I wholeheartedly believe Alison is at her best just having a chat to the pile of Dill, to mystery figures behind the camera, or to the pop up editing Alison of commentary-yet-to-come. 10/10 love “alone advice”!
Alison-you have gone above and beyond to repair the shortbread recipe typo (the downloadable pdf recipe made for a great replacement). Give yourself some grace!💛
Anchovy answer! At least for me, for maximum melt, I put anchovy and oil in the pan/pot together cold and gradually heat. (Also nice to include garlic and chili at this point) This prevents the anchovy from searing at all and ensures it'll melt. I've not tried it with the sprat style and can totally see why those wouldn't melt.
Oh... she'll be back, I just know it! Well, actually,I HOPE she'll be back (I just know it). I'll just sit here and wait... it couldn't be that long... =] =[ , could it?
Sorry the opening music I'm like what show does it remind me of!! It's the music in the movie with Alec Baldwin and Meryl "It's Complicated" [Great movie btw!]. Looking forward to a recipe video soon too! Enjoyed the chicken breast segment!
She is from California. From what I’ve heard, growing up in or around the valley will make you talk like that. There’s nothing wrong with the way she talks… but maybe there’s something wrong with the way you listen. Just an observation
@@WhiteToothedRat I hope you weren’t directing your comment at me. I was trying to explain to this troll that Alison is from California and that’s how a lot of people talk
Well, honey, we all have our quirks and that's the sort of thing your mum nips in the bid when you're a kid...either way, she's proven herself to be an expert and unpretentious cook (chef!); she's an outstanding, articulate teacher, who showcases her skills in a regular old kitchen - not some $250k outa touch show-off ritzy Tuscan studio with all the bells 'n whistles that most home cooks can't afford....honestly, she's up there with Julia C in terms of her character, reality and talent.
Cheers to a fabulous year Alison! I already miss listening to your advice, but looking forward to a new podcast in February! Rest well so you can fully enjoy the holiday’s, soak in well deserved quiet time and of course your new hubby!
I’ve long been a fan of your cooking videos, but I’m really digging the podcast, Alison. Makes for easy listening while I’m padding around in my kitchen!
When is Home Movies returning?
My question too.
I wholeheartedly believe Alison is at her best just having a chat to the pile of Dill, to mystery figures behind the camera, or to the pop up editing Alison of commentary-yet-to-come. 10/10 love “alone advice”!
Alison-you have gone above and beyond to repair the shortbread recipe typo (the downloadable pdf recipe made for a great replacement). Give yourself some grace!💛
Can we get back to cooking videos now please ??? I LOVE your cooking videos. I watch them weekly on repeat. ❤️
Anchovy answer! At least for me, for maximum melt, I put anchovy and oil in the pan/pot together cold and gradually heat. (Also nice to include garlic and chili at this point) This prevents the anchovy from searing at all and ensures it'll melt. I've not tried it with the sprat style and can totally see why those wouldn't melt.
Oh... she'll be back, I just know it! Well, actually,I HOPE she'll be back (I just know it). I'll just sit here and wait... it couldn't be that long... =] =[ , could it?
Sorry the opening music I'm like what show does it remind me of!! It's the music in the movie with Alec Baldwin and Meryl "It's Complicated" [Great movie btw!]. Looking forward to a recipe video soon too! Enjoyed the chicken breast segment!
Iconic indeed
When are we going to see more videos 🎉😊
Please stop saying “like” . It detracts.
She is from California. From what I’ve heard, growing up in or around the valley will make you talk like that. There’s nothing wrong with the way she talks… but maybe there’s something wrong with the way you listen. Just an observation
Stop hating women
@@WhiteToothedRat I hope you weren’t directing your comment at me. I was trying to explain to this troll that Alison is from California and that’s how a lot of people talk
Well, honey, we all have our quirks and that's the sort of thing your mum nips in the bid when you're a kid...either way, she's proven herself to be an expert and unpretentious cook (chef!); she's an outstanding, articulate teacher, who showcases her skills in a regular old kitchen - not some $250k outa touch show-off ritzy Tuscan studio with all the bells 'n whistles that most home cooks can't afford....honestly, she's up there with Julia C in terms of her character, reality and talent.
I loved John's cruciferous insight.
If your vegetables are flying everywhere when you are chopping you probably need a sharper knife.
Cheers to a fabulous year Alison! I already miss listening to your advice, but looking forward to a new podcast in February! Rest well so you can fully enjoy the holiday’s, soak in well deserved quiet time and of course your new hubby!
I’ve long been a fan of your cooking videos, but I’m really digging the podcast, Alison. Makes for easy listening while I’m padding around in my kitchen!