This is Normal. Everyday Foraging and Cooking in the Atomic Shrimp Household - ndbatteries.com

This is Normal. Everyday Foraging and Cooking in the Atomic Shrimp Household

Atomic Shrimp
Views: 45726
Like: 3433
I get quite a few people asking me about what it looks like when I am cooking off camera. Honestly, it’s not that different to what you see in regular videos, but here’s an example of what ‘normal’ actually looks like, for Shrimp HQ.

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431 Comments

  1. I wish i could cook, but its only me. I was wicked in the kitchen , but my house mates dont give a fuck. I live on microwave meals now…

  2. For someone so environmentally conscious as you it surprises me every time how much meat is being consumed in your household. I would suggest it would fit you and this channel perfectly to start experimenting a bit with doing some home-made vegetarian experiments. Lots of vegetarian produce can be made at home, think falafel, houmous, tofu, tempeh, jackfruit, seitan, paneer and so on. Note I say vegetarian, not vegan as that would almost always end up a nutritional hazard. Also note I'm not vegetarian myself, not trying to convert you or anything. It's just that I personally thoroughly enjoy doing these kinds of experiments so I figured you might as well. Cheers.

  3. okay…so after doing mass watching for this channel i think ill stick to watching the scambaiting videos…the rest of your channel makes me hungry

  4. As someone who is stuck living in a tiny crumbling second-storey flat with no balcony or even direct sunlight in the middle of one of the ugliest parts of my city, and who doesn't have any real access to any more nature than a crowded grassy city park, let alone someplace to forage, and who loves cooking but never has the time or energy, these videos are a bit of escape into the sort of life I desperately wish I could lead. Going out for a walk in the forest, foraging for food, spending some time in the kitchen making big batches of food that can feed me for several days, even just… having something green to look at. I know I'm not alone (especially as an elder millennial) in feeling trapped in a concrete wasteland, constantly desperately just trying to barely survive with no real hope for a better life. At least I can take a short break now and then and experience a taste of that life vicariously through these lovely, calming videos. I'll keep hoping that I might one day find a way to reach that slower-paced country life, but till then, I'm grateful for these videos. Thanks for sharing with us.

  5. I like your baster method for seperating the meat juices from the fat! I'll be using that, thanks.

  6. Bold to be eating mushrooms off the floor how did you learn what ones are killers in disguise?

  7. Originally started watching his videos because of the scambaiting but who knew he was a forager go atomic shrimp!!!!

  8. Is there any difference between a turkey baster and a pipette?

  9. Another interesting idea for your channel, Mike. How about having "guest walkers" where people go on their favorite walk in their area and you host the video. Probably very little work on your end and you could post it during the week. Not sure if that would work for you but hey, it's just an idea. Cheers from Toronto. ๐Ÿฏ

  10. These are the Atomic Shrimp videos I live for: informative and inspirational, I'm so happy these foraging and cooking videos exist! ๐Ÿ™‚

  11. Quality video as always. You should do a budget challenge where you only eat supermarket essentials range for a week

  12. Wait a minute, your wild/feral raspberries have no thorns? That's it, I'm moving to England!

  13. There's a nice way to identify a blackcurrant plant: rub a leaf between your fingers, and it will give off a nice, strong blackcurrant scent. There are also tiny yellow granules on the bottom side of the leaf that are visible with a hand lens (presumably the source of the scent).

  14. I am wondering if you believe that we are going to be facing food shortages in the near future. Here in America we have had 109 food manufacturing plants burn down and even two airplanes have crashed into two plantโ€™s.
    Then we had several train wrecks where the contents of the train cars spilled out toxic chemicals in the heartland of the country. Contaminating the land and water. There are more accounts of this happening in the United States. A large production farm for chickens was burnt down and over a 100 thousand heads of cattle were destroyed. Are you seeing this in your country?

  15. The camera and sound quality isnโ€™t great, I think youโ€™d be better off using an iPhone or something

  16. 20:00 my neighbours are wondering why I suddenly shouted BUBBLE AND SQUEAK!

  17. The most wholesome content on YouTube โคโค

  18. I live in lovely Petoskey, Michigan, USA….. and we have tons of Leeks here in the Spring. I make an awesome leek pesto sauce…. in a food processor: leeks leaves, olive oil, lemon juice, finely chopped almonds, salt, pepper, Parmesan cheese. It is incredible on crackers, steaks, sandwiches, pasta, etc. try it out!!

  19. The moment where you triaged the crispiest bits of skin to eat while stripping the chicken legs definitely made this one of the most authentic chicken cookery videos I've ever seen. I doubt I'd cook with whole chickens and chicken legs anywhere near enough without that little chef's bonus!

  20. Just wondering where in Dorset youโ€™re to. Anywhere near Bullbarrow?

  21. We have a little hobby farm in rural western Pennsylvania USA. Our woods are filled right now with garlic mustard, so weโ€™ve been eating it with many meals. I like to use it to make a chimichurri sauce for meat meals. The garlic taste is intense!

  22. If its Legal and ok, you should put out little signs, where you spot things, so you can quickly find them again later, but rather then words, maybe just a little pictogram, so people don't see, oh wild strawberries and go picking the wrong thing.

  23. Love no waste affordable cooking โค๏ธ

  24. We eat very similarly (except no meat). Lots of foraged ingredients, using up leftovers, homemade stock etc. I feel healthier for it!

  25. Redcurrant and esp blackcurrant leaves have an interesting taste. I like them young used as a herb on red meat or salad. My mother and grandmother use them to flavour pickles ๐Ÿฅ’

  26. โ€œIโ€™m going to cook more mashed potatoes than I could possibly consume in one sittingโ€ -my girlfriend every time she makes mashed potatoes

  27. Advice for a fellow forager , you almost never find morels by just going to a place that you think they might grow you need to ask around for people who have personal spots

  28. I found some st george's mushrooms on the same day as the coronation

  29. And as it is appointed unto men once to die, but after this the judgment: (Heb 9:27)
    The LORD is nigh unto them that are of a broken heart; and saveth such as be of a contrite spirit. (Psalms 34:18)
    When Jesus heard it, he saith unto them, They that are whole have no need of the physician, but they that are sick: I came not to call the righteous, but sinners to repentance. (Mark 2:17)
    For whosoever shall call upon the name of the Lord shall be saved. (Romans 10:13)

  30. ramsons are about the only thing i can forage but they do make lovely pesto

  31. my family never really introduced me too cooking so its really interesting to me to watch you cook and learn how i can improve my cooking skills. its also just really satisfying how you almost waste nothing and all the leftovers get used in another meal. great video as always!

  32. You're so knowledgeable, it's fascinating watching your foraging and exploring videos

  33. I love mashed potatoes and I love sour cream. You have blown my mind as I have never even considered combining the two. My mouth is already salivating at the idea of even planing it for tomorrow's dinner. Thank you so much โค

  34. Have Garlic Mustard free growing our garden. It's a pretty nice herb addition to salad .

  35. Is there anyways to hydrate dried mushrooms so they're not chewy and slightly tough? I've had any good luck cooking with them.

  36. We're just starting foraging this year. ๐Ÿ˜Š

  37. Interesting video

    Can you grow wild garlic indoors?

  38. Hello there just wanted to say your videos are lovely to watch. I'm a frequent viewer. I think you should try a new comparison video in regards to different pastes such as Princes ham and chicken or beef paste. Or any other equivalent like salmon paste. I grew up with ham and chicken paste and loved it. Much appreciate the content keep them coming. Since moving from Ireland to Australia I've done my own comparison of Marmite and Vegimite and other similar products and Marmite just wins for me although they're all delicious. Best of health Automic Shrimp ๐Ÿ™‚

  39. Has to be said your knowledge of folage whether edible or posionus is amazing I have one of the paid for apps for identifying for interest only purposes snd would'nt trust 100% for unfamilar folage to eat though.

  40. This is going to sound crazy because it's incredibly invasive, but I miss garlic mustard! I used to live in Ontario, Canada, and there's tons of garlic mustard there. It was always the first edible plant to pop up in spring. I'd go through the yard, and pick all of it. Turned it into pesto. It was delicious! The province I live in now doesn't have garlic mustard, however. A blessing and a curse it seems.

  41. The Atomic Shrimp Axiom of the Mashed Potato applies for just about everything else in life, in case anybody was wondering.

  42. ๐–•๐–š๐–•๐–•๐–ž๐–’๐–†๐–“๐–Š๐Ÿ’ธ says:

    You should try make mushroom catchup/ketchup from foraged mushrooms!

  43. We eat the bulbs and leaves from the ramps, we even have ramp festivals. There amazing but you will stink. Also, in case you don't know this you can let your wild and gardens veggies soak in a saltwater bath and all the bugs will float to the top. Give them about 30 minutes.

  44. Question. Could you put out moral spors? I have done some sporring for my son where i live in the southern usa.

    My friend you made chicken gravy. I like that the uk calls what is a gravy a sauce. If you use broth, grease and flour from an animal, it is a gravy. So in this case you used the chicken drippings, and mushroom juice. So you have a mushroom chicken gravy. I wish i could eat mushrooms but i am allergic. My son loves them though.

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