*Afterthoughts & Addenda* *The notebook* in the end segment of the video - in case you're curious about that, here's how I made it (10 years ago): atomicshrimp.com/post/2014/02/27/Bronze-Effect-Book
Culinary PS: Try taking some of the mushroom liquid out of the pan, reduce it, then add it in to the tomato sauce. This tastes amazing in homemade soup, so I guess the same might go for pizza sauce. I make the tomato soup, add in the mushroom liquid, then put some butter and black pepper on the mushrooms and have them on toast. Lovely winter supper.😊
"For a long while, there will be the feeling that [things will never reach the point where they're okay], it's just gonna feel like [any progress we make is being rolled back]. But... we just keep going" Thank you 🥹 I needed that 😊
If you walk along the sea wall on Chisel beach just below the Cove House Inn pub you will come across a pile of painted pebbles usually with a bunch or two of flowers. These are a memorial to my cousin Tracie, who past away in the very early day in the first year wave of Covid at the age of 44 😔
Rice pudding fried for breakfast! Whenever there was leftovers my Grandfather always said "you can have it fried for breakfast" no matter what it was. Whilst it was an amusing thing for a child I later learned it was because a peer of his at school whose mother was reputed to make the best pasties in the village (how very Cornish) was asked what he had for breakfast and he answered "fried pasty" meaning the leftover crimped crusts fried in a little lard
I look forward to next year's episode of Sky Tomatoes. It is hard to believe Eva is ten years old, it does not seem she has been here that long, or that I have been watching you for that long, even longer, actually. Upon reflection, it makes sense. Thank you for making me smile, even laugh. I laughed when you presented Eva's theory of rock hovering. I had often thought to post a similar silly theory of my own that, one day, Eva would get a rock to hover, but I was dissuaded by various things. The holidays have become very difficult time of year for me, so laughter is much appreciated. My mother used to make the most delicious wild rice stuffing for Thanksgiving. I miss it. Yesterday, as I was with some of my siblings for the holiday, I was presented a note. A note of no consequence that I had left my father in his desk drawer in his office. A note of no consequence that he kept. A note of no consequence which has now become a treasured item (to me). I was also returned the Damascus steel pocket knife I had given him one year for Christmas. Odd how similar things converge across continents. I have spent far too long editing this comment, perhaps to the point of nonsense, but I am not going to go over it again, I have a quilt to finish. Argh, I am a bit scatterbrained of late. I edited out the part about my father's ginko tree (male), but I am not going to recreate the deleted words, suffice it to say he planted one.
My greenhouse is underground. All hand dug and built. It is windy where I am, old crop fields above cliffs, no trees about, low hedges. It is approximately 12'x12' and 5' deep at its lowest point; the pathway. It is lightly angled down on all walls, but steeply angled on the south face. The roof is a wooden frame only 2' tall, covered with a polytunnel sheet, and anchored into the ground with lengths of rebar. I had to add topsoil and compost back in for the beds, which skirt the pathway 1' or so tall. Laid directly on a sticky clay and flat slatey stone alalgam. It has worked so well. I grew pretty good tomatoes this year, right up to Nov, so I'm hoping the soil will only get better and better as I use it. I love my little jungle bunker.
Regarding pineapple on pizza, I fully agree with you Mike that what _you_ like is much more important than what other people think you _should_ like! My personal pineapple preference (ha) is "no thanks!" but that's from disliking cooked pineapple entirely, regardless of whether that's on pizza, or served with gammon, or any other context for cooked pineapple. And as long as there's an alternative that I prefer, hey, that's more of the pineapple pizza available for those who _do_ like it!
I LOVE bell peppers on my pizza! With mushrooms and ham it's very tasty. This year my balcony tomatoes crop was rather pitiful and there is just one tiny tomato fruit left. I'm going to wait for it to ripen and get rid of the plants. Hope next year will be more successful. Also every time I see you wearing nice colourful shirts I think about Jenny's amazing sewing skills
I was surprised that the unpleasant vomit smell of the ginko fruit you collected was so mild. On my way to work every day I used to walk down a street that was lined with ginko trees. The color was really nice in the autumn but the fruit falling on the sidewalks would be smashed open by pedestrians and the vomit smell was, to my nose, quite strong. If a little smashed ginko stuck to the sole of my shoe, it was a bit like the predicament of stepping in dog poop. Even when approaching ginko trees growing in a field, no sidewalk underneath, that vomit smell would be quite evident once a lot of fruit had dropped. I was surprised by how few fruit you found, but maybe your tree was just beginning to drop its fruit. Anyway, something for your friends might consider if you give them ginko seeds to plant is where to plant them on their property. Planting them by a sidewalk or somewhere else with lots of foot traffic might not be a good idea. Last comment on ginko trees--where I live there I see a lot of people, mainly Chinese immigrants, collecting the fallen fruit. A woman I spoke to as she was collecting told me she considered them to be quite a treat and well worth the stinky bother.
I'll be interested to hear how you get along with keeping the pepper alive over the winter. I've always found overwintering larger fruited peppers tricky. There's always an element of luck, but to properly nerd out on Capsicum gubbins for a second; in my experience cultivars belonging to Capsicum annuum & chinense are the trickiest to overwinter, whilst Capsicum frutescens & baccatum chillies are easier to keep alive. At least of the more commonly grown species..... .... .... .... To go far down into the Capsicum nerd rabbit hole, cultivars of Capsicum pubescens & semi-cultivated C. chacoense are the easiest ones to overwinter that I've found, although Capsicum lanceolatum is showing good potential this year!
My son and I love pizza in pretty much any iteration. I make it on refrigerated dough, greek pita, naan, french bread...I've even made it on texas toast. I recently made a pizza with pesto in place of tomato pizza sauce, but I usually make my own sauce with tomato paste and spices and have made a white sauce pizza before as well. I'm more of a sausage pizza kind of person, but my son loves pepperoni. I absolutely feel onion is essential and miss it if I don't have it - same with bell pepper. I often include pre-shredded cheddar or "fiesta blend" cheese along with some mozzarrella, but I prefer whole milk mozzarrella I tear apart myself. I have a good ham in the fridge right now and always have pineapple in the cabinet so you have inspired me to finally try that later today. In my humble opinion, whatever way one chooses to make homemade pizza is the correct way.
Eva is such a joy, as the new companion to a kitten after 25 years evading the Cat Distribution Network I'd forgotten just what a blast having a furry friend can be. Never been a fan of pineapple and pizza, BUT I've discovered a brand of chicken meatballs made with pineapple and teriyaki that are insanely tasty. As another comment stated, it's awesome having a rambling kind of Atomic video to watch while getting over a cold. You and Jenny have created a wonderful life for yourselves, an amazing cottage, the ocean, and that oven door that I'm constantly amazed by. I'll have to content myself with my woods and mountains here in Colorado, but I used to live on the coast in Florida and miss the ocean at times, seeing you three wandering the beaches gives me a vicarious sense of "being there" so thank you. Another brilliant video Mike, stay warm, and may Shrimp HQ continue to bring you joy.
Our local asda has tamarind sauce in its foreign food aisle. If you like brown sauce you'll love tamarind sauce. Tamarind is (or was) the basis for the best brown sauces to begin with and as a sauce in its own right is just brown sauce turned up to 11 with a lovely fruity punch. One interesting thing about the bottle itself is it has a crown top cap hidden under the screw cap.
I think people forget how differently-shaped dog's mouths are and how they can carry things more easily. If we need both hands for something and shove a bag handle or phone in our mouth, we have to clamp down to keep it in place. A dog's mouth is a perfect shovel and most things can stay nestled inside with relatively little pressure from the jaw to "trap" them. They're not as likely to chip their teeth like us from gripping random objects. So long as Eva isn't catching thrown rocks in mid-air or getting overexcited and chomping them without thinking, I'm sure she's fine.
Periodically in the winter when it is soup/ stew time, I make what I call "refrigerator soup" , "refrigerator stew", or "Stoup" One to two days before I soak up 4-6 different kinds of beans, lentils, barley, and such. I start the stew in a crock pot and add the legumes then whatever pieces of meat I have as leftovers, no matter the kind. Beef, pork, chicken and such even mixing the meats. Then I add all types of vegetables that are in the 'fridge, . 'Shrooms, lettuce, tomatoes, cabbage, carrots, onion, kohlrabi , celery, potatoes, whatever. (I found that adding whole cherry tomatoes imparts a nice flavor and is a great way to use up all the mass of them from the summer.) Adding apple gives it a nice sweetness too. Basically I clean out the 'fridge and anything in it is fair game. I let this cook for about 8-9 hours until it is done. For soup I add more water or for a stew, less. I often throw in rice and Quinoa an hour or two before it is fully done if I have too much liquid for a thick stew. One can even add cheese at the end for a topping and unique flavor, cheddar seems to work best for me. Seasoning it with Soy sauce, ginger, lots of garlic, Worcestershire sauce, or whatever I feel like adding, even hot peppers. and I usually end up with 1- 1 & 1/2 gallons. It freezes well too, but I seldom have enough leftover to freeze. It can be a really experimental meal and most of the time turns out quite good, but I do have failures over the decades I have made this. I find it goes well with home made garlic bread, or Italian bread. You like to experiment, so I thought this might be a good "challenge" for you to try. If nothing else, it is a good way to clean out the 'fridge of odds and ends.
Sad to see we are losing so much of our coast due to erosion, especially worrying for those with houses near the edge of cliffs. Ahhh sweet Eva. Blimey they will have to sort the Harbour. Some good info about the imported stones! Lovely jubbly pizza Mike! Never heard of fried rice pudding! Great comment & garden stuff section, lots of good advice & tips as usual :) Loving the educational bits, love mooching in wild growing areas so it is of great interest to me to learn from you. A man of many talents! I used to love brown sauce but I agree, dunno what they have done to it but it just aint the same :( Thats a really good idea with the keeping notes :) Great video.
One thing people need to remember, traditional dishes weren't always traditional. Someone had to break with tradition in order to create them. Most often someone else would come along and change something and improve it. Keep up the good work!
It's interesting that the ginko smell wasn't strong-- maybe its also due to having only a few together? I'm currently living in Korea, where there are tons of beautiful ginko-lined streets in autumn, but it's definitely unpleasant once the nuts have fallen and gotten squished on the sidewalks. And if you happen to step on one? The smell will follow your shoes for days. One of the first things I learned upon arriving was to avoid stepping on the fruit if possible...
Yeah, I think most of them are falling into the woods and either decomposing into the soil fairly quickly, or getting carried off by animals (I found one in a different part of the garden, too far away for it to have just fallen there - I think the squirrels are eating the seeds out of them. I imagine if they fall onto a hard surface and sit there for days and weeks, fermenting, that would be a different thing.
That super tiny folding knife looks perfect for precision work. It looks like the largest blade on it is the same size as the one of my key chain knife, it's 22mm (and actually legal for me to carry on planes). I use it for a lot of things, but mostly opening boxes/cutting tape and dismantling tiny wires. I still EDC a larger knife, but it's in my backpack, which makes it a lot easier to have a sturdier knife that can handle some abuse, and keep the tiny one for light duty use.
We have a gingko. It's planted at the top of our drive. It must be slow-growing, because it's only doubled in size in our 15 years of living in this house. That must mean yours is very very very old to be that big. I learned from a friend, after living here several years and not noticing (probably due to the relatively small size of our tree) that they drop their leaves almost entirely in one day. We were fortunate enough to catch it one year so that I have a morning picture full of leaves, and an afternoon picture of a completely bare tree and a carpet of gorgeous yellow leaves on the ground. It was glorious. The last 2 years we have not gotten the really dramatic drop, which has been disappointing but also kind of puzzling. Anyway, they are beautiful and interesting trees, and now I know that ours must be a male. We have never seen the fruits (but it's possible that an animal has made away with whatever the tree has produced).
Someone else in the comments mentioned that apparently the male trees sometimes change sex if they (somehow) detect that there are no female trees nearby. That sounded weird to me, but it appears to be a documented phenomenon.
On a trip to Germany to visit my sister in law, we stopped off in a town which boarded on the Rhine river. Walking along i noticed all these plants growing in between the rocks on the river bed (river had gone out) my sister in law told me it was common and it was actually tomato plants that were growing and it was caused by sewage. Ps. Seeing Eva walking on the wall living her best life was so funny, i chuckled imagining her shouting look at me Dad, look what i’m doing! 😝
I've yet to stop being delighted by the sliding door on your new oven. Such a wonderfully clever way to get around space constraints and make everything inside more accessible.
Hearing you descibe Eva's rock preferences and habits reminded me of my first dog in my early teens. He was a rescue boxer and we used to enjoy family holidays on the north coast of Scotland where most of the beaches were pebble beaches. I used to pick up a stone and throw it into the sea for him (where it would land amongst other stones) and he always brought back the same one. I'm not sure if it was because it had my scent on it or if he was just particularly good at recognising the features of individual pebbles, but it became a wonderful game for us both for many years. And he never chipped any teeth.
Decaying wood and wood chip is a fantastic reservoir for water and keeping things moist - so a fantastic addition! And the woods will slowly decay with fungus and be a great carbon and nutrient source for years
I cleaned mountains of ginko fruit when I was living at a monastery in Japan, or as we called them there, GINAN. I'm told the fruit contains the same chemical that causes poison Ivy to be an irritant. We picked them up with tongs, cleaned them with gloves . Our method was to let the nuts dry in the sun first, THEN crack them. and Then boil the fruit, take the skins off the boiled fruit and then eat the remaining berries with rice. We were also warned that we were not to eat more than 8 to 10 per day. I remember them not being very impressive taste-wise for all the work that went into making them fit for human consumption. Apparently though, they're really good for you, so long as you don't exceed 10/day :-) when they become really bad for you
Did you clean the nuts from the fruit flesh (as he did) or did you let them dry with flesh still on? Also, did you add any flavour or spice or did you eat them with the rice as-is, just boiled?
Watching you preparing your raised beds reminded me of my Fathers Bete Noire; he lived by the sea and one of jobs that my Grandfather used to give we him was to go down to the shore and collect sacks of seaweed which he would have to hoick up hill to one of 3 allotments and the garden.
I'd suggest to take some cuttings from the cape gooseberry and overwinter them. Those plants will be more compact and earlier fruiting next year than the plant from seed.
I used to make something similar but with flour and mash potato base. Played around until the base worked for me. I loved it, but my house mates at that time were not fans. Needless to say... I regularly made it :D
Weird suggestion, would you consider sprinkling comment positivity throughout your videos? It just seems like it could be a nice intermission between segments.
Yeah, I think one one occasion when the comments I picked out were thematically linked with the various different segments, I interspersed them. I might do that again.
In the Southern US, one way people eat peanuts is to boil them in the shell, and they are soft as a result, entirely different from a roasted peanut...an acquired taste? I think by boiling the gingko nuts first you have replicated that sort of texture.
3:35 wow I immediately had to look up where Broadchurch was filmed because I recognized that cliff and yep. it was west bay! how cool to see it in a video like that! it's one of my favourite shows and this just added to my growing desire to visit the south of england and all those beautiful beaches I keep seeing in Mr. Shrimps videos
I really like the combination of sweet and savoury, so the only reason I haven't had pineapple and ham on a pizza in decades is that I always find something even more intriguing.
There is an early 19th century landhouse in the Netherlands, Museum Paulina Bisdom van Vliet. The interiors are still original. There is a Sevres dinner service in a cabinet in the dining room. Apparently the maids had to wash this service in bowls in the dining room. They got a bonus if nothing was broken in a year.
I see you are a man after my own heart when it comes to pizza toppings. The more the merrier. While I've never put the effort in to make the base from scratch (I use a frozen Dr Oetker pizza, either spinach and fetta or ham & pineapple) I do like mushrooms &onions, as well as some garlic, olives (sliced up whole kalamata olives from the deli) sometimes capsicum and then whatever meat is lying around like bacon, ham, sliced beef/pork/turkey etc. Plus cheddar cheese and some bbq sauce. Always delicious and so much more to it than the plain base pizza.
Thank you!! I couldn’t remember which series,but he actually kayaked down to that harbour if I remember correctly. I spent the first half of this one trying to remember where I’d heard of the Brid.
I have been using the Aerogarden for years. It's nice to be able to have fresh tomatoes year round and relatively cheap. 30 dollars in fertilizer lasts me 9 months in 4 separate gardens. I have 2 gardens that I put small tomatoes and peppers in, another I use to grow lettuce, and the last is for herbs.
Hey! Should you want a crispier base, I suggest to remove the pizza from the pan immediately after taking it out from the oven, and let it cool down on one of the oven's wire racks. Similarly to what I've seen you doing with toasted bread slices, this will help evacuate some of the steam from the bottom of the pizza. If you like a softier base, then the method in this video is perfect!
Oh gosh that eva stone logic reminds me so much of the pug from one of terry pratchetts novels : " he turned his bowl to look if its full below, it was never but hes a dog that never giving its hopes up" (free translation from english to german to english sorry^^)
I start my tomato seeds on Valentine's Day, generally a mix of saved seeds from whatever was growing last year + some seeds squeezed out of some supermarket cherries that I save (next year they'll be my usual Piccolo and some almost purple "Violet Blush" cocktail tomatoes that I got whoopsed and really liked). I always grow a huge surplus so I have many to give away as "ready to plant out" seedlings. I'm happy for everything to hybridise and I always get a good crop - I think my tomatoes are gradually evolving to suit my local soil and climate I wouldn't eat pineapple on pizza myself (though I do love pineapple, both fresh and tinned) but it's none of my business if others like it. I don't eat any other hot sweet things though, so it's not limited to just pineapple
The logs made me curious. What do you think of mushroom growing kits. I got one for christmas 2 years ago and I was surprised at how easy it was. But that made me think, if you had access to some local edible fungus spores. Could you use some of those rotting logs to make your own mushroom growing kit. It would at least be an interesting experiment.
Yeah, I think these logs are too far gone to grow anything that isn't already in them. I have thought about growing mushrooms here in the woods, but I want to be careful not to bring in anything that might be actually parasitic on the trees.
Inconulation of edible mushroom is pretty tricky task because compiting spores are everywhere to take over the growth substance (And there is those clone bombers, like Aspergillus, that just make clone-army and overthrone anything else). Anything that is moist and older than half year is just waste of resources. Even seemingly dry and grey dead pine is littered with many half lichoid species in surface. There is even naturally occuring endophytic mushrooms that activates when plant dies and shift its focus to rot the plant and reproduce.
Pizza is one of the easiest ways to use up small amounts of ingredients and leftovers. It’s a really good vehicle when you’re doing a “buy nothing, use only ingredients on hand” food competition, or the last meal of a limited ingredients budget £1 budget challenge” when all you have are some leftovers that individually don’t feel like a meal, but put together on some bread and a little cheese, are transformed into something that truly feels like a meal. Casserole/baked hot dish would be another great way to use up leftovers. Same concept: add some carbs to hold the food together and smother it with cheese. Beans on pizza: probably a great idea. Leftover spaghetti, leftover Chinese takeout, leftover fish and chips, small bits of broccoli and onion. You name it. It’s probably good on pizza, especially when covered in cheese.
Hey Shrimp, long time watcher first time commenter, I had to interject in your frying of the rice pudding. A lot of cooking in a frying pan often calls for a HOT PAN. It really can make a difference in temperature with oil. I actually found this when trying to copy some of your videos makining frittas, you NEED hot oil to make things stay together. In general, I find things need hot oil, unless you need to treat them gently, such as sweating onions. So a sizzle on things is 80% what your looking for. 20% of things requre a gentle frying an that’s also as important. Love the channel and as a mid 30s man you are my icon.
Ginkgos are so old that they have to rely on wind for pollination now, as the entire class of animals that their original pollinators were a part of died out ages ago. They're one of my favorite trees, so it's always cool to see individuals like that which have gotten very large.
I'd like to say to the ham and pineapple haters club, that you can have whatever you want on pizza. It's basically bread with stuff on it. If there's a pizza with stuff on it which you don't like, then be quiet about it, and get a pizza with stuff on it you do like. It's a trivial thing, of no importance whatsoever. Just bread with stuff on it. That's all. I like things on pizza like crayfish tails, anchovies and artichoke hearts. I like thin ones that simply have tomato, cheese, and basil on top. I do like pineapple - but, as it makes the inside of my mouth bleed - I can't eat it now, but I have, and ham and pineapple is a good combination. If you like it, put it on pizza; if it's not your thing, then don't condemn those people who do enjoy it. It. Isn't. Important. Your time here is limited - so if you like something, then go for it, and damn the naysayers. Good to see you enjoy Stokes (#notspon) brown sauce. It's made not far from where I live, and I can say, in all honesty, that everything they make is excellent quality. Their tomato ketchup is top notch.
Where I live in the US, people didn't get electricity and running water until 1957. My grandmother did her dishes in a dishpan even after she had running water because she used her homemade lye soap and would save the wash water to slop (feed) the hogs. When there were not hogs to slop she would pour the water outside on the ground to keep the food bits from going down the drain and stopping it up, but also because it was her habit from growing up without running water. I also love flint, but the flint I find was worked into tools by Indigenous Americans several thousand years ago. My pets have their own ideas as well, like we have a cat who loves to wash his paws when we are washing our hands.
On the topic of dogs picking things up carefully, my parents have a dog that we used to give eggs to. You would hand her the egg and she would take it carefully into her mouth and carry it out the back door before dropping it on the ground, where it would only smash then when she let it. We had to stop giving her eggs cause the younger dog would just drop his on the floor of the kitchen and we couldn't just give it to one of them.
In addition to your comment about toppings on pizza being personal, I think the process of making it is as well. I've independently of any recipe or idea slowly developed my own method of making pizza which is largely distinct from the one you show here - both I'm sure delicious, but entirely catered to personal preference. It's your kitchen, make what you like!
Concerning the onions on your pizza, if I may suggest, oil them just a bit, they'll fry beautifully. I also pinch of salt and grind a bit (lots) of coriander or whole carvi (caraway I think you call them) seeds. I use the oil of dried tomato preserves for this... tossing them all in a bowl. Ham, onions and caraway is rather lovely. Just a thought.
I've watched several videos on RUclips about hugelkultur which is based around burying wood below plants to encourage growth. I think it's a great way to avoid burning unwanted wood. Out of interest Shrimp have you ever had a worm bin? I find the castings to be a great top soil for veggies and watching my little community of worms grow is fascinating (not sure my wife agrees).
OK. Both east and west beaches at westbay..have been "managed" . In east beach many hundred tonx of imported granite was used to reinforce some thing thought important at the time..around 10 years ago. That piece you found might be the last of it. There are more stones "armouring" the east pier nose..again imported granite from france. The west beach is "replenished with much imported stone"
RE: the pizza - have you tried doing a super long proof (~3 days) in the fridge? If I recall correctly it’s slightly better for thin crust pizzas but the slight sourdough note might go well with the nutty wholemeal thing you have going on
I really like my Saturday mornings with Mike, Jenny, Eva and Babatunde - really is the best Saturday TV going!... Yes, I know Babatunde's videos get posted on Friday evening and it takes all my will power to refrain from watching but it's worth it!
*Afterthoughts & Addenda*
*The notebook* in the end segment of the video - in case you're curious about that, here's how I made it (10 years ago): atomicshrimp.com/post/2014/02/27/Bronze-Effect-Book
@@AtomicShrimp 10 years ago⁉️ and you're on page1! 😂👍
Every time you mention deglazing the greenhouse I can't help but imagine that you'd need a very large pan for that.
Several barrels of wine and one really big spatula.
Make sure to clean that spatula well, or Spatula Grime may show himself.
The "I will fight you" came so out of left wing for a Shrimp comment I chuckled so much lol - that's true love right there
A pacifist like him offering to fight people for the right of his wife to enjoy what she enjoys is true love.
Don't wake the Shrimpen 😎
Left field :)
Most calm people protect what they love with everything they have. Don't even try it
This is the first comment that showed up while I was watching, so I was anticipating the line. Did not expect it to be about pineapple however.
That tile in your kitchen is so attractive. Jenny did a great job.
Culinary PS: Try taking some of the mushroom liquid out of the pan, reduce it, then add it in to the tomato sauce. This tastes amazing in homemade soup, so I guess the same might go for pizza sauce. I make the tomato soup, add in the mushroom liquid, then put some butter and black pepper on the mushrooms and have them on toast. Lovely winter supper.😊
Eva doing a wonderful job of protecting you from the sea.
She often barks quite anxiously at other dogs if they are the sort to just jump in the water. In my head, she is telling them "That's ILLEGAL!"
As well as any murderous stones. 🙂
@@AtomicShrimp 😂
Delighted to have an Atomic Shrimp video when feeling rubbish with a cold. Thank you Mike!
Hope you feel better soon
Sickness makes most other parts of us better. When I'm sick my social anxiety goes away
Eva is living her best life barking at rocks and digging holes at the beach.
Also I totally support Jenny's choice to have pineapple on her pizza.
I hate pineapple on pizza... But who are we to decide what people can and can't put on pizza.
"Why have a dog and bark yourself" Hadn't come across this before.
"For a long while, there will be the feeling that [things will never reach the point where they're okay], it's just gonna feel like [any progress we make is being rolled back]. But... we just keep going"
Thank you 🥹 I needed that 😊
"It's a different kind of beach" all together made me laugh out loud.
If you walk along the sea wall on Chisel beach just below the Cove House Inn pub you will come across a pile of painted pebbles usually with a bunch or two of flowers. These are a memorial to my cousin Tracie, who past away in the very early day in the first year wave of Covid at the age of 44 😔
Rice pudding fried for breakfast! Whenever there was leftovers my Grandfather always said "you can have it fried for breakfast" no matter what it was. Whilst it was an amusing thing for a child I later learned it was because a peer of his at school whose mother was reputed to make the best pasties in the village (how very Cornish) was asked what he had for breakfast and he answered "fried pasty" meaning the leftover crimped crusts fried in a little lard
I look forward to next year's episode of Sky Tomatoes.
It is hard to believe Eva is ten years old, it does not seem she has been here that long, or that I have been watching you for that long, even longer, actually. Upon reflection, it makes sense.
Thank you for making me smile, even laugh. I laughed when you presented Eva's theory of rock hovering. I had often thought to post a similar silly theory of my own that, one day, Eva would get a rock to hover, but I was dissuaded by various things. The holidays have become very difficult time of year for me, so laughter is much appreciated.
My mother used to make the most delicious wild rice stuffing for Thanksgiving. I miss it. Yesterday, as I was with some of my siblings for the holiday, I was presented a note. A note of no consequence that I had left my father in his desk drawer in his office. A note of no consequence that he kept. A note of no consequence which has now become a treasured item (to me). I was also returned the Damascus steel pocket knife I had given him one year for Christmas. Odd how similar things converge across continents.
I have spent far too long editing this comment, perhaps to the point of nonsense, but I am not going to go over it again, I have a quilt to finish. Argh, I am a bit scatterbrained of late. I edited out the part about my father's ginko tree (male), but I am not going to recreate the deleted words, suffice it to say he planted one.
My greenhouse is underground. All hand dug and built.
It is windy where I am, old crop fields above cliffs, no trees about, low hedges.
It is approximately 12'x12' and 5' deep at its lowest point; the pathway. It is lightly angled down on all walls, but steeply angled on the south face.
The roof is a wooden frame only 2' tall, covered with a polytunnel sheet, and anchored into the ground with lengths of rebar.
I had to add topsoil and compost back in for the beds, which skirt the pathway 1' or so tall. Laid directly on a sticky clay and flat slatey stone alalgam.
It has worked so well. I grew pretty good tomatoes this year, right up to Nov, so I'm hoping the soil will only get better and better as I use it.
I love my little jungle bunker.
Regarding pineapple on pizza, I fully agree with you Mike that what _you_ like is much more important than what other people think you _should_ like! My personal pineapple preference (ha) is "no thanks!" but that's from disliking cooked pineapple entirely, regardless of whether that's on pizza, or served with gammon, or any other context for cooked pineapple. And as long as there's an alternative that I prefer, hey, that's more of the pineapple pizza available for those who _do_ like it!
I LOVE bell peppers on my pizza! With mushrooms and ham it's very tasty.
This year my balcony tomatoes crop was rather pitiful and there is just one tiny tomato fruit left. I'm going to wait for it to ripen and get rid of the plants. Hope next year will be more successful.
Also every time I see you wearing nice colourful shirts I think about Jenny's amazing sewing skills
My favourite pizza topping too.
That was the most gentle utterance of “I will fight you” I have ever heard.
I was surprised that the unpleasant vomit smell of the ginko fruit you collected was so mild. On my way to work every day I used to walk down a street that was lined with ginko trees. The color was really nice in the autumn but the fruit falling on the sidewalks would be smashed open by pedestrians and the vomit smell was, to my nose, quite strong. If a little smashed ginko stuck to the sole of my shoe, it was a bit like the predicament of stepping in dog poop. Even when approaching ginko trees growing in a field, no sidewalk underneath, that vomit smell would be quite evident once a lot of fruit had dropped. I was surprised by how few fruit you found, but maybe your tree was just beginning to drop its fruit.
Anyway, something for your friends might consider if you give them ginko seeds to plant is where to plant them on their property. Planting them by a sidewalk or somewhere else with lots of foot traffic might not be a good idea.
Last comment on ginko trees--where I live there I see a lot of people, mainly Chinese immigrants, collecting the fallen fruit. A woman I spoke to as she was collecting told me she considered them to be quite a treat and well worth the stinky bother.
"Why have a dog and bark yourself?" more shrimp wisdom! :D never heard that one before!
I'll be interested to hear how you get along with keeping the pepper alive over the winter. I've always found overwintering larger fruited peppers tricky.
There's always an element of luck, but to properly nerd out on Capsicum gubbins for a second; in my experience cultivars belonging to Capsicum annuum & chinense are the trickiest to overwinter, whilst Capsicum frutescens & baccatum chillies are easier to keep alive. At least of the more commonly grown species.....
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To go far down into the Capsicum nerd rabbit hole, cultivars of Capsicum pubescens & semi-cultivated C. chacoense are the easiest ones to overwinter that I've found, although Capsicum lanceolatum is showing good potential this year!
My son and I love pizza in pretty much any iteration. I make it on refrigerated dough, greek pita, naan, french bread...I've even made it on texas toast. I recently made a pizza with pesto in place of tomato pizza sauce, but I usually make my own sauce with tomato paste and spices and have made a white sauce pizza before as well. I'm more of a sausage pizza kind of person, but my son loves pepperoni. I absolutely feel onion is essential and miss it if I don't have it - same with bell pepper. I often include pre-shredded cheddar or "fiesta blend" cheese along with some mozzarrella, but I prefer whole milk mozzarrella I tear apart myself. I have a good ham in the fridge right now and always have pineapple in the cabinet so you have inspired me to finally try that later today. In my humble opinion, whatever way one chooses to make homemade pizza is the correct way.
Eva is such a joy, as the new companion to a kitten after 25 years evading the Cat Distribution Network I'd forgotten just what a blast having a furry friend can be. Never been a fan of pineapple and pizza, BUT I've discovered a brand of chicken meatballs made with pineapple and teriyaki that are insanely tasty. As another comment stated, it's awesome having a rambling kind of Atomic video to watch while getting over a cold. You and Jenny have created a wonderful life for yourselves, an amazing cottage, the ocean, and that oven door that I'm constantly amazed by. I'll have to content myself with my woods and mountains here in Colorado, but I used to live on the coast in Florida and miss the ocean at times, seeing you three wandering the beaches gives me a vicarious sense of "being there" so thank you.
Another brilliant video Mike, stay warm, and may Shrimp HQ continue to bring you joy.
Our local asda has tamarind sauce in its foreign food aisle. If you like brown sauce you'll love tamarind sauce. Tamarind is (or was) the basis for the best brown sauces to begin with and as a sauce in its own right is just brown sauce turned up to 11 with a lovely fruity punch. One interesting thing about the bottle itself is it has a crown top cap hidden under the screw cap.
What a treat - over an hour long video on a Saturday morning.😊
All of Shrimp's 'natural environment'/gardening/cooking videos are treats. 🙂
I love seeing Eva. I always think of her in a sort of winni the poo way. 'A very happy dog of very little brain' 😂❤
I think people forget how differently-shaped dog's mouths are and how they can carry things more easily. If we need both hands for something and shove a bag handle or phone in our mouth, we have to clamp down to keep it in place. A dog's mouth is a perfect shovel and most things can stay nestled inside with relatively little pressure from the jaw to "trap" them. They're not as likely to chip their teeth like us from gripping random objects. So long as Eva isn't catching thrown rocks in mid-air or getting overexcited and chomping them without thinking, I'm sure she's fine.
Barking at Rocks is what i'm gonna call my new band
hi! love your channel :) when we make pizza, we put the dough in the oven for approx 2-3 mins by itself before putting tomato sauce, works very well!
Periodically in the winter when it is soup/ stew time, I make what I call "refrigerator soup" , "refrigerator stew", or "Stoup" One to two days before I soak up 4-6 different kinds of beans, lentils, barley, and such. I start the stew in a crock pot and add the legumes then whatever pieces of meat I have as leftovers, no matter the kind. Beef, pork, chicken and such even mixing the meats. Then I add all types of vegetables that are in the 'fridge, . 'Shrooms, lettuce, tomatoes, cabbage, carrots, onion, kohlrabi , celery, potatoes, whatever. (I found that adding whole cherry tomatoes imparts a nice flavor and is a great way to use up all the mass of them from the summer.) Adding apple gives it a nice sweetness too.
Basically I clean out the 'fridge and anything in it is fair game. I let this cook for about 8-9 hours until it is done. For soup I add more water or for a stew, less. I often throw in rice and Quinoa an hour or two before it is fully done if I have too much liquid for a thick stew. One can even add cheese at the end for a topping and unique flavor, cheddar seems to work best for me.
Seasoning it with Soy sauce, ginger, lots of garlic, Worcestershire sauce, or whatever I feel like adding, even hot peppers. and I usually end up with 1- 1 & 1/2 gallons.
It freezes well too, but I seldom have enough leftover to freeze.
It can be a really experimental meal and most of the time turns out quite good, but I do have failures over the decades I have made this. I find it goes well with home made garlic bread, or Italian bread. You like to experiment, so I thought this might be a good "challenge" for you to try.
If nothing else, it is a good way to clean out the 'fridge of odds and ends.
Thank you. I've been quite ill for a few days, and this was just what the doctor ordered.
"i will fight you" - lmao best atomic shrimp quote 2024 :D
Sad to see we are losing so much of our coast due to erosion, especially worrying for those with houses near the edge of cliffs. Ahhh sweet Eva. Blimey they will have to sort the Harbour. Some good info about the imported stones! Lovely jubbly pizza Mike! Never heard of fried rice pudding! Great comment & garden stuff section, lots of good advice & tips as usual :) Loving the educational bits, love mooching in wild growing areas so it is of great interest to me to learn from you. A man of many talents! I used to love brown sauce but I agree, dunno what they have done to it but it just aint the same :( Thats a really good idea with the keeping notes :) Great video.
Loving the pizza recipe! If you let the dough rest for just 10 mins after kneading, it won't fight you as much for the roll out!
I presume you have some kind of knife sharpening procedure or obsession in secret, because your kitchen knives always seem razor sharp!
For a brief second, I thought this was “Ordinary Sausage” making a Ginko Stinko sausage and I was about to be absolutely mortified.
Stones with holes are called Hag Stones - they are supposed to be good luck.
32:22 Was all ready to join in with "cheesy napalm" there 😭
Exactly what I was thinking
One thing people need to remember, traditional dishes weren't always traditional. Someone had to break with tradition in order to create them. Most often someone else would come along and change something and improve it. Keep up the good work!
Nice find with the earthstar - I've never found one in 63 years. A splendid melange of interestingness as always! x
It's interesting that the ginko smell wasn't strong-- maybe its also due to having only a few together? I'm currently living in Korea, where there are tons of beautiful ginko-lined streets in autumn, but it's definitely unpleasant once the nuts have fallen and gotten squished on the sidewalks. And if you happen to step on one? The smell will follow your shoes for days. One of the first things I learned upon arriving was to avoid stepping on the fruit if possible...
Yeah, I think most of them are falling into the woods and either decomposing into the soil fairly quickly, or getting carried off by animals (I found one in a different part of the garden, too far away for it to have just fallen there - I think the squirrels are eating the seeds out of them. I imagine if they fall onto a hard surface and sit there for days and weeks, fermenting, that would be a different thing.
New kitchen is looking great, love the splash back tiles
Loving the new studio lighting!
My RUclips highlight of the month is always your Random Stuff video. Cheers Mike!
That super tiny folding knife looks perfect for precision work. It looks like the largest blade on it is the same size as the one of my key chain knife, it's 22mm (and actually legal for me to carry on planes). I use it for a lot of things, but mostly opening boxes/cutting tape and dismantling tiny wires. I still EDC a larger knife, but it's in my backpack, which makes it a lot easier to have a sturdier knife that can handle some abuse, and keep the tiny one for light duty use.
We have a gingko. It's planted at the top of our drive. It must be slow-growing, because it's only doubled in size in our 15 years of living in this house. That must mean yours is very very very old to be that big. I learned from a friend, after living here several years and not noticing (probably due to the relatively small size of our tree) that they drop their leaves almost entirely in one day. We were fortunate enough to catch it one year so that I have a morning picture full of leaves, and an afternoon picture of a completely bare tree and a carpet of gorgeous yellow leaves on the ground. It was glorious. The last 2 years we have not gotten the really dramatic drop, which has been disappointing but also kind of puzzling. Anyway, they are beautiful and interesting trees, and now I know that ours must be a male. We have never seen the fruits (but it's possible that an animal has made away with whatever the tree has produced).
Someone else in the comments mentioned that apparently the male trees sometimes change sex if they (somehow) detect that there are no female trees nearby. That sounded weird to me, but it appears to be a documented phenomenon.
@@AtomicShrimp nature is so weird and wonderful.
On a trip to Germany to visit my sister in law, we stopped off in a town which boarded on the Rhine river. Walking along i noticed all these plants growing in between the rocks on the river bed (river had gone out) my sister in law told me it was common and it was actually tomato plants that were growing and it was caused by sewage.
Ps. Seeing Eva walking on the wall living her best life was so funny, i chuckled imagining her shouting look at me Dad, look what i’m doing! 😝
😊😊😊😊
I've yet to stop being delighted by the sliding door on your new oven. Such a wonderfully clever way to get around space constraints and make everything inside more accessible.
Great video. I find these videos of yours so relaxing and information packed. Thank you.
Hearing you descibe Eva's rock preferences and habits reminded me of my first dog in my early teens. He was a rescue boxer and we used to enjoy family holidays on the north coast of Scotland where most of the beaches were pebble beaches. I used to pick up a stone and throw it into the sea for him (where it would land amongst other stones) and he always brought back the same one. I'm not sure if it was because it had my scent on it or if he was just particularly good at recognising the features of individual pebbles, but it became a wonderful game for us both for many years. And he never chipped any teeth.
pinapple pizza is great i put pineapple mushrooms and jalapenos on my pizza as toppings
As a nurse I am more than excited about the amount of fiber in your dough . 😅
Decaying wood and wood chip is a fantastic reservoir for water and keeping things moist - so a fantastic addition! And the woods will slowly decay with fungus and be a great carbon and nutrient source for years
I cleaned mountains of ginko fruit when I was living at a monastery in Japan, or as we called them there, GINAN. I'm told the fruit contains the same chemical that causes poison Ivy to be an irritant. We picked them up with tongs, cleaned them with gloves . Our method was to let the nuts dry in the sun first, THEN crack them. and Then boil the fruit, take the skins off the boiled fruit and then eat the remaining berries with rice. We were also warned that we were not to eat more than 8 to 10 per day. I remember them not being very impressive taste-wise for all the work that went into making them fit for human consumption. Apparently though, they're really good for you, so long as you don't exceed 10/day :-) when they become really bad for you
I learned about them when I visited Japan. You're right about the taste.
Did you clean the nuts from the fruit flesh (as he did) or did you let them dry with flesh still on? Also, did you add any flavour or spice or did you eat them with the rice as-is, just boiled?
Pineapples on pizza is a glorious thing. With pepperoni or ham it's such a good combination of sweet and savory flavors...
Pineapple, pepperoni and jalapeños is an amazing combo
amen
Agree but sadly a pure cancer source due to the nitrite in the ham.
@@Johnjohnson2695 Weirdly whilst I like reasonably spicy food, I've never liked spicy toppings on pizza. It just doesn't seem to go well.
@@olgerkhan9331
Buy locally raised meat sans chemicals.
Watching you preparing your raised beds reminded me of my Fathers Bete Noire; he lived by the sea and one of jobs that my Grandfather used to give we him was to go down to the shore and collect sacks of seaweed which he would have to hoick up hill to one of 3 allotments and the garden.
I'd suggest to take some cuttings from the cape gooseberry and overwinter them. Those plants will be more compact and earlier fruiting next year than the plant from seed.
Why was that the nicest "I will fight you" I've ever heard 😂
I'm still jealous of that ball whisk but I _know_ I don't need it
Next Atomic Shrimp video: Mike fighting the anti pineapple people. Probably be a much better fight than Jake Paul -Mike Tyson lol
I used to make something similar but with flour and mash potato base. Played around until the base worked for me. I loved it, but my house mates at that time were not fans. Needless to say... I regularly made it :D
Weird suggestion, would you consider sprinkling comment positivity throughout your videos? It just seems like it could be a nice intermission between segments.
Yeah, I think one one occasion when the comments I picked out were thematically linked with the various different segments, I interspersed them. I might do that again.
In the Southern US, one way people eat peanuts is to boil them in the shell, and they are soft as a result, entirely different from a roasted peanut...an acquired taste? I think by boiling the gingko nuts first you have replicated that sort of texture.
3:35 wow I immediately had to look up where Broadchurch was filmed because I recognized that cliff and yep. it was west bay! how cool to see it in a video like that! it's one of my favourite shows and this just added to my growing desire to visit the south of england and all those beautiful beaches I keep seeing in Mr. Shrimps videos
I really like the combination of sweet and savoury, so the only reason I haven't had pineapple and ham on a pizza in decades is that I always find something even more intriguing.
"It's a different kind of beach" subtle, but hilarious !
Re Agrimesh, We've found a very useful (and inexpensive ) all-round garden netting in scaffolding debris netting.
For Pizza I use an oil sprayer (like a mister?) on my baking trays and it works perfectly. And you don't need as much.
There is an early 19th century landhouse in the Netherlands, Museum Paulina Bisdom van Vliet. The interiors are still original. There is a Sevres dinner service in a cabinet in the dining room. Apparently the maids had to wash this service in bowls in the dining room. They got a bonus if nothing was broken in a year.
I see you are a man after my own heart when it comes to pizza toppings. The more the merrier. While I've never put the effort in to make the base from scratch (I use a frozen Dr Oetker pizza, either spinach and fetta or ham & pineapple) I do like mushrooms &onions, as well as some garlic, olives (sliced up whole kalamata olives from the deli) sometimes capsicum and then whatever meat is lying around like bacon, ham, sliced beef/pork/turkey etc. Plus cheddar cheese and some bbq sauce. Always delicious and so much more to it than the plain base pizza.
The river Brit is also the river in River Cottage
Thank you!! I couldn’t remember which series,but he actually kayaked down to that harbour if I remember correctly. I spent the first half of this one trying to remember where I’d heard of the Brid.
Fab improvements in the studio setup - really like the slight supervillain vibe. Very nice!
I have been using the Aerogarden for years. It's nice to be able to have fresh tomatoes year round and relatively cheap. 30 dollars in fertilizer lasts me 9 months in 4 separate gardens. I have 2 gardens that I put small tomatoes and peppers in, another I use to grow lettuce, and the last is for herbs.
Hey! Should you want a crispier base, I suggest to remove the pizza from the pan immediately after taking it out from the oven, and let it cool down on one of the oven's wire racks. Similarly to what I've seen you doing with toasted bread slices, this will help evacuate some of the steam from the bottom of the pizza. If you like a softier base, then the method in this video is perfect!
Oh gosh that eva stone logic reminds me so much of the pug from one of terry pratchetts novels : " he turned his bowl to look if its full below, it was never but hes a dog that never giving its hopes up" (free translation from english to german to english sorry^^)
Making Money...
I start my tomato seeds on Valentine's Day, generally a mix of saved seeds from whatever was growing last year + some seeds squeezed out of some supermarket cherries that I save (next year they'll be my usual Piccolo and some almost purple "Violet Blush" cocktail tomatoes that I got whoopsed and really liked). I always grow a huge surplus so I have many to give away as "ready to plant out" seedlings. I'm happy for everything to hybridise and I always get a good crop - I think my tomatoes are gradually evolving to suit my local soil and climate
I wouldn't eat pineapple on pizza myself (though I do love pineapple, both fresh and tinned) but it's none of my business if others like it. I don't eat any other hot sweet things though, so it's not limited to just pineapple
Have you ever looked into hugelkultur? The pile of rotten logs already looks to be a perfect shape for it! Great video as always :)
The logs made me curious. What do you think of mushroom growing kits. I got one for christmas 2 years ago and I was surprised at how easy it was. But that made me think, if you had access to some local edible fungus spores. Could you use some of those rotting logs to make your own mushroom growing kit. It would at least be an interesting experiment.
Yeah, I think these logs are too far gone to grow anything that isn't already in them. I have thought about growing mushrooms here in the woods, but I want to be careful not to bring in anything that might be actually parasitic on the trees.
Inconulation of edible mushroom is pretty tricky task because compiting spores are everywhere to take over the growth substance (And there is those clone bombers, like Aspergillus, that just make clone-army and overthrone anything else). Anything that is moist and older than half year is just waste of resources.
Even seemingly dry and grey dead pine is littered with many half lichoid species in surface.
There is even naturally occuring endophytic mushrooms that activates when plant dies and shift its focus to rot the plant and reproduce.
I love beaches in cold grey weather.
Pizza is one of the easiest ways to use up small amounts of ingredients and leftovers. It’s a really good vehicle when you’re doing a “buy nothing, use only ingredients on hand” food competition, or the last meal of a limited ingredients budget £1 budget challenge” when all you have are some leftovers that individually don’t feel like a meal, but put together on some bread and a little cheese, are transformed into something that truly feels like a meal. Casserole/baked hot dish would be another great way to use up leftovers. Same concept: add some carbs to hold the food together and smother it with cheese.
Beans on pizza: probably a great idea. Leftover spaghetti, leftover Chinese takeout, leftover fish and chips, small bits of broccoli and onion. You name it. It’s probably good on pizza, especially when covered in cheese.
Just had to paus the video to rush to the store and buy me a bunsh of pizza toppings. 😂
”Don’t lead me into temptation, i can walk myselves…” 😂😂😂
A random stuff video is just the ticket. Thank you Mr. Total Legend Shrimp.
Super cozy episode, very much reminiscent of my childhood telly back in the 70's. Those pizza's looked amazing - hhhhh I'm hungry now.
Hey Shrimp, long time watcher first time commenter, I had to interject in your frying of the rice pudding. A lot of cooking in a frying pan often calls for a HOT PAN. It really can make a difference in temperature with oil. I actually found this when trying to copy some of your videos makining frittas, you NEED hot oil to make things stay together. In general, I find things need hot oil, unless you need to treat them gently, such as sweating onions. So a sizzle on things is 80% what your looking for. 20% of things requre a gentle frying an that’s also as important. Love the channel and as a mid 30s man you are my icon.
Ginkgos are so old that they have to rely on wind for pollination now, as the entire class of animals that their original pollinators were a part of died out ages ago. They're one of my favorite trees, so it's always cool to see individuals like that which have gotten very large.
Eva is too cute in this video, I really needed that today :)
I'd like to say to the ham and pineapple haters club, that you can have whatever you want on pizza. It's basically bread with stuff on it. If there's a pizza with stuff on it which you don't like, then be quiet about it, and get a pizza with stuff on it you do like. It's a trivial thing, of no importance whatsoever. Just bread with stuff on it. That's all. I like things on pizza like crayfish tails, anchovies and artichoke hearts. I like thin ones that simply have tomato, cheese, and basil on top. I do like pineapple - but, as it makes the inside of my mouth bleed - I can't eat it now, but I have, and ham and pineapple is a good combination. If you like it, put it on pizza; if it's not your thing, then don't condemn those people who do enjoy it. It. Isn't. Important. Your time here is limited - so if you like something, then go for it, and damn the naysayers.
Good to see you enjoy Stokes (#notspon) brown sauce. It's made not far from where I live, and I can say, in all honesty, that everything they make is excellent quality. Their tomato ketchup is top notch.
Where I live in the US, people didn't get electricity and running water until 1957. My grandmother did her dishes in a dishpan even after she had running water because she used her homemade lye soap and would save the wash water to slop (feed) the hogs. When there were not hogs to slop she would pour the water outside on the ground to keep the food bits from going down the drain and stopping it up, but also because it was her habit from growing up without running water. I also love flint, but the flint I find was worked into tools by Indigenous Americans several thousand years ago. My pets have their own ideas as well, like we have a cat who loves to wash his paws when we are washing our hands.
28:08
lol, I love it when calm people just calmly threaten when it comes to their family... unexpected
wholesome :D
same as "what would you say?" "I think there'd have been a fistfight"
Potential flooding if you sink the greenhouse.
Good point - I hadn't even considered that factor
On the topic of dogs picking things up carefully, my parents have a dog that we used to give eggs to. You would hand her the egg and she would take it carefully into her mouth and carry it out the back door before dropping it on the ground, where it would only smash then when she let it. We had to stop giving her eggs cause the younger dog would just drop his on the floor of the kitchen and we couldn't just give it to one of them.
Your fully complete comment positivity section set looks great! looking cosy
In addition to your comment about toppings on pizza being personal, I think the process of making it is as well. I've independently of any recipe or idea slowly developed my own method of making pizza which is largely distinct from the one you show here - both I'm sure delicious, but entirely catered to personal preference. It's your kitchen, make what you like!
Concerning the onions on your pizza, if I may suggest, oil them just a bit, they'll fry beautifully. I also pinch of salt and grind a bit (lots) of coriander or whole carvi (caraway I think you call them) seeds. I use the oil of dried tomato preserves for this... tossing them all in a bowl. Ham, onions and caraway is rather lovely.
Just a thought.
My favorite pizza. Canadian Bacon (ham) pineapple and jalapeño! And I am not afraid to say it!
I've watched several videos on RUclips about hugelkultur which is based around burying wood below plants to encourage growth. I think it's a great way to avoid burning unwanted wood.
Out of interest Shrimp have you ever had a worm bin? I find the castings to be a great top soil for veggies and watching my little community of worms grow is fascinating (not sure my wife agrees).
I believe that there used to be a large shallow wooden sink in big houses that would be used for glassware. This would be in the scullery I think.
OK.
Both east and west beaches at westbay..have been "managed" .
In east beach many hundred tonx of imported granite was used to reinforce some thing thought important at the time..around 10 years ago.
That piece you found might be the last of it.
There are more stones "armouring" the east pier nose..again imported granite from france.
The west beach is "replenished with much imported stone"
RE: the pizza - have you tried doing a super long proof (~3 days) in the fridge? If I recall correctly it’s slightly better for thin crust pizzas but the slight sourdough note might go well with the nutty wholemeal thing you have going on
I really like my Saturday mornings with Mike, Jenny, Eva and Babatunde - really is the best Saturday TV going!... Yes, I know Babatunde's videos get posted on Friday evening and it takes all my will power to refrain from watching but it's worth it!