Confession: Beryl has made me SO happy with her videos, She's a regular household name to me now. Like, I'll go to my my boyfriend "Beryl made a new video today (talking about her like shes my friend) and theres some really cool recipes in it that I'd like to try-" and Ill start talking about all the ingredients, etc. ...I hope Im not the only one that does this lol
My mom isn't on the internet at all, but I showed her Beryl's videos and now she asks if her "best friend" has uploaded a video as a cue for me to send her more recipes.
@@bananaku108 Can the dish be made with a different fish? Where I live it's really hard to find smoked herring, so could sardine or mackerel work instead?
Hey Angelina, I live in Mexico and have a great group of international friends in case you ever need it. I know it must be hard being alone in a new country :)
@@Evieteresa hi! Just as Angelina said, it's such a popular dish here that every family has its own version :) Some people substitute fish for meat, but I would suggest going for tuna or smoked salmon if you can't get the herring. Herring is definitely the classic option though.
with the amount of info from people around the world, i doubt any chef can measure up to her lv in info XD ((actual chefs out there please correct me if i'm wrong))
Hi beryl I’m from Sri Lanka the most common ways to eat pol sambol is with steaming hot white rice and boiled eggs I love to add pol sambol to everything I eat Btw pol sambol really simple to make You need shredded fresh coconut Chilli flakes , red onion,lime and some salt First put the Chilli flakes and red onion into a mortal pesal or a blender cup pound it till it’s a paste then add your shredded coconut and pound it until it’s all mixed until it’s like orange in color then add salt and lime then mix it’ll taste 10 times better than the tinned one please try beryl hope you like enjoy 😊
I love how a misunderstanding led to 7+ episodes in a series and I also love that this episode has entry points to sardines and natto which are 2 things that i LOVE.
You asked if we need to stop making toast videos and I say absolutely more toast videos! I love how sort of...approachable toast feels. The toppings, even if very complex, are never THAT complex and if it looks delicious it's so easy to just grab what you need and make it. Toast is a great gateway drug to a lot of more complicated foods from other places. MOAR TOASTSES PLZ!
As a Sri Lankan pol sambol is one of the main typical side dishes that I like . I usually like to have it with white rice and Margarine(salted). There’s something harmonic about that combination because of the creaminess and fatty ness of the margarine combines with the spicy sour “Pol Sambol” is a match made in heaven. And it’s cheap 😅. And to compliment both the blandness of the white rice makes this taste like a royal meal . Try it you won’t regret it .
I m from Sri Lanka 🇱🇰 😊Love to say we use coconut sombol for any thing, any time Rice, bread, string hoppers, hoppers, burgers also specialy home made pol sombol more tasty than canned ones 😊 it had unique creamy sweet taste when make with freshly shredded coconut ..(and sorry for any language mistakes im not good at english) 😊
I'm from Lithuania and we do love our dairy products. Cottage cheese is almost always a sweet dish for me, but we also have more tangy product that also translates in English as cottage cheese and I love it for savoury dishes more.
Natto-cheese toast is another delicious way to eat natto on toast which a friend from Japan taught me. You spread either butter or mayonnaise on the bread, stir the natto well with any seasoning sauce in the packet. You can also mix in chopped green onion if you like. Spread the natto over the butter/mayo, and top with some sliced or shredded cheese, and then toast in an oven or toaster oven until the cheese is well melted. I love natto just with rice, but this is also one of my favorite snacks.
My ex-husband is Sri Lankan so I have seen sambal on toast. One of my friends used to eat toast with sini (spelling?) sambal, which is an onion sambal. I would never classify sambal as a chutney. Though I see them both as a kind of condiments.
As a Northeastern Italian, the Barbadian sardine toast totally sounds like something I'd have for an aperitif with a glass of white wine. In fact, sarde in saor is literally pickled sardines and is a very popular food item in Venice, often as an aperitif snack (the word for it is "cicchetto"). And yes, we need a sardine episode, we also have pasta con le sarde and it is delicious!
I can't sleep. I am hungry. I just made the sardine, tomato, red onion, hot sauce, and lime on buttered toast. (I know butter wasn't in the recipe, but I am missing my mom, and she used to make us buttered toast with canned mackerel and fresh tomatoes on buttered toast when I was a kid, so I included butter here.) Wow, I just love that combination! It definitely hit the spot, and now I can maybe go to sleep. Or maybe just one more Beryl video. ;-)
One of my favourites, I have on Christmas morning, is toasted brown bread with Mascarpone and Sliced strawberries. So decadent and light. Meaning you're not getting full up and can enjoy a Christmas dinner. London U.K
My favorite toast topping is cream cheese with a little bit of honey ham (like 1 or 2 layers over the cream cheese). It's my lazy day snack and is so good 🥰
My kids now love and ask for smoked paprika butter with their eggs. I’ve forgotten the original recipe, but i love getting little pieces I can use. Love your channel.
Hi Beryl! I’m from Sri Lanka, we usually have pol sambola with rice and a curry such as SriLankan dhal curry along with dried fish fried or another protein. You can also have pol Sambola with string hoppers. Pol sambola is very versatile dish. Hope you try out pol sambola in one of the above mentioned ways and enjoy it as well. ❤
Beryl, Can we have a video of what the world puts with cottage cheese!? PLEASE!!!!! This is my favorite of your videos and I watch them all, over and over
The cottage cheese toast reminded me of one of my favourite snacks, fruit yogurt with cottage cheese! I put them beside each other in the bowl and take a bit of each in every bite. :) So good!!
OMG I'm English but I make the last dish all the time. I don't know where I picked it up from but it is so simple and delicous, I'd recommend it to everyone who likes sardines. Go for it.
Hey Beryl... I'm Hana from Sri Lanka We use to eat pol sambol with rice, pol roti(coconut roti) , String hoppers, manioc,hoppers and so many other foods There's no limit tho.... its such a good condiment
Happy to see a version of sardines on toast though this version is much fancier(and probably yummier) than the one I do. I just toast some rye bread, spread lots of butter, then mash 2 or 3 tinned sardines(depending on size) onto the buttered bread, add squeezed lemon juice & black pepper.
We use coconut sambol in mostly everything, Mainly with Rice, And Bread, Idiappa(like steamed rice noodles?) Pol Roti (coconut mixed flatbread) Raw Roast bread( Type of soft Bread) ... But I think the homemade version is great than those canned ones it's easy to make at home.And it has own version depending on what we're gonna eat it with.(Like with different chillies, and different consistencies and some are fried etc it's a whole spectrum. it's like a staple no one gonna hate it 🤭❤️✨
The sardine sandwich is much better when you take butter, sardine, diced up red onions, green chilis, salt & pepper and mix them ALL together until it turns a smooth paste. Us Sri Lankans use canned Mackerel instead, but Sardines, Tuna would do as well. This mackerel sandwich and the pol sambol sandwich are our togo school lunches ❤️
I love cottage cheese too! I've always had it savory as well and will definitely try this recipe. I cottage cheese episode would be awesome sauce!💕🙏💕🌟🌟🌟
Here’s a toast from Arkansas, USA. Thick white Texas toast, topped with white gravy with or without sausage. Called gravy on toast or milk toast. Another Arkansas toast is thick white Texas toast topped with the Arkansas original specialty chocolate gravy (also served on biscuits).
This video made me think of the idea of underrated dishes with names that don't necessarily "read well" on a menu. Like, the Forshmak can just be described as "Smoked Fish Dip" and easily sell itself. Change Cottage Cheese to Farmer's Cheese (lots of restaurants already do this) etc. As a side note, this video also reminded me of watching the cartoon Little Bear growing up. I forgot about that. Thanks, Beryl.
When I lived in England, I would buy canned sardines and put them on toast. But I would mash up an avocado, mix that with mayo, put that on toast, and then the sardines. I would eat that almost daily. Not sure why I haven't eaten it as much now that I'm back in the US.
Never seen sambal in a can, so that's interesting! Sambal is also really good with dosai, roti (aka paratha), and especially idyappam (string hoppers) with coconut milk sothi 😊
Love your channel for all the exact reasons you speak about. It's a happy, positive, sharing community of people. That cottage cheese toast looks sooooo good. Amazed me because I would never have put sweet things on toast. Much prefer savoury food but boy I have to try that one
15:17 I’m from Indonesia but we did use the coconut sambal in a dish called “Urap”. It a bunch of blanched veggies that mixed with the coconut sambal. We eat it with rice and grilled or fried fish.
This brought back memories of having fresh sardines grilled on skewers as a tapa when I lived in Spain!! Bring on the sardines!!! Lol. And now I want toast for lunch!!!!
Your videos inspire me a lot. I enjoy cooking and trying new recipes and this channel has shown me so many new things. I love the community of people who love food and want to try different stuff from other places because I feel a kinship with them. I love that people send their recipes for you to try and how you always show such respect and grace for what they’ve shared with you. It’s incredibly endearing and the wholesomeness warms my heart. So thanks for making your channel. I just wanted a chance to express my gratitude ❤️
Good morning, Beryl! I see you eating all of these wonderful foods and it is amazing. However, I see an episode like this where you're doing toast, or some other dish involving bread and you're eating... loaf bread. Please understand, I ate it exclusively until a couple of years ago when my husband developed diabetes. He could no longer eat it and we had to switch to fresh breads instead. Then we found the No-Knead Crusty Artisan Bread. The recipe is on The Comfort of Cooking website (I imagine you wouldn't follow a link so I didn't include it.) It's sooooo ridiculously easy to make and so much more satisfying, and better for you, than bagged loaf bread. I do hope you try it at least once! Have a great day!
Cottage cheese is the bomb! One of my favorite snacks is fruit cocktail, honey nut cheerios, and cottage cheese with a sprinkle of sugar on top. So crunchy and sweet!
That’s so interesting. I grew up eating natto with spicy mustard, raw egg, and soy sauce the poured over rice. I love egg salad though. I’ll have to give it a try.
@@elizabluerose Yes. Take an egg and crack into a bowl with the natto, soy sauce, and hot mustard and mix it up. If you are concerned about bacterial contamination in the egg you can put the cracked open egg and in water heated to 160 degrees before mixing in with the rest of the ingredients. I use one of those thin, silicone sandwich bags to keep the water out and preserve the egg flavor. That’s a great way to make poached egg for bulgogi too! A Korean friend taught me that trick. If you are using it for poaching, spray a little non stick spray in the bag before poaching so the egg releases fully from the bag afterwards.
Is natto viscous, would you say? Every time you do a toast episode, I rewind to childhood when I'd pan fry some summer sausage, burn some toast, slather the toast in butter, then add the sausage and some cheddar on top for a delicious sandwich. Alas, my toaster oven likes to dehydrate toast but it doesn't burn it The burn is key. Unless you hate burnt toast, which I guess most people do, hah. *goes to look for a small toaster*
OK if you do a pasta recipe or a family recipe show I havea cottage cheese recipe for you. It’s basically pirogi pasta that my grandparents used to make as a quick dinner. Also I think it’s an interesting recipe because most people are used to eating cottage cheese cold as a snack or breakfast food, but my recipe melts it into the pasta. If you haven’t tried a cottage cheese actually melts beautifully into a nice gooey amazing sauce. Or you also could do a whole cottage cheese episode! It doesn’t get enough love!
Hi beryl great episode I especially liked the fish ones I normally just have a can sardines in tomato sauce with pepper but tomorrow's lunch will be with tomatoes onion and lime I'm looking forward to lunch Great channel love your enthusiasm for all types of food 👍
You can use pol sambol with pol roti, rice and curry, kiribath, hoppers, dosa, string hoppers etc etc!! So many applications!! Growing up in Canada I like to have it with pancakes and maple syrup for breakfast as well!! Enjoy!!xx
So Pol Sambol is less of a chutney, but more so meant to be like spicy, tangy fresh sambol (chopped salad type condiment thing). So you should really try making some fresh pol sambol at home if you are able to find dessicate/grated fresh coconut. The other ingredients are lime, chilli powder, tomatoes, and maldive fish flakes. Simply mix all the ingredients together. The fresh version is worlds better than the canned version.
Hi Beryl, It’s such a weird coincidence but I just happened to be in Helsinki at a Finnish restaurant last night and they served Finnish Vorschmack and it was the best thing I had there. Their version was served hot and was more of a stew with lamb and beef along with the fish and served with mashed potatoes. I’m not Finnish, can anyone fill me in on the details? It was so good
hey, beryl . I'm from SRL Lanka if you ask that more variations that you can try cococonut sambol . you can try it with plain rice withe fried eg g you can give a try it if you can make a string hoppers
If you’re ever in the mood for smoked herring but can’t make it to that side of town, most Dominican markets through out the city probably sell it. We call it arenquéis
I love cottage cheese! My husband refuses to even try it. I used to go savory but during the panini I have gone full on savory with my cottage cheese. I eat it in a really weird way though. I will steam some veg chopped up really small. I love brocolli or cabbage or peppers and onions the best. But then I mix in whatever sauce I am most into at the moment, hot sauce and spicy mustard atre tops right now and the I mix in the cottage cheese. I love it so much and I’m pretty sure it is weird. But I don’t care. On toast with strawberries and a honey drizzle sounds amazing though. I have actually had it on toast before. Yumm
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Confession: Beryl has made me SO happy with her videos, She's a regular household name to me now. Like, I'll go to my my boyfriend "Beryl made a new video today (talking about her like shes my friend) and theres some really cool recipes in it that I'd like to try-" and Ill start talking about all the ingredients, etc.
...I hope Im not the only one that does this lol
You are not alone. I do that too:)
You're definitely not alone in this :)
I do this too. Beryl, and Max from Tasting History. I have made soooo many recipes from these two.
My mom isn't on the internet at all, but I showed her Beryl's videos and now she asks if her "best friend" has uploaded a video as a cue for me to send her more recipes.
Definitely do this too! Some youtubers just end up feeling like a part of the family.
The whole time I listened to Angelina from Ukraine I was thinking of her family and hoping they were safe. The herring toast looked good, too. ❤️
thank you❤️
@@bananaku108 Can the dish be made with a different fish? Where I live it's really hard to find smoked herring, so could sardine or mackerel work instead?
Hey Angelina, I live in Mexico and have a great group of international friends in case you ever need it. I know it must be hard being alone in a new country :)
@@Evieteresa hi! Just as Angelina said, it's such a popular dish here that every family has its own version :)
Some people substitute fish for meat, but I would suggest going for tuna or smoked salmon if you can't get the herring. Herring is definitely the classic option though.
Beryl is the world's foremost authority on toast at this point I think.
with the amount of info from people around the world, i doubt any chef can measure up to her lv in info XD ((actual chefs out there please correct me if i'm wrong))
*Snort! I would have to agree.
My first Ted talk has to be about toast right
Now she can run her vast toast empire from her tiny apartment and have all of the grandmothers be her berry suppliers.
@@4kitties if I ever did a pop up it would be a toast pop up and all the toast featured so you can eat mini versions of them all
Hi beryl I’m from Sri Lanka the most common ways to eat pol sambol is with steaming hot white rice and boiled eggs
I love to add pol sambol to everything I eat
Btw pol sambol really simple to make
You need shredded fresh coconut
Chilli flakes , red onion,lime and some salt
First put the Chilli flakes and red onion into a mortal pesal or a blender cup pound it till it’s a paste then add your shredded coconut and pound it until it’s all mixed until it’s like orange in color then add salt and lime then mix it’ll taste 10 times better than the tinned one please try beryl hope you like enjoy 😊
for us best combo is rice,coconut sambol, fried egg and potato curry cook with sprats
This sounds so simple! I'll have to give it a try
Don't forget the Maldive fish (sun dried Bonito).
I love how a misunderstanding led to 7+ episodes in a series
and I also love that this episode has entry points to sardines and natto which are 2 things that i LOVE.
haha yess the old school family here know!!!!!
You asked if we need to stop making toast videos and I say absolutely more toast videos! I love how sort of...approachable toast feels. The toppings, even if very complex, are never THAT complex and if it looks delicious it's so easy to just grab what you need and make it. Toast is a great gateway drug to a lot of more complicated foods from other places. MOAR TOASTSES PLZ!
As a Sri Lankan pol sambol is one of the main typical side dishes that I like . I usually like to have it with white rice and Margarine(salted). There’s something harmonic about that combination because of the creaminess and fatty ness of the margarine combines with the spicy sour “Pol Sambol” is a match made in heaven. And it’s cheap 😅. And to compliment both the blandness of the white rice makes this taste like a royal meal . Try it you won’t regret it .
I m from Sri Lanka 🇱🇰 😊Love to say we use coconut sombol for any thing, any time Rice, bread, string hoppers, hoppers, burgers also specialy home made pol sombol more tasty than canned ones 😊 it had unique creamy sweet taste when make with freshly shredded coconut ..(and sorry for any language mistakes im not good at english) 😊
Pol sambol can be eaten with anything. We eat with rice with roti, but best way to eat is with Sri Lankan string hoppers pared with Dahl or egg curry.
That toast from Barbados looks like it would be tasty for breakfast, lunch, and/or dinner. Canned sardines are so underrated!
I'm from Lithuania and we do love our dairy products. Cottage cheese is almost always a sweet dish for me, but we also have more tangy product that also translates in English as cottage cheese and I love it for savoury dishes more.
Natto-cheese toast is another delicious way to eat natto on toast which a friend from Japan taught me. You spread either butter or mayonnaise on the bread, stir the natto well with any seasoning sauce in the packet. You can also mix in chopped green onion if you like. Spread the natto over the butter/mayo, and top with some sliced or shredded cheese, and then toast in an oven or toaster oven until the cheese is well melted. I love natto just with rice, but this is also one of my favorite snacks.
Cottage Cheese on toast is my favorite. I love the hot crunchy toast with the creamy cold cottage cheese.
My ex-husband is Sri Lankan so I have seen sambal on toast. One of my friends used to eat toast with sini (spelling?) sambal, which is an onion sambal. I would never classify sambal as a chutney. Though I see them both as a kind of condiments.
Sardines and onions are a match made in smelly breath heaven. Love it on crackers.
As a Northeastern Italian, the Barbadian sardine toast totally sounds like something I'd have for an aperitif with a glass of white wine. In fact, sarde in saor is literally pickled sardines and is a very popular food item in Venice, often as an aperitif snack (the word for it is "cicchetto"). And yes, we need a sardine episode, we also have pasta con le sarde and it is delicious!
Well it’s definitely a lot of fun watching someone genuinely enjoy what they are doing,so keep going ✌🏽
I can't sleep. I am hungry. I just made the sardine, tomato, red onion, hot sauce, and lime on buttered toast. (I know butter wasn't in the recipe, but I am missing my mom, and she used to make us buttered toast with canned mackerel and fresh tomatoes on buttered toast when I was a kid, so I included butter here.) Wow, I just love that combination! It definitely hit the spot, and now I can maybe go to sleep. Or maybe just one more Beryl video. ;-)
One of my favourites, I have on Christmas morning, is toasted brown bread with Mascarpone and Sliced strawberries. So decadent and light. Meaning you're not getting full up and can enjoy a Christmas dinner. London U.K
Beryl, You gotta have Pol Sambol with String Hoppers!! I just feel warm on the inside seeing Sri Lankan food. Thank you!!
My favorite toast topping is cream cheese with a little bit of honey ham (like 1 or 2 layers over the cream cheese).
It's my lazy day snack and is so good 🥰
My kids now love and ask for smoked paprika butter with their eggs. I’ve forgotten the original recipe, but i love getting little pieces I can use. Love your channel.
Pol sombol with white basmiti rice is AMAZING. And it's even better when you eat with your hands, like you do in Sri Lanka.
Hi Beryl! I’m from Sri Lanka, we usually have pol sambola with rice and a curry such as SriLankan dhal curry along with dried fish fried or another protein. You can also have pol Sambola with string hoppers. Pol sambola is very versatile dish. Hope you try out pol sambola in one of the above mentioned ways and enjoy it as well. ❤
Laura - you're adoreable! Totally cracked me up. I'm definitely making your Lithuanian strawberry toast
🥺💛💛💛
Sri Lankan here.. Pol sambol is eaten with everything here. Rice, bread, string hoppers, even waffles with egg and Pol sambol sometimes
I'm absolutely going to try that strawberry toast this summer. Maybe with the wild strawberries from the back of the house.
Hey! That first toast dish matches your shirt! A compliment!
Canned shelf stable foods are so important to Caribbean nations and plays an integral part in cuisine and culture. Give those flavors a chance!
Beryl, Can we have a video of what the world puts with cottage cheese!? PLEASE!!!!!
This is my favorite of your videos and I watch them all, over and over
The cottage cheese and strawberry toast looks amazing! I love cottage cheese especially with pickled beets and a little bit of salt
The cottage cheese toast reminded me of one of my favourite snacks, fruit yogurt with cottage cheese! I put them beside each other in the bowl and take a bit of each in every bite. :) So good!!
Canned asparagus on toast is the best! Drain a few spears of it, squish, add salt and pepper and a dash of lemon juice!
Hi Beryl, you can use sambal with iddiyappam(string hoppers) and rasam(pepper and turmeric drink) or sothi.
Hello everybody and i wish everybody a great day
OMG I'm English but I make the last dish all the time. I don't know where I picked it up from but it is so simple and delicous, I'd recommend it to everyone who likes sardines. Go for it.
I love sambal! You can make it in so many ways. I believe it is typically eaten as a condiment with rice, roti or appam (egg hoppers).
My toast recipe: butter, brie, raspberry preserve, and ham on toast, heated in oven or microwave to melt brie.
Beryl you have a very nice corner of the internet!
I especially loved the coconut one.
Your monologue after eating the pol sambol toast was so cute haha you’re too pure, Beryl 😂❤
Please carry on with the toast recipes, they are so interesting!
Hey Beryl... I'm Hana from Sri Lanka
We use to eat pol sambol with rice, pol roti(coconut roti) , String hoppers, manioc,hoppers and so many other foods
There's no limit tho.... its such a good condiment
Happy to see a version of sardines on toast though this version is much fancier(and probably yummier) than the one I do. I just toast some rye bread, spread lots of butter, then mash 2 or 3 tinned sardines(depending on size) onto the buttered bread, add squeezed lemon juice & black pepper.
We use coconut sambol in mostly everything, Mainly with Rice, And Bread, Idiappa(like steamed rice noodles?) Pol Roti (coconut mixed flatbread) Raw Roast bread( Type of soft Bread) ...
But I think the homemade version is great than those canned ones it's easy to make at home.And it has own version depending on what we're gonna eat it with.(Like with different chillies, and different consistencies and some are fried etc it's a whole spectrum. it's like a staple no one gonna hate it 🤭❤️✨
Cottage cheese with Vegetta Food Seasoning is the best thing in the entire world. I had to stop the video to go eat some.
Yes, don’t stop this theme. Great wholesome(mostly) quick meals. Great channel Beryl 💗
Hi beryl one of the ways I eat pol Sami last is with string hoppers witch are really delicious and unique hope you enjoy!
I have been WAITING to see Natto on your channel! I love it so much!
The sardine sandwich is much better when you take butter, sardine, diced up red onions, green chilis, salt & pepper and mix them ALL together until it turns a smooth paste. Us Sri Lankans use canned Mackerel instead, but Sardines, Tuna would do as well. This mackerel sandwich and the pol sambol sandwich are our togo school lunches ❤️
I love cottage cheese too! I've always had it savory as well and will definitely try this recipe. I cottage cheese episode would be awesome sauce!💕🙏💕🌟🌟🌟
P.S. Sardines on toast are delicious. Open face of course. If you keep making them I'll keep watching them. Thanks.
U can have pol sambol with string hoppers ,pol sambol and potato curry
Fish for breakfast sounds delicious actually.
I love these videos. Don’t stop!
You’re the best little Bear!
Warm white rice and coconut sambol with fish , chicken curry or egg
Here’s a toast from Arkansas, USA. Thick white Texas toast, topped with white gravy with or without sausage. Called gravy on toast or milk toast. Another Arkansas toast is thick white Texas toast topped with the Arkansas original specialty chocolate gravy (also served on biscuits).
beryl's videos are always so positive and wholesome
You melted my heart with the little bear name… please don’t be upset if I use it in the future ❤️
Viscous is a great replacement for the word slimey
Topic idea: Food to celebrate the birth of a child. We have a very typical food here in the Netherlands, other countries must have some as well!
This video made me think of the idea of underrated dishes with names that don't necessarily "read well" on a menu. Like, the Forshmak can just be described as "Smoked Fish Dip" and easily sell itself. Change Cottage Cheese to Farmer's Cheese (lots of restaurants already do this) etc.
As a side note, this video also reminded me of watching the cartoon Little Bear growing up. I forgot about that. Thanks, Beryl.
When I lived in England, I would buy canned sardines and put them on toast. But I would mash up an avocado, mix that with mayo, put that on toast, and then the sardines. I would eat that almost daily. Not sure why I haven't eaten it as much now that I'm back in the US.
Never seen sambal in a can, so that's interesting! Sambal is also really good with dosai, roti (aka paratha), and especially idyappam (string hoppers) with coconut milk sothi 😊
Canned Sardines are soooo good!!
Beryl, I wrote this on another of your videos before and gotta say it again... you have one of the most adorable personalities!
awww thank you!!!
Absolutely love your videos/channel! I found it by accident and very happy I did! Really interesting besides being yummy! 👏🤗👍
Love your channel for all the exact reasons you speak about. It's a happy, positive, sharing community of people.
That cottage cheese toast looks sooooo good. Amazed me because I would never have put sweet things on toast. Much prefer savoury food but boy I have to try that one
What about a cottage cheese episode? One of my favorite ways is with black pepper and sunflower seeds
15:17 I’m from Indonesia but we did use the coconut sambal in a dish called “Urap”. It a bunch of blanched veggies that mixed with the coconut sambal.
We eat it with rice and grilled or fried fish.
This brought back memories of having fresh sardines grilled on skewers as a tapa when I lived in Spain!! Bring on the sardines!!! Lol. And now I want toast for lunch!!!!
It’s a happy day when Beryl puts out a new video. Cottage cheese, canned fish, cucumbers, weird snack combinations, for future episodes, please….
Your videos inspire me a lot. I enjoy cooking and trying new recipes and this channel has shown me so many new things. I love the community of people who love food and want to try different stuff from other places because I feel a kinship with them. I love that people send their recipes for you to try and how you always show such respect and grace for what they’ve shared with you. It’s incredibly endearing and the wholesomeness warms my heart. So thanks for making your channel. I just wanted a chance to express my gratitude ❤️
Good morning, Beryl! I see you eating all of these wonderful foods and it is amazing. However, I see an episode like this where you're doing toast, or some other dish involving bread and you're eating... loaf bread. Please understand, I ate it exclusively until a couple of years ago when my husband developed diabetes. He could no longer eat it and we had to switch to fresh breads instead. Then we found the No-Knead Crusty Artisan Bread. The recipe is on The Comfort of Cooking website (I imagine you wouldn't follow a link so I didn't include it.) It's sooooo ridiculously easy to make and so much more satisfying, and better for you, than bagged loaf bread. I do hope you try it at least once! Have a great day!
Laura is so cool OMG
Cottage cheese is the bomb! One of my favorite snacks is fruit cocktail, honey nut cheerios, and cottage cheese with a sprinkle of sugar on top. So crunchy and sweet!
Come for the food, stay for the sappy, kumbaya feels
Cottage cheese is big in Russia took. They make all sorts of things with it, at least in Saint Petersburg. From chocolate candy to sushi.
That’s so interesting. I grew up eating natto with spicy mustard, raw egg, and soy sauce the poured over rice. I love egg salad though. I’ll have to give it a try.
When you say raw egg do you mean the whole egg raw or just the egg yolk?
@@elizabluerose Yes. Take an egg and crack into a bowl with the natto, soy sauce, and hot mustard and mix it up. If you are concerned about bacterial contamination in the egg you can put the cracked open egg and in water heated to 160 degrees before mixing in with the rest of the ingredients. I use one of those thin, silicone sandwich bags to keep the water out and preserve the egg flavor. That’s a great way to make poached egg for bulgogi too! A Korean friend taught me that trick. If you are using it for poaching, spray a little non stick spray in the bag before poaching so the egg releases fully from the bag afterwards.
Is natto viscous, would you say? Every time you do a toast episode, I rewind to childhood when I'd pan fry some summer sausage, burn some toast, slather the toast in butter, then add the sausage and some cheddar on top for a delicious sandwich. Alas, my toaster oven likes to dehydrate toast but it doesn't burn it The burn is key. Unless you hate burnt toast, which I guess most people do, hah. *goes to look for a small toaster*
OK if you do a pasta recipe or a family recipe show I havea cottage cheese recipe for you. It’s basically pirogi pasta that my grandparents used to make as a quick dinner. Also I think it’s an interesting recipe because most people are used to eating cottage cheese cold as a snack or breakfast food, but my recipe melts it into the pasta. If you haven’t tried a cottage cheese actually melts beautifully into a nice gooey amazing sauce. Or you also could do a whole cottage cheese episode! It doesn’t get enough love!
Sambola, white rice and papadam 😘🥰
@Beryl please try Sri Lankan koththu rotty and egg aappa!
Hi beryl great episode I especially liked the fish ones I normally just have a can sardines in tomato sauce with pepper but tomorrow's lunch will be with tomatoes onion and lime
I'm looking forward to lunch
Great channel love your enthusiasm for all types of food 👍
Toast is awesome...I'd love to know what people put on their baked potatoes...10lb bag of russets staring at me!
Cottage cheese episode? Yes? Yes.
You can use pol sambol with pol roti, rice and curry, kiribath, hoppers, dosa, string hoppers etc etc!! So many applications!! Growing up in Canada I like to have it with pancakes and maple syrup for breakfast as well!! Enjoy!!xx
So Pol Sambol is less of a chutney, but more so meant to be like spicy, tangy fresh sambol (chopped salad type condiment thing). So you should really try making some fresh pol sambol at home if you are able to find dessicate/grated fresh coconut. The other ingredients are lime, chilli powder, tomatoes, and maldive fish flakes. Simply mix all the ingredients together. The fresh version is worlds better than the canned version.
the traditional way of eating pol sambol is with rice
thank you little bear!
Hi Beryl,
It’s such a weird coincidence but I just happened to be in Helsinki at a Finnish restaurant last night and they served Finnish Vorschmack and it was the best thing I had there. Their version was served hot and was more of a stew with lamb and beef along with the fish and served with mashed potatoes. I’m not Finnish, can anyone fill me in on the details? It was so good
hey, beryl . I'm from SRL Lanka if you ask that more variations that you can try cococonut sambol . you can try it with plain rice withe fried eg g you can give a try it if you can make a string hoppers
If you’re ever in the mood for smoked herring but can’t make it to that side of town, most Dominican markets through out the city probably sell it. We call it arenquéis
Arenque* autocorrect lol
Watched for the toast, stayed for the carpet onion at the end :)
I love cottage cheese! My husband refuses to even try it. I used to go savory but during the panini I have gone full on savory with my cottage cheese. I eat it in a really weird way though. I will steam some veg chopped up really small. I love brocolli or cabbage or peppers and onions the best. But then I mix in whatever sauce I am most into at the moment, hot sauce and spicy mustard atre tops right now and the I mix in the cottage cheese. I love it so much and I’m pretty sure it is weird. But I don’t care. On toast with strawberries and a honey drizzle sounds amazing though. I have actually had it on toast before. Yumm
Hi ...i'm malithmi ..
And you asked how you can eat pol sambol ... In sri lanka it is popular to eat it with rice and a curry like chicken ...
A cottage cheese episode might be fun 😋
Canned fish ain't all bad. I grew up eating salmon croquettes. In my family, we always used canned salmon for that.
Beryl you should do a cottage cheese episode 😍