Hop Top Quiche and Experimental Green Pudding (Foraging & Cooking) 

*Afterthoughts & Addenda* *Audio Sync*- I'm aware there's a problem with this in the second half of the video, but there's nothing I can do to fix it now it's published. *Nutritional analysis* - I did say I was going to do that for the green pudding, then I forgot - here's what I calculated for the 150g slice (excluding the other things on the serving plate): Fat:23.5g Carbohydrates: 31g Protein: 17g Fibre: 12g

I know you probably won’t see this, but when I’m having a really hard time of things and I’m really struggling with anxiety and stress, watching videos of yours like this one are so soothing.

Wow! I love the little production showing of having the names of the plants floating along with the plants on the passing shot, looked so cool and professional.

The way Eva just unashamedly begins to eat grass during your explanation had me laughing so much, love her inclusion in the videos, thank you for your great content!

Love to see Eva doing her own bit of foraging lol

I love your names for approximations of things. Waldorf adjacent salad, barely a curry, france adjacent soup, not remotely ramen, things like that, they're so funny to me for some reason.

“We’ll get back to what’s important in a little bit once we’ve had a look at that bee” I think this one sentence captures exactly what I love about your channel. Pausing for those little wonderful things about life.

Thanks for the video. I was diagnosed with ADHD last year and lately have been focusing more on the media I consume. I’ve always enjoyed your videos, but today I’m mindfully noticing that your chill foraging and outdoor videos set a much healthier tone for my day than other stuff I watch. Yesterday I watched your recent video where you mentioned comment positivity and it really fits with the new attitude I’m trying to go with. So thanks again, I appreciate you a ton, and look forward to many more of your adventures.

‘Shrimp explaining in depth what not to eat’ “doggo 👁️👅👁️”

“What are you eating?” Chew smile chew 😂 I love dogs :)

Another absolute banger from Atomic Shrimp There's a lot of audio desync though, it starts abotlut half way through, and by the end the audio is off by 3-5 seconds

One thing I really enjoy about your cooking content is the "That's about right" approach. I think a lot of cooking information online get far too detailed. Its useful to have information, but you can make a lot of very good food by just experimenting and getting a feeling for it.

Eva's chewing slowed down and she gave a teenager look. When you asked " what are you eating". She is very sweet.

Here in Poland we make sorrel soup called Szczawiowa (sorrel= szczaw) it's made on meat/veggie stock with potatoes cream and halved eggs are added directly on plate since eggs and dairy help mitigate bad qualities of acid in sorrel.

That dead white nettle reminds me of a plant from my childhood. We used to pick the little white flowers and suck the nectar from their base

I've been craving quiche and thinking about making my own, this video could be my sign

Saturday morning hop topics. 🥰 My mom used to forage sorrel and then cook a soup from it, with vegetable broth and sour cream. Your foraging videos always remind me of my late mom, and how much I miss her. And also how much of this "old wisdom" is getting lost step by step. IMO, it is very important not to let these skills be forgotten.

There is just something really satisfying about trying out various things rather than just following a recipe. Even when the result happens to be a disaster I'm still happy with having tried making something I just randomly came up with and when it works it feels like an achievement. I really enjoy seeing that same kind of experimental nature in some of your cooking

Your foraging videos are some of my favourites! They make me want to grab my basket and go out into the fielda myself! Last week for Mother's Day (continental Europe) i went on a three generation foraging trip with my mum and nan picking wild garlic. Your videos definitely inspired me to be a bit more experimental with what we did with the wild garlic. So rather than just picking the leaves whe got flower buds and stems as well. The stems are amazing stirr fried in a wok dish and the flowers make a lovely peppery finishing to a number of things, including pizza. Pickled some of the buds but haven't tried them yet.

I've seen someone else comment this, but I'll say it too. That tracking text effect at 4:10 is really cool!

I used to see loads of these Hops in my home city Oxfordshire, we had a brewery in the town so I imagine they were from there. My mum was a bit of a forager, her & her fella at the time used to go on long walks & come back with a bag full of what I considered as weeds as a child. She would have loved your channel. Been a while since I have seen cowslip, im in a city now & so miss the countryside. Awww Eva, she is a wee darling. So much learnt today Mike. Im off to watch Africa everyday Pizza vid :D Have a fab weekend

My mum would always use boiled comfrey for anti-inflammatory purposes! (Think sprained ankles, mild burns etc.) Even if its not edible, it certainly does have its uses :)

Gordon Ramsay actually agrees that adding salt to eggs pulls the water out and breaks them down a bit. Good for a quiche or to make a pancake mix, bad for scrambled eggs.

Everything you make seems to come out so good ! Its really impressive and the creativity is refreshing.

Hop content!!! If you want any pointers on harvesting the wild hops, drying them or checking their alpha acids for bitterness give us a shout 😉 I had heard you could eat the first shoots but not tried it! Thanks for cooking with them. (Bines /vines bristles can scratch quite badly when harvesting so a long sleeve shirt helps). Cheers, Andy

Being wild arum means never having to say you’re sorrel.

Great video, as always. I spent quite a lot time looking into comfrey and it's safety as I run a company teaching about foraging. A few years ago negative comments started appearing on our website about comfrey, these stemmed from people 'cherry picking' from a medical report about it. The report is from China in 1979, I can't remember the links but I found it fairly easily. The lab extracted some alkaloids from green alkanet, related, but not the same plant as comfrey. They concentrated these and injected them into mice twice a day, after three months, a high percentage of mice had legions on their livers but these were proved non cancerous. You need to read the entire report to get this information otherwise it is easy to pick the negative comments in the report and ignore the facts. This horrible experiment did however end with the report stating that comfrey was safe for human consumption. If anybody is worried about this, English comfrey does not contain the alkaloids that are in question and is the white flowered variety in the video. Russian or purple flowered comfrey does contain the alkaloids but in trace amounts, you would need to eat buckets of the stuff to cause any problems. Basically, if you want to eat comfrey you can do so safely but do check this information for yourself.

As you were dealing with nettles in the video . I have found a small sack cloth bag of stinging nettles, placed into a water butt and allowed to rot make for a good feed for plants and just refill the bag once or twice a year, it also gives a good use the stringy end of season nettles. Awesome recipes look forward to attempting one this weekend . Keep up the awesome positive vibe , cheers for all your hard work .

I’d imagine those cheese straws would be quite good with some tomato soup!

Brilliant, looks fantastic. I dont have a taste reference for most of the plants you used so i have no idea whether id enjoy it. I loved the moment where you said "its missing something" and my brain instantly said "Paprika!" And then you brought out smoked paprika.

"That looks interesting, doesn't it?" It sure does, Mike. It sure does.

I actually used to date a one-legged girl who worked at a brewery. She was in charge of the hops.

I have no intention of ever foraging. But I really enjoy watching you do it.

Best part of the weekend is breakfast and a new shrimp video!

One of the best British RU-vidrs. The style of your videos combined with your personality makes it all very unique.

It it thanks to you that I now almost exclusively make my own meals from home from scratch entirely. You always make it seem fun and enjoyable and I really appreciate these cooking videos that give me tons of new ideas! :D

You mentioned making beer with the wild hops and I think that's a journey most of us here would really enjoy! Some other ideas include elderberry wine to go along with the cordial you make or perhaps some kind of mead? Cheers from Toronto..

The editing on those little plant cards at the beginning was just wonderful, how did you do it ? It looks so professional and effortless I loved it

on the topic of using dock. I've used the stems as substitute for rhubarb in the past. You need a lot more stems because they're smaller, obviously, but the same amount by weight... but yeah you can make quite a nice dock and strawberry crumble dessert

I always deeply appreciate your vegetarian dabblings. I was thinking that it might need more salt. And I'm not familiar with the taste of black pudding, but most breakfast sausage here in the US has a good bit of sage in it. When you had fried up a bit of it and were discussing additions, I thought for sure there would be some sage added. My 2 cents - 2 pence?!! 😄

loving the new transparent and tracked labeling on plants! nice touch

Hi Shrimp! Taking the time to weigh the ingredients while you are improvising is really appreciated. It really shows that you care about recording not just the results but also the process of cooking. That kind careful and measured aproach is by no means antithetical to creativity and makes spreading any advances made by your experiments that much easier.

It's foraging season again, guys! Absolutely the best content on here.

Did appreciate the pudding list. It was interesting. As an American, we don't have nearly so many kinds but a few of them were familiar.

Eva is so cute! I'm not a dog person but I always enjoy seeing her and her quirky ways.

This looks delicious! I'm so impressed with the knowledge, creativity and experimentation which went into making this new dish.

I love your videos so much, thank you for being so wholesome and calming.

I think your green pudding looks absolutely amazing! So decorative with the leaf pattern of the dock leaves. Very impressive!

I love waking up on a Saturday morning, getting a coffee and watching these videos as a chilled weekend morning treat 🌸

The only time I don't salt beaten eggs is if I'm making scrambled eggs. If you salt before they're fully cooked you'll draw some of the water out of the egg whites, when makes for very wet yet still very edible scrambled eggs. Of course I'm a poached or fried egg kinda guy if I'm given the choice. When the yolk is just warmed through but not started to harden yet, over simple buttered toast, is just a big plate of happiness for me! Thanks very much for sharing your pie with us! It sounds awesome and looks even better. Perhaps I could find a few things to make a similar pie myself here in the United States. I hope everyone is doing well and having a great day!!

That's one great-looking quiche! And interesting, inventive cooking once again. Hope to see plenty more of this kind of content. Here in Finland some herbs have sprung up, but I'm a bit jealous of your selection over there :). Btw, have you ever considered trying bracken shoots (Pteridium aquilinum)? I know they're poisonous raw, but with proper preparation they ought to be safe to eat at least in moderate quantities (widely consumed in e.g. East Asia). They're supposed to have a taste resembling asparagus and almonds. I might try a little soon -- they're just springing up over here.

As always, love learning with you shrimp

Lovely stuff! I had some hop tops a couple of weeks ago - there's a lovely hop plant growing through an old field gate on my way to and from work. Ignored by everyone else, I couldn't resist them, and picked some, not all, of them, and used them in an omelette that evening. So very good. I'm lucky that I have to cycle about three miles through the countryside, on a little used road, to go to work. Plenty of good stuff to pick. Lovely video as always. Thank you. 👍👍👍 Your green pudding looked absolutely delicious. I'd have added some pinhead oats for texture, but nothing more. Have you ever used Wood Sorrel? It tastes the same as Common Sorrel, but is a bit more acidic. I very rarely see Common Sorrel, but Wood Sorrel pops up everywhere, even in flowerpots with other plants. I do like the taste, but can never think of anything to do with it.

I literally had a quiche with fried hop shoots yesterday (pre-bought quiche though). Fried in butter they remind me of crispy Chinese seaweed.

"We'll get back to what's important when we've had a look at this bee" Friend, the bee was what was important.

Best line of your channel so far 😂 "because it's very important Look at that bee!" Manifesting a little adhd there 👌

Both of dishes looked delicious & thanks Atomic shrimp 🦐😋

Mike: What are you eating? Eva: What!

your forage and cook videos are the best of their type on youtube. your best kind of vid

That quiche looks amazing

Since I'm not english, you're an international icon to me instead of a national one :)

In Hungary sorell is a spring staple for many of us. We have a traditional "soup" recipe with it. I say soup, but its on the thicker side so you could call it a stew. Basically the washed sorell (40dkg) is gently softened in oil, then you make a roux by adding some flour, thicken it up. Then, add 1 liter water, roll to gentle boil, then you blend this up to not conpletely fine, just about so theres no big pieces in there. Then back to a boil and at this stage you may add water to it. Viscosity must be between not too thick but not thin as well. Then, you add sugar to it , based on taste but keep in mind that the soup is supposed to taste slightly to medium sweet. Add salt as well and finally add 2dl milk, mix and stir it in while still hot. Best served chill on a hot summer day. In some parts of Hungary an egg or two is added and stirred at the later stages like a chinese egg drop soup, but the original recipe doesnt have it. Ps: that quiche looked tasty. Cheers.

I am familiar with sorrel and its nice flavour. What I did not know is that the inflorescences are edible. I alwas tossed these when I was chewing sorrel stems as a refreshment. TIL Re stinging nettle: The "stingers" usually are not strong enough to penetrate the leathery skin inside your hands (where fingerprint-lines are) if you are careful to not let the plant touch anything else, you can get away without being stung. The thick needles on ribs and stalks may be quite a bit stronger, though. Reading up on dock I found that the leaves ARE used as subsitute for wine leaves.

You are such an adventurous eater, always interesting to see what you come up with. Thanks for the video. Take care, be well

“Alright let’s talk about the most important thing- ooh look at that bee!” I see you and I have a lot in common sir

Im watching this video a second time and there's aint nothin you can do about it, Shrimp. Take that.

Maybe you've heard this a million times already but in California where I grew up, sometimes (as kids with soft, tender skin) we accidentally got into a bit of stinging nettles while playing, but there was almost always horsetail growing near where the nettles grew. They seem to enjoy the very same conditions. We'd immediately eyeball the surroundings to find the horsetails, go pick a little bit, scrunch it slightly in our hands to bring up a little juice, and rub whatever part of us that was stinging with the scrunched horsetail. It took the stinging right off. Edit; I wish we had ramsons as a native plant. I've been hearing about them my whole life (weren't they in a fairy tail?), but I've never even smelled one yet. I'm jealous!

I love that the use of the dock leaves is like how the Greeks use grape leaf for Dolmades

Thanks for an enjoyable experience as always xx

Originally found your channel from the scam baiting, but I really enjoy your cooking videos. I'm a uni student and for the most part have just been relying on food that I can shove into the microwave / oven, but your videos have made actually cooking stuff for myself seem much less intimidating and I have started to cook what would actually be considered proper meals - thank you!

Great quiche, I will give that recipe a try, perfect summer food. Thanks.

I feel like i can speak for everyone when i say, its very informative and entertaining when you explain everything you can about your processes, in case others are inspired by you. I dont forage, but if i ever needed to, your videos have made me more aware of things i never knew. How you manage to make information so captivating to watch is beyond me. Thank you for all that you do and good luck and good health to you and yours!

I absolutely delight in your experimental cookery forays!

Cheers on the green pudding, it looks fantastic!

Thank you for this- my partner and I love to watch your foraging and exploring videos as they’re so relaxing! On an unrelated note, we were thinking you could do a baked Brie or similar cheese in your tiny cast iron pan.

"oh double yolk! but I broke one of them" that's why there were two! It was a backup yolk!

Wow hop tops were literally growing on my door, don't even have to leave the house :D

Fantastic video! In Serbia I ate stuffed dock leaves (think dolmades but made with dock leaves instead) - perhaps an idea you could try in the future.

☺️☺️☺️🤗🤗🤗 thank you for always being there for us..I feel like you are my lovely cuddly uncle that knows every life hacks and how to cook everything!! ❤

The last 10 minutes of this was like watching a dubbed 70's Chinese kung fu movie, because the audio was out of synch with the video. 😆

Broad leaf doc leaves look like a great substitute for Banana leaves, or cabbage (when i make steamed dumplings) The Green pudding was lots of fun to watch and I learned about another use for sunflower seeds (and melon seeds) Thank you Mike (and our Nigerian correspondant) The Quiche looked yummy too. All the best from Jim Oaxaca

I love your unconventional cooking stuff. I would really like to try these two.

Inspiring video for nettle season. I have found our nettles in Alaska have a way of stinging me no matter how hard I try not to get stung. Worth it 😂

I find it so cool that these hops are likely remnants of mid evil brewing, what a cool connection to the past. Being from a young country I always envy the rich and amazing history of the UK.

I wonder if you could roll the Hop tops in salt to remove the hairs (like you would with Okra)? Great video! ❤️ I always enjoy your foraging content!

Did anyone else think that the audio was out of sync in parts of the video? Still an awesome episode of Food with Shrimp though. 😄

Fantastic tracking on the plant labels around 4 minutes in! They were perfect.

Mike, you should be pleased that Eva is such a good foraging student. She made sure to eat grass which she knows is safe thanks to your expert explanations.

That was fascinating. A week ago, I went looking for a recipe for red lentil tofu and watched the video of how to make it, plus Mary’s Kitchen pumpkin seed tofu. As I was watching you, it kept reminding me that I had liquidised my pumpkin seeds in the same way, and then pressed the tofu in my newly purchased tofu press (Tofuture from EBay). It pressed really easily and made a nice firm-ish block, which I cut into little squares and then fried four of them to serve with curried vegetables. The pumpkin seed tofu wasn’t fried in any fat because I thought it might be rich enough and it dry fried really well. It was delicious, but a bit tasteless, so when I saw what you added, I decided I could use the same flavourings for the next meal. I’ve got loads, since her recipe called for a pound of pumpkin seeds! I enjoyed that video - it was so relevant because I just finished my lunch, using the home made tofu, but have loads to go. Also, pressed out of the mould is a lovely rich, creamy milk, with a very dense mouth feel. Your pudding reminded me of haggis, because of the oats and freshly ground pepper, mace etc. Great stuff and thank you very much as always ❤

I would love to see a follow-up on this. I could be wrong and please excuse me if my perception is wrong, but you seem quite technically apt and have a fondness for exploring the small details in things, but you also seem, at least to me to appreciate a simple lifestyle. You can just be yourself and enjoy doing things you find interesting, and I think sharing that with a large group of people is quite magnificent. Imagine 40 000 people watching your video in a movie theatre or even live, is quite an amusing thought. Your video style isn't what I typically watch on RU-vid, but its value and entertainment are to be undermined. How did you start foraging and learning the different plants that are edible?

Interesting; never thought about eating hop tops, thanks for this episode!

You’ve inspired me to start foraging and to start growing my own veg/fruit !

Thank you, Looks very good,

Good morning x black pudd usually contains barley, lol also a healthy option x how lovely that you are using, the free larder. Wonderful watching, thank you. 💞I would love to make dandelion and burdock cordial or the sparkling wine 🍷

Very interesting. Thank you.

That Quiche looks amazing!

Love the fact you have mention Marys Test Kitchen.. in my brain I was comparing your channels already and combing ideas.....and hey presto. Great video once again!

That meals probably got all the nutrients you need for a month

Your videos help me with my nightime anxiety... Thank you ❤

10:47 when my mum makes cheese straws, she has to hide them otherwise she never sees them again. Unfortunately once we have one we can’t stop