This is How People Around the World Eat Avocados? 🥑🌍
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- Опубліковано 18 тра 2024
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A huge thank you to Eduardo, Rishika, Kamilah, Dimas, and Anna for sharing your recipes with us!
Check out Eduardos UA-cam Channel here: @LaloFurmanOficial
The artist behind me is Anissa Rivière! Check out her page on my website: www.beryl.nyc/index.php/aniss...
How to make chocolate condensed milk from my Shaved Ice episode I mentioned: • How the World Eats Sha...
RECIPES
Paletas de Aguacate: www.beryl.nyc/index.php/2023/...
Avocado Choka: www.beryl.nyc/index.php/2023/...
Jus Alpukat: www.beryl.nyc/index.php/2023/...
Avocado Tikkis: www.beryl.nyc/index.php/2023/...
Avocado Quark Creme: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro
00:13 Mexican Paletas de Aguacate (Avocado Ice Pops)
01:25 Trying Paletas de Aguacate
04:53 Guyanese Avocado Choka (Avocado Mash)
06:35 Trying Avocado Choka
08:00 Indonesian Jus Alpukat (Avocado Juice)
09:15 Trying Jus Alpukat
10:46 Indian/Australian Avocado Tikkis (Fried Avocado Patties)
12:22 Trying Avocado Tikkis
14:57 German Avocado Quark Creme (Avocado “Pudding”)
16:49 Trying Avocado Quark Creme
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In the Philippines just like in Indonesia we considered avocados as ingredients for desserts. We use them for avocado cheesecake, ice cream, milkshake, or just plain avocados with condensed milk, evaporated milk and crushed ices.😊
The evaporated milk with crushed ice. That takes me back to childhood😭 sometimes I like to put a little milk to get the coldness more even out with some almonds.
Mushed up avocado with bit of avocado chunks with evap and powdered milk (may evap na, may powered pa! haha!) mixed in may look disgusting to some but so delish for me. Cheers to childhood delights!
Yeah. As an Indonesian I will never understand why people out there are eating avocado with rice and meat, lol. Even the Japanese do it with their sushi
Ah everyone love avocado in sweets way right im Indonesian and happy to hear the neighbour country have same too like us avocado is so creamy and so smoothies
I just recently realized that the avocado used in southeast asia is actually from different breed from the usual avocado in the west.
Iirc it tastes sweeter in comparison, hence more fitting for desserts.
I’ve had an avocado smoothy in Indonesia. In Java they just used chocolate syrup. It was amazing!
@@NayraSixmo-fn5ki
Beli yang literan murah tante, biasanya penjual jus alpukat atau yang ada di kafe-kafe pakai itu. 😁
Tapi memang ada juga yang pakai susu kental manis rasa coklat. 😉
@@NayraSixmo-fn5ki its not expensive, you can buy hershey's chocolate syrup for only around 60k online lmao
@@NayraSixmo-fn5kikoq ada ya org sperti anda yg suka jelekin negara
Sndiri 😌
@@NayraSixmo-fn5kiyep,
Its not Chocolate Syrup, since Chocolate Syrup can be a little too expensive. we usually use Chocolate condense milk, since its way cheaper and good as Chocolate Syrup...
For the avocado juice from indonesia, Usually we put sugar syrup to blend it with so its gonna be sweet. Fine sugar cannot do the same because it will not blend in cold beverages.
@@kepalakentang nahh, just for garnish 😂
This makes sense. Using a syrup would also make it easier to blend in the blender and you wouldn't have to use extra liquid to get it started.
For the Indonesian drink, it won’t come out right without chocolate condensed milk-as opposed to adding chocolate to condensed milk.
As a Brazillian that have been doing Avocado smoothies all my life, anything works.
Sugar works, condensed milk works, sweeteners work.
I’m sorry, but Brazil is the true country of Avocado smoothies, not indonesia. And putting chocolate in it is just outrageous. 😂😂😂
@@wavewatcher_ it works for your country not ours. We have our own recipe. And seriously you said your country the only one that have avocado smoothies? Dont be arrogant We live in this world full of diversity even a curry from india has different take in japan.
CLEARLY there needs to be a Rosemary episode so people can give Beryl Rosemary recipes she might like, a-la the Sour Melon episode!
yeah!!
Came to the comments to say the same!
This is *exactly* what I need in my life. My rosemary plants are trying to take over the world.
Shoot, you'd think pizza sauce alone would be enough to change her mind.
@@CarlGorn Or as a pizza topping! Fresh rosemary sprigs on your pizza can be delicious, some ideas to pair it with being goat's cheese, raisins, capers, even honey!
(Although with rosemary in particular I think fresh, young sprigs picked straight from the garden makes a big difference versus old, woody ones)
I think it’s time for a popsicle episode before summer is up and you can put those molds to use!
YES!!
I like this idea! Especially if some people send her savory ideas, like say, a soup pop. I think a gazpacho in pop form would be really nice.
Absolutely !
Green onions > Leek > Red Onions > All Other Onions
@@CarlGornA giant YES to gazpacho pops!❤ Vichyssoise pops, cucumber mint pops, foie gras pops OMFG!❤❤❤ There are so many savory flavors that could be popped! 🎉
I'm Indonesian, and my mom loves to make avocado juice, but my mom always mix the condensed milk with the juice in the blender, not by puting it on the glass or as a "topping". And me, myself, usually put tiny avocado pieces to the juice to give it more texture to drink. We just have a little difference in each household 🥰
Memang kalo di restoran/foodcourt itu coklatnya dimasukin ke gelas duluan mungkin biar jd cantik gelasnya ada coklat2nya gitu. Dulu sy juga kalo bikin jus alpukat susu coklatnya sy campur di blender, tp skrg sy jd ikutan di foodcourt kayak gitu biar yg mau minum nuang sendiri susu coklatnya.
Beryl, if you'd dip your popsicles in hot water, the hotter the better. It dissolves it enough to release the popsicles! Hope this helps!
The horizontal popsicle molds are way easier to use. I replaced the vertical one just like Beryl's with horizonal ones. My Brazilian husband requested avocado pops, but need to revise the recipe to not include the sugar in condensed milk.
I was saying that while Beryl was trying to get the pops out of the mold! "Dip them in hot water, Beryl!"
Yep, the hot water bath is the obvious answer and it doesn't need long. Just enough to loosen the popsicles.
Came here to say this
@@kbaz6658my brain isn’t understanding horizontal popsicle mold. Would it just….drip out?
Well, now you have to do a rosemary episode! 😂
Love
I recommend making rosemary and raspberry preserves
I like rosemary, lemon, and garlic in my lamb stew. Then rosemary cured olives, rosemary and white wine chicken, potatoes roasted with rosemary, rosemary and virgin olive oil focaccia, a rosemary, lemon, Dijon mustard, olive oil dip for rack of lamb, rosemary in white beans, I think there are others which is why I have a rosemary bush
The first time I was aware of having rosemary was in Italy, dining with friends on porchetta (whole roast pork), seasoned with rosemary, finger food served on brown paper and consumed with wine and bread. I highly recommend it! Now, 50 years later, I particularly like to use fresh rosemary with fresh thyme when I sauté baguette croutons in olive oil. The toasted rosemary adds its own crunch to the croutons. I salt to taste when the cooking is done.
Yes! Rosemary episode!
I'm an American who has lived in Sri Lanka for 18 years, mostly in a remote town on the east coast of the island, Batticaloa. In Sri Lanka, avocado is known as "waterfruit" in English, and is usually used to make avocado juice, which is delicious, as well as several other sweet deserts. As a half-Latino from Los Angeles, I really miss Mexican food. Fortunately for me, all the typical ingredients for Guacamole are readily found here; cilantro, lime juice, green chilies etc. So I started making Guac and serving it to my friends, especially when we had - ahem - drinking parties. While tortilla chips are unheard of here (as are tortillas generally, alas) there are lots of other things one can use to dip. My friends were amazed to taste a savory, and spicy, avocado dish.
In what can only be described as successful culinary imperialism, I can triumphantly say that I now have several friends in Batticaloa who now regularly make Guacamole whenever they find ripe avocados, for their family's consumption. Slowly, slowly, Mexican cuisine is taking over the world. Someday... haahaahaahaa!
Your subversion of the local dominant paradigm delights me and warms my heart!
So cool! Go Mexico!
We'll conquer the world, one guacamole at a time 😂😂😂❤❤❤❤
In 30 years there will probably be a Sri Lankan style guacamole variant, all because of you.
Hi Beryl!! I just wanted to let you know how much I appreciate the views you give and the peek in to other cultures. You are an amazing person and you bring all of us who watch you that much closer to one another through the medium of something we all need - food. It is such a personal thing, and I am so glad I found your channel all those months ago. Thank you for being you, and creating a community where everyone is accepted, and appreciated.
I totally agree. I love the community and experience of the peoples and food ❤
I’ve always felt foods opened the window to other cultures. You can learn so much about other cultures just by what they eat.
I love your PSA! I am an occupational therapist and in hand therapy class they call the area of the hand where avocado hand flexor tendon cuts happen "no man's land". It's a hard area for surgery and rehab.
omg that’s terrifying! that is very good to know, thank you!
I never knew that, and our son has an OT for his hand therapy as he is in a wheelchair with severe disabilities.
Let’s all take moment to thank Mexico for the Avocado! We all know the Aztec in ente the aguacate 🙌🏽👏🏽🙏🏾 This Puerto Rican is grateful! Lol
In Brazil avocado is also considered desert exclusively. They make a tangy avocado pudding by blending avocado with sugar and lime juice. It’s really good!
I love how not spoiled and ripe your avocado's are 🥑
Hello Beryl, after I found your sight I've been watching all of your vids from the beginning. Love your presentation. Bryan from Canada.
I was like, "Where did you get all those beautiful ripe avocados???" The ones I buy are usually unripe and not nearly so pretty!
@@annbrookens945 and there's a window of 3 minutes between unripe and spoiled 🤣 And they're mad expensive here. Mangos and avocados are like Russian roulette haha
Avocados* No apostrophe.
@@englishatheart Username checks out.
Hi Beryl, in Martinique (French island in the Caribbean) we make a starter called “Féroce d’avocat”. It’s made with avocado, salted cod, cassava and dash of lime juice and seasoned with chilly pepper and garlic. It can be spread on toasts or made into small balls (like cake pops). The cod can be replaced with crab.
In PR we eat vianda con bacalao= very similar!
Hello Beryl, The dish Avacado Choka from Guyana reminds me of the Chokha dish eaten in northern part of India especially in UP and Bihar region. Chokha is a recipe where you roast one type of vegetable ( potatoes, brinjal , tomato ) on fire until it get soft to mash it and gives smoky flavour as well, then you mix it with chopped onion, coriander and some spices. Aaloo Chokha ( made of potatoes) and Baigan Chokha (made of brinjal) are quite famous in India. During British Raj in India, many Indians from UP and Bihar region were taken to Guyana as laborers and servants . Later, they got settled in Guyana and Indo-Guyanese cuisine was born. Avacado Choka is a nice dish where we can see the Indian influence of Chokha recipe.
I am from Guyana and never heard of avocado choka or eaten it. But I do find even though Guyana is a small country there are certain dishes that one part of the country makes that the other parts may never heard of.
Well now we MUST have an episode each on leeks and rosemary, seeing as Beryl as revealed she doesn't like either of those two ingredients 😆
Leeks are great!! They pull double duty - they act as greens AND as an aromatic. Plus, they’re so mild in flavour. Honestly, leeks rock, and I’m not just saying that because I’m French.
She's missing out on potato and leek soup mmmmmmm
😊
There is a girl in my class that comes from Brazil, and she eats avocados with sugar. At first it seamed soo strange to me, as a French who is used to eat it salty with mayo or in salads, but i have to admit it is delicious like that too! So thank you to make us discover new ways to eat things ❤
I'm Brazilian and as a child I loved to eat avocado with sugar, and sometimes a little lime juice for an extra kick
as someone who grew up only ever eating avocado as desserts, I always find westerners recipe that makes savoury dishes with avocado a bit surprising lol. I would've never tried eating avocado with mayo or even mix it with eggs like people do in their sandwiches. but one can always learn to enjoy new things
here in Brazil we have vitamina de abacate, which is a avocado shake! it's avocado, milk and sugar mostly and it's my favorite way to eat it. I was happy to see Indonesia has a similar recipe 🤩
Eu acredito que seja por causa dos denominadores em comum entre nós (BR), Indonésia e Filipinas: 🥑 abacate polpudo e suculento e ex-colônia de Portugal
Thank you so much for trying the tikkis Beryl. This is better than mine to be honest😂❤️😍
Glad you liked them!
I bet it is very tasty! good alternative for aloo tikki if someone is on diet!! thanks for this ❤
I guess i gotta try it now
They look so good!! Definitely will try making them soon :D
I wonder how that. mixture would taste baked inside a pastry Something like a meat pie.eaten dipped in a sauce or not?
@@willmitchell2553 not exactly like a meat pie coz it doesn’t have a filo pastry like covering. But if you have ever had kebabs then something like that
Hi, I'm from Indonesia. Actually there's chocolate flavored condensed milk in Indonesia, and that's why making a chocolate avocado juice doesn't need too much work here.
There's also another popular recipe of avocado dessert/juice here which is adding brown sugar instead of white sugar or chocolate condensed milk. I usually just mash them together with spoon. Don't mash it too much so there'd still be a bit of avocado chunks.
From breakfast to dessert, avocados have a place. They are incredibly versatile! So glad to have a new recipe for them!
JUS ALPUKAT SANGAT ENAK 😍😍😍❤❤🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩🇮🇩
That last one that the German lady invented is very intriguing. They all look delicious! And, it having been 119 degrees here in Phoenix today, I'd love one of those Mexican paletas de aguacate right about now. (It's "only" 113 now, at 6 PM. Ugh!)
Quark. Oh my word. You just unlocked a deep, deep memory of my Oma making it for me when I was really young. What a fantastic episode.
filipinos love sweet avocado desserts too! I'd always grown up seeing avocado as shakes or ice cream, so i was so culture shocked seeing it used as a savory food 😅
Right? First time hearing about avocado toasts years back I was like I wonder what they taste like. I could try making one anytime but when we have avocado you know it's always for dessert. We just love our sweet avocados haha! And we don't really do toasts for breakfast so 🤷🏻♀️😅
Favourite onions: Roscoff onions. They’re a rose-coloured variety from Brittany in France. They are very juicy, crunchy and sweet. There just isn’t a comparison to them. I know they’re a niche product, but if you ever come across them, grab some!
For anyone trying quark: mix it with herbs and salt and have it with fresh oven baked potatoes! German staple dish and soooo good
Will be making the Mexican Paletas de Aguacate (Avocado Ice Pops), Guyanese Avocado Choka (Avocado Mash). and German Avocado Quark Creme (Avocado “Pudding”)
For cake frosting we take avocado and add powdered sugar and a wee bit of vanilla extract.
We make something similar to the Indian/Australian Avocado Tikkis (Fried Avocado Patties) and we bread the patties in panko crumbs, which does give them a crunchy crust.
And here I thought frying avocadoes was not a thing. I should try the bread crumbs version of the tikki to modify my recipe for sure❤️😍
As someone who has aguacate in their DNA i just cant believe i never thought of little avacado patties. like are you out of your mind, that's genius and looks incredible : D
I LOVE love love when common or traditional recipes are prepared with an ingredient twist, like the tikkis! I'm not sure if that is too broad for its own dedicated episode, but nonetheless it's a concept I always love seeing examples of.
I've been thinking this would be a cool theme too, whether the reason is ingredient availability or cost or taste/texture aversion or fusion or general creativity, I'd love to see how people make different recipes work for them.
Your videos are a delight in so many ways! You are a bright person who has definitely found her niche. You are so genuinely real. It’s refreshing. Your opinion on what you make and sample from all over the world 🌎 brings all of us a little closer. In short… you rock 🪨
How does anyone not adore rosemary though? It’s delicious to me! I love pine-y type flavors though, rosemary, juniper, Gin. All yummy
always so fun to watch you explore new foods! :)
Maybe a breadcrumb coating on the avocado patties will help them get crunchier. I just bought a couple of avocadoes myself. Definitely looking forward to trying these recipes. Thanks, Beryl.
I was thinking those plain chow mein noodles put through them.
I might try that for sure and modify my recipe!
Hi, Beryl! I'm from Brazil and it's not usual for us to have avocado in savory dishes either. At least not at my state, Minas Gerais. When I introduced guacamole at my household, my parents were shocked that other cultures would eat avocado with salt hahah! Nowadays, my mamma loves it :)
In Brazil it’s also common to eat avocado sweet, some people just put a little bit of sugar on it, but we also do ice cream, drinks, puddings…
Hey, Beryl, there should be an episode about what people do with leftovers! For exemple, where I’m from, we reheat on the stovetop with toasted cassava flour and make a mexido
A couple of decades ago, we used to call it a bagel injury. It was back when bagels were just beginning to become widely popular in places other than New York and Montreal. Thousands of people suddenly began arriving in ERs around the world with virtually identical wounds to their hands. There were even regular PSA style segments on national news programs, showing people how to safely cut a bagel in half. Many of them strongly recommended a little plastic device designed to help us slice a bagel safely.
I am German and bread rolls are a staple food here. Yet I have never heart of anyone cutting a bread roll in half and injuring their hand 😅 But when I think of it, we use either a bread knife or a butter knife for cutting and they are not as sharp 🤔
@sphhyn maybe you haven't experienced an authentic, New York or Montreal bagel. They are very firm and dense. People often hold them in one hand, cut part way through, rotate them to the uncut half, and start sawing through the other side. It works great until they unexpectedly reach the previously cut section while still slicing. That's when the knife hits their palm full force with a sawing motion. I have a scar from that sort of injury, though I did it while trying to cut a large, raw beet.
Also, a butter knife would barely make a dent in a bagel. They require sharp knives. Bread knives work best.
That’s true. Bagels are much firmer than our bread rolls.
i feel like now we definitely need a leek episode...
I still wonder why, even though Quark is so wide spread throughout Europe, USA never adapted the term and ingredient for themselves in that specific way. I mean Quark is even known to be used in ancient Greek recipes.
But I totally agree with Anna that every German knows some kind of Quark dish :'D At my Grandparents we always had a sweet Quark dessert after every meal.
I had an incredible avocado stuffed with salmon sashimi and covered in panko and bento flakes once. it was amazing.
Mmmmm, avacado with lime, pepper on Rye crisps, wonderful. Cheers from the Paific West Coast of Canada.
Avocado juice tip - yeah, you can add some water to help with the blending (just make sure that it isn't too much water, we want a thicker consistency here). For this matter, slightly overripe avocados are preferable, and IMO you could add another half of avocado in your juice 😺, using 1,5 avocados in total for one serving. And one more thing - if you don't have chocolate flavored condensed milk, the original one is okay, but chocolate is *key* - it complements the avocado flavor nicely (and since you are in the US I think you'd do real well with chocolate syrup 😺). The woodiness of the avocado mingles beautifully with the bittersweet chocolate flavor 🥰.
You can usually get avocado juice at bakso (meatball) places 😺, that and a bowl of bakso is such a winning combo 😂✨
Omg more ways to use avocadoes! I can finally justify buying more than one at a time~
Your videos are always so delightful to watch. Thank you for being you.
I ❤ 🥑 . Thanks for the video, Beryl!
As always thank you for another delightful episode. We're the same as Mexico except that instead of pops or lollies, we call them ice candies here. The fridge is currently full of it. At this point, our tree still has a few fruits left, many have been given away already including to my best-friend who is battling cancer. Our dear avocado tree is 55 y/o, the same age as my eldest brother. Mum planted its seedling when she was pregnant with him.
Same here in the Philippines. We also have Avocado Ice Candies.
@@Chubbylito11 Hi there. I'm fm the Phils. too. :)
Beryl, I honestly don't know if you can find it in the US but in Brazil and in East Asian countries there's a species of avocado that is a lot bigger and which tastes really sweet, very different from Mexican avocado. That's usually the one at least we in Brazil use to make sweets, so maybe that's why your avocado juice didn't taste all that sweet.
Yeah maybe thats why beryl said the avocado juice lack sweetness...because she use different avocadoes. We indonesian definitely categorized avocado as a dessert fruit...not savory
There’s this avocado guy in S Florida (seen him on utube)and he grows and sells all different varieties of avocados. I bet he would know the best ones to use as with sweets
I guess because its grew in tropical country, so its gain sweeter flavour
the last one looks really yum and refreshing!
This is sooo cool! Love seeing how many different cultures and people around the world eat aguacate 🥑 ❤ wanna try all these recipes
Here in the Philippines avocado is commonly used as a dessert or a sweet snack with either milk&sugar or condensed milk. It's also served cold or with ice.
She already did that and it was awesome so please watch it.
Loved all of these ideas! I bet if you add a little bit of pandan extract, it will give you that missing flavor... also excellent green color😍
The people in this video are just so cuuuute :) as always!
I love this format!
The first avocado ep was one of my faves!!!
pro tip for the avo juice: my grandma always makes it with a lil bit of dutch processed cocoa powder, some espresso powder (cold brew, or even freshly brewed coffee is even better!!) and condensed milk in the blender. we don't use ice, just some milk/water to get the blender going. it's DIVINE. and then we topped it with more condensed milk and chocolate sprinkles. that might be the je ne sais quoi you're missing from the drink
You should do the Tex-Mex version of a stuffed fried avocado. Needs a salty, spicy, meaty filling, then put the halves together around the filling, bread and deep fry. ❤
That sounds fabulous!
Yeah. That sounds yummy!!!!
Beryl! Pop the avocado seed out of the half by pressing on the back! It's astounding!
I watched this video just in time as I was having guests over this weekend and no clue what to make for dessert. The Avocado with quark was perfect! I had wild blackberries in my garden and the purple/ green color was striking. Everyone loved it.
I think my favourite onions are the spring onions with big red bulb you can get here in Finland. They combine my favourite onions - red and spring.
The avocado dish from Germany looked cool! My grandma (also German) makes a great dessert with avocado as well: thick pieces of papaya filled with an avocado cream that has maple syrup and lime/lemon juice in it, topped with cranberries. A delight!
In Brazil we have a fruit that is very similarly to avocado; We call it abacate, and it has double the size of an avocado. But it pretty much tastes the same. In Brazil is very common to drink it as an smoothie using milk and sugar.
Pretty sure that's just a different type of avocado, not a different fruit. The two main strains of Avocado (that I know of) are generally either smaller and bumpier with darker green skin, or larger and smoother with lighter green skin. Either way, that does sound delicious.
Thats a avokado. You just have a bigger variant growing there.
I am still watching this video and I am already planning on making the avocado tikkis!!!
As a Filipino avocado = dessert.
Avocado Shake, Avocado Ice Candy and Avocado Fridge Cake to name a few. 😋😋😋
I’ve never considered trying them sweet but I see how it would be nice!
In Brazil, people like sweet avocados, but not everyone likes avocados, so I learned to like them salty, and many people also because of the boom in Mexican food in Brazil.
I was surprised to find out so many people despise avocado. It then makes sense to use them to make something sweet.
I'm with you on the rosemary 👎 It makes me feel like I'm eating a Christmas tree. Top of my herb list is Thai basil.
@attic and @beryl, I recommend dried or fresh marjoram as a general substitute for dried or fresh rosemary. I don't like the needle-like texture of rosemary. Anything that calls for it, I now sub marjoram with great results.
Oh yes Thai basil. Yum.
this epi made me think of my late grandparents ... they had an avo tree and would make different things with them from sweet to savoury. the tikkis and mexican drink are something of a family tradition here (made similarly) because my granfather loved avo so much... ahh feels ... lovely episode
Hi Beryl, just wanted to say that I absolutely Loooove your video content here on UA-cam! 🥰 I have been watching your video’s for a while and It always brings me so much joy because of how bright, personal and heartwarming they are! You are such a positive beam of sunlight and inspired me to start my own UA-cam channel about cooking in my daily life. 😊 I just started out but am very excited to create more video’s in the future and you are a real inspiration! I hope you have a nice day and I can’t wait to watch your next video! 😁🎉
Great episode, was not expecting the range of sweet things to do with it.
My favorite unexpected thing to do with avocado is the few ways it stands up to being cooked--Thai green curry with avocado is a staple on local (Seattle, WA, US) restaurant menus, and it's a case of making the way avocado tastes cooked actually work.
My other favorite unexpected way to eat avocados is to take a half a very chilled avocado and pour a bit of ponzu, tamari, or soy sauce into the seed depression, and just grab a spoon and eat the avocado with whatever amount of the sauce that sticks to the spoonful. Saw this in a Japanese movie, I think 'The Funeral', ages ago, and my household adopted it with delight.
In England when I was growing up a very long time ago we put Worcestershire sauce into the half advocating,and ate with a spoon
Advocado
@@JanetBrown-px2jn I'll have to try that!
I had Vietnamese avocado smoothies, and they taste amazing. Highly recommended.
Avocado smoothies are delicious, easy to make, and quite versatile. You can mix them up to personal preference. Boba tea places in the US frequently make various recipes, but you need to watch out that you find ones that use actual avocado. Some of the shops have started substituting instant avocado powder. Ouch.
At home, my family usually makes avocado smoothies with 1) avocado, 2) sugar, 3) Greek yogurt, 4) ice cubes, 5) sugar, 6) milk to adjust thickness, and 7) the secret ingredient: one kumquat. It's more decadent than what you get in boba tea places, but still takes almost no effort to make.
@@gutschke Kumquat... I'm going go have to try that in the future. Thanks for sharing that recipe and giving me the heads up on avocado powder. Fortunately, my regular spot uses actual avocado.
What a great episode! Really eye-opening, to see the possibilities beyond my usual ways to use avocado (guac of course, in ceviche, cubed in a salad or sliced and placed artfully around the edge of the salad bowl, as a bowl itself to hold shrimp/tuna/other seafood salad, and just sliced plain as side accompaniment to a summer tomato sandwich).
You asked for it Beryl! 5 rosemary dishes from 5 countries
To help release your popsicles, submerge in warm water for a little while and it should help free them
well since you said that, you know you've got to do a Leeks episode now, right? 😂 (australian born chinese gal here, i've got a leek, carrot braised lamb leg recipe for you~)
Leeks are at the top of the onion hierarchy in my opinion but I fully agree with Beryl about Rosemary. I did, however, have fresh rosemary tempura once in Toronto and that was shockingly tasty.
@andreab7445 this rosemary hatred is baffling to me as a Brit because roast lamb and rosemary with rosemary roast potatoes is SO GOOD
okay i really need this recipe (for research purposes)
My family is from Trinidad and yes, we do have avocado chokha too. It’s so good!
I really enjoy your videos and look forward to every one that comes out. Thanks for the excellent work keep it up from Alabama
Beryl, Milo is not chocolate, it is malted barley. It is what they put in beer during fermentation to add chocolate notes.
Is it like a yeast? I am allergic to brewers yeast.
@@getlostwhenwondering393 No it is not related to yeast in the slightest. Although I would avoid Marmite, Vegemite and the like because they are yeast based.
I grew up eating avocados (abacates) just smashed with a fork and mixed in with sugar and a few drops of lemon juice. occasionally avocado mousse (you just whip that heavy cream up and mix in the avocado pure and condensed milk). also you don't have to use a knife to remove the pit, just flip the side that has the pit over and press on the center back of it, as you would invert a pre sliced in the peel mango, it will drop right over.
Vc TEM QUE SER brasileira!!!! hahahaha
@@jonathanrio6587 😂 so metade! minha mae 'e do maranhao
So many sweet avocado dishes! As someone who lives in the Mojave Desert, I've only ever eaten avocado in savory ways. Really fascinated by this episode. Long time lurker, think this is my first time commenting. Keep up the great work!
for avocado juice from indonesia, maybe you can put your sugar and blended it together. also, in here we have chocolate-flavoured condensed milk, so we use that instead of manually put and mix some chocolates in your condensed milk. so probably it made your juice less sweet, while the taste of our juice is, well.. sometimes its just too sweet 😂
so if you can find chocolate condensed milk in your closest store, you can try to make it again 😊😊
The avocado tikkis and the pudding at the end looked so tasty. The pudding made me think of panna cotta, so I Googled it and guess what? Avocado panna cotta exists!
Avacado cheesecake is amazing and I love making it. Now I must try this German version. Also, green onions first. 😅
I don't think American farmer's cheese is quite the same think as quark. So, not surprised if Beryl's recipe turned out to be a little more cheese-like. Not that that's necessarily a problem; sounded like a great recipe in it's own way. You can buy quark in high-end grocery stores in the US, but whereas in Germany a pack of quark can cost less than €1, American prices can exceed $10.
So, it makes sense to substitute. I find that Greek yogurt comes closer than farmer's cheese, but you need to blend it with some other dairy product(s) to get an even better match. Some heavy cream and some cream cheese will get you there. I'd try 50% Greek yogurt (e.g. Fage), 25% cream cheese, and 25% heavy cream as a base recipe and then make adjustments according to personal preference.
I am a little puzzled by Beryl's comment that she couldn't taste the avocado in this dish and it only contributed to texture. I am familiar with a similar dessert, and it absolutely relies on avocado for it's wonderful flavor. The version that I learned about in the late 1980s in Germany uses avocados mashed with lemon juice and sugar, then fold in freshly whipped cream. Serve with lingonberry preserves (or cranberry jam, if you don't have lingonberries). Easy and fast to make, delicious, and yes, very avocado forward.
I don't use rosemary much, but on focaccia and diner potatoes, it's amazing!
I liked this video even before watching it!!! Avocado-Love! 😍
I'm from the Philippines, we love avocado popsicle,shake, ice cream, ice candy, cold drinks and to eat it as is. It's one of my favorite flavor for desserts.😊
❤❤ this lady is absolutely amazing I do so appreciate her cheerful attitude and happy demeanor and her ability to bring people together in different cultures together through food keep doing what you're doing Beryl😊
I just learned this trick last year and it really works for removing avocado pits. Put your pointer and middle finger on either side of the pit, and your thumb on the back of the avocado. Push with your thumb and the pit pops out. No mess, no knife needed!
Oh how gorgeous is that Quark Creme dessert?! Thank you so much for sharing!
I'm deathly allergic to avocados. I have to be especially careful with restaurants and pre-packaged foods because they use avocado oil a lot. I don't mind since I don't care for them much anyways. It's fun to see other recipes besides toast and guac...
Mexico and Philippines has the same taste hahahaha. We love our avocado desserts from Ice Cream, Popsicles, Avocado with condensed and drizzled with Powdered milk and milo, shaked avocados with condensed, evaporated milk and ice, Avocado float and etc. lol.
learned some new things about Avocado today.
You should try Puerto Rican gazpacho, not to be confused with the Spanish cold soup. It’s a salad of avocado, salted cod, tomatoes, onions, chopped olives, garlic, olive oil and vinegar. I add pickled red bell peppers. We usually eat it with Puerto Rican bread or a baguette will do, sliced and toasted with olive oil. So refreshing during summer. Like an avocado and cod bruschetta.
Chok reminds me the Indian chokha that means mashed potato with chilli tomato coriander and onion with mustard oil and salt
Really want to try the last one😍
Favorite onion is also green onions. I also love leeks though. Potato and leek soup is just so comforting.
Ditto chicken and leek (over either rice or barley)!
Green part is the stem of onion plant.
❤ thank you so much for the opportunity to get Rosetta Stone for such an amazing deal and a lifetime membership AND ALL THE LANGUAGES!!!!! I’ve always loved people and their cultures. Language has always been a passion but sometimes life gets you too busy so this will help bring me back to something I love. I hope it’s clear on how to use is both on your phone and computer. Thanks again for all you do 😊
Parsley is the herb that I could live without lol but cilantro (or coriander) is the king of herbs
About the avocado drink: a juice shop where I live had a specialty consisting of avocados and sugar cane juice, and I was obsessed with it! I feel like the flavor of avocado is just mild enough that it mostly provides creaminess and you might want another flavor in the drink. So use it as a base, maybe a replacement for cream or milk if you're lactose intolerant
Brazilian love our avocado smoothies.
Just blend milk, avocados, limes (not optional) and sugar to taste.
It's soooooo good
I love the idea of avacado patties!
Beryl I love rosemary in my bolegnaise sauce, pairs amazing with tyhme and a splash of red wine. I started adding it after my partner added it in error when learning to cook but it tasted great. Love discovering new flavours so I'm loving your channel