1930s Australian Chocolate Fingers - Old Cookbook Show 

To a large extent, people do just feel like cooking should be difficult, and there's no reason for that. (And sometimes the cheat is "Avoid learning a basic cooking skill by learning this other skill that can only be used in this precise context") But in many cases, the 'cheat' is either only situationally easier, produces a worse product, or needs more baby sitting. Parchment paper and being able to count on your baking soda are definitely just welcome techniques; melting chocolate in the microwave, however, has all three of the above drawbacks! If you're cooking in a commercial kitchen, or just doing a big day of cooking and baking, keeping a pot of hot water on the stove is trivial and makes so many things so much easier and faster that it's just worth having around. And one such thing is melting chocolate in a double boiler is easy when you already have the boiling water going! Not so much when you have to put on a pot specifically for that purpose and it takes time to heat up, and stuff. (For me, that boiling pot is usually my soup pot. And a double boiler doesn't care whether it's over soup or pure water ;) ) Microwaving does cause the chocolate crystallization to happen differently, which, in this context of going in cookies going into the oven, doesn't matter, it's going to be re-remelted anyways. But in other melted chocolate applications, you'll probably either get waxy or bleeding chocolate. (To be sure, this can be avoided by taking the chocolate out and mixing it several times throughout the process to make sure you have even heat without scorching while bringing it up the high temperatures needed, see next point). And microwaving chocolate requires babysitting it a lot more to make sure it does melt and it doesn't scorch. I can forget chocolate in a steel bowl atop a boiling pot for a half hour, and melt a whole kg of chocolate, and it won't scorch in that time. I would neither be able to walk away from the microwave while melting chocolate nor do such a large amount at once. So in that regard, I think we can view microwaving chocolate as a "cheat" that has limited use; but the limited use is probably the only one the homecook will ever need :)

@@MurderWho: Yeah, microwaves are like any other kitchen gadget: they do a few things very well, but they aren’t as versatile as the original hype around them promised. And a definite yes to the value of any given technique being situational!

I like snacking on dark choc, too. My favourite is 85%, and I just can't put anything below 70% into my mouth. As for the dunking rules, the same goes for bread and soup, doesn't it? Here in Hong Kong people love dunking their bread into soup, but I think it's a no-no in fine dining situations. Correct me if I'm wrong.

As someone who grew up in America raised by German parents, I do believe "situational etiquette" around dunking is simply not an American thing, as my understanding of acceptable dunking mirrors yours. Although my parents preference was to simply take a small bite of the cookie, followed by a small sip of the hot beverage (either tea or coffee).

Bourbons are the bomb!!

😂 Yaaaaasssss!!!!!

Always the first cookies to disappear from the package!

I was gonna say are they like Tim tams but without the chocolate coating on the outside or the cream in the middle?

I reckon you are right about the depression era trend. We are lucky bully beef was discontinued

Thanks for confirming to us, what I was thinking. Salt, Cocoa Powder, Instant Coffee or a shot of Espresso! Also some Cinnamon would kick it up a notch!

LOL...I just typed a comment then went back to reading comments. I basically said what you said. 👍

My thoughts exactly (roll in cocoa). I'd also add salt, vanilla, espresso and grated semi-sweet choc bar (not chips).

I rekon so So being Aussie I would have thought they wouldn't be sweet and would be baked hard and cooled before eating Also was the depression so things like chocy would of been hard to find and expensive ... Not for the middle class Aussie back then .... At that point l mean ... But with a Milky cup of tea ( english origin Balck tea with milk ) (( not herball)) would of been the go Also afternoon tea was a thing so these would of been for things like book group meetings with the ladies or the CWA meets ( country women's association)... Not school lunches! Something to ponder ....I am guessing but seems reasonable ... Lete know what you think

the 30's in Australia I assume the butter would have been salted by default unless it specifically asked for unsalted butter.

Hi! Sorry to be a bother, but I have a question are you Australian? If so could you please share an Australian recipe? I help with 8 th grade special education students and we are traveling the world. We see a video on the country and try something made in that country. We generally purchase it, if it is easy to make I will like to try making it. I am located in the state Michigan USA. Thank you in advance.

@@patcole-home3152 You could go with the classic Aussie piece and do ANZAC Biscuits.

@@TheMimiSard Thank you! I just looked them up....they sound delicious!! We are going to try them.

@@patcole-home3152 Yes ANZAC Biscuits or Damper - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MApywRUpJII.html

@@patcole-home3152 If you can get a fairly plain vanilla sponge cake look up a Lamington recipe (Glen may or may not have done one) or yeah ANZAC biscuits as mentioned. If you can get “hundreds and thousands” in your cake decorating supplies you could also make fairy bread, with white bread and margarine spread, not mayo or butter

I'm a kiwi kid and loved my marmite and salt and vinegar chip sandwiches in the 80s😂

I am 77 and still make Marmite, cheese and tomato sangers for lunch twice a week.

A quick online search shows a variety of Peek Frean cookies being sold (where else) on Amazon. One of the boxes has an image of those chocolate cookies I think Glen was referring to.

@@virginiaf.5764 yes my grandmother would buy them…I only liked the strawberry jam filled and my mom only liked the digestives so I think my grandfather ate the rest 😂

@@MamaStyles I don't think I've ever had those cookies. Never heard of them before this show. Maybe they weren't sold in New England, where I grew up.

He does show the recipe in the book at the end of the video AND in the notes under the video click 'show more'

Didn't use a fan oven - most Canadians don't have them.

Me too. I have a drawer full of flattened and folded pieces of used tin foil, just like my mother did.

G'day and oi oi oi mate

I hate emojis, but for you ... 🙂

I pretty much always use salted butter