200 year-old crazy dessert with BUGS in it! | How To Cook That Ann Reardon
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- Опубліковано 17 вер 2020
- Bugs in your dessert! Making butter from scratch and ice cream without a freezer! You'll be amazed at how they did things in the olden days.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am making a 200 year old dessert apple tart with strawberry ice-cream that has bugs in it to colour it red. It is amazing how they used to colour food in the older days and make ice-cream without a freezer! Can you imagine living in Victorian times making butter from cream every day? So much work to make one dessert. Join me for creative cakes, chocolate & desserts, new video every Friday.
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As my old ma would say, "Extra protein!"
... 🤢
*Skjsjsjsjjs*
🐞🐜🕷😳
Congratulations you're pinned
Stream DYNAMITE bitches stream back door too!
sksksk
The fact that Dave still trusts you after all the life hacks you’ve fed him is a real miracle.
💕
That’s love!
Don't test on animals, test on dave XD
She probably makes up for it with all the good food she feeds him
"Life hacks" xD
"Is it lice cream?" is the most underrated Dad pun ever
Technical, it is lice. Cactus lice
Edit: no pun intended
Haha-
I actually thought it's genius! It's hilarious 😂
@@advanceringnewholder that isnt true. YOU'RE TELLING LICE
Hahaha, most definitely underrated.. too funny! 😂 😝 😆
The fact that she is so patient boggles my mind - I couldn't wait for 20 minutes just pushing strawberries through a sieve or mixing ice cream!
It's truly a passion..you can tell!!
I love these 200 year old recipe episodes, they are like a history lesson, but instead of who killed who you get an idea of how people really lived
Check out Tasting History with Max Miller! He does recipes from the ancient world up til modern times, and from all over the world.
I would've been better at history if we learned stuff like this in school
I think learning how people lived is important too. More interesting for me. Many people and much of entertainment has misconceptions about that. I think that also causes stereotypes.
A rare sighting of the wild Dave eating food that actually tastes good
Omg this made me laugh so much
She has to throw him a bone once in a while, can't all be bad! Hahaha, I love Dave taste tests! 😁😂
He probably eats very tasty food on a regular basis, so a few nasty treats for informational purposes won't hurt! lol
Reads the title
Mind: Poor Dave
that was my first thought as well
My first thought was, BUGS! Eww
And then you realise that you've unwittingly eaten said bugs hundreds of times. XD
this time i envy him
@@GustafXI same XD
It so amazing how she didn’t just throw away the “spoiled” butter maker and tries her best to fix it without damaging too much of it!!! This really shows her passion and love for baking, even baking materials 🤯🤯🤯
Yes!!! ❤️
who would throw it away?!
it's history!!
I clicked on this video thinking "it's just gonna be cochineal bugs!" Turns out it was cochineal bugs. (I think they're still used in food dyes today)
Honestly, they're probably the only insects I would willingly eat.
@Music Addict They probably are, but I don't think I can get over their appearance. Ironic considering that they are arthropods just like crustaceans.
@Music Addict Hah! :) On a more serious note, what did they taste like?
They are still used, at least in Germany! A vegan friend of mine clued me in as to what Karmin really was...
@@sternentigerkatze Huh, I was right then, they _are_ still used in foods today.
In the center of the city I live in Mexico people sell grasshoppers as a snack and many people buy them. I think that is very interesting
"Is it Lice cream"
🤣🤣🤣🤣🤣🤣 oh Dave
I liked that too 😅 what a dad joke
I thought that was very witty!
Can't wait for the content farms to copy this "fancy bug cake tips!"
... that’ll BLOW YOUR MIND
47 FANCY BUG CAKE TIPS THAT WILL BLOW YOUR MIND
@@apcsaba she isn't but it's geninune, fair content
@@apcsaba she is Authentic
@@apcsaba in what way is she inauthentic?
Bugs can be a really environmentally-friendly source of protein and other nutrients! I've eaten fried spiced grasshoppers (a little weird), and a few things made with cricket meal (much less weird). I've read that if you have a shellfish allergy, you may also have a reaction to crickets/other bugs because they are distantly related, just as a warning for anyone who might try it...
Now I want to buy some cochineal to experiment with at home!
I have pink food colouring which is basically carmine. I'm generally trying to eat plant-based but I prefer this to artificial and often not-so-healthy colours
A reptile pet store I go to often has chocolate covered mealworms and candied scorpions selling next to their register. Always wanted to try them lol
As a vegan I'm pretty sure (no I don't eat bugs) but there are *WAY WAY WAY WAY* more bugs on this planet then any other living organism. I mean it's better then eating any other animal in my opinion😅👌
{buggie} B we are actually undergoing a massive insect extinction event... but yeah. There are TONS more bugs than any other kind of animal. That being said, most kinds of insects that are eaten by humans are not in the least bit endangered.
@@2yearoldeastercandy935 wait, for humans to eat?! Hell no!
I really love your channel. I love how your “click bait titles” aren’t actually click bait and you do a fantastic job with explaining the shocking part in the title in a very informative way. For example these bugs being used as colouring, It’s a shame how good content like this is such a rarity nowadays.
They're still used to color food, clothing, etc. today. One of the most common pigments, it really isn't unusual or a thing of the past.
@@petalchild they are talking about Ann's content, not the bugs.
@@petalchild Just because something is used or done doesn't mean it's not unusual or right or that people or the majority agree with it. I think eating bugs is unusual. There's lots of things about culture I dislike or think is wrong. Also, people or businesses can do or produce something for other reasons, like it's cheaper or be corrupt. Not cause they think it's right or ok.
@@ritaaaaaa19 I was referring to the use of bugs in food being called shocking, not the "rarity" comment.
Dave when Anne comes to him with a dish that isn't a fake life hack recipe:
*Delicious. Finally some good f--king food*
this made me laugh too hard lmao
Dave: "Something they didn't have 200 years ago was Merch."
Merchant from 200 years ago: "Am I a joke to you? :("
Hahahaha
i laughed so hard at this, good one!
Does merch mean merchandise?
Joey Mama yes it does
I actually laughed at this comment, didn’t just smile 😆😆😆😆😆😆
The fact that she made her own butter is just priceless!
It's easy to make butter. I use a blender. Even if you crank it, cranking isn't hard.
Yeah, when butter prices went insane, we just bought cream and gave it the good old shake around. A pinch of salt and its better than store bought.
"Is it LICE cream?" I hope I marry a fella like Dave. He's awesome.
Me too
Ann: "Does the butter churn work?"
Owner: "Oh yea"
*Owner assumes that the buyer won't use it*
Lady-Octopus 🤣 Who would think about someone using it. Only Ann does things like this.
I'm guessing the previous owner considered it working if the turning/churning thing moved smoothly.
People do that with spinning wheels too. If the big wheel goes round it 'works' even if it's incomplete and couldn't possibly work.
@@orientalmoons This! My dad bought me a spinning wheel at a yard sale, and I couldn't figure out how to get it to work. Ended up taking it to the local SCA meet up and learning that it had _never_ worked because it was decorative. They said that it could theoretically be retrofitted to work, but it wouldn't be worth the effort.
@@Eloraurora sorry to hear that. We call that a spinning wheel shaped object. They were popular a few decades ago, and since the fashion was for the look it was cheaper to make non-working modern reproduction wheels than real ones.
Holy hell Dave’s transition to merch announcement was smoother than butter
walle waltz smoother than Ann’s freshly churned butter
E
your profile picture is s m o o t h
"And the juice of two lemons squeezed into-"
Ad:PAMPERS
Lemons squeezed into pampers sounds like a terrible idea.
i got "BI POLAR DEPRESSION IS A DARK AND LONELY PLACE"
@@lilithcrow6675 it’s pee 🤣
That’s pretty ironic. 🤣
The plunger style churn is known as a “dash” churn 😊 which would usually take 3 (Imperial) gallons.
The one you have is a small paddle churn - that one is probably oak, but by the 1950s a glass jar with a paddle set into the lid was most common for household and small commercial use as it could be easily sterilised abd you could see when it was ready.
"Is it lice-cream?"
I nearly wet myself. LOL! Dave is always a good sport. I love and appreciate the time and effort you put into your videos. This one was so much fun and I hope to see more like it. I love all your stuff.
Our pleasure!
@@HowToCookThat
. Ji
"Licecream"
LOL
Dave being a dad with them dadjokes.
Nice one.
Leskrem eskrem
"who likes the idea of eating bugs in your food?" there are almost always bugs in food i have learned.
Yeah like cheese mites. When I first learned about them it grossed me out a bit, but I like cheese too much & figured I'd already eaten plenty since they're always there so 🤷♀️
Imagine 5 - minutes crafts copy this and say that they invented this and then Ann reactes to that
Well that would be funny considering colchenal is one of the biggest natural food and cloth dyes
Ann: would you eat food with bugs in it?
Me: eww no! That’s disgusti-
Ann: *makes it look delicious*
Me: well if you put it that waaay...
Yeh it’s called squash bugs
red skittles have bugs in them 😳
@@goobygottem depends where they are made. Because ones that are made kosher do not have the red bug colouring... because that isn't kosher.
Please Support my channel
Tanisha's Gourmet Creations sure! All your stuff look pretty cool :) but please don’t self-promote :(
The prospect of eating bugs or using them as coloring doesn't sound so bad to me. I mean, bugs eat plants, and these are dried bugs to color the food, it's not like you're just plucking a ladybug from a tree and chewing it haha I find it so fascinating how people used to make these very elaborate desserts, all that effort made each meal you had much more special, I think. Thank you for bringing food history to us 💜
Pretty sure ladybugs would be gross tasting. They're brightly-colored beetles, and most brightly-colored beetles are signaling to predators that they taste gross. A lot of beetles in general are gross-tasting even to animals who eat mostly bugs.
Eating bugs is no more gross or weird then eating the flesh and organs of animals
@@toast2139 Bugs are animals.
@@toast2139 **silently finishes my bbq chicken**
@@ettinakitten5047 Ladybugs in particular also secrete this really gross and pungent yellow liquid (which is actually their blood) when they are threatened. I would know because as an idiot kid I would touch my mouth after touching a ladybug or something dumb like that.
I love how he was totally fine with eating the beatles once he learned we still use it today
Everyone needs to appreciate what this woman does for our entertainment. Thank you, Ann, and our taster Dave.
Just from the title, I'm already worried about Dave 😂😂😂
😂
Please Support my channel
@@RAMALLER miss-
So interesting how much effort was put into these things when they didn't have any devices to help. Amazing video Ann!
Thanks so much!
@@HowToCookThat love uuuuu
been 1 year and ur comment is 666 LOL
@@softie2747 XD
I love those videos so much. They are so calming. The recipes, the music, your soothing voice, and Dave tasting of course! Please never stop making those ❤️
I love the way old books like this are written. The grammar, the voice, the pacing, it's all just slightly different that it doesn't seem right, but still familiar enough that it's understandable. To me it gives everything an air of grandeur.
Everyone: poor Dave.
Sounds like a title of some old sitcom.
Or an obscure microsoft font
I think the eggs back then were smaller sized, they didn't have as many generations of breeding to reproduce huge egg popping chooks
Even back then there were a big variety of sizes of eggs with there being a variety of chicken breeds (why recipes both then and now might say "small" or "large" eggs) as far as I'm aware its less the size that has changed than the frequency of laying (we produce way more eggs way more frequently)
Thats just I've been told tho, could be wrong but I really don't think the size has changed much, rather the frequency and quantity has.
AFAIK, the size of chicken eggs tends to change by the age of the chicken as well. Baby hen's first egg will be small with relatively thick hard shell. Then as the hen grows older the eggs will be larger with thinner shells. A local egg farm that sells some of their eggs directly from an old barn sometimes offers the smallest eggs for free or a very reduced price, since they're too small even for the standard small size bought in stores.
But the breed of the chicken is probably even more important in determining the egg size.
yes.
@@helenanilsson5666 Another big factor is the hens diet. As someone who owns chickens, some things you feed them, can make the shells thicker, the yolks a different color, and more. The age also does matter like what you said, and of course the younger hens I own do lay smaller eggs. (In the present ofc, and not a long time ago) The breed is a giant factor to the eggs. The chickens that lay eggs for stores, are all bred to lay eggs really fast, and have a extremely short life span, because they don't want hens who have stopped laying. As for other breeds, they will lay less, but live longer and have bigger/smaller eggs.
Ducks
this historical cooking series is so wonderful. thank you ann for making absolutely fascinating and educational content like this!
Check out Tasting History with Max Miller! He does recipes from the ancient world up til modern times, and from all over the world.
My Mum, who is now 80, always talks about her family Summer outings to a local river when she was a young child. Her Dad, who was a cook, always brought the ice cream churn, ice, and salt, along with cream etc to make ice cream. The kids took turns churning and then they all had fresh ice cream after their swim.
I'm only 10 seconds in and I'm already excited! love the 200 year old recipes. Not sure about the bug part though
Awesome glad to hear it 💕
How's your comment 23 hours ago when it was posted like 6 mins ago?
Rashmi Choudhary patreons get early access
n
Nothing weird about it Cochineal/carmine is, to this day, a very common way to get red colour. It's commonly used in makeup products for red pigments and is often the main ingredient of red food dyes, especially organic ones. Only difference between this recipe and any contemporary one with red food dye is that someone has already processed the bugs for you.
This just reminds me of the “BLUE CHEESE HAS MOLD IN IT!!!” Facebook post
IIRC the blue part of the cheese isn't actually mold, but a chemical reaction between the cheese and copper pipes or something... okay nope, I was wrong and the blue IS from a strain of penicillin mould. The same sort of mould that covers camembert and brie cheese, and is also edible.
I'll happily eat the cheese with the edible mould in it, but there's no way in hell I'm touching the cheese with the maggots in it (casu marzu).
@@ceekay3143 I would take the maggot cheese over the coffee they make out of the monkey like animal's poo.
@@lilithcrow6675 I would not like either of those tbh. I was just trying to find out if the kopi luwak coffee is safe to drink (since the casu marzu cheese can be very unsafe), but apparently it's fine once the beans are processed? The cheese is basically fly poo, like the coffee beans are the poop of the palm civet (or other animals they get to eat the coffee fruit). Apparently horribly unethical and illegal in most places too.
There's just no need for using palm civets or maggots in food production, we've got plenty of other ways to make things safely and legally. I guess some people like the thrill of the danger and price though.
🤦♂️
I mean penicillin is bread mould soooo
Isn't anyone gonna talk about the fact that how soothing her voice is?
The tart seems more like an apple quiche than a tart. Even without the video to praise it, that sounds delicious.
I don’t know if I ann realises this but she is literally the best UA-cam are on the platform like I’m not even kidding. *THE BEST*
You are very sweet there are lots of great creators
@@HowToCookThatTo My Favourite UA-camr
It's true you're the best youtuber I have ever seen 10/10 I LOVE YOUR RECIPES I TRIED THE MACAROONS DELISHHHHHHHHH!!! You inspire many people everyday you're my fave creator I wish I could buy your merchandise but i don't have enough money I also live in australia i live in morayfield.
I ma big fan #Cheffarooqallrecipecakes
Why don't you like membership open to further support you?
That's so true! I've never seen any other youtuber who makes videos with 200 hundred year old recipes.
Not really that weird though, they still use these bugs to colour lots of products. Just normally, you don't have to know about it :)
True
In Mexico they eat bugs called "chapulines"
Yup... "natural flavouring"
The red pigment in weenies is bugs
KayTee Smiles I mean yeah it’s natural coloring and it’s not bad for you at all lol
10:06 a beautiful backdrop. So cozy and warm. Love the production on this video! Well done.
I love the 200 year old recipes. I love your old format, but I love the new one even more! It is so unique!!
As a person who is allergic to artificial red dye I want to thank you for showing me the red dye that’s safe for me to eat. Thank you I love your videos!
I knew this but red 40 is in darn near everything my daughter is allergic bad
random chicks music Be careful of red dye three as well then because I react the same to both. I wish you both the best Because searching for ingredients is frustrating and tedious.
That was a SMOOTH transition to the merch, Dave!
It's such fun watching cooking channels and getting informed with a lot of new knowledge at the same time.
Ann: Old dessert recipe with BUGS!
Me, having had a cook apprenticeship: It's cochineal, isn't it? Of course it is. (Big plus, as Ann said during the tasting, dried cochineal has no taste contrary to many other organic colourants.)
My first thought when I saw the pink. And it is still used now so I wasn't that surprised.
Me: Hmmm...old recipe with bugs? Grasshoppers/Locusts! Or Ants!
Ann: Cochineal bugs!
Me: oh, yeah, 200 years, not 2000. Wait, aren't cochineal scale insects still used as dyes?
“And people don’t like the idea of having bugs in their food, but people like their food to be natural. And bugs are natural”
_Welcome to how to burn that I’m Ann Rear-_
Edit: IT WAS A JOKE, FOR THE LOVE OF ALL THAT IS 2020 ITS A JOKE
AhhahHahaha
People who are that opposed to the idea of bugs in the food have obviously never tried growing something in a garden
Lol
Anything made in a factory is full of bugs. Cereal, peanut butter, you name it. If you don’t want to eat bugs, grow your own food (using pesticides!) and make everything yourself!
Almost made me spit my water out
I love how surprised Dave sounded when he said "Yeah, it's good!"
The old recipes by Ann must be one of my favourite kind of UA-cam videos out there. I really enjoy watching the episodes and appreciate the hard work that is put into one so much!
I agree! I was just commenting that one thing that always strikes me with the combination of 1- how much time these take, and 2- not having standardized measurements, is that you could easily spend all day (or multiple days) cooking a recipe, only to have it taste disgusting! Because when they said "some" sugar, you guessed a teaspoon(ish) and the author guessed a cup(ish). That would be so discouraging!!!
"hmm is it whale? Baby seal??"
Ann, you've conditioned Dave too well for these taste tests! 🤣
In the 50-90s, whale fat is once used in Russia for ice cream; boiled and then frozen as a milk substitute
Carmine is in everything its funny how most people dont know they eat bugs. if you ever had red gummys you defintely have eaten bugs.
I never liked the "red" flavor. Has nothing to do with the fact that beetles color them, it's just a weird after taste. Especially red M&Ms.
@@SessaV what
@@RedIsACrepe it's got a weird taste to both my sister and I. Carmine. Oddly enough I'd describe it as a chemical taste, or an artificial dye flavor, which it obviously isn't. Both of us can taste it in candy and lipsticks. My mom can taste it too, but it isn't unpleasant to her like it is for my sister and I.
@@SessaV so i got a weird taste. huh.
@@RedIsACrepe are you a beetle?
I’m waiting fir the day when Ann will say “Welcome to How to Cook that, I’m Dan Beardon” and then proceeds to making the pie from the Help. Anyway, I really love these 200 year old cookbook recipes. It’s always cool to see how popular food got its roots.
I found her one day and watch her everyday since then her videos inspire me a lot thanks for creating keeep up the hard work
Finally, justice for Dave, he is finally able to taste some decent food (aka not from 5min crafts).
Dave eats like a king with Ann being an incredible cook. He tries all her successful gourmet recipes too. It's just nice to see the proof of it on video once in a while
It’s crazy how we dislike the idea of eating bugs, but most of the world does it or did it. And we’re not opposed to eating sea bugs (seafood)
Actually, yeah, sea bugs were peasant/ poor fishmonger food. It's not until relatively recently that big sea bugs considered fancy.
@@rusdanibudiwicaksono1879 I remember reading about the the rebellion of indentured servants in Boston who demanded to be fed lobster no more than 2-3 times a week. It is crazy how much "marketing" can sway our taste buds and our purse strings.
I was served bird's nest soup at a banquet in China, and let me tell you, I know it is an expensive delicacy ($3k-4k per lb), but I had to choke it down. Nests are essentially bird spit.....and it certainly tasted like it. People just want what they can't/shouldn't have I suppose.
I think the biggest gripe people have with bugs is the exoskeleton, you don't eat shrimp with the shell on, you take it off, while with bugs you eat them whole
@@waffleonquaffle Good point!
Ok. THIS. And honestly, the main reason I tend to turn down bugs is precisely because I really dislike the flavor seafood (mariscos), and most of the bugs I've tried taste like that.
your basic red velvet cake mix, red food colouring, and red sprinkles, ALL HAVE RED BUGS!
LOVE watching these 200 year old recipes! I watched your whole playlist and loved every one of them. I agree with you--it was a LOT of work. I couldn't have been a chef 200 years ago.....
I love these 200 year old recipes, I also love how you read it in an ever so slightly posh accent 😊 ever since you uploaded the wedding cake I’ve been on the hunt for very old recipe books for myself
I love how she reads the recipes like a storybook
Is it just me or her voice is so soothing and calm?
These 200 year old recipes are so fascinating. I really appreciate that you provide context for these historic methods.
To anyone who might be thinking "ew bugs!", it's highly likely you've eaten these bugs many times before
They also have no taste. Unlike most modern colorizing additives to food and sweets.
Rlly, idk that. That’s interesting
When would we have eaten them before tho
@@FionaA17 they're used in candies
yup. any red hard candy like a lollipop is made with cochineal
I've never eaten it. I know. My family is vegan so we always check the ingredients to make sure no living thing is in the food. Btw plants don't count obviously 😂
“Puff Paste must be made thus”
Add some barcore music to it xD
I love the history and cooking lesson! And how far you go with old kitchen devices to fit the time period. Keep up the good work Ann!❤️
“They still use it today”
“Ok” 😂 Good enough to eat bugs, lovely!
I love all the peeps in the comments being like "Ooh oldey recipe, nice! ... Oh bugs, uuh I'll pass?" while not realizing that if they have eaten red candy in their life, chances are pretty high the same colourant was used :p
@Luh Carvalho I focused on candy as you typically don't eat lipstick, but your point stays x)
Canned cherries tend to have it.
This! Everyone's been consuming cochineal for over a millennia.
I went and checked every candy in my possession.😂😂😂🤣
lets we forget raspberry flavouring aka beaver anus gland secretion - though it's not used as much anymore.
Imagine getting a horse hair while you're trying to enjoy your ice-cream😂😂
😆
Please Support my channel
@@RAMALLER mam I'm sorry but that isn't how 5i get subs
@@RAMALLER to*
@@Ananya643 ok I won't self promote but I thought If I don't then people won't get to now about my channel....
Your hubby is such an encourager.😊 Good for him! You are a lucky woman.
Your voice is super soothing and the way you talk makes me feel like you reading a fairytale 🙂
I love how poetic everything was written back then
Me too. Beautiful.
Those red bugs look familiar
Hold up-
@@sage4365 check their username and picture
😶
😆
Hahaha!!! I see what you did there 😆
@@sage4365 But your username is Sage! I guess we could only assume that..
I've been binging your older recipes videos today, and after over a week of tough stuff (medical stuff, temporary, just unpleasant), they're exactly what I've needed. Thank you for your lovely content!
Also shoutout to Dave because lice-cream made my night.
Okay anybody dedicated enough to the authenticity of recipes to find, repair and use an antique butter churn to make the butter the recipe calls for deserves a sub.
There are a lot of people making ancient recipes on their channels, but only one other that I've seen that goes to such painstaking lengths to faithfully recreate them as close to the way it would have actually been done as is humanly possible.
I love how when she was presenting all the food to taste test she made the background and the table with the jars of strawberries 🍓 look like it was all from 200 years ago, you really put a lot of effort into your videos Anne, well done 👍🏻 BTW your merch is AWESOME 😎!!!
After that Novympia video, when Dave was eating the dessert all I could hear was, "Eat it. It's gooood. Eat the good food. Put it in your mouth."
*holds up hammer*
HAHAHA, glad I’m not the only one 😂😂😂
it's gooooooooood. it's gooood fooood.
ITS GUUUTH JUST EAT IT. ITS GUUTH.. ITS GUUUUUTHHH
Omg 😂
I love the voice you use when you read from this book- I sometimes hear it randomly in my head when I read older recipes! Bums me out to know that eventually this series will be over once you do all the recipes from this book
Hi Ann! I’m thinking 2022 needs another calming, educational session with you. Some old recipes for all the old souls.
Before watching: It's cochineal, isn't it?
Edit: Boom, called it.
As soon as I realized it was cochineal I felt much better haha
I did the same thing haha!
Honestly, I have never realised that cochineal were made from bugs...
I didn't know because I'm dumb
@@lesmiserable6002 It's not made from bugs. It IS bugs. Slight difference, but worth noting. 😂
always love how ann manages to be absolutely savage without any of us realising until we really think about it.
Ann please do more of these videos! This one came out a week ago and I've rewatched it about four times! This is my favorite series if videos the 200 year old recipes I've watched all of them! Please make more they're so fascinating and interesting to watch 🙌
Ann, you are amazing. You go the extra mile with these recipes, I love it. Each time, I learn something new.
Thank you for these videos. Much love from across the ditch 😁❤
I just woke up from a pretty scary nightmare, so being able to calm down with Ann is an absolute treat that 6 year old me would've loved!
hope you can sleep well now 😊😊
XD I woke up from a nightmare then went to youtube just now to find a video to calm down then saw this, Ann calms me down in the day so why would she not be able to calm me now?
just a few minutes in I'm quite calm now, I don't know why her voice calms me, it just does
@@HowToCookThat Aww, thanks! Your lovely voice calmed me down alot, I was actually able to fall back asleep once the video was over 😊
hello ann! i just wanted to say that i love your channel so much and i really admire your thorough knowledge of history as well as food preparation, and other facts. you always go above and beyond with your videos, which is really rare to see on the youtube platform these days! i’ve been subscribed for a while now and any time a new video comes out, i just know it’s going to be good😃 i hope you have a great day. love from hawaii❤️
This was really fun to watch, especially love Dave at the end when he finds out about the bugs.
Pretty sure everyone has eaten something with those bugs before. That pie looks interesting.
Hope not! It’s not kosher, and I’m Muslim so if I did eat bugs, that would suck :(
@@randompie1890 i think these bugs are halal
I've known about cochineal bugs and colorant since I was a wee kid! Looking into what exactly goes into our colorants is always a fun and informative process.
Same. I'm surprised that it's news to so many people. And I think if you eat meat or fish then eating insects just goes hand in hand with that.
I love the amount of effort that goes into making these videos, they're great ❤️
You really amaze us everytime! I love how much effort you take to explain and show us the closest methods they would have used 200 years ago. I really enjoyed seeing the butter churner! 😍
11:30 "lice cream" yall crack me up
I swear Ann is one of the most wittiest, sarcastic queens on UA-cam
@@toomuchiridium It was Dave who said that.
Me: being okay with the bugs
Also Me: you poured cream on the strawberries without taking the leaves of...
lmao mood
That bothered me so much.
Same..who does this?
@@Eruptflail
Me too 😂
That bothered me as much as you saying of instead of off
I love this series on your channel, it’s fascinating how far culinary artistry has come.
This video was so well put together, amazing!
Watching you churn that cream into butter reminds me of when I was in 4th grade. My poor teacher had us all shaking jars of buttermilk trying to make butter. We all found out that day that buttermilk doesn't make butter. But we did have a lot of fun and wasted almost the entire day. Miss Vetter was my favorite teacher for many years. 😂😂😂😍
that's rly silly.
@@wizardjokes It was silly, and fun, and we did actually learn something that day. It was a good day to be a 9 year old. 😍😂
I love these old recipes and I can’t believe you got a 150 year old butter churner AND restored it to full use! So cool!
I really like how she reads the recipe it fells so pleasant
Love this, Ann. Please continue to do more with this recipe book!
The amount of effort that you put in this video is extraordinary !!! I'm so impressed !
thank you so much 😊