Write an article based on this "Grill the eggplant whole. Create more complex flavor profiles. Try Greek flavors. Consider an Italian eggplant dish. Try Japanese-style eggplant. Prepare a Chinese marinade. Experiment with North African flavors. Grill a Lebanese eggplant dish:"
article: This is a good method if you want to use your eggplant to make a dip or spread, and the preparation is even simpler: just wash the eggplant and place it on a high heat grill. Turn the eggplant occasionally and leave it on the grill until the skin has blackened and collapsed.This should take about 20-30 minutes, but will vary depending upon the size of your eggplant and the heat of your grill. Once cooled, cut the eggplant in half and drain any liquid. Remove the peel and mash the flesh of the eggplant (or use a food processor to get a smooth consistency). The interior should be soft, with a smokey roasted flavor that will serve well as the basis of a Mediterranean dish like Baba Ghanoush. If you'd like your eggplant dish to be a bit more nuanced, it's very easy to take the standard olive oil, salt and pepper flavor base and kick it up a notch or two. After you've washed and cut your eggplant slices, prepare a garlic-infused olive oil mix by blending 1/3 cup of olive oil with 1 tablespoon of minced garlic. Add 1 to 2 tablespoons of finely minced fresh herbs to this olive oil mixture. You can use whatever you have on hand, but good options are parsley, rosemary, thyme, or basil (or any combination). Brush the oil mixture on your eggplant slices and sprinkle with a large-grain salt and give the slices a generous dusting of freshly ground black pepper. Then proceed to grill according to the above directions. Because the eggplant is such a neutral-tasting vegetable, and because it is available nearly world-wide, it is featured in many different cooking styles. You can take your basic olive oil and add seasonings to introduce a bit of worldly culture to your dinner table. For a Greek-style marinade: Mix 1/3 cup olive oil with cup minced olives or tapenade, brush this over the eggplant slices, and then grill until the flesh is soft and the skin is crisp. Once off the heat, add crumbled feta cheese to taste and more olives, if desired. Mix 1/3 cup of olive oil with 1 tablespoon of minced garlic and -1 teaspoon of red pepper flakes. Add salt to taste. Brush this on the eggplant slices before grilling, and once off the grill, grate parmesan cheese over the hot eggplant. Consider adding an additional topping of fresh diced tomatoes and basil after you've removed the eggplant from the grill. You could also place slices of fresh mozzarella on the eggplant in the final few minutes of grilling. Cover with a lid to ensure that the mozzarella melts completely. If you're adding cheese to the dish, you may want to cut down on the salt when you initially season the eggplant (the cheese will impart a bit of saltiness to the dish). Begin by brushing your eggplant slices with plain olive oil or vegetable oil. Heat cup miso, 2 tablespoons of sugar, 2 tablespoons of mirin, and 2 tablespoons of sake in a saucepan. Once the sugar dissolves, add 1 tablespoon of grated ginger. Brush this mixture over your eggplant halfway through the grilling process. Mix 1 tablespoon of sesame oil with 4 tablespoons of hoisin sauce, 1 teaspoon of rice-wine vinegar, 1 teaspoon of soy sauce, a dash of chili powder and a dash of minced ginger. Brush this mixture over the eggplant slices and grill. Blend 3 tablespoons of olive oil with 2 tablespoons of honey and 1 tablespoon of ground cumin. Sprinkle with salt if desired, and grill. Serve this eggplant dish with red onion slices (grilled or raw), tomatoes (optional) and cooked ground beef or lamb. Start with your 1/3 cup olive oil and 1 tablespoon of minced garlic base. Add salt if desired, and grill. In the last few minutes of grilling, brush the slices with a coating of thick plain yogurt which has been blended with freshly squeezed lemon juice (add as much or as little lemon juice as you'd like). Sprinkle the final dish with finely chopped mint to taste.

Write an article based on this "Take simple measures to stop the bleeding. Go to the emergency room if your nosebleed could be a symptom of something serious. Get an exam."
article: Most nosebleeds aren't dangerous and will stop within a few minutes. You can make it happen faster by: Putting pressure on the bleeding nostril. Squeeze the nostril shut and breathe through your mouth. The pressure will help the blood clot and stop bleeding. You may need to do this for 10 minutes or more. You can press a tissue into your nostril to help absorb the blood. Sitting up to keep your head above your heart. Don't lie down or tip your head back because this will cause the blood to drip down the back of your throat. If you swallow too much blood, it may give you an upset stomach. Apply a cold pack to your nose to cause the blood vessels to constrict. If you don't have an ice pack ready, you can use a package of frozen veggies and wrap them in a towel. You can also apply a cold pack to the neck at the same time to help constrict the vessels going to the head. This might be the case if: You were recently injured or in an accident. You are losing a lot of blood. You can't breathe. It doesn't stop after 30 minutes of pressing on it. The person bleeding is under 2. You get nosebleeds multiple times a week. The most frequent causes of nosebleeds are dryness and nose picking. If neither of those applies to you, your doctor may look for an underlying medical reason. There are a wide variety of possible sources, such as: Sinusitis Allergies Taking aspirin or blood thinners Medical conditions that prevent your blood from clotting Exposure to chemicals Cocaine A cold Deviated septum Overuse of nasal sprays An object lodged in your nose Rhinitis An injury Drinking alcohol Polyps or tumors in the nose Surgery Pregnancy

Write an article based on this "Wait at least 5 minutes for the plastic to cool. Sand the welded joint down with 120-grit sandpaper. Finish the plastic with 180 and 320-grit sandpaper."
article:
Let the plastic come back to room temperature before you continue working on it. Welded plastic doesn't take long to cool down, but you can wait as long as you please. Look for the welded plastic to turn solid. If you don't feel any heat coming off of it, you are ready to work on it. The best time to fix a weld is before it cools. A good weld looks relatively smooth and consistent. Add more of the welding rod or smooth out the melted plastic with your gun as needed. Set your welding gun aside when you're done. Remember to put it in a safe spot, such as in a heat-resistant holster, until it cools. Smooth out the rough ridges on the weld to make it look consistent with the rest of the plastic. Apply light pressure to the weld, rubbing the sandpaper back and forth across it. Try to get the weld to look level with the area around it, but be careful to avoid scratching the plastic around it. If you're looking for a speedier way to do this, use a sanding wheel on a rotary tool. Be careful, though, since plastic is relatively soft and easy to scratch. Switch to finer grits of sandpaper to neaten out the weld. Higher-grit sandpaper is finer and less abrasive, but it can still scratch the plastic if you're not careful. Rub the weld down like you did with the 120-grit sandpaper until it looks consistent and feels smooth to the touch. Always start with the lower-grit sandpaper. It is coarser, so it wears away more of the plastic. Save the higher-grit sandpaper for finishing.