As a chef in the industry I just want to show my appreciation for what you guys do. The breaking down of steps and articulation of real-world problem solving needed in a kitchen is a massive breath of fresh air. Keep doing what you’re doing
I just saw the tiktok of day five, immediately went to youtube to watch, saw i wasn’t logged in so went on youtube on my phone to thumbs up. All this to say: I cannot stress enough how much i love this series, please never ever ever stop making this!!
I feel like Sohla really shines with her desserts. Her white chocolate macadamia nut cookies are among the best I’ve ever made - and I’ve made sooooo many cookies. I’m not surprised so many of the desserts here were a hit!
Long time Tiktok viewer, first time TH-cam viewer. Really appreciated the thoughtful breakdown. Makes for a super engaging video and incredibly informative as well!
as someone who owns and has cooked out this book i found this super helpful - i've not made any of the desserts yet and i really found your insight useful in galvanising me to make a dessert. (if you give any of the recipes another shot, i highly recommend any of the chicken ones!! that's been my go to over the last few weeks and they've all been personal smashes)
I’m cooking the salmon and radishes tonight! Def going to follow the tip to cook the salmon on another tray-having it on one tray already sounded unnecessary haha. If Bryn wants another cooked radish recipe, I love one from (sorry ik she’s semi-canceled or uncool or whatever) Alison Roman. Basically halve a bunch of radishes, leaving the tops on where possible (or separating them from the start the way you did here). Cook them in a skillet with a couple table spoons olive oil, salt and pep and a few smashed garlic cloves, for up to 5 minutes until greens are wilting and radishes are looking tender or even a bit more transparent/lightly browning. Add a tablespoon white vinegar (or milder vinegar of your choice) and a few tablespoons unsalted butter, swirl until melted. Turn off the heat and top with a 2-3 tbsp of zaatar. Super simple but delicious side I make pretty regularly to go alongside a main protein and a grain for a dinner.
This is the best recipe review/showcase of a book that I’m interested in that I’ve ever seen. Great great great work with this video. Your points were well made, you gave the recipe a fair shot and the honest real world comments really added to and provided great context for what you guys were feeling. Kudos to the scoring system at the end too! Wishing you guys all the success, it will be well deserved!
I would love to see you cover Priya's book for kids! obviously you are both not children so I completely understand giving it a miss, but it has an interesting concept (cooking without condecending)
OH WAIT NO if I could ask you to cover one cookbook it'd be Ruffage by Abra Berens! I would send you the cost of the book to go through it, it's such an interesting cookbook
I made the shortribs with anchovies and 40 cloves of garlic and it had loads of flavor. Nowhere in the recipe does it ask for carrots except for pairing on the side by steaming the carrots so the meat tasting like carrots is odd. Overall, the beef was peppery, sweet (from the wine reduction & garlic), acidic, and had a punch of umami with the anchovy. Not normally a huge fan of lots of beef, but it's odd you didn't talk about the anchovies
I could not agree more with y'all about beef. Can it be fine to eat? Yeah. Sure. But there's few if any applications of beef that I prefer to a non-beef option, just based on taste. And given the greater ecological and monetary cost, I never opt for it.
As a chef in the industry I just want to show my appreciation for what you guys do. The breaking down of steps and articulation of real-world problem solving needed in a kitchen is a massive breath of fresh air. Keep doing what you’re doing
I absolutely love the extra chaos added by the addition of a dog to the kitchen. And I'm pretty much with you on the beef - so often disappointing.
I just saw the tiktok of day five, immediately went to youtube to watch, saw i wasn’t logged in so went on youtube on my phone to thumbs up.
All this to say: I cannot stress enough how much i love this series, please never ever ever stop making this!!
I feel like Sohla really shines with her desserts. Her white chocolate macadamia nut cookies are among the best I’ve ever made - and I’ve made sooooo many cookies. I’m not surprised so many of the desserts here were a hit!
Bryn pulling up sleeves for Sarah while cooking - a love language. 💛💛💛
Long time Tiktok viewer, first time TH-cam viewer. Really appreciated the thoughtful breakdown. Makes for a super engaging video and incredibly informative as well!
I love these reviews in long form!
as someone who owns and has cooked out this book i found this super helpful - i've not made any of the desserts yet and i really found your insight useful in galvanising me to make a dessert. (if you give any of the recipes another shot, i highly recommend any of the chicken ones!! that's been my go to over the last few weeks and they've all been personal smashes)
Molly, Rick and now Sohla! Will we see Carla’s cookbook soon? It’s like collecting dragon balls and I’m here for it
Please don’t stop what y’all are doing! It’s so appreciated!!
I’m cooking the salmon and radishes tonight! Def going to follow the tip to cook the salmon on another tray-having it on one tray already sounded unnecessary haha.
If Bryn wants another cooked radish recipe, I love one from (sorry ik she’s semi-canceled or uncool or whatever) Alison Roman. Basically halve a bunch of radishes, leaving the tops on where possible (or separating them from the start the way you did here). Cook them in a skillet with a couple table spoons olive oil, salt and pep and a few smashed garlic cloves, for up to 5 minutes until greens are wilting and radishes are looking tender or even a bit more transparent/lightly browning. Add a tablespoon white vinegar (or milder vinegar of your choice) and a few tablespoons unsalted butter, swirl until melted. Turn off the heat and top with a 2-3 tbsp of zaatar. Super simple but delicious side I make pretty regularly to go alongside a main protein and a grain for a dinner.
I missed these videos!
We do one just about once a month!
Thank you for posting on YT. I enjoy the longer form videos.
This is the best recipe review/showcase of a book that I’m interested in that I’ve ever seen. Great great great work with this video. Your points were well made, you gave the recipe a fair shot and the honest real world comments really added to and provided great context for what you guys were feeling.
Kudos to the scoring system at the end too! Wishing you guys all the success, it will be well deserved!
I didn't know there were long forms of these videos! Saw it on a TikTok comment. Subscribed and will be watching videos here
I wouldn’t cook anything that takes multiple days but so many dishes looks so good and tasty!!
After watching the whole video. I think you've convinced me to buy the book! And I don't buy cookbooks very often.
So so happy these videos are back!
They were never gone!
Would you guys ever consider recording your livestreams and posting them unedited to TH-cam? Love your content!!
I LOVE how detailed this is
These videos are awesome!
I'd love to see you guys spend a week with Carla Lalli Music's cookbook or Pakistan Heritage Cuisine by Sayeeda Leghari
I would love to see you cover Priya's book for kids! obviously you are both not children so I completely understand giving it a miss, but it has an interesting concept (cooking without condecending)
OH WAIT NO if I could ask you to cover one cookbook it'd be Ruffage by Abra Berens! I would send you the cost of the book to go through it, it's such an interesting cookbook
Thanks for another great review! Loved seeing what you thought.
Your content is always 🔥 🔥! I appreciate the work and this space so much
I made the shortribs with anchovies and 40 cloves of garlic and it had loads of flavor. Nowhere in the recipe does it ask for carrots except for pairing on the side by steaming the carrots so the meat tasting like carrots is odd. Overall, the beef was peppery, sweet (from the wine reduction & garlic), acidic, and had a punch of umami with the anchovy. Not normally a huge fan of lots of beef, but it's odd you didn't talk about the anchovies
LACCHA PARATA IS MY FAVORITE THING EVERRRRRRRRRRRRRRRRRRRRRRRRRRRR WAHOO
I actually have this book at home and haven't made a single recipe because it's so big and overwhelming
I was chuckling b/c my dog, Remus, is also a counter-surfer like Friar Tuck 😅
The sheer number of times in any given evening that my BF and I say "OFF" is toooooo high
I could not agree more with y'all about beef. Can it be fine to eat? Yeah. Sure. But there's few if any applications of beef that I prefer to a non-beef option, just based on taste. And given the greater ecological and monetary cost, I never opt for it.
Is the focaccia recipe Sarah developed available anywhere?
ofc, all of our recipes are published on cultflav.com!