Should this have been two videos (a 10 minute foraging guide and a 15 to 20 minute recipe)? Would you prefer that, or do you prefer the integrated type?
The integrated format is more rounded, it adds reasoning and amounts/volume to the foraging part and sourcing to the cooking part. Two individual videos wouldn't have that direct connection.
"...That's the oven, not the Ark of the Covenant..." I love your dry humour. Never stop. Enjoyed the little clip of the 'Soggy Bottom Boys' too. Your cheese and onion pasties looked delicious, too. Thank you for sharing!
I've decided I'd rather receive a bouquet of Three-Cornered Leeks, Ramps and Chives (which sounds like a Cher song) than flowers. This recipe looks amazing and right when I wondered, "I might prefer potatoes over lentils," you served it with mash. And that mature cheddar is a wow.
A huge handful of tough old crow garlic tied with a bouquet garni makes a great stock or soup addition due to its pungency. The white part at the very bottom can be crunchy and sweet (but still spicy) earlier in the spring. I've been cooking with them through a lot of April because we get so many on the East Coast of the US.
Thanks for a wonderful video! In my defense, Magikarp and Feebas, like most Pokémon ( including plant types) loudly announce their species names when encountered in the wild. So it’s probably a little easier to identify them. But point well taken😄
Seems like almost everyone likes the mixed content of the longer videos. Me too, definitely - it’s like a story and has a purpose to it. Those pasties looked wonderful x
I liked the long video format. It felt conceptually whole and conveyed the emotional experience of foraging then cooking with what you found. My favorite parts were the beauty shots of the three cornered leek, the first shot of you cleaning the leeks in the sunlit sink, and the way that you're very transparent about the general experimental nature of cooking.
I love the sound of chopping green onions. In southeast Oklahoma, there is a spring tradition of wild onion supper. It is wild onion and eggs cooked together in a scramble or omelet. I believe it's a Choctaw tradition, or at least that is where I encountered it.
That Choctaw tradtion of eating eggs and wild onions is a more modern one. The Choctaw and the Cherokee were not native to Oklahoma. But the dish is very tasty and is in keeping with spring foraging practices overall.
Thanks for the video I always enjoy these. I have both this and ground elder in my garden and it was overrun by the ground elder until a few years ago. I have found the only way to combat this is to dig up the entire garden and filter out the roots and bulbs of the plants every year. This has now reduced the amount of plant that come up each year but they still are not gone.
I had a problem with horsetails in my last house and I was able to eradicate them by just repeatedly picking them until they eventually ran out of energy. Could not get rid of the bindweed, as it kept coming back from outside of the fences
This is essentially the best solution to a lot of weed problems. Dig up the bed, taking out all rhizoms, bulbs and roots, and then replant. Only thing this doesn't work with is Japanese knotweed, Fallopia japonica. Is that plant as much of a problem in the rest of Europe as it is here?
I love guys like Atomic Shrimp who demonstrate humans aren't specialists. We are supposed to know a little about everything , not everything about a little like people these days.
Good video! One good way to tell Ramson leaves from Lily-of-the-Valley leaves in absence of flowers is that ramson leaves are stemmed and have a middle rib, while Convallaria leaves aren't stemmed or ribbed. It can be difficult to tell the leaves by smell when your hands smell of garlic from picking. Edit: And then you mentioned the problem with the smell test. Very good video.
3:00 thats very interestingd, in my native language "Bawang" is "onion" "Bawang putih" which literally translate to "white onion" is "garlic" "Daun bawang" which literally translate to "leaf onion" is "leek"
Almost all of these grow in my home country of Finland as well, but almost exclusively in Åland and in some places in the southwest where I unfortunately never go! The only onion-like flavor I can find in abundance here is garlic mustard, and it isn't even an allium. I have, however, found a few places where chives and field garlic (allium oleraceum) have grown out in the wild, as well as one place where I found a little sand leek (allium scorodoprasum), but since they're so rare here, I haven't bothered to pick any.
I really like how nothing is wasted. I recently batched cooked potato and cauliflower with cheese sauce, froze left overs and placed some on an upturned Pyrex lid under the grill with some breadcrumb and cheese. Gorgeous. To think years ago such leftovers would have been, and were, discarded.
I just picked some bear garlic the other day! I was walking along the river and I could smell it in the air. I identified the plant and got some for cooking. It was not bad at all. I just discovered it and now you made a video about it. That's amazing! 😁
May is ransom month! When I lived in England I knew where it grew but I could never get at it (on steam banks in woodland and surrounded by blackthorn ‘fencing!’ Here in Wales, I’m in the valleys and though there’s a woodland on my doorstep, there are no signs of any ransoms or other wild species. P.O.I. In Tyneham village school (now a military range in Dorset) one of the children wrote a story about ‘They hens eating they ransoms, and they had to throw the eggs away!’ I think ransom flavoured eggs would be absolutely gorgeous!! Thanks for the recipe. They hunt us on for they ransoms 😆
Trying a variation on this recipe tonight. I used some Chinese green onions that were gifted to one of my coworkers on a delivery. They looked almost like grass but sure enough smelled like onions and garlic. The man who gifted them supplies a grocery nearby so I know they are safe. I used a whack of bacon chopped fine, all those onions, cheese, the lentils and oats, marjoram in the dough and some pepper. Made the dough like you, only used 400g flour instead so I upped the recipe. Turning out great so far, the filling is surprisingly delicious. The lentils are a very welcome texture for the mixture of otherwise soft greens and bacon. Certainly a recipe worth trying out at home.
I made this rough puff pastry recipe today! It was a hit at the potluck. I used your acid set cheese recipe to make a pastry filling and put it on top of this puff pastry. I made two, one was topped with garden tomatoes and the other had wild foraged berries. Thanks for the recipes!
Awesome! Rambling thru the woods while sharing your staggering knowledge of local flora always makes for a great experience while sipping a mug of coffee. And a bit of cooking thrown in, even better.
Planted out some leeks this week around a gooseberry bush, which this year has hundreds of young berrys! Could be a decent crop this year! Ransoms are incredibly plentiful down along the Afon Wygyr here in Cemaes Bay, the same can be said for watercress. It's definitely watercress as an 83 year old local lady confirmed so. And went on to tell me that when she was first married, they would forage as money was tight!!
Really impressed with your presentation. Even though I am a plant based eater who now has to be gluten-free so can’t make this recipe I appreciate your efforts. You come across as a natural educator.. who now has a new fan ( albeit an agéd one). 👍
My quarter cherokee grandma always used the sniff test, roll the stalks in your hands and sniff your palm. Though it's hard to mistake indian onion (what she called it, you call it crow garlic) for much else. Also she told me to only ever pick half of whatever is in a patch so the rest can grow back. Love indian onion, perfect time of year for a video like this.
the 3 cornered leeks have also taken over my backyard in california. ive been in my apartment for about two years so ive definitely reduced the population, but i still go out and pick those suckers every week. I also live on a paved over dune with a massive ant problem, so that definitely explains how i find the baby bulbs in my potted plants
I just transplanted some Ramps to my yard in the US. I also started ramps from seed... But will be waiting a few years for a decent crop. I have some crow garlic that likes to grow in my flower garden. I also have some garlic chives or Chinese chives, which were planted at some point.. like a decade ago. Bloom and sets seeds every year.
So exciting to see you reference Adam Ragusuea! I watch absolute everything he posts. Such a good mix between cooking, recipes and the science behind it all!
I have a lot of crow garlic growing near my house, for ages i always thought it was spring onion but after inspecting the bulbs more carefully they were garlic shaped,now i know the name. love these videos, i always learn something.
Great timing! Wild garlic is at peak abundance near me right now! My dad made some wild garlic pesto and garlic mayo the other day! :) Also we had chives growing in our garden too, buuut my brother went and picked some to put in his morning omelette... he picked some of my mums daffodils instead 😅. He didn’t even realise they weren’t chives! He was luckily fine though because it was only a small amount. I’m really glad you noted the similarities in your video, it is very informative! Thank you so much 😊
It's ramsons season in Sweden and I'm currently trying out your fermented pickled ramsons, though I used gochugaru (same chili flakes used in kimchi). Done in two weeks, really looking forward to it!
@@Chenty91 Oregon! I am not complaining! A year ago in June there were 2 weeks of COOKING heat, up to 120 degrees F in some neighborhoods as recorded by a local university climatology professor. This April is the rainiest on record and I will take it!😃
I was picking wild garlic in Skipton woods a couple of years ago when I bumped into a bloke I know who was with some Danish people that were staying with him. I was explaining the foraging rules here and the Danish chap told me that you can pick as much as you like from anywhere in Denmark so long as it fits in your hat. My next quest would be to go food hunting in Denmark with a thirty foot tall top hat.
Looks great! I don't think we come across tricornered onion in Pennsylvania, but there is a much skinnier leaved wild onion and garlic that do grow invasively here, Likes finding spots in peoples lawns, you can really smell it when you hit them with a lawnmower. tends to grow faster than the lawn-grass, so they stand out and let you know they are there one way or another.
So that's how you make rough puff. I was already inadvertently half way there when I make my shortcrust as I remember not quite incorporating the fat into the flour once and remarked on how much more flakey it made the end pastry as a result. It's basically shortcrust done badly and ironically works better as a result lol
You could try lacto-ferment pickling the three-cornered leeks much like you did with the ramsons! Might put a sizeable dent to them in your garden. I've had green onion kimchi before (see 'pa-kimchi'). That might be worth doing. but with the leeks.
So funny Michael I was just looking at some flowers my friends yard trying to discern what it was and then you put a snapshot thumbnail of the very scallion type thing today thanks buddy you got some interesting videos.
The idea of adding in spinach is perfect. TBH I might suggest adding a bit of feta cheese as well. classic combo and the leeks with this rough pastry would go down a house fire. somehow I don't imagine any of it getting cold as I would likely finish the lot.
Timely video, just started picking wild garlic/onion from my yard about a month ago I _think_ what I've been picking is crow garlic, it's considered invasive here. I've found that the young flower bulbs are really good, maybe the best part of the plant. Around here you have to watch out for crow's poison (nothoscordum bivalve), rain lilies (zephyranthes stellaris), and maybe death camas (zigadenus nuttallii), but I stay away from anything that doesn't smell like onion/garlic
Very good video. I now know what the three-corner leeks are. Have often seen them and been puzzled by the onion smell when they are clearly not ransoms. Nice recipe too.
I live in Devon and can confirm we have a lot of tri cornered leek, it's abundant in my local country park, I've never cooked with it, though I would live to try to 😋
Here's a tip for when you forget to tare your scale before adding the food. Tare it food and all, then after taking away the food place the container back on the scale. Many scales will correctly show negative weights, that is, weights less than the tare, which in this case would be the exact negative of the weight of the food. This even has the advantage for precision nuts that the food that sticks to the container (and so not added to the finished dish) does not get counted.
Man i love how little grass lawns I'm seeing in the video. Is this common in the UK to let your grass get tall or plant gardens? Working in watershed protection i try to get people in the US here to have these kinds of lawns and plantings. Far better for erosion control than a low mowed yard.
As soon as my kids were old enough not to want to 'play' on a lawn anymore (it was never big enough for football or anything, mind) then I planted what small amount of 'lawn' we had with wildflowers and grasses. It's much nicer and less maintenance, just slightly less 'little kid'-friendly.
I find when trying to differentiate between your Russel Crowes and your Gerard Buttlers, it's important to use not just sight but sound as well. The difference between the light Scottish brogue and the broader Australianish noises they make are far easier to distinguish. Also, could use the wild vege for bulk and maybe add a bit of ordinary onion or garlic (or both) for flavour. Surprised there wasn't a heaping of pepper on it somewhere, I'm guessing that was to preserve the natural flavour. That pastry looked like crispy perfection to me though, and the sound was to die for. Thanks!
Mike and fellow Shrimp-niks, I agree with the majority, Integration please, like the old star trek episodes. I recently saw a video about goldfish and their attention spans. The actually remember things for quite a while and can learn to do simple tasks. I find there are folks of all types in every generation 😃. I took a statistics class in college and I recall reading that if you take a world statistic, say for IQ and then look at a sub group say Brazilians you'll find that the general distributions and percentages are similar. Mike, the fantastical final frolic was FABULOUS. 😂 JIM Oaxaca
I understand your frustration with the invasive plant in your garden. I bought a very innocent looking 4 inch pot of Houttuynia cordata years ago. After a few years, it had invaded and taken over most of my flower beds. It has underground stems, the least little bit of which will put forth new plants. Digging and sifting the soil in the entire garden is the only way to eliminate it. I have moved recently and thankfully left that battle behind me but when plant shopping I have mentioned to nurseries that sell it that it should not be. Surprisingly, they argue with me and assure me it is a pretty plant, there is no problem. I assure anyone reading this it IS a monster plant. Do not buy it! The common name I've seen for it is Chameleon plant, though there may be others. Please forgive the rant but your story touched that nerve. I appreciate your videos, always interesting and fun, take care and many thanks! 🌸
Yeah, I always get a few people commenting to the effect that people shouldn't fuss about invasive species, but if left unchecked, this stuff would smother most of the other plants in the garden, and that's just the garden - in unmanaged woodland with nobody to weed it out, it runs rampant and impacts biodiversity. I mean, the bees like it, so every cloud has a silver lining, but the plant is a monster.
@@AtomicShrimpWe definitely need to be aware of these things with the world getting 'smaller' and people introducing plants and animals to areas far from where they originated. It's often too late before we realize the damage done. 🌸
Have you ever visited Cheddar? I watched a video from FoodInsider and they visited a creamery there that still ages their cheddars in caves! Thought that would be fun.
While watching this video I made my own food experiment. While the meatballs in tomato sauce were anything else than exceptional, I actually enhanced the green salad with the petals of two pansy flowers.
Should this have been two videos (a 10 minute foraging guide and a 15 to 20 minute recipe)? Would you prefer that, or do you prefer the integrated type?
I like this format, it's nice to see the whole process in one video 😄
I myself really appreciate the integrated type! Its the best of both worlds in one video :-)
I like the variety of content and mish mash aspect(see what I did there)of your videos .So for me personally I’d keep it as it is👍
The integrated format is more rounded, it adds reasoning and amounts/volume to the foraging part and sourcing to the cooking part. Two individual videos wouldn't have that direct connection.
This format was wonderful 😊
I love both plant identification and foraging, as well as cooking videos. This blends my two favourite topics ❤
I didn't know I needed a video that included Mike frolicking in a meadow, until this video.
Never change, you are wonderful.
The man is just adorable isn’t he.
My life is better just from seeing that.
"...That's the oven, not the Ark of the Covenant..." I love your dry humour. Never stop. Enjoyed the little clip of the 'Soggy Bottom Boys' too. Your cheese and onion pasties looked delicious, too. Thank you for sharing!
I love the sarcasm come through lol
killed me without warning..but prepared me for the obligatory napalm comment..
The Soggy Bottom Boys was a welcome surprise
I've decided I'd rather receive a bouquet of Three-Cornered Leeks, Ramps and Chives (which sounds like a Cher song) than flowers. This recipe looks amazing and right when I wondered, "I might prefer potatoes over lentils," you served it with mash. And that mature cheddar is a wow.
A huge handful of tough old crow garlic tied with a bouquet garni makes a great stock or soup addition due to its pungency. The white part at the very bottom can be crunchy and sweet (but still spicy) earlier in the spring. I've been cooking with them through a lot of April because we get so many on the East Coast of the US.
Good tip! 🙂👍
Thanks for a wonderful video! In my defense, Magikarp and Feebas, like most Pokémon ( including plant types) loudly announce their species names when encountered in the wild. So it’s probably a little easier to identify them. But point well taken😄
Well that's only in the anime. In the games, they just make noises reminiscent of dial-up modems dying.
@@GirishManjunathMusic you can also learn to identify them by those 'cries' too! :)
Seems like almost everyone likes the mixed content of the longer videos. Me too, definitely - it’s like a story and has a purpose to it. Those pasties looked wonderful x
I liked the long video format. It felt conceptually whole and conveyed the emotional experience of foraging then cooking with what you found. My favorite parts were the beauty shots of the three cornered leek, the first shot of you cleaning the leeks in the sunlit sink, and the way that you're very transparent about the general experimental nature of cooking.
I love the sound of chopping green onions.
In southeast Oklahoma, there is a spring tradition of wild onion supper. It is wild onion and eggs cooked together in a scramble or omelet. I believe it's a Choctaw tradition, or at least that is where I encountered it.
I do enjoy chopping a bunch of chives, it's definitely more satisfying than chopping yer regular old onion.
That Choctaw tradtion of eating eggs and wild onions is a more modern one. The Choctaw and the Cherokee were not native to Oklahoma. But the dish is very tasty and is in keeping with spring foraging practices overall.
Thanks for the video I always enjoy these.
I have both this and ground elder in my garden and it was overrun by the ground elder until a few years ago. I have found the only way to combat this is to dig up the entire garden and filter out the roots and bulbs of the plants every year. This has now reduced the amount of plant that come up each year but they still are not gone.
I had a problem with horsetails in my last house and I was able to eradicate them by just repeatedly picking them until they eventually ran out of energy. Could not get rid of the bindweed, as it kept coming back from outside of the fences
This is essentially the best solution to a lot of weed problems. Dig up the bed, taking out all rhizoms, bulbs and roots, and then replant. Only thing this doesn't work with is Japanese knotweed, Fallopia japonica. Is that plant as much of a problem in the rest of Europe as it is here?
For a while i thought the weird stuff in a can and straight up cooking videos - were my favourites, but this may just be the perfect format for me!
I love guys like Atomic Shrimp who demonstrate humans aren't specialists. We are supposed to know a little about everything , not everything about a little like people these days.
Good video! One good way to tell Ramson leaves from Lily-of-the-Valley leaves in absence of flowers is that ramson leaves are stemmed and have a middle rib, while Convallaria leaves aren't stemmed or ribbed. It can be difficult to tell the leaves by smell when your hands smell of garlic from picking.
Edit: And then you mentioned the problem with the smell test. Very good video.
I love that you reuse things like the cereal bag, nothing goes to waste! Wonderful tip! 🌱
3:00 thats very interestingd, in my native language
"Bawang" is "onion"
"Bawang putih" which literally translate to "white onion" is "garlic"
"Daun bawang" which literally translate to "leaf onion" is "leek"
In Welsh
Onion = nionyn
Garlic = garlleg
Leek = cennin
In Norwegian
Onion = Løk
Garlic = Hvitløk
Leek = Purreløk
Chives = Gressløk
Honestly thanks for the translation, I'm Indonesian and I honestly get mixed up between onion and garlic
I really cannot descibe how much I love everything on this channel, always pleasant, always interesting
Almost all of these grow in my home country of Finland as well, but almost exclusively in Åland and in some places in the southwest where I unfortunately never go!
The only onion-like flavor I can find in abundance here is garlic mustard, and it isn't even an allium. I have, however, found a few places where chives and field garlic (allium oleraceum) have grown out in the wild, as well as one place where I found a little sand leek (allium scorodoprasum), but since they're so rare here, I haven't bothered to pick any.
That is the first time I really wanted to pull the food off the screen and eat it. You make lots of food that looks good but yummy. Thanks.
14:31 You rolled that dough in one direction, and that's what made it beautiful.
I'll show myself out.
Lily-of-the-valley is called Maiglöckchen (little may bell) in German, due to the look of its flowers. :)
Best TH-camr by far. Informative. Scientific. Diverse in content. Funny. Keep it up
Also, spring dandelion greens are delightful in a salad haha! The time stamps are very handy for future reference, thank you.
I really like how nothing is wasted. I recently batched cooked potato and cauliflower with cheese sauce, froze left overs and placed some on an upturned Pyrex lid under the grill with some breadcrumb and cheese. Gorgeous. To think years ago such leftovers would have been, and were, discarded.
I just picked some bear garlic the other day! I was walking along the river and I could smell it in the air. I identified the plant and got some for cooking. It was not bad at all. I just discovered it and now you made a video about it. That's amazing! 😁
May is ransom month! When I lived in England I knew where it grew but I could never get at it (on steam banks in woodland and surrounded by blackthorn ‘fencing!’ Here in Wales, I’m in the valleys and though there’s a woodland on my doorstep, there are no signs of any ransoms or other wild species.
P.O.I. In Tyneham village school (now a military range in Dorset) one of the children wrote a story about ‘They hens eating they ransoms, and they had to throw the eggs away!’ I think ransom flavoured eggs would be absolutely gorgeous!! Thanks for the recipe. They hunt us on for they ransoms 😆
Trying a variation on this recipe tonight. I used some Chinese green onions that were gifted to one of my coworkers on a delivery. They looked almost like grass but sure enough smelled like onions and garlic. The man who gifted them supplies a grocery nearby so I know they are safe.
I used a whack of bacon chopped fine, all those onions, cheese, the lentils and oats, marjoram in the dough and some pepper. Made the dough like you, only used 400g flour instead so I upped the recipe.
Turning out great so far, the filling is surprisingly delicious. The lentils are a very welcome texture for the mixture of otherwise soft greens and bacon. Certainly a recipe worth trying out at home.
I made this rough puff pastry recipe today! It was a hit at the potluck. I used your acid set cheese recipe to make a pastry filling and put it on top of this puff pastry. I made two, one was topped with garden tomatoes and the other had wild foraged berries. Thanks for the recipes!
Thank you for blessing us with yet another tremendous video good sir!
I have watched all of your backlog of videos and for all your knowledge and cooking skills you really deserve more kitchen space.
Awesome! Rambling thru the woods while sharing your staggering knowledge of local flora always makes for a great experience while sipping a mug of coffee. And a bit of cooking thrown in, even better.
Agreed!
Planted out some leeks this week around a gooseberry bush, which this year has hundreds of young berrys! Could be a decent crop this year! Ransoms are incredibly plentiful down along the Afon Wygyr here in Cemaes Bay, the same can be said for watercress. It's definitely watercress as an 83 year old local lady confirmed so. And went on to tell me that when she was first married, they would forage as money was tight!!
Cereal bags also work as freezer bags. Always glad to watch your videos as a nice distraction from all the craziness going on these days. Great video
A very good use of invasives though; if you can't beat it, eat it ;-) Thank you for the recipe!
Really impressed with your presentation. Even though I am a plant based eater who now has to be gluten-free so can’t make this recipe I appreciate your efforts. You come across as a natural educator.. who now has a new fan ( albeit an agéd one). 👍
Keep this, love the mixed format,makes all your videos interesting ❤️
Never expected a Pokémon reference on this channel 😂 love your videos probably the most wholesome channel on the site
Your ruff puff looks amazing! Will be making this, for sure.
My quarter cherokee grandma always used the sniff test, roll the stalks in your hands and sniff your palm. Though it's hard to mistake indian onion (what she called it, you call it crow garlic) for much else. Also she told me to only ever pick half of whatever is in a patch so the rest can grow back. Love indian onion, perfect time of year for a video like this.
Did your empanadas recioe together day which was a great success! Thank you for teaching me to cook at my old age (67)!
Should read: your empanadas recipe the other day
Madame Shrimp needs more of an airing I think. Always enjoy her wee comments.
Thanks for making the ramps distinction
the 3 cornered leeks have also taken over my backyard in california. ive been in my apartment for about two years so ive definitely reduced the population, but i still go out and pick those suckers every week. I also live on a paved over dune with a massive ant problem, so that definitely explains how i find the baby bulbs in my potted plants
I just transplanted some Ramps to my yard in the US.
I also started ramps from seed... But will be waiting a few years for a decent crop.
I have some crow garlic that likes to grow in my flower garden.
I also have some garlic chives or Chinese chives, which were planted at some point.. like a decade ago. Bloom and sets seeds every year.
You are right about the 3 cornered leek, it's everywhere here in Devon, probably more common than ramsons now.
Watching and learning. Education AND Culinarily beauty. Very inspiring. Thanks!
So exciting to see you reference Adam Ragusuea! I watch absolute everything he posts. Such a good mix between cooking, recipes and the science behind it all!
i see tom vii in your suggested videos shrimp! youre both some of my favorite channels and it made me smile
I have a lot of crow garlic growing near my house, for ages i always thought it was spring onion but after inspecting the bulbs more carefully they were garlic shaped,now i know the name. love these videos, i always learn something.
Great timing! Wild garlic is at peak abundance near me right now! My dad made some wild garlic pesto and garlic mayo the other day! :)
Also we had chives growing in our garden too, buuut my brother went and picked some to put in his morning omelette... he picked some of my mums daffodils instead 😅. He didn’t even realise they weren’t chives! He was luckily fine though because it was only a small amount. I’m really glad you noted the similarities in your video, it is very informative! Thank you so much 😊
despite myself, you are quickly becoming my favorite channel.
It's ramsons season in Sweden and I'm currently trying out your fermented pickled ramsons, though I used gochugaru (same chili flakes used in kimchi). Done in two weeks, really looking forward to it!
That sounds really good
We are just getting started here under rainy skies today. It's so nice to have an update from the beautiful land of England
Seattle?
@@Chenty91 Oregon! I am not complaining! A year ago in June there were 2 weeks of COOKING heat, up to 120 degrees F in some neighborhoods as recorded by a local university climatology professor. This April is the rainiest on record and I will take it!😃
Pie and mash with that lovely onion gravy looks devine!!!!!!! the Wife will be making those! great vid.Thank you.Blessings Mid Wales
I was picking wild garlic in Skipton woods a couple of years ago when I bumped into a bloke I know who was with some Danish people that were staying with him. I was explaining the foraging rules here and the Danish chap told me that you can pick as much as you like from anywhere in Denmark so long as it fits in your hat. My next quest would be to go food hunting in Denmark with a thirty foot tall top hat.
A ten galon hat. 🤠😁
A bit biased in favour of those with massive heads, isn't it?
I loved the reference to o brother where art thou! Keep up the great work!
Mike, some how I do not think Jenny minds you being the cook! Nice job!
Looks great! I don't think we come across tricornered onion in Pennsylvania, but there is a much skinnier leaved wild onion and garlic that do grow invasively here, Likes finding spots in peoples lawns, you can really smell it when you hit them with a lawnmower. tends to grow faster than the lawn-grass, so they stand out and let you know they are there one way or another.
I really enjoy seeing your recipes.
that recipe looks great!:) yes you're right, pastry with lard is so much better for some reason
I really enjoyed that, thanks! I have wild garlic pesto (again) tonight. Delicious!
So that's how you make rough puff. I was already inadvertently half way there when I make my shortcrust as I remember not quite incorporating the fat into the flour once and remarked on how much more flakey it made the end pastry as a result. It's basically shortcrust done badly and ironically works better as a result lol
These look delicious, and yes I totally love cheddar and onion together.
Lovely video. In summer I’ll be going in Romania and you’ve motivated me to go out and explore nature too!
You could try lacto-ferment pickling the three-cornered leeks much like you did with the ramsons! Might put a sizeable dent to them in your garden.
I've had green onion kimchi before (see 'pa-kimchi'). That might be worth doing. but with the leeks.
So funny Michael I was just looking at some flowers my friends yard trying to discern what it was and then you put a snapshot thumbnail of the very scallion type thing today thanks buddy you got some interesting videos.
I just discovered the three cornered leek and it's lovely as pesto or in risotto.
Okay. Was *NOT* expecting a reference to one of the greatest movies ever -- Oh Brother, Where Art Thou?
The idea of adding in spinach is perfect. TBH I might suggest adding a bit of feta cheese as well. classic combo and the leeks with this rough pastry would go down a house fire. somehow I don't imagine any of it getting cold as I would likely finish the lot.
That was a very interesting video & those pasties looked yummy 🤗 Thanks
God, those look so good. my mouth is watering. the crispiness of that pastry! aauugghhhhh
Very gifted with kitchen skills.
Timely video, just started picking wild garlic/onion from my yard about a month ago
I _think_ what I've been picking is crow garlic, it's considered invasive here. I've found that the young flower bulbs are really good, maybe the best part of the plant. Around here you have to watch out for crow's poison (nothoscordum bivalve), rain lilies (zephyranthes stellaris), and maybe death camas (zigadenus nuttallii), but I stay away from anything that doesn't smell like onion/garlic
Ride a motorcycle from Bradford on Avon to bath in late May... savour the scent of wild garlic as you wind along the C&A canal valley....
Wow I tried the pie recipe but with my own adjustments and it is so good!
Rough Puff rocks. I will be trying that recipe soon with an oversupply of Walmart garlic and some sweated onion. Thanks :)
I never expected a Pokémon mention from you. Bravo, sir. =D
Very good video. I now know what the three-corner leeks are. Have often seen them and been puzzled by the onion smell when they are clearly not ransoms. Nice recipe too.
I had a good chuckle at the oven hum quip. Also the big kid in me really appreciated the pokemon reference haha
None of these plants grow where I live yet I am fascinated and pay such close attention
The Spring wildflowers really are heavenly over there!
I live in Devon and can confirm we have a lot of tri cornered leek, it's abundant in my local country park, I've never cooked with it, though I would live to try to 😋
Never seen tri cornered leek in Wales but then just because I've not seen it does not mean it's not here.
I love these foraging videos the most 👍
Great vid, as always, but you skipping thru the field stole the show!
That ridged hose comment sent me back in time. I'd totally forgotten about them.
Lovely video as always. More cooking please !
Q. What do you do with wild onions?
A. Shout at them "Will you please chill out, onions!"
I loved the random shot of you skipping 😆
Not keen on the mustard but other than that another quality video/recepe 👍 love the smells wild garlic/onions give on a nice sunny day.
Here's a tip for when you forget to tare your scale before adding the food. Tare it food and all, then after taking away the food place the container back on the scale. Many scales will correctly show negative weights, that is, weights less than the tare, which in this case would be the exact negative of the weight of the food.
This even has the advantage for precision nuts that the food that sticks to the container (and so not added to the finished dish) does not get counted.
Those pastries look lovely, though, Mr Shrimp!! 😋🙂👍
Man i love how little grass lawns I'm seeing in the video. Is this common in the UK to let your grass get tall or plant gardens?
Working in watershed protection i try to get people in the US here to have these kinds of lawns and plantings. Far better for erosion control than a low mowed yard.
As soon as my kids were old enough not to want to 'play' on a lawn anymore (it was never big enough for football or anything, mind) then I planted what small amount of 'lawn' we had with wildflowers and grasses. It's much nicer and less maintenance, just slightly less 'little kid'-friendly.
That pastry, mash and gravy looks like it's real good Mr Shrimp.
I find when trying to differentiate between your Russel Crowes and your Gerard Buttlers, it's important to use not just sight but sound as well. The difference between the light Scottish brogue and the broader Australianish noises they make are far easier to distinguish.
Also, could use the wild vege for bulk and maybe add a bit of ordinary onion or garlic (or both) for flavour. Surprised there wasn't a heaping of pepper on it somewhere, I'm guessing that was to preserve the natural flavour. That pastry looked like crispy perfection to me though, and the sound was to die for. Thanks!
9:25 I LOVE THIS PART, I DIDN'T EXPECT THAT XD
Mike and fellow Shrimp-niks, I agree with the majority, Integration please, like the old star trek episodes. I recently saw a video about goldfish and their attention spans. The actually remember things for quite a while and can learn to do simple tasks. I find there are folks of all types in every generation 😃. I took a statistics class in college and I recall reading that if you take a world statistic, say for IQ and then look at a sub group say Brazilians you'll find that the general distributions and percentages are similar.
Mike, the fantastical final frolic was FABULOUS. 😂 JIM Oaxaca
Thanks I now know what I used to be wild garlic is really three corner leek.
Big Thanks.
I was just watching your videos, was wishing you'd post a new video
I understand your frustration with the invasive plant in your garden. I bought a very innocent looking 4 inch pot of Houttuynia cordata years ago. After a few years, it had invaded and taken over most of my flower beds. It has underground stems, the least little bit of which will put forth new plants. Digging and sifting the soil in the entire garden is the only way to eliminate it. I have moved recently and thankfully left that battle behind me but when plant shopping I have mentioned to nurseries that sell it that it should not be. Surprisingly, they argue with me and assure me it is a pretty plant, there is no problem. I assure anyone reading this it IS a monster plant. Do not buy it! The common name I've seen for it is Chameleon plant, though there may be others. Please forgive the rant but your story touched that nerve. I appreciate your videos, always interesting and fun, take care and many thanks! 🌸
Yeah, I always get a few people commenting to the effect that people shouldn't fuss about invasive species, but if left unchecked, this stuff would smother most of the other plants in the garden, and that's just the garden - in unmanaged woodland with nobody to weed it out, it runs rampant and impacts biodiversity. I mean, the bees like it, so every cloud has a silver lining, but the plant is a monster.
@@AtomicShrimpWe definitely need to be aware of these things with the world getting 'smaller' and people introducing plants and animals to areas far from where they originated. It's often too late before we realize the damage done. 🌸
Wow. They're beautiful!
Have you ever visited Cheddar? I watched a video from FoodInsider and they visited a creamery there that still ages their cheddars in caves! Thought that would be fun.
Yeah, a while back - and we visited the caves, but not really in a cheese context. Need to go back. I love cheddar cheese.
While watching this video I made my own food experiment. While the meatballs in tomato sauce were anything else than exceptional, I actually enhanced the green salad with the petals of two pansy flowers.