Visit mistplay.com/beryl & use my code BERYL50 inside the app to get 50 free points!

@MamaCat956

5 ай бұрын

And lf you already have mistplay installed you can use the code too.

@rushikesh26

5 ай бұрын

How is your stomach & health after eating so much chilli 😅

@Aniruddha197

5 ай бұрын

Beryl try thecha and roti. You will❤

@user-hi4xk1bs2o

4 ай бұрын

3 REPLIES

@safafatima1115

3 ай бұрын

Mirchi'on ka saalan is hyderabads MOST traditional and authentic whole green chilli pepper curry !!!! Plz try that recipe next time🥺🙆‍♀️🙆‍♀️😭😭

so honoured to be a part of this video and represent bhutan! thank you sm beryl!

@davidfletcher4449

5 ай бұрын

Looks like a delicious party dish.

@BerylShereshewsky

5 ай бұрын

Honestly, this dish was INCREDIBLE and I am so excited to make it again for my family!!!!

@zeideerskine3462

5 ай бұрын

I am happy to see Bhutan represented. If you feel at all inclined to make some KZread videos, I would be very happy if you could ask some good home cooks to make the dishes that make them most happy, film the process and post the video on KZread. Pretty please.

@biendereviere

5 ай бұрын

I loved your enthusiasm and I’m bummed my stomach no longer tolerates chillies otherwise I’d devour your dish 😋😋😋

@fredrickdemello2260

5 ай бұрын

What's your take on what's happening in gaza? ​@@BerylShereshewsky

After watching this video, I’m convinced that the Beryl and Hot Ones crossover is what I need in life.

@BerylShereshewsky

5 ай бұрын

Omg lol

@julienicolay

4 ай бұрын

YES! Oh, wow, that would be FABULOUS!

@user-hi4xk1bs2o

4 ай бұрын

@@BerylShereshewsky 3 REPLIES

@phil9141

3 ай бұрын

This would be amazing. I’d love to watch it - how do we get her on?!

13:10 remember, when someone from India, Southeast Asia, or South Korea says something isn't that spicy hot, they're working off an entirely different scale than everyone else. 16:28 Lao sticky rice is a lovely thing and the next thing on my shopping list for my kitchen is a steaming basket and pot for making it because I miss it so much.

Beryl, you should use an exhaust fan instead of a normal fan when frying spicy things. If not, keep that fan directed away, with back end facing the smoke, nothing blocking the air flow to mimic an exhaust fan. A usual fan will only spread it around. In our homes we usually switch off the ceiling fan when we temper mustard seeds or chilli

@kishandubey7882

5 ай бұрын

Yeah....someone needs to highlight this

I remember in the early 2000’s, here in Iceland, a “real” thai restaurant opened in downtown Reykjavík and everybody wanted to try the hottest dish on the menu. Icelandic people were not used to anything spicy. The spiciest thing we had early on was white pepper. 😊People were crying and in pain but for some reason they kept eating and now 20 years later we have a lot more “spicy” restaurants. I guess you could say that one of the reasons spicy things are prevalent is stubbordness 😂

@ha231

5 ай бұрын

I wish Finns were like this! I'm from the UK but live in Finland so I get excited going to Asian etc restaurants. Only to be thoroughly disappointed they Finlandised it :(

@mllefeline

5 ай бұрын

Love that story 😀

@defjam137

5 ай бұрын

The heat from chillies can be addictive.

@kumarvikramaditya9636

5 ай бұрын

I'm Indian and my husband is Icelandic, and he competes with me on who can eat the spiciest. 😂😂

@jeremyfoo1107

2 ай бұрын

Even without heaters nearby, there’s always spicy food to heat things up.

The production value on this episode was chef's kiss! I swear it looked like I was watching a PBS show. Well done my dear lady.

@BerylShereshewsky

5 ай бұрын

WOW thank you!!!! My goal for 2024 is innovate the show keeping the roots of where we started but add some more zing and I hope I am on the right track!

@ShellyS2060

5 ай бұрын

@@BerylShereshewsky perfectly on track. Thank you for this treat.

@drsunshineaod2023

5 ай бұрын

Yes, but don't level up the costumes! Preserve that "cardboard box Gundam" cosplay vibe, it is essential to the charm!! @@BerylShereshewsky

As an Indian I have to say, if you're coughing from all the chillies then you're doing a good job lol. So many new dishes, thanks for introducing them to us! I'll try to make some of them

@MightyPooPSTEAM

5 ай бұрын

All those indian ingredients....tells me its a not fully-cooked rasam lol

@Padraigp

5 ай бұрын

I was thinking it can't be very ancient dish because tomatoes and chilli's only come from the 16oos I think? I find it amazing that both India and Ireland got south american ingredients and India made all the curries and we made boiled potatoes!!!😂😂😂 this always blows my mind thay even china had no chilli's till they found south america. Is this true or does some chilli's grow naturally in India..

@prachik5910

5 ай бұрын

​@@Padraigpwe had chillis in north eastern Indian and also used to use various types of pepper and as for sourness we used to use tamarind...so yeah it was all balanced out

@Padraigp

5 ай бұрын

@prachik5910 ah no you didn't.india didn't get peppers till the end of the 16 th century so 1500s. Not native to India at all.

@itsjakia2759

5 ай бұрын

​​@@Padraigpyeah black pepper was the main spice before chillis in India.

as an indonesian, i can imagine the strong smell in the kitchen when you cook the indian dish. and that's why in our culture, the kitchen is always hidden at the back, sometimes semi outdoor or have really good windows/ventilation, and never the heart of the house lol well unless you like being in a hot, greasy room that makes you cry. also, we DEFINITELY be on the floor when using mortar and pestle. so you're doing great!

@bluenred

5 ай бұрын

And indian kitchens have an exhaust fan built in, which helps get rid of all the smells and smoke.

@starlight8554

5 ай бұрын

It’s the same traditionally in India. The kitchen is right at the back of the house, usually facing the backyard where there’ll be a bunch of herbs growing. Nowadays there’s pretty strong exhaust fans in every kitchen and multiple windows so the smell doesn’t linger.

@l.e.m.friedman5965

5 ай бұрын

You Deserve a a chili medallion 🥇Beryl like the life time ones like Cab drivers get in NYC .You are a Chili conquistadora Supreme.l was once woking fish with chili crisp garlic and onion and the sweet Indonesian abc brand of soy sauce.I lived in the tiny apt.at the top of the building but had a sticky kitchen window. Had to stop woking. Took my fish off the heat went into the bathroom took a five minute breather at least I could open the bathroom window.The only other time I had almost that same experience with chili heat .Was a Colorado made green chili salsa Called 'Religious Experience'.I kid you not. I don't know how high the scovils were but did get through only 20% of the jar and no one else in the house would touch it would sear your taste buds off. I love Chili heat.But that green salsa vanquish me,plus annoyed me. it was $12 a jar and I had to dump it in the sink down the drain.

@pinkgangsta6157

5 ай бұрын

Kitchen inside the house, you have to open door and window and turn on the fan blower 😂

@itsjakia2759

5 ай бұрын

I was surprised they didn't gave exhaust fans and chimneys. They usually prevent the kitchen from becoming unbearable

A quick story. My nephew went through US Army boot-camp with a young woman originally from Bangladesh. She used to hustle soldiers at chicken wing restaurants by betting who could eat the hottest (spiciest) wings. She never lost.

@raeperonneau4941

5 ай бұрын

😂

i did *not* expect the bird costume my family did *not* expect the loud laugh, either

@BerylShereshewsky

5 ай бұрын

hahahah I spent way too much time making the beak

@CandiceLikes

5 ай бұрын

@@BerylShereshewskyyou’re the best Beryl. You really deserve your own TV show. Just doing what you do here. When I see you have a new video I instantly watch. 💜

@julienicolay

4 ай бұрын

​@@CandiceLikesI agree 100%, and an the same, immediately watching any new show!

@NullCreativityMusic

20 күн бұрын

Beryl's intro-game is on point

Thanks a lot beryl for choosing my dish for this video ... Thank you so much for giving this dish a chance and being so open minded about it... I can understand how you may have found it spicy ... sorry it smoked your kitchen out 😂 We cook it on normal flame and also roast the green chillies until they reach a light brown color before adding the tamaring water... so it doesnt smoke at all. Wishing you and all the others in this community A very happy new year... ps. loved the intro so much... so creative ❤ -Rachel Mythili

@SeaWasp

5 ай бұрын

Was happy to hear about Karaikudi! I'm from Canada. My family ancestors are originally from a small village outside of Karaikudi, I visited in 2017 when travelling the southern states. I've never tried your dish, but I look forward to making it sometime!

@miayana2539

4 ай бұрын

Loved your dish, Rachel. Looks easy and delicious.

As the owner of about 40 bottles of hot sauce, this is relevant to my interests. Also, LOVE that bird.

@HeavensSmile_

5 ай бұрын

Hello dear👋 , how are you doing today, hope you’re fine and safe

As a malaysian, I want to thank south america for sharing my favourite spice with us. Our laksa would not taste anywhere near as good without your chilli contribution.

@kluangh1tam

5 күн бұрын

.. and sambal belacan. Thank you..

Tag me in next time, Beryl! I’ll eat anything spicy for you! PS…loving the acting skills on display 😂

@sultanhusnoo8552

4 ай бұрын

The costumes are so on point 😂

Petition for Beryl to be on Hot Ones.

AHHHH SO HONORED to be a part of this SPICY episode!!! Thank you for featuring my chili crisp, my recipe, and my BOOK!!! I LOVE YOU SO MUCH

FINALLY, LAOSSSS! I’M SO GLAD U TRIED JEOW BONG!!!! surprise surprise, it usually isn’t just eaten with with white rice LOL. Sticky Riceee, fruits, vegetables, meats like steak, etc are most commonly eaten with Jeow Bong! I recommend trying Jeow Som and Jeow Mak Len as well as exploring more Lao cuisine. Lovedd this episode Beryl!!! ALSO, GRINDING YOUR INGREDIENTS ON THE GROUND IS THE TRUEST METHOD IN LAO COOKING!!!!

When I was in grad school, we had a number of grad students from India. At one of our regular international potluck lunches, one of students from Delhi warned me about one dish from another student. The latter was Tamil from southern India. The Delhi student said, "It's too hot for us"!

@kumarvikramaditya9636

5 ай бұрын

The Tamil student should be grateful a Naga student wasn't there 😂😂

Just one more thing to ❤ about Beryl. Who else do you know who would publish a video about pooping seeds while dressed as a bird?

@BerylShereshewsky

5 ай бұрын

hahahahahha I cant take myself seriously anymore

@AshGreen359

5 ай бұрын

That was indeed very awesome

@louisejohnson6057

5 ай бұрын

Beryl is an absolute peach.

@user-jp3jh5me8y

4 ай бұрын

Or…dressing as a bird!

Making your own chili crisp is honestly so much fun! It started as something I couldn't get where I live and now I have several recipes. There are a surprising number of flavoring techniques you can fine tune through making chili crisp. Like, my understanding of garlic is through the roof!

@Rose-jz6sx

4 ай бұрын

Oooh please tell me more about your garlic learnings!

Two new countries (Bhutan and Laos) in one episode!? Awesome!

Love the ladies talking about the Laos recipe. My son lived in Germany for two years and he missed spice. I would collect hot sauce and salsa packets from fast food runs, I would have my co workers save them as well, then I would fill the dead spaces in his care packages with them. I know they were not a drop in the spice bucket next to the Laos dip, but it was way spicier that the “hot” curry ketchup he could buy in Germany. Loved that they rated it a 7 on the spice scale. I am pretty sure I would have died. You are so brave

@MrHodoAstartes

5 ай бұрын

I mean, Germany is not like the homeland of hotsauce, but you can definitely buy Sriracha and chili paste just about anywhere. I'm keeping myself well stocked with Asian products in the Lower Saxon countryside

Best line ever, "I need an adult" 😂 You never fail to bring every emotion and feeling to your videos, and I'm so here for it all! Also, I would give anything to give James a hug, he just had an aura of good vibes!

The Bhutan dish Ema Datshi reminds me of a Greek cheese dish tirokafteri. We mix feta and diced tomatoes and capsicum and hot chilli and maybe even another cheese or two - like a cheddar or kefalograviera and heat it up till it becomes a chilli cheesy drippy thing. Dip your bread and it is amazing. Adjust chilli heat to your tolerance.

@siranimcneill7589

5 ай бұрын

wow recipe?

@abep4567

5 ай бұрын

I think you're thinking about bouyiourdi, not tirokafteri. Tirokafteri is different.

@desii1972

5 ай бұрын

@@abep4567 my family tend to use the name interchangeably. Dad will say Bouyourdi and mum calls it tirokafteri. I have never known the difference. You could be right. I just throw it together. It tastes amazing whatever it is.

@nothing7666

5 ай бұрын

In tirokaferi it doesn't have tomatoes is this your family's version or regions perhaps? 😮

@nothing7666

5 ай бұрын

​@@desii1972bouyourdi is typical baked and has tomatoes while tirokaferi doesn't have tomatoes at all and its not baked i think that might help with any confusion

I think you should take all of the seeds out of the dried chiles, because the seeds don't add heat, just bad texture and some bitterness. The membrane is where the extra heat hides. Love the videos, thank you!

Honestly Beryl, using a mortar and pestle on the floor is common in some cultures so you are more of a professional than you know 😂

Beryl, I would absolutely just watch a food documentary series from you if it was all narrated and costumed like the beginning of this one and a few other videos you've done. So charming!

@elizamccroskey1708

5 ай бұрын

Right? Some cranky John.c dude complained it was childish. I responded something about how most of us loved it, and had a really hard time wanting to say “how much fun he is at parties” and how much I hope that he doesn’t have children or grandchildren. OK. I think that’s out of my system. Beryl you are lovely and charming all along the way. Please shake off the negativity. I don’t usually give in to the cranky and I hope you can keep on doing what you do and let the negativity pass away 🥰

Poblano's are probably my favorite chilis. They have such a nice flavor that I fell in love with from eating chili relleno that I do not cook for myself, lol. I wonder if you could do a poblano episode so we can all learn some delicious new dishes?

The storytelling bit is sooooo good! I feel like I'm back to childhood again, thanks Beryl ❤

@emilynelson5985

5 ай бұрын

Seriously, that bird costume is amazing!

Okay, gonna have to try that "jalapeño popper soup" :) What a glowing review.

@BerylShereshewsky

5 ай бұрын

IT WAS SO GOOD

i don't necessarily enjoy spicy food but i love learning about each dish and the relation to its culture :) - i know you did the kids meals episode in the past but i thought wouldn't it be nice to see an episode on dishes made by kids? like family staples that kids invented?

@acatindisguise

5 ай бұрын

oooh this is a wonderful idea, i would love to see it picked up!

I’m Laos/Thai and I love my mom’s Jeow Bong. I was born and raised in NY, but I do love home land foods I grew up eating from my parents. She usually makes me batches for me when she comes to the house and I keep them handy in the fridge. It’s def a goto if you’re into spicy foods. Good with plain rice or certain meats like Laos sausage or steaks too. I’ve even put some on bagels. A little goes a long way if you can’t handle too much spiciness but it’s definitely delicious

My husband is from tamilnadu and so i have been exposed to many whole-green-chilly dishes, but never this one. Maybe he wants to ease me into it. I'll definitely make it, see if hes surprised... 😅

@senaeco

5 ай бұрын

There are various cuisines within Tamilnadu. This one is from Chettinadu, meaning Chetti Country. This is geographically from Karaikudi , Ramanad and surrounding area. These people were seafaring traders for thousands of years, so they often use ingredients and methods which is unique to them which they acquired from distant littoral lands of Indian ocean. Most of Tamils would know Mandi, especially vendaikkai mandi or vazhaikkai mandi or kathirikkai mandi. milagai mandi could be a rarity, which most of them would not have had a chance to try.

Yay the pablano pasta is back! That dish has been in my rotation since the pasta episode. It's so easy, but comforting and delicious! I might add the braised tofu into the rotation, too 👍🏼

i loved how Rachel from Tamil Nadu, elaborated so beautifully with all the information added to that.

Honoured this video by watching it while eating home made Korean Budae-jjigae with fire noodles. The struggle is real and my sympathy/empathy for you is much increased 😁🌶

Beryl, your show was absolutely one of the best things I found online in 2023; I LOVE IT! Being an extreme foodie will try from anywhere, like you, I'm fascinated by everything. It's you, though, and your personality, that make it so fun to watch! I get all happy and excited when a new show pops up! THANKS for the excellent entertainment and meals!❤

@BerylShereshewsky

4 ай бұрын

Awww amazing!!!

If you're roasting peppers over a flame rub a neutral oil lightly over the chili. It will help with the distribution of heat and quicken the blistering

the poblano pasta is my favorite, in my home we make it with spaghetti noodles, and I add crema and sour cream with a half block of cream cheese and top it with mozzarella! Its so good with a fried chicken breast cutlet :D buen provecho youtube familia!

Hello, I am a regular viewer :) i am so glad Bhutan (where I am from) got represented for chillies because we love chillies here. Even Britannia cheese (cheddar) works really well for Ema Datsi

The thing i love about your channel is that we get to know dishes from almost every corner of the world and it's so varied and unbelievably interesting, your videos are the epitome of a multicultural, multinational haven of food a first of it's kind. And im sure it's definitely bringing people together from every nook and corner of the world. You are the best Beryl bhabhi 😄👍.

Always really enjoy the addition of food history.

I can’t eat spicy food but still enjoyed watching this episode! The costumes were great 🐧 and the stories were as delightful as ever. Beryl, you ROCK. 🥰

As a white person who has a LOT of Lao family and friends…The food is AMAZING and yes very spicy! But the complex flavors including spicy salty sour bitter and sweet are so amazing in the cuisine. Jao (jow) however you spell it is one of my favorites but i just put a tiny bit on my sticky rice 😂

LAOS!!!! So happy to finally see this country on here. My fellow South East Asians!

Beryl casually pepper spraying herself for our enjoyment 😂

Chettinaad cuisine is no joke when it comes to heat. For me, it's one of the 3 spiciest cuisines in India - alongside Hyderabadi and Naga

Beryl, for peeling a tomato. Boiling water, make a cross on the bottom of the tomato (not the crown), dump it in boiling water for 10 to 20 seconds and put it directly in a bowl with ice water afterwards. The skin will come of very easy and the tomato is not so mushy.

Don’t need or want you to be professional! You are perfect as you are, approachable, respectful of the foods and cultures, taste everything, and Make us feel we can cook it also!

The sudden whiplash I had between seeing the cookbook in the back of James' video and thinking "oh cool, I have that cookbook! I hope this recipe is like the ones in i!, they're all really cool" And then not thinking about it again until Beryl notes that it's HIS cookbook, was a real fun and funny shock.

It was so funny to see a copy of Jane Austen’s ‘Emma’ on the table decoration, along with the Bhutanese Ema Datshi😊

@Ginatus

4 ай бұрын

I thought the same hehe.

Indian garlic cloves are one third the size of the huge garlic you get in the US. I’d say there was a bit too much in your dish! But it was great to see you persevere in making a dish so intimidating!😊

I don't know what I enjoy more...all the knowledge I gain from watching your videos, or seeing what awesome t-shirt you'll be sporting 😊

We made the Dubu Jorim last night! It was really good, and is definitely going to be repeated in our weekly "stuff on rice" meal! Thank you❤❤

My wish for 2024, Beryl dressed as a talking tree. I feel that would be joyous

@BerylShereshewsky

5 ай бұрын

taking notes.

@LaineMann

5 ай бұрын

Also, an about about dishes WITHOUT Tomatoes or Onions.

@Zivilin

Ай бұрын

@@LaineMann There exist dishes without the most basic of ingredients? 🤯

@LaineMann

Ай бұрын

@@Zivilin Yes. Actually there are MANY.

Love seeing the Jeow Bong dip! You should pair it with some meat or veggies and eat it with rice!

I wish thecha get a feature here someday (the quintessential chili paste chutney from Western Indian state of Maharashtra)

Chilli is used as vegetable in Bhutan 🇧🇹. Bhutanese love chilli 🌶️. In Bhutan, we normally prefer local cheese over processed cheese and it does make difference though but Amul cheese is okay too. Love from Bhutan 🇧🇹

@Theflowermoon764

3 ай бұрын

I want to visit Bhutan for food and nature.

It has been a while since I've been this entertained. Lol. BERYL! The animal/bird impersonations and funformation were so amusing! 🔥...just like a good chili! 🎉 Way to end a year with a fiery bang!

The Vornado! World's best personal fan. I have three: living room, office, bathroom. Not cheap but awesome! Also, cooking on the floor? As a Air Force GI many of my fellow airman married women from Korea. The floor is a work surface in the land of K. What works, works!

Hey Beryl !kudos to trying all these spicy recipes. Also try swapping the tofu in dubu jorim with fresh paneer (aka homemade paneer). I tried it once and it tastes so good. Also can you try doing a milk recipes episode : how the world consumes milk. In India we have rabdi, milk cake or Mawa cake etc which use milk as the primary ingredient. I would love to see how the world consumes dishes with milk as the central ingredient ❤😊 Happy New Year's ahead of time to you 🎉

so happy and excited to see u try datshi! I love datshi so much, it's such a nice comforting dish I hope more people will try it!!

Love seeing Laos on here! Thought we were gonna see some papaya salad since it actually originated in Laos which people might not know! Still awesome to see some Lao food on your channel though, you can eat Jeow Bong with fish/meats or veggies as well for when you want to add some spice 😊❤

The little peek of iron flame sent me hahaha Happy New Year! Thanks for all your videos, I learn so much from them and I love all I learn about food from other countries!

Looking forward trying a few of these. So proud of you Beryl! You have definitely grown in your spice tolerance since you first began.

Hi, Beryl! Please try the lao dip with some dal! A tomato dal the Andhra version or a maharastrian version will go well with it. Or a plain cooked dal (pigeon peas or toor dal) would also pair well with it. Also, any simple veggie recipe, maybe even a cheese toast. Noodles! Oh!! I know! How about you mix some of it in mayo, some ketchup, and a little bit of brown sugar, some lemon juice if you want that sour something and have that with some thick fries or potato wedges? I dont know maybe i would skip the meat in that case.

@toBe8ere

4 ай бұрын

All of that sounds great! Maybe you can make the lao dip and post some shorts trying out the combos you suggested and tag Beryl?

I’m both surprised and impressed that you made jeow bong. One of my favorite lao dipping sauces but never tried making it myself just because it seemed so complicated.

love this episode, there should be part 2

Your dedication to this video is just wow . Love your passion towards food across the world Beryl. More love to you 💕💕💕

Going all out with the costumes and everything was both amazing and greatly appreciated!!

Yay!! I LOVE chilli 🌶 dishes! More of these recipes please! 👍 👍

@beryl, One thing that those of us who love spicy chilé have found is that jalapeños sold in stores in US grocery stores (to our disappointment) are NOT as spicy as they used to be. Commercially available varieties were developed to get in as many markets as possible, so they were bred to be less spicy. There's even a variety called 'NADAPEÑO' that is touted to be a heatless chilé that is sold by seed companies. Personally, I prefer the older varieties with spiciness to them.

The mexican melting cheese would probably be good with it the first recipe

Your videos bring me peace Beryl! Never stop

Love watching your videos to see how people celebrate with food. Going to have to try a few of these. I love love love chili crisps so will start from there.

You're always my go-to channel to watch when I'm eating, and I decided to watch this while eating a chicken sandwich so spicy it was melting my face off. These dishes sound delicious!!!

This was so much fun to watch, thank you! 😊

I absolutely ADORE the sketches in the beginning! 😂Informative and hilarious!

Chili crisp is my new favorite addition! So excited to try some of these recipes and to look into the book!! Also loved that they were all (or could be easily) veggie friendly! Thanks

your intro was soooo good and funny omg i loved it!! and i love the entire episode, spicy food is so yummy ❤️🌶️ thank you for sharing so many dishes from around the world!

Milagai mandi looks WILD! I haven't seen the tasting yet, but what a recipe! EDIT: The Lao one also! Wow! Your so brave.

Great episode! Yum

LOVED THIS EPISODE❤

I need to try all of these!!

I love the stories, and of the different dishes the Dubu Jorim especially interested me.

I would love to see this as a series! So much fun! Calabrese pepperoncinis are so versatile

I enjoy your watching your channel. You have introduced me to many recipes and cultures. Thank you.

just now discovered this, thanks to a friend who shared it with me. i found you instantly funny & charming & i love that you are crediting & featuring individuals from around the world & their countries' cuisines. instant sub!

Wonderful episode!!!!!!

I love love love chillies and what an absolute marvelous variety of dishes to try now. ❤ The sketches are so much fun to watch. Super impressive craft work with the costumes 😁

You are a legend Beryl!!! Great video, the tofu dish looks amazing 👏👏👏

Oh Beryl, a professional cook uses everything in her arsenal to her advantage, and finds creative ways to get the job done. Yes, you are a professional, an exceptional one! Have a terrific New Year 🎉

The new sketches in the beginning of the videos give me so much joy

Love your vid's Beryl, Informative, Adventurous and fun. Keep it up...

Okay, Beryl, I don't even know how many times I laughed out loud in this episode. Thank you a million times, not only for the recipes but also just for being so very YOU in this episode. ("I want my mom.." and "I need an adult.." and womping the palm sugar on the floor .. and talking about pooping out seeds while wearing an obscenely huge bird beak all just had me rolling. You just are too much - in the very best way!) I wish you a wonderful New Year, and I hope you, Raj, and Doggy all have a healthy, happy, joy-filled 2024. Sending love from Arizona.

Dubu jorim is one of my favorite tofu dishes😋 and that jeow bong sounds delicious. If I wasnt on a low sodium diet, I would've definitely liked to try them

JAMES! I was so excited when he turned up for this one- so fitting! 💜💜💜

I made the Milagai mandi and loved it! I just took out the seeds out of the chiles. The garlic was really a delicious surprise and coincide with your description!

I really enjoyed listening to James. could listen to him all day