I came to see breakfast foods, ended up attending a funeral for glass pots and pans. Beryl's videos never stop being interesting.
@BerylShereshewsky
Жыл бұрын
🪦
@annbrookens945
Жыл бұрын
I used to own a complete set of those glass pots and pans and, yes, they all broke! They were so great while they lasted, though!
@rebeccamitchell2001
Жыл бұрын
@@BerylShereshewsky you may be able to thrift a new set
@isadesusa4565
Жыл бұрын
You should do another toast episode but only with brioche 😋
@geema2281
Жыл бұрын
I'm just glad but also sad we didn't see the carnage
@CHarlotte-ro4yi
Жыл бұрын
So from a Bavarian whose family runs a typical Bavarian butchery in the fourth generation, a Weißwurstfrühstück is really a second breakfast one has at around 10/11 in the morning, typically something workers would eat after their morning shift maybe. Today it is, as Antonia said, more of a celebratory thing and often done as a get together between friends, kind of the Bavarian equivalent to Brunch called "Frühschoppen". It is important to note that traditionally a Weißwurst cannot be eaten after 12 o'clock (it can but historically speaking they needed to be eaten freshly made which is where the rule of them not to be eaten after the 12 o'clock church bell rang originates), the Münchner Weißwurst (Munich white sausage) is a protected designation of origin and indicator of quality and finally "zuzeln" is not the only accurate way to eat a Weißwurst, that is a myth, widely persistent inside and outside the "Weißwurstäquator" (white sausage equator aka bavarias borders).
@ilznidiotic
Жыл бұрын
I had heard that the point of weisswurst was to smoke them; that they were made rather bland so that once cooked, they would have more of a pure smoke flavor to them (note that I am in the German part of Texas where we smoke *everything*, so that may be a regional thing).
@Hocaro
Жыл бұрын
Thank you for sharing your insight! ❤️
@pmclaughlin4111
Жыл бұрын
Sounding like Beryl needs to do a sausage episode (or several sausage episodes)
@TheMunchkinita2509
Жыл бұрын
Oh! I used to live in München, but never knew that their version was so highly regarded.. makes sense though, bc it is delicious! However, I was always taught to squeeze the sausage from the bottom to get it out, no one ever said to suck on it.. which way is more common?
@CHarlotte-ro4yi
Жыл бұрын
@@TheMunchkinita2509 So the way I was taught to eat a Weißwurst was to put the fork into the end of the sausage, cut off a piece but only cut through until you reach the casing, then you re-arrange the fork to twist out the cut-off piece, if that makes sense. You proceed the exact same way for the rest of the sausage. The child-friendly variation that we were taught as little kids was to cut through the sausage in the middle (so to half the sausage in the unusual manner along the long side) but only cut to till you reach the casing and then twist the two halves out of the casing with a knive and a fork.
@arivanuaranu
Жыл бұрын
I'm glad it's something more regional like Tinutuan instead of something more common like Bubur Ayam for Indonesia. Yes, Tinutuan is flexible. It can easily be made to be vegetarian but you can also make it extra meaty with Manado-style pork dishes.
@7AiiRz
Жыл бұрын
Beryl! it's a dream come true for me seeing you recook the Tinutuan. as a Manadonese myself, i'm SOOOO HAPPY that you love the porridge, because like you said it's very vegetables forward and kind of carbs forward, so it's somewhat heavy. but it's totally adjustable and vegan heaven for our vegan friends! for us locals we usually pair it with some anchovy fritters or some fried silken tofu. i'm honoured, and i do hope that you'll add that to your list of "what kind of breakfast that i want this morning". and last but not least, thank you so much for this, and basically every series that you've put out. we are happy and amazed to know about foods from other countries and cultures. keep doing you, Beryl! much love
@midoriya-shonen
Жыл бұрын
I'm gonna level with you -- that hard cut from "I'm sure eating this sausage will be fine" to a post production "it was not fine" was the funniest thing I've seen on youtube recently
@lizryan7451
Жыл бұрын
As long as people have breakfast recipes to share, I'd love to keep seeing them! We have such a set idea of what counts as breakfast food in the U.S. that I always enjoy seeing just how wide the variety of breakfast foods around the world really is
@Girlkellyn
Жыл бұрын
Agreed! I love the breakfast episodes.
@characterblub
Жыл бұрын
With the carb high US breakfasts, I basically NEED these episodes lol
@busymakinhistory
Жыл бұрын
Without fail, Beryl, your videos always show up on my feed at the PERFECT time! I'm feeling really anxious about the future and opened KZitem in hopes of finding something that would take my mind off from that and up popped your video. I truly appreciate all of the work you put into this channel. Thank you from Taiwan!
@ladybird74786
Жыл бұрын
Sending you love ❤️….I was feeling the same way earlier and went on beryls channel to see if she posted but she had not….well….the food goddess has spoken. Wishing you brighter days, friend 🙏
@NZKiwi87
Жыл бұрын
Hope you’re feeling better now! x
@fifiandriasih8990
Жыл бұрын
Hello from down here in Indonesia and I hope you felt better. Send positive vibes from here! 🙌 ❤️
@aditimanghnani
Жыл бұрын
Sending you tons of love and hugs!! I hope everything goes super smoothly and you feel better soon💕
@darkerSolstice
Жыл бұрын
Matzo brei was the one thing that my grandfather knew how to cook. My grandmother was the family matriarch, and she made all the traditional Ashkenazi recipes--gefilte fish, matzo ball soup, etc. But the morning after a holiday (Passover, in particular), it was my grandfather's turn to make breakfast.
@meghanking2606
Жыл бұрын
RIP glass cookware. I'm so sorry to hear of your loss. Watching your channel helped me overcome my terror of the glass cooking pots that came with my apartment. Their spirit lives on.
@lisahinton9682
Жыл бұрын
The lingonberry jam in your fridge is going to be giving that raspberry jam interloper some side-eye for sure, Beryl. 🤣🙃😄 "What are _you_ doing here?! This is _my_ house!"
@yjayyy
Жыл бұрын
lmaooo!! this is so cute #jamwars
@emxxly
Жыл бұрын
For your next breakfast series, please do Taiwanese breakfast! Taiwan is so famous for its amazing breakfast dishes - Dan Bing (Tawianese egg crepes), Xian Dou Jiang (salted soy bean soup) with Youtiao (Taiwanese donut sticks), Fan Tuan (stuffed sticky rice rolls), Scallion Pancakes, Congee etc.
@BerylShereshewsky
Жыл бұрын
I have always wanted to try fan tuan!
@TheMunchkinita2509
Жыл бұрын
@Beryl Shereshewsky Hey Beryl! I used to live in München and was always taught to squeeze that particular sausage from the bottom to get it out.. maybe you can give that a go next time you try it? Especially if you're gonna be on camera or in front of people 😂 Also, you're so adorable with short hair! I mean, it looks great long, too.. but I also think it looked just as great with the shorter length 😊
@novacentorium4943
Жыл бұрын
I love youtiao and scallion pancakes (I used to think scallion pancakes were the original version of pancakes when I was like 5, lol)
@sipofstarrshine
Жыл бұрын
@@BerylShereshewsky If you need a buddy to go try some in the city, I’m down!
@emxxly
Жыл бұрын
@@BerylShereshewsky its my absolute childhood fave you will love it! As long as it has the basics - egg, pork floss, youtiao, and crunchy preserved mustard stem in it you can't go wrong!
@chiaradamore-klaiman8692
Жыл бұрын
Spot on as always! I was a little worried for you when I thought you were going to eat the sausage on camera, so I'm glad you cut that part out. 😅
@rambutketiak
Жыл бұрын
13:35 I’m from the other side of Indonesia and I really love this dish ❤ even though the visual isn’t that aesthetic. It’s so comforting and warming.
@littlejolit
Жыл бұрын
My Matzo Brei is savory and a fave easy cheap go-to breakfast. Break & soak 1 matzo in warm water. Let soften a bit and drain. Add one egg, salt & pepper and I add either Goya sauzon or msg. and fry until golden and cooked through. It's great also with with pan fried mushrroms added into the mixture, and for an extra special splurge, amazing with a dash of truffle butter dolloped on top at the end.
@hawkatsea
Жыл бұрын
Still winter in my neck of the woods, and by March, I'm weary of beets and potatos and tempted to buy "exotic" tubers at the market just to change it up. Episode(s) about root veggies around the world? What people "typically" or "especially" do with roots like cassava, taro, purple sweet potatoes, jicama, parsnips, and all the types of radish...
@hollyevolving
Жыл бұрын
A series on historic food stores in NYC could be really cool!
@sarahdoanpeace3623
Жыл бұрын
Yes!
@julienicolay
10 ай бұрын
YES, that would be fabulous!
@TriWidyan
Жыл бұрын
I'm Indonesia but not Manadonese, my mother sometimes make Tinutuan poridge. My mother often make it with cassava, spinach, sweet corn, fresh thai basil, and for the protein she adds half boiled egg, fish floss or fried salty fish with sambal cakalang fish.
@rabaabchugh
Жыл бұрын
The Mandonese Porridge kind of reminded me of Indian porridge (Daliya) i ate growing up. My mom would make it lots of veggies and we often ate it as a one pot meal (breakfast or lunch) -i think you'll enjoy the Indian version too ;)
@christypramesti5176
Жыл бұрын
For the tinutuan, try to add some fresh basil before serving.. that'll upgrade everything
@fatladyfarmer2025
Жыл бұрын
Matzo is not terrible! It's the perfect blank slate for lots of things, like marmite or peanutbutter. But honestly haven't seen this recipe so, yea! One more way to have matzo
@SingingSealRiana
Жыл бұрын
Well you can have those with some other typ of bread too that probably tastes better to most...
@aaronsirkman8375
Жыл бұрын
@@SingingSealRiana There are some matzo types that taste better (i.e. have any actual flavor) even plain, but a lot of mass produced matzo is just bland AF. I think it certainly has a place with various toppings and methods of preparation, and I LOVE matzo brei, but it does take some work to get it really good. Unless you make matzo brei, then it's easy.
@jts1702a
Жыл бұрын
Hongkonger here, me and my mom would often enjoy lunches consisting of matzo soaked in Shaanxi lamb soup (shuipan yangrou) with lots of cilantro, as an alternative to the traditional unleavened baimo that you'd usually rip in. It's a quick and ready option!
@aaronsirkman8375
Жыл бұрын
@@jts1702a Oh wow, I've had that sort of soup before, and while I love the texture of the mo, I can imagine matzah going great with it!
@robbierose8572
Жыл бұрын
Totally agree! I love Matzo. I have the opposite problem to Beryl- I buy it for the holidays, I end up snacking on it and have to go out to buy more.
@irinakl441
Жыл бұрын
Beryl, there is soooo much you can do with leftover matzah! You can grind it to use as bredcrumbs (plain or mixed with aromatics), you can moisten it just as you did here and mix it with any kind of sweet or savory toppings - I like adding eggs, kimchi and leftover meats and frying it in a pan as a giant pancake (you'd have to flip it midway), you can add chocolate chips and banana instead of kimchi and meat and bake it in the oven for a nice light desert, you can stuff breakfast sausage between two moist matza sheets, coat it in egg and breadcrumbs or panko and fry it for quick nuggets... and much much more!
@agungyayak1077
Жыл бұрын
Im from Bali Indonesia but Yassss, Tinutuan us my favorite pouridige for sure 👍👍❤️
@janesilencemusic
Жыл бұрын
The Crostata was called Pasta Flora where I’m from in Greece! It’s so good with espresso or a Greek coffee.
@PARAZARELLE
Жыл бұрын
Same in Cyprus. My grandmother used to make it with apricot jam. However, with that name I imagine it's of Italian origin.
@jujutrini8412
Жыл бұрын
They have been making those in England since before the Middle Ages. They have it after breakfast though.
@Ginatus
Жыл бұрын
In Italian "pasta frolla" is the name of the pastry/dough you would use for making crostata :)
@PARAZARELLE
Жыл бұрын
@@Ginatus I googled it and apparently in Greek, the word frolla was misinterpreted as the Italian word flora 'flower'.
@Ginatus
Жыл бұрын
@@PARAZARELLE How interesting! I saw that many South Americans responded that crostata is called "pastafrola" in their countries. So it seems to have traveled far!
@stephaniesosna8213
Жыл бұрын
I grew up eating matzo brei, but we made it with just eggs, milk or water and matzo. More eggs in our version. We top it with either sour cream and jelly or applesauce. Great way to use up matzo or add to your passover menu for the week.
@auggie532
Жыл бұрын
That tart looks like it'd be nice with some black coffee / espresso to balance the sweet, which would be perfect for people who have coffee with breakfast!
@siapaaja383
Жыл бұрын
You should try tinutuan with "sambal cakalang" or "smoked fish sambal". It makes tinutuan 10 times better
@tenillestewart5370
Жыл бұрын
I am a British and Jamaican parented black woman who loves matzoh😂😂😂 I grew up with Jewish besties. They have flavored ones in grocery stores now too. 🤷🏾♀️
@kristinamurphy7380
Жыл бұрын
For the Crostata, I would recommend making your own fig jam that way you can control the amount of sugar, and due to the fig's short shelf life, you get to enjoy it far longer.
@PaisleyLdy
Жыл бұрын
Beryl, the cookware is called visions by corningware, and you can replace them if you go to your local thrift stores. And at a good price. (I'm Scottish by heritage, and thrifty is my middle name.) love your videios!
@erinconroy9813
Жыл бұрын
EBAY usually has a good selection, too.
@charliecrossing
Жыл бұрын
I bought a set on etsy because I fell in love with them from Beryl's videos, seconding this!
@joshuaharrison4815
Жыл бұрын
I love your on the spot wonderings. Leaving in mistakes. Your realness is why I love your channel. The length of the videos means it takes me a minute to get to them.
@ninakaiser2930
Жыл бұрын
Weißwurstfrühstück - yay! I grew up in Bavaria so this breakfast connects me to my childhood. I laughed so hard about eating the sausage 😂 You absolutely can open the shell, too. There are some great ideas and as always this episode was a winner! I love to watch your videos. And 20 for sure aren’t enough about breakfast! 😅
@nena5518
Жыл бұрын
Thank you Beryl! I'm in absolute awe of you and the fantastic channel you run. But I am a kick ass home baker so I will take that compliment.
@BerylShereshewsky
Жыл бұрын
Tipping my hat to you! 🎩
@FeverAmbone105
Жыл бұрын
As Indonesian, hot sambal on breakfast is very common Most common breakfast is chicken porridge and it's variation (again depends it's regions), lotong/ketupat sayur (vegetables curry with rice cake) or sweet mung bean porridge, all of em sold by cart vendor in side road
@irinaanttila2112
Жыл бұрын
I love these breakfast videos! I can't wait to make the Indonesian bubur as I am a huge fan of porridges and all of the types I have tried in Indonesia have been delicious. As for the fried egg on top, I would go for a Thai style soft boiled egg which blends in nicely into the porridge and gives it some texture while adding to the heartiness. As they do with jok (a type of porridge).
@madaian369
Жыл бұрын
I really can't eat in the mornings, but I've noticed that "proper" food (i.e. savory dishes) for breakfast is pretty okay. And I could definitely imagine having tinutuan, ooh, that looks super tasty!
@Mahatmajayas
Жыл бұрын
Let me know if one day you try one 🤣
@sarceeee08
Жыл бұрын
So happy you found tinutuan! We usually eat that for breakfast at weekends 😊
@jonathanrio6587
Жыл бұрын
HOW DARE YOU say matza is terrible???? hahahahahahahaha I actualy love it and eat it all year instead of regular bread. (I know, I'm in the BIG minority here). I LOVE Matza Brei and eat it all year too! Sweet or savory (with hot sauce) depending on my mood that day! Was VERY excited this was shared here! SHALOM!
@jennifer1329
Жыл бұрын
Decades ago I was a volunteer worker on a kibbutz and I learned to love matzo. On Saturday mornings we would spread labneh on a whole piece of matzo, then some red jelly. Delicious! I have finally found a source for the same type of labneh (a Turkish grocery store)!! where I currently live. So happy.
@eleo_b
Жыл бұрын
Did you know cardboard is a good alternative?
@jonathanrio6587
Жыл бұрын
@@eleo_b HAHAHAHAHAHA or styrofoam.... but STOP! hahaha I love matza!
@Franziii96x
Жыл бұрын
I'm from Germany and I recommend to make a cut in the sausage and peel the skin before you eat - I personally grew up with that method :)
@locos90s
Жыл бұрын
Not me watching this as Beryl uses Matzo as breakfast and I’m here eating it with peanut butter on top because what else am I supposed to eat it with. Once again, Beryl saves the day!
@Living_a_spoonie_life
Жыл бұрын
Can we get a video on dishes for Easter around the world and another one of Passover dishes?!
@hannajos
Жыл бұрын
That crostata looks a lot like Austria's Linzer Torte (my birthtown) so I googled it and turns out they are close relatives and the crostata is a lot older. Learning new things every day here!
@sierraspeight8258
Жыл бұрын
Ironically enough I have tried Matzo due to being poor. My family lived for a while on food banks, which means we often got the random things from the back of the pantry. I was okay with that. Thank you for posting videos like this. I would have loved to have this recipe back in those days!! It sounds so filling and quite good, especially for a family. Although I had to look up a recipe for the Tinutuan 🤤 That looks stunning. And perfect for my palate. ❤ You are a total gem Beryl. I feel like we have been friends for the whole 1.5 years I’ve been watching you.
@slumber8120
Жыл бұрын
ahhhhh breakfast episodes are my fave! i always feel super stuck in a rut when it comes to breakfast; my USA-trained brain is like "cereal, bagel with cream cheese, scrambled eggs, and pancakes are the only breakfasts Ever." every time a breakfast episode rolls around i get a new idea either for toppings, or a new breakfast altogether. i think the matzo brei sounds super interesting because i am OBSESSED with chilaquiles/migas but i never have corn tortillas or chips, but i do buy matzo occasionally to make matzo ball soup, so i could definitely fit it into my life. one of my typical Depression Meals is super easy rice bowls, where i cook a serving of rice in my rice cooker and, while the rice cooks, sear finely diced chinese sausage with some frozen veggies, then top with whatever i have in my fridge or pantry (gochujang/ssamjang, ponzu, soy sauce, sesame oil, etc). it's one of those "how can i get some vegetables into my very sad body and also feel like i have eaten a real meal, instead of eating a raw bell pepper like an apple while staring into the middle distance" situations. so the khai grata recipe gives me something else to do with all the chinese sausage i always have stashed in my fridge lmao 💀
@pingguthegreat8556
Жыл бұрын
I can relate to Beryl. I have always made my own cookies and cakes for celebrations but when it calls for a different recipe than what I already know, it terrifies the soul outta me.
@garlicgirl3149
Жыл бұрын
I am like you Beryl. I am a savory breakfast person. Not all-American people like super sweet breakfast foods. I will take a Turkish breakfast with olives, cheese. and tasty bread or that soup any day. I recently made a Japanese bowl, and it was delicious.
@rahmahdiadi7689
Жыл бұрын
Honestly im Indonesia we have many kind of porridge start from sweet to very savory and spicy one And well in Indonesia most of our breakfast in Indonesia are savories and served in big serve like fried rice, yes we eat fried rice as breakfast
@dagmarbeeke6163
Жыл бұрын
I'm always smiling all the way through your video's, I really get second hand joy and I can sometimes almost taste what you made. Loved the pan song too, I'm sorry for the loss of the glass pan.. sending hugs 🤗 😁😁
@death12100
Жыл бұрын
Tinutan I definitely want to try it and it’ll be great to have with my sister who’s going to vegan with the option of vegetable broth it will work for us both thank you for sharing this recipe
@calihhan4706
Жыл бұрын
Watching these videos, I'm always like HUMANS ARE GREAT ♥️ I love how we all connect and share something we love. Maybe we could get another "let's eat together" episode? I enjoyed them so much
@1998tkhri
Жыл бұрын
Matzo brei is so customizable, too. I made it once as a savory dinner, where I flavored it teriyaki sauce and added veggies
@kareninakanonnikoff9898
Жыл бұрын
That crostatta is so similar to Paraguaian Pastafrola. Its the same but with guava jam
@bettyboop7426
Жыл бұрын
Growing up in Australia but born in Italy,I had no idea Italians mostly had sweet breakfast.I read it was historically connected to status as paupers would eat polenta etc for breakfast I struggled on my trip and was grateful to be in Malta which caters to all tastes The dessert breakfast you had I recall mum used to add bitter cocoa to balance sweetness but it was definitelynot for breakfast,Thanks
@mattm7252
Жыл бұрын
Mmm i love Crostata!! Especially with an Apricot jam. Funny enough though having it for breakfast feels odd unless it's during the holidays haha
@Annewoesjh
Жыл бұрын
I got so excited for the matzo brei (never had it before, but always matzas in house because I love them)! That I made it as a dessert. Loved it!
@JamieHaDov
Жыл бұрын
Glad you liked it!
@Alan_Mac
Жыл бұрын
White sausages and beer late morning is an excellent combo. One of the real treats when visiting Munich.
@elisagray210
Жыл бұрын
Our matzo brie recipe is savory and even simpler. Soak and drain the broken matzo, mix in egg, salt and pepper. Sauce in butter until crispy on both sides. So yummy!
@kelsey5471
Жыл бұрын
I'm still in surprise mode about the German breakfast being deemed as a breakfast, albeit special occasion. I'm particularly curious about the Indonesian Tinutuan. Instant Pot dishes from around the world sounds really good! I'm interested in more breakfast videos. Thanks, Beryl! :)
@CHarlotte-ro4yi
Жыл бұрын
Well it is not deemed a breakfast in the sense get up eat a Weißwurst and a beer, but rather something to be eaten in the late morning (before noon). Southern Germans know the concept of Frühschoppen, a get together between friends, traditionally on Sunday after church. Weißwurstfrühstück is what would be typically served at a Frühschoppen (morning pint).
@StrawberryLegacy
Жыл бұрын
I live in Bavaria and I've been working at an engineering company for a year now, and my colleagues (I'm vegetarian) had Weißwurstfrühstück maybe 5 times since then, they get it from the butcher/bakery and have it at about 9 am (without beer though), I think they don't eat anything at home before to "prepare" which which really makes it their breakfast roo. So yeah it's definitely a thing, not for everyday but for once in a while!
@Alexseya
6 ай бұрын
Well, it's only a thing in Bavaria though and usually not the first meal of the day but rather an early brunch. I had Weißwurstfrühstück once in my life, and I'm from Bavaria 😅 It's delicious, but definitely not an actual breakfast for when you just woke up
@fifiandriasih8990
Жыл бұрын
Yes for another breakfast episodes! I personally find them useful and I enjoy watching the videos of you making and tasting them all. I did try some for a change to my usual breakfast. So yesss please, we need hundred more breakfast ideas 😂
@nancyposner8071
Жыл бұрын
I agree with the comments saying that there are tons of matzah dishes you could try such as matzah kugel, matzah lasagna. I even think there are so many varieties of matzo brei! In my house our sweet variety includes in the batter mashed banana, vanilla, and cinnamon. Our favorite savory matzo brei includes fried onions, garlic, spinach, and cheese all added to the batter before frying. Come join us for Passover! 😊
@CurliQueCowGrrrl
Жыл бұрын
Love the fancy earrings in the Thai Khai Grata segment!!! Have to try all the foods as usual. 😁
@blairbug
Жыл бұрын
Beryl definitely try matzo bri without the sugar and maple syrup, as he said, we all have our different recipes and ours was always served savory. It’s one of my favorite breakfasts too! Also matzo really is that good! Just add some cream cheese and you’ll know what I mean (also another favorite breakfast)
@midoriya-shonen
Жыл бұрын
I will ALWAYS be on the hunt for more breakfast ideas! Thanks Beryl!
@JelenaBraum
Жыл бұрын
Now I am really longing for crostata, but I won't have anyone to share it with in the next days, so I cannot really make it. Pity. :) The thing with baking is that you cannot wing it. At least not when you are a beginner. Find recipes with step-by-step instructions and follow then dogmatically for a while, until you get really familiar with the process and the ingedients... and after a while, you'll get good at it and you'll have more freedom. It's worth it... home baked goods are awesome. :)
@FrantasticFood
Жыл бұрын
I’ve had Matzo Brei all my life. For breakfast I make the sweet kind and I soak the matzo in milk, not water. It gives it just a little more depth. Growing up my mom put a sprinkle of brown sugar on or a drizzle of maple syrup on it and as an adult I put homemade jam on it. And… I never post photos of this but I usually have BACON with it. Oops. 😊 Also, I like matzo - the salted kind. I love it with haroses and horseradish or chopped liver or schmaltz. Yep, I really do like it.
@catherinebond7474
Жыл бұрын
So it is a version of milk bread - common in Appalachia.
@KaPaChan_
Жыл бұрын
Ive used Matzo before only because my nearby Kroger was selling some on clearance. I bought it because I remembered clipping out a recipe from a magazine that called for Matzo. I think it was for puffs that were covered in cinammon sugar. I remember it tasting really good. I even made it a few more times!(also because I still had some leftover Matzo haha)
@lbednaz
Жыл бұрын
I love your channel! You make me smile and learn about international foods. I think you need to make a map with every country you've cooked pinned!
@bethanycooke2115
Жыл бұрын
I would love to see that map!
@msnbutterfly1
Жыл бұрын
The Corningware Visions pots are pretty pricey new but used/vintage ones can be found online for better prices, if you're interested in replacing the lost soldiers RIP
@leannsmarie
Жыл бұрын
Sorry about your broken glass pots & pans. FYI, you can often find them in Goodwill stores, or second-hand shops. You might be able to find more & replace them. Goodwill has an online store as well if you care to go that route.
@BerylShereshewsky
Жыл бұрын
That’s where I found them first time so I’m keeping my eyes peeled!
@tvommy
Жыл бұрын
much love for the germany support!!
@jadedjhypsi
Жыл бұрын
luv the Star Wars hoodie =) and happy to see the OKtoberfest footage, reminds me of when I was in Germany in the 80´s....
@khairulnisaR
Жыл бұрын
Did the Tinutuan recipe told you to fry your dried anchovies? Because we usually fry the dried anchovies until crispy.
@bleachnbones7107
Жыл бұрын
I think the reason you found your crostata to be a little too sweet is that, by baking it in a very small and tall tin, the jam to pastry ratio in a slice was a bit off. Over here there is a specific tin, made exclusively for crostata and similar desserts, which is very low and wide, which makes it easier to lay down the dough and to better control the thickness of the jam layer, so that it doesn't end up being too sweet and overpowering. Regardless, your crostata still turned out looking pretty damn good, but if you wanna give it a second chance without going through the process of baking it again I'm sure you'll be able to find some version of it in most Italian bakeries over there, it's pretty popular
@birdsdaword
10 ай бұрын
Hi Beryl !I make matzoh brei all year round I love it. But I don't crumble it up like you did. I leave it in bigger pieces than that. As the egg soaks in, the pieces will crumble a bit anyway. Bigger pieces are nice, trust me. I serve it with a mix of sugar and cinnamon, although maple syrup looks really good!
@henningbartels6245
Жыл бұрын
As a non-Bavarian German I would just peal the casing off the white sausage. Though you should just soak the sausage in nearly boiling water for a few minutes , but not really boil it as shown in the video. I would also expect the wheat beer to be a more cloudy variant.
@anantakadine4825
Жыл бұрын
I paused everything I was doing when you were about the eat the sausage and I said to myself "no way she's going to do that, not on THIS Earth's internet" 🤣
@hollish196
Жыл бұрын
That song was a hoot! A friend and I used to make what we called Viking Breakfasts--they were very close to the white sausage breakfast. Very good! Try matzo with spam and a slice of pineapple.
@currymuttonpizza2
Жыл бұрын
Matzo brei!! I am more of a savory breakfast person usually but I like my matzo brei sweet, because for some reason it feels much less like "hey, this is missing something…" which maybe defeats the purpose of the holiday and the "bread of affliction" but whatever. Do you remember shredded pancake from your Christmas episode? That’s how I do it, I add granulated sugar as I’m cooking so that it caramelizes. I also didn’t grow up with this one, and I don’t think my dad knew about it either until I did later in life. I’m sure his parents ate it. I need to make it more. Like you, I definitely still have boxes that have not been used up…
@suganyac4983
Жыл бұрын
Beryl, you should do an episode on country style rustic recipes around the world. Some of these recipes are simple and wholesome but are slowly getting lost to the world.
@loniivanovskis1239
Жыл бұрын
We always peel the Weisswurst yum. Also, Schaller and Weber ships!
@JHaven-lg7lj
Жыл бұрын
Oy, matzoh is awesome! Try it with butter, or butter and jam, or with cold cuts, or just horseradish!
@MissMelanie9
Жыл бұрын
Yes! Keep going! Maybe adding brunch staples if that's a thing else where too. Love mixed meals ;)
@mvalette2728
Жыл бұрын
Beryl, I loved this. I love all your videos.
@kiracummins3150
Жыл бұрын
For someone who doesn't enjoy baking, I'm impressed with how well your tart turned out. I suspect part of the problem you struggled with was because you didn't have the right dish - those high sides were your main problem. Next time I'd suggest something shorter, I've seen you use bowls that I'd suggest before those super high sides. 2 tips for next time - just add the eggs (and the rest) to the food processor, no need to do that by hand. And rest the dough at least half an hour before rolling it out - if your place is warm, chill it. You want it cool, but not ice cold. I'm definitely going to try that porridge, I've been looking for ways to get more veggies into my breakfasts without carb-loading, because I feel better when I have veg for breakfast, but the typical American breakfast does not easily go that direction, and eggs get tiring.
@alexkuhn5078
Жыл бұрын
20:05 every time I see Beryl in that sweater I think "hey look, it's a strawberyl!"
@AndreeaWest
Жыл бұрын
A moment of appreciation for the fun and different choice of earrings ✨️ 💖
@wickedcelestial
Жыл бұрын
And the Sailor Moon themed shirt and earrings! Yeah!!! 🥰🤘Love them!
@hollish196
Жыл бұрын
I love Bokksu. And Japan is the best source for dried cherry blossoms for cooking.
@katiirabbi
Жыл бұрын
Lol Italians literally eat cookies for breakfast, so sweet is the key
@frogmouth
Жыл бұрын
The Bavarian brekky sounds like a perfect brunch! We can do this in Adelaide dueto German bakeries and delicatessens. That Bier is readily available.
@vonlipi
Жыл бұрын
Great video Beryl! I am totally addicted to your channel! You could probably find some Vision cookware at the thrift store…..
@hectorquinones5579
7 ай бұрын
The humming part 💯
@robylove9190
Жыл бұрын
I'm sorry to hear about your Visions cookware being broken 💔😭 I love Visions cookware and own a lot of it. I find it at thrift stores and garage sales. I hope you are able to get more.
@dadarmwn
Жыл бұрын
OH FINALLY TINUTUAN 😍 you may also put corn and lemon basil into it
@Michiemoo
Жыл бұрын
Breakfast dishes are my fave and you can never give me enough new recipes to try!
@blakemccabe15
Жыл бұрын
I love matzoh brei with cinnamon and sugar PLUS the maple syrup and we make it very eggy
@chelseashurmantine8153
Жыл бұрын
LMFAO THE CUTTAWAY “we were not fine.”
@0777sadie
Жыл бұрын
10:25 in the midwest we call them Skillets. Same concept.
@TadaNoEssai
Жыл бұрын
Italian here; our breakfast is always sweet ahaha
@maya-gur695
Жыл бұрын
Matso Brei! My family's favorite breakfast during passover!
@starlightvampire
Жыл бұрын
More breakfast videos! I love these! Definitely many ideas that i'd love to make myself.
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