Berryl, as a Palestinian, thank you for showing our humanity and appreciating our cuisine on multiple occasions. Seeing you try and share our food in the midst of all the ongoing suffering really means a lot. Thank you ❤
I know you hear this a lot but I want to reiterate how much I appreciate you leaving in the bloopers and mistakes. Knowing that others make mistakes can really help with motivation in the kitchen when I really mess up.
Trust me. The bay leaf is so unassuming but in my recipes I can tell when it’s missing. (It is incredible in bean recipes). Excellent episode. Thank you!!
3:30 Thank you, Beryl, for making a short statement about how boiling rice and then draining it is a valid way to cook rice. I'm Asian-American born into a Chinese household in California but have been living in Hong Kong for a decade now. Traditionally, we first wash our rice and then cook it by boiling it in a covered pot until all the water turns into steam, but the ideal rice is long-grain and on the drier side when cooked. When the Uncle Roger video came out (which I didn't find very funny), it felt like everyone in Hong Kong was just mocking Hersha Patel's cooking method to the point of being extremely ignorant about the cooking practices of other cultures. Meanwhile, we East Asians have the modern convenience of turning on a rice-cooking machine and not really even thinking about it, so who are we to say how the only proper way to cooking rice is?? Honestly, I can see how both rice rinsing and rice water draining are both methods of removing the excess starch (that could quickly rot) from the end result, so it's amazing how different cultures have a fix for this issueǃ
Also like, the difference in texture between drained vs cooked till dry white basmati rice (the most common type of rice where I live) is *minimal*. I get that it makes a difference if you're cooking sushi rice or other shorter grained or sticky rices but like not all rice is the same!
Haven’t watched it all yet, but would love for this to be a series. Groceries are crazy expensive these days and I think everyone wants to save some money but have new things to eat! ETA: yes, please, an omelet episode would be great! Love eggs!
You should check out Atomic Shrimp’s series on budget cooking! His challenges force him to be much more creative with the food he’s able to get, as he is never shopping for specific recipes but rather seeing how far he can stretch a very limited amount of money. A very different approach than here, but also interesting.
I second @WinterIsWelcome's comment on your thoughts @Beryl of having an episode 5:50 on the concept of omelette extended across the world. Looking forward to that!
Black bean potato lemon soup -One can of black beans -2 cups diced potatos - broth, stock bullion cube, mushroom seasoning, whatever to give it a bit flavor - dried oregano -whatever greens you get cheap, radish, beet, turnip, stinging nettles from your garden . . . . - juice of half a lemon, +zest Makes 3 servings high in potassium, iron zink and protein and overall a very nutritiondense meal compared to many student dishes
I will be making this tomorrow as I have all the ingredients in my house at the moment. This sounds absolutely delicious! Thank you for taking the time to write it down for us!
I like that you realistically priced the meals. A lot of creators do per serving as if we can only buy one serving of something so helpful to see the full meal cost (and not have to do my own math 😅)
When I was growing up my Mom used to make "Day Before Payday Pie" - basically all the leftover anythings in the fridge topped with a crust and baked till done. It was always different and always delicious. 😃
When you said you want more dishes using peas, I immediately thought of "Great Depression Cooking" with Clara. She was an Italian American. Her grandson convinced her to make RUclips videos based on her recipes from the Great Depression era. Pasta with peas is just one episode, and I've made the dish many times! Love it! You might too!
Sweeny Todd jumped into mind.Beryl Your Macaroni Cheese tarts much Superior. Am I jumping back and forth from American English to British English again?
I totally agree with the Turkish lady! Making and eating menemen on Sundays feels like self love and mental health time as a Turkish person living abroad.
for the mujadara, i recommend cooking the lentils then straining them and putting them to the side. in the same pot, put oil and fry the rice (previously washed til water is clear) for a minute before putting back the lentils and adding water (only as much as needed to cook the rice) with salt and 1 teaspoon of cumin. you can put in some of the fried onions to give a bit of flavor but i would keep most of it as a topping.
There are so many comments that I guess no one is going to read this one, but I wanted to mention an FYI. In the macaroni pie episode, the Scottish woman mentions BOVRIL (sometimes called 'beef tea' as a drink, and Beryl did not catch it. It is a UK, NZ and Aussie standard 'healthy' winter drink. From Wikipedia, Bovril is the trademarked name of a thick and salty meat extract paste, similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive bulbous jar and as cubes and granules. Bovril is owned and distributed by Unilever UK. Its appearance is similar to the British Marmite and its Australian equivalent Vegemite; however, unlike these products, Bovril is not vegetarian. Bovril can be made into a drink (referred to in the UK as a "beef tea") by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.
@@luxxnoir I lived in Glasgow for many years and loads of the people I knew drank hot Bovril, it was very popular. Now I live in Edinburgh I don't expect to see quite so often though lol 😏
much love from a palestinian subscriber ❤️❤️ when i saw the video title, i literally thought to myself “i hope she does palestinian mjadara or egyptian koshari”!!
I thought the same thing - I was literally sitting down to a plate of mujaddarah for dinner as the video started, lol! You guys have the most delicious food.
Love the way Beryl makes the world seem less foreign like and more family like!! Thanks to you and all of your contributors!! side note: All of your earrings are whimsically awesome
It was so cool to see Colombian and Catalonian dishes since I’m from Bogota and now I live in Barcelona. I have a little tip from my mother in law for the changua.. she also put sabana cheese chunks (kind of Edam) before serving the soup and It made it even better
My people often made dishes out of all the cheap ingredients. But now those ingredients have become more and more expensive and we’re priced out of those dishes. Therefore, we’re having to use our indigenous ingenuity to create new ones. I appreciate this episode so much seeing how people around the world are surviving this cost of living crisis. Tēnā rawa atu koe (thank you very much - in Māori, the indigenous language of Aotearoa New Zealand).
Dear Berryl- I'm not shure if you know it/ do it on purpose BUT: the bowl you're using quite often foŕ serving your food is a japanese mortar!It is called Suribachi !😊
Beryl, Julia Child used to advise us to start with a bigger pan/pot than you think you'll need. Many was the time I wished I had remembered that! Love your shows, thanks for continuing them!
How cool. I had a macaroni pie in a small vegetarian restaurant in Scotland last summer and was absolutely not aware that they were an actual Scottish thing (thought somebody just got creative). Love this. Will definitely try all of these recipes. ❤
I appreciate including the pricing for the whole packets of ingredients, like the price of a cartoon of a dozen eggs, the price of the loaf of bread, the price of a whole bag of onions. It is all very well to talk about "per serving" prices, but let's be realistic, one needs to take into account exactly what one is going to spend at the store, and only after be glad for what is left after cooking a dish.
For the rice, in Nigeria we typically drain the rice after cooking, (basically parboiling the rice). Cook first till a little soft, drain, add a little water and salt then cook till completely soft.
The macaroni pie s brill with broccoli. Our local Stephens bakery sells spicy broccoli macaroni pie. Its to die for. Its a must. Greetings from Fife, Scotland ☺️
Hi Beryl, in Slovakia/Czech Republic and Hungary we also cook the Turkish menemen, only we know this dish under a different name - we call it lečo/lecsó, we use lot more tomatoes, so it has a more saucy texture, it is a typical summer dish as we get enough fresh and ripe tomatoes and peppers during summer season, I suppose our countries got to know this dish during the Ottomans rule in the 17th century as Hungary and Balkan territories were invaded by the Ottomans (Habsburg-Ottoman wars)….
In Turkey we also use more tomato and becomes saucy just like yours. Thats why we have bread as a side to use it like a sponge for that deliciousness 😊
I’ve lived in Turkey for one year and at the time never had menemen somehow 😅 Then I visited Turkey again for a vacation, and had menemen at a small local café. I fell in love! Now I’m making myself some menemen for breakfast at least every week 🥰 When I make it, I use spicy green long peppers instead of green bell peppers or I mix them. Also not sure how traditional it is, but I like adding some cumin powder to fried peppers and onions and then adding a lot of chopped tomato to get a saucy consistency. Oh, and tomatoes that are more on the sweet side are best for this dish, in my opinion.
Love this episode! And sending love to the people of Palestine! Beryl, to make the little pies a bit quicker you can roll out the dough in one piece and press the small rounds with a glass with the right size - might save you time. Also to prevent milk boiling over, grease the edge of the pot with butter and put a wooden spoon on the pot - it really works.
@@BerylShereshewskyMy mom also used to lay a wooden spoon across the pot to stop milk from boiling over. I don’t know if it actually works, because mom had cooked for so long she was a master by the time I was born.
Yep use the wooden spoon trick all the time too when bringing anything to the boil. From rice to pasta, potatoes, milk etc. as I have a tendency to get sidetracked and forget about the pot 🤦🏾♀️
Berryl love this content so much. You inspired me to host a Struggle Meal potluck, everyone brings a low budget meal to share and donations to our local food pantry. I am looking forward to the conversations with friends and highlighting the needs of our community.
I saw the lentil dish and had to share my own: Rice, broccoli, lentils, romano cheese, black pepper, garlic powder. Steamed lentils from Trader Joe's, frozen broccoli, and pre-cooked rice means it takes about 5 minutes to make! Quick AND cheap! :)
@@sunflower-xj6pe that’s fair, but you get so many meals’ worth of cheese out of one purchase since it’s just a sprinkling on top, so per meal it’s not so bad
Beryl Bay leaves have tons of flavor! now you need a bay leaf episode 😂 it does take a bit for them to get flavor in there. but SOOO worth it in soups/stews
The aromatic compounds in bay leaves are fat soluable so they really come out more any fat rich dish like gumbo or etouffee. Even if you cook rice with a bayleaf in it there will be a flavor there! It's an woody, herbal note with an ocean brineyness!
Ahaha! Me too - and when Lenny said "late night bakeries" I had to stop myself yelling "walking back to halls via George St" :) Have to admit that I never really enjoyed a macaroni pie: just a bit too stodgy for me. But I have heard it soaks up all the alcohol just grand.
As I frequently said for the entire first year of this channel, I LOVE this community! It is so friendly and inclusive. You make the world a smaller and more familiar place through the personal stories and videos of those who contribute, as well as your comparisons to dishes previously featured from other countries. A personal side effect is that I am even more assiduously seeking out restaurants featuring other countries and ethnicities!
It's called, " simple, but done, well" in the chef world. I like watching your channel and there are some great recipes here. Coming from a chef, well done and keep up the good work.
Hi Beryl! I drink a lot of chai masala, so here's a tip for boiling milk. I start my milk/water mixture at 6 (out of 10) on my gas range. As soon as I see foam starting to develop on the surface, I lower the setting to 3. When bubbles start coming up from below, I lower it again to between 1 and 2, tweaking to maintain a rolling boil. 🙂
YESSSSSSSSSSS. saw the title, am excited!! hope you make this a series! i love seeing all the things people submit from their different countries PLUS watching you make and talk about them. (i think this is the most community-driven channel i've encountered. i really feel the presence of everyone. PLUS you show vids of them as well. everything is short and sweet and a good pacing, too.)
Tip for the macaroni pie, roll the pastry dough into a rectangle, cover the cupcake pan, push dough into cupcake 'holes', then use your rolling pin over the cupcake pan to help remove the excess dough.
I discovered Mujaddarah way back when I was in university. Perfect student food. Cheap, delicious, nourishing and a little goes a long way. I generally use brown rice which takes longer but is a bit more nutritious. All these years later I still make it frequently, especially with the insane cost of groceries now.
Sorry to be nitpicky, but Brown rice is not particularly more nutritious than White. It has a higher Bran content, which may add more fiber. But, it also has a lot of phylates which render minerals like Magnesium, Iron unassimilated. Most people don't eat White rice in isolation anyway, and pair it with something more nutrition dense.
3:23 Alright, I'm an Asian and live my whole life in Asian countries, and she's right.. there are a lot of ways to cook rice. One of the traditional way to cook rice before the rice cooker invented is to boil the rice, drain it then steam the rice in a steamer. Anything's okay, as long as you wash the rice before cooking it and add enough water
Hi Beryl! Enjoying the video so far, though I haven't finished it yet, and wanted to offer a note on the subtitles. During the macaroni pie section, there's a bit at 9:52 where Lenny mentioned pie and something and the subtitles say - I think the word there is Bovril, and it's the same later on where they were talking about how easy it is to eat a pie in one hand and have your drink in the other, where it's subtitled as bottle. I don't think it's really a thing outside the UK - some people call it beef tea, but basically it's a beef-flavoured hot drink that's a bit like a broth. My dad buys it as tubs of granules and you just add hot water and stir until dissolved, but I think you can get it as a paste or gel to add to hot water too.
This might be my favorite episode. Cooking inexpensively really shows off true cultural cooking because so much "cuisine" arose out of availability and necessity--how to make and stretch a nutrient dense meal with what you have. I love that all these recipes are not only inexpensive, but also look simple to make. I will definitely be grabbing some of these ideas. Thank you for a great episode and always for your kindness and curiosity. (And yes, please, to an omelette episode!)
Please make a part 2 for this series. I love every dish shared in this video and would really want more budget-friendly recipes like this in the future
Really appreciate you including the price for the total purchasable product. A lot of "cheap" meals only get there by pricing the bit they used, without acknowledging that many households can't afford the investment.
I was literally saying to myself "It is going to go over now! Take it off!" The trick with "boiling" milk is to NOT boil it. Take it off when you see a ring of bubbles around the edge. So a little before it is going to boil because you are right. If you actually let the milk boil it WILL boil over.
fyi im English (from London) and have never heard of macaroni pies! this must a a Scottish thing indeed and the way she described leaving the pub or club and getting one on the way home has made me annoyed that we dont have this in England! yum
As. northern English person living in Aberdeen, you can’t beat a chicken pie (chicken in a white sauce) from Thains in Aberdeen but the macaroni pies are pretty decent too!
To who ever follow Beryl since the beginning, it's amazing how much progress she made in cooking (I don't mean she could cook before don't miss understood 😉😂) 👏👏👏
Beryl!!!!! You made dough!!! And it looks gorgeous! And yummy! And it didn't matter if these were overfilled!! Lol. Go you!!!!!!! Also, moujadara is soooooo good. I miss it cuz I can't eat lentils or rice anymore. All these recipes look so good.
@@kumarvikramaditya9636 green veg, some lower sugar veg in small quantities (carrots, tomatoes, red pepper, pumpkin). Lots of protein and fat like flax and chia and hemp seeds.
I love the concept of this video that focuses on budget as the connecting link of all the meals, especially with the prices of everythng being so high these days!!! I never heard of macaroni pie and i honestly would ne ver have thought of that exisiting , but wow that actually looks so good and fun to eat. Also, I am so happy to see a Palestinian dish this episode :) , as to continue highlighting the beautiful Palestinian culture and cuisine at this time when the are going through so much . Much love
I'm finnish, and you can make almost every type of soup (or stew) are budget friendly. Most of them start with potatoes, carrots, onions and some kind of protein. Then you have two choices; to make it a soup (on a pot) or a stew (in the oven/slow cooker/in a baking oven) For protein you can use beans (super cheap), minced meat (also cheap), fish you caught yourself (free) or meat you've hunted/raised yourself (practically free)
Actually Changua in Colombia is made with a specific type of bread that's called "calado". It's the cheapest bread in any bakery and the texture is like a toast but rounded and it has a slightly different taste. Fun fact: It's a controversial dish. There's people that truly hate it and others that would eat it every day. You find it commonly in Bogota (the capital) and it's surroundings
Hi Beryl! I am also from Bogotá and love changua, I think it is so cool that you also liked it ❤ The way we make it at home, we don't cook the bread, we just boil the milk and water and when it is boiling we crack the eggs in. We let it cook for max. two minutes for a runny yolk. The bread only finds its way when we serve the soup, we wait a bit so it becomes wiggly again. We don't use stale bread but a kind that is baked slowly twice, called calao. If you manage to find it, it is the superior bread for changua. Thank you again for trying it, even if you don't like milk 😊
I'd like to add to this comment that every home has its way to cook changua. In my case, I prefer to add garlic, green onion and cilantro while boiling the milk- water mix. When it gets really hot, we cook the eggs to desired consistency (runny yolk for me, please) and then serve it on top of calao's chunks as you have stated. I want my first bite of calao to be a little crunchy, the last ones can be as soggy as they like 😅
I love seeing all the different ways changua is made according to each family's particular recipe, like a priceless inheritance, especially to us who live far away. I'd never seen it made with the bread in the pot, that's a first! My family's from the Eje Cafetero (Coffee Region) and it's one of the most comforting breakfasts on a particularly cold morning to my little Colombian heart. Kenji Lopez Alt has a video making it himself according to his wife's recipe, she being from Bogota, it's bomb!
Hey Beryl! If you think bay leaves aren't making any change, try this little recipe for boiled potatoes and you'll taste the difference immediately: Put potatoes, a few bay leaves and some dried chili flakes in a casserole, add water and a healthy amount of salt. Then bring it to boil and cook it for 15-20 minutes at medium temperature. This kind of potatoes really tastes different and is so yummy. The perfect side dish! Best regards from Germany (with Col_O_mbian background 😊)
One fun pea dish you could try (its best with fresh spring peas) is called Risi e Bisi from Italy. I've heard various origins of this dish in Italy.The oldest stories say that the dish has royal origins in Venice Italy when the dish was prepared as an offering to the Doge of Venice on the Feast of St. Marco in Venice, Italy. Another is that risi e bisi is usually made in Italy on April 25th to celebrate Italian liberation from Germany during WWII and Italian farmers being able to go back and grow and harvest their crops again after the German occupation of Italy ended. March 1945, signed the instrument of surrender on behalf of the German armies in Italy on 29 April, formally bringing hostilities to an end.
The boiled and drained rice is how I learned to cook it, and even now, it is the way I default to the most, especially if I really just don't want to pull my pressure cooker down.
My favorite tip for keeping milk from boiling over is to run a stick of butter around the rim of the pan and about an inch down the inside. I found that trick in an vintage cookbook for housewives years ago!
Omg that menemen looked really tasty but I feel betrayeddddd!!! My Turkish friends cooked it several times for me and they always used tomato sauce (like passata o pelati) so in the end it looked more "soupy". I also started cooking it from time to time and it's a simple, cheap and delicious dish, but mine looks completely different 😂 still tasty tho!
Yes, the original texture is much soupier than Beryl's grainy one! That's why we prefer it with bread. Should taste good, regardless. I'm glad you like menemen!
Tomato paste becomes necessary when tomatoes are out of season and no, hothouse tomatoes just do not cut it. It’s also because we don’t use canned tomatoes that much, but that shouldn’t stop you - San Marzano out of a can should work just as fine as random tomatoes boosted by tomato paste. And if you mean “smooth, dippable” by “different”, you’re doing it right!
The way you put out what your heart speaks of… the way you show the world what you stand for… through this unique content… it’s just awesome! It’s love. Thank you. ❤
You're using indian bay leaf which has a very different flavour compared to european / 'true' / bay laurel. Actually there's a bunch of wildly different species called laurel but culinary bay is laurus nobilis. Definitely not usually worth it unless you put them in a dish that will cook long and slow: stews, soups, some roasts, also in long marinades, think at least overnight, not thirrty minute marinades. But oh my god it actually can make a dish a lot heartier. And has lots of health benefits ;) loved the video btw. Ah, and for amazing Spanish budget meals, try patatas viudas (widower potatoes, widower here means stewed sans meats) potatoes, some onions, bell peppers, garlic, some last bit of white wine if feeling fancy... possibly some stock for extra flavour but water is cheaper if on a budget. Sopa de ajo garlic soup having pretty much only stale bread, garlic and paprika, perhaps an egg if you have some lying around. Optional but highly recommended, bay and lots of parsley. With the addition of only a little ham, or maybe chorizo or other cured pork meats you are making 'sopa castellana (castilian soup)' . Super humble but packing LOTS of flavour. 'peasant' food at its finest. Also Recaos de Binefar from Aragón: a stew of potatoes, rice and white beans with... water, a little salt and bay and a drizzle of olive oil, nothing more, nothing less.. excellent dish that gives you all you need, hearty AF.
She's not wrong about Scotlands pie obsession, those mac n cheese pies looked 👌👌👌 like I would actually be tempted by them in a bakery and Im not usually first to choose the mac n cheese. The cafe that I work in currently does mac n cheese toasties, we do get some funny looks on occasion 😂😂 my all time favourite on the go pie is a scotch pie but instead of the usual pie top, it has a layer of baked beans and then mashed potato piped on the top, absolutely life giving when your fingers are freezing off in the middle of winter. Alas I'm a veggie now, oh how I do miss a meat pie.
Can I recommend, if you've not tried already, a veggie haggis pie topped with mashed swede / turnip and mashed potato and then loads of veggie gravy. Nom
Quick tip - when it starts to boil up, blow on it. It’ll slow it down long enough to move or turn it down. Also, you can do the spoon laid across the pan trick.
13:18 omg macaroni pies?? i never encountered that in scotland, or much pies to be honest. SOUP. i encountered all manner of soup, and they would be blended and easily had in a to-go cup and i loved it. so convenient and so great on a cold day. her accent is bringing me back. so nostalgic. i loved my time there. ( *beryl, could we maybe have a scottish episode? all recipes from a single country?* and then do other countries as well? like scotland might be a pie or two, soups, shortbread maybe, just common things that really reflect the country, from the perspective of people who lived there their whole lives, or grew up there. like, what's DEFINITIVELY scottish, from the perspectives of natives? plus it would be cool to see the short vids from viewers, several all from one place. i think that would paint a nice picture of the people, too, similarities and differences. plus then the similarities and differences with people from other regions, other countries.) just an idea for a series :)
if you want to do Scotland as a single episode i'd suggest the following: Scotch Broth, Cranachan, Tablet, Macaroon and Butteries (aka Rowies) - to translate - a soup, a pudding, a sweet (candy), A sweet and a bread roll
@@gilliandick1441or there’s Cullen Skink, Cock a Leekie, Clootie Dumpling, Potato Scones, Lorne Sausage, Scotch Pies, Scottish Morning Rolls, Morton Rolls, traditional Snowballs (the cake type, not the Tunnocks ones…lovely as they are) and of course Scottish pancakes (though they are quite similar to US ones).
Come on people?! How have you not mentioned haggis! Appreciate the traditional haggis not readily available in the US or to everyone's taste but vegan and vegetarian ones using lentils as the base are amazing, give you the same texture experience and the spices and flavour isn't that far off from the real thing if done right. McSween's vegetarian haggis is lovely.
@@labrasaurus as both a Scot and a vegetarian of over 30 years, I am rather familiar with vegetarian haggis. With McSween’s being the most readily available throughout the UK. Though I have actually made it myself a few times too. Personally, I’d say that vegetarian haggis is far superior to the majority of meat ones…but I am both biased and haven’t had a meat one since I was a child.
I love saving jars! Especially when the label comes off and the lid doesn't have writing on it. I use them for mixing salad dressing, storing leftover soup, etc.
I love the new way you link to complete recipes. thank you for doing that. Gonna make Pèsols Estofats today. I also want to make Mac pie but your link to recipe doesnt work. I'll watch for it to work soon. Love your channel.
Thank you for getting back into the kitchen--your knife skilz have sharpened! *And* you aced that pie crust for the mac & cheese, yay! I must've missed the mayo episode so will go back and watch. Cheers everyone!
The home cook is so underrated. I truly believe that home cooks making vegan and vegetarian, and home grown sustainable meals have spared the world from the permanent damage of climate change, wars, everything.
And chip (thick French fries for our American cousins) butties are ubiquitous across the UK and Ireland. Basically fried potatoes on a well buttered bread roll.
I'm south Asian and drain rice after boiling in plenty of water until its parboiled then leave it to steam with lid on for 10 minutes. The result is fluffier rice because the starch is drained. This way is healthier too as much of the arsenic is drained off. I have a rice cooker but it's stored away after a few uses 😄. I prefer the darining method.
I think I may have to try the Mac & Cheese Pies next time my grand daughters are over. As teens they are always showing me the latest trends in dishes and wanting to make them for me. They love mac&cheese so I know this would be a hit!
Beryl, i don't know if you do this when your not filming, but i just LOVE that you have so much fun while cooking. It's what it's all about! I play music and sing (mainly because i know that no one is listening that i know of). I love your videos so much, thank you! ❤❤
The first Palestinian dish mujaddarah reminded me a lot of the humble indian khichdi.. it warms my heart to know our brethern are much closer to us than we think ❤
Love your videos! Quick tip to take the liquid out of your scrambled egg dishes! You can do it 2 different ways! Tilt your pan and drop your eggs in AWAY from the sautéed food or simply pull away from the heat and pop a lid on for just a few minutes. Love from Nebraska ❤❤❤❤❤❤
Man! Seeing changua being included made me feel so much haha. See, outside of Bogota, changua can be seen as a very controversial food for how odd it sounds, funny enough, I've never tried it before! some Colombian regions tend to have heavier breakfast foods (Cue the Antioquian calentado) and I guess that's why it's seen as a not so good dish. I've tried quite a few recipes from your channel, and you know what? I gotta try changua as well
i like that u count the whole bag or dozen ingredients cos lots of budgeting recipes are like how many grams for how many cents when if you have to buy it u need to get the whole portion
Talking about eggs with vegetables, in Venezuela, Ecuador and probably Colombia there is this dish called 'perico' which is scrambled eggs with stir fried tomatoes and onions. Very similar to what you cooked. I didn't like it as a child because it felt too 'wet' but as an adult I think it's creamy haha. In Venezuela many people use it as an arepa filling for breakfast.
Growing up, milk poached eggs over toast was a staple in my mom’s house. I still have it occasionally and would have never thought to turn it into a whole soup! I can’t wait to try this one!!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Berryl, as a Palestinian, thank you for showing our humanity and appreciating our cuisine on multiple occasions. Seeing you try and share our food in the midst of all the ongoing suffering really means a lot. Thank you ❤
❤️❤️❤️
If you think it's just food, I feel like you're missing the whole point of this channel
I see food from my country and it's cool. It's not a big deal. It doesn't "mean a lot"@@ruthcanty2802
@@bre_me r/whoosh
sure@@twitchy_bird
As a Lebanese living in Canada and seeing Mujadara, I just want to say ‘mom i love you and i miss you’
I know you hear this a lot but I want to reiterate how much I appreciate you leaving in the bloopers and mistakes. Knowing that others make mistakes can really help with motivation in the kitchen when I really mess up.
Haha it’s a part of cooking I think and I am by no means an expert!!
I mean, you'd have to be pretty ignorant to think no one else makes mistakes. Literally no one is perfect.
Trust me. The bay leaf is so unassuming but in my recipes I can tell when it’s missing. (It is incredible in bean recipes). Excellent episode. Thank you!!
100% agree. Great in vegetarian collards as well. It definitely has a taste!
I cant cook without bay leaves in soups, stews, and sauces!
@@emkn1479 Btw smoked salt in collards is sooo yummy if you're making a vegan version
Exactly!!!
I can't do just one like 4 minimum
Beryl calling out Uncle Roger in the kindest mist Beryl way possible...😂
I literally just discovered uncle Roger today and witnessed a tangent about the rice 😂
Boiling and draining the rice makes it less starchy as well (y)
I love Uncle Roger ❤️😂
3:30 Thank you, Beryl, for making a short statement about how boiling rice and then draining it is a valid way to cook rice. I'm Asian-American born into a Chinese household in California but have been living in Hong Kong for a decade now. Traditionally, we first wash our rice and then cook it by boiling it in a covered pot until all the water turns into steam, but the ideal rice is long-grain and on the drier side when cooked. When the Uncle Roger video came out (which I didn't find very funny), it felt like everyone in Hong Kong was just mocking Hersha Patel's cooking method to the point of being extremely ignorant about the cooking practices of other cultures. Meanwhile, we East Asians have the modern convenience of turning on a rice-cooking machine and not really even thinking about it, so who are we to say how the only proper way to cooking rice is?? Honestly, I can see how both rice rinsing and rice water draining are both methods of removing the excess starch (that could quickly rot) from the end result, so it's amazing how different cultures have a fix for this issueǃ
Great post!
Also like, the difference in texture between drained vs cooked till dry white basmati rice (the most common type of rice where I live) is *minimal*. I get that it makes a difference if you're cooking sushi rice or other shorter grained or sticky rices but like not all rice is the same!
it was reported that cooking rice, especially white rice this way, addresses the arsenic that has been found now in rice.
Haven’t watched it all yet, but would love for this to be a series. Groceries are crazy expensive these days and I think everyone wants to save some money but have new things to eat!
ETA: yes, please, an omelet episode would be great! Love eggs!
You should check out Atomic Shrimp’s series on budget cooking! His challenges force him to be much more creative with the food he’s able to get, as he is never shopping for specific recipes but rather seeing how far he can stretch a very limited amount of money. A very different approach than here, but also interesting.
Agreed. There are so many great "poverty" food recipes from around the world!
Emmymade in Japan has a Hard Times playlist that’s also really interesting to connect with different cultures through their foods of struggle
I second @WinterIsWelcome's comment on your thoughts @Beryl of having an episode 5:50 on the concept of omelette extended across the world. Looking forward to that!
Black bean potato lemon soup
-One can of black beans
-2 cups diced potatos
- broth, stock bullion cube, mushroom seasoning, whatever to give it a bit flavor
- dried oregano
-whatever greens you get cheap, radish, beet, turnip, stinging nettles from your garden . . . .
- juice of half a lemon, +zest
Makes 3 servings high in potassium, iron zink and protein and overall a very nutritiondense meal compared to many student dishes
Oh this sounds legit 😋
I will be making this tomorrow as I have all the ingredients in my house at the moment. This sounds absolutely delicious! Thank you for taking the time to write it down for us!
Sounds yummy! I would add some cheap meatballs or chicken meatballs if I had them in hand.
Can we use Kidney beans?
I'm going to try this.
I like that you realistically priced the meals. A lot of creators do per serving as if we can only buy one serving of something so helpful to see the full meal cost (and not have to do my own math 😅)
When I was growing up my Mom used to make "Day Before Payday Pie" - basically all the leftover anythings in the fridge topped with a crust and baked till done. It was always different and always delicious. 😃
When you said you want more dishes using peas, I immediately thought of "Great Depression Cooking" with Clara. She was an Italian American. Her grandson convinced her to make RUclips videos based on her recipes from the Great Depression era. Pasta with peas is just one episode, and I've made the dish many times! Love it! You might too!
I remember Seeing Clara some of those were good and so frugal.
If asked, I would be happy to do a video about the recipe if Beryl decides to do a Pea episode!
Aww sweet Clara ❤ I'm glad her recipes are preserved for people to watch for a long time
Her Cabbage noodles are everything!
@@SingingSealRiana I've never seen that episode!!!! I'll check that out right away, thanks!
Beryl singing worst pies in London while rolling out pastry was something I didn’t know I needed
Sweeny Todd jumped into mind.Beryl Your Macaroni Cheese tarts much Superior. Am I jumping back and forth from American English to British English again?
Same here! I literally laughed so hard and it hit the spot lmao
I totally agree with the Turkish lady! Making and eating menemen on Sundays feels like self love and mental health time as a Turkish person living abroad.
for the mujadara, i recommend cooking the lentils then straining them and putting them to the side. in the same pot, put oil and fry the rice (previously washed til water is clear) for a minute before putting back the lentils and adding water (only as much as needed to cook the rice) with salt and 1 teaspoon of cumin. you can put in some of the fried onions to give a bit of flavor but i would keep most of it as a topping.
There are so many comments that I guess no one is going to read this one, but I wanted to mention an FYI. In the macaroni pie episode, the Scottish woman mentions BOVRIL (sometimes called 'beef tea' as a drink, and Beryl did not catch it. It is a UK, NZ and Aussie standard 'healthy' winter drink. From Wikipedia, Bovril is the trademarked name of a thick and salty meat extract paste, similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive bulbous jar and as cubes and granules. Bovril is owned and distributed by Unilever UK. Its appearance is similar to the British Marmite and its Australian equivalent Vegemite; however, unlike these products, Bovril is not vegetarian.
Bovril can be made into a drink (referred to in the UK as a "beef tea") by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.
I associate it with colonoscopies cause it was all my mum was allowed to drink (along with some medication) before hers 😂
I would eat Bovril on toast, I would eat it with a ghost.
I would drink Bovril beef tea, I would drink it on the sea!
@@luxxnoir I lived in Glasgow for many years and loads of the people I knew drank hot Bovril, it was very popular. Now I live in Edinburgh I don't expect to see quite so often though lol 😏
much love from a palestinian subscriber ❤️❤️ when i saw the video title, i literally thought to myself “i hope she does palestinian mjadara or egyptian koshari”!!
🇵🇸💕
VIVA PALESTINE
I thought the same thing - I was literally sitting down to a plate of mujaddarah for dinner as the video started, lol! You guys have the most delicious food.
Love the way Beryl makes the world seem less foreign like and more family like!! Thanks to you and all of your contributors!! side note: All of your earrings are whimsically awesome
It was so cool to see Colombian and Catalonian dishes since I’m from Bogota and now I live in Barcelona. I have a little tip from my mother in law for the changua.. she also put sabana cheese chunks (kind of Edam) before serving the soup and It made it even better
My people often made dishes out of all the cheap ingredients. But now those ingredients have become more and more expensive and we’re priced out of those dishes. Therefore, we’re having to use our indigenous ingenuity to create new ones. I appreciate this episode so much seeing how people around the world are surviving this cost of living crisis. Tēnā rawa atu koe (thank you very much - in Māori, the indigenous language of Aotearoa New Zealand).
Dear Berryl- I'm not shure if you know it/ do it on purpose BUT: the bowl you're using quite often foŕ serving your food is a japanese mortar!It is called Suribachi !😊
I noticed that! 😂
I was thinking how weird it was.
Omg I was just thinking this! Please please Beryl stop eating out of it!
She knows
@@rlt471 what's the issue
I'm curious which bowl is the Suribachi.
Beryl, Julia Child used to advise us to start with a bigger pan/pot than you think you'll need. Many was the time I wished I had remembered that! Love your shows, thanks for continuing them!
How cool. I had a macaroni pie in a small vegetarian restaurant in Scotland last summer and was absolutely not aware that they were an actual Scottish thing (thought somebody just got creative). Love this. Will definitely try all of these recipes. ❤
I appreciate including the pricing for the whole packets of ingredients, like the price of a cartoon of a dozen eggs, the price of the loaf of bread, the price of a whole bag of onions. It is all very well to talk about "per serving" prices, but let's be realistic, one needs to take into account exactly what one is going to spend at the store, and only after be glad for what is left after cooking a dish.
Totally you can’t buy 1 egg 🥚! I always hated that
I just love Mujaddarah, great comfort food! Those macaroni pies will be perfect for super bowl parties. I think you need to do a pea episode 😊
2nd for a pea episode! And maybe how rice is cooked
Beryl cooking Palestinian food AND singing Sondheim in one video? Just when I thought I couldn’t possibly adore a creator more ❤🙏 such a gem
For the rice, in Nigeria we typically drain the rice after cooking, (basically parboiling the rice). Cook first till a little soft, drain, add a little water and salt then cook till completely soft.
Do you wash the rice before the cooking process?
no@@daisy9910
@@daisy9910 I have known many African people, many from Nigeria, and they ALL wash rice before cooking it. ✌️
The macaroni pie s brill with broccoli. Our local Stephens bakery sells spicy broccoli macaroni pie. Its to die for. Its a must. Greetings from Fife, Scotland ☺️
Hi Beryl, in Slovakia/Czech Republic and Hungary we also cook the Turkish menemen, only we know this dish under a different name - we call it lečo/lecsó, we use lot more tomatoes, so it has a more saucy texture, it is a typical summer dish as we get enough fresh and ripe tomatoes and peppers during summer season, I suppose our countries got to know this dish during the Ottomans rule in the 17th century as Hungary and Balkan territories were invaded by the Ottomans (Habsburg-Ottoman wars)….
Same as Slovenia but we call it sataraž 😍
I was surprised to see the Menemen lacking tomatoes… In our region, it’s packed with juicy tomatoes and def no onions.
In Turkey we also use more tomato and becomes saucy just like yours. Thats why we have bread as a side to use it like a sponge for that deliciousness 😊
I was also thinking of lečo when I saw the ingredients :D
I’ve lived in Turkey for one year and at the time never had menemen somehow 😅 Then I visited Turkey again for a vacation, and had menemen at a small local café. I fell in love! Now I’m making myself some menemen for breakfast at least every week 🥰
When I make it, I use spicy green long peppers instead of green bell peppers or I mix them. Also not sure how traditional it is, but I like adding some cumin powder to fried peppers and onions and then adding a lot of chopped tomato to get a saucy consistency. Oh, and tomatoes that are more on the sweet side are best for this dish, in my opinion.
Love this episode!
And sending love to the people of Palestine!
Beryl, to make the little pies a bit quicker you can roll out the dough in one piece and press the small rounds with a glass with the right size - might save you time.
Also to prevent milk boiling over, grease the edge of the pot with butter and put a wooden spoon on the pot - it really works.
a wooden spoon you say.....
@@BerylShereshewsky yeah...I guess you have to buy one for this purpose...
@@BerylShereshewskyMy mom also used to lay a wooden spoon across the pot to stop milk from boiling over. I don’t know if it actually works, because mom had cooked for so long she was a master by the time I was born.
@@BerylShereshewskyLay the spoon across the pot. Something about the wood causes the bubbles to collapse so the pot can't overflow. Science magic!
Yep use the wooden spoon trick all the time too when bringing anything to the boil. From rice to pasta, potatoes, milk etc. as I have a tendency to get sidetracked and forget about the pot 🤦🏾♀️
Berryl love this content so much. You inspired me to host a Struggle Meal potluck, everyone brings a low budget meal to share and donations to our local food pantry. I am looking forward to the conversations with friends and highlighting the needs of our community.
I saw the lentil dish and had to share my own: Rice, broccoli, lentils, romano cheese, black pepper, garlic powder. Steamed lentils from Trader Joe's, frozen broccoli, and pre-cooked rice means it takes about 5 minutes to make! Quick AND cheap! :)
Cheese is expensive not cheap
@@sunflower-xj6pe that’s fair, but you get so many meals’ worth of cheese out of one purchase since it’s just a sprinkling on top, so per meal it’s not so bad
Beryl Bay leaves have tons of flavor! now you need a bay leaf episode 😂 it does take a bit for them to get flavor in there. but SOOO worth it in soups/stews
we use bay leaf for like every sauce. I also feel like I could skip them, but if I do, I usually regret it :D
@@sarahsleamanova2072 it's got such a nice herbal background note but also works well as the main star
The aromatic compounds in bay leaves are fat soluable so they really come out more any fat rich dish like gumbo or etouffee. Even if you cook rice with a bayleaf in it there will be a flavor there! It's an woody, herbal note with an ocean brineyness!
@@MayorOfEarth79 that's a good way to describe it! awesome to know it's a fat soluble oil. It totally makes sense!
Bay leaves are a must! I agree, we need a bay leaf episode
When i studied in Scotland in Aberdeen, I ate the macaroni pie and they were ADDICTIVE. The best hangover food
Ahaha! Me too - and when Lenny said "late night bakeries" I had to stop myself yelling "walking back to halls via George St" :) Have to admit that I never really enjoyed a macaroni pie: just a bit too stodgy for me. But I have heard it soaks up all the alcohol just grand.
As I frequently said for the entire first year of this channel, I LOVE this community! It is so friendly and inclusive. You make the world a smaller and more familiar place through the personal stories and videos of those who contribute, as well as your comparisons to dishes previously featured from other countries. A personal side effect is that I am even more assiduously seeking out restaurants featuring other countries and ethnicities!
Thank you for giving us a realistic and proper cost to the food. Yes, you can’t just buy 3 eggs, and yah you DO get a tub of yogurt left over etc.. ❤
It's called, " simple, but done, well" in the chef world. I like watching your channel and there are some great recipes here. Coming from a chef, well done and keep up the good work.
Hi Beryl! I drink a lot of chai masala, so here's a tip for boiling milk. I start my milk/water mixture at 6 (out of 10) on my gas range. As soon as I see foam starting to develop on the surface, I lower the setting to 3. When bubbles start coming up from below, I lower it again to between 1 and 2, tweaking to maintain a rolling boil. 🙂
An electric kettle would be handy!
YESSSSSSSSSSS. saw the title, am excited!! hope you make this a series! i love seeing all the things people submit from their different countries PLUS watching you make and talk about them. (i think this is the most community-driven channel i've encountered. i really feel the presence of everyone. PLUS you show vids of them as well. everything is short and sweet and a good pacing, too.)
Tip for the macaroni pie, roll the pastry dough into a rectangle, cover the cupcake pan, push dough into cupcake 'holes', then use your rolling pin over the cupcake pan to help remove the excess dough.
I discovered Mujaddarah way back when I was in university. Perfect student food. Cheap, delicious, nourishing and a little goes a long way. I generally use brown rice which takes longer but is a bit more nutritious. All these years later I still make it frequently, especially with the insane cost of groceries now.
Sorry to be nitpicky, but Brown rice is not particularly more nutritious than White. It has a higher Bran content, which may add more fiber. But, it also has a lot of phylates which render minerals like Magnesium, Iron unassimilated. Most people don't eat White rice in isolation anyway, and pair it with something more nutrition dense.
We don't live in a carbs deficiency world anymore, so eating White rice is perfectly fine.
When I was a student I practically lived on rice and lentils and learned how to cook those two things just about every which way one can! 😂😂😂
3:23 Alright, I'm an Asian and live my whole life in Asian countries, and she's right.. there are a lot of ways to cook rice. One of the traditional way to cook rice before the rice cooker invented is to boil the rice, drain it then steam the rice in a steamer.
Anything's okay, as long as you wash the rice before cooking it and add enough water
Hi Beryl! Enjoying the video so far, though I haven't finished it yet, and wanted to offer a note on the subtitles. During the macaroni pie section, there's a bit at 9:52 where Lenny mentioned pie and something and the subtitles say - I think the word there is Bovril, and it's the same later on where they were talking about how easy it is to eat a pie in one hand and have your drink in the other, where it's subtitled as bottle. I don't think it's really a thing outside the UK - some people call it beef tea, but basically it's a beef-flavoured hot drink that's a bit like a broth. My dad buys it as tubs of granules and you just add hot water and stir until dissolved, but I think you can get it as a paste or gel to add to hot water too.
It’s suet! I thought I fixed it thanks for the heads up!
If I’m not mistaken Bovril is also a Scottish invention.
A cup of Bovril on a cold winter day is just great. Also a few slices of thick doorstop toast with butter washed down with a cup of Bovril. Nom.
Now your'e talking ! A Scottish staple especially with plain bread toast....bliss
Yes she said pie and Bovril ! Scottish staples 😁
Please do more of these 🎉👏🏼
This might be my favorite episode. Cooking inexpensively really shows off true cultural cooking because so much "cuisine" arose out of availability and necessity--how to make and stretch a nutrient dense meal with what you have. I love that all these recipes are not only inexpensive, but also look simple to make. I will definitely be grabbing some of these ideas. Thank you for a great episode and always for your kindness and curiosity. (And yes, please, to an omelette episode!)
thank you for humanizing us palestinians during this time. have always loved your videos and respect you even more now ❤❤❤
Please make a part 2 for this series. I love every dish shared in this video and would really want more budget-friendly recipes like this in the future
Really appreciate you including the price for the total purchasable product. A lot of "cheap" meals only get there by pricing the bit they used, without acknowledging that many households can't afford the investment.
Thank you Beryl!!! I love all of your videos, may we get a beet themed episode?
And don't forget about the beet greens!
I was literally saying to myself "It is going to go over now! Take it off!" The trick with "boiling" milk is to NOT boil it. Take it off when you see a ring of bubbles around the edge. So a little before it is going to boil because you are right. If you actually let the milk boil it WILL boil over.
Same 😂
OMG SEEING YOU DOING A DISH FROM PALESTINE HAS MADE MY DAY THANKYOUUUU❤❤❤❤❤❤
Literally gonna try to make all of these recipes..... lot's of love to everyone to share these recipes
fyi im English (from London) and have never heard of macaroni pies! this must a a Scottish thing indeed and the way she described leaving the pub or club and getting one on the way home has made me annoyed that we dont have this in England! yum
As lovely as macaroni pies are. Nowt like a cheese and onion pie from the chippy on your way home from the pub. Venture north my friend. 😜
As. northern English person living in Aberdeen, you can’t beat a chicken pie (chicken in a white sauce) from Thains in Aberdeen but the macaroni pies are pretty decent too!
A good macaroni pie is great...should have a lid though !
To who ever follow Beryl since the beginning, it's amazing how much progress she made in cooking (I don't mean she could cook before don't miss understood 😉😂) 👏👏👏
Beryl!!!!! You made dough!!! And it looks gorgeous! And yummy! And it didn't matter if these were overfilled!! Lol. Go you!!!!!!! Also, moujadara is soooooo good. I miss it cuz I can't eat lentils or rice anymore. All these recipes look so good.
why can't you eat lentils or rice?!
@@oxoelfoxo medical reasons. I can't tolerate starches, sugars, or grains well.
@@yefefiyahhuh! How do you survive then? No starch or sugar 😮! Curious...
@@kumarvikramaditya9636 green veg, some lower sugar veg in small quantities (carrots, tomatoes, red pepper, pumpkin). Lots of protein and fat like flax and chia and hemp seeds.
I love the concept of this video that focuses on budget as the connecting link of all the meals, especially with the prices of everythng being so high these days!!! I never heard of macaroni pie and i honestly would ne ver have thought of that exisiting , but wow that actually looks so good and fun to eat. Also, I am so happy to see a Palestinian dish this episode :) , as to continue highlighting the beautiful Palestinian culture and cuisine at this time when the are going through so much . Much love
I don't know why but Beryl's fashion sense is like a Gulch album art. That's a compliment btw 🙌🏼
I'm finnish, and you can make almost every type of soup (or stew) are budget friendly. Most of them start with potatoes, carrots, onions and some kind of protein.
Then you have two choices; to make it a soup (on a pot) or a stew (in the oven/slow cooker/in a baking oven)
For protein you can use beans (super cheap), minced meat (also cheap), fish you caught yourself (free) or meat you've hunted/raised yourself (practically free)
On the bright side Beryl, milk overflowing is a sign of prosperity in Sri Lanka
oooo ill take that!!!
We cook mujaddarah with bulghur in Turkey and I just love it so much
Honestly! For the first time doing Menemen and being unsure in the moment, you did it really good!
Actually Changua in Colombia is made with a specific type of bread that's called "calado". It's the cheapest bread in any bakery and the texture is like a toast but rounded and it has a slightly different taste.
Fun fact: It's a controversial dish. There's people that truly hate it and others that would eat it every day. You find it commonly in Bogota (the capital) and it's surroundings
Hi Beryl! I am also from Bogotá and love changua, I think it is so cool that you also liked it ❤
The way we make it at home, we don't cook the bread, we just boil the milk and water and when it is boiling we crack the eggs in. We let it cook for max. two minutes for a runny yolk.
The bread only finds its way when we serve the soup, we wait a bit so it becomes wiggly again. We don't use stale bread but a kind that is baked slowly twice, called calao. If you manage to find it, it is the superior bread for changua.
Thank you again for trying it, even if you don't like milk 😊
I'd like to add to this comment that every home has its way to cook changua. In my case, I prefer to add garlic, green onion and cilantro while boiling the milk- water mix. When it gets really hot, we cook the eggs to desired consistency (runny yolk for me, please) and then serve it on top of calao's chunks as you have stated. I want my first bite of calao to be a little crunchy, the last ones can be as soggy as they like 😅
I love seeing all the different ways changua is made according to each family's particular recipe, like a priceless inheritance, especially to us who live far away. I'd never seen it made with the bread in the pot, that's a first! My family's from the Eje Cafetero (Coffee Region) and it's one of the most comforting breakfasts on a particularly cold morning to my little Colombian heart. Kenji Lopez Alt has a video making it himself according to his wife's recipe, she being from Bogota, it's bomb!
Hey Beryl! If you think bay leaves aren't making any change, try this little recipe for boiled potatoes and you'll taste the difference immediately: Put potatoes, a few bay leaves and some dried chili flakes in a casserole, add water and a healthy amount of salt. Then bring it to boil and cook it for 15-20 minutes at medium temperature. This kind of potatoes really tastes different and is so yummy. The perfect side dish!
Best regards from Germany (with Col_O_mbian background 😊)
Mujaddarah is my favorite dish ever! Very nice idea of episode
One fun pea dish you could try (its best with fresh spring peas) is called Risi e Bisi from Italy. I've heard various origins of this dish in Italy.The oldest stories say that the dish has royal origins in Venice Italy when the dish was prepared as an offering to the Doge of Venice on the Feast of St. Marco in Venice, Italy. Another is that risi e bisi is usually made in Italy on April 25th to celebrate Italian liberation from Germany during WWII and Italian farmers being able to go back and grow and harvest their crops again after the German occupation of Italy ended. March 1945, signed the instrument of surrender on behalf of the German armies in Italy on 29 April, formally bringing hostilities to an end.
Hi from South Africa 🇿🇦 please make more videos like this Beryl ❤😊
Beryl, I love your videos more and more every day. You have a good heart.
The boiled and drained rice is how I learned to cook it, and even now, it is the way I default to the most, especially if I really just don't want to pull my pressure cooker down.
Me too. Except i don't drain into a colander, I just tip the whole pot with the lid on so the liquid drains out.
As a Romanian American my parents are from Romania there’s several polenta dishes you can do! And some have cheese and eggs!
Love this Episode Thanks Beryl❤have to try the macaroni pie the Turkish veggie dish and the milk soup dish.
My favorite tip for keeping milk from boiling over is to run a stick of butter around the rim of the pan and about an inch down the inside. I found that trick in an vintage cookbook for housewives years ago!
Omg that menemen looked really tasty but I feel betrayeddddd!!! My Turkish friends cooked it several times for me and they always used tomato sauce (like passata o pelati) so in the end it looked more "soupy". I also started cooking it from time to time and it's a simple, cheap and delicious dish, but mine looks completely different 😂 still tasty tho!
Yes, the original texture is much soupier than Beryl's grainy one! That's why we prefer it with bread. Should taste good, regardless. I'm glad you like menemen!
Tomato paste becomes necessary when tomatoes are out of season and no, hothouse tomatoes just do not cut it. It’s also because we don’t use canned tomatoes that much, but that shouldn’t stop you - San Marzano out of a can should work just as fine as random tomatoes boosted by tomato paste.
And if you mean “smooth, dippable” by “different”, you’re doing it right!
Menemen should be tomato heavy not egg heavy so your friend was doing the right recipe. It should be much more soupy.
The way you put out what your heart speaks of… the way you show the world what you stand for… through this unique content… it’s just awesome! It’s love. Thank you. ❤
Just started watching, Palestine YES, thank you for including ❤🇵🇸
You're using indian bay leaf which has a very different flavour compared to european / 'true' / bay laurel. Actually there's a bunch of wildly different species called laurel but culinary bay is laurus nobilis. Definitely not usually worth it unless you put them in a dish that will cook long and slow: stews, soups, some roasts, also in long marinades, think at least overnight, not thirrty minute marinades. But oh my god it actually can make a dish a lot heartier. And has lots of health benefits ;) loved the video btw.
Ah, and for amazing Spanish budget meals, try patatas viudas (widower potatoes, widower here means stewed sans meats) potatoes, some onions, bell peppers, garlic, some last bit of white wine if feeling fancy... possibly some stock for extra flavour but water is cheaper if on a budget.
Sopa de ajo garlic soup having pretty much only stale bread, garlic and paprika, perhaps an egg if you have some lying around. Optional but highly recommended, bay and lots of parsley. With the addition of only a little ham, or maybe chorizo or other cured pork meats you are making 'sopa castellana (castilian soup)' . Super humble but packing LOTS of flavour. 'peasant' food at its finest.
Also Recaos de Binefar from Aragón: a stew of potatoes, rice and white beans with... water, a little salt and bay and a drizzle of olive oil, nothing more, nothing less.. excellent dish that gives you all you need, hearty AF.
Thank you for including Palestine❤ Wishing you peace and safety
Such a fun and interesting posting! Always looking for new and versatile recipes. This was great.
She's not wrong about Scotlands pie obsession, those mac n cheese pies looked 👌👌👌 like I would actually be tempted by them in a bakery and Im not usually first to choose the mac n cheese. The cafe that I work in currently does mac n cheese toasties, we do get some funny looks on occasion 😂😂 my all time favourite on the go pie is a scotch pie but instead of the usual pie top, it has a layer of baked beans and then mashed potato piped on the top, absolutely life giving when your fingers are freezing off in the middle of winter. Alas I'm a veggie now, oh how I do miss a meat pie.
Can I recommend, if you've not tried already, a veggie haggis pie topped with mashed swede / turnip and mashed potato and then loads of veggie gravy. Nom
@@labrasaurus That does sound 🔥
Quick tip - when it starts to boil up, blow on it. It’ll slow it down long enough to move or turn it down. Also, you can do the spoon laid across the pan trick.
13:18 omg macaroni pies?? i never encountered that in scotland, or much pies to be honest. SOUP. i encountered all manner of soup, and they would be blended and easily had in a to-go cup and i loved it. so convenient and so great on a cold day. her accent is bringing me back. so nostalgic. i loved my time there.
( *beryl, could we maybe have a scottish episode? all recipes from a single country?* and then do other countries as well? like scotland might be a pie or two, soups, shortbread maybe, just common things that really reflect the country, from the perspective of people who lived there their whole lives, or grew up there. like, what's DEFINITIVELY scottish, from the perspectives of natives? plus it would be cool to see the short vids from viewers, several all from one place. i think that would paint a nice picture of the people, too, similarities and differences. plus then the similarities and differences with people from other regions, other countries.)
just an idea for a series :)
if you want to do Scotland as a single episode i'd suggest the following: Scotch Broth, Cranachan, Tablet, Macaroon and Butteries (aka Rowies) - to translate - a soup, a pudding, a sweet (candy), A sweet and a bread roll
@@gilliandick1441or there’s Cullen Skink, Cock a Leekie, Clootie Dumpling, Potato Scones, Lorne Sausage, Scotch Pies, Scottish Morning Rolls, Morton Rolls, traditional Snowballs (the cake type, not the Tunnocks ones…lovely as they are) and of course Scottish pancakes (though they are quite similar to US ones).
Cullen skink is very similar to Nordic soups, in particular Finnish lohi keitö (salmon soup). Delicious 😊
Come on people?! How have you not mentioned haggis! Appreciate the traditional haggis not readily available in the US or to everyone's taste but vegan and vegetarian ones using lentils as the base are amazing, give you the same texture experience and the spices and flavour isn't that far off from the real thing if done right. McSween's vegetarian haggis is lovely.
@@labrasaurus as both a Scot and a vegetarian of over 30 years, I am rather familiar with vegetarian haggis. With McSween’s being the most readily available throughout the UK. Though I have actually made it myself a few times too.
Personally, I’d say that vegetarian haggis is far superior to the majority of meat ones…but I am both biased and haven’t had a meat one since I was a child.
I love saving jars! Especially when the label comes off and the lid doesn't have writing on it. I use them for mixing salad dressing, storing leftover soup, etc.
I love the new way you link to complete recipes. thank you for doing that. Gonna make Pèsols Estofats today. I also want to make Mac pie but your link to recipe doesnt work. I'll watch for it to work soon. Love your channel.
Thank you for getting back into the kitchen--your knife skilz have sharpened! *And* you aced that pie crust for the mac & cheese, yay! I must've missed the mayo episode so will go back and watch. Cheers everyone!
Love that you included a Palestinian dish!
The home cook is so underrated. I truly believe that home cooks making vegan and vegetarian, and home grown sustainable meals have spared the world from the permanent damage of climate change, wars, everything.
Rice lentil and fried onion sounds like a winning combination!
Love the Scottish macaroni pies, carbs on carbs ❤
We also occasionally eat pies inside a bread roll! More carbs
And chip (thick French fries for our American cousins) butties are ubiquitous across the UK and Ireland. Basically fried potatoes on a well buttered bread roll.
@@labrasaurusand Vada Paos in India. Super delicious, but speedrunning atherosclerosis. 😂😂
I'm south Asian and drain rice after boiling in plenty of water until its parboiled then leave it to steam with lid on for 10 minutes. The result is fluffier rice because the starch is drained. This way is healthier too as much of the arsenic is drained off. I have a rice cooker but it's stored away after a few uses 😄. I prefer the darining method.
I think I may have to try the Mac & Cheese Pies next time my grand daughters are over. As teens they are always showing me the latest trends in dishes and wanting to make them for me. They love mac&cheese so I know this would be a hit!
Beryl, i don't know if you do this when your not filming, but i just LOVE that you have so much fun while cooking. It's what it's all about! I play music and sing (mainly because i know that no one is listening that i know of). I love your videos so much, thank you! ❤❤
The first Palestinian dish mujaddarah reminded me a lot of the humble indian khichdi.. it warms my heart to know our brethern are much closer to us than we think ❤
Love your videos! Quick tip to take the liquid out of your scrambled egg dishes! You can do it 2 different ways! Tilt your pan and drop your eggs in AWAY from the sautéed food or simply pull away from the heat and pop a lid on for just a few minutes. Love from Nebraska ❤❤❤❤❤❤
Man! Seeing changua being included made me feel so much haha. See, outside of Bogota, changua can be seen as a very controversial food for how odd it sounds, funny enough, I've never tried it before! some Colombian regions tend to have heavier breakfast foods (Cue the Antioquian calentado) and I guess that's why it's seen as a not so good dish.
I've tried quite a few recipes from your channel, and you know what? I gotta try changua as well
I love changua! In my family we add potatoes to the soup (peeled and diced) instead of bread. the bread goes on the side.
i like that u count the whole bag or dozen ingredients cos lots of budgeting recipes are like how many grams for how many cents when if you have to buy it u need to get the whole portion
Ugh I hate when other channels do that.
Love this episode and the idea of omelette-like dishes from around the world.
Talking about eggs with vegetables, in Venezuela, Ecuador and probably Colombia there is this dish called 'perico' which is scrambled eggs with stir fried tomatoes and onions. Very similar to what you cooked. I didn't like it as a child because it felt too 'wet' but as an adult I think it's creamy haha. In Venezuela many people use it as an arepa filling for breakfast.
Thank you again for highlighting palestine❤️🇵🇸❤️
What a great and relevant video for the times we live in. Also, thank you Berryl for the Palestinian representation ❤
Growing up, milk poached eggs over toast was a staple in my mom’s house. I still have it occasionally and would have never thought to turn it into a whole soup! I can’t wait to try this one!!