There are a lot of different directions that that could go are you requesting diabetic recipes as in low carbohydrate because really that's all insulin is calculated off of anyway so if you eat a whole plate of vegetables it's a diabetic recipe or you meaning subbing out any type of sugars with artificial sweeteners because that's not very beneficial either but true diabetic recipes have the carbohydrates listed so that they can be calculated for that is taught by dietitians to diabetics and really doesn't have anything to do with diabetic quote unquote recipes...
@@jdctact Either would be beneficial honestly. As a diabetic I cannot eat a lot of carbs and some fake sugars make my blood sugar go off. I love these recipes, but a majority of them I cannot enjoy like they are presented.
You need shrimp paste to balance the kare-kare. It provides the umami and salty aspect of the dish. Otherwise the peanut butter can be overwhelmingly sweet.
Fun fact: The banana blossom that you held up was half a banana blossom pod (cut up)and it doesnt grow into 1 banana, but like 20-30 bananas, like a whole bunch. each tiny flower on that stem in the can grows into a banana.
WHEN THE WORLD IS FALLING APART AND I START TO FEEL ANXIOUS. I COME TO BERYL & PAN PALS. IT'S MY SAFE SPOT. PROVIDES ME WITH A SLIVER OF HOPE I NEED TO KEEP GOING. THX BERYL & HER TEAM
I love your disclaimer about rice, just like how you always remind viewers that there are many cultures around the world and just as many delicious ways to cook any ingredient 😊
My Mom made Colcannon, but instead of kale, she used chopped green cabbage and green onions cut into 1 inch lengths. It is a family favorite that I still cook for my family. This was a delightful video. Thank you!
Must be really healthy stuff, judging by how it made that beard grow out! Has anyone ever told you that you bare a striking resemblance to Santa Claus?
Seeing a Dublin man wearing a Cork t-shirt.. peace on earth. Also thank you for respecting the insistence on Kerrygold, it's actually the best butter in the world ☺
I must say, because of you I now use wooden spoons and forks. Yes it's a texture thing for me. Thanks. And thanks for the insights of the world through recipes.
@@donnaclayton8644 no, the depression is not such a watershed moment in Italy. Usually it's the war that takes that place. But italian food has always been about making the best of very, very poor ingredients, there's tons of these recipes that are meant to avoid any waste. Old bread, cheese crusts, vegetable scraps, innards, blood, any manner of forageable, you'll find a recipe to make it edible, even delicious. It was that or starvation, and we got pretty good at it!
Hi Beryl! It has always been a pleasure watching your videos and learning so many good dishes from all over the country! love you! 💓 Please also make some more Bangladeshi recipes like mutton/ chicken biriyani, fuchka, chotpoti, haleem, or morog polao( It's rice and chicken); you can also try fish with cauliflower and potatoes curry. For sweets, you can try to make Jilapi or Faluda, which are easy to make but so good to eat. We Bangladeshis have such a rich and vibrant food culture, and now that I'm in the USA, I really miss the flavors and dishes from back home! I’d love for you to explore Bangladeshi recipes more! The spices and flavors are so unique, and I think you'd love them.
I make variant versions of two of the recipes, Mujaddara and Colcannon. The Mujaddara substitutes crispy fried leeks for the onions + adds spring greens (chard, spinach, or kale), while the Colcannon uses cabbage instead of kale -- I think that might be the more traditional (if longer and less healthy) version.
For anyone who hasn’t tried the mujadarah dish try it! I don’t remember where I saw the recipe and decided to make it since I love lentils and it’s so yummy and when you’re craving something hot and super comforting and filling this is it! Also it’s easy and cheap and has protein, carb, and fiber so it’s a win win
Beryl, don't be intimidated into using metal utensils. I switched to wooden spoons and forks because of you. And I'm loving the softer feel of the wood against my teeth. All the best! 🙂
I am totally making those picharones with japanese squash (kabotchan). Kabotchan tastes exactly between sweet potato and squash, so it'll be awesome. Thanks Beryl!
For me, it is Spring, because Australia. Something I made just a couple of hours ago was a large pan of oven-cooked miso flavoured rice and fish. Very brown flavour, and I will have plenty of leftovers for the next couple of days. I think it would be a very Autumn thing to make, but I made it now because I am working to reduce the content of the freezer chest, because the Xmas hampers are coming in a few weeks and the freezer needs its yearly defrosting beforehand, so that was a bag of fish to cook. Something Mum has asked me to make again that I think is rather Spring is roasted tomato soup. I stumbled across it in a cooking video, but the basic idea is put a pile of cherry tomatoes, some bell peppers, onion, garlic, and herbs in to roast, then transfer it it into a pot on the stove with some vegetable stock, simmer, then blend. I recommend augmenting with extra sundried tomatoes, and the oil they come jarred in can be used as the roasting oil, as it is already infused with tomato flavour. One of the things I have been doing to empty the freezer is use old bags of frozen vegetables to make vegetable stock. Always put in onion, any herbs you have on hand, savoury spices, and if you can find some, dried mushrooms, only go light on salt because you can add more salt later, and boil the kriff out of those leftover veggies until you get brown liquid. Then strain that liquid and use it in any cooking for some good veggie water base.
Oh and on rice cooking, I think the first time you put up that rice and lentil dish, I commented and said I grew up boiling and draining 4icw, but of late I have taken to oven-cooking. It is probably similar to the Asian absorption method, but it is put in the oven. I don't think I always get it right, maybe using too much liquid, but it ends up being so passive, which especially heading into Summer, I need.
Hell yeah, Mujadara. So good with labneh, baba ganouj and cucumber-onion-parsley "salad". It's funny, growing up, it's one of those dishes you don't like as a kid, but when you grow up, as an adult, you love it. Also, did you know the Irish potato famine was caused by a pathogen infestation from Mexico. And to help out, the Chikasaw Natives sent the Irish people $750 (which at that time was a lot) to help with re-establishing their potato crops.
The way I knew we were getting Steve from The Netherlands with his wall of books when I saw that there was an Irish recipe there 😂 I almost did a happy dance 😅
I only tried mujadrah and it’s one of my favorite middle eastern dishes, ppl think of it as simple or poor ppl dish.. even though it’s so simple it’s an excellent comfort meal
i think it would be neat to do a video of traditional dishes that are made in a new country and how the cook adapts with the local ingredients in their new home to remind them of their old home!
When I saw the kare-kare before it was named, I had this very slight hope that it would be this regional Filipino dish called pipian which looks the same as kare-kare but uses epazote and pumpkin (because the theme is autumn). Anyway nice vid. Haha ❤ Gotta admire Italian resourceful in this set. No wonder they're on top of the global cuisine hierarchy.
Beryl can I ask you something please? Can you make an episode on kitchen organization? Cause I've been working on mine but I see that you got all these different pots and pans and though you have a small kitchen it seems so organized (and omfg I've been ripping my hair out organizing all my stuff)!
One new favorite fall recipe I came up with is a simple rhubarb compote, using the diced rhubarb I froze in the summer. Simple volume ratio, so you can make it no matter what system you use: 6 parts rhubarb diced to 1cm/½-inch bits, 4 parts sugar, 1 part lemon juice. Simmer it up in a pan until desired thickness, stirring occasionally. This tastes mind-blowingly good, especially for how simple it is.
If your rice is sticky when using the boil method you may need to cook it less or boil it lower, I have a lot ( I MEAN A LOT) of trouble with rice so I use this method. I rinse until the water runs clear, soak for 20- 30 min while prepping or watching your channel, bring the water to a well salted boil put the rice in, let it come back to a boil and turn down to a simmer quickly to keep the grains from breaking and gluten from forming...I use mostly basmati and cook it for 5 then drain...it isn't completely cooked but it carries over and I get lovely separate wholegrains. Thank you for everything!
Beryl, That picarones recipe is more a recipe for buñuelos de zapallo, pumpkin fritters. Picarones is a bit more complex batter made out of macre squash, sweet potatoes, anis seeds, etc and the "chancaca" or piloncillo syrup is spiced up with star anise, cloves, orange and figs leaves. Beryl, I recommend Bon Appétit's Peruvian Picarones recipe, minus the cardamom pods -Peruvian picarones do not use cardamom at all.
Kerry Gold is the best butter. I found it years ago before the internet!! Well there was internet but not like today, that’s for sure. It blew me away. I had used real butter as long as I can remember. I know I used margarine when I was first out on my own, but quickly changed to butter. It’s an extra cost that I will always sacrifice for. My potato hierarchy is so hard! I love potatoes!!! Pretty much anyway they can be made. I think mashed would be my number one. 😋 They are so comforting. When the world is beating you up and everything seems really dark, there’s always mashed potatoes. 😉 💙It’s like having a warm hug.😋. Then probably baked, pan fried in bacon grease with onions, then the rest are tied 😂. Fries, chips, scalloped, au gratin, potato soup 😂. I feel like Forest Gump and his shrimp 😂😂❤️. This is a good episode for today. When the world just doesn’t make any sense right now, there is always comfort food 🥰❤️❤️
Hi Beryl, if you'd want to try another amazing cozy fall dish please make some Austrian cream of pumpkin soup!! Served with the mandatory drizzle of Styrian pumpkin sees oil (Styria is a state of Austria). Styrian pumpkin seed oil might be hard to find where you live, but once you start using it you won't go back actually. It's dark green to almost black, rich & nutty & incomparable, like as unique as olive oil for example. It's so good as a flavor enhancer (it's not a frying oil) but also makes the best salad dressings.
"before winter actually arrives" *cough cough* meanwhile Colorado weather be wintering the last two days 😂😂. Love these videos Beryl. You're going to keep me inspired as we enter these long cold winter eves. :)
Fun fact, the English take colcannon, form it into little patties and fry it. We call it “bubble and squeak”, serve with sausage and baked beans (the English type, to the American style)
Where did you get Sierra Andina beer!?! That brings back great memories of being in Huaraz Peru where that beer is from ❤ good choice on the Picarones y Vamos Peru!!!
I'm assuming this has already been said, but more "using up leftover" recipes would be great! Especially with how food is getting more and more expensive everywhere. I'm positive you have some already, for a compilation, bit more would be wonderful too! Things other than "freeze veggie pieces for broth" and "make a thanksgiving-leftover sandwich" lol
Put leafy veggies in a large bowl of water then slosh them around. The dirt will fall to the bottom and off the veggies. Then just scoop out the veggies and our out the water.
I prefer kale over spinach, especially in soups and stews. We raised cattle and did our own butchering. Ox tail, liver, heart and tongue were all cooked first before anything else because the beef needed to hang for a few days.
I thought the kale potatoes would be a way to introduce more veggies in a comforting way. Made me think of you could do an episode on healthier recipes that children love around the world. Recipes that include vegetables and other healthy ingredients.
I also love potatoes beyond all other starchy vegetables! Mashed potatoes Mashed potatoes Mashed potatoes Roasted potatoes Potatoes in soup There is a really wonderful Italian soup called *Jota* which has potatoes, beans and sauerkraut. It doesn’t sound very Italian but it is! And it is wonderful because of the sauerkraut and the potatoes. It also has bacon & ham which you can’t deny are wonderful as well.
Irish Guy: I will not accept anything but kerry gold! My Irish-Canadian heart breaking a little because it's basically impossible to get irish butter here without spending an entire paycheque on it... ;_;
Why do I like this show? I can't eat anything on it. In fact I can't eat anything period. I'm fed through a tube which goes up my nose and into my stomach. Still, I like watching it, even though I don't know what the taste of food is. Somehow, it's still fun.
I worked in a hospital dietary department, ng tubes are awful, I'm sorry. I hope it's only a temporary thing for you. ❤️ I have a lot of digestive issues but watching Beryl always makes me feel better even when I can't eat.
@@nsmellowyellow1 It's life long and it makes my nose bleed and gives me a sore throat. Life isn't always roses, but we make the best of it until we can't any more. The can't is coming up pretty soon. I have only Medicaid and Medicare disability to keep me going, and both Donald Trump and RFK Jr have sworn to end both of those programmes. Elon Musk agrees, and says that the government can't afford to keep people going who can't pay their own way. I am such a person. I don't know what they propose to do with people like me. Maybe throw us out on the street and let us die? Not exactly the most enticing way to go, but I'm alone with no living family, so I probably don't have any pull or say in the matter. I just have to wait until the death warrant comes down, then accept whatever they've decided my fate will be. That's life, and maybe I've lived too long already. I hope that one day they will come up with a cure for your digestive issues. I'm glad that there is at least one other person who understands what I get out of this series. I always get a big laugh out of the faces she makes when something is really good. She is just a hoot! I also like to watch her put all these things together. It's practically art.
roasted, mashed, baked... however, the humble potato has so many ways to make great and also your question needed to specify what type of potato and how it's prepared! haha
Mujaddara, and cooking lentils in general, is a tradition in the Levant during Autumn and Winter. The Mujaddara you made is also made with bulgur instead of rice. Some regions in Palestine call this version White Mujaddara, and the one with bulgur is called Red Mujaddara. Also, we, at least my family, use red lentils, a smaller and harder type of lentils than the one you used. Anyway, Free Palestine!
@@maeannengo4908 No, it is indigenous to Palestine. All Arab food is from Palestine, who are the indigenous peoples of Arabia. Ezogelin is Turkish, not related.
Omg, now im craving karekare 😭 even as a filipino, i rarely can eat it because its usually for special occasions, and i only love my mother's cooking 😔
Who shamed Beryl about her wooden spoons? Thanks to her I tried the Korean wooden spoons and I am now addicted and basically eat all my meals with them.
Hi, I'm a Filipina when I cooking kare-kare I'm not using a peanut butter we have an alternative with it. You go to Asian store find a packet/sachet of kare-kare mix. Just saute your aromatics, oxtail or you can use the beef chunks and just add the kare-kare mixed with the broth and veggies. Viola, you can have your instant kare-kare dish. Here in the Philippines we have also a seafood kare-kare.
@@learngermanwithvanessa the traditional version doesn't use peanut butter, actually. We toast peanuts on a pan, then toast some sticky rice, then grind them to turn into paste. 😊 So much better if it's done this way since it won't be sweet.
![[Full] 4 ต่อ 4 Celebrity EP.922 | 10 พ.ย. 67 | one31](http://i.ytimg.com/vi/zmV5HRIxIBI/mqdefault.jpg)
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Beryl! I know! We need period food!! I would love to know what people culturally eat to feel better before/during period
Yes! I love this idea!
@@ilamiou i second the motion!
I second this!!! Hope you all are eating something that takes minimal effort to prep 😅
@@all-exits i'd offer you my tinola, it's the Filipino chicken ginger broth. Comforting for when you are in pain 😘
@@JeckoSTARlalooSounds like a warm hug! I'd love to try that ☺️
Would it ever be possible for you to display diabetic recipes? Like from diabetics around the world? Just wondering
Would LOVE that!!!!!
There are a lot of different directions that that could go are you requesting diabetic recipes as in low carbohydrate because really that's all insulin is calculated off of anyway so if you eat a whole plate of vegetables it's a diabetic recipe or you meaning subbing out any type of sugars with artificial sweeteners because that's not very beneficial either but true diabetic recipes have the carbohydrates listed so that they can be calculated for that is taught by dietitians to diabetics and really doesn't have anything to do with diabetic quote unquote recipes...
@jdctact Punctuation is a thing.
@@Living_a_spoonie_life so is voice to text and I really dont care.
@@jdctact Either would be beneficial honestly. As a diabetic I cannot eat a lot of carbs and some fake sugars make my blood sugar go off. I love these recipes, but a majority of them I cannot enjoy like they are presented.
You need shrimp paste to balance the kare-kare. It provides the umami and salty aspect of the dish. Otherwise the peanut butter can be overwhelmingly sweet.
Fun fact: The banana blossom that you held up was half a banana blossom pod (cut up)and it doesnt grow into 1 banana, but like 20-30 bananas, like a whole bunch. each tiny flower on that stem in the can grows into a banana.
Having Palestine and Ireland side by side just feels right (and the Philippines right after, Pinoy pride
Il faut parler de la Palestine dans tous les domaines de la vie
yes thank you for highlighting
Saoirse don Phailistín 🇮🇪🤝🇵🇸
@@happyenda3632Cinnte! Is mise a bhí sa físeán! Go raibh maith agat
WHEN THE WORLD IS FALLING APART AND I START TO FEEL ANXIOUS. I COME TO BERYL & PAN PALS. IT'S MY SAFE SPOT. PROVIDES ME WITH A SLIVER OF HOPE I NEED TO KEEP GOING. THX BERYL & HER TEAM
I love your disclaimer about rice, just like how you always remind viewers that there are many cultures around the world and just as many delicious ways to cook any ingredient 😊
My Mom made Colcannon, but instead of kale, she used chopped green cabbage and green onions cut into 1 inch lengths. It is a family favorite that I still cook for my family.
This was a delightful video. Thank you!
Never tried it kale either, always cabbage and green onions.
I have heard of this recipe as well. I have always heard that it used cabbage with the potatoes. But I bet kale would be really interesting.
I always use cabbage too. Love it!
Must be really healthy stuff, judging by how it made that beard grow out! Has anyone ever told you that you bare a striking resemblance to Santa Claus?
That's the way my family does it.
We're also a bit extra and sometimes stir chopped bacon through it.
Seeing a Dublin man wearing a Cork t-shirt.. peace on earth. Also thank you for respecting the insistence on Kerrygold, it's actually the best butter in the world ☺
Yep, that was me. I went to Cork earlier this year, and yes Kerrygold all the way
I’m from the US and only eat kerrygold 😂 it’s the best!
in my family we top the mujaddara with the fried onion at the end rather than mix it in, and we also eat it with some spicy sauce. it's delish!
The Mujaddarah loooks scrumptious 🤤
I must say, because of you I now use wooden spoons and forks. Yes it's a texture thing for me. Thanks. And thanks for the insights of the world through recipes.
Do you have a link for the spoons and forks, please?
@india0830 i found mine online through Walmart.
Link please
Vegeta is produced in Croatia and is widely used in al ex-Yugoslavian countries. It is basicaly MSG with salt and dry vegetables ...
Hey, I live in Japan and I found Vegeta from Croatia on Amazon Japan!! And I will order this. I love the idea of a vegetable broth/flavoring!
I thought Vegeta was a character from Dragon Ball Z
That was me in the video. Since travelling to the Balkans vegeta has become my new secret ingredient.
The parmesan balls would be amazing in a minestrone. ❤❤❤
I always put leftover parm rinds in my Minestrone! That makes alllllll the difference in the flavor!
Wonder if this was developed during the depression era?
@@donnaclayton8644 no, the depression is not such a watershed moment in Italy. Usually it's the war that takes that place. But italian food has always been about making the best of very, very poor ingredients, there's tons of these recipes that are meant to avoid any waste. Old bread, cheese crusts, vegetable scraps, innards, blood, any manner of forageable, you'll find a recipe to make it edible, even delicious. It was that or starvation, and we got pretty good at it!
Hi Beryl! It has always been a pleasure watching your videos and learning so many good dishes from all over the country! love you! 💓
Please also make some more Bangladeshi recipes like mutton/ chicken biriyani, fuchka, chotpoti, haleem, or morog polao( It's rice and chicken); you can also try fish with cauliflower and potatoes curry. For sweets, you can try to make Jilapi or Faluda, which are easy to make but so good to eat. We Bangladeshis have such a rich and vibrant food culture, and now that I'm in the USA, I really miss the flavors and dishes from back home! I’d love for you to explore Bangladeshi recipes more! The spices and flavors are so unique, and I think you'd love them.
“It’s not soft in a weird way” is a great description. For real. That makes so much sense.
I make variant versions of two of the recipes, Mujaddara and Colcannon. The Mujaddara substitutes crispy fried leeks for the onions + adds spring greens (chard, spinach, or kale), while the Colcannon uses cabbage instead of kale -- I think that might be the more traditional (if longer and less healthy) version.
Kale IS a form of cabbage.
@@deedrole5296 Right you are!
For anyone who hasn’t tried the mujadarah dish try it! I don’t remember where I saw the recipe and decided to make it since I love lentils and it’s so yummy and when you’re craving something hot and super comforting and filling this is it! Also it’s easy and cheap and has protein, carb, and fiber so it’s a win win
Picarones is definitively something that I'm adding to my D&D night snack rotation
Definitely worth a place at the table, especially if your DM will give you a luck roll for bringing it!
Beryl, don't be intimidated into using metal utensils. I switched to wooden spoons and forks because of you. And I'm loving the softer feel of the wood against my teeth.
All the best! 🙂
Lol and I hate the feel of wood in my mouth, must be metal for me. But of course everybody should use what they prefer, not what others say!
It is a personal choice. I really do not like wooden utensils. The texture of even the most smooth wood just makes me cringe.
If nothing else let me be a wooden spoon influencer haha 😆
@@BerylShereshewsky I use a wooden spoon too because of this channel. Very cottagecore according to my teenager.
I am totally making those picharones with japanese squash (kabotchan). Kabotchan tastes exactly between sweet potato and squash, so it'll be awesome. Thanks Beryl!
That Sounds so good!
For me, it is Spring, because Australia. Something I made just a couple of hours ago was a large pan of oven-cooked miso flavoured rice and fish. Very brown flavour, and I will have plenty of leftovers for the next couple of days. I think it would be a very Autumn thing to make, but I made it now because I am working to reduce the content of the freezer chest, because the Xmas hampers are coming in a few weeks and the freezer needs its yearly defrosting beforehand, so that was a bag of fish to cook.
Something Mum has asked me to make again that I think is rather Spring is roasted tomato soup. I stumbled across it in a cooking video, but the basic idea is put a pile of cherry tomatoes, some bell peppers, onion, garlic, and herbs in to roast, then transfer it it into a pot on the stove with some vegetable stock, simmer, then blend. I recommend augmenting with extra sundried tomatoes, and the oil they come jarred in can be used as the roasting oil, as it is already infused with tomato flavour. One of the things I have been doing to empty the freezer is use old bags of frozen vegetables to make vegetable stock. Always put in onion, any herbs you have on hand, savoury spices, and if you can find some, dried mushrooms, only go light on salt because you can add more salt later, and boil the kriff out of those leftover veggies until you get brown liquid. Then strain that liquid and use it in any cooking for some good veggie water base.
Oh and on rice cooking, I think the first time you put up that rice and lentil dish, I commented and said I grew up boiling and draining 4icw, but of late I have taken to oven-cooking. It is probably similar to the Asian absorption method, but it is put in the oven. I don't think I always get it right, maybe using too much liquid, but it ends up being so passive, which especially heading into Summer, I need.
Hell yeah, Mujadara. So good with labneh, baba ganouj and cucumber-onion-parsley "salad". It's funny, growing up, it's one of those dishes you don't like as a kid, but when you grow up, as an adult, you love it. Also, did you know the Irish potato famine was caused by a pathogen infestation from Mexico. And to help out, the Chikasaw Natives sent the Irish people $750 (which at that time was a lot) to help with re-establishing their potato crops.
Yay, thank you for including Palestine! 🥰
The way I knew we were getting Steve from The Netherlands with his wall of books when I saw that there was an Irish recipe there 😂 I almost did a happy dance 😅
Hi Teresa, it’s me in the video. I have to stop buying cookbooks 😜
@@seustaceRotterdamnever stop buying cookbooks! (Coming from a fellow cookbook addict)
I only tried mujadrah and it’s one of my favorite middle eastern dishes, ppl think of it as simple or poor ppl dish.. even though it’s so simple it’s an excellent comfort meal
I love using parmesan rinds in soups, to cook dry beans, in a sauce... anywhere x) But I never try the "meatballs" although I knew about them!
i think it would be neat to do a video of traditional dishes that are made in a new country and how the cook adapts with the local ingredients in their new home to remind them of their old home!
Do not let anyone bully you for your habits. Do you without shame. ❤
I made colcannon the other night! And I will definitely make the mujadarrah.
Kare kare is one of my favorite dishes ever, especially with a ton of bagoong
When I saw the kare-kare before it was named, I had this very slight hope that it would be this regional Filipino dish called pipian which looks the same as kare-kare but uses epazote and pumpkin (because the theme is autumn).
Anyway nice vid. Haha ❤ Gotta admire Italian resourceful in this set. No wonder they're on top of the global cuisine hierarchy.
Love Beryl and her sense of humor 😊
11:55 you can change it a bit with different legumes types like dif coloured lentils and different rice !!
Beryl can I ask you something please? Can you make an episode on kitchen organization? Cause I've been working on mine but I see that you got all these different pots and pans and though you have a small kitchen it seems so organized (and omfg I've been ripping my hair out organizing all my stuff)!
“What a superbly featured room and what excellent boiled potatoes. Many years since I've had such an exemplary vegetable.” 😉😉😉
😂 he was so weird
@ Hey, he practiced his compliments to make them seem spontaneous. 😬
One new favorite fall recipe I came up with is a simple rhubarb compote, using the diced rhubarb I froze in the summer. Simple volume ratio, so you can make it no matter what system you use: 6 parts rhubarb diced to 1cm/½-inch bits, 4 parts sugar, 1 part lemon juice. Simmer it up in a pan until desired thickness, stirring occasionally.
This tastes mind-blowingly good, especially for how simple it is.
If your rice is sticky when using the boil method you may need to cook it less or boil it lower, I have a lot ( I MEAN A LOT) of trouble with rice so I use this method. I rinse until the water runs clear, soak for 20- 30 min while prepping or watching your channel, bring the water to a well salted boil put the rice in, let it come back to a boil and turn down to a simmer quickly to keep the grains from breaking and gluten from forming...I use mostly basmati and cook it for 5 then drain...it isn't completely cooked but it carries over and I get lovely separate wholegrains. Thank you for everything!
Just a small correction, it's not gluten. Rice is gluten-free, despite the confusing term "glutinous". The stuff that forms is amylopectin.
I would love to see an episode of you sharing what dishes you’ve made multiple times since trying them!
I love cooking potatoes in onion soup mix under a whole chicken 😊
I really want to try the kare-kare and parmesan crust balls someday! Both of those sound especially delicious and unusual.
It's super autumny here, and this is the perfect video at the perfect time 😍🧡
This is amazing. I'd love to see a series on how people around the world cook their leftovers.
My potato preparation ranking:
-gateau
-mint croquette
-italian mashed potato
-roasted potatoes with rosemary
Beryl, That picarones recipe is more a recipe for buñuelos de zapallo, pumpkin fritters. Picarones is a bit more complex batter made out of macre squash, sweet potatoes, anis seeds, etc and the "chancaca" or piloncillo syrup is spiced up with star anise, cloves, orange and figs leaves.
Beryl, I recommend Bon Appétit's Peruvian Picarones recipe, minus the cardamom pods -Peruvian picarones do not use cardamom at all.
I knew brothers whose nicknames were Skippy and Jiffy. The third brother drew the line at Peter Pan 😂
Dear Beryl,
You must eat kare-kare with bagoong (Filipino shrimp paste), it elevates the dish to a whole new level!
Kerry Gold is the best butter. I found it years ago before the internet!! Well there was internet but not like today, that’s for sure. It blew me away. I had used real butter as long as I can remember. I know I used margarine when I was first out on my own, but quickly changed to butter. It’s an extra cost that I will always sacrifice for. My potato hierarchy is so hard! I love potatoes!!! Pretty much anyway they can be made. I think mashed would be my number one. 😋 They are so comforting. When the world is beating you up and everything seems really dark, there’s always mashed potatoes. 😉 💙It’s like having a warm hug.😋. Then probably baked, pan fried in bacon grease with onions, then the rest are tied 😂. Fries, chips, scalloped, au gratin, potato soup 😂. I feel like Forest Gump and his shrimp 😂😂❤️. This is a good episode for today. When the world just doesn’t make any sense right now, there is always comfort food 🥰❤️❤️
❤❤❤the silly jokes and puns. Thanks for the great recipes.
GOOD FOR U FOR INCLUDING PALESTINE
Hi Beryl, if you'd want to try another amazing cozy fall dish please make some Austrian cream of pumpkin soup!! Served with the mandatory drizzle of Styrian pumpkin sees oil (Styria is a state of Austria). Styrian pumpkin seed oil might be hard to find where you live, but once you start using it you won't go back actually. It's dark green to almost black, rich & nutty & incomparable, like as unique as olive oil for example. It's so good as a flavor enhancer (it's not a frying oil) but also makes the best salad dressings.
Sometimes I feel bad for the rest of the world that they don't get to have Styrian pumpkin seed oil 😅
"before winter actually arrives" *cough cough* meanwhile Colorado weather be wintering the last two days 😂😂. Love these videos Beryl. You're going to keep me inspired as we enter these long cold winter eves. :)
I used to live in Denver!
Oh my, i wanted to enjoy Beryl's video and instead of her voice there was a french AI voice i almost cried 😢
In Maharashtra (India) we make banana blossom sabzi that tastes like keema. It takes very long to prepare but it's super delicious. ❤ 18:23
Fun fact, the English take colcannon, form it into little patties and fry it. We call it “bubble and squeak”, serve with sausage and baked beans (the English type, to the American style)
Where did you get Sierra Andina beer!?! That brings back great memories of being in Huaraz Peru where that beer is from ❤ good choice on the Picarones y Vamos Peru!!!
I'm assuming this has already been said, but more "using up leftover" recipes would be great! Especially with how food is getting more and more expensive everywhere. I'm positive you have some already, for a compilation, bit more would be wonderful too! Things other than "freeze veggie pieces for broth" and "make a thanksgiving-leftover sandwich" lol
I didn't realise this was a compilation of recycled content until the Irish potato recipe and the Kare Kare.
Yessss!! Another video! My joy! ❤️
Put leafy veggies in a large bowl of water then slosh them around. The dirt will fall to the bottom and off the veggies. Then just scoop out the veggies and our out the water.
I do that in the kitchen sink. Works perfectly.
Think you are on to something between the blossom and artichoke, they are also a large flower heads and comes from a plant related to thistles.
I prefer kale over spinach, especially in soups and stews.
We raised cattle and did our own butchering. Ox tail, liver, heart and tongue were all cooked first before anything else because the beef needed to hang for a few days.
My local grocery chain sells a bag of rinds in the cheese aisle! I keep them in my freezer. Now, I need to defrost a few.
Awesome! I made ox tail soup and used the stock I saved from taco de lingua I made earlier this month.
I thought the kale potatoes would be a way to introduce more veggies in a comforting way. Made me think of you could do an episode on healthier recipes that children love around the world. Recipes that include vegetables and other healthy ingredients.
I also love potatoes beyond all other starchy vegetables!
Mashed potatoes
Mashed potatoes
Mashed potatoes
Roasted potatoes
Potatoes in soup
There is a really wonderful Italian soup called *Jota* which has potatoes, beans and sauerkraut. It doesn’t sound very Italian but it is! And it is wonderful because of the sauerkraut and the potatoes. It also has bacon & ham which you can’t deny are wonderful as well.
omg where do you have the goose bowl from!? I NEED IT!!!
Do you have a dishwasher or do you wash everything by hand? I was curious because you love your wooden spoons, but I LOVE my dishwasher.
It's coddle and colcannon time here in Dublin
Irish Guy: I will not accept anything but kerry gold!
My Irish-Canadian heart breaking a little because it's basically impossible to get irish butter here without spending an entire paycheque on it... ;_;
As a south indian, this is exactly how we cook rice!
Love this episode, even if it is a rerun
Awwwww KareKare so lovely
Normal unsweetened peanut butter works well too! 😊
Why do I like this show? I can't eat anything on it. In fact I can't eat anything period. I'm fed through a tube which goes up my nose and into my stomach. Still, I like watching it, even though I don't know what the taste of food is. Somehow, it's still fun.
I worked in a hospital dietary department, ng tubes are awful, I'm sorry. I hope it's only a temporary thing for you. ❤️ I have a lot of digestive issues but watching Beryl always makes me feel better even when I can't eat.
@@nsmellowyellow1 It's life long and it makes my nose bleed and gives me a sore throat. Life isn't always roses, but we make the best of it until we can't any more. The can't is coming up pretty soon. I have only Medicaid and Medicare disability to keep me going, and both Donald Trump and RFK Jr have sworn to end both of those programmes. Elon Musk agrees, and says that the government can't afford to keep people going who can't pay their own way. I am such a person. I don't know what they propose to do with people like me. Maybe throw us out on the street and let us die? Not exactly the most enticing way to go, but I'm alone with no living family, so I probably don't have any pull or say in the matter. I just have to wait until the death warrant comes down, then accept whatever they've decided my fate will be. That's life, and maybe I've lived too long already.
I hope that one day they will come up with a cure for your digestive issues. I'm glad that there is at least one other person who understands what I get out of this series. I always get a big laugh out of the faces she makes when something is really good. She is just a hoot! I also like to watch her put all these things together. It's practically art.
I love peanut butter (not sweetened though, I like mine with salt 🤔) so I'd like to try the Filipino dish. 👍
Potatoes go with any kind of greens. My mother always cooked kale with chunky diced potatoes... and bacon.
I noticed that you have done some greens like spinach and kale. Are there other international dishes that use collards or broccoli rappini?
Interesting to think about what kinds of greens are available where + how they're used. Maybe topic for an episode?!
You should do an episode on meatballs in different cultures and noodles too...
I did 2 meatball episodes!
Roast is the king of potato preps.
All eyes on Palestinian Majaddarah 🇵🇸🇵🇸🇵🇸
All eyes on Lebanese, Yemeni, & Syriaian food too 🇱🇧🇾🇪🇸🇾
Fried, baked, mashed, boiled!
"Prefered potato preparation 😋!" LMAO Tongue twister
You talking about potatoes reminded me of the Hobbit😆 “Boil em, mash em put them in a stew”
roasted, mashed, baked... however, the humble potato has so many ways to make great and also your question needed to specify what type of potato and how it's prepared! haha
If I had to choose two things to flavor my food for the rest of my life, Vegetta and Kerrygold would be the ones for me.
Just had kare kare for dinner tonight. ❤
Potato hierarchy:
Homefries/French fries
Twice baked potatoes
Mashed
Baked
❤
Mujaddara, and cooking lentils in general, is a tradition in the Levant during Autumn and Winter.
The Mujaddara you made is also made with bulgur instead of rice. Some regions in Palestine call this version White Mujaddara, and the one with bulgur is called Red Mujaddara. Also, we, at least my family, use red lentils, a smaller and harder type of lentils than the one you used.
Anyway, Free Palestine!
Is Mujaddara a cousin of Ezogelin?
@@maeannengo4908 Good question. I would say it's a cousin of Shorbet A'das (lentil soup), not Mujaddara, specifically the soup made with red lentils.
@@MJ17UP Oooh now I'm gonna google Shorbet A'das
What an excellent idea to substitute bulgur for rice!
@@maeannengo4908 No, it is indigenous to Palestine. All Arab food is from Palestine, who are the indigenous peoples of Arabia. Ezogelin is Turkish, not related.
thank u for including palestiene
Potato hierarchy: mashed (skin on); salt(aka Syracuse - 3-4# new/baby, 4c H2O, 1c kosher salt, IP Steam 3m, rest 8m before release); baked; mashed (skin off); hashed (with mayo); fried with, in order, gravy and curds (poutine), malt vinegar, ACV, ketchup (with season salt).
Omg, now im craving karekare 😭 even as a filipino, i rarely can eat it because its usually for special occasions, and i only love my mother's cooking 😔
Who shamed Beryl about her wooden spoons? Thanks to her I tried the Korean wooden spoons and I am now addicted and basically eat all my meals with them.
I'd be curious to try the Kari kari 🇵🇭 but with less sweet peanut butter ...
Hi, I'm a Filipina when I cooking kare-kare I'm not using a peanut butter we have an alternative with it. You go to Asian store find a packet/sachet of kare-kare mix. Just saute your aromatics, oxtail or you can use the beef chunks and just add the kare-kare mixed with the broth and veggies. Viola, you can have your instant kare-kare dish. Here in the Philippines we have also a seafood kare-kare.
@@learngermanwithvanessa the traditional version doesn't use peanut butter, actually. We toast peanuts on a pan, then toast some sticky rice, then grind them to turn into paste. 😊 So much better if it's done this way since it won't be sweet.
@@crisgerodias9971 I'm not a fan of ready made food so I'll probably stick with making so much from scratch as possible :)
@@JeckoSTARlaloo interesting
What about roasted potatoes? Americas Test Kitchen has a WONDERFUL duck fat roasted potato recipe! Semi crispy outside and creamy inside.
fried potato is always number one for me
Don't let people shame you into using a meal spoon if you don't like them!!!
Potatoes:
Roasted
Baked
Mashed
Fried
Boiled
15:39 that’s boerenkool stampot eaten in winters in Netherlands
Picarones are freakishly delicious 😋
Also, I do love your channel!