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I am a school bus driver and yesterday I had just finished my morning route and backed my bus into the its parking spot when I got the notification that Beryl had uploaded. I started to watch the video while I did paperwork in the driver seat, and then hit pause to go inside and return my keys and so on. All of a sudden, from my pocket, is the voice of Beryl yelling CHEESE MOUNTAIN. About 20 other drivers were sitting around in the breakroom who, upon hearing this, all erupted in laughter, wanting to know what CHEESE MOUNTAIN is all about. We watched the video together, Beryl, and I am guessing you suddenly have a good 15 or 20 new subscribers from Phoenix, Arizona.

Please do another episode like this again. One pot meals are wonderful! Also, yes, please do a spinach episode! Thank you for a wonderful channel Beryl!

Worship foods might be a good episode. Telugu and Tamil Hindus have a month long fast, as do Catholic and Orthodox Christians, and of course Ramadan and Yom Kippur, and Buddhists in Vietnam have a week long fast as well. And fasts are always followed by feasts, so covering both fasting meals and feasting meals for worship events would be really interesting, and it would be neat to see which foods are included/excluded.

i've only watched four minutes of this but it has already confirmed to me that a sauerkraut episode would be a BANGER because while i'm personally not a fan of the product, beryl has talked about her love for it and pickled cabbage of various kinds so many times that i feel like she would enjoy it! so take this as my endorsement of a sauerkraut episode if you haven't made one yet

The smoked beef you got is pretty damn fancy and honestly, not many of us in Bosnia would toss such a good cut of it into a dish like this. We usually put in the really fatty parts of the smoked meat in there or the really crusty end bits, so they soften up and become edible again, as well as to give off their smokey, meaty aroma to the rest of the dish. My uncle smokes his own meats, usually cow and sheep meat, whole muscles hanging off the beams. He also makes them super garlicky, which is great cause everyone in my family adores garlic! I am very happy to see a Bosnian dish featured and I am very glad you liked it! I have lots of memories of my gran making this dish on our wood fire stove for lunch, usually for her and my dad, cause I had to be the odd one out of the family who dislikes pickled cabbage 😂 I'd open up my rooms window to air out the smell of roasting cabbage and she'd yell at me for airing all the warmth out of the house 😅 it was always pretty hard to get the house really warm in winter, because it was so old, made of stone and wood, with only 2 wood fire stoves to keep it all warm. One winter, it was so cold, my sister had to sleep with me in my room cause there were icicles starting to form in her room, which was the one furthest away from the core of the house and the warmth of the chimney. And yeah, you're right Vegeta is basically a bullion powder, the a veggie one, we toss it into every single savoury dish, because its such a staple in every pantry.

I love that you mentioned freezer meals! What about make-ahead freezer meals from around the world?

Please make this a series, we need more one pot dishes in our lives! 😅

The intro was hilarious 😂

The amount of Aussies with our various backgrounds in this. Yes thank you

A Greek neighbor used to make the spinach and rice with lamb shank (no tomatoes) in a pressure cooker .when I was coming home from school you could smell it in the hallways. Her husband went to work at 5pm so she would give him dinner before he left. Sometimes she would hear me coming in from school and knock on the door to give me a bowl as an after-school treat. Rest of the family would be at work. I miss Mrs. X's cooking. (My mom was a good cook too, we ate irish/Italian meals). You should try that variation too.

if u ever make spanakorizo again, add some dill 2 mins before it's done and squeze lemon on top..it takes it to another level .Greetings from Greece!

Chef tip: I noticed while slicing the cured beef for the Bosnian dish that your cutting board jerked a bit when you sliced. Put a wet paper towel under your cutting board to prevent it from sliding around! Absolutely love your content x

Chayote is called "chuchu" in Brazil. It is said to be highly nutritious while low in calories, but it has basically no flavor. We tend to call it "the fourth state of water".

It's probably already been mentioned but the soup's "thickness" is most likely because of the okra. Fresh okra, especially when it's cut up, exudes a natural mucilage (glue) when it's made into a soup or stew and it thickens up pretty much any kind of broth (cooking with an acid--like tomato--can minimize the mucilage). None of the other vegetables that you put in the "fish tea" really causes any noticeable thickening of a broth (a yam or a chayote or a pumpkin put in a soup doesn't really thicken it up; those soups generally use some kind of flour or corn starch to thicken them up; okra, though, will pretty much thicken up almost any soup).

Big up FISH TEA!! MY FAV!! YUM!! The washing with Lemon cuts out the rawness of the fish (Used when washing meat also). Chayote is known as CHO CHO & is mostly peeled. Yellow yam is lush, doesnt really taste any different to white yam tbh. I use sweet potato in mine & green banana & some string/willow dumplings. (Jamaican style dumplings)

Just the view of the bosnian dish and the vegeta spice triggered something in my eastern european heart. My Polish mom always has that spice and when I was a child I used to dip my fingers in it. The flavour was so salty and yet so addictive haha Also we eat a very similar dish in our home for Christmas Eve, we call it bigos. It's really nice seeing that people from other countries enjoy similar types of food as you :)

Seeing the transition from EXACT ingredients to the confident replacements that Beryl is making in this video is a testament to how cooking and stories opens us up!

Please do a Polenta Episode ❤

My fair lady Beryl I'm on my knees begging, please please please more plant based episodes 😭

loved mona's energy! she seems like such a lovely person. definitely going to try the fish tea!

The "Balkan seasoning" Vegeta, has been around for decades, used all over western/central/southern Europe. I used to use it on sandwiches. Beryl said it tastes kinda like a boulion cube and honestly I wouldnt be surprised if it kinda was that

My mom made a lot of hamburger helper growing up, and the only thing missing from your version is frozen peas or broccoli - that made it a complete meal with some veg. So yummy!

Jamaican girl was so charming and charismatic! totally looks like it would be super fun to talk to

As you talked so much about polenta, now we need a polenta episode come on Beryl!!

This first dish reminds me so much of my favourite German cooked sauerkraut and smoked sausage dish! We add smoked bacon and onion to the sauerkraut and cook it to let all the flavours merge and brown the sausages, just like this recipe! I love it! Great topic for today’s video!

For the fish tea, you don't need to crush the pimento, since it will steep in the tea and you can pick it out later. Also 1 whole scotch bonnet is so spicy for the average person, I was frightened when you dropped it in!

In the Philippines, we peel Cyote then cut in quarters lengthwise then slice perpendicular like sliced carrots about 1/8 inch thick. Then brown some ground pork, with diced onion and garlic. Then add water with bullion or broth and simmer with the sliced cyote. Once the cyote is tender, drop in 6-8 chopped pealed shrimp and season with pepper and fish sauce. We eat it served over and mixed with white rice.

Hey from Greece! For spanakorizo, normally is muuuuch less rice😊 Different ratios and dill and lemon as previously suggested above would end up in a totally different dish I think, for whoever wants to try!

you eating the polenta with the vinegar reminded me of how my family eats cheese grits with louisiana hot sauce. the vinegary base of the hot sauce cuts through the richness of the cheese and butter. also if you top the cheese grits with a sunnyside up egg and crumbled bacon, amazing! also, throw some chili crisp in there, too...just delicious and you will be full all morning.

I'd like to nominate the national dish of Bahrain known as "Machboos" - a delicious one-pot pilaf. Happy to give you the recipe Beryl! Also I bet you've never done Bahraini food eh? Would love to have our little island kingdom represented!

I am excited to make the homemade hamburger helper recipe! I avoid the actual Hamburger Helper because of the high sodium but I love it. ALSO--every time I see you use the Vidalia Onion Chopper I gifted you it makes my culinary heart smile!

Re: the thickness of fish tea, the okra is also doing some of that work.

Thank you so much for trying Fish Tea! It was such fun to watch you bring the recipe to life. You did GREAT! And yes, I am happy you tried it extra spicy lol! Cutting the scotch bonnet open and trying the chayote (chocho) raw is wild. You're braver than most Jamaicans 🤣!

Beryl, I think you should do an episode about chayote! It is commonly used in different countries and you'll probably get interesting suggestions. Here in the Philippines, we call it "sayote" and we usually stir fry it, but I also like stuffed sayote or sayote omelet.

Polenta = grits.. I buy polenta because I prefer yellow grits. I often have grits seasoned with garlic powder and chives (and lots of butter). Lately, I've been adding cooked country sausage crumbles. Really good.

Love the idea of a spinach episode. Pretty much any fruit or veggie would be great! Always on the lookout for recipes that have produce as the star. :)

Yayy so glad my country Bosnia & Herzegovina was featured 😊

I loved all of these dishes but Mona and the Fish Tea won me over. I can’t wait to make this!!

Mona's description made me really crave that Fish Tea! Lots of flavors that I've never had at all or never had in combination with each other :D

I lived in a camper van for a long time I had a Dutch oven and a frying pan. I made so many odd one pot dishes that people told me I should open a restaurant with the special daily being surprise glop. My favorite is haddock, squash bisque, thyme, rosemary, lemon, and black pepper.

OMGosh we are so going to make Camona's fish tea/fish soup. As well as Joanna's Spanakorizo and Danielle's Milho. We are a The Blue Zone(book)/Mediterranean food family and I bet they will be amazing. And because we observe Lent the Spanakorizo will be a nice addition to our food repertoire. 🙂

Your one pot meal video might be your new Toast video series: I foresee many many episodes, and I welcome them all! Wonderful recipes. Yum!

Loved this episode and three people from Australia presented their recipies and how multi cultural Australia is ❤❤❤

Girl not the metal whisk in your fancy enamelled cast iron pot 😭😂 Either way still taking notes for my meal planning this week, loved this vid! For the Bosnian dish, you could totally cook the potatoes in the pot with everything else and then just mash it all together in the end. But then it sort of becomes my favourite one pot meal, stamppot lol Dutch-Bosnian fusion cuisine!

That Fish Tea recipe is right up my alley. I love a good spicy stew/soup. I need to try that one.

I would love more 1-pot meal episodes! Same for a polenta episode and a spinach episode! I love learning about how other cultures cook!!

Berly for the Bosnian dish my mom always made plane boiled cubed potatoes as a side. Im from Slovenia and we eat it here too. It's sooo good in the winter time. Also the seasoning Vegeta you actually used a great amount. We use it in alot of the dishes. ❤

I made the hamburger helper for dinner tonight and my 1 year old loved it. I subbed the meat with pork, the cheddar with mozzarella and colby, and added broccoli. I was originally going to make mac n cheese with this stuff but this was far better. Thank you!

Hello Beryl Rajat Doggo and my fellow Shrewdies, I've been living in Mexico for the past 37 years and enjoy cooking for others. When it comes to cooking piquant food for a group which consists of those who enjoy very hot food and others who want dishes very mild - what I do is put the number of chilies I think I will need into the dish but WHOLE, and with the stem in tact. to be DOUBLY safe roast the chilies seperately in the oven rubbed with oil. when serving the dish remove the chiles and chop and serve separately (like a salsa) and thus everyone can add the amount of chili they want in their own plate. If the chilies don't burst they will NOT make the dish spicey at all. Happy One Pot cooking to all Jim

If you make milho again, shred the kale *super* fine….like ribbons. If you can get it the same consistency as couves used in caldo verde it’s perfect. If you can get to a Portuguese market and get it pre shredded even better! 😅

As a Bosnian I can say that the sausage and sauer kraut dish is a remnant of the Austrian and Hungarian empire. We do have it usually in autumn and it is served with lumpy potato mash and creamy dill sauce. It is awesome!🌎✌️🌍

I love fish tea. My mom use to make it for me as a kid. This is making my mouth water.

Love the videos and the recipes. But tell me why Mona from Jamaica is the cutest and gives off the best vibe. She just seems totally my type of person, I couldn’t stop smiling after she appeared 🥰🤝

Beryl another use for the smoked dried beef you might try is an old military favorite for some of us who served is chipped beef on toast aka SOS

You definitely should explore more polenta possibilities. I like to use chicken stock instead of water. And I make it creamier with a little heavy whipping cream at the end. Also, I make mine in a rice cooker. That's another video idea is rice cooker recipes. I once cooked an entire catfish in a rice cooker with a quart of soy sauce. It was the most tender, flavorful fish I'd ever eaten.

Greek here, my mum uses vegeta in almost everything …. Including her spanakorizo. I don’t use it myself, and talking about spanakorizo, I love to squeeze lemon over it and crumble feta over it. I also often replace passata for tomato paste when I am cooking it. Makes me want to make it now.

I could listen to Mona talk all day

I've just had my first bite of my version of Milho - I Frickin LOVE Polenta! Thank you Danielle and Beryl for introducing me to this lovely dish.

Fish tea looks amazing! I've had a lot of those root veg, okra and chayote 😋 but not a spicy fish soup....have try. Also, the cabbage and sausage oh my - one of my fave combos - need to make! ...and I love polenta ugh what an episode!

I’d definitely love to see a whole episode on sauerkraut!! It’s so yum. Also one on slow cooker recipes!

I love the Jamaican vibe👍

The fish tea looked so good! I don't think I could even get half of the vegetables where I live, but I can adapt the concept for what I can get here and make a spicy, starchy, fishy soup :) The other recipes also looked really nice! Will try a few :)

One pot meal are mostly comfort food, because it was originally home made. Mac 'n cheese, chowder, briyani, jambalaya, it's ingredients are mostly accessible locally and easily made by just dumping them in one pot, but the extra love and care while cooking and seasoning it with every family have their own twist to the meal always made them special in our heart.

I just got from from WOMADelaide which is a music and arts festival celebrating world music, dance and food. I went to celebrate my late fiancés and father of our 5yo first birthday since he died unexpectedly, he loved it so much and a dj he loved was playing. I’m feeling very heavy hearted yet full of love. I needed cheering up so I was Delighted to come home to some beryl to watch. Absolutely one of the most heart warming channels. Thank you beryl for all that you do. 💕

Great episode, Beryl and all contributors! I think this is the first time I've thought "I could make that!" about Every.Single.Recipe.

You should put affiliate links to the tools you use like the Chop Wizard. I would definitely buy them. Your recommendations are very trustworthy.

HayDay is my favorite game!! I’ve been playing it since it first started over a decade ago 👍🏼👍🏼 You actually don’t not have to buy anything EVER in order to advance in the game. Plus, you can join neighborhoods to help each other win stuff from weekly “derbies”-There’s a reason it has stuck around so dang long! I wish I could play with you Beryl! Nice to know you are part of the HayDay community 🤟🏼

Here in Brasil we have different polenta dishes… there is white polenta from Minas Gerais, regular yellow polenta and ground beef, ragu, chicken or sausages with it and also some cheeses… my father loves it!

I look forward to these videos every week. This one was particularly comforting 🥰

Yummmmmmmm. Pickled cabbage and all the smokey meat, yes, please!!! One pot meals always offer coziness and make home smell...well...homey! The snaps say it all. I absolutely love chayote. Since I keep carbs down, I have used it instead of apples for mock apple crumble. It is surprising how well it works. It's kind of slimy when raw, but so good cooked!

The unidentified object on the Jamaican dish we call chuchu in Brazil, it doesn't have taste, but it is always present in food. Even though Brazil is a Latino country, I see more similarities with Caribbean food than with our neighbors here in South America

Vegeta has MSG in it. It has been a staple in the Balkan cuisine(s) (and other European countries, for that matter) since the early 60s. I recommend making a dish with rice, chicken, root vegetables, and vegeta as seasoning. Any bland food will be ten times better with it! That being said, I just want to clarify something: it's safe from most allergens (no gluten, eggs, dairy, meat, nuts, soy, etc.) and vegan. There's also a version without MSG, but I'm not sure how available that one is outside of the Western Balkans. It was created in the late 1950s by a Bosnian lady, Zlata Bartl, who moved to Croatia from Sarajevo. At the time, she and her team were looking into ways of creating new products with dehydrated veggies. Besides soups, they experimented with a lot of ingredients - specifically, riboflavin that gives vegeta its authentic yellow colour. And adds a bit of vitamin B, too. :)

This needs a to be a series

My families spin on the spinach and rice recipe is going pantry friendly. My mother makes this recipe using a can of undrained spinach, a can of undrained petit diced tomatoes, and a cup of uncooked rice. Just plop it all in a sauté pan, add your favorite herbs and seasonings and voila! I jazz mine up with some EVOO sautéed onions, salt, pepper, oregano, and crushed red pepper flakes and a squirt of lemon juice when serving.

I haven't had Hamberger Helper in years, but we used to eat it all the time when I was a kid! We were low on cash most of my childhood, and it was definitely super affordable for our family of 5. I'm definitely game to trying the homemade version!

I love this subject, and these recipes look fantastic. Also, boy, that Jamaican accent is just so gorgeous.

Spinach Episode: In Austria we mostly eat creamed Spinach with Potatoes and an fried Egg. But my favorite Spinach Dish is Italian: Spinach and Ricotta filled Manicotti. ❤

I’ve never had hamburger helper either Beryl, and I can’t wait to try this homemade version! And also yes please on a spinach episode!!

12:20 I love when Beryl says "This is like the best thing ever." because I believe she means it! About each and every one.

The Bosnian dish made me think of the Dutch "stamppot zuurkool met rookworst". Which is mashed potatoes, sauerkraut and our version of a smoked sausage. If we want to make it fancy, we'll add "spekjes"/bacon bits and some jus. Typically a winter dish and a Dutch staple. There are loads of variations of "stamppot" too, but all consisting of mashed potatoes, some kind of vegetable mixed in and a meat.

Yes please Beryl! Spinach episode💚 Kale, cabbage, and greens!

So glad you’re OK! When there was no episode posted on a Thursday, I actually got worried. 🥴🥰

The Greek dish looked so comforting and hearty. Like a warm blanket on a cold rainy night. I'm literally salivating thinking about the rice and tomatoes combo.

Beryl is so. Forking. Adorable. It’s not even fair. I could hardly contain myself during the intro. 🥰

Watching Beryl wash fish with lemon!! The culture hugs you today.

So excited to try the Portuguese and Greek dishes!!

The Jamaican fish tea made my mouth water, so many veggies I'd love to eat in one pot. Aaand: please, please, please do that spinach episode. Spinach may be my all time fevourite legume of all time and I really would enjoy getting new ideas on how to prepare it. Also, I could provide THE perfect spinach forward meal.

My best friend is Polish and she introduced me to Vegeta! It is one of my favorite seasoning blends because it is so herby and makes everything taste better!

I am going to try every single one of these recipes!! 😍

We have a Bosnian market close to us here in Dallas. I am going to have to see if they have the dried smoked beef, and will make the sausage & cabbage dish one weekend. It sounds comforting and hearty.

Nothing better for winter than a stew in a pot. I recommend you try two typical Chilean dishes that are made in one pot. The first is the "Chilean Cazuela" that the base can be chicken or lamb or veal and the typical vegetables that are onion, celery, carrot, pumpkin, corn, potatoes, chard, green beans, rice. The second dish is the "Pulmay" which is the version of Curanto in a pot, it is cooked with 1 liter of white wine and the ingredients are layered: seafood (mussels, clams), chicken thighs, smoked pork, chorizos, potatoes, a potato and flour dough called chapalele that is placed between cabbage leaves. It basically ends up steaming. If you are interested you can search for them on the internet.

Growing up our nextdoor neighbors were greek. Mrs X would make this dish. She would braise lamb shank, skim off the fat then add the rice and spinach and finish cooking them together. She didnt use tomato product in it, so rice was whiter. My mother learned the recipe and would make it on a saturday night in the winter. Yum

The intro reminds me about Dump Dinner cookbook informecial from cathy mitchell.

This was wonderful. I hope there's a part 2.

I would make any of these...they look and sound sooooo good. My go-to feel better dish is hot and sour soup which I have never made. The Jamaican fish soup appeals to me the most. Big 👍 for all the one pots.

I always love to watch and this is the first time I plan to make every recipe you made. Every recipe looks so good!

How gorgeous is Mona!!! 😍

Beryl: "I don't even know what Vegeta tastes like!" Absolutely all Eastern Europeans and Balkanians alive in the '90s: (⊙_☉) Loved the episode, also ^_^

When i was a student living by myself, i learnt to perfect the one pot meal. its a great life skill! Saves time, you don't have to think about it. Applicable for camping too really well.