Cooking Challenge - £10 Stretch at Aldi (Part 2)

[@pkhg7gftyu]

I've been waiting for about 10 seconds for this part 2. Can't believe it took so long for a much anticipated second part.

[@rusinoe8364]

I waited 10 minutes because I watched part 1 on 1.5x speed

[@fonkbadonk5370]

@@rusinoe8364 Shame on you.

[@johannalong473]

LOL!

[@S_J_banana]

i actually watched part two before part 1

[@budgetpolice]

​@@S_J_banana I actually went back and forth between part 1 and part 2 till they were both done

[@SenorEscaso]

Mr Shrimp, when I first learned to cook, I was almost entirely reliant on recipes to do any cooking, which would end up being pretty wasteful when I would buy a surplus of ingredients that I didn't have any other recipes for. I credit your videos - namely this series - for teaching/inspiring me to be creative with what I have in my fridge and pantry and throw together meals that way. Thank you for these videos, and I'll always look forward to more. P.S. I do prefer this version where you're allowed to dip into the cupboard ingredients more.

[@simonh6371]

Recipes are good to learn different styles and methods of cooking, but after a few times it's much more fun to cook freestyle. Curries, pasta, goulash, creamy ragouts, tagines, stir fries or simmered Asian recipes, even Japanese noodle dishes (ramen soups) are just some examples of things I regularly cook freestyle, and each time they are slightly different.

[@pheart2381]

Your ingenuity is off the charts.

[@lil_Bailey]

its why i keep watching dude is a mad scientist with food

[@ricktandron3669]

Right?!

[@slavchick2602]

"As if by magic, a small dog appears." 😁

[@sethrobinson6998]

11:12

[@maidsua4208]

I smiled when he said that. By the way, Eva is a sweet little lady.

[@lananieves4595]

I work for an org that does a lot of emergency preparedness training. We always tell people they should be prepared, in the event of an earthquake, to be without power or running water for several days, and to make sure they have non-perishable foods on hand - enough for several days. I'd love to see you do one of these challenges, but with only non-perishable foods. So, no financial limit, but maybe three days of meals that are cooked (on a gas stove - we're pretending there's no power) or assembled completely from canned or shelf-stable ingredients. ETA: I live in SF, and the grocery prices in your part of the UK is definitely A LOT less expensive than it is in my City. The amount of groceries you got for £10 (roughly 12 American dollars) would have cost me about $30. The chicken, alone, would have cost $10.

[@hdbordercollie]

check out the ambient vegan two-parter cooking challenges he did. ambient means shelfstable

[@FactoryofRedstone]

I like the idea of a no-power challenge. Though him buying a gas stove for it is a bit of a stretch. But either allowing the normal stove or limiting him to a camping cooker and a BBQ grill could also be interesting (as not everyone has a gas stove either; where I live it is rather uncommon). Though you have to keep in mind, that surviving and getting nutrients for 3 days has a different objective than having tasty food for 3 days.

[@boarbot7829]

@@FactoryofRedstone portable camping gas stove is like £20 and I think that's what they meant.

[@The-Secret-Dragon]

Don't forget that wages in the UK are also roughly a third to half of people's in the USA. The food might appear cheaper, but we also earn significantly less money

[@JohannLudwigEdel]

@lananieves4595 good idea with the challenge Regarding emergency storage, my stockpile might not exactly be healthy since I tend to store lazy food like goulash, chili con carne cans etc and a couple bags of flour and rice. I use them over the time and buy in bulk at the end of the year. For water I order two pallets of sparkling water since I found that you can buy Pepsi zero and other flavor syrups. Saves me quite a bit of money due bulk and I don't have to carry it up the stairs on my own when I hand the delivery guy some of the savings.

[@mizmerrill]

I liked the freedom you had with cupboard ingredients. It is more realistic to how I would cook in a similar situation, as I would have purchased dried herbs and spices, oil, and certain other shelf-stable ingredients in larger volumes previously, with an eye on using them repeatedly over time. Thank you for another pair of informative and thought provoking videos!

[@ekki6820]

This guy going and showin' me recipes and ways to make food I never once thought of. The genius of a man that loves and respects food, I guess. You, sir, are amazing.

[@belisarius6949]

Recipe?? There are no recipes on this channel! Its all improv, from bottom to top.

[@sarab9332]

As someone who is frequently broke and a terrible cook, I love these cooking challenge videos. They encourage me to experiment a bit with what I have, rather than run to the store for something I really can’t afford, or, worse, breakdown and buy fast food. I know these aren’t intended to instruct, but I am someone who looks at a full fridge and sees ingredients but lacks the imagination to bring them together in a tasty meal. I have learned a lot from your videos, on how to make so what with I have.

[@TheIntellectualApe]

Next time, after soaking the pulses aka the lentils, simply make a paste and allow it to ferment slightly. Now just spread the batter/pancake mix, as thin as you can on the pan and you have a crisp dosa. Use the savoury filling you made of veggies as a top spread. Alternatively, you can add some spices to the batter/lentil mix and deep fry it as small balls and you have a delicious snack called a bada / vada. Thank you Mr. Shrimp ! ❤

[@smalltownhomesteadAC]

How do you allow it to ferment? Just leave on counter? How long for?

[@TheIntellectualApe]

@ yep. Just leave it on the counter or a warm place for 24 hours. You may use some yeast or baking soda to speed run this.

[@chezmoi42]

Re: bada/vada, how did the bifurcation of the names come about? Is it a question of dialect, or perhaps the culinary equivalent of Barosa/Warosa?

[@Marigold-m2]

@TheIntellectualApe He could have made some easy lentil crackers too by soaking red lentils overnight & whizzing into a liquid to bake.

[@TheIntellectualApe]

@@Marigold-m2 indeed ! I might add another desi idea , you could also soak the lentils, then shallow stir fry it with spices of choice but with mandatory tumeric and cumin, and then allow it to cool. You have a delicious savoury filling. Use as you may like for dumpling,gyoza,steamed buns or toss it with some lemon and serve it as a side dish.

[@derrmeister]

15:12 If you keep taking only half of the remaining cheese, you have an infinite amount of cheese on hand.

[@AtomicShrimp]

Xeno's Cheese

[@daviddeming218]

@@AtomicShrimp : The Philosopher's Ambiguous Paradox; how far will it streach?

[@chezmoi42]

@@AtomicShrimp So, have you calculated the half-life of feta-style cheese?

[@NegativeEntropy]

i couldnt believe he still had some left at the end

[@jasminv8653]

this is the logic of how you should behave at a festive table according to the parish of Laihia, Finland (= stereotypically stingy, like Scots...) The last piece will be halved until it's small enough to be wiped away as crumbs. ;)

[@thany3]

It's refreshing to see a video being uploaded just simply when it's ready, instead of at some kind of arbitrary schedule.

[@SimpleCarGuy]

He does have a schedule, it’s every Friday and Saturday. This was probably just better for viewers, plus he gets double views etc. win win

[@AtomicShrimp]

Yeah, normally it's 17:00 Friday and 08:00 Saturday, UK time. This was supposed to be one video, but the run time got away from me, so I thought I'd experiment a bit.

[@ChrisKatsu-]

@@SimpleCarGuynot always. KZbin hates reuploads and quick fire releases. You can see it the fact there’s like a 60+% drop off in views for part 2 to part 1. Good for those of us who stick around but yea one of these things where a day between might have paid off for “views” than the quick release. Play the game.

[@thomilo44]

I'm 25 and I say this genuinely. I asprie to become you one day. You are my absolute, 100% hero and inspiration. I do not go over this statement lightly.

[@yaninity]

I'm 37, and when I grow up, I wanna be like Mike.

[@Laguns-ij4hn]

Im 52 and same!!

[@lisalouise999]

My husband asked me to help him make shirts like Shrimpy Mike for summer last year 😀

[@cheyennemilliemeiowmeiow945]

Also 25 and I feel the same 😂 I dunno how he thinks of all this on the spot because I certainly couldn't

[@clarejonas862]

I really appreciate that you always take the time to make it clear that you're not doing these challenges as an "answer" to lack of money - as you point out, there are many more factors to consider. You talked about having enough time and budget to be able to do the challenge itself, which I definitely agree is key. I think it also goes a layer deeper. You are clearly a confident and inventive cook, but I imagine you spent years developing those skills. At the beginning of developing those skills the risk of getting it wrong is significant if you don't have the safety net of other food in the house, and it's a risk that someone has to take repeatedly in order to be confident and capable enough to 'rescue' a dish as it's going wrong. That's kind of a vicious circle of you're starting in poverty, because you may never have enough of a safety net to develop the skills in the first place. One (I think) good piece of advice if someone is in this situation is to try new things with only one part of a meal like a particular vegetable so that you definitely have calories and nutrition from everything else even if that one part goes wrong. I also think a lot about what foods we are familiar with and about mental imagery when watching this series because I know that some people are really good at imagining tastes and figuring out whether they'll work together and other people are not good at imagining tastes or may not have tried as many foods so have to rely on more abstract knowledge like "I know apples and cinnamon taste good together, and I know apples and pears taste good together, so I think that pears and cinnamon would probably taste good together." Thank you for entertaining me and making me think, Mr Shrimp!

[@poppyseed9570]

Shrimp, I've just had an epiphany: you remind me of Bob Ross. Your voice and presence are just so reassuring. I adore watching your comforting, wholesome videos. Your KZbin channel is the best!

[@lisagarrity5836]

The holes were caused by the egg. Tortillas are usually flour, water, lard and salt. Your pancake wraps looked very good. A new idea to use for leftover pancakes. thanks!

[@marinary1326]

Leftover pancakes? I've never seen such a thing lol

[@lisah336]

Yeah, I think the egg made it pancake. Pancakes are tasty wraps. Like a mcgriddle hhaha

[@griffinhunter3206]

arguably the first tortillas (as in where the spanish word came from) were mostly egg even if corn tortillas are better in most ways tbh

[@danielintheantipodes6741]

@@marinary1326I make quite a big batch of pancakes and I live solo so I freeze half otherwise I definitely eat 100% of them at once!

[@johanneswerner1140]

🤣 I usually had them as wraps around some salad, cheese and veggies for lunch when they were left over. Now with kids, no matter how many I bake there's no leftovers and I'm still hungry.... (one is a competitive swimmer, the other one does track and field, they can eat a lot)

[@MarketaSusilova]

I squealed with joy when I discovered another budget challenge. It makes me feel like I am not alone in this extreme budgeting and I feel more fun coming up with budget meals for my family.

[@eloquentsarcasm]

Having a two-parter to watch today has been a treat. As I mentioned in part 1, you and Jenny are the perfect couple, her being so willing to participate in these experiments has got to make it much more enjoyable for you, as cooking for the both of you gets the creative juices flowing more than if you were just going it alone. If I cook for ME, I'm about as basic as can be, I'm an "eat to live" type as opposed to a "live to eat" type. If I make something I intend to share with friends I get much more creative and "fancy" with my recipes.

[@cphilips502]

I know you don't like these videos to be seen as an exemplar of low-budget cooking or the 'right' way to live frugally, but I can't tell you how much your enthusiasm and experimental approach has really helped me in the kitchen to rethink innovation in low-cost meals and bring a little joy back into cooking, rather than being stuck in a miserable rut. So thank you.

[@chrislj9728]

An Atomic Shrimp BOGOF. What a start to the weekend. Just a thought. Eva plays a huge part in the videos, especially the toast tax and food tester. How about a home made dog treats video. I'm sure Doggo would be on board.

[@bern84]

I make dog treats for my parents and friends dogs. Popular opinion has come back that chicken liver is their favourite ingredient by far! And I add oats/carrot/egg/etc to the mix. Go for it Shrimp! And give Eva my warmest regards ❤

[@kristy8731]

Make a few different kinds and then have Eva taste test them!

[@simonh6371]

@@bern84 Chicken liver is underrated in the UK as a human food too you know, I realise not everyone is into it but there are loads of ways to make it and it's actually delicious. I even made a Japanese donburi (rice bowl) with chicken livers simmered in the standard donburi way using soy sauce, sugar, mirin, and dashi, it was delicious. Chicken liver curry with rice, or chicken liver cooked with onion, garlic, tomatoes, herbs, and a dash of white wine which elevates it, served with pasta, potatoes or rice are delicious.

[@bern84]

@ yes I do know 😊 I am from South Africa, and chicken livers are popular here for humans - especially with peri peri and garlic, eaten with rice or bread.

[@simonh6371]

@@bern84 I know they are popular down there. 20 years ago I was broke living in Joburg and the 4 Rand tubs of frozen chicken livers from Pick'n'Pay were a lifesaver, I could get 4 meals out of one of those obviously not on it's own, cooked with onion, tomato, chili (bought on the street from informal traders) and eaten with rice or pap. This experience helped me when I moved back to the UK and was on hard times too, because I knew to buy oil, salt, curry powder, rice, onions, tomatoes and chillis as a basic set of ingredients and use it to make meat and vegetables served over rice, I could eat well for very little money. I'm in London now and actually I've got a bag of Iwisa mealie meal somewhere in the kitchen lol, haven't made pap in a while now.

[@JehanineMelmoth]

This was a fascinating exercise. I’m glad you used bits from the pantry. Even when I was genuinely eating for £10 or less per week, I’d be left with bits: a few stock cubes or a bit of oil. And thank you, a major thank you, for what you said about not using this video as justification for saying that poor people could do this and live on a tiny amount of money. For one thing, without extra money one would be drinking tap water the whole week and nothing else, and that isn’t safe or pleasant in many places. Formerly homeless and then long term poor me thanks you. (Things are much easier now for me.)

[@whatevername4873]

My chronic pain woke me up tonight, it hasn't been letting me sleep well at all recently, these videos are helping me relax and calm back down, thank you

[@tevvel]

Freedom on cupboard ingredients is great. We all have everything bought once and they almost never run out. Easy to leave out a single herb when following a recipe if I’m missing any. The way you come up with new recipes is genius. Keep up the good work!

[@theblackrose3130]

You've essentially made an oat dosa there. Might be worth learning dosa techniques and recipies for later challenges!

[@tyleradams6048]

Thank you! I kept waiting for him to say 'dosa' but he never did.

[@kathyweddle8400]

I loved this. Definitely a little more use of the pantry was inspiring, and really opened up the menu. Two thoughts 1) you can make a serviceable flat bread batter by simply puréing soaked red lentils with enough of the soaking liquid to make it pourable. I add a pinch of salt. And 2) fried oatmeal, make a thickish batch of oat meal, pour it into a plastic or parchment lined mold, chill overnight, fry slices in oil or butter and serve with a drizzle of pantry syrup or honey. If you had some cornflake crumbs in the pantry, even better: press the sliced oatmeal into the crumbs before frying…no need for flour or eggs, the oatmeal is sticky enough for the crumbs to adhere. I adore you, you are awesome.

[@liessabai]

Over the past years, I have taken the Shrimp route for cooking: if it's inspired by something but has all the wrong ingredients, it will probably still be good! So my pasta sauces have contained everything from pumpkin to kale, I have made not-curries and have adapted an existing baked oats recipe so much that it probably wouldn't be recognised by the original writer. But I enjoyed them! Some more, some less. Failures are learning experiences (I learned I cannot cook a steak to save my life), successes are rarely replicated exactly 😂 Thanks for the inspiration!

[@mizmerrill]

@@liessabai My husband had difficulty cooking steak also. I brought a nice grill pan (as opposed to an outdoor grill) into our marriage and also bought us a meat thermometer/probe, which allows us to get the internal temperature of meats. These helped him a lot-and I got a bonus benefit of having my steak cooked to medium instead of his default of well! :) Anyway, those items might be helpful to you as well, should you decide to have another go at cooking a steak.

[@liessabai]

@mizmerrill the main thing is that I don't like steak, so I don't really care how it's cooked 😂 My husband does, so the rare times he wants steak he cooks it himself 😉

[@mizmerrill]

@ Oh! Well, disregard my suggestions, unless your husband would benefit from them when making his own steak! 😆

[@liessabai]

@@mizmerrill I read the conversation to him, he thanks you and laughed at me 😉 (in a good way)

[@mayhu3282]

Same here, I've been watching for a couple of months and I realize my way of cooking is changing because of Mr Shrimp ;)

[@sh4wty7]

your ability to lessen food waste is very admirable. keep it up, mr. shrimp.

[@martinh4982]

Now you could argue that flapjacks, roast dinners, soups and oatcakes are all normal things... but that "ish" sure was hiding a multitude of weirds!

[@Brainspoil]

One of the many things I like about these kind of series is how you try things so those who might not have the means to "waste" food on an experimentalt dish can get some insight in how it will turn out and how it can be improved. Something I find worth a ton when living on a very strained budget.

[@applegal3058]

Wow, Part 2 directly after the first! What a treat!

[@TheRattyBiker]

OMG this series has been full of gems! Especially Sweet potato and cheddar flapjacks and Masala porridge - I'd serve the 2 together!

[@TankManHeavy]

I think there's something to be said about these challenges, something that seem like a bit of fun is actually incredibly insightful with regards to the ongoing "inflation crisis". Your videos are great at pointing out just how far your money can go with regards to buying groceries & getting the most out of them. I think we as a society are so embellished with the overabundance of food that we've stopped doing a lot of things that our parents & grandparents would've done. Simple things such as saving off cuts & bones for soup stock, deglazing, being creative with your cooking with a relatively small amount of ingredients etc. If you paired this with things such as growing your own vegetables & herbs in the garden or an allotment, homesteading animals such as chickens it'd be a likely outcome that you could still have an abundance of food for a small amount of money considering that the minimum wage these days is around £12.50, this in essence is several days of food for less than an hours worth of pay. I'm glad to have found this channels some years ago, i regularly come back to it for the wonderful knowledge you impart on your viewers & the resourcefulness in uncertain times especially.

[@VervoordPianoCovers]

Exactly! I am watching this and thinking: I'm throwing away so much good stuff. Usefull stuff and above all very flavorfull stuff! Even those small leftover cuts or fats must be amazing in taste.

[@Janjones7735]

The caveat you have to add though is many people, especially in poverty situations, are also short on time. If you’ve time in abundance, it appears much cheaper to cook because you are doing the work where someone who doesn’t have a couple hours to cook or prep would not be able to make that investment unfortunately.

[@JustAnotherBuckyLover]

I think you need to watch to the end of the video. This is exactly NOT what this series is about. It's great if you have the luxury of time and the physical ability to spend so much time in the kitchen. However, most don't - and by the end of the £10, you have nothing to make something GOOD. Sure you can live on food that isn't good, but you're lacking in fresh veg and their nutrients, and food is becoming a chore instead of fun. And for those of us who are both living on a fixed income (like disability benefits) and who are incapable of actually cooking because of our illnesses and disability, there's simply no way to spend so much time making meals. I would have to pay someone to do that, which would be insanely expensive. I would love to be well enough to do this myself, as I used to love cooking... but telling someone like me that I can do this if I want to is tone-deaf and ignorant at best.

[@belisarius6949]

Please watch the end of the video. As someone struggling financially myself its just genuinely disheartening how goddamn cold people can be about this stuff. Especially when you spend up to 10 hours a day working theres barely any room or energy to cook like shrimp does, and alot of people just dont understand that for some reason. Let alone all the other reasons like nutritional shortfalls.

[@belisarius6949]

​​@@JustAnotherBuckyLoverI wish you the best ❤ And thank you for sharing sour experience. Its disheartening how many people struggle to relate but talking to folks and sharing these struggles is probably the best way to get people to understand how it isnt as easy as they think. And even if it was that easy to cook like shrimp every day, how this isnt really a sustainable or enjoyable lifestyle. My grandparents grew up in post war Austria and even they ate better and had more ressources than alot of people in low income situations nowadays. Simply because theres just no support, not from the state, not from the community. Mostly just stuff like this where they tell you to learn to cook or something.

[@skapunker21]

i very much enjoyed the addition of the pantry ingredients. it does make it more realistic. and after seeing how many ingredients you have left over, when you spend the next £10 you will have a little more left over, and so on. that little bit adds up after time. and with the money saved each consecutive week, you could stock your pantry a bit more, or get something to just freeze for a later time. Shrimp, you deserve an award, a plaque, or maybe even a commemorative mug.

[@HaxAras]

I love these videos. As somebody who is very broke and has limited ingredients, they remind me how I can be creative with limited ingredients.

[@ButterflyStitches81]

Yay! I've been missing these cooking challenges. So glad to start 2025 with not 1, but 2 of them.

[@2x477]

God I love this wholesome content, thanks for your effort and experimentation and a shoutout to the one that send the gift card.

[@jacquespoulemer]

Jenny and Eva enjoying the fruits of Mike's Labours, 80 shrimpy minutes is a full length movie of inventiveness, good fun, and lessons in minimizing food waste and maximizing enjoyment. It's wonderful to see the good effects ripple out like waves in a pond. Thanks again Mike for another video on the snowy life of the UK. Hugs and kudos all around. Until next week same Bat-Time same Bat-Channel Jacques Mexico.

[@jacquespoulemer]

Ha ha ha, I think "Ethnic Ambiguity" kind of sums up my life's goals of combining the best from all of our planet's societies, ideas and techniques. Not to mention the maelstrom of languages churning in my brain....

[@jacquespoulemer]

the pun that came to my head for the last dish was "Shock Shuka" lucky I didn't post it.....uh oh.....

[@lissioflindon]

Wow. This challenge was so good! So full of great ideas and it's inspiring me to get creative with my leftovers. Thank you for helping our family save money this winter and to eat tastier meals.

[@Alex-yl8dz]

I think this every time watch one of these videos but I don't know if I ever took the time to comment it: I really like how rustic and cosy your kitchen and dining areas are. These videos really give me a comfort and almost nostalgic feeling about growing up in kitchens like this before everyone I knew who had this aesthetic did a refurbishment.

[@meowcula]

Really like the disclaimer and explanation at the end, thank you for that. I've absolutely been in a situation where I have a bunch of actually quite good ingredients that sadly could not be combined into anything palatable and not having any money with which to get the one or two extra ingredients that would have made all the difference. While thankfully I'm not living in such scarcity at present, I have taken the lessons from leaner times. I think that's why I appreciate your channel so much. The take-away messages I get are waste nothing, and experiment with ingredient combinations to both expand culinary boundaries, but also feature a wider variety of items, which is generally healthier (in my opinion). The oat curry was a masterpiece, and really illustrates that there are other grains, apart from wheat and rice, that we should be using. Pulses like your lentils as well are very healthy and delicious. Anyway, thank you again!

[@MisterMcCrumch]

Honestly loved this two parter - I’m not a foodie, but I have to admit every time I see one of Shrimp’s challenges, I’m blown away by his ingenuity! That said, I’d love to see a “just use the most expensive” products, as I imagine those products are more niche/specialised, so having less generic items could present an interesting challenge!

[@Fu9280]

This is how to get creative with nothing 👍👍

[@J11DNO]

Excellent feature length movie👍

[@cal812]

These vids came out at a great time! It's a snowy day in Texas, so I'm spending time indoors dyeing some old clothes. Thanks for spending time with me while I brew fabric in my sink.

[@eloquentsarcasm]

Snowed last night here in Colorado, doing much the same as you but sipping coffee instead, lol.

[@deborahlee9972]

I love all the food/budget challenges but this has been one of my favorites! I love how you used a small budget to buy ingredients and then made menus that utilized those ingredients plus common pantry staples, and minimized food waste.

[@kettlebops4271]

I love, love, love the commentary at the end. Some influencers skirt into gamefying low income hardship, this was more a mental exercise in cooking with a limited ingredient list. The small amount of staples and cupboard was great, because still frugal use. Keep up the great work - very engaging, educating and enjoyable content.

[@antoinedodsonsbandana5856]

He eats better with £10, than I would with £100!! I love the creativity with the meals. I really do need to start making better use of the food I have/buy.

[@Fu9280]

As soon as he cooks something he's done better than me.. Fry up or sandwiches anyone?😅😅

[@baryonyxyt3247]

I'm glad someone else appreciates the celery leaves. I always save them for a nice salad and I've never once been disappointed by them, yet most people seem to think it's weird to eat them at all!

[@conniedoiron5111]

I enjoyed this format so much more than the austerity of depriving yourself of cupboard spices or oil etc. This was so relatable. You have a great imagination to put odd things together and get something edible.well done you

[@tonyjennison3199]

Just stumbled across you, I thought I was a frugal cook. You could skool jesus in how to feed the five thousand. Almost apocalypse level, hat's off to you.

[@Fu9280]

This man isnt afraid to live and be criticised himself at the end, its so helpful to me

[@TuProk]

Rules lawyering aside, I really enjoyed this part 2... It was very much "How do I use these leftovers in an interesting way" which isn't something I normally consider. I tend to just heat the things up and eat them again roughly the same way. I like to see how you used some leftovers in various dishes in interesting ways to make it not just more of the same. I enjoyed the looser constraints and higher budget and would definitely watch if you did something similar again. Thanks!

[@callumhill9075]

The way you curate these dishes always amazes me. Most would look at the ingredients you bought and wonder what you could possibly make but you smashed it. Love these cooking challenge videos! Kudos Mr Shrimp

[@Hysteria_Costumes]

Two videos in a row on one day and it's also one of the budget challenges? Perfection.

[@MariePerkins-d8q]

Two videos on a Friday... You are the gift that just keeps on giving. Thank you!

[@TheLoxxxton]

I always enjoy the cooking episodes and have actually changed some of my cooking habits. I now always save and freeze my peelings and bones and make stock from them.

[@BLUECRABNETWORK]

It would be interesting to see videos about how you shop and prepare your regular meals. No budget or spice restrictions.🎉 because we are in the USA and we eat very different meals. So, it would be interesting to see you prepare some British favorites! 🎉 😊

[@CarJul666]

You managed to make a great concept even better by using ingredients from your kitchen cabinets. A very inspiring and interesting video.

[@nullpip]

I'm aware it's never your intention to downplay the difficulties of feeding yourself on a budget or the effort it takes to make creative meals with limited ingredients. However, I do feel that this type of video where you allow yourself access to the cupboard provides significantly more practical advice to people in that situation. While the spirit of the videos is similar, at least you're not having to go forage for apples at the doctor's surgery to get some acidity into your meals. Neither video scenario is better imo, but the scenarios in this video are more attainable for most people, so I'm glad they've been added to the mix. 👍

[@Fu9280]

I loaded up my schoolbag with some apples I found in a park...I thought I was great! Turns out they were granny smiths..or cooking apples😅

[@rv1259]

Oh, I was so excited for part 2 ❤ Thank you for always making such good videos! This weekend is awesome ❤

[@oldskoolsurvivor]

it really is amazing and inspiring to see what you can knock up with a tenners worth of food! great stuff and happy new year

[@Fu9280]

I wish none of us would ever need to stretch a tenner

[@jessie-ht7bc]

I just love you mr. Shrimp. I can’t explain it. My ADHD brain which can't focus on anything for more than 20 minutes is so at ease watching your videos

[@Sybil_Detard]

Woohoo! Double Shrimp Friday! Now I'm starving. I must say, I was a bit disappointed that you didn't grab one of the pleasantly plump onions in the shopping portion of these videos. Onions make anything better. Except chocolate cake.

[@hollyr.2846]

Your inventiveness is unbelievable. I thoroughly enjoy 99.8% of your vlogs , the other 2% are the scam baitng vids, however, all those meals were really healthy and I certainly would have eaten every scrap. You're possibly the healthiest people, much more than the average Joe. Breads, cakes, foraged fruits and home grown veg etc. all made into and part of delicious meals by you. I look forward to more of the same and long may you continue to astound and educate. Thanks and best wishes to you and the ever patient and trusting taster, Jenny...plus a pat to doggo.

[@OskarMarszalek]

This is like the "free jazz" version in this series

[@schrodingerscat1863]

I actually think these video's can be useful to someone eating on a budget, lots of good ideas and and a general attitude of creativity, working with what you have and problem solving. I have really enjoyed your challenge videos and have even set myself a few similar challenges and found it really rewarding getting creative in the kitchen with really limited resources.

[@lisah336]

The tomato scissor trick was cool!

[@jingdono]

Thank you, Mr Shrimp! I've had a rough week, and your videos are a lovely calming place in the midst of whatever else is going on.

[@SEiiBUTSU]

I wondered if you'd ever consider a challenge based at the supermarket Iceland. It's probably the most unique in its philosophy product range wise and would be interesting to see how much of a diverse range of ingredients you could get with the limitations they would have. Making several meals on a limited budget with only one opportunity to buy a single frozen item... for example

[@donkeen4461]

I loved this two part series. in the past My Partner and I have challenged each other to a Fiver a day for three meals, Breakfast, Lunch and Dinner. We do quite well (both of Us) After watching this set of videos I would only recommend the following. At the end of the year (Autumn/Fall) collect all your veg and store it. In the UK the supermarkets sell cheap veg leading up to the Festive season (Christmas/New Year) store these veg in Sheds etc. Will cheapen your out goings. Loved this video.

[@Fu9280]

Sounds interesting..would love to know some of your ideas!

[@muttersmenu2422]

Check the fridge, study the leftovers and fix the next meal 🥘 😊 Food is getting more expensive in Australia 🇦🇺 Very good video ⛄️👍🇦🇺

[@The12hugo]

I learn so much from these. The tests, the combination of flavors… Atomic Shrimp has added more to my cooking skills than any cooking show has ever done!

[@serenepeacefulrelaxingmusi3874]

I'm always amazed at your creativity in these challenges. Well done! 😀

[@werborg1]

When you were cooking the taco filling i realised my mouth was watering.

[@mayhu3282]

Wonderful, although I need to watch it again and take notes, I want to try some of the recipes.

[@harbourchick5]

I loved the use of celery ❤. It's one of my favourites.

[@damienomen68]

Great with pickled onions.

[@The3Storms]

@@damienomen68🤔 thank you

[@jg2072]

Thank you for this project. Very interesting to see and I appreciate that you take the time to dispel any thoughts that this is a way for the poor to survive.

[@Elisa-wn2yl]

Love your videos! Just a little tip. If you hydrate red lentils overnight and then blend them with water and spices (cumin works quite well) you get a great batter. You can put in the oven (I like to use it as a pizza base) and it holds toppings quite well. Then you wont have the hole issues you had on the pan and you can use the “flatbreads” as intended.

[@MichaelEdelman1954]

That porridge looks amazing. I think I’ll make some for lunch today. Incidentally… the next time you have a batch of red lentils on hand, consider looking up recipes for Shorbat Adas (Lebanese lentil soup). There are many regional variations and they’re all good.

[@cinm9565]

My mother taught me all vegetable soups benefit from a bit of chili powder for umami. Also a pinch of sugar if tomatoes are included. Makes a huge difference.

[@green7apocalyptica]

And a spoon of mustard in beef goulash☺️

[@cinm9565]

@ good to know

[@angelicMisha]

The creativity you have honestly amazes me and is lovely to see.

[@sheilathompson1684]

I loved every minute of these 2 videos. What a joy. Going back to watch for the flapjack recipe. Thank you

[@ghostladydarkling3250]

I love lentil soup/ stew over rice, especially black lentils, they have a nice earthy taste. Side thought, it is snowing really heavy here in Ohio and Eva is right, chicken is the very best snack.I wonder if those weird pancakes would be nice with some cinnamon and sugar sprinkled on them then some fruit filling. Those sweet nutty middle pieces of celery are my favorite, unfortunately many people throw it away. Someone once told me the best compliment a person can give the chef or person cooking is to ask for seconds. The dish you made at the end reminded me of huevos rancheros, slightly. Thank you for sharing your warm home and kitchen with your viewers.

[@tamdev9276]

I really appreciate you talking about food prices and all the aspects that can affect poverty. People have told me that I had it better than them, but we live completely different lives (e.g. having children vs. not having children, living alone vs. living together). And it frustrates me. However, one illusion I fell for though, was that I also thought food prices were better in the UK, until I converted it to euros. And it was about the same.😅

[@mayhu3282]

Same here, I keep forgetting to convert into euros. But after a couple of months of watching Shrimp videos I've become more proactive and found discount supermarkets I didn't know existed which, amazingly, have still some items under 1€.

[@erin9868]

I really enjoyed this version of the series! Have you considered doing more of an international version of the series? Obviously in the uk carrots, parsnips, baked beans, etc, are repeat inexpensive ingredients. But i was thinking you could maybe buy the local cheap ingredients for a given area without being constrained by your actual shop prices. It might give you a totally new list of ingredients to work with. Whenever i travel, the standard advice is always that eating local is the least expensive. I imagine the "cheap staples" vary quite wildly between alaska, India, and Costa Rica, for example. Not that youd have to make dishes local to those places. Just that it might be interesting to see this same thing with a radically different assortment of ingredients.

[@Kaspleen]

Thank you for sharing these videos. I really appreciate the time and effort that it takes into creating something like this. It can be very stressful sometimes when there are limitations.

[@SphealSocietyCEO-Phleggs]

Your videos always give me such cosy vibes and honestly i think you have a genuinely beautiful mind in the way you come up with things, always willing to try something new or experiment using your knowledge of how things are to see if things could be. Honestly tickles my brain in the right way, love coming back to this channel! 💙

[@melsyoutube]

great job at showing how affordable food doesn’t have to be boring 💙

[@craftyrouze]

You are some experimental genius. Im so hungry watching this 😄

[@smalltownhomesteadAC]

I love these video’s, so creative. Thank you!

[@jonicabeird4657]

Broccoli mum makes a great wrap from soaked red lentils and water blended in a high speed blender and cooked on nonstick pan. Like a big tortilla. She fills it with all sorts of stuff. Or you could cut it into triangles and bake into crisps. I love your videos!!!

[@Leroy51522]

I love savoury porridge. My standard go to breakfast is oats cooked in water with salt, pepper and Bovril with a couple of fried eggs cooked in butter on top.

[@lyndseybeaumont7301]

I love a savoury porridge. Very satisfying for a lunch in winter. I will definitely try it with lentils in. xx

[@SuperJPQ]

Excellent, really enjoyed that two parter. The braised celery reminded me of my mum who used to braise it in the gravy. Very tasty! Give it a go maybe, makes both the gravy and the celery better.

[@curlzncrush]

This channel is the best. I want to do this when I'm retired and we're eating spaceman food powders and holographic burgers. I'll call it the "1 million galatic credit stretch at Space Tesco"

[@ricktandron3669]

Thanks for sharing the snowing!! Nice to be inside cooking!!!

[@SherlockHolmesGamin]

I absolutely LOVE these limited budget cooking challenges!!

[@OnlySlightyRadioactive]

I do that scissor in the can thing with tinned tomatoes if I happen to want them chopped. I thought I came up with that. Maybe I did, but it's just a case of convergent problem solving. i.e. there are only so many possible and practical solutions to a given problem, so over time, different people come up with the same or very similar solutions even if there's no outside input.

[@elizabethapplebaum9245]

I'm wondering if you would consider a video in which you try to salvage less-than-stellar dishes? The tragic shakshuka, for example. Is that something you would throw away (I doubt it) or just finish eating as is? Or perhaps there is a way to yet make it tasty, even though it has endured a lot of cooking. It would be interesting if you would return to all your most unfavorite creations and try to fix them in some way.

[@nobodyatall1010]

Thanks for another great installment of this series! I'm trying to learn from your creativity.

[@shivwesker]

I always look forward to your cooking videos, always make me want to recreate some simple, yet delicious, meals for my family ♥️♥️ Thank you Papa Shrimp!

[@lauraday2277]

Blown away!!!! I’ve taken a screenshot and going to attempt to do the same ❤ With your leftovers you could have done veggie burgers and made your burger bun flatbreads with the flour?