Write an article based on this "Remove the mounting plate that comes pre-assembled in the lighting cone. Release the plate assembly on the socket by holding down on the clips above the plate. Mount the trim to the socket by squeezing the cone trim into place. Squeeze the springs together on the outside of the cone trim. Screw in the light bulbs and test your work."
article: This should be as easy and unscrewing it out of place. Again, the clips should be easy to locate and dislodge the plate assembly when depressed. Fit them into the guides along the side of the trim. Install the appropriate wattage of light bulb in each fixture, and then turn the power back on to determine if you have successfully wired the lights.

Write an article based on this "Salt the patties after forming the burgers. Always use dry seasoning on the outside, not the inside. Use seasoning liberally. Err on the side of simplicity. Experiment."
article: Depending on your taste and on the kind of burgers you want to make, the variety of add-ins, spices, and combinations you use to season them is almost endless. You can add different spices at different points in the making of the burgers, but one thing is always necessary: salt. Just before you put your burgers on the grill or on the stove, season both sides with a generous portion of kosher salt. Salt dissolves muscle proteins, drawing out water. Adding salt into the raw hamburger before you form the patties will result in tough and dry burgers, losing much of the flavor and texture associated with a good one. However you end up cooking your burgers, wait to salt them, and salt them on the outside. If you're in search of more delicious seasoning options because your burgers tend toward the dry and flavorless, it may be because you're over handling the meat. It's not important to integrate seasoning into the burgers themselves. Seasoning added to the outside of the meat will make more flavorful burgers. Burgers should be formed quickly, into portions of about 4 oz with a small indent in the middle, with as little fuss as possible, then seasoned before cooking. Don't "rub" it. If you want to use the same "dry rub" you use on ribs, go for it, but there's no reason to massage it into the meat. Handle the burgers as little as possible. Sprinkle a generous pinch of any dry seasoning you use on your burger patties from several inches above, evenly and liberally. One of the biggest differences between those great burgers at the restaurant and the ones you make at home is the amount of seasoning used on the meat. It takes a lot, more than you're probably using. Ground beef isn't the most flavorful meat on the planet. Even good quality beef patties can have a tendency to be somewhat bland if not seasoned properly. Go big, or you might as well eat a salad instead. Sprinkle on a generous portion of salt and fresh-cracked black pepper, enough that you'll get plenty in each bite. Sometimes, the best things are the most simple. Burgers seasoned simply with salt and pepper and topped with American cheese provide a delicious and in many ways ideal burger, amenable to all sorts of toppings and additions after it's cooked. Why mess with perfection? To make a good burger, get fancy after you've got it off the grill, adding all the toppings and condiments you want. Like raw onion and ranch dressing? Go for it. Don't let anyone to tell you what's good. There's no right way to season a burger if it tastes good to you. Mix up your own spice mixtures with spices available to you and organize a taste test, trying different combinations on a few different burgers, to see what you and your family likes the best. Just handle the raw burger as little as possible, sprinkle it on right before it hits the heat, and you'll be in great shape.

Write an article based on this "Set the pork belly in a pot and add water. Mix in the garlic, bay leaves, and peppercorns, and bring to a boil. Reduce the heat, and simmer the mixture for an hour. Place the pork belly on a rack, salt, and refrigerate."
article:
Take a 2 pound (907 g) whole boneless, skin on pork belly that's been cut in half, and place it in a large pot with the skin side facing down. Add enough water to the pot to completely cover the pork belly. After you've submerged the pork belly, add 8 medium cloves garlic that have been smashed or pounded flat, 2 bay leaves, and 1 tablespoon (10 g) of black peppercorns to the water. Turn the heat to medium-high, and bring the pot to a boil. You can also mix a medium onion that's been chopped into the water for extra flavor. Once the pot comes to a boil, reduce the heat to medium. Allow the mixture to simmer until you can push a knife through the pork belly skin without any resistance, which should take approximately 1 to 1 hours. After the pork belly comes to a boil, a film may form on the top of the water. Use a spoon to skim it away before simmering the mixture. After the pork belly has cooked for an hour or so, allow it cool until you can handle it. Transfer it to a wire rack that's been fitted over a rimmed baking sheet. Season the pork liberally with Kosher salt, making sure to cover both sides. Place the pork belly in the refrigerator for 6 hours to overnight, or until the skin is completely dried. Wipe the pork belly dry before seasoning it with the salt.