He has some marvellous mini series running through this channel hopefully he gets more living on __(food) for X amount of days they are my favourite but as i say you have got the top channel here my friend !. Aromic Shrimp, Ashens , Steven 1989, THE BIG 3 For me
The stuffed vine leaves are called dolmades! I personally eat them chilled, I think they taste better. My family is Greek and we would make plates for ourselves of some dolmades, sliced tomatoes, feta cubes, kalmata olives, fresh bread, tzatziki, and olive oil. It's amazing. I'm glad you enjoyed them!
I didn't even know people ate them hot. The local Greek place always serves them chilled. I can't imagine what the mint would be like if they were heated. Maybe I'll have to try it some time.
I have been enjoying all your videos . I started with the scammer ones.. I am a senior citizen myself and have had a few of those calls.. but really been enjoying the food ones.. I am scheduled for total hip replacement and pretty much can't go anywhere or have much for company for the fear of covid-19 . It's all over the place here in United States.... Watching your videos and hearing a friendly voice breaks up the loneliness.. Your stuffed red pepper looked a bit like human tongues.. lol.. that got to me a bit more than the canned pork brains.. I happen to love breaded and fried crispy pork brains.. the creamy middle and the crunchy outside served on buttered toast points truly is good but not for the faint of heart. Thank you for all you do.. it's a nice change to hear someone be very polite.. for a minute I got too caught up in our election here and watching those.. doesn't make for a pleasant day.. also enjoy your accent
Polish stuffed cabbage, or rather cabbage rolls (Gołąbki - Pigeons - in literal translation ;) ) are similar, but the stuff inside is mix of meat and rice.
@@PandemoniumMeltDown It may depend on the region of Poland, at my family we have it with rice I believe, but yea it might be well with some type of groats too :)
But they have to be freshly made and not out of a tin. Wonderful - and I generally hate cabbage. Mind you I hate beetroots - but barszcz is fantastic...
The stuffed vine leaves my mother in law makes are stuffed with a rice, tomato and pork mince combination. Much better than anything you get in a jar or can.
Can be stuffed in either cabbage or vine leaves and as a traditional Romanian dish we serve them with sour cream as a dip and bread. We call them 'sarmale'
the first vine leaves you ate is from Greece, the other one from Turkey (the more herby one). they are not really representatives of what you would eat in these countries but it's alright when you have a craving for them abroad. the main problem is, these canned ones have very pasty rice in them, ideally you are supposed to be able to separate each grain of rice with a fork. and two rules: 1) they go well with a bit of lemon juice 2) never ever warm them.
Filled cabbage like this is rather common in German cooking. It comes with a solid ground pork filling unlike Eastern European variations and is called Kohlroulade, so a cabbage roulade. The second common dish of such make would be the Rinderroulade, or beef roulade. Unlike the carefully folded cabbage, that would be a flat strip of beef lathered in mustard, topped with a strip of bacon and commonly wrapped around a center of ground pork and/or pickled cucumber. This hearty dish is another staple of canned foods in Germany, but naturally a bit more pricey, given you just replaced cabbage with beef. Many butcher shops entertain their own little cannery, offering the conveniently cylindrical roulades alongside hearty goulash or stews.
Access to these kinds of foodstuffs make me moderately jealous of those in Europe. We can't get cool stuff like this in America, and attempting to import it will find Customs seizing them under the auspices of the USDA.
Nah you can totally get this stuff you just have to know where to look. In bigger cities there is a specialty mart for everything. When I lived in Denver there was a middle eastern market, a gigantic Asian market, and a Slavic market. You could get all kinds of weird stuff
@@skeetsmcgrew3282 Denver is practically unfair. That's like saying NYC or LA might have exotic foods, it's one of the most important cities in the country.
@@AirLancer The problem with getting it online, is that I have to do a crap-ton of research to ensure that the product isn't being shipped from abroad directly to me. The USDA is cracking down hard on imported foodstuffs.
And all this time..I thought I was the only person that insisted upon using a rim opener on tins that have an easy to open ring pull assist fitted..something therapeutic about using a tin opener..old school style..I do however prefer the manual opener on occasion..especially the ones supplied in forces ration packs..lol
If you liked the stuffed vine leaf I'd highly recommend trying the real, authentic version. Basically the same thing except the stuffing is rice onion and lean ground beef I believe (some sort of really good soft ground beef) and of course the herbs but the most important part is to put plain yogurt mixed with diced cucumbers and a garnish of sprinkle of mint leaf on top. Even if you just try it again without the meat stuffing and just add the plain yogurt cucumber and mint sprinkles it is a complete game changer and really makes it taste complete. My grandma is from Greece and this is one of my favorite meals she makes. We call it Mashi Wanainib.
Agreed, I personally like the stuff because i can get it locally... because mr atomic shrimp is local. That makes it rare on youtube. I came to the channel from somewhere else though, had no idea he was local, till i recognized a few locations. :)
See what you gotta do to prevent that splash back from the pull tab. Is when you get to the end you just keep wiggling the top up and down untill the friction breaks apart the lid at the seam. It'll just crack off. It's a pro tip and a skill I've learned from making canned spaghetti a million times.
Everytime I read a comment complementing OP on the music, I somehow think of you and your daughter for yours was the first one and remarkable at that :) Cheers.
Me coming from a first generation Polish, Russian, and Ukrainian family on my mom's side.... In Pittsburgh Pennsylvania we call stuffed cabbage's hunkie hand grenades!! 😊😊😊. Now all I need to do is convince my mum to make me some!! Also some homemade pierogies! But that's the tough one!! Lol. Maybe a good family project for my wife and daughter to learn the process. Congrats on the 100th video of wierd stuff in a can buddy!!! Cheers!!!
I saw the stuffed red peppers in Lidl about two years ago and was so excited by them I bought three different varieties. I tried one, wasn't amazed like you. The other two cans are still sitting in my cupboard. Good thing they have a long shelf life. Apocalypse food for sure.
i couldnt help giggling when you said get stuffed lol i remember years and years ago very late at night on itv a cooking show called get stuffed where students showed you how to cook certain things with really cheap ingredients i watched it all the time even when i was supposed to be in bed to be up early for school lol
I get the vegetarian/meat-free Lebanese style dolmas in a can often enough but a local fancy food store has 'em where I can dip out as many as I want into a tub and buy 'em that way. I think they taste better. Yet to find 'em in a can made with meat the way the Greek version is. . . . Tried the cabbage rolls once. They weren't as good as the ones my wife makes. (She's neither Polish nor Middle Eastern. Just a damn good cook.) . . . I'll have to look for the stuffed peppers. There used to be many ethnic food stores around but most have been put out of business by the shopping malls. So it'll be a trip to the online place for me. And it'll be your fault, amigo. Absolutely your fault!
Stumbled across you as one does in TH-cam land and happened to be making stuffed cabbage leaves Lebanese style with rice minced beef spices and salt layered with garlic then cooked. At the end sprinkle with mix of crushed garlic, lemon juice and dried mind. Finally eaten with flat bread and yogurt Yum! Similar filling with vine leaves although preferably cooked with steak or chicken at the bottom and finally when cooked sprinkle with lemon, delicious. I can't imagine what these would taste like from a can so I imagine as you said that fresh is best. Enjoying your content in these unusual days ( just came from your hot dog wobbler, had me in stitches not sure why).
Oh and oddly enough another Greek food is stuffed cabbage, done in a similar fashion to the vine leaves rice, ground beef, onion mint, plain yogurt and cucumbers. Called Mashi cosa. And since I've brought up Mashi there is one more with rice and ground beef but this time stuffed in zucchini and this one actually has tomatoes thrown in aswell and then you can add the yogurt& cucumbers if you'd like. That is called Mashi Chrome. Very good stuffed food quite similar but also quite different. Hope you consider giving the grape leaves another try with the yogurt! Cheers
I love these canned food videos. I eat alot of canned food, so they really help to learn what is available - and what tastes good. Just a tip on pull-tops... You don't need to fully remove the top to dump out the food. If you later want to use the can to, for example, pour out cooking grease from a frying pan (to let it cool and congeal before putting it in the bin), you can wash out the can with the top still on, then fully remove it after. I try to only buy cans with pull tops, because so many can openers fail. To be fair, where I live most of the can openers in the shops come from China and are rubbish. Here is another tip... brown canned meat in a pan to increase the flavor.
Cheers to your 100th episode of Weird Stuff in a Can!! I've been slowly binge watching this series for a few weeks now and it's honestly one of the most wholesome series on TH-cam. I'm also enjoying your other random videos. Well done mate!
I must have eaten a few hundred cans worth of stuffed vine leaves, but never once has it occurred to me to warm them up. Maybe I'll try that sometime, although I expect I'll still prefer them cold. Those cabbage rolls look pretty much exactly like the ones I grew up with. A very common, traditional dish in Germany. The gravy would be a bit thinner and not as dark when making them at home, but still very tasty. The peppers seem about as disappointing as I would've expected. However, I really love the catalan _fuet_ (air-dried pork sausage) they sell under their "Sol & Mar" label. The _semicurado_ cheese is also very nice, just like the kind I'd eat daily while on vacation near Barcelona. Better than the Manchego or Iberico that you typically get around here. Definitely recommend those if they're available in your local Lidl.
@Coma White im a bit late but from where i am in the middle east you can get both cold and warm varieties of stuffed vine leaves! as an aside im currently going through a 2kg can of the things 😂
Whoa stuffed cabbage! We make something similar in Lithuania (the meat usually mixed with rice) and call it "balandėliai", which is literally pigeons (or more like little pigeons, because it's in diminutive form). Haven't had them in years! Now I really want some. They're delicious :F
I get those at a store in the USA, Ocean State Job Lot, and the stuffed vine leaves are soooo good . When I lived in the city, there was a Greek grocery I used to get them.
I love that the green tin both have the word Dolma and Sarma at the same time 😅 Sarma is best, especially if its made with lamb. Dolma is good too, but Sarma is definitely my favorite.
Stuffed vine leaves are known as Dolma or Dolmer in my culture (Assyrian). They are prepped by filling vine leaves with rice, veggies, meat and seasonings and then rolling the ingredients in the leaves and then boiling or steaming them. I think they are originally greek though, but don't quote me on it.
im not sure if they’re the same thing and I’m just dumb but my Greek side of the family always has stuffed grape leaves, not vine leaves, but what you ate is what they call the vegetarian version as it usually has pork from what I’ve experienced. We usually have lemon sauce with it which is basically the sauce from lemon rice soup and I think it taste amazing together
i love stuffed vine leaves. it's traditional food for my greek/arab family. not the canned version of course, you should try this food fresh. in fact, i think you would enjoy the process of making them yourself, since you gotta prepare the leaves beforehand, and you could even grow and use your own. And indeed it is suppossed to be a more herby/acidic flavour and not oily at all, since they are baked without any significant amount of oil, and it's actually a healthy food. Vine leaves have almost no calories and are rich in vitamin a, b, c, k and iron.
I absolutely love these stuffed cabbage rolls, they are really good out of the can. Homemade ones are better of course but when I don't have the time to make them by myself, then I eat these ones.
Anyone remember the somewhat anarchic TV show in the late 1980's, early 1990's, called 'Get Stuffed'? It was on after the pubs closed on the weekends, and made by 'Last Ditch TV', out of Ditchlingham, Norfolk. "Wash your handies!!!"
Funny, I left a comment in one of your videos minutes ago about stuffed grape leaves. From your description, most of the ones I've tried here are like the 2nd can you tried. Our market's deli often has them, but I've had fresh, genuine ones and the ones in the can are not too much different. They are great as appetizers, or light, summer meal. I looked for them today, but they didn't have any. Oh well.
Stuffed vine leaves are better eaten cold, preferably just out of the refrigerator. I make them myself (not from a can) and add feta cheese to the rice mixture to bind it and give it flavour. Some of them fall apart when I take them out of the roasting pan and I eat those hot, but the ones that hold together go in the fridge.
I see you've definitely been to Lidl, I've seen all of those items in there recently! They've got the Eastern European event again this week, time to stock up on Cherry & raspberry 'jaffa' cakes again! Have you ever dared try the fish soup in a bottle? I haven't! It doesn't look very appealing! Lidl seems to be the 'go to' shop for youtubers at the moment!
What I hate about pull top cans is they always reach a point where they come about halfway off reach much more resistance, then when you tug harder the top rips right off and you cut yourself.
That stuffed cabbage looks like polish gołąbki, though its definitely not a polish one (can't tell what language that is on the can). Polish gołąbki are filled with both rice and meat (so kind of closer to the vine leaves you had, actually), though some people eat them with just meat as well, though without that many spices. Definitely not like a meat pierogi filling :P Meat pierogi filling is usually made from leftover meat, very finely ground - a filling like this would rather be in pelmeni. Also our tomato-red pepper sauce is sometimes served with some heavy cream or milk mixed in so it's more creamy.
My only critique for this series, honestly, is that the playlist is organized as "newest first" instead of "oldest first" which makes watching them in order a chore
Did not expect to see "kåldolmar" (cabbage rolls) in this video, though I have eaten a lot of it I have never seen it in a can. I usually buy frozen ones, just cook in the oven and it is really delicious. It is a Swedish dish, but it is also popular in a lot of different countries with a lot of variations. I think it originated conceptually from the middle east, though don't take my word on that.
The stuffed cabbage leaves with ground beef and rice are a staple of the Russian cuisine too. They are called "golubtzi", which does not mean anything other than name of the food. Not sure why it's in a tomato sauce though. In Russia they are served with soured cream.
When using the pullcap, you should bend it gently back and forth, the alst bit, till it snap off and it won't splash all over the place. After a few tries you'll get the hang of it. Good luck.
I’m guessing the plastic lid for the stuffed vine leaves is to put on the can if you can’t finish. I would eat them with other fresh vegetables and salad, I like them cold. This type of food would be great for a picnic 🧺 but make sure you have plates and forks. I really miss going to the Greek islands due to Covid restrictions I love the food. I hope to soon visit a Polish shop to try their food out we have one about 30mins away.
They are Romanian dishes. Normally they are stuffed with rice and minced meat in special and boiled at low temperatures for 3-4 hours and they are great with sour cream or horseradish. What you’ve got there are something similar but they had a total different Taste because are made with Tones of conservative ingredients. In Romania this ones are called Sarmale ( cabbage and vine leaf rolls ) Edit: here you have a link for anyone who wants to try them www.jocooks.com/recipes/sarmale/
The stuffed greek wine leaves are always good and can be eaten cold, hell, that's how I eat them and everyone I know. They just get mushy if heated up I think and taste amazing the way they are
I doubt you'll see this comment on a two year-old video, but I've been watching this playlist while laying up sick with covid. I came from your scam videos and tend to mainly watch those, but these videos are so relaxing and homey with the presentation and delivery. Have a good day Mr. Shrimp :)
I buy those stuffed vine leaves the mint ones you preferred, here in Australia. I serve two vine leaves with a salad, crusty sourdough bread and hummus. I'd like to try those cod stuffed peppers. Interesting and amusing videos.
you prepare the garlic yogurt by whisking garlic and yogurt together until it gets creamy and you make the tomato paste sauce by stirring tomato paste, lots of salted butter, and if needed a little bit of water on a small pan until it gets homogenous and creamy. To serve: filled leafs then yogurt then tomato sauce on top of each other.
I came from only watching your scam videos and this is honestly a really good series. Keep it going.
That's where I came from too, I'm a cook and occasionally do food experiments as is so this was a wonderful discovery
I personally like his thing with "Tunah"!! I'm still chuckling over it!
I agree!!
He has some marvellous mini series running through this channel hopefully he gets more living on __(food) for X amount of days they are my favourite but as i say you have got the top channel here my friend !. Aromic Shrimp, Ashens , Steven 1989, THE BIG 3 For me
Me too and now I’m invested into all of his random but interesting videos
I want to have a weird stuff in a can party. Everybody brings a can or two to share.
Good idea! Might have to facilitate warming up for some things though.
...party attendees have to do the can-can to gain entry...
Everybody gangsta until somone shows up with surströmming...
@@AlisonBryen indeed, how to clear a room, or more closely how to clear a suburban block!
Alison of the Shire
*kaskade vomit*
The stuffed vine leaves are called dolmades! I personally eat them chilled, I think they taste better. My family is Greek and we would make plates for ourselves of some dolmades, sliced tomatoes, feta cubes, kalmata olives, fresh bread, tzatziki, and olive oil. It's amazing. I'm glad you enjoyed them!
Just figured out what imma have for dinner
They're nice from a can
İts sarma actually
I didn't even know people ate them hot. The local Greek place always serves them chilled. I can't imagine what the mint would be like if they were heated. Maybe I'll have to try it some time.
Greek sushi 🤔
Been binge watching this series for the last couple of days. A few more to go. Loving it so far.
I'm almost done now :D
I have been enjoying all your videos . I started with the scammer ones.. I am a senior citizen myself and have had a few of those calls.. but really been enjoying the food ones.. I am scheduled for total hip replacement and pretty much can't go anywhere or have much for company for the fear of covid-19 . It's all over the place here in United States.... Watching your videos and hearing a friendly voice breaks up the loneliness.. Your stuffed red pepper looked a bit like human tongues.. lol.. that got to me a bit more than the canned pork brains.. I happen to love breaded and fried crispy pork brains.. the creamy middle and the crunchy outside served on buttered toast points truly is good but not for the faint of heart. Thank you for all you do.. it's a nice change to hear someone be very polite.. for a minute I got too caught up in our election here and watching those.. doesn't make for a pleasant day.. also enjoy your accent
Get stuffed!?!? Can it then! Congrats, I hope you remain inspired to make hundreds more. Thanks.
If you lever the last bit slowly back and forth it may not splatter.
@@Rob88 XD Still, jolly good show pulled (yep I did that) by our favorite old chap. May his can openers serve him well for a thousand more :D
Polish stuffed cabbage, or rather cabbage rolls (Gołąbki - Pigeons - in literal translation ;) ) are similar, but the stuff inside is mix of meat and rice.
and they are amazing!! :)
I have a can of Gołąbki waiting to be opened for this series. I was initially confused when Google translated it as 'doves'
No tak, gołąbki jest bardzo dobrze to prawda. Ale nie ryz, kasza poproszę :)
@@PandemoniumMeltDown It may depend on the region of Poland, at my family we have it with rice I believe, but yea it might be well with some type of groats too :)
But they have to be freshly made and not out of a tin. Wonderful - and I generally hate cabbage.
Mind you I hate beetroots - but barszcz is fantastic...
I had a taste of stuffed vine leaves once and quite enjoyed it. I haven't had any since though, and I do wish to have more.
The stuffed vine leaves my mother in law makes are stuffed with a rice, tomato and pork mince combination. Much better than anything you get in a jar or can.
That does sound good. I often find the regular stuffed vine leaves just a bit uninteresting for my palate
Can be stuffed in either cabbage or vine leaves and as a traditional Romanian dish we serve them with sour cream as a dip and bread. We call them 'sarmale'
That extra plastic top is when you aren't eating them all at once, it's a replacement lid.
the first vine leaves you ate is from Greece, the other one from Turkey (the more herby one). they are not really representatives of what you would eat in these countries but it's alright when you have a craving for them abroad. the main problem is, these canned ones have very pasty rice in them, ideally you are supposed to be able to separate each grain of rice with a fork. and two rules: 1) they go well with a bit of lemon juice 2) never ever warm them.
Filled cabbage like this is rather common in German cooking.
It comes with a solid ground pork filling unlike Eastern European variations and is called Kohlroulade, so a cabbage roulade.
The second common dish of such make would be the Rinderroulade, or beef roulade.
Unlike the carefully folded cabbage, that would be a flat strip of beef lathered in mustard, topped with a strip of bacon and commonly wrapped around a center of ground pork and/or pickled cucumber. This hearty dish is another staple of canned foods in Germany, but naturally a bit more pricey, given you just replaced cabbage with beef.
Many butcher shops entertain their own little cannery, offering the conveniently cylindrical roulades alongside hearty goulash or stews.
Ah, so the german stuffed cabbage has no rice? Interesting. The beef roulade is very common in Poland too, I wonder where it was invented first.
I grew up with stuffed cabbage from my grandmother whenever she cooked! Its actually tasty I like it! Have not had it in years!
6:07 - trick - at this point, bend the lid back in and out few times and it will fall off without snap
Access to these kinds of foodstuffs make me moderately jealous of those in Europe. We can't get cool stuff like this in America, and attempting to import it will find Customs seizing them under the auspices of the USDA.
Nah you can totally get this stuff you just have to know where to look. In bigger cities there is a specialty mart for everything. When I lived in Denver there was a middle eastern market, a gigantic Asian market, and a Slavic market. You could get all kinds of weird stuff
Cultural section or whatever it’s called at Walmart has a decent amount of stuff
@@skeetsmcgrew3282 Denver is practically unfair. That's like saying NYC or LA might have exotic foods, it's one of the most important cities in the country.
You can definitely find it online.
@@AirLancer The problem with getting it online, is that I have to do a crap-ton of research to ensure that the product isn't being shipped from abroad directly to me. The USDA is cracking down hard on imported foodstuffs.
And all this time..I thought I was the only person that insisted upon using a rim opener on tins that have an easy to open ring pull assist fitted..something therapeutic about using a tin opener..old school style..I do however prefer the manual opener on occasion..especially the ones supplied in forces ration packs..lol
In the military, we called them "P-38's" and I still own a few.
This channel is so enjoyable that I would gladly watch a 15 minute video of him reviewing canned foo- oh, right.
If you liked the stuffed vine leaf I'd highly recommend trying the real, authentic version. Basically the same thing except the stuffing is rice onion and lean ground beef I believe (some sort of really good soft ground beef) and of course the herbs but the most important part is to put plain yogurt mixed with diced cucumbers and a garnish of sprinkle of mint leaf on top. Even if you just try it again without the meat stuffing and just add the plain yogurt cucumber and mint sprinkles it is a complete game changer and really makes it taste complete. My grandma is from Greece and this is one of my favorite meals she makes. We call it Mashi Wanainib.
Congrats on your 100th episode of Weird Stuff in a Can. Please keep on . I quite enjoy the episodes.
Agreed, I personally like the stuff because i can get it locally... because mr atomic shrimp is local. That makes it rare on youtube. I came to the channel from somewhere else though, had no idea he was local, till i recognized a few locations. :)
See what you gotta do to prevent that splash back from the pull tab. Is when you get to the end you just keep wiggling the top up and down untill the friction breaks apart the lid at the seam. It'll just crack off.
It's a pro tip and a skill I've learned from making canned spaghetti a million times.
Or just use a can opener! I actually like can openers - I have a bit of a thing for utensils
I got cravings for stuffed cabbage when I saw the can, so many good memories of that dish. Carraway seeds do have an aniseed & fennel flavour.
Wow, 100?! Thanks for all the work, my daughter still watches and loves the music, even if she is a bit older than when the series started :)
PeeJay Play I misread your text and thought it said your daughter is slightly older than you!
Everytime I read a comment complementing OP on the music, I somehow think of you and your daughter for yours was the first one and remarkable at that :) Cheers.
Me coming from a first generation Polish, Russian, and Ukrainian family on my mom's side....
In Pittsburgh Pennsylvania we call stuffed cabbage's hunkie hand grenades!! 😊😊😊.
Now all I need to do is convince my mum to make me some!! Also some homemade pierogies! But that's the tough one!! Lol. Maybe a good family project for my wife and daughter to learn the process.
Congrats on the 100th video of wierd stuff in a can buddy!!! Cheers!!!
XD :P
Eridanous vine leaves are amazing, but I didn't know you needed to cook them. Always had them cold!
You're not the only one.
I'm pretty sure I've only ever been offered vine leaves cold.
They are not to be heated, they are served cold.
@@418laylah (I am from Greece ) you can eat them hot too
Served best cold on a Greek Salad....
Do you mean you had them raw? Or cooked but cold?
I saw the stuffed red peppers in Lidl about two years ago and was so excited by them I bought three different varieties. I tried one, wasn't amazed like you. The other two cans are still sitting in my cupboard. Good thing they have a long shelf life. Apocalypse food for sure.
i couldnt help giggling when you said get stuffed lol i remember years and years ago very late at night on itv a cooking show called get stuffed where students showed you how to cook certain things with really cheap ingredients i watched it all the time even when i was supposed to be in bed to be up early for school lol
I get the vegetarian/meat-free Lebanese style dolmas in a can often enough but a local fancy food store has 'em where I can dip out as many as I want into a tub and buy 'em that way. I think they taste better. Yet to find 'em in a can made with meat the way the Greek version is.
. . . Tried the cabbage rolls once. They weren't as good as the ones my wife makes. (She's neither Polish nor Middle Eastern. Just a damn good cook.)
. . . I'll have to look for the stuffed peppers. There used to be many ethnic food stores around but most have been put out of business by the shopping malls. So it'll be a trip to the online place for me. And it'll be your fault, amigo. Absolutely your fault!
Oh, the dolmas that I get at the Turkish restaurant are usually served cold. The meat-flavored ones from the Greek restaurant are served warm/hot.
Wow that stuffed cabbage reminds me of my grandma's cooking. I wish I'd spent more time cooking with her. ❤️
Stumbled across you as one does in TH-cam land and happened to be making stuffed cabbage leaves Lebanese style with rice minced beef spices and salt layered with garlic then cooked. At the end sprinkle with mix of crushed garlic, lemon juice and dried mind. Finally eaten with flat bread and yogurt Yum!
Similar filling with vine leaves although preferably cooked with steak or chicken at the bottom and finally when cooked sprinkle with lemon, delicious. I can't imagine what these would taste like from a can so I imagine as you said that fresh is best.
Enjoying your content in these unusual days ( just came from your hot dog wobbler, had me in stitches not sure why).
Oh and oddly enough another Greek food is stuffed cabbage, done in a similar fashion to the vine leaves rice, ground beef, onion mint, plain yogurt and cucumbers. Called Mashi cosa. And since I've brought up Mashi there is one more with rice and ground beef but this time stuffed in zucchini and this one actually has tomatoes thrown in aswell and then you can add the yogurt& cucumbers if you'd like. That is called Mashi Chrome. Very good stuffed food quite similar but also quite different. Hope you consider giving the grape leaves another try with the yogurt! Cheers
I love these canned food videos. I eat alot of canned food, so they really help to learn what is available - and what tastes good. Just a tip on pull-tops... You don't need to fully remove the top to dump out the food. If you later want to use the can to, for example, pour out cooking grease from a frying pan (to let it cool and congeal before putting it in the bin), you can wash out the can with the top still on, then fully remove it after. I try to only buy cans with pull tops, because so many can openers fail. To be fair, where I live most of the can openers in the shops come from China and are rubbish. Here is another tip... brown canned meat in a pan to increase the flavor.
Wow If had that stuff over a year now, Stuffed peppers from Lidl. The rest of that stuffs from Lidl as Well.
I have enjoyed this style of video. I’m relatively new to the channel so I’m watching lots of your older videos. Thanks!
those lidl vine leaves are so good. Always stock up when theyre in stock to have on hand
Cheers to your 100th episode of Weird Stuff in a Can!! I've been slowly binge watching this series for a few weeks now and it's honestly one of the most wholesome series on TH-cam. I'm also enjoying your other random videos. Well done mate!
I must have eaten a few hundred cans worth of stuffed vine leaves, but never once has it occurred to me to warm them up. Maybe I'll try that sometime, although I expect I'll still prefer them cold.
Those cabbage rolls look pretty much exactly like the ones I grew up with. A very common, traditional dish in Germany. The gravy would be a bit thinner and not as dark when making them at home, but still very tasty.
The peppers seem about as disappointing as I would've expected.
However, I really love the catalan _fuet_ (air-dried pork sausage) they sell under their "Sol & Mar" label. The _semicurado_ cheese is also very nice, just like the kind I'd eat daily while on vacation near Barcelona. Better than the Manchego or Iberico that you typically get around here. Definitely recommend those if they're available in your local Lidl.
In Slovakia weve got stuffed red pepper but these Golabki are also delicious :) I do eat it here in the UK as alternative to stuffed pepper
Top tip: When you get the pull tab lid about 90% open rock the lid back and forth, less splash that way 👍
Use mostly metal fatigue instead of brute force. Smart suggestion, especially if you're using the juice or are wearing a white shirt!
stuffed vine leaves are awesome, we eat them all the time
@Coma White same, I’ve never heard them before. That’s weird to me...
Says "no one"
@Coma White im a bit late but from where i am in the middle east you can get both cold and warm varieties of stuffed vine leaves!
as an aside im currently going through a 2kg can of the things 😂
We Hungarians also eat stuffed cabbage, it's very delicious
Whoa stuffed cabbage! We make something similar in Lithuania (the meat usually mixed with rice) and call it "balandėliai", which is literally pigeons (or more like little pigeons, because it's in diminutive form). Haven't had them in years! Now I really want some. They're delicious :F
Congratulations!! New subscriber! Cant - stop - watching...😴
I get those at a store in the USA, Ocean State Job Lot, and the stuffed vine leaves are soooo good . When I lived in the city, there was a Greek grocery I used to get them.
I love that the green tin both have the word Dolma and Sarma at the same time 😅
Sarma is best, especially if its made with lamb. Dolma is good too, but Sarma is definitely my favorite.
Why don't you use the pull ring on the cans? Anyway, nice video again, thxs.
Edit: OK, now that I am a few minutes further in the video I see why... 😂
@@johnmulder1927 what
@@johnmulder1927 What
Chef Mike worked hard on this episode.
Stuffed vine leaves are known as Dolma or Dolmer in my culture (Assyrian). They are prepped by filling vine leaves with rice, veggies, meat and seasonings and then rolling the ingredients in the leaves and then boiling or steaming them. I think they are originally greek though, but don't quote me on it.
That sounds really good. I want it now !
I've seen many of these in Lidl and wondered about themso thanks for the video ☺
I blames Atomic Shrimp for me being late for work. Since subscribing I have been watching all hos content and haven't slept
:| :/ :) :D XD
im not sure if they’re the same thing and I’m just dumb but my Greek side of the family always has stuffed grape leaves, not vine leaves, but what you ate is what they call the vegetarian version as it usually has pork from what I’ve experienced. We usually have lemon sauce with it which is basically the sauce from lemon rice soup and I think it taste amazing together
i love stuffed vine leaves. it's traditional food for my greek/arab family. not the canned version of course, you should try this food fresh. in fact, i think you would enjoy the process of making them yourself, since you gotta prepare the leaves beforehand, and you could even grow and use your own. And indeed it is suppossed to be a more herby/acidic flavour and not oily at all, since they are baked without any significant amount of oil, and it's actually a healthy food. Vine leaves have almost no calories and are rich in vitamin a, b, c, k and iron.
Stuffed cabbage and peppers a taste of childhood I distinctly remember my grandpa making them thanks for the memories
I absolutely love these stuffed cabbage rolls, they are really good out of the can. Homemade ones are better of course but when I don't have the time to make them by myself, then I eat these ones.
They eat the stuffed cabbage in sweden and yes it's great freshly made. The stuffed cabbage was originally from Turkey hundreds of years ago.
Can you open the drinks with the can opener one day? XD
Yeah those stuffed leaves got me hungry as hell. Rice, onions, and some delicious steamed greens (the leaves)... oh god.
Anyone remember the somewhat anarchic TV show in the late 1980's, early 1990's, called 'Get Stuffed'? It was on after the pubs closed on the weekends, and made by 'Last Ditch TV', out of Ditchlingham, Norfolk.
"Wash your handies!!!"
Funny, I left a comment in one of your videos minutes ago about stuffed grape leaves. From your description, most of the ones I've tried here are like the 2nd can you tried. Our market's deli often has them, but I've had fresh, genuine ones and the ones in the can are not too much different. They are great as appetizers, or light, summer meal. I looked for them today, but they didn't have any. Oh well.
I have had the same problem with those cans of saucy fish splashing. One solution is to hold a piece of kitchen roll over the can whilst opening it.
I am sorry if you've displayed it somewhere but what is your intro and outro song? I love it!
It's called Soul Ballad by John Deley and the 41 Players
Stuffed vine leaves are better eaten cold, preferably just out of the refrigerator. I make them myself (not from a can) and add feta cheese to the rice mixture to bind it and give it flavour. Some of them fall apart when I take them out of the roasting pan and I eat those hot, but the ones that hold together go in the fridge.
I see you've definitely been to Lidl, I've seen all of those items in there recently! They've got the Eastern European event again this week, time to stock up on Cherry & raspberry 'jaffa' cakes again!
Have you ever dared try the fish soup in a bottle? I haven't! It doesn't look very appealing!
Lidl seems to be the 'go to' shop for youtubers at the moment!
What I hate about pull top cans is they always reach a point where they come about halfway off reach much more resistance, then when you tug harder the top rips right off and you cut yourself.
That stuffed cabbage looks like polish gołąbki, though its definitely not a polish one (can't tell what language that is on the can). Polish gołąbki are filled with both rice and meat (so kind of closer to the vine leaves you had, actually), though some people eat them with just meat as well, though without that many spices. Definitely not like a meat pierogi filling :P Meat pierogi filling is usually made from leftover meat, very finely ground - a filling like this would rather be in pelmeni. Also our tomato-red pepper sauce is sometimes served with some heavy cream or milk mixed in so it's more creamy.
@1:48 - It's all Greek to me. We have a concessionaire in the area that uses that name. His 80 year old mother cooks the food. It's divine!
My only critique for this series, honestly, is that the playlist is organized as "newest first" instead of "oldest first" which makes watching them in order a chore
Where im from we call stuffed cabbage "cigares au chou" (cabbage cigare) and its usually a mix of rice and meat (with a tomato sauce)
Did not expect to see "kåldolmar" (cabbage rolls) in this video, though I have eaten a lot of it I have never seen it in a can. I usually buy frozen ones, just cook in the oven and it is really delicious. It is a Swedish dish, but it is also popular in a lot of different countries with a lot of variations. I think it originated conceptually from the middle east, though don't take my word on that.
The stuffed cabbage leaves with ground beef and rice are a staple of the Russian cuisine too. They are called "golubtzi", which does not mean anything other than name of the food. Not sure why it's in a tomato sauce though. In Russia they are served with soured cream.
Stuffed vine leaves in Greece usually have minced meat in them ( sorry for the bad English )
Atomic Shrimp, composing an email from mobile: "please forgive my brevity"
also Atomic Shrimp: *masticating loudly*
Ahh, must be using K9 Mail. I used to use that.
When using the pullcap, you should bend it gently back and forth, the alst bit, till it snap off and it won't splash all over the place. After a few tries you'll get the hang of it. Good luck.
Heyyy I’ve had those stuffed vines!
3:14 The noise that second one made as it hit the bowl instantly reminded me that I didn’t like them😂
this is what i imagine those scammers eating while they're talking on the phone with you -- but try to say 'i just take a tea'
I have always called them stuffed grape leaves. What kind of vine are these from?
Grape vines - so they are the same thing you're describing. 'vine' here implies 'grape vine'
Yes, preserved in a brine which renders them quite malleable and somewhat tasty. Now try Thit Bo Nuong La Lot
I’m guessing the plastic lid for the stuffed vine leaves is to put on the can if you can’t finish. I would eat them with other fresh vegetables and salad, I like them cold. This type of food would be great for a picnic 🧺 but make sure you have plates and forks. I really miss going to the Greek islands due to Covid restrictions I love the food. I hope to soon visit a Polish shop to try their food out we have one about 30mins away.
Stuffed red peppers with fish are DELICIOUS when homemade
They are Romanian dishes. Normally they are stuffed with rice and minced meat in special and boiled at low temperatures for 3-4 hours and they are great with sour cream or horseradish. What you’ve got there are something similar but they had a total different Taste because are made with Tones of conservative ingredients.
In Romania this ones are called
Sarmale ( cabbage and vine leaf rolls )
Edit: here you have a link for anyone who wants to try them
www.jocooks.com/recipes/sarmale/
The stuffed greek wine leaves are always good and can be eaten cold, hell, that's how I eat them and everyone I know. They just get mushy if heated up I think and taste amazing the way they are
The cabbage thing seemed to have been intended for sale in Denmark or Northern Germany, I wonder if I can find it in my local store.
I doubt you'll see this comment on a two year-old video, but I've been watching this playlist while laying up sick with covid. I came from your scam videos and tend to mainly watch those, but these videos are so relaxing and homey with the presentation and delivery. Have a good day Mr. Shrimp :)
funny how the least attractive can design had the best stuff stuffed in it
great vid ta
Never knew you were supposed to warm up stuffed grape leaves... I've always eaten them cold!
yep eat them cold is best
I love heading people slurp and chew. Such a relaxing sound. 😔
I've been eating canned vine leaf dolmas for two days now. Eridanous is a good brand, but Palirria is the best!
Pull tab cans. Manipulate it back and forth at the end, it comes free without the juice fling.
Yep, every time with the pull tab cans. It’s the worst when you’re eating sardines or something and get fish juice everywhere
This reminds me, Ive got a tin of stuffed vine leaves in the cupboard.
I buy those stuffed vine leaves the mint ones you preferred, here in Australia. I serve two vine leaves with a salad, crusty sourdough bread and hummus. I'd like to try those cod stuffed peppers. Interesting and amusing videos.
Are there any non-trivial differences in canning technologies around the world? Ring pulls are a historic example.
In Romania we eat those alot. They are the crown jewels on our tables.
I’ve really enjoyed watching your videos please keep them coming
I find it amazing that there is that much weird stuff in cans.
Dolmades! I love Dolmades! I can eat the whole tin.
I'm guessing you get more chance of getting metal particles when using a tin opener?
Trader Joe's (the American grocery chain) once had a great canned Dolmas, but now there's only a quinoa version :(
This is like ASMR.
Asmr?
Vineleaf are normally eaten with garlic yogurt and on top of that buttered salted tomato paste.
you prepare the garlic yogurt by whisking garlic and yogurt together until it gets creamy and you make the tomato paste sauce by stirring tomato paste, lots of salted butter, and if needed a little bit of water on a small pan until it gets homogenous and creamy. To serve: filled leafs then yogurt then tomato sauce on top of each other.
Man I respect the size of the bites you take .brave man.lol
His voice is a mix between a Halflife Scientist and Gordon Ramsay
Brilliant stuff...wahooooo 100 shows..❤