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How Does the World Eat Butter?

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Beryl Shereshewsky

Beryl Shereshewsky

Күн бұрын

Пікірлер: 1 300
@BerylShereshewsky
@BerylShereshewsky 5 ай бұрын
Check out my new show on PBS here! kzbin.info/aero/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
@Charlzton
@Charlzton 10 ай бұрын
These videos are getting butter and butter
@pragawa
@pragawa 10 ай бұрын
I'll feel so much butter if Beryl continues with this series
@pragawa
@pragawa 10 ай бұрын
Hehehe
@christianhansen3292
@christianhansen3292 10 ай бұрын
and butter makes your hands buttery smooth. no ands or buts about it. land o lakes or kerry gold? yes
@catladynikki2024
@catladynikki2024 10 ай бұрын
😹😹😹
@juliegilleland7947
@juliegilleland7947 10 ай бұрын
😂😂😂😂
@elijahh2220
@elijahh2220 10 ай бұрын
"I've never known anyone else to make these, unless I gave them the recipe" made me think about how much Beryl is spreading peoples' personal and family recipes. It's really neat how something that somebody came up with, and is maybe only ever made by them, can get submitted to the show and then be cooked and enjoyed by so many more people. That gochujang and peanut butter pasta sauce from some episode I make all the time now.
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
I agree it literally warms my heart
@doggy1740
@doggy1740 10 ай бұрын
What episode is that? That sounds amazing
@CricketsBay
@CricketsBay 10 ай бұрын
The video with the gochujang and peanut butter sauce is called 10 Ways to Eat Pasta from Around the World. Beryl made it about a year ago.
@crin28
@crin28 10 ай бұрын
Seriously! I’ve made the Turkish eggs multiple times. 😊
@MasoudAlmamari
@MasoudAlmamari 10 ай бұрын
​@@BerylShereshewskyانشري حسابي في وصف قناتج الحين وردي كلميني🙄🛎
@Iranda_
@Iranda_ 10 ай бұрын
I have a very distinct feeling that Beryl is doing more for world peace, co-existence and cooperation than the entire United Nations.... Beryl, You deserve a medal!
@fahadazom7348
@fahadazom7348 4 ай бұрын
I agree with you... a lot of tume i see dishes from a very distant parts of world and i see similarities between different cooking techniques, ingredients and name of dishes and it makes me think how similar we are...in addition glimpses of lives of the recipe submitters also feel so peaceful and unitizing....
@pollypatent861
@pollypatent861 10 ай бұрын
Ohhh we need a second part! I immediately thought of Butterkuchen, the German Buttercake which is completely different to the Dutch Boterkoek. It has been always the favorite cake of my Grannies and my Moms, and is a staple on every traditional German Kuchentafel besides Frankfurter Kranz. It is a flat cake, made out of a yeasty wheat dough, with little puddles of butter on it, and when out of the oven, coated in sugar (the dough itself is not as sweet) so it gives a crunchy texture to the fluffy, buttery cake. They are usually baked as multiple trays, and the next days, when it becomes a little bit dry, my grandma used to dip it (stippen) in her black coffee. I prefer the cake fresh out of the oven, when it’s still a little bit warm 😊
@Nemshee
@Nemshee 10 ай бұрын
Ohhhh Butterkuchen, the 2nd best reason to donate blood. 😅
@corvuscorone7735
@corvuscorone7735 10 ай бұрын
That is one perfect sheep. Doesn't get any butter than this. Except for butter tea.
@CricketsBay
@CricketsBay 10 ай бұрын
Butter Tea and hot buttered toast is the most amazing thing ever.
@knownothing5518
@knownothing5518 10 ай бұрын
This channel is just such a happy place, I don't know what I'd do without you being there to delight us with your work and such an amazing attitude to food that I can only relate to! You make me jolly and excited with your joy and excitement!
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
🥺🥲
@mkh8076
@mkh8076 10 ай бұрын
You maybe mean 'evaporated milk' instead of condensed milk. Evaporated milk is unsweetened. Love the videos, thank you!
@yomintyfresh
@yomintyfresh 10 ай бұрын
This is definitely it. In Germany, there's sweetened and non-sweetened condensed milk and both of them are produced through evaporation. :)
@liftordietrying
@liftordietrying 10 ай бұрын
You make condensed milk by evaporating the water content. And since we Germans are rather particular, we simply call it what it is. Condensed milk is not sweet, because it just has water evaporated, but you can easily get sweetened condensed milk here as well, we just call it "gezuckerte Kondensmilch" or sugared condensed milk. In Germany we love giving things long and self-explanatory names :D
@srice6231
@srice6231 10 ай бұрын
I was thinking the same thing!
@chandrasunny
@chandrasunny 10 ай бұрын
Yes, very available in the USA
@graciekinnaman849
@graciekinnaman849 10 ай бұрын
@@liftordietrying in the US, we have different names for them. Milk that just has the water removed is evaporated milk. Milk that has been evaporated and sweetened is called sweetened condensed milk which most people shorten to condensed milk. It's not to complicated conceptually but everyone leaves off the sweetened part which gets confusing and most people talk about these by calling them by their brand name equivalents like eagle brand or pet milk which makes it a lot more complicated.
@Gracie.Gardener
@Gracie.Gardener 10 ай бұрын
Former Canadian Mennonite here! Thank you for including butter tarts. They were an important part of my youth, and oh so delicious.
@misslauren881
@misslauren881 10 ай бұрын
Me too, *high five* lol
@jloewen855
@jloewen855 10 ай бұрын
Me too too! Lol But as she was making them I was yelling Add Lots of Raisins!!! And I have never heard of adding maple syrup… but I guess every region has its own twist.
@EmilyGOODEN0UGH
@EmilyGOODEN0UGH 10 ай бұрын
Sounds just like chess pie/ brown sugar pie/ pecan pie.
@j2174
@j2174 6 ай бұрын
They are not specifically Mennonite though. Butter tarts are from Eastern Ontario, Canada.
@j2174
@j2174 6 ай бұрын
@@EmilyGOODEN0UGH Nope.
@kimberlywhalen1185
@kimberlywhalen1185 10 ай бұрын
The dough sits overnight in the fridge to let the gluten relax; it makes the crumb tender once baked. 😊
@abracadaverous
@abracadaverous 10 ай бұрын
I age my cookie dough overnight. It's great for the texture as well as the taste. It gives them a noticeably deeper caramel flavor. If you can't resist a potential batch of cookies all night, try giving the dough at least four hours in the fridge.
@himbo_noa
@himbo_noa 10 ай бұрын
absolutely yesss, it makes such a difference! a lot of professional bakeries do this ❤❤
@danielconnor8516
@danielconnor8516 10 ай бұрын
It also makes the flour absorb the moisture from thw butter, which makes the cake chewier and tastier. I find baking cookies as soon as they are mixed tends to be crumblier and its flavour tends to be "separated
@himbo_noa
@himbo_noa 10 ай бұрын
yes, love me some chewy cookies
@lixykitty
@lixykitty 10 ай бұрын
​@@danielconnor8516 That makes sense! I have a boterkoek recipe that does not suggest refrigerating unless the dough gets too sticky after it is made. The end result is still good but it felt as if there was too much butter because it didn't seem to be fully absorbed by the flour. It seems the longer rest time in the fridge would yield more consistent and higher quality results
@alethealopez4475
@alethealopez4475 10 ай бұрын
Beryl, the opening skits featuring you and Asha are fantastic!! ❤😂
@naveena4879
@naveena4879 9 ай бұрын
I agree, I love them!! Such a creative idea 💡
@katiedid1983
@katiedid1983 10 ай бұрын
I'm a baker. I run a small bakery out of my home. The ONLY time I use unsalted butter is when I make swiss meringue buttercream. That is only because using salted butter actually makes it taste way too buttery. But other than that, I agree 100%! However, I would encourage yiu to still add salt to baked goods even if you use salted butter. The amount of salt in there is minimal and properly salted baked goods makes a HUGE difference in the flavor. I love your channel. Also, you don't give yourself enough credit, you're a good baker!! I mess up baked goods ALL THE TIME, still. It's the nature of the beast 😂
@lynnjones4609
@lynnjones4609 10 ай бұрын
I use unsalted butter in anything baked with yeast as the salt in the butter is an unknown quantity and the wrong amount of salt can affect the rise.
@melindagreen8639
@melindagreen8639 9 ай бұрын
Another baker here and I SECOND using salted butter + salt when baking. Also - great tip on the swiss meringue buttercream.
@carey5821
@carey5821 8 ай бұрын
Agree with you 100% Swiss meringue and croissant pastry are the only times I'll deviate from salted butter - most of the time the salt in the salted butter is so minimal that it only affects the most delicate of recipes .
@kamnakartik4678
@kamnakartik4678 2 ай бұрын
I totally agree! I'd say the only time I'd be careful about using salted butter is in India, because its SIGNIFICANTLY more salty than salted butter anywhere else 😅
@marcikuhn
@marcikuhn Ай бұрын
I came here looking for this answer, because I also refuse to buy unsalted butter and felt really represented by her. Thanks!!!!
@sinaain
@sinaain 10 ай бұрын
The sorted food channel had an episode where they tested bay leaves and although several,of them were sceptical in the end they agreed that they add something important.
@riverAmazonNZ
@riverAmazonNZ 10 ай бұрын
I learned to add bay when cooking basmati rice. Wonderful!
@KiraRagged
@KiraRagged 10 ай бұрын
team bay leaves represent!
@natashabeachy5159
@natashabeachy5159 10 ай бұрын
Came to say this if no one else had yet 😊
@JemicaM
@JemicaM 10 ай бұрын
Yay! Thanks for leaving this comment
@rdoshi2
@rdoshi2 10 ай бұрын
I was looking for this comment! Glad you mentioned it 🙌🏽
@TanyardTerrace
@TanyardTerrace 10 ай бұрын
Young Frankenstein 😍 your butter story reminded me of the way, Alton Brown told it in GoodEats ❤
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
yesss i am so happy some of you get my dumb references
@thehiphypnochick
@thehiphypnochick 10 ай бұрын
I just scrolled down to the first person who said Young Frankenstein ~ Yay for you!!
@KC-ip3uz
@KC-ip3uz 10 ай бұрын
It’s pronounced Fronkensteen!
@ChristyH-B
@ChristyH-B 10 ай бұрын
Roll roll roll in the hay!
@IanKramar
@IanKramar 10 ай бұрын
A little warm milk perhaps?
@AK-vg6hv
@AK-vg6hv 10 ай бұрын
So happy for the "Kochkaese" recipe😊 Thank you Steffi, from just over the border into Hesse, Germany!
@-skalli-
@-skalli- 10 ай бұрын
Hi😁 Then we are almost neighbors😋
@asherbeal8357
@asherbeal8357 10 ай бұрын
@23:33 Those are fighting words! Bay is a super important herb to many cuisines. Fresh American Bay is sooooo flavorful. Indian Bay is amazing, lots of dishes require it. I used to cook for a living. 🤓🤓🤓
@bridgetbrooks2504
@bridgetbrooks2504 10 ай бұрын
I cannot imagine beef stew without it!!!
@terrawolf3802
@terrawolf3802 10 ай бұрын
The antichef made a comment similar but then he got bored and made a bay leaf tea. It's subtle.
@aparnasherlekar4590
@aparnasherlekar4590 10 ай бұрын
Do a bayleaf episode, you may be surprised 😅
@asherbeal8357
@asherbeal8357 10 ай бұрын
@@terrawolf3802 for a second I thought you were talking about me 🤣
@asherbeal8357
@asherbeal8357 10 ай бұрын
@@aparnasherlekar4590 I wanted to suggest this idea. Tej patta and American Bay are so different. I could be wrong but Curry leaves are in the Bay family.
@annageiger7240
@annageiger7240 10 ай бұрын
What? You can melt Handkäse? I grew up maybe 150 miles south of Steffi, but I never had Kochkäse. I never thought of Kochkäse as cheese for cooking. I always thought, it is some kind of cheese, which is cooked in the process of making it. You can definitely eat Handkäse raw. Where I live, we marinate it in a dressing made of thinly sliced onions, vinegar, vegetable oil and, optional, caraway seeds and you eat it on buttered bread. Thank you, Beryl from New York for bringing new recipes from foreign cultures into my home. 😆😄
@-skalli-
@-skalli- 10 ай бұрын
You always learn something new😂 In Unterfranken you will find the Kochkäse Schnitzel in many Restaurants even😋 When i was little my mum and grandma used to make Handkäse at home. Actually its just strained and formed Quark with Natron and Caraway Seeds that's left to dry. So when are you going to make Kochkäse?😉 Best, Steffi
@franziskawiberny
@franziskawiberny 10 ай бұрын
I'm from Rheinhessen and my grandmother also makes Kochkäse regularly. We traditionally eat it with bread or any kind of potato dish. The dish you described is called "Handkäs mit Musik" where i come from. I love both dishes a lot!!
@charlieschon6549
@charlieschon6549 9 ай бұрын
Na sicher! 😁 Gibts in jedem Supermarkt (ok in Hessen!) im Kühlregal, kannst du aber auch einfach selbst kochen (schmeckt sooo gut, noch warm). Nehme Handkäse auch manchmal zum Überbacken und du kannst "chips" draus machen, wenn du ihn in dünne Scheiben schneidest und im Ofen kurz aufbäckst, dann bläht der auf. Sorry, ich lieb Handkäs und esse ihn auch pur als Snack hahaha. Vor allem Handkes mit Musik
@annageiger7240
@annageiger7240 9 ай бұрын
@@-skalli- OMG! Drown me in this sauce. I did it. I finally made Kochkäse. Since I am not too keen of caraway seeds, I added smoked paprika. This is sooooo good. Tried it with dark sunflower seed bread. To die for!
@annageiger7240
@annageiger7240 9 ай бұрын
@@charlieschon6549 Ich liebe den auch. War nur immer der Überzeugung, man kann den nur kalt essen. Ich wurde eines Besseren belehrt. Danke für deine Tipps. Noch mehr zum Experimentieren.😄
@ritav612
@ritav612 9 ай бұрын
Hey Beryl! Your butter tarts turned out EXACTLY the way they were supposed to! The sides are the way they should be, part way up the muffin tin, not tall, and rustic. Yours had the sheen and crackle on top from what I could see, and the gooey insides. I learned to make these in home economics class in the '70s (!) Vancouver. No one else (I think) mentioned to add dried currants instead of raisins, they're not as sweet, or sometimes nuts. But just plain like yours is the CLASSIC. Way to go, you are a baker!!
@lavieestunsonge4541
@lavieestunsonge4541 10 ай бұрын
I love that line “Stay close to the candles! The stairs can be very treacherous!” - Young Frankenstein Such a classic comedy! In the future, if ever you should a mustard video, I definitely enjoy “Poulet a la moutarde” from France! 🇫🇷
@moongloss9243
@moongloss9243 10 ай бұрын
I make bay leaf coughing syrup when I'm sick and it really helps to soothe sore throat and coughing. I also add it into stews, especially fish stew. There is a distinct flavour for sure.
@sbpierce9987
@sbpierce9987 10 ай бұрын
Hey, this Canadian is a Lazy Woman and for Butter Tart Squares, I just roll out the dough, smoosh it into a 9x12 (or so) baking pan. Pour over the filling, bake it and cool till just warm and cut into squares. Easy-peasy. Pecans or Walnuts are both yummy. Unsalted butter, well … But, BAY LEAF is essential!!!
@misslauren881
@misslauren881 10 ай бұрын
😮
@TheMimiSard
@TheMimiSard 10 ай бұрын
The best way of eating butter I know is on crumpets. I slice thin slices of butter and put them on freshly toasted crumpets, then spoon drizzle of honey over that. Salted butter is preferred.
@TheMimiSard
@TheMimiSard 10 ай бұрын
On salted butter? Yes! It is easy to just not put any extra salt in, and salted butter tastes nice! On bay leaves? jamie of the ANTI-CHEF channel posted a short where he made bay leaf tea to really see what is going on with it. The conclusion is something like a mix of pine and mint.
@moorenicola6264
@moorenicola6264 10 ай бұрын
Warm scones out of the oven with salted butter that melts into them is my absolute favourite. It's just so comforting!
@beckbeck5110
@beckbeck5110 10 ай бұрын
Oh, now I want crumpets 😢
@durrcodurr
@durrcodurr 9 ай бұрын
12:25 I'm from Germany, and my mother often made what she used to call "heaven and hell" which is potatoes and noodles, when she had leftovers of either from the previous day. It really goes with almost anything. Not sure if I already had it with cheese and browned butter, but sounds delicious! Also, about Kochkäse ( 7:45 ) : In Germany, you can find it pre-made in the cooling sections of grocery stores (not as good as handmade, of course, but still pretty good). Handkäse ("hand cheese", which originally came from manually shaping the cheese) is very popular especially in the Hesse region of Germany where it was invented. "Handkäs mit Musik" ("hand cheese with music") is another simple yet popular dish in which that cheese is served with vinegar, oil and onions. -- Butter cake ( 16:45 ) : My mom was a master in making butter cake, but hers was comparatively tall and fluffy and absolutely *drenched* in butter (she loved butter that much!), I rarely find ones that are as good as hers in the bakeries. I wish I had asked her for a recipe while she was still alive ( 😅 ).
@hycan4782
@hycan4782 10 ай бұрын
I grew up cooking with bay leaves from my grandmother's tree, and I can say that it definitely does add a beautiful herby bitter backnote. The ones from the store are just processed with heat to dry them quickly, and often very old, so most of the volatile oils that taste good have long since broken down. Half of a home dried leaf does more than half a container of the McCormick ones. If you ever find fresh ones, just hang them to dry naturally in your kitchen; decorative, smells great, and tasty too (according to my grandma they're good for keeping bugs away also, her farmhouse pantry was always stuffed with a small branch or two of them).
@heatherbalonlay2039
@heatherbalonlay2039 10 ай бұрын
Pastry secret, Beryl - cold, cold butter & ice water. Pulse only about 10 times and just as it comes together and then chill the pastry for at least 1/2 an hour before you roll it out. It's daunting but you can do it.
@jackspeer2127
@jackspeer2127 10 ай бұрын
I love to bake, just dont do much pastry. However every pastry recipe I have read included firm instructions to use very cold butter and ice water.
@zimithria
@zimithria 10 ай бұрын
Yes! Yes! Yes! To add a little more: with that pie crust (gorgeous by the way) feel free to mix it just enough to become a dough ball. If you see little lumps of butter that's amazing! You don't need to form gluten, so it doesn't have to be a homogenous mixture. You're baking is coming along so well Beryl!!
@jujutrini8412
@jujutrini8412 10 ай бұрын
Yes! And remember with pastry you need the barest minimal amount of handling as possible. No playing around with the dough - form a ball as soon as possible and throw it in the fridge.
@mickeyBtsv
@mickeyBtsv 10 ай бұрын
7:20 "condensed milk" in Australia sounds similar to your sweetened condensed milk (I make caramel by simmering it in the can) however the condensed milk for the recipe would be our evaporated milk which also comes in a can.
@nuclearseahorse
@nuclearseahorse 10 ай бұрын
Evaporated milk comes in a can in America as well. I agree, this is probably what the Germans are using since it is technically milk that has been condensed
@sammivd4763
@sammivd4763 10 ай бұрын
My grandparents immigrated to the US from Canada in the 1960s. My grandma made the best butter tarts. My mom makes them on occasion still with her recipe. Her recipe has raisins instead of nuts which I really enjoy. They make me miss my grandma.
@lynnedriscoll9414
@lynnedriscoll9414 10 ай бұрын
Oh and there you have someone starting the butter tart battle: camp 1- raisins do go in butter tarts Camp 2 - never ever put raisins in the butter tarts Camp 3 nuts, always nuts Camp 4 straight up, no mix ins allowed. My policy is any butter tart, any way. Looks like you nailed the pastry. I have never successfully made butter pastry but might try that one. You used the top of the line butter, so might do that. You might need another butter episode… France is a prize fighter in the butter battle.
@thechicshabineer
@thechicshabineer 10 ай бұрын
@@lynnedriscoll9414 the age old battle indeed! Camp 3 here but husband is Camp 1, so we're a house divided!
@sammivd4763
@sammivd4763 10 ай бұрын
@@lynnedriscoll9414 either 1 or 4. I feel like if you put nuts (especially if they're pecans) it's just individual pecan pies 😅 not that it's bad but I just prefer without the nuts.
@brendastewart39
@brendastewart39 10 ай бұрын
Not only the ever ending debate of raisins or nuts or none... but also the debate of who's grandmother makes the best tart...BUT you must have a perfect pastry to have a perfect tart...
@KylaA5952
@KylaA5952 10 ай бұрын
You forgot raisins AND nuts, my all time favourite; made 30 them at xmas and family devoured them
@tazzyhyena6369
@tazzyhyena6369 10 ай бұрын
The fun part of the butter tart is that you have different versions all across the country. Infrequently, here, we add raisins. It is one of those things you just have one at a time. Also on unsalted butter, I buy it because I like to control the salt in my food, but I don't think you're wrong for just going for the salted butter.
@beverleyeliane
@beverleyeliane 10 ай бұрын
My dad always made them with pecans/nuts in them but he’d usually make a second batch with raisins too 🇨🇦
@bodyofhope
@bodyofhope 10 ай бұрын
In the South, we make these too, but call them mini pecan pies. We just add pecans, and instead of maple syrup, we add corn syrup.
@beverleyeliane
@beverleyeliane 10 ай бұрын
@@bodyofhope both desserts prob have similar origins, the maple syrup aspect was likely a result of our ancestors using what was available here, and vice versa. Delicious either way! 🇨🇦 can’t go wrong with butter and sugar lol
@kimgoreham1596
@kimgoreham1596 10 ай бұрын
My mother in law puts walnuts or pecans on them. Some potlucks and funerals I've been to have had raisins on. They really don't need the added sweetness hahaha. And the nuts ruin the texture for me
@debrayouthed5929
@debrayouthed5929 8 ай бұрын
Thank you for highlighting the sunshine yellow colour of New Zealand butter. We kiwis often take it for granted until we see other butters. I will say though that Lewis Creamery products are considered more premium here and most people use cheaper NZ butter for everyday use. If you find other Lewis Creamery products I highly recommend them. Their chocolate milk with Whitaker's chocolate combines 2 beloved NZ products to create an amazingly rich and decadent treat. Find you can source it give it a try - it will blow your mind 😀
@RosalindeHerman-iw6rq
@RosalindeHerman-iw6rq 10 ай бұрын
I'm from western Canada (Saskatchewan). We put raisins in our butter tart
@jujubees
@jujubees 10 ай бұрын
As a Montrealer, I one thousand percent approuve!!!
@TooTrueTruth
@TooTrueTruth 10 ай бұрын
Was counting the days until you made a Canadian Butter Tart! As a Canadian currently living in London, UK - you made me real homesick with this episode. Delish!
@Rebecca-zj4wq
@Rebecca-zj4wq 10 ай бұрын
They needed raisins in them
@chandrasunny
@chandrasunny 10 ай бұрын
Have you tried the gysie tarts in the UK, if so how does it compare?
@TheJennyJenJenn
@TheJennyJenJenn 10 ай бұрын
@@Rebecca-zj4wqI was personally offended that raisins weren’t even mentioned. They are so vital
@lessamorra8778
@lessamorra8778 10 ай бұрын
II never make butter tarts without raisins.
@88kayleigh
@88kayleigh 10 ай бұрын
Agree raisins are so important in butter tarts
@Lily-en2uk
@Lily-en2uk 10 ай бұрын
I was so happy to see butter tarts! Where I'm from in Ontario, we have butter tart trails, where people can travel to different bakeries and try their butter tarts. :) i think there are others in other parts of the province, but they're a whole part of tourism here!
@misslauren881
@misslauren881 10 ай бұрын
My father-in-law has done the butter tart trail. The best ones he's had so far are from Anna Mae's.
@dmiller5765
@dmiller5765 10 ай бұрын
I agree about your opinion on salted/unsalted butter. I have to say about bay leaves that if I don't use it when I make my mom's spaghetti sauce there's a depth to the flavour/herbs that is missing for me.
@riverAmazonNZ
@riverAmazonNZ 10 ай бұрын
Bay is important for tomato dishes
@88kayleigh
@88kayleigh 10 ай бұрын
I feel the same about butter, and I also think bay leaf adds a certain je ne sais quoi!
@BenandJuliasMom
@BenandJuliasMom 10 ай бұрын
Having watched the episode, I'm going to say that Beryl is now a full-fledged BAKER! You triumphs over the Canadian Butter Tarts 🇨🇦 and the New Zealand/Canadian Ginger Shortbread Cookies were both triumphs! As a Canadian cook, I'm pleased and proud that we were able to help you find your inner baker! 😊
@amandahodgin9316
@amandahodgin9316 10 ай бұрын
This Canadian baker agrees!
@misslauren881
@misslauren881 10 ай бұрын
The next time I make shortbread cookies, I'm definitely going to try adding candied ginger.
@gloriastone3211
@gloriastone3211 10 ай бұрын
OMG - I love the skit at the beginning! Asha made a perfect sheep. So darn cute!! The staircase quote - "Young Frankenstein"! You made Butter tarts!! As a Canadian living in the US for the past 17 years this is one of the Canadian dishes I miss. I'm too lazy to make them lol! Absolutely the best! If you like raisins they are very good with raisins in them too. I've never had them with nuts. You did a great job making them Beryl. Yes you are a baker! I'm glad you liked them.
@autumn5852
@autumn5852 10 ай бұрын
Tons of butter on toast is one of my favourite meals :) and butter and sugar mixed together is also pretty delicious which I sometimes have for desert 😻
@jadedjhypsi
@jadedjhypsi 10 ай бұрын
add cinnamon to that mixture and that is my splurge treat... on toast
@lizryan7451
@lizryan7451 10 ай бұрын
Good buttered toast is one of life's simple pleasures!
@Melissa-sx9vh
@Melissa-sx9vh 10 ай бұрын
If you like butter + sugar you might love the French dessert Kouign Amann, it's basically a pastry composed only of sugar and butter!
@sheilaspaulding8812
@sheilaspaulding8812 10 ай бұрын
Omg me too!! That’s my favorite snack at night! It’s so simply delicious!
@nataliejoel
@nataliejoel 10 ай бұрын
​@@Melissa-sx9vh literally one of the best pastries in the land!!!
@millerjenniem
@millerjenniem 10 ай бұрын
Oh, please do a bay leaf episode! The best mayo-based potato salad I ever made used bay leaf quite liberally, and it was the only time I've ever been complimented on a potato salad. 😆
@mixueer
@mixueer 10 ай бұрын
Canadian over here! The sweetness is why I love having roasted nuts in a butter tart because it helps cut that. Also, you're 100000000% right, you need a cup of tea with it. Earl Grey is a fave :)
@feistsorcerer2251
@feistsorcerer2251 10 ай бұрын
Bay leaves are basically the spice equivalent of a back up vocalist. They add something and when you compare dishes that have it to dishes that don't, particularly fresh bay, you see a difference. They help bring out the notes of other flavors and add complexity to a dish. A dish won't he ruined without it but it'll be better with it, and I i feel improving quality makes it worth while.
@butwhy6427
@butwhy6427 10 ай бұрын
I love putting 3-4 bay leaves into the pot when boiling potatoes for mash. Add salted butter and a bit of full cream milk while mashing and they're amazing. The bay leaves give the potatoes a real warmth and earthy flavour that balances out the richness of the dairy. Yuuuuuum.
@Moocow2003
@Moocow2003 9 ай бұрын
Oooh, nice! I tend to add a little garlic to mine. Not enough that the potatoes taste of garlic, but enough to give them a little something.
@butwhy6427
@butwhy6427 9 ай бұрын
@@Moocow2003 ooh nice! I'll give it a try next time! At what point do you add the garlic? Into the pot and the remove before mashing like Bay leaves) or do you mash it along with the potatos?
@Moocow2003
@Moocow2003 9 ай бұрын
@@butwhy6427 i mash it along with the potatoes :) I often use garlic powder if I'm out of fresh garlic. I think using roast garlic would work great.
@butwhy6427
@butwhy6427 9 ай бұрын
@@Moocow2003 roast garlic would be incredible! Thank you for the tip, I'm definitely going to try it next time I make mash. Yuuuum
@lellab.8179
@lellab.8179 10 ай бұрын
Just a note: when you have butter in an Italian recipe, it's always unsalted butter. We don't really specify it, because it's just the normal butter, for us.
@jaehaspels9607
@jaehaspels9607 10 ай бұрын
Awww... Asha should be in all of your videos. My Grandmother was Dutch and great at baking, cooking and candy making. She used to make boterkoek for her card club ladies and we made the dough the night before just like you did. The next day, Grandma would let me have a piece of the dough and a tart tin and I'd squish the dough into the pan while she used a pie tin. I noticed you used lemon for flavor. Grandma always used almond extract. She also made the fancy flower designs on it w/ the slivered almonds.
@Leve.Palestina.Viva.Palestina
@Leve.Palestina.Viva.Palestina 9 ай бұрын
Boterkoek reminds me of my Oma and my childhood 😊. The almond extract is essential in my mind, really adds to it. So many fond memories baking and learning from my Oma
@kaleidoscopeeyes3355
@kaleidoscopeeyes3355 10 ай бұрын
Couldn't be a butter recipe without something from New Zealand. Kia ora!
@caitlincharmed1
@caitlincharmed1 10 ай бұрын
Just sat down to eat cheesy, buttery scrambled eggs on buttery crumpets and this popped up. Perfection!
@angelasieg5099
@angelasieg5099 10 ай бұрын
When I was doing wedding cakes I used unsalted butter because with about 50lbs of icing the saltiness of the butter becomes more pronounced. I actually made my butter for my artisan cakes
@tem8ikaimerah764
@tem8ikaimerah764 10 ай бұрын
Hi, i love having butter kaya toast. I'm from Malaysia. Currently is the month of Ramadhan for muslim around the world. Here in Malaysia are viral with dates and butter. They take off the pit and put a little butter in the middle. Haven't try yet but yeah that is how Malaysian eats butter now😂. Sorry if my english was bad😅
@Maboitedemusique
@Maboitedemusique 10 ай бұрын
I love your Young Frankenstein reference!!! Your channel is so fun. I enjoy watching you make these dishes.
@epowell4211
@epowell4211 10 ай бұрын
I hope you never change the style you present the recipe in. Seeing all the ingredients there together with the list really makes it seem accessible and is very aesthetic. Also, the personal stories and histories just make these videos so beautiful - really feels like we are unifying cultures and peoples.
@samg461a
@samg461a 10 ай бұрын
Canadian here. Your butter tarts look devine!
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
Eeeeee 🫣🫣😁😁😁😁
@marilyndoering2501
@marilyndoering2501 10 ай бұрын
I’m Canadian and I don’t usually like deserts that are really sweet, but my favourite tarts are butter tarts! Just one, with a cup of coffee or tea is perfection!
@KristineMaitland
@KristineMaitland 2 ай бұрын
​@@BerylShereshewsky Another Canadian here. I recommend Lady Grey tea to go with it.
@sevenandthelittlestmew
@sevenandthelittlestmew 10 ай бұрын
Im sorry that I had to skip though this video, Beryl! I have an appointment soon, and I still wanted to see your latest episode! For the German dish, the butter she is talking about can be found most places as “cultured butter.” And I don’t recommend any quark you can find anywhere in the US, except possibly NY (shout out to your beautiful and diverse food culture). It is just nowhere near the same as what is in Germany. I am definitely going to try some of these baked dishes when my family comes to visit in April, since they are all soooo decadent! 😊😊 Edit: WHERE did you get that beautiful rolling pin? Oooo
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
Rolling pin is from my mother in law in india!
@Janelle_xo
@Janelle_xo 10 ай бұрын
Canadian here, and self proclaimed Butter Tart snob, you did a great job! But if you make it again, try undercooking it slightly, so that the filling is slightly runnier consistency, the gooeyness is next level! If your hands aren’t sticky after eating, you’ve done it wrong 😂
@Rebecca-zj4wq
@Rebecca-zj4wq 10 ай бұрын
Also try them with currants in!
@KrystalNCMA
@KrystalNCMA 10 ай бұрын
They look like mini pecan pies. Do they taste similar?
@Janelle_xo
@Janelle_xo 10 ай бұрын
@@KrystalNCMAA little bit, a butter tart is more buttery, gooey and maple-y!
@Janelle_xo
@Janelle_xo 10 ай бұрын
@@Rebecca-zj4wqYum! I love mine with Raisins 😂
@tinaschafer7780
@tinaschafer7780 10 ай бұрын
The Harzer Cheese is eatable very fast and it´s very low on fat. You can eat the Harzer after one till two weeks and around 5-6 weeks the smell and tast ist very intensive. More intensive as blue cheese! The most common dish with Harzer is "Handkäse mit Musik" aka "hand cheese with music". These dish is served with a vinaigrette, caraway and raw onions and should stay over night in the fridge. We eat it with bread and butter. Fun fact, it´s called "with music" because of the farts after you have eaten it... XD
@adriancosta1359
@adriancosta1359 10 ай бұрын
Bay leaves come in two different configurations: dry, who do absolutely nothing; and fresh green laurel leaves, whose flavour can easily overpower a whole pot of food. Don't know if you can get fresh from the groceries. The tree grows abundantly near my parents' in Spain. They even said that it was used to feed the cows on days with heavy snow, but it was a lastish resort, as it made the milk taste like laurel the following day.
@janetseidlitz5976
@janetseidlitz5976 10 ай бұрын
I love baking with salted butter. It really balances out sweets.
@jujubees
@jujubees 10 ай бұрын
Same! Even when the recipe calls for unsalted I use salted!
@TheSeatedView
@TheSeatedView 10 ай бұрын
My mother taught me to always use salted butter for baking. It just tastes better. Also, so many recipes specify unsalted butter and then say to add salt - why? Salted butter accomplishes both things
@user_gov
@user_gov 10 ай бұрын
​@TheSeatedView depending what you bake, apparently you have to be very careful with the amount of salt since it can change the chemistry and outcome of the dish. I imagine if ur not an obsessive baker, you're not gonna notice a huge difference
@hycan4782
@hycan4782 10 ай бұрын
What we call salted butter nowadays isn't the same as what they had years ago. It's also been standardized. When butter was produced mostly by small farmers, they also each had their own level of salt they added to preserve the butter without refrigeration. A cook would have absolutely no idea how much salt was in the butter they were using, and there was often a LOT. Modern salted butter would probably be called sweet cream butter by their standards. The sentiment persists, but mostly because the type of person who writes baking recipes now often also is the type to want to have everything very exactly measured.
@TheSeatedView
@TheSeatedView 10 ай бұрын
@@hycan4782 fascinating!
@lucasdegennaro
@lucasdegennaro 10 ай бұрын
minute 0:12 "This is the Sheep"!!!! I'm dead!!!
@lizryan7451
@lizryan7451 10 ай бұрын
I don't think it's a particularly well-known or common recipe because I've never heard of anyone else making them, but one of my favorite butter-heavy recipes is for brown butter pecan cookies with brown butter frosting! My mom found the recipe when I was a kid and my family fell in love with them. They're incredibly rich and indulgent, and unlike any other cookie I've ever had. We don't make them super often so they always feel nostalgic and special!
@kathleenray1827
@kathleenray1827 10 ай бұрын
Can you share that recipe? 🤩
@lizryan7451
@lizryan7451 10 ай бұрын
@@kathleenray1827 Of course! Tried to share the link but I guess youtube doesn't allow that bc it looks like the reply was deleted, but the recipe can be found on allrecipes. If you just search brown butter cookies on their search bar, it should be the first result by user Heather, with the pic being frosted cookies with a pecan half in the center!
@michaelajoseph6856
@michaelajoseph6856 8 ай бұрын
I agree with a butter bake part two: French almond butter cake, to die for!
@buecherwuermin
@buecherwuermin 10 ай бұрын
they also eat pizzoccheri in the region bordering italy, my family is from further north but we also cook it, we put a lot of sage into the butter, tastes amazing!
@baumgrt
@baumgrt 10 ай бұрын
There is also a regional version of this dish called Pizokel in the East/Southeast of Switzerland (Grisons, the region bordering Italy and Austria)
@buecherwuermin
@buecherwuermin 10 ай бұрын
@@baumgrt yes, it's the same, just the German term
@EmilyJelassi
@EmilyJelassi 10 ай бұрын
I'm a pastry chef and when you use as opposed to unsalted butter, you're taking the chance of just how much salt the manufacturer adds to their butter and it varies WIDELY from manufacturer to manufacturer. So if you by chance bought a different brand from your normal brand, whatever you're making could end up being way saltier or vastly under-seasoned. I ALWAYS use unsalted butter... that way, I know exactly how much salt I've added to my recipe... also very helpful since my father has congestive heart failure and HAS to severely reduce his sodium intake. In essence, the differing amounts of salt that manufacturers use are why every single pastry chef and baker is taught to ONLY use unsalted butter.
@zarachung
@zarachung 10 ай бұрын
Ohh im so happy Marit shared the boterkoek recipe! It really is a guilty pleasure of mine, yours turned out so pretty Beryl! 🧈
@Leve.Palestina.Viva.Palestina
@Leve.Palestina.Viva.Palestina 9 ай бұрын
Me too ☺️. Boterkoek reminds me of my Oma and my childhood. It's so delicious!
@faomosgirl
@faomosgirl 10 ай бұрын
Canadian here, you nailed the butter tarts. I was drooling so much while watching that bit. Also, my family usually puts raisins in them (which some people hotly debate). They cut the sweetness and rehydrate a little so you get a juicy tarter bite. My grandma makes raisin butter tarts and ones without around christmas every year.
@pomme800
@pomme800 10 ай бұрын
I love the butter tarts made with nuts, pecans or walnuts...and I like to eat them cold as the tart gets taffy like... with a cup of tea 😍 yuuuuuuuuuumy
@ExcelonTheFourthAvalonHeirs
@ExcelonTheFourthAvalonHeirs 10 ай бұрын
As Indonesian, I can testify that Boterkoek taste really great. I occasionally ate it during "Idul Fitri". I don't know if the recipe are original or already modified in here because I bought it from store, but it still tasty nonetheless.
@Rose-jz6sx
@Rose-jz6sx 10 ай бұрын
The overnight refrigeration will be to solidify the butter so it doesn't seep put before the rest of the dough has cooked.
@ApprenticeWriter
@ApprenticeWriter 10 ай бұрын
Fascinating seeing all the different types of butter! Standard USA butter is fine enough for most stuff imo, but getting the nicer butter is worth it for butter-forward dishes.
@Janna-vdP
@Janna-vdP 10 ай бұрын
Beryl, the reason you should use unsalted butter is that you can controll the amount of salt to your recipe. Trust me, it helps and is YUM! My favorite is unsalted Kerrygold. Try it ❤
@RalleDue
@RalleDue 10 ай бұрын
Is it not just a thing from the old days? The amount of added salt in butter today is controlled (At least where I live) so you can be sure about the amount of salt added. With that reducing the amount of salt in the recipe.
@Janna-vdP
@Janna-vdP 10 ай бұрын
@@RalleDue sure it is controlled. But loads of people do it like Beryl and either add no salt or just as much as the recipe tells them to ignoring the salt in the butter. Making it either too salty or not enough.
@yvonne5322
@yvonne5322 10 ай бұрын
Oh man imagine dipped pretzels. Edit: Canadian here, awesome looking butter tarts! Many put rasins in the too. I like plain or nuts in mine. My brother also has a sugar woods!
@minsatoru777
@minsatoru777 10 ай бұрын
Beryl, try fermented dishes next. Either you will love it so much it will become your go to go or you will hate it so much you will never want to hear the word fermented. I feel like this would be a real challenge ❤
@Gracie.Gardener
@Gracie.Gardener 10 ай бұрын
I too would love a fermented show, although it may be hard to coordinate since fermenting takes time and is a bit unpredictable. The very best fermented food I made was garlic fermented in honey. 🤤
@flattfan162
@flattfan162 10 ай бұрын
She did a fermented foods episode a year ago!
@ashlynalingh
@ashlynalingh 10 ай бұрын
Unsalted butter is good for a number of things such as frosting, and pastry shells and pie shells because it is easier to control the amount of salt in something when you use unsalted butter. Salted butter also has a distinct taste and you can tell when you use it in sweets so generally unsalted is for baking.
@asherbeal8357
@asherbeal8357 10 ай бұрын
Thank you for wearing a Keffiyeh during the introduction.
@daisy9910
@daisy9910 10 ай бұрын
Agreed. I am part Jewish and middle eastern, and grew up Christian. #PeaceForPalestine
@nadinestewart9279
@nadinestewart9279 10 ай бұрын
Beryl that just shows you’re like all Canadians who make butter tarts 😂 I make them every year and I’m always trying to even them out in the end to fill the last one or two shells. 😅
@lisahinton9682
@lisahinton9682 10 ай бұрын
Beryl, my life is so much butter with your channel a part of my every week! And that is the most beautiful sheep I think I have ever seen, actually. Hey, girl, so glad you are here to keep spreading the love - and the butter - around the world. I could say you really butter my biscuit, but that would be an understatement!
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
Hahaha I will pass the compliments to my sheep as well 💕❤️💕❤️
@briarlawry
@briarlawry 10 ай бұрын
Lewis Road Creamery butter is always the correct choice. I could eat it on pieces of plain white toast all day.
@Lightofsoma
@Lightofsoma 10 ай бұрын
In Germany we have Butter Streusel (crumbles) with almonds. Butterlicious ❤
@amitkalyan2317
@amitkalyan2317 10 ай бұрын
Lewis Road is New Zealand’s super premium butter. Those are some posh cookies!
@fabdoolkhader
@fabdoolkhader 10 ай бұрын
It's the keffiyeh for me! ❤🇵🇸
@dawnvega383
@dawnvega383 2 ай бұрын
I love to see you grow and stretch on your show! You have an infectious personality, that makes me get excited about learning, experimenting and enjoying food from around the globe! What a way to be a cultured, worldly person with such joy!
@blazethealaskanmalamute4633
@blazethealaskanmalamute4633 10 ай бұрын
Mmmm butter!😅 It does make everything that much better! Try this sauce: 1/3 each (amount is up to you & how much you need to make); white sugar, soy sauce, butter, put ingredients together in sauté pan cook on medium high heat till melted & bubbly. Pour most out into heat resistant container but keep an ounce or so in pan to cook my favorite shrimp…..then use the sauce for dipping! Chefs kiss. Easier done then said, really ❤
@colleenuchiyama4916
@colleenuchiyama4916 10 ай бұрын
Beryl, you and your sheep just made my day! And the best butter I ever had in my life is from New Zealand. I’m a pastry chef, so I know my butters.
@-skalli-
@-skalli- 10 ай бұрын
Hey Beryl, your Kochkäse looks perfect😍 And I'm glad you like it as much as I do😁 Best, Stephanie PS: and you're totally right! In Germany condensed milk is unsweetened milk you can store uncooled.
@robertkenney6752
@robertkenney6752 27 күн бұрын
I use clarified butter to fry my veneerschnitzel. My breaded veal steak fried. The predecessor of the country fried steak in the US.
@daphnetilling6034
@daphnetilling6034 10 ай бұрын
Love the pet sheep, looks like they work hard :) my favourtie butter heavy dishes are fettuccine alfredo, confit, butter chicken and as I live in Scotland I have to include scottish shortbread
@ivy_inferno
@ivy_inferno 10 ай бұрын
I'm from Quebec and I have to say, your butter tarts look AMAZING! And now I want some ahah
@lakesq2056
@lakesq2056 10 ай бұрын
in the US, unsweetened condensed milk is called evaporated milk. it seems to be the same degree of concentration as non-US condensed milks so has always worked for me as a one-to-one substitution, plus, being shelf-stable, evaporated milk is very widely available.
@dsljj1
@dsljj1 10 ай бұрын
Every now and then when Beryl uploads I like to check if she's reached 1 mil subscribers yet because the day that happens, I genuinely want to celebrate. It will actually feel like a personal victory, that's who wholesome her content is. ✨🥺
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
Omg hahaha I don’t need a million this community is perfect 🎈💕❤️😭
@darssoo8691
@darssoo8691 10 ай бұрын
Young Frankenstein!!! One of the greatest, most underrated comedies of all time!
@juliamuth8288
@juliamuth8288 10 ай бұрын
I am Canadian. I am an avid cook and baker, I even did a stint at a catering company where I was the go-to pastry girl. I am a keen butter tart fan, I had one this week. Yet, somehow, I just realized that I have never made my own butter tarts at home. I must remedy this terrible failure immediately! Also, Beryl, you think that puny tin is a lot of maple syrup!? Ha! We buy it by the litre. Regularly. Also, also, to add a little extra maple context, when your lovely guest mentioned tarte au sucre - the sugar used would have been maple sugar, not cane or beet, because that was what was most readily available to those in Quebec specifically and Eastern Canada generally until the middle of the 20th century.
@tanglingheadphones
@tanglingheadphones 10 ай бұрын
I already watch your content, but upvoting and commenting for the keffiyeh. Very pleasant surprise.
@JohnSheffield1963
@JohnSheffield1963 8 ай бұрын
I think that what they call "Condensed Milk" an American would find in the grocery store under the name "Evaporated Milk." The Sweetened Condensed Milk you mention is evaporated milk with a lot of added sugar. I like Buckwheat pancakes and Soba (Buckwheat noodles).
@kristen7623
@kristen7623 Күн бұрын
I was thinking of evap as well!
@srice6231
@srice6231 10 ай бұрын
A dark cup of coffee with the butter tart would be awesome!
@JollyJumper-l1v
@JollyJumper-l1v 10 ай бұрын
Süssrahmbutter and regular „Deutsche Markenbutter“ (German brand Butter by law) are both unsalted (in Germany) and as a third option there is salted Butter.
@margueritemitchell1829
@margueritemitchell1829 10 ай бұрын
I love butter, it makes everything taste better Hello from Beautiful British Columbia Canada 🇨🇦
@KateS1980
@KateS1980 10 ай бұрын
Greetings from Victoria!
@myeh1798
@myeh1798 10 ай бұрын
Could you please do a video on toddler food? I would love to know what people around the world feed their toddlers and young children. Thanks for all of the amazing videos you produce! You bring people together, and that's a beautiful thing!
@myeh1798
@myeh1798 5 ай бұрын
Wow! Thank you for doing a Pan Pals on what kids eat around the world! I made the Jollof rice for lunch. I have high hopes that my #1fan/critic will like it! I just had a bite, and I think it's excellent. You're the best, Beryl!
@vinlago
@vinlago 10 ай бұрын
In the US there is condensed milk AND sweetened condensed milk. Condensed milk is usually in a smaller can than the sweetened version.
@MrsBrit1
@MrsBrit1 10 ай бұрын
No, there is EVAPORATED milk and sweetened condensed milk.
@LikkieAU
@LikkieAU 10 ай бұрын
The point of using unsalted butter is so that you, the cook, can decide how much salt to use. Different brands of salted butter have different amounts of salt whereas using a measured amount of salt and unsalted butter produces more predictable results. If you’re happy with the results you’re get using your favourite butter, then that’s fine but it might not be the result the recipe writer intended.
@argentum9195
@argentum9195 10 ай бұрын
utterly butterly delicious AMULLL 😂❤ People who knows this 👇
@vintagegrandma2618
@vintagegrandma2618 10 ай бұрын
We lived in Canada for almost 30 yrs. and was pleased to find most maple syrup sold in US grocery store come from Canada. So good!
@misslauren881
@misslauren881 10 ай бұрын
Quebec produces 80%of the world's supply
@taibot77
@taibot77 10 ай бұрын
Do I spy a Keffiyah in the shepherd skit?! Love it! #Ceasefire #FreePalestine
@BerylShereshewsky
@BerylShereshewsky 10 ай бұрын
yes
@futuredoc7303
@futuredoc7303 10 ай бұрын
My heart is deeply warmed ♡
@dudasetti9754
@dudasetti9754 9 ай бұрын
You know what, Beryl, with social media and such easy access to information, those of us who are so interested in food and culture from around the world have this crazy thought that we've seen/know pretty much every dish or at least a good portion of them, but with every new video you post, you surprise me with new ingredients and new ways to use the basic ingredients we have... thank you for your amazing curation work and for telling such incredible stories! Keep it up and success!!!
@maya-gracefidow-magele
@maya-gracefidow-magele 10 ай бұрын
so lovely to hear maori on the channel! and yeah, biased but nz butter is the best and i could def have it on toast for all three meals lol
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