Hop Top Quiche and Experimental Green Pudding (Foraging & Cooking)

[@AtomicShrimp]

*Afterthoughts & Addenda* *Audio Sync*- I'm aware there's a problem with this in the second half of the video, but there's nothing I can do to fix it now it's published. *Nutritional analysis* - I did say I was going to do that for the green pudding, then I forgot - here's what I calculated for the 150g slice (excluding the other things on the serving plate): Fat:23.5g Carbohydrates: 31g Protein: 17g Fibre: 12g

[@Pooky-Cat]

The sound thing didn't affect the quality content (or content quality). Hop top video as per usual 👍.

[@dogwalker666]

So your time machine you ordered from "Wish" does not work. LOL.

[@sbob17]

I think we all let you off for that one, it is what it is haha, nice video.

[@OGKenG]

In regards to this comment, if you read it, the voice in your head will be out of sync with your eyes, so there's nothing I can do to fix that. Thanks for reading out of sync.

[@rici786]

Still an enjoyable video. Keep up the good work 👏🏼

[@lumare]

I know you probably won’t see this, but when I’m having a really hard time of things and I’m really struggling with anxiety and stress, watching videos of yours like this one are so soothing.

[@brendautley1150]

I agree. This is very soothing to me. I wish you well❤️

[@Trivia-Goat]

he saw it 😃😃

[@sarahkorus994]

Completely agreed! I do listen to them as a podcast at work and it’s super helpful with dealing with anxiety and stress.

[@ekki6820]

As someone currently going through a very stressful health crisis? I agree completely.

[@kathybramley5609]

Agreed.

[@LilyLewis771]

“We’ll get back to what’s important in a little bit once we’ve had a look at that bee” I think this one sentence captures exactly what I love about your channel. Pausing for those little wonderful things about life.

[@Fat4all]

Wow! I love the little production showing of having the names of the plants floating along with the plants on the passing shot, looked so cool and professional.

[@AtomicShrimp]

Thanks! I was going to just use the regular banner text thing but I realised it might confuse people since there were many other plants in view at the same time

[@RhizometricReality]

​@@AtomicShrimp great choice good video

[@raraavis7782]

Yes, that was really helpful!

[@PandemoniumMeltDown]

@@AtomicShrimp Some peope always keep subtitles on. Your higher banners are then most appreciated.

[@tkmaxism]

Yes it looks great. Does anyone know if that effect is something you need to position frame by frame or does the editing software have the capability to maintain a constant point?

[@sealsgoclubbing5904]

The way Eva just unashamedly begins to eat grass during your explanation had me laughing so much, love her inclusion in the videos, thank you for your great content!

[@SpicyBean]

Love to see Eva doing her own bit of foraging lol

[@davegoesthedistance]

Thanks for the video. I was diagnosed with ADHD last year and lately have been focusing more on the media I consume. I’ve always enjoyed your videos, but today I’m mindfully noticing that your chill foraging and outdoor videos set a much healthier tone for my day than other stuff I watch. Yesterday I watched your recent video where you mentioned comment positivity and it really fits with the new attitude I’m trying to go with. So thanks again, I appreciate you a ton, and look forward to many more of your adventures.

[@anonwhathaveyoudone5127]

I love your names for approximations of things. Waldorf adjacent salad, barely a curry, france adjacent soup, not remotely ramen, things like that, they're so funny to me for some reason.

[@dogandcow5]

Another absolute banger from Atomic Shrimp There's a lot of audio desync though, it starts abotlut half way through, and by the end the audio is off by 3-5 seconds

[@rorypenstock1763]

Good to know it wasn't just my browser.

[@LilA-zl6tf]

I just watched the vid and did not have that.

[@deetvleet]

loving the new transparent and tracked labeling on plants! nice touch

[@Ghilliedude3]

One thing I really enjoy about your cooking content is the "That's about right" approach. I think a lot of cooking information online get far too detailed. Its useful to have information, but you can make a lot of very good food by just experimenting and getting a feeling for it.

[@uutdiegodzilla3821]

Saturday morning hop topics. 🥰 My mom used to forage sorrel and then cook a soup from it, with vegetable broth and sour cream. Your foraging videos always remind me of my late mom, and how much I miss her. And also how much of this "old wisdom" is getting lost step by step. IMO, it is very important not to let these skills be forgotten.

[@hesgone6699]

That dead white nettle reminds me of a plant from my childhood. We used to pick the little white flowers and suck the nectar from their base

[@beliarioc9472]

There is just something really satisfying about trying out various things rather than just following a recipe. Even when the result happens to be a disaster I'm still happy with having tried making something I just randomly came up with and when it works it feels like an achievement. I really enjoy seeing that same kind of experimental nature in some of your cooking

[@PandemoniumMeltDown]

Yes. Cooking is love. It's never really about where it ends but pretty much always about where you can take it.

[@mycabbages3538]

I have no intention of ever foraging. But I really enjoy watching you do it.

[@BeesAndButtercups]

Your foraging videos are some of my favourites! They make me want to grab my basket and go out into the fielda myself! Last week for Mother's Day (continental Europe) i went on a three generation foraging trip with my mum and nan picking wild garlic. Your videos definitely inspired me to be a bit more experimental with what we did with the wild garlic. So rather than just picking the leaves whe got flower buds and stems as well. The stems are amazing stirr fried in a wok dish and the flowers make a lovely peppery finishing to a number of things, including pizza. Pickled some of the buds but haven't tried them yet.

[@AlissaSss23]

It sounds like an exciting and delicious experience 😊

[@foamige]

“What are you eating?” Chew smile chew 😂 I love dogs :)

[@beansbrewsandbread]

Hop content!!! If you want any pointers on harvesting the wild hops, drying them or checking their alpha acids for bitterness give us a shout 😉 I had heard you could eat the first shoots but not tried it! Thanks for cooking with them. (Bines /vines bristles can scratch quite badly when harvesting so a long sleeve shirt helps). Cheers, Andy

[@Beth51008]

Everything you make seems to come out so good ! Its really impressive and the creativity is refreshing.

[@ForestContent]

‘Shrimp explaining in depth what not to eat’ “doggo 👁️👅👁️”

[@ellem2293]

I used to see loads of these Hops in my home city Oxfordshire, we had a brewery in the town so I imagine they were from there. My mum was a bit of a forager, her & her fella at the time used to go on long walks & come back with a bag full of what I considered as weeds as a child. She would have loved your channel. Been a while since I have seen cowslip, im in a city now & so miss the countryside. Awww Eva, she is a wee darling. So much learnt today Mike. Im off to watch Africa everyday Pizza vid :D Have a fab weekend

[@ellem2293]

That Quiche looked lovely btw, I'll miss the Green Pudding tho soz lol

[@hannahlbrown]

I've been craving quiche and thinking about making my own, this video could be my sign

[@Desert_Ov_Thee_Real]

I'm coming over.

[@Totalinternalreflection]

Fresh quiche with a nice balsamic salad on a warm sunny day is so good.

[@MrGeordiejon]

Was that @Atomic Shrimp coronation quiche? In Jon's kitchen it was tuna spinach and ricotta quiche

[@CaptainPupu]

In Hungary sorell is a spring staple for many of us. We have a traditional "soup" recipe with it. I say soup, but its on the thicker side so you could call it a stew. Basically the washed sorell (40dkg) is gently softened in oil, then you make a roux by adding some flour, thicken it up. Then, add 1 liter water, roll to gentle boil, then you blend this up to not conpletely fine, just about so theres no big pieces in there. Then back to a boil and at this stage you may add water to it. Viscosity must be between not too thick but not thin as well. Then, you add sugar to it , based on taste but keep in mind that the soup is supposed to taste slightly to medium sweet. Add salt as well and finally add 2dl milk, mix and stir it in while still hot. Best served chill on a hot summer day. In some parts of Hungary an egg or two is added and stirred at the later stages like a chinese egg drop soup, but the original recipe doesnt have it. Ps: that quiche looked tasty. Cheers.

[@Ricksdetrix]

I'm curious what you search for when you get your images for 'shrimp HQ'. I'm thinking something along the lines of "lovely cottage" or "old cottage"

[@PandemoniumMeltDown]

Get out of my head! How dare you! "What a lovaly Shrimp HQ cottage, this." aaand snap. Maybe AI generated...

[@MrYobbo1]

As you were dealing with nettles in the video . I have found a small sack cloth bag of stinging nettles, placed into a water butt and allowed to rot make for a good feed for plants and just refill the bag once or twice a year, it also gives a good use the stringy end of season nettles. Awesome recipes look forward to attempting one this weekend . Keep up the awesome positive vibe , cheers for all your hard work .

[@ericbiggane9786]

Great video, as always. I spent quite a lot time looking into comfrey and it's safety as I run a company teaching about foraging. A few years ago negative comments started appearing on our website about comfrey, these stemmed from people 'cherry picking' from a medical report about it. The report is from China in 1979, I can't remember the links but I found it fairly easily. The lab extracted some alkaloids from green alkanet, related, but not the same plant as comfrey. They concentrated these and injected them into mice twice a day, after three months, a high percentage of mice had legions on their livers but these were proved non cancerous. You need to read the entire report to get this information otherwise it is easy to pick the negative comments in the report and ignore the facts. This horrible experiment did however end with the report stating that comfrey was safe for human consumption. If anybody is worried about this, English comfrey does not contain the alkaloids that are in question and is the white flowered variety in the video. Russian or purple flowered comfrey does contain the alkaloids but in trace amounts, you would need to eat buckets of the stuff to cause any problems. Basically, if you want to eat comfrey you can do so safely but do check this information for yourself.

[@KovietUnionDefector]

Eva's chewing slowed down and she gave a teenager look. When you asked " what are you eating". She is very sweet.

[@99nerka]

Here in Poland we make sorrel soup called Szczawiowa (sorrel= szczaw) it's made on meat/veggie stock with potatoes cream and halved eggs are added directly on plate since eggs and dairy help mitigate bad qualities of acid in sorrel.

[@brandon9172]

Any recipes that use the flowers/seeds as well?

[@99nerka]

@@brandon9172 Of sorrel? can't say i know any. And if you are asking about flowers/seeds in general then seeds are pretty wildly used in probably generic stuff like all over the world. And flowers... hmm some people make "fake honey" from dandelions.

[@brandon9172]

@@99nerka Yeah sorrel specifically. Seems like its only the leaves that are ever used. Makes sense, the rest of it tastes horrible. also dandelions are amazing, don't know about fake honey but they're good fried

[@343RuinedHalo]

One of the best British KZbinrs. The style of your videos combined with your personality makes it all very unique.

[@rorypenstock1763]

I've seen someone else comment this, but I'll say it too. That tracking text effect at 4:10 is really cool!

[@brianartillery]

Lovely stuff! I had some hop tops a couple of weeks ago - there's a lovely hop plant growing through an old field gate on my way to and from work. Ignored by everyone else, I couldn't resist them, and picked some, not all, of them, and used them in an omelette that evening. So very good. I'm lucky that I have to cycle about three miles through the countryside, on a little used road, to go to work. Plenty of good stuff to pick. Lovely video as always. Thank you. 👍👍👍 Your green pudding looked absolutely delicious. I'd have added some pinhead oats for texture, but nothing more. Have you ever used Wood Sorrel? It tastes the same as Common Sorrel, but is a bit more acidic. I very rarely see Common Sorrel, but Wood Sorrel pops up everywhere, even in flowerpots with other plants. I do like the taste, but can never think of anything to do with it.

[@AlissaSss23]

Add it to soups or sauces

[@lamshanti7]

It it thanks to you that I now almost exclusively make my own meals from home from scratch entirely. You always make it seem fun and enjoyable and I really appreciate these cooking videos that give me tons of new ideas! :D

[@Zaphy]

My mum would always use boiled comfrey for anti-inflammatory purposes! (Think sprained ankles, mild burns etc.) Even if its not edible, it certainly does have its uses :)

[@sarahcarter1352]

Yes when stewed makes a good liquid fertiliser smells like Billy o though.

[@fburton8]

Being wild arum means never having to say you’re sorrel.

[@CKalix]

The editing on those little plant cards at the beginning was just wonderful, how did you do it ? It looks so professional and effortless I loved it

[@annieclaire2348]

I think your green pudding looks absolutely amazing! So decorative with the leaf pattern of the dock leaves. Very impressive!

[@StarDustForge]

Hi Shrimp! Taking the time to weigh the ingredients while you are improvising is really appreciated. It really shows that you care about recording not just the results but also the process of cooking. That kind careful and measured aproach is by no means antithetical to creativity and makes spreading any advances made by your experiments that much easier.

[@basiccooking1818]

That's one great-looking quiche! And interesting, inventive cooking once again. Hope to see plenty more of this kind of content. Here in Finland some herbs have sprung up, but I'm a bit jealous of your selection over there :). Btw, have you ever considered trying bracken shoots (Pteridium aquilinum)? I know they're poisonous raw, but with proper preparation they ought to be safe to eat at least in moderate quantities (widely consumed in e.g. East Asia). They're supposed to have a taste resembling asparagus and almonds. I might try a little soon -- they're just springing up over here.

[@sarahstrong7174]

I had a period of being extremely broke when I was younger & had to rely on stinging nettles. I did not have any gloves & no money to buy any, so had to learn to pick them bare handed. The whole plant is covered in the stinging hairs. So it is a matter of angle of contact. If you pick the tops off by taking hold of the stem lightly as your hand moves upwards I think it allows the hairs to fold, instead of sticking in to you. It takes a little practice but it does work. You do pick up the occasional sting of course. The sting is nowhere near as bad as a wasp sting & can be good for you. I find it a very effective treatment for an arthritic wrist. I sting the wrist all over thoroughly, which hardly hurts as it goes numb after the first few stings. I find I only need to do this once about every two years. Without treatment the pain can be bad enough to keep me awake nights. With the nettle treatment I do not have pain & do not have to put up with the side effects of painkillers that are often bad for your liver. I made the nettles into a soup by cooking them & working them through a sieve, accompanied by a potato, an onion, some milk & water & seasoning, including plenty of black pepper. Delicious!

[@chillzen]

I love waking up on a Saturday morning, getting a coffee and watching these videos as a chilled weekend morning treat 🌸

[@GIBBO4182]

I’d imagine those cheese straws would be quite good with some tomato soup!

[@MrGeordiejon]

Thanks for reminding me 🙂

[@Legalize_Ranch]

Or dipped in marinara sauce

[@AlissaSss23]

Great suggestion 👍

[@AlissaSss23]

​@@Legalize_Ranch or salsa

[@missmaryhdream6560]

Good morning x black pudd usually contains barley, lol also a healthy option x how lovely that you are using, the free larder. Wonderful watching, thank you. 💞I would love to make dandelion and burdock cordial or the sparkling wine 🍷

[@shaynecarter-murray3127]

Brilliant, looks fantastic. I dont have a taste reference for most of the plants you used so i have no idea whether id enjoy it. I loved the moment where you said "its missing something" and my brain instantly said "Paprika!" And then you brought out smoked paprika.

[@petereldergill2942]

You mentioned making beer with the wild hops and I think that's a journey most of us here would really enjoy! Some other ideas include elderberry wine to go along with the cordial you make or perhaps some kind of mead? Cheers from Toronto..

[@RatedAwesome]

I feel like i can speak for everyone when i say, its very informative and entertaining when you explain everything you can about your processes, in case others are inspired by you. I dont forage, but if i ever needed to, your videos have made me more aware of things i never knew. How you manage to make information so captivating to watch is beyond me. Thank you for all that you do and good luck and good health to you and yours!

[@italiana626sc]

I always deeply appreciate your vegetarian dabblings. I was thinking that it might need more salt. And I'm not familiar with the taste of black pudding, but most breakfast sausage here in the US has a good bit of sage in it. When you had fried up a bit of it and were discussing additions, I thought for sure there would be some sage added. My 2 cents - 2 pence?!! 😄

[@rbrown6476]

That was fascinating. A week ago, I went looking for a recipe for red lentil tofu and watched the video of how to make it, plus Mary’s Kitchen pumpkin seed tofu. As I was watching you, it kept reminding me that I had liquidised my pumpkin seeds in the same way, and then pressed the tofu in my newly purchased tofu press (Tofuture from EBay). It pressed really easily and made a nice firm-ish block, which I cut into little squares and then fried four of them to serve with curried vegetables. The pumpkin seed tofu wasn’t fried in any fat because I thought it might be rich enough and it dry fried really well. It was delicious, but a bit tasteless, so when I saw what you added, I decided I could use the same flavourings for the next meal. I’ve got loads, since her recipe called for a pound of pumpkin seeds! I enjoyed that video - it was so relevant because I just finished my lunch, using the home made tofu, but have loads to go. Also, pressed out of the mould is a lovely rich, creamy milk, with a very dense mouth feel. Your pudding reminded me of haggis, because of the oats and freshly ground pepper, mace etc. Great stuff and thank you very much as always ❤

[@Respected_Gentleman]

It's foraging season again, guys! Absolutely the best content on here.

[@thesehandsart]

As always, love learning with you shrimp

[@sunilpatel2883]

This looks delicious! I'm so impressed with the knowledge, creativity and experimentation which went into making this new dish.

[@MrTheKrafter]

Best part of the weekend is breakfast and a new shrimp video!

[@DeathMetalDerf]

The only time I don't salt beaten eggs is if I'm making scrambled eggs. If you salt before they're fully cooked you'll draw some of the water out of the egg whites, when makes for very wet yet still very edible scrambled eggs. Of course I'm a poached or fried egg kinda guy if I'm given the choice. When the yolk is just warmed through but not started to harden yet, over simple buttered toast, is just a big plate of happiness for me! Thanks very much for sharing your pie with us! It sounds awesome and looks even better. Perhaps I could find a few things to make a similar pie myself here in the United States. I hope everyone is doing well and having a great day!!

[@bluexwings]

I wonder if you could roll the Hop tops in salt to remove the hairs (like you would with Okra)? Great video! ❤️ I always enjoy your foraging content!

[@AlissaSss23]

I had no idea about that okra trick, thank you

[@seraaron]

on the topic of using dock. I've used the stems as substitute for rhubarb in the past. You need a lot more stems because they're smaller, obviously, but the same amount by weight... but yeah you can make quite a nice dock and strawberry crumble dessert

[@no_shoes6706]

I would love to see a follow-up on this. I could be wrong and please excuse me if my perception is wrong, but you seem quite technically apt and have a fondness for exploring the small details in things, but you also seem, at least to me to appreciate a simple lifestyle. You can just be yourself and enjoy doing things you find interesting, and I think sharing that with a large group of people is quite magnificent. Imagine 40 000 people watching your video in a movie theatre or even live, is quite an amusing thought. Your video style isn't what I typically watch on KZbin, but its value and entertainment are to be undermined. How did you start foraging and learning the different plants that are edible?

[@georgeh5075]

I love your videos so much, thank you for being so wholesome and calming.

[@AllanYang-j4f]

Fantastic video! In Serbia I ate stuffed dock leaves (think dolmades but made with dock leaves instead) - perhaps an idea you could try in the future.

[@sarahe4504]

Thank you for this- my partner and I love to watch your foraging and exploring videos as they’re so relaxing! On an unrelated note, we were thinking you could do a baked Brie or similar cheese in your tiny cast iron pan.

[@Drew-mr6tr]

Paused the video at the cheese straw moment. I'm so going to make those. On to the rest of the video.

[@jozefdoyle4621]

Fantastic tracking on the plant labels around 4 minutes in! They were perfect.

[@morzorkatvfm]

I literally had a quiche with fried hop shoots yesterday (pre-bought quiche though). Fried in butter they remind me of crispy Chinese seaweed.

[@AM-xo7lr]

Discovered a bunch of flowers from feral hops once, growing through a hedge on a September walk around Epping way, which I used to hop a small batch of beer with great tasting results.

[@d.awdreygore]

Eva is so cute! I'm not a dog person but I always enjoy seeing her and her quirky ways.

[@lalaalalala]

your forage and cook videos are the best of their type on youtube. your best kind of vid

[@stevep5408]

Did appreciate the pudding list. It was interesting. As an American, we don't have nearly so many kinds but a few of them were familiar.

[@ragnkja]

You should have your own edible wild plants you could learn to forage, in addition to the edible invasives that you can harvest as greedily as you like.

[@cynthiajohnson6747]

Inspiring video for nettle season. I have found our nettles in Alaska have a way of stinging me no matter how hard I try not to get stung. Worth it 😂

[@alexj9111]

Great quiche, I will give that recipe a try, perfect summer food. Thanks.

[@jacquespoulemer3577]

Broad leaf doc leaves look like a great substitute for Banana leaves, or cabbage (when i make steamed dumplings) The Green pudding was lots of fun to watch and I learned about another use for sunflower seeds (and melon seeds) Thank you Mike (and our Nigerian correspondant) The Quiche looked yummy too. All the best from Jim Oaxaca

[@KaroTrains]

Originally found your channel from the scam baiting, but I really enjoy your cooking videos. I'm a uni student and for the most part have just been relying on food that I can shove into the microwave / oven, but your videos have made actually cooking stuff for myself seem much less intimidating and I have started to cook what would actually be considered proper meals - thank you!

[@a_motherbucking_sorcerer5079]

Hey there, long time viewer of the channel! I've noticed that from 26:09 and onwards, there is a delay in the audio that made it quite difficult to watch. Reloading the page did not seem to fix it for me. I first noticed it with the chewing, and then the slicing of the dock leaves. Cheers!

[@Serenaar]

Ooh a few years ago, Twinings used to do a Blackberry and Nettle tea. It was so nice. Sadly they discontinued it. I wonder how I would go about making some DIY tea from Blackberry and nettle?

[@chieffw]

Gordon Ramsay actually agrees that adding salt to eggs pulls the water out and breaks them down a bit. Good for a quiche or to make a pancake mix, bad for scrambled eggs.

[@AtomicShrimp]

Interesting, because the people who yelled at me about how it would 'toughen' the proteins usually cite him

[@summerdelaney2881]

You’ve inspired me to start foraging and to start growing my own veg/fruit !

[@HotelPapa100]

I am familiar with sorrel and its nice flavour. What I did not know is that the inflorescences are edible. I alwas tossed these when I was chewing sorrel stems as a refreshment. TIL Re stinging nettle: The "stingers" usually are not strong enough to penetrate the leathery skin inside your hands (where fingerprint-lines are) if you are careful to not let the plant touch anything else, you can get away without being stung. The thick needles on ribs and stalks may be quite a bit stronger, though. Reading up on dock I found that the leaves ARE used as subsitute for wine leaves.

[@tescomealdealz]

I absolutely adore the foraging segments and how educational they are; I have not, nor do I dare try pick or consume anything but it is fun to attempt to identify the plants you identify in your videos while I'm out. Is there any advice you'd give to a novice of foraging/identifying or an insight to how you have... well so much insight on the subject? Awesome video as always! :D

[@gigi3242]

You are such an adventurous eater, always interesting to see what you come up with. Thanks for the video. Take care, be well

[@AnonymousMaykr]

Seems like the audio got desyncronized around 28:30...

[@Adulting-su5sc]

Love the pumpkin seeds. Try and soak them before blending! Will help it become smoother

[@derekneumann]

I made some delicious ramsons "pesto" the other day from a haul of them that I harvested after mountain biking. We call them "ramps" or "wild leeks" in the USA. A whole shopping bag full of fresh leaves, almost a half bottle of olive oil, a pound of almonds, half pound of Parmigiano Reggiano, fresh lemon juice, salt, black pepper.....into blender....in stages/batches, etc. Delicious! I spread it on the bun for my bison-meat burger that night. So good! And harvested from the local landscape at the Boyne School Forest Trail network near LOVELY, Petoskey, Michigan, USA!!!

[@lizg5574]

Did I blink and miss the nutritional information? Fantastic as always! I used to LOVE nettles, when Mum cooked them. They make a fabulous bubble and squeak!

[@driverjayne]

I was wondering that myself!

[@raraavis7782]

Mike added a comment, that he forgot the nutritional information, but will post them later (include them in the next video?)

[@toerag572]

I absolutely delight in your experimental cookery forays!

[@TakeWalker]

"That looks interesting, doesn't it?" It sure does, Mike. It sure does.

[@balover2010]

I'm not sure if this is an old thing, but I really like the anchoring of the plant labels to a point on the plant so that they move around as the camera does. I can't explain why, but I think it helps

[@cullbe]

Did anyone else think that the audio was out of sync in parts of the video? Still an awesome episode of Food with Shrimp though. 😄

[@ashter5000]

Greetings Mr shrimp I would elect you village alderman if we lived in days of yore for your wisdom and stores of knowledge

[@MeemahSN]

That quiche looks amazing

[@samhenwood5746]

Both of dishes looked delicious & thanks Atomic shrimp 🦐😋

[@LucindaLollipops]

Love the fact you have mention Marys Test Kitchen.. in my brain I was comparing your channels already and combing ideas.....and hey presto. Great video once again!

[@ResiliencePhysiotherapy]

I actually used to date a one-legged girl who worked at a brewery. She was in charge of the hops.

[@dijosto]

Hahahahahah

[@graham581]

Get your coat. lol.

[@dijosto]

I shared this comment and the context of it to some friends, and they're all enoying it greatly. Thankz

[@catslove3884]

I know a one legged woman named Eileen.

[@ImmortalLemon]

“Alright let’s talk about the most important thing- ooh look at that bee!” I see you and I have a lot in common sir

[@tbabubba32682]

Cheers on the green pudding, it looks fantastic!

[@ianmurphy9955]

I love that the use of the dock leaves is like how the Greeks use grape leaf for Dolmades

[@Dreju78]

How is metrification comming along in day to day life in the UK? I noticed slicing into "2 or 3 cm" and not "about an inch" slices.. I know miles and galons are used in the vehiclular setting, stones for weight. Any other holdouts?

[@heyhiyeshello]

Loved this video and the creation of the green pudding! Very medieval - it reminded me of the Green Man. If you don’t want to wait another whole year to take another crack at ‘green pudding’, it would be really interesting to see a whole series of rainbow puddings, done with different seasonal veg - red pudding with beets, orange pudding with squashes and pumpkins, etc. Just a thought!

[@joecomeau6111]

I found some hop plants growing in my grandparents backyard amongst the blackberries. I made hop tea from the hops.

[@mattL8669]

Bit of potato or rice flour should glue it together,very interesting

[@christineb8148]

I just ran across this very cool ferment of onion leaves from Siberia and one of the options instead of the Allium victorialis was ramson leaves like you have there. It was done in a vacuum sealed bag for the strong odor, very interesting looking

[@christineb8148]

Cheremsha: kzbin.info/www/bejne/aZqQh4GEmrN3ldE

[@cillamoke]

Thanks for an enjoyable experience as always xx

[@simonhopkins3867]

Well that was fascinating you sent me straight to Google... I now know that dock- bitter and yellow are relatively safe to eat. Thank you for your content.

[@rompdude]

Is the audio out of sync around 30min?