I would be interested in some frugal/struggle meals from around the world. It is very relevant today for a lot of us. "Depression" recipes in the US are still shared and used. Thank you for your time and the communities telling their stories with food. I look forward to many more meals :)
I found it! Florek was using a specific name their grandfather called it, "maczka". I found that the word by itself with a spelling change is "mączka" (MONCH-ka), which means "meal" (e.g. "cornmeal") or "flour". It led me to find a recipe in Polish: "Jajecznica z mąką", or "Little eggy thing with flour". That specific string is everywhere! So now, this Polish breakfast food can be more accessible to any who want to try it!
i assumed it was mączka right when i heard it, it sounded maybe misheard in childhood and probably passed on like that, bless. also, i’m Polish and have never heard of it, but seeing the ingredients makes sense.
For me as a German it sounds like "Matsch" (mud). Florek tells that he ate it in the mountains with his grandmother. So it might be, that it is a "mixed" up word, mixing up German and Polish (or other) origins.
American here who has never had this, but I wonder if to elevate this a bit, if using bacon grease to cook it in , and perhaps some spring onion greens on top would bring this a bit forward in flavor? Often bacon grease has been saved to flavor other dishes and to use the oil, so I'm sure grandmothers and grandfathers would have done that, as well as the grease from any sausages that might be had. Of course, the more simple is for the hard times.
Struggle meals! What an idea to get people talking! I’d love an episode where people contribute recipes from their grandparents and great grandparents (possibly even farther back!) dedicated to what they ate in hard times. Also Beryl, you have an instant pot! Stock is super easy and much faster when you use that!
I used to clean house for this 101 year old Lady, Mildred Miller, and she gave me this recipe they ate from the depression times called "Rivel Soup". I haven't made it yet, so I can't report on it's taste, but Mildred would make it whenever she was sick or had a bad day.
It was a funny episode for me, a hungarian girl, because "maczka" is pronunced exactly the same as our word for cats "macska". So when I heard "I ate maczka for every breakfast" I was like... Excuse me, WHAT? 😂
I was wondering whether it was sort of an important hungarian recipe maybe? But I can't think of something that would resemble it. My parents are from HU/RO so there was a chance haha
BERYL can you do a video series on "Struggle meals" or depression era meals or wartime meals? Because with this craziness with Insane prices and low pay rates in America RN it would help SO MANY people cope with food scarcity with Flavor.
Wow i wasn't expecting Galette Saucisse to be on any cooking channel ever haha ! This dish is originialy from britanny in France, since this is where buckwheat crepes are from. If you want to recreate the dish at home i would really advise you make the batter a bit thinner than shown here, the crepes will be easier to spread around using the swirl method Beryl used, and the best tip i can give is to make the crepes in advance, then when you want to eat breakfast, reaheat your pan and the crepe with it in butter, put the ingredients in the crepe and roll the galette inside the pan so that the crepe becomes crispy ! This is the biggest advantage of having buckwheat instead of wheat flour, it has more starch and no gluten, meaning you can make it very crispy when cooking it, unlike the soft wheat crepes.
If the idli batch turns out to be hard and not fluffy enough then you could cut them in bite size pieces and make idli fry. You can find many recipes for it online. Happy eating 🙂
I tried to Google some alternatives for Maczka and I’ve found an Old Polish recipe for “Prućka” which seems to be just that. Florek, great job recommending it to us!
Regarding maczka, my Romanian grandmother passed a similar dish down to my mother and to me: Instead of wheat flower she used polenta. Only three ingredients, polenta, egg and milk. To make it tasty, heat the polenta in the pan without oil until it starts to smell like popcorn, then add milk and the beaten eggs, salt and pepper. Delicious!
This confuses me a little bit. By polenta do you mean mămăligă or mălai (cornmeal)? I guess I'm just struggling to imagine how polenta can start smelling like popcorn, but maybe I'll just have to give it a try and see for myself :))
Hey Beryl! I’m from Kansas, and I’ve seen a friend of mine make Maczka! She has a long line of Czech heritage, so maybe that will help explain the origin of that dish. She didn’t call it that I don’t think, but she said she grew up eating it for breakfast! What a small world!
That first Québécois guy made me so happy ❤️ I never ate those galettes growing up but it still feels emotional to see my culture on screen. Thank you ❤️
@@KateS1980 En Gaspesie on appelle ça des ployes, mais j'ai su qu'il y a des gens de d'autres régions du Québec qui en mangent aussi. Je me demande surtout pourquoi elle ne l'a pas fait avec de la mélasse comme le gars disait dans le vidéo.
Beryl, first and foremost, love love love your show, who doesn't. Secondly, Indian here and my tips for a great idli comes from my 75 year old mom who is sitting next to me and watching this episode with me, so yes you can trust it. The water at the bottom of the IP should only be so much that it doesn't drown the first tier of idlis at the bottom, better yet skip the bottom most tier and add water freely so, the idlis at the bottom don't get soggy. Then, add some poha or beaten rice to your mix it makes it the batter ore fluffy. Lastly, keep the IP on steam and turned on with steam valve open for like 20-30 mins particularly for a idli pan like yours (tiny) so that they are cooked all the way. Another thing to note is, when the batter is made at home it is a labor of love and we add some methi seeds (fenugreek, no idea why they are called that) to improve the fermentation process, not the case in store bought in which they replace it with baking powder. Hope you enjoy the humble idlis :D. Well I have to also say Beryl, I why the zucchini into sambar, you also get a sambar mix of vegetables in the indian grocery store, so much better to use instead, just saying :)
Galette saucisse is also a very Breton thing. Bretonny was one of the poorest regions of France and people massively left for richer provinces of France. They also went abroad, including to Québec, which would explain why you'd find a variation of galette-saucisse on the other side of the pond ;)
A dump and cook dish episode would be so cool. Something satisfying about just dumping the ingredients in, stirring, and boom food. Like dump cakes. dump and go casseroles etc. everything canned or boxed because some people have a hard time accessing fresh foods.
It’s funny how some people really like quickie dump and go style stuff, and then there are people like myself who can’t handle that kind of homogeneity in food.
@Rose you think? i know of people in Russia, Philippines, Finland, UK, and Canada doing this! I think there are many countries who rely on canned/frozen/dried products.
About the Balaleet. You're right about the scrambeled eggs part. My mom usually fry minced onions and crack eggs on it and make like a oniony scrambelled eggs then mixes them with the balaleet. It tastes much better.
While making MTR idle it’s good if the curd is slightly sour … helps ferment it a bit. And the consistency must be thicker than a dosa or pancake batter or more like your cake batter … consistency is also very key ! Needs some try .
Canadian here. I have galette saucisse a few times a month, and they're delicious. But pair them with spicy mayo, a drizzle of maple syrup, and some chopped kimchi? They're 🔥🔥🔥🔥🔥🔥🔥❤
Wow I didn’t know Quebec had buckwheat pancakes. Galette looks a lot like memil jeonbyoung (메밀 전병 literally buckwheat crepe in Korean) which is a popular delicacy in Korea. It’s always exciting to learn my chosen country Canada and my home country Korea have something in common. Especially after living in Vancouver for the last 20 years. 🎉
It's originally french for Canada and they brought it over. In my country, the Netherlands we have it also, but we usually mix the buckwheat with plain flour nowadays to make it a bit lighter. We usually make bigger pancakes, pizza size, and then a whole buckwheat pancake is a bit too much. 😆
@@007carot y'a un ami qui m'a dit que les ployes c'est fait avec de la farine de sarrasin vert, et que la galette c'est le sarrasin foncé qu'on retrouve un peu partout - il est très fier de ses ployes du nouveau-brunswick ! Mais ça se peut très bien que ça change selon les régions. Dans ma famille , des deux côtés c'est galette (Estrie et Mauricie) et on n'a pas de farine de sarrasin vert - , je serais curieuse de voir pour les autres régions du Québec !
If your idlies are hard you can just break them up and make idly upma by sautéing Spices with Onions and mix it with the idly crumbs and you now made an Idly Upma Successfully, It’s very delicious.
Yes. “Struggle meal” episodes please. Plural. Also I lived this episode. Oh! Gluten free options from around the world! Like, how buckwheat is used and such ❤
Your videos are like a hug. Very comforting. The way you edit with the contributor describing the dish with images of you making the dish is special. I’m sure it’s a lot of work but it is really effective.
soooo delicious, sadly I cant handle fermented foods, but thats one of the things I am the most sad to have lost since I descovered that foo intolerance
With regard to idlis, I treat them much like one would treat dumplings. Closed basket steamer, cook until they are done. Idlis do not need to be cooked under pressure. So any steamer/ double boiler will work. You just need to do it once to figure out how long your setup takes. There is a dedicated idli cooker pot available, but even though i have one, I seldom use it. The easiest way is to use the idli plates in a crockpot with an inch or so of water at the base and using a lid that tightly seals everything so as to retain all the steam inside. It can take anywhere between 10--15 mins. Make sure the heat is low, this gives you both softer idlis but also flexibility in case you have to step aside for a second.
I’m Vietnamese and so glad you got to try Hu Tieu Nam Vang. You choose a great soup base powder. You should be able to find any Quoc Viet soup base products at any Asian grocery store if not then any small Vietnamese grocery store.
I'm a Québécoise but I have family in New Brunswick. I had no idea Quebec had a buckwheat crepe we called them "ployes" like my New-Brunswick Grandma! This channel will always teach you something even about your own culture! Thanks Beryl!
Ooeehh and the Polish bread! It's sooooooo gooooooood-ah ❤ Our Dutch bread is so soft and airy, you can't even spread cold(er) butter on it. I like to go to the Polish supermarket in my town next door, but I always end up buying many more Polish goodies haha. I love their kitchen and culture. ❤
I'd love a cookie episode. You could also limit it by type if you wanted, like cookies to have with tea or cookies for a certain holidays. Also, if you look it up, there are Beryl chocolate chip cookies.
I've never heard of Maczka, but I have a strong belive, that you can't go wrong with egg, milk and flour - no matter what the ratio is, it'll be fine. I was also thinking about a hot sauce, maybe some greens and cheese. Maybe you can create a slavic shakshuka this way ;)
I agree, you can't go wrong with eggs, milk and flour - French crêpes, Dutch pannenkoeken, British Yorkshire pudding - so many different variations, toppings, fillings, and sauces/condiments 😄 And now Polish maczka - another one for me to try 😊
@@andrewjohnston9115 Lol 😄 I would definitely eat that very happily, but I would probably more likely go for pannenkoeken with cheese and sausage or bacon, (or maybe sometimes with sweet toppings). Whatever, it's a really good combination of 3 ingredients 😊
I love the idea of a struggle meal episode ; my first thought however when reading the term “struggle meal” was a dish I crave when I feel sad/down but I know keep eating is necessary and trying to keep it balanced 😅 I think both ways could make beautiful episodes
I'm not Indian but my husband is. We also use MTR (SIL gave them to me) and we love it. I also failed so many times before I succeeded. I usually only add yogurt, no water. I also let the batter sit for 2-5 min before steaming. I bought an idli pot that's like a pressure cooker and I found that putting over high heat will ruin them. Mine is on medium heat and I steam them for a lot longer than the package says too. Mine come out great everytime now Also, I wonder if your low fat yogurt has something to do with it.
Some cracking dishes there - well presented as usual. You have some terrific followers. Special props to the Canadian chap. I'd love someone Galette Saucisse for brekkie.
Steam the idlis in the instant pot but don't let the pressure build up otherwise idlis are too hard: Place the idli stand in the instant pot. Close lid and keep in steam mode in venting position, and press start. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer.
I second this! Another thing that also worked for me was pressure cook mode, where you start off by sealing the vent until the timer starts, and THEN let it start venting. This gives similar results as steaming all the way with the vent open, but there is less risk of losing all the water in the instapot which can lead to a burnt bottom. However, venting it in steam mode all the way is definitely more hands-off if you use enough water. In both cases, I set the timer for 10 minutes, and it works.
When Martha Stewart made Balaleet I was floored from how such an obscure dish from my region made it to Martha (cuz it really is a quirky home dish from our grandmothers' early days pre-oil wealth, making stuff from whatever in the pantry, and a breakfast sailors would eat while on pearl diving voyages, all carbs and sugar, not something we serve to tourists usually because then idea of sweet pasta is a little ew) but I musty say seeing you do it filled me with pride! Love you Beryl xxx
there are quite a lot of very similar sweet noodle dishes I came across in "oriental" cuisine, it is very traditional. A few examples: -Meethi Seviyan from south india -Faloodeh from persia -Kunafa from turky -Shemai from bangal less sugary bust still sweet is also a trend in eastern europe and therefor ashkenazi jewish cooking, vereniki filled with blueberries, noodles with poppy and milk, sweet noodle kugel . . . germany has "schlupfnudeln" that are most often prepared sweet noodles and sweet is only weird to the "modern" eye.
Thank you! Like you I'm a New Yorker who loves to explore the world through food -- I love how our home is a place where you can try Laotian and Cambodian and Georgian and Trinidadian food, love learning about the world through your channel
these were all such fascinating dishes. thank youuuu for featuring us, Beryl! 🤎🤎🤎 that idli, sambar and PODI combo looks delicious. I'm with you on having a go-to breakfast, my go-to is a sunny side up with PODI sprinkled on top. Based on the day, I'll usually vary the PODI I use 🤤🤤🤤
Hi from France where we eat galette saucisse in a tooootaly different way. It's a quick meal mostly cooked in Bretagne. You first put the galette, then some cheese, caramelized onions, a drop of mustard and a large sausage. Roll it and eat it on the go for lunch. These are often soled at music festivals or cultural events. They're cheap and good, and pair well with a cold beer. No molasse, no coffee ^^'
I grew up on a version of maczka that came from my english miner heritage. We just call it egg gravy served on toast. Great with a little cheddar on top or salsa.
For idli - Boil water in the idli pan with lid closed. Once the water comes to rolling boil, add the idli plates with batter, close it and reduce the heat to medium. This prevents the water not to evaporate fast. Helps to cook idli softer.
Hi Beryl! South Indian here, I think the problem can be from instant mixes rather than the instant pot. I usually ferment the batter from instant mix (leave it on the counter over night) usually gives much better result than making batter and immediately making idlies. And cook idlies no more than 10 minutes. Hope this helps😊
I really Like SmorgasBORG but that is a whole other thing! LOL Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". Wikipedia
This is the second video in the last few weeks with a soup! A while back you were like 'would the soup people like more soup?' and you know what: as a soup person: yes! A soup video would rule! I'd get my mom to finally write down her sausage and greenbean soup recipe, finally.
Idlis remind me a lot of a type of Chinese steamed rice cakes called “Paoba” or “泡粑” (a version of Fa gao)! They also taste slightly fermented but the difference is that they don’t contain lentils. I wonder if they are related somehow and hope that I can try idlis one day.
Idlis are of manh types. The most famous would be Rice idli and Rava Idli. Rice idlis are lighter compared to Rava (semolina) Idlis. I am weirdo so I like oats idlis the most.
The Maczka reminds me of a southwest German dish we call "Eierschmier", basically "egg spread". It's very similar, but the base is usually diced bacon, then you put the milk, egg and flour. We also eat it with sourdough bread. Where I'm from it's usually made when drinking or after a night out for the rest of the fest, as you can whip up a large quantity very easily and most people in a village will have everything you need in the pantry. I remember fondly being crammed into a kitchen while enjoying a last beer and Eierschmeer, before toddling home in the light of a new day.
Throwback moment here for me as Mascka was mentioned. I’m from Germany and my Grandma occasionally mentioned „Eierbrei“ (egg porridge) on wich she was eating and raised when she was a kid or young woman around and/or after WWII. She never handed an exact recipe, but she talked about 1 Egg lasting for the whole family by adding a ton of milk and/or water and some flour. I’m pretty sure considering that it probably was buckwheat, rye or spelt flour, cause it was cheaper and easier to get around that time.
The vermicelli dish (balaleet) reminded me of "sewayien aur aalu" that we make at our home, it's very similar in its sweetness and there's also a similar savoury addition to it but instead of eggs it's spiced shallow fried pieces of potatoes, the spices are the common Indian ones turmeric powder, red chilli powder, coriander powder, and salt (I am unsure if this is all, but that's all I remember) Unfortunately Idk the vermicelli preparation, so this is all I can tell for now.
I happily use soup bases and carton stock when cooking. I think its more important to eat good, nutritious foods with a pre-made stock than to eat overly processed food when in a hurry.
I asked a friend of mine who's of Polish descent, and she asked her parents about maczka. She had this to say: "Okay! I have asked the parental units, and have regional sorta feedback, which was fascinating to hear! Neither have heard of maczka, and my dad hadn't heard the meal in general. My mum, however, has, and apparently even made it when we were younger ( though I do not recall it at all). She'd been born and grew up closer to the Silesian region, but said her dad had called it szołtaj-bołtaj! Her side of the family was from the east though, where like, it was technically eight different countries over the span of the last century, so a hodge podge of different influences. She was delighted to remember all that, so thanks for bringing a smile to her face!! :D"
About "Maczka". My mom makes this dish very often but calls it just "omelette". I was confused because for me it looked like scrambled eggs with flour and milk. In Germany and Austria they have something similar but sweeter version. Kaiserschmarrn.
Similar to the maczka, my Appalachian grandma always made scrambled eggs with milk and torn bread (usually the heel.) All of my most nostalgic meals are hold overs that her parents grew up eating during the Great Depression.
Hi Beryl being a person who struggled getting idli right as I made it from scratch.. I can use idli rawa and urad daal (white lentils) in the ratio 1:1 soak them separately for 6-8 hrs. Grind the lentils into a fine textured thick paste. It's important not to make the batter thin. Then remove all the water from the soaked idli rava and mix it with the lentil paste. Add salt to taste and mix it thoroughly. Cover it and keep it in warm place or in oven for fermentation. In winters or colder days add half cup rice flakes while u r grinding the lentils. If the batter becomes thin.. make dosas..
Never used idli mix but one thing that might work is to let the batter rest for 5-10 min. It might soak the water and then you can add a little more water if needed to make it flowing consistency. Idlis cook hard mostly because of lack of water and doesn't rise because of excessive water. You can also try rawa idli premix. I think those fluff easily.
Vietnamese dishes are so balanced. All dishes from South East Asia are like that because of the principles of Thai cooking: sweet, sour, salty and bitter.
Oh Beryl. Where to begin. I freaking love your channel. I’m not sure how I stumbled upon it but you are a delight. I love your enthusiasm, your honesty, the art you feature, your husband, the vintage dishes… I could go on and on. Keep up the great work. I’m so intrigued by your audience as I’m a “hitting my senior years “ Canadian gal…..so much to celebrate in your diversity I’m damn sure. ❤️🥰👍
for idli, if they aren't fluffy then you can add half a teaspoon of baking powder or eno, they will definitely rise. it's a trick we use whenever we make instant idlis. do a tester one before cooking whole batter too
Interchangeable breakfast desert isn't that wierd in reality. There is little difference between some kinds of cakes and muffins if you look at the recipes. I mean blueberry cake and blueberry muffins are the same thing. My brother and I were allowed to eat carrot cake for breakfast occasionally as a kid. And fruit pastries are no different from a pie, beyond the fact that the pie will likely have more filling, and the breakfast pastry will have more crust. We were allowed to eat pie for breakfast occasionally as a kid too. Cookies (yeah, but not all types) There is little difference between an oatmeal cookie and a bowl of oatmeal especially with dried fruit etc in it. The same with peanut butter cookies, they are just peanutbutter on toast. Even better with dried fruit, which is the same as adding jam to the toast. My parents often sent my brother and I off to the school bus with two oatmeal or peanutbutter cookies if we had no time to fix anything. The only thing that categorizes these (in the US, other cultures categorize things differently) is marketing. Like quiche and an omelette, they are the same thing more or less but most people would eat the omelette for breakfast and the quiche for lunch/dinner.
Beryl, in regards to broth, I highly recommend making your own chicken broth in the instant pot. All the beautiful benefits of homemade stock without any of the work. I use chicken wings or thighs for maximum collagen and flavor.
Thank you for another inspiring video Beryl! Off topic, but I caught a glimpse of The Wind-Up Bird Chronicle book… I’m currently in the middle of reading it after hearing Patti Smith talk about her love for it at her Portland book tour stop! Also, I love EVERYTHING about your new website…. makes me happy to see all the pictures and the stories and the colors- what a treasure! Such a great resource, thank You! ❤
I grew up with maczka too. Sława! Also from the Silesian (Śląsk) region. Certainly, potato pancakes were my favorite dish that my grandma made all the time.
I looove idli. Being Hispanic rice and lentils are right up my alley, but with sambar? Amazing!! I had no idea they sell prepared powders. Definitely going to hit up the Indian market here sometime soon!
Actually most of the hu tieu ingredients look like they can be prepped in advance or freeze pretty well, so if making the pork stock is just adding to water and boiling, the assembly could take 10-15 mins. Reasonable timing for a weekday breakfast, I'd say!
Galette saucisse is an extremely famous stadium food in Britanny, France. There's even a song about it (Galette saucisse je t'aime). Traditionally you make it with just buckweat flour, water and salt (and sometimes egg). Funny to see it as a breakfast food in Quebec.
Il y a eu pas mal de Bretons qui ont traversé de ce côté-ci de l'océan ! Y 'a même pas mal de gens dont le nom de famille est Breton , au Québec. Et on est clairement du côté beurre salé de la vie ! Je n'ai jamais mangé de galette saucisse, mais de la galette tout court, ça oui. C'est clair que j'essaie ça sous peu - on verra si après je chante Galette saucisse je t'aime haha !
Hello from United Arab Emirates! Yes, you can do scramble egg and mix it with the vermicelli noodles for balaleet, some people also add caramelized onion to it which I personally like 😋 I hope others will have enough courage to try it and enjoy it too
Beryl, dear, I have found when I cook new time consuming dishes, the more often I cook them the easier they become. Sometimes there are things that you can double up on and get done quickly once you know how to do it. That Vietnamese soup looks like something that would be good to do a couple of times and then to see if it’s a pain in the morning. I know it looks like it would make great lunch though!
For the balaleet my husband likes the egg unseasoned, I like it peppery and salty. At my grandmas the would saute onions until slightly golden and egg and mix it in the vermicelli, because the onion becomes sweetish. I agree it is quirky, but I love the sweet salty combo of this dish.
My grandmother's struggle meal is something that they made up and doesn't really exist. They were German immigrants, so it had that influence, but its a stiff dough made of egg, flour, salt, and milk, then rolled into long pencil-thin logs, which are cooked in a pot of milk that's been thickened with the flour you used to roll the dough and a little sugar. The milk gets super thick and the 'noodles' get the best texture. It's eaten with a side of venison (which came from the deer they hunted and was their main source of protein). I made it for my husband for the first time and he said it reminds him of when you skightly undercook your pancakes (in the best way, lol). I have fond memories of rolling out the dough with my grandmother, who passed away recently. Almost every ingredient came from their farm or the woods. My great grandparents spoke very little English when they came to the US and it was the Great Depression, so they made this dish that we call Rainworms. If anyone knows what German dishes this may have taken influence from, I'd love to know.
What appeared in case of Beryl's was either the idli steamer wasn't greased enough or the idli weren't steamed enough. An easy way to fix the greasing is just putting one teaspoon of oil per depression and coating with your fingers. It's messy but it does the job well. If it appears over oily it's totally fine as long as it's not pooling in the depression. To fix the undercooked idli, just steam for longer duration. Start with rolling boiling water and place your steamer. Depending upon the depth of idli mould and the capacity of the instant pot, it can take up to 20 mins. Just use a clean fork or knife to test doneness like one does for baking cakes.
OH YES, i lived in Tamil Nadu for several years and Idlis are my 2nd fave breakfast. My first fave is from there as well, Paper Dosai with potatoe masala, and coconut chutney , yum yum
Was watching a video on organizing your bathroom cabinet when I got the notification for a Beryl video. Yeeted right on out of that bathroom cabinet video, yep!
Hello Beryl, for the not so much pillowy idlis, you can cut them in biite size pieces fry them nd toss them in gunpowder nd have them as fried idlis paired with onions. Or you can make idly upma which will be delishhh.
My Mom grew up in East Germany right at the Polish border after WWII and they had their version of Maczka, Mehlsuppe-thinner and only one egg among 4 people. She hated it and I never had it. She had a Scarlett O'hara moment once she got to the West--"never again!"
Same with my grandma who grew up in WW2. They ate swedes almost every day and she absolutely detested them later on. She always said "Who eats that? That is war food."
I totally understand your homemade stock argument. I started using Better Than Bouillon and I'm convinced. Better than I could make should be their commercial.
If not instant pot, you can use a pressure cooker and place the idli mould tray inside with water just as you pointer in instant pot, 15-20 mins is ideal for perfect idlis!
I'm super happy you loved the galette de sarrasin yay! There was an issue with my submission so I resent it hence the mix up between molasses and all. Either way I think she nailed it and super happy she loved it! I enjoy it just simply pork breakfast sausage wrapped with a galette then dipped in molasses. paired with coffee of course;)
I am from Greece i rarely eat breakfast and if i do it also depends the season that am currently in at spring am more lucklie to have greek yogurt with honey and almonds ( yes i do eat more staff i just say the ones i eat the most as breakfast) at summer its almost always melon , watermelon, egg figs( best kind if figs in my opinion) and vanila fruit! ( I do directly translation from greek to English so the staff am saying may have another name in English normaly ) at autumn 80% am having bread with marmalade and milk with honey and at winter mmm probably just herb tea because i find the days too short to have 3 meals a day
Hello my Greek friend…your reply was so honest and realistic. As an Armenian, I too have very similar breakfasts. Sometimes I like to add fresh farmers feta cheese and tomatoes on toast when in season…but our breakfasts are very simple and satisfying. Hope to visit Greece soon!
Hey Beryl! Maybe you could do a video on struggle meals? Would be cool to learn about hyow different countries delt with food shortage/poverty. Its just a suggestion of course
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Check the description for recipe links on my new website!! www.beryl.nyc
Its so nice to think that the maczka recipe from Florek it going to finally appear on a google search 💖
I would be interested in some frugal/struggle meals from around the world. It is very relevant today for a lot of us. "Depression" recipes in the US are still shared and used.
Thank you for your time and the communities telling their stories with food. I look forward to many more meals :)
maple syrup?? asks the Canadian.
Thank you for the website. I can’t wait to try some of the recipes.
I typically eat some scrambled eggs and thick cut texas toast. I can't do the runny eggs.
I feel like we need a "struggle meal" episode!!
Yes
So true. Red beans and snap beans with sausage for me.
I came to the comments to write the exact same thing!!! Probably not the easiest episode to develop, but oh so important!
Just wanted to write the same thing!
Yesss as a south african we have loadshedding and bro we had to adapt to cooking without electricity
I found it! Florek was using a specific name their grandfather called it, "maczka". I found that the word by itself with a spelling change is "mączka" (MONCH-ka), which means "meal" (e.g. "cornmeal") or "flour". It led me to find a recipe in Polish: "Jajecznica z mąką", or "Little eggy thing with flour". That specific string is everywhere! So now, this Polish breakfast food can be more accessible to any who want to try it!
I also found it (or at least something very similar) under the name Mennonite Scrambled Eggs.
i assumed it was mączka right when i heard it, it sounded maybe misheard in childhood and probably passed on like that, bless.
also, i’m Polish and have never heard of it, but seeing the ingredients makes sense.
I was confused at first but then realised my family calls it klepok! I come from the greater poland region
For me as a German it sounds like "Matsch" (mud). Florek tells that he ate it in the mountains with his grandmother. So it might be, that it is a "mixed" up word, mixing up German and Polish (or other) origins.
American here who has never had this, but I wonder if to elevate this a bit, if using bacon grease to cook it in , and perhaps some spring onion greens on top would bring this a bit forward in flavor? Often bacon grease has been saved to flavor other dishes and to use the oil, so I'm sure grandmothers and grandfathers would have done that, as well as the grease from any sausages that might be had. Of course, the more simple is for the hard times.
Struggle meals! What an idea to get people talking! I’d love an episode where people contribute recipes from their grandparents and great grandparents (possibly even farther back!) dedicated to what they ate in hard times.
Also Beryl, you have an instant pot! Stock is super easy and much faster when you use that!
I used to clean house for this 101 year old Lady, Mildred Miller, and she gave me this recipe they ate from the depression times called "Rivel Soup". I haven't made it yet, so I can't report on it's taste, but Mildred would make it whenever she was sick or had a bad day.
It was a funny episode for me, a hungarian girl, because "maczka" is pronunced exactly the same as our word for cats "macska". So when I heard "I ate maczka for every breakfast" I was like... Excuse me, WHAT? 😂
Lol. Well it's a change from dogs 🐕 🦮 🐕🦺 🐩 🐶 🌭
I was wondering whether it was sort of an important hungarian recipe maybe? But I can't think of something that would resemble it. My parents are from HU/RO so there was a chance haha
I am Slovak and I fully second this statement :D :D :D
I'm Hungarian too, they can keep their maczka, I'll have a langos😂
I think adding the Paprika Butter to it would enhance it.
BERYL can you do a video series on "Struggle meals" or depression era meals or wartime meals? Because with this craziness with Insane prices and low pay rates in America RN it would help SO MANY people cope with food scarcity with Flavor.
Wow i wasn't expecting Galette Saucisse to be on any cooking channel ever haha ! This dish is originialy from britanny in France, since this is where buckwheat crepes are from. If you want to recreate the dish at home i would really advise you make the batter a bit thinner than shown here, the crepes will be easier to spread around using the swirl method Beryl used, and the best tip i can give is to make the crepes in advance, then when you want to eat breakfast, reaheat your pan and the crepe with it in butter, put the ingredients in the crepe and roll the galette inside the pan so that the crepe becomes crispy ! This is the biggest advantage of having buckwheat instead of wheat flour, it has more starch and no gluten, meaning you can make it very crispy when cooking it, unlike the soft wheat crepes.
I'm anaphylactic to buckwheat and thus feeling like a disgraceful Canadian!
@@taraoakes6674 La Creperie de Paris!
Didn’t he say it was dipped in molasses? That sounds amazing but I didn’t see the molasses in Beryl’s version.
@@KateS1980 That's horrible. I do hope you get treatment. Won't make you lees Canadian though, only maybe slightly less Québécois. 😉
@@KimLaneMiller I heard that too 🤷🏼♀️
If the idli batch turns out to be hard and not fluffy enough then you could cut them in bite size pieces and make idli fry. You can find many recipes for it online. Happy eating 🙂
OMG, I love Idli. My Grandfather used to make them for us. We ate them with curry or sweet with sugar.
@@LearnGermanwithMarzipanfrau oh wow! I am glad you enjoyed it!
Ya and that also is very yummy❤
I tried to Google some alternatives for Maczka and I’ve found an Old Polish recipe for “Prućka” which seems to be just that. Florek, great job recommending it to us!
Regarding maczka, my Romanian grandmother passed a similar dish down to my mother and to me: Instead of wheat flower she used polenta. Only three ingredients, polenta, egg and milk. To make it tasty, heat the polenta in the pan without oil until it starts to smell like popcorn, then add milk and the beaten eggs, salt and pepper. Delicious!
What did she call it?
@@kadikaado Nothing 😅it doesn't have a name, it's just this easy dish you can make.
Yummm!
That sounds delicious!
This confuses me a little bit. By polenta do you mean mămăligă or mălai (cornmeal)? I guess I'm just struggling to imagine how polenta can start smelling like popcorn, but maybe I'll just have to give it a try and see for myself :))
Hey Beryl! I’m from Kansas, and I’ve seen a friend of mine make Maczka! She has a long line of Czech heritage, so maybe that will help explain the origin of that dish. She didn’t call it that I don’t think, but she said she grew up eating it for breakfast! What a small world!
That's really neat! Do you know the name that she uses for that dish? My partner studies Czech history and they're curious.
@@justjan147 ask about special orders at your local grocery or health food store. They may require that you purchase an entire case though!
Hello! I'm from Czechia and I live near Polish borders. I've never heard of maczka before though! This food is really a mystery haha.
That first Québécois guy made me so happy ❤️ I never ate those galettes growing up but it still feels emotional to see my culture on screen. Thank you ❤️
They look really good! Might give it a try☺️
I'm anaphylactic to buckwheat and feeling like a disgraceful Canadian (ex-Montrealer)!
Je connais la galette de sarrasin, mais j'ai jamais vu ça avec la saucisse pour déjeuner, je serais curieuse de savoir de quelle région ça vient!
@@lelou12 Peut-être L'Acadie?
@@KateS1980 En Gaspesie on appelle ça des ployes, mais j'ai su qu'il y a des gens de d'autres régions du Québec qui en mangent aussi. Je me demande surtout pourquoi elle ne l'a pas fait avec de la mélasse comme le gars disait dans le vidéo.
Beryl, first and foremost, love love love your show, who doesn't. Secondly, Indian here and my tips for a great idli comes from my 75 year old mom who is sitting next to me and watching this episode with me, so yes you can trust it. The water at the bottom of the IP should only be so much that it doesn't drown the first tier of idlis at the bottom, better yet skip the bottom most tier and add water freely so, the idlis at the bottom don't get soggy. Then, add some poha or beaten rice to your mix it makes it the batter ore fluffy. Lastly, keep the IP on steam and turned on with steam valve open for like 20-30 mins particularly for a idli pan like yours (tiny) so that they are cooked all the way. Another thing to note is, when the batter is made at home it is a labor of love and we add some methi seeds (fenugreek, no idea why they are called that) to improve the fermentation process, not the case in store bought in which they replace it with baking powder. Hope you enjoy the humble idlis :D. Well I have to also say Beryl, I why the zucchini into sambar, you also get a sambar mix of vegetables in the indian grocery store, so much better to use instead, just saying :)
A "struggle meals" episode would be amazing especially since nowadays food prices are rapidly rising.
Oh, I love that idea!
Galette saucisse is also a very Breton thing. Bretonny was one of the poorest regions of France and people massively left for richer provinces of France. They also went abroad, including to Québec, which would explain why you'd find a variation of galette-saucisse on the other side of the pond ;)
A dump and cook dish episode would be so cool. Something satisfying about just dumping the ingredients in, stirring, and boom food. Like dump cakes. dump and go casseroles etc. everything canned or boxed because some people have a hard time accessing fresh foods.
It’s funny how some people really like quickie dump and go style stuff, and then there are people like myself who can’t handle that kind of homogeneity in food.
@@codename495 I kind of waffle both ways. Depends on what it is.
I feel like this is an entirely USian phenomenon. Not against it as an idea, but it just won't be as travel the world-y as usual
@Rose you think? i know of people in Russia, Philippines, Finland, UK, and Canada doing this! I think there are many countries who rely on canned/frozen/dried products.
@@geralynlovell5616 canned/dried/frozen is a whole different thing to dump and go recipes imo
What I simply adore is the way your face contorts with joy and surprise !!!! Just delightful to watch ... and addictive too !!!
About the Balaleet. You're right about the scrambeled eggs part. My mom usually fry minced onions and crack eggs on it and make like a oniony scrambelled eggs then mixes them with the balaleet. It tastes much better.
While making MTR idle it’s good if the curd is slightly sour … helps ferment it a bit. And the consistency must be thicker than a dosa or pancake batter or more like your cake batter … consistency is also very key ! Needs some try .
Canadian here. I have galette saucisse a few times a month, and they're delicious. But pair them with spicy mayo, a drizzle of maple syrup, and some chopped kimchi? They're 🔥🔥🔥🔥🔥🔥🔥❤
Wow I didn’t know Quebec had buckwheat pancakes. Galette looks a lot like memil jeonbyoung (메밀 전병 literally buckwheat crepe in Korean) which is a popular delicacy in Korea. It’s always exciting to learn my chosen country Canada and my home country Korea have something in common. Especially after living in Vancouver for the last 20 years. 🎉
It's originally french for Canada and they brought it over. In my country, the Netherlands we have it also, but we usually mix the buckwheat with plain flour nowadays to make it a bit lighter. We usually make bigger pancakes, pizza size, and then a whole buckwheat pancake is a bit too much. 😆
Au Québec on appelle les crèpes au sarasin des ployes. Les acadiens aussi en mangent.
According to another comment, it seems that the crepes were brought over from France (Brittany?), but the molasses makes it very Canadian.
@@FlowerEmblem French here 👋 galette saucisse is from Brittany indeed and we don't use molasses, as you said, molasses makes it very Canadian lol
@@007carot y'a un ami qui m'a dit que les ployes c'est fait avec de la farine de sarrasin vert, et que la galette c'est le sarrasin foncé qu'on retrouve un peu partout - il est très fier de ses ployes du nouveau-brunswick ! Mais ça se peut très bien que ça change selon les régions. Dans ma famille , des deux côtés c'est galette (Estrie et Mauricie) et on n'a pas de farine de sarrasin vert - , je serais curieuse de voir pour les autres régions du Québec !
If your idlies are hard you can just break them up and make idly upma by sautéing Spices with Onions and mix it with the idly crumbs and you now made an Idly Upma Successfully, It’s very delicious.
oh man, I love upma!
Yes. “Struggle meal” episodes please. Plural. Also I lived this episode. Oh! Gluten free options from around the world! Like, how buckwheat is used and such ❤
Your videos are like a hug. Very comforting. The way you edit with the contributor describing the dish with images of you making the dish is special. I’m sure it’s a lot of work but it is really effective.
Sourdough or yeasted buckwheat crepes or pancakes are such a treat to me. I love the idea of pairing them with breakfast sausage.
soooo delicious, sadly I cant handle fermented foods, but thats one of the things I am the most sad to have lost since I descovered that foo intolerance
With regard to idlis, I treat them much like one would treat dumplings. Closed basket steamer, cook until they are done. Idlis do not need to be cooked under pressure. So any steamer/ double boiler will work. You just need to do it once to figure out how long your setup takes. There is a dedicated idli cooker pot available, but even though i have one, I seldom use it. The easiest way is to use the idli plates in a crockpot with an inch or so of water at the base and using a lid that tightly seals everything so as to retain all the steam inside. It can take anywhere between 10--15 mins. Make sure the heat is low, this gives you both softer idlis but also flexibility in case you have to step aside for a second.
I’m Vietnamese and so glad you got to try Hu Tieu Nam Vang. You choose a great soup base powder. You should be able to find any Quoc Viet soup base products at any Asian grocery store if not then any small Vietnamese grocery store.
I'm a Québécoise but I have family in New Brunswick. I had no idea Quebec had a buckwheat crepe we called them "ployes" like my New-Brunswick Grandma! This channel will always teach you something even about your own culture! Thanks Beryl!
Ouiiii première chose que j'ai pensé c'est les ployes, j'viens du Madawaska et c'est presque tout le temps sur la table quand ont soupe. 😊
Omg!!! Ma grand-mere venait de Saint-Jacques NB! Je suis contente de voir que c'était pas juste elle qui appelait ça comme ça!!
Ooeehh and the Polish bread! It's sooooooo gooooooood-ah ❤ Our Dutch bread is so soft and airy, you can't even spread cold(er) butter on it. I like to go to the Polish supermarket in my town next door, but I always end up buying many more Polish goodies haha. I love their kitchen and culture. ❤
I'd love a cookie episode. You could also limit it by type if you wanted, like cookies to have with tea or cookies for a certain holidays.
Also, if you look it up, there are Beryl chocolate chip cookies.
Breakfast Cookies
I've never heard of Maczka, but I have a strong belive, that you can't go wrong with egg, milk and flour - no matter what the ratio is, it'll be fine.
I was also thinking about a hot sauce, maybe some greens and cheese. Maybe you can create a slavic shakshuka this way ;)
I agree, you can't go wrong with eggs, milk and flour - French crêpes, Dutch pannenkoeken, British Yorkshire pudding - so many different variations, toppings, fillings, and sauces/condiments 😄 And now Polish maczka - another one for me to try 😊
Cheese and baked beans come to mind as an accompanyment for this.
@@andrewjohnston9115 Lol 😄 I would definitely eat that very happily, but I would probably more likely go for pannenkoeken with cheese and sausage or bacon, (or maybe sometimes with sweet toppings). Whatever, it's a really good combination of 3 ingredients 😊
I love the idea of a struggle meal episode ; my first thought however when reading the term “struggle meal” was a dish I crave when I feel sad/down but I know keep eating is necessary and trying to keep it balanced 😅 I think both ways could make beautiful episodes
I'm not Indian but my husband is. We also use MTR (SIL gave them to me) and we love it. I also failed so many times before I succeeded. I usually only add yogurt, no water. I also let the batter sit for 2-5 min before steaming. I bought an idli pot that's like a pressure cooker and I found that putting over high heat will ruin them. Mine is on medium heat and I steam them for a lot longer than the package says too. Mine come out great everytime now
Also, I wonder if your low fat yogurt has something to do with it.
Nothing good ever came out of low fat anything. Just saying..............
Yeah...we have no concept of "low fat" yogurt.
I love seeing all the different "specific meal time" foods from so many different regions/cultures! Thanks!
Some cracking dishes there - well presented as usual. You have some terrific followers. Special props to the Canadian chap. I'd love someone Galette Saucisse for brekkie.
Steam the idlis in the instant pot but don't let the pressure build up otherwise idlis are too hard: Place the idli stand in the instant pot. Close lid and keep in steam mode in venting position, and press start. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer.
I second this! Another thing that also worked for me was pressure cook mode, where you start off by sealing the vent until the timer starts, and THEN let it start venting. This gives similar results as steaming all the way with the vent open, but there is less risk of losing all the water in the instapot which can lead to a burnt bottom. However, venting it in steam mode all the way is definitely more hands-off if you use enough water. In both cases, I set the timer for 10 minutes, and it works.
When Martha Stewart made Balaleet I was floored from how such an obscure dish from my region made it to Martha (cuz it really is a quirky home dish from our grandmothers' early days pre-oil wealth, making stuff from whatever in the pantry, and a breakfast sailors would eat while on pearl diving voyages, all carbs and sugar, not something we serve to tourists usually because then idea of sweet pasta is a little ew) but I musty say seeing you do it filled me with pride! Love you Beryl xxx
there are quite a lot of very similar sweet noodle dishes I came across in "oriental" cuisine, it is very traditional. A few examples:
-Meethi Seviyan from south india
-Faloodeh from persia
-Kunafa from turky
-Shemai from bangal
less sugary bust still sweet is also a trend in eastern europe and therefor ashkenazi jewish cooking, vereniki filled with blueberries, noodles with poppy and milk, sweet noodle kugel . . .
germany has "schlupfnudeln" that are most often prepared sweet
noodles and sweet is only weird to the "modern" eye.
@@SingingSealRiana how fascinating! Thank you
Thank you! Like you I'm a New Yorker who loves to explore the world through food -- I love how our home is a place where you can try Laotian and Cambodian and Georgian and Trinidadian food, love learning about the world through your channel
these were all such fascinating dishes. thank youuuu for featuring us, Beryl! 🤎🤎🤎 that idli, sambar and PODI combo looks delicious. I'm with you on having a go-to breakfast, my go-to is a sunny side up with PODI sprinkled on top. Based on the day, I'll usually vary the PODI I use 🤤🤤🤤
My mom's secret for soft idli... a spoon Fenugreek seeds while soaking rice and lentils
Hi from France where we eat galette saucisse in a tooootaly different way. It's a quick meal mostly cooked in Bretagne. You first put the galette, then some cheese, caramelized onions, a drop of mustard and a large sausage. Roll it and eat it on the go for lunch. These are often soled at music festivals or cultural events. They're cheap and good, and pair well with a cold beer.
No molasse, no coffee ^^'
I grew up on a version of maczka that came from my english miner heritage. We just call it egg gravy served on toast. Great with a little cheddar on top or salsa.
My parents are from Slovenia and we call it Smarna- eaten savory or sweet. We add maple syrup (for sweet) or butter and cheese or onions with bread
For idli - Boil water in the idli pan with lid closed. Once the water comes to rolling boil, add the idli plates with batter, close it and reduce the heat to medium. This prevents the water not to evaporate fast. Helps to cook idli softer.
Hi Beryl! South Indian here, I think the problem can be from instant mixes rather than the instant pot. I usually ferment the batter from instant mix (leave it on the counter over night) usually gives much better result than making batter and immediately making idlies. And cook idlies no more than 10 minutes. Hope this helps😊
I really Like SmorgasBORG but that is a whole other thing! LOL Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes. Smörgåsbord became internationally known at the 1939 New York World's Fair when it was offered at the Swedish Pavilion "Three Crowns Restaurant". Wikipedia
This is the second video in the last few weeks with a soup! A while back you were like 'would the soup people like more soup?' and you know what: as a soup person: yes! A soup video would rule! I'd get my mom to finally write down her sausage and greenbean soup recipe, finally.
Idlis remind me a lot of a type of Chinese steamed rice cakes called “Paoba” or “泡粑” (a version of Fa gao)! They also taste slightly fermented but the difference is that they don’t contain lentils. I wonder if they are related somehow and hope that I can try idlis one day.
Idlis are of manh types. The most famous would be Rice idli and Rava Idli. Rice idlis are lighter compared to Rava (semolina) Idlis.
I am weirdo so I like oats idlis the most.
The Maczka reminds me of a southwest German dish we call "Eierschmier", basically "egg spread". It's very similar, but the base is usually diced bacon, then you put the milk, egg and flour. We also eat it with sourdough bread.
Where I'm from it's usually made when drinking or after a night out for the rest of the fest, as you can whip up a large quantity very easily and most people in a village will have everything you need in the pantry. I remember fondly being crammed into a kitchen while enjoying a last beer and Eierschmeer, before toddling home in the light of a new day.
Throwback moment here for me as Mascka was mentioned. I’m from Germany and my Grandma occasionally mentioned „Eierbrei“ (egg porridge) on wich she was eating and raised when she was a kid or young woman around and/or after WWII. She never handed an exact recipe, but she talked about 1 Egg lasting for the whole family by adding a ton of milk and/or water and some flour. I’m pretty sure considering that it probably was buckwheat, rye or spelt flour, cause it was cheaper and easier to get around that time.
oh, those good old days where the way healthyer buckwheat was cheaper . . . sadly does not count as a struggle food anymore
The vermicelli dish (balaleet) reminded me of "sewayien aur aalu" that we make at our home, it's very similar in its sweetness and there's also a similar savoury addition to it but instead of eggs it's spiced shallow fried pieces of potatoes, the spices are the common Indian ones turmeric powder, red chilli powder, coriander powder, and salt (I am unsure if this is all, but that's all I remember)
Unfortunately Idk the vermicelli preparation, so this is all I can tell for now.
I happily use soup bases and carton stock when cooking. I think its more important to eat good, nutritious foods with a pre-made stock than to eat overly processed food when in a hurry.
I asked a friend of mine who's of Polish descent, and she asked her parents about maczka. She had this to say:
"Okay! I have asked the parental units, and have regional sorta feedback, which was fascinating to hear!
Neither have heard of maczka, and my dad hadn't heard the meal in general. My mum, however, has, and apparently even made it when we were younger ( though I do not recall it at all).
She'd been born and grew up closer to the Silesian region, but said her dad had called it szołtaj-bołtaj! Her side of the family was from the east though, where like, it was technically eight different countries over the span of the last century, so a hodge podge of different influences.
She was delighted to remember all that, so thanks for bringing a smile to her face!! :D"
About "Maczka". My mom makes this dish very often but calls it just "omelette". I was confused because for me it looked like scrambled eggs with flour and milk. In Germany and Austria they have something similar but sweeter version. Kaiserschmarrn.
kaiserschmarn is pretty different though, not just sweet, its like a very thick fluffy pancake ripped to pieces, not one creamy stretched egg porridge
Similar to the maczka, my Appalachian grandma always made scrambled eggs with milk and torn bread (usually the heel.) All of my most nostalgic meals are hold overs that her parents grew up eating during the Great Depression.
I would love a video of wartime/hard times meals. The historical context along with the recipes would be amazing.
Hi Beryl being a person who struggled getting idli right as I made it from scratch.. I can use idli rawa and urad daal (white lentils) in the ratio 1:1 soak them separately for 6-8 hrs. Grind the lentils into a fine textured thick paste. It's important not to make the batter thin. Then remove all the water from the soaked idli rava and mix it with the lentil paste. Add salt to taste and mix it thoroughly. Cover it and keep it in warm place or in oven for fermentation. In winters or colder days add half cup rice flakes while u r grinding the lentils. If the batter becomes thin.. make dosas..
Never used idli mix but one thing that might work is to let the batter rest for 5-10 min. It might soak the water and then you can add a little more water if needed to make it flowing consistency. Idlis cook hard mostly because of lack of water and doesn't rise because of excessive water.
You can also try rawa idli premix. I think those fluff easily.
I love how you're ready to embrace other countries foods and respectfully too.
Vietnamese dishes are so balanced. All dishes from South East Asia are like that because of the principles of Thai cooking: sweet, sour, salty and bitter.
Oh Beryl. Where to begin. I freaking love your channel. I’m not sure how I stumbled upon it but you are a delight. I love your enthusiasm, your honesty, the art you feature, your husband, the vintage dishes… I could go on and on. Keep up the great work. I’m so intrigued by your audience as I’m a “hitting my senior years “ Canadian gal…..so much to celebrate in your diversity I’m damn sure. ❤️🥰👍
Hey heather!! Thank you!! 💜💜💜
for idli, if they aren't fluffy then you can add half a teaspoon of baking powder or eno, they will definitely rise. it's a trick we use whenever we make instant idlis. do a tester one before cooking whole batter too
Im glad you loved balaleet ! We dont sweeten it heavely, just slightly and it shouldn’t get soggy
You seem so much more comfortable in your videos now than even a year ago. Your authenticity is beautiful, thank you for making such great videos!
Interchangeable breakfast desert isn't that wierd in reality. There is little difference between some kinds of cakes and muffins if you look at the recipes. I mean blueberry cake and blueberry muffins are the same thing. My brother and I were allowed to eat carrot cake for breakfast occasionally as a kid. And fruit pastries are no different from a pie, beyond the fact that the pie will likely have more filling, and the breakfast pastry will have more crust. We were allowed to eat pie for breakfast occasionally as a kid too. Cookies (yeah, but not all types) There is little difference between an oatmeal cookie and a bowl of oatmeal especially with dried fruit etc in it. The same with peanut butter cookies, they are just peanutbutter on toast. Even better with dried fruit, which is the same as adding jam to the toast. My parents often sent my brother and I off to the school bus with two oatmeal or peanutbutter cookies if we had no time to fix anything. The only thing that categorizes these (in the US, other cultures categorize things differently) is marketing. Like quiche and an omelette, they are the same thing more or less but most people would eat the omelette for breakfast and the quiche for lunch/dinner.
Bedouin food is so good, never had that omelet with noodles but if it’s half as good as what I’ve tried in the past I’m sure it’s fantastic.
now I am curious what you did try, any recommendations?
For IDLI just use a large vessel, fill it up with water and place your idli stand and bring it up to a boil while covered. No need of anything else
Beryl, in regards to broth, I highly recommend making your own chicken broth in the instant pot. All the beautiful benefits of homemade stock without any of the work. I use chicken wings or thighs for maximum collagen and flavor.
Smörgåsbord, "sandwich table" is a type of meal where you pick from many options of mainly cold foods. Actually you could make it.
Thank you for another inspiring video Beryl! Off topic, but I caught a glimpse of The Wind-Up Bird Chronicle book… I’m currently in the middle of reading it after hearing Patti Smith talk about her love for it at her Portland book tour stop! Also, I love EVERYTHING about your new website…. makes me happy to see all the pictures and the stories and the colors- what a treasure! Such a great resource, thank You! ❤
Breakfast foods are my fave meal for any time of the day…… loved seeing breakfasts from other parts of the world!
Mączka is just Polish for flour. What you have is basically kluski kładzione (drop noodles) just pan fried instead of boiled.
Haha yeah now it makes sense to me I looked and thought this is this dish, it's just made other way 😸
I grew up with maczka too. Sława! Also from the Silesian (Śląsk) region. Certainly, potato pancakes were my favorite dish that my grandma made all the time.
I looove idli. Being Hispanic rice and lentils are right up my alley, but with sambar? Amazing!! I had no idea they sell prepared powders. Definitely going to hit up the Indian market here sometime soon!
Actually most of the hu tieu ingredients look like they can be prepped in advance or freeze pretty well, so if making the pork stock is just adding to water and boiling, the assembly could take 10-15 mins. Reasonable timing for a weekday breakfast, I'd say!
I always watch for the food, the amusement, but I love the earring collection. Coke earrings? Yes, please!
Galette saucisse is an extremely famous stadium food in Britanny, France. There's even a song about it (Galette saucisse je t'aime). Traditionally you make it with just buckweat flour, water and salt (and sometimes egg). Funny to see it as a breakfast food in Quebec.
Il y a eu pas mal de Bretons qui ont traversé de ce côté-ci de l'océan ! Y 'a même pas mal de gens dont le nom de famille est Breton , au Québec. Et on est clairement du côté beurre salé de la vie ! Je n'ai jamais mangé de galette saucisse, mais de la galette tout court, ça oui. C'est clair que j'essaie ça sous peu - on verra si après je chante Galette saucisse je t'aime haha !
I love her reactions so muchhh. Loved the video. Loved the efforts❤️
Hello from United Arab Emirates! Yes, you can do scramble egg and mix it with the vermicelli noodles for balaleet, some people also add caramelized onion to it which I personally like 😋 I hope others will have enough courage to try it and enjoy it too
oh, I love the idea of adding onions!!!
We ate maczka for breakfast today and I'm ded. What a simple yet filling dish
Beryl, dear, I have found when I cook new time consuming dishes, the more often I cook them the easier they become. Sometimes there are things that you can double up on and get done quickly once you know how to do it. That Vietnamese soup looks like something that would be good to do a couple of times and then to see if it’s a pain in the morning. I know it looks like it would make great lunch though!
For the balaleet my husband likes the egg unseasoned, I like it peppery and salty. At my grandmas the would saute onions until slightly golden and egg and mix it in the vermicelli, because the onion becomes sweetish. I agree it is quirky, but I love the sweet salty combo of this dish.
My grandmother's struggle meal is something that they made up and doesn't really exist. They were German immigrants, so it had that influence, but its a stiff dough made of egg, flour, salt, and milk, then rolled into long pencil-thin logs, which are cooked in a pot of milk that's been thickened with the flour you used to roll the dough and a little sugar. The milk gets super thick and the 'noodles' get the best texture. It's eaten with a side of venison (which came from the deer they hunted and was their main source of protein). I made it for my husband for the first time and he said it reminds him of when you skightly undercook your pancakes (in the best way, lol). I have fond memories of rolling out the dough with my grandmother, who passed away recently. Almost every ingredient came from their farm or the woods. My great grandparents spoke very little English when they came to the US and it was the Great Depression, so they made this dish that we call Rainworms. If anyone knows what German dishes this may have taken influence from, I'd love to know.
What appeared in case of Beryl's was either the idli steamer wasn't greased enough or the idli weren't steamed enough.
An easy way to fix the greasing is just putting one teaspoon of oil per depression and coating with your fingers. It's messy but it does the job well. If it appears over oily it's totally fine as long as it's not pooling in the depression. To fix the undercooked idli, just steam for longer duration. Start with rolling boiling water and place your steamer. Depending upon the depth of idli mould and the capacity of the instant pot, it can take up to 20 mins. Just use a clean fork or knife to test doneness like one does for baking cakes.
Yesss the website looks awesome Beryl! So psyched I can easily save these recipes now 😊
What about a "out of the can/jar/powder" episode to make hard recipes much easier?
struggle meals would be a great theme Beryl!
I love the breakfast episodes! I enjoy all of your videos so much!
This is amazing! Add bacon and chives to the polish maczka and you have the dish "Eierschmier" from Saarland (Germany).
A savory breakfast is my FAV meal!!!
Btw. These oversize daisy earrings are so fun. 🌼
OH YES, i lived in Tamil Nadu for several years and Idlis are my 2nd fave breakfast. My first fave is from there as well, Paper Dosai with potatoe masala, and coconut chutney , yum yum
Was watching a video on organizing your bathroom cabinet when I got the notification for a Beryl video. Yeeted right on out of that bathroom cabinet video, yep!
hahaha
I ordered one of each of the PODI spice blends after you showed them. I just got it and I tried all of them. They are all AMAZING!
Hello Beryl, for the not so much pillowy idlis, you can cut them in biite size pieces fry them nd toss them in gunpowder nd have them as fried idlis paired with onions. Or you can make idly upma which will be delishhh.
My Mom grew up in East Germany right at the Polish border after WWII and they had their version of Maczka, Mehlsuppe-thinner and only one egg among 4 people. She hated it and I never had it. She had a Scarlett O'hara moment once she got to the West--"never again!"
This is so interesting. Thank you for sharing 😊
Same with my grandma who grew up in WW2. They ate swedes almost every day and she absolutely detested them later on. She always said "Who eats that? That is war food."
I totally understand your homemade stock argument. I started using Better Than Bouillon and I'm convinced. Better than I could make should be their commercial.
If not instant pot, you can use a pressure cooker and place the idli mould tray inside with water just as you pointer in instant pot, 15-20 mins is ideal for perfect idlis!
I'm super happy you loved the galette de sarrasin yay!
There was an issue with my submission so I resent it hence the mix up between molasses and all. Either way I think she nailed it and super happy she loved it! I enjoy it just simply pork breakfast sausage wrapped with a galette then dipped in molasses. paired with coffee of course;)
I am from Greece i rarely eat breakfast and if i do it also depends the season that am currently in at spring am more lucklie to have greek yogurt with honey and almonds ( yes i do eat more staff i just say the ones i eat the most as breakfast) at summer its almost always melon , watermelon, egg figs( best kind if figs in my opinion) and vanila fruit! ( I do directly translation from greek to English so the staff am saying may have another name in English normaly ) at autumn 80% am having bread with marmalade and milk with honey and at winter mmm probably just herb tea because i find the days too short to have 3 meals a day
Hello my Greek friend…your reply was so honest and realistic. As an Armenian, I too have very similar breakfasts. Sometimes I like to add fresh farmers feta cheese and tomatoes on toast when in season…but our breakfasts are very simple and satisfying. Hope to visit Greece soon!
Hey Beryl! Maybe you could do a video on struggle meals? Would be cool to learn about hyow different countries delt with food shortage/poverty. Its just a suggestion of course