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• 
  @SaffyFooКүн бұрын

  Where is the butter 🧈 😂

• 
  @Jeh11011 күн бұрын

  Loose that awful music!

• 
  @theislandgardeners661523 күн бұрын

  👍🏽😊

• 
  @robertkat26 күн бұрын

  Vegans need to watch this video.

• 
  @wraynephew6838Ай бұрын

  I love the overall size. I live in a tiny apart in NYC and even I can find space in a storage closet for this.

• 
  @your-mom-irlАй бұрын

  LIVING THE DREAM BROTHER

• 
  @tt4loves2 ай бұрын

  I just ordered one. Your video is helpful, thank you!

• 
  @douglasstemke24442 ай бұрын

  The disease Alalone Viral Ganglioneuritis that causes the wasting away of the animal really has been devastating. Once the Back Abalone was abundant intertidally as late as the mid 1970s possibly 80s, now as you note finding a single broken shell is noteworthy. Hopefully resistant animals will repopulate the West Coast. I've visited and shelled California many times and only have one shell find myself, never seen a live one. New Zealand and Tasmania still have good populations of Abalone, I just hope the same thing doesn't happen there.

• 
  @benjaminwerthan26562 ай бұрын

  Do you think its worth going out and looking for mushrooms at this time of year (late may)? Maybe oysters or chicken of the woods are out? (NorCal coast)

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  @Wild_California2 ай бұрын

  This time of year ppl are still finding morels and sometimes spring porcini. But it def gets tougher. You need moisture. So places with lots of fog drip can sometimes produce through spring and summer. Also in the sierras near where the snow is melting. It gets tougher but some ppl are able to find mushrooms in CA almost year round.

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  @benjaminwerthan26562 ай бұрын

  @@Wild_California thanks so much for the response

• 
  @Wild_California2 ай бұрын

  @@benjaminwerthan2656 thanks for watching!

• 
  @crippledbluegill89963 ай бұрын

  Thanks for the video

• 
  @Wild_California3 ай бұрын

  Thanks for watching!

• 
  @DylanConroy13 ай бұрын

  Super cool, do you take people out to learn?

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  @Wild_California3 ай бұрын

  You could cruise with me sometime. Season is over now until we get lots of rain again.

• 
  @jen97213 ай бұрын

  Have you ever tried acid magic? works like muriatic acid but won't burn skin. still wear eyeglasses, but way less scary then muriatic acid.

• 
  @Wild_California3 ай бұрын

  I have not heard of that before. I’m reading it has less fumes too. Thanks!

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  @douglasstemke24442 ай бұрын

  Muranic acid destroys the outer part of the shell. Any shell thus treated is no longer considered a specimen shell. It will be more colorful, but it is eating away a shell.

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  @geriannroth4493 ай бұрын

  OK np thanks anyways

• 
  @Wild_California3 ай бұрын

  Thanks for watching!

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  @geriannroth4493 ай бұрын

  ​@Wild_California just keep on growing!😊😊

• 
  @geriannroth4493 ай бұрын

  Delicious. Do you sell the seeds of these fruit?

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  @Wild_California3 ай бұрын

  I have not but I have some seedlings if you want one. Are you local to SD? The seeds can be harvested direct from the fruit, if you can get some.

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  @geriannroth4493 ай бұрын

  ​@@Wild_Californiapresently I live in Barbados. I've never seen this tree here nor the fruit

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  @Wild_California3 ай бұрын

  @@geriannroth449 I did a little digging online and it seems that fruit is maybe not present in Barbados. I could mail you seeds maybe (or you could try Etsy) but I suspect it will get confiscated in customs?

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  @geriannroth4493 ай бұрын

  @Wild_California I've tried Esty with some other seeds but they've been mostly Not viable

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  @geriannroth4493 ай бұрын

  ​@@Wild_Californiawell if you send them to my family's address in the USA, they'll just bring them down when they visit me

• 
  @LostCoastLiving4 ай бұрын

  right on man, can i make this recipe on my channel and credit you ?

• 
  @Wild_California4 ай бұрын

  Yeah man, absolutely! Your channel looks cool; def gonna check it out.

• 
  @Mrmeatball11234 ай бұрын

  Dig it

• 
  @Wild_California4 ай бұрын

  Nice!

• 
  @FistMyAngus4 ай бұрын

  Hi, Im a new viewer having only subscribed after your last video. Ive lived in San Diego my whole life and yet your videos are showing me wonderful new places and experiences the county has to offer. I have never forraged for my own food, but your channel is definitely giving me the inspiration to start.

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  @Wild_California4 ай бұрын

  What a rad comment. Thanks! I appreciate you watching and letting me know you like it!

• 
  @wr3add4 ай бұрын

  Neato

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  @ronalddavis59054 ай бұрын

  No potatoes keep producing up just because you hill, they may give a few 3 or 4 inches higher but hardly ever above that unless you plant more potatoes in the hill.

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  @Wild_California4 ай бұрын

  Good to know. I did kind of think you can arbitrarily extend the growth up. But that helps explain my results. This was however my best harvest of all time; so I believe there is some benefit to doing this.

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  @ronalddavis59054 ай бұрын

  @@Wild_California Some people think they can hill up there potatoes 15 to 20 inches and the tubers will keep growing to the top, not going to happen. Glad you had a great yield.

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  @CardiacCat4 ай бұрын

  Lol@the chicken wanting more grub

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  @Wild_California4 ай бұрын

  They are obsessed!

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  @darlenesweetwood19134 ай бұрын

  That’s so great!

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  @Wild_California4 ай бұрын

  Yeah huge harvest!

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  @darlenesweetwood19134 ай бұрын

  Nice

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  @darlenesweetwood19134 ай бұрын

  Cool Matt

• 
  @user-bd4cn2wj3q4 ай бұрын

  Aproveche!

• 
  @Wild_California4 ай бұрын

  🙏🙏🙏 Thanks to the fish giver. ☝️

• 
  @davehendricks48244 ай бұрын

  Stinging nettle soup is OUT OF THIS WORLD!

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  @Wild_California4 ай бұрын

  I just saw a recipe in the book I linked above (Flora) for nettle soup. Looks amazing. I might have to go back out.

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  @davehendricks48244 ай бұрын

  @@Wild_California add some dandelion and wild mustard greens and you’ll wish you could get it year round. I can the soup.

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  @TravWasTaken4 ай бұрын

  Awesome video, dude!

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  @Wild_California4 ай бұрын

  Rad, dude! Thanks for letting me know you liked it.

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  @AlienSteveious4 ай бұрын

  Bros surviving the apocalypse

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  @Wild_California4 ай бұрын

  Haha. Nice. 🤙

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  @CayRome4 ай бұрын

  Looks great!! thanks for sharing!

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  @Wild_California4 ай бұрын

  Thanks for watching!

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  @godfrey24404 ай бұрын

  work is ass

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  @ergotfungus46845 ай бұрын

  gimme a crazy fish recipe

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  @ergotfungus46845 ай бұрын

  oh yeah buddy

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  @Wild_California5 ай бұрын

  Hell yeah. 🤙

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  @SIyMarbo5 ай бұрын

  2:39 if you get a net backpack or bag and with the mushrooms in the strawberry containers you could also help the spores to spread while foraging and walking around

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  @ronedee5 ай бұрын

  Cheese is the real test!

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  @TDMayday5 ай бұрын

  What’s good about that roast beef is that you can slice an early thin and make good cheesesteaks.

• 
  @isaacc4735 ай бұрын

  You have any tips for cleaning wavy turbans? I left mine with the periostracum on because I was a bit worried about ruining it with acid.

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  @Wild_California5 ай бұрын

  What a fun question! I have only picked up three wavy turban snails. One had already been polished by sun and sand. One I let the sun and a gentle wire brush do the work. And one I used muriatic acid on. I think this shell needs a lighter tough. The shells where sun and abrasion were used have a much higher gloss and nice finish. The one in acid washed is duller, but the shell took on a pinkish hue. If I wet it, or apply some varnish, it’s quite pretty. Sometime I would like to etch one all the way down to the nacre; but haven’t got there yet. Thanks for watching!

• 
  @isaacc4735 ай бұрын

  @@Wild_California The pinkish hue is what I'm aiming for. I think I'll have to head down to Santa Barbara again to collect some more to do some tests on. Thankfully I'll be moving to Monterey this August from my home in the Bay Area so I'll only be a few hours from SoCal. I've been to SoCal to collect shells twice (Isla Vista and Newport Beach). I recommend looking out for some of the smaller species too like Chestnut cowries and Solander's trivia shells. Have one of each in my display cabinet and they are beautiful.

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  @Wild_California5 ай бұрын

  @@isaacc473 I do have a few chestnut cowries I picked up on a dive. They are already naturally polished/shiny and gorgeous. I’ll keep an eye out for the Solander trivia. More low tides this weekend!

• 
  @Raynestorm19685 ай бұрын

  I would kill to live where you do and have the opportunity to just walk along the sea side. I couldn't care less if I found anything, just to be there near the ocean and have that gorgeous area to walk around. I hope you know how truly blessed you are. I live in a brown, dry, ugly, too hot or too cold climate in Canada......nowhere near the ocean......hell....nowhere near any water period. Those are stunning shells you found. Thank you for sharing your adventures.

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  @Wild_California5 ай бұрын

  For sure, San Diego is an amazing place to live. In fact most of California is gorgeous and amazing. I’ll be doing a lot more ocean content in the coming months. Thanks for watching and I hope you’ll stick around for more.

• 
  @cinema1045 ай бұрын

  You need to try and cut meat that is hot for a true review. How does it due on a roast beef dinner.

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  @toms.39775 ай бұрын

  I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!

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  @lawrencebecht6605 ай бұрын

  I wonder how hard it is to get a replacement blade

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  @Lettuce-and-Tomatoes5 ай бұрын

  Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop. If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.

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  @BillBene674 ай бұрын

  Good info..Thaks

• 
  @fonsavan5 ай бұрын

  New Sub! Love the informative yet easy to follow directions. Good pacing as well! Looking forward to more cooking vids 🙌

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  @Wild_California5 ай бұрын

  Awesome! Thanks for watching and subscribing!

• 
  @bikeny5 ай бұрын

  First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish. So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.

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  @Wild_California5 ай бұрын

  I don't have a video for the mustard...worth considering. I also will often cut off a hunk of the eye of round, after cooking, and have a little "poor man's filet." I have used the slicer 3 more times since filming this video. Just slicing bread and lunch meat portions for about 6 meals. It's still working the same as new.

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  @MrIowahawks775 ай бұрын

  Check this shit out!! What a badass

• 
  @Wild_California5 ай бұрын

  Thanks! Haha. 🤙

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  @MrIowahawks775 ай бұрын

  @@Wild_California jackass

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  @KabookiSan5 ай бұрын

  My slicer i got off amazon is the exact same design but under the name of Kalorik

• 
  @Wild_California5 ай бұрын

  Yeah interesting. I’m seeing a lot of products like that these days, seem to be coming from chepa manufacturing house and everyone slaps their own brand on it.

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  @rudykr3oc5 ай бұрын

  I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.

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  @Wild_California5 ай бұрын

  Hahahah awesome.

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  @jimcole26485 ай бұрын

  Now will it cut tri tip raw or slightly frozen to make even cuts for jerky…..

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  @Wild_California5 ай бұрын

  I think it will struggle with raw meat. Maybe partial frozen would work but another commenter said they broke the plastic blade mount cutting frozen meat. So proceed with caution.

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  @jimcole26485 ай бұрын

  @@Wild_California I think I’ll stick with a sharp knife and hand cut. Been doing it that way for years. I keep telling myself to look at a slicer. It has pros and cons. Not for my application 👍🏼👍🏼👍🏼

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  @johnmccall73795 ай бұрын

  Neutral oil brushed on the face of blade every now and then keeps er movin’

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  @weege0015 ай бұрын

  Cant take you seriously with that man bun

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  @ThundersMcCoy5 ай бұрын

  It cuts slices so thin, I couldn't even see them...We're looking at half a millimeter.

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  @Wild_California5 ай бұрын

  That’s what you’re able to achieve with this machine?

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  @allanclell5 ай бұрын

  Ive had one for over a year. I lightly spray blade and carriage guide rail with cooking spray

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  @Wild_California5 ай бұрын

  Great tip.