Check the description for recipe links on my new website!! www.beryl.nyc

@sidneymannster

Жыл бұрын

Its so nice to think that the maczka recipe from Florek it going to finally appear on a google search 💖

@ManualKarmaProps

Жыл бұрын

I would be interested in some frugal/struggle meals from around the world. It is very relevant today for a lot of us. "Depression" recipes in the US are still shared and used. Thank you for your time and the communities telling their stories with food. I look forward to many more meals :)

@LithaMoonSong

Жыл бұрын

maple syrup?? asks the Canadian.

@pretty5793

Жыл бұрын

Thank you for the website. I can’t wait to try some of the recipes.

@errollleggo447

Жыл бұрын

I typically eat some scrambled eggs and thick cut texas toast. I can't do the runny eggs.

I feel like we need a "struggle meal" episode!!

@jewelvanhorn9269

Жыл бұрын

Yes

@cherishoneal9108

Жыл бұрын

So true. Red beans and snap beans with sausage for me.

@caricheng

Жыл бұрын

I came to the comments to write the exact same thing!!! Probably not the easiest episode to develop, but oh so important!

@neffie77

Жыл бұрын

Just wanted to write the same thing!

@joanesmith2002

Жыл бұрын

Yesss as a south african we have loadshedding and bro we had to adapt to cooking without electricity

I found it! Florek was using a specific name their grandfather called it, "maczka". I found that the word by itself with a spelling change is "mączka" (MONCH-ka), which means "meal" (e.g. "cornmeal") or "flour". It led me to find a recipe in Polish: "Jajecznica z mąką", or "Little eggy thing with flour". That specific string is everywhere! So now, this Polish breakfast food can be more accessible to any who want to try it!

@avelaide7530

Жыл бұрын

I also found it (or at least something very similar) under the name Mennonite Scrambled Eggs.

@cheapcooper

Жыл бұрын

i assumed it was mączka right when i heard it, it sounded maybe misheard in childhood and probably passed on like that, bless. also, i’m Polish and have never heard of it, but seeing the ingredients makes sense.

@kin1332

Жыл бұрын

I was confused at first but then realised my family calls it klepok! I come from the greater poland region

@Speculum81

8 ай бұрын

For me as a German it sounds like "Matsch" (mud). Florek tells that he ate it in the mountains with his grandmother. So it might be, that it is a "mixed" up word, mixing up German and Polish (or other) origins.

@kikihammond5326

7 ай бұрын

American here who has never had this, but I wonder if to elevate this a bit, if using bacon grease to cook it in , and perhaps some spring onion greens on top would bring this a bit forward in flavor? Often bacon grease has been saved to flavor other dishes and to use the oil, so I'm sure grandmothers and grandfathers would have done that, as well as the grease from any sausages that might be had. Of course, the more simple is for the hard times.

A "struggle meals" episode would be amazing especially since nowadays food prices are rapidly rising.

@MrSincerity88

Жыл бұрын

Oh, I love that idea!

Struggle meals! What an idea to get people talking! I’d love an episode where people contribute recipes from their grandparents and great grandparents (possibly even farther back!) dedicated to what they ate in hard times. Also Beryl, you have an instant pot! Stock is super easy and much faster when you use that!

@bethanya99

Жыл бұрын

I used to clean house for this 101 year old Lady, Mildred Miller, and she gave me this recipe they ate from the depression times called "Rivel Soup". I haven't made it yet, so I can't report on it's taste, but Mildred would make it whenever she was sick or had a bad day.

It was a funny episode for me, a hungarian girl, because "maczka" is pronunced exactly the same as our word for cats "macska". So when I heard "I ate maczka for every breakfast" I was like... Excuse me, WHAT? 😂

@telebubba5527

Жыл бұрын

Lol. Well it's a change from dogs 🐕 🦮 🐕‍🦺 🐩 🐶 🌭

@Shirumoon

Жыл бұрын

I was wondering whether it was sort of an important hungarian recipe maybe? But I can't think of something that would resemble it. My parents are from HU/RO so there was a chance haha

@LucyCaptain

Жыл бұрын

I am Slovak and I fully second this statement :D :D :D

@louismalinak5563

Жыл бұрын

I'm Hungarian too, they can keep their maczka, I'll have a langos😂

@bakekay21

Жыл бұрын

I think adding the Paprika Butter to it would enhance it.

BERYL can you do a video series on "Struggle meals" or depression era meals or wartime meals? Because with this craziness with Insane prices and low pay rates in America RN it would help SO MANY people cope with food scarcity with Flavor.

If the idli batch turns out to be hard and not fluffy enough then you could cut them in bite size pieces and make idli fry. You can find many recipes for it online. Happy eating 🙂

@LearnGermanwithMarzipanfrau

Жыл бұрын

OMG, I love Idli. My Grandfather used to make them for us. We ate them with curry or sweet with sugar.

@prcharde

Жыл бұрын

@@LearnGermanwithMarzipanfrau oh wow! I am glad you enjoyed it!

@Honeybear0488

Жыл бұрын

Ya and that also is very yummy❤

Wow i wasn't expecting Galette Saucisse to be on any cooking channel ever haha ! This dish is originialy from britanny in France, since this is where buckwheat crepes are from. If you want to recreate the dish at home i would really advise you make the batter a bit thinner than shown here, the crepes will be easier to spread around using the swirl method Beryl used, and the best tip i can give is to make the crepes in advance, then when you want to eat breakfast, reaheat your pan and the crepe with it in butter, put the ingredients in the crepe and roll the galette inside the pan so that the crepe becomes crispy ! This is the biggest advantage of having buckwheat instead of wheat flour, it has more starch and no gluten, meaning you can make it very crispy when cooking it, unlike the soft wheat crepes.

@kates7277

Жыл бұрын

I'm anaphylactic to buckwheat and thus feeling like a disgraceful Canadian!

@kates7277

Жыл бұрын

@@taraoakes6674 La Creperie de Paris!

@KimLaneMiller

Жыл бұрын

Didn’t he say it was dipped in molasses? That sounds amazing but I didn’t see the molasses in Beryl’s version.

@telebubba5527

Жыл бұрын

@@kates7277 That's horrible. I do hope you get treatment. Won't make you lees Canadian though, only maybe slightly less Québécois. 😉

@Toytonia

Жыл бұрын

@@KimLaneMiller I heard that too 🤷🏼‍♀️

I tried to Google some alternatives for Maczka and I’ve found an Old Polish recipe for “Prućka” which seems to be just that. Florek, great job recommending it to us!

Hey Beryl! I’m from Kansas, and I’ve seen a friend of mine make Maczka! She has a long line of Czech heritage, so maybe that will help explain the origin of that dish. She didn’t call it that I don’t think, but she said she grew up eating it for breakfast! What a small world!

@elizabethtakeo

Жыл бұрын

That's really neat! Do you know the name that she uses for that dish? My partner studies Czech history and they're curious.

@Maguire708Julie

Жыл бұрын

@@justjan147 ask about special orders at your local grocery or health food store. They may require that you purchase an entire case though!

@fufi2238

Жыл бұрын

Hello! I'm from Czechia and I live near Polish borders. I've never heard of maczka before though! This food is really a mystery haha.

Regarding maczka, my Romanian grandmother passed a similar dish down to my mother and to me: Instead of wheat flower she used polenta. Only three ingredients, polenta, egg and milk. To make it tasty, heat the polenta in the pan without oil until it starts to smell like popcorn, then add milk and the beaten eggs, salt and pepper. Delicious!

@kadikaado

Жыл бұрын

What did she call it?

@anneblackwater8478

Жыл бұрын

@@kadikaado Nothing 😅it doesn't have a name, it's just this easy dish you can make.

@Rose-jz6sx

Жыл бұрын

Yummm!

@blufaerie

Жыл бұрын

That sounds delicious!

@iulianegreanu8435

Жыл бұрын

This confuses me a little bit. By polenta do you mean mămăligă or mălai (cornmeal)? I guess I'm just struggling to imagine how polenta can start smelling like popcorn, but maybe I'll just have to give it a try and see for myself :))

Wow I didn’t know Quebec had buckwheat pancakes. Galette looks a lot like memil jeonbyoung (메밀 전병 literally buckwheat crepe in Korean) which is a popular delicacy in Korea. It’s always exciting to learn my chosen country Canada and my home country Korea have something in common. Especially after living in Vancouver for the last 20 years. 🎉

@telebubba5527

Жыл бұрын

It's originally french for Canada and they brought it over. In my country, the Netherlands we have it also, but we usually mix the buckwheat with plain flour nowadays to make it a bit lighter. We usually make bigger pancakes, pizza size, and then a whole buckwheat pancake is a bit too much. 😆

@007carot

Жыл бұрын

Au Québec on appelle les crèpes au sarasin des ployes. Les acadiens aussi en mangent.

@FlowerEmblem

Жыл бұрын

According to another comment, it seems that the crepes were brought over from France (Brittany?), but the molasses makes it very Canadian.

@TheTamago

Жыл бұрын

@@FlowerEmblem French here 👋 galette saucisse is from Brittany indeed and we don't use molasses, as you said, molasses makes it very Canadian lol

@marlenebordeleau2650

11 ай бұрын

@@007carot y'a un ami qui m'a dit que les ployes c'est fait avec de la farine de sarrasin vert, et que la galette c'est le sarrasin foncé qu'on retrouve un peu partout - il est très fier de ses ployes du nouveau-brunswick ! Mais ça se peut très bien que ça change selon les régions. Dans ma famille , des deux côtés c'est galette (Estrie et Mauricie) et on n'a pas de farine de sarrasin vert - , je serais curieuse de voir pour les autres régions du Québec !

Galette saucisse is also a very Breton thing. Bretonny was one of the poorest regions of France and people massively left for richer provinces of France. They also went abroad, including to Québec, which would explain why you'd find a variation of galette-saucisse on the other side of the pond ;)

That first Québécois guy made me so happy ❤️ I never ate those galettes growing up but it still feels emotional to see my culture on screen. Thank you ❤️

@siggis_

Жыл бұрын

They look really good! Might give it a try☺️

@kates7277

Жыл бұрын

I'm anaphylactic to buckwheat and feeling like a disgraceful Canadian (ex-Montrealer)!

@lelou12

Жыл бұрын

Je connais la galette de sarrasin, mais j'ai jamais vu ça avec la saucisse pour déjeuner, je serais curieuse de savoir de quelle région ça vient!

@kates7277

Жыл бұрын

@@lelou12 Peut-être L'Acadie?

@007carot

Жыл бұрын

@@kates7277 En Gaspesie on appelle ça des ployes, mais j'ai su qu'il y a des gens de d'autres régions du Québec qui en mangent aussi. Je me demande surtout pourquoi elle ne l'a pas fait avec de la mélasse comme le gars disait dans le vidéo.

Yes. “Struggle meal” episodes please. Plural. Also I lived this episode. Oh! Gluten free options from around the world! Like, how buckwheat is used and such ❤

Canadian here. I have galette saucisse a few times a month, and they're delicious. But pair them with spicy mayo, a drizzle of maple syrup, and some chopped kimchi? They're 🔥🔥🔥🔥🔥🔥🔥❤

A dump and cook dish episode would be so cool. Something satisfying about just dumping the ingredients in, stirring, and boom food. Like dump cakes. dump and go casseroles etc. everything canned or boxed because some people have a hard time accessing fresh foods.

@codename495

Жыл бұрын

It’s funny how some people really like quickie dump and go style stuff, and then there are people like myself who can’t handle that kind of homogeneity in food.

@geralynlovell5616

Жыл бұрын

@@codename495 I kind of waffle both ways. Depends on what it is.

@Rose-jz6sx

Жыл бұрын

I feel like this is an entirely USian phenomenon. Not against it as an idea, but it just won't be as travel the world-y as usual

@geralynlovell5616

Жыл бұрын

@Rose you think? i know of people in Russia, Philippines, Finland, UK, and Canada doing this! I think there are many countries who rely on canned/frozen/dried products.

@Rose-jz6sx

Жыл бұрын

@@geralynlovell5616 canned/dried/frozen is a whole different thing to dump and go recipes imo

Beryl, first and foremost, love love love your show, who doesn't. Secondly, Indian here and my tips for a great idli comes from my 75 year old mom who is sitting next to me and watching this episode with me, so yes you can trust it. The water at the bottom of the IP should only be so much that it doesn't drown the first tier of idlis at the bottom, better yet skip the bottom most tier and add water freely so, the idlis at the bottom don't get soggy. Then, add some poha or beaten rice to your mix it makes it the batter ore fluffy. Lastly, keep the IP on steam and turned on with steam valve open for like 20-30 mins particularly for a idli pan like yours (tiny) so that they are cooked all the way. Another thing to note is, when the batter is made at home it is a labor of love and we add some methi seeds (fenugreek, no idea why they are called that) to improve the fermentation process, not the case in store bought in which they replace it with baking powder. Hope you enjoy the humble idlis :D. Well I have to also say Beryl, I why the zucchini into sambar, you also get a sambar mix of vegetables in the indian grocery store, so much better to use instead, just saying :)

If your idlies are hard you can just break them up and make idly upma by sautéing Spices with Onions and mix it with the idly crumbs and you now made an Idly Upma Successfully, It’s very delicious.

@rudyfan1926

Жыл бұрын

oh man, I love upma!

About the Balaleet. You're right about the scrambeled eggs part. My mom usually fry minced onions and crack eggs on it and make like a oniony scrambelled eggs then mixes them with the balaleet. It tastes much better.

I'd love a cookie episode. You could also limit it by type if you wanted, like cookies to have with tea or cookies for a certain holidays. Also, if you look it up, there are Beryl chocolate chip cookies.

@user-jy4gs4fg1i

11 ай бұрын

Breakfast Cookies

I really Like SmorgasBORG but that is a whole other thing! LOL Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". Wikipedia

My mom's secret for soft idli... a spoon Fenugreek seeds while soaking rice and lentils

Some cracking dishes there - well presented as usual. You have some terrific followers. Special props to the Canadian chap. I'd love someone Galette Saucisse for brekkie.

I've never heard of Maczka, but I have a strong belive, that you can't go wrong with egg, milk and flour - no matter what the ratio is, it'll be fine. I was also thinking about a hot sauce, maybe some greens and cheese. Maybe you can create a slavic shakshuka this way ;)

@hedda2022

Жыл бұрын

I agree, you can't go wrong with eggs, milk and flour - French crêpes, Dutch pannenkoeken, British Yorkshire pudding - so many different variations, toppings, fillings, and sauces/condiments 😄 And now Polish maczka - another one for me to try 😊

@andrewjohnston9115

Жыл бұрын

Cheese and baked beans come to mind as an accompanyment for this.

@hedda2022

Жыл бұрын

@@andrewjohnston9115 Lol 😄 I would definitely eat that very happily, but I would probably more likely go for pannenkoeken with cheese and sausage or bacon, (or maybe sometimes with sweet toppings). Whatever, it's a really good combination of 3 ingredients 😊

I'm a Québécoise but I have family in New Brunswick. I had no idea Quebec had a buckwheat crepe we called them "ployes" like my New-Brunswick Grandma! This channel will always teach you something even about your own culture! Thanks Beryl!

@nourg9021

Жыл бұрын

Ouiiii première chose que j'ai pensé c'est les ployes, j'viens du Madawaska et c'est presque tout le temps sur la table quand ont soupe. 😊

@mariannelafrance5079

Жыл бұрын

Omg!!! Ma grand-mere venait de Saint-Jacques NB! Je suis contente de voir que c'était pas juste elle qui appelait ça comme ça!!

Ooeehh and the Polish bread! It's sooooooo gooooooood-ah ❤ Our Dutch bread is so soft and airy, you can't even spread cold(er) butter on it. I like to go to the Polish supermarket in my town next door, but I always end up buying many more Polish goodies haha. I love their kitchen and culture. ❤

I love the idea of a struggle meal episode ; my first thought however when reading the term “struggle meal” was a dish I crave when I feel sad/down but I know keep eating is necessary and trying to keep it balanced 😅 I think both ways could make beautiful episodes

What I simply adore is the way your face contorts with joy and surprise !!!! Just delightful to watch ... and addictive too !!!

With regard to idlis, I treat them much like one would treat dumplings. Closed basket steamer, cook until they are done. Idlis do not need to be cooked under pressure. So any steamer/ double boiler will work. You just need to do it once to figure out how long your setup takes. There is a dedicated idli cooker pot available, but even though i have one, I seldom use it. The easiest way is to use the idli plates in a crockpot with an inch or so of water at the base and using a lid that tightly seals everything so as to retain all the steam inside. It can take anywhere between 10--15 mins. Make sure the heat is low, this gives you both softer idlis but also flexibility in case you have to step aside for a second.

I’m Vietnamese and so glad you got to try Hu Tieu Nam Vang. You choose a great soup base powder. You should be able to find any Quoc Viet soup base products at any Asian grocery store if not then any small Vietnamese grocery store.

Sourdough or yeasted buckwheat crepes or pancakes are such a treat to me. I love the idea of pairing them with breakfast sausage.

@SingingSealRiana

11 ай бұрын

soooo delicious, sadly I cant handle fermented foods, but thats one of the things I am the most sad to have lost since I descovered that foo intolerance

While making MTR idle it’s good if the curd is slightly sour … helps ferment it a bit. And the consistency must be thicker than a dosa or pancake batter or more like your cake batter … consistency is also very key ! Needs some try .

When Martha Stewart made Balaleet I was floored from how such an obscure dish from my region made it to Martha (cuz it really is a quirky home dish from our grandmothers' early days pre-oil wealth, making stuff from whatever in the pantry, and a breakfast sailors would eat while on pearl diving voyages, all carbs and sugar, not something we serve to tourists usually because then idea of sweet pasta is a little ew) but I musty say seeing you do it filled me with pride! Love you Beryl xxx

@SingingSealRiana

11 ай бұрын

there are quite a lot of very similar sweet noodle dishes I came across in "oriental" cuisine, it is very traditional. A few examples: -Meethi Seviyan from south india -Faloodeh from persia -Kunafa from turky -Shemai from bangal less sugary bust still sweet is also a trend in eastern europe and therefor ashkenazi jewish cooking, vereniki filled with blueberries, noodles with poppy and milk, sweet noodle kugel . . . germany has "schlupfnudeln" that are most often prepared sweet noodles and sweet is only weird to the "modern" eye.

@yousifisms

11 ай бұрын

@@SingingSealRiana how fascinating! Thank you

I grew up on a version of maczka that came from my english miner heritage. We just call it egg gravy served on toast. Great with a little cheddar on top or salsa.

Your videos are like a hug. Very comforting. The way you edit with the contributor describing the dish with images of you making the dish is special. I’m sure it’s a lot of work but it is really effective.

My parents are from Slovenia and we call it Smarna- eaten savory or sweet. We add maple syrup (for sweet) or butter and cheese or onions with bread

I'm not Indian but my husband is. We also use MTR (SIL gave them to me) and we love it. I also failed so many times before I succeeded. I usually only add yogurt, no water. I also let the batter sit for 2-5 min before steaming. I bought an idli pot that's like a pressure cooker and I found that putting over high heat will ruin them. Mine is on medium heat and I steam them for a lot longer than the package says too. Mine come out great everytime now Also, I wonder if your low fat yogurt has something to do with it.

@andersonomo597

Жыл бұрын

Nothing good ever came out of low fat anything. Just saying..............

@valley-girl

11 ай бұрын

Yeah...we have no concept of "low fat" yogurt.

Any food can be breakfast food if you eat it for breakfast

Steam the idlis in the instant pot but don't let the pressure build up otherwise idlis are too hard: Place the idli stand in the instant pot. Close lid and keep in steam mode in venting position, and press start. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer.

@MeghanaKuppa

Жыл бұрын

I second this! Another thing that also worked for me was pressure cook mode, where you start off by sealing the vent until the timer starts, and THEN let it start venting. This gives similar results as steaming all the way with the vent open, but there is less risk of losing all the water in the instapot which can lead to a burnt bottom. However, venting it in steam mode all the way is definitely more hands-off if you use enough water. In both cases, I set the timer for 10 minutes, and it works.

This is the second video in the last few weeks with a soup! A while back you were like 'would the soup people like more soup?' and you know what: as a soup person: yes! A soup video would rule! I'd get my mom to finally write down her sausage and greenbean soup recipe, finally.

What about a "out of the can/jar/powder" episode to make hard recipes much easier?

Idlis remind me a lot of a type of Chinese steamed rice cakes called “Paoba” or “泡粑” (a version of Fa gao)! They also taste slightly fermented but the difference is that they don’t contain lentils. I wonder if they are related somehow and hope that I can try idlis one day.

@valley-girl

11 ай бұрын

Idlis are of manh types. The most famous would be Rice idli and Rava Idli. Rice idlis are lighter compared to Rava (semolina) Idlis. I am weirdo so I like oats idlis the most.

I love seeing all the different "specific meal time" foods from so many different regions/cultures! Thanks!

About "Maczka". My mom makes this dish very often but calls it just "omelette". I was confused because for me it looked like scrambled eggs with flour and milk. In Germany and Austria they have something similar but sweeter version. Kaiserschmarrn.

@SingingSealRiana

11 ай бұрын

kaiserschmarn is pretty different though, not just sweet, its like a very thick fluffy pancake ripped to pieces, not one creamy stretched egg porridge

Yesss the website looks awesome Beryl! So psyched I can easily save these recipes now 😊

these were all such fascinating dishes. thank youuuu for featuring us, Beryl! 🤎🤎🤎 that idli, sambar and PODI combo looks delicious. I'm with you on having a go-to breakfast, my go-to is a sunny side up with PODI sprinkled on top. Based on the day, I'll usually vary the PODI I use 🤤🤤🤤

Hi Beryl! South Indian here, I think the problem can be from instant mixes rather than the instant pot. I usually ferment the batter from instant mix (leave it on the counter over night) usually gives much better result than making batter and immediately making idlies. And cook idlies no more than 10 minutes. Hope this helps😊

Thank you for another inspiring video Beryl! Off topic, but I caught a glimpse of The Wind-Up Bird Chronicle book… I’m currently in the middle of reading it after hearing Patti Smith talk about her love for it at her Portland book tour stop! Also, I love EVERYTHING about your new website…. makes me happy to see all the pictures and the stories and the colors- what a treasure! Such a great resource, thank You! ❤

Love the new website Beryl! Going to pour over it this evening and decide some dishes to make this weekend 😊

Throwback moment here for me as Mascka was mentioned. I’m from Germany and my Grandma occasionally mentioned „Eierbrei“ (egg porridge) on wich she was eating and raised when she was a kid or young woman around and/or after WWII. She never handed an exact recipe, but she talked about 1 Egg lasting for the whole family by adding a ton of milk and/or water and some flour. I’m pretty sure considering that it probably was buckwheat, rye or spelt flour, cause it was cheaper and easier to get around that time.

@SingingSealRiana

11 ай бұрын

oh, those good old days where the way healthyer buckwheat was cheaper . . . sadly does not count as a struggle food anymore

I love the breakfast episodes! I enjoy all of your videos so much!

Hi from France where we eat galette saucisse in a tooootaly different way. It's a quick meal mostly cooked in Bretagne. You first put the galette, then some cheese, caramelized onions, a drop of mustard and a large sausage. Roll it and eat it on the go for lunch. These are often soled at music festivals or cultural events. They're cheap and good, and pair well with a cold beer. No molasse, no coffee ^^'

I happily use soup bases and carton stock when cooking. I think its more important to eat good, nutritious foods with a pre-made stock than to eat overly processed food when in a hurry.

The vermicelli dish (balaleet) reminded me of "sewayien aur aalu" that we make at our home, it's very similar in its sweetness and there's also a similar savoury addition to it but instead of eggs it's spiced shallow fried pieces of potatoes, the spices are the common Indian ones turmeric powder, red chilli powder, coriander powder, and salt (I am unsure if this is all, but that's all I remember) Unfortunately Idk the vermicelli preparation, so this is all I can tell for now.

Breakfast foods are my fave meal for any time of the day…… loved seeing breakfasts from other parts of the world!

I love her reactions so muchhh. Loved the video. Loved the efforts❤️

We ate maczka for breakfast today and I'm ded. What a simple yet filling dish

Similar to the maczka, my Appalachian grandma always made scrambled eggs with milk and torn bread (usually the heel.) All of my most nostalgic meals are hold overs that her parents grew up eating during the Great Depression.

My Mom grew up in East Germany right at the Polish border after WWII and they had their version of Maczka, Mehlsuppe-thinner and only one egg among 4 people. She hated it and I never had it. She had a Scarlett O'hara moment once she got to the West--"never again!"

@MrsPix20

Жыл бұрын

This is so interesting. Thank you for sharing 😊

@lisasimpson3762

Жыл бұрын

Same with my grandma who grew up in WW2. They ate swedes almost every day and she absolutely detested them later on. She always said "Who eats that? That is war food."

You seem so much more comfortable in your videos now than even a year ago. Your authenticity is beautiful, thank you for making such great videos!

Beryl, thank you for always making me happy with your videos ❤

Thank you so much for the series!!! I was worried that Hủ Tiếu would be intimidating to make, but glad that you tried it and ends the first breakkie series with it ❤❤❤❤

I love this - yay for learning about new breakfasts. I have become a huge fan of soups for breakfast. It's just a great way to start the day.

I would love a video of wartime/hard times meals. The historical context along with the recipes would be amazing.

For idli - Boil water in the idli pan with lid closed. Once the water comes to rolling boil, add the idli plates with batter, close it and reduce the heat to medium. This prevents the water not to evaporate fast. Helps to cook idli softer.

Absolutely love your content!

i never been here this early! lol i love this channel so much, it's honestly helped me get creative with what's in my fridge and pantry!

Keep the breakfast videos coming!

Good episode. I loved the breakfast you featured at the end. I would want to try it. I love soups

I love idli-chutney for breakfast...also puri-guguni

The Maczka reminds me of a southwest German dish we call "Eierschmier", basically "egg spread". It's very similar, but the base is usually diced bacon, then you put the milk, egg and flour. We also eat it with sourdough bread. Where I'm from it's usually made when drinking or after a night out for the rest of the fest, as you can whip up a large quantity very easily and most people in a village will have everything you need in the pantry. I remember fondly being crammed into a kitchen while enjoying a last beer and Eierschmeer, before toddling home in the light of a new day.

Thank you! Like you I'm a New Yorker who loves to explore the world through food -- I love how our home is a place where you can try Laotian and Cambodian and Georgian and Trinidadian food, love learning about the world through your channel

I ordered one of each of the PODI spice blends after you showed them. I just got it and I tried all of them. They are all AMAZING!

Im glad you loved balaleet ! We dont sweeten it heavely, just slightly and it shouldn’t get soggy

Galette saucisse is an extremely famous stadium food in Britanny, France. There's even a song about it (Galette saucisse je t'aime). Traditionally you make it with just buckweat flour, water and salt (and sometimes egg). Funny to see it as a breakfast food in Quebec.

@marlenebordeleau2650

11 ай бұрын

Il y a eu pas mal de Bretons qui ont traversé de ce côté-ci de l'océan ! Y 'a même pas mal de gens dont le nom de famille est Breton , au Québec. Et on est clairement du côté beurre salé de la vie ! Je n'ai jamais mangé de galette saucisse, mais de la galette tout court, ça oui. C'est clair que j'essaie ça sous peu - on verra si après je chante Galette saucisse je t'aime haha !

More breakfast and as said before a struggle meal episode would be awesome ❤

I’m from Canada the west coast and never heard of this thank you for a new breakfast 😊

Breakfasts are great...keep 'em coming!

Love the series!

When she postsss, I travel once more without being there ❤❤❤ thank you

Breakfast episodes are awesome!

A savory breakfast is my FAV meal!!! Btw. These oversize daisy earrings are so fun. 🌼

Oh Beryl. Where to begin. I freaking love your channel. I’m not sure how I stumbled upon it but you are a delight. I love your enthusiasm, your honesty, the art you feature, your husband, the vintage dishes… I could go on and on. Keep up the great work. I’m so intrigued by your audience as I’m a “hitting my senior years “ Canadian gal…..so much to celebrate in your diversity I’m damn sure. ❤️🥰👍

@BerylShereshewsky

Жыл бұрын

Hey heather!! Thank you!! 💜💜💜

Satisfied with 23 mins 😍 thanks beryl for making it longer 😅

I grew up with maczka too. Sława! Also from the Silesian (Śląsk) region. Certainly, potato pancakes were my favorite dish that my grandma made all the time.

I always watch for the food, the amusement, but I love the earring collection. Coke earrings? Yes, please!

Hello from United Arab Emirates! Yes, you can do scramble egg and mix it with the vermicelli noodles for balaleet, some people also add caramelized onion to it which I personally like 😋 I hope others will have enough courage to try it and enjoy it too

@SingingSealRiana

11 ай бұрын

oh, I love the idea of adding onions!!!

struggle meals would be a great theme Beryl!

Was watching a video on organizing your bathroom cabinet when I got the notification for a Beryl video. Yeeted right on out of that bathroom cabinet video, yep!

@BerylShereshewsky

Жыл бұрын

hahaha

Smörgåsbord, "sandwich table" is a type of meal where you pick from many options of mainly cold foods. Actually you could make it.

I looove idli. Being Hispanic rice and lentils are right up my alley, but with sambar? Amazing!! I had no idea they sell prepared powders. Definitely going to hit up the Indian market here sometime soon!

Best channel, best attitude, best food! You make me smile :)

OH YES, i lived in Tamil Nadu for several years and Idlis are my 2nd fave breakfast. My first fave is from there as well, Paper Dosai with potatoe masala, and coconut chutney , yum yum

Thank you for making sick wonderful videos. I've been watching for a few years now and look forward to each one. I've been on the look out for Maggi hot and sweet in the UK for a long while and finally found it in B&M. It's different from the usual sweet chilli sauce you can find here. I like it, thank you for always recommending it 😁 I also picked up Maggi tamarind sauce and would love some easy ideas on how to use it.

I totally understand your homemade stock argument. I started using Better Than Bouillon and I'm convinced. Better than I could make should be their commercial.

Bedouin food is so good, never had that omelet with noodles but if it’s half as good as what I’ve tried in the past I’m sure it’s fantastic.

@SingingSealRiana

11 ай бұрын

now I am curious what you did try, any recommendations?

The balaleet is reminiscent of medieval European dishes, which were often sweet and savory.

@amandamiura4590

Жыл бұрын

There is at least one fairly similar 14th c Italian dish with almonds and no omelette, and I think one in an English cookbook, but I'm not 100% certain on the latter.

@SingingSealRiana

11 ай бұрын

yeah, overall, many old traditionaly cuisins have those sort of combinations, like indian food has a lot of fruit in curries, everywhere where plantains grow they are eaten combined with fish, meat or spiced beans, thai sauces often contain quite a bit of sugar, china has papaya pork soups . . . .its quite a modern thing to draw that line.

For anyone wondering about where to get some of the Buckwheat sausage rolls in a restaurant setting. If you have a Cora's Restauant near-by. They have a version of this. But it has cheese in it. They are relatively expensive though. Just a thought.