- I'm having so much fun right now.
Hi, I'm Beryl.
And the theme for today's video is rainy day foods.
We started with the cozy winter dishes,
cozy winter dishes,
cozy winter dishes part two.
That's why I'm dressed like this.
We're now in kind of rainy season,
I mean, depending on where you are
but right now in New York, it is rainy.
So it felt like the perfect opportunity to
figure out what I should be eating
on these rainy, cold, and gray days.
There is something that I wanted to mention.
It's about my book club.
For book club this month,
because it's June and it is pride,
We are reading "Gender Queer" by Maia Kobabe.
This book was truly a joy to read.
I thought that the illustrations are beautiful,
it's colorful, the story was amazing.
I finished it in one day.
I loved it so much.
I actually emailed Maia and e is going to join us
and talk to us about eir book,
and I am very, very excited.
And I'm going to leave a link below
if you want to join the book club
and it'll give you all the information
about when we're meeting, what time we're meeting.
We meet online.
Either way though,
I highly recommend you read this book.
If you're interested at all
in understanding pronouns and just a beautiful,
beautiful biographical account of growing up in this world.
It's a really lovely story.
And, okay.
The artist today is Fiona MacLean.
She is from New Zealand.
She does a lot of portrait work
and there's kind of a sensualness about them.
And definitely like a fashion flair.
I thought they were very interesting.
I'm going to be leaving a link
to her shop and how you can follow her on Instagram.
Okay,
the first dish is a little bit different
because there are going to be two people
in it from two different countries.
They both submitted the same thing.
And I was, I thought that was so cool.
And also it's something that I have never heard of.
So we're going to start because it's very cool.
- Hi Beryl.
My name is Viviana and I'm from Bogotá, Columbia.
On rainy days,
which are pretty often in Bogotá,
I love to drink hot chocolate with cheese.
- Hi, my name is Erika
and I'm from San Juan, Puerto Rico.
On rainy days, we like to drink hot chocolate
with queso de papa and soda crackers.
- For the hot chocolate,
we will use a chocolate like this.
It's more traditional to make it from a bar
but grounded is faster and easier to make.
For your cheese,
You will use a fatty and melty cheese like mozzarella.
- Queso de papa is like a mild cheddar cheese.
- And the exciting thing about this combo is
that you put the cheese into your hot chocolate.
- The cheese will start to melt
and the soda crackers will get a little bit soggy
but not in a bad way.
Trust me.
And then with a spoon, you can eat it from the mug.
- I have this memory in my grandma's house
with my cousins all around the table,
drinking our hot chocolate.
And my grandma giving all of us
spoons to ladle, to scoop our cheese.
And it is just an amazing memory that I have.
- So my first memory of this dish
is when I was nine years old
and it was the middle of a hurricane.
We didn't have electricity and it was at night.
So it was really dark.
And my grandmother goes
to the kitchen and she starts making hot chocolate.
I remember my grandmother
putting everything inside her mug
and I just did the same,
eating the chocolate with cheese and crackers
and it just made sense.
- I know for some people, might sound a little odd,
but believe me, it is really, really tasty.
- Okay. So I have my two types of hot chocolate with cheese.
This one has the mozzarella cheese
and this one has the cheddar and soda crackers.
I've never heard of this before.
Where's the cheese?
The cheese is all melty.
I feel like it's giving it texture.
I'm not really getting much flavour.
Yum.
That was surprising.
I just had too small of a piece earlier on.
But I also just ate that whole block of cheese.
So, this episode's sponsored by Lactaid.
It's salty and creamy and kind of tangy.
And with the chocolate, it blends really well
because this is a very sweet, hot chocolate.
That was delicious.
Let's try this one.
All right, here's the cheese.
It didn't seem to melt that much.
But,
the mozzarella cheese is better.
I thought it was so interesting
that they both had this very similar story
of like their grandmothers
making them hot chocolate with cheese.
I just couldn't believe it.
And I feel like it really shows
that there are so many things that we have
in common that we just might not even know about.
And it could be as simple as a drink on a rainy day.
I love that.
- My name is Alina and I'm from Germany.
On rainy days, I love hühnerfrikassee.
Hühnerfrikassee in English means chicken fricassee.
This is just a type of stew that's
made of meat browned in butter
and served with the creamy sauce.
It's usually made with chicken, veal, or rabbit
and I personally like it with chicken the most.
It tastes a bit salty, buttery, and creamy,
and it's just really good.
The dish is really good for a rainy day
because it's cozy,
and it makes you want to curl up in a blanket
and just sit on the sofa
while listening to the rain outside.
I love rainy days.
I love when it calms down
and it just gets cozy inside
and you can have a really nice homemade meal.
I remember coming home from school
when it was raining
and my mom and my grandpa had made this dish.
And it just,
and then I eat it, it just feels
like I'm back in those days.
It's just so good.
If you're someone who doesn't eat meat
you can easily swap it out
for something plant-based
or just eat it without meat.
I do it at times too and it's just so good.
So yeah.
- Okay. We have hühnerfrikassee.
Hühnerfrikassee.
It's really really fun to say.
Hühnerfrikassee.
This to me feels like a deconstructed chicken pot pie.
Like it's everything that you would do
for the center of a chicken pot pie without like a crust.
It's good.
I feels like,
I feel like I want a little more spice.
You know, in general
like the seasoning was like salt and pepper
and then a little bit of thyme
not spice, like heat, just spice.
Come here, chicken.
This plate is too tiny.
I picked, like, it's too small.
The ratio of chicken to plate is off.
And I can't cut into it.
The nice thing as well is that a lot of this seems to be
like pantry items
and maybe you don't have mushrooms
but it's really just about having some veg in there.
That was good.
There was a lot of pepper on that bite.
I think that one of the reasons now
that I'm thinking about it is
that this dish reminds me of an American chicken pot pie.
It's because there is a lot
of German influence in American cuisine
and I bet you
chicken pot pie has its original roots
with hühnerfrikassee.
Wait, let me check.
I was right. I was fricking right.
Okay.
I'm going to leave a link to this article.
Cause now it's really interesting.
Here's what it's saying.
It's saying that chicken pot pie
they believe originated in Pennsylvania, Dutch County
and that area has a very large German and Swiss population.
And so a lot of the foods that come from there have a lot
of their roots, obviously tied back to those places.
Cool.
- Hi, my name is Ali
and I'm originally from Iraq
but I live in Scotland.
My absolute favorite thing to enjoy on a rainy day
is a Middle Eastern lentil soup called shorbat adas.
It has turmeric, which gives it a vibrant color,
and along with various aromatic spaces.
It's simple ingredients, but complex in its taste.
The flavor is rich and mellow
and the texture is creamy and velvety.
I usually top mine with a drizzle of olive oil,
some cracked black pepper,
and a squeeze of lemon.
Shorbat a'adass is well known by the people
of the Middle East
the history of shorbat adas originates
in Tell Abu Hureyra, in Syria,
where it started off as just water and lentils.
8,000 years later,
it is still beloved in the same region of the world.
The soup is perfect for a rainy day
as it is the definition of comfort food
and a warm bowl of soup is all you would want
on a miserable day as it is heartwarming and soothing.
Really, these don't bother me much
because it basically rains in Scotland every other day.
But this dish in particular makes every day better.
I hope you like it.
- Okay. Lentil soup.
And honestly I love lentil soup.
I feel like when I was a kid
I didn't like lentil soup
because I always associated it with dark lentils,
but I love yellow lentils.
Why am I using the smallest spoon in the world?
Much better.
This is absolutely beautiful.
It is lemony.
And so it feels very fresh, but it's like warm.
Very nice.
It's kind of similar to Indian dal.
Only when I make dal,
I cook it with water and cooking this
with chicken broth or if you want it to make it vegetarian
vegetable broth,
definitely gives it a richness of flavor.
Honestly, though, it's the lemon
and cracked pepper that really is making this a hundred.
It's so good.
And this was so easy.
A hundred percent going into my rotation.
This is so good.
Also, non-related, do we need to talk about these?
Yes we do.
I'll show a closeup of them.
I'm pretty obsessed.
They are my new favorite earrings
and I want to wear them all the time.
Any other "Adventure Time" fans?
Because I'm casually a huge fan.
I feel like lentils are one of those things
that everybody has their own versions of.
And even though I don't know how many ways you
can dress a horse, aka a lentil
to make them super different.
I feel like I just love all the iterations.
Okay. Next dish.
- Hi everyone. My name is Bhawna.
I live in Rishikesh
in Uttarakhand state of India.
What I will be sharing with you today
is known as chai and pakora.
So pakoras are basically sliced potatoes
and onions in a seasoned gram flour batter.
You can actually add any veggie you like.
Cauliflower, brinjals,
which is eggplant, we call it brinjals in India.
So you can add cauliflower, brinjal,
and basically anything that you like
even egg pakoras, fish pakoras,
and chicken pakoras do exist.
What I think goes well with pakora
is this coriander chutney.
So to make it, you take some coriander leaves.
Chop some green chilies and season it with some salt
and you blend it together and it's ready.
The rainy season in India is from mid June to September
and then again from October to December.
So we have a double party.
In India, you can find a pakora stall
almost at every street corner.
And it's handy for a tea store to be near it.
Right?
So the best part about all of this
except for eating it, of course,
is the aroma of chai that fills your house.
And in rainy season
you will have to have adrak wali chai
which is ginger tea.
And it's really nothing much to do.
And it just hits the right spot I think.
- My house smells so good.
My house smells like curry leaves
and fried food.
These look like a restaurant pakora?
Oh my god!
I don't mean to toot my own horn
but these are the best pakoras I've ever had.
It's like the perfect amount of heat from the green chili.
The curry leaves are really nice.
I thought because I didn't have red onion
that they were going to be,
I don't know, not as good, but they're very good.
The white onion works really well.
And my homemade coriander chutney is so good.
So I've never had a potato one.
The batter's really thin.
So it's not like
a super, I don't know,
it's not like a deep fried battered potato.
It's just giving the potato flavor.
Chunky chat masala though.
Yum.
Gingery.
I'm having so much fun right now.
I could sit here for hours eating onion pakora.
That went down fast.
Well, this was really fun.
And I've got a couple
dishes that are going into my repertoire.
So that's obviously very exciting.
That's about it.
All the recipes are in the description per usual
and I will see you all in my next video.
Bye.