@@Zimtblut A mandolin is a kitchen tool used to slice food thinly, but is also the name of a musical instrument. He said the line while slicing the potato, so its a play on the different types of mandolin.
Liking your comment was not enough for me. Must comment and say, “yes!” Such a welcome option to the more aggressive, hyper content of people acting crappy and selfish. And his main motivation is to share his interests with us. Not trying to figure out whatever will make him super popular. It gives it a sincerity and ‘real ness” AND let’s me find new things I wouldn’t otherwise watch. I am not otherwise interested in foraging mushrooms, but I do love the theme of self-sufficiency, inquisitiveness and exploring where you live and just spending time with the atomic Shrimp.
I think it was one of the scambaiting I first watched, then I started some others. Not a forager myself - I'm stuck in the middle of a "big city" that's surrounded by farming and industry, and don't drive, so it's hard to get anywhere to forage. But the foraging and woodsy videos, and cooking experiments, are still interesting and educational. And so are the crafting, and "weird stuff" videos. And of course the scambaiting. And you're right - I've also found stuff I wouldn't have looked for. 👍👍 for curiosity and varied interests and hobbies !! Variety keeps life from getting boring 🙂.
Love the nutmeg and black pepper. You and John Townsend would make a lovely combination video. Accidental vegan with delicious protein combination of cashews, mushrooms and peas. I appreciate how you speak of Jenny with respect and not sharing more information than necessary.
I love this comment section as much as I love the channel, it’s all so heartwarming and sincere, just what is really needed in times like that. Glad I found you, keep up the good work fam and stay safe 🍀
Agreed, this is one of very few channels I follow where the comment section feels like hangin' with some buds, chatting about the video. Accursed Farms is a great niche gaming channel with definitely an older crowd (as I suspect is the case here with Atomic Shrimp) and the comment sections are always a pleasure to peruse as well.
"I didn't mean to be that neat and tidy, but oh, that's fine". Lol. Thank you so much for sharing your time and adventurous spirit with us all. I look forward to many more videos. I started my own life in jars, looked at strange cloud formations, went on walks with you in your paddocks. It is such different countryside from my own. I am 61 and still have so much to discover and learn about. My humble thanks. Greetings from Dimboola in Victoria, Australia.👍👍👍👏👏👏👏👏😁
I love the idea of turning the cashews into a sauce, I had never thought of that before, thanks. I go to Gambia a lot and there are plenty cashews there.
Ah, cashews and nutritional yeast are the first two items in the vegan sauce toolkit! It's amazing what you can do with soaked cashews and some nooch. My uncle Ben even fixed a leaky faucet with some once, and had plenty left for a terrific bolognese.
Just wanted to say that this is one of my favourite channels! I love the diversity, from the scam baiting to the weird stuff in a can videos. You manage to make everything interesting with your passion and enthusiasm and I've actually been looking into foraging as a hobby inspired by your videos! Your voice also has a very soothing quality so your videos are great for my anxiety and insomnia. Keep it up.
Thank you Shrimp, for entertaining and inspiring everybody with all the things you're showing us. You are truly one of the best channels there are. I am doing a vegan challenge next week, your video's are a huge motivator for stuf like that. Lot's of love!
I've learnt a lot about cooking watching Shrimp, like adding salt to draw out moister and not browning garlic as it goes bitter. My cooking has definitely improved since finding this channel!
I remember finding your channel from a suggested video about keeping a jar of water from the local pond and seeing what grew. I am happy to say your content is always so varied and interesting and always refreshing to watch. Thanks!
I am really kind of fascinated at the way people in different locations use eating utensils. I grew up watching my father use an old butter knife to eat his meals. I generally use a fork to scoop food up like a spoon when the food isn`t that soupy. When the food will go through the tines, I grab a spoon. I have not seen your technique very much. Kind of different, to us, across the puddle. I enjoy wild food all through the early spring and into late fall. Mostly greens and roots like dandelions and dock and such. Don`t really run into mushrooms all that much, but love a nice Bolete or puff ball. Even Lion`s Mane, Morel and Chicken of the Woods.
imagine a couple hundred years ago, u have a single potato, small handful of nuts, foraged mushrooms, wild onions, and a dutch oven, then like you randomly make this. omg what a meal
Hey mike, really pleased you have quit your day job and followed something you love good for you.I too love what you do and very much enjoy your videos since discovering your channel at the beginning of national lockdown and have now watched every video you have made apart from the slow tv videos not really my thing. Looking forward to more videos Vince.
Been raining here for days too and that means mushroom picking. Not the kinds you cook or give to people. More the kind of mushroom you eat and watch Space 1999, Hitchikers guide to the galaxy or Koyaanisqatsi.
So much content flowing now. I’m loving it. I’m so happy that you’ve taken the plunge (well a while ago) and quit your official job to concentrate on your favourite job. Can’t wait to see what kind of sponsors you are going to get. There is no reason you can’t make some serious money to help yourself and those around you.
@@AtomicShrimp I got them from a friend's property and puffed the spores over different types of soil on my place. (20 acres of desert). It has taken that long for the weather to be just perfect for them. The largest was almost 3 1/2 inches across, solid and VERY heavy. About 6 ounces. I took 3. Left the others to mature and spread. I have always eaten puffball if I find them. I guess that I will be waiting for years for the next batch!!!!!!!!! Lol. Have a wonderful day.
Much to my wife’s displeasure I used to dry my leather work boots out, after a rainy day, at low temp, in the oven. Only about 170°F / 75°C. About the temp you might warm plates at. It’s such a dry heat in the oven, it works very well. To ‘dry’ the mushrooms out from some unwanted moisture, I think I might put them on a wire rack, in a low heat oven for 10-15 minutes.
Be careful drying mushrooms in the oven - I lost an entire batch that way. Before I had a dehydrator, my favourite trick was to put them on wire racks and just leave an ordinary fan blowing across them overnight - just the movement of air drives off a lot of the moisture. Once they are surface dry, they are at much less risk of spoiling during the remainder of the drying process
@@AtomicShrimp Indeed. Using the oven as a drier is not one of those operations you should just walk away from. Monitoring is required. OR you will ruin a good pair of boots, very quickly. I agree an official dehydrator would be the preferred weapon of choice.
Remember to diversify your fish intake up and down the food chain so you don't experience bioaccumulation (the accumulation of toxins by eating many things)! Big fish like tuna experience biomagnification, which is the multiplication of normal toxin buildup. This happens because the fish eat fish that eat smaller fish and so on, so they get exponentially get more toxins. Eating up and down the food chain is also good for sustainability.
You remind me a lot of my dad (who's not in my life anymore) and the stuff he used to do, foraging, woodwork and such. So thank you for some misplaced nostalgia!
I genuinly feel like I know you as a person. I think I'm in love from watching your love of seeking new interests and learning as much as you can in the process, foraging and showcasing your cookery skills, your love of finding new and weird canned items and your bracydactly (like myself) and finally your frugality!!! You provide such interesting subjects to watch, thanks for your content
@@dogwalker666 That is weird now that I think about it. What was once a plentiful cheap meal is now relegated to the upper class. I wonder what did it? Artificial scarcity? Actual scarcity? Artificial demand?
@@KingofGermanic Fashion/ego, which is highly based on availability. Once upon a time, Americans thought lobsters under 10 pounds INEDIBLE. Now the most popular size by sales is 1.5lb. We used to throw lobster in cans and ship it to the Midwest for people building railroads or beyond. We fed it to prisoners, it was looked on with condescending disdain like we’d talk about spam, scrapple, or cheap bologna today.
What a coincidence?? I too cooked a mushroom 'pie' this evening. I'd never made one before so it was a total experiment. I made mine with dark ale, chestnut store mushrooms, carrot onion celery, veg stock, fresh herbs and mash on the top. I need to get a blender to try yours but it looks yum!
Mate. I’m so surprised! I discovered you via your scam baiting ages ago. Subbed but didn’t investigate your channel.☹️ Oh my god! I just absolutely love your interesting and very diverse content. I LOVE FORAGING😬 I use the sea more than the Forrest. But now I HAVE TO INVESTIGATE FUNGI MORE🙏❤️⭐️👍✌️
That looked scrumptious!!! And any vegans should love it too..Vegans use cashews soaked in water and then blend them like you did to make cashew cream as a replacement for regular cream. Your videos are always so informative and I look forward to every single one!!
Looks good. I actually ate my 1st batch of oyster mushrooms this morning. I finally ID them and got my confidence up. Cooked in olive oil, added a bit of butter. Removed from the skillet. Added 1 cup of fried rice and 2 eggs. Plated the rice and sprinkled my oyster mushrooms across the top. Wonderful. Need to forage more.
Just wanted to let you know that I’m most excited whenever you make recipe videos (I also enjoy your other content too like scam baiting, weird stuff in x, and whatever else) so when I saw this video on my feed, I clicked so fast 🙌🏼
A classic mushroom dish that I make all the time is simply foraged mushrooms, onion, fry those together, add sour cream, mix it up and serve on top of boiled potatoes. The absolute best
Have you considered the possibility that a massive sky dog was peeing on those mushrooms while only appearing to be rain from your perspective? I really hope you do not become gravely ill from the incredibly high toxicity of urine!11.... ;)
LOVE your videos and taste my dude. I feel like we have a similar palet, that looks delicious! Also I think it's great that you incorporate foraged foods into the meals you make. I love doing the same, but in Utah (where I'm at) the humidity is much lower than most places, so there's not as much wild fungus growing. Thankfully I've been able to forage a couple different kinds :)
So I made this tonight and substituted the oyster mushrooms for chestnut and portobello mushrooms and fair warning to anybody else who does this - the sauce took on an unappetising dark grey colour because the mushrooms stained it. Still delicious though, thank you ever so much!
Yeah, I would suggest shiitake mushrooms or something like that, or roll with the colour change - add a teaspoon of marmite or a dash of dark soy, and aim for a brown gravy
