The wet and dry ingredients being added in parts is so that the gluten doesn’t overdevelop in the cake, so that it stays spongy ✨🥰

@kjlyon1

7 ай бұрын

Agreed! It keeps the cake tender instead of bread-like. Also why some cakes use Cake Flour with a lower protein (Gluten) percentage.

@elizabeth2621

6 ай бұрын

Any idea why people start and finish with dry ingredients?

@5PctJuice

6 ай бұрын

@@elizabeth2621 Even mixing, prevents overdevelopment of gluten while also promoting some development, and a few other reasons. Starting with dry helps the early wet mix easier (it's hard for liquid to bind to liquid, easier if there's some dry stuff already there), and finishing with dry evens out the mixture, helps that gluten development, and gives you a bit more control over fat content since more flour = less fat by weight.

one thing i love in your videos is the shot of you sliding all the ingredients into the lineup. idk it's just so satisfying and helpful to see how many ingredients are involved all together

@amberhaight8238

6 ай бұрын

And also staring in somewhat-horror when he just keeps going and going and going with the list of ingredients XD

David I'm a long-time viewer and you're one of my favorite food youtubers out there! The amount of effort you put into things like the recipes and even your backgrounds is not unnoticed! I think you deserve way more hype because your channel has been genuine from the beginning til now. Channels like Binging with Babish and Joshua Weissman just don't have that homey or personal touch that your channel does. Keep up the great work!

@Cosmosis

7 ай бұрын

I fall off of Josh and Babish pretty frequently, but David never disappoints, he's always got the vibe goin

@grizzlybearkid3265

7 ай бұрын

i used to watch babish and josh but lost interest after a few months. ive been watching david every friday for YEARS. he literally never misses

@nicoskefalas

6 ай бұрын

Couldn’t have said it better!!

@renzy79

6 ай бұрын

Agreed!

@DavidSeymourofficial

6 ай бұрын

thank you so much ❤

David, I hope you don't change too much. I absolutely adore your channel. I love that you try all these different, mostly viral, recipes for us! That said, I totally understand a need for change and growth and I'll be here to support you no matter what you choose! My suggestion would be, since you live in one of the greatest and most diverse food cities in the world, I would love to see you go to some of the little ethnic areas and try their street foods or restaurants! I LOVE seeing what they eat around the world and NY is a great place for that! Thanks for all you do to put a smile on my face in a world that needs more of that!

@babybookworm003

6 ай бұрын

I started watching David from a hospital bed after a bad stomach attack of what turned out to be acid reflux but he was one of a few KZreadrs that helped me get my appetite back

those christmas deviled eggs filled me with primal fear

@DavidSeymourofficial

7 ай бұрын

valid

@nicoskefalas

6 ай бұрын

Yeah!! I will be skipping glitter on my food always and forever ahhaha

Not sure why youre not a bigger youtuber. I really enjoy your videos and i find them engaging. I like videos where you make things and then make a better version how you would do it. I hope that you stay on the platform as your videos are a highlight of my fridays

I'm subscribed to both you and FutureCanoe and when this video started I legit double-checked what I had clicked in my subscription feed.

@ashifahajira7201

6 ай бұрын

I watched this right after a futurecanoe video and i thought my KZread was lagging or something 😭

@BluuBarryAllen

6 ай бұрын

Me too I thought KZread was tripping💀

I’d love to see you review creator cookbooks.

@vcka

7 ай бұрын

this is VERY interesting

@lwalker1998

7 ай бұрын

yes plssss!!

@gIoomurai

7 ай бұрын

this is a really great idea

@YourDadYoda

6 ай бұрын

The mythical cookbook would be so interesting to see

@zitronentee2302

6 ай бұрын

oh thats a good idea. a curious one would be from dylan hollis - recipes from 1900 to 1980 .

For the dyed eggs, you would probably need to use gel-based food coloring which is more potent

@natmickan

6 ай бұрын

It looks like one he used was gel-based (the gel-based ones come in squeeze tubes, while water/alcohol ones will be in dropper bottles), but IMO that’s what caused the problem, because gel-based dye will separate relatively quickly in water. That happens because a portion of the dye is bound in the gel, which heavier than water, and falls out of suspension (which is why you see intense red dye down the bottom of the bowl, while the top of the water is much clearer)

I'm NGL David there's absolutely nothing I dislike about your videos. I'm not sure what you mean by evaluate or what exact suggestions you're looking for. I do really enjoy a bedazzled background, it's nice to look at. I honestly love everything, from the scripting to the editing to how well you review the recipes. I don't know how to help!!!!!!!!😰😰😰😰

@guppy719

7 ай бұрын

His channel seems to be dying if you look at the views I don't have any suggestions myself though its fine to me.

@shannonwest7560

7 ай бұрын

My thoughts exactly!

David, when I can't sleep I rewatch old videos. I save the new videos until I can give it my full attention. You're Chanel is the only one that can help me calm down, and shut off my over active brain enough to get a little sleep. I love your food related content. I'll watch anything you make, bro, just have fun please.

David! I love your videos! Personally I wouldn’t change anything in the format, edits or cooking methods! I don’t live in the US so I get to watch your videos on Saturday mornings. I have to tell you that because of that, my Saturday mornings are amongst the few highlights of my weeks! Your videos are just great 😊

I am NOT encouraging you, DO NOT DO THIS THIS IS NOT ADVICE, but I did once have a professor who was deathly allergic to strawberries, but loved them, so every year around his birthday he would order himself a strawberry based desert, eat it, shoot up a epi-pen, and call the paramedics (we're Canadian, so this wasn't like a financial crisis). by the time i met him i estimate he was well into his 60s if not his 70s (also i am very glad the peanuts have not bested you)

@moranthang9482

7 ай бұрын

This is honestly very sad. I feel so bad for people who love specific foods but can't have them.

@getreal2592

7 ай бұрын

This answers a question I posited to friends the other day: “If bleach tasted good, would people drink it?” The answer is, “Probably, yes.”

@jessycoolnessable

7 ай бұрын

I had a friend in middle school,into high school, and his Brother was allergic to a lot of stuff…but he really liked cheese, Reese’s cup,and shell fish. Every once in a while he would purposely eat something he was allergic to but craving,stab the epi pen, then have the school call 911. We ARE in America however so bless there parents and insurance…as an young adult he also got a tattoo of a slice of cheese because he loves cheese but is allergic

@NotContinuum

7 ай бұрын

​@@roeboatwadeThat's cyanide. It reportedly tastes of bitter almonds.

@StillKURBBZ

7 ай бұрын

My 6th grade teacher was allergic to strawberries, chocolate, and fish She loves all of those things so sometimes she’ll eat them and pound like a bunch of allergy pills and hope for the best 😭 they obviously weren’t immediate death allergies but they made her sick and she straight up did not care

As someone with a ton of food allergies, I feel your pain, David, but also, I would hate to have peanut / nut allergies because I really love Reese's. There's one thing I am uncertain is an allergy or not but fish tastes heavily of soap to me no matter what. Doesn't matter if cilantro is on it or not.

I've watched almost every single video since the buzzfeed tests and i love your videos, the format and everything! I do miss though when you did more "real" recipes instead of crazy tik tok ones, like i love when you compare different creator's recipes!

Can't wait for the David FutureCanoe collab one day 😂

@hufsa239

6 ай бұрын

I knoww righttttt

I would love to see more of your own recipes, or improving recipes that you liked but thought could be better!

Hey David! I love your current videos, especially the ones where you take several different versions of the same dish and try out different online recipes. That's super helpful for home cooks and I always appreciate them. One idea for content in the new year is doing more of your own takes on recipes. I know you've tried a few yourself (mashups of other recipes, etc.) but I think it would be really fun to watch the recipe development process for an amateur home cook. The trial and error, lessons learned, and eventual successes of it all would be super fun and rewarding. It could be like a series of "Creating My Own Cookbook/Recipe Book" videos that build as you go. Just a thought! Enjoy the holiday season.

In The Netherlands it is a tradition to make coloured devilled eggs. They usually make them with easter in an array of pastel colours. And most people there use natural dies like red beetroot and kurkuma. That makes them more tasty

Out of all the KZread baking channels this is the ONLY one that keeps my attention (which is significant bc I have a short attention span) - keep up the great work!!

Hey David! I've been following you for 2 years now and well since I'm Syrian who loves to try other cultures' food, I feel like dedicating some videoes to try popular dishes from around the world would be fun for you too! 😊 Happy Holidays! Wish you, your family and Stephen a great time!

Haha the future canoe shoutout in the beginning was a fun surprise 🩶

A perfect way to start this month! So festive david! Love it! 🥹🥹🥹🥹❤️❤️❤️❤️❤️

I could see the mint candy bowls made on a muffin tin for individual plated desserts 🍮

been watching you since 2016 and I always get excited for your holiday videos! that was around the time I went to college and stopped "going home for the holidays" due to family stuff so it's a nice way to vicariously experience the festivities. this year however, I put in the effort and did "cat thanksgiving" buy setting up a table for the cats, with a fall centerpiece etc. the cats had turkey Pâté. I had a stuffed acorn squash. woo. we will do cat Christmas too.

For the eggs, after boiling you could just crack the eggs so they splinter and submerge them in red dyed water so they come out red and white then just add a lil blue to the yolks one you slice and scoop them out for a green filling, get all your traditional xmas colors on one plate

YAY!!!! BEAUTIFUL FESTIVE DECOR!!!

Thanks for trying those gimmicky recipes like the glitterbomb deviled eggs so we don't have to lol and thanks for that tip about boiling eggs in baking soda because I've never heard that one before and will def try it out next time I boil eggs

cream cheese frosting is literally the only frosting i like LOL

@pilotcritic

7 ай бұрын

I understand his hate for cream cheese, I don't think it belongs in cooking. But I think it's okay for desserts (frosting and cheesecake).

Glad you're OK. (Peanut oil is very commonly used in Chinese food. {Always ask in Chinese restaurants if they use peanut oil, or if they do, what dishes they don't use it in.} I love the way your eggs came out, though I was seriously put off by the glitter in the original ones, and the caramel drizzle over the cake before frosting is genius as gingerbread cakes tend to be a little dry. 👍

The fam and I have been watching you for several years now. We enjoy every video and that you physically show all the ingredients from the start. You are a joy to watch!

I love the intro, youve been going above and beyond with the sets recently and im living for it

I love your current anesthetics and topics. But I'll watch you no matter what. Love your content and view points on recipes!

It makes me so happy when I see you post new videos

Happy holidays david! 🎄🎄🎄❤️❤️❤️❤️

That opening was unique 😅😅😅😅

The decor is so good omg it screams Christmas 🎄

Fun to see what you'll do this month. Watching you make the gingerbread cake is cool. =) ❤

The backdrop!! I love it so much

you could make peppermint bark after you’re done with the bowl!

I love your videos, I can watch them over and over again. Anything you do moving forward, I'll watch as well! Cheers!

I saw that gingerbread cake recipe and it looks amazing. I’m glad you did that one. PS, that shirt is fabulous. Great to wear during the holidays.

That background slaps!! Great job!!

5:27 so much detail put into your videos. The food coloring standing up hahahhaha

Fantastic set yet again!!! Sorry to hear that you had to go to the er happy that you made it out

@DavidSeymourofficial

7 ай бұрын

thank you!

You make me like Christmas just a little bit more with these recipes

hey david, idk if you'll see this but i am a huge fan of your channel. i've been watching your stuff for years and i wanted to let you know how much i love and appreciate your work and all the effort you put into your videos. i'm especially always looking forward to pumpkin spice month and all the holiday recipes you'll cover. i had a really bad day today, but i just lit up when i saw your upload. merry christmas!! 🎄❄

Holiday cheer in the toilet bowl later when those eggs are done sitting inside of you like a negative status effect in a video game

@vcka

7 ай бұрын

LOL

LOOOOOVEEEEE the decoration

This years thanksgiving I spent it with my husband and our kids sick with the flu. My husband got it the worst, to the point of needing to go to urgent care. I’m hoping noche buena is much better.

yoooo that set is awesome man!

I just made a gingerbread cake this past weekend. My recipe uses sourcream and oil instead of buttermilk and butter, so it's super moist and doesn't need the caramel drizzle. I serve it with whipped cream, or applesauce, so I can pretend it's an appropriate breakfast.

With why start and end with flour. You're really starting liquids first because of the eggs (and molasses in this case). If you add all of the flour in the first step where you add flour it can cause the batter to get very thick and lose some of the air that was whipped in by creaming the butter and emulsifying the eggs. Then when you go to add the liquids you have to add it more slowly to ensure no lumps of batter form. It tends to lead to a more separated batter that will not bake together. Alternating is like balancing a scale, the batter gets thick that gets thinned out then thickened again. Another method is reverse creaming where you start with butter, sugar and dry ingredients (flour, leavening, salt). All the flour gets coated in butterfat helping prevent gluten from forming because it is a longer mixing time and then eggs and liquid are slowly poured in. Hope this helps!

Great job on the decore 🎄

Pretty cool to see you use Sobi, since I've never seen anyone else use it and Polish vodka is the best - plus that brand is affordable

@VNdoug

6 ай бұрын

Sobieski is pretty good, honestly I think it's better than some more expensive stuff

You’ve been one of my comfort channels for years. I’ll watch anything you do

I really like when you do a comparision recipes from other videos

That cake looks delicious

Your vlogging room looks amazing!!!

No matter how you change your channel, I’ll watch. You’ve been apart of my life for like 3 years now 🤯

You're a really cool guy! Thanks this video!

I died at the futurecanoe intro lol

Glad you're OK :)

I'm a big off-brand products lover, but I will say if you're not using a flavoured version then it really is worth splashing out for actual baileys. For a chaper option the lidl deluxe flavoured ones are fab. Chocolate irish cream in your morning coffee is perfection.

That mollys is soo strong 💪🏽

Always makes me chuckle that some can be killed by a frigging peanut

Re: Drinking at 11am The holidays means you can drink and eat whatever from the time you wake up till you go to bed. No rules, it's cozy and nice eating time. My family personally says in the days 25th through 31st December, nothing matters, drink alcohol for breakfast and eat cake for lunch.

David, as someone involved in YT myself and long time viewer, some feedback i can give is that i love the level of authenticity you carry, and the whole testing recipe idea. Large overproduced channels simply dont hit the vibe. That said, I think edditing can use some spark, perhaps some sound effects, music, maybe some integrated animation (not over the top, but just to spice it up a little), maybe some producer or prof videographer advice may be helpful to see what suggestions can pros bring in.

@GuardiansCreed

6 ай бұрын

I don’t think he needs music at all. I just think he needs to make some shorts make more content without reducing the quality of what he has already.

@RubyJamez

6 ай бұрын

​​@@GuardiansCreedthere is a divide in the audience over music, that's typical. The thing is - the overwhelming majority of channels use it with success, the problem starts when music is poorly integrated - too loud, doesn't match the beat or so on. If you have larger creators who you think DONT use music- you can go reaaaaaly pay attention to their video background, and you'll notice that they actually are using music. Music makes content better as far as it doesn't attract attention to itself, it should be unnoticeable. Plus you know, you can see based on uploaded content that both engagement and views on Dave's channel are unfortunately down, that's why he aims to refresh some things. Shorts are great, but they make no money for most of the creators. Making more of same declining content will not suddenly help here. Advise I give is driven by my experience with working with channels, not as a viewer. KZread is an ever-changing environment, all creators need to constantly be pushing to be better, refresh their content structure, and so on. I like Davids channel, and I've been here since 50k subs or so, I think he is doing the right choice to review content now to avoid further decline.

Please don’t change too much 😢 I absolutely love your videos just the way they are. Been watching for SO many years now and I still look forward to your videos every week! I wouldn’t personally like to see you change the editing style or cooking…would love to see more of your own recipes though!

Vinegar is the only thing that will help with food dye for eggs! Still did a great job!

first time ever seeing a "48 seconds ago" post lmao happy holidays

David watches FutureCanoe? Well damn.

Everybody stop why you’re doing, David just dropped a festive video!!!

Sobieski is a well-known Polish brand of vodka, it may not be so popular in the US but still, it's quite decent

You need the amaretto in the martini for it to have the sugar cookie flavour.

I'm subscribed to future canoe so that intro caught me off guard... I thought i clicked on the wrong video 😂😂

I don't dislike your videos and I've been watching you for years, but I think you should consider more KZreadr cooking videos. TikTok is ok, but TikTok wouldn't exist without KZread

I would say if you want to change anything for the new year for your videos it would just be more lighting. I love your editing and commentary and display of the ingredients. I just think everything would look better with more lighting.

I must admit that your comment about glittery eggs making certain outcomes look like a middle school girl’s eyeshadow cracked me up, especially since I taught middle schoolers for a few years. 🤣 Also, where amaretto is concerned, look them up. Original Amaretto di Saronno was made with peach pits, not almonds. With a bit of digging, you might find one that isn’t made with actual almonds. Now where peach pits come into play with a nut allergy, I don’t know. I just know that original amaretto had no nuts.

As a gingerbread fanatic, I have to say that the cake looks amazing! I am to gingerbread season what white suburban girls are to pumpkin-spice season… I’m not sold on the frosting, however. I kinda feel like that might detract from the gingerbreadiness of the gingerbread flavor. Maybe not. It might provide a balance to all that gingerbready caramel. I guess I’ll have to make it to test all that out. A brown sugar & browned butter boiled frosting seems like a good match, flavor-wise; I make that for a banana cake recipe I have and it’s awesome.

Perhaps you should try to make sunbutter reeses cup dupes? An entire episode or series of dupes for things you cannot eat due to allergies might be fun, and benefit your allergy prone followers.

I agree with the gel based food coloring, and perhaps a splash of vinegar in the water which is an easter egg dying trick. Try ir to make sure it doesn't flavor the egg whites, but you shouldn't need to leave tgem in the water as long. Ok, why isnt it Crosby's fancy molasses? I know its an east coast thing but it is sooooooo much better than grandma's brand. Please try it.

Disaronno amaretto is nut free and safe, fyi!

Dunno what's gonna get you first: your desire to try more peanut products, or you beefing with FutureCanoe.

Im glad you recovered from going to the ER. And I have no desire to eat glitter

Edible glitter is totally safe, hence being edible. It's just made of sugar and cornstarch and stuff.

What did you pour in the sauce pan with the eggs?

You can make a cool.candy dish out of an old record album.

You can dye the eggs with natural things like beets

@ZebraLuv

6 ай бұрын

The juice from a can of pickled beets would work better and make it taste a little better too.

can't believe baileys is so expensive for you... You can get a full bottle right now (UK) at Tesco for £10

David being shocked by a cake tasting like gingerbread cookies when we have piernik in Poland 😂😂

I think red eggs could be done in a less chemical way by dying them with beets, and result would be similar (though a little more purple).

omg its the radioactive food creator!

Am I the only one confused but also excited to see futurecanoe here? Why? What does it mean? I need to know

I can only imagine the view in the bathroom after eating those eggs.

The eggs are still kinda cute ngl

I love what you do now. But I would be interested in seeing you make the crazy Tik Tok recipe, then figure out how to improve it over a couple of iterations. (Sort of like Gourmet Makes, but starting with a bad/weird recipe.)

I'm begging you to redo the gingerbread cake but with the cream cheese frosting. It's a perfect pairing. Plus it's an excuse to make it again just have the frosting on the side I just believe this is one of those times cream cheese actually enhances a dish.

Satay sauce lol

My grandma was given a peppermint bowl with all kinds of decorations, much nicer quality though. she put it in her china cabinet for 20 years and took it out every Xmas….I wonder who took it after she passed away?