Rating YOUR Breakfast Around The World!!

[@s.a.g5417]

Obligatory criticism from a bavarian native: You can't use any white pork sausage, as Weisswürste have a specific set of ingredients (for example veal) that give them their characteristic taste. As the Weisswürste are already cooked (and hopefully freshly made) you just have to put them in hot (not boiling or simmering) water to reheat them. Also you peel the sausage before eating it!!!

[@hallowelt2089]

Hmh, true true. Rather unsatisfying. The Bretzel is a huge factor and this was rather dried unsalted snacksize. Me personal like zuzeln cause it comes more together with the mustard.

[@leonelamartes8829]

I remember eating it this summer in Munich and it was amazing as lunch. The guy from the restaurant peeled the pork sausage for me, lol.

[@zertkaamelie]

As a "Deutsche Kartoffel" I have to say: Ur right

[@TheBrzoskwin]

Why peeling sausage if they not wrapped in plastic?

[@s.a.g5417]

@@TheBrzoskwin because of the taste?

[@normairydejesusmieses2162]

Thanks for making the Dominican breakfast. An observation: the salami and fried cheese have to be fried in more oil, so the cheese doesn't burn and the salami cooks all the way throw without burning as well. For the mangú, you can add salt when the plantain is bowling, which enhances the flavor. Some people add a little milk along with the cold water. That is another level of flavor, but make it soggier. Love your videos, keep going!

[@ubereats3047]

Dominican pride!

[@Espoboogie]

8 out of 10 🙌 yes, more oil. I like add two garlic cloves and in the platain. It's good!

[@i.z.7878]

You should try the Balkan breakfast. Coffee and two cigarretes😂

[@imn0tavampir3]

true 😂😂😂

[@TheBrzoskwin]

It's also polish breakfast 😂

[@BrunoOliveira-xn7yr]

Wow! you guys are big spenders! In Brazil there is just one cigarrete

[@jumpingsloth3963]

Hahaha that's my vietnamese friends breakfast. We always give him shit saying that's all he lives off of.

[@skylerthumper]

Ahh very similar to Canada's traditional breakfast, 2 Canadian classics and a double double however black coffee if also acceptable

[@Crappy9922]

00:00 Intro 00:26 Catalan → Pan Tumaca 02:25 Bavaria → Weisswurst Breakfast 04:44 Dominican Republic → Los Tres Golpes 07:23 Patreon Exclusive Mention 07:56 Romania → Griş Cu Lapte

[@applejuice7847]

*Bavaria

[@dba9640]

pa amb tomaquet is not spanish is catalan and is not made like this, you have to spaltter the fresh tomato in the bread and put oil and salt, no bullshit ham

[@iMonZ00]

Bro! It’s Bavaria not Germany…

[@Crappy9922]

Thank you for your corrections 🙏 Please let me know if I made any other errors

[@josep1991]

@@dba9640 Aquí viene el clásico pelele de "nO eS EspAñOl Es CatAlÁn" Será que sólo se toma pan con tomate en Cataluña. Lo llevo comiendo toda la puñetera vida en Madrid, en Andalucía siempre que he ido he desayunado eso, en Bilbao también... Os creéis el ombligo del mundo.

[@luna_rose6946]

I did the lil animations in the videooo!! Such a good video!!! ^-^

[@letsKWOOWK]

Love the animations

[@luna_rose6946]

@@letsKWOOWK it was honestly an honor to do it for one of the best current youtubers 😌

[@ArrowMaster_]

Love it too

[@ArrowMaster_]

Great job

[@hypercane2023]

@@letsKWOOWK it adds the cherry on top!

[@franchescamayialmonte1303]

Semolina is a all over the world thing I would say. I'm Dominican 🇩🇴 and we also eat that for breakfast we call it "harina el negrito "(brand name) with the milk we add cinnamon and maybe vanilla extract and usually no toppings.

[@_v3nom_737]

"Grate them, on a grater, until it's grated" The finest instruction ever.

[@leonelamartes8829]

From the dominican dish, I'm happy you liked even though the chesse was a little bit burned haha. Lots of love ♥

[@luisfmoreno]

Lo achicharró si 😂 pero le quedó bien!

[@leonelamartes8829]

@@luisfmoreno quemaíto 😂😂😂😂

[@fredmedrano6584]

As a Dominican I was really eager to watch your reaction to the mangú PD: yes the cheese was burnt

[@leonelamartes8829]

Me too hahahahha.

[@MoebiusChungus]

I love Kwook but yeah as a Dominican all I could say was 1. Way too much cheese on the plate 2. Way too burnt. It’s suppose to be golden brown lol 😆. Still a good attempt.

[@aliciacepeda3640]

Dominican over here too! And very excited to watch this! The fact that even with the burnt cheese, it’s still delicious, shows how good los tres golpes actually are 😁

[@armandotejeda8370]

I was hoping for a 8.5 but still 8/10 is good. I can’t wait for the rating of la bandera

[@EvilOtto580]

No se quemó, solo se caramelizó de mas. XD. Still, even when a bit burnt, that type of cheese just tastes great.

[@andymarte7673]

As a dominican, my jaw dropped when I saw mangú con los tres golpes in the thumbnail, totally didnt expect to see it here but I'm glad you liked it

[@esel1233]

It's so weird when you suddenly just bite in your sausage, cause that's something you couldn't really do with a Weißwurst. There you have to peel it and afterwards it's quite wobbly. But as you couldn't find a real one, that's fine I guess. :)

[@Broggi93]

im german and recently ate my first weißwurst. i tried to peel it first but fuck that it is not worth the hassle. its perfectly fine with the peel on it

[@esel1233]

@@Broggi93 Did you cut it open along the long side? This normally works well.

[@k1dub1]

Do you really have the beer with breakfast?

[@athmaid]

@@k1dub1 for a proper Weißwurstfrühstück yes, you kinda need the beer. But it's not like we do this regularly, usually in summer/autumn in your free time with friends (before a hike for example or just as a get-together). Beer festivals often have a few days with Frühschoppen, meaning handing out beer early, so people usually get a Weißwurstfrühstück there. That's usually on the weekend of the festival. TLDR yes it's an essential part of it, but most of us do it in our free time so the alcohol isn't a problem

[@doubled7302]

I’m also Romanian and I also grew up eating this, so nostalgic! I’ve only ever had it plain or with jam. Adding cinnamon sugar sounds like it would be delicious though. Interestingly, we always called it gris with the s not the ș, I think that is a regional dialect difference.

[@lucifer8208]

Bună

[@lastmasterofrulers2750]

Wheres my wallet

[@art-le_hur5529]

I also ate it every day then I was a child. I am not Romanian, but my grandma and father made it for me every day with cinnamon and sugar topping.

[@Nes0113]

Ya, i was going to say that: we call it gris (my parents are from Cluj Napoca) and ya it's so good

[@TomerBanin]

Semolina pudding is such a comfort food for me! I am Israeli but my grandmother and mom are Romanian so I had it throughout all my childhood, just an awesome food.

[@ringlófa]

Ah, the semolina pudding! We have the same dish in Hungary, we call it 'tejbegríz'. Such a comfort food.

[@macvisby]

You must try "Nasi Kuning" from Indonesia, mix with fried noodle, chicken, tempe and tahu and Sambal absolutely, some people add coconut milk when cooking the rice and add pandan and natural yellow coloring from turmeric, so simple but so many people always eat that in morning before go to work or school

[@owlcat9644]

Indonesian here, I second this

[@xiwen9216]

Not Indonesian here, but I also second this

[@straenmusikant7402]

I've always loved indonesian foods, writing this down 🥰

[@sh0080yt]

Indonesian here 💀

[@MikaelLonely]

Buat nya ribet banget nasi kuning itu... Orang luar mungkin susah buatnya...

[@ayupyon_7738]

A tip if you want fresh pretzels or things like that: some supermarkets in the netherlands (for example: the Jumbo where I work) have baked-off pretzels. What you could do is ask to them to get a frozen one and ask how long it needs to bake on which temperature. Then you are able to bake it off at home and it will be pretty fresh, but I can't guarantee every grocery store does that.

[@ariana3348]

I love the American version of semolina pudding - cream of wheat. It's my childhood comfort food as well and it can be made without sugar to be a bit less dessert and a bit more breakfast. 100% when I'm having a bad day, stressed, or depressed cream of wheat cheers me up!

[@lazygurl305]

Yessss he did the Dominican breakfast! I don’t eat it often but when I do I eat every bite 😋 🇩🇴

[@maderlinclase4070]

A dominican here! so glad that you enjoyed our food. BTW that cheese was burnt 🤣🤣🤣. On the other hand , that last food from Romania, we have a similar one made with a product called " Harina del negrito". You nice, Keep going!

[@theoriginaldosko8302]

we call it in russian "casha manaya" and its so amazing, somlina is such a good breakfast

[@bread4014]

Im so happy that you finally did the Spanish breakfast, its not too special but its easy to make, healthy and tastes good

[@Allium95]

Is It just me, or did he put too much oil and too little jamón?

[@bread4014]

@@Allium95 nah

[@ousmanedownbele6138]

With the spanish breakfast this is how you should try it the next time. First you have to get the specific type of tomato and you dont grate it, simply you rub it on the tomato ( can rub garlic on the bread before too), then the jamon serrano needs to be a high-quality one, not any you can find in the supermarket. Believe me, just the difference a good jamon serrano makes will turn it into a 10

[@Mar-vb4vu]

yes please! high quality jamon changes EVERYTHING!!!! that thing he used can't even be called jamon serrano. I'm sure if he tried the real jamon he would give it 100/10

[@manelsevilla7200]

You're right, nevertheless if someone looks for a cheap/easy breakfast, get the low quality ham 😂 But I think that we have no breakfast dish, maybe "churros" for special occasions.

[@hectorsanchezgonzalez6227]

Of course, The main deal of this dish is the ham. Store-bought Serrano Ham is ok but nothing compared to Jamón from Salamanca, Extremadura or Huelva.

[@CarlosCoelhoLechner]

He doesn’t rank the dishes based only on taste so it’s impossible for it to get a 10/10 score because, even if was executed perfectly with the best ingredients, the nutrition side is not that great as it would still be a ham and tomato toast.

[@hectorsanchezgonzalez6227]

@@CarlosCoelhoLechner you haven’t tasted Good Serano ham in your life

[@saidalr494]

I really like your videos. BTW I have realized that Romanian cuisine has similar products to Turkish cuisine. In our tradition, griş cu lapte is a very popular dessert (of course with a different name xD)

[@lyudmilashevchenko5648]

And with the Russian cuisine too! We usually eat the semolina pudding for breakfast! What a comfort food!😋

[@AnneMarie-kk8qh]

And mămăligă with sarmale for the main dish😁

[@potatoraccoon27]

I'm from Poland and semolina pudding is also a childhood dish of mine 😄It's called "kasza manna na mleku". Best wishes from Polish land 👋

[@sphereghetti7341]

Same man I love polish breakfast

[@Bill_I_Am]

It's "Tejbegríz" (semolina in milk) in hungarian

[@dashagudym3938]

Don’t you think it’s weird he mentioned Romania, Poland, RUSSIA, but not Ukraine?

[@potatoraccoon27]

@@dashagudym3938 no.

[@mrtrollnator123]

​@@dashagudym3938no, why?

[@weronikagodowska8741]

In Poland🇵🇱 we also have Griş Cu Lapte, but its called Gryzik😅 i realy like it with blueberry compote and blueberries🫐

[@oanaalexia]

Yes, I always think us romanians don't have many original dishes. I'm happy we can enjoy nostalgia over similar or identic dishes.

[@SapavemLasae]

My dad's family is Navajo so we would have a mix of foods. I remember eating leftover fry bread with honey and some leftover mutton. I'm not sure we ever made food specifically for breakfast unless you count my mother making burritos out of fry bread which is definitely not traditional.

[@jajasi4752]

It's pretty cool that he gave the Spanish breakfast a 7.5 with that jamón serrano, but it is a shame that he could not get the good stuff. I imagine that it is difficult to get it outside Spain and even more to get it at a reasonable price but the difference between a bad an a decent jamón ibérico is like eating a slice of American cheese directly from a bin vs a good French cheese (I'm not even talking about the extra premium stuff that I think it is the most expensive meat cut in the world) I know this is the typical comment that everyone makes justifying his national dish but if Spain can be confident at something is its cured meats

[@antoniom8561]

In Croatia we also make semolina pudding, traditionally served with grated cooking chocolate . Childhood memories over 9k!

[@Lamphia]

Finally someone eating a realistic spanish breakfast that you would eat any morning instead of churros (which are delicious but def not a normal breakfast) ♥️🥺

[@Many13-MA]

For some info on the Pantumaca, you need a ton more tomato and a ton more jamon in the bread. Like overflowing.

[@vatsalamolly]

The romanian breakfast is exactly (well, except the butter) what we have in my family too, we are Indian. And this is also a popular baby food dish.

[@kedarsontakke1394]

Came here to comment this. When I saw the dish I was like that's Kheer.

[@ivy.7436]

Raiting from a dominican: It looks surprisingly good! I personally prefer mashed yautía than plantain and I also add some of the cooking water for extra flavor. Now, the salami was PERFECTLY COOKED. Just delicious. We normally fry the eggs with a lot more oil but it's not a big difference. Also, you're supposed to fry the cheese in a lot more oil but either way, it was a preety similar recreation. Good job!

[@mikes332]

Trinidad and Tobago's dish - You should try "doubles" which is made with two pillowy soft baras-flat fried breads-filled with Curried chickpeas (there is no curry here even though you can add some if you want) also if you out one Bara one top the other like a sandwich that's a crime against Trinidad. P.S.- Don't forget to overload it with sauce like boiled mango chutney.

[@therealcr7sui]

as a dominican your supposed to fry the eggs in oil and the salami for the salami its optional and sweet platanos exists and im so glad that you ranked it an 8 out of 10

[@PonkChonk]

- chibi kwook travelling on the map - attempting to dip the sausage in the beer - that tiny ass hiccup big adorable energy✨

[@benjamin3401]

YES! I was waiting for you reacting to a Dominican dish, thank you so much. I enjoyed watching

[@danidan1110]

I'm happy that you tried the dominican breakfast, now I'm waiting for the traditional dish. (Another way for dominican breakfast is "Tostones" which is smashed fried plantains with of course salami.)

[@gaboo1835]

Tostones de desayuno?

[@Shinobito1]

Soft boiled eggs, wiener-sausages (some barbarians might call them hot-dogs), tomato sandwiches (like, just bread-butter-tomato). One day I just started to make it for myself and eating it everyday. My mum saw me one day and told me she used to eat it everyday for breakfast, when she was pregnant with me. And she never told me that, I just started to eat it by myself. Weird coincidence or some kind of telepathy, no matter, my favourite breakfast.

[@julienotsmith7068]

Your semolina pudding is almost identical (maybe a different kind of wheat) to something in the US is called Cream of Wheat. And yes, comfort food of the best kind. I prefer mine sugared up and spread on buttered toast. YUM.

[@pawel198812]

It's the same kind of wheat most of the time, but occasionally other grains may be used (spelt, buckwheat, maize, rice etc)

[@indranibandaranayake4343]

Make Sri Lankan food too😁 Red sambol with fried dried fish and white rice Its soooooo yummy Much love from Sri Lanka☺☺☺

[@mr.introvert1909]

Rajendra chola invaded and annexed the island of Sri Lanka and Sri Lanka was not able to free herself for another 50 years (⁠•⁠‿⁠•⁠)

[@elitebarbarian1903]

sambal*

[@alejandrocastro211]

Hi! You can try the Andalusian style, with ham freshly cut by hand, usually jamón ibérico (not serrano). The bread is toasted in a toaster or in one of those little ovens (not in a pan nor a cooking plate). One of the main difference between andalusia and other areas of spain is that we eat the toast freshly made, while is still warm and crispy, we never eat the toast cold or leave for reheat later, and of course extra virgin olive oil, but added after toasting just in one side. I prefer with sliced tomato, here the preference between sliced or shredded is more or less 50 50. Congrats for the channel! really lovely content.

[@CallmeAny08]

Making the mangu takes some effort and theres a lot of fried stuff in the dominican breakfast, but its so goooood. I add salt, a tiny bit of sugar and vinegar to the onioms, then I put them on the pan to heat them up just a bit, the sugar for me does the difference

[@itisjulia]

You should try a Swedish breakfast (a lot of people eat porridge, toast or an open-faced slice of bread with ham or cheese, yoghurt, milk with cereal, etc. But I think the quintessential old-fashioned Swedish breakfast is crispbread with butter and a slice of cheese or (if you're brave) Kalles Kaviar (a smoky roe spread). You could also add slices of hardboiled egg or slices of cucumber on top. Coffee or orange juice to go with it). It's probably not going to be a high rating because it's so boring, but it would be fun to see your reaction to it (especially the Kalles Kaviar if you can get a hold of it)

[@dontmindimjusta1765]

Although i am not a romanian semolina pudding was sure one of my childhood favourites it sure brings back memories 😌

[@MegaJK97]

I know the last dish from Germany as "Gries" or "Gries-Pudding". Love it with some red berry jam, but honestly... I prefer "Milchreis", literally translated 'milk rice' to "Gries".

[@hypercane2023]

Do Australia pls 🇦🇺 the good old meat pie should do the trick!

[@L.Lawliet.3301]

You know I have depression and I often feel soo shitty for no reason and your videos ARE SO COMFORTING bc I like food and I think you‘re very sympathetic

[@billymiley1265]

Can you please do the full irish breakfast.

[@ajrwilde14]

Seconded!

[@arijeanz]

was super excited for you to try the mangu with tres golpes!! really happy you liked it! much love from 🇩🇴

[@Raptor-ew6to]

I'm Canadian eh! And our breakfast can go either way between something similar to an american style breakfast and an english style breafast. The way i tend to do it is onions fried with generous amounts of butter until soft mixed with hashbrowns (crumbled McCains pattys usually but i think it would probably be better with fresh shredded) with loads of garlic and (if you choose) onion powder, then scrambled eggs fried in the same pan after you remove the hashbrowns, as many as you like, a single serving is usually 3 per person for my family mixed in a bowl with a small amount of milk (i usually eyeball it, but you want it to be a very slightly whitish yellow) and about (again eyeballed) a teaspoon or two of black pepper per 3 eggs mixed until incorporated, then fry on medium high heat stirring thoroughly to avoid burning (although recently my mom says she preffers them a little bit browned on the bottom) then flip as large clumps begin to form, usually i serve it with bacon baked in the oven at (375ish until it is to your liking) or fried in a frying pan (again until cooked to your liking), as well as breakfast sausages (my prefference is maple flavoured) fried in a frying pan (can be the same as the hashbrowns before you cook the eggs if you like or in a seperate pan) topped off with buttered rye toast and canned baked beans poured into a microwave safe container and warmed in the microwave until well warmed (times may differ based on the power of your microwave). I usually eat each item separately except i usually eat the beans on the toast and i fold one piece over and load it up with beans anf or sometimes the bacon, i tend to put mix ketchup in with my hashbrowns (after theyre on the plate because i and my dad are the only ones that do it, and sometimes my dad puts siracha sauce all over everything on his plate) i also put a bit of ketchup on the side of my plate to dip my sausages in. (And some people enjoy slicing up a nice fresh tomato and seasoning them with salt and or pepper, which sometimes my dad does, and i may consider trying it myself) also we usually drink water or apple/orange juice (no added sugar, which i know is still practically pure sugar) or some people also drink a glass of milk, or tea with milk or coffee with creamer.

[@Raptor-ew6to]

Side note: i personally turn my hashbrowns red with how much ketchup i put in them (probably an unhealthy amount) and that is totally up to you but i reccomend saving some on the side just for that, i think it makes them a bit better. (We canadians love our tomatoes and ketchup eh!) And i use 1 whole onion or sometimes 2 depending on how many i'm making, for around 5 hashbrown patties i usually dice up 1 softball sized onion. Side sidenote: sometimes we will forgo most of that stuff and make ourselves some pancakes (around 2 to 3 per person) or french toast (toast dipped in eggs and coated with cinnamon, brownsugar, and or powdered sugar) with some authentic Canadian maple syrup to top off either dish (or if your "lowish middle class" like me you use aunt jemima or mrs butterworth's)

[@Raptor-ew6to]

Side side sidenote: some people will top pancakes and french toast with a jam of your choosing, or fresh cut fruit (usually strawberries and pineapple, and sometimes on the side orange and or apple slices) and sometimes whipped cream

[@Raptor-ew6to]

Also we usually use white onions

[@goofyahhdawg]

Im not sure if so but I remember watchung on eof your tik toks and you did another romanain food and you sayd something like "my home country" and I can even reconize the accent you put in "Griș cu lapte"! I just wanted to say im grateful to have such a person in my country, you are amazing and always make me starve when I see the art you put in those plates, anyqays have a nice day!

[@tristanunits6261]

As a Nigerian, who has been to the Dominican Republic and knows Dominican people, I have never seen plantain be used like that, some brilliant advice (must have) slice the plantain vertically in a sort or wedge but long ( in any way doesn’t matter) then salt it and fry.

[@quiznos247]

As a Dominican mangu is a national staple. Ask your Dominican peeps for some mangu and they’ll chef it up for you happily

[@GoatEditzYT]

You should make "Chapati" it is a very delicious delicacy and here are the steps. Step 1:Add 500 grams of wheat flour Step 2:Add Salt Step 3:Add a bit of hot water Step 4:Mix it Step 5:Make it Tiny Circles Step 6:Roll it Step 7:And add Chapati tawa Step 8 :Fry it Here's the Gurma you need for it "Aalu Gurma". Edit:In one of your old videos you made it.

[@mistlazum]

The real gallo pinto from Costa Rica You have to include the cheese fresh or fried, the egg, Sour cream, sweet plantains, meat called “salchichón” or you could get away with bacon (I prefer bacon), couple of tortillas and the beverage must be coffee or “agua dulce” witch is boiled milk with melases or brown packed sugar Also try to get the real Salsa Lizano

[@kiskaka444]

I’m Hungarian, but when I was little semolina pudding was my comfort food! We always had it in school omg

[@TurboChecker12]

Thats totally different from real Weisswurst because Weisswurst isnt boiled at all just layed in hot water. Weisswurst is also very different in its ingredients than normal sausage

[@lenadesu2544]

Is Weisswurst the same as Bratwurst?

[@laula205]

@@lenadesu2544 Not at all

[@Sebboebbo]

He already said in the video that the white sausages he found weren't technically weisswurst

[@druzzt9872]

For the Catalan breakfast, when I was a kid I used to go quite often to my granpa's. He would wake up early and prepare pa amb tomaquet with "escalivada" (roasted eggplant/bell peppers) and jamon/fuet. Large loafs of bread were slightly toasted on the grill, then you would slightly rub a piece of garlic on it and then rub a mature tomato on it (no grating!! the grated tomato oxidizes too fast and tastes worse, plus it gives too much relevance to the tomato flavour-wise). Last some olive oil and salt. That's another level of catalan breakfast, and probably healthier than some too-greasy options.

[@marsmartis2697]

love how other spanish people indulge in their culture with things like that yummy breakfast while i start my mornings with a goddamn colacao with galletas maria

[@zeminoid]

The Dominican breakfast is such a delicious thing, it's always amazing no matter the hour.

[@saitama2033]

Please do india ( not dosa )

[@BoTiSn00b53]

Yeah

[@BoTiSn00b53]

Make pav bhaji

[@faisalmahir7998]

That's the only thing that comes in my mind when i think about indian breakfast is there any other breakfast in india?

[@pinkpipito]

@@faisalmahir7998 Yeah around a million.

[@saajithziyad1977]

Biryani plz........🙄

[@bignickofficial]

You should try a full English breakfast. 2x Bacon, 2x sausage, 2xegg, beans, mushrooms, 2xblack pudding 2x toast and a cup of English tea. With two sugars and milk. This will remind every English person about breakfast. It's not exactly healthy but we love it and it is tasty.

[@thatonelightbulb474]

Do Australian breakfast please! It’s well cooked eggs, grilled bacon, and Smokey mushrooms, with some bread. The typical drink is tea, coffe milk, juice or Milo.

[@boredude]

As an Spanish person, i would also include the Pincho de Tortilla which is a portion of Spanish Omelette with a piece of bread

[@hurk8084]

Fun fact: it is incredibly rude to eat weisswurst after 10 am

[@meh5404]

Woah

[@water-sv2ou]

Why

[@barefoot1045]

@KWOOWK hey man as a new Zealander i love weet bix its made in Australia and nz you usually have it with milk and sugar dont be mixed up with weeta-bix thats not the same thing !!!!!!

[@jambeatzz-atzcrew-5204]

My guy you really have to try real Weißwurst, which has a wayyyyy different flavor than just a pork sausage 😅❤ you also have to try the real way to eat it, because there is like a whole technique to it that is way more than just biting into it ❤

[@xavibarron7825]

"Pan tomaca" is the way Spanish people that don't speak Catalan write it, in Catalan it is "pa amb tomàquet" and it literally means bread with tomato

[@MotoM0nk]

That cheese was burnt... The semolina pudding is very similar to Russian mannaya kasha (semolina or manna porridge). But it must be super smooth, without knots like you have

[@bluefox5331]

The art to mix so much that it doesn't congeal in clumps is a hard one :D

[@RetroAmateur1989]

the Sliced, square bread for toast, pepper feta cheese paste, garlic powder and a slice of gouda. Spread the paste on the bread, sprinkle the powder on the paste, put the slice of gouda on, and then another bread slice. Then put the sandwich in a tabletop grill. Let it bake until the bread toasts up and the gouda melts, and you have the best grilled sandwich. It was in junior high, that my school's canteen was selling grilled sandwiches with feta cheese past and gouda. And I found the combination to be heavenly. There was no garlic. It was something I added myself recently to see if it fits and since, I can't eat my grilled sandwich any other way. I usually eat 4 of these in the morning, but I might eat at night as well.

[@RealManubrioz]

U should make the Uruguayan breakfast. Torta frita is a popular breakfast here u make it and top it of with some sugar on the top. In rainy days it’s better.

[@radgaming8437]

Dang, I missed you asking for recipes! Still mid video, but I didn’t want to forget. Being from the United States, I can agree our breakfast isn’t the best. That said, my mother is from the south and she used to make me Grits and Eggs with Bacon. Grits topped with butter, pepper, and paprika. Eggs done over easy or sunny side up, the important part is the liquid gold in the center. Bacon on the side, which I usually crunch up and add to the toppings of my grits.

[@Amyduckie]

I’m Australian and grew up eating semolina! I’d never be able to rate it fairly. We used to our milk over the hot semolina and out sugar on top. Mum made it or porridge for breakfast in winter. BEST

[@adriavilla4097]

Its called "pa amb tomàquet" whoever told u its typed like pa tomaca, idk what he was thinking xd This breakfast its also eated in like every hour (snack, lunch, dinner, etc) AND you missed one ingridient which is garlic, but you have to like rubb the garlic chopped in half on the toasted bread

[@gordo_cabron]

Yeah, he got the name wrong. Also the cut of the bread. Garlic is optional, though. Churros with chocolate or coffee (porras would be better) are also a good option in Spain. Just not for every day.

[@georginap8482]

Hi, I just wanted to comment that the spanish dish is not called pan tumaca. The therminology is catalan and It is written " pa amb tomàquet" which means bread with tomato. The name you wrote is how spaniards that do not know catalan write it. Further, for proper pa amb tomàquet you must use a special tomatoes that have juice, cut them in half transversally (as opposed to the vídeo) and rub the tomato against the bread. Then add salt and Olive oil. Love your videos, Keep doing this amazing work ❤️

[@blast.507]

8:00 This is one of my favorite breakfasts to eat in Poland. It is known as Kasza Manna over there, and is usually topped with jam as seen in the video. It's delicious.

[@RealManubrioz]

A popular breakfast in Uruguay is simple but soo good. Tostadas con dulce. It’s basically toasts with Dulce de leche and butter on top, u can also put some cheese on top.

[@siannarolls1563]

I'm dominican and I'm so glad you finally did ours! I wasn't born in DR but my mom and grandmother were and it's still a favorite of mine.

[@534sander]

That looks really good. Better than the Dutch breakfast for sure! 😂

[@AlbertZonneveld]

Dutch breakfast could be a Gries flour pudding as well. or Oatmeal porridge or Whole wheat flour porridge (kwown as Brinta in the Netherlands)

[@LT-broers]

You know that this guy lives in the netherlands himself right?

[@santoddio8520]

Here in Italy there isn't a big culture of breakfast, often we only drink coffee or cappuccino. When I was in your country my breakfast was covrigi cu masline! Your videos are amazing. Big hug from Tuscany

[@linibellini]

I never realised how similar Romanian food is to German food. The bread and cold cuts for breakfast, the fermented cabbage, the cabbage rolls filled with minced meat, the semolina pudding. And even the words for semolina and potato seem very similar. It’s like cousin nations in that way!

[@MettaKirkoff]

I'm catalan, and to make a good pa amb tomaca you have to spread the tomato directly to the toast rather than grating it earlier

[@tizianodematteis7071]

I am Italian and I do not think Italy has in general very elaborate breakfast: we mostly either eat something very light or we skip it entirely. However, a couple of special ones come to my mind. In the olden days, raw egg yolks beaten with sugar until very light in color and then mixed with moka coffee or marsala wine (which is a sweet strong wine from Sicily) used to be a common breakfast. It fell out of fashion, but it was very traditional. Other traditional breakfasts usually consist of pastries (to every region its owns).

[@staceymacey1978]

I remember my El Salvadoran grandmother making sweet plantains, refried beans(which more like bean puree, but so full of flavor), fried eggs, crema, homemade corn tortillas, and a little chunk of crumbly El Salvadoran cheese, which was a cross between feta and Parmigiano, for breakfast. I don't know if that's a typical El Salvadoran breakfast, but it was amazing.

[@itssssj]

that’s how us guatemalans do it as well 😉

[@waffletube1107]

For New Zealand, a good take on the classic porridge would be the Raspberry Almond Porridge, using commonly found NZ breakfast ingredients

[@TheWolod]

Hello from Slovakia! I loved the semolina pudding as an afternoon comfort food. Unfortunately we didn't make it at home when i was a kid but we had it in kindergarten school! So I'm catching up my childhood memories thorough my adult life. Love it!

[@IEATBASILS]

U did all except Saudia Arabia🇸🇦 Here is an national dish! Kabsa:(the way i enjoy) Kabsa is made of chicken that is slowly simmered in a spicy broth of tomatoes and spices like black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat. This chicken is then removed and either fried or grilled while the broth is used to cook the rice. The result is a mouth-watering aromatic dish which smells lemony and spicy. It tastes so,comforting!

[@tonywhy9]

As someone with a Dominican grandmother who makes mangu con los tres golpes every time I visit, I'd say you did it justice.

[@CherryJuli]

We also have semolina pudding in Germany. We call it Grießbrei. I haven’t had it in years. Now I need to make it.

[@brenda-wn9wx]

can u please make my nostalgic comfort dish. It’s really really simple, any type of string pasta, which u put broth on, chopped sausage, chopped tomato, and chopped fresh mozzarella. basil for garnish. the mozzarella is supposed to be whole. okay so u eat it by spinning the brothy spaghetti or whatever pasta u use and a lot of it will come off of it but there is a use for that later. you put the sausage mozzarella and tomatoes on the fork that has the pasta on it and then try to get as much of the broth on everything as possible

[@mateusrafaelrodrigues2880]

I have to say that your videos are really nice and extremely considerate of other cultures and the amount of effort and respect you put into every single one of them is just to die for. And by the way, a random compliment... You're really cute!

[@rxwandt4r795]

Do more of this, it'd make a great series

[@leodraws3]

Spain the first yay, well we usually add some drink of your preference to the tostadas such as colacao, coffee or some fruit juice! It was weird because you covered both parts of the bread with olive oil, we normally just do it on the side we put the toppings, and we'll that jamón didn't look really good but I'll give it a pass, we usually have really nice quality but that depends on what you have available that day

[@hirschbuilder9300]

The "Breakast" fom germany was actually a lunch. Some people eat it in the morning but when they do the dont drink beer to it.

[@tomaszantochow8391]

Hey, man! Wondering if you're planning on coming back to Van Kinsbergen anytime soon? Was nice meeting you there a while ago. I work there most evenings so I'll be glad to serve you next time if you plan to drop by! I'm myself a somewhat new homecooking enthousiast and I really enjoy your channel. I started cooking for myself a few years ago but I finally feel like i'm getting the hang of things. This channel aswell as others really make me want to step up my game! I love the humor and the realness in these videos, keep it up man!

[@andrewjones7273]

I’m Welsh and would love to see you do Welsh Rarebit or a Welsh Breakfast which consists of Bacon, Sausage, Cockels and Laverbread/lavercakes

[@Tippix3]

I'm from Bavaria and i feel personally attacked by the "close enough" Its a very specific kind of Sausage

[@kb9072]

Love to see him make and try an Anglo-Indian breakfast. Very simple meal but the bread takes alot of time, effort and skill. Prata and fried eggs.

[@MelpomenaBovary]

In croatia we call it griz (like grizzly bear) and most popular topping is powdered chocolate. Looks like we have many similar food 😁

[@thomasdye6424]

Transylvanian American here -- That last bit was good ol' USA Cream of Wheat. My Mom would fold in whipped egg whites...

[@rodrigosperberg1275]

In chile we don't have a traditional breakfadt, but you can try the completo, is like a hot dog but with tomato, albocado, mayo, ketchup and mustard (tipical called 'conpleto italiano')