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I used to be actually excited to do one other Consolation Meals video, final time, I realized about Mamaliga and it modified my life, video hyperlink: https://www.youtube.com/watch?v=hwxmHRrlMwY&t
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Thanks to everybody who shared their dishes with us: Aida, Nakia, Laurann, Anu, Lena and Pra!
The artist from todays episode is Vy Do.
You’ll be able to take a look at her work right here: https://www.instagram.com/mixeddogart/
Her etsy store: https://www.etsy.com/ca/store/mixeddogart
Recipes I adopted:
Pao de Queijo: https://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118
Nakias Mac & Cheese Recipe:
Flour, Milk, Butter, Salt, Pepper ,Pasta (macaroni, mini penne, and so forth), 1 egg (as a binder), Shredded cheese (2-3 varieties) – any meltable sort you may have available works however we virtually all the time use cheddar and Gouda. Pepper jack is a very good addition too. Reserve some cheese for topping.
-Boil water and cook dinner pasta to al dente. Drain and put aside.
Combine egg in a small bowl and put aside.
-Soften butter and blend in flour. Stir till browned and add milk in small quantities to type a thick however nonetheless pourable roux. Add a cup or so of cheese and stir to soften and thicken.
-Put pasta right into a buttered casserole dish, pour in barely cooled cheese roux and egg. Combine in shredded cheese. Sprinkle a thick layer of shredded cheese on prime. Bake at 375 for half-hour, till prime is crisp and browned.
Rasam Rice: https://www.padhuskitchen.com/2009/10/parupu-rasam.html
Bubur Ketan Hitam: https://dailycookingquest.com/bubur-ketan-hitam-glutinous-black-rice-sweet-porridge.html
00:00 Intro
00:29 Artist
00:58 Sponsor: Higher Assist
02:03 Italian Pastina
04:13 Consuming Pastina
06:10 Brazilian Pao de Queijo
07:50 Consuming Pao de Queijo
09:44 American Mac & Cheese
11:30 Consuming Mac & Cheese
13:09 Indian Rasam Rice
14:30 Consuming Rasam Rice
16:37 Indonesian Bubur Ketan Hitam
18:03 Consuming Bubur Ketan Hitam
20:04 Australian Jaffle
22:11 Consuming Jaffle
The place I get my earrings with somewhat low cost code! https://shrsl.com/32k14
Pops of Colour aka the Microgreen equipment I swear by: https://shrsl.com/32k93
Listed below are Some Hyperlinks for stuff you see usually in my movies!
A VERY comparable Glass Pot to the one I’ve: https://geni.us/Z9V1jo
My little purple blender: https://geni.us/DPIkH
Bamboo Reducing Board: https://geni.us/F0T2ZC
Colourful Ceramic Bowls: https://geni.us/EuAsnn
Mini Whisk That Is the Greatest Whisk: https://geni.us/sNA9H7c
Silicone Brush: https://geni.us/P9TDJ
Small Silicone Spatulas that I Love: https://geni.us/qBgs
Wood Spoons: https://geni.us/0N17A
My Favourite Board Video games Proper Now
Dominion: https://geni.us/4HlP
Ticket to Trip: https://geni.us/fAcAcJ
Carcassonne: https://geni.us/p4Ldfr
7 Wonders: https://geni.us/TgSw
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So I think the "not comforting to make" comfort foods were/are often made for us by someone we love. That in itself is a comforting memory, even when we try to replicate those dishes ourselves 🥰
your pão de queijo looks like it has the wrong flour, love
i understand the struggle tho, there are like 4 different cassava flours out there, but its the cassava starch that you should have used
wish i wasn't allergic to cheese lol
Spots the Tardis in the background and immediately subscribes! 😁❤️
Beryl knows what's up! Valentina IS. ONE. OF. THE. TOP. BEST. SPICY SAUCES! 🔥
The toaster you used for the jaffles is popular in the Netherlands as well!
We used to use that for making a tosti (ham cheese jaffle) when I was a kid.
The edges get soo crunchy.
I really need to buy one again!
Beryl, I love your white cat collar shirt! Where did you get it?
Wow ! very nice food recipe. It look very delicious .
Please tell Nakia that her sweater with Malabrigo Rios(?) is beautiful, and thank her for her recipe!
só de ver o pão de queijo na foto do vídeo me deixou tão feliz 🙂
Spoilt milk
Indonesia has so many delicious food, our food has so many explosion of taste,too bad the world doesnt recognized them. I have many international friends and all of them very shocked why its so delicious but not recognized 🥲 even to asian (beside south east asian contries)
It's pastina "in" brodo 🙂 so good ❤️ classic food grandmas give children all the time growing up here in Italy 🙂
Pastina IN brodo is literally baby food. As you said you don't even have to chew it so it's good for babies who are starting a solid food diet. I think it's comforting to some because it reminds them of their childhood, however, I find it extremely bland and depressing. I would have picked something else for Italy and maybe actual Italian people and not Italian descendants :/
Love it! One of my baby sitters introduced me to creamed corn jaffles and I never looked back!
PASTINA!! I haven't had it since I was a kid in the 80s. Ours was much more basic. Cooked in water, lots of butter and pepper, sometimes mix an egg in. Perfect food for when you're sick
Rasam comes in atleast 10 varieties. We make with pepper, lime, lemon, jeera, long pepper, neem flower apart from tomatoes. Absolute comfort food because it's simple and wholesome. In our families we say " ah I am tired to cook today, let me make just rasam"
Honestly i may be a little biased because I'm from Indonesia, but everytime i watch your video and when you ate Indonesian food your expression just brightens and i like how you are amazed because you have no expectations.
I wish you can visit Indonesia soon and eat your heart out! We have amazing foods here
I have seen so many videos but when it comes to India you always pick a dish from South. Though I love south food but there are so many variety of cuisines in India like Asamies, Manipuri, Bengali, Maharastrian, Konkani, Middle India, Himachali, Rajasthani, Avadhi, Punjabi, Gujrati and Kashmiri …try those too you will love it..India is not only about South Indian cuisines 🙂
Better help seems a bit sketchy?
I have a feeling that if I commented when this first came out, it vanished. Just coming in again to say my favourite type of jaffle is egg jaffles. I have a jaffle iron that doesn't cut the sandwich in half and hunted it down for exactly that reason. My egg jaffle is made with raw eggs cracked on to the bread r8ght before closing the iron, so the egg cooks in the iron as well. Eat with one's favourite sauce.
I adore that first shirt you have! Do you remember where you got it
Hi! Im from Brazil, São Paulo state, here we eat a lot of pão de queijo as well, and Id like to offer you some info on it. Here we have 2 types of cassava flour, one normal and one that is fermented, wich we call polvilho doce and polvilho azedo, the normal one, that I think is what you got there, is more stretchy and neutral in flavor, while the fermented one has a sort of a "powdery, crumbly" influence. Pao de queijo is usually made by having a mixture of this two kinds of flour, and everyone uses a different one, around 50/50 or 70/30. The cheese used more tradionally is not actually mozzarella or parmesian, but what we call queujo meia cura, or half-cured cheese, that is kinda half way between a white fresh cheese and a parmesian, it is more dry and yellowy on the exterior but still moisty and crumbly on the interior. Both the cheese and the fermented flour have a very tangy fermented taste but without being too acidic, and the cheese is usually kinda salty. Some people nowadays actually deep fry the balls of pao de queijo in hot neutral oil instead of baking it in the oven, but I prefer the oven one.
I hope that helps improving on your recipe!
We make macaroni and cheese a lot in Scotland. It was the first meal my.mother taught me to make before leaving home.
The bubur ketan hitam is one of my faves!
The proof that australians are just like brazilians, we even have the same implement to make sandwiches HAHAHA
As a North Indian, I'd say my comfort food is Rajma Chawal which when translated to English means rice with kidney beans.. I've had rasam chawal/rice when I went to south India but Rajma Chawal will always have my heart ❤️
Really wish the Australian lady would stop calling them jaffles. They are a British dish and they are just called a toastie.
16:37 Bubur Ketan Hitam
😌🌺✨🤸♀️ Yayyyy
Beryl!!!! NOOOO…. not Vegemite and ham my beautiful friend! Cheese and Vegemite… it is literally the bests Jaffle, or toastie EVER! As a child I had a vegemite and cheese sandwich everyday for school. Here is Australia it is a bit like your P. B&J
We also use pastina for soup in Spain :3 we don't put cheese though, we add chopped (is it correct? 😂) hard boiled egg and the meat from the broth. I love beef soup! We also prepare chickpeas with the beef and the veggies. We use some meat for the soup (we also add the chickpeas there) but the rest is used for the second course: beef with tomato sauce or roasted peppers.
Beryl – I love this video so much. You are a fantastic host for this show, for sure. And you always appreciate food in its individual beauty. Seeing you enjoying and exploring foreign worlds of food is a pleasure!!! You inspire me to hopefully take part in one of your videos. ❤️
Fun fact: The “Jaffle” is an absolute comfort food here in Germany! But here it’s called “Sandwichtoast”.
We mostly prepare them with american cheese and ham or salami or some leftovers like chicken and cheese OR – and this is a master clue- Nutella! (and if you feel fancy just add some fresh banana) ❤️😮💨
Lots of love from Germany
Daniel
I’m so happy you liked the rasam with rice! My Telugu family calls that specific type పప్పు చారు/పప్పు రసం (pappu chāru/pappu rasam) because of the added lentils, aka pappu in Telugu. My favorite type is మిరియాల రసం (miriyāla rasam) or black pepper rasam in English. The warmth and spiciness does wonders when you’re sick!!
Ok, Baryl, the tapioca flour pão de queijo (if you pronounce pan de queijo is quite on point) was the one! That's the right texture 😅
In switzerland we add potato to mac and cheese and call it "älplermagrone"
The Pao de Queijo looks perfect imo, its so good my MIL makes some for me every time i go down to see her <3
I’m American, lived in Brazil for 4 years, and married to a Brazilian 😊 I’ve made several recipes of pão de queijo and the best one I’ve found and followed exactly is Chef John from Food Wishes. Even Brazilians have said it was incredible and my husband likes it better than the ones he’s even had in Brazil. It is only tapioca flour, on Amazon there are two kinds- azedo (sour) and doce (sweet). Brazilians differ on their combo of these two, most people mix it evenly and some use only the azedo, but personally I like the tapioca flour you used in the video. Try again please because pão de queijo does deserve love! Also for American tastes I like sharper cheeses than Brazilians use. Usually a mix of parmesan, sharp cheddar, and mozzarella for me. I have used pecorino too and they’re all great. I’d love to see your retry!
We make Pastina…..but cooked in milk with grated cheese with fresh black pepper😘
Thats not rasam. Very rarely rasam has lentils in it. Thats basically called as sambar. https://youtu.be/6KH8azxY98s
Chk this for basic traditional south indian style rasam