Food for the Gods | 1909 Recipe
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- čas přidán 2. 06. 2024
- On this episode of Baking Yesteryear: Our deepest dive into a most mysterious dessert! - Recipes below :)
MY COOKBOOK: geni.us/BakingYesteryear
- 1909 MICHIGAN FEDERATION RECIPE:
"Whites of 6 eggs beaten stiff, 2 cups sugar, 6 tablespoons cracker crumbs, 2 teaspoons baking powder, 1 cup chopped English walnuts, 1 cup cut dates. Bake in slow oven 1/2 hour. Serve with whipped cream"
- My BAKING YESTERYEAR RECIPE:
• Whites of 3 eggs
• 1/2 tsp salt
• 1 cup (200g) granulated sugar
• 1/2 cup (65g) fine graham cracker crumbs
• 1/2 cup (75g) chopped, dried apricot (or dates, figs etc..)
• 1/2 cup (60g) chopped walnuts
METHOD:
1.) Preheat the oven to 325ºF (165ºC).
2.) Line the bottom of a 9-inch (23-cm) springform pan or pie pan with a circle of
parchment paper. Lightly grease both the parchment and sides of the pan.
3.) Beat the egg whites and salt to stiff peaks.
4.) Gradually beat in the sugar, 2 tablespoons at a time, until stiff and glossy.
5.) Gradually fold in the graham cracker crumbs, then fold in the dried fruit and
walnuts.
6.) Turn into the pan, smooth the top, and bake for 35 to 40 minutes. The top
should be a pale gold color when done.
7.) With the pan remaining in the oven, turn the oven off and leave the door ajar
for 30 minutes. After which, transfer to a wire rack and cool in
the pan for 20 minutes.
8.) Free the sides of the pan with a sharp knife and invert onto a serving dish or
cutting board. Remove the parchment paper before cutting and serving.
00:00 Recipe from 1909
9:55 Recipe from 1961
18:09 Googling recipes!
25:31 The internet's most popular recipe
29:26 Recipe from my Cookbook!
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I've spent the last hour reading your comments, and I just wanted to say thank you so, so much for the kind words & love for the video. I'm obsessed about baking these old relics, and it means a lot that you're all willing (and seemingly like) to hear me yap about them. Thank you.
I was so estatic to discover you had a youtube because I dont use tiktok and you're just so fun and cool. You and Ann Reardon are best food channels
Great stuff
Dylan, have you seen this whipping accordion player ? Sharing because I think you might like 😊 Have a Great day !
czcams.com/users/shortsmMEATWJicCQ?feature=share
Your shorter videos on other mediums are snappy and entertaining but we love the value provided in these longer ones. Thank you for all of your due diligence and bringing us along on the journey. :)
I also love watching you- long or short...
Do you know how much I miss these longer-form videos? Dylan is finally back to give us wisdom and some magical desserts from the past. :D
SAME i love the short content, but this is so much more enjoyable and one of my favorite cooking vids
So true
You can watch him live on tik tok, it’s loads of fun
@@grandmask I vouch for this.
Same. I don't dislike the shorts, but these longer ones are so much more enjoyable
I just want to say, from the perspective of a woman achieving her master's in library information science with a certification in archival studies whilst surviving financially in 2024 USA, a majority of the time, through the unfortunate, painstaking career and love of baking/food - I commend you, B. Dylan Hollis. You keep history alive through tangible and, quite literally (and hopefully) digestible recipes and documentation. I salute you ;)
I know this video is almost a year old by this point, but I just stumbled across it and wanted to say that it is absolutely lovely. Incredibly wholesome and a joy to watch. I hope you make more videos like this in the future!!
Ohh you would love some classical scandi dishes
"I don't want to bore anyone with recipe history" NO, MORE, IT'S SO GOOD!!
absolutely agree, thats one of the things i love about his long form.
Love recipe history! Ok I just history 😎
Team up with Max Miller, add a history lesson to it!
If you haven’t gotten him in your recommends, Tasting History by Max Miller will be up your ally. I think thats why Dylan was recommended to me…
I agree. I'm no history buff but the way he speaks about history just pulls you in and makes you interested! 😍 Love him ❤️
Dylan's ability to complete a sentence, brain-straight-to-mouth, without going "uhm" or "uhh" is phenomenal.
Agree!! I Marvel at it.
As a serial dingus, it's one of the most impressive things I hadn't noticed before and now can't un-notice. Another reason to enjoy the hell out of his content, for sure!
He hails from the land of tiktok. There is no time for filler speech. But I suspect that while he truly does have a tremendous amount of practice with speaking, I think he cheats a bit with his cuts.
@HazelOnNutella. I agree completely. He is so adorable and witty. I want to see more videos of him. Not just tiktoks.
If he can't be good at being straight, he's gotta be good at something else containing the word straight.
My mom used to make Food for the Gods at Christmastime in the 1970’s in the Philippines and she brought it over to California when we immigrated in the early 80’s. Every year she would make it, and it was so popular, she wrapped them up in cellophane and sold them in bars like Blondies. They were full of nuts (not sure if they are cashews or walnuts) and dates and had the texture of a fruit/nut filled cake. You’ve inspired me to ask her to make them again this year! Im wondering where she got the recipe 🩷
Make sure you get *all* her recipes (even ones you don’t think you want/need!) before it’s too late! Even if you have to grab her hand before she throws in “a little something” to measure it. The next generations will thank you for it.
If at all possible I would love to see her recipe for this. It sounds lovely and I am always looking for new recipes
You manage to ignite my love of baking by embodying my most favorite attributes of Alton Brown and Bill Nye, the science guy, and be your beautifully unique self, Dylan. You are a gem to the baking world, and I so adore you.
I love your videos and they way you make baking fun and entertaining! Have you found a cookie called "Cowboy cookies"? My dad loved them and I don't know where and when they came from.
I love your choices and descriptions😊 the Old ways were stepping stones for experiments with new modern Ingredients, but we may need that knowledge again shortly. Its good to know both and your style makes it entertaining. Thank you for being genuine.
The Food Network should give you a deal for a historical baking show. Love the little nuggets of incredibly specific history that you dig into.
This absolutely this
Normally I would be elated with the idea of a beloved youtuber succeeding so well that they become a household name! However. Network television BREAKS SPIRITS! They stomp on your hearts with thousands of contractual obligations and metric tonnes of conformity! He wouldn't ne allowed to make funny little sex jokes or use his cute little nicknames like floof powder/soda. He'd become...one of THEM.
I love the raw reality that Dylan has in his home produced videos. Having a food network show would make them make a sanitized version of his youtube videos. It would be on a set which would lack the pulled together quality of his kitchen, he would be performing from a script off a teleprompter. We would lose the asides and little giggles of surprise and delight. Plus, I'm not sure how supportive they would be of Dylan's sense of humor and how he tends towards double entendres. He would need to cede a lot of creative control. Maybe Netflix or Hulu would be a better fit since they have fewer concerns about mass market suitability.
That be cool, but I would miss the Dylan who screams at his ingredients and insults the weird monstrosity he cooked.
Either that, or get Netflix to do a deal for a series with this man. I'm sure everyone would watch him regardless. 😁
Why did I tear up when he said "My philosophy with my cookbook is that no one feel left out" ? We must protect this man at all costs!!
EXACTLY!!!
Absolutely 🤗
He is amazing 👏 😍
Agree!
AND he put his recipe in the description for everyone to use
I could honestly curl up in a chair (or find myself casually perched upon a kitchen counter) with a glass of white wine in hand and happily listen to you talk endlessly about the history of all things baking related.
I have read every word of your cookbook from cover to cover, as I tend to do, before attempting the first recipe. Your book is positively infused with your same charm and wit that you deliver in your videos.
This is my first time watching a full-length video despite watching your shorts for years.
Is it just me or would Dylan have made an excellent radio man back in the 60's? His voice is both enthusiastic and calming and it's just delightful. Thanks so much for your knowledge, dedication and very funny antics, myself and my boys love watching your baking videos and I will be buying your book (as long as it ships to Australia).
Booktopia does ship to us here in Oz.
@@tombombadil-jq7mt I understand this reference 👆😁
I enjoy your videos so, so much, your manner and enthusiasm is so refreshing!! BTW that's an interesting way to separate the egg yolks 😅
He would even today!
OH! Absolutely! And even for today! He is quite a gem and his voice is lovely!!
Someone PLEASE get this man a cooking show! His content is already better than 99% of the cooking content we have left whether that’s online or otherwise! Let’s make this happen!!!
He has one, here, and he's doing great. He probably makes more on YT than he would pumping out content for a network. 😋🙂
I agree!!
I so agree!
He could write direct produce script the whole thing himself❤
❤
In Germany we called „Wackelpudding“/Jelly „Götterspeise“ (Food for the Gods) it is mostly green with the taste of woodruff.
It is also available in red with the taste of raspberry.
Thank you. I am from England living in Cyprus and a non-sweet eater. But, I have found something that if put in front of me I will eat, it is a Norwegian recipe called The World's Best, and it is fantastic. From a no-sweet eater, I will NEVER get enough of this desert. 👍👍👍👍🤗🤗
I'm 76, from Michigan and as a child my mother made a receipe simply named "Date Pudding". She and my Dad refered to it as "Food of the Gods", but I thought it was merely a discriptive term. It was baked in an odd sized square pan Mom had a hard time finding, indeed, it may hsve been Grandma's.: it was metal, embossed on it's entire surface in a squared starburst type pattern (a pain to wash) and used ONLY for this receipe. I only can say it was larger than 9", because it was baked in a water bath and Mom used a turkey roaster as it did not fit in a 9x11" pan. It came out an appitizing looking dessert somewhat like a very gooey, tan brownie. Cut in squares and served with whipped cream, it was lovef by all. Except me. I dislike dates entensly, even to this day! I'm so sorry I don't have her receipe, because I truly think it's the one you set out to find.
Thank you for sharing that story!! I loved reading it! ❤
This was so lovely to read!
Thank you for your story. Rest assured I will be looking for your embossed star pan at the second hand shops I visit!
thank you so much for the story :) i hope dylan sees it!
Thank you so much for commenting! I was hoping someone who remembered the recipe would chime in
So awkward complement but, as an ADHDer watching a video this long is usually impossible for me. But with the change of angles, the speed at which you speak, sudden interesting facts, instructions, beeps, boops and basically everything, you are a dream come true. THANK YOU SO MUCH.
Same! Enough going on to occupy my brain, but not so much as to over stimulate it. Perfection.
Omg this is so true!!! As someone who also has ADHD I was captivated the whole time which is rare for me nowadays
It's the same for my gson with adhd. His favorite bit is when Dylan yells, "FIRE!".
This. Exactly this!
I absolutely agree. I'm not diagnosed ADHD, but I do genuinely feel the same way about how he keeps me completely entertained and engaged without overdoing it.
I sincerely hope you do more of these longer-form videos, I just love them. It shows the amount of love you have for cooking and the history behind the recipes and cookbooks.
To be honest I keep coming back to watch this vid (along with Dylan’s other long form videos) and it keeps makin me wish he’d do more of it.
The fact that Dylan can produce wild manic TikToks and calming, contemplative videos and they’re both excellent is just amazing
CZcams Dylan: The wholesome uncle you love and adore.
TikTok Dylan: The crackhead uncle you never speak of.
Agreed!
@@j.jmilan551 omg your comment made me laugh so loud I scared my dog!! Absolutely true.
Pre-Dylan, there’s no way I would have watched a 40 min long video about old recipes. Damn this guy is entertaining. It’s like what they used to say about good comedians, how they could get laughs from reading the phone book out loud, that’s how good he is. Thanks Dylan, I really love these.
And I really love your username! 🖖
Iam glad you found your gate way drug into cooking if you were not big on it. The amount of people who act like cooking is a forbidden art or that think cooking is warming up pre made stuff worries and has done so since I was a young child.
Oh sweets you're missing out
"i would listen to him reading recipes from nineteenth century cook books"
Yeah. Just did.
It was 40 minutes!?
Its 1:30 am, and im binge watching all of Dylan's videos, alternating between giggle hysterically and quietly foraging for a midnight snack, and ive moved to the long from content and its very comforting to listen to while teying ti sleep.
No seeming, we do like your yappings! And the feral and unique intelligence behind it, along with the fact that you can hide both when an interview with morning hosts looms. Good job, and please go on being you. You're the best source of fun I've found since Terry Pratchett.
Dylan's tik toks are so loud and chaotic but somehow he has a voice made for bedtime stories in long form videos.
I love both of these Dylans.
In his TikTok videos, he reminds me of Martin Short, and I have always loved Martin Short, so I was immediately endeared to him. And I love his longform videos. He's an absolute delight.
@Hellbane224 dear god! You're right! That does make him more endearing. 😀
I approve this message🙏🏻
The duality of man
Get you a man who can do both
I would probably watch a long form video like this for all 101 recipes in your cookbook.
Same!
Me too!
Agreed!
Yes!
Ditto I love watching long videos and it's always a plus when it's someone I like as much as Dylan
I would give anything for more of this long form vibe.. I absolutely adore this man
Dylan, not only are you hysterically funny, truly sincere and incredibly intelligent, but you also inspire and explain so I'm able to follow some of those very old recipes. Thank you for posting.
I truly honestly could watch hours and hours and HOURS of you talking and cooking. The cadence of how you talk is so mesmerizing and I wasn't bored for a second. The consideration for literally everything and everyone is beautiful. Thank you for this. I'll never actually cook it but thank you for it!
I agree!
For real, I never watch livestreams but I would deadass watch a livestream of this guy cooking in a HEARTBEAT
I love your videos and your cook book is terrific.
Please make more of these long form recipe deep dives. It's fascinating, and your delivery and even just your cadence are what make it so easily enjoyable. Just comfortable and delightful all around.
I second this! Your enthusiasm is infectious and I'm loving the longer videos!
+
Yes!!❤
Your use of language and
vocabulary are extremely refreshing! Not once did I hear the word 'like'... And you actually know how to put a sentence together.
I may have to buy your cookbook just to read it! I know it's not out yet, but I wish you would have made your book spiral-bound.... Just so it would lay flat. I know it's more expensive to do it that way, and many cook books have not been spiral-bound it's just a nice feature. ❤ I hope you go into many editions of your cookbook! 🥧🍴🇧🇸
Please make more long-form content! This video was so calming and interesting
I am just now finding your channel, and I want to say a wholehearted thank you. I work at a history museum where we bake a lot of historical recipes, and many of my coworkers have similar amounts of passion. We’re closed at the moment, and I haven’t been able to see them for a while, and listening to you talk through a historical recipe and explain various baking methods feels a little bit like a conversation with my coworkers.
Thank you
My dude I could sit there and listen to you go on for hours about the history of cooking. NEVER think none of us care. I love your Tik Toks/Shorts, but these long form videos (while obviously SIGNIFICANTLY more work) are an absolute gem.
So do I ❤
Agreed! I adore the chaotic fun energy in the shorts, but the calm, obvious intelligence, and education of the long form videos make them a delight of a different kind
Is anyone else's favorite part of these videos when his eyes get wide and he smirks at how amazed he is when something tastes much better than he expected?
B. Dylan Hollis, you are a true gem in this big world of CZcams.
And when he smiles, his ears perk up. It's how you KNOW the recipe turned out tasty lol!
@@mamaseesa3122 He looks just like my daughter at three… she would hold her hands up and say “ Dee lish us” so cute!
You can really see how passionate he is about baking when he does that.
A little tip: If you take a whole sheet of baking paper and clamp it into the springform pan, it will be easier. It won't slip when you pour in the batter and will stay smooth. Cut off any excess on the outside. Makes baking a little easier. Thank you for all your videos, I really enjoy them.
This is an amazing tip!
@@sandrandirika1068 THX
Hey Dylan, I’ve watched your CZcams and TikTok and I’ve been a fan for a while. Me and my lover watch you all the time. We always laugh and we use some of the silly things you call “Moo Juice, Floof Powder, and Eggies”. I know you’ll never see this and I don’t blame you. But I just wanted to say how much you made my day brighter and made cooking for me so much more fun. You helped me with a lot of my mental issues and I’ll be forever grateful. That I found your account and I’m thank full for all the smiles you bring me❤. Take care and keep making people smile.
Dylan: “I hope I’m not boring you with this deep dive…”
Me: OMG this is better than “Good Eats” with Alton Brown!
Seriously though, I missed the longer videos and this is great. I find recipe history/changes over time fascinating.
I would agree! He has some Alton Brown aspects to him but I love the historical take.
"Better" is a bold claim.. but certainly at least as good!
Better?
I would say on par with Good Eats. Alton Brown did have the advantage of a full production staff though, so Dylan here has my admiration for the work he puts in.
I hope you still follow Alton. His QQ livestreams are just so much fun.
@@SandrA-hr5zk Of course!
When is a streaming service going to pick him up for a cooking show named after his cookbook?! We would all watch the hell out of that! He's got such presence and knowledge. He would be great on a show!
This is my dream show
Right?! I'd watch the hell out of that, too, and pimp it out to everyone I know!
Food Network? CALL HIM!!!!
Right!!?
I got to know him on TikTok being more open than this. I was impressed that I went along and added him to all my other accounts. I love his recipes and his personality.
This might get lost in the comments but I'm putting it out there anyway: I vaguely remember something similar that a lady at my church used to make for potlucks that was SUPER similar to this. I *think* if I remember correctly and it's the same thing you would use saltines, mix it up into the walnuts and dates, then use that as a bottom layer with the merengue as a top.
She also always put it in a glass pie pan. Again, my memory is foggy, and it might not be the same thing, but it seems very similar.
YOU would NEVER, EVER bore me my lovely man! You are so charming and eloquent that I could watch you cook for hours. In fact, I have! ❤Got your book and I am delighted! Well done, I say!
This brings me back to the days when I would wait patiently for Alton Brown to release a Good Eats episode, not for the wacky characters but for the food history. The care that goes into the recipes, not to mention the research. This cinched it, I'm going to local bookstore in the morning and picking up a copy. Thank you, Dylan! The love and passion shows and is spreading to a new generation and even rekindled this old man's fire.
I love your enthusiasm, but you won't be able to find it anywhere tomorrow! The book doesn't release until July!
You can pre-order!!
He brought it back but it isn't the same 😔
Between Tasting History, B. Dylan Hollis, and Townsends, we're discovering a kind of trifecta of culinary tradition explorers
I would absolutely watch an entire TV season of hour-long episodes with Dylan doing deep-dives on recipes like this.
You and me both!! Someone at Food Network needs to give Dylan his own show, STAT!!
Me too!
OMG it's the trifecta of apoplectic Graham Kerr, Julia Child and Iron Chef! That would be a brilliant show!
@@skwerlmouseOoh, I loved watching The galloping gourmet!
I would if it is this quality. Not the quality brought by studios with music and crazy cut scenes.
Laid back Dylan is really quite a departure from his normal hyper self. Yet, still the king of quips and double entendres. I will get this book and give to my daughter and son who quite the bakers. Enjoyable as always. Thank you.
I love really old recipes, especially from old community cookbooks. A thing I learned from my great-grandmother's cooking notes for these old recipes: especially in the early 1900s, meringue was often whipped with baking powder for the acid in the mixture. The acid in the baking powder (either alum or cream of tartar, often) makes the water in the egg whites get very foamy to add more air. With most mixtures containing sodium compounds it's salty; it also adds a tiny bit of starch that makes the bubbles robust. In modern recipes, the effect is not really as important as it was 100 years ago in a meringue being whipped by hand.
You are too talented and have too much personality to squeeze into short form videos. The format of this video, the topic, the way you spoke about it, and just the food itself was all a work of art. WELL done with this! 🫰🏻I really hope you can see the potential in these long form videos on CZcams. Enjoyed every minute, and I’m so happy I found your channel through this video popping up on my feed
Amen hw nice all y say an so mour he is my man go do it God got y see not liy se under sell go m
I agree, he does very well with longer form content.
Agreed!!
Charisma level maxed
@@shannoncervantes2836 wtf did I just read?
This was... Interesting. You're so much less chaotic in these longer videos, and yet even without that heaping serving of gremlin energy and blind baking jokes of dubious taste, you're still lighthearted, passionate, joyous, and just generally a pleasure to watch and listen to. You're the vibe equivalent of a warm hug from an old friend. I look forward to the release of the cookbook as my mother and I both quite enjoy your shorter vids!
Enjoyed this immensely but will never make this.
Lol, the difference between long video Dylan and short video Dylan is like watching 2 different cooking vids and I am here for both! Joyful chaos!
Gremlin energy!
Rewatching this and it occurs to me. "Beating the egg yolks until lemon colored". You commented they were already that color. But that is modern factory-farm eggs. If fed properly or free-ranged those yolks would be a golden orange color.
Honestly speaking, its kind of nice to see someone have to use a foil tray in one of these videos, it happens sometimes but seeing someone use one on purpose feels great
A whole 40 minute video feels like a real treat. I love this.
I agree
100%
I just realised that this video was 40 mins after reading your comment
Dylan just casually referring to himself as a cracker is exactly why I’m here. 🤣♥️
Or a fruit😂
All of the innuendos and double entendres he casually throws around is one of my favorite aspects of his content lol
I really like this guy. He has a great sense of humor and unique British terminology which I find quite intriguing
I’m so glad I found your content. It was 4am, I couldn’t sleep, you came up in my recommended…I was crying from laughing so hard. I love the short vids, but seeing the long videos makes me so happy. I just LOVE watching people share something they’re super passionate about and being excited with them. I wasn’t bored at all!
You’re a delightful human being and I’m definitely gonna check out your cookbook! ❤
I would 100% watch an hour long video of him exploring recipe history and baking every iteration.
PLEASE collaborate with tasting history
He's the baker's Alton Brown, imho. I adore them both
I learned to love cooking/baking by watching Alton Brown over 20 years ago. Dylan brings back that sense of exploration, science, and utter joy. His delight is magnetic. Thanks so much for being you, buddy.
I would almost suggest the two of them do a joint project, but I’m just not sure the vibes would mesh. But both are GREATS in my book!!
You might enjoy Max Miller on yt then! He does "Tasting History"
Likewise, Alton came to my mind watching this. And Dylan, don't believe for a moment those science and history segments are boring.
@@samanthab3292 I’ll take a look😁
*I remember this show* but I can't remember the name... do you?
YES!! I totally put the empty egg(Y) shells back in the carton. I then crush them when dried and sprinkle into my yard as a soil conditioner. Dude your subtle quick one liners crack me up.
“But that was now and this was then..” 1:52 so much confusion in such a little sentence. Awesome
MY GOD. How the hell have I missed the fact that Dylan does long format videos? LOVE this man's zest for cooking.
IM YELLING AND PUMPING MY FISTS this is the content i needed 😭✨👏🏼👏🏼for real these long video are extremely informative, thought provoking, and entertaining!! I like watching them especially when I'm bored while doing cardio at the gym!
Me 2 😂
Yeah the shorts are pretty funny but a tad intense for the average foody.
He doesn’t do many.
This 40 minute experience has left me with a deep desire to hang out with Dylan in a relaxed setting and with an excellent good hug.
Hmm, how...incredibly specific yet maybe enjoyable.
I know right? I LOVE this guy, too cute for words, the world needs more Dylan Hollis
exactly
dylan and relax seems to be oxymoronic....this guy is wound tighter than a 2 dollar watch ( i mean this in only the most complementary way).
@@NoNameNoFace-rr7liPersonally I appreciate the energy, relaxed, yeah um NOPE...AGREED!
Honestly the clear love you have for the art and craft of cuisine is uplifting and wonderful to see- and I think there is huge value in the resurrection and re-invention of dishes that may have become forgotten in the passage of time, and styles of baking that have fallen out of use and won’t immediately come to the mind of most people.
Omg I LOVED this video. Not that you want to give away more of your recipes for free, but I very much hope you do more of these videos. So interesting and fun to watch. Your time in your videos and cookbook does not go unnoticed. Thank you ❤
No one here thinks you're baking history is boring. We are here for your knowledge and expertise 🥰
I love it 😻
I don't even eat sugar, or flour for that matter. I'm here for the humor and the passion for history.
He’s like one of those cool teachers that makes the lessons fun and rewards the kids with movies and pizza if they pass a quiz
Rewatching this, and I realized I would really enjoy a podcast where you talk about the history of baking and different baked goods.
Agreed! That's something I would enjoy as well
as bizarre as i feel watching dylan speak calmly and not make the entire video funny like on tiktok, this shit is so wholesome and as a professional baker i approve and absolutely loved just curling up and watching this. my love for vintage recipes is officially reignited
I've seen this guy's shorts and they're good fun and good for a chuckle. But this long-form content is...incredible. What a talented presenter. And what great research went into this work. Cool to see someone who has CLEARLY found their calling in life.
I had to laugh about seeing Dylan’s shorts. Picturing him prancing around in his underwear:)
Well said
Couldn't agree more. It's equal parts culinary history professor lecture (but in a fun way) and chatting with a friend while baking. It's so cozy and interesting
i think he did sugar for his videos, not drugs. hahaha
I came here to say the same thing. I just had to buy the book, too!
As a lover of etymology and language development, I deeply appreciate seeing how recipes develop over time, reflecting the culinary trends and cultures over time. It's fascinating!
I love Townsends as well. It's so much fun listening to them break down recipes from the 1800's. Written in the same manner, with the expectation that you know what they're talking about.
It IS. I want to see more of his deep dives I actually find it fascinating and very engaging.
@@SandrA-hr5zk Townsends is incredible!
@@SandrA-hr5zkYeah the Townsends & Glenn & Friends are both good for a bit of food history.
I’ve only seen your TikToks before this, and while I love the short, exciting videos (ADHD, of course), I love the way you’ve done this video!
You’ve got a gift of making things interesting and informative- I’m totally invested in the outcome of these recipes.
I know I'm kind of late to this, but I recently started to watch your short videos, and they were hilarious. Then I found your longer videos such as this one and they're even better. I love your dedication to keeping these recipes accessible to as many people's kitchens as possible by keeping the process as simple and low tech as you can. Recipes that call for expensive appliances are not useful to me. You explain the process concisely, and your enthusiasm comes through the camera like we're in the room with you. Love your jokes, too.
37:56 I like how it feels like Dylan is like sitting on my kitchen floor infront of my oven with me, comforting me about why my glass pan isn’t working 😂😂
Right? It took me years, YEARS, before I read an article somewhere-maybe "Cooks Illustrated." And do have any idea how many glass baking vessels my hubs and I received as wedding gifts? Forty years later I still have one or two. Sturdy little suckers. I feel like air should send them to Dylan, who would appreciate the nostalgia.
WE'RE SO PROUD OF YOU! And a 40 minute episode?! SUCH A DELIGHTFUL TREAT! Same as you, as always. ♥
Yeah. I didn't know this would be 40 minutes when I clicked but here we are. Lol. The only annoying thing were all the little 'I'm probably boring you with all this' comments. Like no, I'll sit here for 2 hours if you want to share more. Lol.
@@amandaday313 Exactly! PLEASE, DYLAN! If this is "boring", PUT US INTO A GIDDY COMA!
This is one of the VERY FEW channels I will rewatch every video for when I feel like enjoying such a mood lightener like this adorable man. His curiosity and joyous demeanor, and that silly and sassy sense of humor make it all the better.
Right? I was going to comment that this video was a delight to watch. This man is pure joy.
Dylan, your final version is exactly what I had hoped for from the beginning in terms of texture and flavour. Also, loved the deep dive, don't underestimate just how many people appreciate your efforts. Thanks so much for sharing. I do think I need your cookbook now!❤
Still love these longer videos, hoping there are more in the future!
I just LOVE your vocabulary and sentence structure. Even when you're not joking you're just super fun to listen to
I too love how he speaks. It's quite amazing how long he can speak without taking a breath.
@@Teresia12 And no "ums" all without sounding scripted or like he's reading. Impressive!
I feel like I'm watching someone's love and passion in a much more pure form than I'm used to on here. No production team, no phantom corporation floating in the wings, just someone who truly loves what they do. It's honestly really inspiring, and I deeply appreciate you.
Well put!
I LOVE this kind of video! Reminds me so much of my all time favorite cooking show- Good Eats with Alton Brown❤. He's mix of information and entertainment was always the best. I hope you make more extended videos like this one💗
Food for the gods is worded in a way that makes what it truly is incomprehensible, much like the concept of a god
I love how Dylan's all like, "I'm likely boring you to death" and really it's what we love! Also YES. I thought I was the only one who just put there egg shells back in the carton!
I put my shells back in the carton, as well. I don't want old egg smell possibly building up in my trash can as I use them.
I'd love for him to "bore us to death" with a 4, 6, 10 hour video with all the details he thinks we wouldn't want to hear.
Also, egg shells go back in the carton, definitely.
I second third fourth and fifth eggshells going back into the carton, and why not? 😏
I’d happily have sat here hearing him just talk for 40 minutes. He’s an excellent talker😊
I usually put them in my garbage disposal so it can be cleaned
I always thought it was a synonym for Ambrosia. That Nuts and Dates joke is perfect 😂
He said the nuts and dates thing so fast and with a straight face, I almost missed it 😂
Sneaking those double entendres from TikTok over to CZcams.
He's actually done an Ambrosia recipe on TikTok.
Love what you do. For anyone who doesn't know. That little "indentation" that holds your oven door open just an inch, is meant for broiling. It ensures the top of the food is broiled without allowing the rest of the oven to reach baking temperatures.
You sir deserve your own cooking show. I haven't been this entertained by a cook since Alton Brown. You make cooking fun again.
He should do a collab with Alton.
I'd watch a 3 hour video of just going down the rabbit hole for a recipe and trying a few of them. It's not at all boring because of how passionate he is about the whole process!
Agreed! I LOVE this level of investigation.
never underestimate how much fun it can be watching someone talk about their passion.
i need this guy to get a cooking show on these old recipes. i don't care if the episodes are almost an hour long, this is PEAK content to me. absolutely wonderful
god a cooking show that is slower paced and has a warm vibe that actually goes into the recipes history and creation
That's why I loved watching Alton Brown..he gave you a cooking show, a history lesson and a science experiment
Just the perfectly balanced combination of sincere interest and passion, confident knowledge and a gift for teaching. I love it
@@katteisace4563 Got to recommend Tasting History with Max Miller if something similar to this description is the aim, different energy to Dylan but also full of cool food history and cozy vibes
This man is magic and the sensitivity and depth in his eyes is so heart warming.
I like this video cause it shows B. is really interested in the history of the recipes and isn't JUST being funny. I hope he'll make more content like this.
HOLY COW I'm only used to 40 seconds of Dylan at a time. This is amazing! Please, more.
Amen ❤
Minutes :v
These longform videos are an absolute delight. I love hearing Dylan discuss the process; the passion for his craft just radiates off of him.
That book is so much fun, and I highly recommend everyone gets it.
If you didnt know you can run your egg white through a strainer to remove the mucus. Its pretty much only useful when you want a consistent color from cooking with beaten eggs but fun info.
FYI, if no one has answered yet, Cool Whip is mostly hydrogenated vegetable oil. There is a little milk in the regular fat stuff (because they also make a lite version) but it's essentially whipped margarine, sugar and vanilla.
Ahh, so mock cream.
I legit just thought it was an American whipped cream brand a lot of Americans were using 😅
Yep, I'm lactose intolerant, and as far as I can tell, cool whip has no milk
Fuck me, America sounds like an awful place to live based solely on that sentence.
I had no idea that it was mostly dairy free. :O
Is it just me or are there others who just love to hear Dylan speak? It's so soothing to hear old world finesse English casually interspersed between more modern language.
To me, the old world language sounds more musical and rhythmic combined with more contemporary familiar phrases. A symphony of sorts. If I may...❤
Lol I'm not here for the video I have it playing while I'm cleaning.
@@ablbelle8953 SACRILEGE!
@@ablbelle8953 wow that's a new one 🤣..at least this helps you clean...me I just listen and smile like an idiot for no reason 🤦♀️
he definitely hasn't a British accent though!
I read Alexader Dumas's dictionary of cuisine 2 decades ago, and it was such a good read of a really really old cookbook. He started at A, went through to z. I was going through chemo, not really wanting to eat, but enjoyed it immensely. I think you should give it a read. I lost my copy in a move. When I watch you, it reminds me of his pure joy of being a true
epicurian. Love your posts, please keep on doing what you are so good at. Now I have to go eat a banana. yours looked so good. (In literal sensce, not your insinuation
This man is the Adam savage of baking and I love it
In defense of the vague molasses candy recipe, in 1908, most people rarely ate store bought candy , or went to a restaurant. So you knew the basics of making all the things, you were just looking to read how Mable , down the road made her fantastic molasses candy or what all Gertrude put in that award winning banana cake. At least that is my theory
So true. Candy was once a rare treat you got on special occasions only. Most women had been cooking since they could walk so they knew how to make almost anything. They just wanted to know what secret ingredient that ribbon winning desert might have🤣🤣. My dad's dad actually worked for a candy maker and my father talks about his making all kinds of treats. His recipes were a pinch of this a touch of that🤣. Because you were going by experience. You knew what it should be like so you knew when it was the right amount.
This guy must be absolutely raking it in on tik tok which makes me really appreciate him taking the time to create a 40 minute, incredibly engaging CZcams episode. I love this. Thanks for spoiling us, Dylan!
TikTok doesn't pay a lot unless you're uber-popular
@@flygirl6048 yeah, the way to make money would be to get popular and then use your audience to sell a product (which he has done)
It’s unlikely that he’s getting paid for Tik Tok. He’s not American, and I know they don’t pay any Canadian content providers.
@@karenneill9109 He's not Canadian. He's from Bermuda. Not sure but last I saw (and it could be an older "short" on YT) he was attending school in America. Also, he has over 9.8M subscribers on TikTok and 1.9M on YT.
Forgot one: He appeared on Kelly Clarkson's show too.
Oh how I’ve missed you on you tube. So glad you have come back to amaze us with your unique education on cooking…..you are one of a kind. Bravo.
I just love how passionate this dude is for baking, and how well spoken. I'm not even a baker, but this is so enjoyable and wholesome to watch regardless
He also seems to know his food history, back when he was talking about how Graham crackers were all the rage back then.
😆😆😆Not all of his content is so wholesome, but he is always funny
*regardless
Anyone else want to watch him do different variations of baking throughout history. Cause I was enraptured the entire 40 minutes!
I would DEFINITELY watch it if he did a series like this. It’s so fascinating especially with the enthusiasm he brings!
ME TOO!!!!!
Me!!
I loved this video so much that i didn't realise it was 40 mins long.
It went by so fast as it was so enjoyable.
YES, please!
There's always Tasting History with Max Miller. He's not Dylan, but these vibes are similar.
This longer version of baking, with its "if it doesn't work this way, let's try this instead" method, is truly fun to watch, as well as educational! Don't get me wrong, your more animated shorts are enjoyable, but i do love this sit down version where we get to hear you explain in more detail what baking is all about.
On the point of glass pie pans, I have a clear one, a white one, and two metal ones. I find that my glass pie pan does well. I've never had a soggy bottom. ( ok, don't ask cuz I won't tell, just saying) But I will agree, that a tin pie pan will yield a more crispy crust.
I remember someone in my family leaving the egg shells in the cartons, but really never though much about it. Now, as I do my own cooking, I have chosen not to do that, but in hindsight it may save me from having to dump garbage outside as often!
I adore your videos, love listening to you talk, and always look forward to more. ( one of these days I WILL get your cookbook! I've seen it in stores!)
Keep doing what you do Dylan, and keep sharing your passion for baking!❤❤
Hi Dylan. For the Molasses Candy I think what it is saying is; for every cup of brown sugar you would add 1 TBSP molasses, 1/8 cup butter, and 1/8 tsp cream of tarter. Mix it all together and then boil till it gets to about around firm ball stage. Just before taking the pot off the heat you mix in 1 TBSP vanilla. Pour the mixture into buttered tins to cool down so you can handle it. That is when you start to pull it like taffy. This recipe to me sounds like it's instruction on how to make Molasses Taffy.
I love that you walked through your process for how you deciphered old recipes and work shopped them to work for as many people as possible. You're a great teacher!
That's what I thought as I was listening to the video. Why didn't I have this guy teaching me cooking when I was younger. I wouldn't hate baking probably at this point. Thanks to my mom I love cooking but baking forget it