Pour 1 to 2 cups (237 to 473 ml) of almond milk into a glass jar. Add 1 of the following ingredients to your jar before sealing it. Cover the milk jars so that they are airtight. Place them in the refrigerator for 1 day.

Given the above summary, write a detailed text in English for it.

Glass canning jars work well for this purpose. Fill the container to the top to minimize the amount of oxygen in the container. Break up 3 cinnamon sticks and immerse them in the milk. Bruise 1/4 cup (67 g) of fresh mint by rolling it between your fingers. Place it in the milk and stir it. Bruise 1/4 cup (67 g) of rose petals by rolling them between your fingers. Place them directly in the milk and stir them. Scrape the seeds from 1 vanilla bean into the milk. Stir them well.  Remove them and remove the plant or spice particles by pouring the milk through a metal strainer. Scented almond milk will have a mild flavor of the plant or spice. The act of breathing in the scent can make the taste of the milk more pleasing. These milks are great to use on desserts, granola or in smoothies and shakes. You can also add honey or agave syrup to create a sweeter flavor in your scented milk.


Pour 2 tablespoons (30 ml) of oil into a saucepan. Heat the oil in the pan for 1-2 minutes. Cook the knockwurst for 10-15 minutes. Remove the knockwurst from the pan and serve them.

Given the above summary, write a detailed text in English for it.

You can use olive, canola, or peanut oil to fry your knockwurst. If you want to inject more flavor, sauté onions in the oil before you cook the knockwurst. If you sauté onions before cooking the knockwurst, remember to season them with salt and pepper. Turn the stove onto medium-hot heat and start to heat up the oil. Tilt the pan once the oil heats for a minute to see if it's hot. You should heat the oil until it flows smoothly in the pan like water. The surface of the oil should glisten and shimmer. You can cook the knockwurst whole or cut into pieces. As you cook the knockwurst, turn them regularly to ensure an even cook throughout. The outside of the knockwurst should be brown. Use a pair of tongs to get the knockwurst out of the pan. If you want to soak up some of the oil, you can place the knockwurst on paper towels. Let the knockwurst cool for 2-3 minutes before you serve them. Knockwurst is typically served on a bun and topped with fried onions, sauerkraut, or mustard. You can store cooked knockwurst in the refrigerator for 3-4 days or freeze them up to 3 months.


Pour 2 tbsp. Add 1 cup of warm (not hot) water to the ammonia solution. Fill a second bowl with warm (not hot) water.

Given the above summary, write a detailed text in English for it.

of ammonia into a medium-sized bowl. Ammonia is a good cleaner for more durable, precious stone jewelry pieces. Gemstones such as diamonds have harder surfaces that can be cleaned with slightly stronger chemicals when necessary. Stir with a spoon to mix well. This water will be used for rinsing your jewelry after cleaning it with the ammonia solution.


Pour 2-3 inches (5-7.5cm) cooking oil in a heavy cooking pot. Heat the oil to 375ºF (191ºC).

Given the above summary, write a detailed text in English for it.

The pot should be deep enough so the sides are at least 4 inches (10cm) higher than the oil. When deep frying, there should be enough oil to completely cover the food you are frying, but the pot should not be more than half way full of oil.  To fry, use a vegetable oil with a high smoking point and little to no flavor, like refined peanut oil, canola oil, grapeseed oil, or safflower oil.  If you don't have a heavy cooking pot, or one with a very thick, heavy bottom, you can use a wok or a deep sauté pan instead. Use a frying, candy, or thermocouple thermometer. These thermometers show temperatures up to 500ºF (260°C). To check temperature of the oil, hold it in the center of the pan. If your thermometer clips to the side of the pan it will be easy to keep track of the temperature as you work.  If you don't have a thermometer, stick a wooden spoon, skewer, or chopstick into the oil. If the oil bubbles around the wood, it's hot enough for frying.  You can also use a kernel of popcorn to check the temperature. It will pop in oil that is 350ºF (178ºC), so you will know when it is close to optimum frying temperature.  If the oil begins to smoke, it's too hot. Carefully removed your pan from the stove to cool.


Pour 2  fl oz (59 mL) of mezcal into a jicarita. Garnish with an orange wheel sprinkled with sal de gusano. Enjoy it neat and at room temperature. Take a sip and swish it around in your mouth. Serve mezcal with traditional Oaxacan tlayuda.

Given the above summary, write a detailed text in English for it.

The shape of this clay cup allows you to take in and explore mezcal’s aromas before taking a sip. Mezcal is a spirit with a spectrum of flavors including smoky, fruity, and vegetal, that are meant to be enjoyed slowly.  If you are new to mezcal, it is recommended to start with a less expensive bottle to get familiar with the taste.  If you don’t have a jicarita, you can drink mezcal from an old-fashioned glass. However, due to the design of the jicarita, you may not get the same experience from the aromas. Sal de gusano is a mixture of salt and ground chile peppers. These spices are made to enhance the earthy undertones of mezcal.  Authentic sal de gusano also contains ground, roasted worms from the agave plant. You can substitute sal de gusano with salt and ground dried chile peppers, but remember that the taste may vary slightly from the sal de gusano. The best way to drink mezcal straight is without ice. Serving mezcal straight at room temperature is the best way to experience its colorful flavors and aromas. This will open your palate and allow your taste buds to adjust to the initial burning sensation. To experience more flavor, bite into the orange garnish right after taking a sip of mezcal. Mezcal is meant to be enjoyed slowly and should not be taken as a shot. Since mezcal is a clear spirit, it can be paired with a variety of dishes. However, to have an authentic experience with mezcal, you should pair it with Mexican dishes. Try to stick to dishes that contain meat, cheese, and chile to bring out mezcal’s extensive flavors. Other dishes to try with mezcal are pisole or quinoa salad.


Pour 4 cups (1 liter) of grape juice into a large pan.

Given the above summary, write a detailed text in English for it.

Once you have your homemade or fresh, storebought grape juice, measure out 4 cups to pour into a large, heavy-bottomed pot. Make sure there’s room in the pot so that you can add the sugar and pectin and still be able to easily stir the juice once you have. If you like, you can clean out the pot you used to juice the grapes and reuse it to make the jelly.


Pour 4 cups (950 milliliters) of apple cider into a blender. Add 6 tablespoons (85 grams) of pumpkin puree. Pour in 1¼ cups (300 milliliters) of apricot nectar. Add ¼ teaspoon each of pumpkin pie spice and ground cinnamon for extra flavor. Close the blender and pulse the ingredients until they are all mixed together. Taste your pumpkin juice, and make any necessary adjustments. Pour the pumpkin juice into a pitcher, and leave it in the fridge to chill. Serve the pumpkin juice cold over ice.

Given the above summary, write a detailed text in English for it.

If you don't have apple cider, you can use plain apple juice instead. You will have to add some spices later on to give your juice more flavor, however. Make sure that you are using plain, canned pumpkin puree and not the "pumpkin pie" kind. The pumpkin pie puree has lots of additional ingredients and your juice won't turn out right. If you can't find any, you can use peach nectar instead. This will help thin out your juice without sacrificing flavor. Avoid just adding more apple cider or apple juice; the apple flavor will be too overwhelming. If you used plain apple juice, this is a must. If you are using apple cider, however, then you don't have to add it, because it is already spiced. From time to time, you may have to pause the blender, and scrape the mixture down the sides with a spatula. This will ensure that everything blends evenly. This pumpkin juice will be a little thick, like orange juice or apricot/peach nectar. It won't be thin and clear like apple juice. Make your adjustments based on the list below, and give your pumpkin juice a final blend.  If the juice is not sweet enough, add some agave nectar, honey, white sugar, or brown sugar. If the pumpkin juice is too bland, add a little bit more pumpkin pie spice or cinnamon. This will help improve the flavor of the juice. It will also allow the flavors to infuse better. For an added touch, you could design some "Pumpkin Juice" labels on your computer, print them onto adhesive paper, and stick them onto some glass bottles. Pour the pumpkin juice into these bottles, and enjoy it that way!


Pour 4  fl oz (120 mL) of white school glue into a bowl. Stir in 1/2 tbsp (7.5 g) of baking soda. Add more contact saline solution, if needed.

Given the above summary, write a detailed text in English for it.

Do not use clear school glue for this. They are not the same thing and will not produce the same type of slime. You can use a spoon or rubber spatula to do this. As you add the baking soda, you may notice the glue starting to thicken, which is normal. If the slime is still too sticky for you, add 1/4 tbsp (3.75 mL) of contact solution, and keep kneading it.


Pour 60 ml (0.25  c) of developer liquid and 240 ml (1.0  c) of water into a large measuring cylinder. Mix 15 ml (0.063  c) of stop bath with 285 ml (1.20  c) of water in a second cylinder. Put 60 ml (0.25  c) of fixer and 240 ml (1.0  c) of water in a third cylinder. Pour the developer solution into the film tank for 9 minutes. Add the stop bath to the film tank and agitate it for 30 seconds. Use the fixer solution for 5 minutes to completely stop the developing process. Rinse the film with clean water to remove chemical residue. Fill the film tank with water and add 1 drop of the wetting agent.

Given the above summary, write a detailed text in English for it.

Use water that’s room temperature, or about 20 °C (68 °F). Add the developer to the cylinder first before pouring in the water so it has a chance to mix.  The developer makes the image appear on the film negatives. The amount of developer you mix depends on how much film you’re developing. Use this amount if you’re developing one set of 35mm film. Always follow the mixing directions on the packaging carefully since it may vary from the amount listed here. Keep the stop bath solution separate from the developer or else it will not work. Add room temperature water to the cylinder after the stop bath. Try to be as precise as you can with your amounts so there are no errors when the film develops. The stop bath finishes the development process so your photos don’t get overexposed. Mix the solution with room temperature water in another cylinder or measuring cup. Give the solution a slight stir to make sure it’s thoroughly mixed. The fixer makes the developed image permanent on the film strip. Take the sealer cap off the top of the film tank and pour in all of the developer solution. Start a timer as soon as all the liquid is inside the tank. Replace the cap and turn the tank upside-down continuously for 10 seconds. Every minute, agitate the solution again. Pour the solution back into the cylinder after the 9 minutes. Agitating the solution will make sure the developer evenly coats all of the film. Pour all the stop bath into the tank and replace the sealer cap. Rock the tank back and forth for 30 seconds to stop your negatives from developing and overexposing. Once you’re finished, pour the stop bath back into its cylinder. Put the solution into the tank and replace the cap. Agitate the tank for the first 10 seconds before setting it down again. Rock the tank back and forth once every minute for 5 total minutes. Pour the fixer back into the cylinder when you’re finished. Fixer can be reused with other film so pour the solution back into a storage bottle if you want to save it. Fill the tank with room temperature...


Pour a 1⁄2 inch (1.3 cm) of water into the slow cooker. Plug in the cooker and turn it on to its lowest setting. Add the cooked rice into the slow cooker or crock-pot slowly. Stir the rice before placing the lid on the slow cooker or crock-pot. Stir the rice every 10 to 15 minutes, and add water as needed.

Given the above summary, write a detailed text in English for it.

Adding water to the slow cooker will keep it from drying out the already cooked rice. You can always add more water later on during the warming process if the rice seems to be getting dry.  If you cooked your rice in the slow cooker, then unplug your slow cooker and leave the rice in the lidded pot. You can add a little bit of water to moisten the rice if needed, but the already heated slow cooker should keep your rice warm and moist for 1 to 2 hours after making it. Slow cookers and crock-pots are great tools for keeping rice warm. Each provides low and stable temperatures that will keep the rice from overcooking or burning. The lowest setting should be able to heat the water enough to keep the rice warm. If you believe that your lowest setting on your particular slow cooker will not be able to do this, then use your best judgement and increase the temperature setting. You can always check on the rice and lower the setting later if it seems too high. Since you have water in the bottom of the pot it might splash up in your face. So add the rice one spoonful at a time to prevent this from happening. After you spoon the rice into the slow cooker, try and even out any rice mounds so the rice can stay warm evenly. Just do not mash or press on the rice too hard because it might make the rice mushy or stick to the slow cooker. You want the water you added to the pot to coat the rice. This will keep the rice from sticking to the pot and burning. When stirring the rice, try to fold or fluff it. This will help rotate the rice up from the bottom of the slow cooker, and it will also prevent the rice from becoming mashed. You want to maintain a small layer of water at the bottom of the slow cooker to keep the rice from burning. So add small amounts of water if the water seems to be evaporating. The rice will be able to stay warm in the slow cooker or crock-pot for 2 to 3 hours. Any longer than that and the texture of the rice will begin to become soft and mushy.


Pour a 3 in (7.6 cm) diameter circle of wood filler on a non-porous surface. Squeeze the tube of hardener with the cap still on. Put a 3 in (7.6 cm) strip of the hardener on the filler and mix. Apply the filler to the wood with a putty knife with firm pressure. Let the filler dry for 30 minutes.

Given the above summary, write a detailed text in English for it.

Put the wood filler on a piece of plastic or glass so it does not stick or get caught in the material. Make sure the circle is about 1⁄2 inch (13 mm) thick so you have enough to mix initially. The hardening agent will separate in the tube, so firmly squeeze it with your fingers to ensure it is mixed together before you open it. Use a putty knife to stir the filler and the hardener together for about 2 minutes. When it’s thoroughly mixed, it should have a light red color.  The wood filler has a working time of 10 minutes, so only use small amounts at a time. Keep the mixture spread thin so it will have a longer working time. Spread the filler 2 inches (5.1 cm) beyond the problem areas of the wood. Keep a constant pressure on the putty knife so the wood filler completely adheres. Spread the wood filler until you reach the desired thickness. The wood filler will completely set within a half hour in temperatures cooler than 75 °F (24 °C). In warmer temperatures, it may take as little as 10 minutes for it to set.


Pour a gallon of hot water into the toilet. Pour drain cleaner into the toilet. Put dishwashing liquid in the overflow pipe. Let the toilet sit for 10 minutes. Flush the toilet.

Given the above summary, write a detailed text in English for it.

Use a bucket to pour the water into the bowl. The hot water will help dislodge the residue that might be slowing the flow of water out of the bowl. Let the hot water sit in the toilet, don’t flush it. Warning, heating porcelain quickly or unevenly may crack the bowl. Make sure to use a product suitable for a toilet. The product you choose should have instructions detailing the amount you should be using.  Make sure to read the label carefully. Some products aren’t meant for use on ceramics, and may require that you use protective equipment. Always follow the instructions listed on the product. Some drain cleaner may require immediate flushing, whereas others need time to work before being flushed. You can find this upright pipe in the toilet’s tank. It will usually have a small tube running into it. You should put a small amount of dishwashing liquid in, only about a tablespoon. If you have a lime or calcium remover, like CLR, you can use that instead of liquid dish soap. It may be more effective. This will give the dishwashing liquid time to seep down the overflow pipe. Additionally, the calcium and other deposits will slowly dislodge from the toilet’s walls, making for an easy clean. This will send water through the tank’s pipes, and out through the holes below the toilet rim. The dishwashing liquid will dislodge any residue in the tank. The drain cleaner will remove any clogs or mineral deposits in the drain, improving the toilet’s flow.


Pour a glass of wine and let it sit for 5 to 30 minutes. Use a proper wine glass. Swirl the wine in your glass. Take a sip of wine. Develop your palate.

Given the above summary, write a detailed text in English for it.

Newly opened wine needs to be exposed to air so that it oxidizes and produces a more mellow and pleasant beverage. Drinking wine as soon as the bottle is opened may give the wine a thin body rather than a fuller taste. The classic wine glass traps the aromas of the wine so that you can smell it more accurately. Some wine aficionados even put their noses into the glass to capture all of the smells. You may experience smells that resemble cut fruit, minced herbs, or even hot tea. Observe how the wine sticks to the side of the glass or if it sloshes around quickly. Additionally, look at the color of the wine. Experts can tell how a wine will taste just by looking at it. For now, you want to pay attention to how the wine behaves compared with how it tastes.  When a wine has “legs,” that means it sticks to the side of the glass and contains lots of fruit juice. The darker and deeper the color of a wine, the bolder the taste should be. Make sure it flows over the tip of your tongue, both sides, underneath, and into the back of your mouth. After noticing the tastes, either swallow or spit out the wine, then breathe in through your mouth drawing air over all those parts of your tongue again. This will cause the tastes from the wine to change, sometimes quite suddenly and sharply.  Tasting notes are the individual flavors you can pick out of the overall experience of a certain wine.  At first you might not be able to pick out flavors like chocolate or oak, but practice will train your tastebuds to recognize unusual tastes. You can cheat by looking at the bottle's label or asking someone else what they taste until you can start picking out specific notes on your own. Keep track of what you taste in certain wines and what you like and don’t like. Write down your impressions of each wine. This way you can go back and reference past tastings and look for patterns in your preferences.  Wines have four basic components: taste, tannins, alcohol, and acidity. Each of these components ranges in intensity in different wines and...


Pour a little vinegar into a plastic bottle.

Given the above summary, write a detailed text in English for it.

Choose a plastic water bottle, or another bottle with a narrow neck. Pour 1–2 inches (2.5–5 cm) of vinegar into the bottle, using a funnel if you have one. Use white vinegar, also called distilled vinegar, for the best result.  You can try this with any kind of vinegar, but the inflation might take longer or require more vinegar to work. Other types of vinegar tend to be more expensive as well. Vinegar can damage metal containers, potentially adding an unpleasant taste to food and drink stored in that container. If you have no plastic bottles, use a high-quality stainless steel bottle to minimize the chance of this happening. Weakening the vinegar with an equal amount of water might also help, and won't prevent the balloon from inflating.


Pour a small amount of polish onto a soft cloth. Rub the polish into the gelcoat. Move along the hull horizontally.

Given the above summary, write a detailed text in English for it.

Most boat supply stores carry gelcoat polish. The label on the polish you choose should tell you exactly how much to use. However, you don't want to use too much, since you'll be working in small sections, no bigger than 1 ft (0.30 m) square. Hold the cloth with the polish on it in your dominant hand. Then use small circular motions to rub the polish into the gelcoat. Continue rubbing until the surface gets a glassy shine. As you finish polishing each section, move to the same size section directly next to the section you just finished. Repeat the process for applying the polish all along the hull. Then drop down to just below your last section and begin moving in the opposite direction.


Pour aftershave into your palm. Rub your palms together. Let some of the alcohol evaporate. Massage the aftershave into your skin.

Given the above summary, write a detailed text in English for it.

There are a few ways that are recommended for how to do this. One way is to shake 2-3 drops of aftershave into your hand. Less is better than more in this case. The second option is placing your palm over the opening of the aftershave bottle, tipping the bottle upside down briefly, and turning it back upwards. The amount of aftershave this leaves on your hand is typically enough. You want to use both hands when applying the aftershave, but you don’t need to pour it directly onto both hands. Rubbing your hands together will transfer enough of the aftershave from one hand to the other. You don’t want to do this for so long that the aftershave all soaks into your hands, just enough to wet them both. 1-2 seconds is enough time. Since aftershave tends to have alcohol, which dries out your skin, it is good to let some of it evaporate before rubbing your hands on your face. Once you have the aftershave on both hands, leave your hands open for about 4-5 seconds. This will release some of the alcohol from the aftershave. Be sure not to let it dry for too long or you won’t have any to apply to your face. The purpose of this step is mainly to avoid some of the burning that tends to accompany applying aftershave, but it also keeps some of the alcohol from drying out your skin. Now it is time to actually put the aftershave to your face. Gently rub your hands in a downward motion from the top of your cheeks to your jawline. Then swipe each hand up your neck and under your chin. You can massage the skin a little in each area to make sure the aftershave soaks in. It may be necessary to apply a second coat of aftershave if you feel your face was not thoroughly covered, but you want to avoid applying too much. If you do apply a second coat, try to use slightly less than you used the first time.


Pour batter over each cookie topped muffin liner. Place muffin tin on top of the cookie sheet. Bake for 22 minutes. Remove from oven.

Given the above summary, write a detailed text in English for it.

Fill almost to the top, but not so high that the batter spills. Place in a 275 degree preheated oven. The cookie sheet acts as a protective layer in the event the batter does spill over the top--this will help you avoid mess in your oven. Rotate the pan at least once during the baking cycle. Allow cakes to cool before transferring to the refrigerator.  Leave in the refrigerator for at least four hours (or overnight) before serving cold.


Pour boiling water over the noodles or into the noodle cup.

Given the above summary, write a detailed text in English for it.

When you've got your water hot, pour it over the noodles, cover the bowl with a paper towel, plate, or lid, and let the noodles sit for between 3 and 5 minutes, until the noodles are soft and delicious. Then enjoy! The instructions on the Cup 'O Noodles or Instant Lunch are somewhat vague in regard to the microwave. While the jury's somewhat silent on how dangerous it really is to microwave Styrofoam, it's probably better to heat the water separately and add it to the cup afterward, rather than risking making melted plastic for lunch. Yuck.


Pour club soda into the pot or pan before it cools. After a 15-minute soak, scrub the pot with a dish sponge or washcloth. Dump the club soda.

Given the above summary, write a detailed text in English for it.

This works especially well for cast iron. The effervescence of the soda reacts with the iron, making the sides slick and difficult to stick to. Do not dump the soda out of the pot. Instead, submerge the sponge beneath the club soda and scrub the pot while the soda is still inside. Wipe out any remaining flakes of caramel with a dry paper towel.


Pour cold milk into a chilled pitcher.

Given the above summary, write a detailed text in English for it.

Try to chill a metal steam pitcher about 30 minutes before you want to make latte art. Remove the cold pitcher and pour in cold milk until it reaches the bottom of the spout. This will give the milk room to expand and foam as it heats.  For example, if you have a 12-ounce (355 ml) pitcher, pour in about 10 ounces (295 ml) of milk. Because of its high fat content, whole milk is easier to steam than skim or low-fat milk.


Pour cool water into the bowl or seed sprouter. Soak the quinoa seeds. Drain the water after 30 minutes of soaking.

Given the above summary, write a detailed text in English for it.

You need to soak quinoa for an extended period of time before you do anything else.  Make sure you add enough water so that the quinoa seeds are fully submerged. The temperature should be no warmer than 70 degrees F (21 degrees C). Allow the quinoa to soak for up to 30 minutes. There’s no harm in leaving them in there a little bit longer, but try not to forget them and leave them in the dish the whole night. This may weaken and dissolve some of the quinoa grains. Carefully drain the excess water from the sprouter or bowl over the sink. The quinoa should remain in the bowl or the sprouter. One good way to do this is by playing the edge of a spatula in front of the quinoa seeds. The water will still pour around the edges but the quinoa will remain in place inside the bowl. If necessary, use a strainer. However, it’s simpler just to keep the quinoa in the bowl. It’s okay if a little extra water is left behind as long as it isn’t too much.


Pour hot or cold liquids into your thermos using a funnel. Clean the thermos out with soapy water after each use.

Given the above summary, write a detailed text in English for it.

Avoid pouring the liquid directly into the bottle since you could easily spill and loosen the tape around your thermos. Put the narrow end of a funnel into the glass bottle and slowly pour your drink inside. Be careful not to overfill the funnel, or else it could spill out. Pull the funnel out of the bottle and seal the cap on the bottle to use your thermos. Avoid using the thermos for anything with solids, such as soups or stews, since the food could get stuck inside. Rinse the thermos out with warm water first to remove any liquid that’s inside. Put a squirt of liquid dish soap in the thermos and fill it halfway with warm water. Shake the thermos to clean the inside before emptying it out. Finally, rinse the thermos out with clean water until you don’t see any more suds. Place the thermos upside down to drain and dry. Rinse out your thermos as soon as you finish what’s inside to reduce the risk of bacteria growing.


Pour out a beer and fill it with water. Slowly empty a drink. Spit alcohol into another bottle. Fake taking a shot.

Given the above summary, write a detailed text in English for it.

Take a beer bottle or can with you to a restroom and dump the contents down the sink or toilet. Then refill it with water from the tap and drink that instead. No one will be able to see the difference through the brown bottle or metal can. Be sure to rinse the bottle or can out at least once before you fill it with the water you intend to drink, to get rid of any residual alcohol in the bottle or can. If you have an alcoholic drink, hold onto it and, very occasionally, find opportunities to get rid of a small amount at a time. Pour some into the sink in the bathroom, a trash can nearby, or someone else’s finished drink cup. Don’t get rid of too much at a time, or leave too often to empty it.  Put your mouth to the drink occasionally without actually drinking any so it doesn’t look suspicious that your drink is disappearing on its own. Tell a friend (or several), “Mmm, this is good, try this!” and have them take a sip so your drink disappears faster. If you have a drink with alcohol, keep a water, soda, or tea bottle nearby. Take a sip of the alcoholic drink, but hold it in your mouth without swallowing. Keep it there for at least 30 seconds, then pretend to drink from the other bottle, instead backwashing the alcohol into it at the end. Explain that you’re just trying to hydrate and avoid a hangover, if anyone asks. If you’re offered a shot of alcohol, pour it out in a trash can, plant, or empty cup when no one is looking or while others are doing their shots. Hold your hand around the shot glass to disguise that there’s nothing in it, then pretend to take the shot. If you can’t get away with pouring the shot out, take it but don’t swallow it. Reach for a soda bottle (preferably your own personal one) and pretend to drink from it as a chaser, backwashing the alcohol from your mouth instead.


Pour out any gas remaining in the filter. Spray the filter with a pressurized carburetor cleaner. Tap out loosened debris, then dry the filter for an hour.

Given the above summary, write a detailed text in English for it.

There might be residual gas in the filter. Gently tap both the fuel-in and fuel-out nozzles into the container you used to catch spilled gas from the fuel lines. The nozzles are located at each end of the filter. Purchase a cleaner in a pressurized container that comes with a small application straw. Attach the straw to the container's spout, then spray inside each nozzle. You can find a pressurized cleaner at your local automotive store. Ask an employee to recommend a product that safe to use on fuel filters. Carefully knock the filter against the side of the container you used to catch spilled gas. Let the spray and any loose debris fall out of each nozzle. Spray the nozzles one more time, tap out debris, and let the filter air dry for at least 1 hour.


Pour out the old water. Run hot water into the base. Add lemon juice and baking soda. Scrub the base with a base brush. Add a little bit of hot water and swirl. Fill the base up with hot water and let rest. Rinse the base.

Given the above summary, write a detailed text in English for it.

If your hookah still has stale old water in it from the last time you used it, carefully pour it out into the sink, making sure not to spill up over the sides and make a mess. Make sure your base is at room temperature before adding hot water to it; if you recently use ice with your hookah, adding hot water immediately might cause the base to crack.  Use your fingers to rub inside the top of the base, as far as your fingers can comfortably fit. Pour the water back out. Measure out about two tablespoons of lemon juice and one teaspoon of baking soda, then pour them into the base of the hookah. Swirl the base around to mix them together; it’s normal for the solution to fizz up a little when the two products come into contact. A base brush is shorter than a stem brush, and the stiff bristles are much wider. Again, you may have received one with your initial purchase of the hookah; if not, they can be found anywhere hookahs are sold or online.  With the lemon and baking soda mix still in the base, insert the base brush. Twist it around inside the hookah, making sure to press it up against the sides firmly to scrub well. Once hot water has been added to the lemon juice and baking soda mixture, cover the open end of the base with the palm of your hand and swirl the contents around, making sure to cover all of the internal surface of the base. Fill the base up all the way to the brim with hot water, then set it aside somewhere where it won’t be knocked over to rest. Let it sit for at least one hour; leave it overnight if you want to do a deep clean. Once you’ve let the water, lemon juice, and baking soda mixture do its work for at least an hour, rinse the base clean with hot water. Turn it upside down over a towel to let it dry.


Pour some washable, green paint into a dish. Repeat the process with your other hand. Make more prints, if desired, then let the paint dry.

Given the above summary, write a detailed text in English for it.

Tempera paint or finger paint would work the best. For easier clean up, mix a few drops of liquid dish soap into the paint. If you will be making these on paper, consider using a green ink pad instead. Make the next print a little bit above and to the side of the first print. Be mindful about the left and right placement. Remember: the edge of your palm will make the outer edge of the foot. Consider working your way backwards rather than forwards. This way, you won't risk accidentally smearing the paint as it dries. Most tempera and finger paints dry quickly. They should be ready within half an hour, at most.


Pour the apple cider vinegar into a spray bottle. Add the essential oils to the bottle. Fill the bottle with water. Spray the mixture under your arms.

Given the above summary, write a detailed text in English for it.

Add approximately ¼ cup (59 ml) of apple cider vinegar to a glass spray bottle. The vinegar should fill the bottle halfway. The spray bottle should hold at least 4 ounces (118 ml). Once the apple cider vinegar is in the spray bottle, mix in 30 drops of lemon essential oil, 15 drops of lavender essential oil, and 5 drops of tea tree essential oil. The oils will help keep the spray from smelling like apple cider vinegar. Feel free to customize the essential oil blend that you use to suit your personal preference. You can any combination as long as they equal 50 drops. Keep in mind that it’s best to use antibacterial oils, so consider substituting peppermint, eucalyptus, bergamot, oregano, lemongrass, and/or thyme. After you’ve added the essential oils to the vinegar, pour ¼ cup (59 ml) of distilled or spring water into the bottle. The bottle should be completely full once the water is added. Shake it well to ensure that all of the ingredients are mixed. If want your deodorant spray to provide extra odor protection, substitute 100 proof or higher vodka for the water. When you’re ready to apply the deodorant, spritz the spray 1 to 2 times under each arm. Let the spray air dry on your skin before you get dressed. The deodorant spray will stay fresh for up to a year.


Pour the batter into the pan. Bake the brownies for 35 to 40 minutes. Let the brownies cool before serving. Finished.

Given the above summary, write a detailed text in English for it.

Once of all the ingredients are combined, use the spatula to transfer the batter into your prepared pan. It will be extremely thick and sticky, so work slowly to ensure that it’s evenly spread. Place the pan of brownies in the preheated oven, and let them bake for approximately 35 to 40 minutes. You’ll know that the brownies are done when you stick a tester into the center of the pan and it comes out with only a few moist crumbs. Any thin skewer can work as tester, but a toothpick is usually the easiest tool to use.  The edges of the brownies should be set when they’re done, though the center will remain slightly moist. It’s best to under bake your brownies rather than overbake them. Take them out of the oven if you’re not entirely sure whether they’re done or you may risk burning them. If you don't have any toothpicks or other thin skewers at home, you can stick the tines of a fork into the center of the brownies instead. You’ll probably want to cut into your brownies right away, but it’s important to allow them to cool first. Leave them in the pan for approximately an hour before cutting them. Let them cool for another hour on a wire rack before serving. Allowing the brownies to set for a couple of hours not only means a cleaner cut when you slice them, but it gives the flavors time to deepen too.


Pour the batter into the prepared pan. Bake the cake until it’s done but still soft. Sprinkle a kitchen towel with powdered sugar. Turn the cake out onto the towel and roll it up tightly. Allow the cake to cool completely.

Given the above summary, write a detailed text in English for it.

When you’re finished mixing the carrot cake batter, carefully pour it into the prepared jelly roll pan. Use the rubber spatula to spread it evenly throughout the pan. The batter will be fairly thin, so be sure to spread it to all the corners of the pan. Once the batter is in the pan, place it in the preheated oven. Allow the cake to bake for 15 to 16 minutes, or until the cake is cooked through but still soft on top. You can tell that the cake is done if the top springs back when you touch it. While the carrot cake is baking, lay out a clean kitchen towel on the countertop. Liberally sprinkle the towel with approximately ¼ cup (31 g) of powdered sugar so the length of the fabric is covered. As soon as the cake is finished baking, immediately turn it out onto the kitchen towel. Start with the short end of the cake and roll it up tightly with the towel. If the parchment paper is stuck to the bottom of the cake, remove it before you begin rolling it up. When the cake is rolled up in the towel, leave it to sit out on the counter. Let the cake cool completely, which should take at least 1 hour. You want the cake to be room temperature before you add the filling, or the cream cheese frosting may melt out of it.


Pour the beans into a pot. Fill the pot with water. Boil the beans for 2-3 minutes. Let the beans soak for 2-4 hours. Prepare the beans for cooking.

Given the above summary, write a detailed text in English for it.

Once you’ve picked through the beans and rinsed them off, move them to a deep lidded pot. Make sure there’s enough space for the quantity of beans you’re preparing and the water to soak them in, along with a little extra room for the water to rise as it heats up. As with the quick soak method, you’ll be doing both your soaking and cooking in the same piece of cookware. Use about 10 cups for every 2 cups of beans. For a hot soak, you’ll need to add slightly more water than you would for a quick or traditional soak. This will prevent too much moisture from escaping while the beans are being heated. Avoid overfilling the pot, or it may bubble over once it begins boiling. Leave the beans uncovered and be sure to stir them periodically to keep them from sticking. You should notice a thick foam forming over the boiling beans—this is evidence that the tough starches are cooking out. If the water level in the beans looks low by the time they finish boiling, you can add more half a cup at a time. Set aside some room on the cooktop or kitchen counter to leave the pot. With a hot soak, you stand to make up for the additional time the beans spend soaking with a much faster cook time.  Hot soaking is the most effective method of preparation for people who want consistently tender beans. A longer soak in hot water can cut down on the bloat-causing byproducts in the beans by up to 80%. Dump out the dirty soaking water and replace it with an equal amount of clean water. Add salt, black pepper, oregano, diced onion or any other seasonings of choice and simmer the beans until they reach the desired texture.  Hot soak beans that are destined for soups and salads to ensure that they turn out nice and soft. A perfectly cooked bean should be firm on the outside and fluffy in the middle, with the skin intact.


Pour the coconut milk into a blender. Stir the cocoa powder into the coconut milk. Add the rest of the ingredients, and blend until the mixture is smooth. Taste the mixture and make any adjustments. Freeze the ice cream in an ice cream maker. Serve the ice cream.

Given the above summary, write a detailed text in English for it.

Shake the can vigorously first, then open it and pour the contents into a blender; you can also use a food processor instead. Use a spoon or spatula to scrape out any leftover coconut cream and add it to the blender. Don't blend it just yet, and don't worry about being too precise. Mixing the cocoa powder into the coconut milk first will simply prevent the cocoa powder from flying out everywhere when you turn the blender on. Add in the honey, vanilla extract, and salt. If you are vegan, you can use agave nectar or maple syrup instead of honey. If the mixture is too sweet, add a pinch of salt. If it is not sweet enough, add a little bit more of your honey, avage nectar, or maple syrup. Be sure to blend after each addition. Follow the manufacturer's directions, as each ice cream maker will be a little different. If you don't have an ice cream maker, follow the steps below:  Chill the mixture in a bowl over an ice bath. This will keep ice crystals from forming. Pour the ice cream into a shallow, freezer-safe container, preferably metal. Place the ice cream into the freezer. Stir the ice cream with a whisk or spatula every 30 minutes until it is frozen, about 2 to 3 hours. Be sure to pull the ice cream away from the edges of the container and to break up any ice crystals. If the ice cream is too hard to scoop out, let it sit on the counter for 5 minutes. Store any leftovers in the freezer, and eat it within 1 to 2 weeks.


Pour the coffee into a glass. Add ice. Add milk, if desired. Add water. Stir with a straw.

Given the above summary, write a detailed text in English for it.

Open the shaker and pour its contents into a tall glass. Add some ice cubes to the glass, filling it up half to two-thirds of the way. Some recipes suggest a smaller amount of ice, some as few as three to four ice cubes. Once again, you can experiment with this and find the amount that's right for you. Some people like milk in their frappé, while others find it more refreshing without.  If you want milk in your frappé, you can either add one to two tablespoons of chilled milk, or add two tablespoons of evaporated milk. In Greece, when ordering a frappé with milk, you order it "me gala." Add cold water to fill the glass. Again, different recipes call for different amounts, with some calling for as little as two ounces, and others as much as eight. Experiment and find the amount that you like best. Always serve with a straw, as the drink will need to be stirred periodically during consumption to combine the froth with the liquid. Don't stir too much or too vigorously, or you will break up the froth.


Pour the concrete for the foundation, if you haven't already. Spread mortar onto the foundation and begin laying your concrete or cinder blocks. If necessary, lay out your fire brick inside your firebox. Remove any air bubbles from the fire brick mortar with a jointer and a brush. Construct or add a chimney for wood-burning fireplaces. Add the spark arrestor. Install the hearthstone. Select a stone style for the veneer. Connect your gas-burning fireplace to the gas line. Finished.

Given the above summary, write a detailed text in English for it.

Set up the foundation first by digging a trench and using a plate compactor to shore up the foundation. Mix and pour the cement and allow it to set for at least 24 hours, if not longer.  Check with local building authorities to see how low you'll need to dig your foundation. Some locations will need foundations of concrete only 6 inches (15.2 cm) deep, while others will need to be in excess of 1 foot (0.3 m). Note: Concrete and mortar, although similar, are different bonding agents and should be used differently. You'll use the concrete to lay a foundation, if necessary, and the mortar in order to bond concrete or cinder blocks together. Follow the building plans precisely, making sure that each row of blocks is level.  When creating the base, be sure to use a level in order to ensure a balanced placement of the concrete or cinder blocks. If building using cinder blocks, spread mortar in between each row, as well as in between individual pieces of cinder block. Fire brick should take special care when installed inside a firebox: Laying a pleasing-looking pattern and mixing the right mortar is an important consideration.  Choose a nice inlay pattern with which to set the fire brick. A running bond pattern works nicely in a firebox. Find the center of the firebox and trace a line all the way to the face of the firebox. Place a fire brick immediately to the left and to the right of the bisecting line, flush against the face of the firebox, leaving about 1⁄4 inch (0.6 cm) space in between the two. Lay one brick immediately above the two bricks, offsetting it by placing it exactly in the middle. Above it, lay down two bricks in the same pattern as originally placed. Mix your mortar with high-temperature mortar. This way, the high temperature of the fire won't compromise the mortar that's holding the fire brick together. When laying down the brick, cut it as necessary at corners and edges. While you should be able to get by without having to cut the center pieces of the firebox, corners and edges will force you to...


Pour the concrete from the truck or wheelbarrow. Flatten and level Put in contraction joints about 1 inch (2.5 cm) deep. Use a brook or sack to add texture to the concrete. Cure the concrete Park your car on your new driveway.

Given the above summary, write a detailed text in English for it.

You’ll need to be able to pour the concrete fairly quickly, and wheel barrowing the concrete the length of a substantial driveway is labor-intensive. If you cannot get the concrete trucks in a position to pour their payload directly into your forms, consider hiring a concrete pumping contractor to place the material for you.  You can also rent a piece of equipment with a front bucket, such as a skid steer, tractor, or a mechanical-engine powered wheelbarrow to make the job easier. For smaller driveways, a wheelbarrow will likely suffice. the slab as desired. You will want to get the surface as flat (note, this does not mean level) as possible to avoid bird baths, or standing water, on it. The driveway may slope, but should still be flat.  Not all driveways are level, but the surface should be fairly flat. You can use a hand trowel to make the surface evenly flat. Concrete will contract as it dries, which can result in cracking. Avoid this by using wood or plastic “zip strips” to add 1 inch (2.5 cm) deep “cracks” or cuts in the concrete every 4 feet (1.2 m) or so.  If you let the concrete dry too much, you may need to use a specialized saw to cut contraction joints in, so it’s best to do it early. Make sure you seperate the contraction joints by the same distance to keep the driveway looking uniform. Perfectly smooth concrete may make it difficult for your vehicle to get traction, especially in wet conditions. Drag a broom or a burlap sack along the concrete as its drying to create a textured surface your tires can grip.  This step must be done while the concrete is still damp enough to accept the texture. Broom the concrete in the direction you want your driveway to drain if there is a slope. . This is done by creating a moisture retaining barrier on the concrete's surface, either with a layer of plastic sheeting or by applying a chemical curing compound to prevent the concrete from drying out too quickly.  You should protect your concrete drive from extreme weather conditions for at least 3-7 days. Do not...


Pour the cream into a suitable bowl. Whip the cream lightly. Mix through 1 level teaspoon of sugar to the cream. Pour the cream into a rigid sided container. Place in the freezer.

Given the above summary, write a detailed text in English for it.

Only whip until it's just stiff. For each 125ml/ 1/4 pint of cream, add another 1 level teaspoon. Cover with a strong plastic bag that seals (in fact, two bags is recommended), to prevent fridge odours from entering. Leave at least 1.5cm/1/2 inch space between the lid and the top of the cream. This allows for expansion when it freezes.


Pour the distilled water and goat's milk into a pot and heat them to 80 to 100°F (26.7 – 37.8°C). Assemble a double boiler. Add the oils and butters to the upper pot of the double boiler. Heat the oils and butters over low to medium heat until they melt. Add the stearic acid and emulsifying wax to the oils and stir with a spoon or spatula until melted. Add the water and goat's milk solution to the wax, butter, oil mixture and blend together with a stick/handheld blender. Test the temperature of the lotion before adding any preservatives. Add the preservative and fragrance or essential oils. Blend one more time for about one minute. Transfer the lotion into a bottle with a pump dispenser.

Given the above summary, write a detailed text in English for it.

Set the pot on the stove and keep an eye on it at all times. Be sure to stir it from time to time so that the milk does not scorch. Use your thermometer to check the temperature. The goat's milk must be pasteurized. If your bottle says "raw" or "non-pasteurized," you will need to pasteurize it. Click here to learn how to do this. Fill the bottom pot with 1 to 2 inches (2.54 to 5.08 centimeters) of water. Place the larger pot on top and move everything to the stove. If you do not have a double boiler, you can make your own by filling a large pot with 1 to 2 inches (2.54 to 5.08 centimeters) of water, and placing another pot or glass bowl on top of it. The bottom of the upper pot or bowl should not be touching the water. Argan, avocado, coconut, jojoba, or sweet almond oil are all great options. You can use just one oil, or a combination, so long as you end up with 2.7 ounces (79.85 milliliters). For example, you can use 1.7 ounce (50.28) sweet almond oil and 1 ounce (29.57 milliliters) avocado oil. You can also use avocado butter or cocoa butter instead of shea butter. This will make it easier to mix the rest of the ingredients into them. Be sure to stir the oils and butters from time to time so that they melt evenly. Stearic acid is used by soap makers to help thicken lotions. If you want a thicker lotion, add the stearic acid. You can purchase both ingredients online at a soap making supply shop. You will need to blend for about two to five minutes. Each preservative has a different temperature requirement. Make sure that the temperature of the lotion falls within the recommended parameters of the preservative. Preservatives are not absolutely necessary, but they will make your lotion last longer. You will also be able to keep your lotion on the shelf. If you do not add preservatives, you will need to store your lotion in the fridge and use it within two weeks.  The most common preservatives used by soap and lotion markers are: Germall Powder, Optiphen, and Phenonip. You can purchase them online from soap...


Pour the fabric paint(s) into suitable containers. Apply acrylic primer to your shoes before you paint. Paint your shoes following your design. Let the paint dry. Add finishing touches. Apply a sealant. Re-lace your shoes after they have dried.

Given the above summary, write a detailed text in English for it.

If you need to mix colors, mix a small amount on paper to test the color ratios. When you've created the right color, mix larger amounts in your palette. Prepare all your colors first so you can work quickly. Alternatively, use fabric paint pens, which are less messy and often easier to use. Without acrylic primer, your design will will begin flaking. Primer takes anywhere from thirty minutes to an hour to dry, so plan accordingly. You will want a thin coat that doesn't cover the shoe's texture. One coating is more than sufficient. While you may be tempted to rush, a slow and steady hand will give you cleaner results. If you forget what color you wanted a certain area, consult your final design paper.  Use a variety of paintbrushes in different sizes. If you're adding delicate lines, use a slimmer paintbrush. Use a thicker paintbrush or a sponge for painting broad areas.  For polka dots, dip the end of a cotton bud directly into the paint and press in place on the shoe. Allow each shoe to dry thoroughly before finishing. If you want to finish your project sooner, place your shoes in a sunny area and leave them until completely dry.  The drying time for acrylics varies depending on brand. Consult the label for exact times. Avoid touching your shoes until dry. Touching them too early can create finger smudges and mess up your design. If you bought glitter, beads, or ribbons, glue them on. Try not to add too many decorations. Too much may distract from your shoes' new design. To ensure that the design stays intact and is durable, apply a fabric sealant. Mod Podge Outdoor and Scotchgard work well for fabric shoes, but other brands are available. Sealant is technically optional but highly recommended. The paint will wear off quickly if it is not protected from the elements and begin to crack. If you want a funky or creative look, use a colorful ribbon or a patterned cord instead. Tie them as you would regular laces. Just be sure to choose a ribbon that is durable and will not break over time. For a cute flair,...


Pour the flour and salt into a food processor and pulse for a few seconds. Cut the butter into cubes. Add the butter a little bit at a time to the food processor and mix. Add the cold water and pulse for a few more seconds. Cover the dough with plastic wrap and put it into the refrigerator for 20 minutes. Lightly flour your cutting board and rolling pin. Turn the dough onto the cutting board. Form the dough into a flat square by kneading it gently. Use the rolling pin to roll the dough out into a rectangle. Fold the dough into thirds. Rotate the dough 90 degrees to either side. Repeat the rolling, folding, and turning process six to seven more times. Wrap the dough in plastic wrap and put it in the refrigerator. Use the dough.

Given the above summary, write a detailed text in English for it.

This combines the flour and salt evenly. If you do not have a food processor, then pour the flour and salt into a bowl and mix with a fork. If you are unable to purchase all-purpose flour, then use plain flour. This will help the butter soften faster and make it easier to blend into the flour and salt. Pulse the food processor for a few seconds before you add more butter. This makes the butter more manageable and prevent the blades from getting stuck. If you do not have a food processor, put the butter into the bowl and mix it lightly with the flour using a fork. Then, roll a pastry blade across the butter and flour using a back and forth motion. Keep lifting and rocking the pastry blade until you have a rough, crumbly texture. The butter chunks should be roughly the size of a pea. The dough will start to come together and pull away from the sides of the bowl. If you are using a bowl, lightly pat the dough down with your hands, then make a small well in the center. Pour the water into the well and mix with a fork until the dough starts to come away from the sides of the bowl. This gives the butter time to cool back down, and prevents your dough from becoming too soft. After 20 minutes are up, take the dough out and unwrap it. This prevents the dough from sticking to everything. Be sure to keep a bag of flour on hand, in case you have to add more flour to your work surface; the dough will absorb the flour as you work with it, making the work surface sticky. The dough may feel dry, but this is normal. Do not add water to it; it will become softer the more you work with it. Do not make the dough too thin; you will be rolling it out some more later. You may see some streaks of butter in the dough, which is also normal. Do not attempt to mix the butter in. Roll in one direction only. The dough should be three times longer than it is wide. Take the bottom third of the rectangle, and fold it just past the middle. Take the upper third of the rectangle and fold it down on top of the rest of the dough, making a square....


Pour the flour, baking powder, salt, and sugar in a large bowl. Stir the egg and milk together. Melt your butter in a small, microwave-safe bowl. Make a well in the center of the flour bowl and pour the melted butter and egg mix. Heat a lightly oiled pan to medium-high setting. Scoop the batter onto your pan. Sprinkle your berries, fruit, or chocolate chips into the batter. Cook each side until they are a light golden brown. Top with syrup, berries, fruit, or chocolate chips.

Given the above summary, write a detailed text in English for it.

Pour 1 ½ cup of flour, 3 ½ teaspoons of baking powder, ½ teaspoon of salt, and ¼ cup white sugar into a mixing bowl. Sift or stir the bowl until the ingredients are distributed evenly. Break up any clumps until the mixture is smooth. Crack one egg into a bowl, followed by 1 ¼ cup (300 ml) of milk. Use a whisk to beat the mixture until it is smooth and creamy. Place 3 tablespoons of butter in a small bowl. Microwave for around 1 minute or until the butter is completely melted. Stir the ingredients together using a whisk until the batter is as smooth as possible. While heating, gently tilt the pan so the oil can coat it thoroughly. If desired, butter can be used instead of oil. Spread the batter around so it is a nice, large circle. Use about ¼ of a cup (59 ml) for average-sized pancakes, ⅛ of a cup (28 ml) for mini pancakes, and ½ a cup (120 ml) for jumbo pancakes. Spread them evenly so the flavor is consistent. Though not required, these additions can give an extra bit of flavor to your Mother’s Day meal. Depending on your stove’s heat and the thickness of the pancake, each side could take between 3 and 6 minutes to cook. Pancakes can burn quickly, so stay alert while they are cooking. If you’re not sure what kind of syrup your mother likes, serve it on the side. For extra brownie points, arrange your berries, fruit, or chocolate chips in the shape of a heart or smiley face.


Pour the food or liquid you want to pasteurize into sterilized containers. Place the containers into a large stockpot and then fill it with water. Heat the water to 175 °F (79 °C) for 20 minutes. Remove the jars and cool them quickly in water. Store the jars in your refrigerator.

Given the above summary, write a detailed text in English for it.

Pour the food or liquid into previously sterilized glass containers. Leave 1–2 inches (2.5–5.1 cm) of empty headspace at the top of each container. Seal the containers with lids that provide a good seal. Note that a tightly sealed lid is essential for this method so that the water doesn't get into your pasteurized liquid.  The liquid can expand during the pasteurization process, and if the containers are too full when this happens, they could break. If you want to pasteurize eggs still in their shells, you can put them directly into the pot without a container. Set the glass containers in the bottom of a large stockpot. Fill the stockpot with enough water to cover the jars with 2–3 inches (5.1–7.6 cm) of water. It's a good idea to place a clean dish towel or jar rack at the bottom of the stockpot to help prevent the glasses from moving around and crashing into each other while they are pasteurizing. Place the filled stockpot on your stove over medium heat. Gradually heat the water until it reaches a temperature of 175 °F (79 °C), then hold that temperature for 20 minutes before removing the glass jars. Use a cooking thermometer to monitor the temperature of the water.  Heat the water slowly. Rapid heating can break the glass and may disrupt the pasteurization process. Submerge the tip of the thermometer two-thirds deep into the water. Do not allow it to come into contact with the sides or bottom of the pan. Carefully remove the jars from the hot water with tongs or a jar lifter. Submerge them in cool water for 15 minutes to get them close to 44 °F (7 °C) quickly.  Fill a clean sink or basin to do this. Use cold water from the tap and add a tray of ice cubes to bring the temperature down a bit quicker. Do not place the hot bottles directly in the freezer or refrigerator. This extreme temperature change can shock the glass and cause it to break. After cooling the filled glasses in cool water, move them to a refrigerator. Store them there until you are ready to use them.  Note that the pasteurized liquid should...


Pour the hot taffy mixture into the baking trays. Cut wax paper into squares for storing the taffy. Ask a friend to help you stretch the taffy. Grab the taffy on one baking sheet. Repeat the action of stretching the taffy until it becomes firmer and lighter in color.

Given the above summary, write a detailed text in English for it.

It should create a thin layer. Allow the mixture to sit for 15 minutes until it is cool enough to handle. The squares should be three inches (7.5cm) by three inches (7.5cm). Wash your hands. Then, butter them thoroughly. If possible, get two more people to stretch the other baking sheet filled with taffy at the same time. Have your friend pull it away from you. Then, pull it back. It will take about 15 minutes to stretch the taffy adequately.


Pour the hot water into a medium-sized bowl. Finished!

Given the above summary, write a detailed text in English for it.

The water doesn’t need to be boiling hot, but it should be warm to the touch. Enjoy your glow-in-the-dark slime!


Pour the hot water over the tea.

Given the above summary, write a detailed text in English for it.

Carefully pour the water into your kettle or cup. If you're using a cup, fill it about 3/4 full so you'll have room to add milk later. If you're making loose leaf tea in a teapot, pour about 3⁄4 cup (180 ml) of water for each serving of tea. For tea bags in a teapot, pour around 1 cup (240 ml) of water for each tea bag.  If you're making loose leaf tea in a cup, consider putting the tea into a mesh tea ball or place a strainer into the cup before you add the tea and water. Then you can lift up the strainer or ball to remove the tea leaves. Consider measuring the water the first few times you use the teapot. Then you can begin to eyeball how much water to use once you're comfortable with the teapot.


Pour the lager or beer of choice into a large mixing bowl. Whisk in the flour gradually. Add the cayenne pepper, soy sauce and seasoning to taste. Place in the refrigerator to chill before using. While chilling, prepare the onion rings. Cook the onion rings. Remove with tongs or a slotted spoon. Serve immediately for best flavor.

Given the above summary, write a detailed text in English for it.

Whisk until it turns smooth and silky in consistency. Add more flour if needed but only after whisking to see if it's enough or not.    Mix through well. Thirty to sixty minutes is a good amount of time. Cut into 1/2 inch/1 cm rings and place in the refrigerator to chill. Pour enough oil to cover in a heavy based frying pan with high sides or use a deep fryer.  Drop each ring into seasoned flour and coat well. The dip in the batter.     Using tongs, dunk into the hot oil. Fry until golden brown, about 3-4 minutes.    Place on kitchen paper to drain any excess oil. Season again if needed. Salsa, tomato ketchup, mayonnaise, etc. make good accompaniments.


Pour the lemon juice and sugar into the serving jug or pitcher. Done.

Given the above summary, write a detailed text in English for it.

Stir to dissolve the sugar. The strawberry lemonade is now ready for serving. Add ice cubes before pouring. If not serving immediately, keep chilled in the refrigerator.


Pour the milk and cream into a small heavy-based saucepan. Pour the warmed milk and cream into a blender. Pour the blended chocolate mixture into a dish for dipping in. Tip butter or oil into the frying pan or skillet. Plate up. Serve immediately.

Given the above summary, write a detailed text in English for it.

Heat over medium heat. Do not boil; this is just enough to warm the liquid constituents. Add the melted chocolate, cocoa powder, eggs and salt. Blend for 1/2 a minute to a minute, to combine well. If the eggs cook, sieve out any cooked bits. Try not to have any of the warmed ingredients too hot. Add the bread slices and soak for a minute or two. The thicker the slices, the longer the soaking needs to be. Add the soaked bread slices. Cook for 2 minutes on one side, then flip over and cook the other side. Continue until all slices are cooked. Slices can be kept warm on a plate in the oven. Put the bread onto the serving plates, drizzle over with additional melted chocolate and dust with either icing/confectioners sugar or some more cocoa powder. Whipped cream is also a nice extra. Add some ripe berries that are in season for a delicious extra.


Pour the milk into a blender, and add the ice cream and the vanilla extract. Cover the blender and blend until smooth. Crumble the pop tarts into small pieces. Add the crumbled pop tarts, and blend for a few more seconds. Pour the milkshake into two tall glasses and garnish with a pop tart triangle.

Given the above summary, write a detailed text in English for it.

Because of how rich this dessert is, you might want to use a low-fat or non-fat milk for this. If you don't mind rich milkshakes, then use 2% milk or whole milk. From time to time, you pay have to pause the blender, and use a spatula to scrape down any clumps. This will ensure that everything mixes evenly. Set these pieces aside. You can also try this with Strawberry pop tarts and make a strawberry shortcake milkshake instead. You want the crumbled pop tarts to be just combined; you should still see some little chunks and crumbs. Use a spatula to help guide the mixture into two tall glasses. Serve the milkshake immediately.


Pour the milk into a blender. Add the vanilla ice cream. Add your touch of vanilla extract and/or sugar if desired. Blend everything on medium until well mixed, about 5 to 10 seconds. Pour into 1 or 2 tall glasses and serve immediately.

Given the above summary, write a detailed text in English for it.

You can use any type of milk you want, including low-fat, whole, almond, or soy. Whole milk or 2% milk will give you the most flavorful milkshake, however.   If you only have skim milk, but would like something richer, add a splash of half-and-half or heavy cream. For a thicker milkshake, use only ½ cup (120 milliliters) milk. For a thinner milkshake, use 1 cup (240 milliliters) of milk. If the ice cream is too hard to scoop, it will be too hard for your blender. Let it thaw on the counter for a few minutes until it is soft enough to scoop out. If you like your ice cream extra sweet, you can sweeten it further with some vanilla extract or sugar. You can use agave nectar, honey, maple syrup, or stevia instead. From time to time, pause the blender, and scrape the mixture down the sides using a spatula. This will help everything mix more evenly. If you want a thinner, frothier smoothie, blend it for a few more seconds. You can serve the milkshake as is, or garnish it with a swirl of honey or chocolate sauce.


Pour the mixture into your baking pan of choice. Bake your cornbread for 15 to 20 minutes. Remove your cornbread from the oven. Finished.

Given the above summary, write a detailed text in English for it.

Use a spatula to make sure you get all of the batter into the pan. Place the pan into the heated oven, making sure to note the time that you put it in. If you chose to heat your pan in the oven but notice that it has gotten cool, stick it back in the oven for another couple of minutes before removing it and pouring the batter in. Keep in mind that every oven is different so you will want to keep an eye on your cornbread to make sure that it doesn’t burn. The cornbread will be ready when the top becomes a crisp golden-brown. To make sure that the center is cooked all the way through, insert a toothpick into the center of the cornbread. If it comes out clean (no batter clings to it), your cornbread is done. Place your cornbread on a stovetop or potholder and let it cool for five to ten minutes. Once it has cooled, use a serrated knife to cut the cornbread into pieces. The serrated knife works to cut the cornbread without making it crumble and fall apart.


Pour the paint into a bucket. Add water. Stir the paint and add water gradually. Pour the paint through a funnel.

Given the above summary, write a detailed text in English for it.

If you have a large paint job planned, then use at least a 5-gallon (19 l) bucket for this project. Thinning a large patch of latex paint will ensure consistent results! For quantities under 1 gallon, such as 1 pint, use a smaller bucket. For every gallon (3.7 l) of paint you plan to use, set aside 1/2 cup (118 ml) of water. The water should be at room temperature. Do not pour all of the water in at once, adding too much water will ruin the paint. Instead, pour it into the bucket in increments throughout the stirring process.  While you must thin latex paint with water, the amount of water you must add varies from brand to brand. Higher quality latex paint is thicker, therefore requiring more water; lower quality latex paint is thinner, therefore requiring less water. Most paint will require 1.6 cups of water per 1 gallon of latex paint. Instead of adding all of this water at once, however, it is better to begin by adding less water and gradually add more water as needed. Never add more than 4 cups of water per 1 gallon of latex paint.  If you are using pints of paint, add 2 tablespoons of water per 1 pint of latex paint. Use a paint stir stick to mix the paint thoroughly with the water. Move the stick in upward and downward spirals. Periodically pull the paint stick out and observe how the paint runs off the stick and into the bucket. If the paint is still clumpy or sticking to the paint stick, add a little bit more water. Repeat until the paint is a smooth, rich creamy texture.  Never add all of the water at once. Add it to the paint in small increments. Before adding more water, pull the paint stick out of the paint to see if it has become smooth or remains clumpy. Repeat as needed. Instead of stirring the paint, you can repeatedly pour the paint from one 5-gallon bucket to another 5-gallon bucket. Hold the funnel over the bucket of paint. Use a ladle or scoop to run the paint through a funnel. If it flows freely through your funnel, then it will also flow through your sprayer nozzle. If it does not flow...


Pour the paint. Dampen the roller sleeve. Load the roller. Visually divide the remaining wall space. Work in M-shaped strokes. Cover your original strokes with vertical strokes.

Given the above summary, write a detailed text in English for it.

Pour the emulsion into a paint tray until the tray is roughly one-third full. Use a tray specifically designed for use with paint rollers. There should be a sunken well at one end and a ribbed, slanted platform extending up toward the other. Pour the paint directly into the sunken well. Quickly dunk the soft sleeve of the paint roller in water. Gently squeeze out any excess water before continuing.  To remove the excess water, pass the roller over clean paper towels or other non-inked absorbent paper material. The water will not dilute the color of the emulsion. Since emulsion is a water-based paint, however, water can help the roller apply the paint in smoother, more even strokes. Dip the paint into the filled well of the roller tray. Spread the paint over the sleeve by passing it up and down the ribbed platform, then lift the roller out of the tray. You only need to apply a light coat of paint to the roller. If emulsion drips off when you lift it up, there's too much on it. Roll the roller over the platform again to scrape away some of the excess. Mentally divide the remaining wall into 1-yard (1-meter) squares. Paint the wall one square at a time until the entire surface is covered. Tackle the square in the top corner first. If one corner is closer to a window than the other, choose that one since the sunlight can make it easier for you to check the application and coverage of the emulsion. Place the loaded roller in the center of the square, then roll over the all in diagonal M-shaped strokes.  Start at the bottom of one side and work toward the opposite side. After the first "M," you'll need to lift the roller and create another "M" over the first. This second "M" should be perpendicular to the first. Repeat these diagonal strokes, reloading the paint as needed and changing the angle periodically, until the entire square has been covered. After covering the entire square with diagonal M-shaped strokes, roll over the area in parallel vertical strokes.  Overlap the strokes slightly so that the emulsion...


Pour the powdered and the condensed milk in a bowl. Mix the powdered and condensed milk together. Add the margarine to the mixture. Shape your candy into circles or cylinders. Pour the sugar on a plate. Roll the pastillas into the sugar. Wrap the pastillas in cellophane. Serve.

Given the above summary, write a detailed text in English for it.

Just pour 2 cups of powdered milk and 1 can (14 oz.) of condensed milk into a bowl. This recipe should make about 80 candies. The mixture may be a little thick and hard to mix together, so have patience and a thick and sturdy spoon. Add 1 tablespoon of margarine to the mixture; alternately, you can use real butter. This will help add an extra creamy flavor to the treat. Mix it in with the other ingredients. Choose the shape you'd like for your pastillas; they can be circular, or they can be more cylindrical, like Tootsie Rolls. Just use your hands to give them their desired shape; you can wear gloves if you want to. Place the shaped candies on a plate. Pour half a cup of sugar on a plate. Make sure that all part are covered. You can cut the cellophane in advance to get the desired shape. Then place the pastillas in the cellophane and wrap the ends of it. Put the candies on a party plate and enjoy. You can have them for dessert or serve them as a snack whenever you like.


Pour the proper dosage into a small cup. Pour it into your mouth. Swish it through your teeth for 30 seconds to a minute. Spit it out.

Given the above summary, write a detailed text in English for it.

Read the instructions on the label of your mouthwash to learn the proper dosage. Your bottle of mouthwash may have come with a small cup (often the bottle's cap) you can use to measure the correct amount. If your bottle didn't come with a cup, pour the mouthwash into a small cup you've set aside for this specific purpose.   Most mouthwashes will recommend a dose of about 20 ml. This amount is enough to clean your teeth in one dose. Some fluoride mouthwashes, however, only require 10 ml. Unless you're using a prescription mouthwash, don't worry too much about using the exact amount. Use enough mouthwash to fill your mouth without making you feel uncomfortable. Always follow your dentist's instructions when using a prescription mouthwash. Tip the cup into your mouth and pour in all of the mouthwash at once. Close your mouth to create a seal so that the mouthwash won't squirt out when you start swishing it. Do not swallow the mouthwash. It may contain strong chemicals that are not meant to be ingested. Follow the directions on the bottle to learn exactly how long you should swish the mouthwash. Make sure it swishes in front of and behind your teeth. Swish it through your molars as well as your front teeth. Swish it under your tongue and across the roof of your mouth, too. When you're done swishing, spit it out into the sink. Rinse out the sink to get rid of the used mouthwash. Depending on what type of mouthwash you used, you might need to wait 1/2 hour or more before drinking water or eating in order to increase the effectiveness of the mouthwash. Read the directions on the bottle to find out if you should wait.


Pour the walls and floor if you’re putting in a concrete pool. Have fiberglass pools set professionally. Fit vinyl pools with a flexible liner. Fill up the pool. Treat your pool

Given the above summary, write a detailed text in English for it.

With the plumbing and electrical fixtures in place, the building crew will use a concrete mixer to cover the steel forms set up along the interior of the pool. They’ll grade and smooth the concrete manually while it’s still wet.  For pools with varying depths, it will be necessary to check that the angle of slope is consistent from one end to the other. The walls of concrete pools are typically finished with either cinder block or sprayed concrete. Take some time to discuss the benefits of each option with your building contractor. Most fiberglass pools come in a single-piece construction. If you picked out a premade fiberglass pool for your yard, it will need to be put in place using a crane or similar piece of equipment. Afterwards, the building crew will fill in the space around the pool with dirt or concrete. In some cases, fiberglass liners are installed by spraying the fiberglass material onto an existing frame rather than setting a premade pool in one piece. Vinyl liners can only be installed after the concrete base has been poured and given 1-2 full days to dry. The installers will unroll the one-piece vinyl sheet and stretch it out to cover the entire inner surface of the pool. They’ll then attach it by securing the built-in liner tack around the outer edges and insert a vacuum nozzle to suction out the air between the liner and the walls of the pool.  Before installing the liner, the building crew will need to mark and cut out holes for the lights, skimmers, and any other fixtures on the pool’s interior.  Vinyl liners are often easy enough to put in yourself, although having the assistance of a professional will ensure that installation is carried out correctly and efficiently. With the construction complete, all that’s left to do is add water! Depending on how eager you are to take your first dip, you could run the water slowly using a hose connected to your home’s water supply, or rent a water truck to top it off in less time.  Filling a swimming pool with a single water hose can be an all day...


Pour the warm syrup over the cranberries. Allow the mixture to cool completely. Drain the cranberries. Transfer the cranberries to a shallow bowl.

Given the above summary, write a detailed text in English for it.

Carefully transfer the contents of the pot into the large mixing bowl, right over the cranberries. The cranberries will immediately float to the surface of the syrup. Place a smaller mixing bowl or a plate over the bowl to keep them submerged. You may want to test the syrup out on a few cranberries before pouring it over all of them. The cranberries will burst if the syrup is too hot. Leave the submerged cranberries in the bowl until the syrup has completely cooled. Once cooled, cover the bowl tightly with plastic wrap. Do not remove the plate first – wrap the whole thing up. Place the bowl in the refrigerator overnight. On the following day, remove the bowl from the refrigerator. Drain the cranberries in a colander. Reserve the syrup as it drains – don't throw it away. You won't need it for this particular recipe, but you can use this tasty simple syrup later on to sweeten holiday cocktails. Line a large shallow bowl with paper towels and pour the drained cranberries into it. Use additional paper towels to pat the berries dry. Keep patting them until all of the liquid is absorbed. The cranberries should feel tacky but not wet. If you leave any leftover liquid on the cranberries, the sugar will clump up when you try to roll them.


Pour the water into a 2-cup glass measuring cup or jug. Place in the microwave. Remove from the microwave. Allow to cool before using.

Given the above summary, write a detailed text in English for it.

Add the milk slowly, stirring to combine it properly. Stir until smooth. Microwave on high, uncovered, for 1/2 to 1 minute. Or, heat until the milk is steaming hot. Stir in the sugar (or Splenda). Keep stirring until the sugar has dissolved.


Pour the water, sugar, and salt into a large pot. Stir in the bay, pepper, clove, allspice, peppers, garlic, and thyme. Put the pork in the pot and weigh it down with a plate. Cover and refrigerate the pork for 5 days. Remove the pork and dry it completely. Cook the pork according to your preference.

Given the above summary, write a detailed text in English for it.

Place a nonreactive pot on the stove and pour in 2 1⁄2 gallons (9.5 l) of water. Stir in 1 cup (273 g) of non-iodized salt and 3/4 cup (150 g) of sugar until they're dissolved. Lightly crush 2 bay leaves and add them to the pot along with 2 to 3 whole peppercorns, 1 clove, 6 allspice berries, 2 small dried chili peppers, 3 peeled garlic cloves, and 1 tablespoon (4 g) of dried thyme. Place 3 pounds (1.4 kg) of boneless pork loin or shoulder into the pot with the brine. Set a plate on top of the meat so it pushes the meat down. The pork needs to be completely submerged in the brine as it cures. Put the lid on the pot or cover it tightly with plastic wrap. Put the pot in the refrigerator and cure the pork. If you'd like to cure chops or smaller cuts of pork, try curing it for only 2 to 3 days. Remove the pot from the refrigerator and lift the pork out of the brine. Set it on a platter and use paper towels to pat it dry. If you'd like to finish the pork in the oven, put it in an oven-safe dish and roast it at 375 °F (191 °C) for about 1 hour. You can also grill the pork over medium heat for 2 1/2 to 3 hours. For faster cooking, slice the pork into 1/2 in (1.2 cm) chops and fry them for a few minutes on each side.


Pour the wax beans into the inner warming chamber. Set the warmer to the recommended warming setting. Check the wax temperature after about 30 minutes. Use the warmer to maintain a temperature between 125–160 °F (52–71 °C).

Given the above summary, write a detailed text in English for it.

Simply open the lid on your wax warmer and pour the beans into the inner chamber. Many warmers have a fill line marked on the inner chamber—don't add beans beyond this line. If there isn't a fill line, don't fill the chamber more than two-thirds full.  Follow the package instructions on your hard wax beans for guidance on how much you'll need to use. As a rough estimate, it usually takes about 2.5 oz (71 g) of beans to wax your underarms. Wax warmers are the easiest and safest way to melt hard wax beans. They're small, plug-in appliances that heat the wax evenly and maintain the proper temperature well. You can get a basic wax warmer for around $40 USD at beauty supply retailers or online, along with bags of hard wax beans and wooden applicator sticks. Basic warmers usually have dials with low, medium, and high settings, but your particular model may have other warming settings. Use the instructions for your warmer and those on your package of beans to determine the proper warming setting.  If you can't find specific guidance, set the warmer to medium. This is one of the main advantages of using a wax warmer—you can just “set it and forget it!” Warming times will vary based on your model and the recommended heat setting, so check your product instructions. Typically, though, it takes about 30-45 minutes to melt and heat hard wax beans to the right temperature.  If there is a downside to using a wax warmer, it's that it takes a bit longer than using a microwave or a double boiler on the stovetop. However, this slow, even warming process is the best way to melt wax for hair removal. Unless your warmer model advises otherwise, you don't need to worry about stirring the wax as it melts. If your warmer doesn't have a built-in temperature gauge, lift the lid and insert a heat-safe thermometer into the wax (without touching the bottom of the container). If the wax is within the ideal range, turn the warmer to its lowest setting. This way, the wax will remain in the ideal temperature range while you do your waxing. ...


Pour the wax into a tin or container. Let the surf wax harden. Use the wax or close and store the container.

Given the above summary, write a detailed text in English for it.

Once the ingredients of the warm or cold water wax have fully mixed together, pour the wax into a container or tin large enough to fit it. Scrape the sides of the pan to be sure to get out all the wax. Use a tin or container that has a top so that the wax won't dry out. Before you close the container of surf wax, leave the wax out to harden for three to four hours or overnight. Leaving the container open lets the heat escape so that the wax can harden faster, and so its consistency stays the same. After the wax has hardened, it is ready for use. When you are done using the wax, place the lid on the container and store it in a cool place out of direct sunlight.


Pour toilet cleaner in the bowl. Scrub the inside of the bowl. Flush the toilet and rinse the brush. Store your toilet brush.

Given the above summary, write a detailed text in English for it.

Find a toilet cleaner that fits your needs and pour the recommended amount into the bowl. This specific measurement can be found on the container. Leave it alone for a minute or 2 so that it can do its job and remove germs from your toilet. If you find that the ingredients in a cleaner are unsafe for you, you can make a natural cleaner using white vinegar, baking soda, lemon juice, or essential oils. Take the toilet brush, and start brushing the bowl thoroughly. Clean under the rim of the toilet seat, down in the main hole of the toilet, and around the edges of the bowl. Concentrate on scrubbing clean any stained areas. Pull or push the flush, and as the water flows into the bowl, rotate the brush in the water to clean it. Then, place the wet brush somewhere to dry. Be sure that the brush dries before storing it. Return the toilet brush to its container, and store it either in the bathroom, in a storage closet, or in another handy place. Keep it inaccessible to any pets or babies, as they may try to touch it.


Pour vinegar in a pan. Add baking soda to the pan. Stir the reaction.

Given the above summary, write a detailed text in English for it.

Vinegar is a dilute solution of acetic acid. The solution is primarily water, with anywhere between 3% and 7% acetic acid. The acetic acid is a necessary ingredient in forming sodium acetate. Pour 500 millilitres (2.1  c) of vinegar into a pan. Always wear safety goggles and gloves when handling acids and bases like vinegar and baking soda. Baking soda is the common name for sodium bicarbonate. This ingredient will provide the sodium needed to form sodium acetate. Slowly sprinkle about 35 grams (7 tsp) of baking soda for every 500 millilitres (2.1  c) of vinegar. As you sprinkle the baking soda into the vinegar, you will see the solution start to bubble. This is due to the formation of carbon dioxide gas during the reaction. Use a stir rod or a spoon to keep the reaction moving, and prevent it from bubbling out of the container. The reaction of vinegar with baking soda is as follows: NaHCO3 + CH3COOH ---> CH3COONa + CO2 + H2O


Pour water into a plastic container. Place the container of water into the freezer. Leave the water in the freezer for at least 3 hours. Remove the container from the freezer and observe the ice.

Given the above summary, write a detailed text in English for it.

Full up an ice tray, a food storage tub, a popsicle tray, or a plastic bottle with water. You can use room-temperature water, cold water, or hot water straight from the tap.  Hot water actually freezes more quickly than cold water. Try freezing separate containers of hot and cold water to compare the results.  Feel free to try this out with other drinks like fruit juice or lemonade. If you use an ice cube tray or popsicle tray, you’ll be able to enjoy popsicles later on! Don’t use a glass container. The water will expand as it freezes and might break the glass. Breakage will also happen if you put a glass container filled with hot water in the freezer, so don’t ever try this. Carefully set the container of water into the freezer compartment of a refrigerator at home or at school, with permission. Slide the container towards the back of the freezer so no one accidentally nudges it before the water freezes. Check to make sure the freezer is set to a temperature below 32 °F (0 °C), which is the freezing point of water. Try not to open up the freezer door during this time to keep the freezer nice and cold. While you wait, the water will begin freezing from the outside in. Water in a smaller container will freeze faster than water in a bigger container, so you’ll need to wait several hours or overnight for a large amount of water to freeze completely.  A tray of ice cubes will freeze in about 3  hours. A plastic water bottle might be frozen after 4 or 5 hours. Check back after 8 to 10 hours for a big plastic bowl of water. Sugary liquids like fruit juice will take longer than plain water to freeze. You’ll see that the water has changed states from liquid to solid. This is a simple example of changing states from liquid to solid, or freezing. If you leave the ice at room temperature, it will melt and return to its liquid state after a while. An ice cube will melt in a matter of minutes!


Pour water into a pot until it is 2/3 of the way full. Let the crab legs boil for 4-5 minutes.

Given the above summary, write a detailed text in English for it.

Add tap water to the pot to fill it up. Make sure to choose a pot that's big enough to hold the legs. You can bend the legs but only at the joints. A single, large pot will likely hold about 2 pounds (0.91 kg) of crab legs. Once the water comes back to a boil, start a timer. Typically, you're just reheating the legs, not cooking them. Therefore, you only need to make sure they're heated through.  As they boil, move them around every once and a while to make sure you get the whole leg heated through. Fresh, uncooked crab legs will change color from dark grey/blue/brown to a bright red/orange. If your crab legs are cooked, they'll look orange-pink in the package.


Pour water into your pressure cooker. Put rice and water into a heat-proof bowl. Place the bowl into the pressure cooker. Bring your pressure up. Release the pressure. Open lid and remove the bowl.

Given the above summary, write a detailed text in English for it.

Pour one cup of water into your pressure cooker, or whatever is the minimum quantity required for your cooker to maintain pressure. Then place a steaming basket or other cooking rack into the bottom of the cooker. You may only need a trivet and not a steaming basket or other cooking rack to support the bowl or pot you will place inside the cooker. Locate a heat-proof bowl or pot that will fit inside your pressure cooker. Put your desired amount of rice into the bowl, and the correct amount of water for the quantity and type of rice (one cup of white rice, for instance, needs 1.5 cups of water).  Choose a stainless steel bowl for ideal cooking, as it will conduct heat better than glass or ceramics. Substitute all or part of the water with a liquid for flavoring if you wish, such as chicken broth, vegetable broth, or prepared bouillion. Add a teaspoon of butter, olive oil, or an oil of your choice to the rice for flavor if you like. Lower the bowl with your rice and liquid into the pressure cooker so it sits on your steaming basket or trivet. Don’t cover your bowl with anything. Then close and lock the lid of your cooker. Check the instruction manual for your pressure cooker to ensure that you are closing and locking the lid properly. Set the burner on your stove to high heat until your pressure cooker indicates high pressure, then lower the heat to maintain this pressure for three minutes. Check your specific instruction manual for how to properly read the pressure on your cooker. If you are using an electric pressure cooker, set it to high pressure for three minutes. The cooker will take a few minutes to pressure up before the three minutes of cooking time. When the three minutes cooking time is up, take the pressure cooker off the burner for a 10-minute natural pressure release, meaning the pressure built up inside releases naturally when taken off of heat. The rice will continue to cook while the pressure is slowly released.  For an electric cooker, turn it off when the timer beeps and set it to a natural...


Pour your paint into a bucket. Dip your paintbrush into the paint. Paint the frame slowly with long and even strokes. Paint the window sash. Paint the window trim. Clean up your paint and brushes.

Given the above summary, write a detailed text in English for it.

Pouring the paint into a bucket and then dipping your brush in this container will be more efficient than dipping your brush directly into the paint can. If you don’t pour the entire can of paint into a bucket at once, put the lid lightly back on the paint can so it won’t dry out. When you dip your brush into the paint, only insert the first two inches. Immersing the entire brush head will result in both wasted paint and paint spilling down the brush handle. Repeat this dipping and brushing process whenever your brush is running out of paint, or when you begin painting a new section of the trim. This part of painting trim is relatively straightforward. The window frame is made of the pieces of wood (top, sides, and bottom) that outline the window and face directly into the room. The window frame also extends to the inside of the trim (perpendicular to the glass window pane). Dip your brush into the paint, and then apply paint to the frame with long, smooth strokes. Don’t rush the painting strokes or paint in short, abrupt strokes. Both of these methods will result in unevenly applied paint, and will look rushed or sloppy once you’ve finished. If you open the window, you’ll reveal the sash. The sash is the section of vertical wooden trim that the lower window pane slides into and out of as it opens. The sash also includes the smaller “frames” of the window sections that slide up and down to open the window. Finally, paint the window casing and the window sills, then let the paint dry.  Make sure that the paint is fully dried before you lower the window. If you close the window while paint is still wet, the window will become painted shut. The window trim is the roughly ½-inch (1.3-cm) deep “lip,” perpendicular to the glass window pane, that surrounds the wooden window frame. This wood should be painted last, after the front-facing surfaces of the window frame and the sash and trim have been painted. Paint the trim from top to bottom. This will allow the paint to drip downwards while you paint higher sections...


Pour your paint into the tray. Apply paint in up and down motions.

Given the above summary, write a detailed text in English for it.

When you are ready to begin painting the walls, change your tray liner in the tray or get a new tray. Then, pour about one to two inches of paint into your tray. Use your paintbrush to wipe off any excess paint that runs down the sides and into the rim of the paint bucket. When you have finished painting around the edges and fixtures, you can start to fill in the center of your walls. Start by dipping your roller in the paint and covering the wall by making up and down motions, making sure to overlap the painted edges. Your roller should be covered in an even layer of paint, but it should not be dripping with paint. Do not lift the roller until you finish covering the area.


Pour yourself a glass of water. Take a deep breath. Drink the water very slowly. Finish holding your breath. Check to see if the cure worked.

Given the above summary, write a detailed text in English for it.

The water should be room temperature—not hot or cold. Make sure the glass is full and can hold 12 to 16 ounces of water.  You can choose to drink something other than water. However, you'll be drinking a lot, so if you choose juice or milk, you may become very full. Avoid carbonated beverages, as they can trigger hiccups. Now hold it. Avoid breathing in or out for as long as you can. People are able to hold their breath for different amount of time. Aim for at least 10 seconds.  Count in your head or watch a clock with a second hand to pass the time. Make sure you're not accidentally breathing in and out through your nose. Without breathing, start to pour the water into your mouth. You should be able to swallow about 10 gulps of water without breathing or hiccuping. If you spill some water, it's okay. Simply keep drinking without breathing in or out. Once you’ve drank the entire cup of water, continue to hold your breath. When you can no longer hold your breath, you can exhale and again breathe normally. It may take you several seconds to catch your breath. This is perfectly normal. Wait 30 seconds to see if another hiccup comes. If it doesn’t, you’ve cured your hiccups! If the cure didn’t work, you can repeat as necessary. No hiccup cure has been scientifically proven to always work. So don't get discouraged if your hiccups are still there.