I can’t wait to try this. I like the indian chowmein I get at take out but I don’t know how to make it myself. So, it is nice to have a recipe to work with.
@Linda Que Leenda we used to have a Vietnamese Banh Mi/ Mexican taqueria in Oakland that was amazing! While technically two shops in one space there were definitely some fusion tacos and Banh Mi Al Pastor that were to die for. Miss that place so much.
You know I was so skeptical about the onions and applesauce and then I thought a moment and realized 'how is that different from dipping onion pirogies in applesauce, a thing i do all the time', which is true and now I need to have this.
@@jennierandomz Pirogies are like, big dumplings filled with mashed potato and sometimes one other thing, usually cheese, onion, or sauerkraut (pickled cabbage.) A really common way to have them is fried with onions and then dipped in applesauce. Most places around where I'm from (Cleveland, Ohio)give you applesauce and sour cream with your pirogies. Something about the sweet and the onion really works for some reason.
Please do an Instant Pot/Pressure Cooker episode! I use mine unconventionally all the time and would really love to see how others use theirs \(^u^)/ I know a lot of people use rice cookers to do all sorts of wild dishes too... truly a staple of home cooking around the world
As a Mexican that currently cooks on an electric stove - you can roast the poblanos on your oven broiler (just keep a close eye on them!) or in the air fryer (10 mins on 375 for each side - or until charred). Also, my mom adds sweet corn kernels and pieces of panela cheese into the pasta. It's also great as a cold pasta.
I was just watching a little sad because I thought I never could make those dishes because there basically only are electric stovetops here in Germany. Thanks for the great tip! I’ll try it in the air fryer once I figure out where to get the peppers :D
@@renakellner4448 you probably could do it on an electric stovetop too, just would take longer and it probably is actually safer. I’d recommend you try and report your results
OMG I literally cried of joy when I saw Poblano pasta was part of this episode. It is my favourite dish ever and it reminds me so much of my family and my hometown. Every time I go and visit them, they always cook this specially for me! It goes really well with bread ❤️ and I also get the same core memory from the roasted Pepper's smell, unpeeling the skin, everything! We usually place them in a plastic bag, so the heath and steam helps the peppers to be peeled easily. Thank you for making me smile everytime with your videos, Beryl! And so glad you liked that popular Mexican pasta dish 🫶🏽
what a cool cooking tip, I've gone almost 30 years not knowing this. when I eventually attempt the dish Huevos Divorciado's that Beryl made in a breakfast episode, I'm gonna use your bag trick for the peppers. :)
@MrLuisRamirezC yes to the bag. That's how I prep my peppers! It's my families favorite dish! Beryl... I add the bouillon when I cook the pasta. Also I add cream cheese, cilantro, garlic and black pepper when creating the sauce. The queso fresco, as you added, is the perfect topping! 🥰
First thing I noticed is that Beryl started mixing pasta with the sauce. She definitely saw our comments last time. 😂 Love you Beryl, the dishes are awesome as always. 💕
i would absolutely loooove if you did different little series' on meals you can make in a pressure cooker, with a rice cooker, or maybe even ways that people have adapted some of their favorite dishes to cook in the air fryer, for those of us always searching for quick and easy/adaptable recipes!
I’m Swiss and I love the combination of pasta and applesauce. I normally don’t eat it with the onions, but add lots of grated Parmigiano Reggiano. The combination of the sweet applesauce and the sharp and savoury cheese is divine! It makes no sense in my head (just like Beryl said), but it works oddly well.
It makes sense in my Chinese American head. I love grilled cheese with apples. Even better with caramelized onions. So pasta-fying the combo sounds wonderful!
That version sounds good too! There's just something about sweet apples and salty cheese that pairs surprisingly well together. The concept kind of reminds me of this chicken dish I once had at Cracker Barrel that had applesauce, cheddar, and buttery cracker crumbs on top. I would have never thought that would be a good flavor combination before, but it was so good!
Loved the poblano pasta one. I’ll say next time if you use Greek yogurt again totally add a lime (limón) with it. Just a huge pop of brightness. A cheaters crema is usually 1/2 cup sour cream with 2 tablespoon lime.
Honestly pasta dishes are so versatile. You can throw anything with pasta and create an amazing dish. Missing vegetables? Throw veggies in, want meat? Throw some fish or sausage or ham or mince in. Want it creamy or tomatoey or buttery... Baked, one pot or combine, all is good.
These pasta recipes are wonderful, but Beryl these people are so beautiful! We otherwise would not have witnessed them and what's close to their and your heart. That's the special thing about what you do ❤️
I feel like sometimes I step back from the channel and realize how special this is for all of us we are so used to being Invisible watchers but here we can meet and learn from one another and to realize the numbers in the view count are real people I dunno if that makes sense haha
I just made the Espagueti Verde and it is was fantastic! I've never charred a pepper in my life (71 yrs) but I broiled and sweated and peeled and seeded and it wasn't that complicated. I used Mexican crema media, Nestle brand, and it tastes way more like cream cheese than yogurt or sour cream. I'm sure the sauce could have lots of other uses besides just eating it with a spoon! It is so good. This is like Mexican macaroni and cheese, the same comfort factor. Thanks so much for sharing this one!
I think pasta prepared in the traditional italian way is worthy of respect and admiration, but I'm much more a fan of these fusion style dishes! They signify pasta being adapted into local cuisine all around the world and I think that's a beautiful connection. All the different preparations can co-exist and make us all full and happy. :) After all, we wouldn't have italian pasta without the chinese noodle anyway.
Beryl, what you do is just beautiful. It’s so wonderful to see this world wide community come together and share their stories through food. Something about this video really made me see that and I can’t wait to try these recipes.
The tuna pasta is super popular in Venezuela too. I personally would have put all the ingredients in the instapot except for the tuna and then add it that to the dish last. I literally said “don’t put the tuna yet!” while watching the video.
Thanks for this episode, Beryl. Back in the 1970s, my British mum would make a very quick, very delicious clam spaghetti for two, ready in under 15 min if you included a small salad to go alongside. Put on a pot of salted water to bring to the boil, just big enough to hold two portions of pasta. In the meanwhile, fry up a quarter of a minced onion, a clove of minced garlic, some salt and pepper. Open a can of clams - don't drain, as there is a lot of flavor in that water. Once the onions and garlic have sauteed, open a small can of tomato sauce (not tomato paste, not tomato chunks, not spaghetti sauce - just pure unadulterated tomato sauce - the thin stuff) and pour it into the onion mixture. Make sure the heat is at medium where the edges of the sauce are barely bubbling - stir it frequently so it doesn't burn. By now your water is boiling. Cook your pasta to 90% done while the clam sauce simmers nearby. Once the pasta is cooked, drain it, reserving just a 1/3 cup of pasta-water, and add the pasta into the sauce. Stir to combine, and throw in 2 Tbsp of chopped parsley. Mix it up, add a bit of pasta water if need be (unlikely), and serve with a hunk of buttered bread and a small simple green salad. The sauce is supposed to be thin, tomato-y, and clamalicious. *_So good! Miss you, Mom, so very much. And I know what I'm having for dinner tonight._*
I know this is kinda different, but I'd really like to see a video on how you come up with your "staging" for the different dishes (2:05, 6:26, 10:50, 14:44). You include so many fun and interesting elements, from the dishware to the props and table settings, and it's always so creative.
It was also a favorite of the late Barbara Tropp, expert on Chinese cuisine and food history. I'm not the biggest fan of her recipes, but so respect the work she did and the expertise she accumulated. Rest in power. Much sympathy for the loss of your mum. May her memory be for a blessing.
Re: The Peeler I (right hand dominant) find that holding the object (carrot, potato, etc) in my left hand well above the cutting board and the peeler in my right hand, then stroke downward easiest. You can also hold the object out away from the body the way you had it and peel that way, but you might find it easier to angle the object slightly to the side. Make sure there is not a surface at the end to run into. Having space for your hand to finish the peeling motion definitely helps
I was looking for other comments about the peeler. I got one recently, and I usually place the object on the cutting board and stroke toward me, so in the opposite direction of what Beryl does. I find it works well, but Beryl, the way you did it made me want to try it your way! In any case, I love that peeler so much, but my DH can't seem to understand that it's not a regular peeler, he keeps trying to use it for things like a big piece of orange peel for a drink and getting mad at it that it makes small strips. Hahahaha
I found it! It's a Kiwi Pro Slice Peeler (watched the video in slow mo and then zoomed in). In the videos on Amazon it shows people pulling the peeler toward themself. I've tried to use a traditional Julian peeler in the past with limited success - this looks easier and it's certainly less expensive!
In India in the last decade or so, pasta has been adopted in our cuisine because it is so versatile..you can find fast food pasta stalls everywhere in India now and we have amazing curries/sauces you can put pasta in to make it even more delicious...i highly recommend eating Makhani Pasta which is basically putting pasta in the gravy made for butter chicken with or without shredded chicken..also since i started working out recently and putting more effort into what i wat, i discovered that you can mix pasta with Palak Paneer gravy, which is essentially spinach grravy with panner and it tastes so good
Omg saag paneer os one of my fave dishes (google tells me they're similar and sometimes used interchangeably in western countries so maybe what i love is palak paneer?), I'm defo gonna try it on pasta now
Please make a pressure cooker episode! I think pressure cooker is one the most important kitchen utensils for brazilians, if not the most important. We eat rice and beans almost everyday at lunch and it is our way to cook a whole big pan of beans for the week really quickly and saving gas at the same time. We dont use canned beans because we like to control the consistence of the beans and also season them while cooking. Actually, I have never saw canned beans in a supermaket here. Some people dont even know it exists. And the reason is because we use the pressure cooker all the time, we cook a lot of different things in it, even desserts hahaha ☺
Besides all the incredible food, the thing I love most about your videos is just how incredibly fluently people all over the world speak English. I find it fascinating.
Beryl I really love the effort you put in all your videos.... Where others put 1 recipe you put several along with the artworks u display... Getting others to be involved... That's so much work... This makes your videos special... Also bringing so many cultures together... You're just such a easy going and calm person.... Feel so cozy watching your videos... Feel like home...
"can salty be sweet?" - Mexican candy has entered the chat- (also honorary mention to salted caramel) I am so glad someone suggested espagueti verde from Mexico! I rarely eat it but I love it very much. I think I'm going to ask my mom to make me some soon!
@@znlevelentertainment1668 That's interesting. I'm from somewhere near Frankfurt and know some dishes with that combination. Like Heringssalat with apples and onions, liver with apples and brown onions, potato pancakes (there are onions within the dugh) with applesauce. Stuff like that. 😌
Your videos always put a smile on my face! I love the positive vibes of this community and how much enjoyment everyone gets from sharing the recipes they love. So many recipes I'd like to try from this video! I would have never thought to put apple sauce on pasta but now I'm really intrigued. I also really love roasted poblano and would love to try it as a pasta sauce!
Hey Beryl! I am from India, New Delhi. And about cooking pasta in pressure cooker is so helpful for me. I have always cooked white sauce pasta in pressure cooker and it so instant. I always use this trick for my son's school tiffin when I am in a hurry. Believe me, it's delicious as well.
"Älplermagronen" is similar to the Hörnli dish, it only adds cream and diced potatoes to the recipe. Älplermagronen is a widely popular dish that you will usually find in restaurants in skiing resorts as it is pretty filling and energizing.
On the apple and onion pasta- when I saw that, my first thought was that it looks yummy! I've had omelets with apple, onion, and cheddar cheese and they're so good. I first tried that combo at the restaurant I worked at in high school. It was one of those "American dining with a twist" gastropub type places but tbh, their "weird" flavor combos were usually great!
Same! I’ve had applesauce served on the side of potato, egg and cheese dishes a couple of times in restaurants and so I’ve added it similarly to my breakfast repertoire. It makes sense that it would also taste good with the starchiness of pasta instead of potatoes.
My friend was an exchange student in Wisconsin and they have tons of people with Swiss heritage. Apples and Cheese are so common here in Switzerland as a combination. We also do Apple Pie and Cheese. Öpfuchueche u Chäs. :)
German culinary traditions use apples in savory ways, so it isn't surprising to see it from Switzerland as well, but part of me eagerly wants to believe some Swiss college student was staring desperately into their near empty pantry and debated if they could really make the jar of applesauce work with the pasta.
Also, I am eager to try the Mexican dish because I don't doubt the flavor of a simple dish that makes use of a good cheese and peppers. Adapting from some Italian recipes I've seen, I have used roasted Anaheim peppers with Parmigiano Reggiano and it was amazing. It didn't use a bouillon cube for flavoring, but rather a glove of roasted garlic finely diced. And you can roast peppers on an electric stove top as the skin will still char in a frying pan if you don't place them in any oil, but I will admit it's probably not as good as over an open flame.
I (Austrian) cannot think of one savory dish with apples. Perhaps our countries are more different than I thought or I am just weird. Maybe it is because we eat more sweet dishes in Austria and thus don't want apples in savory dishes anymore cause we're tired of them? I honestly have no idea. Perhaps it's also a regional thing? I am just soo confused right now.
@samplesample7178 Well your comment made me pause and reconsider what I said and I realized what I said didn't align necessarily what I was thinking. I was thinking of how I've seen cheese placed in apple pies. Which I suppose gives the apples a savory element but it's not necessarily a savory dish if it's a sweet pie. My mistake, I blame the distraction of such delicious foods haha
My 9 year old son is crazy about onions. He can’t get enough. Raw, cooked, you name it. I sauté onions in olive oil, adobo seasoning and black pepper then put it on his pasta and that’s his favorite. I think the breadcrumbs, parsley and applesauce will be a nice surprise.
1st dish reminds me of the 1st time Hubby made sausage braised with apples and onions. I was not prepared for how good that was, and now it's one of my favourite combinations.
this all looks so good🤤 i would love to know what your kitchen staples recommendations are after you try all of these recipes though! might be a fun idea for an episode😄
Omg neeeeed a instant pot/pressure cooker episode! Here in Hawaii many people make a amazing dupe of Kalua pig and cabbage in about an hour instead of having to dig a huge hole in the ground (imu) and cooking it for hours underground!
Beryl can you do a series on cold potluck picnic foods? I'm very curious about the pasta with applesauce and will definatly make and try cold. Thank you for always inspiring me.
Congratulations on having as fully functional stove again! A "yes" vote for a pressure cooker episode. I was late to the Instant Pot game because I thought it was a trendy space wasting gadget (though had had positive experiences with stove top pressure cookers in the 90s). Now I am a convert for cooking beans and grains.
I love pasta and I love this episode ! I know a recipe really close to the poblano pasta. It’s a Southern France version : Roast a red bell pepper (on a stove or under the oven broiler) peel, remove seeds and pulse with creamy goat cheese, a pinch of Espelette pepper and thyme to make the sauce. By the way, I have a peeler like yours, try to change the orientation of your vegetable to peel from left to right, or toward yourself. I had never thought about shredding cabbage with it but I’m gonna try next time I am making cabbage salad (Hum... that’s tomorrow) I use this peeler for a favorite pasta dish of ours but you can use a spiralizer, or a knife if you are courageous to cut the vegetables into noodles. Pan fry chorizo slices until golden and a little crispy and drain aside. In the same pan, remove most of the chorizo fat, sauté sliced yellow onion, with carrot and zucchini noodles until tender. Add the chorizo back along some nigella seeds and sauté for a couple of minutes. Enjoy ! The original recipe called for cream but I haven’t added it in years, no need to. I retro-engeneered this recipe from a dish I had in a restaurant in Nice 25 years go.
Hi, Beryl! In case of pressure pasta with tuna, I mix the tuna can after the cooking, for last, so the flavor isn't change because the heat. It's so practical and flavourful. Love the other recipes too. 😋
Beryl, about the peeler, when I worked in kitchens I always asked the Mexican ladies how to do things because they always knew. I call that tool the mangler. When you are mangling carrots, put a fourth through the top of the carrot so that you have a safe handle. You are basically using it correctly. Just be safe.
I squealed with joy seeing Switzerland in this video! 🥰 🇨🇭 You should definitely also try „Älplermaggronen“, which is similar to the dish you made but has potatoes, cheese and a creamy/milky sauce as well as the applesauce. Some people also eat it with soft, hot apple slices instead of applesauce ☺️ It’s one of the most comforting dishes of my childhood and basically puts you right to sleep with how heavy and starchy it is 😉
7:10 you can make cake in a pressure cooker as in Inadia; when my family didn't have an OTG then we used to make cakes in pressure cook. 1) we you to make the cake batter then we used to put salt or sand in the pot with a stand in it to cook the cake and mannny other things
Beryl, every time I watch your videos I'm tickled by how adorable your mannerisms are. You're a very sweet lady and watching you get excited over good food makes me happy.
My favorite pasta dish is lokshen mit kaese. It’s a Jewish dish made with cottage cheese, butter, sour cream and pasta (I use bow tie egg noodles). It’s super easy, savory, and I usually make it when I need something comforting and uncomplicated. I add some black pepper to add just a hint of warmth to the dish. It’s not the healthiest lunch, but dang, it’s good!
@@sevenandthelittlestmew I am just asking because sometimes Yiddish and German have some similar words, and "Löckchen mit Käse" means "Curles with Cheese" so I wondered if it is made with pasta that looks like Curls/Spirals 😁
I have a fond memory of kheema chowmein when we were in lockdown and had kind of run out of nearly everything. Maybe I should make it again to use up all our chowmein noodles.
I love my julienne peeler so much! However I hold the veg/whatever in my left hand and pull the peeler towards me. I saw you used it the opposite direction. That’s just what works for me (I’m right handed) and love all your videos ❤❤❤
Beryl, I have the same peeler that i got for exact same reason! You have to move it towards you while holding a veggie in your hand in the air, not away from you ;) It works great that way!
We have these kind of peelers in India, which we use to just peal the skin before using a vegetable, and cut the vegetable with knife or in a chopper! Never tried using it for actual cut..il do now! And yes needs to be used like you said.
Great food suggestions!! Cant wait to try them. The peeler actually looks like one of the ones where it would work better if you peeled towards yourself, and not away from yourseld
We just did our favorite pasta meal. Saute onions, ground meat, bell pepper and whatever greens you have in the refrigerator with garlic, sage and thyme. Boil a bunch of macaroni or a pasta that can hold a sauce, and combine the sautéed mixture with the pasta and add a few ounces of fresh goat cheese and some chopped walnuts or sesame seeds. The result is a creamy flavorful pasta dish that covers all of the food groups.
This made me so excited!! As a Swiss woman living in England I rarely get to eat this pasta and it’s my absolute favorite! Guess what I’m having for dinner 👀
For the peeler - try pulling it towards you instead of pushing it away from you. So, hold the veggie away in front of you with the bottom of it angled slightly toward you, then place the peeler at the top of the veggie, on the side that is facing you, and pull it down the veggie. It is much smoother that way.
I've said this before in previous comments, but again, I am so impressed how you are not afraid to try just about anything. Brave taste buds...LOL. Unfortunately, I have a limited pallet, but you have inspired me to at least try. For example, it's small steps, but I have to try the first dish in this video, then i will proceed to trying he rest of them. Honestly, they all looked pretty dag gone YUMMY!! Thanks loads for sharing. Arlene
I do a simple pasta dish. I cook whatever pasta then the sauce is hummus, a splash of lemon juice and some cooking water. Optionally you could add some milk or yogurt to keep it creamy. You can add vegetables etc...
When Beryl went "Salty can't be sweet, right?" the Finn in me was yelling "SALMIAKKI!!!" (salty licorice). Yes salty can be sweet, think salted caramel for a more common flavour combination in the US maybe. All the dishes look great! Want to try them all! Really have to see where I can get spam in Finland...
My favorite is to caramelize apples (peeled/sliced) and onions together in butter. Season with s&p and herbs de province. Toss with cooked egg noodles and top with a dollop of sour cream. Great on its own, but also a perfect side to a pork chop.
Another really classic pasta dish from Mexico’s Central Valley is _fideo seco_ also called _sopa seca de fideo_ which are vermicelli noodles brought over by the Spanish but toasted rather than boiled and made with chipotle peppers. The most common way to eat these noodles in all of Mexico is typically in soup, but this second dish is popular in that specific region. Search for a recipe of it on TH-cam, I think you’d like it.
I have pasta recipe from Japan!!! Mentai Pasta, ingredients are Mentaiko(fish eggs), butter, cream, and a bit of soy sauce. I love to use crumbled Nori(dry seaweed) and fine sliced up Shiso to garnish. Hope you try it!
I'm so happy you included coronation chicken. As an American, I didn't grow up with it, but "discovered" it about 20 years ago and loved it. It was my eye-opener to the idea of more interesting toppings for baked potatoes.
I didn’t grow up eating poblano spaghetti but just recently got into it, so it’s funny you picked it! I usually eat it with milanesa de res or fried chicken. (Also as someone who only has an electrical stove, I still roast the peppers - it just took a lil longer 😉)
I'm brazilian, but I have never thought of pasta in a pressure cooker either! It's actually genious. I'm also really considering cooking the first dish from Switzerland. In Brazil, we sometimes also have those unusual savory-sweet combinations, so it might be a win for my taste buds
I'm definitely going to try the one with apple sauce and onions, that sounds intriguing! Also really glad you mentioned you'd swapped out the crema for yogurt in the Espagueti Verde since I was already wondering if I could veganise this with soya yogurt or oat cream, now I just have to try to find poblano peppers in the UK!
I just made the pasta recipe from Brazil and it was amazing! I have been a foodie for so long and made so many complicated recipes. That one was so easy and ready in seven minutes - what could be better? And you are right - we couldn't even taste the tuna. I forgot all about it, until I went to throw the empty can away! We had it with grilled cheese sandwiches and it was awesome! Thanks Beryl and now I am subscribed to your page.
If you want to be immersed in roasted chile smell, you need to be in New Mexico in late Aug-September and stop at just about any grocery store or produce market and watch them roast a bushel of chiles at once in rotating roasters. They roast them then they put them into a large plastic bag and send the, home with you to peel and package, usually into quart sized freezer bags to be frozen and used throughout the year in all your dishes. Heavenly! One of the best smells out there!
Hi Beryl, It's so great to be featured in your video! Loved how to prepped the food and glad you enjoyed it. ❤️❤️🇳🇵🇳🇵
I can’t wait to try this. I like the indian chowmein I get at take out but I don’t know how to make it myself. So, it is nice to have a recipe to work with.
*how you prepped
@pretty5793 That makes me so happy! Hope you'll like it!
Great job!!
@@MG-je5xq Thank you!
I think an episode on fusion foods (where two or more cuisines are mixed in a dish) would be cool
Second this!
That does sound awesome!
Plus if the pertain shared a little bit of the history of where the fusion came from, that'd be super cool
Ooh love this!
@Linda Que Leenda we used to have a Vietnamese Banh Mi/ Mexican taqueria in Oakland that was amazing! While technically two shops in one space there were definitely some fusion tacos and Banh Mi Al Pastor that were to die for. Miss that place so much.
You know I was so skeptical about the onions and applesauce and then I thought a moment and realized 'how is that different from dipping onion pirogies in applesauce, a thing i do all the time', which is true and now I need to have this.
Right?!!
Fried pirogies and applesauce is good.
I never heard of this before
@@jennierandomz Pirogies are like, big dumplings filled with mashed potato and sometimes one other thing, usually cheese, onion, or sauerkraut (pickled cabbage.) A really common way to have them is fried with onions and then dipped in applesauce. Most places around where I'm from (Cleveland, Ohio)give you applesauce and sour cream with your pirogies. Something about the sweet and the onion really works for some reason.
I've not had applesauce with pierogies, but I do love applesauce on latkes, and that's also a similar flavor profile (salty, onion-y carbs)
The flutter in my heart when I saw Puerto Rico. My beautiful island 😍
Please do an Instant Pot/Pressure Cooker episode! I use mine unconventionally all the time and would really love to see how others use theirs \(^u^)/ I know a lot of people use rice cookers to do all sorts of wild dishes too... truly a staple of home cooking around the world
As a Mexican that currently cooks on an electric stove - you can roast the poblanos on your oven broiler (just keep a close eye on them!) or in the air fryer (10 mins on 375 for each side - or until charred). Also, my mom adds sweet corn kernels and pieces of panela cheese into the pasta. It's also great as a cold pasta.
Oooh the corn sounds yummy! Another good addition I’ve seen is ham
I was thinking it was missing the kernels too! And I prefer it with a heavier cheese like manchego
Air fryer is genius
I was just watching a little sad because I thought I never could make those dishes because there basically only are electric stovetops here in Germany. Thanks for the great tip! I’ll try it in the air fryer once I figure out where to get the peppers :D
@@renakellner4448 you probably could do it on an electric stovetop too, just would take longer and it probably is actually safer. I’d recommend you try and report your results
OMG I literally cried of joy when I saw Poblano pasta was part of this episode. It is my favourite dish ever and it reminds me so much of my family and my hometown. Every time I go and visit them, they always cook this specially for me! It goes really well with bread ❤️ and I also get the same core memory from the roasted Pepper's smell, unpeeling the skin, everything! We usually place them in a plastic bag, so the heath and steam helps the peppers to be peeled easily. Thank you for making me smile everytime with your videos, Beryl! And so glad you liked that popular Mexican pasta dish 🫶🏽
what a cool cooking tip, I've gone almost 30 years not knowing this. when I eventually attempt the dish Huevos Divorciado's that Beryl made in a breakfast episode, I'm gonna use your bag trick for the peppers. :)
@@nothankskava3038 hope you like them! And I'm glad I could be of help ❤️
@@nothankskava3038 I put my peppers into a bowl and put a plate on top for the same effect but without wasting plastic. I hope this helps!
@MrLuisRamirezC yes to the bag. That's how I prep my peppers! It's my families favorite dish!
Beryl... I add the bouillon when I cook the pasta. Also I add cream cheese, cilantro, garlic and black pepper when creating the sauce. The queso fresco, as you added, is the perfect topping! 🥰
First thing I noticed is that Beryl started mixing pasta with the sauce. She definitely saw our comments last time. 😂
Love you Beryl, the dishes are awesome as always. 💕
🫣I saw haha
😂😂 yes that’s the first thing I noticed.
Love your content Beryl ❤
i would absolutely loooove if you did different little series' on meals you can make in a pressure cooker, with a rice cooker, or maybe even ways that people have adapted some of their favorite dishes to cook in the air fryer, for those of us always searching for quick and easy/adaptable recipes!
Yes so I can have a reason to use my instant pot😭
I’m Swiss and I love the combination of pasta and applesauce. I normally don’t eat it with the onions, but add lots of grated Parmigiano Reggiano. The combination of the sweet applesauce and the sharp and savoury cheese is divine! It makes no sense in my head (just like Beryl said), but it works oddly well.
It makes sense in my Chinese American head. I love grilled cheese with apples. Even better with caramelized onions. So pasta-fying the combo sounds wonderful!
That version sounds good too! There's just something about sweet apples and salty cheese that pairs surprisingly well together. The concept kind of reminds me of this chicken dish I once had at Cracker Barrel that had applesauce, cheddar, and buttery cracker crumbs on top. I would have never thought that would be a good flavor combination before, but it was so good!
Italians often eat pear and parmesan and no doubt apple too - I don't think they do it with pasta though! However, I think I might try it.
As a fellow Brazilian subscriber, I can confirm: we do use the pressure cooker A LOT! Even risotto and pasta can be made in a pressure cooker! lol
Loved the poblano pasta one. I’ll say next time if you use Greek yogurt again totally add a lime (limón) with it. Just a huge pop of brightness. A cheaters crema is usually 1/2 cup sour cream with 2 tablespoon lime.
ahhh amazing yes!!!
Honestly pasta dishes are so versatile. You can throw anything with pasta and create an amazing dish. Missing vegetables? Throw veggies in, want meat? Throw some fish or sausage or ham or mince in. Want it creamy or tomatoey or buttery... Baked, one pot or combine, all is good.
Pasta is like a fresh canvas. You can paint on it with anything.
Lol I read that as mice instead of mince
@@msjkramey that would be different LOL
@@TaraZsun sure but i dont think the italian will like it
@@lautanbintangempatlima8350 Italians don't like anything, even eachother. Let them tire themselves out and keep cooking.
These pasta recipes are wonderful, but Beryl these people are so beautiful! We otherwise would not have witnessed them and what's close to their and your heart. That's the special thing about what you do ❤️
I feel like sometimes I step back from the channel and realize how special this is for all of us we are so used to being Invisible watchers but here we can meet and learn from one another and to realize the numbers in the view count are real people I dunno if that makes sense haha
I just made the Espagueti Verde and it is was fantastic! I've never charred a pepper in my life (71 yrs) but I broiled and sweated and peeled and seeded and it wasn't that complicated. I used Mexican crema media, Nestle brand, and it tastes way more like cream cheese than yogurt or sour cream. I'm sure the sauce could have lots of other uses besides just eating it with a spoon! It is so good. This is like Mexican macaroni and cheese, the same comfort factor. Thanks so much for sharing this one!
I think pasta prepared in the traditional italian way is worthy of respect and admiration, but I'm much more a fan of these fusion style dishes! They signify pasta being adapted into local cuisine all around the world and I think that's a beautiful connection. All the different preparations can co-exist and make us all full and happy. :) After all, we wouldn't have italian pasta without the chinese noodle anyway.
Beryl, what you do is just beautiful. It’s so wonderful to see this world wide community come together and share their stories through food. Something about this video really made me see that and I can’t wait to try these recipes.
The tuna pasta is super popular in Venezuela too. I personally would have put all the ingredients in the instapot except for the tuna and then add it that to the dish last. I literally said “don’t put the tuna yet!” while watching the video.
Same! Actually I wouldn’t put tuna in it at all. Only for sandwiches or crackers for me. Or cold pasta
I almost said the same! There are other tuna pasta dishes for which you stir the pasta in at the last minute, more or less.
Put the tuna in afterwards, it will still warm up and not seem overcooked.
Thanks for this episode, Beryl. Back in the 1970s, my British mum would make a very quick, very delicious clam spaghetti for two, ready in under 15 min if you included a small salad to go alongside.
Put on a pot of salted water to bring to the boil, just big enough to hold two portions of pasta. In the meanwhile, fry up a quarter of a minced onion, a clove of minced garlic, some salt and pepper. Open a can of clams - don't drain, as there is a lot of flavor in that water. Once the onions and garlic have sauteed, open a small can of tomato sauce (not tomato paste, not tomato chunks, not spaghetti sauce - just pure unadulterated tomato sauce - the thin stuff) and pour it into the onion mixture. Make sure the heat is at medium where the edges of the sauce are barely bubbling - stir it frequently so it doesn't burn.
By now your water is boiling. Cook your pasta to 90% done while the clam sauce simmers nearby. Once the pasta is cooked, drain it, reserving just a 1/3 cup of pasta-water, and add the pasta into the sauce. Stir to combine, and throw in 2 Tbsp of chopped parsley. Mix it up, add a bit of pasta water if need be (unlikely), and serve with a hunk of buttered bread and a small simple green salad. The sauce is supposed to be thin, tomato-y, and clamalicious.
*_So good! Miss you, Mom, so very much. And I know what I'm having for dinner tonight._*
This sounds wonderful! When do you add in the clams , after you’ve sautéed the onions /garlic ?
Yes, please have a pressure cooker episode! I have an Instant Pot and would love to learn new recipes like what you have on your show.
I know this is kinda different, but I'd really like to see a video on how you come up with your "staging" for the different dishes (2:05, 6:26, 10:50, 14:44). You include so many fun and interesting elements, from the dishware to the props and table settings, and it's always so creative.
I never noticed it but now that you said it I cannot unsee it 😅
Yes I love it too. Especially loved that "hello lovely" at 6:26 in this video 😃
Zingy was a word that my late mum used, and I for one feel that you should definitely use the word every now and then, Beryl.
It was also a favorite of the late Barbara Tropp, expert on Chinese cuisine and food history. I'm not the biggest fan of her recipes, but so respect the work she did and the expertise she accumulated. Rest in power.
Much sympathy for the loss of your mum. May her memory be for a blessing.
Re: The Peeler
I (right hand dominant) find that holding the object (carrot, potato, etc) in my left hand well above the cutting board and the peeler in my right hand, then stroke downward easiest. You can also hold the object out away from the body the way you had it and peel that way, but you might find it easier to angle the object slightly to the side. Make sure there is not a surface at the end to run into. Having space for your hand to finish the peeling motion definitely helps
I was looking for other comments about the peeler. I got one recently, and I usually place the object on the cutting board and stroke toward me, so in the opposite direction of what Beryl does. I find it works well, but Beryl, the way you did it made me want to try it your way! In any case, I love that peeler so much, but my DH can't seem to understand that it's not a regular peeler, he keeps trying to use it for things like a big piece of orange peel for a drink and getting mad at it that it makes small strips. Hahahaha
I always seen the peeler used in a pull way, rather than in a push way like Beryl does.
What kind of peeler is it? I thought it looked quite handy but I’m not sure what to google.
It looks the the peeler I bought from pampered chef, I use it going back and forth.
I found it! It's a Kiwi Pro Slice Peeler (watched the video in slow mo and then zoomed in). In the videos on Amazon it shows people pulling the peeler toward themself. I've tried to use a traditional Julian peeler in the past with limited success - this looks easier and it's certainly less expensive!
In India in the last decade or so, pasta has been adopted in our cuisine because it is so versatile..you can find fast food pasta stalls everywhere in India now and we have amazing curries/sauces you can put pasta in to make it even more delicious...i highly recommend eating Makhani Pasta which is basically putting pasta in the gravy made for butter chicken with or without shredded chicken..also since i started working out recently and putting more effort into what i wat, i discovered that you can mix pasta with Palak Paneer gravy, which is essentially spinach grravy with panner and it tastes so good
If you like palak paneer I suggest you add the gravy to dal fry, palak dal fry tastes so good!
Omg saag paneer os one of my fave dishes (google tells me they're similar and sometimes used interchangeably in western countries so maybe what i love is palak paneer?), I'm defo gonna try it on pasta now
Omg that sounds so good
Please make a pressure cooker episode! I think pressure cooker is one the most important kitchen utensils for brazilians, if not the most important. We eat rice and beans almost everyday at lunch and it is our way to cook a whole big pan of beans for the week really quickly and saving gas at the same time. We dont use canned beans because we like to control the consistence of the beans and also season them while cooking. Actually, I have never saw canned beans in a supermaket here. Some people dont even know it exists. And the reason is because we use the pressure cooker all the time, we cook a lot of different things in it, even desserts hahaha ☺
Besides all the incredible food, the thing I love most about your videos is just how incredibly fluently people all over the world speak English. I find it fascinating.
Beryl I really love the effort you put in all your videos.... Where others put 1 recipe you put several along with the artworks u display... Getting others to be involved... That's so much work... This makes your videos special... Also bringing so many cultures together... You're just such a easy going and calm person.... Feel so cozy watching your videos... Feel like home...
"can salty be sweet?"
- Mexican candy has entered the chat-
(also honorary mention to salted caramel)
I am so glad someone suggested espagueti verde from Mexico! I rarely eat it but I love it very much. I think I'm going to ask my mom to make me some soon!
Actually the combination of apple sauce and onions or apples and onions is pretty common in Germany, Austria and Switzerland.
really? I from Germany and I never heard of it
@@znlevelentertainment1668 That's interesting. I'm from somewhere near Frankfurt and know some dishes with that combination. Like Heringssalat with apples and onions, liver with apples and brown onions, potato pancakes (there are onions within the dugh) with applesauce. Stuff like that. 😌
@@comodoregoatknuckle6301 Yes, and for example "Himmel und Äd" from Cologne's kitchen :)
@@miriam7630 yes!!! If course. How could I forget!?
Also think about liver, onions and apple sauce or hasbrowns with apple sauce (Reibeplätzchen)
Your videos always put a smile on my face! I love the positive vibes of this community and how much enjoyment everyone gets from sharing the recipes they love. So many recipes I'd like to try from this video! I would have never thought to put apple sauce on pasta but now I'm really intrigued. I also really love roasted poblano and would love to try it as a pasta sauce!
Yesssss!!!
Yes! I agree 💯. I bought Spam for the first time yesterday because of your videos. 💓
Yesss, I am obsessed with carbs of any kind so this makes me soo happy!
Hey Beryl! I am from India, New Delhi. And about cooking pasta in pressure cooker is so helpful for me. I have always cooked white sauce pasta in pressure cooker and it so instant. I always use this trick for my son's school tiffin when I am in a hurry. Believe me, it's delicious as well.
You should definitely do a rice pudding episode!! So many amazing rice pudding recipes in the world!
"Älplermagronen" is similar to the Hörnli dish, it only adds cream and diced potatoes to the recipe. Älplermagronen is a widely popular dish that you will usually find in restaurants in skiing resorts as it is pretty filling and energizing.
On the apple and onion pasta- when I saw that, my first thought was that it looks yummy! I've had omelets with apple, onion, and cheddar cheese and they're so good. I first tried that combo at the restaurant I worked at in high school. It was one of those "American dining with a twist" gastropub type places but tbh, their "weird" flavor combos were usually great!
I've never thought of putting apple in an omelette but that sounds great. Done a grilled cheese like that
Same! I’ve had applesauce served on the side of potato, egg and cheese dishes a couple of times in restaurants and so I’ve added it similarly to my breakfast repertoire. It makes sense that it would also taste good with the starchiness of pasta instead of potatoes.
My friend was an exchange student in Wisconsin and they have tons of people with Swiss heritage. Apples and Cheese are so common here in Switzerland as a combination. We also do Apple Pie and Cheese. Öpfuchueche u Chäs. :)
i'm so mesmerized by the rachel yumi chung picture on the wall behind you - the colors!! i'm in love with it
Yes to the Instantpot episode! My favourite so far was Cashew Butter Chicken from "Paint the Kitchen Red". 🥰 Apart from perfectly boiled eggs.
German culinary traditions use apples in savory ways, so it isn't surprising to see it from Switzerland as well, but part of me eagerly wants to believe some Swiss college student was staring desperately into their near empty pantry and debated if they could really make the jar of applesauce work with the pasta.
Haha true but this recipe was already in my grandma's school coobook from 1921 :3
Also, I am eager to try the Mexican dish because I don't doubt the flavor of a simple dish that makes use of a good cheese and peppers. Adapting from some Italian recipes I've seen, I have used roasted Anaheim peppers with Parmigiano Reggiano and it was amazing. It didn't use a bouillon cube for flavoring, but rather a glove of roasted garlic finely diced. And you can roast peppers on an electric stove top as the skin will still char in a frying pan if you don't place them in any oil, but I will admit it's probably not as good as over an open flame.
I (Austrian) cannot think of one savory dish with apples. Perhaps our countries are more different than I thought or I am just weird. Maybe it is because we eat more sweet dishes in Austria and thus don't want apples in savory dishes anymore cause we're tired of them? I honestly have no idea. Perhaps it's also a regional thing? I am just soo confused right now.
@samplesample7178 Well your comment made me pause and reconsider what I said and I realized what I said didn't align necessarily what I was thinking. I was thinking of how I've seen cheese placed in apple pies. Which I suppose gives the apples a savory element but it's not necessarily a savory dish if it's a sweet pie. My mistake, I blame the distraction of such delicious foods haha
Yeah, it is used in the USA as well, probably due to immigrants settling here with their traditions. :)
Yesss we need a pressure cooker episode! I need some new ideas 💡
My 9 year old son is crazy about onions. He can’t get enough. Raw, cooked, you name it. I sauté onions in olive oil, adobo seasoning and black pepper then put it on his pasta and that’s his favorite. I think the breadcrumbs, parsley and applesauce will be a nice surprise.
1st dish reminds me of the 1st time Hubby made sausage braised with apples and onions. I was not prepared for how good that was, and now it's one of my favourite combinations.
You are entertaining, funny and very gracious! This was great!
The Nepalese chowmein made me start salivating - it just hit all my favorite flavors.
this all looks so good🤤 i would love to know what your kitchen staples recommendations are after you try all of these recipes though! might be a fun idea for an episode😄
Good point. Things like Maggi hot & sweet were not in my staples list before "meeting" Beryl.
That little flash of excitement in Beryl's eyes is just the bestest! It makes me want to try all the things!
I never get tired of watching your show. You are a real ray of sunshine. Great stuff, great work.
Omg neeeeed a instant pot/pressure cooker episode! Here in Hawaii many people make a amazing dupe of Kalua pig and cabbage in about an hour instead of having to dig a huge hole in the ground (imu) and cooking it for hours underground!
Beryl can you do a series on cold potluck picnic foods? I'm very curious about the pasta with applesauce and will definatly make and try cold. Thank you for always inspiring me.
Picnic 🧺 episode ❤️
Definitely* (Sorry, I had to. 😛)
Congratulations on having as fully functional stove again!
A "yes" vote for a pressure cooker episode.
I was late to the Instant Pot game because I thought it was a trendy space wasting gadget (though had had positive experiences with stove top pressure cookers in the 90s). Now I am a convert for cooking beans and grains.
I love pasta and I love this episode !
I know a recipe really close to the poblano pasta. It’s a Southern France version : Roast a red bell pepper (on a stove or under the oven broiler) peel, remove seeds and pulse with creamy goat cheese, a pinch of Espelette pepper and thyme to make the sauce.
By the way, I have a peeler like yours, try to change the orientation of your vegetable to peel from left to right, or toward yourself. I had never thought about shredding cabbage with it but I’m gonna try next time I am making cabbage salad (Hum... that’s tomorrow)
I use this peeler for a favorite pasta dish of ours but you can use a spiralizer, or a knife if you are courageous to cut the vegetables into noodles. Pan fry chorizo slices until golden and a little crispy and drain aside. In the same pan, remove most of the chorizo fat, sauté sliced yellow onion, with carrot and zucchini noodles until tender. Add the chorizo back along some nigella seeds and sauté for a couple of minutes. Enjoy ! The original recipe called for cream but I haven’t added it in years, no need to. I retro-engeneered this recipe from a dish I had in a restaurant in Nice 25 years go.
Your version sounds delicious, and I can imagine that sauce in numerous other dishes.
Hi, Beryl! In case of pressure pasta with tuna, I mix the tuna can after the cooking, for last, so the flavor isn't change because the heat. It's so practical and flavourful. Love the other recipes too. 😋
Beryl, about the peeler, when I worked in kitchens I always asked the Mexican ladies how to do things because they always knew. I call that tool the mangler. When you are mangling carrots, put a fourth through the top of the carrot so that you have a safe handle. You are basically using it correctly. Just be safe.
I'm not Mexican but I LOVE making espagueti verde, it's so good to see it getting the love it deserves!
I squealed with joy seeing Switzerland in this video! 🥰 🇨🇭
You should definitely also try „Älplermaggronen“, which is similar to the dish you made but has potatoes, cheese and a creamy/milky sauce as well as the applesauce. Some people also eat it with soft, hot apple slices instead of applesauce ☺️ It’s one of the most comforting dishes of my childhood and basically puts you right to sleep with how heavy and starchy it is 😉
One of my favourite pastas is a pesto with mint, peas and basil. We used to top it with walnuts and use them in the pesto too. It was delicious
7:10 you can make cake in a pressure cooker as in Inadia; when my family didn't have an OTG then we used to make cakes in pressure cook.
1) we you to make the cake batter then we used to put salt or sand in the pot with a stand in it to cook the cake and mannny other things
Beryl, every time I watch your videos I'm tickled by how adorable your mannerisms are. You're a very sweet lady and watching you get excited over good food makes me happy.
An Instant Pot episode....YES! I have SO MANY amazing recipes I could share with you! Making pasta in the Instant Pot is a huge time saver!
My favorite pasta dish is lokshen mit kaese. It’s a Jewish dish made with cottage cheese, butter, sour cream and pasta (I use bow tie egg noodles). It’s super easy, savory, and I usually make it when I need something comforting and uncomplicated. I add some black pepper to add just a hint of warmth to the dish. It’s not the healthiest lunch, but dang, it’s good!
Is it made with spiral pasta by chance? 😁
@@vogelchenzwitschert8754 you can make it with whatever pasta you want! I just like bow ties. 😂
@@sevenandthelittlestmew I am just asking because sometimes Yiddish and German have some similar words, and "Löckchen mit Käse" means "Curles with Cheese" so I wondered if it is made with pasta that looks like Curls/Spirals 😁
I have a fond memory of kheema chowmein when we were in lockdown and had kind of run out of nearly everything. Maybe I should make it again to use up all our chowmein noodles.
I love my julienne peeler so much! However I hold the veg/whatever in my left hand and pull the peeler towards me. I saw you used it the opposite direction. That’s just what works for me (I’m right handed) and love all your videos ❤❤❤
Beryl, I have the same peeler that i got for exact same reason! You have to move it towards you while holding a veggie in your hand in the air, not away from you ;) It works great that way!
We have these kind of peelers in India, which we use to just peal the skin before using a vegetable, and cut the vegetable with knife or in a chopper! Never tried using it for actual cut..il do now! And yes needs to be used like you said.
@@hetapatel2564 definitelly try it! ;)
Apples and onions are a great combination, because both are sweet and the onions bring an earthy flavor 😊
My grandma just bought me a crock pot! It would be sick to see an episode for crock pot recipes!
Great food suggestions!! Cant wait to try them. The peeler actually looks like one of the ones where it would work better if you peeled towards yourself, and not away from yourseld
We just did our favorite pasta meal. Saute onions, ground meat, bell pepper and whatever greens you have in the refrigerator with garlic, sage and thyme. Boil a bunch of macaroni or a pasta that can hold a sauce, and combine the sautéed mixture with the pasta and add a few ounces of fresh goat cheese and some chopped walnuts or sesame seeds. The result is a creamy flavorful pasta dish that covers all of the food groups.
Totally need that insta pot recipe collection video ❤❤❤❤ thanks for always inspiring us to try even more things.
I want to make every one of these!
I love gaining new simple recipes from this channel 😊
What I love most about your videos is how you bring together all of these amazing people from around the world ❤
This made me so excited!! As a Swiss woman living in England I rarely get to eat this pasta and it’s my absolute favorite! Guess what I’m having for dinner 👀
For the peeler - try pulling it towards you instead of pushing it away from you. So, hold the veggie away in front of you with the bottom of it angled slightly toward you, then place the peeler at the top of the veggie, on the side that is facing you, and pull it down the veggie. It is much smoother that way.
I've said this before in previous comments, but again, I am so impressed how you are not afraid to try just about anything. Brave taste buds...LOL. Unfortunately, I have a limited pallet, but you have inspired me to at least try. For example, it's small steps, but I have to try the first dish in this video, then i will proceed to trying he rest of them. Honestly, they all looked pretty dag gone YUMMY!! Thanks loads for sharing. Arlene
I’m glad you told us about a substitution as I’m in uk and it’s difficult to get Mexican ingredients
I do a simple pasta dish. I cook whatever pasta then the sauce is hummus, a splash of lemon juice and some cooking water. Optionally you could add some milk or yogurt to keep it creamy. You can add vegetables etc...
My sister and I both wanted to try the Swiss recipe. It's oddly perfect and we liked it so much that we made it again the next day 😂
When Beryl went "Salty can't be sweet, right?" the Finn in me was yelling "SALMIAKKI!!!" (salty licorice). Yes salty can be sweet, think salted caramel for a more common flavour combination in the US maybe.
All the dishes look great! Want to try them all! Really have to see where I can get spam in Finland...
My favorite is to caramelize apples (peeled/sliced) and onions together in butter. Season with s&p and herbs de province. Toss with cooked egg noodles and top with a dollop of sour cream. Great on its own, but also a perfect side to a pork chop.
That poblano pasta is going on the menu! Yum!
Another really classic pasta dish from Mexico’s Central Valley is _fideo seco_ also called _sopa seca de fideo_ which are vermicelli noodles brought over by the Spanish but toasted rather than boiled and made with chipotle peppers. The most common way to eat these noodles in all of Mexico is typically in soup, but this second dish is popular in that specific region. Search for a recipe of it on TH-cam, I think you’d like it.
Yes, please make episodes for Instapots, pressure cookers and crockpots :)
All of these look so good. I was so proud of the Boricua representation. Spam everything.
I have pasta recipe from Japan!!! Mentai Pasta, ingredients are Mentaiko(fish eggs), butter, cream, and a bit of soy sauce. I love to use crumbled Nori(dry seaweed) and fine sliced up Shiso to garnish. Hope you try it!
Poblano and corn pasta is so good. It is a summer staple for me. I also roast tomatoes and use parpadelle. Highly recommend.
I'm so happy you included coronation chicken. As an American, I didn't grow up with it, but "discovered" it about 20 years ago and loved it. It was my eye-opener to the idea of more interesting toppings for baked potatoes.
I didn’t grow up eating poblano spaghetti but just recently got into it, so it’s funny you picked it! I usually eat it with milanesa de res or fried chicken.
(Also as someone who only has an electrical stove, I still roast the peppers - it just took a lil longer 😉)
German here - we used to eat pasta with apple sauce, but with brown butter and breadcrumbs instead of the onions. Delicious!
I'm brazilian, but I have never thought of pasta in a pressure cooker either! It's actually genious. I'm also really considering cooking the first dish from Switzerland. In Brazil, we sometimes also have those unusual savory-sweet combinations, so it might be a win for my taste buds
I'm definitely going to try the one with apple sauce and onions, that sounds intriguing! Also really glad you mentioned you'd swapped out the crema for yogurt in the Espagueti Verde since I was already wondering if I could veganise this with soya yogurt or oat cream, now I just have to try to find poblano peppers in the UK!
Thank you beryl for featuring my recipe! :3
💜💜💜💜💜💜💜
For the peeler, I always pull it toward myself and you can go much faster. So flip how you're holding it.
I just made the pasta recipe from Brazil and it was amazing! I have been a foodie for so long and made so many complicated recipes. That one was so easy and ready in seven minutes - what could be better? And you are right - we couldn't even taste the tuna. I forgot all about it, until I went to throw the empty can away! We had it with grilled cheese sandwiches and it was awesome! Thanks Beryl and now I am subscribed to your page.
I love the poblano sauce for pasta but you can take it further and use it in chicken or pork… definitely one of my favorite dishes
Oh beryl your videos are genuinely amazing you can tell the hard work
If you want to be immersed in roasted chile smell, you need to be in New Mexico in late Aug-September and stop at just about any grocery store or produce market and watch them roast a bushel of chiles at once in rotating roasters. They roast them then they put them into a large plastic bag and send the, home with you to peel and package, usually into quart sized freezer bags to be frozen and used throughout the year in all your dishes. Heavenly! One of the best smells out there!
Yesss pasta is my favorite food group lol. Always game for another recipe!
I never thought about using a pressure cooker for pasta....bit the more I think about it makes sense. Also Espagueti Verde is so good!!!!
I’m from Germany and as a child we often fried leftover pasta with eggs and served with applesauce 🥰 takes me right back
Bárbara is right, we do everything on pressure cookers here in Brazil, it saves a lot on gas 😃Try making the pasta with hot dogs! I love it!
In Indonesia we make makaroni goreng, which basically deep fried pasta with powder seasoning. Sorry Italy 😃
Wkwkwk 😂 semuanya dari Indonesia digoreng
Beryl, we only use the instant pot to make pasta dishes! We tried it on a fluke a few years ago and never looked back
OMIGOSH, that poblano pasta looks absolutely amazing. I am so going to try that as soon as I can.