The Art of Aperitifs: A Taste Adventure with Emmy

Greetings, my beautiful lovelies! It's Emmy and welcome back to today's video, sponsored by Haus. Today, we're going to explore the world of aperitifs, a lovely drink that's been consumed in Europe for years. As you can see, Haus has sent me two bottles, BitterClove and Citrus Flower, which are made by a wife and husband team who have a little farmstead in Sonoma, California. They use ingredients that they grow themselves, including fruits, herbs, and spices.

Isn't it lovely? The bottles are gorgeous, and I'm excited to share them with you all today. Aperitifs have been around for years, and they're traditionally had either before or after a meal. They have slightly lower amounts of alcohol compared to other drinks, and they're flavored with spices, fruits, and herbs. When you order with Haus, the drink comes right to your doorstep, which is a really convenient thing to do during these times of quarantine.

To celebrate this video, the first 100 people to click the link down below will receive 10 dollars off their order and free shipping. Big thanks to Haus for sponsoring this video! Now that we've got our drinks settled, let's get started on today's tasting adventure. I'm going to be trying eggs that I have been preserving for one year. Last May, I preserved these in pickling lime, and I tasted them at six months ago. Today, I'm going to try tasting them after one year. If you want to see how I prepared these, I'll put the link down below.

I also will include the link to my previous taste test, which was done at six months. To compare the difference between the year-old eggs and these eggs that are just one or two days old. My chickens have been laying like crazy right now because it's the middle of spring. I think it'll be really interesting to see not only the difference in flavor but also the differences in consistency.

First, let me show you what I've got here. These eggs are one year old! Last May, I preserved them in pickling lime, and today, I'm going to try tasting them after a whole year. The egg whites should be firm and slightly gelatinous when they're fresh, but over time, the whites will become firmer and less runny. Now, let me put on my fried egg pan and cook these babies up! While we wait for our eggs to cook, I'm going to have a little taste of my Citrus Flower aperitif. Aperitif comes from the Latin word "aperire," which means "to open." This drink is traditionally had before or after a meal to stimulate your appetite.

As you can see, my Citrus Flower aperitif is looking lovely today! The ingredients are fresh and fragrant, with notes of citrus, herbs, and spices. Let's take a sip... Mmm! It's so refreshing and delicious! When I'm done with this drink, I'll be comparing it to the year-old eggs' flavor and consistency.

Okay, my eggs are cooked now! Now that we have our fried eggs ready, let's compare them to these fresh eggs. On the left, we have a fresh egg that is just one or two days old, and on the right, we have an egg that has been preserved for one year. As you can see, the year-old egg is firmer and slightly more gelatinous than the fresh egg.

Next, I'm going to make some waffles using these year-old eggs. I'm really curious to see how well the whites will whip up when they're this old! Will I be able to get a meringue to happen with the year-old eggs? We'll just have to wait and see!

Let's start making our waffles now. As we cook, let's take another look at those eggs. Aren't they gorgeous? Now that our waffles are done, let's see if they're as fluffy and light as a fresh egg would be.

Ah, it looks like my year-old egg waffle is still pretty light and airy! I'm so glad to see that the flavor has held up well over time. And the whites have whipped up beautifully! This is really interesting stuff. The combination of flavors in this drink, BitterClove, is just incredible.

When you try it with a little bit of cheese or crackers on hand, it's even more divine. If you're interested in trying Haus' Aperitif for yourself, be sure to click the link down below, and get 10 dollars off your order plus free shipping!

"WEBVTTKind: captionsLanguage: en(playful mysterious music)- Greetings, my beautiful lovelies.It's Emmy and welcome back.Today's video is sponsored by Haus.A lovely aperitif that'smade in Sonoma, Californiaby a wife and husband teamthat have a little farmstead,and they use ingredientsthat they grow themselves,including fruits, herbs, and spices.They sent me the BitterClove and the Citrus Flower.Aren't these bottles gorgeous?So aperitifs have been consumed in Europefor years and years and years and years.They have slightlylower amounts of alcoholand they're flavored withspices, fruits, and herbs.And they're traditionally hadeither before or after a meal.So when you order with Haus,the order comes right to your doorstep,so there's no need to leave your home,which is a really convenient thingduring these times of quarantine.So the first 100 people toclick the link down belowwill receive 10 dollars off their orderand free shipping.So big thanks to Haus forsponsoring this video.Now today, I'm going to be tasting eggsthat I have been preserving for one year.Let me show you.(Emmy hums)♪ Dun dun dun dun ♪These eggs.These eggs are one year old.Last May, I preservedthese in pickling lime.And I tasted them at six months,and today I'm going to betasting them after one year.So if you wanna see how I prepared these,I will put the link down below.I will also include the linkto the six month taste test.I'm going to be comparingthe year old eggswith these eggs, which arejust one or two days old.They came from my chickenswhich are laying like crazyright now because it'sthe middle of spring.And I think it'll bereally interesting to seenot only the difference in flavor,which I'm sure there will be,but the differences in consistency.So today, I'm gonna be doinga side-by-side fried eggand then I'm gonna try makingwaffles with the year old eggs'cause I'm really curious to see how wellthe whites will whip up;to see if I can get a meringue to happenwith the year-old eggs.But before we do that, I'mgonna have a little tasteof my Citrus Flower aperitif.Aperitif comes from theLatin word \"to open.\"So what better way toreceive a year-old eggthan with a citrus flowerspritzer? (chuckles)All righty so, let's get this opened up.That smells really lovely.A little bit peachy, citrusy.A little bit of vanilla maybe?Mm, that smells nice.Okay.(ice clanks)I'm gonna add some of myCitrus Flower aperitif.Some seltzer.Oh yes.To one year old eggs.Cheers.Ooh.That's lovely.It's so perfumed.It's smooth and it's scented.It's got floral notes in there.Citrusy but subtle.Little bit of vanilla,a little bit of almond?It reminds me of those oldfashioned floral sodas.Like elderflower, violet.It's lovely.All righty, now thatwe've started things offon the right note,let's go ahead and prepare our fried eggs.So, while my skillet is preheating.Let's go ahead and grab one of our eggs.Here we go!♪ Do do do do ♪Hello eggs.It's been a while.So these eggs have been sittingfor one year in pickling lime.And this is an old way of preserving eggs.You just keep them submergedand you can just grab themas you need them.So let me give this egg a little rinse.(water trickling)So this technique of preservationshould not be confusedwith water glassing --water glassing actuallyuses a different solution --I believe it's a solutionof sodium silica?So this egg in comparison is one day oldand it might've been laid by the same hen.They look very similar.First, let's crack the year-old egg.Whoa.Did you see that?Immediately the white is puffing up.But did you see how much the yolk spread?The yolk looks significantly flatter.And as the white.The white spread significantly as well.Next to it, we're gonnaput the day old egg.Look at the difference in comparison.Isn't that cool?Look how tall the yolkis on the day old egg,versus the year old egg.And how much less the white spread.This one just immediatelyspread so quickly.So interesting.So I'm gonna be using a techniquethat I actually saw when I was in Burmaand you take your oil, andyou pour it onto your egg.Ooh, spattering spattering.Salt these with some salt.Little bit of pepper.So our first egg, I'm calling done.Whoopa.Second egg, we'll justcook a little bit longer.All righty, so now for the big taste test.Here is the one year oldegg; one day old egg.And immediately you can seethere's a huge differencein just the look of the two eggs.The one year old egg spread a lotand seemed to cook faster too,maybe because it was thinner.So in terms of consistency,the yolk doesn't look too bad.All right.I'm gonna have a little bit of both here.All righty.Happy birthday egg.Itadakimasu!Mm.On first taste, it tasteslike a perfectly fine egg.The yolk is pretty creamy.It has that sulfurousfamiliar flavor of an egg.And the white crisped upnicely, how I like it.If you don't like it crispy,of course you wouldn'tcook it this way, but yeah.That's just a fine egg.Let's compare that withthe one day old egg.So.Ooh, this one looksbeautiful, look at that.So this one didn't really get runny.It just kinda was more custardy,while this egg, creamy and runny....I love eggs cooked like thiswhere they're just kinda gelled and set.Ah, so good.All right, let's give that a taste.Mm.That's delicious.Creamy, rich.The sulfur flavor is less present.It's just delicious.The year-old egg would'vetasted perfectly finehad I not had the one dayold egg in comparison.The one day old egg isjust so much better.The yolk is runnier and tastes richerand has less of a sulfurous flavor;and the white has more of akind of gelled consistency;it's crisp on the bottom.But it has more of a texture to it.Mhmm.Like the texture of whenyou have a hard boiled egg.That kind of little bounce to it,while the year old egg is muchthinner, so it's very crispy.But you don't have that bite.Same goes with the yolk.The texture's a little bit different.It's more set rather thanbeing kind of creamy and oozywhile the day old egg.Mm.And almost buttery in flavor.Yum, I love eggs.Eggs are so good.Mm, mm!Let's make some waffles next,because I'm curious to seehow one year old egg whiteswill whip up.This recipe comes fromBetter Homes and Garden.We need 1 and 3/4 cup of flour.(glass clanks)Oops.Getting flour everywhere.One teaspoon of baking powder.Boop!Quarter teaspoon of salt.Now I'm gonna grab two eggsfrom the pickling lime.Wow.Give these a rinse.So, I'm gonna do my bestto separate these eggs.We'll see how well it works.Okay.I'm gonna try to scoopthis yolk outta here.Without it breaking.Okay good.Transfer it to here.And do that with the other one.Okay.Two yolks.Yay, it worked! (giggles)Half cup of oil.1 and 3/4 cup of milk.Bloop bloop bloop bloop bloop bloop bloop.Oh I better have enough milk.Oh, on the money!Now we're supposed to beat theegg whites into stiff peaks.Let's see if this works.Here we go.I have to also say,the egg whites have a funny color to them.They're kind of yellowish.You see that?Weird.Ooh, they're frothing.This might work!Ah ha ha!This is exciting.(machine buzzing)They're actually beating a lot easier.They're like instantly.It's kind of amazing.Yay!Although, I guess Ishouldn't be surprised,'cause if you've ever made macaroons,you know those almond flourcute little sandwich cookiesand you have to beat up egg whites,they say to let your eggwhites age for a day or so.Because it whips up better.And so this confirms this right?Just hold onto your eggs for a yearand you'll get easy wheezypeasy, you know, meringue.(Emmy laughs)Oh my gosh look.Stiff peaks.Over my head.In like thirty seconds.(whistles) That's amazing.So, mix this into this.Not sure why I'm usingthis when I have this.(machine buzzing)So now we're gonna add our egg whites.I am so pleased with how thesecame fluffing up so quickly.So just fold this in.All righty, so now we'reready to cook our waffles.Now this is a really old waffle maker.I actually got in Portland,Oregon when I lived thereat a place called The Bins.Have you guys been there, Portlanders?It's like the GoodWill outletand they bring out stuff in just bins.That's why they call it The Binsand they just dump it out in binsand you get everything by the pound.So I got this old Toastmaster waffle ironand I've had it for years.What I like about it,is that I can actually removethe plates to clean them,so super great for that.I do like to season it alittle bit with some oilbefore I use it.This is nice and hot and now we're goingto add our batter to it.Here we go.Two.Four.So one of the reasons why Ilove making waffles so muchis that I'll make an entire batchand anything that I have left over,I'll let them cool completely,and then I place them into aplastic bag in the freezer.And then to rewarm them, Ijust pop them into the toaster.DIY Eggo waffles.So good.Waffle facial.Our waffle's are smelling done.Let's give 'em a check.That's lookin' fine.How many waffles can you eat?I'm gonna eat two.Yep.Yep, yep yep yep.Got some maple syrup.This maple syrup came all theway from Minnesota from Mandu.Mandu, thank you so muchfor sending this to us!Syrup this up while these are hot.Oh my gosh.Home made waffles are the best!Okay, let's give these a taste.Itadakimasu!They taste like regular waffles to me.Man, okay.I should have one without syrup on it.Mhmm.Light, fluffy.Slightly crisp on the edges.Just a perfect little vehiclefor delicious Minnesota syrup.Mm, mm, mm.I can't tell that there areyear old eggs in here at all.Doesn't taste any differentthan regular old waffles.All right, I'm gonna taste a plain oneand see if I can taste any different.Ooh it's hot.Tastes like a lovely light crispy waffle.Delicious!So since we opened thismeal with an aperitif,why not close it with one.Let's try the Bitter Clove.This time I'm just gonnahave it right on the rocks.Cheers!Ooh.Now without the soda, you canreally taste those flavors.It calls itself bitter,but it's pleasantly so.And the clove comes at the very end.It's light and it's refreshingwith some bitterness,but it still remains very elegant.All righty, so there you have it.One year old eggs, friedand whipped up in wafflesand in both recipes, itworked out beautifully.Of course, compared to a day old egg,there's really no comparison.A fresh egg is just perfect.But, for being a year old,they were pretty stinkin' amazing.Thank you guys so much for watchingand big thanks to Hausfor sponsoring this video.Be one of the first 100 toclick the link down belowto receive 10 dollarsoff and free shipping.Thanks again for watching.I hope you guys enjoy 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 playful music)Yeah.\n"