RUclips! At it again... Over the last few weeks RUclips has implemented some back end changes on a few 'Test' channels; and unfortunately this cooking channel is one of them. The new 'Features' have caused glitches in the uploads, and a bit of instability. When this video was released yesterday it had a couple of glitches; but by late afternoon some viewers were reporting that the screen went green and only the audio was available. Over the last 24 hours I've re-uploaded this video 8 times trying to get one that was stable and without glitches. I think I've finally got it? But there will be no closed captions for a while, since it looks like the CC and the Ai generated audio is causing the trouble.
RUclips has been driving us nuts recently. We have selected English as our language. For some reason, most of the ads they are showing to us these days are in French. Unfortunately I don't speak French, so the ads are just annoying. I don't imagine the advertisers would be thrilled about wasting their money.
I'm glad you posted this. I was one o those that had a green screen and couldn't figure out what was wrong. I came back today to rewatched it and everything was fine.
@@deedoublejay The problem is he actually calls it out directly during the videos and people still comment ignorantly. So it's not like they would actually watch it if they aren't paying attention to the main video.
Am I the only one that looks for Glenn's happy dance and when not seeing it, you automatically KNOW that it's not quiiiiite right....?? Thanks for another wonderful visit with you, Glenn.
Thanks for the reupload. Your channel seems to be getting hit especially bad with RUclips's latest round of transcoding issues. Glad to see you are taking the time to give us a fully viewable episode (though sorry that you have to expend the extra time to fix a problem on their end of things.)
RUclips is doing something crazy. I can no longer queue up a series of videos and delete them as I watch them. And your video today is the 1st one I've been able to comment on without replying to someone. And they best part is RUclips has no customer service to find out why. Love your channel
I'm finding many companies no longer have customer service. Problems with microsoft office -- can't get your apps? Too bad for you because there's no way to contact anyone.
Love the reactions at the end. Would also enjoy seeing you make this one again as a real bread pudding to see if it makes for a better dessert experience.
@@gregmeyer5114 Good idea -- or espresso powder. And maybe some cocoa powder (unsweetened). I'm wondering if this could be enhanced and then I could use it for Passover with matzoh meal (basically crumbled matzohs) instead of bread crumbs). It would be far easier than a lot of Passover baking recipes.
Admittedly I listen more then watch anyway, since, you know, recipe and cooking, but I still watched again. Always appreciate the professionalism Glen! Hope you and yours are having a good holiday season
Coming here after Glen's square rant to say that in Australia, in my experience at least, baking/cooking chocolate is just in the same basic shape as eating chocolate, and from my dusty recollection (I moved to Finland 2 years ago), there's no "4 squares = whatever measurement" thing on the package. If you get a direction like "2 squares", you're stuffed! I've often counted how many squares/rows are in the bar and then divided it to work out exactly how many grams each square or row is, as recipes usually specify the chocolate amount in grams and sometimes you couldn't be bothered getting the scale out or you don't have one. Baking in Finland is similar - you just get a gram measurement of chocolate. But now if I'm cooking some old US recipe for whatever reason, I'll know how to do the conversion, so thanks Glen!
I feel bad you have to keep uploading due to RUclips's issues. Either way I've been making sure to fully re watch and like. You two are great, and don't deserve to be penalized. Keep 'em coming. ❤
This looks like it's moist but dense and possibly dry. My mom was a fantastic cook. Ahead of the times. Mom made a chocolate Pudding cake (in the 50s) she topped it with toasted meringue. If we wanted mom also let use pour softened vanilla ice cream. It was sooooooo good. Back in the good Ole days.❤
'Our product is good for every need!' This is a stretch for using stale bread. I would prefer a cornstarch or arrowroot-based pudding with a similar topping added at serving time.
Glen, Thank you so much for fixing this so I could see it in its entirety. I can relate to your lack of enthusiasm with the final product. I really don't like chocolate pudding or any pudding, nor am I so fond of bread pudding either. Since the chocolate was somewhat muted as well, there wasn't much I would like about it. Oh well. Things must have been different back in the 20's. Looking forward to a better rendition from you in the future. Thanks for all your efforts! - Marilyn
I watched it again. One change I would potentially make with this is instead of using vanilla in the topping using an orange liquor. That could provide an interesting flavor combination, a little citrus orange with the chocolate.
Interesting recipe. I would definitely increase the chocolate and/or maybe bake it in a Bain Marie (water bath). The term “pudding” here might be a descendant of British puddings (eg sticky pudding) because it’s not exactly a “custard” nor is it what we in the US came to know as “pudding” (a custard type of sweet cooked on the stovetop).
That seems more an old English "pudding" that is made with bread crumbs but not a pudding as we know it today. They often served their puddings with a sauce.
Thank you for re-uploading the video but what a shame your channel is one of the 'Test' channels. After truly seeing it now I'm pretty sure I won't be trying this recipe, haha. However when you did the flip through of the book that vegetarian loaf recipe looked promising. I have a hunch it would have a similar texture and make a passable meatloaf substitute so long as there was some nice gravy or other sauce to go along with it.
Just in time, I literally just watched the green version and gave up. I noticed I could see the vid on the preview scrubber but the actual video window was green for half the time
I wouldn't try it as is, given what Glen and Julie said, but am interested in experimenting. I could halve the recipe so if it's not great, I wouldn't waste too much.
Perhaps add another square/ounce of chocolate and another egg for a more custard like texture? Edit - Does the term pudding just mean 'dessert' in the classic English definition as opposed to our North American sentiments on Pudding?
as to your comment about it being better with bigger chunks of 'bread'. Most likely the baker would simply have smashed up leftover breakfast toast, and those crumbs would certainly have been larger than what you used.
I'm curious: Do you think the texture would be different if you melted the chocolate in the scalded milk (ganache style) before stirring it into the breadcrumbs?
Thanks for the effort, a little hard of hearing so I'll just turn the volume up and slow the speed to95% for areas that I struggle to hear a specific word.
phew reload worked and no green screen. Great to watch rather than just listen especially for the verdict at the end. Very odd idea using toasted breadcrumbs in this way. I have never come across this before and will not be trying.
Hello Glenn. Few years ago you posted the video for a Chicken Cordon Bleu Recipe. But unfortunately I cannot find the video anymore. What happened to it? Can I have a link to that video please?
Don't many of us hear various notifications from our devices or warning symbols on our dashboard and not have the slightest idea what these electronics are communicating?
You Tube has fouled up commenting, too. As I type this, the letters are in black---I can barely see them. When I hit "comment", they'll be there in white as they should be. YT drives me nuts!!
So, did you toast bread and grind it to crumbs, or did you put bread crumbs on a tray and toast them in the oven? Or maybe you can buy toasted bread crumbs in Canada? Enquiring minds want to know.
Hey Glen, So exactly what was so off putting with the texture or the pudding? From the recipe it looked like a type of bread pudding or I thought it might resemble a British type pudding. It seemed like it would be good regardless.And it did look like it could use another ounce or 2 of chocolate.
If you ever run out of new recipes there’s an opportunity to go back and recreate the ones you didn’t enjoy. Having tasted that what would you do differently?
@@JJAndmax The "It's" on the cover is meant to be a possessive, so it should be "Its" without the apostrophe. This may seem like a nitpick, but on the cover of a professional publication it's rare.
@@charlesinsandiego2537 Oh! I see! When I read your comment I was looking on the packaging - the chocolate etc. I zoomed in on the cover and I'm still not sure whether that is an apostrophe, because it lines up with one of the dashes on the tartan print design. The kerning is awkward if it's supposed to be an apostrophe. Maybe the printers weren't 100% sure, so they just squashed in that slightly heavier dash to cover both possibilities.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
RUclips! At it again... Over the last few weeks RUclips has implemented some back end changes on a few 'Test' channels; and unfortunately this cooking channel is one of them. The new 'Features' have caused glitches in the uploads, and a bit of instability. When this video was released yesterday it had a couple of glitches; but by late afternoon some viewers were reporting that the screen went green and only the audio was available.
Over the last 24 hours I've re-uploaded this video 8 times trying to get one that was stable and without glitches.
I think I've finally got it? But there will be no closed captions for a while, since it looks like the CC and the Ai generated audio is causing the trouble.
Thank you Glen
Thank you Glen. Yes I got green screen half way yesterday afternoon.
Thank you for explaining. I thought it was my browser that was doing that.
RUclips has been driving us nuts recently. We have selected English as our language. For some reason, most of the ads they are showing to us these days are in French. Unfortunately I don't speak French, so the ads are just annoying. I don't imagine the advertisers would be thrilled about wasting their money.
I'm glad you posted this. I was one o those that had a green screen and couldn't figure out what was wrong. I came back today to rewatched it and everything was fine.
Watched again to get an extra dose of the chocolate square dialog.
Glen should really make a short about that and just link it to every video he uses chocolate squares.
Fascinating ❤
Drinking hot chocolate made with raw cacao powder & milk - yum
@@deedoublejay The problem is he actually calls it out directly during the videos and people still comment ignorantly. So it's not like they would actually watch it if they aren't paying attention to the main video.
But was that extra dose 1oz?
Am I the only one that looks for Glenn's happy dance and when not seeing it, you automatically KNOW that it's not quiiiiite right....?? Thanks for another wonderful visit with you, Glenn.
I love Glenn's happy dance! ❤🕺
Ha! Me too. No happy dance means nah, don't make this one!
Yep, I said to my wife: "He's not dancing."
Thanks for the reupload. Your channel seems to be getting hit especially bad with RUclips's latest round of transcoding issues. Glad to see you are taking the time to give us a fully viewable episode (though sorry that you have to expend the extra time to fix a problem on their end of things.)
I saw it happen on several channels Sunday.
Re-upload = mandatory re-watch!
I got lucky and saw it early in the day before the glitches got too bad but here is a re-watch a comment and a like to help with the algorithm.
RUclips is doing something crazy. I can no longer queue up a series of videos and delete them as I watch them. And your video today is the 1st one I've been able to comment on without replying to someone. And they best part is RUclips has no customer service to find out why. Love your channel
Yeah. It's super annoying. I like to watch and listen while doing prep and queueing makes it so I don't have to touch my device.
I am watching another demonetisation appeal saga in real time now, and looks like RUclips's customer support currently is fubared more than usual
I'm finding many companies no longer have customer service. Problems with microsoft office -- can't get your apps? Too bad for you because there's no way to contact anyone.
Love the reactions at the end. Would also enjoy seeing you make this one again as a real bread pudding to see if it makes for a better dessert experience.
and maybe put more chocolate in it.
@TamarLitvot thinking maybe instant coffee as I've seen that in some recipes to enhance the chocolate flavor.
@@gregmeyer5114 Good idea -- or espresso powder. And maybe some cocoa powder (unsweetened). I'm wondering if this could be enhanced and then I could use it for Passover with matzoh meal (basically crumbled matzohs) instead of bread crumbs). It would be far easier than a lot of Passover baking recipes.
Admittedly I listen more then watch anyway, since, you know, recipe and cooking, but I still watched again. Always appreciate the professionalism Glen! Hope you and yours are having a good holiday season
Coming here after Glen's square rant to say that in Australia, in my experience at least, baking/cooking chocolate is just in the same basic shape as eating chocolate, and from my dusty recollection (I moved to Finland 2 years ago), there's no "4 squares = whatever measurement" thing on the package. If you get a direction like "2 squares", you're stuffed! I've often counted how many squares/rows are in the bar and then divided it to work out exactly how many grams each square or row is, as recipes usually specify the chocolate amount in grams and sometimes you couldn't be bothered getting the scale out or you don't have one. Baking in Finland is similar - you just get a gram measurement of chocolate. But now if I'm cooking some old US recipe for whatever reason, I'll know how to do the conversion, so thanks Glen!
This seems like a recipe that would be fun to play with at the very least!
Thanks for the successful re-upload. Sorry for the multiple attempts to get there.
I feel bad you have to keep uploading due to RUclips's issues. Either way I've been making sure to fully re watch and like. You two are great, and don't deserve to be penalized. Keep 'em coming. ❤
Watching the repost to show some support. Hopefully with that, and the extra comments it will help with the algorithm.
This looks like it's moist but dense and possibly dry. My mom was a fantastic cook. Ahead of the times. Mom
made a chocolate Pudding cake (in the 50s) she topped it with toasted meringue. If we wanted mom also let use pour softened vanilla ice cream. It was sooooooo good. Back in the good Ole days.❤
Definitely not dry.
The irresolution, the discussion, the reaction to the oven sound at end were almost comic. Thanks for the episode!
Much better - Thank you for trying this for us, not sure I'd go for this one.
'Our product is good for every need!' This is a stretch for using stale bread. I would prefer a cornstarch or arrowroot-based pudding with a similar topping added at serving time.
Im glad there was no green screen this time.. Great video.
That was really needed … watched this yesterday and there seemed to be a problem uploading
I would add 2 more squares of chocolate, and some espresso coffee to lift the chocolate flavour, and possibly some candied orange peal.
Thanks for another chocolate food video and for sticking with us. Delighful.
Glen, Thank you so much for fixing this so I could see it in its entirety. I can relate to your lack of enthusiasm with the final product. I really don't like chocolate pudding or any pudding, nor am I so fond of bread pudding either. Since the chocolate was somewhat muted as well, there wasn't much I would like about it. Oh well. Things must have been different back in the 20's. Looking forward to a better rendition from you in the future. Thanks for all your efforts! - Marilyn
Glad you were able to get an upload that worked. Seeing the final result and just the visual of your reaction is really infromative.
Giving you another watch, like, and comment to try and make up for RUclips's continuing suckage.
Thank you for the upload , wanted to see how it looked
For the alkarithm. Thanks for the re-up load!
I watched it again. One change I would potentially make with this is instead of using vanilla in the topping using an orange liquor. That could provide an interesting flavor combination, a little citrus orange with the chocolate.
I think it looks lovely and will try it for sure
Now, on to the toast 🥪 sandwiches ❤
Yup its all good now, i can actually watch it
I forgot it was Sunday and watched it monday!
Interesting recipe. I would definitely increase the chocolate and/or maybe bake it in a Bain Marie (water bath).
The term “pudding” here might be a descendant of British puddings (eg sticky pudding) because it’s not exactly a “custard” nor is it what we in the US came to know as “pudding” (a custard type of sweet cooked on the stovetop).
watching again so you don't lose the original view count
Watching and liking it again. Don't know if it will help your stats (I hope it does), but it will be nice to see the vid without the glitches.
“A square is not a shape” got it
😂😂😂😂
That seems more an old English "pudding" that is made with bread crumbs but not a pudding as we know it today. They often served their puddings with a sauce.
Thanks for the re-up.
Thank you! Watching the tasting and your thoughts on the results is the best part of the video!!
No green screen this time. Thank you!
Thank you for re-uploading the video but what a shame your channel is one of the 'Test' channels. After truly seeing it now I'm pretty sure I won't be trying this recipe, haha. However when you did the flip through of the book that vegetarian loaf recipe looked promising. I have a hunch it would have a similar texture and make a passable meatloaf substitute so long as there was some nice gravy or other sauce to go along with it.
The oven was agreeing with you Glen!
Yay! Good upload this time! Woot Woot✔✔🏴☠🏴☠
my mother would use bread and scalded milk. Once she inadvertently allowed milk to boil. The texture of pudding was improved.
I was looking for a chocolate bread pudding recipe and this came up. I'm not interested in making, but it sure was a fun video!
I haven’t seen a chocolate pudding like this before, but I have made Betsy pudding a few times, which uses bread crumbs.
Just in time, I literally just watched the green version and gave up. I noticed I could see the vid on the preview scrubber but the actual video window was green for half the time
I would have just given in and scalded the milk in a microwave oven… I’m impressed when anyone in a video bothers with a double boiler.
His studio is in a shed, the microwave is in the house(I think the chocolate got melded there) and he had to prep other stuff anyway...
Thanks, that was fine after yesterday's green screen
I'm kind of more interested to try this one out because of the mixed response than something with a more positive comment.
I wouldn't try it as is, given what Glen and Julie said, but am interested in experimenting. I could halve the recipe so if it's not great, I wouldn't waste too much.
Perhaps add another square/ounce of chocolate and another egg for a more custard like texture? Edit - Does the term pudding just mean 'dessert' in the classic English definition as opposed to our North American sentiments on Pudding?
Love your videos, Glenn! Comment for the engagement gods.
Ahhhh...good old fear mongering!
I think with tweaks I could probably get the family to try this one. Mainly using larger bread crumbs.
@@bbymks5 Have to agree. Trying this with panko might be interesting.
This recipe looks like a shortcut-ish way to make a cake. Not sure I’d like the texture, but the meringue looks tasty.
I do too!!
as to your comment about it being better with bigger chunks of 'bread'. Most likely the baker would simply have smashed up leftover breakfast toast, and those crumbs would certainly have been larger than what you used.
Maybe - but the recipe was for a ready packaged product of toast crumbs that were the same size / fine as the ones I used.
I'm curious: Do you think the texture would be different if you melted the chocolate in the scalded milk (ganache style) before stirring it into the breadcrumbs?
Watching and commenting again for the algorithm.
Feels like they were trying to do a chocolate variant of Queen of Pudding.
❤❤❤❤
Nice Jack Benny impression in the thumbnail, Glenn!
I actually make this but double the chocolate and instead of milk i use cream from the cow, fresh is best.
Thanks for the effort, a little hard of hearing so I'll just turn the volume up and slow the speed to95% for areas that I struggle to hear a specific word.
well thumbs up, again
phew reload worked and no green screen. Great to watch rather than just listen especially for the verdict at the end. Very odd idea using toasted breadcrumbs in this way. I have never come across this before and will not be trying.
Hello Glenn. Few years ago you posted the video for a Chicken Cordon Bleu Recipe. But unfortunately I cannot find the video anymore. What happened to it? Can I have a link to that video please?
Is it necessary to scald pasturized milk?
Scalding is important for some recipes since it changes how the milk proteins are 'tangled' together. But for this recipe, I don't think that matters?
i hope u found out what the oven sound was about
Don't many of us hear various notifications from our devices or warning symbols on our dashboard and not have the slightest idea what these electronics are communicating?
Return of the hidden gem/disaster 🤘:p
You need to return the slab, Glen
You Tube has fouled up commenting, too. As I type this, the letters are in black---I can barely see them. When I hit "comment", they'll be there in white as they should be. YT drives me nuts!!
So, did you toast bread and grind it to crumbs, or did you put bread crumbs on a tray and toast them in the oven? Or maybe you can buy toasted bread crumbs in Canada? Enquiring minds want to know.
Hey Glen, So exactly what was so off putting with the texture or the pudding? From the recipe it looked like a type of bread pudding or I thought it might resemble a British type pudding. It seemed like it would be good regardless.And it did look like it could use another ounce or 2 of chocolate.
Use Texas toast and Nutella.
If you ever run out of new recipes there’s an opportunity to go back and recreate the ones you didn’t enjoy. Having tasted that what would you do differently?
Im from Kalamzoo
yup, this upload is much better. Thanks to good ole Google fiddling with things that they ought not be fiddled with on live channels.
Weird to see a misspelling on the cover of a commercially printed item.
Missed that. Where is it??
@@JJAndmax The "It's" on the cover is meant to be a possessive, so it should be "Its" without the apostrophe. This may seem like a nitpick, but on the cover of a professional publication it's rare.
@@charlesinsandiego2537 Oh! I see! When I read your comment I was looking on the packaging - the chocolate etc.
I zoomed in on the cover and I'm still not sure whether that is an apostrophe, because it lines up with one of the dashes on the tartan print design. The kerning is awkward if it's supposed to be an apostrophe. Maybe the printers weren't 100% sure, so they just squashed in that slightly heavier dash to cover both possibilities.
Definitely should have just melted the chocolate into the milk solution too.
Save a dish and a trip to the microwave
Needs to be served with chocolate custard - not sure I'd bother with the meringue topping
But there are those leftover eggwhites!