I love this style of cookbook review. I love seeing the food and the work that goes into making each dish as well as the clear communication what works for you and what doesn't so I can make a good judgement whether these are going to be problems for me. Your instagram page got recommended to me many times but I am not active enough there to actually see the results every day so I was delighted to find out you are starting to post the reviews on youtube.
Loved watching in this format! You inspire to try more complicated recipes I just wish there was more time! Can’t wait to see what book you review next.
Thanks for the comments on the tortillas de maize - ran into an identical problem trying to make the Salbutes in the Yucatan chapter, right after the cochinita pibil (so far under the amount of water needed). Doing some research it looks like on some of Rick's videos he's starting with fresh masa (not the dried you can commonly get at the grocery store) and that's causing the big difference in the amount of water needed. Resting right now, we'll see how they come out!
guys, I found your chanel the other day and so far I have not found any video of yours I did not like. Cool concept, a really nice video style and great exicution. You make it seem effortless(which I'm sure it is not). Keep it up I am expecting great things from both of you!
Excited to see you review this one, this is easily my most used cookbook for weekend cooking when I have more time. Admittedly I’m known for loving food that “punches people in the face with flavor” so that probably counts for our different opinions here 😂
Just found you guys on tiktok and can't believe there aren't more views, this channel is so great- would love a cookbook tier list from all the ones you have tried!
I really appreciate the amount of work that you put into this video. Looking forward to seeing you guys grow this platform! Edit: as another video idea, it’d be fun to have a more casual sit down video walking through the cookbook and picking out the recipes? Would love to see your process on how you choose which to make, as well as maybe making the grocery list and planning the week of recipes. Kind of like the beginning of Chris Morocco’s reverse engineering where he talks through it all before cooking.
I also wanted to love this cookbook! I tried several recipes and, as a home cook, found them strenuous without enough payoff to justify the effort. It was affirming to hear you come to the same conclusion, even though you both are willing to put up with much more effort than me 😂 The green pozole was good, but I much prefer the easier, more flavorful green pozole from the Chicano Eats cookbook!
We love this book! Sorry to hear you didn’t enjoy it. Just a note for the tortillas, he has one recipe that uses fresh masa (page 38) and one for masa harina (page 39). They’re very different in terms of quantities (both for masa and water) and it looks like the bag you show in the video is masa harina. I bet the recipe on page 39 will give you the expected tortilla result! 🙂
But, if that's what the recipe says...she's just following the recipe. Now we need to find out of its user error...or author error.@@HendersonHinchfinch
Yes! Thank you for calling this out! We did a little digging after the fact and the recipe we chose (p 38) says to either use fresh masa or fine grain masa (which I assumed was dry masa) It was a little confusing to be sure, and I bet you’re correct - that I needed to use the recipe on page 39. Either way, I got a ton of extra tortillas to work with for the rest of the week, so not a total loss 😅
@@cultflav A bit late to the party but @Melanie-wr6tm is totally right! Masa is like a corn dough and Masa Harina is that dough dehydrated into flour. What you had was the flour which you should be using the Masa Harina recipe for! Masa is probably very common in Mexico but in the states most people use Masa Harina for tortillas and i would say Maseca is the most popular!
Did Rick by any chance mention washing the banana leaves? Even when I toast them, I wash them because sometimes they're dirty AF. I'm surprised at the usage of lamb for birria, I always thought goat and beef was like...the standard? The pozole looked so beautiful!
Fantastic as always! Re: the lamb as replacement for goat- was it an option he suggested? I would prefer lamb too but am guessing part of the reason the fat was overwhelming is bc lamb is fattier? So maybe wouldn’t need to skim it if it were goat?
I wonder if the flavors are more suited to a Mexican palate? I will say a lot of traditional Mexican dishes are really time consuming. I wonder what an abuelita would think of the book.
Hey there, new subscriber, greetings from mexico haha. Regarding the cochinita, there are some options that can help you to kinda balance the flavors, such as refried beans or white rice on the side, tostadas de cochinita with a little bit of sour cream on top, or guacamole in your tacos. Also chile habanero is a classic component to enjoy the full experience lol. Great content!
@@TheMaisonets I totally get it, it was meant as a suggestion for them to kind of salvage the recipe in case they mostly liked the outcome but the lack of balance turned out to be a deal breaker
I love this style of cookbook review. I love seeing the food and the work that goes into making each dish as well as the clear communication what works for you and what doesn't so I can make a good judgement whether these are going to be problems for me.
Your instagram page got recommended to me many times but I am not active enough there to actually see the results every day so I was delighted to find out you are starting to post the reviews on youtube.
Recently found your channel - love the long form cookbook reviews. Please keep this content coming, I love it.
I'm a cook book addict and I LOVE the format of your reviews. Hope y'all keep it up!
Loved watching in this format! You inspire to try more complicated recipes I just wish there was more time! Can’t wait to see what book you review next.
this channel is amazing. i love the format. i love the vibe. seems like im a friend who you invited over to watch u cook
Thanks for the comments on the tortillas de maize - ran into an identical problem trying to make the Salbutes in the Yucatan chapter, right after the cochinita pibil (so far under the amount of water needed). Doing some research it looks like on some of Rick's videos he's starting with fresh masa (not the dried you can commonly get at the grocery store) and that's causing the big difference in the amount of water needed. Resting right now, we'll see how they come out!
guys, I found your chanel the other day and so far I have not found any video of yours I did not like. Cool concept, a really nice video style and great exicution. You make it seem effortless(which I'm sure it is not). Keep it up I am expecting great things from both of you!
Excited to see you review this one, this is easily my most used cookbook for weekend cooking when I have more time. Admittedly I’m known for loving food that “punches people in the face with flavor” so that probably counts for our different opinions here 😂
Just found you guys on tiktok and can't believe there aren't more views, this channel is so great- would love a cookbook tier list from all the ones you have tried!
I really appreciate the amount of work that you put into this video. Looking forward to seeing you guys grow this platform!
Edit: as another video idea, it’d be fun to have a more casual sit down video walking through the cookbook and picking out the recipes? Would love to see your process on how you choose which to make, as well as maybe making the grocery list and planning the week of recipes. Kind of like the beginning of Chris Morocco’s reverse engineering where he talks through it all before cooking.
I also wanted to love this cookbook! I tried several recipes and, as a home cook, found them strenuous without enough payoff to justify the effort. It was affirming to hear you come to the same conclusion, even though you both are willing to put up with much more effort than me 😂
The green pozole was good, but I much prefer the easier, more flavorful green pozole from the Chicano Eats cookbook!
We love this book! Sorry to hear you didn’t enjoy it. Just a note for the tortillas, he has one recipe that uses fresh masa (page 38) and one for masa harina (page 39). They’re very different in terms of quantities (both for masa and water) and it looks like the bag you show in the video is masa harina. I bet the recipe on page 39 will give you the expected tortilla result! 🙂
Yeah 1/3 cup of water for the amount of masa harina she had is not even close.
But, if that's what the recipe says...she's just following the recipe. Now we need to find out of its user error...or author error.@@HendersonHinchfinch
Yes! Thank you for calling this out! We did a little digging after the fact and the recipe we chose (p 38) says to either use fresh masa or fine grain masa (which I assumed was dry masa) It was a little confusing to be sure, and I bet you’re correct - that I needed to use the recipe on page 39.
Either way, I got a ton of extra tortillas to work with for the rest of the week, so not a total loss 😅
@@cultflav A bit late to the party but @Melanie-wr6tm is totally right! Masa is like a corn dough and Masa Harina is that dough dehydrated into flour. What you had was the flour which you should be using the Masa Harina recipe for! Masa is probably very common in Mexico but in the states most people use Masa Harina for tortillas and i would say Maseca is the most popular!
I absolutely Love this cookbook.. And adore Rick💞
Did Rick by any chance mention washing the banana leaves? Even when I toast them, I wash them because sometimes they're dirty AF. I'm surprised at the usage of lamb for birria, I always thought goat and beef was like...the standard? The pozole looked so beautiful!
We washed em! The tortillas... we didn't quite process that it called for masa and not masa harina.
Even though you only got one smash, it all looked sooo good and now I'm starving.
Have y’all done dessert person by Claire Saffitz
Fantastic as always! Re: the lamb as replacement for goat- was it an option he suggested? I would prefer lamb too but am guessing part of the reason the fat was overwhelming is bc lamb is fattier? So maybe wouldn’t need to skim it if it were goat?
Great question! He does suggest lamb as an alternative in the book, but doesn’t mention anything about skimming the fat if you go for that alt.
and now all I want is tacos...
lamb is much fattier than goat, i reckon that's the issue. really enjoying your content
I love to see you cooking! (Sorry, i dont know your name)
And i love the reviews!
Their names are Sarah and Bryn :)
thanks @@lorettastruck5458
I wonder if the flavors are more suited to a Mexican palate? I will say a lot of traditional Mexican dishes are really time consuming. I wonder what an abuelita would think of the book.
Love
Do you know of a good Oaxacan birria place in LA?
Hey there, new subscriber, greetings from mexico haha. Regarding the cochinita, there are some options that can help you to kinda balance the flavors, such as refried beans or white rice on the side, tostadas de cochinita with a little bit of sour cream on top, or guacamole in your tacos. Also chile habanero is a classic component to enjoy the full experience lol.
Great content!
@@TheMaisonets I totally get it, it was meant as a suggestion for them to kind of salvage the recipe in case they mostly liked the outcome but the lack of balance turned out to be a deal breaker