Being subscribed to you is like being subscribed to four different channels that all cater to my weirdly specific interests (making food with strange ingredients, gadget scams, scam baiting and budget living)
Lasagna is one of the few food I think actually tastes nicer reheated the next day. Something about sitting in a fridge for 24hrs firms up the layers fantastically
Hi?, Um, I'm sorry but reading this made me want to curse you and you're entire family for generations to come. Only because I grew up with some Italian blokes hahahha apparently reheating any kind of pasta is a sin and microwaves are pretty much the devil himself. 🤣 _(For internet reasons I just wanna point out that this is all in good fun. I don't mind reheated lasagna either, Can't stand reheating any other pasta tho haha)_
@@alex10991 go to Bologna and you will see why. almost everything is made locally, without modern technology and is eaten the day of. Amazing and beautiful culture.
Sun Spurge is my biggest enemy at the moment being a gardener (maybe 2nd to the weather of South Yorkshire putting me out of work) It seems to be in abundance this year and I’m clearing flower beds daily with 90% spurge in them. Worst part is customers trying to be nice and do some weeding before they’re next booked in and ending up with serious rashes and burns on their hands and arms. Think it affects some people worse than others, I know it gives me some nasty red rashes on the arms but didn’t affect my partner at all. I believe that ingesting it is a common cause of liver failure as well. Overall, Sun Spurge is the devils work!
When I grew up, we had spurge (not sure if sun spurge or another one from that family) in the garden and my sisters thought the sap was lotion. As a result, my mum got a box of sterile needles from the doctor and was picking their blisters open all summer. Luckily only on their arms.
It's been raining here _(Aus)_ for the past week or so and it's absolutely gorgeous. I don't even care that it's 4°c at night, I'm keeping all my windows open to hear the sound of the rain hitting the leaves. 🥰
I also really like nutmeg in my white sauce / bechamel / cheese sauces, but I always add it at the end. I appreciate your tip about adding it earlier and giving it time to infuse within the sauce. So, thanks. And much love from regional Victoria, Oz.
I'm quite surprised you didn't pick a couple of them nasturtium leaves. My garden is full of them, along with borage and chickweed. The nasturtium and borage flowers look great embedded in vodka/fruit jelly, also served as a garnish on ice cream that goes with the vodka/fruit jelly.
Flowers in vodka jelly? Are you a really posh student? Do you add a parsley garnish to your pot noodles also? Or is it a tactic to make you feel less alcoholic?
@@benholroyd5221 1: Nope, I'm a rough northerner from a council estate who knows how to impress the ladies. 2: Nope, I bake my own rustic bread encrusted with papaver somniferum giganteum seeds. 3: Nope, I swig whiskey from the bottle.
@@brianmurphy8790 now I suspected a Yorkshire connection from the pic. Name and whiskey suggest Irish... Which puts on entirely different spin on the alcoholic angle. But I can relate the the alcoholic SO too ;-) Ps I too like poppy seeds on my bread.
@@benholroyd5221 You could say I've got a 'mixed heritage', that being Irish, Welsh, Scottish, Italian and born in Yorkshire - so, I guess I'm undoubtedly English...lol... I'm not a massive drinker, but when I do it's gotta be whiskey or maybe a chianti.
@@brianmurphy8790 Well I'm a Yorkshire man myself, so I have to forgive that personality flaw, with some Welsh in there as well. cocktail idea: chiankey. Served with a borage leaf!
Oh I adore chickweed! I used to enjoy going out and foraging for edible and medicinal weeds. Very happy to see such a popular youtuber making a video on wild edibles!
I once made meatballs with waaaay too much salt. I compensated by boiling them in the sauce for a long time, and not salting the sauce. The end result was still a little too salty, but enjoyable nonetheless. I id manage to leach some salt from the meatballs. Protip: when your salt shaker is out of salt, don't use salt directly from the container unless you know what you're doing. Refill the salt shaker instead.
It might be time to invest in a pasta maker methinks. Another excellent video and meld between foraging and cooking. Always a pleasure to watch one of your videos. Wonderful content. Thank you.
You talking about this not being “authentic” lasagna made me think of that Tasting History episode. Seems pretty authentic if you view it from that lens!
That was so interesting.... The chickweed etc. I have it here in my Johannesburg garden ....new perspective for sure. I never pull it out , but I might just fry it with some garlic and pakchoy soon. Thanks for the very informative videos.....
This looks really yummy! Think I'm going to try making a vegan version, good tip on using mustard to up the cheese factor. You could also try adding some nutritional yeast, its an ingredient overlooked by the vast majority of omnivores. Thanks for the great videos Mr Shrimp
Butter beans look good, might try them. When you said lima bean, knew that didn't sound right, but it's a close comparison - lima beans have a green color. I'd be interested to see the difference between them.
The least stressful making of pasta I've ever seen . And, what a budget difference it would be to make ones own lasagne! I might keep my eyes open for a pasta machine !
Is that the same as radium weed. I’ve found that growing in my plant pots. I’m in a plant identifying group. Yes be careful when picking I have some salad I sown and I just chopped the tops off with scissors. I will be more careful now, thank you. Your lasagne looked tasty to 😋
@@AtomicShrimp 🤣 ok fair, why are 'relatively few people' mentioning it then? But now I must know the why?? Is there some technical reason at play? does using a can opener leave cleaner edges? discerning viewers want to know!
MIKE !!! I look everyday for new postings usually a week goes by then VIOLA two or three new posts some reading three and four days old you are a tech guy could you please advise if I am doing something wrong thanks
I publish videos every Friday at 5PM UK time. Usually there will be a second video at 8:30 Saturday morning and occasionally, a third on Sunday morning. If you're not getting notifications, you could try clicking the bell next to the subscribe button - if you're already set up for notifications, this will turn them off, but clicking it again should then give you options on how much notification you want. (However the UA-cam algorithm still just ignores that sometimes)
If it weren't for me bingewatching scambaiting videos 2 years ago i would have missed out on all these your videos... lucky me I remember painting my face with sun spurge milk as a kid, because i wanted to play native american, not the best idea (but luckily the marks were gone after a day)
Me (after visiting regular English classes): This is grass… there are some plants, flowers. Me (after watching Atomic Shrimp video): This is Hemlock water dropwort, deadly poisonous.
I really like how you show that even in your own garden, you can get non-edibles mixed in, so to be aware. I am always surprised at how often people think that just because you tend a garden, everything in it is edible, without thought of the possibility of wild plants growing in the same area. I have heard some rather unpleasant stories of friends growing herbs, and thinking that since they have a garden, that nothing but what they put there will grow there, and getting sick from eating the wrong thing. [ Thank fully just mild issues ]
Watching this made me hungry so I went to the shops and bought everything to make mushroom and spinach lasagne. It was amazing so thanks for the inspiration.
I didn't realize how early I was to watching this video. I've been binging this content lately and I'm not even super into nature. His voice is just so relaxing for me that I put it on while I'm doing other things.
I saw that you had some stormy weather on the south coast, I hope Eva wasn't too stressed? Lasagne looked great, I'd love to see you do different versions of that dish throughout the year using whatever ingredients you can find or are in season. Maybe a homemade ratatouille during the colder months to accompany rather than salad? Thank you as usual for sharing Mike.
i like the disclaimer "this is not an official lasagna recipe" LOL maybe it will help keep the Italians angry about food away from your comments section
I say if someone has gone to the trouble of getting all bent out of shape about how my fumbly kitchen antics have somehow hurt their country's pride, they've worked really hard for that anger - who am I to deny it them?
I'd never noticed the relationship between cheese and mustard. I did make the Welsh rarebit sauce the other day and now that I think of it I couldn't taste the mustard. Seems like it just enhanced the overall cheesiness.
Part of it is that mustard is a natural emulsifier. That is why it's common in cheese sauce, mayo, pan sauces, and salad dressing- all things that require emulsification.
You really can tell the quality of a video by the comments. They almost all seem to have a read more button and all bring up a humble and valid point of the video. I really do love the internet sometimes.
I feel like cooking is sacred knowledge that is transferred slowly, you spend lots of time learning from someone as you listen in a kitchen. Thanks for being my (delightfully) opinionated English uncle and bestowing this invaluable wealth of knowledge upon us!
@@theuncalledfor Well, I was told by a chef to always master a recipe before improvising. Some time I just go all out experimenting. Yet a classic rarely leaves room to improvise. But I'm such a rebel in a kitchen. I recommend trying something insane: (I don't know the english names) Raspberry Daquoise cake with white chocolate gavotte and candied pistachios crumble layer and white chocolate chantilly mousse top :P Gives meaning to the saying "hard work pays" Once one knows how, the room to create is revealed.
Lasagnas are best cooled, refrigerated and reheated the next day. The flavours are incorporated and it holds together beautifully. When originally baked make it rather ‘soupy’; it will dry out well, but have some sauce handy in case it’s a bit too dry.
The hardest part of making lasagna is not eating it fresh out of the oven. :-) I also try to make spaghetti sauce and chili the day before to let the flavors mingle.
My neighbor gets after me for leaving the dandelions in my yard (he is a very nosy man that I can't stand) but when I was picking them I made sure to tell him they were for some wine and asked if he wanted some.
Update that is unrelated. So every weekend morning I sit outside and drink a few cups of coffee. Well this Sunday the neighborhood was out mowing and made a comment about how talk my grass was (it was literally just mowed a few days ago).
i'm from the US and my whole life i've heard them called lima beans on tv and in movies, and saw cans of them labeled that way in the grocery store. then maybe 10 years ago i started seeing butter beans and thought they were a different variety until i actually looked into it myself and discovered they were the same thing. those lima beans i'd see on tv and in movies were always the yucky vegetable that no one wants to eat, a role often played by broccoli as well. maybe that's part of the reason for the re-branding i've noticed recently, and maybe it's also due to another thing i vaguely remember from my childhood, which was some sort of news show talking about how lima beans are poisonous (even though they would never be poisonous the way they're prepared in cans in the grocery store).
I looked it up for the same reason. Where I grew up Lima beans and butter beans were two very different things, and according to Wikipedia, they treated differently in the culinary world, but they’re the same legume that has been cultivated different ways.
Being subscribed to you is like being subscribed to four different channels that all cater to my weirdly specific interests (making food with strange ingredients, gadget scams, scam baiting and budget living)
If he developed a taste for black powder firearms, this would be the only channel I'd ever "need"!😉🤷🏾♂️
@@andersbendsen5931 - Just give him time. 👍👍👍
Lasagna is one of the few food I think actually tastes nicer reheated the next day. Something about sitting in a fridge for 24hrs firms up the layers fantastically
Hi?, Um, I'm sorry but reading this made me want to curse you and you're entire family for generations to come.
Only because I grew up with some Italian blokes hahahha apparently reheating any kind of pasta is a sin and microwaves are pretty much the devil himself. 🤣
_(For internet reasons I just wanna point out that this is all in good fun. I don't mind reheated lasagna either, Can't stand reheating any other pasta tho haha)_
@@MeCooper LMAO
@@MeCooper Haha but why do Italians hate this fact so much? There's a reason lasagna is so common on menus
@@alex10991 go to Bologna and you will see why. almost everything is made locally, without modern technology and is eaten the day of. Amazing and beautiful culture.
@@Wilantonjakov it's an amazing place. They've got a cracking McDonald's next to the bus station.
Sun Spurge is my biggest enemy at the moment being a gardener (maybe 2nd to the weather of South Yorkshire putting me out of work) It seems to be in abundance this year and I’m clearing flower beds daily with 90% spurge in them. Worst part is customers trying to be nice and do some weeding before they’re next booked in and ending up with serious rashes and burns on their hands and arms. Think it affects some people worse than others, I know it gives me some nasty red rashes on the arms but didn’t affect my partner at all. I believe that ingesting it is a common cause of liver failure as well. Overall, Sun Spurge is the devils work!
I think the seeds must persist a long time in the soil - it doesn't seem to matter how diligently we weed it, it just comes back.
you could say its being a ... sun scourge!
When I grew up, we had spurge (not sure if sun spurge or another one from that family) in the garden and my sisters thought the sap was lotion. As a result, my mum got a box of sterile needles from the doctor and was picking their blisters open all summer. Luckily only on their arms.
@@rolfs2165 please tell me your sister was six!!
@@rolfs2165 ooh that's nasty
Taking a nap with the sounds of the pouring rain is the best thing ever!
It's been raining here _(Aus)_ for the past week or so and it's absolutely gorgeous. I don't even care that it's 4°c at night, I'm keeping all my windows open to hear the sound of the rain hitting the leaves. 🥰
A video of Eva furiously digging would be such a delight! Pure ASMR for some of us.
I like to put salt in the water when soaking plants to eat this helps kill bugs which are then easier to rinse off.
... or makes the remaining bug cadavers tastier, as well.
@@PandemoniumMeltDown it’s a win win!!
Poor bugs... but I guess the alternative is drowning
@@Filbie Indeed. If I'm to eat bugs, might as well make them tasty bugs.
Aaah! Sitting outdoors when it's bucketing rain on a hot day is a rare delight in the UK
Spinach-Lasagna is our favorite way to do meatl-free lasagna! Although we city-dwellers must use frozen spinach :D
I am not a huge fan of cooked spinach so I put mine in raw and it still gets cooked but not as mushy for me.
Grow some giant winter spinach it will grow anywhere you want..the seeds only cost a couple pounds on ebay
another excellently crafted little video. i really enjoy your more unconventional cooking videos.
I also really like nutmeg in my white sauce / bechamel / cheese sauces, but I always add it at the end. I appreciate your tip about adding it earlier and giving it time to infuse within the sauce. So, thanks. And much love from regional Victoria, Oz.
The thing I love the most about your videos is your realness.
I'm quite surprised you didn't pick a couple of them nasturtium leaves.
My garden is full of them, along with borage and chickweed.
The nasturtium and borage flowers look great embedded in vodka/fruit jelly, also served as a garnish on ice cream that goes with the vodka/fruit jelly.
Flowers in vodka jelly?
Are you a really posh student?
Do you add a parsley garnish to your pot noodles also?
Or is it a tactic to make you feel less alcoholic?
@@benholroyd5221
1: Nope, I'm a rough northerner from a council estate who knows how to impress the ladies.
2: Nope, I bake my own rustic bread encrusted with papaver somniferum giganteum seeds.
3: Nope, I swig whiskey from the bottle.
@@brianmurphy8790 now I suspected a Yorkshire connection from the pic. Name and whiskey suggest Irish... Which puts on entirely different spin on the alcoholic angle.
But I can relate the the alcoholic SO too ;-)
Ps I too like poppy seeds on my bread.
@@benholroyd5221
You could say I've got a 'mixed heritage', that being Irish, Welsh, Scottish, Italian and born in Yorkshire - so, I guess I'm undoubtedly English...lol...
I'm not a massive drinker, but when I do it's gotta be whiskey or maybe a chianti.
@@brianmurphy8790
Well I'm a Yorkshire man myself, so I have to forgive that personality flaw, with some Welsh in there as well.
cocktail idea: chiankey.
Served with a borage leaf!
Oh I adore chickweed! I used to enjoy going out and foraging for edible and medicinal weeds. Very happy to see such a popular youtuber making a video on wild edibles!
I love dogo. Eva is such a cute and funny dog
Oh wow watched this and went to weed my garden and FOUND SUN SPURGE!
I once made meatballs with waaaay too much salt. I compensated by boiling them in the sauce for a long time, and not salting the sauce. The end result was still a little too salty, but enjoyable nonetheless. I id manage to leach some salt from the meatballs. Protip: when your salt shaker is out of salt, don't use salt directly from the container unless you know what you're doing. Refill the salt shaker instead.
Yeah, or pour it into your hand first then pinch it to add to the dish
I love your style of cooking. It disturbingly matches mine (well, no garden in my case; I usually check the fridge to get inspiration.)
It might be time to invest in a pasta maker methinks. Another excellent video and meld between foraging and cooking. Always a pleasure to watch one of your videos. Wonderful content. Thank you.
You talking about this not being “authentic” lasagna made me think of that Tasting History episode. Seems pretty authentic if you view it from that lens!
That was so interesting.... The chickweed etc. I have it here in my Johannesburg garden ....new perspective for sure. I never pull it out , but I might just fry it with some garlic and pakchoy soon. Thanks for the very informative videos.....
It goes nicely raw in salad as well!
i think you may be one of the most interesting people on this website
Thank you from Italy for saying "lasagne" instead of "lasagna", you are a good man.
Those have to be the most British looking shoes I've ever seen in my life
Started watching the scambaits stayed around for your life experience thanks for the entertainment and education an American cousin
Looks lovely.
Really enjoyed this,thanks.
Absolutely fascinating ! You really make such an amazing assortment of content. This was great !
This looks absolutely delicious, especially since lasagne is my favourite pasta
Wait no explanation of using the can opener? Once I saw the pull tab I was ready for it. Great video as always!
This confused the hell out of me. Glad I'm not alone.
Here in Sydney, Australia, it's 10pm. temp is about 11°C (52°F) in the middle of winter, and it's raining the same as at your place.
Looks delicious!
Cool, never would have considered putting the mustard & nutmeg in the cheese sauce, I'll have to try that.
I really like trying new flavor combos.
I hope y'all are having a lovely day 💖
I can always appreciate a man who will openly wear odd socks, I am one myself 😎
My first foraging mistake when I was about 15 was mixing up spurge and chickweed. One bite and my moutj was on fire
Great video, looked really tasty.
This looks really yummy! Think I'm going to try making a vegan version, good tip on using mustard to up the cheese factor. You could also try adding some nutritional yeast, its an ingredient overlooked by the vast majority of omnivores. Thanks for the great videos Mr Shrimp
6:45 that’s a handsome handle on that pan 😝
Really interesting
Thought it said made with "weebs." Now that's something I'd want to see.
at first I read it as made with weed and I got confused.
Butter beans look good, might try them. When you said lima bean, knew that didn't sound right, but it's a close comparison - lima beans have a green color. I'd be interested to see the difference between them.
These are the same beans, fully mature, dried then rehydrated/cooked. The green Lima beans are never seen here
Might make this later!
Your winter savory looks like rosemary
love these
fuck yeah this guy knows how to party, stoney lasagna
Made for flavor... Not Instagram. Yes!
Eva digging 🤣🤣🤣
We had to enclose our gardens because our dog loves to dig out new plants and bring them to us as a present.
🤣🤣🤣🤣🤣
Love the recipe video bro
The least stressful making of pasta I've ever seen . And, what a budget difference it would be to make ones own lasagne!
I might keep my eyes open for a pasta machine !
Cheesy napalm, new band name called it!
How come you didn't boil the pasta before layering it in the lasagna?
It's not necessary, in fact it would be nearly impossible
Love this
that looks very homely and tasty :P
Is sun splurge related to that well known English weed, coin squirt?
Atomic it would be cool to see you make a sausage curry!
I almost forgot you don't do ring puls 😁
I like to make my rouix a little lipid heavy so it cooks faster/is more forgiving of user error
Yeah, the flour cooks without scorching
How did you make the mozzarella? The only ones I can find in supermarkets are short and in brine!
I just bought it in the supermarket. It might have been the 'extra special'offering or some such
Atomic Shrimp slings cheesy napalm. It's either the worst of pulp sci-fi or another interesting youtube diversion.
Can you do a challenge of eating only from your garden for a week (or any other amout of time). You can also do this challange in diffrent seasons...
Is that the same as radium weed. I’ve found that growing in my plant pots. I’m in a plant identifying group. Yes be careful when picking I have some salad I sown and I just chopped the tops off with scissors. I will be more careful now, thank you. Your lasagne looked tasty to 😋
soo, is not one going to mention the casual can opener use at 13:10 when the can already comes with a ring pull?
'is no one going to mention' . Oh bless
@@AtomicShrimp 🤣 ok fair, why are 'relatively few people' mentioning it then? But now I must know the why?? Is there some technical reason at play? does using a can opener leave cleaner edges? discerning viewers want to know!
@@kaganesa it's a personal preference. I prefer the way a can opener opens cans
🖤
D-dah, dah, daaaaah, dah, dah, dah, dah!
I love smoking lasagna from the garden
Funny, im just making lasagne at the moment
what breed is eva?
Can opener triggered me, i need to sleep now.
I’m off to buy a pasta maker 😂
Mr barosa said hi
MIKE !!!
I look everyday for new postings
usually a week goes by then
VIOLA
two or three new posts some reading three and four days old
you are a tech guy
could you please advise if I am doing something wrong
thanks
I publish videos every Friday at 5PM UK time. Usually there will be a second video at 8:30 Saturday morning and occasionally, a third on Sunday morning.
If you're not getting notifications, you could try clicking the bell next to the subscribe button - if you're already set up for notifications, this will turn them off, but clicking it again should then give you options on how much notification you want.
(However the UA-cam algorithm still just ignores that sometimes)
I wanna eat that
Weeds are legal where I’m from 😉
I see atomic shrimp, I click.
i never knew why my mom always put mustard powder into her homemade
mac n cheese. interesting
If it weren't for me bingewatching scambaiting videos 2 years ago i would have missed out on all these your videos... lucky me
I remember painting my face with sun spurge milk as a kid, because i wanted to play native american, not the best idea (but luckily the marks were gone after a day)
Myman got swagger. Different colour socks
Me (after visiting regular English classes): This is grass… there are some plants, flowers.
Me (after watching Atomic Shrimp video): This is Hemlock water dropwort, deadly poisonous.
This over here are chives from my garden. Very delicious.
I love hemlock water dropwort ice cream it’s so delicious with fools parsley sauce
*Dad iam just watching an older man making lasagne made of weed*
@@joshuaschritz8151 Nom.
Я не знаю названий многих растений, которых он показывал, на русском, но я знаю их на английском:')
I love that "I'm making it for flavor and texture, not Instagram."! Really inspired by your down-to-earth videos!
I low key hate Instagram. 🤷🏾♂️
Sun spurge....all I can think of is coin squirt!
Shame sun spurge grows in a toxin clode.
@@michaelkobylko2969 Then I must know if the lasagna has been glarded or not.
I really like how you show that even in your own garden, you can get non-edibles mixed in, so to be aware. I am always surprised at how often people think that just because you tend a garden, everything in it is edible, without thought of the possibility of wild plants growing in the same area. I have heard some rather unpleasant stories of friends growing herbs, and thinking that since they have a garden, that nothing but what they put there will grow there, and getting sick from eating the wrong thing. [ Thank fully just mild issues ]
Must be town folk for sure
Yes indeed
Watching this made me hungry so I went to the shops and bought everything to make mushroom and spinach lasagne. It was amazing so thanks for the inspiration.
I didn't realize how early I was to watching this video. I've been binging this content lately and I'm not even super into nature. His voice is just so relaxing for me that I put it on while I'm doing other things.
My girlfriend broke up with me last weekend and I’ve been devastated. Unable to eat or sleep properly. But here I am being soothed by Atomic Shrimp.
omg i feel the same. I sleep to his videos. lol
SAME HERE
Yes. Right up there with the voice of Adam Curtis
@@chrisp2642 Sorry man thats ruff , Iv been there before so know how u feel !!
I saw that you had some stormy weather on the south coast, I hope Eva wasn't too stressed? Lasagne looked great, I'd love to see you do different versions of that dish throughout the year using whatever ingredients you can find or are in season. Maybe a homemade ratatouille during the colder months to accompany rather than salad? Thank you as usual for sharing Mike.
i like the disclaimer "this is not an official lasagna recipe" LOL maybe it will help keep the Italians angry about food away from your comments section
We can but hope
Just tell them they have McDonalds too. Helps them focus on the real issues ;)
Well he's been accused of angering the "largest continent on the planet" so one measly country shouldn't be that big of a worry.
@@owllymannstein7113 oh yesss the palm oil recipe right? I remember that
I say if someone has gone to the trouble of getting all bent out of shape about how my fumbly kitchen antics have somehow hurt their country's pride, they've worked really hard for that anger - who am I to deny it them?
I'd never noticed the relationship between cheese and mustard. I did make the Welsh rarebit sauce the other day and now that I think of it I couldn't taste the mustard. Seems like it just enhanced the overall cheesiness.
Part of it is that mustard is a natural emulsifier. That is why it's common in cheese sauce, mayo, pan sauces, and salad dressing- all things that require emulsification.
I’m obsessed with the cheese and mustard combo. I always make my cheese sauces with lots and lots of Coleman’s mustard. Absolutely delicious!
I was completely unaware of adding mustard in cheese sauces. Now I'm curious as to how it tastes so I'll have to do that next time.
I'm not at all surprised that Shrimp is an odd-sock man. Respect ✌️
Is this a Recipe video or a Foraging Video?
Atomic Shrimp: Yes
Its abit of both lol
@@BaconBabe87 Yes
man this looks so tasty... might actually try this myself!
I love these kinds of videos, there's something about that them that just feels nostalgic in a way.
Must be the rain.
@@PandemoniumMeltDown Or the table cloth. :)
You really can tell the quality of a video by the comments. They almost all seem to have a read more button and all bring up a humble and valid point of the video. I really do love the internet sometimes.
I feel like cooking is sacred knowledge that is transferred slowly, you spend lots of time learning from someone as you listen in a kitchen. Thanks for being my (delightfully) opinionated English uncle and bestowing this invaluable wealth of knowledge upon us!
I just improvise a lot.
@@theuncalledfor Well, I was told by a chef to always master a recipe before improvising. Some time I just go all out experimenting. Yet a classic rarely leaves room to improvise. But I'm such a rebel in a kitchen.
I recommend trying something insane: (I don't know the english names) Raspberry Daquoise cake with white chocolate gavotte and candied pistachios crumble layer and white chocolate chantilly mousse top :P
Gives meaning to the saying "hard work pays"
Once one knows how, the room to create is revealed.
Lasagnas are best cooled, refrigerated and reheated the next day. The flavours are incorporated and it holds together beautifully. When originally baked make it rather ‘soupy’; it will dry out well, but have some sauce handy in case it’s a bit too dry.
The hardest part of making lasagna is not eating it fresh out of the oven. :-) I also try to make spaghetti sauce and chili the day before to let the flavors mingle.
I could probably feed a small country with the amount of weeds growing in my garden.
My neighbor gets after me for leaving the dandelions in my yard (he is a very nosy man that I can't stand) but when I was picking them I made sure to tell him they were for some wine and asked if he wanted some.
Update that is unrelated. So every weekend morning I sit outside and drink a few cups of coffee. Well this Sunday the neighborhood was out mowing and made a comment about how talk my grass was (it was literally just mowed a few days ago).
@@brewski118sempire ugh...
@@brewski118sempire Just tell them you are thinking of getting a few sheep or possibly goats.
i'm from the US and my whole life i've heard them called lima beans on tv and in movies, and saw cans of them labeled that way in the grocery store. then maybe 10 years ago i started seeing butter beans and thought they were a different variety until i actually looked into it myself and discovered they were the same thing. those lima beans i'd see on tv and in movies were always the yucky vegetable that no one wants to eat, a role often played by broccoli as well. maybe that's part of the reason for the re-branding i've noticed recently, and maybe it's also due to another thing i vaguely remember from my childhood, which was some sort of news show talking about how lima beans are poisonous (even though they would never be poisonous the way they're prepared in cans in the grocery store).
We call the ligma beans here in Australia.
...I mean we don't really but I'm gonna now...
Brogle is good though, as far as vegetables go. Can do a lot of things with brogle.
I looked it up for the same reason. Where I grew up Lima beans and butter beans were two very different things, and according to Wikipedia, they treated differently in the culinary world, but they’re the same legume that has been cultivated different ways.
They have been called butter beans in the U.K for over 50 years. I thought Lima beans were something different & exotic.
When you said sun spurge i thought sun splurge was another currency service thing
Solar powered spending!
More like toxic money... oof.
I’d love to see you with an allotment - atomicshrimp style
Isn't the nature all around him his allotment?
If you need to know about allotments, Geoff Marshall knows where most of them are...🤔😆😆😆
looks awesome!! loved the rain shots, and that cheese sauced looked GREAT
Just had a lovely 'virtual afternoon' courtesy of this video!