Trying the Most Colorful Foods in the World!

[@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 :)

[@jonacelalayon9846]

I can't find Janelle's episode in pan pals 😢😢😢

[@lauraory5526]

The link isn't working!

[@jessgunn6639]

To get out beet stains soak it in milk

[@bravoalley228]

I am just curious.. With the last dish, I noticed that you ate it using your hand. Is that how it is meant to be eaten or something that you may have borrowed from your husband's culture?

[@missy13d69]

The WHITE shirt, that says "You Can't Outrun The Inevitable", getting splashed with beet juice, is probably the most apropos thing I've ever seen. I snort laughed.

[@sallycormier1383]

Exactly what I thought! Lol😂

[@jschwab27]

And I thought, instead of it saying "Bad news travels fast," it should be "beet juice travels fast"

[@calipigeon]

TRUTH 😂

[@esther_margolis]

I never served beets at home because I was afraid of staining things, but then one of my daughter in laws told me it comes right out in the wash! easier to wash out than stains from fruit or many other foods.

[@eleonorazampilli245]

Fruit and vegetable stains are quite easy to wash if you soak them in cold water and soap, wash in cold water and hang out to dry in direct sunlight. Also hydrogen peroxide is very effective (watch out for dark fabrics, they may fade)

[@Jeanelleats]

I’ll run your ube extract empty once I visit 😂😂😂 PS YOUR HAIR LOOKS AMAZING

[@sahvee730]

I couldn't find your episode in Pan Pals, Jeanelle. 😓

[@Lhettherebelight]

@@Jeanelleats of course you would say that about ube extract! U definitely will bake the heck out of it! 😊 and ur good at it!

[@horsesgirl16]

Jeanelle in a Beryl video! Two of my favourite food youtuber worlds collide!! 🤌🥰

[@ivy_inferno]

With all the stuff Beryl bought in the last few years, I think she should do an episode where she can re-use them again! She could tell us "Ok I've got this and this and this in my house, give me some new recipes so I can use them!". That way the ube flavoring won't be left sitting in her pantry for too long lol

[@BerylShereshewsky]

I’ve done that with a few! My pork floss and rice paper episodes!

[@ivy_inferno]

@@BerylShereshewsky Ohhhh yah I remember now that you are talking about it lol I watched so many videos on your channel that I totally forgot about that 😅 Well, in the future it would be cool so watch other videos like that again!

[@maeannengo4908]

​​@@BerylShereshewsky I hope you saw the suggestions for squid ink and bagoong fish paste Edit: Since you used packets of squid ink in this video, does this mean the Jar of squid ink you bought before has gone bad?

[@nouramouctar817]

@@BerylShereshewskyyou can make so many Cameroonian dishes with the lime scale and palm oil! I’m sure you can do something similar with the une extract so yes to a reuse ingredient episode!

[@ninakaiser2930]

Oh yes, more of that! 😅

[@ghostgirl6970]

I mean, there's a reason why Edna Mode said "no capes!"

[@cryotankexpansion]

PURE WISDOM from her!

[@christinegraham2579]

🤣🤣🤣

[@fivemjs]

Ha!!!

[@buffewo6386]

Agreed. Edna has spoken....

[@ricksanchezcc-1736]

❤❤❤😂

[@jenniferhogan7347]

Hey Beryl! I work for an amazing dry cleaner here in southeast Alabama. Take your T-shirt to your local cleaners! Tell the counter lady that the tiny stain is beet juice, and they'll most likely be able to remove it. For less than a $10 investment, you'll get your shirt back in near mint condition, and you'll be helping support a nearly extinct(usually family owned) small business. I love your personality and your videos always make me smile 💯

[@mercedesvelasquez8781]

Damn Alabama charges so little because knowing she is in New York that state most likely charges the same dumb prices as California unless you are willing to travelling to the ghetto to find a good deal

[@lesmercredis]

I bought that exact same bottle of ube extract for an ube birthday cake. I used a third of the bottle. Afterwards, I put that ube extract in every dessert I made: cheesecake, puto, tres leches, pan de sal, white chocolate chip cookies, ice cream, etc. That little bottle last me about a year.

[@foodiefoodie2131]

In Botswana there is a meal we call 7 colours. The name comes from how on one plate there will be 7 different colours from different sides on the plate such as butternut side orange, beetroot purple , and more. Usually eat 7 colours at weddings, get togethers and more. There has to be Seswa which is like a pulled beef and is unique to the Botswana. 7 colours is also done in South Africa im not sure about Zimbabwe, Zambia and Namibia

[@summerf3022]

“It’s hard to have a cape without trying to flourish yourself” 😂😂😂😂🦸‍♀️ omg I love you!! Also Jeannelle on your channel, eeeeeeek!!!! Two of my absolute favorites combined!!! ❤❤❤❤

[@kestrelhawkins8728]

The Ube extract is actually pretty delightful. I use it in some things I would use vanilla in. Try it in other things like pancakes. It's so good!

[@flexerpirate23]

That hair looks so good on you, Beryl!

[@stevieray7203]

Makes me want to cut mine!

[@ylimeasil]

I think so too, really glamorous cut for her!

[@erikaroth6049]

I was just thinking the same 😄 and great for summer cooking

[@jaymiedepace7773]

Right? It suits her so much! ❤

[@maya-gracefidow-magele]

What I love about the Pacific islands is we share alot of aspects of culture and a big one is food. As Shayla said, the same dishes vary not only across the nations but also on our islands themselves and from household to household. Taro, cassava and taro leaves are massive staples of all of our cultures. Either way, Rourou is always delicious. In Samoa we call the dish Palusami or Lu'au! Love our friendly Fijian neighbours ❤️.

[@year.of.darren]

Awesome! In Guam, we call this dish hagun suni!

[@FernandoCantuba]

Hi Beryl, just so you know - dry taro leaves are available in Filipino stores. You'll need to clean them first by washing with water and then drain before cooking.

[@qryzkrozhearth5377]

Lol my thoughts exactly after watching this vid.

[@phatsmurf575]

I used to use those dry ones until I started growing my own taro. I soaked it in water at least twice to get a lot of that smell I don't like😂 Man, it's time I made some ginittaan aba again.💚

[@qryzkrozhearth5377]

@@phatsmurf575 well for Taro leaves newly dried ones are always recommended but if you do not have those, store bought is fine, but yeah need thorough washing.

[@denvercuss4583]

Petition for Beryl to go on the Off Menu podcast! That would be such a fantastic conversation.

[@zzizahacallar]

Part 2 please

[@ddori-dk]

Hey Beryl! You can add crushed walnuts in Pembe Sultan which makes it extra delicious and crunchy!

[@kimkimsan]

Beryl dislikes walnuts though...😬

[@jacers14]

Ube❤ Also Rourou looks like a Filipino dish called Laing which is Taro leaves cook in coconut milk.

[@imaginativeskydadytm1389]

Kabayan, I was looking for this comment, we called it natong in bicol.

[@ylw]

Also found in Malay cuisine, but using cassava (tapioca) leaves!

[@deadpool6072]

​@@ylw We have the same dish too. Cassava leaves and coconut milk! 😂❤

[@Edgar_Ramirez471]

​@@ylw 🇵🇭🤝🇲🇾

[@xofmetleh6618]

​@@ylwi know that dish ive seen it few times. We call Cassava(Kamoteng Kahoy).

[@hannahcomia]

love the different backgrounds matching the color of the dish when you try it!

[@BerylShereshewsky]

Yesssss so glad you noticed!! 😝😝

[@christinabrugger7058]

You can just put the Ube Extract in Cakes and Pancakes - so you will use it up.

[@sjohn228]

You can find taro leaves in a West Indian or Caribbean market. There, it is called Dasheen leaves, or sometimes Callaloo. The texture is slightly different from spinach, and the green is darker.

[@memorycelle]

Wow, congrats on the PBS show, that's so great!

[@adedow1333]

I just made the Pembe Sultan. OMGosh it was so good! I had some beautiful big beats from the store which I peeled under running water so my hands didn't stain, wrapped in foil and roasted until knife-tender. Boy, when I added the yogurt it turned such a gorgeous deep fuchsia! And it was so delicious! Its forgiving too as every beet is a different size. I had to add more yogurt, but two cloves of garlic was just right. Sweet, tangy, umami, just glorious ❤. Thank you for this recipe!

[@melikeaysegurgen8184]

I am so glad I got to see this comment, it made my day! I’m happy you enjoyed it, next time please try putting some crushed walnuts in it, you’ll like it even more. 🌸🌼

[@Brwngrlgthc]

Fiji!!! 🇫🇯 I love seeing the food I grew up with highlighted. Taro leaves are ridiculously delicious and you can find a different variety of taro leaf at Vietnamese grocery stores. If you cook with taro leaves, please please please cook it down well! Like even when you think it's cooked down enough, cook it down even more! Lol

[@CharleneOcampo13]

I recommend trying to make ube pandesal to use up your ube extract! It pairs nicely with jams like ube halaya, and mild cheeses like white goat's cheese, cream cheese, or even plain ole' American slices. The normal ones are kind of like sweet Hawaiian rolls with a bread crumb coating, very good for both savory and sweet. We often eat it in the mornings dipped in coffee or hot choco. I use it a lot for pizza toasts, too.

[@randomaccount6387]

I love that the beetroot splashes landed right next to the word "inevitable" on the shirt.inevitable indeed.

[@ShaylasImagination]

Aaah I'm so glad you enjoyed the dish! 🥰 Thank you so much for this video! I had a lot of fun sharing about Rourou and seeing all the comments about similar dishes! I'd love to try Laing like many people have mentioned here. It is so fun seeing all the other colourful dishes as well and I can't wait to try them myself 😄😄

[@Fehren_Hi]

The taro paste, is a similar traditional staple from Hawai'i called pa'i'ai (puuh-eee-uh-ai) then water is kneaded to make poi. The taro root is steamed, peeled, hand pounded like mochi , but instead of using a stone bowl and wooden hammer, we use a wooden plank with an indentation, like a shallow bowl. And a stone pounder. So awesome to see how taro is prepared around the world.

[@maeannengo4908]

Beryl, Filipinos use Taro Leaves and Coconut Milk too to make Laing. I love learning about similar-ish dishes across different countries especially from different continents ❤

[@rolandpatterson5090]

All stand and salute the purple queen with the wooden spoon

[@lorrie2878]

I bought those spoons. They are so pretty and I feel special when I use them.

[@terrifirma999]

Thank you Beryl, this video made my day, and this is my absolute favorite quote from your show to date: "Its hard to have a cape without trying to flourish yourself" LOL!!! Love you Hon :)

[@Valeria__2604]

Crni rizot is one of my favorite foods ever, it's soooo tasty and creamy. Every time i go back home to Croatia, that's the first thing i order :D

[@annehaslundjnsson1009]

Beet tip! Boil skin on, pour on cold water from the tap, and the skin peels off just using your hands 💜

[@TheDrdawson]

Yes, that's how its done in Canada, we eat beets here regular. beet juice doesn't stain.

[@tergennalalelu2791]

this! I peel it off with my hands while holding the hot beet under the runing water ;) if you oil your hands befor, it doesn't stain at all.

[@TheMimiSard]

Add in some peaflower tea and you could have blue as well. The downside is it can't have any acid added, or it will turn purple-to-pink. Natural blue is very PH sensitive. The tea also tastes like peas and grass.

[@TheMimiSard]

The green of the rourou reminds me of my green soup. It is actually a very simple soup where one puts whatever vegetables one has, in a pot of chicken stock, simmer until squishy, and add one stick blender. This method works for any veg, and is a simple way of using frozen veg, but the green version is a bag of frozen broccoli and cauliflower, some onion, and spinach. The spinach really kicks up the green.

[@TheMimiSard]

Vacuum sealed rice is so... blocky. My favourite brand of sushi rice is vacuum packed.

[@TheMimiSard]

The limestone strikes me as maybe being a calcium source.

[@TaLeng2023]

Yeah, I can't usually stand the leafy beany taste of butterfly pea tea. I usually use it with milk so I can pretend I'm just drinking blue soy milk. Sometimes I just add some vanilla.

[@katiekiyokogammon]

Beryl, I know you've made dishes on this vid and in other vids using taro, but I would love it if you could do a whole episode dedicated to taro!!!!

[@warriorbard]

Unrelated but Beryl's hair is ✨fire✨. The shoulder length bob suits beautifully. Also, what a fun episode!

[@louiseblack2727]

GYO with the black seafood dish 🤣🤣🤣Too perfect!

[@garyhoppenjan6258]

I like the new hair kiddo and as always your post are always a highlight

[@Serenity_Dee]

Dog vision is not typically monochromatic! They have only two types of color receptors, so the world to them looks a lot like it does for humans who are red-green colorblind.

[@tennisCharlzz]

@BerylShereshewsky It must feel strange to hear a hurricane named Beryl since the name isn't common! You're much better than a hurricane!

[@TheMimiSard]

I have family with the name Beryl, and they felt it was a tad odd.

[@Karasus_drug_dealer]

I was thinking the same thing all week

[@berylwootton1181]

Weird time to be Beryl, for sure

[@tennisCharlzz]

@@berylwootton1181 The good news is they try to avoid repeating hurricane names, so much like hurricanes, it will pass (unless it becomes a Katrina, but hopefully not!).

[@SpottedOwl8624]

Hi Beryl, love your show, watching this morning with mom. Hint for handling beets: put a sieve in the sink and carefully open the package or can there, rinse the extra juice off, then transfer to wherever needed. Trust me, I've been dappled in pink for years. ;-)

[@GKFF9872]

In the Philippines, we have a taro leaf dish cooked in spices and coconut milk too! It’s called Laing and it’s honestly so delicious. I love watching these videos and learning about the cultural crossovers or even just how different cultures use the same ingredients to make their own unique takes.

[@adrigon]

Taro was like most satisfying pimple pop vid ever! Love watching you discover African limestone. Tripe is intestines, not stomach lining. Stomach lining is smooth and chewy. Between taco trucks and Korean BBQ, I'm fairly confident in this

[@writteninthesky]

Tripe is the edible lining of an animal's stomach, not its intestines.

[@ilai7893]

Lol when the pink beet juice hit your shirt, your hand covered all the words besides "inevitable" 😅 womp womp 😂

[@lina.2010]

Can use the ube extract for pancakes, waffles, ube jasmine milk tea, or even ube frosting on vanilla cake? I just love the color purple, if I can, I will make every type of food into purple lol 😅

[@petsnplaces5578]

Sure u can!

[@JenniferBrown-hm4sx]

This winter I made a pasta dish that we later named “Barbie pasta” because of the bright pink sauce. Beets and silken tofu plus garlic, soaked cashews nutritional yeast and basil. We loved it!

[@BlueNinjaMonkey]

beryl you should do a cabbage around the world video!

[@phatsmurf575]

There's so many uses for ube extract. I even used it on the mango sticky rice, pound cake, turned white chocolate purple for choc dipped strawberries, ube coconut syrup, Mardi Gras king cake, haupia in sweet potato pie, bilobilo.

[@onde27]

Loving the new hair 😊😊

[@h.betulozkarahan275]

I watch your videos and enjoy them a lot. I admire your being very courageous and adventurous. Your happy and witty style adds an other positive dimension to it. Betül from Türkiye.

[@70Sapphires]

Hi Feli. I would love to see a Part 2 video on this topic. Diffrences among languages are so interesting, and can (sometimes) be amusing .

[@Twin6877]

I just made the Ube butter mochi after seeing this last night!! So purple and delicious!!

[@hanzquejano7112]

After seeing the grimace shake tiktok vids, I'm wondering how ube isn't joked about the same.

[@kluangh1tam]

Taro leaves usually needed to be cooked thoroughly to remove the toxin. It's have kinda soft with fibrous and chewy texture but there's a bit of a crunch to it, making it fun and delicious to eat.

[@OpenSesame33]

Thanks for another uplifting video! Watching you always puts me in a better mood. BTW, your hair looks great! Love the side part and the length.

[@BerylShereshewsky]

Yay! Thank you!

[@renukabalan4413]

Nothing can give you more natural colored foods than India i think. You have gajar ka halwa for orange color, you have green with palak paneer, you have white with raita or kheer or curd rice, you have dark pink with beetroot pachidi, for yellow you have besan ka chila or raw turmeric sabzi or turmeric rice, red with tomato chutney, purple with Jamun juice, etc etc

[@talpidat]

i love your themed earrings so much beryl!!

[@jackspeer2127]

I dont buy yogurt from the store anymore. After you make yogurt in ;your Instant pot, you wont either. you have complete control over how thick/thin your yogurt is. So quick and easy.

[@ellsbells9943]

In Hawaii you make Rourou but with chicken over white rice... it's called Chicken Luau and it. is. amazing!!! Rotisserie chicken makes it super easy

[@violetviolet888]

10:15 You can find Taro leaves in Asian/Ethnic Grocery Stores fresh or frozen. Or even from a local nursery, they are sold ornamentally as "elephant ears".

[@LoriCole-q3u]

In southern Mexico at a local seafood place called "Mar y Sol," I have ordered Pulpo en su Jugo (Octopus in its own Ink) that was about that black. It too is served with rice: ¡muy deliciosa comida!

[@The.Indian.Goddess]

Filipinos have a squid with squid ink stew yummy

[@TaLeng2023]

Adobong pusit

[@shelleyannyip1308]

In the Caribbean, we make a dish called Callaloo that is made with dasheen bush leaves or as you called it Taro leaves. Maybe check a Caribbean grocery for Callaloo bush leaves and see if you have success.

[@malice41414]

You have to cook tripe for a long time or like you said, in a pressure cooker. I love Mexican menudo and make it often so I know how it was in the beginning, how rubbery tripe can be if not cooked long enough. 😅 Great video!

[@mrsMadameA]

With the Lime, you can make tamales pisques! They traditionally also call for ash that you substitute lime for. They are my partner's favorite and I learned about them when I went to El Salvador, to the tiny town that he is from.

[@FishareFriendsNotFood972]

The Cameroonian Achu Soup looks amazing to me and I would love to try it, especially the limestone ingredient!

[@SebastianWitkowski-e4t]

The fact that you own an Uzumaki shirt somehow made you even more dope, ty beryl!

[@kathrinlancelle3304]

You should make Labskaus. It was extremely popular in the Hanseatic league port cities of Hamburg, Luebeck and Bremen in Germany. There is a kind of hash comprised of mostly potatoes and jarred red beets. The latter gives this a very bright, red wine color. Additionally there is a fried egg, a pickled herring and some gherkins. Look it up and see what you think.

[@royzeeco5574]

I love the way this KZbinr is so sweet and fun to watch ❤🎉

[@lynaxin]

OMG, Beryl has the cutest hair!!!!!

[@fortunewookie191]

Im glad you got Jeanelleats for the ube recipe :D I love her filipino food vids! Congrats on your PBS show!

[@mjvn8870]

I love the purple rain accord just before tasting 💜 the first dish.

[@Serenity_Dee]

9:30 I use a vegetable chopper like that because my hands are messed up and cutting vegetables very fine can rapidly become excruciating.

[@ettenadra]

I half-expected that you might feature “sapin-sapin”, a Filipino rice cake thats typically multiple color layers. Maybe an episode on rainbow food next? 🌈 🤞

[@brooklyn5755]

The last dish is so unique ❤❤❤

[@asherbeal8357]

Love the new hair style! Awesome work as always 🤘🤘

[@harrisji]

What a FUN episode! 😀 Thanks.

[@Notable2Nikki]

Yessss, Happy Place by Emily Henry! Love that book!

[@shellyrourke8994]

I feel like, "The beet comes through..." would be an EPIC intro to a dance track!

[@shellyrourke8994]

In fact, this WHOLE EPISODE would provide so many musical bites for a legendary track!

[@HOPEfullBoi01]

"Greek yogurt" is literally the American commercialized version of actual Turkish yogurt so it'll work just fine. Seriously, the whole concept was founded by a Turkish immigrant who understood he should've marketed toward grekophiles/turkophobes as that is indeed the majority of the people.

[@joross69]

Rourou is very similar to the Filipino laing! That's so nice!!! The difference is laing has animal protein (dried fish or ground pork) with fermented shrimp/fish paste while we cook it without cumin and baking soda.

[@argentum9195]

5:05 everyone leave whatever you are doing, Our Majesty is speaking...no but jokes apart, here you seriously look like a Queen giving commands holding her wand and the cake on the plate looks like a Crown😂

[@philipdarrylymalay2438]

Way to go Beryl! I love your oven when you cooked that Ube mochi.

[@spicelandgirl]

Hello! Shorter hair looks great on you! (longer too :) BTW....the artwork in the back? Gorgeous!

[@Shrimpy1020]

I just wanna say I love your videos! But I also love the Junji Ito, Ghibli, Death Cab vibes I'm getting from your videos hehe. Awesome! From a fell Junji Ito fan 😅

[@bookish.calirican]

"the colors, duke, the colors!" is something i say in everyday life, so it was really fun to see it in this episode!!

[@This_is_Aaditya]

That Fiji dish is very similar Masiyel in South India and the Turkish Pembe is a Beetroot Raitha and This shows that the world is connected. Thank You Beryl for making these videos because We love your dishes.😊

[@martinazebic3934]

I love the visual detail of pink books next to the pink dish❤

[@cristinabock1310]

Awww yay glad to see Jeanelle here! 💜

[@zmajoljupka]

Black Risotto is amazing! My favorite Croatian dish (I'm a local) and it's not hard to clean the cuttlefish yourself 🙌 The ink does add taste so using the fresh thing is always best

[@Your.Uncle.AngMoh]

20:35 @Steve1989MREInfo- “Nice hiss”. And that’s a reverse fart. Use the purple colouring to dye rice or mashed potatoes and make a rainbow of half a dozen different colours.

[@karenustach5655]

So interesting that two recipes called for taro in two different forms. Beautiful episode.

[@EdmundSetsu]

screamed when i saw jeanelle

[@eclectixx]

Beryl omg the Fijian green dish, Rourou, was so delicious, I didn’t expect something so simple to taste so divine!

[@nikpop9315]

omgg im first!!! i was waiting for this video since the spinach video!!!!! yayay

[@torsteinraaby]

Love the hair!!!

[@jesschezem8]

omg i see purple... UBEEEEEEEEEEEE?!?!?!?? ugh. so. good. can't wait to watch!

[@raulaltamar]

The is one of your best episodes yet, Food Hurricane Beryl!

[@SubhadeepChowdhury-hn6rs]

31 minutes of Beryl 🥺❤️ here i am

[@majibey]

Achu is very similar to what we have here in Delta state, Southern Nigeria for the preparation of owho soup which is also yellow and addictive 😉. The only time i used Akanwu to cook, I got really sick and ive not been brave enough to use it every since 😅

[@ninakaiser2930]

One of the best episodes - the recipes are amazing! 😮 And how cute is Julian? 😊

[@TheCorey1734]

I love Janelle’s channel.

[@B.S9719]

Gosh Jeanelle is a Ube Ambassador. All her recipes are always ube, ube, ube everywhere 😂 She won't stop until every human has become a fan of ube