Q: Use the entire stalk, which will be cut and prepped in different ways depending on the dish. The tough, bigger pieces of lemon grass are meant to flavor dishes. These larger pieces generally are not eaten. Consider straining large pieces out before serving. However, some people enjoy sucking on them for their flavor. Store it in a plastic bag that's securely sealed. You can freeze lemon grass for as long as 6 months.
A: Keep pieces small for eating and larger for flavoring. Discard the dry, outermost stalks and cut off the top third of the inner stalks. Trim each root tip until the purple rings are visible. Keep fresh lemon grass in the refrigerator for up to 3 weeks.

Q: Meanwhile, season the veal brisket with salt and pepper on all sides. Add the oil to an oven-safe Dutch oven and heat over medium-high for a couple of minutes, letting it become thinner and easier to spread across the bottom of the Dutch oven. Veal brisket is usually browned while beef brisket is often prepared without being browned. The flavor of veal is improved more dramatically on browning than the flavor of beef, at least as far as oven-cooked brisket is concerned. Add the veal brisket to the hot oil and sear on each side, turning with tongs as needed, until all sides are lightly browned. This should take about 3 to 5 minutes per side. When done, remove the brisket from the Dutch oven and keep warm. Add these ingredients to the remaining oil in the Dutch oil and cook, stirring frequently, until the onions begin to wilt and turn golden and translucent. This should take another 4 minutes or so. If there is little to no oil left in the Dutch oven when you add the vegetables, add another splash of oil so these ingredients can be sauteed in fat. Add the bay leaf, thyme, rosemary, parsley, and white wine to the Dutch oven. Simmer over medium-high heat for 2 to 3 minutes. Stir the bottom of the Dutch oven, scraping up any stuck bits of veal or vegetables in the process. These small bits are packed with flavor, so you do not want to lose them. If you want to remove the herbs before serving the veal brisket, place them inside a small satchel made of cheesecloth. This is not strictly necessary, though, since the bay leaf is the only one that really needs to be removed and it is usually easy enough to spot and remove on its own. Return the veal brisket to the Dutch oven and add the crushed tomatoes. Cover the pot. Use the lid to your Dutch oven. If it does not have a lid, cover tightly with aluminum foil. This should take about 2 1/2 to 3 hours. Keep the Dutch oven covered for the duration of the cooking process, only removing the lid to check for doneness. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the veal brisket from the oven and let it rest for 20 minutes before carving and serving it. Slice the brisket across the grain to produce more tender slices of veal. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
A: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Heat oil in a large Dutch oven. Sear the brisket on all sides. Briefly cook the onions, carrots, and garlic. Add the seasonings and white wine. Return the brisket to the Dutch oven with the tomatoes. Roast until tender. Let rest before serving.

Q: Put cup (60 mL) of chicken broth (you may choose a reduced-sodium variety, if desired), teaspoon (0.5 mL) of onion powder, teaspoon (0.5 mL) of garlic powder, and a dash of pepper into a frying pan. Stir to combine, and heat the mixture until it boils. Mix in 5 ounces (150 g) of washed and trimmed fresh arugula. Make sure the arugula is evenly coated in the broth and spice mixture by using tongs to toss the greens in the liquid. Keep the pan on the burner for another minute or two to allow the arugula leaves to wilt. If needed, add another splash of chicken broth to keep the arugula wet. Stir the mixture occasionally. All you need to do now is turn off your burner, remove the pan from heat, and serve the arugula. You can have it as a side dish with a meal, put it on mashed potatoes, or use it as a salad topping.
A: Heat chicken broth and spices on the stovetop. Add arugula to the pan. Stir occasionally and let it wilt. Remove the pan from heat and serve the dish.

Q: Outside labels are most frequently found on men's suits. You must remove them with care so that you won't damage your garment, but these labels are meant to be removed. Look for the best approach and point of entry to begin removal. Jeans also frequently feature an outside tag, generally in the form of a tiny patch that features the brand logo. These are not meant to be removed, so you will need to take extra caution when doing it, but these can be removed using this method. Another common example of an outside tag is one that you see sewn into an outside seam on a garment. Use tiny cuticle scissors to cut these off, since they are normally quite easy to get rid of. There will probably be a few stray threads embedded in your garment after you remove the label. Make sure the threads are totally loose before attempting to tweeze them out.
A:
Examine your label. Pull the label away and use tweezers to pull out any remaining thread.