i know Im asking randomly but does anyone know a method to get back into an instagram account?? I stupidly lost my password. I appreciate any assistance you can give me!
@Tate Emmett Thanks so much for your reply. I found the site on google and I'm in the hacking process now. Looks like it's gonna take quite some time so I will get back to you later with my results.
Hey Paula! I'm big fan of your style of cooking, I think you should make your own cookbook based on all of your videos you have released so far! That would be awesome! Thank you for the great ideas and knowledge! X
I love the "Cookbok test drive" idea, you are going to make me use my cookbooks more because I have only made the cover dish so far, the scallops, and they were wonderful. You always pick real gems out of cookbooks or blogs you cook from, such keen eye!
"I'm gonna eyeball it." Love it! That is SO me. Tonight I cooked my whole dinner by what deciding one thing in my frig I needed to use before it went bad (Napa cabbage from the garden), decided (kind of) 'how' I wanted to cook it and then winged it from there. I made it into a vegan taco 'meat'. I started with onions being caramelized, of course (doesn't almost everything yummy start that way?). Along with a bunch of other left over veggies, I even chopped up a salted lemon I had from the 5L jar of them I did 3 months ago. We had it over left over rice. It was great and it took 30 minutes or less from start to finish.
oh my gosh, that was so good. I loved every one of them and thanks for turning me on to Ms. Music. I'm sure it's a fantastic book and I'll look it up and see if I can get it from my library - I love the library. But seriously, the way you cook is so fun and you're one of the best I've ever found on RUclips. It's just delightful! PS: I think most sandwiches are just crying out for potato chips.
I'm with Laura Vitale on salting , salting needs to be layered throughout the dish. I'd say you don't salt to finish , rather you season each layer and adjust seasoning at the end if necessary, you're not salting as you would your own food at the table.
I laughed about the whole salt bit, b/c I find Alison Roman's recipes delicious but they are ALWAYS too salty. It's something about these cookbook authors (Roman, CLM, and Molly Baz) that they REALLY like salt and just know their own measurements well...
I just learned that theres a difference in saltiness between iodized and kosher salt, the later of which they always call for. I've only ever had iodized in my house before and thought they were just WAY over salting their dishes. I like eating iodized salt cause I think we need that iodine, but just halve the salt that's called for. Idk if that's your issue also but I found it interesting!
@@rsloveeeee Even with Kosher salt different brands have different strengths, a teaspoon of Diamond crystal would be half a teaspoon of Morton Kosher salt for example and only some cookbooks state that difference.
Yeah I love salt and both Roman and Baz but I can't handle some of their salt levels lol. Molly got her salt grains graphic from her cookbook tattooed on her arm lol..
This was great. I love Carla but wish her new YT channel wasn't behind a pay wall. Agree with you 1000% about salt, especially for novice cooks. Without enough salt everything just tastes flat. And of course too much and the dish is ruined. Recipe writers should give you some specific guidance to get you close to the flavor profile they're going for. Nice job! You should make this a regular feature, cooking from cookbooks. Until you write your own, of course,
Thank you Nina!! Yeah it’s an interesting route. I have seen a couple of recent ones on RUclips but I guess the full-length versions are on Patreon? I think there are more of these coming up for sure. I really like making them and they seem to be popular!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Hi! Welcome! This was such a fun video to make. I hope you like it!
i know Im asking randomly but does anyone know a method to get back into an instagram account??
I stupidly lost my password. I appreciate any assistance you can give me!
@Ezra Layton Instablaster =)
@Tate Emmett Thanks so much for your reply. I found the site on google and I'm in the hacking process now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Tate Emmett it did the trick and I finally got access to my account again. Im so happy!
Thanks so much you really help me out !
@Ezra Layton glad I could help :)
Hi and thanks so much for highlighting my book! Really happy that you liked cooking from it! You chose a couple of my favorite recipes too 💌
Hi Carla! It was my pleasure. I’ve made that coconut dressing multiple times since. It’s a new staple! Thanks for swinging by! ☀️
Love you and love you for introducing me to the queen Carla!
ohhhh I love you toooooo! I can't wait to watch cooking shows with you again one day xoxoxo
Hey Paula! I'm big fan of your style of cooking, I think you should make your own cookbook based on all of your videos you have released so far! That would be awesome! Thank you for the great ideas and knowledge! X
Yes Yes Yes!
Aw thanks so much Mizake! I’d love to do that.
Anytime some cooking guru uses potato chips in Anything I know it's going to be a Good Time! You Never Disappoint! Thank you!!!!
Hahah I love chips!
Very nice plates 👌. Nice and simple. Good explanation as well. Perfect 👌. Have a wonderful day!!!
Thank you!!
Yummmmz
☺ ok, yep, some good idea's 👍 Thank You.
im kinda exploring miso, right now bcuz of u.
😉
So cool!!
I love the "Cookbok test drive" idea, you are going to make me use my cookbooks more because I have only made the cover dish so far, the scallops, and they were wonderful. You always pick real gems out of cookbooks or blogs you cook from, such keen eye!
Oh I want to try the scallops next!
@@howtomakedinner I just ordered some shredded unsweetened coconut to make that salad dressing :) thanks for making dinner fun again!
@@kaiju_k5042 good call! I’ve already made that dressing twice since then 😅 it’s a winner
"I'm gonna eyeball it." Love it! That is SO me. Tonight I cooked my whole dinner by what deciding one thing in my frig I needed to use before it went bad (Napa cabbage from the garden), decided (kind of) 'how' I wanted to cook it and then winged it from there. I made it into a vegan taco 'meat'. I started with onions being caramelized, of course (doesn't almost everything yummy start that way?). Along with a bunch of other left over veggies, I even chopped up a salted lemon I had from the 5L jar of them I did 3 months ago. We had it over left over rice. It was great and it took 30 minutes or less from start to finish.
Awesome! So the veggie taco filling was just a big mix of veggies with taco flavours? Love that.
oh my gosh, that was so good. I loved every one of them and thanks for turning me on to Ms. Music. I'm sure it's a fantastic book and I'll look it up and see if I can get it from my library - I love the library. But seriously, the way you cook is so fun and you're one of the best I've ever found on RUclips. It's just delightful! PS: I think most sandwiches are just crying out for potato chips.
The library is the best!
I love your vidéos and I love you !! 💕Néliana
I love you too Neli! Xoxo
Wow. Those crunchy chips are some pretty punk rock rebels.
Hahah they sure are
Does your website have a link to the book? I know you have that Great Cooking Thermometer there...
I don’t! I was trying to find one from an independent online bookstore but I came up empty. We know the big guys have it... I’ll keep looking!
So the leek dish is a re-imagined potato leek soup! Minus the soupiness factor, of course.
..hmm... Me thinks you're onto something!
Oh ya!! Good call mom!
HELLO PEEPS
heyo!
Cat!!!!!
@@stevensteven8719 Hey Steven...
I'm with Laura Vitale on salting , salting needs to be layered throughout the dish. I'd say you don't salt to finish , rather you season each layer and adjust seasoning at the end if necessary, you're not salting as you would your own food at the table.
I laughed about the whole salt bit, b/c I find Alison Roman's recipes delicious but they are ALWAYS too salty. It's something about these cookbook authors (Roman, CLM, and Molly Baz) that they REALLY like salt and just know their own measurements well...
They are a bunch of salty gals aren’t they!? I love salt too but too much or too little can be a real bummer
I just learned that theres a difference in saltiness between iodized and kosher salt, the later of which they always call for. I've only ever had iodized in my house before and thought they were just WAY over salting their dishes. I like eating iodized salt cause I think we need that iodine, but just halve the salt that's called for. Idk if that's your issue also but I found it interesting!
@@rsloveeeee Even with Kosher salt different brands have different strengths, a teaspoon of Diamond crystal would be half a teaspoon of Morton Kosher salt for example and only some cookbooks state that difference.
Yeah I love salt and both Roman and Baz but I can't handle some of their salt levels lol. Molly got her salt grains graphic from her cookbook tattooed on her arm lol..
This was great. I love Carla but wish her new YT channel wasn't behind a pay wall.
Agree with you 1000% about salt, especially for novice cooks. Without enough salt everything just tastes flat. And of course too much and the dish is ruined. Recipe writers should give you some specific guidance to get you close to the flavor profile they're going for.
Nice job! You should make this a regular feature, cooking from cookbooks. Until you write your own, of course,
Thank you Nina!! Yeah it’s an interesting route. I have seen a couple of recent ones on RUclips but I guess the full-length versions are on Patreon? I think there are more of these coming up for sure. I really like making them and they seem to be popular!
Oh also, have you been watching her and Molly’s show on IGTV? It’s pretty fun! (And free)