Place the pig feet in a stockpot and cover them with water. Bring the water to a boil over medium-high heat, and cook the pig feet for about 3 minutes. You should clean the pig feet and remove any hairs before completing this step. Parboiling the pig feet can help remove some of the odd flavor, thereby preventing it from leeching into the braising liquid you'll use during the primary portion of the cooking process. After parboiling the pig feet, remove them from the water using a slotted spoon. Set them aside for now. Discard the cooking water. You should not reuse this water in later steps calling for additional water. Pour the cooking oil into a large, deep wok. Warm it on the stove for about 1 minute over medium-high heat. The oil should become glossier and thinner, making it easy to spread it over the bottom of the pan. Note that you could use a Dutch oven or stockpot if you do not have a deep wok. Add the sliced ginger, sliced garlic, and scallion to the oil. Cook for 1 minute, stirring frequently, then add the chili peppers, star anise, and cloves. Stir-fry for an additional 2 minutes. Stir frequently to prevent any of the ingredients from burning. You only need to cook them long enough to release the scent and flavor from each ingredient. Note that the amount of chili peppers should vary depending on personal taste. Use 3 dried chili peppers if you prefer mild to moderate heat or 5 dried chili peppers if you enjoy strong heat. Add the drained pig feet, soy sauce, rice wine, sugar, and salt to the wok. Pour in enough water to just barely cover the pig feet. Allow the braising broth to reach a rolling boil, stirring lightly as it heats up. Reduce the heat to low and cover the pan. Simmer the pig feet for about 2 hours, or until the meat is tender enough to nearly fall off the bone. Stir the contents of the pot every 10 to 15 to prevent the pig feet from burning and sticking to the bottom. The sauce will eventually thicken. If this happens while the pig feet still seem tough, add more water 1 cup (250 ml) at a time and continue cooking. If the sauce still seems thin once the pig feet are done, remove the lid and increase the heat to medium. Continue boiling until the sauce reduces and thickens. Transfer the finished pig feet and sauce to individual serving dishes and enjoy them while they're still hot.
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One-sentence summary -- Briefly boil the pig feet. Drain and set aside. Heat the oil. Stir-fry the aromatic ingredients. Add the pig feet and remaining ingredients. Simmer until tender. Serve warm.

Meat tenderizer powder, sold in grocery stores, can break down the proteins found in blood stains. While it is recommended by some silk experts, meat tenderizer does have the potential to break down silk and wool fibres as well. Test this method on a small corner of these fabrics first, to see if damage occurs. Put about 15 mL (1 tbsp) unseasoned meat tenderizer into a small bowl. Gradually add water while stirring until a thick paste is formed. Do not use seasoned meat tenderizer, as the seasonings may stain your fabric. Spread the paste on the dried blood stain and gently rub it with your fingers. Let it sit for about an hour. After the hours is up, rinse the paste out with cold water. Wash the fabric as usual, but air dry rather than using a drier, since the heat can cause remnants of the stain to set permanently.
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One-sentence summary -- Use this on any fabric, but cautiously on silk and wool. Wet unseasoned meat tenderizer. Rub the paste gently into the fabric. Rinse out the paste before washing.

Consider wearing a single gold or silver ear climber on one lobe only. Then, balance the climber with a coordinating stud in your upper cartilage. If you want to create an asymmetrical look, wear a single ear climber in one ear and a coordinating stud in the other ear. For example, try wearing a rhinestone ear climber and a rhinestone stud. If you wear additional earrings with an ear climber, make sure you don't place the pieces too close together. Doing so will overcrowd the look. Try sticking to an ear climber with one or two additional pieces in the upper ear. A turtleneck or shirt with a high neck will draw attention toward your chin, highlighting the ear climber. Try wearing a simple gold or silver ear climber with a black or navy blue turtleneck sweater.
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One-sentence summary -- Balance a simple climber with an upper cartilage stud. Pair an ear climber with a simple stud in the opposite ear. Allow lots of room between multiple pieces of jewelry. Wear an ear climber with a turtleneck or high neck.

Select a cut from a tough muscle group such as the chuck or rump. These muscle groups contain a large amount of connective tissue as well as moderate amounts of fat to break down and create a juicy tender meat when cooked slowly. A few cuts that typically yield the best results: Chuck Roast Chuck Shoulder Rump Roast Brisket Eye of Round Rub the outside of the roast with coarse salt and pepper. Some fresh herbs or spices, such as thyme or red pepper, can also add great flavor to your meat. Let the meat sit out and reach room temperature prior to cooking. Use a variety of hard vegetables such as carrots, potatoes, celery, and onions cut into inch pieces. Place a layer of vegetables on the bottom of the crock pot. Add the remaining vegetables after placing the meat in the pan. Surround the meat with the remaining vegetables. There are many options to add flavor to your roast and make a juicy meal. Beef stock, red wine, and cream of vegetable condensed soups are all great choices. You can experiment with flavors and combinations to make the roast your own. Start with this basic recipe for seasoning: 1 package of Onion Soup/Dip mix 1 can of condensed Cream of Mushroom soup cup red wine (Merlot or Cabernet) cup beef stock Cook your meat for about 2 hours per pound of weight. Depending on the size of your roast you will need to adjust the cooking time. Slice the meat against the grain for the most tender bites. Serve pieces of meat with spoonfuls of vegetables topped with the juices from cooking. Add salt and pepper to taste, and enjoy your delicious meal!
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One-sentence summary --
Buy a quality cut of meat. Season your meat. Chop vegetables to cook with the meat. Place meat, fat side up, in the crock pot. Add liquid and seasoning to the pot. Cook the roast on low for about 5-7 hours. Serve the roast.