Such a weird comment, but I used to cook a lot of your recipes with my dad but now that he's passed away your channel is giving me a lot of strength. I can keep my dad's memory alive by cooking the things he would've liked. Thank you for doing this for all of us, and please know you've saved mine and my partner's Christmas ❤❤❤
@mozorellastick2583
7 ай бұрын
I’m so sorry for your loss ❤
@JohnMinehan-lx9ts
Ай бұрын
@@mozorellastick2583 My regards to all concerned, good stuff, good family stuff . . . . grief is the price paid for loving people.
@UnderTheBlueBeanBush
14 күн бұрын
Not at all a weird comment; highly relevant to Beryl's content. People keep sharing dishes that remind them of lost beloved ones.
@Lalolale
9 күн бұрын
Thanks for that sweet comment, all the best from Germany to you ❤
@JohnMinehan-lx9ts
8 күн бұрын
Und mit dir und deiner Familie . . . .
@cosettelewallen4281
11 ай бұрын
I would love to see more food waste episodes. Food waste is some thing that I’m so passionate about and I really love learning about ways to reduce food waste by using parts of plants and animals and any other food waste instead of throwing it away.
@CapitalJforJen
11 ай бұрын
100% agree
@katrinnoe1646
11 ай бұрын
Yes please ❤️
@NickaLah
11 ай бұрын
The main problem with food waste is that restaurants and grocery stores actively make sure the poor and homeless don't have access to any scraps, though. My hubby is a sushi chef, but has worked in various food service jobs, it's a hassle to even let employees take home comp'd items. It really depends on which manager is working at that time. Thankfully some managers don't care, but there is the assumption that employees easily get food for free all the time when that often isn't the case. The amount of people in food service that are going hungry while serving everyone else is sad, but even if they have bosses that are more understanding they shouldn't be forced to eat comp'd fast food that gets nasty as it has been left out all day. Imperfect produce is a different story, though. I wish perfectly fine produce was used wisely instead of just thrown out.
@yeat7264
11 ай бұрын
Yess! I'd specifically love to see beryl try leverpostej (from Denmark) even though it's pretty difficult to make
@hynnow18
8 ай бұрын
Me too!
@limlianhui9462
11 ай бұрын
In Asia we do pay for even the ‘spare parts’ of the animal, not even the offal and ears are given out free. So it was mind blowing to go to Australia and be given huge salmon heads for free! We simply chopped them and fried them up, served them with a bit of salt and a squeeze of lemon and the whole family could eat basically for free.
@catpawrosales4265
11 ай бұрын
Same where I live in Mexico. You pay the same price per kilo for bones and heads and tails and trotters.
@sarac.123
11 ай бұрын
@@catpawrosales4265Same in Italy. You pay for every part of the animal
@MrVovansim
11 ай бұрын
Where I'm from, it depends where you go. At a supermarket, you won't get anything for free. But if you go to a small butcher shop, you might get stuff. My mom gets chicken necks for free from a local butcher to supplement her cats' diet. Of course this doesn't apply to things that used to be scraps, but are now sought-after, like chicken wings, ox tail, salmon collars, and the like.
@Luciachan23
9 ай бұрын
It's mix for me back in Lima. You can buy fish head for cheap but it used to be that you'd get the head for free if you bought the fish from your usual guy at the market. Like a loyalty freebie. Same with spare cheap herbs at the veggies lady.
@sarac.123
9 ай бұрын
@@Luciachan23 I was thinking about supermarket too but if you go in the same shops most of the times they give you something for free or at a less price in Italy too. For ex: backeries they can give you piece of focaccia or brioches for free at the end of the day.
@pikqileong9795
11 ай бұрын
"This animal became food for us and one of the best things that we can do is respect that sacrifice by using as much of the animal as we possibly can." That's an amazing quote.
@RachelShadoan
11 ай бұрын
Y’all we should make Beryl a patchwork apron using scraps of fabric from all our countries
@miayana2539
11 ай бұрын
I love this idea!
@SoftenedStill
11 ай бұрын
Great idea!
@freddiekinnaputi
11 ай бұрын
I was just thinking the same.
@BubsyMupsy
11 ай бұрын
That's great idea, but who is going to stitch it?
@IzabelCampana
11 ай бұрын
Just tell me where to send my little patch!
@sinaain
11 ай бұрын
I store my Parmesan rinds in the freezer, so if you don’t go that quickly through Parmesan that’s a good way to collect them without the risk of them becoming moldy
@DraconicMaiden
11 ай бұрын
Same. Not me over here making those balls next week for dinner.
@cojun1974
11 ай бұрын
great tip, I was just wondering, if that would be possible - and here I find the answer! :-) Thank you!
@ninjabgwriter
11 ай бұрын
I do the same with vegetable peels and poultry carcasses for broth, but I never thought to put cheese rinds in the freezer! Thanks!
@als246
11 ай бұрын
Me too, I always have a stash of them frozen. 😊
@WulfLovelace
10 ай бұрын
That's the one that surprised me the most. I've always been told the wax isn't digestible. So I am confused by this recipe.
@zeideerskine3462
11 ай бұрын
Use the orange syrup to flavor black tea. It makes a smashing addition to chai. So christmassy! Drizzle it on buttered crumpets or toast.
@pmclaughlin4111
11 ай бұрын
Add rosemary and drizzle on chicken...
@Morticiarghhh
11 ай бұрын
Growing up in a Bengali household, I have hardly ever seen "scraps" go to waste. Fish head is considered a delicacy in my cuisine and we prepare it in multiple ways, including with daal, and veggies. My grandmother also used to fry the skins from peeled potatoes and gourds with some poppy seeds for extra crunch - it was one of our favorite snacks. I feel like modern cooking can be rather wasteful at times but we can always look back on our respective cultures for some inspiration. Lovely video as always.
@artsysolanki
11 ай бұрын
I was going to say this! Haven’t seen this in other Indian cuisines much but Indian bengali food has lot of amazing dishes with bottle gourd peel, potato peel, plantain peel. Love all of them!
@dishachakravarty1937
11 ай бұрын
Yessss! Murighonto!!
@peacenlove
10 ай бұрын
Chechki❤
@debolinas
7 ай бұрын
I was about to say the same. :) khosha bhaja (fried peels) is delicious. I have bought gourds for the peel and have then figured out what to do with the rest of the bodies. and let's not even start about muri ghonto (fish head and rice). These are such natural dishes in our cuisines that it isn't even an effort. It's quite common for a bengali to go buy just the heads or the intestines or fish. they are legit yumm. :)
@Kathakathan11
6 ай бұрын
My Marathi father loves fish head recipes too, it’s kind of preference here, but knowing that it’s preferred a lot in Bengal is so good
@catherinedelspina9552
11 ай бұрын
Beryl, I loved this episode..so interesting and on topic. I had to smile as I watched you eat pig tails. Remembering when you were little : your most experimental food was chicken fingers. You are AMAZING. Keep it up, you inspire us. Love, MOM
@hynnow18
8 ай бұрын
Adorable that this is your mom!!
@kw1761
11 ай бұрын
Cooking vegetable stock with veggie peels and scraps is also a thing.
@TheNinnyfee
11 ай бұрын
You can also freeze scraps until you have a big batch. 😊❤
@saragoose
11 ай бұрын
Ya I keep a jar in my freezer for scraps and then when it’s full I make veg stock. Carrot peels, mushroom stalks, onion skin, basically any scraps are good!
@ocimak
11 ай бұрын
I did this yesterday!
@drothberg3
11 ай бұрын
And do the same thing with chicken or meat bones. Or the necks. They make great stock.
@feyfantome
11 ай бұрын
I’ve always done that, plus the bones/skins/tendons
@daxdynamite2750
11 ай бұрын
My first job in a kitchen as an apprentice, my head chef taught me the most valuable lesson of my entire career: Let nothing go to waste. He would even go so far as to inspect the waste bins and fish out any useful scraps that we threw away to make a lunch for himself, just to set an example. Also, it's kind of wild to think that oxtails are considered a delicacy and are often sold for pretty high prices as an ingredient for such classic dishes like Oxtail soup with Madeira, yet pigtails are often discarded.
@kazzagreen84
11 ай бұрын
I haven't made oxtail soup since becoming an adult cause it's so expensive now. It used to be the cheap meat. Same with lamb shanks. When I first moved out of home chicken thighs used to be the cheap meat and breast was expensive. Now it's the other way around!
@daxdynamite2750
11 ай бұрын
@@kazzagreen84 Absolutely true! I guess that's the price we pay for more and more people becoming aware of the versatility and quality of ingredients, as well as more convenient and modern cooking techniques. Crustaceans for example were once considered an undesirable byproduct of the fishing industry. Lobsters were used as cheap prison food, and my grandma used to buy fresh crabs at the harbour for $0.10 a piece. A perfect source of cheap protein for a single mother with 7 kids. Nowadays a single North Sea crab would set you back an easy $40.
@RyanTeo
11 ай бұрын
Pigtails are good for soups or for being braised (Chinese style 卤味).
@keishamurray2711
11 ай бұрын
I work at a homeless shelter, and there is a Jamaican restaurant nearby that brings their left over curry and oxtail at the end of the day regularly. People pay alot to eat them at the restaurant, but our local homeless folks get so tired of them 😂😂😂. It's so good though.
@trinkim
11 ай бұрын
In Trinidad we slow cook the pig tail so it’s all soft and melty and delicious! Happy to see more Caribbean dishes here!
@jennep6184
11 ай бұрын
Same in Suriname
@IamCee_Cee
11 ай бұрын
It's supposed to be slow cooked in St Lucia as well.
@trinkim
11 ай бұрын
@@IamCee_Cee ok so it’s probably that she didn’t understand it needed to be slow cooked for a few hours or put in the pressure cooker.
@CinnamonQuills
11 ай бұрын
Between Beryl and Anti-Chef, the KZitem subgenre of "Food KZitemrs Reacting to Random Worrying City Noises As They Try to Cook" is one of my favorites 😆
@cloudwatcher608
11 ай бұрын
Haha I totally thought of Jamie at that moment too!
@jenbelanger4092
4 ай бұрын
I hope everyone's OK...
@pmclaughlin4111
11 ай бұрын
Citrus peel tips: remove "rind" with potato peeler before peeling the orange. If you are working with peels, use smaller sections. Blanch the peels (cold water, bring to boil, discard) -(Repeat if you left too much pith) Cuts down on boiling in syrup time (and if you left too much pith, cuts down on that problem)
@peterdoe2617
11 ай бұрын
Better than the idea I had (using that tool you would use to remove the hay from an artichoke).
@cindystewart5417
11 ай бұрын
I haven't made them in ages, but I remember the blanching, discarding x3, then I would dip it about 1/2 in chocolate. They get better if you let them sit for a while - then they are kind of like a jelly candy.
@rachaelhoffman-dachelet2763
11 ай бұрын
I think the syrup cooked down too much and they got hard because the syrup became candy.
@gregmuon
11 ай бұрын
I learned to do this by pre blanching too. Some people do it 2 or 3 times. I think twice is good. The boiling in syrup takes longer than you would think.
@joannepeterson7896
11 ай бұрын
I learned how to make citrus peel candy by covering the peels with the pith with water, bringing the water to a boil and then discarding the water to remove the pith bitterness. I normally did it three times. Then make the sugar syrup, and add the peels. The sugar syrup must totally cover the peels. Cook the peels at a very low simmer until the pith and peels become translucent. Then using a slotted spoon, or a fine skimmer mesh strainer, remove them from the syrup and let them briefly cool on cooling rack, and dip into the granulated sugar, or melted chocolate. The syrup can be used in drinks, to brush on cakes, to use as a glaze for sweet potatoes, to poach hard fruit like pears for a dessert, to candy ginger slices, and I'm sure there is more.
@taraoakes6674
11 ай бұрын
Candied orange peels dipped in dark chocolate have always been one of my favorites. Now, about those Parmesan peel balls, I could see them used in a “meatball” sandwich…oh yeah!
@nozee77
11 ай бұрын
Loved this episode! Please make this a "no food waste" series! 🙏🙏🙏
@jaehaspels9607
11 ай бұрын
My family is Dutch and the Dutch are really good at not wasting anything. When we butchered, we pretty much ate or used all parts of the animal. The peels and stems of vegetables were still used in other dishes. My Grandmother's thing to do w/ leftovers was to make bitterballen. I make what I call garbage fried dumplings. I take all the leftover food in the fridge, chop it all up in the food processor and mix w/ soy sauce, wrap it up in wonton skins and deep fry them. We also consider it not wasting if you feed stuff to your animals.
@andersonomo597
11 ай бұрын
Years ago, my single mother neighbour taught me to turn all the veg languishing in the fridge into what we call still call 'veggie moosh'. Basically you steam all the veg that you know will otherwise end up dumped, and mix it into a cheese sauce. Delicious, frugal, flexible, easy. We really need to be less 'precious' when it comes to meals! Love the idea of wonton skins AND deep frying!!
@lijntje266
11 ай бұрын
maybe you know i guess im going to ask the cheese store later :P but im also dutch and i loved the cheese one but i tought the outher part was also plastic? and i dont realy want to boil and eat some plastic :")
@toa7401
11 ай бұрын
@@lijntje266 if you have real parmesan cheese from Italy, you can totally eat the skin! Sometimes other cheeses have a very waxy skin, and I think only the cheap cheeses come with a plastic coating (if even then)
@Pammellam
11 ай бұрын
@@lijntje266The parm rind is just super dried up parm cheese. I always use the rind in minestrone soup. It makes all the difference in the world! 1000% better with the rind.
@lijntje266
11 ай бұрын
@@toa7401 are you from the netherlands? Cause i am pretty sure that matters a lot. I did google it and it said basicly all hard cheeses here comd with a plastic orange coathing the part underneath is edible :p
@JaclynMorris22
11 ай бұрын
What an awsome episode. I would love to see a collab between Beryl and June from Junelikethemonth, where Beryl gets waste recipes to make and then June uses the same ingrediants to make something else.
@lisam5744
11 ай бұрын
I do hope you'll do more of these food scrap dishes videos. So many ways to take what most toss and make more food.
@andersonomo597
11 ай бұрын
Great episode!! I've had fun making delicious meals from supercheap pork bones and salmon 'frames' for the very reason of valuing the WHOLE animal, not just the 'choice' bits. It's food, it's healthy, it's delicious, it's frugal, it's fun, it's a conquest. *MORE EPISODES LIKE THIS PLEASE BERYL*
@travellolo
11 ай бұрын
Beryl, chilaquiles are usually made from hardened old tortillas. Its probably the #1 breakfast in the world.
@bad_mime
11 ай бұрын
Please make this a series!
@hannahpalko4371
11 ай бұрын
Hi Beryl! I just wanted to mention that if your sink seems to be running slowly, you could check the the aerator that is located at the faucet opening. It gets clogged over time and can really slow it down. you should be able to unscrew it with your hands and a new one shouldn't cost more than $10! It's a quick fix that can really improve your life (spoken as a renter lol)
@BerylShereshewsky
11 ай бұрын
Oh my gosh I’m gonna check today!!! Thank you!
@rvmush3883
11 ай бұрын
Or just put vinegar in a baggie and tie it around the faucet-I leave mine overnight. It will remove the minerals that are slowing the flow.
@dailybread8376
11 ай бұрын
As a food pantry just up the road from you (Danbury, CT), this is great content and a wonderful, inspiring message. Reducing the amount of food going to waste is a huge part of tackling food insecurity. Way to go Beryl!
@pamelakilponen3682
11 ай бұрын
We use our food scraps here in Finland for use as biofuel to heat homes here in Finland. Every home and apartment block has bins to put them in. We wrap them in bio bags. They then collect them once a week. We don't have garbage disposer machines like you all do in the USA.
@mefesta
11 ай бұрын
The parm meatballs remind me of the egg cutlets my Sicilian grandmother used to make; after she made cutlets (veal or chicken), she'd mix the leftover bread crumbs, flour and eggs, and fry the mixture in patties. So delicious! Sometimes I just make egg cutlets without making the meat cutlets.
@Chocokitty57
11 ай бұрын
Omgosh!!! Part Italian here too! And I thought I was the only weirdo who did this!!!
@johnhmaloney
11 ай бұрын
Great video! I've seen a lot of food channels on KZitem talk about food waste, but recipes like these really present a practical way of reducing it. I'd love to see more. Also, those parmesan rind balls look amazing, I'm definitely going to have to try them. And they'll push me to finally upgrade to actual parmesan, from the stuff in the green canister.
@Miserycordya
11 ай бұрын
growing up, I was self-conscious of my "otherness" compared to other American kids, and would make faces at our Portuguese dishes like arroz de cabidela (uses chicken blood as a thickener) .. it's interesting what experience, time, and distance can do to your perception of such things..
@RoseNZieg
11 ай бұрын
as thickener? that interesting. we actually store chicken blood in salt water and cut them into cubes to boil them with other undesirable chicken parts. the blood cubes were so good. I actually prefer it to actual meat.
@user-de6rn7mr7q
11 ай бұрын
I’m Portuguese and I did not know Thats why it was used
@Miserycordya
11 ай бұрын
@@user-de6rn7mr7q yeah, it's main goal, of course, is to not let anything go to waste, but the addition of the chicken blood and vinegar adds a richness that's hard to describe. As a minhota, it was a not too uncommon dish.. especially in the colder months. It's funny that while I remembered enjoying it when I was very young, by the time I was a bit older, it was much more of a conflict.
@2pswanson
11 ай бұрын
Hi Beryl, I love your channel. One of my favorite take-always is your humanity and acceptance of imperfection. It gives your viewers the confidence to try new experiences and know that it is O.K. to fail. It gives me that confidence! That said, this episode was brilliant ! I actually have been waiting for it ever since your watermelon episode. Those rind recipes were fabulous! I just learned that one can save the seeds and roast them as many do with pumpkin seeds. I hope that you have more episodes with food waste. Two ideas that might help save you time and anguish: When a recipe states to peel tomatoes, it usually means to blanch them: Place them in a rolling boil for about two minutes and then immediately into an ice bath. The peels come right off. Next, try peeling the orange skin off of the rind with a peeler instead of taking the rind off the peels (The reverse of what you did). I think you will find it much easier. Please remember that I think that it is wonderful that you show us that we can explore culinary adventures even if we aren’t professionally trained cooks. Love it! I have so much to learn. Your channel has taught me so much. Paula Swanson
@RadenWA
11 ай бұрын
In Indonesia there’s a preparation called “Ayam Tulang Lunak” which is a kind of pressure cooked chicken to the point that the bone becomes brittle and edible. As a result you can eat the entirety of the chicken as is, even the entire head. The bones absorbs spices quite well and with the marrow inside makes the bone literally one of my favorite part of a chicken. I don’t know exactly how they manage that and why not more countries do this as it really maximizes the usage of the animal.
@EmL-kg5gn
7 ай бұрын
That’s so cool!!! I have some Nigerian friends who hosted a big celebration one time and one of the dishes they made was a chicken dish that also lets you eat the bones! Sadly I don’t know what it’s called. I’d never tried them before so it was very exciting for me 😊
@melwhore32
11 ай бұрын
This channel is literally such an educational institution for all cultures to come together and see what others have to offer! Beryl we all love LOVE your efforts and research! Making KZitem such a lovely and nurturing space
@beacarrilloc
11 ай бұрын
I grew up eating trotters, fish heads, blood sausage, stomachs and brains. They were normal staples back then but with time they’ve become less and less common. 🇨🇱
@RoseNZieg
11 ай бұрын
blood sausages are the best!
@melissaburden6303
11 ай бұрын
Lemon, orange and lime peels, candied, then dipped half way into dark chocolate makes the best Christmas candy.
@lisakilmer2667
11 ай бұрын
Or plain, on top of brie! Unexpected and fabulous.
@bjdefilippo447
11 ай бұрын
They can also be used in marmalade, tea, potpourri, or, if you have the tools, to extract the essential oils. Citrus peels never go to waste around here!
@humayramostafa6622
11 ай бұрын
This is incredible! These dishes made from scraps all over the world celebrate sustainability. Kudos to Beryl for such an amazing episode. 🎉🎉❤
@georgecarlson1460
11 ай бұрын
Beryl, I'm old enough that my parents were children of the Depression and their parents were farm families in the beginning of the 20th century. And a lot of those habits did get passed along. I don't peel vegetables, just wash thorougly. But even if I do for a particular reason, the peels get cooked down for vegetable stock. It has gotten really difficult to find a lot of the things I grew up eating. I really appreciated this episode! You rock!
@michlkwitz
11 ай бұрын
Can one of Beryl's sponsors please send her a decent blender and an apron? 😁
@cojun1974
11 ай бұрын
Great episode - thanks a lot! For many years, when it came to chicken, I only ever bought breast and drumstick. But a couple of years ago I startetd to buy a whole chicken, and then seperating it into different meat parts to freeze, frying the skin as a treat, using the bones to make a broth, and after that - the tasties thing of all - using the meat scraps on the bones to sharply fry them and eat them in a stir fry. And I made up the rules for me, that I won't buy chicken parts anymore and that I can only go and buy a new chicken, once I have eaten all the parts of the previous one. Yes, this is a bit more work than just opening a package with pre-cut chicken breasts, but it makes me value the chicken meat much more.
@anna-lisagirling7424
10 ай бұрын
I used to make sandwich filling from the bit of chicken meat that was left on the bones after making soup stock. I cut them up small, sprinkled some chopped almonds, chopped celery and parsley, chervil and black pepper into it all with enough mayo to make it spreadable. Yum on whole grain bread 😇and definitely better and cheaper than overpriced deli meat.
@mathewritchie
11 ай бұрын
What constitutes the best parts changes over time,I can remember buying lamb shanks and beef shin (ossobuco)dirt cheep because it was sold for pet food and now they are premium cuts.
@hello_akami
11 ай бұрын
as if this acct isn't already my favourite on here, the way that this food scrap episode could have gone wrong in so many ways and yet was still done exellently... i especially appreciate the honesty with the pig tail. thank you!
@biglinguist
11 ай бұрын
I would happily watch more scraps videos.
@LikaSaliscente1969
11 ай бұрын
I used the peels & "scraps" of veggies to boil into vegetable broth, along with carcasses, and use that for various things like spaghetti sauce, bbq sauce, soup, etc... I also use the cheese rinds to thicken things. I'm also good at utilizing leftovers into a completely different meal, because we don't like eating the same thing all the time.
@tmw94777
11 ай бұрын
My parents and grandparents’ recipes all use non-standard measurements lol…a “handful” or “some” or “until it looks right” lol. As a chef it drove me MENTAL trying to capture these lovely family recipes. Finally, out of frustration, I put their mixing bowls on a scale and let them add whatever until “it looked right” and I wrote down the weights of each ingredient. Now that there is only my dad left, it gives me great joy to be able to make their food and have it taste the way I remember it. I thought I would pass along the tip to help anyone else who is trying to preserve those heirloom recipes.
@sherisimms9213
11 ай бұрын
Great idea!
@victoriap1649
7 ай бұрын
Series idea: Greif Meals People around the world send in meals that help us get through grieving a loved one. The dish tastes like being with them again 🖤✨
@jonnylumberjack6223
11 ай бұрын
Scotland here! Our national dish is "waste" - that's what haggis is, really. Bits of animals not normally used, with oatmeal, herbs and spices, all wrapped up to be boiled in a sheep stomach. I don't eat it, because I don't eat meat, but it is delish, as is it's vegan cousin, veggie haggis. Sadly, it loses the waste aspect. I honestly can't think of another dish that I eat that is made from what could be considered waste, which is a sad indictment on Western consumerism. Must try harder!
@colettebishop2173
11 ай бұрын
Stovies maybe (although not as a vegetarian!), bubble and squeak, soups of all sorts, stocks from vegetable peels?
@jmillar71110
10 ай бұрын
Stovies, skirlie, rumbledethumps, clapshot, cock a leekie soup, tottie scones, fishcakes, lentil soup, Cullen skink, haggis pakora😂 we've got a fair few lol xx
@caricheng
11 ай бұрын
I waited so long for this episode, and you didn't disappoint me ❤ I thought you were going to deep fry that parmesan ball though, like an arancini. I guess learning how to use the parmesan rinds creates so many possibilities! It could turn into stuffing for zucchini or eggplant, or savory pancakes, maybe baking into sticks like grissini... I love it!
@traciechakraborty3829
11 ай бұрын
Fish head curry is AWESOMELY DELICIOUS! It's one of my favorite Bengali dishes ever. Right up there with hilsa, green mango chutney and kheer kadam (rasagolla encased in dried milk). And I say that as a someone who was reluctant to even try it. That's why my motto became "try everything once".
@Mentallyunstableflop
11 ай бұрын
I just had a Kheer Kadam, it’s the better than Rosogolla in every way possible. it’s Durga pujo, I can’t have non veg, and I miss fish head like crazy
@traciechakraborty3829
11 ай бұрын
@@Mentallyunstableflop ikr? rasagolla is ok. kheer kadam is AWESOME! Love the dry outside & the syrup in the middle. & if you're going vegetarian, India's the place to do it! They're veggies are so good & satisfying. Enjoy some hilsa after the puja, just avoid those tiny bones.
@itsdonuttime7729
11 ай бұрын
@@Mentallyunstableflop it's interesting that no-veg, spec fish is not eaten. The Goddess had an incarnation where she was born to a fisherman's village.
@Kathakathan11
6 ай бұрын
Green mango is just the magical ingredient, we put it in many dishes and along with fish recipes in Konkan
@CapitalJforJen
11 ай бұрын
We are so wasteful with food, especially in North America. Thank you for this episode and I was impressed with the part where you acknowledged that if one was willing to eat some parts of an animal who gave it's life to bring us sustenance, one should be willing to eat all of the parts (11:33). It's a part of my culture growing up in an immigrant family and something I continue to normalize for my kids. We don't really eat meat much now but like to buy imperfect and discounted produce to help avoid these things from going into landfills. Anything we don't eat gets composted. Bravo Beryl! I continue to love everything you do.
@shishly
11 ай бұрын
Love this channel so much. This has so much value, and love how each recipe is followed by a very thoughtful and not mediated story.
@rebeccafoster-faith6647
11 ай бұрын
Someone please make a short or gif of Beryl saying "I still feel intimidated every day...but I power through.". Truer words never spoken!
@jhbrown1010
11 ай бұрын
Ms. B, I liked this episode a lot. I use ham hocks in my collard greens, red beans and rice, navy bean soup. Also, you could have used your veg peeler on the orange while the rind was still on the orange. I have the same peeler. I also use it to peel apples. Schmaltz is a good idea. Most people discard chicken skin, I make schmaltz. Roasted potatoes, carrots, broccoli or green beans. Luv ya.
@sherisimms9213
11 ай бұрын
I make schmaltz, too! My favorite part is the crispy bits of skin that I strain out. I made crackers with them, last time, and they were yummy!
@cel2460
11 ай бұрын
If you want to do another "food scrap" episode - go try the chinese milky fish soup (奶白鱼汤) that utilizes fish bones as the soup base
@ghw7192
11 ай бұрын
In his 1905 novel "The Jungle", Upton Sinclair wrote this about the hog industry, "They use everything about the hog except the squeal'. No waste. Excellent video, Beryl! PS. I love the way the tip of your knife never leaves the cutting board when you are slicing!
@maostudio6430
11 ай бұрын
Please do a video on gram flour. It's such convenient ingredient to make thousands of recipes! We would really love to see a video about it!❤
@lisam9233
11 ай бұрын
LOVE the perspective of respecting the animal’s sacrifice by eating all parts of it. That’s a game-changing thought. Thanks, B. ❤️
@ellenraguette4623
11 ай бұрын
I’ve made candied orange peels. My recipe boils the orange peels twice in just water and the third boil is with the sugar. The peels are not as chewy as yours appeared to be. When you remove the orange peels from the sugar boil ,you roll them in sugar and dry on a rack. I dip them in chocolate and give them as Christmas treats. I love them!
@mazza-2023
11 ай бұрын
Berly, you're truly an angel! What a fantastic and inspiring idea to prompt us to be mindful of our food consumption. In today's fast-paced world, we often tend to overlook things, but it's essential to set aside a moment each day to express gratitude for our blessings, both in words and actions.
@sophiemueras
11 ай бұрын
I want more food waste episodes!! This was my favorite so far!
@obsidianwing
11 ай бұрын
In germany we have delicacy called OX Tail Soup , its made from meaty Tail end bone from a Ox tail.The bones are not cheap and in past have been a Waste part and used when you are poor. But its no longer this popular in our Times, but love it since my childhood. Beef bones that are left over with meat on its giving a amazing stock broth and when scrap off the meat you can make a amazing beef salad with the scrap pieces ,to put on sandwick with mayo and pepper . They pretty cheap and having so much taste in it. Also the Orange Peel Candy , we have some something simlar here its "Orangnat" ist candies Orange fruit. Yout put it in Christstollen and other baked goods. Left over Potatos can turn into a yummy hot Potato salat with a roux base and bacon cubes, but works with beef too.
@JanetBrown-px2jn
11 ай бұрын
Ox tails are expensive here in the US,partly because they weigh heavy so cost a lot to make a stew.Growing up in England my mother made Ox tail soup.
@captm9025
11 ай бұрын
@@JanetBrown-px2jnI agree that oxtails are expensive. When chefs started to use them in fancy recipes, the price went up. It became a delicacy. Another example is chicken wings. Crazy expensive now.
@drklawz9179
11 ай бұрын
I'm Sri Lankan and the first dish that came to my mind when I saw the title is the ash plantain peel fry. It's actually quite common here in households, you just won't get it at restaurants. And everyone makes it slightly differently (mine has a lot of spices and I don't add coconut)
@InLoveWithMuse
11 ай бұрын
Really cool content.🤩 Have you ever done a "leftover" episode? Everyone could use a recipe that utilizes leftover rice, potatoes, pasta etc. 🙌🏼
@robertwilloughby8050
11 ай бұрын
Ah, as a UKist, we have Bubble and Squeak, which is Cabbage and Mashed Potato fritters from when you have slightly over provided for Cabbage and potatoes! Can also be made with Brussels sprouts!
@serahnkahukura8433
11 ай бұрын
It'd be interesting to ask a butcher what their waste cuts are (like the pig tails) and do an episode specifically focused on offcuts.
@lynnboartsdye1943
11 ай бұрын
Food waste is something I have so much anxiety about, especially when it’s a “waste not want not” situation. My family’s recently been doing compost that my mom will take to her work to dispose of and I’ve been feeling better about it in general. Also just trying to buy groceries in the amounts I’m sure I’m willing to eat. Sometimes buying in bulk of something perishable just adds to the anxiety and makes it harder to get through all of that food. Some waste is inevitable but reducing it as much as we can and in a way that benefits us and the environment is pretty awesome
@elizabethlee3836
11 ай бұрын
Candied orange peels and grapefruit peels are a must in our family at Christmas time.
@urstrulyruthy
11 ай бұрын
My aunties (mom’s friends) would tell me about how, as Chinese immigrants, they could get free produce because we eat a lot of what is considered waste in America, but now they’re super expensive (fish heads, for example) because markets have realized their value 😅😅
@claudiafrancisca6983
11 ай бұрын
The same goes for pork belly. It used to be so cheap. Now it's 4 times more expensive than it used to be here in The Netherlands.
@basmah28
11 ай бұрын
There are a ton of Indian dishes that use scraps innovatively, especially Coconut, Banana, radish leaves, peels
@Rebelartist83
11 ай бұрын
The victorians would face palm at us because they wasted absolutely nothing..and were actually greener than us..to a point..and in my culture one of them ( native American we used the whole animal) and alot of colonists sneered at us for it but they also did that to us for regular bathing too so consider the source ..the Pennsylvania dutch were the ones that came up with scrapple so you might say they were some of the few colonists we got along with..since they got the everything but the grunt kinda cooking..haha and I grew up really poor and my mom hated to waste food as long as your vegetable scraps and meat scraps were fresh you had the makings of a fine soup..if we had the money for a Walmart rotisserie chicken we got like 4 meals from the meat and the carcass made a fine stock..i even save my bacon grease..that craps liquid gold for eggs and corn bread and beans.and if you have bones leftover from cooking steaks you can boil them for the marrow and a good beef stock for soup..my grandparents grew up during the great depression and WW2 and i was fortunate to learn alot from them about frugality and conserving food and haha pig tail is no different than ox tail another scrap meat that's good..if you have little odds and ends of different beans like red or pinto or black and navy beans even if it's like a little of each in the different bags you have the makings of a good bean soup and you can use any hog meat or bacon grease or some of your pig tail in it and add any odds and ends of rice you have like non sticky though lol..if you keep a well stocked spice cabinet it can make any meal no matter how humble and cheap taste good..the late Anthony Bourdain used to say no matter how poor the country they turn out amazing cooks and eat better than most of America..and he's correct if you look at feijoada ( Brazilian scrap meat stew its not bad )..where I live in the south it's almost unheard of to waste food unless your rich or stupid or both..in fact we have a family recipe called Scrap soup dont let the name scare you its whatever fresh veggies and meat scraps and canned vegetables odds ends you have im making a pot tonight and we usually eat on it all week..but its whatever meat you have left in the freezer ( so for us bits of beef) and leftover onions and a few canned goods..and it's delicious..its a week till payday and we only have so much food till then so you have to get creative if you have a little flour left and a handful of potatoes voila perogies...i like what france has they consider wasting food a crime its illegal to waste food cafes and eateries and stores are told either sell it super cheap to poor people to avoid the health dept or give it to them or a food bank to avoid a heavy fine..we should adopt that..tbh..and that orange candy is no different than the old candy of pickled and candied lemon and limes..from the 1800s lol
@robylove9190
11 ай бұрын
I use the rinds from citrus a lot. I make marmalades, candied peels, flavored sugars, etc. I grate peels and dry them to use in cooking. I make pickles from watermelon rinds.
@Veon1
11 ай бұрын
Didn't you also have a recipe for orange peels dipped in sugar and chocolate a while back? It's so funny that completely different cultures can converge on similarly clever ideas to minimize food waste!
@amyschneidhorst1384
11 ай бұрын
I am so excited to try the parmesan rind balls in sauce! And now I have a new use for orange peels other than freezing the zest to top yogurt.
@sabrinagranger5468
11 ай бұрын
Yay! Food waste is such a shame so this is such a cool idea, I hope we get more episodes like this!
@dagmarbeeke6163
11 ай бұрын
Yaaaas!!! I was hoping on an episode like this for so long! Thanks Beryl!
@priscillad8
11 ай бұрын
Banana peels have been common here in Brazil in recent years, especially among vegans. Orange is also available here, and we also have a ginger version
@donnabrown2886
11 ай бұрын
A friend of mine had a chocolate candy business and one of her products was candied oranges. She made them a bit larger and dipped part in chocolate. They are very sweet. I love all your videos. I learn so much about different types of food. It opens up my taste and I love trying out new recipes from you! Thanks
@jeffjones4654
11 ай бұрын
Fish heads! Fish heads! Roly poly fish heads! Eat them up yum!
@taraoakes6674
11 ай бұрын
Now I have an ear worm! Thanks! 😂
@samanthar6778
10 ай бұрын
Need more of scrap cooking videos please - this episode was fantastic!
@lunalou3489
11 ай бұрын
Great episode! My orange peels go into vinegar to make a cleaning solution. They dont get eaten but, definitely used.
@cherishcarvalho
10 ай бұрын
I'm so glad Beryl has such a big audience because her content is not only fun exciting and informative, it's also respectful and kind. I love this channel
@celestegross6622
11 ай бұрын
Candied orange peel is one of my absolute favorite treats! I think you may have overcooked it a bit. Also, you don’t have to be so careful about removing all of the pith. A little bit left on adds a nice bitterness.
@SathapanaRongthong
8 ай бұрын
I love this episode and I think the world needs more of how to make food from scraps.
@heikesiegl2640
11 ай бұрын
Oh another tip about good waste: First: save scraps, skins and peels for broth Second: how about trying bokashi :) It ferments the scraps and is great for your soil, even if you don't have a Garden you can still find use for it or give it away. I made like 6 full bokashi buckets this year. Only with kitchen scraps. Ok one was full of leaves ;) I also put the shredded hemp bedding from my rat cage in it. My plants love it. I think there are small composting mashines as well that work with dehydration. Never tried those, thought its a waste of energy but i also heard positive thoughts so maybe its worth to look into it
@jacquelinegibson7420
11 ай бұрын
Absolutely brilliant episode, and I really appreciated how respectful and curious you were about the unfamiliar ingredients.
@janinabaezakottirsch9546
11 ай бұрын
I think it might be easier to take skin of the oranges before you peel them. In my experience it's easiest with a potato peeler (but only if the peel is still attached to the fruit😂)
@suchitracolonne1481
4 ай бұрын
Hi Writing to you from Sri Lanka the recipe using plantain peel is a very old recipe coming from great great grand mothers in Sri Lanks and very common. Peel the green outer layer of the plantain before you eel the whole outer peel and then peel and separate the plantain flesh to get rid of the bitter taste. Just mix grated coconut, onion, green chillie, curry leaves, turmeric and cummin seeds, salt and add to the boiled peel and toss for sometime. Lime juice at the end will give superb taste. Another recipe using oeel is to boil the cut banana peel the same way. Heat a little bit of oil and add the same ingredients of above recipe without coconut but with chillie flakes andd banana pell and cover and cook in slow fire till cooked. It is called tempered banana peel. Try it! ❤️🇱🇰
@GM-rg8sk
10 ай бұрын
I love that you made this episode. Please make more!!!
@ratsalad178
11 ай бұрын
beryl you NEED to try tarbooz ki sabzi, it's a curry made from watermelon rinds here in India and its sooo good.
@JasmineEMTrudeau
11 ай бұрын
Hi Beryl, I'm 55 yrs old and just this year discovered Pickled Watermelon Rind. I've always hated the amount of waste that comes along with summer watermelons so gave it a try. I love them.
@zixianchen9901
11 ай бұрын
Ooh, the Bengali fish head dish looks really delectable, and also reminds me of the fish head curry we have in SG.
@caricheng
11 ай бұрын
While watching I remembered a Brazilian recipe that uses fish scraps too: pirão de peixe! I love it, it's super cheap (you can get fish scraps for free around here too) and versatile.
@lisasolesky3255
11 ай бұрын
Beryl--I love and really respect your comments about respecting the animal that "became food for us".
@carsonwieker
11 ай бұрын
Love it! Great episode. "I just think that we're missing out on so much.. We're missing out on better dishes and I think we're missing out on just being better consumers" Thanks for your and everyone's work and contribution. Cheers! 💚🙏🏼
@nancyleeds4002
11 ай бұрын
Yessss!!! So excited to see orange peel on here. I saw the video and was like "oh!!! I should've submitted candied orange peel!" Also hot tip, great covered in dark chocolate!
@nancyleeds4002
11 ай бұрын
Also you don't have to remove so much pith! It helps the texture.
@rosemaki3123
11 ай бұрын
I loved the orange peel recipe. We have a family owned candy shop near where I live. One of my favorite items they make is chocolate dipped candied orange peels.
@lhs1221
11 ай бұрын
What a fantastic episode! ❤ I loved it! You cleaned that fish head so well! Scissors are a Bengali’s best friend when it comes to taking out those gills!
@rianamohamed300
11 ай бұрын
What a wonderful episode. I love eating fish heads. Usually we buy them, much cheaper than the actual fish but shhhh, lets not create a demand. And i do the candy citrus too, i stuff them inside a date and cover with chocolate, for ramadaan. And i also do glazed ginger stuffed chocolate coated dates. Its so rich, and so yummy, perfect for breaking fast.
@claudiafrancisca6983
11 ай бұрын
Ooooh, those glazed ginger stuffed chocolate coated dates sound divine. They sound good enough to eat on my 'unhealthy' days (I've got diabetes 2). I'm going to make this.
@rianamohamed300
11 ай бұрын
@@claudiafrancisca6983 glad i could inspire you lol.
@artneon97
10 ай бұрын
I have thought about this episode for weeks now, I really just had to come back and say that this is one of my favorite videos you have ever made, specifically because of the way you talk during your food preparation in this specific episode. I loved hearing your thoughts on the entire process and I hope you do that style of narration again in the future (if you want to)!
@Smooshes786
11 ай бұрын
And soon- “Aprons of the World” shall be reviewed by Beryl with all the ones people will be sending! 😁
@raffaelemirigliani4664
11 ай бұрын
I'm surprised you're not at 1 million subscribers yet. Thank you for your videos and educating us on different food cultures. ❤
@user-qs1xz2mx6f
11 ай бұрын
Next time you use the peeler at the whole fruit, then it's easier to get even orange peel. 😉 And add a spoonful of glycerin to the sugarbroth, that makes it soft
@PetitPoneyPaillete
11 ай бұрын
In France we do the candies orange peels as well but covered with dark chocolate it's delicious as well !
@Coco-oz4sy
11 ай бұрын
For the citrus peels, bring them to boil once in just water (some salt helps if it's bitter), discard it before bringing it to boil in the sugar water and then let them soak overnight before boiling them again. You don't need to use that much sugar and they shouldn't be that tough at the end. Though, the softer they are the earlier they may spoil.
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