This is Normal. Everyday Foraging and Cooking in the Atomic Shrimp Household 

your videos are so much nicer for learning about practical home cooking, plants and general life stuff than any of the secialised ones. I love how they all have a feel of relaxed friend spending a day with you and just showing you how they do things. I learned a lot from you and always love seeing you new video pop up.

These videos are like a vacation destination away from regular RU-vid. I aspire to live as mindfully as you do! Thank you for sharing your moments like this

I don't know how I missed this video, but I've just enjoyed it immensely😊. I, too, love "rough" mash....too smooth, and it's gloopy and not pleasant, imho. The chicken with mushroom sauce looks so nice that I'm going to have some asap. Many thanks, Shrimp.😊

We have a little hobby farm in rural western Pennsylvania USA. Our woods are filled right now with garlic mustard, so we’ve been eating it with many meals. I like to use it to make a chimichurri sauce for meat meals. The garlic taste is intense!

them morale mushrooms are amazing, my parents planted spores by our apple trees and its taking forever for them to pop up

It'd be interesting to see a sort of leftovers economy challenge where you use the same ingredients to create one meal and then create a whole other meal with the leftovers from that meal.

This is the way to live, I really want to be more like this foraging and nothing wasted. sadly this is a skill that is quickly dying. I know my grandparents lived like this but my parents in their adult life did not have a necessity for it so it was not passed down. I enjoy foraging but I mostly nibble on things I want to cook more meals like this.

Looks delicious... and healthy too!

This guy is like the Bob Ross of cooking

the sauce looks like something a snail left behind. other than that it looks good

Excellent

Interesting video Can you grow wild garlic indoors?

"Method to my mashed potato madness" fills me with joy. It was fun to watch this while making my own breakfast. It made it feel like a little family activity, which I appreciate when I'm at college and away from my own family.

I make a pretty similar chicken "cottage pie" with leftover cooked chicken (leeks go very well in it). I call it cockage pie.

Today I made wild garlic + nettles soup, basically veg bullion to make stock then added nettles and wild garlic (the ratio was probably something like 4:1 Nettles to Garlic), cooked for few minutes (do not overcook if you want nice green colour), little cream and mixed it until it was smooth. I put a lot of ground black pepper that I roasted on a tiny pan (similar to what you used few months back - great tool for roasting small amounts of dry ingredients) I am eating it right now, it's delicious

I'm not a confident forager, but it's hard to go wrong with blackberries. Me & my daughter go out with a litter picker to pull over the furthest branches & pick a container-full of them, add to apples to make the best crumble. It's our favourite late Summer/early Autumn ritual.

"What were you doing when the coronation started?" "Well there's this guy called Atomic Shrimp..."

The moment where you triaged the crispiest bits of skin to eat while stripping the chicken legs definitely made this one of the most authentic chicken cookery videos I've ever seen. I doubt I'd cook with whole chickens and chicken legs anywhere near enough without that little chef's bonus!

I gotta say I love your work, i come from the eastern block and your mentality about cooking, reusing, saving left overs and making most out of them is similar to the one we have used to have here, but frankly, seems like people are getting increasingly more comfortable with themselves, and unfortunately are losing this view of life. Not me though, and its great to see another likeminded soul out there. Take care~!

Just wanted to say how much I enjoy the way you show how cooking often is, i.e. making a lot of it up as you're going, using what you have! getting creative with leftovers and figuring out how to make it as delicious as possible. Also the chart you showed at the end is bang on the money for me, if you put that on a tea towel Id buy it. Thank you!

As someone who is stuck living in a tiny crumbling second-storey flat with no balcony or even direct sunlight in the middle of one of the ugliest parts of my city, and who doesn't have any real access to any more nature than a crowded grassy city park, let alone someplace to forage, and who loves cooking but never has the time or energy, these videos are a bit of escape into the sort of life I desperately wish I could lead. Going out for a walk in the forest, foraging for food, spending some time in the kitchen making big batches of food that can feed me for several days, even just... having something green to look at. I know I'm not alone (especially as an elder millennial) in feeling trapped in a concrete wasteland, constantly desperately just trying to barely survive with no real hope for a better life. At least I can take a short break now and then and experience a taste of that life vicariously through these lovely, calming videos. I'll keep hoping that I might one day find a way to reach that slower-paced country life, but till then, I'm grateful for these videos. Thanks for sharing with us.

Sometimes whipped mashed potatoes is nice, but I'm with you in preferring to leave a few chunks of potato intact with mine as well. This looks like quite a nice evening meal indeed. Dare I say it's one of the more "normal" things I've seen you whip up compared to some of the "Weird Stuff in a Can" episodes, which I am also a huge fan of. I hope everyone is doing well and having a great day!

2-5 year old burn areas(as in forest fires) are the best places for morels. You need a place where a lot of wood have broken down and new growth starting to come up, to find large amounts of morels. Love your videos, Mr Shrimp!

a little pinch of nutmeg is really nice in mashed potatoes

I absolutely love the vibe of your channel, quite cozy and comforting and quite often educational.

I actually hate garlic mustard. Its an invasive in my area and its absolutely taking over everywhere. I know its edible but im not a fan I'd prefer nettles. The chickens love it thankfully but once it invades an area, even once you get rid of it, other plants dont thrive for a couple years. I read that it gives off a chemical to deter other plants from growing. Somewhat like black walnut tree do. I get big yellow morals in my yard and i have 3 types of myshroom logs seeded. Grey oysters/golden oysters/shiitake they all just produced last summer for first time. The golden oysters have soread from the logs i put them in to several logs that fell in my woods. I asked my children for a pink oyster kit for mothers day. Lol.

The wild garlic is flowering here in Yorkshire, great video, there’s so much for free at this time of year

when the world gets scary, shrimp is always there to bring some comfort and calm

Thank you for this content. You remind me so much of my late father. Knew so much anout so many things: he was and still is my hero. He would take me on hikes and teach me about local plants and various wildlife in our area. He piqued my interest in learning so much. I miss him so much and am happy I found your channel as it brings me a joy and calm thats rarely found these days. Give Eva some pats for me as well 😊

Thanks for you content mate, it makes my weekend 👍

Fun fact: Garlic Mustard in Dutch is called look-zonder-look. 'Look' is a word in Dutch that refers to a plant being a member of the alium family. Some have 'look' in their name, like garlic, which is 'knoflook'. Anyway, 'zonder' means without. Alium-without-alium, refering to it's garlicy smell and taste, yet also to the fact that it doesn't grow bulbs beneath the ground. Language is fun sometimes

Just went on a walk today with some friends and I was actually incredibly impressed with how many plants I can identify thanks to your videos. Not only particular species, but as per your suggestion in a previous video, learning typical traits of each 'family' and being able to take a guess at what something is was particularly fun. Ended up coming home with my pockets full of wild garlic to make some Wild Garlic butter. I live in central London so perhaps I should package it up and sell it as 'artisanal' wild garlic butter for the city-folk who don't like to go any further out than the M25?

So glad you're foraging and posting on this particular day, when the world needs to recognise that everyday people are more interesting and worthwhile than most people suppose . Excellent xxx

Another foodie delight! Loved your happiness diagram 😊 Have you ever considered trying to intentionally cultivate some of the wild vegetation you use? If you ever got bored of doing YT I could quite easily imagine "Shrimps Seasonal Cafe" being a thing.

When I used to go fishing wild garlic was really good to stuff the fish with.

Ahhh yes~ Love the texture of slightly lumpy mashed potatoes. When they're perfectly smooth it's too reminiscent of instant mashed potatoes. Those are good and almost always, JUST dehydrated potatoes and pre-measured spices so it's not overly unhealthy. They just, *feel* fake.

Budget/Foraging Episode Idea: When your local area produce is in season, see if you can make meals for a day or two through only locally foraged plats or items purchased from local farmer's market. It love to see what ideas you can come up with for all local meals.

I'm no expert forager, but I am a country boy who moved around different parts of the country (dad in the forces). Ramsons are available anywhere, wild strawberries I had from the edge of a South Wales conifer forest, blackberries everywhere of course, rose hips the same; I steer clear of fungi apart from field mushrooms which never make it to the kitchen as they're so delicious fresh picked. Now I find myself in a North Yorkshire town next to a park; not much to forage, but I live next to a small park which is skirted by a beck and a mill race ( no mill remains) and the wildlife is amazing; less than 50 metres from my front door, right next to the playpark are otters and a white Ibis which visits every year. Bliss

Maybe it's time for another clay adventure! Always different, always thoughtful, always appreciate your videos Shrimp, ty❤

from a US rural background morel hunter, you are looking too late in season for morels. never as much green as you have.

Early morning Saturday shrimp! Keep up the good work fella and, as always, stay safe!

Thousands of people on their phones staring at a video of runny fried egg all salivating at the same time. I agree with other people’s comments, this is the best channel on RU-vid. Not in your face, just nice and easy to watch and listen to, and lots of interesting things.

I really enjoy the comfortable, relaxing delivery of your content. Always informative and inspiring. Thanks for sharing your world with us all. 😊

If I remember right, one of the ways you can tell the difference between redcurrant and blackcurrant by the smell of the leaves when you crush them. With all that wild garlic there I heartily recommend garlic pesto! It's a favourite of mine at this time of year. The meals you come up with are always lovely.

I can't believe the amount of wild garlic there!!! I recently found wild garlic in my village less than 75 M from my house! About 6 plants have weird variegated leaves! 1 set of plants has a single white stripe down the centre, and also, there are some plants that have all white leaves! I love deformed and unusual plants plants 😂 this year I have had more than 8 tomato plant seedlings with three or four baby seed leaves! Even a Gardeners delight with half albino leaves, albinism mirrored on opposite leaves!

This is the best channel on RU-vid hand's down. The embodiment of what this platform used to be about. keep up the excellent videos Mr shrimp I'm here for everyone of them👍🫶

I picked some wild garlic a few weeks ago which was partly in flower. I got nearly 1kg of it and it barely looked like I picked anything. The area still looked dense with wild garlic everywhere. I made wild garlic oil and yesterday, made a quiche for the coronation with leek, sundried tomato, cheddar cheese, and wild garlic.

Fresh Shrimp!

Another prime video delivery from my favourite radioactive shellfish. Very good.

Have you tried making mashed potatoes in your pressure cooker? Keep them quite large and leave the skin on., and use just enough water to steam them (about a centimetre). About eight minutes seems right. Either remove or leave the skin on before mashing. Either way they have an amazing flavour, more reminiscent of baked potatoes. Less cooking time and energy as well.

it's interesting, I wonder if those primroses (Primula vulgaris) are selected specimens that got reintroduced into the wild? Those flowers look too showy for a wild variant. I see that a lot with Snowdrops (Galanthus) here in Bavaria, where they will grow in large clumps around old housegardens and cemetaries and usually nowhere else.

I love you content. Your such a calming and sane presence on the internet. Please keep doing what you doing!👍

I haven't even watched this yet, and won't til tomorrow because I'm falling asleep (finally! bc its 3 am,) but had to comment because your foraging videos make me think of my sister who is also a forgager. She makes tinctures of various plants and herbs. She lives in a nice development but insists on nature having its way with her yard by planting only native plants, and slowly her lawn is shrinking, replaced here and there with areas of meadow plants, and of course uses no chemicals for fertilizer or for insect control. Frankly neither did I in my gardening days. I had quite abundant harvests from my gardens...as they say, sacrifice some to the birds, some to the slugs and aphids and the rest is for yourself...everyone's happy, and all's right with your little ecosystem. That would be the dream, Shrimp, leave the dandelions, no poison, insects thriving, the world clean and sweet...I watched a busy flock of sparrows (we are in a small city, not too much diversity as the birds go) in my backyard picking the fluff out of the spent dandelion heads for food and to line their nests...gives me such joy to see charming scenes like that. Thank you for your videos...they help illustrate the connections with the land and plants/insects we must nurture...and that is as close as our own backyards...🌸

The bubble and squeak looked absolutely amazing. I felt a connection between that knife blade and egg yolk :D

Perhaps in one of your foraging videos, we can get it from the perspective of Eva. Have her be your camera operator. Maybe we can get a glimpse as to what she sees as the most important parts of your hikes, like the local wildlife she wants to hunt.

Saved that happiness graphic so I can glue it to my wall.

I really love your food related content and even as a person who is far from a forager, I find myself learning things from your very informative ”slow content” videos. Thanks for sharing! I have a question that I have been wondering about, and it poped up again now when I saw this clip. Do you know why you BRITs have such funny/quirky names on a lot of your dishes? ”Toad in the hole”, ”Pigs in a blanket”, ”Bubble and squeak” - it’s actually hard not to laugh 😅(I say that with the biggest respect and love, of course). I’m Swedish, and can not think of any similar names in our cuisine. Could it be that these dishes were first created to easier get kids to eat them? Perhaps you could do sort of a ”the history behind" episode, sometime in the future? Thanks again, and keep on keeping on (being you).

I like how you are exploring your new environment, discovering all the different foraging opportunities; hopefully, you'll find where the mushrooms are hiding. Take care, be well

The runny egg yolk at the end was so satisfying! You've inspired me to start making my own chicken/veggie stock at home lately. Thank you for all of the love and care you put into your wonderful videos.

I really can't describe it, but these Atomic Shrimp cooking videos make me happy every time. Must have seen them all a couple times by now. Foraging also always gets me to take a walk outside and just have a look.

It's really cool how little goes to waste in your videos

I absolutely love your channel

@3:10 Here in Iowa, garlic mustard is an invasive, and we're encouraged to clear it out when we find it (before it flowers, though). I have yet to try it, but the next time one of our parks has a picking party, I'll join in and make some meals with it!

I went mushroom hunting, didn't find any, the next day my brother goes out to the exact some area and finds 400 mushrooms.

Wicked video Shrimp. Loved the mind map, and how everything is connected, and all the time and effort you saved. You're such a smarty pants.

Very Normal for us too!😊 A good patch of squeaky wild garlic there - ours have flowered & over. ChiffChaff - a welcome visitor. Red currant and raspberries - a former home? I gave up on my morels - too much faff to prepare pick clean /boil/rinse/dry etc. yet I still look in woodcchip! wild strawberries (bubblegum!) Sadly Ash die-back is everywhere 😥 Ooh ceps ❤Chicken & mushroom gravy Umami - nothing wrong with fat! and crème fraîche. My garden chickens love leftover veg 👍 Rescue some😊🐔 Hello from Shropshire 🌳

Hooray! Foraging! Thank you, Shrimp. I’ll now drink my chaga tea with much more pleasure 😅

Found two morels yesterday in my gravel. Looked a bit ropey but hoping some more grow. Very surprised!

"We already know what carrots taste like" I was going to protest here, because what I was curious as to what your foraged sauce, mushrooms and wild garlic would do when you mixed them on the fork for eating and I was going to post a comment about a specific dish that truly demonstrates flavor combos. Your Brunch showcased it, the eggs, beans and some sort of meat, it creates something tasting better than the parts by themselves, sort of like a holy trifecta of the food world : D

When WW3 breaks out, and there is no food, am heading to Shrimp’s place, he’ll know how to survive. 😂

okay...so after doing mass watching for this channel i think ill stick to watching the scambaiting videos...the rest of your channel makes me hungry

I live in lovely Petoskey, Michigan, USA..... and we have tons of Leeks here in the Spring. I make an awesome leek pesto sauce.... in a food processor: leeks leaves, olive oil, lemon juice, finely chopped almonds, salt, pepper, Parmesan cheese. It is incredible on crackers, steaks, sandwiches, pasta, etc. try it out!!

We once made wild garlic pesto and I couldn't remember if we added clove garlic as well but I remember it being quite strong. Maybe cause it was almost pure wild garlic?

I think the chicken pie dish is actually called chicken parmentier or close to it, just add some olives and some gruyere cheese grated on top and you pretty much have it

a little dish is called a ramekin

Your videos are always so pleasant and soothing to watch. Lovely thing to have my coffee to while I gear up for a weekend work day. Thank you Mr Shrimp!

One other variety of mashed potatoes you can try is with carrots, boil the carrots at least 20 mins before adding the potatoes and you should be good.

the diagram at 24:15 made me smile beyond belief, its very atomic shrimp and we all love that. Keep the shrimpness coming.

Love your channel. Simple as that.

That looks delicious. I’m less than an hour from you - save some for me 😂. Great video. Thanks. Mike

Hi 👋

Look forward to a one-day ONLY FORAGING cooking video. With free spices or seasonings allowed.

That leftover meat pie looked lovely. I'm definitely going to make something similar for us.

I love mashed potatoes and I love sour cream. You have blown my mind as I have never even considered combining the two. My mouth is already salivating at the idea of even planing it for tomorrow's dinner. Thank you so much ❤

One day I want to be invited to your house for dinner.

Garlic mustard major invasive in United States

Your "Forager Pie" looks absolutely delicious.

Our nettles have gone to flower in South Wales, think you're meant to pick them sooner. Wild garlic is also flowering, I think most things are...

I love Garlic mustard. Very nice in a sort of French style salad dressing.

When will there be another scam baiting video? I really enjoy them.

Fantastic feel good ood video high quality old school RU-vid

Mashed potatoes need some lumps otherwise it's potato soup!

Surprising how similar it is around here (midwest USA). Even the dead ash trees; in this case from Emerald Ash Borer, alas. Near my place, there's a few spots of wild onion (I think just the generic kind nothing special); redcurrants and raspberries are waking up (mostly black raspberry; a few red but they don't get well pollinated I think, perhaps the bees don't know the difference); and lots of hardwoods around (maple, basswood, oak, walnut, birch, cherry, etc.). Those are black walnut, and also hickory, which are nice treats in a mast year. Pheasantback mushrooms are starting to sprout from the mostly boxelder maple trunks; I saw some broken off the other day, suspect someone is in fact foraging the area!

Crazy, so many people would have just binned those leftovers, of just left them to spoil in the fridge, you managed to make 3 whole meals out of them.

Absolutely loved the Happiness chart 😊❤

Fascinating and informative as always. I bought a Fray Bentos chicken pie from our local supermarket (it’s ‘crap British food week’ in NZ) 35 minutes got it crispy, but totally tasteless. My Bombay Bad Boy pot noodle was similarly memorably bad: standard curry powder flavour and horrible noodles

Where I grew up in Kent these kind of holes were always referred to as bomb holes. The story is as the German planes where flying back they would dump their unused ammunition.

Good to see the brits are also enjoying Morilles and Saint George mushrooms 👍👍

I just realized that Atomic Shrimp reminds me of Moominpappa from Moomins. The voice especially

I've recently found my FIRST Morel ever! Made me very happy, tho i kept it where it was.