I'm honored to be a part of this video! Watching Beryl try different foods has long been my favorite way to relax and unwind, and I always get in my feelings watching them. Truly wholesome content. I'm glad I was able to share a part of my culture!
@@BerylShereshewsky I don't know if you have any idea about the raisins war in Brazil, some people love raisins, some hate it, and specially near Christmas people start to put raisins on everything. Rice, Chicken, stew, farofa, panetone, drinks, pies, they're everywhere.
@@AlicedeTerre I love raisins, but there just aren't a lot of this we white Americans do with them. I will always turn down an oatmeal raisin cookie in favor of chocolate chip. I want more raisin recipes!
The thoughts about homesickness are awesome. Gustavo - "Feeling homesick means you are missing something you never realized before.. Homesickness is the realization that there is love in places you never thought before." Cassie - "When you are far away, sometimes you have to rebuild your home with you"..
In Wales, an oggi is a type of pasty, from medieval Welsh "chwiogen". "Oggi, oggi, oggi....oi oi oi" is used as a Welsh rugby chant now, but legend has it that "oggi, oggi, oggi" was shouted down the mine shaft to let miners know their pasties were ready for lunch, and the miners would shout "oi, oi, oi" to confirm they had heard.
Fellow Brit here - I think it's also ... while the dish itself is common to most parts of England, I would have thought, I think the actual name *may* vary regionally. I always knew it as RolyPoly, mom would do a jam roly poly to have with custard from leftover scraps. man, I haven't had that in years. Anyway, Beryl - with a jam one of these, the jam always bursts out. don't worry about that. the egg wash would've helped it to darken but yeah, I think you did it pretty right. :D Never had a marmite one (and never tasted vegemite) so can't comment on those.
@@lizvanwessem2055 I'm from the north west of England, and I don't think I've ever seen anything like this before, but then again I seem to be met with equally baffled responses when I talk to southern people about parkin or eccles cake. I find it interesting to hear about the different random regional foods that I never knew existed.
@@Reebeard yes, there's a lot of regionality when it comes to food and I regularly try things out. We tried Parkin the other day! My husband is Dutch (*LOVED* the mention of olibollen in this episode) and he really enjoyed Parkin, we'll have that again. I've noticed that there are some foods that are really divisive, not in the food themselves, but in terms of what they're called, some people will come to blows over what they should be called (chip barm/butty ... whatever, lookin' at you here!) :D
I cried watching this. I haven't lived in my home country in ten years and the last time I saw my family was over three years ago. It's really hard sometimes.
Beryl i honestly love it when we get to hear the noises in the background. The drilling, rain, thunder, etc. i think it adds to the charm and the experience of you talking to us like a friend.
ok i am filming next weeks episode and i literally say this in the episode!!! Great minds think alike!!! Maybe with Valentines day as a little gimmick!?!?
I almost drowned at the beach this past Saturday, got caught in a rip tide and it pulled me very far out and I was rescued by a lifeguard on a jetski, I blacked out when I was hanging on to the back of the jetski and I came to in the hospital. When I got home, after spending the rest of the day in the hospital being checked up and so on, my mom made me some arepas. I have never cried so much. I just realized that I almost died and I would have never been able to share anything else with my mom, brothers and sisters. Having almost drowned did not hit me as hard as that moment when I bit into that arepa.
You should totally come out with a cookbook of everything you've made, including the countries and the people that recommended them. I'd buy that in a minute. It would be so cool to find recipes from so many different cultures in the same book!!
This makes me slightly homesick just watching. I'm not from any of the places in this video. I'm from Ohio and I only moved 4 hours away last January (Cincinnati to Cleveland) but now I want to make Borscht because my Polish dad used to make homemade egg noodles. Basically the only time he ever cooked lol but I always had fun with the flour in the kitchen with him the times he did cook.
@@charleshodgdon6168 I do! That's the way I grew up eating it, the way my dad makes it. He'd make spatzal-like noodles to put in the soup. He'd also fry up some kielbasa to throw in there too
Columbus Ohio in the house 😁 My grandma's family made Colcannon. Buttery bowl of mashed potatoes topped with cooked cabbage and sausage. Just melts my heart. To be eaten tucked in warm, preferably by a fire. 😉
Pupusas are my FAVORITE! I’m a white girl from South Dakota, but when I worked in pro baseball in DC, we had a vendor at the games that made these and I had them nearly every game. Still one of my favorite memories of baseball. Now I’m back home & wishing I could find some here. 🤗
This is one of my favorites. Such a tear jerker. Would be fun to do an episode of dishes people made in college to save money that they still eat today.
This is always the question I ask when I'm getting to know people. "What is the food you eat when you miss home?" It gives you such a good look into who a person is and what they love.
I grew up a Navy brat with my dad from the Deep South and my mother from Japan. Needless to say, there were a lot of moving for me as a child. I really enjoyed what the young Panamanian woman said about carrying patria with you. That is what Japanese and Creole/Cajun foods are for me. Excellent episode. Watching your shows makes my world broader and cozier at the same time. Thank you.
I’m Mexican but my husband is Salvadorian and when we met in high school I remember his mother making pupusas as an after school dinner, for special occasions, and just because. It’s something that I will always relate to El Salvador and I plan on passing pupusas down to our children. Loroco with cheese is definitely one of the most common ones that I’ve seen consistently. Bean and cheese is also pretty common. But the type I really love, and takes a lot of time but worth the effort, is chicharone with beans and cheese. When I make chicharone I make a huge batch and portion it out to freeze and use later. Especially during this time of year. Thank you for sharing this recipe in the video and I’m glad you got to try a piece of El Salvador.
Bolinho de chuva is one of the best things ever!!! Only thing I'd add is that they're usually rolled on a mixture of sugar and cinnamon, instead of topped with confectioners sugar. Honestly, the bolinhos are almost an excuse for sugar/cinnamon for me lol
I guess is the Brazilian version of buñelos de banana from Argentina, where I'm from. I live in Canada now and I make them every now and then. Also the apple version.
@@pm1660 To be honest, yes they are a huge excuse to eat sugar and cinnamon, but they're soooo not supposed to have bananas LOL well, I at least don't have this tradition. Bonus information: eggs and milk can 100% be replaced with just plain water. Saving money going vegan who'd guess that huh
@@elisaninis I don't use cinnamon because I don't really like it, I use vanilla essence instead. You should try the apple version. Is great too. Also, thanks for the tips.
I'm from Buenos Aires, and when I read the theme of the video and saw Argentina in the description I KNEW it was pastel de papa. It's beautiful that you got to try it in that weather; the only one that cozy for an autumn or winter lunch that I can think of now is guiso de lentejas (lentils stew). You REALLY should try it. There are some VERY divisive controversies around pastel de papa in Argentina: raisins or no raisins (I'm team no raisins); olives or no olives (I'm team olives, no matter what food we are talking about); and two layers of potato or just the top (I do not care). And yes, it is indeed inspired in English shepherd's pie.
I don’t know if this is just me because I’m garbage at estimating quantities, but to me pastel de papa is basically something I make with the left over filling from empanadas (team raisins and olives!) I think Beryl used kalamata olives in hers, which I’ve never done before, but it’s a great idea :)
Vamos pastel de papa todavía! Team "no raisins". Mine has a division on the tray: with and without olives. My family recipe asks for bechamel sauce (salsa blanca). It's delish! I usually make it when I have Argentinean friends over.
Yay!!! Finally someone is exploring Panamanian food!!!!! ❤️❤️❤️❤️ I'm a Panamanian African American and am so happy to see our food getting recognition! ☺️
Thank you for sharing such an intimate moment of rainy New York with us Beryl! Ummm, my toddler is really picky!! So I wondered about "Foods for Picky Kids!" I thought it would be fun seeing those particular dishes. (Not outsourcing my parenting, *cough*...)
Elizabeth if I may. I find it helps if you Let them eat with you on the dining table. They will make a mess but cleaning it is better rather than running round them. I give food silly made up names or a weave fun stories around them . Make things colorful. I mix beetroot puree, spinach puree etc and knead the dough. I have gazillion cookie cutters to give food fun shapes. I hide healthy food in fun foods. Like I make berry smoothies with a little bit of cauliflower or almond, banana, date smoothie with flax seeds, sunflower seeds etc. fruit ice lollies are a life saver in summer. I squeeze a variety of fresh fruit juices add maple syrup or honey, mint etc and freeze them in moulds. I shamelessly bribe my daughter with them. You could make sport of the food for instance add fruit pieces or raisins in the ice lollies and have a race of who finds the most pieces, who finds odd shapes etc. I hope this helps.
I was born and raised in Puerto Rico. I lived in MA for over 20 years, and I never stopped feeling homesick. So I came back home! ☺️ Hello from 🇵🇷 Puerto Rico 🇵🇷 Some of us are MEANT to travel the world and see fantastical places! ... and some of us already found the most fantastical place where we were born.
Beryl, if you made a cookbook with sections based in the same way as episodes I would buy immediately. I love watching your videos but I also like to have the recipe tangible and right in front of me. Thank you for your time and for making these videos. I love to cook but I don’t have family recipes or the type of connection to food as some other people so when I make the dishes you feature it feels like I’m receiving love from families all over the world. ❤️❤️
The tiddly oggies remind me so much of what we called rolly pollies. Every year on the day before Thanksgiving I went to my grandmother's house with my mom to help her make apple pies. After all the pies were done (we usually made about 15 pies), we'd use the rest of the dough to make rolly pollies which we filled with butter and cinnamon and sugar. Then we'd all sit around the table and eat them feeling so exhausted but accomplished with a cup of tea. This show really hit home because I just had a huge fight with my mother because I moved away to a different state and she feels like I've abandoned her and my family but I'm just trying to live my life. I feel homesick and like I never want to go home again all at the same time. Seeing all those people talk about home makes me want to try to mend things. Thanks Beryl!
My mom and my best used to make the same thing. My best friend's mom's health is starting to fail, and that's been hard. I need to make some for her, and my friend.
Hi Beryl, I'm from the Maldives and one of the dishes I make when I feel homesick is Handoo maa, we make it by mixing onions, rihaakuru ( a tuna sauce that is super thick & rich) Desiccated coconut, scotch bonnet , lime juice & puffed rice. If rihaakuru is not available you may use canned tuna in oil. would be great if you can include that! :D
You all had me in tears. The memories of food intertwined with family is what makes it so special. This made me decide to make my grandma's sauerkraut for New Years. Thank you! ❤
Yay, Panama at last! 💜 Every time I watch one of your videos, Beryl, I think to myself: next time, I'll send something, just because Panama is never represented anywhere... until now! Thanks, Stephanie! Hojaldras are the perfect dish for this video on homesickness. Also, Beryl, you made quite well! I can never get them to turn right. 😋
I think this is the best video of yours I’ve seen. The feeling of home transcends time and place and what clinched it was seeing outside your window. There’s nothing quite like eating warm, hearty food hugs when it’s pouring down outside. My mum used to reheat a can of tomato soup and serve it with toast for us as an after school snack when it was pouring down. It always made me feel so loved and welcomed home.
This really hits me. I live in Portugal but am from the USA. I cannot say I have one home as my dad was in the military while I grew up, but I call Colorado/Pacific Northwest my hearts homes. If I was to make a dish that brings nostalgia, it would be pancakes... 🥞 Not much was consistent in my life except for the Saturday morning breakfast which was those fluffy cakes with bacon and tons of maple syrup. I am salivating to think of it =) Great topic and video, love watching your channel. I do find it interesting that so many ppl see fried/baked bread to be their homesick food 🍲
I think pancakes would be one of my dishes too. And like that one guy said it was the whole process of making them and hanging out together with my mom.
Thank you for featuring pupusas, you made the cutest ones! My mother makes the best pupusas, and it's truly a dish that reminds us Salvadoreños of nuestro pulgarcito
This episode really hit home for me. I just moved from Montreal where I lived most of my life and I moved to the East coast of Canada and I have just walked through my new empty house and a wave of homesickness washed over me. I hope once my things arrive and I cook my favorites it will feel like home.I love the passion these people have for their culture.
Thank you so much Beryl, it was a really awesome opportunity! I really appreciate that the video felt much less awkward than when I recorded it 😅 Also, I am super embarrassed that I forgot to mention curtido! It is a quick picked cabbage slaw that really helps offset the heaviness of the pupusas, a total must in my opinion!
Watching this video made me tear up so many times! The homesickness, especially the homesickness when you're not even entirely sure where to say you're "from", is such a powerful concept/feeling
I love pupusas! ❤️ My fiancé is Salvadorian and introduced me to them. They are such a comfort food because of course they are soooo delicious and warm. But they also remind me of him and his family and the memories we’ve made together. Bean and cheese pupusas with a cold cola champagne are my favorite 😋
Gustavo had me crying. When i moved out i never tthought i would miss my home as much as i do. Not because i don't love my sister or my parents, its just that i thought it would not be that great of a deal. And the first months were horrible. Having to deal with all my problems alone, having noone around me i could share my excitement with when i finished another picture or sitting in the kitchen at 4 am with my sister and just talking the night away - i did not know how much i would miss my family for those little things. We do not have this special dish i connect with my family but i tend to prepare one of the things we ate more often like Königsberger Klopse (i will search for the translation later). Feeling homesick is one of the worst things to get sick from imo because you cannot just take a pill and sleep it out Sometimes even calling your parents or yu sister won't do the trick. You would have to go home and thats something that makes adulthood so hart sometimes - you cannot just go home because you feel like it. and so, having a dish that can bring home to you and wrap you in the love you and your family feel for each other is something incredible precious.
Beryl, through your channel I am slowly traveling around the world one meal at a time, for a person who has shut themself away from the world since covid first began two years ago, it has been a wonder, and truly is helping my depression and anxiety and stress. Thankyou Beryl and everyone who has shown me a window into their life
I'm Dutch and my dad loves making oliebollen. He wasn't started making them yet this year, but the oliebollen season is nearing, and he mentioned them today. He also loves bananas and experimenting. I am going to tell him about the banana fritters I'm sure he'll love them!
we have something similar to oliebollen in Indonesia, it‘s called „roti goreng“ (literally translates to fried dough), some people also enjoys it with powdered sugar. It‘s one of my grandma‘s favourite snacks - she used to call it oliebollen too, because she grew up during colonial times & more people used Dutch phrases back then. Now that oliebollenkramen starting to pop up (at least in Amsterdam 😅), I‘m going to grab some for myself!
It really sounds delicious banana oliebollen! With rum soaked raisins called boeren jongens = farmers boys in the Netherlands. With powderd sugar of course!
When you dip banana in oliebollen batter, you get 'bananenbeignets'. We always had those with apple beignets together with oliebollen on New Year's Eve.
I love my Oma’s Oliebollen recipe and used to love it when she made them for us. Sadly she has now passed, however she gave me her recipe, we have added sultanas and chopped apple and they are soooooo delicious.
@@katherineandini5962 my late grandma also calls it olliebollen XD Her father (my great grandfather) was Dutch (or half-dutch, I don't remember anymore) so she also knew it by its Dutch names....
Though I loved the Salvadoran dish inclusion, those pupusas needed the traditional tomato sauce to go with them. Mozzarella is not the most flavourful cheese as the traditional one is Quesillo and is very salty and much more stringy. If you can't find the traditional cheese (you can also use Oaxacan cheese if you come to find it) try mixing fresh mozzarella with feta. I find it ads more flavour.
Hojaldres! Several years ago I moved to Panamá from Manitoba, Canada. The first time I had an hojaldre I was reminded of Mennonite rollkuchen which some friends introduced me to. In the beginning everytime I ate one I fondly thought of rollkuchen. But overtime I have learned to love hojaldres with their bowl-like shape perfect for the hotdog salsa. (Although I sometimes make the salsa without the hotdogs 😄). And not mentioned in the video, sometimes it's topped with a cheese slice which melts right into the hot hojaldre. 🤤
So happy to see you're still on RU-vid. With the demise of GBS, I thought we would never have your enjoyable, 100% positive videos available in the future. So glad I was proven wrong.
Wait why, it used to be my favourite channel on RU-vid. I remember watching beryl's video on how she got the job and I wanted a job like that so bad once I watched that video 😭
The banana fritters reminds me of the delicacy my mom used to make at home when we were kids. This is very famous in Southern parts of India, mainly in Kerala and Tamil Nadu. We call it PAZHAM POORI which is literal translation of Banana Fritters. I totally agree how we all have so much in common yet unknown.
Pupusas!!!!!! Yay!!!!!!! My husband had never tried them. We got married and I completely turned him into a pupusa lover. Haha! Love it! Thank you for this video, my heat and emotions needed it today =)
17:03 - 17:35 Beryl's reactions to the drill had a lot of Thomas the cat from Tom & Jerry vibes.... These portions you leave unedited makes your content so wholesome.
My mom would give me two or three hojaldras as a quick handheld breakfast when I was a little kid. You nailed it, it definitely brought back memories of home. Thank you for showing my country 🇵🇦 and for the warm feelings this morning.
From Brazil here and used to live in NYC. I worked with some El Salvadorians and LOVED pupusas!!!! I HAVE to try this recipe! Let's see if I can make them...
I loved all of the videos but, come on, Gustavo? How charming was he, I just adored him. Beryl I love the confidence you have when pronouncing the names of the dishes. Also, thank you for recording the rain. It's so special when you include an unexpected moment, it's like we're all at home with you and I just love the rain.
The banana bolinho is literaly called "Jumput" in my home town or in other part of Indonesia called "Pisang Goreng Madu" which translate to honey fried banana, the difference is only the sugar is partly change for honey.
Hojaldras!! I was so happy to see Panama in your video description. I kind of stopped everything I was doing to watch your video. Fun fact about hojaldras, there is an internal dispute among Panamanians over how to call this delicious dish. Some call it hojaldres, hojaldas, or hojaldras. It pretty much depends on where did you grow up. Thank you Stephanie for representing 🇵🇦!
Always love waking up and watching Beryl trying new things. Christmas is coming up, which means Christmas baking has begun. If you haven’t tried them already, you should try Nanaimo bars. Love from Canada 🇨🇦
Thank you so much for giving me the opportunity to share what I love, it's bizarre to see myself in one of your videos, but I love that you tried tiddlyoggies!! The minute you spent putting yourself down for not being a star Baker, don't OK? I think the simplicity of these would be lost on bake off or similar, and as long as they taste good that's all the matters, yours look very similar to mine tbh, I think maybe only grandmother's can make them look better 😂 One thing I would say is if you think you want the pastry crisper throughout you can make the pastry strips less wide and then they'll cook quicker and be crisper! I'm glad you liked them in the end though! And I can't wait to try others recipes in this video 😍
Hi Beryl! One tip: after you fry the bolinhos de chuva you should roll them in a plate with a misture of sugar and cinnamon until they get completely covered. Not just sprinkle on top. Believe me, it tastes so much better. Another pro tip: some people fill them with dulce de leche. Its not mandatory but it tastes AMAZING.
This comment section on bolinho de chuva can't stop amazing me. Bananas?? Doce de leite?? Are we even from the same country???? Just to show how many variations we can get on the same dish even on the same country xD
Thanks for including one of us again, El Salvador🇸🇻 hardly gets any representation, but when we do you can bet we’ll mention our addictive pupusas haha! Always so happy to see other Latin American countries being included too, especially in Central America:)
Hi Beryll, I have been watching your videos since the pandemic and I have been a subscriber ever since. I am Gregg from the Philippines, but in the Southern main island called Mindanao. Typically most Filipinos I've seen from your videos are from the Northern main island called Luzon so I would like to take one for the team in Mindanao. The dish that I make when I am homesick is "Inun-un" [i-noon-oon]. My hometown is located in a Province called Lanao del Norte but I am currently living in Cagayan de Oro City, which is a good 5 to 6 hrs bus ride if traffic is not bad. Inun-un is a savory and sour fish stew that is just a prep-dump-boil-forget type of cooking. You can use any kind of fish that can fit in a pot but my personal favorite is with Bangus [ba-ngoos] or milkfish. It's a really bony fish, I know, but the meat is so delicate and the fish belly with it's plump fish fat is my favorite part. You just need at least 3 cloves of garlic (the garlicy-er the better), a shallot, a small nub of ginger, a green chili (optional) and pepper corns as your aromatics. Don't bother chopping the garlic and ginger, just smash them flat. Then you get your fish of choice, chopped to one-person-per-slice sizes, and your veggies like okra, eggplant and bitter gourd (optional) chopped to large bite size pieces. Then you season it with salt, vinegar and MSG depending on how salty or sour you want it (I personally like it very sour and salty). You place everything in a cooking pot, put the lid and place over the stove on medium to high heat. Wait until the fish and veggies are cooked and serve over the rice of your choice. This dish reminds me of home and my mom's cooking because this is the only dish that she makes that really makes me happy and eat a lot. Whenever I get home from the city for a short vacation, this is the dish that I come home to and I wouldn't change for anything. I treasure this so much that at the time when I was younger and our family didn't have much, I specifically requested this for my birthday and nothing else. I hope this reaches your interest, Beryll. Thank you for your inspiring and entertaining videos. From the Philippines, Gregg.
Ok Gregg, deal! Email me? BerylShereshewsky@gmail.com and put Filipino Homesick Dish in the subject so I know what you are writing for and I'll send the production guide!
I immediately thought of my mom's Kazakh Plov when I saw the title. I live 4000 km away from her, and whenever I am home sick I make either that, or when I want something really labour intensive, homemade Pilmeni with broth and sour cream.
The tiny pastry reminds me of one my English grandmother use to make with leftover pie crust. She would sprinkle it with something sweet like sugar and cinnamon, then roll and bake. I smile. 🙂
I am from the US but live in Germany and one that really always reminds me of home is chicken and dumplings. I remember sitting on the counter helping my grandma form the dumplings and leaving a little thumbprint in each one before plopping them in a big pot of chicken soup that would get thick and creamy from the flour on the dumplings. My mother-in-law made it for me the last time I was in Oklahoma to visit. It always takes me back.
For me homesick foods would probably be hot chocolate that my dad would make me as a kid, from when you were playing outside in the cold and it would be so fun that you played until it got dark and when you came in there was a cup of hot cocoa waiting for you and knowing how he took time to make it homemade on the stove too. I feel like homesick foods just bring warm memories and it’s so nice to see what that means for everyone.
This was lovely and got me thinking. We have a traditional bonfire night dish in England called Gray Peas and Bacon. It is very specific to the Midlands , actually to be accurate, The Blackcountry. It’s a thick pea ( grey ), onion and bacon Stew. Good Grey Peas and bacon can be spread on bread like a paste. You serve it with crusty, butter soaked bread. It very warming and sticks to your ribs, and takes two days to make. I make this when I miss home. It reminds me of being freezing cold, out in a Smoggy Bonfire night with my family. We live on the other side of England now and it’s that one dish that takes me straight home 🏡 ❤️
@@joem2130 hi there! So I’ve looked and you can get these peas from Amazon. They are either Carlin or Gungo peas. The recipe if anyone wants it is thus: Soak peas overnight in water. I usually fill my largest pot halfway with peas and then fill to the top with water. Next day rinse off the peas and change the water. Turn on the heat and bring to the boil for an hour and a half. Check often as water can evaporate quickly. Chop a large onion and fatty bacon. So I use bacon bit’s or pancetta simply because as a child I hated wobbly fatty bits. Drain peas. Set aside In the large pan cook your bacon and onion together until your satisfied with how they look. I like my bacon crispy. Add the peas and enough beef broth to cover completely. Cook again for an hour and a half. It’s now really up to your taste after this. Simmer till you get the consistency you like. Again keep your eye on the liquid levels. Serve in a bowl with lashings of pepper and in Lanarkshire they add a squirt of malt vinegar. I really like it this way. As usual, with stus it’s even better the next day. “ get it daan ya wazin” as they say back home xx
@@lyndseycooper7977 wow!!! Thank you soooooo much for this response! I looked at a few videos online and there seemed to be lots of arguments about the correct recipe so I'm SO EXCITED to hear from you! I will be cooking this as soon as the beans arrive and I'll report back! Thank you!!!
@@joem2130 yay! I’m so glad. Yes, it’s very a territorial dish. Everyone’s Mom/ Nan made it best. 😂 I do hope you like it. Looking forward to hearing your results 😊
omg Im from Panama and I feel so honored you tried one of our most popular foods! we like to eat this for breakfast. My boyfriend is american and made this for me when I was feeling homesick. I love your channel! :)
LOVE PUPUSAS!!!! I hear a tip on getting the perfect texture is to make them the night before frying them. She was an El Salvadorian herself and made them for us every week. She'd take our orders and bring them in and I would bring my hot sauce! The refreshing and tangy cabbage mixture with the mild and fresh tomato sauce cuts the richness of the fried meat, beans, cheese, and dough. (If you have the "mixtas". The chicharrones are delicious as well). You made the more traditional size but in lots of places they're four times bigger or so, so definitely check to see what size you get. Everyone should try them. They're so different than just tacos or burritos and very addictive!
My homesick dish is Guatemalan hilachas. It’s a shredded beef stew with potatoes and veggies and tomato sauce, served on top of rice, almost like curry is. I left home 17 years ago, and though there are lots of foods that I crave for different occasions, this is the one I turn to when I feel like I need a hug from my mom. The absolute best.
Love this! Cottage pie is actually one of my homesick/comfort/cozy foods so I definitely want to try its Argentinean cousin now. My other staple is just Yorkshire pudding with a good hearty mushroom gravy, I always feel more connected to my dad and his side of the family whenever I make it. Normally I will make a large sized one as a full meal, but if I have to spend the holidays on my own again I will definitely be whipping up a batch in my muffin tin - the way we always have them to start our Christmas dinner.
Beryl, thank you so much for your videos and the content you share! It's so great to have the opportunity to discover the cuisine from all around the world from home.
The tiddly oggies remind me a lot of "snails" my mom would make with the leftover pie crust around thanksgiving. She'd put cinnamon and sugar in the roll and bake them like that. They were always a treat!
I love how Beryl enjoys every little moment , how expressive and full of joy 💕 .It''s not just the food or the new recipes you bring to the table , it's you ...watching you makes us all happy !
Potato pies (just like empanadas) are different in different regions of Argentina. In Mendoza we eat it with a crust, no raisins, but we do put olives and boiled eggs in it. The most singular thing about our version is that we sprinkle cinnamon and sugar on top of the potato puree, wich is often sweetened by sugar also. So good. Great video.
so the tiddily oggies, my family always makes them with cheese and marmite and you do eggwash them :D as you normally always have eggwash left over from what you used the pastry for :D though we always shaped our differently, we would roll each end inwards and they would meet in the middle, that way it cooks more evenly :D
The way Beryl describes each dish as she savors each bite might be my new favourite thing. I have never thought that I'll enjoy someone else savoring a new dish. @beryl you made my journey to this channel worthwhile. Thank you for such amazing content. Kudos & Love to you ♥️
I know the pupusa recipe you made was supposed to be quick and dirty but I feel like you should try the more time consuming version. It's soo good, and worth every ounce of effort and energy. I remember whenever we wanted some my sister and I would take turns grinding the chicharron with a hand cranked meat grinder. We'd be sore the next day enjoying pupusas with curtido. And the curtido too needs time to ferment a little for optimal flavors.
I think it would be really cool to see some easy work lunch recipes. It’s tricky to find creative ways of cooking that travel well, so I almost always default to veggies, hummus, and crackers. I would love to get some new ideas.
I didn't even realize I was homesick until I watched this and started tearing up in the middle. Thank you so much, Beryl, and everyone else who shared their stories. ❤️
