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.
Speaker: In Chinese cooking we highly recommend a set of wok, but many of you just start cooking, so therefore, any of the skillet that you've got at home which is like 12-14 inches diameter would be fine, but more importantly you have to find a cover that is able to encapsulate the steam from your cooking and we do that quite often in stir fry as well. And cover something like this, but remember that the cover should be at least one-a-half inch down from your skillet. But if you decide to buy wok like this which also is a 12 inch diameter and you need to heat it or to treat it before you are able to use in Chinese cooking, specially these are made of carbon steel.
Of course, there are other wok that made with the Teflon or Caflon or stainless steel, those you do not need to season. But to season it properly as far as the look, after you are done, that would be something of this nature, which is a bluish blackening color. Here's a 12 inch wok that's already been treated and we have the wok cover that complements this particular size, and wok cover as you can see, it goes down at least about half inch to an inch down. So that they encapsulate the steam much better. The other two that we have here is a spatula, and the spatula is designed, so it helps to work along the curvature of the wok, and able to pick up the food of this width, so that you don't have to wind up doing it too many times like so, and sometimes you can turn it by the way.
And the other thing that we have here is the strainer that we could pick up our deep frying product or and when you make a broth, you pick up the bone that is in the bottom here and the other thing that complementary to this strainer is a cooking chopstick. This cooking chopstick can stir as we deep fry or as we are doing the broth and more importantly it helps to push the product into the strainer, therefore you could grab it much better.
Here is a 12 inch flat bottom wok. It's already treated. This is designed for electric stove with a spiral element. So you don't really need the ring. The other wok that I have in here is called the round bottom wok, and is of course slightly bigger, 14 inch diameter, and for us to hold this wok steady, we need to have a ring like this. Let's put that underneath here. As you can see, it holds it, it doesn't tee tot, but more important to remember that, and this ring has another function as to hold the wok up so that we -- the flame of your blue tip of your flame will be hitting the wok. Therefore give you a maximum or better heating source for Chinese cooking.
I want to show you how to hold the cleaver properly and cut some of these products for the Chinese cooking. Some of the products that we are going to do is, carrots, ginger and garlic. I am going to show you how to grip the cleaver properly, so you could cut through properly for the Chinese cooking.
First, hold the cleaver up like that. The thumb and the first finger in contact with the middle of the cleaver, and then the outer finger wrap comfortably around the handle, and have the middle finger, which is this one here, just a little touch on the metal here, and this one that if you did, you are holding the cleaver very steadily. Here is what it looks on the other side, and the other thing there -- the other hand that you not use the cleaver, you form what we call a dragon's claw or cat's claw having all your finger tip toward this palm of your hand.