I really like how confident you are in yourself. "This is the way I like it and it's my life so..." After years of behavioral modifications for autism, too much of my thought process is "how can I be like everyone else?" So much wasted time doing things I don't actually enjoy just so I can fit in with those around me. My goal for this year is to develop a mindset more like yours.
Thank you. Yeah, except for very important things, the right way to do something is the way that works best for you and achieves the result you prefer. The Internet doesn't help with this. I mean, honestly, we invent the most advanced communication method the world has ever seen, then use it to tell people they have been peeling bananas the wrong way. It's insanity.
@Atomic Shrimp The internet can actually help with this as much as hurt. Without this mass-connection, you're only exposed to people in your immediate vicinity. The internet lets you see all sorts of people from all cultures and can make you realise "Oh, the way I've been brought up to do/be/think X isn't the only way". Case in point: this channel :)
@@AtomicShrimp That's why I choose my channels to follow carefully. If both content creator and commenters seem to have their head on the right place, I subscribe. But even then occasional cases of gatekeeping (jokingly or not, it's not always clear) is inevitable. I'm just glad I don't have to deal with that personally via pm\mail or twitter.
@@TheErador From my understanding, it can be difficult for people with ASD to cope with the world without some training in how to act "normal" so it's not always a bad thing.
There is a posh sandwich shop near my work. I can't afford to eat their product everyday, but a few times a week, I have them make a huge multi layered sandwich for me. After going in a few times, I asked if they had marmite. They now have a jar just for me.
Fork-opened muffins, partially melted butter before adding marmite - a true connoisseur! Nice to see I'm not the only one who finds that these details make all the difference!
Learning to meditate on life's simple pleasures can be lifesaving. I went through a period of extreme darkness until I discovered the small joys that surround us. Atomic Shrimp's channel is another simple pleasure I've added to my list of reasons to keep going.
About the "mixing stuff yourself vs buying pre-mixed" thing... Some years ago (probably close to a decade by now), we were mixing cream cheese and nutella on toast for breakfast. A while later we discovered a pre-mixed version of that at the store (philadelphia-milka to be exact) so of cause had to try it but got thoroughly disappointed. It kinda tasted of neither component and was really just a dull tasting and way too sweet paste. Needless to say we went straight back to self mixed.
Ingredients BASE: • 264g Oreos Crumbed • 56g Melted Butter FILLING: • 60g icing sugar • 400g Nutella • 500g cream cheese • 1tsp vanilla • 10g cocoa powder GANACHE • 157g Nutella • 90g Double Cream • 4 x Kinder Bueno fingers Method For the base add the butter to the Oreo crumbs then press into a spring pan tin (no need to grease) and leave in the fridge to set. For the cream cheese filling sieve the icing sugar and cocoa powder into a bowl. Add the cream cheese, Nutella and vanilla. Use an electric whisk to blend the filling ingredients. Spoon on to the biscuit base and leave 6-8 hours to set. To make the ganache heat the cream in a saucepan until almost boiling and then whisk/mix with the Nutella. Spread over the cream cheese filling
That's the problem with so much premixed stuff, or easy to mix kits. They just load up with cheap lousy ingredients, which makes for less labor, but less taste or healthy ingredients.
This week when I made my sourdough loaf, I replaced some of the salt with marmite xo when making the dough. It gave the dough an unusual texture, and the final loaf a nice colour and flavour. You should try it!
Woah this sounds fascinating! I've never made sourdough, but I've always wanted to. I've made a couple basic loaves but my breadmaking is nowhere near as good as I'd like it to be. Is there specific methodoligyy or advice you might have?
@@PriyaPans Bread making really took off here in Canada during the pandemic somehow, to the point that for months it was impossible to find yeast anywhere.
I’m in the US and when I was a child, I remember the small hills and valleys of forked muffins being called nooks and crannies. I wanted to eat them every time I saw the commercial, but they were never on my mother’s shopping list. You’re bringing back that same feeling 😋.
Is "nooks and crannies" a phrases that's used in the US for things other than muffins? It sounds like the sort of things we say in the UK that would usually confuse Americans :) I Googled and can see it was used in adverts for English Muffins in the 90s, I wonder if they were trying to sound more English.
@@_Piers_ It's still on packaging for English muffins even today. The only other time I can think of where we (in the US) use "nooks and crannies" is when we can find something. "I've looked in every nook and cranny, but I just can't find it!"
@@_Piers_ "Nooks and crannies" is a fairly common expression in the US, and used for more than just muffins. It would not be surprising to hear, if someone were looking for a lost key or something, "I know it's here; check in all the nooks and crannies."
Your previous Marmite video convinced me to go out and get a jar, not an easy thing to find in Japan. I think it's better as an ingredient in soups than something spread on toast, but maybe it's because Japanese bread is so fluffy compared to the coarse bread you have in the UK.
Hey! I don't know if you'll see this but I just want to say that I absolutely enjoy your content. I am a 17 year old currently struggling through my school load at the moment but your entire channel is incredibly satisfying and relaxing to me. I would especially love to see more foraging videos because the way you forage is always so calming and interesting!
There's a food youtuber named Adam Ragusea whose tagline is pretty much 'heterogeneity' - He's a big fan of foods not being perfectly mixed and having that bit of variety from bite to bite. For a lot of foods I definitely agree!
Ngl, I just like your voice. I am from US and as a kid, I would hear storytelling from the people of your area. I wouldnt mind some Calm reading of stories from you.
Your last Marmite video convinced me to give it another bash, after years of being convinced it tastes like purgatory. And y’know what? It’s not that bad! I’m not saying I’ll be tucking into it on the reg, but at least I’ll stop boaking when spreading it on a crumpet for my husband. Thanks for the nudge to retry it.
I wonder how many other Adam Ragusea fans were yelling "heterogeneity!" when he was talking about not fully mixing things together being more enjoyable
@@jammybizzle666 there's a difference in ingredients and prep that makes them distinct however. And we refer to them as English muffins because well...we're not all English
@@jammybizzle666 nice mate, also i've noticed recently there's a trend of muffins being labelled "english" even in the UK, as opposed to "breakfast muffins" or similar. shocking really
Having not been able to find any Dynamite locally I had the "add Saracha" apiphany a split second before you said it. I paused your video and created what turned out to be one of the nicest marmite Begals ever! What a combo!
After your video the other week, I went out and bought the low salt version of Marmite. Can confirm that it’s the best Marmite - can heap a lot more on without it being overpowering.
You’re content is so unique and always fascinates me. I woke up at 2 a.m. and was craving a cheese and Marmite sandwich but pushed back the urge to have one and went back to sleep. Now when I woke up your video was in my feed so I thought that was rather a coincidence since I don’t eat Marmite often!!! You are 100% right about the better texture of a forked muffin as well as the butter mixing randomly with the Marmite.
Was waiting for the perfect moment to call you out for having a go at how people cut their muffins. But you've spoiled that now by being too wholesome!
When I make cinnamon toast, I like my butter to be soft but not invisible on the toast when I sprinkle my cinnamon sugar on it. Those bits of creamy butter are a lovely contrast to the crunch of the sweet cinnamon sugar.
In the last video, you spread Bovril on toast even though it's commonly made into a drink. For the third part of this Marmite Trilogy, you could try making Marmite into a drink and comparing with Bovril this way.
On your earlier video about marmite I mentioned Bonox, apparently it does still exist, currently made by the same current owner of the Vegemite brand but I've never seen it on supermarket shelves, only heard my parents, in their mid-late 70s mention it, last Australian pop culture references to it are from 1970s Australian sitcoms. It was a liquid beef stock that was most commonly used as a hot beverage, like Bovril I guess, was once a common third option to coffee or tea, according to my dad pubs used to also sell Bonox & rum.
I never had any Marmite but I recognise the need for self blending ingredients inconsistently, that's something I didn't do when I was younger but now I do.
Thank you for making me hungry for breakfast today. Wow. I love the difference in texture in the muffin. Sliced or forked open makes a huge difference! So too does how you add your butter ( or fat choice). But by preparing it all the way you do lets you get all the differences in texture and flavor. I love your reviews. They're always interesting and fun!
I was lucky enough to have british friends in my youth here in Sweden so whenever I stayed over at their place I got marmite spread on roasted sandwiches, sometimes with lettuce on. I still order marmite from britain to this day, it's my favorite spread.
I do the marbling with Vegemite, though I will point out that melting an unaged cheddar or colby cheese over vegemite on toast (or crumpets) is just about the most amazing combination ever.
My guess is that it would make the patties very savory, but you may also need some creamy-tasting alternative to fat to make them taste more like authentic beef meat.
I was also brought up on marmite - especially at school, where we were mostly vegetarian, so had marmite and bread available at every meal to bolster our b-vitamin intake. Of course they didn't get the ordinary supermarket-sized jars, they got the huge 5-litre sized catering tubs and dispensed it into smaller jam jars for us. Which made for a great practical joke whenever the French or German exchange kids were visiting: Every time, at least one of them would get confused by the unlabelled jars of brown goo and ask "is chocolate?", and almost every time, we would tell them that it was, just to see the hilarious reaction when they spread it thickly on their toast and then bit into it. A bit mean of course, but it didn't do them any actual harm. Besides which, some of them just assumed that it was chocolate without even asking, which was if anything even funnier.
This video has really freaked me out am about to have crumpets butter and marmite and last night I thought should I add a few drops of Siracha ?! What's the odds? Haha
Got my first jar of marmite in the mail today. As an American I really, really like it. It's nice to have something to put on your toast in the morning that isn't jam or something sugary. I thought I would enjoy it though for the fact that I had twiglets about a week before this and liked those. Next thing I am gonna do is try it with sriracha.
The chilli effect is probably geared to those who use rather more marmite than you prefer. Do you recall the 'Gold' Marmite that appeared some years back with 'gold dust' in it?
Him, eating a tiny bit of marmite with a spoon: I don't recommend this for most people Me, eating a heaped teaspoon of marmite over an hour for funsies: ...yes.
Love the eclectic collection of tea spoons. its similar to mine, inherited, borrowed, (stolen), part of long lost cutlery sets.. Each of my teaspoons has its own strengths and weaknesses. I use them to their own potential...Love tea spoons
A friend have me her whole set. She hadn't any money, collected them from all kinds of places. No two alike, but for one pair of spoons. Knives and forks included.
I just rewatched your muffin and crumpet video last night before bed despite being English and knowing the difference. I must have known this video was in the works.
I found the same to be honest. But for a bit of a kick in a stew, for a wife that dislikes spicy, it's quite palatable for her and a slight tinge for moi. I also like marmite and cheese spread mixed up. Now that's nom.
*Being Australian, it's Vegemite all the way for me. I haven't thought of trying it with chili before, but I think now I will have to have a go! Thanks for the idea!* 😊
I meant to comment on the last video but I forgot. I'm a big fan of using marmite in various dishes. Especially Bolognese. I think it adds some lovely flavours.
I love Marmite and Sriracha but I've never thought of mixing the two, I'll have to try it sometime! One of my favourite ways to have Marmite though, Marmite XO on some malted bread toast, strong cheddar cheese, melted or not melted, and pickled jalapeños. The slight heat and acidity from the jalapeños really works well with the Marmite.
I agree there is a difference between "forked" and sliced English muffins. In my experience when toasting you wanna fork it, the surface variety is ideal for use with radiant heat and will lead to a variety of "toasting" that makes for an excellent bite. On the other hand when "grilling" or "griddling" on a flat-top sliced is the way to go, because a uniform surface will work best with direct "contact" heat.
Ive not tried marite mixed with peanut butter but i have tried the premixed marmite peanut butter and it is definitely worth a go. The flavor starts off strong peanut buttery and then the intense marmite taste comes through and kind of oscillates back and forth
It's a bit nutty. Of course, to REALLY taste Marmite or Vegemite straight from the spoon you need to load it up, just like the Yanks do, and then complain that it's awful.
I love a nice toasted muffin with butter, marmite, almond butter, a little molasses and sunflower seeds. Together you get crunchy, salty and sweet. Plus the bioavailability of minerals and vitamins in that food combination is really good and quite delicious.
Dude I discovered your channel years ago when I wanted to learn the best way to prep singing nettles. Your channel didn't resurface in my feed until very recently and I must say dude your content the nuts!! Some of the best content on RU-vid I'd say!! Maybe we'll run into each other on common some time (yes I'm from soton lol 😂😂)
Yeah I agree, with a name like DYNAMITE, you'd expect it to gently blow your hat off, or make you say "I'm melting, wadda woyald, wadda woyald", Wizard of Oz style!!
I love making home made sourdough english muffins. I personally find forking them is more work and just leads to more crumbs. I do understand the increased surface area but I feel its a minimal increase to the surface area of the whole muffin.
Mr Shrimp! You have changed my life, forked muffins are the future! My toasted goods game has been raised. Thank you as always for your varied, interesting and pure content
That's a good toaster. I always spread marmite on the toast first, that way it gets a better grip and spreads more easily, then I spread the butter on top.
