Write an article based on this "Preheat the oven to 400F (205C). Let the butter soften outside the fridge for 5-10 minutes. Whisk together the flour, cream of tartar, baking soda, and salt in a large bowl. Using an electric mixer, cream the butter in with the sugar until completely mixed. Add the vanilla extract and eggs and beat for 2-3 minutes. Turning your mixer to "low" speed, slowly add the flour mixture. In a shallow bowl, mix equal parts white sugar and ground cinnamon. Roll the chilled dough into 1" wide balls, then roll each ball in cinnamon sugar. Set the cookies on the parchment-lined baking sheets and cook for 8-9 minutes. Remove from the oven when the outside edges are just turning golden."
article: As the oven is heating up, line your baking sheet with parchment paper. If you don't have any parchment paper, non-stick cooking spray will do in a pinch, or a little melted butter. You want it to be soft, but not liquidy. Room temperature should be fine, as it will be easy to blend. If you need, put the butter briefly in the microwave 4-5 seconds, tops. Mix everything well so that there are no clumps and everything is well distributed. Cream of tartar leads to a light tang and helps the cookies get fluffy. However, if you want crispier cookies or don't want this tangy edge, you can skip the cream of tartar. Mix the butter/margarine and sugar together until fluffy. Keep your electric beaters on medium speed and work the softened butter until it is a nice whipped, semi-stiff mixture. All of the sugar should be incorporated into the butter. This should only take 3-5 minutes of mixing. Keep the mixer going until the eggs are completely incorporated into the butter mixture. Use a rubber spatula to scrape the sides of the bowl as necessary, making sure everything is well mixed. Want tangier, less sweet cookies? Skip the vanilla. Add the flour in small chunks, keeping the mixer going the entire time. This prevents flour "explosions," where the beaters scatter the flour instead of mixing it. As you add flour, keep scraping the sides of the bowl to make sure everything is getting added in. After dough is thoroughly mixed, chill it for 30-45 minutes to guarantee the best results. Start with 2 tablespoons of each, adding more as necessary. Feel free to play with this ratio as well -- while few chefs use more cinnamon than sugar, many will add a few extra parts sugar to avoid overly spiced cookies. You can use a small spoon to measure out the dough, then roll it between your palms to form the dough balls. You then roll the dough in the cinnamon sugar to coat it completely. Make sure the cookies are at least 2 inches apart, as they will flatten and spread as they cook. A good snickerdoodle has a light, chewy texture, not a crunch. You want to try and keep the tops of the cookies light, so remove them when the outsides are just getting golden for the best cookies. Let them cool on the baking sheet for 2-3 minute before eating.

Write an article based on this "Flatter their wide range of knowledge. Arm yourself with facts. Counter their know-it-all responses with truisms. Use reverse psychology. Become a broken record. Ask probing questions."
article: If you want a know-it-all to listen to you, you must appeal to their sense of self-importance. Since they are not naturally good listeners, you will have to create some problem that you want their advice on. This gets their attention since you appealed to the value of their opinion. Ask something like, "I have a problem waking up in the morning, what do you think is the best way to get started in the morning?" Prepare verified facts when entering into a conversation with a know-it-all will limit their negative impact and opportunities to interject. If you are giving a presentation, hand out an agenda ahead of the meeting with a time limit for each phase of the talk. Add statistics and cited facts that are indisputable. Preparation is always the key. The more prepared you are to defend your perspective the better off you will be in dealing with a know-it-all. If you prefer to be a little more direct you can preempt statements with truisms that give little room for a know-it-all to get involved in the conversation. Since truisms are obviously true, know-it-alls can only offer moderate, less overbearing responses. Before making a statement, say "If we are open to all possibilities, then we could look at it this way." These types of truisms throw off know-it-alls because it is directed towards them making them have to rethink what they were going to say. Or, after a know-it-all provides their response, say, "I am shocked to hear this because I thought your perspective would be different." This surprises them because you are questioning their response without being too confrontational. A know-it-all is often a contrarian you say "day," they say "night." They just cannot help themselves. Being a contrarian compels them to say the opposite even if the truth is overlooked just to hear their own voice. Coerce the know-it-all to have to agree with your position by presenting the opposite perspective before making your statement: "I know you will disagree with this; indeed, you will certainly think this to be ridiculous, but" Now the contrarian has no choice but to agree with you. Sometimes the only way you can get a know-it-all to accept your position is to repeat it over and over. You must be resilient and avoid getting caught up in their perspective. The strategy is to make them figure it out on their own through dogged repetition and to exhaust them to the point of surrender. For example: "I understand how important it is to you, but I don't want to do itseriously, I don't want to do itYes, of course I am very clear how important it is, but I don't want to do it." Or, "I think it is too expensiveSure, it's a good deal, but it's too expensiveI understand there is financing available, but it's too expensive." Know-it-alls enjoy being contrarians and voicing their perspectives. If this becomes too annoying challenge their responses by asking detailed questions to break down their position. This forces the know-it-all to be better prepared before blurting out answers they cannot support with evidence. Be respectful, but ask specific questions about their sources, facts, or experiences. Do not be afraid to confront a know-it-all about their expertise or authority.

Write an article based on this "Cook ground beef. Cook steaks and finish them in the oven. Try making burgers."
article:
Ground beef is one of the most versatile cuts of beef. It can be used in a wide variety of styles and dishes. Knowing which dish you will be frying beef for will help determine the exact seasoning you will need. Place the beef and seasoning into the bowl and mix with your hands until the seasoning is fully incorporated. Place a skillet with oil over medium-high heat. Once the oil has heated place your ground beef in the skillet and stir it with a utensil, like a wooden spoon, spatula, or fork until brown. Break up any clumps of meat to ensure that all of the ground beef is cooked to the same temperature, will most likely be well-done. Use seasonings like thyme, fresh garlic, rosemary, salt, and pepper for more European style dishes, like lasagna, shepherd's pie, bolognese. Try adding spices like paprika, cayenne, chili powder, or fresh cilantro for latin style dishes, like tacos, Picadillo, or chillis. Preheat your oven to 350F and let it cycle for about 45 minutes. Season your steaks with your desired spices and begin to heat oil in a pan over medium-high heat. Once the oil is hot place one side of the steak down in the pan and sear for 2-3 minutes. Searing locks in the flavor of the steak as well as creates a "caramelized" or heavily flavored crust. If your steak is large or thick you may need to finish it in the oven. Some thinner steaks, like flank steak or skirt steak, can be cooked quickly just by searing. Steak that come thicker or with edges that need to seared are T-bones, Porterhouses, New York strips, and Ribeyes. Let the steak rest on a cooling rack, cutting board, or plate for about 10 to fifteen minutes to let the steak finish cooking and reabsorb its juices. Burgers can be made on a stovetop as easily as they can be grilled. Choose a ground beef with your desired fat content, season well with spices and herbs, and form your patties. Heat a skillet with oil over medium-high heat and place the patties in once the oil is hot. Your cooking time will vary depending on what your desired temperature is and how thick the patties are. A general rule is that patties that are 1 inch thick will take around 4-6 minutes a side to cook. Make a stir fry. Stir frys can be an excellent source of protein and vegetables, and they are relatively simple and easy to cook. Many butchers already have beef cut to stir fry size, which can be anywhere from small cubes to thin slices. You'll need to heat a walled skillet or wok with oil over a medium-high heat, then add your beef to brown quickly, followed by your vegetables and an accompanying sauce. Add sauces like soy sauce and oyster sauce to give your stir fry even more flavor. Beef in stir fries cook very quickly. Don't worry about over cooking the beef as they will likely be well done regardless.