5 Snacks You HAVE To Try (🇰🇿🇯🇲🇵🇭🇺🇸🇬🇧)
ฝัง
- เผยแพร่เมื่อ 2 ส.ค. 2024
- Thank you to everyone who submitted a video for this! Sarah, Alisher, Jixie, Nina and Kelley!
The Artist today is Jordan Witt. Here are her socials to support her work!
vm.tiktok.com/ZMR28fnhC/
/ spookywitt
/ spookywitt
And of course, some recipes!
Pickle Roll-Ups: theschmidtywife.com/dried-bee...
Samsa: oventales.com/uzbek-samsa/
Jamaican Fritters by @Yardie Belly TV : • THE BEST JAMAICAN SALT...
Dynamite Lumpia by @Kawaling Pinoy : • Video
00:00 Intro
00:24 Artist Jordan Witt
00:50 American Pickle Roll-Ups
02:34 Trying Pickle Roll-Ups
04:34 English Goats Cheese & Jam Toast
06:00 Trying Goats Cheese & Jam Toast
07:31 Kazakh Samsa
09:25 Trying Kazakh Samsa
11:30 Japanese Bokksu Snack Box
12:56 Filipino Dynamite Lumpia
15:10 Trying Dynamite Lumpia
16:54 Jamaican Fritters
18:54 Trying Jamaican Fritters
20:30 Submission Call Out!
_________________________________
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Beryl Shereshewsky
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the butt part of the pickle is DEFINITELY the best part!!!! The dynamite lumpia looks like the PERFECT thing to bring to a friendsgiving!!!! Im going to make it tomorrow!!
Use Serrano peppers for the extra kick if you can tolerate it.
We call the pickle roll ups Pickle O's
@@CantStopLBC450 oooo, I’ll make some with them cos I’m sure there will definitely be friends who can handle the kick!! Thanks for the tip!!
@@CantStopLBC450 Aren't Serrano peppers a wee too small to stuff with a block of cheese and ground beef?
@@JR-yi3cz I don’t use ground beef when I make them. This the first time I heard using ground beef. I usually just do serranos and pepper jack or American cheese
Beryl, I’m SO excited that you liked my pickle roll-ups!! They’re so much fun to make and the perfect salty snack in my opinion.
I actually got inspired after sending you the recipe and tried it with plant-based “cream cheese” and deli slices, and it’s still pretty dang good, for anybody who can’t do meat or dairy but wants to try these. 😊
I love them too... can't wait to use them as appetisers for Christmas 🤣🤣
I live in Saskatchewan and my roommate makes these for potlucks all the time!
I love these. Thanks for graciously sharing your family's traditions with us :).
If I can vet start my pickle restaurant you are so welcome to visit .
@@anniebell6846 PICKLE RESTAURANT?? I’m sold
The dynamite lumpia reminds me of an Indian snack called mirchi bajji which I make with poblano peppers stuffed with mashed potato masala and deep fry the peppers after dipping them in batter made of garbanzo flour and Indian spices. Perfect snack on a rainy day with a cup of hot chai
I fill mine with a mixture of Bhuna channa/sesame ground with tamarind, cumin, Mint leaves, coriander leaves and green chilies. Then I dip it gramflour/chickpea flour batter and deep fry. I will try your version.
Oooh yum!
Those sound absolutely delicious!!! I love anything with mashed potatoes and spices.
I have fallen completely in love with Indian food !
Bc of where I live and the people who own it I’m fortunate to eat really great cooking !
It seems people from India can take any dish -to include pizza and foods from around the world , add masala blends and raise them to an epic new level !
All of my family immigrated from Ireland. We Irish love our potatoes. Indian potato dishes have really have given me more ways to enjoy them !
* I love spice and really love hot foods . I’ll never cook the same again . ♥️
Wow, that sounds delicious! Will try that out next time I make dynamites! Love from Ph!
"OK let's just try to finish this" has given me an idea.
Beryl, when will you release a blooper video??
Yaaassssssss!
BLOOPER TRAIN!! THAT'S A GREAT IDEA 💡 😆
The trick for dynamite is putting the cheese first before putting the meat so that the cheese would leak less
Yessss I am gonna try again I think the cheese has to get in the peoper for sure
Split the pepper and place cheese inside pepper, then meat around pepper, and finally wrapper... The cheese is insulated nicely and is the last to get the heat from the oil
@@BerylShereshewsky those dynamite would go well with sambal as a dip...
@@BerylShereshewsky You can also try using mozarella, Beryl! The fancier places here use that. Good stuff, 10/10.
Or what about wrapping the cheese with the meat, sealing it inside, and then putting that inside the pepper?
Beryl, it will also be nice to make a video on food served in wedding parties for different cultures 🤩👍🏼
This is a great idea!
OMG YESSS
The secret with dynamite (atleast on how my grandma cooks it) she stuffs the cheese first inside the chili, before the meat, make sure that the meat is packed well so that the cheese will not leak outside
I think also freezing the cheese pieces briefly might help.
I would love to see a video about ‘foods you make for people you love’ because it would include those date night foods but also cute snacks people make for their kids, or things people make for their families. Or a video about ‘favourite food your parents made for you’, because who doesn’t want a bit of a food hug. Just all the warm fuzzy food love.
I would love this! I make all kinds of specific different things for certain family members to show them love and have so much fun doing it :-) The parent made foods idea is also a great one!! I hope she sees this!
Samosa is one of my favourite dishes!! I think the Samosa in South Asia arrived from Central Asia, so the Samsa must be an ancestor of the Samosa 😊
In my family from syria we have a beautiful triangular pastry called sambusak !
I've definitely spent time wondering about the same thing
You mentioned that you traveled in Uzbekistan. I would love to see some uzbek dishes on your channel. My parents are from there and uzbek cuisine is often over looked. Every time I see somewhere that plov is russian my heart breaks a little. It's actually a very popular dish in Uzbekistan.
Plov comes from Persian food called pilau but Uzbeks have claimed it even though it's eaten in nearly every neighbouring country just under different names... Pilau, Pilaf, Pallo, Pillow, Plow and then Plov
@@saudisinaudisYou are partly right. It's sometimes hard to say from where exactly some foods originated, but like you said they have different names and different ingredients and recipes.
Plov is the best!
@@Vivi-ux4wg plov is literally the russian spelling of pilaf and it comes Afghanistan 😅
@@saudisinaudis The recipes and ingredients differ.
You could legit do a salted cod video. It's used as an ingredient in Jamaica, Mexico, and my ancestral homeland of Portugal. There are tons of delicious Portuguese main dish recipes like Bacalhau à Brás, which is codfish, onion, fried potatoes, and egg. It's simply wonderful!
Those Jamaican fritters are so reminiscent of bolinhos de bacalhau! Maybe an import from European travellers that Jamaicans made their own in time? Fascinating! And I agree, Portugal has some amazing (salted) cod dishes that are a must try 👌😁
It's used a lot in places in the Caribbean other than Jamaica, too. Puerto Rico has its own salt cod fritters, called bacalaitos, and they are great!
It’s used in my Canadian province as well!!
Bacalao guisao (PR) is my favorite salted cod dish!
She should do a salted cod video!
@@glycere i made bacalaitos today ☺️. We have them at least once a week. So good!!
Personally, I would stuff the "dynamite" in a reverse order. Split the pepper, add cheese, then meat and roll in the wrapper.
That's how I do it :)
That's how we do it
Whenever me and my Indian husband watch your videos, it's a given that our diet is going for a toss. Love from Turkey 😁😊❤
Hahaha 💕💕
It’s goat cheese and goat’s milk. “Goat cheese” is a compound noun (like washing machine). Goat’s milk describes a particular kind of milk. Milk is the noun; “goat’s” is an adjective. However, here in Wisconsin, I note that some dairy organizations use “”goat milk” and “cow milk”; others use “goat’s milk” and “cow’s milk.” This seems to be a matter of house style because the organizations are consistent with the terms cow and goat cheese as well. This might be addressed in UofC Manual of Style or in APA Style, but I’m far too comfortable at the moment to get up and look for those books. As an editor-and if not governed by an in-house style book-I would go with the most familiar usage. Which for me would be goat cheese and goat’s milk. I think that would be because we tend not to say “cow cheese” or “cow’s milk” because milk and cheese mostly came from cows and didn’t require modifiers. However, I suspect that with the surge of cheeses and milks made from plants, that may change.
I only recently learned that beryl is a kind of gemstone, and that Beryl is a jewel name, like Ruby or Pearl. I’m an elderly, mostly retired editor and I didn’t know this. So I suspect many other native English speakers don’t either. (Either that or I’ve been living under a rock.) I think your U.S. audience might like to know the meaning of your old fashioned name.
Enjoy your vlog. It’s informative and witty. And I appreciate the consistency and energy of your presentations. You’ve come up with a super smart style and deserve your success. Is that enough flattery to get you to do more vegan things?
Wrong proper English goat's cheese being from the animal. American have no clue :-) lol
My name actually comes from the Yiddish meaning Little Bear! My family is from a small shtetl in Poland and it was my grandfathers nickname there. However, yes it is also a gemstone! It was in fashion in the late 1890s-1910s in England to name your daughters after precious stones, like Ruby and Pearl as you mentioned.
@@BerylShereshewsky much better story!
@@garth56 You are correct that in the UK it’s either goat’s cheese (OED) or goats’ cheese (Cambridge). I regret that I didn’t make clear I was referring to American usage. In Webster’s Dictionary it’s goat cheese.
Chicken's Egg. Duck's egg. Quail's Egg.
I'd like to especially thank Ali for his contribution to the video! Before lockdown I spent almost a year in Kyrgyzstan with many visits to Kazakhstan, and I miss being there nearly every day. We have some Central Asian places here in New York, but it's not the same especially since we can't really get horse meat here. I've tried making boorsok, samcy and plov on my own, but it's nothing compared to when it's made from the hands of a person who's spent decades on their craft.
@vadleany
Why is everything a damned "craft" now? Someone who is cooking for their family is not honing some damned "craft". Stop using that annoying word for every freaking thing. It's super ridiculous.
And by the way, I grew up in the 1970s and occasionally our local market, right here in the USA, sold horse meat. It fell out of fashion, though, because horses are beautiful and people have them as pets.
There is also an episode of "All in the Family", a sit-com from that era, which mentions making horse for dinner. I don't recall which episode, but it was not a big deal all that long ago. Now, were that line to show up in one of today's sit-coms, people would freak.
I'm off to brush my teeth and floss, something I've been doing for over five decades. I am so damned good at my craft.
@@lisahinton9682 I've never thought I would find someone offended by the word "craft", especially when used in a nice way lol
@@lisahinton9682 calm down lisa
@@lisahinton9682 damn lisa who shit in your cornflakes
Just in case you haven't, check out uyghur restaurants. I think that's where samsa is from
One of my favorite things about your videos is seeing people submit their ideas, and getting a glimpse into their lives.
As usual, another great food episode!
Looking forward to the “Date Night Snack/meal” episode!
The Jamaican codfish fritters that I’m familiar with are flat and shallow fried like a pancake and cooked in a skillet (or on a griddle.) They cook on one side then get flipped. This makes them more accessible to those who don’t deep fry.
Thank you for pointing that out. These are not how traditional Jamaican fritters/flittas are supposed to look, but I do appreciate the effort. The shape and deep frying cooking technique of those remind me of fish cakes from other Caribbean islands. Also delicious, but not a Jamaican saltfish fritter.
Happy to see Jamaica being in the mix 🤗🇯🇲
I am totally in love with saltfish fritters. My friends would make them on dorm all the time because they’re cheap and easy to make. We normally add finely chopped bell peppers,black peppers and escallions too. The dough is normally looser than what’s seen in this video tho. Love this!
I love how she took that random little break to show us random stuff that she has while she waited for the steam to escape it was sooo cute like a little child saying look what I have...look what I got and almost the same level of excitement to
Almost 400k yayyyyy... we're all soooo proud of you Beryl 🌻🌻🌻
Oh my gosh it’s wild!!! 🤯🤯🤯
You have to include Fruta con Chile from Mexico! It’s everywhere you go, it’s in parks, at the beach, it’s the snack you take to school, to work, you’ll love it!
I was thinking the same thing. Pepino with orange and jicama were my go tos growing up, but I wondered if it was too simple to submit. But seeing pickle butts made me think maybe not lol
@@Bllue iknow! Maybe its simple but The best foods are simple!
I'm from New Orleans, and we have so much Mexican influence and culture here, being along the Gulf of Mexico. I just love it, and it definitely deserves to be represented more on the channel! If anyone can bring its many colorful, tasty dishes to a happy light for the world to see, it's Beryl.
I think its amazing to see a Jamaican recipe in your video. I'm a Jamaican who lives in London and totally get the journey of keeping our cuisine and culture a huge part of the experience of growing up/living in another country. However I must say I rarely see anyone putting egg in their Saltfish fritters, the traditional way is without egg and with lots of scallions (spring onions)
The pickle in the roll ups can be replaced with spring onions too. So good.
That sounds amazing!
Polish roses
@@thomp9054yes, that's what my husband's family calls them!! I had never heard of them before meeting him and his family, and they make them for all the special occasions. They do both versions (pickles and onions), though they use ham on the outside. 😊
Beryl, if you ever want to try making the pickle roll-ups again I'm pretty sure you can find dried chipped beef next to the corned beef hash in your local supermarket. As a native New Yorker whose mom used to make "$#!+ on a shingle" (aka creamed chipped beef on toast) when I was a kid I know it is available in NYC. Find the hash and look up to the top shelves for that distinctive glass jar with the rolled meat. Enjoy!
Hello Beryl, thank you for sharing the Jamaican fritters recipe! I’m so glad you enjoyed them!😊❤️🇯🇲🇨🇦
I love Jamaican codfish fritters and other Jamaican stryle fish. So delicious! Thanks for trying them and posting!
And thank YOU for sharing the recipe with Beryl. I'm so glad she loved them!
-Another Jamaican-Ontarian 😄
I'm here for the food, but also for the ART!! Thank you for sharing these amazing artists with us Beryl!!! You're the coolest!
Accras are one of the best things in life! Across the Caribbean we have different versions with the different islands having their own takes on a classic. Loved seeing the recipe here!
Some of my favorite snacks while growing up in the middle east are: falafels, manakeesh, feta cheese sambousek, kibbeh, lahmajoun
I love manakeesh and feta and kibbeh too!!! 😆
Lahmajoun is amazing 😍
Yey Dynamite! Love that snack! I would definitely tuck the cheese in the pepper first for minimum to no leakage!
We never used chipped beef in my MN family - it was all about the Buddig corned beef. Back in the day, that also came in squares instead of rounds which I always found more pleasing to roll.
That’s what my friend uses as well.
For the dynamitas, cheese first, then ground/minced beef or pork so that the cheese melts but remains in the roll :)
Suggestion: cold weather food or hot weather food from extreme weather countries :D!
Edit: I'd love to hear from my neighbours in the extreme North of Canada (e.g.: traditional Inuit cuisine). Love from Montréal Canada xx
I doubt that seal meat is available in NYC. Besides, the meat is most often eaten raw. Other than Bannock, I can't think of any of the names of any other foods that are eaten. Berries, and other plants of course, but that's it. It would be fascinating for sure, but hard to pull off.
@@louisejohnson6057 salmon
@@lc1371 , still probably not enough to do an episode on.
Or maybe First Nations dishes (not just Inuit) so that it will easier to source?
I like the idea of extreme climates and many tribes love in extreme climates, so it will still work.
@@PRDreams yes, if First Nations people sent in recipes along with some Inuit foods, that could work.
You should try Tostones from Venezuela, it's fried unripe plantains with cheese. Really easy and super flavorful
We eat them in Colombia too and 10/10 would recommend
Yessss so yummy!
With mayo ketchup! (PR) I definitely recommend them.
We have them in Jamaica too but plain. I love how it’s all latam/ Caribbean ppl here lol
Hi, Beryl. My mom was from Liverpool and we always ate cheese and jam sandwiches. Pretty much any cheese plus any jam plus any bread works. (And, by the way, years ago there was a show called "Good Eats" with Alton Brown as the host. He did an episode where he had three spinning wheels and made sandwiches based on whichever bread, cheese, and jam came up on each spin, except he turned it into a grilled cheese and jam sandwich. SO GOOD.)
And for some reason that cheese is called "Goat Cheese" here in America, which makes no sense, since no cheese is made out of goat. The cheese is made out of the milk of goats, so your English guest was saying "Goats' (Milk) Cheese". For some reason the name of the cheese changed in, oh, I don't know, the 1980s or so. Before that, it was Goats' Milk Cheese, or, cheese made from the milk of goats. Hope this helps!
Why would that make no sense? Everyone understands that it's made of goat milk.
I didn’t realize others also ate “pickle wraps” as I call them. I was sorta drunk and wanted a snack, so I put some leftover stuff in my fridge together. I wrapped a pickle with cheddar/Colby jack and then wrapped that with either chicken or turkey deli meat. Very yummy 🤤
Here's the thing. There are billions of people on this planet. While we are all individuals with different souls, no one is unique enough to be the only one who has done something. It's basically impossible to be 100% original. So anything you have eaten, I guarantee someone else has also eaten it. 😛
Kudos to you, Beryl. Not a lot of people in the Philippines can actually make dynamite at home. My family always resorts to just buying it outside or from street vendors because they're so tricky to make 😅 You did such a good job! Thanks for sharing :)
I learned from my mistake and am gonna remake them so the cheese doesn’t leak out!
Ah finally, I've been waiting for dynamite lumpia to be featured here. It's the bomb!
You could try Anticuchos from Peru. It’s basically grilled cow heart on a stick. Super yummy! Or if that sounds too wild, another Peruvian snack you could try is Picarones which are a donut made with pumpkin and sweet potato. Love ya!
reading this reminds me of my time studying abroad in Peru and all the food. I miss it
Tenemos muchas cosas en común en comidas en Sudamérica, acá en Chile también comemos picarones, creo que llegaron desde el norte de hecho, aunque los comemos más en el sur en invierno. Saludos!
Omg I loooove Anticuchos❤️❤️
My dad used to make cod cakes out of salt cod. He made them very similarly to crabcakes but substituted cod for the crab. They were amazing!
Omg. Dynamite is the BEST!!
Yeah I love it also, the cheese,the ground meat ,the spicy pepper wrapped in lumpia wrapper and deep fry , Oh men, it's a bomb!
So interesting that the Jamaica fritters have almost the same ingredients as portuguese patanistas de bacalhau… salted cod is very used in Portugal! Funny how we are verry far away from each others, but the food always keep us close. Thank you for sharing :)
I was curious too, since Puerto Rico (island near Jamaica) also has salted cod dishes. Turns out it was brought to the islands by slave traders/plantation owners since it was a good method of preserving cheap food (cod) back then, to feed the slaves. Food history is so fascinating!
We have bacalaitos in Puerto Rico almost identical to the Jamaican fritters we just make ours flat and they are usually crunchy and a little soft on the inside. Ingredients are slightly different but not by much
@@melissaestrella3242 oh boy I remember eating those. Good days. Good happy days.
Actually it's not that surprising because most of the colonizers in the Caribbean were from the Iberic peninsula so we adopted a lot of their cuisine and it was mixed with the native and African cuisine. We eat a lot of saltedcod all over the Caribbean but I think Puerto Rico and Jamaica is were is consume the most in the mayor Antilles.
It looks so tasty!
Hi I'm submitting from Lebanon I'm suggesting meghli as a sweet spiced snack popular in the levant area. It is a delicious rice pudding spiced with anise cardamom and caraway. It celebrates a newborn too.
omg! i've never heard anyone talk about pickle roll-ups. i grew up in the Midwest and my grandma makes them every Christmas too (but with ham instead of chipped beef). they were my favorite snack at parties and once i stopped eating meat, my grandma would make them for me with tortillas instead of meat for me. she would also sneak me all the pickle butts before guests arrived.
Hi beryl! Greetings from Mauritius. i would love for you to try the mauritian cuisine, which is very similar to indian cuisine as most of our ancestors come from India. Snacks which you can try are the Mauritian Banana Fritters (sweet) or the Chilli Dhall Popper (a savory popper which you make using split peas). cheers
mauritian people have indian ancestors???/ WHAAAAAAT? dude I had no idea, that's so cool. Mauritius is a really popular filming spot for bollywood too. I just checked online, and your physical features are almost identical to Indians. So cool
What's Chilli Dhall Popper? Gateau piment?
Mauritius 🇲🇺 in the house...awesome. you guys speak Creole like us Haitians. Good to see the representation in the comments...
Marinated peppadew chillis stuffed with cream cheese and rolled in salami is my favourite snack. Will try it with gherkin pickle next time 😋🏴
That sounds absolutely delicious! 🤤 In the southern United States we have something similar called a jalapeño popper. Essentially it’s a jalapeño stuffed with cream cheese and wrapped in bacon!
@@meganlanham25 ooh, that sounds wonderful 😍
The Jalapeño snack :
Try putting the cheese first into the pepper then the meat it will seal the cheese and keep it from oozing out
I almost reflexively add "and thorough" any time someone says "is a good _____" and I get a lot of blank looks in return. Such a good movie with a stellar cast and so many great quotes. I need to re-watch it. The dude abides.
Loved the videos! Amazing as always. I really need to try some of these recipes out, they look super simple to make and tasty as well.
I make pickle roll ups all the time! Though I use baby dills, lunch meat, and a thin slice of cheese, usually swiss. Easy to assemble straight out of the fridge! Also, another way I like to use lingonberry jam is on waffles with Ski Queen cheese - I discovered it when digging into Norwegian recipes trying to connect to my heritage and it's so good.
Haha, I knew from how you added the cheese and the wrapper the cheese would leak out haha.
Add the cheese first inside and then the meat, making the cheese insulated inside the pepper and the meat. I also suggest getting longer green chilis~ ^^
Your videos are so calming. I have been wanting to visit all of these places and it is great that we can visit parts of them with food!
Love your videos Beryl. Thank you for these amazing videos. ❤️
That pickle in cream cheese and salami is totally my thing. I can't wait to make them. Thank you ❤
I’m making it for our thanksgiving holiday haha
@@BerylShereshewsky great idea. Being in Canada we already had Thanksgiving, but I'll definitely try making it over Christmas. Have a wonderful, blessed Thanksgiving.
@@BerylShereshewsky if you can find nippy peppers (Bruno’s wax peppers) you can also do the salami cream cheese roll up and add in a nippy pepper (with or without seeds, sliced in half if a whole one is too much) - no need to cut into a pinwheel, just eat as is. We used to do the pickles the same way - except cut the pickle in half lengthwise for a different ratio of ingredients.
i always look forward to the uploads. beryl is a joy to watch and of course, learning about other cuisines!
So happy to see the pickle roll ups! Such a childhood favorite for me. We always used ham. Made me smile immediately to see it!
Always love your videos !
In France, we often have toasts with goat cheese and honey. You can sprinkle some walnuts on the top.
Goats cheese, honey and walnuts is such a good combination- I love it on bread.
I make this too with baguette. I started making it when I was living in Hawaii actually!
That sounds delicious
Hi, I'm the girl that posted the cream cheese recipe, Jixie.
Actually, the recipe I submitted was inspired by a baked camembert from a French restaurant in Manchester city centre. It was so delicious. I also tried goat's cheese and honey and it was equally delicious.
The dynamite lumpia looks like the PERFECT thing ever! Will definitely try it.
I remember these pickle snacks were also featured on a kid's cooking show back in the 90's! I'm in Canada, so I think it was filmed in Toronto, but the show was called "Surf's Up, Let's Cook" There's a few clips on TH-cam and the pickles are in the "snacks and sandwiches" segment. They called them "pickle-power wrap snacks" :)
One of the things I enjoy about your channel is all the videos and comments from people all over the world. Food unites us!
It makes my heart SO happy to see your videos pop up Beryl! LOVE what you do and LOVE your passion for other cultures! I will never get enough of your content!
I'm agree it's cheerful and interesting!
@@monlifes this was the content I needed growing up 😁🥰
My mom loves toasted bread or English muffins with cream cheese and grape jelly. Very similar in spirit to the goat cheese and jam.
Yum. I love English muffins.
Welch's concord grape jam! 🥰
A snack I make here in Canada is I take a banana and mash it up with peanut butter, cinnamon, and sometimes cocoa powder or hot chocolate powder. Bonus points if you freeze the banana beforehand and make banana ice cream! It's so good
Those fritters are my absolute favourite Jamaican snack!!! I have a friend who makes them for me periodically as a treat (bless her) and they are way beyond heavenly!!!
My family makes the pickle roll ups but we use ham for the meat. We also do the roll ups and instead of pickles we put green onions and call them firecrackers.
Cute!!!
I also grew up with ham, cream cheese, & scallion roll-ups! My mom called them pinwheels. But I love the name firecrackers. I think I’ll make a spicy version and call them that!
The jamaican fritters are very similar to Bacalaitos from PR 🇵🇷 i looove bacalaitos, i haven’t had them in forever. Foods with salted cod are some pf my all time favorties.
I love that I've started recognizing the people who share the recipes and videos :)
Oh man I am definitely making those salted cod fritters. We traditionally eat dried/salted cod for Christmas Eve in Croatia and I’m excited to make these as an appetizer for the holiday!
Wow dynamite!!! Favourite!!!,😊👍😊
Beryl I was definitely able to take your pickle wraps rec ipes to the next level, using stuff that I had in my fridge today. I took one of the garlic pickle dills in my fridge, cut it in half, then laid out several thin slices of finochio salami (peppery fennel flavoured salami), spread it with some Boursin Garlic and Herbs goat cheese (miraculous choice), ands rolled up the half pickles in the finocchio salami spread with Boursin cheese................ hmmmmmmmm, great!
Pure ambrosia in the world of pickles, cream cheese, salami universe!
Watching your videos while I eat my meal has become my new routine 😀😀
For a person who is staying away from home, your video makes me feel connected to so many other people like me.
Love you Beryl !!!
I'm so glad I discovered Beryl's channel tonight. I've been watching these videos for hours.
I love Bokksu!! Used it for a long time and the snacks took me right back to when I was in Japan :)
honestly I agree I was like send me a box and I'll decide and when i got the box i was like WHAT!!!!!!!!!! its so nice!
Beryl, I really enjoyed this video! I enjoy all of your cooking/introducing us to food from all over the world. Can we have another “toast” episode? I love those! 😁
Yes yes 🙌
This was so fun! Salt cod is one of my favorite foods. My Dad used to make cod cakes, with salt cod and it was always something to look forward to!
We make the pickle rollups with pickled asparagus spears and deli ham. It's a little less salty, but still has that same meat-creamcheese-pickled veggie crunch to it. I've always associated it with Christmastime too, since it's a traditional snack we bring along to potlucks and parties
Hey beryl, try a "Blood food" episode! Haha we, filipinos, already have one for ya! Haha
ok YES i have been thinking to do this!!!!
I second the motion! It should be good for a Halloween special, but it can be good on other seasons as well. ☺️
@@BerylShereshewsky Sweden has blood "pudding" with lingon berry jam! (the pudding isn't sweet)
I'd like to suggest Puerto Rican morcilla too.
South Korea also has blood food as well.
love to see you do some bbq episode. Just curious for different ways on how to cook them and what they taste like.
I love your videos so much! Thanks for making my day! The kazakh samsa was basically the same thing as indian samosa (probably one of the most famous snacks in India) its just that instead of beef we use a potato filling :)
I love your posts. You are so down to earth and normal! It's fascinating to see different foods from around the world. My favourite snack is bagel with plain cream cheese and raspberry conserve x
Beryl: my dad was in the Navy, and they called prepared chipped beef on toast, “Shit on a Shingle.” I am CERTAIN one could find it in a BODEGA. It is not the kind of thing one will find in a normal, NE coastal grocery store. Try a bodega. Try a few. I know it is in there.
Some people call regular 'ol ground beef in gravy the same thing. Yum
@@rubynelson1164 my dad would put roast chicken scraps in a roux then pour it over stale toast for an end-of-pay-cycle meal. If it was tasty it was “chicken a la king” but if it was lumpy and bad, it was “shit on a shingle”. I then grew up and learned he was a good frugal cook but very bad at names.
@@vysharra Sounds good to me. End of pay period or not.
My family also eats shit on a shingle (aka SOS)!! I had it all the time growing up
My dad was in the Navy too and I love some SOS but we called it dried beef gravy cause my mom would never cuss 😂 he passed away in May and everytime I make it now I miss him so much
I'm in love with you Beryl. Your videos are just amazing and I love artist's appreciation part ❤️
I loved the bookshelf show and tell. More please!
I so glad you started this channel. The was a big fan if your work before, so this is great 👍
I love how we have similar food across countries... India has the samosa and a vegetarian version of deep fried chillies.
The Jamaican fritter looks a lot like a salted cod krokette (called "bolinho de bacalhau") we have in Brazil - but I'm not sure if it's a Brazilian or Portuguese snack. The main difference seems to be on the batter - we use potato puree to give it some creaminess. :)
We in Brasil love them, but is portuguese,
Thank you for always doing such great videos. Your personality and the sharing of different worldviews is exactly what this world needs right now.
We do the pickles wraps for holidays here as well (Missouri). My cousins husband introduced them to us but they used honey ham. Love the idea is making it into a dip or spread.
Oooh honey ham makes sense! That would add a nice sweet element!
I often don't realize that my totally stereotypical Midwestern favorite foods are in fact something you only find in the Midwest. Similarly I didn't know the rest of the world didn't do pickle rollups. We also do pickles in a tortilla with peanut butter. It's fantastic on a hot day when salt and carbs are life.
I'm gonna try peanut butter and pickle wraps that sounds fab
I’m also from the Midwest! I get so excited when I see Midwest recipes and people in the comments from the Midwest haha
Oh dang that sounds amazing - do you use sweet pickles or like gherkin pickles?
@@AddictedToMusic95 I use dill but sweet sounds amazing, too!
In our family we make pickle roll ups with slices of smoked deli ham, so good. I've also made it as a dip by chopping the ham and pickle (or using dill relish) then mixing it into softened or whipped cream cheese.
A little tip...Here in the southern U.S., chipped beef comes in a jar on the canned meat aisle. The pickle roll-ups can also be made with any deli ham. They are a fairly common party snack in our region.
In Denmark cheese and jam is a normal combo on bread. We eat it for breakfast and its the best. my fave is a really mature aged stinky cheese with strawberry jam.
I love to have toast with goat cheese and honey, but I will definitely have it with jam next time!
Actually I had never thought about having goats cheese with honey, but a commenter for this channel told me about it, and since then I have loved honey with goats cheese on bread. In fact, had that as a snack today.
My favorite snacks are Welsh-cakes a.k.a. bakestones (Welsh: "pice ar y maen", pronounced "P. K. arra mine"). They are so much more than their simple ingredients would suggest. Please make them!
with a smear of salted butter on one side
My hubby used to make the "pickle dogs" for family get-togethers. Our favorite version was with turkey pastrami with a peppered edge and lower fat Neufchatel cream cheese. They were always a hit. Loved seeing these in this video. 💜
My family makes the cream cheese and meat wraps in different ways. Sometimes,it's thinly sliced roast beef, cream cheese and the wrapped around a spring onion. They also do ham, cream cheese mixed with dill relish, wrapped around a spring onion.
Interesting that you weren’t able to find dried beef in NYC. My mom always chopped it up to cover cheese ball instead of nuts and in North Carolina it’s in regular grocery stores.
OMG the salted cod fritters from Jamaica are almost the same thing we have here in Portugal!!
Bolinhos de bacalhau or Pataniscas It's .... really almost identical.
I wouldn't be surprised if it was influenced by those dishes, the Spanish colonized Jamaica first for like a century before the English captured it and their main slave trading partners at the time was Portugal.
Jamaica's motto is "Out of many, One people" because our culture and cuisine are a result of a multicultural heritage (slaves, indentured laborers, colonialists and immigrants). You'll also find that in our language, Patois, there are words from other countries.
thanks to all your contributors... wow so many foods to choose from. good thing i found this channel!
Loved this video so much! Snacks are my favorite and now I have some great, new ideas.
Also, I picked up some Maggi hot & sweet a few weeks ago from our local Asian Seafood Market inspired by you, Beryl. And wow! I'm pouring it on everything now!! :)