You know what I love about this channel? The guy seems completely devoid of any and all ego. He never gives the impression that it's all about him. I mean sure, he explores topics he personally finds interesting, but it's always stuff others might find interesting as well. Makes you feel like you're along for a fun journey. It's very refreshing in this modern age of self-absorbed "influencers" and metric-chasers.
Like the great steve1989, there are never, ever, any urgings to 'like, share, and subscribe.' It's like: 'You can if you want, but if not, I'm not bothered. You know how this works. I'm not telling you.'
Most 'influencers' don't have two brain cells to rub together. I have had the misfortune of watching a couple of them. Their videos (maybe I'm missing something) seemed to be completely devoid of content. I think a lot of them do it as they are otherwise unemployable. It's easy to promise and not deliver, but the gullible will follow them, and what's more, send money. For more nothingness.
@@brianartilleryI don’t know if it would be accurate to say “most,” because being an influencer and/or content creator is not something you can do without some skill. Your best case for that might be Nepo babies (nepotism babies; children of already famous and/or rich people). While there’s definitely a lot of low-effort content out there, I don’t think it’s productive to write off a large group of people just because you watched a couple and came to the conclusion that they are idiots.
The way I describe this channel to people when I'm recommending it to them is "it's this extremely chill British dude who just... makes videos about whatever the heck he wants, and he has all sorts of hobbies so you never know quite what to expect." This video has strengthened my confidence in that description. Keep being awesome, Shrimp!
I’m perfectly fine with the amount of pickling and preservatives food content lately. You generally make really any topic interesting and I love preserving food so it works out
In spring I felt quite conspicuous traipsing through my local parks cutting elderflowers so that I could be following your elderflower & rose cordial recipe. I wouldn't have thought that I'd be back a few months later, going after what's left of the elderberries to follow another of your recipes. This gets me out of the house, into a park and in the end, I can look forward to an interestingly flavoured gin 😅 Many thanks!
I’m just here to say that I really enjoy these videos. I often think this is lacking in many RUclips cooking videos. We tend to see the final result of perfected recipe tests… but I like to see the ‘try’ process too because this helps with skills and learning what works. Your videos (at least give me the impression) that you’re just filming as you go and seeing what happens.
These types of Atomic Shrimp videos always take me back to my childhood memories. My dad used to forage for ingredients, then blend old recipes and his own ideas to create (not always) wonderful things to try. Sadly he passed away when I was 12, but watching Mike's adventures always sparks a memory and makes me smile. Also makes me strive to one day do it myself.
"I did a little dance there" I can relate x) cooking (and food) is absolutely important in my life (as my way to show affection) and I too usually do a little dance when a little experiment goes this well, the syrup looked amazing
historically i’ve been someone who dislikes complex flavours, but i can say your videos have absolutely made a difference to the way i cook. seeing you experiment with blends like this has made me curious and i’ve discovered that there’s actually quite a lot i was missing out on before when i wasn’t quite as adventurous. thank you!
As a Southerner of the United States, absolutely sweet jams and pork go together, no surprises here for me! It took me a long time to understand why so many country folk put grape jelly on their sausage biscuits, but once I tried it I understood immediately. There's something so nice about the sweetness of jelly juxtaposed with the spiced sausage and savory biscuit that works tremendously together. I'm a fan.
i make elderberry syrup for winter colds, with honey instead of sugar, i will try this next year. I made 14 jars of chutney, based on your recipe with green toms. mild medium and spicy. maturing for xmas gifts. Cheers😊
I can imagine the joy this brought you, trying it with all sorts of combinations, really nice to see I'll probably steal that recipe and try it with some other cheeses like Camembert or maybe goats cheese
hey atomicshrimp this was amazing, i tried it myself but i took a few liberties (i only had a handful of blackberries and raspberries and i blended them up and i used a microwave instead) but everything else i followed was to the letter and it was so good! it goes great on icecream like you said, thank you so much!
The croissant didn’t seem like a weird combination to someone who loves pork and apple sauce at all, it looked wonderful! I also had gammon with mango chutney the other day, which was fantastic!
I just wanted to say that I really like your videos. With all the chaos in the world, it is so relaxing to watch your stuff. Thank you so much for sharing with us.
@@chipperkeithmgb White bread remains the most popular, with 76% of people saying they eat it; by contrast only 33% of people say they eat brown bread and 36% wholemeal.
I can imagine the sauce would also do well with game meat. As for the amount of liquid you drove off: you can drive off even more. In the Netherlands we have apple syrup that is so thick you need a knife to apply it. (Though commercial products are 50% beet sugar).
That sounds like Apple Butter here in the USA. It's apples cooked down with extra sugar and spices until it reaches the consistency of softened butter. The extra sugar reacts with the pectin to thicken the mixture like jam.
@@kjdude8765 it's in the same family but apple butter is chunky/jammy from what I understand, while apple syrup is more akin to a very thick maple syrup. So only made with the juice from the apple rather than a tree.
@@oetgaol I've never had it chunky but it is thick with pulp, Its basically spiced, reduced applesauce. The Dutch make some awesome syrups. Though my kids lacked an appreciation for Schenkstroop after growing up on Maple Syrup.
This sauce looked incredibly good! My first thought was "try it with cheese" and I was glad to see you did haha. I wonder if you like Kombucha? It'd be the perfect way to use all those forageables you gather.
I've been having a pretty rough day, but this video is such a nice break from it. The tone is very straightforward, very casual, not too exciting but not boring either, and the content is very interesting. As someone who's been trying to learn to cook by taste rather than from recipes, your videos have been a big inspiration for me, and I've had some great results so far
I've made raspberry syrup out of raspberries that grew in my backyard before, so now this has me wondering if they could be used for something like this as well.
Wonderful recipe. I will definitely try it out. Here in northern parts of Serbia, a cherry sauce is regularly served with meat at Sunday lunch :) Other parts though, prefer tomato or dill sauce.
Its weird... I don't expect anyone to really understand.. but I am a strangely picky eater. I have a strange mental issue where I get terrible (mainly gross) things stuck in my head, and it will instantly kill my appetite for whatever I'm eating. The only thing i can reliably eat is cereal. So, i have a pretty terrible diet... :/ But the stuff you make always looks so amazingly good. Ive always wished there was a way for all of us to taste it! I mean... besides just mimicking the recipe at home ourselves, or course.. Please keep doing what you, Mike. Because I genuinely love watching it. Thank you for sharing your hobbies and interests with us.
i love that your videos follow you along the process of what you're doing. your thoughts, expectations, and outcomes, no matter if it works or not. its always a learning experience.
We had an elderberry bush (more like a tree really) at the back of the garden growing up. My Dad, while I helped him dig the compost heap as a kid, would often walk over and nibble a few, testing if they were ripe. I tried it once... only once. But he used them every year, and we'd walk the dog down the riverbank all the time and in blackcurrant season, we'd collect them in used ice cream tubs. We also had an apple tree - every council house built around that time had a fruit tree in the back garden. And finally, my Dad had a couple of well established rhubarb plants. SO, every year, around the same time of the year, when you opened our freeze, the four shelves would be FILLED back to front with 1) rhubard shelf 2) elderberry shelf 3) blackcurrant shelf 4) apple shelf. My mam would come back with the shopping and be like ..... Ernie, WHY have you filled the entire freezer? "It's good stuff! You could make a crumble!". Yeah, a crumble a day for the next 2 months... That's not all. I'd go into the drawers under the staircase to find my old Beano comics when I was bored, and be greeted with 200 or so more apples, rolled up carefully in old newspaper. The man just wouldn't waste ANYTHING, growing up in the ration days of World War 2. So after a while, my Dad would take most of it all to the neighbours, lots of older people in our street, they loved it. Got their Mrs Beatons books out and did crumbles. I learned how to make one, and years after I left home, I'd still be at my Dads place with my kids during summer and autumn months, cutting DOZENS of thick sticks of rhubarb, nicking the elderberries, raiding that apple tree etc. Rhubard is sick expensive in supermarkets, I'd be handing out £20 worth of rhubarb to half a dozen or so people up and down the street from his plants, making sure none of it was wasted. Older people, the younger ones had no idea what it was for. And all those blackberries that grow everywhere near the river, my Daughters and me, we pick them on the way to the park (which has an animal enclosure with deer). For a few weeks of the year, we hand feed them tubs and tubs of blackberries, which they love, till their faces (and our hands) and basically stained purple.
I wonder if, instead of putting vintage cheddar on your bacon croissant, you could make another batch of Atomic Shrimp Brand Sloe-Juice Set Cheese. I also wonder if you might consider putting that syrup on a steak served with some tomatoes and fresh, sliced, mozzarella cheese.
I was hoping you would use cheese with this beautiful sauce. I love that you just did what you wanted with it. I love making syrups and jams. It's sad how much we loose to the reduction tho! I have such a great appreciation for the work and beauty that comes with the making. It gives us at least a reason for the price when we buy a sauce in a specialty shop. I try to make my own, when I can.
My dad, deceased many moons ago, would have enjoyed watching these very much, he loved experimenting with food. My best friend is enjoying your videos now 😊
Glad to see you tried it with pork. As soon as you made the sauce, I was saying "try it with pork!" to you, knowing perfectly well you couldn't hear. The sauce sounds and looks amazing.
I do love frozen berries when you take them out of the freezer and they get that white frost accross thier surfaces like very wintery grass with a hard frost on it that I love to crunch underfoot
If you have so many berry fruits, it would be a great idea to make your own vinegar. You can use it as a normal vinegar for salads, fried dishes, marinades etc, but these will also add extra depth and fruity zing to the recipes like the one in the video :) Best homemade vinegars, in my opinion, are: blackberry, black currant, red currant, strawberry with mint, apple, figs and raisins.
I think it would be a good topping if you ever made a cold savoury meat pie and I'd say cheeses to try with it would be something like crumbly Lancashire or Cambozola. I love the amount of experimenting you do and this just made me feel really warm and cozy inside. The ribs and croissant really made my mouth water!
Slice a whole pork loin in 5mm cuts and marinade in fruit sauce, soy, garlic and ginger. Overnight in the fridge will make it a good basis for a stir fry. I make it with raspberry vinegar.
It looks delicious, and you described it very well :) Would it also go quite nicely on that sweet pizza you made in one of your challenges? I think was like muffins, mozzarella, and pear/apples? It would overwhelm but it could also be the main star of the dish?
I love making homemade sodas. My favourite is mango syrup made with the big cans of mango pulp I can buy at Tesco, and then making the drink up with cheapy lemonade instead of sparkling water. It tastes amazing, really refreshing. Acid is really the thing that makes sodas pop, though, so if you make up a soda with a simple fruit syrup instead of the vinegar pickly thing you did, you really do need lemonade, lemon juice in a dasher, or an acid phosphate dasher.
There's an American Indian restaurant in Denver that makes braised bison with a sauce of whatever berries are in season that your last experiment was very reminiscent of! If you're able to find some in the UK, there's a company (Seka Hills) run by members of the Yocha Dehe people of California that produces olive oil, but also an elderberry balsamic that you might be interested in trying. Maybe not a weird thing in a container, but there are an unfortunately small number of indigenous owned companies, so definitely something atypical to try!
Sounds and looks delicious. I'm not a fan of straight up oil and (plain) vinegar and allergic to dairy, so I'll definitely gove this a try as a salad condiment. And those ribs? Oh my 😋
Looks class man, have an elderberry bush out the back I've yet to put to use, I'm excited to give this a try next year for sure! Also glad to see someone making some good shrub - I bet that was refreshing haha
Elderberries are so good when they are cooked with cinnamon, allspice and ginger. I never tried adding black pepper, will do it next time. The elderberries are called Hollunder, Holler, Holda or Holle in German after the old Goddess of Winter and Death (rebirth), Frau Holle. Old folks tales say that people used to respectfully lift their hats when passing an elderberry bush. Before modern medicine, many country folks owed their live to it´s medicin. The berries are full of vitamins, iron, and other stuff that is really helpful in winter. The elderberry flowers are very good for 🤒fever. The bark was used against constipation and to induce abortions, but it can be dangerous, so it fell out of use since we have safer alternatives. When winter gets really ☔🌧nasty and ❄awful, a hot toady ☕😀 with elderberry juice, ginger, allspice cinnamon and honey 🍯🐝 is just the thing. You can improve it with a slice of lemon,🍋 a little apple 🍎 juice and star anise.😋 Elderberry rules!!!
Mr. Shrimp. Your videos bring me so much happiness. Thank you. :) Also, I love the elderberry content. Do a bit of elderberry foraging here in SoCal myself.
Wow, those ribs are to die for! Deffo gonna try this as a cordial next summer - I really liked the simple switchel, but this looks like a much more interesting version of it. P.S. To avoid staining your litmus paper with the liquid, you can try and use the wick effect of the paper and look at the color above the piece which you've dipped in. Alternatively, you can dilute your thing 10x and bump the result one notch down (only works for acids tho).
I'm new to watching your channel but I really enjoy it. Have you ever tried peanut butter/ American cheese sandwich? My wife says it's weird but I have always loved it.
The only downside of making stuff like this is having your friends come over and you want to offer them some and they ask you what it is and you have to explain what madness you created lol
That looks like an excellent sauce. Definitely looks delicious with the ribs. I bet great on a sandwich of over light eggs, bacon, and a mild cheese. Yum.
My day just got 💯 better! I have a hot cuppa, a comfy armchair and a Shrimp video to watch. Smashing!!😊😊😊😊😊 Edit: I wonder if your sauce would make some leftover Christmas turkey do a song and dance?
Loved this One, takes me back to my years in Italia, did exactly that, Amazing what there is out there, and there Is, less here in uk, but if the desire is there . .
I've tried Pontack Sauce. It was all right. Nothing special about it. And if you make it, it's recommended that you leave it to mature for at least two years. I don't know about you, but I'm not that patient! Your sauce looks far better in every way. Thanks for sharing!
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You know what I love about this channel? The guy seems completely devoid of any and all ego. He never gives the impression that it's all about him. I mean sure, he explores topics he personally finds interesting, but it's always stuff others might find interesting as well. Makes you feel like you're along for a fun journey. It's very refreshing in this modern age of self-absorbed "influencers" and metric-chasers.
It's not about the money and being "the best." It's about sharing, about creative ideas and experiences, etc.
Cooperation > competition.😊
We love this channel for it! 😊❤
Like the great steve1989, there are never, ever, any urgings to 'like, share, and subscribe.'
It's like: 'You can if you want, but if not, I'm not bothered. You know how this works. I'm not telling you.'
Most 'influencers' don't have two brain cells to rub together. I have had the misfortune of watching a couple of them. Their videos (maybe I'm missing something) seemed to be completely devoid of content. I think a lot of them do it as they are otherwise unemployable. It's easy to promise and not deliver, but the gullible will follow them, and what's more, send money. For more nothingness.
@@brianartilleryI don’t know if it would be accurate to say “most,” because being an influencer and/or content creator is not something you can do without some skill. Your best case for that might be Nepo babies (nepotism babies; children of already famous and/or rich people). While there’s definitely a lot of low-effort content out there, I don’t think it’s productive to write off a large group of people just because you watched a couple and came to the conclusion that they are idiots.
The way I describe this channel to people when I'm recommending it to them is "it's this extremely chill British dude who just... makes videos about whatever the heck he wants, and he has all sorts of hobbies so you never know quite what to expect."
This video has strengthened my confidence in that description. Keep being awesome, Shrimp!
I’m perfectly fine with the amount of pickling and preservatives food content lately. You generally make really any topic interesting and I love preserving food so it works out
'Fruit obsessed Columbo' is the funniest thing you've ever said.
In spring I felt quite conspicuous traipsing through my local parks cutting elderflowers so that I could be following your elderflower & rose cordial recipe.
I wouldn't have thought that I'd be back a few months later, going after what's left of the elderberries to follow another of your recipes.
This gets me out of the house, into a park and in the end, I can look forward to an interestingly flavoured gin 😅
Many thanks!
I’m just here to say that I really enjoy these videos. I often think this is lacking in many RUclips cooking videos. We tend to see the final result of perfected recipe tests… but I like to see the ‘try’ process too because this helps with skills and learning what works. Your videos (at least give me the impression) that you’re just filming as you go and seeing what happens.
You know you've made something good when it's supposed to last the winter but doesn't stay in the jar for longer than a few meals 👍👍
These types of Atomic Shrimp videos always take me back to my childhood memories. My dad used to forage for ingredients, then blend old recipes and his own ideas to create (not always) wonderful things to try.
Sadly he passed away when I was 12, but watching Mike's adventures always sparks a memory and makes me smile. Also makes me strive to one day do it myself.
"I did a little dance there" I can relate x) cooking (and food) is absolutely important in my life (as my way to show affection) and I too usually do a little dance when a little experiment goes this well, the syrup looked amazing
Shrimp saying "That is so good, I did a little dance then!" absolutely made me grin. I love the uncontrollable good-food dance.
historically i’ve been someone who dislikes complex flavours, but i can say your videos have absolutely made a difference to the way i cook. seeing you experiment with blends like this has made me curious and i’ve discovered that there’s actually quite a lot i was missing out on before when i wasn’t quite as adventurous. thank you!
As a Southerner of the United States, absolutely sweet jams and pork go together, no surprises here for me! It took me a long time to understand why so many country folk put grape jelly on their sausage biscuits, but once I tried it I understood immediately. There's something so nice about the sweetness of jelly juxtaposed with the spiced sausage and savory biscuit that works tremendously together. I'm a fan.
i make elderberry syrup for winter colds, with honey instead of sugar, i will try this next year. I made 14 jars of chutney, based on your recipe with green toms. mild medium and spicy. maturing for xmas gifts. Cheers😊
I can imagine the joy this brought you, trying it with all sorts of combinations, really nice to see
I'll probably steal that recipe and try it with some other cheeses like Camembert or maybe goats cheese
hey atomicshrimp this was amazing, i tried it myself but i took a few liberties (i only had a handful of blackberries and raspberries and i blended them up and i used a microwave instead) but everything else i followed was to the letter and it was so good! it goes great on icecream like you said, thank you so much!
14:53 'Nucleation sites'. Your knowledge and utilisation of the English language is one of the many things we love about this channel. 😂
Why is this video so comforting. I feel the warmth of your kitchen from here
There is only one problem with this video; we did not get to see your happy dance, lol Thank you for sharing. Be well
The croissant didn’t seem like a weird combination to someone who loves pork and apple sauce at all, it looked wonderful! I also had gammon with mango chutney the other day, which was fantastic!
Pork chops glazed with mango chutney is my favourite
I usually cook a big gammon ham at Christmas and the two best glazes I've found are mango churney or marmalade and grain mustard :)
Mango chutney sounds fantastic
@@Colganology When I am at my sisters for Christmas she likes to have a turkey but the rest of us always much prefer a gammon joint also
A lot of these old ketchups would have been used to flavour a white bechamelsauce which is why they're often runny
I just wanted to say that I really like your videos. With all the chaos in the world, it is so relaxing to watch your stuff. Thank you so much for sharing with us.
I think you could go into production making such a versatile syrup. My mouth was watering all the way through this video!
YES! I love hedgerow recipe videos. They are my absolute favorite, thanks for sharing
Of course he tried it on beans😊😊
I've made blackberry vinegar with my aunt for years. Makes a great base for stir frys
For mature cheese I'd suggest wholemeal bread with its own character to balance flavours with the sauce.
Brits really do eat mostly white bread
@@GigaBoost not true
@@chipperkeithmgb White bread remains the most popular, with 76% of people saying they eat it; by contrast only 33% of people say they eat brown bread and 36% wholemeal.
I can imagine the sauce would also do well with game meat.
As for the amount of liquid you drove off: you can drive off even more. In the Netherlands we have apple syrup that is so thick you need a knife to apply it. (Though commercial products are 50% beet sugar).
That sounds like Apple Butter here in the USA. It's apples cooked down with extra sugar and spices until it reaches the consistency of softened butter. The extra sugar reacts with the pectin to thicken the mixture like jam.
@@kjdude8765 it's in the same family but apple butter is chunky/jammy from what I understand, while apple syrup is more akin to a very thick maple syrup. So only made with the juice from the apple rather than a tree.
@@oetgaol I've never had it chunky but it is thick with pulp, Its basically spiced, reduced applesauce. The Dutch make some awesome syrups. Though my kids lacked an appreciation for Schenkstroop after growing up on Maple Syrup.
Mmmmm, ... Appelstroop!
that sounds absolutely delicious and I am moving to the netherlands now
This sauce looked incredibly good! My first thought was "try it with cheese" and I was glad to see you did haha.
I wonder if you like Kombucha? It'd be the perfect way to use all those forageables you gather.
My first was "try it with ice cream"! 😊
It's like a mega monkey's blood!
I am so glad I held on watching this video until after I had lunch. Lovely video as always.
I've been having a pretty rough day, but this video is such a nice break from it. The tone is very straightforward, very casual, not too exciting but not boring either, and the content is very interesting.
As someone who's been trying to learn to cook by taste rather than from recipes, your videos have been a big inspiration for me, and I've had some great results so far
i use to think elderberries were jus berries that were old, so were elders lol
I've made raspberry syrup out of raspberries that grew in my backyard before, so now this has me wondering if they could be used for something like this as well.
Wonderful recipe. I will definitely try it out.
Here in northern parts of Serbia, a cherry sauce is regularly served with meat at Sunday lunch :)
Other parts though, prefer tomato or dill sauce.
I was drooling at the sight of the croissant, looks amazing
I pureed extra onions into my pontack sauce so it thickened up, turned it into a fruity spicy ketchup. The same worked with blackberries.
Its weird... I don't expect anyone to really understand.. but I am a strangely picky eater. I have a strange mental issue where I get terrible (mainly gross) things stuck in my head, and it will instantly kill my appetite for whatever I'm eating. The only thing i can reliably eat is cereal. So, i have a pretty terrible diet... :/
But the stuff you make always looks so amazingly good.
Ive always wished there was a way for all of us to taste it! I mean... besides just mimicking the recipe at home ourselves, or course..
Please keep doing what you, Mike. Because I genuinely love watching it. Thank you for sharing your hobbies and interests with us.
i love that your videos follow you along the process of what you're doing. your thoughts, expectations, and outcomes, no matter if it works or not. its always a learning experience.
We had an elderberry bush (more like a tree really) at the back of the garden growing up. My Dad, while I helped him dig the compost heap as a kid, would often walk over and nibble a few, testing if they were ripe. I tried it once... only once. But he used them every year, and we'd walk the dog down the riverbank all the time and in blackcurrant season, we'd collect them in used ice cream tubs. We also had an apple tree - every council house built around that time had a fruit tree in the back garden. And finally, my Dad had a couple of well established rhubarb plants.
SO, every year, around the same time of the year, when you opened our freeze, the four shelves would be FILLED back to front with 1) rhubard shelf 2) elderberry shelf 3) blackcurrant shelf 4) apple shelf. My mam would come back with the shopping and be like ..... Ernie, WHY have you filled the entire freezer? "It's good stuff! You could make a crumble!". Yeah, a crumble a day for the next 2 months...
That's not all. I'd go into the drawers under the staircase to find my old Beano comics when I was bored, and be greeted with 200 or so more apples, rolled up carefully in old newspaper. The man just wouldn't waste ANYTHING, growing up in the ration days of World War 2.
So after a while, my Dad would take most of it all to the neighbours, lots of older people in our street, they loved it. Got their Mrs Beatons books out and did crumbles. I learned how to make one, and years after I left home, I'd still be at my Dads place with my kids during summer and autumn months, cutting DOZENS of thick sticks of rhubarb, nicking the elderberries, raiding that apple tree etc. Rhubard is sick expensive in supermarkets, I'd be handing out £20 worth of rhubarb to half a dozen or so people up and down the street from his plants, making sure none of it was wasted. Older people, the younger ones had no idea what it was for.
And all those blackberries that grow everywhere near the river, my Daughters and me, we pick them on the way to the park (which has an animal enclosure with deer). For a few weeks of the year, we hand feed them tubs and tubs of blackberries, which they love, till their faces (and our hands) and basically stained purple.
Literally all the food (and drink!) you made with the sauce looks so good!
great job
I can imagine this sauce going great with winter meats, like ham or turkey (anywhere cranberry sauce works)
I wonder if, instead of putting vintage cheddar on your bacon croissant, you could make another batch of Atomic Shrimp Brand Sloe-Juice Set Cheese.
I also wonder if you might consider putting that syrup on a steak served with some tomatoes and fresh, sliced, mozzarella cheese.
I was hoping you would use cheese with this beautiful sauce. I love that you just did what you wanted with it. I love making syrups and jams. It's sad how much we loose to the reduction tho! I have such a great appreciation for the work and beauty that comes with the making. It gives us at least a reason for the price when we buy a sauce in a specialty shop. I try to make my own, when I can.
My dad, deceased many moons ago, would have enjoyed watching these very much, he loved experimenting with food. My best friend is enjoying your videos now 😊
Glad to see you tried it with pork. As soon as you made the sauce, I was saying "try it with pork!" to you, knowing perfectly well you couldn't hear. The sauce sounds and looks amazing.
I love this stuff. You are the ONLY channel I watch do this sort of stuff.
Cant wait for more!! :)
"I did a little dance..." Totally understand. Love it.
I do love frozen berries when you take them out of the freezer and they get that white frost accross thier surfaces like very wintery grass with a hard frost on it that I love to crunch underfoot
I have that lovely book on my bookcase too! Great idea using the syrup as a cordial!
If you have so many berry fruits, it would be a great idea to make your own vinegar. You can use it as a normal vinegar for salads, fried dishes, marinades etc, but these will also add extra depth and fruity zing to the recipes like the one in the video :) Best homemade vinegars, in my opinion, are: blackberry, black currant, red currant, strawberry with mint, apple, figs and raisins.
I think it would be a good topping if you ever made a cold savoury meat pie and I'd say cheeses to try with it would be something like crumbly Lancashire or Cambozola. I love the amount of experimenting you do and this just made me feel really warm and cozy inside. The ribs and croissant really made my mouth water!
You are so lucky that you get to forage like that peacefully.
Also it is so worth it when you make it and really enhances your meals and snacks.
Slice a whole pork loin in 5mm cuts and marinade in fruit sauce, soy, garlic and ginger. Overnight in the fridge will make it a good basis for a stir fry. I make it with raspberry vinegar.
I imagine the pepper in the sauce helps it go well with strawbs - black pepper goes really well with strawberries.
My mom makes raspberry vinegar. I love it with honey, lemon juice and natural mineral water. ❤
Another great recipe, Mr Atomic Shrimp! 🎉
It looks delicious, and you described it very well :)
Would it also go quite nicely on that sweet pizza you made in one of your challenges? I think was like muffins, mozzarella, and pear/apples? It would overwhelm but it could also be the main star of the dish?
I love making homemade sodas. My favourite is mango syrup made with the big cans of mango pulp I can buy at Tesco, and then making the drink up with cheapy lemonade instead of sparkling water. It tastes amazing, really refreshing. Acid is really the thing that makes sodas pop, though, so if you make up a soda with a simple fruit syrup instead of the vinegar pickly thing you did, you really do need lemonade, lemon juice in a dasher, or an acid phosphate dasher.
Atomic Shrimp invents "Omnisauce".
There's an American Indian restaurant in Denver that makes braised bison with a sauce of whatever berries are in season that your last experiment was very reminiscent of!
If you're able to find some in the UK, there's a company (Seka Hills) run by members of the Yocha Dehe people of California that produces olive oil, but also an elderberry balsamic that you might be interested in trying. Maybe not a weird thing in a container, but there are an unfortunately small number of indigenous owned companies, so definitely something atypical to try!
I've been wanting to make elderberry syrup. Thanks a million for posting this video!!! Also I've been wondering about Bob Warosa🤷🤭
Yesssss! I love it when you upload, makes me so happy! ❤️
Sounds and looks delicious.
I'm not a fan of straight up oil and (plain) vinegar and allergic to dairy, so I'll definitely gove this a try as a salad condiment.
And those ribs? Oh my 😋
Gosh. Might have to have a go at that with all the frozen fruit I have in my freezer. The ribs looked spectacular.
Looks class man, have an elderberry bush out the back I've yet to put to use, I'm excited to give this a try next year for sure! Also glad to see someone making some good shrub - I bet that was refreshing haha
I have that country harvest book and absolutely adore it ❤️
Elderberries are so good when they are cooked with cinnamon, allspice and ginger. I never tried adding black pepper, will do it next time. The elderberries are called Hollunder, Holler, Holda or Holle in German after the old Goddess of Winter and Death (rebirth), Frau Holle. Old folks tales say that people used to respectfully lift their hats when passing an elderberry bush. Before modern medicine, many country folks owed their live to it´s medicin. The berries are full of vitamins, iron, and other stuff that is really helpful in winter. The elderberry flowers are very good for 🤒fever. The bark was used against constipation and to induce abortions, but it can be dangerous, so it fell out of use since we have safer alternatives. When winter gets really ☔🌧nasty and ❄awful, a hot toady ☕😀 with elderberry juice, ginger, allspice cinnamon and honey 🍯🐝 is just the thing. You can improve it with a slice of lemon,🍋 a little apple 🍎 juice and star anise.😋 Elderberry rules!!!
Looks great, thanks for another fun video
You have essentially made a gastrique. Good for grilled and roasted meats. Well done.
Mr. Shrimp. Your videos bring me so much happiness. Thank you. :) Also, I love the elderberry content. Do a bit of elderberry foraging here in SoCal myself.
Feel free to call him Mike
I like to call him Mr. Shrimp too
Excuse my ignorance, but what does the abbreviation SoCal stand for?
@@evelinharmannfan7191 Southern California
@@evelinharmannfan7191 South California
I love your food/cooking videos. I’m a a 28 year old woman and they are my comfort videos 😅 bacon, Brie & cranberry sauce is my fave
Please don't apologize for the jammy videos, because personally I love it!
Wow, those ribs are to die for!
Deffo gonna try this as a cordial next summer - I really liked the simple switchel, but this looks like a much more interesting version of it.
P.S. To avoid staining your litmus paper with the liquid, you can try and use the wick effect of the paper and look at the color above the piece which you've dipped in. Alternatively, you can dilute your thing 10x and bump the result one notch down (only works for acids tho).
FWIW, I really enjoy the jam and pickle content. Two types of food I really enjoy.
14:20 im watching columbo right now so this got a good laugh out of me, thank you for the video!
Atomic Shrimp is a hampster, and Jenny smells of elderberries
Your mother was a hamster and your father smelt of elderberries ! - some Frenchman
12:05 I love the handle of your knife! It reminds me of my favorite style of painting; pointillism. Absolutely beautiful!
I'm new to watching your channel but I really enjoy it. Have you ever tried peanut butter/ American cheese sandwich? My wife says it's weird but I have always loved it.
The only downside of making stuff like this is having your friends come over and you want to offer them some and they ask you what it is and you have to explain what madness you created lol
That looks like an excellent sauce. Definitely looks delicious with the ribs. I bet great on a sandwich of over light eggs, bacon, and a mild cheese. Yum.
this made me soo hungry, went and had a cheese sandwich, its 2am
Hey shrimp. I don't know if it was just for me, but the outro cards did not appear on this one. Great video like always. Damn this made me hungry.
Just one more thing...
My day just got 💯 better! I have a hot cuppa, a comfy armchair and a Shrimp video to watch. Smashing!!😊😊😊😊😊 Edit: I wonder if your sauce would make some leftover Christmas turkey do a song and dance?
Have you considered gently frying the pulp with onions etc? If you can preventing from burning, I expect it to be worth the effort.
Wonderful sauce.. mix with steak (Venison if budget allows) and chocolate .
9:10 like a jam-stone? :D
Good one 😅
A resounding success! I'm now also imagining it might work as a variation of kir royale.
I was willing you to use fava beans to fully justify me saying ‘Your fava smells of elderberries’ - oh well…
Loved this One, takes me back to my years in Italia, did exactly that, Amazing what there is out there, and there Is, less here in uk, but if the desire is there . .
Very enjoyable video as always, made me pretty hungry ngl those ribs looked amazing.
You could pack that fizzy drink into can so other people can review it as weird stuff in a can
Id love to see you make kombucha or kvass with some of your foraged foods.
My grandma used to put sugar and lemon juice with sliced strawberries, they release a delicious juice
In Korea they make plum syrup and they also add it to fizzy water to make a plumade
saft! you put syrup with water. norwegian approved
Since this stuff has vinegar in it, it’s presumably considered a shrub in English when used as a drink syrup.
Tip when passing something through a sieve is use a ladle to press down you speed up the whole process a lot!
I think that probably works ok for sauces with a few lumps. Does not work for fruit with a lot of seeds. I tried.
@@AtomicShrimp yeah maybe works better with a chinois than sieve!
Wow that is some colour 😃If his stains your shirt, it will stay there probably until the universe heat death.
The croissant looks so good, all the food does, so inspiring ❤
I think this would be lovely with boiling water and slice of lemon as a hot drink
I've tried Pontack Sauce. It was all right. Nothing special about it. And if you make it, it's recommended that you leave it to mature for at least two years. I don't know about you, but I'm not that patient!
Your sauce looks far better in every way. Thanks for sharing!