I am happy to see Bhutan represented. If you feel at all inclined to make some RUclips videos, I would be very happy if you could ask some good home cooks to make the dishes that make them most happy, film the process and post the video on RUclips. Pretty please.
as an indonesian, i can imagine the strong smell in the kitchen when you cook the indian dish. and that's why in our culture, the kitchen is always hidden at the back, sometimes semi outdoor or have really good windows/ventilation, and never the heart of the house lol well unless you like being in a hot, greasy room that makes you cry. also, we DEFINITELY be on the floor when using mortar and pestle. so you're doing great!
It’s the same traditionally in India. The kitchen is right at the back of the house, usually facing the backyard where there’ll be a bunch of herbs growing. Nowadays there’s pretty strong exhaust fans in every kitchen and multiple windows so the smell doesn’t linger.
You Deserve a a chili medallion 🥇Beryl like the life time ones like Cab drivers get in NYC .You are a Chili conquistadora Supreme.l was once woking fish with chili crisp garlic and onion and the sweet Indonesian abc brand of soy sauce.I lived in the tiny apt.at the top of the building but had a sticky kitchen window. Had to stop woking. Took my fish off the heat went into the bathroom took a five minute breather at least I could open the bathroom window.The only other time I had almost that same experience with chili heat .Was a Colorado made green chili salsa Called 'Religious Experience'.I kid you not. I don't know how high the scovils were but did get through only 20% of the jar and no one else in the house would touch it would sear your taste buds off. I love Chili heat.But that green salsa vanquish me,plus annoyed me. it was $12 a jar and I had to dump it in the sink down the drain.
13:10 remember, when someone from India, Southeast Asia, or South Korea says something isn't that spicy hot, they're working off an entirely different scale than everyone else. 16:28 Lao sticky rice is a lovely thing and the next thing on my shopping list for my kitchen is a steaming basket and pot for making it because I miss it so much.
Beryl, you should use an exhaust fan instead of a normal fan when frying spicy things. If not, keep that fan directed away, with back end facing the smoke, nothing blocking the air flow to mimic an exhaust fan. A usual fan will only spread it around. In our homes we usually switch off the ceiling fan when we temper mustard seeds or chilli
WOW thank you!!!! My goal for 2024 is innovate the show keeping the roots of where we started but add some more zing and I hope I am on the right track!
As an Indian I have to say, if you're coughing from all the chillies then you're doing a good job lol. So many new dishes, thanks for introducing them to us! I'll try to make some of them
I was thinking it can't be very ancient dish because tomatoes and chilli's only come from the 16oos I think? I find it amazing that both India and Ireland got south american ingredients and India made all the curries and we made boiled potatoes!!!😂😂😂 this always blows my mind thay even china had no chilli's till they found south america. Is this true or does some chilli's grow naturally in India..
@@Padraigpwe had chillis in north eastern Indian and also used to use various types of pepper and as for sourness we used to use tamarind...so yeah it was all balanced out
I remember in the early 2000’s, here in Iceland, a “real” thai restaurant opened in downtown Reykjavík and everybody wanted to try the hottest dish on the menu. Icelandic people were not used to anything spicy. The spiciest thing we had early on was white pepper. 😊People were crying and in pain but for some reason they kept eating and now 20 years later we have a lot more “spicy” restaurants. I guess you could say that one of the reasons spicy things are prevalent is stubbordness 😂
I wish Finns were like this! I'm from the UK but live in Finland so I get excited going to Asian etc restaurants. Only to be thoroughly disappointed they Finlandised it :(
A quick story. My nephew went through US Army boot-camp with a young woman originally from Bangladesh. She used to hustle soldiers at chicken wing restaurants by betting who could eat the hottest (spiciest) wings. She never lost.
Thanks a lot beryl for choosing my dish for this video ... Thank you so much for giving this dish a chance and being so open minded about it... I can understand how you may have found it spicy ... sorry it smoked your kitchen out 😂 We cook it on normal flame and also roast the green chillies until they reach a light brown color before adding the tamaring water... so it doesnt smoke at all. Wishing you and all the others in this community A very happy new year... ps. loved the intro so much... so creative ❤ -Rachel Mythili
Was happy to hear about Karaikudi! I'm from Canada. My family ancestors are originally from a small village outside of Karaikudi, I visited in 2017 when travelling the southern states. I've never tried your dish, but I look forward to making it sometime!
@@BerylShereshewskyyou’re the best Beryl. You really deserve your own TV show. Just doing what you do here. When I see you have a new video I instantly watch. 💜
FINALLY, LAOSSSS! I’M SO GLAD U TRIED JEOW BONG!!!! surprise surprise, it usually isn’t just eaten with with white rice LOL. Sticky Riceee, fruits, vegetables, meats like steak, etc are most commonly eaten with Jeow Bong! I recommend trying Jeow Som and Jeow Mak Len as well as exploring more Lao cuisine. Lovedd this episode Beryl!!! ALSO, GRINDING YOUR INGREDIENTS ON THE GROUND IS THE TRUEST METHOD IN LAO COOKING!!!!
As a malaysian, I want to thank south america for sharing my favourite spice with us. Our laksa would not taste anywhere near as good without your chilli contribution.
Best line ever, "I need an adult" 😂 You never fail to bring every emotion and feeling to your videos, and I'm so here for it all! Also, I would give anything to give James a hug, he just had an aura of good vibes!
When I was in grad school, we had a number of grad students from India. At one of our regular international potluck lunches, one of students from Delhi warned me about one dish from another student. The latter was Tamil from southern India. The Delhi student said, "It's too hot for us"!
Making your own chili crisp is honestly so much fun! It started as something I couldn't get where I live and now I have several recipes. There are a surprising number of flavoring techniques you can fine tune through making chili crisp. Like, my understanding of garlic is through the roof!
Love the ladies talking about the Laos recipe. My son lived in Germany for two years and he missed spice. I would collect hot sauce and salsa packets from fast food runs, I would have my co workers save them as well, then I would fill the dead spaces in his care packages with them. I know they were not a drop in the spice bucket next to the Laos dip, but it was way spicier that the “hot” curry ketchup he could buy in Germany. Loved that they rated it a 7 on the spice scale. I am pretty sure I would have died. You are so brave
I mean, Germany is not like the homeland of hotsauce, but you can definitely buy Sriracha and chili paste just about anywhere. I'm keeping myself well stocked with Asian products in the Lower Saxon countryside
I think you should take all of the seeds out of the dried chiles, because the seeds don't add heat, just bad texture and some bitterness. The membrane is where the extra heat hides. Love the videos, thank you!
Beryl, I would absolutely just watch a food documentary series from you if it was all narrated and costumed like the beginning of this one and a few other videos you've done. So charming!
Right? Some cranky John.c dude complained it was childish. I responded something about how most of us loved it, and had a really hard time wanting to say “how much fun he is at parties” and how much I hope that he doesn’t have children or grandchildren. OK. I think that’s out of my system. Beryl you are lovely and charming all along the way. Please shake off the negativity. I don’t usually give in to the cranky and I hope you can keep on doing what you do and let the negativity pass away 🥰
I’m Laos/Thai and I love my mom’s Jeow Bong. I was born and raised in NY, but I do love home land foods I grew up eating from my parents. She usually makes me batches for me when she comes to the house and I keep them handy in the fridge. It’s def a goto if you’re into spicy foods. Good with plain rice or certain meats like Laos sausage or steaks too. I’ve even put some on bagels. A little goes a long way if you can’t handle too much spiciness but it’s definitely delicious
Poblano's are probably my favorite chilis. They have such a nice flavor that I fell in love with from eating chili relleno that I do not cook for myself, lol. I wonder if you could do a poblano episode so we can all learn some delicious new dishes?
i don't necessarily enjoy spicy food but i love learning about each dish and the relation to its culture :) - i know you did the kids meals episode in the past but i thought wouldn't it be nice to see an episode on dishes made by kids? like family staples that kids invented?
The Bhutan dish Ema Datshi reminds me of a Greek cheese dish tirokafteri. We mix feta and diced tomatoes and capsicum and hot chilli and maybe even another cheese or two - like a cheddar or kefalograviera and heat it up till it becomes a chilli cheesy drippy thing. Dip your bread and it is amazing. Adjust chilli heat to your tolerance.
@@abep4567 my family tend to use the name interchangeably. Dad will say Bouyourdi and mum calls it tirokafteri. I have never known the difference. You could be right. I just throw it together. It tastes amazing whatever it is.
@@desii1972bouyourdi is typical baked and has tomatoes while tirokaferi doesn't have tomatoes at all and its not baked i think that might help with any confusion
Sometimes you find a recipe that you love so much that you make it over and over again until it’s worked its way into your family’s hearts. I just recently retired and moved, so I’m in a great deal of dishevelment: from Seattle to Utah. (I love the desert!) but even though I don’t own my own parts anymore, and I’m working at my friends kitchen, this is still easy to make. I realized that I’ve been missing something. It is this Bhutanese dish. I’ve probably made this 20 times now since you put it up here. I love this. I love this. I love this. It’s life-changing. Thank you, Beryl!!!
The sudden whiplash I had between seeing the cookbook in the back of James' video and thinking "oh cool, I have that cookbook! I hope this recipe is like the ones in i!, they're all really cool" And then not thinking about it again until Beryl notes that it's HIS cookbook, was a real fun and funny shock.
Yay the pablano pasta is back! That dish has been in my rotation since the pasta episode. It's so easy, but comforting and delicious! I might add the braised tofu into the rotation, too 👍🏼
Beryl, your show was absolutely one of the best things I found online in 2023; I LOVE IT! Being an extreme foodie will try from anywhere, like you, I'm fascinated by everything. It's you, though, and your personality, that make it so fun to watch! I get all happy and excited when a new show pops up! THANKS for the excellent entertainment and meals!❤
Honoured this video by watching it while eating home made Korean Budae-jjigae with fire noodles. The struggle is real and my sympathy/empathy for you is much increased 😁🌶
Hello, I am a regular viewer :) i am so glad Bhutan (where I am from) got represented for chillies because we love chillies here. Even Britannia cheese (cheddar) works really well for Ema Datsi
I can’t eat spicy food but still enjoyed watching this episode! The costumes were great 🐧 and the stories were as delightful as ever. Beryl, you ROCK. 🥰
If you're roasting peppers over a flame rub a neutral oil lightly over the chili. It will help with the distribution of heat and quicken the blistering
Don’t need or want you to be professional! You are perfect as you are, approachable, respectful of the foods and cultures, taste everything, and Make us feel we can cook it also!
the poblano pasta is my favorite, in my home we make it with spaghetti noodles, and I add crema and sour cream with a half block of cream cheese and top it with mozzarella! Its so good with a fried chicken breast cutlet :D buen provecho youtube familia!
The thing i love about your channel is that we get to know dishes from almost every corner of the world and it's so varied and unbelievably interesting, your videos are the epitome of a multicultural, multinational haven of food a first of it's kind. And im sure it's definitely bringing people together from every nook and corner of the world. You are the best Beryl bhabhi 😄👍.
Yes, you CAN peel a tomato with a peeler! You will need a SERRATED peeler, designed to peel soft skin fruits and vegetables such as tomatoes and peaches. It's good for when you only need to peel one or two fruit/vegetables and don't want to dirty another pot. I use a Messermeister serrated peeler, but it is discontinued. I understand OXO makes a good one, but I haven't tried it myself. 🙂
Try making dynamite from Philippines. Dynamite is long green chili stuffed with cheese and wrapped in spring wroll wrapper and is then deep fried. Cheezy goodness explodes on the first bite!
Beryl, for peeling a tomato. Boiling water, make a cross on the bottom of the tomato (not the crown), dump it in boiling water for 10 to 20 seconds and put it directly in a bowl with ice water afterwards. The skin will come of very easy and the tomato is not so mushy.
My husband is from tamilnadu and so i have been exposed to many whole-green-chilly dishes, but never this one. Maybe he wants to ease me into it. I'll definitely make it, see if hes surprised... 😅
There are various cuisines within Tamilnadu. This one is from Chettinadu, meaning Chetti Country. This is geographically from Karaikudi , Ramanad and surrounding area. These people were seafaring traders for thousands of years, so they often use ingredients and methods which is unique to them which they acquired from distant littoral lands of Indian ocean. Most of Tamils would know Mandi, especially vendaikkai mandi or vazhaikkai mandi or kathirikkai mandi. milagai mandi could be a rarity, which most of them would not have had a chance to try.
You're always my go-to channel to watch when I'm eating, and I decided to watch this while eating a chicken sandwich so spicy it was melting my face off. These dishes sound delicious!!!
Loved this episode. I have lived in Southern California all my life. But my pantry and fridge contain, Korean chilli paste, Korean red pepper flakes, and a jar of chili crisp, as well as 4 fresh jalapeños, and 4 different dried chipes!
The little peek of iron flame sent me hahaha Happy New Year! Thanks for all your videos, I learn so much from them and I love all I learn about food from other countries!
Chili crisp is my new favorite addition! So excited to try some of these recipes and to look into the book!! Also loved that they were all (or could be easily) veggie friendly! Thanks
As a white person who has a LOT of Lao family and friends…The food is AMAZING and yes very spicy! But the complex flavors including spicy salty sour bitter and sweet are so amazing in the cuisine. Jao (jow) however you spell it is one of my favorites but i just put a tiny bit on my sticky rice 😂
It has been a while since I've been this entertained. Lol. BERYL! The animal/bird impersonations and funformation were so amusing! 🔥...just like a good chili! 🎉 Way to end a year with a fiery bang!
I thought it was really interesting that you naturally went to the floor to grind up the sugar for jeow bong. In Lao cooking, most people use the mortar and pestle on the floor, especially because the one that we use is larger and can be heavy!
I’m both surprised and impressed that you made jeow bong. One of my favorite lao dipping sauces but never tried making it myself just because it seemed so complicated.
I made the Milagai mandi and loved it! I just took out the seeds out of the chiles. The garlic was really a delicious surprise and coincide with your description!
Chopping kimchi in a bowl or glass liquid measuring cup using scissors instead of chopping on a board with a knife…game changer! No loss of yummy kimchi juice and less mess!
Dubu jorim is one of my favorite tofu dishes😋 and that jeow bong sounds delicious. If I wasnt on a low sodium diet, I would've definitely liked to try them
@beryl, One thing that those of us who love spicy chilé have found is that jalapeños sold in stores in US grocery stores (to our disappointment) are NOT as spicy as they used to be. Commercially available varieties were developed to get in as many markets as possible, so they were bred to be less spicy. There's even a variety called 'NADAPEÑO' that is touted to be a heatless chilé that is sold by seed companies. Personally, I prefer the older varieties with spiciness to them.
some HK resident who lived through 2019, when Beryl started to pour hot oil on the chili mix: ah the smell of freedom. NGL, that high you get from chilis - ears ringing, adrenaline pumping, all the good stuff - is something you will actively chase once you get a taste of it. And props for not going for anything Thai here, Thai food has a LOT of coverage already. That bird skit though.XD
Hey Beryl !kudos to trying all these spicy recipes. Also try swapping the tofu in dubu jorim with fresh paneer (aka homemade paneer). I tried it once and it tastes so good. Also can you try doing a milk recipes episode : how the world consumes milk. In India we have rabdi, milk cake or Mawa cake etc which use milk as the primary ingredient. I would love to see how the world consumes dishes with milk as the central ingredient ❤😊 Happy New Year's ahead of time to you 🎉
Love seeing Laos on here! Thought we were gonna see some papaya salad since it actually originated in Laos which people might not know! Still awesome to see some Lao food on your channel though, you can eat Jeow Bong with fish/meats or veggies as well for when you want to add some spice 😊❤
The Vornado! World's best personal fan. I have three: living room, office, bathroom. Not cheap but awesome! Also, cooking on the floor? As a Air Force GI many of my fellow airman married women from Korea. The floor is a work surface in the land of K. What works, works!
I love love love chillies and what an absolute marvelous variety of dishes to try now. ❤ The sketches are so much fun to watch. Super impressive craft work with the costumes 😁
Ema Datshi is one of the most incredible dishes I have discovered in my world cooking journeys! It has become one of my most common meals to enjoy. I like to use a blend of white cheddar and cottage cheese.
Indian garlic cloves are one third the size of the huge garlic you get in the US. I’d say there was a bit too much in your dish! But it was great to see you persevere in making a dish so intimidating!😊
I am so glad to see someone talking about ema datshi. I got to eat a lot of different datshi while in Bhutan and I definitely wanna learn to make it to revisit that wonderful creamyness
Okay, Beryl, I don't even know how many times I laughed out loud in this episode. Thank you a million times, not only for the recipes but also just for being so very YOU in this episode. ("I want my mom.." and "I need an adult.." and womping the palm sugar on the floor .. and talking about pooping out seeds while wearing an obscenely huge bird beak all just had me rolling. You just are too much - in the very best way!) I wish you a wonderful New Year, and I hope you, Raj, and Doggy all have a healthy, happy, joy-filled 2024. Sending love from Arizona.
Chilli is used as vegetable in Bhutan 🇧🇹. Bhutanese love chilli 🌶️. In Bhutan, we normally prefer local cheese over processed cheese and it does make difference though but Amul cheese is okay too. Love from Bhutan 🇧🇹
I was waiting for the cough when you added the broth to the fried chilis. Did not disappoint hahaha. I am having SO much trouble believing the recipe creator when she says it’s not that spicy 😂 also, you liked Fourth Wing eh??
I'm from Indonesia. I once were served a dish called "Jangan Lombok (Sayur lombok/Chili soup)", the chilly is the main vegetable hence the name. It's like a soup with coconut milk, broth, other vegetables and tons of chilies inside that we eat with rice. It was interesting...Yummy, umami, refreshing and spicy when you chew on the chilies. Has anyone else tried Jangan Lombok?
I had that cheese dish when I was in Bhutan. Yummy! Jalapeño peppers can vary in the heat level depending on how they were cultivated and how fresh. So it pays to be cautious until the heat level is determined. To add: Dairy will temper the impact of the capsaicin...as will sugar.
Y'all! You have to make the ema datshi! I have never had Bhutan food, and I love chili con queso, so I decided to try it. This dish is so crave-able! I made enough for a couple of leftover meals and just finished the batch. Now, I am about to go buy another bag of jalapeños. Thanks for the delicious introduction to Bhutan.
So glad poblano pasta is here! Easy to make and a great introduction to Mexican food and Chilis. Here in Florida, there's a time of year when poblanos seem to overflow the markets, and that's when versions of this dish become the star side dish of every potluck and cook-out. Depending on the pasta and audience, I also add sour cream or even cream cheese to extend the crema and make it more "familiar" to local tastes. Also depending on the type of pasta, it's amazing cold!
Visit mistplay.com/beryl & use my code BERYL50 inside the app to get 50 free points!
And lf you already have mistplay installed you can use the code too.
How is your stomach & health after eating so much chilli 😅
Beryl try thecha and roti. You will❤
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Mirchi'on ka saalan is hyderabads MOST traditional and authentic whole green chilli pepper curry !!!! Plz try that recipe next time🥺🙆♀️🙆♀️😭😭
so honoured to be a part of this video and represent bhutan! thank you sm beryl!
Looks like a delicious party dish.
Honestly, this dish was INCREDIBLE and I am so excited to make it again for my family!!!!
I am happy to see Bhutan represented. If you feel at all inclined to make some RUclips videos, I would be very happy if you could ask some good home cooks to make the dishes that make them most happy, film the process and post the video on RUclips. Pretty please.
I loved your enthusiasm and I’m bummed my stomach no longer tolerates chillies otherwise I’d devour your dish 😋😋😋
What's your take on what's happening in gaza? @@BerylShereshewsky
After watching this video, I’m convinced that the Beryl and Hot Ones crossover is what I need in life.
Omg lol
YES! Oh, wow, that would be FABULOUS!
@@BerylShereshewsky 3 REPLIES
This would be amazing. I’d love to watch it - how do we get her on?!
as an indonesian, i can imagine the strong smell in the kitchen when you cook the indian dish. and that's why in our culture, the kitchen is always hidden at the back, sometimes semi outdoor or have really good windows/ventilation, and never the heart of the house lol well unless you like being in a hot, greasy room that makes you cry.
also, we DEFINITELY be on the floor when using mortar and pestle. so you're doing great!
And indian kitchens have an exhaust fan built in, which helps get rid of all the smells and smoke.
It’s the same traditionally in India. The kitchen is right at the back of the house, usually facing the backyard where there’ll be a bunch of herbs growing. Nowadays there’s pretty strong exhaust fans in every kitchen and multiple windows so the smell doesn’t linger.
You Deserve a a chili medallion 🥇Beryl like the life time ones like Cab drivers get in NYC .You are a Chili conquistadora Supreme.l was once woking fish with chili crisp garlic and onion and the sweet Indonesian abc brand of soy sauce.I lived in the tiny apt.at the top of the building but had a sticky kitchen window. Had to stop woking. Took my fish off the heat went into the bathroom took a five minute breather at least I could open the bathroom window.The only other time I had almost that same experience with chili heat .Was a Colorado made green chili salsa Called 'Religious Experience'.I kid you not. I don't know how high the scovils were but did get through only 20% of the jar and no one else in the house would touch it would sear your taste buds off. I love Chili heat.But that green salsa vanquish me,plus annoyed me. it was $12 a jar and I had to dump it in the sink down the drain.
Kitchen inside the house, you have to open door and window and turn on the fan blower 😂
I was surprised they didn't gave exhaust fans and chimneys. They usually prevent the kitchen from becoming unbearable
13:10 remember, when someone from India, Southeast Asia, or South Korea says something isn't that spicy hot, they're working off an entirely different scale than everyone else.
16:28 Lao sticky rice is a lovely thing and the next thing on my shopping list for my kitchen is a steaming basket and pot for making it because I miss it so much.
I'd put India and Thailand on top of that list. Korean food, if you're into spicy food probably medium level in terms of spiciness.
Indian food is spicy ? lol NOO
Beryl, you should use an exhaust fan instead of a normal fan when frying spicy things. If not, keep that fan directed away, with back end facing the smoke, nothing blocking the air flow to mimic an exhaust fan. A usual fan will only spread it around. In our homes we usually switch off the ceiling fan when we temper mustard seeds or chilli
Yeah....someone needs to highlight this
The production value on this episode was chef's kiss! I swear it looked like I was watching a PBS show. Well done my dear lady.
WOW thank you!!!! My goal for 2024 is innovate the show keeping the roots of where we started but add some more zing and I hope I am on the right track!
@@BerylShereshewsky perfectly on track. Thank you for this treat.
Yes, but don't level up the costumes! Preserve that "cardboard box Gundam" cosplay vibe, it is essential to the charm!! @@BerylShereshewsky
As an Indian I have to say, if you're coughing from all the chillies then you're doing a good job lol. So many new dishes, thanks for introducing them to us! I'll try to make some of them
All those indian ingredients....tells me its a not fully-cooked rasam lol
I was thinking it can't be very ancient dish because tomatoes and chilli's only come from the 16oos I think? I find it amazing that both India and Ireland got south american ingredients and India made all the curries and we made boiled potatoes!!!😂😂😂 this always blows my mind thay even china had no chilli's till they found south america. Is this true or does some chilli's grow naturally in India..
@@Padraigpwe had chillis in north eastern Indian and also used to use various types of pepper and as for sourness we used to use tamarind...so yeah it was all balanced out
@prachik5910 ah no you didn't.india didn't get peppers till the end of the 16 th century so 1500s. Not native to India at all.
@@Padraigpyeah black pepper was the main spice before chillis in India.
Tag me in next time, Beryl! I’ll eat anything spicy for you!
PS…loving the acting skills on display 😂
The costumes are so on point 😂
I remember in the early 2000’s, here in Iceland, a “real” thai restaurant opened in downtown Reykjavík and everybody wanted to try the hottest dish on the menu. Icelandic people were not used to anything spicy. The spiciest thing we had early on was white pepper. 😊People were crying and in pain but for some reason they kept eating and now 20 years later we have a lot more “spicy” restaurants. I guess you could say that one of the reasons spicy things are prevalent is stubbordness 😂
I wish Finns were like this! I'm from the UK but live in Finland so I get excited going to Asian etc restaurants. Only to be thoroughly disappointed they Finlandised it :(
Love that story 😀
The heat from chillies can be addictive.
I'm Indian and my husband is Icelandic, and he competes with me on who can eat the spiciest. 😂😂
Even without heaters nearby, there’s always spicy food to heat things up.
A quick story. My nephew went through US Army boot-camp with a young woman originally from Bangladesh. She used to hustle soldiers at chicken wing restaurants by betting who could eat the hottest (spiciest) wings. She never lost.
😂
Thanks a lot beryl for choosing my dish for this video ... Thank you so much for giving this dish a chance and being so open minded about it... I can understand how you may have found it spicy ... sorry it smoked your kitchen out 😂 We cook it on normal flame and also roast the green chillies until they reach a light brown color before adding the tamaring water... so it doesnt smoke at all.
Wishing you and all the others in this community A very happy new year...
ps. loved the intro so much... so creative ❤
-Rachel Mythili
Was happy to hear about Karaikudi! I'm from Canada. My family ancestors are originally from a small village outside of Karaikudi, I visited in 2017 when travelling the southern states. I've never tried your dish, but I look forward to making it sometime!
Loved your dish, Rachel. Looks easy and delicious.
i did *not* expect the bird costume
my family did *not* expect the loud laugh, either
hahahah I spent way too much time making the beak
@@BerylShereshewskyyou’re the best Beryl. You really deserve your own TV show. Just doing what you do here. When I see you have a new video I instantly watch. 💜
@@CandiceLikesI agree 100%, and an the same, immediately watching any new show!
Beryl's intro-game is on point
As the owner of about 40 bottles of hot sauce, this is relevant to my interests. Also, LOVE that bird.
Hello dear👋 , how are you doing today, hope you’re fine and safe
FINALLY, LAOSSSS! I’M SO GLAD U TRIED JEOW BONG!!!! surprise surprise, it usually isn’t just eaten with with white rice LOL. Sticky Riceee, fruits, vegetables, meats like steak, etc are most commonly eaten with Jeow Bong! I recommend trying Jeow Som and Jeow Mak Len as well as exploring more Lao cuisine. Lovedd this episode Beryl!!! ALSO, GRINDING YOUR INGREDIENTS ON THE GROUND IS THE TRUEST METHOD IN LAO COOKING!!!!
As a malaysian, I want to thank south america for sharing my favourite spice with us. Our laksa would not taste anywhere near as good without your chilli contribution.
.. and sambal belacan. Thank you..
Best line ever, "I need an adult" 😂
You never fail to bring every emotion and feeling to your videos, and I'm so here for it all!
Also, I would give anything to give James a hug, he just had an aura of good vibes!
When I was in grad school, we had a number of grad students from India. At one of our regular international potluck lunches, one of students from Delhi warned me about one dish from another student. The latter was Tamil from southern India. The Delhi student said, "It's too hot for us"!
The Tamil student should be grateful a Naga student wasn't there 😂😂
Making your own chili crisp is honestly so much fun! It started as something I couldn't get where I live and now I have several recipes. There are a surprising number of flavoring techniques you can fine tune through making chili crisp. Like, my understanding of garlic is through the roof!
Oooh please tell me more about your garlic learnings!
AHHHH SO HONORED to be a part of this SPICY episode!!! Thank you for featuring my chili crisp, my recipe, and my BOOK!!! I LOVE YOU SO MUCH
Just one more thing to ❤ about Beryl. Who else do you know who would publish a video about pooping seeds while dressed as a bird?
hahahahahha I cant take myself seriously anymore
That was indeed very awesome
Beryl is an absolute peach.
Or…dressing as a bird!
Petition for Beryl to be on Hot Ones.
Love the ladies talking about the Laos recipe. My son lived in Germany for two years and he missed spice. I would collect hot sauce and salsa packets from fast food runs, I would have my co workers save them as well, then I would fill the dead spaces in his care packages with them. I know they were not a drop in the spice bucket next to the Laos dip, but it was way spicier that the “hot” curry ketchup he could buy in Germany. Loved that they rated it a 7 on the spice scale. I am pretty sure I would have died. You are so brave
I mean, Germany is not like the homeland of hotsauce, but you can definitely buy Sriracha and chili paste just about anywhere.
I'm keeping myself well stocked with Asian products in the Lower Saxon countryside
I think you should take all of the seeds out of the dried chiles, because the seeds don't add heat, just bad texture and some bitterness. The membrane is where the extra heat hides. Love the videos, thank you!
Beryl, I would absolutely just watch a food documentary series from you if it was all narrated and costumed like the beginning of this one and a few other videos you've done. So charming!
Right? Some cranky John.c dude complained it was childish. I responded something about how most of us loved it, and had a really hard time wanting to say “how much fun he is at parties” and how much I hope that he doesn’t have children or grandchildren. OK. I think that’s out of my system. Beryl you are lovely and charming all along the way. Please shake off the negativity. I don’t usually give in to the cranky and I hope you can keep on doing what you do and let the negativity pass away 🥰
I’m Laos/Thai and I love my mom’s Jeow Bong. I was born and raised in NY, but I do love home land foods I grew up eating from my parents. She usually makes me batches for me when she comes to the house and I keep them handy in the fridge. It’s def a goto if you’re into spicy foods. Good with plain rice or certain meats like Laos sausage or steaks too. I’ve even put some on bagels. A little goes a long way if you can’t handle too much spiciness but it’s definitely delicious
Poblano's are probably my favorite chilis. They have such a nice flavor that I fell in love with from eating chili relleno that I do not cook for myself, lol. I wonder if you could do a poblano episode so we can all learn some delicious new dishes?
Two new countries (Bhutan and Laos) in one episode!? Awesome!
i don't necessarily enjoy spicy food but i love learning about each dish and the relation to its culture :) - i know you did the kids meals episode in the past but i thought wouldn't it be nice to see an episode on dishes made by kids? like family staples that kids invented?
oooh this is a wonderful idea, i would love to see it picked up!
The Bhutan dish Ema Datshi reminds me of a Greek cheese dish tirokafteri. We mix feta and diced tomatoes and capsicum and hot chilli and maybe even another cheese or two - like a cheddar or kefalograviera and heat it up till it becomes a chilli cheesy drippy thing. Dip your bread and it is amazing. Adjust chilli heat to your tolerance.
wow recipe?
I think you're thinking about bouyiourdi, not tirokafteri. Tirokafteri is different.
@@abep4567 my family tend to use the name interchangeably. Dad will say Bouyourdi and mum calls it tirokafteri. I have never known the difference. You could be right. I just throw it together. It tastes amazing whatever it is.
In tirokaferi it doesn't have tomatoes is this your family's version or regions perhaps? 😮
@@desii1972bouyourdi is typical baked and has tomatoes while tirokaferi doesn't have tomatoes at all and its not baked i think that might help with any confusion
Sometimes you find a recipe that you love so much that you make it over and over again until it’s worked its way into your family’s hearts.
I just recently retired and moved, so I’m in a great deal of dishevelment: from Seattle to Utah. (I love the desert!) but even though I don’t own my own parts anymore, and I’m working at my friends kitchen, this is still easy to make.
I realized that I’ve been missing something. It is this Bhutanese dish. I’ve probably made this 20 times now since you put it up here. I love this. I love this. I love this. It’s life-changing.
Thank you, Beryl!!!
The sudden whiplash I had between seeing the cookbook in the back of James' video and thinking "oh cool, I have that cookbook! I hope this recipe is like the ones in i!, they're all really cool" And then not thinking about it again until Beryl notes that it's HIS cookbook, was a real fun and funny shock.
Yay the pablano pasta is back! That dish has been in my rotation since the pasta episode. It's so easy, but comforting and delicious! I might add the braised tofu into the rotation, too 👍🏼
Beryl, your show was absolutely one of the best things I found online in 2023; I LOVE IT! Being an extreme foodie will try from anywhere, like you, I'm fascinated by everything. It's you, though, and your personality, that make it so fun to watch! I get all happy and excited when a new show pops up! THANKS for the excellent entertainment and meals!❤
Awww amazing!!!
An exhaust fan option would work
Most of these taste better after a day or two after the tastes settle down
Okay, gonna have to try that "jalapeño popper soup" :) What a glowing review.
IT WAS SO GOOD
Always really enjoy the addition of food history.
Honoured this video by watching it while eating home made Korean Budae-jjigae with fire noodles. The struggle is real and my sympathy/empathy for you is much increased 😁🌶
i loved how Rachel from Tamil Nadu, elaborated so beautifully with all the information added to that.
Hello, I am a regular viewer :) i am so glad Bhutan (where I am from) got represented for chillies because we love chillies here. Even Britannia cheese (cheddar) works really well for Ema Datsi
I can’t eat spicy food but still enjoyed watching this episode! The costumes were great 🐧 and the stories were as delightful as ever. Beryl, you ROCK. 🥰
I don't know what I enjoy more...all the knowledge I gain from watching your videos, or seeing what awesome t-shirt you'll be sporting 😊
Honestly Beryl, using a mortar and pestle on the floor is common in some cultures so you are more of a professional than you know 😂
If you're roasting peppers over a flame rub a neutral oil lightly over the chili. It will help with the distribution of heat and quicken the blistering
Don’t need or want you to be professional! You are perfect as you are, approachable, respectful of the foods and cultures, taste everything, and Make us feel we can cook it also!
the poblano pasta is my favorite, in my home we make it with spaghetti noodles, and I add crema and sour cream with a half block of cream cheese and top it with mozzarella! Its so good with a fried chicken breast cutlet :D buen provecho youtube familia!
The thing i love about your channel is that we get to know dishes from almost every corner of the world and it's so varied and unbelievably interesting, your videos are the epitome of a multicultural, multinational haven of food a first of it's kind. And im sure it's definitely bringing people together from every nook and corner of the world. You are the best Beryl bhabhi 😄👍.
I really enjoyed listening to James. could listen to him all day
Yes, you CAN peel a tomato with a peeler! You will need a SERRATED peeler, designed to peel soft skin fruits and vegetables such as tomatoes and peaches. It's good for when you only need to peel one or two fruit/vegetables and don't want to dirty another pot. I use a Messermeister serrated peeler, but it is discontinued. I understand OXO makes a good one, but I haven't tried it myself. 🙂
Try making dynamite from Philippines. Dynamite is long green chili stuffed with cheese and wrapped in spring wroll wrapper and is then deep fried. Cheezy goodness explodes on the first bite!
EMA DATSHI is such a staple in Bhutanese household. Thank you @beryl and @penslay for introducing the dish to the world
Beryl, for peeling a tomato.
Boiling water, make a cross on the bottom of the tomato (not the crown), dump it in boiling water for 10 to 20 seconds and put it directly in a bowl with ice water afterwards.
The skin will come of very easy and the tomato is not so mushy.
My husband is from tamilnadu and so i have been exposed to many whole-green-chilly dishes, but never this one. Maybe he wants to ease me into it. I'll definitely make it, see if hes surprised... 😅
There are various cuisines within Tamilnadu. This one is from Chettinadu, meaning Chetti Country. This is geographically from Karaikudi , Ramanad and surrounding area. These people were seafaring traders for thousands of years, so they often use ingredients and methods which is unique to them which they acquired from distant littoral lands of Indian ocean. Most of Tamils would know Mandi, especially vendaikkai mandi or vazhaikkai mandi or kathirikkai mandi. milagai mandi could be a rarity, which most of them would not have had a chance to try.
Love seeing the Jeow Bong dip! You should pair it with some meat or veggies and eat it with rice!
You're always my go-to channel to watch when I'm eating, and I decided to watch this while eating a chicken sandwich so spicy it was melting my face off. These dishes sound delicious!!!
Loved this episode.
I have lived in Southern California all my life. But my pantry and fridge contain, Korean chilli paste, Korean red pepper flakes, and a jar of chili crisp, as well as 4 fresh jalapeños, and 4 different dried chipes!
The little peek of iron flame sent me hahaha Happy New Year! Thanks for all your videos, I learn so much from them and I love all I learn about food from other countries!
We made the Dubu Jorim last night! It was really good, and is definitely going to be repeated in our weekly "stuff on rice" meal!
Thank you❤❤
Chili crisp is my new favorite addition! So excited to try some of these recipes and to look into the book!! Also loved that they were all (or could be easily) veggie friendly! Thanks
As a white person who has a LOT of Lao family and friends…The food is AMAZING and yes very spicy! But the complex flavors including spicy salty sour bitter and sweet are so amazing in the cuisine. Jao (jow) however you spell it is one of my favorites but i just put a tiny bit on my sticky rice 😂
It has been a while since I've been this entertained. Lol. BERYL! The animal/bird impersonations and funformation were so amusing! 🔥...just like a good chili! 🎉 Way to end a year with a fiery bang!
I thought it was really interesting that you naturally went to the floor to grind up the sugar for jeow bong. In Lao cooking, most people use the mortar and pestle on the floor, especially because the one that we use is larger and can be heavy!
I’m both surprised and impressed that you made jeow bong. One of my favorite lao dipping sauces but never tried making it myself just because it seemed so complicated.
LAOS!!!! So happy to finally see this country on here. My fellow South East Asians!
I made the Milagai mandi and loved it! I just took out the seeds out of the chiles. The garlic was really a delicious surprise and coincide with your description!
Chopping kimchi in a bowl or glass liquid measuring cup using scissors instead of chopping on a board with a knife…game changer! No loss of yummy kimchi juice and less mess!
Dubu jorim is one of my favorite tofu dishes😋 and that jeow bong sounds delicious. If I wasnt on a low sodium diet, I would've definitely liked to try them
@beryl,
One thing that those of us who love spicy chilé have found is that jalapeños sold in stores in US grocery stores (to our disappointment) are NOT as spicy as they used to be. Commercially available varieties were developed to get in as many markets as possible, so they were bred to be less spicy. There's even a variety called 'NADAPEÑO' that is touted to be a heatless chilé that is sold by seed companies. Personally, I prefer the older varieties with spiciness to them.
I would love to see this as a series! So much fun! Calabrese pepperoncinis are so versatile
You showed ema datshi! My roommate introduced me to this! But she insists on potatoes in ema datshi, I like it either way❤❤❤
some HK resident who lived through 2019, when Beryl started to pour hot oil on the chili mix: ah the smell of freedom.
NGL, that high you get from chilis - ears ringing, adrenaline pumping, all the good stuff - is something you will actively chase once you get a taste of it. And props for not going for anything Thai here, Thai food has a LOT of coverage already. That bird skit though.XD
Hey Beryl !kudos to trying all these spicy recipes. Also try swapping the tofu in dubu jorim with fresh paneer (aka homemade paneer). I tried it once and it tastes so good.
Also can you try doing a milk recipes episode : how the world consumes milk. In India we have rabdi, milk cake or Mawa cake etc which use milk as the primary ingredient.
I would love to see how the world consumes dishes with milk as the central ingredient ❤😊
Happy New Year's ahead of time to you 🎉
Love seeing Laos on here! Thought we were gonna see some papaya salad since it actually originated in Laos which people might not know! Still awesome to see some Lao food on your channel though, you can eat Jeow Bong with fish/meats or veggies as well for when you want to add some spice 😊❤
The Vornado! World's best personal fan. I have three: living room, office, bathroom. Not cheap but awesome! Also, cooking on the floor? As a Air Force GI many of my fellow airman married women from Korea. The floor is a work surface in the land of K. What works, works!
Love this episode! For the jeow bong try a recipe with buffalo or cow skin. It adds more flavor and reduces the heat a bit.
I love love love chillies and what an absolute marvelous variety of dishes to try now. ❤ The sketches are so much fun to watch. Super impressive craft work with the costumes 😁
Ema Datshi is one of the most incredible dishes I have discovered in my world cooking journeys! It has become one of my most common meals to enjoy. I like to use a blend of white cheddar and cottage cheese.
Looking forward trying a few of these. So proud of you Beryl! You have definitely grown in your spice tolerance since you first began.
We love the Aleppo pepper that you mentioned in the Jorim dish. It’s wonderful in vegetarian dishes, especially in soups.
The new sketches in the beginning of the videos give me so much joy
love this episode, there should be part 2
Excellent video as always, but that Snoopy sweater is *chef's kiss*. Really represents the vibes of this community.
✨️❤✨️
It was so funny to see a copy of Jane Austen’s ‘Emma’ on the table decoration, along with the Bhutanese Ema Datshi😊
I thought the same hehe.
Indian garlic cloves are one third the size of the huge garlic you get in the US. I’d say there was a bit too much in your dish! But it was great to see you persevere in making a dish so intimidating!😊
Use baking soda to was hands after cutting chilies it works to get the burn to stop. U can touch your eye again
The Emma novel in the background of the Ema Datsi "beauty shot" is fantastic. Amazing beginning as well!!
I absolutely ADORE the sketches in the beginning! 😂Informative and hilarious!
I am so glad to see someone talking about ema datshi. I got to eat a lot of different datshi while in Bhutan and I definitely wanna learn to make it to revisit that wonderful creamyness
Okay, Beryl, I don't even know how many times I laughed out loud in this episode. Thank you a million times, not only for the recipes but also just for being so very YOU in this episode. ("I want my mom.." and "I need an adult.." and womping the palm sugar on the floor .. and talking about pooping out seeds while wearing an obscenely huge bird beak all just had me rolling. You just are too much - in the very best way!)
I wish you a wonderful New Year, and I hope you, Raj, and Doggy all have a healthy, happy, joy-filled 2024.
Sending love from Arizona.
Chilli is used as vegetable in Bhutan 🇧🇹. Bhutanese love chilli 🌶️. In Bhutan, we normally prefer local cheese over processed cheese and it does make difference though but Amul cheese is okay too. Love from Bhutan 🇧🇹
I want to visit Bhutan for food and nature.
Coimbatooore represent!! Beautifully presented Rachel❤
I was waiting for the cough when you added the broth to the fried chilis. Did not disappoint hahaha. I am having SO much trouble believing the recipe creator when she says it’s not that spicy 😂 also, you liked Fourth Wing eh??
I'm from Indonesia. I once were served a dish called "Jangan Lombok (Sayur lombok/Chili soup)", the chilly is the main vegetable hence the name. It's like a soup with coconut milk, broth, other vegetables and tons of chilies inside that we eat with rice.
It was interesting...Yummy, umami, refreshing and spicy when you chew on the chilies.
Has anyone else tried Jangan Lombok?
Beryl casually pepper spraying herself for our enjoyment 😂
I had that cheese dish when I was in Bhutan. Yummy!
Jalapeño peppers can vary in the heat level depending on how they were cultivated and how fresh. So it pays to be cautious until the heat level is determined.
To add: Dairy will temper the impact of the capsaicin...as will sugar.
I love your total commitment to your videos. I laughed out loud at the bird and mouse costumes. Thanks.
Y'all! You have to make the ema datshi! I have never had Bhutan food, and I love chili con queso, so I decided to try it. This dish is so crave-able! I made enough for a couple of leftover meals and just finished the batch. Now, I am about to go buy another bag of jalapeños. Thanks for the delicious introduction to Bhutan.
Will defo be trying Dubu Jorim and Poblano Pasta.
So glad poblano pasta is here! Easy to make and a great introduction to Mexican food and Chilis. Here in Florida, there's a time of year when poblanos seem to overflow the markets, and that's when versions of this dish become the star side dish of every potluck and cook-out. Depending on the pasta and audience, I also add sour cream or even cream cheese to extend the crema and make it more "familiar" to local tastes. Also depending on the type of pasta, it's amazing cold!
Your videos bring me peace Beryl! Never stop