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.
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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.
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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.
Hi I’m Tom Papoutsis. Today we’re doing we’re doing pork basics. Essentially what we’re going to go over is what you can do with a pork tenderloin. A lot of times in the grocery store you’ll see a pork tenderloin on sale at a very low price but it’s so big and you’re like, what am I going to do with this thing? We’re going to go over that today. Part of it we’ll going to do is we’re going to show you how to cut pork chops, how to make a stuffed pork chop by using this tenderloin and also how to do a pork roast. Some of the things that we’re going to use of course, we’re going to use our cutting board, we’re going to use a good sharp knife and I have gloves that I’m actually going to use so that we don’t cross contaminate, keeps the bacteria when not off of my hands. As far as our cutting board is concerned, safety wise, let’s not use the cutting board for anything else but cutting the pork. Once we cut the pork it goes over to the sink, we’ve washed it, decontaminate it and then we can use it for other things.
So before we begin, I will tell you a little bit about myself. My name’s Tom Papoutsis again, I’m a Firehouse Chef. I’ve been cooking in the Firehouse for approximately 20 years. I’ve been in several competitions, one national competition, I was a finalist in and a lot of times in the Firehouse we try to get things that are on sale because we’re on a shoestring budget. This pork loin is one of those things that we could get that is at a very good price. We can feed a lot of people with for a little bit and come up with some really fantastic meals. So let’s get started with pork basics.