As an Italian, I have been half horrified half intrigued watching this series until you got to the gochujang and peanut butter, then I was like “F it..I’m trying this!”…😂 we all have our breaking point
Uso spesso il gochujang come ingrediente bonus nelle ricette italiane (era la mia gioia quando vivevo in Corea)! Se ti piace la combinazione piccante & umami, ti consiglio di usarne una bella cucchiaiata al posto del peperoncino quando fai una spaghettata aglio olio e peperoncino; oppure un 50/50 di concentrato di pomodoro e gochujang come base del sugo all'arrabbiata; anche allungato con un po' d'acqua e messo a mo' di salsa sulle uova all'occhio di bue merita tantissimo!
On ramen/soba noodles it works a treat, so I don't see any issue with it 👍 however, some of the other options are a bit much for my taste 😅 still cool to see what different people and cultures can come up with!
But can we all agree to not bring up Cincinnati chili?? edit: I went to uni there and I still have nightmares of that sugary slop. Also this opinion always stirs up an interesting debate from the Ohio river valley folks. :)
My husband isn't Filipino but if he mentions to a Filipino acquaintance how much he loves kare kare, next time he sees them, they hand him a big container of kare kare made with GOAT 🐐 (which he loves). Bless up to the Philippines 🇵🇭
Warning : must include instruction how to eat it. Kare-kare is rather bland on its own. That teeny bit of shrimp paste rounds up the dish. Personally, not a fan of it because of the parts used to make it. I have yet to eat one that's not very boney or with off cut. Maybe in the future I'll try it again. Last time I ate it was 10y ago.
One of my favourite ways of eating pasta is warm pasta with raw tomato, chopped fresh basil, good olive oil, and fresh goat cheese. Feta would work too but it’s a bit overpowering sometimes. Basically 30% of my meals when we have tomatoes and basil from the garden. It’s just so good. Simple, and so good.
Yes, this is a classic for summer weekdays, especially! I like adding all the toppings while the pasta is still in the pan, just to warm things up a bit before serving.
hi beryl! for the japanese topping you actually used squid (ika) with mentaiko flavoring! mentaiko is typically the roe sac itself that you can open up & see the little eggs ☺️ (I usually get mine from the ban chan section of my korean grocer!)
Lol yes, when I first saw her make the mentaiko pasta, I thought that she just didn't know she was supposed to mix the spicy cod roe with the kewpie mayo first before adding to the pasta. But then I saw the package and read what it said lol. But maybe an idea for another episode of accidental recipes?
Yessss totally makes sense. Was wondering where the eggs were and why the texture was off. Good spot! Ps. Please please mix the pasta with the sauce and pasta water so it all becomes one love 🙏🏼
The pasta with goat cheese and fig jam and your subsequent question about when to eat it... in German speaking countries there's a tradition of 'viertel,' a small meal served at 4 pm, otherwise known as teatime in the UK or after school snack in the US. This would be perfect for that! Will you ever do an episode on eating like a hobbit, 'second breakfast' and all that, Miss @berylshereshewski ?
I'm not sure if it's only in Australia, but Aldi here sometimes has fig infused balls of goat(s) cheese. Like tiny balls that you eat with a toothpick and they are SO good.
I'm German and I've never heard "Viertel" as a meal before. I would guess it's only a thing in southern Germany? In Berlin/Brandenburg the whole meal is just called "Kaffee" :D
Oh, gochujang and peanut butter! Annike, you're not the only one! 😄I make a sauce out of peanut butter, sriracha or gochujang (or both!), brown sugar, soy sauce or fish sauce, lime juice or rice vinegar, and mix it with wholewheat spaghetti or rice noodles (the flat ones). If I want to make a whole meal, I add vegetables like carrots, red and yellow bell peppers, broccoli, garlic, red onion, and sometimes strips of chicken breast... and top it all with crushed peanuts and green onions. It's my super bastardized version of Pad Thai hahaha😋😋😋 It's even better cold from the fridge the next day, I swear! (Maybe not the version with chicken, though).
I make almost the same sauce (gochujan, peanut butter or tahini, soy sauce, honey, lemon juice) and mix it with soba noodles. Top it with some julienned cucumber, carrot, kohlrabi or sliced raddish, some green onions and soft boiled egg... Perfect summer dish!
@@M-hc9xm I was in Cincinnati for four years in my formative years 10-14 and was a picky eater and loved the little hot dogs in buns loaded with cheese there and never tried the chili...I still long for those hot dogs and the chili even though I never tasted it...I can imagine what it would have tasted like. I make canned chili and spaghetti with lots of shredded cheese on top pretending it is Cincinnati chili as that is how my mom made it.
Beryl - StarKist makes "tuna creations" and since you couldn't find curry tuna, they have one in a pouch ... probably not Maylasian/Singaporean style, but it's a red curry with coconut flavor that might work.
I do a version of the peanut butter and gochujang pasta but I use vinegar-based hot sauce instead to cut the richness of the peanut butter and it's one of my favourite comfort foods 😊 also highly recommend trying it with instant ramen!
Oh, girl, I laughed out loud, more like guffawed, when you explained that you had no idea that Skyline chili is so different from regular chili, and you "got in trouble." I was one of those people that pseudo-yelled at you about using the "wrong" chili! I hope I was not too unkind that day! Oh, I was so upset! hahaha I lived in Kentucky for five years and to this day make Skyline/Cincinnati chili more frequently than I do regular chili. I love the stuff! Homemade is all the better! You didn't comment on the one bite you took before going on to Turkey's dish, but I hope you liked it! (It's much better served steaming hot - the cheese should instantly melt and the onions instantly wilt from the hot spaghetti and the steaming chili and the boiling hot beans. Totally different experience when the temperature is steaming hot. I do hope you liked it, Beryl, and I am sorry I pseudo-yelled at you in the hot dog toppings video!) This video was, as usual, just wonderful. I really enjoyed it and I am eager to try the one from Turkey and from Romania, the only ones I hadn't had before! (Try dry-frying the nuts before putting them on the pasta! Keep the nuts moving - they will go from golden and perfect to burnt in seconds. Totally different taste and you might appreciate them a bit more. Also, the TINIEST pinch of salt mixed into the sugar will help everything taste more like itself, thus elevating the dish. TINY amount, though - you should not taste the salt!) Thanks, Beryl! I love your work and have told a zillion people about your work, who also love your work! You're the best!
Here in Seattle we have a pizza place that became the side business of an Indian restaurant. My particular favorite is the butter chicken which they will put over pasta, or on a pizza (my preference). The pizza sauces come in all the normal gravy styles you would get from Indian food.
The butter paneer / butter chicken gravy on pasta reminds me of my mom. Growing up she was so busy first as a student and then as a working teacher that often she would make a giant batch of keema matar (mince and peas) on Sundays and all through the week it would go on everything from toasties to rice to keema parathas to topping on pasta or oven tray pizzas for 4 kids and hubby.
I'm Italian and contrary to other Italian people commenting I'm fine with the unusual toppings. I mean, you do you boo. But for christ's sake, I I beg you, mix your toppings and the pasta before putting everythig on the plate! This way you avoid having clumps of dried up pasta that doesen't taste like anything (and also will stop many italian hearts from bleedind 😆)
Beryl, thank you for introducing me to so many new flavors and cultures! I have learned so much and am having so much fun in the kitchen!!! Your community is sooooo generous and you are the best!
In Finland that Estonian dish is called "drug addict's stew". Only difference is that you usually add frozen vegetables (mix of peas, corn and sweet pepper) to the mix.
I have definitely done the butter chicken gravy pasta before, and it’s fab! The little Indian restaurant I used to go to would strongly encourage you to take your leftover gravy home by telling you that it had taken them three days to make it.
Hi Beryl, I rare!y miss any of your episodes, love ALL of your ideas. In my younger days, I lived in a religious community where they practiced vegetarianism. I often make this south Indian inspired curry noodle dish where you would dress a long pasta such as spaghetti with a "chaunk" of oil with lots of sputtered mustard seeds, cumin seeds, curry leaves, green chillies and a nice dose of tumeric. I often added sauted veggies (long cut cabbage, julienned carrots and bell peppers) in this mixture, finishing off the dish with as much cilantro as you can like and a few drops of fresh lemon or lime juice. A few raspings of the citrus zest is nice too. (I love cilantro, so I put tons of it. 😊) Another pasta dish that I remember eating was made by a Polish lady. It was any kind of pasta dressed with black poppy seeds and crushed walnuts or almonds sauteed in plenty of butter, with a generous sprinkling of finely chopped parsley. Occasionally, she would mix a little sour cream into the pasta to moisten the dish. My second generation American Italian mother in law, (may she rest in Peace.) grew up during the great depression. (You didn't waste even a slice of bread.) She would make the pasta dish which was basically spaghetti dressed with garlic sauteed in olive oil with crispy breadcrumbs on top. She called this mixture "spaghetti with sand". This was often made at the end of the month when the cupboards were going empty before the social security check came through. Thank you for reading my comment. Keep up the great work... I look forward to your videos. They make my day each time I watch you. 😊
To get the full Cincy chili experience, you need **at least** triple that amount of cheese! 😊 It makes the flavors meld better. Mild cheddar is what Skyline uses.
There's a pizza place where I once lived that made spaghetti pizza. They'd make a deep dish pizza, but fill it with spaghetti and cover it with mozzarella cheese. It was a lot of carbs, but it was delicious!
I feel like you could get almost as diverse a set of pasta dishes if you just looked at different regional dishes in Italy. I would really love an episode that has the lesser known pasta dishes from regional Italy, so much good food to explore. I think a common mistake made with a lot of food is we look at a country as having one cuisine when food is so regional. I've really loved going to region specific restaurants when possible. Places like China or India that have so much regional food diversity are another great example.
My parents would go to a Polish cafe in Montreal in the 60’s and get a big plate of pasta with sour cream and cottage cheese topped with poppy seeds for 10 cents!
For the romanian one you actually have to use very smooth breadcrumbs called pesmet along with the nuts, it makes it much nicer. And also add cinnamon!
Hey Beryl, my kids and I really like to watch you cook. In fact we don't have a tv and live off grid , but I will charge my phone and we will binge watch your videos. I just wanted to say as an American always get the tuna in olive oil or sun flower oil. It is right on time and can be used in a ton of things. My kids even said tuna in water? We are tuna folks , lots of kids so it's easy, cheap, versatile. Anyways hope you and your husband are well. One day my kids would like to send you one of our recipes, they ask allllllll the time.
my mother ( poland-ukrainian jew) always minced soupmeat topped the leftover pasta with it and chopped onions . then she fries the whole mix in a pan with butter. its the most delicious thing
The Estonian recipe feels like home to me, it's really common in Finland as well :) The pan-mixed version is quintessential student food (often eaten with ketchup). We have an oven-baked version as well, which is maybe even more popular and really popular with the kids. You mix the pasta, meat and onions with milk and eggs and let bake until firm and golden on top :)
Walnut and sugar pasta from Romania is something we do here in Croatia too. I don't love semi soft and hard cheeses and I didn't like them even more when I was a child so when my grandma would make cheese pasta for our family(my brother and I lived with my grandparents for few years when we were little), she'd make me walnut pasta instead. This just brought so many memories for me.
When I was coming back to life from depression (I don't really eat when I'm stressed/ sad/ depressed) I was eating pasta with butter and sugar. Butter and sugar is a popular combo in my postcommunistic country. Now it became my comfort food :D
My go to lazy Pasta Dish is any type of Pasta with a sauce made from soy starch water srirach pepper sugar garlic and then combine both and top with fried onions
I saw the Seychelles topping and made it. Peanut butter and gochujang is a winning combination however adding crips salad veg (we added baby sweet peppers) or/ and pickled veg tang ( cocktail pickled beetroots) really elvates this dish.
This week I cooked fusili pasta with some Irish white cheddar (not so much, it does not have the consistency of mac and cheese but rather the pasta dish looks more glossy), tempeh, rice wine vinegar, olive oil, ponzu sauce, and sambal chili paste. It was sooooo good!
One of the BEST pasta dishes I ever had was super similar to the leftover Butter Chicken/Paneer Gravy on pasta, it was at this one restaurant in South Africa and while it was more of just all the dry spices you'd find in Butter Chicken mixed with lots of butter and some fresh coriander it. was. FABULOUS. I haven't thought about that dish for years but this made me remember it (I still need to attempt to remake it at home)
Beryl you really need to stop dry-dry-drying that pasta. 😂 And like many people said, save the pasta water, add to sauce, IT. WILL. MAKE. SO. MUCH. DIFFERENCE. 👌 I'm saying this as someone who never used pasta water until I started watching NOT ANOTHER COOKING SHOW, and trust me, it took my pasta from 1.5 to a decent 7. (Plus, I just love pasta so I kinda make it all the time lol) Thanks for all the amazing flavor ideas though. ❤️
Loving the veg options, especially the gochujang and peanut butter and Turkish pasta recipes allowing me to travel using ingredients currently in my pantry. I am curious about "dessert pasta" for breakfast! Maybe with nuts. One of your ricing topping ideas was for sweetened condensed milk and brown sugar as a rice pudding hack. The sugar and butter pasta now has me wondering about a similar "rice pudding" pasta. Crazy!
You have redeemed yourself. Good job correcting your mistake with the Cincinnati style chili. Bravo. Also don't feel bad if it wasn't your thing. It helps a lot if you grew up with it but it is also one of those things where the weirdness wears off after you have had it a few times. My dad, from Kentucky not far from Cincinnati, grew up with it and likes it whereas I did not, from Michigan, but now live in SW Ohio where it is everywhere but I have come to appreciate it as its own thing.
Loved this!!! Need to put left over curry on pasta now… and gonna try that walnut sugar one today! 😋 Although i might just put that on buttered toast cuz I think I’m out of pasta haha.. btw have you done a tuna video yet? I was just having a convo with my friend about taste testing tons of different canned tunas from different countries… I’ll search thru your videos!!!
Loving these videos, since it's easy to recreate the dishes :) Thank you Beryl and everyone else for sharing 😍 I am sharing another quick and easy tuna pasta salad. This version is topped with carrots, peppers, corn, pickles, and olives with a mix of mayo, ketchup, mustard, and dried mint.
My grandmother from romania and my mother used to make the noodles with Nuts and sugar many times when I was a kid. I didn't know it was a romanian thing and i kind of forgot about it. I now do it more often as a comfort food. Thanks for reminding me and lots of love from germany❤️❤️❤️
Beryl, on the Skyline Cincinnati chili... I'm so happy your tried it, BUT... you (kinda) did it wrong again lol. Not a huge deal but it's supposed to be more cheese, they say somewhere between twice to 3x as much cheese as chili is the standard also you don't twirl the noodle when you eat it, you cut and scoop. Side note, fun fact that even a lot of people in Cincinnati are not completely aware of: the history of Cincinnati chili is a super interesting one when you dig deep. It was first conceived by Balkan immigrants (I believe technically Macedonian?) who came to Cincinnati by way of Greece. They opened a Greek restaurant there in Cincinnati but didn't find success because regionally people were unfamiliar with the food SO they created something of a hybrid between the Greek dishes saltsa kima and moussaka and called it chili which Americans were familiar with. It became popular and so they honed in on it and it became the only thing they sold and renamed it "Cincinnati chili." This is why people are so surprised when they first try it because it bares very little similarity to what we know as chili
As a 40+ Romanian, I grew up eating walnut pasta as a main course during the communist era (probably because it was considered a cheap food). Usually our mom served it to us after the much hated (at the time) green bean soup😵💫 The funnier story is that I made it for my American boyfriends' teenage kids for dinner once and they didn't even want to taste it at first. After some convincing, they finally did try it and it kind of become one of their favorites meals. Desert for dinner... what's not to like? LOL😋 And since I bought gochujang paste after watching one of your videos, now it's going to be my turn to experiment with a different pasta topping :) Loving your content so much Beryl! Thank you for existing! ❤❤❤
Skyline HAS to have freshly fine-grated colby cheese, not pre-shredded. And it needs to be a pile 2 inches high. The texture makes a huge difference. It also needs oyster crackers and Tabasco sauce.
Beryl, please remember that all pastas came from the east. Not the middle of Europe. That last pasta dish is literally any hot dish without the veggies in it.
I was surprised you never thought of chili over spaghetti. In the Midwest you can get that even at steak ‘n Shake. Of course, we also grew up with chili Mac.
I love to see all the tuna dishes. In my Italian household, tuna pasta (pasta con tonno) was on of our favourites and it's so simple to make. We always have cans of tuna around (usually in oil) and so whenever we want to shake up the dinner rotation we add the tuna to our tomato sauce! Sometimes when I'm super lazy I add tuna to spaghetti with oil and lemon juice and it hits the spot.
One of my favorite comfort meals is spicy ramen with peanut butter. It's salty sweet and spicy & delicious. People have been saying I'm crazy for years but it's became popular for awhile now and I'm glad. 🤤😋
You should try how Indonesian do with pasta: fry unboiled macaroni/angel hair in oil then mix them with seasoning (stock powder, garlic powder, chilli powder, msg, lime leaves, etc.) They're crispy and crunchy, perfect for a snack.
honestly the Dutch jam and goats cheese pasta seems like a perfect brunch meal to me. so much of brunch includes savoury and sweet and it would be delightful!
Oh hell yeah Skyline! Skyline three ways (chili spaghetti) is a favorite here! I'm from Columbus OH! Skyline has Greek roots, the recipes was invented by a pair of brothers who made Skyline! I love this episode, I've been fighting pregnancy nausea all week and I hope one my belly calms down I can eat these great ideas!!!
I’m Colombian and I’ve never seen espagueti con atún, made like that, it’s normally with guiso, tomato and onion sofrito, you cook pasta and mix the guiso with the tuna and a little bit of oil that comes with the tuna and mix all together. Interesting I’m gonna try it raw.
Gochujang and peanut butter on pasta? Oh yes, I'm all in!!! I grew up eating 3 way spaghetti which is the chili topped spaghetti with beans and cheese on top of spaghetti noodles. That is one of our favorite easy winter meals. I make mine with traditional chili instead of Skyline's greek version with the allspice and cloves and cinnamon, but I have eaten at Skyline in Ohio and it was really good. Just in Texas people are weird if you make the chili different, so I fix what the people eat.
Oh Beryl.. that is not mentaiko. The one you used is mentaiko with raw squid which we usually eat with rice, not pasta. Mentaiko pasta is usually prepared with butter and mentaiko with piping hot spaghetti, scallion and nori. Please try the hot version next time, you'll love it
If you take Estonian version and just mix it you will have what we call naval pasta here in Russia. Some will miss cheese, others will add tomatoes or ketchup, some garlic or/and dill. But mane ingredients are pasta, fried minsed meat, fried onion. 😁
In my hometown (Tournai, Belgium), some of us are known to eat warm pasta with butter and brown cassonade (granulated brown sugar) and it is so good, especially with salted butter! When I was a kid, we would eat Bolognese pasta, and we had to lick out plate clean, to turn it over for dessert pasta aka pâtes à la cassonade!
If you like jam on your pasta, eat it whenever you fancy. That Colombian recipe is definitely tuna pasta salad, if you add some chillies and corn it's even yummier 🥰🥰🥰
If you like rice pudding, you can also do it with noodles. There are small, rice formed noodles, but you can use any type of pasta. Cook them in milk instead of water, and eat it with fruits or cinammon/sugar in top.
Just so y'all am from ohio(southern part of state and not a transplant) HATE Skyline Cincinnati chilli BUT love chilli like that spaghetti, beans,cheese,onions.
I always loved "tarako spaghetti" that my mom made for me as a kid. It is the same as the mentaiko one except it isn't spicy. So if you want a non-spicy version that's a nice option. We cooked it in the skillet, though, so the roe isn't raw.
6:42 i've actually never heard of this indian version of pasta, usually indian version of pasta is different its called "masala pasta" its pretty simple.
I think sweet pasta dishes are quite popular in Eastern Europe. I live in Hungary and growing up we ate pasta with poppyseeds and sugar, pasta with walnuts, pasta with jam, even pasta with melted cacao powder. There are also many sweet main dishes like dumplings filled with plum and cinnamon, or Schmarrn which came from Austria.
With regards to the Romanian pasta dish, in Hungary we are always given the option of using either ground walnuts or poppy seeds with sugar on our pasta. Just in case you wanted to try it? I personally always went for poppy seed.
