Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
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.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
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.
Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Digital influencer Justine Ezarik (iJustine) is back. After covering the world of wearable tech last season, iJustine is expanding her coverage this year by profiling the hottest tech trends across the country.
A 12 episode documentary series following 5 startup companies competing in the 2013 San Francisco TechCrunch Disrupt Startup Battlefield as they fine tune their products and eventually present in front of a panel of judges in hopes of winning $50,000 in funding.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
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.
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.”
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Part 2: Tired of watery flaccid mass market bacon? You can make it yourself at home, it may take a while in your fridge but ...
it's certainly worth it. Next the rinse, and drying it for smoking.
For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Tags:How to Make Bacon,bacon,breakfast,home made,Le Gourmet TV,LeGourmetTV,pork,smoke
Grab video code:
Seven days later and our bacon, and we can call it bacon at this point because the pork bellies have now cured in that salt-sugar mixture, and over the course of seven days, everyday I would just kind of flip it over, and that's just to make sure that all this moisture that's inside the bag, that came out of the pork. So that's all the water that was pushed out of the cells by the salt, and you want to make sure that this cure gets all over. And so that's everyday flipping and making sure that you are moving the moisture around and moving the liquid around.
This is cured bacon essentially and I'm going to take it a step farther and smoke it, but you don't have to. So, you could at this point do the same as I'm going to do here, pull it out of the brine and give it a good rinse under a tap, cold water just to wash all of that brine and sugar and salt off the outside of the pork, or bacon at this point.
If you are not going to smoke it, you can go ahead and cut the skin off the outside, portion it into meal size portions and then seal it and freeze it. Even though it's cured you still have to refrigerate this and it's only going to last so long in your refrigerator. So it's best to freeze which you are not going to use right away. And cook it just like you would cook bacon from the supermarket. But because I'm going to smoke it, I'm going to rinse all of the pieces just like I rinse this one, I'm going to place them on a rack and then I'm going to put this in the fridge for 12-24 hours; in my case, probably 24 hours.
What you want to do is, have it dry out and something called the pellicule, which is a French word for skin or film or small skin, is going to form on the outside. And this just helps it when you take it to the next step and smoke it, it's something for the smoke to stick to and it really improves your flavor in the end. So, I'm just going to rinse the rest of these, thrown them back in the fridge, and then tomorrow we are going to smoke them.