Hi Beryl! Thanks so much for featuring my jewellery as your art for this video ❤️ and also for having me on to speak a little about it too! It’s honestly a dream come true ☺️ Loving everything you do, your vids are always so much fun and brighten my day! 💞💪
Ahh thank you so much for reaching out to me! I feel like I learned so much from you and you set me on a path where I read and learned more about Chinese knotting which is something I never knew about! Your jewelry is such a treat for the eyes but also as a way to learn about another cultures beautiful art. Thank you!
Your jewelry is beautiful ❤ and I love the meanings behind it. You have inspired me to learn more about the traditions behind your jewelry. As well as other countries.
The Spaghetti on Toast section had me recalling a friend of mine from University who grew up in a very economically challenged household who often relied on the kindness and generosity of food banks/community pantries to stretch their meager resources to get food on the table. One time his grandmother had gotten some cans of Chef Boyardee spaghetti and basically did the same thing with toasted bread and cheese to put something for on the table for dinner so they'd have something somewhat substantial. I remember him making it for me the first time and how proud he was of his grandmothers ingenuity to make 3 small children, who had basically had nothing but their family, fed and cared for. It's still one of his favorite meals and reminds him that you don't need to be materially rich to be spiritually and emotionally rich. If you can, please support your local food banks/pantries, you have no idea what a massive difference you're making in peoples lives.
Tinned beans and tinned spaghetti are staples in the UK. Always donate them to food banks. My family didn't have a lot, but with tinned beans / spag, potatoes, bread and cheese in the larder, my mother made sure we went to bed full every night when money was really tight
I love everything about this post! Cyber hugs to your friend. My dad grew up during the Great Depression. Bread and Potatoes were a mainstay! A special treat was French fries on buttered toast with salt and pepper. It would bring a smile to his face every time!
it never ceases to amaze me that Beryl is appearing less and less in her own videos cz she is promoting and crediting other creators by featuring them in her content. and, yet, I don't feel she's having less screen time. if anything her smile is shiny and sticks around in your brain for a while. this channel makes me proud. do you know how hard it is to be proud of content creators these days? in any sphere, mainstream media, social media... everyone is buggering up. don't change pls. ❤️, an Iranian in NYC
I believe with all my heart that there is enough pie for everyone and that when we lift up and support one another we all get lifted together! I was literally thinking about this the other day, I know this channel is centered in a way around "me" but I think it's really about all of you and a space for us to share things with one another to help us understand each other more. Right now, its good, but who knows what else we can do!
Hands down Beryl is my favourite RU-vidr. She brings something authentic and relatable to people around the world and that’s is so,so important right now
One of my favorite toasts: Thick slice of crusty Italian bread (like ciabatta) brushed with olive oil and grilled in a pan. Top it with ricotta cheese that has been sweetened with honey and orange zest. Then sprinkle some chopped pistachios on top along with another drizzle of honey.
Lots of things can be said about Americans, but Beryl encompasses most of what's good with them: friendliness, curiosity and a happy and bubbly personality. The glass is definitely half full and not half empty. Her channel may not be the one I turn to for recipes to make, but watching her always improves my mood.
Mmm.... cake... my favorite southern surprise is finding something in Tennessee called "hummingbird cake".... im a huge fan of spice cakes and carrots cakes so when I discovered hummingbird cake... I fell in love... now everytime I see it somewhere or even on a menu I will order it no matter what cost I have to pay!! Fruit and nuts just belong in cake 🎂 😋 😍
@@kookycoolauntkaryn5884 My MIL made hummingbird cake during the lockdown and man was it amazing. I might even prefer it over a banana bread or carrot cake!
I unforgettably had spaghetti on toast in the 70s growing up in northern England , knowing I m Italian an English family had very sweetly prepared it for me and the memory of Brits as kind people Will never leave me.
Haha that’s so cute! I grew up first in France then moved to northern England in high school. We had this for breakfast and I remember laughing at the idea because it’s so different to anything I’d had before... now I LOVE it hahaha. It’s the ultimate “I need carbs” food.
Molletes are the best! Next time try using a baguette or a ciabatta to make them, Beryl! If you liked it on white bread, the other breads will take it to another level. Bravo for including a bit of Mexico in your video! Saludos desde California 🤗.
From Melbourne, Aus. Spaghetti on toast was a throwback! They used to sell tinned spaghetti toasties at my school canteen - perfect for when you forgot to have breakfast
Same back when I could eat gluten, I'd overfill the jaffle maker so you get gooey cheesy crispy bit too. I genuinely miss tinned spaghetti! Its so bad its good, but is it weird I don't like bake beans too? Lol. Howdy from Melbourne too.
Tinned baked beans on toast for a quick dinner are from my childhood in the 60s. Baked bean sandwiches for school lunches- more from home than the school canteen- also featured. I was hoping Beryl would do soft-boiled eggs with Vegemite toastie soldiers.
I LOVED tinned spaghetti toasties! Especially if you had one of those toastie makers that crimped the edges, so you just got a hot, cheesy, crispy pocket of goodness. From NZ :)
@@janetrojas8939 sadly living in Eastern Europe here so there is no local mexican bakery here. I can rarely if at all find mexican food, let alone good mexican food
yooo i’ve been living in japan for a over a year now and i’ve been obSESSED with red bean and butter! it’s such a nice combo. i like using salted butter to balance the sweetness.
I first had molletes many years ago in a little fonda in Tepito, Mexico City, and LOVED them, since then I occasionally get a craving and must make them now and then. Next time, get a proper bolillo, that extra crunch and chewiness will kick them up another level. By the way Beryl, I LOVE your channel, you are as big of a foodie as I am, and truly LOVE trying new things, it's VERY refreshing. Food and sharing food is one of the things that brings us all together.
Lmao I remember that when I visited the US, I was shopping with my mom and asked for bolillos and queso manchego because we couldn’t find them at walmart. The poor worker trying to help us was super confused ^^. Is that type of bread and cheese hard to get on the US?
@@rheimy7819 I would say bolillo no I live in nyc in a place where you can find Mexican products more easily but I haven't really seen queso machego maybe I haven't looked well enough
I'm Taiwanese but I never heard of the taro paste + pork floss combo (but I can imagine what it taste like) I often use pork floss to make my lazy sandwitch to substitude the meat, since it sits well in the cabinet for months and you don't need to prepare meat. Eating it straght up can be a bit dry though. My family also have congee (rice porridge) with pork floss, which is pretty good too, if you like to try. the light saltiness gives the rice porridge some flavor, and semi-soaked pork floss taste good and would taste less dry than eating it straight up.
@@lan-hwang I’m Chinese American and I enjoy eating pork floss as well (we call it rousong) and one of my favorite ways to use it is just straight up on bread in conjee as well and on mantou. We have this bakery item at my local Chinese store called rousong bao which is really good, it’s like a fresh bun that’s soft and airy and sweet with a clear paste used as a binder to add rousong on top. Favorite thing for breakfast.
I just moved to Singapore and I see pork floss everywhere but I haven’t tried it yet. I saw the pork floss in the thumbnail and had to watch so I could see what I am missing 😂
OMG…. Ok, so, from an Aussie who loves watching you and you have my husband and I in stitches constantly (and you’ve almost convinced him to let me give him smoked fish) your spaghetti on toast……. Where to start! A/ you cannot use American store bought bread, it is too soft and high in sugar, you’d be best off using a sourdough, and toast it very well! (I like it with some burnt bits) Australian white bread has much less sugar! B/. Where was the butter, you need lots of melted butter on that well toasted bread guurl! And C/ you have to find yourself some real spaghetti in a can, possibly Heinz from and Australian or even British products store, again MUCH less sugar!! I hope to see you try this one again!! Much love and snacks! K
Been nonstop binding your videos. This is how you use your platform This is how you raise BIPOC voices And this is how you APPRECIATE cultures other than your own Thank you for being such a bright light
The tinned spaghetti on toast is really close to a toast snack my British mother used to make for me as a child! Many in the UK eat beans on toast for breakfast, but growing up in the US, I was the stereotypical 90s picky eater child, so I wouldn't touch it. My Mom figured out that I would eat tinned Spaghetti-Os on toast instead so that's what I always had. I still eat it when I'm feeling nostalgic sometimes. My best friend even remembers it from our childhood sleep overs, too.
I’m laughing at spaghetti on toast making it, SUCH a basic comfort food here in Australia. On toast or in a jaffle (sandwich press that seals the edges) I ate it constantly throughout high school as an afternoon snack.
Because canned spaghetti, is not like Italian spaghetti, it's really soft and not the kind of thing you eat on its own.....also popular with cooked breakfasts but mainly on toast...it's in every pantry in NZ too
@@stephvanh I actually just did eat it on its own when I lived in Sydney. We were about to leave Australia on an Italian boat to Europe. It made me forcefully place it back on the plate and beside and I never had any Italian pasta dish on the whole way to Europe as a consequence. It took me ages to trust pasta again in any form. Nowadays it's one of my favorite dishes however, after having learned how to cook real pasta dishes.
100% the toast DEFINITELY needs to be well buttered! I was very sad for Americans to discover recently that they don't generally butter their bread and toast before adding toppings or spreads. Poor things, they miss out on soo much flavour... 😢😢
My partner is Italian, and his father grew up in Australia in the 1970’s. He would get bullied for bringing traditional Italian food to school like eggplant parmigiana, yet see all the other Aussie kids eat spaghetti on toast for lunch. He went home and begged and begged his mum to buy a can of spaghetti so he could have spaghetti toast like the rest of the other kids. Despite nonna’s questionable looks, he opened his spaghetti sandwich the next day and took his first bite. Needless to say, he never ate spaghetti toast ever again. 😂😂 he tells us this story at almost every gathering and it reminds us to be proud of your own heritage! Love you Beryl!!!
beryl, you should try hong kong french toast! it's so much more different than regular french toast and they add peanut butter and condensed milk instead of syrup :D
Peanut butter on toast has always been my favorite snack and my favorite toast topping... but I really enjoy when the toast is so hot that it actually melts the Peanut butter a lot... oml... now im heavily craving peanut butter toast!!
Yess! Spread peanut butter and sweetened condensed milk between two slice of white bread, dip it in the batter and FRY it until golden brown. Serve with delicious golden syrup…… my mouth starts watering after typing these haha(//∇//)
Thank you for featuring my Taiwanese Taro Pork Floss Toast recipe. Cotton candy pork sounds just about right and the sweet and savoury taste is so good. 🤤 Hope everyone get to try this amazing combo
I’m from Aotearoa and my māmā always made scrambled eggs & spaghetti on toast with salt and (specifically white) pepper for us growing up! 1000% recommend
it is a very common flavor combination in indonesia. actually surprised when i first found out it wasn't the case in western or other countries in general, since both are definitely western ingredients that was introduced to us.
My favorite way to make molletes Bread Toast slightly Rub down with raw garlic Mayo/aoli Beans Cheese Thin Slices of jalapeños Thin slices of onion Toast Eat Or add slices of avocado Cilantro Tomato Other toppings crumbled queso fresco Crema and hot sauce Egg I’m biased but start of with my base one of the best foundations to a great mollete
I’m from New Zealand and we definitely do tinned spaghetti on toast! Grated cheese is a MUST, and it’s a bit tastier if you butter the bread. I also like to add finely chopped white onion, and sometimes I might spread marmite on the toast too. Such a nostalgic childhood dish, and also great on a cold, rainy day or if you’re sick. Yum!
Seeing the “spaghetti toast” reminded me of my beloved late grandfather. He grew up in Italy and used to eat spaghetti sandwiches as a child then made them for me when I was growing up. However, we did not use canned spaghetti, we used leftover Sunday dinner. Very nostalgic.
I'm English and spaghetti on toast was a regular staple. Yes, toast bread well or else the sauce just gets sucked into the bread making it mushy. I honestly thought all countries made this tbh.
It probably needed thinner bread too. The milk bread, due to its thickness, was going to stay soft even after toasting. Milk bread is so soft and fluffy.
Yeah, I think it is from the UK and became popular in Australia and New Zealand. Perhaps I am wrong, but I thought I detected a bit of a Kiwi accent in Pierre. Regardless, I am pretty sure it's used in lots of countries.
Spell binder... I knew as soon as she described baked beans that there was no way she was talking about American baked beans lol... our baked beans are not a tomato heavy sauce with beans.. our baked beans are a BBQ sauce bean..... heavily sweetened with maple syrup or brown sugar or molasses... when I go to world market and buy the famous uk beans from heinz I always confuse people lol no one seems to like them compared to us baked beans because they are different and its super sad because American baked beans don't make for a very good "full English breakfast"... its just not the same.. its not right!!
Oh we always had spaghetti on toast (here in Canada) but it wasn’t canned. It was leftover spaghetti and sauce fried up kinda dry in a pan and put on buttered toast. So good! More like a “leftovers” video.
It made me laugh that I was eating mollestes as I started to watch the video. Mine had a little twist, mine had chorizo on top of the cheese and instead of pico de gallo, I used a chipotle sauce. Try it like that one day. Love your videos!
Hi from Australia 🇦🇺 Spaghetti on toast is a classic! I always preferred it as a jaffle. Another classic is baked beans on toast and I also love creamed corn on toast, or creamed corn jaffles. Love that your featuring different artists ♥️
I just love that we are now on episode 4 of a series that got started because of a mix-up between the verb "to toast" and the noun "toast". These are so delightful.
The French croque monsieur or croque madame are great. My grandmother made it like this: Butter bread Cover with bechamel sauce, then honey smoked ham, them grated gruyère cheese. Cover with a second buttered slice of bread (both slices of bread need to be buttered on both sides). Toast in a pan until cheese melts and bubbles. Then cover the toasted sandwich with a fried egg.
I used to call pork floss "carpet pork" lmao. I love it! The ogura toast looks so good! I usually make crepes and spread them in there but that looks great! U have no bread so no toast for me today. Cherida is freaking precious! I love her so much already haha. If only I had an instagram to talk more with her. I'm trying to preserve my culture's traditional Yoruba dansiki making/clothes making and traditional tie dye/Batik fabric making. Things should definitely be preserved no matter how complex. Our roots are there for a reason. They're supposed to be firm and well maintained not withering and dying. I hope to be able to pass my cultures foods down if I am given the honour of becoming a parent.
@@BerylShereshewsky Ah! This is not a drill! I'm freaking out! I'm freaking out lol! Thank you so much for responding! I am in fact! Nigerian and Egyptian! If you ever want some Naija recipes I got you for days haha. Thank you so much for all you do and being who you are. You're such a beautiful person inside and out. You're truly a joy.
i highly recommend!! if you can find the chunky red bean paste that one is my fave for some texture. also i like using salted butter to balance the sweetness 🤌
@@ohdangmybad I second this! If you really like red bean paste the chunky kind adds more texture and depth. The butter adds a bit of salt to balance it out and it's sooooo good😋
The toast's are great 'cause they are such everyday foods from different cultures and they are sooo simple. I love watching you stuff your face, Beryl!
Spaghetti on toast was a staple when I was growing up in England, so it's not just an Antipodean thing. I always insisted on spaghetti hoops as they tasted better, despite obviously being exactly the same as the strands!
@@stacyketner Picked it up from my grandfather who served in WW2 so quite sure that is where it comes from. Tinned rations of pasta and some cheap toasted bread.
Same! We never had this in my house, and I’ve never heard of anyone else doing it either. I’m going to ask my friends to see if it’s a thing for other people.
I'm guessing the people who've never had this are under the age of 21 or something! It's so common with gen z and older generations. Also jaffle or toasted sandwiches are even better!
I’m so glad that I was prepared to watch this. Toasted Parmesan bagels topped with sliced boiled eggs. Watching these lovely videos can really make you “hangry” if you’re not prepared. 🥚+🥯=👍🏻
So happy to see the very underappreciated mollete!! I probably have it at least once a week. I usually top mine with refried pinto beans, cotija cheese and salsa macho which is a salsa made with dried chiles and garlic. Oh and I usually make it with the WHOLE birote not a just a slice. As long as you have good beans and birote you can add whatever cheese or salsa you might have on hand.
The art and the jewelry are both beautiful! Since I started watching your videos, I have been trying new things! I have even been sharing with my coworkers! The coco jam went so fast! I love these toast ideas! I really want to try milk bread!
I love how you dive head first into new food and tastes with a completely open mind and come out on top with a smile and a great experience richer. You inspire me to wanna try new things. :)
Those earrings were soooo beautiful and the way they were photographed .. looked aesthetic if you know what I mean . Overall kudos to the creator ❤️ great jobbbb
Spaghetti & maruchan noodle sandwiches on buttered white bread is my JAM but I only got it at friends houses. I was raised by a single mom who couldn't afford "The Chef". She made spaghetti in a crockpot in the morning so by the time we got home you could smell the goodness from the sidewalk. We'd eat for a week straight & it just got better. I'm 41 & I still come running when Momma makes sketti😁
It was great that you had the artist on here! I'm definitely gonna go check her Instagram. The toast (and egg!) episodes are very accessible. I can't stand canned spaghetti, but we have some and I'm going to feed spaghetti toast to my daughter and see what she thinks. The refried beans, etc. sounds good to me and I'll be trying that one later!
Totally agree about the canned spaghetti, the aroma makes me nauseous. I used to go sit on the back porch until the smell cleared the house if one of my siblings made some when we were kids.
Another classic variation of taro paste and pork floss is wrapping the taro paste (probably made with less milk therefore thicker) around some pork floss to form a ball and then deep frying it. It is DELICIOUS
Every single video of yours leaves me with so many things on my shipping list I want to try. My most recent discovery/purchase was Kaya coconut jam on toast which is just amazing 😻
Spaghetti on toast is something I haven't thought about since the late 90s, oh my word. Realising I was gluten intolerant as a kid was a tragedy bc baked beans on toast absolutely are not the same.
The last time there was this recipe shared by someone, I was an egg with peanut butter on toast which she ate with her granddad. It’s something I love too now! Really appreciate Beryl for sharing these recipes from around the world for us!!!
Beryl if you want another toast idea. Leftovers toast, you get some toast white bread, leftover stew or curry, cheese spread and a slice of your fave cheese. 1- toast your bread. 2- you spread the spread on the toast. 3- spoon out a table spoon of leftover stew or curry. 4- place the slice of cheese on that. 5- nuke it for 60 seconds. 6- finally enjoy.
Hey Beryl! Im from Goa, India and our goan cuisine also consists of using savory ingredients like rice and pulses to make sweet dishes! Also, will you be doing a pregnancy- nutritious food episode?
Yessss, molletes 🥰, I grew up with them. They're beautiful comfort food, I add it to our meal rotation every month. Some days just basic, sometimes I add bits of ham or chorizo. Edit: while most bread will work in a pinch, the original molletes were made on bolillos (the Mexican version of a baguette) sliced lengthwise. So molletes are usually heftier than a slice of bread.
Hi Beryl! I’m so happy to see molletes featured! We also have a sweet version for when you have a sweet crave in the morning and it’s delicious with a cup of coffee: bolillo bread cut in half horizontally, butter, sugar, and cinnamon. Put it in the oven until the bread is crispy. Is a very simple dish but the flavor an texture of bolillo fleima from Guadalajara is so delicious, you don’t need to put much ingredients on on it. Even alone dipped in hot Mexican chocolate in winter is amazing
