This guy, just a friendly soul and human. TH-camrs nowadays: Gangsters, Screaming. This guy: Educational in a fun way, calm human being. Thank you for making my day!
I just wanna say, Mike, your content never ceases to be interesting. I was first drawn to your channel by your scambaiting. It was in one of those episodes you explained you were a variety channel, and I found your weird stuff in a can. I never know what to expect with a new upload by your channel, but I always know it will be fascinating!
An old tip I learned as a child to open tight jar lids is to pop a small hole in the lid with something like an old fashioned tin opener (I know you'll probably have one of those). The hole releases the pressure inside the jar and they usually come off very easily after.
I usually lever the edge of the lid with fork handle until the air is sucked in. Also, it really helps with the grip on shiny lids if you grip them with some sandpaper
We Aussies like to think we're fairly close culture-wise to Brits but so often in videos like these I'm reminded of how far we've digressed from the path. Dehydrated and fried gherkins sounds bloody delicious though. FWIW the ones you're calling cornichons are the ones we call gherkins. And the fact that they puffed up like prawn crackers has inspired me to get my dehydrator out of the spare room :D
This is unrelated, but imagine being in a fight and your enemy straight up pulls out a dehydrator and fucking pulls water out of your body like a fleshy sponge
Don't dehydrate them. Let them sit out a few hours, sliced, on a tea towel, then dip them in batter and fry. Serve with a dip. Excellent video as always, ☺
Hi ! A few years ago I tried some fried pickles, but they weren't dehydrated. The guy just used some batter around them, and fried them like that. And it was to die for.
Yes they’re fairly common in the US. They don’t dehydrate them first though and they usually lightly batter them (like a beer batter). Dill pickles chips are what I’ve usually seen, and they’re very good. I could be wrong, but isn’t it the burger chain Red Robin that has them as a regular menu item? Or maybe it’s Twin Peaks that has them? I forget exactly, but one of those non-fast food, sit-down burger chains. 🍔 😛
@@psidvicious Red Robin in Canada has them! I've seen them on the menu of a lot of steakhouses and burger joints. Canadian Brewhouse has really good batter on theirs.
Normally I dislike sugar-made pickles such as gherkins but I tried pickled mackerel once and fell in love with it. The problem there is I used my fingers instead of a utensil and my thumb and forefinger reeked of raw fish for three days. "Out damned spot!"
I'm still relatively new to your content and I'm so glad to have found you! I learn something new nearly every video and love the diversity of your content. I also have to thank you for not having mid-roll ads. That's a massive plus for me and so appreciated!
If a jar vacuum-seals itself like this, what I like to do is get the business end of a metal spoon under the rim. From there, it can be levered until you hear gas escape, then the jar will open easily.
I bought the exact same jar of Gherkins from Lidl a couple months ago and struggled to open the jar as well I swear those things are glued on. I had to get the rubber gloves out to open it LOL
I had a gerkin craving when pregnant with my first baby 31yrs ago & I still eat them every week! I love veg crisps so might have to try these 😋 x Thanks 😊
Btw Babatunde, from a recent video, try peanut butter on pancakes if it’s available. Preferably with maple syrup or possibly honey, but I’ve never tried them with honey myself. 🥞 😛
I love the randomness of your posts. Everything from A to Z...but I have to admit that that anything that includes food or scam baiting are my favourites.
So we have this "pickle" (well they're certainly pickled, after a fashion) in South India that has to be fried before it can be enjoyed, that are made by soaking green hot chili peppers in a mixture of salt and whipped Indian Curds and dried in the sun for hours until they go brown and mushy, then fried in oil until crisp. Most commonly eaten as part of the seasoning for our puffed rice snack, or with curd rice, they're pretty hot, very savory, and immensely pleasurable to crunch into. These remind me of them, vaguely. I think your larger cucumber slices needed more time in the dehydrator, really, perhaps a flip and another few hours, so they had a fully crisp and dried exterior that can puff up.
I used to make and sell deep fried pickled gherkins in batter in my old pub. It's important you use a whole one as you can dry them with kitchen roll before dipping in flour then batter and frying. They taste really great and are an awesome bar food.
I love your creativity and your attitude to try out new and unconventional ideas. Maybe we are seeing something like this in the shops in the near future. 😁
Never tried to fry sweet pickles. I usually just drain some on a towel, batter them, then fry them. They're great when dipped in ranch dressing. It's a favorite pub snack here where I live.
When you make crisps in this fashion I cannot stress enough how thin and small the dried pieces need to be. Like a millimeter or skin thick and no bigger than an inch or so before they expand in the oil. Thick slices is probably why they tasted mushy on the inside. The crust that forms insulates the deeper interior of thick crisps as well.
A tip on how to easily open jars. Use a fork or pointy object. Poke it into the treads of the jar. Bend upwards so it pops, releasing any vacuum. Profit.
You are my audio book for bedtime. Love hearing you utter "John Warosa" as I fall asleep. I always have the sweetest dreams of me and John running away together with our 95 billion currency
@@maciej9280 Not exactly, but that might be tasty too. What I meant pickles in a brine where the concentration of salt is almost to the point where water can't dissolve any more (20-25% salt). They are unbelievably salty (kind of like salted fish). I'm not quite sure if there are any commercial products available on the market though.
I see there are some comments about fried dill pickles. I’ll add a bit of detail. I’m from Alabama, and fried dill pickles is a thing there. We don’t use kosher or sweet but plain dill pickles which might be hard to find there. Instead of slicing them lengthwise, slice them perpendicular to the pickle axis. Then toss them in some seasoned flour. I would usually use salt and Tony Chachere’s creole seasoning. Then fry them up until crispy and golden brown! Also, sometimes we have ranch or remoulade for dipping, but they can be eaten without the dip too.
I got those sliced gherkins from Lidl once and didn't realize they were sweet. They were *very* sweet, wasn't a fan, not surprised you basically got candied gherkin when you dried them out!
Tip: Whenever you find a jar that won't open easily, just try to get some air under the lid with a spoon in one or multiple places. Works every time and the spoon is a safe way to do it.
Mom used to make beef jerky and banana chips in food dehydrators and sell bags to local stores. I sure do miss the smell of those cooking.. fills up half of the house.
A fantastic idea! For me, I would enjoy this had they been Deli Dills (AKA Kosher Dills). Sweet pickles aren't my bag. I mean, I'll have some Bick's Sweet Mix with those little silver skin onions and cauliflower on the side of a large, rich meal... perhaps with some green tomato chow as well. Cuts the richness. I'd be interested in seeing what really salty, garlicky Dills would taste like - perhaps Polski Ogorki - and the texture, of course. I'll let you experiment and until then I'll stick with Dill Pickle chips (that's crisps to UK residents) but I do adore your videos, sir! Always interesting ideas, challenges, how-to's, and so much more. Subscribed! Keep well! Perhaps another £1 challenge? That's what got me into your channel. Regards from New Scotland. 🇨🇦 ❤️ 🇬🇧
Have you found yourself a new snack? I think now I have a reason to dust off the food dehydrator and give it a go! Thanks for putting this idea out there!
Interesting results! (American, here) the deep fried pickles/gherkins I've seen at pubs and such are usually battered or breaded prior to being fried. I don't think they're dehydrated first, though I'm not completely certain of that. I'd think that just removing the excess brine by draining them on paper towels would probably be sufficient. Either way, fun video!
Deep fried pickles are actually a popular dish where I live. But they, a) are made from sour dill pickles (little or no sugar) b) aren't normally sliced. Though they may be cut in half lengthwise. c) are breaded and usually dipped in ranch or other creamy dip. Interestingly, pickle chips are also a very common snack here. They aren't made from actual pickles though. They are actually what you folks call, "crisps" and are flavored with an acid blend along with salt, dill, a touch of garlic and whatever other seasonings and flavor enhancers the food scientists who designed them deemed necessary. They really are quite tasty.
This was really interesting and I love your thinking! I've been getting really curious about the growing list of unusual vegetable matter that's made into snack food but I don't think I've seen gherkin crisps on Amazon yet hehe. This morning I received popped lotus seeds from Amazon to try. I won't give a verdict, as I'm hoping you might expand into "Strange Things In A Packet" some time (I know, there's still many tinned wonders to explore but you do these taste tests so well). Would love you to tell us your verdict on some of these dried and/or fried or baked bizzarities making it onto our shelves these days! Thanks for another super video ☺️
here's what i do for stuck jars. i think because it's drawing a vacuum. lever up the edge of the lid a little with a butter knife until you hear it pop and it'll be easy to remove.
2 tips for opening a sealed jar: 1. Try having a towel on top of the jar, it can help. 2. Have a small knife with a spike on top, and try inserting it on the sides. This can break the seal and let air come in (you will hear a hiss sound) and then you open it normally as any other opened jar.
Not sure if you will read this 18 months on, but if you are struggling with a jam jar lid simply use a teaspoon to lift the underside edge of the lid slightly away from the jar, this will release the vacuum and it should be much easier to open.
Im not sure if its where im from (Leicestershire) but we say pickles to mean pickles, e. g. onions, cabbage, gherkins etc and we just call chutney well just chutney.
Yeah, that works. I tend to think of 'pickles' as the aisle in the shop, containing gherkins, chutneys, piccalilli, pickled beetroot, pickled onions and other veg, olives, etc
I dunno why but I'd love to watch a video of you making popcorn. I bet you could do a variety of flavours and I'm sure it'd be quite comical watching them pop!
If you have difficulty opening jars like those again try tapping the side of the lid with a spoon, or something, dent it slightly, and it will be easy to open
Doesn't need denting, just tap the lid edge on the edge of the kitchen worktop. Two or three knocks at most usually works. I'm the biggest weakling on the planet when it comes to jars, so this trick has saved me very many trips to the lounge to ask Mr Spiral to open a jar!!!
Hey there, consider boiling the gherkins alongside with pork chops and a bit of onions, it's a traditional eastern european recipe and it's very old. I used to like it very much when my grandma cooked it when I was a child.
There's a restaurant in a city near me where you can order fried pickles, and as I remember they weren't breaded, like the ones other people have mentioned in the comments. Interesting video, as always.
Nice! I experimented with dehydrated pickles a while back, but I made the mistake of using regular pickles--not sweet pickles. The end result was way too salty to eat. I'll be trying it again, with this video as a guide.
Probably could be done with something like seitan to get that similar stringy texture, but I think you'd need jaws of steel to chew on that when it's dried. It can be pretty chewy stuff at the best of times. I've been experimenting with adding vegetable suet to vital wheat gluten and it changes the texture quite a bit... Would love to see Atomic Shrimp Kitchens experiment on this one though!
In South Africa, we actually have some great tasting biltong alternatives - one is Romeo and Vera Butcherie, theirs is gluten free out of mushrooms and other stuff, its quite addictive.
Deep fried pickles are a really popular snack in the southern US. They aren't dehydrated though, just patted dry, battered and fried.
And in the Midwest, I always order them when a resteraunt has them they're just so good
Midatlantic reporting in, popular here, too
Second only to fried green tomatoes imo!
And my Lord they rock. I love a good fried pickle. Or green tomato!
They are very popular around here in Pennsylvania. I LOVE them!
This man's whole persona just screams down to earth, decent bloke! 😁 ❤️
Thank you!
@@AtomicShrimp you're most welcome sir! I appreciate your response 😀
Yeah I've always thought that about people who dry and deep fry gherkins 😂😂
@@m1169199 yep, they're the best folk around! 😁
If you blitzed them up, they might make an interesting seasoning for chips/fries.
This makes me want to go through my kitchen cupboards and fry EVERYTHING.
Deep fried ice cream! 😛
@@josefsinlimbo 😆 POW!! 😆
Lol
be sure to document your findings (and to have a fire extinguisher near you)
@@pepre7594 It started as a joke but now I’m seriously considering it. Deep-fried vegan ham sounds really damn good.
Just gotta say that I love your random videos. I appreciate you sharing my friend 👍
I can't even imagine what makes you think of these things, you either have an extremely inquiring mind or you were very bored that day.
From the sheer broad variety of his videos, gotta be the inquiring mind :D
@@LyingSecret an extremely bored inquiring mind
@@BoserPSN That makes it sound like what he does is boring, which I disagree with.
Im from ga. Fried pickles is a thing there. But yea not deyhrated
Yes To Both!
This guy, just a friendly soul and human. TH-camrs nowadays: Gangsters, Screaming. This guy: Educational in a fun way, calm human being. Thank you for making my day!
Can you name a single " gangster " TH-camr
@@bennybennerson7728 Not really gangsters, but breaking several rules and even laws.
@@vikeeeeeee ok you still didn't name any though
I just wanna say, Mike, your content never ceases to be interesting. I was first drawn to your channel by your scambaiting. It was in one of those episodes you explained you were a variety channel, and I found your weird stuff in a can. I never know what to expect with a new upload by your channel, but I always know it will be fascinating!
Keep the variety of videos coming we love them 👍
Mr. Mike, I find that dishwashing gloves provide a great grip to open recalcitrant jars.
You always answer the questions I never thought to ask. I appreciate that.
An old tip I learned as a child to open tight jar lids is to pop a small hole in the lid with something like an old fashioned tin opener (I know you'll probably have one of those). The hole releases the pressure inside the jar and they usually come off very easily after.
I usually lever the edge of the lid with fork handle until the air is sucked in.
Also, it really helps with the grip on shiny lids if you grip them with some sandpaper
I don't even like pickles, but you manage to make everything interesting.
Mom loves the pickle
@@unnamedchannel1237 what
Gawd I bloody love pickled guerkins
We Aussies like to think we're fairly close culture-wise to Brits but so often in videos like these I'm reminded of how far we've digressed from the path. Dehydrated and fried gherkins sounds bloody delicious though. FWIW the ones you're calling cornichons are the ones we call gherkins. And the fact that they puffed up like prawn crackers has inspired me to get my dehydrator out of the spare room :D
It's always amazing to me to watch you working with your chef's knife. You're a pro at slicing and dicing.
Solid steel willpower to not eat half the jar as you did this.
Yeah man for real
Lol I like pickles a little but half the jar at once what are you loony lol
Why would anyone do that?
@@Dawggo I could happily eat an entire jar!
@@ladyericaj56 lol too sour for me
You know things get serious when Atomic Shrimp brings out the dehydrator.
This is unrelated, but imagine being in a fight and your enemy straight up pulls out a dehydrator and fucking pulls water out of your body like a fleshy sponge
@@josefsinlimbo hol up
@@josefsinlimbo British sense of humour, geeeee!
I like the effort and imagination here.
Wholesome how you pronounce "Gürkchen".
Those precious pickled cucumbers satisfied nightly cravings way too many times.
Good video as always!
Guten day fellow deutsch speaker. Have eine schöne time.
Don't dehydrate them. Let them sit out a few hours, sliced, on a tea towel, then dip them in batter and fry. Serve with a dip. Excellent video as always, ☺
Yeah, I probably should have mentioned that I know frickles exist
@@AtomicShrimp to be fair, I probably should have known you knew that. ☺
We eat those all the time at home. Love from Florida. We fry them without dehydration and dip in ranch.
Go on, admit it, when you went out of shot with the jar, you got Mrs Shrimp to open it for you.😁
Hi !
A few years ago I tried some fried pickles, but they weren't dehydrated. The guy just used some batter around them, and fried them like that.
And it was to die for.
Fried pickles like that are pretty common in the US. The best ones are the wedge-cut pickle spears dipped in either ranch or blue cheese dressing.
@@Dfarrey we have them in Canada, too! Great with chipotle dip!
They sell those at a few places around my neck of the woods, and they are damn good.
Yes they’re fairly common in the US. They don’t dehydrate them first though and they usually lightly batter them (like a beer batter). Dill pickles chips are what I’ve usually seen, and they’re very good. I could be wrong, but isn’t it the burger chain Red Robin that has them as a regular menu item? Or maybe it’s Twin Peaks that has them? I forget exactly, but one of those non-fast food, sit-down burger chains. 🍔 😛
@@psidvicious Red Robin in Canada has them! I've seen them on the menu of a lot of steakhouses and burger joints. Canadian Brewhouse has really good batter on theirs.
Normally I dislike sugar-made pickles such as gherkins but I tried pickled mackerel once and fell in love with it. The problem there is I used my fingers instead of a utensil and my thumb and forefinger reeked of raw fish for three days. "Out damned spot!"
I'm still relatively new to your content and I'm so glad to have found you! I learn something new nearly every video and love the diversity of your content. I also have to thank you for not having mid-roll ads. That's a massive plus for me and so appreciated!
Fried dill pickles are a common appetizer in the American South, but I think they have a batter on them. Quite good though.
I can confirm as I live there, they do have batter and are really good
Frickles are good!
When do we not fry food
They are breaded, or at least the ones I have made were
there battered and delicious.
If a jar vacuum-seals itself like this, what I like to do is get the business end of a metal spoon under the rim. From there, it can be levered until you hear gas escape, then the jar will open easily.
I bought the exact same jar of Gherkins from Lidl a couple months ago and struggled to open the jar as well I swear those things are glued on. I had to get the rubber gloves out to open it LOL
A spoon breaks the seal
As someone who loves potatoes and vinegar I have tried marinating sliced potatoes in leftover pickle juice and they worked well as fries.
I had a gerkin craving when pregnant with my first baby 31yrs ago & I still eat them every week! I love veg crisps so might have to try these 😋 x Thanks 😊
This is great.
Hi Babatunde.
@@pek5117 hello Bob
@Guts this is my most fav TH-cam channel. I'm always here.
@@africa_everyday I hope your channel is doing very well.
Btw Babatunde, from a recent video, try peanut butter on pancakes if it’s available. Preferably with maple syrup or possibly honey, but I’ve never tried them with honey myself. 🥞 😛
You rocked this one. Excellent work. Culinary research.
Here in The States....we egg wash, then flour pickle slices...then deep fry.....DELICIOUS!!!!
I love the randomness of your posts. Everything from A to Z...but I have to admit that that anything that includes food or scam baiting are my favourites.
Here in the U.S. deep fried pickles are different. towel dry slices or whole pickle & roll in batter. Beer natter, tempurs, etc. Season & deep fry.
So we have this "pickle" (well they're certainly pickled, after a fashion) in South India that has to be fried before it can be enjoyed, that are made by soaking green hot chili peppers in a mixture of salt and whipped Indian Curds and dried in the sun for hours until they go brown and mushy, then fried in oil until crisp. Most commonly eaten as part of the seasoning for our puffed rice snack, or with curd rice, they're pretty hot, very savory, and immensely pleasurable to crunch into. These remind me of them, vaguely. I think your larger cucumber slices needed more time in the dehydrator, really, perhaps a flip and another few hours, so they had a fully crisp and dried exterior that can puff up.
I used to make and sell deep fried pickled gherkins in batter in my old pub. It's important you use a whole one as you can dry them with kitchen roll before dipping in flour then batter and frying. They taste really great and are an awesome bar food.
I love your creativity and your attitude to try out new and unconventional ideas. Maybe we are seeing something like this in the shops in the near future. 😁
Never tried to fry sweet pickles. I usually just drain some on a towel, batter them, then fry them. They're great when dipped in ranch dressing. It's a favorite pub snack here where I live.
Your channel really is one of a kind, thank you for existing!
I think cutting potatoes into strips and deep-frying might be good 🤔
Maybe a little ketchup or mayonnaise for dipping?
Never know, could be a hit!
🤪
I enjoyed the fried pickle tasting music.
Several restaurants in Kentucky deep fry pickle chips in batter. No dehydration. Just dry them off batter them and fry. I live them
That look tasty, nice for quick snack. In the US they dip the pickle in batter and then they deep frie it. I've never tried it yet.
Golden bars of strange origin. John Warosa would probably like some.
When you make crisps in this fashion I cannot stress enough how thin and small the dried pieces need to be. Like a millimeter or skin thick and no bigger than an inch or so before they expand in the oil. Thick slices is probably why they tasted mushy on the inside. The crust that forms insulates the deeper interior of thick crisps as well.
very entertaining and defo interesting idea, would love to try.
A tip on how to easily open jars. Use a fork or pointy object. Poke it into the treads of the jar. Bend upwards so it pops, releasing any vacuum. Profit.
It is nice to see you keeping busy during your retirement.
Mmmmm.. those dried gerkins would be lovely fried in tempura batter.. yum
You are my audio book for bedtime. Love hearing you utter "John Warosa" as I fall asleep. I always have the sweetest dreams of me and John running away together with our 95 billion currency
Looks very appetising
I'm from south texas USA and I LOVE fried pickles. I bet this is delicious.
You can get deep fried pickles and nearly every bar here in America and the dill variety works really well and yes they usually have breading on them
That sounds and looks like something really delicious. I imagine vinaigre-ey, salty, crispy deliciousness
Of course they have the texture of a corn snack because they are CORNichons! We should have expected that.
CUEcumber the applause.
Sounds DILLicious!
I didn't get that at first, I'm kind of VEGged out.
@@lizh1988 groan, you can tell its pantomime season.
I love the sound of you chewing gherkins.
I do miss the the squirrel.
Live Free or Die Mr. Atomic Shrimp. xo.x.
This would probably be great with the salty kind of pickles, the ones that are pickled in a very salt brine.
sour ones you can get in ethnic stores ?:) might be worth a try
@@maciej9280 you can get them in the non-ethnic stores too. My family never did Gerkins with sugar and we are yokels.
@@maciej9280 Not exactly, but that might be tasty too. What I meant pickles in a brine where the concentration of salt is almost to the point where water can't dissolve any more (20-25% salt). They are unbelievably salty (kind of like salted fish). I'm not quite sure if there are any commercial products available on the market though.
Mmm, kosher dill pickles beat sweet pickles hands down.
Oh wow, I have had deep fried regular pickles. I have never tried gherkins that were fried. Sounds good.
...and i obviously commented way too early. I have never had pickles/gherkins cooked this way. I will give this a try.
Good way to pop a tricky jar is to lever a thin teaspoon against the part of the lid that goes down on the outer lip - helps release the seal I think.
Fried pickles are popular in the midwest as well! Very tasty especially when paired with a southwest style sauce!
I see there are some comments about fried dill pickles. I’ll add a bit of detail.
I’m from Alabama, and fried dill pickles is a thing there. We don’t use kosher or sweet but plain dill pickles which might be hard to find there. Instead of slicing them lengthwise, slice them perpendicular to the pickle axis. Then toss them in some seasoned flour. I would usually use salt and Tony Chachere’s creole seasoning. Then fry them up until crispy and golden brown! Also, sometimes we have ranch or remoulade for dipping, but they can be eaten without the dip too.
I got those sliced gherkins from Lidl once and didn't realize they were sweet. They were *very* sweet, wasn't a fan, not surprised you basically got candied gherkin when you dried them out!
My parents used to can pickles, some kosher style, some sweet. I had to be mighty hungry to ever eat the sweet. 😝
Tip: Whenever you find a jar that won't open easily, just try to get some air under the lid with a spoon in one or multiple places. Works every time and the spoon is a safe way to do it.
Running it under warm water works too
just punch a hole in the lid with a small knife
@@yurka63 this one scares me a bit but whatever goes to everyone.
@@yurka63 Ice pick. If they even make them anymore 🤔.
Hot water on the lid only, under the tap. Open with caution.
Man you are making amazing content that I didn’t think I would like but I love it
I love pickles. I love fried food. Have to try.
Oh I think with this you opened Pandora's box of fried vegetables. And I like it
Mom used to make beef jerky and banana chips in food dehydrators and sell bags to local stores. I sure do miss the smell of those cooking.. fills up half of the house.
A fantastic idea! For me, I would enjoy this had they been Deli Dills (AKA Kosher Dills). Sweet pickles aren't my bag.
I mean, I'll have some Bick's Sweet Mix with those little silver skin onions and cauliflower on the side of a large, rich meal... perhaps with some green tomato chow as well. Cuts the richness.
I'd be interested in seeing what really salty, garlicky Dills would taste like - perhaps Polski Ogorki - and the texture, of course. I'll let you experiment and until then I'll stick with Dill Pickle chips (that's crisps to UK residents) but I do adore your videos, sir! Always interesting ideas, challenges, how-to's, and so much more. Subscribed!
Keep well! Perhaps another £1 challenge? That's what got me into your channel.
Regards from New Scotland. 🇨🇦 ❤️ 🇬🇧
This sounds hella good ngl
Have you found yourself a new snack? I think now I have a reason to dust off the food dehydrator and give it a go! Thanks for putting this idea out there!
Interesting results! (American, here) the deep fried pickles/gherkins I've seen at pubs and such are usually battered or breaded prior to being fried. I don't think they're dehydrated first, though I'm not completely certain of that. I'd think that just removing the excess brine by draining them on paper towels would probably be sufficient. Either way, fun video!
Hi. I often have the whole one's. But you know I might try the preslice one when I go shopping today.
Thanks.
I had the same pickled gherkins and had exactly the same problem trying to get the lid open. I had to pierce the lid to release the vacum in the end.
Came for the scam baiting, stayed for the pickles, I love pickles
I love the theme music.
Your usepic 😆😂🤣
Now that’s something I’d like to try. I love any kind of pickle :)
Reminds me of making homemade pork rinds or rice Chips. Cool!
Deep fried pickles are actually a popular dish where I live.
But they,
a) are made from sour dill pickles (little or no sugar)
b) aren't normally sliced. Though they may be cut in half lengthwise.
c) are breaded and usually dipped in ranch or other creamy dip.
Interestingly, pickle chips are also a very common snack here. They aren't made from actual pickles though. They are actually what you folks call, "crisps" and are flavored with an acid blend along with salt, dill, a touch of garlic and whatever other seasonings and flavor enhancers the food scientists who designed them deemed necessary. They really are quite tasty.
This was really interesting and I love your thinking! I've been getting really curious about the growing list of unusual vegetable matter that's made into snack food but I don't think I've seen gherkin crisps on Amazon yet hehe. This morning I received popped lotus seeds from Amazon to try. I won't give a verdict, as I'm hoping you might expand into "Strange Things In A Packet" some time (I know, there's still many tinned wonders to explore but you do these taste tests so well). Would love you to tell us your verdict on some of these dried and/or fried or baked bizzarities making it onto our shelves these days!
Thanks for another super video ☺️
That looks great.
Oh dear, I don't know if I'd be able to go ahead with them, good that you had a bash
here's what i do for stuck jars. i think because it's drawing a vacuum. lever up the edge of the lid a little with a butter knife until you hear it pop and it'll be easy to remove.
I'd dehydrate some of the bigger sweet and salty smaller ones and blend them into a seasoning powder for the chips ! 😁
Bestest idea ever!
2 tips for opening a sealed jar:
1. Try having a towel on top of the jar, it can help.
2. Have a small knife with a spike on top, and try inserting it on the sides. This can break the seal and let air come in (you will hear a hiss sound) and then you open it normally as any other opened jar.
Not sure if you will read this 18 months on, but if you are struggling with a jam jar lid simply use a teaspoon to lift the underside edge of the lid slightly away from the jar, this will release the vacuum and it should be much easier to open.
Im not sure if its where im from (Leicestershire) but we say pickles to mean pickles, e. g. onions, cabbage, gherkins etc and we just call chutney well just chutney.
Yeah, that works. I tend to think of 'pickles' as the aisle in the shop, containing gherkins, chutneys, piccalilli, pickled beetroot, pickled onions and other veg, olives, etc
Watermelon in the dehydrator is the business. You should do a sweet treat dehydrator video!
Very awesome. Best channel on TH-cam
I dunno why but I'd love to watch a video of you making popcorn. I bet you could do a variety of flavours and I'm sure it'd be quite comical watching them pop!
would be cool to see a feast/large dinner of all your experiments with guests!
If you have difficulty opening jars like those again try tapping the side of the lid with a spoon, or something, dent it slightly, and it will be easy to open
Doesn't need denting, just tap the lid edge on the edge of the kitchen worktop. Two or three knocks at most usually works. I'm the biggest weakling on the planet when it comes to jars, so this trick has saved me very many trips to the lounge to ask Mr Spiral to open a jar!!!
@@woadspiral They make a tool for that. Pretty much like the kitchen equivalent of a mechanics oil filter wrench. Sounds like a stocking stuffer! 🌲
Or hold the lid part of it under hot running tap water, open with a towel over the lid.
Hey there, consider boiling the gherkins alongside with pork chops and a bit of onions, it's a traditional eastern european recipe and it's very old. I used to like it very much when my grandma cooked it when I was a child.
I live in Scotland, and our local chippy sells battered pickled onions if you ask, they're amazing with gravy 😋😂
There's a restaurant in a city near me where you can order fried pickles, and as I remember they weren't breaded, like the ones other people have mentioned in the comments. Interesting video, as always.
Nice! I experimented with dehydrated pickles a while back, but I made the mistake of using regular pickles--not sweet pickles. The end result was way too salty to eat. I'll be trying it again, with this video as a guide.
love it! you should try to find a beef jerky meat substitute next, thatd be extraordinary
Probably could be done with something like seitan to get that similar stringy texture, but I think you'd need jaws of steel to chew on that when it's dried. It can be pretty chewy stuff at the best of times. I've been experimenting with adding vegetable suet to vital wheat gluten and it changes the texture quite a bit... Would love to see Atomic Shrimp Kitchens experiment on this one though!
In South Africa, we actually have some great tasting biltong alternatives - one is Romeo and Vera Butcherie, theirs is gluten free out of mushrooms and other stuff, its quite addictive.
Love ur vids man, hope your doing well.