FAQ - The Most Asked Questions about the Glen And Friends Cooking Channel
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- FAQ - I answer the most asked questions about the channel - Glen And Friends Cooking
We've had this channel since 2007, and we get a lot of questions. So today I thought I'd take the time and answer some of the most frequently asked questions.
Here's the link to the studio tour: • Behind The Scenes Kitc...
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
Thanks for a great show. I have an adblocker and prefer to give directly to a select set of creators. Your non sponsor policy makes this an easy choice.
Before today I'd never wondered "Does Glen film barefoot?" But based on this video, apparently the answer is "Yes!" 😀
I could never do bare feet i the kitchen! in fact when cooking I have burned my feet doing that. You are brave, or have lots of calluses on your feet. 🙂
Somehow I knew he was barefoot, maybe it came up in thd studio tour video he did. What surprised me was shorts.. to me shorts in the kitchen is suicidal... cause I spill hot stuff probably. Glen is probably much safer in shorts than I would be lol.
Glen does have feet??😉
Thank God he wears pants!
I almost always wear socks inside. In fact, if I wear sandles outside, I have a pair of clean socks by the door to put on when I come home. So, I always wear socks in the kitchen
I love that Julie actually shows up for the tasting after a day away at work. It's quite charming.
Loving Rebellious Glen’s face when he rubs the brazier on the cooktop and the metal spoon inside 😂
Aye, I loved that defiant and mischievous "f-u" face. He's quite good at that.
First class production value. You are classy and professional. One can tell not only do you take this seriously, you care about producing the best and your passionate about it. Hats off sir!!! Test kitchen has nothing on you!!! Brilliant
Thank you for your quality entertainment and dedication. 👍👍😀
I second that.
Julie gonna be miffed today, when She walks in and there's nothing to taste...
I've been a channel subscriber for several years and love the content. My Sunday is ruined if I can't enjoy my coffee while watching the Old Cookbook Show, and I've seen so many cocktails I've never heard of with the After Dark series. Here's to many more years of amazing content.
The smirk Glenn had when swishing the metal spoon around in the enameled braiser had me laughing 'til I was crying! Perfect!
I was about to make the same comment! You just know he was enjoying messing with a small group of keyboard warriors!
Love when we get these behind the scene videos!
By the way we are very appreciative of the non-sponsored content! For a while there I was a paid member, but always do everything I can to support you!
Thanks!
Zeal still carries the spoon rest. Its called "natures lily"
On zealzeal it is just called Silicone Spoon Rest ...
Thank you for addressing these “burning” (and running) questions. Lol. Hope you had a good time in Mexico.
[0:15] Is this your home kitchen?
[0:25] Do the appliances in your studio actually work?
[1:20] What kind of cooktop are you using?
[2:12] Cooking on an induction cooktop with cast-iron cookware
[2:59] The green pan (Le Creuset braiser)
[3:30] The green Dutch oven (Fontignac 5-quart Dutch Oven) & using metal utensils
[5:00] The silicon spoon rest (Zeal J149L in Lime) and lids (Zeal Reflecting Nature Mushroom Lids)
[6:21] Stainless steel cookware (Calphalon) & benefits of 5-ply
[7:59] Choosing the cookware to use for certain recipes
[9:22] What's with the blue tape on your stand mixer?
[10:52] Equipment and alcohols for Cocktails After Dark
[11:19] On not doing sponsorships and paid promotions anymore
[12:12] What happened to the dry-agers?
[13:14] The cookbooks in the front shelf of the table
[13:39] How big is your cookbook collection? What do you primarily collect?
[14:42] Leave your other questions down in the comments for future videos!
[14:51] Do you do this all by yourself? Why does Julie only show up at the end?
[15:38] Thanks and appreciations
Still love your green 5qt Dutch oven. Wish they still made them. 🥲
I very rarely comment but just wanted to say thanks to you Glen for all the amazing, well crafted and informative videos. Big shout out to Chicken and Julie as well!
The big unanswered question: Why is the cat named 'Chicken'?
Keep up the great work!
Cooking and aviation enthusiast here...so you're pretty much the best thing on TH-cam. Also loved the metal-on-enamel trolling at 4:40 😂
Wow Glenn n Friends that was fantastic I lost track of you awhile back but am glad I found your site again Blesses n cheers from the pacific side of Canada 🍁 🤗
Thanks Glen. The channel is fantastic. Really well shot, unpretentious, easy to watch, my favourite cooking show ever. I especially loved the dedication to posting during the pandemic and the inventiveness of the shows during it. The Strata has become my signature dish for Christmas (so easy, and doable ahead of time, gold!). Great content. Great show. Keep it up. Everyone should know how to cook, the way that you present it makes it accessible and interesting. Nailing it.
I don't watch any other cooking shows ever.
I also like that it's not pretentious or ""professionalized". Latter is why I stopped watching Babish.
Enamel is glass, glass is generally harder than steel, so yeah, steel utensils in an enameled pot should be fine!
I watch quite a few cooking videos. I like the historical aspects of what you cook. I am now 73 and many of the dishes remind me of things my grandmothers cooked. I think that this is important information to pass on to the younger generation as we re-learn to garden, can food, and be sustainable in our houses. Thanks for all the work you do. I would very much enjoy a show about your cookbook collection. Keep up the good work!
Glen! This was an amazing video! I’m sure I’m not alone in wanting a video like this about your personal life / history (if you’d be willing, of course). How did you and Julie meet? Do you guys have any kids? Did you ever go to college? What does Julie do as her day job? How did you decide on the name chicken for a cat? When did you first fall in love with cooking?
And other questions of the sort, if you’re comfortable with sharing these sorts of things on the internet. Best!
He often talks about being in very remote locations and I’ve wondered what that job was and how long he and Julie did it.
Love that you’re barefoot in the kitchen 🤪
I truly appreciated this video, especially the end when you let us in on the "behind the scenes" details of the shooting and tasting. I like how you and Julie both truly give the feel of incorporating your audience in your endeavors of learning and your unforgiving way of making us feel like it is OK to interpret the way we can and give feed back. Anywhoo... love this show. It is relaxing and informative. God bless, from South Carolina!
I'd love to see your cookbook collection.
Let’s see the area where you put the dirty stuff after you use it below you
Thanks!
Thanks!
Thanks!
Thanks!
I love Glen's Blog days!! Please do more. Also, love the floor! Looks great painted!
You're frankly my favorite creator on YT. Beyond the Glen's Hangar hat that I love, being able to directly support your channel and content feels good. Thanks for everything you create and for all that you and Jules did during the pandemic to keep us fed and entertained!
I would love to see the full book collection!
Bought that Le Creuset Braiser at Christmas after watching this show and it's now our favorite thing to cook with. Expensive (in the top 300$ CDN) but so versatile and worth every penny!
Glen, your studio kitchen is the epitome of a Italian basement working kitchen. I'm not Italian, but I've had the pleasure of visiting a few Italian families who had 2 kitchens. Thanks for sharing.
Thank you for all of the wonderful content over the years! Keep up the good work.
Man I've been watching your videos for years now. Love your casual vibe, your eagerness to teach and dispell cooking myths, your love of making food that tastes good to you and Julie and informing us how we can make food we individually love too. My hubs enjoys watching along with me and always says your food looks so good (excluding some of the more questionable Old Cookbook Show recipes lol). I guess I'm trying to say thank you for all the laughs, the good food, and good company. We've learned a lot from you and we appreciate your presence on TH-cam for us to enjoy. Here's to more years of recipes, more cocktails, more of Chicken jumping on the counter, and more joy, Cheers!
Throwing a few bucks your way since I have premium and we all know that TH-cam doesn't give creators much from that revenue. Thanks for what you do!
Best damn cooking show on the inner webs! Kudos Glen!
Hearing you talk about using metal on enamelled cookware was music to my ears. I appreciated that more than you know. I get roasted in my comments OFTEN for doing the same, and like you, I don’t have a problem with it… and the Le Creuset can take it. Anywho, love what you’re doing over there. From one Canuck to another 👊🏻
Love watching these videos.
I always think it’s great when someone’s passion can be their career!!! You obviously work very hard and love your work… very few are as fortunate as you…
That Le Creuset pan is awesome. I have the same and absolutely love it.
I never even thought about Ad-Glen: “I love cooking because you can cook ingredients from anywhere in the world. But what if you could be anywhere else in the world with a single tap?”
I am searching for a Swedish meatball recipe from a Better Homes and Gardens cookbook from the immediate post 💗🙏WWII period. Coffee was added and this recipe made the most delicious meatballs ever! If you come across such a recipe , I will be very grateful. Super channel.
always loved your studio and knew you had a background in film/tv when I saw the detail to sound and lighting. love your videos and hope you keep it up for years to come!
So glad you told us about the pre-show ad benefit to you. I have been playing those more, hoping to help your channel.
Thank you for your videos. Have been following you for a couple of years now and have tried an amazing amount of recipes thanks to you.
I use adblock so I prefer to contribute directly.
I really appreciate your videos, I found you on TH-cam about 3yrs ago when my then 3mo old son had a brain bleed. I love cooking and learning the "why" behind recipes and methods, I'm also a history buff (took history classes in college literally for fun). Your videos helped keep me sane during his initial recovery when we were able to finally bring him home, thanks for all you do!
Glen, thank you for making this FAQ video. I used to work in TV production and always wondered how you produced your show. The studio is well lit, the sound at broadcast quality, story lines and dialogue well suited to what you are creating--and I always assumed it was your home kitchen.
I am absolutely blown away that you built a cooking studio in your _backyard_. That is pure dedication to your several crafts, and I am impressed on how well you create this show, especially given it is a one-man production operation. And another indication that the right equipment and brilliant talent makes a winner for TH-cam.
Massive respect for you, good sir. (You actually answered all my questions I've had in the year watching your two shows, too.)
Update: I just watched your 2019 studio tour vid. Blown away again. That explained the studio, its origin, what you do, why, production quality, etc. You are a real pro and know your craft, and I am now not surprised one bit at the final results. Thoroughly impressed by your operation, and your many video and ad clients are well served by your experience and talents. I am glad you found a wonderful way to share them on YT with the general public.
Your show has also helped me with my cooking skills, which aren't that bad from being a line cook 30 years ago but can always be improved. I have learned so much from your channel and its fascinating historical content.
And in the 2019 vid you answered my final lingering question: what's behind the counter?
I just got one of those Le Creuset braisers for my birthday. I've long had a Le Creuset dutch oven. And seeing the braiser on your channel over the years put it on my list of pans I wanted. So far, I'm delighted with it.
I stumbled upon this channel more or less by accident at the start of the pandemic, probably like many other people looking to expand their cooking repertoire or skills in a time when home cooking became much more important. I appreciate the amount of work that goes into all this!
This is my favourite cooking channel, i love the old school recipes, beer vinegar, and beer brewing too. I'd love to see more beer based recipes, and possibly even a kombucha video. Greetings from Scotland, UK.
I'm.glad to hear that the interaction with Julie at the end is authentic.
Hi, Glen, just wanted to thank you for all the hard work that's put in in making the show for us! The only remaining question that I have is: when cooking in the studio do you have an overhead vent to remove the steam? I've been curious for the longest time now because I've never seen nor heard it in your videos! Thanks!
Mind absolutely blown by barefooted cooking here.
Another great video. Please don't take 2 years to tell us about the cookbooks. Ive always wondered where you got them all from and simply what drove you to collect old cookbooks in the first place. Im sure you have some great stories about finding the books and also probably some stories on interesting things youve found in or from the books.
Love the look in your eyes when you were rubbing the spoon on the bottom of the Brazier! Kinda like "look at me, I'm running with scissors, whatcha gonna do??? :)
I would love to see the old cookbook collection.
Honestly love this channel so much. I didn’t know that the ads were the main source of income for the channel. I won’t be skipping them anymore, if that’s what I can do to help.
Even though you don't work you do work, if that makes sense. How do you do you have enough time for all your products? It's crazy to think that you cook, edit videos, brew, film, have a plane you take care of, and do all your research and don't go insane lol.
How did you and Julie meet. My late wife’s name was Julie, so every time I see your Julie, it reminds me of her. She seems like such a happy lady
Now I feel bad using the adblocker. I have to support your awesome videos somehow. Thanks for creating these videos!
Realized I've never done this here for you guys, and its a shame since I enjoy and use your content SO Much! Will try to drop a tip more often. :-D
Autograph cookbook series coming anytime soon? Glens greatest hits?
those dry agers are high quality! Highly recommend if you got the $$$ Thank you for introducing me to them!
Absolutely love your shows! It’s a pleasure watching you work and listening to your explanations and insights.
To me you and Julie do the best cooking videos on the internet or TV, you guys are fantastic. You cook real recipes that the average person can make.
Thank you for the behind the scenes tour! Love your channel!
Love this show!!!!
Thank you for the years of amazing content! Hope you had fun at the FEQ this year!
My wife & I love your channel, we stumbled upon it a couple years ago and look forward to every new episode. You and Julie are charming and authentic, love that it's ad-free content. Thank you, Glen!
I fell in love with induction cooktops when we were stationed overseas. You do have to keep your eye on what you're doing if you have the heat up, but if you want to do a sauce, you can leave it on low forever and it won't burn. If you are worried about scratching the cooktop, put down paper towels or newspaper under your pot. It's the most energy efficient of all the different types of cooking. It's easier to clean your cooktop and your pans. Thanks for letting us see 'behind the magic'!
Geez, I wish my real kitchen in my house looked half as nice as your studio kitchen does! Thanks for taking the time to answer all those questions!
Thanks for keeping it up Glen!
I will say that I love your enduring commitment to quality and simplicity.
Love the show and the behind the scenes look is so interesting. This is your passion and everything you do reflects this. Keep up the great job.❤️
Thanks Glen very informative!
Great show. Always learn something new!
Thanks Glen. We appreciate you, too.
I just LOVE your channel, I can't fathom anyone being so hateful toward you. It doesn't make sense.
Thank you, Glen, for giving me kitchen confidence enough to try things I never would have.
Looks like you gotta bit of a tan in Mexico hope you had a great time. Thanks for the q&a and off course all your great cooking videos.
Love love love it! I am addicted to the Old Cookbook Show. Sunday mornings, I work for a while on my sermon, then to give myself a break, I check out your latest. Glad you told us about the dryers. One suggestion--put a small container of spoons and forks on the work surface. For some reason, every time you dive behind the fridge just to get a spoon, it really grinds on me. BUT, if that's the worst thing, then in the grand scheme, you are doing "god-level" work! Oh, one other question: Are the brazier handles designed to stay cool? I never see you use a pot-holder with it. At least on the cook top. I suppose I've seen potholders when you take it out of the oven.
You said you're alone but we all know chicken is around there somewhere! 😎 Hope to see a version 2.0 soon 👍
Thank you Glen. I love that you teach and put the complete recipe below in the "Show More" section. I watch and subscribe to many video chefs. Patient, clear teaching and a printable recipe is what separates the posers from the genuine chefs. You are right at the top of my list, along with Jim at Sip and Feast. You are one of the best. Again, thank you.
Hey Glen, love the content. Would love to see another series like the KFC or Coke. I find it fascinating to see the history of some products we now take for granted. I'd be interested in your take on the development of the Hamburger for instance.
I Stumbled across this Channel a few years ago now, I've tried a few recipes from time to time (French Gateau Baulois) being my all time no.1, I still watch every single episode no matter if its my style of cooking or not . And what keeps bring me back which is the same as Linus Tech Tips is the incredible work that's put into these videos. Its what the views want to see , yes it may be a pain to shoot multiple angles but, you never say no. Keep up the good work both of you .
Thank you!! We enjoy your channel so much!! Look forward to the next one... Hello back from your friends!!
If you are in the studio kitchen all day, how many videos or recipes do you prepare in a day? Also, are there recipes you try to make once, love it and release the video? And if you think a recipe needs improvement, how long do you work on it and are there many old recipes you try and just dislike so much that you give up after trying it once? I really enjoy your channel.
Glen. Thank you. The sheer perfection to your film is beautiful. The production value is rediculously high for youtube - and I see it!
Question: Is there a social work background with Julie? She has that quirky, positive vibe that comes with a social work kind of field. That said, would she be willing to jump out and cook something up for us? - Would love to see her 'lead' a session and see her talent shine.
Either way, thanks for all the good laughs as your troll so magestically!
Good week Sir! You are a king!
P.s. The lack of ad reads and interstitials is refreshing as all get out!
I’d always thought Julie worked the camera. What a fun surprise that she comes into these tastings blind. Thanks for sharing.
im sad that the dryagers are gone. i really liked the content but thank you for the answer of what happened with em!
Yes, Thank you. For some reason I ha the impression that you had moved them into your basement because you needed the counter space over there.
I replaced my gas hob a few years ago with an induction and I love it. One of the biggest plusses for me is how easy it is to keep clean! I did have to get rid of a few aluminium saucepans since they dont work on it, but they dont go in the dishwasher either, so I was somewhat reluctant to use them anyway :)
Thanks for always putting out such entertaining content Glen. I appreciate the fact you do not use sponsors, and as such wanted to lean into my role as viewer / supporter of the channel.
I think many of us would be interested in learning more about your history, how you create (setting up shoots, video/audio equipment), etc, and what your planning / creative process looks like.
Be well!
Well dang, utensils that are probably no longer are available. Great……..but I appreciate all the good info…..
One thing I've always been curious about.... how many hours of cardio do you and Julie do a day!?!? If I ate all the stuff you made I would be HUGE.
We missed you! I looked for Sunday morning ... but there wasn't any. I hope you weren't ill but on vacation somewhere nice
Thanks Glen!
I know I'm 9 months late. I'm wondering if Julie cooks as well? Hopefully, you will see my comment. I love your channel. On Sundays, I've been catching up, with the older videos. Thanks for doing what you do, Glen.
There are a number of older videos on the channel that featured her cooking.
Some door knobs would make it much easier to open those side cabinets. 😉