Is it wrong that after listening to you rant about penne--which I agree sucks--I'm left hoping someone will ask you about green bell pepper in a future episode.
molly, i've been in such a bad place mentally the past few weeks but your videos truly, bring me back to life. i haven't smiled this hard since your last video🥺 thank you for being you queen
I'm loving the freedom you have being at home. I love the interaction with your friends and it's great to see your sense of humor along with your wonderful recipes. Bravo!
i love this episode a lot! this is all i need! just molly casually talking about food and cooking by herself. no need to invite anybody else for the vibe.
Ha ha! I actually thought about what it would be like to make this with Sichuan peppercorns. I love their floral and earthy character but I'm not sure it would work.
I LOVE a Molly Baz pasta recipe. I always make the rigatoni ala vodka, pasta al limone, and my absolute favorite meal ever: BROC BOLO. Can't wait to make this one too
Molly! Didn't see when your channel started, but the youtube algorithm finally recommended one of your videos so I can subscribe. Cool to see you have your own channel now. Nice recipe. I'll try it out.
Haha! Found you again. So happy your back on the tube Molly "I'm right. fight me " Baz. Outstanding graphics on the videos. Excellent Kitchen aesthetic. I'm instantly devoted.
My favorite pasta shape lately is campanelle, which are like flat noodles rolled into a cone shape. The loosely wrapped cone can capture smaller bits in between the wraps, and larger chunks in the center, plus plenty of sauce.
There's many kinds of chorizo in Spain and Portugal. Cured, fresh, smoked, spicy, mild, made out of different kinds of pork (the Iberian kind is considered the best, and very different from regular pork) or game, with different mixes of spice...Chorizo is any sausage with paprika and garlic. And all of the Latinamerican versions are evolutions of it, with their own take
Dear Molly, Thank you very much for bringing us this channel! You have a such an entertaining and yet highly informative style and I really like the twist that you bring into your recipes! We are looking forward to upcoming content :) P.S.: This is such a sleek and elegant knife that you use - could you tell me who the manufacturer is? Thanks in advance :)
The woman That changed my life by introducing me to the unicorn pepper mill has upgraded to the pepper cannon which I kickstarted. Best pepper grinder out there! I wonder if matty mathesons grinder is good?
This looks and sounds like an amazing flavour profile that I must try! I wonder if the aquafaba could be used instead of the egg white to push the dish even further.
Cooked pasta has less starch (26%) than rice (29%). Only potatoes and corn have less (18%). All much lower than bread (40-44%) and instant ramen noodles (56%) and Rice Krispies (72%).
![[LIVE] : ONE ลุมพินี 90 | คู่เอก "ก้องไกล vs แอนตาร์"](http://i.ytimg.com/vi/VugIvOstzRI/mqdefault.jpg)
penne f*ckin sucks but i do love this pasta !!!
#teamhatepenne !!!
Spread the gospel girl!
Is it wrong that after listening to you rant about penne--which I agree sucks--I'm left hoping someone will ask you about green bell pepper in a future episode.
Where can I get that pepper mill
We don't fucks with Penne 😅
The very casual, entertaining and informative cooking show that I’m 100% here for.
THANK YOU for acknowledging that any pasta can be used!!! I feel validated.
molly, i've been in such a bad place mentally the past few weeks but your videos truly, bring me back to life. i haven't smiled this hard since your last video🥺 thank you for being you queen
Obsessed with the show, editing team is killing it!
Totally agree. I'm loving is so much.
I'm loving the freedom you have being at home. I love the interaction with your friends and it's great to see your sense of humor along with your wonderful recipes. Bravo!
i love this episode a lot! this is all i need! just molly casually talking about food and cooking by herself. no need to invite anybody else for the vibe.
Omg! I would love a video about pepper. The different corns, the techniques…
Ha ha! I actually thought about what it would be like to make this with Sichuan peppercorns. I love their floral and earthy character but I'm not sure it would work.
Molly you made the impossible mission of making a non-traditional carbonara extremely appealing to an Italian. Will 100% try
loving all the new cooking vids lately Molly thanks!
I LOVE a Molly Baz pasta recipe. I always make the rigatoni ala vodka, pasta al limone, and my absolute favorite meal ever: BROC BOLO. Can't wait to make this one too
Somebody get Molly a clapperboard 🎬 or a bookmark. 🔖
I love that you explain why you do what you do. I’m a huge fan.
Love all the cooking tips Molly! So helpful!
Molly been loving your videos!!! and recipes are gorge
regarding pasta shapes... I AGREE WITH MOLLY! took words out of my brain
Spanish cook approves this combo. Sick Molly!
omg I'm so glad this came up on my recommends. I'm so happy you have your own Channel!!
I love her so much!!
Molly! Didn't see when your channel started, but the youtube algorithm finally recommended one of your videos so I can subscribe. Cool to see you have your own channel now.
Nice recipe. I'll try it out.
Wow!! Just discovered this channel tonight. I LOVE YOUR ATTITUDE. Fully cooked rigas for the WIN!
I have just bought your book last week and this was the first dish I have made! It will definitely be part of the rotation 😊
This is happiness ...crispy bits
What a great recipe! Hope this channel takes off. Recipes are great and Molly is well 🔥
These are so chill and calming. Thanks.
Haha! Found you again. So happy your back on the tube Molly "I'm right. fight me " Baz. Outstanding graphics on the videos. Excellent Kitchen aesthetic. I'm instantly devoted.
I just want to be invited to whatever Molly has going on at her house! Looks like too much fun!! ❤❤❤❤❤
Hello dear
How’s your day going today my friend?
Yeah, the Baz is back. Luv it.
My favorite pasta shape lately is campanelle, which are like flat noodles rolled into a cone shape. The loosely wrapped cone can capture smaller bits in between the wraps, and larger chunks in the center, plus plenty of sauce.
Whoa - so pretty with the fluted edge! Never seen it before.
Glad your back Molly!
Yay!!! chorizo... thank you molly !
I love the format of these vids so much :)
on point live camera direction, and - great idea with the chickpeas
lotta fatty shit goin on in there..
nice to see you again, thanks
"My bits be crispy" 🤣 We've missed you Molly. 💕
Molly Baz, you're a daredevil.... *subscribed*
Molly is adorable
finally someone said it about al dente!!!!!
I don't like chickpeas but I feel like I could replace with a white bean and it would still be delicious! Looks good Molly!!
ayyy finalement!
Molly you have been missed very much, glad you have your own channel now
You had me at chickpea and chorizo.
Note to self: always have 8 boxes of kosher salt on hand.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Diamond Crystal goals.
There's many kinds of chorizo in Spain and Portugal. Cured, fresh, smoked, spicy, mild, made out of different kinds of pork (the Iberian kind is considered the best, and very different from regular pork) or game, with different mixes of spice...Chorizo is any sausage with paprika and garlic. And all of the Latinamerican versions are evolutions of it, with their own take
That looks incredible 😻
Thank you for talking about the al dente bs!
Hello dear
How’s your day going today my friend?
My favourite - or at least, the one I cook most at home - Molly Baz dish from BA was a tomato-based sauce that used pasta water!
There is also Argentine Chorizo, which is a middleground between Italian sausage and Spanish chorizo - check it out!
That sounds wonderful. I have never seen it available in the US, unfortunately. 🥲
made this tonight!!!! it’s delish
Geeezzz Molly, you're gonna make me fatt...er. 🤣 Looking forward to making this sinful, delectable dish 😋
Dear Molly,
Thank you very much for bringing us this channel! You have a such an entertaining and yet highly informative style and I really like the twist that you bring into your recipes! We are looking forward to upcoming content :)
P.S.: This is such a sleek and elegant knife that you use - could you tell me who the manufacturer is? Thanks in advance :)
I am so making this!
Yesss! Let's hear it for team fusilli! And let's not forget that "Fusilli Jerry" is a S Tier Seinfeld episode :P
I’ve also decided al dente is overrated! Glad to hear I’m not the only one.
Hey Molly, love your pepper grinder!! Can I get one in Canada?
Love how Molly’s friends just come in and out of her vids. It’s like her house is a clubhouse.
12:51 join the club
Yum
mollllllyyyyyyysssss bbbbbaaaaacccccckkkkkkkk!!!!!!!!!!!
NEW HIT THE KITCH NEW HIT THE KITCH GUYS WOWOWOWOWOW
I want to see your great Jones Dutch ovens make an appearance 🌟💙love your videos!!
Hello dear
How’s your day going today my friend?
Dude, I started making this back in college. But with cheese, noodles and beer. This is a bougie version of my cheesy noodles and beer. 🤓
I love Molly’s unapologetic opinion on food and breaks all the rules! Fuck tradition. Delicious = Delicious!
I love penne. When the sauce gets in the penne and when i bite on it and it bursts in my mouth release the sauce, i love that feel.
DECLAN! This makes me miss the podcast!
Made this a few days ago...it was fine. Love your book... :)
her salt stash is my dream
The woman That changed my life by introducing me to the unicorn pepper mill has upgraded to the pepper cannon which I kickstarted. Best pepper grinder out there! I wonder if matty mathesons grinder is good?
This looks and sounds like an amazing flavour profile that I must try!
I wonder if the aquafaba could be used instead of the egg white to push the dish even further.
Big big tuna fan … and the pasta looks damn goood
A cupboard full of boxes of salt? Very on brand for Molly. 😆
Start selling those aprons, I'd buy a few. Perfect gift (along with your cookbook.)
She’s been selling these aprons for a few years!
They're available here! -> www.shopmollybaz.com
Just discovered you’re back on the TH-cams! Missed ya Molly!
Hear me out: Pasta Wars
Molly Baz vs penne
Carla Lalli Music vs angel hair
I strongly agree with Carla.
There is Colombian chorizo 😂and really many other countries chorizos. I welcome her to try them all.
Hi Molly!!!
Cooked pasta has less starch (26%) than rice (29%). Only potatoes and corn have less (18%). All much lower than bread (40-44%) and instant ramen noodles (56%) and Rice Krispies (72%).
Thank you Molly I made this and it rocked!! Although I think I fucked up the emulsion part
Molly I must hear your opinion on Radiatori pasta.
God I love hit the kitch
What pepper grinder is that Molly?
“You wanna see how crispy my bits are?!” -me flirting
Definitely gunna make this. Never knew about Spanish chorizo. Also that pepper grinder looks awesome. Got a link?
I believe that's from Mannkitchen and it costs $$$
I heard some of the BA chefs rec the Unicorn grinder and I absolutely love it, very high pepp:turn ratio
@@lindsaydarkins3354 I have a Unicorn and I love it!
Thats the og chorizo. Also she is incorrect, there are lots of different type of chorizos in spain alone, including raw meat ones.
radiatore is the ultimate sauce holding pasta. dont think it would work so much for this dish though too delicate I fear.
Pasta & chickpeas together = CARBonara 😂
Which pepper mill is that?
where i can get that pepper mill?
Girl. Made a version of your bolognese and I used RIGATONI cuz I heard your voice in my head. No Penne. Lol.
thank you for saying penne sucks! there are more shapes and sizes of pasta then penne. But love goat cheese
Hello dear
How’s your day going today my friend?
PEPPER CANNON!!!!
Not Molly with 10 Diamond Crystal boxes 😂
Can someone tag me where to get that pepper grinder please?
plz show us your kitch and what is in each cabinetttt plz
Did you used to cook in restaurants?
5:07 Lolll how much salt is in that shelf😂
Does anybody (or Molly if you are here) know what make and model this range is?
Range?
@@miguelteirlinck6942 Stove Range
I heard it here first!
I wonder how this would be with just Italian sausage
What’s the best way to reheat a Carbonara? I’m just one person & I always make too much. 😢
Hello dear
How’s your day going today my friend?
0:00
I tried, but failed, not enough sauce, did the pasta water, cheesy mix, pasta water etc, but just didn't get the seamless sauce ☹️
5:07 Would not be complete without the Molly Baz stockpile of salt