What really draws me to this channel is the home-made feeling of it. It's nothing fancy but also doesn't look like it was shot and recorded on a camera from WW2. I like the randomness of the content, which reflect Shrimps' personality. Overall a really fabulous channel
Yeah It brings me back to the old youtube where people just uploaded whatever they wanted to and people would hover around the people that they liked. this channel is one of my favorites, and i do have notifications on and watch all the videos, because there is a good chance I'll like what he puts out.
My thoughts exactly! I subscribed for the scambaiting videos primarily, but after a while I decided to give his other videos a shot and I'm glad I did!
@@pralineys it is normal for kind and considerate people, but some folks are used to being around pushy "me me me" people their whole lives (we all know the type) so it's kind of remarkable when they see someone doing small kind gestures like that
Such an important point about cooking/preparing the potatoes the way YOU like them. Not the way some tradition or recipe dictates, but the way YOU like to eat them. I get so tired of the pasta snobs on the internet, insisting that pasta MUST be cooked al dente. I don’t like it like that 😐. I like MY pasta fully cooked. If it’s not authentic, so be it. It’s the way I like it 😛. Btw, I just had breakfast, but that fish fillet (and the chips really) looked amazing and had me planning my lunch menu for today, already.
I agree with your notion of enjoying things how you like it, but you should maintain the distinction between casual/personal and proper objectives. Pasta snobs are annoying, but the other side would be uninformed folks spreading false information about certain standards, traditions, methods, etc. Obviously this doesn't apply to 99% of cooks making home food. I just wanted to give my 2 cents on a polarizing topic.
you gotta love that whole interior that hasn't changed a bit since the '70s. A table with a flower cloth, a leaves placemat and leaves & flower plates :) Awesome, nostalgic.
Pretty random but I'd love to hear what thrash you enjoy. I adore German thrash myself (Sodom, Destruction, etc) and Slayer too. American "pizza-thrash" never appealed to me. Slayer is among the American bands which I enjoy.
I'm not much of a metal-(subgenre)-aficionado, but I do appreciate it from time to time. So I happened to be listening to Mr. Bungles latest release "The Raging Wrath Of The Easter Bunny Demo", which is a formidable re-recording of their 1986 first demo tape of the same name. Extremely talented musicians, and a *very* different album from their other albums.
decompressing from a shift watching a man on the other side of the country making wholesome food whilst I eat my processed ready meal is the timeline I am stuck on for now lol
This video was good and then you interrupted. Then it got great. There's something very Bob Ross about a kindly looking older British man calmly explaining that everyone has their own special way of enjoying fish and chips.
@@AtomicShrimp - Bob Ross was, and always will be, one of the coolest blokes. He had a very interesting life. I'm rubbish at art, but I loved his show - I went to watch one on youtube some time back, and spent about six hours watching his shows. One of the trailers for the 'Deadpool' movie, had Deadpool (Ryan Reynolds) dressed up as Bob Ross. A friend of ours saw the trailer and had no idea what we were amused by, so I showed him a clip of Bob painting. Our friend pointed to Bob on the screen, and said: "That bloke is awesome!" Indeed he was.
@burteriksson not sure what you’re on about. He rarely apologizes for anything-but rather points out firmly and kindly that people are talking nonsense-and what on earth would he be sued for? They’re CHIPS
I learned recently that vinegar in the water when boiling can keep the chips more structurally sound due to the acid preventing breakdown of the pectin in the potatoes.
No. If you take a look at Hector Blumenthal's recipe on here, you will learn how his Method is considered possibly the best in the world, and that's by chefs from all over the world. His is scientifically designed and based upon those principles. His takes a long time, be prepared. I shall try this recipe and method . I shall use Olive Oil as for me, it's the best. Personal.taste. I note your chips were cooked about three times going by the final colour.
My best friend lives in London and I used to visit her every few months. The last time I went to see her, she took me to this beautiful little pub by the river and we had fish and chips. It was really really good. This video reminded me of how good it was. Unfortunately, I can't visit my friend anymore due to the pandemic, but maybe I'll give this recipe a try. Thanks for sharing and greetings from Greece
@Misspol222 It must have been providence that I found your comment, but I have to ask a couple of control questions, before asking my actual question to you. Are you yourself greek? As in Poledouris and Theodorakis or Zorbas, greek? And secondly, are you a decent cook, with good knowledge and execution on the recipes you do? Because if the answer to both of those is yes, then I could really use your help. You see, I recently picked up some Moussaka from a shop, it was ready-made, but by an in-house chef, made fresh the same day. But I was a more than a little bit disappointed, and for a couple of reasons. Firstly because there was way more potatoes than meat, but that's not even the biggest question that I have for you. It's because of Moussaka containing cinnamon. But just to be clear, I'm sure they had some recipe they followed, but to me, I could really taste the cinnamon, and therefore giving me more of a porridge vibe, as we usually eat our porridge with cinnamon and sugar on the top. And while I'm sure the recipe might be supposed to have cinnamon in it, I think they might have been too light on the other spices, making the cinnamon come through even more, as it packs a flavorful punch, even in small amounts. So my question is this, are you supposed to taste the cinnamon like that, and it's just something one has to get used to, or do you think they might have messed up? Because I haven't eaten Moussaka often, but the first time, I made it at home, with one of those "kits" you can pick up at the store, and I don't remember it tasting like that. And I also want to ask if there isn't supposed to be a decent amount of meat to potatoes ratio, or did I just get unlucky? But most importantly, the one I had recently, seemed otherwise bland, and low on meat, but with a noticeable cinnamon note to it. And since I've only had Moussaka 3 or 4 times in total, including this latest disappointment, I hope that you as a greek, can give me the rundown of what a real authentic greek Moussaka is supposed to be, and taste like? And do I just have to get used to the flavor, or did they in fact butcher one of Greece's most famous dishes? Because the cinnamon part was bad enough on its own, but like I said, it was otherwise bland, and low on meat. And if I remember anything about greek food, from visiting there (Kos island) back in '95, is that it's full of flavor, but not overly spicy, but full of herbs and spices, much like the Italian cuisine. But all in all, in terms of spicyness, more on the balanced/medium level. And really delicious, if done right. But that Moussaka I had just a couple of days ago, was quite the disappointment. And sorry this was long, but I hope you still took the time to read it all, and answers to the best of your knowledge and abilities. Thanks in advance, from Beat. 👋😊
1:21 Hey we're not here for the video quality, that just happens to be a nice effect of you being a quality RUclipsr. We're here for the quality content you ALWAYS produce. I honestly think you're one of the few that we don't really care about how the video looks, because it's always top notch content. I always make sure I can fully watch your videos because they're always very intriguing.
This is the first video of yours that I regret watching. Not because it was poor, but I'm really hungry and I'm still waiting for the chicken breasts to defrost. I'm utterly jealous of that chip buttie in particular. I've always been of the belief carbs on carbs doesn't count if it's laced with butter and vinegar.
@@brianartillery I actually thought about this video on Sunday evening and ended up yielding to fish and chips for Monday's lunch. Usually a once or twice a year occasion for me, but I made sure to go to the local bakery and get some extra carby buns to add to the grandeur.
This channel has become one of my favourites to watch on RUclips, not just because of its wholesome setting and being random and enjoyable, but because it's made me less afraid to try new foods, and also given me motivation to cook more at dinnertimes while at uni. I feel to me personally, the video quality isn't how it looks, but just enjoying the journey of your videos and what you're doing. Keep doing you, I'll be watching all the way
I have long made my own version of mushy peas before I'd ever heard that term! A can of peas (they are already kind of mushy) then once they've boiled a bit I drain them, add a lot of butter, black pepper & Cajun seasoning. When I went to the UK I discovered mushy peas... 😍! On another note, this channel is great! Unpretentious production, no product placement, and a great variety of subjects. This defeats the dreaded RUclips algorithm that feeds me the same stuff over and over. Bravo! 👏
Me, I parboil the chips after cutting sometimes and I use lard to deep fry them in a suitably large chip pan. Always taste better on the second or third batch. Fish, exactly like yours. Smashing.
The chip sandwich is, to me, the great treasure of British cuisine. When I first visited the UK to check out universities (Spaniard who went to an English uni here) I ended up in a tiny fish and chip shop in Coventry full of older people and noticed all of them were making sandwiches out of their chips. It seemed really bizarre - I'd never heard of anything like it before - so I tried doing the same and it's ridiculously delicious, I really don't understand how it isn't a thing all around the world.
It kind of is a thing with the Afghan population in Pakistan. They have this thing called an afghan burger - afghan flatbread rolling chips, vinegered zucchini, hot dogs (beef) or slices of pepperoni (beef), and a healthy dose of curried mayonnaise. God, nothing makes me happier than chips with flatbread.
No I think that would ruin it. TV channels require people to be very specific about something other than him being specific about something that interests him
In the US, the right texture is usually achieved by double frying them. First at a lower temp, then pull them and let them cool somewhat, then back in at a higher temp to finish and crisp up the outside. For what it’s worth.
@@psidvicious for a number of years i was a chef here in the uk and thats exactly how we did our chips, around 4 mins blanching in oil at 140C then drained and cooled thoroughly. to finish they get fried in oil at 185C until golden. if you chill them for a day after blanching they get the best crispiness and fluffiness when fried.
@@bipolartorecovery1485 if your doing it on the hob i reccomend getting a thermometer that reads to 240C so you can manage the oil safely. its the most common cause of fires near me because all the students do it and it gets too hot and catches fire
These videos are great. I moved from the UK two years ago and these’ve got a nice cosy and nostalgic feel. Keep up the great content, sir! Love from Japan ✌🏻
There used to be a chippy down here (Worthing) that you would get a free soft white roll if you wanted with your order also you could buy a big bag of crispy bits for 25p.
I'm Aussie, and think you did an awesome job with the fish and chips, with clear instructions for a beginner to follow. I personally love the variability of different cooks' efforts. I can't wait to watch Babatunde's video next.
One year my parents happened to book a holiday on Menorca for the family, and the hotel we were in was primarily frequented by Brits. I got introduced to what I'm gonna call the "anything butty" there - some guys would put really anything in a roll, be it chips, spaghetti (with sauce) or even paella. Also, tea and cake in the afternoon, and three snacks (including a midnight one) which were always sausages, chips, and I forgot what else. Great time all around.
When fellow Americans first hear about mushy peas and make a funny face, I tell them mushy peas are the British equivalent of refried beans. They usually say “Ohhhhh...” I live in Arizona.
@@sallyintucson If I can find any of that malt vinegar I think I'll try it one night. Just in case though, would you have a recommendation for another vinegar that would fall into the range of "close enough"? We're kinda limited here in small town Mississippi unfortunately.
I love it! The chips look awesome, gourmet style. Here in Germany we make the fish pretty much the same, but we put it on a roll with remoulade (mayo with herbs) very nice! Good job Mr. Shrimpman
You made the fish and chips EXACTLY the way I grew up eating them in Central Pennsylvania, although we didn't do mushy peas. And in regard to the clumpy batter, I havdon't heard "claggy" since my grandmother died in the 1980s. In a strange coincidence, her last name was Claggett.
Whether I'm looking for a quick and interesting video to watch while having lunch at work, something to put on in the background while I cook or just something light hearted and thought-provoking before bed. You do them all :) Keep at it! Love the channel.
I'm watching a man make fish & chips (with mandatory Mushy peas and chip butty), and I'm enjoying it all. The only thing missing were scraps/bits, used to love mixing them into the mushy peas when I was a young lad, doubt my heart would thank me for it however 😄
I love watching your videos hungover, they’re interesting regarding variety, and your mannerisms are very elegant. Thanks! Helps me get through a very long day - lol.
One effect of the british in Malta (other than fish and chip shops) is that we put mushy peas in a local food called pastizzi, if you ever visit, I'm sure you'd love our take on them ((:
You know, I never was one much for cooking videos, but you’ve done it again! It’s so cool to not only watch something new, but especially on a channel with such awesome content! With love from the states! Keep shrimpin’:)
Absolutely wonderful, this video outstands many others in quality for producing this meal. Thank you! Your previous videos introduced me to Babatunde, and I am excited to see him make this meal as well!
One of the things I like about this video is it's done in a normal setting. So I could easily replicate it with my standard pan. I'll probably try this soon.
In regards to your future shrimp edit at the beginning, honestly i love this channel and watch all your videos, you make something so simple really enjoyable to watch, the way you record and edit videos is good. Dont feel like just because its fish n chips its been done before, id watch you do a video on making a sandwiche
I've been lurking for a long time, but I gotta leave a comment finally. Your channel is so unique and i often let your videos play in the background while i do other stuff. Love the diverse topics and haimish aesthetics. Also your voice is very calming :)
Ooh, I love that vinegar dropper bottle! Here in the US, vinegar on chips (or fries) is not very common at all, even when you order fish and chips from a restaurant. But I absolutely love English and Irish pubs, and those places will sometimes have malt vinegar at the table, if they're authentic enough, and I have to say I love it, and I like it a lot more than ketchup on fries. Also, as a side note, I always thought it was interesting that fish and chips is called that even here in the states. In fact, that was the entryway for me learning, at a young age, that British and American English are even different at all. But now, I couldn't imagine calling it "fish and fries," that just sounds terrible.
When I was 6 years old, my parents (born and raised in Dublin, Ireland) immigrated here to the US. I remember being vary conscious of learning "American" words for things. like "chips" for french fries. Couch or sofa was "chesterfied". Cookies were biscuits. Growing up, we ate potatoes a lot and I stilll love them. For dinner, we'd have boiled or mashed. At a very young age, I learned to peel and cut potatoes for "chips". Knelt on chair at kitchen country. Used a knife and became very adopt at it. Used vinegar at home for years and then switched mainly to ketchup because that's all they served outside of home.
Hey Shrimp, have you seen Julien Solomita vegan fish and chips recipe? Apparently it's crazy how similar it is to fish, it would be super interesting to see what you think about it and if it's easy to recreate Love your videos :)
@@AtomicShrimp do you have the show Jamie 30 minutes or less meals? He's British but I'm not sure where the show is produced. Have you ever dipped your chips in honey? Or mayonnaise? Greetings from Delaware USA
I made this following your instructions exactly. It turned out fabulous and your precise instructions, (even showing the timing), really worked for me! Very tasty and I will do it again!
When you cut into the fish the crackling sound was like music to my ears. I was somewhat perplexed when you added corn starch to the batter - have never come across that before. Your chips looked magnificent. In the mid to late 70's there was a Greek-Cypriot restaurant in Tottenham Court Road (London) and they had the most beautiful chips I have ever had - like yours looked - golden, slightly thick etc. I will never forget them It is sad what chips have become over the years - good ones are definitely hard to find - I also love Mushy Peas!!! Thanks for the video.
Thanks for the video! I make fish and chips but I never had that beer batter recipe so I'm dying to try it out. I live in Canada now, I was born in Glasgow so we are going to like most of our food done the same way. I laughed when I saw you put your chips on the bun/roll, it brought back a memory of when I was a sailor working in the Canadian Arctic, on the Beaufort Sea. We used to get a choice to pick a meal, the Company had to give business and jobs to the Locals up there who were all Indians and Inuit (Eskimos), so we were getting Caribu and Muskox and some Arctic Char, even Whale meat once a week, not all of that, one thing per week that somebody got to choose. I chose Fish and Chips for my "special" food order, even though there was always plenty of seafood out nobody was asking for fish and chips. When some of the crew seen me putting chips on my buttered bread, they laughed. I told the electrician from Toronto to give it a try and he did, he Loved it. The next thing you know, the whole crew was making chip sandwiches, then I told them to try putting crisps or mash potatoes on a bun or buttered bread when they got home. During the rest of that season, I had all these guys telling me one by one that they were hooked on them. I heard you call your sandwich a "butty" and my pals from Greenock and other parts of the U.K. mainly England, also call them that but in Glasgow we called a sandwich a "piece", but we called bread and butter by itself a piece too, so we'd say "a piece and chips" or a piece and ham or whatever. About eating those wild meats in the Arctic, caribu which everybody raves about, is really tender but to me it has a taste of liver to it, muskox tastes like beef, char is just like salmon, I'm sure you've had it. It had to have been one of the Locals up there who requested the Whale because the Chief Steward managed to get it and then was mad because nobody wanted to eat it, except a few locals. When I asked him about it later and said that it was a shame to kill something like that and then nobody eating it, he said "oh, they ate it alright" When I said that I remembered him being upset that nobody wanted to eat it, he said "yeah, but everybody ended up eating it". Then he said "you all had it in your chili and spaghetti sauce and other meals I put it into, there was no way I was wasting that and none of you even realized you were eating it". I wonder if I had mine with chips and mushy peas?
My offspring have never quite forgiven me for the time (without telling them until after) I served them Spaghetti Bolognese made with goat meat instead of minced beef. Spagoati Bolognese. They enjoyed it until they knew what it was.
@@AtomicShrimp , hahaha! that's funny, I remember when I was a kid too and not only didn't I want to eat "strange" food that I wasn't used to, I didn't even know what it was that I was used to and I got the shock of my life to discover what it was. The first time I thought to ask my old grandma what Black pudding actually was, because it just occurred to me that it wasn't pudding, I almost puked when she said it was a sausage, a blood sausage. Then I asked her what lard was and she said "pig fat" and all I could say after that was "who ever came up with these ideas? Who thought to tear the fat from a pigs ribs and then boil fish and chips in it? I got so squeamish after that, I couldn't even be in the house when anybody was cooking with lard, my stomach would just turn thinking about it. I thought the French were weird for eating snails, somehow I never recognized the Millions of whelks I was eating were snails. The first time I ate goat was the first time I ate curry, I made friends with a little man from Trinidad and he had me over for dinner, he got me drunk too. When I was eating the goat with rice and roti and beans, I suddenly got a startle and asked the man, "what kind of thing is this to be feeding anybody"? He was surprised by that and was all concerned asking me what was wrong. I showed him the piece of meat on my fork and asked, "what are you doing, playing a joke on me, who feeds anybody Goat Gums"? He was thinking I was nuts, I was a bit tipsy on his rum, but that looked like I had the teeth and gums on my fork. I had never seen "short ribs" before. The ribs had been cut in short strips and when he boiled them the meat had shrunk and curled up a bit. When I was sitting there half in the bag I thought the bits of rib were the teeth and the strip of meat was the gums. Curried Goat Gums! hahaha!
When my kids were growing up, there was this moment (and I imagine it happens to many parents) where one of them asked the question "Isn't it weird that there's a food called 'lamb', and also and animal called a 'lamb'?"
Damn, I've never seen anyone else parboil their chips. Thought I was the only one. I find it works best when i boil them in saltwater with a tiny pinch of baking soda and dried chillies. Definitely helps get the crust going, with the insides soft and fluffy. I boil em until they're just barely keeping together though, which gets a little risky when you put them in the oil.
@@EvaAdorable Honestly, you can't taste the chilli much if at all but I feel for some reason that they amplify the flavour slightly, so I just throw them in out of habit. I should experiment with that a little more. The important thing though is the salt and baking powder. The salt brines the potato, whereas the baking soda lets them get crispier by increasing the pH, breaking down the pectin on the outside of the chips, which increases the surface area and therefore the crispiness.
@@novapariah8135 That's really interesting about the pH and pectin! When you make pretzels sometimes you boil them for 30 seconds in a baking soda bath. Maybe something similar is happening there.
Mike, thanks for all the rich, broad, varied language that you a using in your videos. eing in good command of possibillities to express yourself helps in communication...as long as the recipient can decode what is being sent. Thanks for treating me as a recipient that you trust to have your broad range of words....or in my case, thanks for teaching me, todays new expression is "notional standards" at 1:56. It´s "fiktiver Standard" in German.
It's actually a bit of lab glassware - the larger size of these: uk.banggood.com/Clear-Glass-Dropper-Dropping-Reagent-Storage-Bottle-Lab-Glassware-w-Ground-Glass-Pipette-30-125mL-p-1260380.html?gmcCountry=GB¤cy=GBP&createTmp=1&ID=533361&cur_warehouse=CN
@@AtomicShrimp Hopefully your acetic acid is diluted enough! Great channel, some truly random content and I had never considered a chemistry pipette bottle for vinegar... until now! :D
Your version of fish and chips looks so good! I will have to try this, mushy peas are always a plus too! I think trying different recipes of the same food is always fun. Thank you for sharing! 😊
i live in a seaside town next to grimsby. we are spoilt for proper fish and chips! so glad you used haddock although we always have fresh, full fillets in our chippies. the best place to eat f&c is on the each xxx
Love mushy peas.....but my fav is Parched Peas - with salt, vinegar and a good pinch of black pepper mmmmmm. Bread and Butter is a must for a fish supper - or a stove top roll or Barmcake mmmmmmmm
It actually says “mushy” peas on the can! This is being advertised as desirable! 😲. It does look sorta like split pea soup though, so I guess it’d be alright. I gotta try the cornstarch in the batter...that’s something new. That chip butty sandwich looks lovely...
Great recipe, personally I like to make my chips with skin on but to each his own. I don't make them very often because deep frying makes my flat smell terrible. I'm reasonably certain that the vent over my stove goes nowhere. EDIT: Love the vinegar bottle, do you have an Amazon link?
@@AtomicShrimp i personally like my chips a bit more golden, but i couldnt tell if it was just the white balance making them look less golden. Superb video as always!
> I'm reasonably certain that the vent over my stove goes nowhere. That's definitely a possibility, you can either hook them up to a pipe that goes outside, or you operate them in a circulating mode where they just blow the air out the top again. In that case you have to make sure there's a filter in it to catch the grease, and to change the filter regularly. (And I don't mean the metal mesh, but like a cotton wool filter inside.) The vinegar bottle looks like something you'd find in an old-time pharmacy.
Many stove vents in apartments put the air through a poor filter that catches some airborne fat, then exhausts it back into the kitchen a few inches higher up.
Enjoy your food how you like it, My local chippy is pretty great they use proper Beef Dripping in the Fryers, which is something of a rarity these days.
Got to say that beef dripping does make superb fish and chips - haven't had them that way for a long time (I think a couple of years ago on the seafront at Great Yarmouth) but they were memorable. I think eating them on the beach somehow improves the experience too
I can't drink alcohol for religious reasons, but I don't know why, even after 6:33 I still watch it because of how satisfying and calming the cooking video is... maybe perhaps I have too much free time because of the quarantine
Salivating! I love home made fish and chips. My deep fat fryer I bought in the summer is getting lots of use. Mr Shrimp, your chips look delicious. Bravo!
Loved it! And as for the Chip Butty; I used to do something like that as a child with corned beef! We'd put fried chips in it for the salt. Corned beef was a cheap meat that was once intended to survive a nuclear war!🤣 So, it had a lot of salt, like SPAM! Put it between two pieces of toast and butter and yum! We'd also have white rice and red beans with the corned beef. I'm making my own mouth water here! We'd also add adobo, cilantro and acete de achote. In English it's annato oil. The annato seeds are put in oil and the oil is allowed to slow boil for a bit. The seeds release their color and flavor into it and a cheese cloth or cloth colander used to strain coffee grounds would be used to get the seeds out, leaving this gorgeous red colored oil. Then, you would add garlic cloves, basil and cilantro into the bottle to have the oil absorb that flavor as well. Man, I miss cooking the old ways.
Nearly a year now I've been watching this chap and firstly it's an amazing channel. Secondly that fish and chips looks so delicious, I'm going to try it myself now. The chips looked so perfect honestly
![Macaroni [and] Cheese - Kraft Box vs Lidl Sachet vs Home Made](http://i.ytimg.com/vi/sxJGwqBIdCY/mqdefault.jpg)
What really draws me to this channel is the home-made feeling of it. It's nothing fancy but also doesn't look like it was shot and recorded on a camera from WW2. I like the randomness of the content, which reflect Shrimps' personality. Overall a really fabulous channel
Yeah It brings me back to the old youtube where people just uploaded whatever they wanted to and people would hover around the people that they liked. this channel is one of my favorites, and i do have notifications on and watch all the videos, because there is a good chance I'll like what he puts out.
@The Bloody Doctor that makes them better, tighter knit community
My thoughts exactly! I subscribed for the scambaiting videos primarily, but after a while I decided to give his other videos a shot and I'm glad I did!
Yes, he's always up to new and very interesting mischief..... it's addictive and informative viewing!
I love this dudes channel. It’s weird. I couldn’t watch this kinda stuff from anyone but him.
It just warms my heart everytime when you give Jenny the nicer looking food. Such a little gesture that does not change much, but still means a lot.
Hi Jenny!
Who's jenny
@@pingmah7545 his wife you doo doo
I thought that's normal? I always give the better part to whoever's with me.
@@pralineys it is normal for kind and considerate people, but some folks are used to being around pushy "me me me" people their whole lives (we all know the type) so it's kind of remarkable when they see someone doing small kind gestures like that
this video is like a big warm blanket
Well said! If you were to ask me what is one of my favorite inventions, I would answer: a blanket.
Such an important point about cooking/preparing the potatoes the way YOU like them. Not the way some tradition or recipe dictates, but the way YOU like to eat them.
I get so tired of the pasta snobs on the internet, insisting that pasta MUST be cooked al dente. I don’t like it like that 😐. I like MY pasta fully cooked. If it’s not authentic, so be it. It’s the way I like it 😛.
Btw, I just had breakfast, but that fish fillet (and the chips really) looked amazing and had me planning my lunch menu for today, already.
"You're enjoying it wrong"
"Waaah"
etc
@@EggBastion 😂 ‘zactly!
I can't blame them for being passionate but they do confuse alot of people when people want to try it out for themselves lol
Same mate I hate al dente pasta, gets stuck in yer teeth and tastes unpleasant. 🤣
I agree with your notion of enjoying things how you like it, but you should maintain the distinction between casual/personal and proper objectives. Pasta snobs are annoying, but the other side would be uninformed folks spreading false information about certain standards, traditions, methods, etc. Obviously this doesn't apply to 99% of cooks making home food. I just wanted to give my 2 cents on a polarizing topic.
Can't wait to see Babatunde's version, what wonderful culinary exchange you two are having
I watched his before this one.. he did an excellent job! he seems to be a really good cook
you gotta love that whole interior that hasn't changed a bit since the '70s. A table with a flower cloth, a leaves placemat and leaves & flower plates :) Awesome, nostalgic.
The world feels small sometimes
Switched from listening thrash metal to watching a man making fish & chips. Gotta love the Duality Of Man.
Pretty random but I'd love to hear what thrash you enjoy.
I adore German thrash myself (Sodom, Destruction, etc) and Slayer too. American "pizza-thrash" never appealed to me. Slayer is among the American bands which I enjoy.
I'm not much of a metal-(subgenre)-aficionado, but I do appreciate it from time to time. So I happened to be listening to Mr. Bungles latest release "The Raging Wrath Of The Easter Bunny Demo", which is a formidable re-recording of their 1986 first demo tape of the same name. Extremely talented musicians, and a *very* different album from their other albums.
So far, I have enjoyed your comments in a couple of different videos. The Shrimp has an amazingly positive comment section.
decompressing from a shift watching a man on the other side of the country making wholesome food whilst I eat my processed ready meal is the timeline I am stuck on for now lol
This video was good and then you interrupted. Then it got great.
There's something very Bob Ross about a kindly looking older British man calmly explaining that everyone has their own special way of enjoying fish and chips.
I love Bob Ross. I still have a lot to learn from that man.
Never met a fish and chip i didn't like! If you're cooking, I'm eating. Great job 👍
@@AtomicShrimp - Bob Ross was, and always will be, one of the coolest blokes. He had a very interesting life. I'm rubbish at art, but I loved his show - I went to watch one on youtube some time back, and spent about six hours watching his shows. One of the trailers for the 'Deadpool' movie, had Deadpool (Ryan Reynolds) dressed up as Bob Ross. A friend of ours saw the trailer and had no idea what we were amused by, so I showed him a clip of Bob painting. Our friend pointed to Bob on the screen, and said:
"That bloke is awesome!"
Indeed he was.
@burteriksson not sure what you’re on about. He rarely apologizes for anything-but rather points out firmly and kindly that people are talking nonsense-and what on earth would he be sued for? They’re CHIPS
I learned recently that vinegar in the water when boiling can keep the chips more structurally sound due to the acid preventing breakdown of the pectin in the potatoes.
I'll give this a go tonight, thank you for the tidbit!
No.
If you take a look at Hector Blumenthal's recipe on here, you will learn how his Method is considered possibly the best in the world, and that's by chefs from all over the world. His is scientifically designed and based upon those principles. His takes a long time, be prepared. I shall try this recipe and method . I shall use Olive Oil as for me, it's the best. Personal.taste. I note your chips were cooked about three times going by the final colour.
I had no idea.
My best friend lives in London and I used to visit her every few months. The last time I went to see her, she took me to this beautiful little pub by the river and we had fish and chips. It was really really good. This video reminded me of how good it was. Unfortunately, I can't visit my friend anymore due to the pandemic, but maybe I'll give this recipe a try. Thanks for sharing and greetings from Greece
@Misspol222
It must have been providence that I found your comment, but I have to ask a couple of control questions, before asking my actual question to you. Are you yourself greek? As in Poledouris and Theodorakis or Zorbas, greek? And secondly, are you a decent cook, with good knowledge and execution on the recipes you do? Because if the answer to both of those is yes, then I could really use your help. You see, I recently picked up some Moussaka from a shop, it was ready-made, but by an in-house chef, made fresh the same day. But I was a more than a little bit disappointed, and for a couple of reasons. Firstly because there was way more potatoes than meat, but that's not even the biggest question that I have for you. It's because of Moussaka containing cinnamon. But just to be clear, I'm sure they had some recipe they followed, but to me, I could really taste the cinnamon, and therefore giving me more of a porridge vibe, as we usually eat our porridge with cinnamon and sugar on the top. And while I'm sure the recipe might be supposed to have cinnamon in it, I think they might have been too light on the other spices, making the cinnamon come through even more, as it packs a flavorful punch, even in small amounts. So my question is this, are you supposed to taste the cinnamon like that, and it's just something one has to get used to, or do you think they might have messed up? Because I haven't eaten Moussaka often, but the first time, I made it at home, with one of those "kits" you can pick up at the store, and I don't remember it tasting like that. And I also want to ask if there isn't supposed to be a decent amount of meat to potatoes ratio, or did I just get unlucky? But most importantly, the one I had recently, seemed otherwise bland, and low on meat, but with a noticeable cinnamon note to it. And since I've only had Moussaka 3 or 4 times in total, including this latest disappointment, I hope that you as a greek, can give me the rundown of what a real authentic greek Moussaka is supposed to be, and taste like? And do I just have to get used to the flavor, or did they in fact butcher one of Greece's most famous dishes? Because the cinnamon part was bad enough on its own, but like I said, it was otherwise bland, and low on meat. And if I remember anything about greek food, from visiting there (Kos island) back in '95, is that it's full of flavor, but not overly spicy, but full of herbs and spices, much like the Italian cuisine. But all in all, in terms of spicyness, more on the balanced/medium level. And really delicious, if done right. But that Moussaka I had just a couple of days ago, was quite the disappointment. And sorry this was long, but I hope you still took the time to read it all, and answers to the best of your knowledge and abilities. Thanks in advance, from Beat. 👋😊
@@JarodMoonchild1975 Jesus Christ paragraphs man.. use them! No wonder he hasn't replied 🤣
@@JarodMoonchild1975 are you using aubergine in your moussaka,the finished dish should be fluffy and light
Your content is kinda random. I like that.
His overall theme is curiosity on the everyday stuff and resourcefulness. It's a wholesome take on what we deal with
1st time here? Random is his whole identity! He even said once, "If variety offends you, dont bother staying!"
@@nghtwng1572 I think it's actually quite intriguing because it's the complete opposite of what a youtuber is 'supposed' to be doing on their channel.
@@lunamooncat7926 Totally Agree With You! 😁 His unique channel is what makes it such a pleasure to watch! 😁
1:21
Hey we're not here for the video quality, that just happens to be a nice effect of you being a quality RUclipsr.
We're here for the quality content you ALWAYS produce. I honestly think you're one of the few that we don't really care about how the video looks, because it's always top notch content.
I always make sure I can fully watch your videos because they're always very intriguing.
This is the first video of yours that I regret watching.
Not because it was poor, but I'm really hungry and I'm still waiting for the chicken breasts to defrost.
I'm utterly jealous of that chip buttie in particular. I've always been of the belief carbs on carbs doesn't count if it's laced with butter and vinegar.
I had fish and chips (though the fish was in tacos) for lunch and it still made me hungry.
For me carbs on carbs is ok because they cancel each other out.
Double carbs is always a win win. Especially if you've had one of 'Those' days.
But not every day, though.
@@brianartillery I actually thought about this video on Sunday evening and ended up yielding to fish and chips for Monday's lunch. Usually a once or twice a year occasion for me, but I made sure to go to the local bakery and get some extra carby buns to add to the grandeur.
@@edwardbirks1558 they don't, dork
I love the laid back atmosphere, much love from morocco.
I gotta say, I live in the Caribbean and it's really refreshing seeing you make chips and fried fish using a prep/method/utensils the way I do it.
exactly what i was thinking, like cultures shaking hands
0:13 Award-winning? Such talented potatoes!
This channel has become one of my favourites to watch on RUclips, not just because of its wholesome setting and being random and enjoyable, but because it's made me less afraid to try new foods, and also given me motivation to cook more at dinnertimes while at uni.
I feel to me personally, the video quality isn't how it looks, but just enjoying the journey of your videos and what you're doing. Keep doing you, I'll be watching all the way
Friday night fish and chips, couldn't be more British!! Love it!! Time to go make mine as I watch.
Chip Roll!! An absolute banger here in South Africa!! We have the chips a lot softer and floppier and drenched in sauces! AMAZING!!
I have long made my own version of mushy peas before I'd ever heard that term! A can of peas (they are already kind of mushy) then once they've boiled a bit I drain them, add a lot of butter, black pepper & Cajun seasoning. When I went to the UK I discovered mushy peas... 😍!
On another note, this channel is great! Unpretentious production, no product placement, and a great variety of subjects. This defeats the dreaded RUclips algorithm that feeds me the same stuff over and over. Bravo! 👏
Me, I parboil the chips after cutting sometimes and I use lard to deep fry them in a suitably large chip pan. Always taste better on the second or third batch. Fish, exactly like yours. Smashing.
Fresh oil never seems to brown well until it's slightly broken down.
Probably one of my favourite channels on RUclips simply because of the variety of video's that you do.
Ooohhh thank you! I still crave the newspaper wrapped fish and chips in N Yorshire I ate weekly for 3 years
Which was what I enjoyed in Huddersfield, 64 years ago, with plenty of 'scraps'. Drooling!
The chip sandwich is, to me, the great treasure of British cuisine. When I first visited the UK to check out universities (Spaniard who went to an English uni here) I ended up in a tiny fish and chip shop in Coventry full of older people and noticed all of them were making sandwiches out of their chips. It seemed really bizarre - I'd never heard of anything like it before - so I tried doing the same and it's ridiculously delicious, I really don't understand how it isn't a thing all around the world.
It kind of is a thing with the Afghan population in Pakistan. They have this thing called an afghan burger - afghan flatbread rolling chips, vinegered zucchini, hot dogs (beef) or slices of pepperoni (beef), and a healthy dose of curried mayonnaise. God, nothing makes me happier than chips with flatbread.
Chip butties oh yes a wonderful secret of british cuisine
When you pulled the chips out of the oil they looked exactly like they were from an actual fish and chip shop 😊
Without all the chemical bleach..
@@cgavin1 What chip shops have you been going to? 😳
Can`t go wrong with the absolute classics. Very lovely.
This is how cooking shows should be - concise and clear.
This man needs his own tv show.
No I think that would ruin it. TV channels require people to be very specific about something other than him being specific about something that interests him
Shrimp TV!
@@bipolartorecovery1485 yup, TV is death to creativity.
TV when he has a RUclips channel? OK Boomer!
@@bipolartorecovery1485 Not always. River cottage is an example of when it can be about a little bit of everything.
I recently found that steaming the chips first is a good way to soften them a bit without any risk of mashification or breakage.
In the US, the right texture is usually achieved by double frying them. First at a lower temp, then pull them and let them cool somewhat, then back in at a higher temp to finish and crisp up the outside. For what it’s worth.
@@psidvicious for a number of years i was a chef here in the uk and thats exactly how we did our chips, around 4 mins blanching in oil at 140C then drained and cooled thoroughly. to finish they get fried in oil at 185C until golden. if you chill them for a day after blanching they get the best crispiness and fluffiness when fried.
I might have to try that because they got a good deal on some potatoes lately
@@psidvicious I have also oven bake them with southwestern seasoning
@@bipolartorecovery1485 if your doing it on the hob i reccomend getting a thermometer that reads to 240C so you can manage the oil safely. its the most common cause of fires near me because all the students do it and it gets too hot and catches fire
These videos are great. I moved from the UK two years ago and these’ve got a nice cosy and nostalgic feel. Keep up the great content, sir! Love from Japan ✌🏻
There used to be a chippy down here (Worthing) that you would get a free soft white roll if you wanted with your order also you could buy a big bag of crispy bits for 25p.
batter scraps! Yes. I remember chip shops giving them away free to kids with no money (or who just said they had no money)
@@AtomicShrimp one of my friends would always ask for them because they were free. They’re known as scratchings where we grew up.
I always ask for scraps with anything I order from the chippy!
I'm Aussie, and think you did an awesome job with the fish and chips, with clear instructions for a beginner to follow. I personally love the variability of different cooks' efforts. I can't wait to watch Babatunde's video next.
If you spend your life without eating chip butties (chip cobs in my case) you do not live longer, it just feels like it.
Better to have eaten and lost than to never have eaten at all. ❤️
@@PittsburghSonido That made me cry a tiny bit.
One year my parents happened to book a holiday on Menorca for the family, and the hotel we were in was primarily frequented by Brits. I got introduced to what I'm gonna call the "anything butty" there - some guys would put really anything in a roll, be it chips, spaghetti (with sauce) or even paella.
Also, tea and cake in the afternoon, and three snacks (including a midnight one) which were always sausages, chips, and I forgot what else. Great time all around.
@@rolfs2165 'even paella', you sir have not tried a toast sandwich! 😉
+1 for the cob team.
I don't know why these videos are so watchable, they just are, I love em
When fellow Americans first hear about mushy peas and make a funny face, I tell them mushy peas are the British equivalent of refried beans. They usually say “Ohhhhh...” I live in Arizona.
I always imagined it to be like overdone split pea soup with less liquid.
@@johnsteel6008 It’s more bland. Traditionally you put malt vinegar on it. (Don’t knock it until you’ve tried it.)
@@sallyintucson If I can find any of that malt vinegar I think I'll try it one night. Just in case though, would you have a recommendation for another vinegar that would fall into the range of "close enough"? We're kinda limited here in small town Mississippi unfortunately.
@@johnsteel6008 Malt vinegar tastes VERY different than other vinegars.
@@johnsteel6008 Did you find it? It looks like Walmart stocks several choices.
The care and love by this man behind these videos is enormous. He is so precise, neat and just nice...
I love it! The chips look awesome, gourmet style. Here in Germany we make the fish pretty much the same, but we put it on a roll with remoulade (mayo with herbs) very nice! Good job Mr. Shrimpman
I am so glad I have discovered you on You Tube! My husband was born in England, and I love your recipes, and your philosophy!
You made the fish and chips EXACTLY the way I grew up eating them in Central Pennsylvania, although we didn't do mushy peas. And in regard to the clumpy batter, I havdon't heard "claggy" since my grandmother died in the 1980s. In a strange coincidence, her last name was Claggett.
You call it fish fry, right?
Whether I'm looking for a quick and interesting video to watch while having lunch at work, something to put on in the background while I cook or just something light hearted and thought-provoking before bed. You do them all :) Keep at it! Love the channel.
I'm watching a man make fish & chips (with mandatory Mushy peas and chip butty), and I'm enjoying it all.
The only thing missing were scraps/bits, used to love mixing them into the mushy peas when I was a young lad, doubt my heart would thank me for it however 😄
I love watching your videos hungover, they’re interesting regarding variety, and your mannerisms are very elegant. Thanks! Helps me get through a very long day - lol.
You and Babatunde's friendship is some of the most wholesome content on youtube ☺
Your fish and chips look delicious. I am enjoying these video colaberations between you and Babatunde, immensely.
THANKYOU your channel is helping me learn to cook basic meals.
Your ability to use a can opener with such ease is something to be proud of
One effect of the british in Malta (other than fish and chip shops) is that we put mushy peas in a local food called pastizzi, if you ever visit, I'm sure you'd love our take on them ((:
You know, I never was one much for cooking videos, but you’ve done it again!
It’s so cool to not only watch something new, but especially on a channel with such awesome content!
With love from the states!
Keep shrimpin’:)
A bit of rock salt on the fish 5-10 minutes before cooking removes a lot of water (pat dry and shake salt off after)
kosher salt FTW!
i am currently at college and watching your videos has really helped me get more comfortable cooking for myself! thank you!
07:35 the batter's non-newtonian fluid properties get a mention because this IS Atomic Shrimp 😁.
Absolutely wonderful, this video outstands many others in quality for producing this meal. Thank you! Your previous videos introduced me to Babatunde, and I am excited to see him make this meal as well!
Will you be my favourite uncle please lol? Such an interesting man
That's funny, I was wondering if Jenny would accept an elderly sister-wife! 😂
One of the things I like about this video is it's done in a normal setting. So I could easily replicate it with my standard pan. I'll probably try this soon.
In regards to your future shrimp edit at the beginning, honestly i love this channel and watch all your videos, you make something so simple really enjoyable to watch, the way you record and edit videos is good. Dont feel like just because its fish n chips its been done before, id watch you do a video on making a sandwiche
Yes!! Someone else who puts pepper on their chips as well as Salt and Vinegar! Love it!!
in wigan it's as good as gravy
The crossover I didn’t know I needed!
Nice seeing you here.
Pea wet 👌
oooh did nay expect this
I was absolutely not expecting to see you here, but I am here for it!!
I've been lurking for a long time, but I gotta leave a comment finally.
Your channel is so unique and i often let your videos play in the background while i do other stuff.
Love the diverse topics and haimish aesthetics. Also your voice is very calming :)
Ooh, I love that vinegar dropper bottle! Here in the US, vinegar on chips (or fries) is not very common at all, even when you order fish and chips from a restaurant. But I absolutely love English and Irish pubs, and those places will sometimes have malt vinegar at the table, if they're authentic enough, and I have to say I love it, and I like it a lot more than ketchup on fries.
Also, as a side note, I always thought it was interesting that fish and chips is called that even here in the states. In fact, that was the entryway for me learning, at a young age, that British and American English are even different at all. But now, I couldn't imagine calling it "fish and fries," that just sounds terrible.
I want to know where he found thw vinegar dropper
Omg if u like malt vinegar try cider vinegar
When I was 6 years old, my parents (born and raised in Dublin, Ireland) immigrated here to the US. I remember being vary conscious of learning "American" words for things.
like "chips" for french fries. Couch or sofa was "chesterfied". Cookies were biscuits.
Growing up, we ate potatoes a lot and I stilll love them. For dinner, we'd have boiled or mashed. At a very young age, I learned to peel and cut potatoes for "chips". Knelt on chair at kitchen country. Used a knife and became very adopt at it. Used vinegar at home for years and then switched mainly to ketchup because that's all they served outside of home.
@@sampolchow5724 look for a reagent bottle on bangood. I now have the same.
@@arx754 couch for me has always been 'settee'. I suppose that's a regional thing from where I am in Britain
That looks so delicious. I am so envious. I wish I was eating dinner with you. Thanks for another great video.
Hey Shrimp, have you seen Julien Solomita vegan fish and chips recipe? Apparently it's crazy how similar it is to fish, it would be super interesting to see what you think about it and if it's easy to recreate
Love your videos :)
Not sure I have seen that one, but I will check it out. I have a plan afoot to try a 'vegan fried fish' experiment of my own, using Parasol Mushrooms
Thanks for the tip!
SortedFood also has a vegan fish and chips video. One of the fish replacements they used was (canned) banana flower.
Yes, that was interesting, didn’t he use celeriac? I am not even vegan but love Julien’s channel.
@@AtomicShrimp do you have the show Jamie 30 minutes or less meals? He's British but I'm not sure where the show is produced. Have you ever dipped your chips in honey? Or mayonnaise? Greetings from Delaware USA
I made this following your instructions exactly. It turned out fabulous and your precise instructions, (even showing the timing), really worked for me! Very tasty and I will do it again!
When you cut into the fish the crackling sound was like music to my ears. I was somewhat perplexed when you added corn starch to the batter - have never come across that before. Your chips looked magnificent. In the mid to late 70's there was a Greek-Cypriot restaurant in Tottenham Court Road (London) and they had the most beautiful chips I have ever had - like yours looked - golden, slightly thick etc. I will never forget them It is sad what chips have become over the years - good ones are definitely hard to find - I also love Mushy Peas!!! Thanks for the video.
Thanks for the video! I make fish and chips but I never had that beer batter recipe so I'm dying to try it out. I live in Canada now, I was born in Glasgow so we are going to like most of our food done the same way. I laughed when I saw you put your chips on the bun/roll, it brought back a memory of when I was a sailor working in the Canadian Arctic, on the Beaufort Sea. We used to get a choice to pick a meal, the Company had to give business and jobs to the Locals up there who were all Indians and Inuit (Eskimos), so we were getting Caribu and Muskox and some Arctic Char, even Whale meat once a week, not all of that, one thing per week that somebody got to choose.
I chose Fish and Chips for my "special" food order, even though there was always plenty of seafood out nobody was asking for fish and chips.
When some of the crew seen me putting chips on my buttered bread, they laughed. I told the electrician from Toronto to give it a try and he did, he Loved it. The next thing you know, the whole crew was making chip sandwiches, then I told them to try putting crisps or mash potatoes on a bun or buttered bread when they got home. During the rest of that season, I had all these guys telling me one by one that they were hooked on them.
I heard you call your sandwich a "butty" and my pals from Greenock and other parts of the U.K. mainly England, also call them that but in Glasgow we called a sandwich a "piece", but we called bread and butter by itself a piece too, so we'd say "a piece and chips" or a piece and ham or whatever.
About eating those wild meats in the Arctic, caribu which everybody raves about, is really tender but to me it has a taste of liver to it, muskox tastes like beef, char is just like salmon, I'm sure you've had it. It had to have been one of the Locals up there who requested the Whale because the Chief Steward managed to get it and then was mad because nobody wanted to eat it, except a few locals.
When I asked him about it later and said that it was a shame to kill something like that and then nobody eating it, he said "oh, they ate it alright" When I said that I remembered him being upset that nobody wanted to eat it, he said "yeah, but everybody ended up eating it".
Then he said "you all had it in your chili and spaghetti sauce and other meals I put it into, there was no way I was wasting that and none of you even realized you were eating it". I wonder if I had mine with chips and mushy peas?
My offspring have never quite forgiven me for the time (without telling them until after) I served them Spaghetti Bolognese made with goat meat instead of minced beef. Spagoati Bolognese. They enjoyed it until they knew what it was.
@@AtomicShrimp , hahaha! that's funny, I remember when I was a kid too and not only didn't I want to eat "strange" food that I wasn't used to, I didn't even know what it was that I was used to and I got the shock of my life to discover what it was.
The first time I thought to ask my old grandma what Black pudding actually was, because it just occurred to me that it wasn't pudding, I almost puked when she said it was a sausage, a blood sausage.
Then I asked her what lard was and she said "pig fat" and all I could say after that was "who ever came up with these ideas? Who thought to tear the fat from a pigs ribs and then boil fish and chips in it?
I got so squeamish after that, I couldn't even be in the house when anybody was cooking with lard, my stomach would just turn thinking about it.
I thought the French were weird for eating snails, somehow I never recognized the Millions of whelks I was eating were snails.
The first time I ate goat was the first time I ate curry, I made friends with a little man from Trinidad and he had me over for dinner, he got me drunk too.
When I was eating the goat with rice and roti and beans, I suddenly got a startle and asked the man, "what kind of thing is this to be feeding anybody"?
He was surprised by that and was all concerned asking me what was wrong.
I showed him the piece of meat on my fork and asked, "what are you doing, playing a joke on me, who feeds anybody Goat Gums"?
He was thinking I was nuts, I was a bit tipsy on his rum, but that looked like I had the teeth and gums on my fork.
I had never seen "short ribs" before.
The ribs had been cut in short strips and when he boiled them the meat had shrunk and curled up a bit. When I was sitting there half in the bag I thought the bits of rib were the teeth and the strip of meat was the gums. Curried Goat Gums! hahaha!
When my kids were growing up, there was this moment (and I imagine it happens to many parents) where one of them asked the question "Isn't it weird that there's a food called 'lamb', and also and animal called a 'lamb'?"
@@AtomicShrimp hahaha!
Damn, I've never seen anyone else parboil their chips. Thought I was the only one.
I find it works best when i boil them in saltwater with a tiny pinch of baking soda and dried chillies. Definitely helps get the crust going, with the insides soft and fluffy. I boil em until they're just barely keeping together though, which gets a little risky when you put them in the oil.
Neat tips. Can you actually taste the dried chillis? How much do you have to add before it imparts a flavour? Or is there another reason for doing it?
@@EvaAdorable Honestly, you can't taste the chilli much if at all but I feel for some reason that they amplify the flavour slightly, so I just throw them in out of habit. I should experiment with that a little more.
The important thing though is the salt and baking powder. The salt brines the potato, whereas the baking soda lets them get crispier by increasing the pH, breaking down the pectin on the outside of the chips, which increases the surface area and therefore the crispiness.
@@novapariah8135 That's really interesting about the pH and pectin! When you make pretzels sometimes you boil them for 30 seconds in a baking soda bath. Maybe something similar is happening there.
@@EvaAdorable I think so, yeah. The alkalinity makes the pretzel rise less around the edges so it gets a chewier crust
I totally agree about almost over boiling the chips.. i do similar when i cook my roast potatoes
Mike, thanks for all the rich, broad, varied language that you a using in your videos. eing in good command of possibillities to express yourself helps in communication...as long as the recipient can decode what is being sent. Thanks for treating me as a recipient that you trust to have your broad range of words....or in my case, thanks for teaching me, todays new expression is "notional standards" at 1:56. It´s "fiktiver Standard" in German.
where can I find this vinegar dispenser, seen and fell in love.
It's actually a bit of lab glassware - the larger size of these: uk.banggood.com/Clear-Glass-Dropper-Dropping-Reagent-Storage-Bottle-Lab-Glassware-w-Ground-Glass-Pipette-30-125mL-p-1260380.html?gmcCountry=GB¤cy=GBP&createTmp=1&ID=533361&cur_warehouse=CN
Excellent, many thanks!
@@DirkMilus I also was admiring that and thought “what a perfectly efficient dispensing method.”
@@AtomicShrimp Hopefully your acetic acid is diluted enough! Great channel, some truly random content and I had never considered a chemistry pipette bottle for vinegar... until now! :D
@@AtomicShrimp awesome idea! You should market them at ten times the price LOL
Your version of fish and chips looks so good! I will have to try this, mushy peas are always a plus too! I think trying different recipes of the same food is always fun. Thank you for sharing! 😊
You should try making "Atomic Shrimp" I guess just really, flavorful, cajun style spicy shrimp
Of course I don't support cannibalism xD
I really should do that
@@AtomicShrimp I guess "Mange Tout" wasn't an overstatement.. especially with Weird Stuff in a Can
i live in a seaside town next to grimsby. we are spoilt for proper fish and chips! so glad you used haddock although we always have fresh, full fillets in our chippies. the best place to eat f&c is on the each xxx
Love mushy peas.....but my fav is Parched Peas - with salt, vinegar and a good pinch of black pepper mmmmmm. Bread and Butter is a must for a fish supper - or a stove top roll or Barmcake mmmmmmmm
Love this vid! Thanks for making amazing vids and letting all of us be a part of the shrimp gang!!!
It actually says “mushy” peas on the can! This is being advertised as desirable! 😲. It does look sorta like split pea soup though, so I guess it’d be alright.
I gotta try the cornstarch in the batter...that’s something new.
That chip butty sandwich looks lovely...
I love the atmosphere of this channel, so peaceful.
Yum. I'm hungry now! I've never had a fry sandwich. But I do put store bought potatoes chips on my lunch meat sandwich. So I get it🙂.
Chip butty is what a fry sandwich is called in the UK and theyre fab.🤣👍
Nice relaxing video. Thanks for the tutorial on fish and chips. I'm sure that the fish batter was amazing. Looks delicious!
And now I've got fish filets and potatoes on my shopping list.
i could honestly watch you do anything, you have such a pleasant vibe
Much love from India, FISH & CHIPS RULE!!!11!!
My local chip shop does masala fish. It's lovely. Interesting fact. It's also a drive thru fish and chip shop.
A Chip Butty, I love it! Robert from Robert's London did the same thing! Great video, thanks!
Found your channel whole watching scam baiting vids, watched your vids, loved all your content, subbed 👍
Just an all round pleasant man to listen to and watch
Great recipe, personally I like to make my chips with skin on but to each his own. I don't make them very often because deep frying makes my flat smell terrible. I'm reasonably certain that the vent over my stove goes nowhere.
EDIT: Love the vinegar bottle, do you have an Amazon link?
Yeah, I would normally leave the skins on as a preference myself, but wanted to keep this as 'classic' as I could
@@AtomicShrimp i personally like my chips a bit more golden, but i couldnt tell if it was just the white balance making them look less golden. Superb video as always!
Maybe the vent doesn't go anywhere and it's one of those carbon filter ones. Not being patronising, but might be worth a check if you don't know!
> I'm reasonably certain that the vent over my stove goes nowhere.
That's definitely a possibility, you can either hook them up to a pipe that goes outside, or you operate them in a circulating mode where they just blow the air out the top again. In that case you have to make sure there's a filter in it to catch the grease, and to change the filter regularly. (And I don't mean the metal mesh, but like a cotton wool filter inside.)
The vinegar bottle looks like something you'd find in an old-time pharmacy.
Many stove vents in apartments put the air through a poor filter that catches some airborne fat, then exhausts it back into the kitchen a few inches higher up.
looking good shrimpy, classic recipie. Looks delicious!
Enjoy your food how you like it, My local chippy is pretty great they use proper Beef Dripping in the Fryers, which is something of a rarity these days.
Got to say that beef dripping does make superb fish and chips - haven't had them that way for a long time (I think a couple of years ago on the seafront at Great Yarmouth) but they were memorable. I think eating them on the beach somehow improves the experience too
You jammy sod!
@I love coconuts They don't sell it by weight, you just order Fish and Chips or Special and Chips, lol.
I can't drink alcohol for religious reasons, but I don't know why, even after 6:33 I still watch it because of how satisfying and calming the cooking video is...
maybe perhaps I have too much free time because of the quarantine
I started growing potatoes in my garden
That sounds hard. How's that going?
@@bipolartorecovery1485 I'm still waiting for them to show. They haven't sprouted yet.
I liked the interruption - this is your twin thought personality that gets the message across that puts us right about your motives.
Or my absent-mindedness in not thinking to mention things until the edit! Actually, I like your answer better!
I just finished dinner, lets go.
This channel makes me so happy, such a nice peaceful voice
I like my mushy peas with freshly ground black pepper.
A sandwich like that brings me sweet memories of my brother- gone now. Thank you. He loves those!
"..I guess we'll have to use a can opener, then..."😁
Salivating! I love home made fish and chips. My deep fat fryer I bought in the summer is getting lots of use. Mr Shrimp, your chips look delicious. Bravo!
Nowt better than fish and chips on a Friday.
Loved it! And as for the Chip Butty; I used to do something like that as a child with corned beef! We'd put fried chips in it for the salt. Corned beef was a cheap meat that was once intended to survive a nuclear war!🤣 So, it had a lot of salt, like SPAM! Put it between two pieces of toast and butter and yum! We'd also have white rice and red beans with the corned beef. I'm making my own mouth water here! We'd also add adobo, cilantro and acete de achote. In English it's annato oil. The annato seeds are put in oil and the oil is allowed to slow boil for a bit. The seeds release their color and flavor into it and a cheese cloth or cloth colander used to strain coffee grounds would be used to get the seeds out, leaving this gorgeous red colored oil. Then, you would add garlic cloves, basil and cilantro into the bottle to have the oil absorb that flavor as well. Man, I miss cooking the old ways.
the sandwich looks soooi good! as an american it’s not uncommon to see breaded meat sandwiches :)
A British sandwich I recommend you try is tin tuna and HP brown sauce. Try it my friend. Delicious!
Nearly a year now I've been watching this chap and firstly it's an amazing channel.
Secondly that fish and chips looks so delicious, I'm going to try it myself now. The chips looked so perfect honestly
This is what I wish my retirement to be
There's something very relaxing about this style of video. Really enjoyed it