Q: If you'd like, you can also line two baking sheets with parchment paper. The parchment paper is not absolutely necessary, but it will make cleaning up easier. Measure out the oil into a small bowl, Then, use a basting brush (or something similar) to brush the oil onto the tortillas. The oil will help the tortillas turn crispy when you bake them. If you'd like to make smaller strips, cut the tortillas into quarters. At this time, you can also put the remaining tortillas into stacks as well, so that they will be ready for you. You can do this using a sharp knife or a pizza cutter. These narrow strips are perfect for tossing onto a soup or salad. If you'd like to make something more chip-like that you can eat with salsa (or other dips), cut the tortillas into 1-inch (2.54 centimeters) wide strips instead. If you cannot fit all of the strips onto the baking sheets, save them for a separate batch. You don't want the strips to be clumped up or covered, or they won't bake evenly. You can bake them one baking sheet at a time, or you can put both baking sheets into the oven. If you are baking both sheets at the same time, rotate them halfway through baking. This ensures that both sheets get baked the same amount. Once the strips are baked, pull the baking sheets out of the even, and set them down on the counter or stove. Shake some salt onto the strips; how much salt you add is entirely up to you! They make great toppings for salads, soups, and beans. You can also serve the wider ones on their own with some dip.
A: Preheat your oven to 350F (177C). Brush the tortillas with vegetable oil. Stack 2 to 3 tortillas on top of each other. Slice the tortillas into to -inch (0.64 to 1.27 centimeters) thick strips. Spread the strips in a single layer on two baking sheets. Bake the strips in the oven for 12 to 15 minutes, or until they are golden and crispy. Season the strips with salt. Let the strips cool on the baking sheet, then serve them.

Q: There are some resorts in Mexico that serve tequila poppers (sometimes called Tijuana poppers), which are different in that they are poured and served directly in the participant's mouth, and they often use beer instead of soda. For Mexican tequila poppers, you will need a bottle of tequila (preferably with a measuring spout on it), as well as a bottle of beer, such as Corona, that's been opened. In Mexico, the server will continually blow a whistle while serving this drink. This drink can get pretty messy, so it's a good idea to take a few precautions. Have the participant tilt his or her head back, mouth open. To prevent excessive consumption, measure out either a quarter, half, or full ounce directly into the mouth of the participant. Tell the participant not to swallow. To get the same fizzy effect as the lemon-lime soda, cover the top of the beer bottle with your thumb or finger and shake the beer. Carefully direct the opening of the bottle into the participant's mouth and slightly move your thumb to the side to allow a spray of beer into the mouth. Don't spray in too much or the participant could choke, and don't spray it directly down the throat. Instead of pre-fizzing the beer, some resorts will pour the beer into the participant's mouth, hold the mouth closed, and then shake the participant's head to fizz up the beer. Cover it with the towel so the foam doesn't get everywhere and tell the participant to swallow.
A: Get your drinks. Put a towel around the drinker's neck. Pour in the tequila. Shake and pour the beer. Gently close the participant's mouth.

Q: You will need the following items: 1.5 cups water, 1 cup milk, 2 black tea bags, 4 cardamom seeds and sweetener to taste. If you don't have tea bags, you can substitute tablespoon loose leaf tea. Brewers of Doodh Pati Chai believe the milk plays the strongest part in creating the tea's flavor. For a creamier version of the drink, substitute cream for milk. White granulated sugar is the preferred sweetener for Doodh Pati Chai. Heat your liquid on high until the mixture comes to a boil, stirring occasionally. After your mixture has boiled, add your cardamom seeds, teabags and sugar into the saucepan. Stir your mixture to redistribute the contents and wait for your tea to come to a boil. The longer you allow your mixture to cook on the stove, the stronger the taste of your tea will be. Doodh Pati Chai is traditionally served by pouring it into a tea-cup saucer, but you can also drink it out of a mug, if you prefer. You can either strain your tea by pouring it into a colander, or you can filter it through a teapot filter basket.
A: Gather your ingredients. Combine your milk and water in a saucepan. Strain and serve your tea.

Q: Just: proprio Very: molto So much: tanto Too much: troppo Much more: maggiormente A lot of: parecchio Somewhat: alquanto Barely: appena Less: meno More: piu Around: circa Almost: quasi Enough: abbastanza Quite: assai At least: almeno Even: anche Likewise (as well): altresi Furthermore: inoltre Neither: neanche In full: in pieno Maybe: forse
A:
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