Atomic Shrimp Advent Calendar - 10th December 2024 - Cook with Leftovers
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- Опубліковано 9 лют 2025
- This is part of a series of simple, sometimes-festive but always-cosy videos to take us all the way through December, up to Christmas Day.
Join the Atomic Shrimp official Discord server for FREE early access to videos!* - / discord
Atomic Shrimp subreddit: / atomicshrimp
(*Except this advent calendar series, which is not on Early Access, because advent calendars need to be a surprise!)
The advent calendar graphic is based on one designed by Freepik - www.freepik.com
Intro music is Christmas Village by Aaron Kenny - from the UA-cam Audio Library
Oneion to rule them all
Nice pun.
Oneion to bring them all and in the soup bind them...
Thanks for having the advent calendar as a morning thing, shrimp!
It's an evening thing or me!
4am-ish for me too early in the morning it's still night ;p
It’s a mid afternoon thing for me
Im going to miss the daily videos though 🙁
We know you are genuinely happy and excited about large onions and pause buttons on your stove top (crazy cool feature bth!), because we can actually hear the smile in your voice as you talk about the joy they bring you. Love it, it really is about the simple things in life we must remember to appreciate. Thank you.
I think there's also something about the way, talking about the joy it brings, magnifies it; it's a joy to hold an enormous onion. It's a greater joy to say "this enormous onion is making me happy!"
Indeed!
I wish that this channel had more subscribers and more people watched these videos, Mike's positivity is something that we all need. Sadly most people seem to gravitate towards dumb and often negative videos.
@@AtomicShrimp 🤣 Absolutely
Snapping staple sticks brings me joy. You know… how they come ready for putting into a stapler. Oh yes!
I find myself looking forward to the Shrimp advent calendar, just like I did opening the doors of my advent calendar as a child. Your channel is so varied, it’s a lovely surprise to see what the topic will be. My inner child is alive and well. Thank you!
What a nice thought. Shrimp does nourish our inner child throughout the year, but he's outdone himself with these daily treats.
@ he really has 😊
@@cmspilates agreed! It has really been helping me to stop and appreciate life, as well. Even moreso than usual, I would say
@ I hope Shrimp knows what a positive impact he has. Happy Christmas to you
You mentioning things that make *you* happy makes me think about things that make *me* happy, and as a result, I *am* happy
@@annellora right? I'm in my early 40s and still love walking without falling off as long as I can on railroad tracks. So far about 1.2km 🙃
I really do hope the advent calender will become a Christmas tradition on your channel
Agreed
Speaking of large, happiness inducing vegetables: I bought a massive head of broccoli the other day! It weighed over 2kg at the till. I'm very happy with it :)
Mmmm! What a find! Broccoli is one of my favorite vegetables for the holidays; it marries so well with festive fowl, and can be prepared in so many ways.
Fantastic word play
I must be a few years behind you. I'd wince at getting pleasure from a massive head of broccoli. I'm still on parsnips and the occasional butternut squash 😅
A stove with a pause function, that's incredible! My stove has a cool feature where you look away for 2 seconds and your pan of cold soup is now welded to the bottom of your pan (:
😂Mine does that too!
Mine does that too also. _And_ it beeps and screams if you take a pan off - _and_ if you dont put it back on within 10 seconds it turns off in a huff! Sacré Bleu!
Fabulous. When I was at school many many years ago and we often went home on a lunchtime to sausage sandwiches and soup. Thanks for that memory jx
0:38 that is truly a very impressive onion
...you know i'm feeling so fancy when i glance in my pantry, it's a feeling like a sunshiney day... i take a look at my enormous o-o-o-nion and everything is going my way
My old-timey German take on the soup/stew matter: Soups are watery with chunks of stuff above 2cm³ in it. Then there is Eintopf (one-pot), which indicates a much longer cooking time, leading to a more velvety result. Stew is similar, but with a much greater emphasis on meat being cooked for a long time, and/or veggies in the same "brew" but not smoothed into the liquid (at least before serving).
Here we even distinguish between "Erbsensuppe" (pea soup) and "Erbseneintopf" (pea-onepot/stew), and the most important difference is that in the first case the peas are mostly intact, leaving the whole meal more watery, and in the latter the peas break up mostly, giving it a velvety texture. Both are delicious in their own right.
For a while my personal view was that if you could see the bottom of the bowl it was soup, otherwise is was stew.
Since then I’ve noticed that stews tend to have a particular meat as the star of the show so to speak.
(The American version of pea soup is like your second version- we call thick fog “pea soup” because you can’t see through it.)
Being American I’ve gotten embroiled in the “is chili a soup or a stew” controversy but I point out that historically, what we call chili is a *sauce* which is to be app,ied to meats or vegetables.
Love the sentiment about huge onions. Pleasure in simple things. That would make me happy too.
Enjoying the Advent Calendar so much! Thank you. And what a lovely soup idea, too. Not wasting is showing an appreciation of what life has to offer.
Whats for breakfast? Shrimp, fresh Atomic shrimp, lovely!
Onion fun. Funion.
The amount of times I say ‘oneion’ to myself and giggle
Good morning Mike,
Thanks for your advent series, loving it.
Yes you can't beat a good earthy roasted vegetable soup.
I purposely roast off sweet potatoes, potatoes, leek, oneion, carrots, frozen cauliflower, and red pepper, make a quick stock with 3 Oxo chicken low salt cubes in about a litre and a half of boiled water, handful of red lentils, place in the roasted veg and put it back in the oven for about 2 hours on low heat (150c) blend with an immersion blender and I differ to you and add a dash of double cream. Absolutely delicious with crusty rolls generously buttered. Just the ideal thing to eat this time of year and does you so much good in so many ways
Love the videos and thank you, Jenny and little Eva
I love the big onion comment, and I get it. For me it’s teeny tiny grapes. Even though they’re sour they’re just so stinkin’ cute!
Thank you so much for your effort!
So many nice videos... And most of them quite long!
So at least I have a very good time to look forward to every day!
I love these leftover videos!
Also the advent calendar is brilliant, thoroughly enjoy this series so far! Thank you for the mountain of effort to make Christmas a bit more special for everyone this year
This series has been a very comforting way to start the day.
The Advent calendar is a real treat when I get home ftom work. I get my meal cooking and then sit down with a cuppa and watch the daily Advent video😊😊
Looks really good I have a homemade chicken and vegetable soup for tonight and crusty garlic bread.
Delicious winter soup! Thank you for sharing useful ideas 👍
Yum! 😋 Time to raid the freezer and see what I can come up with for dinner.
I'm thoroughly enjoying this advent calendar and I hope it becomes an annual thing, although that's probably a big ask. Watching this year's again would be just as much of a treat I'm sure.
Looks souper!
With those beautiful roasted vegetables I just know that soup is delicious! Fantastic Advent ❤
Your stuff always inspires me to cook again.
your cooking videos always make me feel more excited to try cooking rather than nervous i'll mess something up, thank you for your inspiration! another wonderful advent 💛🦐
My definition of Soup is as follows
Soup - Stuff suspended/floating in liquid
Stew - Stuff coated in liquid
Ive been waiting all December so far to see what you'd do on my birthday! I love cooking videos so this was perfect. Thanks for all your hard work Mr.Shrimp!
I'm still using up the parsley that got snapped by the wind. Potato salad yesterday, pasta bacon and chard in parsley sauce today.
I really appreciate the effort you put into all your videos. The advent calendar videos are enjoyable. The soup looks delicious. I will never refuse a tip I never asked for. Especially coming from you 👍
Love this series. 🙏 Thank you.
When you have the finished meal ready in front of the camera and you are saying your closing words about the video I always get an image in my mind of Jenny sitting at the table trying to be patient with a rumbling in her stomach !
But of course she is far too polite to mention it !
Thank you for another lovely video
I was "mmmmm"ing out loud, watching this one, particularly while you were serving up!
Thank you ! I LOVED this one ! Merry Christmas !
Early bird gets the worm! Thanks for this wonderful series. It has been helping me through a rough time. Thank you Shrimp :) You always bring joy to your videos.
~Robby J.
Ps I love big onions, and the oneion ☺
(if the oneion even makes sense XD)
Leftover scrounging has led to some of my best creations, the limited selection really brings out the creativity. One of those simple pleasures, being terribly proud of yourself for coming up with a dish that's tasty and filling using just the bits and bobs you find. This Advent Calendar idea is genius!
I am so pleased to see you finally in the company of a large onion. I have been waiting since you disclosed your unreasonable happiness about them. You have cooked with small onions since then. Or, should i say, you have only shared videos where you are cooking with (what I consider) small onions. You must practice such restraint at the store. I imagine your grin to be akin to the big dopey grin plastered on my face when you share your ambles amongst the abundant fields of moss amidst which you are so fortunate to live,
I don't cook much, but when I do, I cook a lot. Several weeks ago I spent two days making a big pot of chicken and noodles from scratch. It gets better every year. Such simple ingredients, yet so very delicious. I get annoyed when people call it soup. I consider soup to be - soupy, and my chicken and noodles is thick, not like gravy, but not soupy. Though other than soup, I do not know what it would be called. Definitely not stew, as the beginning vegetables of carrots, celery, onions and garlic had disintegrated into the stock. I just call it chicken and noodles. Some was eaten the night it was finished, and eight pints were put in the freezer.
Where I live, that's called Pennsylvania Dutch Chicken Pot Pie...and it's definitely not a pie lol. It was a popular dish in my county, with churches and fire companies having chicken pot pie dinners as fund raisers.
Ho ho ho… MERRY CHRISTMAS everybody 🎄🎅🏼🎄
Merry Christmas to you as well 🌲🎅🌲
For some reason, YT thinks that comment needs translating to English!
Well that’s a bit mad! 🤣🤪😆🎄🎅🏼🎄👍
@@gonzo_the_great1675 It probably got confused by the Ho ho ho...
Ah yeah that makes sense 👍
December is getting better and better❤. Please make your Advent Calendar a Shrimp tradition❤❤😊😊.
These advent videos are just delightful! Thank you.
I think I might make soup for lunch today after watching this.
I wish I had your hob and oven, they would make life so much easier.
Truly enjoying the random pieces of wintery videos.
Thanks again. This is a nice way to start off each morning.
Loving the advent calendar, very relaxing, perfect way to start the day.
Its funny how these videos have cheered me up. Yours and Ashens/Nerd3's advent calender videos has made my day! Thanks Mike ❤
Looks so good! Made black bean soup tonight, so your soup fit right in, yours looks wonderful. Have to get an immersion blender.
Apple sausages, one of the best things I discovered after moving to UK. So good.
…”huge onions make me disproportionately happy.”
-Mr. Shrimp, 2024
🧅
Thank you. Have a beautiful day.
marigold bouillon powder is a thing I add to basically anything savoury I make, just adds a depth of flavour for very little effort. Though my partner was confused the first time my tomato pasta was orange from the colour of the stock powder
Cant beat homemade soup on a cold winters day, the sausage bap is perfect to go with the soup.
I bet you love that stove!
Everything you cook always looks so delicious 😋
This really comes out at the perfect time of day for me! I love me a good soup. Currently baking smoked pork pies to have for lunch.
I'm really glad that winter's finest vegetable, the sausage, did make a reappearance at the end.
This meal has a Boxing Day feel
The pause feature on the stovetop is amazing. I wish i had that.
that's one to stick to the ribs! nothing like hot thick soup when it's cold out
So many things can be done with leftovers...I currently have a big box of frozen peppers, tomatoes, onions, mushrooms and sausage meat...Pizza toppings!
That onion looked like it was a larger scale prop!
Haven't had parsnips in a long time. Think next trip to the grocery store I'll pick up some.
Aren't they lovely? My gran always had them in her garden in the States, so it's a taste of childhood for me. I'm retired in France now, and frequently find myself at our Tuesday open-air market explaining parsnips to French shoppers. I joked with the owner that I should get a commission for selling her 'exotic' veg.
@chezmoi42 I live in the Texas Hill Country. While I have lots of land, I think I have more rocks then cups of soil. I would love to grow parsnips as they are so expensive, but not easy in my hot rocky climate.
@@builtontherockhomestead9390 That's a special situation, all right. If you use raised beds, maybe you could advance or delay the planting to occur in your cooler season.
@chezmoi42 I have 1 raised bed built with rocks and mortar. I also have lots of tubs, like animal lick tubs that are full of dirt. I've also in the past tried strawbale gardening, which I gave up on.
@@builtontherockhomestead9390 That's great! So if adjusting the growing period to their requirements could work, it's worth a try.
Have you ever thought of writing a cookbook? Also, while I have been watching you for years I sometimes think of you as the Atomic Chicken. Probably because it's 3:15 in the morning here in Detroit. Still, insomnia is worth it if I get to be one of the first to catch a little taste of whatever it is you're showing.
Love these vlogs❤
That soup must have been fantastic on a cold winter's day. Definitely going to look for that pause feature the next time I'm looking for a stove top though. The number of times things just get away from me that could be saved with that one little button.
Thar dies look very tasty. I like those apple and pork sausages. Goes so well together.
The pause comment is excellent
For me, it's generally a soup if there's more liquid than chunks. More chunks than liquid, and we are getting into stew territory. Thanks Mike!
Wow that soup looked amazing, I mean so did the leftovers but still, wow.
I love cooking with leftovers & the Last thing I made was a chicken curry 🍛 was delicious 😋 Thanks for sharing your top tips & Merry Christmas 🎅🎄Thanks Mike 😋👍🥣🥖
It sounds like large onions and the hob pause function are locked in a duel to serve you up more happiness. I'm in the onion camp myself but do see the benefits of your hob.
Right? I was sitting here thinking “large onion, large amount of happiness, seems proportional to me”
That and the temperature dial on the oven matching the number of degrees of rotation.
@@iap500 Someone had fun designing that dial.
You've converted me to loving cracked pepper on everything!
Stock slushies my favourite summer treat
What an awsome onion you have there!❤
Those bread rolls look great
Blipping is especially challenging when I'm doing tandoori gravies. It'll be a blended tomato-cashew-cream thing, and I cannot find to way to keep it from spattering and burning me. Best tactic is to reheat the puree in small amounts only.
After Advent (or unless there's already a video on this and I missed it)....could we get a full lowdown on the new kitchen vs. the previous kitchen? Plus, what you love and also what you would have done differently, etc.
Thanks. ❤
Word of the day: "blip"
For me, "stew" is a verb (and, as a noun, the product of the verb). If I have basically simmered something in a liquid for a long time to render it soft and edible, it's a stew. Soups are not that (to me), usually, but it might turn into a "all squares are rectangles but not all rectangles are squares" situation.
Seasoning is such a very personal thing. I must say that since never adding it to my cooking I appreciate the natural individual flavour of food so much more. A range of condiments are put out for others to add to taste.
My "soup" is any leftovers, plus water.
And it helps to add: chicken stock/flavor, something tomato-oriented, lime juice, black pepper, and parsley flakes.
Onion, if it didn't already exist in the leftovers.
That looked so cosy and delicious
Perfect - thanks Shrimp x
Yay, it’s another cooking one! 🎉
Do a shopping video so we can enjoy the decorations in your town x
Pause the stove if the phone rings is so 1999, the phones in your pocket now Mike. Lovely one-ion by the way!!
Sure, but if you take a call, you're maybe not going to want to watch 4 pots at the same time
Great soup. Thanks for sharing.
I love this wholesome content. This looks so delicious 😋
We love handheld Brenda ❤
I never have "leftover" roast potatoes. If i have some spare they go in the fridge and get eaten cold! Regarding left over sausages now that i have an air fryer i would cut them lengthwise as you did and air fry them until "done" so the cut surface gets all maillard reactiony. I often make a version of your soup using leftover raw veggies i call it clear out the fridge soup! And everytime its tates different.
❤❤
Who doesn't love a big onion? They're lovely!
In regards to the soup vs stew discussion... In french (at least in french canada) a soup is an inclusive term that composes many things (kinda like square vs rectangle) and refers to a meal that's mostly liquid. Usually soup is broth + additions (vegetable, meat, pasta, etc). When it's blended smooth it's called a pottage, although you can still call it a soup. Stew is something entirely different and usually much thicker and has way less liquid, akin to ragout or braised beef. I personally wouldn't put stew in the same category as soup because they're fundamentally different, much like you wouldn't call a curry a soup.
Left over soup is my favorite thing to make haha.
It would be interesting to see Mr. Shrimp create a homemades sausage recipe due to the fact of how often we see sausages feature in main meals. 🎄🎄😁
such a cool idea
Did Jenny like the soup and sandwich too? I always like seeing the interaction between you. It makes me happy.
Something about it being hot and summertime here. Happy algorithm.
Tip you never asked for.
I always give my soups a little drizzle of peppery olive oil for some unctiousness. And sometimes even a drizzle of balsamic vinegar for some tartness.