Q: A lack of pulse (heartbeat) and respiration (breathing) are 2 of the most obvious signs of death. If you think a person may have died, check these vital signs first. However, keep in mind that it can be difficult to be sure if a person's heartbeat and breathing have really stopped without medical equipment. Remember to look, listen, and feel for signs of breathing. To check for a pulse, lift the person's chin and feel for their Adam's apple (or voice box). From there, slide your fingers into the groove between the Adam's apple and one of the large tendons on either side of the neck. If the person has a pulse, you should feel a rhythmic throbbing under your fingers. If you have a stethoscope and blood pressure cuff available, you can also listen for the sound of the person's systolic blood pressure. Place the cuff on the person's arm just above the elbow joint and inflate the cuff until it's just over 180 mm Hg. Position the stethoscope inside the crook of their elbow, slightly under the edge of the cuff. Slowly release the air from the cuff and listen for the sound of a pulse as blood returns to the artery in their arm. If you can't hear the sound of the person's blood flowing into their artery after deflating the cuff, they may have died. Gently open one of the person's eyes (if they aren't open already). If the person has died, you won't see any movement of the eyes. If you have a flashlight handy, shine it in their eyes to see if the pupils get smaller. After death, the pupils will typically stay open and enlarged even under bright light. Keep in mind that there are other things that can also cause unresponsive pupils, such as certain types of drugs or damage to the nerves that control pupil and eye movement. Don't assume the person is dead unless you also see other signs, like a lack of breathing or pulse. When a person dies, the muscles that control their bladder and bowels relax. If the person suddenly wets or soils themselves, this may be a sign of death. Sudden incontinence can also be a sign of other conditions, such as nerve damage or a stroke.
A: Look for a loss of pulse and breathing. Check for inaudible blood pressure if you have a cuff and stethoscope. See if the eyes are still and dilated. Watch for a loss of bladder and bowel control.

Q: To dry age your meat safely and properly, you'll need to take steps to limit changes in temperature and humidity. It is especially important to keep your meat at the right temperature during the aging process. Designating a separate dry aging refrigerator or freezer is the easiest way of doing this. Meat will spoil above 40F (4C) but will freeze below 32F (0C). The ideal temperature for aging is 36F (2.2C) throughout the entire aging process. Using your everyday refrigerator is not recommended. The more you open and close your refrigerator/freezer, the more the temperature and humidity will change. You might use a small, temperature adjustable "dorm" refrigerator or a storage freezer for your dry aging. Meats will absorb other strong flavors and odors. Items like cheese, fish, and garlic will likely influence the taste of your meat while it ages. A thorough cleaning before dry aging will help protect the natural flavor profile of your meat. The best way to ensure that there are no subtle contaminants in your refrigerator/freezer is to defrost and clean your freezer with a suitable general purpose cleaner. If smells linger after cleaning, sprinkle a layer of baking soda on the inner surfaces of your refrigerator/freezer and thoroughly wipe it with a rag. Home refrigerators and freezers sometimes do not have as fine an internal thermometer as commercial grade ones. In some cases, your refrigerator might not have an internal temperature gauge, and you'll need to buy one so you ensure a consistent temperature throughout the aging process. A normal thermometer might not stand up to the cold temperatures as well as a specifically intended cold temperature/freezer thermometer. These will likely be available at your local hardware store. You might want to choose a thermometer that has a humidity gauge, as well. For consistent results, a humidity of 60% should be maintained, though many at home dry-agers have found a wider range has little effect on the end product. Air circulation is important for the dry aging process. Limited circulation can lead to your meat failing to dehydrate at the optimal level. Adding a small desk fan to the inside of your meat refrigerator/freezer can solve this problem. You may need to cut a notch in the seal of your refrigerator/freezer for the cord of the fan. After fitting the cord into the notch, you may want to pack any open gaps with some kind of insulation.
A: Designate a separate dry aging refrigerator or freezer. Clean your refrigerator of possible contaminants. Verify the temperature in your refrigerator/freezer. Add a fan for improved circulation.

Q: Fill a microwave-safe bowl with 2 tablespoons (30 milliliters) of water. Add the cabbage, then cover it with plastic wrap. Poke a few holes into the plastic wrap with a fork or knife, then cook it on HIGH for 9 to 11 minutes. Remove the plastic wrap carefully, then serve the cabbage. Turn or stir the cabbage halfway through the cooking process. If you chopped the cabbage up, cook it for 4 to 6 minutes instead. Fill a crock pot with 1 cup (240 milliliters) of vegetable broth. Cut the quartered cabbage into thick strips, then add it to the pot. For a more filling meal, add 1 cup (150 grams) chopped carrots, 1 chopped yellow onion, and 2 minced garlic cloves. Cover the crockpot, then cook the cabbage on LOW for 5 hours. The cabbage is ready when it turns tender. Start with a whole head of cabbage. Cut it into 14 to 12 inch (0.64 to 1.27cm) pieces. Season both sides of the cabbage with olive oil, salt, garlic powder, and oregano. Bake the cabbage in a preheated oven at 425F (218C) for 10 minutes. Flip the cabbage with a spatula, then bake it for 10 minutes more. If you don't like garlic, season the cabbage with olive oil, black pepper, mixed herbs seasoning, and fresh dill. Cut a cabbage into 8 wedges. Coat both sides of each wedge with softened butter, then season everything with cup (40 grams) of chopped onion, some garlic salt, and some pepper. Wrap each wedge with heavy-duty foil. Grill the wedges, covered, over medium heat for 20 minutes. Open the foil carefully. There will be lots of steam. If you want larger servings, cut the cabbage into 4 wedges instead. Grill them for 40 minutes, turning twice. Want a richer meal? Wrap each wedge with a strip of bacon before wrapping it in foil. Season 3 slices of chopped bacon with salt and pepper. Brown it in a large frying pan until it is crispy, about 5 minutes. Add 1 head of shredded cabbage and 1 chopped white onion, along with a pinch of sugar. Fry the mixture for another 5 minutes, stirring often.
A:
Microwave quartered cabbage for 9 to 11 minutes. Use a crockpot if you have more time. Use an oven to make cabbage steaks. Grill cabbage for 20 minutes for a quick summer meal. Try Southern fried cabbage with onion and bacon.