Have You Heard of These 5 Dishes for New Years?

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Thank you so much to Samantha, Janna, Pamella, Florin, and Christina for sharing your dishes with us!

RECIPES

CHAPTERS
00:00 Intro
00:44 Making Mexican Buñuelos (Fried Dough)
03:38 Trying Buñuelos
07:10 Making Brazilian Pudim de Leite Condensado (Brazilian Flan)
12:51 Trying Pudim de Leite Condensado
15:02 Making Korean Tteokguk (Rice Cake Soup)
19:46 Trying Tteokguk
20:55 Making Dutch Appelbeignets (Apple Fritters)
23:24 Trying Appelbeignets
24:39 Making Austrian Gulaschsuppe (Goulash Soup)
28:08 Trying Gulaschsuppe

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

[LoriCole-qu]

I think we need a cinnamon episode, with both sweet and savory options!

[felipetakano]

Well, every Brazilian that has tried to make a pudim has messed up at least once. So I think Beryl did a good job haha

[Spartakieva]

As a recovering anorexic @Beryl Shereshewsky. Thank you so much for showing me that it IS so much food and culture around the world, that i'd want to experience and take part of.
Love from Sweden and hope to see more Swedish recipes and holiday foods next Year!

[luchesisuzana]

Beryl, if you got too many liquids to beat together in your blender, just blend half, then blend the other half, and mix them together. That way they've all got the same consistency and your kitchen won't get dirty. . Happy Holidays to you and all.

[louise.araujo]

10:09 hey, Beryl! :) Each brazilian household will have it's own recipe, but that caramel is so liquid that it’s probably why it took you so long to cook the pudim (and why there are so many 'holes' in the custard). The caramel is usually thicker, and should become glass-like before the pudim is added to the pan. Hope it helps for future attempts, cause this dish is really great <3

[pamellamarques]

I loved participating!!! Your channel is a treasure!!! Your pudim turned out really good for a first try, haha. I think you got the preparation time mixed up. 1h30 is for the oven. On the stovetop, it cooks faster. I personally find it easier to bake it in the oven. I loved the moment of flipping it over—if it didn’t break, it was already a success!!! Interestingly, most parties tend to have a flan on the table because it’s easy to make. I found it funny that you think it’s hard 😅 Happy New Year!!

[heidifogelberg]

Beryl, 1 word for your tiny blender: Batches. Put all the ingredients into a large bowl and give the lot a swirl or two, then ladle some into the blender and blitz it. Pour into another bowl. Repeat til you've blended it all, stir together the contents of the 2nd bowl, and move on. You do have a few extra dishes, but you're not cleaning out the working bits of any appliances, or sponging off the walls, counter tops, and maybe ceiling.

[theresaanndiaz]

Beryl, I use a stick blender instead of a regular blender. You can use it in a big bowl and avoid all the too small container trauma. It takes up very little room to store. Plus instead of putting hot liquid in blender container and maybe making hot mess I blend in the pan.

[lakesq]

re the flan, it looks like the water was too high, but mostly that it was steamed at too high a temperature. extra fun episode!!

[제정은-fj]

Hey Beryl! I'm happy to see my nation's tteokguk on this episode.
The Korean anchovies are used in different ways depending on their size. The big-sized ones you used are generally reserved for making soup broth because they pack a lot of flavor but are tougher when dried. You can basically use it to make stock for any Korean soup/stew recipes, from kimchi-jjigae to kongnamul-guk. You can even use the stock to make the porridge/slurry for making kimchi from scratch!

In contrast, the smaller dried anchovies are mostly stir-fried, either in a sweet soy glaze (I prefer the really tiny anchovies for this because they turn out crispier) or with a spicy kick with fresh chili peppers (shishito peppers are what my mom uses). For this side dish, you don't need to add a lot of soy sauce since the anchovies are already salty, just one teaspoon or so (for the color) is enough. Use thickly sliced garlic rather than minced if you don't want the marinade to burn too quickly, and you can add nuts or seeds if you want (toasted blanched walnuts are my favorite, but feel free to use peanuts, pecans, almonds or even pumpkin seeds).

[Janna-vdP]

YAY it's up! I'm Janna at 20:55 😁 Oh and Beryl, they looked exactly right! If you eat them a bit quicker after frying they are a little more crunchy ❤

[lidiiiiisilva]

Beryl, I think the problem with your pudim was that your caramel was too liquid. We usually don't put water in ours. Maybe that affected the consistency of your flan. The caramel should be thick, so it doesn't mix with the pudim batter. You could also cook flan in the oven, in a bain-marie. I think this method would be safer for first timers. But, hey, the important thing is that it tastes good! And don't feel bad, it's hard to get pudim right at a first. My mom does them at least once a month and even she gets some of them more on the ugly side, haha.

[miyasawachan]

The Brazilian girl was so sweet! I wish the very best for her.

[sevenandthelittlestmew]

The dried anchovies can be cleaned of their innards and added to tea sachets to make broth for all kinds of Korean foods. I use one sachet with a strip of kelp and bring just to a simmer, then take off the hob and let it steep for about 8 minutes. Any time you have Korean dishes, definitely use those little guys to make broth! 😊
Edit to add: you can totally freeze the anchovies, too.

[larissa-ebvx]

I'm so happy that you chose an Austrian dish! Goulash soup is such a comfort food 🥰 it's also often served in skiing regions as a nice pickmeup on a long skiing day 😋

[juliegilleland]

This channel gives LIFE! I love that so many people share their love of good food here. Thank you Beryl!

[monstermoonshine]

dried anchovies can just be fried till crispy (add salt and other spices if desired) and eat with rice and noodles; or paired with sambal to eat (as in the Malaysian dish nasi lemak)

[IjIj-jg]

Miss Beryl thank you for brining the world togheter with food ❤ so much horror in the world, but you bring us happiness 😊

[sarahlongstaff]

The Korean soup is very similar to Japanese Dashi broth, which is used as a base in miso soup. You could brew up a big batch either the remaining kelp and anchovies, freeze it in batches, and keep it for miso soup, udon, ramen, etc.!

[silviastanziola]

Usually folks in Brazil have a special pan to make pudim - maybe that makes a difference on how even the pudim turns out? Your pudim looked tasty regardless :)