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

I never even thought much about the supermarket chilling cabinets because that's how at least half of the supermarkets look like in my country as well. Aldi and Lidl are German and of course they look like that here too. Only the freezer section has doors or they have the sliding doors on top and you have to grab stuff from the bottom. Keeps stuff fresh just fine.

I tried out this challenge recently and did 6 meals for £6.49! Great fun, really made my weekly shop more interesting and definitely want to do it again! I wanted another category as these challenges tend to be for 1 or 2 days, not the 3 I did (2x breakfast, 2x lunch, 2x dinner - reasons!). I gave up during the shop but thought later: how about cheapest FROZEN item? Frozen doesn't always get a look in. Love these vids and your vids generally, they really brighten up my week ❤❤

Holy crap these prices are giving me a stroke in Canadas 😂. Did the math on carrots at Walmart, 4.3$ CAD / kg or 2.48 GBP, over double what you pay

Are you sure that was blood and not myoglobin ?

Flour tortillas are the cheapest bread I can make. I mix it on Sunday, form it into balls, stick it in a plastic bag, and store in the fridge. Then I can quickly roll out 1 or 2 as needed. Let fridge dough warm up on counter (bench) for 10 minutes before rolling it flat.

I have a challenge idea for you...where can I submit my idea?

Hart is si under rated for meat

if you blended some or all of the veg in the soup, it could have been a much better soup (in my opinion)

Have you ever thought about getting a bag of dried beans like pinto beans for example and cooking them, you get bagged rice. Beans are cheap & easy to fix,paired with rice it's a delicious meal & add anything else to it can be super healthy & satisfying, also a bag of dried beans makes alot once cooked

Yeah. I drew the line when you started adding pineapple to the Ketchup.

well said at the end there, you only fail once you stop trying, that being said what mad science were you making this episode?! XD

I think it amusing that you note that the ❤ is kind of blued lol 😅

Have you ever thought of doing a video doing experiments with leftovers you might have in your fridge? I did that and found the most amazing food combination ever (at least to me that is) and that's cream cheese and hoisin sauce. Not wanting to ruin the leftovers wrap I was making, i tried a spoonful of the cream cheese with a drizzle of hoisin and I was weak at the knees at how lovely the combo was. I have it quite often now.

I think you have some Lievevrouwebedstro (Woodruff I think) growing next to your stinging nettles! A nice herb to dry and flavor drinks with!

“Savers” is the name of a thrift store chain here but it really fits for cheap food brands

if you like vinegar, try stuff from eastern european shops (well i'm polish sooo... kinda know these but yeah. roughly 2x as acidic). i pour it on my aspic (prefferably home made), and it literally makes skin on my lips flake off a little. not saying it's healthy or even a good idea (use common sense. really, this is a crucial advice), but does the trick much better

unless you're single your other half will likely have an opinion on how your lips look afterwards. still worth it :)

Figured out I'm trans recently and I've been catching up on your videos when I need a bit of distraction. Thanks for being cool and putting it on the internet for us to watch.

I feel that you should have blended more! The soup and sweet and sour could have been thickened by blending

We have to be afraid to fail for the same reason we watch your content: we are broke af but need to eat. Thanks for the cheese idea. I pickle my own beets and ginger, I’ll be trying it out with some of my homemade brine later.

We have to be afraid to fail for the same reason we watch your content: we are broke af but need to eat. Thanks for the cheese idea. I pickle my own beets and ginger, I’ll be trying it out with some of my homemade brine later.

This will probably be interesting, considering that at least from what ive seen Morrisons is one of if not the most expensive out of what i consider to be the 4 main supermarkets
(The stores which i consider to be the 4 main supermarkets, in no particular order, are Asda, Sainsbury’s, Tesco, and Morrisons)

You never fail to inspire me

Maybe thr enzymes will do something, but they won't do a lot at like 4 Celsius will they?

What do you mean by the heart had a meaty smell? Is it an iron smell? Like liver would have?

I spent 4 hours in the kitchen yesterday only to throw away all of the pakoras I made because the texture was awful and the chutney was too sweet to eat with bread. I think I have take on cooking because of this channel, so its nice to hear about your failures too lol

I was very impressed. I will try the stuffed dumplings in my menu plan. Thank you.

Brilliant episode! Your cheese and bread are genius. I have a field of nettles growing above my leach field. I've been looking for ideas to use them since the height of the pandemic. In my area, I can get beef livers, chicken bits (hearrts, necks and gizzards), which I normally buy for my pets. Every once in a while, I also buy beef femur bones (cross sections) and beef fat (rendered for fat--smelly and unpleasant). I am always looking for ways to use aquafaba and other liquids surrounding tinned foods. Much obliged for sharing your ideas! Pineapple juice to tenderize the meat? Apologies for the long post, but this episode blew me away. I started watching this channel during lock down. I am a field biologist, foodie and love and practive the McGyver Way.

Your ancestors, and the ancestors of all humans, look down on your ingenuity and enterprising spirit and smile. So fun to watch you. We love Mr. Shrimp!! ❤️💪

I'm surprised that people are surprised by the open refrigerated shelves. Here in Canada it's very similar to what you've shown. Freezer cabinets have doors, but regular cold (but not frozen) items are kept on open shelves with chilled air flowing over them.

Caribbean people actually boil pineapple skins in water, and get a pineapple flavoured water or juice.

i really liked that second dish! That was very creative!

hearts in general don't have a lot of flavor. I think people think they're going to be like liver or kidneys but they're just a smooth, low fat muscle, kinda like tongue. I think they'd do well highly spiced maybe ground into sausage or pate maybe with livers and kidneys. Of course they're used in things like tacos (de corazon de res) like tongue (lengua de res).

the fdrozen vegetables got me laughing 😂

If you had put the soup through the blender it would have been thick and might have solved the texture of the carrot

Love me some Atomic Shrimp with a good cup of Joe on a cold Autumn morning.

The pineapples are so cheap because they're only a byproduct from transporting 30ton of cocaine into the UK each year.

I just added everything on the list to a walmart order, substituting the pigs heart for pork loin, and just not adding the cress because we dont really have an equivalent at walmart. Walmart being the cheapest overall superstore in the US. Famously even. My total without the cress was $26.54.

Ever cooked with barley or farro?

love eva, she's adorable

Hi, Mike. Would it be possible for you to make a how-to video on nettle beer at some stage? It has always been something I'd like to try myself. I loved the stuff as a kid and have never had it since. A fond childhood memory. Thanks.

My grandmother used to use the whey to remove the strong smell and the weird gamey taste from innards.
And then she cooked a whole heap of creamy hearts. I once got it with spaghetti thinking it was a pasta meatsauce. But other times she served it with mashedpotatoes. Tho the hearts were whole when she left them in the fridge in the whey overnight. But I imagine it can be used for the cut outs too. Same she did with liver - tho I was never and will never become a fan of liver.

When you do make the creamy hearts, it's really cleaning them there's the most timeconsuming, as you need to remove ALL the sinews and the "silverlining" as she called it. Then dust them with wheatflour, freshly ground pepper, salt and which ever other herb you prefer. Then fry them off on the pan until the outside is nicely browned, pour over the cream until it covers, "cook until finished" as she usually said, and 2 mins before it's done, add chopped parsly. (My dad likes it with fried onions in his creamsauce. But again, different person, different taste.)

It's really great to follow along on those challenges - and it's so nice to see what you can create foodwise.
Are you going to do a "Cook from only the garden" challenge when the summertime runs around?

What would happen if you tried to use the acidity of the pineapple juice to set Paneer? That could make it desert worthy, if it works properly

HAHAHAHAHA HEARTY BREAKFAST

I am pleased that you can buy healthier proteins.

Every time you said "stinging nettles", my cat smiled quietly to herself. Kudos.

I am glad that you like to experiment. Very beholden to your curiosity.

Any heart diced small is excellent in a chili!! Benefits from lots of spice and a longer cook time! 😁

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