Cooking Challenge - Buy The Cheap-ish Things (in Morrisons)

[@AtomicShrimp]

*Erratum* - The total fat stated in the nutrition breakdown is wrong - it states there was a total of 184g fat but this should have been 99g (the calorie count is not affected by this error)

[@monica-2918]

Sorry for being that annoying person atomic shrimp

[@AtomicShrimp]

It's not annoying when there is an actual error that can be rectified by a pinned comment like this!

[@monica-2918]

@@AtomicShrimp just to let you know , you are my favourite KZbinr by far and every single video you make is incredibly entertaining. I’m also live in the uk, but in London, and I learn so much from your absolutely ingenious methods and creativity in the kitchen. The way you think outside the box has really helped me cut down on food waste and make the most out of my non-existent budget by the end of the week!

[@marthadeleon1347]

I love watching ALL your videos. From walking/foraging, cooking, your garden, all very entertaining. The skin of the pineapple could have been used to make a drink called "tepache". Just water, piloncillo ( unrefined brown sugar-usually comes in a cone shape) and the pineapple skin.

[@rosemarymee]

@@marthadeleon1347 Can you tell us more about this drink, please?

[@anonwhathaveyoudone5127]

I think it would be interesting to see one of these videos in which Jenny does all the shopping and you don't know what you'll get until she comes back from the shop. Give her this list of categories and allow her to make it as weird or as normal as she pleases without your input, and make what you will of the ingredients. Just seeing the haul now, quite an interesting selection of ingredients already, looking forward to seeing what you'll do with them.

[@busymom7936]

Yess!!!!

[@KyleRDent]

Like a more elaborate Ready Steady Cook? Sounds fun! Especially if she gets joke items 😁

[@terranceparsons5185]

I think it would provide a significantly more interesting challenge, however, Jenny might well have the mindset "now what would he buy".

[@sherisutherland1416]

Love this idea 💡

[@kerim.peardon5551]

Iron Chef: Atomic Shrimp edition. He buys food for meals, but Jenny gives him the secret ingredient that he has to use in all 3 meals.

[@xingcat]

Your cheap and cheap-ish cooking videos (as well as the foraging ones and pickling ones) really do knock me out of any cooking funk I happen to be in. As someone who is only cooking for himself, it's easy to just eat whatever is easiest at any given time, so having someone who consistently encourages me to actually give some creativity, fun and maybe even a little nutrition a shot is very welcome, and I thank you for that.

[@HappyBeezerStudios]

I really got into pizza a couple years back. Super easy and much cheaper than buying them already done. And when you make the dough in advance, it doesn't take longer than a frozen pizza. And last winter I started making cookies, and at some point moved over to cake, because that has one step less (no need to separate the dough into pieces, just dump it into the form)

[@Smooshes786]

We dubbed this cooking as such…. Look in fridge/kitchen and state “I’m gonna Shrimp it”- indeed very interesting meals have been created and it’s fun. I really appreciate learning just how far a carrot or one something will go!

[@asincerewoman]

​@HappyBeezerStudios you are so right! Homemade pizza is super easy, quick (once dough is cold fermented), can be nutritious, doesn't create a big mess, and yummy! I also found it good for using up bits of things I can't seem to find another use for--cheese, deli meat, veg.

[@knlazar08]

@@asincerewoman It took me years to figure out how to get a pizza crust to not taste like bread. I tried every spice I could find and it turned out that all I had to do was develop the gluten in the flour. My mother always said to never overwork the dough, so I didn't. As it turns out, that's exactly what one needs to do to turn bread dough into pizza crust. And it's great, because learning pizza also taught me how proteins work. Now I understand cheesemaking, and why cream whips, and so forth. Pizza taught me a lot. 🙂

[@glenn1534]

AS's cheap meal videos encourage me to cook from scratch 100x more than professional cooking shows or recipe books. It shows that recipes don't have to be fancy, expensive, or require niche ingredients that remain on the shelf for years if they don't get fully used.

[@GIBBO4182]

“Just buy the cheap-ish things” Sounds like my usual criteria for shopping! 😂

[@rebel4466]

Yeah that's why I enjoy the series. Different things you usually don't think about and it's relatively affordable.

[@GIBBO4182]

@@rebel4466I’ve had a couple of things here. Those pickled onions immediately stood out. These are the very cheapest “saver” variety, but there’s one for just a few pence more in “normal” vinegar, ie not clear…that are MILES better! The mixed veg is “saver” as well. They’re not great, the farmfoods varieties are much better for a little extra. I know I’m kind of stating the obvious, but it’s worth spending the extra few pence sometimes!

[@wariolandgoldpiramid]

That's exactly what makes this latest challange format the most relatable, and the most practically useful for anyone, than it has ever been.

[@GIBBO4182]

@@wariolandgoldpiramid100% agree. It showcases a wider variety items than the normal “£5 for a weekend” style of challenge video, where it’s ALWAYS the cheapest items which invariably means it’s nearly always the same ingredients! 😂

[@paulstevens1493]

Haha yeah we call it grocery shopping

[@lymb3914]

I don't mean to sound facetious, but the mistakes you make are really inspiring to me. There are times I've tried things that have ended up going horribly badly. To go from making a beautiful meal one night to making something that winds up failing or even sometimes in the trash is really discouraging, but to watch you take that in stride really gives me perspective. You inspire me, even when I fail, to take some notes, and keep experimenting!

[@AtomicShrimp]

There is definitely something to be said for creating failures in a context where it doesn't really matter. I suppose it's a bit like exposure therapy

[@jakobrosenqvist4691]

Embrace the experiments, make new things and remember: Failiure is always an option. There is just as much to learn in examining failures as there is in sucsess.

[@pampoovey6722]

It’s by messing up or seeing others mess up that we understand how things might work better. I completely agree with OP.

[@smiller6925]

@@AtomicShrimp You are a natural born scientist.

[@mloxard]

​@AtomicShrimp > Oh no! I've made a mistake, what will I do?? > Oh wait, it doesn't matter at all, lol That actually sounds great

[@cardiffst]

I’m not going to lie, these ‘cheap-ish’ challenges are so much better than the ‘cheapest’ ones. The ingenuity is a sight to behold.

[@PaulMab9]

If nothing else, it allows for a massive increase in variety. Which I think he struggled with previously, understandably, of course.

[@simhthmss]

For real at the start I was thinking "wtf is he gonna do with all that milk?".

[@BewareTheLilyOfTheValley]

​@@simhthmss I learned in this video that you cna add vinegsr to milk and get cheese! Never knew. I wonder then if you buy butter milk and shake it to get the butter again, can you then get butter, milk, and cheese from a single item. I would assume so. But...after shaking it, can the liquid that's left still be called milk? Like, would it be watery? I'm probably thinking way too hard about this 😂

[@simhthmss]

@@BewareTheLilyOfTheValley I think you need cream to make butter? Aparenty what shrimp made was paneer, I think you need rennet to make hard cheese like cheddar.

[@kerim.peardon5551]

@@BewareTheLilyOfTheValley Buttermilk, in the strictest definition, is the milk remaining after making butter (which is a consolidation of the fat). So you can't make butter from buttermilk, because it's already had the butter stripped out of it. (You also can't make butter from skim milk, which is milk that's had the cream skimmed off the top. If you churn the cream, you get butter, with buttermilk as a byproduct.) Now, my grandmother made "buttermilk" by letting milk go off. When milk goes off--i.e. it's soured--you can do different things with it (sour cream, for instance, is cream that's gone off, and yogurt is cooked sour milk). And apparently true buttermilk is a bit sour/acidic, so I guess that's why she'd let some milk go off to replicate that wangy flavor. Here in the South, buttermilk is a common ingredient in bread goods, like biscuits, pancakes, and cornbread. Cheese is a separation of milk solids (curds) and liquids (whey). Soured milk will naturally curdle, but so will milk in the presence of an acid, like vinegar or lemon juice. The enzymes in rennet will also curdle milk, but with the added bonus that the curds set up hard (i.e. hard cheeses), allowing them to be kept for long periods of time.

[@silverbeach1557]

I'd like to see one of these where everything has to be cheapest, but with free access to spices and seasonings. Would be interesting to see how much a decently-stocked spice rack can (or can't) make up for lacking ingredients.

[@stevenham1937]

That’s a very good idea.

[@naelyneurkopfen9741]

That's pretty much how I survive. Well stocked herbs, spices,bouillon etc., make all the difference, even though I use the least expensive versions I can find. I'd love to see him do a video on it. I've long wondered why he hasn't. Lol

[@magi267]

Yes, full spice cupboard and certain staples - butter, milk, etc

[@L83467]

@@magi267 i dont think milk is much of a staple

[@Leanne_w]

@@magi267 milk isn’t a staple for everyone

[@1milliondogs]

Tip to get your 'sausage' meat to bind. After youve minced or ground it. Add in around 1tsp of salt per pound of meat. Form your patties, leave in the fridge for around 2 hours or longer. The meat protiens will naturally bind as the moisture leaves the patty. Works every time!

[@rosemarymee]

I was also thinking that oatmeal would be a good and nutritious binder. The heart sausage resembled black pudding more than anything else so might have been better treated like that

[@pastapesto6038]

Yeah when he said he was making sausage and then put one crack of salt in I was like noooo brother that's not sausage that's just a meatball! 🤣 Love these videos though

[@arimermelstein9167]

I absolutely love the next level trolling with the pretending to grab baked beans and then using baked beans as weights!

[@kermitthepog7063]

This was the series that brought me to your channel, and despite the wealth of eclectic knowledge, relaxing entertainment, and creative inspiration I've gleaned from your videos over the years, this series is still my favourite and still the most directly impactful on my day to day life. You've changed the way I cook day-to-day, and my whole attitude to food, recipes, and waste. You're doing Ainsly Harriot and the legacy of Ready, Steady, Cook proud! What can I make with a large brown onion, half a jar of harissa paste, a tin of makeral in tomato sauce, green lentils, and some fresh parsely - that attitude. Thank you for your service to the culinary arts!

[@tracybeeeee]

Eat em all out the tin! 😂

[@kermitthepog7063]

@@tracybeeeee Eat the parlsley in great big chomps off the plant, like it's candy floss.

[@snorkan4362]

For some reason I think I need to buy harissa paste and try to get all of that inte something tasty!

[@joelhowell5402]

This.

[@sandhyapapineau4008]

I totally agree. He makes me more resourceful and creative in my own cooking endeavours.

[@martinwyke]

Pineapple juice could have been used to curdle the milk. An idea for future videos is to try different acidic fruit juices to make other flavoured cheeses. I find citric acid is better for making cream cheese than vinegar. Those chiller cabinets have a roll-down curtain used at night.

[@ElenMira]

I wondered too if that might work. Did you already do that?

[@naelyneurkopfen9741]

I've worked in grocery stores for years and I've never seen a roll down curtain on those shelves. In fact, I've seen the refrigeration go down and employees would tape huge sheets of plastic over them to keep customers out while repairs are being done.

[@martinwyke]

@@ElenMira I mostly used citric acid powder now, but in the past I used all sorts.

[@thatspyguy839]

I also worked in grocery stores for years and we did not have fancy rolling shutters! Lol

[@mustardseeds6616]

Yeah, I use lemon juice to make a cheese similar to this. The flavour is quite neutral, not sweet or savoury. I've never tried with pineapple juice before!

[@emilyingram1899]

"Ever so slightly strange but actually very enjoyable" is how I would describe your videos!

[@WhoGotSoulHere]

Never seen a man so proud of canned beans, but i love it. This channel is a real gem.

[@jimbob123480]

"I'm not making noodles, I'm making what ever this is" 🤣😂 love it ❤️

[@Garking]

I had the true 4D experience. Was laying in bed and suddenly i see atomic shrimp placing a pineapple on my face.

[@Matt.m6]

Did you go foraging for red caps before bed 😅

[@bonitagoodwin5086]

😅😂🤣 🍍

[@unnamedchannel1237]

It’s not possible for humans to see in a 4th dimension

[@themelnova]

​@@unnamedchannel1237speak for yourself, I see in all dimensions and universes.

[@naelyneurkopfen9741]

​@@unnamedchannel1237How would you know, ya filthy animal?

[@ruthbarrett1977]

The reluctant bean hand at 2:25! 😂

[@matthewkaseman7457]

If only it'd been the same brand of beans used for a cheese weight!

[@oz_jones]

@@matthewkaseman7457 "Lesson learned" - Mr Mike, 2024

[@AlissaSss23]

Shaking hand too 😂😂😂

[@drummerboy6464]

I knew baked beans would play a part in this challenge somewhere along the line. 😂😂😂

[@knlazar08]

He IS British, after all! British food without baked beans is like Chinese food without rice! :-)

[@magi267]

Ha ha ha ha. Now I know what that comment meant! Good on ya.

[@magi267]

I like pizza with pineapple and onion, garlic sauce and mozzarella cheese on top. I like cheese, onion and pineapple together.

[@mannsjewellery]

@@knlazar08 You must not be British. Look up British cuisine it's literally only a full English that has beans. Beans is one of the cheapest items you can get so it's poor people that eat them

[@uwuchildofdoom4208]

As someone who works at morri just wanted to drop info. 5pm major reductions. At least 75% reduction. From 7pm-12 first reductions for the next day. Hope this info helps someone ❤

[@AlissaSss23]

My local Morrisons does proper discounts from 7 PM, sometimes down to 10%-20% of the original value!

[@uwuchildofdoom4208]

@@AlissaSss23 is your local a daily? Or in Scotland? All of the England and Wales stores are meant to follow the schedule. It also depends on how well things sell. If there's still stuff left at 7-9pm I'll give it another reduction. Oh and market Street does theirs separate to fresh food prepack so if its like bakery stuff or meat and fish from the counter that might be why!

[@Dr_Ainz]

Love the evolution of these videos. Less rules for less rules-lawyers has the interesting side effect of decreasing specificity, which makes for a wider breadth of possible outcomes. Not that the old videos weren't just as good, but really. When I saw pig hearts, I knew we were in for a good one

[@knlazar08]

That did it for me also. Now what might Shrimp b able to do with those???

[@motherclanger]

Im not a squeamish person. But when i saw the pig hearts i just switched off.

[@beeticket]

You're way too hard on yourself, mate. Seeing such creativity just roll off your brain like that was nothing short of inspiring.

[@mrentity2210]

Bit of advice from someone who buys beef heart any time it shows up in the local supermarket because it's ludicrously cheap: It's honestly not tough. It's baffling that it isn't, but it also isn't a standard muscle. It is, honestly, weirdly tender. The difficulty is that it also confuses the standard practice ideas of "hard-working muscles taste the most". It's very tenderloin in flavour. You have two options on opposite sides of the spectrum - either sear it hard and fast and cook it to medium rare at most, OR slow-cook it to hell. The middle ground is where heart becomes truly atrocious. Also, never ever try to keep it for leftovers if you don't slow cook it - it is good on the day and otherwise swiftly turns weird and unpleasant to eat. It does not reheat.

[@SeaStarr2890]

I appreciate this comment. I'll more than likely never eat the heart of an animal and my first thought was I wonder if it would be quite thick and tough or chewy like fat. Even though I never expect to eat it I was still curious and you have satisfied my curiosity so thank you lol

[@Shaun.Stephens]

I'm pleased I read the comments first as I was going to say similar. I've eaten a lot of sheep heart and quite a bit of pig heart (I was bought up on a farm where the only meat we ate was what we killed ourselves). I would say that heart really isn't tough at all, I'd describe it as 'firm' and that's mainly due to the dearth of intramuscular fat. I'd mainly eat these hearts sliced about 1cm thick (starting at the bottom, leaving the top part to be minced in a different dish), dusted in seasoned flour and then seared. Flip after a minute and cook a further minute (often cooked with liver and kidney also sliced and floured). I miss it, it was a rare treat usually eaten for supper on the day an animal was killed.

[@AlissaSss23]

The first option: pan fry until COOKED THOROUGHLY, definitely DON'T eat raw pork! As for the third option, I pressure cook it for soups, stews, casseroles

[@AlissaSss23]

Mine was fine to reheat, it meter changes taste. Now I'm fancying heart 😂❤

[@AlissaSss23]

​@@SeaStarr2890 if you pan fry it, it can be chewy, especially if overcooked. If you use the pressure cooker/ slow cooker, it's surprisingly tender and delicious. Similar to beef, but more gamey

[@menacherie]

So much went wrong in my life today and over the last few weeks and coming on KZbin and seeing one of your cooking challenges literally brightened my night up. Thank you!

[@mrdaym]

I've had an awful, stressful days. Just got come, opened up a cold beer and this video lands just perfectly right in front of me. You're the man shrimp.

[@Mkbshg8]

monkey business

[@TheatreKiller]

When I saw the pineapple I knew I was in for a hell of a ride lol. I love how I can never predict the creativity in a lot of these meals. Love it.

[@jameswoodish]

As someone who has made sausage quite a bit, my immediate reaction was that the salt didn't get a chance to work its chemical effects on the proteins. Muscle protein gets semi-dissolved by salt, then if mixed, it can interlink with itself to form a sort of gel network. If you try this again, I'd advise adding the meat and salt first, let it sit a minute, then pulse a bit just by itself before you add other ingredients that could get in the way of the protein linking up. That should result in the more traditional "bouncy" sausage texture.

[@ellaisplotting]

Ooh thank you for this! Useful and fascinating!

[@pxrixo.]

I love the challenges that don't go perfectly! Watching you experiment is all the fun, no matter how it turns out. It makes me want to go to the kitchen and start throwing things together and see what works!

[@youngcryptid]

Please never stop making videos!! they got me throught so much stuff... you are so inspiring and as a French student I find it quite funny to see the differences between the UK and here in term of price, groceries and food lol take care

[@RonLaws]

Further to your comment on the Chiller cabinets. They aren't constructed like your consumer fridge/freezer either. the compressor component is located outside the building or on the roof, the referent is then plumbed in to the building to the cabinets, (A Split system) so they aren't blasting hot air out the back and then sucking it back in which of course helps their efficiency. They also do have a physical roller curtain that is pulled down outside business hours, probably so they don't have to work so hard overnight to save costs.

[@jordan.ellis.hunter]

In case of cheap meat cuts and hard vegetables: Goulash soup in a pressure cooker always works.

[@AlissaSss23]

Definitely. I almost always cook heart in a pressure cooker: soups, sauces, stews. Sometimes I pan fry it for a few MINUTES and serve with polenta/ mash.

[@DieAlteistwiederda]

His dog will probably also appreciate a good big piece of the heart meat. My cats love hearts but especially chicken hearts because they are kind of mice sized. Very healthy for us but also our meat eating pets.

[@JonCape]

Gulaschsuppe macht man nicht im Schnellkochtopf

[@sickranchez4742]

I applaud the creativity, the lack of beans and dry spaghetti. Bravo!

[@applegal3058]

I personally am surprised he never bought dried beans, as they're so much cheaper and cook up to so much more than is in a can.

[@L83467]

@@applegal3058 and you can do heaps of things with dried beans that you cant with cooked. you can grind them up and use as flour, you can make falafel, and dosa, etc

[@applegal3058]

@@L83467 that's a great point!

[@Moewenfels]

Immersion Blender-Boy to me is the underdog in the battlefield of any kitchen. He brings a kind of processing power to the table thats almost industrial, but on a very affordable, small scale. Tiny blades. Huge fan.

[@KarenBowers4]

Even when things don't turn out right these videos are my favorite. I think its very enjoyable watching the idea you come up with, like using the juice from the pickled onions. Would love seeing many more of this type of video.

[@liserjones8465]

You are such a good teacher - I know you love making content but thank you for staying true to your original plan - you have taught me so much and continue to do so - thanks Shrimp x

[@hannakinn]

Super happy I watched this today. I love an Indian curry dish called palak paneer but I had no source for paneer in my small town. I tried using cottage cheese but having the dish with cottage curds was simply not as enjoyable as having cubes of paneer inbthe dish. I have a ton of spinach that I need to use so the recipe and method for making paneer you demonstrated was perfectly timed for my needs, thank you!

[@EdgarAlexai]

What you could have done for the breakfast sausage is pressed it into a loaf pan, left it in the fridge over night, slicing it the next morning and then you’d have had an interesting twist on lorne sausage :)

[@katetalbot6258]

Love these food budget challenge videos! And nearly an hour long too!❤thanks Mike!

[@summersharronjanafeehan]

You know it’s a good day when atomic shrimp uploads, I love your videos and every time you upload it’s a nice treat!

[@MUNMOMUU]

I really enjoyed your take on "failing" the challenge, as always. It's all too easy to fall in the trap of fearing failure, when it is one of the biggest reasons why we tend to fail - we won't even try.

[@alfieadams]

Shrimpy! I've been watching you for years now, found you through the budget challenges and they will always be my favourites but think I watch the majority of the videos you put out. Just wanted to show my gratitude for your content as I'm not sure I've ever publicly made it known before. Keep on Shrimpin'

[@BluishGnome]

I love these videos. You deserve some kind of award... I don't know which award exactly, but there has to be one out there fitting for all of your hard work and experimental sacrifices. 😅

[@inkenhafner7187]

Educational Wholesomeness-Award

[@rosemarymee]

The MYTH award(for Making You Think Harder). …😊

[@nelliemelba4967]

10/10 for being the father of invention for such a disparate selection of foods, and even if the results were a bit...meh... to you, I really enjoyed watching you doing what you did with them!

[@HappyBeezerStudios]

I feel like keeping the ketchup, pinapple and onion separated and thinly sliced would indeed give a better result than a fancy relish. More different textures and layers of flavour. One of the reason why I absolutely want that pickle slice on my burger. It gives a different point of zest.

[@Stuntman707]

Fun fact, most of the open fridges in the UK use aerofoil technology derived from F1 to keep the cold air from escaping. You can see a gap between the price labels and the shelf with the price label part effectively acting as an aerofoil to direct the airflow down the front of the fridge.

[@jimnicholls8275]

That Vince Gilligan-esque bag packing shot 😂

[@sandhyapapineau4008]

I dig it! :)

[@3534538]

The magnetic pull of the beans 🤣 ... "the pineapple is trying to eat ...YOU" - that's just fair 😆 I sometimes make a stew from chicken gilzzards and hearts in my slow cooker and it's delicious. The good part about people being disgusted by offal is that it's quite cheap for the not-so-squeamish. I'm a big fan of your experimentations. Not for the faint of heart but really inspiring for me. Your usage of "special words" (noodling noodles) only adds to my enjoyment 🥰

[@suhojx7735]

I really like these videos where You do not set a fixed budget and just try to be frugal

[@zeldajunkielol2]

It's really not an understatement when I say that your perspective and predilection for experimentation really inspires me

[@michelleschaefer683]

Loved the shot from inside your grocery bag!

[@Dinki-Di]

I looked at that huge bottle of milk and said “Dulce de Leche” to myself, but I don’t know if your sugar allowance would have sufficed. You certainly came up with some innovative ideas. Hoping for many more of these adventures in creativity.

[@AtomicShrimp]

Yeah, totally should have reduced some of it down for sweetness

[@DjTiesticles]

You should have your own cooking show on one of the main TV channels. Rather than celebrity chefs cooking dishes using expensive or obscure ingredients, it would be much more useful to people to have someone like yourself showing how to cook good food from cheap ingredients

[@GolosinasArgentinas]

Open refrigerated shelves were the norm here (Buenos Aires, Argentina), but lately big supermakets (and some small ones) are replacing them with those with glass doors, while smaller supermarkets sometimes have curtains of transparent plastic strips.

[@KimberleyEdwardsfacecakes]

That dish with the noodles made with the wrong ingredients would be a good on to revisit with no restrictions!

[@AlissaSss23]

I was surprised that he didn't add pineapple chuncks. I used to make sweet and sour pork from scratch for work, the veggies are always onions, peppers and pineapple (preferably tinned, as it's already cooked and less acidic than fresh pineapple). Delicious

[@hannamcowly]

Hey Mike! You might want to take a look at German Spätzle. It’s a fairly moist dough that you put on a board and kind of cut-scrape into boiling water. I like to add parsley to the dough but I guess you could also do stinging nettles😅. I usually use 100g of flour per egg, a pinch of salt and then sparkling water until desired texture.

[@ampix4669]

I really love this cooking challenges; not only are they super relaxing to watch but it also helped me get ideas and inspiration for making snacks and such for eating with random or unrelated ingredients, wich has kind of been a succes

[@AlisonBryen]

It's the start of a bank holiday weekend, I'm just home from work, and Mr Shrimp uploads a brand new cooking challenge... Life doesn't get much better than this!

[@raraavis7782]

What exactly is a 'bank holiday', if you don't mind me asking? I've heard the term before and always wondered, what exactly is celebrated there 😅.

[@rtn4928]

@@raraavis7782 It's a public holiday where people stay off from work.

[@AlisonBryen]

​@raraavis7782 it's a national holiday in the UK, usually on a Monday (except for Good Friday and New Year's Day). Banks and many businesses close down for the day. Current bank holidays in England are 1st Jan, Good Friday, Easter Monday, Early May bank holiday, Late May bank holiday, Summer bank holiday (the last Monday in August), Christmas day and Boxing Day (26th December).

[@raraavis7782]

@@AlisonBryen Oh, I see. So it's a general term for any kind of holiday/occasion, where the vast majority of people is off work. I guess the word 'bank' threw me off. I thought it had maybe something to do with banks, specifically. We call that a 'Feiertag' (celebration day).

[@AlisonBryen]

​@raraavis7782 The banks cease trading for the day, which is where the name comes from originally. A lot of the holidays centre around an existing holiday like New Year or religious holidays such as Easter, Christmas, and Whitsun (which is the one we are observing this weekend). Unfortunately, these days a lot of shops still open meaning a lot of retail staff still have to work.

[@samuelclubb9529]

The pineapple chunks fried in the pan with the heart would have been lovely. Nice soft and caramelised.

[@moel135]

After all this time I'm still amazed at the interesting and complex things you can make with such different ingredients, and several different recipes at that. brilliant video, loved the nutrition breakdown chart at the end, that extra bit of effort is certainly appreciated.

[@user-v4v5c]

Importantly I think one must consider that opening a door doesn't just cause the door to be open, the motion of moving the door from closed to open creates a suction force that actively pulls cold air out of the fridge, it's not just spilling out, it's being pulled out. So it makes a lot of sense that not having doors at all could actually lead to less air disruption. Counter-intuitive, but clever when you think about it

[@julianlaresch6266]

I notice in my markets the freezer has doors and so does the dairy and non-dairy replacements and the eggs, and then the meats are often open faced because you might just look at expiration dates on dairy you need yo inspect the meat to find a fresh cut and the right size you needed.

[@JohnDBlue]

​@@julianlaresch6266 completely mixed and seemingly entirely random in the stores here in Finland! There's no apparent logic - although freezers are very rarely not covered by a door or lid even those can sometimes be open. In fact I'd wager it's mostly about money and size. Whatever keeps the stuff chill the cheapest while also being reasonably sized for bigger stores or as small as possible for the smaller ones. As a side note I was shocked to learn from Shrimp's FAQ that the open ones are not universal

[@laurenemily8297]

I absolutely loved the information on the chiller cabinets. Ive seen them before but never considered how they worked and now I feel like youve revealed a very interesting thing about something in everyday life

[@beliarioc9472]

This kind of crumbly filling might work better if you don't cut through all of the bread crust and simply fill the resulting pocket. Less messy to eat I'd assume

[@isoul22]

I love this series. and this is the perfect video to show why it's useful, we learnt so much and spent a small amount of money. I'm excited to see where the lessons from today take us in future episodes!

[@StephenIC]

4:20 oooh the cinematography! Nice one Shrimp 🤣

[@MrEakieran]

Watching the breakfast serve, I can't help but think that if it was done again some kind of sealed filled bun would be the perfect solution to the crumbly nature of the patty. A nice sealed bao bun situation would keep the crumble together and cause less mess, and using smaller buns would also help. Perhaps half a dozen smaller ones rather than one large one? Basically what you did with dinner! Maybe an opportunity for a return to the recipe at a later date to see if the update works? Also the presentation of that starter for dinner was absolutely restaurant quality! The little touch of having three slices each with a different topping to show the ingredients? Wonderful. If I saw a waiter walking past me with that while I was preparing to order I know I would HAVE to have it! Fantastic video!

[@janehobson2355]

Or a pitta bread.

[@alfiemckeough3762]

Haha love the Withnail & I reference. One of my favourite movies

[@SoulStarLA]

Thank you so much for your videos. I was badly stressed and put on the Telly and just got more stressed, put on KZbin other videos and yet more stress. Remembered, ah there’s the Shrimp that will relax me. And, sure enough, found the Shrimp’s latest video and I’ve found hope in humanity again. Thank you dear Sir!

[@codassong]

I had no idea flour could come with yeast in! Amazing!

[@rosemarymee]

It usually tastes slightly artificial- in a way hard to describe.

[@ellaisplotting]

@@jaklg7905 bread mix isn't self raising flour- bread mix has yeast in, self raising has bicarbonate of soda in. That's why your cakes don't taste 'yeasty'.

[@kintyres]

I was curiously looking up budget challenges because I needed my ShrimpFix, only to click the cooking challenges playlist and find this unlisted video from 6 hours ago. I'm sure it's set to release at a certain time but right now I feel quite chuffed getting in here early, haha!

[@SB-eh5gd]

Me too!!

[@AtomicShrimp]

Oops

[@Uzeybug]

You’re a hero man. It’s all just so interesting. The scam stuff, the foraging, the cooking experimentation. Certainly not saying you’re old, but I think life would be a lot of fun if I were to be where you are when I’m older!

[@mattormson7688]

I hope everyone is having a great day today! And if you are not just remember, in nature, nothing blooms all year!! It’s ok not to be ok every now and then ❤️💙

[@davidchristmas2652]

Thanks, Mike. Great video. Honest, interesting and thought-provoking. I'm lucky enough to live next to a butcher, and I will ask him about ways to cook pig heart as I also have never knowingly eaten. Great video. X

[@farmerboy916]

Honestly, I say either start allowing yourself yeast and similar baking ingredients to allow for more variety there, or disallow the extra expense of buying the self rising mixes to force more creativity with flours and bread items. Then again if you were going to do the latter you may not ever choose flour in favor of purchasing bread or some other starch, so that may need to be its own set part of the challenge. Maybe a baking challenge, or something based around flour/ flours and using it in different ways. Perhaps a way to up the difficulty at times or artificially create variety between challenges could also be to follow certain types of diets; not fad ones, but nutritional or health guidelines. For instance I had to recently change my diet completely after some health issues, shopping for a low starch/ fat/ sugar diet (for liver reasons) definitely made me have to reassess a lot of stuff.

[@jessicastarmer2974]

I watch a lot of KZbin and a load of different types of channels, have done for years and usually channels that are nothing like yours, but these videos are my absolute favourites 🥰

[@ElenMira]

Amazing to see how easy it was to make cheese. Now I really want to try this for myself 😊

[@The3Storms]

Pretty sure EmmyMadeInJapan recently did a video if you’d prefer a cheese more like mozzarella. I hope you have delicious success!

[@ElenMira]

​@@The3Storms Thank you for that tip. I will watch that 😊

[@sebastiansobenis8129]

I truly love these type of videos, been watching for about 2 years now and I’ve learned a lot from your channel, it has really helped me in my hardest times. Thank you for all that you do Mr.Shrimp!

[@CineMiamParis]

I don’t care that it’s more of a « fail » than usual, your videos are always inspiring. I’m making ricotta tomorrow. And I hope there will be an episode featuring a coconut. What you lose in acidity , you might gain in versatility. Not to mention fun opening the confounded thing.

[@Shawnstradamus]

What a fantastic channel. You have such a variety of entertaining content you toss out here. Thanks for creating!

[@NHT2]

I've been craving a budget challenge, thank you! This is close enough.

[@gregjackson3651]

Always look forward to when a cookery experiment drops always an epic

[@zut8448]

Seeing this man in my local Morrisons is absolutely hilarious. Boy do I hope I bump into him one day! Love the videos Shrimp.

[@jakobrosenqvist4691]

I think the best lesson here is that it's ok to try something and have it not work. Everything you do does not have to be an imediate sucsess. Just acknowledge that you are testing out if somethingt works and evaluate the results. Sometimes it's a great sucsess, sometimes it's a working proof of concept, sometimes it kind of works but needs a lot of improvement and sometimes you learn that it didn't work and you will have to come up with a new concept. This is how making anything new and novel works, and it's fine. As long as noone is hurt and no major property or economical damage is incurred it's all fine.

[@jakobrosenqvist4691]

And this is not just in cooking, it can be aplied to prototyping, coding and getting your car unstuck from a snowy poarking lot.

[@beverlythorius860]

Iv become addicted to this channel, love your ingenuity. Also Eva is a sweetheart

[@hildevandingenen-md4jy]

Sweet-ish an sour-ish cheap-ish lunch. Love it. Maybe you can bake the dumplings in the oven to make empanadas.

[@xxPenjoxx]

That pause to study timer counting down was extremely useful, thank you for adding little touches like that.

[@taracat7141]

Mr Shrimp.... you may feel this was more on the failure side..in regardsto flavours. But for the viewer, it was definitely a success!! The amount of imaginative creative cooking in this video was Awesome and as a chef since 1990 i think the meals looked great 👍. I also personally like different combinations of food when i eat at home and have trialled offal at times. Have to say, even my dogs dont favour heart, though they prob would eat it airfried.

[@SteveTheRedPikmin]

Your videos always give me a smile, but this one made my day. After a tough week, hearing you talk about how failure can be a good thing really made my heart happy. Thank you for the positive content and keep up the excellent work!

[@rosspollard3551]

As a kid in the 80’s my mum would do lambs hearts stuffed with paxo and slow roasted, they taste amazing

[@pixie706]

My mum did that too. I struggle to even find chicken livers nowadays. Old wartime recipes were so economical and tasty.

[@pheart2381]

Was it chewy? Did she wrap them in anything?

[@alan62036]

@@pixie706 Have you tried the frozen section? Probably due to different countries, but they are abundant there rather than the regular meat section

[@Emeraldwitch30]

​@alan62036 I have to buy frozen liver too as it's just not super popular 😮but a store member told me that our one local store gets them in bybyhe case as there are several big groups of Japanese/ Chinese in our small town alonv with Muslim families and many southern and Mexican migrant workers for all the orchards and farms around here. And it's popular. I like to make a chicken liver mousse in my sous vide machine and liver and eggs. Its light and yummy. And well terrifying to make as you puree them fine in the processor or blender with eggs but the little jars of liver mousse are so worth it. Especially if i melt a layer of good butter on top. I probably just grossed out a whole section of the commentary lol sorry.

[@rosspollard3551]

@@pheart2381 very soft, she’s wrap them in tinfoil and then they would continually baste in the rendering fat that was around them

[@MultiDemo007]

My favourite videos. I know it may be tough to keep coming up with creative ways to do these videos but I hope you never stop!

[@chrissylibertyk9]

"better than a poke in the eye" HAH!😂 I concur I'd rather have a sip of juice than a poke to the eye

[@MichaelEdelman1954]

You can make vinegar very quickly using just pineapple peels and a little water. It’s a very common Puerto Rican condiment called simple vinagre.

[@lenalyles2712]

Grew up eating hearts, my Mother always left it whole and pressured cooked it, cooled and sliced thin for sandwiches.

[@Indiskret1]

We filled them with prunes and tied them together before the pressure cooker. Makes marvelous gravy and I eat it with mashed or just plain cooked potatoes. The sweet prunes go very well with the heart(y) meat. Still make it today when I can find whole hearts. Not always easy in Sweden nowadays.

[@susanamariapereirasoares7188]

sliced and fried with onions

[@eufemiahz1556]

My dad would stir fry pig heart with green peppers

[@jaydee5056]

This was a really fun mix of items! Fantastic challenge & really interesting solutions to the problems they posed! It's fascinating seeing the types of meals you think up and comparing against what I think I would've done

[@Moewenfels]

A hankerin' for the sandwich could be described as the crumbly rumblies :D

[@sarah12232]

42:25 we do this regularly to make rotis, we knead a ball of dough in hands like this, maybe check this technique it will be easier: hold the dough in one palm hold tip of fingers of other hand on dough (perpendicular to your palm hand) roll forward (bringing lower end of dough into middle) roll back to initial position (bringing upper end of dough into middle) lift your hand while dough is attached to it rotate 90 anti clockwise (assuming you are right handed) start again from second step do swiftly a couple of times, and you have formed your dough into ball if kneading, do more times as needed --we do this with a chunk of already kneaded dough to form a smooth ball to rollpin easily -- but I think it will work to knead a dough as well, just doing more times than usual

[@Thee_Sinner]

I would like to see a video or two where you buy the most expensive ingredients and see if what you make ends up noticeably better

[@ChrisKatsu-]

He’d just buy Heinz Beans, pre made bread and some Posh butter with a good Italian cheese for on top 😂

[@ramblejack]

Barry does a cheap versus steep playlist

[@christinel.80]

Pickled onions are really good in a beef stew - not replacing all onions, but maybe 6-10 dropped in towards the end (same time you'd add dumplings).

[@magicastrid]

I know that you probably get loads of comments like this on your shopping videos, but it breaks my soul seeing food that cheap. Im surviving off rice and beans and can barely afford that. But I love these videos because they are super inspiriting. Thanks for putting in the all the hard work in making these, they are truly a joy.

[@inkenhafner7187]

I hope things are getting better for you soon.

[@Desertthorn11]

If you live in the US lots of KZbin ideas on eating on $20 a week. Wolfe Pit has a series on struggling meals that are very good and cheap.

[@raraavis7782]

Yes, people frequently marvel at the food prices in the UK and compare to what they pay themselves. I never knew how widely prices for basic foodstuff varies from country to country before. Although it's gotten more expensive everywhere, these last couple years. Shrimpie here used to make 1£/day challenges, when I started watching the channel.

[@magicastrid]

@@Desertthorn11 I love Wolfe Pits channel, his eating on a budget meals are great.

[@leannewheeler4626]

Southern frugal momma is another good cooking on a budget channel if you are struggling (I love Larry too though) I'm in the UK but still really enjoy videos from the US

[@frozenthirdyear]

The chiller cabinets are omnipresent here in Switzerland at the two largest grocery chains, Migros and Coop, but they usually only have doors on the shelves with frozen stuff, and maybe on the cabinets with sausages, salami etc. at bigger stores. Interestingly, almost every Coop I've been to is air-conditioned to stay extra cool in summer while Migros don't usually crank up (down?) the AC that much. At least at Migros, milk can be found both on the chilled shelves and in 'stalls' like at 28:52, and those are always under a set of shelves with dairy drinks like ice coffee, yoghurt drinks and the like. (Caffé Latte cappuccino, my beloved...)

[@DrEko2012]

Nice to see some hand acting (hacting) during the supermarket montage!

[@dajosh42069]

I will always enjoy these videos. You're the ONLY channel that does cooking that I watch.

[@lindacsmith13]

I fail often and spectacularly.

[@AtomicShrimp]

If you're going to do something, do it flamboyantly!

[@applegal3058]

Haha 😄 just as well fail properly!