Please do a Grandma episode. Like the food your granny made for you, or a very old recipe, passed down for generations from grandma to mother and so on.
I'm glad you enjoyed the my Welsh rarebit recipe Beryl! My Mum is a big fan of your channel and I didn't tell her sent you a video so she was really surprised and excited to see me on this today :p
My mum used to make a cheats version, grated cheese, mustard, worchestershire sauce, mixed with raw egg then grilled/broiled on toast until the egg was cooked... equally as good.
It’s amazing to see a dish with such a long history. Thanks for sharing it with the world! Am I seeing things or are you a fan of Labyrinth? It’s such a magical experience, for lack of a better word.
Mushrooms on toast, yum! I always use Worcestershire sauce when I cook mushrooms, they work so well together. My cat Victor loved fried mushrooms, then I discovered that mushrooms are very bad for cats. Just a little public service announcement, lol. Happy belated Valentines Day Beryl, to you, your sweetie, (I know his name, but not the spelling, sorry), and to your cutie doggo as well, I hope you all had a lovely day!
Might be a bit of confusion - store-bought farmed mushrooms are fine for cats. Some places recommend button or portabella mushrooms for cats as a soft treat, even! Just never feed them foraged or wild mushrooms, and stuff that falls more under Fungus like Woodear should be avoided.
For the Welsh rarebit you’d usually put more grated cheese on top of the cheese sauce then grill that until melted. That’s probably why most pictures it looks more like cheese on toast and the version Beryl made is over brown. Just need more cheese! :)
I don't know if anyone needs to hear this, but if you're new to mushrooms, there are basically two ways of cooking them in a pan. 1. You do it like Beryl did. The other is to treat mushrooms like meat -- which means, don't over-crowd the pan when you cook them and don't stir them too often -- because mushroom release a lot of water if you stir them continuously. If you allow the mushrooms to brown and caramelize first before turning/stirring them, you'll get a different texture -- one that is very similar to meat in many ways. Just fyi. : )
Mushroom toast sounds a lot fancier if it's duxelle haha. Used to make this as a " pre-appetizer" at a 4 star I worked at. Chopped fine, a lot of butter, 3 herb blend on stale toast 😋
We always ate French toast as a savory dish. The eggs, milk, sour cream, salt and pepper are beaten very well, until they become homogeneous. Soak thick slices of French bread until it becomes saturated. Then add to a hot pan and cook until the side that's down is browned well. Flip over, lower the heat to between low and medium, cover the pan with a lid. The toast will puff up like a soufflé, and it's ready when a knife inserted comes out clean. Then cut a few slits in each piece of toast, don't cut all the way through. The slits will allow the butter to reach more toast. Then salt and pepper to taste. It's fabulous! 💛 from ❄ 🇨🇦❗
@@akankshapatwari4167 , same here. I always thought it odd to put syrup on French toast. I mean, we don't put syrup on fried, poached, scrambled or coddled eggs, lol!
Not really a recipe from a country but a recipe from my kitchen. Take really thick good quality sourdough, toast. Then pile it up a thick dollop of sour cream or creme fraiche, then top that with blackberry jam and fresh blackberries (just a few) and fresh thyme, and a teeny sprinkle of maldon salt or flaky sea salt. My mouth is watering already. The warm toast with the cold sour cream and the super sweet jam and the thyme I don’t know what it does because I’m not a chef BUT ITS SO GOOD
That is how I eat waffles. Everyone teased me as a kid that I put sour cream on my waffles but with blackberry jam... and they’d get into the little squares... so yummy!
BTW, for the bagel toast she said "yellow cheese" is similar to American cheese. What Israeli's call "yellow cheese" is actually from the Netherlands and is called Edam cheese. It's richer and tastes less processed than American cheese.
@@rashowie1 I'm a American. American cheese made me swear of cheese for most of my life. I have finally gotten around to trying more. But I still try to make it small amounts cause now the flavor of cheese on general is just too much.
Actually caper berries aren’t just grown capers. :) The caper is the flower bud of the caper plant, then it flowers beautifully and afterwards the caper berry grows just like a strawberry or pear for example. For that reason we call it “caper apple” in Germany because it grows like an apple. If you walk around in the mountains near the northern coast of Italy you can actually find the caper plants having all stages of the “metamorphosis” on one branch. And the flower is really beautiful. Reminds me a bit of the passion fruit flower
Toast in Hong Kong is a brunch favourite and is very common at cafes. It is french toast with peanut butter sandwiched between the 2 pieces and then deep fried and it is served with maple syrup and butter or condensed milk.
As a German I am always taken aback when I remember that in English toast just means toasted bread and not just the specific bread slices used for the classic rectangular/triangular sandwiches like here.... 😄
as a brit i used to get so annoyed when i was in italy and everyone called the small square sliced bread toast. it's not toast until AFTER it's been toasted! must be the same in germany hahah
@@carly5 actually, toast is toast in Germany. Whether it's already been toasted or not doesnt matter. Toast is never bread (Technically it is obviously, but we don't call it bread). Bread is what you buy from bakeries. It's one of those things where we can be similar to Italians when they get angry at people ruining italian dishes 😂
Thanks, Patricia, for the history! I love it when the entry videos have lots of bonus info about why the food is culturally important and history is one of my favorite culture flavors!
I know those torrijas as "Rusty Knights" or "Poor Knights". My mom used to make them on Wednesdays, the meals on that day were always made from simple starchy foods plus milk, butter, and eggs.
The Spanish Torrijas are super similar to Brazilian Rabanadas! I don't know when or why it started, but it's a staple Christmas dessert haha. The main difference might be that we don't flavor the milk with citrics (I thought this was genious!), and we beat milk and eggs together. In recent years people are using Panetone instead of regular old bread to do this. I guess you could make a whole episode on different kinds of french toasts!
I'm brazilian and I put orange zest in the milk when I make rabanadas. It adds that extra Christmas flavor to me. And I don't mix the milk and the eggs. But I guess it's that type of recipe where every family has its own version.
Beryl I wish you can try Hong Kong style french toast (西多士）next time! it is deep fried peanut butter sandwich coverd with egg wash, serve with a piece of butter and ALOT of golden syrup. A Hong Kong cha chan tang classic, everybody loves it! 😁😁😁
@@BerylShereshewsky So you like Dill, eh? And you're not afraid to try things that might not seem like they go together, eh? How'd you like to try a cream of spinach soup with canned tunafish and dill?
@@BerylShereshewsky you should serve it with yuen yeung, a popular drink in Hong Kong made up of a mix of coffee and HK style "stocking" milk tea! It's strong and compliments the sweet toast perfectly
I love that Luxembourg has been represented twice! I'm from there and I always wanted to see if someone from Lux would send in a video. Maybe one day I will too when I get the chance! Love your videos and the amazing community you're building 💙
I loved my holiday in Luxembourg City. It didn't seem touristy at all (keeping in mind I've lived mostly in NYC & London) and was a lovely place to roam.
I had a student decipher EXACTLY what I was saying despite me "holding my place in the conversation with my mouth full". It's a talent to convey full thoughts while chewing.
Your shows are such a pleasant interlude in my day. Thank you so much for being such a pleasant, witty, and cheerful person. We haven’t figured out how or when to submit for different types of foods, but if you ever do a weird sandwich episode I think my son and I would be very pleased to share our banana sandwich concoction.
I did my own version of the mushrooms on toast. Toasted sprouted grain bread, topped with some sun dried tomato white bean dip I made yesterday for Valentine’s Day, the sautéed mushrooms and garlic(in water not oil), nutritional yeast, sea salt, garnish of basil and parsley. Yum! More toast please! (Also an ideas for what vegan dishes are favs around the world?)
My mom had a friend named Beryl and she was a bit of a crank but you, with your delightful personality, have redeemed the name for me. And your toasts are superb.
Beryl, I think your Welsh Rarebit looked really good! You were wondering what the issue was with your toast getting a bit too done may have been that it was too close to the broiler. I would set it down about 1/4 inch next time. I hope that works out a bit better for you. You definitely make me want to try it. It's like a cheese toast with a greater depth of flavor! I am truly intrigued! Because of your channel, I have discovered and gotten into so many different types of food from so many different cultures! So I want to thank you sincerely for introducing me to all these different cultures. I think I will be making the Spanish french toast tonight for a very different and lazyish dinner since it's only me tonight. I thoroughly enjoyed this series! More please!
I love your videos Beryl, and this toast video has inspired me for my breakfast tomorrow morning. Tomatoes, cheese and toast is always a winning combination to me. I love experimenting with different cheeses. One of my favourites is a toasted sesame seed bagel, buttered and then I crumble and smoosh feta on it, topped with freshly ground pepper. I tend to use pepper medleys, usually a combination of black, green, white and red peppercorns. Yummy! Also adding a gooey fried egg just makes it even better. Thankyoy for your fantastic videos, can't wait for the next💜
Only for fans over 18 years old houseof-lust.xyz/Cate 🔥 tricks I do not know Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today. Köz karaş: '' Taŋ kaldım '' Erinder: '' Sezimdüü '' Jılmayuu: '' Tattuuraak '' Dene: '' Muzdak '' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾 They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising 💗❤️💌💘
BERYL. I've discovered some new toasts - Mayonnaise + finely sliced green onion + sesame seeds Peanutbutter + Honey + SESAME SEEDS I'm thrilled. My life is complete. Thank you for the inspiration, and also for helping me and my Mum connect during COVID - she just casually name drops you as if you're my cousin and we chat about your videos regularly. It's been very nice.
id love to see a video on the typical first meal people learn to cook. in the u.s. it seems to commonly be mac and cheese or grilled cheese, which strike me as very american! I wonder what other places do
This is such a great idea!! The first "meal" I learnt to make was "aloo kabli" - it was a staple of primary school feasts. The only cooking involved is boiling a whole, unpeeled, potato (which is why it was a primary school staple, haha). Then it's cooled, peeled and cubed (or broken into chunks by your bare hands, if you're a 5 year old), and mixed with soaked or boiled bengal grams and a lot of lip smacking spices! The first big meal was probably a "boiled lunch" (do you see a theme here!?). Which is throwing some rice, one or two eggs and one or two potatoes into a rice pot (we have a special one, which makes it easy to drain the water out later), alongside some water, and boiling till done. Then you peel the potato and make a spiced mash, mix it with rice (maybe alongside some ghee or butter), and eat alongside bites of the boiled egg (that's sprinkled with salt and pepper)
Aww Beryl it makes my heart so happy to see you wearing the earrings I made for you 🥰❤ I am so glad you like them! I made some of that mushroom toast...YUM! Thanks for another great video.
My grandma's house was located in the middle of a tomato farm and we were allowed to eat any tomato that had fallen off the vine. (Indiana) Tomato toast is still one of my favorite foods in the world. I have never added dill or green onion but mayo and lots of black pepper is vital! Excited to add feta, too because it always needs more salt. This is why I love this channel, one simple addition to something I have eaten all my life and my future is different. :). My grandma was an.. interesting..cook so look forward to comments about her weirdness in the future. :)
I love how you take big bites to taste! I feel like you go all in and if you take a big bite you really get a chance to enjoy the flavors of the food. I often feel like trying the featured recipes and I will this time. After all, it's only toast!
Hi Beryl, thank you for the inspiration for Kimchi Toast 🤗 Last week I bought and tried Kimchi for the first time. I ate it a few times with rice which was quite nice but didn't know what else I can use it for. Then I saw your video and instantly tried your Kimchi toast with cheese and mayo and I absolutely loved it! 😍
If you're looking to try kimchi in more familiar dishes then I would suggest kimchi udon or kimchi carbonara. You can also try Japanese curry with a side of kimchi or spam musubi with kimchi & egg. And kimchi fried rice is considered one of the easiest recipes that beginners can try. One of my to-go breakfast dishes was to eat pan fried kimchi, either spam, bacon or sausages, sometimes a combo of any of those, and fried eggs with a side of rice.
torrijas are exactly like rabanadas and pro tip, if your bread isn't hard enough just pop it in the air fryer for a couple of minutes and it'll get crunchy and absorb the boiled milk so much better. I did that last year for christmas and it was just so good
Beryl, I always look forward to your amazing toast recipes! Seeing the Welsh Rarebit raked up an almost 20-year old memory of little me enjoying this freshly made delicious open toast with my elderly neighbour in the UK. We made lovely traditional recipes on Sundays together - Victoria Sandwich Cakes, mince pies, scones, Welsh Rarebit and so many others. I will make this for breakfast on Sunday in his memory. Thank you Mr. John, you’re missed. ❤️
The toast series is definitely my favorite because the recipes seem so doable! I've tried a lot of the ones you've made, and they're always a hit 😊 Next on the list to try is the Welsh rarebit (which I did assume was a roast dish and not just toast, hahaha! learning every day)
The Spanish torrijas became Torrejas in El Salvador and probably other countries in Central America. This a classic dessert or afternoon snack during Lent and the Holy Week, as well as at the beginning of November, during the Day of the Dead celebration. Instead of bread, we make the torrejas with a particular kind of pound cake called torta de yema, and we also make a special sauce or syrup made of dulce de panela, also called piloncillo (made with raw unrefined sugar cane). It’s very sweet but tasty.
Okay, at the risk of sounding really weird, I absolutely *LOVE IT* when you get excited while trying foods that you end up really liking. Idk what it is, but it makes me really happy lol. Maybe it's knowing that other people enjoy food on the same level as me, I'm not sure, but I'm so glad you make this content for us, thank you Beryl! ❤️
Step #1: Obtain fresh herbs. Step #2: Chop herbs up finely and place in an icecube tray. Step #3: Top the icecube tray off with water. Step #4: Freeze Step #5: Use herb icecubes as needed in your cooking.
Make the mushroom sandwiches 🥪 your sister in law makes!! I’d love to see an episode of you making dishes that were introduced to you by extended family!
Welsh rarebit is so yummy. A pretty accurate description "adult version of cheese toast" Just Worcestshire sauce drizzled on mature cheesey toast makes me happy - better when you you lack time.
It's nearly 11 pm here and I just had a big bowl of ice cream but after watching this I really want to make some of these amazing toast creations right now.
Talk about synchronicity. Yesterday I attempted a Welsh Rarebit (haven't even thought about it for the last 25 years) but didn't remember to broil the top. All of the recipe presenters are delightful and you, Beryl, your enthusiasm gets me excited about cooking!
It's really true that torrijas can be addictive; they're so yummy I can't stop eating, glad you enjoy them! I don't wanna make torrijas myself because otherwise I'd end up fat AF, and I don't want that lol. Greetings from Spain!
@@shitlista4283 Sure! I use something similar to rusk bread or normal baguette bread previously toasted. TBH is not super specific. I take enough honey to spread on the toast, as you would do with jam for example. After that, you pour a little bit of olive oil on top. And that's it! At least this is how I do it :)
I use Honey and chilli oil. I am a chillie and sour taste fiend. So not everyone may like it. I am the happiest when my eyes, nose are watering and am breathing fire like a dragon. My idea of heaven is lemons cut into two halves and dipped into a chillie powder-salt mixture and squeezed into my mouth. The explosion of sour, salty taste combined with the heat is glorious.
More awesome toast recipes! I agree with you Beryl - dill is the king of herbs - it's so underrated here in the US. I'm of Ukrainian heritage, so like Russian cuisine, we Ukies use dill a lot!
@@Rose-jz6sx Thank you Rose. I do have second cousins that I met in 1996 when I was able to visit Ukraine my first and only time. They were in Kyiv at the time, although he grew up in Lviv. My family is from Lviv area. I sadly lost in touch with them. I've been thinking of them a lot these past few days, praying for their safety.
Me and my husband eat this Toast aux Champignons minimum twice a month with a salad on the side as a whole meal, we LOVE it 😍 lots of love for the channel from Belgium
All of them look amazing ... As a Brit I know and love Welsh Rarebit (not Rabbit). I'll be trying all of them but the Spanish Torrijas really took my fancy 👍
Kimchi and cheese toast is my favorite! I often make it as an after dinner snack. And that Kimchi from H-Mart is my favorite, but rare these days because I'm not venturing into Manhattan as much. The one that has oyster in it is the absolute best!
Wow I just tried the bagel toast from israel and wow I must say this might be something I’ll eat regularly . So savory!!!!! I love this channel bc I can try different things I’ve never heard of which I believe expands my palette . This is why I love food so much . Endless possibilities .
I make that kimchi toast all of the time after seeing it on its previous episode. It’s amazing. I love all of these submissions! So many toasts to try!
What a fun episode! I want to try all the toast now. And this only proves what I have always believed - every toast would taste great with a fried egg either on it, on the side, or as a dessert for a fried egg.
Katie, I just watched I loved your worm from Labrynth on the wall behind you. Ironically, I re-watched that movie this morning with my kids. A childhood favorite!
Thinking of the first toast. My mum makes a mushroom on roast that starts of the same. Except after you have sauted the mushrooms a bit more. Add salt n pepper, a couple of dashes of Worcestershire sauce and some cream to make a sauce. You can also add some chopped parsley and cooked bacon.
I love your videos!! And I find it funny and cute, every time you get surprised by a new taste! Just a small correction on Capers. Capers are the young flower buds and Caper berries are what carries the seeds of the plant after the flower dies. In my country, Cyprus, we also eat the very first, fresh leaf shoots of the plant, after we clean them from all the thorns.
A possibility for your next toast video is a toast recipe that I often have for breakfast. I don't think it is endemic to Australia, where I come from, but I know of many who eat this. Toast your bread, swipe with vegemite or promite, whichever is your preference, then swipe with hummus. Place sliced tomato on top and cover with rocket(arugula) and top with a fried or poached egg. The egg must have a runny yolk. This is a substantial but healthy breakfast that will keep you going till lunch, although I often have this or a version of this for brunch as well.
Always refreshing to watch your videos! Can you please also post in the description or talk about the tableware or dinnerware that you eat on? They look great.
I would loveeeeee the recipe from your sister in law of the mushroom toast :) I can't eat mushrooms because of the weird structure and the way you described this dish I think I can eat it that way :)
beryl, as a Spanish person I think she ment to do the wine version, not to eat them with wine haha. Just substitute the milk with a sweet soft wine, the preparation is the same and is delicious 🥰🥰
I tried Katie’s toast today and while my kids (toddler and toddler-ish) were suspicious, I happily ate their leftovers. And made seconds. And thirds. I am pregnant and always feeling mildly unwell at the moment and this is the perfect hearty comfort food 👌🏼
my personal favorite way to eat toast that I've been having since I was a child is a slice of toast with peanut butter cut into strips, and then a side of strawberry tea with cream and sugar that i then dip the peanut butter toast strips in. something about the texture and the warmth of the tea helping the toast stay warm, its so comforting.
Eeeee!!! Beryl, I’m so happy you shared my toast recipe! ❤️
What is the song in the background that's playing during "your toast"?
@@althurdjerah I actually don’t know, I didn’t send my segment over with music. But I’m sure Beryl will have the proper credit! 😊
You were so sweet in the video!! Watched it smiling 🙂
@@Womanfromearth awww thank you so much! That makes me really happy 💗
Ooooohhhhhh!!! I can't wait to try this...do you think it could be made with curry powder?? Just curious.
Please do a Grandma episode. Like the food your granny made for you, or a very old recipe, passed down for generations from grandma to mother and so on.
That’s a great suggestion
@@nessazee I agree
Yes. I have a good recipe from Polynesia!
I totally dig in!
Love this ❤️
I'm glad you enjoyed the my Welsh rarebit recipe Beryl! My Mum is a big fan of your channel and I didn't tell her sent you a video so she was really surprised and excited to see me on this today :p
oh my gosh!!!! hahaha
🥰celebrity status
Awww, what a lovely surprise it must have been for her ❤️ Also, I love your nose ring.
My mum used to make a cheats version, grated cheese, mustard, worchestershire sauce, mixed with raw egg then grilled/broiled on toast until the egg was cooked... equally as good.
It’s amazing to see a dish with such a long history. Thanks for sharing it with the world!
Am I seeing things or are you a fan of Labyrinth? It’s such a magical experience, for lack of a better word.
Mushrooms on toast, yum! I always use Worcestershire sauce when I cook mushrooms, they work so well together. My cat Victor loved fried mushrooms, then I discovered that mushrooms are very bad for cats. Just a little public service announcement, lol. Happy belated Valentines Day Beryl, to you, your sweetie, (I know his name, but not the spelling, sorry), and to your cutie doggo as well, I hope you all had a lovely day!
Adding a bit of Worcestershire sauce to onions when you caramelise them is awesome too
Might be a bit of confusion - store-bought farmed mushrooms are fine for cats. Some places recommend button or portabella mushrooms for cats as a soft treat, even! Just never feed them foraged or wild mushrooms, and stuff that falls more under Fungus like Woodear should be avoided.
Thanks for the info about the cats and mushrooms Louise!
@@HJBX2 , you're welcome. We don't want anything bad to happen to our furry faced feline family members, do we!
@@VioletAlexandria I wonder why my vet said to avoid feeding cats any kind of mushrooms?
For the Welsh rarebit you’d usually put more grated cheese on top of the cheese sauce then grill that until melted. That’s probably why most pictures it looks more like cheese on toast and the version Beryl made is over brown. Just need more cheese! :)
More cheese is always the key 😂😂😂😂
Came here to say the same thing!
Yeah I always thought there was a layer of cheese on top of the sauce!
when in doubt, *more cheese* !
agreed
I don't know if anyone needs to hear this, but if you're new to mushrooms, there are basically two ways of cooking them in a pan. 1. You do it like Beryl did.
The other is to treat mushrooms like meat -- which means, don't over-crowd the pan when you cook them and don't stir them too often -- because mushroom release a lot of water if you stir them continuously.
If you allow the mushrooms to brown and caramelize first before turning/stirring them, you'll get a different texture -- one that is very similar to meat in many ways. Just fyi. : )
Mushroom toast sounds a lot fancier if it's duxelle haha. Used to make this as a " pre-appetizer" at a 4 star I worked at. Chopped fine, a lot of butter, 3 herb blend on stale toast 😋
We always ate French toast as a savory dish. The eggs, milk, sour cream, salt and pepper are beaten very well, until they become homogeneous. Soak thick slices of French bread until it becomes saturated. Then add to a hot pan and cook until the side that's down is browned well. Flip over, lower the heat to between low and medium, cover the pan with a lid. The toast will puff up like a soufflé, and it's ready when a knife inserted comes out clean. Then cut a few slits in each piece of toast, don't cut all the way through. The slits will allow the butter to reach more toast. Then salt and pepper to taste. It's fabulous! 💛 from ❄ 🇨🇦❗
We also eat savoury French toast. I did not know about the sweet version till I grew up and started reading about it .
@@akankshapatwari4167 , same here. I always thought it odd to put syrup on French toast. I mean, we don't put syrup on fried, poached, scrambled or coddled eggs, lol!
Where in Canada are you located? I’ve never heard of this in Manitoba.
@@keraleak3990, I live in Winnipeg. This is how my English grandmother made it.
Me too! But only old bread dipped in egg with salt and pepper - all childhood
Not really a recipe from a country but a recipe from my kitchen. Take really thick good quality sourdough, toast. Then pile it up a thick dollop of sour cream or creme fraiche, then top that with blackberry jam and fresh blackberries (just a few) and fresh thyme, and a teeny sprinkle of maldon salt or flaky sea salt. My mouth is watering already. The warm toast with the cold sour cream and the super sweet jam and the thyme I don’t know what it does because I’m not a chef BUT ITS SO GOOD
That is how I eat waffles. Everyone teased me as a kid that I put sour cream on my waffles but with blackberry jam... and they’d get into the little squares... so yummy!
BTW, for the bagel toast she said "yellow cheese" is similar to American cheese. What Israeli's call "yellow cheese" is actually from the Netherlands and is called Edam cheese. It's richer and tastes less processed than American cheese.
yeah "American Cheese" is Ironically called Euro Cheese in Israel, which I find endlessly entertaining when people trash talk American cheese
@@rashowie1 דווקא כשמצאתי גבינה אמריקאית בשופרסל, היה כתוב על זה גבינה בסגנון אמריקאי
@@rashowie1 I'm a American. American cheese made me swear of cheese for most of my life. I have finally gotten around to trying more. But I still try to make it small amounts cause now the flavor of cheese on general is just too much.
yeee edam is my favourite
ohh didn't know that!!
I love how he said "in English it means Bon Appetit" which is actually French 😆
Also he said Toast aux champignons was Luxemburgish, which it is but it's also plain French for mushroom toast haha
Actually caper berries aren’t just grown capers. :) The caper is the flower bud of the caper plant, then it flowers beautifully and afterwards the caper berry grows just like a strawberry or pear for example.
For that reason we call it “caper apple” in Germany because it grows like an apple.
If you walk around in the mountains near the northern coast of Italy you can actually find the caper plants having all stages of the “metamorphosis” on one branch. And the flower is really beautiful. Reminds me a bit of the passion fruit flower
Toast in Hong Kong is a brunch favourite and is very common at cafes. It is french toast with peanut butter sandwiched between the 2 pieces and then deep fried and it is served with maple syrup and butter or condensed milk.
I was actually thinking of PB and condensed milk toasts 奶醬多 while watching this ep!
As a German I am always taken aback when I remember that in English toast just means toasted bread and not just the specific bread slices used for the classic rectangular/triangular sandwiches like here.... 😄
„Das ist kein Brot, das ist Toast.“ - Germans abroad 🤣
as a brit i used to get so annoyed when i was in italy and everyone called the small square sliced bread toast. it's not toast until AFTER it's been toasted! must be the same in germany hahah
@@carly5 Yup, absolutely. Tbf, after *maybe* the first d we won‘t eat it untoasted anymore 😆
It's the same in Norway and Denmark!
@@carly5 actually, toast is toast in Germany. Whether it's already been toasted or not doesnt matter. Toast is never bread (Technically it is obviously, but we don't call it bread). Bread is what you buy from bakeries. It's one of those things where we can be similar to Italians when they get angry at people ruining italian dishes 😂
Thanks, Patricia, for the history! I love it when the entry videos have lots of bonus info about why the food is culturally important and history is one of my favorite culture flavors!
I know those torrijas as "Rusty Knights" or "Poor Knights". My mom used to make them on Wednesdays, the meals on that day were always made from simple starchy foods plus milk, butter, and eggs.
Eyy a fellow german speaking person I'm guessing
@@diealistair7093 you got it! Yet, to my knowledge, they are also made in Sweden under a similar name.
I will never tire of Beryl’s toast videos...
The toast with the mushrooms looks so tasty!
The part when he said "and in English bon appetit" was amusing 😊
Okay I’ve been scrolling through the comments to find someone else who caught that moment 😂 so funny
@@HaveaBiscuitt 😄
The Spanish Torrijas are super similar to Brazilian Rabanadas! I don't know when or why it started, but it's a staple Christmas dessert haha. The main difference might be that we don't flavor the milk with citrics (I thought this was genious!), and we beat milk and eggs together. In recent years people are using Panetone instead of regular old bread to do this.
I guess you could make a whole episode on different kinds of french toasts!
I'm brazilian and I put orange zest in the milk when I make rabanadas. It adds that extra Christmas flavor to me. And I don't mix the milk and the eggs. But I guess it's that type of recipe where every family has its own version.
In my trip to RIo I odered rabanadas because I totally recognized they were torrijas lol
To Bulgarian fried bread slices as well. We don't flavor them either and usually eat them with white hard cheese or with jam.
I know them too! My dad is from Portugal and always make it around Christmas.
They’re also seasonal here. They’re traditionally eaten in Saint Week.
Oh my god, I am spanish and I've never thought about Torrijas as a kind of toast!! But now that I think about it... They definitely are!
Beryl I wish you can try Hong Kong style french toast (西多士）next time!
it is deep fried peanut butter sandwich coverd with egg wash, serve with a piece of butter and ALOT of golden syrup.
A Hong Kong cha chan tang classic, everybody loves it! 😁😁😁
OMG my mouth is watering 🤤🔥🍞🌟🥂✌️
UMM YESSSSS EMAIL ME!! BerylShereshewsky@gmail.com lets do it for the next toast episode!!
OMG, that sounds amazing 😊
@@BerylShereshewsky So you like Dill, eh? And you're not afraid to try things that might not seem like they go together, eh? How'd you like to try a cream of spinach soup with canned tunafish and dill?
@@BerylShereshewsky you should serve it with yuen yeung, a popular drink in Hong Kong made up of a mix of coffee and HK style "stocking" milk tea! It's strong and compliments the sweet toast perfectly
I love that Luxembourg has been represented twice! I'm from there and I always wanted to see if someone from Lux would send in a video. Maybe one day I will too when I get the chance! Love your videos and the amazing community you're building 💙
I loved my holiday in Luxembourg City. It didn't seem touristy at all (keeping in mind I've lived mostly in NYC & London) and was a lovely place to roam.
I had a student decipher EXACTLY what I was saying despite me "holding my place in the conversation with my mouth full". It's a talent to convey full thoughts while chewing.
Your shows are such a pleasant interlude in my day. Thank you so much for being such a pleasant, witty, and cheerful person. We haven’t figured out how or when to submit for different types of foods, but if you ever do a weird sandwich episode I think my son and I would be very pleased to share our banana sandwich concoction.
Me, lying in bed for a nap but am now debating “am i more hungry or sleepy?” another great yummy video! Loved every toast suggestion!
I did my own version of the mushrooms on toast. Toasted sprouted grain bread, topped with some sun dried tomato white bean dip I made yesterday for Valentine’s Day, the sautéed mushrooms and garlic(in water not oil), nutritional yeast, sea salt, garnish of basil and parsley. Yum! More toast please! (Also an ideas for what vegan dishes are favs around the world?)
My parents are from Valencia and it was a special morning when mom would make torrijas for breakfast! 😋
Love her reaction to the sun, and I am going to try these toasts
My mom had a friend named Beryl and she was a bit of a crank but you, with your delightful personality, have redeemed the name for me. And your toasts are superb.
Beryl, I think your Welsh Rarebit looked really good! You were wondering what the issue was with your toast getting a bit too done may have been that it was too close to the broiler. I would set it down about 1/4 inch next time. I hope that works out a bit better for you. You definitely make me want to try it. It's like a cheese toast with a greater depth of flavor! I am truly intrigued!
Because of your channel, I have discovered and gotten into so many different types of food from so many different cultures! So I want to thank you sincerely for introducing me to all these different cultures. I think I will be making the Spanish french toast tonight for a very different and lazyish dinner since it's only me tonight. I thoroughly enjoyed this series! More please!
I love that this video is longer again.
The more Beryl time the better:)
Agreed
I love your videos Beryl, and this toast video has inspired me for my breakfast tomorrow morning. Tomatoes, cheese and toast is always a winning combination to me. I love experimenting with different cheeses. One of my favourites is a toasted sesame seed bagel, buttered and then I crumble and smoosh feta on it, topped with freshly ground pepper. I tend to use pepper medleys, usually a combination of black, green, white and red peppercorns. Yummy! Also adding a gooey fried egg just makes it even better. Thankyoy for your fantastic videos, can't wait for the next💜
Only for fans over 18 years old houseof-lust.xyz/Cate 🔥
tricks I do not know
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today.
Köz karaş: '' Taŋ kaldım ''
Erinder: '' Sezimdüü ''
Jılmayuu: '' Tattuuraak ''
Dene: '' Muzdak ''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾
They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising
💗❤️💌💘
Grilled Ham&Cheese sandwich with Welsh Rarebit is one of my beloved memories from my years living in London.
Guys, try it.
You won't be disappointed.
BERYL. I've discovered some new toasts -
Mayonnaise + finely sliced green onion + sesame seeds
Peanutbutter + Honey + SESAME SEEDS
I'm thrilled. My life is complete. Thank you for the inspiration, and also for helping me and my Mum connect during COVID - she just casually name drops you as if you're my cousin and we chat about your videos regularly. It's been very nice.
id love to see a video on the typical first meal people learn to cook. in the u.s. it seems to commonly be mac and cheese or grilled cheese, which strike me as very american! I wonder what other places do
I like this idea! In England the first dish I was taught was cottage pie.
Seems like a good way to make a quick, compact meal if you don’t have a tub of leftover rice as well!
This is such a great idea!!
The first "meal" I learnt to make was "aloo kabli" - it was a staple of primary school feasts. The only cooking involved is boiling a whole, unpeeled, potato (which is why it was a primary school staple, haha). Then it's cooled, peeled and cubed (or broken into chunks by your bare hands, if you're a 5 year old), and mixed with soaked or boiled bengal grams and a lot of lip smacking spices!
The first big meal was probably a "boiled lunch" (do you see a theme here!?). Which is throwing some rice, one or two eggs and one or two potatoes into a rice pot (we have a special one, which makes it easy to drain the water out later), alongside some water, and boiling till done. Then you peel the potato and make a spiced mash, mix it with rice (maybe alongside some ghee or butter), and eat alongside bites of the boiled egg (that's sprinkled with salt and pepper)
Aww Beryl it makes my heart so happy to see you wearing the earrings I made for you 🥰❤ I am so glad you like them! I made some of that mushroom toast...YUM! Thanks for another great video.
Oh how I love this channel and the beautiful community you've brought together - cannot wait to try these! 🍞
My therapy is your channel and I LOVE it so much.
Be HEALTHY, POSITIVE and HAPPY!!!!
Toasts are back, baby!!
Honestly, my fave episodes to watch.
My grandma's house was located in the middle of a tomato farm and we were allowed to eat any tomato that had fallen off the vine. (Indiana) Tomato toast is still one of my favorite foods in the world. I have never added dill or green onion but mayo and lots of black pepper is vital! Excited to add feta, too because it always needs more salt. This is why I love this channel, one simple addition to something I have eaten all my life and my future is different. :). My grandma was an.. interesting..cook so look forward to comments about her weirdness in the future. :)
Welsh Rarebit was my Mom’s absolutely favorite dish. Thank you from bringing back such a lovely memory.
Beryl I love your show! Could you do an episode like this on pancakes?
That could be fun!!!
I do enjoy this, seeing how everyone else makes food. I think food helps us come together as people, which we need more than ever.
I love how you take big bites to taste! I feel like you go all in and if you take a big bite you really get a chance to enjoy the flavors of the food. I often feel like trying the featured recipes and I will this time. After all, it's only toast!
Hi Beryl, thank you for the inspiration for Kimchi Toast 🤗
Last week I bought and tried Kimchi for the first time. I ate it a few times with rice which was quite nice but didn't know what else I can use it for. Then I saw your video and instantly tried your Kimchi toast with cheese and mayo and I absolutely loved it! 😍
If you're looking to try kimchi in more familiar dishes then I would suggest kimchi udon or kimchi carbonara. You can also try Japanese curry with a side of kimchi or spam musubi with kimchi & egg. And kimchi fried rice is considered one of the easiest recipes that beginners can try.
One of my to-go breakfast dishes was to eat pan fried kimchi, either spam, bacon or sausages, sometimes a combo of any of those, and fried eggs with a side of rice.
torrijas are exactly like rabanadas and pro tip, if your bread isn't hard enough just pop it in the air fryer for a couple of minutes and it'll get crunchy and absorb the boiled milk so much better. I did that last year for christmas and it was just so good
The Israeli bagel toast looks soooo good. Time to try it. Thank you Beryl for having this youtube channel, it's my favourite😁
I agree 💯😋🤤 I might try it later this afternoon. Although I will make a Vegan version of it.
it was the sauce with the cheese and the salt and the bread omgggg...divine def rec.
Enjoy! It's a staple here. Bea-te-aa-von!
I’ve always wondered why did Greta big story shut down pls tell me
just so you know the "yellow cheese" she refences in video from here is more like a swiss style cheese, it's not really like american cheese.
Beryl, I always look forward to your amazing toast recipes! Seeing the Welsh Rarebit raked up an almost 20-year old memory of little me enjoying this freshly made delicious open toast with my elderly neighbour in the UK. We made lovely traditional recipes on Sundays together - Victoria Sandwich Cakes, mince pies, scones, Welsh Rarebit and so many others. I will make this for breakfast on Sunday in his memory. Thank you Mr. John, you’re missed. ❤️
I love making the mushroom toast for breakfast, to make it a bit extra add sprinkles of chevre and cayenne pepper, and sometimes a squeeze of lemon.
Have you ever tried carmilised onion with cheese on toast? So yummy
We need a separate compilation video of Beryl's reactions. That's what we are here for other than food.
You're right! Her reactions are AMAZING! So funny. So cute.
The toast series is definitely my favorite because the recipes seem so doable! I've tried a lot of the ones you've made, and they're always a hit 😊 Next on the list to try is the Welsh rarebit (which I did assume was a roast dish and not just toast, hahaha! learning every day)
The Spanish torrijas became Torrejas in El Salvador and probably other countries in Central America. This a classic dessert or afternoon snack during Lent and the Holy Week, as well as at the beginning of November, during the Day of the Dead celebration.
Instead of bread, we make the torrejas with a particular kind of pound cake called torta de yema, and we also make a special sauce or syrup made of dulce de panela, also called piloncillo (made with raw unrefined sugar cane). It’s very sweet but tasty.
i love katies little worm tapestry from the labyrinth
Okay, at the risk of sounding really weird, I absolutely *LOVE IT* when you get excited while trying foods that you end up really liking. Idk what it is, but it makes me really happy lol.
Maybe it's knowing that other people enjoy food on the same level as me, I'm not sure, but I'm so glad you make this content for us, thank you Beryl! ❤️
This is my favorite toast channel!
That mustard in thst welsh rarebit hits diff. Its good
Step #1: Obtain fresh herbs.
Step #2: Chop herbs up finely and place in an icecube tray.
Step #3: Top the icecube tray off with water.
Step #4: Freeze
Step #5: Use herb icecubes as needed in your cooking.
Make the mushroom sandwiches 🥪 your sister in law makes!! I’d love to see an episode of you making dishes that were introduced to you by extended family!
Welsh rarebit is so yummy. A pretty accurate description "adult version of cheese toast"
Just Worcestshire sauce drizzled on mature cheesey toast makes me happy - better when you you lack time.
It's nearly 11 pm here and I just had a big bowl of ice cream but after watching this I really want to make some of these amazing toast creations right now.
Talk about synchronicity. Yesterday I attempted a Welsh Rarebit (haven't even thought about it for the last 25 years) but didn't remember to broil the top. All of the recipe presenters are delightful and you, Beryl, your enthusiasm gets me excited about cooking!
It's really true that torrijas can be addictive; they're so yummy I can't stop eating, glad you enjoy them! I don't wanna make torrijas myself because otherwise I'd end up fat AF, and I don't want that lol. Greetings from Spain!
Yay torrijas are awesome!!
An idea from Spain: toast with honey and a bit of olive oil on top. Super delicious for breakfast or as a snack 😊
Can you elaborate a little on that honey and olive oil combo, like what quantities or whatever? Sounds so interesting, yet so weird :)
@@shitlista4283 Sure! I use something similar to rusk bread or normal baguette bread previously toasted. TBH is not super specific. I take enough honey to spread on the toast, as you would do with jam for example. After that, you pour a little bit of olive oil on top. And that's it! At least this is how I do it :)
I use Honey and chilli oil. I am a chillie and sour taste fiend. So not everyone may like it. I am the happiest when my eyes, nose are watering and am breathing fire like a dragon. My idea of heaven is lemons cut into two halves and dipped into a chillie powder-salt mixture and squeezed into my mouth. The explosion of sour, salty taste combined with the heat is glorious.
We eat that too in Morocco 🇲🇦 we’re neighbours after all
@@akankshapatwari4167 wow interesting! Will try it but not sure if I will handle the spicy well hahaha
More awesome toast recipes! I agree with you Beryl - dill is the king of herbs - it's so underrated here in the US. I'm of Ukrainian heritage, so like Russian cuisine, we Ukies use dill a lot!
I hope if you still have family back in Ukraine that they are safe xxx
@@Rose-jz6sx Thank you Rose. I do have second cousins that I met in 1996 when I was able to visit Ukraine my first and only time. They were in Kyiv at the time, although he grew up in Lviv. My family is from Lviv area. I sadly lost in touch with them. I've been thinking of them a lot these past few days, praying for their safety.
Beryl, I am a huge fan! I absolutely love your fashion, especially all those unique earrings
Uhuuuu!!! I’m having a toast and tadaaaaa!!!! A toast episode right here and right now! So happy!
I love Beryls personality. She makes me happy. ❤
Me and my husband eat this Toast aux Champignons minimum twice a month with a salad on the side as a whole meal, we LOVE it 😍 lots of love for the channel from Belgium
All of them look amazing ... As a Brit I know and love Welsh Rarebit (not Rabbit). I'll be trying all of them but the Spanish Torrijas really took my fancy 👍
18:14 You must put much more honey and wait for a moist torrija 🤤 Custard ("natillas") or vanilla ice cream are a good adittion.
Delightful ypu are Beryl!!
Thank you for you lady!!
I need you to know that I'll never get tired of toast episodes. Thank you for giving us such wonderful and educational content!
Kimchi and cheese toast is my favorite! I often make it as an after dinner snack. And that Kimchi from H-Mart is my favorite, but rare these days because I'm not venturing into Manhattan as much. The one that has oyster in it is the absolute best!
Wow I just tried the bagel toast from israel and wow I must say this might be something I’ll eat regularly . So savory!!!!! I love this channel bc I can try different things I’ve never heard of which I believe expands my palette . This is why I love food so much . Endless possibilities .
I make that kimchi toast all of the time after seeing it on its previous episode. It’s amazing. I love all of these submissions! So many toasts to try!
What a fun episode! I want to try all the toast now. And this only proves what I have always believed - every toast would taste great with a fried egg either on it, on the side, or as a dessert for a fried egg.
Katie, I just watched I loved your worm from Labrynth on the wall behind you. Ironically, I re-watched that movie this morning with my kids. A childhood favorite!
Thinking of the first toast. My mum makes a mushroom on roast that starts of the same. Except after you have sauted the mushrooms a bit more. Add salt n pepper, a couple of dashes of Worcestershire sauce and some cream to make a sauce. You can also add some chopped parsley and cooked bacon.
Hey Beryl. Enjoying your toast episodes so much, I can’t wait to try making some of them.
“Don’t try to fight me because you’re going to lose.’ Agreed, I adore dill on nearly anything. Great episode, Beryl.
Omggggg I was so happy to see you tasting on camera again 🤣👏🏼👏🏼 yayyyyy!!!
Torrijas are also a popular toast in Portugal but we call them rabanadas and eat them during Christmas time!
I love your videos!! And I find it funny and cute, every time you get surprised by a new taste!
Just a small correction on Capers. Capers are the young flower buds and Caper berries are what carries the seeds of the plant after the flower dies.
In my country, Cyprus, we also eat the very first, fresh leaf shoots of the plant, after we clean them from all the thorns.
Ahhhh the toast episode! You did it! Thank you Beryl! So excited to be watching this right now.
I love capers! Now I gotta find caper berries! Love to & your family. I’m so happy you continue to create amazing videos in this amazing community.💕
🇨🇦 love your enthusiasm when you eat what you've made ‼️ you make me want to make and then eat everything ‼️
A possibility for your next toast video is a toast recipe that I often have for breakfast. I don't think it is endemic to Australia, where I come from, but I know of many who eat this. Toast your bread, swipe with vegemite or promite, whichever is your preference, then swipe with hummus. Place sliced tomato on top and cover with rocket(arugula) and top with a fried or poached egg. The egg must have a runny yolk. This is a substantial but healthy breakfast that will keep you going till lunch, although I often have this or a version of this for brunch as well.
Always refreshing to watch your videos! Can you please also post in the description or talk about the tableware or dinnerware that you eat on? They look great.
I love seeing how happy it makes you to try all these delicious looking foods!
Oh my goodness I'm early! My favourite toast is with butter, cheese and jam on top. I also love cheese and tomato on toast ❤️
Hmm yes! We do apricot jam with a nice cheddar 🤤
New Toast Video 😍😍😍
I would loveeeeee the recipe from your sister in law of the mushroom toast :) I can't eat mushrooms because of the weird structure and the way you described this dish I think I can eat it that way :)
Hi Beryl, I reccomend you to soak your torrijas a bit longer until they become soft, the softer the better🤗
You redid your KewChiCheese! I had it again yesterday. This time on an old baguette 😁 So goooood!
beryl, as a Spanish person I think she ment to do the wine version, not to eat them with wine haha. Just substitute the milk with a sweet soft wine, the preparation is the same and is delicious 🥰🥰
I tried Katie’s toast today and while my kids (toddler and toddler-ish) were suspicious, I happily ate their leftovers. And made seconds. And thirds. I am pregnant and always feeling mildly unwell at the moment and this is the perfect hearty comfort food 👌🏼
I saute sliced mushrooms in garlic butter and add a bit of dry sherry at the end. Pour it over toast. Yummy!
I look forward to you videos every week! Great content that is entertaining as well educational, love learning about different culture’s cuisine
TORRIJAS!! It has been too long! My favorite version of “french toast”, gonna have to make some soon now.
my personal favorite way to eat toast that I've been having since I was a child is a slice of toast with peanut butter cut into strips, and then a side of strawberry tea with cream and sugar that i then dip the peanut butter toast strips in. something about the texture and the warmth of the tea helping the toast stay warm, its so comforting.