Shrimp I can't tell you how much your channel means to all of us - you're one of the most wholesome creators on the platform, with some of the best diversity of content, and one of the kindest communities I've seen.
What I really love about your channel is how many different things you do and film to share. It is a lovely concept that I honestly wish I could do myself
I'm still waiting for the finale episode where you truly do unbox anything. I know anything is quite the rare material, but I have faith that you can indeed unbox it. One day.
I always thought my grandfather was easy to please. When asked what he would like to eat, his answer was invariably “Anything does me”. Now I realise that he was actually a man of refined, discerning, if not esoteric, taste.
It’s Saturday morning, I just woke up after a month and a half of uni exam session and atomic shrimp has just uploaded an unboxing episode. Life is good. Thanks for sharing with the world your passion in all these little things. Cheers
You may (or may not) be interested to know that Laver Bread is the Welsh name for the seaweed collected on the North shore of the Bristol Channel. It has also had a long history of being collected and eaten in North Devon on the South shore, often consumed with Hogs Pudding. Here it is simply called Laver, pronounced Lay-ver. Enjoy!
laver and laverbread are both english words, not welsh. laver is the name of the seaweed, laverbread is the name of a dish, which is boiled laver. in welsh, laver is lafwr, and laverbread is bara lawr (or bara lafwr). interesting to hear that laver is eaten in devon too, though.
Why was the beach wet? Because the sea weed of course. But I can do you one better. Why did the Atomic Shrimp share his PBC haul with us? Well, because he isn't a shellfish man.
I got laver bread first when I lived in Wales - and I felt the benefit of the minerals I believe it contains. I developed my own recipe, which was to mix it with finely chopped bacon, chopped onions, oatmeal and the laver bread in about equal quantities and a generous sprinkle of black pepper, then make that into burger-sized 'patties and fry it along with some mushrooms and an egg. (I now purchase it online in packs of 10 from Parson's Pickles)
Add a bit of the Captain's Mor seasoning to rice, chuck in a bit of smoked fish of your choice, add some chopped boiled egg and you have a great take on Kedgeree 👍
As a person from Baltimore, Maryland, I genuinely appreciate your shout-out of Old Bay. If your spice blend is similar, I highly recommend using it on steamed shrimp (prawns) and serving it with American cocktail sauce (essentially ketchup and horseradish). I hope to try laverbread someday, but it is impossible to find in the US.
I can't wait to hear what it that Mor seasoning tastes like, it sounds really interesting. Almost a kitchen sink of flavourings for seafood and similar things. I reckon your idea of prawns is great, maybe just on some plain white rice, next to a steak liberally seasoned with it for a surf and turf dish. (Which may or may not work). Then perhaps a sole fillet along side just to see what it does to fish.
I didn't know Old Bay was still available. I put it on, and in, pretty much everything I cooked or ate, when I lived in Yorkshire in the 1980's. I pretty much do the same today, but with 'Aromat' seasoning. It's great stuff, but not as complex as Old Bay.
Same! I had never heard of them but I went to buy a Benchmade at Kittery Trading Post and my wife caught sight of the Opinel and had to have it. Definitely gets more use than my significantly more expensive blade (which mostly ends up opening packages and cleaning my nails)
As somebody from Maryland I always get excited when someone mentions old Bay We literally put it on everything chicken seafood popcorn pasta pizza even cocktails
Fantastic vid as always Mike! One thing I do miss, though, is the cut to the woodland animals when there's eating sounds. It was always such a delight!
This reminded me of a ploughman's lunch. I first learned about the Ploughman's lunch when I lived in Hong Kong eating at a British restaurant (I'm American). It became one of my favorite meals. Now I need to buy some chutney...
I love laverbread. My Grampa used to cook it with bacon and fried bread when I was a little one. I buy it in Neath market these days with cockles but it's got very pricey. .I look forward to seeing you try it Shrimp 😍 fry it in with the bacon, that's the proper way I think. Brilliant video and channel. Best wishes from Wales!
Can highly recommend the Bay seasoning you mentioned. It is so versatile- great on fish but amazing on chicken (especially before putting on the bbq). Even fab on salad and sprinkled on hot corn on the cob. Highly recommend and can now be found in supermarkets. Not the cheapest seasoning but for versatility it offers great value.
Thank you for this! Looks so interesting! I live in Pembrokeshire and have never heard of this company, definitely looking this up straight after your video!
I admit to flinching when that cracker, cheese, and chutney made its way towards your mouth, and now I want to try it myself. I've actually tried and enjoyed several things I wouldn't have done otherwise thanks to you paving the way.
Caws Teifi is based in Ceredigion (north of Pembs), and I think the cheesemaker there is Dutch. They also have a distillery (Dà Mhìle), and make excellent seaweed gin.
The colors and patterns of Shrimp's shirt, that knife handle, and the triangle tablecloth made a thing go on in my head. I wonder where a shirt like that comes from. It's a kickin' print! It doesn't look like a T-shirt, but I don't see buttons, either.
It is a shame that we can no longer by anything from UK as of from July 2021. The customs duties + posting and packing make it impossible. Instead I buy things from Germany. A good video.
I absolutely love most seaweeds I cook with kelp often and eat nori paper snacks(gim snacks or kim snacks in Korean) and I crave it but I also have an iffy thyroid and I often wonder if its tge iodine in seaweeds im craving. I do not use iodized salt as I can taste it and its really odd and metallic in some brands. There's an old wives tale that says putting a strip of kelp in your baked beNs while they ate cooking helps with the beany side effect. Musical fruit and all lol
Thanks for this. Always a great way to start a Saturday morning and I'm genuinely interested in trying some of the items you've shared. Swansea Market has got to be one of my favourites (Borough Market - no thanks). Cockles, laverbread and bacon...mmmmm! I think that the Pembrokeshire Beach Food Company need to up their packing game though - I'd have been ticked off by that dented tin.
This was really cool, and I can't wait to see and hear what the rest of the box was like. I wonder if the kelpchup will be more like tomato sauce, bbq sauce or fish sauce that you'd use in Asian cooking?
I was going "What, he bought Icelandic lava-bread?", but I was wrong... Btw, make some Icelandic lava-bread, it's nice (but cut down the sweet stuff, otherwise it's way too sweet!).
That cheese does sound interesting! Will take a look. Odd that with the inclusion of a couple of bottles of beer it would have been free postage, they would have pushed the price of it right up with the weight!
That arctic pale ale sounds amazing, but I'm not a fan of dark ipa. Greenbrier Valley Brewing, a local brewing company out of WV where I grew up has an ipa named after Devil Anse, and a dark ipa named after Mothman. Devil Anse is my favorite beer ever, but Mothman is a bit too tarry for me
I have had laverbread a few times while on holiday in Wales as part of a Pembrokeshire Breakfast. Laverbread is made from a type of Welsh seaweed Porphyra, which exhibits a heteromorphic alternation of generations between the haploid and diploid forms. The thallus that laverbread is is made from is the haploid generation, it can reproduce asexually by forming spores which grow to replicate the original thallus. It can also reproduce sexually. Both male and female gametes being formed on the one thallus. The female gametes while still on the thallus are fertilized by the released male gametes, which are non-motile. The fertilized, now diploid, carposporangia after going through mitosis produce spores (carpospores) which settle, then bore into shells, germinate and form a filamentous stage. This stage was originally thought to be a different species of alga, and was referred to as Conchocelis rosea. That Conchocelis was the diploid stage of Porphyra was only discovered in 1949 by the British phycologist Kathleen Drew-Baker in her work on the European species Porphyra umbilicalis. It was later shown for species from other regions as well. Porphyra umbilicalis is related to other Porphyra, the Japanese seaweeds Nori used in making sushi. The Japanese had began cultivating nori in the 1600s by planting bamboo poles or bundles of brushwood in shallow salty water to serve as anchoring spots. In the 1940s, seaweed farmers doubled their yields by replacing the poles with nets. Then in 1948 disaster struck, series of typhoons decimated the Japanese seaweed beds and, since next to nothing was known about the life cycle of seaweeds, no one knew how to grow new replacement plants. Segawa Sokichi of the Shimoda Marine Biological Station in Japan read Drew-Baker’s 1949 Nature paper, the snappily titled ‘Conchocelis-Phase in the Life-History of Porphyra umbilicalis’. He used Drew-Baker’s findings to put in place the industrial processes that would lead to the plentiful and - importantly - predictable harvest of nori. Kathleen Drew-Baker sadly died from cancer in 1957 never knowing the true impact of her research. The people of Japan, which she never visited, are determined to keep her legacy alive. They’ve bestowed her with the name ‘Mother of the Sea’ and each year, on April 14, her work is celebrated at the ‘Drew festival’ - dedicated to the woman herself. The celebration takes place in the city of Uto, Kumamoto, where revelers come together at a memorial erected in Drew-Baker’s honour in 1963. The monument is decked in flower garlands and overlooks the Ariake Sea.
Sorry to pull you up on something, Mike, but it's 'LAY-VER'. My late father was Welsh, and corrected me. We had it as part of a Welsh breakfast, with all the other fry up bits, and cockles, in a cafe in Saint David's, in the mid 1980's. It was delicious, and I've loved it ever since. Everything you have there looks superb. I'm definitely ordering some of that cheese. The book 'A Country Harvest' has full instructions on how to process Laver for eating. I'm sure you can find Laver on the Dorset coast. I think it's only rare in Scotland. Might be a worthwhile experiment to make your own Laverbread - the 'bread' part is because 'bread' used to be used where the word 'food' would be used nowadays. It's very disagreeable looking stuff, but I find that part of it's charm. The Laver and oat cakes as part of a fry up? As the Romans might say: "Colei canis est!"
I think this might be one of those situations where there is no single 'correct' pronunciation. Here's a BBC documentary where a Welsh cook is pronouncing it the same way I did: fb.watch/iMpfQEIBz4/
@@AtomicShrimp - It might depend on what part of Wales you come from. My father, whose family came from Mountain Ash, was always amused at people's attempts to say Welsh place names. He spoke some Welsh, and used it once to confuse some people in a tiny pub, who started talking Welsh when we went in, after pulling up in our camper van. Dad ordered our drinks and lunch in Welsh, and everyone went back to talking English. I had relatives who spoke no English, which fascinated me as a kid. My nan or auntie Vi would translate. I do remember them well - they were old when I was a kid, and I well remember uncle Gwilym giving me a ten bob note (50p nowadays) - a king's ransom for a kid in, I think, 1967/8!
I would have thought you could do Laverbread on March 1st for St David's Day, due to it being a Welsh delicacy, although the Laverbread you bought isn't a Welsh one.
@@AtomicShrimp Pembrokeshire is Wales, one of my best friends is from there and I've been camping there. For some reason everytime I read or heard Pembrokeshire this morning, my flu-addled brain thought Portsmouth. My mistake.
... because the sea weed. Good Job Mr. Shrimp, if I understand correctly, sea weed is very good to eat because of the nutrients in it. Now I am wondering if they farm the sea weed or if it is harvested from nature.
Oh my. Everything in there sounds so appetizing. Wish the taxes & shipping weren’t so exorbitant. The spice mix in particular caught my eye. Bon appétit, Mike, and thank you.
@@dogwalker666 Yeah.Between Brexit and the new European tax laws, buying from the UK has become almost as expensive as buying the same items from the US. Added bonus : you never know how much the added taxes will be until the delivery guy shows up. Such a lovely surprise…😡
Briton here. Sorry. We're not particularly clever taken as a whole. Hopefully we can get rid of the disaster capitalists who promoted brexit soon, and begin the long road to reapplying.
I spent a week there quite a few years ago (stayed in the Port Hotel at Pembroke Dock because it was both cheap and is a lovely old fashioned guest house, converted from an officers club I think)
Genuine question and complaint about cheese (and sausages and other things with random casings) - how do you tell what rinds are meant for eating, and which aren't? Why do producers assume we know this stuff?
If its a natural rind, it's OK for eating. I think the wax they use is technically 'edible' in that it wouldn't poison you to eat it. Usually a coating will peel off
I mean, I get that, and I realize that basically anything questionable food-wise has to be edible (e.g. the bar-code stickers on Canadian produce are not only edible, but also compostable despite obviously not being food), but I find it problematic that food products don't tell you basic stuff like "you should (or shouldn't) eat the rind". There is an assumption of knowledge, and occasionally a semblance of straight-up elitism that comes with certain foods. I've legitimately been told off for asking questions about this kind of thing before. Like "if you can't figure this out on your own then you're either ignorant, or an idiot". And I know that's not where you're coming from, but it's a problem. Again - the assumption of knowledge on the part of the consumer is the problem. It takes 1 or 2 lines of text on your product to inform the consumer about how to eat it.
A lot of rinds, especially on 'Mould Ripened' (eg. Brie), and 'Washed Rind' (eg. Renegade Monk) cheeses, add to the overall flavour, texture and eating experience of the cheese. I always like the rind on Stilton, too. Wax won't kill you, but it tastes pretty foul. Just pare it off with a sharp knife.
@@brianartillery Yeah, yeah. But why did I buy a salami the other day that I had to eat a slice of before determining that the casing was highly unpleasant to eat? It looked fine. I guess I just don't get why producers don't say "For best enjoyment, peel this item" or whatever on foods where that retrospectively turns out to be the case. Maybe I'm not wording this question correctly when I ask it - people seem to assume a lack of basic knowledge instead of it being a question about the specificities of highly variegated foods. I just don't want to have to guess, and it surprises me that manufacturers assume knowledge, experience, or a highly-tuned instinct on this stuff when I might be inexperienced, uninformed, from a different culture, or just straight-up stupid.
No drama, no lurid thumbnail, considered opinion, I don't think you understand the internet, please don't stop that. Thanks for the content.
This channel is a gift that keeps on giving ❤️❤️
I understand that AS is boxing Logan Paul soon - he just hasn't told us yet.
Nope, he's unboxing Logan Paul, something that should have happened a long time ago.
And don't forget the subtle wordplay or childish punnage that normally appears on his little sign.
@@peterclarke7240 he's the gift that keeps on giving
Why was the beach wet? Because the seaweed.
Certified Dad joke
I was hoping to find the answer but now that I have I wish I hadn't
Eyy.
Damn, I was too late
Ha!
Shrimp I can't tell you how much your channel means to all of us - you're one of the most wholesome creators on the platform, with some of the best diversity of content, and one of the kindest communities I've seen.
I agree wholeheartedly. Thank you for putting into words that which many feel towards atomic shrimp.
:)
What I really love about your channel is how many different things you do and film to share. It is a lovely concept that I honestly wish I could do myself
Yes same here and he has fun doing it.
Pembrokeshire Native currently teaching in Thailand - This video was a lovely taste of home. Deeply appreciate your content as always :D
I'm still waiting for the finale episode where you truly do unbox anything. I know anything is quite the rare material, but I have faith that you can indeed unbox it. One day.
Also waiting for him to open a can of Weird Stuff, because if anyone can he can. (Can may contain Weird Stuff)
I always thought my grandfather was easy to please. When asked what he would like to eat, his answer was invariably “Anything does me”. Now I realise that he was actually a man of refined, discerning, if not esoteric, taste.
many prefer the simplicity of whatever to anything.
I thought anything was everywhere in abundance.
Everything is everywhere, anything is anywhere, and nothing is nowhere.
It’s Saturday morning, I just woke up after a month and a half of uni exam session and atomic shrimp has just uploaded an unboxing episode. Life is good.
Thanks for sharing with the world your passion in all these little things. Cheers
Congratulations on making it through. I don't miss those times at ALL! 😂
You may (or may not) be interested to know that Laver Bread is the Welsh name for the seaweed collected on the North shore of the Bristol Channel. It has also had a long history of being collected and eaten in North Devon on the South shore, often consumed with Hogs Pudding. Here it is simply called Laver, pronounced Lay-ver. Enjoy!
Indeed however every time I have been in Wales I have tried to order lava bread and it has always been off sigh.
Am from south Wales traditionally you would cook bacon and fry the laver bread in the bacon fat.
laver and laverbread are both english words, not welsh. laver is the name of the seaweed, laverbread is the name of a dish, which is boiled laver. in welsh, laver is lafwr, and laverbread is bara lawr (or bara lafwr). interesting to hear that laver is eaten in devon too, though.
I was slightly confused until I realized he was saying Laver, not Lava.
Thanks. Shrimp HQ may well have morphed again (in real life, no less!) but the continuity offered by that tablecloth is somehow comforting :-)
Why was the beach wet? Because the sea weed of course. But I can do you one better. Why did the Atomic Shrimp share his PBC haul with us? Well, because he isn't a shellfish man.
Very nice
Ahhh thank you, you’ve solved my “what to get my dad for his birthday” dilemma!
I got laver bread first when I lived in Wales - and I felt the benefit of the minerals I believe it contains.
I developed my own recipe, which was to mix it with finely chopped bacon, chopped onions, oatmeal and the laver bread in about equal quantities and a generous sprinkle of black pepper, then make that into burger-sized 'patties and fry it along with some mushrooms and an egg. (I now purchase it online in packs of 10 from Parson's Pickles)
That sounds ridiculously good! 👍👍👍
I have had laverbread a few times as part of Pembrokeshire Breakfast while on holiday in Wales, very enjoyable.
I'm not really a huge fan of seaweed, but the ketchup and chutney seem like a fun novelty for guests.
Add a bit of the Captain's Mor seasoning to rice, chuck in a bit of smoked fish of your choice, add some chopped boiled egg and you have a great take on Kedgeree 👍
As a person from Baltimore, Maryland, I genuinely appreciate your shout-out of Old Bay. If your spice blend is similar, I highly recommend using it on steamed shrimp (prawns) and serving it with American cocktail sauce (essentially ketchup and horseradish). I hope to try laverbread someday, but it is impossible to find in the US.
P.S. if you want to try actual Old Bay, I'll send you a can.
I can't wait to hear what it that Mor seasoning tastes like, it sounds really interesting. Almost a kitchen sink of flavourings for seafood and similar things. I reckon your idea of prawns is great, maybe just on some plain white rice, next to a steak liberally seasoned with it for a surf and turf dish. (Which may or may not work). Then perhaps a sole fillet along side just to see what it does to fish.
I use old bay on chicken. Mid Maryland here
@@KidIcarus1990 Agreed. As a Marylander, I too would send some to try. Just say the word!
I didn't know Old Bay was still available. I put it on, and in, pretty much everything I cooked or ate, when I lived in Yorkshire in the 1980's.
I pretty much do the same today, but with 'Aromat' seasoning. It's great stuff, but not as complex as Old Bay.
Nice to see an Opinel there, great knife.
Thank you for continuing to make these very diverse videos.
A not very sharp Opinel though
Same my opniel n5 stainless has been my go to for everyday light use
Same! I had never heard of them but I went to buy a Benchmade at Kittery Trading Post and my wife caught sight of the Opinel and had to have it. Definitely gets more use than my significantly more expensive blade (which mostly ends up opening packages and cleaning my nails)
I was going to comment on the knife, too. Glad someone else caught it.
Great stuff, from the next county over from where I live. Pembrokeshire is a lovely part of the world.
We had tiles like your tablecloth in our old Terrace house in Preston been pulled down now
As somebody from Maryland I always get excited when someone mentions old Bay We literally put it on everything chicken seafood popcorn pasta pizza even cocktails
Definitely had Old Bay beer lsst time I was around there, you're not kiddin
Old Bay is excellent, you should try.
The standard blend is very good. I've also found a garlic and herb version and what they call blackened which is good for fish.
I absolutely love this company and I am stoked to see them in a video. I've been curious about the cheese, might have to pick it up next time!
The one with nettles is definitely worth a try if you find it!
Fantastic vid as always Mike! One thing I do miss, though, is the cut to the woodland animals when there's eating sounds. It was always such a delight!
This reminded me of a ploughman's lunch. I first learned about the Ploughman's lunch when I lived in Hong Kong eating at a British restaurant (I'm American). It became one of my favorite meals. Now I need to buy some chutney...
I am on a see food diet. Thank you for the superb presentation.
Harbwr Brewery is outstanding. Can recommend a trip to Tenby for a visit to the brewery. They are doing wonders for the old town 😊
I like to add some pickled seaweed during cooking every once in a while.
Cheese with bearleek is also very well worth it.
I love laverbread. My Grampa used to cook it with bacon and fried bread when I was a little one. I buy it in Neath market these days with cockles but it's got very pricey. .I look forward to seeing you try it Shrimp 😍 fry it in with the bacon, that's the proper way I think. Brilliant video and channel. Best wishes from Wales!
Everything's really nicely packaged and there's more variety of seaweed products than I've ever seen! Think I need to give this website a try!
Can highly recommend the Bay seasoning you mentioned. It is so versatile- great on fish but amazing on chicken (especially before putting on the bbq). Even fab on salad and sprinkled on hot corn on the cob.
Highly recommend and can now be found in supermarkets. Not the cheapest seasoning but for versatility it offers great value.
Having done a bit of research on laverbread myself, I'm very excited to see what you have to say on it. Can't wait!
Opinels are nice. Cheap, good steel, non threatening, thin and good for lots of tasks
that shirt is spectacular , being from wales i love lavabread and cockles , lovely stuff !!
Thank you for this! Looks so interesting! I live in Pembrokeshire and have never heard of this company, definitely looking this up straight after your video!
The guy who owns/runs this company is the same lad that had the "Cafe Mor" down at Freshwater West and now is located in Angle at the "Old point inn"
Thank you for sharing. Take care, be well
You find interesting foods and beers. The chutney looks like something I would try. But the cheese sounds good.
I recall watching a cooking programme once when they made a dish of Laverbread and cockles. Apparently it’s a Welsh delicacy.
Shout out from Pembrokeshire 👍👍👍
Yay ! as a person from Pembroke I am happy to see this 😍 It's St Davids day soon you could maybe do something then 🏵🥬
I admit to flinching when that cracker, cheese, and chutney made its way towards your mouth, and now I want to try it myself. I've actually tried and enjoyed several things I wouldn't have done otherwise thanks to you paving the way.
They could have chosen to go "way overboard"... Hahahaha 😂
That’s a very yummy looking package from the sea 🌊 Thanks Atomic shrimp 🦐🤗
Caws Teifi is based in Ceredigion (north of Pembs), and I think the cheesemaker there is Dutch. They also have a distillery (Dà Mhìle), and make excellent seaweed gin.
The seafood rub used to be sold in M&S, and I like using it on fish
The colors and patterns of Shrimp's shirt, that knife handle, and the triangle tablecloth made a thing go on in my head. I wonder where a shirt like that comes from. It's a kickin' print! It doesn't look like a T-shirt, but I don't see buttons, either.
Because the sea weed! I only just got that one, after many days. Excellent
It is a shame that we can no longer by anything from UK as of from July 2021. The customs duties + posting and packing make it impossible. Instead I buy things from Germany. A good video.
Loving your channel.
Thankyou for sharing.
All of that looks so good, I'm getting hungry just looking at it. But then I really love cheese
I absolutely love most seaweeds I cook with kelp often and eat nori paper snacks(gim snacks or kim snacks in Korean) and I crave it but I also have an iffy thyroid and I often wonder if its tge iodine in seaweeds im craving. I do not use iodized salt as I can taste it and its really odd and metallic in some brands.
There's an old wives tale that says putting a strip of kelp in your baked beNs while they ate cooking helps with the beany side effect. Musical fruit and all lol
You've got to try Old Bay, it's a staple in my kitchen.
Do love Opinal style pocket knives, cheap and decent
I love my no8. Dangerously sharp
I love laverbread and fresh only, but hate it cooked. Cold with a spoon for me. Look forward to your take on it.
Mmm, this has a few things I haven't heard of and may need to look into. Special cheeses are one of my favorite things and I love seafood too!
Thanks for this. Always a great way to start a Saturday morning and I'm genuinely interested in trying some of the items you've shared. Swansea Market has got to be one of my favourites (Borough Market - no thanks). Cockles, laverbread and bacon...mmmmm!
I think that the Pembrokeshire Beach Food Company need to up their packing game though - I'd have been ticked off by that dented tin.
Love the theme, especially the "Why is the beach wet" sign. (Random and interesting). 😁
It's the first line of a terrible old joke 😂
Enjoyed the camera work on this video. I love your content
This was really cool, and I can't wait to see and hear what the rest of the box was like. I wonder if the kelpchup will be more like tomato sauce, bbq sauce or fish sauce that you'd use in Asian cooking?
Thank you!
When you review a company from my home town!! 😍 I love you even more!
Gotta love glutamates, packed with "oo mommy!" flavor.
Why was the beach wet? Because the kelp.
Your videos make my day!
Never heard of sea weed in beer, sounds interesting. Some New England breweries make a peculiar stout with oysters which I quite like
I was going "What, he bought Icelandic lava-bread?", but I was wrong... Btw, make some Icelandic lava-bread, it's nice (but cut down the sweet stuff, otherwise it's way too sweet!).
Greatly interesting.
i like seaweed/flavour. normally nori from japan. this stuff seams interesting as well. i wonder if its a complete different algae.
Release the Kracker!
Ah, exactly what I needed!
Ohh exciting! Seaweed hamper!!
Yes
A feast! Kelp ketchup sounds nice
I haven't seen laverbread in a can for over thirty years. I must look into this.
I need to look out for that cheese. I live in Pembrokeshire but haven't seen the seaweed cheese 🙂
An oyster stout might be a good accompaniment to your laverbread tasting!
Not tried old bay?! Get ordering, sir!
That cheese does sound interesting! Will take a look.
Odd that with the inclusion of a couple of bottles of beer it would have been free postage, they would have pushed the price of it right up with the weight!
i dunno how ya do it it mate, but these videos are always interesting
Old Bay is my go to spice mix. Not as complex as the rub you got there.
sounds like old bay... with about 12 additional spices in there haha
Thanks for the vid!
That arctic pale ale sounds amazing, but I'm not a fan of dark ipa. Greenbrier Valley Brewing, a local brewing company out of WV where I grew up has an ipa named after Devil Anse, and a dark ipa named after Mothman. Devil Anse is my favorite beer ever, but Mothman is a bit too tarry for me
I love an Opinel knife.
I have had laverbread a few times while on holiday in Wales as part of a Pembrokeshire Breakfast.
Laverbread is made from a type of Welsh seaweed Porphyra, which exhibits a heteromorphic alternation of generations between the haploid and diploid forms.
The thallus that laverbread is is made from is the haploid generation, it can reproduce asexually by forming spores which grow to replicate the original thallus. It can also reproduce sexually. Both male and female gametes being formed on the one thallus.
The female gametes while still on the thallus are fertilized by the released male gametes, which are non-motile. The fertilized, now diploid, carposporangia after going through mitosis produce spores (carpospores) which settle, then bore into shells, germinate and form a filamentous stage.
This stage was originally thought to be a different species of alga, and was referred to as Conchocelis rosea. That Conchocelis was the diploid stage of Porphyra was only discovered in 1949 by the British phycologist Kathleen Drew-Baker in her work on the European species Porphyra umbilicalis. It was later shown for species from other regions as well.
Porphyra umbilicalis is related to other Porphyra, the Japanese seaweeds Nori used in making sushi.
The Japanese had began cultivating nori in the 1600s by planting bamboo poles or bundles of brushwood in shallow salty water to serve as anchoring spots. In the 1940s, seaweed farmers doubled their yields by replacing the poles with nets. Then in 1948 disaster struck, series of typhoons decimated the Japanese seaweed beds and, since next to nothing was known about the life cycle of seaweeds, no one knew how to grow new replacement plants.
Segawa Sokichi of the Shimoda Marine Biological Station in Japan read Drew-Baker’s 1949 Nature paper, the snappily titled ‘Conchocelis-Phase in the Life-History of Porphyra umbilicalis’. He used Drew-Baker’s findings to put in place the industrial processes that would lead to the plentiful and - importantly - predictable harvest of nori.
Kathleen Drew-Baker sadly died from cancer in 1957 never knowing the true impact of her research.
The people of Japan, which she never visited, are determined to keep her legacy alive. They’ve bestowed her with the name ‘Mother of the Sea’ and each year, on April 14, her work is celebrated at the ‘Drew festival’ - dedicated to the woman herself.
The celebration takes place in the city of Uto, Kumamoto, where revelers come together at a memorial erected in Drew-Baker’s honour in 1963. The monument is decked in flower garlands and overlooks the Ariake Sea.
Sorry to pull you up on something, Mike, but it's 'LAY-VER'. My late father was Welsh, and corrected me. We had it as part of a Welsh breakfast, with all the other fry up bits, and cockles, in a cafe in Saint David's, in the mid 1980's. It was delicious, and I've loved it ever since. Everything you have there looks superb. I'm definitely ordering some of that cheese.
The book 'A Country Harvest' has full instructions on how to process Laver for eating. I'm sure you can find Laver on the Dorset coast. I think it's only rare in Scotland. Might be a worthwhile experiment to make your own Laverbread - the 'bread' part is because 'bread' used to be used where the word 'food' would be used nowadays. It's very disagreeable looking stuff, but I find that part of it's charm.
The Laver and oat cakes as part of a fry up? As the Romans might say:
"Colei canis est!"
I think this might be one of those situations where there is no single 'correct' pronunciation. Here's a BBC documentary where a Welsh cook is pronouncing it the same way I did: fb.watch/iMpfQEIBz4/
@@AtomicShrimp - It might depend on what part of Wales you come from. My father, whose family came from Mountain Ash, was always amused at people's attempts to say Welsh place names. He spoke some Welsh, and used it once to confuse some people in a tiny pub, who started talking Welsh when we went in, after pulling up in our camper van. Dad ordered our drinks and lunch in Welsh, and everyone went back to talking English. I had relatives who spoke no English, which fascinated me as a kid. My nan or auntie Vi would translate. I do remember them well - they were old when I was a kid, and I well remember uncle Gwilym giving me a ten bob note (50p nowadays) - a king's ransom for a kid in, I think, 1967/8!
I would have thought you could do Laverbread on March 1st for St David's Day, due to it being a Welsh delicacy, although the Laverbread you bought isn't a Welsh one.
Just checked the tiny print and yeah, that's sort of disappointing. This is canned in London
@@AtomicShrimp I was more thinking of it being from Pembrokeshire, but that's interesting to know. It'll be fun whenever you show it off though.
Pembrokeshire isn't Wales? Am I missing something?
@@AtomicShrimp Pembrokeshire is Wales, one of my best friends is from there and I've been camping there. For some reason everytime I read or heard Pembrokeshire this morning, my flu-addled brain thought Portsmouth. My mistake.
@@toast99bubbles I get that all the time with Pembrokeshire and Portsmouth!! Names aren't even similar but always get them confused.
This is so intresting I was really interested to see your opinion on these I live in the Pembrokeshire county so these things are local to me
Genuine question, is there anything you don’t like? I just love to see and hear your commentary when trying different foods. Thank you.😊👍
Glad it's not just me who gets cheese, crackers, and chutney all over the plate, hands etc 😂
All part of the fun, I find.
I would have had some port with that looks good though
... because the sea weed. Good Job Mr. Shrimp, if I understand correctly, sea weed is very good to eat because of the nutrients in it. Now I am wondering if they farm the sea weed or if it is harvested from nature.
Shopping for something Pacific or Atlantic?
Oh my. Everything in there sounds so appetizing. Wish the taxes & shipping weren’t so exorbitant. The spice mix in particular caught my eye. Bon appétit, Mike, and thank you.
Shipping from the USA is the most expensive in the world, Interesting it's also expensive for you to import.
@@dogwalker666 Yeah.Between Brexit and the new European tax laws, buying from the UK has become almost as expensive as buying the same items from the US. Added bonus : you never know how much the added taxes will be until the delivery guy shows up. Such a lovely surprise…😡
@@CineMiamParis Indeed, What a shame, I never was in favour of Brexit, I did want to be proven wrong.
Briton here. Sorry. We're not particularly clever taken as a whole. Hopefully we can get rid of the disaster capitalists who promoted brexit soon, and begin the long road to reapplying.
This is making me homesick. The hiraeth is real.
Hopefully you'll be able to unbox this consignment box
I don’t even like beer but I love your Insta reviews 😂
Well never expected something from Pembrokeshire appear on here. I reckon you'd quite like it down here
I spent a week there quite a few years ago (stayed in the Port Hotel at Pembroke Dock because it was both cheap and is a lovely old fashioned guest house, converted from an officers club I think)
@@AtomicShrimp hope you enjoyed your time down this way
Herbs Ginger Bayleaves sounds like a proper name.
Because the sea weed ? Lol infant school humour , it's so funny
Genuine question and complaint about cheese (and sausages and other things with random casings) - how do you tell what rinds are meant for eating, and which aren't? Why do producers assume we know this stuff?
If its a natural rind, it's OK for eating. I think the wax they use is technically 'edible' in that it wouldn't poison you to eat it. Usually a coating will peel off
I mean, I get that, and I realize that basically anything questionable food-wise has to be edible (e.g. the bar-code stickers on Canadian produce are not only edible, but also compostable despite obviously not being food), but I find it problematic that food products don't tell you basic stuff like "you should (or shouldn't) eat the rind". There is an assumption of knowledge, and occasionally a semblance of straight-up elitism that comes with certain foods. I've legitimately been told off for asking questions about this kind of thing before. Like "if you can't figure this out on your own then you're either ignorant, or an idiot". And I know that's not where you're coming from, but it's a problem.
Again - the assumption of knowledge on the part of the consumer is the problem. It takes 1 or 2 lines of text on your product to inform the consumer about how to eat it.
A lot of rinds, especially on 'Mould Ripened' (eg. Brie), and 'Washed Rind' (eg. Renegade Monk) cheeses, add to the overall flavour, texture and eating experience of the cheese. I always like the rind on Stilton, too. Wax won't kill you, but it tastes pretty foul. Just pare it off with a sharp knife.
@@brianartillery Yeah, yeah. But why did I buy a salami the other day that I had to eat a slice of before determining that the casing was highly unpleasant to eat? It looked fine.
I guess I just don't get why producers don't say "For best enjoyment, peel this item" or whatever on foods where that retrospectively turns out to be the case.
Maybe I'm not wording this question correctly when I ask it - people seem to assume a lack of basic knowledge instead of it being a question about the specificities of highly variegated foods. I just don't want to have to guess, and it surprises me that manufacturers assume knowledge, experience, or a highly-tuned instinct on this stuff when I might be inexperienced, uninformed, from a different culture, or just straight-up stupid.