Beryl, I wanted to make the watermelon gazpacho so I went to the recipe on your website, and you forgot to list jalapeño in the ingredients list. I thought I was losing my mind and must have just imagined she said something about jalapeño, but I went back and check and she did indeed mention jalapeños 😅 just wanted to let you know! Love you so much! ❤
Regarding the peppers. Bell peppers, you place them on the cutting board stem up and cut down the sides. The white inner membrane thing is along the inner side of the ridges on the pepper, this way you both core the pepper and remove the white membrane stuff without additional cutting. Then you place the flesh flat on the cutting board skin down and cut it length wise into julienne (😂) then you cut it across for the small cubes. This cutting technique works with all peppers (no matter how curved they can be flattened), except that the coring works differently with smaller peppers like Jalapeños. Always cut skin down inner flesh up, length wise then the strips crosswise for cubes.
Everybody here is praising Yi's voice, yet it's her 'writing' that got me. She's talking about cold noodles like Shakespeare about a long lost lover. I'm getting nostalgic about a dish I've never had.
Charlie here! Beryl, thank you so much for sharing my Aunty Yvonne’s story and salad again. She would have been giddy with excitement at her recipe being shared and other people around the world making it in her honour. Sri Lankan food always has a way of humbling even the best spice tolerance 😂 But where the green chilli brings you down, there’s always coconut or mango nearby to bring you back up again! ❤️
Hi your Aunt recipe has something almost similar in my country Philippines, though we add tomatoes and sometimes grilled eggplant we called it either Ensaladang Manga (for mangoes) or Ensaladang Talong (for eggplant). We mostly use it as a side dish for fried or grilled dishes. Who knows our recipe might have same origins. Kudos to your Aunt. 😁
I just started to make liqueur from green walnuts. Found simple sirup 3 ways: sugar/water as equal parts. Sugar/ water as 2 parts on one. And Sugar/white wine as equal parts. Gonna make all 3 and test it out.
retired chef here: immersion blenders are used way more than countertop ones... so much easier to make a smoothie RIGHT IN your tall cup - and the cleanup could not be easier - rinse, boom! I actually sold my vitamix... the mango salad is amazing, relpace the mango with watermelon and add fresh mint & feta or cotija - it's another way to carryover fresh fruit while avoiding palate fatigue (which i suffer from) ... and Jacques Pepin has an amazing technique series free on yt - he is an EXCELLENT trainer and I bet you might just come to enjoy getting lost in a bit of knife mise... no matter how you cut peppers always have the skin down and the flesh up, same for tomatoes - knives tend to slip on their skins. Am loving Pan Pals, too. Thank you!
Love that a chef mentioned this about immersion blenders v cup blenders... i am always sad when i see a recipe that requires a good blender, but i use my immersion blender for soups. One day it just clicked "wait... i can do this in a cup. With the stick blender!" And now i'm glad i never spent the money on an expensive blender because i can, for sure, get my immersion blender to get me to the same result.
I will absolutely be making that first noodle dish!! The woman narrating could make me buy anything, such a soothing and captivating voice ❤ Thank you for the recipes everyone! This heat has me just eating raw veggies and sitting in front of the fan 😂
Hi Beryl, for the capsicum (bell pepper) I cut the top and bottom close to where they curve, then split the cylinder down the side to make a rectangular flat surface, remove the membranes and you are left with a flat rectangle which you can now cut any which way, plus the two ends, and all with no waste. Perfect for practising your julienne 🤗
I have another dish you could try this summer if you'd like! In my family we usually eat fresh ripe peaches/nectarines with either tuna + mayo or burrata + balsamic vinegar, it's very summery with the peaches and still light for a hot day!
The auntie story really resonates with why I love your channel: people all over the world sharing their beloved family recipes and now those memories are shared with thousands of people - they will never die. It unites us, gives us a common history point to share - our memories connect us. It's just beautiful.
Yi's articulate description makes absolute poetry of this noodle recipe. I hope she has more contributions for your channel, Beryl. I'm highly likely to be making Auntie Yvonne's mango salad, I love mangoes and green chili, and her story. I wish I could have met her. Thank you for connecting with these amazing people, Beryl! I'm even going to try putting my beloved Calamansi into my coffee. That is a flavor combination I cannot wrap my head around, but I really appreciate being steered into directions I would not typically sail.
Quick random question? What emoji is that on your comment? Idk if it's a glitch on my phone but it's a little pillow with a mug and i've never seen this before 😅
For peppers (if not already covered): cut off the top at the shoulder (where it curves); remove the core; cut off the bottom where it curves; slice one wall and gently unroll the pepper so you have a rough rectangle; it may crack when unrolling, which is fine, and you can trim the ribs that attached to the core if needed (it isn't always, but some folk are funky and it). At this point it's easy to cut/chop to even pieces. The top and bottom can either be "chef's tip" for nibbles or, if you're going for a chop, roughly chopped to match.
So many excellent things in this video! I adore Yi's voice as much as her recipe; Charlie's story is wonderful and I've made that kind of salad before (and love it!); I'm not a big soup or watermelon fan but the gazpazcho interests me; I've had ABC in Malaysia before and YES it is absolutely wonderful; and I immediately went to my kitchen and made a citrus coffee to try it out (I am SOLD on that recipe)
Really enjoyed the Taiwanese woman’s voice. Kinda reminds me of the voice who narrated the movie “the lover” she needs to be on other audio! What a voice.
Taiwanese American here. I love Taiwanese cold noodles. Growing up, the version my mom made was with ground pork cooked with spoonfuls of regular doubanjiang and spicy doubanjiang, soy sauce, ginger, garlic, sugar and water, then topped with shredded Japanese cucumbers and carrots. I now like a sweeter addition of peanut butter with splash of soy sauce, black vinegar, sugar, hot water, and chili oil. You can use other crunchy veggies like celery and bean sprouts.
Chinese American here and your version sounds amazing! We do ours with peanut butter, soy sauce, black vinegar, garlic, and a lot of numbing peppercorns, but the savory pork sounds like an incredible add. I wish cold noodles were more appreciated in America, I mean, why would you want to make and eat hot food when it’s already hot outside?
I was taught that if your watermelon was not sweet, sprinkle some salt on it to bring out the sweetness. I was raised in Iowa and live now in southeastern Minnesota
Unrelated but I just have to say that Yi's voice is ASMR and audio-book gold. She should look into making that happen. Honestly, I'd listen to her read the phone book.
Dear Beryl, this is how I cut green peppers with minimal waste. Once you get the hang of it, you can use this technique with other peppers. 1) Slice off the top and bottom, leaving the middle of the pepper a uniform shape. Set the top and bottom of the pepper aside for now, and move your attention to the rest of the pepper. 2) Have the pepper sitting up as if the top and bottom of the pepper were still there. Make one cut down from the top to the bottom. You then can remove the pith and seeds. This will allow you to unravel the pepper and lay it flat on the cutting board. 3) From here, you can cut strips to your desired width or even dice it. Afterward, you can move your attention back to the top and bottom. 4) Remove the stem and its "bellybutton " and then slicing to a similar size of the rest of the pepper. I hope I'm making sense. I don't currently have a pepper to cut for demonstration.
I hated cantaloupe living in Canada, it almost tastes like raw pumpkin there. You need to come to southern Italy (where I live now) it is so sweet and flavourful here,I fell in love with it 😊
Being hispanic I love the taste of cantaloupe buf you gotta know how to shop for the priper one similar to buying the right watermellon, pineapple and so forth.
I used to make hot coffee and lemon juice when I felt a migraine coming on, but I never thought to make it cold and fizzy. Since I had the ingredients on hand, I gave it a go. I was pleasantly surprised by how much I liked this foamy bubbly drink, so it will go into the summer rotation. I for sure will make that noodle dish too.
Amazing episode! They all look delicious, but the mango salad has my name on it. I do something similar…more like a mango salsa…adding chopped red pepper and black beans, then serve it with grilled chicken. A real summer favorite!
I did Aunt Yvonne's mango and onion salad a few times since I first saw it on your channel and it's delicious :) It is indeed refreshing to eat during the summer!
@@a.humphries8678Nope! Whatever mango and green chilli works for you is fine. It’s all about the sweet creaminess of the mango and the sharp, floral heat of the chilli working together with the onion and lime
We have similar dish like gazpacho in indonesia, it’s called “rujak serut”. It contains variety of tropical fruits although not the watermelon because it breaks easily, we use more solid fruits like unripe mango, kedondong (idk what’s it in english), unripe papaya, pineapple, bengkuang(some kind of turnip), but instead of dice it in tiny cube we shred all of the fruits then mix it together with “sambal rujak”. I enjoy mine with ice cube too! It’s very refreshing for a hot day.
Beryl, there's a trick to getting the Spam out of the can. You do not shake it side to side. You slam the can down (directly vertically) onto the chopping board, just like you would slam a Terry's Chocolate Orange onto a table. The can should lift right off the block of Spam.
Recipes that involve a lot of chopping are great if you have a lot of helpers, like family gatherings with (too) many volunteers or friends cooking together. Everyone gets a board and a knife, you sit around the table and chat while chopping and it's done in no time. In summer you can do the chopping in the garden. Teachers: seek those recipes if you want to cook with students and need something that keeps everyone involved.
I’m 48 yrs old born & raised in SE Louisiana. My favorite Snoball growing up was chocolate which was basic at best back then. Over the last 10-20 yrs or so snoballs (aka shaved ice) has become very elaborate around here with sweetened condensed milk on top or stuffed w soft serve ice cream (aka birds nest) and all manner of chocolate variations.. a huge variety that are not fruit flavors. Next time you’re traveling down South .. Deep South, be sure to make a couple stops at a neighborhood Snoball stand to have your mind blown on flavor developments. This is one of the go-to coping methods for us down here dealing with the heat.
If you think of pears as a whole fresh fruit it’s nice that you are discovering different possibilities. My aunt makes pickled pears and they are amazing.
My grand kids are all about the shaved ice! We have a cute place near my house that serves it and sells candy. They would like the chocolate one I think. I make a similar mango onion salad, love mangoes!!
I just binged every available episode of Pan Pals (I have PBS Passport), and it is the sweetest, most heartwarming show I’ve seen in ages. I LOVE IT! If you haven’t watched it, you should.
If anyone was wondering, these are the dimensions for knife cuts we learned in culinary school. Julienne 1/8”•1/8”•2” Fine Julienne 1/16”•1/16”•2” Battonet 1/4”•1/4”•2” Brunoise 1/8”•1/8”•1/8” (julienne cubed) Fine Brunoise 1/16”•1/16”•1/16” Small dice 1/4”•1/4”•1/4” Medium dice 1/2”•1/2”•1/2” Large dice 3/4”•3/4”•3/4”
The plastic 2 and 4 cup containers that hold your takeout are PERFECT for immersion blending things.🤗 6:43 one can purchase a peanut butter stirrer pretty cheaply. It also works with tahini.🤗
I already ate! Now I want to eat again!!! The Taiwanese cold noodle salad? Yes, please! The watermelon salad? Yes please! I will have one of EVERYTHING! I keep a toaster oven, even though I have a big standard stove and oven in my kitchen. Though the stove oven is relatively new, GE, it radiates heat as if it was built in the 1940s. It goes unused in the summer, though I use it often when it is cold. When it is hot, the toaster oven works fine and does not heat the house, or even the room, when it is hot. It is, hands down, my go to in the heat. Just thought that might be useful info for folks.
ALL of this sounds and looks incredible and I want to make all of it tomorrow!!! Thank you sooo much for these gorgeous ideas! And I discovered a similar coffee at a festival a few years ago and always make it and surprise the waiters at restaurants with my order: Espresso, icecubes, tonic water and three slices of lemon. Its absolutely delicious and perfect for hot summer days. Really recommend it! ...kind of maybe in return for all these fantastic recipes you always show me/us ❤❤❤
You can def cut peppers flat! Remove the seeds from the top by cutting down and around it and pulling it out, then cut the papers down through each of the circular bits as though cutting them in half, they're much flatter that way. To get them even flatter, you can press them flat against a cutting board and follow along with a knife to remove the white bits. Then you'll have flat planks of pepper!
Hi Beryl. Cannot recall where I picked up this tip but with a clean large carrot (either scrubbed or peeled) use a potato peeler to create flat slices until you no longer do so. The odd remaining bits can be either a snack or set aside for stock making. Large carrots can be cut lengthways. Use a sharp knife to cut a few layers at a time as thinly but as straight as you can. Be very careful as its fairly fiddly. If having to make a lot of julienne vegetables than devices can make it easier from a julienne vegetable peeler, a mandoline slicer to even a julienne cut setting that some vegetable processers have. Hope this tip helps
Beryl, you are so thoughtful. I loved Charlie's story as well, though I dislike (immensely) red onion but I can eat mango. PS: you could go "retro" and for real summer treats, the Jello route would be the wait to go. As a teen in the 70s making lime green jello with crushed pineapple and chopped walnuts, then layered with a lemon top that had a cream cheese base, was always a favorite. Thank you
Charlie here :) for the red onion, soak it in water first and a lot of that sharp flavour will vanish, but you’ll still get the crunch. You could also do thin slices of cucumber or celery, for a similar effect. Sri Lankan food is always pretty intense in flavour, but there’s nothing wrong with scaling it down or making changes to your preferences. I’m sure my Aunty would love it anyway :)
Julienning carrots is easier if you first chop into thin diagonal cross section slices. Spread all the slices out across the chopping board as you would a deck of cards, so they’re still mostly overlapped. Then go wild with your knife from left to right. It won’t look as perfect as a julienning the carrot lengthwise, but it is a LOT quicker and the texture feels basically the same. You can do the same for cucumber :)
another fun episode, beryl! i have to say, after hearing your thoughts on pears, you need a pear episode! they are so much more than their whole. happy cooking! and congrats again on the show!🛴❤
In indonesia we have a drink called rujak serut. It's a spicy fruit drink served cold. Not the easiest to make but it's tasty and refreshing. It tastes sweet, sour, savory, and spicy
One summer I was at my favorite coffee shop and was debating between an Italian soda and an iced coffee. They agreed to see if they could make a coffee Italian soda. It was so good. Your video reminded me and I made one to drink while watching UA-cam. If anyone wants to make one, the trick is to add the dairy last.
I just made the citrus coffee and was so surprised at how good it is. I used a combination of lime juice, lemon juice and True Orange (don't have oranges in the house and they aren't Keto) and stevia to sweeten it. I used 2 shots of iced espresso. It has ice tea vibes but coffee notes. I'm so glad you tested out this recipe. I love it.
I so enjoy watching your videos! Thank you for doing something beautiful! But I have a request; I would loooooove to see your pantry and your earring collection🧀💜
You absolutely need to come to the Cantelope Festival in Fallon Nevada! You will leave a Cantelope fan! It's at the end of August every year. I'll be there this year with my family. I'll be the one with a Cantelope margarita in one hand and Cantelope ice cream in the other...that's after I enjoy some Cantelope salsa on my tacos!
Mmmmm I had clamansi for the first time recently - a local gelato place was offering blueberry calamansi gelato. It was incredible! My new favorite citrus fruit.
To make a julienne cut there are two ways. A mandalin slicer with a julien blade added, some models have it, some don't. Or a 2 sided vegetable peeler. On side peels, turn it around and you can get it cut into julien strips. Cutting veggies into a small dice, use a veggie chopper. Cut your veggies into slices. Lay onto blade and close lid. Cut the slices the same hight the cube is for a perfect cube. You can also cut bell peppers. Have skin side up.
Cut the watermelon in half and use the immersion blender. You might want to scoop out a little to make a hole, then later pour some out and put the scooped part back in. For all the other fine chopped stuff, chop each into fourths then food processor quick pulses. You can always pick out the one big piece as you dump it out and put it in with the next batch to get food processor-ed.
Hi! If you stab a hole in the bottom of the can, your spam should come out more easily - also, the way we do peppers in restaurants is thus: you take the pepper and slice each cheek top to bottom. You'll be left with 4 wide pieces of pepper and all the stuff you don't need left over. You can then easily julienne and dice them. It's a TINY bit wasteful, but it is the way it's usually done.
These all look good, but especially the noodles and mango salad. Growing up I would eat cold noodles all the time (my parents would just call it 凉面). We would use the sesame/peanut butter sauce, but I'm intrigued with the Taiwanese mayo! I love the mango salad. So simple and yet so tasty with a wonderful story behind it.
Beryl! Bit of advice for chopping mango, but it is so much easier if you use a vegetable peeler to get rid of the skin and then chop it! You don't have to worry about scoring the fruit and then spooning it out!
In regards to chopping peppers, if I want to dice it I do not cot across the pepper. I place the peper on the board and cut of the side of the pepper, rotate cut off another side and continue until the sides are all cut off and you are just holding the top of the pepper, rips and the seeds. I will cut off the ribs as well. It makes chopping peppers so much easier and you don't have to deal with all the seeds because most of them are still attached to the stem. Now I slice the oblong shaped sides into strips long ways and then across in dice. You end up with little squares. If the pepper is narrow like a jalapeno I will cut off just the bottom of the pepper first before cutting off the sides. I hope that all makes sense.
I was going to make a video but I did a quick search on the internet and found that someone had already done it. :) ua-cam.com/video/vh0htj6HBCk/v-deo.htmlsi=QQYUYKnaSNyF8OD5
We have something very similar to the mango salad in Reunion island, but the story was awesome, the auntie was so beautiful!!!! Loved that episode Beryl!
hi beryl, very much enjoy your channel! tip for tahini - your immersion blender can do wonders for re-emulsifying it! just put in a larger container first 😊
Download Love & Pies here -> pixly.go2cloud.org/SH4OY
Beryl, I wanted to make the watermelon gazpacho so I went to the recipe on your website, and you forgot to list jalapeño in the ingredients list. I thought I was losing my mind and must have just imagined she said something about jalapeño, but I went back and check and she did indeed mention jalapeños 😅 just wanted to let you know!
Love you so much! ❤
you are cheating on Rajat with a animated character Joe . lol
Regarding the peppers. Bell peppers, you place them on the cutting board stem up and cut down the sides. The white inner membrane thing is along the inner side of the ridges on the pepper, this way you both core the pepper and remove the white membrane stuff without additional cutting.
Then you place the flesh flat on the cutting board skin down and cut it length wise into julienne (😂) then you cut it across for the small cubes.
This cutting technique works with all peppers (no matter how curved they can be flattened), except that the coring works differently with smaller peppers like Jalapeños.
Always cut skin down inner flesh up, length wise then the strips crosswise for cubes.
Everybody here is praising Yi's voice, yet it's her 'writing' that got me. She's talking about cold noodles like Shakespeare about a long lost lover. I'm getting nostalgic about a dish I've never had.
The Taiwanese lady should work at the UN talking to country leaders and calming them down ! What a wonderful voice
Or do voiceover work. I could listen to them all day.
Yeah she has a beautiful voice ❤
I could listen to Yi read a shopping list. What a voice!
Like a brighter, smoother version of Shohreh Aghdashloo.
Me too! You read my mind!
@@maslav_ I see what you mean! Yes!!
The ideal voice for a relaxation podcast. Holy moly. I've never felt so chill.
Agree with you all. I wish she could read the news. Even a catastrophe would sound okay with her telling me.
Charlie here! Beryl, thank you so much for sharing my Aunty Yvonne’s story and salad again. She would have been giddy with excitement at her recipe being shared and other people around the world making it in her honour. Sri Lankan food always has a way of humbling even the best spice tolerance 😂 But where the green chilli brings you down, there’s always coconut or mango nearby to bring you back up again! ❤️
The way you spoke about your aunt was so lovely. Can‘t wait to try this recipe out this summer!
@@fromasialuvasia thank you! I hope you enjoy it
Charlie, I LOVED hearing about your Aunt Yvonne! Such a gorgeous and amazing woman. Your story was a wonderful tribute to her.
Hi your Aunt recipe has something almost similar in my country Philippines, though we add tomatoes and sometimes grilled eggplant we called it either Ensaladang Manga (for mangoes) or Ensaladang Talong (for eggplant). We mostly use it as a side dish for fried or grilled dishes. Who knows our recipe might have same origins. Kudos to your Aunt. 😁
Your accent is absolutely lovely.
Can’t wait to try this recipe. Cheers!
The Taiwanese lady has such a mysterious voice!!
Mysterious is a good description. I feel like she could be a spy giving instructions.. Your mission, if you choose to accept it..
Sleep story voice! SO soothing ❤
Home bartender here! When you make simple syrup, if you use 2 parts sugar to one part water, it's self-stable, and won't get moldy after a few weeks.
Good tip. Thanks . I was just thinking I want to keep it for a while so I can keep dipping in.
I just started to make liqueur from green walnuts. Found simple sirup 3 ways: sugar/water as equal parts. Sugar/ water as 2 parts on one. And Sugar/white wine as equal parts.
Gonna make all 3 and test it out.
retired chef here: immersion blenders are used way more than countertop ones... so much easier to make a smoothie RIGHT IN your tall cup - and the cleanup could not be easier - rinse, boom! I actually sold my vitamix... the mango salad is amazing, relpace the mango with watermelon and add fresh mint & feta or cotija - it's another way to carryover fresh fruit while avoiding palate fatigue (which i suffer from) ... and Jacques Pepin has an amazing technique series free on yt - he is an EXCELLENT trainer and I bet you might just come to enjoy getting lost in a bit of knife mise... no matter how you cut peppers always have the skin down and the flesh up, same for tomatoes - knives tend to slip on their skins. Am loving Pan Pals, too. Thank you!
Love that a chef mentioned this about immersion blenders v cup blenders... i am always sad when i see a recipe that requires a good blender, but i use my immersion blender for soups. One day it just clicked "wait... i can do this in a cup. With the stick blender!" And now i'm glad i never spent the money on an expensive blender because i can, for sure, get my immersion blender to get me to the same result.
I will absolutely be making that first noodle dish!! The woman narrating could make me buy anything, such a soothing and captivating voice ❤ Thank you for the recipes everyone! This heat has me just eating raw veggies and sitting in front of the fan 😂
Agree on both counts!
almost ASMR like
You were not kidding
Her voice was so soothing! Would be great to have her do bedtime stories.
Love Charley's piece. RIP Aunt Yvonne.
What a charming sounding woman, and her charming great nephew!
Hi Beryl, for the capsicum (bell pepper) I cut the top and bottom close to where they curve, then split the cylinder down the side to make a rectangular flat surface, remove the membranes and you are left with a flat rectangle which you can now cut any which way, plus the two ends, and all with no waste. Perfect for practising your julienne 🤗
@@swisski now, this is helpful
Just wanted to say "Thank you" to everyone in this episode. You have saved me from plain, cold sandwiches this summer!🥰
I have another dish you could try this summer if you'd like! In my family we usually eat fresh ripe peaches/nectarines with either tuna + mayo or burrata + balsamic vinegar, it's very summery with the peaches and still light for a hot day!
The Voice is back! I remember we all fell in love with her before !!!!! ❤
Wow Yi should do audio books, what a fantastic voice!
Came here to say this!!
The auntie story really resonates with why I love your channel: people all over the world sharing their beloved family recipes and now those memories are shared with thousands of people - they will never die. It unites us, gives us a common history point to share - our memories connect us. It's just beautiful.
I remembered Charlie’s video as it was so charming, Auntie Yvonne was such a beauty and sounded lovely. Also the salad looks so good ❤
Auntie Yvonne sounds amazing ♡
Yi's articulate description makes absolute poetry of this noodle recipe. I hope she has more contributions for your channel, Beryl. I'm highly likely to be making Auntie Yvonne's mango salad, I love mangoes and green chili, and her story. I wish I could have met her. Thank you for connecting with these amazing people, Beryl! I'm even going to try putting my beloved Calamansi into my coffee. That is a flavor combination I cannot wrap my head around, but I really appreciate being steered into directions I would not typically sail.
Please, I need the first person to read audiobooks. Her voice is so calming!
Quick random question? What emoji is that on your comment? Idk if it's a glitch on my phone but it's a little pillow with a mug and i've never seen this before 😅
@@Patricia-b Your phone is perfectly fine. 😄 It's one of the UA-cam emojis ^^
For peppers (if not already covered): cut off the top at the shoulder (where it curves); remove the core; cut off the bottom where it curves; slice one wall and gently unroll the pepper so you have a rough rectangle; it may crack when unrolling, which is fine, and you can trim the ribs that attached to the core if needed (it isn't always, but some folk are funky and it).
At this point it's easy to cut/chop to even pieces. The top and bottom can either be "chef's tip" for nibbles or, if you're going for a chop, roughly chopped to match.
So many excellent things in this video! I adore Yi's voice as much as her recipe; Charlie's story is wonderful and I've made that kind of salad before (and love it!); I'm not a big soup or watermelon fan but the gazpazcho interests me; I've had ABC in Malaysia before and YES it is absolutely wonderful; and I immediately went to my kitchen and made a citrus coffee to try it out (I am SOLD on that recipe)
Really enjoyed the Taiwanese woman’s voice. Kinda reminds me of the voice who narrated the movie “the lover” she needs to be on other audio! What a voice.
Taiwanese American here. I love Taiwanese cold noodles. Growing up, the version my mom made was with ground pork cooked with spoonfuls of regular doubanjiang and spicy doubanjiang, soy sauce, ginger, garlic, sugar and water, then topped with shredded Japanese cucumbers and carrots. I now like a sweeter addition of peanut butter with splash of soy sauce, black vinegar, sugar, hot water, and chili oil. You can use other crunchy veggies like celery and bean sprouts.
I can get these cold Sesame noodles delivered to my house. Delicious. The version I get has cucumbers, edamame and shrimp
Chinese American here and your version sounds amazing! We do ours with peanut butter, soy sauce, black vinegar, garlic, and a lot of numbing peppercorns, but the savory pork sounds like an incredible add. I wish cold noodles were more appreciated in America, I mean, why would you want to make and eat hot food when it’s already hot outside?
A show on pears? I make a mean pear and cardamom coffee cake.🤗
That sounds GLORIOUS.
Sounds delicious omg
Never had one, would make it just because of how good it sounds!
Oh nice! Would you share the recipie? :)
Sounds exciting! Do you wanna share the recipe? ❤
I was taught that if your watermelon was not sweet, sprinkle some salt on it to bring out the sweetness. I was raised in Iowa and live now in southeastern Minnesota
Yep. I heard that too growing up in Iowa.
Unrelated but I just have to say that Yi's voice is ASMR and audio-book gold. She should look into making that happen. Honestly, I'd listen to her read the phone book.
Whoever sent in the first dish could be a narrator. Like the most relaxing voice.
Love revisiting Aunt Yvonne's story. That was one of my all time favorites on your channel!
Dear Beryl, this is how I cut green peppers with minimal waste. Once you get the hang of it, you can use this technique with other peppers. 1) Slice off the top and bottom, leaving the middle of the pepper a uniform shape. Set the top and bottom of the pepper aside for now, and move your attention to the rest of the pepper. 2) Have the pepper sitting up as if the top and bottom of the pepper were still there. Make one cut down from the top to the bottom. You then can remove the pith and seeds. This will allow you to unravel the pepper and lay it flat on the cutting board. 3) From here, you can cut strips to your desired width or even dice it. Afterward, you can move your attention back to the top and bottom. 4) Remove the stem and its "bellybutton " and then slicing to a similar size of the rest of the pepper.
I hope I'm making sense. I don't currently have a pepper to cut for demonstration.
I 100% can't wait to make the watermelon gazpacho! Use the Vidalia onion chopper for the veggies (small grate)!
I hated cantaloupe living in Canada, it almost tastes like raw pumpkin there. You need to come to southern Italy (where I live now) it is so sweet and flavourful here,I fell in love with it 😊
Being hispanic I love the taste of cantaloupe buf you gotta know how to shop for the priper one similar to buying the right watermellon, pineapple and so forth.
I used to make hot coffee and lemon juice when I felt a migraine coming on, but I never thought to make it cold and fizzy. Since I had the ingredients on hand, I gave it a go. I was pleasantly surprised by how much I liked this foamy bubbly drink, so it will go into the summer rotation. I for sure will make that noodle dish too.
I want the Taiwanese narrator to read me a book. Her voice is so soothing.
Amazing episode! They all look delicious, but the mango salad has my name on it. I do something similar…more like a mango salsa…adding chopped red pepper and black beans, then serve it with grilled chicken. A real summer favorite!
I have never in my life seen someone peel a watermelon. I didn’t even know it was possible! 🤯
I’m not sure it’s actually a good idea 😓
I did Aunt Yvonne's mango and onion salad a few times since I first saw it on your channel and it's delicious :) It is indeed refreshing to eat during the summer!
Does it matter which type of mango, or green chili you use?
Charlie here :) I’m so glad! Thank you for sharing
@@a.humphries8678Nope! Whatever mango and green chilli works for you is fine. It’s all about the sweet creaminess of the mango and the sharp, floral heat of the chilli working together with the onion and lime
We have similar dish like gazpacho in indonesia, it’s called “rujak serut”. It contains variety of tropical fruits although not the watermelon because it breaks easily, we use more solid fruits like unripe mango, kedondong (idk what’s it in english), unripe papaya, pineapple, bengkuang(some kind of turnip), but instead of dice it in tiny cube we shred all of the fruits then mix it together with “sambal rujak”. I enjoy mine with ice cube too! It’s very refreshing for a hot day.
Beryl, there's a trick to getting the Spam out of the can. You do not shake it side to side. You slam the can down (directly vertically) onto the chopping board, just like you would slam a Terry's Chocolate Orange onto a table. The can should lift right off the block of Spam.
Naengmyeon would be a good summer dish too! Thanks for all the new recipes! Love Yi's voice! Congrats on finding the immersion blender haha ♡
I think I'm the most likely to try the gazpacho, but I love the sri lankan story. What a special lady!
Immersion blenders work great to mix tahini and peanut butter that isn't stirred or has settled. The final result is far smoother but less exercise.
that voice tho from Yi - amazing! Feels like I’m listening to a fairytale story. Must try dish 😀
for the Taiwanese noodle dish i think you can used kewpie mayonnaise and toasted sesame mayo + peanut butter straight up.
I usually pick one, sometimes two items to make but I want to make ALL of these. Thank you for bringing it to us.
Yi's voice should read every bodice ripping romance novel.
Recipes that involve a lot of chopping are great if you have a lot of helpers, like family gatherings with (too) many volunteers or friends cooking together. Everyone gets a board and a knife, you sit around the table and chat while chopping and it's done in no time. In summer you can do the chopping in the garden.
Teachers: seek those recipes if you want to cook with students and need something that keeps everyone involved.
Yi needs to start doing voiceover work. Her voice is so soothing!
I’m 48 yrs old born & raised in SE Louisiana. My favorite Snoball growing up was chocolate which was basic at best back then. Over the last 10-20 yrs or so snoballs (aka shaved ice) has become very elaborate around here with sweetened condensed milk on top or stuffed w soft serve ice cream (aka birds nest) and all manner of chocolate variations.. a huge variety that are not fruit flavors. Next time you’re traveling down South .. Deep South, be sure to make a couple stops at a neighborhood Snoball stand to have your mind blown on flavor developments. This is one of the go-to coping methods for us down here dealing with the heat.
If you think of pears as a whole fresh fruit it’s nice that you are discovering different possibilities. My aunt makes pickled pears and they are amazing.
Use the immersion blender to mix the Tahini!
My grand kids are all about the shaved ice! We have a cute place near my house that serves it and sells candy. They would like the chocolate one I think. I make a similar mango onion salad, love mangoes!!
I just binged every available episode of Pan Pals (I have PBS Passport), and it is the sweetest, most heartwarming show I’ve seen in ages. I LOVE IT! If you haven’t watched it, you should.
Cut peppers lengthwise, remove membrane and seeds , cut into long strips like matchsticks and dice
Petition for Yi to start a podcast ❤
If anyone was wondering, these are the dimensions for knife cuts we learned in culinary school.
Julienne 1/8”•1/8”•2”
Fine Julienne 1/16”•1/16”•2”
Battonet 1/4”•1/4”•2”
Brunoise 1/8”•1/8”•1/8” (julienne cubed)
Fine Brunoise 1/16”•1/16”•1/16”
Small dice 1/4”•1/4”•1/4”
Medium dice 1/2”•1/2”•1/2”
Large dice 3/4”•3/4”•3/4”
So there's nothing called matchstick?
@@snospmoht3252 that would be another name for a julienne, some people could refer to them that way
@@sophiagrace1074 Ah, good to know. Thanks.
@sophiagrace, I thought maybe the battonet was a matchstick?
@annbrookens945 That size does seem to match up better in my mind anyways. 🙂
The plastic 2 and 4 cup containers that hold your takeout are PERFECT for immersion blending things.🤗 6:43 one can purchase a peanut butter stirrer pretty cheaply. It also works with tahini.🤗
I already ate! Now I want to eat again!!! The Taiwanese cold noodle salad? Yes, please! The watermelon salad? Yes please! I will have one of EVERYTHING!
I keep a toaster oven, even though I have a big standard stove and oven in my kitchen. Though the stove oven is relatively new, GE, it radiates heat as if it was built in the 1940s. It goes unused in the summer, though I use it often when it is cold. When it is hot, the toaster oven works fine and does not heat the house, or even the room, when it is hot. It is, hands down, my go to in the heat. Just thought that might be useful info for folks.
ALL of this sounds and looks incredible and I want to make all of it tomorrow!!! Thank you sooo much for these gorgeous ideas!
And I discovered a similar coffee at a festival a few years ago and always make it and surprise the waiters at restaurants with my order: Espresso, icecubes, tonic water and three slices of lemon. Its absolutely delicious and perfect for hot summer days.
Really recommend it!
...kind of maybe in return for all these fantastic recipes you always show me/us ❤❤❤
Watermelon gazpacho with a hot pepper or two. I cannot wait to hear about the cantaloupe.
I would like to try citrus coffee!!! ❤
Wow, Yi has such a stunning voice!
Cold noodle salat with pieces of sausage and veggies plus mayo is common dish for parties in Germany throughout the year 😎
I loooooove watermelon gazpacho, but it's such a labor of love!
You can def cut peppers flat! Remove the seeds from the top by cutting down and around it and pulling it out, then cut the papers down through each of the circular bits as though cutting them in half, they're much flatter that way. To get them even flatter, you can press them flat against a cutting board and follow along with a knife to remove the white bits. Then you'll have flat planks of pepper!
Who else loves Beryl !
👇
Me! Lol
@@BerylShereshewsky ahhh thank you for replyinggg❤️
WE ALL DO!
Hi Beryl. Cannot recall where I picked up this tip but with a clean large carrot (either scrubbed or peeled) use a potato peeler to create flat slices until you no longer do so. The odd remaining bits can be either a snack or set aside for stock making. Large carrots can be cut lengthways. Use a sharp knife to cut a few layers at a time as thinly but as straight as you can. Be very careful as its fairly fiddly. If having to make a lot of julienne vegetables than devices can make it easier from a julienne vegetable peeler, a mandoline slicer to even a julienne cut setting that some vegetable processers have. Hope this tip helps
Beryl, you are so thoughtful. I loved Charlie's story as well, though I dislike (immensely) red onion but I can eat mango. PS: you could go "retro" and for real summer treats, the Jello route would be the wait to go. As a teen in the 70s making lime green jello with crushed pineapple and chopped walnuts, then layered with a lemon top that had a cream cheese base, was always a favorite. Thank you
Charlie here :) for the red onion, soak it in water first and a lot of that sharp flavour will vanish, but you’ll still get the crunch. You could also do thin slices of cucumber or celery, for a similar effect. Sri Lankan food is always pretty intense in flavour, but there’s nothing wrong with scaling it down or making changes to your preferences. I’m sure my Aunty would love it anyway :)
Julienning carrots is easier if you first chop into thin diagonal cross section slices. Spread all the slices out across the chopping board as you would a deck of cards, so they’re still mostly overlapped. Then go wild with your knife from left to right. It won’t look as perfect as a julienning the carrot lengthwise, but it is a LOT quicker and the texture feels basically the same. You can do the same for cucumber :)
another fun episode, beryl! i have to say, after hearing your thoughts on pears, you need a pear episode! they are so much more than their whole. happy cooking! and congrats again on the show!🛴❤
The first dish is similar to my husband's favorite Vietnamese dish! 🤓
In indonesia we have a drink called rujak serut. It's a spicy fruit drink served cold. Not the easiest to make but it's tasty and refreshing. It tastes sweet, sour, savory, and spicy
The easiest recipe for summer is ice water. Ice + water = amazing!
love the "lumpy space princess" earrings ❤
One summer I was at my favorite coffee shop and was debating between an Italian soda and an iced coffee. They agreed to see if they could make a coffee Italian soda. It was so good. Your video reminded me and I made one to drink while watching UA-cam. If anyone wants to make one, the trick is to add the dairy last.
I just made the citrus coffee and was so surprised at how good it is. I used a combination of lime juice, lemon juice and True Orange (don't have oranges in the house and they aren't Keto) and stevia to sweeten it. I used 2 shots of iced espresso. It has ice tea vibes but coffee notes. I'm so glad you tested out this recipe. I love it.
Two espresso shots with lemonade os delicious on a hot day
I so enjoy watching your videos! Thank you for doing something beautiful! But I have a request; I would loooooove to see your pantry and your earring collection🧀💜
Aw man I hate seeing a new episode in my subscriptions, getting excited and then seeing it's an episode comprised of old recipes haha
You absolutely need to come to the Cantelope Festival in Fallon Nevada! You will leave a Cantelope fan! It's at the end of August every year. I'll be there this year with my family. I'll be the one with a Cantelope margarita in one hand and Cantelope ice cream in the other...that's after I enjoy some Cantelope salsa on my tacos!
Mango earrings, very cute! Great episode as usual, Beryl.
Mmmmm I had clamansi for the first time recently - a local gelato place was offering blueberry calamansi gelato. It was incredible! My new favorite citrus fruit.
To make a julienne cut there are two ways. A mandalin slicer with a julien blade added, some models have it, some don't. Or a 2 sided vegetable peeler. On side peels, turn it around and you can get it cut into julien strips.
Cutting veggies into a small dice, use a veggie chopper. Cut your veggies into slices. Lay onto blade and close lid. Cut the slices the same hight the cube is for a perfect cube. You can also cut bell peppers. Have skin side up.
I can't chose a favorite. They all should amazing. I bet the mango would be a good substitute for the cantaloupe in the watermelon gazpacho.
Cut the watermelon in half and use the immersion blender. You might want to scoop out a little to make a hole, then later pour some out and put the scooped part back in. For all the other fine chopped stuff, chop each into fourths then food processor quick pulses. You can always pick out the one big piece as you dump it out and put it in with the next batch to get food processor-ed.
All the recipes look great. Can’t wait to make them.
I’m from South America and we make mango, aguacate with chile,cilantro,green lemon, olive oil ,salt
I never felt peace in my life before listening to Yi.
The citrus coffee looks interesting to me. Definitely will try for weekend
Hi! If you stab a hole in the bottom of the can, your spam should come out more easily - also, the way we do peppers in restaurants is thus: you take the pepper and slice each cheek top to bottom. You'll be left with 4 wide pieces of pepper and all the stuff you don't need left over. You can then easily julienne and dice them. It's a TINY bit wasteful, but it is the way it's usually done.
These all sound wonderful!
These all look good, but especially the noodles and mango salad. Growing up I would eat cold noodles all the time (my parents would just call it 凉面). We would use the sesame/peanut butter sauce, but I'm intrigued with the Taiwanese mayo! I love the mango salad. So simple and yet so tasty with a wonderful story behind it.
I want your Lumpy Space Princess earrings! 💜👑✨
Hi from Massachusetts! I was thrilled to see Atomic Coffee, which is one of our wonderful local coffee roasters. Hope you enjoyed it.
Watermelon gazpacho is going on my list!
Beryl! Bit of advice for chopping mango, but it is so much easier if you use a vegetable peeler to get rid of the skin and then chop it! You don't have to worry about scoring the fruit and then spooning it out!
In regards to chopping peppers, if I want to dice it I do not cot across the pepper. I place the peper on the board and cut of the side of the pepper, rotate cut off another side and continue until the sides are all cut off and you are just holding the top of the pepper, rips and the seeds. I will cut off the ribs as well. It makes chopping peppers so much easier and you don't have to deal with all the seeds because most of them are still attached to the stem. Now I slice the oblong shaped sides into strips long ways and then across in dice. You end up with little squares. If the pepper is narrow like a jalapeno I will cut off just the bottom of the pepper first before cutting off the sides. I hope that all makes sense.
I was going to make a video but I did a quick search on the internet and found that someone had already done it. :)
ua-cam.com/video/vh0htj6HBCk/v-deo.htmlsi=QQYUYKnaSNyF8OD5
That's a very smart shirt for eating the shaved ice. I need one like it for coffee and chocolate consumption since stains will blend right in.
Definitely! LOL.
We have something very similar to the mango salad in Reunion island, but the story was awesome, the auntie was so beautiful!!!! Loved that episode Beryl!
My mother always used a food processor to make gazpacho. Far less hand chopping!
also i loveee your mini toys especially in the coffee shot. they're so cute. the bananas are hillarious
My Tip for stirring peanut butter or tahini, use a Handmixer with only one whisk attached and start slow... super fast and easier
hi beryl, very much enjoy your channel! tip for tahini - your immersion blender can do wonders for re-emulsifying it! just put in a larger container first 😊