Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
"Stricly Come Dancing presenter Tess Daly and The Saturdays' Rochelle Humes talk to mums about their experiences of being mum. Whether the daughter of a Rolling Stone, in one of the most famous girl bands the world has ever known, or a parent coping with disability as well as family life, each mother in Being Mum shows that the feelings, challenges and rewards of motherhood are universal no matter the surroundings you find yourself in."
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Shannon Overmiller shows how to make aioli, to garnish your friend green tomatos dish.
Tags:Making Aioli ,monkey see,fried green tomatoes,fried green tomatoes garnish,how to make aioli,monkeysee,shannon overmiller,southern food
Grab video code:
Hello! My name is Shannon Overmiller. I’m the chef of The Majestic in Old Town Alexandria.
I will be preparing for you now garlic aioli, which is basically a garlicy mayonnaise. This is one of the garnishes to the fried green tomatoes. The texture is nice because it balances out the warm fried texture of the tomato with a nice creamy counterpart. It’s a natural dish, it’s a natural flavoring enhancer for a fried item. Any mayonnaise based sauce.
So today to begin, I have a mixer here. I’m going to start with separating 2 yolks, always reserving your whites, for future use. Placing into the mixer, simply separating by either using the 2 shells or even through your fingers. At this step, what you would like to do, is turn the mixer on high, for a period of 10 minutes or almost until fluffy and white. You also want to add in the equivalent of 3 or 4 cloves of garlic finely chopped or minced. This is a stage where you want to beat your eggs and your garlic until fluffy and white, it’s very imperative that you do this.
So at this stage, you have to let the aioli go for 10 minutes, then you will slowly begin to emulsify your olive oil. So once your eggs have reached the fluffy white point in the garlic mixer, this is when you want to start to slowly add your oils, very slowly, because you don’t want the emulsification to break. This process is called emulsification. Start out with your olive oil and you’ll notice I do a slow steady stream of the olive oil, 2 cups olive oil. This is lengthy process, but you have to take your time to do this correctly, or your mixture will break. And you won’t get the mayonnaise consistency that you want. Once you added all your olive oil, then you go in with the canola oil. This is 3 cups of canola oil. Same process, slow emulsification. All together, this process will take you about 15 minutes.
Now as you reach the mayonnaise consistency, what you want to do is season your aioli. We have the garlic inside but we also need to add in the cayenne pepper, a pinch of salt to taste, and your lemon juice for your acid. All of these things vary. There is no exact recipe for this. This has to be the right balance of acid, heat not too hot, but just in the back of your throat, and salt. These are personal preferences, whatever you prefer. The most important thing is that you add the lemon and the salt at the last because at the end, this can break your mixture. So you don’t want to add this to the very end after all of your oils have been emulsified into the mixture. A pinch of cayenne, generous with the salt, approximately 2 teaspoons, plus or minus. Then the juice of 2 lemons approximately. Be careful of the seeds. And that’s aioli.