Shrimp Cocktail | Hit The Kitch with Molly Baz

[@mollybaz]

who’s gonna be the next proud owner of my microplane????? www.ebay.com/itm/354483637070

[@TrippyPCubensis424]

It’s at like $122 currently 😂 💵

[@jongeo]

@@TrippyPCubensis424 $153

[@alyssasofield501]

Dead😂😂😂

[@Joshadowolf]

🛩️🌎

[@Tafson.]

$300 6 hours in. There some weirdos bidding.,

[@Italonino]

I'm now thoroughly convinced, leaving Bon Appetit has been Molly's best move. Not only are these videos educational (never did an ice bath for shrimp), she's also more relaxed and confident. I'm making the cocktail dip with Balkan yogurt.

[@csabo1725]

It was everyone's best move. Get woke go broke. Apparently only Chris doesn't want to be earning a living at home with his "family(?)". It seems the only requirement to work there now is multiple felony convictions or having your penis taped to your anus all day. The should consider a name change from Bon Appetit to Fuck You Sohla.

[@valarya]

I feel like anyone who has ever made shrimp cocktail throws the shrimp in an ice bath to stop cooking. BUT, I agree with you that her videos are educational, relaxed, and awesome!!

[@Italonino]

@@valarya Not a shellfish guy, I enjoy fishing for my seafood. When I'm in Montreal I always go for the cedar planked Arctic Char - although climate change will probably force it into extinction, like the polar bear. Hudson's Bay is getting warmer.

[@jojojaykay]

And she still looks super hot too

[@charlie6923]

I like that you've started providing captions for the commentary of the other people in the room. It kind of feels like that's half the fun of these videos, and I don't want to miss out

[@davekragness269]

I've seen people move the poached shrimp to a plastic zipper bag and then put the bag in the ice bath (air removed) to chill them. This way the water doesn't wash off any seasonings you may have used...like Old Bay or some Cajun Seasoning...etc.

[@jcthompson7666]

Molly, I’ve been following you since your early BA videos days. Your Pasta al Limone and Rigatoni With Easy Vodka sauce are still favorites. So I luv how you reinterpret classics. But can we talk about your on-camera outfits. Damn! Your aprons coordination to whatever you’re wearing is perfect. And yes, I own one in purple but now I want to buy more.

[@Paylala]

Molly can you do a monthly or bi-monthly cocktail episode where you spice things up and create or test out cocktails using your favorite spirit bases and mixtures. We can call it Mixology Moment (Mome) w/ Molly... and you can give us a few recipes or improvised cocktails and serve to your friends. Doesn't have to be a strict recipe more like a fun experiment episode/test and taste. And then suggest recipes they'd go good with or how you'd pair them? You're kinda a pasta queen and pasta is great with booze or after booze... so throw us a few drink recipes I feel like you'd be good at it. Also, I'm not trying to turn you into a booze channel, I just think your new setup and vibe lends itself to a cocktail seg every once in a while.

[@jayg6138]

Diffusion is how the salt and sugar will leave 😅 Love this recipe so much! ❤

[@earlgreyknits1178]

First, I freaking love you. Second, I own your book / am extremely excited to look though it and get inspo and riff off your creations. That being said, I LOVE that you've accompanied your book recipes with KZbin videos. I adore the food you make but I think what really draws me to you, or your epodes from Bone Apple Tea, is your personality which does come though in your book but is so lovely to see in video form. Long story short, keep up the good work. You kick ass!

[@XusernamegoeshereX]

I made this cocktail sauce for New Year's Eve, we had leftover, and eventually ran out of shrimp. It is good on so many things! Roasted potatoes especially but we've slathered it on steak too

[@dree2228]

so happy to see your name again after the big implosion, you saved me around this time in 2018-19! commenting for the algorithm 👏

[@beckyedmonds4078]

oh you weren't kidding about the microplane on ebay

[@mollybaz]

oh no i wasn’t!!!! 😂

[@curlyb]

You say "horsh-raddish" and I'm still in love hahaha. Looking forward to making this recipe!

[@lunaspook4370]

can't believe i only just now found your channel! love you queen!

[@jasonsmith-bm1sv]

Molly!! I haven't seen you in forever. I was wondering what happened to you. You were always my favorite over at your other job! Its good to see you again.

[@geogent6655]

Deveining the shrimp with the 8 out of 10 cats timer music... Brilliant! Have you had Louisiana style pickled shrimp? You must...🤪👍👍👍

[@kkomadina]

I kind of winged my own poached shrimp at Christmas and what I did was poach them while I’m salty water and made an equally salty ice bath to shock them after, this preventing any salt loss. I then cleaned the poop after and gave them a little rinse in salty water and they were 👩‍🍳💋

[@mollie_b]

I love how they’re talking about the serving size of shrimp cocktail and she says “they’re should be 8” and I’m like hell yeah I would eat 8 shrimp! Then says for a table of 4…. Yikes

[@MattTee1975]

Certainly didn't expect an F, Marry, Kill involving seafood this morning.

[@szubal]

Molly is a rockstar ... :)

[@brendanhoffmann8402]

One good thing about Xmas is there's always leftover seafood at my house! I always make a Laksa on boxing day using lobster as the base for stock and add shrimp last. I have plenty of leftover shrimp in the freezer for new years now... about 800 grams of raw frozen deveined prawn tails. They're only mediums though but still really tasty when cooked from frozen. OMG! The last time I tried to cut an onion that way I sliced my finger open! I don't trust myself with a knife! I only cut downwards from now on!

[@moorenicola6264]

Ok good for you but this comes across as very entitled when others can't afford to put the heat or electricity on let alone feed themselves. A little sensitivity maybe?

[@brendanhoffmann8402]

@@moorenicola6264 I live in Australia and the Chinese stopped importing Australian lobster so the price got really cheap. I haven't had it 10 years previous to that...

[@PreppyHorror]

I love shrimp cocktails, I’m gonna have to try the white sauce.

[@92Nils]

Gotta love Molly :) Great Recipe & Content

[@TrippyPCubensis424]

These look stupid easy to make yet delicious! I also don’t know how I feel about sharing my shrimp cocktail 😂 I’d wanna eat all those 🦐 on my own!

[@csabo1725]

Looks easier than it is. You have to boil water first.

[@bocktopus8993]

I can't stand seafood but love Molly ❤️

[@skybloom1381]

Oh hey Mollz. Nice vid! Love your content ◡̈

[@troubiemakie]

I LOVE THAT TOP

[@Rajan-sz5il]

Love this channel ❤

[@sh-nd4cs]

The water-bath sound effect😅

[@ethantan5820]

when she regales the time she made a fondue jungle juice

[@ninaricceri9564]

I stopped eating seafood about a year ago but I watched the whole vid!!! (minus the deveining - ngl)

[@swatty7iron]

Add a little Salt & Pep... 🥰

[@miketheonly9996]

Are the shrimp poached from room temp or cold out of the fridge?

[@annemarieboyd5836]

Where is this cutting board from? LOVE

[@Kammm2020]

This is making my all-time New Year's Eve recipe book compile for the kids.... and a two-dip montage of red (regular cocktail) and (trying that) white, of course. Is wasabi (green stuff) paste as good or recommended in case I can't find horseradish? Thanks, always a fan.

[@XusernamegoeshereX]

I made this white version and we also had the classic red. Dipping back and forth between the two sauces was the move! So good

[@letarogers6380]

I wouldn’t call the contents of a shrimp’s very simple intestinal tract “poop.” They just eat plankton.

[@csabo1725]

A cow processes only grass through four stomachs but I still wouldn't let one shit in my mouth

[@Bxr12]

@@csabo1725 omg that made me laugh 😂

[@kimbarudd]

OMG...$360 for a used Microplane?? I get it...we all missed you, but holy lemon zest...it is for a great cause though.

[@joeymailloux3741]

WHAT IS THE BEAT AT THE BEGINNING I NEED IT

[@Frandaman84]

Is Hunzi still doing stuff? Love Molly love the last name. Miss the BA but it me marches forward..

[@joerecoveryjoerecovery5781]

Chessbro said to me today, "Hot take, I don't like shrimp. It's not what it should be. Weird sweet flavor. Chicken's better." What the fuck is that?

[@jongeo]

Currently $150

[@rerolley]

Now over $300

[@sabrinaferrer3303]

currently $260

[@zchbddy90]

I want to be best friends with Molly. Everyone needs a gay best friend ❤

[@csabo1725]

You have a choice. A fly's dirty nasty feet walking on your cutting board for a few seconds or, the entire contents of his bowls and body stuck to your cutting board for a whole meal prep plus all the crusty dead fly parts from your filthy fly swatter.

[@jessie551]

Right? I physically recoiled at that. 🤢

[@kindabluejazz]

Millions of little mites are crawling all over your face and hands right now. You are also breathing in and swallowing bug feces floating in the air, as well as farts and skin flakes from everyone else in the room with you. Get over it.

[@Bxr12]

Very ballsy to leave the fly swatting incident in the cut 😂

[@TheTallestGnome]

Literal 1st

[@csabo1725]

Literally irrelevant

[@ebrussell8]

That is the single dumbest way to devain shrimp. Peel it; use a boning knife. You've never worked in a restaurant? Goodness! Just poach them two minutes then.

[@rerolley]

According to her Wikipedia page, she worked as a line cook in restaurants in Boston and New York City from 2008 to 2014.

[@roylambert6648]

I’m a believer that videos should model how to,conduct oneself in the kitchen. I was shocked to see Molly taste the sauce and then immediately use the spoon to mix the sauce. No use of a different spoon or cleaning it between her mouth and the bowl. Very disappointing.

[@lillianperiut5174]

omg ridiculous comment...

[@vail4639]

100% on FMK 🦪