How the World Cooks Potatoes

Hey Beryl, I loved this video. I think you should make a seires of X Cuisine in different countries, like American dishes from around the world, or Chinese dishes around the world. That way, we might get to see how the world makes their version of classic foods from a specific country.

Does anyone else get emotional at Beryl’s videos? I feel like crying every time. They have this warmth and feeling of community. I love watching everyone share their culture, family stories, and love for the food they grew up eating and cooking. I was adopted and had a small immediate family that didn’t instill any joy in cooking or didn’t pass down any important family recipes other than homemade hamburger helper and beer battered fish. My family and I are also Heinz 57 white and never had any specific culture to speak of. It’s so fun to watch other people celebrate their culture and share it with us through food.

I am so happy that you could successfully make Aloo paratha. It looks so yummy😋😋. Glad you liked it

My grandmother had a saying that if your chapati or paratha is puffing up it means the person eating it is very hungry. So make of that what you will.😅 Lasoora pickle is also known as manjack or Gunda in some parts of Northern India (I think maybe even Pakistan? My granddad was from Sindh before Partition and remembered it from there). I think Gumberry would be the western translation. It's similar in size and shape to gooseberry if I'm not mistaken but it's a little softer in texture. It tastes pretty sour but little sharper in taste, almost but not quite pungent. It can be eaten raw and even cooked but lasoora pickle like you have is the commonest iteration. Hope that helps!

Somehow Beryl’s content on this channel has been gradually improving. May God bless everyone around here.

Core memory unlocked! My grandparents had neighbors who were from eastearn europe, and I can remember making those potato dumplings from the last segment with them and thinking they were so delicious, but I couldn't remember what they were called! We filled them with plums and they were SO good! Haven't thought about this recipe in probably 30 years; now I'm excited to attempt to make them!

OMG your husband! I just love that I saw him. I got so excited. We need more of his reactions! I always wondered if he tries the food you make and how he likes them. Please make it a separate series!

YES, PLEASE to the sauce episode! Absolutely love trying out new sauces, because I drown everything in all different kinds of sauces

I was gifted a ton of potatoes and I was just searching for new ways to eat them up! What perfect timing!!

Never eat the fruit dumpling dry!!! You need to drown them in a mixture of creamy yoghurt & quark, melted butter and some powder sugar. That was our fav lunch dish ( with fresh strawberry or apricot filling) in my Prague kindergarden and elementary school.

The last dish reminds me a lot of Marillenknödel. Marillen being Apricots in Austrian German. The dough is basically the same, made of potatoes and flour. The dough wraps around a fresh apricot that has a sugar cube in the middle instead of the stone. They are also boiled in water and then rolled in browned breadcrumbs. As a finishing touch, we pour melted butter over the Knödel and some sugar-cinnamon mixture to taste. The apricot and sugar cube will soften/melt inside the dough and mix with the melted butter when cut open. It’s just magical! In our family there’s always the competition of who can make the thinnest dough layer (without it bursting in the water), because thin dough is desirable. And as the lady in the video said, we also eat this as a full dinner, not really as a dessert.

I have not seen many paranthas puff up in my life and you did a very good job with it! Rajat's reaction was on point

I swear you have the happiest face of any human I've ever seen, just watching a few minutes of your videos always cheers me up.

As a Norwegian person, potato Lefse is most common to eat with smoked Salomon, sour crème and dill. Spreading it on and rolling it as a Swiss roll 🌀We tend to make it as a bite size side dish for parties. But we also eat it with Norwegian hotdog known as Pølse 🌭or as a sweet dish with butter, sugar and cinnamon 😁❤

I mean, I'm pretty sure a lot of people could use a pinch of Norwegian love, that was hilarious 😂

We butter the lefse and then sprinkle cinnamon and sugar, then fold and cut. The tortilla press is a BRILLIANT idea!

Yay for lefse! My mother and aunts will get together when it gets cool enough to make lefse. The lefse griddle that you use puts off so must heat that they use it in the garage with the door open. Their lefse is also much thinner and bigger in diameter which is why the lefse stick is so useful, as using you fingers would tear the edge. People I know either spread butter on warmed lefse, or they will sprinkle cinnamon and sugar onto the melting butter. We also roll it up into a tube to eat it. I like just butter. 🥔🧈🥛

Lasoora comes from a plant also known as Cordia Myxa or Sebesten Plum. It was initially grown and used for making pickles mainly in west and north-western states in India, mainly Gujarat and Rajasthan. However, overtime it has found its way to almost all states in northern part of India and grocery stores, apparently even at the one near your place! :)

In Austria we eat a lot of Potato Dumplings, filled with savory stuff like hash, greaves or bacon. We also know the sweet ones but prefer a dough made of curd cheese instead of potato - makes them fluffier. We fill the sweet ones with apricot, strawberry or even nutella :-)

My family has always had lefse every Christmas. Traditionally my grandma would put margarine (it was a sign of the times) and sugar inside. Every year my dad would put meatballs in his (instead of sugar) and my Norwegian grandma would pretend to be scandalized. 😂