Greetings to My Beautiful Lovelies: A Wine and Food Adventure with Emmy

Emmy welcomes her audience back to another episode, this time sponsored by Bright Cellars, a monthly wine club that matches customers with wines tailored to their taste preferences. To get started, viewers are invited to take a seven question quiz, which will determine the wines they'll receive in their next box. With Bright Cellars, there's no need to visit a store, as the wines will be delivered right to your doorstep. In case of any dissatisfaction with a bottle of wine, the concierge team is available to replace it in the next box.

Emmy expresses her enthusiasm for Bright Cellars not only because of their personalized wine recommendations but also due to the inclusion of informative cards with each bottle. These cards provide detailed information about each wine, which Emmy finds incredibly valuable. She mentions that she has received Supergenre, Mojave Rain, Drosera, Double Century, VanishingAct, and Toliman in her previous boxes, all accompanied by these informative cards.

One of the features that Emmy appreciates is the ability to save these cards for future reference. This way, viewers can keep track of their wine preferences and make informed decisions when it comes to trying new wines or purchasing more bottles in the future. If you're interested in trying Bright Cellars for yourself, there's a special offer available – click on the provided link to receive 50% off your first box of six bottles.

For this month's video, Emmy decided to open a bottle of wine from her Bright Cellars box: Toliman, a 2019 white blend. As she uncorks the bottle and takes a taste, she notes that it has a full-bodied texture with a big mouthfeel, almost like thick syrup. The flavor is slightly sweet, with hints of lemon, which she believes will complement the dish she's preparing today – deep-fried Funyuns.

Emmy begins by explaining her experience with Funyuns. She claims that these little corn onion snacks first appeared in her dream, and upon waking up, she found herself wondering if it was just a dream or if she had actually made them real. This led to the idea of making deep-fried Funyuns a reality.

In the United States, there aren't many onion-flavored snacks available. According to Emmy, this is because sour cream and onion chips are more common. However, Funyuns specifically claim to be onion flavored snacks, which makes them unique. As she begins preparing her recipe – using a peanutoil heated to 375 degrees – Emmy explains that the batter for the onion rings or Funyun rings will come from a book.

The preparation of deep-fried Funyuns involves heating peanut oil in a pan and using a special batter recipe. With a pinch of salt and a few sprinkles of corn-based flavor, Emmy is ready to cook her Funyuns. As she cooks them behind the camera, the aroma fills the air. The result is crispy onion-flavored rings with a super salty taste that initially surprised Emmy but turned out to be just right.

In the end, this episode showcases both the unique offering of Bright Cellars and the creativity of food enthusiasts like Emmy, who can turn their dreams into culinary adventures.

"WEBVTTKind: captionsLanguage: en(light fun music)- Greetings, my beautiful lovelies.It's Emmy and welcome back.Today's video is sponsoredby Bright Cellars,a monthly wine club that matches youwith wines that suit your taste.Take a seven question quizand wines will be matchedto your taste preferences.There's no need even to go to the store.The wines will be deliveredright to your doorstep.And if for any reason,you're not happy with a bottle of wine,the concierge team willreplace it in your next box.So besides getting wines that are tailoredto my taste preferences.What I really like about Bright Cellarsis they include these cards.These cards contain so much informationabout each bottle of wine.I've received Supergenre; Mojave Rain;Drosera (I love that card!)Double Century; VanishingAct; and Toliman.And on the back,it gives you some informationabout the wine as well.So with each box,you can save these cardsfor future reference.If you'd like to try BrightCellars for yourself,click the link down below toreceive 50% off your first boxof six bottles of wine.Big thanks to Bright Cellarsfor their continued supportand for sponsoring this video.So this month's box bothincluded reds and white,and I have Toliman, whichis a 2019 white blend.I think I'm gonna give this one a taste.(cork pops)Cheers.Ooh.It's a pretty full bodied wine.It definitely has a bigmouth feel in texture.It's almost kind of thick.It's not that dry.It's a little bit sweet andit tastes slightly lemony,which I think is gonna go really wellwith what I'm making today. (laughs)Today, I'm gonna bemaking deep fried Funyuns.Now this came to me in a dream.I kid you not.I woke up thinking, did I make that?Or did I dream that?I dreamt these.I dreamt that I was deep frying Funyuns.So I'm here to make thatdream a reality todaybecause what happens whenyou deep fry Funyuns?Funyuns are these littledeep fried corn onion snacksthat I remember the first time I had,I was probably six and itwas just a revelation to me.And I've only had these a handful of timesin my entire life andeach time I'm just kind ofmarveled by them.'Cause they're so funny and odd.And today I'm gonna be deep frying them,because, because. (giggles)So in the UK, there are lotsof onion flavored snacks.So I don't think it's so strange there,but around here in theU.S., you don't see too manyonion flavored specific thingsexcept sour cream and onion chips,but Funyuns arespecifically supposed to beonion flavored snacks.So funny, look.(Funyuns rattling)Look at them, aren't they great?So they look like onion rings.I don't think the packaging haschanged since I was a child.Let's give 'em a taste.(Funyun crunching)Super salty, oh my gosh.Big crunch.Super salty.Gosh!I don't remember them being that salty.A nice kind of corn-basedflavor and lots of onion powder.Apparently I think a lot about food.I even dream about food.So let's go ahead andmake this dream a realityand deep fry some Funyuns.Behind me, I have my peanutoil heating up to 375 degrees.The recipe I'm going tobe using for the batterof the onion rings or Funyun rings,is gonna come from this book,\"The Food Lab\" written by Kenji Lopez-Alt.Love Kenji.All the recipes I've tried,he's never led me astray.Well tested, unconventional methodologyand just great, great food.So I'm gonna be makinghis onion ring recipe.I've never tried this one before,so let's go ahead and try it.So, I've got this booked marked.So this batter is quite interestingbecause it contains vodka.Isn't that interesting?So in a large bowl,we're going to combineour dry ingredients.I have one cup of all purpose flour,half cup of cornstarch.Whisk that a bit.One teaspoon of baking powder.A quarter teaspoon of baking soda.Now we're gonna add ahalf teaspoon of paprika.Whoa.Kosher salt.Kenji doesn't say how much,so I'm gonna do that much.Whisk that together.So in a small bowl,I'm gonna combine a quarter cup of vodkaand three quarters of a cupof a light flavored beer,to that.Now we're gonna combineour wet to our dry.Now we don't wanna overmix this.Kenji says that a few lumps are A-okay.Let's fry some Funyuns. (laughs)Meanwhile, I have a baking traywith some paper underneath.So our oil is just aboutto temperature here.So I'm going to take my Funyuns,dip them into the batter,drip off any excess.And here we go.(Emmy laughs)And immediately they float.Not surprisingly becausethey're already fried.So crazy.And so we're just gonna flip those.I can already feel how crispy they are.Okay.That is beautiful and done.So I'm gonna put that on a rack hereand because I'm not totally insane,let's go ahead and cooksome real onion ringswhile we're at it.Because we have thisbeautiful batter, right?Here we go.Now of course, Kenji hasa tried and true techniqueof actually freezing the onion rings,so you don't get the onion ring worm.You know, when you biteinto the onion ringand half the onion comes out.That is no dice in theKenji Lopez-Alt world.So he recommends freezing the onionsafter you cut them intorings for one hour,and that will break down thekind of cellular membranethat causes the onion ring worm.And then you thaw themout under some warm water.Of course, I did not readthe directions thoroughly.So I don't have the onionrings prepared in that way.But, but he did say themembrane was the culpritto be dreaded onion worm.And so what I did is I wentahead and removed that thinmembrane before, you know, frying.So, we'll see if that solvesthe onion worm problem.These aren't going to be delicious.I can already tell, look at that.I'm so excited!I love onion rings.I love them.I also love French fries though,so it's always a kind of a tossup for me.If they can give me theoption of half French fries,half onion rings, sold.(light music)Alrighty, my beautiful lovelies.My onions are a complete.I have my traditionalonion rings and I also havemy deep fried Funyuns.Itadakimasu!(Funyun crunching)(Emmy chuckles)Huh.It tastes like a lot of breading.I don't even taste the Funyun anymore.The Funyun becomes one withthe breading, which is amazing.Could you hear that big crunch?Light while simultaneously being bigand crunchy and substantial,and not soggy....But what happens is that the Funyun itselfkind of just blends into the batterand it just tastes salty.I don't really taste muchof the onion flavor at all.The batter is crisp.But look, you can't evensee the Funyun anymore.There is an extra bit of akind of crunchy interior,but you don't really tastethe onion-y flavor anymore.It just becomes kind of deep fried batter.Although it does still havedelightful appeal of freshlydeep fried food.I can't taste the Funyun in there.Mhmm.It's like an onion ringwithout the onion. (laughs)All right.Let's try the real deal,which looks amazing.We have a thin enough batterthat we can see the onion inside.It's not so thick and heavy.It looks golden and it's crisp, listen.(onion ring clicking)And I haven't even eaten this.All right, here we go.(onion ring crunching)Delicious.Once again, Kenji does not disappoint.Absolutely delicious.Wonderfully crunchy, not at all soggy.I don't have an onion worm.So you can avoid the onion worm,which is that, whenyou bite into the onionand it kind of worms out.By either using Kenji's techniqueof freezing the onion or removingthat really thintransparent membrane inside,which I have to admit is tedious,but it does prevent thatkind of stringy-likedenuding of the onion ring,which is really kind of bothersome.But this -- delicious!Mm!The onion is sweet.The outside is crunchy.It's all deep fried in oil.It's just delicious.(onion ring crunching)Hits the spot.I think for me, this officiallymeans summer has begun.All righty, my beautiful lovelies.Thanks so much for tuning in.I hope you guys enjoyed that one.I hope you guys learned something.Big thanks to Bright Cellarsfor sponsoring this video.If you'd like to receive50% off your first boxof six bottles of wine,click the link down below.Take the seven questiontest and get started.Thanks again for watching.I hope you guys enjoyed that one.I hope you guys learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe,and I shall see you in the next one.Toodaloo, take care.Bye!(light music)Like I don't wear jewelry,but like, onion ring earrings,I would totally rock.\n"