Write an article based on this "Make a pot of soup. Stew them. Whip up some homemade tomato sauce."
article: Tomato soup is a delicious and comforting meal when you're sick, when it's cold out, or when you just feel like a warm bowl of something homemade. Peeled tomatoes are ideal for soup, because they'll produce a smooth and creamy soup. You can enjoy tomato soup by itself, with a side of salad, with a sandwich, or as a starter for your favorite meals. Additionally, you can can tomato soup and enjoy it later if you don't have a taste for it right now. Stewed tomatoes can be enjoyed on their own, added to other dishes, eaten on breads and crackers, or even transformed into chili or pasta sauce. Stewing tomatoes is quite simple, and the trick is dicing the tomatoes and cooking them over low heat for an extended period of time. Stewing is also a great way to preserve fresh tomatoes from the garden for the fall and winter months. Tomato sauce is a household staple that you can use to make anything from pizza to pasta to soups and more. While tomato sauce is readily available, you can also make your own fresh sauce with peeled tomatoes. The best part about homemade tomato sauce is that you can customize it any way you like, such as by adding: Aromatics like garlic and onion Herbs and spices Different vegetables Cheese

Write an article based on this "Pat your oysters dry. Dust the oysters with flour. Create a dredge. Line a colander with paper towels. Heat up your oil to 375 degrees F (190 degrees C). Batter five oysters. Place the oysters in the hot oil. Remove the oysters once they are light golden brown. Fry the oysters a final time for 2 minutes. Serve your oysters."
article: Use a clean kitchen towel to dry the outside of your oysters thoroughly. This will ensure your batter sticks to the oysters well and doesn't flake off during frying. If you don't dry your oysters well, they will give off more water and spit hot grease while frying. Place your cleaned, dried oysters on a plate and dust them with a handful of flour. Use a spoon to roll the oysters gently in the flour so they are coated on all sides. Shake off any extra four by tapping each oyster gently on the side of the plate. In a bowl, mix together: 1 1/2 cups (192 g) of all-purpose flour, 3/4 teaspoons (4.26 g) of salt, 2 tablespoons (30 g) of baking powder, 2 tablespoons (30 ml) of peanut oil, and 10 oz (295 ml) of cold water. This is the batter you will dip your oysters into. Set up a frying rack or a colander with a paper towel in the bottom so you have a place to put your hot fried oysters. You don't want to be dripping hot grease on your kitchen floor while you figure out where to put them. Pour 5 cups of peanut oil into a deep pot or wok, and turn your burner on high. Use a heat-safe cooking thermometer to keep an eye on the temperature as it goes up. When it reaches 375 degrees F (190 degrees C), it's time to fry your oysters. Take care around hot oil, which can cause severe burns. While your oil is heating up, dip five oysters in the batter and place them on a clean plate. You can use a fork to dip the oysters, or use clean fingers. When your oil has reached temperature, you will see a whisp of white smoke. Gently lower the oysters into the oil with a frying spider or one by one with a fork. Take care not to splash the hot oil, as you might burn yourself. Set a timer for 3 minutes. Keep an eye on the oysters as they fry. If they look like they are browning too quickly, turn down the temperature of your oil a bit. If they look like they are frying too slowly, turn it up a little. Adding cold oysters to your oil will naturally lower the temperature of the oil a little. While the oysters fry, batter five more. Repeat this process as you go. When the timer is up, remove the oysters gently with a frying spider or a metal slotted spoon to avoid disturbing the breading. Place them on the prepared colander or frying rack to let the excess oil drip off. Once you've done a first fry on all the oysters, fry them a final time to a golden brown for 2 minutes in batches of five. Using a metal slotted spoon or frying spider, lower the oysters into your hot oil once more. Set a timer, and while your oysters fry, change out the paper towels in your colander or under your frying rack to absorb any excess oil. Your finished oysters should be a deep golden brown. This last fry ensures all your oysters are hot and ready to serve at around the same time. Garnish your oysters with lemon, parsley or any other accompaniments you like. They're best eaten hot! It's difficult to properly reheat oysters in a food-safe way. Plan on eating all your oysters right after you cook them.

Write an article based on this "Add 1 Tbsp of powdered sugar to thicken the frosting. Thin the frosting using tsp of milk. Whip the frosting to make it light and fluffy."
article:
Use a spatula to transfer the frosting from the container to a mixing bowl. Add 1 tablespoon (15 g) of powdered sugar to the bowl and mix it by hand or with an electric mixer. If you would like the frosting to be thicker, mix another tablespoon (7.5 g) of powdered sugar into the frosting. Put the frosting in a mixing bowl using a spoon or spatula. Add teaspoon (2.5 mL) of milk to the bowl. Mix it with an electric mixer or by hand. If the frosting is still too thick, mix another teaspoon (2.5 mL) of milk into it. You can substitute milk for water, if desired. Transfer the frosting to a large mixing bowl. Whip the frosting using a whisk or an electric mixer until it doubles in volume. Don't continue whipping after the volume has doubled, or you risk creating lumps in the frosting.