Summarize the following:
People rarely go directly in to the poop tube. Instead, poop directly on to a paper product if you're on the ground or a plastic bag if you're rock climbing. To have a bowel movement on a paper product, lay it out flat on the ground and squat over it. To go into a plastic bag when you're climbing, hold the handles of the plastic bag and spread it out underneath you. Many people opt to use coffee filters. The advantage of coffee filters is that they have a built-in lip around the edges which makes them easy to fold up. The disadvantage is that they're pretty thin and small when compared to other options. Some outdoor enthusiasts prefer paper towels. Paper towels are good because you can rip off as many pieces as you need. The downside is that paper towels are a little harder to carry and can blow away in the wind. If you're using plastic bags, make sure that you inspect each bag for holes before packing them in your backpack. If you've pooped on a paper product, lift each corner of the paper and bring it over the center of the paper. Pinch the corners together to lift the paper up. If you've taken your bowl movement over a plastic bag, raise the handles out in front of you and tie the handles together in a simple knot. If you want to ensure that your hands stay clean, pack some disposable rubber gloves in your hiking or climbing gear. Put them on before you use the poop tube and throw them in with your waste when you're done. Next, grab a large, sealable plastic baga heavy-duty freezer bag or food storage bag will work well. Open it and spread the opening out wide. Carefully drop your plastic bag or paper product into the bag. If you're up in the air during a long climb, use your nondominant hand to hold the airtight bag open in your lap while you guide the dirty plastic bag into it. With your poop inside the airtight plastic bag, seal it while gently forcing air out through the top of the bag. Then, gently roll the plastic bag up and open your poop tube. Slide the bag into the poop tube on its side and close the cap tight to finish using your poop tube. Clean your poop tube thoroughly after every use. Once you've thrown away your used bags, clean the tube with warm water, soap, and a wash cloth. Let the tube air dry outside and wash your hands with soap and water.

summary: Poop on a paper towel or inside of a plastic bag. Fold your paper product over or close the plastic bag. Stick the paper or plastic inside a sealable airtight bag. Seal your bag and stick it inside of your poop tube.

Summarize the following:
Regardless of the seasonings (or lack thereof) you choose to use for your flank steak, you will probably want to begin by scoring it, especially if you have a thick piece of meat. Scoring is a process in which shallow cuts are made into the surface of the steak to allow both heat and seasonings to penetrate deeper into the meat. To score your flank steak, place the flank steak on a cutting board, then use the tip of a sharp knife to make several shallow cuts into the surface of both sides of the steak in a diamond pattern. Try to make each cut about 14 inch (0.6cm) deep. If you can, cut against the grain of the meat. As we'll eventually learn, the general rule with flank steak is to always cut against the grain to reduce the meat's toughness. If cooked correctly, flank steak can taste great without any seasoning at all. However, proper seasonings give this dish a burst of zesty flavor that can make it absolutely irresistible. When it comes to seasoning your flank steak, generally, your two options will be to use a marinade or a dry rub. Marinading your steak means letting soak in a mix of flavorful liquid ingredients so that it absorbs its flavor, while a dry rub is exactly what it sounds like a mix of dry ingredients that you rub onto the outside of the steak. Both options can result in great flank steak. However, these seasoning methods aren't usually used together, so it's a wise idea to decide which method you're using before you start to cook. Note that sample marinade and dry rub recipes are listed above in the "Ingredients" section. If you're using a marinade, you will want to begin early so that your flank steak has enough time to soak before cooking. Generally, you'll want to let your meat marinate for at least 2-3 hours, though marinating for as long as overnight can give stronger flavors. Whether you're using a marinade or a dry rub, the basic process for preparing each is the same. Simply combine the ingredients in a single vessel and mix thoroughly until the ingredients are combined. When you've achieved a thorough mix, your seasonings are ready to be applied to your flank steak. If you're not interested in the pair of delicious marinade and dry rub recipes listed above, it's easy to make your own. For marinades, you'll want to start with an oil base (like olive oil or vegetable oil) and add your preferred seasonings, some of which should be acidic liquids (like citrus juice or vinegar) to cut the oil. To make a dry rub, simply combine dry or powdered ingredients that you like. A good mix of sweet, salty, savory, and spicy flavors is always a good bet. If you've chosen to add flavor to your steak with a marinade, begin by pouring the marinade in to a large zip-lock bag, then add the flank steak. Squeeze most of the air out of the bag, then seal it securely shut. Knead the bag to be sure the steak is completely coated in marinade. Leave the marinating steak in its bag in the refrigerator for at least 2-3 hours; some prefer to allow the meat to marinate overnight. Note, however, that the longer you allow your meat to marinate, the stronger it will taste. If you don't have any zip-lock bags handy, you can soak your meat in a bowl covered with plastic wrap, a tupperware container, or any other plastic container with a seal. On the other hand, if you're more interested in the tasty exterior crust that a dry rub provides, skip the marinade and apply your dry rub instead. Pour your dry rub into a large bowl and drop your flank steak in. Use your hands to toss your meat in the dry rub until it is completely covered. Be generous with your dry rub you want every surface of your flank steak to receive a thorough coating. When done, let the meat sit until it reaches room temperature, or, if you're not grilling immediately, place it on a platter in the refrigerator.
summary: Score your steak. Choose a marinade or dry rub for your steak. Mix your seasonings. If marinading, soak your steak. Alternatively, apply your dry rub.