*Afterthoughts & Addenda* *Red Dates* - probably not actually a palm fruit after all - 'red date' is apparently the common name for Jujubes - Ziziphus jujuba - a relative of buckthorn; when dried, they resemble dates, hence the name. *Similarity to egg white* - can't believe it didn't occur to me to attempt whisking this stuff to see if it performs like eggs in that regard... *Safety warning* - apparently that's because the stringy nature of this stuff is such that if a little bit happens to go down the wrong way, the rest may follow and cause choking.
Ha! I'm 68, and til today I thought Jujubes were colored hard, chewy, little gelatinous things that came in a small box in the candy section of shops in 1960s California!
Some domesticated varieties of jujube are gorgeous fresh. Like a small crisp, aromatic apple- about the size of a snooker ball. I had them in Spain. Very refreshing on a hot day.
Hello Mr.Shrimp. Been following your channel from Malaysia for a while now but my first time commenting as I am VERY familliar with this desert. It is immensely popular with the Chinese population here, though rarely canned, it ever. It is quite a traditional dish overall and still reasonbly high in demand. The thing is generally boiled with rock sugar and served sometimes with honey and can be consumed either warm or with crushed ice. Its supposed to be quite good for one's health as it 'cools' the body down. It usually isn't as gloopy as your sample but i believe the white fungus thickens the water while its being boiled... Kinda like what happens with okra (lady's fingers). Hope you find a fresher one and enjoy it for what it really should taste like. Cheers and keep the content coming. Truly a special kind of channel u got here.
I'm a young Indonesian and initally failed to identify the soup by name, but when I saw the contents it just reminded me of peach gum soup. I searched about it and turns out they are the variants of the same dish, and now that I think about it I remembered that I've had a store bought one with white fungus in it from a supermarket. I don't have much data or knowledge of how widespread this dish is here but I assume its from the chinese as well, and it became more well known (or even viral) here for its purportedly good health benefits
Chinese here and this is a very traditional dessert using a special type of fungus called "银耳" which does not have a particularly strong smell/flavor but with a "crunchy" texture when raw and droopy when fully-cooked. Almost all Chinese households all knows how to make this and it can be enjoyed either hot or cold. It's thought to have health benefits and high-grade 银耳 were used as tributes towards emperors. The more gluey and droopy the soup is the better it's thought to be.
Hmm, I never seen another cuisine treat fungus as dessert. But then again, Chinese culture is ancient and diverse. Shout out to journey to the west. One of the best epics I ever read 👍
Weirdly enough i had a tin of this last week! Bought on a whim at my local ethnic shop. Needs a good shake before opening to sort of mix the ingredients. It can be a choking hazard for kids and elderley as it slips down the throat. Source: Chinese daughter in law
lmao I'm from Hong Kong and I just realised how there's so few soup-based desserts in the West. The fungus is called snow ear and in eastern medicine it's known to be pretty good for the skin. It's usually a lot thinner in texture though, similar to Cantonese "lo fo tong" soup. I don't enjoy it too much personally, but it's a pretty popular traditional thing to have in family meals eaten in banquet halls. If you like sweet stuff in a soup form, try out sesame soup! The ones you can buy in Chinese supermarkets are passable.
Hi, I work at a Chinese restaurant, and my boss's wife makes this in batches and has treated us employees to some before. She served it hot and talked about the antiaging and skin improving properties due to the collagen in the fungus. It also had some kind of nut cooked in it along with the berries. It tasted sort of like rice pudding with rasins to me, but the gloopy texture definitely put me off. I'm happy to have actually tried something you've tested on this series!
1:12 name of product 鲜炖银耳 fresh stewed white fungus (tremella fuciformis, also called snow fungus and other names, literally silver ear in chinese) the line under it says it was made fresh and proclaims that it's new - not sure if that means it's a new product, or just related to freshness, etc. in the yellow box: "after enjoying the delicious food, don't forget to share happiness with your friends and family" in parentheses in the yellow box: "adults, supervise children under 5 years old while eating" with a warning about being a choking hazard under the yellow box and above the barcode is a warning about not eating it if the lid is not intact
Hi Atomic Shrimp, love your content. Have you ever thought of doing a budget challenge that does not involve supermarkets? It might be fun to be limited to the middle eastern food stalls/shops I see everywhere. I would be interested in the results, as I'm sure you can come up with some funky food with ingredients you might not have seen before!
I recently watched a ytuber cook and eat some liver, and they had such a pronounced 'ew, I don't want to eat this! ew, ew, ew! it's gross!' reaction before they even tasted it that if I didn't already know I like liver (in some contexts) I would maybe have avoided liver. It reinforced how grateful I am to you (and some other channels) for approaching unfamiliar foods with an open mind and a level of respect for the people who eat things like this as a matter of course. Thank you as always for excellent videos. It's always nice to see what you're up to, no matter what it is.
Lol I'm willing to bet they're not from Europe or Asia. Liver is very delicious, and it's a common food in most of Europe. We fry them ( chicken livers) , cook them like chicken paprikàs. The French make a very delicious, similar liver stew with red wine, I believe the English make liver paté with port wine and other goodies and I mean liver paté is just a regular thing everywhere. I bet that RUclipsr grew up on cheeseburgers and radioactive mac and cheese.
@@CaptainPupu I believe they were North American :) In their defence, they were cooking a menu from a WW2 rationing cookbook, so it wasn't the most appetising dish. I found the level of revulsion a turn off, but I imagine younger viewers enjoy watching someone pull faces over their food, so it might be good for views. Fried chicken liver paprikàs sounds amazing! When we go to an izakaya, we always get some chicken liver skewers as a treat.
The red dates probably don't have much flavour anymore because they've given away their sweetness to the soup :) My mum would use red dates in both sweet or savoury soups. The fresh one looks and would probably taste much better than this canned version so if you ever have the opportunity to try it again (but fresh) do give it a go! :D It is said to be good for health and beauty as white fungus has a lot of collagen.
1:21 banner across the top is something like "1 can per day replenishes" and then i'm not really sure what it replenishes, but they're saying it's healthy in some way. the VS is dried fungus vs fresh fungus, then under that is telling you how good it is: carefully selected fresh white fungus, vacuum sealed for freshness, and carefully selected ingredients
I'd love to try it though. Not because it looks appetising, or because I particularly like white fungus, but because it'll be a novel experience. In much the same way, I decided to try natto as some point, despite it looking disgusting to me. It was interesting to discover its flavour & texture, and I'd like to leave it there and never touch it again 🙂
I assume the reason it says children and the elderly should consume it under supervision is due to the choking hazard of inhaling the generous floating chunks of goop.
1:19 It basically said it was made with fresh fungus and not dried stuff. Not sure if this will impact the quality by much. You probably can find dried white fungus in Chinese grocery store or something. Soak it in water until soft before cooking. I don't think it will behave like egg white. The longer you cook it, the more white fungus break down into goop. The gooeyness comes from water-soluble fibre and polysaccharide, not gelatin.
Got one of these at Trader Joes (Aldi) a couple of years ago. The main difference seems to be the one we got had several Dates and berries in it. It was very meh cold but was to me at least better wsrm. Not a big fan of the texture either way. Btw you have converted my wife to using a can opener on pull tab cans after she cut the heck out of herself on a peach csn and had to go to the ER because of it.
its often eaten as a healthy type of dessert in china, hence not very sweet and cooked simply - by boiling the white fungus and dried fruits in a light sugar syrup. black fungus or wood ear, is similar to the white fungus and more common. black fungus is typically prepared savoury, while white fungus is used in sweet dishes. the texture of both fungi is like thin sheets of cartilage or, if stewed for longer, softer and mushier. good to see you trying these things out mr atomic shrimp! love your videos
I have tried it before and not really something I would go back to, wolfberry is the Chinese name for goji berry, which if you ever fancy growing them they do very well in the UK, ive easily gotten a kilo from one bush, I have 4 of them growing in the garden during the summer I just eat them straight from the plant, so very different to the dried version.
You should try the Porridge Dessert Mixed Congee (八宝粥) next. It's similar to this, but without big pieces of date, the texture is more similar to thick soup, and it's a lot sweeter. This White Fungus Soup is almost like a "healthy" dessert (养生甜品), so it's not nearly as sweet.
Thank you very much. You have no idea how much I appreciate you for tasting this soup. Now that you have put forth the effort, I am overjoyed that I will never have to taste this soup.
My wife makes this. She eats it hot. It’s not slimy, maybe the canning process makes this happen or some preservatives. I hate dates and goji berries so I won’t eat it but white fungus is great.
That has got to be the weirdest stuff I've ever seen you try for this segment. I'm all in favor of trying different foods, but I'm glad you volunteered your stomach for this so I will be prepared to say "No thank you" if ever offered some.
I placed a Starry Mart order a few days ago, and should be getting something that sounds very similar ("Lian Shang Gu Brand Dates & Nuts White Fungus Soup"). Never had it or seen it before, just thought it sounded interesting. Hopefully mine will be a bit more generous with the dates and nuts, though!
You know you're on an AtomicShrimp video when you casually announce you have white fungus dessert soup, then hard cut to the intro music like that's perfectly normal 😂😂😂
For a man who's eaten insects, you were extraordinarily reticent about eating the gloop. Give me gloop anyday, but there is no way I could eat an insect! :)
I came across a similar "dessert" when looking up Peach Gum, which is resin of the Peach tree. You soak them in water and the texture is like a mix between gummy bears and cartilage, the flavor being very mild. It's either put in syrup like here, or mixed into shaved ice. Snow fungus is also sometimes added. In Asia these things are eaten as a sort of snack to promote beauty and health, as they both contain very high amounts of collagen. I ordered both and made it myself and it was very enjoyable mostly because of the texture. I am also happy to report my skin definitely has collagen in it now, as it is no longer dripping off my face in large globules.
I remember i bought a fresh version of this in chinatown once. I accidentally mixed it up with bubble tea when ordering and got pear white fungus soup instead. It came in a bowl and it had a nice mild flavour but also felt a bit rich for me. I'm wasn't a fan of the texture, it was too slimy for my liking. I had mine room temperature.
When you said the texture was reminiscent of egg whites, all I could think was how funny it would be to whip the liquid up and see if it you can turn it into a meringue! Then not only would you have white fungus dessert soup, you'd have whipped white fungus meringue to top it with. Yum?
Have you yet tried the Finnish delicacy of fishcock? "Kalakukko" which would more appropriately translate to fishrooster - but then it would be less funny - does not actually have any chicken in it any more than male genitalia, but is rather fish baked into a rye bread.
@@AjiNoPanda I tried to look and search but couldn't spot or find it yet! I have to see if I can... Might even have seen the video already and simply forgot haha
My mother has always said "you can't say you don't like it, if you haven't tried it." I feel even she would add the word 'generally', if she watched this....
Reminds me of the occasional picture I see of people opening up a blueberry muffin and finding one single blueberry in it. Like, I guess the name isn’t technically wrong
I wonder if the gloopy part could be cooked in a similar way to egg whites (for science)? I know hagfish slime is used as an egg white substitute. Hope your finger gets better soon! Edit: Nevermind, it's already occurred to you. That'll teach me to not look at the pinned comment first. Still hope your finger gets better soon!
Hagfish slime being used as egg substitute?? I’ve never heard of that before and I’m fascinated by the animals. As a very slight aside, lampreys and hagfish are different, similar though.
I am binge watching all of the weird stuff in a can from the beginning! You have the same tablecloth since day 1! And plates! Where did Atomic Shrimp name come from? I'm curious! Love all the videos!❤
Its not usually so goopy and the white fungus can have more of a bite to it. I guess they cooked the hell out of the cans. I like the canned peanut soup the best tho
< 2:00 _"Oh no it's kind of... yeah..."_ this is exactly how I feel after I've emptied my boy's water bowl rinsed it... and then emptied it _again_ there's something very unsettling about it's apparent lack of viscosity *_but_* tendency toward laminar flow, it doesn't translate *directly* to nausea but nevertheless there's some very visceral and unplasant _f e e l_ i n g about it
❤ I found this very challenging to watch…I had to just listen, I didn’t know the texture would affect me that much 😳 Thanks for such great content Mike. Hope the fingers feel better soon ❤❤❤
I think people do eat it with other fruits added sometimes, or sometimes not, but this is intended to be eaten straight from the can as it is (hence spoon)
My housemate made this for Christmas New Year as dessert after a feast of various dumplings. The dumplings were delicious. The white fungus soup, however, was profoundly disgusting. Being polite about it was very challenging
It is a matter of cultural perspective though. I was just thinking about how some people might find the texture of marshmallows or vanilla custard off-putting if they were not accustomed to it.
@@AtomicShrimp I know you might not see this but in east Asia things like okra, natto and ‘slimey’ foods are quite loved. In Japan it’s known as ‘neru neru’ an onomatopoeia for the texture. It’s similarly loved in Hong Kong and it’s definitely something grown up with! Obviously it’s not a texture we’re super familiar with in the west so we’re a bit adverse to it, same with ‘chewy meat’, another thing beloved in east Asia (rabbit stews in China, certain cuts of pork in korea) but here we always expect ‘tender’ and consider chewiness and meat not something desirable. (Source: HK Chinese ex boyfriend)
You should get one of those fancy can openers that cuts the other way. It cuts the folded part on the outside instead of cutting the inside, so the entire top comes off, and it doesn't leave sharp edges.
@@AtomicShrimp That's not good. It's possible the one you have is of poor quality as I haven't heard others complain about this, but it definitely isn't usable like that. That could land somebody in the ER.
Not sure if anyone has said, but, could the warning be a swallowing hazard. I had heard Mochi has a warning because of a choking hazard... oh, wait yeah
*Afterthoughts & Addenda*
*Red Dates* - probably not actually a palm fruit after all - 'red date' is apparently the common name for Jujubes - Ziziphus jujuba - a relative of buckthorn; when dried, they resemble dates, hence the name.
*Similarity to egg white* - can't believe it didn't occur to me to attempt whisking this stuff to see if it performs like eggs in that regard...
*Safety warning* - apparently that's because the stringy nature of this stuff is such that if a little bit happens to go down the wrong way, the rest may follow and cause choking.
Ha! I'm 68, and til today I thought Jujubes were colored hard, chewy, little gelatinous things that came in a small box in the candy section of shops in 1960s California!
Some domesticated varieties of jujube are gorgeous fresh. Like a small crisp, aromatic apple- about the size of a snooker ball. I had them in Spain. Very refreshing on a hot day.
1:19 They are basically saying that they don't use re-hydrated dried white fungus, they use fresh white fungus that have not been dried.
@@awdrifter3394 The fresh is the better medicine, as well as texture, I presume?
It is indeed jujube. Staple in East Asian cookery. The flesh of the fresh fruit is oddly spongy with a pit. The yellowish skins turn red when dried.
Hello Mr.Shrimp. Been following your channel from Malaysia for a while now but my first time commenting as I am VERY familliar with this desert. It is immensely popular with the Chinese population here, though rarely canned, it ever. It is quite a traditional dish overall and still reasonbly high in demand. The thing is generally boiled with rock sugar and served sometimes with honey and can be consumed either warm or with crushed ice. Its supposed to be quite good for one's health as it 'cools' the body down.
It usually isn't as gloopy as your sample but i believe the white fungus thickens the water while its being boiled... Kinda like what happens with okra (lady's fingers).
Hope you find a fresher one and enjoy it for what it really should taste like.
Cheers and keep the content coming. Truly a special kind of channel u got here.
That sounds really good!
Ah, I was hoping to find a comment like this! Thanks for letting us know, how interesting! Happy holidays to you!
A few foods taste better/ more intense when cold (at least in my opinion). Fruit juices and ices come to mind.
Is this one of those?
I feel like something to give it texture would go a long way to make it more appetizing.
I'm a young Indonesian and initally failed to identify the soup by name, but when I saw the contents it just reminded me of peach gum soup. I searched about it and turns out they are the variants of the same dish, and now that I think about it I remembered that I've had a store bought one with white fungus in it from a supermarket. I don't have much data or knowledge of how widespread this dish is here but I assume its from the chinese as well, and it became more well known (or even viral) here for its purportedly good health benefits
Chinese here and this is a very traditional dessert using a special type of fungus called "银耳" which does not have a particularly strong smell/flavor but with a "crunchy" texture when raw and droopy when fully-cooked. Almost all Chinese households all knows how to make this and it can be enjoyed either hot or cold. It's thought to have health benefits and high-grade 银耳 were used as tributes towards emperors. The more gluey and droopy the soup is the better it's thought to be.
Hmm, I never seen another cuisine treat fungus as dessert. But then again, Chinese culture is ancient and diverse. Shout out to journey to the west. One of the best epics I ever read 👍
White fungus dessert soup are four words I never thought I'd see combined, but here we are
Right lol! Thankgod for this channel!!
I never even contemplated the possibility they might be combined.
LOL
Dear god! It's so wrong😅
like one of those "correct horse battery staple" passphrases.
Weirdly enough i had a tin of this last week! Bought on a whim at my local ethnic shop. Needs a good shake before opening to sort of mix the ingredients. It can be a choking hazard for kids and elderley as it slips down the throat. Source: Chinese daughter in law
lmao I'm from Hong Kong and I just realised how there's so few soup-based desserts in the West. The fungus is called snow ear and in eastern medicine it's known to be pretty good for the skin. It's usually a lot thinner in texture though, similar to Cantonese "lo fo tong" soup. I don't enjoy it too much personally, but it's a pretty popular traditional thing to have in family meals eaten in banquet halls. If you like sweet stuff in a soup form, try out sesame soup! The ones you can buy in Chinese supermarkets are passable.
Ahh! Thank you! So it’s similar to jelly or wood ear fungus. That makes a lot of sense.
So it's not good for anything then? Got it
Hi, I work at a Chinese restaurant, and my boss's wife makes this in batches and has treated us employees to some before. She served it hot and talked about the antiaging and skin improving properties due to the collagen in the fungus. It also had some kind of nut cooked in it along with the berries. It tasted sort of like rice pudding with rasins to me, but the gloopy texture definitely put me off. I'm happy to have actually tried something you've tested on this series!
The singular wolf berry is so funny to me
1:12 name of product 鲜炖银耳 fresh stewed white fungus (tremella fuciformis, also called snow fungus and other names, literally silver ear in chinese)
the line under it says it was made fresh and proclaims that it's new - not sure if that means it's a new product, or just related to freshness, etc.
in the yellow box: "after enjoying the delicious food, don't forget to share happiness with your friends and family"
in parentheses in the yellow box: "adults, supervise children under 5 years old while eating" with a warning about being a choking hazard
under the yellow box and above the barcode is a warning about not eating it if the lid is not intact
Hi Atomic Shrimp, love your content.
Have you ever thought of doing a budget challenge that does not involve supermarkets?
It might be fun to be limited to the middle eastern food stalls/shops I see everywhere. I would be interested in the results, as I'm sure you can come up with some funky food with ingredients you might not have seen before!
Sounds good to me 😁loved the budget challenges 👍
That’s a great suggestion!!
I'm pretty sure those don't fit the BUDGET challenge quota. Not cheap enough
"Oh boy, doesn't that look stringy and gelatinous". Thanks for taking one for the team.
sweet and fruity!
That looks really....challenging. Marvelous understatement Mike 🙌
I recently watched a ytuber cook and eat some liver, and they had such a pronounced 'ew, I don't want to eat this! ew, ew, ew! it's gross!' reaction before they even tasted it that if I didn't already know I like liver (in some contexts) I would maybe have avoided liver. It reinforced how grateful I am to you (and some other channels) for approaching unfamiliar foods with an open mind and a level of respect for the people who eat things like this as a matter of course. Thank you as always for excellent videos. It's always nice to see what you're up to, no matter what it is.
Lol I'm willing to bet they're not from Europe or Asia. Liver is very delicious, and it's a common food in most of Europe. We fry them ( chicken livers) , cook them like chicken paprikàs. The French make a very delicious, similar liver stew with red wine, I believe the English make liver paté with port wine and other goodies and I mean liver paté is just a regular thing everywhere. I bet that RUclipsr grew up on cheeseburgers and radioactive mac and cheese.
@@CaptainPupu I believe they were North American :) In their defence, they were cooking a menu from a WW2 rationing cookbook, so it wasn't the most appetising dish. I found the level of revulsion a turn off, but I imagine younger viewers enjoy watching someone pull faces over their food, so it might be good for views.
Fried chicken liver paprikàs sounds amazing! When we go to an izakaya, we always get some chicken liver skewers as a treat.
Mike pouring it in to the bowl while my brain is “oh, ah, no, no thank you!” because it’s eggy in texture. I truly appreciate your willingness!
The red dates probably don't have much flavour anymore because they've given away their sweetness to the soup :) My mum would use red dates in both sweet or savoury soups. The fresh one looks and would probably taste much better than this canned version so if you ever have the opportunity to try it again (but fresh) do give it a go! :D It is said to be good for health and beauty as white fungus has a lot of collagen.
I have just realised were on 185 wierd stuff in a can videos. Unbelievable. Still enjoy watching them.
1:21 banner across the top is something like "1 can per day replenishes" and then i'm not really sure what it replenishes, but they're saying it's healthy in some way.
the VS is dried fungus vs fresh fungus, then under that is telling you how good it is: carefully selected fresh white fungus, vacuum sealed for freshness, and carefully selected ingredients
“White fungus desert soup”
Yep, that sounds like something Atomic Shrimp would eat…
You've outdone yourself on the weirdness scale with this one. Thanks for being so brave, so we don't have to be, lol Have a beautiful holiday.
there's nothing "brave" about this. You're acting like Chinese food is made by aliens or something.
I'd love to try it though. Not because it looks appetising, or because I particularly like white fungus, but because it'll be a novel experience.
In much the same way, I decided to try natto as some point, despite it looking disgusting to me. It was interesting to discover its flavour & texture, and I'd like to leave it there and never touch it again 🙂
@@thany3not sure I'd try natto, but I made this from scratch and it's very nice
I could not think of a more appropriate word for this, or any food really, than "challenging"
This is definitely one of those things you should compare the fresh version to, with some more fruits this could probably be interesting.
I assume the reason it says children and the elderly should consume it under supervision is due to the choking hazard of inhaling the generous floating chunks of goop.
Possibly also the tin it's in - I've cut myself pretty badly on a short ring pull tin (a tuna one, so _very_ short) before, they're quite nasty.
1:19 It basically said it was made with fresh fungus and not dried stuff. Not sure if this will impact the quality by much.
You probably can find dried white fungus in Chinese grocery store or something. Soak it in water until soft before cooking.
I don't think it will behave like egg white. The longer you cook it, the more white fungus break down into goop. The gooeyness comes from water-soluble fibre and polysaccharide, not gelatin.
It's always fascinating to watch non-Chinese folks try out Chinese desserts such as this. Thank you for sharing your experience with it!
Got one of these at Trader Joes (Aldi) a couple of years ago. The main difference seems to be the one we got had several Dates and berries in it. It was very meh cold but was to me at least better wsrm. Not a big fan of the texture either way. Btw you have converted my wife to using a can opener on pull tab cans after she cut the heck out of herself on a peach csn and had to go to the ER because of it.
its often eaten as a healthy type of dessert in china, hence not very sweet and cooked simply - by boiling the white fungus and dried fruits in a light sugar syrup.
black fungus or wood ear, is similar to the white fungus and more common. black fungus is typically prepared savoury, while white fungus is used in sweet dishes. the texture of both fungi is like thin sheets of cartilage or, if stewed for longer, softer and mushier.
good to see you trying these things out mr atomic shrimp! love your videos
This looks like the phlegm coughed from the lungs of a person with the beginnings of a chest infection.
Odd how something sounds so, so different when it is called "fungus" instead of "mushroom".
All mushrooms are funghi but not all funghi are mushrooms
I have tried it before and not really something I would go back to, wolfberry is the Chinese name for goji berry, which if you ever fancy growing them they do very well in the UK, ive easily gotten a kilo from one bush, I have 4 of them growing in the garden during the summer I just eat them straight from the plant, so very different to the dried version.
0:27 "red dates" are jujube fruit (and you're right about wolfberry being goji berry)
You should try the Porridge Dessert Mixed Congee (八宝粥) next. It's similar to this, but without big pieces of date, the texture is more similar to thick soup, and it's a lot sweeter. This White Fungus Soup is almost like a "healthy" dessert (养生甜品), so it's not nearly as sweet.
Thank you very much. You have no idea how much I appreciate you for tasting this soup. Now that you have put forth the effort, I am overjoyed that I will never have to taste this soup.
My wife makes this. She eats it hot. It’s not slimy, maybe the canning process makes this happen or some preservatives. I hate dates and goji berries so I won’t eat it but white fungus is great.
More like a punishment than a dessert.
You did well to suffer that one! I don't think I could have got past the raw egg white texture either.
It's a common chinese dessert Snow Fungus Dessert Soup 雪耳糖水. Eaten warm generally, some people add snow pears in it too. The date was dried prior.
That has got to be the weirdest stuff I've ever seen you try for this segment. I'm all in favor of trying different foods, but I'm glad you volunteered your stomach for this so I will be prepared to say "No thank you" if ever offered some.
I placed a Starry Mart order a few days ago, and should be getting something that sounds very similar ("Lian Shang Gu Brand Dates & Nuts White Fungus Soup"). Never had it or seen it before, just thought it sounded interesting. Hopefully mine will be a bit more generous with the dates and nuts, though!
At “challenging,” I immediately pictured Rachel Riley in a Viking beard.
I can't remember you ever sounding so dubious about tasting a "weird stuff in a can". Of course, it is white fungus.
1:08 because the metal lid could cut themselves, they could swallow the spoon etc etc
You know you're on an AtomicShrimp video when you casually announce you have white fungus dessert soup, then hard cut to the intro music like that's perfectly normal 😂😂😂
My rules of thumb is if the food removes itself from your spoon before you have a chance to eat it, then it's best to respect its wishes.
My gag reflex was nearly activated with this one.
This soup is delicious when prepared fresh, with a snappy texture and thin liquid. Doesn’t seem to translate well to a can though
I used to work next to the sputum bench at a hospital microbiology lab, this gives me flashbacks.
Reminds me of cans of "Pork & Beans" that invariably contain a single 1g chunk of pork fat -- the rest is beans in tomato sauce.
Gloopy Gus! This stuff has the consistency of my 2 part epoxy.
Ingredients:
Wolfberry: One (1)
Goop: Lots (A lot)
But I ate too much for my supper and don't have mushroom left for pud!
For a man who's eaten insects, you were extraordinarily reticent about eating the gloop. Give me gloop anyday, but there is no way I could eat an insect! :)
I came across a similar "dessert" when looking up Peach Gum, which is resin of the Peach tree. You soak them in water and the texture is like a mix between gummy bears and cartilage, the flavor being very mild. It's either put in syrup like here, or mixed into shaved ice. Snow fungus is also sometimes added. In Asia these things are eaten as a sort of snack to promote beauty and health, as they both contain very high amounts of collagen. I ordered both and made it myself and it was very enjoyable mostly because of the texture.
I am also happy to report my skin definitely has collagen in it now, as it is no longer dripping off my face in large globules.
This seems like a medicinal thing. I don't know much about Chinese medicine but I wonder if the texture would be good for sore throats.
Have you changed something in your setup? The audio sounds gorgeous on the video. Not that anything was wrong with it before mind you 😊
Can opener? I 'ardly know' er!
... I'll see myself out.
I giggled more than I should have. 😂 thank you
the warning is there because it could be a choking hazard; the warning (in chinese) did say kids under 5 shall chew slowly instead of swallowing.
I remember i bought a fresh version of this in chinatown once. I accidentally mixed it up with bubble tea when ordering and got pear white fungus soup instead. It came in a bowl and it had a nice mild flavour but also felt a bit rich for me. I'm wasn't a fan of the texture, it was too slimy for my liking. I had mine room temperature.
this is perhaps the most apprehensive ive seen him about one of these canned foods
When you said the texture was reminiscent of egg whites, all I could think was how funny it would be to whip the liquid up and see if it you can turn it into a meringue! Then not only would you have white fungus dessert soup, you'd have whipped white fungus meringue to top it with. Yum?
I have something like that, but the thickening agent is lotus root supposedly
Have you yet tried the Finnish delicacy of fishcock?
"Kalakukko" which would more appropriately translate to fishrooster - but then it would be less funny - does not actually have any chicken in it any more than male genitalia, but is rather fish baked into a rye bread.
He has! It's in his playlist somewhere. I got some based on his review - it's good!
@@AjiNoPanda I tried to look and search but couldn't spot or find it yet! I have to see if I can... Might even have seen the video already and simply forgot haha
@@JohnDBlue it's #138 in his Weird Stuff in a Can series! Literally titled "Fish Cock" lol
I have had the same sort of unpleasant stuff oozing out of my nose for the last couple of weeks
My mother has always said "you can't say you don't like it, if you haven't tried it." I feel even she would add the word 'generally', if she watched this....
I definitely believe you finished that off camera, I think you might have even gone for a second can😌
Reminds me of the occasional picture I see of people opening up a blueberry muffin and finding one single blueberry in it. Like, I guess the name isn’t technically wrong
This sounds like a new delicacy from East Slaughterton
Should your gloop not contain a wolfberry, please immediately notify authorities. Under no circumstances should you attempt to dispose of the gloop.
I wonder if the gloopy part could be cooked in a similar way to egg whites (for science)? I know hagfish slime is used as an egg white substitute.
Hope your finger gets better soon!
Edit: Nevermind, it's already occurred to you. That'll teach me to not look at the pinned comment first. Still hope your finger gets better soon!
Seriously? Lamprey slime used as an egg white substitute? I'd rather not (and I'm fairly adventurous when it comes to food).
Hagfish slime being used as egg substitute?? I’ve never heard of that before and I’m fascinated by the animals. As a very slight aside, lampreys and hagfish are different, similar though.
Is it just any white fungus or a specific type. ?
Brave man Mr Shrimp.
This one I think en.wikipedia.org/wiki/Tremella_fuciformis
I am binge watching all of the weird stuff in a can from the beginning! You have the same tablecloth since day 1! And plates! Where did Atomic Shrimp name come from? I'm curious! Love all the videos!❤
Love how when you mentioned you were going to eat if off camera, I thought "I wonder if he really will?". Then boom you said what I was thinking haha
Its not usually so goopy and the white fungus can have more of a bite to it. I guess they cooked the hell out of the cans. I like the canned peanut soup the best tho
Now with even less flavor!
I coughed up something like that this morning in the shower
I give you credit for finding truly weird stuff in a can.
I've tried this soup on multiple occasions, and never have I ever seen one that is THAT slimy
This is first time I remember hearing you utterly dejected about what you are about to eat.
the "children under 5 and elderly" part is probably because choking hazard
1:05 Slaughter Valley style caution label
Thank you for eating stuff so I don't have to, friend.
Good Job, you are far braver than I. By the looks alone, I would not eat that.
Mmmm, bronchial mucus with added fruit, my favourite! 😉😆
Snot in a can.... yum yum yummy. Glad you enjoyed it and definitely ate the rest off camera lol.
Maybe the most diplomatic way to say "i'm not going to eat the rest of this #*%*" , this one really held up to the title of the series
Once the can opened, this suddenly became an Ashens video.
Red date is most likely Jujube or date plums
One of my fav desserts! But yours sounds a bit overcooked (I mean, it is in a can, so...)
< 2:00 _"Oh no it's kind of... yeah..."_ this is exactly how I feel after I've emptied my boy's water bowl
rinsed it... and then emptied it _again_
there's something very unsettling about it's apparent lack of viscosity *_but_* tendency toward laminar flow,
it doesn't translate *directly* to nausea but nevertheless
there's some very visceral and unplasant _f e e l_ i n g about it
Love weird stuff in a can
❤ I found this very challenging to watch…I had to just listen, I didn’t know the texture would affect me that much 😳
Thanks for such great content Mike. Hope the fingers feel better soon ❤❤❤
Thanks! So I am not alone. Had to 'watch' with head turned away most of the time.
Gloop soup… sounds real appetizing… wow!
I suspect you're supposed to use this to have with something else as a dessert. It just seems like a base gloop sauce base.
I think people do eat it with other fruits added sometimes, or sometimes not, but this is intended to be eaten straight from the can as it is (hence spoon)
Very interesting indeed! Another thing I can put on my “Don’t bother eating” list. Love your channel btw ;)
My housemate made this for Christmas New Year as dessert after a feast of various dumplings. The dumplings were delicious. The white fungus soup, however, was profoundly disgusting. Being polite about it was very challenging
Like you say, the flavour is mildly sweet, but the texture is revolting
It is a matter of cultural perspective though. I was just thinking about how some people might find the texture of marshmallows or vanilla custard off-putting if they were not accustomed to it.
@@AtomicShrimp I know you might not see this but in east Asia things like okra, natto and ‘slimey’ foods are quite loved. In Japan it’s known as ‘neru neru’ an onomatopoeia for the texture. It’s similarly loved in Hong Kong and it’s definitely something grown up with! Obviously it’s not a texture we’re super familiar with in the west so we’re a bit adverse to it, same with ‘chewy meat’, another thing beloved in east Asia (rabbit stews in China, certain cuts of pork in korea) but here we always expect ‘tender’ and consider chewiness and meat not something desirable. (Source: HK Chinese ex boyfriend)
That would be going straight in the bin off camera, I think.
I make this stuff fresh at home and I love it. The type in the can has a worse texture in my opinion, more unevenly gloopy.
You should get one of those fancy can openers that cuts the other way. It cuts the folded part on the outside instead of cutting the inside, so the entire top comes off, and it doesn't leave sharp edges.
I have one; it tends to desposit little needle-sharp pieces of metal in the food
@@AtomicShrimp That's not good. It's possible the one you have is of poor quality as I haven't heard others complain about this, but it definitely isn't usable like that. That could land somebody in the ER.
@@JdbyeAlex at technology connections mentioned it in his video about them, but he didn't think it was an issue
I thought it was going to be white and creamy from the picture.
Not sure if anyone has said, but, could the warning be a swallowing hazard. I had heard Mochi has a warning because of a choking hazard... oh, wait yeah
I get the impression that it will take quite a bit more than a 'bit of warmth'.....!! 🤣
How do you get to that consistancy and say 'Yes, that's what we're after' It's not what I'd choose.