White & Green Lasagne (Made With Weeds From My Garden)

[@Skipti_LLC]

Being subscribed to you is like being subscribed to four different channels that all cater to my weirdly specific interests (making food with strange ingredients, gadget scams, scam baiting and budget living)

[@andersbendsen5931]

If he developed a taste for black powder firearms, this would be the only channel I'd ever "need"!😉🤷🏾‍♂️

[@brianartillery]

​@@andersbendsen5931 - Just give him time. 👍👍👍

[@mevesusufres]

Me (after visiting regular English classes): This is grass… there are some plants, flowers. Me (after watching Atomic Shrimp video): This is Hemlock water dropwort, deadly poisonous.

[@joshuaschritz8151]

This over here are chives from my garden. Very delicious.

[@emiliofernandez7117]

I love hemlock water dropwort ice cream it’s so delicious with fools parsley sauce

[@soos1885]

*Dad iam just watching an older man making lasagne made of weed*

[@papayer]

@@joshuaschritz8151 Nom.

[@hug_bug]

Я не знаю названий многих растений, которых он показывал, на русском, но я знаю их на английском:')

[@Febbey]

I love that "I'm making it for flavor and texture, not Instagram."! Really inspired by your down-to-earth videos!

[@andersbendsen5931]

I low key hate Instagram. 🤷🏾‍♂️

[@kaisalmon1646]

Lasagna is one of the few food I think actually tastes nicer reheated the next day. Something about sitting in a fridge for 24hrs firms up the layers fantastically

[@MeCooper]

Hi?, Um, I'm sorry but reading this made me want to curse you and you're entire family for generations to come. Only because I grew up with some Italian blokes hahahha apparently reheating any kind of pasta is a sin and microwaves are pretty much the devil himself. 🤣 _(For internet reasons I just wanna point out that this is all in good fun. I don't mind reheated lasagna either, Can't stand reheating any other pasta tho haha)_

[@Z18-i3n]

@@MeCooper LMAO

[@alex10991]

@@MeCooper Haha but why do Italians hate this fact so much? There's a reason lasagna is so common on menus

[@Wilantonjakov]

@@alex10991 go to Bologna and you will see why. almost everything is made locally, without modern technology and is eaten the day of. Amazing and beautiful culture.

[@ricos1497]

@@Wilantonjakov it's an amazing place. They've got a cracking McDonald's next to the bus station.

[@superalsters3484]

Taking a nap with the sounds of the pouring rain is the best thing ever!

[@MeCooper]

It's been raining here _(Aus)_ for the past week or so and it's absolutely gorgeous. I don't even care that it's 4°c at night, I'm keeping all my windows open to hear the sound of the rain hitting the leaves. 🥰

[@luna9050]

I didn't realize how early I was to watching this video. I've been binging this content lately and I'm not even super into nature. His voice is just so relaxing for me that I put it on while I'm doing other things.

[@chrisp2642]

My girlfriend broke up with me last weekend and I’ve been devastated. Unable to eat or sleep properly. But here I am being soothed by Atomic Shrimp.

[@BumpofKevin]

omg i feel the same. I sleep to his videos. lol

[@keltonrynard1024]

SAME HERE

[@thewrastler]

Yes. Right up there with the voice of Adam Curtis

[@WeSombreGhosts]

@@chrisp2642 Sorry man thats ruff , Iv been there before so know how u feel !!

[@SythraWolf]

I really like how you show that even in your own garden, you can get non-edibles mixed in, so to be aware. I am always surprised at how often people think that just because you tend a garden, everything in it is edible, without thought of the possibility of wild plants growing in the same area. I have heard some rather unpleasant stories of friends growing herbs, and thinking that since they have a garden, that nothing but what they put there will grow there, and getting sick from eating the wrong thing. [ Thank fully just mild issues ]

[@unnamedchannel1237]

Must be town folk for sure

[@kayagorzan]

Yes indeed

[@JackBrice6]

Sun Spurge is my biggest enemy at the moment being a gardener (maybe 2nd to the weather of South Yorkshire putting me out of work) It seems to be in abundance this year and I’m clearing flower beds daily with 90% spurge in them. Worst part is customers trying to be nice and do some weeding before they’re next booked in and ending up with serious rashes and burns on their hands and arms. Think it affects some people worse than others, I know it gives me some nasty red rashes on the arms but didn’t affect my partner at all. I believe that ingesting it is a common cause of liver failure as well. Overall, Sun Spurge is the devils work!

[@AtomicShrimp]

I think the seeds must persist a long time in the soil - it doesn't seem to matter how diligently we weed it, it just comes back.

[@douglasparkinson4123]

you could say its being a ... sun scourge!

[@rolfs2165]

When I grew up, we had spurge (not sure if sun spurge or another one from that family) in the garden and my sisters thought the sap was lotion. As a result, my mum got a box of sterile needles from the doctor and was picking their blisters open all summer. Luckily only on their arms.

[@RonJohn63]

@@rolfs2165 please tell me your sister was six!!

[@pepre7594]

@@rolfs2165 ooh that's nasty

[@joelcheetham1152]

Watching this made me hungry so I went to the shops and bought everything to make mushroom and spinach lasagne. It was amazing so thanks for the inspiration.

[@YvonneWilson312]

A video of Eva furiously digging would be such a delight! Pure ASMR for some of us.

[@echoagenda659]

I'm not at all surprised that Shrimp is an odd-sock man. Respect ✌️

[@sure7308]

You really can tell the quality of a video by the comments. They almost all seem to have a read more button and all bring up a humble and valid point of the video. I really do love the internet sometimes.

[@deeriehs4777]

I’m from Texas and I call them lime-a beans. Love your channel! ✌🏼&❤️

[@KlyeKlyeKlye]

I love these kinds of videos, there's something about that them that just feels nostalgic in a way.

[@PandemoniumMeltDown]

Must be the rain.

[@TomTom-ol7mz]

@@PandemoniumMeltDown Or the table cloth. :)

[@victoria_lucia]

I feel like cooking is sacred knowledge that is transferred slowly, you spend lots of time learning from someone as you listen in a kitchen. Thanks for being my (delightfully) opinionated English uncle and bestowing this invaluable wealth of knowledge upon us!

[@theuncalledfor]

I just improvise a lot.

[@PandemoniumMeltDown]

@@theuncalledfor Well, I was told by a chef to always master a recipe before improvising. Some time I just go all out experimenting. Yet a classic rarely leaves room to improvise. But I'm such a rebel in a kitchen. I recommend trying something insane: (I don't know the english names) Raspberry Daquoise cake with white chocolate gavotte and candied pistachios crumble layer and white chocolate chantilly mousse top :P Gives meaning to the saying "hard work pays" Once one knows how, the room to create is revealed.

[@SMTRodent]

Just had a lovely 'virtual afternoon' courtesy of this video!

[@TheDizastarmaster]

I like to put salt in the water when soaking plants to eat this helps kill bugs which are then easier to rinse off.

[@PandemoniumMeltDown]

... or makes the remaining bug cadavers tastier, as well.

[@Filbie]

@@PandemoniumMeltDown it’s a win win!!

[@lunab541]

Poor bugs... but I guess the alternative is drowning

[@PandemoniumMeltDown]

@@Filbie Indeed. If I'm to eat bugs, might as well make them tasty bugs.

[@dylantrinder1571]

I saw that you had some stormy weather on the south coast, I hope Eva wasn't too stressed? Lasagne looked great, I'd love to see you do different versions of that dish throughout the year using whatever ingredients you can find or are in season. Maybe a homemade ratatouille during the colder months to accompany rather than salad? Thank you as usual for sharing Mike.

[@brianleslie19]

I misread the title as ‘made with weed’ and I got excited. 😂

[@iannonhebel677]

the sound effect of adding the spinach spluttering, crackling, spitting explosions was a real treat.

[@alejandroalessandro7820]

Aaah! Sitting outdoors when it's bucketing rain on a hot day is a rare delight in the UK

[@BonJoviBeatlesLedZep]

Commented on the last video about my diagnosis. The operation to remove my tumour is scheduled for this Tuesday. Very pleasantly surprised to see another video before I go in for it. Thanks again, Mr. Shrimp!

[@KovietUnionDefector]

Sun spurge....all I can think of is coin squirt!

[@michaelkobylko2969]

Shame sun spurge grows in a toxin clode.

[@Gate_Captain_DW4]

@@michaelkobylko2969 Then I must know if the lasagna has been glarded or not.

[@lydialady5275]

That's a wonderfully skilled digging pup. Adorable. Thank you for the lesson on sun spurge. Foraging does require care, because if you don't know, things can get bad fast. Washing your bounty is another chance to double check identity. I love the thought up lasagne dish.

[@fparadise1979]

i like the disclaimer "this is not an official lasagna recipe" LOL maybe it will help keep the Italians angry about food away from your comments section

[@AtomicShrimp]

We can but hope

[@PandemoniumMeltDown]

Just tell them they have McDonalds too. Helps them focus on the real issues ;)

[@owllymannstein7113]

Well he's been accused of angering the "largest continent on the planet" so one measly country shouldn't be that big of a worry.

[@fparadise1979]

@@owllymannstein7113 oh yesss the palm oil recipe right? I remember that

[@AtomicShrimp]

I say if someone has gone to the trouble of getting all bent out of shape about how my fumbly kitchen antics have somehow hurt their country's pride, they've worked really hard for that anger - who am I to deny it them?

[@xf3s_]

looks awesome!! loved the rain shots, and that cheese sauced looked GREAT

[@robertdoherty2001]

Lasagnas are best cooled, refrigerated and reheated the next day. The flavours are incorporated and it holds together beautifully. When originally baked make it rather ‘soupy’; it will dry out well, but have some sauce handy in case it’s a bit too dry.

[@WagonPilotAdventures]

The hardest part of making lasagna is not eating it fresh out of the oven. :-) I also try to make spaghetti sauce and chili the day before to let the flavors mingle.

[@kath09is]

Your videos are just... I can't explain it. It's just so so comforting. I wish you and your family good health and fortune.

[@MamaLinz123]

I just adore your videos, they are so incredibly relaxing and informative…you are the Bob Ross of KZbin ❤️

[@licerice8881]

man this looks so tasty... might actually try this myself!

[@DaCheat100]

I also really like nutmeg in my white sauce / bechamel / cheese sauces, but I always add it at the end. I appreciate your tip about adding it earlier and giving it time to infuse within the sauce. So, thanks. And much love from regional Victoria, Oz.

[@TankEngine75]

Is this a Recipe video or a Foraging Video? Atomic Shrimp: Yes

[@BaconBabe87]

Its abit of both lol

[@TankEngine75]

@@BaconBabe87 Yes

[@kitchenworker446]

I never knew you could eat chickweed...Ive got loads in my garden... I am going to try this, I really enjoy your cooking videos the best Mr Atomic Shrimp.

[@TheFool2cool]

Please make sure it is chickweed!

[@andersbendsen5931]

@@TheFool2cool you can never be too careful. 👍

[@douglasparkinson4123]

another excellently crafted little video. i really enjoy your more unconventional cooking videos.

[@ollieb9875]

When the world seems to be losing its head, Mr Shrimp delivers another wholesome video. Thank you for making these sir. Be well. 👍🍻😀

[@blameitondan]

Your channel makes my heart warm

[@oscarguijarro2000]

My lord, just what I needed to start the day with this hungover. Hangover? Whatever, everything hurts. Keep up the good work, Shrimp!

[@badsenseofhumor]

Your cooking/foraging videos are very comforting to watch.

[@mrP278]

The thing I love the most about your videos is your realness.

[@raymcdonald6734]

What a truly wonderful meal you have made out of your garden 🪴 and your imagination! Thank you Shrimp 🦐

[@SeanORaigh]

I'd never noticed the relationship between cheese and mustard. I did make the Welsh rarebit sauce the other day and now that I think of it I couldn't taste the mustard. Seems like it just enhanced the overall cheesiness.

[@Peyton1218]

Part of it is that mustard is a natural emulsifier. That is why it's common in cheese sauce, mayo, pan sauces, and salad dressing- all things that require emulsification.

[@MamaLinz123]

I’m obsessed with the cheese and mustard combo. I always make my cheese sauces with lots and lots of Coleman’s mustard. Absolutely delicious!

[@explodingtomahawks7589]

I was completely unaware of adding mustard in cheese sauces. Now I'm curious as to how it tastes so I'll have to do that next time.

[@edward4828]

I'd love it if you made a series called Sunday relaxation, Sunday viewing etc. A series of laid back, relaxed videos such as this one. Perfect for watching on a relaxing Sunday. Also- very few of the youtubers I follow upload on Sundays!

[@kjdude8765]

He has done similar type videos before. I think they are labeled as Slow Videos or something like that.

[@arwen-_-E.M.P.]

Butter beans are Like really big Lima beans! :D I like both of them.

[@mrshannonite4016]

You drinking tea in the rain reminded me of village cricket for some reason, totally relaxing.

[@lorenrobertson8039]

Oh I adore chickweed! I used to enjoy going out and foraging for edible and medicinal weeds. Very happy to see such a popular youtuber making a video on wild edibles!

[@pinkiesmum]

You are so resourceful! Keep sharing! I love your videos. Very lucky to have rain in the middle of summer. Here in Malta it is scorching hot and we haven't had a drop of rain since January. We cannot even keep weeds alive!

[@lorenrobertson8039]

I do clean all that I gather from out in my urban yard with cold water and a good bit of white vinegar to kill any bacteria from possible animal waste and insects also. Rinsing it well after a few minutes. Then I can put it in salads or any other dish that I'm making. I am disabled now, and unable to get outdoors easily and I do miss my old life. I love the spice plant tops to spice things up also. There is so much out there that most think are weeds to put poisons on that they could eat. Wild plants generally have so much more vitamins and minerals than the crap you buy at the store. Thank you and greetings from the US.

[@RoNPlayer]

Spinach-Lasagna is our favorite way to do meatl-free lasagna! Although we city-dwellers must use frozen spinach :D

[@brewski118sempire]

I am not a huge fan of cooked spinach so I put mine in raw and it still gets cooked but not as mushy for me.

[@jshaw4757]

Grow some giant winter spinach it will grow anywhere you want..the seeds only cost a couple pounds on ebay

[@johnromero1029]

Interesting take on lasagne. Bravo, mate. Say hello to the wife, and my favourite Doggo.

[@juicedgatts9091]

this is the greatest channel seriously

[@k8eekatt]

that You select such interesting music! I appreciate seeing the care you take gathering greens. I am careful when I gather plants but I am a lot more cautious after seeing your concerns.

[@PandemoniumMeltDown]

You sir are gifted. Cooking with simplicity is important. I'm unimportant and cook accordingly.

[@evelinharmannfan7191]

I used to make lasagne with gout weed (also called ground elder) Aegopodium podagraria. Very tasty. And very healthy.

[@BlindBabeBeth]

I could eat butter beans by the can-ful. They are yum. 🤤 Lasagane looks great!

[@brianmurphy8790]

I'm quite surprised you didn't pick a couple of them nasturtium leaves. My garden is full of them, along with borage and chickweed. The nasturtium and borage flowers look great embedded in vodka/fruit jelly, also served as a garnish on ice cream that goes with the vodka/fruit jelly.

[@benholroyd5221]

Flowers in vodka jelly? Are you a really posh student? Do you add a parsley garnish to your pot noodles also? Or is it a tactic to make you feel less alcoholic?

[@brianmurphy8790]

@@benholroyd5221 1: Nope, I'm a rough northerner from a council estate who knows how to impress the ladies. 2: Nope, I bake my own rustic bread encrusted with papaver somniferum giganteum seeds. 3: Nope, I swig whiskey from the bottle.

[@benholroyd5221]

@@brianmurphy8790 now I suspected a Yorkshire connection from the pic. Name and whiskey suggest Irish... Which puts on entirely different spin on the alcoholic angle. But I can relate the the alcoholic SO too ;-) Ps I too like poppy seeds on my bread.

[@brianmurphy8790]

@@benholroyd5221 You could say I've got a 'mixed heritage', that being Irish, Welsh, Scottish, Italian and born in Yorkshire - so, I guess I'm undoubtedly English...lol... I'm not a massive drinker, but when I do it's gotta be whiskey or maybe a chianti.

[@benholroyd5221]

@@brianmurphy8790 Well I'm a Yorkshire man myself, so I have to forgive that personality flaw, with some Welsh in there as well. cocktail idea: chiankey. Served with a borage leaf!

[@stevefranpimblett8257]

It might be time to invest in a pasta maker methinks. Another excellent video and meld between foraging and cooking. Always a pleasure to watch one of your videos. Wonderful content. Thank you.

[@lorenrobertson8039]

Oh how I would love to eat your dish prepared here! My goodness that looks divine!

[@patricialavery8270]

One thing I hated in Texas was the Snowbirds.(Eastern incomers).They would move in,cut down the shade trees,rip out the Bermuda grass which would survive well and replace it with fancier grasses that take trucks full of chemicals and barrels and barrels of water to keep green.They would not only spray toxins on stuff like your chickweed,but even on blooming wildflowers.Also having,every one of them,cut down that big old tree in the South/Southwest part of the yard the old folks had planted,they would bitch about the sun and heat on that side of the house and buy all sorts of awnings and window film to keep their air conditioning bills a little lower.You know,excatly what that big old tree did for free,but they didn't like it shading out their fancy non-adapted grass.Good looking stuff.I think your Butter beans are White Runners,ours are big dried limas,delicious cooked with seasoning ham.

[@jessiegunnes]

You are wearing two different colored socks...I love it... a man after my own heart lol :)

[@Ghost_Of_SAS]

Thank you from Italy for saying "lasagne" instead of "lasagna", you are a good man.

[@justme-vu6yj]

I love dogo. Eva is such a cute and funny dog

[@juliawitt3813]

That was so interesting.... The chickweed etc. I have it here in my Johannesburg garden ....new perspective for sure. I never pull it out , but I might just fry it with some garlic and pakchoy soon. Thanks for the very informative videos.....

[@azgardenlover370]

It goes nicely raw in salad as well!

[@LordRaptor]

Green lasagne? interesting, I've never heard of that before, but I do love me some spinach, so this sounds like a good idea.

[@andersbendsen5931]

If you cook it up separately before assembly, kale can be used for a bit of added hipsterness. 🤷🏾‍♂️😉

[@theheretic65]

Beautifully done, sir.

[@TJEssary]

Here, in Texas, we also call those butter beans. But, lima beans are the smaller, hard, green version. Supposedly the same plant, but never taste the same to me! I like butter beans, but find limas to be bitter and mealy.

[@missmaryhdream6560]

Good morning x lovely recipe. Looks delicious 😋. Well done.

[@melodybrohinsky7242]

I had some interesting edible greens come to my garden with a load of sheep manure, and chickweed is one of them. Purslane is another that I'm even more excited about, and its most notorious look alike in my area I've found is yet another spurge! That milky sap is a good tell.

[@thexbigxgreen]

With fresh pasta, I really enjoy how delicate lasagna can be when you roll it very thin and make it with many layers. It's unlike anything you would have experienced with the classic lasagnas that you get normally.

[@CatsPajamas23]

Happy Easter Shrimp, Mrs Shrimp, and Eva!

[@disgruntledkitten9127]

Great video as always. I've started to take notice of the weeds in my garden and I'm starting to look them up, hope in a few years il be confident in identifying them and maybe finding edibles! Also, handy hint, when making a bechamel sauce, I find it easier to use hot milk after you make the rue, it thickens a lot quicker!

[@hingeslevers]

Hot roux, cold milk, no lumps! -Chef John

[@dianebondhus9355]

Very creative and delicious looking! ❤

[@sjgambler9178]

Absolutely fascinating ! You really make such an amazing assortment of content. This was great !

[@lombrosis]

Looks delicious! I'm in awe of your cooking skills.

[@nticompass]

Looking it up, yes in the USA "butter beans" are known as "lima beans" :-)

[@Defectivania]

this looks unbelievably tasty, I really want to make it!

[@jamiegreenham4140]

I normally put the grated cheese on near the end of cooking in the oven just so its more gooey on top.

[@hollyalbans306]

This was great. I love your cooking videos gives me so many great ideas

[@Filbie]

You talking about this not being “authentic” lasagna made me think of that Tasting History episode. Seems pretty authentic if you view it from that lens!

[@TheMimiSard]

I offer my sympathy about summer afternoon storms, they are a common feature of Brisbane summers too.

[@mikesantiago14]

hello, mr. shrimp, have you ever thought about undercooking the pasta just about a minute, and then putting it into the sauce (with the fire still on) to let it finish cooking whilst in the sauce? (talking about spaghetti style pastas, not these lasagna style ones ofc)

[@srowley85]

Thanks for this. I might have to dust off the pasta maker and give something similar a try. Someone may have mentioned this in an earlier comment, but I'm guessing fava beans are a good match in the US. Lima beans are pale green. They're served mostly in the southern US cooked with bacon. I've seen few of them since I moved back to the northeast.

[@AtomicShrimp]

Any sort of white beans will do I suppose

[@thinkublu]

I hope y'all are having a lovely day 💖

[@Jessica-scott]

Just love watching your videos they are so rewarding and informative especially when you let us know about toxic plants. Thank you so much. Also where did you get your nutmeg grinder looked awesome would love to try buy one if I can find somewhere to buy it from. Stay safe and another awesome video

[@deleted2935]

i think you may be one of the most interesting people on this website

[@theuncalledfor]

I once made meatballs with waaaay too much salt. I compensated by boiling them in the sauce for a long time, and not salting the sauce. The end result was still a little too salty, but enjoyable nonetheless. I id manage to leach some salt from the meatballs. Protip: when your salt shaker is out of salt, don't use salt directly from the container unless you know what you're doing. Refill the salt shaker instead.

[@AtomicShrimp]

Yeah, or pour it into your hand first then pinch it to add to the dish

[@TheStwat]

Oh my, that looks delicious.

[@SuePZZ]

Great variation on one of my favourite veggie dishes. I've never used butter beans in a lasagne before. I reckon using the Greek style butter beans from Lidl will pack some tomato umami.

[@nancydavidson2295]

I'll have to try that. We grow malibar spinach and it has become invasive. One more spinach recipe to add to the collection.

[@richardmillican7733]

I was gonna make home made Mac n cheese tonight.... I still am, but I'm stealing your cheese sauce recipe!

[@brewski118sempire]

Word of warning from my experience. When making a cheese sauce like this stay away from more "grainy" cheeses. I find they give it a funky texture.

[@andersbendsen5931]

@@brewski118sempire yeah, they tend to curl up and be less pleasant to eat. Nothing wrong with the taste, just the texture gets a bit iffy. 🤷🏾‍♂️

[@simonehunter2509]

I think that's a great idea looks pretty yummy 2. Well done ✌️👌

[@Danny.._]

i'm from the US and my whole life i've heard them called lima beans on tv and in movies, and saw cans of them labeled that way in the grocery store. then maybe 10 years ago i started seeing butter beans and thought they were a different variety until i actually looked into it myself and discovered they were the same thing. those lima beans i'd see on tv and in movies were always the yucky vegetable that no one wants to eat, a role often played by broccoli as well. maybe that's part of the reason for the re-branding i've noticed recently, and maybe it's also due to another thing i vaguely remember from my childhood, which was some sort of news show talking about how lima beans are poisonous (even though they would never be poisonous the way they're prepared in cans in the grocery store).

[@MeCooper]

We call the ligma beans here in Australia. ...I mean we don't really but I'm gonna now...

[@theuncalledfor]

Brogle is good though, as far as vegetables go. Can do a lot of things with brogle.

[@espeon200]

I looked it up for the same reason. Where I grew up Lima beans and butter beans were two very different things, and according to Wikipedia, they treated differently in the culinary world, but they’re the same legume that has been cultivated different ways.

[@sarahstrong7174]

They have been called butter beans in the U.K for over 50 years. I thought Lima beans were something different & exotic.

[@hylo_4078]

I always enjoy your videos! Keep it up!

[@sarahstrong7174]

Looks lovely.

[@solidStalemate]

This looks absolutely delicious, especially since lasagne is my favourite pasta

[@internetuser8922]

Cool, never would have considered putting the mustard & nutmeg in the cheese sauce, I'll have to try that. I really like trying new flavor combos.

[@cadenmcqueen4615]

This recipe sounds delicious!

[@HotelPapa100]

I love your style of cooking. It disturbingly matches mine (well, no garden in my case; I usually check the fridge to get inspiration.)

[@olanrewajuihenacho178]

Really enjoying your videos! 👏🏿👏🏿👏🏿👍🏿🇬🇧

[@kevinttshortstories1265]

Started watching the scambaits stayed around for your life experience thanks for the entertainment and education an American cousin

[@TheCotzi]

your vids are so entertaining informativ and your voice siudes em so well i am nearly going crazy when its to long between 2 vids^^