Cooking 5 MYSTERY Dishes From Around the World!
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- Опубликовано: 19 июн 2024
- This video is sponsored by BetterHelp. Click here for 10% off your first month - betterhelp.com/beryl
Thank you so much to Michela, Kerri-Jo, Sherida, Lorna, Aaditya for sharing your stories with us!
Check out the artists featured behind me on my website:
Psychedelic Lens: www.beryl.nyc/index.php/psych...
Georgia Green: www.beryl.nyc/index.php/georg...
My Tea episode I mentioned where I try South African rusks: • How do You Think 5 Dif...
RECIPES
Øllebrød: www.beryl.nyc/index.php/2024/...
Salatat Blankit: www.beryl.nyc/index.php/2024/...
Egg Ball: www.beryl.nyc/index.php/2024/...
Mandazi: www.beryl.nyc/index.php/2024/...
Chokha Bread: www.beryl.nyc/index.php/2024/...
CHAPTERS
00:00 Intro
01:57 Danish Øllebrød (Beer & Rye Bread Pudding)
05:04 Trying Øllebrød
07:27 Guyanese Egg Ball
10:28 Trying Egg Ball
12:09 Nepalese Chokha Bread (Spiced Mashed Potato Sandwich)
15:22 Trying Chokha Bread
16:55 Kenyan Mandazi (Fried Dough)
20:00 Trying Mandazi
22:28 Tunisian Salatat Blankit (Stale Bread Open-Face Sandwich)
25:21 Trying Salatat Blankit
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
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#cookingshow #mystery #gameshow #challengevideo
Being from a "Knödel" (bread dumpling) culture in Germany and seeing both the Øllebrød and the Salatat Blankit made me think that an episode all about stale bread recipes from around the world might be interesting
Oh yes, I would love this! justice for stale bread!
My thought exactly.
same!
Knödel... Oh now I have a craving for my Oma's best comfort food.
YES I was about to say the same thing!! Stale bread recipes episode pliiiiis
2:36 this has big Tasting History “hard tack” energy. I NEED a collab!
Hmm... Yeah, a look at how a current recipe may have origins in history and where it may come from. Or conversely, a historical recipe and where a version of it may still be common in present day.
Oh god yes! I live for all those moments when Max says hard tacks in his video just to see him tapping those two hard tacks together 😂❤❤
clack clack ;D
Thank you for the laugh!
Exactly
Retired cook here... boiled eggs: Start in cold water or shells will crack. Bring to boil, reduce to low low, set timer for 10 min. When ready drain water only from pan and add appx 1" cold water, put on lid shake eggs gently cracking shells all around then dump into icy icy ice water. Let sit to cool then - peel the eggs over the bowl of ice water - dipping the eggs so the water helps release the shell. Works most of the time but sometimes you get those stubborn shells. Protip: stir your eggs while boiling to center the yolk. Great for deviled eggs.
If you tap the egg with a spoon with the right pressure the membrane will break but the shell won’t so when you go to peel the shell falls right off.
@@andreab7445 ok. 200 eggs. GO!
I just cook them for the desired time (works with soft yolk as well). Plonk them in cold running water for 30 seconds and then just roll them over the counter and the shell just falls off.
I was about to comment this! The shell will either fall off in the pot or Tupperware, or it will fall off in huge chunks when you peel!!!
Roomwarm eggs don't crack in boiling water direct. As a chef you had known that
Woohoo! @BerylShereshewsky thank you so much for featuring me and my beautiful country of Guyana 🇬🇾! This episode and channel is such a joy.
Hi Sherida! My grandad was Guyanese and I would love to learn more about Guyanese food - do you have any other recipes you would suggest??
@@platypuspigeon3103 Hey hey! Awesome that you're open to learning more about your lineage! As you may know, Guyanese cuisine includes a lot of curry lol. My favorite dishes to eat are Guyanese-style "curry chicken" and our national dish known as "Pepperpot" (there's literally nothing else like it in the world).
One of the most popular Guyanese food content creators in the community is a creator known as Metemgee. She can show you even more Guyanese cuisine and even has a cook book :). Good luck learning more, and I'm happy to offer more info as well.
@@SheridaSpeaksLive My mum is Guyanese (now UK) and agree, Pepperpot is the most delicious and unique dish, I ❤ it 😊
@@lisastukley7119 Girl, you get it!! Especially around Chistmas time with some delicious bread? Ooof, don't get me started!
A cool idea for a video would be to have someone cook dishes from around the world for you, tasting them blindfolded and guessing where they're from/what the ingredients might be.
And then throw darts at a map to see how close you can get to the country?
@@Erhnam_Djinnmaybe add a "cartographer" in a too small button up shirt to measure the distance of the dart to the correct answer?
@@GarrettMerkin I don't get it. Was my comment dumb? I just meant her friend could try cooking the dishes for one video so she can guess.
@@philippephilippe4665 they're referring to a series that already exists by the Good Mythical Morning guys
@@flavorbritt ok so they’re not being mean.
More MYSTERY Dish episodes!
Agree!!!
Agree aswell!
Dane here. In my grandma's recipe for øllebrød the bread soaks in a lot more beer overnight. Traditionally we use hvidtøl, which is a very dark, but sweet kind of beer and our ryebread is also alot darker. She also added slices of fresh orange and a stick of cinnamon in the soaking, and cooking. We would often have øllebrød for dinner with the whipped cream and have the leftovers the next morning. Heated with cold milk on top. I still love it! You should also try Kærnemælkssuppe or in english, Buttermilk soup.
Your grandmother's version makes so much more sense.
The Belgian Duvel that Beryl used is a more fruity beer, almost banana-ish.
That probably threw the flavor off compared to using the proper beer.
@@NullCreativityMusic Instead of the hvidtøl, you could use malt beer instead. Personally I just like the hvidtøl better. It's a very unique taste. And with not much alcohol. As kids we were allowed to drink hvidtøl at Christmas
To add we do have that super dark rye bread the kind much darker then berly used but unfortunately not all stores sell it and same for the beer it's only sood at selective liquor markets unless you are willing to pay the extra price to order off line@@LouiseLillith
This is also traditional dessert food in Estonia as well. But we also use very dark rye bread, made with dark mollases and dark beer (sometimes Christmas edition beer) and add raisins and cinnamon. Also there is a version with natural apple juice instead of beer.
I like this idea. Instead of having a theme everytime, which is great, you can relax and prepare some unused recipes from older videos.
Beryl, I’d love to see a video where you try out different egg-peeling methods shared by viewers and pick a favorite. I don’t care if someone else has done this; I’d love to see you do it!
Follow it up with a pickled egg episode.😂
Red beet eggs
Amish style mustard eggs
Maryland style old bay pickled eggs
Ramen style eggs
The Ole bar style white vinegar and sugar pickled eggs
Dill pickled eggs
Fun linguistic note: although the øl in ollebrod sounds like German Öl, “oil”, it’s actually cognate with the English word ale.
24:04 The best bread for French toast is stale bread. That's why the French name is _pain perdu_ ("lost bread").
So, when Aditya (from Nepal) was explaining about chokha bread sandwich, I was genuinely so surprised because that's the definition of the regular sandwich that I've eaten since my childhood, here in India (Rajasthan)! Additionally, instead of crisping it in the pan, try making it in the toaster (with ghee, ofcourse!). We use a Toshiba toaster which makes these cute little triangular sandwiches. Love from India. ❤
"We gotta lot of living (zesting) to do..." Bye Bye Birdie, sung by Ann-Margaret, Bobby Rydell & Jesse Pearson in the 1963 movie version💖🐦...didn't even need your hint - one of my ALL TIME favorite movies!!
I was in the play when I was in 9th grade (freshman year of high school in the USA). It was so much fun! (Love the movie too.)
Beryl, here's a tip: when you open a can of tuna in oil for use in a salad, use the tuna oil to make the dressing! It's amazing!
As a South African 🇿🇦 I will defend Rusks until I die! You just need to know how to enjoy it. There is a technique that we learn as children and even my picky eater kids love them. That is my TED talk. Thank you😂😂😂
I agree, in my opinion, she simply didn’t soak it in the tea long enough. It will and does eventually get soft and tasty.
@@ThisIsMissCheekyas a American who is always looking to try new treats & tea's welp looks like I something to try out now and with your tips now I know what to do properly.
Looks like I will add this what to do my son lol because I love introducing him to new treats, drinks and teas from around the world..
He is already well exposed to my mom's Colombian heritage and my dads Mexican American/Native American heritage via through me because I think its imporant to keep family traditions alive ALL WHILE keeping a open mind on exploring what other cultures offer since it's never good to keep ypirself closed off if that makes sense which I have taught my son this its crucial to know... 🌞🗺🤗
I effin cheered at featuring the egg ball!! SOOO good!! Cassava wrapped around nearly anything and fried is an instant win.
And the Chokha sandwich looks life-changing. I'm absolutely going to make this. It reminds me of a levelled-up stuffed paratha with only like 10% of the work. And I agree, amchoor is one of the greatest things!!
I find steaming eggs and immediately putting them in ice water helps. I also pinch the ends after cracking to find the air pocket helps to get under the membrane. I then peel in the ice water. It's not 100% but it helped me out so much.
LOVEEEE THIS IDEA!! All unused submissions from old episodes could also be a great idea. I'm sure you have a huge library!
As usual, a lovely, warm-hearted video. Btw, when you make schnitzel, you dredge the meat in flour and then coat in the egg (and then roll in bread crumbs)
I am manifesting a beer episode, chicken cooked in beer is one of my favorite grandma's dish.
Use your insta pot for eggs! :) 5 minutes pressure, 5 minutes natural release, 5 minutes in ice water. They're so much easier to peel that the conventional method!
I second this! I never hard boil them any other way.
I agree that pressure cooking an egg makes it easier to peel... but I prefer the texture of 2 min egg and 13 (small) 14 min (medium) or 15 min (large) natural release.
@@blue_egger interesting. I'll have to try that!
They're always overcooked and grey with the pressure cooker
Instant pot makes perfect eggs every time!
I wish you did one on Leah’s favourite foods and give her a try on some of the foods
Chef here 🙋🏼♀️ The trick to easy peeling hard boiled eggs is use old eggs. Really fresh eggs are impossible to peel. But older eggs have started breaking down, so the white doesn’t stick to the membrane of the shell. If you do have to peel fresh hard boiled eggs, crack the shell really well, get part of the shell going with your fingers, then use a spoon to go in between the membrane and the white. That being said, if you have farm fresh eggs, under a week old, make scrambled eggs, or sunny side up, or anything but hard boiled. They won’t peel for love or money.
I came here to say the same thing. If you know you are going to be making boiled eggs for any reason, buy a carton and just let it sit in the fridge for at least a week before using 😂
I think the trick is to put room temp eggs in boiling water and then ice bath once the eggs are cooked. It always peels perfectly.
Not entirely true, I have chickens and I boil eggs laid the same day and they peel perfectly everytime. I think it has more to do with temperature. Eggs purchased from the store are already kind of old when compared to when they were laid.
Nothing fancy needed, when you are ready to peel the egg, start at the bottom, Crack a little of the shell off, then slide a spoon under the membrane and just pull it off! Works everytime. Love you Beryl!😊
Please do more of these!! This was super fun to watch, and the recipes were so different. Seeing you completely surprised by the recipes was interesting, too. A real test of your skills, and you passed with many, many stars.
For eggs that peel cleanly like 90% of the time, start with eggs straight from the fridge. Gently lower them into rapidly boiling water with a slotted spoon. Adjust heat so that the water is gently simmering and set your timer for the doneness you want. Hard boiled but not chalky is 10-12 min.
When the time is up, immediately plunge eggs into ice bath. For eggs you want to eat cold, leave in ice bath for about 10 min. For warm eggs (like for topping ramen), a quick dunk in the ice water just until cool enough to handle is good.
Peel under gently running water.
This is pretty much exactly how I do it, but my lazy ass keeps them at a boil, skips the ice bath, and just peels them under cold running water. Honestly I feel like the most important thing in peeling eggs is to crack the bottom first, and then make sure the water gets under the membrane.
Beryl, please look into German dark rye bread (like the Mestemacher packages) for these Scandi rye bread recipes. It is very different than the American rye - no caraway taste. You will enjoy the results even more!
nordic, I think Finns like rye more than the rest of the Nordics
Another commenter said Icelandic rye bread is sweet and cake like. I'm now wondering how many kinds of rye bread there are.
@@dianadeejarvis7074 more than you can count xD German rye bread is very often sweeter than the Danish rye bread I know.
Love these episodes.
Hard baguettes...dampen lightly with water. Pop in the oven for a few minutes...voila, fresh baked bread.
Oh I just said that too but I stick them in the air fryer and they're delicious.
Love these episodes, I'm trying to watch more long content again instead of reels and it's so relaxing
I love appetizers they have such diversity and great flavors. Have you done an appetizer video?
People don't use mashed potatoes in sandwich is new to me 😅. It was the most basic lunch I would take to school, well never got more than half as my friends would take other and I had to eat theirs well happy days.
In Iceland we have bread soup (wich really is a porridge) made with Icelandic ryebread (wich is sweet and cake like), malt drink, lemon and topped with cream. It´s served as desert and it´s super filling. You would need a nap after but. It´s very good.
Okay... now you need a cassava episode.
And in it you MUST include Blumenau sausage fritters from the south of Brazil.
Love your videos, Beryl! Keep up the great work! Fresh eggs do not peel as easily or cleanly. When I know I'm going to be making something with lots of boiled eggs soon I will buy my eggs 1-2 weeks in advance.
Seriously, Bye Bye Birdie is the absolute best! No need for extra hints! Fond memories of watching a high school production with my grandmother. ❤️❤️ Just watch it, it’s amazing.
I would love to see another surprise episode, this was really fun!
Part 2 please. This was so fun.
Already my fave episode of all time😩😩😩
If you want another idea to make with stale bread (rolls, baguettes etc.) try making some german Semmelknödel. Really nice to mop up sauce or even if you have them left over you can cut them in slices and fry in the pan the next day
I'd rather have scheiterhaufen
Hi Beryl, Love all your shows and I learn so much. Thanks! The best way I have found to peeling hard boiled eggs is to peel them under running water. Try it and see if that works for you.
Make this a regular series please!
You know how they say that laughing and smiling can brighten your day? Well, I always laugh and smile watching your videos. Keep it up; you're great!
In the years I've been watching your channel is a miracle that no one has told you to put a little vinegar in the water where you boil your eggs. It makes it easier to peel and it doesn't give it a vinegary taste.
Leiah did a great job! She always does, but it’s nice to see her and her ideas with you! ☺️
11:50 The final dip determines the outside texture. Flour, batter flour gives a matte exterior (think fried mushrooms). Ending with a liquid gives a smooth texture, as in a battered fish or onion rings.. Multiple layers give thicker coatings. A little corn starch or potato or tapioca starch gives extra crispness. Finishing with really lumpy flour that has been used for repeated dipping, gives chicken extra craggy crunchy bits.
It was the wrong type of beer for øllebrød, and that makes a lot of difference taste wise. In Denmark we use a type of beer called hvidtøl. Though the name translates to whitebeer it is actually very dark with a malty and sweet taste. It is low in alcohol usually under 2% ABV. Also Danish rye bread makes it much better - the bread used in the video was too light in color.
Using Duvel (Belgian bitter highly hopped VERY strong beer 9% alcohol) amazed me a bit for using it in a Danish dish. I am proud of this Belgian beer but not for making porridge!
@@Dutchbelg3 Belgian beer is good and even a Danish Carlsberg would be wrong in this dish. I think a Guinness would work for øllebrød, if you lower the amount of beer and then add more water and a little ekstra sugar
I Think vitamalz from Germany would work aswell. But this was not øllebrød at all. It needs a remake tbh. Also we had it with æggesnaps (eggyolks and sugar beaten till pale yellow) aswell as whipped cream when i was a kid.
Curd Nerd! Love it! Thank you for sharing! 🎉
Love this episode!
We need more episodes like this!
😄 The Sunday paper cartoon Blondie often sent mashed potato sandwiches with Dagwood to work for his lunch.
I really loved this episode. The unknown is so fun to see Beryl go through this blind.
Similarly to the chokha bread, I would use my mums leftover spiced potato "curry" (think aloo masala/bombay potato style dish) and repurpose it into a grilled cheese! SO good
I took my hubby there for his Birthday and he loved it! He does not eat fish and still had so many options to choose from. He wants to go back again. Thanks for the review!
things that have helped me,
eggs peel way easier when they are warm so try to cool down the egg to the point where you can handle them.
start by cracking from the bottom where there is air pocket thay will give you a nice opening to peel further
when there is no easy way out, use a spoon that has thin edges and use that to peel.
It is always a good day when Beryl uploads a video!😊
The Salatat Blankit is making me think we need a stale bread episode...
lablebi
I am definitely trying that mashed potato sandwich. The wrapped egg sounds great too and looks tasty. Pass on the beer rye breakfast, as I find beer to be an unappealing flavor, but I adore rye bread especially with those caraway seeds. Your channel is so much fun. Great choices Ms. Producer!
Maybe just try it with water instead of beer, like Beryl said. I bet it’d still be good!
I’m happy that I got to see a Tunisian recipe on this amazing channel ❤ thanks !
I have tried so many tricks to peeling boiled eggs and none of them worked for me until I tried adding vinegar to the boil water. That really made peeling significantly easier.
I love your receipts. Thank you
Yaay!!! You know it's going to be ok, on a Beryl upload day 💜💕🎉
Please do more of these surprise episodes! It was cool to have such a random assortment
Please do a boiled egg episode where you test some of the "easy peeling" tricks people have shared. Obviously, we would also expect some cool new recipes using the eggs you peel
My new favourite dough kneading song: 🎶Good gracious, dough is bodacious 🎶 🔥🔥🔥
All the hits over here
I tap both ends of the egg, and give it a gentle roll lengthwise. The key is to use the side of your thumb to peel, starting on the flat end. It pushes the shell off instead of picking at it. It's all easier if the eggs are wet. I always peel them straight from the cold water and dip them in it afterwards to clean the last of the shells.
Have never heard of the beer/rye dish, but I feel like subbing hard cider would be delicious.
The flour and then egg dip is traditionally used in Korean cooking - try it with fish or chicken pieces and small meat patties. It's really good and somehow 'stretches' the protein while stopping it from drying out without the oiliness of the usual crumbs. Less mess as well! Evidently it's a technique in Persian cooking too. Good food units the world!! Your producer is lovely Beryl - its great seeing you but it was nice to see your other supporting cast member in addition to your cute fluffy sidekick. Cheers from Oz!!
What a great idea ! Make it a regular serie !!
For peeling eggs, one method I use to great success is to crack the bottom of the shell then press gently so that the shell is breaking but still attached to the membrane. I roll it on a counter so that this happens all along the egg. Then, peel in a bowl of water or under cool, running water. The water will seep under the membrane once you start peeling and help separate it from the white.
In Australia we have always used flour before egg to coat food and then the crumb. An unusual flavour you described . I like your videos
when i watch beryl and timmy's takeout on the same day my happiness level goes up 100%
I bet that Nepalese mashed potato sandwich would be really good in a tortilla too, cooked like a quesadilla (I'm thinking less bread/starch would make for a better ratio) but this was a revelation for me too Beryl, nice find!
What I learned recently about soft boiling and peeling eggs (which has worked best for me so far). 1. boil the eggs in vinegar and salt. 2. Ice bath. 3. when the eggs are cool enough, gently roll them around to crack the shell. Start peeling from the bottom (where there is an air pocket) and then take a metal spoon (dessert/teaspoon sized) and gently work it between the shell and the egg. The spoon should be turned so that the bowl of the spoon 'cups' the egg. You still need to be gentle, but I've had nearly most of the shell coms off in one to three pieces once I start with the spoon. 8/10 the eggs come out perfectly and the other 2 are 'fine'. I'm aware I need more practice myself, but this technique is a thousand times better than the usual disasters I used to create. Good luck!
My egg peeling method. Put the cooked eggs in ice water, stir with your hand, as soon as you can stand it start cracking the shells, bonk each end then roll the middle then throw it back in the ice water. Peel them in the water and use it to float away the shells. There is something magical about bonking the egg ends, and water makes the cooked white slippery so you can slide a finger between the layers.
Loved this episode and hope you do it again!! Hugs!!
Ilysm!!!!! I always say this but I'm picky about the content I watch and I literally only watch you and GMM 😂❤❤❤
Great episode!
The Chokha Bread made me chuckle, because a friend of mine once used the phrase "about as interesting as a mashed potato sandwich" when describing someone she thought was boring beyond belief (which I thought was a hilarious analogy). And yet, here's a mashed potato sandwich that's flavorful and delicious.
For peeling boiled eggs, use a spoon! Crack the eggshell a little and lightly run the spoon under the eggshell to seperate the shell from the egg. Saw this on TikTok and 🤯
This is the best way to peel an egg. As a chef and used to have to peel 50-60 soft boiled ( very fragile 4min 30sec cooked ) eggs per day, I guarantee this is the best method🥚😊
I totally agree! A spoon really helps!
I totally agree! Everyone else’s tricks are way to long and complicated to be “tricks” if you ask me.
For peeling eggs - use a metal teaspoon. Just lift the shell and shove the spoon in, lifting the white from the shell. Easy-peasy :)
Great video as always, my tip for peeling eggs is to crack the entirety of the shell and then start peeling, makes it a hundred times easier
In reference to the mashed potato sandwich, u can also make mashed potato fried tacos or flautas.... yummo
I never buy tuna in oil, but I love sardines. Something I made recently with sardines actually used the oil to saute tomatoes and then scrambled eggs with the tomatoes. I warmed the sardines a little and had it with some bread. It was surprisingly good. My elderly cat (she's a month from 16) lost it and stole my food because I used smoked sardines, which are her favorite food.
It was just a silly little moment but I love that you knocked your head first when you went to knock wood because I do that all that time too. One time I had jury duty and while we waited out in the hallway I did that after saying something and I got the weirdest looks! I explained it's a habit since I may not have wood nearby but I always have my head with me.
i'm so glad you liked øllebrød, it really is a particular kind of dish! I definitely recommend using dark beer and real rye bread, the dark brown 100% rye stuff. it's what makes the dish for sure. the kind of bread you get in america as rye bread doesn't really exist here
Best way I have found for boiling eggs perfectly is in my instant pot using a steamer basket, 1 cup water, and as many or as few eggs as you want. Set on manual, low pressure, for 5 minutes and natural release for 5 then plunge in cold water for 5 minutes. Hasn’t failed me. Good luck, Beryl.
Add a good amount of salt or baking soda to boiling eggs & I put whole pot in sink under running cold water for 10 minutes, or soak in ice bath, peels almost perfectly! Have fun trying all the new tips❤
I loved this episode!
I love your Goblins shirt, I was trying to do a Google search looking for one for myself! That yuca egg recipe looks delicious.
I liked seeing Leah in this episode and your interactions. I hope to see her more in the future 🤍
I use a wet teaspoon to peel boiled eggs, it works very well because it slides between the shell and egg easily.
The bread you used for Øllebrød was unfortunately not the right kind. Ryebread in denmark is much darker and more firm. I dont use beer when I make øllebrød, but im afraid the beer also was quite different from what would be used. Good try though. I serve it for dinner as the main dish.
Fellow Dane here. I'm curious how you make øllebrød without beer? Doesn't it take away a lot of the taste that is øllebrød?
I've never made a mashed potato sandwich before, but I have made a potato salad sandwich a couple of times. Also, I have had potato chips and French fries on sandwiches that also had meat in them before.
My hack for boiling eggs is to poke a small hole in the wide end of the egg first. Then you can start them off in cold water if you like. But I bring the water up to the boil & put the lid on the pan & take the pan off the heat. 4-5 minutes for soft yolks, 5-6 minutes for jammy yolks or 10 minutes for hard cooked. Since I don’t have a freezer with an ice maker, I put a metal bowl with water into my freezer about 20-30 minutes before I poke the hole on the eggshell. Then by the time, I’m ready to drain the hot water my cold water is almost frozen. It might have a light skim of ice on the top. I sometimes will slosh the drained eggs in the pan before putting them into the cold water. I let them cool down completely before trying to peel them. They should peel very easily this way
After boiling your eggs put them in ice water for a few minutes, this helps seperate the whites from the shell. I crack them on the top and bottom, then roll the egg on a counter to crack the rest of the shell. Usually i start peeling from the top or bottom and the middle shell should come away in one continuous pull, and dunk in the water to help release the shell and wash off any shards before eating.
I first learned about "Øllebrøt" from the Danish movie "Babette's Feast"... Such a great movie!
I need more Beryl singing famous songs to food related lyrics!
another enjoyable video!
that viking dish, I could see Max on Tasting History doing that one
I haven’t tried the maggi hot sauce yet, and I’m looking for it this weekend, but Filipino banana sauce is really, really good too. I’ve hardly used my usual ketchup since I bought it.