@@jenniferburgess7668 I have seen too many young people's minds affected by cannabis. I think it is just too serious to play around with. I think it has a worse effect on people's minds than anything else I know. Young people today have so much to cope with, so many temptations. I would hate to be growing up now; I don't think I'd make a very good job of it if I were growing up now. I have great compassion on young people who have to deal with so much.
Any ideas or even episodes dedicated to doing something with (tinned) lightly smoked salmon? As a fellow lover of pantry items, I’d love to see how to use varied tinned fish more often. 🐟💕
So happy to have home videos again...but am I the only one who is somehow missing the old vibe/editing? The production quality/setting is beautiful to be sure, but I just loved the older ones!
I know how you feel - I enjoy the cooking & Alison's chat but it just isn't as good as the original. The editing was quirky & very funny also the back & forth banterwith David was great.
YAY!!!!! TWO HOME MOVIES IN A ROW AND ITS A FREAKING ROAST CHICKEN!!!!!! Your Spring Chicken Dinner video was something I made over and over again in 2021 and it has inspired me so much. I swear I just KNEW you would do it again soon!❣️ Alison I love you and these new home movies so much! You’re a KWEEN chef!!!🫡🧈🍗🌿❣️
You know what... I love this different vibe. I really do. It's deeply peaceful and dare I say, serene? It's just hitting right. Alison seems to have come home to herself in a deeper way.
I love the new vibe of these videos! It makes me feel like I’m French, it’s a cozy winter day and Christmas is right around the corner and I have family flying in and I’m prepping a delicious meal for them. It’s sophisticated and elegant and cozy, and represents where you are in your life right now, and it’s perfect
I roast chicken with vegetables in a similar (but plain) way. But adding anchovy butter and making croutons in the roast chicken drippings completely changes and elevates this preparation and is so easy to do. Typical Alison Roman genius!
Thank you SO much for making your recipes available on your website. So many chefs who have books out post videos of their recipes, but when I try to find the recipe online, I have to buy their book to get a printed version. I really appreciate your website making these delicious recipes available. BTW, the chicken looks amazing. I have never cooked with anchovies, but I sure do plan to start.
I know people hate change but keep going, Alison! This is elevated but still you, and I am LOVING the embracing of a modern day Nigella Bites! This is how I envisioned your TV show should be. I know that’s a hard topic for you; hopefully you take my words as a compliment. Just know that so many of us love you and are cheering you on through every iteration of your career. ❤
Really miss how the previous episodes seem more down to earth and cooking with your friend. This new stuff gives me the vibes of traditional TV cooking shows. The main reason I don’t watch Ramsey, Nigella, Flay or anything on TV.
Unlike the thousand people that are sh*ting on the new vibe of these videos, I think it’s refreshing! I love that Home Movies is growing and maturing - it only feels natural as we sit and watch you blossom as a person! We all evolve.
i've been YEARNING for this recipe to get its home movies moment!!!! i've made it three times now since finding it, i'm constantly resisting the urge to make it every single weekend, and she's never failed me. i usually make a nice little green salad with apples, walnuts, and raspberry vinaigrette (the early 2000s are having a resurgence right????? it's fine) but next time i am trying this mustardy salad! soooooooo good, definitely last meal status.
love your intelligent richly fatty and acidic combos with thoughtful carbs, very modern north American cuisine contribution while keeping it simple and attractive 💪🏼👑
I’m Italian and I used to hate anchovies until my mum made me try them this way: a long type fresh tomato, cut in a half, great quality anchovy on the top, fresh oregano. That’s it.
As a woman line cook, I am absolutely obsessed with you. Cooking professionally as a lady can be super intimidating, but you’re the epitome of confident, independent, and sheik. I will forever look up to you.
Alison, I have so enjoyed your recipes/videos, thank you. I made this chicken. My 2¢: I typically follow a recipe as written, then veer away the second attempt. But, I'm now adamant on using what's in my kitchen. FULL DISCLOSURE: I save everything possible for the fridge/freezer. I salt/peppered the chicken, stuffed it with lemon peels, dried herbs: dill, marjoram, thyme and oregano. I used 6, on the large size, salt brined anchovies, I made up the difference by grating some bottarga, grated garlic, and used some of the anchovy salt, AND more salt/pepper. I was short on room temp butter, (FYI, I always keep some butter on my counter, FDA be damned, I've never gotten sick.) I melt the butter, let it cool before the add ins. It wasn't easy equally spreading on the chicken without falling off. I then put it in the fridge for an hour or so to sort of brine. I used my drawer style 8 quart air fryer, double foil lined, that only goes up to 400°. I cooked it for 25 minutes breast facing down, then I flipped it, covered areas that were browning to quickly then continued cooking for another 35-40 minutes? It cooked perfectly w/ crisp skin and I didn't baste. I used some leftover frozen/thawed bread cut up into cubes for the croutons, delicious. The anchovy butter is yummy and i see using it in different applications. I like to either dry/wet brine turkey and chicken to infuse flavor. I get using butter based as such, for me it is gilding the lily, which I do. Thx again.
English, Dijon and wholegrain all have different functions though and must be in the fridge at all times 😂 (American mustard is not punchy enough to be good, sorry-not-sorry) Also minimum 6 vinegars needed
Having lived in France for 20 years now, I have learnt to carve and leave on the wings and then eat the carcasse on my plate whilst everyone else has the rest. Every French mum I have ever met does this and I promise it is the best. You end up with the best bits of the chicken. I have always stuffed the cavity with stale baguette rubs with lots of garlic, like my French mother-in-law. Can't wait to try your recipe.
I recently bought an actual farmer's chicken carved perfectly. It was yellow and absolutely dry in and outside. And inside the carcass there were heart, liver and the stomach muscle carefully placed. You never find such in grocery store
Not going to lie, the first episode of this new season was a little disorienting - but this episode was absolute, pure, delicious, open fire cosiness. Adore your bitter, buttery and tiny salty fish recipes, Alison. Endless joy watching your videos - though I’m not sure my lad appreciates being accosted every minute to watch how charming you are. Making this tomorrow. Endless thanks for the culinary (and couture) inspiration ❤
Love the new vibe of these videos! Just made your quick ragu tonight (with turkey, not lamb, but still amazing), so this is a great video to view with dinner :). Thanks for being the one to introduce anchovies into my cooking
I am also a sucker for the chicken wings. The ratio of crispy skin to tender meat is perfect. I am also a sucker for chicken hearts and necks because they carmelize so beautifully!
Made this last night for a dinner party...and threw a few dates onto the sheet pan (a la caramelized lemon & date chicken)...it was a huge hit! I made two chickens and am so looking forward to eating my leftovers for the next few days. Unfortunately, the croutons were so good that they did not last past dinner...
So great and I'm definitely going to do this. In answer to your earlier question? Hell yes! I'd love to see more recipes with anchovies. Actually, I have some white, marinated anchovies that I wasn't sure how to use. Butter, radish...sounds like the perfect match.
I made this last night and nestled a huge sliced leek and some quartered lil gold potatoes around and under the chicken as it roasted and wow this is THE chicken recipe of my life now
The new kitchen space and graphics are beautiful! And while I can appreciate the fact that you want to change up the Home Movies format, I must say the amount of shaky handheld shots and quick cuts are a bit jarring & dizzying to watch. Looking forward to seeing how the rest of this "season" develops and hoping that things feel a bit smoother down the road
You do have a point. Alison's work is so evocative of tastes and palate that the fast moving camera panning across the room does make me a little woozy (not in a good way).
I like the new setting but I preferred the light-hearted nature of the old episodes with the guys chipping in...I don't think it works just Alison talking as she's pretty serious.
I loved the early videos in the first apartment because Alison was in control of herself and her work. That went awry a bit in the second apartment and hit its low point when Alison had her fitness trainer as her guest with her behind the cutting board. I felt bad that Alison looked like she had lost control of what she had in her earlier videos. Now, this new location and production is the Alison I was missing. I'm glad she's back.
The episode with her personal trainer was one of my favourites! So funny, including seeing her struggle with relinquishing control of the cooking process to someone else 😂 pretty vulnerable and brave of her to show that to the world. It’s just her. Let her experiment and try things out. We miss the boys yes, but they will have their own growth to do too.
You eat butter!!! lol ❤❤❤ congratulations on the new house, I made this recipe several times, it’s so good. I even Got my friend to eat it and she claims to hate anchovies.
Great episode as always! But…just a suggestion…can we loose the camcorder shots/style/effects😅😅😅? Unless people are ok with it, than I guess it’s fine, but it’s quite dizzying for me. Thanks!! My apologies for the editing team though if it’s a problem in post for next week’s episode thats perhaps already been shot by now.
I had to look away for most of those shots because I genuinely felt I'm having motion sickness. You can do the home diy/cam effect with a lot less shaking and swirling!
They're trying to copy Nigella's videos with the moving camera and blurred, out-of-focus shots. Except, Nigella's production team did it much better ... Alison's videos seem to have two different filming styles merged together, but I think it is deliberate.
See I initially liked her original home videos(the cheerier ones) they felt different enough. But I guess something clicked and suddenly it all felt fake when you take into account the editing and post-production. It felt all artificial as like a key and Peele sketch with the disc jockeys who are completely different off air. Similar to when you found out that Stanley Tucci wasn't just some doting middle aged man who happened to be caught on video talking about food, but is actually a person who made that idea that I had about him, into his only personality that he presented. That it was engineered to get more views. I prefer this more America's Test Kitchen no frills approach. I follow a food personality not because of their personality, but because they can actually teach me something without all the BS. I don't care about the inside jokes the sound effects, the quick editing. It gets in the way of what is important, the food. This Roman is more focused and less burdened by the other stuff that was present in previous iterations.
I previously watched her videos to be entertained and to learn - just as I did a fun bill nye video in grade school. I go to her website to get the facts. Regardless, I’m still here watching the video.
@@AnIllusiveFlorentine I think people want season 1 Alison Roman for the next 15 years and that's just not realistic, she's a person who cooks what she likes and this is her life, on film. I dig the new season, I think it's lovely and informative.
i feel like she has said in another video that she doesn’t like it because you don’t know where the anchovies came from or how old they are, etc- if they were good or bad anchovies. but if that’s all that you had, i’m sure it would work in a pinch
I’m super high rn and this video was uploaded 13hrs ago. I read “Alison Roman makes anchovy butter for 13 hours” and I still clicked it.
I'd watch a 13 hour long Alison video haha.
Hahah I’m super high too
@@jenniferburgess7668 I have seen too many young people's minds affected by cannabis. I think it is just too serious to play around with. I think it has a worse effect on people's minds than anything else I know. Young people today have so much to cope with, so many temptations. I would hate to be growing up now; I don't think I'd make a very good job of it if I were growing up now. I have great compassion on young people who have to deal with so much.
Jesus loves you so so much.
Anchovies: yes, or hell yes?
I don't know why I'm so scared of them, but I am 😆
Respectfully, yes, Chef!
I appreciate the education which is best for cooking vs. Eating 🐟 🐠 🎣 🐡
Anchovies is kind of your signature.. You should partner up with a brand at this point, or make your own
Any ideas or even episodes dedicated to doing something with (tinned) lightly smoked salmon? As a fellow lover of pantry items, I’d love to see how to use varied tinned fish more often. 🐟💕
I relate deeply to this video. Not in terms of Alison’s love of anchovies but my wrist cat scratches of love
I will admit, I miss the banter with the boys, however I am so looking forward to seeing Alison continue to grow. She’s a star 🌟
So happy to have home videos again...but am I the only one who is somehow missing the old vibe/editing? The production quality/setting is beautiful to be sure, but I just loved the older ones!
I know how you feel - I enjoy the cooking & Alison's chat but it just isn't as good as the original. The editing was quirky & very funny also the back & forth banterwith David was great.
Yep, I agree.
I like the new, more relaxed vibe. Feels more grown up
The snow falling in the background with the cozy kitchen setting...LOVE.
Yes the perfect timing for spring time 🤡
@JP-zg7qw I'm in manitoba Canada and it is.....currently snowing
"Endlessly charmed by produce" should be your next t-shirt venture
Clicks *Add to Cart
why?
totally
I would absolutely buy that 😍 🧄 🥬 Also I hope she designs her own anchovy tin and whacks that on a tshirt because I’d absolutely love that too! 🐟
WOULD BUY
I love this woman’s devotion to anchovies
YAY!!!!! TWO HOME MOVIES IN A ROW AND ITS A FREAKING ROAST CHICKEN!!!!!!
Your Spring Chicken Dinner video was something I made over and over again in 2021 and it has inspired me so much. I swear I just KNEW you would do it again soon!❣️
Alison I love you and these new home movies so much! You’re a KWEEN chef!!!🫡🧈🍗🌿❣️
It’s her most underrated video!
You know what... I love this different vibe. I really do. It's deeply peaceful and dare I say, serene? It's just hitting right. Alison seems to have come home to herself in a deeper way.
I love the new vibe of these videos! It makes me feel like I’m French, it’s a cozy winter day and Christmas is right around the corner and I have family flying in and I’m prepping a delicious meal for them. It’s sophisticated and elegant and cozy, and represents where you are in your life right now, and it’s perfect
I love how detailed this is, can I fly in? 😂
I roast chicken with vegetables in a similar (but plain) way. But adding anchovy butter and making croutons in the roast chicken drippings completely changes and elevates this preparation and is so easy to do. Typical Alison Roman genius!
It’s giving Nigella Bites and I’m here for it
She and Nigella are no way alike! Two very different women.
Thank you SO much for making your recipes available on your website. So many chefs who have books out post videos of their recipes, but when I try to find the recipe online, I have to buy their book to get a printed version. I really appreciate your website making these delicious recipes available. BTW, the chicken looks amazing. I have never cooked with anchovies, but I sure do plan to start.
I made this recipe for my boyfriend early on in our relationship. Thanks for helping him fall in love with me. ❤
is it out of one of her books?
@@claraovejero3559pretty sure it’s in dining in!
Awww so sweet, hope you have the best life together.
As a botanist who moved on to become a pastry chef, I adore the way you love plants!
You made me not afraid of anchovies, thank you! I love them now ❤
When she said anchovy and butter on a cracker? That snack changed my mind
I know people hate change but keep going, Alison! This is elevated but still you, and I am LOVING the embracing of a modern day Nigella Bites! This is how I envisioned your TV show should be. I know that’s a hard topic for you; hopefully you take my words as a compliment. Just know that so many of us love you and are cheering you on through every iteration of your career. ❤
That is so freakin lovely xx
im obsessed w her nigella era its GIVING!!! MOTHER IS MOTHERING FR
I’m getting Ina Garten vibes😊😊😊😊
@@PassiveAgressive319 its very nigella bites imo but yes also kind of ina!
@@avantikamohan389 yes! With a hint of Martha too! Lol🤣🤣🤣🤣😍
HEY GIRL! I am so glad you're back I could scream! This looks fucking fantastic, can't wait to make!
“See if I care” makes me smile EVERY time
Really miss how the previous episodes seem more down to earth and cooking with your friend. This new stuff gives me the vibes of traditional TV cooking shows. The main reason I don’t watch Ramsey, Nigella, Flay or anything on TV.
I now see the extent to which anchovies can provide subtle nuance to whatever. Thanks, Alison... great show.
Unlike the thousand people that are sh*ting on the new vibe of these videos, I think it’s refreshing! I love that Home Movies is growing and maturing - it only feels natural as we sit and watch you blossom as a person! We all evolve.
OMG, those sun flowers, move them out of the way 😆
i've been YEARNING for this recipe to get its home movies moment!!!! i've made it three times now since finding it, i'm constantly resisting the urge to make it every single weekend, and she's never failed me. i usually make a nice little green salad with apples, walnuts, and raspberry vinaigrette (the early 2000s are having a resurgence right????? it's fine) but next time i am trying this mustardy salad! soooooooo good, definitely last meal status.
Sounds delicious!!
that is such a 2000's recipe haha
@@jeremyking4148 makes me miss the 1990's!
love your intelligent richly fatty and acidic combos with thoughtful carbs, very modern north American cuisine contribution while keeping it simple and attractive 💪🏼👑
I’m Italian and I used to hate anchovies until my mum made me try them this way: a long type fresh tomato, cut in a half, great quality anchovy on the top, fresh oregano. That’s it.
As a woman line cook, I am absolutely obsessed with you. Cooking professionally as a lady can be super intimidating, but you’re the epitome of confident, independent, and sheik. I will forever look up to you.
Alison, I have so enjoyed your recipes/videos, thank you. I made this chicken. My 2¢: I typically follow a recipe as written, then veer away the second attempt. But, I'm now adamant on using what's in my kitchen. FULL DISCLOSURE: I save everything possible for the fridge/freezer. I salt/peppered the chicken, stuffed it with lemon peels, dried herbs: dill, marjoram, thyme and oregano. I used 6, on the large size, salt brined anchovies, I made up the difference by grating some bottarga, grated garlic, and used some of the anchovy salt, AND more salt/pepper. I was short on room temp butter, (FYI, I always keep some butter on my counter, FDA be damned, I've never gotten sick.) I melt the butter, let it cool before the add ins. It wasn't easy equally spreading on the chicken without falling off. I then put it in the fridge for an hour or so to sort of brine. I used my drawer style 8 quart air fryer, double foil lined, that only goes up to 400°. I cooked it for 25 minutes breast facing down, then I flipped it, covered areas that were browning to quickly then continued cooking for another 35-40 minutes? It cooked perfectly w/ crisp skin and I didn't baste. I used some leftover frozen/thawed bread cut up into cubes for the croutons, delicious. The anchovy butter is yummy and i see using it in different applications. I like to either dry/wet brine turkey and chicken to infuse flavor. I get using butter based as such, for me it is gilding the lily, which I do. Thx again.
I'm looking forward to seeing the seasons change outside the kitchen window :)
I’ve loved watching your videos since the nyt days, thanks for being inspiring. I now put anchovies in my pasta. Ps love your fire place
"I don't like condiments" -Alison
Also Alison: fifty million mustards in the fridge.
yes this is a callout post :p
I was thinking of that lol from HAM PARTY 🎉😂😂
English, Dijon and wholegrain all have different functions though and must be in the fridge at all times 😂 (American mustard is not punchy enough to be good, sorry-not-sorry)
Also minimum 6 vinegars needed
Gorgeous dinner! Chicken looks divine, and the anchovy lesson was great.
Enjoying having Alison back and the “New” show has a nice vibe.
I get it it’s a new season new space and all. But I miss the old funny edits.
DUDE: missed you something fierce! Glad you are back!
Having lived in France for 20 years now, I have learnt to carve and leave on the wings and then eat the carcasse on my plate whilst everyone else has the rest. Every French mum I have ever met does this and I promise it is the best. You end up with the best bits of the chicken. I have always stuffed the cavity with stale baguette rubs with lots of garlic, like my French mother-in-law. Can't wait to try your recipe.
I’m obsessed with the new kitchen!
I literally was going to make your spring chicken recipe for the billionth time today…. Now I’m going to make this instead ❤😊
It feels like all the joy stayed in her Single Girl apartment
I am so making this. That chicken looks INCREDIBLE.
I also enjoy looking at the cross section of produce. And appreciating nature.
You are just as adorable, love the new kichen you deserve it . I learn something new about cooking every time i watch you 😊
Beautiful video. I am certainly making this on Sunday. I will NEVER tell my wife I put Anchovies in this.
anchovy butter is what made me like anchovies!! love this vid
I am anchovy obsessed thanks to Alison
This has been one my favourite roast chicken.
Love, love new vibe, new episodes❤ so refreshing, but still our Alison
I love, love, love this new format.I get to actually get involved in the recipe instead of the crew.
I recently bought an actual farmer's chicken carved perfectly. It was yellow and absolutely dry in and outside. And inside the carcass there were heart, liver and the stomach muscle carefully placed. You never find such in grocery store
So many folks are so critical. Like why? This was lovely and fun and looked delicious. loved it all plus CAT!! I throughly enjoyed every minute
Produce IS cool! Nature! Great video :D
Just finished cooking this, and ohmygawwwd, it’s unreal. Absolutely delicious, Alison E.R. ❤
I made this for Sunday dinner yesterday and it was the best roast chicken I have ever made. Also those croutons were amazing.
Not going to lie, the first episode of this new season was a little disorienting - but this episode was absolute, pure, delicious, open fire cosiness. Adore your bitter, buttery and tiny salty fish recipes, Alison. Endless joy watching your videos - though I’m not sure my lad appreciates being accosted every minute to watch how charming you are. Making this tomorrow. Endless thanks for the culinary (and couture) inspiration ❤
I ran to get more anchovies within minutes of watching, like legit paused and went food shopping as I was out!
Love the new vibe of these videos! Just made your quick ragu tonight (with turkey, not lamb, but still amazing), so this is a great video to view with dinner :). Thanks for being the one to introduce anchovies into my cooking
I am also a sucker for the chicken wings. The ratio of crispy skin to tender meat is perfect. I am also a sucker for chicken hearts and necks because they carmelize so beautifully!
i love watching you cook!!!!
wow wow this new season is SO gorg!!
Love this video and I really like the new format! I'm going to make this dinner soon!
Alison , you are perfect in every way. I love ❤your chicken with the anchovy butter. So wonderful!!
I love the setting and the kitchen. Very pretty
Made this last night for a dinner party...and threw a few dates onto the sheet pan (a la caramelized lemon & date chicken)...it was a huge hit! I made two chickens and am so looking forward to eating my leftovers for the next few days. Unfortunately, the croutons were so good that they did not last past dinner...
So great and I'm definitely going to do this. In answer to your earlier question? Hell yes! I'd love to see more recipes with anchovies. Actually, I have some white, marinated anchovies that I wasn't sure how to use. Butter, radish...sounds like the perfect match.
I made this last night and nestled a huge sliced leek and some quartered lil gold potatoes around and under the chicken as it roasted and wow this is THE chicken recipe of my life now
I like to put the butter under the skin. I find it easier to handle. Love watching your videos! ❤
Will try to cook this now. Looks fabulous.
The new kitchen space and graphics are beautiful! And while I can appreciate the fact that you want to change up the Home Movies format, I must say the amount of shaky handheld shots and quick cuts are a bit jarring & dizzying to watch. Looking forward to seeing how the rest of this "season" develops and hoping that things feel a bit smoother down the road
You do have a point. Alison's work is so evocative of tastes and palate that the fast moving camera panning across the room does make me a little woozy (not in a good way).
Fabulous 🎉 more anchovies please!
I'm experiencing quite a bit of motion sickness from watching. I think less close up shots and less camera movement would help.
Psyched to go anchovy shopping first thing tomorrow 🐟
I like the new setting but I preferred the light-hearted nature of the old episodes with the guys chipping in...I don't think it works just Alison talking as she's pretty serious.
Using a thermometer is also a good way of checking the temperature.
😂 thermometer, lemon squeezer...there's just some kitchen tools Alison will not use, and we will never understand why
I swear I’ve seen her use a thermometer
@@elizabethl5294 same :)
I loved the early videos in the first apartment because Alison was in control of herself and her work. That went awry a bit in the second apartment and hit its low point when Alison had her fitness trainer as her guest with her behind the cutting board. I felt bad that Alison looked like she had lost control of what she had in her earlier videos. Now, this new location and production is the Alison I was missing. I'm glad she's back.
The episode with her personal trainer was one of my favourites! So funny, including seeing her struggle with relinquishing control of the cooking process to someone else 😂 pretty vulnerable and brave of her to show that to the world. It’s just her. Let her experiment and try things out. We miss the boys yes, but they will have their own growth to do too.
a little more mature; a little reserved with some jaunty piano music. I might not feel as excited about it, but recipes still look amazing.
I too am endlessly charmed by produce
loving this installment of Alison's Unhinged Snacking Habits
I'm relatively new to anchovies, and they can be strong, so I like the Cento because the salt kind of masks that flavor.
Interesting 🤔I might try it
You eat butter!!! lol ❤❤❤ congratulations on the new house, I made this recipe several times, it’s so good. I even Got my friend to eat it and she claims to hate anchovies.
I'm still watching, but what a GREAT Tuesday surprise 🎉🎉🎉🎉🎉🎉
“Gives up everything that it used to have. A shell of its former self.” TIL non-escarole is me getting ready for work.
the cat scratches just make her even more of an icon
Great episode as always! But…just a suggestion…can we loose the camcorder shots/style/effects😅😅😅? Unless people are ok with it, than I guess it’s fine, but it’s quite dizzying for me. Thanks!! My apologies for the editing team though if it’s a problem in post for next week’s episode thats perhaps already been shot by now.
Dizzy. Yes.
I had to look away for most of those shots because I genuinely felt I'm having motion sickness. You can do the home diy/cam effect with a lot less shaking and swirling!
They're trying to copy Nigella's videos with the moving camera and blurred, out-of-focus shots. Except, Nigella's production team did it much better ... Alison's videos seem to have two different filming styles merged together, but I think it is deliberate.
Love love LOVE everything about this recipe and the style of the video!
I feel like this is the most Alison Roman video
Loving new video format! I love anchovies too! What kind of mustard and vinegar did you use? Thanks 😊
loved the episode!
So I get that you can't *sell* the shirt with the Cento logo, but do you still have extras and can I barter for one?
I do love you Alison, and I love anchovies but I also miss the BAD GURL CLUB ENERGY instead of this Barefoot Contessa energy
I'm bored & feeling like your personality is less present but the recipes are just as good
See I initially liked her original home videos(the cheerier ones) they felt different enough. But I guess something clicked and suddenly it all felt fake when you take into account the editing and post-production.
It felt all artificial as like a key and Peele sketch with the disc jockeys who are completely different off air.
Similar to when you found out that Stanley Tucci wasn't just some doting middle aged man who happened to be caught on video talking about food, but is actually a person who made that idea that I had about him, into his only personality that he presented. That it was engineered to get more views.
I prefer this more America's Test Kitchen no frills approach. I follow a food personality not because of their personality, but because they can actually teach me something without all the BS.
I don't care about the inside jokes the sound effects, the quick editing. It gets in the way of what is important, the food.
This Roman is more focused and less burdened by the other stuff that was present in previous iterations.
I previously watched her videos to be entertained and to learn - just as I did a fun bill nye video in grade school. I go to her website to get the facts. Regardless, I’m still here watching the video.
@@AnIllusiveFlorentine I think people want season 1 Alison Roman for the next 15 years and that's just not realistic, she's a person who cooks what she likes and this is her life, on film. I dig the new season, I think it's lovely and informative.
Love anchovies. ❤
wow! can't wait to make it!
Love love. Question - and I hope I don’t get laughed off the block. But what about anchovy paste?
i feel like she has said in another video that she doesn’t like it because you don’t know where the anchovies came from or how old they are, etc- if they were good or bad anchovies. but if that’s all that you had, i’m sure it would work in a pinch
In England we have a rather wonderful anchovy paste condiment called Gentlemen's Relish. Luckily, you don't need to be a gentleman to enjoy it
Wow, nature.
That is how I make stock....from the roasting pan to the pot!
Lovvvve this
I cook my chicken usually butterflied in a sheet pan in a toaster oven.
Alison is making a clear bid to be the next Ina Garten.