*The bread rolls* in this video - I just used more or less the same dough recipe as the Pampushky (here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tGnu5MTsx5Y.html ), minus the optional egg - and divided the dough into 4 instead of 8, rolled into balls first, then long pieces and rolled them in ground rice (semolina or polenta would also work) for that grainy sub crust texture. Proved until doubled in size, slashed with a sharp knife and baked at 200C for 20 minutes.
I know this wasn't supposed to be the main takeaway but to be perfectly honest the most fantastic thing in this video for me was how gorgeous those rolls turned out
Yup. That's the kind of instruction that just makes me want to see why not. By cooking it in a microwave. You're not really meant to cook fish fingers in a microwave, but I do, if I'm making a sandwich, and they always come out cooked perfectly.
@@brianartillery Glad I'm not the only one who does that! That's my staple when I can't be bothered to cook and don't fancy beans on toast. I suspect they'd be better deep-fried, but then, what isn't? Other than maybe lettuce?
Brown sugar is a nice addition to some tomato sauces - it reduces the acidity/sourness while also adding the musky molasses flavor. My kids prefer it over plain sugar and I usually don't need to add as much. Love the content and the channel. Cheers!
Another trick I learned in the States (for some reason a lot of the tinned tomatoes in NE can be quite acidic), is to drop a couple of peeled carrots into the sauce while it's cooking, and then remove and discard them afterwards (bit of a waste of a good carrot, so I'd use ones which were going a bit flaccid) I'm not sure if the carrots absorb the acidity, or if the sugars in the carrots get into the sauce and balance it, but they really improved the flavour without having to add sugar.
Yeah I like to add brown sauce wile cooking the onions when I make spag boll also I add a little towards end of cooking aswell. I'll tell you another good recipe with brown sauce, use the sauce to glaze sausages and onions in a oven tray cook untill sausages are cooked through then use them sausages and onions for a base for a casserole shove it in a slow cooker or casserole pot add potatoes carrots and what ever other veg you like I'd usually go for root veggies they seem the best for a casserole and cook in a low oven for a couple of hours or on the low setting of the slow cooker for couple of hours then serve with a crusty cob or bread 😊
Hi Shrimp! I work in a well-known sandwich chain that also sells meatball subs - you know the one. We also offer a meatless version of our meatballs and I really like them. I think it'd make for a good side-by-side comparison video if you'd be interested in doing it with pre-prepared food.
I recently tried the meatless sub and I could tell it tasted a little different but i liked it and enjoyed it, I said in my comment I probably wouldn't change to having it all the time but if the meat one isn't available I'll happily have the meatfree 😊
Love this channel... all of it... from the cooking to the scammers... and Eva barking is always a sweet reminder that she's still there annoying you while you're filming. So hug Eva for me... 😉
As much as your videos I cherish your ability to trigger folks in the most delightfully cheerful and pleasant fashion. Please never change, or continue to change, whatever fits.
You should try something we have in Spain called "Heura". It's a vegan line of products that are becoming very popular and for good reason, their "fake" chicken tastes better than actual chicken.
It is always astonishing how big is the gap of the beggining of the vegetation season between different parts of the world. I live in south Poland and we can barely find any green colour now, so seeing you picking those green onions made me think how. This is so obviose but I always get a bit weird about it. Time is so relative.
The fact that the UK is an island helps to moderate the temperature fluctuations over the year. In the middle of a large continent, you see more extremes of temperature than we do which impacts when your growing season starts. I noticed this year that lots of plants are in bloom now when 40 years ago it would have happened in May. Mild winter and global warming for you.
@@tinplategeektoo Yes, exactly. I know that but still it makes me wonder every time I get "on screen" proof of that. The fact that at the same time you can experience all the season is astonishing. You just have to change your location. Lack of travel keeps you focused only on the surroundings around you and this happens to me every winter.
I'm in the UK but my mom lives in Poland. Vegetation really depends on what the plant is as well as when and how it is planted. My mom already picks green onions and chives from her garden, has some early flowers too. Her house is also filled with a ton of different seedlings (tomato, sprouting broccoli etc) which she sometimes takes out if it's warm enough to get some sun. Plants are much more complicated in their growing cycle that you think. 😄 You just need to know how to properly care for them.
@@margo98margo South Poland contains all the mountains, I assume your mother lives on the lowland, vegetation tends to grow a little bit earlier there.
One thing that I am curious about is the brand’s decision to specify that the product isn’t made from pork rather than simply meat-free/plant based. Perhaps I am just accustomed to the fake meatballs sold where I live, which don’t market themselves as a substitute for any particular type of meat.
It is rather weird...because meatballs aren't traditionally made from all pork - at least in Germany It's usually a beef/pork mix. Pork alone is too fatty and not flavorful enough. Whereas ground beef can be a little dry. I'd still take all beef over all pork, though.
I think it's because the brand uses the fact it's not pork, chicken or whatever as part of their branding. Probably because of the stupid argument some people say "why use the word chicken,pork or whatever it's trying to replicate when it's not". So they've literally made the brand "this isn't...." I suppose they could have put "this isn't meatballs" which sounds wrong regardless compared to these aren't meatballs. But perhaps they just wanted to purposely use pork in the name so they could mention a meat lol.
The fact it specifies Pork is so you know the particular imitation meat they're using is their 'pork' substitute. They may have other meatball editions with the other imitation meat specified
Those meatballs look ok, but your bread looks fantastic. I love good home baked bread and I'd give up meat before I gave up bread if I had to chose between them.
Speaking of substitutes for animal products...I'm not vegan, but I can't tolerate milk/lactose and have always bemoaned the fact, that there was no real substitute for full fat milk. Too sweet, too watery, too 'soybeanish'... nothing really worked for me. Well, guess what. Alpro just released a product called 'Shhh...this is not milk' and it's fantastic. There are two versions even, 1,5 and 3% fat and I swear, the 3% tastes almost as good as real full fat milk. I can just barely tell, it's not milk, but not even in a bad way. It's not just the taste, they got right, it's the mouthfeel...smooth, silky, slightly 'thicker' then water. Works great in coffee, too. It's 1,99€/l of course, which is a lot...but in this case, I'm willing to pay it. Highly recommend to anyone, who's looking to replace milk and isn't on a tight budget.
I would like to agree with you here! I'm an avid oat milk drinker but that new stuff is INCREDIBLE it really does taste like milk! I cannot recommend it enough
@@k8eekatt It's oat based. But less sweet then oatmilk. There's sunflower oil in there for the fat content. And some sort of fiber, probably to thicken the liquid very slightly. And an emulsifier, of course...you need that to keep the fat dispersed in the liquid. That's what I remember, from studying the label myself - but I'm sure, you can easily google the exact ingredients. There was nothing, I found offensive, personally...but, of course, people opinions on good/bad ingredients vary.
@@LuisC7 It's oat based. But less sweet then oatmilk. There's sunflower oil in there for the fat content. And some sort of fiber, probably to thicken the liquid very slightly. And an emulsifier, of course...you need that to keep the fat dispersed in the liquid. That's what I remember, from studying the label myself - but I'm sure, you can easily google the exact ingredients. There was nothing, I found offensive, personally...but, of course, people opinions on good/bad ingredients vary.
Wow! That looked so tasty!!! Especially when you had the meatlessballs and the onions frying up! I love those kinds of onions!!! I wanted to dive into the screen and start munching! Lol! Finished product looked great too!!!
I’d recommend trying some of the recipes from Greg Easter’s “Vegetables for Carnivores”. Besides a very useful section on food chemistry, the chemist author's recipes make some very convincing meat substitutes and meaty meatless dishes. The Carrot Farrago recipe is one of my favorites, as it manages to turn carrots, red onion, and white beans into a very convincing ground meat substitute/stretcher with just a few simple seasonings through a novel prep method (I recommend tacos with it, as it uses cumin anyways).
I've yet to even be curious about trying the isn't meat-stuff, but that sandwich looked pretty good. Especially the bread! Really nice content, as always. Thanks.
Thanks for the review! I'm always on the lookout for acceptable plant based alternatives to meat. I'm vegan or vegetarian, but I do like to have some 'meat free days' during the week.
something i learned makes sandwiches stay together better, is that actually getting them wrapped tightly does improve the experience of eating them. They are less messy and you get less ingredient drift
Wild onions were common back in Texas but Crow Poison tended to grow mixed with them so they were best admired for their flowers.I did have Welsh Onions in my garden.
You should make vanilla extract for a video. It probably won't make much content, since it's so easy to do, but I'd like to see you do that! Hope things are well with you, Mike.
I've enjoyed these a few times in a tomato-based sauce with spaghetti and with a tagine style sauce with Glorious Grains. By the way, plastic film recycling is available at your local Co-op now. 😊
I've had the plant based meat ball sandwich from subway recently because they didn't have the actual meat one available and I could tell it was different but it wasn't bad I ate it lol but would I swap to the meatfree one? I don't think I would but I'd have it if the meat one isn't available most definitely 🙂
I'm quite find of their meatless meatballs, but I do find the sauce a bit meh. I normally get mine with sriracha sauce added to give it a bit of a kick.
I find that spices and hot sauce go along way with making cheaper meats tasty. I would guess that Sriracha would be a good addition for my liking. Great job as always.
You're so prolific with creating great videos that you may have already covered some of the following products. For non meat sausages I've found Cauldron Lincolnshire sausages good, now followed by Richmond's meat free sausages. The Linda McCartney range were doing "duck" Chinese pancakes for a while which were interesting...I'd add more hoo sin sauce and spring onions, cucumber, etc. Where I live I'm limited as to what I can access and haven't seen the pancakes here for a while...maybe they still exist elsewhere.
Worth looking into whether or not the film can go in the plastic bag recycling at your local supermarket. Most of the major supermarkets now accept non stretchy films, including sweet and crisp packets.
Quite a lot of controversy about THIS in the vegan community. Their social media team released a promotional video where they pretended to feed meat to alleged long time vegans (which was actually their own product) hilariously tone deaf marketing department apparently ahah
Yeah, I remember that one. I think it was a pretty daft stunt - I can see why they did it, but it's bad because there are potential outcomes that you cannot control, particularly with respect to the reaction and psychological state of the participants.
@Slowboy Whiteboard "most vegans", oh stop being an idiot. You know that's nonsense, militant vegans are by far the minority. Quit letting your biases tar a whole group of people with the same brush. 'Basket case cult members', get a grip dude, I know it's RU-vid, but you don't need to act down to that level of drivel.
The three cornered leeks look lovely around your tree base. I live in TX and would like to plant them in the front yard around our tree as the landscape around the tree is hideous. Cannot find the seeds online anywhere...and I also looked around in all kinds of wild areas including on our own land (22 acres) and cannot find them anywhere. I think they would be interesting to have in the front yard.
He stated in this video, and I a couple other ones, that the three cornered leeks are a huge annoyance. The grow fast and are nearly impossible to rid of so for the sake of you front yard (that will become a leek field) plant something else around your trees xD
4:04 You said the sugar doesn't cancel the acidity. Have you tried neutralizing the acidity with a base? Chalk (E170) powder worked well for me, I really liked the deeper savory flavor of the tomatoes, not ruined by any sweetness.
I've not tried these, but I do enjoy Linda mcCs meatballs (vegan) which is one of my favourite meat substitutes. I make a tomato sauce and have spaghetti meatlessballs which is delicious.
Great chanel thank you. Been binge watching your videos.. The way you added all those decisions things In you could have put a well cooked rat inside and would have been nice. I really like your knowledge on foraging. Thanks
Anything which outgrows snow drops in early spring is a plus in my book - especially if useful. Snow drops are basically cold sores for grass and totally useless. (OK, insects might like them).
@@jai_b I've just put up a comment about the Richmond sausages. They taste like cr*ppy mass produced sausages...which I miss....a sausage sandwich...ahhhhh. Their non-bacon bacon is bad though. I don't think anyone has produced a viable bacon substitute.
I`ve switched mostly to meat alternatives due to health reasons and can highly recommend them.My favourites=Quorn 1/4 pounders,swedish style "meat" balls,mince(Curries),veg steak strips(in a Blackbean sauce) and vivera plant shwarma kebab.The benefits=much lower in fat,cheaper,kinder to the Planet and flavoursome if used in Sauces,Burgers,Kebabs etc.The only time I had a side effect was when I used Asda`s veggie mince=Tasty and cheap but the following day I could have farted for England.
I was sat outside Bangor Hospital watching this whilst tucking into a scotch egg.. pausing to look at my half consumed snack, I thought... Now there's a vegan substitute challenge!!
I've noticed some of these younger brands sometimes have some quirky humor or weird things on their packaging (like that blurb) and I really struggle to understand why they do it. Oatly milk does something like that
We really like your reviews on all sorts of foods particularly "weird things in a can". Weird things in a package must be a thing too. What I don't understand is vegetables masquerading as meat when they already have their own great flavours.
@@AtomicShrimp Greetings from the Antipodes. Sorry if I didn't make my meaning clear. I once went to a Chinese vegetarian restaurant expecting a range of dishes showcasing some of the vast array delicious vegetables and herbs etc. It was a quiet night so we asked the chef to cook us his favourite meals. To my amazement every dish was flavoured like pork, chicken or beef. I just don't understand why there is need for veg to taste like meat. Maybe I am too pedantic. I am not a true omnivore but I, like yourself, enjoy trying new things and enjoy your experimentation and foraging. Are you planning to do more of your scambaiting? We here in Australia have recently been totally inundated with all manner of emails, phone calls, snail mail scams. Most are reasonably easy to spot but I have noticed that some are getting quite sophisticated and I am concerned that many will fall victim to these bastards. Keep up your good work! Neil B
I don't really see it as any different from, say, diabetics still wanting food to taste like sugar, or lactose intolerant people wanting milk in their coffee - although of course the reasons why people abstain from the real thing are different and various, restricted diets provoke creative substitution.
