I stumbled onto this Canadian show, which seems to have begun during Covid-19. Some of the dishes are recipes made from common staples, from cookbooks that are from decades and centuries past.
I like Glen’s nonfussy cooking style, although he doesn’t have much of a choice, old recipes being as vague as they often are. Experts so often claim that in baking, strict adherence to measurements is essential. But the nonspecific instructions in vintage recipes prove that often it’s more impossible than essential. I never knew that the exact amount of liquid in a Canadian and an American cup differs, and this was my first sight of milk in plastic bags, though I knew that’s how it’s sold in Canada.
