As an Italian, I have been half horrified half intrigued watching this series until you got to the gochujang and peanut butter, then I was like “F it..I’m trying this!”…😂 we all have our breaking point
Uso spesso il gochujang come ingrediente bonus nelle ricette italiane (era la mia gioia quando vivevo in Corea)! Se ti piace la combinazione piccante & umami, ti consiglio di usarne una bella cucchiaiata al posto del peperoncino quando fai una spaghettata aglio olio e peperoncino; oppure un 50/50 di concentrato di pomodoro e gochujang come base del sugo all'arrabbiata; anche allungato con un po' d'acqua e messo a mo' di salsa sulle uova all'occhio di bue merita tantissimo!
On ramen/soba noodles it works a treat, so I don't see any issue with it 👍 however, some of the other options are a bit much for my taste 😅 still cool to see what different people and cultures can come up with!
One of my favourite ways of eating pasta is warm pasta with raw tomato, chopped fresh basil, good olive oil, and fresh goat cheese. Feta would work too but it’s a bit overpowering sometimes. Basically 30% of my meals when we have tomatoes and basil from the garden. It’s just so good. Simple, and so good.
Yes, this is a classic for summer weekdays, especially! I like adding all the toppings while the pasta is still in the pan, just to warm things up a bit before serving.
But can we all agree to not bring up Cincinnati chili?? edit: I went to uni there and I still have nightmares of that sugary slop. Also this opinion always stirs up an interesting debate from the Ohio river valley folks. :)
The butter paneer / butter chicken gravy on pasta reminds me of my mom. Growing up she was so busy first as a student and then as a working teacher that often she would make a giant batch of keema matar (mince and peas) on Sundays and all through the week it would go on everything from toasties to rice to keema parathas to topping on pasta or oven tray pizzas for 4 kids and hubby.
hi beryl! for the japanese topping you actually used squid (ika) with mentaiko flavoring! mentaiko is typically the roe sac itself that you can open up & see the little eggs ☺️ (I usually get mine from the ban chan section of my korean grocer!)
Lol yes, when I first saw her make the mentaiko pasta, I thought that she just didn't know she was supposed to mix the spicy cod roe with the kewpie mayo first before adding to the pasta. But then I saw the package and read what it said lol. But maybe an idea for another episode of accidental recipes?
Yessss totally makes sense. Was wondering where the eggs were and why the texture was off. Good spot! Ps. Please please mix the pasta with the sauce and pasta water so it all becomes one love 🙏🏼
The pasta with goat cheese and fig jam and your subsequent question about when to eat it... in German speaking countries there's a tradition of 'viertel,' a small meal served at 4 pm, otherwise known as teatime in the UK or after school snack in the US. This would be perfect for that! Will you ever do an episode on eating like a hobbit, 'second breakfast' and all that, Miss @berylshereshewski ?
I'm not sure if it's only in Australia, but Aldi here sometimes has fig infused balls of goat(s) cheese. Like tiny balls that you eat with a toothpick and they are SO good.
I'm German and I've never heard "Viertel" as a meal before. I would guess it's only a thing in southern Germany? In Berlin/Brandenburg the whole meal is just called "Kaffee" :D
In Finland that Estonian dish is called "drug addict's stew". Only difference is that you usually add frozen vegetables (mix of peas, corn and sweet pepper) to the mix.
Hi Beryl, I rare!y miss any of your episodes, love ALL of your ideas. In my younger days, I lived in a religious community where they practiced vegetarianism. I often make this south Indian inspired curry noodle dish where you would dress a long pasta such as spaghetti with a "chaunk" of oil with lots of sputtered mustard seeds, cumin seeds, curry leaves, green chillies and a nice dose of tumeric. I often added sauted veggies (long cut cabbage, julienned carrots and bell peppers) in this mixture, finishing off the dish with as much cilantro as you can like and a few drops of fresh lemon or lime juice. A few raspings of the citrus zest is nice too. (I love cilantro, so I put tons of it. 😊) Another pasta dish that I remember eating was made by a Polish lady. It was any kind of pasta dressed with black poppy seeds and crushed walnuts or almonds sauteed in plenty of butter, with a generous sprinkling of finely chopped parsley. Occasionally, she would mix a little sour cream into the pasta to moisten the dish. My second generation American Italian mother in law, (may she rest in Peace.) grew up during the great depression. (You didn't waste even a slice of bread.) She would make the pasta dish which was basically spaghetti dressed with garlic sauteed in olive oil with crispy breadcrumbs on top. She called this mixture "spaghetti with sand". This was often made at the end of the month when the cupboards were going empty before the social security check came through. Thank you for reading my comment. Keep up the great work... I look forward to your videos. They make my day each time I watch you. 😊
My husband isn't Filipino but if he mentions to a Filipino acquaintance how much he loves kare kare, next time he sees them, they hand him a big container of kare kare made with GOAT 🐐 (which he loves). Bless up to the Philippines 🇵🇭
Warning : must include instruction how to eat it. Kare-kare is rather bland on its own. That teeny bit of shrimp paste rounds up the dish. Personally, not a fan of it because of the parts used to make it. I have yet to eat one that's not very boney or with off cut. Maybe in the future I'll try it again. Last time I ate it was 10y ago.
@@M-hc9xm I was in Cincinnati for four years in my formative years 10-14 and was a picky eater and loved the little hot dogs in buns loaded with cheese there and never tried the chili...I still long for those hot dogs and the chili even though I never tasted it...I can imagine what it would have tasted like. I make canned chili and spaghetti with lots of shredded cheese on top pretending it is Cincinnati chili as that is how my mom made it.
Oh, girl, I laughed out loud, more like guffawed, when you explained that you had no idea that Skyline chili is so different from regular chili, and you "got in trouble." I was one of those people that pseudo-yelled at you about using the "wrong" chili! I hope I was not too unkind that day! Oh, I was so upset! hahaha I lived in Kentucky for five years and to this day make Skyline/Cincinnati chili more frequently than I do regular chili. I love the stuff! Homemade is all the better! You didn't comment on the one bite you took before going on to Turkey's dish, but I hope you liked it! (It's much better served steaming hot - the cheese should instantly melt and the onions instantly wilt from the hot spaghetti and the steaming chili and the boiling hot beans. Totally different experience when the temperature is steaming hot. I do hope you liked it, Beryl, and I am sorry I pseudo-yelled at you in the hot dog toppings video!) This video was, as usual, just wonderful. I really enjoyed it and I am eager to try the one from Turkey and from Romania, the only ones I hadn't had before! (Try dry-frying the nuts before putting them on the pasta! Keep the nuts moving - they will go from golden and perfect to burnt in seconds. Totally different taste and you might appreciate them a bit more. Also, the TINIEST pinch of salt mixed into the sugar will help everything taste more like itself, thus elevating the dish. TINY amount, though - you should not taste the salt!) Thanks, Beryl! I love your work and have told a zillion people about your work, who also love your work! You're the best!
I have definitely done the butter chicken gravy pasta before, and it’s fab! The little Indian restaurant I used to go to would strongly encourage you to take your leftover gravy home by telling you that it had taken them three days to make it.
Thank you so much for having me Beryl! It was a treat to share our family's love of Skyline Chili with everyone. And yes, you did need waaaaay more cheese 😋
My grandmother from romania and my mother used to make the noodles with Nuts and sugar many times when I was a kid. I didn't know it was a romanian thing and i kind of forgot about it. I now do it more often as a comfort food. Thanks for reminding me and lots of love from germany❤️❤️❤️
Oh, gochujang and peanut butter! Annike, you're not the only one! 😄I make a sauce out of peanut butter, sriracha or gochujang (or both!), brown sugar, soy sauce or fish sauce, lime juice or rice vinegar, and mix it with wholewheat spaghetti or rice noodles (the flat ones). If I want to make a whole meal, I add vegetables like carrots, red and yellow bell peppers, broccoli, garlic, red onion, and sometimes strips of chicken breast... and top it all with crushed peanuts and green onions. It's my super bastardized version of Pad Thai hahaha😋😋😋 It's even better cold from the fridge the next day, I swear! (Maybe not the version with chicken, though).
I make almost the same sauce (gochujan, peanut butter or tahini, soy sauce, honey, lemon juice) and mix it with soba noodles. Top it with some julienned cucumber, carrot, kohlrabi or sliced raddish, some green onions and soft boiled egg... Perfect summer dish!
I saw the Seychelles topping and made it. Peanut butter and gochujang is a winning combination however adding crips salad veg (we added baby sweet peppers) or/ and pickled veg tang ( cocktail pickled beetroots) really elvates this dish.
I do a version of the peanut butter and gochujang pasta but I use vinegar-based hot sauce instead to cut the richness of the peanut butter and it's one of my favourite comfort foods 😊 also highly recommend trying it with instant ramen!
So excited by the gochujang and peanut butter. As soon as I saw it, I thought about the peanut noodles I've made occasionally with snow peas, green onions, etc. I want to try that with this sauce now. Sounds like a perfect combination.
Loving the veg options, especially the gochujang and peanut butter and Turkish pasta recipes allowing me to travel using ingredients currently in my pantry. I am curious about "dessert pasta" for breakfast! Maybe with nuts. One of your ricing topping ideas was for sweetened condensed milk and brown sugar as a rice pudding hack. The sugar and butter pasta now has me wondering about a similar "rice pudding" pasta. Crazy!
Ülkü's dish is delicious! We also added fried chickpeas with paprika and cumin and tried it with garlic oil as well as the chili variant. Thanks Ülkü and Beryl, and greetings from Germany
Beryl, thank you for introducing me to so many new flavors and cultures! I have learned so much and am having so much fun in the kitchen!!! Your community is sooooo generous and you are the best!
I love to see all the tuna dishes. In my Italian household, tuna pasta (pasta con tonno) was on of our favourites and it's so simple to make. We always have cans of tuna around (usually in oil) and so whenever we want to shake up the dinner rotation we add the tuna to our tomato sauce! Sometimes when I'm super lazy I add tuna to spaghetti with oil and lemon juice and it hits the spot.
The Romanian dish - my mother in law was German from Romania. She made a similar dish of layered boiled sliced potatoes and cooked egg noodles, drizzled generously with butter and baked until hot. It was served a choice of ground walnuts and sugar, salt and pepper, or jam. She called it something that sounded like Crumpier Nudlen to my American ears. The German words should have been Kartoffel und Nudlen. My husband, her son, thinks Crumpier Nudlen was slang. Love watching you explore!
Beryl - StarKist makes "tuna creations" and since you couldn't find curry tuna, they have one in a pouch ... probably not Maylasian/Singaporean style, but it's a red curry with coconut flavor that might work.
The Estonian recipe feels like home to me, it's really common in Finland as well :) The pan-mixed version is quintessential student food (often eaten with ketchup). We have an oven-baked version as well, which is maybe even more popular and really popular with the kids. You mix the pasta, meat and onions with milk and eggs and let bake until firm and golden on top :)
honestly the Dutch jam and goats cheese pasta seems like a perfect brunch meal to me. so much of brunch includes savoury and sweet and it would be delightful!
Here in Seattle we have a pizza place that became the side business of an Indian restaurant. My particular favorite is the butter chicken which they will put over pasta, or on a pizza (my preference). The pizza sauces come in all the normal gravy styles you would get from Indian food.
My mom used to make a pasta dish with bow pasta, biltong (jerky), canned peaches, mayo, green pepper, s&P. Sounds soo strange but its delicious!! From South Africa
My parents would go to a Polish cafe in Montreal in the 60’s and get a big plate of pasta with sour cream and cottage cheese topped with poppy seeds for 10 cents!
One of my favorite comfort meals is spicy ramen with peanut butter. It's salty sweet and spicy & delicious. People have been saying I'm crazy for years but it's became popular for awhile now and I'm glad. 🤤😋
There's a pizza place where I once lived that made spaghetti pizza. They'd make a deep dish pizza, but fill it with spaghetti and cover it with mozzarella cheese. It was a lot of carbs, but it was delicious!
@@Rose-jz6sx The dried sour cherries and the peas are so good in it. I like orzo so I don't wear my food.🤣 Sometimes I add sour cream to make a creamy sauce.
I feel like you could get almost as diverse a set of pasta dishes if you just looked at different regional dishes in Italy. I would really love an episode that has the lesser known pasta dishes from regional Italy, so much good food to explore. I think a common mistake made with a lot of food is we look at a country as having one cuisine when food is so regional. I've really loved going to region specific restaurants when possible. Places like China or India that have so much regional food diversity are another great example.
Skyline chili is COVERED in sharp cheddar and served with oyster crackers! It’s the BEST! I grew up on that!! Dad was from Cincy, Mom across river in KY.
I think sweet pasta dishes are quite popular in Eastern Europe. I live in Hungary and growing up we ate pasta with poppyseeds and sugar, pasta with walnuts, pasta with jam, even pasta with melted cacao powder. There are also many sweet main dishes like dumplings filled with plum and cinnamon, or Schmarrn which came from Austria.
I introduced my dad to Gochujang on a recent visit. Hes 65 moved from the UK to Bulgaria. Brought some over and cooked for him. But he smelt it from the tub and said it would go with peanut butter. 😍 I ADORE peanut butter in everything, cant believe I forgot to try this! Years ago my brother suggest my dad add peanut butter to one of those highly inauthentic Fajita kits you get here. Absolutely on the money 😅 we adjusted to taste, seasoning and spices etc. But beautiful. Need to try this!
In my hometown (Tournai, Belgium), some of us are known to eat warm pasta with butter and brown cassonade (granulated brown sugar) and it is so good, especially with salted butter! When I was a kid, we would eat Bolognese pasta, and we had to lick out plate clean, to turn it over for dessert pasta aka pâtes à la cassonade!
Beryl, having tried a few dishes you've showcased, I've come to trust your palate and descriptions, so when the insanity of gotchujang and peanut butter rolled across my screen, I was totally weirded out but felt we should give it a go. It was freakin delicious and so unexpected! Spicy, not as peanut butter forward as I was expecting, and delightful! Thanks for everything you and your community bring us!
To get the full Cincy chili experience, you need **at least** triple that amount of cheese! 😊 It makes the flavors meld better. Mild cheddar is what Skyline uses.
I recently made peanut pasta for my sister's family, something they'd never had. The looks on their faces was priceless! (She made me write down the recipe 🥰)
The spicy tuna is very similar to a quick meal method I use a lot in South America, especially there in Peru when I was there. They have small cans of sardines in tomato, which I would put in the frying pan after the spaghetti was done, heat it up and break down the sardines and add the spaghetti in. If I was feeling energetic I would add a little bit of garlic and diced onion. Literally 5 minutes additional work after draining the pasta, and was always a very good addition.
We do that here in the Philippines only we use Chinese noodles called o'dong. 155 gram cans of sardines in tomato sauce with chili added; a small (ping pong ball size) red onion, chopped; 3 or 4 cloves of chopped garlic; a dash of patis (fish sauce.) Empty the sardines in a pan and mash them up, fill each can with water and add it to the pan (which also rinses out the cans and recovers most of the remaining sauce that's still inside), the garlic, onions and fish sauce and heat it until it starts to boil, then add the noodles and recude the heat somewhat so the whole thing doesn't burn. Cook, stirring frequently, for about 15 minutes. Some Filipinos call it "poor man's spaghetti."
As a child my aunt made sometimes a pasta dish on Fridays that was sweet. She fried some breadcrumbs in butter and mixed this with cooked Pappardelle pasta. Then you topped this with some sweet apple sauce or peaches from a can. She had four kids to feed and that was one of her cheap Friday dinner here in Germany and it didn't take long. Or she cooked the Pappardelle in milk and topped them then with sugar and cinnamon. Here in Germany we have tuna with garlic, hot peppers and lemon juice in a tin (and some more other flavors), just to use for pasta. You mix it with hot pasta and you done. I love it.
I live in Mexico 🇲🇽 and the pasta we like to eat here is with pollo con mole. You made the mole with peppers, chocolate and water it is very good. When it’s made you cook pasta, put the mole and a bit of cream. Delicious ❤
Beryl, in New Orleans, I was introduced to the ‘skippy burger’ which was basically a tablespoon of skippy peanut butter on a hot, juicy burger.whoa, so good. Now that I’m older, I get the peanut butter effect on African dishes and Asian dishes. Yummy!
For the romanian one you actually have to use very smooth breadcrumbs called pesmet along with the nuts, it makes it much nicer. And also add cinnamon!
Hey Beryl, my kids and I really like to watch you cook. In fact we don't have a tv and live off grid , but I will charge my phone and we will binge watch your videos. I just wanted to say as an American always get the tuna in olive oil or sun flower oil. It is right on time and can be used in a ton of things. My kids even said tuna in water? We are tuna folks , lots of kids so it's easy, cheap, versatile. Anyways hope you and your husband are well. One day my kids would like to send you one of our recipes, they ask allllllll the time.
Beryl, the easiest thing to put down on your carpet is the splat mat you can get for under a high chair on Amazon. I have them when my grandson comes over. Catches everything and easy clean up.
Loving this series it is fascinating. I love hearing about tradition and how cultures traditions change over time. I enjoy hearing about origins but with world trade and travel and movement goods, ingredients and recipes change from culture to culture and an ingredient in another culture takes on another life and new tradition based on what is available in that country. I love it 🙂 change and growth is as healthy as tradition is. There is room for all and that is wonderful. I enjoy the sharing aspect of all of this. None of us are going to make ALL of these except maybe Beryl but we will all make some. The ones that intrigue us or appeal to us so yay
Walnut and sugar pasta from Romania is something we do here in Croatia too. I don't love semi soft and hard cheeses and I didn't like them even more when I was a child so when my grandma would make cheese pasta for our family(my brother and I lived with my grandparents for few years when we were little), she'd make me walnut pasta instead. This just brought so many memories for me.
I just ate pasta dish (aglio olio), but I saw that peanut butter and gochujang combo and now I need to try this ASAP. Probably tomorrow. Sounds perfect!
Oh hell yeah Skyline! Skyline three ways (chili spaghetti) is a favorite here! I'm from Columbus OH! Skyline has Greek roots, the recipes was invented by a pair of brothers who made Skyline! I love this episode, I've been fighting pregnancy nausea all week and I hope one my belly calms down I can eat these great ideas!!!
I literally had spaghetti boiling while I was watching this and I'm having... gochujang+nut butter (I had mixed nuts butter). It's surprising! I like it a lot! (might need a bit more salt depending on your butter).
Gochujang and peanut butter on pasta? Oh yes, I'm all in!!! I grew up eating 3 way spaghetti which is the chili topped spaghetti with beans and cheese on top of spaghetti noodles. That is one of our favorite easy winter meals. I make mine with traditional chili instead of Skyline's greek version with the allspice and cloves and cinnamon, but I have eaten at Skyline in Ohio and it was really good. Just in Texas people are weird if you make the chili different, so I fix what the people eat.
I'm loving this series Beryl! I'm not Italian but I am a bit of a purist when it comes to what you have with pasta and what you have with noodles (which is a 'me' thing, I like rules hehe). I feel like a lot of these recipes are actually 'noodle' dishes which is interesting because pretty much all wheat-based noodles/pasta have the same ingredients, just different methods of making the 'noodle'. We are such a global community now that traditional dishes are moving and morphing all over the place and it makes me ask the question 'what is authentic food anyway?'
I think about this a lot too, older generations lived in a less global society and there were clearer lines with food and much less obvious adaptations, today, food is so international and with the internet and social media, food exchange and adaptation is happening lightning fast. Culture and history is so important but I also sometimes wonder if when criticizing how another culture has adapted a food from another place and people yell about its lack of authenticity if it isn't a little like "the old days were better" mentality, we live in a new time and maybe a part of that is accepting that food, with society, is gonna change, i dunno!
@@BerylShereshewsky I think you are SO right. I'm Gen X and I've always been chasing authenticity (asian fusion, whaaaat!) I also worked in hospitality for years and I know and love food. I pretty much travel for the food and the experiences that come with it. Maybe it's ok to expect authenticity in a dish's country of origin but it's open slather in the rest of the world? xx
@@BerylShereshewsky I do love this take on food and globalization. Let's not forget that tomato's were introduce to Italy in the 1500's as it was a fruit from the "new world". Traditional foods is all based on the time period we are discussing. No one is considering what Julius Caesar ate as THE traditional Italian foods.
One of the BEST pasta dishes I ever had was super similar to the leftover Butter Chicken/Paneer Gravy on pasta, it was at this one restaurant in South Africa and while it was more of just all the dry spices you'd find in Butter Chicken mixed with lots of butter and some fresh coriander it. was. FABULOUS. I haven't thought about that dish for years but this made me remember it (I still need to attempt to remake it at home)
Loved this!!! Need to put left over curry on pasta now… and gonna try that walnut sugar one today! 😋 Although i might just put that on buttered toast cuz I think I’m out of pasta haha.. btw have you done a tuna video yet? I was just having a convo with my friend about taste testing tons of different canned tunas from different countries… I’ll search thru your videos!!!
You have redeemed yourself. Good job correcting your mistake with the Cincinnati style chili. Bravo. Also don't feel bad if it wasn't your thing. It helps a lot if you grew up with it but it is also one of those things where the weirdness wears off after you have had it a few times. My dad, from Kentucky not far from Cincinnati, grew up with it and likes it whereas I did not, from Michigan, but now live in SW Ohio where it is everywhere but I have come to appreciate it as its own thing.
the gochujang/peanut butter one actually makes perfect sense to me! i often eat noodles with a sauce made with essentially a quick aromatic oil (minced garlic/ginger/some spices), gochujang, and tahini -- peanut butter and tahini have a similar nutty flavor, tahini just doesn't have the sweetness that PB tends to have! but it's kind of like making a super quick peanut sauce like you'd eat on satay or something lol. it sounds great and super easy, just mixing 2 pantry staples together for a quick meal!
When I was coming back to life from depression (I don't really eat when I'm stressed/ sad/ depressed) I was eating pasta with butter and sugar. Butter and sugar is a popular combo in my postcommunistic country. Now it became my comfort food :D
As a 40+ Romanian, I grew up eating walnut pasta as a main course during the communist era (probably because it was considered a cheap food). Usually our mom served it to us after the much hated (at the time) green bean soup😵💫 The funnier story is that I made it for my American boyfriends' teenage kids for dinner once and they didn't even want to taste it at first. After some convincing, they finally did try it and it kind of become one of their favorites meals. Desert for dinner... what's not to like? LOL😋 And since I bought gochujang paste after watching one of your videos, now it's going to be my turn to experiment with a different pasta topping :) Loving your content so much Beryl! Thank you for existing! ❤❤❤
Ooh. I need to try gochujang and peanut butter pasta. I have done Sriracha and peanut butter pasta and sambal olek and peanut butter pasta in the last which are delicious too.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
As an Italian, I have been half horrified half intrigued watching this series until you got to the gochujang and peanut butter, then I was like “F it..I’m trying this!”…😂 we all have our breaking point
I lol'd ☺️
It is such a yummy combo!
Uso spesso il gochujang come ingrediente bonus nelle ricette italiane (era la mia gioia quando vivevo in Corea)! Se ti piace la combinazione piccante & umami, ti consiglio di usarne una bella cucchiaiata al posto del peperoncino quando fai una spaghettata aglio olio e peperoncino; oppure un 50/50 di concentrato di pomodoro e gochujang come base del sugo all'arrabbiata; anche allungato con un po' d'acqua e messo a mo' di salsa sulle uova all'occhio di bue merita tantissimo!
Peanut butter on pasta is so good especially with some soy sauce too 🤤 I don't know gochujang tho, will have to check it out!
On ramen/soba noodles it works a treat, so I don't see any issue with it 👍 however, some of the other options are a bit much for my taste 😅 still cool to see what different people and cultures can come up with!
One of my favourite ways of eating pasta is warm pasta with raw tomato, chopped fresh basil, good olive oil, and fresh goat cheese. Feta would work too but it’s a bit overpowering sometimes.
Basically 30% of my meals when we have tomatoes and basil from the garden. It’s just so good. Simple, and so good.
I have eaten the exact same dish, but with Mozzarella. I will try your version for sure!
I do the same thing but with some minced garlic and parm instead of goat cheese. Sometimes I get fancy and add some toasty pine nuts on top.
Yes, this is a classic for summer weekdays, especially! I like adding all the toppings while the pasta is still in the pan, just to warm things up a bit before serving.
You know if you want to switch up your carbs you could try rice or polenta instead of pasta. I bet it would still taste great.
Nothing beats fresh garden tomatoes in the summer!
GIRL!!!!! You need to do a CHILI in the USA series because from California to Texas to New York chili is serious and very different!!!!
that would be cool especially this time of year
agreed
But can we all agree to not bring up Cincinnati chili??
edit: I went to uni there and I still have nightmares of that sugary slop. Also this opinion always stirs up an interesting debate from the Ohio river valley folks. :)
The butter paneer / butter chicken gravy on pasta reminds me of my mom. Growing up she was so busy first as a student and then as a working teacher that often she would make a giant batch of keema matar (mince and peas) on Sundays and all through the week it would go on everything from toasties to rice to keema parathas to topping on pasta or oven tray pizzas for 4 kids and hubby.
lmao still happening to me😭😭
hi beryl! for the japanese topping you actually used squid (ika) with mentaiko flavoring! mentaiko is typically the roe sac itself that you can open up & see the little eggs ☺️ (I usually get mine from the ban chan section of my korean grocer!)
Lol 😂 oops
Lol yes, when I first saw her make the mentaiko pasta, I thought that she just didn't know she was supposed to mix the spicy cod roe with the kewpie mayo first before adding to the pasta. But then I saw the package and read what it said lol. But maybe an idea for another episode of accidental recipes?
Yessss totally makes sense. Was wondering where the eggs were and why the texture was off. Good spot! Ps. Please please mix the pasta with the sauce and pasta water so it all becomes one love 🙏🏼
Mentaiko pasta often has seafood like squid mixed into it so I guess the combination works!
Beryl, that is _NOT_ mentaiko. That’s _quid_ mentaiko. Plain mentaiko is _just cod roe_.
The pasta with goat cheese and fig jam and your subsequent question about when to eat it... in German speaking countries there's a tradition of 'viertel,' a small meal served at 4 pm, otherwise known as teatime in the UK or after school snack in the US. This would be perfect for that!
Will you ever do an episode on eating like a hobbit, 'second breakfast' and all that, Miss @berylshereshewski ?
I hope so!
I'm not sure if it's only in Australia, but Aldi here sometimes has fig infused balls of goat(s) cheese. Like tiny balls that you eat with a toothpick and they are SO good.
I'm German and I've never heard "Viertel" as a meal before. I would guess it's only a thing in southern Germany? In Berlin/Brandenburg the whole meal is just called "Kaffee" :D
I don't know about a "viertel" either, in central Germany it's Kaffee und Kuchen and it's more 3ish
I am also the "Kaffe und Kuchen" connoisseur
I had no idea my Nana's after school snack was an Estonian idea, but this created a wonderful memory for me. Thank you, Beryl!
It reminds me of homemade hamburger helper. Maybe that’s why it felt so familiar to Beryl.
In Finland that Estonian dish is called "drug addict's stew". Only difference is that you usually add frozen vegetables (mix of peas, corn and sweet pepper) to the mix.
@@Jay_Kay666 Ahaa, uusi nimitys minulle tämä :D. Makaronimössöksi tätä olen kuullut nimitettävän.
@@Ginatus Nistipata on hyvää.
@@Jay_Kay666 Yksinkertaista mutta toimii hehe.
I put garlic oil, chilli flakes and green onion on my pasta as a midnight snacks, it's so good
Hi Beryl, I rare!y miss any of your episodes, love ALL of your ideas. In my younger days, I lived in a religious community where they practiced vegetarianism. I often make this south Indian inspired curry noodle dish where you would dress a long pasta such as spaghetti with a "chaunk" of oil with lots of sputtered mustard seeds, cumin seeds, curry leaves, green chillies and a nice dose of tumeric. I often added sauted veggies (long cut cabbage, julienned carrots and bell peppers) in this mixture, finishing off the dish with as much cilantro as you can like and a few drops of fresh lemon or lime juice. A few raspings of the citrus zest is nice too. (I love cilantro, so I put tons of it. 😊)
Another pasta dish that I remember eating was made by a Polish lady. It was any kind of pasta dressed with black poppy seeds and crushed walnuts or almonds sauteed in plenty of butter, with a generous sprinkling of finely chopped parsley. Occasionally, she would mix a little sour cream into the pasta to moisten the dish.
My second generation American Italian mother in law, (may she rest in Peace.) grew up during the great depression. (You didn't waste even a slice of bread.) She would make the pasta dish which was basically spaghetti dressed with garlic sauteed in olive oil with crispy breadcrumbs on top. She called this mixture "spaghetti with sand". This was often made at the end of the month when the cupboards were going empty before the social security check came through. Thank you for reading my comment. Keep up the great work... I look forward to your videos. They make my day each time I watch you. 😊
That spaghetti with sand was actually featured on Beryl’s video from like two days ago, a Sicilian guy submitted it.
have you done a peanut butter episode? cuz Filipino Kare Kare will blow you away 😊
My husband isn't Filipino but if he mentions to a Filipino acquaintance how much he loves kare kare, next time he sees them, they hand him a big container of kare kare made with GOAT 🐐 (which he loves). Bless up to the Philippines 🇵🇭
OMG, please do a peanut butter episode, Beryl! I love it
Yes! Peanut butter episode!
Warning : must include instruction how to eat it. Kare-kare is rather bland on its own. That teeny bit of shrimp paste rounds up the dish. Personally, not a fan of it because of the parts used to make it. I have yet to eat one that's not very boney or with off cut. Maybe in the future I'll try it again. Last time I ate it was 10y ago.
Pasta and chilli is awesome!!! Kudos to the one who suggest it and Beryl too for trying it...PASTA WEEK!!!
Cincinnati chili usually has some warm spices in it, like cinnamon as well, but this shortcut with any chili is grand!
@@M-hc9xm I was in Cincinnati for four years in my formative years 10-14 and was a picky eater and loved the little hot dogs in buns loaded with cheese there and never tried the chili...I still long for those hot dogs and the chili even though I never tasted it...I can imagine what it would have tasted like. I make canned chili and spaghetti with lots of shredded cheese on top pretending it is Cincinnati chili as that is how my mom made it.
Oh, girl, I laughed out loud, more like guffawed, when you explained that you had no idea that Skyline chili is so different from regular chili, and you "got in trouble." I was one of those people that pseudo-yelled at you about using the "wrong" chili! I hope I was not too unkind that day! Oh, I was so upset! hahaha
I lived in Kentucky for five years and to this day make Skyline/Cincinnati chili more frequently than I do regular chili. I love the stuff! Homemade is all the better! You didn't comment on the one bite you took before going on to Turkey's dish, but I hope you liked it! (It's much better served steaming hot - the cheese should instantly melt and the onions instantly wilt from the hot spaghetti and the steaming chili and the boiling hot beans. Totally different experience when the temperature is steaming hot. I do hope you liked it, Beryl, and I am sorry I pseudo-yelled at you in the hot dog toppings video!)
This video was, as usual, just wonderful. I really enjoyed it and I am eager to try the one from Turkey and from Romania, the only ones I hadn't had before! (Try dry-frying the nuts before putting them on the pasta! Keep the nuts moving - they will go from golden and perfect to burnt in seconds. Totally different taste and you might appreciate them a bit more. Also, the TINIEST pinch of salt mixed into the sugar will help everything taste more like itself, thus elevating the dish. TINY amount, though - you should not taste the salt!)
Thanks, Beryl! I love your work and have told a zillion people about your work, who also love your work! You're the best!
I don’t think she liked it. Oh well can’t please everyone😢
Cincinnati chili is not very good. Sorry
I have definitely done the butter chicken gravy pasta before, and it’s fab! The little Indian restaurant I used to go to would strongly encourage you to take your leftover gravy home by telling you that it had taken them three days to make it.
Thank you so much for having me Beryl! It was a treat to share our family's love of Skyline Chili with everyone. And yes, you did need waaaaay more cheese 😋
I love gochujang and peanut butter! That’s the one I’m trying.. immediately!
Annike- Hello from Florida! I actually eat my ramen with gochujang and peanut butter. I’m so glad to find someone else who likes this combo.
Hi Rose Justice I am happy to hear others do it too ❤- the gochujang and PB club is going to get bigger!!!
My grandmother from romania and my mother used to make the noodles with Nuts and sugar many times when I was a kid. I didn't know it was a romanian thing and i kind of forgot about it. I now do it more often as a comfort food. Thanks for reminding me and lots of love from germany❤️❤️❤️
More like a regional dish. I'm Romanian and have never heard of it.
@@landalasteinherz1992 she was born in Sibiu so maybe it's a german/romanian thing
I know it from my hungarian side family.
Oh, gochujang and peanut butter! Annike, you're not the only one! 😄I make a sauce out of peanut butter, sriracha or gochujang (or both!), brown sugar, soy sauce or fish sauce, lime juice or rice vinegar, and mix it with wholewheat spaghetti or rice noodles (the flat ones). If I want to make a whole meal, I add vegetables like carrots, red and yellow bell peppers, broccoli, garlic, red onion, and sometimes strips of chicken breast... and top it all with crushed peanuts and green onions. It's my super bastardized version of Pad Thai hahaha😋😋😋 It's even better cold from the fridge the next day, I swear! (Maybe not the version with chicken, though).
That sounds so delicious!
That sounds so good!! I'm screenshotting this for later!
I make almost the same sauce (gochujan, peanut butter or tahini, soy sauce, honey, lemon juice) and mix it with soba noodles. Top it with some julienned cucumber, carrot, kohlrabi or sliced raddish, some green onions and soft boiled egg... Perfect summer dish!
@@apricotjam1361 That sounds delicious!
Have you ever tasted satay sauce? I wonder if it tastes anything like that 🤔
Beryl, can you make a cookbook with many of the community recipes you've tried? Pleeeease 😃
Beryl you can toast the walnuts in the butter and instead of sugar, another way is add sage, you can and grated romano and yummy time
These hacks are genius. I’m a bariatric patient and the yogurt with mint and chili oil is perfection!
I saw the Seychelles topping and made it. Peanut butter and gochujang is a winning combination however adding crips salad veg (we added baby sweet peppers) or/ and pickled veg tang ( cocktail pickled beetroots) really elvates this dish.
I do a version of the peanut butter and gochujang pasta but I use vinegar-based hot sauce instead to cut the richness of the peanut butter and it's one of my favourite comfort foods 😊 also highly recommend trying it with instant ramen!
I do the spicy ramen with peanut butter.
I do peanut butter with sriracha over ramen.
use gochujang(or dubanjiang) and peanut butter. It would taste like dandanmian.
I'm definitely trying the peanut butter and gochujang one.
So excited by the gochujang and peanut butter. As soon as I saw it, I thought about the peanut noodles I've made occasionally with snow peas, green onions, etc. I want to try that with this sauce now. Sounds like a perfect combination.
Loving the veg options, especially the gochujang and peanut butter and Turkish pasta recipes allowing me to travel using ingredients currently in my pantry.
I am curious about "dessert pasta" for breakfast! Maybe with nuts. One of your ricing topping ideas was for sweetened condensed milk and brown sugar as a rice pudding hack. The sugar and butter pasta now has me wondering about a similar "rice pudding" pasta. Crazy!
Ülkü's dish is delicious! We also added fried chickpeas with paprika and cumin and tried it with garlic oil as well as the chili variant. Thanks Ülkü and Beryl, and greetings from Germany
Beryl, thank you for introducing me to so many new flavors and cultures! I have learned so much and am having so much fun in the kitchen!!! Your community is sooooo generous and you are the best!
"A bowl of pasta can bring us together." So profound. :)
I love to see all the tuna dishes. In my Italian household, tuna pasta (pasta con tonno) was on of our favourites and it's so simple to make. We always have cans of tuna around (usually in oil) and so whenever we want to shake up the dinner rotation we add the tuna to our tomato sauce! Sometimes when I'm super lazy I add tuna to spaghetti with oil and lemon juice and it hits the spot.
Pasta with jam? Screams brunch to me! I would try fig jam with blue cheese ;)
The Romanian dish - my mother in law was German from Romania. She made a similar dish of layered boiled sliced potatoes and cooked egg noodles, drizzled generously with butter and baked until hot. It was served a choice of ground walnuts and sugar, salt and pepper, or jam. She called it something that sounded like Crumpier Nudlen to my American ears. The German words should have been Kartoffel und Nudlen. My husband, her son, thinks Crumpier Nudlen was slang.
Love watching you explore!
I just want to give you so much kudos for the amount of work you put into the background of the dishes! Wow! I’m always amazed and intrigued
Beryl - StarKist makes "tuna creations" and since you couldn't find curry tuna, they have one in a pouch ... probably not Maylasian/Singaporean style, but it's a red curry with coconut flavor that might work.
The Estonian recipe feels like home to me, it's really common in Finland as well :) The pan-mixed version is quintessential student food (often eaten with ketchup). We have an oven-baked version as well, which is maybe even more popular and really popular with the kids. You mix the pasta, meat and onions with milk and eggs and let bake until firm and golden on top :)
Makaronilaatikko.. 🥰
honestly the Dutch jam and goats cheese pasta seems like a perfect brunch meal to me. so much of brunch includes savoury and sweet and it would be delightful!
Yeah, that's what I was thinking, too. A meal between meals so to speak. Either brunch or supper. Or for picnics, barbecue, and beach day.
Here in Seattle we have a pizza place that became the side business of an Indian restaurant. My particular favorite is the butter chicken which they will put over pasta, or on a pizza (my preference). The pizza sauces come in all the normal gravy styles you would get from Indian food.
What’s the place called?
@@recyclefiiish7753 pizza twist
Ugh... disgusting...
My mom used to make a pasta dish with bow pasta, biltong (jerky), canned peaches, mayo, green pepper, s&P. Sounds soo strange but its delicious!! From South Africa
Pasta with wallnuts and sugar has always been a staple meal of our school canteen. Same with poppy or cocoa.
My parents would go to a Polish cafe in Montreal in the 60’s and get a big plate of pasta with sour cream and cottage cheese topped with poppy seeds for 10 cents!
Pasta is an incredible dish overall. Beryl’s cheerful personality makes this whole series great. May God bless her always.
This is the best episode - I want to try so many of these! I love pasta and I have never thought to use most of this stuff as toppings.
Perfect.
I have gochujang and peanut butter, and pasta is so easy to make... Gonna do this asap
One of my favorite comfort meals is spicy ramen with peanut butter. It's salty sweet and spicy & delicious. People have been saying I'm crazy for years but it's became popular for awhile now and I'm glad. 🤤😋
I like this vlog because you define your objective and that captured my attention. I also love pasta. Now i can try interesting recipe. Ty
There's a pizza place where I once lived that made spaghetti pizza. They'd make a deep dish pizza, but fill it with spaghetti and cover it with mozzarella cheese. It was a lot of carbs, but it was delicious!
Carbs on carbs with cheese - what’s not to love?! 🍕 🍝 🧀
I put leftover chicken curry on pasta all the time, it's a delicious way to use leftovers and such an easy meal!
I love orzo, white chicken, peas, dried sour cherries, butter melted and parmesan. So easy and so good.
Oooh that sounds super interesting!
@@Rose-jz6sx The dried sour cherries and the peas are so good in it. I like orzo so I don't wear my food.🤣 Sometimes I add sour cream to make a creamy sauce.
I feel like you could get almost as diverse a set of pasta dishes if you just looked at different regional dishes in Italy. I would really love an episode that has the lesser known pasta dishes from regional Italy, so much good food to explore.
I think a common mistake made with a lot of food is we look at a country as having one cuisine when food is so regional. I've really loved going to region specific restaurants when possible. Places like China or India that have so much regional food diversity are another great example.
Ooohh definitely trying some of these combos, i'm enjoying these series 🖤🍝
Skyline chili is COVERED in sharp cheddar and served with oyster crackers! It’s the BEST! I grew up on that!! Dad was from Cincy, Mom across river in KY.
You guys have to try pasta with ground beef, maggi and butter. Delicious 🤤
This satisfies the pasta lover in me... As someone who always makes a weird combo with pasta at home, I'm getting lots of ideas... 😁☺
I think sweet pasta dishes are quite popular in Eastern Europe. I live in Hungary and growing up we ate pasta with poppyseeds and sugar, pasta with walnuts, pasta with jam, even pasta with melted cacao powder. There are also many sweet main dishes like dumplings filled with plum and cinnamon, or Schmarrn which came from Austria.
Gonna try that Turkish pasta.. it's almost similar to the Turkish eggs.. i loved it so much.. can't wait to try it.
I introduced my dad to Gochujang on a recent visit. Hes 65 moved from the UK to Bulgaria. Brought some over and cooked for him. But he smelt it from the tub and said it would go with peanut butter. 😍
I ADORE peanut butter in everything, cant believe I forgot to try this!
Years ago my brother suggest my dad add peanut butter to one of those highly inauthentic Fajita kits you get here. Absolutely on the money 😅 we adjusted to taste, seasoning and spices etc. But beautiful.
Need to try this!
In my hometown (Tournai, Belgium), some of us are known to eat warm pasta with butter and brown cassonade (granulated brown sugar) and it is so good, especially with salted butter! When I was a kid, we would eat Bolognese pasta, and we had to lick out plate clean, to turn it over for dessert pasta aka pâtes à la cassonade!
Beryl, having tried a few dishes you've showcased, I've come to trust your palate and descriptions, so when the insanity of gotchujang and peanut butter rolled across my screen, I was totally weirded out but felt we should give it a go. It was freakin delicious and so unexpected! Spicy, not as peanut butter forward as I was expecting, and delightful! Thanks for everything you and your community bring us!
Would it work with tahini instead of pb?
This speaks to me on a different level. I was known as pasta girl in my first year of university as I would eat pasta as a quick and easy meal.
To get the full Cincy chili experience, you need **at least** triple that amount of cheese! 😊 It makes the flavors meld better. Mild cheddar is what Skyline uses.
💯! I was thinking to myself , Where’s the cheese 🧀🧀🧀!!
lol I was screaming to pile on MORE CHEESE as well
And freshly, fine shredded! The non-cracking powdery residue on packaged shredded cheese does it no favors!
I recently made peanut pasta for my sister's family, something they'd never had. The looks on their faces was priceless! (She made me write down the recipe 🥰)
The spicy tuna is very similar to a quick meal method I use a lot in South America, especially there in Peru when I was there. They have small cans of sardines in tomato, which I would put in the frying pan after the spaghetti was done, heat it up and break down the sardines and add the spaghetti in. If I was feeling energetic I would add a little bit of garlic and diced onion. Literally 5 minutes additional work after draining the pasta, and was always a very good addition.
We do that here in the Philippines only we use Chinese noodles called o'dong. 155 gram cans of sardines in tomato sauce with chili added; a small (ping pong ball size) red onion, chopped; 3 or 4 cloves of chopped garlic; a dash of patis (fish sauce.) Empty the sardines in a pan and mash them up, fill each can with water and add it to the pan (which also rinses out the cans and recovers most of the remaining sauce that's still inside), the garlic, onions and fish sauce and heat it until it starts to boil, then add the noodles and recude the heat somewhat so the whole thing doesn't burn. Cook, stirring frequently, for about 15 minutes. Some Filipinos call it "poor man's spaghetti."
Yay Koji!!!! Her soaps and stuff are the absolute best!!
As a child my aunt made sometimes a pasta dish on Fridays that was sweet.
She fried some breadcrumbs in butter and mixed this with cooked Pappardelle pasta. Then you topped this with some sweet apple sauce or peaches from a can. She had four kids to feed and that was one of her cheap Friday dinner here in Germany and it didn't take long. Or she cooked the Pappardelle in milk and topped them then with sugar and cinnamon.
Here in Germany we have tuna with garlic, hot peppers and lemon juice in a tin (and some more other flavors), just to use for pasta. You mix it with hot pasta and you done. I love it.
I use the gochujang and peanut butter combined with chicken stock as a ‘mock’ tantanmen ramen soup. Gochujang and peanut butter is such a great combo.
I've made both the Turkish dish and the one from the Seychelles -- love 'em!
I live in Mexico 🇲🇽 and the pasta we like to eat here is with pollo con mole. You made the mole with peppers, chocolate and water it is very good. When it’s made you cook pasta, put the mole and a bit of cream. Delicious ❤
And you cook chicken 😂
Skyline chili is so good! I’m from NYC and I’m ½ sure I had it in Fla. when I lived there. It brings back memories. Yummmy food in this episode!
This would be my absolute most favorite week of work I’ve ever had in my entire life.
Beryl, in New Orleans, I was introduced to the ‘skippy burger’ which was basically a tablespoon of skippy peanut butter on a hot, juicy burger.whoa, so good. Now that I’m older, I get the peanut butter effect on African dishes and Asian dishes. Yummy!
For the romanian one you actually have to use very smooth breadcrumbs called pesmet along with the nuts, it makes it much nicer. And also add cinnamon!
That is very true and fry the breadcrumbs with the Walnuts are giving this a nice flavor.
@@gabrieleghut1344 oh yes!! exactly! when i saw the raw walnuts I died hahaha
Hey Beryl, my kids and I really like to watch you cook. In fact we don't have a tv and live off grid , but I will charge my phone and we will binge watch your videos. I just wanted to say as an American always get the tuna in olive oil or sun flower oil. It is right on time and can be used in a ton of things. My kids even said tuna in water? We are tuna folks , lots of kids so it's easy, cheap, versatile. Anyways hope you and your husband are well. One day my kids would like to send you one of our recipes, they ask allllllll the time.
Beryl, the easiest thing to put down on your carpet is the splat mat you can get for under a high chair on Amazon. I have them when my grandson comes over. Catches everything and easy clean up.
Loving this series it is fascinating. I love hearing about tradition and how cultures traditions change over time. I enjoy hearing about origins but with world trade and travel and movement goods, ingredients and recipes change from culture to culture and an ingredient in another culture takes on another life and new tradition based on what is available in that country. I love it 🙂 change and growth is as healthy as tradition is. There is room for all and that is wonderful. I enjoy the sharing aspect of all of this. None of us are going to make ALL of these except maybe Beryl but we will all make some. The ones that intrigue us or appeal to us so yay
I love your content 💛 thank you so much for so much connection
Walnut and sugar pasta from Romania is something we do here in Croatia too. I don't love semi soft and hard cheeses and I didn't like them even more when I was a child so when my grandma would make cheese pasta for our family(my brother and I lived with my grandparents for few years when we were little), she'd make me walnut pasta instead. This just brought so many memories for me.
Oh my goodness the woman from Kentucky had the nicest sweetest softest Southern accent I have ever heard.
Great video! Many new recepties to try.
Your ‘goat’s cheese’ dilemma kills me every time 😅😂😂😂 I absolutely love you
Wow Butter chicken gravy on pasta... That's some genius idea... Even I never thought about this because we usually save the remaining gravy for rice.
I just ate pasta dish (aglio olio), but I saw that peanut butter and gochujang combo and now I need to try this ASAP.
Probably tomorrow. Sounds perfect!
That spicy coffee ramen looks amazing all the recipe's
Oh hell yeah Skyline! Skyline three ways (chili spaghetti) is a favorite here! I'm from Columbus OH! Skyline has Greek roots, the recipes was invented by a pair of brothers who made Skyline! I love this episode, I've been fighting pregnancy nausea all week and I hope one my belly calms down I can eat these great ideas!!!
The butter jam goats cheese one sounds soooooo good 😮
I literally had spaghetti boiling while I was watching this and I'm having... gochujang+nut butter (I had mixed nuts butter). It's surprising! I like it a lot! (might need a bit more salt depending on your butter).
I LOVE this every day Beryl video series!
Gochujang and peanut butter on pasta? Oh yes, I'm all in!!! I grew up eating 3 way spaghetti which is the chili topped spaghetti with beans and cheese on top of spaghetti noodles. That is one of our favorite easy winter meals. I make mine with traditional chili instead of Skyline's greek version with the allspice and cloves and cinnamon, but I have eaten at Skyline in Ohio and it was really good. Just in Texas people are weird if you make the chili different, so I fix what the people eat.
I'm loving this series Beryl! I'm not Italian but I am a bit of a purist when it comes to what you have with pasta and what you have with noodles (which is a 'me' thing, I like rules hehe). I feel like a lot of these recipes are actually 'noodle' dishes which is interesting because pretty much all wheat-based noodles/pasta have the same ingredients, just different methods of making the 'noodle'. We are such a global community now that traditional dishes are moving and morphing all over the place and it makes me ask the question 'what is authentic food anyway?'
I think about this a lot too, older generations lived in a less global society and there were clearer lines with food and much less obvious adaptations, today, food is so international and with the internet and social media, food exchange and adaptation is happening lightning fast. Culture and history is so important but I also sometimes wonder if when criticizing how another culture has adapted a food from another place and people yell about its lack of authenticity if it isn't a little like "the old days were better" mentality, we live in a new time and maybe a part of that is accepting that food, with society, is gonna change, i dunno!
@@BerylShereshewsky I think you are SO right. I'm Gen X and I've always been chasing authenticity (asian fusion, whaaaat!) I also worked in hospitality for years and I know and love food. I pretty much travel for the food and the experiences that come with it. Maybe it's ok to expect authenticity in a dish's country of origin but it's open slather in the rest of the world? xx
@@BerylShereshewsky I do love this take on food and globalization. Let's not forget that tomato's were introduce to Italy in the 1500's as it was a fruit from the "new world". Traditional foods is all based on the time period we are discussing. No one is considering what Julius Caesar ate as THE traditional Italian foods.
@@josephdemarchi2128 yeah, food history is fascinating. Have you watched the Tasting History channel?
One of the BEST pasta dishes I ever had was super similar to the leftover Butter Chicken/Paneer Gravy on pasta, it was at this one restaurant in South Africa and while it was more of just all the dry spices you'd find in Butter Chicken mixed with lots of butter and some fresh coriander it. was. FABULOUS. I haven't thought about that dish for years but this made me remember it (I still need to attempt to remake it at home)
Loved this!!! Need to put left over curry on pasta now… and gonna try that walnut sugar one today! 😋 Although i might just put that on buttered toast cuz I think I’m out of pasta haha.. btw have you done a tuna video yet? I was just having a convo with my friend about taste testing tons of different canned tunas from different countries… I’ll search thru your videos!!!
if you make the walnut sugar pasta i'd recommend to fry the walnut first with some breadcrumbs and butter, not raw walnut!! (from a romanian)
@@balkanwitch5747 thanks!!!!!
You have redeemed yourself. Good job correcting your mistake with the Cincinnati style chili. Bravo. Also don't feel bad if it wasn't your thing. It helps a lot if you grew up with it but it is also one of those things where the weirdness wears off after you have had it a few times. My dad, from Kentucky not far from Cincinnati, grew up with it and likes it whereas I did not, from Michigan, but now live in SW Ohio where it is everywhere but I have come to appreciate it as its own thing.
the gochujang/peanut butter one actually makes perfect sense to me! i often eat noodles with a sauce made with essentially a quick aromatic oil (minced garlic/ginger/some spices), gochujang, and tahini -- peanut butter and tahini have a similar nutty flavor, tahini just doesn't have the sweetness that PB tends to have! but it's kind of like making a super quick peanut sauce like you'd eat on satay or something lol. it sounds great and super easy, just mixing 2 pantry staples together for a quick meal!
Love the Korean Dong Won hot pepper tuna, my favorite topping on ramen 🐟
When I was coming back to life from depression (I don't really eat when I'm stressed/ sad/ depressed) I was eating pasta with butter and sugar. Butter and sugar is a popular combo in my postcommunistic country. Now it became my comfort food :D
Watching these made me hungry 😋
All yum 😋
Your earrings so pretty
As a 40+ Romanian, I grew up eating walnut pasta as a main course during the communist era (probably because it was considered a cheap food). Usually our mom served it to us after the much hated (at the time) green bean soup😵💫 The funnier story is that I made it for my American boyfriends' teenage kids for dinner once and they didn't even want to taste it at first. After some convincing, they finally did try it and it kind of become one of their favorites meals. Desert for dinner... what's not to like? LOL😋
And since I bought gochujang paste after watching one of your videos, now it's going to be my turn to experiment with a different pasta topping :)
Loving your content so much Beryl! Thank you for existing! ❤❤❤
the Turkish one looks perfect for Summer 🤩🤩
I put leftover butter chicken on ramen all the time bonus if there's some raita yogurt and spinach paneer to go with.
Ooh. I need to try gochujang and peanut butter pasta. I have done Sriracha and peanut butter pasta and sambal olek and peanut butter pasta in the last which are delicious too.