As a Korean from Korea, I first tried the Korean carrot at the home of ethnic Koreans in Ukraine. Although it's not a dish we have in Korea, it is easily recognizable as a variation on the julienned white radish kimchi/salad, only with carrot instead of white radish (a dish consisting of such long, thin strips is called 'chae' in Korean and maybe the 'cha' in 'morkovcha' is a dialectal variant). It definitely tastes Korean. The dish was developed by ethnic Koreans who were deported by Stalin thousands of miles away from home to Central Asia. They tried to recreate the tastes of home using the ingredients that were locally available. I'm now motivated to try making these myself.
However many varieties we may have, it goes without saying that the world will have tons more than we are familiar with. Pickling as a method to preserve food is present in almost every culture
@@ericme5715 That's true! Most cultures use vinegar/ citrus based brine, while we use spices, salt and oil to draw out moisture from fruits and vegetables we pickle
Vinegar is generally not used to pickle in India. Lemon juice is used instead in pickles which donot use oil as the pickling medium.. Whole lemons & chillies pickled in salt & lemon juice is very common in my state West Bengal.
I hope Talisa is okay. When she said that she in now living in Florida I definitely took note. I hope everyone in Florida is okay, and that Hurricane Ian is over soon.
This video was such a big history and culture lesson for me. I had no idea about Korean immigration to Central Asia. I feel like Central Asian Korean is like a cousin to Indo-Chinese - a surprising and unique cuisine emerging from migration and fusion.
Unfortunately, the Korean presence in Central Asia is not the result of voluntary immigration but of forced deportation by Stalin in 1937, the first of a series of deportations of ethnic minorities in the Soviet Union. This is why so many ethnic Germans ended up in Kazakhstan as well.
@@challalla I have a German bud who got his German citizenship because his of Volga German grandfather, who was deported in Kazakhstan and married a Kazakh woman. And then their son married a half-Russian, half-Korean/Koryo-saram woman whose mother had been deported from the Far East.
As Russian, I'm very familiar to "Korean carrot" or "Carrot in Korean style" (though I've never tried surprisingly), it's like carrot kimchi invented by ethnic Koreans. Here in Russia it's well known side dish that can be found in almost every supermarket. We also have "grater for Korean carrot" that help to get very thin and long slices :)
I was confused by Beryl's confusion about cold hard boiled eggs 😅 For me they are such a typical food to have on a journey along with your home made sandwiches. I feel like every family in Germany brings them on longer train rides or picknicks. I even have a tiny salt shaker for these occasions 😂 They're also an essential part of the dishes consumed around easter here.
I think it is just a matter of familiarity. My husband couldn't fathom why boiled eggs were cold, actually placed on ice in US. He finds it extremely unpalatable. For him boiled eggs means warm eggs.
Yep being from America I am very surprised at her reaction to a cold hard boiled egg. I have never had a hard boiled egg any other way. I have lived all over the South and Chicago and a warm hard boiled seems odd to me.
@@Ebichuchu My hubby was on his office tour to US and the waiters would stare at him when he asked for warm eggs. He also liked his omelette very thin and not folded at all. He in fact taught the chef flipping omlettes his kind of eggs. He wanted sliced onions, jalapeno and tomatoes in his thin roundish omlette.
@@ellaalykat No one would eat cold eggs in my family. According to my hubby cold yolks are an abomination. I am an anomaly in that I hate eggs. The smell of hard boiled eggs I can just about tolerate, soft boiled eggs make me gag. I never ate eggs in my strictly vegetarian childhood. So not used to it .
It's always a good day whenever Beryl posts new content. She's actively encouraging her viewers to appreciate different cultures through food consumption. All the best to her. She deserves recognition all the way.
The first guy with the carrots has me thinking what does the rest of the world do with carrots I would love to know. That would be a fun episode to watch.
I'm Indonesian. Years ago my Kuwaitian step-father brought some jars of Mango achaar from India. I fell in love with it. I ate it the whole time by myself. Just thinking about it makes me drooling. Maybe tomorrow I will try to make it. Yumm..
In Korea there's a really unknown pickle made with wild garlic leaves. Usually they are foraged and then put in a pickle brine made out of soy sauce, rice vinegar and sugar. It's very delicate and I love it ❤
Every part of India makes different pickles,I mean completely different and unique pickles. They taste amazing in their own ways. Spiciness, tartness,types of oil used,masalas etc make a huge difference within India. Most spicier comes from down south of India (Andhra,Tamilnadu etc)
Summer holidays were exciting for two reasons mangoes and the pickle making day. My mother would wake up early in the morning (5 am ) and go to the market by 6 am. She would buy raw, really sour mangoes. She carried soft wiping clothes and drinking water from home. After selecting the mangoes the shopkeeper would wash the green fruit and huge blade he had with the water that my mother provided. He would wipe everything dry with the soft cloth(my mum gave it) and lay a a soft clean cloth( again provided by mum) on the ground and use the blade to chop the mangoes. Mother would come home at 7.30 or 8 and cook a one dish meal have a bath and clean the kitchen thoroughly. She would then add salt, red chilli powder oil etc to the mango pieces and the pickling process had started. Mum's hands would be stained red and sometimes burn cos of the spices. After mixing everything she would transfer them to these big sterilized ceramic jars. By then It would be afternoon and after cleaning the kitchen again we all would eat our lunch. The major work was done but the pickle had to be nurtured over the next few days. On specific days the pickle would be stirred, mixed and placed in the sun etc. After a month the pickle would be ready. She would make mango pickle which would last for a year.
@@robyn2791 They raw mangoes are very hard and we need even, precise pieces. Each piece has to have a bit of the seed or the guthli etc. The vendors are experienced in this.
@@robyn2791 In raw mangoes the stone is very small so it does soften in the pickling process but you don't eat it. You discard it. They are kept cos it gives integrity to the pieces. Otherwise the mangoes would become too soft. When we were kids we would wash the pickled mango piece of it spicy red juice and suck for ages on it. It would be sour and salty.
Beryl, the first thing out of my mouth when you made pickled potatoes was, "That has to be like a vinegary potato salad." I will give this recipe a try!
The feeling of seeing your culture represented is incredible! Chilero is ALWAYS available with Nicaraguan food, and it adds the right amount of spice like you say, Beryl. Excited for more Central American dishes 🇳🇮
Beryl, top tip from a Brit for when you’re next in a pub in England. Get a pickled egg and a packet of salt and vinegar crisps (not chips, crisps!), pop your egg into said packet of crisps and then just eat them together. My partner swears by it as one of the best pub snacks ever…especially with a decent pint of something cold.
pickled eggs are everywhere in appalachia areas. you can find them in almost any store or even gas stations. the beet ones are better to me than the regular pickled ones. best with a cold adult beverage made in milwaukee. another good thing you can try is not a pickled egg but a regular boiled egg and chop it up in breakfast gravy. we have alot of pickled things. corn potates peppers etc.... people would pickle everything here when i was a kid to store it. i think it comes from the poverty and making things last.
Yep! My grandpa loved pickled eggs and pickled beets and pickled pigs' feet. Lots of preserved meats too, like pickled sausage. LOVE a good pickled sausage!
South Louisiana we always had both hard boiled eggs and pickled eggs in convenience stores. Usually on the counter near the register. They really do make great high protein snacks.
I've never had a pickled egg either, but for that matter, never eaten a hard boiled egg that wasn't cold. I'm very confused by Beryl's confusion in that part 😀
guess I always considered the eggs in ramen to be soft boiled b/c the yolks are still jammy, but I suppose they are boiled "harder" than a typical soft boiled egg that has a completely runny yolk
I am half Nicaraguan and seing the Chilero Nicaraguense made me so happy!! When the episode started the first thing I thought was ohh I wish Beryl would try el chilero !!! Awesome, my mouth is watering , so many different food can be enhanced by this yummynessss
I was SO EXCITED when you included Beet Pickled Eggs! My Granny made them a lot and now that it's difficult for me to travel to Pennsylvania to see her I can bring a taste of her table to mine! Thank you! Also, I will definitely be making the carrot salad. That looks delicious!
My great-grandfather was German (first generation American) who grew up to become a grocer/butcher in the 1920s. There was a big jar of beet pickled eggs on his counter at home all the way into the eighties. The recipe was similar but contained some spices (cloves and maybe others) that you’ll find in a pickled beet recipe though I’ve never quite found a match for the flavor. Thanks for the memories!
@@Maguire708Julie yeah, my family is from Pennsylvania and we make our pickled eggs and beets with clove and I think bay leaf. So good! Since I grew up eating them, I don’t think eating cold hard-boiled eggs is weird at all. It has to be tangy and sweet and is especially good with a dash of Everything But The Bagel seasoning.
I'm from Brazil and I sent heart of palm because I thought it was ready-made pickles, I even sent several recipes with the pickle. But this potato is really amazing, I ate it this week, when I was not vegetarian I I liked to eat with chicken from the bakery that exists here in Brazil, something very specific on sundays
This could definitely become a series! I imagine that nearly every country in the world will have so many unique pickling/preserving techniques that you could make videos on this forever! I love sour flavours and I realise the pickles I eat regularly are from all over the world. Would anyone else be in for a whole series on pickled foods?
my local russian store makes korean carrots in house and i typically buy them that way but it’s great to now have a recipe. they’re just so tasty!! also, to get the carrot noodles you just need to buy a julienne peeler. peel the carrots with a normal peeler first and then take the julienne peeler and run it down the length of the carrot until you’ve used up the whole carrot. it’ll give you perfect long threads of carrot
Beryl thank you for sharing the beautiful folk of Southern Africa🇿🇼🇿🇼🇿🇼There is a big Indian community in Zimbabwe and they contribute greatly to the colour filled beauty of the country😊
Me, with a big supply of kimchi and korean style pickled radish in the fridge, mixed pickles and pickled tomatoes in the pantry, enjoying my Russian style pickled beets, middle Eastern pickled turnips and Italian style pickled Red Pepper while watching this: "oh, maybe she'll mention one of these" Beryl: "5 other pickles totally unrelated" Did I mention I love pickles yet???
Tammi's story about trying the mango pickle reminds me of my first time trying mustard pickles for the first time. My mother had put them onto my plate during a Christmas dinner when I was a kid and I remember being so confused because it was a bright yellow colour! That is not a colour found in food here. Luckily I enjoyed it.
I love how korean dishes morphed and became popular in other countries! you could do an 8min egg instead of hardboiled, then you get the pickling with soft yoke.
From another PA resident, beet eggs are a bit of an acquired taste but honestly your eggs are very very pale. You need to let them sit for a lot longer than 3 days and the brine will soak every inch of your eggs. Your brine should be a deep blood red and you know ur eggs are done when they too are red and You don’t have any white spots and your yolk will be a nice melon color. The flavor really changes over time and I recommend you let them sit a lot longer.
If you ever do a fear based episode, you should challenge yourself to make breads from around the world. Take a Lisa Nyugen approach and don't be afraid to show us you messing up and learning! We're all home cooks anyway and it's nice to know other people are intimated too. I just made homemade tortillas for the first time and it was so satisfying even though they weren't perfect.
ok but Beryl i want to tell you that i absolutely LOVE the little tid bits and decor items you have on the station where you do that shot of plating the food. i absolutely love them, it just makes thing look so much fun and sweet and just shows the amazing amount of care and efforts you put into making your videos. 💗🌈💯
I love how you feature all these beautiful people on your channel, and they dress up in their favorite clothes and some set up their houses to have a pretty background, then their voices are narrating you cooking it, then you have playing cards, or your Nintendo collection, or a Rick and Morty magazine on the table by your bowl of food. And I love how you do not stare at the camera pretending you like "Home Chef" or something, and instead have links to the art behind you, your earrings, your t-shirt, etc! That is a brilliant way to get "sponsored" without having to annoy your viewers talking about how you love your "Brilliant" subscription. So, I grew up in Jersey City and frequented NYC, I love NYC for many reasons but one is you can literally buy anything there, especially food ingredients that you can find nowhere else in the USA. I love NYC's Chinatown, the last time I went there I came back to where I was staying during my visit and surprised my relatives with a box of never before seen in the USA type fruits and veggies, it included durian fruit to their dismay because it was in a small apartment, but you can see me eating it on my channel like 8 or 9 years ago. I love canned potatoes but normally don't buy them because we grow tons of potatoes where I live in California, but we are also occasionally low on cash and sometimes we get free food boxes, that contain a can of beans, a can of beets, a can of green beens or corn, and a can of potatoes and I have made "food bank stew" by just mixing these with some of the greens like kale or chard that grow in my yard and heating it up several times. The ingredients are "whatever canned veggies you have plus whatever fresh leaves grow in your yard" LOL there's my recipe. I would love to send you a recipe but I usually cook with ingredients that I grow in my yard that aren't sold in American grocery stores, but you might find in Chinatown or growing in the park as weeds. I do not know what recipe I could send you without knowing what you could get, I am sure you could get anything in NYC but you would have to know where to look. If possible you should avoid Whole Foods when shopping, too, I know they have a lot of stuff but they are a bad company for many reasons and were before they were bought out. I cannot imagine how expensive they are in NYC. You should make some recipes with ingredients you can get in NYC that are impossible to find in other places, right now in Northern California I have some "pea eggplants" and it was a specialty thing they had once (for ten dollars) and I have only eaten them before in San Francisco and New York City! They are full of seeds so next year there will be a nice field of them in my yard. So, would you know where to get pea eggplants in NYC? I'd say probably Chinatown, maybe a Thai food store, but I would learn how to say what they call them in Thai/Chinese and ask because it could still be uncommon. Get some clips of your shopping and like grabbing boxes off of shelves, some people will be astonished by the prices of the way the stores look there!
My mother lovingly bought me Ruth Reichl’s book My Kitchen Year. She knew how much I loved the old Gourmet magazines she had and then I searched flea markets and tag sales to get more of them and clipped the recipes in a sense making my own cookbook of favorite recipes. In that book was a recipe for pickled beet deviled eggs. I made them for Easter that year and she devoured them! They were so good and such a beautiful color I made them for her every year till she pasted. You reminded me of them and I thank you. Next year they will be on the table for Easter if not sooner!
You should do an episode on different pickled eggs. I do mine with pickling spice, red onion and garlic. I then slice it very thin and eat it on oat-crackers with onion compote. My sister does them dill/garlic and I've made Japanese soy sauce pickled eggs and since they are made with jammy eggs you might like it better.
That’s so interesting that you think cold hard boiled eggs are weird/unappealing! I think here in the Midwest we eat tons of cold hard boiled eggs. Very common breakfast food. I didn’t even know about eating a warm soft-boiled egg until college. And because of your channel I now eat them with ramen :) but often we make them in big batches and grab them cold out of the fridge for a quick breakfast.
I'm Brazilian, from the Northeast, and I've never heard of, or tried for that matter, of Pickled Potatoes before lol Goes to show how much of a continental country Brazil is hahah
What’s super cool is I was watching a K-DOC video about Koiryoin students, who are part of the Central Asia and Ethnic Korean group that the first dish discussed!
I am a South African, before moving to Durban on the east coast of South Africa I could not eat hot spice. Some work mates used to bring a green mango pickle to work to share. It was the beginning of my spice journey. I just cannot say no to it. We don't have carrots in it, and it is so good. Durban is an amazing food city, we have so many different cultures all mixed together.
I love your channel so much! It brings together all of my passions: food, cooking, and learning from different cultures! Definitely going to try all of these!
How beautiful are those flatlays for when you presented the finished plates!!! Loved the video and I always wanted to learn about pickling and preserving :) Thank you Beryl! ❤
If only I HADN'T already seen all of Beryl's videos, I would get excited at the end when the other videos were suggested. That means I've been watching from the beginning, I guess. 😉
Beryl!! You're my stress reliever! I love witching your videos because I love food, I love your happy-go-lucky personality and infectious joy in what you discover :)
I’m always looking for something to do with carrots because you know, you buy a bunch of carrots and before you use them all they go limp. So right after watching this I got up and made the carrot onion chilies relish(Nicaraguan) but I subbed red onion cuz that’s all I had. By the way I have some of your pickled red onions in my fridge! The jar of carrot/onion/chilies is sitting in a sunbeam and I can’t wait to try it in a couple of days. Have you ever heard of putting a wet paper towel on your cutting board before cutting onions to keep from crying? I saw it on another channel so I tried it just now. At first I was thinking how I’ll probably get bits of chopped paper towel in with the onions BUT it works and not only no tears, afterwards I picked up the paper towel and not a single cut was in it! It was like magic(very sharp knife too, I have scars to prove it ha)!!! Give it a go!
I have some korean morkovka in the fridge from the "Mix Markt". You can also pickle it with just Garlic and Chili, Walnuts & Chili, Eggplants & Garlic or with Shitake Mushrooms, Chili & Garlic. I love this salad and I also often made it at Home.
I grew up in rural Canada. Canning is a way of life here even today. It's something of a social thing too, as it can take a lot of prep work, so it's an occasion for people to gather around the table with a drink, cutting boards and knives for a visit.
I love pickled eggs but never thought of deviled pickle eggs. I am so making them that way!! Thanks for the idea. I'm pretty sure I'm already in love.😍
The Korean Carrots recipe is very close to a Japanese recipe for quick-pickled carrots that I found years ago, tho' yours is jazzier with the onion, garlic, and spices. (Mine uses shoyu for the pickle, and then mirin and rice vinegar after the carrots are drained.) Can't wait to find out what this one tastes like! Also, for me, the whole point of hard-boiling eggs is to eat them cold (Easter eggs being a classic example). (I've never eaten them... hot?) Deviled eggs are nummy, but I wouldn't be comfortable eating them more than an hour out of refrigeration. Pickled eggs don't have that problem-- you can take them on a picnic, and not come home with food poisoning. I ADORE pickles (my heritage is German, so I come by it honestly), so this episode is TOTALLY in my wheelhouse! The beet-pickled eggs are just like ones my Oma used to make. I'm really excited to try all these recipes! 💜
I live in the lower Himalayan region in India and we have something here extremely similar to the Chilero. It can be made with onions but my favourite version is one with grated white or red radishes. It goes really well with dal and rice.
I swear some sort of sorcery must be happening. I was watching some other of Beryl's videos just earlier today, and thought about a pickles episode. Now here we are
Love your videos so much. I'm not sure we have so many pickles here in the UK or maybe it's just me but I amd definitely making some of those! Loved Tammi's voice and soooo interesting! Will definitely be giving her channel a look too. Thanks again Beryl. Have a lovely week
Hi. I am from Brazil, and I have to make one correction to the Batatinhas recipe: the potatoes here are serv with the peel. And it is very interesting to eat it with the peel. Sorry to say it, but I am sure that also without can be very fun...
i loved this one! i want to make everything! i also always have pickled red onions in my fridge because they're good in everything; i especially love throwing them in salads. i'm excited for the upcoming fermentation vid and i'd love to see another pickle episode in the future (after you finish the rest of the pickles you already made 😂)
Beryl, this was an interesting video, as so many of your videos are. I appreciate that you allowed the contributors to speak/present the dish, while you show the preparation and ingredients. Well done. The carrot pickle sounds good, will try soon, and the others in time. I also appreciate when you vividly describe the flavors and sensations, as that is something that many cooking shows skip. I also appreciate when you give your honest reactions (if very spicy, hot, sour, etc.). LIKED, SAVED, Subscribed and "Bell on". Keep up the good work.
I remember these pickles, Beryl. If only we had some Indian Pickle starter... I would love to see you challenge us that we dial-in a recipe based on one or more of your presentations, and perhaps present a video or recipe the perfected result. So many cultures, so much represented. I'm gonna make your show a casual study in eclectic and international cuisine.
Hello Beryl, I love your videos. Just so you know there are two types of pickles. Fermented with salt and done with vinegar. The fermented style is much older and the original pickle. Vinegar pickles are much newer and what we are more used to. Both are preservation methods.
Watching this show I realized that I had all the ingredients and no plans for them so I made the onion and carrot slaw while watching... What a flavor explosion.. So good. It could go on tacos, pulled pork, almost anything... Thanks and take care.
I love the idea of a Korean, Uzbek, salad shared by someone who lives in Israel. It’s kind of the perfect representation of your channel. Wonderful flavors, shared by wonderful people, from all of over the world and the way that delicious food spreads from one culture to another. ❤️ PS Hope that Talisa is safe and sound!
It's interesting that you made batatinhas em conserva using peeled canned potatoes. Traditionally we use fresh potatoes and don't peel them, and actually never have I ever seen them peeled. Buuuut I must say that everytime I eat them as a snack I feel like the peel is a bit out of place, at least for my taste, and I am definitely gonna try to make it the way you did. I think it's also a good way to get the flavors even more into the potatoes. :)) Note: The toothpick was a very good choice indeed. That's how we eat them! :)
Yum! I love pickled things! I feel like I need to make these and have them around all the time! Especially the dish from Nicaragua, that looked amazing! And the potatoes for special occasions. Yep, holidays are going to look a little different this year! Also, I grew up with canned potatoes on the menu (not to the exclusion of fresh). Perhaps because we're from the midwest and I'm "of a certain age". :D This was a great episode!
Beryl and all you pickle lovers out there need to try Zupa Ogórkowa (Polish Pickle Soup). Just made it for the first time, and we are now *huge* fans (like the best recipe I've discovered in ages)! The pickle flavor is definitely there, but offset by the sweetness of carrots and parsnips, and a little tempered sour cream added at the end. And the cherry on top is fresh dill!
So happy to see a Nicaraguan dish on the channel!! I’d love to see you try Baho (maybe in an episode about cooking with banana leaves?), vigoron, quesillo (crema and cheese with more pickled onions!), arroz a la valenciana, tres leches…so much good food to chose from!
Hiya Beryl!! You did amazing!! I knew you could do it❤️ Thank you so much again so glad I could be part of this you are the best!!!
Thank you!!!!!! You were amazing, I would have never made this on my own so I'm so glad for your recipe and video!
Thanks for shouting out your socials, I followed you on Instagram! The Tastemakers A-Z is off to a great start and I look forward to seeing more.
@@notactuallymyrealname thank you Lauren, you are so so kind I really appreciate it ❤️ I followed you too!!
Seeing this as a Malawian made me crazy happy!!! ]
@@ANONYMOUS-bo2zn thank you so much!! It was so much fun working with Beryl and getting to be part of this❤️
As a Korean from Korea, I first tried the Korean carrot at the home of ethnic Koreans in Ukraine. Although it's not a dish we have in Korea, it is easily recognizable as a variation on the julienned white radish kimchi/salad, only with carrot instead of white radish (a dish consisting of such long, thin strips is called 'chae' in Korean and maybe the 'cha' in 'morkovcha' is a dialectal variant). It definitely tastes Korean. The dish was developed by ethnic Koreans who were deported by Stalin thousands of miles away from home to Central Asia. They tried to recreate the tastes of home using the ingredients that were locally available. I'm now motivated to try making these myself.
I am an Indian, and although we have tons and tons of variety or pickles. But this video still introduced me to new ones. Thanks a lot Beryl.
However many varieties we may have, it goes without saying that the world will have tons more than we are familiar with. Pickling as a method to preserve food is present in almost every culture
@@saharshkhanna249 ours is completely different because we use tons of spices but rest of the world doesn’t
@@ericme5715 That's true! Most cultures use vinegar/ citrus based brine, while we use spices, salt and oil to draw out moisture from fruits and vegetables we pickle
Vinegar is generally not used to pickle in India. Lemon juice is used instead in pickles which donot use oil as the pickling medium..
Whole lemons & chillies pickled in salt & lemon juice is very common in my state West Bengal.
@@saharshkhanna249vinegar usually used for marinade not brine, and salt is for brine :)
I hope Talisa is okay. When she said that she in now living in Florida I definitely took note. I hope everyone in Florida is okay, and that Hurricane Ian is over soon.
I always eat my meal and put on a Beryl video to dine with! It makes me even more appreciative of other foods and cultures
Me too!
Me too!
Same, it feels like I'm having dinner with a friend.
Me too
I'm so happy I'm not the only one😍
This video was such a big history and culture lesson for me. I had no idea about Korean immigration to Central Asia. I feel like Central Asian Korean is like a cousin to Indo-Chinese - a surprising and unique cuisine emerging from migration and fusion.
Yeah for sure. I'd love to learn more about both cuisines
Unfortunately, the Korean presence in Central Asia is not the result of voluntary immigration but of forced deportation by Stalin in 1937, the first of a series of deportations of ethnic minorities in the Soviet Union. This is why so many ethnic Germans ended up in Kazakhstan as well.
@@challalla I have a German bud who got his German citizenship because his of Volga German grandfather, who was deported in Kazakhstan and married a Kazakh woman. And then their son married a half-Russian, half-Korean/Koryo-saram woman whose mother had been deported from the Far East.
As Russian, I'm very familiar to "Korean carrot" or "Carrot in Korean style" (though I've never tried surprisingly), it's like carrot kimchi invented by ethnic Koreans. Here in Russia it's well known side dish that can be found in almost every supermarket.
We also have "grater for Korean carrot" that help to get very thin and long slices :)
It wasn't just a pickle episode, it was a carrot episode too, the video star 🤣🤣
The red beet eggs are super good if you add jalapeño juice in there too
I was confused by Beryl's confusion about cold hard boiled eggs 😅 For me they are such a typical food to have on a journey along with your home made sandwiches. I feel like every family in Germany brings them on longer train rides or picknicks. I even have a tiny salt shaker for these occasions 😂 They're also an essential part of the dishes consumed around easter here.
I think it is just a matter of familiarity. My husband couldn't fathom why boiled eggs were cold, actually placed on ice in US. He finds it extremely unpalatable. For him boiled eggs means warm eggs.
@@akankshapatwari4167 Okay interesting because I’m from the US and her confusion also confused me 😂 I’ve never had a warm hard boiled egg, only cold
Yep being from America I am very surprised at her reaction to a cold hard boiled egg. I have never had a hard boiled egg any other way. I have lived all over the South and Chicago and a warm hard boiled seems odd to me.
@@Ebichuchu My hubby was on his office tour to US and the waiters would stare at him when he asked for warm eggs. He also liked his omelette very thin and not folded at all. He in fact taught the chef flipping omlettes his kind of eggs. He wanted sliced onions, jalapeno and tomatoes in his thin roundish omlette.
@@ellaalykat No one would eat cold eggs in my family. According to my hubby cold yolks are an abomination. I am an anomaly in that I hate eggs. The smell of hard boiled eggs I can just about tolerate, soft boiled eggs make me gag. I never ate eggs in my strictly vegetarian childhood. So not used to it .
It's always a good day whenever Beryl posts new content. She's actively encouraging her viewers to appreciate different cultures through food consumption. All the best to her. She deserves recognition all the way.
This is so true 👍🏻
It's a HUNGRY day you mean? It's 8am and I'm laying in bed trying to mentally figure out if I can make pickled potatoes today
@@jjellybelmo4 🤣🤣🤣🤣
I might be going to the store before noon 🤔
The first guy with the carrots has me thinking what does the rest of the world do with carrots I would love to know. That would be a fun episode to watch.
I'm Indonesian. Years ago my Kuwaitian step-father brought some jars of Mango achaar from India. I fell in love with it. I ate it the whole time by myself. Just thinking about it makes me drooling.
Maybe tomorrow I will try to make it. Yumm..
In Korea there's a really unknown pickle made with wild garlic leaves. Usually they are foraged and then put in a pickle brine made out of soy sauce, rice vinegar and sugar. It's very delicate and I love it ❤
Sounds delicious! What is it called?
Every part of India makes different pickles,I mean completely different and unique pickles. They taste amazing in their own ways. Spiciness, tartness,types of oil used,masalas etc make a huge difference within India. Most spicier comes from down south of India (Andhra,Tamilnadu etc)
Summer holidays were exciting for two reasons mangoes and the pickle making day. My mother would wake up early in the morning (5 am ) and go to the market by 6 am. She would buy raw, really sour mangoes. She carried soft wiping clothes and drinking water from home. After selecting the mangoes the shopkeeper would wash the green fruit and huge blade he had with the water that my mother provided. He would wipe everything dry with the soft cloth(my mum gave it) and lay a a soft clean cloth( again provided by mum) on the ground and use the blade to chop the mangoes. Mother would come home at 7.30 or 8 and cook a one dish meal have a bath and clean the kitchen thoroughly. She would then add salt, red chilli powder oil etc to the mango pieces and the pickling process had started. Mum's hands would be stained red and sometimes burn cos of the spices. After mixing everything she would transfer them to these big sterilized ceramic jars. By then It would be afternoon and after cleaning the kitchen again we all would eat our lunch. The major work was done but the pickle had to be nurtured over the next few days. On specific days the pickle would be stirred, mixed and placed in the sun etc. After a month the pickle would be ready. She would make mango pickle which would last for a year.
I love this story. Why would your mum have the mangoes cut at the market rather than cut at home?
@@robyn2791 They raw mangoes are very hard and we need even, precise pieces. Each piece has to have a bit of the seed or the guthli etc. The vendors are experienced in this.
@@akankshapatwari4167 interesting. So you even use the stone in the pickle? Does it soften during the pickling?
@@robyn2791 In raw mangoes the stone is very small so it does soften in the pickling process but you don't eat it. You discard it. They are kept cos it gives integrity to the pieces. Otherwise the mangoes would become too soft. When we were kids we would wash the pickled mango piece of it spicy red juice and suck for ages on it. It would be sour and salty.
Beryl, the first thing out of my mouth when you made pickled potatoes was, "That has to be like a vinegary potato salad." I will give this recipe a try!
That looks so good.. i bet it'd be great with a meatloaf or roast.
Korean carrots are so popular in post-soviet countries, you can buy prepacked spices for it in every store. It is as common as salt and pepper.
We live in South Africa now so whenever someone goes back to visit, they always bring back a bunch of packets of Korean carrot spice 😂
That's so interesting! I had no idea until I saw this video, that's really wonderful 😊
The feeling of seeing your culture represented is incredible! Chilero is ALWAYS available with Nicaraguan food, and it adds the right amount of spice like you say, Beryl. Excited for more Central American dishes 🇳🇮
Beryl, top tip from a Brit for when you’re next in a pub in England. Get a pickled egg and a packet of salt and vinegar crisps (not chips, crisps!), pop your egg into said packet of crisps and then just eat them together. My partner swears by it as one of the best pub snacks ever…especially with a decent pint of something cold.
pickled eggs are everywhere in appalachia areas. you can find them in almost any store or even gas stations. the beet ones are better to me than the regular pickled ones. best with a cold adult beverage made in milwaukee. another good thing you can try is not a pickled egg but a regular boiled egg and chop it up in breakfast gravy. we have alot of pickled things. corn potates peppers etc.... people would pickle everything here when i was a kid to store it. i think it comes from the poverty and making things last.
All over the Midwest in bars too! I've never been brave enough to try one tho
Yep! My grandpa loved pickled eggs and pickled beets and pickled pigs' feet. Lots of preserved meats too, like pickled sausage. LOVE a good pickled sausage!
South Louisiana we always had both hard boiled eggs and pickled eggs in convenience stores. Usually on the counter near the register. They really do make great high protein snacks.
I've never had a pickled egg either, but for that matter, never eaten a hard boiled egg that wasn't cold. I'm very confused by Beryl's confusion in that part 😀
I just commented the same haha I've never had a warm hard boiled egg lol
Lol, I never had a cold boiled egg hahaha, until I recently tried a quail pickled egg, it was pretty yum
I always have warm hard boiled eggs, because I prefer a slightly runny yoke. It’s yummy!
@@emije6449 this is why I love ajitama (ramen eggs) !
guess I always considered the eggs in ramen to be soft boiled b/c the yolks are still jammy, but I suppose they are boiled "harder" than a typical soft boiled egg that has a completely runny yolk
I am half Nicaraguan and seing the Chilero Nicaraguense made me so happy!! When the episode started the first thing I thought was ohh I wish Beryl would try el chilero !!! Awesome, my mouth is watering , so many different food can be enhanced by this yummynessss
I was SO EXCITED when you included Beet Pickled Eggs! My Granny made them a lot and now that it's difficult for me to travel to Pennsylvania to see her I can bring a taste of her table to mine! Thank you! Also, I will definitely be making the carrot salad. That looks delicious!
Such a Pennsylvania thing ! In my area of PA we also ate tons of that quick creamy cucumber salad as well during summer.
My great-grandfather was German (first generation American) who grew up to become a grocer/butcher in the 1920s. There was a big jar of beet pickled eggs on his counter at home all the way into the eighties. The recipe was similar but contained some spices (cloves and maybe others) that you’ll find in a pickled beet recipe though I’ve never quite found a match for the flavor. Thanks for the memories!
@@Maguire708Julie yeah, my family is from Pennsylvania and we make our pickled eggs and beets with clove and I think bay leaf. So good! Since I grew up eating them, I don’t think eating cold hard-boiled eggs is weird at all. It has to be tangy and sweet and is especially good with a dash of Everything But The Bagel seasoning.
I'm from Brazil and I sent heart of palm because I thought it was ready-made pickles, I even sent several recipes with the pickle. But this potato is really amazing, I ate it this week, when I was not vegetarian I I liked to eat with chicken from the bakery that exists here in Brazil, something very specific on sundays
I am 100% with Beryl's attitude to the one clove of garlic in any recipe.
This could definitely become a series! I imagine that nearly every country in the world will have so many unique pickling/preserving techniques that you could make videos on this forever! I love sour flavours and I realise the pickles I eat regularly are from all over the world.
Would anyone else be in for a whole series on pickled foods?
my local russian store makes korean carrots in house and i typically buy them that way but it’s great to now have a recipe. they’re just so tasty!! also, to get the carrot noodles you just need to buy a julienne peeler. peel the carrots with a normal peeler first and then take the julienne peeler and run it down the length of the carrot until you’ve used up the whole carrot. it’ll give you perfect long threads of carrot
Beryl thank you for sharing the beautiful folk of Southern Africa🇿🇼🇿🇼🇿🇼There is a big Indian community in Zimbabwe and they contribute greatly to the colour filled beauty of the country😊
Me, with a big supply of kimchi and korean style pickled radish in the fridge, mixed pickles and pickled tomatoes in the pantry, enjoying my Russian style pickled beets, middle Eastern pickled turnips and Italian style pickled Red Pepper while watching this: "oh, maybe she'll mention one of these"
Beryl: "5 other pickles totally unrelated"
Did I mention I love pickles yet???
Some of my favourite pickles are: gongura pickle from India, radish-and-carrot from Vietnam, and cabbage kimchi from Korea. Yum!
Tammi's story about trying the mango pickle reminds me of my first time trying mustard pickles for the first time. My mother had put them onto my plate during a Christmas dinner when I was a kid and I remember being so confused because it was a bright yellow colour! That is not a colour found in food here. Luckily I enjoyed it.
I’m so glad I’m not the only one who had food given to her randomly with the expectation that we’d just eat it up😂😂
I love how korean dishes morphed and became popular in other countries!
you could do an 8min egg instead of hardboiled, then you get the pickling with soft yoke.
8 minutes for a room temperature egg, right? or is that for a refrigerated egg?
@@toBe8ere I usually refrigerate. it seasons well for ramen eggs or pickling. l also don't like hard boiled yokes :)
I can't wait for a "Beryl in Brazil" episode
From another PA resident, beet eggs are a bit of an acquired taste but honestly your eggs are very very pale. You need to let them sit for a lot longer than 3 days and the brine will soak every inch of your eggs. Your brine should be a deep blood red and you know ur eggs are done when they too are red and You don’t have any white spots and your yolk will be a nice melon color. The flavor really changes over time and I recommend you let them sit a lot longer.
If you ever do a fear based episode, you should challenge yourself to make breads from around the world. Take a Lisa Nyugen approach and don't be afraid to show us you messing up and learning! We're all home cooks anyway and it's nice to know other people are intimated too. I just made homemade tortillas for the first time and it was so satisfying even though they weren't perfect.
haha ive already done that with almost every bread dish Ive had to make on this channel lol
Corn or flour tortillas? (Corn is easier, especially if you have a press.)
Btw, a perfect tortilla is a bad tortilla, imo.
My best wishes for Thalissa and her family in Florida. Hope they are all well following the hurricane.
The artcha reminds me of the Filipino atchara which uses green papaya and it's also influenced by the Indian achar 😁
A pickled foods episode?!? Yes, please! So yummy and so easy/accessible to make!
I appreciate all the cultures through the food from your videos, can't wait to try them every once in a while!
ok but Beryl i want to tell you that i absolutely LOVE the little tid bits and decor items you have on the station where you do that shot of plating the food. i absolutely love them, it just makes thing look so much fun and sweet and just shows the amazing amount of care and efforts you put into making your videos. 💗🌈💯
In the Philippines we have Atchara, pickled green papaya or turnips... They are so good to partner with grilled or fried viands with rice of course.
pickled radish and papaya and green mango
Woow! Achar is Hindi for pickles
you’re the first person i saw to use viand lmao, great!!😂🎉
@@LucemFerre01 what does viand mean? Meet? I think that’s not correct
Atchara is awesome on a grilled hot dog - better if the sausage is coarse ground & juicy (higher fat content😋)
I love how you feature all these beautiful people on your channel, and they dress up in their favorite clothes and some set up their houses to have a pretty background, then their voices are narrating you cooking it, then you have playing cards, or your Nintendo collection, or a Rick and Morty magazine on the table by your bowl of food. And I love how you do not stare at the camera pretending you like "Home Chef" or something, and instead have links to the art behind you, your earrings, your t-shirt, etc! That is a brilliant way to get "sponsored" without having to annoy your viewers talking about how you love your "Brilliant" subscription. So, I grew up in Jersey City and frequented NYC, I love NYC for many reasons but one is you can literally buy anything there, especially food ingredients that you can find nowhere else in the USA. I love NYC's Chinatown, the last time I went there I came back to where I was staying during my visit and surprised my relatives with a box of never before seen in the USA type fruits and veggies, it included durian fruit to their dismay because it was in a small apartment, but you can see me eating it on my channel like 8 or 9 years ago. I love canned potatoes but normally don't buy them because we grow tons of potatoes where I live in California, but we are also occasionally low on cash and sometimes we get free food boxes, that contain a can of beans, a can of beets, a can of green beens or corn, and a can of potatoes and I have made "food bank stew" by just mixing these with some of the greens like kale or chard that grow in my yard and heating it up several times. The ingredients are "whatever canned veggies you have plus whatever fresh leaves grow in your yard" LOL there's my recipe. I would love to send you a recipe but I usually cook with ingredients that I grow in my yard that aren't sold in American grocery stores, but you might find in Chinatown or growing in the park as weeds. I do not know what recipe I could send you without knowing what you could get, I am sure you could get anything in NYC but you would have to know where to look. If possible you should avoid Whole Foods when shopping, too, I know they have a lot of stuff but they are a bad company for many reasons and were before they were bought out. I cannot imagine how expensive they are in NYC. You should make some recipes with ingredients you can get in NYC that are impossible to find in other places, right now in Northern California I have some "pea eggplants" and it was a specialty thing they had once (for ten dollars) and I have only eaten them before in San Francisco and New York City! They are full of seeds so next year there will be a nice field of them in my yard. So, would you know where to get pea eggplants in NYC? I'd say probably Chinatown, maybe a Thai food store, but I would learn how to say what they call them in Thai/Chinese and ask because it could still be uncommon. Get some clips of your shopping and like grabbing boxes off of shelves, some people will be astonished by the prices of the way the stores look there!
You know its a good day when Beryl posts videos :)
Here's an interesting one from Puerto Rico: Guineitos en Escabeche.
Basically pickeled green bananas with onions, peppers, and other condiments.
My mother lovingly bought me Ruth Reichl’s book My Kitchen Year. She knew how much I loved the old Gourmet magazines she had and then I searched flea markets and tag sales to get more of them and clipped the recipes in a sense making my own cookbook of favorite recipes.
In that book was a recipe for pickled beet deviled eggs. I made them for Easter that year and she devoured them! They were so good and such a beautiful color I made them for her every year till she pasted.
You reminded me of them and I thank you. Next year they will be on the table for Easter if not sooner!
You should do an episode on different pickled eggs. I do mine with pickling spice, red onion and garlic. I then slice it very thin and eat it on oat-crackers with onion compote. My sister does them dill/garlic and I've made Japanese soy sauce pickled eggs and since they are made with jammy eggs you might like it better.
That’s so interesting that you think cold hard boiled eggs are weird/unappealing! I think here in the Midwest we eat tons of cold hard boiled eggs. Very common breakfast food. I didn’t even know about eating a warm soft-boiled egg until college. And because of your channel I now eat them with ramen :) but often we make them in big batches and grab them cold out of the fridge for a quick breakfast.
I'm Brazilian, from the Northeast, and I've never heard of, or tried for that matter, of Pickled Potatoes before lol Goes to show how much of a continental country Brazil is hahah
I’m so happy to see that you tried a Nicaraguan dish! The food from there is sooo underrated
What’s super cool is I was watching a K-DOC video about Koiryoin students, who are part of the Central Asia and Ethnic Korean group that the first dish discussed!
I am a South African, before moving to Durban on the east coast of South Africa I could not eat hot spice. Some work mates used to bring a green mango pickle to work to share. It was the beginning of my spice journey. I just cannot say no to it. We don't have carrots in it, and it is so good. Durban is an amazing food city, we have so many different cultures all mixed together.
Thank you, Beryl. I needed to smile today
Love those pickled Red Beet eggs !!! Makes great deviled egg platter for parties. So cute
I love your channel so much! It brings together all of my passions: food, cooking, and learning from different cultures! Definitely going to try all of these!
I feel like we need a potato salad video! so many different ways people make it haha
Years ago my friend and coworker turned me on to eating pickled or hard boiled eggs with Frank's Red Hot sauce or Sriracha sauce.
Totally awesome !!!
How beautiful are those flatlays for when you presented the finished plates!!!
Loved the video and I always wanted to learn about pickling and preserving :)
Thank you Beryl! ❤
If only I HADN'T already seen all of Beryl's videos, I would get excited at the end when the other videos were suggested. That means I've been watching from the beginning, I guess. 😉
ayyyyEEEEEE!!! wooooo
Beryl!! You're my stress reliever! I love witching your videos because I love food, I love your happy-go-lucky personality and infectious joy in what you discover :)
I’m always looking for something to do with carrots because you know, you buy a bunch of carrots and before you use them all they go limp. So right after watching this I got up and made the carrot onion chilies relish(Nicaraguan) but I subbed red onion cuz that’s all I had. By the way I have some of your pickled red onions in my fridge! The jar of carrot/onion/chilies is sitting in a sunbeam and I can’t wait to try it in a couple of days. Have you ever heard of putting a wet paper towel on your cutting board before cutting onions to keep from crying? I saw it on another channel so I tried it just now. At first I was thinking how I’ll probably get bits of chopped paper towel in with the onions BUT it works and not only no tears, afterwards I picked up the paper towel and not a single cut was in it! It was like magic(very sharp knife too, I have scars to prove it ha)!!! Give it a go!
I've been moderately obsessed with pickled onions of late; I really must try some of these, they look delicious!
ok, i am 100% going to try all of these!! and please please please do an episode on fermented stuff!!
I have some korean morkovka in the fridge from the "Mix Markt". You can also pickle it with just Garlic and Chili, Walnuts & Chili, Eggplants & Garlic or with Shitake Mushrooms, Chili & Garlic. I love this salad and I also often made it at Home.
I grew up in rural Canada. Canning is a way of life here even today. It's something of a social thing too, as it can take a lot of prep work, so it's an occasion for people to gather around the table with a drink, cutting boards and knives for a visit.
your videos are like a warm soup in a cold day. You are truly wonderful Beryl.
When I was in Nicaragua/Costa Rica, I ate a lot of Vigorón and Chilero/Curtido. SO GOOD!
Yay!!!!! I’ve been waiting so long for this! 🙌🏾
I love pickled eggs but never thought of deviled pickle eggs. I am so making them that way!! Thanks for the idea. I'm pretty sure I'm already in love.😍
The Korean Carrots recipe is very close to a Japanese recipe for quick-pickled carrots that I found years ago, tho' yours is jazzier with the onion, garlic, and spices. (Mine uses shoyu for the pickle, and then mirin and rice vinegar after the carrots are drained.) Can't wait to find out what this one tastes like!
Also, for me, the whole point of hard-boiling eggs is to eat them cold (Easter eggs being a classic example). (I've never eaten them... hot?) Deviled eggs are nummy, but I wouldn't be comfortable eating them more than an hour out of refrigeration. Pickled eggs don't have that problem-- you can take them on a picnic, and not come home with food poisoning.
I ADORE pickles (my heritage is German, so I come by it honestly), so this episode is TOTALLY in my wheelhouse! The beet-pickled eggs are just like ones my Oma used to make. I'm really excited to try all these recipes! 💜
I live in the lower Himalayan region in India and we have something here extremely similar to the Chilero. It can be made with onions but my favourite version is one with grated white or red radishes. It goes really well with dal and rice.
What's the name of the place/region called, if I may ask?
@@RajviThakore I live in Himachal Pradesh
I love pickled foods but have never even made a pickle before! I must try one of these, the Korean carrot dish from Uzbekistan sounds amazing!
I swear some sort of sorcery must be happening. I was watching some other of Beryl's videos just earlier today, and thought about a pickles episode. Now here we are
I'm loving this series. Can't wait to try these recipes 😊
I hope you try some!!!!
Well..aam ka achar is always my fav..but I love all the recipes here
love this episode! I definitely want to try some of these!
Love your videos so much. I'm not sure we have so many pickles here in the UK or maybe it's just me but I amd definitely making some of those!
Loved Tammi's voice and soooo interesting! Will definitely be giving her channel a look too. Thanks again Beryl. Have a lovely week
You actually did iiiit! Yay! Thanks for going on this pickling journey 😄
Hi. I am from Brazil, and I have to make one correction to the Batatinhas recipe: the potatoes here are serv with the peel. And it is very interesting to eat it with the peel.
Sorry to say it, but I am sure that also without can be very fun...
Great video! It's great to know pickling is much easier than I thought!
i loved this one! i want to make everything! i also always have pickled red onions in my fridge because they're good in everything; i especially love throwing them in salads. i'm excited for the upcoming fermentation vid and i'd love to see another pickle episode in the future (after you finish the rest of the pickles you already made 😂)
Fun episode! Missed these longer form ones :D
Beryl, this was an interesting video, as so many of your videos are. I appreciate that you allowed the contributors to speak/present the dish, while you show the preparation and ingredients. Well done. The carrot pickle sounds good, will try soon, and the others in time. I also appreciate when you vividly describe the flavors and sensations, as that is something that many cooking shows skip. I also appreciate when you give your honest reactions (if very spicy, hot, sour, etc.). LIKED, SAVED, Subscribed and "Bell on". Keep up the good work.
Wow thank you so much!!! :)
I remember these pickles, Beryl. If only we had some Indian Pickle starter... I would love to see you challenge us that we dial-in a recipe based on one or more of your presentations, and perhaps present a video or recipe the perfected result.
So many cultures, so much represented. I'm gonna make your show a casual study in eclectic and international cuisine.
Hello Beryl, I love your videos. Just so you know there are two types of pickles. Fermented with salt and done with vinegar. The fermented style is much older and the original pickle. Vinegar pickles are much newer and what we are more used to. Both are preservation methods.
Pickles are my favorite! This makes me so happy!
I always watch your videos with my recipe notebook now . Take notes; I get a lot of inspiration 😊
Watching this show I realized that I had all the ingredients and no plans for them so I made the onion and carrot slaw while watching... What a flavor explosion.. So good. It could go on tacos, pulled pork, almost anything... Thanks and take care.
I used to love pickled eggs. We kept a big jar of them in the pantry growing up as like hurricane food haha
So good! Gonna try one or two of these! I thought you had to peel mangoes! Learn something new every day!
I love the idea of a Korean, Uzbek, salad shared by someone who lives in Israel. It’s kind of the perfect representation of your channel. Wonderful flavors, shared by wonderful people, from all of over the world and the way that delicious food spreads from one culture to another. ❤️ PS Hope that Talisa is safe and sound!
Pickled red beet eggs are my FAVORITE!! We tend to make them around Easter/Spring time.
It's interesting that you made batatinhas em conserva using peeled canned potatoes. Traditionally we use fresh potatoes and don't peel them, and actually never have I ever seen them peeled. Buuuut I must say that everytime I eat them as a snack I feel like the peel is a bit out of place, at least for my taste, and I am definitely gonna try to make it the way you did. I think it's also a good way to get the flavors even more into the potatoes. :))
Note: The toothpick was a very good choice indeed. That's how we eat them! :)
All these pickled foods made me hungry....they all look delicious!
Wonderful episode Beryl. jusy bought the books from book club. can't wait to get into it.
I haven't seen your videos for a long time. Good to watch from your channel again.
I’m half Nicaraguan and it’s crazy how other countries are mentioned a lot more than Nicaragua. Thanks for trying the chilero!
Yum! I love pickled things! I feel like I need to make these and have them around all the time! Especially the dish from Nicaragua, that looked amazing! And the potatoes for special occasions. Yep, holidays are going to look a little different this year! Also, I grew up with canned potatoes on the menu (not to the exclusion of fresh). Perhaps because we're from the midwest and I'm "of a certain age". :D This was a great episode!
Beryl, try doing a soft boiled egg instead of hard boiled. I always found the jammy yolk in a soft boiled egg to be preferable.
Beryl and all you pickle lovers out there need to try Zupa Ogórkowa (Polish Pickle Soup). Just made it for the first time, and we are now *huge* fans (like the best recipe I've discovered in ages)! The pickle flavor is definitely there, but offset by the sweetness of carrots and parsnips, and a little tempered sour cream added at the end. And the cherry on top is fresh dill!
Ohhh, the Chilero Nicaraguense is on my cook list for next month. Yum!
So happy to see a Nicaraguan dish on the channel!! I’d love to see you try Baho (maybe in an episode about cooking with banana leaves?), vigoron, quesillo (crema and cheese with more pickled onions!), arroz a la valenciana, tres leches…so much good food to chose from!