I enjoy his vids as he's curious about things. I too was in awe of the range of canned seafood is available in Spain and came back home from Vigo with a checkedin luggage full of canned fish, octopus and all the rest of it.🤭
Spanish cook here, and about your question about the poorman's potatoes you were right, most people will reuse the oil from the potatoes for other dishes. oh and for next time, every time you have a stewed anything from spain, try having some bread to accompany it, the most usual thing to do here is to eat half a baguette with a single plate of stew 😆
You tricked me once....in Vigo I went to a place that did octopus...the waiter said something about an appetizer scambled eggs alla francesa...I took it as I thought there would be something french style...I got a FULL BAGUETTE filled with omlette🤣🤣🤣
@@grbadalamenti that is a funny baguette story. I would have laughed at seeing a stuffed one like that. But I would have stil eaten it and said "Mmm, that was tasty baguette with the omelets inside, thank you Waiter!"
@@grbadalamenti Actually baguette with cold omelette in it is much nicer than it sounds, but it's better with tortilla de patatas aka Spanish potato omelette, with some roasted red pepper.
A "bocadillo de tortilla" (omelette sandwich) made the night before a school trip is, in my opinion, the best meal you can possibly have after all morning doing whatever the trip was about. Just scrambled eggs inside a baguette, wrapped in aluminum foil. Cold and squished for hours in a backpack. A delicacy. 😋 Edit: responding to the actual original comment, we do not just _eat_ half a baguette with meals such as this one. We use it. The bread just happens to be another piece of handy silverware, very useful to avoid chasing food around the plate with just a fork. XD
I recently went to Vilnius and has some ear, in a pan with potato pancakes and a lovely sauce. But oh wow no, the ear was just not for me. The texture and mouthfeel was just awful. Mouthful of fat or crunchy cartilage. I will try anything once and I have to say, that was the one time. I couldn't eat it.
@@totalbamber I don't enjoy pig ear in other preparations, but smoked is just nice, snappy texture, deep smoky flavor with garlic, black pepper and herbs.
Nice to know, I visited Vilnius a few years ago...and when I came back home I discovered that my local supermarket in Italy had the Volfas Engelman brand of canned pints of beer. Been hooked ever since on their IPA and APAs, often I have it aside of a single malt dram.
This channel has really grown to be my comfort channel over the years I've been subscribed . Whenever I'm having a rough time, I'm happy, need background noise or something engaging I can always find it here. Thank you for the years of content and here's to more!
Hi Shrimp, I´ve never commented on any of your vids, but with this one, I feel obligated to. First of all, Im glad you liked here. You are welcome to come back any time. Our gastronomy is as rich as our landscape. Second, I have never seen "patatas a lo pobre" cooked in such fashion, but that makes sense, since its a "survival dish", one made with leftovers of other dishes, or just things peasants had in their pantry, in times were supermarkets werent a common thing. I will probably try your style someday. Third, your spanish is impressive. Forth: You are a brave soul for eating canned pigs ear without heating it up. Fifth: Greetings to John Warosa!
It's a shame I can't like the video twice! 😄 It's nice to see some Spanish cuisine in the channel and specially how good your Spanish seems to be!! 😄I live in the UK and yes, I miss Spanish supermarkets now and then 🙈
Its been years and you're still going strong, kudos to you man, and your pronunciation is spot on. Keep posting, it brings a smile to my face to see how dedicated you are.
Can I just say. I emailed "Atomic Shrimp" a few months ago. With an unnecessarily personal question/request. He replied with such sincerity and depth. And his information has been a great help. I love this channel
I've had this numerous times and can't say I loved it until I went to my girlfriends village in Extremadura and tried it there and boy I loved it. They have amazing callaos too...
'Spanisch person" here. I'm happy to see you try strange cannes foods. May I also recommend another thing you could try? Horchata is a plant based sweet drink (serve very, very cold, nearly slushy like) you should try, it's a unique experience.
horchata is a gift of God to the Spanish people and everywhere they've influenced. where I'm from in the southwest United States, it's super common from diaspora populations that have made their way over to the US :) a wonderful and unique experience indeed!
@@grantreill1966 Mexican horchata or the kind you find in the United States is different from Spanish horchata. In Spain it's mostly from Valencia and it's just a sugary drink made from "tiger nuts", they're not nuts but that's what they're called in English. Mexican horchata is made with rice and cinnamon and other spices like a byproduct of rice pudding and is reminiscent of chai.
I can sympathise with you about the texture. As a new Aussie bride, I was given a second wedding feast when I arrived with my Portuguese husband in Portugal. To celebrate, the family roasted a whole pig, and I was given one of the pig's ears (a delicacy). It was so chewy and I couldn't manage it. I didn't want to offend anybody, but finally I passed it under the table to my husband, who enjoyed it. I have the same reaction to pig's ears as I do to tripe. The texture is a no-no for me, no matter how delicious the sauce.
Many things now classified as "delicacies" are actually just poverty food, when people desperate to make what they could afford taste better: pigs' ears, pigs' trotters, tripe, chitterlings ... I stick to the more expensive cuts and balance the budget by eating vegetarian 90% of the time.
@@curmudgeon1933 That was in Dickensian times. Oysters and lobster are now comparatively rare in British waters, and their move up the social scale reflects their scarcity. The elevation of "poverty food" to haute cuisine is more poncey chefs looking for something different to serve to jaded palates. There's no shortage of pigs ears, feet and entrails or bovine stomach-linings.
@@monica-2918 ah its a rather common phrase here in GB "here today, gone tomorrow", usually used to say something is short lived (fads) or only for a limited period of time (big sales, limited editions etc). But Mike's eating pig ear. So he's having Ear today, and it'll be gone tomorrow.
My goodness you have done it again, I would have never thought that this sort of meal was a “thing”. Learn something new every time I watch your channel, cheers!
I really enjoyed this video! Love hearing about your trip to Spain and watching you cook recipes to go along with the canned foods. These extended cooking versions of weird stuff in a can that show how they can be used along side a meal have been some of my favorite so far.
Hello from Texas! I still don't know how I found your channel a number of months ago, but thank you for uploading! Your videos help me get through the workday, and your commentary is very calming. 💛💛💛💛💛
Hey, I'm Spanish, it was nice to see you cooking, you did well!! Just a tiny tip fyi, in general in Spain we use sweeter pepper for cooking (Italian in general), at least in the north where I'm from. Anyway, I hope you had fun in Spain and that food looked delicious anyway!!
Re: cooking in olive oil - I generally have found that the people who say: "You shouldn't do that", or, "You're doing it wrong", are the sort of people who (a) have no idea what they are talking about, and (b) wouldn't try whatever it was that they thought you were doing 'wrong', in the first place. They are possibly the same people who fall for those useless, and often dangerous 'kitchen hacks' videos that appear like badly concealed corpses from time to time. Those potatoes looked wonderful. Not too sure about the stew, but I'd definitely try it, even if it wasn't for me.
I believe olive oil is in fact somewhat more sensitive to heat (or at least the taste you're going to get), but cooking with it is perfectly sensible and can add a nice aroma. Some brands also sell more heat-stable olive oil intended for cooking.
N*rthern barbarians for whom olive oil is some exotic luxury good have all sorts of weird theories on how it should be used, here in Portugal we use it for pretty much everything short of deep frying
Olive oil has a low smoke point and imparts quite a lot of flavour to what you cook. If you're cooking below the smoke point and want the flavour : cook with it! If you don't want the flavour or are cooking above olive oils smoke point : don't!
@@011y89 I have studied cooking, and worked as chef for 7 years. I had the same knowdledge as you. My teachers, all of them chefs, had the same knowdledge as you. But a random guy on a youtube comment section said that if we really belive that, we are gullable people that fall for "kitchen hacks", and probably "MLM" schemes, too. So yeah, we are wrong.
The thing about cooking with olive oil is backed up with actual science in the linked Adam Ragusea video. Olive oil is more resistant to heat than most other oils, at least in terms of health concerns. People need to watch that.
I'm happy you described the texture as mushroom-like! I've had pigs ears before, like you. they came thinly sliced in a funky Chinese dish with lots of hot pepper oil, but they had a dried&fried character. really chewy and nice. I feel like I'd be more open to giving them a try in their "wobbly state" now.
My granddad would eat any part of a pig. Ears, cheek, trotter, no problem at all. All the cheap pieces basically. This is quickly becoming my favourite channel. But then perhaps the channel is made for people like me, I love my OXO tin opener slight more than my sellotape dispenser!
I thought it was really funny when you said the Spanish words for pig's feet, then translated it into English and then said, "So basically pig trotters." I got a good hardy laugh out of that. To explain, I'm an American, so to me it went from Spanish to American ("normal"), to British. I often have good giggles over stuff like that on this channel, but I don't usually mention it because it almost feels like an inside joke with myself. I love this channel 😄
Ahhh you referencing Adam Ragusea made me so happy, you and him are my favorite internet cooking dudes. You appearing on his podcast would be a dream come true!
My grandmother would make pigs feet with sauerkraut. Still a pig related food. Very yummy tho. :) Seeing your video makes me want to visit Spain sometime. Ive seen pictures and have a friend who is from Spain. Thank you for this inspiring video.
Its curious how the same idea for a recipy can vary between places of the same country. In my house "patatas a la pobre" Has always been more kind of a soup/stew you did with just potatoes, garlic and some spices. Great video! :)
@@GIBBO4182 I'm picturing you with your arms around two gorgeous plus-size women in nice dresses, named Meaty and Robust. They are your dates at the gala.
I have had a debilitating can opener fetish since the early 80's. I can still quite clearly recall the first time I saw those gears turn the semi rusted and blunted circular blade through the soft aluminum. Fits and starts to begin with but smoother as the can rotated under the blade. Anyhow great vid!
Hi Atomic Shrimp , I learnt in Spain that Patatas pobre recipe has 1 cup of olive oil, to 2 cups of water, then cover. The water is an essential part of it ,than uncover. Prepare and cut the potatoes thick an inch or more, or they disintegrate with the steaming, that’s the key and the fun because you are mixing oil and water.
Aw, poor Eva. 😯 Hope she got something different afterwards. She waited so patiently after all. Good video as always. Came for the scambaiting, stayed for the huge variety of content.
Incidental to the main topic of this video - pig's cheeks are one of my favorite cuts of pork. They're fairly common in Denmark where supermarkets and local stores will tend to sell more of a variety of meat cuts than they do here in the UK. When I was visiting Danish family this Christmas I had pork cheeks twice, they're incredible slow cooked with wine, stock and vegetables!
Dunno if my dog's just a weirdo, but she LOVES spicy food. I see a lot of comments on this channel about how people found you from your scambaiting videos, but it's always been about the weird stuff in a can for me. Can't wait for the pickled partridge and quail videos. I love pickled foods, so they sound like they'd be right up my alley
You made a lovely plate there! Pigs ears are something of a delicacy in the American South, often deep fried as a sandwich. I would def try this. And yes frying in Olive oils is fine, up to a point. above 375F ists better to use a higher temp oil. But save the Extra Virgin for salads or dressings. I do us EVO for sautéing Fish and low temp things like Pasta Agli Olio. For some veggies like asparagus the strength of EVO can overpower more delicate flavors. Having EVO, OO and Canola covers it all.
Have you watched the Adam Ragusea video about frying in Olive oil? It's an eye-opener. Olive oil is more resistant to heat than basically any other vegetable oil.
Today I learned that I invented poor man's potatoes. I just didn't know that someone else had invented it before me. I love potatoes cooked that way. What a versatile vegetable the potato is.
There was a BBQ in Denver run by Daddy Bruce. He sold Pig Ear Sandwiches, which tasted like barbecued lard. I spilled some on my jeans, and the spots where the grease got into never faded for the life of the jeans.
Haha, Always makes me laugh that folks have such a fit with you using a can opener on a pull tab can. Keep up the awesome my friend and I look forward to you continuing to do things your way 😁👍👍
Just the sort of economic and tasty meal I enjoy cooking here in Madrid. This shouldn't hold any fears for anyone who isn't squeamish about eating offal. Don't tend to find the hotter green peppers here, they are closer in heat to the sweet red peppers and are pretty much ubiquitous in casserole style cooking here. Haven't tried the tinned quail or partridge yet so I'm looking forward to those future vids.!
Mr. Shrimp, having a chilled relaxing day with your vlogs. Been looking for snails amongst your library. Have you ever cultivated your own? I wouldn't mind following your guidance. Cheers & once again, thanks for your postings.
6:50 "Ive never had a spanish person tell me im doing it wrong" - theyre all still too busy throwing anger at Sorted Food for their 'paella burrito' :D
I'm fairly sure I've eaten Paella in Spain (or maybe Tenerife) that contained chorizo, but as I understand it, paella isn't so much Spain vs the world, it's Valencia vs the world, including the other parts of Spain
Oreja (ear) y galta (cheek) of the pig slow cooked with the right condiments are perfect. Basically you have plenty of good fats, collagen and then meat. You need to warm it up to render the fat and sauce. Good call on the olive oil. Heat the pan first, then the olive oil, and let them cook slowly - you don't want to fry.
This can makes me think of something: in French, there is a saying that goes 'dans le cochon, tout est bon', which could be translated by 'every part of a pig is good'. I think it dates back when people would literally eat every single part of a pig
That patatas ala pobre dish sounds like Pannschieber, a favourite potatoe dish my Granma used to make. But we did not use olive oil, but sunflower oil or "Butterschmalz", that´s the same as Indian ghee. So yummy! And no wine or bellpeppers.
Just to speak up for Eva... Dogs can taste chili, but don't worry too much about mild spicyness. Keep an eye out for if she is discomforted or gets an upset stomach from it. My dog sometimes nabs a round chili from one of my potted plants in the window and has a play and nibble on it. It's more a game for him and he doesn't seem to enjoy the spicyness, but he also does not stop doing it. He doesn't seem to get stomach upsets anymore though, probably gotten used to it.
Ive been doing my own experiments in cuisine, and trying to make various colombian dishes using things we have here in the UK. In a few months I will get to try the real thing and see how close I have come.
Oh so you're in Spain now, hope you like it. Even for some of us, there are some weird things in the cans you got, like the marinades, I wouldn't eat either of them, then again I plan on becoming vegetarian when I become independent, so I don't feel presure to learn new tastes. Also, quite decent pronounciation, good job, is not usual to hear on english speakers.
Unrelated - Gone Tomorrow is a song by Grinspoon, my favourite band of all time - so seeing the letter board makes me smile. 😃 Definitely recommend checking them out.
Here is the Southern Us, pig's feet, Ears, and tails are all traditionally wintering foods. The pickled items are all scraped, boiled, seasoned, smoked, and pickled. Nowadays, you only get them if your family clings to tradition; otherwise, the uber salty, cayenne-infused truckstop version. Also, your potatoes are called Home Fried potatoes in the Southern US.
Wait you speak Spanish too?? What can't this man do, I learned Spanish for 6 years in school and still you are far more comfortable with it than me. You never fail to surprise me. I find myself saying when I grow up I wanna be as accomplished as this man but then realise I am 21 and a full grown man 😂.
@@AtomicShrimp If you speak only a little Spanish than I can speak practically nothing. Genuinely you impress me more and more with your knowledge. Thank you for sharing it.
I wonder if this is a good source of digestible collagen? In the early `70s, I loved to make slow-cooked chicken - sealed and baked at 250F (121C) for 5 or 6 hours (or until the aroma nearly causes you to faint). The tendons would melt when cooked that way. The dog and cat were sorely disappointed.
What a really nice video! You made a lovely presentation of what I consider inedible. I’m a terrible cook and what you have produced looked nice and sounded tasty. Certainly much betta than ….
Hey bud for some reason I've not been getting notifications for your videos, nor does it come up on my subscription videos i thought you stopped filming or went on a break lol now I'm binge watching your videos.
I feel Atomic Shrimp is like everyone's favourite uncle.
Who eats weird stuff in cans.
Exactly how I described him to a friend the other day haha
I enjoy his vids as he's curious about things. I too was in awe of the range of canned seafood is available in Spain and came back home from Vigo with a checkedin luggage full of canned fish, octopus and all the rest of it.🤭
My favorite weird uncle in England, and neither of us care if you disprove of him eating weird stuff in cans.
AS has often called himself omnivorous, but i like to call him omnipleasant.
Spanish cook here, and about your question about the poorman's potatoes you were right, most people will reuse the oil from the potatoes for other dishes. oh and for next time, every time you have a stewed anything from spain, try having some bread to accompany it, the most usual thing to do here is to eat half a baguette with a single plate of stew 😆
Yeah, I realised once I had warmed this dish that it probably belonged in a bowl!
You tricked me once....in Vigo I went to a place that did octopus...the waiter said something about an appetizer scambled eggs alla francesa...I took it as I thought there would be something french style...I got a FULL BAGUETTE filled with omlette🤣🤣🤣
@@grbadalamenti that is a funny baguette story. I would have laughed at seeing a stuffed one like that. But I would have stil eaten it and said "Mmm, that was tasty baguette with the omelets inside, thank you Waiter!"
@@grbadalamenti Actually baguette with cold omelette in it is much nicer than it sounds, but it's better with tortilla de patatas aka Spanish potato omelette, with some roasted red pepper.
A "bocadillo de tortilla" (omelette sandwich) made the night before a school trip is, in my opinion, the best meal you can possibly have after all morning doing whatever the trip was about. Just scrambled eggs inside a baguette, wrapped in aluminum foil. Cold and squished for hours in a backpack. A delicacy. 😋
Edit: responding to the actual original comment, we do not just _eat_ half a baguette with meals such as this one. We use it. The bread just happens to be another piece of handy silverware, very useful to avoid chasing food around the plate with just a fork. XD
Here in Lithuania and other north-east european countries, smoked pig ears are a very common snack that goes with beer.
And it has evolved into other snacks that are sold to go with beer, like pork belly chips.
I recently went to Vilnius and has some ear, in a pan with potato pancakes and a lovely sauce.
But oh wow no, the ear was just not for me. The texture and mouthfeel was just awful. Mouthful of fat or crunchy cartilage. I will try anything once and I have to say, that was the one time. I couldn't eat it.
@@totalbamber I don't enjoy pig ear in other preparations, but smoked is just nice, snappy texture, deep smoky flavor with garlic, black pepper and herbs.
In Sweden we give it to dogs
Nice to know, I visited Vilnius a few years ago...and when I came back home I discovered that my local supermarket in Italy had the Volfas Engelman brand of canned pints of beer. Been hooked ever since on their IPA and APAs, often I have it aside of a single malt dram.
This channel has really grown to be my comfort channel over the years I've been subscribed . Whenever I'm having a rough time, I'm happy, need background noise or something engaging I can always find it here. Thank you for the years of content and here's to more!
It's my comfort channel when I have anxiety attacks which is a lot to say. Super amazing content, definitely!
There's something so comforting about this channel, that always makes me go back to it
I agree.
Hi Shrimp, I´ve never commented on any of your vids, but with this one, I feel obligated to.
First of all, Im glad you liked here. You are welcome to come back any time. Our gastronomy is as rich as our landscape.
Second, I have never seen "patatas a lo pobre" cooked in such fashion, but that makes sense, since its a "survival dish", one made with leftovers of other dishes, or just things peasants had in their pantry, in times were supermarkets werent a common thing. I will probably try your style someday.
Third, your spanish is impressive.
Forth: You are a brave soul for eating canned pigs ear without heating it up.
Fifth: Greetings to John Warosa!
John Warosa liked this post.
@@anthonyhughes2086 John Barosa did not, he works in same office though.
@@LyingSecret Their department needs better IT support. Giving them both the same email address? Amateurs!
It's a shame I can't like the video twice! 😄 It's nice to see some Spanish cuisine in the channel and specially how good your Spanish seems to be!! 😄I live in the UK and yes, I miss Spanish supermarkets now and then 🙈
Hehe. To be fair, my food-related grasp of Spanish is stronger than my general ability to read or speak the language.
I miss the massive bottles of pickled garlic with no chemical additives and bags of dry garbanzos lechosos.
I liked it on your behalf
Oh, my goodness, I am laughing a storm. As soon as I saw "GONE TOMORROW" the pun landed on me with full force.
WELL-PLAYED SIR.
I'm dumb, I don't get out. What'd I miss?
@@eaglestdogg 'ear' today. Gone tomorrow.
Could tell you were excited. Never in as many videos as I’ve watched have you ever missed reading the ingredients.
Its been years and you're still going strong, kudos to you man, and your pronunciation is spot on.
Keep posting, it brings a smile to my face to see how dedicated you are.
Can I just say. I emailed "Atomic Shrimp" a few months ago. With an unnecessarily personal question/request. He replied with such sincerity and depth. And his information has been a great help. I love this channel
So good to h-ear it!
@@k8eekatt audacious for a youtuber... but you heard it here first.
He didn’t make a pigs ear of it then?
@@Insectoid_ probably gave good advice.
Shrimp does that to anyone with a willing ear...
Started watching this and my 3 y/o came over and joined me, she watched the whole thing and seemed fascinated. Think you've got a new fan!
I've had this numerous times and can't say I loved it until I went to my girlfriends village in Extremadura and tried it there and boy I loved it. They have amazing callaos too...
'Spanisch person" here. I'm happy to see you try strange cannes foods. May I also recommend another thing you could try? Horchata is a plant based sweet drink (serve very, very cold, nearly slushy like) you should try, it's a unique experience.
horchata is a gift of God to the Spanish people and everywhere they've influenced. where I'm from in the southwest United States, it's super common from diaspora populations that have made their way over to the US :)
a wonderful and unique experience indeed!
Never had Horchata. Rumchata however...
@@grantreill1966 Mexican horchata or the kind you find in the United States is different from Spanish horchata. In Spain it's mostly from Valencia and it's just a sugary drink made from "tiger nuts", they're not nuts but that's what they're called in English.
Mexican horchata is made with rice and cinnamon and other spices like a byproduct of rice pudding and is reminiscent of chai.
I have seen Adam Regusea’s video on frying in olive oil. Since then I have loved shallow frying with it, the whole house smells amazing afterwards.
I can sympathise with you about the texture. As a new Aussie bride, I was given a second wedding feast when I arrived with my Portuguese husband in Portugal. To celebrate, the family roasted a whole pig, and I was given one of the pig's ears (a delicacy). It was so chewy and I couldn't manage it. I didn't want to offend anybody, but finally I passed it under the table to my husband, who enjoyed it. I have the same reaction to pig's ears as I do to tripe. The texture is a no-no for me, no matter how delicious the sauce.
Yeah I think I'm with you, not a fan of the more rubbery meats.
Many things now classified as "delicacies" are actually just poverty food, when people desperate to make what they could afford taste better: pigs' ears, pigs' trotters, tripe, chitterlings ... I stick to the more expensive cuts and balance the budget by eating vegetarian 90% of the time.
@@annalieff-saxby568 . A bit like oysters and lobster in the UK.
Nobody likes tripe
@@curmudgeon1933 That was in Dickensian times. Oysters and lobster are now comparatively rare in British waters, and their move up the social scale reflects their scarcity. The elevation of "poverty food" to haute cuisine is more poncey chefs looking for something different to serve to jaded palates. There's no shortage of pigs ears, feet and entrails or bovine stomach-linings.
Absolutely cackling at the "gone tomorrow". Very good pun Mike 👌
I dont get the pun, can you explain please, it went over my head
@@monica-2918 ah its a rather common phrase here in GB
"here today, gone tomorrow", usually used to say something is short lived (fads) or only for a limited period of time (big sales, limited editions etc).
But Mike's eating pig ear. So he's having Ear today, and it'll be gone tomorrow.
@@monica-2918 just realised "ear today" is actually written on the thumbnail
@@monica-2918 "Here today, gone tomorrow" is a common British saying - this time it was "Ear today"
@@jennyralgrievous6192 oh of course, omg hahah i'm so dim , thank you for explaining!
Took me a minute to figure out the 'Gone Tomorrow' sign but had a good chuckle once I did.
My goodness you have done it again, I would have never thought that this sort of meal was a “thing”.
Learn something new every time I watch your channel, cheers!
WSIAC is my favourite. Glad to see you've got some weird stuff to try from your trip to Spain.
I really enjoyed this video! Love hearing about your trip to Spain and watching you cook recipes to go along with the canned foods. These extended cooking versions of weird stuff in a can that show how they can be used along side a meal have been some of my favorite so far.
Hello from Texas! I still don't know how I found your channel a number of months ago, but thank you for uploading! Your videos help me get through the workday, and your commentary is very calming. 💛💛💛💛💛
Hey, I'm Spanish, it was nice to see you cooking, you did well!! Just a tiny tip fyi, in general in Spain we use sweeter pepper for cooking (Italian in general), at least in the north where I'm from. Anyway, I hope you had fun in Spain and that food looked delicious anyway!!
@john Lee Personally, I eat with my mouth.
@john Lee yeah i eat with my mouth too. Maybe you should try it, since doctors generally don't recommend getting stuff in your eye
Atomic Shrimp . Such a wide variety of videos , fantastic , I love them ! Thankyou very much , with warm wishes from Buckinghamshire .
Re: cooking in olive oil - I generally have found that the people who say:
"You shouldn't do that", or, "You're doing it wrong", are the sort of people who (a) have no idea what they are talking about, and (b) wouldn't try whatever it was that they thought you were doing 'wrong', in the first place.
They are possibly the same people who fall for those useless, and often dangerous 'kitchen hacks' videos that appear like badly concealed corpses from time to time.
Those potatoes looked wonderful. Not too sure about the stew, but I'd definitely try it, even if it wasn't for me.
I believe olive oil is in fact somewhat more sensitive to heat (or at least the taste you're going to get), but cooking with it is perfectly sensible and can add a nice aroma. Some brands also sell more heat-stable olive oil intended for cooking.
N*rthern barbarians for whom olive oil is some exotic luxury good have all sorts of weird theories on how it should be used, here in Portugal we use it for pretty much everything short of deep frying
Olive oil has a low smoke point and imparts quite a lot of flavour to what you cook. If you're cooking below the smoke point and want the flavour : cook with it!
If you don't want the flavour or are cooking above olive oils smoke point : don't!
@@011y89 I have studied cooking, and worked as chef for 7 years. I had the same knowdledge as you. My teachers, all of them chefs, had the same knowdledge as you. But a random guy on a youtube comment section said that if we really belive that, we are gullable people that fall for "kitchen hacks", and probably "MLM" schemes, too. So yeah, we are wrong.
The thing about cooking with olive oil is backed up with actual science in the linked Adam Ragusea video. Olive oil is more resistant to heat than most other oils, at least in terms of health concerns. People need to watch that.
I'm happy you described the texture as mushroom-like! I've had pigs ears before, like you. they came thinly sliced in a funky Chinese dish with lots of hot pepper oil, but they had a dried&fried character. really chewy and nice. I feel like I'd be more open to giving them a try in their "wobbly state" now.
I'm quite fond the pig ear salad at my local Chinese restaurant. It's sliced very thinly and has a nice jellyfish-like crunchiness.
Jellyfish-like crunchiness! I think I'll pass thanks. 😁
I quite enjoy jellyfish, so this is a useful description! Thank you!
@@damian_smith good with peanut butter I believe.😁
@@BeaHindebars never had jellyfish with PB. Normally cold with a vinegary sauce.
@@damian_smith I was being a bit silly, sorry. ♥️
"Ear today, gone tomorrow." Love it! 😂😂
What a line-up of canned goodness to come! quite the menagerie!
My granddad would eat any part of a pig. Ears, cheek, trotter, no problem at all. All the cheap pieces basically. This is quickly becoming my favourite channel. But then perhaps the channel is made for people like me, I love my OXO tin opener slight more than my sellotape dispenser!
I thought it was really funny when you said the Spanish words for pig's feet, then translated it into English and then said,
"So basically pig trotters."
I got a good hardy laugh out of that.
To explain, I'm an American, so to me it went from Spanish to American ("normal"), to British.
I often have good giggles over stuff like that on this channel, but I don't usually mention it because it almost feels like an inside joke with myself.
I love this channel 😄
Ahhh you referencing Adam Ragusea made me so happy, you and him are my favorite internet cooking dudes. You appearing on his podcast would be a dream come true!
Excellent! So glad to see a peek into the future of this series, top work as always
@Atomic Shrimp I love your little sayings on your table! Ear today, Gone tomorrow!
Cold description sounds about what I would expect if I slow cooked a couple of the smoked pig ears I gave to my dogs yesterday.
My grandmother would make pigs feet with sauerkraut. Still a pig related food. Very yummy tho. :) Seeing your video makes me want to visit Spain sometime. Ive seen pictures and have a friend who is from Spain. Thank you for this inspiring video.
Its curious how the same idea for a recipy can vary between places of the same country. In my house "patatas a la pobre" Has always been more kind of a soup/stew you did with just potatoes, garlic and some spices. Great video! :)
You had my mouth watering! I haven't eaten pig's ears in decades!
atomic shrimp is like one of the most talented content creator with wide variety of skill sets
Not a thing i would try easily myself, but definitely curious about some of those other cans you showed, especially the pickled birds and ox tail!
Always cool to see something a little different. Can't wait to see some of the other options. Great stuff.
Thank you my British friend! The next time someone asks me, 'How are you?' , I will reply, 'Meaty and robust!'
Sounds like some women I know…
How are you?
@@failure4452 Meaty and Robust! Yeah, I like that...
💀
@@GIBBO4182 I'm picturing you with your arms around two gorgeous plus-size women in nice dresses, named Meaty and Robust. They are your dates at the gala.
Having a wonderful time!
Wish you were Ear 😁
Very interesting thank you. Poor little Doggo, bet the piggo ears were smelling amazing to her hehe.
I have had a debilitating can opener fetish since the early 80's. I can still quite clearly recall the first time I saw those gears turn the semi rusted and blunted circular blade through the soft aluminum. Fits and starts to begin with but smoother as the can rotated under the blade. Anyhow great vid!
The food looks beautiful, and the pig ears stew sounds delicious. All the cans you brought are awesome.
Hi Atomic Shrimp , I learnt in Spain that Patatas pobre recipe has 1 cup of olive oil, to 2 cups of water, then cover. The water is an essential part of it ,than uncover. Prepare and cut the potatoes thick an inch or more, or they disintegrate with the steaming, that’s the key and the fun because you are mixing oil and water.
I cut my finger quite badly one time opening a pull tab can, so I understand your reluctance to use them.
Aw, poor Eva. 😯 Hope she got something different afterwards. She waited so patiently after all.
Good video as always. Came for the scambaiting, stayed for the huge variety of content.
Oh I'm sure Eva gets plenty of dog-safe treats ❤ she is a good girl 😊
Me too. I love that he hasn't bowed to the almighty algorithm and just makes the videos he wants.
My Grandma loved pigs trotters. Used to freak us grandchildren out seeing them on a plate in her kitchen.
Incidental to the main topic of this video - pig's cheeks are one of my favorite cuts of pork. They're fairly common in Denmark where supermarkets and local stores will tend to sell more of a variety of meat cuts than they do here in the UK. When I was visiting Danish family this Christmas I had pork cheeks twice, they're incredible slow cooked with wine, stock and vegetables!
Ear Today, Gone Tomorrow - Very good.
Dunno if my dog's just a weirdo, but she LOVES spicy food. I see a lot of comments on this channel about how people found you from your scambaiting videos, but it's always been about the weird stuff in a can for me. Can't wait for the pickled partridge and quail videos. I love pickled foods, so they sound like they'd be right up my alley
I respect that you have a willingness to try anything. I wouldn't go anywhere near pigs ears lol
Ear today and gone tomorrow
Wouldn't touch it with a bargepole
Another great video
You made a lovely plate there! Pigs ears are something of a delicacy in the American South, often deep fried as a sandwich. I would def try this. And yes frying in Olive oils is fine, up to a point. above 375F ists better to use a higher temp oil. But save the Extra Virgin for salads or dressings. I do us EVO for sautéing Fish and low temp things like Pasta Agli Olio. For some veggies like asparagus the strength of EVO can overpower more delicate flavors. Having EVO, OO and Canola covers it all.
Have you watched the Adam Ragusea video about frying in Olive oil? It's an eye-opener. Olive oil is more resistant to heat than basically any other vegetable oil.
Today I learned that I invented poor man's potatoes. I just didn't know that someone else had invented it before me. I love potatoes cooked that way. What a versatile vegetable the potato is.
Boil 'em, mash 'em, stick 'em in a stew...
I could so very easily live off potatoes, cheese, and salad.
What a thing to upload on a Sunday morning! I'll watch this later, when I don't feel so scetchy :)
That looks absolutely delicious
I spent lot of time in Galicia, the food there is to die for
There was a BBQ in Denver run by Daddy Bruce. He sold Pig Ear Sandwiches, which tasted like barbecued lard. I spilled some on my jeans, and the spots where the grease got into never faded for the life of the jeans.
Haha, Always makes me laugh that folks have such a fit with you using a can opener on a pull tab can. Keep up the awesome my friend and I look forward to you continuing to do things your way 😁👍👍
Just the sort of economic and tasty meal I enjoy cooking here in Madrid. This shouldn't hold any fears for anyone who isn't squeamish about eating offal. Don't tend to find the hotter green peppers here, they are closer in heat to the sweet red peppers and are pretty much ubiquitous in casserole style cooking here. Haven't tried the tinned quail or partridge yet so I'm looking forward to those future vids.!
Thankyou for sharing.
Mr. Shrimp, having a chilled relaxing day with your vlogs.
Been looking for snails amongst your library.
Have you ever cultivated your own?
I wouldn't mind following your guidance.
Cheers & once again, thanks for your postings.
I've eaten them from the garden before, but documented on the old website, not RUclips. atomicshrimp.com/post/2008/08/09/Snails
6:50 "Ive never had a spanish person tell me im doing it wrong" - theyre all still too busy throwing anger at Sorted Food for their 'paella burrito' :D
Nope. We're still angry at Jamie Oliver for adding chorizo to paella. 😂😂😂😂
Spanish People Asian People
🤝
Dunking on Jamie Oliver recipes
I'm fairly sure I've eaten Paella in Spain (or maybe Tenerife) that contained chorizo, but as I understand it, paella isn't so much Spain vs the world, it's Valencia vs the world, including the other parts of Spain
@@AtomicShrimp Correct, but we, as a collective country, put aside our differences to hate on weird paella recipes that exist out there.
I seem to have escaped judgment so far.
Spain: ¿Should we hate on Atomic Shrimp?
Also Spain: Mañana!
Have you made a cookbook yet.... I love your cooking, please try to make a cook book!!! Please
Oreja (ear) y galta (cheek) of the pig slow cooked with the right condiments are perfect. Basically you have plenty of good fats, collagen and then meat. You need to warm it up to render the fat and sauce. Good call on the olive oil. Heat the pan first, then the olive oil, and let them cook slowly - you don't want to fry.
I came for the Pig’s Ear joke. My disappointment is immeasurable.
This can makes me think of something: in French, there is a saying that goes 'dans le cochon, tout est bon', which could be translated by 'every part of a pig is good'. I think it dates back when people would literally eat every single part of a pig
Theres also a saying in spanish that would mean pretty much the same "del cerdo se aprovechan hasta los andares", which means pretty much the same.
There's a saying in English that you can eat every part of a pig except the squeal.
@@lectric Del cerdo [se aprovechan] hasta los andares
Of the pig, even the way they walk [is put to use].
Even the non edible parts were put to good use. The bladder was used as a football, for example :D
We have nothing like that in cans here in Italy, the "weirdest" thing I've found here so far is tuna and beans, which is actually quite nice
I though you was gonna make it all the way through without doing the “making a pig’s ear” joke…but then right at the end boom!
That patatas ala pobre dish sounds like Pannschieber, a favourite potatoe dish my Granma used to make. But we did not use olive oil, but sunflower oil or "Butterschmalz", that´s the same as Indian ghee. So yummy! And no wine or bellpeppers.
legendary video series. One of the best I've seen. =D
Great video. That amount of olive oil takes that from poor mans potatoes to king mans potatoes.
I'm currently in Spain. Things are so much fresher looking and fresher tasting over here.
In Japan, pig's ears are famously eaten in Okinawa, the southernmost prefecture. I didn't know they ate them in Spain too.
They are also eaten in many places in Latin America
Just to speak up for Eva... Dogs can taste chili, but don't worry too much about mild spicyness. Keep an eye out for if she is discomforted or gets an upset stomach from it.
My dog sometimes nabs a round chili from one of my potted plants in the window and has a play and nibble on it. It's more a game for him and he doesn't seem to enjoy the spicyness, but he also does not stop doing it. He doesn't seem to get stomach upsets anymore though, probably gotten used to it.
definitely weird stuff in a can. I'm not a picky person and would try this prepared and heated but you are brave going in straight from the can
Really nutritious stuff, cooked cartilage. I hope you somehow lapped up the juice. Good on the Spanish for not letting ears go to waste!!
Love that you made a video on Spanish foods
Ive been doing my own experiments in cuisine, and trying to make various colombian dishes using things we have here in the UK. In a few months I will get to try the real thing and see how close I have come.
Oh so you're in Spain now, hope you like it.
Even for some of us, there are some weird things in the cans you got, like the marinades, I wouldn't eat either of them, then again I plan on becoming vegetarian when I become independent, so I don't feel presure to learn new tastes.
Also, quite decent pronounciation, good job, is not usual to hear on english speakers.
I wonder how they'd go with wood ear mushrooms; the textures would probably work together, not just the name of the dish.
I've got some of those dried that I foraged earlier this year - I'm planning to try to recreate this dish using them
@@AtomicShrimp Ears with Ears! Orejas con Orejas!
Then it would be ear ear!!
Unrelated - Gone Tomorrow is a song by Grinspoon, my favourite band of all time - so seeing the letter board makes me smile. 😃 Definitely recommend checking them out.
You make such amazing and interest content. Thank you.
Here is the Southern Us, pig's feet, Ears, and tails are all traditionally wintering foods. The pickled items are all scraped, boiled, seasoned, smoked, and pickled. Nowadays, you only get them if your family clings to tradition; otherwise, the uber salty, cayenne-infused truckstop version. Also, your potatoes are called Home Fried potatoes in the Southern US.
I don't think I've ever eaten pig's ears, but I think I would try your casserole.
On the first day of Christmas my true love sent to me a pickled partridge in a tin can.
Atomic Shrimp giving major Ashens vibes with this video
Wait you speak Spanish too?? What can't this man do, I learned Spanish for 6 years in school and still you are far more comfortable with it than me. You never fail to surprise me. I find myself saying when I grow up I wanna be as accomplished as this man but then realise I am 21 and a full grown man 😂.
Only a little, and mostly relating to food
@@AtomicShrimp If you speak only a little Spanish than I can speak practically nothing. Genuinely you impress me more and more with your knowledge. Thank you for sharing it.
You're too kind. Don't forget that I have the advantage of being able to edit out my stumbles and mistakes!
When in spain i always like to wander around there supermarkets to see there weird and wonderful foods , Viva Espana ~
Its interesting you say it would be too spicy for your dog one of my previous hounds lived spicy food and didn't even have any bad after affects
Hi atomic, can you do a video explaining what pans are used for what use cases? And tips on what to keep in mind
Honestly, you're a heck of a cook, really, i mean it.
There's a different sort of can opener that Technology Connections made a video about. It's a game changer - no sharp edges.
But deposits tiny needles of metal in the food. I have one
@@AtomicShrimp That is a bit of a bad feature if edibility of the food is a requirement.🙃
@@AtomicShrimp I shall never trust can openers ever again. 😳
tiny needles of metal is a perfect name for a band of short goth grannies.
Surely the answer is a big magnet to rub over all your canned food the right?
I wonder if this is a good source of digestible collagen? In the early `70s, I loved to make slow-cooked chicken - sealed and baked at 250F (121C) for 5 or 6 hours (or until the aroma nearly causes you to faint). The tendons would melt when cooked that way. The dog and cat were sorely disappointed.
As always, great sign. I got a good laugh out of that, thank you.
What you do with the can is not my concern, what blows my mind is how brave you are to try some of the foods I've watched you eat.... ✌🏾💚
What a really nice video! You made a lovely presentation of what I consider inedible. I’m a terrible cook and what you have produced looked nice and sounded tasty. Certainly much betta than ….
Hiya! I hope you had a great time here. If you're ever in need of some more spanish weird stuff in a can, I could mail you a couple cans!
Hey bud for some reason I've not been getting notifications for your videos, nor does it come up on my subscription videos i thought you stopped filming or went on a break lol now I'm binge watching your videos.