@@callmewaves1160 As an Aussie who lived in Canada as a child, the last time I ate peanut butter was in a fluffernutter. Just stopped liking peanut butter.
Can we get a "leftovers turned into...." episode? It helps tremendously to use up food and not waste it! Like puttanesca sauce (meatless) turned into tomato soup the next day!
@@BerylShereshewskyMay i recommend making a book with a massive compilation of all the recipes (digital and hardcover for everyone, I personally am working on a cookbook collection) and because they’re not all yours you could have the proceeds go to a rotating humanitarian groups monthly maybe that you and the followers wish to support. I really enjoy learning through food and your channel is a cornerstone for me getting to see the recipes that may not be fancy enough for a traditional cookbooks 😊😊
Funny hearing Bianca speak. I'm Irish and I can hear the hint of an Irish accent in her tone. Such a lovely blend of accents. Always welcome back Bianca.
i really love these toast recipes , where cooking won't be another stressful chores after a long day at work , using affordable pantry items can make a beautiful memory
I've definitely made recipes from this channel before but I think this breaks the record for the fastest I've ever made a recipe after seeing it here. Literally finished the video, got up, made the eggy cheesy toast, and then spent a long time wondering how I've gone almost 30 years without knowing about that.
Beryl you are such a brilliant woman. This channel has been my comfort many times and the community you have built through food and the world that is introduced here is amazing.
I feel the exact same way! The past 3 months have been extremely challenging for me, my health has been very up and down and the doctors can't come to a consensus as to what the heck is going on. Beryl's amazingly optimistic outlook had been a life saver, the way she always finds something positive about every dish especially the ones she doesn't like. Not being able to eat good food for 99% of the last few months because of being on mostly a liquid and/or bland diet watching and even rewatching Beryl has truly helped me live vicariously through her.
This is not the channel to watch when you are hungry 😩😩😩 UPDATE: I got home and I made the German cheesy toast.......and WHOA! THANK YOU BERYL!!! AND GERMANY! *chef's kiss
I literally just spread cream cheese on my toast and have it with a few slices of pickles. At first my mom was like weirded out, but now she totally gets it and she loves it. We're Vietnamese so we don't really have toast with cream cheese and pickles for breakfast ever, but I learned from youtube and now it's a common breakfast item in my house.
From Switzerland here, I have to admit I never had the Röst toast, but my grandmother always made Milo on toast for us, except here we use Nesquik. I really loved to see people literally from the other side of the world eating the same toast!
In Spain, at least in my home my mom used to do it with Nesquick to. Other people did it with Cola-Cao, the Spanish answer to Nesquick but I preferred the last because the slightly saltiness 🤤🤤
The rosti toast & the egg/cheese toasts are the recipes that call to me! I have an avocado that would be great on the egg/cheese toast. Congratulations on you PBS show - I love the small, personal nature of it & this show is a hug to the world. Thank you!
I'm German and I know the cheesy-eggy-toast from when I was a kid (just that my mom used Maggi instead of Worcestershire sauce) - tastes like childhood to me :)
You go into any home in the world and the first thing they want to do is feed you. It's the universal way to welcome someone. I will probably never get to go to many of the countries represented, but I feel like I'm being welcomed into people's homes to enjoy their dishes and learn about their country's customs and history when I watch this great channel. Oh, and I'm definitely going to buy some milo and ackee tomorrow!
@@margymckenzie7417 , Milo can be eaten on many things- as a cereal topping, as a Milo slice, Milo French toast, Milo on toast with a drizzle of condensed milk, compressed Milo bars, in porridge too. Cans never last long in our household because it’s used in so many different sweet dishes. That said, we only buy it every few months so once it’s run out we take a break!
In my part of the US, fluffernutters are considered kind of weird, but that marshmallow fruit dip is a big thing. When I was growing up, every potluck table would include ambrosia-a sort of fruit salad made with a creamy dressing and marshmallows. Somewhere along the line the ambrosia went away and a fruit tray with marshmallow dip became the standard. The end result is very similar, it’s almost like a deconstructed ambrosia, minus the coconut flakes.
I've never met anyone who thinks fluffernutters are weird but marshmallow fruit dip is fine. I think you're taking regional thoughts and putting them as the whole of the USA, because I also know many people who still eat Ambrosia
For your hash browns, grate you potatoes, then rinse in a colander or strainer, then dry on a towel. This removes some of the starch and it browns better. At least that's what I do.
In Italy you can find Marshmallows in some supermarkets if you look hard for them, but I have never seen anyone actually eat them. That fluff looks like raw meringue to me.
Oh man I love these recipes. I've made so many toasts after these episodes. My all time favourite is Kimchi grilled cheese and peanut butter with pickles. My friends look at me odd but the best ever.
What your comments on the Rosti toast remind me of is when my mother made us french fries. Since my mother came from the UK, we always ate fries with salt and vinegar. That led me to try fries topped with sauerkraut. Yummm! Thanks, Linda!
My favorite toast is probably too easy and normal for a video.. it’s your choice of bread, toasted and topped with a smear of peanut (or the nut butter of your choice), sliced strawberries and either a drizzle of honey or, if you’re feeling indulgent, a drizzle of melted Nutella! It takes me back to eating this as a little girl when my mom would make this for me.. she would also cut the toast into strips (soldiers).
In South Africa we have marshmallows widely available, but not marshmallow fluff/cream. But the first time I found out about fluffernutters I started making them by just microwaving marshmallows for a few seconds. We do have and love Milo (my-low) and I'm definitely going to try the Milo toast!
I put marshmallows in the microwave to only discover they expand they freaking expand lol but I needed a quick smore so made it in the microwave to melt the chocolate and marshmallow slightly to only discover it expands lol
My mom and I used to visit a restaurant in Northern California called the Peppermill where they served an enormous fruit salad with banana bread and whipped marshmallow cream. Dipping the fruit into the marshmallow cream was heaven when I was a kid.
Here in Sweden marshmallows are quite common, but s’mores aren’t. Generally we put them plain on a bbq/grill-stick (I guess? Hard to translate) and just toast them until they are perfect toast coloured.
I've never had ackee on toast, but I would definitely eat it. Ackee on harddough bread sounds like something special. And that Milo would probably go well with it, too. JA represent! 🇯🇲
I think an "Aphrodisiac Foods From Around the World" episode could be fun! I saw you pondering a "Date Night" episode on an older video, and I think it might be interesting to see what different cultures do to "get in the mood"! 💋🥰 haha
I love to mash an avocado with a hard boiled egg and add as much of your favorite hot sauce as you like and then top it with a thick slice of garden tomato and a sprinkle of sea salt on top of a nice, grainy piece of toast. Yum!
That sounds really great. I don't often have avocado (they are really, really not native and often shipped thousands of kilometers) but I might try this
Romantic scene version: Canada, campfire, moonlight. Recipe: Marshmallow fluff, large strawberries, long campfire sticks: Put a berry on the campfire stick, carefully dip the berry into the fluff, roast over the fire. Unlike roasting marshmallows which get hot like lava, the fluff gets toasted and slightly hard and not that hot. Caution is still needed when removing the berry and the fluff. Very sweet! Use a plate and have fun! This could also be made in a dish under a broiler for the apartment version( just pick out the berries with a fork) or with a skewer of some kind over your gas burner. You’re welcome.
Ackee on toast 🤯🤯 I can’t believe I’ve never tried this. I’m Māori and Jamaican. Māori chuck everything on bread, and ackee and saltfish is a yard staple. This is like my ancestry in a dish. Def trying this one soon (I’m adding saltfish to it though). Thanks!
Yes!! We have marshmallows and we have Fluff! Or we used to. It's hella expensive though.. i had maaaany fluffernutters when I was young, the first time I got scolded for emptying half the har in one go, until my mom tried it herself haha. It's basically air 😅 ❤ from 🇳🇱
I love these videos because you even learn things about your own country. I'm from the french speaking part of Switzerland and I love rösti but I don't think I've ever had it for breakfast. And putting it on toast would never have crossed my mind. Now I have to try it.
Not a secret anymore then and I’m not sure why you feel guilty for eating 🤷🏻♀️ I’m going to try it and I won’t be feeling guilty and if it’s good I won’t keep it a secret either
Thanks for another toast video Beryl!! I LOVE this series and enjoy many toasts from past episodes weekly. Thanks for your dedication to your channel and to toast! 🙏❤️
Balmuda needs to sponsor the next historical Part 10 of the toast series!!!! Cannot be a better sponsor for this series. I know much more about geography through your channel after food. Love this!!!!
For something that is uniquely Japanese, I suggest you try the Mentai France, or Korean style spicy pollock roe on French bread. Yes, Korea meets France, in Japan. How international:) If you can't wrap your head around the idea of fish eggs on bread, well, think of it as a distant cousin of caviar on crackers. 1. Cut open the mentaiko and remove its skin by scraping off the roe. 2. Add room temp butter, i.e. soft but not melted, and mix well. Some people add the kewpie mayo and/or grated hard cheese to the mixture and that's also delish. 3. Grab a baguette or other crusty bread, open lengthwise like hotdog buns or slice diagonally, spread the mentaiko-mixture liberally, and pop it in the toaster oven to your desired brownness. Be sure to turn on the vent fan because your house will smell "fishy" for a while. Garnish with parsley, or lemon juice, or garlic chips, or scallions, or any combination thereof, and enjoy. Here's a quick video on how the Mentai France is made: ruclips.net/video/dYtMWnbe3Hk/видео.html and this vid shows you how mentaiko is made: ruclips.net/video/Q1eqF9AwH_E/видео.html
@@DuckieT You can also jack it up to at least 300% by blending some pureed strawberries into it. Now that I think of it, blueberries would be amazing as well.
My grandmother, from Rome, GA, made me peanut butter and marshmallow today all the time. We make it by spreading the peanut butter on the bread, sprinkle with mini marshmallows THEN toast!
Rösti fan here! My best friend is Swiss and was introduced through her. When I make it and can't get gruyere cheese I use cheddar. We used to add carrots when I was a kid. I HATED it as a kid but I love it now. Makes me feel good! No kraut for me but open to it!😊
Omg yes! Another toast episode! This morning, I was scrounging for something to eat since our fridge broke and we had to throw mostly everything away. Well, I found mayo and a can of tiny shrimp so I made shrimp salad and put it on buttered toast. Best thing ever! I never would have tried it before but your videos always inspire me to experiment in the kitchen so thanks Beryl. You're really a gem ❤
I love Bianca's accent. German with a flair of Irish. And the recipe is the same. A recipe that definitely would be popular in both countries and an influence of both (worcestershire over maggi for example).
Can confirm that Milo toast is really delicious. Thanks!!! The toast series is epic. I remember reading the first couple of comments on that end of year video and thinking Beryl is going to have a giggle when she sees what she inadvertently started. Don’t ever stop toasting - this series is too good.
POLAND - my grandma use to make me the most delicious toast Toasted milk bread, spread butter on it, then thick layer of strawberry jam and you crumble Twaróg (white fermented cheese) on top of it. In a summer she also popped few slices of fresh strawberries on top of it. It was heavenly ❤️
I love cooking. I grew up learning to cook, became a pro for a while...and generally really enjoy it. That said I adore toasts as a meal days. Lol. Keep going with the toast series it makes me and I am sure many many others so happy.
This episode came right on time, I have a super busy week and I'm under the weather with a cold and these recipes just all sound so comforting and easy. Yum.
I stumbled upon your channel one night after I had my wrist fused last year and the first video I saw was this series. In that moment I remember thinking "I have finally found my people on RUclips".
I'm from Sweden and the Milo thing reminds me of an extremely similar thing we used to make as kids, our version of milo is called O'boy though, and the bread wasn't always toasted.
*BERYL* - a map for virtually EVERY submission would be such a wonderful way to educate all of us!! Just a couple of seconds would probably suffice! Cheers from the really really big island off the coast of New Caledonia aka Australia!!!!
I'm from New Zealand and I've never seen marshmallow fluff before....or eaten a s'more, sad to say! We have marshmallows, but we don't really cook with them much - I think some people use mini-marhsmallows in hot chocolate. And you're right, it's Milo (My-low) 😊. If you want a milk drink that's not so sweet, put some milo in cold milk and give it a shake. It was my favourite childhood treat.
my mom is a baby boomer from mississippi, but fluffernutters are one of her comfort foods. she always has marshmallow fluff and peanut butter in her pantry. the fruit salad recipe you mentioned being on the back of the jar reminded me of ambrosia salad, which was also a big thing in mississippi, and she made it occasionally when i was growing up -- it's a fruit salad ("salad" is doing a lot of work here lol) made with lots of canned fruit, like mandarin oranges and chopped pineapple and maraschino cherries, coconut, and MINI MARSHMALLOWS. it's one of those foods that is objectively Weird, but extremely nostalgic for me because we ate it for special occasions when i was a kid. based on how much of it is canned, i assumed it was a depression-era-or-shortly-thereafter recipe, but apparently it's much older than that!
Literally stopped the recipe at rosti and MADE ROSTI! For the first time. It was glorious. All I had was cherry tomatoes and fresh basil and mint (sadly no sour cream, yogurt or sauerkraut) so I made a little salad to top it. It was so SO good! Thanks for this channel and all your hard work!
When I want to eat something really sweet, I make some chocolate compound butter (just powdered sugar, choco powder and room temp butter). Whip it up nicely but still keeping the sugar grainy. Spread it on a toast and have the best toast ever 😍
this is its own cinematic universe at this point
The technical name for pb and fluff is a fluffernutter!
I came in the comments to say that too! ❤
I guess I'm third. Lol.
As an Aussie, I even know that a Pb and Marshmallow fluff sandwich is called a "fluffernutter" !
Yes!
@@callmewaves1160 As an Aussie who lived in Canada as a child, the last time I ate peanut butter was in a fluffernutter. Just stopped liking peanut butter.
Can we get a "leftovers turned into...." episode? It helps tremendously to use up food and not waste it! Like puttanesca sauce (meatless) turned into tomato soup the next day!
I freeze all the ends of loaves to make a baked French toast casserole. You could change the ingredients to make it savory.
Great episode idea
Omg yes I’d totally watch this!
Imagine a recipe book of all the toast recipes from these videos. Would be AMAZING.
My website has them!! (Not all there is a backlog but we are building them all!! The current recipes are up though!)
@@BerylShereshewsky I know I know, I just love a book! Thank you for all of the cooking inspiration
@@BerylShereshewskyMay i recommend making a book with a massive compilation of all the recipes (digital and hardcover for everyone, I personally am working on a cookbook collection) and because they’re not all yours you could have the proceeds go to a rotating humanitarian groups monthly maybe that you and the followers wish to support.
I really enjoy learning through food and your channel is a cornerstone for me getting to see the recipes that may not be fancy enough for a traditional cookbooks 😊😊
well not just the toasts but all recipes
@@BerylShereshewsky your website is one of the best I've seen for recipes
Funny hearing Bianca speak. I'm Irish and I can hear the hint of an Irish accent in her tone. Such a lovely blend of accents. Always welcome back Bianca.
She really does, what a lovely mix!
We appreciate Beryl's dedication and hard work. All the best to her.
Thank you!!!!! 💜💜💜💜💜
Wait. Where's she going?!
I’m from New Caledonia!!! I definitely still eat Milo on toast!!!!! I was so shocked to see my country featured 💘💘💘
Waving to you from Australia while also eating my Milo on toast 👋 :)
My Dad served there during ww2 he was an US Army mec.
i really love these toast recipes , where cooking won't be another stressful chores after a long day at work , using affordable pantry items can make a beautiful memory
More Toast! More Toast! More Toast!
It’s something that nearly everyone on Earth can replicate! So accessible! Absolutely love it! ❤️
I've definitely made recipes from this channel before but I think this breaks the record for the fastest I've ever made a recipe after seeing it here. Literally finished the video, got up, made the eggy cheesy toast, and then spent a long time wondering how I've gone almost 30 years without knowing about that.
same! its so good!
Same here, i found this vid last week and made it as soon as i could and its the bomb. So good.
Beryl you are such a brilliant woman. This channel has been my comfort many times and the community you have built through food and the world that is introduced here is amazing.
💜💜awwww thank you!!!!!
I feel the exact same way! The past 3 months have been extremely challenging for me, my health has been very up and down and the doctors can't come to a consensus as to what the heck is going on. Beryl's amazingly optimistic outlook had been a life saver, the way she always finds something positive about every dish especially the ones she doesn't like. Not being able to eat good food for 99% of the last few months because of being on mostly a liquid and/or bland diet watching and even rewatching Beryl has truly helped me live vicariously through her.
This is not the channel to watch when you are hungry 😩😩😩
UPDATE:
I got home and I made the German cheesy toast.......and WHOA! THANK YOU BERYL!!! AND GERMANY! *chef's kiss
Omg, just realized my sister is in the video. 😍Glad you liked my sister’s Rösti Toast. ☺️
No you didn't just realize. I'm sure she told you about it.
@celinachiara is this your sister in disguise? 😆
I literally just spread cream cheese on my toast and have it with a few slices of pickles. At first my mom was like weirded out, but now she totally gets it and she loves it. We're Vietnamese so we don't really have toast with cream cheese and pickles for breakfast ever, but I learned from youtube and now it's a common breakfast item in my house.
I love that, especially with something like Vienna bread or baguette
From Switzerland here, I have to admit I never had the Röst toast, but my grandmother always made Milo on toast for us, except here we use Nesquik. I really loved to see people literally from the other side of the world eating the same toast!
In Spain, at least in my home my mom used to do it with Nesquick to. Other people did it with Cola-Cao, the Spanish answer to Nesquick but I preferred the last because the slightly saltiness 🤤🤤
Yeeesssss same for me, coming from CH as well 👋🏻🇨🇭!!! I think we all great up eating nesquik and butter or a bar of chocolate on top of bread 😌
same here my swizzis except we used to use caotina for the milo toast!
We used chocolate sprinkles, when I was a kid :)
Rosti toast looks super-delish. Thanks, Linda! BTW Bianca's slightly Irish accent was magnificent.
The rosti toast & the egg/cheese toasts are the recipes that call to me! I have an avocado that would be great on the egg/cheese toast.
Congratulations on you PBS show - I love the small, personal nature of it & this show is a hug to the world. Thank you!
I'm German and I know the cheesy-eggy-toast from when I was a kid (just that my mom used Maggi instead of Worcestershire sauce) - tastes like childhood to me :)
I would totally eat this with Maggi Seasoning. 😊
You go into any home in the world and the first thing they want to do is feed you. It's the universal way to welcome someone. I will probably never get to go to many of the countries represented, but I feel like I'm being welcomed into people's homes to enjoy their dishes and learn about their country's customs and history when I watch this great channel. Oh, and I'm definitely going to buy some milo and ackee tomorrow!
Not in the Netherlands lol. Dinner time comes around and they send you away
Not in my house
That German-Irish accent is wild! so cool.
I made the egg-cheesy toast and added avocado slices and some sriracha. It tastes like HEAVEN. Omg love the idea, thank you so much!
Gluten free toast is one of my few acceptable foods. I make the bread myself so this toast series is more important than you realize. Thank you Beryl.
your channel is incredible and Im so proud to have followed you since 2020! I love the community you have created. it is NOT easy to do
Thank you so much!
we need a toast cookbook with little blurbs about the origins and history of each toast.
Me, sitting down to eat my morning toast with cream cheese: OOO A VIDEO ON TOAST 😂
I am sitting here eating my toast too! One slice cinnamon raisin bread with just butter and a whole grain slice with peanutbutter
Enjoy.
Milo on toast is an Aussie thing too. Milo is put on many things in Australia. Glad this Aussie invention is appreciated all over the World.
im australian and i've never heard of anyone eating milo on toast...but definitely with milk. milo is an australian product.
@@margymckenzie7417 , Milo can be eaten on many things- as a cereal topping, as a Milo slice, Milo French toast, Milo on toast with a drizzle of condensed milk, compressed Milo bars, in porridge too. Cans never last long in our household because it’s used in so many different sweet dishes. That said, we only buy it every few months so once it’s run out we take a break!
Milo on ice cream 😊
@@Nat_Sunshine100 , yesss! Ten scoops of Milo to one scoop of ice cream! 😂
In my part of the US, fluffernutters are considered kind of weird, but that marshmallow fruit dip is a big thing. When I was growing up, every potluck table would include ambrosia-a sort of fruit salad made with a creamy dressing and marshmallows. Somewhere along the line the ambrosia went away and a fruit tray with marshmallow dip became the standard. The end result is very similar, it’s almost like a deconstructed ambrosia, minus the coconut flakes.
Ambrosia was literally at every single party/cookout/holiday in the ‘70’s. We never progressed to the dip idea but it sounds great!
I've never met anyone who thinks fluffernutters are weird but marshmallow fruit dip is fine. I think you're taking regional thoughts and putting them as the whole of the USA, because I also know many people who still eat Ambrosia
For your hash browns, grate you potatoes, then rinse in a colander or strainer, then dry on a towel. This removes some of the starch and it browns better. At least that's what I do.
wow, I would never have thought a german/irish accent would sound so cute. and i'm trying that toast !
Ok I've now tried it and yumo
In Italy you can find Marshmallows in some supermarkets if you look hard for them, but I have never seen anyone actually eat them. That fluff looks like raw meringue to me.
Would love to have 10000000+ toast episodes and never be tired of them!😅
The fluffernutter! Pb and marshmallow fluff sandwich 🎉
Oh man I love these recipes. I've made so many toasts after these episodes. My all time favourite is Kimchi grilled cheese and peanut butter with pickles. My friends look at me odd but the best ever.
What your comments on the Rosti toast remind me of is when my mother made us french fries. Since my mother came from the UK, we always ate fries with salt and vinegar. That led me to try fries topped with sauerkraut. Yummm! Thanks, Linda!
My favorite toast is probably too easy and normal for a video.. it’s your choice of bread, toasted and topped with a smear of peanut (or the nut butter of your choice), sliced strawberries and either a drizzle of honey or, if you’re feeling indulgent, a drizzle of melted Nutella! It takes me back to eating this as a little girl when my mom would make this for me.. she would also cut the toast into strips (soldiers).
That sounds so good. Especially with the honey 🍯 pb and honey is my favorite pairing
In South Africa we have marshmallows widely available, but not marshmallow fluff/cream. But the first time I found out about fluffernutters I started making them by just microwaving marshmallows for a few seconds.
We do have and love Milo (my-low) and I'm definitely going to try the Milo toast!
I put marshmallows in the microwave to only discover they expand they freaking expand lol but I needed a quick smore so made it in the microwave to melt the chocolate and marshmallow slightly to only discover it expands lol
@@mercedesvelasquez8781 this was a past time as unsupervised children for me and my brother. 😆
Oh man, now I want Milo and icecream. I'm in Australia and Milo is always super nostalgic.
Love this series! ❤
My mom and I used to visit a restaurant in Northern California called the Peppermill where they served an enormous fruit salad with banana bread and whipped marshmallow cream. Dipping the fruit into the marshmallow cream was heaven when I was a kid.
Here in Sweden marshmallows are quite common, but s’mores aren’t. Generally we put them plain on a bbq/grill-stick (I guess? Hard to translate) and just toast them until they are perfect toast coloured.
We use digestive biscuits and Fazer chocolate for Smores here in Finland.
Don't forget that we use marshmallows on top of hot cocoa also!
But I agree, s'mores is not a thing here.
@@momamiandkiddokelsi9027 oooo yes!
@@pamelakilponen3682 That’s very interesting!
I think we would call the bbq sticks skewers in English
I've never had ackee on toast, but I would definitely eat it. Ackee on harddough bread sounds like something special. And that Milo would probably go well with it, too. JA represent! 🇯🇲
I think an "Aphrodisiac Foods From Around the World" episode could be fun! I saw you pondering a "Date Night" episode on an older video, and I think it might be interesting to see what different cultures do to "get in the mood"! 💋🥰 haha
I always love your video Beryl! Thank you for being such simple joys into our lives!
💜💜💜💜💜
Not me seeing this while making sh!t on a shingle 😂 I don’t think I’ll ever get tired of the toast episodes!!
I love to mash an avocado with a hard boiled egg and add as much of your favorite hot sauce as you like and then top it with a thick slice of garden tomato and a sprinkle of sea salt on top of a nice, grainy piece of toast. Yum!
That sounds really great.
I don't often have avocado (they are really, really not native and often shipped thousands of kilometers) but I might try this
Avocado with balsamic glaze is game changer!!
I feel like episode 10 of Toast deserves some kind of party or celebration. It's a cool milestone to hit! 🍞🥳
I think you have now earned the title of Toastmaster!!!! ♥
Has anybody shown Pooh Bear toast yet? Peanut butter and honey? So yum!!
Peanut butter and honey, or peanut butter, honey and banana, was one of my favorite lunch sandwiches growing up. It SLAPS.
Romantic scene version: Canada, campfire, moonlight.
Recipe: Marshmallow fluff, large strawberries, long campfire sticks:
Put a berry on the campfire stick, carefully dip the berry into the fluff, roast over the fire.
Unlike roasting marshmallows which get hot like lava, the fluff gets toasted and slightly hard and not that hot.
Caution is still needed when removing the berry and the fluff. Very sweet! Use a plate and have fun!
This could also be made in a dish under a broiler for the apartment version( just pick out the berries with a fork) or with a skewer of some kind over your gas burner.
You’re welcome.
Ooh yes please!
Ackee on toast 🤯🤯 I can’t believe I’ve never tried this. I’m Māori and Jamaican. Māori chuck everything on bread, and ackee and saltfish is a yard staple. This is like my ancestry in a dish. Def trying this one soon (I’m adding saltfish to it though). Thanks!
I love your enthusiasm every time you try a new dish. It’s contagious, and makes me want to try the recipes myself. Thank you and never change!!!
Yes!! We have marshmallows and we have Fluff! Or we used to. It's hella expensive though.. i had maaaany fluffernutters when I was young, the first time I got scolded for emptying half the har in one go, until my mom tried it herself haha. It's basically air 😅 ❤ from 🇳🇱
I love these videos because you even learn things about your own country. I'm from the french speaking part of Switzerland and I love rösti but I don't think I've ever had it for breakfast. And putting it on toast would never have crossed my mind. Now I have to try it.
We do the Milo on toast here in Australia too. It’s really good mixed with vanilla ice cream too! Maybe you can do an ice cream episode soon!
I use chocolate ovaltine to mix with my ice cream, similar texture to milo. Yum!
I love ackee and salt fish on toast. I am a Jamaican and grew up doing this with leftover ackee and salt fish
A secret guilty pleasure is hash browns on toast. Nice to get validation!
Not a secret anymore then and I’m not sure why you feel guilty for eating 🤷🏻♀️ I’m going to try it and I won’t be feeling guilty and if it’s good I won’t keep it a secret either
Oh Beryl, that is one impressive rosti! Thanks for doing another toast episode too!
I suppose I could shortcut the rosti with leftover latkes? Beryl what do you think
Thanks for another toast video Beryl!! I LOVE this series and enjoy many toasts from past episodes weekly. Thanks for your dedication to your channel and to toast! 🙏❤️
That Milo toast and the eggy cheesy toast both sound amazing.
I remember eating Milo in a bowl as a kid lmao.
Balmuda needs to sponsor the next historical Part 10 of the toast series!!!! Cannot be a better sponsor for this series. I know much more about geography through your channel after food. Love this!!!!
That final one from the German lady is the topper. Can't wait to try that.
that cheesy-eggy toast is giving me welsh rarebit vibes.... it looks really good
For something that is uniquely Japanese, I suggest you try the Mentai France, or Korean style spicy pollock roe on French bread. Yes, Korea meets France, in Japan. How international:)
If you can't wrap your head around the idea of fish eggs on bread, well, think of it as a distant cousin of caviar on crackers.
1. Cut open the mentaiko and remove its skin by scraping off the roe.
2. Add room temp butter, i.e. soft but not melted, and mix well. Some people add the kewpie mayo and/or grated hard cheese to the mixture and that's also delish.
3. Grab a baguette or other crusty bread, open lengthwise like hotdog buns or slice diagonally, spread the mentaiko-mixture liberally, and pop it in the toaster oven to your desired brownness. Be sure to turn on the vent fan because your house will smell "fishy" for a while. Garnish with parsley, or lemon juice, or garlic chips, or scallions, or any combination thereof, and enjoy.
Here's a quick video on how the Mentai France is made: ruclips.net/video/dYtMWnbe3Hk/видео.html and this vid shows you how mentaiko is made: ruclips.net/video/Q1eqF9AwH_E/видео.html
This is my favorite. I especially loooove the mentaiko-butter-brioche that my favorite café in Tokyo makes. Yummmm.
You need to try the marshmallow fruit dip. Trust me on this.
The recipe is 50% fluff & 50% softened cream cheese and it's 200% delicious!
But where's the fruit?!?!
@@misshell It's a dip you make to dip fruit into. It's one of the very few sweet foods that I can stand eating.
@@DuckieT You can also jack it up to at least 300% by blending some pureed strawberries into it. Now that I think of it, blueberries would be amazing as well.
My grandmother, from Rome, GA, made me peanut butter and marshmallow today all the time. We make it by spreading the peanut butter on the bread, sprinkle with mini marshmallows THEN toast!
The toast series is my favorite! Thanks for 9 delightful episodes! 🍞
Rösti fan here! My best friend is Swiss and was introduced through her. When I make it and can't get gruyere cheese I use cheddar. We used to add carrots when I was a kid. I HATED it as a kid but I love it now. Makes me feel good! No kraut for me but open to it!😊
You’re the best Beryl! I love your show so much. I gotta send you one of my recipes one of these days
I have made the egg toast twice- thank you ( esp w 30 min lunch ) I will try the Jamaican one too!! Thanks Beryl - love watching and this group!!
Omg yes! Another toast episode! This morning, I was scrounging for something to eat since our fridge broke and we had to throw mostly everything away. Well, I found mayo and a can of tiny shrimp so I made shrimp salad and put it on buttered toast. Best thing ever! I never would have tried it before but your videos always inspire me to experiment in the kitchen so thanks Beryl. You're really a gem ❤
I love Bianca's accent. German with a flair of Irish. And the recipe is the same. A recipe that definitely would be popular in both countries and an influence of both (worcestershire over maggi for example).
Oh gosh I love these videos. It's so nice to get new ideas. I love just outside of Toronto so can get pretty much any ingredient locally.
I look forward to trying new toast recipes! Thanks!
Can confirm that Milo toast is really delicious. Thanks!!! The toast series is epic. I remember reading the first couple of comments on that end of year video and thinking Beryl is going to have a giggle when she sees what she inadvertently started. Don’t ever stop toasting - this series is too good.
The eggy cheesy toast reminds me of Welsh Rarebit, another toast classic.
you have to make it with beer or it doesn't count though ( sorry Beryl )
POLAND - my grandma use to make me the most delicious toast
Toasted milk bread, spread butter on it, then thick layer of strawberry jam and you crumble Twaróg (white fermented cheese) on top of it. In a summer she also popped few slices of fresh strawberries on top of it. It was heavenly ❤️
That sounds so good!
I love cooking. I grew up learning to cook, became a pro for a while...and generally really enjoy it. That said I adore toasts as a meal days. Lol. Keep going with the toast series it makes me and I am sure many many others so happy.
This episode came right on time, I have a super busy week and I'm under the weather with a cold and these recipes just all sound so comforting and easy. Yum.
one of my favorite things about this episode was Bianca's Irish-German accent!!!
saaaaaaame! So cute!
I stumbled upon your channel one night after I had my wrist fused last year and the first video I saw was this series. In that moment I remember thinking "I have finally found my people on RUclips".
Watched last night and tried the Cheesy-Eggy Toast for breakfast this morning. It was *delicious* and really fast & easy, too. 👍
I needed to learn about that eggy cheesy toast, that's tomorrow's breakfast!
I'm from Sweden and the Milo thing reminds me of an extremely similar thing we used to make as kids, our version of milo is called O'boy though, and the bread wasn't always toasted.
*BERYL* - a map for virtually EVERY submission would be such a wonderful way to educate all of us!! Just a couple of seconds would probably suffice! Cheers from the really really big island off the coast of New Caledonia aka Australia!!!!
Fluffernutter toast!!! (from a Mainer, I’ve been waiting for this one)
I love how this episode is just everything I wanted for breakfast as a child.
All of these are great inspirations to have in the back of my mind!
I'm from New Zealand and I've never seen marshmallow fluff before....or eaten a s'more, sad to say! We have marshmallows, but we don't really cook with them much - I think some people use mini-marhsmallows in hot chocolate. And you're right, it's Milo (My-low) 😊. If you want a milk drink that's not so sweet, put some milo in cold milk and give it a shake. It was my favourite childhood treat.
Please do another episode in this series and take the total toast recipes to a hearty half century. 😊
Keep these videos coming! I love these types of barrabing barraboom kind of recipes and basic hunger tamers to put together 🫶
my mom is a baby boomer from mississippi, but fluffernutters are one of her comfort foods. she always has marshmallow fluff and peanut butter in her pantry.
the fruit salad recipe you mentioned being on the back of the jar reminded me of ambrosia salad, which was also a big thing in mississippi, and she made it occasionally when i was growing up -- it's a fruit salad ("salad" is doing a lot of work here lol) made with lots of canned fruit, like mandarin oranges and chopped pineapple and maraschino cherries, coconut, and MINI MARSHMALLOWS. it's one of those foods that is objectively Weird, but extremely nostalgic for me because we ate it for special occasions when i was a kid. based on how much of it is canned, i assumed it was a depression-era-or-shortly-thereafter recipe, but apparently it's much older than that!
Hi Beryl! Great video! Would love to see a video about what different countries eat at the movies.
EXTREMELY WELL DONE VIDEO PRODUCTION!!!
I have not had a peanut butter and fluff since childhood! Wow! I want one. Loved that stuff.
Literally stopped the recipe at rosti and MADE ROSTI! For the first time. It was glorious. All I had was cherry tomatoes and fresh basil and mint (sadly no sour cream, yogurt or sauerkraut) so I made a little salad to top it. It was so SO good! Thanks for this channel and all your hard work!
When I want to eat something really sweet, I make some chocolate compound butter (just powdered sugar, choco powder and room temp butter). Whip it up nicely but still keeping the sugar grainy. Spread it on a toast and have the best toast ever 😍
I'm definitely going to try that last one!
New Caledonia is the home of crested geckos! And lots of other awesome geckos and animals.
This lady got expensive bread and cheese then sauerkraut out of a can
How did girl not know where new caledonia was? That toast was trash
Fluffernutter for the win🤗