same!

✨🎶And Everytime we kiss I swear I could fly🎶✨

This cannot be real, isn't it? Just wondering

Nice 👍🏽

Samee

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

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?

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

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

_YES!!!!!_ I don't have any interest for Tik Tok, and I tend to avoid most of the "Shorts" on KZfaq, 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 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.

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!

I think her degree in food science makes it natural for her, like she just understands how recipes work

Right!!

Lol I was sweating when she said "large amount", like.......

😊

Same

🤣

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.

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

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!

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

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.

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

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!

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.

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.

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

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 KZfaq, 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

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.

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.

!!! 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 KZfaq?

@@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".

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.

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 love that the quality of her videos have never decreased; they're always on the up.

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?

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.

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 KZfaqrs 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

It's fun!

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 KZfaq 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 KZfaqrs and learning what most ordinary Drs and dietitians don't know themselves. I learned through KZfaq, 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.

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.

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?

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 KZfaqr.

Couldn’t you use self raising flour?

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

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

...That is the most perfect description of Ann vs Guga's styles. I can just imagine them in a lab together, Ann meticulously testing something, and Guga kicking the door in going I'M GOING TO TRY DRY AGING THIS STEAK IN LEFTOVER BABYBEL WAX LET'S SEE WHAT HAPPENS!

@@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

@@jakobrosenqvist4691 @belbunny8943 Haha yes! Exactly

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.

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 KZfaq king of steaks.

Someone actually thought that lol

Exactly. It's like cooking an egg. The proteins in an egg white are in balls when raw. When you cook them to 145F/65C, they uncoil and form a mesh and turn white and opaque. If you let the egg get cold, those proteins just don't ball up again. They stay as that mesh.

@@belinus7180 Thank you! At least I know many people, like you, do understand this concept. It really hurts me whenever these weird "influencers" or whatever they call themselves start talking bs and some people believe them 😂

5:27

5:27

She did announce that, but generally, just did Guga dirty and made him look like another hack on KZfaq, 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'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.

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.

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.

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 😂

here's a previous video she did on different sugar digestion that I found very interesting and helpful: kzfaq.info/get/bejne/eLtjlbdzvNTahGg.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"

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

thanks for the encouragement justcoarsar

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.

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.