I'm gonna level with you -- that hard cut from "I'm sure eating this sausage will be fine" to a post production "it was not fine" was the funniest thing I've seen on youtube recently
So from a Bavarian whose family runs a typical Bavarian butchery in the fourth generation, a Weißwurstfrühstück is really a second breakfast one has at around 10/11 in the morning, typically something workers would eat after their morning shift maybe. Today it is, as Antonia said, more of a celebratory thing and often done as a get together between friends, kind of the Bavarian equivalent to Brunch called "Frühschoppen". It is important to note that traditionally a Weißwurst cannot be eaten after 12 o'clock (it can but historically speaking they needed to be eaten freshly made which is where the rule of them not to be eaten after the 12 o'clock church bell rang originates), the Münchner Weißwurst (Munich white sausage) is a protected designation of origin and indicator of quality and finally "zuzeln" is not the only accurate way to eat a Weißwurst, that is a myth, widely persistent inside and outside the "Weißwurstäquator" (white sausage equator aka bavarias borders).
I had heard that the point of weisswurst was to smoke them; that they were made rather bland so that once cooked, they would have more of a pure smoke flavor to them (note that I am in the German part of Texas where we smoke *everything*, so that may be a regional thing).
Oh! I used to live in München, but never knew that their version was so highly regarded.. makes sense though, bc it is delicious! However, I was always taught to squeeze the sausage from the bottom to get it out, no one ever said to suck on it.. which way is more common?
@@TheMunchkinita2509 So the way I was taught to eat a Weißwurst was to put the fork into the end of the sausage, cut off a piece but only cut through until you reach the casing, then you re-arrange the fork to twist out the cut-off piece, if that makes sense. You proceed the exact same way for the rest of the sausage. The child-friendly variation that we were taught as little kids was to cut through the sausage in the middle (so to half the sausage in the unusual manner along the long side) but only cut to till you reach the casing and then twist the two halves out of the casing with a knive and a fork.
I'm glad it's something more regional like Tinutuan instead of something more common like Bubur Ayam for Indonesia. Yes, Tinutuan is flexible. It can easily be made to be vegetarian but you can also make it extra meaty with Manado-style pork dishes.
Beryl! it's a dream come true for me seeing you recook the Tinutuan. as a Manadonese myself, i'm SOOOO HAPPY that you love the porridge, because like you said it's very vegetables forward and kind of carbs forward, so it's somewhat heavy. but it's totally adjustable and vegan heaven for our vegan friends! for us locals we usually pair it with some anchovy fritters or some fried silken tofu. i'm honoured, and i do hope that you'll add that to your list of "what kind of breakfast that i want this morning". and last but not least, thank you so much for this, and basically every series that you've put out. we are happy and amazed to know about foods from other countries and cultures. keep doing you, Beryl! much love
Without fail, Beryl, your videos always show up on my feed at the PERFECT time! I'm feeling really anxious about the future and opened RUclips in hopes of finding something that would take my mind off from that and up popped your video. I truly appreciate all of the work you put into this channel. Thank you from Taiwan!
Sending you love ❤️….I was feeling the same way earlier and went on beryls channel to see if she posted but she had not….well….the food goddess has spoken. Wishing you brighter days, friend 🙏
That sausage bit had me LITERALLY LOLing! Very smart editing choice. Your video would've been age restricted, no doubt! Also - where did you get the Duck Tales t-shirt? ❤!!!
As long as people have breakfast recipes to share, I'd love to keep seeing them! We have such a set idea of what counts as breakfast food in the U.S. that I always enjoy seeing just how wide the variety of breakfast foods around the world really is
For your next breakfast series, please do Taiwanese breakfast! Taiwan is so famous for its amazing breakfast dishes - Dan Bing (Tawianese egg crepes), Xian Dou Jiang (salted soy bean soup) with Youtiao (Taiwanese donut sticks), Fan Tuan (stuffed sticky rice rolls), Scallion Pancakes, Congee etc.
@Beryl Shereshewsky Hey Beryl! I used to live in München and was always taught to squeeze that particular sausage from the bottom to get it out.. maybe you can give that a go next time you try it? Especially if you're gonna be on camera or in front of people 😂 Also, you're so adorable with short hair! I mean, it looks great long, too.. but I also think it looked just as great with the shorter length 😊
@@BerylShereshewsky its my absolute childhood fave you will love it! As long as it has the basics - egg, pork floss, youtiao, and crunchy preserved mustard stem in it you can't go wrong!
RIP glass cookware. I'm so sorry to hear of your loss. Watching your channel helped me overcome my terror of the glass cooking pots that came with my apartment. Their spirit lives on.
Matzo brei was the one thing that my grandfather knew how to cook. My grandmother was the family matriarch, and she made all the traditional Ashkenazi recipes--gefilte fish, matzo ball soup, etc. But the morning after a holiday (Passover, in particular), it was my grandfather's turn to make breakfast.
The lingonberry jam in your fridge is going to be giving that raspberry jam interloper some side-eye for sure, Beryl. 🤣🙃😄 "What are _you_ doing here?! This is _my_ house!"
I think you should do a dedicated episode for matza dishes 😂 I totally get you and I never liked eating matza as it is but my dad used to make for me for Passover a matza ‘grill cheese’ which was the one dish I was waiting for all year long! People make also layers’ cake out of it and way more…. So… I guess you should try it 🤗
My Matzo Brei is savory and a fave easy cheap go-to breakfast. Break & soak 1 matzo in warm water. Let soften a bit and drain. Add one egg, salt & pepper and I add either Goya sauzon or msg. and fry until golden and cooked through. It's great also with with pan fried mushrroms added into the mixture, and for an extra special splurge, amazing with a dash of truffle butter dolloped on top at the end.
I'm Indonesia but not Manadonese, my mother sometimes make Tinutuan poridge. My mother often make it with cassava, spinach, sweet corn, fresh thai basil, and for the protein she adds half boiled egg, fish floss or fried salty fish with sambal cakalang fish.
Still winter in my neck of the woods, and by March, I'm weary of beets and potatos and tempted to buy "exotic" tubers at the market just to change it up. Episode(s) about root veggies around the world? What people "typically" or "especially" do with roots like cassava, taro, purple sweet potatoes, jicama, parsnips, and all the types of radish...
The Mandonese Porridge kind of reminded me of Indian porridge (Daliya) i ate growing up. My mom would make it lots of veggies and we often ate it as a one pot meal (breakfast or lunch) -i think you'll enjoy the Indian version too ;)
Matzo Brei! Or as we called it in my house growing up: Fried Matzo! I prefer the savory version, which for me honestly just meant putting a little bit of salt on it to bring out the egg taste, and chowing down on it. My dad liked it that way too. Mom and my sister treated it like French toast and would put jam on it. It wasn't an every Saturday thing, but it happened a lot (Reform Judaism household).
I grew up calling it Fried Matzo! I did not hear the term Matzo Brei until I was an adult. In my childhood when I lived with my mom, we ate it with syrup. Later as a teen/young adult I lived with my maternal grandparents and they at it with salt and pepper, which is how I eat it to this day. Now I want to get some matzo and make it for dinner tomorrow.
Matzo is not terrible! It's the perfect blank slate for lots of things, like marmite or peanutbutter. But honestly haven't seen this recipe so, yea! One more way to have matzo
@@SingingSealRiana There are some matzo types that taste better (i.e. have any actual flavor) even plain, but a lot of mass produced matzo is just bland AF. I think it certainly has a place with various toppings and methods of preparation, and I LOVE matzo brei, but it does take some work to get it really good. Unless you make matzo brei, then it's easy.
Hongkonger here, me and my mom would often enjoy lunches consisting of matzo soaked in Shaanxi lamb soup (shuipan yangrou) with lots of cilantro, as an alternative to the traditional unleavened baimo that you'd usually rip in. It's a quick and ready option!
I don't think you can go wrong with a breakfast episode! The recipes and preparations are usually accessible and, truthfully, they all sound delicious!
As Indonesian, hot sambal on breakfast is very common Most common breakfast is chicken porridge and it's variation (again depends it's regions), lotong/ketupat sayur (vegetables curry with rice cake) or sweet mung bean porridge, all of em sold by cart vendor in side road
HOW DARE YOU say matza is terrible???? hahahahahahahaha I actualy love it and eat it all year instead of regular bread. (I know, I'm in the BIG minority here). I LOVE Matza Brei and eat it all year too! Sweet or savory (with hot sauce) depending on my mood that day! Was VERY excited this was shared here! SHALOM!
Decades ago I was a volunteer worker on a kibbutz and I learned to love matzo. On Saturday mornings we would spread labneh on a whole piece of matzo, then some red jelly. Delicious! I have finally found a source for the same type of labneh (a Turkish grocery store)!! where I currently live. So happy.
I grew up eating matzo brei, but we made it with just eggs, milk or water and matzo. More eggs in our version. We top it with either sour cream and jelly or applesauce. Great way to use up matzo or add to your passover menu for the week.
This African American non Jewish always has a box of Matzoh in the house my first experience was brei ( we called it scrambled matzoh) i was about nine it was sprinkled with sugar since then i have made many wonderful dishes even waffles these past 70 years one piece goes a long way for one person. Experiment and enjoy. ❤Google recipes too
I am a British and Jamaican parented black woman who loves matzoh😂😂😂 I grew up with Jewish besties. They have flavored ones in grocery stores now too. 🤷🏾♀️
Beryl, there is soooo much you can do with leftover matzah! You can grind it to use as bredcrumbs (plain or mixed with aromatics), you can moisten it just as you did here and mix it with any kind of sweet or savory toppings - I like adding eggs, kimchi and leftover meats and frying it in a pan as a giant pancake (you'd have to flip it midway), you can add chocolate chips and banana instead of kimchi and meat and bake it in the oven for a nice light desert, you can stuff breakfast sausage between two moist matza sheets, coat it in egg and breadcrumbs or panko and fry it for quick nuggets... and much much more!
Not me watching this as Beryl uses Matzo as breakfast and I’m here eating it with peanut butter on top because what else am I supposed to eat it with. Once again, Beryl saves the day!
Weißwurstfrühstück - yay! I grew up in Bavaria so this breakfast connects me to my childhood. I laughed so hard about eating the sausage 😂 You absolutely can open the shell, too. There are some great ideas and as always this episode was a winner! I love to watch your videos. And 20 for sure aren’t enough about breakfast! 😅
@@PARAZARELLE How interesting! I saw that many South Americans responded that crostata is called "pastafrola" in their countries. So it seems to have traveled far!
Beryl, the cookware is called visions by corningware, and you can replace them if you go to your local thrift stores. And at a good price. (I'm Scottish by heritage, and thrifty is my middle name.) love your videios!
That tart looks like it'd be nice with some black coffee / espresso to balance the sweet, which would be perfect for people who have coffee with breakfast!
Also...you can make matso pancakes. They are yummy! You can also pulse the in the blender and mix with spices and use as coating for breaded chicken or fish. You can also use matso crumbs to bulk up meatloaf.
Hey Beryl! You did the tart dough just right! The best part about a tart is that the dough is actually much easier to work with than a flaky pie dough since there's more moisture in it. You can absolutely shape the bottom with your fingers, pressing in the sides and working the dough upward and cutting off the excess. It also helps to work with the dough chilled. Just a couple hours in the fridge and it's much easier to move by hand.
Yo Beryl! Can we get a spinach episode? I’ve recently fell in love with spinach (mostly from Indian food) and would love to hear how the rest of the world enjoys it!
I really can't eat in the mornings, but I've noticed that "proper" food (i.e. savory dishes) for breakfast is pretty okay. And I could definitely imagine having tinutuan, ooh, that looks super tasty!
I love these breakfast videos! I can't wait to make the Indonesian bubur as I am a huge fan of porridges and all of the types I have tried in Indonesia have been delicious. As for the fried egg on top, I would go for a Thai style soft boiled egg which blends in nicely into the porridge and gives it some texture while adding to the heartiness. As they do with jok (a type of porridge).
For the Crostata, I would recommend making your own fig jam that way you can control the amount of sugar, and due to the fig's short shelf life, you get to enjoy it far longer.
Ironically enough I have tried Matzo due to being poor. My family lived for a while on food banks, which means we often got the random things from the back of the pantry. I was okay with that. Thank you for posting videos like this. I would have loved to have this recipe back in those days!! It sounds so filling and quite good, especially for a family. Although I had to look up a recipe for the Tinutuan 🤤 That looks stunning. And perfect for my palate. ❤ You are a total gem Beryl. I feel like we have been friends for the whole 1.5 years I’ve been watching you.
I love your on the spot wonderings. Leaving in mistakes. Your realness is why I love your channel. The length of the videos means it takes me a minute to get to them.
Watching these videos, I'm always like HUMANS ARE GREAT ♥️ I love how we all connect and share something we love. Maybe we could get another "let's eat together" episode? I enjoyed them so much
That crostata looks a lot like Austria's Linzer Torte (my birthtown) so I googled it and turns out they are close relatives and the crostata is a lot older. Learning new things every day here!
ahhhhh breakfast episodes are my fave! i always feel super stuck in a rut when it comes to breakfast; my USA-trained brain is like "cereal, bagel with cream cheese, scrambled eggs, and pancakes are the only breakfasts Ever." every time a breakfast episode rolls around i get a new idea either for toppings, or a new breakfast altogether. i think the matzo brei sounds super interesting because i am OBSESSED with chilaquiles/migas but i never have corn tortillas or chips, but i do buy matzo occasionally to make matzo ball soup, so i could definitely fit it into my life. one of my typical Depression Meals is super easy rice bowls, where i cook a serving of rice in my rice cooker and, while the rice cooks, sear finely diced chinese sausage with some frozen veggies, then top with whatever i have in my fridge or pantry (gochujang/ssamjang, ponzu, soy sauce, sesame oil, etc). it's one of those "how can i get some vegetables into my very sad body and also feel like i have eaten a real meal, instead of eating a raw bell pepper like an apple while staring into the middle distance" situations. so the khai grata recipe gives me something else to do with all the chinese sausage i always have stashed in my fridge lmao 💀
I can relate to Beryl. I have always made my own cookies and cakes for celebrations but when it calls for a different recipe than what I already know, it terrifies the soul outta me.
Honestly im Indonesia we have many kind of porridge start from sweet to very savory and spicy one And well in Indonesia most of our breakfast in Indonesia are savories and served in big serve like fried rice, yes we eat fried rice as breakfast
I see tinutuan i clicked! Before serving we usually stir in some lemon basil leaves (Ocimum basilicum), it adds more flavors and textures Glad you include some of the regional dishes 😊😊
As a Swede there is not much break from the lingonberry jam, you can have it for breakfast too! Hot Oatmeal served with cold milk, and a small dollop of Lingonberry jam is a pretty common way to eat oatmeal here, and a pretty common breakfast food. Breakfast isn’t a sweet meal, like at all in Sweden. So lingonberry jam is used because it’s not particularly sweet, but still gives the oatmeal some flavour, and a little lingonberry jam goes a long way.
I'm always smiling all the way through your video's, I really get second hand joy and I can sometimes almost taste what you made. Loved the pan song too, I'm sorry for the loss of the glass pan.. sending hugs 🤗 😁😁
Dear Beryl, I love so much your videos that I keep watching over and over again. Also I recommended it to my friends and family members. I would like to see some Mexican dishes for Passover and vegan breakfasts dishes from North India. Big hugs from Texas.❤
Tinutan I definitely want to try it and it’ll be great to have with my sister who’s going to vegan with the option of vegetable broth it will work for us both thank you for sharing this recipe
Sweety you're one of the best bakers and cook whom I've seen so far my whole life, so dont EVER let anyone else OR anything else in this galaxy intimidate you in any way. Never forget how amazing you are as a person & just how much each episode of this show makes you evolve in SO many ways possible that many people out there just Dont see!!
I love having matzah brei during Passover! I have it savory, though, with garlic powder, and cook it in one big piece so it's more like an omelette rather than scrambled eggs. I've never thought to have it sweet!
I am like you Beryl. I am a savory breakfast person. Not all-American people like super sweet breakfast foods. I will take a Turkish breakfast with olives, cheese. and tasty bread or that soup any day. I recently made a Japanese bowl, and it was delicious.
I'm in England and Lidl suddenly had a batch of Weisswurst for sale last week (being a German-owned supermarket, they're quite good for this sort of thing). I have to pull you up at 8:25 - yes, English breakfast are protein heavy, but they are exceedingly rare. We love them, but it's the sort of thing we only eat two or three times a year, notably when staying in a hotel with a large kitchen. Most times, we just eat toast, cereal, an omelette, or just coffee! I have to say that the Indonesian dish looks awesome.
My mum always cooked proper English breakfast when we had a full house ie the relatives have stayed over, when we were teenagers all the friends stayed over from the night before, late lazy weekend etc. I was offended by the lots of meat no veggies comment because we always had lots of mushrooms, fried tomatoes and beans on our Full English! 😂
Growing up in Australia but born in Italy,I had no idea Italians mostly had sweet breakfast.I read it was historically connected to status as paupers would eat polenta etc for breakfast I struggled on my trip and was grateful to be in Malta which caters to all tastes The dessert breakfast you had I recall mum used to add bitter cocoa to balance sweetness but it was definitelynot for breakfast,Thanks
I traveled through Europe this summer & watching the German breakfast brought so many amazing memories✨ I got so excited! & as a Mexican I will say the 3rd or 4th dish definitely looked like Jewish Chilaquiles 😂
1. Simply ADORE your Sailor Moon shirt. 2. I seem to be the receiver of all the leftover/extra matza in my family since I was 18. I have typically used as a breadcrumb substitute in my katleti (Eastern-European meat patties or hamburger patties (after crushing it up haha).
In Argentina we call Pasta Frola the Crostata pie. And we fill it with quince jam. I think the quince jam it's a better option because it's not that sweet and runny. 💜
So happy to see Matzo brei in this video! I grew up in a conservative Jewish household in the US and this was made EVERY morning during Passover but I ate it all year round. I still request my dad make it for me when I go home :). Try the savory version, I find the sweet version very weird and matzo brei with a sprinkle of flaky salt is DELICIOUS.
Ah, Weißwurst is so good! I'm not sure where the stigma around eating the casing came from, but a mix of those and Blutwurst and some chopped onions in a pan will always make my day!
I'm still in surprise mode about the German breakfast being deemed as a breakfast, albeit special occasion. I'm particularly curious about the Indonesian Tinutuan. Instant Pot dishes from around the world sounds really good! I'm interested in more breakfast videos. Thanks, Beryl! :)
Well it is not deemed a breakfast in the sense get up eat a Weißwurst and a beer, but rather something to be eaten in the late morning (before noon). Southern Germans know the concept of Frühschoppen, a get together between friends, traditionally on Sunday after church. Weißwurstfrühstück is what would be typically served at a Frühschoppen (morning pint).
I live in Bavaria and I've been working at an engineering company for a year now, and my colleagues (I'm vegetarian) had Weißwurstfrühstück maybe 5 times since then, they get it from the butcher/bakery and have it at about 9 am (without beer though), I think they don't eat anything at home before to "prepare" which which really makes it their breakfast roo. So yeah it's definitely a thing, not for everyday but for once in a while!
Well, it's only a thing in Bavaria though and usually not the first meal of the day but rather an early brunch. I had Weißwurstfrühstück once in my life, and I'm from Bavaria 😅 It's delicious, but definitely not an actual breakfast for when you just woke up
I love matzoh brie! I make it with onions and smoked salmon. You have to fry it in peanut oil. A friend taught me about it years ago when we worked in a from scratch bakery in the 90’s. I’ve never seen it done sweet but will try it!
I paused everything I was doing when you were about the eat the sausage and I said to myself "no way she's going to do that, not on THIS Earth's internet" 🤣
I’ve had Matzo Brei all my life. For breakfast I make the sweet kind and I soak the matzo in milk, not water. It gives it just a little more depth. Growing up my mom put a sprinkle of brown sugar on or a drizzle of maple syrup on it and as an adult I put homemade jam on it. And… I never post photos of this but I usually have BACON with it. Oops. 😊 Also, I like matzo - the salted kind. I love it with haroses and horseradish or chopped liver or schmaltz. Yep, I really do like it.
Beryl definitely try matzo bri without the sugar and maple syrup, as he said, we all have our different recipes and ours was always served savory. It’s one of my favorite breakfasts too! Also matzo really is that good! Just add some cream cheese and you’ll know what I mean (also another favorite breakfast)
For someone who doesn't enjoy baking, I'm impressed with how well your tart turned out. I suspect part of the problem you struggled with was because you didn't have the right dish - those high sides were your main problem. Next time I'd suggest something shorter, I've seen you use bowls that I'd suggest before those super high sides. 2 tips for next time - just add the eggs (and the rest) to the food processor, no need to do that by hand. And rest the dough at least half an hour before rolling it out - if your place is warm, chill it. You want it cool, but not ice cold. I'm definitely going to try that porridge, I've been looking for ways to get more veggies into my breakfasts without carb-loading, because I feel better when I have veg for breakfast, but the typical American breakfast does not easily go that direction, and eggs get tiring.
Our matzo brie recipe is savory and even simpler. Soak and drain the broken matzo, mix in egg, salt and pepper. Sauce in butter until crispy on both sides. So yummy!
I'm gonna level with you -- that hard cut from "I'm sure eating this sausage will be fine" to a post production "it was not fine" was the funniest thing I've seen on youtube recently
I came to see breakfast foods, ended up attending a funeral for glass pots and pans. Beryl's videos never stop being interesting.
🪦
I used to own a complete set of those glass pots and pans and, yes, they all broke! They were so great while they lasted, though!
@@BerylShereshewsky you may be able to thrift a new set
You should do another toast episode but only with brioche 😋
I'm just glad but also sad we didn't see the carnage
So from a Bavarian whose family runs a typical Bavarian butchery in the fourth generation, a Weißwurstfrühstück is really a second breakfast one has at around 10/11 in the morning, typically something workers would eat after their morning shift maybe. Today it is, as Antonia said, more of a celebratory thing and often done as a get together between friends, kind of the Bavarian equivalent to Brunch called "Frühschoppen".
It is important to note that traditionally a Weißwurst cannot be eaten after 12 o'clock (it can but historically speaking they needed to be eaten freshly made which is where the rule of them not to be eaten after the 12 o'clock church bell rang originates), the Münchner Weißwurst (Munich white sausage) is a protected designation of origin and indicator of quality and finally "zuzeln" is not the only accurate way to eat a Weißwurst, that is a myth, widely persistent inside and outside the "Weißwurstäquator" (white sausage equator aka bavarias borders).
I had heard that the point of weisswurst was to smoke them; that they were made rather bland so that once cooked, they would have more of a pure smoke flavor to them (note that I am in the German part of Texas where we smoke *everything*, so that may be a regional thing).
Thank you for sharing your insight! ❤️
Sounding like Beryl needs to do a sausage episode (or several sausage episodes)
Oh! I used to live in München, but never knew that their version was so highly regarded.. makes sense though, bc it is delicious! However, I was always taught to squeeze the sausage from the bottom to get it out, no one ever said to suck on it.. which way is more common?
@@TheMunchkinita2509 So the way I was taught to eat a Weißwurst was to put the fork into the end of the sausage, cut off a piece but only cut through until you reach the casing, then you re-arrange the fork to twist out the cut-off piece, if that makes sense. You proceed the exact same way for the rest of the sausage.
The child-friendly variation that we were taught as little kids was to cut through the sausage in the middle (so to half the sausage in the unusual manner along the long side) but only cut to till you reach the casing and then twist the two halves out of the casing with a knive and a fork.
I'm glad it's something more regional like Tinutuan instead of something more common like Bubur Ayam for Indonesia. Yes, Tinutuan is flexible. It can easily be made to be vegetarian but you can also make it extra meaty with Manado-style pork dishes.
Beryl! it's a dream come true for me seeing you recook the Tinutuan. as a Manadonese myself, i'm SOOOO HAPPY that you love the porridge, because like you said it's very vegetables forward and kind of carbs forward, so it's somewhat heavy. but it's totally adjustable and vegan heaven for our vegan friends!
for us locals we usually pair it with some anchovy fritters or some fried silken tofu. i'm honoured, and i do hope that you'll add that to your list of "what kind of breakfast that i want this morning".
and last but not least, thank you so much for this, and basically every series that you've put out. we are happy and amazed to know about foods from other countries and cultures.
keep doing you, Beryl! much love
Without fail, Beryl, your videos always show up on my feed at the PERFECT time! I'm feeling really anxious about the future and opened RUclips in hopes of finding something that would take my mind off from that and up popped your video. I truly appreciate all of the work you put into this channel. Thank you from Taiwan!
Sending you love ❤️….I was feeling the same way earlier and went on beryls channel to see if she posted but she had not….well….the food goddess has spoken. Wishing you brighter days, friend 🙏
Hope you’re feeling better now! x
Hello from down here in Indonesia and I hope you felt better. Send positive vibes from here! 🙌 ❤️
Sending you tons of love and hugs!!
I hope everything goes super smoothly and you feel better soon💕
That sausage bit had me LITERALLY LOLing! Very smart editing choice. Your video would've been age restricted, no doubt!
Also - where did you get the Duck Tales t-shirt? ❤!!!
Thrift store! The boys section has all the fun graphic tshirts
As long as people have breakfast recipes to share, I'd love to keep seeing them! We have such a set idea of what counts as breakfast food in the U.S. that I always enjoy seeing just how wide the variety of breakfast foods around the world really is
Agreed! I love the breakfast episodes.
With the carb high US breakfasts, I basically NEED these episodes lol
For your next breakfast series, please do Taiwanese breakfast! Taiwan is so famous for its amazing breakfast dishes - Dan Bing (Tawianese egg crepes), Xian Dou Jiang (salted soy bean soup) with Youtiao (Taiwanese donut sticks), Fan Tuan (stuffed sticky rice rolls), Scallion Pancakes, Congee etc.
I have always wanted to try fan tuan!
@Beryl Shereshewsky Hey Beryl! I used to live in München and was always taught to squeeze that particular sausage from the bottom to get it out.. maybe you can give that a go next time you try it? Especially if you're gonna be on camera or in front of people 😂 Also, you're so adorable with short hair! I mean, it looks great long, too.. but I also think it looked just as great with the shorter length 😊
I love youtiao and scallion pancakes (I used to think scallion pancakes were the original version of pancakes when I was like 5, lol)
@@BerylShereshewsky If you need a buddy to go try some in the city, I’m down!
@@BerylShereshewsky its my absolute childhood fave you will love it! As long as it has the basics - egg, pork floss, youtiao, and crunchy preserved mustard stem in it you can't go wrong!
RIP glass cookware. I'm so sorry to hear of your loss. Watching your channel helped me overcome my terror of the glass cooking pots that came with my apartment. Their spirit lives on.
Matzo brei was the one thing that my grandfather knew how to cook. My grandmother was the family matriarch, and she made all the traditional Ashkenazi recipes--gefilte fish, matzo ball soup, etc. But the morning after a holiday (Passover, in particular), it was my grandfather's turn to make breakfast.
The lingonberry jam in your fridge is going to be giving that raspberry jam interloper some side-eye for sure, Beryl. 🤣🙃😄 "What are _you_ doing here?! This is _my_ house!"
lmaooo!! this is so cute #jamwars
We NEED to give Beryl all of the kudos for her beautiful backgrounds when plating the food. I’m always taking inspo 😍
Thank you for the chili crisp shout out!! Looks perfect with Chinese sausage and Vietnamese ham! Have to make it soon😍
Spot on as always! I was a little worried for you when I thought you were going to eat the sausage on camera, so I'm glad you cut that part out. 😅
13:35 I’m from the other side of Indonesia and I really love this dish ❤ even though the visual isn’t that aesthetic. It’s so comforting and warming.
I think you should do a dedicated episode for matza dishes 😂
I totally get you and I never liked eating matza as it is but my dad used to make for me for Passover a matza ‘grill cheese’ which was the one dish I was waiting for all year long!
People make also layers’ cake out of it and way more…. So… I guess you should try it 🤗
We eat matzah pizza every year!
What about matza pizza?!!!
My Matzo Brei is savory and a fave easy cheap go-to breakfast. Break & soak 1 matzo in warm water. Let soften a bit and drain. Add one egg, salt & pepper and I add either Goya sauzon or msg. and fry until golden and cooked through. It's great also with with pan fried mushrroms added into the mixture, and for an extra special splurge, amazing with a dash of truffle butter dolloped on top at the end.
Breakfast episodes and toast episodes are my favorites! Ugh they’re so good
Yessssss same
I'm Indonesia but not Manadonese, my mother sometimes make Tinutuan poridge. My mother often make it with cassava, spinach, sweet corn, fresh thai basil, and for the protein she adds half boiled egg, fish floss or fried salty fish with sambal cakalang fish.
A series on historic food stores in NYC could be really cool!
Yes!
YES, that would be fabulous!
Still winter in my neck of the woods, and by March, I'm weary of beets and potatos and tempted to buy "exotic" tubers at the market just to change it up. Episode(s) about root veggies around the world? What people "typically" or "especially" do with roots like cassava, taro, purple sweet potatoes, jicama, parsnips, and all the types of radish...
2.5 minutes in and I found myself laughing uncontrollably. I love you, Beryl!!!
I think I knownwjen without check timestamp
The Mandonese Porridge kind of reminded me of Indian porridge (Daliya) i ate growing up. My mom would make it lots of veggies and we often ate it as a one pot meal (breakfast or lunch) -i think you'll enjoy the Indian version too ;)
Matzo Brei! Or as we called it in my house growing up: Fried Matzo! I prefer the savory version, which for me honestly just meant putting a little bit of salt on it to bring out the egg taste, and chowing down on it. My dad liked it that way too. Mom and my sister treated it like French toast and would put jam on it. It wasn't an every Saturday thing, but it happened a lot (Reform Judaism household).
I grew up calling it Fried Matzo! I did not hear the term Matzo Brei until I was an adult. In my childhood when I lived with my mom, we ate it with syrup. Later as a teen/young adult I lived with my maternal grandparents and they at it with salt and pepper, which is how I eat it to this day. Now I want to get some matzo and make it for dinner tomorrow.
For the tinutuan, try to add some fresh basil before serving.. that'll upgrade everything
Matzo is not terrible! It's the perfect blank slate for lots of things, like marmite or peanutbutter. But honestly haven't seen this recipe so, yea! One more way to have matzo
Well you can have those with some other typ of bread too that probably tastes better to most...
@@SingingSealRiana There are some matzo types that taste better (i.e. have any actual flavor) even plain, but a lot of mass produced matzo is just bland AF. I think it certainly has a place with various toppings and methods of preparation, and I LOVE matzo brei, but it does take some work to get it really good. Unless you make matzo brei, then it's easy.
Hongkonger here, me and my mom would often enjoy lunches consisting of matzo soaked in Shaanxi lamb soup (shuipan yangrou) with lots of cilantro, as an alternative to the traditional unleavened baimo that you'd usually rip in. It's a quick and ready option!
@@jts1702a Oh wow, I've had that sort of soup before, and while I love the texture of the mo, I can imagine matzah going great with it!
Totally agree! I love Matzo. I have the opposite problem to Beryl- I buy it for the holidays, I end up snacking on it and have to go out to buy more.
You should try tinutuan with "sambal cakalang" or "smoked fish sambal". It makes tinutuan 10 times better
Im from Bali Indonesia but Yassss, Tinutuan us my favorite pouridige for sure 👍👍❤️
I don't think you can go wrong with a breakfast episode! The recipes and preparations are usually accessible and, truthfully, they all sound delicious!
As Indonesian, hot sambal on breakfast is very common
Most common breakfast is chicken porridge and it's variation (again depends it's regions), lotong/ketupat sayur (vegetables curry with rice cake) or sweet mung bean porridge, all of em sold by cart vendor in side road
HOW DARE YOU say matza is terrible???? hahahahahahahaha I actualy love it and eat it all year instead of regular bread. (I know, I'm in the BIG minority here). I LOVE Matza Brei and eat it all year too! Sweet or savory (with hot sauce) depending on my mood that day! Was VERY excited this was shared here! SHALOM!
Decades ago I was a volunteer worker on a kibbutz and I learned to love matzo. On Saturday mornings we would spread labneh on a whole piece of matzo, then some red jelly. Delicious! I have finally found a source for the same type of labneh (a Turkish grocery store)!! where I currently live. So happy.
Did you know cardboard is a good alternative?
@@eleo_b HAHAHAHAHAHA or styrofoam.... but STOP! hahaha I love matza!
Thank you Beryl! I'm in absolute awe of you and the fantastic channel you run. But I am a kick ass home baker so I will take that compliment.
Tipping my hat to you! 🎩
I grew up eating matzo brei, but we made it with just eggs, milk or water and matzo. More eggs in our version. We top it with either sour cream and jelly or applesauce.
Great way to use up matzo or add to your passover menu for the week.
My grandma used to make us matzoh brei during Pesaḥ, she always formed it into a cake like a big pancake, and put lingonberry jam on top :)
This African American non Jewish always has a box of Matzoh in the house my first experience was brei ( we called it scrambled matzoh) i was about nine it was sprinkled with sugar since then i have made many wonderful dishes even waffles these past 70 years one piece goes a long way for one person. Experiment and enjoy. ❤Google recipes too
@@willmitchell2553 That makes me so happy to hear!
I am a British and Jamaican parented black woman who loves matzoh😂😂😂 I grew up with Jewish besties. They have flavored ones in grocery stores now too. 🤷🏾♀️
Beryl, there is soooo much you can do with leftover matzah! You can grind it to use as bredcrumbs (plain or mixed with aromatics), you can moisten it just as you did here and mix it with any kind of sweet or savory toppings - I like adding eggs, kimchi and leftover meats and frying it in a pan as a giant pancake (you'd have to flip it midway), you can add chocolate chips and banana instead of kimchi and meat and bake it in the oven for a nice light desert, you can stuff breakfast sausage between two moist matza sheets, coat it in egg and breadcrumbs or panko and fry it for quick nuggets... and much much more!
I'm a Filipino who loves to learn about Indonesian cuisine. I'd like to try to cook some tinutuan
Not me watching this as Beryl uses Matzo as breakfast and I’m here eating it with peanut butter on top because what else am I supposed to eat it with. Once again, Beryl saves the day!
Weißwurstfrühstück - yay! I grew up in Bavaria so this breakfast connects me to my childhood. I laughed so hard about eating the sausage 😂 You absolutely can open the shell, too. There are some great ideas and as always this episode was a winner! I love to watch your videos. And 20 for sure aren’t enough about breakfast! 😅
The Crostata was called Pasta Flora where I’m from in Greece! It’s so good with espresso or a Greek coffee.
Same in Cyprus. My grandmother used to make it with apricot jam. However, with that name I imagine it's of Italian origin.
They have been making those in England since before the Middle Ages. They have it after breakfast though.
In Italian "pasta frolla" is the name of the pastry/dough you would use for making crostata :)
@@Ginatus I googled it and apparently in Greek, the word frolla was misinterpreted as the Italian word flora 'flower'.
@@PARAZARELLE How interesting! I saw that many South Americans responded that crostata is called "pastafrola" in their countries. So it seems to have traveled far!
Beryl, the cookware is called visions by corningware, and you can replace them if you go to your local thrift stores. And at a good price. (I'm Scottish by heritage, and thrifty is my middle name.) love your videios!
EBAY usually has a good selection, too.
I bought a set on etsy because I fell in love with them from Beryl's videos, seconding this!
That tart looks like it'd be nice with some black coffee / espresso to balance the sweet, which would be perfect for people who have coffee with breakfast!
Was its ever a question??
YES! Keep the breakfast series going 🤩🤩🤩
Also...you can make matso pancakes. They are yummy! You can also pulse the in the blender and mix with spices and use as coating for breaded chicken or fish. You can also use matso crumbs to bulk up meatloaf.
Hey Beryl! You did the tart dough just right! The best part about a tart is that the dough is actually much easier to work with than a flaky pie dough since there's more moisture in it. You can absolutely shape the bottom with your fingers, pressing in the sides and working the dough upward and cutting off the excess.
It also helps to work with the dough chilled. Just a couple hours in the fridge and it's much easier to move by hand.
Yo Beryl! Can we get a spinach episode? I’ve recently fell in love with spinach (mostly from Indian food) and would love to hear how the rest of the world enjoys it!
I really can't eat in the mornings, but I've noticed that "proper" food (i.e. savory dishes) for breakfast is pretty okay. And I could definitely imagine having tinutuan, ooh, that looks super tasty!
Let me know if one day you try one 🤣
I love these breakfast videos! I can't wait to make the Indonesian bubur as I am a huge fan of porridges and all of the types I have tried in Indonesia have been delicious. As for the fried egg on top, I would go for a Thai style soft boiled egg which blends in nicely into the porridge and gives it some texture while adding to the heartiness. As they do with jok (a type of porridge).
For the Crostata, I would recommend making your own fig jam that way you can control the amount of sugar, and due to the fig's short shelf life, you get to enjoy it far longer.
So happy you found tinutuan! We usually eat that for breakfast at weekends 😊
I'm from Germany and I recommend to make a cut in the sausage and peel the skin before you eat - I personally grew up with that method :)
Ironically enough I have tried Matzo due to being poor. My family lived for a while on food banks, which means we often got the random things from the back of the pantry. I was okay with that. Thank you for posting videos like this. I would have loved to have this recipe back in those days!! It sounds so filling and quite good, especially for a family.
Although I had to look up a recipe for the Tinutuan 🤤 That looks stunning. And perfect for my palate. ❤ You are a total gem Beryl. I feel like we have been friends for the whole 1.5 years I’ve been watching you.
I love your on the spot wonderings. Leaving in mistakes. Your realness is why I love your channel.
The length of the videos means it takes me a minute to get to them.
Watching these videos, I'm always like HUMANS ARE GREAT ♥️ I love how we all connect and share something we love.
Maybe we could get another "let's eat together" episode? I enjoyed them so much
That crostata looks a lot like Austria's Linzer Torte (my birthtown) so I googled it and turns out they are close relatives and the crostata is a lot older. Learning new things every day here!
ahhhhh breakfast episodes are my fave! i always feel super stuck in a rut when it comes to breakfast; my USA-trained brain is like "cereal, bagel with cream cheese, scrambled eggs, and pancakes are the only breakfasts Ever." every time a breakfast episode rolls around i get a new idea either for toppings, or a new breakfast altogether. i think the matzo brei sounds super interesting because i am OBSESSED with chilaquiles/migas but i never have corn tortillas or chips, but i do buy matzo occasionally to make matzo ball soup, so i could definitely fit it into my life.
one of my typical Depression Meals is super easy rice bowls, where i cook a serving of rice in my rice cooker and, while the rice cooks, sear finely diced chinese sausage with some frozen veggies, then top with whatever i have in my fridge or pantry (gochujang/ssamjang, ponzu, soy sauce, sesame oil, etc). it's one of those "how can i get some vegetables into my very sad body and also feel like i have eaten a real meal, instead of eating a raw bell pepper like an apple while staring into the middle distance" situations. so the khai grata recipe gives me something else to do with all the chinese sausage i always have stashed in my fridge lmao 💀
I can relate to Beryl. I have always made my own cookies and cakes for celebrations but when it calls for a different recipe than what I already know, it terrifies the soul outta me.
Honestly im Indonesia we have many kind of porridge start from sweet to very savory and spicy one
And well in Indonesia most of our breakfast in Indonesia are savories and served in big serve like fried rice, yes we eat fried rice as breakfast
I see tinutuan i clicked!
Before serving we usually stir in some lemon basil leaves (Ocimum basilicum), it adds more flavors and textures
Glad you include some of the regional dishes 😊😊
As a Swede there is not much break from the lingonberry jam, you can have it for breakfast too!
Hot Oatmeal served with cold milk, and a small dollop of Lingonberry jam is a pretty common way to eat oatmeal here, and a pretty common breakfast food.
Breakfast isn’t a sweet meal, like at all in Sweden.
So lingonberry jam is used because it’s not particularly sweet, but still gives the oatmeal some flavour, and a little lingonberry jam goes a long way.
I'm always smiling all the way through your video's, I really get second hand joy and I can sometimes almost taste what you made. Loved the pan song too, I'm sorry for the loss of the glass pan.. sending hugs 🤗 😁😁
Can we get a video on dishes for Easter around the world and another one of Passover dishes?!
Dear Beryl, I love so much your videos that I keep watching over and over again. Also I recommended it to my friends and family members.
I would like to see some Mexican dishes for Passover and vegan breakfasts dishes from North India.
Big hugs from Texas.❤
Tinutan I definitely want to try it and it’ll be great to have with my sister who’s going to vegan with the option of vegetable broth it will work for us both thank you for sharing this recipe
Sweety you're one of the best bakers and cook whom I've seen so far my whole life, so dont EVER let anyone else OR anything else in this galaxy intimidate you in any way. Never forget how amazing you are as a person & just how much each episode of this show makes you evolve in SO many ways possible that many people out there just Dont see!!
I love having matzah brei during Passover! I have it savory, though, with garlic powder, and cook it in one big piece so it's more like an omelette rather than scrambled eggs. I've never thought to have it sweet!
I am like you Beryl. I am a savory breakfast person. Not all-American people like super sweet breakfast foods. I will take a Turkish breakfast with olives, cheese. and tasty bread or that soup any day. I recently made a Japanese bowl, and it was delicious.
A lady I worked for couldn’t believe I had never had the fried Motza , so she brought me some one day. Hers was very buttery and savory and delicious
I was watching this this morning and my roomie said “hey you’re on tv!” LoL
Mmm i love Crostata!! Especially with an Apricot jam. Funny enough though having it for breakfast feels odd unless it's during the holidays haha
I'm in England and Lidl suddenly had a batch of Weisswurst for sale last week (being a German-owned supermarket, they're quite good for this sort of thing).
I have to pull you up at 8:25 - yes, English breakfast are protein heavy, but they are exceedingly rare. We love them, but it's the sort of thing we only eat two or three times a year, notably when staying in a hotel with a large kitchen. Most times, we just eat toast, cereal, an omelette, or just coffee!
I have to say that the Indonesian dish looks awesome.
My mum always cooked proper English breakfast when we had a full house ie the relatives have stayed over, when we were teenagers all the friends stayed over from the night before, late lazy weekend etc. I was offended by the lots of meat no veggies comment because we always had lots of mushrooms, fried tomatoes and beans on our Full English! 😂
I got so excited for the matzo brei (never had it before, but always matzas in house because I love them)! That I made it as a dessert. Loved it!
Glad you liked it!
Growing up in Australia but born in Italy,I had no idea Italians mostly had sweet breakfast.I read it was historically connected to status as paupers would eat polenta etc for breakfast I struggled on my trip and was grateful to be in Malta which caters to all tastes The dessert breakfast you had I recall mum used to add bitter cocoa to balance sweetness but it was definitelynot for breakfast,Thanks
Matzo brei is so customizable, too. I made it once as a savory dinner, where I flavored it teriyaki sauce and added veggies
Great job with the crostata, you bake better than you think ❤️
I traveled through Europe this summer & watching the German breakfast brought so many amazing memories✨ I got so excited! & as a Mexican I will say the 3rd or 4th dish definitely looked like Jewish Chilaquiles 😂
Love the breakfast ideas ! My fave was the savoury porridge 🙏☺️
1. Simply ADORE your Sailor Moon shirt.
2. I seem to be the receiver of all the leftover/extra matza in my family since I was 18. I have typically used as a breadcrumb substitute in my katleti (Eastern-European meat patties or hamburger patties (after crushing it up haha).
I think you should try a lebanese breakfast! Manoucheh, foul and babila are staples. I feel like you would really like it.
In Argentina we call Pasta Frola the Crostata pie. And we fill it with quince jam. I think the quince jam it's a better option because it's not that sweet and runny. 💜
Interesting, in Italian "pasta frolla" is the name of the pastry/dough you use to make crostata :).
Love the fancy earrings in the Thai Khai Grata segment!!! Have to try all the foods as usual. 😁
I make matzah brei every year during Passover! Love it with cheese and a sprinkle of salt :)
That crostatta is so similar to Paraguaian Pastafrola. Its the same but with guava jam
So happy to see Matzo brei in this video! I grew up in a conservative Jewish household in the US and this was made EVERY morning during Passover but I ate it all year round. I still request my dad make it for me when I go home :). Try the savory version, I find the sweet version very weird and matzo brei with a sprinkle of flaky salt is DELICIOUS.
THERE IS A PIE! I'm totally gonna do this!
Ah, Weißwurst is so good! I'm not sure where the stigma around eating the casing came from, but a mix of those and Blutwurst and some chopped onions in a pan will always make my day!
White sausages and beer late morning is an excellent combo. One of the real treats when visiting Munich.
I'm still in surprise mode about the German breakfast being deemed as a breakfast, albeit special occasion. I'm particularly curious about the Indonesian Tinutuan. Instant Pot dishes from around the world sounds really good! I'm interested in more breakfast videos. Thanks, Beryl! :)
Well it is not deemed a breakfast in the sense get up eat a Weißwurst and a beer, but rather something to be eaten in the late morning (before noon). Southern Germans know the concept of Frühschoppen, a get together between friends, traditionally on Sunday after church. Weißwurstfrühstück is what would be typically served at a Frühschoppen (morning pint).
I live in Bavaria and I've been working at an engineering company for a year now, and my colleagues (I'm vegetarian) had Weißwurstfrühstück maybe 5 times since then, they get it from the butcher/bakery and have it at about 9 am (without beer though), I think they don't eat anything at home before to "prepare" which which really makes it their breakfast roo. So yeah it's definitely a thing, not for everyday but for once in a while!
Well, it's only a thing in Bavaria though and usually not the first meal of the day but rather an early brunch. I had Weißwurstfrühstück once in my life, and I'm from Bavaria 😅 It's delicious, but definitely not an actual breakfast for when you just woke up
I love matzoh brie! I make it with onions and smoked salmon. You have to fry it in peanut oil. A friend taught me about it years ago when we worked in a from scratch bakery in the 90’s. I’ve never seen it done sweet but will try it!
I for one am enjoying these breakfast videos, so I'd vote for another one.
I paused everything I was doing when you were about the eat the sausage and I said to myself "no way she's going to do that, not on THIS Earth's internet" 🤣
Tinutuan is very nice, if you cooked it nicely it'll be so good you will not stop at just one bowl ❤❤
I love how the recipes are real and homemade dishes not fancy restaurant food it has been a great experience/ help to me
I’ve had Matzo Brei all my life. For breakfast I make the sweet kind and I soak the matzo in milk, not water. It gives it just a little more depth. Growing up my mom put a sprinkle of brown sugar on or a drizzle of maple syrup on it and as an adult I put homemade jam on it. And… I never post photos of this but I usually have BACON with it. Oops. 😊
Also, I like matzo - the salted kind. I love it with haroses and horseradish or chopped liver or schmaltz. Yep, I really do like it.
So it is a version of milk bread - common in Appalachia.
Beryl definitely try matzo bri without the sugar and maple syrup, as he said, we all have our different recipes and ours was always served savory. It’s one of my favorite breakfasts too!
Also matzo really is that good! Just add some cream cheese and you’ll know what I mean (also another favorite breakfast)
For someone who doesn't enjoy baking, I'm impressed with how well your tart turned out. I suspect part of the problem you struggled with was because you didn't have the right dish - those high sides were your main problem. Next time I'd suggest something shorter, I've seen you use bowls that I'd suggest before those super high sides. 2 tips for next time - just add the eggs (and the rest) to the food processor, no need to do that by hand. And rest the dough at least half an hour before rolling it out - if your place is warm, chill it. You want it cool, but not ice cold.
I'm definitely going to try that porridge, I've been looking for ways to get more veggies into my breakfasts without carb-loading, because I feel better when I have veg for breakfast, but the typical American breakfast does not easily go that direction, and eggs get tiring.
Awesome, Beryl. As there are wayyyyy more countries than 20, my choice is that you keep going. Cheers for now 👍
The porridge one looked really interesting and flavoursome even before you tasted it
Our matzo brie recipe is savory and even simpler. Soak and drain the broken matzo, mix in egg, salt and pepper. Sauce in butter until crispy on both sides. So yummy!