Random Stuff - Reaction to Comments - Chilli Seeds (Do They Taste Hot or Not?) - Pickle Tasting

[@IAmMike2K]

Sitting out in the garden, in the sunshine with your wife and dog, eating cheese with a beer. You are living the dream!

[@LJAndrews1986]

As a fellow Andrews I agree, isn't that what we all want deep down? Just being with someone who loves us and enjoying life's little pleasures. Shrimp and Babutundes channels are the most wholesome thing on KZbin.

[@kimvibk9242]

My thoughts exactly!

[@PandemoniumMeltDown]

And some desperately look for happiness in all the wrong places :D Simplicity, it works.

[@BIGLOVE201130]

European food I say has the best taste ..love the cheese, crackers wines even brews. Very nice country views.

[@steve323f]

There are rather a lot of Andrews here. 👍

[@Encysted]

1:32 This false feeling of repetition is exactly why customer support roles can wear you down. Thank you for articulating it.

[@iivarimokelainen]

Hey, you're one of the most reasonable, polite and calm creators on KZbin. Lot's of people could learn from you. Don't be so hard on yourself! You're awesome!

[@yes0r787]

100% Thank you for years of wonderful, varied entertainment!

[@adamcummings20]

It feels like no one ever looks at the comments to find an answer to their question and just immediately posts another thread

[@person9513]

no definitely not.......... especially not me................

[@gordslater]

@@person9513 It feel like no one ever looks at the comments to find an answer to their question and just immediately post another thread ?

[@person9513]

@@gordslater like instead of looking for the answer they ask the question again first

[@gordslater]

@@person9513 yes It feel like no one ever looks at the comments to find an answer to their question and just immediately post another thread

[@Henri-email-archive]

not unless it is the top rated comment

[@errorcode202notfound5]

I asked you, why don’t you wash your mushrooms whilst I was in the middle of watching one of your videos, after I posted it, you then answered my question in the video anyway. I completely forgot about the comment/question I left, but you replied very politely to my comment, I felt a bit silly when I read your response because you had answered the question in the video anyway! But I did appreciate that you replied and acknowledged me although you had already covered my question in your video. LOL! Now I try to actively listen and watch until the end to make any comment or question on KZbin videos in general. I think your great and have learned so much for your videos. I have made your homemade butter and mushrooms on toast. I am hoping to make and learn more the more I watch. You seem like such a good hearted and patient person and from the bottom of my heart I truly enjoy your content. 😊✌🏼👍🏼

[@Tridd666]

why does he not wash them?

[@KLT-id9nm]

@@Tridd666 They absorb a lot of water which can affect cooking. Wiping them off just before cooking is better. :)

[@Tridd666]

@@KLT-id9nm thanks

[@errorcode202notfound5]

@@Tridd666 I was going to say dno ask him 😂😂😂 obvs that’s a joke lol

[@jakobrosenqvist4691]

You sir represent one of the calmest and most sensible voices online. It's really enjoyable in a sea of clickbait and fake drama.

[@samsmerdel6656]

He didn't even add salt to the seeds 🤮🤮

[@DaMu24]

Salt in EVERYTHING? Typical American...

[@uxleumas]

@@DaMu24 am i going to be wooooshed or...

[@lr8198]

@@mikepeterjack2132 Lad, EggRatt made a joke..

[@TheCotzi]

Leave his channel when you cant let people being there own

[@TheCotzi]

BTW you didnt even add al Punctuation marks

[@OldQueer]

Moral of the story: don't take the pith out of chilies otherwise they'll take the pith out of you.

[@HayTatsuko]

This is a fine pun. Here, have both of my thumbs, up and up!

[@africa_everyday]

This is plant surgery. 😂😂

[@emiliofernandez7117]

That’s sounds hot!

[@eggzii]

Ur comment is 6 days ago. The vid came out 2 days ago????

[@Bloodreign137]

@@eggzii A.S. gave him the unlisted link before it went live :p

[@lostGash]

You know they did surgery on a grape?

[@AnonyDave]

@@eggzii if ever you've wondered about that on videos, the publish date is just when the video was set from unlisted or private to public. Some channels keep videos unlisted for a while before setting it to public so they can share it with patrons or other donators. It's a confusing system until it suddenly clicks on how it works

[@Rhetam]

The usage of rage comics is so perfectly on brand for this channel and I unironically love it.

[@GabrielKnightz]

When "Emergence Theory" meets "Hanlon's razor " "never attribute to malice that which is adequately explained by stupidity"

[@PandemoniumMeltDown]

hehe, yeah

[@nursultantulyakbaycats]

As far as my knowledge goes: The capsaicin gets produced in the 'pith' (placental tissue is the right term). And by virtue of being close to the placental tissue, the seeds actually have capsaicin on them. So yeah you're pretty much right in your assessment

[@ElenMira]

Thank you for explaining. It always makes me uneasy that botanist use the same terms as in human anatomy. I don't want to eat placenta tissue. Since I learned that it is called that, I feel the need to cut it off. Even though I know it is just silly 😅

[@AFXPaladin]

I actually have the same problem at work! They recently changed how a “combo meal” works (I work in a sandwich shop), and it’s quite infuriating. Everyone always comes in and orders it wrong (by no fault of their own), and I have to explain constantly how it works. I get pretty agitated during a lunch rush, but I haven’t really thought of it like you pointed out. I’ll have to remember it next time

[@ian-c.01]

I worked in customer services for a while, it has to be the most frustrating part about dealing with people when they constantly misunderstand the simplest of things, it often felt like they were doing it deliberately.

[@AFXPaladin]

@@ian-c.01 We’ve definitely had customers like that, like asking if we toast our sandwiches when our signs say cold cuts, but to be honest it’s on corporate for the combo problem I mentioned. Though I think sometimes customers try and annoy us, there’s a dude who comes by often asking for pizza or hot meatball subs.

[@leagueaddict8357]

@@AFXPaladin Maybe the guy can get those somewhere else and mixes the places up,

[@jakobrosenqvist4691]

The question I am asking then is why on earth change up how the system works, you clearly have customers that has used the old system for long enough to become properly used to it.

[@UraYukimitsu]

@@badgerboy4448 I sincerely hope you're never anyone's boss

[@thedogskneecaps3292]

Whenever we've interacted in the comments you've been nothing but polite and respectful - Honestly it's an energy much needed and rarely seen on the internet

[@dogwalker666]

Agreed!

[@aaaaa-vy3ry]

This is actually one of the reasons I like Atomic Shrimp

[@lt.ripley1590]

I make sure that I leave nothing but good feedback for good people. I hate trolls. I often think they are so full of self hate it must be awful being them. Also would they say it to your face? Nope cowards.

[@superfire6463]

Dogs do have a weird looking kneecap....huh....weird

[@dogwalker666]

@@superfire6463 depends on the breed of dog!

[@moosh9580]

Hi Shrimp, next time you have a "where is the salt" situation, perhaps you could pin the comment with your reply. That way (hopefully) people will see that before posting the exact same question.

[@AtomicShrimp]

Thanks I sometimes do that, but it can lead to a pile-on which makes the person asking the question feel like they're being attacked (also, it seems people don't always read the pinned comments in their haste to post their comment)

[@Fridelain]

@@AtomicShrimp Make and pin your own top-level comment, no replying to anyone in particular.

[@DaMu24]

I feel like pinned comments are for more important matters, as you can only pin one comment per video (I believe?)

[@Cwmwd24]

Maybe a FAQ-come-Wiki page per video? At least then you can just link to the relevant answer rather than having to type out the same reply each time. Could also be a place to archive and curate some of the more interesting and helpful comments... Too much work to maintain though? EDIT: This might be of help... kzbin.info/www/bejne/ppPOZHV_n52JgaM

[@philaphobic]

I've noticed some channels addressing things like this, questions, or correction, or updates, or whatever, with writing their own pinned comment. It certainly doesn't fix the problem, people will still ask. But, I think it cuts down on the number of people repeating comments.

[@NightmareOni]

Mr Shrimp, since cutting my finger open when opening Nature's Menu dog food I have started to open cans with a can opener and not a pop-up cap. You have changed the way I do things now. Thank you kind soul! My finger is forever grateful

[@BeheadedKamikaze]

I hope you're okay now

[@TechGorilla1987]

My 70+ year old father who has a harder head than granite now also opens cans in this manner. He uses the side-cut opener too.

[@joshbaker2437]

This is one of the reasons I love your channel because you are introspective and interested in the world a better place by not just examining the outside influences but also weighing and judging your own internal influences

[@duetsinatimeloop]

You’re a goddamn modern philosopher man. That or there was too much nettle in my salt

[@mbjac]

I've just heard that you read all your comments, Thankyou for all your videos they're amazing and helpful and I appreciate you for making them. Cheers

[@broshmosh]

As part of my work I communicate via email to a lot of people who aren't necessarily the best at reading and/or writing. For every ten "Confirmation of enrolment" emails I send, I get at least two replies that ask me to answer a question that is answered in the email I just sent, were they to read it carefully again. I was getting extremely frustrated by this after about three months of it, and I realised I had a choice: Continue to get more and more frustrated until I started effectively lashing out at service users for asking what appears to them to be a simple question, or accept that sometimes people are just going to have the same query whether the answer is presented to them or not. My perception of "Yet another person who hasn't read the email properly" is entirely that - *my* perception. When dealing with people in such a way that you want to at least leave a neutral impression, remaining aware of the difference in my perception to theirs is key. Now I just have a good selection of stock emails to send that answer the most frequent of questions, even if they've already been answered.

[@richardpowell4281]

The whole thing about escalating patterns makes sense, and I try to remind myself of this when I'm driving and I see someone do something stupid, or speed, or drive dangerously. I try to remind myself I've driven poorly before and it isn't an every day thing. Maybe this person is just having a bad day.

[@EggBastion]

*"Maybe this (every) person (ever) is just having a bad day (all the time)."* _looks at calendar_ ...yeah.

[@PandemoniumMeltDown]

There is the "thing" then there is the perception of the "thing". Interesthing :)

[@MaverickHunterXZA]

The "Escalation of Stupidity" could be severely lessened if KZbin had a more fleshed out and organized comment section. Selecting a comment which then gets clearly and visually distinctly highlighted with an option to refer to it directly (Think quote tweets on Twitter) to make it easier to reply without writing the same stuff over and over. Another option would be a better post-upload video editor. Instead of the current annotation system which is often barely noticeable or turned off because some folks abuse the heck out of it, giving creators the tools for some very basic post-upload edits, like colored banners, text etc. Very basic stuff that can be applied on-the-fly or even better, basic video editing tools. Take an uploaded video and allow creators to splice in new footage. Oh well, a man can dream...

[@AtomicShrimp]

Yeah, it used to be possible to add text annotations to published videos, which was great for correcting errors or pointing out things that were not completely obvious. They took it away because it didn't work on some viewing platforms, but they could add it into the same editor that does the blurring if they wanted

[@ConstantlyDamaged]

There's a group working on making a comment-answering bot using a Discord service as a mechanical turk and a wiki to source similar answers so it can become more automated. Hopefully these kinds of things might start to take the load off youtube creators.

[@onyxtay7246]

Even a comment system like reddit does would be better. At least it weights comments in a clearly visible way and provides multiple ways to sort them.

[@MT-ll3tu]

If only KZbin allowed downvotes & have mod's to keep comments in check. Since it can get very draining to see people who are legit stupid just waste everyone's time, Which is a big issue on larger channels where the owners give up reading them. And just focus on there Reddit sub or there Discord server instead.

[@Lucina..]

Plot twist: Shrimp actually forgot to add nettle soup to the salt.

[@cynthiajohnson6747]

🤣🤣🤣

[@MarkW_]

Honestly, you are one of the few 'channel hosts' that gives genuine answers to comments and questions, and in a friendly and polite way. I understand it can become repetitive sometimes, but it does give a bit of a personal touch that I quite appreciate. Apart from the randomness of the topics, it's one of the things making your channel stand out.

[@lewis838]

i love that you read comments, this is one of the few large channels i subscribe to that still feels like a community because of it

[@CharemTheShadox]

Your introduction about comments hits so very hard for me. I go through that exact set of frustrations on my own channel. It really helped to hear somebody else put it into words, to hear that somebody else actually deals with the same emotions and that I'm not just some uniquely-horrible jerk who doesn't appreciate my audience. I also didn't want to withdraw from my comments as I love interaction and consider it the lifeblood of my content, though now I more understand those that do do this. Thank you, Mike.

[@koz9651]

As someone to become easily frustrated over similar happenings, I understand the frustration and trying to react to it more logically than emotionally as time passes as I've had to do the same in the past. Honestly though, I'm quite happy to see that you don't want to just shy away from the comments as a whole because I personally find your videos and the community around them to be really, really relaxing and calming when I've been having a bad day and seeing your desire to keep up with interaction is always nice

[@PandemoniumMeltDown]

But as the channel grows and the comments become in the 20k and more, one can hardly see the worthy comments in the ocean of trolls, haters and repeated comments. 266 as I write this so let's hope it stays this way :S Wait, we can't hope this channel stays small and intimate... or can we? Sure we can :D

[@MrMeAsLeS1]

I imagine reading the comment section from the creators point of view, is like me at work telling 115 people individually the time of their hearing test... 110 of them think it's creative and funny to say "What?" Every 6 months for the past 7 years.

[@vikram0bharadwajs]

All that is fine but why didn't you add salt to your nettle soup?? 🤣 🤣 🤣 🤣

[@jeffroitero4266]

I came here to write this EXACT comment, and yet even an idiot like myself could see that several people beat me to the punch. I don't why folks don't scroll at least the first FEW comments to see if their question has already been answered.

[@liamjones9115]

No he forgot it didn't he?

[@joseroman120]

Hello Atomic Shrimp. I just find lovely that you read every one of our comments. Have a great day. Greetings from Spain

[@daydreamnation3536]

There's nothing quite like having your first weekend beer after a long and tiring week at work while watching a new Atomic Shrimp video.

[@frasersteen]

Food suggestion: Caramelized garlic - chop garlic, cover with oil, microwave until garlic is just starting to go brown take it out and let it finish. Perfectly evenly caramelized garlic and some nice garlic oil. Great for Asian dishes.

[@PandemoniumMeltDown]

The oven method is old and less aggressive and roasts the garlic nicely, you keep it whole and just cut the head of the bulb. I also love black garlic and hope to make my own one day with the rice cooker method.

[@daddytwins2003]

Another great video. I like the little extras you have been putting in lately, like the stupid pills bit. That was very funny.

[@cookingwithcalmness2223]

I think it's so courteous and considerate of you that you're bothered enough to respond to comments, even after all this time. It's never an easy thing. But as a subscriber, I not only enjoy your content immensely, it's so refreshing to know that you do read our postings. I'm sorry you've had some unsavoury responses. Never mind them. Most of us love what you're doing. So don't stop or change.

[@Lilly-Gorney]

There's a similar sort of issue to what you brought up at the beginning I see all the time online where people will see two groups in the same community expressing two mutually exclusive sets of beliefs but, due to them being largely seen in the context of single posts, they will assume it's the same group of people and call them both hypocrites. I've seen this happen a lot for trivial things but it happens for serious issues too. I'm not really sure what the best way to reduce that would be, other than everyone individually being more mindful of the fact that it happens, much like the comment problem you mentioned.

[@AtomicShrimp]

Oh, that's a good observation. I've definitely seen that happen, now I think about it.

[@hpfreak080]

I see this so much around the internet and it just grinds my gears every time I do. I mostly notice it on reddit when someone will make an entire thread devoted to hypocrisy of a sub-reddit when it's really just different people having different opinions lol.

[@fionathornton]

Your channel is so wholesome and calming, in this crazy world it is a breath of fresh air, some real escapism, a break from all the gloom, just wonderful 😊

[@PLANDerLinde99]

This is the stuff I subscribed for. Man in the garden with cheese and crackers and beer. Should have had Wensleydale for Wallace and Gromit

[@oo4667]

the bit at the start was good to hear. I tutor maths in college, so I give 6 identical tutorials a week. at the start especially I found it hard to not be curt by the last tutorial, but then I remembered that they are doing it for the first time each tutorial. can only imagine what it would be like after years of teaching the same thing and hearing the same questions though lol

[@herbiehusker1889]

Were you serious about getting upset about comments, or were you just taking the pith?

[@TheWeardale1]

don't rub salt in his wound..

[@NIghthorseGrows]

Mike the way you started this video is a big reason I like you're videos. You bring some great context, at the same time explaining a perspective that most people don't really consider. Another good video.

[@AcornElectron]

Been waiting for this since the last cooking vid. Although tbh I already knew what your conclusions would be. Same as mine. Keep up the good work fella and stay safe.

[@lewke1059]

its a great skill to be able to self reflect on our own behaviours and thoughts, patience is one of the hardest things to master it's just as great a skill to be able to talk about our own fallibility, in a world of highlight reels it's nice to see this

[@MatsJPB]

Oooo, that cheese and chutney lunch looked so good, particularly that blue!

[@kajuntuite4620]

Part of what I love so much about your content is that you have a fair bit of presence of mind and self-awareness that you use to educate us as you are working your way through something; it feels like a shared experience. I find it to be quite a lovely combination which you continually use to great effect. Good show! I hope you are well and continue to enjoy your culinary adventures :)

[@AtomicShrimp]

Thanks! It really is a strange thing to happen, to find that, after doing the sort of nonsense stuff I have always done, there are suddenly a lot of people watching, and a lot of people saying things. It's sort of an unnatural situation, so instinct can lead to the wrong actions - it's something that needs to be thought about, and navigated.

[@IanSlothieRolfe]

If you had a merchandise section, the bottles of stupid pills would make a good thing to sell! It's not like you'd need to put anything in the bottle..... I suppose its inevitable that as your viewership rises you're going to be less and less able to read and respond to comments, but while you can it is appreciated! As a student I used to chop up chillies and include all the seeds (hey, free heat!) but over time I got the *feeling* that they gave what I was making a bitter taste, so I stopped doing that but I may have just been imagining it.

[@RalphInRalphWorld]

I've noticed that they are especially bitter in dried chilis. However, I don't notice the bitterness in the fresh chili seeds.

[@austinthrowsstuff]

I feel there is also a membrane on the seeds of some peppers that is really thin but I always assumed VERY hot. The seeds arent my favorite with texture, even when ground up, I laughed so hard when you talked about the comments and I was trying to remember what you snapped at me about, then you said how you open cans in specific ways! That was totally it and you were actually nice in the replying after. I absolutely love your channel. I can’t do hot peppers too much anymore tho, my hands go on fire after cutting up 1...and I’m a wussy with the heat in my food

[@stoppropaganda2573]

I've commented before and they were complementary, no response from you and didn't I expect one so ... keep up the diversity and I'll keep watching, fair enough?

[@catliciousoz]

I love this. I'm quite new to your channel, and naturally have questions, however, I realised that there is A LOT of content here, and just figured, as it turned out correctly, that my questions would end up being answered with the more content I engaged with. Love the way you deal with this. Thank you for being you. :)

[@bmo14lax]

Really like how you think of things differently and spell them out, even if you think it may be obvious to some people it is soothing to me for sure. I find myself trying to play devil's advocate on a daily basis to try and see other sides of things, and the way you wrote this video reminded me of this.

[@carpetfire7862]

I love you're videos. You're very understanding and calming to watch. Such a refreshing thing to see some people are still striving to be better and understand others. You are loved my man!

[@mikedrop4421]

Oh no, Babatunde has him eating chillies straight up.

[@owllymannstein7113]

Do you think we have to worry about him starting to open cans with a knife?

[@Ersalin]

I think you put into words the same frustration I’ve experienced replying to people in my own video comments. Comments are my favorite part about doing YT- interacting with my audience and reading about what they think. I try to reply to everyone I can, but it IS a double edged sword. It’s nice that you validated my feelings after hearing about “how do you do this one specific thing” on my tutorials when I’ve answered that twenty times and made a pinned comment explaining that thing. I have to stop myself from replying in anger, back off, and maybeee copy/paste the nice answer I gave someone else! There’s also the frustration of having replied to far more commenters than have replied to me. Not that they owe it, but that the conversation stops! Thanks for this video, absolutely love watching old or new ones from your channel! It’s a safe place for exploration and you feel like internet family :)

[@IldefonsSkrzypifurtka]

>AS have trouble breathing >subtitles - "[music]"

[@HayTatsuko]

This is brilliant. My first job involved many things, but the one that was really important for my personal development was dealing with tech support for computers and software involving customers who were most decidedly NOT computer-savvy. It helped that many of them were treating me as the professional in the situation, and were willing to listen... and in turn, I learned to understand that while I might be hearing similar questions repeatedly, it was more a symptom of "this concept is new and maybe confusing to each user" than "time to bring out the clue-by-four". That attitude of putting myself into the other person's shoes has served me VERY well over the decades since.

[@stevematt89]

Love your videos, me and my wife love everything you do :D - Keep up the amazing work.

[@2999michaeljackson]

Love that I know you've seen my compliments on your videos. You really bring joy to my day when you upload!

[@lydialady5275]

Silence is the gold standard of valour. If you have nothing kind or edifying, say nothing. Treat others how you want to be treated. To be crass, everyone has an opinion, but that doesn't mean the other person cares about it. There are so many ways people are rude, and it's senseless, but I thank you for putting up with it all, because I really enjoy your work here. It's soothing, and relaxing. And, it's your house, so you get to decide if you want to use a can opener.

[@redhdmomma7880]

I love all your comments in the videos! I am in the US but have lived in the UK. I enjoy your nature walks, commentary and love of life and food. Keep up the great videos!

[@JeghedderThomas]

You're a human being and the internet is large. Never worry, you're well understood. You're appreciated for your very diverse channel - thanks for sharing.

[@PandemoniumMeltDown]

Correction: The net is vast and infinite - Motoko Kusanagi

[@Pinkfox56]

Thank you. I found your channel whilst looking for a way to make my very first chutney due to a glut of over ripe cucumbers and a few other ingredients that I didn’t want to go to waste and it worked really well. It’s very tasty and my family love it. I looked for the update on yours and couldn’t find it it so I’m happy that I checked out your chilli video. Great scientific approach to see if removing seeds makes a difference. I’m a bit wary of using chilli but a lot of chefs use them in many recipes and I haven’t taken the plunge with using them yet. Thank you and much love. ❤️

[@raspberryslush]

As a chilihead, I know a bit about chilis. The pith is the hottest part of the pepper because it produces the oils that coat the inside of the pepper with what makes it hot. It is a big fancy word I can't spell off the top of my head, so sadly, I won't be using it. Pepper seeds are just seeds, they're stem off from the pith so naturally they will be coated in said oil. In longer more seed dense peppers, like the birds eye, the seeds there take up a lot of space and will be covered in a fair bit of the oil. Also, the top part of a chili, towards the stem, will be hotter than the tip. Mainly because of said pith producing oils. And a little fun fact, in reaper peppers and other super hots, if you cut them open you can see the oil on the inside and it is a little shiny. I have even seem some peppers with just thick beautiful layers on the oil on the inside and they just burnt wonderfully. Now I know this is getting long, but thanks for making the video, and pointing out pepper burn on different parts of the mouth. Pepper burn is a bit hard to explain to people who really don't eat stuff, and I just like hearing more facts about peppers spread. The mouth burn thing even carries over to superhots, for example, a reaper will mainly burn and target your throat, while a milder pepper like a habanero just covers the entire tongue in a more stinging type of burn.

[@mgratk]

Mike, love your vids, love your interactions with people in the comments. It must take a lot of time to interact with so many folks. And I just want to add that your descriptions of foods are consistently the best and I've seen, heard, or read anywhere.

[@nghtwng1572]

We Need Jenny Merch!! "Yeah/Yes It's Nice..." 🤣🤣🤣

[@DannySB991]

I have to say Mr Shrimp I look forward to your videos every week. They're so wholesome and relaxing. Really nice to watch after a working week.

[@vermis8344]

Scrape out seeds or scrape out the pith? The correct way to prepare a chilli for cooking is to chop it up, flesh, pith, seeds and everything, and throw it all in the pan.

[@HomebrandFishfood]

I congratulate you for responding to most and reading all comments. Not many youtubers will put that much effort into their fan base

[@strayling1]

I sympathise with you on the repeated questions. As a Brit living in the US I've learned to react gracefully to being asked what is my accent by every new person I meet - of course they're going to ask, and there's no way they could check the comments first. Admittedly I do sometimes get a bit snarky. Them: "What's that accent?" Me: "What language are we speaking?" I've even learned to live with the occasional accusation of being Australian!

[@PandemoniumMeltDown]

Australien... how dare they! G'day mate :)

[@strayling1]

@@PandemoniumMeltDown No worries ;)

[@rdoes6696]

Can't wait for pepper season here. Spring is calling my name. There is oil all over the seeds, you should test after swishing them around in a little dish-soap to remove the oils. Have to be very cautious with the super-hots because that invisible oil can get all over without noticing, and can stick around if you don't really scrub your hands well.

[@AcornElectron]

Yes man! Cheese and biscuits on a day like that is always where it’s at! Perfect!

[@freemind2pointo]

Literally so glad to be able to watch your content. It is fantastic and inspiring on so many different levels.

[@Re0Search]

Just had the unluckiest week in my unlucky life. Judt got back and relaxed and thabk god he have uploaded a good video

[@Budehgong]

Since you read all of these comments, I feel obligated to express my appreciation for your work :)

[@aaronmarko]

Semi related, I think this sounds like a perfect opportunity to make your own stock cubes!

[@squidthekidrsatthesquidarm4338]

This is fascinating. Honestly, I’m pretty amazed that you’ve read all your comments. I love how informative you are!

[@Blatidae]

The pickle looks amazing! One of these days, I'm going to have to stop being a coward and be a bit more adventurous with cheeses. My limit is Cheddar and Red Leicester! Think I'm missing out!

[@ferrumignis]

There's a whole world of amazing cheeses out there!

[@PandemoniumMeltDown]

People find mimolette scary but I find it's just an incredible chedar when eaten in small bites (so expensive and tasty, one doesn't need a lot). So many cheeses, so little time. Triple cream brie, without the "skin" is so charming and addictive... Comté is fantastic too, so creamy, salty and rich... I could go on and on and on...

[@Blatidae]

@@PandemoniumMeltDown I might have to try some brie or something to begin with! I can't get my head around blue cheeses! Your suggestions sound quite coward-friendly! :D Thanks for the tips!

[@jonathanrichards593]

There's a cheese from the Haute Savoie region of France called 'reblochon'. The authentic item smells really rather bad, and tastes very good indeed. Blue cheese is an acquired taste for most people, but there's little better than a good Stilton.

[@PandemoniumMeltDown]

@@Blatidae Heck, I can get my anything around blue cheese!

[@matthewness435]

Thanks for being such a humble, fun, and genuine creator. I really appreciate your content

[@africa_everyday]

Eva wants pickle too😂😂

[@AtomicShrimp]

I think she can recognise the sound of cheese being unwrapped from a mile away

[@africa_everyday]

@@AtomicShrimp wow, that's impressive

[@LeeHutch89]

@@AtomicShrimp Me too Eva, me too 👂🏻

[@PandemoniumMeltDown]

@@AtomicShrimp ... and the sound of a knife spreading butter on a toasts :P

[@KJVkatie77]

Your ability to analyse and evaluate KZbin commenting etiquette is absolutely mind blowing! Your insight and rationale are so refreshing 🥰

[@mdamaged]

Sounds like there's enough salt in this video to make up for the salt they seem to think you did not add in the other video. joking

[@madeline99awfulradiatorlove]

I think it's so sweet of you to read comments and even if u just checked like a few each video it's still really nice of u to like, just interact with people? it's rly cool to see u just having a normal conversation and paying attention to ur audience which like u obviously don't have to do and its rly appreciated, thanks so much for ur awesome videos they really help me a bunch when I'm feeling not so great ❗❗❤️

[@tacocatt6808]

People believe chilli seeds aren’t spicy?

[@AtomicShrimp]

Yeah, I think it's a case of people taking the fact that the pith is the hottest part, and falsely inferring that everything else is *not* hot

[@tacocatt6808]

@@AtomicShrimp hmm that would make sense, since the pith is definitely spicy, I guess they think the pith’s spice rubs off on the rest of the chilli

[@msjkramey]

I'm so jealous of your cheese spread! And I've been so curious about how those pickles were going to turn out because I've never had anything like that but I think it's a great way to prevent food waste, so thanks for the update!

[@cammymillard7385]

the drier and meaner it looks, the spicier it is

[@thedoctor5844]

I can relate to the frustration of answering the same questions over and again, I've been in a very niche service industry profession for most of my life and it can be overwhelming to answer calmly the exact question I've just answered in a slightly different way. I'm sure you dealt with that in your career in I.T as well but at least in a professional setting you have a reasonable expectation of someone being genuine and not just trolling or behaving negatively just to do so, usually. The hardest part is realizing you have been handling the situation wrong and identifying the solution to fixing that, I respect that you not only did that but publicly and apologized for past behavior. Its an inspiration and honestly that type of personality trait along with your sincerity and genuineness earned my subscription and make me look forward to your videos. Thank you for your content.

[@MontieMongoose]

Prepare for some spicy comments.

[@XenosInfinity]

Very interesting to learn about the peppers, thank you for going over that. We're planning to grow some in our garden this year, and now I actually know what to check before we try using them in recipes so I don't overdo it for the rest of my family - my heat tolerance is significantly higher than anyone else's and I want it to at least be edible by everyone.

[@ppenus_]

Are you and africa everyday planning to meet up at any point in the future?

[@unnamedchannel1237]

With covid about? I would have thought unlikely

[@ppenus_]

I see

[@FullMonterey]

I've had a couple of interactions with you in the comments and they've always been nice. I really appreciate that you do read them all and that you try to keep this connection with your audience. Thanks, Mr Mike!

[@bradasstv]

I get what you are saying. I am the same way. I even get annoyed with some of your comments. The can opener one is a big one and I had even recently brought it up to you. It's often the way people go about it. Instead of saying hey, did you know you can open a can from the top, a lot of comments do come across like "hey idiot, you're doing it wrong" even though you know good and well they don't know what they are talking about. A lot of them are just regurgitating the info they seen in said video and probably haven't even tried it themselves or they would have seen it makes the top of the can sharp and a lot of us don't like that lol 😁👍

[@ferrumignis]

I think Mike is being too kind, I'm certain many people read a comment and can't help themselves piling in with more of the same.

[@bradasstv]

@@ferrumignis I can't disagree with you. I was talking with him recently because I noticed a lot of his old videos he would do funny cutaways when he was eating something because there are people who actually complain when they hear someone chewing food... On food review channels. It's insane. You can't take hearing people chew food? I've seen other channels do it too. If you ever watched steve1989mreinfo he cuts out every time he chews or apologizes for it. He's a food review channel. It takes him a lot more time and effort to cut out the chewing, for something that shouldn't be an issue. If you can't listen to someone chew food, I don't know, maybe don't watch food review channels on the internet if you are that sensitive lol

[@ferrumignis]

@@bradasstv Exactly how I feel. I think pandering to these people is ultimately pointless, the real fans discover and watch these channels because they like what they see. Trying to keep the noisy minority happy is destructive.

[@eldrichnemo9312]

Thank you so much for the first part of your video. I struggle with patience at work in the exact same scenario: getting the same questions over and over that I feel ought to be plainly obvious, but it's just the same question from different people. I too have been too sharp in the past and am working at being kinder to those genuine questioners. I also appreciate your acknowledging how there's still no excuse for abuse, too. I have a relaxing weekend to look forward to, but next week when I find myself getting impatient I'll try and remember what you shared.

[@felipelecot9742]

Maybe a faq pinned comment may help. I love your content!

[@curtismorey2305]

I appreciate your transparency. Thank you for sharing your life with us.

[@gordslater]

you forgot to add salt to the chillis (ffs)

[@kimvibk9242]

🤣

[@PandemoniumMeltDown]

:S Second itteration of the Salt on peppers

[@TinyFitnessHouston]

As a personal trainer, I answer the same three questions all day and offer the same two reminders week after week, in different guises. I pride myself on “beginner’s mind” and on meeting folks where they are...but my humans are live and I think that makes a difference.

[@mikegreen3485]

Salt?

[@Fridelain]

I read the comments alredy there, and their replies, before asking the same thing that already has been answered. Yes, sometimes they get lost in a sea of irrelevant coments. You can pin a comment so that it stays at the top. Anyone that chooses to ignore it deserves the abuse.

[@maddy02_]

Doesnt really work with the dense people. They just dont think that far or read or do research.

[@eclectarama]

maddy 29 Yeah, you need to do your research...

[@lobomatias422]

Mr. Mike I love every one of your videos and thank you for sharing your thoughts and videos! Keep up the great job ☺️

[@soggy_auggy7191]

*sees atomic shrimp posted 2 minutes ago* I've never been so early Edit: YES! IM SO HAPPY YOU SHOWED BIRD'S EYE CHILIS! WE EAT THEM A LOT IN VIETNAMESE COOKING!

[@scotteverett7834]

If I could like this more than once I would. And I thank you for it and for your channel. And also for the patience when I asked about flour for your fish and chips recipe 😅 in my defence I'd had a couple of homebrews!! You do you, that's why we're here, keep it up 👍🏻

[@LeeHutch89]

Supossedly pickling chilli’s in vinegar makes them more spicy.

[@vermis8344]

Tabasco fan: can confirm. (Also, from eating something spicy after salt and vinegar crisps 😜)

[@mingpingxie3563]

@@vermis8344 WHAT THE FUCK, WHY ARE YOU EATING SALT AND VINEGAR CRISPS? HOW DO YOU LIVE?

[@netheniahscrim2787]

@@mingpingxie3563 I live in the UK and salt and vinegar crisps are one of the most common flavours. Where do you live that doesn't have them? Also, out of interest, do you have cheese and onion? That's probably THE most common flavour here other than plain salted.

[@mingpingxie3563]

@@netheniahscrim2787 Cheese and onion all the way, best flavor EVER.

[@andreabrucculeri1025]

You responding to comments is part of what makes this channel so great!