Meals that Remind Us of Home (🇸🇻🇬🇧🇵🇦🇧🇷🇦🇷)
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- Опубліковано 1 чер 2024
- This video is sponsored by BetterHelp. Click here for 10% off your first month - betterhelp.com/beryl
Big thank you to Anthony, Cassie, Lizzi, Stephanie and Gustavo for their amazing videos!
The artist today is Iryna Maksymova from the Ukraine.
You can follow her here on Instagram: / maxymova
And here is a great interview she did: www.piecewithartist.com/iryna...
Poem by Ricardo Miro that Stephanie talked about:
In Spanish: panamapoesia.com/pt01pm03.htm
In English: www.scottishpoetrylibrary.org...
Where I get my earrings with a little discount code! shrsl.com/32k14
Recipes:
Pupusa: www.acozykitchen.com/how-to-m...
I followed this video as well by @solcocinaymas to learn how to shape them! • HOW TO MAKE PUPUSAS🇸🇻 ...
Hojaldras: www.justapinch.com/recipes/br...
Banana Rain Fritters recipe by @Betecomcarinho • BOLINHO DE CHUVA COM B...
Lizzi's Gradmas Tiddly Oggies:
225g plain flour
100g butter
salt
water
marmite (can use Vegemite)
(optional) British cheddar - the stronger the better
(you can also use leftover or store bought pastry and then you wouldn't need the flour, butter or salt)
Pastry:
-Add flour to a bowl, dice and add the butter and rub it in with your fingertips until it looks like fine breadcrumbs. Add in a pinch of salt and 2-3 tablespoons of water and mould it into a firm dough. Knead the dough for a couple of minutes on a floured surface, wrap in cling film and leave in the fridge for an hour (or more, but at least an hour) You can also use store-bought or leftover pastry.
-Preheat your oven to 180C
-Roll out the pastry into roughly a rectangle about 0.5cm thick and cut into strips about 1cm wide and up to 15cm long
-Spread the marmite/jam/etc along the strips and roll up so it resembles a tiny cinnamon roll.
-Place on baking tray spaced apart a little, they wont grow much but may expand slightly.
-If your adding cheese id grate it now in advance
-Pop the tiddly oggies in the oven for 10-12 minutes or until the pastry is golden brown
Casandra's Dad's Potato Pie:
FILLING
Minced meat - 500 grams
Eggs - 4
Onions - 2
Green onions - 2
Red bell pepper - 1
Raisins - 1 handful
White wine - 1 cc glass
Pitted olive - 1 handful
Garlic - 3 cloves
Olive oil
Salt, Pepper, Cumin , Paprika, Chilli Flakes
Mashed potatoes:
Potatoes - 7
Milk - 200 cc
Butter - 50 grs
Yolks - 2
Salt, Pepper, Nutmeg
STEP BY STEP
Hydrate the raisins in white wine for a few hours and put aside. Boil the eggs, peel them and put them aside.
In a frying pan, sauté the well chopped vegetables in olive oil (the garlic together with the green onion, onions and bell pepper). When they are tender, put the meat in the same pan and Cook for a few minutes and add oil if necessary. Add your spices and let it absorbs the flavors. Reserve.
In a bowl mix the hydrated raisins, the chopped hard-boiled eggs and the chopped olives with the filling and let it cool.
For the puree, boil the peeled potatoes in water and salt, mash them together with the butter, milk and egg yolks, add salt, pepper and nutmeg.
Place one thick layer of the potatoes in a greased baking dish, then the filling and then the final layer of potatoes. sprinkle a little of white sugar on top and bake until it's golden.
Chapter:
00:00 Intro
00:18 Artist Iryna Maksymova
01:04 Making Salvadorian Pupusas
02:42 Eating Pupusas
04:42 Making English Tiddly Oggies
06:12 Eating Tiddly Oggies
08:22 Better Help Sponsor
09:30 Panamanian Hojaldras
11:48 Eating Hojaldras
13:41 Brazilian Bolinho de Chuva com Banana
15:51 Eating Banana Bolinho de Chuva com Banana
18:21 Argentinian Pastel de Papa
20:42 Eating Pastel de Papa
23:00 Next Episode Call Out
_________________________________
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
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I'm honored to be a part of this video! Watching Beryl try different foods has long been my favorite way to relax and unwind, and I always get in my feelings watching them. Truly wholesome content. I'm glad I was able to share a part of my culture!
Thank you Gustavo!!!! 💜💜💜💜
Oi Gustavo! Tá chovendo em Floripa hoje, vale demais a receita ein! Obrigada por compartilhar!
You did so well Gustavo! Talking about such a nostalgic food in a great way. Loved to be represented by your words!
Oh it's you! Your thoughts on homesickness are amazing man!
Fiquei chocado, nunca tinha visto bolinho de chuva com banana, eu não gosto tanto de receitas com bananas mas vou testar!
Beryl:" I should make a series called places I didn't expect to put raisins"
Brazilians near Christmas: "our time has come"
Hahahahah omg literally laughing out loud at this one
@@BerylShereshewsky I don't know if you have any idea about the raisins war in Brazil, some people love raisins, some hate it, and specially near Christmas people start to put raisins on everything. Rice, Chicken, stew, farofa, panetone, drinks, pies, they're everywhere.
Same un Argentina. Empanadas, pastel de papas, pan dulce, ensaladas, budín de pan... Haters gona hate but life si better with raisins
Raisins are very unpopular in the states but I love them! I guess I should go to Brazil :)
@@AlicedeTerre I love raisins, but there just aren't a lot of this we white Americans do with them. I will always turn down an oatmeal raisin cookie in favor of chocolate chip. I want more raisin recipes!
Beryl, I have a suggestion - what if you did one about romantic dishes across the world, and let your partner judge them?
This is a good idea for a valentines’ day episode
THIS ONE OH MY GOD
UP! Great idea!
I love this plan! Please do this! Even if Rajet won't sit in front of the camera.
Oooo I love this!
The thoughts about homesickness are awesome.
Gustavo - "Feeling homesick means you are missing something you never realized before.. Homesickness is the realization that there is love in places you never thought before."
Cassie - "When you are far away, sometimes you have to rebuild your home with you"..
Same!!! What a brilliant observation he’s made for the rest of us!!!❤️
¡Así es!💙
Those words were very poignant and made me tear up.
Exactly those parts were so touching and was starting to make me tear up.
In Wales, an oggi is a type of pasty, from medieval Welsh "chwiogen".
"Oggi, oggi, oggi....oi oi oi" is used as a Welsh rugby chant now, but legend has it that "oggi, oggi, oggi" was shouted down the mine shaft to let miners know their pasties were ready for lunch, and the miners would shout "oi, oi, oi" to confirm they had heard.
Fellow Brit here - I think it's also ... while the dish itself is common to most parts of England, I would have thought, I think the actual name *may* vary regionally. I always knew it as RolyPoly, mom would do a jam roly poly to have with custard from leftover scraps. man, I haven't had that in years. Anyway, Beryl - with a jam one of these, the jam always bursts out. don't worry about that. the egg wash would've helped it to darken but yeah, I think you did it pretty right. :D Never had a marmite one (and never tasted vegemite) so can't comment on those.
I might be a big nerd, but I find this a super cool little tid bit of history
@@lizvanwessem2055 I'm from the north west of England, and I don't think I've ever seen anything like this before, but then again I seem to be met with equally baffled responses when I talk to southern people about parkin or eccles cake. I find it interesting to hear about the different random regional foods that I never knew existed.
@@Reebeard yes, there's a lot of regionality when it comes to food and I regularly try things out. We tried Parkin the other day! My husband is Dutch (*LOVED* the mention of olibollen in this episode) and he really enjoyed Parkin, we'll have that again. I've noticed that there are some foods that are really divisive, not in the food themselves, but in terms of what they're called, some people will come to blows over what they should be called (chip barm/butty ... whatever, lookin' at you here!) :D
I've only seen this happen on TV shows, but I've always wondered what they were saying! Love this bit of history.
I cried watching this. I haven't lived in my home country in ten years and the last time I saw my family was over three years ago. It's really hard sometimes.
sending a big warm hug! 💜
Beryl i honestly love it when we get to hear the noises in the background. The drilling, rain, thunder, etc. i think it adds to the charm and the experience of you talking to us like a friend.
i agree, more like your on a zoom call with a friend.
I almost drowned at the beach this past Saturday, got caught in a rip tide and it pulled me very far out and I was rescued by a lifeguard on a jetski, I blacked out when I was hanging on to the back of the jetski and I came to in the hospital. When I got home, after spending the rest of the day in the hospital being checked up and so on, my mom made me some arepas. I have never cried so much. I just realized that I almost died and I would have never been able to share anything else with my mom, brothers and sisters. Having almost drowned did not hit me as hard as that moment when I bit into that arepa.
🥺
Holy shit!! I'm glad you're OK, that sounds terrifying 🥺
Oh no.. Rip currents are no joke! Glad you are safe!😌
wow, so glad you're ok. what a profound experience. thank you for sharing it. life is a gift.
This is always the question I ask when I'm getting to know people. "What is the food you eat when you miss home?" It gives you such a good look into who a person is and what they love.
What a great question! Much better than just 'whats your favorite food'- more specific and personal
I grew up a Navy brat with my dad from the Deep South and my mother from Japan. Needless to say, there were a lot of moving for me as a child. I really enjoyed what the young Panamanian woman said about carrying patria with you. That is what Japanese and Creole/Cajun foods are for me. Excellent episode. Watching your shows makes my world broader and cozier at the same time. Thank you.
Pupusas are my FAVORITE! I’m a white girl from South Dakota, but when I worked in pro baseball in DC, we had a vendor at the games that made these and I had them nearly every game. Still one of my favorite memories of baseball. Now I’m back home & wishing I could find some here. 🤗
I’m Mexican but my husband is Salvadorian and when we met in high school I remember his mother making pupusas as an after school dinner, for special occasions, and just because. It’s something that I will always relate to El Salvador and I plan on passing pupusas down to our children.
Loroco with cheese is definitely one of the most common ones that I’ve seen consistently. Bean and cheese is also pretty common. But the type I really love, and takes a lot of time but worth the effort, is chicharone with beans and cheese.
When I make chicharone I make a huge batch and portion it out to freeze and use later. Especially during this time of year.
Thank you for sharing this recipe in the video and I’m glad you got to try a piece of El Salvador.
This is one of my favorites. Such a tear jerker. Would be fun to do an episode of dishes people made in college to save money that they still eat today.
Indomie & fried rice 😅 staples of college students worldwide
@@melodyleong YES!
@@melodyleong mine is broke ass cheesy bean dip. doubles as broke ass burritos.
This makes me slightly homesick just watching. I'm not from any of the places in this video. I'm from Ohio and I only moved 4 hours away last January (Cincinnati to Cleveland) but now I want to make Borscht because my Polish dad used to make homemade egg noodles. Basically the only time he ever cooked lol but I always had fun with the flour in the kitchen with him the times he did cook.
I'm from Cincinnati and moved to Alabama and I miss Skyline and goetta.
You put noodles in your borscht?
@@charleshodgdon6168 I do! That's the way I grew up eating it, the way my dad makes it. He'd make spatzal-like noodles to put in the soup. He'd also fry up some kielbasa to throw in there too
Hello fellow Ohioan! *Waves* I'm in Columbus! :D
Columbus Ohio in the house 😁
My grandma's family made Colcannon. Buttery bowl of mashed potatoes topped with cooked cabbage and sausage. Just melts my heart. To be eaten tucked in warm, preferably by a fire. 😉
1:05 - El Salvador
4:43 - UK
9:32 - Panama
13:43 - Brazil
18:23 - Argentina
You should totally come out with a cookbook of everything you've made, including the countries and the people that recommended them. I'd buy that in a minute. It would be so cool to find recipes from so many different cultures in the same book!!
I want it now
I love the idea of this video. So wholesome.
Episode idea- What would you make for a date?
ok i am filming next weeks episode and i literally say this in the episode!!! Great minds think alike!!! Maybe with Valentines day as a little gimmick!?!?
@@BerylShereshewsky Yass!! That would be a perfect video for Valentines Day!
💡
love this idea. I literally have a recipe nick-named "Boyfriend cookies"
I'm from Buenos Aires, and when I read the theme of the video and saw Argentina in the description I KNEW it was pastel de papa. It's beautiful that you got to try it in that weather; the only one that cozy for an autumn or winter lunch that I can think of now is guiso de lentejas (lentils stew). You REALLY should try it.
There are some VERY divisive controversies around pastel de papa in Argentina: raisins or no raisins (I'm team no raisins); olives or no olives (I'm team olives, no matter what food we are talking about); and two layers of potato or just the top (I do not care).
And yes, it is indeed inspired in English shepherd's pie.
Team pasa de uva for me. In my pastel de papa and empanadas.
I don’t know if this is just me because I’m garbage at estimating quantities, but to me pastel de papa is basically something I make with the left over filling from empanadas (team raisins and olives!) I think Beryl used kalamata olives in hers, which I’ve never done before, but it’s a great idea :)
@@priscilajmarquez46 You're wrong, but I respect your opinion. (?)
Democracy!
@@ImmaLabRat It is a great idea indeed! Do you guys like guiso de lentejas? If so, help me get Beryl to try it. =D
Vamos pastel de papa todavía! Team "no raisins". Mine has a division on the tray: with and without olives. My family recipe asks for bechamel sauce (salsa blanca). It's delish! I usually make it when I have Argentinean friends over.
It's self torture to watch beryl's videos when you're hungry 😅
Bolinho de chuva is one of the best things ever!!! Only thing I'd add is that they're usually rolled on a mixture of sugar and cinnamon, instead of topped with confectioners sugar. Honestly, the bolinhos are almost an excuse for sugar/cinnamon for me lol
ohhhhh that makes sense!!!!
I guess is the Brazilian version of buñelos de banana from Argentina, where I'm from. I live in Canada now and I make them every now and then. Also the apple version.
@@pm1660 To be honest, yes they are a huge excuse to eat sugar and cinnamon, but they're soooo not supposed to have bananas LOL well, I at least don't have this tradition. Bonus information: eggs and milk can 100% be replaced with just plain water. Saving money going vegan who'd guess that huh
@@elisaninis I don't use cinnamon because I don't really like it, I use vanilla essence instead. You should try the apple version. Is great too. Also, thanks for the tips.
Yes! And another thing I'd add. You gotta have them with a cup of coffee. It just goes together! Lol.
Hi Beryl,
I'm from the Maldives and one of the dishes I make when I feel homesick is Handoo maa, we make it by mixing onions, rihaakuru ( a tuna sauce that is super thick & rich) Desiccated coconut, scotch bonnet , lime juice & puffed rice. If rihaakuru is not available you may use canned tuna in oil. would be great if you can include that! :D
I was born and raised in Puerto Rico. I lived in MA for over 20 years, and I never stopped feeling homesick.
So I came back home! ☺️
Hello from 🇵🇷 Puerto Rico 🇵🇷
Some of us are MEANT to travel the world and see fantastical places!
... and some of us already found the most fantastical place where we were born.
The tiddly oggies remind me so much of what we called rolly pollies. Every year on the day before Thanksgiving I went to my grandmother's house with my mom to help her make apple pies. After all the pies were done (we usually made about 15 pies), we'd use the rest of the dough to make rolly pollies which we filled with butter and cinnamon and sugar. Then we'd all sit around the table and eat them feeling so exhausted but accomplished with a cup of tea.
This show really hit home because I just had a huge fight with my mother because I moved away to a different state and she feels like I've abandoned her and my family but I'm just trying to live my life. I feel homesick and like I never want to go home again all at the same time. Seeing all those people talk about home makes me want to try to mend things. Thanks Beryl!
I'm totally trying that next time I make them that sounds AMAZING!
feel hugged! take care✨
My mom and my best used to make the same thing. My best friend's mom's health is starting to fail, and that's been hard. I need to make some for her, and my friend.
My family made the same thing only we called them roll ups.
Though I loved the Salvadoran dish inclusion, those pupusas needed the traditional tomato sauce to go with them. Mozzarella is not the most flavourful cheese as the traditional one is Quesillo and is very salty and much more stringy. If you can't find the traditional cheese (you can also use Oaxacan cheese if you come to find it) try mixing fresh mozzarella with feta. I find it ads more flavour.
Loved the Michael Scott bit ☕️😅“how the turned tables have…”
Ahhh yes I love when people get my references 😎😉
That’s what I’m here for!
Yay!!! Finally someone is exploring Panamanian food!!!!! ❤️❤️❤️❤️ I'm a Panamanian African American and am so happy to see our food getting recognition! ☺️
Beryl, if you made a cookbook with sections based in the same way as episodes I would buy immediately. I love watching your videos but I also like to have the recipe tangible and right in front of me. Thank you for your time and for making these videos. I love to cook but I don’t have family recipes or the type of connection to food as some other people so when I make the dishes you feature it feels like I’m receiving love from families all over the world. ❤️❤️
Salvadoran here and I don't think I've been this excited about seeing our national dish represented
As a Brazilian, I'm so happy about the representation of Brazilian food in Beryl's channel! I also LOVE bolinho de chuva
Does everyone makes it with bananas? I never had it with bananas, and I don't think I would ever hahaha
@@elisaninis eu também nunca comi com banana kkkkkk
@@elisaninis I have never tried with bananas either (I'm from São Paulp) but I'm definitely open to trying it
This really hits me. I live in Portugal but am from the USA. I cannot say I have one home as my dad was in the military while I grew up, but I call Colorado/Pacific Northwest my hearts homes. If I was to make a dish that brings nostalgia, it would be pancakes... 🥞 Not much was consistent in my life except for the Saturday morning breakfast which was those fluffy cakes with bacon and tons of maple syrup. I am salivating to think of it =) Great topic and video, love watching your channel. I do find it interesting that so many ppl see fried/baked bread to be their homesick food 🍲
I think pancakes would be one of my dishes too. And like that one guy said it was the whole process of making them and hanging out together with my mom.
Thank you for sharing such an intimate moment of rainy New York with us Beryl! Ummm, my toddler is really picky!! So I wondered about "Foods for Picky Kids!" I thought it would be fun seeing those particular dishes. (Not outsourcing my parenting, *cough*...)
hahahahha
Ooh I love this!
Elizabeth if I may. I find it helps if you Let them eat with you on the dining table. They will make a mess but cleaning it is better rather than running round them. I give food silly made up names or a weave fun stories around them . Make things colorful. I mix beetroot puree, spinach puree etc and knead the dough. I have gazillion cookie cutters to give food fun shapes. I hide healthy food in fun foods. Like I make berry smoothies with a little bit of cauliflower or almond, banana, date smoothie with flax seeds, sunflower seeds etc. fruit ice lollies are a life saver in summer. I squeeze a variety of fresh fruit juices add maple syrup or honey, mint etc and freeze them in moulds. I shamelessly bribe my daughter with them. You could make sport of the food for instance add fruit pieces or raisins in the ice lollies and have a race of who finds the most pieces, who finds odd shapes etc. I hope this helps.
You all had me in tears. The memories of food intertwined with family is what makes it so special. This made me decide to make my grandma's sauerkraut for New Years. Thank you! ❤
Gustavo had me crying. When i moved out i never tthought i would miss my home as much as i do. Not because i don't love my sister or my parents, its just that i thought it would not be that great of a deal. And the first months were horrible. Having to deal with all my problems alone, having noone around me i could share my excitement with when i finished another picture or sitting in the kitchen at 4 am with my sister and just talking the night away - i did not know how much i would miss my family for those little things. We do not have this special dish i connect with my family but i tend to prepare one of the things we ate more often like Königsberger Klopse (i will search for the translation later). Feeling homesick is one of the worst things to get sick from imo because you cannot just take a pill and sleep it out Sometimes even calling your parents or yu sister won't do the trick. You would have to go home and thats something that makes adulthood so hart sometimes - you cannot just go home because you feel like it. and so, having a dish that can bring home to you and wrap you in the love you and your family feel for each other is something incredible precious.
💜hugs
@@BerylShereshewsky Thanks dear
I'm Dutch and my dad loves making oliebollen. He wasn't started making them yet this year, but the oliebollen season is nearing, and he mentioned them today. He also loves bananas and experimenting. I am going to tell him about the banana fritters I'm sure he'll love them!
we have something similar to oliebollen in Indonesia, it‘s called „roti goreng“ (literally translates to fried dough), some people also enjoys it with powdered sugar. It‘s one of my grandma‘s favourite snacks - she used to call it oliebollen too, because she grew up during colonial times & more people used Dutch phrases back then. Now that oliebollenkramen starting to pop up (at least in Amsterdam 😅), I‘m going to grab some for myself!
It really sounds delicious banana oliebollen! With rum soaked raisins called boeren jongens = farmers boys in the Netherlands. With powderd sugar of course!
When you dip banana in oliebollen batter, you get 'bananenbeignets'. We always had those with apple beignets together with oliebollen on New Year's Eve.
I love my Oma’s Oliebollen recipe and used to love it when she made them for us. Sadly she has now passed, however she gave me her recipe, we have added sultanas and chopped apple and they are soooooo delicious.
@@katherineandini5962 my late grandma also calls it olliebollen XD
Her father (my great grandfather) was Dutch (or half-dutch, I don't remember anymore) so she also knew it by its Dutch names....
I think this is the best video of yours I’ve seen. The feeling of home transcends time and place and what clinched it was seeing outside your window. There’s nothing quite like eating warm, hearty food hugs when it’s pouring down outside. My mum used to reheat a can of tomato soup and serve it with toast for us as an after school snack when it was pouring down. It always made me feel so loved and welcomed home.
Yay, Panama at last! 💜 Every time I watch one of your videos, Beryl, I think to myself: next time, I'll send something, just because Panama is never represented anywhere... until now! Thanks, Stephanie! Hojaldras are the perfect dish for this video on homesickness. Also, Beryl, you made quite well! I can never get them to turn right. 😋
Yay! So awesome to see Panama represented!!
This is so wholesome. I suddenly feel homesick watching this episode.
Thank you so much Beryl, it was a really awesome opportunity! I really appreciate that the video felt much less awkward than when I recorded it 😅 Also, I am super embarrassed that I forgot to mention curtido! It is a quick picked cabbage slaw that really helps offset the heaviness of the pupusas, a total must in my opinion!
Hojaldras!! I was so happy to see Panama in your video description. I kind of stopped everything I was doing to watch your video. Fun fact about hojaldras, there is an internal dispute among Panamanians over how to call this delicious dish. Some call it hojaldres, hojaldas, or hojaldras. It pretty much depends on where did you grow up. Thank you Stephanie for representing 🇵🇦!
The banana fritters reminds me of the delicacy my mom used to make at home when we were kids. This is very famous in Southern parts of India, mainly in Kerala and Tamil Nadu. We call it PAZHAM POORI which is literal translation of Banana Fritters. I totally agree how we all have so much in common yet unknown.
Thanks for including one of us again, El Salvador🇸🇻 hardly gets any representation, but when we do you can bet we’ll mention our addictive pupusas haha! Always so happy to see other Latin American countries being included too, especially in Central America:)
This episode really hit home for me. I just moved from Montreal where I lived most of my life and I moved to the East coast of Canada and I have just walked through my new empty house and a wave of homesickness washed over me. I hope once my things arrive and I cook my favorites it will feel like home.I love the passion these people have for their culture.
Thank you for featuring pupusas, you made the cutest ones! My mother makes the best pupusas, and it's truly a dish that reminds us Salvadoreños of nuestro pulgarcito
Hojaldres! Several years ago I moved to Panamá from Manitoba, Canada. The first time I had an hojaldre I was reminded of Mennonite rollkuchen which some friends introduced me to. In the beginning everytime I ate one I fondly thought of rollkuchen. But overtime I have learned to love hojaldres with their bowl-like shape perfect for the hotdog salsa. (Although I sometimes make the salsa without the hotdogs 😄). And not mentioned in the video, sometimes it's topped with a cheese slice which melts right into the hot hojaldre. 🤤
I love pupusas! ❤️ My fiancé is Salvadorian and introduced me to them. They are such a comfort food because of course they are soooo delicious and warm. But they also remind me of him and his family and the memories we’ve made together. Bean and cheese pupusas with a cold cola champagne are my favorite 😋
The banana bolinho is literaly called "Jumput" in my home town or in other part of Indonesia called "Pisang Goreng Madu" which translate to honey fried banana, the difference is only the sugar is partly change for honey.
Buñelo de Banana in Argentina and we also have an apple version.
The Dutch Oliebollen she was talking about, also come in an apple version.
@@nellekeglansdorp1595 I like both 🤤
Thank you so much for giving me the opportunity to share what I love, it's bizarre to see myself in one of your videos, but I love that you tried tiddlyoggies!!
The minute you spent putting yourself down for not being a star Baker, don't OK? I think the simplicity of these would be lost on bake off or similar, and as long as they taste good that's all the matters, yours look very similar to mine tbh, I think maybe only grandmother's can make them look better 😂
One thing I would say is if you think you want the pastry crisper throughout you can make the pastry strips less wide and then they'll cook quicker and be crisper!
I'm glad you liked them in the end though! And I can't wait to try others recipes in this video 😍
Beryl, through your channel I am slowly traveling around the world one meal at a time, for a person who has shut themself away from the world since covid first began two years ago, it has been a wonder, and truly is helping my depression and anxiety and stress. Thankyou Beryl and everyone who has shown me a window into their life
So happy to see you're still on UA-cam. With the demise of GBS, I thought we would never have your enjoyable, 100% positive videos available in the future. So glad I was proven wrong.
What I'd GBS??
@@Nevermadeart Great Big Story, where Beryl worked before they closed.
Wait why, it used to be my favourite channel on UA-cam. I remember watching beryl's video on how she got the job and I wanted a job like that so bad once I watched that video 😭
Pupusas!!!!!! Yay!!!!!!! My husband had never tried them. We got married and I completely turned him into a pupusa lover. Haha! Love it! Thank you for this video, my heat and emotions needed it today =)
Watching this video made me tear up so many times! The homesickness, especially the homesickness when you're not even entirely sure where to say you're "from", is such a powerful concept/feeling
I immediately thought of my mom's Kazakh Plov when I saw the title. I live 4000 km away from her, and whenever I am home sick I make either that, or when I want something really labour intensive, homemade Pilmeni with broth and sour cream.
Hi Beryll, I have been watching your videos since the pandemic and I have been a subscriber ever since. I am Gregg from the Philippines, but in the Southern main island called Mindanao. Typically most Filipinos I've seen from your videos are from the Northern main island called Luzon so I would like to take one for the team in Mindanao. The dish that I make when I am homesick is "Inun-un" [i-noon-oon]. My hometown is located in a Province called Lanao del Norte but I am currently living in Cagayan de Oro City, which is a good 5 to 6 hrs bus ride if traffic is not bad. Inun-un is a savory and sour fish stew that is just a prep-dump-boil-forget type of cooking. You can use any kind of fish that can fit in a pot but my personal favorite is with Bangus [ba-ngoos] or milkfish. It's a really bony fish, I know, but the meat is so delicate and the fish belly with it's plump fish fat is my favorite part. You just need at least 3 cloves of garlic (the garlicy-er the better), a shallot, a small nub of ginger, a green chili (optional) and pepper corns as your aromatics. Don't bother chopping the garlic and ginger, just smash them flat. Then you get your fish of choice, chopped to one-person-per-slice sizes, and your veggies like okra, eggplant and bitter gourd (optional) chopped to large bite size pieces. Then you season it with salt, vinegar and MSG depending on how salty or sour you want it (I personally like it very sour and salty). You place everything in a cooking pot, put the lid and place over the stove on medium to high heat. Wait until the fish and veggies are cooked and serve over the rice of your choice. This dish reminds me of home and my mom's cooking because this is the only dish that she makes that really makes me happy and eat a lot. Whenever I get home from the city for a short vacation, this is the dish that I come home to and I wouldn't change for anything. I treasure this so much that at the time when I was younger and our family didn't have much, I specifically requested this for my birthday and nothing else. I hope this reaches your interest, Beryll. Thank you for your inspiring and entertaining videos. From the Philippines, Gregg.
Ok Gregg, deal! Email me? BerylShereshewsky@gmail.com and put Filipino Homesick Dish in the subject so I know what you are writing for and I'll send the production guide!
so the tiddily oggies, my family always makes them with cheese and marmite and you do eggwash them :D as you normally always have eggwash left over from what you used the pastry for :D though we always shaped our differently, we would roll each end inwards and they would meet in the middle, that way it cooks more evenly :D
Hi Beryl! One tip: after you fry the bolinhos de chuva you should roll them in a plate with a misture of sugar and cinnamon until they get completely covered. Not just sprinkle on top. Believe me, it tastes so much better. Another pro tip: some people fill them with dulce de leche. Its not mandatory but it tastes AMAZING.
This comment section on bolinho de chuva can't stop amazing me.
Bananas??
Doce de leite??
Are we even from the same country????
Just to show how many variations we can get on the same dish even on the same country xD
Well this is lovely, next plz try rice dishes from all continents across the globe!
From Brazil here and used to live in NYC. I worked with some El Salvadorians and LOVED pupusas!!!! I HAVE to try this recipe! Let's see if I can make them...
Try to get some authentic cheese. Mozzarella is not traditional. It's Quesillo or you can also replace it for Oaxacan cheese
My mom would give me two or three hojaldras as a quick handheld breakfast when I was a little kid. You nailed it, it definitely brought back memories of home. Thank you for showing my country 🇵🇦 and for the warm feelings this morning.
17:03 - 17:35 Beryl's reactions to the drill had a lot of Thomas the cat from Tom & Jerry vibes.... These portions you leave unedited makes your content so wholesome.
hahah it was making me laugh while editing and I assume we all have the same bar for humor at this point right haha also...NYC filming not eassyyyyy
@@BerylShereshewsky all I can say is I'm enjoying it. Let the humor be ever so great
"Feeling homesick is just the realisation that there is love in places you never thought before", this is my life rightnow!!
This episode was special. This whole community you have brought together is so special. You should be proud.
Always love waking up and watching Beryl trying new things. Christmas is coming up, which means Christmas baking has begun. If you haven’t tried them already, you should try Nanaimo bars. Love from Canada 🇨🇦
I love those! Hello from a fellow 🇨🇦
My favourite! 🇨🇦
Not Canadian but loved it when Canadians would bring Nanaimo bars
The story which said Stephanie was so heart warming, all of the episode is!
The Girl from Panamá made me cry, so sweet, this is really a wholesome video, loved this so much
LOVE PUPUSAS!!!! I hear a tip on getting the perfect texture is to make them the night before frying them. She was an El Salvadorian herself and made them for us every week. She'd take our orders and bring them in and I would bring my hot sauce! The refreshing and tangy cabbage mixture with the mild and fresh tomato sauce cuts the richness of the fried meat, beans, cheese, and dough. (If you have the "mixtas". The chicharrones are delicious as well). You made the more traditional size but in lots of places they're four times bigger or so, so definitely check to see what size you get. Everyone should try them. They're so different than just tacos or burritos and very addictive!
This makes me so proud, I'm also a panamanian that lives abroad and I also make this when I'm feeling homesick 🧡
Just lovely! Potatoes are an immense source of comfort. Thank You for bringing so many people together.
The tiny pastry reminds me of one my English grandmother use to make with leftover pie crust. She would sprinkle it with something sweet like sugar and cinnamon, then roll and bake. I smile. 🙂
I know the pupusa recipe you made was supposed to be quick and dirty but I feel like you should try the more time consuming version. It's soo good, and worth every ounce of effort and energy. I remember whenever we wanted some my sister and I would take turns grinding the chicharron with a hand cranked meat grinder. We'd be sore the next day enjoying pupusas with curtido. And the curtido too needs time to ferment a little for optimal flavors.
ooph i mean yeah sounds like it would taste wayyy better but maybe better for someone closer with the dish...and with a working stove haha
@@BerylShereshewsky buy them. They're better from experienced old ladies, and that way you'll taste more flavors.
This was lovely and got me thinking. We have a traditional bonfire night dish in England called Gray Peas and Bacon. It is very specific to the Midlands , actually to be accurate, The Blackcountry. It’s a thick pea ( grey ), onion and bacon Stew. Good Grey Peas and bacon can be spread on bread like a paste. You serve it with crusty, butter soaked bread. It very warming and sticks to your ribs, and takes two days to make. I make this when I miss home. It reminds me of being freezing cold, out in a Smoggy Bonfire night with my family. We live on the other side of England now and it’s that one dish that takes me straight home 🏡 ❤️
How interesting. Another dish in the UK that i have never even heard of. Learning lots 🙂
I really want to try to cook this!!!
@@joem2130 hi there! So I’ve looked and you can get these peas from Amazon. They are either Carlin or Gungo peas.
The recipe if anyone wants it is thus:
Soak peas overnight in water. I usually fill my largest pot halfway with peas and then fill to the top with water.
Next day rinse off the peas and change the water.
Turn on the heat and bring to the boil for an hour and a half. Check often as water can evaporate quickly.
Chop a large onion and fatty bacon.
So I use bacon bit’s or pancetta simply because as a child I hated wobbly fatty bits.
Drain peas. Set aside
In the large pan cook your bacon and onion together until your satisfied with how they look. I like my bacon crispy.
Add the peas and enough beef broth to cover completely.
Cook again for an hour and a half.
It’s now really up to your taste after this. Simmer till you get the consistency you like. Again keep your eye on the liquid levels.
Serve in a bowl with lashings of pepper and in Lanarkshire they add a squirt of malt vinegar. I really like it this way.
As usual, with stus it’s even better the next day.
“ get it daan ya wazin” as they say back home xx
@@lyndseycooper7977 wow!!! Thank you soooooo much for this response! I looked at a few videos online and there seemed to be lots of arguments about the correct recipe so I'm SO EXCITED to hear from you! I will be cooking this as soon as the beans arrive and I'll report back! Thank you!!!
@@joem2130 yay! I’m so glad. Yes, it’s very a territorial dish. Everyone’s Mom/ Nan made it best. 😂
I do hope you like it. Looking forward to hearing your results 😊
This episode touches me. I live in the USA very far from my home. I always make my grandma's recipes when I'm homesick. I love the stories. 👍😍
The tiddly oggies remind me a lot of "snails" my mom would make with the leftover pie crust around thanksgiving. She'd put cinnamon and sugar in the roll and bake them like that. They were always a treat!
This channel was a recent discovery for me and it honestly brings me so much joy. Thank you Beryl!
Yay welcome!!!
THANK YOU FOR INCLUDING A SALVADORAN DISH TODAY
Beryl has the best channel on UA-cam. This community is the loveliest ❤️❤️
i think that something everyone loves regardless of where you're from is eating something warm and comforting while watching the rain
For me homesick foods would probably be hot chocolate that my dad would make me as a kid, from when you were playing outside in the cold and it would be so fun that you played until it got dark and when you came in there was a cup of hot cocoa waiting for you and knowing how he took time to make it homemade on the stove too. I feel like homesick foods just bring warm memories and it’s so nice to see what that means for everyone.
Aw I love this! 💜💜
Yes! Pupusas from my beautiful El Salvador!!! Thank you ❤️❤️
They look absolutely amazing and I sure as hell will try them ^^
Not me crying listening to everyone’s connection to their dishes 😭😢😭😢
Pupusas are SO freaking good. They are one of my favorite foods.
Argentinian living in Australia here, literally crying while you were making the pastel de papa hahhaha. Home sickness cause the most weird situations hahahha thanks for this!
I think it would be really cool to see some easy work lunch recipes. It’s tricky to find creative ways of cooking that travel well, so I almost always default to veggies, hummus, and crackers. I would love to get some new ideas.
Every single person's commentary on their dish made me want to cry 😭
I am from the US but live in Germany and one that really always reminds me of home is chicken and dumplings. I remember sitting on the counter helping my grandma form the dumplings and leaving a little thumbprint in each one before plopping them in a big pot of chicken soup that would get thick and creamy from the flour on the dumplings. My mother-in-law made it for me the last time I was in Oklahoma to visit. It always takes me back.
My family also makes hojaldras (you can also call them hojaldres) and we add cheese and ham to make it savory
The masa dough is similar to my moms version of Colombian arepas, she just doesn't stuff hers though she usually puts whatever she wants to eat with it on top (things like avocado, queso fresco and meat).
I was thinking the same, but the arepas I have eaten are stuffed like the pupusas.
I think that all of Latin America is connected to each other via arepas/pupusas
I love how excited you are over the rain. Your joyous, innocent love of the little things in life is invigorating.
I'm 52, and I love the comment anything made from your grandmother is good. It's is what it is.
Love this! Cottage pie is actually one of my homesick/comfort/cozy foods so I definitely want to try its Argentinean cousin now. My other staple is just Yorkshire pudding with a good hearty mushroom gravy, I always feel more connected to my dad and his side of the family whenever I make it. Normally I will make a large sized one as a full meal, but if I have to spend the holidays on my own again I will definitely be whipping up a batch in my muffin tin - the way we always have them to start our Christmas dinner.
EL SALVADOR! 🙌🙌🙌🙌 So glad to see it featured! My favorite part of the pupusa dish is dipping them in the tomatoe sauce. I was sad to see you didn't have that. In my opinion it's essential. :)
For anyone wanting to make some here in the States, half mozzarella and half Monterrey Jack cheese will most closely approximate what you'd get in El Salvador.
Thanks again Beryl, I was super excited to watch this video. Great first try at making pupusas!!❤️
Salvi here! Pupusas are the best. There are so many combinations. Glad you enjoyed it.
Potato pies (just like empanadas) are different in different regions of Argentina. In Mendoza we eat it with a crust, no raisins, but we do put olives and boiled eggs in it. The most singular thing about our version is that we sprinkle cinnamon and sugar on top of the potato puree, wich is often sweetened by sugar also. So good. Great video.
Oh this was an epic episode. It made me nostalgic and a little homesick in a good way. I thought of my BaBa and the krustyki she would make for me but mostly I’m homesick for my moms frybread with some chokecherry jam.
That last dish looked absolutely delicious and I think today would be great because it was the first snow for the season were I live. It looks perfect for today. Everything looked great Beryl. I think you probably bake better than you give yourself credit for lol.
I love the poem about home that the Panamanian girl quoted, I 100% agree! My daughter’s mother in-law is Salvadorean, and the first time she made me pupusas, they immediately felt like a homey, comfort food to me! Beryl, I’m obsessed with the orange shirt you wore in the Tiddly Oggies video! Can you tell us where you got it? I do have a submission, Eggs à la Goldenrod. Can I still film it and send it to you? It came from my parents’ family farms in the American Midwest, although I’m sure they found it in their second Bible, aka the Betty Crocker Cookbook.
You can also look up for the song Patria by panamenian singer Rubén Blades❤ it evokes same feeling.
It is a simple recipe but my grandma would make "vegetable pizza" for all of our social gatherings and it is now my go to when I want to think of home or share a fun snack with friends
I loved all of the videos but, come on, Gustavo? How charming was he, I just adored him. Beryl I love the confidence you have when pronouncing the names of the dishes. Also, thank you for recording the rain. It's so special when you include an unexpected moment, it's like we're all at home with you and I just love the rain.
everybody's stories are so beautiful and heartwarming
Now Im craving my moms cooking!!! Im so grateful I am able to come back home for Thanksgiving!! Even though people traditionally eat turkey + potatoes + other side dishes, I always request that we eat traditional chinese food cos Im not able to have that living on my own!!
My first year away from home, i told my mom i didn't want "american" food for Thanksgiving, i wanted real mexican food. I'm talking pozole, enchiladas, sopes, you name it. I moved to a city where "mexican" ment burritos and it tooke me ages to find where the real food was at. That was the year mom admitted she doesn't even like turkey
As a panamanian mom I approve your hojaldras 🙌💖💖. They are such a staple that every family has it's own recipe with little tweaks. And the hit dog stew is the best way to eat them
I love how Beryl enjoys every little moment , how expressive and full of joy 💕 .It''s not just the food or the new recipes you bring to the table , it's you ...watching you makes us all happy !