Write an article based on this "Boil water and salt in a medium saucepan. Stir in the farro. Cover and cook until chewy, tender, or mushy. Drain excess water. Serve warm."
article: Combine the water and salt in the saucepan and heat over medium-high until the water reaches a rolling boil. Make sure that the farro is completely submerged in the water and reduce heat to low or medium-low. The water should slow to a gentle simmer. You can also add the farro and water at the same time. Simply allow the water to reach a boil with the farro in it and reduce the heat after a rolling boil is reached, stirring the farro to prevent it from sticking to the side or bottom of the saucepan. Exact cooking time can vary from 15 to 40 minutes, depending on the type of farro you use and the texture you prefer. If you are cooking whole farro and it has not been soaked beforehand, allow for up to 3 hours of boiling to make it digestible. For a chewy texture, allow dry whole farro to cook for 30 minutes. Allow pre-soaked whole farro to cook for 15 minutes and semi-pearled or pearled farro to cook for 20 minutes. For a tender texture, allow dry whole farro to cook for 40 minutes. Allow pre-soaked whole farro to cook for roughly 25 to 30 minutes and semi-pearled or pearled farro to cook for roughly 30 minutes. For a mushy texture, allow dry whole farro to cook for 60 minutes. Allow pre-soaked whole farro to cook for roughly 40 minutes. Semi-pearled and pearled farro should go for 35 to 45 minutes. Check the texture every 5 to 10 minutes after the first 20 minutes. The farro will absorb most of the water, but there may be extra water sitting in the bottom of the saucepan depending on how long you cooked the farro. Allow the farro to cool for a few minutes before consumption.

Write an article based on this "Cover the cookware with a lid. Place the cookware on a matching-size element on the stove. Every 5-15 minutes check for a light hazy smoke under the cover. When increasing the heat slightly ceases to make the pan smoke, remove the pan from heat but leave the heat on. After the pan has cooled, apply another thin coat, cover, and let sit for an hour at the ideal temperature you found. Finally (and from now on after every time you cook), scrub it out with a plastic brush and regular table salt."
article: This could be a lid from the actual cookware or one borrowed from something else, such as a wok. Start with a low heat and make sure the pan is evenly seated. If there's no smoke, increase the heat slightly. You found your ideal curing temperature. Do this a total of two more times (three coats in total). Then rinse thoroughly, towel dry, and apply a thin coat of your favorite cooking oil. The salt helps clean, sanitize, and preserves the temper by providing iodine which anchors the oil esters.

Write an article based on this "Alternate popping shoulders, left and right. Do it in threes. Start using your arms. Add personality to it. Know that this is different than the video craze."
article:
With every beat of the music, you'll pop a shoulder. "Pop" here meaning move it up and out to the side quickly. The rest of your body should sort of flow with each pop -- it's not only your shoulders that are moving. You're sort of moving your shoulders in arch, starting from the inside and going out. When you pop your left shoulder, your right hip should jut out. The hips should follow behind the shoulder by just a split second. If you're popping your left shoulder first, go left, right, left. Then pop right, left, right. If you're working with music that's 4/4, you'll be using the half-beats, or the and of 1 and 2 (for example). Start going faster and faster. Electronic dance music can be really, really, fast and keeping time is absolutely imperative. When you pop your shoulders, your arms should be bent at the elbows, with your forearms and hands going toward the other direction. So when you pop left, through your arms right. When you pop right, throw your arms left. Keep your hands in a loose fist. When you pop a shoulder, it moves up a bit. To exaggerate this, move the other shoulder down a bit. When you add in your arms, this looks especially good and loosens you up. Your arms will then be at slightly different levels. Keeping the same basics (popping shoulders and opposite arms), get creative. Move your arms to shoulder level or even above your head. Add in a hand movement on the beats (dirt off your shoulder, maybe?) to jazz it up. It's still the Harlem Shake! When you're working with music that's 4/4 (as most music is), alternate between working in threes (hitting pop, pop, pop on 1 and 2, 3 and 4), and working in twos (hitting pop, pop on 5, 6). So you might pop your shoulders five times on 1, and, 2, 3, 4 and then five more times on 5, and, 6, 7, 8. The Harlem Shake is a dance move that goes back to the 80s -- it's not just some recent YouTube phenomenon, despite what your friends may tell you. The video craze just involves dancing wildly and has nothing to do with this dance move. However, if you want to get creative, do the Harlem Shake while you're making a Harlem Shake video. Only a few people will understand what you're doing, but they'll appreciate it!