As someone from the (bland) midwest, when I had paella, shawarma & butter chicken they changed my life. Thanks for sharing recipes that we never heard of, couldn't imagine were a thing and cuisine that will also rock our little taste bud worlds.
As another person from the “bland” Midwest, and having mostly Scandinavian relatives, I didn’t get exposed to many things growing up. There are still many things I don’t like, but have tried them. I now live in New Mexico, and have learned quite a few spicy dishes made with chiles. 🌶️🌶️🌶️ I haven’t yet developed the heat tolerance of the natives here, but I’m getting better.
I'm an American living in Sri Lanka. I've made the Bhutanese Ema Datshi several times. We don't have Jalapenos here, but there is an equivalent. This is one helluva delicious dish. I've made it for parties and everyone loves it, especially my Sri Lankan friends.
I hope there is a Beryl restaurant where you can just try all your favorite dishes from around the world. The menu would change every two months or so.
No doubt one of the best channels of the year; so entertaining and brings the world togheter. If there was a youtube awards then miss Beryl would no doubt win a prize! 😊❤
This isn't about anything specifically in this video, but I wanna thank you for introducing me to so many international recipes! I recently started playing Foodguessr (like Geoguessr but you have to identify a food's country of origin) and I know that a lot of my success in it is because of you and your videos!
YES, BHUTAN!!!! 🎉🎉🎉 I grew up in Chicago; practiced law in Seattle; and recently retired to Utah. I have never met anyone from Bhutan. I had never eaten any Bhutanese food…until this video! I have now made this dish at least six times and I’m planning on making it tomorrow. It is the best recipe that I’ve ever gotten from your show. It is the only recipe I’ve made multiple times I believe.
I was BLOWN AWAY when I tried Ema Datshi in Northeastern India (Darjeeling). It was incredibly spicy but my goodness it was good. I had it with steamed buns instead of rice and it was an absolute winner. It was a revelation to me
When Beryl says "Ema Datshi is like Jalapeno Popper soup!" that's completely true. It is delicious and TIL Jalapeno Popper Soup is the national dish of Bhutan. 😂
After watching the rice video last week, I booked a Laotian restaurant near me (didn't know there was one before) and tried the nam khao, and I agree, one of the best things I've eaten this year.
From Ecuador also soups are wonderful like locro de papa 🍲 locro de acelga , cheesy noodle soup with potatoes cilantro green onion anniato omg so so good it’s simple but delicious ❤ called sopa de fideo
10:04 you always do everybody proud, Beryl 💚 I don't eat meat, but I can't wait to modify and try all of these 😊 thanks for another wonderful video 💚 Edit: I also love how all of these dishes are very "vegetable forward" 🌱
Same here! I love watching these recipes and then thinking how to adapt them to be vegan. Some can't, and that's fine, still well worth watching to find out about other countries' cuisines and flavors.
Just made the Ema Datshi for dinner tonight! It was SO good. I doubled all of the ingredients except the jalapeno--used 260g instead of 220 because that's all I had. Oh and I was too scared it would be too spicy so I omitted the chilis. I did get amul cheese! Totally could sub a kraft white American or maybe even a mild Tillamook would work. It made enough for two very large portions. The spice level was perfect, not too spicy at all. In fact I will add in the chilis next time. Excellent dish, I'll definitely make it again!
I actually saved this to file, while making ma own list of favourite foods I just found. Plans for christmas are almost done. New year: unsure. That's why I'm making this list. Happy holidays from the far north of Germany!
Surely I'm not the only one who wishes they were Beryl's neighbor lol... you make this all look so friggin tasty and I've been on a mission to try new foods.
What we have in store is many wishes for a very Merry Christmas and a prolifically wonderful New Year, May you have a million subscribers by this time next year. Blessed holidays!
There is a French word for food preparation before cooking: Mise en place place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.
Thanks Beryl for colouring, spice and flavour my life with your video! ❤❤❤💖 may 2025 more joy and prosperity. Road to 1M for Beryl!! 🤲🏻 Much love from 🇲🇾 Malaysia
I made zupa kuperkowa for the first time tonight for dinner (or a variation of it, I did add in cream cheese and some shredded cheddar) and OMG!!! SO heavenly, oh my goodness. Best potato soup ever!!!
Food from Ecuador 🇪🇨 ❤ it’s the best ❤ I love it omg if you like corviche you will love cazuela de camarón 🍤, bollo it’s like a tamal but with corviche ingredientes ❤😍👌 you also gonna like sango de camarón, caldo de bolas it’s a green plantain peanuttty soup it’s super yummy 👌 omg hornado , llapingachos or mote con chicharrón also divine the best pork sandwich it called San du Che de chancho or pernil sandwich so good the sauce of the pork when it’s on the oven that’s the secret for that sandwich yummy
OMG, I have to try all of these! I remember seeing them in the individual posts and thinking they were good and now they’re all together. I can find them quickly.😆😋😋😋
Where I'm from I normally find Kaffir lime leaves frozen in a clear plastic box in most Asian shops if that helps at all! They have quite a different flavour to normal limes, much more bright and fragrant, definitely try hunt them down!
The Loatian, fermented pork sausage. There also ข้าวแหนม (Khoa Neeam) is the Thai version of similar Laotian dish. FYI, แหนม (Neeam) the store bought one, though it is raw, it was (food grade) radio active cured for sterilization. For any adventurous mind, the radio active cured one can be bought in Thai 7-11, try buying in them in Mall grocery stores, 7-11 or Lawson.
So excited to try some of these. BTW - for those of us with the cilantro soap gene (ugh), would love to see you test and rank a few substitutes so I know if there's something more interesting I can try than just leaving it out.
I really appreciate your use of the safety glove on screen! Whenever people use a grater with their bare hands, it makes me so nervous they are gonna cut themselves that I have to skip that part of the videospeaking from someone who has been cut by one
You had me at jalapeño popper soup. I'll eat a fried shrimp tail. Not sure about one that hasn't been blistered within an inch of its life. Dill on sushi is incredible.
The reason it’s like a jalapeño popper is because the ingredients are very much the same as many Mexican dishes : jalapenos, tomatoes, garlic/onion, and cheese
I'm Irish and Welsh, but I think I must have come from Bhutan in a past life, because I made that same cheese/pepper combo in college, and poured it over rice, quite often. It's a cheep, tasty, sober-up meal; come to Jesus, though, I used American Cheese, or Velveeta, for their wonderful melty qualities. Also, I was a poor student at an Alabama State College. Love yah, Gem of the Hills.
You eat the shell? I've never heard of anyone doing that! I personally take the shells off beforehand and save them for stock. Edited to add: that dill soup looks amazing! I cant wait to try it!
Hi beryl I’m trying to make the Ecuadorian recipe rn and suggest maybe a proofreading on the recipe on your site as some of the measurements on the ingredient list don’t match the instructions & some ingredients like the aji don’t make it into the instructions also.
As a coastal Georgia / low country native, here's the GENERAL rules on shrimp tails around here, though they differ by person.... Hard and fast rule is we USUALLY don't, because our native shrimp tails can be SHARP here as they have thick telsons, as anyone who's spent a few hours cleaning live shrimp as a kid can tell you... So shrimp tails is a big "depends" on how it's cooked and who's cookin it.. USUALLY.... Deep fried is fine unless the person shouldn't be trusted with shrimp in the first place. Boiled is OK for smaller shrimp but if they're big one's by the times those tails calm down that shrimp is overcooked. Steamed is the same. Sautéed is a hard no. Grilled is again a depends, which largely depends on the skill of the cook and how they put them on the grill... if they can get the tails on the hot zone while the rest is more of a medium, than you're golden on eatin those. Most folks I know just keep the cooked tails (provided it's not a BIG event, like a boil) in a freezer bag along with the rest of the shells and heads to freeze for stock.
I’ve been obsessed with chaat variations since I had a Samosa Chaat at a favorite Indian restaurant in Providence. If you could recommend things I should order from Kalustyan’s to put in a chaat I’d appreciate it!
For "North Indian" chaats, I feel its all about the perfect balance between the green chutney (spicy and herby), tamarind chutney (perfect combination of sweet and tangy) and fresh creamy yoghurt (sweet with a hint of tang)! Combine with something crunchy (raw onions, fritters, peanuts, papdi), something fresh (coriander leaves, cucumber) and optionally something that gives body (chickpeas, samosa, potato patties). Sprinkle with a good chat masala or just plain black salt, and maybe some lime. But its all about that balance, which takes a lot of experimenting to get right
Back in the 50s-60s, before baby spinach, spinach was ALWAYS assumed to be dirty and sandy. It was joked about in the media. It was a meme before there were memes.
I am very plain American. My husband is Vietnamese. He taught me that shrimp tails (even the fins, also the heads) are edible and have great flavor and texture. We went to a seafood place with my father (who thinks he is very proper) and he saw me eating the shrimp tails and was totally disgusted by it, almost to the point of anger that I was embarrassing him.
Regarding shrimp (aka prawn tails), I generally always eat them as the textural contrast is amazing especially if the shrimp have been marinated and grilled. Ditto for tempura. Then again, I also controversially perhaps likewise eat the shrimp heads which have amazing depth of flavour (think smoky bittersweetness). Obviously, I do draw the line at the "poop chute" removing that as a matter of course due to its sullying of the natural prawn sweetness and slight but yummy saltiness which decreases proportional to shrimp/prawn size...I.e. bigger = sweeter 🤩🦐🙏
Hey Idk if I don't have jalapenos But got a pepper in locality exact in appearance but not really spicy Will add green chilis to mitigate that Would It work?
As someone from the (bland) midwest, when I had paella, shawarma & butter chicken they changed my life. Thanks for sharing recipes that we never heard of, couldn't imagine were a thing and cuisine that will also rock our little taste bud worlds.
Congratulations you have unlocked a new level of taste! 🎉
I'm surprised to hear an American try shawarma considering the alternative of it, the burrito is wild availabile across the US.
@@Zrs3820 Shawarma should be wild available across the US too, so more people can try it!
As another person from the “bland” Midwest, and having mostly Scandinavian relatives, I didn’t get exposed to many things growing up. There are still many things I don’t like, but have tried them. I now live in New Mexico, and have learned quite a few spicy dishes made with chiles. 🌶️🌶️🌶️ I haven’t yet developed the heat tolerance of the natives here, but I’m getting better.
Midwest as in Spain?
I'm an American living in Sri Lanka. I've made the Bhutanese Ema Datshi several times. We don't have Jalapenos here, but there is an equivalent. This is one helluva delicious dish. I've made it for parties and everyone loves it, especially my Sri Lankan friends.
I hope there is a Beryl restaurant where you can just try all your favorite dishes from around the world. The menu would change every two months or so.
Would totally come to New York just to eat there.
No doubt one of the best channels of the year; so entertaining and brings the world togheter. If there was a youtube awards then miss Beryl would no doubt win a prize! 😊❤
This isn't about anything specifically in this video, but I wanna thank you for introducing me to so many international recipes! I recently started playing Foodguessr (like Geoguessr but you have to identify a food's country of origin) and I know that a lot of my success in it is because of you and your videos!
YES, BHUTAN!!!!
🎉🎉🎉
I grew up in Chicago; practiced law in Seattle; and recently retired to Utah.
I have never met anyone from Bhutan.
I had never eaten any Bhutanese food…until this video!
I have now made this dish at least six times and I’m planning on making it tomorrow.
It is the best recipe that I’ve ever gotten from your show. It is the only recipe I’ve made multiple times I believe.
Hey Beryl! Sent a box to your listed mail address. USPS said it’s going to be returned this weekend unless you pick it up. Merry Christmas!
I was BLOWN AWAY when I tried Ema Datshi in Northeastern India (Darjeeling). It was incredibly spicy but my goodness it was good. I had it with steamed buns instead of rice and it was an absolute winner. It was a revelation to me
As an Ecuadorian thank you for appreciating our dish!!
Those Equadorian corquettes are the literal definiton of scrumptious.
Great visual joke, Beryl! In the first episode, you are reading Jane Austen's "Emma" to accompany the recipe of Ema Datshi! Good one! 😂😂😂
When Beryl says "Ema Datshi is like Jalapeno Popper soup!" that's completely true. It is delicious and TIL Jalapeno Popper Soup is the national dish of Bhutan. 😂
I always know Beryl will LOVE the dish when she starts by saying "WOAH!" 😄
Beryl I love watching your videos. Thank you for sharing dishes from around the world. Really opens my mind how much there is to eat in the world.
After watching the rice video last week, I booked a Laotian restaurant near me (didn't know there was one before) and tried the nam khao, and I agree, one of the best things I've eaten this year.
From Ecuador also soups are wonderful like locro de papa 🍲 locro de acelga , cheesy noodle soup with potatoes cilantro green onion anniato omg so so good it’s simple but delicious ❤ called sopa de fideo
I made ema datshi when you first showed it. Wow, amazingly delicious. I had it for lunch all week with rice.
10:04 you always do everybody proud, Beryl 💚
I don't eat meat, but I can't wait to modify and try all of these 😊 thanks for another wonderful video 💚
Edit: I also love how all of these dishes are very "vegetable forward" 🌱
I also dont eat meat and love watching miss Beryl 😊
Same here! I love watching these recipes and then thinking how to adapt them to be vegan. Some can't, and that's fine, still well worth watching to find out about other countries' cuisines and flavors.
Just made the Ema Datshi for dinner tonight! It was SO good. I doubled all of the ingredients except the jalapeno--used 260g instead of 220 because that's all I had. Oh and I was too scared it would be too spicy so I omitted the chilis. I did get amul cheese! Totally could sub a kraft white American or maybe even a mild Tillamook would work. It made enough for two very large portions. The spice level was perfect, not too spicy at all. In fact I will add in the chilis next time. Excellent dish, I'll definitely make it again!
I actually saved this to file, while making ma own list of favourite foods I just found. Plans for christmas are almost done. New year: unsure. That's why I'm making this list.
Happy holidays from the far north of Germany!
Surely I'm not the only one who wishes they were Beryl's neighbor lol... you make this all look so friggin tasty and I've been on a mission to try new foods.
What we have in store is many wishes for a very Merry Christmas and a prolifically wonderful New Year, May you have a million subscribers by this time next year. Blessed holidays!
There is a French word for food preparation before cooking: Mise en place
place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out.
Thanks Beryl for colouring, spice and flavour my life with your video!
❤❤❤💖 may 2025 more joy and prosperity. Road to 1M for Beryl!! 🤲🏻
Much love from 🇲🇾 Malaysia
I made zupa kuperkowa for the first time tonight for dinner (or a variation of it, I did add in cream cheese and some shredded cheddar) and OMG!!! SO heavenly, oh my goodness. Best potato soup ever!!!
Looove Laotian food. Definitely wanna try that that Bhutan dish.
Food from Ecuador 🇪🇨 ❤ it’s the best ❤ I love it omg if you like corviche you will love cazuela de camarón 🍤, bollo it’s like a tamal but with corviche ingredientes ❤😍👌 you also gonna like sango de camarón, caldo de bolas it’s a green plantain peanuttty soup it’s super yummy 👌 omg hornado , llapingachos or mote con chicharrón also divine the best pork sandwich it called San du Che de chancho or pernil sandwich so good the sauce of the pork when it’s on the oven that’s the secret for that sandwich yummy
OMG, I have to try all of these! I remember seeing them in the individual posts and thinking they were good and now they’re all together. I can find them quickly.😆😋😋😋
Such an awesome episode! I just love your channel and your quirky nature. Please have a happy holiday and take good care ❤
Another great episode, Beryl! Love you and love all your content! ❤️
haha, as soon as you said "double dog dare" my cat woke up from snoring and meowed loudly. Looking out for the double dogs - gotta be.
I had the dill soup at a pirogi restaurant once (they called it "pickle soup") & for something so simple, it was honestly the best soup I've ever had.
that's a different, yet similar soup - there were probably pickles involved ;)
Drooling, I want to try each and every dish
I will have to make your favorites. I don't eat the shrimp tail. I use it as a handle. I love how you are so eloquent when you describe each dish.
Great video to end off the year!! Can’t wait for next year!!
Chaat is just out of this world ❤❤❤❤❤❤
Amazing video! As a Pole, I'm really happy that you appreciate our dill soup.
Happy to see a polish soup made it! Poland has incredible soups, i think they're very underrated by foreigners which is a shame
NO to shrimp tails! 🦐🦐🦐 I'd love to try the spinach chaat though!
Poland!!🎉❤
I just picked up all the stuff for the crispy rice salad but couldn't find the lime leaves --- so I'll use zest and juice. Can NOT wait!!!!
Where I'm from I normally find Kaffir lime leaves frozen in a clear plastic box in most Asian shops if that helps at all! They have quite a different flavour to normal limes, much more bright and fragrant, definitely try hunt them down!
I love that dill soup! I put some dill pickles in it too 😉
Beryl never change... you are a riot :)
The Loatian, fermented pork sausage. There also ข้าวแหนม (Khoa Neeam) is the Thai version of similar Laotian dish. FYI, แหนม (Neeam) the store bought one, though it is raw, it was (food grade) radio active cured for sterilization. For any adventurous mind, the radio active cured one can be bought in Thai 7-11, try buying in them in Mall grocery stores, 7-11 or Lawson.
So excited to try some of these. BTW - for those of us with the cilantro soap gene (ugh), would love to see you test and rank a few substitutes so I know if there's something more interesting I can try than just leaving it out.
I really appreciate your use of the safety glove on screen! Whenever people use a grater with their bare hands, it makes me so nervous they are gonna cut themselves that I have to skip that part of the videospeaking from someone who has been cut by one
She is so charismatic ❤ is there any q&a video on her channel?
Chaat is unbeatable delicious, IMO
You had me at jalapeño popper soup. I'll eat a fried shrimp tail. Not sure about one that hasn't been blistered within an inch of its life. Dill on sushi is incredible.
The reason it’s like a jalapeño popper is because the ingredients are very much the same as many Mexican dishes : jalapenos, tomatoes, garlic/onion, and cheese
I'm Irish and Welsh, but I think I must have come from Bhutan in a past life, because I made that same cheese/pepper combo in college, and poured it over rice, quite often. It's a cheep, tasty, sober-up meal; come to Jesus, though, I used American Cheese, or Velveeta, for their wonderful melty qualities. Also, I was a poor student at an Alabama State College. Love yah, Gem of the Hills.
I love Nam Khao!! Reminds me of Persian tahdig!! But way better, and I say that as an Iranian lol
You should do a series about how different cultures use canned ingredients.
I hate spinach but i would try this dish look yummy
Spinach hates me, I’m still into trying that dish!
Definitely, I eat the shrimp tails!
Especially for those big,Japanese tempura shrimp!
What are substitutes for the Amul Cheese? I am from the Netherlands, I don’t think we have Kraft either
This almost exact soup is also made in Mexico, so similar wow
Nam Khao is so good! There's a food cart near me that makes it and it's honestly addictive
You eat the shell? I've never heard of anyone doing that! I personally take the shells off beforehand and save them for stock. Edited to add: that dill soup looks amazing! I cant wait to try it!
8:15 I remove them, I hate that odd crunch!
I was like, what??? People eat shrimp tails? What?!
Ema datshi is good, but I prefer shamu datshi with mushrooms~
I haven't had zupa koperkowa in years!!! I definitely have to make one :)
I love that you love Ema Datshi! 🌶️
Hi beryl I’m trying to make the Ecuadorian recipe rn and suggest maybe a proofreading on the recipe on your site as some of the measurements on the ingredient list don’t match the instructions & some ingredients like the aji don’t make it into the instructions also.
I knew the last dish.The rice salad was gon to be in this!! Must have been hard to narrow down though
I really really really want merch that says "I'm not here for a fun time, I'm here for a safe time", can someone make this happen please
The Polish dill soup looks just like Finnish salmon soup without the salmon. 😁👍 Love dill, it's my favorite herb as well! 😍👌
Love salmon soup, been eating a lot this dec!
I had that soup on a visit to Finland last year! (I’m American). Some of the best salmon I’ve ever had!!
As a coastal Georgia / low country native, here's the GENERAL rules on shrimp tails around here, though they differ by person.... Hard and fast rule is we USUALLY don't, because our native shrimp tails can be SHARP here as they have thick telsons, as anyone who's spent a few hours cleaning live shrimp as a kid can tell you... So shrimp tails is a big "depends" on how it's cooked and who's cookin it..
USUALLY.... Deep fried is fine unless the person shouldn't be trusted with shrimp in the first place. Boiled is OK for smaller shrimp but if they're big one's by the times those tails calm down that shrimp is overcooked. Steamed is the same. Sautéed is a hard no. Grilled is again a depends, which largely depends on the skill of the cook and how they put them on the grill... if they can get the tails on the hot zone while the rest is more of a medium, than you're golden on eatin those.
Most folks I know just keep the cooked tails (provided it's not a BIG event, like a boil) in a freezer bag along with the rest of the shells and heads to freeze for stock.
The spinach dish was my favourite
I’ve been obsessed with chaat variations since I had a Samosa Chaat at a favorite Indian restaurant in Providence. If you could recommend things I should order from Kalustyan’s to put in a chaat I’d appreciate it!
For "North Indian" chaats, I feel its all about the perfect balance between the green chutney (spicy and herby), tamarind chutney (perfect combination of sweet and tangy) and fresh creamy yoghurt (sweet with a hint of tang)!
Combine with something crunchy (raw onions, fritters, peanuts, papdi), something fresh (coriander leaves, cucumber) and optionally something that gives body (chickpeas, samosa, potato patties).
Sprinkle with a good chat masala or just plain black salt, and maybe some lime.
But its all about that balance, which takes a lot of experimenting to get right
Back in the 50s-60s, before baby spinach, spinach was ALWAYS assumed to be dirty and sandy. It was joked about in the media. It was a meme before there were memes.
Ya ampun Mbak Beryl... kamu food content creator favorit. Please, kok bisa ada aja idenya coba makanan seluruh dunia? Hahaha...
Ema dashi deserved that spot. I absolutely love it.
For the LAO dish,can you fry the rice like a big hashbrown?
I love nam khao but it’s not easy to find a restaurant that makes it.
I am very plain American. My husband is Vietnamese. He taught me that shrimp tails (even the fins, also the heads) are edible and have great flavor and texture. We went to a seafood place with my father (who thinks he is very proper) and he saw me eating the shrimp tails and was totally disgusted by it, almost to the point of anger that I was embarrassing him.
We eat deep fried shrimp heads, tails, bodies here in Japan too.
Really chrispy!
Yum!
If its a fried shrimp, I'll eat the shell.
Use the shrimp tails to make stock.
To be fair though I have never tried eating the tail shell.
when my mom complains ab the dust in my apartment i will say it derived from the dill i was chopping it's fancy
Texture thing for me absolutely no crunchy shells on my shrimp. It’s why I will not be eating bugs.
I had an idea "Liver & Onions" plus recipes from around the world?
I never could eat that!
“When I lived in Russia…” 😮🎉😁 What is this exciting life we (or maybe just I) know nothing about??
She has talked about her Russian days before. But not in detail.
Can someone mail her some Nepali Titaura directly from the homeland to try tho😩😩 Long time coming.
Beryl, everyone:
_Spanish ham, Jamón ibérico, prosciutto crudo,_ etc are also raw, dry cured pork….
💛💛💛
Hello I love your channel I would love ❤️ to see in your channel soups around world 🌎 thanks 😊
❤❤❤
NO SHRIMP TAILS!!!!!
I have eaten shrimp tails, I don't care for them. Like the other person I use them to eat the shrimp and then discard 😊
Did you put pork skin in the last recipe?
How did that blue bowl bcome a red bowl in the first dish?
The red bowl had just rice in it while the blue one had the soup
Regarding shrimp (aka prawn tails), I generally always eat them as the textural contrast is amazing especially if the shrimp have been marinated and grilled. Ditto for tempura.
Then again, I also controversially perhaps likewise eat the shrimp heads which have amazing depth of flavour (think smoky bittersweetness). Obviously, I do draw the line at the "poop chute" removing that as a matter of course due to its sullying of the natural prawn sweetness and slight but yummy saltiness which decreases proportional to shrimp/prawn size...I.e. bigger = sweeter 🤩🦐🙏
I love Pommegranat jewels. But I hate the seeds. I will never be eating them, ruining my teeth.
The dish from Ecuador looks like mini stuffed baked potatoes
Hey
Idk if I don't have jalapenos
But got a pepper in locality exact in appearance but not really spicy
Will add green chilis to mitigate that
Would It work?
I had you pegged for a fellow Hufflepuff... Slytherin would have been my last/2nd to last guess
I don't get why they leave the tail shell in, it is just annoying to me.😂
My partner’s daughter will take my discarded prawn tails off my plate and eat them - I don’t, I don’t like the texture so I just eat the meat =)
When did you and why did you live in Russia????