Article: In many cases, it can be difficult to pinpoint food intolerances. If you have already performed a food diary exercise and an elimination diet or oral challenge, set up an appointment with an allergist, who may be able to specify potential allergens through skin prick tests or blood tests. They can also educate you on the differences between food allergies and intolerances. In cases of mild or variable reactions to foods, using your history is the most important part of the diagnosis. In most cases, skin prick tests can be performed quickly and safely in the office of an allergy specialist. Skin prick tests involve inserting tiny amounts of potential offenders under the surface of the skin. If a bump appears, it indicates that you're sensitized to that food, which may lead to a food allergy diagnosis. A blood allergy test involves a small blood draw that will be sent to a laboratory for testing. It can take several weeks to get results. Blood tests and skin prick tests may be helpful for determining if you're allergic to certain foods. Talk to your allergist to see if either is right for you.
Question: What is a summary of what this article is about?
Seek a test if you're still unsure and for the sake of certainty. Speak with an allergist to find out if you require skin prick testing. Ask your allergist whether you require a blood allergy test.
Article: This may not be called "prime rib" at your local grocery store or butcher's as "prime" is a grade used by the USDA and, in this context, it refers to a kind of cooking. But, rest assured, Beef Bone-In Rib Roast is what you want. If you are really thinking ahead, you can special order a prime-quality bone-in rib roast. Ask your butcher when he can have you one ready by. Odds are one won't be readily available because the cost incurred is much higher than other grades. You're looking for ribs 6 through 12. If your butcher knows his meat, he'll get you one from the small end toward the back of the rib section. It's generally leaner and gives you more bang for your buck. This is usually called the first cut on the loin, or small, end, because the ribs get larger as they get closer to the shoulder. If you prefer more fat, you may want to go a different route. To help you decide, the small end is where the Ribeye steaks are produced and the large end is used for Delmonico steaks. Does that help? Figure about 2 people per rib. So, for six people, you'll need 3 ribs. For fourteen people, you'll need 7. If you have less than six people, you're better off going with individual steaks -- too small a slab of meat won't cook like you want it to. Always check the date your beef was packaged. If it's been sitting around in the store for a tic, it's not good. It should have a bright red color and absolutely no dry or brown edges. If there's any damage to the wrapping, set it down and choose another option. You'll need the prime rib tied before roasting, so you might as well get it done right when you buy it. If it's left untied, the outer layer will overcook, pulling away from the muscle. This is totally protocol for it to be done for you, so don't be shy. However, if you forget to ask or if for some odd reason he cannot or does not, here's how: Trim your roast of any excess fat -- but leave on a thin layer to protect it while it cooks. If it's more than 1" (2.5 cm) thick, it's gotta go. But leave that much on to give your meal more flavor. Run the twine parallel to the bone and tie at both ends. This literally ties the meat to the bones, keeping it together. Tie around the meat in between the bones and don't forget about the chine bones on the end. This should take about 2-4 hours and is absolutely essential. If you don't let the roast come to room temperature, you'll regret it: It will take longer to cook your roast, your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center. The amount of time it takes greatly depends on the size of your cut. Use your best judgment on room temperature times.
Question: What is a summary of what this article is about?
Select the type of beef bone-in rib roast you want. Choose the size of your rib roast. Have your butcher tie the roast. Leave the roast out until it hits room temperature.
Article: Wear vinyl or latex gloves when you check for bedbugs. This can protect your hands from being bitten by live bed bugs and the gloves will prevent you from coming into contact with blood from smashed bed bugs. If you don't have any gloves around, wrap a plastic bag over your hand before looking for the bed bugs. Adult bed bugs are around 14 inch (0.64cm) long and they have 6 legs. A bed bug that's recently fed on blood will be bright red and round. Once it digests the blood, it will turn a darker brown color and become flat. If the bed bug hasn't fed in a while, it will be a pale brown color. Since bed bugs feed on blood, they can leave behind red or rusty stains if they get smashed. The color may be bright red if the bed bug was recently crushed or the stain may be dark if the bed bug was smashed a while ago. The stains might look like single drops of blood or there will be smears and streaks. Bed bug excrement will look like very small black spots (about this size: ). The excrement can stain the fabric that's underneath it, so you may see dark streaks as well. You should also look for small pale white eggs that are around 1 millimetre (0.10cm) in size. You may also see pale skins that the bed bug nymphs shed as they grow larger.
Question: What is a summary of what this article is about?
Put on gloves to protect your hands. Identify small bed bugs that are red or brown. Look for red stains from crushed bed bugs. Check for bed bug eggs and excrement.