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
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I've always gotten the gist
that Molly knows how to create THE best bases for flavoring anything ever.
Book 3 - Dessert book for sure all the recipes you have been coming up with are 🔥
I do truly enjoy your vids :)
Yesss this is the perfect lunch
Looks amazing ❤❤❤
Molly Rocks!!!!
I love this recipe, a staple from the book for me
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!
Hell yesh Molly
Yum.
International shipping on your Mayo’s is needed asap girl!!❤
Fkn yum!
"you're gonna have a stinky cutting board" is exactly why I don't do it that way.
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.
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?
You need a catering business that's called "Book this cook." 😅
looove
3rd book is a “how to run a cooking business” book 😂
Thanks!! Whoa, salt, ok, now I remember you.😂😂
Would this be the PERFECT OPPORTUNITY for some AYOH! Dijonaisse?! I'm thinking hell yeah. 💃
Can't wait for more is more to be translated in my language.
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
0:12 cae sals cae sals by the cae shore
I havent watched the vid yet but this better have fistfuls of dill in it
😋
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
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
it's always a good day when a new Molly Baz video drops.
Someone mess up the AM and PM in the post time?
po-ta-to
Thinking you can figure out how much salt actually went into those potatoes using science: a hydrometer, a scale, and maths!
Ugh feel like this video was made specifically for sponsors and ads. Loved the old videos which aren't many lol
maybe a little cornichon?
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 need yall to start timing your 10min for potatoes or rice or anything else that doesn’t take 10min.
Hell no
First
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