I love these "replacement challenge" type of food videos! It's really fun seeing you show your knowledge of less-used foods (at least from my perspective in the US west coast) and how certain flavors can be approached from all kinds of culinary angles
I think this would be better and much easier when the rosehips are less ripe. They're a bit less sweet and it's much easier to separate the flesh from the seeds.
Adding a tiny tiny dash of cocoa powder will add an extremely light bitterness, which can counteract sweetness. I use some when my tomato sauces end up too sweet, and I want to enhance the savory notes. It doesn't make the dish bitter, but it does make it taste less sweet. I would give that a try, along with some salt, and vinegar to boost acidity. Possibly some caramelized cabbage, which is very high in glutamates, which is also something that tomatoes are known for. The darkness of the caramelized cabbage would definitely help in lowering the orange color from the sweet potato. Best of luck!
The book: rosehips are quite sweet Atomic shrimp: i think there quite savory acctually *Makes the rosehip sauce* Atomic shrimp: those rosehips are quite sweet
I love your channel, it reminds me of old youtube when people just uploaded whatever appealed to them rather than having 5+ different channels. I thought I would end up skipping your food videos, but I actually really enjoy them :)
The fact that just yesterday I was cleaning some wild rose hips and preparing them for drying and this video coming out is one of those weird moments that just has to be acknowledged. Love your efforts!
From what I hear, it is not easy to be a variety channel. I'm happy he was able to get a good audience, and be able to make videos on many different topics, still getting great view counts.
oh the orange colour from homemade sauces i learnt came from 2 major things 1. at home people usually use blenders or something which adds a lot of air into the sauce causing the orange colour 2. pre-made sauces tend to have some kind of additional colouring added to make it redder
Rose hip soup is very common in Sweden, where it's called "nyponsoppa". It can be had hot or cold, usually as a dessert or as a "mellanmål" (snack between meals). I hate it, always have but it's much better with fresh rose hips rather than the powder version. You should try it, it's pretty easy to do.
Rosa Rugosa, the Paralegal assigned to your legal inheritance case with Barrister John Warosa. Please email her all your pertinent details (the kind you should never share with anyone on the intenet).
At 6:15, after you said, "I'm going to cook these vegetables first because I don't want to overcook the rosehips", I thought for a moment and audibly said "Why?" and, as if you could hear me, you said "I don't really know why."
Fun Fact: The Philippines invented and still use Banana ketchup due to a shortage or Tomatoes during WWII, so can you make a tomato sauce with bananas next time?
Note to others: Depending on where you are Rosa Rugosa might be considered an invasive species. It certainly spreads like wildfire, and will quickly out-compete other species.
It’s salt-tolerant to a degree and can get fairly close to seashores where it’s not native, definitely able to become invasive in those conditions and probably others.
Yes, I made the mistake of planting one in the wrong place in my garden; I'm still digging up bits of it years after disposing of the main plant. They seem to have incredibly long, strong roots that regenerate from small pieces. Despite its continued tenacity for life in this one area, I did transfer a small sucker to a part of the garden where it would be better appreciated - and it promptly died.
Having crohn's disease, I know the pain of not being able to have tomato. When it's active, basically anything with hard seeds or even slightly acidic is out-as you can imagine, this is most foods. (When it's in remission, I can eat basically whatever I want.) That said, this would have the same issue as tomato for me in that it only takes one seed and I would be in agony for a week or two. I can suggest another style of pizza that has no tomato-and no pretend tomato: creme fraiche. Using creme fraiche instead of the tomato sauce as the base, a nice chicken, feta, and spinach pizza is amazing.
Have you looked at white sauce pizza? It is similar to creme fraiche, but uses basically heavy cream, butter, and cream cheese. This Alfredo type sauce helps bring out the flavour of green toppings like spinach, broccoli or bell peppers.
I love atomic shrimps content it’s a good break from the constsnt action and craziness of everything else. I generally watch gaming videos and stuff like that and it gets intense so it’s nice to just sit back and watch cooking!
yeah my mom used to do it too (in turkey) sad that I only have some factory made teabags of rosehip rn. also my uni had rosehips planted on the roadside, sometimes I plucked one and kept myself busy cleaning it while walking to the dept
@@ohseespolice7419 Yeah man rosehips seem to grow absolutely everywhere. They require a bit of work but they make excellent jam, tea, sauces, cordials etc. And are phenomenally high in vitamin c. I think like 20x more than an orange gram for gram, but I could be wrong.
I tried to make a plum sauce from some black plums last year and ended up with something indistinguishable from ketchup, except for color. Ketchup is sweeter than pizza sauce ordinarily, but you could probably mask by bulking out the mixture with non-sweet vegetables, just as you did with rose hips.
We always used to pick and eat these huge rosehips on our way home from kindergarden, carefully knibbling around the seed core to avoid itchy throats...sweet memories!
I love your channel. All of your videos are incredibly entertaining, and your content seems more genuine than most. I can’t think of a more fitting descriptive.
Amazing, can’t believe how much the rose hips look like tomatoes. With thanks to you I picked and ate my first wild mushrooms today. This really is an awesome channel.
My whole life, I thought “rose hips” was just a poetic name for rose petals. I didn’t know that roses could produce fruit at all! Thank you for teaching me something new, and also for fostering such a friendly community where I can safely admit to not knowing something.
Nice video - The only thing I might have done differently is to add either some lemon juice or a bit of vinegar for acidity, as well as some onion and a little garlic (red onion might actually help with the colour too!). I would like to see you taking the same approach and trying to make ragu/bolognese without tomatoes.
Nothing wrong with square pizza. I spent four years in Italy, studying in Rome, and almost every day I went for an _etto_ (hectogram slice) of pizza in a small pizzeria not far from the university. They used rectangular pans to make their pizza, and even cut each _etto_ in a rectangular shape, which they placed in a piece of paper to allow us to walk down the street eating the pizza. I always got an _etto_ of potato pizza, something delicious that I have never seen anywhere outside Italy.
Thank you for showing me what the large red berries that have been growing in my parents gardens for the last 20-years actually are. I always used the seeds as an itching powder when I was younger
Thank you! I was apprehensive about making this video, just because everyone has their own ideas about what pizza should be, and some people hold those ideas quite dearly.
@@skeetsmcgrew3282 I don't know if you are insulting Italians or anybody with a preference in pizza styles, but either way it is an ironic choice of insult, considering.
I find it very annoying when people of a certain place take recipes so seriously. People are welcome to make their own idea of what it something is as long as it follows a similar idea and result
You might also consider using a tiny bit of anchovy (not sure of its sulfur content) to boost the savoriness or msg for that matter, also, I often splash some lemon juice near the end to bring back the tang tomatoes have but is dulled due to cooking and such. Allergies are no joke and I am happy to see you sharing this idea! What, no recipe in the description?
Anyone else call these big rosehips itchy-coo's when they were young? It was popular to squish one down your friends back and the irritating hairs would make them itch. I was thinking a foodmill might make short work of that de-seeding process, the same plate that you would use for deseeding tomatoes/making passata.
One thing, if I may, the addition of some diced onions in the sauce to make a soffritto might have helped excel the savoury quality and may have reduced the need for extra salt. Other than that, bravo! I am once again astounded by the creativeness of you, Mr Shrimp!
You may remember I commented about the way you handled a knife in a previous video some time ago, I have to say I liked what I saw today! You're fingers were quite safe indeed
@@luiysia that plays a big factor but there was a study that found a large a part of them being genetically modified and the gene being lost or damaged
@@luiysia that’s probably the case with blackberries anyone who’s eaten a ripe blackberry from a bush and then had “organic” dresola berries can tell because they may appear ripe but they are still astringently tart and sour because they aren’t vine ripened, the same concept applies a vine ripened tomato would be sweeter which adds to the flavor the gene is more to do with the aroma that is very present in real tomatoes you grow in your garden from non Monsanto seeds
Rosehips are also an amazing source of vitamin C! My mum has stories of my grandmother making rosehip syrup during rationing when citrus wasn't readily available.
If you boil rosehips whole in the right ratio of water, you can blend and then strain the hairs/seeds/etc. so you’re left with a purée without having to mess around with the slicing - especially with the smaller ones.
That came out looking very convincing. I'm not sure if these contain sulphites but you could use a bit of balsamic to increase the acidity to better match a tomato and a few tomato sauces include anchovies as a secret ingredient to increase the salt/umami of the sauce.
I didn't realise those were edible what you used there. They used to grow at my old primary school when we were kids in the 90's. We called them "itchy bombs" and we would open them up and drop them down each other's backs as a prank. EDIT: reading the comments, it seems we weren't the only ones!
Very cool. Greetings from the Piney Woods area of east Texas. I may have added a bit of lemon or vinegar to counter the sweetness and a sprinkle of garlic powder to better mimic tomato sauce. What a win! Tomato can be trigger inflammation for some folks, so this substitute really rocks my socks. I would go so far to say it's not a substitute. It's a valid recipe. I don't know if Rosa Rugosa will grow well in my county but I've wanted to grow my own rose hips for a long time. ♥️ Thanks for this video. I enjoy your channel and always give a thumbs up 👍.
Upon reading the title, my first thoughts were "No that's stupid. A stupid title for a stupid video, who on Earth would thi- oh it's Atomic Shrimp, I wonder how he did it."
I sometimes wonder if they actually crossed tomatoes with cherries to get cherry tomatoes... or tomatoes with grapes for grape tomatoes 😁😁 But seriously - what would you get, if you *really did* cross tomatoes with, say... blueberries? How would they taste, and what shade of purple would they be 🤔?
I guess the only way to answer that would be to try mixing tomatoes and blueberries and eating them together (crossing the plants is pretty close to completely impossible)
Had no idea those things were edible. Used to pick them and extract the seeds as a kid, for the purposes of putting down the back of other people's shirts. You know I'm starting to understand why I don't have friends.
Here in the northeastern US coast we have rosa rugosa (or “beach roses”) practically coming out the ears. The wild form tends to be leggy, very uninviting and prickly. However, I’ve always enjoyed being able to take a quick walk and come back with a sizable bag of the rose hips, which make great jam or can be dried into an excellent tea, which tastes somewhat like pomegranate. If you end up growing your own from those seeds, I definitely recommend keeping an eye on them as they self-propagate viciously when they get comfortable. I love the prospect of making a sauce with the hips though!
I love rosehip soup and rosehip jam! Tastes nothing like tomatoes, actually I think rosehips are even better. Sounds like a great thing to make a pizza sauce out of! YUM!
I would have thought some onion and garlic was called for, but I'm guessing it was the same reason you avoided the white wine. Would red wine or red wine vinegar have been permissible in this?
okay so a few months back, a while after having seen this video, I actually found a rosehip plant, and the taste is absolutely amazing! They taste like tomato concentrate.
this is a very helpful video to me, cause i cant really eat tomatoes that much due to illness, and i love the taste of it. To have a this close alternative was awesome.
You have a copy of one of my favourite books - I have, over the years, tried many of the wild foods in it. I was given a copy by someone who knew that I loved Richard Mabey's classic, 'Food For Free'. People who worry about knife use are usually the ones who always accidentally cut themselves. My late mother was terrified of sharp things, and always ended up cutting herself by accident. My brother and I, and our late dad, always had respect for sharp blades, and never got cut.
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](http://i.ytimg.com/vi/sxJGwqBIdCY/mqdefault.jpg)
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](/img/tr.png)
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
In case you're wondering why I avoided the obvious pun 'No-Mato' - it's because that is a trademark.
@De Profundis
Ninjesus
there goes my chance at first comment.
Video: 11mins ago
Pinned comment: 4 days ago
GUYS HE HAS A TIME TRAVEL MACHINE
I'm interested where that comes from xD
@@chickensio4755 I wouldn't be surprised if he had one
"Flesh of the Rosehip" sounds like a punk band from the 80s, not gonna lie
Kinda more like new romantics era
Thanks for the idea
I actually was a roadie for them.
@@jamieshannon9809 bro stop lieing i was the bus
Flesh of the Rosehip was a band, they opened for Ratt in 1985.
I love these "replacement challenge" type of food videos! It's really fun seeing you show your knowledge of less-used foods (at least from my perspective in the US west coast) and how certain flavors can be approached from all kinds of culinary angles
I personally use the Feingold method for untomato sauce using carrots and beets..alot faster..
Also not sure where to get rosehips at grocery stores..
@@theresaherr6042 I thought you meant the GM Ben Finegold for a moment, and I'm pretty sure he doesn't make sauces.
I think this would be better and much easier when the rosehips are less ripe.
They're a bit less sweet and it's much easier to separate the flesh from the seeds.
You have to appreciate how much he cares about nature, and always has. An atomic shrimp day is a good day.
He embraces his desire to
Feel connected
Fathom the power
Witness the beauty
@@matteomancini7069 swing on the spiral....
Definitely embracing the random
@@TheDizastarmaster and what ever bewilders him
Any of you guys like wine alongside some lectures on Carl Jung...
I know No-Mato is trademarked, but what about Fauxmato?
That's pretty awesome! Wish I had thought of that
Perhaps "impostormato" or "impostomato"
nomato
Countermato
antimato
Adding a tiny tiny dash of cocoa powder will add an extremely light bitterness, which can counteract sweetness. I use some when my tomato sauces end up too sweet, and I want to enhance the savory notes. It doesn't make the dish bitter, but it does make it taste less sweet. I would give that a try, along with some salt, and vinegar to boost acidity. Possibly some caramelized cabbage, which is very high in glutamates, which is also something that tomatoes are known for. The darkness of the caramelized cabbage would definitely help in lowering the orange color from the sweet potato. Best of luck!
gonna add that to my kittchen ressources. thanks
@@anti-ethniccleansing465 yes
@@anti-ethniccleansing465 can’t re,ember
@@anti-ethniccleansing465 never-mind - it was to you :)
I keep instant coffee around for that same purpose
The book: rosehips are quite sweet
Atomic shrimp: i think there quite savory acctually
*Makes the rosehip sauce*
Atomic shrimp: those rosehips are quite sweet
He did use sweet potato too. And I mean... Sweet is in the name.
they're
Surprised pikachu face.
@@alexandererwin2005 bitch
@@kings3411 What a baby. All he did was correct a grammatical error.
Is Rosa Regosa the lesser known cousin of John Barosa?
I think she's John Warosa's sister
John is many orders of bitterer
They work in same office
I was literally going to post the comment, "That name sounds like it comes straight out of one of those videos"
@@AtomicShrimp Rosa Wegosa
I love your channel, it reminds me of old youtube when people just uploaded whatever appealed to them rather than having 5+ different channels. I thought I would end up skipping your food videos, but I actually really enjoy them :)
The fact that just yesterday I was cleaning some wild rose hips and preparing them for drying and this video coming out is one of those weird moments that just has to be acknowledged. Love your efforts!
That's just Google spying on you, so they can provide you the most relevant content of course.
@@mtnbkr5478 sad but true
@@mtnbkr5478 Not if he was subscribed before.
Pure coincidence, nothing more. Doesn't need to be acknowledged at all.
came for the scambaiting, stayed for the interesting unboxings, cans, foraging and random stuff. An interesting channel!
From what I hear, it is not easy to be a variety channel.
I'm happy he was able to get a good audience, and be able to make videos on many different topics, still getting great view counts.
gotta admit, he's got range
I love Shrimp's content so much, I came for the scambaiting as well but like this guy's content is overall just everything I enjoy anyway!
Same. Actually the night before. I couldn't sleep and RUclips recommended his channel
He is kinda Ashens-esque in that regard.
6:53 “That limits the use of white wine I’m afraid”
*Adam Ragusea would like to know your location*
I was searching for this HAHA
I find myself rewatching so much of your content. I've been through 95% of your videos so the only option is to rewatch them.
I'll make some more!
@@AtomicShrimp YESSSSS. Honestly you are my favourite youtuber. I truly believe RUclips was made for creative people like you. Thanks.
oh the orange colour from homemade sauces i learnt came from 2 major things
1. at home people usually use blenders or something which adds a lot of air into the sauce causing the orange colour
2. pre-made sauces tend to have some kind of additional colouring added to make it redder
The lighter the colour the better the taste. Green tomatoes are a testimony to this.
Pre-made, shop bought sauce... smh
love to see that pan you restored in action! it always makes me happy when something is given a second life
Rose hip soup is very common in Sweden, where it's called "nyponsoppa". It can be had hot or cold, usually as a dessert or as a "mellanmål" (snack between meals). I hate it, always have but it's much better with fresh rose hips rather than the powder version. You should try it, it's pretty easy to do.
Vad gör att du ogillar nyponsoppa? Men visst jag vill ha mandelbiskvier och vaniljglass i min nyponsoppa.
Köpenyponsoppa innehåller ju nästan bara socker. Bättre att göra själv.
I'm completely addicted to this channel.
i love this channel so much, from messing with scammers, to canned burger, to alien pizza. literally everything i could ever want.
Rosa Rugosa, the Paralegal assigned to your legal inheritance case with Barrister John Warosa. Please email her all your pertinent details (the kind you should never share with anyone on the intenet).
I’m confused but intrigued
Ok
@@SeriouslySeriousGrim Rosa Rugosa sounds like a name in a scam email, much like John Warosa.
@@MaxG-jk8ty I knew that much, but I’m not very caught up
I thought about John Barosa too 🤣
At 6:15, after you said, "I'm going to cook these vegetables first because I don't want to overcook the rosehips", I thought for a moment and audibly said "Why?" and, as if you could hear me, you said "I don't really know why."
Nice
I love the front page news at the beginning 😂
"WE WILL NOT BE PUREED!"
There is so much you can do with forage. All it takes is a little imagination, and you're a Genius at it, Mike!
Fun Fact: The Philippines invented and still use Banana ketchup due to a shortage or Tomatoes during WWII, so can you make a tomato sauce with bananas next time?
Yuck! Banana Pizza noooooo.
@@dogwalker666 It doesn’t taste like Bananas silly it tastes like sweet tomatoes, mind you it could spark the whole Pineapple issue! ;)
I was looking for this comment-banana sauce is really good,it tastes like a slightly sweeter,yet more savory,ketchup.🍌🍅
I’m allergic to tomatoes.. your correct. Bananas work like a charm.
Jafran banana sauce tastes so much like tomato sauce I'm actually stunned that it has no tomato.
Note to others: Depending on where you are Rosa Rugosa might be considered an invasive species. It certainly spreads like wildfire, and will quickly out-compete other species.
It’s salt-tolerant to a degree and can get fairly close to seashores where it’s not native, definitely able to become invasive in those conditions and probably others.
Yeah I was gonna mention this, they’re classed as invasive in Britain and are actually illegal to spread in the wild
Good call. I planted the seeds in a place where they might normally be planted anyway (an ugly bit of roadside)
Yes, I made the mistake of planting one in the wrong place in my garden; I'm still digging up bits of it years after disposing of the main plant. They seem to have incredibly long, strong roots that regenerate from small pieces.
Despite its continued tenacity for life in this one area, I did transfer a small sucker to a part of the garden where it would be better appreciated - and it promptly died.
From what i've heard, the easiest way to get rid of it is to patiently cut the green parts off the bush so that it eventually starves
Having crohn's disease, I know the pain of not being able to have tomato. When it's active, basically anything with hard seeds or even slightly acidic is out-as you can imagine, this is most foods. (When it's in remission, I can eat basically whatever I want.)
That said, this would have the same issue as tomato for me in that it only takes one seed and I would be in agony for a week or two. I can suggest another style of pizza that has no tomato-and no pretend tomato: creme fraiche. Using creme fraiche instead of the tomato sauce as the base, a nice chicken, feta, and spinach pizza is amazing.
Darthane good alternative option.
Have you looked at white sauce pizza? It is similar to creme fraiche, but uses basically heavy cream, butter, and cream cheese. This Alfredo type sauce helps bring out the flavour of green toppings like spinach, broccoli or bell peppers.
@@p_eople6789 Ooh. I might have to try making that. Or could just use a béchamel sauce.
Clicked for the exact same reason. The 🍅 skin messes with me real bad when active
It sounds like you should just make langos instead of pizza.
I love atomic shrimps content it’s a good break from the constsnt action and craziness of everything else. I generally watch gaming videos and stuff like that and it gets intense so it’s nice to just sit back and watch cooking!
Some cactus fruit taste quite like tomato as well, i grew it a few years ago, and it could pass a blind test.
Your videos are so relaxing and fun to watch.
Yet again, making stuff I’d never be interested in, interesting. Always a pleasure to watch.
Growing up in Russia I know exactly how they taste. My mom used to dry them and brewed tea later. It’s very good. You should try it.
yeah my mom used to do it too (in turkey) sad that I only have some factory made teabags of rosehip rn.
also my uni had rosehips planted on the roadside, sometimes I plucked one and kept myself busy cleaning it while walking to the dept
Wait i remember those! I was always afraid to try them when i walked by them in our village
@@ohseespolice7419 Yeah man rosehips seem to grow absolutely everywhere. They require a bit of work but they make excellent jam, tea, sauces, cordials etc. And are phenomenally high in vitamin c. I think like 20x more than an orange gram for gram, but I could be wrong.
Caught you out. Russians don't have "moms".
I can‘t have tomatoes and I‘m not a big fan of peppers so your‘re recipe is perfect for me! Thank you very much!
I tried to make a plum sauce from some black plums last year and ended up with something indistinguishable from ketchup, except for color. Ketchup is sweeter than pizza sauce ordinarily, but you could probably mask by bulking out the mixture with non-sweet vegetables, just as you did with rose hips.
This channel is the peak of i don’t know why i like this but i love watching this.
"Imagine a scenario when we can no longer eat tomatoes." Atomic Shrimp predicted the future.
7:21 is that brand of mixed herbs called "Scarborough Fair" by any chance?
We always used to pick and eat these huge rosehips on our way home from kindergarden, carefully knibbling around the seed core to avoid itchy throats...sweet memories!
You mean savory memories :p
Maybe the video that epitomises why I love this channel so much. Did not know I needed to know this. Like Rumsfeld's unknown unknowns
I like that you made a square pizza. Food doesn't always have to conform to shapes
I love your channel. All of your videos are incredibly entertaining, and your content seems more genuine than most. I can’t think of a more fitting descriptive.
Amazing, can’t believe how much the rose hips look like tomatoes. With thanks to you I picked and ate my first wild mushrooms today. This really is an awesome channel.
Well, how were they?
@@The3Storms I’m worried that those mushrooms weren’t safe, it’s been 3 months... I’m joking of course, I’m sure they’re fine. I hope 😂
@@leea8706 🤔 Looks like we’ll NEVER KNOW 😂😂😂
@@The3Storms 😂😂😂
My whole life, I thought “rose hips” was just a poetic name for rose petals. I didn’t know that roses could produce fruit at all! Thank you for teaching me something new, and also for fostering such a friendly community where I can safely admit to not knowing something.
My grandma used to make lots of Rosehip jam while they were in season, it was the best bloody sweet thing to spread on bread
Thank you. I dont know why but I find your videos very calming.
Great idea. Perhaps roasting the rosehip flesh would have darkened the sauce and made it more savoury. Thanks for another great video.
This channel is great! You always post interesting, and sometimes useful, content.
As always, thank you.
As a person who's allergic to tomatoes, I find myself wanting to try this!
Nice video - The only thing I might have done differently is to add either some lemon juice or a bit of vinegar for acidity, as well as some onion and a little garlic (red onion might actually help with the colour too!).
I would like to see you taking the same approach and trying to make ragu/bolognese without tomatoes.
Nothing wrong with square pizza. I spent four years in Italy, studying in Rome, and almost every day I went for an _etto_ (hectogram slice) of pizza in a small pizzeria not far from the university. They used rectangular pans to make their pizza, and even cut each _etto_ in a rectangular shape, which they placed in a piece of paper to allow us to walk down the street eating the pizza. I always got an _etto_ of potato pizza, something delicious that I have never seen anywhere outside Italy.
Thank you for showing me what the large red berries that have been growing in my parents gardens for the last 20-years actually are. I always used the seeds as an itching powder when I was younger
more relevant now than ever
Dam you beet me to it
Your food videos (especially your cooking videos) are always interesting
FYI couple drops of vinegar would provide the acidic tomato taste...
i honestly love this channel so much, he is honest and so kind
That pizza looks actually really delicious. As an Italian, it always surprises me when foreigners make a decent pizza. I would want to try it!
Thank you! I was apprehensive about making this video, just because everyone has their own ideas about what pizza should be, and some people hold those ideas quite dearly.
@@AtomicShrimp Those people are know as "crazy assholes" and should not be pandered to. You do what interests you sir!
@@skeetsmcgrew3282 I don't know if you are insulting Italians or anybody with a preference in pizza styles, but either way it is an ironic choice of insult, considering.
I find it very annoying when people of a certain place take recipes so seriously.
People are welcome to make their own idea of what it something is as long as it follows a similar idea and result
Wow. You really open up my mind with these videos. I would have thought “rose hips” pizza sauce was delusional, but that looks great
The "Dunno 20 Minutes" Later Got A Really Good Chuckle Out Of Me😂😁😂😁
Me too lol
You might also consider using a tiny bit of anchovy (not sure of its sulfur content) to boost the savoriness or msg for that matter, also, I often splash some lemon juice near the end to bring back the tang tomatoes have but is dulled due to cooking and such.
Allergies are no joke and I am happy to see you sharing this idea!
What, no recipe in the description?
“Sage, Rosemary, Parsley, and Thyme“ my foot. We all know that that is a jar of Parsley, Sage, Rosemary, and Thyme.
Your bread rolling tray is brilliant! I've never seen one with measurements on it. I am obsessed! Off to find my own online!
I was saying to my wife how weirdly you hold a knife when chopping... Turns out it's me that holds the knife weird!!
loved the addition of stock footage of tomatos
Anyone else call these big rosehips itchy-coo's when they were young? It was popular to squish one down your friends back and the irritating hairs would make them itch.
I was thinking a foodmill might make short work of that de-seeding process, the same plate that you would use for deseeding tomatoes/making passata.
Indeed me too.
We used to call the itchy-buds.
One thing, if I may, the addition of some diced onions in the sauce to make a soffritto might have helped excel the savoury quality and may have reduced the need for extra salt. Other than that, bravo! I am once again astounded by the creativeness of you, Mr Shrimp!
I shall eat pizza some day. I eat roasted corn instead of pizza 😂😂😂
You're missing out.
You can do both, put corn on pizza! 😁
@@sheric3734 To quote Max Payne: "Oh, please God, no..."
@@HisVirusness 😂 I don’t personally, but it is pretty common in England I understand
@@HisVirusness sweet corn on pizza tastes delicious
You may remember I commented about the way you handled a knife in a previous video some time ago, I have to say I liked what I saw today! You're fingers were quite safe indeed
sage, rosemary, parsley, thyme... the order seems off, somehow.
I was thinking the exact same thing!
"Parsley, sage, rosemary and thyme... then she'll be a true love of mine"
Very interesting and a healthier way to use the rosehips than in a syrup
Would it fool someone who didn't know it was not tomato?
Or would they think it tasted a bit odd?
Most tomatoes sold in America at least lack the gene that give tomatoes their flavor. Monsanto has already fooled us
@@ivanravenski it's more just that they're picked unripe then ripened with ethylene gas
@@luiysia that plays a big factor but there was a study that found a large a part of them being genetically modified and the gene being lost or damaged
@@luiysia that’s probably the case with blackberries anyone who’s eaten a ripe blackberry from a bush and then had “organic” dresola berries can tell because they may appear ripe but they are still astringently tart and sour because they aren’t vine ripened, the same concept applies a vine ripened tomato would be sweeter which adds to the flavor the gene is more to do with the aroma that is very present in real tomatoes you grow in your garden from non Monsanto seeds
@@ivanravenski There are no commercially available GMO tomatoes.
this came out looking so spot on, but some of the comments in here are super interesting and i'd love to see you take another go at it
Gordon Ramsey can only dream of being this creative...
Rosehips are also an amazing source of vitamin C! My mum has stories of my grandmother making rosehip syrup during rationing when citrus wasn't readily available.
That was amazing! Good news for those allergic to nightshade plants
If you boil rosehips whole in the right ratio of water, you can blend and then strain the hairs/seeds/etc. so you’re left with a purée without having to mess around with the slicing - especially with the smaller ones.
Actually a tomato replacement would be pretty nice since I know alot of people with acid issues.
That came out looking very convincing. I'm not sure if these contain sulphites but you could use a bit of balsamic to increase the acidity to better match a tomato and a few tomato sauces include anchovies as a secret ingredient to increase the salt/umami of the sauce.
I didn't realise those were edible what you used there. They used to grow at my old primary school when we were kids in the 90's. We called them "itchy bombs" and we would open them up and drop them down each other's backs as a prank.
EDIT: reading the comments, it seems we weren't the only ones!
Same here. And they were so effective!
Yup. We did the same. It was actually horrifying
just as horrifying as the way ‘mr sticky’ tears your skin :((
Yeah I just commented the same thing and then read the comments!
We always did that too, when I was a kid, in the 60’s/70’s (in Norway)... Someone said it is an ingredient in itching powder you could buy too... ☺️
Very cool. Greetings from the Piney Woods area of east Texas. I may have added a bit of lemon or vinegar to counter the sweetness and a sprinkle of garlic powder to better mimic tomato sauce. What a win! Tomato can be trigger inflammation for some folks, so this substitute really rocks my socks. I would go so far to say it's not a substitute. It's a valid recipe. I don't know if Rosa Rugosa will grow well in my county but I've wanted to grow my own rose hips for a long time. ♥️ Thanks for this video. I enjoy your channel and always give a thumbs up 👍.
Proper thin pizza! None of that light and fluffy rubbish, chez Shrimp.
Fluffy pizza tastes better imo, but I do enjoy thin pizza with specific herbs and spices once in a while.
Thanks for this really interesting and strangely calming video, I love your voice :)
Upon reading the title, my first thoughts were "No that's stupid. A stupid title for a stupid video, who on Earth would thi- oh it's Atomic Shrimp, I wonder how he did it."
Ive never seen that larger variety of rosehip before. Looks were a 5/5. Great work once again Mike.
Epic as usual. It’s like what even is a tomato, anyway?
A tomato is a cherry in a disguise
Fruit
I sometimes wonder if they actually crossed tomatoes with cherries to get cherry tomatoes... or tomatoes with grapes for grape tomatoes 😁😁
But seriously - what would you get, if you *really did* cross tomatoes with, say... blueberries? How would they taste, and what shade of purple would they be 🤔?
I guess the only way to answer that would be to try mixing tomatoes and blueberries and eating them together (crossing the plants is pretty close to completely impossible)
Had no idea those things were edible. Used to pick them and extract the seeds as a kid, for the purposes of putting down the back of other people's shirts.
You know I'm starting to understand why I don't have friends.
Ah yes.. I expect a tomato market crash soon, and the people who hoarded toilet paper will have to put toilet paper on pizza..
LOL, love the intro, and love your videos! Keep it up please :)
I thought I read this was released 2 years ago instead of like 2 minutes ago
I thought I read this was released 2 years ago instead of like 2 minutes ago
Here in the northeastern US coast we have rosa rugosa (or “beach roses”) practically coming out the ears. The wild form tends to be leggy, very uninviting and prickly. However, I’ve always enjoyed being able to take a quick walk and come back with a sizable bag of the rose hips, which make great jam or can be dried into an excellent tea, which tastes somewhat like pomegranate. If you end up growing your own from those seeds, I definitely recommend keeping an eye on them as they self-propagate viciously when they get comfortable. I love the prospect of making a sauce with the hips though!
Rosa Rugosa sounds like John Barosa’s sister.
Wosa Wugosa
I love rosehip soup and rosehip jam! Tastes nothing like tomatoes, actually I think rosehips are even better. Sounds like a great thing to make a pizza sauce out of! YUM!
I would have thought some onion and garlic was called for, but I'm guessing it was the same reason you avoided the white wine. Would red wine or red wine vinegar have been permissible in this?
No garlic or onion would make it hard for me to judge if it was good, that seems so integral to pizza in my mind
okay so a few months back, a while after having seen this video, I actually found a rosehip plant, and the taste is absolutely amazing! They taste like tomato concentrate.
I wonder if you can make broccoli that tastes like cheesecake. It's a wish I've had for years. 😂
Just add lemon and salt and peeper and chili powder and eat your damn vegetables
@@alumlovescake Lol!
this is a very helpful video to me, cause i cant really eat tomatoes that much due to illness, and i love the taste of it. To have a this close alternative was awesome.
Hey shrimp do a no palm oil in food for a day video
I would say for homemade food, that's too easy a challenge
I meant limited food budget challenge for the shops
if you cut the celery along the ridges the fibre separates a lot easier when eating or blending.(straight strands rather than crescent shapes)
this channel has a lot of diversity.........
You have a copy of one of my favourite books - I have, over the years, tried many of the wild foods in it. I was given a copy by someone who knew that I loved Richard Mabey's classic, 'Food For Free'.
People who worry about knife use are usually the ones who always accidentally cut themselves. My late mother was terrified of sharp things, and always ended up cutting herself by accident. My brother and I, and our late dad, always had respect for sharp blades, and never got cut.
Me, who has been allergic to tomatoes for several years: I'm four Parallel universes ahead of you
This is genius. I will definitely try this just because I am so curious about the taste. Cool video!