Write an article based on this "Use Shazam or MusicID. Record the song with your phone. Hum it. Play the song on a virtual keyboard."
article: These are popular apps that analyze sounds and identify songs from their database of recordings. If you've got Shazam on your phone and hear a song you can't identify and don't know anything about, activate the app and hold it toward the audio source and wait for a result. Shazam can be used on iPhone, Blackberry, Android and most other mobile devices. It can also be used on iPads and iPod touches. MusicID costs a few dollars to put on your iPhone and can also be used on other devices. These apps typically don't work as well with live performances. If you're watching a band doing a cover, but you can't quite place it, you'll probably need to use another method to identify the song. Even if you can only record a brief clip of the song you like and want to identify, you can upload it to AudioTag to identify the song from its own database when you're back at your computer. At the very least, you've got a recording of the song that you can use to play for friends or music aficionados and see if they recognize the tune. On your phone, you can hum the melody into SoundHound, which is available for free. The app will analyze the melody you sing and give you a list of possible options. On your computer, Midomi serves the same function. Both of these apps are typically a lot more effective and contemporary songs. Trying to remember the name of the song your grandfather used to sing while he worked tends to be more difficult on these apps, and may require other methods. WatZatSong is also a crowd-sourced option that work basically the same way. On this website, you can upload your clip (or yourself trying to sing and describe the song) and other people will get back to you with options. If you've got an ear for the melody and an elementary knowledge of the keyboard, you can enter the melody into Musipedia or MelodyCatcher to search for the melody. These sites tend to work better for classical wordless music and other types of non-pop music, because they have a slightly different sort of database of material to analyze.

Write an article based on this "Cut each tail in half. Salt and simmer the water. Steam the tails. Remove the meat."
article: Carefully cut through the shell of each lobster tail using kitchen shears. Separate the tail in half lengthwise, dividing both the shell and the meat. If you're using frozen lobster tails, you'll need to thaw the tails completely before beginning. You'll likely need to cut through the top shell first, followed by the bottom shell. Cut through the lobster meat after splitting the shell, following the edge of the divided shell. The lobster meat should remain in the shell after you finish cutting the tails in half. If you notice a large vein in the tail, remove that vein before continuing to the next step. Pour 2 cups (500 ml) of water into a stockpot. Set it on the stove over medium-high heat, then reduce the heat to medium once the water begins to simmer. As soon as the water simmers, add the salt, which should help draw out the flavor of the lobster tails. Place the tails shell-side down inside the steaming basket, then set the basket over the pot of simmering stock. Cover and cook for 5 to 7 minutes. Steam the lobster tails until they're cooked through. The shells should be bright red, and the meat should feel firm and look opaque. Use tongs to remove the lobster tails from the steamer basket and set them onto a separate plate. After cooling them for several minutes, dig the meat out of the shells. Set aside the lobster meat until later, keeping it in the refrigerator so that it does not spoil. Do not drain the water. This liquid actually absorbs some of the lobster flavor during the steaming process, so you'll actually benefit from adding it to the soup broth later on.

Write an article based on this "In a large bowl, combine the ground beef, breadcrumbs, onion, allspice, egg, cream and salt. Form the mixture into 1 to 2-inch (2.54 to 5.08 centimeters) meatballs. Arrange the meatballs in a single layer in the bottom of your prepared baking dish. Combine all of the ingredients for the sauce in a medium-sized saucepan. Cook the sauce over medium heat for about 5 minutes. Pour the sauce over the meatballs. Bake the meatballs, uncovered, for 1 hour. Serve the meatballs over rice."
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Beat the egg using a fork or mini whisk in the bowl first, then add the rest of the ingredients. This way, you will dirty up fewer dishes and have less to clean at the end. Use a wooden spoon or rubber spatula to fold everything together. A great way to make sure that each meatball gets the same amount is to measure everything out with a spoon. Roll the meat mixture into a ball-shape between the palms of your hands. The meatballs can be touching, but they should not be squished or piled on top of each other. Set the baking dish with the meatballs aside when you are done. Add the water, vinegar, sugar, soy sauce, and cornstarch in first, then give them a stir to combine them. Stir them together with a whisk to combine, then add the sliced celery and bell pepper. If you'd like something sweeter, use canned pineapple chunks instead of celery. Stir the sauce often to prevent a skin forming on top. You will notice the sauce thickening as it continues to cook. Once the sauce gets hot, take it off the stove. Gently turn the meatballs with a spoon so that they get evenly coated with the sauce. The meatballs are done when they are no longer pink inside. If they are still not done, bake them for another 30 minutes, or until they are no longer pink inside. White rice is the most common pairing, but you can also use brown rice if you'd like something healthier.