Holiday cheer & good wishes abound in our final episode of the year; Netflix slides into your DMs; for once, Facebook made sense; WhatsApp moderation problems; Target targets Amazon; Pinterest goes public; copyright infringement; defining cybersecurity; a weasel, a baguette & the glitch in the Matrix.
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APPS & DOODADS
Brian’s Christmas Gluhwein
1 1/3 cup sugar
6 whole cloves
1 cinnamon stick
3 fresh bay leaves
1 whole nutmeg
1 vanilla pod
2 bottles Chianti or other dry red wine
2 star anise
1. Peel large sections of peel from the clementines, lemon and lime.
2. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
4. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a thick syrup.
5. When the syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, to let it all warm.
For wow factor, pick up a Zucker Hut (aka a Sugar Cone – https://amzn.to/2Rc0ANN). Suspend it over the bowl of Gluhwein, and drench it with brandy. Then light it on fire, and let the sugar and brandy melt into the wine. If you do this, CUT BACK the amount of sugar used earlier accordingly – I will generally only use 1/3 a cup, just enough to get that thick syrup.