There's something about the quietness of this video and a lot of your videos. The feeling of a quiet, slow and peaceful British evening; the sun laying lowly through your glass with night time creeping up.. It's almost tangible. Like being a young boy at the grandparents house on a Sunday evening. It's a nice homely thing you procure in your videos. Thank you.
Hi Shrimp! Let me give you my recipe to try with either Shin Ramyun or Shin Ramyun Black (the latter I was eating all the time in Netherlands, they are not available in Poland though, so I get regular one). I had the meal numerous times and it is my favourite lunch for days when I have nothing else available. Ingredients: - half an onion - teaspoon of sugar - one egg - some butter (enough to fry the onion), - 1 Shin Ramyun. 1. Slice half of green or regular onion and fry it up with a bit of butter. Add a teaspoon of sugar and let the mixture get brown. Give sugar some time to carmelize. 2. As on the package, add 550 ml of water, preferably boiled in kettle. It is important to add the exact amount, so measure it. I often would add closer to 600ml and find the soup to be a little less savoury. The difference is noticeable. Add all the powdered seasonings from the Shin Ramyun package. 3. Once water boils, lower the gas, add the noodles and cook under the lid for more or less 3,5 minutes. 4. Break one egg into the soup and set the timer to 1,5 - 2 minutes. If water stops boiling after egg is added, make the fire stronger for 5-10 seconds. 5. Once the timer goes off, put the contents into the bowl. If you want to eat it the way it's meant to be, get ramen spoon and chopsticks :) To sum up, with only butter, onion, egg, sugar and package of Shin Ramyun you get a dish that continues to impress my guests every time I serve it to them. Recently I have been experimenting with replacing water with chicken stock, cube based chicken stock or even tomato soup (from chicken stock and tomato concentrate, without cream). All these versions make the soup even heavier and more filling. There is a lot of room for experimentation! Hope you see my comment and are tempted enough to try the recipe! The simplicity is the best part of it (I even make it sometimes at the office).
배 = pear. Good guess! Also, the spicy chicken ramen literally translates as 'fire chicken' flavour. I'm going to watch the 2x spicy video next. Thanks for all the great, varied content. Your channel is never boring!
When I have a cold, I make a hot drink with a crushed and chopped clove of garlic, a spoonful of honey, a teaspoonful of grated fresh ginger and as much Tabasco sauce as I can handle. Very soothing on the throat and great for clearing your chest.
My parents swore by honey, vinegar and mustard. Unfortunately after drinking some of it they did point out it should be used as a poultice. Still having the nightmares over the taste.
The easiest ways to identify Ramsons are either: crush the leaves and smell them (unmistakable strong garlic/onion aroma), or wait for the plant to flower - the blooms are very distinctive. I will do a separate video on safe identification of wild garlic soon.
deb b my husband and I were walking in the woodland on Monday, we could tell when we were close to wild garlic because it’s smells strongly of garlic. They are all in flower now so even easier to identify.
I wonder what made this channel blow up, 85 comments on this video from 3 years ago and it's just as good as any other these days though views are through the roof? Xx
I know this is an older video... but do you like spicy chips, Shrimp? My favorite are called Flamas by Doritos (its the only Doritos brand chips I like). Another popular variety is called Takis. Is this something at all common to see in the UK?
I make sloe gin too, but I never actually take the sloes out of it - they always get left in the bottle for the flavour to just keep getting stronger. I have found that even if you leave them in there for years, they don't disintegrate, so provided you don't mind getting a few into your glass when you pour some out, it doesn't matter too much. I also do the same recipe (fruit, sugar, alcohol) with some other fruits: It works well with cranberries, either fresh (which you find in shops near christmas time) or just as well with dried cranberries, which you can get any time of year. I have also done the same with dried apricots, which works amazingly well, and dried morello cherries, which makes a fantastic flavoured liqueur.
That Shin Black ramyun is one of my favorites (one I'm sadly having a hard time sourcing these days). Hope you enjoyed it! It's great with some grilled, sliced steak or chicken thrown in at the last minute. I also like to add some frozen vegetables (usually corn) and then at the end garnish with a whole lot of fresh lime juice and green onions.
I hope you recovered quickly. Thanks for sharing your tips, too. I know that I've had sinus and throat issues in the past that I've treated in similar ways. The spicy food, as long as it's not so spicy as to make you cough, helps cut through the sinuses and in some way soothes things a bit. My best guess is they partially overload your senses for the affected areas and cut down on some of the awfulness. I've found hard liquor, taken carefully, has a similar effect by stimulating nerves and leaving a pleasant taste. Plus, well, you don't mind so much afterwards, if only a little. The latter has gotten me some bad looks for suggesting in the past, but I know it works for me. I'm sure the type of both liquor and spicy foods is very variable between people.
I think you're definitely right about the sensory overload - probably triggers release of endorphins in the brain, which will make you feel better. For me, anything spicy also just loosens up the sinuses, which just seems to assist in expelling all the nastiness of a cold
I agree - I always have a hot lemon (hot water, lemon, honey), and sometimes with whiskey in. When I was younger (not too young, in my late teens) my dad would pour whiskey into a ladle with a cardamom pod and flambe it over the hob, for me to sip while still rather hot when I was sniffley. He sometimes excluded the cardamom pod from the ladle and told me to have the hot whiskey and then to leave the cardamom pod in my mouth for a while seperately afterwards.
I love this feeling when I eat some spicy noodles - my mind clears up, I stop being sleepy / distracted / somewhere else (which I am 90% of the time) and your sinuses suddenly clear up. The downside is, for the first 2 minutes, upon sudden emergence of spice I always get hiccups!
I'm really lucky in that there are a lot of different supermarkets in the Southampton area catering to immigrant populations - it makes for some really interesting shopping
Look around you Joe, there's probably a few Chinese, Japanese or Korean stores nearby in odd places you've never looked. Where I live they're all scattered around my local city at the edges and ends of those little satellite high streets you get there. A lot of them are pretty friendly too and still open even in these difficult circumstances.
Joe Mills there is a smashing supermarket in Birmingham, that’s pretty central. I knew of a halfway decent (though not as good as the Birmingham supermarket) small store in Scunthorpe. There are usually at least one supermarket in any area with a decent population of Chinese.
Its also for me true i eat spicy food when im haveing a cold and drink warm beer right before i go to sleep at night it makes you feel totaly comfort but it tastes bad bud helps to sleep well
The nicest sloe gin I ever made was actually made with bullaces (they look like king size sloes) picked at Avebury some years ago. I want to go back at some point to pick some more!
John Kerr we get bullaces around here too - I think they naturally hybridize with the sloes so I frequently find intermediate forms (this batch of sloe gin actually started with something that was too big for a sloe, but a bit small for a bullace)
I came across a bottle of my Grandad's Sloe Gin in the back of a cupboard the other day, dated 1978, it was a really smooth nectar and did not last long, shame I cannot keep it all for 44 years!!
For throat: Balm of Gilead, ingredients are buds from Gilead Poplar, rum or vodka, honey, and glycerine. This is tasty and it works. If you are interested I will tell you the recipe. I got it from an elderly Mennonite woman. Now I wish I had her chicken foot soup recipe.
Also, I've always sung "my poor poor Betty" when listening to pigeons cooing thanks to my gran telling me that's what they are saying. 50 years and I can't get rid of the voices in my head. Aaarrrgghhhh.
as a relatively new watcher (came in during the start of covid) going back and watching these older videos is quite a blast. that sloe gin looks and sounds delightful
Those kimchi noodles are good. I add extra hot sauce, sriracha, red pepper powder, and chilli flakes. Sometimes a raw egg. The Nongshim brand of Kimchi noodles are even more delicious. Also try the Indomie noodles. They're very good. The super spicy chicken ones were absurd the first time I had them, but now I'm able to enjoy them without having to walk away for a few seconds
I wish Asian markets in my area were like this. The ones near me don't really label things well and I don't mind using context clues to figure things out, but that store looks so convenient.
When I was in Zwolle, Netherlands - there was this one Asian Market that had an entire, 20 meter alley filled with only Instant Soups. It was heavenly. On my first trip there I picked up 20 packages of Ramen, each one was from different brand / flavour. Even when I only used the boiling water back then for preparation, Shin Ramyun would turn out the best IMO. There was also a bottle of Sake I picked up, out of curiosity. Even though I lived in student housing and took part in numerous parties, for half a year, the sake was untouched. Nobody liked it even during parties! It turned out to be a nice cooking ingredient though!
The one's around me just serve American food with writing in Spanish or Chinese (depending on the market). It's really annoying go "I'm gonna find some cool imports!" and it's just full of cheap storebrands that have been marked up.
Love how the good boy quickly looks up soon as the bottle is open. My dobe is more of a beer dog, well truth be told he only likes the head. Otherwise he runs from the scent of ethanol. He gets it very rarely like twice a year, but he gets a lot as it's so light. Never acts drunk but I've read dogs are prone to getting addicted to alcohol very rapidly.
I think I gained 10kg since I started watching your channel! :D Btw I like to poach and egg for a minute and use it and the water it boiled in for the Asian ramen soup. I eat it with some spring onions on the side and it's delicious!
@@AtomicShrimp Awesome, had to ask because it seemed really interesting thanks for responding. That will be a nice treat some random day in the future!
sloe gin always reminds me of something. I've seen MANY videos of "shooting parties", bird shootings(where they have to get all dressed up and only "certain" shotguns---OH, they insist on saying just "gun/s"---are allowed) where at start and/or at lunch, and/or at end(when firearms are still present), they drink sloe gin and/or other alcohol. Here in USA, that would be about the most "bubba" thing to do. You would be ostracised , and run out of polite (firearms) company. BUT, Americans, and especially American firearms culture is supposed to be so uncouth. That's why 1776.
Not much for the pre made instant noodles. I just cook normal noodles you can get in a big pack in broth and spices. It's the same thing and you save money :D
There's something about the quietness of this video and a lot of your videos. The feeling of a quiet, slow and peaceful British evening; the sun laying lowly through your glass with night time creeping up.. It's almost tangible. Like being a young boy at the grandparents house on a Sunday evening. It's a nice homely thing you procure in your videos. Thank you.
Thank you - it's always a pleasure to receive feedback like yours
This is a world class description. Loved the video!
Shutttt uppppp 🤣🤣🤣🤣
Eva popping up at 0:29 is the sweetest thing.
missed that, was tabbed out. thanks
Hi Shrimp!
Let me give you my recipe to try with either Shin Ramyun or Shin Ramyun Black (the latter I was eating all the time in Netherlands, they are not available in Poland though, so I get regular one). I had the meal numerous times and it is my favourite lunch for days when I have nothing else available.
Ingredients:
- half an onion
- teaspoon of sugar
- one egg
- some butter (enough to fry the onion),
- 1 Shin Ramyun.
1. Slice half of green or regular onion and fry it up with a bit of butter. Add a teaspoon of sugar and let the mixture get brown. Give sugar some time to carmelize.
2. As on the package, add 550 ml of water, preferably boiled in kettle. It is important to add the exact amount, so measure it. I often would add closer to 600ml and find the soup to be a little less savoury. The difference is noticeable. Add all the powdered seasonings from the Shin Ramyun package.
3. Once water boils, lower the gas, add the noodles and cook under the lid for more or less 3,5 minutes.
4. Break one egg into the soup and set the timer to 1,5 - 2 minutes. If water stops boiling after egg is added, make the fire stronger for 5-10 seconds.
5. Once the timer goes off, put the contents into the bowl. If you want to eat it the way it's meant to be, get ramen spoon and chopsticks :)
To sum up, with only butter, onion, egg, sugar and package of Shin Ramyun you get a dish that continues to impress my guests every time I serve it to them.
Recently I have been experimenting with replacing water with chicken stock, cube based chicken stock or even tomato soup (from chicken stock and tomato concentrate, without cream). All these versions make the soup even heavier and more filling. There is a lot of room for experimentation!
Hope you see my comment and are tempted enough to try the recipe! The simplicity is the best part of it (I even make it sometimes at the office).
the japanese and korean ramen is the only way to go
Haven't had sloe gin since my grampy died i'll pay you 100 quid for one of your mature bottles
Eva! Every time I see your little dog I get so happy, even if it's just her paw
배 = pear. Good guess! Also, the spicy chicken ramen literally translates as 'fire chicken' flavour. I'm going to watch the 2x spicy video next. Thanks for all the great, varied content. Your channel is never boring!
When I have a cold, I make a hot drink with a crushed and chopped clove of garlic, a spoonful of honey, a teaspoonful of grated fresh ginger and as much Tabasco sauce as I can handle. Very soothing on the throat and great for clearing your chest.
[Stomach rumbles]... Do you mind, Eva.
My parents swore by honey, vinegar and mustard. Unfortunately after drinking some of it they did point out it should be used as a poultice. Still having the nightmares over the taste.
That’s actually honey mustard dressing depending on the proportions used. So you can think of it that way to help cleanse the memory.😁
@@germyw thanks for your help, but that disgusting concoction my parents made is as far from dressing as it's possible le to be.
Im binchwatching your vids at the moment i love your videostyle
I love those fried chillies. I have them with rice and BBQ sauce 😋
@Gerry Freeman ...
Hi, Thanks for still doing a video while being poorly. I wish I could identify the garlic leaves I wouldn't mind trying that. Thanks. ☺
The easiest ways to identify Ramsons are either: crush the leaves and smell them (unmistakable strong garlic/onion aroma), or wait for the plant to flower - the blooms are very distinctive. I will do a separate video on safe identification of wild garlic soon.
deb b my husband and I were walking in the woodland on Monday, we could tell when we were close to wild garlic because it’s smells strongly of garlic.
They are all in flower now so even easier to identify.
Oh my. Very early spring. End of February. Ha I wish. In Alberta it is dead of winter. Even March is still winter. That's it. I'm moving to England.
Ohio here, totally agree with Alberta. It is February here but daffodils are a long way off. Be rest assured.
Better move south then. in the northeast where I grew up, months of winter still to go.
A Korean lady l met while visiting there claimed that Kimchi prevented SARS. I just think it's good to eat....yummy.
Spicy noodles are my remedy for when I'm bunged up as well! Clears you right out
Did you ever do that eel tin project ?
He did, indeed.
I thought you said 'cow piss' when describing the can of Yogurt water ha ha OMG 05:12 in
The chinese under the iso-peptide translates to big beans
Please stop calling it tofu and refer to it as vegetarian diet the the steak......as refered to on the packet........have some respect!
I wonder what made this channel blow up, 85 comments on this video from 3 years ago and it's just as good as any other these days though views are through the roof? Xx
I know this is an older video... but do you like spicy chips, Shrimp? My favorite are called Flamas by Doritos (its the only Doritos brand chips I like). Another popular variety is called Takis. Is this something at all common to see in the UK?
Totally agree about the Sloe Gin, great medicine.
I make sloe gin too, but I never actually take the sloes out of it - they always get left in the bottle for the flavour to just keep getting stronger. I have found that even if you leave them in there for years, they don't disintegrate, so provided you don't mind getting a few into your glass when you pour some out, it doesn't matter too much.
I also do the same recipe (fruit, sugar, alcohol) with some other fruits: It works well with cranberries, either fresh (which you find in shops near christmas time) or just as well with dried cranberries, which you can get any time of year. I have also done the same with dried apricots, which works amazingly well, and dried morello cherries, which makes a fantastic flavoured liqueur.
That Shin Black ramyun is one of my favorites (one I'm sadly having a hard time sourcing these days). Hope you enjoyed it! It's great with some grilled, sliced steak or chicken thrown in at the last minute. I also like to add some frozen vegetables (usually corn) and then at the end garnish with a whole lot of fresh lime juice and green onions.
I like to fry an egg and put that on top.
My brother used to get me to make hin a special chill to cure his colds, with heaped teaspoons of ground Jalapenos and extra hot chilli powder.
I love how your accent changes when you are wee bit in your cups. Made me smile. We call ramsons "ramps".
I hope you recovered quickly. Thanks for sharing your tips, too.
I know that I've had sinus and throat issues in the past that I've treated in similar ways. The spicy food, as long as it's not so spicy as to make you cough, helps cut through the sinuses and in some way soothes things a bit. My best guess is they partially overload your senses for the affected areas and cut down on some of the awfulness. I've found hard liquor, taken carefully, has a similar effect by stimulating nerves and leaving a pleasant taste. Plus, well, you don't mind so much afterwards, if only a little. The latter has gotten me some bad looks for suggesting in the past, but I know it works for me. I'm sure the type of both liquor and spicy foods is very variable between people.
I think you're definitely right about the sensory overload - probably triggers release of endorphins in the brain, which will make you feel better.
For me, anything spicy also just loosens up the sinuses, which just seems to assist in expelling all the nastiness of a cold
I agree - I always have a hot lemon (hot water, lemon, honey), and sometimes with whiskey in.
When I was younger (not too young, in my late teens) my dad would pour whiskey into a ladle with a cardamom pod and flambe it over the hob, for me to sip while still rather hot when I was sniffley. He sometimes excluded the cardamom pod from the ladle and told me to have the hot whiskey and then to leave the cardamom pod in my mouth for a while seperately afterwards.
I love this feeling when I eat some spicy noodles - my mind clears up, I stop being sleepy / distracted / somewhere else (which I am 90% of the time) and your sinuses suddenly clear up. The downside is, for the first 2 minutes, upon sudden emergence of spice I always get hiccups!
Koff koff I think I have a cough and need medicine.
Are you insinuating... yeah you are, I thought the same, I'll admit :)
@@PandemoniumMeltDown tee hee hee. So much fun.
From what shop do you get all that lovely Asian food? God I wish there was something like that around here.
I'm really lucky in that there are a lot of different supermarkets in the Southampton area catering to immigrant populations - it makes for some really interesting shopping
Look around you Joe, there's probably a few Chinese, Japanese or Korean stores nearby in odd places you've never looked. Where I live they're all scattered around my local city at the edges and ends of those little satellite high streets you get there. A lot of them are pretty friendly too and still open even in these difficult circumstances.
Joe Mills there is a smashing supermarket in Birmingham, that’s pretty central. I knew of a halfway decent (though not as good as the Birmingham supermarket) small store in Scunthorpe. There are usually at least one supermarket in any area with a decent population of Chinese.
Hot and sour soup for a cold
Have you tried using the leftover sloes to infuse port or sherry? They infuse their flavour well into the secondary alcoholic host.
Its also for me true i eat spicy food when im haveing a cold and drink warm beer right before i go to sleep at night it makes you feel totaly comfort but it tastes bad bud helps to sleep well
The nicest sloe gin I ever made was actually made with bullaces (they look like king size sloes) picked at Avebury some years ago. I want to go back at some point to pick some more!
John Kerr we get bullaces around here too - I think they naturally hybridize with the sloes so I frequently find intermediate forms (this batch of sloe gin actually started with something that was too big for a sloe, but a bit small for a bullace)
I'd forgotten stuff blossoms in late February in Southern England. Where I live not much starts until May. Except dandelions of course.
The matcha flavoured hello panda biscuits are the best!!!
I came across a bottle of my Grandad's Sloe Gin in the back of a cupboard the other day, dated 1978, it was a really smooth nectar and did not last long, shame I cannot keep it all for 44 years!!
For throat: Balm of Gilead, ingredients are buds from Gilead Poplar, rum or vodka, honey, and glycerine. This is tasty and it works. If you are interested I will tell you the recipe. I got it from an elderly Mennonite woman. Now I wish I had her chicken foot soup recipe.
Also, I've always sung "my poor poor Betty" when listening to pigeons cooing thanks to my gran telling me that's what they are saying. 50 years and I can't get rid of the voices in my head. Aaarrrgghhhh.
as a relatively new watcher (came in during the start of covid) going back and watching these older videos is quite a blast. that sloe gin looks and sounds delightful
Have you tried the HongKong SoyaBean milk? Sold in small Brown cartons with straws or rectangular packs of 6 or 8.
Those kimchi noodles are good. I add extra hot sauce, sriracha, red pepper powder, and chilli flakes. Sometimes a raw egg. The Nongshim brand of Kimchi noodles are even more delicious. Also try the Indomie noodles. They're very good. The super spicy chicken ones were absurd the first time I had them, but now I'm able to enjoy them without having to walk away for a few seconds
omg - finally another person who likes spicy ramen for cold! xD
Hello Panda cookies are great. I've never known anyone else who has eaten them before. Cool.
I'll have to remember this for my next sore throat/cold :) I have a bottle of Plymouth Sloe Gin :)
Try elderberries instead of sloes, worked for granma works for me
I wish Asian markets in my area were like this. The ones near me don't really label things well and I don't mind using context clues to figure things out, but that store looks so convenient.
When I was in Zwolle, Netherlands - there was this one Asian Market that had an entire, 20 meter alley filled with only Instant Soups. It was heavenly. On my first trip there I picked up 20 packages of Ramen, each one was from different brand / flavour. Even when I only used the boiling water back then for preparation, Shin Ramyun would turn out the best IMO.
There was also a bottle of Sake I picked up, out of curiosity. Even though I lived in student housing and took part in numerous parties, for half a year, the sake was untouched. Nobody liked it even during parties! It turned out to be a nice cooking ingredient though!
The one's around me just serve American food with writing in Spanish or Chinese (depending on the market). It's really annoying go "I'm gonna find some cool imports!" and it's just full of cheap storebrands that have been marked up.
When i am sick, i use pineapple juice and soda pop to make my throat feel better. Then all i usually eat is roast beef flavored ramen
In about 4 months I will randomly find "since 1996 - weird stuff in a can"
Love hot and sour soup.
Shin Ramyun are the best! Spicy but flavourful.
Love how the good boy quickly looks up soon as the bottle is open. My dobe is more of a beer dog, well truth be told he only likes the head. Otherwise he runs from the scent of ethanol. He gets it very rarely like twice a year, but he gets a lot as it's so light. Never acts drunk but I've read dogs are prone to getting addicted to alcohol very rapidly.
The "good boy", is a sweet little girl-dog called Eva! She's the sweetest 😍💕💕💓💗💙💚❤️❣️💗
Be careful; dogs are very prone to alcohol poisoning. Even without acute poisoning, intake can lead to permanent liver damage.
@@PrincessLelouch hello you like dog?
I get the can opener with the pull tab, I don’t get the spoon with the noodles.
It's a shame about that missing puff pastry
I think I gained 10kg since I started watching your channel! :D Btw I like to poach and egg for a minute and use it and the water it boiled in for the Asian ramen soup. I eat it with some spring onions on the side and it's delicious!
AS's voice maturity from the early years to now is only matched by James Galdolfini in series 1 of the Sopranos to series 6 hah
Those kimchi noodles are delicious
Where do you wore or do?
Did you end up doing the eel can project? I've watched tons of your videos and don't remember seeing anything about it.
I started it, but it sort of went wrong. I still have all the cans, so it's still on the agenda, sometime
@@AtomicShrimp Awesome, had to ask because it seemed really interesting thanks for responding. That will be a nice treat some random day in the future!
The Raman noodles seem expensive
The cowpis joke got me.
eva wants that sloe gin
Nashi pear drink
Noodle heaven!
2:21
Can relate
What is slow gin. I guess I mean what is a slow.
Tiny bitter plums. Sloes.
I missed the recipe for the slow gin. Is it just slows left to steep in the gin? How long for?
Sloes, sugar, spices - method in this (rather poor quality) video: ua-cam.com/video/G-D3eNYtKeM/v-deo.html
Atomic Shrimp thanks 😊
Love
Those spice jars!😍😍😍😍
Calpis is delicious.
Nice.
Mike what do you do for work ???
Shuuttt uuppp 🤢🤮💅🏻
sloe gin always reminds me of something. I've seen MANY videos of "shooting parties", bird shootings(where they have to get all dressed up and only "certain" shotguns---OH, they insist on saying just "gun/s"---are allowed) where at start and/or at lunch, and/or at end(when firearms are still present), they drink sloe gin and/or other alcohol. Here in USA, that would be about the most "bubba" thing to do. You would be ostracised , and run out of polite (firearms) company. BUT, Americans, and especially American firearms culture is supposed to be so uncouth. That's why 1776.
Not much for the pre made instant noodles.
I just cook normal noodles you can get in a big pack in broth and spices. It's the same thing and you save money :D
You really have to try Indomie ramen. I saw it on the shelf. It’s very good. A little sweet but it balances out.
Shin ramen black are one of my favorites
people who casually throw in a little reminder that drink driving is bad, thank you
Calpis is Japanese. So yummy