How the World Makes Chicken Wings 🌎

[@ellsbells9943]

Retired cook here...If the ginger is going to be "seen" (i.e. teriyaki sauce, desserts, etc) then I take the skin off ... if the ginger is young and the skin is tissue-papery then it's ok for cooking as is. If thick skin/old ginger I scrape the skin off with a spoon. Weirdly I love putting a slice of fresh ginger in my creamed/sugared coffee... it's delicious. p.s. You can keep fresh ginger in the freezer for longer storage. Works great. Thanks again Beryl and her team for another fun episode.

[@irishpixierose]

I'm will have to try ginger coffee. Ginger is one of my favorite things. How would you recommend storing ginger in the freezer?

[@ellsbells9943]

@@irishpixierose Oh it's so good in sweet creamy coffee ... candied ginger works for a shelf stable option. It's a nice alternative to chai which is too strong/too cinnamoney for me. To freeze I would slice thick planks on a tray then pop into a zipper bag. Toss if they get freezer burned so use it quickly. Glad I could be of assistance :-)

[@irishpixierose]

@@ellsbells9943 thank you! I like to have sliced ginger seped in a cup of hot water or a piece of candied ginger when my throat is bothering me.

[@steffanpaul725]

You can keep ginger fresh for literally months if you keep air away from it. I use my vacuum sealer to seal my ginger and then throw it in the fridge. I haven't had to throw away ginger since I've been doing this. I can buy a big knob of ginger and it will keep for months.

[@rickybryan1759]

I never peel Ginger all the heat is in there! Give me a heat!

[@eschwartz1991]

You should do a celery episode to give yourself (and us) ideas for how to use up your leftover celery!

[@bakende1103]

I hate celery, but I know you can do ants on a log, put it is soups and also salads like tuna or macaroni. Celery is often used in a base for french cooking (it includes onion and carrot).

[@mostlyvoid.partiallystars]

Yes! Celery ep!

[@sophialuskin2780]

I have a great recipe from a friend I'd love to send in!!!!

[@stacydart9470]

I was just looking up celery recipes because prior to making tune in belts.Yesterday I stopped at the store to get silvery and forgot that I actually had celery in another bin in the fridge so now we have three stalks And I am the queen of mystery basket fridge cooking so I can't just throw anything away

[@stacydart9470]

*tuna melts!

[@ukeitaa]

That panic from behind the camera just before Beryl smacked her hand against the wall? I felt that 😂

[@margueritemitchell1829]

Murderee red

[@bakende1103]

I was over here like do eet! lol.

[@therewillbecatswithgwenhwyfar]

All I could think of is that the tile will cleanup but will the grout?

[@abigailvance413]

I read hand as head for a minute and was very concerned..

[@affanalam6123]

Beryl acting like a child and dyeing the wall red was so unexpected but also very much wholesome. Also the coca-cola and butter chicken wings look so good 🤤.

[@salishseaquest7952]

A sign of how much I love Beryl and new recipes from around the world -- I'm a vegetarian and I watched the whole chicken wing episode!

[@theNorrable]

Same, I'm vegan but I love her videos soo much

[@missspice5801]

I think most of these you could make vegan! I love battering and frying chunks of cauliflower as a vegan replacement for wings 🎉

[@davefreier7738]

Vegan wings are an option. There are recipes on the internet to make your own, and I'm pretty sure they are commercially available.

[@mikquiroga3627]

Yess, I'm vegan and I watch all her videos🫶

[@Probablywrong]

Same - vegan

[@Charlzton]

Some people like recipes. Me? I prefer to wing it.

[@TheKingOfBeans]

Bruh

[@dopaliscious318]

I typically just drum up something with what I have in the pantry

[@BerylShereshewsky]

10 points

[@BerylShereshewsky]

another 10 points

[@pragawa]

❤😂

[@bluedinnerbox1370]

cola wings is a perfect beginners dish for learning to cook Chinese food. For a very simplified/idot proof recipe: pan fry 1 lb of wings with ginger until it’s golden crispy, add around 2 tbsp of soy sauce and half bottle(around 1 cup) of cola, DO NOT USE DIET COKE. Simmer and lid on for 15 minutes after boiling. Finally take off lid and crank up the stove to reduce the sauce til sticky.

[@Kay_Watermelon]

I can't wait to try making these!

[@ДжейШмидт]

Can you use any soda besides coke? (And no diet coke)

[@bluedinnerbox1370]

@@ДжейШмидт You can as long as you use ones with real sugar. But depending on the soda you use the color can be very wrong(imagine Mountain Dew color wings)

[@ДжейШмидт]

@@bluedinnerbox1370 Or grape or forest fruit fanta🤔

[@audreyyu8531]

omg i forgot to submit my grandmas recipe for chicken wings!!! my grandmas from the kaiping toisan area of the guang dong province of china. her wings are what i can best described as smothered in this thick gravy with caramelized onions. she use a combination of light soy sauce, dark soy sauce, chu hou paste, sugar, shao xiang wine, and maybe some five spice to make the sauce. unfortunately she passed away last week, so i won’t be able to know for sure how she made it

[@SuperAngela40]

I am so sorry for your loss!

[@LB-rb7fs]

Sorry about your grandma

[@user_gov]

Dang, I am from this region too. I feel your pain - not getting my Poh Pohs recipes before she fell ill the last 5 years of her life is one of my deepest regrets

[@izyanismail9139]

Malaysian Honey Chicken Wings made an appearance in such perfect timing - it's currently Ramadhan here, hence it is so easily found everywhere for those who craving for it, yummm! 😊

[@tickledtoffee]

Yum! Peri-peri chicken (definitely braaied!) really is very popular in Southern Africa. Thanks for representing all of us down here Amilah! Greetings from Cape Town xxx

[@Leeeeyes]

As a Malaysian im pretty curious if nandos peri-peri chicken are South African approved…? We love themmm

[@cj8527]

​@@Leeeeyes Nando's is always South African approved. We also have a lot of Malaysian inspired flavours in Cape town specifically (which isn't relevant to Nando's, but still 😅)

[@tickledtoffee]

@@Leeeeyes Nandos was started here in South Africa so it's def South African approved 😃

[@tickledtoffee]

@@cj8527 Cape Malay food is incredible!

[@megankahts4679]

Yes! So happy for Southern Africa to be represented! Love from South Africa. But for safety, grill the chicken over coals or next to the flames next time please Beryl!

[@deni5820]

I'm an older lady so I remember when they used to give them away free in the grocery stores and butcher shops back in the day. I live in NW PA not far from Buffalo so every bar worth their salt serves wings here. I love them and could eat them a few days a week if given the chance. Flats for me! It's all about the crispy skin and sauce and not so much about the actual meat and the flats have the perfect ratio. Fun episode!

[@peterdoe2617]

Great point! Serving snacks once was a given thing in bars here in Germany, in Canada, in the UK...everywhere. Meatballs, eggs...something to snack. My daughter runs a bar in OK. I'll suggest that to her.

[@susanlangenhoven9747]

Hahahaha. Loved your 1st attempt at Braai! Keep working at it. It is a great social activity. We normally use charcoal or a wood that makes good coals. And you don't usually braai over an open flame. How we test it.. As soon as you can keep you open hand for 10 counts over the coals then you can Braai! We have many Braai recipes to share.. Are you up for it?❤

[@pjcdeveloper]

agreed

[@shevahauser1780]

i was looking for this comment... i had a panic when she had one hand IN the flame- and the other holding back her hair... someone give her a pony tail holder!

[@amandamilone6756]

Hi Beryl, it was such a joy to be part of this episode and community! Thank you for sharing about buffalo wings from Upstate NY. I’m super excited to try the rest of the recipes from this episode, too! One note about buffalo sauce is that you can get bottled buffalo sauce, but it tends to be mild and the bright, spicy, tangy flavor is muted by additives and thickeners like cornstarch. They also often contain “butter flavor” that is not as rich as the real thing. If you make buffalo sauce yourself, you can adjust the spice level by adding more or less distilled vinegar; more vinegar makes it brighter (but not more sour) and seem more spicy without setting your mouth on fire! Most hot sauces already contain vinegar, but an extra splash significantly changes the flavor. You could use a hot sauce with a higher concentration of cayenne pepper if you are going for a more intense heat, but that sacrifices flavor. I think the ideal buffalo wings aren’t just spicy; they are flavorful so you can taste the chicken as well as the components of the sauce. Frank’s Original Red Hot is my favorite because you taste the sauce, not just feel the heat. I hope everyone gets a chance to try this recipe at home. Thanks again!

[@flavorbritt]

I would've never guessed that more vinegar would make it more spicy!

[@afcgeo882]

Adding vinegar makes recipes like this LESS spicy, not more. Capsaicin is oil-soluble and butter is added to this sauce to spread it around. The more fat, the more capsaicin is dissolved in it. Acid (lemon juice, vinegar, etc.) breaks up fat molecules and thus the amount of capsaicin that is dissolved. Vinegar is added to this dish (by some cooks, it’s not authentic) to highlight the buttery flavor that it contrasts with, the way you add salt to desserts to highlight sugar. When it comes to Buffalo wings, you simply add powdered cayenne pepper to the wing sauce to make them hotter (and add more sauce).

[@lisam5744]

One of the things that is so interesting about all of these recipes from all over the world is that, with the exception of some specialty items, most of the ingredients are readily available. There may be different combinations (and amounts) but it would seem that a lot of humans eat a lot of the same foods and spices. That has been really eye-opening.

[@willardprenfrew4303]

These all look delicious! I love how Beryl used five different methods to actually cook the wings too!

[@cienciadedados]

Can’t believe it took so long for this topic. I’m crazy about wings and about the show, but never thought about them combined. I want all the wings. NOW.

[@lindaboyd]

Beryl, good for you trying the grilling. Next time, may I suggest that you wait for the flames to have died down and you have embers.

[@tergennalalelu2791]

this.

[@Audra999]

Beryl- you’re the best. Literally a ray of sunshine ☀️ I love your approach to different culture and cuisines ❤

[@Crenga]

POINTS AT DEV. that's my partner! i love him, and i love their cooking. thanks beryl

[@okayymikeyy]

ALSO POINTS AT DEV. That's my best friend. THANK YOU BERYL FOR REACHING OUT TO THEM!!!!!

[@devidasmultani5354]

YOURE BOTH THE BEST 🫶🏽

[@kumarvikramaditya9636]

​@@devidasmultani5354Sindhi?

[@coro4ever]

My first time in China, I lived with my teacher who was in her late 20s. She taught me how to make Cola wings and said that every single young person in China living away from home knew this recipe. I will never forget it! This was 12 years ago, so it's been around a while!

[@aroundtheworldin80coffees79]

Thanks for this. Would you ever do a show on chicken thighs, as you can do different things with them than wings? What I do sometimes is too simple to even call a recipe, but it can be fun sometimes, and is good when you have a bit left of many jars in the fridge. I use a muffin tin with very large cups. Line it with foil, not paper, cups and add one thigh to each cup. Then brush each thigh with a different sauce or seasoning; bbq, chili, hoisin, black bean, pesto, honey mustard, soy and ginger, teriyaki, enchilada, garam masala, jerk, parmesan, whatever you have or can make. Use as many colours as possible. Bake according to your oven.

[@SuperAngela40]

This is an amazing idea ! I have so many sauces and condiments! Brilliant!

[@justanotherclaud]

Omg that is BRILLIANT

[@StephanieComninos]

As a South African you truly embraced that Braai Vibe! :D I LOVE your videos so much and this one is one of the BEST ones for me! I cannot wait to try ALL of these dishes wow! Thank you for sharing your joy and passion!

[@Rebecca-lq8er]

Would love to see an episode on Pork belly recipes from around the world! 😊

[@kuris2x]

Beryl, you just know how to make a long day better. Thank you for the laughs!

[@lordmysticlaw1991]

Beryl, I am super impressed with your braaiing skills and pronunciation, well done from Cape Town, South Africa 😂❤🇿🇦

[@jchiew88]

5:35 : Beryl's 'Like a rotund Auntie about to devour a plateful of Butter Chicken Wings' gleeful laugh made me smile!

[@samhaimgirl]

Ahhhh, when I saw the title card I was sure you're gonna make my favorite wing, a Japanese recipe from Nagoya, the Tebasaki. Hopefully there will be a second episode!!

[@ninakaiser2930]

Beryl you had me in fits with this episode! All of the episodes look amazing. And I could all of them with minimal adjustments even with my dietary restrictions. That’s quite rare for me and very much appreciated!

[@nadinevaneeden1678]

So looking forward to trying all of these recipes! I've never made chicken wing recipes either! Thanks for add peri-peri chicken wings to this video! Proudly South African over here in Johannesburg! Try peri-peri chicken livers sometime! Will rock your world! Tip: chop your celery up and freeze for another time.

[@soloman4547]

These all look so yummy! My thing used to be making wings on Fridays after a long work week. Homemade wings along with a few beers watching a show or a game = bliss! Great episode 👏 👍

[@philoctetes_wordsworth]

7:53 flats. I prefer the flats, because of all the connective tissues in the drums.🤗🤗🤗

[@srice6231]

Yes, the flats are the best!!!

[@julienotsmith7068]

I loved your trial of the butter chicken recipe, and you eating with both hands. Haha, what an endorsement.😁

[@vodell4935]

You are so fun and playful. I LOVE EVERY video you have ever made! Wings are one of my favorites but I have been intimidated to try any at home but you have inspiired me!

[@jankreps5115]

Bro you do a great job with all the recipes you prepare!! One thing that might make your life easier is bu yourself a spatter guard! It is a piece of screen that you put over foods you fry! It saved me from many burns as I cook fried chicken, etc!!

[@lexd9452]

Your laugh at 5:35 is so insane, in a good way. I keep watching it over and over and I keep pausing the video there and going off to do other things. Maybe one day I will finish the rest of the video. :P

[@ericbarnett6771]

Peeling ginger is a PITA. I leave the peel on because I'm not going to be eating the ginger. It's just there for flavor.

[@afcgeo882]

It doesn’t have to be. Use a tea spoon edge to simply scrape the peel off.

[@32a34a]

Wing,Drumette the choice is clear for me. Both. Their both delicious and having them on my plate makes my day complete.

[@shaneosgood1507]

Letting the fire burn and produce nice coals is the key. The coals will provide a more uniform heat that can be controlled more easily based on how many coals you want to cook over. No worries. Not a bad first effort 👏🏻.

[@zzizahacallar]

I ❤ how passionate you are with cooking. You're an inspiration and I've adopted different cooking methods or tools to make my cooking that much better.

[@OSheaDean]

Ooh, thanks Najah (& Beryl). The kepak ayam madu look amazing. I love a cooked in flavour.

[@DanBlabbers]

I’m glad you did buffalo wings because they’re so quintessential! And the original recipe is with franks red

[@NativeWarrior88]

This was an AMAZING episode! I tried every single recipe and loved all of them! I make protein bowls and I get tired of the same food all the time, so this episode was absolutely perfect! Butter Chicken is a food group for me so the first recipe had me ecstatic! I served them to my partner and he said "Babe, if you keep cooking me stuff like this, you might find yourself married before long". Coca-Cola is my favorite soda and I really enjoyed that recipe as well! My mouth was literally watering, lol. 😅

[@abfruits]

I do love me some Beryl "comparison" videos - but also, as a HUGE wing lover, I so, so, SO appreciate this one! I want to try every one of these! Thanks for posting!

[@karenustach5655]

Can we talk about the cat art behind you? As I was settling down to watch you, I disturbed Jetson, who was on my lap, and somewhat resembles your art. He is beautiful

[@laurarodgers7450]

FYI: butter chicken sauce instead of gravy on poutine is fantastic, and butter chicken sauce on pierogis is also worth your time, your some plain yogurt instead of sour cream. Delicious.

[@karlmarcelino6295]

For me, ginger skin on skin off will depend on the age of the ginger. The older the ginger the more barkier it tastes. It doesn't taste like ginger. So the younger or mid aged ginger are ok with skin on. It also depends on the recipe you are going to use it on. It's harder to smooth ginger in a recipe with skin on. A tip, if you do need to take the skin off. Peel it and place it on a Ziplock along with your left over vegetable peels and leftovers for an end of the week soup. Just make to wash it thoroughly and dry it before freezing it.

[@lizryan7451]

Beryl giving in to the impulse to slap her saucy hand against the wall legitimately made me laugh! These all sound great, but if I had to pick just one to try I think it would be the cola wings bc they sound so unique (and also I don't have much of a spice tolerance for the spicier wing recipes)

[@shristib]

Wow! I honestly love wings and besides American version of wings, although I am from Nepal, is all I have eaten. So will be definitely trying these different versions. Such a wholesome episode. Appreciate all the effort that goes into bringing the world together one episode at a time. Feels like a warm hug. ❤

[@cookim8364]

I have watched quite a few of your videos. I love how you share all of the recipes and how courageous you are about trying new things. Keep baking, it can be intimidating sometimes but just remember baking is like a scientist to get it right, and cooking is more with your heart ❤ much more wiggle room. Just keep sharing, I so enjoy all you do and you make me smile.

[@laqueenie_art]

I know what I'm gonna be cooking on the weekends this month! I've never wanted to cook chicken wings, but Beryl, you made them look easy to make and delicious to eat!

[@MaikaClarke]

Best food hugger ad ever lol. Also putting wings on the shopping list. Thank you for the inspiration Beryl!

[@rolandpatterson5090]

This was an awesome episode! Everything you did was so candid and entertaining. You even made sure your wooden spoon 🥄 was in the episode. I can't wait to see some of your own creations from all the presentations that you have shared with us. Prayers out!

[@LisaTedescoVC]

I lived in North Carolina for 25 years and I am so impressed with your wingette eating skills! 👩🏻‍🍳💋 You’re ready for Hot Ones now - you’d make a fantastic guest.

[@CitricLemon92]

Would love to see that colab!

[@dmiller5765]

Good job, Beryl, on the outdoor BBQ. 👍

[@lillyess385]

I can't eat chicken, but I really enjoyed this episode. The absolute joy of Beryl with every preparation was so fun to watch.

[@rmlrl1971]

When we make buffalo chicken we do it as tenders. Cut up chicken breast, flour-egg-italitan bread crumbs, and fry them up. Then toss them in a Butter and Franks mixture and serve.

[@Lottiefla]

❤❤❤ LOVE this episode! Great job Beryl!

[@Family-rf3vm]

The Chinese coke chicken wings totally surprised me! I love the idea of Coke being used in Chinese cuisine, like southern people use Coke in foods too. Would love to see how Coke brings cultures together! :)

[@kvh2801]

A cola episode could be good!

[@pippinlatham4857]

Southern Chinese people?

[@dopaliscious318]

For stuck lids* keep a rubber band in the kitchen and wrap it around the lid. Gives you more grip.

[@irishpixierose]

Wings are one of our favorite things to eat. These recipes sound amazing! I prefer the flats over the wing leg.

[@JaxxNThBoxx]

Frank's Red Hot Sauce is an ingredient in my Enchilada Soup recipe. It's amazing to add to mexican foods.

[@LB-rb7fs]

Of course you need more wing episodes now. There’s so many, even stuffed wings!

[@clairewright8153]

I’m in my 60’s and I love wings, I always cook extras for midnight snacks and leftovers for the next day. so I’m going to have to try these recipes. Ps rice is a must in my opinion to soak up and sauces/ marinades yummmmmm 😊

[@MatthewTheWanderer]

I really like the way chicken wings usually taste, but I hate dealing with the bones, so I rarely ever eat them. I also eat ribs even less often for the same reason.

[@marik-c7794]

The grilling is a rare moment when I can tell you live in a city. I had a good chuckle, thank you.

[@stinebeateeilertsen4083]

I love celery, but there is so much in a bundle that I also struggle to use it up. So I've started to cut it up and freeze it in a ziploc bag. Super handy for throwing into soups and stews.

[@cassie7420]

I love using cilantro in my marinade for fried chicken, its so good for some reason

[@mdbizzarri]

I freeze ginger and use a grater. I never get rid of the skin. I judge by using an inch or so for a tablespoon.

[@Chilly_Billy]

Those butter wings look over the top good. Saturday dinner, for sure.

[@TheRealNCP]

Wings episode part 2 needs to happen for sure!

[@AngiDas]

Beryl you would totally kill it on Hot Ones!

[@authentikata5535]

Please please do a celery episode. I have such a COMPLICATED relationship with celery, and I know it's good for me

[@sidekicks1403]

one of the reason we use coke for chicken wing is for the color. in chinese cooking 焦糖色 brown caramel are used a lot to color the food. coke is already colored and it has sugar, so it saves a lot of time and effort

[@NicoleMcGuey]

2nd winter in New York city rn 😂😂😂 as someone from Ontario Canada, only a few hrs away from the Niagara border, I hear that 😂🤦🏽‍♀️ winter has been sooo unpredictable this year

[@Pammellam]

If you use charcoal, wait till the flames burn down and turn red with a glow and then put the chicken on the grill. Don’t grill them in the open flame! Maybe next to the flame… but not in it. But this recipe sounds lovely!

[@swisski]

On the subject of celery, try wrapping it snugly in cling wrap and it will last for ages in the crisper. Then either cut down from the top across all the stalks, or unwrap and pull off as many stalks as you need and rewrap 😃

[@arturo6780]

We need a part 2!!!! ❤️❤️❤️

[@Nois-ufnoc]

For the oven-baked buffalo wings, add baking powder to the dry rub - about 1tsp per pound. It makes the skin so much closer to deep-frying, it's nearly identical.

[@drusilla_darke]

I learned how to make WINGS decades ago from the FRUGAL GORMET. Back when wings weren't yet popular and you could get a huge family pack for 2 to 3 dollars. 🍗

[@marybretired]

I never used to peel my ginger but then I was told that much of our supermarket ginger has been treated externally with chemicals to keep it from sprouting and that peeling it removes those chems. So now I mostly peel.

[@Dara_107]

If I had to rep India with wings it would definitely be Drums of Heaven, Indo Chinese (a cuisine of its own imo😅) with loads of Chilli Garlic sauce. Was my staple in college.. Good ole days~

[@nityaprabhandam5239]

I would have like to see Ghee Roast! Its not specifically made with wings but it can be made with wings as well, and it's the most delicious version of chicken I've ever eaten.

[@Daria_Morgandorfer.]

You can also tap your jar lid a few times on each side of the jar on your kitchen counter and just twist it off ..if you don't have a jar opener lol..love this video.. great video as usual ❤

[@MLyonArt]

I'm not a wing fan but I enjoyed your absolute glee about them during this episode! Since you love celery, if you don't already have it, add celery salt to the spices you use in your kitchen.

[@LouforYous]

Red hand prints on the wall was peak level intrusive thoughts. It was beautifully relatable. I hope you make it as a short

[@RobotCloud85]

Hello. I just want to say thank your for your content. I often find your videos comforting when I'm have a bad day emotionally. Your kindness and respect to all the cultures warms my heart. I was wondering if you have any interest in making one about Jicama? I was having a discussion about eating Jicama and the cultures that do eat it consistently

[@VanHornFoy]

Seeing Beryl finally figure out the correct way to eat wings with the cocacola wings made me so proud. I love wings definitely a staple in my house!

[@shannonrobinson262]

I keep the same Indian spices in my Indian spice box. It makes cooking Indian food so much faster and easier. Butter chicken is my husband’s and middle daughter’s favorite Indian dish. I have some chicken wings in the freezer. Thawing these now. Can’t wait to try these.

[@robertstrickland2121]

Franks is the best, I use franks, unsalted butter, a splash of extra vinegar, and sea salt. The sea salt gives a kick you don’t get with salted butter.

[@ilai7893]

Honestly wings and drumettes are like apples and oranges, each needs its moment

[@julianeschulz3186]

I’m so impressed by your bravery when deep frying! How close you get to the hot oil with you fingers! 😮

[@danskiiie]

We want more wings round the world! I have vietnamese style chicken wings (fish sauce chicken wings) in my top 2. Its soo addictive! Also theres an indian restaurant where I live that does chat pata chicken wings. Omgg! Now I’m craving!

[@traceypotter7669]

Nothing compares to the taste of anything cooked on a braai!

[@JordanVanek]

I totally understand your love for buffalo chicken pizza, Beryl. It's delicious. All these wings looks so good.

[@DiMacky24]

Among Vietnamese Americans, braising is very popular, and in my experience, Coco-Rico (coconut soda) is the more popular for braising chicken, pork, shrimp etc. But when you're in a pinch, coca-cola is perfectly good substitute, and personally I have braised chicken in Sprite and it was fantastic.

[@phil4208]

This episode hit home , I live in Central New York and this area is crazy for wings and pizza

[@NicoleMcGuey]

The impulsive urge to put your spiced hand on the wall and then you did made me sooo happy lmfao ❤ love ya Beryl 😂❤

[@limeparticle]

I very much get you re. celery, my solution is to dice and freeze whatever I don’t eat fresh to use in soups and sauces.

[@patsyhauser7894]

CELERY SAVE HACK! i saw a hack on you tube. Totally wrap your celery stalk in foil! Mine's been in the refrigerator for 3 weeks so far still crunchy! 😊 LOVE YOUR SHOW & your personality 😁

[@laurakenney100]

If it's organic, I leave the skin on ginger. What a great video. I want to make all of those recipes. It would be so nice to serve them all at a party. Thanks for more great recipes!

[@ifaalyana]

These so great!! Amazing!! You’ve done excellent job, Beryl!!🎉 Looking at you making, telling the stories, cooking and eating is really like “healing moment”. 😊🥰😁 Make it as episode 2 please; - Malaysia Ayam Percik (we hve 2 types; white percik or red percik) - Korean style (they have 3 types famous; garlic soy, hot using gochujang, super hot with cheese) - foiled black pepper style - adobo style - morrocan style - indonesian style Thanks dear ❤️ from 🇲🇾