinner.😅He was a beagle and would howl the entire time. More than anything, I miss his song.
This month was rougher for me so I had to resort to making a similar "just throw everything in a pot" kind of soup. Just two chunks of old but frozen fish, lots of carrots, shallots and red onions (everything cut in bigger chunks) + added some alphabet noodles at the end. It ended up tasting pretty good for what it was, but I think I could have done a lot better too. These type of recipes are always so fascinating to me since you can create so many servings out of essentially ingredients that would otherwise not contribute much to a dish (overripe veggies and leftover pieces)
The cooked chicken bones thing is because when a dog or cat bites them (as they definitely will), the bones shatter into tiny splinters. These will be sharp enough to pierce their throat, stomach, intestines, and basically any other part of their GI tract. As for what to do with them, if you have a BIG freezer (and I'd recommend everyone who makes soup regularly to have one) you can toss them in a ziplock bag and freeze them. Along with other bones from meals (if you are only cooking for one, you can even use wings and fried chicken bones) and even carcasses. Because there's always room in the stockpot for more! Other things to freeze: anything not in the brassica family. Offcuts of tomatoes, onions, garlic, carrots, peppers, celery-it's all fine to freeze and use in a stock pot later to make stock. And, finally, what do you do when you inevitably have 15L of stock in your freezer? Use it to replace water in just about everything! Cooking rice/lentils/soup? Use stock!
Yay! It’s my favorite type of video, a “minimalist” challenge. You’re always so creative wether it’s for the better or the worse, lol. Keep up the great work.
I love how you make the most of what you have! The vast majority of under 50's in this country have no idea how to do this because everything is so readily available but it only takes one bad storm or disaster or in my 96 year old grandmothers case, war to make you realise that this knowledge is important. My Great Grandmother (Nanda) was born in 1900 and was taught to survive using rations during ww1 - come ww2 she was teaching women how to cook to survive. The community would save their scraps to feed chickens which literally kept them alive.
Thanks Mike. I love these videos. Over the last couple of years, they've really given me the confidence to 'invent' my own dishes using my slow cooker or stock pot on the hob, using whatever ingredients I have in the kitchen. I'm going to try growing my own herbs this year too, using a windowsill kit my son got me for Christmas.
Thank you.. I just love off the cuff recipe ideas.. just using what you have on hand is something so many of us have to do.. and generally they turn out better than following some complicated recipe.
this is exactly the kind of cooking we should be teaching in schools- Any veg, Any meat, Some flavour add-ins and there's several hearty and fairly balanced meals
A few tips as a pressure cooker user: 1: Make mashed potatoes in a pressure cooker. It's by far the best way to do them in terms of time, cost, flavor, and even nutrition (potato has a lot of vitamin C, but most cooking methods destroy it or leave it in water) which will quickly become the biggest use of your pressure cooker. I prefer Yukon Gold (the best thing to come out of Canada since John Garand), though lots of good mashing potatoes exist. 2: if you're using alcohol anyways, fry the biological seasonings (essentially everything but salts) in some cooking fat, then add the booze. Blooming spices is key to maximum flavor in liquid/semi-liquid dishes. 3: Look up "Rangiri". It's a very quick and easy method of cutting roughly cylindrical vegetables (like carrots and parsnips) that makes a lot of roughly even spoon sized vegetable chunks. 4: Electric pressure cookers don't reach as many atmospheres as a normal, stovetop, one. This will become noticible once you get into more advanced cooking.
The next time you're at the Turkish shop you might want to get some bulgur, which is very versatile - as a side dish when cooked in broth or thin soup (with leftovers as a cold salad) or to bulk up soups and stews,… Knowing your creativity I'm sure you'll make something I haven't listed.
Presumably you're not based in the UK? Bulgur is really commonly available here, and can be bought from major supermarkets like Tesco, as part of their own branded range (not as a specialist import). I think the fashion for mediterranean cuisine as health/diet food that began in the 1980s is the reason why UK shops stock a lot of turkish, greek, moroccan, italian and spanish ingredients as staples.
@@ChristopherDraws I myself always considered them to be a normal food ingredient and not one requiring going to specialist stores for this reason. I usually make a kind of "stew mix", which includes a few different things that I always add to any stew I make, with bulgur wheat being one of those ingredients.
@@ChristopherDraws I'm in Germany and here bulgur in major supermarkets is sold in small packets at prices that at Turkish shops get you at least 4 times as much.
@@ChristopherDraws Tesco do a 'soup mix' which I use to bulk out soups. I don't think it has bulgar wheat - mostly lentils, split peas, etc, so it needs a long rehydration. Great value.
one thing i would like to add about the soup. if you do store it. make sure that you let it cool down completely first. if you put it in a container and close the lid. it will go sour really quickly
When I was at uni, last millennium, we had a Chinese supermarket near us. I’ve never forgotten it. And despite moving seven times since then have never managed to be near one again. They used to have prawn crackers which you could cook at home rather than having to have a whole big bag with extra chemicals. And lovely cheap noodles and stock. Mmmmmmmmm. Still miss it.
Excellent! I wouldn't have thought to put some beer in the soup, but now that I've seen you do it I want to try it. And I like the idea of the cook enjoying a "quick half" while the soup cooks. Your bread looked, and sounded, delicious!
Thank you, as always for these videos. Im almost done with your backlog, but will have to re-watch a few things because i have fallen asleep 😅 Having moved to a bigger city and making ends meet before i have a proper paycheck has been very important. I can get produce year around much cheaper, but I want to make sure I keep my food soendong under control. Your constant inspiration for meals for rhe dollar conscious consumer (what I call struggle meals) has opened my eyes to more ideas kn what to do to expand my menu (I am also a picky eater and can find it hard to make different meals and then i get bored and may make less wallet and waistline friendly choices).
I love the concept of no fuss cooking. I believe I could actually make this meal, which is something very wonderful. I'd have to find some marmite and try it, but I'm looking forward to recreating it. Thanks for another great one A.S. 👍
I love the comment..."you can do this in anything you can cook in". Lol And I agree with not getting rid of that chicken fat. There's not that much plus it is flavour. Thank you so much for your videos. They always make my heart feel warm.
I recently upgraded my old multi cooker thing (the obvious brand) to one that has insulated handles on the pot. So obvious, and so much better. Does sous-vide as well so an extra bonus. The handles even lock in to stop the pot spinning when you stir.
Bravo Mr Shrimp, wonderfully simple, wholesome & warming meal for frosty days! We like the idea of the chicken pieces making the stock as it cooks in addition to the meat of the meal. Just a thought, what's left in teapot, aka cold tea, also makes an interesting addition to a soup or casserole, or a splash of wine vinegar. Also, tiny smidge of turmeric adds some colour to broth & bread!
Fun fact for your bread: if you use the handle of your wooden spoon when mixing your ingredients, it works more like a dough hook and it comes together more cleanly
Great idea! I've done this many times over the years, usually with excellent results. Simple cooking is almost always delicious, provided I get the seasoning right.
Love your videos,I love cooking with leftovers,you always find you make it more delicious aswell,more thought goes in therefore the meal is tastier,well done
I'd be really interested to see you do a food challenge with just tinned/dried foods; basically a selection of foods that someone visiting a food pantry might be likely to receive, and see what sort of dishes you can come up with them with maybe just a minor addition of store cupboard staples. Maybe also set yourself a restriction that each dish can't take more than 30 minutes to prepare- any thing you might feel would make it more interesting for you! You're a very inventive and resourceful cook, and as well as being an interesting restriction it could also end up creating some useable suggestions for people experiencing food poverty for ways to use food which is often characterised by its lack of variation, taste and nutrition, and make it more interesting.
I love this channel...I love the challenge of cooking whats left in the fridge and cupboards. Just made a pie this today and my second this week. Vegetable curry pie! Home made food is nutritious as heck and tastes so much better than stuff from the shops. Cheaper too!
My dad would often don the apron and tall white hat and have a go at making bread. It would either be huge and like cotton wool with tethers need to avoid it floating away, or would have the consistency of a house brick and would be used to put in the windows of the local jeweller. Undaunted, he would eat more than 95% of both varieties.
I'm being lazy and don't feel like getting up and getting my portal heater (which I use in place of turning on the heat for the whole house to keep the bill down). Seeing that hot soup made me feel warm, lol. It looks delicious and while I don't have a pressure cooker, I'll keep this style of making chicken soup in mind! Also, not sure if ale can be used instead but I like to sometimes make beer bread, which uses the yeast in the beer to make the dough rise. I don't like alcohol, so this bread is the only time I buy any, but I have to admit that the beer with the dough tastes really good. You also drizzle a lot of melted butter on the top before cooking, which gives it a nice crust. The bread requires zero proofing, and only uses like, four or five ingredients. I've not made it in about a year and I miss it now.
I remember as a child my mother making “bone soup” from the butchers unwanted bits. A favourite then. She was 101 last week!!!
Happy belated birthday 🎉🎂 to your mum 😁wishing her great health, blessings and more love ❤💕💝🥳🥰
Happiest Birthday to her!!
Belated happy birthday wishes for your mother.
Happy belated birthday to your Mum! Wishing her health and happiness.
Lol thats a great childhood story. Happy belated birthday to your Mom!
I call this Grandma cooking. Grandma could make unbelievable meals out of dust bunnies and wilted lettuce.
your profile pic suggsts perhaps otherwise eh
Fried dust bunny fritters and lettuce soup lol
I try to use what I have before going out to get more food. My partner jokes I can make meals from nothing. Keep staples in the pantry & you'll always have something you can make.
Haha, that's funny but also true! Us Newfoundlanders do eat wild rabbits, so my Nan used to make literal bunnies.
🤣 Absolutely! I love it!
I really love these type of videos. In a similar style to this, I think it would be really interesting to see a series where you use Too Good To Go bags from somewhere like Morrisons to make a meal from. In my experience they can vary from perfect meal ingredients to "10 candied apples, a pack of gingerbread cookies, and some celery" - it can be tricky to find a good way to use it all up! An interesting alternative to budget meals perhaps :)
I work at Aldi, and once we gave a too good to go back that was £12 worth of spring onions XD
How did you post 2 days ago on a 1 hour old video?!?! SORCERY!!!!!!!
Sorry to ruin the magic 😁
A Ready Steady Cook version ... a great idea ... 😆
What an excellent idea!
Since I don't pay for these videos, I think a thank you is in order. Thanks for providing me with hours of educational and entertaining content free of charge.
By the way.I have a suggestion for a challenge. Potato week. One week of meals, No strict money limit but your main ingredient of the week has to be the potato. I would love to see how far you could push it.
I'll tell you how far I could push it. _All_ the way to the other side of the table!
As a child at least, I've come a long way with spuds since then
@@EggBastion you clearly did not try fruit filled dumplings.
Potatoes would be great for that. There are so many ways to creatively cook with them.
@@EggBastion
I’ve never been particularly fond of boiled potatoes, but they’re good prepared in most other ways. (My preferred use for boiled potatoes is to roast or fry them.)
Just channel your inner German, we look at a potato and have thousands of ideas. ❤
The best soup my grandmother ever made was created upon returning home late from vacation, with whatever she found on hand. We fondly recall how much we liked it, all these decades later. It was never replicated, as there was no recipe nor intention to remember one.
This is lovely, and so nostalgic. I think most people would order delivery, or eat a frozen dinner, or just snack. But to make a hearty meal, from scratch, using the senses of ingenuity and experience…really lovely.
Oh I hate those kind of once in a lifetime soups
they're the best
but only once *_>: \_*
My gran was the same could make most amazing food from nothing. When growing up we had nothing but gran kept us all fed.
I don't think most people automatically go for fast food. Some will of course, but the fine old tradition of putting whatever you have into a soup or stew, is alive and well. Sometimes they're the most fun to cook, too, because there's no pressure 😊
@@EggBastion the line; "once in a lifetime soup" may be the best thing i've ever read on the internet lol
I was ready to eat something garbage for lunch and then this video popped up. Now I sit at home, cutting vegetables for a throw-all-in-rice pan. Thanks for the motivation!
It’s fascinating how 1 man cooking his lunch can be so entertaining! Good job again Mr Shrimp👍
GIBBO four one eight two like tou like toucan
It's not even my old house, and I feel a pang of nostalgia that the herbs are dwindling. ❤ Thanks for sharing how you have re-invented your dwelling space!
I like your cooking because you explain the process rather than just demonstrating it. It's so much more educational and allows someone to experiment or adapt to different ingredients and situations. Well done.
I have been having a really crap week and then I get the notification that Atomic Shrimp has posted a video and all of a sudden things just get so much better. Great video.
I really like how your videos have encouraged me to make up my own recipes and not worry so much about the directions!
A special skill, and he’s teaching us all
As my grandmother used to say: Food goes in, food comes out.
When I heard the words " we'll just have to make a meal with what we've got in the house", my thoughts flew to " oh god, not Eva !!!"
😂I laughed out loud when I read that!
@@raymcdonald6734me, too!😄
Scrounge cooking is something I grew up with being on the low end of poor, making something tasty out of whatever is on hand has always been something I find oddly fun. It's amazing what you can come up with using only a handful of odds and ends, a bit like your "dice directed cooking" video, it forces one to be creative. It's snowing here and I'll be throwing together a beef pot roast and veggies in the pressure cooker, perfect video to accompany my meal prep. Hope you, Jenny and Eva are warm and happy.
😂 I call it clean out the fridge cooking! I often make a soup the night before I go on a big shopping trip so I can get rid of all the odds and ends. I hardly ever cook with a recipe so most of my soups are just dump it in. I typically pick the meat and flavor profile but I don’t measure. So Mexican Tortilla soup … chicken( or pork) spices and the rest is just dumped. I might use fresh tomatoes.. I might use canned tomatoes.. I might use spaghetti sauce or a jar of salsa. I might add a can of enchilada sauce. Dump in veggie… ( sometimes I might add a can of pintos or black beans) then serve with a bit of shredded cheese and the broken bits from a bag of tortilla chips. Every soup is just a little bit different even though I call it the same thing. My husband will ask me, “I want to make X. What do you put in it ?” He is always disappointed with the “whatever we got” answer! 😂
@@CelluliteYogaPants It's why Granny made the best food, and why they almost never had "recipes". They cooked with whatever was at hand, with skill and love, and it always seemed to turn out amazing.
Every time I see you nonchallantly put together a loaf of bread it feels like I'm watching black magic.
Agreed. I tried some rolls recently. Meh lol
I love the whole improvising but casually that this channel does. That is also the main reason why I love the food challenges. He does not play things up or add in unnecessary energy. It is just calming
Great video as useual Mike,
Glad to see i'm not the only one who reuses the Nutella jars as drinking glasses!
Looks great, can't beat a nice wintry soup and homemade bread is the icing on the cake.
After watching this and knowing some of the bits I had in plus wanted to make a chicken broth soup with pasta, you inspired me to make my own. Got two chicken legs, carrot, squash, sweet potato, leek and onion simmering away for later to hopefully help me fight off the end of this lurgy. Also added some lemon and ginger for healing properties as a little under the weather too. Thanks for the idea.
Like how you mentioned about NOT skimming off the fat - natural fats are an important part of a regular diet (facilitates the absorption of some nutrients) plus it IS flavor. Soup looks great!
Course you don't fat means flavour
The cut away to you opening the cupboard and picking out the peeled wheat caught me off guard. Keeping us on our toes, i love it. #CinematicShrimp
I'm not a huge fan of soup, but man do I love it when chicken hits that "tender, stringy" stage of cooked. If I had a slow cooker, I'd probably cook meat a lot more then I do.
I'm always amazed by Shrimp's ability to just have fresh food on hand and then throw it all together with minimal thought. I, in comparison, need to plan my meals at least 4 days ahead of time or I'll either be missing a critical ingredient (like flour) or food will go bad before I can use it. That's why I like these videos, I feel like they get me to think more about my options and to explore more impulsive cooking. (doesn't help that my pantry and cooking supplies are pretty minimalistic, but I do what I can)
My Polish aunt Kate used to call what you've made gozinta soup, because whatever is in the kitchen gozinta the soup!
We're so glad you were able to make stuff with stuff you had since you can't make stuff with stuff you don't have.
You channel could cover anything and I would watch because of how well it is produced. Especially the scam baiting.
These videos always bring me joy
Really love these videos, unlike a lot of other TH-camrs your voice is actually calm and relaxing to listen to
I think his voice is good for radio. Hosting midnight live jazz sessions, or something like that
It looks delicious! When the bread is stale it can also freshen up nicely soaked in the soup. Thank you for the video.
Croutons for either salad or soup!
Weirdly, these slice-of-life with a slice-of-bread videos are kinda my favourite
Team pressurecooker!! Love your videos. When ingredients are low, you show humbleness in abundance. Please make more videos, in these frugal times.
As a Newfoundlander who's used to bad storms in the winter, I always have lots of food stored up. I also store lots of paper products and hygiene items. When I got covid in September, I subsisted off of my store cupboard. I love the security of having extras on hand.
There is something very satisfying about using up those last bits of things. You do save money I guess, but there's something else about it that soothes the soul.
No chicken bones for cats either, it's just a good common rule not to give them to your pets. The brittle cooked bones can get lodged in throats.
I did chicken and veg in apple juice this week. It was surprisingly yummy. Worth trying.
Both parts of this looked incredible. The bread came out so crisp! I'm going to try that brushing water technique on my next loaf; typically I put a tray of boiling water in the oven before baking the bread, but this gives me very inconsistent results depending on the size of baking tray I've got the bread on.
My dad was a bread baker. He always brushed the bread with water, before putting in the oven I do now too...will try this bread as it looked sooo good!
I spray water on mine from a spray bottle. It gives a good result.
Celeriac is a staple of Hungarian weekend meat soup( usually chicken but whatever meat is ok) it has saddened me to see the rest of the world doesn't even know it. But you never disappoint Mr Michael Shrimp! Great to see it appreciated.
Your soup and bread looked delicious! Fresh bread and butter with a brothy chicken soup is one of my comfort foods. I love watching you cook. On the garlic, I moved to a humid climate some years ago and my garlic powder started clumping like that. I discovered garlic granules, very small particles but not a quite powder. The granules don’t clump and the taste isn’t overpowering like larger pieces would be.
Lovely video as always. There's always something extremely satisfying about pulling a meal out of whatever you happen to have left at home (whether it's because you don't wanna risk going outside or you're like me sometimes and just don't really feel like going out that day). Also the crust on that bread sounded incredible!
The advice and explanation about brushing the bread with plain water just before baking is very helpful. Thank you.
This is exactly why I always have several types of bone broth in the freezer. Fantastic emprovision!
I think your channel, more than any I've habitually watched, has taught me the intrinsic value and skill that can be cultivated with experimentation and thrift. Truly, some of my own favorite creations came about from me taking what I had and trying something new!
I tend to get large amounts of food at one time....a bussel of tomatoes or peppers or celery or other veggies. Because of this, I can the tomatoes, and for all other veggies, I run two dehydrators to preserve the food and whatever I can't dehydrate in enough time will go in the freezer. Dehydrated food takes up less space and works really well in soups and stews and they are fast (already cut) and in the pressure cooker, hydrate well. The only thing you have to do is remember that you need extra water for them to rehydrate. Love your recipes. By the way, I think dried mushrooms that are rehydrated taste better than fresh.
I love your food videos and that soup and bread looked delicious.
A bit more, I don't write well in the middle of the night. I have an electric pressure cooker and I also love it.
Hearing about the differences in flour in Canada and the UK was a bit of an eye opener. Here, all-purpose flour has a high enough gluten content to make bread. I didn't realize that in other countries, all purpose flour has a lower gluten content.
In Romania, celeriac is very often used in soups to give them flavor, alongside carrots and onions. They don't use celery (or at least, not in the way I learned to cook when I lived there), but the combination of onion+celery+carrots is just something special that can't be beat for soup flavor, in my opinion. Add to that some chicken or dumplings (semolina dumplings - my favorites; called găluște de griș in Romanian for anyone who's curious), and you've got yourself a banger of a soup.
I would love to know your pantry and fridge essentials, what you always try to have around to cook with/eat. Would be very interesting and useful to people who can be indecisive buying food
10:30 Was not expecting the Challah braiding technique! Goes well with the chicken soup I suppose
18:26 Ha!🤣 I live with "cold butter people" and every time I make toast I do this with my butter. A bit relieved to see I'm not the only one.
I just love Shrimpy's ingenuity, thriftyness, and general attitude of as little waste as possible in his videos. Even down to using old kettle water!
These videos are so fun! A while back I was inspired by you to try to make my own stew soup kind of thing. I used garlic, onion, chicken thighs, pumpkin, sweet potato and regular potatoes. Pumpkin and sweet potato are some of my favourite vegetables and the stew ended up being really nice even though it was so simple to make. The potato did kind of disappear on reheating but I didn't mind because it made the stew thicker which I really liked. I can't peel potatoes due to nerve problems in my hand and I figured I could just not peel the potatoes and see what happens if I toss them in in small pieces. Turns out just fine! 🙂
As long as you have water and onions you can always count on soup to keep you well fed. Anything else is just a bonus.
Loved the video, the braiding you did with the bread is awesome. Looks cool and gives the bread a nice texture.
I've been having an excellent time with just about every Atomic Shrimp video lately. He's distantly reminiscent of Kevan Brighting as "The Narrator" - well-mannered, informative, and just the slightest bit wittier than one would expect. Absolutely phenomenal content
I love your work, shrimp.
I've gotten overexcited and commented before watching the video, so I don't really have anything interesting to say.
I very much appreciate videos like this. All too often, we have fresh ingredients that we wait too long and they go bad. Being able to watch a video like this where you just throw a bunch of things together before they go bad or they are going bad and you still use them is very helpful to me in figuring out what we can and cannot use.
Such a comforting channel. Thank you.
Lovely fun getting to see you cook something, especially without a plan ahead of time outside of "use what you have," a joy from start to finish! I agree with some of the other comments regarding new and interesting challenges in terms of your cooking/meal prepping videos, but this relative low effort exercise was charming, inspiring, and a lot of fun. Keep it up, your channel is one of the few I search every morning to see if there's something new!
That comment about celeriac being unknown kinda weirded me out. In my country (Poland) celeriac is staple vegetable for any stock, soup or stew, while on the other hand celery is mostly unknown and very seldom used.
These are always the best videos, it's something everyone can do and it's very relatable.
LOVE the addition of beer to this soup!
One thing I like to do is to chop the chicken pieces straight down the middle to cross-halve the bones -- but just once with a very sharp knife so you don't splinter them. It's my shortcut to get all that good marrow without having to make a traditional stock. Skim at your own discretion; I personally like the fat.
I love that you've included Eva's portion during the cooking process! I miss so very much sharing these things with my dog. There was a time I'd split open the bones and tediously scrape them like vanilla beans over his dinner.😅He was a beagle and would howl the entire time. More than anything, I miss his song.
This month was rougher for me so I had to resort to making a similar "just throw everything in a pot" kind of soup. Just two chunks of old but frozen fish, lots of carrots, shallots and red onions (everything cut in bigger chunks) + added some alphabet noodles at the end.
It ended up tasting pretty good for what it was, but I think I could have done a lot better too. These type of recipes are always so fascinating to me since you can create so many servings out of essentially ingredients that would otherwise not contribute much to a dish (overripe veggies and leftover pieces)
I didn't want to watch these videos at first, but now that I gave them a chance - I really like them! Good for listening while I do other things!
Steaming refreshes stale bread wonderfully, in my experience. Lovely loaf you have there!
Here in Slovakia I feel we use celeriac more often than celery in soups. Beef or Chicken soup always has some in it.
Oh gosh, I very nearly whimpered when you cut into that bread. Not from pain or anything, but downright envy!
You done brilliant, shows the importance of using what we have. Both the soup and bread looked superb. 👏 👏
This video makes me feel cozy. As if being locked up inside and forced to cook with what is left.
The cooked chicken bones thing is because when a dog or cat bites them (as they definitely will), the bones shatter into tiny splinters. These will be sharp enough to pierce their throat, stomach, intestines, and basically any other part of their GI tract.
As for what to do with them, if you have a BIG freezer (and I'd recommend everyone who makes soup regularly to have one) you can toss them in a ziplock bag and freeze them. Along with other bones from meals (if you are only cooking for one, you can even use wings and fried chicken bones) and even carcasses. Because there's always room in the stockpot for more!
Other things to freeze: anything not in the brassica family. Offcuts of tomatoes, onions, garlic, carrots, peppers, celery-it's all fine to freeze and use in a stock pot later to make stock.
And, finally, what do you do when you inevitably have 15L of stock in your freezer? Use it to replace water in just about everything! Cooking rice/lentils/soup? Use stock!
The master of minimalism. Brushing with water I love it.
Ahhh so lovely to watch your new video on a Saturday. Now inspired to cobble together a bits n bobs soup myself this weekend. Thanks from North Wales
Yay! It’s my favorite type of video, a “minimalist” challenge. You’re always so creative wether it’s for the better or the worse, lol. Keep up the great work.
I love how you make the most of what you have! The vast majority of under 50's in this country have no idea how to do this because everything is so readily available but it only takes one bad storm or disaster or in my 96 year old grandmothers case, war to make you realise that this knowledge is important. My Great Grandmother (Nanda) was born in 1900 and was taught to survive using rations during ww1 - come ww2 she was teaching women how to cook to survive. The community would save their scraps to feed chickens which literally kept them alive.
Some of the best meals are made up on the spot with what you have handy.
Thanks Mike. I love these videos. Over the last couple of years, they've really given me the confidence to 'invent' my own dishes using my slow cooker or stock pot on the hob, using whatever ingredients I have in the kitchen. I'm going to try growing my own herbs this year too, using a windowsill kit my son got me for Christmas.
Thank you.. I just love off the cuff recipe ideas.. just using what you have on hand is something so many of us have to do.. and generally they turn out better than following some complicated recipe.
this is exactly the kind of cooking we should be teaching in schools- Any veg, Any meat, Some flavour add-ins and there's several hearty and fairly balanced meals
A few tips as a pressure cooker user:
1: Make mashed potatoes in a pressure cooker. It's by far the best way to do them in terms of time, cost, flavor, and even nutrition (potato has a lot of vitamin C, but most cooking methods destroy it or leave it in water) which will quickly become the biggest use of your pressure cooker. I prefer Yukon Gold (the best thing to come out of Canada since John Garand), though lots of good mashing potatoes exist.
2: if you're using alcohol anyways, fry the biological seasonings (essentially everything but salts) in some cooking fat, then add the booze. Blooming spices is key to maximum flavor in liquid/semi-liquid dishes.
3: Look up "Rangiri". It's a very quick and easy method of cutting roughly cylindrical vegetables (like carrots and parsnips) that makes a lot of roughly even spoon sized vegetable chunks.
4: Electric pressure cookers don't reach as many atmospheres as a normal, stovetop, one. This will become noticible once you get into more advanced cooking.
Rather interesting how such a simple video idea retained my attention and kept me interested for 20 minutes. Good video bud
The next time you're at the Turkish shop you might want to get some bulgur, which is very versatile - as a side dish when cooked in broth or thin soup (with leftovers as a cold salad) or to bulk up soups and stews,…
Knowing your creativity I'm sure you'll make something I haven't listed.
Presumably you're not based in the UK? Bulgur is really commonly available here, and can be bought from major supermarkets like Tesco, as part of their own branded range (not as a specialist import).
I think the fashion for mediterranean cuisine as health/diet food that began in the 1980s is the reason why UK shops stock a lot of turkish, greek, moroccan, italian and spanish ingredients as staples.
@@ChristopherDraws I myself always considered them to be a normal food ingredient and not one requiring going to specialist stores for this reason. I usually make a kind of "stew mix", which includes a few different things that I always add to any stew I make, with bulgur wheat being one of those ingredients.
@@ChristopherDraws I'm in Germany and here bulgur in major supermarkets is sold in small packets at prices that at Turkish shops get you at least 4 times as much.
@@ChristopherDraws Tesco do a 'soup mix' which I use to bulk out soups. I don't think it has bulgar wheat - mostly lentils, split peas, etc, so it needs a long rehydration. Great value.
one thing i would like to add about the soup. if you do store it. make sure that you let it cool down completely first. if you put it in a container and close the lid. it will go sour really quickly
So glad that there is an international food shop near you. I love the food hauls you do from different countries food shops
When I was at uni, last millennium, we had a Chinese supermarket near us. I’ve never forgotten it. And despite moving seven times since then have never managed to be near one again. They used to have prawn crackers which you could cook at home rather than having to have a whole big bag with extra chemicals. And lovely cheap noodles and stock. Mmmmmmmmm. Still miss it.
The way you divided the round-shaped piece of dough into 3 pieces blew my mind.
Just an absolutely wonderful channel, educational, and the vibes are always just great and very calming
Excellent! I wouldn't have thought to put some beer in the soup, but now that I've seen you do it I want to try it. And I like the idea of the cook enjoying a "quick half" while the soup cooks. Your bread looked, and sounded, delicious!
Thank you, as always for these videos. Im almost done with your backlog, but will have to re-watch a few things because i have fallen asleep 😅 Having moved to a bigger city and making ends meet before i have a proper paycheck has been very important. I can get produce year around much cheaper, but I want to make sure I keep my food soendong under control. Your constant inspiration for meals for rhe dollar conscious consumer (what I call struggle meals) has opened my eyes to more ideas kn what to do to expand my menu (I am also a picky eater and can find it hard to make different meals and then i get bored and may make less wallet and waistline friendly choices).
You inspire me to be less wasteful! I would’ve thrown out the pepper, but I should break that habit. 😅
I love the concept of no fuss cooking. I believe I could actually make this meal, which is something very wonderful. I'd have to find some marmite and try it, but I'm looking forward to recreating it. Thanks for another great one A.S. 👍
I love the comment..."you can do this in anything you can cook in". Lol And I agree with not getting rid of that chicken fat. There's not that much plus it is flavour. Thank you so much for your videos. They always make my heart feel warm.
Your food videos really inspire me to cook wholefood, and be creative on a budget - which are both of huge benefit!
I recently upgraded my old multi cooker thing (the obvious brand) to one that has insulated handles on the pot. So obvious, and so much better. Does sous-vide as well so an extra bonus. The handles even lock in to stop the pot spinning when you stir.
Bravo Mr Shrimp, wonderfully simple, wholesome & warming meal for frosty days! We like the idea of the chicken pieces making the stock as it cooks in addition to the meat of the meal. Just a thought, what's left in teapot, aka cold tea, also makes an interesting addition to a soup or casserole, or a splash of wine vinegar. Also, tiny smidge of turmeric adds some colour to broth & bread!
Fun fact for your bread: if you use the handle of your wooden spoon when mixing your ingredients, it works more like a dough hook and it comes together more cleanly
Great idea! I've done this many times over the years, usually with excellent results. Simple cooking is almost always delicious, provided I get the seasoning right.
This just popped up in my feed, I haven't seen any in ages. Hope you have been well
I'm wearing headphones and that bread slicing shivered right down my spine 🤤
Love these type of videos! Cheers fella
I love these videos. You explain the process so well. The trouble is I want to go and eat some big soup and some crusty bread now.
Love your videos,I love cooking with leftovers,you always find you make it more delicious aswell,more thought goes in therefore the meal is tastier,well done
I'd be really interested to see you do a food challenge with just tinned/dried foods; basically a selection of foods that someone visiting a food pantry might be likely to receive, and see what sort of dishes you can come up with them with maybe just a minor addition of store cupboard staples. Maybe also set yourself a restriction that each dish can't take more than 30 minutes to prepare- any thing you might feel would make it more interesting for you!
You're a very inventive and resourceful cook, and as well as being an interesting restriction it could also end up creating some useable suggestions for people experiencing food poverty for ways to use food which is often characterised by its lack of variation, taste and nutrition, and make it more interesting.
I love this channel...I love the challenge of cooking whats left in the fridge and cupboards. Just made a pie this today and my second this week. Vegetable curry pie! Home made food is nutritious as heck and tastes so much better than stuff from the shops. Cheaper too!
This is just about how i always cook. Random things that feel like they would go well togheter and its a win for me
My dad would often don the apron and tall white hat and have a go at making bread. It would either be huge and like cotton wool with tethers need to avoid it floating away, or would have the consistency of a house brick and would be used to put in the windows of the local jeweller. Undaunted, he would eat more than 95% of both varieties.
I'm being lazy and don't feel like getting up and getting my portal heater (which I use in place of turning on the heat for the whole house to keep the bill down). Seeing that hot soup made me feel warm, lol. It looks delicious and while I don't have a pressure cooker, I'll keep this style of making chicken soup in mind!
Also, not sure if ale can be used instead but I like to sometimes make beer bread, which uses the yeast in the beer to make the dough rise. I don't like alcohol, so this bread is the only time I buy any, but I have to admit that the beer with the dough tastes really good. You also drizzle a lot of melted butter on the top before cooking, which gives it a nice crust. The bread requires zero proofing, and only uses like, four or five ingredients. I've not made it in about a year and I miss it now.