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Wild California
Registrace 17. 04. 2013
Physicist retired from corporate tech after 25 years. Now exploring wild foods and nature in The Golden State.
DIY fishing, foraging, farming, fermentation, hunting, gardening, cooking, and nature adventures.
DIY fishing, foraging, farming, fermentation, hunting, gardening, cooking, and nature adventures.
California Golden Currants!
Foraging and processing one of California's hidden gems; Golden Currants (aka ribes aureum). Learn about this delicious berry and how to process it.
I love my food mill, well worth the investment*: amzn.to/3SCmzfa
*This channel uses Amazon Affiliate Links
#foraging #berry #berries
I love my food mill, well worth the investment*: amzn.to/3SCmzfa
*This channel uses Amazon Affiliate Links
#foraging #berry #berries
zhlédnutí: 17
Video
Wild elderflower mead
zhlédnutí 93Před 2 měsíci
I went out to forage some elderberries and I found the plants are super confused! Most of the trees in my area are still in bloom. So we work with what we got; elderflower mead! Some supplies if you want to make this*: Bung stoppers for juice jugs: amzn.to/4ei7uss Airlocks: amzn.to/3x9jjk5 Champagne Yeast: amzn.to/4aXCY4a *This channel uses Amazon Affiliate Links
Tough mushroom hunt saved by wild turkeys!
zhlédnutí 79Před 3 měsíci
I went out for a mushroom foray with the San Diego Mycological Society. Mushrooms were kinda thing on the ground but we did manage to find something else exciting!
Soundscape: Hawaiian Rainforest at Night -- 1 hour
zhlédnutí 30Před 3 měsíci
Relax to the night time sounds of the Hawaiian Rainforest. Listen to the chirping of frogs, crickets, and geckos as a gentle drizzle beads up and drips off the roof.
Jetty hopping for pickled mussels
zhlédnutí 271Před 4 měsíci
Quick trip out to the jetty to forage some wild California mussels. There are still a few weeks left in the season; go get you some!!! BEFORE collecting wild shellfish, always call the Biotoxin Hotline: 1-800-553-4133 www.cdph.ca.gov/Programs/OPA/Pages/Shellfish-Advisories.aspx#:~:text=For updated information on shellfish,(800) 553-4133.
The secret to epic potato harvests!
zhlédnutí 244Před 4 měsíci
I turned 20 old sprouted potatoes into 20 pounds of new potatoes! These are the results of testing out new coaxing method, to grow more potatoes, using straw. The seed potatoes are a waste product (rotten/sprouted) and the straw is ag waste. This method easily quadrupled my harvest.
Foraging wild spring greens and making wild fennel cakes!
zhlédnutí 274Před 4 měsíci
I went out for a hike before SoCal turns into Satan's sauna. I was hoping to find some spring greens to collect and cook some food. Most of what I say is starting to flower and getting bitter. But I did manage to find some wild fennel. Here is the detailed recipe I used to make these: foragerchef.com/wild-fennel-cakes/ This fellow has a book on foraging and cooking wild plants called "Flora", w...
The most AMAZING fruit I’ve ever tasted: Purple Custard Apple! Also a quick announcement
zhlédnutí 145Před 5 měsíci
This is seriously a mind blowing fruit; the purple custard apple. They are in season RIGHT NOW (spring) if you're lucky enough to have them growing near you. I got my at Specialty Produce in San Diego: www.specialtyproduce.com/produce/Purple_Custard_Apples_17327.php
Foolproof smoked fish recipe
zhlédnutí 441Před 5 měsíci
Here I will show you my foolproof method for how to smoke fish. This is based on a method I have been developing for over a decade: The Method of 2's. Getchya some fish and LFG!!!
Lost GoPro turns into found yellowtail! || Yellowtail aguachile
zhlédnutí 156Před 5 měsíci
I had some missteps while fishing the bluffs, but managed to end the day in epic fashion. Follow along on this adventure that ends in a delicious dish. My beefy fillet knife*: amzn.to/3Im9NMs This fish scaler is also awesome: amzn.to/3T6pWL1 *This channel uses Amazon Affiliate Links
EPIC low tide shell hunting!
zhlédnutí 925Před 5 měsíci
Another trip down to the coast for the February King Tides. We had some epic and rare finds. Come along and see. If you want to learn even more about Abalone, here is an excellent little pocket book here*: amzn.to/3O9uIWh And a full accounting of their biology, natural history, and current population and conservation efforts here*: amzn.to/3U1mvHp And here are some great folks working toward ab...
Homemade and homegrown Grand Marnier! (Orange brandy)
zhlédnutí 133Před 6 měsíci
Stuck inside with all this rain, we doing inside projects. Here's how to make your own premium liquor from whatever oranges you can get your hands on. Some useful links*: lemon juicer: amzn.to/49hzjhyhalf gallon mason jars: amzn.to/3w7byu9 *This channel uses Amazon Affiliate Links
Rare Fruit Tasting: Longan and Jackfruit
zhlédnutí 26Před 6 měsíci
Tasting some classic rare fruits on a rainy day. Music note: Easy Jam by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/ Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100245 Artist: incompetech.com/
Foraging gourmet wild mushrooms in Southern California!
zhlédnutí 56Před 6 měsíci
Foraging gourmet wild mushrooms in Southern California!
Planting bareroot strawberries! || Vertical growing
zhlédnutí 57Před 6 měsíci
Planting bareroot strawberries! || Vertical growing
Identifying the wild mushrooms of Southern California
zhlédnutí 573Před 6 měsíci
Identifying the wild mushrooms of Southern California
How to clean and cook an octopus || Octopus Ceviche and Spanish-style Tapas
zhlédnutí 158Před 6 měsíci
How to clean and cook an octopus || Octopus Ceviche and Spanish-style Tapas
How to cook dried beans. (And make bean burritos!)
zhlédnutí 78Před 7 měsíci
How to cook dried beans. (And make bean burritos!)
Review of Ostba Meat Slicer || Homemade lunch meat
zhlédnutí 32KPřed 7 měsíci
Review of Ostba Meat Slicer || Homemade lunch meat
Delicious, healthy, and hearty lentil stew || Chef's Secret to great soups!
zhlédnutí 94Před 7 měsíci
Delicious, healthy, and hearty lentil stew || Chef's Secret to great soups!
Mushroom foraging in San Diego! | Catch & Cook
zhlédnutí 559Před 7 měsíci
Mushroom foraging in San Diego! | Catch & Cook
Rare Fruit: Tasting Cherimoya vs Atemoya
zhlédnutí 1KPřed 7 měsíci
Rare Fruit: Tasting Cherimoya vs Atemoya
HIGH PROTEIN overnight oats -- super tasty!!!
zhlédnutí 334Před 7 měsíci
HIGH PROTEIN overnight oats super tasty!!!
Watch a n00b make America's Test Kitchen popovers for the first time
zhlédnutí 491Před 8 měsíci
Watch a n00b make America's Test Kitchen popovers for the first time
Identifying the DELICIOUS edible mushrooms of Northern California
zhlédnutí 3,1KPřed 8 měsíci
Identifying the DELICIOUS edible mushrooms of Northern California
Hey man, thanks for posting! I'm on a mission to find this exact fruit (it's tough out here in Chicago) and your words are extremely validating. I already know it's the holy grail of fruit and I've never had it. Best of luck to you and the channel.
Thanks for watching!!! It’s an amazing fruit. I bought mine from a rare fruit purveyor; but I believe they do grow in Southern California. I’m trying it now with the seeds I collected. Good luck finding one, let me know how much you love it!
Where is the butter 🧈 😂
Loose that awful music!
👍🏽😊
Vegans need to watch this video.
I love the overall size. I live in a tiny apart in NYC and even I can find space in a storage closet for this.
LIVING THE DREAM BROTHER
I just ordered one. Your video is helpful, thank you!
The disease Alalone Viral Ganglioneuritis that causes the wasting away of the animal really has been devastating. Once the Back Abalone was abundant intertidally as late as the mid 1970s possibly 80s, now as you note finding a single broken shell is noteworthy. Hopefully resistant animals will repopulate the West Coast. I've visited and shelled California many times and only have one shell find myself, never seen a live one. New Zealand and Tasmania still have good populations of Abalone, I just hope the same thing doesn't happen there.
Do you think its worth going out and looking for mushrooms at this time of year (late may)? Maybe oysters or chicken of the woods are out? (NorCal coast)
This time of year ppl are still finding morels and sometimes spring porcini. But it def gets tougher. You need moisture. So places with lots of fog drip can sometimes produce through spring and summer. Also in the sierras near where the snow is melting. It gets tougher but some ppl are able to find mushrooms in CA almost year round.
@@Wild_California thanks so much for the response
@@benjaminwerthan2656 thanks for watching!
Thanks for the video
Thanks for watching!
Super cool, do you take people out to learn?
You could cruise with me sometime. Season is over now until we get lots of rain again.
Have you ever tried acid magic? works like muriatic acid but won't burn skin. still wear eyeglasses, but way less scary then muriatic acid.
I have not heard of that before. I’m reading it has less fumes too. Thanks!
Muranic acid destroys the outer part of the shell. Any shell thus treated is no longer considered a specimen shell. It will be more colorful, but it is eating away a shell.
OK np thanks anyways
Thanks for watching!
@Wild_California just keep on growing!😊😊
Delicious. Do you sell the seeds of these fruit?
I have not but I have some seedlings if you want one. Are you local to SD? The seeds can be harvested direct from the fruit, if you can get some.
@@Wild_Californiapresently I live in Barbados. I've never seen this tree here nor the fruit
@@geriannroth449 I did a little digging online and it seems that fruit is maybe not present in Barbados. I could mail you seeds maybe (or you could try Etsy) but I suspect it will get confiscated in customs?
@Wild_California I've tried Esty with some other seeds but they've been mostly Not viable
@@Wild_Californiawell if you send them to my family's address in the USA, they'll just bring them down when they visit me
right on man, can i make this recipe on my channel and credit you ?
Yeah man, absolutely! Your channel looks cool; def gonna check it out.
Dig it
Nice!
Hi, Im a new viewer having only subscribed after your last video. Ive lived in San Diego my whole life and yet your videos are showing me wonderful new places and experiences the county has to offer. I have never forraged for my own food, but your channel is definitely giving me the inspiration to start.
What a rad comment. Thanks! I appreciate you watching and letting me know you like it!
Neato
No potatoes keep producing up just because you hill, they may give a few 3 or 4 inches higher but hardly ever above that unless you plant more potatoes in the hill.
Good to know. I did kind of think you can arbitrarily extend the growth up. But that helps explain my results. This was however my best harvest of all time; so I believe there is some benefit to doing this.
@@Wild_California Some people think they can hill up there potatoes 15 to 20 inches and the tubers will keep growing to the top, not going to happen. Glad you had a great yield.
Lol@the chicken wanting more grub
They are obsessed!
That’s so great!
Yeah huge harvest!
Nice
Cool Matt
Aproveche!
🙏🙏🙏 Thanks to the fish giver. ☝️
Stinging nettle soup is OUT OF THIS WORLD!
I just saw a recipe in the book I linked above (Flora) for nettle soup. Looks amazing. I might have to go back out.
@@Wild_California add some dandelion and wild mustard greens and you’ll wish you could get it year round. I can the soup.
Awesome video, dude!
Rad, dude! Thanks for letting me know you liked it.
Bros surviving the apocalypse
Haha. Nice. 🤙
Looks great!! thanks for sharing!
Thanks for watching!
work is ass
gimme a crazy fish recipe
oh yeah buddy
Hell yeah. 🤙
2:39 if you get a net backpack or bag and with the mushrooms in the strawberry containers you could also help the spores to spread while foraging and walking around
Cheese is the real test!
What’s good about that roast beef is that you can slice an early thin and make good cheesesteaks.
You have any tips for cleaning wavy turbans? I left mine with the periostracum on because I was a bit worried about ruining it with acid.
What a fun question! I have only picked up three wavy turban snails. One had already been polished by sun and sand. One I let the sun and a gentle wire brush do the work. And one I used muriatic acid on. I think this shell needs a lighter tough. The shells where sun and abrasion were used have a much higher gloss and nice finish. The one in acid washed is duller, but the shell took on a pinkish hue. If I wet it, or apply some varnish, it’s quite pretty. Sometime I would like to etch one all the way down to the nacre; but haven’t got there yet. Thanks for watching!
@@Wild_California The pinkish hue is what I'm aiming for. I think I'll have to head down to Santa Barbara again to collect some more to do some tests on. Thankfully I'll be moving to Monterey this August from my home in the Bay Area so I'll only be a few hours from SoCal. I've been to SoCal to collect shells twice (Isla Vista and Newport Beach). I recommend looking out for some of the smaller species too like Chestnut cowries and Solander's trivia shells. Have one of each in my display cabinet and they are beautiful.
@@isaacc473 I do have a few chestnut cowries I picked up on a dive. They are already naturally polished/shiny and gorgeous. I’ll keep an eye out for the Solander trivia. More low tides this weekend!
I would kill to live where you do and have the opportunity to just walk along the sea side. I couldn't care less if I found anything, just to be there near the ocean and have that gorgeous area to walk around. I hope you know how truly blessed you are. I live in a brown, dry, ugly, too hot or too cold climate in Canada......nowhere near the ocean......hell....nowhere near any water period. Those are stunning shells you found. Thank you for sharing your adventures.
For sure, San Diego is an amazing place to live. In fact most of California is gorgeous and amazing. I’ll be doing a lot more ocean content in the coming months. Thanks for watching and I hope you’ll stick around for more.
You need to try and cut meat that is hot for a true review. How does it due on a roast beef dinner.
I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!
I wonder how hard it is to get a replacement blade
Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop. If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.
New Sub! Love the informative yet easy to follow directions. Good pacing as well! Looking forward to more cooking vids 🙌
Awesome! Thanks for watching and subscribing!
First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish. So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.
I don't have a video for the mustard...worth considering. I also will often cut off a hunk of the eye of round, after cooking, and have a little "poor man's filet." I have used the slicer 3 more times since filming this video. Just slicing bread and lunch meat portions for about 6 meals. It's still working the same as new.
Check this shit out!! What a badass
My slicer i got off amazon is the exact same design but under the name of Kalorik
I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.
Now will it cut tri tip raw or slightly frozen to make even cuts for jerky…..
I think it will struggle with raw meat. Maybe partial frozen would work but another commenter said they broke the plastic blade mount cutting frozen meat. So proceed with caution.
@@Wild_California I think I’ll stick with a sharp knife and hand cut. Been doing it that way for years. I keep telling myself to look at a slicer. It has pros and cons. Not for my application 👍🏼👍🏼👍🏼
Neutral oil brushed on the face of blade every now and then keeps er movin’
Cant take you seriously with that man bun