1. This means it's ketchup and sugar time! After you've befreinded that old person and raided the local Burger King, 2. add two big old squirts of ketchup 3. and 50 sugar cubes. Swish around the ketchup and sugar a bit, which will give the pruno a reddish tint, then go run that hot water. Stinky Baby Pruno needs a bath. Real bad. 4. Instead of 15, run the pulp under the faucet for a full 30 minutes to ensure the sugar is fully absorbed into the fermenting fruit juice. 5. After heating the bag, wrap it up again -- we used a bigger towel for our
My euphoria lasted about 10 minutes. Then I wanted to hunt down the villains who'd kept me away from my beautiful lard all these years. When I find them, though, I doubt I'll have the heart for revenge. When McDonald's swore off beef tallow in 1990 and started crisping its fries in vegetable oil, plenty of decent, honest people believed lives would be spared. But the oil they were using was partially hydrogenated. Now there's a crusade against trans fats; the company is under pressure to switch to nonhydrogenated oil. Animal fat has been around a lot longer than the FDA. Why were we so quick to toss lard overboard?
Harriet’s journey in the wine and spirits field began with a part-time job at Hammacher-Schlemmer in New York City. One day a new product—a wine thermometer—arrived and she needed to research the proper service temperature of wines to create a list to be packaged with the thermometer. Harriet says, “I remembered that there was a book called ‘Grossman’s Guide to Wines, Beers and Spirits’ that listed wine service temperatures, and I went to the NY Public Library to look them up. By a quirk of fate, I met the late Harold Grossman at the library, and he told me the answers to my question! Then he told me to take his wine course. I did. Then he asked me to work for him. I did. That’s the class that I’ve been teaching for the past 40 years. I also wrote the 6th and 7th editions of ‘Grossman’s Guide to Wines, Beers and Spirits’ after Harold’s death.”