I am bringing back community videos for 2024, everyone is welcome to join!! www.beryl.nyc/index.php/2023/11/14/whats-in-your-fridge/

As a Black American. I wanna pay homage to that beautiful man for making mac and cheese what it is here. Bless up ancestor ❤❤❤❤❤❤❤❤❤❤❤❤❤

@angelawossname

6 ай бұрын

I was worried for a second there she wasn't going to give credit to the real chef. I'm Australian and even I know macaroni cheese was invented by a black slave.

@Nicolacurran1

4 ай бұрын

@@angelawossname I'm Irish and I did not know that. We don't eat much mac and cheese here though.

Beryl, I think you should do an episode of people's grandmother's recipes! It'll be tricky to cook because you'll have to measure with your heart on everyone, but I think it'd be really special.

@ShutYourFaceUp

6 ай бұрын

Great idea

@StephenCurry30first1

6 ай бұрын

Yessss especially for a holiday episode

@bor3549

6 ай бұрын

I dunno bout that. It would be a lost battle before it ever started- Nobody can EVER make it just like Gramma did :,(

@michaeldonnan6767

6 ай бұрын

I'd like to see you do an episode of Megan Humiston recipes. She's known for her good ideas and what is a recipe if not an idea about food?

@nosferatuwu

6 ай бұрын

This is such a cute idea!

You know what I love about these videos? The little portions of Beryl cooking, mixed with the stories of the different dishes. It's so much fun to watch and so relatable! ❤️

@Sheherazadeh91

6 ай бұрын

That’s one of the reasons I come back for every video, plus her lovely personality ❤

@janewest2845

6 ай бұрын

Its a lovely comfort watch

To caramelise onions faster : salt them. I’m serious. They’ll release juice aka mostly sugar and water, and it will take half the time or less.

@VanityismyReligion

6 ай бұрын

Truth! There`s an even quicker method shown on america`s test kitchen. They have a youtube video about it, too.

@tarachristie933

6 ай бұрын

What is it?

@sib10r00fi

6 ай бұрын

Add water and let them sweat

@nikkusu4862

6 ай бұрын

@@sib10r00fi Absolutely correct! You wouldn't think that adding water to them would make them nice and caramelized, bit it works a treat. When I'm cooking pasta I just add a bit of pasta water to them, let it absorb until they get sticky, then add some more. Eventually they turn beautifully translucent and caramel coloured!

@tessiree

6 ай бұрын

A TINY bit of baking soda evenly tossed with onions will also aid browning.

A shout out to Beryl🎉 who made the Spätzle all by herself. Good job!

@BerylShereshewsky

6 ай бұрын

Woooo!! 🙌🙌🙌🙌

@SingingSealRiana

6 ай бұрын

well, in germany you can by them "fresh", I doubt thats the case in the us and even if you get the dried stuff . . . . thats an abormination waiting to happen . . .

@joanie5278

6 ай бұрын

Yeah the dried spaetzle in the US just doesn’t compare to fresh

@Thoughtsbyme-ts4jz

6 ай бұрын

Spätzle is in my top 3 German dishes

@clarissajones7699

6 ай бұрын

You can get fresh spatzle in a lot of grocery stores where I am (Northeast ohio) but I don't think that's universal in America and still not as good as homemade@@SingingSealRiana

Beryl truly understood Brazilians by adding batata palha to the dish even though there weren't any instructions of it. This is how we do it in real life here: add straw fries to everything!

Hi beryl- just in case you weren’t aware, that bowl with the ridges is actually a Japanese mortar used to grind things like sesame seeds, but not meant to be eaten out of cause they are annoying to clean. It’s called a suribachi.❤ from 🇨🇦

@BerylShereshewsky

6 ай бұрын

Ok wait I learned this from the comments I found that bowl on the street in nyc with a free sign like stacks of dishes and I just thought ooo pretty never questioned the ridges once haha

@EsmeChat

6 ай бұрын

🤣

@catherinebond7474

6 ай бұрын

​@@BerylShereshewskyIt's great for grinding sesame seeds.

Barb's story about thinking it was her mother's recipe is so funny!! I wonder if it was printed on a box of corn flakes or in a magazine at some point. So many people find their family recipes there :)

@SingingSealRiana

6 ай бұрын

in many other cases, when using pretty basic ingredients just in a a bit unusual way or combination . . . people just come up with the same stuff independently trial and error, what works . . . . I assidently made several traditionally iranian/persian dishes

@asterismos5451

6 ай бұрын

I'm wondering too! My (Canadian) family recipe is pretty similar, without the corn flakes (and with breadcrumbs) and with canned tomatoes instead but the tomatoes and onions certainly seem uncommon outside of my family. Totally different side of the country but if there was a nationally promoted recipe somewhere, maybe it got adopted.

@ashleydaniel8584

6 ай бұрын

reminds me of Nestlee toulose :P

@KylaA5952

6 ай бұрын

Definitely cut out from the cereal box

@willowdale568

6 ай бұрын

I remember babysitting when I was a teen in the 70s and many moms leaving casseroles that had corn flake toppings. A memorable one was made with pasta, canned tuna, cream of mushroom soup, and corn flakes on top,.

I make caramelized onions in bulk. I'll slice about 5 large sweet onions, put them in my slow cooker (along with about a 1/4 c. olive oil and a big pinch of salt) and cook them on low for 10-12 hours (mostly overnight). Keep going until they're as done as you like. Then I portion them into individual bags and freeze. Ready to go when I need them!

THANK YOU for talking about James Hemings! And also this whole episode, mac-n-cheese is the very paragon of perfect foods, and I love all the variations.

My father is from Augsburg, which is Bavaria/Swabish. Growing up, my mother who is from New York with Puertorican background added SPAM cubes to the Kase Spatzle and I'll tell you right now, fried spam added in this is amazing.

As a German with Hungarian heritage I was especially happy to see even two childhood dishes featured in this episode❤ Also big respect for making the Spätzle yourself! I think, you nailed both dishes- and as somebody already mentioned: Geröstete Zwiebeln/fried onion" is what we Germans often use for the lazy version. 😅

Beryl went ALL OUT with the backstory 😂 I loved it lol. All these recipes sound amazing 🥺 I especially want to try the Spaetzle!!

@bearo8

6 ай бұрын

Little tip from a Swabian: the tool Beryl uses is useful but not necessary for making Spätzle. Historically, housewives scraped the dough from a wooden board with a knife into boiling salted water. There are special boards, but it works with a normal board just as well (use the backside if yours has a groove for juices). The noodles will be longer. But that's just regional variety and still authentic. There are how-to videos on KZread. If you can't find an English one, look for "Spätzle schaben". Most importantly: Keep everything wet and the dough thin. The noodles are done when they swim on the surface.

I absolutely love your historical “re-enactments” so hilarious! 😂 Edit: I was a bit surprised not to see Haitian Macaroni au Gratin highlighted on here. Maybe next time? :)

@BerylShereshewsky

6 ай бұрын

Yayyy cause I’m loving making them

@hithisismira

6 ай бұрын

Me too! I genuinely expected it. Love makawoni au graten

@englishatheart

6 ай бұрын

I don't. When people start putting in gimmicks, it makes them like everyone else who does gimmicks. They weren't needed before and they aren't needed now. No hate meant, that's just my honest opinion.

@Mystery13x

6 ай бұрын

@@englishatheart good thing most people don't share your opinion

@PhilomenaSK

6 ай бұрын

@@englishatheartI agree with you, of course if she loves them she can put them in, but I don’t think they are needed and are indeed gimmicky.

This channel honestly has the most wholesome youtuber-subscriber interactions 🥺 I love that subscribers get to submit videos and recipes!

Whenever I make caramelized onions I triple the amount so that I can freeze them. They freeze beautifully and are a great time saver.

You can add grated nutmeg to the spätzle batter for a little extra taste, and white pepper is traditional as the spice for the baked dish (no black flecks!) (Also, try leftover spätzle sautéed in butter, yum)

@shelleysmith6342

6 ай бұрын

I just found your channel and your so sweet I love your personality you exclamation of recipes that even I can make them and I am the person who makes scrambled eggs and spaghetti ect….

Heyy Beryl, one tip for caramelizing onions is to add water at the start so they drop their water faster and then caramelize faster. Also when cleaning anything with dough or flour in general wash with cold water first. Hot water will cook the dough to whatever surface you're trying to clean it from. 💜 Great video!

Yes to the cut glove. A mandolin slicer is extremely sharp and you will not even recognize at first that you've been cut. I cut my thumb so badly, that 2 months after it happened, the wound was still open. It hurt and bled constantly. (Yes, they tried to fix it, but the glue didn't take). This is definitely my PSA I give every cook now.

A wire wisk works better than a spoon in making roux. My favorite shape for mac and cheese is rotini.

@larryj1048

6 ай бұрын

And you have to get all the lumps out of it, unlike what I see here.

@RS3isRealscape

6 күн бұрын

never use metal wisk in metal pan always wood

@tomhalla426

6 күн бұрын

@@RS3isRealscape Eh? Maybe if one is using Teflon coated pans.

@RS3isRealscape

6 күн бұрын

@@tomhalla426 you like metal in your food

@tomhalla426

6 күн бұрын

@@RS3isRealscape Stainless steel on stainless steel? Infinitesimal amounts of transfer to food. You must approve of California’s Prop 65.

Oregano tip. Look in the Mexican spice section with all the little packets of spices hanging together. Look for the Mexican oregano. Not only is it cheaper than regular oregano. It's twice as flavorful and very fresh. When I get low on oregano. I usually buy two of these Mexican oregano packets and pour them into my original oregano container. I'm so much happier using the Mexican oregano and I can't even use it without first stealing a good whif of it's fresh aroma every time I open the container. It's so fresh and heavenly.

@jamietingey7498

5 ай бұрын

Once I tried Mexican oregano, I've never ever gone back to the other options. It makes every recipe pop when you use it. People even sometimes ask what the flavor is. It's Mex Orageno

@CyberMachine

5 ай бұрын

@@jamietingey7498 Oregano is very good for you. Make some oregano oil with yours!

Hi Beryl! All of these recipes look amazing! I wanted to share a couple tips my mom taught me when making a roux. I usually use a whisk. I think it helps get rid of lumps better than a spoon. Also, if you heat your milk for a minute or two before putting it in slowly as you did keeps the roux from lumping up as well. I think it's because the cold milk on the hot butter solidifies the butter, while hot milk keeps it all melty. Thanks for what you do!

@adedow1333

6 ай бұрын

I just use cold milk (saves a pan and I despise doing dishes) but I agree that a whisk is essential. Never made lumpy roux with a good whisk and the right ratios.❤

@vitelote7788

6 ай бұрын

actually, it is recommended to use cold milk if the roux is hot and hot milk if the roux is cold, it's this difference of temperature that will help thicken the preparation (it's called "empois" in french but I don't know how to say it in english, basically it has to do with the starch) But I totally agree on the whisk part

@moorenicola6264

6 ай бұрын

@@vitelote7788 Yep I remember hearing a chef say that on tv and that it helps avoid lumps. Start off with the wooden spoon, switch to a whisk but I have used a hand/stick blender at the end and it ensure zero lumps and it works a treat.

@vitelote7788

6 ай бұрын

@@moorenicola6264 yep, exactly (I actually learn it from a chef in France, we use roux a lot for sauces here)

@derekbroestler7687

6 ай бұрын

@@vitelote7788 YEP... I came to the comments as SOON as I saw Beryl question the roux..... I can concur as a Southerner (we use roux a lot here too lol)... I was always taught that adding cold milk to hot roux does help thicken the sauce more.... BUT you have to be patient and let it come to temp and a completely even consistency before adding anything... I was also taught that in something like this where you're adding cheese, it's not as critical either way because it's gonna be cheesy anyway and the starch on the pasta will help thicken the sauce as it bakes as well. So down here some folks heat the milk, some don't and it's mostly just personal preference... (though I'm SURE it's started a LOT of trash talk at community pot lucks over the years) I agree with EVERYONE on the whisk... Not saying you CAN'T make a lump free roux with a spoon, but why would you want to? A whisk is gonna be easier.

Hi Beryl, i'm Susi from Hungary. The Túrós Tészta recipe, if you ever want to taste it again: when you eat it, add some fresh sour cream, as it makes it extra delicious that way 😃 For the finishing touches of "Käse Spätzle" here's a good tip: After using the pasta cutter, it must be rinsed with cold water strictly, otherwise, you'll "cook" the pasta onto the pasta cutter. That's why it was so difficult to clean. I hope this info reaches you, and it will be easier next time.

@vogelchenzwitschert8754

6 ай бұрын

I always have a big bowl of ice cold water nearby in which I put my Spätzlereibe while the current batch is cooking. It really helps with not sticking. Greetings and love from Germany ❤

You are blossoming! I love the way you present history. Well done young lady!

@SingingSealRiana

6 ай бұрын

@@IveNoIdeaEither yeah, but with very different focusses, not sure how they could collab and find a shared formate

OMG... THAT INTRO!!! that was amazing!!! So creative and well done!

Beryl--I'm so glad that the cheese was not poisoned. Just wondering if you should hire someone else to do the taste test on the off chance that you do find some nefarious cheese? Let me know where to send my resume. ❤️

hi beryl! curious if you know that the beautiful ceramic bowl you used to serve the german kasespatzle (at 15:15) is a japanese suribachi? paired with a wooden surikogi they make up a mortar and pestle set used to grind up things like sesame seeds or other ingredients. that’s why the inside is grooved & unglazed, lots of good texture to break stuff down quickly. very cool kitchen tool!

I always make a huge batch of caramelized onions, portion them between some parchment, and keep them in a bag in the freezer. Way better than spending 45-1hr making them every time.

@SingingSealRiana

6 ай бұрын

yeah, one time making a big batch, protion, freeze and enjoy!

@Sky-ru8ft

6 ай бұрын

U could also add a bit of baking soda to make caramelization faster

@newvillagefilms

6 ай бұрын

America's Test Kitchen said if you add water, it speed's up the caramelization by half the time.

@Bxr12

6 ай бұрын

I do a 20lb bag every fall in batches on a couple crappy old pans on the bbq, so it doesn’t smell up the house for a week 😂 love caramelized onions but can’t stand the cooking smell

@chrysanthemum8233

6 ай бұрын

Yep, that's the secret to caramelized onions. A few times a year I spend 2 hours doing 5 lbs of onions at a time, and then freeze it in small portions.

I am a Hungarian currently living in Hungary. I have just started to watch the episode and I have túróstészta (or you can call it túróscsusza) at home, I am just grabbing it, heating it up and continuing watching :D So lovely :)

In Germany you can buy roasted Onions (Röstzwiebeln), you can use as topping. Not as good as caramelised slefmade onions, but good enough. And they cost almost nothing in the supermarket...

@yomintyfresh

6 ай бұрын

This is a good suggestion but a false friend - "Röstzwiebeln" are fried onions, not roasted onions. :) The most common brand available in the US is French's fried onions.

@sharroon7574

6 ай бұрын

Ikea sells them

@lordsergal8783

6 ай бұрын

Better Than Bullion sells jars of caramelized onions, but I haven't tried it to test its quality

The way you are so responsible about these stories makes me literally want to cry! 😢My sons will watch them all.

Beryl, your comment about making a case for lasagna as a form of mac and cheese made me laugh. Because I think of the Greek pasta dish (layered pasta, bechemel, ground meat, and cheese), pastitsio, as very much in the mac and cheese/lasagna crossover world. It is also awesomely yummy. :-)

@RS3isRealscape

6 күн бұрын

lasagna is not mac and cheese but deep dish pizza is lasagna

Spätzle-like fresh egg drop pastas are indeed eaten in other countries bordering German-speaking countries, as well. My favourite is probably Slovakian bryndzové halusky, whose Spätzle mix has added grated raw potatoes, and when cooked, fresh sheep cheese (bryndza) is tossed with it and crispy bacon bits added as a topping.

@CuriousLittleJane

6 ай бұрын

oh my dear heavenly carbs. That sounds like an absolutely wonderful way to eat Spätzle!

@joycej9415

6 ай бұрын

Yum that sounds good. And I have some dairy allergies but have found that sheep cheeses don't bother me!

I LOVE the wooden spoon collection!!!!!! LIve your life, girl!!!!

been marathoning your videos & now i'm crying 'cause people are talking about their grandmothers & the dishes they grew up eating with those special ladies. i miss my grandmothers very much & i miss their food. this is wonderful.

Thanks for featuring my grandma's recipe! ❤️

@SingingSealRiana

6 ай бұрын

thanks for sharing it!

Beryl is going to get her own show on FoodNetwork with this new format. So great!

Oh, that would hve been the perfect episode for swiss alpine herdsman's macaroni.. A delicious dish with macaroni, potatoes, cream, cheese, onions and bacon.

@anna8282

6 ай бұрын

Yesss Älplermagronen!! 😁👌

@blarfroer8066

6 ай бұрын

Unpasteurised dairy products are banned in the US, so that dish can't be made in all its glory.

@anna8282

6 ай бұрын

@@blarfroer8066 😮 really? So.... farms in the US can't sell fresh milk? And nobody can make "oven cheese" (uunijuusto here in Finland) from the "first milk" if they don't have calving cows of their own? And cheeses like Swiss Appenzeller of Gruyère are not available in stores? 😮

Norway here. Our shops sell caramelised onions in little tubs in the frozen veg section. Check there. Also, the only thing about old oregano is that the flavour diminishes. If it smells ok its fine😊

Hi Beryl, I'm responding to your first mac'n'cheese segment . . . ref roux; warm your milk to blood temp in the microwave (or on a stove) this greatly enhances the ability of the flour grain to absorb and thicken WITH NO LUMPS . . . YAAAAAY!

@infoodwetrust

6 ай бұрын

And use a whisk! If you whisk the milk, you can add all of it at once and not worry about lumps.

hi beryl, i live in germany and germans; fancily use caramelised onions, when to cook indulgently. but most of the time, they use crispy fried onions when in a rush! it's how i've seen it done anyway :)

Beryl, I just want to say thank you. I love cooking and trying new things but since i became disabled 12 years ago i havent been able to do more then heat food up in a microwave i cant stand or sit for more then a few minutes before having to lay down. But watching you brings back all the wonderful feeling of joy i used to get cooking for family and friends. Thank you again for you amazing gift.

@BerylShereshewsky

6 ай бұрын

♥️♥️

This was such a great episode. Thank you to all the people whose recipes were shared, and thank you to Beryl!

I feel like since you graduated into a spice loving person thanks to this channel I believe you should do an international hot sauce/spicy dishes episode!! I think it would be nice to see and also I would appreciate new additions to my ever growing addiction

I’m so happy we finally got a Mac n cheese episode, as both a Canadian and a MAC connoisseur I’m surprised I’d never heard of birthday macaroni and cheese before now but glad I did! Definitely gonna make all of these at somepoint. I love how there’s so many different varieties and each individual has a perfect Mac n cheese suited to who they are. Pro tip: for a box of plain KD add a teaspoon of your favorite mustard when you stir together your milk, and seasoning packet this improves the flavour tenfold like magic.

@justjeni83

6 ай бұрын

I tried this and my husband HATED it…😂

@lynnboartsdye1943

6 ай бұрын

@@justjeni83 oh noooooo I’m so sorry to hear that! How about yourself did it improve it for you or not so much?

@justjeni83

6 ай бұрын

@@lynnboartsdye1943 I thought it was good. An easy way to make KD less boring. 🤷🏻‍♀️

@lynnboartsdye1943

6 ай бұрын

@@justjeni83 fair enough, I wish you flavourful success in your future Mac and cheese related ventures! :)

I bought wooden spoons on amazon because of you and it's all I use now I love them 🤗🤗

@BerylShereshewsky

6 ай бұрын

Omg I have reached peak influencer 😭🙌🙌🙌

@catevans2125

6 ай бұрын

Same! 😆 I love those spoons!

I love making kaesespaetzle with crispy chanterelles on top, so good

@SingingSealRiana

6 ай бұрын

this sounds so so amazing as a combination!!!

You are fun to watch. You remind me of my daughter who is a mac and cheese lover with a superb sense of fun and humor.

I want to try the German dish. That looks DELICIOUS.

@SingingSealRiana

6 ай бұрын

it is, believe me it is, I miss that more then pizza and lasagne since I found out, that both gluten and dairy make me sick . . . . Try it! It can also be topped with crispy fried onions instead of caramelised ones, some parsley helps a lot to brighten it and most often it is served with a salad to balance how heavy it is, but it is oh so satisfying and a great bad weather and comfort food ^^

I am from Germany and when I eat Käsespätzle I do not make my own caramelized onions, but I buy something premade that is called "Röstzwiebeln" (literally roasted onions). They are crunchy and very flavourful and commonly used as a topping for Käsespätzle, mashed potatoes or hot dogs here.

@potocatepetl

6 ай бұрын

they don't taste the same if they are bought... nor is the consistency the same.

I love a green lettuce salad with a simple vinegar oil (and a pinch of suggar) dressing as a side dish for the käsespätzle. Also I would change the order of cooking the Käsespätzle. 1. Do the caramelized onions 2. Grind the cheese ( try a combination Emmentaler & Gruyere) 3. Do the Spätzle 4. Layer the still hot Spätzle with cheese and onions. The cheese will melt by the hot Spätzle. So you don't have to put it in the oven.

@SingingSealRiana

6 ай бұрын

I am used to caramalising the onions, making the noodles or using baught ones, while the caramelising is happening, then put the noodles into a pan giving them some color and crisp and then melt the chease in there and color a bit further . . . I do not know anyone, who puts the dish in the oven!

@NorahAlice

6 ай бұрын

In my family a cucumber salad is the usual side dish. As a child I loved to sprinkle some of the salad dressing on the last bites of my Käsespätzle.

@baumgrt

6 ай бұрын

Emmentaler and Gruyère is a great combo. In Switzerland, it’s even available pre-mixed and pre-grated, e.g. as a filling for cheese pie (which is called Käsekuchen here, to the chagrin of a great many German/Austrian visitors or immigrants 😂).

@yomintyfresh

6 ай бұрын

Another way to do the Käsespätzle that is faster and lets you skip the oven: Caramelize some diced onions (it goes faster and is easier to eat than thinly sliced onions). Add the cooked Spätzle to the pan with the caramelized onions, with a splash of milk or cream, the cheese, and (optionally) some pepper and/ or nutmeg. Some purists say that milk or cream shouldn't be in Käsespätzle but I think it makes it really creamy and especially delicious. Also, there is a restaurant in my town in southern Germany that serves various forms of Spätzle and only Spätzle. They put cream in their Käsespätzle, so that's my justification for doing the same thing at home. ;) If you want to add a little acidity so it feels less heavy, you could also add a little spoonful of lingonberry jam or fig mustard and either add it to individual bites or stir it through the plate of Spätzle.

@idnwiw

6 ай бұрын

So am I the only one who doesn't caramelize the onions? Onions are the secret ingredient in the recipe in my opinion, - double the amount of onion to make your Käsespätzle juicy, but I give them a quick, light browning instead of making them sweat.

This is my new favorite video from you, Beryl! ❤ The intro was so incredibly entertaining and hilarious, I was beside myself watching it. You seemed so cheerful and uplifted making these recipes, and I was smiling all through the video!! What a delight.

I've been waiting for this day since last Friday 😅 it's just bliss to start the evening with candles, herbal tea (it's autumn / winter here) and a Beryl video. Doggy and me under a blanket, curtains closed, snugglefruggle in our bubble 😊 I love the new background check thingy! ❤ Looking forward to next week 🎉

I grew up on baked mac & cheese and it's definitely comfort food to me. As well as bread crumbs, some tomato slices on top, before it goes in the oven, is also a nice addition.

Käsespätzle are just so special to my heart. My mother always served some cold apple sauce as a side dip/sauce with it 🤗

If you’re ever craving käsespaetzle, go to Cafe Katja in NYC! They make it with carmelized onions and you can add Black Forest bacon to make it even better!

@canisinumbra

6 ай бұрын

No meats make Käsespätzle better ;)

Yay for the Hungarian one! There is always the debate whether to eat it with bacon or powdered sugar (and then there're the monsters putting both on it), it takes me back to school lunches :D

@nijiayame848

6 ай бұрын

Whenever I make túrós tészta, I have the bacon one as the main dish and then a portion with sugar as a dessert (and sometimes I do the monsters' version *evil chuckle*). XD And the 3rd option is cheese pasta: pasta+sour cream+tons of grated cheese. Yumm.

@agirlyhasnoname

6 ай бұрын

Sweet pasta how interesting! I've never heard of that before but I would love to try it, I loooooooooove Powdered Sugar

I love Murray's! The one in Grand Central is not as much fun as the one on Bleecker. That has been my fave for years. But, any way you cut it, cheese is life!! And I love this new format of costuming, pomp, circumstance, and cooking!! Thank you for the way you make foods so relatable and exciting!

I love this channel for 2 main reasons: 1) I totally agree with Beryl about the recipe community that this channel creates! My wife and I cannot wait to try so many of them. 2) a topic suggestion for a future video (if you haven't done it already), hot sauces or spicy dishes from around the world! You asked what my favorite hot sauce was, my answer is my own. I had a co worker teach me how to make a fermented hot sauce with habanero and jalapeno peppers.

The "birthday macaroni" has similar vibes to southern chicken spaghetti!

Beryl, those purple cats wiggling back 'n forth as you got your "pasta facial" just simply made my day. Thank you for another super video. Cheeeeeeze! (Cheers!)

I have a playlist that's called 'WOW Recipes", and I petty much save every episode you post..you totally ROCK, Beryl! Love you, Girl!! Happy Thanksgiving!!

I thought the same thing about lokshen kugel and the Hungarian dish turos teszta! I think the main difference is that we bake lokshen kugel, and also I usually put golden raisins in mine. It's definitely a sweeter dish more than a savoury one in my household. And yes, I always use dry farmer's cheese as Marti mentioned; it's often sold as "pressed cottage cheese" in Canada and the US. You can get it full-fat or skim.

Omg LOVE the little acting scenes in costume it's so fun and I love a little backstory I immediately thought of Croziflette ! It's from Savoy region, in France, and is a twist on the Tartiflette (which is made with potatoes) using traditional local square shaped pasta :) it is so hearty and cheesy and comforting, and similar to baked mac and cheese in a way ? but with a whole half cheese baked on it ... it's very popular anyway haha

Any US people wanting to try the Käsespätzle they sell it at Aldi in the frozen section premade (since Aldi is a German company; also try the pork schnitzel while you're there!)

@SingingSealRiana

6 ай бұрын

thats a great tip!!!

@canadagirl7157

6 ай бұрын

I just got some at Lidl the other day (I'm in the UK). Guess that's my sign to make this!

@SingingSealRiana

6 ай бұрын

@@canadagirl7157 do it, it is amazing ^^

Hey beryl love you work.😁✨.a small tip for you to make the carmalized onions faster.. almost cutting the time by half,add few pinches of baking soda while you are cooking them...😊❤it breaks down the cell membranes faster reliesing it's natural sugar content... learnt that in biochemistry classes, thought that it can be useful for you 😅

I love that two dishes from my childhood appear in this video. I live in southern Germany and my parents are ethnic German immigrants from Hungary whose families fled to Hungary during the First World War. So Túrós tészta and Käsespätzle are both dishes full of memories ranging from tent camps to beer gardens. To caramelize the onions, the trick is to first steam them with water in a closed pot. Steaming brings all the sugar molecules to the surface of the onion and the onion-slices caramelize super fast once the water has evaporated. Try it out. Guten Appetit 😊

I'm from the same area of canada and my mom makes some similar casseroles as the last one. I've had that corn flake and butter topping on casseroles hundreds of times, it's so good! Pasta, aromatic veggies, maybe some protein, a creamy or cheesy sauce, cornflakes crumb topping. Bam, Canadian west coast casserole.

I was thinking of kugel with the Hungarian dish as well! My German grandmother often made hers very similar, once again, without the bacon :)

@diva0163

6 ай бұрын

My husband makes a quick cheater version for lunch by cooking flat noodles, draining them, then mixing them while hot with a little butter, some cottage cheese, dried onion bits, and pepper. Next time I'll suggest he add a little sour cream and crumbled bacon!

Dropping this video just before lunch does NOT help my diet! 😂😂❤

@SingingSealRiana

6 ай бұрын

nope, sure as hell did not!

Having just made pumpkin, mac and cheese with a pumpkin I grew this summer, I am left with figuring out what to do with all the rest of my sweet and savory pumpkins and winter squash. Winter squash is a lovely economical food because after you pick them they will last for months. Even after giving away to friends and family, I will have many of these to use up in February when I start seeds for next year and more of them start to go past their prime. I would love some high protein low carb recipes for what to do with pumpkin and squash from around the world because it's not just for baked goods and pasta sauce and soup but those are yummy too.

I just LOVE how you are able to make me feel like I’m at your kitchen. You’re funny, intelligent, interesting! Your videos are the only ones I can NEVER miss! ❤

@BerylShereshewsky

6 ай бұрын

Awww haha thank you!!!

Cheese and pasta is a win win. I love all the stories that accompany the recipes. 💕💕

In all this time I've been following your channel, I never expected to see a submission from someone from my home town! Kässpätzle are love ♥ The best part? We have a "Spätzle-Fenster" (literally Spätzle window) in town - it's open at night, so you can always get some waaaarm and cheeesy Kässpätzle after a night out. Literally just a little window, from the kitchen of a restaurant that is closed at night, in a little alleyway in an old part of town (I mean 'European' old, as in several hundred years old) - it's the best!

@willmitchell2553

6 ай бұрын

Wish i could check it out😮

This is one of my favourite channels on KZread and all of Beryl's videos make me feel so cozy and at home. Thank you for doing this, Beryl. I hope you enjoy making these videos as much as we enjoy watching them.

talking about Jewish cuisine.... How about an episode of people's favorite Bubbe Balabusta Jewish/Kosher recipes? I know even just for matzo balls, I've seen so many different recipes!

@erincurley1234

6 ай бұрын

Would really love this! Esp as I grew up around a lot of Ashkenazi Jewish families but don’t know a lot about other regions Jewish communities

@0hpalpitations

6 ай бұрын

Great idea! I'd also love to see Mizrahi and Sephardic recipes episodes too!

@jonathanrio6587

6 ай бұрын

@@0hpalpitations YES!!! I'd love that too. We're Ashkenazi, and I really know very little about Sephardic and Mizrahi food and customs.... Come Berryl!!!

@RS3isRealscape

6 күн бұрын

my jewish aunt would make a dish for passover of baked noodles that was fabulous i cannot remember the name of it right now but when we went over to her place during passover we always had it and i would always bring some home with me

@jonathanrio6587

6 күн бұрын

@@RS3isRealscape Kugel?

I’m loving the acting in this, and it’s so good. Glad you’re adding this to some videos!!!

If you're a fan of Cholula I highly recommended looking for their chili garlic hot sauce. It's like their standard sauce but more vinegar forward and super garlicky. It's my favorite hot sauce and don't tell anyone but it's the only one I actually keep in my bedroom and sometimes just dab on my fingers to snack on 😳

Definitely put nutmeg into the Spaetzle, it adds a really nice, subtle flavor.

@SingingSealRiana

6 ай бұрын

second that!!!

I truly love the backstory Beryl😂😂😂

If you do a cabbage episode, PLEASE include Hungarian Cabbage Noodles!!! Classic and so homey in my life!

Túrós tészta (csusza)! I had no idea that it was related to lokshen kugel, but it doesn't surprise me, since quite a few rustic Hungarian dishes originate from Ashkenazi classics. Thick cut, more fatty than meaty bacon cubes, rendered into bacon grease and crispy bacon bits are a must-have topping, but if you want to eat light, you can spice it up with a green herbs and salt mix (such as the ones readily available in Germany and Austria) instead.

Mac and cheese is my favorite comfort food. Thank you for sharing this Beryl.

The Kässpätzle look perfekt. Greetings from Stuttgart.

@BerylShereshewsky

6 ай бұрын

🫣ong yayyy

@SingingSealRiana

6 ай бұрын

they really look amazing, I am so jalouse . . . (turned out glutenintolerant and reacting to anything fermented . . . like cheese)

Your Corning ware choices rock 🤩😎

I really like the Hungarian recipe, my grandparents were Ukrainian and they used to make “poor man’s pierogies” it’s basicallly the flavor of a pierogi in a faster pasta dish, it’s ricotta, cottage cheese butter and fried onions. this really makes me want to make a hybrid recipe of the two. Take the egg noodles and bacon and pair it with the ricotta cottage cheese and fried onions. I think it’s going to be so good!

I like to improvise by using whatever fancy/not fancy cheese we have in the fridge, but my secret is garlic. My kids love it (I can't eat dairy) 😅

I used to find pre-made caramelized onions next to those frozen cubes of basil or garlic. Same brand, but the cubes were larger. Sadly, haven’t seen them in years!

I bake my onions on sheet trays with salt and olive/avocado oil. Stirring every 15 or so minutes. Once cooled, I put them in 1 cup freezer safe containers. When I want caramelized onions, I just pull a container or two and let thaw overnight. Also works well for bacon. Make big sheet tray batches, then freeze in the amount you want. I wrap 4-6 strips of bacon together and then put the bundles in a freezer bag.

1) There are also round gadgets for doing Spätzle that fit onto the pot - no mess. 2) In the Alps we cut the onion in a different way, cubes. You only fry them for some minutes, not for nearly half an hour. 3) We cook the dish in a pan on the cooking plate, not in an oven. That way the texture gets much more interesting, with little pieces of nearly burnt (but not) cheese. That also brings a more interesting taste to the cheese. 4) Ontop of the dish we add roasted onion-rings (not caramelized ones). 5) You finish the dish with cut chive (not just anything green for the looks). Chive adds oils that help to digest the heavy cheese an it ads more taste. So, imagine, if you already enjoyed you reversion… 🤗

I'm a Cholula person too, but that is the biggest bottle I have ever seen!😁 Growing up in the UK Mac & Cheese was never really a thing. I may be tempted to try one or two of these. Brazil may be top of the list so far

@colettebishop2173

6 ай бұрын

I'm British and it was a staple in our house as well as school dinners. I still make it and so do many people I know. Maybe it was just your family that didn't eat it? It's done in the oven in the UK, like the first version shown.

These all sound so delicious! I have to say I’m not surprised about the corn flake topper. So much of the upper Midwest of the US has a multitude of casseroles and “hot dishes” that have toppers like that. Other than the typical hash browns, there are potato chips, corn flakes, shoe string potatoes, even corn chips, etc. Who doesn’t like a crunchy topping? Also, living in New Mexico, you will find Hatch green chiles in the mac & cheese. 🌶️🌶️🌶️

Mac and cheese dishes around the world. Best episode idea yet!!

Can’t think of a better time of year to have mac’n’cheese. These all look really yummy to me. Each one has a little twist to it that makes it unique from the others. Thank you, Beryl, and the contributors. Happy Holidays to all!

A quick hack to caramelize onions is to add a pinch of baking soda to the onions in the pan as they cook down.

you can also make spaetzle a bit thicker and put it on a cutting board and just cut the noodles, much easier to clean up!

Beryl, this was such a homely episode. I adore the little historical context skits you have been putting out in the beginning, major props to your acting skills!! Thanks for this episode! (P.S. Your cat bubble tea earrings were so cute!!!)

You deserve all the success Beryl!!!! You are such a joy to watch!!!

My recipe for baked Mac n cheese turns out almost exactly like Nakia’s. I just cheat and use the starch in the pasta water and the cheese to make the sauce thicken. I also use a few dashes of hot sauce instead of pepper jack. The chili helps make the cheddar taste more sharp. It’s absolutely delicious 😋

@jaminwaite3867

6 ай бұрын

I’m surprised there weren’t many seasonings! I always add a little this and that