6-month-old Steak, Ice Cream Bread & more debunking | How To Cook That Ann Reardon
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Debunking viral videos you sent in to see if they are real or safe.
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![ถามตรงๆ กับ อาจตุพร ทำไม ประเทศไทย ใครเป็นนายก ก็โดนด่า พอออกเเล้วคนคิดถึง!!?? l [Nickynachat]](http://i.ytimg.com/vi/3YFLMXxBGAs/mqdefault.jpg)
Every time you post I get so excited! Today is better already❤❤
same!
✨🎶And Everytime we kiss I swear I could fly🎶✨
This cannot be real, isn't it? Just wondering
Nice 👍🏽
Samee
as a diabetic viewer, I'm so appreciative of your dedication to debunking to the point of use of a glucose monitor
I have heard people say refrigerating or freezing bread has the same effect on the starch. This is why I appreciate these videos as well, Anne does a very thorough job of it.
And CGMs are crazy expensive so that's dedication
Diabetic gang, letz gooo
@@OGimouse1 not if you live some place that has health care.... Though they are in the US-- unless you can get in as part of a study ;)
Why are you viewing diabetics?
I like the fact that Ann actually tests the things. Those other people are just "Trust me, it works but I won't tell how or why and I absolutely won't test it to see if it's true!"
_YES!!!!!_ I don't have any interest for Tik Tok, and I tend to avoid most of the "Shorts" on TH-cam, though I'm a sucker for children & their pets playing and laughing- nothing to prove there, just sweetness & joy. "Trust me!" Like, who _are_ you (I don't mean you personally, SebSenseGreen, but a general you of most video uploaders) for me to trust? Some rando posting content for clicks? Nah, thanks but no thanks, live your best life, random video uploader, but who's footing the doctor's bill if I try some rando's "trick" and it goes wrong? Not the rando, that's for sure.
Mom taught me at a young age to never eat anything that's used to clean things- soap, laundry detergent, bleach, dish soap, etc.; to trust my eyes, nose, and/or a small taste to tell when things are "off;" when in doubt, throw it out to be safe, and all of that has served me well through 56½ years of life so far.
I do trust Ann Reardon. She doesn't expect us to blindly trust her, she shows us what works, what doesn't work, and why, as a competent scientist does. She talks to experts, like the dry-aged meat guy at 3:36. Though I'll bet she's competent enough to learn to do it herself, her time is valuable, and if an expert's available, she talks to them.
Ann is an educational channel and we love it
That Ann explains and tests things in a way that's easy to understand is what made me subscribe. I can't recommend her channel enough.
I also appreciate that Ann says "this is as much as science understands about a thing right now, here's the current theory", not just "we have no idea how this works"
Guga is legit. Maybe Ann should do a little more homework on some stuff before making these "debunking" videos. Don't get me wrong, I like her videos, but on Guga she missed the mark and is just plain wrong.
I didn’t expect the vinegar-water to do anything. That’s why I love that you personally test them because I was pleasently surprised by the results.
Hard to believe you've never heard of this before. Do you live under a rock?
@@EricBraun100 damn someone got up on the wrong side of the bed
@@EricBraun100 Most hacks like this are old wives tales, especially thoe with apple cider vinegar, which is treated like a wonder drug.
I can't help but wonder if drinking a big glass of water may have a similar (even if lesser) effect. Is it just the vinegar or lemon juice, or is it also about the volume?
@@realjettlag dont think so. in the video she mentions its because of a chemical in lemons and vinager
I don't know what it is about these videos, but something about Ann's explanations are helping my mindset around food. Instead of the usual "carbs are bad" stuff I hear all day, here it's "we need carbs and glucose so we can breathe and our hearts can beat!" It's been a really nice change of pace❤
You might like Abbey Sharp, she's a registered dietician who does a lot of debunking of the "carbs are bad" and other internet wellness bullshit
@@Winnersome I’ll definitely look into her! Thanks so much for the suggestion😁
she really helps to boil it down to the science so we can undo some of the beliefs that come from the weight loss industry and marketing!
In Guga's defense, he does weird and outrageous testings with steak so WE don't have to and some are outright inedible but that is what he does. I agree shortform vids aren't the way to go with videos that portray outright health hazards.
Haha yeah this just made me realise that if someone new stumbled across one of his videos without context it'd look insane xD
He has a professional dry age fridge and I am pretty sure that's where he put that thing as well. We have seen the fridge before. He is also honest when smth tastes disgusting (wouldn't be the first time that smth tastes disgusting, especially since he experiments with the time quite a bit)
@@multifan6679 Yeah, the point is you shouldn't be eating that at all. If you find out its disgusting by eating it when a cursory amount of research would tell you its a bad idea and a health risk, you're not a reliable knowledge source, you're an idiot who refuses to learn from others. In his, case, it makes him a lot of money from views.
There is nothing to learn from his videos other than how to make clickbait and how "Trial and Error" is a pretty piss poor method of testing things unless you're trying to get views.
And in Guga's defense more often than not he will always link out to the long form video. He just uses the short form as advertisement for the longer video.
@@hakageryu-hz7jz to be fair, some of the things he's tried have been surprisingly positive and dry aged safety. Trial and error is a pretty valid testing method.
He's gonna be fully aware of risks, he's been dry aging for years now. If he wants to risk his health then that's fine, he ain't the only youtuber doing so. And he does make things pretty clear to not copy him
The ice cream bread one B. Dylan Hollis did showcases that the recipe has been around for AGES. His channel is all vintage recipes from the 70s or earlier, with the occasional 80s one.
I love his content. Bought his cookbook and tried the chocolate mayo cake. Delicious
Came here to post this. He doesn't deserve the comment about copying videos!
To be fair, she either doesn't know his stuff, he just happened to be at the top of the search b-roll, or both so I don't think she meant to lump him in, or say that he was one of the people doing that. That being said, it be interesting if she reacted to Dylan's TikTok, but hey that's just a thought, not necessarily a request. Her channel after all. 😅
@@Rielenielwell someone had to do it first for someone to copy, she doesn’t elaborate but I’m fairly sure his video is the first one and every other is copying his
@riversgrace Yeah but his whole series is dedicated to going over old recipes, it's less so hopping on the trend the way everyone else is, and moreso being on par with his usual series. Now it's possible it was requested from his viewers bc of the trend, but he doesn't trick his audience. If he got the same result as Ann did, he would tell his viewers upfront that end result.
For the 6 month steak, I just wanted to add for people who aren’t aware of Guga already. He’s a professional dry ager who knows all the risks and safety precautions needed for his various experiments. He’s dry aged many meats in many different ways and knows very well if something has gone wrong
And hes always candid about something that failed.
I tried it so you know not to kinda thing.
I think her point was that that didn't come across in the short at all, but good to know
@@marcscattolin1554she did mention it a bit later in the video about the long form videos
That makes it even worse IMHO
@@ash-is-napping why
It occurs to me that as you go about testing these various recipes and food hacks you are also teaching us about other things like chemistry, biology, and other sciences. That must take a lot of work and time for you and I really appreciate it.
I think her degree in food science makes it natural for her, like she just understands how recipes work
That “large amount of jam” is about half of what I normally put on toast 😂
Right!!
Lol I was sweating when she said "large amount", like.......
😊
Same
🤣
I think that your interpretation of the potato video as a misunderstanding of blood glucose timing research was very charitable at best. She wasn't just talking about glucose, she also made up a whole bunch of crap about gut bacteria and hormones and all the rest.
Fr I'll never understand how people boldly false claims everything, especially for chronic diseases. If those things do work, then doctors, scientists don't need to do research on new medicines then 😩😩😩 what I hate most is that elderly people tend to believe those claims and refuse to take their meds
I know right, while diet can affect your health, your body systems are mostly automated and won't get thrown off by a few 'unhealthy' foods, unless you're already ill with something else.
I believe mental health plays a big role in physical health too, and this sort of thing can influence eating disorder habits in people who are prone to it. Stressing chronically about anything, be it food or life circumstances, will end up taking a toll on your body.
Also, saying that these chains all fold back is basically telling people that potatoes get uncooked if you chill them, which is so obviously untrue that no one would believe it without all the scientific jargon covering it up.
@@tabby_cat The problem is it's not "a few unhealthy foods." Most food at the supermarket, particularly the stuff for low income people, is kinda dodgy. Food these days are stuffed with additives, emulsifiers, fillers, colorants, and refined cheap oils. And horrifyingly not a lot of these additives are safety tested beyond "well they don't immediately kill you so I guess they're fine." You know there's a problem when most supermarket ice cream can no longer be legally called ice cream, but "frozen dessert," and I can't identify half the ingredients in it without a google search. What the hell is "Microcrystalline cellulose?" Oh it's wood pulp. In my dessert. Because it's cheaper than cream.
But I also believe blame lies not on the individual for not knowing everything about their food, but with Big Food corporations for cheapening our food to pad out their bottom line, and the government for not stepping up and keeping the corporations in line.
it also sounds like the thing matpat talked about in his video about pasta salad and reheating cold pasta being healthier
The thing about drinking diluted vinegar was fascinating - I think it would be interesting to try it with a different control (drinking the same volume of water) and maybe testing some aperitif-type drinks (which are typically bitter more than sour)
would love to see this, are there benefits to having the food start digesting in your stomach. I'd love to know more about the whole thing
@@shanel4294 also would be interesting to test with other things such as a glass of wine or a cup of tea or coffee
@@AtomicShrimp definitelyyyyyy, would love to see the difference between green tea, a coffee and maybe some apple juice, I love apple juice and in restaurants drinks always come first so I’d love to know how it affects me
Finding a comment from Atomic shrimp here made my day! Love both channels equally and find them both fascinating.
Omg atomicshrimp hiiiiiii
Yes! I was making ice cream bread over ten years ago... I used to layer it with cream and jam, like scones, for workplace events. It was always a hit.
I don't think it was a Hit. Your poor Colleagues were just to shy to admit it was dry and awful
Sounds a bit like a victoria sponge!
I noticed Dylan Hollis in the icecream bread part. He didn't get on the hype train actually, he got a recipe from '78! His did turn out sweet and fluffy. Maybe different amounts of flower and baking soda makes it better?
I literally came to the comments to see why Dylan was in this vid. I literally own his cookbook lol
@@discosage I also got his cookbook!
I also feel like the type of ice cream used would make a difference, something with a lot of gums & stabilizers would probably be different than something that's more basic & traditional like homemade or from a small local shop or premium brand.
@@BlueRoseFaery it does. I use homemade Mexican ice cream and custard, and it's always amazing. It has eggs in it, and loads of high fat cream.
Possibly, but that wouldn't be why he showed up in the list of videos showing ice cream bread.
I will never get tired of Ann dunking on Internet trends.
She does it so gracefully too! I’m always so impressed with her ability to convey information in a digestible and kind way. It really helps me as a viewer feel like I’m learning, without feeling like I was behind for not knowing the factual information or considering the hacks to be real.
Same. I get so excited when I see she has uploaded
I never get tired of "two-" or "three-" or whatever ingredient recipes with compound ingredients. So amazing, it's almost like those single 'ingredients' have lots of ingredients themselves!
I think the point is it's only 2 things you'd have to buy from the grocery store or have in your cupboard, it's 2 ingredients that you own so it's easy to make. it's not like they're saying it's only two elements
Guga (the guy who did the steak) does frequently say not to try certain things, he does know how to dry-age properly, and he does call those attempts "experiments". In the full videos he also often explains how he can tell why an experiment has failed (colour, smell, texture), and tells people not to try it at all.
Also, he explicitly said at the end of the full video not to try it and that he recommends not doing it more than any other because, while the results were good, he wants to do more tests.
She mentioned that his long form videos say not to try his experiments at home, so Ann Is aware.
Yeah, I'm going to call Anne's take on Guga's video the only take from her where I'm just not happy. I don't feel like she did the research to look into the longer video of his methodology. He's one of the most experiences TH-camrs on the subject of dry aging and he probably would have been more than happy to collaborate and discuss everything. It certainly does not fall in the category of taking down blatantly false 5 minute crafts and is a pretty solid journalistic integrity fail when discussing the work of another creator who is genuinely passionate about their work.
@@bentseawait, she literally went to the long form video though
5:27
As a diabetic I really appreciate Ann fact checking all those hacks, you wouldn’t believe the amount of weird hacks there is
It's a classic case of misinterpreting information most of the time. If a non diabetic hasn't eaten in a few hours and gets grouchy they start complaining of low blood sugar (not really possible to a noticeable level unless in extremes of exertion or starvation) and very nutrition conscious people start talking about glucose spikes when again, as a non diabetic it's not really something that you'll be able to physically interpret or have to worry about.
YES!!!
There isn't a SINGLE food, herb or spice I haven't seen listed somewhere as both:
A) if you have diabetes and even touch this food you are gonna DIE
and B) this food is gonna CURE your diabetes!
@@DjDolHaus86 As someone who has gotten similarly dismissive statements from medical professionals who were confident that it was impossible to have an internal perception of low blood sugar... it's honestly pretty insulting and dismissive.
I'm not diabetic, but I have ADHD and can lose track of remembering to eat. It's not starvation, but it is serious brain fog relieved by consumption of sugar.
On one occasion I ended up drinking Kool-aid that my friend had prepared with some zero calorie sweetener and got progressively worse.... until I realized that I hadn't actually had any sugar.
@@mxpants4884 Ahh the self diagnosing patient, every doctors favourite.
Have you ever heard of american police officers suffering violent fits and needing narcan to bring them round because they touched a surface that had been with fentanyl? Did you know that it's more or less impossible to absorb opiates through the skin without extremely extended contact? Did you know that's not how an opiate overdose plays out (no convulsions, no dramatic fainting)? Turns out the brain is really susceptible to being self programmed with false information, if you believe you have the condition you can feel the effects regardless of whether there is any physiological change. Those police officers had been scared witless by a media campaign telling them that they could get a contact high by touching the faintest trace of fentanyl and that it was some mega deadly drug that would go home unnoticed on their clothes and poison their kids. The placebo effect is actually very well documented in medical circles.
In your case I suggest that you buy or borrow a blood glucose testing machine. Find your normal range and then test and compare when you have this brain fog and see what, if anything, has changed. If you discover some correlation you might just save yourself some long term health complications. If you see no correlation then maybe it'll help convince you otherwise.
I'm diabetic, have been for nearly 30 years and the tens of thousands of injections and blood tests along the way. I've been at both ends of the scale on multiple occasions with actual, quantifiable evidence to back up my perception of symptoms within my body and it's really not that cut and dry even with big swings that would be considered a medical emergency to a non diabetic. You can drop dangerously low with symptoms that are imperceptible until you get the alarm or see the numbers on the screen, you can also start feeling like you're on the verge of a hypo with cold sweats, shakes and mental fog and then you check the numbers and you're completely fine and within range.
Do you know what I'd give to be able to eat without having to think about it? Do you know what I'd do to never have to put another needle into my battered injection or blood testing sites? Call me dismissive if you want, be insulted if it makes you feel better. To me you sound like a person complaining about denting their car to the person whose dog they just ran over.
I’m also diabetic. I feel like those people who make this shit up are benefiting from the stigma around our disease.
My 12 year old loves the ice cream "bread." We make it together. By adding 2 eggs, it helps the texture. We've tested with different flavors of ice cream. Chocolate-chocolate chip cookie dough ice cream works great and is very yummy.
I mean it is 100% bread, in the category called Quick bread. Quick breads use baking powered as the leavening agent and thus do not rely on yeast but a chemical reaction to make the bubbles in the bread
That’s lovely! Making fun memories.
Try mint chocolate chip. Or strawberry. Delicious.
Nice! I did this for my mom's birthday cake but I mixed it with a cake mix (I've also since made it with pancake mix) and added an egg or two. It was so good.
The internet needs more people like Anne Reardon
Did you know the way she talks is because she’s Australian and not because of a learning disability?
@@mantisbog literally what are you talking about? When did I say she has a learning disability?
My mom was recently diagnosed with diabetes. Its self controlled at the moment, but the thing about the lemon juice is a nice little tidbit of knowledge to file away if she ever needs it. When you said you could recreate the same affect with lemon juice I knew it was perfect for my mom! Shes the type to just chomp down on a slice of lemon.
Just be careful with either vinegar OR lemon juice straight as they can both damage the enamel on the teeth. Honestly if it's all about the enzymes in saliva, then bushing the mouth and rinsing well with water just before the meal should help slow that action with less tooth damage.
I'm diabetic, and that last hack is going to be a game changer on days, where I'm not 100% in control of my meals.
Thank you for the explanation! I would have written it off as stupidity otherwise
My mom’s diabetic, and I’ve heard a lot of similar stuff to the vinegar thing, so I admit I went into that segment with a “That’s total bullshit” mindset - I was so surprised when it actually worked lol
@@GalaxyUnicorn right?
Things are NEVER that easy
@@GalaxyUnicornsame! I was totally skeptical
I was skeptical because the original video had 0 justification or proof lol
The tip of just using lemon instead of vinegar was so useful. I actually enjoy drinking water with a bit of lemon!
If it helps, Guga does have a special dry age refrigerator. Before that, he did it in a regular fridge. He does a lot of testing of different dry age experiments
Yeah, that's the issue with Guga taking a much longer, in depth video and having to cram it into 60 seconds. I know he has to play "the game" with TH-cam, but his content REALLY doesn't work with shorts.
I love watching his videos. I love his voice. It’s so soothing.
I often watch guga. The point Ann makes though, of keeping the moisture in, still stands, refrigerated or not.
Ann needs to be invited to Guga’s to see it for herself
Unfortunately his content just doesn't work well with shorts format he can't get the information you need in 60 seconds
We made ice cream bread when my husband left out the ice cream over night. It's what we referred to as a quick bread and I agree with Dave that it is really NOT anything stellar. It might work if you don't want to waste a lot of expensive ice cream that melted by accident.
Thanks for sharing!
As a diabetic, your testing helped me a lot! I don't know if I can do cold potatoes (I don't usually eat them much) but the lemon juice and water trick could help me pretty well! Thank you. :)
Potato salad is pretty good. I imagine if you used eggs, artificial sweetener, and some sort of dairy substitute in the recipe, it might still taste good while having a similar GI to cold cooked potatoes.
@@blazertundra To add to that, the mayo in a potato salad may have an affect as well. I've found with rice, once it's cooled and reheated AND including butter, the spike is significantly lower for me. I haven't been brave enough to try potatoes yet, but the addition of fat to the rice did do something - at least for me.
Oh ann! i have a reason for why the ice cream bread may work differently in america-- its actually not uncommon for ice cream in the freezer aisle here to have eggs! I know this because I once received a call from a customer when I worked at a bakery (we served ice cream too) asking if our ice cream contained eggs. lo and behold, our ice cream had eggs in it!
Also, not all cakes (even non fudgy dense ones) have eggs. So to me the debunking of ice cream 'bread' shouldn't be on here imo simply because there are cuatard ice creams with eggs and some cakes do not need eggs.
Fun fact, traditionally American style ice cream is called "Philadelphia" I believe, and is eggless. French vanilla used to mean vanilla with eggs, plain/American/Philadelphia vanilla is eggless. But the eggs give a lot of body and are cheaper than cream, and I think eggy ice cream is very common now, but prob varies by flavor
I was thinking the same thing. Someone ought to try it with a tub of Culver's. That probably would actually taste good.
@@blazertundraI found another midwesterner!!!!!! Culvers is top tier in fast food for ice cream and food!!!! I'm Minnesotan....hbu?
@@kelsey2333 I've got midwestern blood in me (Ohio, specifically), but I've never been there. 😅 I actually live in Arizona and we have them here. Still, I agree Culver's definitely has the best fast food ice cream.
I so admire your commitment to all of these experiments - especially on such a personal level!
Must have been so many finger pokes for those glucose tests! Ann's poor fingies! (つ'°ᗝ°`)つ-᷄
Umm how did your comment become one day old comment when the video was posted 3hrs ago
yes but please don't feel you have to fast for us!
@@kristyAMFShe probably didn't go out of her way to not eat and just did the experiment with her breakfast after sleeping (and therefore not eating) for 8 hours
@@Sketchydoodle0006 Maybe patreon?
Hey Ann, I just got your cookbook, (Thanks Dave!) and my family and I love it! The added pieces of how the chemistry works and the amazing recipes are all awesome! Thanks so much for writing it! You are so talented!
Great video, really impressed by the last one too, the editing was outstanding! Been a long time fan since your incredibly realistic and amazing cakes, whatever direction your channel takes, keep up the fantastic work, love the debunking!
I love that the quality of her videos have never decreased; they're always on the up.
To be fair to ice cream bread, in the US we have an extra category of "quick breads," which are basically chemically-leavened sweet muffins in a bread form-factor, including the likes of banana bread, walnut bread, zucchini bread (don't knock it till you've tried it!), cranberry bread (popular for Thanksgiving), and some versions of coffee cake and carrot cake (as you can see, the terminology isn't 100% consistent). Ice cream bread appears to fit this category, and it's therefore appropriate to call it a [quick] bread in the US (though not really anywhere else).
Also muffins.
To make things more confusing again we call "zucchini bread" courgette cake the other side of the pond.
*and Canada ;)
@@Orthus100 Maybe you know this but an amazing thing is that any quick bread can be a muffin and vice versa! Cakes are to cupcakes as quick breads are to muffins! You just have to bake it in a different pan and adjust the baking time; quick breads usually take 40-60 minutes but you can test with a knife/toothpick in the middle to be sure.
I love seeing Reardon Family in their studio, but going out and talking to other experts... this looks fun.. hope we can get more like this.. ❤❤❤❤
Yes! I agree.
It was very informative, and it's always a treat to see people talk about stuff they're passionate about
@@shadowheartart3898 Right and as always, this is what makes Ann so credible, she never pose as someone who is an expert in everything.. So awesome..
I have CFS/ME and sugar gives me chronic fatigue flare ups. Your explanations of how the body digests sugar and also your exploration of hacks like these literally helps improve my life. Changing my diet and understanding the science of how to avoid sugar spikes has changed my life. Thank you!!
Dylan Hollis never claimed to have invented the ice cream bread. He focuses on vintage recipes, including figuring out how to make them work despite vague measurements and poor instructions. He doesn't deserve to be lumped in with all the hangers-on.
!!! This exactly. Thank you. He’s one of the rare good ones. The rest can go straight to r/StupidFood.
Yessss
But he was still jumping on this trend, and it's still not unique, and it's still not a very good thing when baked.
Indeed. Is there only supposed to be one video recipe for each type of cake on TH-cam?
@@thysonsacclaimEveryone is going to jump on trends to get views. It's required if you want to actually make money off of making videos. It'd be like saying Ann here is terrible for "jumping on a trend" of ice cream bread because she's still covering it. The thing is Dylan didn't just go "I SAW A VIDEO!! LET'S DO IT TOO!" he actually uses old cookbooks and vintage recipes to create things. So he found an actual vintage recipe for ice cream bread and made that. He didn't copy another video. He just went with the trend of "ice cream bread".
I'd love to see Ann and Guga sit down and talk. It'll be a very interesting (and enlightening) conversation.
This... 100% this....
I think it would devolve down to her giving him warnings about things and he would quote some of his videos where he even said on the iffy ones you dont have to try this or some where he has outright said no we are not eating this. Everything she says about the steaks he has covered in one, if not, multiple of his videos but he has a very high catalog so I can't blame her for not sitting throw a good handful of them. BTW Anne he has a professional dry age fridge as well as dry age membranes he uses for almost every dry age experimient. But even he says 28 days is usually the golden days for dry aging as well
I mean they're pretty contrary to each other but I think they'd get along.
Ann is kind of like the mechanic you bring your car to when you want it to run like the day it was made, while Guga is kind of like the mechanic you go to when you want to try to put a Lamborghini engine into a Buick.
They're both very knowledgeable about what they do, they just have different ideas about what to do with that knowledge.
6:02 - casual reminder that food poisoning CAN KILL YOU
The dry aging process by guga has a longer video (and yes they do warn people not to do it). As for context as to why, they have a series of videos where they experiment doing dry age using different methods/ingredients to see if it will work or not. Oh they know how to do a proper dry age, they just happen to have this series. They are not in any way irresponsible creators because they always explain the process and the science and warn viewers if it's an experiment.
5:27
My mother was just diagnosed with diabetes and my husband has had it since he was 20. I'll have to let them know about the consuming acid before eating thing. I love debunking videos.
I was pre diabetic in July 2019 (50 yrs, height 155cm, weight 75kg, waist 110cm, BP 144/95, BSL 7.3) and being threatened with medication. My GP gave me two months to make a significant impact on my health and suggested I look into "low carb". I Googled it, read a few articles and got interested. Then I went to the search engine in TH-cam and searched "low carb" there as well, with several of the suggestions I'm STILL subscribed to: "KenDBerryMD" is a GP in the USA who speaks plain common sense in a no fuss way; "Dr Sten Ekberg" is an athlete turned sports Dr in the USA who is a little "dry" but gives great mini lectures; "Health Coach Kait" is a young Canadian lady living in South Australia as a qualified health coach who has turned her own life around; and only 2 years ago "Low Carb Down Under" (which is an offshoot of Diabetes Australia) run by Australian Drs.
By Sep 2022 my weight was 57.3kg, waist 85cm, BP 130/70 and BSL of 5.6! Defeat Diabetes AU is based in Melbourne, starting up about 2 years ago, run by a couple of Drs. I'm on their mailing list and each week get health info in nice little easy to absorb packets as well as filmed seminars/webinars. They also give recipe ideas. They do run courses if you're into those ($$), but by the time I had discovered them, I'd already lost most of my excess weight, lowered my BP and BSL back to normal through watching certain TH-camrs and learning what most ordinary Drs and dietitians don't know themselves. I learned through TH-cam, did not have to pay for any courses or buy any strange foods or pills. I learned which foods to avoid without going hungry, which nutrient dense foods to eat that keep me satiated. I'm sure I would have lost it quicker by doing a course, but I think I learned it all more deeply in my own time.
I also learned that this is a lifestyle: if you treat it like a diet that will end, then your health will only go backward the more your diet does. Diabetes is rampant on both my parents' sides, I was heading that way myself and had tried many diets that did not work. They did not work because they did not treat the root cause of the problem - CARBS. There is NO intrinsic need for carbs in our diet, the western diet has too many very highly processed carbs that are devoid of nutrients to the point that they have to "fortify" them. If going low carb scares you, then the next best thing to do is to buy, prepare and cook your meals exactly the way your great grandparents did. This was before the highly processed carb-rich foods became so easy, cheap and popular - it may have been ok during the wars (1 + 2), but should never have stayed that way - all the heart(-ache) "attacks", the complications of diabetes meds, the fat(-shaming) and "obesity", and all the other surprisingly associated health problems that we have now are so unnecessary and so reversible!
It was a huge learning curve where I had to unlearn what the governments and so-called health departments globally are still spruiking. I had to learn to stop listening to my family when they told me "butter is not healthy" when hundreds of generations ate it all the time with no ill health. I had to learn to stop listening to my husband who told me to "live a little" when he offered me a bowl of ice cream after dinner. I SHOWED THEM ALL! Quietly. Hubby got stuck interstate for 4 months for work - no more unwitting sabotage! He came home and hugged me and said "WOW! I can touch both of my elbows at the same time"! Later on that night, he gave me the sweetest apology for his most unwitting sabotage, saying he would never tempt me in that fashion again, that he could now see that he had only made it harder on me (he has kept his word!).
I only want to lose another half size to be able to fully zip up my wedding gown of 23 years ago! But I'm no longer "trying" to lose weight, I'm happy to simply coast along as I am now. I've adjusted to this lifestyle now, no longer crave sweets, no longer resent the rest of my family when they have dessert - I don't have to leave the table because I'm simply not interested. I am satiated and satisfied. Birthdays, Christmas, etc are times when I'll have a couple of treats to honour the event, but I'm noticing now that they just don't seem to do anything spectacular for me anymore - I can taste their sweetness and yumminess, but I don't start mindlessly grazing - it no longer has that desperate hold on me. I have set my boundaries firmly and tamed the run-a-way roller coaster. No-one could do it for me or I would never have respected the beast. I try not to preach because it's cruel to inform someone that there is no Santa. If they're not asking questions, they're not interested let alone ready for the ride.
Having Mark on was really interesting! Getting guests on to discuss things which aren't Ann's specialty is a really cool idea!
And she just took jabs at Guga, without a care for his background nor watching a full video.
She was biased as hell, can't imagine why though
And Mark didn't really explain anything, aside from publicising his company and stating they follow all the proceedures
@@goncalotavanezshe's not biased, she mentioned the long form video of Guga , and the only reason she interviewed Mark is that she wanted to teach us that this thing is done by professionals like Mark and Guga , and not at home
@@mirai5451 she not only did not mention Guga knew what he was doing, but also took other, less professional, jabs at him. Just having Mark not analysing Guga's process since she's not knowledgeable about it, is enough of an indicator of bias.
And no, all you get for her spiele is "there should have been warnings, buy and don't do it at home" (even if there are perfectly safe ways to do it at home, which Guga has made videos about)
@@goncalotavanez Well, she did acknowledge that his long video includes many warnings. She seems rather dismissive of his channel, but after looking at it just now myself, I can see why. Lots of the videos do seem rather clickbaity titled ("BEST" so and so, XYZ "changed my life", "... and then THIS happened") And I can see why Ann wouldn't be too happy about his experiments gone bad that he still feeds to other people. You can say that he does it so that no-one else has to try, but why eat it then? Those videos might be good overall but they are certainly presented in a way that I wouldn't want to subscribe.
Your videos are really worth the wait and worth watching. As a diabetic, I'm thankful that you supported your video with real blood sugar level results.
The dedication you put in every single of your videos is amazing, really love and admire you and your work.
It's a good day when Ann puts up a debunking video!!!!
It's fun!
Wow, the vinegar impact on Glucose is SO INTERESTING! I love food science / biology. Not only does it allow recipes to be even better, but it helps people take care of their bodies and health!
one wild thing I discovered about vinegar. If I've just had a bad case of acid reflux after lying down, drinking a small amount of vinegar can actually help alleviate the symptoms! I love many types of vinegars so it's not a problem lol.
Drinking apple cider vinegar in the morning was a MASSIVE health fad for the silent generation, the folks who are now in their 90's ish. The studies on it made huge waves. My granddad drank apple cider vinegar with honey and hot water every morning until he died a couple years back, and my grandma still does.
@@katstorm13 That doesn't make any sense. Why would drinking acid calm your acid reflux?
Acid reflux is treated with an antacid, i.e. alkaline salts, in order to neutralize some of the gastric acid.
@@ErebosGR it seems like it wouldn't make sense. But it does work sometimes. It doesn't work for heartburn during the day. But occasionally about an hour after falling asleep, I'll reflux acid all the way to my mouth. Sometimes water doesn't help the feeling in my throat, but a tablespoon of vinegar does.
Another trick of if you have a diabetic and their blood sugar is just not coming down you can have them take two to three tablespoons of pickle juice and it will drop their blood sugar within the next 5 to 10 minutes
Don’t you need a blender for a milkshake? How would you do that if the power is out 2:30
I guess you’d probably need an oven to make the bread too. Just eat the soupy ice cream in the dark and enjoy yourself I guess lol
it was a comedic sketch
Oh my gosh, I was so happy when you featured Simple Cooking Channel!! As a kid, I would stay up late on summer nights watching his videos and trying his recipes (quietly, so my parents didn’t wake lol). He really spurred my love for cooking, trying new recipes, and having fun in the kitchen! I can’t believe that was 10 years ago ❤
Never do what Guga does, but he knows what he’s doing, and then does insane things.
omg i LOVE that this one featured a classic
"Jolene Sugarbaker" video!!!!!! 😮💖
for those who don't know: Jolene is one of the very first people to create a
regular TH-cam series back when TH-cam was new, but to this day still super underrated 💖💖💖
i absolutely love that Ann knows who that is!!!
11:31 "if the peak is later" but I swear I heard "if the pig eats later" 😂
B. Dylan Hollis's video is titled "Ice Cream Bread from 78". He was pretty clearly trying to demonstrate that the recipe isn't new.
He also eats the food he makes on camera and gives it honest reviews, so he would have mentioned any taste and texture issues as well.
I love the faces he makes when something turns out to be unexpectedly good.
I made it with white chocolate chips! So nice 🙂
The texture looked alot like pound cake.
@@asiaspyrobut she showed him on screen in the position our eyes are drawn to first while taking about people "copying instead of creating" and "jumping on the bandwagon to try to make a video that gets seen." That's not what Dylan does so it would've been cool if she'd not shown him on the screen while saying those things.
It would be a bit like someone showing the thumbnail of her video about fractal wood burning while talking about all the dangerous videos encouraging fractal wood burning. Even if there were other thumbnails shown you'd still see hers held up as an example, and if you didn't know better you might then recognize her name/face as an irresponsible TH-camr.
Couldn’t you use self raising flour?
I learned how to make two-ingredient Ice Cream Muffins back in 1985, in Junior High School. Ice Cream, and self-rising flour, they are not giant fluffy muffins, but I still make them sometimes for nostalgia. Chocolate, Strawberry and Vanilla come out pretty tasty, though.
I need longer videos I just can't get enough of these debunking videos from you ❤
Another great video, Ann! Your debunking presentations are amazing, I so love and appreciate the effort you (and the family) go to making these videos. Have a happy week! 😊💖✨
Whether or not the ice cream bread is good, it definitely falls into the category of Quick Breads.
I'm still not convinced it's more bread than cake. Like, I understand her case that it's not fully cake either, but it still feels closer than bread??
That's what I was thinking too, definitely feels in the same category of banana bread and such
@@darkshadowrule2952 banana break is a quick bread, quick breads use chemical leavening and are in the family of cakes
@@lyndonwesthaven6623You can feel like it's anything, but baking categories are based on what type of chemical reactions are happening during the baking.
@@littlestbroccoliexactly, so its a quick bread
0:34 - yup, that first video is LITERALLY the vintage chef himself, B. Dylan Hollis. He actually has captions that you can see that says it's from '78.
The cheese wax video was a condensed version of the longer experiment. He has a dedicated dry /wet aging fridge and sometimes uses the term "dry-aging" instead of wet aging in titles because folks are more familiar with the former term.
5:27
She did announce that, but generally, just did Guga dirty and made him look like another hack on TH-cam, spreading misinformation
@@goncalotavanez His shorts are spreading misinformation. It doesn’t matter if he has other content where he doesn’t, he’s released a video with incomplete information, incorrect information and that is what misinformation is.
@@PippetWhippet are they? What part of the short was misinformation? I agree it needs a "don't try this at home", but misinformation? The full process is at best abbreviated, brushed through, that's called making a short summary
Not to mention a potential health hazard if people imitate it without properly informing themselves. @@PippetWhippet
I love how you address these things with reason and clear data. I have to say, I've doubted the apple cider vinegar claims but this has been very helpful. I cook for lots of people with diabetes and like to offer the best options to enjoy food whilst also taking care of them
As a fan of both Ann and Guga, this was conflicting to watch.
Ann is a food scientist, Guga is a food mad scientist.
I’d never try his experiments myself, but him pushing the boundaries of what can be done with food is very interesting to see.
@serenity1378 And when Ann has carefully tested something and concluded it might not be safe to eat and is about to throw it in the compost Guga catches it mid-air and promptly swallows it hole while proclaiming: LET US TEST THAT HYPOTHESIS.
@serenity1378then Ann start taking notes on which part of Guga's experiment was problematic from safe distance
I don't think Ann had a problem with Guga's content altogether. The main problem is from a health perspective. There are Shorts/Reels/Tiktok which are nonsensical to try at home. Kids, teenagers and misinformed adults may get exposed to content but will probably figure out the severity of trying such a thing. Here however, nowhere inside this Short is shown that it should not be replicated or that it may be dangerous. I checked the video, title and the description and nowhere do you have a warning. By not putting a warning label or text, people may be inclined to try, just because they saw the short form video itself (due to it being popular). They may not even be exposed to the whole channel and long form videos to know what the actual video is about and what are the things you should be wary of.
Same. I think it’s because both of them are pretty awesome people. Neither one is a jerk.
Also because how many collabs Guga has done and how much fun he seems, he seems to be genuine and a real person from outside personalities.
AND, in his videos, at least 80% of the time, people love to eat what he makes.
I hope he’ll put better notifications & more info in his short videos.
Guga made it a short though, and it left out a ton of important information.
3:32 I can't be the only American who found the high speed footage driving on the "wrong" side of the road to be momentarily disconcerting
13:34 very interesting!! In Portugal people tend to season food with olive oil and vinegar! I found it slightly odd, but it seems they knew better 👍
Ann, you really are my hero on TH-cam. I am also a food scientist, and I remember your videos served as motivation to me during my studies. Thank you for the amazing content you produce.
Guga uses controlled conditions for his dry aging, he's a bit of a mad scientist but he's legit.
true
If I recall correctly he has a dry aging fridge specifically meant to dry age meat
@@KYRSZ-gd1qt
Yes. But he didn't show it in the short, did he?
@saschamayer4050 it's also on the viewer to research the content they are consuming
This is why dangerous hacks get passed around like crazy because people take short content for what it is instead of looking into it and asking why.
I'm sure guga made the short for his views that know his content, (who all know he dry ages weird stuff) not to pass off an unsafe hack for you to do.
Came here to say this, dude absolutely knows what he's doing, he's pretty much the TH-cam king of steaks.
The ice cream bread thing has more to do with language than science. This is called "bread" because it's "quick bread". Quick bread is leavened with chemicals (baking powder in this case), like "banana bread" (and, let's be honest, banana bread is in fact cake, and that's what we call it here in Hong Kong), as opposed to "yeasted bread". Other quick bread includes muffins, beer bread, cornbread, the American biscuits and scones. And some say it's bread because it's baked in a loaf tin.
Guga foods is always honest in his videos when he dry ages meat but he is a professional chef and knows what he is doing. his thing is doing steak expiriments and posting the results but he also shows how to do it safely and warns people.
That information, context, and warnings are omitted in his reels though
@@amyOMNOMNOM True enough. But accusing him of just being a channel with clickbaity titles is misrepresentation at best. Ann clearly doesn't really know what Guga is about, so she's just making an overall assumption based on a single short video.
By making a claim like that she's basically bunching him up with actual clickbaity channels, when in reality he's a quality content creator that makes original content and puts in a lot of work and effort in his videos.
I like Ann's videos, but this comment from her completely missed the mark, unfortunately.
@@Kr1sset she's done that misrepresentation thing with another TH-cam before, iirc. I know people were complaining in the comments of the video where she did the frosting color hacks
He is a youtube chef and he cooks for a living but he never received formal training.
@@Kr1ssetyou missed the point of the video. With youtube shorts you only see a snipit which is what most people watch. That's the thing she is commenting on is that doing what's in the video is dangerous, going through the whole process is safe, but people are stupid and think they know what they are doing from a half minute video
Hey just want to mention, Guga Foods are known for using their strange dry aging experiments, cheese wax is kind of tame and sanitary compared to some of his other materials like vegemite or peanut butter. He maintains the highest sanitary procedures during his work because over the years he has seen firsthand when a dry age goes rotten and shares tips with his viewers how to detect and avoid it. Also: he dry ages in the fridge, you can see it in some of his videos.
I have made ice-cream bread before, after seeing a video about it. It may have been Simple Cooking, or it could have been EmmyMade. It's basically a mildly sweet soda bread. I think it is not bad, and might make it again some time.
Yeah agree. I've had ice cream bread and it was pretty nice. It's not new though.
I might try it with an added egg, and maybe some added sugar.
@@cinnamonrollypoly Yes, an egg + sugar + a bit of butter so it won't be dry.
I first made it as a little kid (late 80's) out of a church community cookbook. It's a good recipe for little kids, and definitely a good way to handle ice cream that got left out or put in the fridge by accident, or after a power outage. Textures definitely range a lot, you can get a dense Starbucks scone loaf or a fluffy muffin like loaf just by switching ice creams, which I would tentatively attribute to the sheer variety in ice cream brands. Even if you stick with full-fat, non diet brands or flavors and avoid gelato and frozen yogurt and other ice-cream adjacent products, you can have full-fat, premium ice cream that's very dense (Haagen-Daaz) or dense but also watery/icey (Breyers) or light and airy (Tillamook)...and that has to do with the milk vs cream ratios (which aren't marked on packaging, but whole/full-fat milk has a lot less fat in it than cream so you can do some guesstimating based on calories/fat by weight), as well as how much air is churned into the ice cream (aka overrun, again, not marked on packaging, but you can make some guesses based on calories by volume/labeling keywords like "premium"...but best indicator of overrun is scooping ease when fully frozen). More milk makes some flavors "brighter", and more air makes an easier to scoop and faster-to-melt-on-your-tongue ice cream. Balancing those elements is a choice/preference (although I'm sure there's clickbait out there screaming about it being a scam). Since most ice cream bread recipes have you measure the frozen ice cream by volume (overrun still intact), you'll end up getting different amounts of melted ice cream as the fluffed mixture deflates.
Not worth the ingredients to me. I’d rather make a real sweet bread.
I finally have holidays, so my mom and I decided to try one of your recipes from your book (crazy sweet creations) and right after we decided on the lemon meringue cupcakes, we saw that you had uploaded this video and watched it together!
My mom doesn't speak English very well, but we still love watching your videos together and trying your recipes. I really hope you know how much this means to me
I really appreciate your integrity. You could've easily had a click bait-y video called like "dry aged beef professional reacts to viral tik Tok" and asked for his reaction, but stuck with facts. Love this channel.
Just a note: the dry aging refrigerators your friend has, are the same ones that Guga uses in his dry aging experiments. He always ends it, letting you know if it is something you should never try! I have watched many of his long form videos. His shorts are there to lead you to the long form. He would rather not do the shorts, but TH-cam has made it hard to avoid using them. The State he is in has very strict rules regarding how meat is prepared.
But he says it works and it objectively does not make sense for you to moisture seal something you are trying to dry age. Edit: How does sealing in moisture work for dry aging? It does not. Objectively. Not an opinion.
@@CatStina He has been doing these dry age challenges for many years. He uses a dry aging refrigerator exactly like the one that was shown by Anne's friend. He also has to stay within in the health regulations. Rather than debate on here; you should be watching the full video, and asking him directly on his channel. You can also watch one of his other videos where he explains about everything he uses, and how it all works.
@@CatStinaTrue. I've followed Guga for years, and Ann got it wrong on that.
@@CatStina and yet it worked. he does these challenges on his channel all the time. hes soaked things in weirder things than cheese wax and dry aged them, not everything worked obviously, there was some failures but some stuff does. he also has a special fridge and controlled environments for his experiments
@@CatStinaShe does say she's basing all this on a Short for some reason. I'd suspect his short leads to the full video. Which is what you would want to base an opinion on.
Could you possibly talk more about diabetic nutrition and the science of it at some point? I find stuff like this really helpful for learning more about cooking for diabetics. I've been diabetic since I was in my mid teens and only recently have I been able to get proper control thanks to all the online support I've found. I love your channel and I love the scientific and factual approach you have to your content
here's a previous video she did on different sugar digestion that I found very interesting and helpful: th-cam.com/video/BU3bTBWnvT4/w-d-xo.html
I second this
yeah, i just recently got diagnosed with type 1, so these kinds of videos are so helpful and much better than "have you tried cinnamon"
Dillon Hollis’ ice cream bread/cake video was so much fun. I have his cook book, and it’s actually really fun lol.
Agreed! I’ve actually tried the ice cream recipe he made! It’s not bad at all. Well, it’s not as explicitly sweet as most Americans would like, it was a perfectly good and easy sort of novel dessert.
I'd love to see Ann and Guga do a colab. Even if only on video since they are on 2 different continents.Guga cooks and Ann explains the process, and recreates...or something like that.
Agreed. I found his channel because YT suggested it because I watch hers. I really appreciate the actual information they both give. Good idea!
Who else feels smarter (like I do) after watching Ann? Another great video.
At least in the US, I've found it difficult to find high quality ice cream that doesn't include egg yolks, so there's that at least.
I was thinking the same thing. I personally love French style ice cream which has more egg yolks so I don't mind but it sucks for people who don't or can't eat eggs.
Philadelphia style doesn't have eggs. The only brand I know off the top of my head is Breyer's.
@@adde9506 Breyer's, Dreyer's, Haagen Daz, Ben & Jerry's, Blue Bell and Halo Top all have eggs except specifically vegan-friendly/non-dairy versions. (*Not sure if you were saying you thought Breyer's doesn't? Not that it's "high quality" ice cream anyway!)
Even cheap nasty "ice cream" like Blue Bunny has egg yolk! 🫥
@@adde9506 nvm I think only their homemade vanilla has eggs? I am guessing you meant it's Philly style, apparently they were the only popular non-custard based one and now they aren't even "ice cream" anymore!!! 😧 They cut costs on ingredients to the point where it has to be labeled "frozen dairy dessert"... now so definitely not "high quality ice cream".
I did not know there was a whole rabbit hole of ice cream conspiracies but here I am... thanks, Internet 😂
Ann, if you are reading this I want you to know that I really love all your videos, you are never crass or mean or rude about people and your voice is really soft and calm and so nice to hear after a long day. I also never knew how dangerous five minute crafts were until I started watching your videos, you may have saved me from doing some really harmful things!
In 2013 i remember making ice cream muffins for Thanksgiving lol
I really want to see Ann and Dylan Hollis collab 😊 they both have similar wholesome jokey baking vibes
I'd like to see her and Chef Andy colllab.
I think having her talk to Townsend or English Heritage would be interesting.
Yesssss!
@@hollieginoza7935 Baking History too
If she does a collab it should be Sorted.
wanted to let you know that I really love your videos ! I've been watching for almost 3 years and always rewatch everyone. Much love to you and your family ann ❤
thanks for the encouragement justcoarsar
Point of order, Guga has spoken extensively on safety whilst dry-aging and has a professional dry age chamber. I have no doubt he did this, and did it properly.
5:27
I watched it, it looked like he did :)
For the dry-age steak, that video is from Guga Foods, who does a lot of aged-steak experiments. The shorts leave out a lot of the process, which is shown from the full-length video the short is clipped from. The dry-aged steaks do so in a fridge he has specifically for dry-aging. He also warns people not to try it at home because he's a trained chef with many years of experience.
I never thought a channel would make me love Australia's food regulations, but here we are. Thanks for taking care of us, Canberra!
the fun thing is that Guga recently had ChubbyEmus dr. bernard on his channel, while ive been commenting for years on his videos that one day he will end up on chubbyemus channel if he continues like this...
“And that included my ice cream” why is that so funny lol 😂🤣
Hi Ann! Thankyou for always making such wonderful and educational content! Do you know that after watching your videos for a couple of days straight, I suddenly got interested to study and learn different things! So also a big thankyou for kindling within me the curiosity and drive to learn again (sth I had lost since high-school haha) . Now life is so much fun and full of exciting adventures ☺️
3:07 He said it was dry aged, which is basically the same dry aging he does for all his steaks. It's very specific terminology, which is better explained in his other videos. Half his content is dry aging steaks.
I love that Ann got professionals or people with experience when explaining a specific subject! I didnt expect this much work put into this but its ANN for heavens sake, she actually COMMITS to things. Incredible job
Except the person who has experience actually gave 0 relevant information and instead just used it as a free advert.
They didn't analyze guga's long form video together to figure out if it was relevant not did he explain the ins and outs of dry aging.
Just said "we are compliant, 28 days is what we generally do" and at most explained a tiny bit about the conditions needed
0:47 bruh thought that baby is watching me. Got scared for a sec 😢
I'm not gonna lie it was a little painful seeing Ann pull out a steak expert
Ice Cream bread is actually a relatively old recipe, and if you make it right can be pretty cakey, so if your ice cream bread ended up being "nothing special," then that's because you didn't do it right. In fact, one of the creators you showed, B. Dylan Hollis, did a pretty good showing of how you're supposed to make it - and he didn't do it because everyone else was, he did it because it's old and that's what he does, make old recipes.
Yes!! I came to Dylan’s defense too haha 😂 still would love to try it someday!
Agree, that part of the video came off as haterish to me, even the ice cream bread they made looked bomb to me, not really fair for Dave to compare it to Ann’s practically gourmet level baking 😂
"and he didn't do it because everyone else was"
Outright lie.
He didn't magically decide to do this without seeing the trend.
Stop defending people who give zero craps about you. They aren't your friend. You don't know them.
Yeah, its a quick bread, like banana, pumpkin, or soda bread! Minimal ingredients, minimal cost, minimal time, with a result of a decent source of carbs and energy.
@@thysonsacclaim You're clearly unfamiliar with his content.
Another brilliant video. Absolutely love your unbiased tests, and when you cannot safely test it yourself, you find a qualified expert. The modest interpretation of results, the clear communication, the overall video editing and quality makes you one of my favorite science youtubers. Food science is so interesting and you fill that niche perfectly!
Sorry but thats an intentionally BAD take on your part. Guga's entier channel is about sou vide cooking and dry aging meat, and he's a professional who regularly demonstraits and explains his professional gear in his full length 20+ min videos. Their are hundreds of them and you couldn't even be bothered to do a few min of basic research. Your gimmick is showwing.
She portrayed him poorly, and it was unnecessary.
The long form videos have plenty of info but the one short was, well, too short. It didn't contain the warnings guga's long form videos usually have.
@@youtubedoesntletmehaveagoo8673 Execpt that WASN'T a short. Guga doesn't do shorts. He has a grand total of 6, and this wasn't one of them. She chose to manipulate the content to make it look bad, far worse than it was on purpose.
B Dylan Hollis is basically a recipe tester using old cookbooks. Not really fair to call him a copycat.
Came to say the same. He is most certainly not a copy cat content creator. I was kind of cranky to see him lumped in.
I agree. B. Dylan is a delight. I don't see why he would lie.
Really love that you went to interview the dry age experts! If you ever go to different food places to try new things, I’d totally watch it! Like, if you ever did a tour where you tried colonial cooking, or making cheese, I would adore it.
This is a great idea. You Ann, visiting different places that make food and cooking items. ❤🥫🥨🍭❤
@@BebbaDubbs5:27
It literally looked like a mid video ad but ok.
Come on, she literally put blood, sweat, and tears into her channel. That has to be worth a viewership spike!
Love the debunking videos, i get excited every time I see one posted. Keep up the good work!
I got a flash of anxiety watching the driving clip thinking you were on the wrong side, briefly forgetting how Australia works.
I know I’m a bit late, but I love your videos and the positive influence you put out into the world!!
Guga also has a special dry age fridge he puts everything in. The wax was kinda just adding to what the fridge was doing, for good or ill.
Yes. But he didn't show it in the short, did he?
@@saschamayer4050so? It's not a recipe video. He didn't show the butchering or cooking either. Or how to make cheese wax.
@@saschamayer4050 its a short. you want to watch the process, watch the full vid. judging someone's entire line of work off of a short is crazy. Do you want him to also butcher the animal and source the wax in the short too? These aren't hacks or recipes. guga does this as experiments all the time, some turn out great, others are failures and he's honest when something is a fail.
12:08 "a large amount of jam"
the jam: barely covering the toast
i didnt know 2 tbsp of jam was considered large
Dave's bread tasting: "That is...nothing...special."
🤣
Guga does experiments like this all the time and doesn't expect people to do it. He uses the term "dry age" as an easy way for people to understand the process. He "dry ages" everything in a professional grade dry age fridge. Unless he's using a dry age air tight bag meant for fridges. His short form videos really do need these warnings though. He should talk to his team of editors
Eh, unless a video starts with "Here's how you..." then I think there's a certain level of responsibility the viewer should take.
My favorite series in this channel 😍
when I saw that very fast peak at 12:16 I panicked a little but then I saw the number is still below 8 xD ahhh the life of a non-diabetic.