Article: Pour the sake you want to serve into a bottle with a narrow, tall neck and open mouth. You should not fill the container to the brim. Sake expands as it heats, and if you fill the container too high, it could burst out of the top. Fill a small saucepan with enough water to cover roughly three-quarters of the height of the decanter you are using for the sake. Place the saucepan on the stove and heat it over medium-high until the water begins to boil. If you want to be more traditional, there is a special utensil known as a "kan-tokkuri" you should use. If you decide to use it, heat the water in the stove with a saucepan or kettle and pour the water into the kan-tokkuri after it starts to boil. Turn off the heat and slowly submerge the sake in the hot water. Lower it carefully to prevent any water from getting inside the container. Let it sit, uncovered, for one to three minutes. Place the sake as close to the center of the saucepan as possible. Do not allow it to tip or tilt as it sits in the water. For a more precise way of heating sake, you can measure the temperature of the drink using a thermometer to determine if it has reached your desired temperature. If you want to check the temperature of sake without the use of a thermometer, you can gauge it by looking. If small bubbles begin to rise, the sake is considered to be warm. If bubbles quickly and immediately rise to the surface, then the sake is hot. Carefully lift the decanter of sake out of the water and serve the hot drink immediately. If the container feels too hot to touch with your bare hands, wear oven mitts as you remove it from the hot water. You might also want to consider wiping the bottom dry with a towel before serving sake from the container.
Question: What is a summary of what this article is about?
Pour the sake into a tokkuri or decanter. Boil water in a saucepan. Gently lower the container of sake into the water. Remove the sake from the water.
Article: To make this sandwich, you'll need: 1 egg 3 cups milk 3 cups fine breadcrumbs 1 cup flour 1 tsp. salt 1 tsp. paprika 4 tsp. black pepper 2-4 tablespoons cups cooking oil 2-4 boneless, skinless chicken breasts 1-2 tsp. of red chili powder for a spicy flavor, if desired 1 tsp. of crushed onions Put the egg and milk into a single bowl. Beat the egg until it's integrated. Then add the breadcrumbs, flour, and additional dry ingredients, stirring thoroughly with a whisk to integrate the batter mixture. Evenly dip each chicken slice into the flour, and then the batter, and the flour again. Put the pieces on a plate to let them rest while you prepare the frying oil. Put the stove at medium setting, and flick a small amount of cold water at the oil to check the heat. If it hisses, then the pan is hot enough to cook the chicken. Put a few pieces in at once, but be careful not to crowd the pan. If you do, you'll bring the temperature of the oil down significantly, making your chicken soggy and greasy. Turn the chicken once, when it becomes golden brown on the bottom. Remove chicken from the pan when it's golden brown and has cooked to an internal temperature of 165F. Place the chicken slices on a cutting board to let them rest before slicing. If you don't have a thermometer, slice a piece of chicken in half. Make sure the juice runs clear and there's no pinkness on the inside. Fried chicken goes great on any number of different kinds of sandwich bread, and with a variety of different condiments and additions. Try out the following: Use Italian bread, tiger bread, baguette, or olive-cheese bread. Top with slice dill pickle, raw red onion, lettuce, and tomato. Add mayo, mustard, or ketchup to taste.
Question: What is a summary of what this article is about?
Get the necessary ingredients. Mix the batter. Batter the chicken. Add oil to a large frying pan. Put each piece of chicken in the pan. Cut the chicken into thin strips and add toppings of your choice. Done!
Article: How far is it between the top and bottom wires? How far is it around? If you are working with a paneled shade, simply take the measurement of each panel; if you are working with a circular shade, measure the circumference (3.14 x diameter). This is necessary to find out how long and wide your strips of fabric need to be and the amount that will cover your entire shade. This is where the shade becomes all your own. Use one style of material for a battered, distressed look or use all types of coordinating colors and patterns. Just make sure they're long enough! Add one extra inch for the seam allowance. This is needed to wrap around the wire frame. If your lamp is 20" (51 cm) around, make sure you have fabric that, in total, amounts to at least 22" (56 cm) wide. You need adequate overlap to keep the wire frame from showing. Of course, greater overlap than that is always safe, too. If each strip of fabric is 2" (5 cm) across, have at least 11 strips of fabric ready. This ensures that it stays neat, doesn't fray, and looks professional. The edges will only be seen from the inside of your lamp. If you're pressed for time or simply can't be bothered, a simple trim is fine. Using your 1/2 inch (1.25 cm) on either side, affix the strip to the top of the shade with a staple gun, hot glue gun, or needle and thread. Repeat for the bottom. If you use a hot glue gun and glue the material to the wire, you will not be able to gather the fabric when it's finished. If you use a staple gun, it's a good idea to add decorative trim around the top and bottom to obscure those tiny metallic lines from view. You can gather the material together if you stapled or used a needle and thread. Adjust the material to achieve the look you want. Beads, tassles, or extra ribbon can be added onto the top and bottom of your shade to hide any less-than-perfect areas or simply to add more flair.
Question: What is a summary of what this article is about?
Take the measurements of your frame. Cut strips of fabric. Hem, trim, or edge the fabric with ribbon. Attach the strips to the top and bottom of the lampshade. Adjust the strips and add trim (optional).