@@thetf2foundation39 Here in canada (I moved to Canada as an older child) we do the same thing. I think that's a western thing. Though every country has their quirks... we have the government emposed Apology Act as our quirk. 🤣😂 Please take care and have an awesome weekend
It should work in theory. It's actually sweet gelatin ingredients instead of savoury or salty, and strawberries and (real) cream are a thing. Weird that it's just OK tbh
The strawberries probably weren't very good. It's the off-season, so they're likely grown in a hot house and shipped while still green. @@CerealKillerBoy100
I just had to put down my elderly dog yesterday and I’ve been having a rough go of it. These videos are truly the only things I can laugh at. So thank you for everything that you do. It means the world to me.
Holy crap on a cracker or shut the front door. I have a cousin that says things like that when she cusses. She likes to keep it clean in public and I totally love her for that. 🥰 Sending everyone good karma and hope you all have a wonderful day!! ☺️💕🇨🇦🤙
The "innuendos" make laugh then I forget to hit stop because I miss parts and have to rewatch like 3-4 times. I usually pick them up quick because my husband is FULL of innuendos most times. You actually missed the "hard" part of that description too. "making a jello mode creamy is kind of "hard" lol
Hi Dylan. First of all, hello from the UK. I’ve been following you on RU-vid for about a year and I love your channel. Your videos are so funny and always make me laugh. I’m more of a cook than a baker and the range of recipes that you cover is astonishing from the weird to the wonderful. Your warmth and humourous observations are always entertaining. Please keep up the good work 👍
Title reminds me of the time I went to a coffee shop, and they had a "Bavarian Cream latte." I asked what made it "Bavarian" and the barista said, "No idea."
@@romanw6636That is weird because Bavaria is in Germany. My mother was born there and I spend my toddlerhood there. Maybe it is a french tribute to the city?
Bavarin cream is whipped cream when i was in Germany whenever i asked for cream for my coffee at my home stay with a German family they made me whip cream thought it was weird. The family i stayed with where bakers & the mother said it was baverin cream weird to my 16 year old brain at the time. We wont talk about the women having more pit hair then me save that story for another time lol 😂
Ever have I ever thought about overalls with a knit sweater, but sir you not only made it work you made it look good, fabulous even. I tip my hat to you good sir. 😊
Thank you for reminding me that I had groceries in the car you are a life saver my creamer would have stayed in my trunk all night. You are a true king 👑
Dylan! Creamy Jello is possible, it's a family favorite. Make regular Jello like directions say, either method, fast with ice or long without. When it is about halfway set (giggly but not fully set), add a tub of cool whip, size is up to you (I'm ready for the comments on that one), whisk together and finish letting it set up in the fridge.
I just came home to find your cook book leaning against my door... my wonderful neighbor got it for me after I mentioned how much I wanted it about a month ago...Im so excited!!❤❤❤
U gotta love everything about his chaotic videos...the eggies and that adorable unhinged song of the beaters, moo juice...but I also love it when he tells me WHY it works and what it does for the dish. It helps with substitutions and my incessant need to know everything
Was at Barnes & nobles, saw baking yesteryear in person for the first time. Went to page through it, but all the copies were in plastic wrap. Guess I have to buy it.
At first I was like “why” but realized it’s probably to prevent shoppers from just snapping pics of the pages and going home. My mind went to the sex jokes being sprinkled throughout but I doubt it 😂
I'm from the Netherlands and just purchased your book...actually I bought it for a friend, but I'm not sure I want to give it to her anymore... A variety of fun and easy recipes, I love it!
@@Randerson2409 Nonsense! If you know the principles behind the alchemy of baking, you can bend your ingredients to your will. Earlier today I tried a banana bread recipe that I was unfamiliar with that called for an absurdly small amount of floof powder (1/2 tsp), so I doubled it. Turned out pretty good, but I'd probably add more next time.
@@coopsfair it is like panna cotta… why not? Many creams are „hardened“ with gelatine… you normally put a small amount of gelatine also in normal whipped cream to keep the shape…
A jello recipe that can get the "passable" approval is a miracle at all. Has there ever been a jello recipe that even got close to passable? I can't remember one.
Is that what it is?! I’ve been noticing it the past few videos and was worried he wasn’t getting enough sleep or was very, very ill. 😂 Glad it’s just makeup.
I love the attitude you have towards foods you’re uncertain about. I’m a baker, but I’ve had to massively reduce the amount I do it because of my chronic illnesses. Recently I pushed myself to make gluten free cookies for a friend for a significant day, but forgot to double check with them if the oats we had were coeliac friendly, and they weren’t. I ate one cookie, but my housemates count have any at all and it made me really sad to look at them because I couldn’t share my baking with anyone. I’m trying to rephrase the mindset around it to be more like ‘it’s okay that nobody ate them, I still had a nice time baking something’. This channel helps with that.
Every time I watch ur videos I get a strong urge to watch doctor who you. Reminded me of the 9th, 10th, and 14th doctor so much ❤❤❤❤ keep up the fantastic work 😊
Ways to improve this: fresh strawberries, more sugar, forget the eggs (they're doing nothing for you here, the yolks aren't being cooked enough to thicken), forget the creamer, add whipped cream instead of the egg whites. May need to soft-set the gelatin mixture before folding in the whipped cream.
Those look like modern frozen strawberries, which are simply strawberries flash frozen. Frozen strawberries used to be a gloopy goo that looked more like concentrated orange juice. It came as a solid block, not as discreet strawberries! This recipe won't turn out the same with modern frozen strawberries.
When I was a kid (in the 70-early 80's) we would get frozen strawberries that were sweetened and sliced and in block. The recipe seemed a little lighter in sugar than I would expect but pre-sweetened berries may make it a little more passable.
This is what I was getting on to say! I grew up in the 70s and if we ever bought our strawberries frozen from the store (we mostly processed our own from our farm and/or other farms) they were very gooey when they melted. You'd not want them on like a shortcake or anything. Even now, when I use fresh strawberries and masticate them with sugar they still don't have that "goo factor" lol like I remember. perhaps too, the GMO, the synthetic fertilizers, and mass farming might be part of the change. Food taste so different now, and I refuse to chalk it up to aging taste buds LOL
In that same vein, powdered creamer isn't quite the same product either. The formula has changed significantly over the years and it doesn't behave in recipes or coffee/tea like it used to.
That's a lot of work and a lot of waiting for a lot of mediocre ... but my dear Sir I thank you for all the humour and smiles you gave me while you did it. (I'm loving your recipe book !!!) ❤❤❤xoxojay
Can you tell us the secret. I would really like to know how and to understand the process ,it seems a good thing to try. Pudding powder added to cake mixes improves the cake.Iwould really like to know and try it out please. Do you add so much amount of plain no flavor gelatin or do you add the gelatin that has the sugar in the package with the flavor in it ? Please can you let me know 🎉 🎉 ❤ 😊😊 Thank you very much if you let us know. I am just excited to give it a try. Thank you very much. 😊😊😊
@@sandraolsen6596 There are two ways, but the way I do it often is sometimes called a 'jello cake', you take the cake out of the pan, put plastic wrap back into it, then put the cake, having levelled the top you put it back into the pan. Take thick-round toothpicks or sandwich toothpicks, nice and thick... and perforate the cake lightly... take a flavor that'll go well with or accentuate the cake, make the jello, and drizzle it into the cake, making sure to go slow enough that it is absorbed. Cover in plastic wrap and put in the fridge over-night. If you plan to make it double-layer at this point you can slice the cake into two layers and it often is a little sturdier than before. The OTHER way is a bit trickier, and I have varying levels of success. c.c Not enough to 'advise' someone beyond you do use the unflavored gelatin. I was messing with this and had a few hits and misses before I stopped baking so much, I needed to loose weight and nobody around me really came through and helped me eat the cakes. u.u
I saw your book at Newbury comics Dylan! Bought on sight! Using next weekend to make a dessert for family gathering and my 12 year old is really looking forward to showing your videos to everyone while I make a "Millionaires pie"😊 thankyou sir
My grandmother made the best jello salad. But they don't make the most vital ingredient anymore. 😢 It was cherry jello, crushed pineapple, chopped celery, chopped pecans, and the sadly discontinued ocean spray cranberry orange relish. There may have been canned mandarin oranges too, but I can't remember. It was so good!
I owe you an apology. I saw one of your earlier shorts & found it a bit, well, annoying (squirming as I write this). Then I discovered your channel (to which I instantly subscribed) & now I'm addicted to watching your shorts (maybe I should rephrase that?). I think you're brilliant, witty & a very talented baker. I'm particularly impressed by your depth of knowledge & your ability to get it across to your audience. You deserve your 2M+ subscribers & you're a class act Mr Hollis!
My uncle has a recipe for an orange Bavarian torte and it's heavenly ❤ Sponge cake with orange liqueur layered with thick orange cream and candied orange peel.
