[excited Alvin noises]
March 24, 2021 2:48 PM   Subscribe

 
Alvin's videos have been a real balm this year. The Wellington video would warm any Crouton Petter's heart (I mean, with the understanding that the crouton is going to be eaten).
posted by Lyn Never at 3:14 PM on March 24, 2021


Alvin has such a gentle and engaging on-camera presence. I love his videos.

He's also doing a channel with Andrew Ilnyckyj and Inga Lam: About to Eat
posted by Lexica at 3:23 PM on March 24, 2021 [1 favorite]


I love how he anthropomorphizes the food in the sweetest way.

Also, it's so nice to see unhurried cooking (though this may be taking it to an extreme). I've been watching a lot of cooking shows and I've started to feel bad about long it takes me to cook things. I really like the experience of it -- the smells, the colors, the tactile sensations, the sounds, the magic of it coming together (when it does). It's a wonderfully calming activity for me and watching these videos makes me realize how much pressure I've been putting on myself to speed up.
posted by treepour at 4:01 PM on March 24, 2021 [1 favorite]


48 hour cookies is what happens when you put a CFL in your easy bake oven. Even worse is the LED bulbs, 10 years to cook and you wind up with nothing but spider webs and insect husks.
posted by BrotherCaine at 4:05 PM on March 24, 2021 [6 favorites]


Those are so nice! I'm familiar with Alvin from Tasty, but these videos are entirely different from what he does (did?) there. They're really mellow and enjoyable!
posted by merriment at 4:15 PM on March 24, 2021


I've loved his videos when I've come across them on YouTube and have probably watched a few hours worth straight on relaxing Sunday afternoons.

I'll frequently take on an all day cooking project simply because it's a relaxing all day project. Like a lasagne where I make almost every component myself down to the ricotta (but not the mozzarella itself yet).

Reminds me that I've long wanted to see a show where it takes an entire season to make something like a BLT from scratch. Because you have to raise the pig. Harvest the salt and make sodium nitrate for curing (or grow celery for powder), grow the spices and refine the sugar for the rest of the cure, grow the wheat, grow the lettuce, press oil for the olive oil, raise some chickens for the egg yolks....
posted by mikesch at 4:27 PM on March 24, 2021 [3 favorites]


Someone did exactly that. Now off to you tube to see if I can find it.
posted by Keith Talent at 4:29 PM on March 24, 2021


That reminds me of the children's book Pancakes, Pancakes! by Eric Carle.
posted by any portmanteau in a storm at 4:42 PM on March 24, 2021


This is so charming, thank you!
posted by cali at 4:44 PM on March 24, 2021


Those cheese burgers look amazing but why did he heat the buns before cooking the patties?
posted by piyushnz at 4:47 PM on March 24, 2021


A real-life Bob Belcher? I'm so in. Thanks for posting!
posted by Iris Gambol at 4:55 PM on March 24, 2021


not heating - toasting. the bun is meant to be warm-ish not warm. toasting adds flavor and crunch.
posted by j_curiouser at 5:03 PM on March 24, 2021 [2 favorites]


I want a cheeseburger.
posted by MtDewd at 5:08 PM on March 24, 2021 [1 favorite]


The metal spatula in the non-stick pad was like fingernails on a blackboard to me, I'm afraid. And touching raw meat with your hands really won't kill you.
posted by pipeski at 5:10 PM on March 24, 2021 [3 favorites]


I watched the 100-hour lasagna video the other day and it was so relaxing and inspring. His attitude is so nonchalant and fun -- it feels like hanging out with a friend in the kitchen, rather than being schooled or TLDR'd like some cooking shows. And I totally want to make lasagna with rib meat now.
posted by swift at 7:51 PM on March 24, 2021 [1 favorite]


See also Pancakes for Breakfast by Tomie dePaola.
posted by zippy at 10:06 PM on March 24, 2021


I don't understand how the cookies managed to stay on the top shelf of the fridge for two days.
posted by aniola at 10:14 PM on March 24, 2021 [5 favorites]


Letting cookie dough relax in the fridge for a couple days was a real eye-opener when I was taught to do that a few years ago, almost as game changing as browning the butter. Both are very much worth the time and effort (the effort mainly being in not eating the dough).
posted by theory at 11:46 PM on March 24, 2021 [4 favorites]


for some reason the beef wellington one made me kind of emotional??? It was really beautifully shot and edited!
posted by Panthalassa at 4:45 AM on March 25, 2021 [1 favorite]


I’m definitely going to wrap my head in Saran Wrap next time I cut onions. I love this guy.
posted by waving at 3:41 PM on March 25, 2021


This is very nice. "It tastes like extremely delicious soil." What higher praise can there be.
posted by skynxnex at 1:37 PM on March 26, 2021


I was so uplifted by the Beef Wellington video that I attempted it this weekend. I didn't have one of those lattice cutter thingies, but I did make sure to give gentle pats and waves of encouragement to my little beefwellie.

It turned out pretty awesome for this bumbling amateur chef. Next time I need to find a version without mushrooms (because blech). I was a trooper and I ate the first slice in its entirety. But for the second, I scraped the mushroom bits off.
posted by mephisjo at 4:50 PM on March 28, 2021 [1 favorite]


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