My husband and I don’t like radishes so I substitute those & the dill for a shiz ton of chives. My fam forces me to make it one ALLLLL summer, it’s the best!
I sometimes use a small apple cubed for crunch. Or sometimes wasabi peas for crunch and zing but you have to add those at the very last minute otherwise they go soggy.
My spanish ass who's been in charge of making allioli since he was a kid would recommend a mortar to paste the garlic and make the sauce in if it's big enough
Molly, I think you are not putting frosting on the cake, show an insert shot inside "Cook this Book" as the formatting of the recipes is great and approachable, I gave this to my niece who graduated from college as her first cookbook
I just came to see how much salt she thinks she has to add ~update~ Can we all agree that a CUP of salt and a shallow pot of water will yield cloyingly salty potatoes? That’s several HANDFULS
You have to understand, it was 2013. Millennials like me were riding high, we read Gawker daily and it was juicy stuff about people we actually knew in NYC SF and LA, we tumbld, we vined, we watched Bon Appetit and thought, we’re redefining everything including cuisine, with shaky cams and “OOPS! but actually whatever” attitudes. Claire was doing let’s elevate cheez-its. Nowadays she’s still here and I love that. But when I watch this and see the gen z tryhard vibe of her preview pic and look and speech in general, I’m like just stop trying to “please the younger audience” or whatever your producer is saying, and own up to who we are: wise, aged, comely, craggy millennials 👨🏻🦳👩🏻🦳
I've always gotten the gist
that Molly knows how to create THE best bases for flavoring anything ever.
You need a catering business that's called "Book this cook." 😅
looove
3rd book is a “how to run a cooking business” book 😂
I see what you did there
My husband and I don’t like radishes so I substitute those & the dill for a shiz ton of chives. My fam forces me to make it one ALLLLL summer, it’s the best!
I sometimes use a small apple cubed for crunch. Or sometimes wasabi peas for crunch and zing but you have to add those at the very last minute otherwise they go soggy.
Molly Rocks!!!!
Book 3 - Dessert book for sure all the recipes you have been coming up with are 🔥
"you're gonna have a stinky cutting board" is exactly why I don't do it that way.
I do truly enjoy your vids :)
I love this recipe, a staple from the book for me
My spanish ass who's been in charge of making allioli since he was a kid would recommend a mortar to paste the garlic and make the sauce in if it's big enough
International shipping on your Mayo’s is needed asap girl!!❤
Yesss this is the perfect lunch
Looks amazing ❤❤❤
Hell yesh Molly
Great Idea! Anchovies!
Hi Molly! For Mashed Potatoes...would i boil the potatoes in the same way they were boiled here with the amount of salt and starting with cold water?
Would this be the PERFECT OPPORTUNITY for some AYOH! Dijonaisse?! I'm thinking hell yeah. 💃
0:12 cae sals cae sals by the cae shore
Thanks!! Whoa, salt, ok, now I remember you.😂😂
Fkn yum!
I used that method on garlic when I make quac.Makes it wonderfully spicy without needing the jalapenos that I always forget to grab at the store lol
Can't wait for more is more to be translated in my language.
Yum.
Leave the mayo out and put the parm back in. Just zap it all in a blender to make it creamy.
I havent watched the vid yet but this better have fistfuls of dill in it
Someone mess up the AM and PM in the post time?
Thinking you can figure out how much salt actually went into those potatoes using science: a hydrometer, a scale, and maths!
it's always a good day when a new Molly Baz video drops.
😋
just me? or is the audio/video noticeably out of sync?
tried a few things and couldn't fix it, hence I think it's inherent in the video
Molly, I think you are not putting frosting on the cake, show an insert shot inside "Cook this Book" as the formatting of the recipes is great and approachable, I gave this to my niece who graduated from college as her first cookbook
po-ta-to
I need yall to start timing your 10min for potatoes or rice or anything else that doesn’t take 10min.
maybe a little cornichon?
These videos are shot and graded like they're referencing Piss Christ and I don't think that's intentional.
First
I just came to see how much salt she thinks she has to add
~update~
Can we all agree that a CUP of salt and a shallow pot of water will yield cloyingly salty potatoes? That’s several HANDFULS
i use diamond crystal. a CUP tho? sure Jan. should say u used like 10 quart water.
Hell no
1 cup of salt!! my goodness
most of it will be thrown out in the water, but ya, i dont mind salting the potatoes when it’s fluffed n cooked
Ugh feel like this video was made specifically for sponsors and ads. Loved the old videos which aren't many lol
Molly is a pillock and she allegedly voted Trump
You have to understand, it was 2013. Millennials like me were riding high, we read Gawker daily and it was juicy stuff about people we actually knew in NYC SF and LA, we tumbld, we vined, we watched Bon Appetit and thought, we’re redefining everything including cuisine, with shaky cams and “OOPS! but actually whatever” attitudes. Claire was doing let’s elevate cheez-its. Nowadays she’s still here and I love that. But when I watch this and see the gen z tryhard vibe of her preview pic and look and speech in general, I’m like just stop trying to “please the younger audience” or whatever your producer is saying, and own up to who we are: wise, aged, comely, craggy millennials 👨🏻🦳👩🏻🦳