Check out my new show on PBS here! ru-vid.com/group/PLQMKh4LBO6xP1567JcnbM5NfAHpeOg48O&si=0jeYrCI_2ZGs5wgi And leave a comment in the video for PBS to see :)
"I've never known anyone else to make these, unless I gave them the recipe" made me think about how much Beryl is spreading peoples' personal and family recipes. It's really neat how something that somebody came up with, and is maybe only ever made by them, can get submitted to the show and then be cooked and enjoyed by so many more people. That gochujang and peanut butter pasta sauce from some episode I make all the time now.
I have a very distinct feeling that Beryl is doing more for world peace, co-existence and cooperation than the entire United Nations.... Beryl, You deserve a medal!
I age my cookie dough overnight. It's great for the texture as well as the taste. It gives them a noticeably deeper caramel flavor. If you can't resist a potential batch of cookies all night, try giving the dough at least four hours in the fridge.
It also makes the flour absorb the moisture from thw butter, which makes the cake chewier and tastier. I find baking cookies as soon as they are mixed tends to be crumblier and its flavour tends to be "separated
@@danielconnor8516 That makes sense! I have a boterkoek recipe that does not suggest refrigerating unless the dough gets too sticky after it is made. The end result is still good but it felt as if there was too much butter because it didn't seem to be fully absorbed by the flour. It seems the longer rest time in the fridge would yield more consistent and higher quality results
Me too too! Lol But as she was making them I was yelling Add Lots of Raisins!!! And I have never heard of adding maple syrup… but I guess every region has its own twist.
You make condensed milk by evaporating the water content. And since we Germans are rather particular, we simply call it what it is. Condensed milk is not sweet, because it just has water evaporated, but you can easily get sweetened condensed milk here as well, we just call it "gezuckerte Kondensmilch" or sugared condensed milk. In Germany we love giving things long and self-explanatory names :D
@@liftordietrying in the US, we have different names for them. Milk that just has the water removed is evaporated milk. Milk that has been evaporated and sweetened is called sweetened condensed milk which most people shorten to condensed milk. It's not to complicated conceptually but everyone leaves off the sweetened part which gets confusing and most people talk about these by calling them by their brand name equivalents like eagle brand or pet milk which makes it a lot more complicated.
The sorted food channel had an episode where they tested bay leaves and although several,of them were sceptical in the end they agreed that they add something important.
I'm a baker. I run a small bakery out of my home. The ONLY time I use unsalted butter is when I make swiss meringue buttercream. That is only because using salted butter actually makes it taste way too buttery. But other than that, I agree 100%! However, I would encourage yiu to still add salt to baked goods even if you use salted butter. The amount of salt in there is minimal and properly salted baked goods makes a HUGE difference in the flavor. I love your channel. Also, you don't give yourself enough credit, you're a good baker!! I mess up baked goods ALL THE TIME, still. It's the nature of the beast 😂
Agree with you 100% Swiss meringue and croissant pastry are the only times I'll deviate from salted butter - most of the time the salt in the salted butter is so minimal that it only affects the most delicate of recipes .
What? You can melt Handkäse? I grew up maybe 150 miles south of Steffi, but I never had Kochkäse. I never thought of Kochkäse as cheese for cooking. I always thought, it is some kind of cheese, which is cooked in the process of making it. You can definitely eat Handkäse raw. Where I live, we marinate it in a dressing made of thinly sliced onions, vinegar, vegetable oil and, optional, caraway seeds and you eat it on buttered bread. Thank you, Beryl from New York for bringing new recipes from foreign cultures into my home. 😆😄
You always learn something new😂 In Unterfranken you will find the Kochkäse Schnitzel in many Restaurants even😋 When i was little my mum and grandma used to make Handkäse at home. Actually its just strained and formed Quark with Natron and Caraway Seeds that's left to dry. So when are you going to make Kochkäse?😉 Best, Steffi
I'm from Rheinhessen and my grandmother also makes Kochkäse regularly. We traditionally eat it with bread or any kind of potato dish. The dish you described is called "Handkäs mit Musik" where i come from. I love both dishes a lot!!
Na sicher! 😁 Gibts in jedem Supermarkt (ok in Hessen!) im Kühlregal, kannst du aber auch einfach selbst kochen (schmeckt sooo gut, noch warm). Nehme Handkäse auch manchmal zum Überbacken und du kannst "chips" draus machen, wenn du ihn in dünne Scheiben schneidest und im Ofen kurz aufbäckst, dann bläht der auf. Sorry, ich lieb Handkäs und esse ihn auch pur als Snack hahaha. Vor allem Handkes mit Musik
@@-skalli- OMG! Drown me in this sauce. I did it. I finally made Kochkäse. Since I am not too keen of caraway seeds, I added smoked paprika. This is sooooo good. Tried it with dark sunflower seed bread. To die for!
@@charlieschon6549 Ich liebe den auch. War nur immer der Überzeugung, man kann den nur kalt essen. Ich wurde eines Besseren belehrt. Danke für deine Tipps. Noch mehr zum Experimentieren.😄
Ohhh we need a second part! I immediately thought of Butterkuchen, the German Buttercake which is completely different to the Dutch Boterkoek. It has been always the favorite cake of my Grannies and my Moms, and is a staple on every traditional German Kuchentafel besides Frankfurter Kranz. It is a flat cake, made out of a yeasty wheat dough, with little puddles of butter on it, and when out of the oven, coated in sugar (the dough itself is not as sweet) so it gives a crunchy texture to the fluffy, buttery cake. They are usually baked as multiple trays, and the next days, when it becomes a little bit dry, my grandma used to dip it (stippen) in her black coffee. I prefer the cake fresh out of the oven, when it’s still a little bit warm 😊
@23:33 Those are fighting words! Bay is a super important herb to many cuisines. Fresh American Bay is sooooo flavorful. Indian Bay is amazing, lots of dishes require it. I used to cook for a living. 🤓🤓🤓
@@aparnasherlekar4590 I wanted to suggest this idea. Tej patta and American Bay are so different. I could be wrong but Curry leaves are in the Bay family.
Hey, this Canadian is a Lazy Woman and for Butter Tart Squares, I just roll out the dough, smoosh it into a 9x12 (or so) baking pan. Pour over the filling, bake it and cool till just warm and cut into squares. Easy-peasy. Pecans or Walnuts are both yummy. Unsalted butter, well … But, BAY LEAF is essential!!!
This channel is just such a happy place, I don't know what I'd do without you being there to delight us with your work and such an amazing attitude to food that I can only relate to! You make me jolly and excited with your joy and excitement!
I love that line “Stay close to the candles! The stairs can be very treacherous!” - Young Frankenstein Such a classic comedy! In the future, if ever you should a mustard video, I definitely enjoy “Poulet a la moutarde” from France! 🇫🇷
My grandparents immigrated to the US from Canada in the 1960s. My grandma made the best butter tarts. My mom makes them on occasion still with her recipe. Her recipe has raisins instead of nuts which I really enjoy. They make me miss my grandma.
Oh and there you have someone starting the butter tart battle: camp 1- raisins do go in butter tarts Camp 2 - never ever put raisins in the butter tarts Camp 3 nuts, always nuts Camp 4 straight up, no mix ins allowed. My policy is any butter tart, any way. Looks like you nailed the pastry. I have never successfully made butter pastry but might try that one. You used the top of the line butter, so might do that. You might need another butter episode… France is a prize fighter in the butter battle.
@@lynnedriscoll9414 either 1 or 4. I feel like if you put nuts (especially if they're pecans) it's just individual pecan pies 😅 not that it's bad but I just prefer without the nuts.
Not only the ever ending debate of raisins or nuts or none... but also the debate of who's grandmother makes the best tart...BUT you must have a perfect pastry to have a perfect tart...
Pastry secret, Beryl - cold, cold butter & ice water. Pulse only about 10 times and just as it comes together and then chill the pastry for at least 1/2 an hour before you roll it out. It's daunting but you can do it.
Yes! Yes! Yes! To add a little more: with that pie crust (gorgeous by the way) feel free to mix it just enough to become a dough ball. If you see little lumps of butter that's amazing! You don't need to form gluten, so it doesn't have to be a homogenous mixture. You're baking is coming along so well Beryl!!
Yes! And remember with pastry you need the barest minimal amount of handling as possible. No playing around with the dough - form a ball as soon as possible and throw it in the fridge.
The best way of eating butter I know is on crumpets. I slice thin slices of butter and put them on freshly toasted crumpets, then spoon drizzle of honey over that. Salted butter is preferred.
On salted butter? Yes! It is easy to just not put any extra salt in, and salted butter tastes nice! On bay leaves? jamie of the ANTI-CHEF channel posted a short where he made bay leaf tea to really see what is going on with it. The conclusion is something like a mix of pine and mint.
I agree about your opinion on salted/unsalted butter. I have to say about bay leaves that if I don't use it when I make my mom's spaghetti sauce there's a depth to the flavour/herbs that is missing for me.
I make bay leaf coughing syrup when I'm sick and it really helps to soothe sore throat and coughing. I also add it into stews, especially fish stew. There is a distinct flavour for sure.
Hey Beryl! Your butter tarts turned out EXACTLY the way they were supposed to! The sides are the way they should be, part way up the muffin tin, not tall, and rustic. Yours had the sheen and crackle on top from what I could see, and the gooey insides. I learned to make these in home economics class in the '70s (!) Vancouver. No one else (I think) mentioned to add dried currants instead of raisins, they're not as sweet, or sometimes nuts. But just plain like yours is the CLASSIC. Way to go, you are a baker!!
I was so happy to see butter tarts! Where I'm from in Ontario, we have butter tart trails, where people can travel to different bakeries and try their butter tarts. :) i think there are others in other parts of the province, but they're a whole part of tourism here!
The fun part of the butter tart is that you have different versions all across the country. Infrequently, here, we add raisins. It is one of those things you just have one at a time. Also on unsalted butter, I buy it because I like to control the salt in my food, but I don't think you're wrong for just going for the salted butter.
@@bodyofhope both desserts prob have similar origins, the maple syrup aspect was likely a result of our ancestors using what was available here, and vice versa. Delicious either way! 🇨🇦 can’t go wrong with butter and sugar lol
My mother in law puts walnuts or pecans on them. Some potlucks and funerals I've been to have had raisins on. They really don't need the added sweetness hahaha. And the nuts ruin the texture for me
I grew up cooking with bay leaves from my grandmother's tree, and I can say that it definitely does add a beautiful herby bitter backnote. The ones from the store are just processed with heat to dry them quickly, and often very old, so most of the volatile oils that taste good have long since broken down. Half of a home dried leaf does more than half a container of the McCormick ones. If you ever find fresh ones, just hang them to dry naturally in your kitchen; decorative, smells great, and tasty too (according to my grandma they're good for keeping bugs away also, her farmhouse pantry was always stuffed with a small branch or two of them).
Having watched the episode, I'm going to say that Beryl is now a full-fledged BAKER! You triumphs over the Canadian Butter Tarts 🇨🇦 and the New Zealand/Canadian Ginger Shortbread Cookies were both triumphs! As a Canadian cook, I'm pleased and proud that we were able to help you find your inner baker! 😊
Just a note: when you have butter in an Italian recipe, it's always unsalted butter. We don't really specify it, because it's just the normal butter, for us.
Canadian here, and self proclaimed Butter Tart snob, you did a great job! But if you make it again, try undercooking it slightly, so that the filling is slightly runnier consistency, the gooeyness is next level! If your hands aren’t sticky after eating, you’ve done it wrong 😂
Was counting the days until you made a Canadian Butter Tart! As a Canadian currently living in London, UK - you made me real homesick with this episode. Delish!
7:20 "condensed milk" in Australia sounds similar to your sweetened condensed milk (I make caramel by simmering it in the can) however the condensed milk for the recipe would be our evaporated milk which also comes in a can.
Evaporated milk comes in a can in America as well. I agree, this is probably what the Germans are using since it is technically milk that has been condensed
Beryl, try fermented dishes next. Either you will love it so much it will become your go to go or you will hate it so much you will never want to hear the word fermented. I feel like this would be a real challenge ❤
I too would love a fermented show, although it may be hard to coordinate since fermenting takes time and is a bit unpredictable. The very best fermented food I made was garlic fermented in honey. 🤤
Hi, i love having butter kaya toast. I'm from Malaysia. Currently is the month of Ramadhan for muslim around the world. Here in Malaysia are viral with dates and butter. They take off the pit and put a little butter in the middle. Haven't try yet but yeah that is how Malaysian eats butter now😂. Sorry if my english was bad😅
Oh, please do a bay leaf episode! The best mayo-based potato salad I ever made used bay leaf quite liberally, and it was the only time I've ever been complimented on a potato salad. 😆
Tons of butter on toast is one of my favourite meals :) and butter and sugar mixed together is also pretty delicious which I sometimes have for desert 😻
I’m Canadian and I don’t usually like deserts that are really sweet, but my favourite tarts are butter tarts! Just one, with a cup of coffee or tea is perfection!
Bay leaves come in two different configurations: dry, who do absolutely nothing; and fresh green laurel leaves, whose flavour can easily overpower a whole pot of food. Don't know if you can get fresh from the groceries. The tree grows abundantly near my parents' in Spain. They even said that it was used to feed the cows on days with heavy snow, but it was a lastish resort, as it made the milk taste like laurel the following day.
Canadian here, you nailed the butter tarts. I was drooling so much while watching that bit. Also, my family usually puts raisins in them (which some people hotly debate). They cut the sweetness and rehydrate a little so you get a juicy tarter bite. My grandma makes raisin butter tarts and ones without around christmas every year.
I love putting 3-4 bay leaves into the pot when boiling potatoes for mash. Add salted butter and a bit of full cream milk while mashing and they're amazing. The bay leaves give the potatoes a real warmth and earthy flavour that balances out the richness of the dairy. Yuuuuuum.
@@Moocow2003 ooh nice! I'll give it a try next time! At what point do you add the garlic? Into the pot and the remove before mashing like Bay leaves) or do you mash it along with the potatos?
FYI that buckwheat pasta in the link does have gluten in it. It’s a mix of wheat and buckwheat flours. I went and looked because I have celiac and was intrigued.
Thanks for checking. A lot of buckwheat things are with wheat flour. Including soba noodles. Pure buckwheat soba is expensive and I’m sure the pasta would be too 😵💫
The Harzer Cheese is eatable very fast and it´s very low on fat. You can eat the Harzer after one till two weeks and around 5-6 weeks the smell and tast ist very intensive. More intensive as blue cheese! The most common dish with Harzer is "Handkäse mit Musik" aka "hand cheese with music". These dish is served with a vinaigrette, caraway and raw onions and should stay over night in the fridge. We eat it with bread and butter. Fun fact, it´s called "with music" because of the farts after you have eaten it... XD
I hope you never change the style you present the recipe in. Seeing all the ingredients there together with the list really makes it seem accessible and is very aesthetic. Also, the personal stories and histories just make these videos so beautiful - really feels like we are unifying cultures and peoples.
My mother taught me to always use salted butter for baking. It just tastes better. Also, so many recipes specify unsalted butter and then say to add salt - why? Salted butter accomplishes both things
@TheSeatedView depending what you bake, apparently you have to be very careful with the amount of salt since it can change the chemistry and outcome of the dish. I imagine if ur not an obsessive baker, you're not gonna notice a huge difference
What we call salted butter nowadays isn't the same as what they had years ago. It's also been standardized. When butter was produced mostly by small farmers, they also each had their own level of salt they added to preserve the butter without refrigeration. A cook would have absolutely no idea how much salt was in the butter they were using, and there was often a LOT. Modern salted butter would probably be called sweet cream butter by their standards. The sentiment persists, but mostly because the type of person who writes baking recipes now often also is the type to want to have everything very exactly measured.
I am Canadian. I am an avid cook and baker, I even did a stint at a catering company where I was the go-to pastry girl. I am a keen butter tart fan, I had one this week. Yet, somehow, I just realized that I have never made my own butter tarts at home. I must remedy this terrible failure immediately! Also, Beryl, you think that puny tin is a lot of maple syrup!? Ha! We buy it by the litre. Regularly. Also, also, to add a little extra maple context, when your lovely guest mentioned tarte au sucre - the sugar used would have been maple sugar, not cane or beet, because that was what was most readily available to those in Quebec specifically and Eastern Canada generally until the middle of the 20th century.
OMG - I love the skit at the beginning! Asha made a perfect sheep. So darn cute!! The staircase quote - "Young Frankenstein"! You made Butter tarts!! As a Canadian living in the US for the past 17 years this is one of the Canadian dishes I miss. I'm too lazy to make them lol! Absolutely the best! If you like raisins they are very good with raisins in them too. I've never had them with nuts. You did a great job making them Beryl. Yes you are a baker! I'm glad you liked them.
Canadian over here! The sweetness is why I love having roasted nuts in a butter tart because it helps cut that. Also, you're 100000000% right, you need a cup of tea with it. Earl Grey is a fave :)
they also eat pizzoccheri in the region bordering italy, my family is from further north but we also cook it, we put a lot of sage into the butter, tastes amazing!
Im sorry that I had to skip though this video, Beryl! I have an appointment soon, and I still wanted to see your latest episode! For the German dish, the butter she is talking about can be found most places as “cultured butter.” And I don’t recommend any quark you can find anywhere in the US, except possibly NY (shout out to your beautiful and diverse food culture). It is just nowhere near the same as what is in Germany. I am definitely going to try some of these baked dishes when my family comes to visit in April, since they are all soooo decadent! 😊😊 Edit: WHERE did you get that beautiful rolling pin? Oooo
When I was doing wedding cakes I used unsalted butter because with about 50lbs of icing the saltiness of the butter becomes more pronounced. I actually made my butter for my artisan cakes
Bay leaves are basically the spice equivalent of a back up vocalist. They add something and when you compare dishes that have it to dishes that don't, particularly fresh bay, you see a difference. They help bring out the notes of other flavors and add complexity to a dish. A dish won't he ruined without it but it'll be better with it, and I i feel improving quality makes it worth while.
Beryl, the reason you should use unsalted butter is that you can controll the amount of salt to your recipe. Trust me, it helps and is YUM! My favorite is unsalted Kerrygold. Try it ❤
Is it not just a thing from the old days? The amount of added salt in butter today is controlled (At least where I live) so you can be sure about the amount of salt added. With that reducing the amount of salt in the recipe.
@@RalleDue sure it is controlled. But loads of people do it like Beryl and either add no salt or just as much as the recipe tells them to ignoring the salt in the butter. Making it either too salty or not enough.
I'm a pastry chef and when you use as opposed to unsalted butter, you're taking the chance of just how much salt the manufacturer adds to their butter and it varies WIDELY from manufacturer to manufacturer. So if you by chance bought a different brand from your normal brand, whatever you're making could end up being way saltier or vastly under-seasoned. I ALWAYS use unsalted butter... that way, I know exactly how much salt I've added to my recipe... also very helpful since my father has congestive heart failure and HAS to severely reduce his sodium intake. In essence, the differing amounts of salt that manufacturers use are why every single pastry chef and baker is taught to ONLY use unsalted butter.
I don't think it's a particularly well-known or common recipe because I've never heard of anyone else making them, but one of my favorite butter-heavy recipes is for brown butter pecan cookies with brown butter frosting! My mom found the recipe when I was a kid and my family fell in love with them. They're incredibly rich and indulgent, and unlike any other cookie I've ever had. We don't make them super often so they always feel nostalgic and special!
@@kathleenray1827 Of course! Tried to share the link but I guess youtube doesn't allow that bc it looks like the reply was deleted, but the recipe can be found on allrecipes. If you just search brown butter cookies on their search bar, it should be the first result by user Heather, with the pic being frosted cookies with a pecan half in the center!
Awww... Asha should be in all of your videos. My Grandmother was Dutch and great at baking, cooking and candy making. She used to make boterkoek for her card club ladies and we made the dough the night before just like you did. The next day, Grandma would let me have a piece of the dough and a tart tin and I'd squish the dough into the pan while she used a pie tin. I noticed you used lemon for flavor. Grandma always used almond extract. She also made the fancy flower designs on it w/ the slivered almonds.
Boterkoek reminds me of my Oma and my childhood 😊. The almond extract is essential in my mind, really adds to it. So many fond memories baking and learning from my Oma
Every now and then when Beryl uploads I like to check if she's reached 1 mil subscribers yet because the day that happens, I genuinely want to celebrate. It will actually feel like a personal victory, that's who wholesome her content is. ✨🥺
I love the butter tarts made with nuts, pecans or walnuts...and I like to eat them cold as the tart gets taffy like... with a cup of tea 😍 yuuuuuuuuuumy
Fascinating seeing all the different types of butter! Standard USA butter is fine enough for most stuff imo, but getting the nicer butter is worth it for butter-forward dishes.
Butter tarts! ❤️ one of the national foods of Canada, for sure! There are serious competitions in every province, and great debates over whether currants, raisins, or various nuts are allowed. I am glad you got to make them and enjoy them. 👍
I’m a Canadian who grew up going to the Dutch reformed church. Boterkoek and butter tarts were my two favourite desserts at potlucks. I’m glad you enjoyed them and shared them with the world ❤️
In Australia, we have evaporated milk and sweetened condensed milk. SCM is 50-odd% sugar. That German cheese and butter sauce looks obscenely delicious. My arteries are hardening just watching you prepare it. Buckwheat is gluten-free, as mentioned and has something of a "meaty" taste. Russian Kasha grechnya (buckwheat porridge) is delicious.
Unsalted butter is good for a number of things such as frosting, and pastry shells and pie shells because it is easier to control the amount of salt in something when you use unsalted butter. Salted butter also has a distinct taste and you can tell when you use it in sweets so generally unsalted is for baking.
in the US, unsweetened condensed milk is called evaporated milk. it seems to be the same degree of concentration as non-US condensed milks so has always worked for me as a one-to-one substitution, plus, being shelf-stable, evaporated milk is very widely available.
🇨🇦 Butter tarts are a popular staple to every table all across Canada. We always add raisins. My grandma was famous for her runny butter raisin tarts! Every potluck and bake sale had them! Personally I enjoy adding pecan - reminiscent of pecan pie. And coffee and tea is always served with them. If you can get the dark maple syrup, it’s even better.
Beryl, my life is so much butter with your channel a part of my every week! And that is the most beautiful sheep I think I have ever seen, actually. Hey, girl, so glad you are here to keep spreading the love - and the butter - around the world. I could say you really butter my biscuit, but that would be an understatement!
the Butter Cake is also one of my childhood memories. but my mom made thick slices and always fluffed the top up so it had a wavy texture. She also always adds butter flakes on top before baking. For a long time in my childhood that was my most favourite cake.
Mmmm butter!😅 It does make everything that much better! Try this sauce: 1/3 each (amount is up to you & how much you need to make); white sugar, soy sauce, butter, put ingredients together in sauté pan cook on medium high heat till melted & bubbly. Pour most out into heat resistant container but keep an ounce or so in pan to cook my favorite shrimp…..then use the sauce for dipping! Chefs kiss. Easier done then said, really ❤
Cheese is the #1 reason that I could never be a vegan and I could probably simply smear a pat of butter on a slice of cheese and be happy! That first dish sounds fantastic. Good selection of recipes, Beryl!
Love the pet sheep, looks like they work hard :) my favourtie butter heavy dishes are fettuccine alfredo, confit, butter chicken and as I live in Scotland I have to include scottish shortbread
Beryl! I found your channel accidentally. I have chickens and I was in search of a new egg dish. I fell down the Beryl rabbit hole, called my husband and asked him to bring dinner home and I have been binge watching your videos. I love your spirit, and, you remind me of my sister. Thank you for your recipes. You manage to really describe the dishes perfectly. I subscribed 😊
Could you please do a video on toddler food? I would love to know what people around the world feed their toddlers and young children. Thanks for all of the amazing videos you produce! You bring people together, and that's a beautiful thing!
Wow! Thank you for doing a Pan Pals on what kids eat around the world! I made the Jollof rice for lunch. I have high hopes that my #1fan/critic will like it! I just had a bite, and I think it's excellent. You're the best, Beryl!
The most basic butter dish I know I learned from watching a video of Bobby Flay and Giada de Laurentis as they were touring Italy for work. You park a skillet on top of the pot your pasta's boiling in. Use the steam heat to melt 4 tablespoons of butter(half a stick for us Americans), add a couple of quality anchovy fillets(I use a teaspoon of anchovy paste) and swirl it together until the anchovy disintegrates into the butter. Toss your pasta in the butter (works best if you've mastered the pan flip method of pasta tossing) with a little pasta water and pepper. Serve, with the option of garnishing with Parmesan. What surprised me most about the dish is it doesn't taste fishy at all, due to the uncooked milk solids insulating the dish from those fishy flavors. All you taste is nice butter pasta with an extra hit of umami. It's a surprisingly easy, light dish for a quick lunch, and easily scalable to feed a family. Simple, affordable, and satisfying, I can't recommend it enough.
I am Irish and when I was in Spain and also moved to America I often wondered why Irish butter was so much yellower . Now I know. Love these recipes. Thanks everyone.
The cheese from the german dish is called Quargel in Austria. It is super low fat, that’s why is has this texture. But I would have never ever thought about cooking with this!
If you have leftover hand cheese, you can marinate it for a maximum of 2 hours in a marinade of white wine vinegar, neutral oil, salt, pepper, a little sugar and finely chopped onions. Then eat the cheese with the marinade, some caraway seeds and a hearty loaf of grey bread. Radishes also go very well with this dish. This dish comes from Hesse and is called "Handkäs mit Musik", which translates as "hand cheese with music".
I am Canadian. Butter Tarts don't usually contain nuts. The big controversy is raisins or no raisins. People feel strongly about their choices. While Maple Syrup is a healthier choice, corn syrup is more common. I dislike raisins in butter tarts, but like to add unsweetened dried cranberries to provide a little relief from the sweetness.
You know what, Beryl, with social media and such easy access to information, those of us who are so interested in food and culture from around the world have this crazy thought that we've seen/know pretty much every dish or at least a good portion of them, but with every new video you post, you surprise me with new ingredients and new ways to use the basic ingredients we have... thank you for your amazing curation work and for telling such incredible stories! Keep it up and success!!!
