I’d love to see a version of this challenge where you get your favorite and least favorite ingredient in each category and try to make them work together.
From my recollection, Mr. Shrimp has expressed dislike for cucumber and “drinks with blobs” in them; I am unsure about what else he dislikes, as either he has not mentioned others or they have slipped my mind. I suspect this challenge would yield a most peculiar dish. “Cucumber boba chutney” or suchlike.
Most relaxing and intelligent channel around still today. I have been a chef for 10 years and you’ve still taught me a lot that I didn’t know. Best meal ever: lentil and bacon empanadas. Worst meal : banana mayo!
Recently I got some cheap "fresh" garlic in Asda, and it literally had no flavor. It was the weirdest thing, almost as if it had been frozen before? It literally tasted of nothing. Never had that happen with garlic before.
If I went into a supermarket and the first thing I saw was a fruit & veg section that looked like WW2 rationing was still in place, I'd switch supermarkets pretty quickly
@@Conargle Haven't been owned by Walmart for a long time now. It's currently owned by the Issa brothers but one just sold all his shares and it is assumed it will be passed on again shortly.
My family had a little dog who thought hanging out under the cutting board cleaning up anything that fell was the best job. He especially liked carrots. Would leave lettuce and mushrooms. Eva has the same kind of energy!
He could have edited the "clock flickers on camera" note in front of the camp stove. Not to cover anything this time, just to remind everyone that wherever the clock is, if you film it it will still flicker.
That is so incredibly cheap compared to America. Here we don't even have "cooking bacon" we do but it's called "Bacon ends and pieces" and it's like 2.5 times the price of the bacon in this video. It's 8.98 for a 48oz pack which is like $2.99/lb
I ALWAYS buy cooking bacon. Any Very large pieces (not often found) to roast/boil; large flat pieces for frying, scrappy pieces for quiche/omelettes etc., all fatty lumps rendered down for the delicious bacon fat (delicious on potatoes), and the bits left after rendering for the birds. No waste!
Your comment about the iron coming out of the pan reminded me of the Lucky Iron Fish. Project to give out cast iron fishes to people in regions that have a high prevalence of iron deficiency. They put the iron fish in any kind of soup or stew and it puts some iron into the food, easy and long lasting.
25:18 Sweet corn is quite common to be put in desserts here in Brazil. There is a dessert called "curau" which is somewhat of a mix of your typical "european pudding" and corn. Its somewhat like a corn pudding but not quite. There is also like a "cake", but also not quite, called "pamonha", but there is a savory version of it. And also we have lots of corn cakes too. There is also a dessert called "canjica" which is corn cooked in a milky mixture, ussualy with cinammon on on top, but it uses a different kind of corn. I was surprised that you were afraid that corn would not work in desserts.
That would be interesting to see. The question is if he can do it since one of the reasons you can get school dinners down to 2,50 is the volume at which they operate. Kinda like it's cheaper pr. person to cook for 4 people than for one - unless you're willing to eat the same thing for 4 days in a row. Still he's inventive 😊
@@jpaulc441 Your comment could do with an oxford comma, right now it reads like you eat potato smiley faces with custard (which you might, I don't know)
Hello. I don't usually leave comments, as my grammar isn't the best. But I was wondering if you could possibly do a collage/ student challenge. I'm fed up eating pot noodles. And was inspired by those green leaves with the tomato sauce. Those looked heavenly. And I find your voice very therapeutic. Thank you in advance. My weekly allowance for college each week is 15 pounds.
My best advice is that you learn how to cook as in learning how to taste the food so you can identify what is missing. When you can tell whether it's acidity, sweetness or something else that's missing you can make even the simplest - and cheapest - food taste great. Then find your "cheats". Some of mine are worcestershire sauce for adding depth of flavour, plain vinegar for acidity and regular old caster sugar for sweetness - student tip: if you find that you prefer the more caramelly flavour of cane sugar knick the packets people leave behind at coffee shops. Your using it the same way you would use any other spice so you only need a little. Finally if you have a little room in a freezer caramelize a big bag of onions. They cook down quite a bit. Then freeze them in roughly 2 tbsp lumps. They will add tons of flavour to a lot of dishes. A lump of onion, a tin of chopped tomatoes, a grated carrot and some oregano, salt and pepper you've got a decent tomato sauce for your pasta that'll leave your mate's ketchup in the dust.
Get a wok. You can just chuck a bunch of things into it, with a little oil, cook it quickly and it'll turn out surprisingly good. You can even chuck in your cooked instant noodles but add a bit of cabbage, pepper, grated carrot etc. and you have a stir-fry. Also spices and seasoning are very important to keep things interesting. Stuff like cumin, soy sauce, chilli, lime juice mean you can use basically the same ingredients but have it taste totally different based on the seasoning.
@@AtomicShrimpmy little brother and I caught the sanitized for TV version of Universal Soldier when we were younger, and it became a cult hit in the house after that. Upon seeing the unedited version I realize just how much they had to cut for the American TV viewing public.
It really does, I'm not a huge raw banana fan but it's pretty good in pretty much anything else. You should try iced coffee with blended banana, surprisingly good.
I don't leave comments on videos often but I just gotta say that genuinely you are my favorite content creator. I've been watching for years, started with going down the scambaiting rabbithole, but I have never seen a content creator that makes videos that I always enjoy, theres always that one video i dislike. Every single video you make I absolutely love. Even the videos that are just scenic views, its great that you take time to catch moments that many overlook! I also enjoy your resoucefulness in these kinda videos, trying to make use of every drop of flavor you can! As someone who is poor, these videos give me lots of ideas of things to make that are well within budget. The cooking tips you give have made me a lot better at cooking too! I've gotten interested in many things because of your videos! Ecospheres, foraging and gardening just to name a few! I haven't been watching the full 15 years you've been making content (didnt have internet at 5) but I have watched every video you've made anyway. Sad? Atomic shimp time. Happy? Atomic Shrimp time. Bored? Atomic Shrimp time. Have a party to attend? no i dont, its Atomic Shrimp time. Every video you make is awesome and I sincerely hope that making them brings as much joy to you as they bring me when I watch them! Also sweet corn cakes can have whole kernals in them!
Can't go wrong with rice tbh "It made me happy and happiness is important" That is beautiful. Remember people, whatever makes you happy is time well spent, not wasted. Allow yourself to be happy and have fun, otherwise you shame yourself from enjoying things and train your brain into that cycle which will eventually end up as depression. I think you know how I know.
In Indonesia we have sweet corn in a dessert or snack called Jasuke, the word being a portmanteau of "jagung" which is corn, "susu" for milk, and "keju" for cheese. Its basically sweet corn plus a bunch of condensed milk and cheese, plus a healthy amount of margarine or butter
IKR? Here I am in France, where the talons (cut-off end bits) in the deli section are creeping up to nearly 10€/kg, and I think it's a great bargain if I get bananas for 1.65€/Kg or potatoes for 1.40€.
It's not ALL CHEAP, he LOOKS for the cheapest ones ON PURPOSE for these challenges. Many times, you CAN'T buy these cheap ingredients as thry are long sold out
@@AlissaSss23 Let's look at the bananas for an example: mine cost 1.65€/kg (rarely, usually 1.99€+). He paid £.92/kg, or about 1.09€ for me. And that bacon! £2/kg, while our scrap deli meats cost 9.37€/kg. I'll have to look this afternoon to see if there is anything lower, but we don't even get the scraps for pets that cheap.
@@chezmoi42 The reason why food and produce, in particular unprepared food, seems cheap in the UK, is because there is no tax on unprepared food items. Therefore, on average, if you buy raw produce in the UK, it is considerably cheaper than many other countries.
Tips when making cabbage rolls (I've been making them ~30 years on my own and about 10 years before that with my Ukrainian grandma): par boil the cabbage to soften it (if you need to, I par boil the entire head of cabbage when I do mine) and shave the hard part of the leaf (the stem? the vein? I'm not sure what to call it) off a bit to make them easier to roll up.
I really do enjoy these videos quite a bit, and I'm compelled to thank you for the inspiration. I've really come to enjoy challenging myself with random stuff. It keeps me on my toes, helps me to practice creative problem solving, and I've even discovered a few things about myself and how I think. This is all quite useful to me in many aspects of my daily life, and you are definitely the inspiration for this. So, thank you so very, very much.😊
I think the sweet corn dessert just needed condensed milk - it has such an asian vibe sort of korean+vietnamese+thai. Missing in your late night dolma - that cold, but almost creamy rice texture. Since it was not cooked in oil, and no lemon - the cold mouthfeel must have been way off. This was rice-y and bacon-y nut pretty successful for such a small budget. I don't think I could do that in the US. We are tempted to do a limited grocery challenge sometime. Great series
Hi Mike - corn in dessert. In Thailand we make a coconut ice cream (street food) with sweetcorn distributed liberally throughout. It's delicious and the sweetcorn can go a bit squeaky on your teeth ( a la grilled halloumi) at times. Can I give you a tip for cooling rice to cook the next day in a stir fry? Separate it with the back of a big spoon (or rice paddle if you have such a thing) about 10-15 minutes after cooking. Then separate it again just before refrigeration. It seems to make it much easier to avoid clumps when it's time to fry because even tiny clumps will make a soggy stir-fry
I’ve said it before but I really really really want to see you do a luxury budget challenge - get yourself down waitrose and get the best ingredients you can find in your categories - would love to see what you come up with
17:42 Just a heads up, here in Central Europe, Hungary, in my county we don't use oven, baking method. We are cooking them in a pot with leaves at the bottom (it prevents burning your rolls and sticking it to the bottom), after your rolls, more leaves at the top (prevents the top layer to fall apart), adding water and tomato pure. So I approve your cooking method, also we serving it with sour cream on the top (regarding to that, a long debate is out there, someone likes without it, someone add a little, others a lot, because it can change texture and flavour).
Once again Mike, great content. I think its the coherent analytical view you give is a key component in these videos. I put a banana in an airfryer with smoked bacon and it came out brilliantly.
Yes yes Mr Shrimp... but has it been glarded? I don't know how many times I've watched that video. Love all the content, walks, garden, scam baiting, cooking. Such an inspiration!! You sir are one of the gooduns 'tips hat'
Ironically I got an ASDA Advert right before the video played 🤣 Given the challenges of your temporary Kitchen and the ingredients you had I think you did very well. Banana and Bacon butties were a family favourite when I was a Kid so no argument with that combo from me.
I made stuffed spring greens for the 1st time last week, eerily similar recipe to yours but with the addition of mushrooms and some sausage meat and steamed them for about 20mins and they were brilliant. Definitely doing them again.
one thing that i consistently notice on these videos is how good the food presentation is. it could be the weirdest combonation of ingredients and yet still it will look pretty
Here in the American South we would put the bacon in the greens and cook them soft. The cooking liquid, called pot liquor, would reduce and be highly sought after by the family.
That sounds very like the way Irish cook. My Irish Gran and mother-in-law always boil bacon and cabbage together, and the cabbage water is drunk in a mug with a sprinkle of pepper. Its delicious! This is also done with the water of boiled dried peas (not sure if dried green peas are a a Brit/Irish thing), and the water from cauliflower made into a thick sauce with butter and flour.
Massive tip - cabbage rolls are not worth the effort. They're goddamn delicious, but if you're not hosting a dinner party there is absolutely no reason to actually make the rolls. You can much much much more easily get 100% of the way to the flavour, and at least 90-95% of the way to the texture by just thoughtfully constructing a casserole. The only real benefits to the actual rolls are presentation and the ability to pick them up. It is a rule for me now that I very heavily consider whether stuffing or filling anything provides any benefit beyond just cooking all the ingredients in a pot. And usually the answer is "maybe minor benefits, and mostly to plating". Because it is nigh-universal that, unless you're making large stuffed things (peppers, etc), the level of effort to stuff a bunch of small items is, to me, egregious in regards to the effort:reward ratio.
Ive been binge watching all your budget challenges and I'm so happy to see another one! You have a talent for making even the most mundane things seem interesting!
I love these challenges. It's fun, interesting and inspirational to see what you're able to buy and what dishes and meals you come up with. I love when you pay your pup her "tax".
I've seen others doing these shopping challenge videos recently,,, but yours are by far the best since you actually cook from scratch and bring in new ideas from around the world and from your imagination. Excellent
When my mother made chicken curry, it was a good night. Shredded chicken stewed in a spicy homemade sauce on basmati rice. We would set the table with toppings including: mandarin oranges, bacon, raisins, peanuts, and cashews, along with occasional additions. You'd smell it cooking from a half mile away and come back home.
Video related to your comment by Mr Shrimp himself: If You Know Foraging, How Difficult Is It To Live off the Land? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wYEI4-4oths.html
You should look and see if there is a local foraging club around. Learning to glean food from the wild might come in handy someday. I've been learning from my aunt and from camp/girl scouts way way back in in my cave girl days 😅 There are usually whole section in the library too. Just do a quick Google on Ewell gibbons and see if you can find any if his books on wild foraging. Sorry for typos have a curious kitten in my lap help me type lol
Presentation definitely does matter. I work with an ex-chef and he said, something along the lines of:- Many foods are the same, only they're presented differently. For example, pancakes and Yorkshire puddings are exactly the same food, only they're cooked using different methods.
Some of the most horrendous looking "experiments" in the kitchen have actually turned out to be delicious. Its amazing how sometimes the most not so obvious ingredients compliment each other!
@@richardmillican7733 I was expecting you you say "Some of the most horrendous looking "experiments" in the kitchen have actually turned out to be yorkshire puddings"
Educational as always! I always wondered why when I chop up a single garlic clove for a Bolognese I can smell garlic on my skin for days, yet can munch through an entire tub of olives and whole garlic cloves with no strong garlic taste at all. The enzyme reaction explanation solves another one of life's mysteries for me - thanks!
Sweet corn as a dessert is fairly common where I'm from. There are several types of cornbread that are desserty, and a common item on the menu at diner style restaurants is corn nuggets - a breaded and fried ball of sweet corn that is often dipped in honey or dusted with powdered sugar.
That banana dessert looked wonderful. It's amazing how, even after this many videos in this series, you still find ways to surprise us with new dishes!
Poor Eva having intruders in her house, hope they are paying her proper respect and adoration, lol. Glad your kitchen is getting done, that was first on the wish list when you moved in if I recall correctly, will be fun to see it done. ( are you incorporating frog alley into the new kitchen? ) Thanks for the video. Have a wonderful weekend.
I made a buttermilk corn pie for Thanksgiving once! It did require blending and then straining to remove the kernel casings, but it did taste of corn at the end! Good stuff, I should make it again sometime
You close with the importance of happiness; we do small things that please us: those things exist in their own right. An example might be the wooden spoon you stir the rampant random food with----- it's not made by a factory, probably made by Hand of Shrimp, and that makes me happy.
Ok slice the bacon small chop onion, try both chop greens are them then add what ever herbs or spice you like, I add chili, if you had potato that's usually in this dish too, usually tried first ,it's called joie black, it's a Romany dish, it can be sausage instead it's delicious , oh you try the greens with it too, one pan food is important if you cook over a literal fire, I know foods from many many races, I love to learn,that's why I watch you, and yes I know I sound like a know it all, it's because I am autistic , I mean No harm
My local Asda is almost ALWAYS the same! rows of empty shelves where the fresh produce should be....strange, and the fresh veg and fruit they do have seems to last half the time that anything from Sainsburys or Tesco. I have found Morrisons are the best where I am for fresh fruit and veg, they seem to have a good selection, it lasts quite a while at home. But I am sure it vary's maybe throughout the country.
I want to thank you for your content which always makes me decide to save money or optimise my spending. Its really important and it makes eating even more enjoyable.
That dessert could be a whole other remake video - with honey and maybe even a hint of lavender flavor. Sweet corn pudding is a dish from the southern US that borders on dessert/side dish, and is more of a souflee. There is also Indian (Native American) Corn Pudding. We have a rabbit hole of puddings here in the US too, just not as much as in the UK 😃🌽
just a tip - always buy whole tinned tomatoes and smash them - these are always the better quality tomamtoes and usually the same price - you're welcome !
You should do a campfire cooking video! Where you buy ingredients and cook over an open flame and also make bread with a Dutch oven! Keep up the great work Mr Shrimp!!!
These cooking challenges are some of my favorite videos on your channel. They are inspiring and creative and make me want to try something similar when I get the chance. I loved the dog in this episode too :)
What you have stumbled on is Rijsttafel, a curry dish that has many condiments. When I was a girl, we had bananas, peanuts, bacon, mango chutney, sweet raw onion, grated cheese, and coconut on the mild curry served on plain rice. In my house it was just called "rice and curry."
Those brothers have really torn the arse out of ASDA haven't they? it was never great but wow... brexit and greedy buyout have killed that place, empty shelves everywhere.
Excellent Vesta curry. 😁 People plated Vesta curries that way because that's what the picture showed. There certainly weren't as many Asians nor Asian restaurants in the 70s to show us how it was meant to be plated up.
26:24 a while back i got some napa cabbage leaves, and cut them up into small pieces. napa cabbage has wide stems, and when cooked, the stems reminded me of cooked onions in texture
One pound for 500g of cooking bacon is wild, I'd love to see what I could do with that. You really encouraged me to be more adventurous in the kitchen ! I love these challenges
I think when he comes up with ideas for these videos, I think the most important thing is that he does what he wants to do and what he enjoys. Rules lawyers just ruin the fun.
