This would be very interesting! At the moment, of course, I'm curious about the texture of that flatbread and if the cheese dip should, indeed, be more lumpy!
@@annbrookens945 I happen to be from the same region as the protagonist and yes the dip should have more of a buttery texture and you should be able to see little bits of cheese. The dip was originally invited to pass cheese before it going bad.
If I had to guess I'd say it comes from the times during the spanish colonization, when ships would cross the Pacific Ocean from the Philippines to Mexico all the time
@@AuntyJack123 spanish maybe behind those countries but in colima books were discovered that talks about how the Las Filipinas brought their culture to mexico. Mexican historians are now acknowledging that most of their culture and flavor are from Las Filipinas rather than Spain. there's a lot of exchange culture between the Philippines and Latin America that does not exist in Spain. even the chef's coat is called FILIPINA in Mexico then french designer stole it.
I swear to god people from Philippines and Hawai are wild af and I love it. Their food is like a wild ride. They make the most unusual stuff I love these people and their creativity so much 😭😭😭. Lots of love to them. ❤️❤️❤️❤️❤️
Hi Beryl, thank you so much for this opportunity you’ve given me to share with everyone Zuppa alla Valpellinentze and a bit of the love i feel towards my nonna ♥️ i’m so so glad you liked it!! I’m gonna watch this video again with nonna when i go back to Aosta, love you and this wonderful community so so much!!
I am slightly tipsy which makes me always more emotional and I teared up (actually even full tears 😅) listening to your story, it was so sweet 🥰 and I definitely need to try this dish one day!
I make a lot of medieval food as a hobby, and that Italian dish feels so medieval to me, with the cabbage, bread and cinnamon. It seems like it has medieval origins!
@@jasoncabral3831 Townsend is a name I know! I think his recipes are 18th century, though (but still super interesting!). I've not heard of Max Miller, though. I'll look into them. Thanks! :)
I literally always start to cry during these stories, its so beautiful to see people all around the world coming together when it comes to food. Love this.
I know Philipines was colonized by Spain for some years, so hearing "keso sorbetes" is kind of interesting to me, because keso, in Spanish is "queso" which means "cheese", and "sorbetes" means straw, so actually keso sorbetes could be translated to cheese on a straw. Pretty accurate because its icecream.
In Filipino there's 2 translation of ice-cream which are Sorbetes and Yelado both those words came from Spanish words though, the Spanish loanwords change throughout time we started using K to replace que and C sounds during american period and been common after WW2.
The Philippino Cheese Ice Cream would be awesome with some chunks of Goiabada, which is like a Brazilian Guava Hard Jam/Jelly hybrid, which is AWESOME with chesse! I can already taste the combination in my mouth hahaha 😋
@@josevladimiraustria2736 Cheese and mango, my two favorite foods in the world. Never thought I would be able to pair them together. Ok, I'm buying myself an ice cream maker for christmas.
I don’t think it would be easy to do though like for example schwäbische käsespätzle are made totally different to one from franconia or berlin (the list goes on…) you know what I mean? like some of them are more cheese-based, others have more cream in it (and so on and so forth)
Cheese ice cream. Ah, been a while since we had that. "Dirty" ice cream is mainly made of coconut milk and cassava+water solution cooked to a thin paste, instead of the usual milk custard base - which made it more affordable for peeps to have a cool dessert or snack when it's hot out (which is almost always, depending on the altitude). Phillipine cheese ice cream in particular usually have very tiny dice of cheese too aside from the fine shreds, though to each their own recipe. :D It's not very scoopable when it's fresh out of the sorbetes maker's house or backyard, and it can be kinda icy, but it makes really nice ice cream sheets that fold and over the wafer cones. It has a bit of a different flavour profile, and it's the texture that does it for me - ice cream with a bit of texture of a cross between a crushed popsicle and a granita. Also, funny thing, "dirty" ice cream didn't make me sick many years back, the milk custard based one always did. It was then when I learned I was lactose intolerant lol
Your food tech background is showing! Cheers! If I remember, a few years back the ice cream brand Selecta marketed their sorbetes as made with coconut cream. It was Michael V. in the commercials.
I found it really curious that people in The Philippines use Edam Cheese for desserts because in the Yucatan Peninsula in México this cheese is also very popular and can be made savoury (like in queso relleno) or sweet (marquesitas, cheesecake and sweet brioche) I guess its because we both have some Spanish ancestry. Loved the video!
she actually said Eden Cheese, which is a brand of processed cheese that the Kraft cheese brand marketed specifically in the Philippines. It's a mild, creamy cheddar. But Edam cheese (queso de bola) is also quite popular in the Philippines, especially around Xmas/New Years. Introduced to Filipinos by the Dutch, who were frequently engaged in battle with the ruling Spaniards at the time.
Edam Cheese is actually Dutch. It was probably introduced in the Dutch East Indies, which is now modern day Indonesia. I guess the proximity of Indonesia to the Philippines may have spread the use of it.
@@MarkSeinIII Not really. As the poster above you said, it is a brand, "Eden Cheese", not Edam. Eden Cheese is a variety of the cheese product commonly referred to in the West as "American cheese", the stuff you put in your burgers and is not really cheese. Eden Cheese is originally produced by Kraft, and is now owned by Modelez. Its color and texture is very close to that of a mild white cheddar, but sweeter.
As a French person, hearing so many foreigners saying French food is complicated and (too) fancy really makes me sad. The food I grew up eating is simple and delicious and it's French ! My mom and my grandmother would not spend hours in the kitchen but still made delicious food we could all enjoy together ! And I hate the fact that when people think of French food, they think of the dishes they serves in Michelin stars restaurants, complex dishes that requires special cooking techniques. That's not French food. French food is so much more than that and much more accessible. Please beryl, I want you to remember : French food can be simple. And freaking good. Thank you for reading this if you do
@@mathildesarthou1368 yes, First time I've seen someone actually say that. The croissant, people say it's complicated because they don't know that it's made in machines
@@hesarani5377 leek fondue Litteraly throw some garlic, shallots and leeks in a sauce pan with some butter. Cook with a lid until its really tenders stiring occasionally. Add a massive tablespoon of creme fraîche and maybe some grated cheese. Salt and pepper to taste. Ideal with rice, but also as a base for a savoury pie if you add eggs and flour. Gratin is also easy and freaking delicious. And you can use any type of vegetable in it, not only potatoes. I highly recommend cauliflower or brocoli. And a quick tip to never fail a bechamel, if you see some lump after adding the milk, use a hand blender (not sure about the translation). It'll give an incredible texture and break the lumps. Any type of quiche also (especially Lorraine and its also super easy to veganise if needed). And I love tomatoe pies "tarte a la tomate" (just buy the pastry and put some mustard, sliced tomatoes and goat cheese lol). French people love sandwiches. Croque-monsieur/Madame, the classic " sandwich jambon/beurre" (ham and butter). Quenelles are also amazing (served with mushroom sauce, or Nantua sauce, or any type of sauce) but hard to find outside my region, but you have to try it if you visit Lyon. Making crepes (thin pancakes either sweet or savory) is also really easy. I could just go on and on... Hope that helped !
I don't know if there's enough time for this, but when you mentioned food as a love language, I thought: *what are the foods around the world that we give as gifts on special ocasions?* . Thinking this for Christmas, but could be any special date. For example, giving panettone for friends and co-workers is super common in Brazil on Christmas (although we don't bake it ourselves). Home made decorated chocolate is (was?) popular in Japan, on Valentine's Day. I love giving homemade granola when I visit friends. Things like these. :)
Great idea💡. Christmas food! In the Philippines the common staples are Christmas ham usually pineapple glazed, Queso de Bola and a vast dessert selection lol. In my family we have buko (young coconut) salad, ube halaya (ube jam) and mango graham cake every year. Yum!
Here in Greece on your namesday you offer other people peaces of artisan chocolate with different kinds of nuts. So e.g. you go to your hairdresser and because it's his son's namesday you'll be offered a piece of chocolate. For Christmas people bring mostly wine, but also kourabiedes and melomkarona (types of biscuits made only for Christmas) or expensive chocolate.
If you ever make an episode regarding coconut, please include Philippines' Buko Pie. This desseet needs to be shared all around the world. Lol. It's so delicious to gatekeep.
I love when some ingredients are unique to their roots, because you have to use local resources to make them. Every region has a different type of cheese and I'm glad they they aren't commercialized and generalized internationally.
It always amazes me to find out which food that I take for granted is completely unknown/mind-blowing to others 😂 cheese ice cream is EXTREMELY common in the Philippines, almost as common as chocolate or vanilla, so nobody really needs to make it and it's also very very often paired with ube ice cream!
I love whenever Beryl tries somwthing German, we never get a rating above "interesting " 😂 And I don't blame you, nor the people in the video for it. Next to the spice and herb heavy dishes of other cultures, our cuisine struggles to shine.
American cuisine is very heavily influenced by German English and Irish food, and food preparation. So I think it feels common to many Americans, and not exotic. I think German food is great!
Eh, i mean some of the people make the recipes wrong (and sometimes she makes them wrong)... German food keeps getting misrepresented by its own people lmao
As an Austrian I have to say that I don’t really like this dish in particular. However I really like some dishes from our cuisine and I really crave them when I'm abroad. I also think our food tastes maybe a bit bland compared to food in other countries. I don’t know, I kinda have a love hate relationship with our food. Although I am really curious about northern German food. I don’t really have any experience with it.
It's not just a food channel... it's like a magic window from where we can look around the world...Beryl you always make my day. Shukriya 👍👍👍👍 for all your efforts 👍👍👍
The Philippines has a traditional cheese called kesong-puti. I'm not sure if Murray's has it, but it's definitely worth the try. Oh by the way, I remember your avocado series where you tried for the 1st time a sweet avocado dish.. Have you tried avocado ice-cream already? Ugh.. 🤤
When I think of cheese dishes from the Philippines, cheese stick comes to mind. A cheese stick is a lumpia but instead of meat, it is filled with cheese. Cheese sticks are common in Filipino fiestas, canteens, and streets. Dynamite or Dinamita is another type of cheese stick but the cheese is placed inside a long chili before being wrapped by the lumpia sheet. You are very much more likely to find people in the Philippine streets selling cheese sticks than someone making their own cheese icecream in an icecream machine.
Cheese sticks are actually common to other countries. I used to try the American cheese sticks. They used mozzarella which was way way better than PH normal cheese sticks.
Your feeling is right, the Obazda would normally be less liquid. Also, as I know it, you wouldn't put the onions into the cheese, but in slices on top of it, together with some paprika powder, what makes it look nice.
The first story is just heartwarming. I make an insane amount of food for my mom this time of year, I am autistic so I do not talk much, I do not touch much, I do not communicate much in general. But I can cook like a mouth*rfuck*r. So I make my mom about 250 pounds of food (it is party season) and get to know her friends all because food. One of her friends as also a food freak like me, we make things most people will never taste. Ox tail and fiddlehead fern risotto, Death Queso (it was absurly spicy), Bacon maple pralines. A small sample of stuff we made. She is awesome and I would not trade her friendship for the world.
So, I'm Brazilian, not Paraguayan but I did work there for a while and I think you used the wrong flour for Mbeju (at least the traditional one). It's usually made with cassava starch, probably more easily found as tapioca starch in the US, not cassava flour. That's probably why the consistency was kinda weird and the flavour really bland, they're super different, the starch makes it chewey, it can be sweet or sour (at least in Brazil lol) and the sour one blends really well with cheese. We usually use the flour to make Farofa and the (sour) starch for Pão de queijo.
I loved listening to Carlotta’s story about her relationship with her grandmother! Such a lovely girl with a very endearing perspective 💖. I’m very intrigued by your Nona’s cheese dish. Yummy 😋
Beryl: you need to do another one of these. If nothing else, cheese comes in SO MANY variations throughout the world that really, five is never going to be enough. :) Love the tartiflette though, and the Zuppa ala Valpellinentze - will have to try those. :) re: cheese icecream - in the UK one of the top chefs (Heston Blumenthal) famously made bacon and cheese icecream in the 2000s, and it became one of his signature dishes. :)
In Normandy we also add creme fraiche to Tartiflette! I request it from my mum every time I go home for a visit and it's usually the first thing I eat when I get there.
It's so cool you did cheese ice cream! I've seen parmesan ice cream in Georgian cook books from the 1780s but not cheddar so that was super cool, Filipino food always looks *chefs kiss*! Also are gloves for food prep an American thing? In the UK and Europe it's not common for any food place to to wear gloves!
It is, there are always angry or disgusted comments by Americans when 'my' food RUclipsrs cook without gloves. It's incredible as I've had food hygiene course when they told us to wash our hands multiple times and NOT use gloves (with rare exceptions), as people get lazy and cross-contamination is more likely.
Same here!! A lot of Asian culture don't use gloves for cooking (a lot of them by hands), because sometimes it 'ruins' the flavor or texture. Same thing with food processor, the texture is not always right.
Recently a ice cream shop I usually visit started selling not simple cheese, but gorgonzola ice cream, which was such a demented idea that I had to try it. It was surreal how good it was. Strong gorgonzola flavor, which isn't too enticing on its own (yet not bad!), but paired with the other flavors I got (rose - which is the main reason why i always go to this place -, cherry and I think milk), it complemented them in such unexpected ways that I went mad for it.
That cheese sorbetes is bomb! You can find it in Filipino store - Kraft Eden Cheese. Make it combo with Ube Sorbetes (same base but add ube jam) yum yum yum
Not eden cheese, it's Edam cheese; as in Quesso the Bola in the PH. Or atleast, that's the traditional recipe. If you see a sorbetero selling eden cheese ice-cream then you're being gifted. Kraft Eden cheese is NOT real cheese afterall.
The cheese ice cream 🤤🤤 I’m Filipino so that resonated to me the most hahaha. I suddenly have the craving for the Filipino cheese cake which we literally use shredded cheese on top of a sponge cake, and even the filling rather than cream cheese that Americans use for their cheesecake
As an Italian person living far from my grandparents and family, I actually cried a little when Carlotta described the special role that food has in her relationship with her grandmother...
I'm actually mind-blown right now. I thought cheese ice cream is a thing everywhere. I would even go so far as to say that it was the most common ice cream flavor here in the Philippines while I was growing up before the commercial ice cream companies took over.
@@autumn5852 Maybe you need to read it twice to understand? Maybe a white person thing but I didn't even say in my comment that I prefer cheese Ice cream. I was just surprised that it's not a thing elsewhere. I don't need to get out to learn manners and basic comprehension skills. But it seems like you do. 🙄
Sometimes I eat a weird kind of dessert my mom “invented” when I was a kid, which consists of condensed milk mixed with parmesan cheese. There’s no cooking involved, I just take 2 table spoons of condensed milk, put it on a cup and add some shredded cheese, mix it and eat it. I feel like the cheese ice cream should taste somewhat similar to that. I’m definitely going to try it if I have the chance!
The Gerupfter seemed a bit too liquid. It shouldn't drip off your bread ;) Another version is not adding beer to the cheese but some grounded caraway seeds and/or thin chopped spring onions. The camembert has to be very ripe and aromatic. Then it is way more savory and you can't get enough of it :) Greetings from the other end of Germany
@@BerylShereshewsky next time do not use a blender because certain cooking moment's whether it be a mortar and or your hands use what is best for the recipe because blender is not always the best route. I hope I don't come off as rude but rather as somebody giving a little advice from some home cooking experience because best believe I made some errors and still learning when trying to recipe's.. 🍽👀🤗
The way I’m usually making my obatzda is simply by using a fork to mash everything toghether. Doesn’t have to be totally smooth, that’s just the beauty of this dish in my opinion. Also I would recommend not using an onion in the dip itself but use it thinly sliced as garnish. Great to see a Bavarian dish in this episode! 😊
Just mix Camembert with (please real) butter (half/half), add cumimseeds, saltnpepper, voila, you have a very good bavarian Obazda. Greetings from Munich
The first story about love languages got me teary eyed not gonna lie 💝 Oh hey! Tasting History did a cheese ice cream episode a while back! I think it was from the American Revolutionary period. Now I'm curious about how they're different from each other
The Mbeju wasnt cooked right. You don’t add any fat to the pan, the fatt itself from the butter in the dough is enough. It isnt supposed to be brown on the outside. It’s white with black chared marks. I really do hope you get to try a real Mbeju someday, preferably with a Cocido quemado, a sweet Mate tea! Such a nice comfort food!
About the Gerupfter: You added a german Pils! German Pils is a northern germany beer, they are usually more bitter and less malty than the common german beer. And the Obazda, or Angepazten depending on the region, is made without beer as the beer is usually the drink to it! Overall, it is a regional thing, nothing to worry about too much. Little history fact: The Obazda, Gerupfter or Angepatzten, has its root in the Napoleonic Era! As the French conquered the south of germany, so too came the cheese with them and the bavarians learned to make a dish with it, fitting their bavarian taste.
Oh actually now I think about it,, one of my best friends from school whos from the Philippines used to have cheesecake for their birthday every year, but like a normal cake with frosting that had grated cheddar all over it, v tasty 👌
Filipino ice cream (locally called sorbetes) flavors are wild even for me. We have tilapia-favored ice cream, durian, ube, chili, fruit salad, halo-halo, mangosteen, avocado, jackfruit, ube macapuno, etc. We serve it in cones, cups, or on ice-cream sandwich form using pan de sal, or monay bread. They usually scoop multiple flavors instead of just one in a cone. You can see them being sold by colorful carts and vendors called "sorbetero."
i've heard of most of those ice cream flavors, but.. TILAPIA?!? Are there flaky chunks of fish in there or is it like somebody poured something like Patis in there? Just trying to wrap my mind (& taste buds) around that flavor. i'm kinda picturing ribbons of Patis infused caramel mixed into vanilla IC... i'd probably give that a shot - would have to wash it down with a frosty bottle of Red Horse though (the BIG one)😜
I don't know about tilapia, but I had champorrado with tuyo ice cream before - chocolate ice cream made with tablea with malagkit bits and tuyo flakes sprinkled in!
Tilapia 🤭 Probably that's regional flavour to showcase their products during Festivals like Guimaras having Mango Pizza 🤭.. but defo chocolate, pandan, keso serbotes are the famous ones..
Even the unusual ones like chili ice cream, crocodile ice cream, charcoal ice cream, balut ice cream😅😅😅lahat na ata ng flavors ng ice cream gusto maimbento ng filipino. baka sa sunod meron na bagoong ice cream hehehe.
For beef broth, if you want an improvment on store bought stocks, you could save the bones/off cuts whenever you make a beef dish keep it in the freezer and at the end of the week put it in a large pot with some mire poix, thyme, rosemary any flavours you want but dont salt it. Add water until it's just covered bring to the boil and simmer until the vegetables are mush. Remember to remove the scum while it's simmering. It's not much work and you'll definitely notice the difference.
I'm so happy you've tried the Tartiflette, it is so delicious and honestly one of French's favorite dishes with maybe Raclette (also potatoes, cheese, and cold meat) and fondue. Also, fun fact the Raclette recipe divides a little bit french people because some people put lardons, some don't, and there are even people who are adding cream (which is insane but whatever) It would be cool to do other episodes about cheese, this one was so great
@@saitierus.5023 yes they are, Suiss and French, from the Alps in general actually, but it still super popular and a lot of people also consider them as french dishes
@@saitierus.5023 Actually, we don't use the same cheese for raclette/fondue as they do in Switzerland, so it tastes a bit different. And for instance, in France, it's pretty rare to use tomato in fondue but in Valais (Switzerland), they're fond of it.
The salad with tartiflette is really normal for French meals. In France we have very rich dishes, but they are always paired with a simple salad. Quiche or cheese platters is always served with a salad and actually every family meal has a bowl of salad in the middle. I think salad is the side dish of choice in France and I've never has a meal without it.
When would you typically eat the salad? When I was in Lille visiting friends, they would have it at the beginning, before the main course. I wonder if that's typical in all of France or just around there :)
@@Ginatus it depends on people and on the meal. You might have it at the beginning, but also at the end with the cheese. I like it at the same time as the main course as a side dish/vegetable, especially during a quick lunch.
@@Ginatus Being from Lille myself, I think what you had was a northern French style Welsh Rarebit, not a tartiflette, although they share many similarities (how many different ways can you bake pork and cheese together after all). A Welsh in Lille is a slice of bread with a slice of ham, smothered in cheese that's been melted in beer with mustard and then baked in the oven. It traditionally contains no potatoes but I have seen some places doing it, which would increase the chances of confusion with a tartiflette. It's commonly eaten as a main with a side of fries and salad, but it's not unheard to have a smaller version as a (very filling) starter, in which case it would come on its own, sans salad.
@@Miilien I was actually just talking about when you would have salad in general :). I never had tartiflette in Lille, though I did come across it around the same time (at a Christmas market in Belgium). The dish your describing sounds good as well! How would you call it in French?
Made ice cream a lot when the kids were small - and it never took three days. You can even make ice cream in a jar that you roll back and forth. Glad to see a cheese episode. We live close enough to Wisconsin that we're all required to eat lots of cheese here! Thank you!
Max Millers channel Tasting History did a Parmesan ice cream from Italy. It was the first time I’d ever heard of a cheese ice cream. I have not made it though.
It’s funny because I’m Italian and I’ve never heard of the dish from Italy (obviously every region is so diverse) yet my mum always made a very similar dish to the French one!
I LOVE LOVE LOVE everything about this video! Thank you Beryl! Also, just a little tip for making ice cream; as soon as the ice cream liquid hits the frozen container it will begin to freeze, so get the machine running before you pour the ice cream liquid in. ;)
What pleasure to see more french dishes on your channel !😊 Honestly our cuisine can be very rich but also quite simple to make. I’m very happy you get to try it.
Oh yeah cheese ice cream is one of the unique flavored ice cream here in the philippines!!! We have chili pepper ice cream too called sili ice cream from the bicol region. Hehe
This was SO satisfying to watch! I want to make all of these dishes. And you made me miss roblechon, which I used to get all the time when I traveled to France. Thanks for a delicious episode, Beryl 🥰
I couldn’t let this momentous moment pass without comment, I mean I commented before about the “custard’, lol. Look at you! You made a beautiful custard, I’m so proud of you! Someone get this lady a chefs hat! However now we know you have an ice cream maker….oh my!…..time for garlic ice cream, onion ice cream or maybe tomato sorbet? Well done on the custard (look no quotes! Lol) and onwards to the next mountain!
I love how we South Americans share so many similar foods.. Mbeju is just like the brazilian tapioca, different execution. I definitely want to try this recipe!! Fun fact, in the North/Northeast tapioca is called Beiju
21:03 Look at you tempering that hot milk with the eggs, Beryl! I feel like a mama who has just watched her baby take its first step! hahaha Good job, lady! I am seriously proud of you! And I always knew you could do it! And regarding the people who freak out over not using gloves to prepare your own food - have they ever eaten at a high-end restaurant? None of the chefs or sous chefs or line cooks use gloves! Clean hands is just fine! So to heck with those ding-dongs, I say! 😛 And didn't Pia from Fancovia, Germany, have the most delightful, non-German, German accent ever? I loved listening to her talk! 13:45 I found this episode delightful, and cannot wait to make these. And, once again, congratulations on that lovely custard achievement, Beryl!
I watch alot of 'what's in my (kid's) lunchbox' videos anevery now and again the mum/ wife/ person preparing the lunchbox will put a babybel in, I mention this because I'm not sure if it's the same in the U.S but here in Europe (and I am including the UK as well) Original babybel is always made of Edam. So if you make the Ice cream again instead of going to the cheesemonger go to the supermarket and get a couple of nets of babybel (3-4 small or 1-2 big) probably going to be cheaper as well
Being a half French person I am so happy you have found a French dish you love. Tartiflette is such a yummy dish. During this time of the year we have Christmas markets all over the city. Tartiflette is one of the many cheese dishes we have there including: fondu, raclette, aligot, etc. If you are ever in Paris again I would recomend Les Marmottes to get tartiflette, fondu, or raclette. You can even get it without the meat if you are a vegetarian like me. The place is decorated like a cabin in the french alps. Thanks and bon appetit !
I think I was as thrilled with the first unexpected cheese pull as you were! Amazing upload, and amazing people featured. I think food is the most primal love language we have.
Hi, Beryl! Glad you liked Keso Sorbetes. I'd like to clarify that it's called "Eden Cheese" and is not sweet but actually mild and melty. We also have QuickMelt cheese, which is similar. :D
I loved the line "the protagonists of this dish" at 1:53 Also, I think cooking the cabbage in beef stock was crucial to balancing the cinnamon with the cabbage, as cinnamon seems to go well with beef in "middle-eastern" cuisines. Great move. I love seeing the cross-cultural connections in food! Food truly is the common denominator, which is why I love this channel.
Thanks for the suggestion to replace the reblochon! I live in the US and every time I came back from France, I bring 3 or 4 reblochons in my suitcase. Now I know how to replace it for making my tartiflette!! Every French people love this dish!! ^^
Hi Beryl, love this episode as a cheese lover. I only wanted to say that in Mexico, we also have cheese ice cream but it's called "Nieve de queso", which literally translated would be "cheese flavored snow", but it's more like a sherbert in consistency and milky in flavor. Hope you can try it next time.
How about you do an episode where you revisit dishes that you didn’t get quite right and try them in an authentic restaurant 😃
Oh I like that idea
This would be very interesting! At the moment, of course, I'm curious about the texture of that flatbread and if the cheese dip should, indeed, be more lumpy!
@@annbrookens945 I happen to be from the same region as the protagonist and yes the dip should have more of a buttery texture and you should be able to see little bits of cheese. The dip was originally invited to pass cheese before it going bad.
Yes to this!
This is an awesome idea!!!! 🤩
In Mexcio we also have cheese ice cream but its made with queso fresco. Filipino and Mexican food do have quite a bit if similarities.
If I had to guess I'd say it comes from the times during the spanish colonization, when ships would cross the Pacific Ocean from the Philippines to Mexico all the time
We even have rice masa tamales. 😂
historians are realizing that everything we share are actually not brought by spain but by the Filipinos who went to Mexico.
It's the Spanish perhaps behind both countries?
@@AuntyJack123 spanish maybe behind those countries but in colima books were discovered that talks about how the Las Filipinas brought their culture to mexico. Mexican historians are now acknowledging that most of their culture and flavor are from Las Filipinas rather than Spain. there's a lot of exchange culture between the Philippines and Latin America that does not exist in Spain. even the chef's coat is called FILIPINA in Mexico then french designer stole it.
I swear to god people from Philippines and Hawai are wild af and I love it. Their food is like a wild ride. They make the most unusual stuff I love these people and their creativity so much 😭😭😭. Lots of love to them. ❤️❤️❤️❤️❤️
Agreed! I love this about them!
well as a filipino we are masters of making unusual food palatable even if its screams ridiculous 😂
@@eleumloyce3197 that is absolutely true bud. And I love y'all for this little magic ✨
Talk about chilli ice cream. 😅
@@karloraras8631 seriously we should have drawn the line on that one
It's only after I left the Philippines when I realised that cheese, ube and coconut (buko) ice creams are not the most common types of ice cream.
Also avocado and macapuno
For those relying on CC, she says Pandesal at 18:06
Pandesal is a type of Filipino bread.
i was just gonna comment that lol
"Salt bread" in english
@@shaina8947 pandesal ba yung ginagamit sa inyo? Monay kasi dito samin. Lol
@@aldrenenenenen_4089 monay din samin ipit pa
Sa amin pandesal...
Hi Beryl, thank you so much for this opportunity you’ve given me to share with everyone Zuppa alla Valpellinentze and a bit of the love i feel towards my nonna ♥️ i’m so so glad you liked it!! I’m gonna watch this video again with nonna when i go back to Aosta, love you and this wonderful community so so much!!
Your description was absolutely beautiful, made me so happy to hear you talk so passionately! Love from India❤️
I am slightly tipsy which makes me always more emotional and I teared up (actually even full tears 😅) listening to your story, it was so sweet 🥰 and I definitely need to try this dish one day!
@@debadritagupta6364 Thank you so much Debadrita!! Hop you have a wonderful day and India, what a beautiful place ♥️
@@lear.2443 Awww tipsy or not, I’m happy I could make you feel some feels (hopefully some good ones 😂😂) ♥️ Let me know if you’ll try it!! Xoxo!!
Don't you just LOVE when flavors can take you back to a specific place and time? I love your description of what this dish means to you!
Beryl: *describes food all day every day*
Also Beryl: *sips beer* …very… beery.
I know right it made me giggle 🤭
Hhaahha😂
Came here to say this lmao
That wasn't her first beer.
And Warsteiner is famously known in Germany for being one of the least "beery" beers.
I make a lot of medieval food as a hobby, and that Italian dish feels so medieval to me, with the cabbage, bread and cinnamon. It seems like it has medieval origins!
Interested to read that you make medieval foods as a hobby! Would you mind if I asked where you find your recipes?
@@zaramunro1377 Max Miller and J. townsend entered the chat :)
@@jasoncabral3831 Townsend is a name I know! I think his recipes are 18th century, though (but still super interesting!). I've not heard of Max Miller, though. I'll look into them. Thanks! :)
@@zaramunro1377 Max does foods from all kinds of eras
@@bluenuttefly8813 Fun! I'll check him out. :)
I literally always start to cry during these stories, its so beautiful to see people all around the world coming together when it comes to food. Love this.
Darn it! You've got me tearing up!
I agree, that's why I love Beryl's channel so much! ❤️
I know Philipines was colonized by Spain for some years, so hearing "keso sorbetes" is kind of interesting to me, because keso, in Spanish is "queso" which means "cheese", and "sorbetes" means straw, so actually keso sorbetes could be translated to cheese on a straw. Pretty accurate because its icecream.
Sorbete in Spanish is also sorbet which is a kind of frozen dessert. I think in El Salvador sorbete also means ice cream like in the Philippines
Sorbet is probably water based ice cream like in Italian though :)
Out kana edelyn PC 10.
for 333 years to be exact...longer than most south american countries. But despite that, we were still able to retain 170+ of our native languages :)
In Filipino there's 2 translation of ice-cream which are Sorbetes and Yelado both those words came from Spanish words though, the Spanish loanwords change throughout time we started using K to replace que and C sounds during american period and been common after WW2.
The Philippino Cheese Ice Cream would be awesome with some chunks of Goiabada, which is like a Brazilian Guava Hard Jam/Jelly hybrid, which is AWESOME with chesse! I can already taste the combination in my mouth hahaha 😋
You can actually buy 1 gallon of sorbetes in Ph. With half queso real and half ube sorbetes (purple yam)
The cheese ice cream we usually order, has mango chunks in it and I cannot tell you how delicious it is.
The guava jelly seems like a good idea we have an abundance of guavas in the Philippines.
@@josevladimiraustria2736 Cheese and mango, my two favorite foods in the world. Never thought I would be able to pair them together. Ok, I'm buying myself an ice cream maker for christmas.
Bayabas with Sorbetes? That's a crime!
I will add the Philippine Cheese Ice Cream to my menu for my Philippine American future son in law 😋
Try ube and cheese 👍😉
To be honest, I would have loved to see Beryl make Käsespätzle cause it is the most cheesy German dish I can think of.
I was expecting a reaction to "Handkäs mit Musik" xD
Deutsches Käsekuchen!
@@thecunningkrugereffect I wouldn’t call german cheesecake cheesy tho it’s more joghurty 🤔 Käsespätzle tho 🤤
I don’t think it would be easy to do though like for example schwäbische käsespätzle are made totally different to one from franconia or berlin (the list goes on…)
you know what I mean? like some of them are more cheese-based, others have more cream in it (and so on and so forth)
@@user-sy5bj5nd6x I see what you mean but Quark is technically a type of cheese so I guess Käsekuchen really is a cheese dish ;)
Cheese ice cream. Ah, been a while since we had that.
"Dirty" ice cream is mainly made of coconut milk and cassava+water solution cooked to a thin paste, instead of the usual milk custard base - which made it more affordable for peeps to have a cool dessert or snack when it's hot out (which is almost always, depending on the altitude). Phillipine cheese ice cream in particular usually have very tiny dice of cheese too aside from the fine shreds, though to each their own recipe. :D
It's not very scoopable when it's fresh out of the sorbetes maker's house or backyard, and it can be kinda icy, but it makes really nice ice cream sheets that fold and over the wafer cones. It has a bit of a different flavour profile, and it's the texture that does it for me - ice cream with a bit of texture of a cross between a crushed popsicle and a granita.
Also, funny thing, "dirty" ice cream didn't make me sick many years back, the milk custard based one always did. It was then when I learned I was lactose intolerant lol
I love this detailed description of what dirty ice cream actually is! ❤️
Spot on! You did your research well 🙂
Your food tech background is showing! Cheers!
If I remember, a few years back the ice cream brand Selecta marketed their sorbetes as made with coconut cream. It was Michael V. in the commercials.
I found it really curious that people in The Philippines use Edam Cheese for desserts because in the Yucatan Peninsula in México this cheese is also very popular and can be made savoury (like in queso relleno) or sweet (marquesitas, cheesecake and sweet brioche) I guess its because we both have some Spanish ancestry. Loved the video!
It was because of the Galleon Trade! We are more similar than you think! 🇵🇭❤️🇲🇽
she actually said Eden Cheese, which is a brand of processed cheese that the Kraft cheese brand marketed specifically in the Philippines. It's a mild, creamy cheddar. But Edam cheese (queso de bola) is also quite popular in the Philippines, especially around Xmas/New Years. Introduced to Filipinos by the Dutch, who were frequently engaged in battle with the ruling Spaniards at the time.
Edam Cheese is actually Dutch. It was probably introduced in the Dutch East Indies, which is now modern day Indonesia. I guess the proximity of Indonesia to the Philippines may have spread the use of it.
Well, According to Some Historians that some Food Culture of Mexico was originally From the Las Filipinas (Philippines Now) rather than from Spanish
@@MarkSeinIII Not really. As the poster above you said, it is a brand, "Eden Cheese", not Edam. Eden Cheese is a variety of the cheese product commonly referred to in the West as "American cheese", the stuff you put in your burgers and is not really cheese. Eden Cheese is originally produced by Kraft, and is now owned by Modelez. Its color and texture is very close to that of a mild white cheddar, but sweeter.
the way that first lady explained how her and her gonna communicate their love through food really touched me.
As a French person, hearing so many foreigners saying French food is complicated and (too) fancy really makes me sad.
The food I grew up eating is simple and delicious and it's French ! My mom and my grandmother would not spend hours in the kitchen but still made delicious food we could all enjoy together !
And I hate the fact that when people think of French food, they think of the dishes they serves in Michelin stars restaurants, complex dishes that requires special cooking techniques. That's not French food. French food is so much more than that and much more accessible.
Please beryl, I want you to remember : French food can be simple. And freaking good.
Thank you for reading this if you do
Hey would you mind naming some of the simple dishes? Would love to try and make them 😋
I've never seen people saying that, maybe about a croissant
@@priscillad8 did you watch the video ?
@@mathildesarthou1368 yes, First time I've seen someone actually say that. The croissant, people say it's complicated because they don't know that it's made in machines
@@hesarani5377 leek fondue
Litteraly throw some garlic, shallots and leeks in a sauce pan with some butter. Cook with a lid until its really tenders stiring occasionally. Add a massive tablespoon of creme fraîche and maybe some grated cheese. Salt and pepper to taste.
Ideal with rice, but also as a base for a savoury pie if you add eggs and flour.
Gratin is also easy and freaking delicious. And you can use any type of vegetable in it, not only potatoes. I highly recommend cauliflower or brocoli. And a quick tip to never fail a bechamel, if you see some lump after adding the milk, use a hand blender (not sure about the translation). It'll give an incredible texture and break the lumps.
Any type of quiche also (especially Lorraine and its also super easy to veganise if needed). And I love tomatoe pies "tarte a la tomate" (just buy the pastry and put some mustard, sliced tomatoes and goat cheese lol).
French people love sandwiches. Croque-monsieur/Madame, the classic " sandwich jambon/beurre" (ham and butter).
Quenelles are also amazing (served with mushroom sauce, or Nantua sauce, or any type of sauce) but hard to find outside my region, but you have to try it if you visit Lyon.
Making crepes (thin pancakes either sweet or savory) is also really easy.
I could just go on and on...
Hope that helped !
I don't know if there's enough time for this, but when you mentioned food as a love language, I thought: *what are the foods around the world that we give as gifts on special ocasions?* . Thinking this for Christmas, but could be any special date.
For example, giving panettone for friends and co-workers is super common in Brazil on Christmas (although we don't bake it ourselves). Home made decorated chocolate is (was?) popular in Japan, on Valentine's Day. I love giving homemade granola when I visit friends. Things like these. :)
Great idea! Here in Chile it is common to bring Pan de Pascua (a fruitcake similar to yours) when visiting friends/family during Christmas.
This is a great idea for the holidays!!
Great idea💡. Christmas food! In the Philippines the common staples are Christmas ham usually pineapple glazed, Queso de Bola and a vast dessert selection lol. In my family we have buko (young coconut) salad, ube halaya (ube jam) and mango graham cake every year. Yum!
Here in Greece on your namesday you offer other people peaces of artisan chocolate with different kinds of nuts. So e.g. you go to your hairdresser and because it's his son's namesday you'll be offered a piece of chocolate.
For Christmas people bring mostly wine, but also kourabiedes and melomkarona (types of biscuits made only for Christmas) or expensive chocolate.
The Italian girl's story is beautiful. She has such a way with words.
If you ever make an episode regarding coconut, please include Philippines' Buko Pie. This desseet needs to be shared all around the world. Lol. It's so delicious to gatekeep.
I love when some ingredients are unique to their roots, because you have to use local resources to make them. Every region has a different type of cheese and I'm glad they they aren't commercialized and generalized internationally.
It always amazes me to find out which food that I take for granted is completely unknown/mind-blowing to others 😂 cheese ice cream is EXTREMELY common in the Philippines, almost as common as chocolate or vanilla, so nobody really needs to make it and it's also very very often paired with ube ice cream!
I love whenever Beryl tries somwthing German, we never get a rating above "interesting " 😂 And I don't blame you, nor the people in the video for it. Next to the spice and herb heavy dishes of other cultures, our cuisine struggles to shine.
American cuisine is very heavily influenced by German English and Irish food, and food preparation. So I think it feels common to many Americans, and not exotic. I think German food is great!
Eh, i mean some of the people make the recipes wrong (and sometimes she makes them wrong)... German food keeps getting misrepresented by its own people lmao
As an American living in Bavaria, I have never had “German” cuisine in the US that I felt does it justice. The braten here is 🤤🤤
That’s okay. You’re more known for your beer
As an Austrian I have to say that I don’t really like this dish in particular. However I really like some dishes from our cuisine and I really crave them when I'm abroad. I also think our food tastes maybe a bit bland compared to food in other countries. I don’t know, I kinda have a love hate relationship with our food. Although I am really curious about northern German food. I don’t really have any experience with it.
Cheese has a lot of variety. It's fascinating to see how enthusiastic Beryl is about learning new dishes. May God bless her.
It's not just a food channel... it's like a magic window from where we can look around the world...Beryl you always make my day. Shukriya 👍👍👍👍 for all your efforts 👍👍👍
The Philippines has a traditional cheese called kesong-puti. I'm not sure if Murray's has it, but it's definitely worth the try.
Oh by the way, I remember your avocado series where you tried for the 1st time a sweet avocado dish.. Have you tried avocado ice-cream already? Ugh.. 🤤
"Kesong Puti" is a kind of cottage cheese.. maybe they don't have it, but I think cottage cheese is a good alternative for it...
Avocado ice cream is VERY delicious when prepared the right way.
yes, the one made from carabao/water buffalo milk
When I think of cheese dishes from the Philippines, cheese stick comes to mind. A cheese stick is a lumpia but instead of meat, it is filled with cheese. Cheese sticks are common in Filipino fiestas, canteens, and streets. Dynamite or Dinamita is another type of cheese stick but the cheese is placed inside a long chili before being wrapped by the lumpia sheet. You are very much more likely to find people in the Philippine streets selling cheese sticks than someone making their own cheese icecream in an icecream machine.
i think Beryl will like Dynamite cause the chili we use is not that spicy, unless she use other long chilis from other countries that are quite spicy.
Cheese sticks are actually common to other countries. I used to try the American cheese sticks. They used mozzarella which was way way better than PH normal cheese sticks.
Your feeling is right, the Obazda would normally be less liquid. Also, as I know it, you wouldn't put the onions into the cheese, but in slices on top of it, together with some paprika powder, what makes it look nice.
The first story is just heartwarming. I make an insane amount of food for my mom this time of year, I am autistic so I do not talk much, I do not touch much, I do not communicate much in general. But I can cook like a mouth*rfuck*r. So I make my mom about 250 pounds of food (it is party season) and get to know her friends all because food.
One of her friends as also a food freak like me, we make things most people will never taste. Ox tail and fiddlehead fern risotto, Death Queso (it was absurly spicy), Bacon maple pralines. A small sample of stuff we made. She is awesome and I would not trade her friendship for the world.
In the French alps we put a sticker on our cars… it reads “In Tartiflette we trust “ now you know why 😂.
So, I'm Brazilian, not Paraguayan but I did work there for a while and I think you used the wrong flour for Mbeju (at least the traditional one). It's usually made with cassava starch, probably more easily found as tapioca starch in the US, not cassava flour. That's probably why the consistency was kinda weird and the flavour really bland, they're super different, the starch makes it chewey, it can be sweet or sour (at least in Brazil lol) and the sour one blends really well with cheese. We usually use the flour to make Farofa and the (sour) starch for Pão de queijo.
This needs more upvotes.
I loved listening to Carlotta’s story about her relationship with her grandmother! Such a lovely girl with a very endearing perspective 💖. I’m very intrigued by your Nona’s cheese dish. Yummy 😋
Thank you so much!! ♥️ Hopefully one day you can taste it too! Xo
Beryl: you need to do another one of these. If nothing else, cheese comes in SO MANY variations throughout the world that really, five is never going to be enough. :) Love the tartiflette though, and the Zuppa ala Valpellinentze - will have to try those. :) re: cheese icecream - in the UK one of the top chefs (Heston Blumenthal) famously made bacon and cheese icecream in the 2000s, and it became one of his signature dishes. :)
You need to make a cookbook with all these international recipes, Beryl!!
Believe me, it would be a huge hit!!
beryl: "5 cheese dishes"
me, a lactose intollerant: i'm going to try them all :)
get that lactaid ready!
Well good luck with the bathroom trip
Better to die happy than to never try!
In ur dreams hahaha
In Normandy we also add creme fraiche to Tartiflette! I request it from my mum every time I go home for a visit and it's usually the first thing I eat when I get there.
You are in the call of duty
It's so cool you did cheese ice cream! I've seen parmesan ice cream in Georgian cook books from the 1780s but not cheddar so that was super cool, Filipino food always looks *chefs kiss*!
Also are gloves for food prep an American thing? In the UK and Europe it's not common for any food place to to wear gloves!
It is, there are always angry or disgusted comments by Americans when 'my' food RUclipsrs cook without gloves. It's incredible as I've had food hygiene course when they told us to wash our hands multiple times and NOT use gloves (with rare exceptions), as people get lazy and cross-contamination is more likely.
Same here!! A lot of Asian culture don't use gloves for cooking (a lot of them by hands), because sometimes it 'ruins' the flavor or texture. Same thing with food processor, the texture is not always right.
I‘m always so excited when I see my country in Beryl‘s videos😂🥰🇩🇪
I also just love Obatzter😍😍😍
Recently a ice cream shop I usually visit started selling not simple cheese, but gorgonzola ice cream, which was such a demented idea that I had to try it. It was surreal how good it was. Strong gorgonzola flavor, which isn't too enticing on its own (yet not bad!), but paired with the other flavors I got (rose - which is the main reason why i always go to this place -, cherry and I think milk), it complemented them in such unexpected ways that I went mad for it.
Sweet, savory and tart is a trio to die for. ❤️
Keso & Ube Sorbetes is the real deal! 👍
6:23 Tartiflette looks super yummy. 😋
I believe she kinda did that already...maybe. please look at her video
@@notrixamoris3318 Ube is a purple yam popular in the Philippines. Nightwing is suggesting Beryl make a second flavor of the cheese ice-cream.
@@O2life yeah I watch the ube video then I saw that other video were Beryl mixed cheese and ice cream...
I wonder what the ice cream would be like with something super sharp, with a bit of honey in the mix for balance. Love this!
An ice cream shop here in the Philippines serves blue cheese ice cream topped with chopped walnuts and floral honey. It is decadent and delicious.
@@quinoreyes wow, but wow... sounds delicious...
That cheese sorbetes is bomb! You can find it in Filipino store - Kraft Eden Cheese. Make it combo with Ube Sorbetes (same base but add ube jam) yum yum yum
Not eden cheese, it's Edam cheese; as in Quesso the Bola in the PH. Or atleast, that's the traditional recipe.
If you see a sorbetero selling eden cheese ice-cream then you're being gifted. Kraft Eden cheese is NOT real cheese afterall.
The cheese ice cream 🤤🤤 I’m Filipino so that resonated to me the most hahaha. I suddenly have the craving for the Filipino cheese cake which we literally use shredded cheese on top of a sponge cake, and even the filling rather than cream cheese that Americans use for their cheesecake
I grew up in the states and when I get the chance to buy some cheese ice cream from a Filipino store, I am so satisfied. One of my favorites🥰
I feel like this is actually part 1/n of cheese 😄 No way can this be a one-off!
Aww....Beryl made my favorite ice cream flavor. Cheese ice cream works best with cheese chunks.❤️❤️❤️
That's what i call double cheese ice cream..my fav too!!
As an Italian person living far from my grandparents and family, I actually cried a little when Carlotta described the special role that food has in her relationship with her grandmother...
Ti mando un abbraccio Tiziano!! ♥️
I'm actually mind-blown right now. I thought cheese ice cream is a thing everywhere.
I would even go so far as to say that it was the most common ice cream flavor here in the Philippines while I was growing up before the commercial ice cream companies took over.
Oh dear, maybe you need to get out more or just maybe realise the world doesn’t evolve around your food preferences 🤷🏻♀️
@@autumn5852 Maybe you need to read it twice to understand? Maybe a white person thing but I didn't even say in my comment that I prefer cheese Ice cream. I was just surprised that it's not a thing elsewhere.
I don't need to get out to learn manners and basic comprehension skills. But it seems like you do. 🙄
Sometimes I eat a weird kind of dessert my mom “invented” when I was a kid, which consists of condensed milk mixed with parmesan cheese. There’s no cooking involved, I just take 2 table spoons of condensed milk, put it on a cup and add some shredded cheese, mix it and eat it. I feel like the cheese ice cream should taste somewhat similar to that. I’m definitely going to try it if I have the chance!
Carlotta 's description was absolutely beautiful ❤️
The Gerupfter seemed a bit too liquid. It shouldn't drip off your bread ;) Another version is not adding beer to the cheese but some grounded caraway seeds and/or thin chopped spring onions. The camembert has to be very ripe and aromatic. Then it is way more savory and you can't get enough of it :) Greetings from the other end of Germany
Yah I think it was not thick enough I blame the blender
@@BerylShereshewsky next time do not use a blender because certain cooking moment's whether it be a mortar and or your hands use what is best for the recipe because blender is not always the best route. I hope I don't come off as rude but rather as somebody giving a little advice from some home cooking experience because best believe I made some errors and still learning when trying to recipe's.. 🍽👀🤗
The way I’m usually making my obatzda is simply by using a fork to mash everything toghether. Doesn’t have to be totally smooth, that’s just the beauty of this dish in my opinion. Also I would recommend not using an onion in the dip itself but use it thinly sliced as garnish. Great to see a Bavarian dish in this episode! 😊
I agree. Obaztda needs to be thicker, that's why it's called Obaztda, which means "mashed".
Just mix Camembert with (please real) butter (half/half), add cumimseeds, saltnpepper, voila, you have a very good bavarian Obazda. Greetings from Munich
I love that you made and loved tartiflette! And everyday French food is often much more simple than people realize.
The first story about love languages got me teary eyed not gonna lie 💝
Oh hey! Tasting History did a cheese ice cream episode a while back! I think it was from the American Revolutionary period. Now I'm curious about how they're different from each other
The Mbeju wasnt cooked right. You don’t add any fat to the pan, the fatt itself from the butter in the dough is enough. It isnt supposed to be brown on the outside. It’s white with black chared marks. I really do hope you get to try a real Mbeju someday, preferably with a Cocido quemado, a sweet Mate tea! Such a nice comfort food!
About the Gerupfter: You added a german Pils! German Pils is a northern germany beer, they are usually more bitter and less malty than the common german beer. And the Obazda, or Angepazten depending on the region, is made without beer as the beer is usually the drink to it! Overall, it is a regional thing, nothing to worry about too much.
Little history fact: The Obazda, Gerupfter or Angepatzten, has its root in the Napoleonic Era! As the French conquered the south of germany, so too came the cheese with them and the bavarians learned to make a dish with it, fitting their bavarian taste.
Oh actually now I think about it,, one of my best friends from school whos from the Philippines used to have cheesecake for their birthday every year, but like a normal cake with frosting that had grated cheddar all over it, v tasty 👌
that's probably either Maja, Cassava Cake, Yema Cake or Ensaymada. A lot of deserted here use grated cheese
The gloves rant was the most satisfying moment of that video.
Here in Brazil we've our version of cheese ice cream. It's delicious
Queso ice cream is my absolute fave!!!! Especially when i bite into those cheese chunks
"I don't understand why anyone makes their own ice cream" *immediately has mind blown by homemade ice cream* 🤣🤣🤣
Filipino ice cream (locally called sorbetes) flavors are wild even for me.
We have tilapia-favored ice cream, durian, ube, chili, fruit salad, halo-halo, mangosteen, avocado, jackfruit, ube macapuno, etc.
We serve it in cones, cups, or on ice-cream sandwich form using pan de sal, or monay bread. They usually scoop multiple flavors instead of just one in a cone.
You can see them being sold by colorful carts and vendors called "sorbetero."
i've heard of most of those ice cream flavors, but.. TILAPIA?!? Are there flaky chunks of fish in there or is it like somebody poured something like Patis in there? Just trying to wrap my mind (& taste buds) around that flavor.
i'm kinda picturing ribbons of Patis infused caramel mixed into vanilla IC... i'd probably give that a shot - would have to wash it down with a frosty bottle of Red Horse though (the BIG one)😜
I don't know about tilapia, but I had champorrado with tuyo ice cream before - chocolate ice cream made with tablea with malagkit bits and tuyo flakes sprinkled in!
Tilapia 🤭 Probably that's regional flavour to showcase their products during Festivals like Guimaras having Mango Pizza 🤭.. but defo chocolate, pandan, keso serbotes are the famous ones..
@@RaM1MaR What the Heck. Tilapia? First time hearing this flavored ice cream.
Even the unusual ones like chili ice cream, crocodile ice cream, charcoal ice cream, balut ice cream😅😅😅lahat na ata ng flavors ng ice cream gusto maimbento ng filipino. baka sa sunod meron na bagoong ice cream hehehe.
For beef broth, if you want an improvment on store bought stocks, you could save the bones/off cuts whenever you make a beef dish keep it in the freezer and at the end of the week put it in a large pot with some mire poix, thyme, rosemary any flavours you want but dont salt it. Add water until it's just covered bring to the boil and simmer until the vegetables are mush. Remember to remove the scum while it's simmering. It's not much work and you'll definitely notice the difference.
Food is definitely a love language. My teenage son is definitely a child who feels loved through my cooking and I love that.
I'm so happy you've tried the Tartiflette, it is so delicious and honestly one of French's favorite dishes with maybe Raclette (also potatoes, cheese, and cold meat) and fondue.
Also, fun fact the Raclette recipe divides a little bit french people because some people put lardons, some don't, and there are even people who are adding cream (which is insane but whatever)
It would be cool to do other episodes about cheese, this one was so great
Raclette and fondue are both swiss, no? :)
@@saitierus.5023 yes they are, Suiss and French, from the Alps in general actually, but it still super popular and a lot of people also consider them as french dishes
@@saitierus.5023 Actually, we don't use the same cheese for raclette/fondue as they do in Switzerland, so it tastes a bit different. And for instance, in France, it's pretty rare to use tomato in fondue but in Valais (Switzerland), they're fond of it.
@@cecilehnk8691 I didn't know some people added tomato to fondue, it could really be seen as a sacrilege for a french fondue
@@saitierus.5023 There are multiple Swiss, French and Italian variants of cheese fondue actually.
I need more cheese episodes. Cheese is love, cheese is life, cheese is deserving of worship.
The salad with tartiflette is really normal for French meals. In France we have very rich dishes, but they are always paired with a simple salad. Quiche or cheese platters is always served with a salad and actually every family meal has a bowl of salad in the middle. I think salad is the side dish of choice in France and I've never has a meal without it.
When would you typically eat the salad? When I was in Lille visiting friends, they would have it at the beginning, before the main course. I wonder if that's typical in all of France or just around there :)
@@Ginatus it depends on people and on the meal. You might have it at the beginning, but also at the end with the cheese. I like it at the same time as the main course as a side dish/vegetable, especially during a quick lunch.
@@Ginatus Being from Lille myself, I think what you had was a northern French style Welsh Rarebit, not a tartiflette, although they share many similarities (how many different ways can you bake pork and cheese together after all). A Welsh in Lille is a slice of bread with a slice of ham, smothered in cheese that's been melted in beer with mustard and then baked in the oven. It traditionally contains no potatoes but I have seen some places doing it, which would increase the chances of confusion with a tartiflette. It's commonly eaten as a main with a side of fries and salad, but it's not unheard to have a smaller version as a (very filling) starter, in which case it would come on its own, sans salad.
@@Miilien I was actually just talking about when you would have salad in general :). I never had tartiflette in Lille, though I did come across it around the same time (at a Christmas market in Belgium). The dish your describing sounds good as well! How would you call it in French?
@@acmulhern Thank you for your reply :)!
Philippine kitchen is one of the weirdest (in the best way ❤) and most interesting kitchens for me. I want to go there and taste all of those recipes
If double cheese ice cream is in d store, grab it..u won't regret it.thats my fav!
Cheeeeeeeeese! Yes! Fabulous and such different dishes in this one 🙂🙂🙂 thanks everybody
That ice cream dish sounds so interesting!!
Made ice cream a lot when the kids were small - and it never took three days. You can even make ice cream in a jar that you roll back and forth. Glad to see a cheese episode. We live close enough to Wisconsin that we're all required to eat lots of cheese here! Thank you!
The fried onions from the Tartiflette🤤
Max Millers channel Tasting History did a Parmesan ice cream from Italy. It was the first time I’d ever heard of a cheese ice cream. I have not made it though.
I love Mbeyu!!! Im from Argentina, but i saw it been made once and make it ever since , its great, a little like Chipa
It’s funny because I’m Italian and I’ve never heard of the dish from Italy (obviously every region is so diverse) yet my mum always made a very similar dish to the French one!
A combination of potatoes, pork and cheese is probably a winter staple in most European countries.
That region is NEAR France. So it likes Italian onion soup.
I LOVE LOVE LOVE everything about this video! Thank you Beryl! Also, just a little tip for making ice cream; as soon as the ice cream liquid hits the frozen container it will begin to freeze, so get the machine running before you pour the ice cream liquid in. ;)
Absolutely right about people getting mad about other people making their own food with hands
We have cheese icecream in Brazil too and we love to eat it with goiabada (guava jam), we love these combination guava jam with cheese.
What pleasure to see more french dishes on your channel !😊
Honestly our cuisine can be very rich but also quite simple to make. I’m very happy you get to try it.
Oh yeah cheese ice cream is one of the unique flavored ice cream here in the philippines!!! We have chili pepper ice cream too called sili ice cream from the bicol region. Hehe
I've been patiently waiting for an italian dish and here we areeee!
Thanksss
This was SO satisfying to watch! I want to make all of these dishes. And you made me miss roblechon, which I used to get all the time when I traveled to France. Thanks for a delicious episode, Beryl 🥰
or a different kind of food cooked in coconut milk
GATA/GINATAAN (milk of coconut)
COCONUT SHRIMP - GINATAANG KUHOL (snail stew in coconut milk) - GINATAANG TULINGAN (stewed bullet tuna in coconut) - GINATAANG ALIMANGO (Crabs in coconut milk) - GINATAANG ALIMASAG (crabs in coconut milk) - GINATAANG HIPON - GINATAANG KUHOL - GINATAANG MUNGGO - GINATAANG PUGITA - GINATAANG PUSIT - GINATAANG LANGKA (unripe jackfruit cooked in coconut milk) - GINATAANG KALABASA (sauteed squash) - GINATAANG SIGARILYAS (winged beans with tofu)
I couldn’t let this momentous moment pass without comment, I mean I commented before about the “custard’, lol. Look at you! You made a beautiful custard, I’m so proud of you! Someone get this lady a chefs hat! However now we know you have an ice cream maker….oh my!…..time for garlic ice cream, onion ice cream or maybe tomato sorbet? Well done on the custard (look no quotes! Lol) and onwards to the next mountain!
The Philippines also has chili ice cream.
I love how we South Americans share so many similar foods.. Mbeju is just like the brazilian tapioca, different execution. I definitely want to try this recipe!! Fun fact, in the North/Northeast tapioca is called Beiju
Venezuela is known for their cheeses too! Queso de mano, queso de año, queso llanero, queso guayanes, palmita, pamisulia, and sooo many more
Yeah, keso and ube sorbets are common favorites other than mango sorbet. Love the last part. thanks for featuring!😁
21:03 Look at you tempering that hot milk with the eggs, Beryl! I feel like a mama who has just watched her baby take its first step! hahaha Good job, lady! I am seriously proud of you! And I always knew you could do it!
And regarding the people who freak out over not using gloves to prepare your own food - have they ever eaten at a high-end restaurant? None of the chefs or sous chefs or line cooks use gloves! Clean hands is just fine! So to heck with those ding-dongs, I say! 😛
And didn't Pia from Fancovia, Germany, have the most delightful, non-German, German accent ever? I loved listening to her talk! 13:45
I found this episode delightful, and cannot wait to make these. And, once again, congratulations on that lovely custard achievement, Beryl!
There's also this filipino cheese made of carabao milk called "Quesong Puti" which literally means white cheese.
Hi beryl im from Philippines 🇵🇭 first time watch your foods around the world 🌎🌍
Those look awesome and I appreciate how detailed the description is! Very easy to see what the ingredients are
I watch alot of 'what's in my (kid's) lunchbox' videos anevery now and again the mum/ wife/ person preparing the lunchbox will put a babybel in, I mention this because I'm not sure if it's the same in the U.S but here in Europe (and I am including the UK as well) Original babybel is always made of Edam. So if you make the Ice cream again instead of going to the cheesemonger go to the supermarket and get a couple of nets of babybel (3-4 small or 1-2 big) probably going to be cheaper as well
Being a half French person I am so happy you have found a French dish you love. Tartiflette is such a yummy dish. During this time of the year we have Christmas markets all over the city. Tartiflette is one of the many cheese dishes we have there including: fondu, raclette, aligot, etc.
If you are ever in Paris again I would recomend Les Marmottes to get tartiflette, fondu, or raclette. You can even get it without the meat if you are a vegetarian like me. The place is decorated like a cabin in the french alps. Thanks and bon appetit !
the cabbage and cinnamon could really transform egg rolls!! And I do love how so many people live in a different place than where they were born.
I'd love a Christmas/holiday episode! Things you bake with a grandparent, or must have Christmas/holiday dinner items. Love from 🇨🇦
I think I was as thrilled with the first unexpected cheese pull as you were!
Amazing upload, and amazing people featured.
I think food is the most primal love language we have.
Hi, Beryl! Glad you liked Keso Sorbetes. I'd like to clarify that it's called "Eden Cheese" and is not sweet but actually mild and melty. We also have QuickMelt cheese, which is similar. :D
it's edam cheese. the kind of cheese used in keso de bola. that's the one typically used in cheese ice cream. Eden is a local cheddar cheese brand. :)
I loved the line "the protagonists of this dish" at 1:53
Also, I think cooking the cabbage in beef stock was crucial to balancing the cinnamon with the cabbage, as cinnamon seems to go well with beef in "middle-eastern" cuisines. Great move. I love seeing the cross-cultural connections in food! Food truly is the common denominator, which is why I love this channel.
Your enthusiasm is wonderful
Thanks for the suggestion to replace the reblochon! I live in the US and every time I came back from France, I bring 3 or 4 reblochons in my suitcase. Now I know how to replace it for making my tartiflette!! Every French people love this dish!! ^^
Hi Beryl, love this episode as a cheese lover. I only wanted to say that in Mexico, we also have cheese ice cream but it's called "Nieve de queso", which literally translated would be "cheese flavored snow", but it's more like a sherbert in consistency and milky in flavor. Hope you can try it next time.