Logging in as root is not recommended for regular use, as it is very easy to perform commands that will render your system inoperable, and it also poses a security risk, especially if you are running an SSH server on your machine. Only log in as root when performing emergency repairs, such as dealing with disk failures or restoring locked accounts. Using sudo or su instead of logging in as root will help prevent unintended damage while logged in as root. Using these commands gives the user a chance to think about the command before severe damage is done. Some distributions, such as Ubuntu, leave the root account locked until you manually unlock it. Not only does this prevent users from unknowingly doing too much damage using the root account, it also secures the system from potential hackers, as the root account is typically targeted first. With a locked root account, hackers aren't able to gain access with it. See the previous section for instructions on unlocking root in Ubuntu. root as the user when logging into Linux. If the root account is unlocked and you know the password, you can log in as root when you're prompted to log in with a user account. Enter root as the user when prompted to log in. If you need root access to perform a command, use the method in the previous section. After entering root as the username, enter the root password when prompted. In many cases, the root password may be "password." If you don't know the root password, or have forgotten it, see the next section for instructions on resetting it. In Ubuntu, the root account is locked and cannot be used until it has been unlocked. There's a chance that the program you intend to run will have a negative effect on your system when it has root access. It's highly recommended that you use sudo or su to run programs instead of logging in as root.
++++++++++
One-sentence summary -- Consider using other methods for gaining temporary root access. Enter . Enter the root password as the user password. Avoid running complex programs while logged in as root.

Q: Place the diced tomatoes into a medium mixing bowl and crush them using the back of a fork. Continue until the tomatoes are soupy, yet still chunky. If you don't mind getting your hands dirty, you could also crush the tomatoes by hand instead of using a fork. Doing so would actually make it easier to control the process. Set the tomatoes aside after crushing them. Pour the oil into a heavy, 2-qt (2-L) saucepan. Set the pan on the stove over medium-high heat. Give the oil at least 30 to 60 seconds to warm up. You should be able to turn the pan and easily coat the bottom with the oil once it's warm enough. Add the minced onion to the hot oil and cook, stirring frequently, for several minutes or until the onion becomes slightly translucent. Add the minced garlic to the oil and onion. Saute, stirring frequently, for another minute or until the garlic looks golden in color. Watch the contents of the saucepan carefully at this point. Minced garlic can burn quickly if you leave it unattended. Add the prepared tomatoes, oregano, basil, sugar, salt, and pepper to the saucepan. Allow the mixture to cook at medium-high heat, stirring frequently, until it begins to boil gently. Reduce the heat to low and allow the sauce to simmer, uncovered, for at least 30 minutes. You can simmer the sauce for up to 90 minutes. A sauce that simmers for longer periods will be thicker and more flavorful. Remove the finished sauce from the heat and let it cool down to room temperature. If you want to save part of the sauce or all of the sauce for later, you can pour the cooled sauce into an airtight container and refrigerate it for up to one week. If frozen, the sauce can last for up to two months. If the sauce seems too chunky or thick, use an immersion blender to puree it until it reaches the right consistency. After you puree the sauce, it should be ready to use.
A: Crush the tomatoes. Heat the oil. Cook the onion. Cook the garlic. Add the remaining ingredients. Simmer for at least 30 minutes. Let it cool. Blend the sauce, if necessary.

Article: Lay your pre-washed and pre-dyed fabric over the overlapped sheets of plastic wrap. As with traditional batiking, you may use the single or double-spouted tjanting tool to create thin lines for designs. Use paint brushes to cover larger areas with the medium. Allow the medium to dry for approximately 30 minutes, though exact dry time depends on how thickly the medium was applied. Consider using stamps dipped in the medium to create a repeat pattern. You can use a stencil by placing it down on the fabric and dabbing the medium around it with a foam brush. Follow the instructions on the package to mix up the dye. If you are using a liquid dye, adjusting the water-to-dye ratio can create softer (add more water) or more vivid colors (add more dye). Dyes can be dribbled, painted, sprayed, or dabbed on. Consider mixing two or more colors together to create color variations. Once you have finished with your dye application, cover the fabric with plastic wrap and seal the edges. Place paper towels on the bottom of the microwave oven to protect against spills. Place your plastic-covered fabric in the microwave oven (you may need to fold the fabric) and cook on high for 2 minutes. Using thick rubber gloves, carefully remove the fabric from the microwave oven. The fabric will be hot, so use caution! Allow the fabric to cool for a few minutes before removing the plastic. Rinse your fabric under cool water until it runs clear. After you've removed the initial dye, wash the fabric in warm water with a mild detergent, and rinse. Dry your fabric.
Question: What is a summary of what this article is about?
Spread the plastic on your work surface. Create designs using the washable resist medium. Mix up your liquid dye. Apply the dye. Cover the fabric with plastic wrap. Nuke your fabric. Remove the fabric from the microwave. Wash and dry your fabric.

Article: It doesn't matter if it's an aluminum or rubber balloon. They're sold at party centers or you could rent a helium tank to fill up your own balloons for a special event. You'll know a balloon is filled with helium if it floats. Helium is lighter than air, so it naturally rises. If a balloon stays down near the ground, it doesn't have helium in it. If you don't have a safety pin, a pushpin or sewing needle will work just the same. Use the pin to prick the balloon and create a really small hole, and then squeeze the hole shut with your fingers to keep the helium from escaping until you're ready to inhale. If the balloon is inflated but not knotted, you don't need to poke a hole in it. You can simply suck the air directly from the opening. Don't just hold the helium in your mouthbreathe it in like you would a normal breath of air. Just 3-4 seconds should be enough to fill your lungs with helium. It helps to exhale fully before inhaling so that you can get as much helium into your lungs at once as possible. Helium doesn't have an odor, taste, or smell, so you really won't be able to tell that you're breathing in an element different from oxygen until you try to speak. As soon as you've finished inhaling, start talking! The helium-effect will only last for 5 seconds or so, so don't wait too long. What you say is totally up to you! Have fun and come up with unique phrases or just repeat your name over and over again to hear how you sound. If you suck too much helium at once or for too long of a period of time, you can hurt yourself. So between each inhalation of helium, take a few minutes to breathe normally.
Question: What is a summary of what this article is about?
Get a balloon filled with helium. Poke a small hole near the balloon's knot with a safety pin. Put your mouth over the hole and inhale while squeezing the balloon. Say something funny to hear how the helium affected your voice. Wait 2-3 minutes between each helium-inhale to rebalance your oxygen.