IM ON TH-camEEEEE!!!!!! Words can’t describe the way I’m feeling 😭😭 Thank you for trying something out of the box for you and giving me the opportunity to voice my love and gratitude for my people’s cuisine🇯🇲❤️
I love how you pointed out that not liking organs comes from a point of privilege, as in where you can choose to not eat certain parts of the animal just because you have plenty. Cultures that have developed around the theory of respecting the whole animal (or poverty) have always used the entire animal, head to toe. We have liver curry and brain chop and a whole lot of other foods that are an absolute delight. Love from India
We used all parts of the squirrels and rabbits when I was younger. I’m not even being sarcastic, my grandparents would cook them all them time. Grandpa trapped and skinned them and grandma took care of the rest lol
@@ShanaLawson same in Poland, but we don't eat squirrels tho, most common here was pork and poultry, my mom rememeber from her childhood that they even used pig's bladder to make balls to play football. I remember from my childhood that my dad brought a whole duck and my mom cooked it whole with wild apples that I used to pick. We even use bones to make different types of delicious soups.
Shout out to Shamar. He really highlighted the way the “lesser” parts of animals and in general the discarded or “waste” foods have gone to those enslaved or poor who then took them and made them delicious. It’s interesting to see how the status of food changes as time goes on. Lobster was considered trash as they were bottom feeders and fed to inmates. Also BBQ being the least desired parts of the pig or cow given to slaves who learned how to slow cook it to make it even more delicious.
@@heatnicoleher I just noticed today how much more expensive wings are now! I haven't been eating meat and was shopping for my brother-- was SHOOK to see how little ol wings have had glow up in recent yrs 😳
@@bodyofhope when I was a kid, we drove down to Buffalo NY for 10 cent wing night. Now they're $10-12/lb (CAD) at restaurants, which is about 9-10 wings. I've also adopted a legume diet to replace costly meats.
Yeah, that touches on a whole other issue I have - lots of formerly-bargain-priced cuts of meat have alas been discovered by foodies and shot up in price so they're no longer affordable by the people who used to depend on them for cheap wholesome nutrition. (And I say this both as a foodie myself and the grandchild of poor immigrants.)
I have massive respect for Beryl. She knows she doesn't like liver in general but doesn't hesitate to dive right into a dish made with liver. Great personality, comfortable presence, and so open to experience foods of the world ☺️ Beryl is that girl everyone wants a best friend to be like!
My sister-in-laws favorite food philosophy is that "there is no food you don't like, there are preparations you find that don't fit that food," kind of a way of saying, "let's find a way to fit it to your pallet." She has gotten a lot of us to eat things we would have never touched. Never ate chicken hearts before her. Still have yet to try her liver :)
Totally agree with this and add that if you don't like something, wait a bit and try again. I started out HATING olives and olive oil. But I kept trying and as I grew older and my tastes changed I found that olive oils were acceptable. And I even found an olive that I could tolerate. Who knows in a few years I might learn to like .... or at least tolerate olives.
I'll try any food once, but liver has a very hate feeling in me. I loved it once until I had to eat it 3 times a week for over a year. My parents were poor and we couldn't afford the medication..liver was cheap.
barbecued chicken hearts are great, if anyone is curious on a simple preparation! a good seasoning and it's ready to grill ^==^ it's usually juicy and great, just make sure it's clean - unless u don't care about a blood clot xD
Adobo can be cook in any variety of meat or vegetables fish,pork,chicken,shrimp,squid,chicken liver, pork liver, tofu also,string beans,swamp cabbage etc. It still has the same princle in cooking no matter what kind of meat or vege you used.
I love the idea of using every piece of the animal. If it dies already for us, we should use every piece. With saying that, I neither like the taste or texture of liver in a piece. However, in a processed version (think Leberwurst, yes I'm German) I can totally get on board. Also, I love your content. I liked the longer videos more though. It's so lovely to see how genuinely excited you are about food.
reminds me, it has been a while since I had Leberwurst (love that too!). But I actually like innards, esp. liver - but mostly the way my parents did it. I don't know how, but I remember my dad marinating the liver - cut up in strips - in some coconut milk? and frying with onions later. I rarely get to eat liver though :(
Germans ought that same tradition to the states, we use all parts here too, everyone everywhere does. nuggets sausages, balls, pates, etc. all are super common ways every American eats all parts, not to mention all the cuisine and cultures that make the organs and bones and all the stars of the dish. I don't know where people get the idea that some cultures don't use all parts.
Exactly! I'm Romanian, so I grew up with lots of dishes that involve organs (liver, gizzard, heart, kidney, and even brain) (including lebăr/Leberwurst). One of my favourite dishes is actually chicken or turkey liver in milk sauce. I think that the repulsion towards eating organs is more of a cultural/upbringing thing, because organs are used way less in the anglophone countries. But your point is absolutely valid.
Her pointing out how people don’t like certain organs out of privilege is such a brilliant and unique analogy and take on food preference. She’s a really good person and I admire her ability to tell and impart a lesson through food and the culture behind them.
She also said the worst thing that can happen if you don't like the food is that you don't like the food, because she has money and privilege to buy and order more food if she doesn't like something. She isn't going to go hungry because she has run out of money.
@@angelawossname I feel like that's a weird take on what she said. I don't think she was saying "and therefore you don't have to eat it, because you can just get more" but more like "eating something you don't particularly like is not the massive hardship people paint it as." I feel like the takeaway is the opposite of what you said, like being able to just 'not like' a food to such a degree that you feel ok refusing to eat it when presented to you is the privileged position.
Shamar Sherwood, I cooked your recipe for beef liver, it came out delicious! I doubled the ingredients for the sauce so we could mix it in the white rice. It was a big hit! I'll be making this again. Thank you! Thank you Beryl for sharing and trying different dishes from around the world.
4:05 yes there is. when you have cooked the adobong atay, fish out the liver and fry it with lots of oil then when you are satisfied with the crispiness, put it back in the dish with a tablespoon or more of the frying oil. this technique can also be used in pork/chicken adobo. enjoy!
@@BerylShereshewsky filipino adobo recipes abound. you can adobo tofu, chicken, pork, beef, vegetables (try eggplants and mushrooms) , fish, squid.... you just need what you already used in this recipe. btw, my biggest hint to you about cooking adobo is to mix the vinegar and soy sauce that you have together to get the ratio perfect to your tastes. different vinegars and soy sauces have different levels of acidity or saltiness/umami so the ratio for someone else's vinegar/soy combo might work but it won't work for what you have. enjoy! ooh one more thing... if you have leftover veggie adobo or meat adobo, cook it into scrambled eggs the next day!
In my version of Filipino Adobo I would put ginger to take out the smell of the liver. The ginger gives you spice and take out the after taste smell. Herbs like bay leaf and anise star helps as well. Well done trying liver. 😊
Was also going to comment that if Beryl is feeling courageous to do it again, she could try adding ginger! That's how we make it at home, too. We saute the livers in onions, garlic, and ginger, fish out the livers before they become overcooked, finish the sauce, then return the livers at the end.
Agreed~ With ours we usually use 1-2 bay leaves. Personally also, I find star anise too overpowering when cooked in adobo so I don't really use that. Ginger tastes good in adobo but I prefer it without ginger~
My mom's version of liver adobo usually she will marinate it first in calamansi, soysauce and crushed garlic then after marinated she will lightly fried the liver then add the vinegar, the marinated soysauce and bay leaf to a boil then top with fried garlic and scallions on a bed of fried rice or white rice ☺️🍚
In my german family we used to eat crispy fried chicken liver (coating it in flour will allow this) with mashed potatoes and sweet caramellized onions. It was a childhood favorite of mine
In Germany Liver Berlin style is very common: fried beef liver with the mashed potatoes and sweet caramellized onions - plus backed slices of apples, too.
I prefer cooking very small potato's with rosemary, over mashed potato's there, so it is less heavy and the liver and caramelised onions do not get overshone by it. Adding sage to the liver and apples makes it top tear
I’m from the south in the US and fried chicken livers were a soul food staple here in Georgia!! the Deep South loves anything fried and i grew up surrounded by this!
I stumbled upon this channel and I got to say that I love how she put so much effort in cooking variety of dishes or desserts from around the world! She’s discovering a lot of things about different food cultures on this channel. Respect! ❤️ From Philippines 🇵🇭.
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
This has got to be the best TH-cam channel to exist right now. I hope people recognize the amount of work that goes into these videos, the links, the cooking, just everything! Thank you!
In the Philippines, there are actually quite a lot of dishes that uses liver. Menudo is another dish, it has cube-shaped ingredients: pork, liver, carrots, potatoes with soy sauce and tomato sauce. It's frickin good!
@@eustacehendrix9659 Philippines acquired the Menudo recipe. Our country was colonized by Spain for hundreds of years, so as time goes by the Spanish Menudo as gone through a change all through out these years. However, the main ingredient in Menudo is not the liver...
I grew up eating turkey organs at thanksgiving every year. It was actually my favorite part as a kid because it was mixed in with the stuffing and my mom’s stuffing is BOMB! All the bits in that come in that white bag with your turkey goes in. It’s inspiring to see you eat liver this way. Reminds me of the first time I had beef tongue 🥰 amazing!!
Turkey liver is amazing. I sneak it off and cook it for lunch for me when I make Thanksgiving dinner. Mom would chop it up for the stuffing but you daren't do that for people these days, they will find it and yell a lot.
Hi Beryl! I'm from the Philippines, if you wanna give chicken liver a second chance, you might wanna cook it with pancit. Chicken Pancit to be exact, you wont regret it. I promise. You might change your mind about eating liver after this 😊
Hello Beryl! I'm a Filipino who loves the Adobo Liver you made. One tip to remove the weird taste of liver i think is to toast the garlic to brownness before adding the liver. Also, a lot of filipinos add a spoon of sugar to their adobo (and i mean any kind of adobo) to elevate it a bit... P. S. I really love your bravery for eating food you don't like.
HI OMG I sent the video for the chicken liver and I just can't continue watching after saying hi 😂 Thank you so much for this opportunity! I swear I'll watch the whole thing once I recover from the cringe 😂😂
I truly love Beryl's authenticity in trying out different dishes. She tells you when she loves it and when she doesnt. And that's okay. I just love how she delivers it in a non-offensive way. Love yah B 🥰 #morepower
it helps that she has a great appreciation for food that even when she doesn't like it, she says so in a genuinely respective manner, as all food must be treated.
I come from a Russian-German-Slovakian background and in my family we LOVE liver! 😁 we usually drag it through a seasoned flour mixture and then fry it with onions and mushrooms until crispy..SOOO good! But I think you definitely have to have been raised with these foods around..they're not for everybody..we use chicken liver always!
As a Russian living in Germany I so agree. But depending on liver- if it's lamm- we don't do the flour step. Mostly, it's lamm&beef liver, but chicken liver also very often It is really a taste not for everyone, but it's so good ☺️
That's weird because the main reason I love eating livers is their creaminess and you can only experience it best in chicken livers because other livers tend to firm up when cooked.
@@eleo_b I am with u, as a Jamaican the liver is flavorful but it’s the texture I cannot take and beef liver is too soft for me. Now beef kidneys was my favorite Jamaican breakfast meat when I ate flesh.
yess ikrr I'm absolutely CRAZY over the creaminess of chicken liver. I don't think anyone could even obsess about those stuff as much as I do. Chicken liver is like one of those things that you either love it or hate it.
@@eleo_b cook it more! My step mother used to cook it just enough to keep that "creaminess" and I hated it. Thanks god my dad was on par with me and would ALWAYS fry it again and add more onions and sauce the nexy day, when she was at work. Also, he preferred chicken liver because as mentioned above, even if you cook it more, it won't become like rubber, unlike beef liver. Also, cut in smaller and make more sauce!
The first time I tried to feed my oldest daughter (she is 22 now) but she was like 3 and I made fried liver and I gave her piece and she put it in her mouth, I thought she liked it, of course we was sitting in front of the TV, so I wasn't paying attention, well I kept feeding her pieces and before I knew it, I look over and her cheeks was huge and she was slobbering all over, LMAO! She hated the liver but kept putting it in her mouth so I wouldn't feel bad, she just refused to swallow it. I totally forgotten about that, I had her daughter the other day she's 15 months and she did that to me w a dammn banana, lol!
This makes me so happy. Having grown up eating lambs liver, I love it. I could never make it the way my mum used to, but I still love it. So glad you gave it another try. As you say, don’t write off a food item entirely until you have tried it several ways.
I'm american and other americans think I'm crazy for eating rice dishes with sauces with a spoon, and it blows my mind! its the only way!!!!! ( I use chopsticks for certain ones but the spoon is just so efficient hahaha)
All these dishes look so good! yes, I love liver, but they look so delicious! PS: soak the liver in milk (any milk, even plant-based) overnight to get rid of the blood and bitter taste :)
Here in Ecuador we clean beef liver with lime juice for 30 mins it get rid of the weird bloody taste quite well. my favorite liver recipe is "Higado apanado". In which you make liver steaks size after cleaning the liver in lime you wash it with cold water ad bbq sauce, garlic, salt, black pepper to marinate for 30 mins. then take the liver steaks and cover them in all purpose flour mix with apanadura (breadcrumbs like the thing they put on nuggets sometimes) and salt and pepper. then you do a pan fry in oil and eat with white rice and a salad or with french fries.
Very interesting. I am from Central America. My grandmother used to make a soup with chicken liver, heart and gizzard. In Spanish, we called it levanta muertos. It literally translates to raises the dead. It is seasoned with cumin, garlic, Anato seeds and cilantro. She would also add tomato, onion and bell pepper. I used to like it until I found out what was in it. I guess the name comes from how nutritious it is. It is interesting to me that you guys combine the same three organs in a dish.
@@kaze4223 I have to agree. I live in a developing country and our food is cheaper than most first world countries as far as I know. I saw a video about people buying $100 food and can't believe how little they could buy.
Certain food items are less affordable in many parts of the world but doesn't mean we can't choose what we want to eat you know... Beef might be expensive but that's doesn't mean we have to eat liver or starve
When I saw that she was doing a liver dish from the Philippines I thought it was going to be igado, and I was a little disappointed that it wasn't! I hate liver but I can tolerate and sometimes even like igado. Beryl, you have to try it! The sauce is similar to adobo but the texture is completely different
The variety of vegetables might help her palate for the liver's texture for sure. They make it with beef liver with pork so the pork flavor may also help with the gameyness as well, Beryl. If you try it out I hope you'll enjoy it fully!
Hi ! I did the video for the Philippines ! Igado is not something we usually have and I wish we do ! I've only recently learned that it's called igado so I really don't know what else to suggest other than the second best: adobong atay ! Lolol
My favorite breakfast in the whole world is liver and hard food, in Jamaica hard food is a mixture of boiled yam, banana, dumplin, and plantain 💕 i’m so glad to see that you liked it! I also add a little bit of ketchup in mind when I stew it down
The chicken liver adobo goes really well with it's heart. The contrasting textures and flavors compliments each other that to me just completes the dish. Also, great with boiled quail eggs and diced potatoes too.
You are an amazing person. So awesome that you try these recipes for a food that you know you don’t like. You are really an inspiration to encourage all of us to open our minds through opening our mouths!
Whenever my mom would make us pozole or caldo she would also use the whole chicken and clean and put in the heart and liver. The broth would give the liver so much flavor. It was me and my dad’s favorite part, my mom always made sure to put some in our bowls.
I love this. I have always believed what she said about eating foods you don't like. I realised that when I tried a few bites of my friends lunch. And I liked everything she brought. Even vegetables I usually don't like. So I decided to give everything a try at least once (as long as it's vegetarian).
IN Poland is very popular to eat livers with potatoes and fried onion on it. Sometimes we add to it pickled cucumbers (especially those which we make on our own). Even though I am not the biggest fan of liver, in this combination I eat it :)
As someone from the Philippines, I grew up having to confront my mom about the dishes she made, because a lot of times they involved liver, which is, to this day, something I really don't enjoy, but it was fun watching you try these dishes!
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
The way I make my liver and everyone likes a lot: I soak the liver in milk to get rid of the iron zing. I then slice it think the long way and pat dry. I then flower, egg, panko breading and fry. I serve with a Redwing and cranberry sauce. Love the utilization of as much of the animal you can use! Love your shows
Hi Bery, I’m from Indonesia. Found out your channel few days back. Love your videos. When cooking chicken liver, I always fry the liver before cooking it. Actually I’m cooking it 3 times 🙈🙈 1. Boil the liver with spices (garlic powder, chili powder, coriander powder, pinch of turmeric powder, salt and finely chopped curry leaves) 2. Fry the liver 3. Cook it however you like I like to make a curry with this
I appreciate how you really try to thoroughly enjoy the dish and the complexities no matter what. Great job and thank you for opening our eyes to new cuisines! I love just basic liver and onions or pate, but I can't wait to try these new recipes you've offered from your subscribers, thank you!!!
Can you do breakfast from around the world ? I’m so curious what other countries eat for breakfast and how it differs from here in America . And would definitely be open to incorporating new ways into my life . Also a condensed milk video would be cool to get new ideas.
Before I went vegetarian, I explored some organ meats. And actually, they're quite nutritious. The texture can be weird if you're not used to it, but if it's cooked right, it can taste really great. But if I see some of these dishes while traveling, I might give them a try. Because I'm used to just standard liver and onions (which can be amazing, but I've never seen these cool dishes you featured in this video!).
3 words: fried chicken livers. Or we know them in the South as gizzards! We used to order these from the deli in the gas station along with spicy beef patties and boiled peanuts after a beach trip or on the road (Florida is an interesting place for gas station food lol), and ALWAYS with hot sauce! 🔥 You can of course season and fry gizzards yourself which is even better. My mom has also made me liver and onions over white rice. My grandpa used to love liver and eating it makes me feel closer to him 😊
Actually gizzards are another organ of the bird, that helps the bird break down food it eats. Look at turkey gravy made with the gizzards, hearts, livers, and bread crumbs. Yummy!
Similar to beef, my mom sears the liver first before cooking it in adobo sauce. Also, chicken liver si mushy compared to pork liver so my family prefers to use pork liver. We add chicken liver in our pancit though coz we love the bitter taste.
Hey! So I'm a doctor from Pakistan and I must say, I LOVE your videos. And hence I felt like I needed to point this out, you have slight lid retraction in your right eye that could be a sign for raised thyroid levels so get a workup.
Beryl, my grandma used to make sauteed chicken livers with sweet onions, bacon and some prunes, deglazed the whole thing with a splash of wine. Served over roasted potatoes or some white rice. I must have been the bacon, those chicken livers were the best I've ever eaten!
A also hate the texture of liver, however we have leverpastej or ”liver paté” (I guess) in sweden that you can spread on your sandwich, and somehow it works for me. It kinda has the consistensy of cream cheese I guess so it feel quite natural to have as a spread, and you can toast the bread for crunch. I’m a vegetarian now though so it was a long time since I had it
in France liver pate is actually considered a Christmas and New year treat so try it to see if it is more palatable. my heart goes out to you my fellow anemic!
Some parts of Japan raw liver (mainly pig) with garlic and sauce was eaten (today it is forbiden to serve raw liver in restaurants due to food safety) My favorite japanese liver dish is reba-nira, stir fried liver with garlic chives.
Ooooh, sounds similar to a chinese dish! I love it but cannot cook it to save my life (the only time I attempted to cook liver, I had trouble even cutting it in equal slices 😐)
well.. from the "liver lover 🤣" prespective.. i can barely understand how people don't enjoy liver.. i love liver so much especially the chicken one, my favorite way to serve the chicken liver is to boil them in indonesian spices such as turmeric, clove, etc.. and once it's cooked, fried the liver until crispy.. that is the best way for me to enjoy it.. (but i dont like gizzard or heart.. just the liver)
@@myklagusta it's just not for me 😂 i don't like the elasticity kinda rubbery texture of the heart and gizzard.. i love the creaminess and crispiness of the liver (once it's fried tho..). 😂👍
I grew up eating beef liver and calf's liver dredged in seasoned flour and pan-fried then covered in a home-made pan gravy. My Mom made it at least once a month, and all of us kids liked it. When it comes to chicken livers, though, I was the only one of my mom's four kids that ended up enjoying them. I love them fried nice and crispy.
You should try the chicken liver adobo with chicken hearts instead. It’s so much better than using liver. Also, if you love the adobo sauce, you can use it for chicken and pork as well!
Yayy! So happy to see a recipe from Jamaica. It's just missing the onions, and sometimes tomatoes are added. Glad you liked it. Would love to see more dishes from my home. We are a small island but we have a very rich food history and culture. It's so funny, I frequently binge watch your channel and more than once I've thought to myself, hmm, what special dishes do we have in Jamaica? Then you listed out some in this episode.... LoL and I was like oh yeah. It's regular, everyday food for me so sometimes I forget 😏 🇯🇲🇯🇲
me at the beginning: "yay, new liver recipes!" me at the end: "they don't taste as liver? moving on" aka when you grow up eating liver with onions and it becomes one of your favorite food :D
I, respectfully, disagree. My mother made liver and onions quite a lot and I could never acquire a flavor for it. Then she tried beef heart, as a substitute, which has a much better flavor profile.
Yeah, that was another comment I had here... the creamy texture of chicken livers, and the gamey flavor of liver in general, are what I consider features and not bugs! Myself, I get really tired of bland mild-flavored meats - I turn to organ meats specifically for the more interesting flavors and textures.
@@ETBrenner I grew up eating liver. It was reasonably priced. My mom soaked it in milk all day, the floured and fried it. She served it with fried onions and canned, whole button mushrooms. Served with mashed potatoes and cream corn!! Lol! Love from Bobcaygeon, Ontario, Canada
I'm excited for so many things when Beryl uploads. The food, her outfit and earrings as well as tge featured artist. So much to love in one episode! i do eat pork liver and the occasional chicken liver but its the texture or feel in the mouth that really gets to me
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
For the Chicken liver Adobo: I know from the moment she took a bite, I know she’ll say it’s “gamey/gamy” so what I do is I soak the liver for 3-4hours in milk, and really cook it through low fire 💓 love your videosss from the PH ✨ (PS: some filipino people does get a hard time removing the taste)
What if we cut the liver into a little smaller pieces like she did with the beef and fry the liver first and preferably use wok and toss it while frying. It would taste amazing
In southern Germany they have Leberknödel - a kind of dow balls with very finely chopped liver in it, soaked white bread, parsley, sauted onions, salt, pepper, majoran or oregano and garlic. Just put everything in your food processor, use breadcrumbs for thickening if needed, make small balls out of the dow, steam them or cook them in broth. You can eat them out of the cooking brine with chicken broth and I think this dish tastes amazing especially in winter with fresh parsley as a topping.
Beryl, I love that you are so respectful to everyone's culture and understanding that what isn't good to us, is blessing for someone else. We have the privilege to turn food away. I am guilty of it. I absolutely hate beets. Maybe do a video with beets👍
Beets are another favorite of mine - and no surprise, another aggressively-flavored food! :-D Personally, I crave and embrace the strong flavors - but there are indeed ways to tame the beet flavor to make it more user-friendly.
Try a raw salad of grated carrot and beetroot, 2/3 carrot to 1/3 beetroot. Add salt, pepper, chopped parsley, a splash of white wine vinegar and neutral oil. Its sweet and juicy and really good for you!
I also grew up on all kinds of liver and I love it. Sadly even our butcher shop doesn't sell it as most people won't eat it. To me, it's better than a mediocre steak any day.
Having only recently found your channel, I am still working my way through earlier videos. This one was particularly amusing! My Mum used to make Liver and Onions for me and my brothers when we were young and living in Glasgow, Scotland. She would buy Chicken Livers, toss them in a mix of flour and curry powder, and fry them. They would end up with a crispy outside. Then onions fried in the remains of the oil till just coloured and serve with mashed potato. Very daring for the UK in the 1950s! You could try that to get your crispy texture. I can't remember how I last ate lambs liver, but I think I will have to find some and try that recipe. I have had beef liver in that exact recipe, or at least something similar. This was about 25 years ago at a Jamaican restaurant in Brixton in South London. We were a large group, and one of us had ordered the liver, while I had ordered Goat Curry. We shared and all agreed that those two dishes were Fab! I will have to see if my local butcher has beef of lambs liver. Many years ago while working in Paris I was taken to dinner at a famous restaurant in Les Halles called Au Pied Cochon. Very traditional family fare. One of the dishes had pigs liver, with bacon and onions. Very nice. Not at all spicy! If my memory is still working, I think liver is good for iron and used to be recommended for pregnant women! Love your channel, especially the faces you make. Keep up the good work.
I hated the idea of eating chicken livers until my aunt had me try it; she just dredged it in flour w/ spices and fried it in butter and I was surprised that I liked it
Another liver preparation is something I ate in a restaurant actually. I'm from India and ig it was goat liver. They called it 'kaleji', which literally translates to liver. It was pan roasted in spices and dry curry. It was SOOO tasty~
I feel like in the Philippines, organs, and innards aren't just street foods and exotics foods anymore. They are usually the key point of the dishes. Usually, we used to see street vendors selling fried pork liver but we also use liver in cooking adobo, mechado, menudo, igado, sisig, and bopis. The intestines are also used in cooking igado, pinapaitan, dinuguan, and silet/stew.
This was a really good episode and as I've got 2 lb of beef liver in my freezer, I know that at least some of it will go Jamaican (with some fresh yellow Scotch bonnet). Truly inspiring as I've always loved liver in any form. /L
I want to try the Jamaican beef liver dish with all the yummy spices! I'd serve it with rice. Unfortunately, for medical reason, I'm not allowed to eat any organ meets, which is a shame because I'm also anemic and could use the extra iron even though I get infusions.
I like my chicken livers fried. Here in the Southern US it's a common way to eat a lot of things:deep fried,not the healthiest but so delicious!!!! My Grandma(that passed away 2 years ago)got me hooked on them,so when I eat them it reminds me of her and makes me happy. I have never actually had any other type of liver before,so I might look for different ones the next time I am at the grocery store. Hope you enjoy!!!!
Hi Beryl! If you're a bit off with the texture, you can deep fry the liver first until it's crunchy before cooking it in the sauce. Or try other dish such as sisig or bopis. You'll grind the liver and fry it so it'll eliminate the slimy texture.
In Sweden we have this thing called ”leverpastej”, which means liver paste or pasty. It’s based of pig’s liver, cream and spices and you usually eat it on bread. I’m a vegetarian now, but I buy the veggie version which is good too! Best combined with bread, butter and some cucumber or pickles😊
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
Very beautiful video! I like the amount of opennes, tolerance, kindness, and well mannering Byrl shows in her video.. Now about liver, of course to each their taste.. But from experience, 2 tips about cooking liver for any recipe, first, to start cooking your liver you need to toss them in a very hot almost smoking oil.. They will start browning, flip them and let them brown or simply stir them.. Be aware that this is a really dangerous and messy process but it is worth it! You better have a long stirring tool and a pot lid.. Do not cover the liver totally, use it only as a shield to protect you from the hot oil drips.. Second, do not cover your liver until it is almost cooked and no liquids left from liver, you can then add your veggies, spices, salt, and sauces if you like to.. This will lock the liquids inside the liver, and keep the liver moist from inside and grilled from outside.. Also, when livers have liquids either from liver itself or other ingredients like vegetables or sauces, they tend to produce an unpleasant smell and taste.. So, very hot oil will prevent this from happening and high heat will allow the liver to cook quickly.. Try cooking your favourite liver recipe taking these 2 tips into consideration and you will see the difference
IM ON TH-camEEEEE!!!!!!
Words can’t describe the way I’m feeling 😭😭
Thank you for trying something out of the box for you and giving me the opportunity to voice my love and gratitude for my people’s cuisine🇯🇲❤️
The food I had while visiting Jamaica was some of the best I’ve ever eaten! I love your cuisine. Would love to learn more Jamaican recipes.
Cuzzoooooo❤✅🇯🇲
@@theresawhite3624 CUZOOOOOOOOOO😝❤️❤️
You clinched victory for the liver team, congrats man.
You did great! I loved the recipe. 🇯🇲
I love how you pointed out that not liking organs comes from a point of privilege, as in where you can choose to not eat certain parts of the animal just because you have plenty. Cultures that have developed around the theory of respecting the whole animal (or poverty) have always used the entire animal, head to toe. We have liver curry and brain chop and a whole lot of other foods that are an absolute delight. Love from India
Just like a lot of America, especially the south.
We used all parts of the squirrels and rabbits when I was younger. I’m not even being sarcastic, my grandparents would cook them all them time. Grandpa trapped and skinned them and grandma took care of the rest lol
I can relate. where i live chicken liver dish is cheaper than chicken meat, so i eat that a lot because i have to save money
@@ShanaLawson same in Poland, but we don't eat squirrels tho, most common here was pork and poultry, my mom rememeber from her childhood that they even used pig's bladder to make balls to play football. I remember from my childhood that my dad brought a whole duck and my mom cooked it whole with wild apples that I used to pick. We even use bones to make different types of delicious soups.
My parents eat literal road kill
Shout out to Shamar. He really highlighted the way the “lesser” parts of animals and in general the discarded or “waste” foods have gone to those enslaved or poor who then took them and made them delicious. It’s interesting to see how the status of food changes as time goes on. Lobster was considered trash as they were bottom feeders and fed to inmates. Also BBQ being the least desired parts of the pig or cow given to slaves who learned how to slow cook it to make it even more delicious.
Chicken wings used to be dirt cheap!
Thanks so much!!!appreciate it
@@heatnicoleher I just noticed today how much more expensive wings are now! I haven't been eating meat and was shopping for my brother-- was SHOOK to see how little ol wings have had glow up in recent yrs 😳
@@bodyofhope when I was a kid, we drove down to Buffalo NY for 10 cent wing night. Now they're $10-12/lb (CAD) at restaurants, which is about 9-10 wings.
I've also adopted a legume diet to replace costly meats.
Yeah, that touches on a whole other issue I have - lots of formerly-bargain-priced cuts of meat have alas been discovered by foodies and shot up in price so they're no longer affordable by the people who used to depend on them for cheap wholesome nutrition. (And I say this both as a foodie myself and the grandchild of poor immigrants.)
I have massive respect for Beryl. She knows she doesn't like liver in general but doesn't hesitate to dive right into a dish made with liver. Great personality, comfortable presence, and so open to experience foods of the world ☺️ Beryl is that girl everyone wants a best friend to be like!
Don’t know y they hate I just put liver directly on the stove cook put salt and eat
@@shreyaskadam9859 because it taste very metallic and many people aren't use to that.
@@shreyaskadam9859 yeah, it's as easy as cooking sunny side up eggs, and tastes really really good.
@@ANTSEMUT1 How do you cook it? It shouldn't have a metallic taste.
For the chicken liver adobo, you can actually fry the liver first for better texture. You can also lessen the gamy taste by soaking it in brine.
I was about to say that
Yeah
My sister-in-laws favorite food philosophy is that "there is no food you don't like, there are preparations you find that don't fit that food," kind of a way of saying, "let's find a way to fit it to your pallet." She has gotten a lot of us to eat things we would have never touched. Never ate chicken hearts before her. Still have yet to try her liver :)
True. I hate tomatoes very much but I eat tomato based pasta and pizza lol
I agree with that..been saying that for years...it is very true everything can be good if prepared well
Totally agree with this and add that if you don't like something, wait a bit and try again. I started out HATING olives and olive oil. But I kept trying and as I grew older and my tastes changed I found that olive oils were acceptable. And I even found an olive that I could tolerate. Who knows in a few years I might learn to like .... or at least tolerate olives.
I'll try any food once, but liver has a very hate feeling in me. I loved it once until I had to eat it 3 times a week for over a year. My parents were poor and we couldn't afford the medication..liver was cheap.
barbecued chicken hearts are great, if anyone is curious on a simple preparation! a good seasoning and it's ready to grill ^==^ it's usually juicy and great, just make sure it's clean - unless u don't care about a blood clot xD
"I don't know if it's fair to pit one liver against another liver."
This also applies to drinking.
hahahahhahaha
Adobo can be cook in any variety of meat or vegetables fish,pork,chicken,shrimp,squid,chicken liver, pork liver, tofu also,string beans,swamp cabbage etc.
It still has the same princle in cooking no matter what kind of meat or vege you used.
I vote this comment wins the thread for tonight. :-D
lol
Yah, my younger sister doesn't like fork and beef liver but she can eat a little of chicken liver,
I love the idea of using every piece of the animal. If it dies already for us, we should use every piece. With saying that, I neither like the taste or texture of liver in a piece. However, in a processed version (think Leberwurst, yes I'm German) I can totally get on board. Also, I love your content. I liked the longer videos more though. It's so lovely to see how genuinely excited you are about food.
She is far braver than I'll ever be in my eating.
reminds me, it has been a while since I had Leberwurst (love that too!). But I actually like innards, esp. liver - but mostly the way my parents did it. I don't know how, but I remember my dad marinating the liver - cut up in strips - in some coconut milk? and frying with onions later. I rarely get to eat liver though :(
Germans ought that same tradition to the states, we use all parts here too, everyone everywhere does. nuggets sausages, balls, pates, etc. all are super common ways every American eats all parts, not to mention all the cuisine and cultures that make the organs and bones and all the stars of the dish. I don't know where people get the idea that some cultures don't use all parts.
Yes!!!!! I adore Leberwurst however my favorite is goose and it is nearly impossible to find
Exactly! I'm Romanian, so I grew up with lots of dishes that involve organs (liver, gizzard, heart, kidney, and even brain) (including lebăr/Leberwurst). One of my favourite dishes is actually chicken or turkey liver in milk sauce. I think that the repulsion towards eating organs is more of a cultural/upbringing thing, because organs are used way less in the anglophone countries. But your point is absolutely valid.
Her pointing out how people don’t like certain organs out of privilege is such a brilliant and unique analogy and take on food preference. She’s a really good person and I admire her ability to tell and impart a lesson through food and the culture behind them.
No, it's because they dont taste as good
She also said the worst thing that can happen if you don't like the food is that you don't like the food, because she has money and privilege to buy and order more food if she doesn't like something. She isn't going to go hungry because she has run out of money.
@@annother3350 it is an acquired taste. Liver is a delicacy in the arab world and not cheap
@@annother3350 It's almost like you showed up just to illustrate the exact point being made.
@@angelawossname I feel like that's a weird take on what she said. I don't think she was saying "and therefore you don't have to eat it, because you can just get more" but more like "eating something you don't particularly like is not the massive hardship people paint it as." I feel like the takeaway is the opposite of what you said, like being able to just 'not like' a food to such a degree that you feel ok refusing to eat it when presented to you is the privileged position.
Shamar Sherwood, I cooked your recipe for beef liver, it came out delicious! I doubled the ingredients for the sauce so we could mix it in the white rice. It was a big hit! I'll be making this again. Thank you! Thank you Beryl for sharing and trying different dishes from around the world.
4:05 yes there is. when you have cooked the adobong atay, fish out the liver and fry it with lots of oil then when you are satisfied with the crispiness, put it back in the dish with a tablespoon or more of the frying oil. this technique can also be used in pork/chicken adobo. enjoy!
I am gonna try this cause that sauce was seriously goals
@@BerylShereshewsky adobong atay is best when you add boiled eggs with it. ❤️
Or put flour on the liver before frying this
@@BerylShereshewsky filipino adobo recipes abound. you can adobo tofu, chicken, pork, beef, vegetables (try eggplants and mushrooms) , fish, squid.... you just need what you already used in this recipe. btw, my biggest hint to you about cooking adobo is to mix the vinegar and soy sauce that you have together to get the ratio perfect to your tastes. different vinegars and soy sauces have different levels of acidity or saltiness/umami so the ratio for someone else's vinegar/soy combo might work but it won't work for what you have. enjoy!
ooh one more thing... if you have leftover veggie adobo or meat adobo, cook it into scrambled eggs the next day!
And to reduce the gaminess you might want to marinate the liver in soju, wine, or other alcohol.
In my version of Filipino Adobo I would put ginger to take out the smell of the liver. The ginger gives you spice and take out the after taste smell. Herbs like bay leaf and anise star helps as well. Well done trying liver. 😊
Was also going to comment that if Beryl is feeling courageous to do it again, she could try adding ginger! That's how we make it at home, too. We saute the livers in onions, garlic, and ginger, fish out the livers before they become overcooked, finish the sauce, then return the livers at the end.
Yes ginger is❤️
When I make "Semur Liver" I put ginger too. And I think Adobo and Semur has similar recipe. I wanna try the real adobo
@@pinkgangsta6157 Eyyyy hello neighbor country
Agreed~ With ours we usually use 1-2 bay leaves. Personally also, I find star anise too overpowering when cooked in adobo so I don't really use that. Ginger tastes good in adobo but I prefer it without ginger~
My mom's version of liver adobo usually she will marinate it first in calamansi, soysauce and crushed garlic then after marinated she will lightly fried the liver then add the vinegar, the marinated soysauce and bay leaf to a boil then top with fried garlic and scallions on a bed of fried rice or white rice ☺️🍚
Khriz Decastro, salute to your mom and her chicken liver adobo. I soooo love chicken liver adobo cooked that way!
Yes! Thinky sliced liver like tapa or bistek cut. 💖
In my german family we used to eat crispy fried chicken liver (coating it in flour will allow this) with mashed potatoes and sweet caramellized onions. It was a childhood favorite of mine
In Germany Liver Berlin style is very common: fried beef liver with the mashed potatoes and sweet caramellized onions - plus backed slices of apples, too.
I prefer cooking very small potato's with rosemary, over mashed potato's there, so it is less heavy and the liver and caramelised onions do not get overshone by it. Adding sage to the liver and apples makes it top tear
Same here, I'm from Poland
I’m from the south in the US and fried chicken livers were a soul food staple here in Georgia!! the Deep South loves anything fried and i grew up surrounded by this!
I stumbled upon this channel and I got to say that I love how she put so much effort in cooking variety of dishes or desserts from around the world! She’s discovering a lot of things about different food cultures on this channel. Respect! ❤️ From Philippines 🇵🇭.
Shamar did the JAMAICANS good!!! I’m so happy Beyrl like it!! My mom and Nana make it for me and it’s soo good!! I’m glad she enjoyed 🙌🏽🙌🏽🥰
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
This has got to be the best TH-cam channel to exist right now. I hope people recognize the amount of work that goes into these videos, the links, the cooking, just everything! Thank you!
In the Philippines, there are actually quite a lot of dishes that uses liver. Menudo is another dish, it has cube-shaped ingredients: pork, liver, carrots, potatoes with soy sauce and tomato sauce. It's frickin good!
DISGUSTING 🤮🤮🤮🤮
🍼🐷🇯🇵
Menudo is Latin
@@eustacehendrix9659 Philippines acquired the Menudo recipe. Our country was colonized by Spain for hundreds of years, so as time goes by the Spanish Menudo as gone through a change all through out these years. However, the main ingredient in Menudo is not the liver...
@@BossGokaiGreen ???
How funny, I had menudo last night, Mexican version though. It's mostly homily and pork intestines. I add onions and cabbage.
I grew up eating turkey organs at thanksgiving every year. It was actually my favorite part as a kid because it was mixed in with the stuffing and my mom’s stuffing is BOMB! All the bits in that come in that white bag with your turkey goes in. It’s inspiring to see you eat liver this way. Reminds me of the first time I had beef tongue 🥰 amazing!!
My mom would cook the turkey innards up with vegetables to make turkey noodle soup, and all of us would fight over them.
Turkey liver is amazing. I sneak it off and cook it for lunch for me when I make Thanksgiving dinner. Mom would chop it up for the stuffing but you daren't do that for people these days, they will find it and yell a lot.
Hi Beryl! I'm from the Philippines, if you wanna give chicken liver a second chance, you might wanna cook it with pancit. Chicken Pancit to be exact, you wont regret it. I promise. You might change your mind about eating liver after this 😊
DISGUSTING 🤮🤮🤮🤮
🍼🐷🇯🇵
@@BossGokaiGreen adobo doesnt spoiled easily.. it has natural preservatives called the vinegar.
@@pwat6311 I AM NOT TALKING ABOUT ADOBO, I LOVE ADOBO! I AM TALKING ABOUT LIVER! I DON’T EAT LIVER, IT’S DISGUSTING! 🤮🤮🤮🤮
😤
🍼🐷🇯🇵
@@BossGokaiGreen ok lol
@@erinednll9759 HI FRIENDSHIP 💙💜💙💜❤🍼🐷🇯🇵🇨🇦🍓
Hello Beryl!
I'm a Filipino who loves the Adobo Liver you made.
One tip to remove the weird taste of liver i think is to toast the garlic to brownness before adding the liver. Also, a lot of filipinos add a spoon of sugar to their adobo (and i mean any kind of adobo) to elevate it a bit...
P. S. I really love your bravery for eating food you don't like.
I think her main issue was the texture.
putting the adobo in the bowl with the raw liver would have seasoned it just like the beef liver...seasoning is key
DISGUSTING 🤮🤮🤮🤮
🍼🐷🇯🇵
Also adding ginger.
@@mutya_ HI ARE YOU A FELLOW JAPANESE OF MINE 🍼🐷🇯🇵
HI OMG I sent the video for the chicken liver and I just can't continue watching after saying hi 😂 Thank you so much for this opportunity! I swear I'll watch the whole thing once I recover from the cringe 😂😂
hahaha nooo YOU WERE SO GOOD!!!
We want the recipe
@@hessypringle28 in the description 🦋
Philippine adobo represent!
Hahaha Just chill, you did great
I truly love Beryl's authenticity in trying out different dishes. She tells you when she loves it and when she doesnt. And that's okay. I just love how she delivers it in a non-offensive way. Love yah B 🥰 #morepower
it helps that she has a great appreciation for food that even when she doesn't like it, she says so in a genuinely respective manner, as all food must be treated.
I come from a Russian-German-Slovakian background and in my family we LOVE liver! 😁 we usually drag it through a seasoned flour mixture and then fry it with onions and mushrooms until crispy..SOOO good! But I think you definitely have to have been raised with these foods around..they're not for everybody..we use chicken liver always!
As a Russian living in Germany I so agree. But depending on liver- if it's lamm- we don't do the flour step. Mostly, it's lamm&beef liver, but chicken liver also very often
It is really a taste not for everyone, but it's so good ☺️
I've tried it that the way your family eats it and it's Devine! But as you say if yoh grow up eating liver it's different.
As a Jamaican this made me so so happy, can’t even express ❤️
That's weird because the main reason I love eating livers is their creaminess and you can only experience it best in chicken livers because other livers tend to firm up when cooked.
Higadillos Salteados (chicken livers in sherry sauce) are phhhhenomenal. I can't do beef liver, it tastes like sucking on a piece of metal.
That creaminess is exactly why I do not enjoy liver, just like Beryl.
@@eleo_b I am with u, as a Jamaican the liver is flavorful but it’s the texture I cannot take and beef liver is too soft for me. Now beef kidneys was my favorite Jamaican breakfast meat when I ate flesh.
yess ikrr I'm absolutely CRAZY over the creaminess of chicken liver. I don't think anyone could even obsess about those stuff as much as I do. Chicken liver is like one of those things that you either love it or hate it.
@@eleo_b cook it more! My step mother used to cook it just enough to keep that "creaminess" and I hated it. Thanks god my dad was on par with me and would ALWAYS fry it again and add more onions and sauce the nexy day, when she was at work. Also, he preferred chicken liver because as mentioned above, even if you cook it more, it won't become like rubber, unlike beef liver. Also, cut in smaller and make more sauce!
I hate mukbangs but I could watch Beryl eat food everyday! bless up from Jamaica! 🇯🇲
What she is doing is not a mukbang though
The first time I tried to feed my oldest daughter (she is 22 now) but she was like 3 and I made fried liver and I gave her piece and she put it in her mouth, I thought she liked it, of course we was sitting in front of the TV, so I wasn't paying attention, well I kept feeding her pieces and before I knew it, I look over and her cheeks was huge and she was slobbering all over, LMAO! She hated the liver but kept putting it in her mouth so I wouldn't feel bad, she just refused to swallow it. I totally forgotten about that, I had her daughter the other day she's 15 months and she did that to me w a dammn banana, lol!
Oh no.... 😂 But it's also cute. 🥰
She's precious 😂❤️
❤❤❤
That's so funny and cute. 😂
This story is so precious 💖💖
This makes me so happy. Having grown up eating lambs liver, I love it. I could never make it the way my mum used to, but I still love it. So glad you gave it another try. As you say, don’t write off a food item entirely until you have tried it several ways.
The wholesome goodness that is your channel...Thank you for sharing yourself with the world!
Me a Filipino seeing an American using a spoon to eat rice: Finally someone who understands
I'm Canadian and always use a spoon🤣 just makes more sense imo lol
Wym?
I'm american and other americans think I'm crazy for eating rice dishes with sauces with a spoon, and it blows my mind! its the only way!!!!! ( I use chopsticks for certain ones but the spoon is just so efficient hahaha)
Have you tried eating rice with ur hand?!!
Spoon is the best way to eat rice if there’s any sort of sauce on it. A fork just can’t gather all the scrummy nom noms!
Random aside, your earring collection is amazing!
All these dishes look so good! yes, I love liver, but they look so delicious!
PS: soak the liver in milk (any milk, even plant-based) overnight to get rid of the blood and bitter taste :)
Yes! Works great!
I'll try this!
That never seemed to work for me. I actually like liver. This trick always left me feeling like I wasted milk. To each their own
Here in Ecuador we clean beef liver with lime juice for 30 mins it get rid of the weird bloody taste quite well. my favorite liver recipe is "Higado apanado". In which you make liver steaks size after cleaning the liver in lime you wash it with cold water ad bbq sauce, garlic, salt, black pepper to marinate for 30 mins. then take the liver steaks and cover them in all purpose flour mix with apanadura (breadcrumbs like the thing they put on nuggets sometimes) and salt and pepper. then you do a pan fry in oil and eat with white rice and a salad or with french fries.
I’m a Filipino and I usually make my adobo liver crispy because I don’t like if it’s chewy hehehe
How do you make them crispy?
@@kailawkamo1568 You can grill them or fry them along with the garlic and onions.
@@kailawkamo1568 coat them in a bit of flour or starch will do the twick combined with some short sharp heat
We usually cook liver adobo with chicken heart and gizzard. I know it doesn't sound that appetizing but it's really good!
Very interesting. I am from Central America. My grandmother used to make a soup with chicken liver, heart and gizzard. In Spanish, we called it levanta muertos. It literally translates to raises the dead. It is seasoned with cumin, garlic, Anato seeds and cilantro. She would also add tomato, onion and bell pepper. I used to like it until I found out what was in it. I guess the name comes from how nutritious it is. It is interesting to me that you guys combine the same three organs in a dish.
I think we forget how privileged we are to even be concerned whether we like the taste of the food we’re eating.
First world problems.
@@kaze4223 I have to agree. I live in a developing country and our food is cheaper than most first world countries as far as I know. I saw a video about people buying $100 food and can't believe how little they could buy.
Certain food items are less affordable in many parts of the world but doesn't mean we can't choose what we want to eat you know... Beef might be expensive but that's doesn't mean we have to eat liver or starve
I don't like amplaya so....
Ameeeeennn
When I saw that she was doing a liver dish from the Philippines I thought it was going to be igado, and I was a little disappointed that it wasn't! I hate liver but I can tolerate and sometimes even like igado. Beryl, you have to try it! The sauce is similar to adobo but the texture is completely different
The variety of vegetables might help her palate for the liver's texture for sure. They make it with beef liver with pork so the pork flavor may also help with the gameyness as well, Beryl. If you try it out I hope you'll enjoy it fully!
Igado is delicious
Hahahaha komplikado masyado baka maloka si mumsh... char..
Hi ! I did the video for the Philippines ! Igado is not something we usually have and I wish we do ! I've only recently learned that it's called igado so I really don't know what else to suggest other than the second best: adobong atay ! Lolol
Yes I was also hoping for igado
My favorite breakfast in the whole world is liver and hard food, in Jamaica hard food is a mixture of boiled yam, banana, dumplin, and plantain 💕 i’m so glad to see that you liked it! I also add a little bit of ketchup in mind when I stew it down
The chicken liver adobo goes really well with it's heart. The contrasting textures and flavors compliments each other that to me just completes the dish. Also, great with boiled quail eggs and diced potatoes too.
Chicken hearts are delicious eeeeee. 🤤
Mine is the gizzard...
You are an amazing person. So awesome that you try these recipes for a food that you know you don’t like. You are really an inspiration to encourage all of us to open our minds through opening our mouths!
beryl has the most interesting content!
normally when we buy chicken liver the heart is attached to it and honestly i like the heart more when its cooked as an adobo lol
I like the hearts just lightly grilled
where i live they are sold separeted. I love chicken heart barbecue (we call it hatsu kushiyaki)
and gizzards
hearts and gizzards adobo 👌👌👌
Soak first. Coat next.
For starters, bad recipes .
Whenever my mom would make us pozole or caldo she would also use the whole chicken and clean and put in the heart and liver. The broth would give the liver so much flavor. It was me and my dad’s favorite part, my mom always made sure to put some in our bowls.
Oh yes, the chicken liver from the soup... us kids used to fight for it ... I forgot
For me, it was the turkey liver from Thanksgiving. My mom and I would split it. It was a special treat for us, since no one else liked it.
@@koraXro yes! Fortunately I was the only one besides my dad that liked it so he would share it with me
I love this. I have always believed what she said about eating foods you don't like. I realised that when I tried a few bites of my friends lunch. And I liked everything she brought. Even vegetables I usually don't like. So I decided to give everything a try at least once (as long as it's vegetarian).
IN Poland is very popular to eat livers with potatoes and fried onion on it. Sometimes we add to it pickled cucumbers (especially those which we make on our own). Even though I am not the biggest fan of liver, in this combination I eat it :)
Interesting how all around the world onions and liver seem to always go together
so who's going to mention her gorgeous earrings?
As someone from the Philippines, I grew up having to confront my mom about the dishes she made, because a lot of times they involved liver, which is, to this day, something I really don't enjoy, but it was fun watching you try these dishes!
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
I grew up eating liver and onions because my parents loved it and i just got use to it and it definitely is a comfort food
Liver and onion 😍😍. Yum! When my family cooks liver adobo, we make sure to use the biggest onion and to slice it into thick strips.
Definitely
It's a good source of protein and vitamin d.
@zd zd I did not know that. Thank you for sharing that knowledge.
Liver also has an abundance of vitamin A
The way I make my liver and everyone likes a lot:
I soak the liver in milk to get rid of the iron zing. I then slice it think the long way and pat dry. I then flower, egg, panko breading and fry.
I serve with a Redwing and cranberry sauce.
Love the utilization of as much of the animal you can use!
Love your shows
Hi Bery, I’m from Indonesia. Found out your channel few days back. Love your videos.
When cooking chicken liver, I always fry the liver before cooking it. Actually I’m cooking it 3 times 🙈🙈
1. Boil the liver with spices (garlic powder, chili powder, coriander powder, pinch of turmeric powder, salt and finely chopped curry leaves)
2. Fry the liver
3. Cook it however you like
I like to make a curry with this
Just loving how she's so open to try food, even if she doesn't like it. Sending love from ph ❤️
As a Jamaican I love liver soooo much. Glad you liked it girl 🇯🇲
I’m from Jamaica... shout out to all 🇯🇲. I must say liver is not my favorite meat but it’s true we waste no part of an animal.
One of the dishes I would beg my mom to make for me was always liver and rice. I'm glad you enjoyed it Beryl!! 🇯🇲🇯🇲
I appreciate how you really try to thoroughly enjoy the dish and the complexities no matter what. Great job and thank you for opening our eyes to new cuisines! I love just basic liver and onions or pate, but I can't wait to try these new recipes you've offered from your subscribers, thank you!!!
Eating like a Filipino with a spoon. Love it.
Can you do breakfast from around the world ? I’m so curious what other countries eat for breakfast and how it differs from here in America . And would definitely be open to incorporating new ways into my life . Also a condensed milk video would be cool to get new ideas.
Before I went vegetarian, I explored some organ meats. And actually, they're quite nutritious. The texture can be weird if you're not used to it, but if it's cooked right, it can taste really great. But if I see some of these dishes while traveling, I might give them a try. Because I'm used to just standard liver and onions (which can be amazing, but I've never seen these cool dishes you featured in this video!).
3 words: fried chicken livers. Or we know them in the South as gizzards! We used to order these from the deli in the gas station along with spicy beef patties and boiled peanuts after a beach trip or on the road (Florida is an interesting place for gas station food lol), and ALWAYS with hot sauce! 🔥
You can of course season and fry gizzards yourself which is even better. My mom has also made me liver and onions over white rice. My grandpa used to love liver and eating it makes me feel closer to him 😊
Actually gizzards are another organ of the bird, that helps the bird break down food it eats. Look at turkey gravy made with the gizzards, hearts, livers, and bread crumbs. Yummy!
In Mongolia we have a “liver paste” that comes in a can or tube and we spread it on rye bread!
Yet another thing Mongolians and Finns can agree on. 😁
here in the Philippines sauce made from liver is very delicious!
Similar to beef, my mom sears the liver first before cooking it in adobo sauce. Also, chicken liver si mushy compared to pork liver so my family prefers to use pork liver. We add chicken liver in our pancit though coz we love the bitter taste.
Me a vegetarian...but still curious to watch because of your unique contents and reactions 😸
Sameee!
Me too.. 😁
Sameeee
Same here! But pescetarian
Yup! It's making me queasy and yet I keep watching
Hey! So I'm a doctor from Pakistan and I must say, I LOVE your videos. And hence I felt like I needed to point this out, you have slight lid retraction in your right eye that could be a sign for raised thyroid levels so get a workup.
*check up
@@Whimswirl Actually workup is appropriate given what he said.
Beryl, my grandma used to make sauteed chicken livers with sweet onions, bacon and some prunes, deglazed the whole thing with a splash of wine. Served over roasted potatoes or some white rice. I must have been the bacon, those chicken livers were the best I've ever eaten!
Being anemic liver is something I needed to learn to love. I like the flavor but hate the texture so I've been creative with changing the texture
A also hate the texture of liver, however we have leverpastej or ”liver paté” (I guess) in sweden that you can spread on your sandwich, and somehow it works for me. It kinda has the consistensy of cream cheese I guess so it feel quite natural to have as a spread, and you can toast the bread for crunch. I’m a vegetarian now though so it was a long time since I had it
in France liver pate is actually considered a Christmas and New year treat so try it to see if it is more palatable. my heart goes out to you my fellow anemic!
When I was going through Chemo and anemic, my doctor recommended Cream of wheat. I did not know that is was so high in Iron.
@@user-xm1od9nb1m yes liverwurst is so good, texture doesn't bother me either. I love it on crackers with yellow mustard or with cheddar cheese
@@christellebaroque8694 here in the US terms we call it liverwurst and yes I love it especially on crackers with cheese and/or mustard
My favorite snack as a child was liverwurst- thankful for a mom who made us try lots of different foods!
Some parts of Japan raw liver (mainly pig) with garlic and sauce was eaten (today it is forbiden to serve raw liver in restaurants due to food safety)
My favorite japanese liver dish is reba-nira, stir fried liver with garlic chives.
Ooooh, sounds similar to a chinese dish! I love it but cannot cook it to save my life (the only time I attempted to cook liver, I had trouble even cutting it in equal slices 😐)
Understandable, handling and serving raw dishes especially red meats can be very tricky.
well.. from the "liver lover 🤣" prespective.. i can barely understand how people don't enjoy liver.. i love liver so much especially the chicken one, my favorite way to serve the chicken liver is to boil them in indonesian spices such as turmeric, clove, etc.. and once it's cooked, fried the liver until crispy.. that is the best way for me to enjoy it.. (but i dont like gizzard or heart.. just the liver)
Ohh I love liver too! My favourite way to eat it is pan fried with onions, served on top of mash potatoes! Omg so simpe but so good
Really? Heart is the best one!
I always safe the best, which is heart, for the last 😂
@@myklagusta it's just not for me 😂
i don't like the elasticity kinda rubbery texture of the heart and gizzard.. i love the creaminess and crispiness of the liver (once it's fried tho..). 😂👍
I love it. My mom used to fry it and add beer to make it tender.
@@fatihsyukur2 😂😂😂
I grew up eating beef liver and calf's liver dredged in seasoned flour and pan-fried then covered in a home-made pan gravy. My Mom made it at least once a month, and all of us kids liked it. When it comes to chicken livers, though, I was the only one of my mom's four kids that ended up enjoying them. I love them fried nice and crispy.
The look on your face when you tried the beef liver dish from Jamaica. OMG it's actually good! lol. Thank you Beryl!
Okay but can we talk about her OUTFITS AND EARRINGS OH MY GOODNESS!!!
Beryl should put all those recipies from her videos into a Cook book
You should try the chicken liver adobo with chicken hearts instead. It’s so much better than using liver. Also, if you love the adobo sauce, you can use it for chicken and pork as well!
I love that you’re wearing what looks to be like Sailor Moon earrings and your name is Beryl, as in Queen Beryl.... you’re AMAZING AND AWESOME
HI FRIENDSHIP 🍼🐷🇯🇵
Yayy! So happy to see a recipe from Jamaica. It's just missing the onions, and sometimes tomatoes are added. Glad you liked it. Would love to see more dishes from my home. We are a small island but we have a very rich food history and culture. It's so funny, I frequently binge watch your channel and more than once I've thought to myself, hmm, what special dishes do we have in Jamaica? Then you listed out some in this episode.... LoL and I was like oh yeah. It's regular, everyday food for me so sometimes I forget 😏 🇯🇲🇯🇲
me at the beginning: "yay, new liver recipes!"
me at the end: "they don't taste as liver? moving on"
aka when you grow up eating liver with onions and it becomes one of your favorite food :D
I, respectfully, disagree. My mother made liver and onions quite a lot and I could never acquire a flavor for it. Then she tried beef heart, as a substitute, which has a much better flavor profile.
@zd zd I’ve ate beef heart and I don’t think it tastes like blood.
@@MsSunnyDenise it's a personal preference :) I can pretty much eat anything except beef and my family finds it super hilarious lol
Yeah, that was another comment I had here... the creamy texture of chicken livers, and the gamey flavor of liver in general, are what I consider features and not bugs! Myself, I get really tired of bland mild-flavored meats - I turn to organ meats specifically for the more interesting flavors and textures.
@@ETBrenner I grew up eating liver. It was reasonably priced. My mom soaked it in milk all day, the floured and fried it. She served it with fried onions and canned, whole button mushrooms. Served with mashed potatoes and cream corn!! Lol! Love from Bobcaygeon, Ontario, Canada
I'm excited for so many things when Beryl uploads. The food, her outfit and earrings as well as tge featured artist. So much to love in one episode!
i do eat pork liver and the occasional chicken liver but its the texture or feel in the mouth that really gets to me
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
that Jamaican dude really articulated this well
For the Chicken liver Adobo: I know from the moment she took a bite, I know she’ll say it’s “gamey/gamy” so what I do is I soak the liver for 3-4hours in milk, and really cook it through low fire 💓 love your videosss from the PH ✨ (PS: some filipino people does get a hard time removing the taste)
What if we cut the liver into a little smaller pieces like she did with the beef and fry the liver first and preferably use wok and toss it while frying. It would taste amazing
In southern Germany they have Leberknödel - a kind of dow balls with very finely chopped liver in it, soaked white bread, parsley, sauted onions, salt, pepper, majoran or oregano and garlic. Just put everything in your food processor, use breadcrumbs for thickening if needed, make small balls out of the dow, steam them or cook them in broth. You can eat them out of the cooking brine with chicken broth and I think this dish tastes amazing especially in winter with fresh parsley as a topping.
Beryl, I love that you are so respectful to everyone's culture and understanding that what isn't good to us, is blessing for someone else. We have the privilege to turn food away. I am guilty of it. I absolutely hate beets. Maybe do a video with beets👍
I felt the same way about beets until I tried fresh ones and not the ones from the can. 🤷🏻♀️
Beets are another favorite of mine - and no surprise, another aggressively-flavored food! :-D Personally, I crave and embrace the strong flavors - but there are indeed ways to tame the beet flavor to make it more user-friendly.
Try a raw salad of grated carrot and beetroot, 2/3 carrot to 1/3 beetroot. Add salt, pepper, chopped parsley, a splash of white wine vinegar and neutral oil. Its sweet and juicy and really good for you!
Thanks. I am so traumatized that I won't try them again.
I love to add beets to my fresh fruit juices. It adds a nice sweetness to green juices.
"Another day, another liver"- Beryl and Prometheus
Ok, this is so underrated.
I absolutely love liver and I think it's a food you either love or hate. I've eaten since childhood so that's an advantage 🙂
Me too! Now I have 3 new liver recipes to try!
I also grew up on all kinds of liver and I love it. Sadly even our butcher shop doesn't sell it as most people won't eat it. To me, it's better than a mediocre steak any day.
Yeah, you need to ty several times to like it, starting young helps a lot ^^
Having only recently found your channel, I am still working my way through earlier videos. This one was particularly amusing!
My Mum used to make Liver and Onions for me and my brothers when we were young and living in Glasgow, Scotland. She would buy Chicken Livers, toss them in a mix of flour and curry powder, and fry them. They would end up with a crispy outside. Then onions fried in the remains of the oil till just coloured and serve with mashed potato. Very daring for the UK in the 1950s! You could try that to get your crispy texture.
I can't remember how I last ate lambs liver, but I think I will have to find some and try that recipe.
I have had beef liver in that exact recipe, or at least something similar. This was about 25 years ago at a Jamaican restaurant in Brixton in South London. We were a large group, and one of us had ordered the liver, while I had ordered Goat Curry. We shared and all agreed that those two dishes were Fab! I will have to see if my local butcher has beef of lambs liver.
Many years ago while working in Paris I was taken to dinner at a famous restaurant in Les Halles called Au Pied Cochon. Very traditional family fare. One of the dishes had pigs liver, with bacon and onions. Very nice. Not at all spicy!
If my memory is still working, I think liver is good for iron and used to be recommended for pregnant women! Love your channel, especially the faces you make. Keep up the good work.
I hated the idea of eating chicken livers until my aunt had me try it; she just dredged it in flour w/ spices and fried it in butter and I was surprised that I liked it
Sounds good ^^
that’s my friendddd yasss shamar show em how’s it done☺️
Yeah gurrrrl THATS HOW WE DO❤️🤧😝
Another liver preparation is something I ate in a restaurant actually. I'm from India and ig it was goat liver. They called it 'kaleji', which literally translates to liver. It was pan roasted in spices and dry curry. It was SOOO tasty~
Add a soft boilled egg to that adobong atay and it will be perfect!
Chilli powder is still the best😂😂😂
You just can never go wrong with Jamaica food or flavours! It’s always amazing!
Unless you are allergic to peppers, pepper, etc, so pissed I can not try that. . .
@@SingingSealRiana oh nooo 😩 I think you could omit the peppers and still get the flavour at least? Really the pepper is only for the heat
I feel like in the Philippines, organs, and innards aren't just street foods and exotics foods anymore. They are usually the key point of the dishes. Usually, we used to see street vendors selling fried pork liver but we also use liver in cooking adobo, mechado, menudo, igado, sisig, and bopis. The intestines are also used in cooking igado, pinapaitan, dinuguan, and silet/stew.
This was a really good episode and as I've got 2 lb of beef liver in my freezer, I know that at least some of it will go Jamaican (with some fresh yellow Scotch bonnet). Truly inspiring as I've always loved liver in any form. /L
I want to try the Jamaican beef liver dish with all the yummy spices! I'd serve it with rice. Unfortunately, for medical reason, I'm not allowed to eat any organ meets, which is a shame because I'm also anemic and could use the extra iron even though I get infusions.
If you haven’t made it yet, try making chicken or beef like this. Jerk spice is a staple in Jamaican households.
OMG yes so happy that you included Jamaica in this! Liver is a big breakfast food down here 🇯🇲😊
I like my chicken livers fried. Here in the Southern US it's a common way to eat a lot of things:deep fried,not the healthiest but so delicious!!!! My Grandma(that passed away 2 years ago)got me hooked on them,so when I eat them it reminds me of her and makes me happy. I have never actually had any other type of liver before,so I might look for different ones the next time I am at the grocery store. Hope you enjoy!!!!
Hi Beryl! If you're a bit off with the texture, you can deep fry the liver first until it's crunchy before cooking it in the sauce. Or try other dish such as sisig or bopis. You'll grind the liver and fry it so it'll eliminate the slimy texture.
In Sweden we have this thing called ”leverpastej”, which means liver paste or pasty. It’s based of pig’s liver, cream and spices and you usually eat it on bread. I’m a vegetarian now, but I buy the veggie version which is good too! Best combined with bread, butter and some cucumber or pickles😊
Sounds like a Swedish pâté to me.
jättegott💓
It exisists in Russia too * - * it's so good, I love it then my mother makes it
Nä fyy😂
Yes! Because of the liver texture I think it works better as a spread, and you can toast bread for crunch
Tip: liver tastes bitter when its overcooked..
That's according to my sister who cooks😁
Also love your content❤️
THE JAMAICAN ONE IS MY FAVORITE BECAUSE JAMAICANS CAN MAKE EVERYTHING TASTE SO GOOD! I DON’T EAT LIVER EWW EXCEPT FOR THE JAMAICAN ONE BECAUSE IT DOESN’T TASTE LIKE LIVER ❤️🍼🐷🇯🇵
If you want get rid of the weird irony after taste, you have to put the liver for at least 12 hours in water or milk (for a creamy sweet taste).
Thanks that’s useful information
@@druidsongevergreens Don't forget to put it back in the fridge (when you add the milk) , otherwise your liver will spoil.
So interesting how people are different in their tastes! The creaminess of chicken liver is what I love about it. It melts in your mouth!
Very beautiful video! I like the amount of opennes, tolerance, kindness, and well mannering Byrl shows in her video..
Now about liver, of course to each their taste.. But from experience, 2 tips about cooking liver for any recipe, first, to start cooking your liver you need to toss them in a very hot almost smoking oil.. They will start browning, flip them and let them brown or simply stir them.. Be aware that this is a really dangerous and messy process but it is worth it! You better have a long stirring tool and a pot lid.. Do not cover the liver totally, use it only as a shield to protect you from the hot oil drips..
Second, do not cover your liver until it is almost cooked and no liquids left from liver, you can then add your veggies, spices, salt, and sauces if you like to..
This will lock the liquids inside the liver, and keep the liver moist from inside and grilled from outside.. Also, when livers have liquids either from liver itself or other ingredients like vegetables or sauces, they tend to produce an unpleasant smell and taste.. So, very hot oil will prevent this from happening and high heat will allow the liver to cook quickly..
Try cooking your favourite liver recipe taking these 2 tips into consideration and you will see the difference