In one sentence, describe what the following article is about: Traditional top hat material is no longer manufactured, but there are several modern day alternatives you can choose from. When looking for a material to use, gravitate toward fabrics that are fairly stiff and heavy. Light, floppy material will produce a floppy hat. Craft felt is one of the most popular options you can use. It is easy to find, affordable, easy to work with, and comes in a range of colors. Polar fleece and tightly-woven wool are other possible options. Fosshape, buckram, and plastic canvas can be a little harder to find and a little more expensive, but they also tend to be a little stiffer and may produce a more pleasing result when all is said and done. If you cannot find these materials in the color you want, you can paint or dye them that color. You will need to cut out two round circles of equal proportions. The longest diameter of these circles should be about 15 inches (38 cm). The brim pieces will be stacked and sewn together to create a double layer. This is done so that the brim has more structure and support. If you only use one piece of material for the brim, it may lack the structure it needs to be convincing. The flue is the tall, chimney-like portion of the top hat that creates the signature look of the style. You will need to cut out two rectangular flue pieces of equal proportions. The length should be 6 1/2 inches (16.5 cm) and the width should be 24 inches (61 cm). Like the brim, the "flue" will also consist of a double layer of fabric for the purpose of providing adequate support. Without this double layer, the top hat is likely to sink or fold over on itself once you place it on your head. If you would like to create a more playful version of the top hat, you can also cut out separate bands in alternating colors to form the flue. Stitch the bands together lengthwise so that they form a single flue piece with a height of 6 1/2 inches (16.5 cm). You only need to cut out one piece of material for the top of the hat. Cut a circle that is 8 inches (20.3 cm) in diameter. Unlike the brim and the flue, the top piece or "lid" does not need to have much structure, so you only need one piece of fabric for it. If you do not like the look of a single layer, however, you can double this part of the hat up, as well, by adding a second piece of equal dimensions.
Summary: Choose your material. Cut the brim pieces. Cut the "flue" pieces. Cut the top piece.

In one sentence, describe what the following article is about: Even if you're putting a tablecloth down, it's best to scrub the table clean with disinfectant first. That way, you won't risk transferring bacteria from the table to your food while you eat. If you're cooking outside, make sure to hold the meat (pre-grilling) and other cold foods in the fridge until you're ready to cook. Similarly, keep salads in the fridge and hot foods warm until you're ready to eat. Keeping foods at unsafe temperatures for too long increases the risk of bacteria growing in your food. When you're out on the patio, you may skip washing that luscious looking peach because you want to dig in. Therefore, it's a better idea to wash and scrub everything ahead of time when you're inside, so you don't have to worry about it when you get outside. When you're cooking outdoors, it's easy to get distracted. If you get distracted, you may not notice that you used the same tongs for the vegetables that you did for the raw meat. Make sure to keep everything separate, and bring out extra platters and utensils, just in case you find yourself in need of a place to stick something that's not contaminated.
Summary: Scrub down the table. Keep your food at the right temperature. Wash your produce. Keep raw meat separate from other foods.

In one sentence, describe what the following article is about: Cook the ingredients until the liquid is absorbed and the rice is tender. This should take about 15 minutes. Then, remove the pan from heat and let it stand covered for 5 minutes, giving the rice time to absorb the flavors. Allow it to cool to room temperature this should take about 30 minutes. Chill the rice mixture for 8 to 12 hours. Heat it until a thermometer registers 375F (190C). Gently drop 2 krupuk in the oil. Fry the krupuk until they float to the surface and curl up and expand, which should take about 20 seconds. Then, turn the krupuk over and fry them until they're pale golden about ten more seconds. Then, transfer them to a paper towel with a slotted spoon until they drain. Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces. Do this with your fingers. This will help the rice absorb the other ingredients. Heat it until it's hot but not smoking. Then, add 2 cups of thinly sliced shallots and fry them in the heat for 1 minute. Add 2 large chopped garlic cloves to the mixture and stir-fry them for an additional 30 seconds. Add 1 lb. of sliced skinless boneless chicken breast to the mixture until the chicken is no longer pink, which should take about 2 minutes. Add 1 lb. of peeled and deveined medium shrimp, 2 minced hot red chiles, and 1 1/4 tsp. of salt to the mixture and cook them for 2-3 minutes, until the shrimp are cooked through. Add 1/4 cups of chicken broth and the ketjab manis (Indonesian sweet soy sauce) to the mixture and stir-fry it until the rice is heated, which should take another 2 minutes. Stir in 1 tablespoon (14.8ml). of Asian fish sauce and 4 sliced scallions until the mixture is combined well. Serve the Indonesian fried rice on a platter with krupuk, cucumber slices, and hard-boiled eggs.
Summary:
Rinse and drain 1 cups of long-grain white rice. Bring the rice, cups of water, and 1 cups of chicken broth to a full rolling boil in a 4-quart heavy saucepan. Cover the pan and reduce the heat to low. Transfer the rice mixture to a shallow bowl. Heat 1 quart of oil a 4-quart pot over high heat. Cook the krupuk (optional). Break up the rice into individual grains. Heat the remaining 3 tablespoon (44.4ml). of oil in a wok over high heat. Add the chicken to the stir-fry mix. Add the shrimp, chiles, and salt to the mixture. Add the remaining broth and ketjab manis to the rice. Remove the mixture from the heat. Serve.