I've had a rough quarantine both professionally and personally. Shrimp's videos have been a huge source of comfort for me -- more than he'll ever know and for that I am grateful. Thank you, sir.
I'm going to be honest ... Ever since we got the pass overs from kitchen shrimp to foraging shrimp I was hoping they would become a staple of the show ☺️
Me at beginning of video: Thirty minutes on cooking a tart? Don't think I'll be watching that all the way through. Me thirty minutes later: well, that was thoroughly enjoyable.
I live in a building in the middle of the city, and the only greenery I see is the ornamental kind. The lockdown has made it harder to visit wild places. So I'm really grateful for these field or forest walks, and you trying to identify the plants, fungi, insects and animals for us. I always try to watch in high res as it feels like I'm trudging through the landscape with you and Eva and Jenni. Hope you and your loved ones are safe and well Mr. Shrimp 🌿🐾☀️🍲
Wow, that tart looks wonderful and my mouth was watering. I love mace or nutmeg with any kind of spinach or beet leaf. I must try this one. Lovely to watch Eva - she just lifts my spirits whenever I see how she’s going about her everyday foraging with such joyful purpose, criss-crossing paths, following scents and keeping an eye on you to check you’re keeping up! What a treasure she is.
Made your beet and goat cheese flan for tea tonight. Very nice. Replaced beet with baby spinach and my home made caramelized red onion. Thanks for the encouragement
It’s funny, to me, that as a man who has grown up around Chicago, IL, US, that thanks to this channel, I now feel just as at home with the local Atomic Geography and Atomic Flora as I do with my own home territory. CZcams is amazing, and creators like Atomic just make it all the better.
So lovely to see you in Norfolk - not far from me by the sounds of it! Fascinating to see the differences between Norfolk and your home! Hope you have/had a lovely time!
I love these videos of shrimp foraging and making fresh food with it, its just super chill and calms me down, but i also learn something about plants and cooking
in addition to the red, yellow, and white beets there's a variety with concentric white and pink layers that gives it a candystriped appearance when sliced, but that's only when they're raw - cooking leaves the whole thing an even pink.
The chamomile type jobby could be pineapple weed. I was lead to believe that pineapple weed didnt have petals. But iv never seen it grow that high either as it does seem to like the crack in concrete lol. It has a lovely pineapple scent when the flower heads are crushed and sniffed. And does have all the same benefits of chamomile with an added mild pineapple flavour as well. Might make an excellent sorbet......yep ill add some extra here as i just watched all the way through. Deffo not pineapple weed as you came across that later on lol. My guess would be as good as yours. Iv never seen beet growing Rogue. I do pass the odd ferral rape plant on the school run though. I might nick a few seeds from it when its ready and see if i can get some plants growing closer to home lol
Lived in Suffolk a couple of times, lots of sugar beet cultivation as Tate & Lyle have a massive refinery at Bury St Edmunds. The bowl in the opening shot SO MATCHES your table cloth back at your home base!! ..... Nick it!!! 😜
"First time using an induction hob." It's funny how many people I hear either immediately get the hang of it and love it, or not figure it out and burn everything. Looks like you figured it out easily enough. As for the oven, I can highly recommend getting a cheap oven temp monitor from ebay or aliexpress. I got one with a remote unit so I can time and track temps no matter where I am in the house. When visiting someone else's place and I intend to cook, I take it with me.
That seems a bit extreme to me. The numbers on my oven and stove have worn off. I just guess where the dial should be , so a gut feeling on what the temp probably is and never had an issue
@@unnamedchannel1237 Oh for sure. But imagine how it would be for someone else to use your stove? A place I lived in for quite a few years had an amazing fan-forced oven, and I had all the controls and settings memorized because all the dials had worn away. Best stove ever, unless you were anyone but me.
@@ConstantlyDamaged None of my spice jars have a label, and I have a ton of such jars. Welcome to my unlabeled universe :P Unlabeled range, now that's pro instinct cooking/baking right there, like at the times of woodstoves and just cheminey cooking. Good times :D
@@PandemoniumMeltDown Heh, I started off cooking on a wood-fired stove. They do have temp gauges on them, though they're generally just marked into three sections. Generally, you control the heat of the oven by either speeding up or slowing down the fire, or if it gets away from you you can just open the door and cool it down. Also, herbs are easy unlabeled-just going by smell you should be able to pick them apart.
@Ellis The DJ They're kinda odd. Some induction ones have a "keep this temp" setting, which is nice when it works, but in general they keep temps by cycling on and off. If your cookware has thick, copper bases (or cast iron), you'll be fine. If you use cheaper cookware that just has the bare minimum to be able to be used on induction-well, you'll have a bad day.
I remember that in 1977, the year after the hot summer seeing a lot of fasciated plants in my parents garden. Not all the same species: there were cucumbers, tomatoes, squash and foxgloves. Probably some others I have forgotten.
How strange. I'm from Norfolk originally but moved to the south coast 15 years ago, so I'm vaguely familiar with your south coast and east coast rambling locations! Lovely to see both represented on CZcams
Goodness me - I live in Norfolk and in fact used to live in the village you were in (won't say which one in case you don't want people to know). The field is derelict as sadly planners have just passed a housing development there. The park next door is where is used to take my little boy so super memories there. We loved living there and walking that path on that field. Such a shame it will be dug up soon. 😭
I have a few hypotheses for the plants at 2:06, keep in mind that I am in the US, (California) so these could totally be different 1. Hayfield tar weed, it also grows in the same fractal like water with little bulbs 2. Pineapple weed, I saw someone mention this as well, however I don’t think this is a good contender because it’s bushier and greener (and this plant looks more dry). It’s also known as wild chamomile 3. Some species of thistle, maybe Maltese-star, but I’m not sure 4. Q-Tips (a plant that’s really common here in California) I’m not quite sure what the scientific name is, but usually they have fuzzier bulbs 5. Narrow leaf silk grass, it usually has bright yellow flowers, but grows in the same branching way I’ll edit this comment if I find more contenders
Very enjoyable walk thanks That was pinneapple weed as far as i could tell from video If you crush the flower or seed heads they have a chamomile/pinneapple smell its soothing like chamomile i have it in my driveway and as a child too Its so soft Steppin on it with bare feet :)
It's pleasing to see you highlight the same plants I constantly fight in the garden (I'd been pulling up loads of willowherb and sowthistle not half an hour before clicking) out in the wild and doing what they do. Makes me feel less guilty about giving them such a hard time.
Sow thistle is basically lettuce so good food, and depending which willowherb you have, they have a good few nice uses. Fireweed pith tastes like appley cucumber and the flowers and shoots are good veg.
Naarfilk was my county ;).....enjoy your well deserved family time. I vote we start an Eva appreciation society and I will be the first to join. She is such a dear little girl....I could watch 10 minutes of her eating wirh her mouth open ;)
Lovely place. Didn't know feral beets actually could survive. Wonder if they are 'happening' in my neck of the woods as well (The Netherlands). Quite amazing how similar the plants are in our 'abandoned grasslands'. I love 'determining' 'identifying' plants on walks.
Thanks for this video. I like the contrast between the start of the video and the end, talking about fields and plants then in the kitchen preparing and eating the foraged food. This contributes to a great start to my Saturday Morning which includes a cup of coffee also. Good job, and as always I look forward to your next productions.
I'm very envious of all the large fields full of beautiful things you're able to walk through there. You're more than likely to be trespassing if you attempt such a thing where I am. But I enjoy living the right-to-roam life vicariously through you! That tart looks fantastic. I'm going to make one soon, though I'll probably just have to use spinach from the garden. Have a great upcoming week!
That walk reminded me of my childhood, when we would take sunday afternoon walks as a family and my mother would teach me the name of plants, or we’d take some home to determine the name.
So soothing and inspirational to watch first thing in the morning. Here in the USA we have a lot of drama and a simple easy living video by you is just what the dr ordered. Thank you!!
Wow, we get something extremely similar if not the same plant like that pineapple weed in rural Oregon, USA. I grew up popping the little heads off. They smell strong and when you rub them on your skin, they leave a yellow smudge.
Ha! Too funny! At the beginning of the video you were looking at a plant that you weren't quite familiar with...and I said to myself that the flower/seeds resembled little, baby pineapples. And indeed, a bit later, you mentioned that it was called 'Pineapple Weed'!😁 I thought perhaps that I just had pineapple on the brain bc I've recently started a pineapple plant by planting the top piece. 🍍🍍🍍🍍 I love watching these videos. I feel as though I'm living vicariously through you. My body has failed me as of late & I can no longer enjoy the outdoors as I once did...at least without consequences. I must content myself with my tiny patio & what little plants I can keep alive in this scorching-hot SoCal weather. 🔥
I love this. The more I watch the more I realise how many plants you find near you also grow here! English names are totally different so I have to check the latin name and cross reference it.
You mentioned the terminology for your tart, just to add yet another term, in America I've always called an egg based pie like that a quiche. I often make one with spinach, bacon, and swiss cheese which I quite like
Yeah, I always trip myself up with these sorts of things. British English is incredibly loose with some terms (e.g. 'pot' vs 'pan' - nobody seems to care); the thing I made here could be served as 'pie', 'tart', 'flan' or 'quiche' (and probably other things I can't think of right now) and nobody would bat an eye.
Yeah it’s weird. For what it’s worth though, when I was taking a culinary arts course tarts weren’t always a sweet thing despite the common usage of it, with savory tarts being a part of the whole umbrella -which did include quiches.
That tart/pie/quiche/flan, etc., looks wonderful. After years of trying, I've finally 'got' goat's cheese. I do like the soft young cheese, in preference to the harder, older cheeses. It goes well with beetroot, I'm told - but Beetroot is one food that always makes me gag. After 50+ years, I doubt that will change any day soon! Great video, as always, and thank you.
@@PandemoniumMeltDown - Yes, I've tried that. It is the sweetness that makes me gag. I've never been particularly fond of sweet things, and, as I've got older, I've found that sweet things taste far too sweet. I've always detested honey, and the smell of that alone will actually make me retch. I'm not diabetic, I just can't stand the taste. I'm allergic to most artificial sweeteners, too, which is not a problem for me. I have sugar in tea and coffee, but just enough to counter the astringency of the tannins. I like beetroot leaves in salads, but the roots - not happening.
We call goosefoot lambs quarters here and I'm sure I've pulled more of it than vegetables from my garden. I should try cooking with it sometime since there's so much if it. As a child I would nibble on the leaves
I didn't really get on with this cooker, but it might just be a combination of unfamiliarity and maybe a cheap cook top. When it was on a middle power setting it seemed to be cycling on and off every 5 seconds so a shallow pan could be furiously boiling for 5 seconds, then doing nothing, then furiously boiling again
I see the word Norfolk, I’m like “what you doing in my home county?” 😂 Hold up, I live in Norwich. You telling me Atomic Shrimp was in the same city as me?
I am a very picky eater, and I have issues with touching/eating food, but your food always looks delicious. You inspire me to try and push past my discomfort
The fractal nature does not fit, but the fruit arrangement reminds me of ranunculus acer, buttercup. The structure of the stems OTOH hints to eryngium (campestre?).
Those "Daisy" plants with the "pineapple weed" type leaves might be a wild chamomile also but with petals. I live in Alaska and we had a similar plant growing out in front of our building along with the pineapple weed.
The nearest i ever got to identifying a plant was interestingly enough in Morrisons, the till operator asked what was in my vegetable paper bag so here's could way it accordingly, it was ginger if anyones curious but i suspect not
My day gets instantly better whenever I hear shrimp say asteraceae
T r u e
same
I always need to say it with a heavy Chicago accent
Ditto Apiaceae.
@@asmolbean9300 could you please spell how that sounds in a Chicago accent phonetically ?
I've had a rough quarantine both professionally and personally. Shrimp's videos have been a huge source of comfort for me -- more than he'll ever know and for that I am grateful.
Thank you, sir.
I'm going to be honest ...
Ever since we got the pass overs from kitchen shrimp to foraging shrimp I was hoping they would become a staple of the show ☺️
Me at beginning of video: Thirty minutes on cooking a tart? Don't think I'll be watching that all the way through.
Me thirty minutes later: well, that was thoroughly enjoyable.
That’s the magic of this channel
Always watch every second of his videos, its all knowledge!
I live in a building in the middle of the city, and the only greenery I see is the ornamental kind. The lockdown has made it harder to visit wild places. So I'm really grateful for these field or forest walks, and you trying to identify the plants, fungi, insects and animals for us. I always try to watch in high res as it feels like I'm trudging through the landscape with you and Eva and Jenni. Hope you and your loved ones are safe and well Mr. Shrimp 🌿🐾☀️🍲
I hope Babatunde is well soon. I'd love to see him do a forage like this.
Yeah, he's really been through it this past week
Wow, that tart looks wonderful and my mouth was watering. I love mace or nutmeg with any kind of spinach or beet leaf. I must try this one. Lovely to watch Eva - she just lifts my spirits whenever I see how she’s going about her everyday foraging with such joyful purpose, criss-crossing paths, following scents and keeping an eye on you to check you’re keeping up! What a treasure she is.
Eva is looking well, good on her.
It always makes me smile when Shrimp used a plastic cereal bag.
Made your beet and goat cheese flan for tea tonight. Very nice. Replaced beet with baby spinach and my home made caramelized red onion. Thanks for the encouragement
It’s funny, to me, that as a man who has grown up around Chicago, IL, US, that thanks to this channel, I now feel just as at home with the local Atomic Geography and Atomic Flora as I do with my own home territory. CZcams is amazing, and creators like Atomic just make it all the better.
In law watching CZcams : “oh no, he’s using my best China!” :-)
Another great video, Mike. Great to see doggo too,
So lovely to see you in Norfolk - not far from me by the sounds of it! Fascinating to see the differences between Norfolk and your home! Hope you have/had a lovely time!
My Grandparents live in Norwich near us and they used to be near to a load of fields. I can remember going through the sugar beet when I was younger.
Looks like a recipe that could readily accept a number of other ingredients. Some ground, par-cooked and drained sausage sprinkled in comes to mind.
I love these videos of shrimp foraging and making fresh food with it, its just super chill and calms me down, but i also learn something about plants and cooking
in addition to the red, yellow, and white beets there's a variety with concentric white and pink layers that gives it a candystriped appearance when sliced, but that's only when they're raw - cooking leaves the whole thing an even pink.
The bird song in this video is lovely!
The chamomile type jobby could be pineapple weed. I was lead to believe that pineapple weed didnt have petals. But iv never seen it grow that high either as it does seem to like the crack in concrete lol. It has a lovely pineapple scent when the flower heads are crushed and sniffed. And does have all the same benefits of chamomile with an added mild pineapple flavour as well. Might make an excellent sorbet......yep ill add some extra here as i just watched all the way through. Deffo not pineapple weed as you came across that later on lol. My guess would be as good as yours. Iv never seen beet growing Rogue. I do pass the odd ferral rape plant on the school run though. I might nick a few seeds from it when its ready and see if i can get some plants growing closer to home lol
It's probably mayweed
Pineapple weed and wood Sorrel makes a top notch sorbet
Lived in Suffolk a couple of times, lots of sugar beet cultivation as Tate & Lyle have a massive refinery at Bury St Edmunds.
The bowl in the opening shot SO MATCHES your table cloth back at your home base!! ..... Nick it!!! 😜
i love the fact that that fields about a 10 minute walk from my house amazing
"First time using an induction hob."
It's funny how many people I hear either immediately get the hang of it and love it, or not figure it out and burn everything. Looks like you figured it out easily enough.
As for the oven, I can highly recommend getting a cheap oven temp monitor from ebay or aliexpress. I got one with a remote unit so I can time and track temps no matter where I am in the house. When visiting someone else's place and I intend to cook, I take it with me.
That seems a bit extreme to me. The numbers on my oven and stove have worn off. I just guess where the dial should be , so a gut feeling on what the temp probably is and never had an issue
@@unnamedchannel1237 Oh for sure. But imagine how it would be for someone else to use your stove?
A place I lived in for quite a few years had an amazing fan-forced oven, and I had all the controls and settings memorized because all the dials had worn away. Best stove ever, unless you were anyone but me.
@@ConstantlyDamaged None of my spice jars have a label, and I have a ton of such jars. Welcome to my unlabeled universe :P Unlabeled range, now that's pro instinct cooking/baking right there, like at the times of woodstoves and just cheminey cooking. Good times :D
@@PandemoniumMeltDown Heh, I started off cooking on a wood-fired stove. They do have temp gauges on them, though they're generally just marked into three sections. Generally, you control the heat of the oven by either speeding up or slowing down the fire, or if it gets away from you you can just open the door and cool it down.
Also, herbs are easy unlabeled-just going by smell you should be able to pick them apart.
@Ellis The DJ They're kinda odd. Some induction ones have a "keep this temp" setting, which is nice when it works, but in general they keep temps by cycling on and off. If your cookware has thick, copper bases (or cast iron), you'll be fine. If you use cheaper cookware that just has the bare minimum to be able to be used on induction-well, you'll have a bad day.
Lots of my family lives in Norwich! I love it there
Dawg, I think you've maxed out your foraging skill.
+1 alchemy
Amazing Wildlife in Norfolk. We stay at a little holiday cottage. Always see a barn owl, woodpecker and lots of finches flying around. Amazing to see.
I remember that in 1977, the year after the hot summer seeing a lot of fasciated plants in my parents garden. Not all the same species: there were cucumbers, tomatoes, squash and foxgloves. Probably some others I have forgotten.
Convolvulus is taking over our flower borders in our garden - quite a pest in your garden, in the field quite beautiful.
Here in Michigan, USA, bindweed is considered an urgent invasive and there are programs to try and eradicate it.
Greetings from Norfolk also. I live in Hoveton. Love the show by the way 👋
How strange. I'm from Norfolk originally but moved to the south coast 15 years ago, so I'm vaguely familiar with your south coast and east coast rambling locations!
Lovely to see both represented on CZcams
It is amazing how knowledgeable you are about these plants!
Goodness me - I live in Norfolk and in fact used to live in the village you were in (won't say which one in case you don't want people to know). The field is derelict as sadly planners have just passed a housing development there. The park next door is where is used to take my little boy so super memories there. We loved living there and walking that path on that field. Such a shame it will be dug up soon. 😭
It's a real shame the village just doesn't seem to have very much integrated green space
I have a few hypotheses for the plants at 2:06, keep in mind that I am in the US, (California) so these could totally be different
1. Hayfield tar weed, it also grows in the same fractal like water with little bulbs
2. Pineapple weed, I saw someone mention this as well, however I don’t think this is a good contender because it’s bushier and greener (and this plant looks more dry). It’s also known as wild chamomile
3. Some species of thistle, maybe Maltese-star, but I’m not sure
4. Q-Tips (a plant that’s really common here in California) I’m not quite sure what the scientific name is, but usually they have fuzzier bulbs
5. Narrow leaf silk grass, it usually has bright yellow flowers, but grows in the same branching way
I’ll edit this comment if I find more contenders
Eva just living her best life out in that field. :)
The tart looks delicious!
Very enjoyable walk thanks
That was pinneapple weed as far as i could tell from video
If you crush the flower or seed heads they have a chamomile/pinneapple smell its soothing like chamomile i have it in my driveway and as a child too
Its so soft Steppin on it with bare feet :)
Ooo Shrimp on the roads. I’ve spent a lot of time in Norfolk, love it
It's pleasing to see you highlight the same plants I constantly fight in the garden (I'd been pulling up loads of willowherb and sowthistle not half an hour before clicking) out in the wild and doing what they do. Makes me feel less guilty about giving them such a hard time.
Sow thistle is basically lettuce so good food, and depending which willowherb you have, they have a good few nice uses. Fireweed pith tastes like appley cucumber and the flowers and shoots are good veg.
Naarfilk was my county ;).....enjoy your well deserved family time. I vote we start an Eva appreciation society and I will be the first to join. She is such a dear little girl....I could watch 10 minutes of her eating wirh her mouth open ;)
That was educational, it's so unlike what we find here in the middle of Sweden. It also looked very tasty!
Your videos have been a fresh delight, thank you :)
Well done for coming to East Anglia!
Assuming that this could be made with spinach, I will be trying this out. It looks sooooo good. Love goat's cheese.
Lovely place. Didn't know feral beets actually could survive. Wonder if they are 'happening' in my neck of the woods as well (The Netherlands). Quite amazing how similar the plants are in our 'abandoned grasslands'. I love 'determining' 'identifying' plants on walks.
Unless the parent plant is a sterile hybrid, virtually all garden plants will naturalize if left to go to seed.
Thanks for this video. I like the contrast between the start of the video and the end, talking about fields and plants then in the kitchen preparing and eating the foraged food. This contributes to a great start to my Saturday Morning which includes a cup of coffee also. Good job, and as always I look forward to your next productions.
I'm very envious of all the large fields full of beautiful things you're able to walk through there. You're more than likely to be trespassing if you attempt such a thing where I am. But I enjoy living the right-to-roam life vicariously through you! That tart looks fantastic. I'm going to make one soon, though I'll probably just have to use spinach from the garden. Have a great upcoming week!
Love house sitting & the spinach tart looks delicious 😋
That walk reminded me of my childhood, when we would take sunday afternoon walks as a family and my mother would teach me the name of plants, or we’d take some home to determine the name.
Thank you. Always nice looking fields and terrain over there for hiking, exploring!
Like Hi friend that looks Delicious very yummy and very tasty thanks for sharing my friend 👍👍👍👍👈👈💛💛❤❤🌻🌻🌻
The plat is caller Filago Vulgaris. Or Filago Germanica. Also known as Cudweed and even Cottonrose
Excellent! Thank you
@@AtomicShrimp no problemo
I had a stroke typeing this if you couldnt tell
So soothing and inspirational to watch first thing in the morning. Here in the USA we have a lot of drama and a simple easy living video by you is just what the dr ordered. Thank you!!
Stuck in a mele in Gatwick while watching this. Perfect antidote
Wow that looks amazing Mike. I love Spinach. Eva is such a good pup on the walks, trotting along and sniffing.
We find that Leafbeet by the river Dart. We have used to wrap vegetarian Sosmix balls when frying food on a campfire.
Wow, we get something extremely similar if not the same plant like that pineapple weed in rural Oregon, USA. I grew up popping the little heads off. They smell strong and when you rub them on your skin, they leave a yellow smudge.
That's just about as wholesome as it gets. Flan looked good too. 👍🏾😉
Ha! Too funny! At the beginning of the video you were looking at a plant that you weren't quite familiar with...and I said to myself that the flower/seeds resembled little, baby pineapples. And indeed, a bit later, you mentioned that it was called 'Pineapple Weed'!😁
I thought perhaps that I just had pineapple on the brain bc I've recently started a pineapple plant by planting the top piece.
🍍🍍🍍🍍
I love watching these videos. I feel as though I'm living vicariously through you. My body has failed me as of late & I can no longer enjoy the outdoors as I once did...at least without consequences. I must content myself with my tiny patio & what little plants I can keep alive in this scorching-hot SoCal weather. 🔥
That’s looks so yummy Mike! Another worthwhile experiment!
Very interesting and pleasant walk plant identifying
I love this. The more I watch the more I realise how many plants you find near you also grow here! English names are totally different so I have to check the latin name and cross reference it.
Love waking up to a Shrimp video ⚛🦐
You mentioned the terminology for your tart, just to add yet another term, in America I've always called an egg based pie like that a quiche.
I often make one with spinach, bacon, and swiss cheese which I quite like
Yeah, I always trip myself up with these sorts of things. British English is incredibly loose with some terms (e.g. 'pot' vs 'pan' - nobody seems to care); the thing I made here could be served as 'pie', 'tart', 'flan' or 'quiche' (and probably other things I can't think of right now) and nobody would bat an eye.
@@AtomicShrimp Yeah, I'm from the Midlands and I would probably call that a quiche
Yeah it’s weird. For what it’s worth though, when I was taking a culinary arts course tarts weren’t always a sweet thing despite the common usage of it, with savory tarts being a part of the whole umbrella -which did include quiches.
@@AtomicShrimp Linguistics is very interesting and very strange!
Found amazing fasciation in Dandelions after using the area to treat a bedstead for woodworm.
That tart/pie/quiche/flan, etc., looks wonderful. After years of trying, I've finally 'got' goat's cheese. I do like the soft young cheese, in preference to the harder, older cheeses. It goes well with beetroot, I'm told - but Beetroot is one food that always makes me gag. After 50+ years, I doubt that will change any day soon!
Great video, as always, and thank you.
Ever tried BBQed? In thin foil until they ooze their bloody sweetness out, I prefer the smaller ones... soooo very sweet.
@@PandemoniumMeltDown - Yes, I've tried that. It is the sweetness that makes me gag. I've never been particularly fond of sweet things, and, as I've got older, I've found that sweet things taste far too sweet. I've always detested honey, and the smell of that alone will actually make me retch. I'm not diabetic, I just can't stand the taste. I'm allergic to most artificial sweeteners, too, which is not a problem for me. I have sugar in tea and coffee, but just enough to counter the astringency of the tannins.
I like beetroot leaves in salads, but the roots - not happening.
@@brianartillery I see. Beets are indeed a sugar tank.
Shrimp, you're super inspiration for me. Thnx so much.
Can you please do some more budget videos!!! They’re a fan FAVOURITE 🤝🥰
I'm really hoping for more videos on foraging for beginners!!! Loving this new content
I read that tart as fart, idek im tired it’s 3am
How are you this quick my man.
Les gooooo
A ferel beet fart .. its got a ring to it. Hahahha.
🤣😂
LOL - I read it as feral beef, and thought - Oh lord . . he's not going to kill something is he??
We call goosefoot lambs quarters here and I'm sure I've pulled more of it than vegetables from my garden. I should try cooking with it sometime since there's so much if it. As a child I would nibble on the leaves
Winnow the seeds, its super quick and easy. And you have a native Quinoa grain.
Love induction cooking! It is so efficient, fast and cheap!
I didn't really get on with this cooker, but it might just be a combination of unfamiliarity and maybe a cheap cook top. When it was on a middle power setting it seemed to be cycling on and off every 5 seconds so a shallow pan could be furiously boiling for 5 seconds, then doing nothing, then furiously boiling again
inventive, creative & fascinating. Love it.
That looks delicious.. I'm growing my own silverbeet and Swiss Chard so I'll try your recipe
Gotta give doggo a bit, just to keep her happy. Love that dog, she's a beaut.
Pie crust tax paid in full.
Tart tax 😁
Looks delicious. I love goats cheese and am often bemused why it's not so popular.
I have only tried it once and found it incredibly salty. Maybe the quality varies, I'm no expert.
So enjoyable - you really transported me away to somewhere else. Countryside looks lovely.
My garden isn't scruffy... It is fallow!
new foraging + cooking video from Shrimp: mood +10
That looks fabulous and is now on my list to try
cheese spinach and pastry bread is one of the world's best combinations
Great video thankyou. Tart looked good too.
Greetings from Suffolk mr. Mike
I see the word Norfolk, I’m like “what you doing in my home county?” 😂 Hold up, I live in Norwich. You telling me Atomic Shrimp was in the same city as me?
Me too
Same here
Norfolk Island
And me!
I’m in Norfolk too. Thetford
Shrimp is like the medication of CZcams he's always there when you need something to make you feel better.
Aww, Eva is the best doggo!
I read the title completely wrong, I read "beef tart"!😂 I went shopping and saw the fray bentos puddings and thought of this channel.
Just recalled your little lesson about Mace and wowed the house during Who Wants To Be A Millionaire, cheers
I am a very picky eater, and I have issues with touching/eating food, but your food always looks delicious. You inspire me to try and push past my discomfort
this channel is such a relaxing change to my metropole life.
I absolutely love your channel, thank you for the hours of entertainment!
I'm inspired... a spinach and goat cheese tart sounds wonderful.
Really enjoyed that one :-)) thank you
I am LIVING for all the content you're putting out recently!
The fractal nature does not fit, but the fruit arrangement reminds me of ranunculus acer, buttercup.
The structure of the stems OTOH hints to eryngium (campestre?).
It does look like eryngium, but this plant was soft and downy
My guess would be amethystinum . .
DELICIOUS. Thanks for the Eva content as well, always cheering.
Those "Daisy" plants with the "pineapple weed" type leaves might be a wild chamomile also but with petals. I live in Alaska and we had a similar plant growing out in front of our building along with the pineapple weed.
Very late I know but teeny suggestion, if you'd moved the pastry slightly, you'd only need one patch..... but that's just me being finicky!!😊😊
You are like me... taste = a full portion hehhe.
This looked delicious, I wanna slice 😭😭😭
Loved the round cheese board. X
Beside Fallow, and Derelict there is also Set-aside.
I saw a fasciated daisy a few years back and always wondered what was up with it. Until now I called it a "triffid" lol
The nearest i ever got to identifying a plant was interestingly enough in Morrisons, the till operator asked what was in my vegetable paper bag so here's could way it accordingly, it was ginger if anyones curious but i suspect not
I was. Just bought 2kg of the tasty root...
Hey!!! I live in Norfolk