When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.
Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)
Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!!
I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.
I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!
I love it when you make "non-treify" foods! The diced lemon on meat is a total game changer. My husband went bonkers for this dish. You area goddess, Alison Roman. How dare anybody say one bad thing about you.
I made these tonight for dinner. Scaled it down slightly for volume purposes. Served over polenta. This is my new favorite preparation. The spices are so warm and I love the chili. The real game changer for me is the chopped lemon. The little sour punch it adds is totally different than any short rib I have tasted before and it's awesome! Thanks Alison 100% success wth every recipe I have made
I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!
I made this recipe from "Nothing Fancy" for my husband's birthday this year. It was LITERALLY the best thing I have ever made. Ever, ever, ever. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
you taught me how to make the perfect pie crust and ive been making pies for 3 days straight for my friends, and just cooking in general while i watch your videos. you've ignited a new passion, thanks so much!
One of the things I really enjoy about your videos is that you use so many of the same ingredients that I love. My life changed after Marcella Hazan's books taught me about anchovies. But I LOVE Better Than Bouillon!! I'd love to see them come out with more flavors, like veal broth. I tried their product "Better Than Gravy", but it was not good. Thanks for the wonderful recipes, advice and humorous videos!
This series has been one of the things I look forward to after long days at the hospital. Eager to try your recipes, one day when I find the time, but for now I’ll enjoy this truly smile inducing content. Love the SATC shout out too 😁
Yay for short ribs and these have been served pre-pandemic for friends and family to rave reviews! But, but, where is this week’s A Newsletter and associated Home Movie? I’m addicted and I need my fix!
I always felt so related to Alison and her cooking, her style, her home and her opinions. But watching SATC for the first time 20+ years after the show aired. Wow, that is a big thing to take in. I am SATC fan and watched the show so many times. Now watching it for the 20th time I think......
Ending: You eat first and then share with your crew. Let's get their reactions! Add them as little blips at the end. I think you get what "blips" means!
Alison eating her food after hours of labor is one of my fave parts! ❤️ and that meal is definitely Aidan. Meaty, hearty, home cooked meal. Comforting.
Hi Alison, could you please do a video on a meal prep kinda topic? something you can spend most of your Sunday doing (prepping) and then during the week pull a whole meal in under 20-30min. I’m really looking forward to something like this from you cause it looks like you can plan in it in a sort of way that everything would stay fresh and used (one thing that kills me is when you have to waste food cause you messed up and it went bad) and it’s not gonna look like a one meal thorough out the whole week, which is um ... boring as hell. Please consider! Love your recipes and your attitude towards cooking!
Since discovering this recipe, I haven’t made another short rib recipe. I do mix this up a bit, adding and subtracting things, but no more bottled of red wine. I save that for the glass. 😅
I'm so glad you eat the food at the end, I'm always disappointed if cooks don't...and even talk about the flavors after eating, it's a full circle moment. Closure.
Yeah Short Ribs! 👏 Your audience retention graph in analytics will show you what works best for ending the vids. IMO End Cards appear while tasting. No title card at end, no Like & Sub, just keep engaging your fans till the very end of vid while they see the End Cards and click through to watch more of you. 😀 Eric.
I don't know about Alison, but I use a mixture of baking soda and water to form a loose paste. Let it sit for maybe 15 mins and then use a nonabrasive pad and wash it out in hot water. Usually works for me very well.
1) Congrats on these videos, the newsletter, and everything! It's all such hard work, and you're doing it all so well! 2) How in the Heeeeellll do you clean your Dutch oven after all that action with the short ribs? I have the same one, (except blue, hehe) and I am scared to scrub for fear of removing the finish/enamel coating inside. Any tricks? 3) If I were you, I wouldn't be beneath getting sponsorship from Better than Bouillon! Go for it, girl! If you believe in the product it makes it that much easier. Everyone's gotta pay the bills :)
Had the same issue with my dutch oven but saw on Apartment Therapy you boil the pot with water in it, add a bit of baking soda and scrap off with a wooden spoon. It worked beautifully!
Tuesdays have become my "looking forward to Alison" day. These vids and recipes are amazing, funny, whitty... shall I say more? I shall! ALISON!!! Don't ever stop with this food love affair! Now if I could only figure out which cut of meat are the short ribs here in Spain..... BTW: Aidan definitely was the coolest of Carrie's boyfriends...
Made this yesterday and it was AMAZING. I’m not a huge fan of tomato sauce based rib roast because they it reminds me so much of a post roast and I feel like the meat is too nice to just douse in tomato sauce. but your sauce is soooo light and delicious. Love itttt
Only you could compare a trip to the butcher to taking up pottery! So true though, I love shopping for food/ ingredients for something special I'm making. Its a thing
Made the ribs ! I have made them like you many times this was the best. Just had the left over and they where even better! So I have made the meatballs, potatoe soup, now the ribs. Love the easy simple ,plus clean up easy. As goofy and funny you are the food is seriously good.
Its Wednesday whereas this week's recipe???? 😉 I got your cookbook "nothing fancy" deciding what to cook. Probably the whole chicken in the Dutch oven with dates and lemon. Can I used preserved lemons??
I came by to review and now see how my ribs are somewhat wanting compared to yours. Still, I’m sure I’ll eke out tons of flavour with your recipe. (I love your new kitchen, particularly your sage painted wall - but I do miss this space. The magic of how you utilized your space reminds me a bit of myself in my mini kitchen. I balance a small cutting board on top of the toaster so I’ll have another surface for my phone 😹 . Cheers Alison! Happy summer!
The recipe I use for ribs is to spice and seal the ribs, then add 5 to 7 sliced onions at the bottom of a pressure cook, fry it a bit, add some garlic, then place the ribs. Pressure cook it for some 20 minutes. Most delicious thing, the onions melt and that liquid cooks the ribs.
Totally agree with you re: better than bouillon....I've been making a lot of soups in quarantine and bought that because my little kitchen doesn't have enough storage space for all the cartons of broth. Probably the best quarantine change I made, and I'll never go back 🙃
wow you're here earlier than usual 🤧 i usually wait for the clock to hit 11 pm here in indonesia. Little thing but this actually made me so happy. Alright, Imma watch the video now 🤣
I don't know why it just dawned on me watching your video that putting the short ribs vertically in the pot is such a good hack to get more in there. Duh! I've been leaving some goodness on the table (or off the table?).
When you talked about the bruised garlic, it reminded me of early Its Alive days. Everytime Brad would would talk about allicin, they'd put up a picture of Alison.
Please never leave UA-cam again. I live for Tuesdays.
💕💕AGREED
That is a terrible wish for her. You are wishing that she remains single forever.
We agree. Tuesday’s are always exciting for us when you’re on UA-cam
I missed you yesterday!
The older I get the more I appreciate loving a man who makes good quality furniture. Fabulous recipe btw.
I am ready to rewatch this 5 times and i don’t even eat meat. Alison, you are seriously the best person on internet right now.
Same.
JUSTICE FOR STEVE
Agreed. We're ignoring movie version right?
@@_sootyfoot Yeah, like I don't want to believe that they went to Dubai and did all of that shit
Are we forgetting Steve is a heckish Nice Guy?
Alison, can you do like a basic kitchen equipment 101? Like your most fave items that you can't live without. It would be a nice video to do in between recipes :)
I'll start off: the pepper grinder she's using (Unicorn) is amazing.
Your vibe, your humour, you are the best cooking show host ever! So fun to watch you cook!
Alison! Love the ending. Please never get rid of the part where you taste the dish every end of the videos. I think by this time you're aware that everytime we've finished watching cooking video recipes we always wonder how it tasted like. So yeah, keep doing it!!
The kind of youtube channel you describe is basically Peaceful Cuisine. Very soothing!
I’m screaming!!! I love Better than Bouillon, and I thought I was the only one who licked the spoon after scooping some into a dish. It’s deliciously salty and savory.
Welcome to the Better Than Bullion fandom. We're a wild bunch....😁
Thank you! I couldn’t read the label 😘
Yes! My go to and “secret weapon” is Better than Boullion 👋🏼🇨🇦
I woke up this morning realizing it's Home Movies Tuesday! I will be making this on the weekend. Another fun and informative (and drool worthy) video from the one and only wonderful Alison!
“Pantry” - Madonna. That cracked me up. 😂😂
I love it when you make "non-treify" foods! The diced lemon on meat is a total game changer. My husband went bonkers for this dish. You area goddess, Alison Roman. How dare anybody say one bad thing about you.
I really enjoy when a person takes a bite or two of what they cook. For me it's the icing on the cake!
I made these tonight for dinner. Scaled it down slightly for volume purposes. Served over polenta. This is my new favorite preparation. The spices are so warm and I love the chili. The real game changer for me is the chopped lemon. The little sour punch it adds is totally different than any short rib I have tasted before and it's awesome! Thanks Alison 100% success wth every recipe I have made
Absolutely love you. Your personality adds umami to your cooking. Please stay authentic. Much love.
I made this for Christmas Eve dinner this year and my family now believes that I am in fact a professional chef and have asked me to cook every holiday meal from now on. It's so good it'll commit you to manual labor for the rest of your life!
What a great compliment to AR!
We did this recipe as well for Christmas! It is definitely a winner.
The ending of these videos is perfect, no need to brainstorm Alison!
Agreed. Don't change anything, Alison. It's on point.
Glass of wine?
I made this recipe from "Nothing Fancy" for my husband's birthday this year. It was LITERALLY the best thing I have ever made. Ever, ever, ever. EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
you taught me how to make the perfect pie crust and ive been making pies for 3 days straight for my friends, and just cooking in general while i watch your videos. you've ignited a new passion, thanks so much!
My first watch through, Aiden was my favorite. I’m five episodes away from finishing the series and I’ve seen the light and the light is Harry.
One of the things I really enjoy about your videos is that you use so many of the same ingredients that I love. My life changed after Marcella Hazan's books taught me about anchovies. But I LOVE Better Than Bouillon!! I'd love to see them come out with more flavors, like veal broth. I tried their product "Better Than Gravy", but it was not good. Thanks for the wonderful recipes, advice and humorous videos!
me, a vegetarian, here purely for alison’s commentary: 👁👄👁
Same! 😂
me too, I just couldn't resist
SAME LMAO
Lol same, but vegan 🤣
Same same. I used to think no one could top Nigella Lawson, but Allison has.
This series has been one of the things I look forward to after long days at the hospital. Eager to try your recipes, one day when I find the time, but for now I’ll enjoy this truly smile inducing content. Love the SATC shout out too 😁
Ugh. Aiden was my fav too
Yay for short ribs and these have been served pre-pandemic for friends and family to rave reviews!
But, but, where is this week’s A Newsletter and associated Home Movie? I’m addicted and I need my fix!
OMG “I’m a Carrie with a Miranda rising” you are a gem 💎
This recipe is SO good. The vinegar def cuts the richness of the short ribs which I love. Had a ton of extras - made a ton of short rib tacos from it.
Yummy!
Yummy!
That line in the description / 9:23 about short ribs being like Aidan Shaw is honestly 👩🍳😘👌🏼
alison ily!!!!! when i grow up i wanna be as cool as witty as you
I simply cannot wait to make this recipe :) - This woman makes makes me so happy.
I always felt so related to Alison and her cooking, her style, her home and her opinions. But watching SATC for the first time 20+ years after the show aired. Wow, that is a big thing to take in. I am SATC fan and watched the show so many times. Now watching it for the 20th time I think......
Down-to-Earth cooking with Alison.
I would eat and enjoy ANYTHING that this woman cooked..!
Ending: You eat first and then share with your crew. Let's get their reactions! Add them as little blips at the end. I think you get what "blips" means!
Finally, a recipe cooked in a normal (maybe smaller) kitchen, but most impotently, not sniff a of dreaded celery. I'm going to try this tomorrow x
Alison eating her food after hours of labor is one of my fave parts! ❤️ and that meal is definitely Aidan. Meaty, hearty, home cooked meal. Comforting.
Hi Alison, could you please do a video on a meal prep kinda topic? something you can spend most of your Sunday doing (prepping) and then during the week pull a whole meal in under 20-30min. I’m really looking forward to something like this from you cause it looks like you can plan in it in a sort of way that everything would stay fresh and used (one thing that kills me is when you have to waste food cause you messed up and it went bad) and it’s not gonna look like a one meal thorough out the whole week, which is um ... boring as hell. Please consider! Love your recipes and your attitude towards cooking!
This channel is my Roman empire
Since discovering this recipe, I haven’t made another short rib recipe. I do mix this up a bit, adding and subtracting things, but no more bottled of red wine. I save that for the glass. 😅
I made this couple days ago. It was soooo good: juicy, tender and fall off the bone. Thank you.
I love this kitchen. It's tiny but it looks so real.
i love that you eat it after!! thats what its all about
I'm so glad you eat the food at the end, I'm always disappointed if cooks don't...and even talk about the flavors after eating, it's a full circle moment. Closure.
Who else is re-watching this vid while waiting for the new one?
Me! I wonder if we aren’t getting one today?
Hope everything is ok.
Me!
Only everyone 😁
Today is the 6th time I’ve cooked this recipe ❤ thank youuuuuu
Yeah Short Ribs! 👏 Your audience retention graph in analytics will show you what works best for ending the vids. IMO End Cards appear while tasting. No title card at end, no Like & Sub, just keep engaging your fans till the very end of vid while they see the End Cards and click through to watch more of you. 😀 Eric.
Preach on the Better Than Bouillon!!! Every flavor is GOLD!!!!
I love your recipes, your cooking style,, your delivery and your humor....I am so glad to have discovered you....thank you....
I know I’m not the only one that would like a video of a tour of all your cute plates and kitchen things. 🙂
Carrie would ask for no parsley to be included with the dish.
Carrie is the worst tbh
Because she’s ‘deathly allergic’ 😂
I've been a vegetarian for over 20 years but do I enjoy Alison cook meat, heck yeah!
Aidan is 100% the best boyfriend, this is the right take. This will be my Sunday cooking project, my mouth is watering already
Yay for a new episode! I’ve been loving all the recipes. Your food is amazing and so is your energy!
A) how do you keep the dutch oven so clean? Any special techniques?
B) how about ending the videos w the camera crew also tasting the product?
I don't know about Alison, but I use a mixture of baking soda and water to form a loose paste. Let it sit for maybe 15 mins and then use a nonabrasive pad and wash it out in hot water. Usually works for me very well.
Agree I want to see the crew!!
Will definitely be doing this! I’ve made your tangy braised short ribs from your Passover special a hundred times!
Love that you show us how yummy it tastes...please don't stop!
Bruh, I think I'm fallin' in love with this woman. 😍☺️
Aiden was the perfect guy fr, treated Carrie like a queen.
This is my introduction to your world and right out the gate i adore you!!!!
You need to get out more.
1) Congrats on these videos, the newsletter, and everything! It's all such hard work, and you're doing it all so well!
2) How in the Heeeeellll do you clean your Dutch oven after all that action with the short ribs? I have the same one, (except blue, hehe) and I am scared to scrub for fear of removing the finish/enamel coating inside. Any tricks?
3) If I were you, I wouldn't be beneath getting sponsorship from Better than Bouillon! Go for it, girl! If you believe in the product it makes it that much easier. Everyone's gotta pay the bills :)
Had the same issue with my dutch oven but saw on Apartment Therapy you boil the pot with water in it, add a bit of baking soda and scrap off with a wooden spoon. It worked beautifully!
Tuesdays have become my "looking forward to Alison" day. These vids and recipes are amazing, funny, whitty... shall I say more? I shall! ALISON!!! Don't ever stop with this food love affair! Now if I could only figure out which cut of meat are the short ribs here in Spain..... BTW: Aidan definitely was the coolest of Carrie's boyfriends...
I dig your apartment size stove/oven. Perfect!
Made this yesterday and it was AMAZING. I’m not a huge fan of tomato sauce based rib roast because they it reminds me so much of a post roast and I feel like the meat is too nice to just douse in tomato sauce. but your sauce is soooo light and delicious. Love itttt
This it the UNHhhh of cooking shows. Bravo!
Only you could compare a trip to the butcher to taking up pottery! So true though, I love shopping for food/ ingredients for something special I'm making. Its a thing
Made the ribs ! I have made them like you many times this was the best. Just had the left over and they where even better! So I have made the meatballs, potatoe soup, now the ribs. Love the easy simple ,plus clean up easy. As goofy and funny you are the food is seriously good.
We are loving these videos and learning a lot from them. Please keep them coming!
Please continue to eat your food it’s the highlight! 💛😘
id like to request an alison roman makeup tutorial???? like look at that beautiful glowy skin!!!!
I commented this same thing on a different video 🤣🤣
She has one! Search for Alison Roman skincare routine 😄
I cooked the ribs like this and they were just so very delicious!!? Thank you!!?
i make this when my parents come over. or my in laws. it's a hit that makes me look like a pro which sadly i am not.
bruh, I'm in love with her, she got me after the carbonara!
I totally agree about the "BETTER THAN BOUILLON" brand! I keep the "Roasted Chicken" & the "Garlic" in my fridge. Add them to anything 👍🏼👍🏼👍🏼
My husband and I look forward to your video release on Tuesday. Looking forward to your next !
Blasting heat on the short ribs right now! Cannot wait to try!! I have the books right next to me but oh how I enjoy the videos! Love them!
Watches short rib recipe while eating trail mix. What a life
@@alisoneroman yes! The raisins totally have the same texture as a nice fall off the bone piece of short rib
Its Wednesday whereas this week's recipe???? 😉 I got your cookbook "nothing fancy" deciding what to cook. Probably the whole chicken in the Dutch oven with dates and lemon. Can I used preserved lemons??
I have cooked everything you have made . I love watching you eat at the end.
I came by to review and now see how my ribs are somewhat wanting compared to yours. Still, I’m sure I’ll eke out tons of flavour with your recipe. (I love your new kitchen, particularly your sage painted wall - but I do miss this space. The magic of how you utilized your space reminds me a bit of myself in my mini kitchen. I balance a small cutting board on top of the toaster so I’ll have another surface for my phone 😹 . Cheers Alison! Happy summer!
I love Alison Roman!
You’re so much fun to watch!! Thank you!
The recipe I use for ribs is to spice and seal the ribs, then add 5 to 7 sliced onions at the bottom of a pressure cook, fry it a bit, add some garlic, then place the ribs. Pressure cook it for some 20 minutes. Most delicious thing, the onions melt and that liquid cooks the ribs.
Yum!!! Such fun to watch your videos and then make your dishes!! Thanks!!!
I made your braised short rib once. It was so amazing and tender. ❤️❤️❤️❤️❤️❤️❤️
This sounds so sensual
Totally agree with you re: better than bouillon....I've been making a lot of soups in quarantine and bought that because my little kitchen doesn't have enough storage space for all the cartons of broth. Probably the best quarantine change I made, and I'll never go back 🙃
Where's the new episode?? Looking forward to it!
Every time you watch your video I am very happy
Your nail polish is so iconic! What brand/color do you use?!?
wow you're here earlier than usual 🤧 i usually wait for the clock to hit 11 pm here in indonesia. Little thing but this actually made me so happy. Alright, Imma watch the video now 🤣
Better than Bouillon should sponsor you, I started buying after you mention it and now all my friends use it too. 😮
i just made this today! it was DELISH THANK YOU ALISON ROMANNNN #fan #foodie
grocery store had short ribs on sale that were cut quite thin, still so good!!
This meal and then a big doobie and a cold beer on the patio. Perfect 👌
I don't know why it just dawned on me watching your video that putting the short ribs vertically in the pot is such a good hack to get more in there. Duh! I've been leaving some goodness on the table (or off the table?).
Making Tuesdays something to look forward to!
I love your short ribs recipe. I use it all the time.
Didn't realize you had a book, I went right to Amazon and bought it. Can't wait!
She has two books! Dining In is the second book. I hope she does a third!
@@alisoneroman Hey, perfection takes time! I will happily wait. A hint on the theme? ;)
Eating this right now, just came back to say thanks!!