Write an article based on this "Strain the sour mash through a cheesecloth. Pour the strained mash liquid into the pressure cooker. Position the copper tubing to create a condenser. Turn on the burner under the pressure cooker. Transfer the alcohol to jars."
article: Place the cloth over the bucket, then tip the bucket over a clean bucket or pot. You may also use a screen wire or a clean white t-shirt to strain the mash. Clamp down the lid and place it on a stovetop burner. You may discard the solids that you strained out with the cheesecloth. Run the copper tubing run from the lid (or vent) of the pressure cooker to a sink filled with cold water. Coil the middle of the copper tubing in the cold water, then run the other end of the tube over the edge of the sink to a clean container on the floor. Let the contents heat to exactly 177 F (80 C) and no more. This is the approximate boiling point of grain alcohol. As the pressure cooker heats, the alcohol turns into ethanol steam, travels through the condensing tube to cool. The resulting liquid drips into the container on the floor. That's the moonshine. The liquid that comes out of the copper tube before the cooker reaches 177 F (80 C) contains methanol, which becomes steam at a lower temperature than ethanol. This low-boiling liquid must be discarded. Methanol attacks the optic nerves when consumed. You'll probably have to discard at least two ounces of liquid before the ethanol, which can actually be consumed, begins to emerge. Keep monitoring the temperature and collecting alcohol until the temperature rises above or drops below 177 F (80 C). You should be able to collect about 2 gallons (7.6L) of liquid. Finished moonshine is between 180 and 190 proof (90 to 95%) - practically pure grain alcohol. To make this product drinkable, responsible brewers cut it to half strength by mixing with pure spring water.

Write an article based on this "Preheat the broiler to HIGH and move a rack to the top. Cut the sausages in half lengthwise and place them on the sheet. Broil the sausages for 1 to 2 minutes. Flip the sausages and cover them with coarse-grain mustard. Broil the sausages for another 1 to 2 minutes. Mix a quick watercress salad with sesame oil, salt, and pepper. Serve the broiled blood sausage with the greens."
article: Place the top rack so it's about 3 to 4 in (7.5 to 10 cm) below the heating element. You'll also need to get out a baking sheet. Get out 1 pound (0.45kg) of blood sausage links and set them on a cutting board. Use a sharp knife to slice each link in half lengthwise and then place them on the sheet so the cut-side faces up. Use a rimmed baking sheet to prevent the sausages from sliding off as you move the sheet. Put the sheet on the rack under the broiler and heat the sausages until they're browned on top. Watch the sausages as they broil to prevent them from burning. Since blood sausages are already cooked, you're simply heating them up. Pull the baking sheet from under the broiler and use tongs to flip each sausage over. Get out 2 tablespoons (30 g) of coarse-grain mustard and spread a little of it over each sausage link. Although you can substitute other types of mustard, the coarse-grain mustard will give the best texture to the sausages. Return the sheet to the top rack under the broiler and heat the sausages until they begin to brown and the mustard heats up. Then turn off the broiler and remove the sheet. Put several handfuls of fresh, stemmed watercress into a large bowl. Pour 1 tablespoon (15ml) of sesame oil into the bowl and use your hands or salad tongs to toss the watercress. Add salt and pepper according to taste. You can add the remaining 1 tablespoon (15ml) of oil if the watercress isn't coated. Divide the watercress salad between 4 serving plates. Place 2 of the blood sausage links on the greens and consider serving the meal with cooked apples or apple compote. Store leftover blood sausage in the refrigerator for up to 3 to 4 days. Avoid storing the watercress salad because it will soften too much as it's stored.

Write an article based on this "Set up your shot glasses. Add the soda. Serve the drinks."
article:
Place the glasses on a bar or table, and measure the tequila into each glass. For a drink that isn't as strong, only use a quarter or half ounce (7.5 or 15 ml) of tequila. For a stronger drink, use a full ounce (30 ml). To make coffee tequila poppers, use a small serving glass instead of a shot glass. Add a few ice cubes before pouring in the tequila. Pour in equal parts coffee liqueur. Use equal quantities of soda based on the amount of tequila you used. Feel free to add grenadine at this point if you aren't making coffee tequila poppers. Popular lemon-lime sodas include Sprite, 7-Up, Sierra Mist, and Blue Sky. To make a coffee tequila popper, fill the rest of the glass with lemon-lime soda. You can either slam the drinks to make them fizzy before serving them, or you can serve them now and let the guests slam their own drinks. To make the tequila poppers and coffee tequila poppers fizz: Cover the top of the glass with your hand, a coaster, or a napkin. Carefully slam the bottom of the glass down on the top of a table or the bar. The impact will activate the carbonation in the soda. Serve and drink the tequila popper while it's still fizzy and foaming.