1929 Scottish Tantallon Cakes Recipe - Old Cookbook Show - Glen And Friends Cooking

[@JBIsThisLife]

Nothing better than a good ole historical smack down!

[@applegal3058]

Haha, yup!

[@matthewthiesen6098]

I was left so satisfied 🥲

[@Nlmtella]

As God as my witness Glen has broken the haters in half.

[@ricardoc4677]

Seriously, who tf is giving this man hate?? People can be such ignorant scumbags. Thank you for sharing this Glen! You owe us nothing and yet you continue to give despite these dumb asses. Keep up the great work, sir.

[@zeroone871]

@@Nlmtella Somehow,when I read your comment, it was in all caps.

[@Swordandsteel]

Glenn doesn’t care if you disagree with him, but you’d better be right. If you’re wrong... buckle up Mad respect for your respect of culture

[@RamonaQ]

Can we not stress Glen out, please? He is a bastion of calm in a chaotic world. We need him. Keep your beef to yourselves. He must be protected.

[@kiltymacbagpipe]

I dunno, he taught me a lot through his “rant”. Maybe Glenn ranting is what we all need in an age of ignorance. The dumb dumbs stamp their feet and glen takes them and us to school.

[@Colinupham]

@@kiltymacbagpipe well said! 🙂

[@60sSam]

Glen is like the Bob Ross of cooking for the modern age.

[@RamonaQ]

@@60sSam I like this.

[@David-bs6bv]

Them: "That's not traditional...." Glen: "Hold my historically correct beer."

[@shelaghsings8235]

Your version of ranting is lovely. Not so much a rant, more of a thorough schooling. The Old Cookbook Show has become my favorite way to start my Sunday, as I'm sure it has for many others. Thank you for creating such a unique and informative channel - which is quite an accomplishment in these KZbinr days.

[@didisinclair3605]

... what she said....

[@grant1133]

As a Scot I'll say that I really dont care what's in something as long as it tastes nice 😜 every country is very protective of their "authentic" food , look how angry Italians get with Carbonara but as you said , recipes change over time so people just need to calm their beans and learn their food history.

[@fafski1199]

Exactly....What exactly is "authentic" anyway? Most people back then, just like now would often make their own version of a dish and would often substitute or even miss out ingredient's entirely. This was not only like now and due what food items they liked, but also due to having to eat food that was often seasonal and often having to use up any food that was about to 'go off'. A relatively simple dish could vary not only from the person who made it, but also vary due to what they had in the cupboards at the time, along with the season. For example, a simple chicken and vegetable soup would have been hugely different during the summer, than during winter, due to having to use different vegetables and herbs.

[@Redhotcook]

Absolutely why not just enjoy the excellent cooking & history lesson. 💕

[@mndlessdrwer]

Oh, yes. The Italian-American community gets bent entirely out of shape about using butter in anything Italian, not realizing that northern Italy uses butter in a lot of their traditional cuisine. Like, I get that your great-great-grandparents were from southern Italy and you drink olive oil and shun butter like the plague, but you don't get to speak for all Italians. Regionality is an important thing to recognize in food culture. A whole country's cuisine cannot simply be homologated into a singular entity without insulting the nuances of their various regional food cultures. Chinese food is a particularly good example of this. Their traditional food cultures vary wildly depending on how inland the regions are, how far north they are, their distance from a large river, etc. There may be commonalities in certain preparations, but the base ingredients tend to vary wildly. Dumplings from southeast China tend to be rice paper wrappers with some seafood involved whereas dumplings from northwest China are wheat wrappers with land animals or poultry inside. They may also be different shapes, have different thicknesses of wrapper, have different flavorings and even cooking methods, etc. Basically, regionality is vitally important to understand so you don't end up just sounding like an insular self-absorbed asshat. Also, carbonara with olive oil or with butter are delicious in different ways.

[@MarderExplorer]

I'm considering myself fortunate to live through a golden era of Glen & Friends cooking.

[@CharlesOttman]

Hard to argue with those published cookbooks, though someone probably will.

[@tim_goll]

"Glen printed them himself in this backyard"

[@calebmartin547]

@@tim_goll I call conspiracy! 🤣

[@nycbearff]

The bible says shortbread is only wheat flour, butter, white sugar and salt, so that must be true.

[@etienneolivier]

I think what people don't seem to understand is that, it does take weeks sometimes months of qualitative research; going through old books and reading material. These keyboard warriors Google one thing In 5minutes and they call that "research" and seem to be and expert in said topic. 🤷🏼‍♂️ You can't win them all Glen. Great videos as always.

[@lemonherb1]

The thing about these old books, is that most of them don't exist in digital form, so for these so called keyboard warriors those facts don't exist.

[@nickbriggs9620]

If you’re not watching the old cookbook show to LEARN you’re doing it wrong!!! Love it! Keep taking us to school my friend!

[@Blackobluna]

Glenn: gets hate mail over recipes Also Glenn: "Why are you booing me, I'm right!"

[@TheMimiSard]

Also Glenn again: "Now let me explain why."

[@noelwade]

I would pay sooo much to have Glen stride into frame, strike a Gladiator pose with Shortbread in-hand, and shout "ARE YOU NOT ENTERTAINED???" :-D

[@rebeccasunflower]

Whilst I'm not Scottish, I grew up eating Scottish shortbread containing rice flour here in Australia. I appreciated your history of the recipe and the ingredients, thanks Glen!

[@stuartt455]

Same, I don't think I've seen a recipe that didn't have rice flour in it.

[@TheMimiSard]

Word on that, my fellow countryfolk. I have read biscuit and cookie recipe books with rice flour in their shortbreads. More than likely, Women's Weekly books.

[@juliettestofmeel]

@@TheMimiSard hahaha yep same here and yes, from Women’s Weekly. Have never seen one with corn flour. 🤷🏼‍♀️

[@PixieApples]

Another Aussie here with another vote for rice flour

[@traceybradshaw]

Another Aussie here - I used to do occasional cooking classes for young mums about 20 years ago and one Christmas we did a few different recipes like coconut ice, fruit mince pies, rum balls, florentines and lastly shortbread, which included rice flour. I still remember an older lady who had been given a copy of the recipes I used, seeking me out and biting my head off over using rice flour - claimed she’d never heard of it being used in shortbread and “she was Scottish so she should know”. So the next week I showed her 3 or 4 recipes and left her to eat her hat!

[@kenmore01]

"I don't think we really need to talk about the one with margarine" 🤣 I LOVED that comment!

[@jamesuthmann940]

The recipe that dare not speak its name!

[@jackieknits61]

At which point it thought of the neighbor kids I like to bake for who are lactose intolerant or vegan. I know the answer won't be traditional, but kids deserve good treats!

[@tonyboloni64]

I wonder if the margarine version is for folks who found butter beyond the reach of their pocketbook?

[@Wee_Morag]

The Scottish recipe passed down in my family is flour, sugar, and butter, and by flour we mean whichever one is in the pantry.

[@karenwaters3497]

The good old 1,2,3 ratio shortbread. 💖

[@vikkispence]

Absolutely. My family recipe is 6-4-2, but that's exactly the same 😊 Just plain flour, no other flours

[@paulbatz7935]

Yes, no eggs in a true shortbread.

[@paulbatz7935]

@@RamonaAnne Yeah, partly, but I also have an old article cut from Cuisine Magazine titled, My Father's Shortbread," a long memoir/history thing making similar claims while discussing the rice flour/cornstarch ratios Glenn presents. Glenn persuaded me though, and besides, I use a pie crust recipe containing an egg. It would be absurd to claim, "No true pie crust contains egg."

[@lynnstevens7313]

Same one in my family

[@ryanmg92]

As a British (English) person, I've always found it quite interesting that almost everything we eat that's held as "traditional" or such, tends to be made with ingredients that originate from other corners of the world that aren't remotely native.

[@mjmj2613]

As a historian, I love videos where you really delve into the historical side of things and how foods/recipes change over time. This video in particular led me to wonder about the impact of rationing on the switch from rice flour to corn. I did a little digging around and can verify that rice was rationed in Britain from the introduction of the points system in December 1941 and possibly as late as the abolition of that system in 1950. I didn't do exhaustive research, so I can't definitively state that corn flour/starch wasn't rationed at all during that time period as a "cereal product", but it isn't listed as one of the major groups of products for which rationing was introduced before 1941. In any case, corn flour/starch was recommended widely by various official and unofficial publications as a way to substitute for other rationed products (e.g. mixed with milk and butter for cream or used to partially substitute for flour) so awareness of it as a product would almost certainly have increased during this time period even if the process started with the earlier drop in price and rise in availability you mention in the video. Edit because I realized I forgot to cite Ina Zweiniger-Bargielowska's Austerity in Britain as a great source of info for this kind of thing.

[@lynnejamieson2063]

I am Scottish (born and brought up on The Firth of Clyde) and I can honestly say that I have seen recipes for shortbread that have a multitude of varying ingredients. I came to the conclusion years back, that although it is our most famous biscuit, each family probably had their own recipe and there were probably variations for special occasions (when more expensive ingredients would have been used). You do you Glen...after all, you are the one following a recipe that has probably been around longer than the people criticising it.

[@bodhimcnally8168]

Could you make a video about finding your passion for food and your work in the film industry?

[@michaelreid8857]

Great idea, I’ve always felt there’s a great story attached to Glen, we’re not getting!

[@xtsdagger6956]

I am quite pleased that you gave us the history behind the ingredients, I think that part is even more valuable than the recipe. Knowing about where our food came from, when and why things are they way they are, very valuable. Thank you very much

[@michaelreid8857]

The difference between great cooks and mediocre cooks is, an immense understanding of the ingredients, of that food!

[@doveandolive1153]

Love the history lesson brings more life to the foods we enjoy to eat. Glen's comment about margarine classic 'hilarious lol'!

[@glabdo5000]

I like ranty, Glen. Love your channel.

[@eindpsportsphotography1741]

Best rant I've heard for quite a while :) As one of those actual Scots, my only quibble would be the pronunciation of Tantallon, Tan-*tal*-on rather than Tant-alon. I was taught about Scotland's slave dealing past at school (I'm 57), yet during the recent BLM protests, younger Scots were surprised to discover that Glasgow's Jamaica Street was built from money made by "trade". -Rory-

[@thomasrobertson4213]

Totally agree, the pronunciation is ropey, but believe him about the rice flour!

[@lynnecameron9976]

Yes the emphasis is on the middle syllable (a 72 year old Scot here) Tan ‘tal Lon. I remember when I studied history in the 60s at school we learned of the slave trade and I always knew that certain cities (including Glasgow where I went to university) made their fortune from the slave and sugar trades. It was just a fact, not hidden but not over emphasised either.

[@jjudy5869]

@@lynnecameron9976 Which is the way all history needs to be taught. It is, what it is.

[@NRajah]

He's Canadian :-)

[@galethompson3013]

There's a community near Halifax, N.S. called Tantallon. I've always heard it pronounced Tan-TAL-lon as well.

[@angelapruitt]

I love that this is as angry as we will likely ever see Glenn. I also loved his wife’s final take - the way you like it is the right way for you. But it’s not the only right way. Thank you, Glenn. This was probably my faves of the hundreds of your videos I’ve watched!

[@samuel_excels]

Keep pulling out these recipes with the history behind them, I'm up for it.

[@McTAnGuS]

As a Scot enjoying these recipes and the calm that glen has brought over the last 14 months to me. Whoever is emailing glen hate mail claiming to be Scottish. pipe doon and gee it a rest yer geeing us a bad name or bile yer heed. I can only say Glen the majority of us love the Scottish recipes.

[@lucasgardner6189]

Glen I wouldn't be opposed to more rants like this. The way you explained the history and the evolution of food in a certain region is exactly the sort of stuff that interests me. I hope you continue to add this sort of content to your channel. Have a great Sunday!

[@mtorrisi42]

Today on Glen and Friends, Trolls skewered and roasted over high heat served with a delightful tea biscuit.

[@davechupp7922]

Glen, I was fascinated by the history that you shared. Thank again for your effort and sharing.

[@dawnafromthenorth3732]

Greetings from Sudbury! That was the calmest, most composed rant I've witnessed :) Great job, once again. Stay well.

[@TheSuzberry]

This leaves ME with the question: “Why would anyone write Glenn an angry message?”

[@ginnyweatherbee7941]

Because people are unpleasant and like to argue

[@bedetteb1111]

Maybe they are jealous of glen’s knowledge.

[@TamarLitvot]

I had the same reaction! I enjoy him so much. Even if I disagreed with him (hasn’t happened yet), I would do it in a friendly way.

[@yellodragon]

I am actually very curious about the movement of ingredients from the New World, so I found this to be highly enjoyable. Glen can do this all the time!

[@kondition-kode-nine]

My own introduction to traditional Scottish shortbread, via old Scottish's ladies, always had rice flour, because the crunchier texture made a better crumb important with such a short, fatty biscuit. Rice is grown in Europe too, of course in France and Italy. Forget the naysayers, they don't know. Your point regarding sugar and wheat is well made, over time many ingredients are substituted for so many reasons, and create 'new' traditions.

[@ketocanuckleheads4501]

the joy of the internet critic. My mother's shortbread (she's Irish mind you), which was passed down from her mother born in 1900, uses rice flour, Looks very much like your grandmothers. Note my mother came to Canada in 1970, and her mom never left Northern Ireland.

[@jjudy5869]

"...and her mom never left Northern Ireland." Which means in all probability she was Scots or had a hefty dose of Scots coursing through her veins. A lot of Scots in the USA first migrated to Northern Ireland before they ended up on this continent.

[@jsf4star891]

Great video and insight Glen. This reminds me of you Butter Tart series. My mother’s mother’s family is from British Columbia, and my aunt every Christmas makes butter tarts. I made some tarts with your recipe and gave some to my mom and aunt. Their response “That’s not how you make a butter tart.” Gotta love it.

[@moonbeamchaos]

In your family, they were right.

[@mrtnsnp]

There is a nice one surrounding the siege of Leiden, in 1573 and 1574 (en.wikipedia.org/wiki/Siege_of_Leiden). After the siege ended, the people of Leiden feasted on hutspot (carrot and onion stew) in the evening. These days that is made with potatoes, carrots, and onions, but the original probably used parsnips, carrot and onions. And the carrots probably weren't orange back then, but that is a whole different story. I've made it with parsnips, and it is really tasty.

[@user1233002]

Wife & I are going to try that.

[@soberirish83]

I think we should complain about something else so we can get a history lesson on a different ingredient.

[@Angel9573]

I love getting a history lesson with cooking videos! My two of my favorite subjects.

[@zer0m0stel]

You are feeding my addiction to good food and buying too many cookbooks. thank you. :)

[@BlackwaterPark4]

Glen just wrecked his haters while calmly making shortbread.... gotta love this guy

[@JoelAAK]

Preach! Perhaps my favorite of your vlogs in regard to food history.

[@Tala_Masca]

'The peope who disagree just don't know their food history' Hahaha! I just love how Glen can whoop some ass with back-up facts and cookbooks! With all the research and everthing still pulling 3/4 video's a week... A big thank you Glen!

[@fylket123]

I really liked the combination of a recipe and a history lesson!

[@lenalyles2712]

I was very lucky to have two great great grandmother's that both lived to be over 100 one was from England and one from Wales, plus great grandmother's and grandmother's that lived into their late 90s. I absolutely love all the old recipes. My mother and aunt gathered all the old cookbooks and made all of us kids copies. I copied mine and passed on to children and hope our kids pass them on too. It fun to set and read them.

[@BattlestarCanada]

Get ranty! Or like the coke episodes... great content!

[@Default78334]

Speaking of food traditions, at this point, far more lutefisk is consumed by Americans and Canadians of Scandinavian descent who see it as an important part of their cultural heritage, than actual Scandinavians who largely stopped eating it because they are no longer poor.

[@gabrieleghut1344]

Hello from Germany. My mom made this about 3 to 4 times a year when I was a child in the 1960's/1970's and we all loved it. After the fishstore closed and the big supermarkets opened everywhere you couldn't find Lutefisk (Stockfisch in German) anywhere. Now when you want to buy it is not cheap and to make it you really need to know what you are doing. I had my last Lutefisk/Stockfisch in 1996 in a restaurant and it did cost.

[@pengolodh]

@@gabrieleghut1344 Lutefisk is not an alternate name for stockfish, it is a dish that can be made from stockfish - air dried Atlantic cod, which is mostly produced in the Lofotens (where I live) in Norway, the coast of Finnmark region in Norway, and on Iceland - or klippfisk (salt dried cod). Making lutefisk is not the only way to cook stockfish - in Italy, for instance, there are thousands of different recipes for how to cook stockfish, there are other recipes used in Portugal, Nigeria, Cameroon, etc., and stockfish can even be eaten dry, if you first soften it with brute force. While lutefisk in Norway is mostly made from dried cod, in Sweden they prefer to make it from ling. Burbot or cusk can also be used. Preparing lutefisk from stockfish requires rehydrating the stockfish for several days in daily changed water, before pickling it in lye a couple of days, then returning it to soak in daily changed water for several days. It is then steamed, baked, or parboiled. And lutefisk is still a large part of Christmas traditions in in Norway, Sweden, and at least parts of Finland.

[@alexshadowfax1119]

Love love the old cookbook series, awesome how you present truth and facts regarding these recipes, not someone screaming on the internet that your wrong who has no idea of history. Thanks and have a great day everyone

[@Moon-fv5sz]

I so enjoy your history in cooking and baking 😃👍.

[@GreenhornBonsai]

That was a great episode! I love the history of recipes. My "classic" shortbread recipe came from Better Homes and Gardens cookbook my mother gave me in 1970: Wheat flour, sugar, and butter. Three ingredients. The butter is salted butter, that's sort of a fourth ingredient.

[@fpoiana]

That story of Scottish food was simply fabulous!! Thanks, Glen! I really enjoy it! Cheers from Argentina. Fede

[@zafforan]

thank you for your honesty - this video is a casing point as to how deeply integrated the horrific history of slavery is into "new world" and european culture

[@mattriddle7969]

I never comment on any videos I watch on KZbin. Had to this time though. Glen is so knowledgable, I find myself caring less about what is being cooked and more about where it’s from and it’s back story. These are the only videos I religiously watch start to finish. Great job.

[@eldestisland4520]

I love Glen's open mind towards food history

[@herbrand47]

A good cooking and history lesson combined.

[@lindafitak]

I don’t understand how anyone can complain about you adding rice flour to the recipe instead of cornflour. It’s all about the end result, and if the Tantallon cakes are good, that’s all we need. Thank you for your historical accounts of recipes. I love your old cookbook cooking show!

[@ptjzmemory]

I love your food history lessons. I think that you and Julie are pretty terrific too.

[@davemartin2493]

That was the most exquisitely polite "shut the heck up and do your research" I have ever seen. Excellent work, keep them coming.

[@vickyleather1147]

I really enjoyed the food history. Thank you.

[@rkng1]

Love old cookbooks. You learn a lot about food history and you can learn some techniques that have been largely forgotten.

[@traceyallen8286]

My grandparents came to Australia from Edinburgh in the early 1950's. My Granda ALWAYS added rice flour to his shortbread. In my family shortbread isn't 'the real deal' unless it has that 'grittiness' the rice flour brings. I really enjoyed the food history 'rant' Glen.

[@suew6264]

Thank you for the TRUE History lesson Glen. Now we Know. As a descendant of Scottish Heritage I appreciate the knowledge. I will be attempting new recipes with rice Four now!

[@Emmilythecat]

Glenn, as you have said many times in many ways, traditional food is the way your family made it. That's what makes it traditional. Families from the same neighborhood all had their way of preparing traditional foods.

[@CharlottePrattWilson]

For your negative commenters; as my mother used to say, “if you can’t say something nice, don’t say anything at all.”

[@jsimes1]

My wife's Wee Gran would say "Haud yer wheesht!" ... which is pretty much STFU in Scottish! 😂

[@georgiapeach7666]

"If you cannot say something rice, do not say anything at all."

[@ewoljn]

Glen's lectures on food history are so interesting

[@The7humpwump]

More rants, more rants...one of my favorite videos from you. Col Sanders final is my #1. Your rants are amazingly educational.

[@traceefarrington7022]

I haven’t watched the video yet and the comments have me thoroughly looking forward to Glen’s history lesson. Love his channel for his ability to include historical information like he’s telling a great story and continue to mix.

[@oldage001]

Love the rant :)

[@collef1136]

My Scottish grandmother’s recipe for shortbread uses rice flour!! This recipe came back from her mother in Scotland. My grandmother immigrated to Canada after the war. This is true and is a Christmas tradition in my family. No vanilla in our family recipe or lemon for that matter. I must say I love the rice flour I think it gives the shortbread a crispness that you don’t get with cornstarch

[@jennifermackie2913]

I love Glen's "rants". He is sooo entertaining!

[@karenmahaffey1473]

So refreshingly honest! Elevates my understanding every time I watch an episode. Much appreciated!

[@susanelainesanner]

Try, try, try do I to be a good person. Yet, I find myself envying Glenn's cookbook collection. Coveting the man's library and what a library it is! I do, however, love with a pure heart the history included in these videos. Rah!

[@SmallWonda]

This is the argument for teaching HISTORY in schools - along with COOKING, and I think geology! People would then have a great foundation on which to form educated arguments. Thanks for your excellent informative and fun cooking videos. (Don't forget - they wouldn't have had electric mixers back in the day & no doubt are still a luxury option for some!) Keep safe & spreading the Good Word! 👍🦘🐾🥐

[@nicoleturgeon-courchesne2212]

I absolutely adore all the research and history in your videos Glen. Thank you so much for enlightening and educating my culinary voyages!

[@raegilly]

This old scottish recipe series is truly bringing me so much joy and I'm loving learning about my food heritage! I've lived in Scotland my whole life and my Scottish granny just passed away in November and food was something that really connected us - my first memories of baking were sitting up on her counter top and helping stir some batter or another - and these videos are really helping me feel close to her again. Thanks Glen for putting so much care into your recipes and your videos these videos are just fantastic! If you have a chance, it's a super simple recipe, do you think you could look at "Drop Scones" or Scotch pancakes? My granny would make hundreds at a time and then my grandparents would have them buttered with every meal for the next few days - I'd love to know if these go at all far back in our history. p.s. The emphasis is on the "tall" bit of Tantallon :)

[@kathleenkenkel8877]

I love your drives into old recipes and the history that surrounds food. Intelligent discourse is so rare and therefore more appreciated.

[@tammyr2966]

Love getting all the history with a good recipe!

[@maritseppalainen7700]

You're such a wonderful educator, Glen! Even your "rants" are a joy to watch. Thank you!

[@alanblott4559]

Change is the only constant. Great video. Love the history lesson.

[@ericmarsh8854]

I throughly enjoyed the historical cooking experience in this episode. Anyone who would challenge Glenn obviously doesn't watch this channel. Glenn knows his historical cooking methods for sure!

[@mdnolan4617]

Very interesting! People - there are so many more important things to get upset over! Love your manner and your delivery, Glen 👍

[@TheOldseaview]

Lovely and interesting! Thank you so much ....

[@marlalowman7348]

I love that you do the homework to back up your recipes keep up the great videos Glen

[@vickiekostecki]

You tell 'em Glen. Your historical stuff ( all your stuff really) is incredibly well researched and I frequently recommend your videos to anyone interested in food history.

[@georgiapeach7666]

Loved "potato eaters are morally depraved..." Will you speak and bake on Scots oatcakes please? I hope so! I prefer rice flour in shortbread.

[@brentbailey3621]

I love the history behind these recipes - love that you share them - good stuff.

[@kevintunnicliffe2181]

Nice one. Shame about the abuse you got but it did inspire you to deliver this excellent history lesson. Thank you.

[@susanmcknight6401]

Mrw subscriber Stumbled upon your channel about 2 weeks ago .Been watching your videos and wanted to say I find everything about it is exceptional . The history puts it over the top. I'm 67 years old and at one time was a very good cook. Absolutely love your channel. Forget the haters just shows the ignorance of those folks.

[@chrisdarry-roseelrod4481]

Thanks for the history. I love the origin stories.

[@iv8976]

You should do a series about the history of food. I love how you talked about how rice was imported and when it started being grown etc

[@Huemongous]

Love the extra bits of history on these recipes. Great episode again Glen thanks for all :)

[@tdc1991x]

Scottish here - my gran's handwritten recipe book containing her mother's recipes has a shortbread recipe and it has rice flour (or ground rice as I believe the recipe calls it). My great grandmother was from Glasgow and born around 1900 - and I suspect the recipe was passed down from her mother and beyond.

[@joannepeterson7896]

I really appreciate the food history you teach while you cook. I know you do your research. I really enjoy the food you prepare as well.

[@Silent002]

That was a great history lesson, Glen! I love watching the Old Cookbook Show for your insights.

[@billmeldrum2509]

Great episode. I’ve got nothing but respect for you thorough research on the subject matter. You must have been an academic at some point in your life? Loving your channel. 🇨🇦

[@deletesoon70]

Loved the nod to change. All of those changes came as the product of willful consensus, based on natural truths, and gradually. And how important is that in the here and now.

[@brentbailey3621]

Love the channel and the education - good work Glenn & Julie.

[@miketurner7305]

Glen - love your passion and these well researched food history lessons. Thank you for doing this.

[@Einungbrekke]

I find it interesting that people can tell someone they are wrong when they have several cookbooks from the era the bakes from. If nothing else, Glen is always thorough, so I do trust him when he say something historical and he always reference what he say with documentation (a cookbook from the era is documentation, no matter what someone else must feel)

[@Redhotcook]

Love glens comment from 15.00 basically make it like you like it 👏👏👏👏👏. Cooking & baking is about adding your own bit of extra that works for you and your family no matter what country you live in.

[@brusea13]

Love the history, thanks Glen!

[@kenyattaclay7666]

I honestly wouldn’t ever concern myself with people who proclaim something to not be “authentic.” I’ve traveled a fair amount in my life and I even lived in Germany for 3 1/2 years. I’m also from Chicago where, at least at one time when I was growing up, Chicago had the second largest Italian and Irish populations in the US. Chicago also had more Polish people than Warsaw and the Midwest between St. Louis and Milwaukee had the largest amount of people if German heritage. In my experience I learned two things, first, as people immigrated recipes always slightly changed to adapt to what they had available. Second, you can have two different grandmothers from the same village the prepare them same dish differently. The simple fact is “authentic” went out the window hundreds of years ago and when I was in Italy and Germany while the names of the dishes were the same they didn’t always taste the same as what I was used to. It wasn’t bad, it was just slightly different.

[@joannesmith2484]

Any Lidia Bastianich video that goes up is almost immediately swamped with outraged Italians ranting about how her recipes aren't "authentic" and the "real Italian" way is always oh so superior.🙄

[@snitsch68]

That is so true, when my father's oncle&his wife moved from Eastern France to Canada in the late 50's they were facing a cultural shock , if only in a culinary way. We recently found the 1st letters they had sent to me grand mother after settling around Montréal in which they were "complaining" that only salted butter was available in QC back then. I think that the word "authentic" is mainly overused when it comes to food and all sort of recipies to create a sort of tradition linked whith the "history" (often for commercial purposes)

[@Default78334]

@@joannesmith2484 Yeah, lots of Italian-American cuisine is basically taking southern Italian dishes and adding more meat to them (because the Sicilian immigrants escaping poverty could afford it on a laborer's wage in the US) plus making some adaptations to locally available (from the perspective of the early 20th century) ingredients. You get something like the oft-derided spaghetti and meatballs because great-grandma could afford to use more meat after she moved to the US and she put them together with the spaghetti because great-grandpa only had a half-hour for lunch at the widget factory and couldn't do the whole leisurely five-course meal thing.

[@floydhammond1461]

I was an executive chef in a Greek restaurant and I know of at least 7 different authentic ways to make Baklava. It all depended on the region, the era and your economic status.