That 3 cornered leek is slowly hunting Mr. Shrimp down

@p-__

Жыл бұрын

My farts are better than Atomic Shrimp’s farts

@SheyD78

Жыл бұрын

Place your bets on how long his garden remains clear of them...

@pixie706

Жыл бұрын

A bit like a triffid

@happybunny1329

Жыл бұрын

3 cornered leek.... the onion of evil

@thestrangegreenman

Жыл бұрын

My leek has three corners Three corners has my leek If my leek didn't have three corners It wouldn't be my leeks!

This kind of video that you make is so lovely. It makes me feel like I’m on vacation, leisurely walking around with an incredibly knowledgeable forager, and then going over to a friend’s house to learn how to cook with the goods.

Note about Alexander seeds they where historically used as a pepper substitute during the Tudor and medieval periods

@AtomicShrimp

Жыл бұрын

Definitely going to try it

@gwenmorse8059

Жыл бұрын

Now you've done it - Mike's going to cover everything in pepper and Alexander seeds !!!

@AtomicShrimp

Жыл бұрын

@@gwenmorse8059 also I learned that the best part of the plant is the roots, so I will collect some seeds and grow a couple of plants at home next year

@xander1052

Жыл бұрын

@@AtomicShrimp Hopefully this doesn't lead to a 3 cornered leek situation.

@karara5532

Жыл бұрын

@@xander1052 Knowing alexanders, it likely will

I love how you always put in the botanical names of plants on screen! Especially for people from another country it makes it really easy to translate since different plants can have the same name and the same plant can have different names but the botanical name is always easy to accurately translate.

I know I've commented this in past videos but I can't overstate how much I love these nature videos. I used to love taking walks like these but I've become wheelchair bound in adulthood. It's so nice to be able to feel like I'm out there again. 😊

@MichelleLWhitney

Жыл бұрын

I love walking videos for the same reason.

Mr. Shrimp's warning about his videos not providing enough information to make one a reliable forager is well taken. I figured that out long ago because I live in the USA, and I realized the difference between the flora here and that in the UK is far greater than I would have imagined. A little story on that point: My father grew up in the 1920's in a small town that was packed with recently arrived immigrants from many countries. The Italians (who were probably all from the same village in Italy) all became excited at one point because they had heard that an Italian man (whom they all knew by name) was coming to America. They were excited because he was an expert mushroom-picker, and they thought they would all have tons of mushrooms with him in the neighborhood. My father concluded the story by pointing at a hilltop and saying, "He's buried over there on that hill." As it turned out, this man's mushroom expertise was only valid in Italy. He died after eating some of his haul from his first mushroom-gathering trip in America.

@panikoszulowa

Жыл бұрын

nick well deserved ;) little grisly story but so true :)

@ragnkja

Жыл бұрын

Foraging knowledge is very specific to where you learned it, especially when it comes to look-alikes you need to avoid. I wouldn't even dare to pick chanterelles or hedgehog mushrooms abroad without confirming with a local expert first, because I have no idea whether there are things I might confuse them with elsewhere in the world.

@raraavis7782

Жыл бұрын

Damn. Poor guy.

@Ray.Norrish

Жыл бұрын

I saw a bunch of Asian people picking (what looked like) abundant wild spinach around our local river here in UK. My wife asked them about it and they said, "yea, it's edible", but I wasn't sure enough to take some as recently some Asian people in this region bought and ate young daffodils thinking they were something edible. Just not worth the risk unless you are absolutely certain.

@johanneswerner1140

Жыл бұрын

We had a guest scientist doing that. It was really a close thing, hospital for a week or so... Yeah, dangerous.

"I have an interesting theory...well I think it's interesting" That quote so perfectly defines so many things that are interesting to me but then I share it with friends and family and it very obviously was not as interesting to them as it was to me 😂

@johanneswerner1140

Жыл бұрын

Other weird things to discover: making cheese with rennet, which is made from the inside lining of calf's stomach.

I grew up in Dorset but now live in Ireland. Your videos all over Dorset have taken me back years down memory lane, so lovely to explore again through your videos. We lived Lulworth Cove as kids but our favourite beach in the area was Beer because we were kids and thought it was a hilarious name

Your videos are, without any doubt whatsoever, THE most relaxing, interesting, enjoyable, educational and variable (by that I mean all encompassing) than any others on the internet. You outperform any other by a country mile. Always fresh and surprising where others signally fail. There are only so many comparisons one can perform without becoming stale and you avoid this by being so varied in your content and I might add, your videos are longer too. So Mike, a very sincere THANK YOU for yet another brilliant offering which I will watch several times. Thanks also to your ever patient wife Jenny, for encouraging and supporting you in this 'career' change. Best wishes to you and your family. 😁💐

I started watching this days ago, but felt that I couldn't pay attention to it at the time (because I was playing video games, of course) so I decided to set it aside for later. Very glad I did, as I sat down to eat tonight and remembered that I had this to watch while I enjoyed my big ol salad. These sorts of videos are excellent for meal entertainment as they're always so cozy and chill.

Didn't know you were such a geologist! A man of many talents!

@AtomicShrimp

Жыл бұрын

Generally it's just the skill of pointing at stuff and wittering on!

@ricos1497

Жыл бұрын

​@@AtomicShrimpit's all nonsense anyway. Those cliffs were formed from plastic in the seventies.

@raraavis7782

Жыл бұрын

He's definitely a bit of a polymath!

You can certainly see how the many feet have worn down the path. A beautiful location on a beautiful day 👍

While I'm a big advocate of weighing in general cooking, lacto-ferments are very, very forgiving. That's a 2L Kilner jar, and you're pickling stuff that's very similar in density to water, so instead of faffing separating and weighing around once you'd already added the water, I'd just have assumed 2%*2kg = 40g. And because I'm generally eyeballing when I lacto-ferment, I'd probably throw in another pinch to be on the safe side. I generally aim for 2.2-2.5% though, so it'd probably end up being more like 50g for that jar if I were doing it. Anyway, big fan of your videos! Thanks for what you do :-)

@AtomicShrimp

Жыл бұрын

Good point. I was definitely overcomplicating it

I visited Lulworth as a teenager (about 40 years ago) and hired a row boat (there were none of those private boats in the cove back then). That day the water was crystal clear and perfectly calm, a forest of beautiful, different coloured seaweeds below. Since I was a teen and had a lot more energy, I walked to Durdle Door and beyond. I remember there were hardly any people around back then, despite it being prime holiday season. How things change.

I was down there, and Durdle door, last Saturday foraging. Got some good nosh, lovely rocks and seaweed for the allotment. I was impressed by the lack of visible plastics on the beach. I found one piece of nylon rope. That was it. Lovely.

Love the video! These slower exploration videos are scratching an itch I didn't know I had.

I recently named a Scyther in Pokemon Alexanders. (I'm naming all my Pokemon after edible herbs from a wikipedia page) So it's neat to see how Alexanders is actually eaten!

Your videos are always interesting to watch. What a beautiful place to walk and so much to see. Thank you for uploading this. Eva is so cute, love to see her in your videos 😊 even if we only hear her bark 😊

@gwenmorse8059

Жыл бұрын

I love to see/hear Eva in videos. I love when she barnks at rocks "Dad...DAAAD...I found a *rock*"

@g8rchick663

Жыл бұрын

@@gwenmorse8059 I know it's so cute. She absolutely gorgeous 😍

I just did my first “foraging” (in my lawn) of ground elder today, to make pesto. I personally thinks it can be even better than basil pesto, and unlike basil, ground elder _thrives_ up here (thanks monks for introducing it, I guess, because now it’s practically impossible to get rid of so I’m definitely not afraid of over harvesting).

@AtomicShrimp

Жыл бұрын

I've just today discovered ground elder in a corner of the garden here at Shrimp Cottage. I love eating it, but I will probably try to eradicate from this garden. It's in a fairly contained area, so I might win

@ragnkja

Жыл бұрын

@@AtomicShrimp Good luck!

Your curiosity and sense of wonder for the world is very inspiring. Thank you.

A three-cornered leek appeared in my front garden last year. This year I've already had several clumps dug up, but it's even growing in the cracks in the footpath now. So invasive!

Your videos are so comforting on a rainy day like today. Thanks for all you do!

@p-__

Жыл бұрын

My farts are better than Atomic Shrimp’s farts

Ive ordered some costmary plants. I think costmary deserves a renaissance in the u.k.

Watching whole video even though I’m in the U.S. and never pickled anything ever..just find them interesting and soothing.

Haven't been down to Lulworth in donkey's years, which is mad since we're only over in Swanage! If you're after ramsons there's a couple of acres of it near Old Harry. Picked a great bunch (responsibly of course) a couple of weeks ago that's just gone in the jar as our year's supply of wild garlic salt. Great sprinkled on just about anything savoury, and the best way to preserve the flavour in my view.😄

The mudstone looks like it could be part of the strata there. As you mention the watercourse there's a phenomenon where rivers and streams may gollow the course of a stream first formed millions of years ago, as the mudstones and sands deposited there are often a less resistant route than the surrpunding more consolidated rocks!

i don't think i've ever seen somewhere where there's supposed to be a pirate ship, shrimp is completely right

This was brilliant - thank you sir for your time!

I'm starting to enjoy Eva's comments in the background of your videos.

That definitely looks like an excellent place to visit, not many coves anywhere in the UK that are as pretty. Thank you for taking us on the walk because some of us can't manage it, especially in wheelchairs 😅😅

A wonderful video, and what a beautiful day to be at the seaside, especially from the hill just before picking the veggies. Cheers!

Not only is this video entertaining, but I also learn so much from you. Thank you, Mr. Shrimp!

That was very interesting. Thanks for taking us along on your outing. That pickling process takes time and we didn't want to wait for it to finish to see this video..

you sound well! I'm endlessly fascinated by your channel, it's this special little comfort I've had for years and years now. thank you, wish you the best!!

Lovely walk and foraging and cooking video all rolled into one, all my favorites! Thank you, Mr. Shrimp! 🌼🍤

If you leave your tap water sit out overnight/24 hrs in an open-top container, the chlorine will off-gas and then you can then use that water for fermentation without any issues. I live in the US and the water in my state is heavily chlorinated/treated. I am an avid fermenter for health reasons and I’ve never had an issue doing this. No special spring water required.

Lovely video as always. We went to Lulworth in August on a dank misty day. But we were mad enough to go down to Durdle Door, up and over to Lulworth and then back to the door. A whole week's worth of fitness points in a day!!

I was just watching a scam baiting video when I got the notification for a new vid! Yipeee! This channel is my comfort channel. All I been watching while stuck in bed sick.

@maecarpenter6735

Жыл бұрын

Hope you feel better very soon.

Lactofermentation is REALLY easy and very tasty! The main thing is keeping everything other then the vegge clean and making sure you're using the right amount of salt, buy some cheap kombucha pH strips (test 0-6 pH very cheap!) and maybe, maybe a decent kitchen scale but that is definitely optional. If you already vinegar pickle things its definitely worth trying lacto-fermenting. Lactic acid is sour without the sharpness of acetic (vinegar) acid and the fermentation adds a bunch of other fun flavors!

Always interesting Mike, I love watching what you do, thanks 😘 All the best Jules

I love your videos, such a tonic.

Very informative, thank you 😊 beautiful country side.

Awesome video! Thank you!

Looks like a lovely place.

Beautiful cove. Love the video

What a lovely spot❤

Great minds think alike! I found out that coffee jar lid / weight trick a few years ago, it’s revolutionised my sauerkraut. Also when I pickle and ferment hogweed shoots I weigh them after preparation and add the correct weight of salt directly to the veg,leave for an hour to draw out the excess liquid, pop the veg in the jar and then top up with fresh water. I’ve never had a batch of any fermented veg go bad- Just an idea to speed things up. Enjoy all of you videos immensely, we share a similar knowledge base when it comes to the outdoors, I however do not possess the technical ability to turn that knowledge in videos. Keep up the good work!

@raraavis7782

Жыл бұрын

I was taught to massage the shredded cabbage with the salt to draw out the moisture, but also to break down the tough fibers a little bit. Makes it a little easier for the bacteria to do their work, afterwards. Makes for a somewhat quicker ferment, I think. Of course, the whole process still takes some time, but I do think, it speeds things up a little bit.

I miss the coast, so thanks for sharing 🤗 Love these foraging videos & thanks Atomic shrimp 🦐👍

I got a lactose-fermenting kit for my birthday & a couple of months on, I'm still yet to use it. I'm keen to watch part 2 before I start my own (I'll probably use some more conventional vegetables as I'm not a confident forager), as watching your process makes me feel more confident to give it a go.

What an amazing cove, it’s so pretty. Definitely would be a wonder front cover of a holiday destination brochure.

What,s interesting is your spectrum of knowledge.. Thanks for another very entertaining upload.

Awesome pickle! If I could add to your theory.... during periods of extreme drougt wetlands near the sea will still have green meterial that is edible by people and animals. Research done in south america had animals graze on the grasses and marsh plants near the sea. They found that the plants sequestered lots of salt. The cows consumed way more water than they otherwise would. Here's what I think. The people would soak the plants to get rid of the salt. I think someone put some soaking plants aside and forgot. Being drought conbitions with food scarcity, they ate it anyway.

Thank you so much for this video! Loved hearing about the stones. We went to lulworth cove and durdle door last year. Such stunning places! Really worth a visit. But the way down to durdle door beach can be a bit of a bother. Still both are absolute beautiful.

I live in Canada (Ontario) but I'm addicted to your videos! Some of the plants you forage I have been able to find and enjoy. Thank you!

@petereldergill2942

Жыл бұрын

Ditto! I'm in Toronto

love your videos that have foraging the most

You should do a collab with John Warosa. He makes great content. Again would really love to see a collab with John Barosa.

@p-__

Жыл бұрын

My farts are better than Atomic Shrimp’s farts

One small comment - the saltwater is actually really important because Lactobacillus are one of the few bacteria that are not only acid-tolerant, but are also quite salt-loving. While most bacteria have trouble with the kind of osmotic pressure that saltwater created, Lactobacillus thrives in such conditions, and that's what allows it to outcompete others initially and drive the acidity up.

@ZeroPlayerGame

Жыл бұрын

Oh, nevermind me, you did mention that! Really interested in Alexanders, I wonder why it fell out of favor as a garden plant. Seems lovely. Not native to here, I wonder if I can get some seeds somewhere.

@PandemoniumMeltDown

Жыл бұрын

@@ZeroPlayerGame Check local regulation regarding specie introduction... Justin Case.

I'm not going to try it anytime soon - but I also really appreciate you publishing the video now so others can 👍👍 hopefully in a couple of weeks you can do a taste test when using it with one of your wicked recipes.

Absolutely gorgeous day there. First time I’ve been envious of English weather I think.

I have good memories of Lulworth. I had to do a mapping project for my geology degree about 40yrs ago. Beautiful coastline.

The beginning with the deep green grass, blue sky and clouds gave me strong memories of the classic Gateway computer desktop!

I really like the walk-around videos it's very meditative to follow you about 🙂

It’s 8:40 am where I am. Now I will spend the entire day making myself wait until evening to watch this

A great video to watch while I relax in the bath. The weekly stress just fades away. Liked the improvised weight, perhaps add a small screw 'handle' into the plastic part to help extract if it sinks too far down

i never get motion sick from videos but something about the motion smoothing of the beach footage really got me.

Around 7:32-7:36 minutes into the video it looks like a face made out of the cottage and hill, funny how humans can depict faces out of anything! Love the videos as usual 🙌🏼

Can't get enough shrimp videos

Your weather at this time of the year is amazing. We're still getting snow in the mornings and only now getting a little grass sprouting up. I figure I need to wait another month before planting my garden. Last year I almost lost my potato plants when we had a bad frost and snow May 24th. Luckily they sprouted new leaves and the dead leaves I just cut away. I should say, I live in Central Newfoundland.

Cilantro/coriander is also in the Apiaceae family, so this may be the source of the slight soapy taste.

The noise of you chopping the three cornered leeks is so goooood!

What a pretty park

For what its worth, I home lacto-ferment with Canadian municipal tap water and I've had a lot of success. Last year I did a 9 jars of garden grape tomatoes with only one failure (which I think was for unrelated reasons)

Thank you for a wonderful video, and probably not for the usual reasons. As a South London school child of the 50's, my parents scraped together the money to send me on a school trip to Lulworth Cove. I didn't want to go but the money was paid (at a huge sacrifice) so I went sobbing. We stayed in a hut which was freezing. But my overriding memory (apart from being homesick and cold) is of climbing over barbed wire to get down to the beach. We were told it was mined and definitely out of bounds. Thinking now I guess it was the MOD firing range. My childhood memories are sketchy, but I have the scar to this day so it must be half right. Thank you for transporting me back there.

Yaay I love beach days with Mike, they're my favourite!

Like the product placement!

Picked a beautiful day for a seaside visit.

Looking forward to the update!

Lovely video, thanks for showing us around beautiful place ❤️ Wish I liked Alexander’s they are everywhere. Never tried fermenting them though. Thanks for the video. I might try fermenting some veg from the fridge 😊

You’re right to be wary of the pH indicator paper, some of the chemicals used as the indicator are ferocious laxatives. Phenolphthalein is the one that comes to mind, a single drop or two in a big punch bowl can absolutely ruin a party.

This is so cool!

An oak or grape leaf - high in tannin- makes a good top layer under the weight, and the tannin will help keep things keep crunchy.

This has just reminded me to watch “nuts in may” thanks Shrimp!

Certified Legend

@PandemoniumMeltDown

Жыл бұрын

I am a small boy and I aprove this message.

Three cornered leeks are indeed invasive, but I prefer them to the bindweed that was in my garden before and which they managed to smother! At least I can eat these. Re. tap water, I haven't had a problem using it in my ferments, though it might be interesting to do a side by side comparison.

Like the walkabouts

small contribution to your "pet theory" Winter. People store food for the winter, there is no need to forget about it.

oh so THAT'S why the UK has so many pebble beaches! I've always been curious because they're very rare here. Only just thought to check if I can get alexander seeds, have been interesting in trying them for years and it looks like I can - thanks for the reminder :D

subscribed for the cheap cooking but wow that is a gorgeous place. amazing video

Holy water. Sea water, good for bathing, healing cuts, cooking and can preserve food.

Thank you for this. Tried to visit a good few years back but was closed off by military for exercise.

I'm 110% a person who LOVES the warm time of year. And i become really difficult to handle (to myself aswell as others) when its cold. So i'm over the MOOOOOON today, now that i had the first wonderful sunshine and warm weather. I redid a planter of thyme and oregano and had a long, nice walk. And on TOP of ALL that wonderfulness, it also means the start of another packed outdoor season of videos from Mr. Shrimp and i could barely be any happier right now

Fantastic vid 👍👏👏👏👏👏👏⭐⭐⭐⭐⭐

Good haul! I didn't see the whole harvesting process, but from the very first harvested one it made me think that it could be worth thinking about from which angle you're harvesting from in a public area like that. The bees and the plants themselves probably don't care, but since you were clear about other people visiting the area also, it could be worth keeping in mind to harvest the flowers and such at angles that will still preserve the beauty of the plant as much as possible for those who just want to spectate. Of course it's not something you need to think about during casual foraging, and as you explained you foraged in an area where it hardly even made a dent. But again, in such a well-visited area, it could well be worth thinking about such harvesting angles, especially when the plants grow in abundance. Loved the video anyway! Always nice to see your explorations into the countryside (and sometimes the wild).

For people who ferment a lot, you can get proper glass fermentation weights. Worth getting.

You may enjoy "Arne" village and civil parish in Dorset, England, situated 4 miles east of Wareham.

Nice move down to Dorset. I moved away from Devon 30 years ago to Cheshire, but would dearly like to move back again. I grew up learning foraging from my Father and we had all kinds of collectables from mushrooms to hazel nuts to winkles in our diet. There's definitely something better about own collected or grown produce.

I really want to visit the UK countryside now, it looks so pretty!

I'd love to take samples at different points in the fermentation process and perform metagenomic analysis to track the composition of the microbial communities that are forming.

I'm up in Scotland and the Forth and Clyde Canal has vast swathes of three-cornered leek just coming into bloom that was not there in anything like that quantity last year. It is quite staggeringly swift-spreading and invasive, isn't it!

Hurray!

@p-__

Жыл бұрын

My farts are better than Atomic Shrimp’s farts