Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Wake up to your world in 2 minutes.
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.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
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.
Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
Go behind the scenes with some of the biggest digital celebrities to see what life is like when the blogging and tweeting stops.
In this food tutorial learn a simple recipe for making Creole brown roux part 5/5.
Tags:Creole Brown Roux Recipe Part 5/5,chefrobertkhoury,cooking tips,creole brown roux,creole brown roux recipe,creole recipes,How to Cook,how to make creole brown roux
Grab video code:
Trial and error, experiment a little and when you come out with something good, stick with it. Look at that color. We are just about done. That is a nice, dark brown. What I am going to do in about another minute or less which is just about now is, that’s about the color of the soup that I like, the gumbo and the etouffee sauce which will have—etouffee will have tomatoes in it also.
We’ll shut it off. Now, it’s still cooking because it’s so hot but it will also start to cool down the more you stir it. I’m allowing the air to enter into this which helps it cool down a little bit and it will still darken which is okay. I’d like to have it just a little bit darker but I want it to stop.
So, we’ll stand here just for a few more minutes stirring it like this. I don’t want to bore you with this. This stirring here will take about four or five minutes. As I’ve said previously, see at this point if you were making the roux and you had your stock here and your vegetables, you would just take your minced up onions, celery and green pepper and just drop it right into this. This would stop this from cooking any longer and after a few minutes, you would wait because if you would add extremely hot roux like this to a pot of boiling stock, it would just come up and over because this is just way too hot. So, you would add this. The only thing you’d have to do is I like to sauté the garlic a little bit. Not just add it to the roux but the vegetables are okay and there we are. This has stopped cooking at this point and I’ve reached that color. That’s it. We’re all done.