its a joke, because there's another chef on the bon appetit channel who keeps referencing crushing garlic to release the allicin, calling it a 'two part glue/epoxy'
I can't tell if I'm in love with them or if I want all of them to adopt me and each of them to have their hand in raising me. At least they wouldn't have to deal with all the stressful period of infancy and childhood, since I'm in my early thirties.
this sounds absolutely delicious. love that you cooked scallions this way. they rarely get to be highlighted in american cooking as more than a garnish but in korean cooking they're often enjoyed for their own flavor
yesterday I finally made this with actual hanger steak instead of flank steak. It's amazing how different it was both in the cooking and the final product - it has more of a melt-in-your-mouth texture that is absolutely divine.
The production value on this channel is top notch. I really appreciate you guys putting in the effort and doing so well with the lighting, sound, and everything else that makes up good videography.
the chefs really have so much fun cooking/baking and having fun with coworkers and tasting stuff on these videos, kinda makes me want to work there too.
Yes! They are my faves along with Chris. I vote for all possible combinations of two-person collabs including those three, as well as a collab between all three of them. They could cook an entire feast together, I would love that.
I don’t know if you guys know this but Bon Appetit is a magazine....like an actual magazine of these amazing recipes and stories. I got a year for $12 and it is BOMB. You’re welcome.
Here's the fabulous story. I hadnt shopped in a while and was out of veges except a bunch of scallions. I put them under a grill while I pan fryed a steak. They got lightly burned but I had nothing else so I tried them and they were yummy!
BA is killing it rn with quality content. Hate what I see on tv such as on the food network and the cooking channel. Stuff like this, First we feast content, Babish, and Chef’s Table are where it’s at.
Andy needs to get married ASAP so he can get back on the carbohydrate train. I've been married 16 years. It's been 14 years since I gave a single thought to carbs! ❤️💕
made this with a few adjustments for my preference and what i had available. i infused about 3 cloves minced garlic and rosemary (didn't have thyme) in olive oil over very low heat rather than just adding straight to the warm walnuts. instead i added the mustard to the warm walnuts. used only about a teaspoon of dijon (didn't have whole grain on hand), omitted the cornichons and vinegar because i felt that was excessive and would have taken away from the walnut and charred scallion as the main focus. the capers and mustard added enough as far as acidity for me. i also didn't have aleppo pepper and didn't feel like hunting it down, but if i had it then deff would have used it. i didn't miss it though and it was fine without it.
just noticed that molly has a wedding ring....Her husband/wife...whoever you are...I hope you treat her like the treasure that she is and love her twice as much as we do.
You should have let that garlic rest to bring out the alicin. It's like a two part epoxy.
LOLOL "Chef" Beige...I guess you'd also tell the Pope that he kneels incorrectly...This is the test kitchen of "Bon Appetit"...not "Burger King"...
its a joke, because there's another chef on the bon appetit channel who keeps referencing crushing garlic to release the allicin, calling it a 'two part glue/epoxy'
You let that joke soar right over your head like a majestic eagle, didn't you? Bless your heart.
r/woooosh
poppykok5 you need to dunk your head in some wourder and not come up
My favorite thing about Molly’s videos (besides the food of course) is her lingo. “Yum scrum” and “roasty toasty” love her lol
Molly and Brad in the same day? With Claire and Carla all before Friday. God bless you bon appetit. Andy pls
Sheldon Gunby I know it’s amazing
and Andy in the background oh gosh
I feel like I'm in love with every single person who works in that blessed kitchen
I can't tell if I'm in love with them or if I want all of them to adopt me and each of them to have their hand in raising me. At least they wouldn't have to deal with all the stressful period of infancy and childhood, since I'm in my early thirties.
I love how Chris Morocco is always in the background silently judging everything happening in the kitchen
this sounds absolutely delicious. love that you cooked scallions this way. they rarely get to be highlighted in american cooking as more than a garnish but in korean cooking they're often enjoyed for their own flavor
Brad! Molly didn’t show herself crushing the garlic beforehand to release that Allicin. Doesn’t she know about the two part epoxy?
Philip C ur a spaz
Philip C and a sped
Hahahaha
Haha, so good
Mannn its andy style allycin releasing method, u should watch some 😂
Molly is so thorough and smooth with her presenting. love it!
Having made this recipe I can vouch that the sauce is the BEST THING EVER.
yesterday I finally made this with actual hanger steak instead of flank steak. It's amazing how different it was both in the cooking and the final product - it has more of a melt-in-your-mouth texture that is absolutely divine.
The production value on this channel is top notch. I really appreciate you guys putting in the effort and doing so well with the lighting, sound, and everything else that makes up good videography.
the chefs really have so much fun cooking/baking and having fun with coworkers and tasting stuff on these videos, kinda makes me want to work there too.
I love watching all of the bon appétit videos but Molly's recipes are the ones I actually cook at home. Love her!
I deeply and personally appreciate that she thought of my fire alarm going off. It happens all the freaking time.
Molly is just so lovely, her videos are simply wonderful.
*Roasty Toasty*
I just made this. I also made charred brussels sprouts. I've never been so happy.
Thank you.
I love videos w/Molly. We have similar philosophies on cooking. She always has solid recipes.
5:09... Moroccos face, I am dying of laughter
Finally a realistic sprinkling of salt in any cooking video ever, hopefully the first of many. Kudos for being real Molly and producer!!!
This recipe has everything I like in it! I love the idea of walnuts, garlic, cornichons and capers.
Steak! Steak! Steak! Oh yeah, and faceplanting into scallions... Love this recipe, hope to see more from Molly, she has mad skills!
I vote for Claire/Molly Collabs
Yes! They are my faves along with Chris. I vote for all possible combinations of two-person collabs including those three, as well as a collab between all three of them. They could cook an entire feast together, I would love that.
Except she is trying to give everyone high blood pressure by constantly adding salt to everything
I don't know how people can have favourites.... they are all so amazing! 😍
Gosh no feeling left in the fingers... one of the joys of life is feeling the touch of steak in your hand.
true that.
and between the toes
OK apparently my double entendre is getting exposed lol
When she was talking about the fire alarm in the apartment and she said did that for you she really was speaking directly to me 😂❤️
Molly is LOVE! Molly is LIFE!!!
What did we do to deserve Brad, Babbish AND Molly today?
Loving the recipes from the magazine! Also, Adam eating in the background is a mood.
It's hanger steak, you dodos!
It's hangar.
She said Roasty Toasty. Molly’s vernacular is absurdly amazing!
“i jsut have no feeling in my fingers anymore” i love you so much
Love the recipe I will try it! Thank you for all the new recipes!!!
I love how much they’re uploading lately
Channels like these are what makes me believe youtube can be a force for good in this world
Looks so good. Yummy, Yummy. Love charred scallions.
ugh BA is actually my fav channel ever
so much bon appétit in my subscription feed i feel like it's my birthday 🎉😊🎉
best channel on youtube imo
Molly is always great but she seems more peppy in this video. Looks like she is having lots of fun making this, love that.
Made this last night and added new potatoes sauteed with a bit of thyme and basil. Absolutely incredible dish.
I don’t know if you guys know this but Bon Appetit is a magazine....like an actual magazine of these amazing recipes and stories. I got a year for $12 and it is BOMB. You’re welcome.
I started with Brad now I am watching everyone cook and I love it!
I always love Molly's videos they always make hungry.
What is it like working at Bon Appetit? Everyone just cooks whatever they want all day and sometimes Vinny records em? What a dream job!
I like molly
Hannah Montana you’re not alone
Three's a crowd
I like TSSF
i don't
Kelvin Mai ayyyeeeee
My 2 favorites, Brad and Molly, in one day! Tyvm
First time watching Molly. She's not afraid of salt. I'm now a fan. Hi Mols!
Beautiful. The food looks great too.
You guys are spoiling me with all this Molly this week. 😍
Bon Appétit is the saving grace of RUclips.
Beautifully done
Here's the fabulous story. I hadnt shopped in a while and was out of veges except a bunch of scallions. I put them under a grill while I pan fryed a steak. They got lightly burned but I had nothing else so I tried them and they were yummy!
These guys have the best job
That sauce looks absolutely amazing.
everyone at bon appetit are absolute gems
Obsessed with the apron obsessed with the plate.
Little bit of olive oil, fills damn near half the bowl with olive oil
Jamie oliver style
gordon ramsay style*
Mario Batali style
Neal Chauhan literally the style of any chef that knows what their doing because its a vinaigrette and its supposed to have a lot of oil
@@danielkim3238
Which would indicate that maybe she is using just a little less oil than is normal for the amount of vinegar.
I watch Brad for the comedy, Carla, Claire and Andy for the food, and Molly for Molly.
BA has become my favorite food subscription
I made this tonight and it was absolutely delicious! Thanks for another awesome recipe :)
"Oh, we're spooning?"
I can't tell if I'd be more jealous of Molly or Andy in that situation
Cutest chef on the planet. Great energy and talent.
that looks delish. i've never had charred scallions before, but yeah, it sounds wonderful!
I think the BA Test Kitchen would make for a hilarious TV show similar to the office. They have such a good mix of characters. Free idea!
Molly’s so pretty wow. Also I really like the type of recipes she cooks
Love the sauce!
Gotta try this one.
BA is killing it rn with quality content. Hate what I see on tv such as on the food network and the cooking channel. Stuff like this, First we feast content, Babish, and Chef’s Table are where it’s at.
You can totally eat those root parts of the scallions. Delicious!
Simple and healthy 👌💐
Hey, thanks for all the uploads of your videos, one thing I've noticed all your recipes You really really like Salt.😁
"oh, we're spooning?"
"sorry love we're not there quite yet"
Loved the video-great recipe keep it up!
Molly is awesome sauce!
Love Molly 💙💙💙
Molly is the best.
casey trader brad is the best!
I love them all but Andy just floods my basement
Nah son, Claire is where is at, foo.
Richard Peralta 😂😂😂
I think we can all agree that every single one of the BA personalities are just the best people ever.
Just wanted to tell you that i have started cooking because of your videos, thank you
Amazing recipe and Molly makes it look easy with a French flair, bien sûre!!
Fantastic
I made this straight after watching the video. YUM!
This looks so delicious
I charred scallions (spring onions to me) back in 2011 by mistake and I thought I'd made the best discovery ever!
I seriously need to stop to fall in love over RUclips videos.
Molly is life!
2 Molly videos in 1 week, yes!
Roastie Toastie is now my favorite form of termperture measurement
Thanks, Beb.
Andy needs to get married ASAP so he can get back on the carbohydrate train. I've been married 16 years. It's been 14 years since I gave a single thought to carbs! ❤️💕
This looks so good!
made this with a few adjustments for my preference and what i had available. i infused about 3 cloves minced garlic and rosemary (didn't have thyme) in olive oil over very low heat rather than just adding straight to the warm walnuts. instead i added the mustard to the warm walnuts. used only about a teaspoon of dijon (didn't have whole grain on hand), omitted the cornichons and vinegar because i felt that was excessive and would have taken away from the walnut and charred scallion as the main focus. the capers and mustard added enough as far as acidity for me. i also didn't have aleppo pepper and didn't feel like hunting it down, but if i had it then deff would have used it. i didn't miss it though and it was fine without it.
wish my friends would text me to be on stand by for steak. DAMNIT.
Everybody needs more Molly in their life!
This sauce is so absurdly good
Serious dish! Flavour train of balance 👌
just noticed that molly has a wedding ring....Her husband/wife...whoever you are...I hope you treat her like the treasure that she is and love her twice as much as we do.
"so.. I did that for you." lmao
I like her
Oooo the food looks so good 😋
I don't see many recipes with skirt. Here in the UK most all of the skirt ends up going to Cornwall for pasties. We Cornish eat a lot of Pasties!
Gorgeous! And the food looks good aswell