Try These 5 AMAZING Dips

[@BerylShereshewsky]

Check out my new show on PBS here! kzbin.info/aero/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)

[@ellsbells9943]

retired chef here.... BUTTER: Unsalted butter for baking (or restricted diets). Salted butter for cooking/eating "raw". Um... BAY LEAVES are LEGIT! PARSLEY: Freeze your parsley stems and tie them up/throw them in any stock/poaching liquid. DOUBLE DIPPING: Break your cracker or veg stick in half before dipping. Easy peasy. MOLASSES: Do you have any idea how many cocktails you can make with this stuff? OMG! google that!!!! WALNUTS: love them but only toasted... but did you know if you have scratches in your wood floors/furniture/door jams you can break a walnut in half and rub the meat into the scratch and it will disappear.

[@donia1]

Thank you as that walnut tip is needed by me.

[@eileenhildreth8355]

I used the walnut tip as a student violin player to keep my violin looking pretty

[@Totallyfine29_]

you write like a chef too 😂

[@paulenecrook1583]

Bay leaves are a game changer and I had to question my relationship with Beryl when she said they are fake.

[@gorblegop7160]

any thoughts on the omelette take and if anything can go in it?

[@oussi6534]

Hiii! Oussama from the video here. I deeply appreciate all the great compliments. And thank you Beryl for having me on this video and showcasing Tunisian food. I hope you all give Omek Houria a try. Sa7a and Bon appetit!

[@therewillbecatswithgwenhwyfar]

Your video was wonderful!

[@beachlyfe777]

Loved the video Oussama, I’m definitely going to try the dip!!!

[@raeperonneau4941]

Tell me you have a KZbin channel? You have a wonderful voice and a wonderful way of presenting.

[@oussi6534]

@@beachlyfe777yay! You can also make it in bulk and it’s delicious cold.

[@oussi6534]

@@raeperonneau4941thanks! I don’t have a channel yet but I might soon.

[@avonleekley4623]

A bean episode ? Yes, please!

[@Lalolale]

Yes!!

[@liortepper3619]

Vegan beans episode please

[@SlyTurtle00]

Love the idea of a bean episode. There are so many different varieties for different flavors and textures that you could make a whole series from beans. Maybe start with one type of bean and go from there.

[@nsmellowyellow1]

More beans please! (80's commercial 😂)

[@jessallaround13]

Rhett? Is that you?

[@kklock9057]

Cilantro and parsley are utterly different - so so different.

[@gablison]

Yeah, ones stronger more grassy and herbaceous and the other is lighter more liquoricey, floral? lemony? almost, maybe, but they are different.

[@tamijoiskewl]

Some ppl say it tastes like soap too them. I wonder if the same ppl dislike the taste of liver?

[@sirvinter]

@@tamijoiskewl the soap thing is because of a gene mutation in some people; called OR6A2 apparently. dont think it has anything to do with liver

[@Birdsong-A]

Love liver but I have the anti-cilantro gene. It tastes strongly of soap to me. Even tiny amounts. 😢 ​@tamijoiskewl

[@TheMaire65]

In our opinions, yes, but she specifically said it was her opinion

[@drsunshineaod2023]

I do like having Leia cameos and leaving in her commentary behind the camera. Gives more of a "just a couple of friends cooking at home" vibe, which is totally your brand!

[@emfritz82]

100% agree!

[@azuredivina]

she's awesome & I think that Beryl featuring her & bouncing off of her is a great addition to these episodes!

[@evynlove]

Agreed

[@azuredivina]

I'm very happy I overcame my nerves to contribute something to your wonderful show! thanks for featuring a wonderful dip recipe from my people, Beryl! 🤩 🇲🇽 suggestion for people trying it: definitely have some fresh corn tortillas as well. queso fundido tacos make you happy. also, my personal favorite is queso fundido with mushrooms, poblanos & ground guajillo! buen provecho. 🤟🏽

[@yomintyfresh]

It looks like a delicious recipe and in the video, your hair also looks awesome!

[@SuperCfleet]

I'm so happy you overcame your nerves as well! Queso fundido is absolutely amazing. I'm originally from Houston but recently moved to North Carolina, and finding queso fundido is now difficult. Thank you for sharing this recipe so that I can satisfy my craving for this dish.

[@azuredivina]

​@@yomintyfreshthanks very much! 💙

[@azuredivina]

​@@SuperCfleetexcited for you to make it for yourself!

[@ScottGraham1976]

I am soooo gonna make your dip it looks amazing!

[@Totallyfine29_]

I would listen to Ousamma narrating a whole book ❤

[@ahdahsh]

Props to Ousamma, I can tell he worked very hard and practiced what to say in his speech

[@VoxAmor]

I could listen to Oussama talk all day. Loved the voice and accent, very soothing.

[@lolavela3467]

Ousamma was delightful!

[@garciazetter256]

I agree. He really stood out to me.

[@dmiller5765]

Definitely a beautiful description & a wonderful speaking voice. ❤

[@JuriPavlovic]

I totally agree with all of you, just wanted to chime in that Beryl used the pronouns they / them for Ousamma, so that's maybe what they prefer.

[@birgittev4176]

Omelets are wonderful for leftovers. A single leftover potato? Some sad veggies from 2 nights ago? The last, slightly dried out bit of cheese? Mix it with egg and you have an amazing omelet.

[@Michel2731]

Egg whites, spinach and garlic.

[@adidi7789]

Yes! Also anything that didn't turn out great on its own but with egg tastes fine. Like one time our salmon fillet turned out way too salty, but breaking it up and making an omelette with it saved it!

[@krimhorn]

My hot-tish take is that parsley is flat, dull and lifeless while cilantro is bright, airy and almost citrusy in its flavor. You're putting cilantro into things specifically because of its flavor whereas parsley you're using primarily for a contrast with the heavier cooked flavors you've used. Even something like chimichurri or gremolata, which are base parsley, are focused on the flavor of everything else rather than the parsley while you'll put cilantro into a salsa to taste the cilantro.

[@AudreyII-]

Amen

[@Achng-lj9bh]

Parsley has a very strong flavour. It leans more bitter

[@zaraak323i]

I will agree with this for the most part, but tabouli is _all_ about the parsley.

[@quietcat]

As far as I'm concerned, if your parsley doesn't have a strong flavour, you're doing parsley wrong. The only parsley that I've tasted with a weak ass flavour was curly leaf parsley, and, frankly, it can die in a ditch.

[@UmmEss]

Tabbouleh you definitely taste the parsley.

[@humblesparrow]

English teacher here - molasses is uncountable, so it has no plural. But we could change that if we all work together. 🙂

[@evynlove]

Like fish

[@dgjanes917]

I bet you've never seen a moose. the only one, lives in my backyard

[@christinegraham2579]

🤣🤣🤣

[@elnamayberry]

@@evynlove but you can count fish! 😃

[@elnamayberry]

And yet, Beryl was counting them! lol

[@bad_mime]

That parsley/cilantro take is the wildest and possibly most controversial take I've ever heard.

[@Stefiiiz]

"Sharing is caring but cross-contamination is not" sounded ominous but also very professional at the same time 😅

[@chhouy23]

Patiently waiting on a mushroom episode !!

[@cryotankexpansion]

"Sharing is caring, but cross-contamination is not." - Can I say I just LOVED that woman? And the dish as well. Definetely making it. (with my lactase pills on the side as I'm lactose intolerant lol)

[@KylaA5952]

Saying cilantro and parsley are the same is like saying thyme and rosemary are the same….

[@Naked_face_Naked_soul]

I have the soap gene but I always imagined the cilantro is supposed to taste like a citrus forward parsley?

[@anniemarie2044]

The same? Maybe not. But interchangeable. As someone who can’t have cilantro, I always substitute for parsley.

[@MsLabansen]

I would go even futher, it's like saying milk and soda are the same! I love both, but I would never use parsley in my guac instead of cilantro, just like I would never make white sauce with soda :D

[@anniemarie2044]

@@MsLabansen that’s quite the stretch….

[@leonbrander90]

They are absolutely not interchangeable 😂​@@anniemarie2044

[@Serenity_Dee]

Parsley has a more herbaceous, vegetal flavor with a touch of bitterness, while cilantro has a distinct citrus hit that makes it very refreshing (if you don't have the gene that makes you taste soap). They certainly don't taste the same. And you may think bay leaves don't add anything but you definitely notice it if you leave them out.

[@elnamayberry]

It's soap to me. ☹ Just saw a video where he wanted to know what flavour bay leaves actually added, so he made bay leaf tea - he said it was very tasty!

[@DawnShipley1977]

There is definitely a different between cilantro and parsley.

[@Serenity_Dee]

@@elnamayberry I feel so bad for people who taste soap when they eat cilantro. I love it because of the citrus flavor I taste.

[@quietcat]

​@@elnamayberry Yes, exactly, best way to know the taste of bay leafs. My mother says it's good for indigestion and what not. I'm not particularly convinced of that, but sometimes, when I'm having stomach troubles, I take it anyway, since like it, and maybe there's a chance of a bit of a placebo effect.

[@saulemaroussault6343]

@@elnamayberryyes ! Laurus nobilis (european bay - yes, there are different bay leaves, more than a dozen, and they’re not related) tea is so great in winter !!

[@jennb9730]

I liked "time to get shreddy with it"

[@TomTom53421]

Same!

[@tremendina]

Def this one

[@FionaValerie21]

I thought it was too cheesy

[@sallyarielle47]

Please do a Tunisian episode!! the food is so good (street food, stews, couscous... desserts, drinks...yum!)

[@louisejohnson6057]

Bay leaves have flavour, you just either need to get fresh ones, or replace your dried ones and try using more than you've been using. One of the big differences between salted and unsalted butter is that if you like to leave some butter out in a butter dish, the unsalted butter will grow mold quite quickly, whereas the salted butter won't. Another fun and delicious episode Beryl, thanks again!

[@LL-lv8ke]

I never thought they did until I got a bay tree. Soon much of a difference being fresh off the tree.

[@calihhan4706]

I would love a community video where we share which recipe from Beryls channel we love the most. I have 3-4 recipes I found here that are now staples in my house 😁

[@violetviolet888]

Raw walnuts are the problem. Toasting walnuts gives them a much more nutty flavor, brings out the aromatics, and makes them crispy/crunchy. If you can get *fresh* black walnuts (not English walnuts) and then gently roast them (apply heat with low oven or in heavy pan (carbon steel/cast iron)) the flavor profile and texture improve exponentially.

[@codename495]

It’s easier to evenly roast any tree nut or legume in the oven.

[@TheresFuckeryAfoot]

@@codename495.. I’m wondering why you feel oven is easier. I do both & find no difference in level of difficulty.

[@zeusapollo8688]

Easier to forget and burn your nuts in the oven

[@Sara_taylork]

What?! Cilantro and Parsley are SO different imo!

[@Timothy23P]

Hi Beryl, At the risk of coming off as pedantic (I don't mean to be, but you brought it up in the episode and I happen to know quite a bit about these things), I thought I'd clear up the molasses confusion. 'Molasses' is an uncountable noun, just like all liquids (and flour, and sand, and other things). Even when we ask for a beer, it's understood that we mean a glass/bottle/can of beer. It's the same with water. So, in your particular case today, it would be 'types of molasses'.

[@garciazetter256]

I loved the Tunisian narration. Very charasmatic voice.

[@l.e.m.friedman5965]

Tunesia it self is Wonderful!

[@l.e.m.friedman5965]

French and Berber Influence with Islamic influence All three together make beautiful food

[@rachelcrawford7313]

I need more Ousimma in my life. I could listen to him talk about anything for hours! What a delightful voice and person!

[@noneubiz2039]

Walnut ideas, greek yougurt topped with crushed walnuts, cinnamon, and honey. Pasta with sage and walnut sauce, and baklava with walnut filling

[@sandralouth3103]

Try a light grating of orange zest on it in place of the cinnamon....and toast those walnuts! .

[@clairewright8153]

Vegemite and walnut sandwiches yummmm

[@stacylasko340]

Beryl, if you put a disposable food handling glove over your cutting glove it will keep it clean. Also, if you use disposable food handling gloves when handling hot peppers and garlic, it keeps your hands safe from the smells and capsaicin.

[@romanakipper7713]

But is it necessary? Think about how many gloves would be thrown away if everybody did that … why would you need them?

[@codename495]

Rubbing your soapy hands on the stainless steel of the side of your sink will take the garlic smell off your hands, lotion or food safe fats like coconut oil or lard before cutting peppers and washing hands thoroughly afterward protects your skin from the peppers and cut gloves are washable. Foodservice gloves are non recyclable, flimsy and encourage people to not keep their hands clean. The majority of people will put on one pair of gloves and then touch everything making the food dirty and potentially making people sick. Short clean fingernails and lots of handwashing is the best for making food, gloves are nasty for all the reasons I mentioned above.

[@lela2280]

I concur with the other posters: disposable gloves on so many occasions seems wasteful and unecessary Just use some good old soap plus some stainless steel (sink, cutlery). Or kitchen soap. I only ever use disposable gloves when handling highly staining foods, e.g. beet root, in large amounts. And if you really want to go down the frequent use route, please just get yourself a dedicated pair of reusable rubber gloves, like you'd use for cleaning, for that task. I do, however, strongly encourage having a dedicated cutting board for garlic, onions and other highly aromatic or staining food, so your fruit salad will come without fine hints of garlic and rosemary ;)

[@stacylasko340]

I've worked in the food service industry for over 40 years, the occasional glove used at home is nothing compared to the hundreds of thousands used daily across the world. I preserve my own food, including fermenting hot peppers to make my hot sauce. No amount of oils rubbed into my skin will prevent the kind of burns I received once when processing about 20 pounds of hot peppers by hand one year. I was in severe pain for 3 weeks. Bounce off with your holier than thou crap

[@traceychristian7845]

These look amazing, especially the queso fundido! EPISODE IDEA---I haven't seen a vegan dishes from around the world episode. OR a raw vegan episode idea :) I have A TON of vegan friends/family and I have learned to make so many yummy raw and cooked vegan dishes and desserts. I think the raw episode would be especially cool :)

[@lordmysticlaw1991]

I think there's an episode of "dishes that happen to be vegan" 😊

[@jul.escobar]

I'm glad you wanted to prove Beryl wrong about cilantro and parsley. Maybe a chimichurri of each on steak would help her taste the difference.

[@pamt2446]

That carrot harissa dip sounds amazing - definitely giving that a try!

[@nicolebouchez5307]

The walnut episode needs to have Fesenjān/Fesenjoon and amazing Persian dish. You will love it!

[@leslier302]

Cilantro and Parsley are SO different. The artist this episdoe with cats is so cute!

[@michaelacioffi1291]

Maltese here, bigilla should be darker in colour like brownish grey. Ideally use djerba beans (might be found as tic beans in the groceries) but fava beans is a good option too. I never had bigilla with balsamic vinegar which makes me want to try it. I really love the dish that you served the bigilla on! ❤

[@andiflanagan125]

(We don't have them in Alaska.) Three little moles went into three little holes, all you could see is molasses!

[@cryotankexpansion]

Also, had no idea that Brazil would be on this list. But yeah, patê de frango is love

[@lygiate756]

Came here to say the same about raisins. I knew I wouldn’t be the first! Lol

[@Michel2731]

And when they say they don't like raisins, I add the white ones.

[@LoriCole-q3u]

You need to do Episode #2 and have someone submit Sikil Pak (which your first submitter mentioned); it is *so* good -- Mayan roasted tomato/squash seed dip!

[@theresaanndiaz3179]

I miss Sikil Pak and panuchos so much. Actually, there is huge list of Yucatan foods I miss. If Beryl does a soup episode, sopa de lima needs a spot.

[@berkeleyfarm]

I adore the "What excellent boiled potatoes" shirt!

[@Bellatrux13]

the resting BUFFY face had me SCREAMING! you're one of us!

[@annacontesso1448]

The dip episode was of course dominated by Mediterranean and middle eastern cuisine! 😄 Much love and appreciation from Italy ❤

[@MiniMeshell]

Soooo much concern over double dipping here… kinda funny. Especially when you see how other cultures dine together. I def agree with you B. Just turn that bread or chip or veg around and go back in! 🎉❤

[@AnniCarlsson]

Yeah. I have last few years seen people go bananas over dubble dip with their own partner. 😂

[@nany____]

I swear it's an USA thing only, i've never seen anyone from other countries complaining about this 🙃

[@telebubba5527]

Agreed. People are too protective, which makes them more vulnerable in return. You need some 'contamination' just to build up immunity and protection.

[@alexd.8274]

I really do mind ingesting other people's bacteria Streptococcus, Prevotella, Neisseria, Haemophilus and so on! But to all those who find it yummy, go for it!

[@AlissaSss23]

Quesso Fundido sounds AMAZING ❤

[@AlissaSss23]

And the lady introducing the recipe looks amazing. So colourful and lively ❤

[@nicolastewart2195]

For cheese dips look into sodium citrate. It’s what makes shop bought cheese dips or cheese sauces so smooth and stops it from congealing. You can pretty much make any cheese into the melty texture of cheese slices.

[@Jefficusmagnus]

Maltese person here. I am so happy that bigilla has been featured. In Malta, we traditionally use tic beans to make it, which are similar to broad beans but smaller. The end result is looks more gray. As you deduced, its not meant to be smooth but more like a rough mash. It's also eaten with galletti or served on Maltese sourdough and it's insanely delicious 😋

[@caitlin4663]

Please do a bean episode!!! 🙏 😮

[@meteorplum]

I understand that some people have trouble identifying the difference between cilantro and parsley. While the test Leah gave showed that Beryl can tell *a* difference between them, the better test(s) is to try two servings of something that is traditionally made with one of the herbs and do them with both and taste the difference the herb makes. I would suggesting something like a spaghetti with marinara or lasagna for the normally parsley dish, and guacamole or pho for normally cilantro dish.

[@memememineme]

As far as the double dip question: put DOUBLE the amount on your dipping item on your first dip. Easy! 😋 also “The noun molasses is uncountable. The plural form of molasses is also molasses” I googled it ❤

[@channah64]

I would LOVE a walnut episode!

[@jadedjhypsi]

That dish you have the bigilla in is fabulous!!!!

[@annacontesso1448]

After visiting Tunisia I become addicted to Harissa 😍 Can't wait to try this carrot dip! ❤

[@reedan100]

Muhammara is THE BEST! I love it with on toast with a fried egg and greens on top.

[@thanyk]

Beryl I'm with you about the omlette!!! It's my favourite way of getting myself to eat vegetables, carrots, cabbage, okra even and so many more!

[@Stefiiiz]

OMG KIELECKI!!! I'd never guess I'll see majonez kielecki in a New York-made Brazilian dip!!! 😍😍😍 It's my absolute favourite when it comes to mayo!

[@poyznelf]

tarrator from Turkiye. Labneh, dill, garlic, and walnuts. Delicious

[@jacqibelle]

Love that dip bowl/plate!

[@ajsh1012]

❤Dips are my favorite snacks. I can't wait to try the Omek Houria. Thanks for another great video!

[@chaima7271]

I think Beryl didn't add olive oil to hers but trust me a drizzle of some good olive oil makes a difference and kinda ties it all together

[@ajsh1012]

@@chaima7271 Thanks! I'll definitely try it with the olive oil. Looks so tasty!

[@GrumpetteJV]

I really liked this episode! I think I would absolutely love all of these recipes! Also, the person who did the Turkish carrot dip...they would be awesome reading fantasy audio books!

[@tess5564]

I’ll agree that any vegetable can go in an omelette only because I personally enjoy zucchini and I know most people don’t agree

[@TheresFuckeryAfoot]

I love a nice zucchini omelette or fritta. Yum! 😍

[@brendanhoffmann8402]

Dips are one of my favorite foods! I love the crab, prawn or seafood dips most.

[@KhanhTheLearner]

The dips definitely need a fondue situation to stay warm throughout the party

[@FoxFireNaruto]

If you have a selection of dips a few mug warmers plugged into a power strip could be used (depending on the size of the dishes). I use mine for tea, soup and individual size dips. Very handy. For a bigger serving use a double boiler on a hotplate set very low.

[@saurabhsengar998]

I love this video. Thank you for including the behind the scenes.

[@SamKosel]

I use omelettes as an “everything but the kitchen sink” meal. I love to mix it up with whatever I have in the fridge!

[@summerf3022]

1) cilantro and parsley are vehemently different, my love 😂 2) I do agree that most things can go in an omelette, in fact, I tend to use up leftovers in next morning’s breakfast - throw whatever it is in a skillet, heat through, add some scrambled eggs and cheese, and of course it’s gonna be good 😆🙌🏼

[@maureenbrown6610]

When mashing potatoes carrots etc ,cook them drain them,then put them back in the pan. The flat bottom makes mashing them easier. ❤

[@bengriffin9830]

Canned Tuna in Unexpected Places would be the most awesome episode. Bring on the jelly molds! 😂

[@cpp8227]

Yes please do a bean episode; love beans!

[@fpoiana]

Wow, what an amazing video! Thanks Beryl for always founding this treasures of a recipes for us. Cheers from Argentina. Fede

[@EGnoSecondG]

Walnuts!!! You have to try Italian 'salsa di noci' (walnut sauce). The ingredients gives walnuts a completely new taste. I was completely blown away when I first tried it! I would definitely say top 3 'mindblowing' recipes - and would definitely convert someone into loving walnuts!

[@latmcb9863]

Yes - any veggie can go into an omelet - definitely! Cilantro and parsley - parsley is a fresh herb while cilantro is green soap. A big yes to a bean episode!

[@LisaBenson-g6m]

I agree. I'm in the group of people that cilantro tastes like soap.

[@Serenity_Dee]

30:10 The saltiness isn't disappearing, it's flavoring the chicken breast, which typically needs all the help it can get.

[@sybilreneemcgowan1472]

Many years ago I attended the Spring open house at the University of California in Davis. I walked into a class doing some simple genetics tests on the visitors. The first test asked for us to stick out out tongue and ten try to curl it from the sides. It is a matter of genetics if you can or can’t curl your tongue. The second test was a taste of a green herb. Ugh!! It tasted like soap!! That was my first experience with cilantro. I have strong dish soap genetics! I have since learned to enjoy cilantro. The soap taste has receded somewhat. They gave us the percentages of these genetic traits at that time but I can’t remember now. That was a very stunning lesson of genetics casually given

[@cjsunburnedsavage2873]

On your butter take salted butter versus unsalted butter, always go with unsalted butter because you can add salt later but you can't take it out. Unsalted butter is best for any and all recipes especially baking.

[@gadiantonx8474]

bean episode? YESSSSSS!!!!!!

[@daniellefuentesjohnson6750]

As someone with Alpha-Gal and Celiac (no mammal or gluten) it is difficulty to find dips other than salsa and hummus. I am so excited to try so many of these!! Thank you!

[@barbarahallowell2613]

The creaminess in the bean dip, THANK YOU Baking Soda 😊😊😊 Just like with hummus, once I found out about that one little thing, EPIC game changer. ❤ Toasted walnuts candied in honey. ❤❤❤

[@rosejustice]

Cutting the cheese!!! Every episode needs a good fart joke! (Plus my family says it every month thanks to Murray’s)

[@theanita1]

I agree with you Beryl - flipping the dipping food item is not double dipping

[@pfp0854]

Cilantro has a distinctive taste that is very different from parsley, I enjoy both. Bay leaves add a subtle but distinctive difference in sauces when compared to those without. Check out the Sorted Foods Bay Leaf episode. And, yes, there is a difference between salted and unsalted butter; its the salt! LOL

[@sarastemmanns9027]

Hey, Nussecken would bei great for the walnut episode ! It is pretty common in German bakeries but I just made a batch myself. There is a cake base, an apricot jam layer and a nice, sugary nut layer on top. The walnuts blend nicely together and give the pastry a good crunch.

[@Nhiltibran12]

Anything can go in an omelet. I love sundried tomatoes and feta

[@dilettaluna]

Fantastic episode! I love muhammara and omek houria and questo fundido... what's not to love abouti it? Now I am really excited to try the other 2 dips. Thanks Beryl, these are dark times for me and your channel sparks so much joy ❤

[@Pammellam]

BERYL What?? Parsley and cilantro are the same??? No way! And walnuts are not _dust_ ! LOL

[@grizzlybearzzz2824]

Omg I forgot about that song. When I dip you dip we dip. Love Ms Beryl. ❤🎉

[@hammypaws9348]

Parsley makes me gag whilst coriander (cilantro) is the most delectable herb in existence

[@evad15]

Osama, the carrot dip guy, is soo cute and such a good story teller!

[@stellacalder5023]

"Convince Beryl to Like Walnuts" suggestion: chiles en nogada

[@sydneywithers617]

The BEST Omlette (according to me sneaking veg into a toddler) is frozen chopped Kale, sauteed in butter with a bit of montreal steak spice, and deli slices of Honey ham (if I have it). I always add Shredded marble cheese. It also makes a phenominal quesadella filling and the egg helps bind it so you dont need as much cheese :) Enjoy form Canada

[@missteriouskitty]

Just started the vid but when I tell you I didn't even read the title and clicked as fast as possible 🤭😆 this is just the upload I wanted rn!

[@divingintoive112]

Heyyyy our queen Beryl is back! ❤❤

[@AgroDolceMB]

When you're cutting cheese, you absolutely have to say "cutting the cheese!" Every time. #CheeseLaw

[@BerylShereshewsky]

Facts

[@summerf3022]

I’m only 12 mins in but I had to stop to say you are soooo entertaining and so much fun, Beryl !!! I love watching you so much!! You’re tied with Emmy for my favorite and the most entertaining person on KZbin, for me !!!

[@kluangh1tam]

Have you tried chopped cabbage with your omelette? It's sort of like okonomiyaki. Really good when the cabbage was soften and very filling meal by itself, but I usually ate it with white rice.

[@BerylShereshewsky]

Yes!!

[@Timothy23P]

When I was teaching at a university in Busan, South Korea, my building's little cafe served an egg sandwich that mixed soft cabbage into the egg, which was then served on toast with ketchup (and the toast, of course, was done on the flattop as well). It was a great go-to when I was there during lunchtime.

[@lisahinton9682]

I definitely want to make all five of these. I live in Arizona, so I've had Queso Fundido many a time, but it's been too long since I've had the cheeeeeeeeese!

[@ellsbells9943]

retired chef here... CAST IRON: I noticed your pan was bone dry. Immediately after cleaning/rinsing I spray a whisper thin film of veg oil and wipe it off with paper towels (all over, not just the inside). Maintaining that non-stick seasoning will make using your pan more fun and convenient to use no matter HOW much it weighs 🙂 Great ep!

[@BerylShereshewsky]

Ok thanks!!

[@rochelles.8387]

Use a high smoke point oil to rub into a clean and dry cast iron pan since cast iron is often heated to high temperatures an you don't want the oil absorbed in the pan to damage your health with a low smoke point oil.

[@ellsbells9943]

@@rochelles.8387 Interesting. Never heard that in all my years. I can say with certainty we had an entire station that ONLY used cast iron (think bbq, Mac/chz, etc) ... high production ... we actually ran all the cast iron through the dish machines (GASP!!!) and while still hot I was taught to spray them lightly (basic oil spray) and wipe it off. Those pans were used and abused daily but they looked and cooked awesome.

[@rochelles.8387]

@@ellsbells9943 Spraying the pans with any oil spray will definitely keep a cast iron pan well seasoned but chefs or professional kitchen staffs are usually not taught a lot on nutrition. Heating a lower smoke point oil beyond its safe temperature range releases Acrolein which is associated with cell damage linked to illness including cancer. The amount of trans fats also increases for some oils when heated to over 200C/392F. www.ncbi.nlm.nih.gov/pmc/articles/PMC9002916/ Perhaps the cooking spray was a high heat oil that you used at work.

[@silviastanziola659]

The dip that you guys are calling patê de frango is something that, where I grew up in Brazil, we would call a salpicão de frango. The main difference is that we would have it with batata palha on top, which are these thin potato sticks (like hickory sticks, but without the smoky flavouring), and that crunch on top makes it so much better.

[@JayKughan]

Yup! Anything can go in an omelette.

[@chriscooper9868]

I canNOT wait tor try ALL of these recipes! Mostly I just loved your tray for the second one!!

[@annasylvester4516]

Please do a bean episode! Also Miracle Whip is definitely not mayonnaise.

[@CoronaryTen]

Tunisian guy should be VA. Such angelic voice ❤