I'll be honest, I don't mind when the lighting changes because of the clouds. It kind of makes the entire video feel more organic and homey. This isn't some big youtuber with a crew and 15 lights off camera, its Mr. Shrimp in his kitchen sharing his latest experiments and interests with us. Which is a big reason why I come here when I need to chill :) I'm sure you still go to great effort to give us the best videos you can, and I appreciate it.
I remember when I first found this Channel, I couldn't watch anything but scambaiting. Now I watch everything except scambaiting. The mix of content is just so unique and intriguing I love it
I used to only watch the weird stuff in a can and recipe stuff like this but then i got into the scambaiting and foraging stuff. Atomic Shrimp is like a jack of all trades sort of channel which i love.
Hey, I know this is quite out of your box and maybe not interesting but my father and I watch your videos. He is 72 and one of his childhood foods as an American growing up was Jello salad. It was common in the 50s and 60s. His favorite included 1 pack of Cherry jello made as usual. When it is partially set you add in a drained can of pineapple, an entire thing of cottage cheese, and some cool whip. I know you probably wouldn't like the taste of cottage cheese in jello, but since you like trying different things, my Dad thought I should share this childhood memory. ✌
It would be an interesting experiment to see how the home made cheeses would hold up over time if waxed. I placed a similar comment on the previous video, as you can by cheese wax (food grade) in powder form. Perhaps a nice home made cheddar style, waxed this spring for consumption at Christmas or beyond. Just an idea!
These cheese will have a high moisture content because they are unpressed so will not last a long time. They will last weeks not months or years that a hard cheese would.
@@martinwyke hi Martin, I agree that's why I suggested a harder cheese previously such as a cheddar, another TH-cam channel "Alaska Prepper" did exactly this with store bought cheese some months ago with the results yet to be published. I don't know for sure but I think massed produced factory cheeses will possibly have some form of added stabilisers, rather than home made completely natural Regardless of that it would be interesting to see. Regarding cheese "going bad" that's some kind of strange impossibility, I agree all foods can spoil, but cheeses can be more highly valued when they age. Some parmesan cheese can cost tens of thousands.
@@martinwyke a simple solution is to press the cheese, it seems. I’ve seen this done by “historical food channels” and I believe if they can do it with vintage equipment, there may be some way to easily have this modern home made cheese pressed too.
Aged cheeses use Cultures, which continue the process of 'fermenting' the lactose of the milk. These two cheese use only rennet, or acid to pull the milk solids out of suspension within the water, and then encourage them to bond together into curds. THESE CHEESES WILL GO BAD, BECAUSE THE MILK WILL PUTRIFY. There is no good bacteria left, to ferment on the lactose. THESE TWO CHEESE MUST BE EATEN WITHIN A WEEK OF PRODUCTION. If you want to see how to do what you are thinking, try wading through the mountain of recipes and stories from customers at The New England Cheesemaking Supply store. They have hundreds of people who are just home cooks and make their own aged cheeses, including cheddar. If my memory isn't completely failing me: you don't wax a cheese until it's ready to be shipped, or given away. Aged cheeses can be covered in the cheese cloth that is brushed with a salt brine, periodically; as in every week or so they are brushed with the brine. Some are left to develop the mold exterior for the flavor such a Camembert or Brie. Stilton/Limburger cheeses need the exposure to the air so the molds can move INTO the center of the cheese, again for the flavor. Disclaimer, I'm reasonably certain that aged cheese should NOT be sealed, because the moisture must continue to evaporate, thus increasing the density of the cheeses.
@@codiwawi911 wrap it well with a screen or sieve on the bottom, get or cut a ring of PVC to whatever size you want, and put a board and chunk of wood on it for weight. I am a prospector, and it is interesting how much 'stuff' is laying around the average house that can be put to task.
damn, I just had my breakfast and I'm already salivating. you, sir, are really talented at this stuff. I really enjoy the tasting shots, and was hoping the missus would express her thoughts on the dishes, but I guess she's camera shy. I just hope she doesn't hate us (the camera) for intruding upon your meals. best of wishes for you both.
Those pastries looked delicious! And making your own puff pastry is a mugs game: like filo pastry the factory made stuff is better, cheaper and saves you going mad. Not even Mary Berry does it, and she's been cooking for ten thousand years.
"It's all right" is high praise indeed, here in England. Might seem odd, but it's true. It's on the same lines as: "How are you today?" "Mustn't grumble."
You made me so hungry that I had to raid the fridge! Ricotta is such a versatile cheese. I make little baked ricotta puddings using just ricotta, egg, honey and fresh raspberries. They puff up beautifully and are a great standby dessert for those with an allergy to gluten.
Listened to yesterday's video while on the road. Thought to myself, "how many sleeps till we see the cooking video?" As luck would have it, I haven't slept yet. Feels like I'm using cheat codes on TH-cam... And life
Can I just say that I *love* your videos? When I was younger, I strictly watched you for the scambaiting content, but as I grow older and older, I’m finding myself more drawn to all of the varied content you produce as well!! This channel has been a GOLDMINE of videos throughout a majority of my teenage years, and still somehow continues to be, even with my new interests! Thank you for doing what you do, man.
It's honestly really interesting to see how resourceful you are in a general sense. I probably wouldn't have come up with even one of those final dishes!
You are always so creative with your recipes that, after watching your videos for so long, I think it's dramatically enhanced my own culinary chops insofar that I can venture to attempt my own creations! They're very useful skills to have, and I thank you for them. Keep up the great work :)
I just realised I fell asleep during yesterday's video. That's not an insult, I had just had a really long day and I chose to relax to it and it knocked me out.
Off topic from the fantastic cheeses but different flower honey is so incredible! I bought orange blossom and the fact that it has a citrus tang is amazing to me. Loved seeing the different usages of the cheeses, especially the cheesecake.
Nice to see someone else who uses rice flour in shortbread - makes for a much smoother texture. I would recommend using fine-ground rice flour though, such as the glutinous rice flour used for making mochi dough. That way it ends up far smoother and less gritty - and easier to roll out too.
Just watched your £5 budget meal challenge. This channel is BRILLIANT 👏 really exceptional and unique in the TH-cam world. Impeccable integrity on challenges, cheerful, humorous, reassuringly calm (especially great for those of us who are currently cash strapped!) informative, succinct, creative....all of it's there. Very impressed . Thank you very much👏👏🏆
I don't usually watch cooking or food related content, but I watch yours because it's just so relaxing and I'm always amazed at all the dishes you either come up with or know of. It's all so different, most of it I have never seen or heard of before. I just love it! I came for the scambaiting, stayed for the cooking!
As a former chef I love your no waste attitude. I tell my wife that Doctors say Do no harm. I was taught as a cook Do no waste : D Love your channel. Your enthusiasm is contagious.
loved the recipes Mr. Shrimp. one idea that kinda popped into my mind was to whip the ricotta with some of the pineapple honey liquid and then fold in the small chunks of pineapple at the end. that way you could put it all in a piping bag and pipe the filling onto the shortbread pastry. obviously your method was less work but figured i'd throw that out there!
For some reason, every time I see pineapple I always expect chilli to be added. Probably because the majority of the time when I use it it’s always in things like curry or spicy baked beans.
When I think of cheese, my mind returns to a mountain farm in the French Pyrenees with a spectacular view across a green valley to the snow-covered peaks that mark the border with Spain. From the farm's small flock of dark-eyed Jersey cows, colourful goats and ignorant sheep came the most incredible cheese. THe trasformation of milk into cheese is one of the most extraordinary of all human discoveries. I love all dishes made with cheese. Happy hungry! Cheers, DOmenico.
@@countrystyle5076 The word ignorance is to be considered more as a colorful expression. We recently produced a documentary about sheep. We will publish it later this year. Cheerse, Domenico.
for those danish pastries, i think it wouldve been cool to mix the pineapple honey glaze with icing/powdered sugar to make an icing glaze for the tops of them
Your such a clever man. I love watching and learning from your vids. I wanted to thank you for helping out with the african channel too, not many people would do that for someone they have never even met, I hope you get to meet each other beautiful families one day.
If you're interested in trying a somehwat uncommon fermented drink, I suggest saving your pineapple peels and some very ripe fruit and giving tepache a go! It's a very popular summertime beverage in Mexico that has a very low alcohol content and just a hint of natural fizz.
If you put the green pineapple top in a pot with dirt, and grow it, eventually you may end up with your own home grown pineapple...I have done it....it's only small, but satisfying.
The first recipe is right up my alley, although they all look delicious. I know you've addressed comments before about how you hold and load your fork. I just wanted to say that I love watching how you and Jenny do that! It's different from how we Americans do it, but it makes perfect sense and it just looks cool! Anyway, I'm going to try the first one with some (store-bought) halloumi. Thanks!
That recipe gave me the idea of trying to take the idea behind a chicken parm and instead of chicken, using a firm grilling cheese. The thought of a nice, firm cheese coated in crispy panko or breading and served with (hopefully homemade) red gravy/pasta sauce seems delicious to me. Especially tossed with some black or green olives and maybe some sauteed onions.
"Some day I will make my own puff pastry just to prove that I can do it. Today is not that day." I don't know why, but it just struck my wife and I as really funny! Not for nothing, but if anyone can make puff pastry just fine, I'm sure it's you! It's just such a pain in the rump to do the lamination method, and rough-puff can be real iffy sometimes. Thanks very much for everything you share with us. I really look forward to see what it is you'll do next!
I just love your recipes. I think my cooking has become "boring" but dishes like these that are not horrifically difficult will be great to add to my recipe arsenal. thank you!
Ive gotten into your non scambaiting videos for the past few days and theyve been every enjoyable. Watching your content has made me think about what sort of path i want to take as a youtuber. Having an audience for all of your content (whether its scambaiting, food challenges, diy, or whatever) is something that i find very admirable, and your style has drawn me and many others in. Thank you for your videos and inspiration and i will continue watching.
I made puff pastry once. Took quite a long time, a lot of work, but now I can say I did it. Next time I make moose roast in puff pastry it will be store bought pastry.
Love all your content, never know what to expect except i can expect that no matter what it is it will be interesting and informative in an entertaining way. A rare gift my friend.
I believe salt should be added to all sweet dishes, because salt is a flavor enhancer. Salt will tame the over powering nature of sweeteners, allowing the flavors of fruit, toasted flours, herbs, and nuts to shine through and combine with the sugar, instead of peaking from behind sugar's shadow. I think the pineapple juice could have been turned into a glaze using icing/confectioner's sugar, then drizzled on top for a little more eye candy. But as my mother always said: don't look at it, just eat it! Another wonderful food presentation for me to enjoy vicariously.
If you use your hands to combine the butter and flour for the short crust then you will see less of those cracks and crumbles around the edge and it may be easier to work with since the heat from your hands will partially melt/soften the butter and make it slightly less easy to crumble and crack when rolling it out. Typically the end result of a nice crumbly crust is the same but it's easier to get there. The only pitfall with this method is that you need to be able to combine the butter and flour quickly or you may melt the butter too much with the heat from your hands and then it will be less of a short crust and can turn out a bit more like an overdone cookie instead. A trick to avoid this is have a bowl of ice water nearby to dunk your hands in periodically, then quickly dry them and get to combining the butter and flour mix.
Your mention about puff pastry brought me back to my days as a cook in his first apprenticeship when one of my work colleagues had to make puff pastry for the first time, that man went mad over the course of half a work day lmao
It occurred to me you could make shortbread cups for the cheesecake by draping the discs over an upside down jam tart tray for baking rather than a flat sheet. I suppose that gravity might ruin it but the dough didn't seem to spread too much. Might be worth a try.
I live in Queensland close to a pineapple farm. Pulling the leaves out doesn't mean it's ripe, sorry. It's all about the smell. They don't ripen after they're picked so they pick them when they're ready. Don't go by colour either. If they smell good buy them if they smell of alcohol(ethanol) they are overripe and can make you I'll. Love your stories.
Awesome! With that dessert you made: next time see if you can whip up the ricotta style cheese! a lot of creamy soft cheeses are pliable and whipping them up makes them really airy, fluffy and smooth. And of course they also will shape up quite well in a form :)
For the ricotta dessert, perhaps try mixing in some of the honey-pineapple juice to loosen the texture of the ricotta. I think it would make a more stable base for the pineapple cubes as well as flavouring the ricotta nicely.
My thought was the exact opposite: maybe mix in a little honey with the ricotta (for some more sweetness and flavor), then pressing it into those rounds and letting them chill overnight in the fridge to make a ricotta 'puck'. That way, it'd sit nicely on top of the shortbread and let you top it however you want. And it'd get a texture and density closer to cheesecake.
New viewer here! Got sent to your channel for scambaiting, but I think these cooking and food-related videos are really my cup of tea. They're just so cozy and homey. The casual nature of it all really makes it feel accessable and helps make me want to give it all a try. Which I did! After finding the mentioned recipe for hassleback halloumi, I gave it a go for dinner a few nights back. Just used store-bought halloumi, although I will admit that making your own looked like a hell of a lot of fun. I ended up making a few small modifications, notably adding a bit more chilli, a spash of red wine and some bbq sauce into the sauce mixture, and serving it alongside some chicken. (Just some cooked tenders, as that was all I had in my freezer at the time.) And it was absolutely delish, could not get over how flavourful it was. Wonderfully rich and spicy, almost to the point of being overpoweringly so. One of my favourite experiments in a long time and super easy to make. Thank you so much for sharing your experiments and experiences, I for sure would not have stumbled upon this recipe by myself.
A reverse hasselback would have been quite cool, instead of doing what some do, putting cheese in the potato ridges, make really crispy, thin potato slices (roast crisps) and pop them in the gaps for some crunchy texture... nom nom!
Make your own puff pastry??! STOP!! And listen to my story. I once made my own puff pastry, and discovered after all the time and effort it took to make, that it was JUST as good as the puff pastry I buy in a shop. Ditto lemon meringue pie 🥧 from scratch. Couldn't bluddy believe it.
I reckon the shortbread pinapple cheesecake was falling appart because the ricotta was to dry and crumbling. It might have worked better styling wise if you whipped the ricotta with a tiny bit of the honey pineapple juice. Then the cheese mix would have been more likely to stick together.
Home made puff pastry is awesome. Food Wishes on TH-cam has a lovely recipe. Lots of work but worth it. We can get a pineapple from Costa Rica here in the states called Honeygold. Very yummie. We use it in our harvest right freeze dryer and it comes out even sweeter.
Your haloumi is "quite mild" as you say repeatedly because authentic haloumi is made with sheep's cheese which carries a more pronounced characteritic flavor. But you cow's milk product is really lovely! Looks delicious.
I'd have tried to make the pineapple-honey mix into a puree and mixed it through the cheese, I doubt it would have worked with me doing it though! Love your videos, I find them fascinating!
I make rough puff pastry according to the hreat british bake off recipe by Paul Holliday. I have to say for something that is just butter/flour/salt its very easy and addictive ❤
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](http://i.ytimg.com/vi/sxJGwqBIdCY/mqdefault.jpg)
I'll be honest, I don't mind when the lighting changes because of the clouds. It kind of makes the entire video feel more organic and homey. This isn't some big youtuber with a crew and 15 lights off camera, its Mr. Shrimp in his kitchen sharing his latest experiments and interests with us. Which is a big reason why I come here when I need to chill :)
I'm sure you still go to great effort to give us the best videos you can, and I appreciate it.
I dont even realise that the lightning changes.
No😊
I remember when I first found this Channel, I couldn't watch anything but scambaiting. Now I watch everything except scambaiting. The mix of content is just so unique and intriguing I love it
I used to only watch the weird stuff in a can and recipe stuff like this but then i got into the scambaiting and foraging stuff. Atomic Shrimp is like a jack of all trades sort of channel which i love.
@@tobykassulke2385 He's like the David Attenborough of domestic life.
Me too! 100% same thing
I found this Channel because of MRE reviewing 😂
I haven't been interested in the scam baiting episodes but I will check them out I may have something different than the cooking videos
Hey, I know this is quite out of your box and maybe not interesting but my father and I watch your videos. He is 72 and one of his childhood foods as an American growing up was Jello salad. It was common in the 50s and 60s.
His favorite included 1 pack of Cherry jello made as usual. When it is partially set you add in a drained can of pineapple, an entire thing of cottage cheese, and some cool whip. I know you probably wouldn't like the taste of cottage cheese in jello, but since you like trying different things, my Dad thought I should share this childhood memory. ✌
ty for sharing
@@TheMarkFlanagan No problem! My Dad's got many childhood recipes his mom used to make so I'm just sharing one. 👋
It would be an interesting experiment to see how the home made cheeses would hold up over time if waxed. I placed a similar comment on the previous video, as you can by cheese wax (food grade) in powder form. Perhaps a nice home made cheddar style, waxed this spring for consumption at Christmas or beyond. Just an idea!
These cheese will have a high moisture content because they are unpressed so will not last a long time.
They will last weeks not months or years that a hard cheese would.
@@martinwyke hi Martin, I agree that's why I suggested a harder cheese previously such as a cheddar, another TH-cam channel "Alaska Prepper" did exactly this with store bought cheese some months ago with the results yet to be published. I don't know for sure but I think massed produced factory cheeses will possibly have some form of added stabilisers, rather than home made completely natural
Regardless of that it would be interesting to see.
Regarding cheese "going bad" that's some kind of strange impossibility, I agree all foods can spoil, but cheeses can be more highly valued when they age. Some parmesan cheese can cost tens of thousands.
@@martinwyke a simple solution is to press the cheese, it seems. I’ve seen this done by “historical food channels” and I believe if they can do it with vintage equipment, there may be some way to easily have this modern home made cheese pressed too.
Aged cheeses use Cultures, which continue the process of 'fermenting' the lactose of the milk. These two cheese use only rennet, or acid to pull the milk solids out of suspension within the water, and then encourage them to bond together into curds.
THESE CHEESES WILL GO BAD, BECAUSE THE MILK WILL PUTRIFY. There is no good bacteria left, to ferment on the lactose. THESE TWO CHEESE MUST BE EATEN WITHIN A WEEK OF PRODUCTION.
If you want to see how to do what you are thinking, try wading through the mountain of recipes and stories from customers at The New England Cheesemaking Supply store. They have hundreds of people who are just home cooks and make their own aged cheeses, including cheddar.
If my memory isn't completely failing me: you don't wax a cheese until it's ready to be shipped, or given away. Aged cheeses can be covered in the cheese cloth that is brushed with a salt brine, periodically; as in every week or so they are brushed with the brine. Some are left to develop the mold exterior for the flavor such a Camembert or Brie. Stilton/Limburger cheeses need the exposure to the air so the molds can move INTO the center of the cheese, again for the flavor.
Disclaimer, I'm reasonably certain that aged cheese should NOT be sealed, because the moisture must continue to evaporate, thus increasing the density of the cheeses.
@@codiwawi911 wrap it well with a screen or sieve on the bottom, get or cut a ring of PVC to whatever size you want, and put a board and chunk of wood on it for weight. I am a prospector, and it is interesting how much 'stuff' is laying around the average house that can be put to task.
Whenever Mike tastes his own cooking for the first time, pauses and thinks, then realizes it actually tastes good -- that just sends me 🎉🏁🏆🎉
damn, I just had my breakfast and I'm already salivating. you, sir, are really talented at this stuff.
I really enjoy the tasting shots, and was hoping the missus would express her thoughts on the dishes, but I guess she's camera shy. I just hope she doesn't hate us (the camera) for intruding upon your meals. best of wishes for you both.
Those pastries looked delicious! And making your own puff pastry is a mugs game: like filo pastry the factory made stuff is better, cheaper and saves you going mad. Not even Mary Berry does it, and she's been cooking for ten thousand years.
You gave me a good chuckle. 🤣
Honestly, when I think about what living your best life looks like, it's your youtube channel. I love absolutely everything that you do!
jenny cracks me up you say its good and you ask jenny what she thinks and she goes oh its alright 😂
LMAO
It’s not very cheesy….😂😂😂
"It's all right" is high praise indeed, here in England. Might seem odd, but it's true.
It's on the same lines as:
"How are you today?"
"Mustn't grumble."
@@brianartillery i know im fromengland too but just thought it was funny how she said it
😂
You made me so hungry that I had to raid the fridge!
Ricotta is such a versatile cheese. I make little baked ricotta puddings using just ricotta, egg, honey and fresh raspberries. They puff up beautifully and are a great standby dessert for those with an allergy to gluten.
Listened to yesterday's video while on the road. Thought to myself, "how many sleeps till we see the cooking video?" As luck would have it, I haven't slept yet. Feels like I'm using cheat codes on TH-cam... And life
Can I just say that I *love* your videos?
When I was younger, I strictly watched you for the scambaiting content, but as I grow older and older, I’m finding myself more drawn to all of the varied content you produce as well!! This channel has been a GOLDMINE of videos throughout a majority of my teenage years, and still somehow continues to be, even with my new interests! Thank you for doing what you do, man.
It's honestly really interesting to see how resourceful you are in a general sense. I probably wouldn't have come up with even one of those final dishes!
When I see an atomic shrimp video I know I'm going to end up with more stuff on my recipe/wishlist and knowledge in my mind, absolutely delightful
You are always so creative with your recipes that, after watching your videos for so long, I think it's dramatically enhanced my own culinary chops insofar that I can venture to attempt my own creations! They're very useful skills to have, and I thank you for them. Keep up the great work :)
I just realised I fell asleep during yesterday's video. That's not an insult, I had just had a really long day and I chose to relax to it and it knocked me out.
Off topic from the fantastic cheeses but different flower honey is so incredible! I bought orange blossom and the fact that it has a citrus tang is amazing to me. Loved seeing the different usages of the cheeses, especially the cheesecake.
If you can find buckwheat honey. It's dark and rich and totally lovely in making a good whole wheat/wholemeal type of bread
I didn't mind the sun going in and out, it made the video sort of ... peaceful.😊
Nice to see someone else who uses rice flour in shortbread - makes for a much smoother texture. I would recommend using fine-ground rice flour though, such as the glutinous rice flour used for making mochi dough. That way it ends up far smoother and less gritty - and easier to roll out too.
Just watched your £5 budget meal challenge. This channel is BRILLIANT 👏 really exceptional and unique in the TH-cam world. Impeccable integrity on challenges, cheerful, humorous, reassuringly calm (especially great for those of us who are currently cash strapped!) informative, succinct, creative....all of it's there. Very impressed . Thank you very much👏👏🏆
I don't usually watch cooking or food related content, but I watch yours because it's just so relaxing and I'm always amazed at all the dishes you either come up with or know of. It's all so different, most of it I have never seen or heard of before. I just love it! I came for the scambaiting, stayed for the cooking!
As a former chef I love your no waste attitude. I tell my wife that Doctors say Do no harm. I was taught as a cook Do no waste : D Love your channel. Your enthusiasm is contagious.
I love that final bit of pineapple that fell off the cheesecake. Perfect imperfection!
Two Atomic Shrimp videos in as many days = Good weekend. Think it's cheese on toast for lunch.
loved the recipes Mr. Shrimp. one idea that kinda popped into my mind was to whip the ricotta with some of the pineapple honey liquid and then fold in the small chunks of pineapple at the end. that way you could put it all in a piping bag and pipe the filling onto the shortbread pastry. obviously your method was less work but figured i'd throw that out there!
I was sitting here thinking some cinnamon would go nicely on that, and BOOM! Will give this a try for sure!
For some reason, every time I see pineapple I always expect chilli to be added. Probably because the majority of the time when I use it it’s always in things like curry or spicy baked beans.
14:50 the sunlight actually made for a really beautiful and relaxing shot
When I think of cheese, my mind returns to a mountain farm in the French Pyrenees with a spectacular view across a green valley to the snow-covered peaks that mark the border with Spain. From the farm's small flock of dark-eyed Jersey cows, colourful goats and ignorant sheep came the most incredible cheese. THe trasformation of milk into cheese is one of the most extraordinary of all human discoveries. I love all dishes made with cheese. Happy hungry! Cheers, DOmenico.
You obviously don't know anything about sheep. They are far from ignorant. They've just outsmarted you and you misunderstood it as ignorance.
@@countrystyle5076 The word ignorance is to be considered more as a colorful expression. We recently produced a documentary about sheep. We will publish it later this year. Cheerse, Domenico.
@@KissFromTheWorld well it's not the proper choice of a word. Just saying.
for those danish pastries, i think it wouldve been cool to mix the pineapple honey glaze with icing/powdered sugar to make an icing glaze for the tops of them
Your such a clever man. I love watching and learning from your vids. I wanted to thank you for helping out with the african channel too, not many people would do that for someone they have never even met, I hope you get to meet each other beautiful families one day.
I didn't know that about loose leaves on a ripe pineapple - useful and easy, thanks!
You should make tepache with the pineapple rind, it’s delicious
You've just given me a new word.... and a project. Thanks.
Haha you're welcome!
Now I've got a real hankering to make some savoury puff pastry swirls with spinach and feta
Another triumph of ingenuity; you are a natural teacher.
If you're interested in trying a somehwat uncommon fermented drink, I suggest saving your pineapple peels and some very ripe fruit and giving tepache a go! It's a very popular summertime beverage in Mexico that has a very low alcohol content and just a hint of natural fizz.
I will be trying two of these recipes with shop-bought cheeses and pastry. Looking forward to trying the grilling cheese recipe.
i feel the need to watch videos like this while eating, so i don't salivate so much and feel so hungry!
another fantastic video. Thanks shrimp.
If you put the green pineapple top in a pot with dirt, and grow it, eventually you may end up with your own home grown pineapple...I have done it....it's only small, but satisfying.
I’m looking forward to you making some different types of cheese and cooking with those as well. Thanks Mike as always for a great video.
Mmmmmm I love those weight ammounts based on 100 g flour/ground rice, so easy to convert to baking percentages
The first recipe is right up my alley, although they all look delicious. I know you've addressed comments before about how you hold and load your fork. I just wanted to say that I love watching how you and Jenny do that! It's different from how we Americans do it, but it makes perfect sense and it just looks cool!
Anyway, I'm going to try the first one with some (store-bought) halloumi. Thanks!
That recipe gave me the idea of trying to take the idea behind a chicken parm and instead of chicken, using a firm grilling cheese. The thought of a nice, firm cheese coated in crispy panko or breading and served with (hopefully homemade) red gravy/pasta sauce seems delicious to me. Especially tossed with some black or green olives and maybe some sauteed onions.
@@Maria_Erias I love that idea!
Love the experimentation and that all the recipes were things I hadn't seen or thought of before. Looked great!
"Some day I will make my own puff pastry just to prove that I can do it. Today is not that day." I don't know why, but it just struck my wife and I as really funny! Not for nothing, but if anyone can make puff pastry just fine, I'm sure it's you! It's just such a pain in the rump to do the lamination method, and rough-puff can be real iffy sometimes. Thanks very much for everything you share with us. I really look forward to see what it is you'll do next!
The thumbnail alone is already mouth watering.
Can't wait to watch.😋
Up next: Growing my own pineapples and making homemade pineapple jam! xD
I just love your recipes. I think my cooking has become "boring" but dishes like these that are not horrifically difficult will be great to add to my recipe arsenal. thank you!
Ive gotten into your non scambaiting videos for the past few days and theyve been every enjoyable. Watching your content has made me think about what sort of path i want to take as a youtuber. Having an audience for all of your content (whether its scambaiting, food challenges, diy, or whatever) is something that i find very admirable, and your style has drawn me and many others in. Thank you for your videos and inspiration and i will continue watching.
I once again have a cheese video to watch instead of sleeping, thank you atomic shrimp
I made puff pastry once. Took quite a long time, a lot of work, but now I can say I did it. Next time I make moose roast in puff pastry it will be store bought pastry.
I don't know how in my 39 years I've never heard of grilling cheese!? Looks amazing. I will definitely be trying it.
Be rest assured, it's never too late AND it's 100% risk free to you.
Another splendid video, Mr Shrimp. It's really satisfying to cook with your own homemade/homegrown stuff, and cheese is no exception. :)
these recipes are really creative :) will most definitely try them
Love all your content, never know what to expect except i can expect that no matter what it is it will be interesting and informative in an entertaining way. A rare gift my friend.
So many videos lately! You are spoiling us. But you do make me want to make cheese at home
I believe salt should be added to all sweet dishes, because salt is a flavor enhancer. Salt will tame the over powering nature of sweeteners, allowing the flavors of fruit, toasted flours, herbs, and nuts to shine through and combine with the sugar, instead of peaking from behind sugar's shadow.
I think the pineapple juice could have been turned into a glaze using icing/confectioner's sugar, then drizzled on top for a little more eye candy. But as my mother always said: don't look at it, just eat it!
Another wonderful food presentation for me to enjoy vicariously.
If you use your hands to combine the butter and flour for the short crust then you will see less of those cracks and crumbles around the edge and it may be easier to work with since the heat from your hands will partially melt/soften the butter and make it slightly less easy to crumble and crack when rolling it out. Typically the end result of a nice crumbly crust is the same but it's easier to get there. The only pitfall with this method is that you need to be able to combine the butter and flour quickly or you may melt the butter too much with the heat from your hands and then it will be less of a short crust and can turn out a bit more like an overdone cookie instead. A trick to avoid this is have a bowl of ice water nearby to dunk your hands in periodically, then quickly dry them and get to combining the butter and flour mix.
Ooh I love those recipes, especially the pastries. Nicely done. 🤩
It was interesting and I'm considering making mini cheesecakes now.
Your mention about puff pastry brought me back to my days as a cook in his first apprenticeship when one of my work colleagues had to make puff pastry for the first time, that man went mad over the course of half a work day lmao
Old Slaugherton Slipcote Tarts! My favorite!
I think the ricotta shortbread, could be pressed down to remove air pockets and make it a barrier for the heather honey-pineapple mix.
These look amazing and make me so hungry. Have a nice relaxing Sunday 👍
You never fail to inspire. Thanks! x
The birdsong in the background makes this extra wholesome
It occurred to me you could make shortbread cups for the cheesecake by draping the discs over an upside down jam tart tray for baking rather than a flat sheet. I suppose that gravity might ruin it but the dough didn't seem to spread too much. Might be worth a try.
I've done that with almond pastry cups. Worked a treat. Thanks for the reminder.
I am very happy seeing your nice living relarionship with Jane. I Wish the best of Luck to both of you.
Happy weekend! Yet another video. Yummy pineapple rolls. I'm coming for a visit.
I live in Queensland close to a pineapple farm. Pulling the leaves out doesn't mean it's ripe, sorry. It's all about the smell. They don't ripen after they're picked so they pick them when they're ready. Don't go by colour either. If they smell good buy them if they smell of alcohol(ethanol) they are overripe and can make you I'll. Love your stories.
Whilst it may be true that pineapples do not ripen after picking, they do soften, and pulling a leaf is an indicator of this softness
Ah, that explains “all butter short bread”
It’s shortening, it’s bread and it’s all butter!
I’m a bad Scotsman
Awesome! With that dessert you made: next time see if you can whip up the ricotta style cheese! a lot of creamy soft cheeses are pliable and whipping them up makes them really airy, fluffy and smooth. And of course they also will shape up quite well in a form :)
These videos are quickly replacing my morning TV shows! Thanks for making such delightful videos
These all look amazing.
For the ricotta dessert, perhaps try mixing in some of the honey-pineapple juice to loosen the texture of the ricotta. I think it would make a more stable base for the pineapple cubes as well as flavouring the ricotta nicely.
My thought was the exact opposite: maybe mix in a little honey with the ricotta (for some more sweetness and flavor), then pressing it into those rounds and letting them chill overnight in the fridge to make a ricotta 'puck'. That way, it'd sit nicely on top of the shortbread and let you top it however you want. And it'd get a texture and density closer to cheesecake.
That cheese pastry dish at the end reminds me of Blintz. Cheese/Fruit Blintz are so good
You are working hard with this extra content much appreciated
Amazingly ingenious, nicely done!
Have you ever made tepache? It's a Mexican fermented drink made from the rind of pineapples.
love you and your videos! so calming
Any chance you could try a meed brew i would be interested on your take on this. thanks in advance.
Remember, when making shortbread dough, always put your hands in the fridge for half an hour to prevent the butter from melting during kneading...
Them cheese and pineapple danishes looked so good! I going to have to make some cheese danishes now 😅
New viewer here! Got sent to your channel for scambaiting, but I think these cooking and food-related videos are really my cup of tea. They're just so cozy and homey. The casual nature of it all really makes it feel accessable and helps make me want to give it all a try.
Which I did! After finding the mentioned recipe for hassleback halloumi, I gave it a go for dinner a few nights back. Just used store-bought halloumi, although I will admit that making your own looked like a hell of a lot of fun.
I ended up making a few small modifications, notably adding a bit more chilli, a spash of red wine and some bbq sauce into the sauce mixture, and serving it alongside some chicken. (Just some cooked tenders, as that was all I had in my freezer at the time.)
And it was absolutely delish, could not get over how flavourful it was. Wonderfully rich and spicy, almost to the point of being overpoweringly so. One of my favourite experiments in a long time and super easy to make.
Thank you so much for sharing your experiments and experiences, I for sure would not have stumbled upon this recipe by myself.
A reverse hasselback would have been quite cool, instead of doing what some do, putting cheese in the potato ridges, make really crispy, thin potato slices (roast crisps) and pop them in the gaps for some crunchy texture... nom nom!
Make your own puff pastry??! STOP!! And listen to my story. I once made my own puff pastry, and discovered after all the time and effort it took to make, that it was JUST as good as the puff pastry I buy in a shop. Ditto lemon meringue pie 🥧 from scratch. Couldn't bluddy believe it.
I love listening to your videos man.
they all look fantastic!
Keep it up mate, love your videos, youre making me want to get back into cooking again
Your own recipes which are always super simple but great. Ingredient wise too. Love it.
I reckon the shortbread pinapple cheesecake was falling appart because the ricotta was to dry and crumbling.
It might have worked better styling wise if you whipped the ricotta with a tiny bit of the honey pineapple juice. Then the cheese mix would have been more likely to stick together.
Home made puff pastry is awesome. Food Wishes on TH-cam has a lovely recipe. Lots of work but worth it.
We can get a pineapple from Costa Rica here in the states called Honeygold. Very yummie. We use it in our harvest right freeze dryer and it comes out even sweeter.
Your haloumi is "quite mild" as you say repeatedly because authentic haloumi is made with sheep's cheese which carries a more pronounced characteritic flavor. But you cow's milk product is really lovely! Looks delicious.
That crunch!!
I viscerally dislike cheese, but I appreciate watching Atomic Shrimp build them!
If you want your mind blown, try barbecued pineapple with honey. Amazingly good.
Those cheese and pineapple swirls looked rather tasty.
I'd have tried to make the pineapple-honey mix into a puree and mixed it through the cheese, I doubt it would have worked with me doing it though! Love your videos, I find them fascinating!
I make rough puff pastry according to the hreat british bake off recipe by Paul Holliday.
I have to say for something that is just butter/flour/salt its very easy and addictive ❤
It all looks really yummy 😋
Wow! I'm actually inspired to attempt cheese making again! (Maybe!)
That meal looked great hope you both truly enjoyed it.
Ah the pastry blender or a bakers' brass knuckles