Click here www.allform.com/Beryl for 20% off the sofa of your choice - plus free shipping within the US! I gotta know you guys, are we over my wooden spoon?
Yum~ I'm definitely going to have to try that Hatian eggpant and veg stew 😋 It would be awesome to see a rice puddings around the world video? In Singapore, we have a dish called Pulut Hitam, a warm black rice pudding with coconut milk. It's an extremely popular and well loved traditional dessert in across Malaysia, Singapore and Indonesia 😄 The wooden spoon is adorable, but if there are some dishes that are a little harder to cut with a spoon you could cut it before trying it or use a fork and knife first before the spoon? It's such a shame that the curry spilled all over your carpet, I hope you managed to get the stain out 😢 You could maybe have a small table to use during your taste tests? ^^ Can't wait for next weeks video!
i really love that we get to see more pan-african dishes. I really think we dont get to see as much from countries in african in general, and i love that you always seem to showcase places we dont get to hear from as much. My ancestry apparently traces back to sierra leone, and i have ancestry in haiti, so i look forward to trying a lot of these dishes!
I agree. This just goes to show the outsized influence of cuisine from western europe (italian, french in particular), north america and asia (chinese, japanese, korean, thai, indian vietnamese, middle eastern) compared to other places. But maybe it just takes shows like this to open up pan african and Caribbean
Beryl, A very good rice episode! Just a small comment or correction: Mexican rice is cooked everything together, not mixed afterwards. The taste is very different. I recommend you to use that technique, and you will see the different flavor! Cheers
yes! i even add some onion and garlic with a little bit of chicken bouillon when i’m cooking it :’) also usually eat it as a side with chicken or meat!
I think along with the artist of the day, you should also do a showcase of the earrings you wear in the episode! I love your content so much as does my 4 year old.
Long time watcher here. Glad to finally see a traditional Haitian dish in the mix. The legume is undefeated. It's already amazing with no meat but adding beef or crab to it takes it to another level.
@@BerylShereshewsky ah! I definitely missed that episode. I had to watch that liver episode right after cause I had the same question about what food you don't like 😂
Love you Beryl! 🧡 Loved the way the Peruvian, Camaroon and Haiti and Libyan, dishes looked. Yum.I wish someone would make ,plant lamb .I am subbing soy chorizo for beef in The Peruvian dish since I haven't eaten or beef since 2001, vegetarian /85% to 90% of the time. I am going to call the company 'Dairing' who makes plant meat to make plant lamb! So I can do the Libyan dish.🧡 They need to do Plant lamb. So anyone who thinks plant lamb is a good idea for a product call Daring. Maybe we can get them to make it🤞. There must be others who want this in available in their freezers . Hands down like the Idea.Love you Beryl! 🧡 Love the rice episodes.
I would love to see a peanut butter episode! I love peanuts/peanut butter and I love to see it used in savory dishes in surprising ways. The peanut stew looks amazing!
Perfect timing! I just got a medical diagnosis that means I cannot eat gluten anymore so I am in the market for some good rice recipes. Amazing as always Beryl!!! 👏
It's hard enough to stop eating gluten, don't cut rice out entirely. But yes, it shouldn't be the main grain. I use oats in almost everything and it works quite often, corn flour and chickpea flour are also interesting. Usually I mix different kinds of flours together. I discovered there is such a thing as chickpea couscous which is quite good for Tabouleh. Not the same, but scratches the itch. I also had to stop because of a medical diagnosis about two years ago. I learned that I have to let go of the idea of there being good gluten-free bread. Flatbreads and pancakes are fine, but a good sourdough or yeasted bread - it just can't be done. I had to accept that and find other things I like and stop trying to recreate the bread experience. All the best to you. It can be fun to try new things, so there's some positive in that.
Try lentil tortillas (red lentils blended with water and cooked like thin pancakes on the stove top) and quinoa flatbread (quinoa blended with water and spread on parchment paper and baked until crispy). You won't even miss wheat!
This swiss dish is called "Casimir Rice". It was invented in the 50's by a chef in a chain of restaurants called Mövenpick. It was a very special period of food culture where can produce, and exotic fruits where celebrated as novelties. And the marketing of Mövenpick is quite agressive, so this dish is very well know in Switzerland. The love for fruits (fresh or canned) in savory dishes is very tipical from the german speaking part of Switzerland. As is this dish. But as there is different languages region in Switzerland, there is also different food cultures. And the french and italian speaking parts look at the german speaking part with a lot of smugness when it concerns food culture. (Like French and Italian people look at the rest of the world, you can imagine...). (I'm from the french speaking part... and I do NOT like this dish... but I love it's history and how it represents different culinary cultures in my country.)
Great explanation, I didn't know about the origins of Riz Casimir, but it's a dish that makes me nostalgic for my childhood :) My mom makes it with canned fruit cocktail and there would always be a big fight between my brother and I about who gets to drink the sugary liquid the canned fruits are in. Also usually the fruit is cooked in the curry to infuse some flavour into it, not added at the end like she showed in the video, but it probably comes down to personal preference.
Beryl, this is very random...but I'm just in awe seeing how far this channel has come. It started bc GBS had to close, and I remember being so sad about that and being worried bc I had grown fond of your segments there. At the same time, people I knew irl were losing jobs, especially in the media industry. And it was so heartbreaking to see it happen to a content creator on UA-cam whose work I loved. Fast forward to now, and this channel has grown so huge!! My family and I always look forward to your videos and we watch them together on the dinner table (to us, it makes the meals more appetizing lol!) I am in awe to see how this community has grown as well...how these videos just started as simple food tasting videos, and now it has grown to become a community with people sharing stories and their cultures and everyone learning from each other. It's just amazing. Godspeed to you and Rajat, Beryl!! I hope you know how many people you make happy just by making these videos. My family and I are always wishing you well.
It was always good to see you cook these because then it would connect us to the dish and we could feel the ingredients as you tried them. There is so much uniqueness in just the cooking itself. Now it feels like food bloggers trying different foods.
The mexican rice we cook the vegetables with the rice we don't cook them separately. Also usually the rice is a side dish to some type of protein. Meat, legumes, fish.
When my husband and I first went vegan we went to a Mediterranean restaurant that had an awesome mujadara dish. We don't live near that restaurant anymore so I tweaked a recipe to make a mujadara inspired spiced lentils and brown rice in my instant pot frying the onions on the side. We eat this every other week and it keeps really well in the fridge so it's great for meal prep.
When I was growing up in Poland, I used to love it when my grandma made white rice with cinnamon apples. It was baked kind of like casserole, but this casserole was more like a desert. Sweet memories.
Dear Beryl I loved it as always❤🙏 especially since I was going to have Zereshk Polo Morgh= Saffron Barberry Rice with chicken stew (the last one from Iran) for lunch. You are correct Barberries in rice are usually served with a protein stew. The trick for making it photo shot ready is to soak them for at least 10 min before stir-fry them with some sugar and a little saffron water with little to no gee or butter and turn off the heat as soon as they puff up they will puff down fast but they will not burn and will be left with a little bit of caramelised suger water. So its better to decorate your rice and stir-fry the barberries just before taking the dish to the table for serving. Then you need to place some pistachio sticks and almond sticks with saffroned rice on top of your white rice and the barberries on top and serve the chicken stew in a separate bowl or just add it to the side of your rice.💋❤🥰 you get me to excited so my explanation became long sorry.😘
As a student I had a classmate who did a canned coconut milk curry with canned mango and pineapple, fresh banana, and shelf stable smoked firm tofu. (And onion garlic curry powder and fresh ginger). He didn’t have a fridge and it was a nice/fancy recipe he could make in his little studio with shelf stable ingredients. It was extremely good. I do it sometimes even though I completely lost contact with him.
Types of Lasagna would be awesome!! There's regular with the tomato sauce and ground beef, Moussaka with eggplants and lamb/beef, and I bet so many other similar lasagna like dishes
As a Persian I'm always so excited to see Persian dishes in your videos 😍 The rice with saffron and barberries is usually served with chicken and we call it zereshk polo ba morgh. It's a common dish here and very delicious
@@lynnbowers4722 Iran's saffron is being exported to other countries so the price should be more reasonable but it's still quite expensive. However you can find it almost in every house It's an inseparable part of Persian cuisine😁
@@alexandrabozzo3746 we mostly add it to rice but there's this food called koofte tabrizi that has barberries too. It's a kind of meatball but bigger with a lot of stuff in it
15:22 normally you separate out like 1/3 or 1/4 of the rice you're going to serve, mix in saffron water to it to turn it yellow and perfume it, then you serve the white rice, add the saffron rice over top, and then put the barberries to serve.
I’m from Switzerland and I’d just say that for the curry I usually cook the pineapple and banana before putting it on the curry, I’ve never had it with not cooked pineapple and banana (and I’ve never had with apples either)
I like seeing Beryl cook too, but I enjoy these videos just as much because you get to see so many varieties! There is always something you want to try.
❤️❤️❤️❤️❤️❤️ Legim!! I'm so glad you included my favorite Haitian dish. It is such a delicious, flavorful vegetable stew. It is even better with sos pwa noir, pureed black beans. Sooo good!
Probably everyone in Poland, as a child, ate rice with strawberries. It is such a basic dish that grandmothers used to make it both as a dessert and as a meal in the summer, when it was hot. Strawberries mixed with fresh cream, honey / sugar are added to the cooked rice - with sugar (often vanilla) and a pinch of salt. Of course, in the countryside, children picked strawberries a moment before the meal, so that they were as sweet and ripe as possible.
Loving the Swiss individual's energy with the tattoos! So happy Beryl never judges anyone for their appearances and allows so many voices on her channel!
Following up on your comment about lamb being difficult to find in your local grocer. Many many many years ago I decided that my dollars would go towards supporting my local farmers. I am very fortuante to be able to go to my local farmers for beef, pork, chicken, lamb, eggs.. I can purchase just the cuts that I want so I am not buying 1/2 a cow all the time. Not only does this help out my local farmer but the taste difference is amazing. Knowing where your protein has come from, how it was raised, what it was fed, is so important.
We love your channel over here whether you drop the food or not. I have a topic suggestion which is kind of weird. I've been trying to find recipes that use ingredients that I don't like, such as eggplant (I hate it, my partner absolutely loves it) but makes it something good that I wouldn't mind cooking. So, I guess it would be "What recipe do you love made with something you hate?". I've made a bunch of the recipes you've shown and haven't been disappointed yet. Keep up the great and inspirational work!
@@BerylShereshewsky Oh yeah! I remember the bitter gourd one and the cantaloupe one. I need to go back and check out the liver one again. What I’ve noticed is that when I ask someone that already likes eggplant (or insert other ingredient here) to recommend a recipe they say the first thing that comes to mind because they like tons of eggplant things as opposed to something that I might like. I was thinking of hearing from someone that also doesn’t like “item” but there was one recipe that won them over. I figure if it changed their mind about that ingredient it must be a pretty fantastic dish. I may not get an eggplant recipe, but I’d be super interested in trying out the dishes that turned them from a hater to a lover. I hope this makes sense.
@@gerardacronin334 Yes! That’s what I’m looking for! You were a hater, but this recipe made you love eggplant. Even if you don’t like eggplant in other stuff still. I never made ratatouille before (the movie was good) but I’ll give it a try. Is there a particular recipe for it that you could recommend?
I'm tamil and usually top white rice with curries (dhaal, blended spinach with sauteed onion and garlic, a varai (usually sauteed cabbage or some sort or tougher greens with onion and garlic, and a brown curry such as fried eggplant curry) so not really a topping its more a meal. You can serve with a cucumber+green chili+tomato salad dressed with mayo and tons of ground pepper, or plain yogurt, or buttermilk! the mayo salad/yogurt/buttermilk are a good contrast to the more savoury/spicier curries. Love this series!!!
They sell mats for under high chairs. You should look into that to prevent future accidents . Easy to fold away when not in use/ not filming. Love all you do!
This channel is so wholesome! Beryl is so respectful of everything she tries! Pleeeeease include South Africa in some of your videos.... I really enjoy your background for each plate of food...simply delish!
the transition from "i'm still replaying it in my head" to the video replay at 2:40 was so smooth i almost thought you'd dropped it again a second time
So happy to see Haitian food 😍😍 légume is the first Haitian dish i learned to make and it's one of my favorite foods (note: I'm American, my life partner is Haitian)
Zereshk polo, that is my favorite rice . Glad you tried it :). The zereshk can be hard to work with i always end up burning them hahah because they cook so quickly. It is very sour on its own but when you cook it with sugar, you can add as much as you like basaed on how sweet or sour you want it. On its own its not really a meal but a side rice you have with meat. There is another dish called 'Tahchin' that uses the zereshk as well. It is like a cake made of rice that you mix with saffron, yogurt and eggs, then you cook it to allow the bottom and sides to get crispy , and then flip onto the plate and top with zereshk. You can also add chicken or meat between the layers of tahchin or have it plain. :)
Accidents happen to everyone, so don't beat yourself up. Keeping it in shows how down-to-earth you are, so thanks for sharing your life and wonderful food with us.
In Chile, we often ate rice topped with mayo (south american yellow style), hot sauce, a sunny side up egg, and sliced tomato and hot dogs (preferably fried in lard) on the side. It's been about 15 years since I left, but I still eat it here in the USA with my family today.
Hi Beryl, i know you liked Pancit Canton, i recommend to try it with white rice sometimes, and a fried egg or boiled egg (with runny yolk is always the best). Or as a "patty" between a pan de sal or loaf bread.
Late to the rice party, but one you've probably tried but I love is "corned beef" on rice. My family is from Jamaica, and you take onions (sauteed) cooked with some corned beef, a bit of tomato paste or ketchup, some Scotchbonnet sauce to taste for heat, and then served with or over white rice. It's definitely an anytime food, breakfast or lunch or dinner.
Watching this right after finish my dinner, hot white rice, yellow fried chicken with shrimp paste sambal (which I mix with sweet soy sauce and little bit lime juice), sooo good aaa... 🤤😅
We Indians NEED a LOT of SALT and SPICES in our dishes. Especially rice and meat. And also, we need to cook our meat WELL. Oh and Beryl, you should definitely try brown/red rice with different toppings. HEYYY HOW ABOUT YOU DO A VIDEO ON DIFFERENT TYPES OF RICE AROUND THE WORLD?? like, not everybody uses white rice, people eat red/brown rice, black rice..... Etc
I would also like to see other types of rice since I'm not a big fan of white rice, but I feel like these white rice dishes could just be replaced with any other rice of choice.
I lived in Switzerland for some time (originally from New Jersey in the US), and chicken curry with banana was my first introduction to curry! I loved it because it had similar vibes to Hawaiian pizza for me. The sweet and savory combination was great, and I think it gave me a "simple" entry point into curries to start to try other cuisines.
Good morning Beryl. Looks absolutely delicious. Puts me in the mood for either some good old Rice-a-Roni, or maybe chicken-ala-king. poured over rice. Thank you for sharing.
Murg Mussallam curry has a variation similar to the Swiss combo you had - pineapples in a spicy chicken curry with chopped boiled eggs & topped with a fried egg. Usually had with rice. You should try it too! 😍
Re the chicken curry with fruit….One of the most unique and delicious salads I’ve ever had (whenever I visited this restaurant) was a big green salad with chicken curry salad in the middle with slices of bananas and spoonfuls of cranberry sauce around the plate…also peanuts, with a poppyseed dressing. Incredible. (So sad to learn Judie’s in Amherst MA permanently closed during COVID😕)
I have made chicken curry. I learned the recipe yrs ago from an Englishman I was dating. He had worked in Africa building roads and had learned it from the locals. It was sooo good and soooo easy. We also topped it with fruits, including bananas, grapes, tomatoes etc and peanuts(but any nuts could work). We used yellow saffron rice tho not white. It has a lot more flavor.
Here in the Cordillera Region of the Philippines we eat white rice we have "The rice toppings" meals. There are many variations but the basic is white rice topped with sunny side up egg with chopsuey, lechon kawali and fried chicken on the side. Egg soup with onion leeks is served on the side. The dipping sauce is fresh crushed chilies, soy sauce and squeezed kalamansi.
I love Riz Casimir from Switzerland. I’d add the fruit to the curry in the last 5 minutes to slightly cook them. Makes all the difference in my opinion.
After the first spill…”I’m going to mix it…” That rug has a target on it. 🎯🎯🎯 (Then again we recently got one of those rugs you can wash in your washing machine, so, of course, that’s where the cats started urping, never mind all of the tile floor around it.)
I recently learned that lamb used to be very popular in the States but during WW1, the soldiers used to get it as part of their rations. They were basically getting cans of lamb that had during the cooking process basically turned into a cooked paste of lamb. It was so awful they rejected lamb as a whole up on their return. It's sort of the reverse of how Turkey became popular because of WW2. Wish I could remember where I read that!
That's interesting, I was really surprised to hear how hard it was to find! Definitely not the case in the UK, lamb chops, leg of lamb etc are easily found in any supermarket here.
The Swiss dish surprised me. Because I found it in an Indian recipe book but this Indian recipe book is obviously written by a British person for a British household (generous use of "curry powder" everywhere, even in something as complicated as vindaloo!). The recipe didn't make it into a rice bowl but it did mention to serve it with canned mixed fruit and bananas. I was confused. I am Indian and I have never seen anyone eat ripe bananas with rice and chicken! I wonder how this rice bowl came to be and why it is present in a mid-century British cookbook and why it is popular in Switzerland!! On a Wikipedia Odyssey I go!! Also, love the zereskh!! You can find it in India made primarily by the Parsi community!!!
We have a lot of these savoury dishes with pineapple and banana in German speaking countries, they became very popular in the 50s and 60s because of a famous TV chef called Clemens Wilmenrod who claimed to have invented the toast Hawaii. Unfortunately he stole most of his recipes from other chefs and cultures and tried to make the dishes as “exotic” as possible and started a kind of competition so restaurants created their own versions of these dishes to go with the trend. Riz Casimir is a dish which was created by the restaurant chain Mövenpick in the 50s in Switzerland. Some of the dishes gained their popularity back in the 90s and you can find them most of the times on the menus of cafeterias today.
While there isn't a specific dish that comes to mind, it does remind me of South Indian feasts served on banana leaves, where everything gets placed on the leaf at the same time and therefore banana (the fruit) ends up kind of curry soaked lol.
This whole video looks and sounds amazing! I will definitely be trying Legume as soon as possible! For those in the USA wanting to source lamb for the Lybian dish or any other wonderful lamb dish, I can almost always find several different cuts at the Sprouts chain of grocery stores. Other places to try are restaurant food supply stores open to the public, like US Chef Supply, or even Imperfect Foods online grocery box (great for understanding to what extent your lamb meat is ethically and sustainably sourced).
As a first-generation brazilian in the US, I make something like the Mexican one with the frozen veggie medley package from the supermarket, with also chopped onions and garlic, salt and black pepper, all sautéed together before mixing cooked rice into it. It’s not complicated or spicy but it’s perfectly savory for me. I make a similar base for Asian-style fried rice. For the barberries I’ve seen others first sauté them in butter. I think that would help mellow out the flavor!
Click here www.allform.com/Beryl for 20% off the sofa of your choice - plus free shipping within the US! I gotta know you guys, are we over my wooden spoon?
How about Native American dishes?
Loving your spoon.
I’m so curious about your crystal collection seen with the Libyan dish!
Yum~ I'm definitely going to have to try that Hatian eggpant and veg stew 😋
It would be awesome to see a rice puddings around the world video?
In Singapore, we have a dish called Pulut Hitam, a warm black rice pudding with coconut milk. It's an extremely popular and well loved traditional dessert in across Malaysia, Singapore and Indonesia 😄
The wooden spoon is adorable, but if there are some dishes that are a little harder to cut with a spoon you could cut it before trying it or use a fork and knife first before the spoon?
It's such a shame that the curry spilled all over your carpet, I hope you managed to get the stain out 😢
You could maybe have a small table to use during your taste tests? ^^
Can't wait for next weeks video!
@@angietyndall7337 Send her some recipes and recommendations 😋😉
I would totally love a video about grains/pseudo grains eaten around the world, other than rice! Buckwheat, Quinoa, Amaranth, you name it! 🙏
Ooh yes please!
It'd have to be a special episode as all three of those can expensive in the US vs other starch/protein grains
Bulgar, Pearled Barley, Freekah, Farro, etc
Millet !!
i would love this!
i really love that we get to see more pan-african dishes. I really think we dont get to see as much from countries in african in general, and i love that you always seem to showcase places we dont get to hear from as much. My ancestry apparently traces back to sierra leone, and i have ancestry in haiti, so i look forward to trying a lot of these dishes!
Yes I completely agree! Definitely one of the best things about this Channel ❤️
I agree. This just goes to show the outsized influence of cuisine from western europe (italian, french in particular), north america and asia (chinese, japanese, korean, thai, indian vietnamese, middle eastern) compared to other places. But maybe it just takes shows like this to open up pan african and Caribbean
And knowing Buzzfeed, they probably whitewash it.
Maybe an entire episode just on African cuisine? Or 2 episodes? I am really curious about African cuisine.
Beryl, A very good rice episode! Just a small comment or correction: Mexican rice is cooked everything together, not mixed afterwards. The taste is very different. I recommend you to use that technique, and you will see the different flavor! Cheers
yes! i even add some onion and garlic with a little bit of chicken bouillon when i’m cooking it :’) also usually eat it as a side with chicken or meat!
I missed seeing you cook each dish during narration. But I love rice and will definitely try some of these!
Yes!!!
I feel like an eggplant episode would be really fun.
Yes !! One of my favorite vegetables !!
I don't cook eggplant well. Help would be good.
I love making an eggplant stew with dark miso paste. And Sicilian Caponata is delicious !! Eggplant is so versatile !!
Also Parmigiana with eggplants, yummy
YES, there is a delicious Sri Lankan eggplant dish that I think everyone would love.
I missed the cooking part 😢 But seeing you drop the bowl reeled me in to watch!
Yes, I missed the cooking too, but I guess with 10 recipes, the video would be too long?
I think along with the artist of the day, you should also do a showcase of the earrings you wear in the episode! I love your content so much as does my 4 year old.
I have seen her sometimes mention who made the earrings she wears, but it´s been a while....
@@jadedjhypsi I'm thinking not all of her eearrings are handmade, which might be why.
She does that
She has a link in the description box and even a discount 🥳
🙌🏼 YES!!! The earrings make my gypsy heart sing 🎶🥰
Long time watcher here. Glad to finally see a traditional Haitian dish in the mix. The legume is undefeated. It's already amazing with no meat but adding beef or crab to it takes it to another level.
I have made others before!!! Check out here: ua-cam.com/video/AYr7y-JfhN8/v-deo.html
@@BerylShereshewsky ah! I definitely missed that episode. I had to watch that liver episode right after cause I had the same question about what food you don't like 😂
That accident alone already earned one massive LIKE from me. Hahaha! I love how authentic your videos are.
I love that she doesn't cut out the bad stuff. Like this or trying to open that can 😂
Love you Beryl! 🧡 Loved the way the Peruvian, Camaroon and Haiti and Libyan, dishes looked. Yum.I wish someone would make ,plant lamb .I am subbing soy chorizo for beef in The Peruvian dish since I haven't eaten or beef since 2001, vegetarian /85% to 90% of the time. I am going to call the company 'Dairing' who makes plant meat to make plant lamb! So I can do the Libyan dish.🧡 They need to do Plant lamb. So anyone who thinks plant lamb is a good idea for a product call Daring. Maybe we can get them to make it🤞. There must be others who want this in available in their freezers . Hands down like the Idea.Love you Beryl! 🧡 Love the rice episodes.
It was too crazy to not keep it in, I just couldnt believe it i mean you saw the dish I spilled, that was a DARK sauce...haha
@@BerylShereshewsky cooking is always an adventure.👍
Great episode! I miss the in depth recipes though and watching you cook. That clear boils pot is my favorite! Thanks for the great content ✨🥳✨
That falling of rice bowl on the ground, is the most heart breaking moment 😭
I would love to see a peanut butter episode! I love peanuts/peanut butter and I love to see it used in savory dishes in surprising ways. The peanut stew looks amazing!
I see Rice, I click.
But there is no indian
Yep! Rice for the win 💖
@@extremeesports9552 Matar Pulao and Dal Tadka is Loooooovvvveeeee
@extremeesports9552 She’s done indian recipes for the rice series in the past!
White rice is such a blank canvas that its so versatile that everyone has their own personal recipes and combos.
I think it would be great to have a rice and beans episode...or maybe just a beans episode.
seconding beans episode!
Yes! A beans episode
Rice + beans is a dish in Brazil.
@@drimnog I think every region of the world has a version of rice and beans. That's why it would make a great episode.
Has bibimbap been done? Not mine to nominate but it should not be overlooked, truly iconic white rice dish 🥰🥰🥰
Yes, I think this was in the first episode on rice!
Perfect timing! I just got a medical diagnosis that means I cannot eat gluten anymore so I am in the market for some good rice recipes.
Amazing as always Beryl!!! 👏
Try millet. Rice has extrijigh levels of arsenic and is very water intensive to grow and prepare
@@bernardettea9046 oh hey ty for this! I most definitely will look into it 🥰
It's hard enough to stop eating gluten, don't cut rice out entirely. But yes, it shouldn't be the main grain. I use oats in almost everything and it works quite often, corn flour and chickpea flour are also interesting. Usually I mix different kinds of flours together. I discovered there is such a thing as chickpea couscous which is quite good for Tabouleh. Not the same, but scratches the itch.
I also had to stop because of a medical diagnosis about two years ago. I learned that I have to let go of the idea of there being good gluten-free bread. Flatbreads and pancakes are fine, but a good sourdough or yeasted bread - it just can't be done. I had to accept that and find other things I like and stop trying to recreate the bread experience.
All the best to you. It can be fun to try new things, so there's some positive in that.
Try lentil tortillas (red lentils blended with water and cooked like thin pancakes on the stove top) and quinoa flatbread (quinoa blended with water and spread on parchment paper and baked until crispy). You won't even miss wheat!
Hi! Hope you’re doing well with the diagnosis! I recommend you look for South American recipes all across the board, we LOVE rice 😂 take care!
This swiss dish is called "Casimir Rice". It was invented in the 50's by a chef in a chain of restaurants called Mövenpick.
It was a very special period of food culture where can produce, and exotic fruits where celebrated as novelties. And the marketing of Mövenpick is quite agressive, so this dish is very well know in Switzerland. The love for fruits (fresh or canned) in savory dishes is very tipical from the german speaking part of Switzerland. As is this dish.
But as there is different languages region in Switzerland, there is also different food cultures. And the french and italian speaking parts look at the german speaking part with a lot of smugness when it concerns food culture. (Like French and Italian people look at the rest of the world, you can imagine...).
(I'm from the french speaking part... and I do NOT like this dish... but I love it's history and how it represents different culinary cultures in my country.)
I'm from Bern (German speaking part) and grew up with it, so it is very nostalgic to me! I quite like it actually. PS: fantastic explanation :)
Great explanation, I didn't know about the origins of Riz Casimir, but it's a dish that makes me nostalgic for my childhood :) My mom makes it with canned fruit cocktail and there would always be a big fight between my brother and I about who gets to drink the sugary liquid the canned fruits are in. Also usually the fruit is cooked in the curry to infuse some flavour into it, not added at the end like she showed in the video, but it probably comes down to personal preference.
Beryl, this is very random...but I'm just in awe seeing how far this channel has come.
It started bc GBS had to close, and I remember being so sad about that and being worried bc I had grown fond of your segments there. At the same time, people I knew irl were losing jobs, especially in the media industry.
And it was so heartbreaking to see it happen to a content creator on UA-cam whose work I loved.
Fast forward to now, and this channel has grown so huge!! My family and I always look forward to your videos and we watch them together on the dinner table (to us, it makes the meals more appetizing lol!) I am in awe to see how this community has grown as well...how these videos just started as simple food tasting videos, and now it has grown to become a community with people sharing stories and their cultures and everyone learning from each other. It's just amazing.
Godspeed to you and Rajat, Beryl!! I hope you know how many people you make happy just by making these videos. My family and I are always wishing you well.
What is GBS ??
@@rohitkrishnan2269 Great Big Story, it was a UA-cam channel where she used to work but it shut down after the pandemic.
@@MiceAl487 Ohhh... I never knew she worked elsewhere as a content creator. But her content here is gold.
In our family (in Australia), a quick lunch or dinner is white rice with a small drained tin of tuna in springwater and tomato sauce mixed in
I use mayo instead otherwise I agree. A boiled egg goes well too with the tuna.
It was always good to see you cook these because then it would connect us to the dish and we could feel the ingredients as you tried them. There is so much uniqueness in just the cooking itself. Now it feels like food bloggers trying different foods.
The mexican rice we cook the vegetables with the rice we don't cook them separately. Also usually the rice is a side dish to some type of protein. Meat, legumes, fish.
When my husband and I first went vegan we went to a Mediterranean restaurant that had an awesome mujadara dish. We don't live near that restaurant anymore so I tweaked a recipe to make a mujadara inspired spiced lentils and brown rice in my instant pot frying the onions on the side. We eat this every other week and it keeps really well in the fridge so it's great for meal prep.
When I was growing up in Poland, I used to love it when my grandma made white rice with cinnamon apples. It was baked kind of like casserole, but this casserole was more like a desert.
Sweet memories.
There will never be another YOU, Beryl. No one can compare, no matter what they, disrespectfully, copy. You are so super duper wonderful.
Dear Beryl I loved it as always❤🙏 especially since I was going to have Zereshk Polo Morgh= Saffron Barberry Rice with chicken stew (the last one from Iran) for lunch.
You are correct Barberries in rice are usually served with a protein stew.
The trick for making it photo shot ready is to soak them for at least 10 min before stir-fry them with some sugar and a little saffron water with little to no gee or butter and turn off the heat as soon as they puff up they will puff down fast but they will not burn and will be left with a little bit of caramelised suger water. So its better to decorate your rice and stir-fry the barberries just before taking the dish to the table for serving.
Then you need to place some pistachio sticks and almond sticks with saffroned rice on top of your white rice and the barberries on top and serve the chicken stew in a separate bowl or just add it to the side of your rice.💋❤🥰 you get me to excited so my explanation became long sorry.😘
As a student I had a classmate who did a canned coconut milk curry with canned mango and pineapple, fresh banana, and shelf stable smoked firm tofu. (And onion garlic curry powder and fresh ginger). He didn’t have a fridge and it was a nice/fancy recipe he could make in his little studio with shelf stable ingredients. It was extremely good. I do it sometimes even though I completely lost contact with him.
Types of Lasagna would be awesome!! There's regular with the tomato sauce and ground beef, Moussaka with eggplants and lamb/beef, and I bet so many other similar lasagna like dishes
No one compares to your ORIGINAL CONTENT!! We love you Beryl
As a Persian I'm always so excited to see Persian dishes in your videos 😍 The rice with saffron and barberries is usually served with chicken and we call it zereshk polo ba morgh. It's a common dish here and very delicious
Is saffron reasonably priced in your part of the world? Because in the U.S. it is prohibitively expensive. I love it but cannot afford it.
What else would you use barberries in? Would you ever cook them in with savory things (like beef mince, etc)? I want to try them!
@@lynnbowers4722 Iran's saffron is being exported to other countries so the price should be more reasonable but it's still quite expensive. However you can find it almost in every house It's an inseparable part of Persian cuisine😁
@@alexandrabozzo3746 we mostly add it to rice but there's this food called koofte tabrizi that has barberries too. It's a kind of meatball but bigger with a lot of stuff in it
Hamvatan salaaaaaam 🤗😂
15:22 normally you separate out like 1/3 or 1/4 of the rice you're going to serve, mix in saffron water to it to turn it yellow and perfume it, then you serve the white rice, add the saffron rice over top, and then put the barberries to serve.
I’m from Switzerland and I’d just say that for the curry I usually cook the pineapple and banana before putting it on the curry, I’ve never had it with not cooked pineapple and banana (and I’ve never had with apples either)
I like the background setting when you’re putting the finishing touches on the dish. Very creative
I like seeing Beryl cook too, but I enjoy these videos just as much because you get to see so many varieties! There is always something you want to try.
Please do a beans episode!
An around the world grain episode which includes quinoa, buckwheat etc would be interesting.
❤️❤️❤️❤️❤️❤️ Legim!! I'm so glad you included my favorite Haitian dish. It is such a delicious, flavorful vegetable stew. It is even better with sos pwa noir, pureed black beans. Sooo good!
Probably everyone in Poland, as a child, ate rice with strawberries. It is such a basic dish that grandmothers used to make it both as a dessert and as a meal in the summer, when it was hot. Strawberries mixed with fresh cream, honey / sugar are added to the cooked rice - with sugar (often vanilla) and a pinch of salt. Of course, in the countryside, children picked strawberries a moment before the meal, so that they were as sweet and ripe as possible.
yes that was in episode 1!!!
Loving the Swiss individual's energy with the tattoos! So happy Beryl never judges anyone for their appearances and allows so many voices on her channel!
Following up on your comment about lamb being difficult to find in your local grocer. Many many many years ago I decided that my dollars would go towards supporting my local farmers. I am very fortuante to be able to go to my local farmers for beef, pork, chicken, lamb, eggs.. I can purchase just the cuts that I want so I am not buying 1/2 a cow all the time. Not only does this help out my local farmer but the taste difference is amazing. Knowing where your protein has come from, how it was raised, what it was fed, is so important.
We love your channel over here whether you drop the food or not. I have a topic suggestion which is kind of weird. I've been trying to find recipes that use ingredients that I don't like, such as eggplant (I hate it, my partner absolutely loves it) but makes it something good that I wouldn't mind cooking. So, I guess it would be "What recipe do you love made with something you hate?". I've made a bunch of the recipes you've shown and haven't been disappointed yet. Keep up the great and inspirational work!
I did this for myself with three foods so far! Liver, Bitter Gourd and Cantaloupe!
I hate eggplant too. Then I made ratatouille. It’s awesome!
@@BerylShereshewsky Oh yeah! I remember the bitter gourd one and the cantaloupe one. I need to go back and check out the liver one again. What I’ve noticed is that when I ask someone that already likes eggplant (or insert other ingredient here) to recommend a recipe they say the first thing that comes to mind because they like tons of eggplant things as opposed to something that I might like. I was thinking of hearing from someone that also doesn’t like “item” but there was one recipe that won them over. I figure if it changed their mind about that ingredient it must be a pretty fantastic dish. I may not get an eggplant recipe, but I’d be super interested in trying out the dishes that turned them from a hater to a lover. I hope this makes sense.
@@gerardacronin334 Yes! That’s what I’m looking for! You were a hater, but this recipe made you love eggplant. Even if you don’t like eggplant in other stuff still. I never made ratatouille before (the movie was good) but I’ll give it a try. Is there a particular recipe for it that you could recommend?
@@ChirumboloFilm I recommend the Classic French Ratatouille from the French Cooking Academy UA-cam channel. It’s very simple, but tasty.
Awww it was cute seeing Asha trying out the sofa😊
I'm tamil and usually top white rice with curries (dhaal, blended spinach with sauteed onion and garlic, a varai (usually sauteed cabbage or some sort or tougher greens with onion and garlic, and a brown curry such as fried eggplant curry) so not really a topping its more a meal. You can serve with a cucumber+green chili+tomato salad dressed with mayo and tons of ground pepper, or plain yogurt, or buttermilk! the mayo salad/yogurt/buttermilk are a good contrast to the more savoury/spicier curries. Love this series!!!
They sell mats for under high chairs. You should look into that to prevent future accidents . Easy to fold away when not in use/ not filming. Love all you do!
Yasssss mauritius and yes lentils is my fav dal
This channel is so wholesome! Beryl is so respectful of everything she tries! Pleeeeease include South Africa in some of your videos.... I really enjoy your background for each plate of food...simply delish!
As someone with 40+ allergies, I live through these videos. Hoping I’ll one day outgrow them and be able to taste these different dishes!
the transition from "i'm still replaying it in my head" to the video replay at 2:40 was so smooth i almost thought you'd dropped it again a second time
i love watching your eyes after the first spoon of every each dishes..its like “dont react im on air”
I love how your channel is all inclusive and teaches us about different cultures.
So happy to see Haitian food 😍😍 légume is the first Haitian dish i learned to make and it's one of my favorite foods (note: I'm American, my life partner is Haitian)
Zereshk polo, that is my favorite rice . Glad you tried it :). The zereshk can be hard to work with i always end up burning them hahah because they cook so quickly. It is very sour on its own but when you cook it with sugar, you can add as much as you like basaed on how sweet or sour you want it. On its own its not really a meal but a side rice you have with meat. There is another dish called 'Tahchin' that uses the zereshk as well. It is like a cake made of rice that you mix with saffron, yogurt and eggs, then you cook it to allow the bottom and sides to get crispy , and then flip onto the plate and top with zereshk. You can also add chicken or meat between the layers of tahchin or have it plain. :)
Accidents happen to everyone, so don't beat yourself up. Keeping it in shows how down-to-earth you are, so thanks for sharing your life and wonderful food with us.
In Chile, we often ate rice topped with mayo (south american yellow style), hot sauce, a sunny side up egg, and sliced tomato and hot dogs (preferably fried in lard) on the side. It's been about 15 years since I left, but I still eat it here in the USA with my family today.
Mauritian here.. i love Rice , Lentils with carrots and of course mango Pickle as well. 🤤❤
Hi Beryl, i know you liked Pancit Canton, i recommend to try it with white rice sometimes, and a fried egg or boiled egg (with runny yolk is always the best). Or as a "patty" between a pan de sal or loaf bread.
In Puerto Rico kids usually eat arroz con ketchup (just white rice mixed with ketchup)
Late to the rice party, but one you've probably tried but I love is "corned beef" on rice. My family is from Jamaica, and you take onions (sauteed) cooked with some corned beef, a bit of tomato paste or ketchup, some Scotchbonnet sauce to taste for heat, and then served with or over white rice. It's definitely an anytime food, breakfast or lunch or dinner.
Watching this right after finish my dinner, hot white rice, yellow fried chicken with shrimp paste sambal (which I mix with sweet soy sauce and little bit lime juice), sooo good aaa... 🤤😅
nasi ayam goreng lamongan ini mah 🤤
@@aguuuung08 kind of a fusion maybe? Lol , cause I actually added some oregano to the spices when boiled them in that yellow broth 😅
The madesu from congo was amazing! Thank you so much for this idea!
I discovered a combination where I put lime juice and pickled jalapenos on rice and it's so delicious!
We Indians NEED a LOT of SALT and SPICES in our dishes. Especially rice and meat. And also, we need to cook our meat WELL. Oh and Beryl, you should definitely try brown/red rice with different toppings. HEYYY HOW ABOUT YOU DO A VIDEO ON DIFFERENT TYPES OF RICE AROUND THE WORLD?? like, not everybody uses white rice, people eat red/brown rice, black rice..... Etc
I would also like to see other types of rice since I'm not a big fan of white rice, but I feel like these white rice dishes could just be replaced with any other rice of choice.
In Indonesia and some South east Asian countries eat coconut rice 😀
Rice and meat? Beef?
@@eatme8943 yea some people eat beef too. I mean meat in general, like chicken or mutton or fish. We like gooood heavy seasoning in all
Idk why but I dislike that spoon. Not picking on you. You are my favorite UA-camr to watch and learn from.
I /otherwise/ love this spoon 😸
Summer is almost over - it's actually pretty cool for early September - and yay winter food! Rice! woot woot!
One of the best subjects! I love seeing how everyone enjoys something we all eat.
Great rice recipes) It would be interesting to see the same video about beans
I have tried so many foods since I started watching this channel that I would never have considered!! I love all of this!
I lived in Switzerland for some time (originally from New Jersey in the US), and chicken curry with banana was my first introduction to curry! I loved it because it had similar vibes to Hawaiian pizza for me. The sweet and savory combination was great, and I think it gave me a "simple" entry point into curries to start to try other cuisines.
I adore eggplant in all forms and Babaghanoush and Baigan Bhartha are two big favorites. *chef’s kiss* now I have try this.
Totally here for the spice blends. Thanks Beryl!
Bananas on savoury foods seems like a pattern in parts of Europe, Switzerland has the curry, and Sweden has banana on pizza
In the island of Madeira, Portugal, you can enjoy fried fish (black scabbardfish) with fried bananas and passion fruit.
I'm from the UK and I remember my mum putting raisins in curry when I was a kid.
seriously, banana on pizza ???
I belive she have tried that pizza in one episode. banana, curry and chicken
In Sweden we also have a chili chicken dish with banana, bacon and peanuts, called "flygande Jacob"
Arroz Tapado…I knew it as soon as you unmolded it. Takes me back to my childhood…I am going to have to make some tonight..thanks!
Great video! I miss the artistic shot and list of the ingredients at the beginning of each dish, though. 💜
Good morning Beryl. Looks absolutely delicious. Puts me in the mood for either some good old Rice-a-Roni, or maybe chicken-ala-king. poured over rice. Thank you for sharing.
I'm definitely trying the beans and tomato sauce one, I have so many beans and a ton of rice
Murg Mussallam curry has a variation similar to the Swiss combo you had - pineapples in a spicy chicken curry with chopped boiled eggs & topped with a fried egg. Usually had with rice. You should try it too! 😍
Oohhhh God that first one I AM ALL OVER IT!!!!!!!
The variety is so incredibly beautiful. 😭❤️
Re the chicken curry with fruit….One of the most unique and delicious salads I’ve ever had (whenever I visited this restaurant) was a big green salad with chicken curry salad in the middle with slices of bananas and spoonfuls of cranberry sauce around the plate…also peanuts, with a poppyseed dressing. Incredible. (So sad to learn Judie’s in Amherst MA permanently closed during COVID😕)
I love how you have learned a genuine appreciation for heat and chiles.🤗🤗🤗🤗💋💋💋💐
I have learned SO MUCH doing this but I will say for SURE my spice tolerance is way up from when I started
I have made chicken curry. I learned the recipe yrs ago from an Englishman I was dating. He had worked in Africa building roads and had learned it from the locals. It was sooo good and soooo easy. We also topped it with fruits, including bananas, grapes, tomatoes etc and peanuts(but any nuts could work). We used yellow saffron rice tho not white. It has a lot more flavor.
The famous Food-on-the-Floor episode! 🤣 Honestly, I am surprised it hasn't happened before. Love ya, girl.
How you eat with that spoon I have no idea, I would make a huge mess. Much respect👍🤗
Don’t think we didn’t see that Gogol Bordello shirt, Beryl! 😂 Great band, my favorite concert ever.
I see a new video from Beryl ...
I CLICK 🤩💖
Here in the Cordillera Region of the Philippines we eat white rice we have "The rice toppings" meals. There are many variations but the basic is white rice topped with sunny side up egg with chopsuey, lechon kawali and fried chicken on the side. Egg soup with onion leeks is served on the side. The dipping sauce is fresh crushed chilies, soy sauce and squeezed kalamansi.
I love Riz Casimir from Switzerland. I’d add the fruit to the curry in the last 5 minutes to slightly cook them. Makes all the difference in my opinion.
After the first spill…”I’m going to mix it…” That rug has a target on it. 🎯🎯🎯 (Then again we recently got one of those rugs you can wash in your washing machine, so, of course, that’s where the cats started urping, never mind all of the tile floor around it.)
I recently learned that lamb used to be very popular in the States but during WW1, the soldiers used to get it as part of their rations. They were basically getting cans of lamb that had during the cooking process basically turned into a cooked paste of lamb. It was so awful they rejected lamb as a whole up on their return. It's sort of the reverse of how Turkey became popular because of WW2. Wish I could remember where I read that!
That's interesting, I was really surprised to hear how hard it was to find! Definitely not the case in the UK, lamb chops, leg of lamb etc are easily found in any supermarket here.
The Swiss dish surprised me. Because I found it in an Indian recipe book but this Indian recipe book is obviously written by a British person for a British household (generous use of "curry powder" everywhere, even in something as complicated as vindaloo!). The recipe didn't make it into a rice bowl but it did mention to serve it with canned mixed fruit and bananas. I was confused. I am Indian and I have never seen anyone eat ripe bananas with rice and chicken! I wonder how this rice bowl came to be and why it is present in a mid-century British cookbook and why it is popular in Switzerland!! On a Wikipedia Odyssey I go!!
Also, love the zereskh!! You can find it in India made primarily by the Parsi community!!!
We have a lot of these savoury dishes with pineapple and banana in German speaking countries, they became very popular in the 50s and 60s because of a famous TV chef called Clemens Wilmenrod who claimed to have invented the toast Hawaii. Unfortunately he stole most of his recipes from other chefs and cultures and tried to make the dishes as “exotic” as possible and started a kind of competition so restaurants created their own versions of these dishes to go with the trend. Riz Casimir is a dish which was created by the restaurant chain Mövenpick in the 50s in Switzerland. Some of the dishes gained their popularity back in the 90s and you can find them most of the times on the menus of cafeterias today.
While there isn't a specific dish that comes to mind, it does remind me of South Indian feasts served on banana leaves, where everything gets placed on the leaf at the same time and therefore banana (the fruit) ends up kind of curry soaked lol.
For the carpet, get Folex. It can get basically anything out of anything!
This is perfect timing, I've been craving rice but I just didn't know rice and what!
That line @11:09 ... "Lentils? Good! Pickles? Good" reminded me of Joey and his "Meat? Good! Jam? Good!" 😂
Great episode! While I am not Japanese, one of my absolute favorite rice toppings is Japanese curry. Delicious and comforting!
This whole video looks and sounds amazing! I will definitely be trying Legume as soon as possible!
For those in the USA wanting to source lamb for the Lybian dish or any other wonderful lamb dish, I can almost always find several different cuts at the Sprouts chain of grocery stores. Other places to try are restaurant food supply stores open to the public, like US Chef Supply, or even Imperfect Foods online grocery box (great for understanding to what extent your lamb meat is ethically and sustainably sourced).
As a first-generation brazilian in the US, I make something like the Mexican one with the frozen veggie medley package from the supermarket, with also chopped onions and garlic, salt and black pepper, all sautéed together before mixing cooked rice into it. It’s not complicated or spicy but it’s perfectly savory for me. I make a similar base for Asian-style fried rice.
For the barberries I’ve seen others first sauté them in butter. I think that would help mellow out the flavor!
I never thought of adding Fasolada to rice ill have to try that.
As much as I want to keep looking at the food, I can't stop looking at your hair! SO BEAUTIFUL!!!
ahhhhh stahhhhpppp......haha
The Swiss thing sent shivers down my spine...
Jes is so beautiful ♥️ Legume looks delicious!