Use my code BERYL15 to get off your first Bokksu Japanese snack box! https://partner.bokksu.com/Beryl15

Many thanks to Derryl, Antonia, Nithi, Jamie, and Giorgia for sharing your stories with us!

Artist behind me is Ana Maria Lozano
Instagram: https://www.instagram.com/haymuchasanas/
Website: https://anamarialozano.com/

My friend James’ socials
Instagram: https://www.instagram.com/jamesyworld/?hl=en
Website: https://www.cookingmyfeelings.com/
YouTube: https://www.youtube.com/channel/UCDoAZ2013NbBRAnVPmB_PTw

Links to ingredients for Khai Grata I mentioned:
https://umamicart.com/products/orchard-sausages-chinese-sausage-90-lean
https://umamicart.com/products/top-nam-cha-lua-vietnamese-pork-roll

Link to my holiday baking episode (apologies to everyone for my mess ups): https://youtu.be/s8MsDGsJStw

RECIPES
Khai Grata: https://youtu.be/oR7bL7wpFIw
Tinutuan: https://whattocooktoday.com/manado-porridge-bubur-manado-tinutuan.html

Weisswurstfrühstück
Ingredients
2-3 Weisswürste (veal and pork sausage)
Curly leaf parsley for the sausage water
1 Bavarian style soft pretzel
German sweet mustard
Butter
Obazda Cheese
Weißbier (German wheat beer)
Directions
All you have to do is to heat up the sausages in hot but not boiling water together with the parsley. If you boil them they might burst and then taste kind of watery. Then you peel the sausages out of their skin and group them with the pretzel, mustard and cheese or butter. Usually you dip the sausages in the mustard and eat the pretzel with the cheese or butter. You can also dip the pretzel into the mustard.
Traditionally you eat the sausages by hand and suck them out of their casing, but peeling them before eating is also perfectly acceptable.

Matzo Brei
Ingredients
2 sheets of matzo
1 egg
Salt
Sugar
Butter
Maple syrup and/or jam (for serving)
Directions
Break up the matzos into tiny pieces, but not completely pulverized. Place in a bowl and cover with water. Let sit for about 30 seconds to allow the matzo to soften slightly. Drain off water. Crack in egg and add a pinch each of salt and sugar. Mix well so that the egg completely coats the matzo. Add another egg if your mixture seems too dry. Heat some butter in a pan until it melts. Add the matzo/egg mixture. Pan fry until egg is completely cooked and matzo looks dryer. Serve warm with maple syrup and/or jam on top!

Crostata
Ingredients
For the base:
-Butter 250g (cold from the fridge)
-All purpose Flour 500g
-Powdered sugar 70g
-2 Eggs
-Zest of 1 Lemon
-A pinch of salt
For the filling:
-Any jam you enjoy
Directions
Start by preparing the dough:
Mix (in the mixer) the flour, butter (cold) until it has a sand-like consistency. Be careful, you do not want it to become too warm. Then add in the lemon zest, powdered sugar and eggs and mix again until you have a homogeneous dough. Transfer it on a work table, form a little ball and wrap it in parchment paper. Put it in the fridge for 1 hour.
After 1 hour, roll 2/3 of the dough in a round shape of 7-8 mm thickness and carefully transfer it in your form. Make tiny holes with a fork on the bottom and then use one full jar of jam to make the delicious filling. With the remaining dough form some stripes or shapes to decorate your crostata!
Then put it in a preheated oven at 170 degrees (celcius) for around 50 minutes but check on it regularly, you do not want it to be too brown.
The next day, make yourself a good cup of coffee, put some music on and enjoy your freshly baked crostata like an Italian would do!

CHAPTERS
00:00 Intro
00:10 German Weisswurstfrühstück (White Sausage Breakfast)
01:40 Trying Weisswurstfrühstück
06:14 Thai Khai Grata (Pan Eggs)
07:50 Trying Khai Grata
10:38 Indonesian Tinutuan (Mandonese Porridge)
11:58 Trying Tinutuan
14:55 Ashkenazi Jewish Matzo Brei (Matzo Fried with Eggs)
16:25 Trying Matzo Brei
18:18 Italian Crostata (Jam Tart)
20:05 Trying Crostata

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

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

A while ago I made a video about the American(USA) breakfast. I made some pancakes, eggs, and bacon, and I rated it a 3/10. A lot of people were upset, so I had to redo it properly. This time I gave it my best shot, and I also made some hashbrowns.

Recipes: https://whi.sk/w8C5Y

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For the last few decades we’ve been duped into believing we can cook our food in chemically processed factory-made seed oils and continue to have good health. Only now are we starting to understand that our health has suffered from this deception, whether the deception was intentional or not.

The cell-membrane of every single cell in your body is made of fat/cholesterol, so obviously you want to be putting the best fat possible into your body. Putting an easily oxidized, inferior oil in your body leads directly to cell membranes that are much more susceptible to oxidative damage.

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Ken D Berry, MD, is a Family Physician and has been practicing Family Medicine in rural Tennessee for 20 years, having seen over 25,000 patients in his career so far.
Consult your doctor. Don’t use this video as medical advice
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DO YOU KNOW WHAT CHEMICALS ARE IN STORE BOUGHT SAUSAGE?
ARE THOSE CHEMICALS GOOD FOR US?
One famous brand lists this on its packaging: Corn Syrup, 415 mg salt, spices, Monosodium Glutamate, Natural Flavor.
The question is: Are these added items healthy for us?
I don’t think they are and I avoid them by growing my own food or making it, in this case made at home breakfast sausage.
SAUSAGE SPICES (For: 1 pound of meat) 1/2 Tablespoon Dried Sage, 1/2 to 3/4 Teaspoon salt, 1/2 Teaspoon Dried Basil, 1/2 Teaspoon Garlic powder, 1/2 Teaspoon Onion powder, *1/2 Teaspoon Poultry seasoning, 1/8 Teaspoon Black pepper, 1/8 to 1/4 teaspoon Red pepper flakes, *1/2 Teaspoon Maple syrup (Optional).
* SECRET INGREDIENT
Video Rating: / 5

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Taken from JRE #1782 w/Daniel Holzman:

Video Rating: / 5

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