There is a trick to peeling tomatoes. You can make a small "+" sign cut on the tomatoes, then dunk them into very hot water for like 10-20 seconds, and then immediately to ice water for a few seconds also. The skin will sort of shrink and you can pick the 4 ends of the cut and peel the tomatoes.

@jockspringer9457

8 ай бұрын

Was just about to say that. It works

@amandaknapp8955

8 ай бұрын

Yup. This is how I peel tomatoes for sauce or pasta salad

@shawnsisler3743

8 ай бұрын

I came here to tell her that too.. great minds.

@deannaharper7589

8 ай бұрын

Me too!

@leechowning2712

8 ай бұрын

I think just about every home canner is going to be commenting today. She is going to regret not peeling them later.

Who else here is a massive fan of Beryl’s mom?? 🙋🏼‍♀️

@abh4316

8 ай бұрын

She is the cutest

@gloriastone3211

8 ай бұрын

I love Beryl's mom!

@zzizahacallar

8 ай бұрын

So adorable!

@chrisk283

8 ай бұрын

I’ll bet Catherine knows how to peel tomatoes.

@valentinaminauro352

8 ай бұрын

Beryl's mom is fabulous I love 👑💎🌟🥂🙏✌️

Your mom is so lovely. She definitely has the vibe of someone who is always genuinely happy to cook for her loved ones ❤️ Seeing you guys together warms my heart 🥹❤️

@BerylShereshewsky

8 ай бұрын

that is my mother to a T

@babyclouddelia

8 ай бұрын

@@BerylShereshewsky T of tomatoes!!! (I',m sorry, I could not resist...)

@-Viva-Cristo-Rey

8 ай бұрын

@@BerylShereshewskyBERYL PLEASE MAKE AN EPISODE ON WEDDING FOODS AROUND THE WORLD!!!

Hello Beryl, my name is Pam but I go by Grandma. It's been much fun watching you share your food related videos (the content and quality is superior), and like many viewers I also enjoyed seeing you with your Mom. You see, this month my own Mom would have turned 100 years old. She was a gifted cook, who also happened to live in Connecticut. They called her "Mella", short for Carmella. Her family had a farm in Salem, back in the 30s-60s, and the soil along with their completely green thumbs grew gobs of tomatoes year after year. It. Was. Amazing. I can still smell the garden. You dear girl reminded me of the pickled green tomatoes that she introduced me to. They were crunchy, garlicky, heavenly, and she enjoyed them all year. I can see it in my mind, how she would hunt them down in the store in the winter, looking for and then through the glass jar to make sure there were peppercorns and garlic in there. So, thank you for stirring that memory of being with her, enjoying green tomatoes, and laughing together. You are a gem, and I hope you continue to share your delightful videos for a very long time.

@helloleanne2

8 ай бұрын

Is your heritage from Italy or Malta ?

@coquetscache

8 ай бұрын

My Mom was Italian :)@@helloleanne2

@shezzawymark8963

7 ай бұрын

😊

@shezzawymark8963

7 ай бұрын

I cook tomatoes with onion to a sauce and add slices of frankfurters. Nice over pasta but also cheap

Bulgur 3a Banadoura calls for a different sized bulgur (they come in 4 sizes) , seems as though you may have used the fine bulgur which is why it’s mushy. The grains should puff up like rice, so if you or anyone wants to try it be sure to buy a more coarse bulgur like #3 or #4, usually the grade is labeled on the bag :) The fine bulgur you used is usually reserved for tabouleh or Kibbeh since it’s very fine . Sahtein!

@ecenbt

8 ай бұрын

I was thinking just that, bulgur pliafs require the really fat grains, we call them "başıbaş" in Turkey or blughur for pilaf, for anyone who wants to try it out

@professoraviva4628

8 ай бұрын

That's what I thought, too. I've made this dish before with #3. Also, I think there's a difference between brown bulgur and the kind that looks more golden. So, perhaps the bulgur that's more golden absorbs the liquid better? I'd love to hear from more people about this dish. I've had a version from a local Syrian restaurant that is fabulous. Does it sometimes have red pepper paste in it? Or saffron? What version do you prefer?

@victoriahoward8244

8 ай бұрын

I make Pilaf with bulgur

Fyi egg and tomato is called 西红柿炒鸡蛋 (xihongshi Chao Jidan). The video calls it jiachangcai which means home-style dish(es). Like, all simple, homey dishes are generally referred to as jiachangcai but that's not the name of the dish. Also, some tips for making this more flavorful- I think American tomato sauce tastes really weird in this dish so that might be why your dish wasn't super flavorful. You need bigger chunks of tomato, and then you need to let the tomatoes cook down for quite awhile for the flavor to really come out. The small chunks don't hold up long enough. Caramelizizing some diced onions (don't rush this) with the whites of scallions before adding the garlic also helps. And i usually only half cook the eggs before taking them out. After cooking the tomatoes I fold into the eggs to have them finish cooking in the tomato/onion/garlic sauce. And then I add a corn starch slurry at the end and season with salt, white pepper, and a tiny bit of sesame oil. Too much sugar is not that bad, although not sure about brown sugar. If you think it's too much next time you can add some more salt and/or scramble another egg in it. I'm from New York and can usually make pretty decent egg and tomatoes even with super hard winter tomatoes. Sorry, a bit passionate about this since this is one of my go-to comfort foods (and probably is for a billion other people) and I don't think you really experienced it 😅

@CeliaHakusho

8 ай бұрын

^ This. I cook almost exactly same way except I don’t do a cornstarch slurry. (Controversial and shocking I know). I just cook a LOT of tomatoes and cook them down so I get more tomato flavour. I just use white sugar because I don’t want that molasses flavour either. And instead of salt, I use soy sauce. Also yes, definitey eat this over rice.

@MrsDaedalus_

8 ай бұрын

@@CeliaHakusho You are not the only one who does not add the cornstarch slurry. My mum would just add a little bit of water to it because I personally like the dish with more sauce, so the rice can soak the sauce up. 😁

@locacharliewong

7 ай бұрын

Well said! I was looking for this comment for so long! Thanks for listing so detail❤❤

As a first generation Greek American, stuffed vegetables were a staple in our house as were stuffed grape leaves. To core a tomato, cut off the top, use a knife to cut the ribs back and then use a tea spoon to pull the core out, that makes it much easier. Try not to use really ripe tomatoes either and do not over stuff them.

@jamieschork4167

8 ай бұрын

I use a melon baller and it works well.

@spectrumwarrior9560

8 ай бұрын

ahhh thank you for the tip! also I SO wanna try a recipe with stuffed grape leaves. wish I lived somewhere that had things like this.

@darlingxo3614

8 ай бұрын

Stuffed grape leaves are so nice and such a unique flavor. My family is from Romania and I ate them often on christmas eve growing up. My mom also often stuffed paprika with rice and cooked them in a sweet-ish tomato sauce.

@denizypinarci

8 ай бұрын

The greek stuffed grapes are my favorite ❤️

@cryocum1583

8 ай бұрын

I would use my grapefruit spoon if i had to hollow a tomato. It has little teeth like a bread knife.

I love this new style of video, Beryl! It feels like a documentary mixed with a cooking video. It’s like your videos during your time at Great Big Story :)

@BerylShereshewsky

8 ай бұрын

Ahh thank you’!! I am liking this style too I feel like it’s fun to show you all what’s happening on my end trying to cook all these dishes!

I worked with a guy from Lebanon many years ago. His Mom was an amazing cook. Every day he would trade his 'leftovers lunch' for something from the food court. I ate so many awesome things, including tomato bulgar. Shout out to Sam and his mom❤

Thank you Mexico for inventing the Tomato and spreading it to the world!! This Puerto Rican is grateful 🥰🇵🇷 ❤️ 🇲🇽

@Rmm1236

8 ай бұрын

Discovering 😅 it was always there

@tiffanyi5645

8 ай бұрын

Haters would say “it was always there” 😂

@chiprbob

8 ай бұрын

@@tiffanyi5645 Tomatoes have always been there. Humans didn't invent them, they domesticated them.

@tiffanyi5645

8 ай бұрын

LOL I truly thought it was obvious that I was kidding! 😭 The innanets is a funny place lol

@tiffanyi5645

8 ай бұрын

…but I am still giving credit to Mexico for the the rest of the world having tomatoes ijs 🤷🏽‍♀️

your mom looks a little bit like Edna from the Incredibles :D

@BerylShereshewsky

8 ай бұрын

this is pure facts

@stephanielariviere1539

8 ай бұрын

YES😊❤

@Nguye605

8 ай бұрын

I was thinking the same thing. ❤

@lilipeach5375

8 ай бұрын

Came here to find this comment😅 But „a little bit“? She looks like Edna was modeled after her!😊 And she was so sweet, I see a lot of your mom in you Beryl🥰

@-Viva-Cristo-Rey

8 ай бұрын

@@BerylShereshewsky Please make an episode on wedding foods around the world. I am begging you.

Round of applause for the makeshift spice bag!

@Emeraldwitch30

8 ай бұрын

What she could have done too if no spice bag is simmered the spices in the vinegar and then strained them out and added the seasoned vinegar in. Old Chef trick i learned from a wonderful woman from Cuba 🇨🇺

Oh my.... Mama Shereshewsky is so cute... She instantly reminded of Edna in obviously the sweetest way... Haha

❤ your mom is so sweet. Love green tomatoes 🍅

@BerylShereshewsky

8 ай бұрын

awww she will love to read this cause you KNOW she is gonna be in the comments today hahah

My aunt always made pickled green tomatoes. I don't bread and fry green tomatoes, I sauté them with yellow squash, okra onion and garlic. Yummy.

@rosegold973

8 ай бұрын

Ooooo 😮 that sounds delicious! My family always breads and fry them but I wanna try your way! 😊

@NinaOnTheRun123

8 ай бұрын

Hey, are green tomatoes just unripe tomatoes? Or is it a special kind of tomato that stays green when it ripes?

Beryl’s mum is the coolest. Does she have her own show? She’s definitely camera-ready.

My mom always called that dish tomato preserves, rather than tomato butter. She was raised in the mid-west. I once took her to a restaurant in Maryland called Mrs K’s Toll House that had things you would have eaten at your grandma’s house and she was thrilled to see tomato preserves and corn relish on the table! It’s great on a warm buttered biscuit too.

@libbypetersen3523

8 ай бұрын

Ah corn relish. A favorite.

@MatthewTheWanderer

8 ай бұрын

I have never tried that before, but it definitely looks more like preserves than butter.

@Emeraldwitch30

8 ай бұрын

My German gran made a tomato "chutney" that is just like that tomato butter except I think it had onions too. It was a recipe trade with someone. My gran had a few pen pals.

@Rose-jz6sx

8 ай бұрын

It's interesting, ny friend from newark makes apple butter which when I first tried it I was like "oh this is chutney!" so there's obviously some kind of linguistic enclave that calls chutneys/preserves "butter"

@kindredanastasia

8 ай бұрын

@@Rose-jz6sxaren't chutneys chunky? Traditionally, apple butter is very smooth (spreads like soft butter), but I think I'd love it a bit chunky!

A hack for carving out the tomato is to use a grapefruit spoon. They have serrations on the edge that cut and the bowl of the spoon scoops.

@darcyjorgensen5808

8 ай бұрын

You beat me to it!

Is there a Catherine fan club? If not, there needs to be one. We can see where you got your fabulousness from

@vidapuraspa

2 ай бұрын

Yes let's have her on more often!!!!

It would be fun to have a collaboration between Beryl and Max of Tasting History.

@catherinebond7474

8 ай бұрын

Maybe Chef Frank. To learn how to hollow out a tomato. ❤

@angietyndall7337

8 ай бұрын

and/or Jos. Townsend as he does dishes from the 18th Century America.

@QUARTERMASTEREMI6

3 ай бұрын

Or Dylan B. Hollis who does vintage recipes! 😁

the egg and tomato actually one of chinese dish that been adapted to alot of asian countries. and what made it so special is when the egg is fluffy and undercooked. then it melts in your warm rice. truly the best comfort food

@yvonnepalmquist8676

8 ай бұрын

Ohhh over rice, I get it now.... that sounds delicious.

@cardboardcreationsart

8 ай бұрын

And super easy to make too! I usually just cook the tomatoes first and then move them to the side of the pan to scramble the eggs and finish together for a quick side.

you can peel tomatoes by blanching them in boiling water for a minute or so and then giving them an ice bath! the skin will peel right off

@BerylShereshewsky

8 ай бұрын

yup thats what I did!

@amandahodgin9316

8 ай бұрын

@@BerylShereshewsky if you know that you are going to use the tomatoes ahead of time, you can pop them into the freezer and when you thaw them, the peels will slide off, too.

@BlackTigr

8 ай бұрын

@@BerylShereshewsky I've never seen one while growing up in the states, but since I've moved back, I have seen vegetable peelers specifically made for tomatoes up here in Canada. Instead of a straight blade, they use a serrated one to be able to cut into the soft skin. Maybe that's what the original person used?

@tomhalla426

8 ай бұрын

@@BerylShereshewsky another approach if you have a gas stove is to blister the skin over the flame, just like peeling peppers.

@lorrie2878

8 ай бұрын

​@@tomhalla426gas stove. I am so jealous. We could not afford to have natural gas piped into our home when they were doing it in our neighborhood.

I married an Egyptian man and have been making mashi for a while now. Tomato mashi is also my favorite and I think the best way to hollow a tomato is to cut off the top and scoop it out with a spoon like a pumpkin. Also, only fill it 3/4 full and put the tops back on to help steam. Also, Egypt's favorite rice is a short-med grain rice, unlike a lot of other Middle Eastern countries that use Basmati or long grain. Hope this helps for next time!

I like the changes in your way of recording/building subsequent episodes. It's getting better and more interesting! Congratulations and I keep my fingers crossed for further development!

@BerylShereshewsky

8 ай бұрын

Eeee thank you!!!! ❤️🍅

Small note for the stuffed tomatoes, we make them in Greece too, the rice seemed overcooked so in order to avoid that you could use a risotto or similar rice instead. Regarding the hulling, I slice the top off then run a knife around the edge of the inside and use a teaspoon to gently empty the tomato's meat. Pickled green tomatoes are a staple in Greek tradition, we literally pickle everything, but I can't wait to try your mum's version too!

Your mom is such a sweet addition to your show! I immediately made the preserved green tomatoes with green cherry tomatoes from my garden. In Oregon we always have green tomatoes at the end of the season and I haven’t found anything I like with them. These are SO GOOD! Please thank your mom for such an awesome recipe! ❤️

@BerylShereshewsky

7 ай бұрын

Omggg I will!

this may sound weird but one of my favorite “salads” is tomatoes and onions basically swimming in a dressing of water, vinegar, sugar and salt. in czechia we like simple salads like this (also very often done with cucumbers or lettuce) with our meals!! it’s really refreshing and sweet/sour/tangy

@SlavicCelery

8 ай бұрын

Add some ultra thinly sliced garlic into that salad for an additional pop.

@yvonnepalmquist8676

8 ай бұрын

Tomato, onion, and cucumber salad is the best salad there is. I said what I said.

@Ginatus

8 ай бұрын

My Austrian mother makes a salad like this as well :)

I love the interaction with your mother. You go home and no matter how old you are, you find back part of your inner child. And they are still your parents. Careful... As if you don't cook for a living. So much love 😍

Wow, Beryl, you have entered "Good Eats" level of production quality, bravo! Loved the segment with your Mom! I thought you were going to give us a dance at the end!

I wish there was a whole episode just for green tomato

Aww, straight in the feels with starting the video with your mom and being sponsored by Hay Day. My mom and I played Hay Day together for many years. She passed away in June and I’ve barely visited my farm since. Maybe it’s time to go back ❤

@wildsquirrelswildsquirrel7286

8 ай бұрын

Hi!! I also play Hay Day too 😁 & love watching Beryl cooking the dishes. Beryl, use gloves when handling chilies to avoid the minor mishap of having your hands close to your eyes then your eyes stinging.

I'm going to have to try making those green tomatoes! By the way, your Mom has a great camera presence, I see where you get yours - she should do a cooking show!

@IndigoChild1307

8 ай бұрын

Yes! Her mom is so comfortable on camera which surprised me a little. They're a great duo! I'd love to see more "family" recipes like that. My Jewish grandmother had the most amazing brisket but I don't know what her recipe was 😭😭

Beryl, you are a KZread treasure! And what a special treat it is meeting your mom! I see now where you get you screen charm! You two must do a show together again soon! ❤

Is it weird to admit that im the most excited about your mother's green tomatoes? This summer we really didnt have enough sun to redden our tomatoes, so i have a lot of green tomatoes on the stalk that i was worrying about, cause now the autumn is here. Now I'm super excited to turn them into this condiment!

@amandahodgin9316

8 ай бұрын

My mom makes a green tomato mincemeat. It’s really good.

@tanyah.9131

8 ай бұрын

​@@amandahodgin9316I've made green tomato mincemeat pie...soooo good!

OMG!!! What's there not to love?? Your Mommy looks like any fantasy mom making a child as adventurous as you are. Enjoy her in excellent health. She tickled me to the end (and that glance of your dad was fantastic.)

My favorite green tomato recipe is green tomato pie--basically follow a standard apple pie recipe. I peel the tomatoes, cut them in two, then slice them. I sweat them with some sugar in a colander, then layer them into a pie shell with more sugar, cinnamon, and some cornstarch or flour (b/c this does tend to be juicy). Cover with a second crust and bake same as any fruit pie.

@chelsea78344

7 ай бұрын

Oh my gosh! I will give it a try!

You’re mom is super adorable I want to make green tomatoes with her

@BerylShereshewsky

8 ай бұрын

omg youre invited hahah

@englishatheart

8 ай бұрын

Please don't hate me, but you want "your" there.

I really love that you are experimenting with the format of your show and are showing yourself in your cooking process vs doing primarily the top down view. You are such a natural on camera! Bravo madam… next stop Food Network! PS I think the fact that you show the struggles is so fun and relatable. Most influencers try and sell you a dream, whereas you are authentically you!

Anybody else think Beryl has her mom’s smile..? ❤❤ It’s like a revelation for me to know where her warm smile comes from 😍 Also love the tomato butter recipe.. it looked so good! that tea bag trick is awesome🤩 we have a lot of green tea leftovers.. so this really helped!

The segment with your mother made me remember my childhood (now like 40+ years ago), my mother made a green tomato marmalade. Not sure where the recipe came from, but I think it was pretty old. She's sadly no longer with us, so I can't ask where it came from. Family is important, ask for recipes for things that's important before it's too late.

Another thing you could do with green tomatoes is make what we call Chow Chow in Canada. It’s also called green ketchup, but really it’s more of a relish and it’s made with green tomatoes.

Beryl, do you have any videos on how people in different countries cook with okra? I’d love to see that, if you do! 😊 It’s getting on the end of the season here, and I’d love to see different ways to utilize them.

We have stuffed tomatoes in Greece too.They’re called “γεμιστά” (yemista) and usually there are stuffed tomatoes, eggplants,bell peppers and zucchini with rice and sometimes minced meat baked in the oven. My grandma used to make them and I now continue to make them. It’s usually eaten in the summer and it’s light and delicious!

@Sermetimusic19

8 ай бұрын

Από ποτε τα γεμιστά ειναι ελαφριά 😂

Hi Beryl. Here's a chilies tip. Whenever working with chilies, lightly oil your fingers , cut. Clean, chop as you like, repeat oiling as needed. When done, wash hands with hot water and soap. You can touch your eyeballs if you want and no burning!

@itsgonnabeanaurfromme

8 ай бұрын

Capsaicin is oil soluble and will transfer to the fingers more when oiled

Hi Beryl! I am keen to find some green tomatoes and try your mum's tomato dish. Would you consider doing her top 5 weekly rotation meals or 5 special dishes you grew up with. Could be fun 😊

Here in the Philippines, we also do the tomato-egg stirfry, but a fried fish (like Tilapia) is added in it. We call it "Sarciado". P.S. Your mom is great, Beryl!

hey beryl it might be just me but i really liked the previous format of your videos where you show the cooking from top with the narration of the one who sent it. it just felt calmer and more in flow. maybe you could have a separate cooking bts video, that would be fun to watch at a different setting :)

@BerylShereshewsky

8 ай бұрын

I am still doing that! 💜🍅

Woohoo! Beryl did Fan Chei Chao Dan (The Chinese / Taiwanese dish) :) Glad u liked it!

Love "burgul banadoura" Lebanese recipe. My favourite memory is making this meal, with my Lebanese mother, along with salad of tomatoes, cucumber, green onions with garlic, lemon and olive oil dressing. Never tried it with "laban" /Lebanese yogurt. But we thinly sliced our onions and caramelized them. I also enjoy a quick lunch which my Syrian grandmother made for us (coarse burgul cooked plain with only a bay leaf and salt to taste (cooks in minutes), and served with cold laban. Yum. Best memories from my childhood. Thank you for these videos that invoke the best of my childhood memories.

FYI Beryl, the tomato and egg dish is called "Fan Qie Chao Dan" (Taiwanese Chinese) or "Xi Hong Shi Chao Ji Dan" (Mainland Chinese) instead of "Jia Chang Cai". "Jia Chang Cai" means home cooking or more literally a dish you often make at home. Hope this clears up any confusion :)

@JacobSiau

8 ай бұрын

Came to the comment section to say exactly this. You beat me to it.

@VickytoriaLi

8 ай бұрын

Yes hope she sees this!

I love how beryl's mom say "be careful" like she's saying it to a kid even though beryl is a food content creator. That's so sweet💕

:57 The look on her face when Catherine says, "I'm Beryl's mother." That's a proud mama right there!

The tomato stir fry is surprisingly reminiscent of Greek strapatsada (egg and tomato scramble). Just remove the sesame oil and add feta and you've got that classic easy Greek lunch!

@yvonnepalmquist8676

8 ай бұрын

Yum

@Emeraldwitch30

8 ай бұрын

That sounds good. We've canned stewed tomatoes for years and one of our favorite quick meals during canning season is scrambled eggs and right before they get too set you dump a few ladles of hot stewed tomatoes in. Then serve with good toast with lots of butter.

So glad you had the Chinese tomato and egg dish - I ate this so much in china and when I asked what chinese dish I should try cooking first chinese people always suggested it

Oooohhhhh i adore mrs Catherine.... Such a lovely face 😍😍 and the gentleman behind her with the spices 😂😂😂😂

Your Mom reminds me of the lady from the Incredibles movie, in the most adorable way ever 😍😍😍

Wow! Your mother's green tomatoes look delish! I have never seen any green tomatoes where I live. :( When I was little my father canned tomato jam...tasted just like strawberry. A long time ago I saw Knott's Berry Farms tomato jam. Tasted just like my father used to make it. They might have discontinued it because I haven't seen it since.

@AvaNightingale

8 ай бұрын

Oh green tomatoes are just unripe tomatoes!

@bjdefilippo447

8 ай бұрын

​@@AvaNightingaleThey may not sell them in his/her area, except maybe farmer's markets.

@malice41414

8 ай бұрын

@@AvaNightingale Unfortunately, in my little town all the tomatoes in the few grocery stores that we have, I only see the ripe ones. :(

I didn't realize you had a website with all the recipes, that's great to see. I've been meaning to try tomatoes with eggs and now I want to try most of these too

I'm greek and stuffed vegetables are a staple in our cuisine too,. The way you hollow out a tomato is, you basically spoon the flesh out (after you remove the center part with a knife). When picking out tomatoes for this dish, you typically pick relatively firm ones, so that they hold up. Also, you stuff them at about 2/3 to 3/4 of the way up, so that there's room for the rice to expand. If you wanna start out easy with stuffed vegetables, you first go for stuffed bell peppers, which take minimal effort to hollow out, and are a bit more sturdy.

Your mum? Iconic. Period.

This is the best video you made so far. The history, the cuteness of your mother, the variety of the recipes. Wow.❤

Shashouka in my opinion the best dish that uses tomato! Ps Mexican tomatillo is everything a tomato is but better

@bartho5212

8 ай бұрын

PREACH! Such a fantastically delicious dish!

Honestly as a Canadian who is ethnically Egyptian-Lebanese, this video HITS! I haven’t made either of the recipes featured from my countries so time for me to get on it! Thanks Beryl for your awesome work!

Beryl - first, I love your mom. She is fab! I made two of these recipes immediately following watching this video. First was your mom’s recipe, and now I have my green tomatoes in the jars, we are on day three, and in two more days I can taste them! Second, I made the Canadian Tomato Butter, and it worked perfectly the way you described, and the flavor is phenomenal! Such a boost from old ketchup. And insider information: I’ve never had ketchup with my eggs before, simply because I’ve never thought about it. But I tried them with the tomato butter…and I am a convert now! I only have about 100 pounds of garden tomatoes left, and I’ve already canned basil-marinara sauces and tomatoes I will use for future soups and chilies throughout the winter…thank you (and your guests) for sharing these new and brilliant recipes to liven up my garden hauls! 🥰🤩

Your mom is a sweetheart.

My mom used to make pickled green tomatoes. Your mom is so cool. Her tomatoes looked amazing.

Love your mum, she talks about food the way i do, my gran thinks i am ibsessed with food but it is all about the memories of when had things with loved ones or have cooked/ made different things and others have enjoyed it. Beautiful 💜

Loved loved loved to see the Egyptian stuffed tomato recipe! A true reminder of how countries all across the Mediterranean sea share so much tradition. In South of France, we call them "tomates farcies" ;) EDIT TO ADD: Beryl, use a spoon to hollow the tomatoes! xD

Beryl's parents have mad style!

Hi beryl, just a appreciation comment that you inspire a lot of people and I'm so so proud of you for doing all of the work you do for these videos. And yeah i really really love this new kind of editing where you give your inputs or bts of how you make the dish, gives the video a more personal interaction touch. Love you ❤

In Canada gardeners always have a bounty of green tomatoes at the end of the season as the first night of frost always comes too early and there is a rush to get what you can off the vine. Then it was time for Chow Chow! Really, just a green tomato relish but such a staple growing up where a jar of preserved Chow Chow made it to the table to go with dinner in the fall and winter. Sure made that moose more palatable. !

You score and blanch tomatoes for peeling, but your way worked in the end. To hollow them out, a serrated grapefruit spoon is the scooper of choice. You also might "truss" the stuffed tomatoes with a belt of cotton twine. And don't say America has bad tomatoes when you mean NYC. Tennessee has amazing tomatoes, I have three varieties growing out in the yard between the crepe myrtles.

My mom would have loved the green tomatoes too, that really touched my. heart and made me miss her. Thanks for sharing your mom's recipe and your mom with us :)

Loved your mother's recipe! And she seens a very nice lady too!

When I was pregnant with my son, pickled green tomatoes from the Eastern European Market were my jam. My boss used to keep them in the breakroom for me.

You’ve done a decent job with your first Mah-shi 🇪🇬 recipe. To hollow-out the tomatoes, you can use a small metal teaspoon in carving motion, as if you’re scooping it out. Herbs go into the rice stuffing itself and they cook as well. Basmati rice is not the proper type to be used here, but you will have a more elevated version with short-grain Egyptian rice, which can be difficult to find in the US.

I have so many things to say. I am obsessed with your mom! What a cool lady. When you started peeling the tomatoes, I was screaming “boil them first!” lol so I’m glad you figured it out in the end. Also, I have the Always Pan too and I really struggle with eggs and other things sticking, and I am kinda mad about it because there was so much hype that it was the best. Lastly, with the tomato egg stir fry, I always cook down the tomatoes first, and then cook the egg in their juices. I feel like this makes it way more moist and soft!

Absolutely love you're content

For future reference, google is your friend. There are instructions on how to do almost everything. But to peel a tomato, cut an x in the bottom of the tomato and plunge into boiling water for 30 seconds to a minute. The skin splits and peels right off.

BERYL YOUR MOM IS SO CUTE! she's an it girl for sure!!

Hi Beryl. Great ep. Just wanted to comment on the Chinese tomato dish. My mom makes something similar. 1st fry some diced green onions until you smell the aroma. 2nd add the diced tomatoes and cook slightly until they start to become tender (lightly seasoned with salt). 3rd add the beaten eggs (also lightly seasoned with salt) directly to the pan with the tomatoes. 4th cook the eggs apart from the tomatoes until they start to solidify. 5th mix all ingredients in the pan together until they are well combined. 6th turn off the heat add some black pepper and stir and enjoy. The tomatoes should still have its shape and not be a sauce. An easy 1 pan egg and tomato dish to have with some toast in the morning. Hope you try it.

I learned about the tomato egg stir fry over the pandemic from a couple KZread videos. I asked one of my friends about it who is Chinese, and she shared some of her tips for cooking and the nostalgia that came along with that dish. It's easy and delicious!😋

Your mother looks like the most fascinating and charming person you could ever met. No wonder you grew up to be the woman you are today ! Hope to see more of her in some other videos in the future ❤

Is this the first time we've seen your parents? This is the first time I'VE seen your parents and they are SO PRECIOUS 🥹

Omg Beryl, your mom is so cool!!

An alternative way to peel tomatoes if you're going to cook with them, is to freeze them whole. Remove from the freezer and run under warm water... The skin will come right off!

Not sure if any mentioned Chowchow or Southern Green Tomato Piccalilli, but my Tennessee grandmother canned this every year, she made one spicey, and another mild, which was added to a bowl of Pinto beans, and served with fried potatoes and corn bread during cold winter days.

@skyydancer67

8 ай бұрын

Chow chow needs a mention. It is one of the rare things with tomatoes I would eat. First learned about it from an auntie in Florida.

Your mom is so cute ..we can see where you get your charm from 😊

Beryl, I loved meeting your family in today's video. Topic suggestion: how people eat coconuts or carrots around the world

Your parents are so delightful, just like you

Oh that tomato butter looks amazing. Also your mom's recipe is like a great idea for a gift because it looks so beautiful in that jar. I am gonna make these this summer I am very sure about it! I love your channel! ❤

My dad is Cajun from Louisiana. He used to always make me tomato gravy. First, you make a roux (thickener) out of an even mixture of butter grease or oil and flour, You need one can of rotel tomatoes, one can of regular tomatoes, and a little tomato paste. Add some sugar to taste, and a lot of black pepper over butter biscuits

@Britt590

2 ай бұрын

That sounds amazing!

Tomatoes are my favourite vegetable ❤ I still want to make a plate of all kinds of tomatoes and taste them. Your mom has the sweetest voice! 💗

@pushpendrakushawaha5987

8 ай бұрын

Tomato is a fruit by the way

@dagmarbeeke6163

8 ай бұрын

@@pushpendrakushawaha5987 that's true! A berry even, if I'm not mistaken.

@pushpendrakushawaha5987

8 ай бұрын

@@dagmarbeeke6163 yep

We have a stuffed tomatoes recipe in France as well!! The tomatoes are stuffed with minced pork instead but we eat them with rice on the side. And they are baked in the oven, not on the stove. It's so interesting to discover different versions of the same dish! To hollow the tomatoes, we cut the top of the tomatoes and use a spoon to dig the flesh out. Then, once the tomatoes are stuffed and ready to bake, we put the top back, it's like a little hat 😊

OMgosh I love your apartment so much and that is such a specific vibe for this series, but going home and seeing you interact with your Mom was just so freaking enjoyable. and I agree with the others, huge fan of your Mom.

We also pickle green tomato in Turkey but we dont slice them, we usually tend to pick really small ones and pickle them as a whole. This way you just get the whole crunchy expirience. Also our brine is more the salty and spicy kind 😂 And omg i instantly thought about bulgur with tomatoes when i saw the title of the Video, because we have this exact dish in Turkey but we would add onions, bellpeppers and chillies to liking.

This was the sweetest, most wholesome video I've seen in a while. Including the ad spot!! I loved the creativity in the intro too, and I'm excited to try making tomato butter!

This was a great vid!! Full of YUMMY dishes. I'm esp taken by how you have such great taste buds. It is so fabulous how you will try just about anything. I happen to LOOOVE tomatoes, so this episode was esp AWESOME!! Seriously, you don't just taste the food, you also cook all of the dishes/recipes viewers send you. THANK YOU LOADS!! I have learned to be more daring and am trying different foods. Not to mention your Beautiful Spirit!!! YOU ROCK!!! Arlene

@BerylShereshewsky

8 ай бұрын

Omg Arlene thank you!!!’n ❤️❤️❤️🍅🍅🍅

Beryl, I have grapefruit spoons, which are teaspoons with ridges on them. I use them to get seeds out of cucumber or Spanish pumpkin (calabaza). Seems to me you might use one for your stuffed tomato.

The segment with your mother was truly a delight to watch. It brought me so much joy.