Click here www.allform.com/Beryl for 20% off the sofa of your choice - plus free shipping within the US! I gotta know you guys, are we over my wooden spoon?
Yum~ I'm definitely going to have to try that Hatian eggpant and veg stew 😋 It would be awesome to see a rice puddings around the world video? In Singapore, we have a dish called Pulut Hitam, a warm black rice pudding with coconut milk. It's an extremely popular and well loved traditional dessert in across Malaysia, Singapore and Indonesia 😄 The wooden spoon is adorable, but if there are some dishes that are a little harder to cut with a spoon you could cut it before trying it or use a fork and knife first before the spoon? It's such a shame that the curry spilled all over your carpet, I hope you managed to get the stain out 😢 You could maybe have a small table to use during your taste tests? ^^ Can't wait for next weeks video!
When I was growing up in Poland, I used to love it when my grandma made white rice with cinnamon apples. It was baked kind of like casserole, but this casserole was more like a desert. Sweet memories.
I lived in Switzerland for some time (originally from New Jersey in the US), and chicken curry with banana was my first introduction to curry! I loved it because it had similar vibes to Hawaiian pizza for me. The sweet and savory combination was great, and I think it gave me a "simple" entry point into curries to start to try other cuisines.
When I was growing-up and, if we had any leftover rice from Chinese Takeout, we would reheat the rice put butter on it until buttery and soy sauce to taste. Then we would mix it up until blended and the butter is melted.
Being plant based we WILL be making the Haitian Legume vegetable stew, and the Mauritius dish with Lentils with carrots and pickle. We do like the Iranian barberries and saffron. Maybe it's the fact we are Californians, but we love love, love foods from other countries, cultures. It's rare that just salt, pepper and butter would cut it in our home.
Beryl, A very good rice episode! Just a small comment or correction: Mexican rice is cooked everything together, not mixed afterwards. The taste is very different. I recommend you to use that technique, and you will see the different flavor! Cheers
yes! i even add some onion and garlic with a little bit of chicken bouillon when i’m cooking it :’) also usually eat it as a side with chicken or meat!
i really love that we get to see more pan-african dishes. I really think we dont get to see as much from countries in african in general, and i love that you always seem to showcase places we dont get to hear from as much. My ancestry apparently traces back to sierra leone, and i have ancestry in haiti, so i look forward to trying a lot of these dishes!
I agree. This just goes to show the outsized influence of cuisine from western europe (italian, french in particular), north america and asia (chinese, japanese, korean, thai, indian vietnamese, middle eastern) compared to other places. But maybe it just takes shows like this to open up pan african and Caribbean
I think along with the artist of the day, you should also do a showcase of the earrings you wear in the episode! I love your content so much as does my 4 year old.
This swiss dish is called "Casimir Rice". It was invented in the 50's by a chef in a chain of restaurants called Mövenpick. It was a very special period of food culture where can produce, and exotic fruits where celebrated as novelties. And the marketing of Mövenpick is quite agressive, so this dish is very well know in Switzerland. The love for fruits (fresh or canned) in savory dishes is very tipical from the german speaking part of Switzerland. As is this dish. But as there is different languages region in Switzerland, there is also different food cultures. And the french and italian speaking parts look at the german speaking part with a lot of smugness when it concerns food culture. (Like French and Italian people look at the rest of the world, you can imagine...). (I'm from the french speaking part... and I do NOT like this dish... but I love it's history and how it represents different culinary cultures in my country.)
Great explanation, I didn't know about the origins of Riz Casimir, but it's a dish that makes me nostalgic for my childhood :) My mom makes it with canned fruit cocktail and there would always be a big fight between my brother and I about who gets to drink the sugary liquid the canned fruits are in. Also usually the fruit is cooked in the curry to infuse some flavour into it, not added at the end like she showed in the video, but it probably comes down to personal preference.
Long time watcher here. Glad to finally see a traditional Haitian dish in the mix. The legume is undefeated. It's already amazing with no meat but adding beef or crab to it takes it to another level.
@@BerylShereshewsky ah! I definitely missed that episode. I had to watch that liver episode right after cause I had the same question about what food you don't like 😂
Love you Beryl! 🧡 Loved the way the Peruvian, Camaroon and Haiti and Libyan, dishes looked. Yum.I wish someone would make ,plant lamb .I am subbing soy chorizo for beef in The Peruvian dish since I haven't eaten or beef since 2001, vegetarian /85% to 90% of the time. I am going to call the company 'Dairing' who makes plant meat to make plant lamb! So I can do the Libyan dish.🧡 They need to do Plant lamb. So anyone who thinks plant lamb is a good idea for a product call Daring. Maybe we can get them to make it🤞. There must be others who want this in available in their freezers . Hands down like the Idea.Love you Beryl! 🧡 Love the rice episodes.
Perfect timing! I just got a medical diagnosis that means I cannot eat gluten anymore so I am in the market for some good rice recipes. Amazing as always Beryl!!! 👏
It's hard enough to stop eating gluten, don't cut rice out entirely. But yes, it shouldn't be the main grain. I use oats in almost everything and it works quite often, corn flour and chickpea flour are also interesting. Usually I mix different kinds of flours together. I discovered there is such a thing as chickpea couscous which is quite good for Tabouleh. Not the same, but scratches the itch. I also had to stop because of a medical diagnosis about two years ago. I learned that I have to let go of the idea of there being good gluten-free bread. Flatbreads and pancakes are fine, but a good sourdough or yeasted bread - it just can't be done. I had to accept that and find other things I like and stop trying to recreate the bread experience. All the best to you. It can be fun to try new things, so there's some positive in that.
Try lentil tortillas (red lentils blended with water and cooked like thin pancakes on the stove top) and quinoa flatbread (quinoa blended with water and spread on parchment paper and baked until crispy). You won't even miss wheat!
I would love to see a peanut butter episode! I love peanuts/peanut butter and I love to see it used in savory dishes in surprising ways. The peanut stew looks amazing!
We Indians NEED a LOT of SALT and SPICES in our dishes. Especially rice and meat. And also, we need to cook our meat WELL. Oh and Beryl, you should definitely try brown/red rice with different toppings. HEYYY HOW ABOUT YOU DO A VIDEO ON DIFFERENT TYPES OF RICE AROUND THE WORLD?? like, not everybody uses white rice, people eat red/brown rice, black rice..... Etc
I would also like to see other types of rice since I'm not a big fan of white rice, but I feel like these white rice dishes could just be replaced with any other rice of choice.
Types of Lasagna would be awesome!! There's regular with the tomato sauce and ground beef, Moussaka with eggplants and lamb/beef, and I bet so many other similar lasagna like dishes
The mexican rice we cook the vegetables with the rice we don't cook them separately. Also usually the rice is a side dish to some type of protein. Meat, legumes, fish.
I’m from Switzerland and I’d just say that for the curry I usually cook the pineapple and banana before putting it on the curry, I’ve never had it with not cooked pineapple and banana (and I’ve never had with apples either)
Southern Superstition: Whenever you drop food its one of your relatives knocking it over to take it from you because it looks tasty. Haven't bern upset about spilled food since I heard this.
Beryl, this is very random...but I'm just in awe seeing how far this channel has come. It started bc GBS had to close, and I remember being so sad about that and being worried bc I had grown fond of your segments there. At the same time, people I knew irl were losing jobs, especially in the media industry. And it was so heartbreaking to see it happen to a content creator on TH-cam whose work I loved. Fast forward to now, and this channel has grown so huge!! My family and I always look forward to your videos and we watch them together on the dinner table (to us, it makes the meals more appetizing lol!) I am in awe to see how this community has grown as well...how these videos just started as simple food tasting videos, and now it has grown to become a community with people sharing stories and their cultures and everyone learning from each other. It's just amazing. Godspeed to you and Rajat, Beryl!! I hope you know how many people you make happy just by making these videos. My family and I are always wishing you well.
In my recipe app, I have rice pudding recipes from the U.S., Britain, Spain, Morocco, Sweden, Turkey, India, and Australia. Rice pudding is one of the most comforting dishes on the planet - no matter which part of the planet!
Watching this right after finish my dinner, hot white rice, yellow fried chicken with shrimp paste sambal (which I mix with sweet soy sauce and little bit lime juice), sooo good aaa... 🤤😅
It was always good to see you cook these because then it would connect us to the dish and we could feel the ingredients as you tried them. There is so much uniqueness in just the cooking itself. Now it feels like food bloggers trying different foods.
Dear Beryl I loved it as always❤🙏 especially since I was going to have Zereshk Polo Morgh= Saffron Barberry Rice with chicken stew (the last one from Iran) for lunch. You are correct Barberries in rice are usually served with a protein stew. The trick for making it photo shot ready is to soak them for at least 10 min before stir-fry them with some sugar and a little saffron water with little to no gee or butter and turn off the heat as soon as they puff up they will puff down fast but they will not burn and will be left with a little bit of caramelised suger water. So its better to decorate your rice and stir-fry the barberries just before taking the dish to the table for serving. Then you need to place some pistachio sticks and almond sticks with saffroned rice on top of your white rice and the barberries on top and serve the chicken stew in a separate bowl or just add it to the side of your rice.💋❤🥰 you get me to excited so my explanation became long sorry.😘
Zereshk polo, that is my favorite rice . Glad you tried it :). The zereshk can be hard to work with i always end up burning them hahah because they cook so quickly. It is very sour on its own but when you cook it with sugar, you can add as much as you like basaed on how sweet or sour you want it. On its own its not really a meal but a side rice you have with meat. There is another dish called 'Tahchin' that uses the zereshk as well. It is like a cake made of rice that you mix with saffron, yogurt and eggs, then you cook it to allow the bottom and sides to get crispy , and then flip onto the plate and top with zereshk. You can also add chicken or meat between the layers of tahchin or have it plain. :)
I'm sad beryl didn't discusd the kind of rice to use: white, jasmine, basmati, long grain, short grain... so many different rices in the world that changes the taste completely
When my husband and I first went vegan we went to a Mediterranean restaurant that had an awesome mujadara dish. We don't live near that restaurant anymore so I tweaked a recipe to make a mujadara inspired spiced lentils and brown rice in my instant pot frying the onions on the side. We eat this every other week and it keeps really well in the fridge so it's great for meal prep.
As a Persian I'm always so excited to see Persian dishes in your videos 😍 The rice with saffron and barberries is usually served with chicken and we call it zereshk polo ba morgh. It's a common dish here and very delicious
@@lynnbowers4722 Iran's saffron is being exported to other countries so the price should be more reasonable but it's still quite expensive. However you can find it almost in every house It's an inseparable part of Persian cuisine😁
@@alexandrabozzo3746 we mostly add it to rice but there's this food called koofte tabrizi that has barberries too. It's a kind of meatball but bigger with a lot of stuff in it
We love your channel over here whether you drop the food or not. I have a topic suggestion which is kind of weird. I've been trying to find recipes that use ingredients that I don't like, such as eggplant (I hate it, my partner absolutely loves it) but makes it something good that I wouldn't mind cooking. So, I guess it would be "What recipe do you love made with something you hate?". I've made a bunch of the recipes you've shown and haven't been disappointed yet. Keep up the great and inspirational work!
@@BerylShereshewsky Oh yeah! I remember the bitter gourd one and the cantaloupe one. I need to go back and check out the liver one again. What I’ve noticed is that when I ask someone that already likes eggplant (or insert other ingredient here) to recommend a recipe they say the first thing that comes to mind because they like tons of eggplant things as opposed to something that I might like. I was thinking of hearing from someone that also doesn’t like “item” but there was one recipe that won them over. I figure if it changed their mind about that ingredient it must be a pretty fantastic dish. I may not get an eggplant recipe, but I’d be super interested in trying out the dishes that turned them from a hater to a lover. I hope this makes sense.
@@gerardacronin334 Yes! That’s what I’m looking for! You were a hater, but this recipe made you love eggplant. Even if you don’t like eggplant in other stuff still. I never made ratatouille before (the movie was good) but I’ll give it a try. Is there a particular recipe for it that you could recommend?
Probably everyone in Poland, as a child, ate rice with strawberries. It is such a basic dish that grandmothers used to make it both as a dessert and as a meal in the summer, when it was hot. Strawberries mixed with fresh cream, honey / sugar are added to the cooked rice - with sugar (often vanilla) and a pinch of salt. Of course, in the countryside, children picked strawberries a moment before the meal, so that they were as sweet and ripe as possible.
The Swiss dish surprised me. Because I found it in an Indian recipe book but this Indian recipe book is obviously written by a British person for a British household (generous use of "curry powder" everywhere, even in something as complicated as vindaloo!). The recipe didn't make it into a rice bowl but it did mention to serve it with canned mixed fruit and bananas. I was confused. I am Indian and I have never seen anyone eat ripe bananas with rice and chicken! I wonder how this rice bowl came to be and why it is present in a mid-century British cookbook and why it is popular in Switzerland!! On a Wikipedia Odyssey I go!! Also, love the zereskh!! You can find it in India made primarily by the Parsi community!!!
We have a lot of these savoury dishes with pineapple and banana in German speaking countries, they became very popular in the 50s and 60s because of a famous TV chef called Clemens Wilmenrod who claimed to have invented the toast Hawaii. Unfortunately he stole most of his recipes from other chefs and cultures and tried to make the dishes as “exotic” as possible and started a kind of competition so restaurants created their own versions of these dishes to go with the trend. Riz Casimir is a dish which was created by the restaurant chain Mövenpick in the 50s in Switzerland. Some of the dishes gained their popularity back in the 90s and you can find them most of the times on the menus of cafeterias today.
While there isn't a specific dish that comes to mind, it does remind me of South Indian feasts served on banana leaves, where everything gets placed on the leaf at the same time and therefore banana (the fruit) ends up kind of curry soaked lol.
Beryl, did you know that French is one of the two main languages of Haiti, and that the Haitian dish made of all kinds of vegetables in your video today is called "légume," which, well, translates to "vegetable." In English, of course, "legume" is a kind of pea, and we think of "legume" as simply those little split pea thingies that we soak then cook up. Just thought I'd point out the French translation, in case you didn't know why there are no "legumes" in the dish "légume"! 😃🙃🙂
I recently learned that lamb used to be very popular in the States but during WW1, the soldiers used to get it as part of their rations. They were basically getting cans of lamb that had during the cooking process basically turned into a cooked paste of lamb. It was so awful they rejected lamb as a whole up on their return. It's sort of the reverse of how Turkey became popular because of WW2. Wish I could remember where I read that!
That's interesting, I was really surprised to hear how hard it was to find! Definitely not the case in the UK, lamb chops, leg of lamb etc are easily found in any supermarket here.
But Mexican rice you have to fry the rice first for a short time then you cook it it with the chicken broth (or water with knorr chicken broth,the veggies and the chilly.
After the first spill…”I’m going to mix it…” That rug has a target on it. 🎯🎯🎯 (Then again we recently got one of those rugs you can wash in your washing machine, so, of course, that’s where the cats started urping, never mind all of the tile floor around it.)
Legume is one of my favorite dishes in the entire world and I'm not even Haitian. I moved to California about 10 years ago and have not been able to find a restaurant that sells Haitian food. It makes me really sad, because I know I could never make it authentically. Trust me, I've tried!
❤️❤️❤️❤️❤️❤️ Legim!! I'm so glad you included my favorite Haitian dish. It is such a delicious, flavorful vegetable stew. It is even better with sos pwa noir, pureed black beans. Sooo good!
Yay another Mauritian recipe … tho funnily lentils and rice is a favourite in our house but my recipe (a recipe I got from my mum) is completely different 🤷♀️
As a student I had a classmate who did a canned coconut milk curry with canned mango and pineapple, fresh banana, and shelf stable smoked firm tofu. (And onion garlic curry powder and fresh ginger). He didn’t have a fridge and it was a nice/fancy recipe he could make in his little studio with shelf stable ingredients. It was extremely good. I do it sometimes even though I completely lost contact with him.
"a spoon is good for a lot of things, but it's definitely not good for cutting chunks of lamb" Yeah well you always use these teeny tiny wooden spoons..... They look cute, but girl, use a REAL metal spoon and you won't have problem cutting meat or getting a REAL SPOONFUL that has ALL the ingredients you're supposed to get on the spoon in a spoonful. I feel like wooden spoons can only carry like a third of what a metal spoon can, and things will keep falling off your spoon. USE A REAL SPOON, for once. Please.
I went a wee bit bugged eye seeing how you were holding the bowl in the second serving of the Cameroonian dish...because it was tilting just EVER SO CLOSE to another stain on the carpet....
Until the Civil War, rice was the common starch in America. The rice plantations in the Carolinas and Georgia were destroyed by General Sherman, and it took nearly a century to recover the farming, mostly in Arkansas ,Missouri, Louisiana and Texas . In the interim potatoes, wheat and corn claimed that space of dietary carbohydrates. Rice is once again regaining ground in the American diet, with long grain popular all throughout the East , lower Midwest, and South, and medium grain popular in California, Hawaii and the West Coast.
Hi Beryl, i know you liked Pancit Canton, i recommend to try it with white rice sometimes, and a fried egg or boiled egg (with runny yolk is always the best). Or as a "patty" between a pan de sal or loaf bread.
I will admit I was eating my lunch while watching this so I wasn't looking at the screen the whole time, but I looked up during the Jordanian dish assembly to see a bunch of Kiki's Delivery Service stickers, and one Sailor Moon sticker. Really caught me off guard.
I love that you enjoyed the legume. Fun tip, while it can be made with eggplant, the most common base is mirliton (chayote). This might be my personal bias since I'm not the biggest fan of eggplant, but to me legume made with mirliton is the superior variety. :) Since you enjoyed the legume w/ eggplant, I highly recommend checking out the mirliton legume.
I like seeing Beryl cook too, but I enjoy these videos just as much because you get to see so many varieties! There is always something you want to try.
Beryl, I think it depends on what part of the country you live in as to whether it's difficult to find lamb. In my area, we have a lot of Whole Foods, international markets, and local butchers that all carry both lamb and goat. Places with large immigrant populations will also likely have lamb readily available. And if you live in a rural area, chances are there's a local farmer that raises sheep :).
So Beryl I sure hope this comment gets to you! I remember one of your videos mentions an email but I couldn’t find it!! So I noticed in the cherry episode you mentioned your pitter can do olives and you mentioned not liking black olives in your rice (part 3) video….. so now, you MUST do an olive episode!! I think Watching you eat olives may almost get as hysterical watching the bitter melon episode! 😂 stay you guurl!! XOX
Murg Mussallam curry has a variation similar to the Swiss combo you had - pineapples in a spicy chicken curry with chopped boiled eggs & topped with a fried egg. Usually had with rice. You should try it too! 😍
My cousin would say to sprinkle salt on the stains, wait a few minutes then brush it off & the stain would be gone (it worked on red wine stains) but it would probably work on that stain with the peanuts in it🤔
I love your videos. Totally YOUR concept. You have many many supporters who stuck up for you on the community page at "The channel who shall not be named"
Click here www.allform.com/Beryl for 20% off the sofa of your choice - plus free shipping within the US! I gotta know you guys, are we over my wooden spoon?
How about Native American dishes?
Loving your spoon.
I’m so curious about your crystal collection seen with the Libyan dish!
Yum~ I'm definitely going to have to try that Hatian eggpant and veg stew 😋
It would be awesome to see a rice puddings around the world video?
In Singapore, we have a dish called Pulut Hitam, a warm black rice pudding with coconut milk. It's an extremely popular and well loved traditional dessert in across Malaysia, Singapore and Indonesia 😄
The wooden spoon is adorable, but if there are some dishes that are a little harder to cut with a spoon you could cut it before trying it or use a fork and knife first before the spoon?
It's such a shame that the curry spilled all over your carpet, I hope you managed to get the stain out 😢
You could maybe have a small table to use during your taste tests? ^^
Can't wait for next weeks video!
@@angietyndall7337 Send her some recipes and recommendations 😋😉
I would totally love a video about grains/pseudo grains eaten around the world, other than rice! Buckwheat, Quinoa, Amaranth, you name it! 🙏
Ooh yes please!
It'd have to be a special episode as all three of those can expensive in the US vs other starch/protein grains
Bulgar, Pearled Barley, Freekah, Farro, etc
Millet !!
i would love this!
When I was growing up in Poland, I used to love it when my grandma made white rice with cinnamon apples. It was baked kind of like casserole, but this casserole was more like a desert.
Sweet memories.
Mauritian here.. i love Rice , Lentils with carrots and of course mango Pickle as well. 🤤❤
I lived in Switzerland for some time (originally from New Jersey in the US), and chicken curry with banana was my first introduction to curry! I loved it because it had similar vibes to Hawaiian pizza for me. The sweet and savory combination was great, and I think it gave me a "simple" entry point into curries to start to try other cuisines.
As someone with 40+ allergies, I live through these videos. Hoping I’ll one day outgrow them and be able to taste these different dishes!
When I was growing-up and, if we had any leftover rice from Chinese Takeout, we would reheat the rice put butter on it until buttery and soy sauce to taste. Then we would mix it up until blended and the butter is melted.
Being plant based we WILL be making the Haitian Legume vegetable stew, and the Mauritius dish with Lentils with carrots and pickle. We do like the Iranian barberries and saffron.
Maybe it's the fact we are Californians, but we love love, love foods from other countries, cultures. It's rare that just salt, pepper and butter would cut it in our home.
Omg Anya's tattoos are amazing
my combo is white rice with milo powder on top 👌 you don't mix so it doesn't become soupy🍚
Hi! Please get the old format back with a short recipe as well… that was so much more fun and informative
Love you !
there is no one or the other! As a creator I cant do only 1 thing I will get bored so i mix it up!
@@BerylShereshewsky okay 🥺
Not boring at all!
Why you didn’t record your cooking?
I always buy my meat at a butcher, SO much better tasting then at the supermarket!!
Beryl, A very good rice episode! Just a small comment or correction: Mexican rice is cooked everything together, not mixed afterwards. The taste is very different. I recommend you to use that technique, and you will see the different flavor! Cheers
yes! i even add some onion and garlic with a little bit of chicken bouillon when i’m cooking it :’) also usually eat it as a side with chicken or meat!
I see Rice, I click.
But there is no indian
Yep! Rice for the win 💖
@@extremeesports9552 Matar Pulao and Dal Tadka is Loooooovvvveeeee
@extremeesports9552 She’s done indian recipes for the rice series in the past!
I feel like an eggplant episode would be really fun.
Yes !! One of my favorite vegetables !!
I don't cook eggplant well. Help would be good.
I love making an eggplant stew with dark miso paste. And Sicilian Caponata is delicious !! Eggplant is so versatile !!
Also Parmigiana with eggplants, yummy
YES, there is a delicious Sri Lankan eggplant dish that I think everyone would love.
i really love that we get to see more pan-african dishes. I really think we dont get to see as much from countries in african in general, and i love that you always seem to showcase places we dont get to hear from as much. My ancestry apparently traces back to sierra leone, and i have ancestry in haiti, so i look forward to trying a lot of these dishes!
Yes I completely agree! Definitely one of the best things about this Channel ❤️
I agree. This just goes to show the outsized influence of cuisine from western europe (italian, french in particular), north america and asia (chinese, japanese, korean, thai, indian vietnamese, middle eastern) compared to other places. But maybe it just takes shows like this to open up pan african and Caribbean
And knowing Buzzfeed, they probably whitewash it.
Maybe an entire episode just on African cuisine? Or 2 episodes? I am really curious about African cuisine.
I missed seeing you cook each dish during narration. But I love rice and will definitely try some of these!
Yes!!!
I think it would be great to have a rice and beans episode...or maybe just a beans episode.
seconding beans episode!
Yes! A beans episode
Rice + beans is a dish in Brazil.
@@drimnog I think every region of the world has a version of rice and beans. That's why it would make a great episode.
I missed the cooking part 😢 But seeing you drop the bowl reeled me in to watch!
Yes, I missed the cooking too, but I guess with 10 recipes, the video would be too long?
I think along with the artist of the day, you should also do a showcase of the earrings you wear in the episode! I love your content so much as does my 4 year old.
I have seen her sometimes mention who made the earrings she wears, but it´s been a while....
@@jadedjhypsi I'm thinking not all of her eearrings are handmade, which might be why.
She does that
She has a link in the description box and even a discount 🥳
🙌🏼 YES!!! The earrings make my gypsy heart sing 🎶🥰
This swiss dish is called "Casimir Rice". It was invented in the 50's by a chef in a chain of restaurants called Mövenpick.
It was a very special period of food culture where can produce, and exotic fruits where celebrated as novelties. And the marketing of Mövenpick is quite agressive, so this dish is very well know in Switzerland. The love for fruits (fresh or canned) in savory dishes is very tipical from the german speaking part of Switzerland. As is this dish.
But as there is different languages region in Switzerland, there is also different food cultures. And the french and italian speaking parts look at the german speaking part with a lot of smugness when it concerns food culture. (Like French and Italian people look at the rest of the world, you can imagine...).
(I'm from the french speaking part... and I do NOT like this dish... but I love it's history and how it represents different culinary cultures in my country.)
I'm from Bern (German speaking part) and grew up with it, so it is very nostalgic to me! I quite like it actually. PS: fantastic explanation :)
Great explanation, I didn't know about the origins of Riz Casimir, but it's a dish that makes me nostalgic for my childhood :) My mom makes it with canned fruit cocktail and there would always be a big fight between my brother and I about who gets to drink the sugary liquid the canned fruits are in. Also usually the fruit is cooked in the curry to infuse some flavour into it, not added at the end like she showed in the video, but it probably comes down to personal preference.
Great episode! I miss the in depth recipes though and watching you cook. That clear boils pot is my favorite! Thanks for the great content ✨🥳✨
White rice is such a blank canvas that its so versatile that everyone has their own personal recipes and combos.
Has bibimbap been done? Not mine to nominate but it should not be overlooked, truly iconic white rice dish 🥰🥰🥰
Yes, I think this was in the first episode on rice!
Long time watcher here. Glad to finally see a traditional Haitian dish in the mix. The legume is undefeated. It's already amazing with no meat but adding beef or crab to it takes it to another level.
I have made others before!!! Check out here: th-cam.com/video/AYr7y-JfhN8/w-d-xo.html
@@BerylShereshewsky ah! I definitely missed that episode. I had to watch that liver episode right after cause I had the same question about what food you don't like 😂
That accident alone already earned one massive LIKE from me. Hahaha! I love how authentic your videos are.
I love that she doesn't cut out the bad stuff. Like this or trying to open that can 😂
Love you Beryl! 🧡 Loved the way the Peruvian, Camaroon and Haiti and Libyan, dishes looked. Yum.I wish someone would make ,plant lamb .I am subbing soy chorizo for beef in The Peruvian dish since I haven't eaten or beef since 2001, vegetarian /85% to 90% of the time. I am going to call the company 'Dairing' who makes plant meat to make plant lamb! So I can do the Libyan dish.🧡 They need to do Plant lamb. So anyone who thinks plant lamb is a good idea for a product call Daring. Maybe we can get them to make it🤞. There must be others who want this in available in their freezers . Hands down like the Idea.Love you Beryl! 🧡 Love the rice episodes.
It was too crazy to not keep it in, I just couldnt believe it i mean you saw the dish I spilled, that was a DARK sauce...haha
@@BerylShereshewsky cooking is always an adventure.👍
Perfect timing! I just got a medical diagnosis that means I cannot eat gluten anymore so I am in the market for some good rice recipes.
Amazing as always Beryl!!! 👏
Try millet. Rice has extrijigh levels of arsenic and is very water intensive to grow and prepare
@@bernardettea9046 oh hey ty for this! I most definitely will look into it 🥰
It's hard enough to stop eating gluten, don't cut rice out entirely. But yes, it shouldn't be the main grain. I use oats in almost everything and it works quite often, corn flour and chickpea flour are also interesting. Usually I mix different kinds of flours together. I discovered there is such a thing as chickpea couscous which is quite good for Tabouleh. Not the same, but scratches the itch.
I also had to stop because of a medical diagnosis about two years ago. I learned that I have to let go of the idea of there being good gluten-free bread. Flatbreads and pancakes are fine, but a good sourdough or yeasted bread - it just can't be done. I had to accept that and find other things I like and stop trying to recreate the bread experience.
All the best to you. It can be fun to try new things, so there's some positive in that.
Try lentil tortillas (red lentils blended with water and cooked like thin pancakes on the stove top) and quinoa flatbread (quinoa blended with water and spread on parchment paper and baked until crispy). You won't even miss wheat!
Hi! Hope you’re doing well with the diagnosis! I recommend you look for South American recipes all across the board, we LOVE rice 😂 take care!
That falling of rice bowl on the ground, is the most heart breaking moment 😭
In our family (in Australia), a quick lunch or dinner is white rice with a small drained tin of tuna in springwater and tomato sauce mixed in
I use mayo instead otherwise I agree. A boiled egg goes well too with the tuna.
Please do a beans episode!
An around the world grain episode which includes quinoa, buckwheat etc would be interesting.
I would love to see a peanut butter episode! I love peanuts/peanut butter and I love to see it used in savory dishes in surprising ways. The peanut stew looks amazing!
We Indians NEED a LOT of SALT and SPICES in our dishes. Especially rice and meat. And also, we need to cook our meat WELL. Oh and Beryl, you should definitely try brown/red rice with different toppings. HEYYY HOW ABOUT YOU DO A VIDEO ON DIFFERENT TYPES OF RICE AROUND THE WORLD?? like, not everybody uses white rice, people eat red/brown rice, black rice..... Etc
I would also like to see other types of rice since I'm not a big fan of white rice, but I feel like these white rice dishes could just be replaced with any other rice of choice.
In Indonesia and some South east Asian countries eat coconut rice 😀
Rice and meat? Beef?
@@eatme8943 yea some people eat beef too. I mean meat in general, like chicken or mutton or fish. We like gooood heavy seasoning in all
Types of Lasagna would be awesome!! There's regular with the tomato sauce and ground beef, Moussaka with eggplants and lamb/beef, and I bet so many other similar lasagna like dishes
Bananas on savoury foods seems like a pattern in parts of Europe, Switzerland has the curry, and Sweden has banana on pizza
In the island of Madeira, Portugal, you can enjoy fried fish (black scabbardfish) with fried bananas and passion fruit.
I'm from the UK and I remember my mum putting raisins in curry when I was a kid.
seriously, banana on pizza ???
I belive she have tried that pizza in one episode. banana, curry and chicken
In Sweden we also have a chili chicken dish with banana, bacon and peanuts, called "flygande Jacob"
The mexican rice we cook the vegetables with the rice we don't cook them separately. Also usually the rice is a side dish to some type of protein. Meat, legumes, fish.
I’m from Switzerland and I’d just say that for the curry I usually cook the pineapple and banana before putting it on the curry, I’ve never had it with not cooked pineapple and banana (and I’ve never had with apples either)
Southern Superstition: Whenever you drop food its one of your relatives knocking it over to take it from you because it looks tasty.
Haven't bern upset about spilled food since I heard this.
As a Cameroonian-American I can get with this bc rice&stew is in my top 5 favorite foods of all time. It's always fire no matter what.
Beryl, this is very random...but I'm just in awe seeing how far this channel has come.
It started bc GBS had to close, and I remember being so sad about that and being worried bc I had grown fond of your segments there. At the same time, people I knew irl were losing jobs, especially in the media industry.
And it was so heartbreaking to see it happen to a content creator on TH-cam whose work I loved.
Fast forward to now, and this channel has grown so huge!! My family and I always look forward to your videos and we watch them together on the dinner table (to us, it makes the meals more appetizing lol!) I am in awe to see how this community has grown as well...how these videos just started as simple food tasting videos, and now it has grown to become a community with people sharing stories and their cultures and everyone learning from each other. It's just amazing.
Godspeed to you and Rajat, Beryl!! I hope you know how many people you make happy just by making these videos. My family and I are always wishing you well.
What is GBS ??
@@rohitkrishnan2269 Great Big Story, it was a TH-cam channel where she used to work but it shut down after the pandemic.
@@MiceAl487 Ohhh... I never knew she worked elsewhere as a content creator. But her content here is gold.
Sounds like we need to have a black olive video...
Or just olives in general. I like black olives, green olives, and I love Klamata olives.
.....oh boy
Idk why but I dislike that spoon. Not picking on you. You are my favorite TH-camr to watch and learn from.
I /otherwise/ love this spoon 😸
Rice pudding 😋! A classic up and down the British isles. Obviously there are rice puddings in nearly every country.
In my recipe app, I have rice pudding recipes from the U.S., Britain, Spain, Morocco, Sweden, Turkey, India, and Australia. Rice pudding is one of the most comforting dishes on the planet - no matter which part of the planet!
You should make Puerto Rican rice with Pigeon Peas ❤️🥹
give her the real name or she gonna treat it like the mexican rice lmao
Arroz con gandules ;)
Wait did she forget the artist????
Great video! I miss the artistic shot and list of the ingredients at the beginning of each dish, though. 💜
Watching this right after finish my dinner, hot white rice, yellow fried chicken with shrimp paste sambal (which I mix with sweet soy sauce and little bit lime juice), sooo good aaa... 🤤😅
nasi ayam goreng lamongan ini mah 🤤
@@aguuuung08 kind of a fusion maybe? Lol , cause I actually added some oregano to the spices when boiled them in that yellow broth 😅
It was always good to see you cook these because then it would connect us to the dish and we could feel the ingredients as you tried them. There is so much uniqueness in just the cooking itself. Now it feels like food bloggers trying different foods.
Dear Beryl I loved it as always❤🙏 especially since I was going to have Zereshk Polo Morgh= Saffron Barberry Rice with chicken stew (the last one from Iran) for lunch.
You are correct Barberries in rice are usually served with a protein stew.
The trick for making it photo shot ready is to soak them for at least 10 min before stir-fry them with some sugar and a little saffron water with little to no gee or butter and turn off the heat as soon as they puff up they will puff down fast but they will not burn and will be left with a little bit of caramelised suger water. So its better to decorate your rice and stir-fry the barberries just before taking the dish to the table for serving.
Then you need to place some pistachio sticks and almond sticks with saffroned rice on top of your white rice and the barberries on top and serve the chicken stew in a separate bowl or just add it to the side of your rice.💋❤🥰 you get me to excited so my explanation became long sorry.😘
Zereshk polo, that is my favorite rice . Glad you tried it :). The zereshk can be hard to work with i always end up burning them hahah because they cook so quickly. It is very sour on its own but when you cook it with sugar, you can add as much as you like basaed on how sweet or sour you want it. On its own its not really a meal but a side rice you have with meat. There is another dish called 'Tahchin' that uses the zereshk as well. It is like a cake made of rice that you mix with saffron, yogurt and eggs, then you cook it to allow the bottom and sides to get crispy , and then flip onto the plate and top with zereshk. You can also add chicken or meat between the layers of tahchin or have it plain. :)
I'm sad beryl didn't discusd the kind of rice to use: white, jasmine, basmati, long grain, short grain... so many different rices in the world that changes the taste completely
When my husband and I first went vegan we went to a Mediterranean restaurant that had an awesome mujadara dish. We don't live near that restaurant anymore so I tweaked a recipe to make a mujadara inspired spiced lentils and brown rice in my instant pot frying the onions on the side. We eat this every other week and it keeps really well in the fridge so it's great for meal prep.
As a Persian I'm always so excited to see Persian dishes in your videos 😍 The rice with saffron and barberries is usually served with chicken and we call it zereshk polo ba morgh. It's a common dish here and very delicious
Is saffron reasonably priced in your part of the world? Because in the U.S. it is prohibitively expensive. I love it but cannot afford it.
What else would you use barberries in? Would you ever cook them in with savory things (like beef mince, etc)? I want to try them!
@@lynnbowers4722 Iran's saffron is being exported to other countries so the price should be more reasonable but it's still quite expensive. However you can find it almost in every house It's an inseparable part of Persian cuisine😁
@@alexandrabozzo3746 we mostly add it to rice but there's this food called koofte tabrizi that has barberries too. It's a kind of meatball but bigger with a lot of stuff in it
Hamvatan salaaaaaam 🤗😂
We love your channel over here whether you drop the food or not. I have a topic suggestion which is kind of weird. I've been trying to find recipes that use ingredients that I don't like, such as eggplant (I hate it, my partner absolutely loves it) but makes it something good that I wouldn't mind cooking. So, I guess it would be "What recipe do you love made with something you hate?". I've made a bunch of the recipes you've shown and haven't been disappointed yet. Keep up the great and inspirational work!
I did this for myself with three foods so far! Liver, Bitter Gourd and Cantaloupe!
I hate eggplant too. Then I made ratatouille. It’s awesome!
@@BerylShereshewsky Oh yeah! I remember the bitter gourd one and the cantaloupe one. I need to go back and check out the liver one again. What I’ve noticed is that when I ask someone that already likes eggplant (or insert other ingredient here) to recommend a recipe they say the first thing that comes to mind because they like tons of eggplant things as opposed to something that I might like. I was thinking of hearing from someone that also doesn’t like “item” but there was one recipe that won them over. I figure if it changed their mind about that ingredient it must be a pretty fantastic dish. I may not get an eggplant recipe, but I’d be super interested in trying out the dishes that turned them from a hater to a lover. I hope this makes sense.
@@gerardacronin334 Yes! That’s what I’m looking for! You were a hater, but this recipe made you love eggplant. Even if you don’t like eggplant in other stuff still. I never made ratatouille before (the movie was good) but I’ll give it a try. Is there a particular recipe for it that you could recommend?
@@ChirumboloFilm I recommend the Classic French Ratatouille from the French Cooking Academy TH-cam channel. It’s very simple, but tasty.
Probably everyone in Poland, as a child, ate rice with strawberries. It is such a basic dish that grandmothers used to make it both as a dessert and as a meal in the summer, when it was hot. Strawberries mixed with fresh cream, honey / sugar are added to the cooked rice - with sugar (often vanilla) and a pinch of salt. Of course, in the countryside, children picked strawberries a moment before the meal, so that they were as sweet and ripe as possible.
yes that was in episode 1!!!
The Swiss dish surprised me. Because I found it in an Indian recipe book but this Indian recipe book is obviously written by a British person for a British household (generous use of "curry powder" everywhere, even in something as complicated as vindaloo!). The recipe didn't make it into a rice bowl but it did mention to serve it with canned mixed fruit and bananas. I was confused. I am Indian and I have never seen anyone eat ripe bananas with rice and chicken! I wonder how this rice bowl came to be and why it is present in a mid-century British cookbook and why it is popular in Switzerland!! On a Wikipedia Odyssey I go!!
Also, love the zereskh!! You can find it in India made primarily by the Parsi community!!!
We have a lot of these savoury dishes with pineapple and banana in German speaking countries, they became very popular in the 50s and 60s because of a famous TV chef called Clemens Wilmenrod who claimed to have invented the toast Hawaii. Unfortunately he stole most of his recipes from other chefs and cultures and tried to make the dishes as “exotic” as possible and started a kind of competition so restaurants created their own versions of these dishes to go with the trend. Riz Casimir is a dish which was created by the restaurant chain Mövenpick in the 50s in Switzerland. Some of the dishes gained their popularity back in the 90s and you can find them most of the times on the menus of cafeterias today.
While there isn't a specific dish that comes to mind, it does remind me of South Indian feasts served on banana leaves, where everything gets placed on the leaf at the same time and therefore banana (the fruit) ends up kind of curry soaked lol.
Beryl, did you know that French is one of the two main languages of Haiti, and that the Haitian dish made of all kinds of vegetables in your video today is called "légume," which, well, translates to "vegetable." In English, of course, "legume" is a kind of pea, and we think of "legume" as simply those little split pea thingies that we soak then cook up.
Just thought I'd point out the French translation, in case you didn't know why there are no "legumes" in the dish "légume"! 😃🙃🙂
I recently learned that lamb used to be very popular in the States but during WW1, the soldiers used to get it as part of their rations. They were basically getting cans of lamb that had during the cooking process basically turned into a cooked paste of lamb. It was so awful they rejected lamb as a whole up on their return. It's sort of the reverse of how Turkey became popular because of WW2. Wish I could remember where I read that!
That's interesting, I was really surprised to hear how hard it was to find! Definitely not the case in the UK, lamb chops, leg of lamb etc are easily found in any supermarket here.
But Mexican rice you have to fry the rice first for a short time then you cook it it with the chicken broth (or water with knorr chicken broth,the veggies and the chilly.
After the first spill…”I’m going to mix it…” That rug has a target on it. 🎯🎯🎯 (Then again we recently got one of those rugs you can wash in your washing machine, so, of course, that’s where the cats started urping, never mind all of the tile floor around it.)
I miss the ingredient title cards. They helped me anticipate and follow what was coming
Legume is one of my favorite dishes in the entire world and I'm not even Haitian. I moved to California about 10 years ago and have not been able to find a restaurant that sells Haitian food. It makes me really sad, because I know I could never make it authentically. Trust me, I've tried!
I would not top the rice with the barrberries and saffron, I would cook it with those ingredients, one gets way more flavor that way
❤️❤️❤️❤️❤️❤️ Legim!! I'm so glad you included my favorite Haitian dish. It is such a delicious, flavorful vegetable stew. It is even better with sos pwa noir, pureed black beans. Sooo good!
Yay another Mauritian recipe … tho funnily lentils and rice is a favourite in our house but my recipe (a recipe I got from my mum) is completely different 🤷♀️
As a student I had a classmate who did a canned coconut milk curry with canned mango and pineapple, fresh banana, and shelf stable smoked firm tofu. (And onion garlic curry powder and fresh ginger). He didn’t have a fridge and it was a nice/fancy recipe he could make in his little studio with shelf stable ingredients. It was extremely good. I do it sometimes even though I completely lost contact with him.
"a spoon is good for a lot of things, but it's definitely not good for cutting chunks of lamb"
Yeah well you always use these teeny tiny wooden spoons..... They look cute, but girl, use a REAL metal spoon and you won't have problem cutting meat or getting a REAL SPOONFUL that has ALL the ingredients you're supposed to get on the spoon in a spoonful. I feel like wooden spoons can only carry like a third of what a metal spoon can, and things will keep falling off your spoon.
USE A REAL SPOON, for once. Please.
Eggplant dishes video next?🙋♀️❤️
No hate whatsoever, why do you eat with such an inefficient and incompetent looking spoon? hahaha
HahHa I don’t know it’s my thing
I went a wee bit bugged eye seeing how you were holding the bowl in the second serving of the Cameroonian dish...because it was tilting just EVER SO CLOSE to another stain on the carpet....
Until the Civil War, rice was the common starch in America. The rice plantations in the Carolinas and Georgia were destroyed by General Sherman, and it took nearly a century to recover the farming, mostly in Arkansas ,Missouri, Louisiana and Texas . In the interim potatoes, wheat and corn claimed that space of dietary carbohydrates. Rice is once again regaining ground in the American diet, with long grain popular all throughout the East , lower Midwest, and South, and medium grain popular in California, Hawaii and the West Coast.
White rice matters! Thanks beryl and everyone who sent in these great recipes 🥰 🫶
Hi Beryl, i know you liked Pancit Canton, i recommend to try it with white rice sometimes, and a fried egg or boiled egg (with runny yolk is always the best). Or as a "patty" between a pan de sal or loaf bread.
Yasssss mauritius and yes lentils is my fav dal
I missed the list of ingredients before you start cooking each dish because it helps me "visualize" what it will taste like.
I discovered a combination where I put lime juice and pickled jalapenos on rice and it's so delicious!
I will admit I was eating my lunch while watching this so I wasn't looking at the screen the whole time, but I looked up during the Jordanian dish assembly to see a bunch of Kiki's Delivery Service stickers, and one Sailor Moon sticker. Really caught me off guard.
Please do dishes from Maldives
I love your spoon so much I bought one to eat my morning yogurt and watch you 😘
Is that a wood spoon or painted ceramic?
Another great video, but it's a shame we couldn't watch the curries etc be created.
It’s kind of funny how you persist with using way to large/thick spoons to eat 😂❤️
hahah omg this spoon is really getting a lot of attention this episode maybe time to mix it up
@@BerylShereshewsky youre right, you should use an even bigger spoon! like a salad spoon or something. the bigger, the more charming
Great rice recipes) It would be interesting to see the same video about beans
For the carpet, get Folex. It can get basically anything out of anything!
Would love a full eggplant episode!
Nooooo! why did you remove the description in the video? :(
I love that you enjoyed the legume. Fun tip, while it can be made with eggplant, the most common base is mirliton (chayote). This might be my personal bias since I'm not the biggest fan of eggplant, but to me legume made with mirliton is the superior variety. :) Since you enjoyed the legume w/ eggplant, I highly recommend checking out the mirliton legume.
for mexican rice you need to fried the uncooked rice and garlic until the grain is crispy, then add water, salt and the vegetables and let it simmer
I was going to comment the same thing.
I like seeing Beryl cook too, but I enjoy these videos just as much because you get to see so many varieties! There is always something you want to try.
Beryl, I think it depends on what part of the country you live in as to whether it's difficult to find lamb. In my area, we have a lot of Whole Foods, international markets, and local butchers that all carry both lamb and goat. Places with large immigrant populations will also likely have lamb readily available. And if you live in a rural area, chances are there's a local farmer that raises sheep :).
So Beryl I sure hope this comment gets to you! I remember one of your videos mentions an email but I couldn’t find it!! So I noticed in the cherry episode you mentioned your pitter can do olives and you mentioned not liking black olives in your rice (part 3) video….. so now, you MUST do an olive episode!! I think Watching you eat olives may almost get as hysterical watching the bitter melon episode! 😂 stay you guurl!! XOX
That line @11:09 ... "Lentils? Good! Pickles? Good" reminded me of Joey and his "Meat? Good! Jam? Good!" 😂
I love Riz Casimir. But my Tamil father doesn't like it, because it has fruits in the curry. But we Swiss people really love curry and fruits. xD
No one compares to your ORIGINAL CONTENT!! We love you Beryl
Murg Mussallam curry has a variation similar to the Swiss combo you had - pineapples in a spicy chicken curry with chopped boiled eggs & topped with a fried egg. Usually had with rice. You should try it too! 😍
Salt and butter go on grits, with a fried egg. Rice is a canvas for spices!
My cousin would say to sprinkle salt on the stains, wait a few minutes then brush it off & the stain would be gone (it worked on red wine stains) but it would probably work on that stain with the peanuts in it🤔
Hi Beryl! Have you tried Caponata? It’s a beautiful dish for anyone who loves eggplant and tomato. I can eat it by the cupful 😂
I love your videos. Totally YOUR concept. You have many many supporters who stuck up for you on the community page at "The channel who shall not be named"
in the Philippines, we have:
coffee + rice
milk powder + rice
oil, soy sauce + rice
ripe mango + rice
how do you make the coffee one, is it just instant coffee mixed with rice?
@@piarateking8094 yup, and some people would also put cocoa powder in rice
Fish sauce + vinegar + rice
@@juliejaropillo7079 sounds interesting, might try it
Milk powder and rice ?🤯 I need search about it.
This is the living embodiment of a Reddit meme 101/10 with rice and I am fully here for it.