INPUT ARTICLE: Article: Holding the glass by the bulb will heat up the wine and distort the flavor. The reason for the stem is to prevent adding excess heat, so hold the glass lightly by the thin stem. Wine needs to "breathe," or rest in exposed air, after being opened to get the best flavor, so take your time examining the wine before starting to drink. This is a good time to catch a preliminary sniff of the wine so you can compare its fragrance after swirling. This will also allow you to check for any off odors that might indicate spoiled (corked) wine or some other biological or chemical imperfection, which will smell stale or rotten. Smells to note include: A musty, wet, attic-like smell means the wine was improperly bottled and cannot be salvaged. The smell of burnt matches is a product of bottling, but it should fade after exposure to air. Nail polish or vinegar-esque smells are indicative of a wine that is too acidic. Brettanomyces, or "Brett," causes a yeasty smell that is natural in red wines. Too much of this yeast smell can, however, ruin the other flavors of the wine and point to a mistake in the wine-making process. Tilting the glass can make it easier to see the way the color changes from the center to the edges. Hold the glass in front of a white background, such as a napkin, tablecloth, or sheet of paper, to make out the wine's true color. For the wine professional, this is the first clue to how old the wine may be and how well it is holding up. Look for the color and clarity of the wine. Intensity, depth, and saturation of color are not necessarily consistent with quality. The wine should not be murky or cloudy in color. White wines get naturally darker with age, but should not be brown. Red wines tend to lose their color with time, turning brownish, and have a small amount of harmless, dark red sediment in the bottom of the bottle or glass. Sediment formation, which looks like dirt at the bottom of the glass, is a naturally occurring process in which polymerization causes the precipitation of colloids of pigmentation, among other things, to fall out of solution and form small grainy sediment. Long story short: this is not a fault in the wine, it is a natural part of winemaking. This is to increase the surface area of the wine by spreading it over the inside of the glass, allowing the aromas to escape from solution and reach your nose. It also allows some oxygen into the wine, which will help its aromas open up. Lightly twirl the stem of the glass, keeping the bottom of the glass on the table if you are worried about spilling. Viscosity is how quickly the wine slides back down the glass. More viscous wines are said to have "legs," and are likely to be more alcoholic or contain more glycerol (for sweeter, dessert wines). Outside of looking pretty, this has no relation to a wine's quality, but more "legs" may indicate a full-bodied wine. Initially, you should hold the glass a few inches from your nose. Then let your nose dive 1/2 inch or so into the glass. What do you smell? Keep gently swirling your wine if you can't smell much -- swirling allows the evaporating alcohol to carry the aromatic molecules toward your olfactory sensors. If you don't think a wine smells good, it likely won't taste good. Great wine is enticing on the nose and gives you a hint of what is to come. Common scents include: Fruits: berries, cherries, and richer fruits for reds and citrus for whites. Floral or herb scents in whites and lighter reds, like Rhone region reds. Earthy scents, like soils, minerals, or rocks, are possible in nicer whites. Spices and unique smells like vanilla, toast, pepper, chocolate, and coffee come from the wooden barrels used to age the wine, usually oak. Older wines often have nuanced, subtle smells that are hard to place, so don't worry if you can't pick out a smell.

SUMMARY: Fill a quarter of the glass with wine and hold the glass by the stem. Take a small sniff of the wine right after opening. Look at the edges of the wine and note the colors. Know that red wines have natural sediment at the bottom. Swirl the wine in your glass. Sniff the wine.

INPUT ARTICLE: Article: Find a small, contained patch of carpet glue and clear it of excess debris. The ironing method works best for small patches of residue that are particularly stubborn or hard to remove. Place thin newspaper pages over the area you want to remove glue from. Make sure the newspapers are flat, straight, and opened fully. Do not use pages that are torn or crumpled. per. Run a hot iron over the newspaper in long, straight gliding motions. To keep the newspaper from burning, do not press down harshly. Repeat this multiple times until the newspaper is too hot to touch comfortably. When the iron is hot, keep your hands, skin, and clothes away from the soleplate. Immediately after ironing, remove the newspapers and use a long-handled scraper to get rid of the glue residue. Place the scraper on the ground, making sure the trailing edge is facing up, and push it into the glue. If the residue cools down and becomes tough, replace the newspaper and iron the area again.

SUMMARY: Isolate a patch of glue. Place sheets of newspaper over the area. the newspaper. Scrape the glue while it is hot.

INPUT ARTICLE: Article: Use a medium sized saucepan, stirring occasionally and making sure there is no burning or scalding on the bottom. Make sure you do not use UHT pasteurized milk. This milk won't curdle, meaning it cannot be used to make paneer. For a slightly healthier but less rich paneer, you can use 2% milk. Do not use 1% or skim, however, as they both struggle to curdle correctly. You do not want the milk to boil. If you have a thermometer, you want it around 190-200F The acid in the lemon will actually break down the milk and cause it to curdle, which allows it to form solids. You can also use 1/4 cup of white vinegar, in place of lemon, though it will have a slightly different taste. This will let the acid do its work, and by the end of the 10 minutes the milk should look watery and yellow. If it doesn't, add another tablespoon of lemon juice or vinegar and wait an extra 2-3 minutes. If it still doesn't curdle, you're likely using UHT pasteurized milk. Once the majority of water has drained out the bottom of the colander or strainer, wrap the cheesecloth around the curds and press down to squeeze out any extra water. A gently, slow, but firm squeeze should get out any last bits of whey. For added flavor, salt the paneer after you're done with a 1/2 teaspoon of salt. Pull the cheese cloth out of the strainer and use it to mold the paneer inside it into a block. It should only take some gentle pressing and shaping to get a rough cube. A couple of large books, a mixing bowl filled with water, or a cast-iron pan should be heavy enough to press the cheese out. This will remove any last liquid and form the dense, delicious cheese cubes that will make your Palak Paneer really stand out on the table. Once it is done pressing, cut and serve. You can keep paneer in the refrigerator for up to four days after making it.

SUMMARY:
Bring half a gallon of whole milk to a simmer over medium heat. When the milk is foamy and steamy, add 1/4 of lemon juice and remove from the heat. Stir in the lemon juice and let the mixture sit, undisturbed, for 10 minutes. Line a strainer with cheesecloth and place the curdles in, squeezing the excess liquid out. Gather the paneer curds in the cheese cloth and press into a rough square on a cutting board. Place a flat plate on your paneer cube and weight it down, pressing it for 20-60 minutes.