Drinking Foods Around the World | Philippines, Brazil, Mexico, Poland, Portugal, Italy, Ashkenazi

I know this video was longer than usual but I thought these food and drink pairings were all so interesting and I learned a lot!
The artist today is Shailandra Jadeja:
Instagram: / shailandrajadeja
Thank you to everyone who shared their combos in the video today!
M, Colleen, Mariana, Kasia and Jedrzej, Roberta, Ana and Sara.
Recipes for the different food and drink pairings:
Brazilian Chicken: Recipe by @Tata Pereira • PORÇÃO DE ISCA DE FRAN...
Ashkenazi Cake: smittenkitchen.com/2008/09/ma...
Chapulines: amzn.to/3x8nAib
Sal de Gusano: amzn.to/3g21yrI
Lupini Beans: amzn.to/3prk93q
Glass Cocktail Stirrers like mine (I found them on ebay!): ebay.to/2Sg2EH6
Where I get my earrings with a little discount code! shrsl.com/32k14
Pops of Color aka the Microgreen kit I swear by: shrsl.com/32k93
Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have: geni.us/Z9V1jo
My little red blender: geni.us/DPIkH
Bamboo Cutting Board: geni.us/F0T2ZC
Colorful Ceramic Bowls: geni.us/EuAsnn
Mini Whisk That Is the Best Whisk: geni.us/sNA9H7c
Silicone Brush: geni.us/P9TDJ
Small Silicone Spatulas that I Love: geni.us/qBgs
Wooden Spoons: geni.us/0N17A
My Favorite Board Games Right Now
Dominion: geni.us/4HlP
Ticket to Ride: geni.us/fAcAcJ
Carcassonne: geni.us/p4Ldfr
7 Wonders: geni.us/TgSw
Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
Follow me on Instagram: / shereshe
Support me on Patreon: / beryl

[@yefefiyah]

This was so fun! Thank you for inviting me to participate! I love seeing all of the pairings, and look forward to trying them; especially the sal de gusano and the chapulines. I already know I love sisig...it's one of my favorite brunch foods! Especially with a fried egg on top! And, of course, I make my own pickles...and they are soooo good with vodka! But now I have to try making sweet pickled garlic!!

[@chriozian1101]

I am amazed how fast filipino food has become well maybe famous LoL

[@yefefiyah]

@@chriozian1101 I have had many coworkers who grew up in the Philippines, and one friend owns a restaurant. They taught me well! I love lumpia, pansit, sisig, lechon kawali and sinigang na bangus. So delicious!!!!!

[@diegoalcantaras5580]

for a long time i never looked at the channel name and thought this was a buzzfeed channel…

[@lifespathgl3b792]

for sisig If you will eat on dinner you need rice.. but if you will drink alcohol only sisig no need for rice..

[@Zenmyster]

I think that the word you were looking for with the salted oranges was "accentuate". Just saying

[@LoToPuFotta]

2:16 Brasil 6:03 Italy 8:07 Ashkenazi Jewish 11:26 Portugal 14:45 Mexico 18:30 Poland 21:59 Philippines

[@Demolitionisttttt]

,♥️

[@danilocaminadejr.2323]

How to do this kind of shit?

[@u140550]

ty, i was a tad confused on which one was next

[@lorelailuthorkar-el137]

​@danilocaminadejr.2323 you write the timestamp

[@jenetteferraco6344]

I love the way Beryl highlights each dish---- with the person from the home country describing it, the careful making of it and finally her best outfits as she experiences each dish. I think her channel has the best editing and storytelling. 😍

[@BerylShereshewsky]

@Knochenkotzer this.

[@savvylou9526]

I missed her on Great Big Story, I'm happy she's got a channel! ❤️

[@zyanyaruelas6636]

totally! the more I watch it, the more I realize how carefully handcrafted is everything.

[@ellikasan]

Sisig actually dates back to precolonial times and is actually a method of cooking wherein you boil the meat in vinegar and then serve it as a sort of salad with spices and fruits, iirc. The modern sisig we know today is an innovation of Lucia Cunanan (the woman Colleen was talking about) where she fried the sisig after the initial cooking process. The addition of the egg and the sizzling plate were later developments.

[@JNF590]

That's what I know and we do back further north Called Dinakdakan. Boil the Pig Face, ears (optional Grill after) and mix in fresh chop onions, minced garlic and Lime Juice/vinegar/salt. Edit: for got the best part add the Boiled Pork Brain as well

[@jipstan27]

I like how she respectfully tries to pronounce the names of dishes and not just blatantly butcher them. Also, I love how frank she is about her experience and not just "liking" everything just because she's scared of feedbacks

[@davidereira4595]

My Aunt made wonderful honey cake , she was Ashkenazi. I am Sephardic. My sister has her recipe.

[@davidereira4595]

With the garlic, been there done that . My Aunts parents were Polish.

[@davidereira4595]

L'chaim.

[@migscccs]

I saw "food/drink" and "Philippines" and immediately thought "sisg and beer." So sinful, so unhealthy, but my golly is it sooooo good, especially if the sisig is hot and crispy with lots of chili!

[@vaynespectrum4542]

Why sinful

[@olleheyb]

@@vaynespectrum4542 because it’s very unhealthy lol

[@vaynespectrum4542]

@@olleheyb yes 😋

[@pokeydpt7672]

dont forget the calamansi with the egg being fried :D

[@lyssamalloy5162]

Commonly if iSisig is made up w/pork for sure its full of cholesterol and they also put egg and mayonaise and crispy pork skin or chicharon .. pepare your lipitor from the drugstore 🤭

[@Wg-.2]

I started a tradition inspired in your channel , every week I prepare a thematic day based in a different country for my family, includes food,drinks, decoration and movies or music from that place. It gives me the same sensation of your videos of being transported to another place without living my home. You are an amazing soul. Thank you for inspiring and showing the world a new perspective

[@chimeracooks]

This is so cute and clever!! I want to start doing this! :)

[@Iceechibi]

I started doing this with my nieces and nephews when I’m planned to watch them for a day. Can’t do too many movies or tv shows, but I’ll usually find educational stuff either like music, folk dance, history, etc. I have a degree in international studies and political affairs and it’s let me put my degree to good use (I’m a SAH housewife and my only job is freelance translating for Turkish and Japanese). Their mom and dad also love it and have learned a bit about some countries they didn’t know anything about. Bonus points is I’ll do the same countries, but different time periods. Like, I’ve done Meiji Restoration era of Japan, ancient Japan, modern Japan, Byzantine Empire Turkey, Ottoman Turkey, Modern Turkey, etc. They love it and their parents like it because they’re learning geography and history about places that might be more skipped over in school.

[@OriginalGabriel]

Back in the late 90's, we used to do a monthly multi house dinner party. We'd blindfold someone, and have them throw a dart at a world map; wherever it landed, was the nation whose food we'd cook next month, and each household got a different course to be in charge of.

[@jocelynortiz9186]

I do this since quarantine started to give my 15 & 14 year olds a fun experience. My soon plays the national anthem & gives us fun facts while I serve & my daughter talks about the beauty standards, fashion, & top singles

[@anageroldi3146]

It's been a pleasure beeing a part of the video

It really looked like that there's a typo on Isca de Frango lettering at the beginning. Big fan here of it and Beryl 😅😅

[@clala5793]

I love brasil

[@marciocouto3543]

Sempre bom ver o Brasil nos vídeos da Beryl. Aqui no RJ, a gente também chama essas iscas de gurjão de frango! :)

[@gummieworms3909]

It looked good☺

[@karinagutierrez1176]

I love how Beryl tasted the Mexican flavors and was comfortable and happy. That's exactly the Mexican vibe 🇲🇽🇲🇽🇲🇽

[@InfiniteWater_]

The third person could be a narrator with their amazing voice, so smooth

[@BerylShereshewsky]

Totally! their voice is so amazing!’

[@gabi-saint]

I couldn't agree more. I'm jealous on her voice and pronunciation

[@bongapercival2398]

Next gen siri

[@charliebond3543]

@@BerylShereshewsky pronoun respecting iconnnnnnn

[@addimess6297]

They sound like someone you’d hear narrating a book.

[@denniszenanywhere]

21:58 As a Filipino, I knew it would be sisig. Anthony Bourdain also loved this pairing. He even ate it where it all started in PH. In New York where I used to live, I'd eat sisig at Pig and Khao in the lower East Side. It's owned by a previous Top Chef contestant, Filipino American Leah Cohen. When I visit NY, I'll try Mama Fina's.

[@fayegagarin3243]

Hi Beryl 😊👋🏻! I'am from Philippines 🇵🇭 the SISIG was one of Chef Antony Bourdain's favorite food together with lechon. He actually featured it alot of time on his show. he even went to the Philippines to eat sisig and drink beer! We love you Beryl thank you for always featuring Filipino food on your food vlog 😘🇵🇭

[@imonte6332]

Beryl: *whips out Sisig and beer* Me, a Filipino: “You summoned me?”

[@konodioda6969]

Whomst has summoned the almighty one?

[@hell0278]

INUMAN NA HALA!!!!

[@cupcwakemie1733]

Shot puno! Leggoooo hahaha

[@gungatz6696]

Tagay bai! 🍻

[@alcheljorge9096]

Shot punoooooo

[@jennavosburgh1522]

This might sound silly, but I really look forward to seeing how Beryl chooses to plate each dish. Her glassware and plates are so unique and fun! I adored the little swan in this video!

[@mikedrop4421]

How can he make paper cutouts which look that amazing and it's not even what he's best at? I can't even color inside the lines consistently and he's creating watches for a living and that art in his spare time. Wow

[@danigirii]

i've dabbled on that before asbpart of my craft of making brooch pins out of paper that looks like wood... i could tell you that there is a lot of joy in the process as it is in the final product and you would be surprised by the endurance of paper and just how light your touches can go thinking about the material you're working with

[@Rayvana]

He's a clock maker by profession and from my friend that does the same thing, it's all about very tiny precision building. Parts can be at most a couple millimeters long and need to be fully accurate or it throws off the workings of the whole clock. He's taken that same kind of skill with precision to create paper cut out art

[@nunyabiznes33]

Trying paper cutting, can even get clean cuts lol

[@rosalynsalanguit3777]

Filipino food is such an underated food. We are spanish and chinese influences, we have empandas but we also have spring rolls (lumpia) You should do a whole new series of underrated foods in specific countries :)

[@kentvincentllano]

“To lying, cheating, and stealing, If you’re gonna lie, lie for a friend, If you’re gonna cheat, cheat death, And if you’re gonna steal, steal someone’s heart.” Love this🧡🍻

[@alaingil9098]

I think I heard it from the movie Hitch

[@GringanMexico]

Beryl oh lord you getting a green screen is an absolute recipe for shenanigans that we didn't know we needed. I love your goofy fun style that takes us away from the world for a while, so sing your songs, use your green screen, and just be all that is you. ♥

[@honeyhannijung]

It's very adorkable and I love her all the more for it 🥺💖🥺💖🥺

[@GringanMexico]

@@honeyhannijung Lol no sad faces, I was saying that I LOVE it. :)

[@honeyhannijung]

@@GringanMexico same though! I just use the 🥺 to mean I'm very soft about something 😅💖

[@GringanMexico]

@@honeyhannijung omg I think I read about that online when the hair parting and skinny jeans controversy came out, I'm a xennial and so not with the times 😅, I'm glad I didn't make you sad 😅♥

[@TheGentleCreepers]

Sisig's original ingredient is pig's face or the mask as they call it. But others started using pork bellies which is also delicious in its own merit 🥰 Tagay Beryl!!! 🍻

[@curlymaine8908]

The one I read from max's is that it also includes pig's brain. C

[@olleheyb]

@@curlymaine8908 I think the type of sisig that includes brain is dinakdakan?

[@myyou7335]

I think the face is better. If they would add skin of pork feet I would like it better than the belly.

[@thefool4989]

@@curlymaine8908 the authentic one includes mashed chicken liver or liver spread. Brains are used for dinakdakan (they are different)

[@ShoutingKuyaWill]

boiled then grilled pig ears, snout, cheeks, neck; chopped. Grilled chicken liver; mashed. Calamansi, salt and pepper to taste. Green or red chili, it's up to you. Msg would add umami flavor. The closest authentic kapampangan sisig recipe. No egg nor mayo.

[@xBLACKJACKSx]

“Tagay hanggang mamatay” - Mr. bulbul Trans. “Cheers till death” 😂

[@babebubeboink2983]

😂

[@rexmondrex1408]

Hahaha

[@alexandraveloso9604]

LMAO bulbul means pubic hair

[@ElToronski]

mr Bulbul is a legend lmao

[@kickassssnation027]

"Di bale nang susuka, wag lang susuko" - Andres Bonifacio Trans "Doesn't matter if you vomit, just don't give up."

[@arturg8000]

The way Saúde 🇧🇷 and Saúde 🇵🇹 sound so different being the same language 😂

[@jessicauiui]

I really like how you're doing adverts, they seem very natural and they make sense with the video and it doesn't feel like an ad read ♥️

[@sybariticcupboardrat3763]

Because of this video I checked if there were any filipino restaurants near me and found out there's one that just opened recently! yay, maybe they have sisig.

[@MeowMeowLon]

u can make yourself, u just need mayonaise

[@jelen2579]

@@MeowMeowLon and pig face 🐷 (maskara)

[@Believeyouarelovely]

I love how diverse all of us are here as an audience. I didn't realize up until now. Also Beryl's bubbliness can literally brighten up anyone's day I just love it!

[@mrpotatohead707]

i know this is a bit unrelated to the topic but sheeesshh M's voice is just chefs kiss; the tone, clarity and all that -- it's just rich, smooth and idk, sounds expensive? sumthn like dat haha. She can do narration stuff or like voice-overs for characters or commercials if she wants to

[@melindusfindus1668]

"Because, he's bad news" literally me and my friends drinking beer

[@BerylShereshewsky]

hahahahha

[@himanibhatt2508]

Food and drink go to together almost as good as Beryl and KZbin

[@lantiminha]

Ana was so cute! I'm also from the state of Paraná in Brazil and I can totally attest to this amazing pairing haha

[@anageroldi3146]

obrigada

[@gretchen1009]

You are just such a treasure, Beryl. Always so positive and kind and friendly, it's a pleasure to watch you try (and make!!) all these foods (and drinks) and learn new things about different cultures with you. Genius! Thank you for your great work.

[@BerylShereshewsky]

Thank you!!! 💜💜

[@caricheng]

When I saw Brazil, I was sure it would be caipirinha + something fried and salty :) I prefer the fish version, though. And YES it immediately feels like being at the beach!!

[@cayelarissa]

Fried fish like a dourado or a tucunaré ❤️

[@SuperTaty]

I thought it was going to be with asinha de frango!

[@MrJeric1]

Well, with torresmo its soooo much better. Cachaça its made for drinking with a pork plate

[@dudacampos6841]

100% the fish one! The one you get at the beach with either caipirinha or a good, ice-cold litrão

[@datsusasa]

French fries for vegetarians!!

[@trtotally]

Beryl, get the cash. Even if you are going to be sponsored by Raid Shadow Legends, we're going to support you!

[@BerylShereshewsky]

hahahahahha omg bless

[@agni3377]

yassss... please..... so we can see more of beryl🥰🥰🥰

[@tatersprecious5827]

Absolutely! I would rather support a channel by watching sponsored content than by watching the Hello Fresh ads 4,000 times. :)

[@BerylShereshewsky]

@@agni3377 thank you!!! I feel so nervous but I know this money will go to such good use and be spread around to more filmmakers to share amazing foods and stories! I’m so happy you all support me with this 😭😭😭

[@bagamiasbanii]

Yes! 10/10 I’m here for this. Also @beryl - when are you publishing your recipe book? With cute illustrations and pottery images and recommended pairings and whatnot.. besides the amazing collection of recipes. Start small, talk to a publishing house, think about it. You have some people here that would definitely support this 🥂

[@nramos6838]

I love watching your content! Everything is so well researched. I'm Filipino and everything you've shown from my country has been accurate! Not to mention, the way you present food makes people want to try it too. And you eat so well! Super entertaining. The wholesome content we all need! Thank you and More power Beryl!!!

[@milaanouska9810]

You just have the best personality going. So respectful and just positive!! Watching your videos really calms me and brings me joy. The world would be an amazing place if everyone was like you Beryl. Thank you x

[@LivingInTheShade]

The chicken strips and honey cake looked fantastic.

[@rheajalgaonkar9328]

Beryl is so adorable with her green screen😂❤

[@vickimae5183]

Hands down, learning so much through your videos is my favorite thing. You present this beautiful platform of storytellers who really are amazing, wonderful teachers in their moments on film. It's really inspiring, and I love that you are just such a personable, energetic, positive being. Thank goodness for Beryl ♡

[@rambutketiak]

22:47 Oh wow in Indonesia (South Sumatera) we also have word “pulutan”. Since the majority population is Islam we don’t drinks alcohol but the meaning of the word is same.

[@bacj9868]

Of course we share similar words! After all, we are brothers and sisters here in SEA.

[@markjasonalima3188]

Nice to know 😊

[@jaames]

Wow!

[@Figgyb]

In Holland we drink a beer with a little glass of Jenever, which is a Dutch kind of gin and we call it a kopstoot what translates to headbash. You drink it sip of beer and then a sip of jenever and with it you eat bitterballen. Which is a kind of deep fried ragout balls. It’s very good. I think deep fried food is good with any alcohol 😅

[@Empress_Lisanne]

Yes for the bitterballen!

[@m.janski]

#hollandisnotacountry

[@Figgyb]

@@m.janski kom uit Amsterdam dus #hetverschiltussenkennenkunnenkannenweniet

[@lauren8627]

"Headbash" 😂. I love that. Honestly it sounds tasty!

[@Jessiefox123]

My favourite jenever is walnut 😍 it might be bitter for some but it's such a beautiful deep flavour

[@anj7528]

Ohhhh yes, sisig and beer is 👌👌👌

[@AngiDas]

Beryl, i’ve been watching tons of your videos and they just give me such a warm comforting feeling inside especially for my life is a little chaotic at the moment. Thank you for all your hard work and sharing such wonderful art and food and your joy! Have a great day!

[@joannepeterson7896]

This longer episode was wonderful. It's fun to watch and listen to the excitement each person, or couple brings to their description of the special pairings in their culture. I liked each segment, and then watching you taste and critique was a joy. Each segment, each person creates the atmosphere of celebration, family, and delight in the memories they bring.

[@jocelyneherring9666]

I know it’s a longer episode but I’ve already watched it like 3 times these are the kind of long episodes that you really don’t mind because this is some of the most creative work I’ve seen on the internet point blank. Extremely entertaining and educational I mean your videos are the whole package thanks for all your hard work. Also, thanks to everyone who takes the time out of their lives and help the rest of us understand different cultures and costumes by teaching us different ways to prepare foods that we may or may not be familiar with I feel like I can travel the world and be a bit more knowledgeable of my surroundings. You are doing a lot with what you have in front of you. These people humble me.

[@mishannaoudit8622]

Absolutely enjoyed this video! The green screen was one of my favorite parts of the episode. The way Beryl does her videos just makes it so much fun to look at.

[@charliebrown1184]

For 25 minutes I have been around the world in food and drink and it has made my day! This has to be one of the most amazing communities on KZbin, full of people from all over the world who want to learn more about how wonderfully diverse we are, and how food can bring us all together.

[@claire-yn2zi]

"You saw him? You shouldn't have called him. He's bad news" this checks out lol

[@wiolagrabarczuk809]

Pickled vegetables are so important for the Polish culture! We have even this specific name for people (especially students) who live in big capital city, but regularly bring jars of pickled food from their parents - it's _słoiki_ - which means _jars_ 😁 Actually I think that sour is the main, most important and common taste in Poland; we eat sour bread, very acidy cucumbers and pickled cabbage (well... we try to make pickles from almost every plant^^), a lot of sour soups, we make fruit cakes with sour white cheese or sour apples, or rhubarb... That's something special and really nice to try if you'd come to Poland or Polish shop anywhere. ☺️ Also, a few years ago my husband went to the Museum of Vodka in Warsaw and there he got an information that in our country there is such a strong opinion about drinking only very cold vodka... because during the communist period (over 30 years ago!) the alcohol was so awful people had to make this kind of temperature camouflage to hide the bad taste. And now it's all about this old habit, but still lots of people think it's somehow the only proper way of drinking. 🤔 PS Jędrzej i Kasia - what big glasses you have! Student's style indeed. 😁

[@meggychin990]

Really?? I'm from Philippines and sour food is very much enjoyed here. Personally speaking also I really love sour food 😂

[@nanpiona]

I really love your content and how much you give appreciation to the dishes! This is definitely informative and not click-baity unlike other videos out there.

[@happeenina9435]

You are soooo amazing Beryl for introducing us to different cultures and appreciating it as well.

[@Priyanshu711]

Watching your videos representation diffrent cultures really warms the heart. Honestly in this time of the world where there is so much hate your content is really heartwarming. NEVER STOP PLS ❤❤❤❤❤❤

[@jenniferharris7633]

How funny. The mezcal is typically sold with a dead worm floating around in the bottle. So in essence, you had a three course worm pairing. Also, for the rest of us that find worms distasteful to consume, there is a spice blend sold under the brand name "Tajin" which is salt, ground chilis and lime, and it is mind blowing when sprinkled on melons, citrus or pineapple.

[@JadeCanada237]

Tajin is life! I sprinkle that stuff on so much! :)

[@bojaes]

actually in Oaxaca we also sell the mezcal with a scorpion inside too! it's not like the traditional mezcal, but some villages like to add dead scorpions and dead worms to it :) It really gives a much higher and strong taste :)

[@bodyofhope]

I would eat my own arm if you sprinkled Tajin on it.

[@AliandBaros]

This is such a cool idea! Love seeing the different food and drink pairings!

[@ianjohnson1495]

I’m obsessed with all of your videos

[@SamElle]

Aperol spritz are like the quintessential summer drink!!! I didn’t know this drink / snack pairing originated in Italy, super cool!!!

[@sbasi2739]

I had the drink for the first time in Italy during my holiday and since then buy here in the UK regularly, I love the refreshment aspect and goes well with any snack

[@tainadelcaribe]

That’s is so true! You see it and then taste it and in that moment is definitely summer no matter what time of the year you’re drinking it!!

[@supertobino]

in venice to be more specific

[@LauraP2501]

Omg! We have in common 3 channels by now 😂 I see you on Blogilates, Taylor R and now here. This is a sign that I have to subscribe on your channel. 🤭

[@SamElle]

@@LauraP2501 omg hahahahhaa we have really great taste in channels!!

[@anushreeverma8804]

Happiest belated birthday Beryl!!! Hope you had a super great one!!!

[@jmleeinla]

Oh I loved this episode so much!!! It was filled with foods I’ve never seen before and I felt like I took a trip around the world with some wonderful friends!!! Hitting little hole in the wall bars and talking with the locals. Magical.

[@johnkeithmarzo5776]

Loved every minute of the video. Great storytelling and you could really tell she puts a lot of effort into the research, preparation, filming, and editing. Cheers, Beryl!

[@jeanche2420]

"if you're gonna go out and get a drink" *correction*: "if you're gonna go out and get drunk" It seems that the food & booze pairings from the different countries work well for different occasions in the US & other countries as well, e.g. - the Brazilian caipirinha & fried chicken, perfect for a humid summer evening, when you don't feel like eating much; - the Italian aperol spritz & snacks, perfect for a sunny summer day; - the Ashkenazi lekhakh & bronfn when your naughty aunt or granny drops by for a chat at your first apartment, - the Mexican Mezcal, orange slices and grasshoppers, when you feel that you have to impress you intellectually gifted friends with an interesting, conversation starter; - the vodka & pickles combo, well, that's what I had with some Polish friends on one memorable New Year's "morning" after the obligatory fireworks (we also had cheap cognac, chips and cheese); - the Filipino sisig & beer pairing, when you're still recovering from a hangover.

[@Shellycoop]

I have read your comments on other videos pf her too. Seems like you have keen interest in food. I really like your insights of how certain foods are consumed in different quantity between men and women. Anyway, are you a food bloger or something? Or read books? Can you mention some?

[@TheSwedishRider]

The Lekakh is called Honigkuchen (honey cake) in Germany. I can REALLY recommend spreading butter on it! Edit: It's usually eaten for breakfast around Christmas time here.

[@cherriberri7161]

Lupini beans can usually be found in the Italian section they’re one of my favorite snacks we always have during Christmas and the feast of the seven fishes.

[@susancallozzo4557]

Lupini beans! My family loves them but when I talk about them no one else has heard of them. Such a great snack.

[@martagaratea]

I love love love this episode! In Spain we use to say (often with friends, not family) " Arriba, abajo, al centro y pa'dentro!" Wich means, Up, down, to the center (of the table) and into your mouth. While you do it with the full glass of beer/wine Otherwise, we said: Salud! or Chinchin!

[@idek7438]

We also say cin cin in Italy :)

[@ericktellez7632]

Yes, but guess what? Mexico has taken over that saying and made it popular in the US. Search “Tequila Toast” it is the exact same saying but people in America now associate it to Mexico. So, sorry I guess lol, even thought we got it from Spain.

[@mariaisalima8181]

here in Brazil we say chinchin too but i think it has more like a "t" sound tchin tchin

[@ChinmaiNaregal]

Hey Beryl, at 25:35, Likith was speaking Kannada, the regional language of Karnataka and not Hindi as the captions shows. He said "Abhinandanegalu" which means congrats or cheers!!

[@ophelia4823]

She never said it was in hindi

[@ChinmaiNaregal]

@@ophelia4823 The captions did. My bad, I should have specified that

[@ophelia4823]

@@ChinmaiNaregal oh ohkay

[@NYCHICLIFE]

The honey cake, so nostalgic. Love my dad’s cake for rosh hashana. But also yes to drinking between the fish and meat courses, i like rashi and bartenura.

[@raspberryvisionary9031]

I have to say Beryl, one of my favorite things about your videos is observing the amount of pickles and condiments you have handy in your fridge! I have been dubbed the condiment queen in my circle of friends, and it is really nice to see a fellow member of the condiment court here on youtube!

[@blissgirl9052]

Man oh man. That honey cake and whiskey speaks to my soul. This video delighted my soul. Thanks everyone!

[@Rita-hw6qg]

In Spain you get free food with your drink in bars! It's called tapa (yes, tapas are actually free). Really changes on where you are, from just some olives to a whole plate of food. My favorite ones are patatas bravas, tortilla or ensaladilla rusa. So good

[@Jessiefox123]

Salted grilled padron tho 😍

[@Rita-hw6qg]

Yes!! I'm from Galicia so for me it's the n⁰1 Summer dish

[@animesenpai1163]

In the Philippines we also have a food called Tapa which is marinated dried beef which is then fried or grilled. I believe it's also paired with drinks, but now it's just a breakfast thing with fried egg and fried rice which we call "Tapsilog"

[@dutchkel]

Ensalada Rusa in Peru is a potato salad. Is it the same in Spain?

[@Rita-hw6qg]

@@dutchkel yes! With other vegetables like carrots and boiled eggs, tuna and mayonnaise

[@amorscientiae]

Definitely made it to the end! So satisfying taste test! Gonna try some of those yummy pairings! Thank you love! ❤️🙏🏻😇

[@annieoannie]

When I was in Italy probably 12 years ago, apertivi was almost everywhere we went. It included different things at different places. Almost every presentation included at least four things and some included up to eight or 10. Some of my favorites were small slices of pizza, olives, stuffed tomatoes, one of my favorites olives stuffed within anchovy and deep fried, there were little stuffed tomatoes, finger sandwiches of all varieties, even things like a Spanish potato tortilla. I could go on naming things for quite a while that I had during these wonderful evenings my husband and I spent walking around in whatever town we were in. Every restaurant had their own spread. In some of the restaurants you could help yourself, something like happy hour used to be. In other places, they brought you a fresh plate with each drink you had. Most places brought a plate for each person, but some would just put two of everything on a plate for my husband and I. One little place we found ourselves at, had different things as the evening progressed. It was a lot of fun. You could go from one place to another and have a cocktail and a little plate of food. Now Italians can do this and follow it with the big dinner if they're out. My husband and I often found apertivi to be quite enough for us to consider dinner and a really pleasant way to spend an evening. If you ever get to Italy, enjoy an Aperol Spritz which in the more than 10 years I have been back here from Italy in Los Angeles has become a favorite cocktail in many of my favorite bars, a bellini in its birthplace, or a negroni which is made with another liqueur or aperitif made by the same company as Aperol, called Campari which is also popular as a spritz and was very popular here in the 80s as a Campari and soda with a squeeze of lime. A Negroni is much more alcoholic including gin amongst the various other things included in its mix. Personally I think apertivi is right up there with tapas in Spain. Depending on where you are, depending on which restaurant you are in wherever you were, you were likely to have plates that didn't resemble each other at all. Strolling from Piazza to Piazza at 5:30, 6:00 was a wonderful way to sample a lot of restaurants food without having to have more than one dinner. Sometimes we had dinner, but we only went to one place for apertivi beforehand. If you were in Italy, take advantage of this wonderful gift the Italian people have given us and enjoy apertivi for yourself.

[@nessazee]

Honestly this was so good and one of my favorite episodes to date! I would watch another 25 minutes of food and drink pairings-part 2!

[@little_misscrafty]

In Scotland, specifically in the Highlands they say Slange, but also "may god bless you, and the devil miss you"

[@CeliniaGava]

Wonderful video and multi-cultural parings! Thank you so much!!!

[@INC408]

Loved this episode! The end was especially heart warming

[@bethanytillerson6881]

This video was great! I love how you highlight small artists in all your videos! And I love how you edit the food/drink submissions and give your followers room to explain the background and context of the foods along with personal stories. It just makes it all so interesting and really shows the connection food can bring to people even in different countries and cultures!!

[@iaracabral1033]

I get so happy when you feature brazilian dishes 💙

[@yaminisundhari8746]

My favourite episode of your video...the expression you had while eating oranges and worm salt was awesome...I literally felt you when I was seeing the video...love your work❤️

[@beastofbeauty1188]

Your videos bring me so much joy!!! This was amazing!

[@cami.8090]

I will definitely try that honey cake! It looks amazing. And Em was a delight to hear, so calm and cheerful!

[@clee89]

I really appreciate the care Beryl seems to take with each story and dish. When it's a story from a culture that's not her own, it's always a "look at the awesome things these amazing people are doing" and not a "this is what I've found" perspective. I think it shows and I wish more food programs would take such a perspective.

[@pedrooliveira3486]

I am living for the "green background bringing me the ambience" thing. Love your videos.

[@alethealopez4475]

Loved this episode!!💜💜

[@betulrb]

In my country is very common to eat lupini beans, we call then "chochos" but they are much smaller and delicate. As I live in the Andes part of Ecuador, its very traditional to eat chochos in ceviche, with fried corn, and because we have a lot of them, you can find even sweet recipes. Is very common to have them as a small tapa on restaurants. You should research it! I can assure you our chochos are better than those big lupini

[@PaLuck]

South Korea has 3 such combinations: chicken and beer, BBQ and soju and Rice wine and jeon.

[@darkhawque6917]

Haven't had Korean BBQ and soju in years. Such a perfect pairing.

[@bojaes]

I was actually thinking about South Korea snacks too! They are the best

[@faiththesequel]

Chimek! (chicken + mekjoo - beer) Loved that

[@divinhaquem]

The honey cake looks great! Thank you for sharing!

[@corym.m.3084]

Definitely subscribing. Love the personality and the adventurous mood

[@babavisnja901]

Omg, vodka and pickles… That part of the video where you threw in some pictures from the time you used to live in Russia… Where my Slavs at? 😄😄😄

[@mariyaaah9656]

Hi Beryl I'm From Philippines 🤗 🇵🇭❤️

[@j.morris5898]

I didn't even notice this was a longer video, I loved it! And I looooved it... 🥂🥴

[@mrwhiskerson2972]

I love this channel! It makes me hungry though. 😂 Continue what you're doing Beryl. You are a great story teller and I love how you incorporate other people in your videos. It's like a sign of respect because you're allowing people who came from that country to tell the story about the food in that country, rather than just telling it yourself. 🎉🎉🎉🎉

[@CherryBombVideos]

Beryl has legit got Me through some of my hardest days

[@rodaxel7165]

Happy Sisig made the video. Tagay!

[@jamesgulapa7219]

Yehey! Quite appropriate! Happy birthday!

[@jenniferplatz1241]

I just found your channel and I absolutely love learning about all these food traditions from around the world. When you ate the worm salt and grasshoppers I thought “Beryl is a rockstar”. Thank you for the great content!

[@daniellabaldeon3389]

Love, love, love this video. I think I'll be watching it a couple more times. You really out did yourself, Beryl!

[@josevladimiraustria2736]

That sisig could be better if there’s an egg on the top and squeezed with calamansi (lime) and served in a sizzling plate. You really don’t pair it with rice if you’re having it with beer.

[@PaulieRubinDMize-uu6lc]

Facts

[@kyliessave8454]

Sisig with egg is sacrilegious to us in Pampanga. 😵

[@user-tv4ih2kq6r]

@@kyliessave8454 hmmmm... mayo... very sinful...😂😂

[@MrJai044]

Expert ka talaga basta inuman Vlad 🤣

[@nvmme7890]

@@MrJai044 dyan nya nga nahanap ang karl niya hahaha.

[@kitchenchroniclesxo2917]

She’s the only one I watch on KZbin and not skip adds. Supporting genuine content always ❤️

[@venusvolante9322]

Enjoyed this very much!

[@ariaedy]

Beryl making the most out of her green screen is just a top tier for me lol

[@roses53535]

Oh gosh, I had a severe allergy attack eating those lupini or lupin beans. I think the Brazilian pairing is something I'd like to try.

[@rebeccas2801]

@@Jon-cw8bb they said “eating” the beans. They were just sharing that they have an allergy

[@imaealarcon4382]

I never get bored with ur videos

[@lauren8627]

Fermented food culture is so important. I loved hearing about the Polish family traditions. And now I seriously need to try some grasshoppers!