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Love these two! I wish they were my neighbors. Canadians are good people, eh? I would love to see Glenn and Atomic Shrimp do a video together. My two RUclips crushes together in one place!!!!!❤❤❤❤❤❤

I make sure to measure everything "incredibly carefully" just as you do, Glen. 😂

Would measuring the molasses be as effective in moderating the molasses flavour as switching to fancy molasses is? I know they're more expensive, but the pre-chopped dates at Bulk Barn are such a time saver. So much easier than chopping your own. Your opinion on using a scoop vs rolling the cookies out by hand feels exactly like my reaction when I first got a falafel making doohickey (came in my box of mix), and could just pop them into the oil instead of having to carefully roll them all first. So much easier.

I used to work at 4th and Bainbridge and Catherine St is just another street in South Philly. Mostly known for Little Italy. But it’s long street like Market Street

I’m surprised the chicken cooked!

That glass cooktop though...

I walked part of Christian this morning while on an errand to see if I could smell some Italian Gravy. I got a faint whiff of garlic and a really fragrant Hydrangea tree in the 600 block, but that was it. 😅. I did notice a new Italian Restaurant 'O Sole Mia' on 8th getting ready to open. We could really use another. 🙄

Tangent: tell Julie her top is cute and the necklace accessory is perfect. 🫰

I love nutmeg on top of my rice pudding.

Nice performance

Glen is reallyyyy temping fate. Non stop putting his hands near the butcher and his knife... If I was doing a showcase I would not want someone putting their fingers near the meat I am cutting up every 10 seconds... Sorry Glen, but maybe step back and let him do his show.

This looks great. Would love ideas on what to serve this with? Other than just rice lol

25 minutes for pasta!? I would think it would turn to mush by then.

As an Italian American, i am intrigued by this recipe because of the bacon. I'm actually going to try it. As to the scarcity of spices : what is readily available today was almost unattainable back then. When I was young boy my parents had to grow sweet basil ourselves. You couldn't buy it. We planted it in old tomato cans ( canned plum tomatoes were also hard to find) placed in any sunny spot we could find in Brooklyn . We froze whatever we didn't use and were sure to harvest seeds for next years crop. Though Sunday "gravy" often boasted whatever spices we could garner regular sauce was indeed plain. It's only the bacon that gives me pause,but you probably couldn't get italian sausage back then either.

PEI is much less than a million miles from Ontario.

My mother made cookies once with those hard gumdrops-they were AWFUL! Lol! She thought they were great, and kept saying she wanted them next Christmas, too. I think she was the only one who liked them, even the dog wouldn't touch them!

Can't wait to make this

Years back I worked for a food distributor in North America, the sell by date was 7 days prior to the expire date of the meat product.

I tried this recipe, it tastes very similar to the original recipe from the nineteen-eighties, but you'll most definitely need to cook it in a pressure-fryer to get good results. Deep frying won't get you the same results pressure-frying will for multiple reasons.

They probably would have used pancetta had it been readily available, but bacon was substituted most likely because of cost and it was easier to get.

Back in the day you might use marjoram instead of oregano. My family didn't do mushrooms though. Sometimes a bit of bell pepper instead. Philadelphian here.

❤

Montreal Steak Spice FTW!

This reminds me of Northern Italian, which is rather plain by the standards of much more spices and herbs of other regional Italian cuisines. I'm guessing bacon is a sub for pancetta. I'd probably find it fairly boring, at least without a good bit of black pepper and cheese, as I did when I was in Northern Italy but, hey, some folks like bland, and that lack of spice definitely fits with older American style cooking.

Hi mate, Welsh man here. Wanted to say sorry about the hate comments on the prior video on behalf of the Welsh, I’m honestly surprised you received backlash as I’m truly happy someone even covered a Welsh dish as we’re not the most culinarily strong country. Welsh people are usually friendly so don’t be put off by those cretins from way back when. Welsh cakes vary massively from household to household so no worries about thickness, dough mixing, etc. I even use a nonstick frying pan instead of a bakestone or griddle cos I’m a student that moves around, so props to you for that. A note on the margarine and shortening, original welsh cakes yes were predominantly made from lard and/or butter due to the diet of the Welsh at the time. When margarine was accessible in the UK it was introduced as a cheaper alternative to butter which became very popular in Wales. As for vegetable shortening, honestly never heard of people using it for Welsh cakes but maybe it was a good vegetarian alternative? I use butter usually as I don’t use lard, works just as well don’t mind what purists say. Also, mixed spice would be the preferred spice mix as opposed to allspice :) If anyone is looking to up your welsh cake game a bit here are a few tips that I’ve personally found useful over years of making them: I wouldn’t personally use a food processor to incorporate the butter and dry ingredients, you can easily overmix the dough and make it tougher. When hand mixing you also get clumps of butter and flour that I feel add to a more crumbly, soft dough than just blitzing it. I’d also make them a little thicker if you’re struggling with a dry Welsh cake (doesn’t apply to the video recipe, just in general). Welsh cakes can be easy to make dry so when thicker they can brown on both sides without drying out entirely in the centre if slightly thicker. In terms of spice, british mixed spice is typically the go-to a lot of Welsh people will use for convenience. I like to use it as it has that distinctive Welsh cake flavour but I additionally add cinnamon, mace and nutmeg to intensify that flavour. Add more if you like a stronger spice, and even add others. Personally I like to add ground green cardamom as it pairs well. If they come out too dry another trick could be to increase the butter content of the cakes, if they need oil to cook then they ain’t fatty enough. The butter from the cakes should be enough to ensure a sear but without sticking to the cooking surface. I’d also recommend after they’re cooked and slightly cooled, still warm but won’t fall apart when picked up, that you dip the top side of the cake into a bowl of sugar and cinnamon. Give the top of the cake a thin layer of cinnamon sugar, it does wonders. Finally, experiment! Have fun experimenting and experiencing welsh cuisine, try replacing currants with chocolate chips or nuts, cut them in half and add a layer of raspberry jam or lemon curd, have them your own way and make sure to share the recipe somewhere so someone else can try them maybe!

Thank you for your time and brilliant information You shared with us ❤❤❤❤

My husband found what he called a rolladex. I called it a recipe box. But it is a ten recipe box with a bunch of hand typed with a type writer index cards with some titled recipes and non titled recipes. Some recipe labeled cards from back of sugar boxes. And somethings dated from 1962. Some point I need to organize them. But a fun trest to find.

I always add pickles (sometimes pickled Jalapenos as well) to my grilled cheese, but I put them inside before cooking. I've never tried eating them with ketchup, I may have to try that sometime to see if I like it or not.

i use my pork broth as the liquid for cooking pinto beans 👍

Grew up in Canada. My mother would have used Great Northern beans that they grew on the farm.

Oh the interwebs and their opinions! Thanks Glen for your light hearted and tasty offerings.

You've probably talked about this before and I missed it, but why do old recipes tell you to cook the pasta for so long?

People are pointing out information about the street that only a local would know. Just let it go and enjoy the video.

I used to live one block below Catherine at 12th and Montrose, a couple of blocks away from the Italian Market on 9th. Best pasta I ever had was from Palizzi on 12th. I live in Tennessee now and am enjoying the Philly memories. Thanks for this!

Smoked bacon or unsmoked? Does it matter?

pour more vinegar , more white card will separate

Used to use the meat grinder to grind up muh Cohogs for stuffed clams!💪🏻

10 minutes? I cook my pasta for like 6 minutes.

I don't know which people think this is sacrilege but they can just get off their high horse. The whole point of low & slow barbeque was to make tough, less palatable cuts of meat not only edible but desirable. Any true BBQ person here in Texas is open to try and slow cook anything. I will be watching the meat case for a select rib roast to try this.

If you brined it longer would it ruin it? I was trying to get rid of that undesirable grey ring but with a roast that big it would take 4 or 5 days to penetrate that deep...

This recipe would be easy to alter for the Instant Pot, making it even easier as a weeknight meal.