Problem: Article: Any thick cream or oil-based condiment, sauce or dressing can serve as a base for an infusion. You could use ketchup, Dijon mustard, Sriracha or French dressing, or more outside-the-box flavors like shrimp sauce or chimichurri. Get creative and have fun seeing what unusual flavor combinations you can come up with. As a rule, the condiment you use should be thick enough to spread. Thin, watery flavorings may just dissolve the salt. Season burger patties with barbecue salt, or whip up some spicy buffalo salt to sprinkle on a bowl of popcorn before you sit down to watch a movie. Using either a food processor or a mixing bowl and spatula, whisk cup of salt with 1 tablespoon (14.8ml) of whatever flavoring you've chosen. Make sure the salt and condiments are thoroughly blended. The salt will begin to change color and form a gritty paste once the wet ingredients have been properly incorporated. Feel free to use more or less of a given flavoring depending on how intense you want it to be. If you're unsure how much is enough, add the wet condiment a little bit at a time to avoid oversaturating the salt. Scrape the salt paste onto a nonstick baking sheet or piece of wax paper. If left to air dry, it will need to sit for up to 48 hours before it sets up completely. You also have the option of heating the mixture in the oven at a low temperature until it is dry throughout. To dry the salt in the oven, set the temperature low (around 150-170 degrees F) and let it warm slowly and gradually. The heat will evaporate excess moisture out of the mixture. Stir up the salt every half hour or so to keep it from clumping as it dries. After the salt has had ample time to dry, use the back of a spoon or some other hard, blunt surface to break up any remaining clumps into loose granules. Funnel the salt into a mason jar, bottle or shaker and find a home for it on your spice rack. Pull it out when you want to add a dash to dinner or a midday snack. You're done! Throw the dried salt back into the food processor or coffee grinder for a few seconds to grind it down to a consistent size. Salts made with wet ingredients should be stored in airtight containers to keep moisture from getting in.
Summary: Choose a wet condiment to add to your salt. Mix the salt and condiments together. Allow the mixture to dry. Separate and pack the salt.

Problem: Article: Many tables have a wooden or particle board layer beneath the slate, allowing staples to be attached. You can check whether this is true of your table by examining the perimeter or vertical edge of your table. If there is only slate, use the instructions for gluing the felt instead. Note: You will need a "hammer tacker" or manual stapler, or a staple gun. Typically, the felt comes in one large piece, and includes instructions for removing pieces to fit each railing. Follow these instructions carefully, or the cut pieces may not fit your table. With some felt, you can make a one inch (2.5 cm) cut, then rip the felt by hand in a straight line. Other felt may require cutting with a razor blade or box cutter. Look for a sticker or other label that tells you which side is face up. If it is unlabeled, and you cannot easily tell which side is the playing surface, consult a professional. Different types of felt have a different feel, so it's best not to guess if you are not familiar with the feel of that type. Hang more of the extra felt over the foot end, and not much on the head end where you will begin installation. Check now for rips, scratches, or other defects that could require you to get a refund or replacement. Use your hammer tacker or staple gun to attach the felt to the wooden or particle board lining of the table at one corner of the head end. Have an assistant help you stretch the felt across the head end until there are no wrinkles present, keeping the overhang parallel with the table edge. Staple about every 3 inches (7.5 cm) along this stretched edge, ending at the second corner. Professionals play on a very tightly stretched surface, which allows for greater speed. This is not necessarily desirable for most players, however, who may enjoy playing on a slower table. Always stretch at least tightly enough to remove all wrinkles, however. Move to one of the long sides of the table, and have an assistant help you pull the felt taut along its length. Staple at roughly 3 inch (7.5 cm) increments, but make sure to staple on either side of the side pocket. Pulling the felt over each pocket when stapling on either side will give you extra material to work with when lining the pockets. Pull the felt tight from the last unstapled corner. Pay special attention to this, as an inconsistent pull can cause wrinkles in your table. If the previous staples make it impossible to create a flat surface with this pull, with the overhang parallel with the table end, you may need to remove a couple staples with a staple puller and try again. Once this is pulled to a smooth surface with the desired tightness, staple the short foot end and remaining right sides along their lengths. Remember to staple on each side of the side pocket. Make three slits in the felt directly over each pocket, then fold the loose felt down into the pocket and staple it inside the pocket. Once this is done, use a pair of scissors or a razor blade to snip off the excess felt.
Summary: Use this method if there is a wooden or particle board backing. Cut the felt into pieces for the table and railing. Roll the felt out face up over table. Stretch the felt across the head end and staple it on the vertical edge in several places. Repeat the process on the left side. Staple on the foot end, then the right side. Trim the material at the pockets and staple it inside.

Problem: Article: You will be placing the finished haystacks onto this. Place a large saucepan on the stove, and add in the sugar and corn syrup. Turn the heat to low/medium and wait for the sugar to dissolve. Stir the mixture often with a spatula so that it does not burn or scorch. Keep stirring until everything is smooth and melted together. Don't worry, the mixture will harden again once it cools. You will finish making your haystacks here. Try to use a rolling motion, so that you are always bringing the mixture from the bottom of the pot to the top. Be sure to stir gently, so that the cereal does not break. Try to use a cereal without any added "frost" or sugar glaze. Don't worry about making the cookies neat; haystacks don't look very neat either. You can make the cookies as big or as small as you'd like. This recipe is enough to make about 24 cookies. This will take about 1 to 2 hours. If you are in a hurry, then place them into the freezer for about 10 minutes.
Summary:
Cover a large baking sheet with parchment paper or wax paper. Melt the sugar and corn syrup in a large saucepan over low to medium heat. Stir in the peanut butter and vanilla extract. Take the saucepan off the stove, and set it down onto a heat-resistant surface. Stir in the cornflakes cereal. Scoop the mixture out onto the baking sheets using a spoon. Put the tray into the fridge so that the haystacks can cool and harden. Transfer the haystacks to a plate to serve them, and store any leftovers in an airtight container.