Emeril Green!

[kint]

Many thanks to irc-goliath for recording and burning these for me, and to phoenixgaia for getting them up on YouTube. If any of my friends are curious, these are my two snippets from the first season of the Emeril Green show. I was excited by the bread one, much less so about the tortilla, but both came out really quite well. Yay for editing!

Comments

[shepherdwolf]

AWWWWWEEEESOOMMMEEEE :D

You are a natural at this stuff! It's like you've been doing it for years. :) You've got a great on-screen presence! Better than Emeril, in fact. A LOT better. For a chef, you're a hell of an actor. :) Nice job!

Also: now I'm hungry. :D Thanks a LOT! :p

[kint]

I thanked you in Jason's LJ, but I'll do so here, too.

Thanks!!

[greenshadows]

Dude, yer famous! And smart and adorable and stuff! :b

Seriously, Tony, good tv presence. I hope you get to do more of this.

[kint]

Me, too, though sadly I think they'll only be back for one more week of filming before I'm off to Rhode Island. While they've been glad to have me, I don't think they'd go out of their way to fly me back or anything :-D

[vlad_badger]

you GLOW on TV hon. i want you to have your own show or something :D

[kint]

Maybe the Food Network people will see me and try and call me up ;-)

[schnee]

That was really neat. ^.^

(And the look that girl gave you when she was introduced to you in the first video.. oh my. :))

[maekern]

Can you blame her? :)

[schnee]

Not at all. :)

[wingywoof]

Is that the bow that Aretha Franklin wore in your icon? O_o

[altivo]

The second proofing creates a finer texture. If you like big bubbles in the bread (and that's fine for some kinds of bread, even expected) then don't do a second proof. If you like a more yeasty or sourdough flavor and finer texture, then double proofing is good.

[kint]

I could be mistaken, but I don't think it's so much the second proof itself so much as it is the folding/punching down that gets the big air bubbles out and redistributes everything. At least, with what I do, even when I want a fairly open crumb I still do at least one fold and another proof if not two. To that end, a slightly wetter dough (and gentler handling) keeps the larger bubbles.

[altivo]

I'm assuming the folding and punching down as part of the additional proof, so we still aren't quite in disagreement. We do a lot of sourdough here and find there's a narrow line between developing flavor and losing that chewy texture you expect. A second proof increases the "sourdough" flavor and aroma, but the acids or something else in the process weakens the gluten at the same time so the bread tends to be more soft and sticky when proofed twice. I think Ed Wood says reproofing eliminates big bubbles, but he still might be referring to the additional folding and kneading as well as the added time.