*Erratum* - the flower footage didn't render in the inset video clip at around the 53 minute mark, and I didn't notice before publishing. Can't fix this now unfortunately, but the video footage being referred to is here: ua-cam.com/video/wx7bwKEUU14/v-deo.html
Barry lewis had a challange many years ago, where he found shopping list notes people have left in shopping charts, bought whats on the list and tried to make a meal out of it. It would be interesting to see Atomic Shrimps take on that challenge.
I suspect the problem there would be many people (including me!) now have their shopping lists on their phones (I use the Alexa app). Happy to provide you with my last list though :)
@@mloxard maybe it is a cultural or locational difference, I find post-it notes with shopping list left behind in shopping carts all the time at the local mall.
Very sad it’s the end of the set budget cooking challenges they have been awesome, can’t you just set a larger budget and ban certain items like baked beans to avoid being repetitive? Great video many thanks
A suggestion for the cooking challenges - perhaps take advantage of the fact that most aisles are numbered? You could roll a few dice and you have to buy something from each corresponding aisle?
I love the use of “we” when talking about finding new ideas for the budget type meals, makes a real difference and feels like we the viewers are included.
On constrained cooking: my medieval reenactment group sometimes has "siege cooking" challenges, where the participants have to make food over a campfire, with the ingredients chosen by the event organizers. One woman told me she loves organizing those challenges partially because she has a wheat allergy, and this guarantees that she gets to eat nice, medieval food without having to worry about getting sick.
On the topic of the "recipe constraints", you did the dice rolls at one point. It might be fun to bring that concept back again. I really enjoy those videos.
On using hot sauce to make cheese I make a thing I call “Kimcheese” where I use the acidic juices from homemade kimchi to make the acid set cheese. It’s delicious. Might be worth a try even with store bought kimchi.
That sounds amazing. Do you have a rough recipe for that? I have some homemade wild garlic kimchi and some garlicky juicy goodness that could be repurposed 😊
@@QwinnieLu56 I do about a cup of kimchi juices per gallon of milk. Same as acid set process, let it come just below the boil then add the acid and let sit. I test the ph and if it’s not below 4 I add white vinegar to the juices until it’s acidic enough. It’s usually fine without the vinegar but every batch is different. I usually let it sit for quite a bit longer than when using vinegar. The cheese gets this dorito orange collar which I love.
A word of caution about the galvanised steel and cadmium. Unfortunately cadmium is one of the heavy metals that is highly mobile in water. It can be especially mobile if it gets any interaction with chlorine (even the tiny amount from tapwater) and sulphur, which is definitely going to be in that circulating water from organic decomposition in the soil. Some of the soil-science modules I did with fieldwork near steelworks have such a higher amount of cadmium compared to other heavy metals because of just how easily it can be moved by the environment/hydrology.
My husband loves when I watch your cooking videos in general as I get ideas to try in our own cooking. In fact, I've started making variations of your homemade mac and cheese dish and I make my own bread. Also, watching you pick your own herbs from your garden inspired me to start my own. I'm now growing rosemary, thyme, basil, oregano and others. Being a diabetic, Doing all of this gardening and experimenting with cooking has greatly improved my health. So please, Keep it up!
Thia is the second time I have watched this video in 2 days, I just find your voice and mannerisms so relaxing, The first watch helped me get some well needed rest as I have had a chest infection for the last 2 weeks and have had trouble getting to sleep. Now the following morning I have watched the video again and everything in the video still held my interest, Thank you very much Mike for all the work you put into these videos, It really is appreciated.
The other morning, I was blearily making a cup of coffee and noticed movement out of the kitchen window where a pair of young turkey vultures had just landed and were kind of being jerk siblings to one another. We have had a pair of turkey vultures nesting and raising young out here somewhere for the past few years. Anyway, the young vultures were very quiet and I thought of the rookery outside of Compound Shrimp and appreciated the quietude of our particular scavengers. And then I stumbled blearily away to sip my morning nectar.
Hi, I just wanted to tell you that your gardening content has inspired me to grow some flowers for my balcony, and it brings me so much joy. I used to grow lots of plants on my balcony, like tomatoes, chili peppers, and various flowers, but haven't really had the inspiration in many years. After watching your "two hours of pointing at things in the garden" video I got excited and wanted to grow something from seeds. So, now I have some marigolds and nasturtium coming up, and I took my indoor succulents outside, as well, since our balcony is very sunny and they do well there in the summer.
My challenge that helped me learn cook (aside from your awesome challenge videos) is to find recipes and make them vegan. I don't try to make things look or necessarily behave like meat. But what I am doing is trying to find an alternative recipe that keeps the spirit of the original recipe but is completely free of animal products. One such example would be a lentil lasagna. Baking also works surprisingly well without using eggs. My egg substitute of choice are usually like 20g of ground linseeds in 50ml of water. Let that sit for a little while (10-20 min) and then you can mix it into your dough or batter. I'm not strictly vegan, but these kinds of constraints (inspired by your videos) have allowed me to become a much better cook in basically no time. I've only been cooking for about a year now since I moved out from my parents and not once have I ordered any food. I always cook for myself thanks to your videos.
It's so interesting how a very small thing can totally blow your mind. You crumbled the mushrooms up, and that threw me for a loop. It would have never crossed my mind to do that. Thank you for that inspiration!
Through inspiring me to garden, I planted a few succulents and a flower my wife liked, surprisingly with a little effort the flower has done well and we now have plans to do the entire front garden (big clean up, weed-mat, mulch, flowers) Thanks!
I really appreciate you Mike and this type of video in particular, it's my (near) weekly reset to let go of the frustration and anger and to try and be the person I used to think I was. Of course, don't feel any responsibility to continue them, your enjoyment in their creation is a big part of the magic.
Your description of the chain purchasing was interesting. When you first stated the purchase of the numerous 1.2 metre chains I went through the entire issue with the lot links in my head very quickly, then you explained it slowly and clearly. While we reached the same conclusion, clearly, you have a much better ability (or patience) to explain it so clearly. I guess that's why I like to watch your channel. I've also done a nice garden this year using your videos as inspiration/motivation. I'm already harvesting. Thanks!
Mike , first of all congratulations on finding such nicely blanched celery for some time the only celery that has been available in my area has been greener than a snooker table with a new cloth on it. Anyway on to my point, when my father would grow his tomato plants he would tie a cord from one side of our south facing porch to the other end. From this cord he would tie lengths of garden twine that were long enough to hang loosely and be loosely tied around the stem of each plant below the first stem to branch out. Then he would wind the twine loosely around the main stem catching the other side stems as he worked his way up the main stem. At the top there was always a bit of slack left on the suspending loose twine. As the plants grew and needed more support he would wind the loose slack further around the stem and if he ran out of slack it was just a matter of seconds work to install more twine supports from the headline to just below the last branch that was previously supported. In the event that a heavily laden truss of tomatoes developed an additional length of twine could be added to give more support as required. If the fruit was struggling to establish a fruiting sett he would take an artists fine paint brush and pollinate as many of the flowers as possible in an attempt to achieve as much cross pollination as possible to promote a healthy crop.
I can't get over how inspirational your gardening updates are to me, I don't have a garden (yet) but a balcony on the 8th floor, and my partner and I grow tomatoes, peas, wild strawberries, blue berries and cucumbers, along with herbs. There is nothing more satisfying than seeing parallels in our gardening successes. Keep it up! 🌱🌱🌱
Re: plastic chain. The museum I work for uses plastic chain as a rope to mark the limits of exhibit spaces on main gallery floors. You don't have to lose any links. Just cut one side with a cutting pliers. You can get the uncut link out while saving the link. It DOES create a situation where the cut link will slowly be pulled apart by the small force of being pulled by the rest of the chain. And in your case by the tomatoes. But it takes a long time.
@@liljasere It probably would, it didn't occur to me to repair it. For our purposes, we leave it cut because we're regularly changing the spaces the chains mark. But it makes perfect sense for a long term greenhouse installation.
I just found your channel when i came across your blue sunflower/ kitten face flower scam video and I am now hooked. I absolutely love your content. I cant wait to see how your "Not Blue" sunflowers turn out and you now have a new subscriber. Yours is a channel i will follow for a long time. Thank you for being here ♥
Outstanding! Watched a video about sky onions when I got home from work, now as I'm about to nod off, Mike drops another one. This has proven to be a most excellent day indeed.
When you pulled that large chunk of bacon pot of the packaging I was muttering at the screen "that's too nice to cut up" & then came a "great minds think alike" moment. You ought to make a video of what you do with it.
There's nothing better than finding girthy carrots in the bag. I now make it a point to look for them. Always makes a happy edition to a meal. They give a sense of abundance 😁
This video was a little bit all over the place, and I enjoyed every moment of it. I wish you'd come to America and straighten up my garden for me. I'm having the worst luck with it. EVERYTHING that I started inside died or was eaten the day I transplanted it outside. A few of my tomato plants that I directly planted as seeds in the soil, and lots of herbs are starting to do well, but that's all I got. Even my radishes, that supposedly go from planting to edible in 3-5 weeks, are barely growing at all, and some of them were planted 3 MONTHS ago!
I would love to see an update on the directly sown Sunflowers! I'm interested to see how long they take to germinate with their allelopathic properties and also how fast they grow compared to the potted Sunflowers. Thank you again for another intriguing compilation, Mr Shrimp
When you mentioned rooks making noises in backgroud, it reminded me of something that occured quite often in a neighbourhood where I was in rent. Every day the birds would make those sounds and out of the blue, someone would throw some very loud firework and the birds would fly away. But they were back every day. It was like groundhog day there
Thanks for the information about your pan. I was able to find that Swiss Diamond makes one that looks nearly identical! I’ve ordered it and it is on its way to me! 🥳
For what it's worth, injection moulding systems will very happily use multiple materials in a variety of ways, including multiple independent injectors used sequentially and multi stage molds, most commonly seen with overmoulding on power tools (the softer rubbery plastic grips is directly moulded in place). I think it would be possible to make a multi stage set of moulds to form a 2 colour chain in place, but it would be a complex mould and developing it would probably cost too much to justify when, as you say, after the fact welding works just as fine and can easily be automated.
Just wanted to say that watching you trying not to dissolve into howls of laughter at the cooker clock conundrum made me smile… Aw, who am I kidding, it made me laugh out loud.😂
It's a bit silly, but I understand seed excitement. I have a black thumb and can't grow anything. However, I'm growing perilla (shiso) for the first time. It took awhile for it to sprout, but I'm so happy it is growing!! It may not work, but I tried because of your beautiful garden!
Once sprouted and going perilla grows very well without many pests. I was hoping it would self seed as its rather lovely growing I had seeds with the green and red. I unfortunately, am a super taster and the flavor is very awful to me. Just like cilantro tastes bad. But my friends and family that like it say it's lovely.
@@Emeraldwitch30 That's good to hear that the plants will thrive without too much tinkering. I had no idea perilla was as controversial as cilantro! Unfortunately (fortunately?) I do not have the supertaster gene, so I love them both.
This is a bit silly but your comment about wanting a challenge with a random ingredients i.e. ready steady cook made me think of the idea ive often had when cooking of "what would someone else do with the ingredients/tools i have" be it my mum, my gran, a celebrity chef or indeed you.
Mike I love all you experiments on food & seeds which look awesome, your patience is amazing & have given me so much great ideas 💡😊Thanks Atomic Shrimp 🦐😊👏😅
I love the budget cooking challenge and I agree with you Mr Shrimp. The series has evolved past just the budgetary constraint being the main rule of the challenge. I think it would great if you explored other "challenges". For instance, food desert challenge where you need to cook using only canned products, without any fresh ingreidents like vegetables or meat (just don't use beans in tomato sauce if it's possbile ha ha).
It's hard for me to cook with celery heart. 32:50 Usually I just eat the heart raw, directly after removal from the body. I'm an animal that way. It is the most yummy part of the celery.
Love all types of your content but this is the first time I've sat down for one of these more "unstructured" videos. This was really nice. Unfortunately, I now have to wait for the next one!
Your videos are so lovely, relaxing and interesting! I have been a subscriber for quite a while, love watching your content, big fan of your cooking challenges! Greetings from Portugal!
I have seen the oven clock now. Can confirm. It flickers on camera. I also have to read the text each time it comes up as I keep expecting an Easter egg comment or "This Camera flickers on Oven Clock." 4:33.
I do like the way you cook, i cook very similarly. I don't use recipes unless it's a technique or an ingredient I'm unfamiliar with. My regular cooking consists of "stuff with rice" or "stuff with noodles," or often roasted meat and vegetables just seasoned with a lemon pepper blend from the store. I live in a hot climate so i seldom make soups, but my soups look a lot like that soup. My favorite soup to make is cut up chicken thighs, chickpeas, lemon juice, and a whole bundle of cilantro and parsley each, along with some dill. Comes out very green and refreshing.
Mr. Shrimp, There are lots of different pH papers around, perhaps you should look for one with a narrower range that would be easier to match to the color scale provided with the paper. You probably don't need that pH 1-14 for your pickling projects. I worked in a lab for many years and have the typical male red-green color blindness thing. I was finding it difficult to do one step of a chemical procedure properly because I had trouble matching the wetted paper to the scale, so I found a different paper covering the range I needed that produced colors I could more easily read.
You've saved me so much money on bacon since watching one of your earlier videos about Lidl's cheap cooking bacon so thanks for that, really decent stuff too. Sometimes it's just bacon cut slightly too thick (but I prefer) rather than big hunks like in this video.
10:28 plant the small tomato. The only reason we start them inside is to get a jump on the season and make the attention necessary during germination more convenient. Once in the soil, the even earth temperature (as opposed to the exposed pot) and root space will be beneficial. Additionally, transplant stress is easier on the plant with less top growth. Edit: there is no optimal size for transplanting once there are true leaves (given external/garden conditions are optimal). Plant them small and they will be fine. Do it!!! 😊
regarding the watercress, my absolute favourite leafy green, and probably the plant that taught me to appreciate leafy greens in the first place, i had always understood that it likes lots of sunlight, but very cold water, the best places to forage it being in creeks coming out of the bush into farmland, it rarely if at all penetrates into the forest, and it seems to thrive in the full sunlight. also, we dont have chalk deposits here in Aotearoa, but watercress can be found nearly anywhere. having said all that, ive had little success growing it at home, so keep up the good work, im very tempted to build something similar to what you have made.
13:19 My friend 3D prints his own chainmail from plastic, and it is fascinating seeing the machine's process. An added bonus to this is that there are no uneven lines to deal with...the downside is the time it takes!
Saved this as a Sunday evening treat. Now feeling positive for my week ahead 😊 (until the alarm clock sounds off tomorrow morning 😑). Thank you Shrimp.
Re: Union Flags on Food. I remember an article a few months ago about a lot of anger in Scottish Aldi relating to food showing the Union Flag rather than the Scottish Flag, and Aldi responded with saying that they couldn't source the item from Scotland, so it was from elsewhere in the UK, and the flag represented that. So I agree that the intention is to show that it is a 'local' food produced in the UK and supporting our hard-working agricultural sector, but sometimes it can back-fire. Sad to hear about the end of very low-budget cooking challenges, but I do understand it in terms of the poor variety of food and the challenge aspect. I do need to thank you - before this channel, I had never heard of Waste Not Boxes, but they have become a lifeline for me during a time of essentials only. I do like the Ready Steady Cook idea too, my other ideas were only tinned produce, and a no-cook/low-energy use version.
Yeah, I mean the union flag would not be wrong even for Scottish-sourced goods. Unwelcome to some, perhaps, but Scotland is (at the time of writing) still part of the United Kingdom.
16:30. It could also be that the hydraulic cutter is an expensive piece of equipment. If a customer breaks it, it is out of operation till it's fixed, and could cost the company or their insurance company a considerable sum.
The local hardware store has a simple mechanical bolt cutter screwed to the shelf, and has that policy as well. In which case the primary reason is probably theft prevention.
"Thank you for inserting another idea in my already cluttered brain" describes how I feel all the time when watching your videos.' On the topic of Ready Steady Cook, maybe that would make a fun cooking challenge. Throw on an episode but turn it off once the challenge ingredients are revealed. Use those ingredients yourself to make a dish, and then compare with what the contestants did in the show.
About beef and banana: my family always thought that the best treat meal was a ribeye steak with sliced banana fried in the drippings with a a bit of butter added. I've now been vegetarian (of medical necessity) for nearly four decades but I still remember fondly and longingly those meals of steak and banana. (Yes, I have tried various veggie steak substitutes with banana; it's okay but just never as good.)
For tomatoes, in the states we put a cage around them and they pretty much train themselves, you can also grow them on fencing but the yield is slightly lower vs the cages.
I would suggest using a nice wide and soft tie to bind the tomatoes to the chain. I've used strips cut from old t-shirts and pillow cases. I have had tomato stems become so heavy that they just crimp at the attachment point and while they don't slide down the pole, they are very damaged and nutrients cannot get through the stem properly.
Greetings from America, Mike. Just a note to let you know how much the wife and I enjoy your videos. We've been on quite a binge, of late, of your content. Need to tell a quick story...we had chicken tortellini for dinner, this evening. The original plan was using pesto for the tortellini. After some indecision, the wife looked in the cupboard and said "aha!!". She produced a jar of butter chicken sauce. It was really good,and frankly unexpected. We both mused how the idea likely came from watching your content. We really appreciate the original thinking towards cooking. Thanks very much for all of your content. Can't wait for the next video.
It's working pretty well - I am using chains on one side of the greenhouse, canes on the other - the canes require twice as many knots to be tied, and it's generally more awkward to do - tying to a chain is easy
A quick thought on your oven clock. Have you thought about putting a polarised sticker or film over the clock? Specifically the 'privacy' sort that used to be sold for laptop screens so you could only see it from directly in front? If the clock is only visible from straight on, you can still use it as a timer but it won't flicker in the camera. Edit: I wrote this before the oven clock section :D
So for the last few years the way I shop is that I get whatever protein I find in the clearance sections, and then build my meals around that. Protein is often the most expensive part of meals, so doing it like this has made my shopping cheaper by more than 50% Might be a good cooking challenge.
*Erratum* - the flower footage didn't render in the inset video clip at around the 53 minute mark, and I didn't notice before publishing. Can't fix this now unfortunately, but the video footage being referred to is here: ua-cam.com/video/wx7bwKEUU14/v-deo.html
Barry lewis had a challange many years ago, where he found shopping list notes people have left in shopping charts, bought whats on the list and tried to make a meal out of it. It would be interesting to see Atomic Shrimps take on that challenge.
I suspect the problem there would be many people (including me!) now have their shopping lists on their phones (I use the Alexa app). Happy to provide you with my last list though :)
Another option would be getting people to volunteer their receipts (of course without the payment or location information) and try to assemble those.
It would be great, but I have never seen a shopping list note left in the cart :D
Maybe some receipts, but definitely not lists
@@mloxard maybe it is a cultural or locational difference, I find post-it notes with shopping list left behind in shopping carts all the time at the local mall.
Very sad it’s the end of the set budget cooking challenges they have been awesome, can’t you just set a larger budget and ban certain items like baked beans to avoid being repetitive? Great video many thanks
A suggestion for the cooking challenges - perhaps take advantage of the fact that most aisles are numbered? You could roll a few dice and you have to buy something from each corresponding aisle?
Reminds me of the show Guy's Grocery Games on Food Network!
Wouldn't like to eat anything from the pet food aisle, however, Eva would have a field day lol
The way that comments where someone says, that something in the video made them smile, made you smile made me smile.
I, too, enjoy a bit of smile-ception!
Knowing that this chain of smiles makes Shrimp/Mike smile, makes me smile. 😁
I love the use of “we” when talking about finding new ideas for the budget type meals, makes a real difference and feels like we the viewers are included.
The twist here is the “we” is referring to his imaginary friend.
Something tells me if the sunflowers do end up flowering, Mike will use video editing to make them appear blue at first.
😄
On constrained cooking: my medieval reenactment group sometimes has "siege cooking" challenges, where the participants have to make food over a campfire, with the ingredients chosen by the event organizers. One woman told me she loves organizing those challenges partially because she has a wheat allergy, and this guarantees that she gets to eat nice, medieval food without having to worry about getting sick.
honestly that chuckle when you said "but i didn't ask" re the oven clock was just delightful
That little clip of the rain in your greenhouse was lovely. That’s a great candidate for future slow tv!
I could feel myself relaxing in my recliner as it played. Nothing like dozing off to the sound of rain.
On the topic of the "recipe constraints", you did the dice rolls at one point. It might be fun to bring that concept back again. I really enjoy those videos.
We did this as a family, every Saturday for five weeks, it was great fun!
"Pedants will tell you, but they aren't in charge". That right there is why you're my favourite internet dude. Thanks for the content.
51:18 Mike laughing at the tape suggestion reassures me that the oven clock antics aren’t becoming a Mr Bargain’s situation.
mr Bargain?
ua-cam.com/video/T4BvqQWkV08/v-deo.html
On using hot sauce to make cheese I make a thing I call “Kimcheese” where I use the acidic juices from homemade kimchi to make the acid set cheese. It’s delicious. Might be worth a try even with store bought kimchi.
That sounds amazing. Do you have a rough recipe for that? I have some homemade wild garlic kimchi and some garlicky juicy goodness that could be repurposed 😊
@@QwinnieLu56 I do about a cup of kimchi juices per gallon of milk. Same as acid set process, let it come just below the boil then add the acid and let sit. I test the ph and if it’s not below 4 I add white vinegar to the juices until it’s acidic enough. It’s usually fine without the vinegar but every batch is different. I usually let it sit for quite a bit longer than when using vinegar. The cheese gets this dorito orange collar which I love.
A word of caution about the galvanised steel and cadmium. Unfortunately cadmium is one of the heavy metals that is highly mobile in water. It can be especially mobile if it gets any interaction with chlorine (even the tiny amount from tapwater) and sulphur, which is definitely going to be in that circulating water from organic decomposition in the soil. Some of the soil-science modules I did with fieldwork near steelworks have such a higher amount of cadmium compared to other heavy metals because of just how easily it can be moved by the environment/hydrology.
My husband loves when I watch your cooking videos in general as I get ideas to try in our own cooking. In fact, I've started making variations of your homemade mac and cheese dish and I make my own bread.
Also, watching you pick your own herbs from your garden inspired me to start my own. I'm now growing rosemary, thyme, basil, oregano and others.
Being a diabetic, Doing all of this gardening and experimenting with cooking has greatly improved my health. So please, Keep it up!
IMHO the hovering clock cover is a charming individual note, a kind of signature.
I’ve been thinking for ages that I’d buy a sticker of it if he sold them.
Thia is the second time I have watched this video in 2 days, I just find your voice and mannerisms so relaxing, The first watch helped me get some well needed rest as I have had a chest infection for the last 2 weeks and have had trouble getting to sleep. Now the following morning I have watched the video again and everything in the video still held my interest, Thank you very much Mike for all the work you put into these videos, It really is appreciated.
Agreed, I have atomicshrimp save in my naptime videos, I put an earbud in and give myself permission to pass out…it’s amazing.
The other morning, I was blearily making a cup of coffee and noticed movement out of the kitchen window where a pair of young turkey vultures had just landed and were kind of being jerk siblings to one another. We have had a pair of turkey vultures nesting and raising young out here somewhere for the past few years. Anyway, the young vultures were very quiet and I thought of the rookery outside of Compound Shrimp and appreciated the quietude of our particular scavengers. And then I stumbled blearily away to sip my morning nectar.
Hi, I just wanted to tell you that your gardening content has inspired me to grow some flowers for my balcony, and it brings me so much joy. I used to grow lots of plants on my balcony, like tomatoes, chili peppers, and various flowers, but haven't really had the inspiration in many years. After watching your "two hours of pointing at things in the garden" video I got excited and wanted to grow something from seeds. So, now I have some marigolds and nasturtium coming up, and I took my indoor succulents outside, as well, since our balcony is very sunny and they do well there in the summer.
My challenge that helped me learn cook (aside from your awesome challenge videos) is to find recipes and make them vegan. I don't try to make things look or necessarily behave like meat. But what I am doing is trying to find an alternative recipe that keeps the spirit of the original recipe but is completely free of animal products. One such example would be a lentil lasagna. Baking also works surprisingly well without using eggs. My egg substitute of choice are usually like 20g of ground linseeds in 50ml of water. Let that sit for a little while (10-20 min) and then you can mix it into your dough or batter. I'm not strictly vegan, but these kinds of constraints (inspired by your videos) have allowed me to become a much better cook in basically no time. I've only been cooking for about a year now since I moved out from my parents and not once have I ordered any food. I always cook for myself thanks to your videos.
Almost an hour's worth of the best calming movie series ever!
It's so interesting how a very small thing can totally blow your mind. You crumbled the mushrooms up, and that threw me for a loop. It would have never crossed my mind to do that. Thank you for that inspiration!
I crumbed mushrooms a few years back. Breadcrumbs and a bit of that fine Parmesan cheese. Baked in the oven. They were yum
The random stuff videoes you make are my favorites! They are just the most pure Atomic Shrimp experience, a bit of everything - all wonderful.
Through inspiring me to garden, I planted a few succulents and a flower my wife liked, surprisingly with a little effort the flower has done well and we now have plans to do the entire front garden (big clean up, weed-mat, mulch, flowers)
Thanks!
Oh, the succulents have done fine too, I just prefer the flowers 🤫
I really appreciate you Mike and this type of video in particular, it's my (near) weekly reset to let go of the frustration and anger and to try and be the person I used to think I was. Of course, don't feel any responsibility to continue them, your enjoyment in their creation is a big part of the magic.
Your description of the chain purchasing was interesting. When you first stated the purchase of the numerous 1.2 metre chains I went through the entire issue with the lot links in my head very quickly, then you explained it slowly and clearly. While we reached the same conclusion, clearly, you have a much better ability (or patience) to explain it so clearly. I guess that's why I like to watch your channel.
I've also done a nice garden this year using your videos as inspiration/motivation. I'm already harvesting. Thanks!
You’re my favourite watch when my anxiety is bad, you always calm me down so thank you xx
Thank you Shrimp for inspiring me to make my own sausage stew for dinner tonight! You are the best kind of influencer.
My favourite line from this video is ‘get a neutral acid’ ❤😂
The perils of words having multiple uses!
Mike , first of all congratulations on finding such nicely blanched celery for some time the only celery that has been available in my area has been greener than a snooker table with a new cloth on it. Anyway on to my point, when my father would grow his tomato plants he would tie a cord from one side of our south facing porch to the other end. From this cord he would tie lengths of garden twine that were long enough to hang loosely and be loosely tied around the stem of each plant below the first stem to branch out. Then he would wind the twine loosely around the main stem catching the other side stems as he worked his way up the main stem. At the top there was always a bit of slack left on the suspending loose twine. As the plants grew and needed more support he would wind the loose slack further around the stem and if he ran out of slack it was just a matter of seconds work to install more twine supports from the headline to just below the last branch that was previously supported. In the event that a heavily laden truss of tomatoes developed an additional length of twine could be added to give more support as required. If the fruit was struggling to establish a fruiting sett he would take an artists fine paint brush and pollinate as many of the flowers as possible in an attempt to achieve as much cross pollination as possible to promote a healthy crop.
Brush pollination works a charm, especially in a greenhouse. All the commercial houses do so.
Although Mike's chain was ingenious, I much prefer to avoid plastic when possible. Thanks for the tip.
I can't get over how inspirational your gardening updates are to me, I don't have a garden (yet) but a balcony on the 8th floor, and my partner and I grow tomatoes, peas, wild strawberries, blue berries and cucumbers, along with herbs. There is nothing more satisfying than seeing parallels in our gardening successes. Keep it up! 🌱🌱🌱
Re: plastic chain.
The museum I work for uses plastic chain as a rope to mark the limits of exhibit spaces on main gallery floors. You don't have to lose any links. Just cut one side with a cutting pliers. You can get the uncut link out while saving the link.
It DOES create a situation where the cut link will slowly be pulled apart by the small force of being pulled by the rest of the chain. And in your case by the tomatoes. But it takes a long time.
I imagine a little dab of super glue would restore it back to close to its original strength
@@liljasere It probably would, it didn't occur to me to repair it. For our purposes, we leave it cut because we're regularly changing the spaces the chains mark. But it makes perfect sense for a long term greenhouse installation.
I just found your channel when i came across your blue sunflower/ kitten face flower scam video and I am now hooked. I absolutely love your content. I cant wait to see how your "Not Blue" sunflowers turn out and you now have a new subscriber. Yours is a channel i will follow for a long time. Thank you for being here ♥
Outstanding! Watched a video about sky onions when I got home from work, now as I'm about to nod off, Mike drops another one. This has proven to be a most excellent day indeed.
I love random stuff, we all could use more random stuff in our lives
I’m in Australia, my sunflower is just starting to bloom. I grew from a seed that grew in the ground after a lady was feeding the birds.
Last year we had two sunflowers grow from seeds put out for the birds. That was a lovely surprise.
When you pulled that large chunk of bacon pot of the packaging I was muttering at the screen "that's too nice to cut up" & then came a "great minds think alike" moment. You ought to make a video of what you do with it.
My mum is from Zanzibar and we sometimes have chopped banana on top of curry if it’s a bit too spicy, it tastes really nice. Also dates sometimes too.
Your little watercress farm is very cool!! Nicely done with that. Cheers!
There's nothing better than finding girthy carrots in the bag. I now make it a point to look for them. Always makes a happy edition to a meal. They give a sense of abundance 😁
This video was a little bit all over the place, and I enjoyed every moment of it. I wish you'd come to America and straighten up my garden for me. I'm having the worst luck with it. EVERYTHING that I started inside died or was eaten the day I transplanted it outside. A few of my tomato plants that I directly planted as seeds in the soil, and lots of herbs are starting to do well, but that's all I got. Even my radishes, that supposedly go from planting to edible in 3-5 weeks, are barely growing at all, and some of them were planted 3 MONTHS ago!
I would love to see an update on the directly sown Sunflowers! I'm interested to see how long they take to germinate with their allelopathic properties and also how fast they grow compared to the potted Sunflowers. Thank you again for another intriguing compilation, Mr Shrimp
When you mentioned rooks making noises in backgroud, it reminded me of something that occured quite often in a neighbourhood where I was in rent. Every day the birds would make those sounds and out of the blue, someone would throw some very loud firework and the birds would fly away. But they were back every day. It was like groundhog day there
Those flags on local produce is really common here in Norway as well. We really care about our local farmers here
Had some of our first dwarf beans for dinner this week, very tasty and lots more coming through. Garden looking great!
Thanks for the information about your pan. I was able to find that Swiss Diamond makes one that looks nearly identical! I’ve ordered it and it is on its way to me! 🥳
For what it's worth, injection moulding systems will very happily use multiple materials in a variety of ways, including multiple independent injectors used sequentially and multi stage molds, most commonly seen with overmoulding on power tools (the softer rubbery plastic grips is directly moulded in place). I think it would be possible to make a multi stage set of moulds to form a 2 colour chain in place, but it would be a complex mould and developing it would probably cost too much to justify when, as you say, after the fact welding works just as fine and can easily be automated.
Just wanted to say that watching you trying not to dissolve into howls of laughter at the cooker clock conundrum made me smile… Aw, who am I kidding, it made me laugh out loud.😂
It's a bit silly, but I understand seed excitement. I have a black thumb and can't grow anything. However, I'm growing perilla (shiso) for the first time. It took awhile for it to sprout, but I'm so happy it is growing!! It may not work, but I tried because of your beautiful garden!
Once sprouted and going perilla grows very well without many pests. I was hoping it would self seed as its rather lovely growing I had seeds with the green and red.
I unfortunately, am a super taster and the flavor is very awful to me. Just like cilantro tastes bad. But my friends and family that like it say it's lovely.
@@Emeraldwitch30 That's good to hear that the plants will thrive without too much tinkering. I had no idea perilla was as controversial as cilantro! Unfortunately (fortunately?) I do not have the supertaster gene, so I love them both.
Genius with the chains.
Ultrasonic welding of course
Love this random stuff videos so much
Great to see how some of the many things done on the channel are turning out. Hope it all ends up as planned/hoped for. Delightful.
This is a bit silly but your comment about wanting a challenge with a random ingredients i.e. ready steady cook made me think of the idea ive often had when cooking of "what would someone else do with the ingredients/tools i have" be it my mum, my gran, a celebrity chef or indeed you.
Part of the reason we always go self-catering on holiday is the challenge of whatever utensils and facilities we'll get in the kitchen!
I always take a sharp knife though when self catering because what's supplied is invariably awful
Mike I love all you experiments on food & seeds which look awesome, your patience is amazing & have given me so much great ideas 💡😊Thanks Atomic Shrimp 🦐😊👏😅
I learnt so much from ready steady cook. Back in the 90's. Fern was hilarious but introduced some great chefs.
I love the budget cooking challenge and I agree with you Mr Shrimp. The series has evolved past just the budgetary constraint being the main rule of the challenge. I think it would great if you explored other "challenges". For instance, food desert challenge where you need to cook using only canned products, without any fresh ingreidents like vegetables or meat (just don't use beans in tomato sauce if it's possbile ha ha).
1. Let Jenny make up a secret "ready steady cook" basket to del with .
2. Banana works really well in savoury and curry dishes
It's hard for me to cook with celery heart. 32:50 Usually I just eat the heart raw, directly after removal from the body. I'm an animal that way. It is the most yummy part of the celery.
I absolutely love the very tender celery heart too. My poor husband hasn't gotten any in years.
But he's not too fussy.
Yay, another random stuff video pops up. One never knows what it is all about this time but it makes me happy every time I watch one.
You probably know this, but I'm told that broken up shards of eggshells around the plants are really good for stopping slugs and snails.
Love all types of your content but this is the first time I've sat down for one of these more "unstructured" videos. This was really nice. Unfortunately, I now have to wait for the next one!
Your videos are so lovely, relaxing and interesting! I have been a subscriber for quite a while, love watching your content, big fan of your cooking challenges! Greetings from Portugal!
I have seen the oven clock now. Can confirm. It flickers on camera. I also have to read the text each time it comes up as I keep expecting an Easter egg comment or "This Camera flickers on Oven Clock." 4:33.
I do like the way you cook, i cook very similarly. I don't use recipes unless it's a technique or an ingredient I'm unfamiliar with. My regular cooking consists of "stuff with rice" or "stuff with noodles," or often roasted meat and vegetables just seasoned with a lemon pepper blend from the store. I live in a hot climate so i seldom make soups, but my soups look a lot like that soup. My favorite soup to make is cut up chicken thighs, chickpeas, lemon juice, and a whole bundle of cilantro and parsley each, along with some dill. Comes out very green and refreshing.
Mr. Shrimp,
There are lots of different pH papers around, perhaps you should look for one with a narrower range that would be easier to match to the color scale provided with the paper. You probably don't need that pH 1-14 for your pickling projects. I worked in a lab for many years and have the typical male red-green color blindness thing. I was finding it difficult to do one step of a chemical procedure properly because I had trouble matching the wetted paper to the scale, so I found a different paper covering the range I needed that produced colors I could more easily read.
You've saved me so much money on bacon since watching one of your earlier videos about Lidl's cheap cooking bacon so thanks for that, really decent stuff too. Sometimes it's just bacon cut slightly too thick (but I prefer) rather than big hunks like in this video.
10:28 plant the small tomato. The only reason we start them inside is to get a jump on the season and make the attention necessary during germination more convenient. Once in the soil, the even earth temperature (as opposed to the exposed pot) and root space will be beneficial. Additionally, transplant stress is easier on the plant with less top growth.
Edit: there is no optimal size for transplanting once there are true leaves (given external/garden conditions are optimal). Plant them small and they will be fine.
Do it!!! 😊
It's 'seed excitement' that brought me here.
Something wonderful about watching those tiny seedlings popping their heads up through the dirt. Thanks for the video. Have a lovely week.
I really do love your random stuff videos, thanx for your effort!
Still one of my favourite channels!
Should have all kinds of fun facts and shoutouts on the oven-clock-flicker-nullifier.
regarding the watercress, my absolute favourite leafy green, and probably the plant that taught me to appreciate leafy greens in the first place, i had always understood that it likes lots of sunlight, but very cold water, the best places to forage it being in creeks coming out of the bush into farmland, it rarely if at all penetrates into the forest, and it seems to thrive in the full sunlight.
also, we dont have chalk deposits here in Aotearoa, but watercress can be found nearly anywhere.
having said all that, ive had little success growing it at home, so keep up the good work, im very tempted to build something similar to what you have made.
13:19
My friend 3D prints his own chainmail from plastic, and it is fascinating seeing the machine's process. An added bonus to this is that there are no uneven lines to deal with...the downside is the time it takes!
Saved this as a Sunday evening treat. Now feeling positive for my week ahead 😊 (until the alarm clock sounds off tomorrow morning 😑). Thank you Shrimp.
Thank you Mike a great mixed vlog as usual you never disappoint your viewer's .x
Re: Union Flags on Food. I remember an article a few months ago about a lot of anger in Scottish Aldi relating to food showing the Union Flag rather than the Scottish Flag, and Aldi responded with saying that they couldn't source the item from Scotland, so it was from elsewhere in the UK, and the flag represented that. So I agree that the intention is to show that it is a 'local' food produced in the UK and supporting our hard-working agricultural sector, but sometimes it can back-fire.
Sad to hear about the end of very low-budget cooking challenges, but I do understand it in terms of the poor variety of food and the challenge aspect. I do need to thank you - before this channel, I had never heard of Waste Not Boxes, but they have become a lifeline for me during a time of essentials only. I do like the Ready Steady Cook idea too, my other ideas were only tinned produce, and a no-cook/low-energy use version.
Yeah, I mean the union flag would not be wrong even for Scottish-sourced goods. Unwelcome to some, perhaps, but Scotland is (at the time of writing) still part of the United Kingdom.
Get this man to a million subs! A man of many crafts!
16:30. It could also be that the hydraulic cutter is an expensive piece of equipment. If a customer breaks it, it is out of operation till it's fixed, and could cost the company or their insurance company a considerable sum.
The local hardware store has a simple mechanical bolt cutter screwed to the shelf, and has that policy as well. In which case the primary reason is probably theft prevention.
"Thank you for inserting another idea in my already cluttered brain" describes how I feel all the time when watching your videos.'
On the topic of Ready Steady Cook, maybe that would make a fun cooking challenge. Throw on an episode but turn it off once the challenge ingredients are revealed. Use those ingredients yourself to make a dish, and then compare with what the contestants did in the show.
Commenting to support you in the algorithm! And I really enjoyed this video
About beef and banana: my family always thought that the best treat meal was a ribeye steak with sliced banana fried in the drippings with a a bit of butter added. I've now been vegetarian (of medical necessity) for nearly four decades but I still remember fondly and longingly those meals of steak and banana. (Yes, I have tried various veggie steak substitutes with banana; it's okay but just never as good.)
Love your watercress farm. ❤
I always enjoy your videos - such variety! Thanks and best wishes to you & yours!
For tomatoes, in the states we put a cage around them and they pretty much train themselves, you can also grow them on fencing but the yield is slightly lower vs the cages.
Really nice that your little watercress bed is working so well! It's quite satisfying
Greetings from Germany! Love all of your content and your calming voice as well 😊
I just love your videos.. Your positivity, skillset etc Much love from Manchester :)
I can't believe how quickly that hour flew by. Enjoyable as always ❤
Such a wholesome channel 😊
I would suggest using a nice wide and soft tie to bind the tomatoes to the chain. I've used strips cut from old t-shirts and pillow cases. I have had tomato stems become so heavy that they just crimp at the attachment point and while they don't slide down the pole, they are very damaged and nutrients cannot get through the stem properly.
Greetings from America, Mike. Just a note to let you know how much the wife and I enjoy your videos. We've been on quite a binge, of late, of your content. Need to tell a quick story...we had chicken tortellini for dinner, this evening. The original plan was using pesto for the tortellini. After some indecision, the wife looked in the cupboard and said "aha!!". She produced a jar of butter chicken sauce. It was really good,and frankly unexpected. We both mused how the idea likely came from watching your content. We really appreciate the original thinking towards cooking. Thanks very much for all of your content. Can't wait for the next video.
Plastic chain is brilliant idea, I'm going to steal to use with my droopy blackberry bush.
It's working pretty well - I am using chains on one side of the greenhouse, canes on the other - the canes require twice as many knots to be tied, and it's generally more awkward to do - tying to a chain is easy
In Germany they use chain instead of drainpipes to direct rainwater into specific flower beds.
You have got me pondering the links now. I'm glad you solved the mystery. It seems like a lot of work for each chain doesn't it
A quick thought on your oven clock. Have you thought about putting a polarised sticker or film over the clock? Specifically the 'privacy' sort that used to be sold for laptop screens so you could only see it from directly in front? If the clock is only visible from straight on, you can still use it as a timer but it won't flicker in the camera.
Edit: I wrote this before the oven clock section :D
So for the last few years the way I shop is that I get whatever protein I find in the clearance sections, and then build my meals around that. Protein is often the most expensive part of meals, so doing it like this has made my shopping cheaper by more than 50%
Might be a good cooking challenge.
Now i can't get "murder cheese" off my mind 😂❤😂
Lol, some dogs love stinky stuff.
And I liked that you laughed at those trying to help you solve a problem which you don't consider a problem at all.😂
I love your garden!
I'll be honest I would miss the "the oven clock flickers on camera" edit if it wasn't there any more. I derive both amusement and comfort from it.
Always something in your offerings to make me smile.
"Thank you for inserting another idea into my already-cluttered brain."
I live to serve. : )
(Turnabout is fair play -- you've inspired me to try out a bunch of things too.)