In one sentence, describe what the following article is about: Cook the pastrami in your preheated oven until done and no longer pink inside. Instead of cutting the beef open, a better, more accurate way to check for doneness would be to insert a meat thermometer into the center of the beef. The internal temperature should be at least 145 degrees Fahrenheit (60 degrees Celsius). Remove the wrapped pastrami from the oven and let it sit out at room temperature for roughly 3 hours. Place the wrapped pastrami in a large plastic freezer bag and transfer it to the refrigerator to chill thoroughly. Even though the pastrami is still wrapped in foil, the foil will not create an airtight seal as effective as a plastic bag will. For that reason, the plastic bag is highly recommended. Switch your broiler on and let it heat up for 5 to 10 minutes. The oven rack should be about 6 to 8 inches (15.25 to 20.3 cm) from the upper heat source. Most broilers only have "on" and "off" settings, but if your settings are further divided into "high" and "low," set the broiler to "high." Unwrap the pastrami and place it onto a broiler pan with a raised rack. If you do not have a broiler pan, you can line a baking sheet with aluminum foil and use that, instead. Note, however, that a broiler pan is ideal because it allows more air to circulate, browning all sides evenly as a result. This should take about 3 to 4 minutes. Since the meat is cooked, you only need to worry about giving it enough time to brown. Watch carefully to make sure that the pastrami does not begin to burn or smoke. As fat renders off the meat, there is a mild risk of it catching fire in the broiler, especially if you are using a baking sheet instead of a broiler pan with a rack. Since the pastrami is broiled for such a short time, though, the risk remains quite small. Use a carving knife and fork set to shave off slices of the cooked pastrami, making each slice about 1/8 inch (3.2 mm) thick. The slices can be made with a regular carving knife, but if you can borrow a professional grade slicer, the process will take even quicker. To warm the slices further, place them in a large skillet set over low heat with a few drops of water. Cook until the fat turns translucent. This should only take about 5 minutes. This can be served as a main dish, but for a more classic way to eat this deli meat, consider making hot pastrami sandwiches with it.
Summary: Bake for 6 hours. Cool to room temperature. Refrigerate for 8 to 10 hours. Preheat the broiler. Place the pastrami on a broiler pan. Broil until browned. Slice thinly. Heat slices and serve as desired. Finished.

In one sentence, describe what the following article is about: Giant African land snails will eat almost any vegetarian food, but fresh produce is your best option. Start with foods like lettuce, cucumbers, apples, bananas, and cabbage. Also try corn and bell peppers, as well as zucchini, grapes, melons, watercress, and spinach. Always check up on the food, and remove it when it's gone bad. Skip onions, pasta (starchy foods), and anything with salt in it. Make sure to scrub your snail's food thoroughly before giving it to your snail. You want to make sure any pesticides are washed off so that your snail doesn't eat them. Place a shallow water dish in the snail's container for the snail to drink. This dish has the added benefit of providing humidity to the tank. Be sure to change it out once a day. Snails need a steady supply of calcium to maintain their shells. An easy way to provide it is to place a cuttlefish bone in the tank, which can be found at most pet stores. Use ground eggshells (clean) or ground oyster shells as an alternative. If your snails don't seem to like these, you can find calcium you can spray on top of their normal food.
Summary:
Choose fresh produce. Wash your snail's food thoroughly. Use a small water dish. Provide calcium to the snail.