5 Mac & Cheese Recipes From Around the World
Вставка
- Опубліковано 16 тра 2024
- A huge thank you to Murray’s Cheese for sponsoring today’s episode! Don’t forget to use my code Beryl15 for 15% off any of their cheese clubs!
Here you can find all the Murray’s Cheese products featured in the video: bit.ly/3SHsEYS
And be sure to follow @murrayscheese on Instagram for more cheesy content: / murrayscheese
Thank you to Marti, Marina, Lea, Barb, and Nakia for sharing your stories with us!
Link to the Boon chili crisp I used: www.boonsauce.com/collection/...
Link to the Brazilian potato sticks I used: a.co/d/gktLZHH
Link to the spaetzle-maker I used: amzn.to/40yFWZp
RECIPES
Túrós Tészta: www.beryl.nyc/index.php/2023/...
Macarrão Misturado: beryl.nyc/index.php/2023/11/1...
Käsespätzle: www.beryl.nyc/index.php/2023/...
Birthday Macaroni: www.beryl.nyc/index.php/2023/...
Baked Mac & Cheese: www.beryl.nyc/index.php/2023/...
CHAPTERS
00:00 Intro
02:22 USA Baked Mac & Cheese
05:41 Trying Baked Mac & Cheese
07:54 Hungarian Túrós Tészta (Cottage Cheese Noodles)
11:18 Trying Túrós Tészta
12:36 German Käsespätzle (German Cheese Spaetzle)
15:24 Trying Käsespätzle
17:23 Brazilian Macarrão Misturado (Mixed Pasta)
20:21 Trying Macarrão Misturado
22:13 Canadian Birthday Macaroni
25:26 Trying Birthday Macaroni
#macandcheese #macandcheeserecipe #recipes #aroundtheworld
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
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I am bringing back community videos for 2024, everyone is welcome to join!! www.beryl.nyc/index.php/2023/11/14/whats-in-your-fridge/
Beryl, I think you should do an episode of people's grandmother's recipes! It'll be tricky to cook because you'll have to measure with your heart on everyone, but I think it'd be really special.
Great idea
Yessss especially for a holiday episode
I dunno bout that. It would be a lost battle before it ever started- Nobody can EVER make it just like Gramma did :,(
I'd like to see you do an episode of Megan Humiston recipes. She's known for her good ideas and what is a recipe if not an idea about food?
This is such a cute idea!
You know what I love about these videos? The little portions of Beryl cooking, mixed with the stories of the different dishes. It's so much fun to watch and so relatable! ❤️
That’s one of the reasons I come back for every video, plus her lovely personality ❤
Its a lovely comfort watch
As a Black American. I wanna pay homage to that beautiful man for making mac and cheese what it is here. Bless up ancestor ❤❤❤❤❤❤❤❤❤❤❤❤❤
I was worried for a second there she wasn't going to give credit to the real chef. I'm Australian and even I know macaroni cheese was invented by a black slave.
@@angelawossname I'm Irish and I did not know that. We don't eat much mac and cheese here though.
To caramelise onions faster : salt them. I’m serious. They’ll release juice aka mostly sugar and water, and it will take half the time or less.
Truth! There`s an even quicker method shown on america`s test kitchen. They have a youtube video about it, too.
What is it?
Add water and let them sweat
@@sib10r00fi Absolutely correct! You wouldn't think that adding water to them would make them nice and caramelized, bit it works a treat. When I'm cooking pasta I just add a bit of pasta water to them, let it absorb until they get sticky, then add some more. Eventually they turn beautifully translucent and caramel coloured!
A TINY bit of baking soda evenly tossed with onions will also aid browning.
A shout out to Beryl🎉 who made the Spätzle all by herself. Good job!
Woooo!! 🙌🙌🙌🙌
well, in germany you can by them "fresh", I doubt thats the case in the us and even if you get the dried stuff . . . . thats an abormination waiting to happen . . .
Yeah the dried spaetzle in the US just doesn’t compare to fresh
Spätzle is in my top 3 German dishes
You can get fresh spatzle in a lot of grocery stores where I am (Northeast ohio) but I don't think that's universal in America and still not as good as homemade@@arianewinter4266
Beryl truly understood Brazilians by adding batata palha to the dish even though there weren't any instructions of it. This is how we do it in real life here: add straw fries to everything!
Barb's story about thinking it was her mother's recipe is so funny!! I wonder if it was printed on a box of corn flakes or in a magazine at some point. So many people find their family recipes there :)
in many other cases, when using pretty basic ingredients just in a a bit unusual way or combination . . . people just come up with the same stuff independently trial and error, what works . . . . I assidently made several traditionally iranian/persian dishes
I'm wondering too! My (Canadian) family recipe is pretty similar, without the corn flakes (and with breadcrumbs) and with canned tomatoes instead but the tomatoes and onions certainly seem uncommon outside of my family. Totally different side of the country but if there was a nationally promoted recipe somewhere, maybe it got adopted.
reminds me of Nestlee toulose :P
Definitely cut out from the cereal box
I remember babysitting when I was a teen in the 70s and many moms leaving casseroles that had corn flake toppings. A memorable one was made with pasta, canned tuna, cream of mushroom soup, and corn flakes on top,.
Hi beryl- just in case you weren’t aware, that bowl with the ridges is actually a Japanese mortar used to grind things like sesame seeds, but not meant to be eaten out of cause they are annoying to clean. It’s called a suribachi.❤ from 🇨🇦
Ok wait I learned this from the comments I found that bowl on the street in nyc with a free sign like stacks of dishes and I just thought ooo pretty never questioned the ridges once haha
🤣
@@BerylShereshewskyIt's great for grinding sesame seeds.
I absolutely love your historical “re-enactments” so hilarious! 😂
Edit: I was a bit surprised not to see Haitian Macaroni au Gratin highlighted on here. Maybe next time? :)
Yayyy cause I’m loving making them
Me too! I genuinely expected it. Love makawoni au graten
I don't. When people start putting in gimmicks, it makes them like everyone else who does gimmicks. They weren't needed before and they aren't needed now. No hate meant, that's just my honest opinion.
@@englishatheart good thing most people don't share your opinion
@@englishatheartI agree with you, of course if she loves them she can put them in, but I don’t think they are needed and are indeed gimmicky.
Beryl went ALL OUT with the backstory 😂 I loved it lol. All these recipes sound amazing 🥺 I especially want to try the Spaetzle!!
Little tip from a Swabian: the tool Beryl uses is useful but not necessary for making Spätzle. Historically, housewives scraped the dough from a wooden board with a knife into boiling salted water. There are special boards, but it works with a normal board just as well (use the backside if yours has a groove for juices). The noodles will be longer. But that's just regional variety and still authentic.
There are how-to videos on UA-cam. If you can't find an English one, look for "Spätzle schaben". Most importantly: Keep everything wet and the dough thin. The noodles are done when they swim on the surface.
THANK YOU for talking about James Hemings! And also this whole episode, mac-n-cheese is the very paragon of perfect foods, and I love all the variations.
A wire wisk works better than a spoon in making roux. My favorite shape for mac and cheese is rotini.
And you have to get all the lumps out of it, unlike what I see here.
My father is from Augsburg, which is Bavaria/Swabish. Growing up, my mother who is from New York with Puertorican background added SPAM cubes to the Kase Spatzle and I'll tell you right now, fried spam added in this is amazing.
This channel honestly has the most wholesome youtuber-subscriber interactions 🥺 I love that subscribers get to submit videos and recipes!
As a German with Hungarian heritage I was especially happy to see even two childhood dishes featured in this episode❤ Also big respect for making the Spätzle yourself! I think, you nailed both dishes- and as somebody already mentioned: Geröstete Zwiebeln/fried onion" is what we Germans often use for the lazy version. 😅
I make caramelized onions in bulk. I'll slice about 5 large sweet onions, put them in my slow cooker (along with about a 1/4 c. olive oil and a big pinch of salt) and cook them on low for 10-12 hours (mostly overnight). Keep going until they're as done as you like. Then I portion them into individual bags and freeze. Ready to go when I need them!
You can add grated nutmeg to the spätzle batter for a little extra taste, and white pepper is traditional as the spice for the baked dish (no black flecks!) (Also, try leftover spätzle sautéed in butter, yum)
I just found your channel and your so sweet I love your personality you exclamation of recipes that even I can make them and I am the person who makes scrambled eggs and spaghetti ect….
Heyy Beryl, one tip for caramelizing onions is to add water at the start so they drop their water faster and then caramelize faster.
Also when cleaning anything with dough or flour in general wash with cold water first. Hot water will cook the dough to whatever surface you're trying to clean it from. 💜
Great video!
Oregano tip. Look in the Mexican spice section with all the little packets of spices hanging together. Look for the Mexican oregano. Not only is it cheaper than regular oregano. It's twice as flavorful and very fresh. When I get low on oregano. I usually buy two of these Mexican oregano packets and pour them into my original oregano container. I'm so much happier using the Mexican oregano and I can't even use it without first stealing a good whif of it's fresh aroma every time I open the container. It's so fresh and heavenly.
Once I tried Mexican oregano, I've never ever gone back to the other options. It makes every recipe pop when you use it. People even sometimes ask what the flavor is. It's Mex Orageno
@@jamietingey7498 Oregano is very good for you. Make some oregano oil with yours!
I always make a huge batch of caramelized onions, portion them between some parchment, and keep them in a bag in the freezer. Way better than spending 45-1hr making them every time.
yeah, one time making a big batch, protion, freeze and enjoy!
U could also add a bit of baking soda to make caramelization faster
America's Test Kitchen said if you add water, it speed's up the caramelization by half the time.
I do a 20lb bag every fall in batches on a couple crappy old pans on the bbq, so it doesn’t smell up the house for a week 😂 love caramelized onions but can’t stand the cooking smell
Yep, that's the secret to caramelized onions. A few times a year I spend 2 hours doing 5 lbs of onions at a time, and then freeze it in small portions.
Whenever I make caramelized onions I triple the amount so that I can freeze them. They freeze beautifully and are a great time saver.
Hi Beryl! All of these recipes look amazing! I wanted to share a couple tips my mom taught me when making a roux. I usually use a whisk. I think it helps get rid of lumps better than a spoon. Also, if you heat your milk for a minute or two before putting it in slowly as you did keeps the roux from lumping up as well. I think it's because the cold milk on the hot butter solidifies the butter, while hot milk keeps it all melty. Thanks for what you do!
I just use cold milk (saves a pan and I despise doing dishes) but I agree that a whisk is essential. Never made lumpy roux with a good whisk and the right ratios.❤
actually, it is recommended to use cold milk if the roux is hot and hot milk if the roux is cold, it's this difference of temperature that will help thicken the preparation (it's called "empois" in french but I don't know how to say it in english, basically it has to do with the starch)
But I totally agree on the whisk part
@@vitelote7788 Yep I remember hearing a chef say that on tv and that it helps avoid lumps. Start off with the wooden spoon, switch to a whisk but I have used a hand/stick blender at the end and it ensure zero lumps and it works a treat.
@@moorenicola6264 yep, exactly (I actually learn it from a chef in France, we use roux a lot for sauces here)
@@vitelote7788 YEP... I came to the comments as SOON as I saw Beryl question the roux..... I can concur as a Southerner (we use roux a lot here too lol)... I was always taught that adding cold milk to hot roux does help thicken the sauce more.... BUT you have to be patient and let it come to temp and a completely even consistency before adding anything... I was also taught that in something like this where you're adding cheese, it's not as critical either way because it's gonna be cheesy anyway and the starch on the pasta will help thicken the sauce as it bakes as well. So down here some folks heat the milk, some don't and it's mostly just personal preference... (though I'm SURE it's started a LOT of trash talk at community pot lucks over the years)
I agree with EVERYONE on the whisk... Not saying you CAN'T make a lump free roux with a spoon, but why would you want to? A whisk is gonna be easier.
Beryl--I'm so glad that the cheese was not poisoned. Just wondering if you should hire someone else to do the taste test on the off chance that you do find some nefarious cheese? Let me know where to send my resume. ❤️
Hi Beryl,
i'm Susi from Hungary.
The Túrós Tészta recipe, if you ever want to taste it again: when you eat it, add some fresh sour cream, as it makes it extra delicious that way 😃
For the finishing touches of "Käse Spätzle" here's a good tip:
After using the pasta cutter, it must be rinsed with cold water strictly,
otherwise, you'll "cook" the pasta onto the pasta cutter. That's why it was so difficult to clean.
I hope this info reaches you, and it will be easier next time.
I always have a big bowl of ice cold water nearby in which I put my Spätzlereibe while the current batch is cooking. It really helps with not sticking.
Greetings and love from Germany ❤
Thanks for featuring my grandma's recipe! ❤️
thanks for sharing it!
OMG... THAT INTRO!!! that was amazing!!! So creative and well done!
Yes to the cut glove. A mandolin slicer is extremely sharp and you will not even recognize at first that you've been cut. I cut my thumb so badly, that 2 months after it happened, the wound was still open. It hurt and bled constantly. (Yes, they tried to fix it, but the glue didn't take). This is definitely my PSA I give every cook now.
Beryl, your comment about making a case for lasagna as a form of mac and cheese made me laugh. Because I think of the Greek pasta dish (layered pasta, bechemel, ground meat, and cheese), pastitsio, as very much in the mac and cheese/lasagna crossover world. It is also awesomely yummy. :-)
You are blossoming! I love the way you present history. Well done young lady!
@@IveNoIdeaEither yeah, but with very different focusses, not sure how they could collab and find a shared formate
Beryl is going to get her own show on FoodNetwork with this new format. So great!
hi beryl! curious if you know that the beautiful ceramic bowl you used to serve the german kasespatzle (at 15:15) is a japanese suribachi? paired with a wooden surikogi they make up a mortar and pestle set used to grind up things like sesame seeds or other ingredients. that’s why the inside is grooved & unglazed, lots of good texture to break stuff down quickly. very cool kitchen tool!
I LOVE the wooden spoon collection!!!!!! LIve your life, girl!!!!
In Germany you can buy roasted Onions (Röstzwiebeln), you can use as topping. Not as good as caramelised slefmade onions, but good enough. And they cost almost nothing in the supermarket...
This is a good suggestion but a false friend - "Röstzwiebeln" are fried onions, not roasted onions. :) The most common brand available in the US is French's fried onions.
Ikea sells them
Better Than Bullion sells jars of caramelized onions, but I haven't tried it to test its quality
I am a Hungarian currently living in Hungary. I have just started to watch the episode and I have túróstészta (or you can call it túróscsusza) at home, I am just grabbing it, heating it up and continuing watching :D So lovely :)
Oh, that would hve been the perfect episode for swiss alpine herdsman's macaroni.. A delicious dish with macaroni, potatoes, cream, cheese, onions and bacon.
Yesss Älplermagronen!! 😁👌
Unpasteurised dairy products are banned in the US, so that dish can't be made in all its glory.
@@blarfroer8066 😮 really? So.... farms in the US can't sell fresh milk? And nobody can make "oven cheese" (uunijuusto here in Finland) from the "first milk" if they don't have calving cows of their own? And cheeses like Swiss Appenzeller of Gruyère are not available in stores? 😮
I bought wooden spoons on amazon because of you and it's all I use now I love them 🤗🤗
Omg I have reached peak influencer 😭🙌🙌🙌
Same! 😆 I love those spoons!
Spätzle-like fresh egg drop pastas are indeed eaten in other countries bordering German-speaking countries, as well. My favourite is probably Slovakian bryndzové halusky, whose Spätzle mix has added grated raw potatoes, and when cooked, fresh sheep cheese (bryndza) is tossed with it and crispy bacon bits added as a topping.
oh my dear heavenly carbs. That sounds like an absolutely wonderful way to eat Spätzle!
Yum that sounds good. And I have some dairy allergies but have found that sheep cheeses don't bother me!
The way you are so responsible about these stories makes me literally want to cry! 😢My sons will watch them all.
Yay for the Hungarian one! There is always the debate whether to eat it with bacon or powdered sugar (and then there're the monsters putting both on it), it takes me back to school lunches :D
Whenever I make túrós tészta, I have the bacon one as the main dish and then a portion with sugar as a dessert (and sometimes I do the monsters' version *evil chuckle*). XD And the 3rd option is cheese pasta: pasta+sour cream+tons of grated cheese. Yumm.
Sweet pasta how interesting! I've never heard of that before but I would love to try it, I loooooooooove Powdered Sugar
I love a green lettuce salad with a simple vinegar oil (and a pinch of suggar) dressing as a side dish for the käsespätzle.
Also I would change the order of cooking the Käsespätzle. 1. Do the caramelized onions 2. Grind the cheese ( try a combination Emmentaler & Gruyere) 3. Do the Spätzle 4. Layer the still hot Spätzle with cheese and onions. The cheese will melt by the hot Spätzle. So you don't have to put it in the oven.
I am used to caramalising the onions, making the noodles or using baught ones, while the caramelising is happening, then put the noodles into a pan giving them some color and crisp and then melt the chease in there and color a bit further . . . I do not know anyone, who puts the dish in the oven!
In my family a cucumber salad is the usual side dish. As a child I loved to sprinkle some of the salad dressing on the last bites of my Käsespätzle.
Emmentaler and Gruyère is a great combo. In Switzerland, it’s even available pre-mixed and pre-grated, e.g. as a filling for cheese pie (which is called Käsekuchen here, to the chagrin of a great many German/Austrian visitors or immigrants 😂).
Another way to do the Käsespätzle that is faster and lets you skip the oven: Caramelize some diced onions (it goes faster and is easier to eat than thinly sliced onions). Add the cooked Spätzle to the pan with the caramelized onions, with a splash of milk or cream, the cheese, and (optionally) some pepper and/ or nutmeg. Some purists say that milk or cream shouldn't be in Käsespätzle but I think it makes it really creamy and especially delicious. Also, there is a restaurant in my town in southern Germany that serves various forms of Spätzle and only Spätzle. They put cream in their Käsespätzle, so that's my justification for doing the same thing at home. ;) If you want to add a little acidity so it feels less heavy, you could also add a little spoonful of lingonberry jam or fig mustard and either add it to individual bites or stir it through the plate of Spätzle.
So am I the only one who doesn't caramelize the onions? Onions are the secret ingredient in the recipe in my opinion, - double the amount of onion to make your Käsespätzle juicy, but I give them a quick, light browning instead of making them sweat.
talking about Jewish cuisine.... How about an episode of people's favorite Bubbe Balabusta Jewish/Kosher recipes? I know even just for matzo balls, I've seen so many different recipes!
Would really love this! Esp as I grew up around a lot of Ashkenazi Jewish families but don’t know a lot about other regions Jewish communities
Great idea! I'd also love to see Mizrahi and Sephardic recipes episodes too!
@@0hpalpitations YES!!! I'd love that too. We're Ashkenazi, and I really know very little about Sephardic and Mizrahi food and customs.... Come Berryl!!!
I feel like since you graduated into a spice loving person thanks to this channel I believe you should do an international hot sauce/spicy dishes episode!! I think it would be nice to see and also I would appreciate new additions to my ever growing addiction
I want to try the German dish. That looks DELICIOUS.
it is, believe me it is, I miss that more then pizza and lasagne since I found out, that both gluten and dairy make me sick . . . .
Try it! It can also be topped with crispy fried onions instead of caramelised ones, some parsley helps a lot to brighten it and most often it is served with a salad to balance how heavy it is, but it is oh so satisfying and a great bad weather and comfort food ^^
I love making kaesespaetzle with crispy chanterelles on top, so good
this sounds so so amazing as a combination!!!
Hi Beryl, I'm responding to your first mac'n'cheese segment . . . ref roux; warm your milk to blood temp in the microwave (or on a stove) this greatly enhances the ability of the flour grain to absorb and thicken WITH NO LUMPS . . . YAAAAAY!
And use a whisk! If you whisk the milk, you can add all of it at once and not worry about lumps.
Norway here. Our shops sell caramelised onions in little tubs in the frozen veg section. Check there. Also, the only thing about old oregano is that the flavour diminishes. If it smells ok its fine😊
Dropping this video just before lunch does NOT help my diet! 😂😂❤
nope, sure as hell did not!
hi beryl, i live in germany and germans; fancily use caramelised onions, when to cook indulgently. but most of the time, they use crispy fried onions when in a rush! it's how i've seen it done anyway :)
I’m so happy we finally got a Mac n cheese episode, as both a Canadian and a MAC connoisseur I’m surprised I’d never heard of birthday macaroni and cheese before now but glad I did! Definitely gonna make all of these at somepoint. I love how there’s so many different varieties and each individual has a perfect Mac n cheese suited to who they are.
Pro tip: for a box of plain KD add a teaspoon of your favorite mustard when you stir together your milk, and seasoning packet this improves the flavour tenfold like magic.
I tried this and my husband HATED it…😂
@@justjeni83 oh noooooo I’m so sorry to hear that! How about yourself did it improve it for you or not so much?
@@lynnboartsdye1943 I thought it was good. An easy way to make KD less boring. 🤷🏻♀️
@@justjeni83 fair enough, I wish you flavourful success in your future Mac and cheese related ventures! :)
Beryl, I just want to say thank you. I love cooking and trying new things but since i became disabled 12 years ago i havent been able to do more then heat food up in a microwave i cant stand or sit for more then a few minutes before having to lay down. But watching you brings back all the wonderful feeling of joy i used to get cooking for family and friends. Thank you again for you amazing gift.
♥️♥️
been marathoning your videos & now i'm crying 'cause people are talking about their grandmothers & the dishes they grew up eating with those special ladies. i miss my grandmothers very much & i miss their food. this is wonderful.
Beryl, those purple cats wiggling back 'n forth as you got your "pasta facial" just simply made my day.
Thank you for another super video. Cheeeeeeze! (Cheers!)
I have a playlist that's called 'WOW Recipes", and I petty much save every episode you post..you totally ROCK, Beryl! Love you, Girl!! Happy Thanksgiving!!
This was such a great episode. Thank you to all the people whose recipes were shared, and thank you to Beryl!
You deserve all the success Beryl!!!! You are such a joy to watch!!!
This is one of my favourite channels on UA-cam and all of Beryl's videos make me feel so cozy and at home. Thank you for doing this, Beryl. I hope you enjoy making these videos as much as we enjoy watching them.
Cheese and pasta is a win win. I love all the stories that accompany the recipes. 💕💕
This is my new favorite video from you, Beryl! ❤ The intro was so incredibly entertaining and hilarious, I was beside myself watching it. You seemed so cheerful and uplifted making these recipes, and I was smiling all through the video!! What a delight.
Yet another great episode. Thank you!😊
If you’re ever craving käsespaetzle, go to Cafe Katja in NYC! They make it with carmelized onions and you can add Black Forest bacon to make it even better!
No meats make Käsespätzle better ;)
I've been waiting for this day since last Friday 😅 it's just bliss to start the evening with candles, herbal tea (it's autumn / winter here) and a Beryl video. Doggy and me under a blanket, curtains closed, snugglefruggle in our bubble 😊 I love the new background check thingy! ❤ Looking forward to next week 🎉
Mac and cheese is my favorite comfort food. Thank you for sharing this Beryl.
I’m here for all the history recreations- your videos are my happy place 🥰
I am from Germany and when I eat Käsespätzle I do not make my own caramelized onions, but I buy something premade that is called "Röstzwiebeln" (literally roasted onions). They are crunchy and very flavourful and commonly used as a topping for Käsespätzle, mashed potatoes or hot dogs here.
they don't taste the same if they are bought... nor is the consistency the same.
I truly love the backstory Beryl😂😂😂
I grew up on baked mac & cheese and it's definitely comfort food to me. As well as bread crumbs, some tomato slices on top, before it goes in the oven, is also a nice addition.
Thank you Beryl! 🎉 great episode for the holiday season 👏
Can’t think of a better time of year to have mac’n’cheese. These all look really yummy to me. Each one has a little twist to it that makes it unique from the others. Thank you, Beryl, and the contributors. Happy Holidays to all!
Omg LOVE the little acting scenes in costume it's so fun and I love a little backstory
I immediately thought of Croziflette ! It's from Savoy region, in France, and is a twist on the Tartiflette (which is made with potatoes) using traditional local square shaped pasta :) it is so hearty and cheesy and comforting, and similar to baked mac and cheese in a way ? but with a whole half cheese baked on it ...
it's very popular anyway haha
The "birthday macaroni" has similar vibes to southern chicken spaghetti!
Omgoodness these were all so yummy sounding and I am adding this to a couple of playlists! I can’t wait to try these. The last one was my favorite, birthday macaroni, yum. I loved the little play in the beginning too, very creative! Thank you again for a delicious episode!!
Loved your compilation of recipes from all over the world. Thanks
I love Murray's! The one in Grand Central is not as much fun as the one on Bleecker. That has been my fave for years. But, any way you cut it, cheese is life!!
And I love this new format of costuming, pomp, circumstance, and cooking!! Thank you for the way you make foods so relatable and exciting!
Hey beryl love you work.😁✨.a small tip for you to make the carmalized onions faster.. almost cutting the time by half,add few pinches of baking soda while you are cooking them...😊❤it breaks down the cell membranes faster reliesing it's natural sugar content... learnt that in biochemistry classes, thought that it can be useful for you 😅
I always watch your videos when I'm having breakfast because all this happiness and love that radiates from the stories and recipes makes me fall in love with humanity all over again and that is a great way to start my day :)
You are fun to watch. You remind me of my daughter who is a mac and cheese lover with a superb sense of fun and humor.
Definitely put nutmeg into the Spaetzle, it adds a really nice, subtle flavor.
second that!!!
I was thinking of kugel with the Hungarian dish as well! My German grandmother often made hers very similar, once again, without the bacon :)
My husband makes a quick cheater version for lunch by cooking flat noodles, draining them, then mixing them while hot with a little butter, some cottage cheese, dried onion bits, and pepper. Next time I'll suggest he add a little sour cream and crumbled bacon!
I'm really enjoying seeing more of the food history stuff, as well as the awesome and interesting recipes ❤
Käsespätzle are just so special to my heart. My mother always served some cold apple sauce as a side dip/sauce with it 🤗
Any US people wanting to try the Käsespätzle they sell it at Aldi in the frozen section premade (since Aldi is a German company; also try the pork schnitzel while you're there!)
thats a great tip!!!
I just got some at Lidl the other day (I'm in the UK). Guess that's my sign to make this!
@@canadagirl7157 do it, it is amazing ^^
I love this channel for 2 main reasons:
1) I totally agree with Beryl about the recipe community that this channel creates! My wife and I cannot wait to try so many of them.
2) a topic suggestion for a future video (if you haven't done it already), hot sauces or spicy dishes from around the world! You asked what my favorite hot sauce was, my answer is my own. I had a co worker teach me how to make a fermented hot sauce with habanero and jalapeno peppers.
Beryl, you're such a ray of sunshine. Thanks, as always, for sharing your spirit and energy with us 😊
In all this time I've been following your channel, I never expected to see a submission from someone from my home town! Kässpätzle are love ♥ The best part? We have a "Spätzle-Fenster" (literally Spätzle window) in town - it's open at night, so you can always get some waaaarm and cheeesy Kässpätzle after a night out. Literally just a little window, from the kitchen of a restaurant that is closed at night, in a little alleyway in an old part of town (I mean 'European' old, as in several hundred years old) - it's the best!
Wish i could check it out😮
The Kässpätzle look perfekt. Greetings from Stuttgart.
🫣ong yayyy
they really look amazing, I am so jalouse . . . (turned out glutenintolerant and reacting to anything fermented . . . like cheese)
Several days late, but perfect timing because today is a cold rainy windy day in the US South East and this video has inspired me for dinner. Thank you for all you do bringing us dishes from around the world!
Beryl, this was such a homely episode. I adore the little historical context skits you have been putting out in the beginning, major props to your acting skills!! Thanks for this episode! (P.S. Your cat bubble tea earrings were so cute!!!)
These all sound so delicious! I have to say I’m not surprised about the corn flake topper. So much of the upper Midwest of the US has a multitude of casseroles and “hot dishes” that have toppers like that. Other than the typical hash browns, there are potato chips, corn flakes, shoe string potatoes, even corn chips, etc. Who doesn’t like a crunchy topping? Also, living in New Mexico, you will find Hatch green chiles in the mac & cheese. 🌶️🌶️🌶️
I used to find pre-made caramelized onions next to those frozen cubes of basil or garlic. Same brand, but the cubes were larger. Sadly, haven’t seen them in years!
Beryl, your show brings me so much joy, I can't wait for every episode to discover new stories, new recipes, new countries, and new faces. Today was a very beautiful one, Barb was amazing, and Marti!!! omg, those eyes!! and that recipe! joy, today was pure joy and I have a lot of new recipes on my list to try. Thanks for all your hard work and please, keep them coming. Cheers from Argentina. Fede :)
I love that two dishes from my childhood appear in this video. I live in southern Germany and my parents are ethnic German immigrants from Hungary whose families fled to Hungary during the First World War.
So Túrós tészta and Käsespätzle are both dishes full of memories ranging from tent camps to beer gardens.
To caramelize the onions, the trick is to first steam them with water in a closed pot. Steaming brings all the sugar molecules to the surface of the onion and the onion-slices caramelize super fast once the water has evaporated. Try it out. Guten Appetit 😊
I like to improvise by using whatever fancy/not fancy cheese we have in the fridge, but my secret is garlic. My kids love it (I can't eat dairy) 😅
you can also make spaetzle a bit thicker and put it on a cutting board and just cut the noodles, much easier to clean up!
I love how you share with your neighbours. We do the same sort of thing as well plus I leave them vegetables from my allotment. It's always a nice surprise for my neighbour to come home after a long day at work to find a row of big, juicy, sweet ripe tomatoes lined up on her door sill. It always gives me a chuckle and lets them know that I'm thinking of them in the best way possible.
I hope you make this a series Beryl, Mac and cheese is so GOOD 🥰
A quick hack to caramelize onions is to add a pinch of baking soda to the onions in the pan as they cook down.
I'm a Cholula person too, but that is the biggest bottle I have ever seen!😁 Growing up in the UK Mac & Cheese was never really a thing. I may be tempted to try one or two of these. Brazil may be top of the list so far
I'm British and it was a staple in our house as well as school dinners. I still make it and so do many people I know. Maybe it was just your family that didn't eat it? It's done in the oven in the UK, like the first version shown.
This was great! Thank you so much for putting this together. ..Makes for a great conversation at a multi-cultural Thanksgiving dinner!
I thought the same thing about lokshen kugel and the Hungarian dish turos teszta! I think the main difference is that we bake lokshen kugel, and also I usually put golden raisins in mine. It's definitely a sweeter dish more than a savoury one in my household. And yes, I always use dry farmer's cheese as Marti mentioned; it's often sold as "pressed cottage cheese" in Canada and the US. You can get it full-fat or skim.