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.
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 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 ;)
"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" this is nearly incomprehensible, weaponized cringe from the spectrum. get screened and add a writing course while you're finishing that master's.
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.
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.
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.
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.
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.
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.
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.
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!!!
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.
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
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.
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).
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!❤
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.
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.
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.
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.
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.
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.
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.
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
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.
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!
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. 👍👍👍👍🤗🤗
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.
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!
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.
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 ❤
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.
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.
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💗
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 RU-vid.
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.
Hey Dylan, I’ve watched your RU-vid 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.
In-depth research into one’s chosen field of endeavor indicates true interest and dedication. Listening to your knowledge and experience makes your delicious outcomes more understandable and enjoyable. Thank you sir…
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!
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'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.
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
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!
I am surprised (not dye to content but rather due to my personal patience) that I finished this entire video. I had to. I really needed to know. There was a fail and another and another and right at the end I was like ok I'm abt to give up, but I had my hands busy chopping veggies so thanks to an onion I was still there when u said u made it ur own. And then I was all in. Amazing. You took all of those disasters and made something wonderful. I can totally taste it the way you described it. Well done
You are seriously one of my favorite humans on the internet. My kids and I watch your videos. ❤❤❤ thank you for being you. Adding some happy to this dark world
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
@@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
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.
It's impressive how your TikToks can carry so much chaotic fun and your RU-vid videos can have such a calming informative tone. You have managed to find yourself in a niche you are most definitely suited for. Don't take my word for it, you have a cook book!
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!
I’ve adore this person! I follow this dude on TickTock, Pinterest, and now here. He’s intelligent, funny, expressive, and cool 😎 His cookbook is INCREDIBLE 🙌
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.
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'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've got a theory on why the oldest recipes didn't work as expected. 1. The eggs they used in those days were smaller, so "three eggs" didn't result in as "eggy" a final product (today we typically use Large eggs for baking). 2. The flour was coarser/denser or had a different protein/gluten profile, giving more "body". 3. Because the egg whites were beaten by hand (no electric mixers), they weren't as stiff and fluffy when folded in (also less of it, see #1), which would make for a more coherent batter with less separation. 4. The hand-beaten egg whites also explain the need to include the baking powder to make up for the lower "floof".
But my granny had a stainless steel mixer with a crank. Unsure of how old it was, but I saw this thing in the 60s. She had two stoves plus their wood burning stove, and never threw away anything. The mixer was all one piece with two beaters and I used to love cranking it and watching the beaters go round. Dime stores had a much smaller version of this for sale at maybe 35 cents, a toy for kids. This one was heavy, and the toy one [which I had] certainly was not made for food LOL. This video was great fun and it was very interesting to see all the different versions of this dessert! I tried recipes from Granny's cookbooks, some of which were from the 1920s and 30s, long ago. Vintage recipes are fascinating! Thanks for all the details.
We had a sour cream cake that was a family favorite, but it never turns out right anymore. Our own theory is the way milk is pasteurized these days. Most milk is flash pasteurized at very high temperatures. We haven't tested this theory by making the recipe with raw milk that we home pasteurize. Yet.
Oh, and bananas. The banana we have now has a MUCH milder flavor and scent than they used to. This is because every so often they have to switch to a new species due to disease. This is why the banana flavor in candy and Popsicles doesn't taste like the banana we get in the produce department.
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.
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! 🥧🍴🇧🇸
After watching your shorts for years, seeing a long form video. I had to click and watch. Love the history, journey and your enthusiasm. Would definetly love more long form videos! Thank you for bringing back some extra history of baking!
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.
there are plenty of jump cuts. just not when pertinent information is involved. He uses them to condense his rants into curt but formal informational narrations.
Dylan, you must be one of the most articulate, vocab-savvy persons I have had the pleasure of listening to. Thank you for bringing mirth to the world of food.
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
Bro anything you do I love. I bought my wife your cookbook last anniversary and baking is more her thing than cooking. I just want to say keep up the great content
If you’ve been contacted by food network or Netflix to get a show… make sure you do it exactly how you see it. Don’t let them box you in (not that I think you would, you’re awesome). You make 20x better content than their writers and producers. The only thing they can give you is production (camera and sound crew etc) and a new platform. You are a born entertainer and could’ve gone in any direction. I’ll watch anything you do!
I'd love to see Dylan partner with Alton, where Dylan does exactly what he's doing in this video by looking up and trying old recipes, and Alton provides some context in history that shaped the dish and tastes when it was developed.
Ngl I'd love to see Dylan be a guest judge on Nailed It. Their bombastic over the top approach is pretty in line with the energy in his tiktoks and I think him, Nicole, and Jaques would bounce off each other well
I love your show Dylan, and remember a lot of your receipts from my grandmother. I am 65 now, so a lot of those receipts are lost to me now so I can't wait to get your book and bring back some of the great flavors from my past.
Just really discovered you. I wasn't bored ... I was enthralled by your efforts, Mr. Hollis. I've got a book like that Michigan one... from Virginia, 1975-76. almost incomprehensible, at times. I unwisely bought it when newly married and looking for recipes. I tried one of the cake recipes with a cooked frosting. My husband never got the fiasco that ensued - and we were married 44 yrs!!!!! You weren't yapping, you were enthusiastic.
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 RU-vid. Enjoyed every minute, and I’m so happy I found your channel through this video popping up on my feed
Honestly I absolutely love your long form vidoes. The toned down vibe is actually so nice and your voice is quite wonderful to listen to as a podcast of sorts.
Been watching tiktok and shorts of you for years. Ridiculously entertaining. First ever full length video and still massively entertaining, but you're ridiculously knowledgeable and well spoken. It's very fun and educational. Please do so much more of these.
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.
I fear the machine would wring him through and spit him out half the Dylan we all know and love. Let's just all do our best to support him here until he finds something more suitable to his creative and entertaining character.
To live a life with true joy, where your heart, body, and soul agree, is what we are meant to do in our lives on Mother Gaia. Dylan, you fill millions of hearts with joy every day. I hope that knowledge fills your heart with joy!!🎉❤😊
You are sincerely the very best at what you do.....super fun, informative, and just a bright spot in the world of content creators. Your love for history, coupled with your genuine joy and entertaining nature is just inspiring and spirit-lifting. Thank you for being YOU. ❤
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 RU-vid episode. I love this. Thanks for spoiling us, Dylan!
@@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.
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.
I do add my "fruit" ( apples or Blueberries or rhubarb) in the flour before i fold in liquids to my muffins and it does stop the fruits from falling to the bottom. If i forget it usually ends up on the bottom of the cups.
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!
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.
Oh my gosh, I've watched you for a long time. I've gotten your book. I love your short RU-vid bits. BUT, this episode was spectacular. I felt I got to understand and know you a bit more. I felt it was a teaching tutorial and I was enthralled. Keep going, you offer something very special. Thank you.
