Video suggestion: Make your own all day breakfast pie, but on a budget/cheaply as possible. Cheapest tin of beans, foraged mushrooms, black pudding made with the blood of your enemies etc. Could be interesting to see!

"it will rise again" is a bit of an ominous statement. Sat eating cold cereal and tepid toast in my freezing kitchen I can't deny this pie looks a lot more appetising than it otherwise would

"I'm just going to eat this bit, that could be a bit of sausage." *eats unidentified item* "Hmm. Could be." I think that neatly sums up the standard Fray Bentos/British culinary experience. 😂

Quote of the week. 'Is that bacon? No its just congealed sauce!' Classic and so descriptive

Back in the day, the steak pie from Frey bentos had about 40% meat, now it’s 10-15% if you’re lucky. They are basically taking the mick with the lack of anything meaty. Brilliant video as always.

American here! I happened to find a Fray Bentos Steak/Kidney Pie in an "international" section of a supermarket nearby. I decided to pick one up mainly because being a fan of organ meats in general, I figured there wouldn't be anything too terribly unfamiliar or offensive to taste. I wasn't unhappy after baking the pie and having a serving. I would say the pastry (especially the soft under-pastry was quite satisfying and flavorful. I would say It was a bit salty. This also however wasn't something I wasn't expecting either considering the packaging and delivery system of the product. It reminded me of a microwave dinner item of sorts even though I did indeed bake it. Meat textures weren't super out of the ordinary for the nature of the product either. Overall I can't say that I was unhappy with the pie at all. If I found it again I can confidently say it would be something really satisfying to take on a camping trip or something of that nature.

One of my bucket list wishes is to visit England to have one of those giant, "traditional" English breakfasts with the blood pudding, beans, everything.

I actually enjoy these. My mum used to call it tinned tea, we'd have the pie and a tin of new potatoes and mushy peas with gravy. She worked a lot and needed something quick some days.

Your other "Weird Stuff in a Can" with Fray Bentos pies had me wanting to bring some back on our our last trip to London. I was willing to lose them at customs just to give the meat ones a try (we can only get the Cheese & Onion or Vegetable Balti in Canada)....but they let them through! Can not wait for a beer night to open them up and give them a try. Three suitcases filled with British goodies later - it almost seems like we did a trip to London just to do a Tesco Grocery Run.

In my Atomic Shrimp head canon, his trusty Brabantia can opener was forged in the fiery pits of Hell by the Great Nemesis, and can literally open anything, including the very fabric of reality. I believe it calls to him at night, with promises of unrivalled power and riches beyond his wildest imaginings, and is only kept in check by regular prayers to the Goddess Anoia.

I brought one of these back to Australia after a UK visit. The quarantine guys were amazed; went through every ingredient listed on the tin, Googled them all and then let it pass. It held me up for an hour. When I ate it I wish I had left it in the UK.

Legend says that Shrimp is still looking for the bacon

My memories of fray bentos pies are a lot more forgiving than the reality of them as I tried them again relatively recently and was left incredibly underwhelmed. One of the bonuses is the tin is reusable and you can make a real pie in one after you've forced yourself through the original filling. They would make excellent makeshift frying pans if you're camping as well if you fashion a handle from a bit of wood

Headed back home from College now, your videos have been very encouraging when I was on my own. Probably won't be able to watch or like your videos for a while, but know that you have affected my life in a very positive way these past few years. Thank you so much!

Congrats for following the all day breakfast rules by adding the egg. I was getting worried for a while there! 😁

I was just thinking ( having watched several of your "weird stuff in a can" videos) that you are clearly not a fussy eater, I have often admired your fearless aplomb when you tackle something that looks pretty revolting ( to me!) well done Mr Shrimp for boldly going where others may fear to tread...

I think it's neat that a company recommends a specific type of can opener for the product. Love this series and was happy to watch

For £2.00 a can of bacon grill, a can of beans and a cheap loaf of white bread would be a better value breakfast.

Yum, this takes me back to when I was a kid and Fray Bentos Steak and Kidney Pie was a real treat. I think that was the only one they did then. Have to confess that the contrast of the soggy bit underneath the crispy top was part of its appeal. 😆

"I'm not much of a fussy eater" sums me up nicely, reminds me of eating in the Army chowhall, as long as it was hot, and relatively edible I shoveled it down. Food doesn't always have to be fancy, sometimes just a filling and decently tasty dish gets it done.

These videos are golden. We must cherish and protect Shrimp, Jenny and Eva at all costs!

Really appreciate the things you do for science (and our entertainment) Shrimp. I too think you should make an all day brekky pie to your own recipe, that would be amazing 👏

I can't say the thought of Baked Beans in pastry fills me with joy

We get re-engineered Fray Bentos _and_ Lazy Latkes in one video? Thanks a brunch, indeed!

Your commitment to your art is commendable Mr Shrimp 🦐 You could probably make an entertaining and informative 30 min video on dissecting and cooking a pot noodle 🍜

I think you're always gonna have that soggy bit because its not the cooking method its the fact it tends to soak the moisture of the filling into it and the sheer thickness of the pie top, But the bacon tends to be tiny little nuggets like the classic ox tail soup in a can and you probably wouldn't notice it unless you bite down on one of the very few lumps.

You're a brave man for trying this so we don't have to. On a serious note though, I love English/Irish breakfasts, and I love pies, but I think there is a reason that nobody else makes these pies. It doesn't work in the same way a steak and kidney sandwich would be revolting, but a bacon/egg/sausage/tomato sandwich is delicious.

Wow looks like not even a dog's dinner .I remember their pies as a teenager and they was a thing of beauty .

I have saved so many hours of my life by developing a taste for the soggy bottom of the pastry in Fray Bentos products! Mind you I stopped eating them with any frequency years ago as I felt the quality generally went downhill, although I do get nostalgic for them from time to time. There are many better pie options. I find all these "all day breakfast" disappointing because they are all homogenous, the tomato sauce overpowers the flavour of everything else. For some reason some brands of sausage-and-beans don't have this problem, but thats probably because the sausage is larger than the lumps in the all day breakfast and may have some kind of skin on them. I think the best "instant" all day breakfast I had was one of those vacuum sealed in a bag ones, and I think the beans were seperated somehow.

I would have to be VERY hungry to eat that 'pie' 😒, but thank you for taking the hit for us.

There is something unsuaully comforting about Fray Bentos, I remember having steak and kidney pie in a tin and it was really good

Industrial response to surplus animal by-products, under pasty in a can. 10/10

Original steak and kidney FB pie is $9 in Australia. It’s my takeaway treat when I’m not actually having a takeaway. Love it with a bit of ground white pepper. Have had problems re opening the tin over the last several years/decades but recently found a very easy-to-use opener so can now quickly and safely get the top of the tin off, no jagged edges. It’s a Savannah. Happy with the can opener, happy with the pie…

I kind of assumed the point of cooking the pastry separate was so that you could turn it over halfway through cooking, and thereby cook both sides evenly, instead of ending up with the top very brown and the underside as pale and soggy as it was before it went in the oven.

"some people are going to find this pretty grim" *Starts scooping the guts out of a disemboweled pie without hesitation*

This seems like a lot of hard work for a very substandard pie. (I will add however that Fray Bentos pies are something of a guilty pleasure for me. The pastry is a mixture of nice and crusty on top and very grim and soggy underneath)

Thank you for all the content you post. Restful and refreshing ☺️

Interesting. I like these pies - Fray Bentos that is, my preference is steak and kidney - and always try to keep some in the cupboard for a quick meal if I'm out late. I always find the pastry rises well and is lovely and crispy as well as very flaky when cooked. Not sure if it's because I use a gas oven, maybe I cook it at a higher temperature. This pie though is a new one of me and I must look and see if it's made its way over to Ireland.

can never get over the grim uncooked pastry with these

I don't know why I love these videos so much, but they never get old. I could watch 1,000 of them. I don't even eat meat, and I limit dairy, so I can't eat most of anything in this series, but it's just so enjoyable to watch.

haha man these videos chill me out after a nightshift ya very well spoken man props to the success of the channel its well deserved :D

Fray Bentos is the stuff of nightmares, you're a brave man for the scoff

I definitely love the soft of the pie crust at the bottom as a feature and no bug at all!!! ❤️

"Oh well, we'll do the best we CAN" Your pun didn't escape me! Hehehe

The soggy pastry is what makes these pies for me tbh

I always preferred the Frey bentos steak and kidney puddings. Somehow suet pastry seems more suitable for canning.

I must confess, I'm one of those who consider it a feature rather than a bug! I live for the soft, soggy half underneath the somewhat crisp shell on top. Shame I can't seem to find any of the chicken and bacon ones any more though, they were an absoloute staple!

That was an interesting video. I'm from America, I don't think we have breakfast pies here, but I liked what you cooked more. Love your weird stuff in a can videos. Keep them coming!

My nan would reuse the tins to bake homemade pies and cakes, and even as cat feeding dishes 😊

Sometimes I watch these videos and think I would like to eat the item, either just because it looks nice, or it's something I've never tried and I'm intrigued. Today, however, I fervently hope I will never be in a position to eat such a pie (the only scenario I can imagine is a post-apocalyptic one where I am holed up in a Fray Bentos warehouse and the choices are pie or starvation.) The potato cakes and fried eggs look lovely though. Thanks as always for the video.

I've followed AS for quite some time I seem to remember a video where he mentioned his earlier life and where it wasn't as you'd expect. He's very clever, articulate and very very entertaining. Yet I think he took alternative route to his current success. Great content, I'm hoping he continues, happy Christmas my man - and many more !

Good to see that the table cloth made it in your recent domicile move! Good to see haute cuisson again, hope Eva appreciated it.

Here's a suggestion: When you try to identify bits and pieces, maybe it would be an interesting challenge to do that without reading the ingredient list first? Anyway, thank you very much for entertaining your viewers as you do!

While I like pies in general, I prefer the ones with pastry encasing the contents. I feel slightly short changed when it's just a pastry lid on a stew.

Not sure you'll ever see this but I've been watching some of these old WSIAC videos and I have to say I can't believe how unlucky you've been with the defects in the Fray Bentos pies. I've eaten many of these pies in my life and can't recall a single time I've had an issue. To have as many issues as you've had in the various videos you've done on these is remarkable, or perhaps me not having any in all I've eaten is remarkable, who knows. Love the videos

First time I've ever seen a product actually recommend a specific brand and model of can opener. Very interesting!

I'll give that one a miss ! Have you ever tried covering the frying pan when frying eggs ? They cook much quicker with lower heat so don't burn underneath and the white still cooks through but you can still have runny yolks if you get the timing right. I use a large domed lid which came with a wok that got thrown away years ago but the lid happened to be the most useful part of the set as it fits on frying pans.

I really quite fancy a big pie with mashed potatoes now.

Great video as always. Reminded me a bit of those autopsy programmes Gunther von Hagens used to do on Channel Four in parts, mind.

I remember having these as a child and calling them flobby pies! I used to quickly swallow that weird layer in the same way I’d quickly swallow kidney in the steak and kidney pie at school…convincing myself it couldn’t surely be actual kidneys and was just a name thing like Toad in the Hole! 😂😂😂

Full English breakfast is one of my fav dinners. I was excited for this one but it didn't look very good. I could probably make one myself.

My aunt made her own breakfast "pie." It was eggs, sausage, hash browns (which was just shredded potatoes and not fried), and some sweet apples. It was all in a homemade pie crust and it tasted phenomenal. No idea on all the prep steps, but that's what it was.

Mr. Shrimp, have you ever made/eaten Marmite Pasta? It's a super easy dish and is suprisingly tasty. It consists of roughly 1TBS of marmite/serving of pasta, butter and spaghetti of some sort. Optionally really good with blackpepper and parmsean as well! Just melt the butter and Marmite into cooked pasta and its done!

I had no idea that 'all day breakfast' can be a thing you can put in a can.

Thanks for doing this for the discord folks Mr Shrimp

It's good that you mentioned how Black Pudding doesn't appeal to everyone. My dad who was English used to make it during the Christmas holidays. The smell was enough for one to consider vegetarianism. The idea of a breakfast pie has some appeal though. Thans for the demonstration.

Using an air frier works great for the Fray Bentos pies, i use it all the time for them now , great content sir, keep them coming

I still remember Poundlands old tagline: "Yes, everything's £1!" Nowadays you're lucky if half of the things in the shop are that cheap. Although to be fair, imagine £1 clothing or headphones etc.

If we can get a Fray Bentos pie (in NZ) I admit - I give my husband the crisp pastry and most of the filling, and just have the stodge and some gravy, with whatever vegetables we are having! That, to me, is a treat! Not healthy, but as we get a Fray Bentos pie every 2 years, I think I can get away with that indulgence!

Morning Shrimp, I watched my grandfather do this for many years, the trick is to rub some veg oil on the underside of the crust before placing the crust directly on to the oven shelf to cook.

Yum yum! Love these videos, keep them coming

Mr Shrimp, will you ever do an episode on jellied eels?

ROFL, you have put me off Fray Bentos for life.

This is basically watching Ashens, but it's not on the couch.

I would suggest, to the people who recommended doing this separate cooking thing, if it's something you do on the regular, to try making a pie. From scratch. Or with like a premade pie-dough. It would probably take as long, be less of a mess, and taste twice as good.

I just watched your redux video on stinging nettle soup and it reminded me of eating it during a day out in school, it also reminded me of easily my favourite soup: Swedish spinach soup (spenatsoppa) which is served with hardboiled eggs, incredible combination.

I did the Fastnet Yacht Race in 2005 on a 38ft (really small for this ) boat. Despite that we should save weight, we took a Fray Bentos pie each for when we rounded the Fastnet Rock and set off back to Plymouth. We got there and rounded ... And the tin opener broke! 2nd mate said "I'll make pasta". Us:"no way". Old boy whips out a knife and laboriously breaks into all the pies for us! A few hours after we set out, we thought we'd forgotten the teabags. After a FRANTIC search, we were relieved to discover them. When we asked the skipper "what would we have done if we hadn't?" he said "go back and get some of course". He was a serious racer ( and survivor of the 1979 Fastnet disaster, who'd had to be rescued) but I do believe he was serious!

I do love these pies - I have fond memories of eating them when I was a kid. We always had a small stack of them in the cupboard, as my late dad loved them, too. He'd often have one as a late snack if there was something like 'Sportsnight' on TV. My favourite way to eat one, (any kind) , is with some mashed potatoes, and spring greens (or Savoy cabbage).

I've been eating fray bentos pies for as long as I can remember and I've never removed the top before cooking. The fray bentos curry pie is my current favourite.

This guy is so entertaining and creative. His english Is so perfect...very nice to listen to.

@Atomic Shrimp 1 suggestion if you want to bake the pastry and avoid more browning, put a bit of foil over it as a heat shield. This will allow it to dry and steam out. You gotta get the moisture out. The other option after it comes out of the oven put the soggy bottom pastry into you frypan and finish it in the pan with some butter. Please try again. I don't get these pies easily in Canada

Yessssssss !!!! I absolutely love weird stuff in a can. I wish there was more things in cans that mike could find. It’s not always so strange, like rootbeer but I love this series. I hope you can find more things mike!!

We really just enjoy watching this nice man live his pleasant life

What I've took away from this is: the perfect way to make these pies perhaps flip the pastry at some point while still baking, maybe slightly longer than the filling if needs, add my own extras & voilà. However this particular pie wouldn't be one I'd try tbh. But still I learned something, so thank shallot! 😆

Wish we could get Fray Bentos here in Australia 🇦🇺 I miss these pie’s 😮😊😢🎉

In my experience a Fray Bentos pie is like shaking hands with the devil. Absolutely delicious but you'll have chronic diarrhea for a day after. A deal worth making.

Saw a pie-type thingie in a can at a liquidation store that sometimes deals with weird things......🤔 Rang a bell from somewheres in my chaotic childhood......🤔🤔😱. LOL..... Anyways, it was over $6 Canadian!!!! So I reluctantly passed on it.... BUT, I might go seek the product out.... Some small bits of pleasant nostalgia, I guess..... BTW!!! Love this channel AND all the effort that goes into maintaining it!!! Thank you, thank you, thank you!!!!! 🥰🥰🥰

Not the least bit tempting. I kept thinking about what splendid thing you could make if you had a budget of two pounds plus one egg, oil, and a large potato and your spice kit. How do you like your new stove?

Great to see one of the staple series of this channel

I've eaten food from many a can, but I've never had a can try to sell me a particular brand of can opener before. Something about that is incredibly funny to me.

By 'eck that pie is grim 🤣Well done for doing the science so we don't have to!

I’ve always wondered about these. They were a staple in supermarkets here in Australia when I was a kid.

You know it’s an interesting product when it recommends a product to open it with:

Not just any pie... It's the ALL day pie 😅🥧🇦🇺🍻👍

I just realized that with the new HQ, I'm assuming the long neck lighter isn't needed for the stove top anymore. That makes me sad, in a strange way. I think Mr. Shrimp still needs to pull out the lighter onto the screen, even when using the built-in ignition. Seems like an Atomic Shrimpy kind of thing 😁

Thanks again for your very logic approach

Ha, this is such good timing! I've literally just come back from grocery shopping and saw these in Poundland as well. Was intrigued, but ended up not buying it. Now I get to sit down and see if I'd missed out on anything!

Thanks to these videos I was almost tempted to spend $7 importing one of these pies to Canada. Also, thanks to these videos I didn't.

Grim indeed! I think I'll stick with baked beans on toast 😄

With black pudding depending on the size of it generally melts down in sauces or pies and enriches the gravy or sauce and once cooked you don't notice it. But it depends on the cut size.