Haha I don’t think having an opinion is being “self-righteous” but yes I feel passionately about this particular topic. If they work for you and your cooking style, do not let me stop you!
I bought a pair of those Rösle tongs almost 10 years ago when I was working at Sur La Table and got an employee discount. I still have them and I can never use another pair of tongs - they're well worth the price.
I like to add a half of a chopped sweet red pepper and a chopped shallot. I soften the peppers and shallots in butter and then add the corn and finish the dish. Your guests will love it.
Just this weekend I was pondering “what would Alison Roman do with a pork chop?” And as if from my mouth to Her ears, today she tells us exactly what she would do with a pork chop (with bonus cabbage content!). Very excited for this one
Maybe I missed the tomato onion salad with salsa verde in the post?! Or should I just refer to the video for this? Everything looks amazinggggg!! Can’t wait to make the corn on corn!
Where did you film the cooking portion of this amazing video? I was not only drooling over the food but the built in wood fired pizza oven behind you was sublimely delicious.
This is perfection. Love that you gave us the order in which to make everything. I’m doing this meal for the third time and I know it won’t be my last this summer. Thank you thank you!!
Haha I don’t think having an opinion is being “self-righteous” but yes I feel passionately about this particular topic. If they work for you and your cooking style, do not let me stop you!
I probably would, but don’t worry, I’m probably not coming over any time soon lol (your tongs are safe!!)
I bought a pair of those Rösle tongs almost 10 years ago when I was working at Sur La Table and got an employee discount. I still have them and I can never use another pair of tongs - they're well worth the price.
oh my kids would love corn on corn!
EVERYONE loves corn on corn
No need for a hood? Or how do you feel not having one?
The induction has little vents that pop up and act as a sort of “hood,” but I’ve never had one in any of my apartments….and it’s been fine!
I will say I use my rubber tip tongs for their only real use—to grab things from the highest shelves
Re: The corn on corn recipe:
I like to add a half of a chopped sweet red pepper and a chopped shallot. I soften the peppers and shallots in butter and then add the corn and finish the dish. Your guests will love it.
"Rubber-tipped tongs. Why?"
Do you don't tear up lettuce when you make salad!!!
Metal tongs work just fine!
Fine, but what is bad about rubber tipped?
I find them to be flimsy and I feel like I get a less good grip on things.
I use my hands for salad!
Just this weekend I was pondering “what would Alison Roman do with a pork chop?” And as if from my mouth to Her ears, today she tells us exactly what she would do with a pork chop (with bonus cabbage content!). Very excited for this one
Maybe I missed the tomato onion salad with salsa verde in the post?! Or should I just refer to the video for this? Everything looks amazinggggg!! Can’t wait to make the corn on corn!
Ok so there is something funny about seasoning pork with Kosher salt. Something traif about that. 😋🤣
lol 😅
Where did you film the cooking portion of this amazing video? I was not only drooling over the food but the built in wood fired pizza oven behind you was sublimely delicious.
My kitchen in upstate New York!
Hi Alison! Where is the salsa verde recipe ?
Any substitution recommendations for those of us who don’t eat pork? Sub ribeye perhaps?
You can def substitute any meat for the pork- salsa verde recipe is in the video, sort of a non-recipe recipe!
Thank you!!!!
Cooked the pork, corn on corn and cabbage last night and it was excellent (served bananas forester-ish from Sweet Enough for dessert).
Next time I’ll double the capers and garlic as it was so good on every bite.
Finally, my wife bought me a Lail mug (per your rec) for Father’s Day and it is now my favorite mug of all time. So, thanks for that!
My local farmer just sold me a 2” thick beautiful monster of a pork chop and I’m not going to lie, it’s intimidating.
This is perfection. Love that you gave us the order in which to make everything. I’m doing this meal for the third time and I know it won’t be my last this summer. Thank you thank you!!