Fermented Foods - Alexanders Lacto Pickle, Sourdough Bread, Fake Cheese

I have a serious question to ask you Shrimp, how is it you're living your life so comfortably and yet so happy?❤ I love your videos and I admire how chill you are

I know this is going to be a weird comment, but I need you to know. I truly love your videos. Never before did I think that watching someone go for walks in nature or making whatever suits your mood out of whatever sparks an idea, would make me literally cry. But here I am, running through a box of tissues and bawling my eyes out at you making pickles and bread. Your channel is a bright beacon of wonder, curiosity, kindness, and gentleness. All aspects of humanity that are sorely lacking in so many places, especially social media like YT. So, I just want to say, from the bottom of my heart, thank you. I know you'll stop making videos eventually, but I hope you keep making them for a long time to come.

The pizza base reminds me of a focaccia bread, if you did tamp it down in the tray and drizzle with oil and sprinkle with herbs i bet it would be a lovely tear n share type bread

In my experience, the closest fake cheese aroma is in water that is used to hydrate chick peas, left for two days before cooking. As long as you leave chick peas to hydrate for two days and thus ferment a little, the aquafaba from the cooking is also a rather good cheese replacement aroma. Well, at least it is so in Turkey. Maybe the microbiome in UK, or wherever, results differently. Joining the previous comments, I admire you too and would be rather happy to grow up to be a Turkish Shrimp one day...well I may be quarter of the way to start with.

Shrimp, I know a lot of people say they put your videos on to sleep, but I thought you’d enjoy hearing that I’m watching this video to stay awake on the train home from a stag-do!

Actually in Italy, south Italy at least, is quite common a pizza made with only tomato and oregano, normally you can find it in bakeries.

This channel is such a comfortable place, and the comments reflect it. These videos are like the platonic ideal of what YouTube should be for, in my opinion; no obligations about what you do, just a place to share things you enjoy and find interesting.

I've been following along with this series and made my own sunchoke (jerusalem artichoke) pickles. One unintentional trick I've learned, is that if you put some whole garlic cloves in with your pickles, then they basically function as a built-in litmus paper to check the PH (as well as adding nice flavor). Basically, there's some chemical in them that turns a kind of verdigris blueish-green as the liquid gets more acidic (i think it is actually copper sulphate). The garlics are still perfectly safe to eat, they just look a little unappetising because we don't usually eat cyan foods.

Me and almost every other 18 year old on this beautiful blue marble are getting to the point in their life where we may be leaving our house to go study at university in a couple months. I was hoping that you would do a little video showing simple healthy recipes appropriate for students trying to save some money because your recipes look so good and your smooth silky voice is good at explaining them. Love the content, keep it up.

Sir, I could listen to you ramble for hours. On many occasions I have. I love how much you love what you do. We could all use a bit more contentment in our everyday lives!

You have the most beautiful textiles. I think its important to be able to have pretty things around. I think it also helps with happiness.

This was fantastic, beginning to end. The pickle looked great (for pickle), the fried rice dish looked amazing and I really wish I could taste those unique flavours together. The sourdough deepdish vegan not-pizza looked really good too. Just wonderful all round.

Ah yes the famous "Atomic Shrimp Funky Focaccia" coming soon to a supermarket near you!

My husband and I don’t agree on much, media wise. Movies, television, books, games…we diverge at most points. (StarWars, Star Trek and Arrested Development were the big exceptions!)But we both thoroughly enjoy your channel. There really is something for everyone in most of your videos. The positive outlook is refreshing, and the way you see your world inspires us to look at ours differently.

One cultural difference thing: I always pre-bake my pizza crust, so the sauce doesn't make the crust go soggy. Still, that looks quite tasty.

You are my favourite Rambling experimentation with fermentation channel!

That tapping the bottom of the jar tip is excellent. Part of food preparation and cooking is listening, as well as the other senses.

The way that you can consistently and accurately predict how your experimental dish will change after each different ingredient is added is amazing!

I find it wild that there is a niche in youtube for experimental cooking like this. I love Adam ragusia's pizza videos, really want to try making some fresh bread now

That's very focaccia adjacent, I do it all the time pretty much like that, just with normal bread yeast, I barely knead it, just leave it out overnight.