Another thing worth saving is the rinds from hard cheeses like Parmesan. You can put them into soups and they give a great flavor. I just keep them in the freezer.
@@nowheregirl3858 I only know of Babybel cheese who does that, and they make the wax bright-red to make it obvious it's inedible, but I believe you; that sounds typical for cheaper brands.
@@MK_ULTRA420 It's not specific to cheap cheeses. Edam is traditionally waxed (red), and some varieties of Gouda also have a waxed exterior (yellow or red). That I know of there are also some Danish waxed cheeses, and many varieties of Manchego (the Spanish cheese, not the unrelated Mexican one) have a wax coating (on top of the cheese's natural rind, which has always struck me as odd; these are normally black in my experience). There are many others, but not ones with which I'm familiar. Few though would anyone confuse with being something you'd want to eat. Also, as an aside, paraffin waxes, such as used on cheeses, are food grade and edible, but you wouldn't _want_ to eat them nor is there any reason to.
Not surprised about colour from onion peels: the traditional way to dye Easter eggs in the former Soviet Union and some Eastern European countries (Poland, Czechia, probably others) is to boil eggs with onion peels. Looks good, cheap and as natural as it gets.
@@benholroyd5221 agreed, if youre worried about grit that fine then just throw the whole stock away. and even if there were some particulate grit in there, its been sterilized, so it's safe to eat.
You have tought me so much over the years, its too many things to name. Your attitudes and perspectives and truly endearing. You have become a role model for me in how i want to live my own life and how i should look at things. You were the real tip nobody asked for! Thanks for being so constratiagious ;)
I told my mom about the vegetable stock technique, and we both agree it’s a fantastic idea. We’re big soup eaters in my house, so having a good stock handy would be incredibly helpful. God willing we will start doing that as well.
@@mmmmmmolly Because the outside of cans tend to be incredibly dirty and contaminated. And the moist air in refrigerators tends to condense on cans and helps bacteria on cans grow. The cans also react with oxygen once opened and makes food in it go off faster and taste bad. If you need to store remaining food, poor it in another clean container you can close.
@@BLY99 i tend to rinse my cans. But how are they different from jars you can buy? I've seen some dirty jars too in the supermarket. Doesn't the moist air condense on any container you put in the fridge and help bacteria grow on those? Jars, bowls, etc. If i store something in an opened can I'll use ot up in 1-2 days anyway. Have been doing it and never had a problem.
Consider freezing some of your prepared stock in ice cube trays, for when you just need to throw a little bit of stock into a recipe for moisture and flavor. that's an old Alton Brown trick if I recall correctly. Saves you from having to break out the chisel and hammer. I wish I could taste that dandelion brew when it's done.
I spotted your labels on the lid, one thing I like to do is use a dry erase marker, it'll adhere well when you leave the marked container in the fridge freezer, and come off with a moistened finger/napkin dabbed in baking soda. Works on plastic, glass, metal, you name it!
When I saw the dog digging on the beach I half-expected you to be picking samphire in the next shot. When I was a kid my parents would take me to Cleethorpes cockle picking - we'd come home with thousands of cockles and big bags full of samphire.
An unsolicited tip for your unsolicited tip's tops: Give that nutella lid a wipe with some isopropanol to get rid of the date printing, it'll look ever so neat and lovely!
@@brewski118sempire yeah we call bars made of oats and usually butter Flapjacks, we call pancakes pancakes but if theyre thick ones with bubbles etc then theyre american pancakes or buttermilk pancakes, if theyre small ones with a little rise and sometimes a bit of crisp on the edge then theyre usually scotch pancakes (also known as drop scones), and if theyre thin theyre crepes, thick crepes are what we know as standard pancakes.
Hi Mike. I was diagnosed with cancer last week at age 23 and I'm going in for surgery this week. Just wanted to show my appreciation for your content and thank you for all the laughs and lessons.
@@AtomicShrimp Thank you kindly, Shrimp! They've got some of the best surgeons in the country (Trinidad and Tobago) on my case. I'm trying to be positive.
Decision not to salt until final use is good and right and true. I usually reduce the stock a lot more and freeze it in ice cube bags. Also, I strain through cheesecloth, so I can wring all the liquid out. Oh, and the soup looked absolutely delicious. 👍🏾
My husband and I just got married and we have been cooking a lot. We made a stock box because of this video and I am now making my first pot of stock. Thank you for the help and advice for us newly-weds!
I would absolutely buy a book from you about general cooking tips. Things like a cheat sheet on types of dough/how to make and cook them and their uses (bread vs crackers, etc), how you brainstorm uses for limited ingredients and know what would work together, and honestly, how you even know the temperature and time to cook such experimental things. The knowledge you have regarding easy, budget meals and how to really make the most from cheap ingredients is something I envy and hope to develop myself. I'd love to break the mindset of "I can't afford to buy a nice meal, and I don't have the time to make my own," but it seems so intimidating to start.
Superb. Doing similar things to try to make some kind of stock for first time in my life.. Growing up with Tesco 24hr in west London and now living in a forest in deep Europe, I'm fairly proud that I'm actually doing anything like this, and you've been an inspiration and very welcome confirmation about my own logical experimentation and critical thinking, even though it may not ever be perfect... And at least you are showing us not to be too scared to try this kind of stuff. I really hope more of us really learn more of this kind of stuff as the future unfolds... It's looking so dark already that we really need to start trying to look after ourselves better and more naturally. Cheers!
Greetings from central Europe, I just harvested some over a week ago and put most of them in saltwater with dill flowers. The rest I used in stir fry, put raw on my sandwiches and snacked raw. 😂
I really do love your videos - I've seen people describe you as someone making videos about loving and enjoying life, and that's exactly the content I want to see. I don't think I've ever watched a video of yours that I've disliked. Thank you. :)
When you mentioned how onion skins add a lot of flavour as well as colour I thought about Easter, because this onion skins are used in Poland it to colour eggs. Onion skins are boiled in some water and then egs are boiled in this liquid. It gives lovely deep brownish-redish colour. Than one can scrape designs on them and in Polish these are called "kraszanki". Best wishes Szymon
What a great way to reuse those little pots and nutella lids. I reuse the Yoplait Oui glass yogurt jars as candles. I thoroughly clean the jar out, put a wick inside, then fill it with melted wax. They make for great emergency candles when the power goes out.
Thank you for this small but significant addition to my kitchen routine! I was already saving scraps for broth/stock but only temporarily. It’s so obvious but insightful to keep it in the freezer! It fits perfectly in using scraps then ferment the cooked scraps in bokashi in order go into the compost eventually.
I love the comments sections on these videos, full of relevant thoughts, tips, and ideas-and doesn't suffer from jokey/meme comments drowning the rest out!
Oooh, I have a compost cage but ended up making more scrap than could really decompose in my dry environment. But this stock option should help. I'm not eating much soup in the hot summer here in the western US, but as fall comes in I'll try to remember this for sure 👍
Loved the garden segment, I’ve become more of a gardener this year and my fave thing to grow currently are potato plants. Planted about 40 forgotten and sprouting spuds from the supermarket and the plants are thriving and enormous at the bottom of the garden. Might grow them for life. They’re super pretty, looking forward to them flowering and eventually producing more potatoes.
Great little vid on such an interesting range of subjects. There’s a couple of things you may know but are worth saying. 1. In France until about 1960s, every small restaurant had a pot au feu (a stock pot on the fire) into which everything left on customers’ used savoury plates sent back to the kitchen was emptied. I think EU regs put an end to that but the stock was fantastic and a great base for sauces. 2. In Scandinavia lovage is a central ingredient in vegetable stocks. It really is a superb addition as it is strong and robust in flavour and just adds so much. So I grow it in the garden and use it in stews (especially lamb). I recently noticed that it is an ingredient in bought veg boulion. 3. Italians regard it as an insult to break up spaghetti. It’s considered bad luck in some areas. There are other pastas you can use though. 4. The wild radish idea os great. I collect young Jack by the hedge (garlic mustard) seeds for adding to salads and stocks and wow the fire in them. 5. We’re collecting elderflower heads at the moment for syrups and brewing. An essential for adding to sparkling water or gin and for making “champagne”. Your vids are superb resources to use to broaden my foraging habits. Cheers from Scotland 🏴
Thanks - interesting stuff! I've collected mature garlic mustard seeds and ground them to make mustard condiment - it's like a hot wholegrain mustard with a really interesting earthy flavour note (like beetroot)
I used to save the small amounts of vegetables that did not get served at dinner in a big plastic sherbet container, along with meat juices and scraps of meat from roasts. Once it was full it time to make a big pot of soup. Always very thick and filling.
Hengistbury Head always did and still has a piece of my heart. Many a wasted youth type memories from 25yrs ago. So nice to see it. Thanku for a great video.☺
Rat tail radishes have such a small harvest window. They go from crispy and spicy to woody really quickly. Best I've found is to pickle the young pods.
I can't speak for the flavor of onion skin, but as far as color is concerned it can be used to make actually a really beautiful natural dye. You'd be surprised the kind of rich, vibrant pigments you can get out of something as cheap and disposable as onion skin! Of course, this is generally combined with a mordant to help it bind properly to the fiber but it's really fun to experiment with.
I'd just generally like to thank you for making vids like these. Think I followed you for the scam baiting in the beginning, but these vids about food and cooking have really inspired me. My parents never taught me too much about cooking, so stuff like making stock and the like is actually quite fun to learn about! Your recipes have generally kinda helped me get out of my comfort zone with cooking. I've been cycling the same recipes over and over in the past and I recently made dumplings from scratch on my own! It was a really fun experience and really tasty! So cheers, British lad! You've really done this wee lil Finn a solid!
I have always frozen chicken carcasses for chicken lentil soup but would never have thought to do the same with the vegetable peelings . Thank you for the tip!
If you add peanut butter or another nut or seed butter (tahini is nice) to the mix when you make those flapjacks, you won't have to add oil and they will add in a lot of nutrition/protein as well as making the flapjacks taste a lot better.
If your pot hold too much residual heat when you turn the flame off and it burns things, you can move it to a different burner. That's one of those tips that seem obvious in retrospect, but very few people think about.
I find that those plastic lids you get on cardboard tubes of things such as instant gravy granules quite often fit into the top of a mug, keeping my tea warm for a little longer.
I was definitely not aware of this veg trimmings trick, and will definitely make use of it. In the spirit of sharing, my trick with potato peelings is, if you are making mash, gently simmer the (clean) peelings in milk which can then be added to the mash. Its amazing how much potato flavour (and presumably nutrients) can be extracted from them. I didn't invent this, I saw it elsewhere. Maybe Heston
i only use two brands of stock cubes, one for gravy but i also use another one just to make broths or my own version of soups... just by adding certain foods like pasta or spaghetti and meats such as pouched chicken or boiled pork or beef...
THANK YOU! Thank you very much! I am not the only nutjob who collects the bots of veggies in the freezer! Be careful about the loquat tree. I have killed one changing the pot it was in. They can be a tad on the fragile side on the root department. Here in Istanbul, we are flooded in them, every street has a few trees and the season is just about to be over. It makes me mad that people don't pick them but pay a truck load to the kilogram.
there is something about the way you make videos that is immensely satisfying to watch. also, i love that you called those flapjacks a fail when they turned out pretty good minus the flavour. maybe a 3-ingredient one would be incredible! maybe make an update with your twist on this?
I’ve a big box of dates, unused, I was going to make some chutney but that’s given me another idea. I’ll add some spices and the crushed up nuts at the bottom of their container. I’m the same with those little pots, it seems too wasteful to get rid. The Creme Catalan dishes are the same so now I make my own😍I love your videos, thank you.
After making my veg peelings stock, I dehydrate all the peels and make a stock powder from it then add a teaspoon to things. Onion peels are usually pretty inedible but I don’t notice them this way.
Those wild radish pods would be nice mixed into a simple green salad, I reckon. I'll have to keep an eye out for some. They might be superb pickled, too.
I keep "stock bags" in the freezer with bones from chicken, pork & beef; keeping the veg bits is a good idea, as I tend to compost most of that stuff Thanks Mr. Shrimp!
I haven’t seen single use dessert pots like that. Interesting! You can get packs of cat food lids (for tins) that don’t have to be used for cat food - they will fit any tin, plus similar sized pots.
You do want to mostly live in carbohydrates, though. Just not the starchy kind. Also, the wild radish (or even cultivated radish) seed pods can be fermented into a nice little spicy pickle.
Using cutoffs from vegetables and meat as the basis for stock is normal practice in better restaurant kitchens - you might want to use wine instead of water to add more taste.
And I thought I was the only one left saving all my vegetable trimmings for stock. My experience with potato trimmings differs. I think it adds a heartiness and texture to stock but I also typically use actual potato pieces as opposed to just skins.
The bit on the wild radish pods reminds me of a video from Jared Rydelek's Weird Explorer (a channel basically about finding fruits, beans etc around the world) where he tries regular radish pods first raw and then pickled. Now I wonder if the wild pods yield any difference in taste if it's pickled the same like that...
For a great fish soup I also save fish skin/bones and heads for stock, although I usually make the stock when I have fresh fish and then make the soup right away
Oh, I'm nearly a year late to the party, but I have celiac disease, and I make a version of the oats and dates thing that I use in place of graham cracker crust. Add in cinnamon and some walnuts that you've finely chopped in the food processor and you'll have it.
Okay, I'm here for the garden and mead updates, but I love a good container (😁‼️) so this video just set the tone for my day. 😁🧀 (That's a cheesy grin.)
Another thing worth saving is the rinds from hard cheeses like Parmesan. You can put them into soups and they give a great flavor. I just keep them in the freezer.
Just watch if the cheese rind is wax or paraffin-based. That'll taste nasty!
@@nowheregirl3858 I only know of Babybel cheese who does that, and they make the wax bright-red to make it obvious it's inedible, but I believe you; that sounds typical for cheaper brands.
@@MK_ULTRA420 It's not specific to cheap cheeses. Edam is traditionally waxed (red), and some varieties of Gouda also have a waxed exterior (yellow or red). That I know of there are also some Danish waxed cheeses, and many varieties of Manchego (the Spanish cheese, not the unrelated Mexican one) have a wax coating (on top of the cheese's natural rind, which has always struck me as odd; these are normally black in my experience). There are many others, but not ones with which I'm familiar.
Few though would anyone confuse with being something you'd want to eat.
Also, as an aside, paraffin waxes, such as used on cheeses, are food grade and edible, but you wouldn't _want_ to eat them nor is there any reason to.
Not surprised about colour from onion peels: the traditional way to dye Easter eggs in the former Soviet Union and some Eastern European countries (Poland, Czechia, probably others) is to boil eggs with onion peels. Looks good, cheap and as natural as it gets.
Yea hello from poland! We do do that (at least used to when there were kids in the house hah.. i havent done colour eggs in years)
They also did that in the U.K. for colouring Easter eggs.
Can confirm also done in Portugal.
We do that in Sweden too sometimes!
german here can confirm.
put em in some thin socks with some flattened floweres and it will 'print' the flowers as pattern onto the eggs
Here's a tip nobody asked for: If you are worried about getting grit in your stock, you could filter it through a paper coffee filter! 👍
Common sense i never far off, well done sir.
@@timvanloo6 In a blind taste test I bet you'd never be able to detect the difference.
Paper filters take forever and clog quickly; try a fine wire mesh coffee filter and discard the final quarter cup as you pour or you may get grit.
@@timvanloo6 but the grit obviously hasn't dissolved into the stock.
So surely you are worrying about some non grit substance.
@@benholroyd5221 agreed, if youre worried about grit that fine then just throw the whole stock away. and even if there were some particulate grit in there, its been sterilized, so it's safe to eat.
You have tought me so much over the years, its too many things to name. Your attitudes and perspectives and truly endearing. You have become a role model for me in how i want to live my own life and how i should look at things. You were the real tip nobody asked for!
Thanks for being so constratiagious ;)
Many of your fans from overseas comment that food is so cheap here in the UK. Perhaps you could tell them how much the beach huts cost at Mudeford !!
i swear to god, you boil an old boot and make it into meal fit for a king. thank you so much.
I told my mom about the vegetable stock technique, and we both agree it’s a fantastic idea. We’re big soup eaters in my house, so having a good stock handy would be incredibly helpful. God willing we will start doing that as well.
I doubt god will object
I don't know what God has to do with it.
It's a turn of phrase people....sheesh...
@@wes4192 he didn't say 'God ambivalent'
Nutella lids also fit perfectly onto most tinned foods, like tinned tomatoes and beans, or tinned soups.
Never keep left over food in tins, just pour it in another container after opening it.
Yeah but then you have to eat nutella, which is putrid.
@@BLY99 why? The food has been sitting on a shelf in the can for a while anyway
@@mmmmmmolly Because the outside of cans tend to be incredibly dirty and contaminated. And the moist air in refrigerators tends to condense on cans and helps bacteria on cans grow. The cans also react with oxygen once opened and makes food in it go off faster and taste bad.
If you need to store remaining food, poor it in another clean container you can close.
@@BLY99 i tend to rinse my cans. But how are they different from jars you can buy? I've seen some dirty jars too in the supermarket. Doesn't the moist air condense on any container you put in the fridge and help bacteria grow on those? Jars, bowls, etc. If i store something in an opened can I'll use ot up in 1-2 days anyway. Have been doing it and never had a problem.
Consider freezing some of your prepared stock in ice cube trays, for when you just need to throw a little bit of stock into a recipe for moisture and flavor. that's an old Alton Brown trick if I recall correctly. Saves you from having to break out the chisel and hammer. I wish I could taste that dandelion brew when it's done.
I actually know this trick from Adam Ragusea! I'm sure he and a lot of others got it from Alton tho.
Novella Lawson does the same with wine.
Ps you can just make your own dandelion brew. I operate a pick your own out of my garden.
ice cubes is a great trick for any liquid basically, should work fine even for full on proper soup.
@@swedneck Call me greedy, but an ice cube of soup isn't really going to satisfy.
Yeah I really need to get more ice cube trays
I spotted your labels on the lid, one thing I like to do is use a dry erase marker, it'll adhere well when you leave the marked container in the fridge freezer, and come off with a moistened finger/napkin dabbed in baking soda. Works on plastic, glass, metal, you name it!
When I saw the dog digging on the beach I half-expected you to be picking samphire in the next shot.
When I was a kid my parents would take me to Cleethorpes cockle picking - we'd come home with thousands of cockles and big bags full of samphire.
An unsolicited tip for your unsolicited tip's tops: Give that nutella lid a wipe with some isopropanol to get rid of the date printing, it'll look ever so neat and lovely!
We call the radish pods “rat tails.” They are good in salads or soup.
I'm sure those flapjacks would be delicious with butter - maybe a mini recipe redemption is in order!
True that fat in there would've made a world of difference... butter, oat and dates, very yummy indeed :P
Must be a UK thing because all I have ever know flapjacks as are pancakes.
@@brewski118sempire yeah we call bars made of oats and usually butter Flapjacks, we call pancakes pancakes but if theyre thick ones with bubbles etc then theyre american pancakes or buttermilk pancakes, if theyre small ones with a little rise and sometimes a bit of crisp on the edge then theyre usually scotch pancakes (also known as drop scones), and if theyre thin theyre crepes, thick crepes are what we know as standard pancakes.
Hi Mike. I was diagnosed with cancer last week at age 23 and I'm going in for surgery this week. Just wanted to show my appreciation for your content and thank you for all the laughs and lessons.
good luck!
I hope your surgery is successful.
I wish you all the best for your surgery and recovery
@@AtomicShrimp Thank you kindly, Shrimp! They've got some of the best surgeons in the country (Trinidad and Tobago) on my case. I'm trying to be positive.
Decision not to salt until final use is good and right and true. I usually reduce the stock a lot more and freeze it in ice cube bags. Also, I strain through cheesecloth, so I can wring all the liquid out. Oh, and the soup looked absolutely delicious. 👍🏾
My husband and I just got married and we have been cooking a lot. We made a stock box because of this video and I am now making my first pot of stock. Thank you for the help and advice for us newly-weds!
Please can we have more tips we never asked for?
No, obviously. In this case they would become tips someone asked for.
Those are just tips LOL
Never try to wipe your arse with sandpaper. Sound tip?👍
@@garyhyndman1105 I’ll have you know I wipe me arse every time with sand paper. It keeps my delicate arse hole clean and also extremely smooth………….
Thank you for reminding me about the way you make stock - really smart method that reduces waste and makes the most of things, which I love :)
I would absolutely buy a book from you about general cooking tips. Things like a cheat sheet on types of dough/how to make and cook them and their uses (bread vs crackers, etc), how you brainstorm uses for limited ingredients and know what would work together, and honestly, how you even know the temperature and time to cook such experimental things. The knowledge you have regarding easy, budget meals and how to really make the most from cheap ingredients is something I envy and hope to develop myself. I'd love to break the mindset of "I can't afford to buy a nice meal, and I don't have the time to make my own," but it seems so intimidating to start.
Superb. Doing similar things to try to make some kind of stock for first time in my life.. Growing up with Tesco 24hr in west London and now living in a forest in deep Europe, I'm fairly proud that I'm actually doing anything like this, and you've been an inspiration and very welcome confirmation about my own logical experimentation and critical thinking, even though it may not ever be perfect... And at least you are showing us not to be too scared to try this kind of stuff. I really hope more of us really learn more of this kind of stuff as the future unfolds... It's looking so dark already that we really need to start trying to look after ourselves better and more naturally. Cheers!
I'm eating some radish pods from my garden right now. Indians love em.
Greetings from central Europe, I just harvested some over a week ago and put most of them in saltwater with dill flowers. The rest I used in stir fry, put raw on my sandwiches and snacked raw. 😂
You can also put them in pickle juice and let it set in the refrigerator for a couple of weeks, then start enjoying in any way that you use pickles
I really do love your videos - I've seen people describe you as someone making videos about loving and enjoying life, and that's exactly the content I want to see. I don't think I've ever watched a video of yours that I've disliked. Thank you. :)
Learning a lot from your videos, thanks Mr. Shrimp.
When you mentioned how onion skins add a lot of flavour as well as colour I thought about Easter, because this onion skins are used in Poland it to colour eggs. Onion skins are boiled in some water and then egs are boiled in this liquid. It gives lovely deep brownish-redish colour. Than one can scrape designs on them and in Polish these are called "kraszanki".
Best wishes
Szymon
You can put the liquid stock into icecube trays for easier portioning, freeze it, and then store the frozen stock cubes in a freezer bag.
Handy to add to a mug of miso soup this way !
@@l.michelle3497 oh, that's smart
What a great way to reuse those little pots and nutella lids. I reuse the Yoplait Oui glass yogurt jars as candles. I thoroughly clean the jar out, put a wick inside, then fill it with melted wax. They make for great emergency candles when the power goes out.
Thank you for this small but significant addition to my kitchen routine! I was already saving scraps for broth/stock but only temporarily. It’s so obvious but insightful to keep it in the freezer! It fits perfectly in using scraps then ferment the cooked scraps in bokashi in order go into the compost eventually.
I love the comments sections on these videos, full of relevant thoughts, tips, and ideas-and doesn't suffer from jokey/meme comments drowning the rest out!
Oooh, I have a compost cage but ended up making more scrap than could really decompose in my dry environment. But this stock option should help. I'm not eating much soup in the hot summer here in the western US, but as fall comes in I'll try to remember this for sure 👍
Get an IBC container, they make great composters and you can collect the produced methane gas in a tractor tyre inner-tube and use it for cooking.
Loved the garden segment, I’ve become more of a gardener this year and my fave thing to grow currently are potato plants. Planted about 40 forgotten and sprouting spuds from the supermarket and the plants are thriving and enormous at the bottom of the garden. Might grow them for life. They’re super pretty, looking forward to them flowering and eventually producing more potatoes.
My local Whitetail Deer adore potato plants so I don't grow them anymore.
@@kjdude8765 no deer in my urban area so I’m good lol
Great little vid on such an interesting range of subjects. There’s a couple of things you may know but are worth saying. 1. In France until about 1960s, every small restaurant had a pot au feu (a stock pot on the fire) into which everything left on customers’ used savoury plates sent back to the kitchen was emptied. I think EU regs put an end to that but the stock was fantastic and a great base for sauces. 2. In Scandinavia lovage is a central ingredient in vegetable stocks. It really is a superb addition as it is strong and robust in flavour and just adds so much. So I grow it in the garden and use it in stews (especially lamb). I recently noticed that it is an ingredient in bought veg boulion. 3. Italians regard it as an insult to break up spaghetti. It’s considered bad luck in some areas. There are other pastas you can use though. 4. The wild radish idea os great. I collect young Jack by the hedge (garlic mustard) seeds for adding to salads and stocks and wow the fire in them. 5. We’re collecting elderflower heads at the moment for syrups and brewing. An essential for adding to sparkling water or gin and for making “champagne”. Your vids are superb resources to use to broaden my foraging habits. Cheers from Scotland 🏴
Thanks - interesting stuff!
I've collected mature garlic mustard seeds and ground them to make mustard condiment - it's like a hot wholegrain mustard with a really interesting earthy flavour note (like beetroot)
I love salty food, so I save my onion skins, dehydrate them and powder them up and add to pink salt. It’s really delicious. xx
Our first year growing cucamelons, and so far quite successful! We have them pickling in the fridge in some lemongrass mint vinegar. Enjoy!
This really is using every last bit and it made a lovely, red stock.
I used to save the small amounts of vegetables that did not get served at dinner in a big plastic sherbet container, along with meat juices and scraps of meat from roasts. Once it was full it time to make a big pot of soup. Always very thick and filling.
Mike. These are some of my most favourite videos you do. I think it truly shows who you are... a man with a lot of very interesting interests.
Somewhere Gordon Ramsay just started sweating profusely, shouting "CROSSCONTAMINATEEED" at an unsuspecting stranger.
It's a reflex, don't judge him.
B-B-But it's fresh frozen !!!!!!!
I put mine in an ice cube tray that has a lid. So i dont need to use the whole lot
Did you learn that from Alton Brown, or Adam Ragusea? :D
Or just common sense?
Just an idea. No idea if i thought of it or picked it up somewhere. But its so simple some might miss it
Do you boil it down or do you just chuck it in the way it is
@@yourbookisexceptionallylou4906 I presumed they meant the finished stock as 'stock cubes'
Hengistbury Head always did and still has a piece of my heart. Many a wasted youth type memories from 25yrs ago. So nice to see it. Thanku for a great video.☺
I get thrilled over little joys like that last tip... if a lid I saved fits on a container I separately saved... almost cause to turn cartwheels!
Who'd throw away those nice clay pots? Where do I need to go to get some of these?
These kinds of _tips_ are very welcome btw.
Opportunity shops or Thrift stores sometimes have them.
They more common to see around Christmas time - usually with pate in them.
Bro using the steam as a transition was pretty cool
Rat tail radishes have such a small harvest window. They go from crispy and spicy to woody really quickly. Best I've found is to pickle the young pods.
Yeah, I was just really lucky to be in the right place at the right time with these
Can't wait to see how the dandelion wine/mead turns out.
Best "youtube algorithm" result of 2021. Brilliant channel, keep it up mate your videos are amazing!
Holy Mackerel! The old freezer box trick!! I could've used this 50 years ago. We've been putting it all in the compost heap.
one of the thing we use to do in a place i worked was to boil the stock down to a jus . and freeze it ice cube trays then use the cubes as needed
Cheers for these videos Mike, really been enjoying them. Was not expecting the Serenity reference at the end.
I can't speak for the flavor of onion skin, but as far as color is concerned it can be used to make actually a really beautiful natural dye. You'd be surprised the kind of rich, vibrant pigments you can get out of something as cheap and disposable as onion skin! Of course, this is generally combined with a mordant to help it bind properly to the fiber but it's really fun to experiment with.
Never even thought of making stock like that! Thanks for the idea!
I'd just generally like to thank you for making vids like these. Think I followed you for the scam baiting in the beginning, but these vids about food and cooking have really inspired me. My parents never taught me too much about cooking, so stuff like making stock and the like is actually quite fun to learn about! Your recipes have generally kinda helped me get out of my comfort zone with cooking. I've been cycling the same recipes over and over in the past and I recently made dumplings from scratch on my own! It was a really fun experience and really tasty!
So cheers, British lad! You've really done this wee lil Finn a solid!
I have always frozen chicken carcasses for chicken lentil soup but would never have thought to do the same with the vegetable peelings . Thank you for the tip!
You basically inspired me to Start cooking and thus i also started collecting stuff in a stock box. Cant wait to make some stock out of this mix
If you add peanut butter or another nut or seed butter (tahini is nice) to the mix when you make those flapjacks, you won't have to add oil and they will add in a lot of nutrition/protein as well as making the flapjacks taste a lot better.
I don’t know why but your videos just give off a magical vibe to me!
I just adore your videos. So homely and warming
I have never thought to do a stock box in the freezer. Thanks for this top tip 👌🙏🏾
If your pot hold too much residual heat when you turn the flame off and it burns things, you can move it to a different burner. That's one of those tips that seem obvious in retrospect, but very few people think about.
I find that those plastic lids you get on cardboard tubes of things such as instant gravy granules quite often fit into the top of a mug, keeping my tea warm for a little longer.
I was definitely not aware of this veg trimmings trick, and will definitely make use of it.
In the spirit of sharing, my trick with potato peelings is, if you are making mash, gently simmer the (clean) peelings in milk which can then be added to the mash. Its amazing how much potato flavour (and presumably nutrients) can be extracted from them.
I didn't invent this, I saw it elsewhere. Maybe Heston
i only use two brands of stock cubes, one for gravy but i also use another one just to make broths or my own version of soups... just by adding certain foods like pasta or spaghetti and meats such as pouched chicken or boiled pork or beef...
You should make some wood lids for those pots, they would look much nicer.
These videos are always fantastic, the variety is very nice and you never know what to expect!
The Serenity-esque ‘Barosa’ after the fruity oaty bars was genius.
THANK YOU! Thank you very much! I am not the only nutjob who collects the bots of veggies in the freezer!
Be careful about the loquat tree. I have killed one changing the pot it was in. They can be a tad on the fragile side on the root department. Here in Istanbul, we are flooded in them, every street has a few trees and the season is just about to be over. It makes me mad that people don't pick them but pay a truck load to the kilogram.
there is something about the way you make videos that is immensely satisfying to watch. also, i love that you called those flapjacks a fail when they turned out pretty good minus the flavour. maybe a 3-ingredient one would be incredible! maybe make an update with your twist on this?
I really love your random videos, it's like a vlog packed with educational content :)
I never knew about radish seed pods until earlier today, when I checked in on my veg I'd just left to seed. Crazy coincidence!
I’ve a big box of dates, unused, I was going to make some chutney but that’s given me another idea. I’ll add some spices and the crushed up nuts at the bottom of their container. I’m the same with those little pots, it seems too wasteful to get rid. The Creme Catalan dishes are the same so now I make my own😍I love your videos, thank you.
After making my veg peelings stock, I dehydrate all the peels and make a stock powder from it then add a teaspoon to things. Onion peels are usually pretty inedible but I don’t notice them this way.
Those pots look great! Crazy that they are meant to be single use dessert containers
When I'm making my stock I like to decant it into little ice cube trays once its finished and reduced. Thanks for the video Mr Shrimp.
Those wild radish pods would be nice mixed into a simple green salad, I reckon. I'll have to keep an eye out for some. They might be superb pickled, too.
I keep "stock bags" in the freezer with bones from chicken, pork & beef; keeping the veg bits is a good idea, as I tend to compost most of that stuff Thanks Mr. Shrimp!
I used to make flapjacks with peanutbutter instead of butter. Gives it an extra nutty flavour too.
I have my collection o peels and trimmings ready to make stock. Great timing for you tube to suggest this.
I love it when your videos have do many random things in them. I think a lot of the flavour of flapjacks normally comes from the butter
I haven’t seen single use dessert pots like that. Interesting! You can get packs of cat food lids (for tins) that don’t have to be used for cat food - they will fit any tin, plus similar sized pots.
Thanks - great tip on the freezer stock box!
Brilliant when I have space in my freezer, I will try this! Onion skins are rich in sulfur, fibre and anti-oxidants. Very healthy.
I've only ever just thrown them away. Not any more
@@terranceparsons5185 Same here, will need to save them, that's where a lot of vitamins and nutrients are.
My god, this video was a great watch. So much good stuff condensed into one video
Didn't realize how easy it was to make stock, great video
Love this kind of content! Will definitely use a frozen stock box from now on
Did Eva dig up any treasure on the beach?
Your dog is adorable and the place you live looks beautiful!
You do want to mostly live in carbohydrates, though. Just not the starchy kind. Also, the wild radish (or even cultivated radish) seed pods can be fermented into a nice little spicy pickle.
Using cutoffs from vegetables and meat as the basis for stock is normal practice in better restaurant kitchens - you might want to use wine instead of water to add more taste.
I love your variety of plants.
And I thought I was the only one left saving all my vegetable trimmings for stock. My experience with potato trimmings differs. I think it adds a heartiness and texture to stock but I also typically use actual potato pieces as opposed to just skins.
Everything you do Mr Shrimp is interesting! My grandson , 8, adore
Adored the sausage testing machine. Of course. And the condiments testing - a cliff hanger...
And the challenges, etc etc. All super stuff!!
Big fan of Firefly/Serenity, loved the 18:18 reference.
Eto kuram na smekh
It's been a while since I saw either, what moment is this referencing?
@@linforcer
ruclips.net/video/hXCaF68sDPU/видео.html
The bit on the wild radish pods reminds me of a video from Jared Rydelek's Weird Explorer (a channel basically about finding fruits, beans etc around the world) where he tries regular radish pods first raw and then pickled. Now I wonder if the wild pods yield any difference in taste if it's pickled the same like that...
For a great fish soup I also save fish skin/bones and heads for stock, although I usually make the stock when I have fresh fish and then make the soup right away
I love hengistbury head and mudeford beach. Two of my favorite places.
Atomic Shrimp
☢️ 🍤
Scams to Stock and everything in between
Keep up the good work fella and stay safe.
I wouldn’t mind putting some of those scammers into a stock, and feeding it to the homeless
Love the unsolicited tip. You can keep them coming.
Oh, I'm nearly a year late to the party, but I have celiac disease, and I make a version of the oats and dates thing that I use in place of graham cracker crust. Add in cinnamon and some walnuts that you've finely chopped in the food processor and you'll have it.
The lack of waste with that stock idea is so satisfying.
Okay, I'm here for the garden and mead updates, but I love a good container (😁‼️) so this video just set the tone for my day. 😁🧀
(That's a cheesy grin.)