Video suggestion: Make your own all day breakfast pie, but on a budget/cheaply as possible. Cheapest tin of beans, foraged mushrooms, black pudding made with the blood of your enemies etc. Could be interesting to see!
"it will rise again" is a bit of an ominous statement. Sat eating cold cereal and tepid toast in my freezing kitchen I can't deny this pie looks a lot more appetising than it otherwise would
It's fun, this whole British cost-of-living crisis, isn't it? It's like going camping half way up Ben Nevis without a tent, but without having to leave your flat! I joke, but i am actually wearing a hat and gloves while sat at my desk. Cheers, Tories! Hope you're all snug getting your heating paid for by the taxpayer! 😂
@@peterclarke7240 I can relate... its getting troublesome... and its a double whammy... cost of living is high and u end up doing even more compromises on top just so u can save a bit extra and end up in even worse positions... Im so sorry we have to endure such travesties... hang in there brother and layer up inside your home like u going out...
Freezing kitchens of britain... what has life become under these conditions... mine is now used to "store food" and I hop there to grab some and retreat back under my fleeced blankets while engorging on whatever I laid my hands on... soon we will have icicles in the house!
Back in the day, the steak pie from Frey bentos had about 40% meat, now it’s 10-15% if you’re lucky. They are basically taking the mick with the lack of anything meaty. Brilliant video as always.
I don't know if the meat % has reduced, but they are much shallower than in the past. I seem to remember the pastry ballooning out of the tin sometimes in the past - so there is definitely less puff in the pastry!
Wouldn't make any money if they didn't everything is more expensive than it used too be also much more competition these days..I'm sure they would love too put 40% meat in them again but I doubt there even making much money these days nobody buys em lol
American here! I happened to find a Fray Bentos Steak/Kidney Pie in an "international" section of a supermarket nearby. I decided to pick one up mainly because being a fan of organ meats in general, I figured there wouldn't be anything too terribly unfamiliar or offensive to taste. I wasn't unhappy after baking the pie and having a serving. I would say the pastry (especially the soft under-pastry was quite satisfying and flavorful. I would say It was a bit salty. This also however wasn't something I wasn't expecting either considering the packaging and delivery system of the product. It reminded me of a microwave dinner item of sorts even though I did indeed bake it. Meat textures weren't super out of the ordinary for the nature of the product either. Overall I can't say that I was unhappy with the pie at all. If I found it again I can confidently say it would be something really satisfying to take on a camping trip or something of that nature.
@@JimboDoomface id crack it open wrap it in foil and bury it in the ashes/coals of the camp fire. Or in my Dutch oven with coals. But a lot of "camping" is not wilderness camping now a days but in campers with electric or gas so microwave and ovens are available. We take my uncles RV deer hunting even lol.
@@Emeraldwitch30 precisely this. My preference would be to use my personal collapsible wood/coal driven rocket stove with a lid and heat diffuser. Weighs nothing and just straps on to your backpack .
One of my bucket list wishes is to visit England to have one of those giant, "traditional" English breakfasts with the blood pudding, beans, everything.
Love the addition of the time stamp button! Is that creator enabled? As always, great video and, in my opinion, horrible pie 😂. Keep up the good work and, as always, stay safe!
Yes, I hope you make it over there!! You might find a RUclips channel "morts' interesting and informative... He camps all over..... IN HIS SMALL CAR!!!! 👃✌️🥰🇨🇦
I actually enjoy these. My mum used to call it tinned tea, we'd have the pie and a tin of new potatoes and mushy peas with gravy. She worked a lot and needed something quick some days.
Comfort food! Meantime I much prefer tinned ingredients to processed or fast foods, when it comes to quick emergency meals. You can do a LOT with canned meat and potatoes, when you can add home grown vegetables and herbs/spices. Tasty, reasonably healthy, and very cheap 👍
"I'm just going to eat this bit, that could be a bit of sausage." *eats unidentified item* "Hmm. Could be." I think that neatly sums up the standard Fray Bentos/British culinary experience. 😂
He wouldn't be videoing this if Fray Bentos was the standard British culinary experience. Tbh the whole "British food is bad" thing online is mostly a meme and the biggest things actually wrong with it basically never get brought up.
@@DMC-octu Thank you for enlightening me to my own country's culinary standards. By the way, the whole "British food is bad" thing has existed for longer than the internet. My own mother, who's in her 80's now, used to say British cooking could be summed up with "Roast it to buggery and add gravy, boil it to buggery and add salt, but if in doubt, fry it in lard and add tomato sauce." And she's a Northerner. This is why Chinese and Indian food came as such a revelation, because they added all these funny foreign herbs and spices DURING the cooking process.
Headed back home from College now, your videos have been very encouraging when I was on my own. Probably won't be able to watch or like your videos for a while, but know that you have affected my life in a very positive way these past few years. Thank you so much!
Your other "Weird Stuff in a Can" with Fray Bentos pies had me wanting to bring some back on our our last trip to London. I was willing to lose them at customs just to give the meat ones a try (we can only get the Cheese & Onion or Vegetable Balti in Canada)....but they let them through! Can not wait for a beer night to open them up and give them a try. Three suitcases filled with British goodies later - it almost seems like we did a trip to London just to do a Tesco Grocery Run.
My memories of fray bentos pies are a lot more forgiving than the reality of them as I tried them again relatively recently and was left incredibly underwhelmed. One of the bonuses is the tin is reusable and you can make a real pie in one after you've forced yourself through the original filling. They would make excellent makeshift frying pans if you're camping as well if you fashion a handle from a bit of wood
I do think they have gone downhill quite a bit (amount of filling, amount of meat, etc), but I really don't think they were ever actually "good", asper say. I did enjoy them, but sort of in a bad junk food way
I was just thinking ( having watched several of your "weird stuff in a can" videos) that you are clearly not a fussy eater, I have often admired your fearless aplomb when you tackle something that looks pretty revolting ( to me!) well done Mr Shrimp for boldly going where others may fear to tread...
Not sure you'll ever see this but I've been watching some of these old WSIAC videos and I have to say I can't believe how unlucky you've been with the defects in the Fray Bentos pies. I've eaten many of these pies in my life and can't recall a single time I've had an issue. To have as many issues as you've had in the various videos you've done on these is remarkable, or perhaps me not having any in all I've eaten is remarkable, who knows. Love the videos
Yum, this takes me back to when I was a kid and Fray Bentos Steak and Kidney Pie was a real treat. I think that was the only one they did then. Have to confess that the contrast of the soggy bit underneath the crispy top was part of its appeal. 😆
Yeah watching that process of deconstructing the pie to avoid the soggy bit of crust was a bit distressing. I don't think I'd enjoy it as much with the crust all homogeneous.
The steak and kidney version has recently become available in Australian supermarkets. I'm tempted to try one just for the sake of tasting something Brits love, but they're $9 which is pretty steep. A 4 pack of regular meat pies costs less. Is it worth the extra?
@@moniquem783 some people think they're disgusting! But if you don't try it you'll never know. I love the steak and the steak and kidney ones. There's a chicken one too which is good. Steak and kiddly for the win tho
I brought one of these back to Australia after a UK visit. The quarantine guys were amazed; went through every ingredient listed on the tin, Googled them all and then let it pass. It held me up for an hour. When I ate it I wish I had left it in the UK.
"I'm not much of a fussy eater" sums me up nicely, reminds me of eating in the Army chowhall, as long as it was hot, and relatively edible I shoveled it down. Food doesn't always have to be fancy, sometimes just a filling and decently tasty dish gets it done.
My hubby was in air force and I swear he can eat half awake and fall asleep leaning on a wall. He loves my fancy cooking(exchef) but will eat damn near anything for dinner lol.
@@Emeraldwitch30 Hehe, he might not say it, but I'm sure he appreciates a home cooked meal, grunts will eat damn near anything, but when we get a proper meal, it's a treat. I fell out of a lot of US Air Force planes as a paratrooper, much respect to those guys!
@@eloquentsarcasm he is a man of few words for sure lol. But he does have stories about watching guys jump out of planes. He was a load master on a big C130 mostly tho. Got to see a lot of the UK and EU flying round.
In my Atomic Shrimp head canon, his trusty Brabantia can opener was forged in the fiery pits of Hell by the Great Nemesis, and can literally open anything, including the very fabric of reality. I believe it calls to him at night, with promises of unrivalled power and riches beyond his wildest imaginings, and is only kept in check by regular prayers to the Goddess Anoia.
I've followed AS for quite some time I seem to remember a video where he mentioned his earlier life and where it wasn't as you'd expect. He's very clever, articulate and very very entertaining. Yet I think he took alternative route to his current success. Great content, I'm hoping he continues, happy Christmas my man - and many more !
Your commitment to your art is commendable Mr Shrimp 🦐 You could probably make an entertaining and informative 30 min video on dissecting and cooking a pot noodle 🍜
I don't know why I love these videos so much, but they never get old. I could watch 1,000 of them. I don't even eat meat, and I limit dairy, so I can't eat most of anything in this series, but it's just so enjoyable to watch.
That was an interesting video. I'm from America, I don't think we have breakfast pies here, but I liked what you cooked more. Love your weird stuff in a can videos. Keep them coming!
@blude banquet jumped on the breakfast pie wagon a few years ago too. One is sausage gravy in a double crust and one is cheesy potatoes with ham in a double crust. We tried them both and with hash browns and a fried egg it was a decent breakfast.
@blude The difference is the swanson stuff is frozen and not actually already cooked , not shelf stable like Fray's which you seem to be able to eat directly from the can as pleasant as that might be without heating it at all. But at that point you could include all the banquet pot pies in the mix (chicken, beef, turkey etc) , not really breakfast fare but the crust is flaky more or less when done in a traditional oven and not if you microwave it.
Really appreciate the things you do for science (and our entertainment) Shrimp. I too think you should make an all day brekky pie to your own recipe, that would be amazing 👏
You're a brave man for trying this so we don't have to. On a serious note though, I love English/Irish breakfasts, and I love pies, but I think there is a reason that nobody else makes these pies. It doesn't work in the same way a steak and kidney sandwich would be revolting, but a bacon/egg/sausage/tomato sandwich is delicious.
I kind of assumed the point of cooking the pastry separate was so that you could turn it over halfway through cooking, and thereby cook both sides evenly, instead of ending up with the top very brown and the underside as pale and soggy as it was before it went in the oven.
I'll give that one a miss ! Have you ever tried covering the frying pan when frying eggs ? They cook much quicker with lower heat so don't burn underneath and the white still cooks through but you can still have runny yolks if you get the timing right. I use a large domed lid which came with a wok that got thrown away years ago but the lid happened to be the most useful part of the set as it fits on frying pans.
Saw a pie-type thingie in a can at a liquidation store that sometimes deals with weird things......🤔 Rang a bell from somewheres in my chaotic childhood......🤔🤔😱. LOL..... Anyways, it was over $6 Canadian!!!! So I reluctantly passed on it.... BUT, I might go seek the product out.... Some small bits of pleasant nostalgia, I guess..... BTW!!! Love this channel AND all the effort that goes into maintaining it!!! Thank you, thank you, thank you!!!!! 🥰🥰🥰
Interesting. I like these pies - Fray Bentos that is, my preference is steak and kidney - and always try to keep some in the cupboard for a quick meal if I'm out late. I always find the pastry rises well and is lovely and crispy as well as very flaky when cooked. Not sure if it's because I use a gas oven, maybe I cook it at a higher temperature. This pie though is a new one of me and I must look and see if it's made its way over to Ireland.
I think you're always gonna have that soggy bit because its not the cooking method its the fact it tends to soak the moisture of the filling into it and the sheer thickness of the pie top, But the bacon tends to be tiny little nuggets like the classic ox tail soup in a can and you probably wouldn't notice it unless you bite down on one of the very few lumps.
This was the first posting I saw of yours and had to revisit it. Fray Bentos is still on the go. When I was a kid, these were treat, but ye only got beef or beef n kidney. The pastry aye turned out fluffy n flaky. Wee bit of history.... Fray Bentos is not just a trade mark corporate neme. It is the place in Uruguy (at school in the days of monochrome, I was told Argentina) where Bovril was invented. Beef extract is easier to ship. Actually dates back to the mid 1800s, if I mind. More power to you, cos I would not force feed that pie to an accursed enemy! A wee aside.... the tins were sturdy roo and were re used for home made pies.... cheaper way of food when more pie dishes were needed.
Original steak and kidney FB pie is $9 in Australia. It’s my takeaway treat when I’m not actually having a takeaway. Love it with a bit of ground white pepper. Have had problems re opening the tin over the last several years/decades but recently found a very easy-to-use opener so can now quickly and safely get the top of the tin off, no jagged edges. It’s a Savannah. Happy with the can opener, happy with the pie…
This seems like a lot of hard work for a very substandard pie. (I will add however that Fray Bentos pies are something of a guilty pleasure for me. The pastry is a mixture of nice and crusty on top and very grim and soggy underneath)
I have saved so many hours of my life by developing a taste for the soggy bottom of the pastry in Fray Bentos products! Mind you I stopped eating them with any frequency years ago as I felt the quality generally went downhill, although I do get nostalgic for them from time to time. There are many better pie options. I find all these "all day breakfast" disappointing because they are all homogenous, the tomato sauce overpowers the flavour of everything else. For some reason some brands of sausage-and-beans don't have this problem, but thats probably because the sausage is larger than the lumps in the all day breakfast and may have some kind of skin on them. I think the best "instant" all day breakfast I had was one of those vacuum sealed in a bag ones, and I think the beans were seperated somehow.
I do love these pies - I have fond memories of eating them when I was a kid. We always had a small stack of them in the cupboard, as my late dad loved them, too. He'd often have one as a late snack if there was something like 'Sportsnight' on TV. My favourite way to eat one, (any kind) , is with some mashed potatoes, and spring greens (or Savoy cabbage).
Morning Shrimp, I watched my grandfather do this for many years, the trick is to rub some veg oil on the underside of the crust before placing the crust directly on to the oven shelf to cook.
I just watched your redux video on stinging nettle soup and it reminded me of eating it during a day out in school, it also reminded me of easily my favourite soup: Swedish spinach soup (spenatsoppa) which is served with hardboiled eggs, incredible combination.
My mother's family, who have Irish and Welsh ancestry, always cook hard boiled eggs which they slice and put atop spinach after it is cooked. I've never seen anyone else do this. I wonder if my ancestors got the idea from someone from Sweden. No one in the family knows who started doing it. The spinach and eggs dish was made by my grandmother's mother as long as she could recall my grandmother was born in 1900. It sounds odd but taste good.
@@hannakinn Very interesting! I've never seen anyone do it outside Sweden or Finland (not that I've really looked or thought about it haha) so it may be an imported thing. Maybe they simply happened upon the combination and kept doing it, since it is very good :)
@@ball1 I like it, my sister and I both fix it occasionally. I'm going to look for the recipe for the Swedish Soup. I'm sure my mom and sister will like it and it's always great to have another soup recipe for cold Winter days.
@@hannakinn If you try it make sure you find a recipe where you only chop the spinach, if you blend it up it becomes a different soup in my opinion. Good luck!
@@ball1 Thank you for that advice! Atomic Shrimp has a community of very nice viewers. I love how varied his content is. This is a fun channel with nice viewers.
Here's a suggestion: When you try to identify bits and pieces, maybe it would be an interesting challenge to do that without reading the ingredient list first? Anyway, thank you very much for entertaining your viewers as you do!
It's good that you mentioned how Black Pudding doesn't appeal to everyone. My dad who was English used to make it during the Christmas holidays. The smell was enough for one to consider vegetarianism. The idea of a breakfast pie has some appeal though. Thans for the demonstration.
I used to love my aunts head cheese recipe. Lightly sour lightly sweet lightly spiced. All the weird chewy bits. But oofta! I went to help make it once and it was a hard swallow after lol. Watching that pig head bobbing along in the big cauldron lol. But now that I'm older I do like head cheese again. But it is a shocker to make.
Sometimes I watch these videos and think I would like to eat the item, either just because it looks nice, or it's something I've never tried and I'm intrigued. Today, however, I fervently hope I will never be in a position to eat such a pie (the only scenario I can imagine is a post-apocalyptic one where I am holed up in a Fray Bentos warehouse and the choices are pie or starvation.) The potato cakes and fried eggs look lovely though. Thanks as always for the video.
My aunt made her own breakfast "pie." It was eggs, sausage, hash browns (which was just shredded potatoes and not fried), and some sweet apples. It was all in a homemade pie crust and it tasted phenomenal. No idea on all the prep steps, but that's what it was.
While I like pies in general, I prefer the ones with pastry encasing the contents. I feel slightly short changed when it's just a pastry lid on a stew.
Ha, this is such good timing! I've literally just come back from grocery shopping and saw these in Poundland as well. Was intrigued, but ended up not buying it. Now I get to sit down and see if I'd missed out on anything!
I must confess, I'm one of those who consider it a feature rather than a bug! I live for the soft, soggy half underneath the somewhat crisp shell on top. Shame I can't seem to find any of the chicken and bacon ones any more though, they were an absoloute staple!
Hide and seek with bacon! Ahh I love this youtube channel! Anyone who loves this channel might also enjoy Beau Miles, very different, but the same type of feeling.
With black pudding depending on the size of it generally melts down in sauces or pies and enriches the gravy or sauce and once cooked you don't notice it. But it depends on the cut size.
If we can get a Fray Bentos pie (in NZ) I admit - I give my husband the crisp pastry and most of the filling, and just have the stodge and some gravy, with whatever vegetables we are having! That, to me, is a treat! Not healthy, but as we get a Fray Bentos pie every 2 years, I think I can get away with that indulgence!
I still remember Poundlands old tagline: "Yes, everything's £1!" Nowadays you're lucky if half of the things in the shop are that cheap. Although to be fair, imagine £1 clothing or headphones etc.
Can confirm My headphones broke on the way home and I don't like walking around with no tunes so I risked the £1 poundland ones because they only needed to last me 30min.... sounded like someone was faintly playing music inside a particularly large truck while it roared past you. I used them for all of 30 seconds lol
I remember having these as a child and calling them flobby pies! I used to quickly swallow that weird layer in the same way I’d quickly swallow kidney in the steak and kidney pie at school…convincing myself it couldn’t surely be actual kidneys and was just a name thing like Toad in the Hole! 😂😂😂
I've been eating fray bentos pies for as long as I can remember and I've never removed the top before cooking. The fray bentos curry pie is my current favourite.
I did the Fastnet Yacht Race in 2005 on a 38ft (really small for this ) boat. Despite that we should save weight, we took a Fray Bentos pie each for when we rounded the Fastnet Rock and set off back to Plymouth. We got there and rounded ... And the tin opener broke! 2nd mate said "I'll make pasta". Us:"no way". Old boy whips out a knife and laboriously breaks into all the pies for us! A few hours after we set out, we thought we'd forgotten the teabags. After a FRANTIC search, we were relieved to discover them. When we asked the skipper "what would we have done if we hadn't?" he said "go back and get some of course". He was a serious racer ( and survivor of the 1979 Fastnet disaster, who'd had to be rescued) but I do believe he was serious!
@Atomic Shrimp 1 suggestion if you want to bake the pastry and avoid more browning, put a bit of foil over it as a heat shield. This will allow it to dry and steam out. You gotta get the moisture out. The other option after it comes out of the oven put the soggy bottom pastry into you frypan and finish it in the pan with some butter. Please try again. I don't get these pies easily in Canada
Mr. Shrimp, have you ever made/eaten Marmite Pasta? It's a super easy dish and is suprisingly tasty. It consists of roughly 1TBS of marmite/serving of pasta, butter and spaghetti of some sort. Optionally really good with blackpepper and parmsean as well! Just melt the butter and Marmite into cooked pasta and its done!
Oh my goodness, well done for eating that, there is no way I could have done it. I HATE fray bentos pies, I can't stand the soggy pastry - I call them snot pies!! My hubby loves them though lol
Yessssssss !!!! I absolutely love weird stuff in a can. I wish there was more things in cans that mike could find. It’s not always so strange, like rootbeer but I love this series. I hope you can find more things mike!!
Not the least bit tempting. I kept thinking about what splendid thing you could make if you had a budget of two pounds plus one egg, oil, and a large potato and your spice kit. How do you like your new stove?
I remember my mother cooking these pies when I was a kid. Only thing, she never removed the lid before baking. She may have put a hole in as I never witnessed a pie ever explode. Thing is the uncooked pastry turned out the consistency of suet pastry. I absolutely loved it. Forget the filling, which was pretty non-descript anyway, just load me up with the pastry.
Guess this is one pie I won't be buying, not even for my emergency food storage cupboard! If the filling can't be properly identified by Mr Shrimp, then I wouldn't trust it! 😀
the steak and kidney version was a staple on the rare occasions dad was left in charge of cooking back in the 70s. They were definately larger, both diammeter and depth and , as someone else noted below, the puff pastry lid would rise well out of the tin. One pie fed three of us with mashed potatoes and tinned carrots. I recently bought one out of nostalgia and was very disappointed. Glad that another childhood memory, Vesta packet chow mein, seems to be the same as it ever was.
Another entertaining experiment for our delectation and delight. I've found the pastry rises and is crispy if you put on the top shelf of a gas fan oven, although the contents sometime bubble over the tin a little. I note yours is electric(?) Keep them coming 👏🏻
He mentioned at the start that he has a gas oven in his new house, it was electric in his old house. He also mentioned because of this he now needs to use gas mark 7.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Video suggestion: Make your own all day breakfast pie, but on a budget/cheaply as possible. Cheapest tin of beans, foraged mushrooms, black pudding made with the blood of your enemies etc. Could be interesting to see!
You had my vote up to the blood of your enemies part lol
He could use the blood of scammers. It's black already and he has contacts just sitting there idly.
@@pangadajski7687 yes!
I was thinking the same thing - make his own All Day Breakfast Pie lol
This is what we want!!!
"it will rise again" is a bit of an ominous statement. Sat eating cold cereal and tepid toast in my freezing kitchen I can't deny this pie looks a lot more appetising than it otherwise would
Can you cook?
@@barbosaguzman6101 I can cook, like I am physically able to carry out that function, but a cooked meal for breakfast is a luxury I can't afford.
It's fun, this whole British cost-of-living crisis, isn't it?
It's like going camping half way up Ben Nevis without a tent, but without having to leave your flat!
I joke, but i am actually wearing a hat and gloves while sat at my desk. Cheers, Tories! Hope you're all snug getting your heating paid for by the taxpayer! 😂
@@peterclarke7240 I can relate... its getting troublesome... and its a double whammy... cost of living is high and u end up doing even more compromises on top just so u can save a bit extra and end up in even worse positions...
Im so sorry we have to endure such travesties... hang in there brother and layer up inside your home like u going out...
Freezing kitchens of britain... what has life become under these conditions... mine is now used to "store food" and I hop there to grab some and retreat back under my fleeced blankets while engorging on whatever I laid my hands on... soon we will have icicles in the house!
Back in the day, the steak pie from Frey bentos had about 40% meat, now it’s 10-15% if you’re lucky. They are basically taking the mick with the lack of anything meaty. Brilliant video as always.
can you provide evidence? ;)
@@tfk5853of the prior 40%?
I don't know if the meat % has reduced, but they are much shallower than in the past. I seem to remember the pastry ballooning out of the tin sometimes in the past - so there is definitely less puff in the pastry!
@@blacksquirrel4008 Yep
Wouldn't make any money if they didn't everything is more expensive than it used too be also much more competition these days..I'm sure they would love too put 40% meat in them again but I doubt there even making much money these days nobody buys em lol
American here! I happened to find a Fray Bentos Steak/Kidney Pie in an "international" section of a supermarket nearby. I decided to pick one up mainly because being a fan of organ meats in general, I figured there wouldn't be anything too terribly unfamiliar or offensive to taste. I wasn't unhappy after baking the pie and having a serving. I would say the pastry (especially the soft under-pastry was quite satisfying and flavorful. I would say It was a bit salty. This also however wasn't something I wasn't expecting either considering the packaging and delivery system of the product. It reminded me of a microwave dinner item of sorts even though I did indeed bake it. Meat textures weren't super out of the ordinary for the nature of the product either. Overall I can't say that I was unhappy with the pie at all. If I found it again I can confidently say it would be something really satisfying to take on a camping trip or something of that nature.
How on earth would you cook it camping?
@@JimboDoomface id crack it open wrap it in foil and bury it in the ashes/coals of the camp fire. Or in my Dutch oven with coals.
But a lot of "camping" is not wilderness camping now a days but in campers with electric or gas so microwave and ovens are available.
We take my uncles RV deer hunting even lol.
@@Emeraldwitch30 precisely this. My preference would be to use my personal collapsible wood/coal driven rocket stove with a lid and heat diffuser. Weighs nothing and just straps on to your backpack .
@@JimboDoomface the same way you would bake bread when camping
i really like the idea of saving the can to use as a bowl for some reason
One of my bucket list wishes is to visit England to have one of those giant, "traditional" English breakfasts with the blood pudding, beans, everything.
Won't be disappointed mate
Try and get someone local to cook it for you, cafes can do you dirty.
I’d always recommend anyone visiting asks for the bacon to be well done. Hope you get to come over here and have many full English breakfasts!
Love the addition of the time stamp button! Is that creator enabled?
As always, great video and, in my opinion, horrible pie 😂.
Keep up the good work and, as always, stay safe!
Yes, I hope you make it over there!! You might find a RUclips channel "morts' interesting and informative... He camps all over..... IN HIS SMALL CAR!!!! 👃✌️🥰🇨🇦
Quote of the week. 'Is that bacon? No its just congealed sauce!' Classic and so descriptive
I actually enjoy these. My mum used to call it tinned tea, we'd have the pie and a tin of new potatoes and mushy peas with gravy. She worked a lot and needed something quick some days.
Comfort food!
Meantime I much prefer tinned ingredients to processed or fast foods, when it comes to quick emergency meals. You can do a LOT with canned meat and potatoes, when you can add home grown vegetables and herbs/spices. Tasty, reasonably healthy, and very cheap 👍
There’s something really foolproof about them too, much more so than a pie that you take out of the packaging. I don’t know why that’s true but it is.
"I'm just going to eat this bit, that could be a bit of sausage."
*eats unidentified item*
"Hmm. Could be."
I think that neatly sums up the standard Fray Bentos/British culinary experience. 😂
Fray Bentos is the good end of these kinds of things...the stuff that comes out of the cheap canned breakfast products is scary lol
Those things are... something else, certainly. 😂
Fray Bentos does not represent the UK taste buds, maybe poverty, not taste
He wouldn't be videoing this if Fray Bentos was the standard British culinary experience. Tbh the whole "British food is bad" thing online is mostly a meme and the biggest things actually wrong with it basically never get brought up.
@@DMC-octu Thank you for enlightening me to my own country's culinary standards.
By the way, the whole "British food is bad" thing has existed for longer than the internet. My own mother, who's in her 80's now, used to say British cooking could be summed up with "Roast it to buggery and add gravy, boil it to buggery and add salt, but if in doubt, fry it in lard and add tomato sauce." And she's a Northerner.
This is why Chinese and Indian food came as such a revelation, because they added all these funny foreign herbs and spices DURING the cooking process.
Headed back home from College now, your videos have been very encouraging when I was on my own.
Probably won't be able to watch or like your videos for a while, but know that you have affected my life in a very positive way these past few years. Thank you so much!
Your other "Weird Stuff in a Can" with Fray Bentos pies had me wanting to bring some back on our our last trip to London. I was willing to lose them at customs just to give the meat ones a try (we can only get the Cheese & Onion or Vegetable Balti in Canada)....but they let them through! Can not wait for a beer night to open them up and give them a try. Three suitcases filled with British goodies later - it almost seems like we did a trip to London just to do a Tesco Grocery Run.
🇬🇧✌️🇨🇦
Do you remember how it went!?
I think it's neat that a company recommends a specific type of can opener for the product.
Love this series and was happy to watch
My memories of fray bentos pies are a lot more forgiving than the reality of them as I tried them again relatively recently and was left incredibly underwhelmed. One of the bonuses is the tin is reusable and you can make a real pie in one after you've forced yourself through the original filling. They would make excellent makeshift frying pans if you're camping as well if you fashion a handle from a bit of wood
I do think they have gone downhill quite a bit (amount of filling, amount of meat, etc), but I really don't think they were ever actually "good", asper say. I did enjoy them, but sort of in a bad junk food way
I agree. S***e in a can.
@@Zoboomafoobar you're allowed to swear on the Internet you know
Maybe we were all just much hungrier?
Yea,I used to like the pastry, now it's horrible
I was just thinking ( having watched several of your "weird stuff in a can" videos) that you are clearly not a fussy eater, I have often admired your fearless aplomb when you tackle something that looks pretty revolting ( to me!) well done Mr Shrimp for boldly going where others may fear to tread...
Fear to tread, or fear to chew?
Thank you for doing this for us, Mr. Shrimp.
Aye, the contents looked vile to me
@@hootenanny1001 same goes, least there wasn't eggs in it 😌
Not sure you'll ever see this but I've been watching some of these old WSIAC videos and I have to say I can't believe how unlucky you've been with the defects in the Fray Bentos pies. I've eaten many of these pies in my life and can't recall a single time I've had an issue. To have as many issues as you've had in the various videos you've done on these is remarkable, or perhaps me not having any in all I've eaten is remarkable, who knows. Love the videos
Yum, this takes me back to when I was a kid and Fray Bentos Steak and Kidney Pie was a real treat. I think that was the only one they did then. Have to confess that the contrast of the soggy bit underneath the crispy top was part of its appeal. 😆
YES
Yeah watching that process of deconstructing the pie to avoid the soggy bit of crust was a bit distressing. I don't think I'd enjoy it as much with the crust all homogeneous.
the suet pastry is awesome in these the best is steak and ale for me but they steak and kidney is a close second for sure :D
The steak and kidney version has recently become available in Australian supermarkets. I'm tempted to try one just for the sake of tasting something Brits love, but they're $9 which is pretty steep. A 4 pack of regular meat pies costs less. Is it worth the extra?
@@moniquem783 some people think they're disgusting! But if you don't try it you'll never know. I love the steak and the steak and kidney ones. There's a chicken one too which is good. Steak and kiddly for the win tho
I brought one of these back to Australia after a UK visit. The quarantine guys were amazed; went through every ingredient listed on the tin, Googled them all and then let it pass. It held me up for an hour. When I ate it I wish I had left it in the UK.
"I'm not much of a fussy eater" sums me up nicely, reminds me of eating in the Army chowhall, as long as it was hot, and relatively edible I shoveled it down. Food doesn't always have to be fancy, sometimes just a filling and decently tasty dish gets it done.
My hubby was in air force and I swear he can eat half awake and fall asleep leaning on a wall. He loves my fancy cooking(exchef) but will eat damn near anything for dinner lol.
@@Emeraldwitch30 Hehe, he might not say it, but I'm sure he appreciates a home cooked meal, grunts will eat damn near anything, but when we get a proper meal, it's a treat. I fell out of a lot of US Air Force planes as a paratrooper, much respect to those guys!
@@eloquentsarcasm he is a man of few words for sure lol. But he does have stories about watching guys jump out of planes. He was a load master on a big C130 mostly tho. Got to see a lot of the UK and EU flying round.
@@yyy-875 Ha ha, you ain't wrong.
In my Atomic Shrimp head canon, his trusty Brabantia can opener was forged in the fiery pits of Hell by the Great Nemesis, and can literally open anything, including the very fabric of reality.
I believe it calls to him at night, with promises of unrivalled power and riches beyond his wildest imaginings, and is only kept in check by regular prayers to the Goddess Anoia.
Congrats for following the all day breakfast rules by adding the egg. I was getting worried for a while there! 😁
I've followed AS for quite some time
I seem to remember a video where he mentioned his earlier life and where it wasn't as you'd expect. He's very clever, articulate and very very entertaining. Yet I think he took alternative route to his current success. Great content, I'm hoping he continues, happy Christmas my man - and many more !
Your commitment to your art is commendable Mr Shrimp 🦐
You could probably make an entertaining and informative 30 min video on dissecting and cooking a pot noodle 🍜
Mmmm. Pot noodle disection. That I look forward to!
@@Quebecoisegal you're so right!!!! 🤣🤣🤣🤣Get on with it!!!🤔
I don't know why I love these videos so much, but they never get old. I could watch 1,000 of them. I don't even eat meat, and I limit dairy, so I can't eat most of anything in this series, but it's just so enjoyable to watch.
Legend says that Shrimp is still looking for the bacon
That was an interesting video. I'm from America, I don't think we have breakfast pies here, but I liked what you cooked more. Love your weird stuff in a can videos. Keep them coming!
@blude banquet jumped on the breakfast pie wagon a few years ago too.
One is sausage gravy in a double crust and one is cheesy potatoes with ham in a double crust.
We tried them both and with hash browns and a fried egg it was a decent breakfast.
@blude The difference is the swanson stuff is frozen and not actually already cooked , not shelf stable like Fray's which you seem to be able to eat directly from the can as pleasant as that might be without heating it at all. But at that point you could include all the banquet pot pies in the mix (chicken, beef, turkey etc) , not really breakfast fare but the crust is flaky more or less when done in a traditional oven and not if you microwave it.
Really appreciate the things you do for science (and our entertainment) Shrimp. I too think you should make an all day brekky pie to your own recipe, that would be amazing 👏
You're a brave man for trying this so we don't have to. On a serious note though, I love English/Irish breakfasts, and I love pies, but I think there is a reason that nobody else makes these pies. It doesn't work in the same way a steak and kidney sandwich would be revolting, but a bacon/egg/sausage/tomato sandwich is delicious.
haha man these videos chill me out after a nightshift ya very well spoken man props to the success of the channel its well deserved :D
So I'm not the only one!
These videos are golden.
We must cherish and protect Shrimp, Jenny and Eva at all costs!
Why? Are they in mortal danger?
@@barbosaguzman6101You never know when a little pie gremlin alien is gonna come out of one of these cans, trust me…
Thank you for all the content you post. Restful and refreshing ☺️
I can't say the thought of Baked Beans in pastry fills me with joy
Good to see that the table cloth made it in your recent domicile move! Good to see haute cuisson again, hope Eva appreciated it.
Wow looks like not even a dog's dinner .I remember their pies as a teenager and they was a thing of beauty .
Great video as always. Reminded me a bit of those autopsy programmes Gunther von Hagens used to do on Channel Four in parts, mind.
I kind of assumed the point of cooking the pastry separate was so that you could turn it over halfway through cooking, and thereby cook both sides evenly, instead of ending up with the top very brown and the underside as pale and soggy as it was before it went in the oven.
Good strategy.
This guy is so entertaining and creative. His english Is so perfect...very nice to listen to.
For £2.00 a can of bacon grill, a can of beans and a cheap loaf of white bread would be a better value breakfast.
Yes, it's pretty poor value. I think an IKEA breakfast is cheaper than that.
Okay at Poundland found cheap.
First time I've ever seen a product actually recommend a specific brand and model of can opener. Very interesting!
I'll give that one a miss !
Have you ever tried covering the frying pan when frying eggs ? They cook much quicker with lower heat so don't burn underneath and the white still cooks through but you can still have runny yolks if you get the timing right. I use a large domed lid which came with a wok that got thrown away years ago but the lid happened to be the most useful part of the set as it fits on frying pans.
I do the same, but use an egg poaching pan when i can't be bothered to poach eggs.
Works a treat with omelettes, too!
Saw a pie-type thingie in a can at a liquidation store that sometimes deals with weird things......🤔 Rang a bell from somewheres in my chaotic childhood......🤔🤔😱. LOL..... Anyways, it was over $6 Canadian!!!! So I reluctantly passed on it....
BUT, I might go seek the product out.... Some small bits of pleasant nostalgia, I guess..... BTW!!! Love this channel AND all the effort that goes into maintaining it!!! Thank you, thank you, thank you!!!!! 🥰🥰🥰
Interesting. I like these pies - Fray Bentos that is, my preference is steak and kidney - and always try to keep some in the cupboard for a quick meal if I'm out late. I always find the pastry rises well and is lovely and crispy as well as very flaky when cooked. Not sure if it's because I use a gas oven, maybe I cook it at a higher temperature. This pie though is a new one of me and I must look and see if it's made its way over to Ireland.
I definitely love the soft of the pie crust at the bottom as a feature and no bug at all!!! ❤️
I think you're always gonna have that soggy bit because its not the cooking method its the fact it tends to soak the moisture of the filling into it and the sheer thickness of the pie top, But the bacon tends to be tiny little nuggets like the classic ox tail soup in a can and you probably wouldn't notice it unless you bite down on one of the very few lumps.
This was the first posting I saw of yours and had to revisit it. Fray Bentos is still on the go. When I was a kid, these were treat, but ye only got beef or beef n kidney. The pastry aye turned out fluffy n flaky. Wee bit of history.... Fray Bentos is not just a trade mark corporate neme. It is the place in Uruguy (at school in the days of monochrome, I was told Argentina) where Bovril was invented. Beef extract is easier to ship. Actually dates back to the mid 1800s, if I mind. More power to you, cos I would not force feed that pie to an accursed enemy!
A wee aside.... the tins were sturdy roo and were re used for home made pies.... cheaper way of food when more pie dishes were needed.
Original steak and kidney FB pie is $9 in Australia. It’s my takeaway treat when I’m not actually having a takeaway. Love it with a bit of ground white pepper. Have had problems re opening the tin over the last several years/decades but recently found a very easy-to-use opener so can now quickly and safely get the top of the tin off, no jagged edges. It’s a Savannah. Happy with the can opener, happy with the pie…
"Oh well, we'll do the best we CAN"
Your pun didn't escape me! Hehehe
This seems like a lot of hard work for a very substandard pie. (I will add however that Fray Bentos pies are something of a guilty pleasure for me. The pastry is a mixture of nice and crusty on top and very grim and soggy underneath)
I think this is one of those times where it's about the journey rather than the destination.
substandard is still a euphemism
There is something unsuaully comforting about Fray Bentos, I remember having steak and kidney pie in a tin and it was really good
I would have to be VERY hungry to eat that 'pie' 😒, but thank you for taking the hit for us.
Using an air frier works great for the Fray Bentos pies, i use it all the time for them now , great content sir, keep them coming
I have saved so many hours of my life by developing a taste for the soggy bottom of the pastry in Fray Bentos products! Mind you I stopped eating them with any frequency years ago as I felt the quality generally went downhill, although I do get nostalgic for them from time to time. There are many better pie options.
I find all these "all day breakfast" disappointing because they are all homogenous, the tomato sauce overpowers the flavour of everything else. For some reason some brands of sausage-and-beans don't have this problem, but thats probably because the sausage is larger than the lumps in the all day breakfast and may have some kind of skin on them. I think the best "instant" all day breakfast I had was one of those vacuum sealed in a bag ones, and I think the beans were seperated somehow.
I do love these pies - I have fond memories of eating them when I was a kid. We always had a small stack of them in the cupboard, as my late dad loved them, too. He'd often have one as a late snack if there was something like 'Sportsnight' on TV. My favourite way to eat one, (any kind) , is with some mashed potatoes, and spring greens (or Savoy cabbage).
We get re-engineered Fray Bentos _and_ Lazy Latkes in one video? Thanks a brunch, indeed!
Morning Shrimp, I watched my grandfather do this for many years, the trick is to rub some veg oil on the underside of the crust before placing the crust directly on to the oven shelf to cook.
I just watched your redux video on stinging nettle soup and it reminded me of eating it during a day out in school, it also reminded me of easily my favourite soup: Swedish spinach soup (spenatsoppa) which is served with hardboiled eggs, incredible combination.
My mother's family, who have Irish and Welsh ancestry, always cook hard boiled eggs which they slice and put atop spinach after it is cooked. I've never seen anyone else do this. I wonder if my ancestors got the idea from someone from Sweden. No one in the family knows who started doing it. The spinach and eggs dish was made by my grandmother's mother as long as she could recall my grandmother was born in 1900. It sounds odd but taste good.
@@hannakinn Very interesting! I've never seen anyone do it outside Sweden or Finland (not that I've really looked or thought about it haha) so it may be an imported thing. Maybe they simply happened upon the combination and kept doing it, since it is very good :)
@@ball1 I like it, my sister and I both fix it occasionally. I'm going to look for the recipe for the Swedish Soup. I'm sure my mom and sister will like it and it's always great to have another soup recipe for cold Winter days.
@@hannakinn If you try it make sure you find a recipe where you only chop the spinach, if you blend it up it becomes a different soup in my opinion. Good luck!
@@ball1 Thank you for that advice! Atomic Shrimp has a community of very nice viewers. I love how varied his content is. This is a fun channel with nice viewers.
"some people are going to find this pretty grim"
*Starts scooping the guts out of a disemboweled pie without hesitation*
My nan would reuse the tins to bake homemade pies and cakes, and even as cat feeding dishes 😊
Wish we could get Fray Bentos here in Australia 🇦🇺 I miss these pie’s 😮😊😢🎉
Full English breakfast is one of my fav dinners. I was excited for this one but it didn't look very good. I could probably make one myself.
English breakfast is fairly easy - "get ingredients, apply heat".
You could cook it quicker than the 20 minutes needed for the pie. Throw all into the frying pan with the egg.
can never get over the grim uncooked pastry with these
This is my favourite channel because its just a british guy doing random things, humble and entertaining
Fray Bentos is the stuff of nightmares, you're a brave man for the scoff
We really just enjoy watching this nice man live his pleasant life
Here's a suggestion: When you try to identify bits and pieces, maybe it would be an interesting challenge to do that without reading the ingredient list first?
Anyway, thank you very much for entertaining your viewers as you do!
It's good that you mentioned how Black Pudding doesn't appeal to everyone. My dad who was English used to make it during the Christmas holidays. The smell was enough for one to consider vegetarianism. The idea of a breakfast pie has some appeal though. Thans for the demonstration.
I used to love my aunts head cheese recipe. Lightly sour lightly sweet lightly spiced. All the weird chewy bits.
But oofta! I went to help make it once and it was a hard swallow after lol. Watching that pig head bobbing along in the big cauldron lol. But now that I'm older I do like head cheese again. But it is a shocker to make.
Sometimes I watch these videos and think I would like to eat the item, either just because it looks nice, or it's something I've never tried and I'm intrigued. Today, however, I fervently hope I will never be in a position to eat such a pie (the only scenario I can imagine is a post-apocalyptic one where I am holed up in a Fray Bentos warehouse and the choices are pie or starvation.) The potato cakes and fried eggs look lovely though. Thanks as always for the video.
If in a warehouse of the things you may as well open 4 or 5 pies to get a decent amount of filling to make "the ultimate pie!"
My aunt made her own breakfast "pie." It was eggs, sausage, hash browns (which was just shredded potatoes and not fried), and some sweet apples. It was all in a homemade pie crust and it tasted phenomenal. No idea on all the prep steps, but that's what it was.
While I like pies in general, I prefer the ones with pastry encasing the contents. I feel slightly short changed when it's just a pastry lid on a stew.
Ha, this is such good timing! I've literally just come back from grocery shopping and saw these in Poundland as well. Was intrigued, but ended up not buying it. Now I get to sit down and see if I'd missed out on anything!
I always preferred the Frey bentos steak and kidney puddings. Somehow suet pastry seems more suitable for canning.
Industrial response to surplus animal by-products, under pasty in a can. 10/10
Mr Shrimp, will you ever do an episode on jellied eels?
Great to see one of the staple series of this channel
Thanks for doing this for the discord folks Mr Shrimp
I must confess, I'm one of those who consider it a feature rather than a bug! I live for the soft, soggy half underneath the somewhat crisp shell on top. Shame I can't seem to find any of the chicken and bacon ones any more though, they were an absoloute staple!
I really quite fancy a big pie with mashed potatoes now.
Hide and seek with bacon! Ahh I love this youtube channel!
Anyone who loves this channel might also enjoy Beau Miles, very different, but the same type of feeling.
ROFL, you have put me off Fray Bentos for life.
With black pudding depending on the size of it generally melts down in sauces or pies and enriches the gravy or sauce and once cooked you don't notice it. But it depends on the cut size.
If we can get a Fray Bentos pie (in NZ) I admit - I give my husband the crisp pastry and most of the filling, and just have the stodge and some gravy, with whatever vegetables we are having! That, to me, is a treat! Not healthy, but as we get a Fray Bentos pie every 2 years, I think I can get away with that indulgence!
The price in NZ is about 3 times what Shrimp paid, so I can understand you saving for 2 years to buy one.
I like the soggy bit of pastry, long time since I had a Fray Bentos pie though. Fun vid thanks.
I had no idea that 'all day breakfast' can be a thing you can put in a can.
@@buffys3477 student/hangover food at its finest. 🤣🤣
I’ve always wondered about these. They were a staple in supermarkets here in Australia when I was a kid.
I still remember Poundlands old tagline: "Yes, everything's £1!" Nowadays you're lucky if half of the things in the shop are that cheap.
Although to be fair, imagine £1 clothing or headphones etc.
Can confirm
My headphones broke on the way home and I don't like walking around with no tunes so I risked the £1 poundland ones because they only needed to last me 30min.... sounded like someone was faintly playing music inside a particularly large truck while it roared past you. I used them for all of 30 seconds lol
@@TM-lz8hw hope u return them and got ur money back!
By 'eck that pie is grim 🤣Well done for doing the science so we don't have to!
I remember having these as a child and calling them flobby pies! I used to quickly swallow that weird layer in the same way I’d quickly swallow kidney in the steak and kidney pie at school…convincing myself it couldn’t surely be actual kidneys and was just a name thing like Toad in the Hole! 😂😂😂
"If you didn't eat all of your kidneys, urine trouble!!"
"Blethery" (my Mum's coinage) half way between blubbery and leathery. Quite like flobby though - the term, not the texture.
I've been eating fray bentos pies for as long as I can remember and I've never removed the top before cooking. The fray bentos curry pie is my current favourite.
Yum yum! Love these videos, keep them coming
I did the Fastnet Yacht Race in 2005 on a 38ft (really small for this ) boat. Despite that we should save weight, we took a Fray Bentos pie each for when we rounded the Fastnet Rock and set off back to Plymouth. We got there and rounded ... And the tin opener broke! 2nd mate said "I'll make pasta". Us:"no way". Old boy whips out a knife and laboriously breaks into all the pies for us! A few hours after we set out, we thought we'd forgotten the teabags. After a FRANTIC search, we were relieved to discover them. When we asked the skipper "what would we have done if we hadn't?" he said "go back and get some of course". He was a serious racer ( and survivor of the 1979 Fastnet disaster, who'd had to be rescued) but I do believe he was serious!
@Atomic Shrimp 1 suggestion if you want to bake the pastry and avoid more browning, put a bit of foil over it as a heat shield. This will allow it to dry and steam out. You gotta get the moisture out. The other option after it comes out of the oven put the soggy bottom pastry into you frypan and finish it in the pan with some butter.
Please try again. I don't get these pies easily in Canada
Mr. Shrimp, have you ever made/eaten Marmite Pasta? It's a super easy dish and is suprisingly tasty. It consists of roughly 1TBS of marmite/serving of pasta, butter and spaghetti of some sort. Optionally really good with blackpepper and parmsean as well! Just melt the butter and Marmite into cooked pasta and its done!
Oh my goodness, well done for eating that, there is no way I could have done it. I HATE fray bentos pies, I can't stand the soggy pastry - I call them snot pies!! My hubby loves them though lol
Yessssssss !!!! I absolutely love weird stuff in a can. I wish there was more things in cans that mike could find. It’s not always so strange, like rootbeer but I love this series. I hope you can find more things mike!!
Not the least bit tempting. I kept thinking about what splendid thing you could make if you had a budget of two pounds plus one egg, oil, and a large potato and your spice kit. How do you like your new stove?
I remember my mother cooking these pies when I was a kid. Only thing, she never removed the lid before baking. She may have put a hole in as I never witnessed a pie ever explode. Thing is the uncooked pastry turned out the consistency of suet pastry. I absolutely loved it. Forget the filling, which was pretty non-descript anyway, just load me up with the pastry.
Thanks to these videos I was almost tempted to spend $7 importing one of these pies to Canada. Also, thanks to these videos I didn't.
Guess this is one pie I won't be buying, not even for my emergency food storage cupboard! If the filling can't be properly identified by Mr Shrimp, then I wouldn't trust it! 😀
Not just any pie... It's the ALL day pie 😅🥧🇦🇺🍻👍
the steak and kidney version was a staple on the rare occasions dad was left in charge of cooking back in the 70s. They were definately larger, both diammeter and depth and , as someone else noted below, the puff pastry lid would rise well out of the tin. One pie fed three of us with mashed potatoes and tinned carrots. I recently bought one out of nostalgia and was very disappointed.
Glad that another childhood memory, Vesta packet chow mein, seems to be the same as it ever was.
Another entertaining experiment for our delectation and delight. I've found the pastry rises and is crispy if you put on the top shelf of a gas fan oven, although the contents sometime bubble over the tin a little. I note yours is electric(?) Keep them coming 👏🏻
He mentioned at the start that he has a gas oven in his new house, it was electric in his old house. He also mentioned because of this he now needs to use gas mark 7.
Morning Mike! Have a great weekend ❤️
You too!