Problem: Article: Your hazard flashers are a great way to let the drivers around you know that you are having an issue and that they should keep clear of your vehicle. Turn them on by pressing the appropriate button on your dashboard. In most vehicles, your hazard flashers should be marked with an exclamation point (!) in a triangle. You should make sure you know where the hazard flashers button is in your vehicle before encountering an emergency so you don't have to look for it. If you are unsure where to find yours, look it up in your owner's manual at some point when you are not driving the vehicle. Once you have shifted the vehicle in neutral, you will have only the carried over speed from before disengaging the engine to get you to a safe place to stop, so you should do so as quickly and safely as possible. In many situations, simply pulling over to the side of the road will do. If possible, look for a place you can leave the car for a little while, as it will be unfit to drive until it has been repaired. Breakdown lanes, rest stops and parking lots are all better alternatives to the side of the road when available. Apply the brake with your right foot until the vehicle comes to a complete stop just as you normally would. The disengaged engine is likely spinning a high number of RPMs (Revolutions per Minute) as a result of the stuck accelerator. Turn it off as soon as you've come to a complete stop to avoid causing further damage to the engine. Holding an engine at "redline" for an extended period of time can cause significant damage to the vehicle. Redline can be identified by the range of RPMs indicated on your tachometer with a red bar. Your vehicle may have come equipped with an RPM governor that will prevent the engine from being over-revved. If the vehicle's RPMs are surging and dropping repeatedly, it is likely because of the governor. In newer model vehicles equipped with a start/stop ignition button, it may not shut off immediately upon pressing the button. The vehicle's on board computer may think you are still driving because of the gas pedal being engaged. In these vehicles, holding the start/stop ignition button for three seconds should shut down the motor. Vehicles equipped with start/stop ignition buttons are designed to prevent you from accidentally shutting off the vehicle while driving. Holding the button down for three full seconds sends a message to the computer that you want it to override that safety feature. Once you are safely pulled over and the vehicle is shut off, do not start it again or attempt to drive. The vehicle will need to be towed to a repair facility and repaired before it will be safe to drive again. If law enforcement arrives and asks you to move the vehicle, explain the issue you had to them and they can help get a tow truck to you quickly. Remember that it is illegal in many places to leave an unattended vehicle on the side of public road, particularly if it is in an unsafe place.
Summary: Turn on your hazard flashers. Look for the closest safe place to pull over. Bring the car to a complete stop and turn off the engine. Press and hold the ignition button for three seconds (if equipped). Do not drive the vehicle until it has been repaired.

Problem: Article: Pour the warm water into a large bowl. Stir in the yeast and 2 Tbsp (30 ml) of the granulated sugar until combined. Let the mixture stand for 10 minutes. The water must be much warmer than room temperature but not hot enough to steam. As the yeast stands, foam should begin to form. If no foam forms after the 10 minutes pass, the yeast might be dead, and your bread will not rise at all. If this is the case, you should start over with a new packet of yeast. . The milk should be at least as warm as the water. Pour it into a small saucepan and slowly heat it on the stove over medium-low heat, stirring continually to prevent it from burning. Remove the milk from the heat as soon as steam starts to form. Set the milk off to the side and allow it to cool for a few minutes. When it stops steaming, the milk should be sufficiently cool. Pour the warm milk into the proofed yeast. Also add the remaining sugar, unsalted butter, eggs, salt, cinnamon, and half of the flour. Stir until thoroughly combined. You could try mixing the dough with a mixing spoon, but you will have better luck if you use your hands, especially once you add more of the flour and the dough starts to become thicker. If you have a stand mixer with a dough attachment, you could use that instead of using your hands. Divide the remaining flour into thirds. Add it to the dough mixture one third at a time, mixing well after each addition. Continue to mix after the final addition until the dough has come together completely. Do not add all the flour at once. Mixing the flour into the dough a little at a time makes the process easier and ensures that the moist ingredients are blended into the dough at more equal intervals. Continue mixing with your hands. You could also use a stand mixer with a dough hook attachment. . Turn the dough out onto a lightly floured surface. Dust your hands with flour, and knead the dough by hand for 5 to 10 minutes, until it becomes less sticky and forms a smooth, elastic mass. If the dough starts to stick at any point as you knead it, sprinkle more flour onto the counter, your hands, or over the surface of the dough. You do not want to add too much extra flour into the dough, but you do need enough to prevent it from sticking to everything it comes into contact with. Place the ball of dough into an oiled mixing bowl and cover it with plastic wrap or a wet dish towel. Set it aside in a warm space for 45 to 60 minutes, or until the dough has doubled in size. The bowl you place the dough in should be about twice the current size of the dough to allow the dough enough room to expand. Use nonstick cooking spray or vegetable oil to coat the bowl before you place the bowl inside. This prevents the dough from sticking. Ideally, the dough should sit at a temperature of 75 degrees Fahrenheit (24 degrees Celsius) as it rises. One option is to preheat the oven to its lowest setting, turn it off, and place the dough in the still warm oven with the oven door slightly cracked.
Summary: Proof the yeast. Scald the milk Combine the milk, yeast mixture, and most of the other dough ingredients. Gradually add the remaining flour. Knead the dough Let rise until doubled.

Problem: Article: Don't remove all the fat from the roast, but if it has a thick or tough layer on one side, use a sharp knife to loosen it, then pull it off and discard. Place the roast in the pan and cook until it is brown on all sides. Don't move the roast around in the pan until it is browned and ready to turn. Moving the meat will prevent it from browning thoroughly. Do not overcook; remove the meat as soon as it is brown on all sides. The point is not to cook it through, but to bring out the flavors in preparation for roasting. You may use the same dutch oven you used to brown the roast, or a clean roasting pan. Season liberally with salt and pepper. Remove the lid or foil from the pan and insert a meat thermometer into the roast. Rare meat is done when its temperature has reached 125 degrees Fahrenheit(52 degrees Celsius). Medium rare meat is done at 130 degrees Fahrenheit (54 degrees Celsius). Medium well meat is done at 140 degrees Fahrenheit (60 degrees Celsius). Well done meat is done at 160 degrees Fahrenheit (71 degrees Celsius). Carve the meat with a sharp knife and serve sliced. If you'd like to make gravy, pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.
Summary:
Trim the roast of extra fat. Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Heat oil in a large dutch oven or frying pan. Place the roast in a dutch oven or roasting pan. Pour the wine and broth over the meat. Test the roast to make sure it's done. Remove the roast from the oven and allow it to rest uncovered for thirty minutes.