I really must thank you all for your kind comments, I didn't expect this; being so different from my usual. I can't wait to do some more of these alongside the regular :)
Too bad tiktok's slowly eating away at youtube shorts. It used to be a good way to get rid of boredom before you actually think of something you want to do.
@@Fennetic well when they realize that you can get paid for the 60 second vids it’s obvious which one you can go for. Having a following on tic tok just makes it quicker.
I would say being not a baker is your biggest flex. It allows you to connect with the majority of the populace who are intimidated by all the other cooking RUclipsrs out there. It grounds everyone and gives them the idea that they can do it without the help of all the fancy kitchen equipment. Even seeing a normal kitchen adds to it.
It goes to prove how varied a performer is. I hope he continues both. Reading people say they just prefer the yelling even after seeing this video feels like they're saying they prefer him to be shallower. It's like, encourage the man to live and portray a wider range of emotion, *please!*
His tiktok voice is screeching at his ancestors for not knowing how to cook, his youtube voice is soothing and charming, someone you'd like to eat a chocolate potato cake with I love both voices
Margarine is a butter substitute made from vegetable oils, while Crisco is a popular brand of vegetable shortening. Shortening has no water in it, while margarine and butter are about 85% fat and 15% water.
@@BDylanHollis even in this video after saying that, you're so knowledgeable! have you done much baking? because most of the things you mention casually are things non-bakers wouldn't really know much about.
YES!!!! We (all of us) must protect and defend at all costs. 😂 Because he is someone special. Counting the days till the 27th and then hope I am looking at your cookbook in my hot little hands. 😊
plot twist: he is and is immortal. all the cookbooks are just the accumulation of the only thing he truly enjoys as he passes through the endless passage of time.
Him: "I'm Not a Cook, I'm Not a Baker" Also Him: proceeds to give give coherent instructions explaining the recipe and what methods works better than others
I love how chill you are on RUclips. You're hilarious when you're full throttle on TikTok, but here you feel so charming and charismatic without that too!
Fellow Brit here: 1) fanny is absolutely a funny word 2);I feel like he's the only person alive (or at least actively using the internet) with a mid-atlantic accent and I love it!
I am so curious about his accent - can you say more about what a mid Atlantic accent is and why the Bermuda flag makes sense? (Genuinely wondering, not trying to be an ass)
@@fosterfamily8235 not sure about the Bermuda flag bit BUT the mid-atlantic accent is that sort of old-time Hollywood accent where it was a very posh version of an American accent. I don't know how else to explain it, but it's midway between an American accent and English received pronunciation, hence "mid-atlantic".
Listen I appreciate the hilarity of the shorter, yelling version as much as anybody but this???? this was so pleasant... like a chill little sit down with a friend, listening to him chat about his hobby...so soothing and nice
Fun facts for those who dig through comments: the oven is “moderate” because this cookbook was written when gas stoves were still only a decade or so into common use! Many people would have still been using a wood fired oven, which doesn’t have temperature controls (but you can still gauge temperature ranges when you know what you are doing.) Slow/moderate/high as temperatures would have been understood by the original readers. Also, baking chocolate squares were 1oz by weight until the early 2010s when they switched to 1/2 oz squares. Personal note, I am fascinated by the way cooking changes with the advance of technology and the kinds of things one needs to know in order to use a recipe older than just a handful of decades. So impressed with Mr Hollis here! Looking forward to more of these videos.
The Baker's Chocolate brand goes back to the 1780s and pretty well dominated the home baking market-- Fanny was probably using that brand in her own kitchen. Their baking chocolate originally came in an 8-oz. box (now I think it's 4 oz.) containing 8 individually-wrapped squares that were molded with a groove in the middle, so you could chop them in half as necessary. (And I do mean "chop" not break-- those suckers were HARD.) When you see Fanny (or any 19th or 20th c. American cookbook) call for "a square of bitter chocolate," they're asking for a 1-oz. (28.35 g) piece of unsweetened (NOT bittersweet!) chocolate-- 99-100% cacao. (As a note, "fanny" also a cute way to refer to one's backside in the U.S.-- it's not considered vulgar or offensive. In the 19th/early 20th c. it was also a nickname for Frances, but it fell out of fashion quite some time ago.)
i'm not sure if dylan is from a part of the world where this is true but he may be referrering to how some places use fanny as a slang word for a woman's private area
@@donb7519 Yes, I recently learned about that for the UK! That's why I specified what the slang was in the U.S., because that's also where Fannie was from (I realized afterwards I'd spelled her name incorrectly-- just to confuse matters, there's also a confectioner in the U.S. that goes by Fanny Farmer).
In the early '90s, my college housemate's British friend came to visit, and she giggled with delight every time my boyfriend referred to his belt bag as a "fanny pack." She would goad him into saying it as often as possible.
When he commented about the square of chocolate, I was right there with you as I have a cookie recipe that asked for the same thing which was a little gear stopping when they made bars instead of 1 oz squares.
Somewhere online I'm sure there's a conversion formula for using cocoa and vegetable oil to replace the unsweetened chocolate, if all you happen to have is cocoa. Oh, I remember the Baker's chocolate squares!
It must have something to do with the fact that he’s also a JAZZ PIANIST! That’s right! There’s a video of him playing here on Facebook. Talk about your secret lives!
I’m almost 70 and absolutely LOVE ❤️ watching you Dylan. No weird agenda, no politics and a fantastic sense of humor. I think I’ll buy your cookbook! Tons of love from Alaska ❤
B. Dylan Hollis: there’s so many people that are so good at cooking, using fancy cameras, I just sit here and yell Me:...........but that’s what makes you so great
honestly the relative jank of your setup compared to most cooking channels adds to the charm of your videos. makes it feel like we're in someone's kitchen instead of a TV set of a kitchen.
I enjoy you in short form, but absolutely ADORE you in long form. The commenter who said you have the energy of a 10 year old, looks like a 20 year old, and dresses like a senior citizen is completely on point. My autistic 17 year old learned how to cook and bake watching your channel. We try the dead people recipes. No lie, he always yells "EGGY" when the eggs go in. Thank you for everything you do. Long forms tells us why, short form tells us HOW.
Fun fact: Crisco changed their formula in 2007 to reduce trans fats. As a result, anything in that 1940s cookbook will not turn out as intended without additional steps like adding other liquids or chilling.
Dude, as someone who's a serious hobby baker, this video is unusually fantastic. Your energy, clarity, and ability to communicate are all top notch. From someone that watches them and loves them, your production value is the ONLY thing separating you from the channel of America's Test Kitchen. That's how good this is.
That is very kind of you to say. I started baking on TikTok as a quirky joke, but it has slowly made me fall in love with the world of cookery. So this is really encouraging, thank you :)
@@BDylanHollis That's wonderful to hear! I'd like to warmly recommend Serious Eats and Kitchn for cookery resources that actually explain a lot of what's going on. It may make it easier to predict/explain why these recipes do what they do. I do warn you that with great knowledge comes the great desire to look at a terrible result and go "...I can fix this recipe.", but honestly? You seem like the type to enjoy doing that as much as I do.
You've brought back memories of my grandmother. She would bake it for us when we'd return to Butte, MT, each summer. Dad LOVED Potato Cake! Grandmother Ann died in 1963. When I became an adult I would bake a Potato Cake and Cornish Pasties for Christmas presents for my dad. Thanks for the memories.
“I’m not a baker, I just sit here and yell” he says as he calmly, clearly, and humorously explains his baking process Seriously this is a great video. I’d watch more of these. And I’m tempted to try making this cake now
Can we appreciate the history professor energy exuded from every pore of this video? He 100% would hitch a hip on the edge of his desk while explaining the importance of the War of 1812.
I had no idea hes been doing ghis for over 2 years. I've been watching him for just a few months. Now, I'm going back to find these older videos. He's great!
I consulted my 90 year old very stoic grandmother, and not only did she love your video it got quite the giggle out of her, and she informed me that a square of chocolate actually means a square inch of chocolate! She had me send her the recipe too. I hope you do make more of these long ones, I loved hearing your explanations for each step and why they worked.
Dylan has like the perfect mix of gleeful childish joy, probably depressed college student who copes with humor & a step dad who's slightly awkward around kids energy. With a sprinkle of chaos to top everything. I absolutely adore this man.
Dylan, you're gonna be popular on RUclips BECAUSE of the relaxed nature and no over-production, not in spite of it. The uniqueness of the recipes you have access to and the fact that you stick to it even if it'll be bad is the draw
its the way he understands the assignment 😌 like with youtube, he knows there is practically no time limit but with tiktok he has to grasp the viewer's attention the second they click into the video. was really taken back at how chill he seems to be here!! rlly love his narration and enjoying listening to him talking abt the beloved recipe
I'm an oldie in his late thirties so I'm kinda partial to the RUclips format, but the TikToks were insanely fun to watch. Bottom line is it's your channel, your TikTok, your content. Do whatever strikes your fancy; I'm like a ton of others who appreciate both formats.
This was absolutely delightful. The genuine humility and friendliness is like a ray of sunshine on the soul. I have never seen someone make the transition from short form to long-form videos so smoothly, and I am living for it! This is the type of person we NEED going viral, and I am so happy to see him continuing being just...well, a delight 😊
As soon as you said Fanny Farmer, I realized why this recipe works out so well. She's quite the famous cook/author. She's also one of the first proponents of using standardized measurements (like Cups, teaspoons, etc.) in recipes, switching away from the previous practice of things like "butter the size of an egg"
Who knew the guy who yells at cake ingredients on TikTok could make me feel as calm and safe as Bob Ross. I'd love it if you did more of these longform videos, this was a delight!
Thank you for putting your finger on it for me! He gives me Bob Ross vibes, just a really nice guy talking you through what can be a rather complex process, with a smattering of jokes. You can call the thiccc version a brownie.
The Horseman of the anti-apocalypse..... White Horse: Mr. Rogers (Steve and Fred are both valid.)=kindness, respect, caring for others Red Horse:Mr. Hollis= Creating and Nostalgia Black Horse: Bob Ross= Beauty, observation, nature Pale Horse: William Stanford Nye= exploration, learning, life. Who are yours?
You gotta be the Bob Ross of these cooking videos. So calm and soft spoken. A stark contrast to your tic toc. I just recently came across these RUclips videos, but I find them just as enjoyable.
I could listen to this man talk for hours without tiring. His shorts have a wonderful chaotic energy that gives me life, but in this video it shows more of the man himself, in a more natural environment without the 60 second restriction. And it's great. It's calming, it's easy to understand, and it's overall just a very different, very nice feeling.
This was actually nicer than I anticipated - outside the TikTok persona, you're very knowledgeable about baking and you're very charismatic - almost like a Max Miller but with a more narrow focus on early 20th century Americana. I hope you continue this series - not just with the TikTok recipes you'd care to do it with, but really any recipes from the old days that you might like to share; It's a disappointingly underexplored period of cooking
In all honesty, I love your videos for several reasons. Love the energy, and the way you present these recipes. It really shows how the people struggling through the Great Depression, the World Wars, etc found ways to feed their family regardless of everything going on in the world. One of my favorites you did as a short tic tock video, was the bacon fat/grease chocolate chip cookies. Fun fact: during World War 2, the housewives often saved the bacon fat in lieu of even having butter. They would even use it to butter the bread. These recipes that you share, are truly like you're digging up a time capsule with a bit of insight into what their lives were like a little bit, during those times. Thank you.
I am an old lady in my 70s and I lived through the 50s and 60s. My mom had lots of these cookbooks in her cupboard. A lot of them were free when you sent in your “box tops.” I really enjoy walking down memory lane with you. You are so fun and entertaining. And I enjoy your critique of both the good and the bad recipes. I grew up with every Jell-O recipe under the sun, and learned to hate it.
me too-- in 70s. My mother stayed with fruity Jellos and steered clear of those clear meat-filled or solid-salad gel mold concoctions. The orange Jello with shredded carrots and raisins "dessert" showed up often on our (Formica and chrome) table.
@@annetteswanson5514 For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, 1/4 cup sugar, and butter in bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until hedges are golden brown, 12 to 15 minutes. Cool on wire rack. 2 For the Filling: In 3 separate large bowls, whisk each box Jell-O with 1 1/2 cups boiling water until dissolved. Pour into 3 loaf pans or pie plates and refrigerate until set, about 4 hours. Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until gelatin is dissolved, 1 to 3 minutes. Slowly whisk in remaining pineapple juice. With electric stand mixer set on medium-high speed, whip cream, vanilla, salt, and remaining sugar until stiff peaks form, about 3 minutes. reduce speed to low and slowly add juice mixture until combined. Gently fold Jell-O cubes into cream mixture. Scrape into prepared pan and refrigerate until set, at least 4 hours or up to 2 days. Serve.
@@annetteswanson5514 GATHER YOUR INGREDIENTS ¾ cup (5¼ ounces) sugar 12 graham crackers, crushed to fine crumbs (about 1 1/2 cups) 5 tablespoons unsalted butter, melted and cooled slightly 3 (3-ounce) boxes Jell-O (2 red, such as Strawberry, and 1 blue, such as Berry Blue) 4 ½ cups boiling water ¾ cup pineapple juice 1 envelope unflavored gelatin 2 cups heavy cream 1 teaspoon vanilla extract ⅛ teaspoon salt
I have to reluctantly admit I loved my grandmother's lime jello salad (grated carrots and cabbage and crushed pineapple) topped with a bit of mayo. I also loved the strawberry jello dessert made with 2 c. Sour cream best in instead of cold water. You add sliced strawberries and pineapple tidbits. I add the pineapple juice before measuring sour cream to equal 1 C. Really refreshing.
This is everything I wanted mate, don’t let youtube intimidate you. You have such as easy retro style that makes me feel like I’ve dropped by with a ginger beer after a long shift. Keep a bar stool empty for us because we’ll definitely be dropping by again.
While I love CIMMANIM and EGGIE as much as the next person, I absolutely adore this format too. You're funny and entertaining, and getting more insight to the recipies in a calmer way is wonderful. Also your non-yelling voice is very pleasant to listen to.
Thanks Dylan for trying something new. I laugh hysterically at your TikToks, but I also enjoy your insights into how the ingredients and techniques work together to produce a particular result. Both styles are wonderful.
I get Martin Short vibes in both types of videos, but that's because Martin Short had a range that includes both hilariously shouty and whatever this is - kindly instructive? Also, loving how much historic gastronomy is taking off in video form. I also have a large collection of vintag cookbooks, which until recently no one was interested in. So happy to have people join me in my obsession!
This is the first time I have stumbled upon this guy, first video, didn't even see his tiktok, and yet 3 minutes in and I'm already thinking "this guy is friend shaped. Absolutely delightful." 🥺❤️
I love these videos, so yes PLEASE keep making them. Your camera quality is actually part of the charm. Its uncomplicated great visual quality, and it feels like when you sit your kid on the bench so they can watch you bake. As fun as it is to watch you "yell" out the instructions for a 30 or so second ticktok (which is highly entertaining), i very much enjoy your quieter humor in this format too. I do love that you keep in a couple of your idiosyncrasies from ticktok vids too (especially "eggies") so keep doing it your way. Love and support to you. Looking forward to your next RUclips video.
Joining into the chorus to say, yes please, more of these long vids please! Regarding production values, as long as I can see you clearly and hear you clearly that's pretty much all that's necessary. With something like this you really don't need whizz-bang special effects or Hollywood studio lighting or anything like that. The interesting, yummy recipes and your warm and fun personality are more than enough to keep your audience happy and loyally waiting for more!
I kept thinking that no, how could this fabulous of a person exist, and when you said Wyoming, I understood. You're just a fabulous figment of my imagination.
Get you a lad that can be loud and funny but also soft spoken and chill. Saw you on tumblr with the 7Up Jello cake and found your channel. Instant subscription.
Heck, I got a whole TikTok account because of that video! I couldn't stop laughing, because, as a Gen-Xer, I was subjected to some of these gelatinous oddities by the grandparent set (and all their friends from the Cribbage and Bridge Clubs) and I'm fairly sure I had that one in particular. It was a real craps shoot, navigating the jiggly end of the potluck table at the retirement center when visiting Grandma and Grandpa. Some were eldritch abominations invoked directly from the deepest infernal abyssal pits, while some were a hidden delight. There was no way to tell by looking. It gave me Jell-O trust issues. I love the stuff plain. I get Feelings and Memories when I see Things Suspended In There.
I love the energy you break to all of your videos and when ever I need cheering up or a good laugh, not just baking advice, I turn one on! I like your tik tok videos however I must admit, I absolutely love your RUclips videos! Please keep it up!
I’d watch religiously if you started making longer videos! Love your stuff! Your videos and the fact they you “aren’t a cook” reminds me of the Tasting history channel and he has had a lot of success so far! Keep up the work!
Again, Dylan is made for a Food Network show. He can do a quick pace version on Tiktok but can perform a mellow version of these forgotten recipes. Folks should check out his non-cooking videos. They're delightful.
Oh wow! You're in Wyoming! I adored the decade I go to live there... the magic of below zero weather, the wildlife and the super hearty folks.... will live in my heart forever! You're so fantastic, love all you put out, your love and passion for what you do is profoundly inspiring and a pure delight!
I'M OBSESSED!!! The modest kitchen. The energy. Ciminim. Eggies. Fun facts, the science. The mannerisms... omg. Just EVERYTHING!!! Please please please.... more and longer videos!
I’ve been a pastry chef for going on 30 years, and I’ve made or tasted some of the recipes you’ve done. I have to say I am thoroughly enjoying your shorts, but I’m glad you did this one in a long form. It intrigued me. I’m loving your commentary, and you often have me laughing out loud. “THIS IS A WAR CRIME!!” 😂🤣😂🤣
Made this for my dad's birthday. Only a sprinkle of clove powder, and pecans instead of walnuts, were the only changes I made. Everyone loved it! Thanks for sharing the recipe, and for all the entertainment you give along with them!
I'm Pennsylvania German and when I was growing up ( I'm 71) we made all kinds of things from left over mashed potatoes. I loved all of them! Especially when my father made the peanut butter pin wheels just like you've made. Good memories. Thanks.
I love this format. The slower, chiller mood makes it easier to keep up with and in turn the recipes appear more approachable for a first-time baker. As entertaining as watching you dump in your moo juice, 'nilla, and eggies in a bowl for 60 seconds is, I can actually see myself following along with these to make a cake out of potatoes and chocolate.
The enunciation is priceless. Had NO idea you were on RUclips, and am loving this!!!! The asides on TikTok make me laugh out loud, literally, but what you're doing here is beautiful.
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
I really must thank you all for your kind comments, I didn't expect this; being so different from my usual. I can't wait to do some more of these alongside the regular :)
That would be amazing, I really enjoyed this video :)
Can't wait! :)
You've got a gift! You're fun to watch! As a wife of a RUclipsr make stuff you care about and is fun for you!
babish collab. future.
More of this, also, more shouting?
TikToks: Absolute chaos and mayhem
RUclips: Calm and soothing and just good vibes
Too bad tiktok's slowly eating away at youtube shorts. It used to be a good way to get rid of boredom before you actually think of something you want to do.
@@Fennetic well when they realize that you can get paid for the 60 second vids it’s obvious which one you can go for. Having a following on tic tok just makes it quicker.
I mean that sums it up pretty well ngl
BUTTER GO BRRRRRRRRR
"The chaos is definitely still there" I say to myself as I watch the man just horf down a chunk of baking chocolate without even flinching
This guys can go from yelling at a potato cake to asmr about the same thing I love it
Yes
Yeah injoyed the different style
The obligatory "cimmanim" was still nice.
It’s so nice lol
It really is a beautiful thing. So much energy in the short clips and such a gentle explanation in this long video and i love it
"Moderate temperature is just dead people talk for 350°"
Such wonderful phrasing
I would say being not a baker is your biggest flex. It allows you to connect with the majority of the populace who are intimidated by all the other cooking RUclipsrs out there. It grounds everyone and gives them the idea that they can do it without the help of all the fancy kitchen equipment. Even seeing a normal kitchen adds to it.
Honestly, I am perfectly fine with both forms of the content. Both "big screamy" *and* "slow descriptive" give a good vibe in their own right.
It goes to prove how varied a performer is. I hope he continues both. Reading people say they just prefer the yelling even after seeing this video feels like they're saying they prefer him to be shallower.
It's like, encourage the man to live and portray a wider range of emotion, *please!*
Agreed
I am relieved to hear this, thank you most kindly :)
@@BDylanHollis do you plan on making piano covers or original pieces in the near future or is that not possible anymore?
@@BDylanHollis Do what you love, do it WITH love, and everyone that loves you and whatever you do will be here for you, my dude! ♥
I love it when pre-serum Steve Rogers teaches me to cook.
Those are really the exact same vibes i was getting
Oh my god yes thats perfect lmao
I keep seeing people say this, but Small Steve is only his appearance. Martin Short is WAY more accurate in tone and energy. lol
i agree with this statement through and through
I've yet to run into a vaguely German doctor to save me from my toothpick frame. I'm starting to worry D:
His tiktok voice is screeching at his ancestors for not knowing how to cook, his youtube voice is soothing and charming, someone you'd like to eat a chocolate potato cake with
I love both voices
Now that i do agree
I love how calm your presence is in the longer form videos. It feels like a mister rodgers meets baking moment and it’s so peaceful
I love this!
Yes!!!!
His videos like this give me Alton Brown ‘Good Eats’ vibes
Hi, I am from France and I would like to know what exactly is Crisco, and what difference with margerine ? thanks
Margarine is a butter substitute made from vegetable oils, while Crisco is a popular brand of vegetable shortening. Shortening has no water in it, while margarine and butter are about 85% fat and 15% water.
I absolutely adore this man. Has the energy of a 10 year old, looks like a 20 year old, and dresses like a senior citizen.
so... steve rodgers
Captain America if he went to that art school.
I need that AU, NOW!
And no-one know his (actual) age
So... Strong 11th Doctor vibes then.
@@stalelemonproduction He's our timeline's Steve Rogers
okay but him not being a chef or a baker and just a college student is actually the biggest twist of this video
Wait. DID PEOPLE ACTUALLY THINK I WAS A BAKER?
@@BDylanHollis yes, yes I did
Same 😂
@@BDylanHollis even in this video after saying that, you're so knowledgeable! have you done much baking? because most of the things you mention casually are things non-bakers wouldn't really know much about.
I thought you were thirty...
The wholesomeness transferred to RUclips. The chaos stayed on TikTok.
Good they can keep it
@@Nobody-yj8yq But I love the 60 seconds of chaos
@@iaxacs3801 Its DLC
We must protect this man at all costs. His content is a comfort in these strange and trying times. A comfort food for my soul.
Is he in danger??
YES!!!! We (all of us) must protect and defend at all costs. 😂 Because he is someone special. Counting the days till the 27th and then hope I am looking at your cookbook in my hot little hands. 😊
"A comfort food for my soul"
PERFECT analogy. Thank you
A genuinely delightful person in a deluge of cynicism and clickbait
I am hypnotized by his hair and energy ..... he plays piano very well (fact) and I think that he may also dance the lindy hop?
He legit seems like the nice young man our grandma's fell in love with before they never came back from the war
I agree, he seems so sweet 🥲
👏🏻👏🏻👏🏻👏🏻👏🏻
plot twist: he is and is immortal. all the cookbooks are just the accumulation of the only thing he truly enjoys as he passes through the endless passage of time.
That’s what i did
@@apblolol oh no he has lore now
Him: "I'm Not a Cook, I'm Not a Baker"
Also Him: proceeds to give give coherent instructions explaining the recipe and what methods works better than others
Underpromise, overdeliver, the hallmark of a smart guy.
I mean with experience you know some things
He’s not a cook. He’s not a baker. He’s a jazz pianist with too much power in his kitchen!
~~thats jazz baybey~~
I love how chill you are on RUclips. You're hilarious when you're full throttle on TikTok, but here you feel so charming and charismatic without that too!
Fellow Brit here:
1) fanny is absolutely a funny word
2);I feel like he's the only person alive (or at least actively using the internet) with a mid-atlantic accent and I love it!
I'm surprised by the Bermudan flag, but it makes sense!
I am so curious about his accent - can you say more about what a mid Atlantic accent is and why the Bermuda flag makes sense? (Genuinely wondering, not trying to be an ass)
Whenever I see an American talking about "sitting on your fanny", I try to picture just how that might work... like, saw horse as chair?
@@fosterfamily8235 not sure about the Bermuda flag bit BUT the mid-atlantic accent is that sort of old-time Hollywood accent where it was a very posh version of an American accent. I don't know how else to explain it, but it's midway between an American accent and English received pronunciation, hence "mid-atlantic".
@@amandajones8841 ikr 😂😂 I'd have to lean riiiiight over and definitely be straddling SOMETHING 🤣
Listen I appreciate the hilarity of the shorter, yelling version as much as anybody but this???? this was so pleasant... like a chill little sit down with a friend, listening to him chat about his hobby...so soothing and nice
THIS
Fun facts for those who dig through comments: the oven is “moderate” because this cookbook was written when gas stoves were still only a decade or so into common use! Many people would have still been using a wood fired oven, which doesn’t have temperature controls (but you can still gauge temperature ranges when you know what you are doing.) Slow/moderate/high as temperatures would have been understood by the original readers.
Also, baking chocolate squares were 1oz by weight until the early 2010s when they switched to 1/2 oz squares.
Personal note, I am fascinated by the way cooking changes with the advance of technology and the kinds of things one needs to know in order to use a recipe older than just a handful of decades. So impressed with Mr Hollis here! Looking forward to more of these videos.
I was going to mention a square of baking chocolate was an ounce, but I imagined that one of the 3000 comments before me got there first.
Dug through the comments to see (and appreciate) this
Oh, that makes sense. Thanks for the explanation. 😊
If you haven't already you should check out Glenn and friends - he does a weekly old cookbook show
The Baker's Chocolate brand goes back to the 1780s and pretty well dominated the home baking market-- Fanny was probably using that brand in her own kitchen.
Their baking chocolate originally came in an 8-oz. box (now I think it's 4 oz.) containing 8 individually-wrapped squares that were molded with a groove in the middle, so you could chop them in half as necessary. (And I do mean "chop" not break-- those suckers were HARD.)
When you see Fanny (or any 19th or 20th c. American cookbook) call for "a square of bitter chocolate," they're asking for a 1-oz. (28.35 g) piece of unsweetened (NOT bittersweet!) chocolate-- 99-100% cacao.
(As a note, "fanny" also a cute way to refer to one's backside in the U.S.-- it's not considered vulgar or offensive. In the 19th/early 20th c. it was also a nickname for Frances, but it fell out of fashion quite some time ago.)
i'm not sure if dylan is from a part of the world where this is true but he may be referrering to how some places use fanny as a slang word for a woman's private area
@@donb7519 Yes, I recently learned about that for the UK! That's why I specified what the slang was in the U.S., because that's also where Fannie was from (I realized afterwards I'd spelled her name incorrectly-- just to confuse matters, there's also a confectioner in the U.S. that goes by Fanny Farmer).
In the early '90s, my college housemate's British friend came to visit, and she giggled with delight every time my boyfriend referred to his belt bag as a "fanny pack." She would goad him into saying it as often as possible.
When he commented about the square of chocolate, I was right there with you as I have a cookie recipe that asked for the same thing which was a little gear stopping when they made bars instead of 1 oz squares.
Somewhere online I'm sure there's a conversion formula for using cocoa and vegetable oil to replace the unsweetened chocolate, if all you happen to have is cocoa.
Oh, I remember the Baker's chocolate squares!
Can we talk about how this man always has his outfits ON POINT
Is it weird that I wanna see him make a video of him choosing clothing and trying things on?
Yes we can.
It must have something to do with the fact that he’s also a JAZZ PIANIST!
That’s right! There’s a video of him playing here on Facebook.
Talk about your secret lives!
@@moremerry57 Yeah, he's a music student. Maybe grad, but still in school.
I like how serious he got when saying "I'm an overgrown child"
I’m almost 70 and absolutely LOVE ❤️ watching you Dylan. No weird agenda, no politics and a fantastic sense of humor. I think I’ll buy your cookbook! Tons of love from Alaska ❤
One word that stays in my mind whenever I hear his voice:
*CIMMANEM*
SUGA
May-naise
FIRE
Floofers
EGGY
B. Dylan Hollis: there’s so many people that are so good at cooking, using fancy cameras, I just sit here and yell
Me:...........but that’s what makes you so great
SIMONYHM!
Yes
@@Odb718 NUHTMEGH
His voice sounds quite nice when he isn't screaming though.
honestly the relative jank of your setup compared to most cooking channels adds to the charm of your videos. makes it feel like we're in someone's kitchen instead of a TV set of a kitchen.
I enjoy you in short form, but absolutely ADORE you in long form. The commenter who said you have the energy of a 10 year old, looks like a 20 year old, and dresses like a senior citizen is completely on point. My autistic 17 year old learned how to cook and bake watching your channel. We try the dead people recipes. No lie, he always yells "EGGY" when the eggs go in. Thank you for everything you do. Long forms tells us why, short form tells us HOW.
I’m the same when baking anything. I yell Eggies, ‘nilla, moo juice, floof powder/ floof soda 🤣😁
He is the kind of person who would let you cuddle for an hour and then all the sudden go “i must make a mayonnaise chocolate cake!”
Yes, please. More!
I'm there for the cuddling!
That is 100% a good thing!😊😋
I dont like how this starts off with cuddling and ends with mayo lmao
@@thelandofthecrimsonsun4582 technically it ends with cake, sooo...
Fun fact: Crisco changed their formula in 2007 to reduce trans fats. As a result, anything in that 1940s cookbook will not turn out as intended without additional steps like adding other liquids or chilling.
Dude, as someone who's a serious hobby baker, this video is unusually fantastic. Your energy, clarity, and ability to communicate are all top notch. From someone that watches them and loves them, your production value is the ONLY thing separating you from the channel of America's Test Kitchen. That's how good this is.
Well said!
That is very kind of you to say. I started baking on TikTok as a quirky joke, but it has slowly made me fall in love with the world of cookery. So this is really encouraging, thank you :)
@@BDylanHollis That's wonderful to hear! I'd like to warmly recommend Serious Eats and Kitchn for cookery resources that actually explain a lot of what's going on. It may make it easier to predict/explain why these recipes do what they do. I do warn you that with great knowledge comes the great desire to look at a terrible result and go "...I can fix this recipe.", but honestly? You seem like the type to enjoy doing that as much as I do.
I completely agree!
@@BDylanHollis Butter go brrrr!!!
You've brought back memories of my grandmother. She would bake it for us when we'd return to Butte, MT, each summer. Dad LOVED Potato Cake! Grandmother Ann died in 1963. When I became an adult I would bake a Potato Cake and Cornish Pasties for Christmas presents for my dad. Thanks for the memories.
“I’m not a baker, I just sit here and yell” he says as he calmly, clearly, and humorously explains his baking process
Seriously this is a great video. I’d watch more of these. And I’m tempted to try making this cake now
"I'm a TikToker, not a RUclipsr"
Well, you are now, cause this was amazing.
Please, absolutely do more of these.
I agree!!👍👍👍👍
In the wise words of some meme, "Both. Both is good."
I mean… you have a point. He has like, 1.28M subscribers now.
Can we appreciate the history professor energy exuded from every pore of this video? He 100% would hitch a hip on the edge of his desk while explaining the importance of the War of 1812.
Anton Ego meets the teacher from Dead Poets Society
And it would be thr highlight of tuesday and thursday for all of us
Fyi- says he is a college student (although I suspect graduate student)
@@Hekateras meets Adam savage
I had no idea hes been doing ghis for over 2 years. I've been watching him for just a few months. Now, I'm going back to find these older videos. He's great!
I consulted my 90 year old very stoic grandmother, and not only did she love your video it got quite the giggle out of her, and she informed me that a square of chocolate actually means a square inch of chocolate! She had me send her the recipe too. I hope you do make more of these long ones, I loved hearing your explanations for each step and why they worked.
Yeah, but a square inch is a area measurement, and not a volume measurement, so it's still inaccurate
@@spamspace6878 I know what you mean but their referring to squares of chocolate like surface area of a flat side of a Hersheys, not volumetric amount
He went from Gordon Ramsey of tiktok to Bob Ross of RUclips and I am SO HERE FOR THIS WHOLESOME CONTENT
This explanation is EXACTLY what I’ve been trying to articulate since I first saw Dylan’s RUclips videos!
This is the best comment here.
Yes!!
Fr
He’s still both which is even more amazing and wonderful 😍
I purchased Dylan’s cook book and there are so many great recipes. He’s right…this is probably the best recipe in the entire book. It’s delicious!
Answered my question, if it's in his cookbook
@@kristenwahlstrom5365 I'd say all the highlights are in there :D
God, the simultaneous old-fashioned gentleman and chaotic millennial energy is fantastic. John Mulaney vibes, but hotter.
and gayer
@@caseyleenb how is he gay?
Right 😂😂😂
Ossama Abdusalam he’s specifically stated that he’s gay in some of his videos
Definitely agree on the vibes he gives off, though if he’s a college student he might fall into the gen Z, not millennial generation
the impeccable vibes of both a sixteen year old kid and a sixty year old queen
Definitely a queen!
Dylan has like the perfect mix of gleeful childish joy, probably depressed college student who copes with humor & a step dad who's slightly awkward around kids energy. With a sprinkle of chaos to top everything.
I absolutely adore this man.
YES thank you this THIS is Dylan's vibe, as well as slight grandpa who will give you advice
Dylan, you're gonna be popular on RUclips BECAUSE of the relaxed nature and no over-production, not in spite of it. The uniqueness of the recipes you have access to and the fact that you stick to it even if it'll be bad is the draw
Yes, the mix of his eloquence and his sense of humor is pure authenticity!
yes I much prefer this format to the tiktok videos tbh
while your 'big screamy' clips are absolutely hilarious, this toned down long-form content is really, really enjoyable. i could watch this all day.
I also like the "gentles and ladymen" as greeting
He should do an audiobook
I too enjoy this!
With a little background music from the same era as the dish he happens to be making, this would be perfect!
@@beansprout9480 He's a Jazz student, so how about some of Ellington's more mellow compositions?
its the way he understands the assignment 😌 like with youtube, he knows there is practically no time limit but with tiktok he has to grasp the viewer's attention the second they click into the video. was really taken back at how chill he seems to be here!! rlly love his narration and enjoying listening to him talking abt the beloved recipe
“It’s digestible!” The most honest marketing from Crisco
I'm an oldie in his late thirties so I'm kinda partial to the RUclips format, but the TikToks were insanely fun to watch. Bottom line is it's your channel, your TikTok, your content. Do whatever strikes your fancy; I'm like a ton of others who appreciate both formats.
"I'm an overgrown child."
Ain't we all?
Also, love this format.
I guess figuratively and literally we all became overgrown children when adulthood hits
Am I the only one who's gonna thank the man for posting the recipe in the description? Yeah? Okay. THANK YOU.
YEA! THANK YOU DUDE
He even gave screenshot slides at the end of the video! So nice!
This man is an absolute joy to watch, so glad I came across these videos.
This was absolutely delightful. The genuine humility and friendliness is like a ray of sunshine on the soul. I have never seen someone make the transition from short form to long-form videos so smoothly, and I am living for it!
This is the type of person we NEED going viral, and I am so happy to see him continuing being just...well, a delight 😊
“Gentles and ladymen” just made me very happy for some reason 🥺
Right? I actually spent several minutes wondering if I could correct people that "actually, I am a gentle" whenever they call me a lady or ma'am.
I am going to be using this
As soon as you said Fanny Farmer, I realized why this recipe works out so well. She's quite the famous cook/author. She's also one of the first proponents of using standardized measurements (like Cups, teaspoons, etc.) in recipes, switching away from the previous practice of things like "butter the size of an egg"
Love that your videos are longer over here! I enjoy hearing some of the backstory on these old recipes too!
The fact that he already made it 6 times is proof enough that it's good.
Who knew the guy who yells at cake ingredients on TikTok could make me feel as calm and safe as Bob Ross. I'd love it if you did more of these longform videos, this was a delight!
Thank you for putting your finger on it for me! He gives me Bob Ross vibes, just a really nice guy talking you through what can be a rather complex process, with a smattering of jokes. You can call the thiccc version a brownie.
Bob Ross of vintage disaster
Now I kinda want to see someone making TikToks in Hollis's style, only with Bob Ross-esque paintings.
The Horseman of the anti-apocalypse.....
White Horse: Mr. Rogers (Steve and Fred are both valid.)=kindness, respect, caring for others
Red Horse:Mr. Hollis= Creating and Nostalgia
Black Horse: Bob Ross= Beauty, observation, nature
Pale Horse: William Stanford Nye= exploration, learning, life.
Who are yours?
"Aww, he didn't say -"
"CIMANIM!"
*life is complete*
Or FAAYYAAA
@@Milkybetrayal Try reading the entire comment before responding next time.
Omg I was thinking that as well XD
@@moose-mancer what did he say
I read this before I finished the video. Now I know what you mean. I agree 💯
You gotta be the Bob Ross of these cooking videos. So calm and soft spoken. A stark contrast to your tic toc. I just recently came across these RUclips videos, but I find them just as enjoyable.
I could listen to this man talk for hours without tiring. His shorts have a wonderful chaotic energy that gives me life, but in this video it shows more of the man himself, in a more natural environment without the 60 second restriction. And it's great. It's calming, it's easy to understand, and it's overall just a very different, very nice feeling.
This was actually nicer than I anticipated - outside the TikTok persona, you're very knowledgeable about baking and you're very charismatic - almost like a Max Miller but with a more narrow focus on early 20th century Americana.
I hope you continue this series - not just with the TikTok recipes you'd care to do it with, but really any recipes from the old days that you might like to share; It's a disappointingly underexplored period of cooking
Now that's a team-up I'd love to see - Dylan and Max cooking together.
@@DrGaellon I KNOW I'M A MONTH OR SO LATE BUT YES
WE NEED THAT
God I wish we could tag other creators because that sounds like a collab I'd pay to see
Who ever ruins the 888 likes... I despise you
Holy s**t YES PLEASE DYLAN AND MAX TEAM UP FTW!
Ahem. I mean yes, I approve of that notion most highly.
he speaks like a Brit that’s been in the States so long they’ve lost their accent completely!
Oh my g*d yes!
That's Bermuda.
@@Panda6459 did you just censor the word "god"?
@@hendrixhotel some people in the past have yelled at me for saying it on the internet so I censor it
@@Panda6459 soon you are gonna run out of words to say 😂 don't let 'em dictate what word you can use, plus it's not even a derogatory term
In all honesty, I love your videos for several reasons. Love the energy, and the way you present these recipes. It really shows how the people struggling through the Great Depression, the World Wars, etc found ways to feed their family regardless of everything going on in the world. One of my favorites you did as a short tic tock video, was the bacon fat/grease chocolate chip cookies. Fun fact: during World War 2, the housewives often saved the bacon fat in lieu of even having butter. They would even use it to butter the bread. These recipes that you share, are truly like you're digging up a time capsule with a bit of insight into what their lives were like a little bit, during those times. Thank you.
I am an old lady in my 70s and I lived through the 50s and 60s. My mom had lots of these cookbooks in her cupboard. A lot of them were free when you sent in your “box tops.” I really enjoy walking down memory lane with you. You are so fun and entertaining. And I enjoy your critique of both the good and the bad recipes. I grew up with every Jell-O recipe under the sun, and learned to hate it.
me too-- in 70s. My mother stayed with fruity Jellos and steered clear of those clear meat-filled or solid-salad gel mold concoctions. The orange Jello with shredded carrots and raisins "dessert" showed up often on our (Formica and chrome) table.
My mom always made broken glass torte with the Jell-O's. We all loved it. Now I can't remember how to make it anymore 😅❤
@@annetteswanson5514 For the Crust: Adjust oven rack to middle position and heat oven to 325 degrees. Stir cracker crumbs, 1/4 cup sugar, and butter in bowl until crumbs resemble wet sand. Press into bottom of 9-inch springform pan and bake until hedges are golden brown, 12 to 15 minutes. Cool on wire rack.
2
For the Filling: In 3 separate large bowls, whisk each box Jell-O with 1 1/2 cups boiling water until dissolved. Pour into 3 loaf pans or pie plates and refrigerate until set, about 4 hours. Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled. Combine 1/4 cup pineapple juice and unflavored gelatin in bowl. Microwave, stirring occasionally, until gelatin is dissolved, 1 to 3 minutes. Slowly whisk in remaining pineapple juice. With electric stand mixer set on medium-high speed, whip cream, vanilla, salt, and remaining sugar until stiff peaks form, about 3 minutes. reduce speed to low and slowly add juice mixture until combined. Gently fold Jell-O cubes into cream mixture. Scrape into prepared pan and refrigerate until set, at least 4 hours or up to 2 days. Serve.
@@annetteswanson5514 GATHER YOUR INGREDIENTS
¾ cup (5¼ ounces) sugar
12 graham crackers, crushed to fine crumbs (about 1 1/2 cups)
5 tablespoons unsalted butter, melted and cooled slightly
3 (3-ounce) boxes Jell-O (2 red, such as Strawberry, and 1 blue, such as Berry Blue)
4 ½ cups boiling water
¾ cup pineapple juice
1 envelope unflavored gelatin
2 cups heavy cream
1 teaspoon vanilla extract
⅛ teaspoon salt
I have to reluctantly admit I loved my grandmother's lime jello salad (grated carrots and cabbage and crushed pineapple) topped with a bit of mayo. I also loved the strawberry jello dessert made with 2 c. Sour cream best in instead of cold water. You add sliced strawberries and pineapple tidbits. I add the pineapple juice before measuring sour cream to equal 1 C. Really refreshing.
This is everything I wanted mate, don’t let youtube intimidate you. You have such as easy retro style that makes me feel like I’ve dropped by with a ginger beer after a long shift. Keep a bar stool empty for us because we’ll definitely be dropping by again.
I'm not going to lie, I would absolutely watch you do a cooking show.
Only problem: producers and sponsors. They’d try and “fix” this *perfect* setup.
Absolutely my favorite cook/baker/entertainer on RUclips. Thanks B. Dylan Hollis.
While I love CIMMANIM and EGGIE as much as the next person, I absolutely adore this format too. You're funny and entertaining, and getting more insight to the recipies in a calmer way is wonderful. Also your non-yelling voice is very pleasant to listen to.
The fame is not because you make the recipes, it is you being you that makes these videos fantastic!
SO TRUE!! LOVE HiS PERSONALITY!!! Off the Zachary’s!!😍🙌🙌👍👍😅😅🎁🥰
Agree
So well said! It's his magical charisma!
The seriousness with which he says " I'm an overgrown child." Love it
Our country is POPULATED w/overgrown children.
WHY can’t they be intelligent, charming, interesting, and well spoken like he?!?
@@moremerry57 it's because of his intelligence he's capable of admitting to being an overgrown child.
I heard 1912 I immediately thought about the fact that this could have been served on the titanic
That would explain some things...
I still come back to Dylan's longer-form videos, they are a huge source of comfort content to me and I hope he makes more sometime.
Him: "I'm not a cook"
Also him: cooks and explains everything he does and why he does it like a chef does
ikr
Honestly I love your dual “cooking chillout” and “screaming cooking goblin” energies and I humbly request that you never ever change.
As a fellow collector of vintage cookbooks, I'm totally here for your content Dylan! Love you on both platforms!
Thanks Dylan for trying something new. I laugh hysterically at your TikToks, but I also enjoy your insights into how the ingredients and techniques work together to produce a particular result. Both styles are wonderful.
No word of a lie, if Doctor Who ever wants an American styled throw-back of David Tennant, I vote B. Dylan Hollis.
I get Martin Short vibes in both types of videos, but that's because Martin Short had a range that includes both hilariously shouty and whatever this is - kindly instructive?
Also, loving how much historic gastronomy is taking off in video form. I also have a large collection of vintag cookbooks, which until recently no one was interested in. So happy to have people join me in my obsession!
At first i was shocked at how bloody well David Tennant had aged...
Yes please it would be so cute
@@lillianlasher7157 David Tennant and Martin Short had a secret love child = Dylan. ❤
I keep seeing Steve Rogers before he became Captain America.
This is the first time I have stumbled upon this guy, first video, didn't even see his tiktok, and yet 3 minutes in and I'm already thinking "this guy is friend shaped. Absolutely delightful." 🥺❤️
the lower energy is so calming compared to the fun high energy of the tiktoks - no matter what you're a fantastic person to watch cook 😳
I love these videos, so yes PLEASE keep making them.
Your camera quality is actually part of the charm. Its uncomplicated great visual quality, and it feels like when you sit your kid on the bench so they can watch you bake.
As fun as it is to watch you "yell" out the instructions for a 30 or so second ticktok (which is highly entertaining), i very much enjoy your quieter humor in this format too. I do love that you keep in a couple of your idiosyncrasies from ticktok vids too (especially "eggies") so keep doing it your way.
Love and support to you. Looking forward to your next RUclips video.
Joining into the chorus to say, yes please, more of these long vids please!
Regarding production values, as long as I can see you clearly and hear you clearly that's pretty much all that's necessary. With something like this you really don't need whizz-bang special effects or Hollywood studio lighting or anything like that. The interesting, yummy recipes and your warm and fun personality are more than enough to keep your audience happy and loyally waiting for more!
I kept thinking that no, how could this fabulous of a person exist, and when you said Wyoming, I understood. You're just a fabulous figment of my imagination.
Lol this is actually so cool for me, this state never gets cool rep so like, this is just amazing to me
He's also from Bermuda
Get you a lad that can be loud and funny but also soft spoken and chill. Saw you on tumblr with the 7Up Jello cake and found your channel. Instant subscription.
Heck, I got a whole TikTok account because of that video! I couldn't stop laughing, because, as a Gen-Xer, I was subjected to some of these gelatinous oddities by the grandparent set (and all their friends from the Cribbage and Bridge Clubs) and I'm fairly sure I had that one in particular. It was a real craps shoot, navigating the jiggly end of the potluck table at the retirement center when visiting Grandma and Grandpa. Some were eldritch abominations invoked directly from the deepest infernal abyssal pits, while some were a hidden delight. There was no way to tell by looking. It gave me Jell-O trust issues. I love the stuff plain. I get Feelings and Memories when I see Things Suspended In There.
@@chemicalmayfly5932 Have you ever considered writing?
I love the energy you break to all of your videos and when ever I need cheering up or a good laugh, not just baking advice, I turn one on! I like your tik tok videos however I must admit, I absolutely love your RUclips videos! Please keep it up!
You're like a quirky boyfriend and a wholesome grandpa wrapped into one adorable being
And please keep doing both formats! They're both fantastic!
Yes 🥺
I’d watch religiously if you started making longer videos! Love your stuff! Your videos and the fact they you “aren’t a cook” reminds me of the Tasting history channel and he has had a lot of success so far! Keep up the work!
Again, Dylan is made for a Food Network show. He can do a quick pace version on Tiktok but can perform a mellow version of these forgotten recipes. Folks should check out his non-cooking videos. They're delightful.
I think hes a robot built for baking
Oh wow! You're in Wyoming! I adored the decade I go to live there... the magic of below zero weather, the wildlife and the super hearty folks.... will live in my heart forever! You're so fantastic, love all you put out, your love and passion for what you do is profoundly inspiring and a pure delight!
OMG A FULL LENGTH VIDEO, you just made my whole morning
"I just sit here and yell" And we all love it, beloved Baking Twink
I'M OBSESSED!!! The modest kitchen. The energy. Ciminim. Eggies. Fun facts, the science. The mannerisms... omg. Just EVERYTHING!!!
Please please please.... more and longer videos!
So am I ... been watching all his tik-toks ... i find myself laughing out loud at 3 am in my apartment ... I love him💖
I’ve been a pastry chef for going on 30 years, and I’ve made or tasted some of the recipes you’ve done.
I have to say I am thoroughly enjoying your shorts, but I’m glad you did this one in a long form. It intrigued me.
I’m loving your commentary, and you often have me laughing out loud. “THIS IS A WAR CRIME!!” 😂🤣😂🤣
I’m really glad you have longer (less manic) videos for those of us who still have longer attention spans.
The short videos are hilarious but this longer calmer ones are a delight. I'd love more of them, please.
Made this for my dad's birthday. Only a sprinkle of clove powder, and pecans instead of walnuts, were the only changes I made. Everyone loved it! Thanks for sharing the recipe, and for all the entertainment you give along with them!
I imagine if Chris Evans and David Tennant had a child this is what would come out
Good shout !!! 👏🏻👏🏻😜
This is it. This is what I saw but couldn’t describe. Thank you for this uwu
True
Little bit of Martin Short in there too
He's like a sarcastic, snarky pre-serum Steve Roger. So yes, totally!
I'm Pennsylvania German and when I was growing up ( I'm 71) we made all kinds of things from left over mashed potatoes. I loved all of them! Especially when my father made the peanut butter pin wheels just like you've made. Good memories. Thanks.
"I'm not a chef or baker" *proceeds to give expert, professional advice on how to bake*
I'm a hospital cook, and I felt like an idiot when he was talking about overmixing the batter making too dense a cake.
Ye I was like excuse me what
Chef Gusteau always said anyone can cook.
@@DarkenedDawn your.not wrong
"Anyone can't be a great cook, but a great cook can come from anywhere." -Ego.
I love this format. The slower, chiller mood makes it easier to keep up with and in turn the recipes appear more approachable for a first-time baker. As entertaining as watching you dump in your moo juice, 'nilla, and eggies in a bowl for 60 seconds is, I can actually see myself following along with these to make a cake out of potatoes and chocolate.
Don't forget the floof powder!
I completely agree. I wish he would do one recipe a month. I love the 60 seconds, but I also really enjoyed this.
Buy his book
True, this is easier to follow, but the high-energy louder shorts are a lot of fun.
Keep doing both, I say!
I do love the fact that he said “eggies” quite calmly… and I also love the classic “eggy” yell.. I love it all…
The enunciation is priceless. Had NO idea you were on RUclips, and am loving this!!!! The asides on TikTok make me laugh out loud, literally, but what you're doing here is beautiful.
It is rare to see someone who can seamlessly transition between two mediums, but I enjoyed both presentations.