Fondant Root Vegetables - Carrot, Parsnip & Celeriac
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- čas přidán 17. 05. 2024
- I love to use my homemade stock for Fondant Potatoes, but what if the main course already contains potatoes? Let's make Fondant Root Veg as a side dish for Shepherd's Pie!
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*looks at screen* "Rodent Foot Vegetables", thanks dyslexia
Yo, skipper! Just your ol gramps swoooopin by to tell my lil neph that he awesomeeeee 👏 👏 Super!
So long,
Pops
That “wibbly wobbly” text in the stock; it’s going to be bugging me all day now how in the world he did that. It was perfectly in sync with the movement of the different parts of that liquid.
AI shrimp!
It's a simple motion tracking plugin which most video editing software can utilise.
I'm not playing down the effectiveness of the effect, I'm just saying it's really easy to do.
You should do a basic video editing college course if you're interested in that kind of thing! Or let your arts/media teacher know you want to learn more if you're still in highschool! 👍😎
@@subliminalvibes Thanks. I’d come across motion tracking before but I always thought that it was the ability to ‘attach’ a single object to a particular point in the frame but in this case, each of the letters are contorting and following the movement of the underlying liquid. So I suppose there must be multiple tracking points within each individual letter?
Oh, what I wouldn’t give to be back in my high school days. I’d certainly take a lot more advantage of the learning opportunities than I did.
@@HippieSmileyFace you're absolutely right! Multiple points, like a grid, and you get a load of adjustable sliders to control things like the 'elasticity' of the virtual object too, etc.
I left highschool in the late nineties, so Michael Jackson's 'Black Or White' music video with the morphing faces was what we had for inspiration back then. Good times!
I'd do anything to go back to then, which seems strange to say as I'd definitely not like to be re-born now. Know what I mean?
@@HippieSmileyFace Totally. I used to love making little websites from scratch, and then I made the mistake of taking my eye off the internet for a few years and coding got so advanced my brain can't keep up now.
Girthy carrot is one of my favorite recurring characters.
Lol
Haha, me too!
Recurring character is a funny way to refer to the host.
@@TheLocalFuzzI think the OP is referring to the carrot...not Mike.
@@applegal3058 That's correct.
"Don't want potatoes with a dish that also has potatoes"
*Laughs in Irish* 😂
Loved the wobbly wobbly btw
Reminds me also of Scotland, when we were served "potatoes three ways" in a restaurant! 😂
@@PlanetZhooZhoo Boiled, roast and mashed?
@@PlanetZhooZhoo My dad and I had a similar experience at a lovely pub on Islay. We ordered roast beef dinners and were asked how we liked our potatoes. I chose boiled, Dad chose mashed and then a few minutes after we'd tucked in a bonus plate of chips showed up! The gravy worked well with all and we tried some interesting alt vinegar with the chips. An excellent meal all around.
@@edtuckerartist sounds good. Three different textures, three different flavours.
Girthy carrot is the tiny whisk of this channel
Or the mini spatula!
@@psychedelikchameleonSpatula Grime..?
Or the freakishly small wooden spoon
what's the tiny whisk reference?
@@blahza12345 no, although I respect Spatula Grime's work
I think one of the things I love about Atomic Shrimp is that he doesn't oversell the humor (humour). He just delivers it and moves on. I can't tell you how often I have to rewind to check whether I did indeed hear or see what I think I heard or saw. This is one of the few channels where I watch every single second of every single video. I love the unique content provided, but I also love looking for bon mots and clever visual gags. Most excellent content, Mr. Shrimp.
100% agree. You never know what you’re going to get with each video. Variety is definitely the spice of life. And thank you for spelling humour correctly 😉😂
British deadpan - If you blink, you miss it
God, I love these videos. Just you showing stuff you're passionate about. What a wonderful CZcamsr.
You had me at “girthy”.
Oooh i do this in reverse, i soften meat in my pressure cooker with the root veggies. I remove the veggies and oil (aka rendered fat from the meat) from the pot, season, and bake it all together in the air fryer until the veggies are crispy. You get a tasty crunchy with that interior texture from fondant-ing
The premium clean plate club where the dishes can go right back into the cupboard after dinner.
When I was a kid my parents would have the dog lick the plate clean then put it back onto the rack.
I always smelled the dishes and rewashed accordingly because my parents at times were unpredictably sick.
@@TonyMontanaOG well, that's something alright
@@TonyMontanaOG AAAAAAAAAAAAAAAAAAAAAAAAAAAAAGHHHHHHHHHHHHHHHHHHHHHHHHH WHYYYYYYYYYYYYYYYYYYYY
@@nader50752 Your comment received a ''translate to english'' button. The english translation removes two H's and like 4 Y's xD
@@Exibita hahaha
Sometimes reading the comments on an Atomic Shrimp video is just as nice as the video itself. Greeting from the other side of the pond.
Great idea. I’m not averse to double potatoes, mind you.
Double potato is the only way my ancestors survived, wasn't anything else to eat in Ireland for quite a long period of time (and eventually, not even them)
Whoa... extreme comfort food! Thank you for posting about "Scarborough Fair" also, I learned something I didn't know before (as usual).
Those carrots lokked so beautiful in the pan when you jiggled them before the first turn. Love the esthetic, like a little parsnips carrot puzzle.❤
One of my favorite smells is sautéing onions. I actually breathed in to smell the onions as you put them in the pan. When I was a teenager lounging around reading in bed, my mother could always get me out by sautéing onions.
It's true that most of the time when someone says "What are you cooking, it smells good?!', it's just onions.
My husband will often hug me and say 'I love you, you smell lovely' - but I'm not wearing any scent. I worked out that this declaration of love is because I've been sauteing onions and I wasn't wearing a pinny.
I've just learned a new thing. I associated fondant with cakes. Sounds lovely. Looks wonderful. 😊
That's something I will be googling right now!
goddd atomic shirmp im reallt drunk and i saw that wobbly stock and if it were possible to physically explode from a sight i would have never stop posting
chicken soup tomorrow i think love you shrimp guy love from ireland🇮🇪
You know it's some darn good stock if it's gelatinous once cold. :D
For those who want more gelatinous goodness in their stock, consider adding the feet of the chicken along with those bones. There isn't a whole lot to chew on when it comes to chicken feet anyway, but they certainly add more gelatin and give the stock a bit of stickiness. ^^
Yum!. I bet that's absolutely wonderful. I have never seen chicken sold with feet, or just plain chicken feet in my 68 years in the East San Francisco Bay Area, including Asian stores where I've shopped. I have wanted to try them out in a Chinese recipe, to see what they're like, too. Actual butchers you can interact with here these days are very few and far between. I wonder what happens to all of the billions of chicken feet in the USA...?
They are sold in the US.
@@44nobody I imagine so, it's a pretty big place. I've just never seen them.
@@silva7493 Was about to say try asian stores, but since you've already checked them.
Next step would be a butcher. Buy a chicken and tell them you want to keep the feet.
@silva7493 I've found them in Latino stores. At the butcher counter.
Did you know that if you scrub red raddish with baking soda during washing - you will get a perfect blue ink juice, a forever supply of perfect color ink. Magic chemistry! Other vegetables juice can change it's color back.
The only thing I like about working night shifts and never seeing the sun is that I get to see your vids as soon as you post them
Oh man I feel that. It's no replacement for the real thing, but I'd highly recommend getting one of those artificial daylight lamps if you can -- mine was an absolute lifeline for me when I was working nights.
Oh man I feel that. It's no substitute for the real thing, but I'd highly recommend you get one of those artificial daylight lamps if you can -- mine was an absolute lifeline for me when I was working nights.
That looked delicious and mount-watering - dinner is going to be early today.
Mount watering is a great term. Thanks autocorrect!
LOL. Auto spell. You should see some of mine.
This might be a tad corny but your videos made me learn to appreciate life a kittle more
Cheers
Not gonna lie, a little disappointed to see Girthy Carrot working without its usual partner Big Onion, but saw Onion Jr made a cameo.
Also made an unprecedented noise when you said you tossed the twigs in 🗣️
My fav channel, atomic shrimp is the bob Ross of food❤
"What when you have a dish that has already potatoes in it"
Well, that is how I make my potato stew. I cook potatoes, take part of them out earlier, then cook the rest until they become nice and mushy, then add the taken out potatoes back in. That way I have potatoes with two different levels of cookedness, the soft ones will help thicken the soup and the firmer ones are for texture.
that is some damn good stock my guy.
Very interesting. I think you should ask Babtunde to try with yam as that will be a readily available vegetable for him.
that's going on my upcoming recipes list
Glad to know that I am not the only one who gets entertained by wibbly-wobbly gravy.
Taking inspiration from your videos where you cook something up using what's available in the house I decided to do the same last week. I decided to make myself a bit of bubble and squeak but because I had no cabbage in the house I used some spinach instead. For a laugh I called it Popeye Mash and was impressed by how nice it tasted!
That video showed up when I was asking myself what to do with some leftover potatoes and turnips. Had only dried herbs and stock powder at hand, but it turned out quite nice regardless.
What fortuitous timing!
I clicked on this video so fast! I make your rustic style fondant potatoes from the duck confit episode all the time, now I must try fondanting some turnips I've got in my fridge
Maybe too french here, but a couple garlic cloves "en chemise" would have been a nice addition in my mind.
It couldn't hurt, could it!
#PeakShrimp - attempting a low cost low waste recipe, and actually ending up with a mini masterpiece!
There’s a Japanese dish called Agebitashi in which deep fried vegetables are simmered in dashi. This makes me want to experiment with the idea.
Love the Scarborough Fair herbs explaination this time 😆 though I always call them that when i cook with them all.
This vid is one eggplant short of being rated R.
What a creative way to make root vegetables a star dish! 😊
I bet Jen was in the background going “get a wiggle on Mike, I want some of that”
I was thinking the exact same thing her plate was getting cold.
There's a brand of pork carnitas here in the states that aside from tasting good, leaves behind an amazingly "wobbly" stock when the liquids cool, makes me wonder if it's the meat or leftover stock that I REALLY like. Throw in some shallots, shitake mushrooms and a bit of flour and it makes an excellent kind of gravy. Love these cooking videos of yours, just puttering around the kitchen tossing whatever you have on hand to make something warm, filling and tasty.
Same if you get a really good rotisserie chicken in a bag - the juices at the bottom are the best stock
I find his description of things so true, yet funny as well, he always adds it nonchalantly too! ❤❤❤
That looks delicious. I was just given a large container of fresh pork stock. I may try using some of it in something similar to this.
Will be trying this once I have enough stock
Ah yes...the girthy one returns...
I do a Tom Kerridge thing with whole, big, fat carrots.. Kind of like fondant, but using a good dry cider and stock and tons of butter, similarly boiled down to next to nothing, and you can suck the carrots through the gaps in your teeth.
That looks delicious! Love your cooking videos!
tysm for covering the oven clock. you are the mvp
I know compete is the wrong word but I love how you talk so well, are eloquent and have loads of sweet skills, you can cook have a dog and er wife/girlfriend and a CZcams that makes sense…. Top wok.
Another slapper. Thanks Mike 😊
I'm giving that a try, Mike. Those vegetables look wonderful. Thank you for that.👍👍👍
Going to try that. Thanks for sharing.
Looks delicious & thanks Atomic shrimp 🦐😋👍
That has earned a place in my recipe book to pass down....stock from bones a delightful gem and a different way to use Tq Mr Shrimp😊
Great video once again. Cheered me up on a Saturday morning.
That dinner looked so good!
Girthy parsnip! And what a lovely stock!
It looks delicious! Thank you for the video
i've never eaten celeriac. This looked very lovely and made me hungry. I don't have enough fresh herbs in my life.❤
Because I am not English I had to look up 'savory'. Found out it's that herb that's trying to overgrow a bed in my allotment garden! Sage is doing the same. So those ingredients I already have ....
btw When I was in a choir we sang 'parsley, sage, rosemary and thyme' in four voices. Such a beautiful song!
I was a bit concerned by the title, as I only know "fondant" as an (arguably) sweet material used for decorating cakes!
Great idea, looks delicious 👌🏻
Ive never had fondant potatoes, but ive had fondant butternut squash and it was DIVINE!!
Hey atomic shrimp have you ever tried "Paté chinois``? it's like the Quebec version of sheperd's pie which consist of a layer ground meat, one layer of corn and one layer of mashed potatoes. It was meant to be a very cheap and hearty meal for working people and I think you might like it. Fun fact: no one seems to know the origin of the name because it's not chinese nor was it used to feed chinese workers.
Being French Canadian myself, I grew up eating Paté Chinois, although we called it by its English name, China Pie. I had read in a cookbook that one theory on how its got its name is that there is a town in Maine called China that a bunch of French Canadians settled in, and said settlers frequented a restaurant that sold it. Now, whether or not that story is true (except for the town existing) is up for debate, but I gather it's got as much likelihood as any oh the other origin stories out there.
Your stock looks like my stock! That just makes me happy. :)
Looks delicious! Going to try this one.
Nothing quite like a slowly reduced stock sauce with plenty of fat.
I like to think that dishes like this are on regular rotation in Slaughter Valley. Poor bastards have to have one bright spot in their blighted existence.
Sleep pie!
Hahaha!!!
Another awesome video. Love that pan you use! Where can i get one?
He answered in another comment that it's an aluminum pan by Berndes.
That looks filling and lovely. Love a good shepherds pie
Looks awesome I’m gonna have to try this
Wow, these look right nice! Definitely going to replicate this one.
looks absolutely yummy
The dish looks Absolutely delicious!
Really nice looking and I'll bet tasty meal. A cold glass of beer with would be great.
Bruh, send me some of that love on a plate! Making my Midwest mouth water with this one!!!
That looks good, friend. I would try that.
That carrot is the definition of "huge" haha
I love that large square pan of your's! Does it have any other benefits aside from more real estate? I suppose you wouldn't confuse the lid for belonging to another pan! Is it harder to stir something like soup in the pan? Great video as usual, I'll be trying this recipe!
The deep sides of the pan make it ideal for this sort of frying as they contain a lot of the oil splatter, and the whole thing is metal (plus glass for the lid) so it can go in the oven if needed
Well done sir, very inspiring
I love this kind of content
Wow that looks so delicious! I've been admiring that square pan you've been using lately. Where can I get one?
The brand is Berndes. I don't know if they still make this one - I bought it in a charity shop
Thank you!
That looks so good
Have you ever tried Borscht? It seems somewhat up your alley
As Winter approaches NZ, I’m drooling….. 🤤
Love the food videos
Wibbly Wobbly WOO
Delectable looking food - I am now STARVING 😮😮😮
I am trying that it sounds really good
This looks absolutely amazing. I havent got a pressure cooker. Can you achieve the same stock boiling the bones ect?
You can (it needs to be simmered for a couple of hours at least), or use a slow cooker. The pressure cooker does it very quickly and effectively though.
@@AtomicShrimp Ok thanks
Now that looks delicious! 👍
Thanks 😊
This is the sort of food Britain needs to export!
That looks so delicious
I'm curious...what is the pan at 2:29? It looks like a cast iron pan, but I haven't seen a square one like that with a glass lid....
It's aluminium. The brand is Berndes
parsnip ❤
Hi Mike, I have an unrelated question. During our holiday in the UK we noticed "Mint Sauce" in just about any supermarket. Also I recognise it from a Comic "Asterix and Obelix" where they make fun of British cuisine. I don't recall I've seen you use it; in what dishes would that even work?
It's typically used in accompaniment with roast lamb - just as a condiment like you might use mustard with beef.
It's just finely chopped fresh mint mixed with a little sugar and vinegar. It does pair superbly with lamb
@@AtomicShrimp Thank you so much! Might give it a try in the future 🙂.
Hello shrimp!
Where did you get those beautiful plates?
My wife says they're pretty everytime we watch your videos.
Greetings from finland!
The plates are a pattern called Chianti, by Staffordshire. They are lovely - I'm glad you like them.
@@AtomicShrimp thank you very much! ❤️ My wife is already googleing them. 😄
That looks like a lovely meal. If your goal was to make me hungry, you succeeded.
Girthy is a good word, but have you considered "girthsome"? It's a little more melodious in my opinion and has a distinctive hearty warmth. I mean they're both good words it's just a suggestion.
Limited budget challenge idea: increased budget but you can only use ingredients you arent a big fan of (or mostly ingredients you arent a big fan of anyway)