*French vs Russian Service* - in this video, I stated that French Service was the point where the concept of distinct 'main' and 'dessert' courses entered our cuisine, and *I stand by this as correct.* In French Service, all of the dishes are brought to the table; the diners serve themselves (or are served, by their partners, or host, or whatever), BUT *French service also introduced the concept of **_dividing the meal into courses_* - so all dishes *for a distinct course* (also known as 'removes') would be brought to the table at once. French Service is where we get the concept of 'main' vs 'dessert' and this in turn was part of the driving force for the separation of 'savoury' vs 'sweet'. en.wikipedia.org/wiki/Service_%C3%A0_la_fran%C3%A7aise#Organization_of_the_meal Russian Service _also_ has courses, but portions are served directly to the plates of the diners.
Toussaint-Samat, in "The History of Food", wrote that it was a belief of the French that sweets stimulate the appetite, so I wonder if this is part of where the idea of 'courses' came from; they'd open the meal with a sweet course. I honestly can't remember if that was the next thing on the page and no longer have the book. If anyone else does, please let me know - it's quite early in the piece.
@@AtomicShrimp thanks for shining a light on that, I wasn't trying to be rude, just sharing what I thought was correct. Thanks again and Merry Christmas!
@@LailandiAdventures no problem. There were quite a few people posting similar things so I decided to put up a pinned comment. I think the TV programme QI might have stated these facts in a way that has misled a lot of people
I'm now going to refer to Mince Pies as Tarts of Flesh - that sounds a lot more interesting than 'Mince Pies'. 🙂 Incidentally, in 'olde worlde English' Tarts of Flesh was written as 'Tartes of Flesshe'. Yes, this video has sent me on a Tartes of Flesshe trail ....... thanks Mike! ;-)
The joy I felt looking at the first batch of pies, they're like the definition of "lovingly handcrafted". I get emotional sometimes thinking about how the feeling I get from eating bread is the same feeling people had 4000 years ago eating their own bread, and this video is the closest you can come to bottling that feeling. I love the attention to detail you've put into recreating the original ingredients available!! Merry christmas 🎄🎄
Mike, I just don’t know what I will do when this series ends. I have insomnia and I find your newest Advent videos usually go up at midnight here in California. So I have something new to watch in the middle of the night that teaches me something new or feeds my soul. Thank you for all the hard work. It has been a joy.
Yes, we make one large mince pie here in Oregon. One year, my son wanted to surprise his 90-year-old grandfather, so he cooked up some old-fashioned mince filling with lamb from a historic recipe, cooking it for about 8 hours before assembling and baking the pie. It was very hearty, satiating, and a little weird to our modern tastes, but pretty delicious. Grandpa was very happy.
One of my favourite things is seeing dogs of varying size out on a walk together as a group. If I’m with someone I always point it out. Now I’m going to start exclaiming “Dogs of an indifferent biggnesse!” Thank you! (ETA: I think my interpretation of "indifferent" in this case is actually modern and technically incorrect, but I'm sticking with it because it sounds more fun. 🙃)
I too enjoy a large group of dogs of indifferent biggnesse out for zooooomies. Pointer rescue have their New Years walk at Knoll Beach Dorset. Thirty or more dogs going bonkers and meeting old chums a relatives once a year. Sadly cant make the trip now but will be thinking of all the dogs having fun.. Best wishes.
In Canada we have something called a Tourtiere, it is a meat pie with cloves cinnamon and nutmeg. I can imagine adding dried fruit and it still being delicious. So I see nothing wrong here.
And here in New Brunswick Canada, we add venison to our mince pies. I prefer plain fruit, but some love the meat and fruit version. Besides tortiere, we serve Acadian pottie, which is only meat, usually large pieces of pirk and chicken flavoured with onion and summer savory.
I haven't had tourtiere in a couple of decades, so with the help of a Quebecois friend's recipe, I'm going to make one for myself and share it with friends.
@@wendymacdougal8521 Spoilsport! I had visions of pirk being a much more polite version of pork. “Will you partake of some pirk, Maude?” “With pleasure, Matilda!”
Thank you, Mike, Jenny and Eva for a fabulous lead up to Christmas. I have enjoyed each day and appreciate the care and attention you put into crafting the calendar content. Thank you! I hope you have a wonderful Christmas, with peace and good health!
Absolutely loved this series. It’s made my mornings. Really going to miss them. Thank you Shrimp 😊 Merry Christmas & A Happy New year to you and your family
There is an American Brand called Nonesuch Mincemeat that still contains beef by a company called Borden. This particular brand has been around since 1885.. It's made seasonally and available during the Holidays. Happy Christmas to you and your Family and Ms. Eva 🎄🎄🎄
In Germany, you can get organic oranges, that are not waxed. They can start to mould pretty fast, so you want to be careful, but they taste much better. In season (November till January), they are not more expensive than the waxed ones.
@@krakenlord3789 These daily updates are for Advent only, in this case running from December 1st to the 25th. I'm also going to miss them as they have been excellent but bear in mind that they are a lot of extra work for Mike - he'll be glad of a rest and going back to two videos a week. All that said, I'm now hoping for more Daily Advent videos in December 2025. 🙂
As a lover of history, I have enjoyed the historical content and learned something. Another great video as always, but it's going to be hard to go back to your normal weekly videos after this marathon, you have spoilt, us be it amazingly. Thank you.
Yes, we are now spoiled. Thank you for all the ideas and hard work you put into these. Although, when you're cooking, you are get the benefit of eating. PS I'm enjoying fudge, the same recipe as my mom would do. Alas, it's not me making them, so they are a treat for Christmas-time.
To make you're trays truly non stick .. grease the trays then dust them with plain white flour till they're fully coated.shake off any excess flour from the trays.. Then cook in them ... I was taught this 45+ years ago by my nan and its works perfectly.. to wash up simply soak pans in warm water.
Very true. I just relearned this lesson recently when the first batch of cookies stuck to the pan. Glad I remembered to do it when I attempted it a few days later. Works like a charm!
Thank you, this brought back sweet memories of my childhood, Mom would make mincemeat stuffed cookies, they where my favorite, she is 87 and does not remember making them at all, but I am happy keeping the memory until I also am older and forget it. Bless you and your family, Ohio, USA.
What an amazing series of videos. Unbeatable! A great start to Christmas Eve I must say. Fascinating. Really enjoyable. Thank you Mr Shrimp for taking the time to make these videos (and the pies!) Genuinely looking forward to tomorrow, but with a hint of sadness that it'll be the last one.
The saffron reminded me of a medieval feast I participated in creating as a graduate student. Apparently it was a fancy thing to color food back in those long ago days, so we "painted" baked chickens yellow (with saffron) on one side and blue (from berries) on the other. Looked odd but very interesting. Thank you again for the videos.
I love the advent calendar idea . These are all very enjoyable videos. I saw a video called Tasting History that said hundreds of years ago, many dried fruits were called raisins. A dries plum or dried apricot would be called raisins, and they would have stones that would need to be removed. I did not research this myself. It is just what I saw on a different video. Happy holidays. Thank you for all you do. 😊
Thank you for sharing your advent calendar for this year with us and may I take this opportunity to share my seasonal greetings with you, Jenny and Eva as well as your extended family and your second family of RUclips followers, so to paraphrase the well known Christmas poem Mike , A Merry Christmas and a Happy New Year to all!!
Once again thanks AS for another day of excellent teachings really have enjoyed your Xmas advent.No moaning no stumbling or whatever just straight to the point as always.Thanks AS really have brightened my bleak flu riddled Xmas lol.Really do mean it you have kept me entertained for years and I truly hope there is alot more to come.wishing you and your family Have a very merry and peaceful Xmas and an even brighter 2025 thank you for all the wonders you bring us.
I know that tomorrow, nothing will get done in my house until I have watched your video. Thank you so much for all the time and effort you have taken in making these twenty-five videos, they have been a true pleasure to watch. May I wish you, Jenny, Eva (can I join her fan club?), and all your family, a very happy and joyful Christmas.
Funny observation: the view of the food processor now features a kitchen paper holder with a chrome knob, in which a reflection of a working shrimp can be seen, almost like an intended picture-in-picture. A happy Christmas to you.
Thought on why the dates went on top. Raisins and currents were a much more local and affordable fruit. Dates, stemming from the Middle East/ North Africa had a much longer trip to England and therefore were much more expensive. Keeping them in bigger pieces and on top highlighted ones wealth by showcasing a rare fruit.
It’s my birthday and what better way to enjoy it by watching Atomic shrimp make one of my favorite dishes I ate when I visited the UK about 10 years ago. Always love your videos and they are always fun to watch and learn stuff from! Merry Christmas and have a happy new year!
How interesting and yes this does seem to explain why the meat in the pie disappeared, and only the suet remained to give that richness. Of course the other benefit is that the mincemeat without meat would keep better.
My mom loved Mince Meat Pie; unfortunately, not one of her children did (there were five of us), so she was forced to eat the entire thing by herself. As a kid, I wondered if she only liked that pie, because no one else did; but truth is, she grew up with very old parents, and extremely old grandparents, so I think Mince Meat was the taste of home for her. Thank you, it's a memory that hadn't crossed my mind in a very long time. Merry Christmas Eve
Cheers to your mum for keeping up with her tradition. My mother made homemade fudge, very simple 4 ingredient fudge. My brothers and sisters, nieces and nephews dislike it because it is almost pure sugar. I love it, brings me back to being a kid again. 😊
Such heartwarming content Mike, thank you for doing this advent calendar, you always seem able to get the right mix of information, interest, and fun. Happy Christmas and a merry new year to you and yours
Once again I really have to admire that juicer, it just seems to work so well so quickly. Also, those look like magnificent mince pies, just need dusting with a little bit of icing sugar to look like the ones we always used to make. I wonder what health difference if any the lamb makes. Thank you so much for all these videos. This has been a much more Christmasy Christmas because of this advent calendar videos. CHEERS!
Merry Christmas and happy new year! Thank for this series, I’ve never had a physical advent calendar but these videos have more than made up for that and really boosted my Christmas spirit this year! 🎄
Thank you for a very indspiring and entertaining advent calendar. Usually my calendar contains chocolate or a variety of special danish brews (not bad though). But yours is that one that makes it worth waiting for the next episode 😇
My native language is Portuguese (I´m from Brazil) and it´s always funny to me how the "old English" spelling makes more sense than the current one lol.
I have loved this series, although it is crazy how how fast the month has gone by! Wishing a very Merry Christmas to everyone at shrimp Cottage and a wonderful New Year 💜✨️
Wow how cute are they! I wonder if I would like the pastry. I do like a light buttery sweet pastry with desserts. I so wish I was your neighbour lol I concur with the French service, my mothers grandmother was French born, she was head of service for many many years, she was very particular & she was not happy until everything was perfect. Have a fab xmas eve :)
So thanks to your mention of the Conway Papers, I've spent the last hour going down the internet rabbit hole. This recipe, among other papers, was saved by Horace Walpole - son of Robert Walpole, the first British PM - and a gentleman who lived not far from me now, albeit in much more salubrious surroundings. So it's nice that Norfolk had a little role to play in saving 'indifferent biggnesse' for the English language.
Wishing you a wonderful Christmas, Mike, Jenny and Eva, and thanking you for the most enjoyable Advent Calendar ever. I'll be thinking of you as I make my mince pies this afternoon. God bless you and give you joy, health and peace.❤😊
Thanks for this one, I've often wondered what the old meaty mince pies would be like. You've satisfied my curiosity sufficiently, and I don't think I'll need to make them myself...I think taking your word for it will me more than enough for me. Merry Christmas!
What a fantastic gift this has been Mr. Shrimp! Tremendous gift this set of videos has been, very thankful for this, really helped on a few rough days.
I love old recipes. I almost exclusively use them. If I use a recipe that is. Been away doing Christmas things, catching up on these doors right now! Anything that contains nutmeg gets my approval!
Unless the weight of a pound has drastically changed over the years, the original recipe calls for these to be a solid 2kgs a pie. That kind of bignesse doesn't feel very indifferent to me.
Probably was being made for a great house with at least 75-100 people, at that amount of people even a 2kg pie would mean your slice would not be of very much bignesse.
Thank you so much for your advent calendar which has entertained and educated. How many of us viewing this thought immediately when you added saffron of that short red string.
I love the look of your hand-built pies. I wonder, given the sturdiness of the filling, if you could have simply placed them on a parchment lined baking sheet and had better luck with the sticking problem. Mince is my favorite pie, and looking forward to my own tomorrow.
I guess you could also use the baking paper cups for muffins for these pies, I used to use butter, but I think it might work less well as the baking paper cups.
I really dislike mince pies but these look quite delicious,a very interesting recipe with meat & fruit, which I know what mincemeat was back in the old days 😋Thanks for sharing this recipe & Merry Christmas Mike n family + Eva 🐾💕🎅🎄🎁
Ceviche mentionned! 🥳It's gonna be my christmas eve meal by the way, I love ceviche. I have a bunch of peruvian family through my mom and it's definitely up there in my favorite meal list.
If the meat flavour disappears, that probably explains why we dont include it still, as the lamb is probably the most expensive ingredient. Edit: LOL, which you then mention a few minutes later :)
In Nz, the standard "mince pie"(and mince-and-chese pies) is definitely ground beef, a little thick gravy, and thick butter pastry shell (bottom .5cm tolo 1cm, top is 1cm flakey pastry) and many awards for these oval lunch staple. And yes, xmas mince pies always are confusing, leading to 'xmas pies" to "flies graveyard" for the particularly cheap-mostly-raisen fruit tartlets
Maybe indifferent bigness just means medium sized? Not large, not small, just indifferent? Or maybe it just means that the size is up to you. Many small pies, or a few large pies, etc.
*French vs Russian Service* - in this video, I stated that French Service was the point where the concept of distinct 'main' and 'dessert' courses entered our cuisine, and *I stand by this as correct.*
In French Service, all of the dishes are brought to the table; the diners serve themselves (or are served, by their partners, or host, or whatever), BUT *French service also introduced the concept of **_dividing the meal into courses_* - so all dishes *for a distinct course* (also known as 'removes') would be brought to the table at once. French Service is where we get the concept of 'main' vs 'dessert' and this in turn was part of the driving force for the separation of 'savoury' vs 'sweet'. en.wikipedia.org/wiki/Service_%C3%A0_la_fran%C3%A7aise#Organization_of_the_meal
Russian Service _also_ has courses, but portions are served directly to the plates of the diners.
Toussaint-Samat, in "The History of Food", wrote that it was a belief of the French that sweets stimulate the appetite, so I wonder if this is part of where the idea of 'courses' came from; they'd open the meal with a sweet course. I honestly can't remember if that was the next thing on the page and no longer have the book. If anyone else does, please let me know - it's quite early in the piece.
@@AtomicShrimp thanks for shining a light on that, I wasn't trying to be rude, just sharing what I thought was correct. Thanks again and Merry Christmas!
@@LailandiAdventures no problem. There were quite a few people posting similar things so I decided to put up a pinned comment.
I think the TV programme QI might have stated these facts in a way that has misled a lot of people
@@AtomicShrimp that's exactly it. QI has done one on me!
Indifferent biggnesse! Love it. I need to slip this phrase into casual conversation.
The weird thing is that the quantities in that recipe, divided to make just six pies, would certainly result in pies with some bignesse about them.
Random girthiness
I'm now going to refer to Mince Pies as Tarts of Flesh - that sounds a lot more interesting than 'Mince Pies'. 🙂
Incidentally, in 'olde worlde English' Tarts of Flesh was written as 'Tartes of Flesshe'. Yes, this video has sent me on a Tartes of Flesshe trail ....... thanks Mike! ;-)
I like my shaggy lumps to have an indifferent biggnesse
The joy I felt looking at the first batch of pies, they're like the definition of "lovingly handcrafted".
I get emotional sometimes thinking about how the feeling I get from eating bread is the same feeling people had 4000 years ago eating their own bread, and this video is the closest you can come to bottling that feeling. I love the attention to detail you've put into recreating the original ingredients available!!
Merry christmas 🎄🎄
I know exactly what you mean about bread. There are certain types of experience that really make you feel connected and rooted to history.
Merry Christmas and thank you for devoting so much time to your viewers these last couple weeks.
I enjoyed the daily hangout greatly!
Mike, I just don’t know what I will do when this series ends. I have insomnia and I find your newest Advent videos usually go up at midnight here in California. So I have something new to watch in the middle of the night that teaches me something new or feeds my soul. Thank you for all the hard work. It has been a joy.
Dear Mr. Shrimp, thank you so much for the Advent Calendar. It was a real treat.
Yes, we make one large mince pie here in Oregon. One year, my son wanted to surprise his 90-year-old grandfather, so he cooked up some old-fashioned mince filling with lamb from a historic recipe, cooking it for about 8 hours before assembling and baking the pie. It was very hearty, satiating, and a little weird to our modern tastes, but pretty delicious. Grandpa was very happy.
Dates went right on the top so they could be seen. They were special they had to be shown off. The lids would come off at the table to eat them.
One of my favourite things is seeing dogs of varying size out on a walk together as a group. If I’m with someone I always point it out. Now I’m going to start exclaiming “Dogs of an indifferent biggnesse!” Thank you! (ETA: I think my interpretation of "indifferent" in this case is actually modern and technically incorrect, but I'm sticking with it because it sounds more fun. 🙃)
I too enjoy a large group of dogs of indifferent biggnesse out for zooooomies. Pointer rescue have their New Years walk at Knoll Beach Dorset. Thirty or more dogs going bonkers and meeting old chums a relatives once a year. Sadly cant make the trip now but will be thinking of all the dogs having fun.. Best wishes.
In Canada we have something called a Tourtiere, it is a meat pie with cloves cinnamon and nutmeg. I can imagine adding dried fruit and it still being delicious. So I see nothing wrong here.
And here in New Brunswick Canada, we add venison to our mince pies. I prefer plain fruit, but some love the meat and fruit version.
Besides tortiere, we serve Acadian pottie, which is only meat, usually large pieces of pirk and chicken flavoured with onion and summer savory.
Pirk should be pork, of course.
I haven't had tourtiere in a couple of decades, so with the help of a Quebecois friend's recipe, I'm going to make one for myself and share it with friends.
@@wendymacdougal8521 Spoilsport! I had visions of pirk being a much more polite version of pork.
“Will you partake of some pirk, Maude?”
“With pleasure, Matilda!”
@@wendymacdougal8521Pirk sounds like the Muppets Swedish chef saying pork. 😉
Thank you, Mike, Jenny and Eva for a fabulous lead up to Christmas. I have enjoyed each day and appreciate the care and attention you put into crafting the calendar content. Thank you! I hope you have a wonderful Christmas, with peace and good health!
Absolutely loved this series. It’s made my mornings. Really going to miss them. Thank you Shrimp 😊
Merry Christmas & A Happy New year to you and your family
There is an American Brand called Nonesuch Mincemeat that still contains beef by a company called Borden. This particular brand has been around since 1885.. It's made seasonally and available during the Holidays. Happy Christmas to you and your Family and Ms. Eva 🎄🎄🎄
In Germany, you can get organic oranges, that are not waxed. They can start to mould pretty fast, so you want to be careful, but they taste much better. In season (November till January), they are not more expensive than the waxed ones.
I am so happy there will be a 25th “door” on our advent calendar! That’s an unexpected but very welcome bonus! Thank you so much!
I'm going to miss these!
What do you mean by that?
@@krakenlord3789 These daily updates are for Advent only, in this case running from December 1st to the 25th. I'm also going to miss them as they have been excellent but bear in mind that they are a lot of extra work for Mike - he'll be glad of a rest and going back to two videos a week. All that said, I'm now hoping for more Daily Advent videos in December 2025. 🙂
@@krakenlord3789 The daily advent videos! Of course I am still going to enjoy the often quite similar regular content:)
@@krakenlord3789was just thinking that myself
Thank you so much for this series. What a huge amount of work, you should be delighted with the results. Fantastic stuff.
I have enjoyed this series immensely. I truly hope this becomes a new part of the annual Christmas tradition!
Not done yet. One more episode to go.
As a lover of history, I have enjoyed the historical content and learned something. Another great video as always, but it's going to be hard to go back to your normal weekly videos after this marathon, you have spoilt, us be it amazingly. Thank you.
Yes, we are now spoiled. Thank you for all the ideas and hard work you put into these. Although, when you're cooking, you are get the benefit of eating. PS I'm enjoying fudge, the same recipe as my mom would do. Alas, it's not me making them, so they are a treat for Christmas-time.
To make you're trays truly non stick .. grease the trays then dust them with plain white flour till they're fully coated.shake off any excess flour from the trays.. Then cook in them ... I was taught this 45+ years ago by my nan and its works perfectly.. to wash up simply soak pans in warm water.
Very true. I just relearned this lesson recently when the first batch of cookies stuck to the pan. Glad I remembered to do it when I attempted it a few days later. Works like a charm!
Thank you, this brought back sweet memories of my childhood, Mom would make mincemeat stuffed cookies, they where my favorite, she is 87 and does not remember making them at all, but I am happy keeping the memory until I also am older and forget it. Bless you and your family, Ohio, USA.
Ohio here, too! Hello neighbor 👋
👋Merry Christmas
What an amazing series of videos. Unbeatable!
A great start to Christmas Eve I must say. Fascinating. Really enjoyable.
Thank you Mr Shrimp for taking the time to make these videos (and the pies!)
Genuinely looking forward to tomorrow, but with a hint of sadness that it'll be the last one.
The saffron reminded me of a medieval feast I participated in creating as a graduate student. Apparently it was a fancy thing to color food back in those long ago days, so we "painted" baked chickens yellow (with saffron) on one side and blue (from berries) on the other. Looked odd but very interesting. Thank you again for the videos.
Thanks for all the thought, time and effort that went into the videos. It’s been a real treat. Merry Christmas Mike, Jenny and Eva.
Thank you for the advent calendar- it has been the perfect start to my day throughout December.
I hope that you, Jenny and Eva enjoy the holidays!
What a wonderful historical recipe reconstruction! Loved it! Thank you so much. :)
Thank you, thank you Mr Shrimp for a brilliant series. Merry Christmas to you and Jenny and Eva.x
I love the advent calendar idea . These are all very enjoyable videos. I saw a video called Tasting History that said hundreds of years ago, many dried fruits were called raisins. A dries plum or dried apricot would be called raisins, and they would have stones that would need to be removed. I did not research this myself. It is just what I saw on a different video. Happy holidays. Thank you for all you do. 😊
The best advent calendar ever. I wish you and your family a very happy Christmas, full of peace and joy and lovely food!
Thank you for sharing your advent calendar for this year with us and may I take this opportunity to share my seasonal greetings with you, Jenny and Eva as well as your extended family and your second family of RUclips followers, so to paraphrase the well known Christmas poem Mike , A Merry Christmas and a Happy New Year to all!!
Once again thanks AS for another day of excellent teachings really have enjoyed your Xmas advent.No moaning no stumbling or whatever just straight to the point as always.Thanks AS really have brightened my bleak flu riddled Xmas lol.Really do mean it you have kept me entertained for years and I truly hope there is alot more to come.wishing you and your family Have a very merry and peaceful Xmas and an even brighter 2025 thank you for all the wonders you bring us.
I know that tomorrow, nothing will get done in my house until I have watched your video. Thank you so much for all the time and effort you have taken in making these twenty-five videos, they have been a true pleasure to watch. May I wish you, Jenny, Eva (can I join her fan club?), and all your family, a very happy and joyful Christmas.
Funny observation: the view of the food processor now features a kitchen paper holder with a chrome knob, in which a reflection of a working shrimp can be seen, almost like an intended picture-in-picture. A happy Christmas to you.
Thought on why the dates went on top. Raisins and currents were a much more local and affordable fruit. Dates, stemming from the Middle East/ North Africa had a much longer trip to England and therefore were much more expensive. Keeping them in bigger pieces and on top highlighted ones wealth by showcasing a rare fruit.
Very glad you are including Christmas Day - unlike some chocolate companies I could mention!
Thanks for all your advent videos, they've been so interesting and comforting
I hope you and Jenny have a wonderful Christmas and a happy New year
It’s my birthday and what better way to enjoy it by watching Atomic shrimp make one of my favorite dishes I ate when I visited the UK about 10 years ago. Always love your videos and they are always fun to watch and learn stuff from! Merry Christmas and have a happy new year!
Happy Birthday 🎉❤
How interesting and yes this does seem to explain why the meat in the pie disappeared, and only the suet remained to give that richness. Of course the other benefit is that the mincemeat without meat would keep better.
My mom loved Mince Meat Pie; unfortunately, not one of her children did (there were five of us), so she was forced to eat the entire thing by herself. As a kid, I wondered if she only liked that pie, because no one else did; but truth is, she grew up with very old parents, and extremely old grandparents, so I think Mince Meat was the taste of home for her. Thank you, it's a memory that hadn't crossed my mind in a very long time. Merry Christmas Eve
Cheers to your mum for keeping up with her tradition. My mother made homemade fudge, very simple 4 ingredient fudge. My brothers and sisters, nieces and nephews dislike it because it is almost pure sugar. I love it, brings me back to being a kid again. 😊
@@magi267 Merry Christmas
Such heartwarming content Mike, thank you for doing this advent calendar, you always seem able to get the right mix of information, interest, and fun. Happy Christmas and a merry new year to you and yours
I love that you’re doing a historical version of mince pies! So interesting. Merry Christmas Mike
...Max Miller has entered the chat...
😆
Once again I really have to admire that juicer, it just seems to work so well so quickly. Also, those look like magnificent mince pies, just need dusting with a little bit of icing sugar to look like the ones we always used to make. I wonder what health difference if any the lamb makes. Thank you so much for all these videos. This has been a much more Christmasy Christmas because of this advent calendar videos. CHEERS!
I suspect quite a few of us have juicer envy. Have a happy Christmas!😊
happy christmas everyone:)
I have been wondering about this subject since around 1960. Thank you Mike, for taking it on!!
Merry Christmas and happy new year! Thank for this series, I’ve never had a physical advent calendar but these videos have more than made up for that and really boosted my Christmas spirit this year! 🎄
Thank you for a very indspiring and entertaining advent calendar. Usually my calendar contains chocolate or a variety of special danish brews (not bad though). But yours is that one that makes it worth waiting for the next episode 😇
Thank you for the "Atomic" Advent Calendar.
Been a pleasure to follow.
Merry Christmas 🎄✨
Merry Christmas dear Shrimp family
🎄🎀🔔
Wishing you love, light and prosperity
Thanks for a varied and interesting advent worth of videos. Merry Christmas and a happy New Year.
My native language is Portuguese (I´m from Brazil) and it´s always funny to me how the "old English" spelling makes more sense than the current one lol.
I have loved this series, although it is crazy how how fast the month has gone by! Wishing a very Merry Christmas to everyone at shrimp Cottage and a wonderful New Year 💜✨️
Wow how cute are they! I wonder if I would like the pastry. I do like a light buttery sweet pastry with desserts. I so wish I was your neighbour lol I concur with the French service, my mothers grandmother was French born, she was head of service for many many years, she was very particular & she was not happy until everything was perfect. Have a fab xmas eve :)
So thanks to your mention of the Conway Papers, I've spent the last hour going down the internet rabbit hole. This recipe, among other papers, was saved by Horace Walpole - son of Robert Walpole, the first British PM - and a gentleman who lived not far from me now, albeit in much more salubrious surroundings. So it's nice that Norfolk had a little role to play in saving 'indifferent biggnesse' for the English language.
Merry Christmas Mike, Jenny & Eva ! And happy holidays to all the positive commenters in this brilliant community
I am going to miss watching these each morning, thank you for this wonderful Advent calendar.
Merry Christmas to you, Jennie and Eva 🎄☃️
Wishing you a wonderful Christmas, Mike, Jenny and Eva, and thanking you for the most enjoyable Advent Calendar ever. I'll be thinking of you as I make my mince pies this afternoon. God bless you and give you joy, health and peace.❤😊
Thanks for this one, I've often wondered what the old meaty mince pies would be like. You've satisfied my curiosity sufficiently, and I don't think I'll need to make them myself...I think taking your word for it will me more than enough for me. Merry Christmas!
What a fantastic gift this has been Mr. Shrimp! Tremendous gift this set of videos has been, very thankful for this, really helped on a few rough days.
I love old recipes. I almost exclusively use them. If I use a recipe that is. Been away doing Christmas things, catching up on these doors right now!
Anything that contains nutmeg gets my approval!
Thanks for the series! It was such a treat. Merry Christmas!
Unless the weight of a pound has drastically changed over the years, the original recipe calls for these to be a solid 2kgs a pie. That kind of bignesse doesn't feel very indifferent to me.
Probably was being made for a great house with at least 75-100 people, at that amount of people even a 2kg pie would mean your slice would not be of very much bignesse.
Merry Christmas Mike, Jenny and Eva. We loved this series.
Thank you Mike for this lovely december treat! I will miss it. ❤❤❤
I would love to see your almond cake recipe. My grandma makes an almond cake every Christmas and I'd love to see how yours is.
Merry Christmas to you all!
What a wonderful journey :)
“Indifferent Biggness” will be my 🎅 day charade.
Thanks so much for the advent series, so much work and attention to detail, just great and much appreciated. Merry Christmas, Shrimp and family!
Thank you so much for your advent calendar which has entertained and educated. How many of us viewing this thought immediately when you added saffron of that short red string.
Thank you for a fabulous advent calendar I’ve enjoyed every minute 👏⭐️
I love the look of your hand-built pies. I wonder, given the sturdiness of the filling, if you could have simply placed them on a parchment lined baking sheet and had better luck with the sticking problem. Mince is my favorite pie, and looking forward to my own tomorrow.
The pies are so pretty. Not sure about meat in a pie but I would love to try it. Another excellent video.
always wondered what meaty mince pies would be like, thanks for sharing!
I guess you could also use the baking paper cups for muffins for these pies, I used to use butter, but I think it might work less well as the baking paper cups.
Lovely, happy Christmas 🎄
I really dislike mince pies but these look quite delicious,a very interesting recipe with meat & fruit, which I know what mincemeat was back in the old days 😋Thanks for sharing this recipe & Merry Christmas Mike n family + Eva 🐾💕🎅🎄🎁
Well the pie fillings were certainly seething! 😂
Merry Christmas to all at Shrimp Cottage xx
Have a very Merry Christmas! Thanks for all the great videos, this one looks really interesting 😊
Merry Christmas Mike, Jenny and Eva and family
Would love to see some local baker make these or similar. 👍🏻 (I don't cook, but I can heat things up 😆) 🎄 Merry Christmas to you and family. 🎄
Ceviche mentionned! 🥳It's gonna be my christmas eve meal by the way, I love ceviche. I have a bunch of peruvian family through my mom and it's definitely up there in my favorite meal list.
If the meat flavour disappears, that probably explains why we dont include it still, as the lamb is probably the most expensive ingredient.
Edit: LOL, which you then mention a few minutes later :)
Lovely cooking tutorial with some history. Most enjoyable best to you and Eva from Banjo's Squad
Loving the Advent Calendar. Best thing on telly this Christmas!
Thank you and Merry Christmas to you, Jenny and Eva 🎉
Dear Jenny, Eva and Mike. May you have a Merry Christmas and may 2025 be good to you all.
In Nz, the standard "mince pie"(and mince-and-chese pies) is definitely ground beef, a little thick gravy, and thick butter pastry shell (bottom .5cm tolo 1cm, top is 1cm flakey pastry) and many awards for these oval lunch staple.
And yes, xmas mince pies always are confusing, leading to 'xmas pies" to "flies graveyard" for the particularly cheap-mostly-raisen fruit tartlets
I love me a mince pie. Merry Christmas & thanks for all your great content. 😃👍
Happy Christmas Captain Shrimp xx
Maybe indifferent bigness just means medium sized? Not large, not small, just indifferent? Or maybe it just means that the size is up to you. Many small pies, or a few large pies, etc.
Those eggs are such a fantastic colour 😍 I can only assume they're incredibly free range
'Biggnesse' is definitely the best word that I learned this year.
Merry Christmas, Mr Shrimp
cant we just hang out like this every day shrimp? that "last door" line really got me
Merry Christmas Eve!
Really very enjoyable. Thank you.
I love that I always learn something from watching your videos, I always thought currants were their own fruit! The more you know! ⋆。°✩
Merry Christmas! 🎄
"- from 400 years ago, we don't have to pretend that we live there"
*hears Townsend audibly sighing
Great series Mike, we would all like to taste those mince pies, shame you only made 21😂 Merry Christmas to you Jenny and sweet Eva X❤
That looked so interesting as I’m here making a German style potato salad and red cabbage to go with for tomorrow thank you again