5 PERFECT Lazy Day Meals | Vietnam, USA, Argentina, Slovakia, Brazil

[@sadhbhlawlor7160]

Hi Beryl, Sadhbh here from Splitting Borders, the featured artists on this video. Myself and Gary wanted to say thanks for sharing our work, we are delighted to part of this episode. Being Irish, we will fully embrace the cliche and totally agree about the baked potato being one of our staple lazy day meals. It is in the DNA, what can we say! It was lovely to see our work in the background throughout, it put a big smile on our faces. Having people, like yourself, supporting the arts means a lot to us, so thanks again for choosing us!

[@teresahunt7241]

I was born in America but my Irish great-grandfather Seagraves came to America from Dublin. He won a piece of land in Arkansas in a "land lottery". He eventually ended up in Kansas and opened a neighborhood grocery store. The humble baked potato has always been a part of my daily diet. I bake 6-8 LARGE potatoes at a time and keep them in a container in the fridge. They are so versatile for breakfast, lunch, or dinner!

[@kellykilfeather]

Irish baked beans are very different to the ones she had on her spud though... good ol batchelors. Awesome art btw 😊

[@ShybugZ]

such fun designs! im glad to be exposed to your work:)

[@chaznonya4]

Help me out here, I'm trying to get her to taste Colcannon. 😏

[@teresahunt7241]

@@chaznonya4 Colcannon is AMAZING!!

[@timtamtums]

You could do a whole video on "rice cooker meals". There's sooo many amazing ones out there!

[@abigailbutler5097]

I've started baking bread in mine. It's too hot here to turn on the oven in summer!

[@BerylShereshewsky]

That’s a fun idea!

[@ShayniBC]

@@BerylShereshewsky How about InstantPot meals? I would LOVE to see a series on that!

[@samim6809]

That sounds like a great idea 💡 😀

[@MisterYu]

Hainan chicken rice Instant Pot was game changer!

[@taramisu1483]

When the Vietnamese girl said how cooking yourself a pot of rice when you’re away from your family is a form of self-care and it’s the way your family would’ve taken care of you ! Omg ! I’m from Guam 🇬🇺 but I feel this so much

[@val7997]

Hafa Adai! Rice is our go-to starch of choice. I tried the tomato rice recipe from Ochikeron's channel. Super Yum.

[@marshawargo7238]

I thought she sounded ready to cry 😢

[@deanacamacho5310]

Haha Adai....I'm from Guam too!

[@nicemomasmr]

We're Caribbean and my daughter is 4. When she tells me "Mommy you make the BEST rice" it just makes me 🥲

[@sbg1911]

Yup, same

[@thaylapo1]

Lucas is so right, 50% of brazilians love raisins and 50% hate it! In Brazil we cook a lot of dishes with raisins during christmas time, so we have to make 2 versions of everything, one with and one without lmao but like Lucas, I’m also a lover!

[@michelleboldan5]

I would be without, but in American this would be tuna pasta salad

[@henriquewanderson1831]

Salada de macarrão is really a Christmas'/family gatherings' food, that's why it have raisins. Raisins are fancy/holiday food in Brazil, but they're very controversial (I love it and use it trough the entire year)

[@warribe]

#timePassas! 🙋🏻‍♀️

[@katl8825]

😂 that’s so funny! Sounds like a lot of trouble during gatherings hahaha

[@veronicalopes8256]

I'm team raisins.

[@jayashrees9556]

I’m caught in a flood, in Chennai. I’m safe but confined to home with erratic internet. But I’m much better off than some others from the city. With limited items in the pantry, I tried the Vietnamese tomato rice. Don’t have fish sauce, don’t even have eggs. But even so, it tasted so nice. Like a hug on a cold, rainy day ❤️ thank you Mai and Beryl! You never know whom you’re helping. P.S: Sauteéed half a shallot and a quarter of a banana pepper before adding the rice & tomato. So good!

[@NancyinRedHeels]

I know it's late but hopefully everything went well after the flood !

[@jayashrees9556]

@@NancyinRedHeels thank you, kind stranger! Yes! Shit hit the roof (literally at some places) but we’re okay now! Sending good karma your way ❤️

[@lorahiggins4006]

Hope you are safe and dry

[@iwasthebugatsowoozoomuster2021]

I hope everything is alright now...Prayers for u, ur fam and also the victims of the catastrophe... Stay safe !!!

[@sawyer0815]

How are you today?

[@Jekmyster]

I want to see an episode titled Beryl's Top 10. Beryl has been doing this for a while now and I am really curious if any of the dishes Beryl has tried got into her daily rotation of food meals. So top 10 dishes from all the ones she has tried that has found their way into her daily food dishes.

[@RatTaxi]

Yes!

[@jessicaperry7277]

Yes, Beryl, please do this!

[@Tomara1372]

I agree! 😃

[@jeffpro8]

Great idea 💡

[@alinacondron8860]

Omg yes! This is the best idea!

[@PRDreams]

"I'm my own family now" What a beautiful sentiment. Self-care is so amazing and she was such a great reminder of it. I love our community so much!!! 🤗

[@12Squared]

Please do more "lazy day" or "quick to cook" foods. I feel like we all know the "cooked all day for two days to make this meal we're all gonna eat in 20 minutes" foods from around the world... but EVERYONE has quick meals that keep them alive and often they're better for us and frankly more favorited by us later.

[@catalinasomoza8996]

A tip with the polenta. If you made more than what you needed you can put it in the oven so it gets super crispy, my grandmother calls it pan de polenta (polenta bread) and we fight for every single piece! 🇦🇷💕

[@ML-hx5mq]

Beryl Hi! As a Slovak I just wanna say I am very happy to see our dish on here! But please next time use a lot more generous amount of poppy seeds and please ground them better, we usually use coffee grinder! :D

[@BerylShereshewsky]

Sounds like we need another episode for this topic!!! Leave your dishes below, I'll reach out to the ones I'm super interested to try for the next episode. The key is simple, quick and perfect when you need a day off but still have to cook.

[@divyapai4455]

Hi Beryl, Heres a fingermillet dish (ragi as we call it in india)- ragi ganji It can be made both sweet and savoury. Its usually made in summers because ragi has a very cooling effect. The dish has a porridge like consistency Attaching a link because I don't know the recipe 😋 kzbin.info/www/bejne/bX3Tmp6gpMafrJo Ps: add chopped chillies for some spice to the savoury one

[@smade001]

My lazy day meal is an S.O.S (stuff on a shingle) with frozen veggies over instant mashed potatoes. It’s a depression era recipe usually made with chipped beef, but that’s had to fine at my grocery stores, so I use thinly sliced beef lunch meat.

[@ysabelcook9521]

Pizza pizza... I still say it today... Teenage mutant ninja turtles 🤭

[@danamaximilian3998]

1.Steamed celery root, grated and mashed with garlic and mayonnaise sauce. 2.Tuna fish, chopped celery sticks, chopped red onions and mayonnaise sauce. 3.Fresh noodles and cabbage with lots of black pepper. 4.Sauerkraut with bacon and polenta. 5.Crispy pan fried cauliflower with tomato sauce. 6.Gazpacho soup. 7.Zucchini noodles (or cut with a peeler) with nuts pesto. 8.Sour cream and cottage cheese with egg and polenta. 9. White beans salad with onion, salt and vinegar. 10. Mashed beans with crispy fried onion, spreaded on whole bread slice... :D

[@aisirirkvan]

Khichdi! This is how I make it: Combine rice+lentils+water+salt+turmeric and pressure cook them until mushy. Once it’s done, prepare a tadka (heat ghee, add cumin seeds, mustard seeds, curry leaves, asafoetida, chilli powder and garam masala) and then pour it over the top and mix! Takes like 5 min of active cooking time and so so delicious and filling

[@critterkarma]

The potato in a campfire, is called a “micky”. My dad introduced my family to this, when I was a kid on a camping trip. I believe he was introduced to this during the depression, as it was a hobo tramp food. Nowadays, people will wrap the potato in aluminum foil, but you needn’t do that. Just place the potatoes into the hot coals of your camp fire, and at the end of night, when the campfire has died down, fish out the blackened potatoes and peel back the skin, add butter and salt….. delish!

[@Revsut]

Same idea can be done with sweet potatoes. Just add some cinnamon and sugar instead of salt.

[@taraoakes6674]

@@Revsut I came here to say the same thing, but I still just add butter to my sweet potatoes. 🥔🍠🥔🍠🥔🍠

[@jelletinny]

Just make to poke holes in if you don’t wrap it! Otherwise explotato

[@pmclaughlin4111]

Never heard it called that...Turns out that calling a fire roasted potato a Mickey is a regional thing...In the early 20th century, the Irish in the Brooklyn area would harvest potatoes on Long Island (Long Island potatoes) and bring some home to feed the family as a "make do" when they couldn't afford more.

[@ilznidiotic]

But if I don't wrap it, I don't get to eat the skin. Dealbreaker.

[@timeakiglics8759]

That poppy seed pasta looked so sad. We eat it in Hungary too, and well, that needs 3 or 4 times more poppy seed (should be more grounded too), and more sugar. Try it again, because it's an amazing dish:). Great video!

[@kachnickau]

I love to see all neighbours correcting the amount of poppy seeds in the pasta

[@Mikso46]

I concur. It's especially pleasant for a dinner, as the opiates in poppy seeds make you relaxed and sleepy. I usually drink cold milk with the meal.

[@nikoletapisnakova6811]

Yes,... that needs 3 or 4 times more poppy seed (should be more grounded too), and more sugar.

[@luzyf7045]

@@nikoletapisnakova6811 So true - way more poppy seed. In Austria we use fingernoodles instead of regular pasta.

[@SingingSealRiana]

@@Mikso46. . . You are thinking of the wrong plant. The poppy seeds will get you as likely high, as tomatoes will kill you. . .

[@koraXro]

In Romania polenta is the cheap man's food but also ultimate comfort food. And yes, we eat it with a fried egg and sour cream and fresh cheese... or polenta with milk, for kids. It's a good substitute of bread and goes really well with sausages, sauer kraut, tomato stews. You can make it more firm and grill it or use it as fufu, to dip in the sauce :)

[@priscillad8]

in Brazil we eat a lot too

[@xandraj5487]

Do you have a good recipe for mamaliga? (not sure about spelling) But another Romanian quick meal recipe i love is Spinac cu o. My partner is 1st gen Romanian-American, and that's a go-to lazy day meal. We always make sure to have the basic ingredients for that at all times. Or the ingredients for that dish with sweet peas, dill, onions, and that savory egg dipped bread 🤤 May need to make spinac for lunch ❤️

[@potocatepetl]

It was so funny hearing that people consider it fancy :D I had a very fancy childhood then.

[@potocatepetl]

@@xandraj5487 Mamaliga is correct. It is just water, salt and corn flour. Boil water with a bit of salt (not too little, otherwise it will be tasteless), when the water boils, put in the corn flour while contantly mixing with a wooden spoon or a whisk (otherwise you will have lumps). When the polenta si smooth and starts cooking, you can take small breaks from mixing. I cannot tell you how long you have to cook it, I am doing it based on how it feels and the quantity I prepare...but never less than 10 minutes, rather 15. After you turn it off, cover it and leave it for 5 minutes. The ratio water to flour is about 4:1, but some people like it harder, others softer...so it depends on preference. The consistency is also depending on the type of flour, so it is a trial and error experiment at the beginning. Still, it is difficult to make it bad, unless one forgets the salt :D

[@priscillad8]

@@potocatepetl on my country is a very modest food

[@pierrekovacik8523]

I'm from Slovakia and I appreciate Jane explaining our dishes, how they tend to be simple so you wouldn't be disappointed in case you would have high expectations.

[@Bllue]

"Cooking this pot of rice makes me feel like I'm taking care of myself" Queue emotions.

[@zzmorak]

Oh, potatoes baked in the fire are the best! I'm from Poland, and most of the time they are staples for every bonfire. BUT what you do, is you do not toss them into the fire, nuh uh, bad idea, charcoal taters. Where I come from you basically wait until the bonfire is ending, then you bury your potatoes, wrapped in foil with salt, in the hot hot hot remains of the fire and leave them there for quite some time, preferably overnight. They make the best breakfast, seriously Hope that made sense

[@krankarvolund7771]

It's been so long ago, I eat that as a kid, when we had a chimney in our vacation house, but if I remember correctly we buried the potatoes in foil under the hot ashes (in fact we called them potatoes under ashes ^^), and I don't think we let them for the whole night, just something like an hour, or thirty minutes? No idea how much time pass when you're a kid XD And we'll eat them just cut in half with butter and cream :D

[@jokl89]

@@krankarvolund7771 butter with herbs or garlic butter was the best!

[@krankarvolund7771]

@@jokl89 No, no, just plain old unsalted butter ^^

[@crystaldawn722]

Omg Lucas’ smile is infectious! I could watch him all day. You know he just lights up the room when he walks in.

[@CherieLovesParis]

Hi Beryl! I'm from Hungary and we do have the poppy seed pasta here as well (we have pretty overlapping cuisines with the neighboring countries because..well...history :D ) and I'd suggest you to try it again but with the extra step of grinding the poppy seeds with sugar (1:1 or 2:1 ratio) and then add it to the pasta....add a lot more! Like that the nutty flavor of the poppy seeds will come out more and it will be more 'one' with the sweet note of the sugar too. (+1 trick from my mom: add some strawberry jam too, it goes well with the sugary poppy seed powder - this combo works as a crepe filling too) And yes.... it's unfortunately a very messy meal so brushing teeth after eating is kinda mandatory.. :)

[@DQBurmann]

I love this! The Vietnamese rice reminds me a lot of my Brazilian childhood. When there was some leftover rice, my mother would make a "mixido" and recook the leftover rice with eggs, diced tomatoes, and chopped parsley/scallions. Sometimes she would add some corn. It was such a simple, but comforting dish! I loved it! And as for Lucas' recipe, I'm definitely Team No Raisins (or any dried fruit for that matter! Lol)

[@wavewatcher_]

Mexidaaao Na verdade eu achei que ele fosse falar pra ela fazer um mexido Mas ai ele falou pra ela fazer o macarrão do churrasco 😂

[@maryde9989]

As a Vietnamese, I don't think we cook rice with tomato and egg like this, and we won't eat that ewww

[@lizzy-np2dr]

I would love a sort of "update" video somewhere down the line where you talk about the recipes you've found via these videos that have actually made it into your regular meal rotation. I know I definitely have a few favorites!

[@musicismylove92]

"Buena, bonita y barata" is my new favorite phrase! Thank you, Marcela!

[@jokl89]

“I hope to share it with my future human one day” is just the cutest!

[@larissacarabajek9266]

From all the Brazilian dishes, I feel like this one is actually relatable for most of the Brazilians, we do eat lots of homemade mayonnaise, in my family's barbecues is usually only cooked carrots and potatoes mixed with mayo, but pasta ones are incredibly delicious too! Miss the new year's eve with lots of different dishes (:

[@ろくさん-j3p]

Are you a raisin lover?

[@Lynxwoman1]

a famosa MACARRONESE

[@DataShawol]

It depends. I never ate it. I dont think any of my friend either but i guess i must be comon in roo de janeiro.

[@CaroLina-dg9gb]

Im Italian and I love to see how Argentina has so much Italian influence!! The polenta dish is really something my grandma would make for me, looks amazing

[@ramiropina83]

Well... There is a reason why some people say that we Argentinians are really Italians that speak Spanish. Lots of Italian immigrants that brang their recipes and customs.

[@HelloNewMoon]

My family from Italy originally but half pretty much immigrated to USA and the other half Argentina and I know there are lots of other Italians there. I dont know why but I guess that explains the bled of the culture

[@flpReges]

This is pretty interesting, South America received a lot of Italian immigrants. Here in Brazil, the Italian influence is more visible in the south of the country (which borders Argentina) not only in cuisine, but also in architecture, customs and even religion. I guess the Italians really left their mark here, and btw brazilians love polenta.

[@ems1135]

@@ramiropina83 lmao fr tho. 63% of argentinians have Italian ancestry!

[@santiagocampanupton9344]

There's a problem here... Polenta is originated from Americas... Just like the tomato. It seems arrogant on your part to culturally appropriate, that is, to put a flag on dishes that have existed for millennia on this continent. The most Italian thing there would be the cheese.

[@rainmayercoffee]

This has got to be one of my favorite episodes. The recipes are easy and the emotions expressed are so relatable. Dealing with depression and fatigue makes it so that I don't get to cook as often as I'd like, but these meals seem achievable. Thanks so much for doing this episode! I'd love a whole series on "Lazy Day Meals From Around the World." 🌍❤️

[@samanthaknepscheld9556]

Ooh a series would be great! I’m always interested in the recipes but these seem like the ones I would most likely make because of how easy they are

[@CCCamatta]

About polenta with fried egg: You are right, is delicious, it was my favorite meal as a kid, my godmother used to do it for me so much the day I was baptized when the priest got my hair wet, I started crying "You ruined my curls, dinda (cute way of saying godmother here in Brazil) I want to go home, I want polenta and egg" (lol I was 4) My mom always remember me of this story hahaha

[@warribe]

Eu amo também, mas prefiro polenta versão "angu baiano" (tipo um escondidinho de polenta com carne moida ao molho vermelho) ou um mingau de fubá com ovo e couve, que nada mais é que uma polenta mais líquida Ps: chamar dinda de dinda é um caminho sem volta, consigo nem falar "minha madrinha" kkkkkkkk

[@aimun5255]

that's adorable tho 😂

[@TheLstark]

Such a cute story!

[@pm1660]

Que adorable jajaja

[@Tomtekatt]

a great topping for a baked potato is Skagenröra! It's mayo, shrimp, fine-diced red onion, some lemon juice and dill. I don't know if people outside Sweden eats this, but it's amazing!

[@Finkeldinken]

I've only had it in Sweden many years ago, and I am mad at myself about it because it's so easy to make myself, but I've never actually done it! 😅

[@jokl89]

That sounds amazing! My only culinary experience with Swedish food unfortunately is from IKEA, but Kalles works great with potatoes as well. You guys have the whole potato, fish and rye bread thing figured out. And of course you had Astrid Lindgren who inspired me to my first (failed) cakes 😄

[@lulucrow4627]

Sounds similar to ceviche?

[@Tomtekatt]

@@lulucrow4627 not at all, this is a mixed mess That' you put on top of the potato!

[@Thearrowstrikes]

Sounds like something I would love😋 I must try it

[@evakajanovaenna8775]

Hi from Slovakia, we definitely put more poppy seeds on our pasta. The more, the better. We are a big poppy seeds lovers. 😀Sometimes we put home-made jam on pasta as well...and drink milk with it.

[@TheFudgeBoss]

I love how expressive Beryl's face is! All the emotions in a second without saying a word

[@Nicolas-gu2jt]

"Bonfire potatoes" are pretty common in Argentina when making asados🇦🇷. You can just throw them in the charcoal as is or wrap them in foil to avoid having the skin burnt. The same goes for onions and sweet potatoes. I prefer the potatoes wrapped in foil with oil and salt because you get to eat the whole potato. PD: you can get them out with a small charcoal shovel or whatever you have really

[@marialujancaruso7532]

A mí me ENCANTA el pimiento asado. Creo q se diría pepper ? No sé but still delicious

[@Nemshee]

In Germany we call it Kartoffelfeuer. 😁

[@user-mc5vy2vk5n]

Bonfire potatoes for Beryl 😊 When potatoes were harvested, we used to bake potatoes in bonfire. The potato field was first mowed, the dry parts of plants were burned together with some old newspapers and small branches, but it was old potato greens and other weeds, what needed to be burned. When there was enough ash, the potatoes got buried in ashes (below ground level) and topped with more weeds to burn. The bonfire was started like 1-2 hrs before the end of the work. When potato harvesting was done, the potatoes were also ready to eat. You needed to use a stick or tool to grab them out, they were hot, and if no one thought about bringing some salt, you peeled and ate the burning hot potatoes just like that, with your hands, with no seasoning (if you don't count the plant ash as accidental seasoning 😂). Some burned and only small part inside was edible. They tasted great on their own, though. The more civilized version of it is to cook them or bake in the oven and then add some salt and oil / butter. Just important is to have freshly harvested potatoes, they kinda taste different than the stored ones. The bonfire potatoes taste nostalgic to me. The very first dish from first harvest of potatoes.

[@annarokita7243]

That's exactly what I thought straight away when Beryl asked about the potatoes and the bonfire or rather ashes to be precise.. We used to do it exactly the same way some years ago in Poland. Her grandparents probably had done it the same way in the old days.

[@user-mc5vy2vk5n]

@@annarokita7243 pozdrowienia z Pomorza! 👋

[@garlicgirl3149]

I did this in my fireplace once to experiment. Like you said it was gooooood! I thought I ruined it because a little charred on the outside but the inside. It tasted rich...can't explain it but full of flavor.

[@user-mc5vy2vk5n]

@@garlicgirl3149 the charred parts and ashes are just part of it! 😁

[@raerohan4241]

@@garlicgirl3149 Those that really don't like the char, or who like eating the skin, will usually wrap the potatoes in foil. Or some kind of plant leaf, if you have ones available. Things like banana leaf, lotus leaf, or corn leaves/husks will do the job nicely (they have to be fresh though, otherwise they will burn)

[@scariveri4309]

The Brazilian recipe reminds me a lot of what my mom used to make me when I was a kid! We’re Colombian so we eat arepas a lot, and my mom would make tuna salad with minced garlic and dried cranberries and I wouldn’t have it any other way!

[@warribe]

Here in Brazil this salad is made a lot with potato, eggs and pasta, very similar to "ensaladilla russa"

[@shaportueng7156]

I’m from Brazil as well and always put raisins in mine. But yours sounds really good. I’m going to try it with dried cranberries. Do you cook the garlic or do you put it in raw?

[@maroramos23]

uuuh, the dried cranberries seem a great ideia!! I have to try this

[@angiekalas-caldwell8825]

ouuuu!! it made me tear up when i saw the slovak pasta. the poppy seeds and sugar was a childhood staple for my mom and she always made it when we wanted something quick and sweet. im so glad its included, it seems weird at first but totally works. thanks Beryl and all of you who contribute to the videos!

[@AlissaSss23]

In Romania we have macaroni with ground walnuts and crunchy sugar

[@sybariticcupboardrat3763]

For anyone curious to know how kewpie mayo tastes compared to regular: If you've ever eaten the soft center of devilled eggs, then you know what it tastes like. Japanese mayo only has the yolk part of the egg in it, so the yolk flavor is front and center.

[@hollydaugherty2620]

That’s how mayo is made though. This would only apply if you eat cheap brands of mayo and/or don’t ever make your own.

[@headerahelix]

@@hollydaugherty2620 Most mayonnaise, cheap or expensive, in Europe at least (where I live, UK, Finland and Sweden) is made from whole eggs. It's very rare that mayo is yolk only.

[@AlissaSss23]

Sounds delightful 😊

[@hbanana7]

With the bonfire potato thing, which I love!!! You usually throw the potatoes (scored a couple times with a knife so it doesn't explode and wrapped in aluminum foil ) deep into the fire, not the flame part. As the fire dies down, you pokey pokey the charcoals/firewood and fish out the potatoes. The potato will have a thick skin of black, burnt skin, but flesh will be dainty and fluffy, insanely good. When it's cold out, and the leaves are falling, I always think of baking potatoes and sweet potatoes in a bonfire.

[@baumgrt]

When I heard polenta, this reminded me instantly of my time in university. The cafeteria there would sometimes serve a kind of polenta pizza - basically a slab of leftover polenta, topped with tomato sauce, cheese and whatever other ingredients they had laying around. In winter, this was a really warm and filling meal I quite enjoyed

[@Ethology_Deb]

Hey Beryl, generally the potatoes are tossed into the bonfire and when the fire kinda fizzles out you remove it with a tong and add more wood to the fire. The potatoes now… They are crunchy because of the burnt outer layer but you don’t need to bother, just cut them open put a lot of butter and a dash of lemon juice and salt and it’s HEAVENLY😱🤤

[@sentienthemp8375]

I've been struggling with being sick for like 4 months due to CPTSD and not really eating well as a result. I've missed cooking and eating and your channel is so positive and amazing with all the cultures influencing and overall has just helped me a lot during this ordeal! Thank you so much and I can't wait to see more awesome content!

[@AlissaSss23]

Same. Sending hugs 🫂 🤗

[@rionthemagnificent2971]

My Lazy Day meal is a "Great depression" struggle meal i grew up with. it contains 5 basic ingredients though it can vary from house to house. Its called Hoosier stew, basically a one pot meal of potatoes Onions, Garlic, (any) precooked sausages (though smoked sausage and Kielbasa are the most popular), and green beans. You cut the onions potatoes and sausage into a pot with the beans, add just water (or water from canned green beans and some tap water), cook until the potatoes are tender and serve it forth.

[@leapintothewild_original]

I do this in the slow cooker, and add chopped green cabbage for the last 15 minutes. SO perfect for fall and winter with a hunk of cornbread! ❤

[@Victoria-pu9bm]

I LOVE these videos. Since I come from the United States, there are several food differences I've spotted since I've found Beryl. The biggest two things are animal protein and carb intake. For the most part in the states, carbs are "bad" and animal proteins are eaten in almost every meal. Seeing other countries eat carb heavy, meatless meals is so interesting. In this video, eating tomato polenta for dinner? Crazy. Sweet pasta as a meal?? Unfathomable 😂😁 Thank you for sharing everyone's stories, Beryl.

[@littleblackcar]

My lazy meal is rice with butter and salt, and a poached egg. Or a quesadilla. I don't mess with meat on a lazy day unless it's lunchmeat and I don't have to do anything but take it out of the pack.

[@hederahelix4600]

Maybe you'd like some background to your observation: Many of these meals were developed long ago by people who had to make do with a lot less than we have. Meat was expensive and often had to last for a very long time. Like one pig would last the whole year. So it was used sparingly. The slovakian lady mentioned that people used what they grew themselves which meant they had to be inventive. Also, people worked a lot harder physically those days and the carbs were a welcome energy source.

[@MilwaukeeWoman]

This isn't right. Poor people in the United States eat high starch, low protein meals, I know. And these dishes we were shown are "comfort foods" that are easy to make including something Americans eat all the time, a carb heavy, giant baked potato.

[@Victoria-pu9bm]

@@MilwaukeeWoman In general, the U.S. pushes for animal proteins while carbs heavy foods are considered "unhealthy".

[@pluspiping]

The whole issue Americans have about "i have to avoid carbs" is riduclous. Speaking as a midwestern American. Like. Carbs are good. Carbohydrate foods give you vitamins. Carbs keep you full. Carbs are why I don't start fainting in between meals. My diabetic friends have to be careful with carbs, obviously, but there's some hack fad diet quacks out there spouting ridiculous crap that makes people hate carbs for no reason. They need to stop.

[@balogh89]

The poppy seed noodles are called "mákos tészta" in Hungarian, and this is a kind of a classic food that is served for the kids in the school canteen. I really enjoy seeing that our northern neighbours have the same foods! I'm curious if one day there will be a hungarian one! :-) (Oh, and yes, about the poppy-seed covered teeth.. the kids always got an apple too to eat it after lunch, so the apple can clean their teeth, and also provides a dosage of vitamins too. ;-) )

[@balogh89]

Szia! Szerintem van itt még pár, csak legfeljebb csöndben. :)

[@infamoussphere7228]

The Slovakian dish reminds me of a dish I had in Hungary, túrós csusza! It's pasta + túrós (basically ricotta cheese) + bacon + powdered sugar. It was great! Man, I miss túrós. My grandma is Hungarian but she married an English man back in the 50s and they went to rural Australia. Unfortunately that wasn't a time when it was fashionable or cool in any way to be an immigrant, and he didn't like onions or garlic so her Hungarian cooking got massively suppressed. It's interesting to compare people who have descended from an immigrant couple from the same country, like if both of my grandparents had been Hungarian, to people who have these mixed heritages. On my mother's side my Opa was German and my Oma is Australian of Irish/Cornish heritage so it was the same thing, really.

[@balogh89]

Yes, túrós csusza is another pasta dish we have in Hungary, and it is indeed really good! The bacon+sugar combo is a bit odd for me, I usually eat it with the bacon cubes only, but a lot of other people mixes the sweet with the savory. There is an other, a bit similar food that you should definitely try if you ever have a chance: "juhtúrós sztapacska". It's made with sheep's cottage cheese or Bryndza (the "juhtúró"), and the strapacka is a kind of potato and flour dumpling. You can find videos and recipes online if you are interested, I recommend to use the "halusky" or "strapacka" / "strapachka" keywords. You would definitely love this food too!

[@veunkaify]

That's exactly what we do in the Czech Republic, it's a dish kids will get in the school canteen. When I was little there was rumour going around in school which was that the school canteen does this dish when they have leftover pasta lol

[@balogh89]

Maybe it not just a rumor. :D

[@rosalesenrique]

Im curious out of all the recipes youve done, what do you find yourself making again at home? Maybe you could do a video about it? What dishes have you changed your opinion on as well :)

[@infoscholar5221]

I totally cook potatoes in a fire pit, but the key is to cut them down the middle, insert a pat of butter THEN WRAP THEM IN TINFOIL. Remove with tongs. Onions and sweet potatoes cooked in this way are also delicious! Top with cheese, crumbled bacon, Jalapeno slices, chopped spriing onions, chili, or whatever else you like! Also, props to you, because your "add hot sauce" sensibility is very like my own. EPISODE SUGGESTION: Guilty pleasures - personal recipes for just you!

[@valentinasberryfarm]

I grew up in the US with an Italian dad who loved to make that polenta dish for us as kids, to this day it’s one of my favorite meals!!

[@kathkwilts]

My dad used to make polenta and let it set into a flat, round shape and then top it with pizza sauce and then Mozzerella. It would be baked until golden and then sprinkled with finely chopped basil…

[@catherinewildblooms3341]

Oh finally some Slovak dishes! Yeah well I'd say that generally, us Slavic people tend to put weird things together and eat it on repeat like there's no tomorrow. I think that every Slovak kid remembers having Rezance or Šúľance ( which is like potato gnocchi but oval shaped). Also we love butter and powdered sugar and put it on a lot of things,yes it's our guilty pleasure.

[@gabrielaalvesga]

My great Grandmother was born an raised is the old Chek + Slovak and I miss her so much. She use to prepare a soup that it basically a sweet sauce or syrup and with some type of dumplings filled with black grapes. I've been lokking for this recipe for years and still haven't found. If by any chance you know this dish and could kindly send me the name I would be really gratefull for the kindness.

[@stepanka21]

@@gabrielaalvesga oh and about those black grapes, dont you mean plums? Thats what we usually fill them witch here in Czechia :)

[@l.m.j26.28]

@@gabrielaalvesga hey ,so I currently live in Germany but am half Slovakian - the dish you’re describing really reminds me of an Austrian dish called “Marillenknödel” in Slovakian/Tschech (ovocné knedlíky) otherwise maybe some kind of “Buchteln” - but cause there are so many different types of them I’m not sure which could be meant. Hope you’ll find the dish anytime soon - greetings from Munich

[@InternetPersond]

The poppy seed noodles are yummy. A blob of jam on top is the best garnish.

[@JamieHaDov]

My family is part Hungarian and we call it mákos tészta

[@heviutza]

@@JamieHaDov My family is Romanian and we eat this dish since we are children. Classic dessert :) we call it "taitei cu mac"

[@tamjanova]

Not enough poppy seeds in Beryl's dish... we eat it like it's bluish black from grounded poppy seeds :D :D AND! Heavily salted water for the noddle boiling, it's crucial to balance out the sugar.

[@abracadaverous]

It makes me think of a loose noodle kugel

[@birgitp.6782]

@@tamjanova Thats right, more poppy seeds, and we in Austria roast them in the butter (much butter), before we mix it with powdersugar and soak the noodles in it :)

[@anajulinhasm]

17:37- Genius idea to bring this recipe, i'd never thought of it (but as part of the group of brazilians that don't like raisins, i do not encourage putting them while making it hahahahah) Representou demais, Lucas!!

[@angelamccabe6447]

The polenta dish is part of my life now!! It’s soooo good and easy. And I love mushy foods and this is so comforting.

[@ohheyyola5416]

Was going to be lazy and get takeaway but made Vietnamese rice cooker rice instead and I'm very happy! Thanks Mai and Beryl!

[@gabrielaamaral1120]

Yeeeees, Lucas told us the BEST dish from Brazil! 🇧🇷 And it’s funny because I never thought of it as a dish just from here before 😆

[@Rafaelrpaese]

Why the japanese mayo? Brazilian mayo is the same?

[@johirata5638]

#TeamNoRaisins

[@lolroque]

@@johirata5638 I was about to comment the same thing! hahaha #TeamNoRaisins ! Let's have a war! LOL

[@1789Henrique]

@@Rafaelrpaese I have no idea why he said Japanese mayo. Here in Brazil we use regular mayo, Hellmann's and others.

[@JulianaAzevedoP]

@@1789Henrique até pausei nessa parte pra ver se alguém tinha comentado kkkkk

[@amaza888]

LOVED this episode. I'm all about lazy meals. Also - Brazil dude, you look incredibly nice and happy! Inspiring!

[@priscillad8]

Brazilians are like that

[@pauladixon9003]

I’m so going to break these cozy dishes out for my family when we’re finally all together this Christmas! Thank you to everyone for sharing these recipes! ❤️

[@jennaallen-coan1192]

Your contributors are always so lovely and excited to share. What I love about your channel is, not only do I come away wanting to try the dishes, I also want to meet the people who submitted them. It makes me feel like there are great people out in the world.

[@holyolioli]

Beryl, I truly love your channel. I've never seen such a diverse coverage on food from literally everywhere in the world. I thought I was pretty open minded and curious about food in general but you make me want to go the extra mile. Your work is unique and so important to make everyone feel seen and part of a bigger community. Doesn't matter where you come from, food is always a uniting force that is directly linked to love and make people feel appreciated. Keep the good work!

[@carbine090909]

I love Brazil Guy. My lazy day food is Miner's Groats: Cook up some kasha (add salt) in a nonstick pan, put it in a bowl, then in the same pan fry an egg or two in lots of butter, layer it all on the kasha, dice some onion and some tomato (I use grape tomatoes and just halve them) toss on top, heavy sprinkle of nutritional yeast, then top with hot sauce. Clean up: one pan, one knife, one fork, one bowl, wipe your cutting board. Yummm!

[@starfruitiger]

ooh i've never even heard of kasha before this, i just googled it and i really want to eat it now! thanks!

[@carbine090909]

@@starfruitiger just making sure - not the breakfast cereal, but toasted buckwheat groats! Watch out though, some people have allergies to it. Bon Appétit!

[@esther_margolis]

we often have kasha, but I didn't know it was an English word... when we say it we mean buckwheat (prepared like a pilaff-y rice thing) but it was my understading that the word just means "porridge" or "cereal" in Russian? anyone know?

[@eritain]

@@esther_margolis Yes, any cooked porridge is "kasha" in Russian. The buckwheat kind is grechnevaya kasha or just grechka. In America, "kasha" almost always means kasha varnishkes, Yiddish bowtie pasta with buckwheat.

[@emma-mq4ie]

A classic ashkenazi comfort food is kasha varnishkes--buckwheat cooked in schmaltz (or egg with lots of oil), caramelized onions, & bowtie pasta!

[@UsernamesForDummies]

As a European, I never knew what Grits were. Now I know it’s the same as Polenta. Thanks!💡

[@DrGlynnWix]

As a Southerner, I feel the need to note that they are slightly different (which became very apparent when I tried making them after I came to Europe). Grits are normally made from white corn and a finer grind than polenta, which is coarsely ground yellow corn. You can exchange them, and the taste will be basically the same, but the texture of grits is slightly smoother than polenta.

[@abigailbutler5097]

Grits are a coarser grind, and most importantly, they are made from corn that has been soaked in a lye solution or a slaked lime solution, a process called nixtamalization. This process yields hominy, grits, and masa for making corn tortillas and tamales. It is not the same as polenta, and it tastes more savory. Polenta has a mild sweetness to it. I like my grits with salt pepper and bacon. I don't really like polenta as much, but that's just probably bc I was raised on grits.

[@matblamac]

@@abigailbutler5097 Grits can be confusing! Even though I've had them all of my life in different forms I still find myself reading differences. There are hominy grits, which are what you mention. Then there are also whole/stone ground grits which are more often found straight from an old mill; they are very coarse and take a long cooking time but are my favorite. Those can be made from any dried corn. Next and what's more often found in grocery stores around here (Georgia, USA) are Quick and Instant grits. Quick are just a finer grind of dried whole corn, and both yellow and white are common. Instant are par-boiled and tasteless, a blank canvas--my least favorite. Throw in polenta to the mix o'grits and more confusion!

[@rubynelson1164]

@@DrGlynnWix exactly. Corn meal and grits are not the same thing. Grits are made from hominy. Hominy is corn with the peal off.

[@rubynelson1164]

@@matblamac All grits are made with hominy. The package may just say corn, but hominy is made from corn.

[@taraoakes6674]

I’ve bought prepared polenta in a tube from Trader Joes’s, sliced it into little rounds, and start heating them a bit in the microwave. Then I top them with pizza sauce and mozzarella like tiny pizzas, season with basil, and run them under the broiler in the toaster oven. Voila! Tiny polenta pizza rounds! Yummy! (It’s kind of like the one dish but in pizza form.)

[@annearchy98]

Ngl wanna try

[@GenXBecks]

Quick cook polenta is really good. I love polenta with cheddar cheese and loads of black pepper. Fried egg on top, bacon crumbled in, or on its own. Good for breakfast, lunch or dinner.

[@Teajay21]

I’ve never made it into pizza but I used to get that tube prolenta and slice it with butter and cheese

[@shelley5008]

Slice and fry it. Eat with maple syrup. You.

[@b1k2q34]

@@shelley5008 that sounds amazing

[@gabrielaalvesga]

I loved this episode. I'm born and raised in Brasil on a multi cultural etnic cousine. German , Chek, Slovan, Italian, Portuquese, Native Brazilian and African cousin have equal happy moments in my memories. Your episodes bring me a little more close to the variery and respect for different cultures as I've grown up with.

[@hannahfarmer1632]

Thanks to Mai for the delicious tomato rice i made for dinner tonight. Definitely a new favourite which i'll make over and over.

[@Keks148]

That is exactly what I needed today! I think I'm going to cook Marcelas polenta today. And with my recent rediscovery of my love for polenta: Would you maybe do a Polenta-Recipes-Around-the-World?

[@DrGlynnWix]

The Slovakian pasta is tasty looking! It's also interesting to see all the Eastern European pastas that are sweet.

[@katalazar3080]

It was my favorit food when I was a kid! But i had it with 10 times more poppy seed and sugar.

[@AppleHeinz]

​@@katalazar3080 Mine too! My thoughts exactly! As a kid, I would have added 10 as many poppy seeds, so many that you can't even see the pasta any more. Now at least 4 times as many. Also, the flavour comes out more when you freshly grind the poopy seeds and add them to the hot butter to warm them up before pouring it all over the pasta. Oh and some plum compote on the side.

[@gabrielaalvesga]

My great Grandmother was born an raised is the old Chek + Slovak and I miss her so much. She use to prepare a soup that it basically a sweet sauce or syrup and with some type of dumplings filled with black grapes. I've been lokking for this recipe for years and still haven't found. If by any chance you know this dish and could kindly send me the name I would be really gratefull for the kindness.

[@AlissaSss23]

In Romania we make it with ground walnuts and sugar, but he use macaroni shapes

[@AlissaSss23]

And cinnamon, definitely cinnamon and vanilla 😋 😍 💖

[@amyschneidhorst1384]

The Brasilian noodle salad is very similar to one my mother used to make and eat from a large salad bowl at the formica table in our Chicago apartment, minus the raisins. She also made a broccoli salad with raisins. Which inspires me to make an amalgam of both recipes. Thanks for sparking a memory of her.

[@GIRfan4]

My girlfriend, with a mouthful of pizza: "She's advertising Better Help, she's wearing Lumpy Space Princess earrings. Just call this 'Depression Meals!'"

[@momoparagon]

Okay, I am having a lazy night and feeling very meh, so this is the perfect video for me. I actually watched it *because* I don't feel like cooking, but my growling stomach is requiring some attention. I went for the tomato rice and...wow. This. Is. Lovely. It's creamy and warming and has delicate layered flavours for such a simple dish. I took what you said about the fish sauce to heart and added a bunch which left me wondering if it was too much. No. No, it was not too much. It is perfect. Thank you for the perfectly timed video and thank you to Mai for the wonderful suggestion.

[@tinawilder-whiting3682]

Yes to tuna and raisins!! Favorite tuna salad sandwich ever: tuna, mayo, golden raisins, cashews, and a LOT of cracked black pepper. Eat on a toasted bagel. Perfect!!

[@mariaa9056]

That sounds really good

[@starfruitiger]

i love getting to watch a beryl video within the first half hour of it dropping 💜

[@pmclaughlin4111]

I love how Beryl shows us how "things go wrong"...

[@jessicasturm5099]

I‘m from Austria and we use poppy seeds for sweet dishes too. The seeds do have a distinct flavor, but you have to use a lot more than you did. I love sweet dumplings with butter, loads of crushed poppy seeds and powdered sugar. Definitely a comfort food.

[@mapc088]

Beryl did POLENTA! 😍 This is a dish that I grow up eating in my home. We didn´t have so much money when I was a kid, and my mom (from Argentina) was always looking for polenta in my country (Chile). Despite living in a border country, a lot of Chileans do not know about polenta at that time, and for me, it has been always a warm, easy, and delicious dish from her Argentinian roots. LOVE THAT YOU BRING THIS PLATE! 😍

[@ANNEMARGARET0319]

Beryl, I love your videos so much! There definitely needs to be a lazy day food , volumes 2, 3, 4 etc.! ❤️ I love those easy comfort foods!

[@JoaoPedroGomes]

Beryl aprovou as uvas passas na salada de macarrão. Me sinto tão validado

[@biancachedid4663]

Absurdo, crime de natal

[@vs9400]

Põe uva passa!!! Uva passa hoje, uva passa amanhã, uva passa para sempre 😂

[@afreolon]

Eu também adorei kkkkk

[@veronicalopes8256]

Cara, essa salada de macarrão foi 10, acertou em cheio. Eu não conheço essa versão, mas vou aplica-la aqui em casa. Adoro passas.

[@myladaperez]

Tipo, e se ela não tivesse gostado, ela representaria o Brasil do mesmo jeito, pq o foco é a TRETA DA PASSA no Natal...hahahahaha

[@TheMunchkinita2509]

Are your earrings of Lumpy Space Princess? As if I didn't think you were cool enough already with your love for Studio Ghibli! Anyway, great video!!

[@BerylShereshewsky]

They are haha

[@MarTocado]

Amazing earrings and amazing Beryl 🥰🥰🥰🥰

[@eamonquinn5188]

Lumpy space Princess is like totally cool yah. I have an LSP t-shirt, alongside a Marcelline the vampire queen t-shirt and a copy of the t-shirt that Marcelline gave to Princess Bubblegum, and I am far too old to be doing this, but hey, Adventure Time is the greatest animated tv series in a very long time!

[@raerohan4241]

She's also wearing soot sprite earrings in the tuna pasta salad portion of the video!

[@jessr.7770]

I love all of these recipes!!! The tuna noodle salad is incredibly close to a dish here in Kentucky that we have with burgers a lot called broccoli salad. It’s raw broccoli, Mayo, raw purple onions, raisins and bacon. It’s a fun yummy side for us to get something green on our plates at the cookout!

[@b1k2q34]

Love broccoli salad. I like it with a touch of sweetness. Yum. Sometimes a small bit of shredded sharp or extra sharp cheddar.

[@ninjaphobos]

Growing up in the southern US, my grandmother made tuna salad for us frequently to go on toast. The main ingredients were tuna, mayo, and chopped onion. Where I'm from, people are split on whether to add dill pickle relish or chopped apples (typically a tart apple like granny smith or braeburn). My grandmother was an apple person. She would serve it cold for sandwiches or could be cooked with green peas for pasta. Good stuff either way. EDIT: Amazing how people around the world with no/limited knowledge of each others' cultures will sometimes discover pairings that work. Cool to see the recipe coming from Brazil!

[@rachelb.r.8128]

I love easy, lazy day recipes! One of my favorites is smashed chickpea salad. Basically you just rinse a can of chickpeas, mash them about halfway up using a fork or potato masher (leaving lots of chunks), and mix in a spoon or two of mayo. Then I like to add some diced red onions for crunch, lots of dill, and some diced dill pickles (there of lots of different flavor options though). Eat this in a sandwich they way you would eat tuna salad, or in a wrap, etc. Delish!

[@KayElayempea]

I got a curry chickpea salad from a deli once and fell in love with chickpea salad! I don't usually mash my chickpeas, but that would probably keep them from rolling away. I add mayo, curry powder, diced onion, apple, raisin, etc depending on what I have. I will have to try your version, I love dill and pickles (sometimes I put chopped dill pickles in a lettuce salad)!

[@raerohan4241]

Sounds a lot like chaat. Chaat is a traditional street food in my culture. There are many variations, but the most common (and original?) variations is chickpeas, boiled potatoes cut into chunks, and a crunchy, savoury component like papdi, nimco or mathri, topped with yogurt, a sweet and tangy tamarind sauce, and chaat masala (spice mix)

[@jojeakes517]

Liked and commenting before even watching the vid ,,, such is the power of Beryl !

[@kirtikoushika5482]

Even I did the same ❤️

[@starfruitiger]

and me too lolol

[@tjj2040]

Yayyy! A Berly video with this beautiful morning ☀️

[@lesleygoodman6986]

So Beryl, I always love it when I can one-up my in-laws with a recipe that they have never had! My husband and his family are from Vietnam, although ethnically Chinese, and they have never had Vietnamese tomato rice! It is absolutely delicious and such a comfort food. It is going to go into my rotation, right up there with egg drop soup and congee, as far as quick and convenient. When I asked my husband if he had ever had Vietnamese tomato rice, he thought I was referring to ketchup fried rice. Nope! I love that it’s all done in the rice cooker and so simple. Thank you for all that you do. You are such a bright ray of sunshine! Your passion and love for what you do comes through in every video. Keep up the good work, girl!

[@tqc4853]

This is my favorite video you’ve done, by far! I’m a full-time mom and every single day, I’m exhausted when dinner time rolls around. I legitimately could make every one of these meals any time.

[@punchpineapple]

Beryl: "If you put a fried egg on this..." I'd buy that on a t-shirt.

[@donnawalker3910]

I love Lucas from Ithaca, NY, via Brazil. And I will definitely try his recipe.

[@tabsamnic]

Honestly, my go to lazy dish is just eggs. I always have eggs from my parents chickens and that ends up being 50% of what I eat in a day. I have also taken a ready Mac and added tuna to it when I don't want eggs but honestly, eggs go with everything. Almost everything I make has an egg on top.

[@RatTaxi]

They're the perfect food!

[@jessicaperry7277]

My mom used to make us fried eggs sandwiches and now I make them for my son. I agree eggs are awesome

[@raerohan4241]

Yup. Omelettes, scrambled eggs on toast, and egg fried rice are common lazy day meals for me. Super quick and easy to make, while also being filling and healthy

[@infamoussphere7228]

I wish I liked eggs :( I have chickens and they seem like such a convenient food, but I just...really don't like them eaten on their own. My go to lazy dish is pasta with something like bacon + garlic + chilli + silverbeet/broccolini/asparagus, but I think that's a bit more effort than the average lazy meal

[@MindaGS]

I love when you make Brazillian recipes 🥰

[@kalmage136]

I love this community & Beryl, thank you for introducing me to Polenta, I just tried the recipe. I added in some pre cooked frozen chicken, and added a bit of sugar to balance out the acidity in the tomato sauce. I used chicken broth instead of water & salt. It is soooo good!!!

[@AlissaSss23]

Chicken broth definitely makes it better!!!!

[@fidgetyfl0wer174]

I'm from Alabama so my favorite potato toppings are pulled pork, pickles, barbecue sauce and cheddar cheese. I've done potatoes in a bonfire camping a few times and you are right, you throw them in the coals wrapped in foil and you can pull them out with a stick or wait until the fire dies down. If you love smokey flavor you will love them!

[@GellyB]

OMG! We do sweet pasta too in Belgium! This is so exciting to see that we're not the only ones. We put butter and cassonnade in ours (a blonde sugar that taste like salted caramel). Yum!

[@____Ann____]

True. But I never tried it. It seems so strange even though a lot of us like it. Isn't it the pasta 'wielrenners' (cyclers) eat?

[@pedro12361]

I loved the video, i would say that a lazy breakfast/snack option would be the brazillian Cuzcuz (it doesnt matter if it is the rice or corn one) with a fried egg and a little bit of margarine on the top of the cuzcuz, anyway, your content is awesome, keep doing this amazings videos

[@JulianaAzevedoP]

Cuscuz de arroz? Nunca ouvi falar!! Fiquei curiosa kkkk

[@pedro12361]

@@JulianaAzevedoP simmm kkkk na verdade feito com flocão de arroz, eu particularmente prefiro ele do que o de milho, não sei de qual região vc é, mas pelo menos aqui no norte do país onde moro é bem consumido

[@JulianaAzevedoP]

@@pedro12361 passadaaaa, nunca vi esse Flocão de arroz, deve ser tudo. Sou do sudeste, realmente não é comum. O outro cuscuz que a gente tem aqui é doce, feito com tapioca e coco, uma delícia!

[@pedro12361]

@@JulianaAzevedoP seeeeei qual que vc tá falando fhasudhfuas, se tiver a oportunidade, compra uma cuzcuzeira e flocão de arroz pra fazer, fica muito bom pra um café da manhã ou só um lanche mais tranquilo msm

[@Krrle4250]

Love these! Beryl could you do one about how the world eats spinach? It's a food I think a lot of people want to eat more of and I'd love to see some fun ways!

[@tabathaogost4982]

I think this may just the most genuinely wholesome video on KZbin And that first girl spoke into my soul when she said 'I'm my own family now'. Wow, I've been looking at it all wrong, she said it with pride and determination and sent my victim ass to school. I needed this!!

[@jacquelinej4819]

I’m going to try that tomato rice recipe soon. Honestly it’s genius!

[@daniq25]

Next time try making the polenta with milk instead of water! It's a game changer, I never never ever make it with water if I have milk around ;)

[@robertstrickland2121]

A bit of heavy cream is good too, make with water, but add heated heavy cream and melted butter, yum. Secret to shrimp and grits

[@christopheroliver148]

@@robertstrickland2121 Turns into sort of a corn based risotto.

[@matiasdevaglia4541]

50% milk and 50% water (or broth) is my favourite

[@infamoussphere7228]

I always do half milk half water! My dad does stock. But I typically cook mine in a saucepan and then bake it in the oven to make crispy polenta pieces, because my Dad really doesn't like soft polenta. Kind of a shame, I like it soft - although you have to eat it quickly or it solidifies.

[@RuMiJP]

Hi Beryl, I love camping and the way we cook our freshly digged sweet potato over bonfire is just to wrap it in a newspaper, some people use foil, but I like a damp newspaper and foil coz' i want my sweet potato a lil' bit moist.. 1- wrap whatever cleaned potato you have. (Foil, newspaper dry/damp or combined.) 2. Dig where you will be making bon fire. (If it is sandy it'll be easier, but i hope it's not a wet soil, coz' some earth do have aroma which isn't nice you know.) then place your sweetpotato and cover it with a sand or soil. --or just place your sweetpotato right under the bonfire (just wrap it tight coz' you don't want a smokey potato 😂) 3- place your bonfire on top. After you smore's away and the fire gone out. Let the charcoal stay. And later you can poke it with a stick and check if it is already cooked. :) bon apetite!

[@catpowerlilian]

Salada de macarrão: PATRIMÔNIO BRASILEIRO ❤️🇧🇷

[@ldx6491]

It would be super interesting to see traditional post-partum meals from around thé world 🤰🤱👶 or traditional baby food ~

[@A-Wa]

this needs to happen!! that would be sooo interesting

[@awex2276]

I'm not having a child anytime soon lol but I would so watch that! What an interesting topic!

[@hannahg.8572]

I also love the idea of comparing typical "sick meals", like what is considered gentle food to eat when you're sick. Because it's WILD what people consider that to be in different places. For example, in Germany, (chicken) broth with egg was very typical. I've been told by Syrians that "anything can be cured by olives and yogurt" and those are the prime sick foods. Meanwhile, I watched a Korean series and one character specially cooked a healing dish for their sick friend that was supposed to be "light and nourishing" and it was shrimp rice. From a Central European perspective, feeding someone with a stomach bug olives or seafood is borderline insane, but my Syrian friends were just as shocked at the suggestion of eating egg when sick. XD

[@Evieteresa]

Beryl, my favorite potato dish is a sweet potato with creamy pimento cheese. I had the combo at a restaurant (or it could have been a food truck) in North Carolina and fell in love with the flavors.

[@abigailbutler5097]

Sounds delish!

[@kamilakorzec1456]

The chapters got a little messed up, polenta is in the potato chapter and vice versa :)

[@lisahinton9682]

"Pizza! Pizza!" Aww, nostalgic Little Cesar's pizza commercials from the 1990s were so hilarious. And my life was fun and easy back then, too. Awww! You took me back, Beryl! 💕

[@justacarcrash]

You're my go-to channel when I'm feeling low. You cheer me up Beryl!

[@theaniacz]

I’m polish and I saw in the comments people talking about the poppy seeds pasta. See the trick for us is to use poppy seeds filling, not just plain poppy seeds. The filling usually has nuts and raising in it and you can also buy it pre-made. I’m not a big fan but people looove it and swear by it. We also made few different cakes with it. Oh and the strawberry pasta also, there’s a way better way to do it over the one given to you. Smushing strawberries with cream and sugar first works amazing! Love your channel and every video is so wholesome and informative. Sending lots of love 💕