I am so happy you liked the monkey butter! I love it on pork and whenever I have oatmeal.

@RatTaxi

2 жыл бұрын

Q, I cannot WAIT to try this and to tell my family. On waffles, ice cream, pancakes, oatmeal, a sweet grits thing...what WON'T IT be good on? I'm so excited. 🍌❤🍍❤🍋🥥

@RatTaxi

2 жыл бұрын

How long does it usually keep in the fridge? Wondering how large of a batch to make.

@gothgirl66673

2 жыл бұрын

Oh, that would be so good in oatmeal, have to try that.

@tonyadull

2 жыл бұрын

Sounds delicious and so funny. No monkeys were harmed in the making of this dish!!! Lol!!

@IlexOpacaLP

2 жыл бұрын

Thank you for sharing monkey butter with us! It seems amaaazing. I really want to try it in some plain yogurt for dessert. I can't wait to make my own!

Thanks for having me, Beryl! I quite enjoyed filming and your reaction was everything I hoped it would be! If anyone’s curious, I’m from Tassie, so the Cheese Devils, you wouldn’t have heard about them on the mainland. I was actually tempted to put down “Tasmania”, as it was a local thing but of course, I didn’t wanna be a separatist ;) The language that I’m speaking is palawa kani, the reconstructed aboriginal language of Tasmania. Just wanted to mention that as well! Lastly, any questions - throw them at me! Cheers! x

@Kelga80

2 жыл бұрын

I think it sounds delicious. I was raised with a mom who loves Worcestershire sauce. I love the addition of that.

@lemonlime8363

2 жыл бұрын

I just made a cheese devil for breakfast and it’s delicious! My son would love it. Do you typically use cheddar? I used mozzarella & gruyere because it’s all I had. I think cheddar would be better tho 😉

@spike5954

2 жыл бұрын

@@lemonlime8363 hi hi! Just cheddar usually :) the reason why it’s nicknamed Bogan bread is cause you can use whatever you have in your cupboard as a way to use up leftover bacon/bread, but your combo sounds good too! Also, for a bit of indulgence, you can add some pineapple too ;)

@lmaree200886

2 жыл бұрын

@@spike5954 G’day from regional Victoria! Looks like cheese devils or devil toast as I’ve heard it being is definitely mainly a Tassie thing! I heard of it when I visited Poatina Village on a Hillsong youth camp trip from Sydney about 18 years ago! It was actually served to us for breakfast in the catering hall. Now I make it every now and then but I up the ante a bit by adding locally made Beerenberg tomato chutney or onion relish on it before melting 🤤 Also didn’t realise that food tech classes aren’t common overseas! Way to go Aussie schools!

@Ravenesque

2 жыл бұрын

@@spike5954 Ive just read up a little bit (ten mins googling) on palawa kani and it sounds fascinating. Could you tell a fellow linguist a bit more about it? I was very interested to read that learning it is only encouraged where it is spoken and copyrighted material is not availible internationally.

The toast episodes are my favorite. Please never stop doing them. They're the *most* accessible for everyone watching to try!

@candicehoneycutt4318

2 жыл бұрын

And the backstory is hilarious lmao. She asked for toast videos like for drinks and the internet sent her literal toast videos

@yvonnepalmquist8676

2 жыл бұрын

@@candicehoneycutt4318 is that true? That is hilarious.

@candicehoneycutt4318

2 жыл бұрын

@@yvonnepalmquist8676 Yes it is. Beryl said it in one of her toast videos

I love that the Australian man mentioned his territorial acknowledgement in his segment! Love to see that :)

Back in the good old days - we had electives, and one of those electives was Home Ec, or Home Economics. Both cooking and sewing were taught. First day of class on the cooking side we learned how to make Pâte à Choux, which we then used to make cream puffs. On the sewing side we learned how to use and follow a pattern to sew a garment. Both classes we VERY beneficial. More awesome electives, now long forgotten - Metal Shop, Wood Shop, Jewelry creation and casting, Power Mechanics… All of these elective classes inspired so many to go on to technical schools and learn a very marketable trade that would provide them and their families with income security for a lifetime. A liberal arts education isn’t for everyone. The world needs Journeymen Tradesmen, too.

@majo3423

2 жыл бұрын

I took home ec. We learned to cook and sew. I sewed a dress and hemmed it too short so when I wore it to school I got sent to the principals office. It was at the time Twiggy was famous and I copied everything about her. And that’s my memory of home ec. 🤣👵🏻

@anastasiarene3130

2 жыл бұрын

We had that too! We did the Pâte à Choux as well and made popovers and used a Simplicity pattern to make a wrap skirt (Diane von Furstenburg had just come out with her infamous wrap dress so wrap dresses and skirts were al the rage at the time!). Still have that pattern around here someplace...

@quintressadennis4597

2 жыл бұрын

We had home economics in middle school. I loved it!

@gloriastone3211

2 жыл бұрын

I took home ec in high school. Kids are really missing out these days. Cooking and sewing are essential life skills that everyone should know. You don't have to be good enough to sew a dress, but if you can learn to sew a button on or hem some pants, you're good to go!

@candicehoneycutt4318

2 жыл бұрын

I took a cooking class in my last year of high school. It was mostly the kind of class they'd schedule you for if there wasn't anywhere else to put you. My only other options were either gym class or journalism. I learned basically nothing from it tbh. My poor teacher had an $800 budget to last the ENTIRE year for all of her classes, not just the cooking one. We cooked maybe once a week if we were lucky and the things we did cook were *super* basic. I got a lot more out of just trying to cook stuff on my own at home.

Great video! 🍅🍞 Just wanted to make some clarifications from the "pan tumaca" one from someone from Catalonia. Actually what you've tried is the version made outside of Catalonia, in the rest of Spain. The original that we still make everywhere here ( you won't see grated tomato in Catalonia) is just a tomato "de sucar", that means "to spread", and you just cut it in half and spread it arround the toast. Then top it with some salt and olive oil. Also the toast wouldn't be a baguette, it would be "pà de pagès" that stands for farmers bread. It's a sourdough bread. This is pretty funny I think: the name its not pan tumaca it's actually "Pà amb tomàquet", that stands for bread with tomato in catalan. "Pan tumaca" is what it sounds like to spanish speakers that can't pronunce it because of fonetic reasons. I also wanted to share the humble origin of this dish. It started because people did not have a lot of money and could not afford to waste food. So when the bread was too hard they would spread tomato into it to make it moist and be able to eat it. Here now we eat pà amb tomàquet for breakfast, as a side to every meal and with every sandwich. Sorry if I made grammar mistakes. Thank you if you read until here! ❤️

@andyqv-goodvibes1900

Жыл бұрын

i was looking for this comment! I'm born and raised in Barcelona and Catalan in ancestry (been in California for 9 years now though) and yes, everything you said is accurate and honestly I had never even heard "pan tumaca" when visiting other parts of Spain so when I saw it I was like what?? Anyway, thank you for clarifying for everyone! :) Gràcies pel comentari :)

@christinehjorth9559

Жыл бұрын

Greetings from Denmark ♥️ Had a friend from Catalonien, who made it…. She was not happy with me, egen I disede it with gadeliv and salt 😂🤣 Perhaps explain how Catelonia differ from Spain…. Most European people are not even aware….

@alladinsane80

11 ай бұрын

I know it as "Pa amb oli" from childhood holidays in Spain. And just like you said, I rub the garlic and the tomato directly on the toasted bread, then top it with olive oil and sea salt flakes, sometimes I like a little pepper. I must say it works on all kinds of bread, Sourdough, french baguette, ciabatta...just needs to be well toasted to be able to "grate" everything on it.

@LaughterCigar

10 ай бұрын

@@alladinsane80 Did you spend time in the Balearic Islands? "Pa amb oli" is how we call Pa amb tomàquet

A tidbit about ajvar, it is made all over Balkans (Croatia, Serbia, Bosnia, Macedonia, Albania etc) and the recipe you made is sort of a base, where depending on the country and even a family tradition, other veggies are roasted along too. We eat it with everything, and quite often with meat and barbecue and it is usually made in large batches in fall to last for a whole year. Most people prefer to make it at home, even if widely available in stores, since as you probably already know, home-made is much much better :) you should definitely explore more of balkans cuisine, there are some true gems around here!

@rosalesenrique

2 жыл бұрын

May I ask what other things you could typically add? :)

@ariotembeleski1180

2 жыл бұрын

@@rosalesenrique i have a family that's mixed nationalities ( Serbian, Macedonian, Croatian, Bosnian), and all of my relatives have their own thing they add to it. My mother adds small tomato to make it a bit more sour and acidic, my grandmother adds shredded carrots to make it a bit more thick, my aunt likes it spicy so she adds hot peppers, my other aunt loves a crunch so she adds garlic bits and dried peppers... Everyone makes it different, and every family has their own thing. But the best part is when we all exchange them at family gatherings ( everyone brings a jar) and we get a little bit of their love in each bite. Ajvar is just something that connects all our Balkan brothers and sisters ❤️

@rosalesenrique

2 жыл бұрын

@@ariotembeleski1180 wow thank you so much for sharing all the different ways your family makes it! I guess i’ll have to try all of those and decide what i like best lol! I dont know much about Balkan food so i’m really happy that we have a great and kind community here at beryl’s channel :) hugs from the philippines!

@GenXBecks

2 жыл бұрын

It was interesting the viewer mentioned she is half Italian because something about this recipe reminded me of caponata.

@debradowling800

2 жыл бұрын

@@GenXBecks was thinking that myself.

Ravens and other corvidae are so intelligent, fascinating birds really.

@jeffjones4654

2 жыл бұрын

Fun fact: Blue Jays are corvids.

@donttalktomebye

2 жыл бұрын

YES YES YES!!!! i agree. corvidae is my fave bird family

Ajvar is such a beautiful thing, all peoples in the Balkans make it and eat it. Our grannies would prepare it in gigantic pots during summer to prepare for winter. Ajvar is home. She's is right about Balkan foods: the world should get to know about it

We do give Ayvar as gift. Everyone loves Macedonian Ayvar. You definitely need to fry it a bit more, until it leaves a "path" in the pan. And also, have it with some white (feta) cheese crumbled on top.

Hi, Beryl. The reason you're tasting alcohol is there was alcohol in it. The bananas contain ethanol and the pineapples contain natural yeast. Boil with sugar and an acidic like lemon juice and you get a quick "mash" or fermented jam.

@BerylShereshewsky

2 жыл бұрын

Oh my gosh!!!!

@RovingJack

2 жыл бұрын

@@BerylShereshewsky no, bananas are not alcoholic. and the pineapples acidity can actually inhibit fermentation, yeast is pretty much everywhere (it's why you can start a sourdough culture with flour and water with just a bit of cheese cloth over the jar mouth) boiling would kill most fermentation and the fermentation to reach a tastable level of alcohol would take more than an afternoon of letting it sit.

@RovingJack

2 жыл бұрын

@@BerylShereshewsky likely the pinnapple, coconut flavor reminds of some mixed drinks and the astringency of the pineapple can seem similar to the alcoholic feel in your mouth, at least enough to remind you of alcohol.

@bobbymckenney1080

2 жыл бұрын

@@j0llibee123 look it up before you speak. You avoid looking dumb that way.

@RovingJack

2 жыл бұрын

@@bobbymckenney1080 having brewed mead with fruits of varying acidity, to 17% abv, it's not impossible to brew a sort of wine, but you will need to dilute this mix with some water, and the yeast will still struggle with the acidity, and even then you will not likely get any alcohol to be able to taste it within less than a day. The yeast need time to work, and you would notice a slight carbonation first before alcohol, and a slightly cloudy and bready flavor. Boiling also generally kills the natural yeast in the mix (it's one of the ways you can stop the ferment early to maintain a sweetness in a mead or cider, and to prevent additional carbonation building up in sealed bottles and making a 'bottle bomb'). If you intend it to ferment after a boil you will generally need to introduce yeast to it again. you could use special yeasts for higher ABV, but you can get away with basic bakers yeast just fine. It just caps out at a certain ABV earlier than some special strains. and natural wild yeast is a gamble on what sort of ABV you can get from it.

Beryl reviewing the most common winter dish in Macedonia just made my day. I called it a winter dish because almost every house here makes it in large pots over a wood-fired stove in Autumn and cause it's that delicious if you have some ajvar left over in march you're a lucky person. The recipe was on point but my family tends to cook it more and make it thicker. Next time try it with some white cheese like feta or any Balkan white cheese on the side and it will blow your mids

Ok, I'm crying a little bit in catalan ;)… Traditional Pa amb tomàquet (sounds like Pantumaca) is definitely not grating your tomatoes… I mean, sure, you can do that, if your tomatoes are not ripe enough (or are not from the right kind), and for hotels or restaurants it's easier to make without wasting product… but the traditional one, the one we make at home is by slicing the tomato in half, and rubing it hard against the toast. The rest, garlic, salt and oil is the same. The result flavourwise is similar, but in this way you soak not homogenously the tomato against the bread, and normally you have less tomato and more juice on the toast. Then you may add whatever it pleases you on top… curated ham, cheese, salmon… or nothing, just by itself it's delicious! Pilar's way is a common one, but if you come to Catalonia, you'll see it different, you have a small bowl with small tomatoes and some garlic cloves, ready to set ;) A great episode as usual! :D

@emmypratt8199

2 жыл бұрын

yes, thank you! I lived in Barcelona when I was a kid and I was sad to hear the recommendation was to grate the tomatoes. Much better and more authentic is rubbing the garlic and tomatoes on the bread, then drizzle with olive oil. love all your videos, Beryl!!!!

@andreeab436

2 жыл бұрын

Yesss, rub the tomato! 🍅 It’s soooo tasty! I eat it so often since I was introduced to pa amb tomaquet and I looooove it 😻

@aliciainvernongarrido2315

2 жыл бұрын

I was about to write the same thing jajajajja! Pa amb tomàquet💜

@TulinaL

2 жыл бұрын

ALL THE YES, but also you'd need the right kind of tomato, so it makes sense to grate it. Still, I'm glad it was here, but also sad that Pilar couldn't really explain how absurdly dear and important pa amb tomàquet is in Catalonia.

@maricarmefs

2 жыл бұрын

Absolutely right. I felt so disappointed when Pilar explained that you had to grate the tomato... The real way to prepare "pa amb tomàquet" is much more easy. Moreover, by rubbing the tomato, you transfer the tomato flavor to the bread, as it happens with the garlic (which is also optional).

After the banana jam recipe, I feel like we need an international preserves series!

LET'S DO TOAST A MILLION MORE TIMES!

There’s a place in west philly that makes “Magic Toast”. It’s just cream cheese, olive oil, & nutritional yeast 🙂 I’ve since added everything but the bagel seasoning on it, but the original is a favorite for my husband.

@loveforeva12

2 жыл бұрын

Where is this at? I’d like to try

@duallove6909

2 жыл бұрын

Is this a topping on a toast?

@johrathbun

2 жыл бұрын

Sounds divine! Love popcorn with nutritional yeast, too!

@gigigirl281

2 жыл бұрын

that sounds SO good, for sure trying it!

@EmiLovesHamiAnBambii

2 жыл бұрын

Nutritional yeast is such a weird thing but it's SO GOOD

That Spanish dish is such a life hack. Never thought of grating tomatoes. And thank you for the Macedonian recipe. Finally, I get to try something from there

6:50 One thing to note about Ajvar is that it isn't meant to be made with bell peppers. In the balkans we have a special variety of pepper called "Ajvarka" (ajvar pepper) which superficially resembles a bell pepper but has a much thicker body and it's a lot sweeter than regular peppers. The pepper to eggplant ratio is also a bit off. Eggplant is usually used as a filler, but the traditional and also premium way of making ajvar is with peppers only.

@zesky6654

2 жыл бұрын

Also, it's almost always eaten with crumbled white cheese (very similar to greek/bulgarian feta).

@Nemshee

2 жыл бұрын

Ajvar is easily available to buy here but if I wanted to make it myself are those Ajvarka the peppers (or as we say Paprika) that are bit more elongated than bell peppers? (We call them Spitzpaprika)

@zesky6654

2 жыл бұрын

@@Nemshee I looked them up, they look pretty similar. The main thing to look out for when choosing a pepper for ajvar is to make sure it's thick and sweet. It should have the sweetness level of a ripe watermelon and it should be a bit thicker than a bell pepper.

@nataliestanchevski4628

2 жыл бұрын

In Toronto Canada my family uses Sheppard peppers and very rarely ever add eggplant, but I think every family has a slightly different recipe and method. You also have to adapt and compromise sometimes once you leave the mothercountry. For example, I don't make a fire in my backyard to cook the ajvar lol.

@johanabi

2 жыл бұрын

The great thing about food is that it’s often different regionally, or even between families! Plus, you can often switch out ingredients for what’s accessible to you, either because of location or cost! That’s one of the fun things about this channel :)

One curious fact about the words pan tumaca is that they are neither Spanish nor Catalan. The original preparation is Catalan "pa amb tomàquet", preferably made from a big rustic loaf called "pa de pagès"(litteraly peasant's bread), where instead of grating your tomato you just cut it in half and rub it on your toast without any other ceremony! Then you add salt and olive oil and it can be eaten on its own or be the base for other preparations. Any catalan sandwich you can eat, either at home or on the street, is made from pa amb tomàquet. The biggest classic though is "pa amb tomàquet i pernil", that is: with serrano ham on top. When this preparation became popular all around Spain (and god knows it is the most popular toast in the country) Spanish speaking restaurant and bar owners started writing phonetically what they heard in Catalan : pa amb tomàquet became pan tumaca. But very often people also say "pan con tomate" which is the litteral translation to Spanish!

@mariaaguadoball3407

2 жыл бұрын

I came here to say basically this.

@sunsundayson

2 жыл бұрын

@@mariaaguadoball3407 same haha

@sarab6167

2 жыл бұрын

A més es fa amb "tomàtigues de ramallet", no tomàtigues normals, que permeten que es fregui sense això de rallar-ho... "Also is made with "tomàtigues de ramallet" , not regular tomatoes. This allows to spread the tomato easily without a cheesegrater..."

@clarachevalier6794

2 жыл бұрын

@@sarab6167 exacte! Tot un art.

@Lalairu

2 жыл бұрын

Ya decia yo que no me sonaba que se rallara el tomate 😂

Hell yeah, ajvar! As a Macedonian I approve. All Balkan countries have a version of ajvar, but Macedonian peppers are famously delicious, so it's the best. Beryl, add some white cheese or feta, it's the best combo. You can also buy it in stores. We make it in big batches over a wood fire, and the whole family helps.

I am from Romania but have been studying and living in Germany. I loved the Macedonian recipe as we have two very similar ones at home. One is vinete which is roasted eggplant with garlic and mayo spread and zacusca which is roasted eggplant, pepper, onion, and tomato spread, very similar to the Macedonian ajvar. Very happy more Eastern European recipes are featured since I believe they are so underrated. Have a wonderful day!!!

@adedow1333

2 жыл бұрын

My husband lived there for a few years and has many fond memories of zacusca. Cheers!

@txpepper

2 жыл бұрын

Salata de Vinete....yum! Breakfast, lunch and dinner time is not often enough. 😋

@bethanya99

2 жыл бұрын

Please submit some of your recipes to Beryl! I haven't had many, but EVERY eastern European dish I have had I've loved and would like to be exposed to more!

Yesss! As a vegan, I’m really excited that I can try 3 out of the 4 versions of toast here 😁 monkey butter sounds so interesting!

@lmaree200886

2 жыл бұрын

You can try the devil toast with vegan cheese 😁

@lmaree200886

2 жыл бұрын

@Kattrap Or better yet look for that vegan bacon seasoning instead (forget the name) cause I can’t find vegan bacon bits at all!

@quintressadennis4597

2 жыл бұрын

Yay!

@lmaree200886

2 жыл бұрын

@Kattrap Haven't been able to find those for a number of years now. I did see a new brand called Belladotti salad toppers in a bag the last time I did online shopping at Woolies, just confirmed those are vegan!

@sustainablyrecca

2 жыл бұрын

Yaaaaaas! Samesies!

Being vegetarian, I was really excited to try avjar and Tumaca.I just made the macedonian avjar and omg delicious! It was so easy, I will do it a lot. Tumaca is such an easy food for breakfast, i never thought of doing the tomatos like this. A wonderful surprise

Hi Beryl, Please do another toast episode with a UK variety. Similar to the Australian toast the UK has Welsh Rarebit which is kinda a cheese on toast with Worcester sauce. Its made by making a cheese sauce often with beer, mustard or Worcester sauce or a combination of them all. Its really hearty and comforting and a perfect autumn or winter dish.

@bigred9428

2 жыл бұрын

I just asked the guy about rarebit. I've seen several versions, but the common ingredients they all have are tomatoes, cheese, and Worcestershire sauce, so I think that is what he makes.

I live in Spain, and the Pan Tumaca (Catalan), or Tostada de Tomate in Spanish, is found in literally any bar or restaurant in Spain for breakfast, and everyone eats it at home as well. Each region of Spain has their own version, the most common is probably toasted bread with olive oil, grated tomate, and thinly sliced serrano ham on top. The garlic is from Cataluña, but very delicious!

@emilyfowler3915

2 жыл бұрын

also, SKO BUFFS :)

@BigBadWolframio

2 жыл бұрын

Also, it's written "pa amb tomaca" T^T Not hating, just letting others know :3

@TheSimbulUK

2 жыл бұрын

For me the serrano ham on top is a must jajaja

@warribe

2 жыл бұрын

I use to eat 'pan con tomate' in Alicante and it was bread, tomato, olive oil and perfection. But in my experience the bread makes a huge difference and it calls for a 'cortado' or 'leche caliente con colacao' (my favorite)

@marcosvalls8869

2 жыл бұрын

@@BigBadWolframio "Pa amb tomàquet". It translates as "bread with tomato" in Catalan language. Out of Catalonia, people who can't Catalan write it as they somehow hear it, "pantumaka", "pan tumaca", etc.

I love your toast episodes! I’ve been battling severe mental health issues for over a year now and your toast videos are so fun and inspiring. It’s hard for me to do anything especially cook for myself but these toast recipes give me an easy way to try something new. These videos have been a source of joy for me. Thank you so much Beryl !

Cheese D Cheese Devils! BOGAN BREAD! Not to mention the greatest version of Welsh Rarebit this side of the equator!. Heck Yus!!!

@spike5954

2 жыл бұрын

I found it was called bogan bread and I COULD NOT STOP LAUGHING! Glad you know what I’m talking about ;)

To my understanding, "Pan Tumaca" 's name comes from the adaptation to Spanish of "Pá amb Tomaquet" (catalonian for "Bread with Tomato"). In Catalonia (and to some extent, in the Valencian Community) you'll find it called that, while others regions adopted Pantumaca or just "Tostada con Tomate" (Toast with Tomato)

@warribe

7 ай бұрын

I lived in the comunidad valenciana and had media tostada con tomate everyday for almuerzo.. never heard of pa amb tomaquet until i went to bcn.. its all delicious, tho i dont like the garlic and id rather more of the tomato than the just rub some Catalonian places do.. i tried to recreate here in my country but i feel like our bread doesnt make justice, our tomato doesnt make justice and specially our olive oil doesnt make justice 🥲 next year ill go back to my beloved ALC and ill have a ton of it!

I love how Beryl is always so welcoming and open to new ideas!! Can’t wait for more toast videos hehehehe. Love from Australia! (P.S. can’t believe you never had cooking classes! They were the best, you would’ve loved it Beryl!)

It would be so fun to see you try out brown cheese from Norway - on toasted or untoasted brown bread (I prefer untoasted) with blueberry jam. Beware: Brown cheese is not really cheese, it's more like fudge. In other words, it's sweet. And unless you find it already sliced, you will need a cheese slicer.

@christinas.9917

2 жыл бұрын

That's a great idea! I ate so much brown cheese when I lived in Norway. For me: Toasted brown bread, butter, brown cheese :) I could never describe to people back home what it tastes like. It's just its own amazing thing

@chesca7295

2 жыл бұрын

Just Googled that cheese and it sounds SO good! Also, blueberry jam, never had that. 🤤

@smoothwaterbear

2 жыл бұрын

brunost is my favourite thing ever!! it's so expensive and also hard to find where i'm from though (finland), i've only found one place that sells it in my city :(

@smoothwaterbear

2 жыл бұрын

never had it with blueberry jam though, might have to try that!

Ajvar 🧡 I make it as a winter preserve every year at the end of the summer when it's eggplant and red pepper season. It is often a whole day friends and family event here in parts of Croatia, with vegetables roasted on open fire and then cooked in big pots also on open fire.

Me: it is 11:37 PM, time to go to bed. Beryl: OR we can travel the world in 16 mins and 39 seconds! Me: YESSS please!!

What! South Jersey girl here. We had “foods class” or “home economics” all four years of high school. It was a student favorite. We learned the basics about nutrition and cooking in general. Taught me so much. Beryl, you certainly missed out.

@SilvaDreams

2 жыл бұрын

Sadly Home Ecc. kind of died off in the 80's and 90's along with a number of other classes that were deemed "non academic" (AKA they didn't feel kids needed to know how to survive on their own)

@hollydaugherty2620

2 жыл бұрын

@@SilvaDreams To be fair, it shouldn’t be up to a public school to teach kids basic life skills. Cooking, hygiene, keeping a home, etc are all things parents should be instructing their children on as they grow. Schools are not substitutes for upbringing.

@ChoochooseU

2 жыл бұрын

Middle aka Nashville Tennessee USA here and we had “Home Economics” class available in High School & additionally for those who wanted to explore either cooking as a profession or childcare as a profession, we had an off campus option for the Juniors and Seniors to gain a higher education. (Rode a bus after lunch to get to the other campus) The education you received was regarded as credit in some colleges. It was all the same upon the graduation of my last child in the same schools system a couple years ago. On our own campus it was a school classroom but larger and a full, working kitchen was created in the space. You know- like shop class with tools and etc- except a kitchen, and we also had a little mini living room. We could also learn many topics like childcare, sewing and etc...

@ChoochooseU

2 жыл бұрын

@@hollydaugherty2620 to be even more fair, that’s ideal but truly Not how unfortunately a lot of parents parent. Kids sometimes never see an actual homemade meal at home -particularly nowadays. I think, however, the point you are missing is that while these are great classes for life skills, many people obtained a higher degree of education, which they went on to use in a career. I also believe that some of the skills like how to properly measure a dry ingredient vs a wet, how to convert a recipe, how to sew a button hole or button back on or hem your pants, how to create a working family budget etc...are skills much more likely to be used than algebra.

@nurseprac.nikki513

2 жыл бұрын

@@hollydaugherty2620 along with home economics, we also had sewing, wood shop, mechanical drawing, art and more. Our school wanted us to be well rounded adults as well as having an idea of what we might want to do in life so as far as I’m concerned, your comment was idiotic. Man, you nuts must hover over the comment section waiting for your moment to pounce. 🙄

The pepper-aubergine dip from Macedonia is very similar to a popular home recipe here, bumbu balado, which is basically tomato and chili blend cooked together. We often cooked them with aubergine

@Ravenesque

2 жыл бұрын

I had to say that five times to get it right once lol

@alwari527

2 жыл бұрын

@@Ravenesque Haha we even have several different way to say 'bumbu balado' here. But a formal Indonesian way to say it should be boom-boo bɑ (as in bark) lɑ do (as in do re mi)

I personally think 5 episodes on toast isn't enough. Bring 👏 more 👏 toast 👏

@lmaree200886

2 жыл бұрын

Toast toppings are practically limitless!

"So *berry* limited" 🤣... I have to say, that was one of your better puns lol, loved it! 💗

Speaking of odd/unique jams/jellies, my favorite family recipe is for tomato jam. Seeds and all, it’s sweet and savory, and my favorite way to consume it is on white bread toast with a good amount of butter melted on. PS I’m from Philadelphia.

@bethanya99

2 жыл бұрын

We should have a "Beryl explores Jams" episode.

In Catalonia we also eat our "pa amb Tomàquet" by literally just cutting the tomate in half and spread it over the bread (we also use it in diferent types of bread and for example in more countryside areas we like to use a good rustic bread ) lots of love!

@saiphrivas1437

2 жыл бұрын

Me dan ataques cuando veo a la gente rayar el tomate en lugar de frotrarlo; es complicarse para nada

@marcosvalls8869

2 жыл бұрын

Yes, the key is having really good tomatoes: very ripe, sweet and soft. It makes all the difference. Then you just cut the tomato in half, and rub it against the toasted bread until you get nothing left but the skin and all the pulp is in the bread.

@65fhd4d6h5

2 жыл бұрын

Yes, Pilar had no idea what she was talking about, and the way she pronounced "pa amb tomàquet" was just awful.

@marcosvalls8869

2 жыл бұрын

@@65fhd4d6h5 Don't be mean. She just calls and makes the dish the way many people out of Catalonia do. It's like people who make "karbonara" with onion, cream and bacon. Maybe it's not the original recipe, nor the right spelling, but it tastes good anyway. If some one tries to replicate a dish from your region you should feel proud.

@ainalove3492

2 жыл бұрын

Yes! Actually in hotels you see it a lot like how Pilar does it and it's good too!

I love all these toast videos because toast has such a reputation for being a plain or boring food here in the U.S. Growing up the only toast toppings I had ever really heard of were butter, jam, peanut butter, and cinnamon sugar, and even now I'll admit I don't usually get very creative with my toast. So seeing all these easy but delicious ways to eat toast is really exciting and makes me wish I'd heard of them sooner!

In the Uk we tend to have mandatory food tech lessons (Basically cooking classes) up til year 9 which was more basic foods,with some technical foods thrown in,then 10-11 you could choose as an option to do catering which focussed more on restaurant quality food and technical things like plating,preparing and timings

Hey Beryl! Love your videos! I must say though, the original name of "pan tumaca" is "pa amb tomata" or "pa amb tomàquet" which is Catalan for "bread with tomato". Here in Catalonia how we usually prepare it is by cutting the tomato in half and rubbing it on the bread instead of grating it. You should really try it on or off camera if you have the chance. It's even easier to make and a hundred times better! You can also eat it with some jamón serrano on top to get the perfect bite. I hope you enjoy it :)

Heeeey Beryl!!! A Happy Diwali to you and your husband and everyone who celebrates it! ❤️❤️❤️

I did probably 2 years of cooking classes in high school, I'm in Australia. I like making Ajvar toast and crumble feta cheese on top, it is so tasty. Also would make it as a sandwich with super fresh bread with some ham or bacon. Love your videos Beryl!💜

@tammystratford7079

2 жыл бұрын

Feta is life.

@jasaraya831

2 жыл бұрын

Ooooh both of those sound soooo good

There's a Balkan restaurant in Portland, Oregon called Two Brothers that is absolutely wonderful. They were the ones who introduced be to ajvar and I have been grateful for that.

I love how your pots and pans look like they’ve been used a lot! ❤️

@BerylShereshewsky

2 жыл бұрын

Hahaha oh my gosh yes I was thinking do I need to replace them for the video but like that seems silly right?! In just cooking from home and like we all have cooked in pans?

SLAVS REPRESENTING WITH THE AJVAR Try pašteta and then ajvar on top of it. So good. Even better when you use the spicy version of ajvar. As an Aussie Croat I feel very represented today lmao. P.S. you very possibly did have it in Russia. Same same but different. It's like family recipes of the same dish lol

I am always so happy to see people do indigenous land acknowledgements ❤️

As always awesome!!!!

I just made the Avjar, it's absolutely amazing! My new favorite spread

I cannot express how much I love these videos ❤

I absolutely love these toast episodes!!

Love the toast episodes!!! Keep 'em coming!

I love bananas on toast for breakfast or supper, and can't wait to try monkey butter. I've not tried ajvar, but had the Bulgarian version, ljutenica. So delicious when fresh

I live about 30 minutes from Mauldin, S.C.and dated a guy for two years that lived in Mauldin. I have neeeeeever heard of monkey butter. It sounds absolutely amazing and I’m highly upset I haven’t had this yet.

@EsmeChat

2 жыл бұрын

Then try making it:)

@quintressadennis4597

2 жыл бұрын

Really?! Well we should get to know one another. I'll be making some more for the holidays because my family loves it.

Ajvar is an absolute favorite 😍 I lived in Macedonia 🇲🇰 for two years, and I can easily go back just for ajvar ❤️

I love these toast videos, please keep them coming.

When the “cheese devils” toast came up I didn’t recognise it at all but as it was being made it definitely rang a bell. I’m not sure if I’ve had it but I’m sure I’ve heard of it before. We called cooking class, home ec and the first thing we learned to make was hard shell tacos from an Old El’ Paso kit. I think we also did a kids party food class where we learnt how to make fairy bread, chocolate crackles and smoothies. This was when I was in year 7 in ‘97. Nothing exotic at all in our Aussie country town back then!

@helenlecornu1651

2 жыл бұрын

one of the firsts that we tried in my home ec class in HS was escargot in a garlic sauce (and it was in a regional country town in Australia as well), another was minestrone (which to this day I still can't stand). Mind you for a small town we have a lot of diversity!

@bethwilliams8748

2 жыл бұрын

Wow! Most people in my year didn’t even know what hummus was in 2001

Hi, Beryl! You had indicated that the artist’s renderings were “blackbirds” (common blackbird, genus turdus - yeah, I said turdus), when the beak size, shape and color, as well as feathers and legs look to me more similar to crows or possibly ravens (genus corvus). I’m an amateur birder here in Texas who loves crows for many reasons, and am also a lover of toast. Thanks for another great installment! Edit: could be a grackle or two in the mix as well, on second glance…

@PRDreams

2 жыл бұрын

I understood it as "black birds" as in generalizing, not specifying. I saw a bunch of black birds with different times of colors here and there, not "blackbirds". Grackle, Changos, Crows, etc all of those are "black birds" not "blackbirds".

@rpowling

2 жыл бұрын

Yep! Corvids for sure. Ravens and crows. Gorgeous!

@rubynelson1164

2 жыл бұрын

Grackles. I call them "parking lot birds " because they hang around grocery store parking lots. Occasionally someone throws a little good to them.

@m.b.6402

2 жыл бұрын

At least two are ravens with the shaggy throat ruff. All are either ravens or perhaps crows: I'd need to think more about beaks and ruffs--and I have no way to judge size. None are "blackbirds." Or generically black birds.

@margaretkaraba8161

2 жыл бұрын

@@rubynelson1164 We get grackles - juvenile starlings. They're fearless - the only birds I know you can walk by and they'll just hop sideways and then look up at you to see if you've got food.

These all sound so good!

Your energy is infectious and brings so much joy to your videos

Man, that Macedonian dish looks so good! I’m convinced, I’m gonna check out more Macedonian food now! Then for the Catalan dish, I’ve had Pa amb tomaquet a few times before! I was introduced to it by J. Kenji Lopez Alt’s videos, and it was fantastic. I’m not the biggest fan of eating raw garlic because too much can make me feel sick, so I don’t eat it too often, but it works so well in the dish that I can handle it in small quantities.

@bethanya99

2 жыл бұрын

I also can't eat garlic, and it's such a shame because it's in EVERYTHING and it smells and tastes AMAZING.

HAPPY DIWALI BERYL !!!!

The toast episodes are my favorite. Please never stop doing them.

The toast videos are definitely my favorite!!

Sorry if this is a repeat, but I learned that garlic toast "trick" from Eva at Pasta Grammar. Apparently that's the real Italian way to make it and it's my only way now. Very full of flavor!

@gisela1477

2 жыл бұрын

Actually, it's more the mediterranean way, you will find the garlic rubbed in bread in almost all of the coast: Catalonia, Valencia, Balearic Islands, Italy Greece...

@natashakorni1801

2 жыл бұрын

My grandpa always made it this way. But I hardly believe he was Italian 😆 he was born in West Ukraine. 🤷‍♀️

@bigred9428

2 жыл бұрын

@@natashakorni1801 , My landlady was from Ukraine, and many of the things she used to cook smelled like my Grandmother's cooking (her parents were from Genoa). My friend from Hungary also made several dishes that were similar to my Grandma's, so I think that there was quite a bit of recipe exchangin' going on in the old, old, old days.

I rather loathe peeling tomatoes, so now I grate them. works like a charm for quick sauce and soup

@unoriginal1086

2 жыл бұрын

peeling tomatoes isn't difficult, you juset have to cut a hole in the top, blanch for a minute, let cool and they fall out of the skin! But you do need to boil water so it could be easier to grate them depending on what you're doing.

All of these sound delicious! 🙌🏼

I love all of the toast episodes! Long live toast!

We cooked a lot of "pizza" toast here in Indonesia. It is very popular here since original pizza is pretty expensive/hard to make

Eastern European food is really underrated. I realised that when I moved to Bulgaria.

I love how many of these videos are of people from one country now living in another country. Food brings back so many memories from home and being able to share those things from home while far from it is a wonderful way to stay connected.

Hi Beryl! As an Spanish Catalan I wanna tell you that you don't actually grate de tomato in "pa amb tumaca", you actually have to rub it directly in the bread, the same as you did with the garlic. Also, commonly the garlic it's not used, only tomato and olive oil. And I also recommend to have it with some ham 😊

I'm a Bengali and the 2nd recipe is actually very similar to a dish called “begun vorta” which basically means k(mashed eggplant ) in Bangladesh. We just add Extra Mustard oil and chilli flakes then eat it with rice.and every family has their own customised recipe.

It's funny how I just finished eating my homemade buttered toast savoring every bite of it and then stumbling upon this video! Its crazy! Toast videos are never enough!! XDD also my go to breakfast toast has been tomatoes with garlic but grating the tomatoes is a nice idea!

Love, love, love your videos!

Happy to watch another upload :)

We had a class in my small town midwestern high school simply called "Foods." And there were units on different foods (eggs, pasta, etc), then a "lab" where you cooked a recipe. It was highly regimented, too. You had to know what utensil you would pull from what drawer and write a timeline...super weird now that I think about it.

I love toast. I never get tired of these Beryl honestly. So many wonderful toasty creations. I’m not a banana lover if I’m honest but I think I now have to try monkey butter. Once again Beryl the community has brought on a great smorgasbord of flavours.

@quintressadennis4597

2 жыл бұрын

I think you will love it! I have found that even people that don't like bananas love it. Only the people that haven't loved it are the people who despise coconut.

These all look amazing

Ajvar is absolutely divine! Here in Germany, you can by it in well-stocked supermarkets, but of course, homemade is best!

Pan tumaca my beloved, it’s so easy to make and it tastes so good. I always make it for breakfast, and sometimes if I’m lazy and can’t be bothered to grate the tomato I just cut it into slices and just spread them over the garlic bread lmao

I'm a Canadian of Macedonian descent and I can see how making one jar of ajvar is easy but that's not how we usually do it lol. Every year in early fall my family processes 3 to 5 bushels of peppers for our year's supply of ajvar. 😥 *Thank you for not saying North Macedonia.

@majapopovska9758

2 жыл бұрын

I'm sure the dip they made was delicious, but definitely not ajvar. And ajvar is definitely anything but easy, it's a laborius delicacy.

This video in particular is just radiated with your humor, charm and personality. I absolutely love it, i think i giggled out loud more than any other videos

There can never be enough toast episodes 😉❤️

Happy Diwali! Can't wait to watch the whole video, and try out some toasts!

I have to agree with you about uncut toast. I don’t like it either. These all look really yummy. I made a salad dressing once with grated tomatoes and it was really good. All the juice that happens is what makes it special I think.❤️

Daaaamnnn!!! I was just re-watching the previous toast episodes. Yes!!!

The toast episodes are the best!!

Beryl: black birds black birds black birds black birds Me: Those are ravens!

Happy Diwali Beryl

Another lovely video! And thanks again for your awesome recommendations on artwork 😎

Love this artwork. Along with finding out about dishes from other countries, I enjoy you talking about the different artist/art work in your videos.

But toast is so GOOD! I tried a Cheese Devil while I was in Tazmania. I loved it. My friend wasn't too keen on it, but she said it wasn't bad, it just was different. A cooking class is basically Home Economics. we had it at my school. it was an easy A for me because I already knew how to cook. I'm definitely familiar with Spain's. I've never had Monkey butter! I'm gonna make it though.

🍅 *pan tumaca* - Hmm? Very cool. I’ve been eating tomato toast all my adult life but simply slice the tomato. Definitely going to try the grating method. 👍

@Grams0ren

2 жыл бұрын

If you have very soft tomatoes you can just rub the tomato on bread!

@marcosvalls8869

2 жыл бұрын

If you can get good ripe tomatoes, you just cut one in half and rub it against the bread. That's the real way to do it. Fun and easy ;-)

Beryl, keep the toast episodes coming. I love them!!

These all look sooo amazing and delicious. Definitely need to try them.

I love how Beryl's left eye gets smaller every time she gets excited! 🤩😆👀💜

@swetarajput6319

2 жыл бұрын

I have been noticing it too. 😅

In Australia, we have mandatory classes called “Hospitality “ which includes cooking 😁

@lmaree200886

2 жыл бұрын

It’s also called home economics (home ec) and food technology (food tec) depending on which school

@pianoonparade

2 жыл бұрын

@@lmaree200886 I think food tech is different from hospitality though. The latter usually works together with TAFE for some of their classes?

@lmaree200886

2 жыл бұрын

@@pianoonparade OP called it hospitality not me mate! But there are some more posh private schools that do call it hospitality so OP isn’t wrong. And I do know about TAFE hospitality, I did the course myself for a year MANY years ago! And it’s not just some classes, you literally do the course on a TAFE campus full time in their kitchens and you can also do work placement at an actual restaurant if you get more advanced.

@pianoonparade

2 жыл бұрын

@@lmaree200886 oh! that's weird, maybe it's different in different states. Where I went to school, it was food tech in the private hs and an option of food tech and hospitality in the public hs - either way, both are absolutely great. Wish I'd taken the TAFE one myself back then.

Home Ec was the best. Had a wondeful teacher, Mrs. Sacks, who also taught us sewing. Great memories, wish they still taught it.

I LOVE the toast episodes!!