Tuesday, May 1, 2012

How to Stop Your Fridge From icy Over

If your fridge keeps freezing over no matter what setting that you have it on, you'll need to shape out what the problem is before you can fix it. Fortunately, there are just a join of things that can cause this problem with fridge freezers, so it shouldn't take long too narrow down what needs replacement. This is the case no matter what brand you have, either it is a Whirpool fridge freezer or a Smeg fridge freezer.

The first thing you need to check is your refrigerator's thermometer. If this is not functioning correctly, it can cause foods to ice at the lowest setting. You'll need to take out the thermometer in order to test it. It can be settled in different parts of your refrigerator depending on the brand and the model, so check your manual if you still have it. One of the most coarse spots for it to be found is under the floor at the bottom, but it may also be in the freezer section at the back. Shelves or the floor panel may need to be taken out in order to reach the thermometer. If you find that this is the problem, it should be easy to find a replacement.

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If your thermometer is in working order, you may have a faulty door damper that is causing the fridge to ice over. This isn't in all models of fridge freezers and is more coarse in side by side brands. The door damper is a sliding or swinging door that opens and shuts when the climatic characteristic settings are adjusted or the door is opened. This door damper problem can be caused by a motor or a broken thermostat.

Finally, your food freezing issues might be caused by a failed cold control. It is easy to check if this is the problem. You'll need to first put your climatic characteristic settings to the middle. If you have two different operate switches, they should both be set this way. Then fill three plastic cups with water. Set one on the top shelf, one on the middle, and one on the bottom. Leave them undisturbed for a day. When you check on them twenty-four hours later, they should still have water in them. If they have frozen, the refrigerator problem may be a broken cold control.

After you have determined what is causing your fridge to ice even at the lowest setting, you can then resolve how to fix it. If it is a thermometer problem you may want to replace it on your own. For the more difficult problems you may need to use a professional fix person unless you have experience with home repairs.

How to Stop Your Fridge From icy Over

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Tuesday, April 24, 2012

Homemade Bbq Grills, Roasters and Smokers

When you resolve to get yourself a grill the very first option you have to make is to go out and buy one from the local orchad or home correction centre or to make your own. You may be the type of person that would never entertain the thought of construction your own Bbq grill, but since your reading this description I'm assuming that you're at least considering the possibility! So let me try and get you over the line and convince you why it's such a good idea!

One of the most coarse reasons a lot of citizen will pick the Diy route is money, and it's a perfectly good reason, whatever other than the most basic store bought Bbq can run into hundreds of dollars, and when all is said and done, all we want it to do is cook our food, and a homemade grill will do this as well as Any store bought grill. Depending on the materials you already have ready all your grill may cost you is your time, otherwise you should be able to beg, steel or borrow what you need without spending more than a hundred bucks.

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For me though, the particular biggest motivation for construction your own Bbq is the delight that you get from construction it, never is this sweeter than while your watching the steaks and burgers sizzling away the first time you fire it up. It's a great buzz, and something you'll never get from a store bought Bbq, no matter how many features it has!

Another good motivator for getting off the couch and construction your own is the free time of found and expression that designing something yourself, from scratch offers. Maybe you want two levels of grill, maybe three, maybe you would like to have a work top or prep area on one side of the grill or maybe on both sides of the grill! Maybe your seven feet tall and you don't want to strain your back bending down to a accepted height grill, the beauty of designing your own is that you can resolve on all of these parameters yourself!

So once you've decided to take the plunge and found and build your own Bbq grill, someone else world of possibilities opens up! Sure, you can build a accepted grill, but why not consider going the whole 'hog' (sorry!) and construction a pig roaster, why not a meat smoker! All of these can be built from a accepted scrap 55-gallon drum and some light angle iron!

Maybe working with metal isn't for you, no problem, you can build your own brick Bbq grill. This is a great increasing to any garden, and when done well, can in effect add a microscopic extra value to the house!!

Whether you're using brick or steel, construction a grill or a smoker, the principle is the same, with a microscopic bit of enthusiasm and effort, coupled with a salutary dollop of good information, you can build something with your own hands that will pay you back with quiet delight every time you use it!

Homemade Bbq Grills, Roasters and Smokers

apartment refrigerator

Friday, April 13, 2012

2012 Maumee River Walleye Run - Gearing Up

You have spent the week scouring your possible honey holes to make confident you can get in and out safely after you have limited. Now, it's time to make confident that you have the proper gear, to haul in your limits.

I will point this out right off the git-go, I do not have reels, I have precision casting instruments!...all right, okay, they're reels. There are many types of reels ready on the store today: 1. Spinning 2. Baitcast (low profile & round). 3. Spincast. 4. Levelwind. 5. Line Counter. 6. Fly. 7. Centerpin. These are the ones that I am most customary with.

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The ones that you will probably use most often for the Maumee River Walleye Run are spinning, baitcast, spincast or fly. A few terms that you are going to want to be customary with when seeking out your own precision casting instruments are: Front drag, Rear drag, Drag pounds, Ball bearings, Gear Ratio, and Line capacity.

Spinning reels are made in a very wide array of sizes. Each builder will use a distinct formula and verbiage for its sizes. Pflueger uses a 20-50 size range for their spinning reels. The letters before and after are ordinarily only to depict the model, for example, the President, Trion, supreme and Patriarch.

The 20 sizes are going to be the smallest, ordinarily determined micro-light or ultra-light. A 50 size is going to be a very large spool and typically will offer more drag pounds than its smaller counterparts. Shimano's sizing principles is currently 500-8000. Again, the letters before depict model. Letters at the rear, typically, will depict if the reel is front or rear drag. Shimano offers either/or with the Spirex line or the Symetre line. You would be safe with a 30 or 3000 size, depending on which builder you choose.

Ball bearings are a very integral part of what makes a good reel or what makes a great reel. The amount of ball bearings that a builder uses, in the construction of their reel, is going to conclude how smooth your reel is going to retrieve, when you are hooked into a fish. It is typical principles that the more bearings a reel has, the smoother it is going to retrieve, or reel in. I have had my hands on hundreds of reels and cannot tell you how in effect factual this is.

Shimano is one manufacturer, however, that does not consequent this plan process. The construction, of most Shimano spinning reels, is classic on many levels, compared to many manufacturers. They use a sealed, treated bearing system, which allows them to apply fewer bearings, while still providing maximum retrieval smoothness. This sealed and treated system, also aids in making a reel safe to use in salt water conditions.

Shimano is responsible for many astonishing reels ready on the store today. They offer such a large variety of reels that there is no way that I would be able to list them all and keep your attention...what was I saying?? Seriously though, Shimano offers some of the best values for the money. They offer reels that range in price from .99 - 0.00 with each giving its owner a plethora of adjectives to delineate its precision.

I am going to talk about a concentrate of their lower end spinning reels though, because like I said, I am not curious in spending All the money to get quality. My absolute favorite is the Shimano Sahara. This reel is a power house. At .99, the Sahara gives you the Shimano Line Propulsion supervision System. This principles is newer technology, which sole purpose is to aid your line in arrival off the spool better. The easier your line exits the spool, the added casting length you will get, and the happier you will be. You will encounter far fewer line twist and tangles.

There are other manufacturers with excellent reel technology, together with Pflueger and Abu Garcia. Many big box retailers also offer their "line of reels." Do not be fooled by their name on the stock though, they don't in effect yield their own reels, rods or lures for that matter. They tend to have other manufacturers yield them. Normal rule of thumb, whoever produces them the least expensive, gets the contract.

The Pflueger builder offers two very affordable reels, which are a huge value for the money. The President as well as the lower end Trion. The Pflueger President will cost colse to .99. With its ten bearings, solid, lightweight graphite frame and variety of spool sizes, a together with a micro-light, the Pflueger President has all things you could want from a reel. This is one of the lines that I sold the most of when I was working at Bass Pro. I have also personally used this reel and in effect enjoyed all of its benefits. The lower end Pflueger Trion, is nothing to turn your nose up at. This line offers you a 7 bearing principles as well as a variety of spool sizes. Quite a slight power house at its meager .99 price tag.

The line capacity of a reel is a guideline, ordinarily printed on the spool, or at the very least on the box or containers that the reel came in. It refers to the amount of line that the spool can and should hold. Unless the reel is specifically designed for braided, super lines, the capacities given are more often than not, for monofilament lines. We will talk about distinct lines a bit later on. The amount of line that a spool can hold is important for a concentrate of reasons. First, there are some fish that "run." By run, I mean swim away from you very fast! When this happens, line is being taken off of your spool. If you do not have sufficient line on your spool, this could be a problem. Salmon and Steelhead come to mind for fresh water fish that have a tendency to run.

Another speculate to make sure that you have a spool, with sufficient line capacity, is that you are going to lose a lot of line. The lowest of the river is very rocky with snags, some natural and others created by other fishermen that have lost their rigs. Unless you have a spare spool ready to go; which is in effect something to consider, once your line is gone from your active set up, your options are to either quit fishing for the day or sit on the bank and re-spool. arrival down to the river ready can make your contact so much more enjoyable.

The larger a reel, the more line it must have to fill it properly. Smaller reels will hold less. In the case of reels, size Does matter. You would never want to take an ultra light reel out to fish for salmon or other large species. It just won't achieve the way you want it to. The main and most typical failure would be the drag, thus burning out the gears.

A reel's gear ratio, 7.1:1, for example, determines how many inches of line, per crank you will retrieve. The lower the number, the slower you will retrieve line and the higher the number, the faster you will retrieve line. Spinning reels tend to have a mean range of ratio's available, maxing out right colse to 6.2:1. Baitcast reels offer the widest variety of ratios available, and range from 4:1 to the fastest at 7.3:1.

The higher gear ratios are called "burners." Because they retrieve so fast that your lures "burn" through the water. There are many distinct applications that each distinct ratio is excellent for. However, unless you intend on becoming a professional angler, you will never need to concern yourself too much on what gear ratio your reel is. What I would recommend, as you begin, is to pick one that is a middle of the road speed. This will give you the most versatility. It is not bad to enunciate a middle of the road retrieval speed while down at the Maumee River Walleye Run.

A spincast reel is one which has a push button line release. It also fully encloses the line spool. There are very few manufacturers that are using metal gears in these reels anymore. Most are utilizing nylons and plastics. These are not my favorite type of reel and if I could rid the world of them, I would. Well, maybe not the world, because they are designed to be very easy to use. This becomes important when you are taking children out to fish.

This style of reel is in effect the most simplistic reel designed. You plainly push and hold the button with your thumb, bring the rod back above your shoulder and as you start to go forward, release only your thumb from the button. If you are concerned about letting the whole pole go, trust me I have seen it happen, there are rod floats ready at most sporting good stores. Spincast reels are also productive for just retention the rod over the side of the boat and dropping your lure down.

The downfall, of the spincast style reel, is with them enclosing the line spool, if you do get a tangle inside there, you have to take the entire reel apart to get to it. If you're like me, you want as few "loose parts" near the water as possible. Someone else thing about spincast reels is that they are just not designed to last anymore. My customers were replacing their spincast reels at least every season, if not more often. Like I said before, I am not curious in chronic to invest in something. I want products that are going to last. I want a reel that is designed to do what I need and want it to do. And finally, the drag principles on a spincast reel plainly falls short. From your microcasts to larger "cat fishing" spincasts, the drag principles will be less gargantuan when comparing to a spinning or baitcasting reel.

Baitcasters are designed to be precision casting reels. Their construction will allow you to cast further, as well as, get dead on accuracy. Unlike its spinning reel counterpart, the line on a Baitcast reel comes right off of the top of their reel, while the line on a spinning real comes off in coils. Once you become proficient with a baitcast a reel you can cast it a country mile. They are, however, a slight more complicated to learn. I would personally never discourage person from trying to learn how to use a baitcast reel. There are just some times when we need all of the length we can get.

This brings me to line choices. They are many and they all have distinct fishing applications. The most common line is monofilament. This is a particular fiber of plastic. It is the least expensive not only to yield but to buy as well. Monofilament offers a variety of diameters and tensile strengths. It is also ready in a multitude of colors such as, blue, hi vis yellow, lo vis green, white, clear, orange & fluorescent.

There are also braided lines, fused lines, co-polymer and fluorocarbon to name a few. Braided lines and fused lines are designed to offer anglers a heavier test pound with a smaller diameter, thus allowing you to use much lighter weight gear. Braided and fused lines can be quite pricey. The benefits, however, you will quickly find, outnumber the cost. The compel and abrasion resistance these two types of lines offer are unrivaled by their plastic or nylon counterparts. These two types of line have no stretch, as you will find in monofilament, and other co-polymers. This characteristic offers anglers unprecedented sensitivity. These characteristics, when you are fishing down on the Maumee River, can make or break your day.

During the Maumee River Walleye Run, my idea of excellent line compound is 10 lb monofilament with an 8 lb fluorocarbon leader. I'll get to the specifics of rigs in a soon to come article. I feel like I get the most amount of sensitivity and stamina with this combination. While Monofilament is a more buoyant line, fluorocarbon is much denser, less descriptive and will sink. In the raging spring Maumee River current, that extra density can help put and keep you in the assault zone.

I am compelled to share with you, my personal opinion, regarding braids and fused lines while the walleye run. I am not a fan. The compel of the braids and fused lines, some of you guys are using a slight over kill with 20 & 30 lb test will make confident that when you get snagged up, you are going to end up leaving that line stuck to a rock on the river bottom. That line that you cut, be it 5 ft or 10 yards, is going to do nothing but originate huge snags, for the rest of us. At least with monofilament and fluorocarbon, you have a shot at breaking out of it. Yes, I know that you're getting more sensitivity with the braids & fused lines, and I understand that you want to fill your freezer. I guess all that I'm asking, is that you remain conscientious of what's happening when you lose your line.

The last thing that I am going to cover in this article will be rods. There are yet as many distinct rods as there are reels and line. Each designed with exact fishing applications in mind. One thing to remember about rods, you can always pull a smaller fish in with a heavier duty rod....but pulling in the big ones on a lighter weight rod takes patience.

There are graphite blanks, carbon blanks, fiberglass blanks, boron blanks and variations of these materials galore. Your more common are graphite blanks. These have been the material to use for many years, until carbon started being used. Both offer super light weighted blanks with mind-blowing sensitivity. I joke with some of my clients that some of the rods are sensitive sufficient that you can feel if the fish has a booger!

The amount of graphite that is in a rod blank will conclude its sensitivity and weight. The more graphite that a rod contains; the lighter weight and more sensitive it will be. Be wary however, this also means it will be a whole lot more brittle and certainly not a rod to choose, if you're the angler that horses fish up and out. A good Normal amount would be right colse to 60 million modulus of graphite, which would be equivalent to right colse to an Im-10 blank (Intermediate Modulus)

Rods come in a variety of lengths as well. You have your small 24" rods for Ice fishing all the way up to 20' rods for crappie fishing. Down at the Maumee while the run, I personally use a 7'6" length rod, but would prefer to step up to an 8'0-8'6". Why you ask? Casting distance. Since I fish from shore, or wade out from shore, length is the name of the game. I am not a big fan of heading out to the town of the river with the packs. I think it's dangerous. The longer rods, offer the casting length that I need, to get to where the fish are. If you're one of the anglers out in the boat packs, you're certainly not going to want a longer rod.

When you are talking about the rods power, Ultra-light, light, medium light, medium, medium heavy, heavy, extra heavy, what you are referring to, is how much pressure it takes for the rod to bend or flex. distinct rod powers, are also designed, to deal with distinct lure weights. This becomes very important as you are selecting which species of fish to target. You wouldn't use an ultra-light powered rod to fish for sharks just as you wouldn't use an extra heavy powered rod to fish for blue gill.

Rods also have what is known as "action." The typical actions ready are slow, moderate, moderate fast, fast, and extra fast. This is determined by where the rod bends or flexes. Where a rod flexes is going to be determined by the blanks material and its taper. A rod with a faster action is designed to flex closer to the tip and the slower action rods are going to bend more toward the butt or deal with of the rod. Without getting too technical and losing you to the information highway, selecting which action of rod is a matter of personal preference. You will know when a rod feels right while the application you are using it for. Typically the rods that I pick and use down on the Maumee for the walleye run are medium power, fast action. They feel good in my hands and feel right bringing in the eyes.

Some of the best rods that I have used are St. Croix products. There are a amount of reasons, together with technology, price, ability and warranty that I feel make them one of the important rod manufacturers. They offer an extensive line of products and have rod designs for just about every application imaginable. One of the best things about a St. Croix rod though is, many of them are still made here in the U.S.. That in its self is speculate sufficient to put one in your hands. St. Croix is also very customer aid oriented. I have never had a bad encounter with them after I have purchased a stock from them. Sometimes that after the sale service, makes the extra few dollars spent, well worth it.

With all of this being mentioned, I will tell you, that you don't have to spend hundreds of dollars, to catch fish. There are a great many rods the you can still buy for under .00. The most durable of these rods are the Shakespeare Ugly Stik. Yes this is in effect the name. These rods can certainly take a beating like no other. The only downfall, when comparing them to say, a St. Croix, is they lack that sensitivity.

I often ask clients if they want or need stamina or sensitivity. The response certainly varies. There are some anglers that know that they're rough on their gear and pick durability. Using something such as an Ugly Stik also gives you a slight more variety with one rod. What I mean by this is that I could use a much lighter powered Ugly Stick, for something that I would have to use a heavier powered St. Croix for. In terms of species, I could get away with a light powered Ugly Stik fishing for walleye down on the Maumee, where as with a graphite blank rod, I would certainly want a medium or higher power.

Make no mistakes, how you use the rod is just as important, as what power and action you choose. There is no rod immune to snapping in two, or sometimes a few pieces. You can take precautions with your fishing techniques to get the longevity of life from your gear that it deserves. One common mistake that I see being made at the run is hook set. I see so many of you yanking up so hard that if you did have a fish on you probably just ripped its lips off. The misfortune to this behavior, my guess is that 98% of the time, you just set your hook on a rock fish or a snag fish. Both can be fatal to your gear. If you let the rods power and action do most of the work on hook set, you will break a whole lot fewer good rods and have many more prosperous hook sets.

I think you now have an understanding that you are going to need a reel, line and a rod to head down to the raging Maumee River this spring. In the last article of this series, I will draw this all together for you and give you the tips and techniques that you have been waiting for. I will do my best to make confident you know exactly what gear you need and I will cover casting techniques, color selection, rigs & knots.

2012 Maumee River Walleye Run - Gearing Up

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Saturday, April 7, 2012

How To Smoke a Pork Shoulder

Preparation:

I normally try to purchase a pork shoulder that weighs about 8 pounds. I have found
that larger shoulders are a minute bit harder to smoke because the outer meat will dry
out before the inner meat is done if a good mop is not used to keep the shoulder
moist.

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The night before you are going to smoke the shoulder, apply a thin layer of mustard
to the pork shoulder. This will originate a paste that the rub will stick to. The next step
is to apply a rub. There are many great rub recipes out there, and you can find a
few at my website. Below is a rub formula I use quite often.

Ingredients:

3-Tbsp Tony's or comparable cajun seasoning

4-Tbsp Turbinado brown sugar (this type of sugar will burn at a higher temperature
than regular brown sugar)

1/2-Tsp Paprika

1/4-Tsp Cumin

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

1/4 Tsp Salt

Instructions:

I normally mix and store all ingredients in an empty seasoning container.

Tips: If you need more, just duplicate the recipe

After you rub the shoulder down with mustard, completely coat the shoulder with
the rub. I have found that it helps to pat the rub into the shoulder to make it stick
better.

Wrap the shoulder in plastic wrap, and refrigerate over night.

Take the shoulder out of the fridge about 1 hour before you are going to put it on
the smoker. This will bring the pork shoulder's temperature down to room
temperature.

Cooking:

When the pit reaches operating temp, I smoke at 225 F, place the shoulder on the
pit and let it smoke for about one hour, fat side up.

Next, apply a good mop to the shoulder. Keep the covering of the shoulder moist
while smoking by applying the mop about every 45 minutes or so, but be just
not to open the pit too much because the temperature will drop and you will have to
cook longer.

Here is a mop recipe:

Ingredients:

1 Cup beef broth

1 1/3 cups water

3/4 cup Worchestershire sauce

1/2 cup cider vinegar

1/3 cup canola oil or vegetable oil

1 teaspoon dry mustard

1teaspoon garlic powder

1 teaspoon red pepper

Instructions:

1. Mix all ingredients in a pot, and heat over med/low for 20 minutes.

2. Smoke the shoulder for about 1.5 hours per pound, or until the internal
temperature of the thickest quantum of the shoulder is in the middle of 170-180 F.

I have smoked pork shoulders directly on the pit with no foil for the duration of the
smoking time, and I have wrapped them in foil after they have smoked for 6-7
hours. The wrapping formula works well because you can control the moisture level
of the shoulder if the shoulder is sealed in foil. The mop, and the juices originate a
very humid environment inside the foil wrapped shoulder, and I think that smoking
a shoulder this way produces exquisite results.

Leaving the shoulder on the pit for the duration of the smoking time tends to
produce a firmer, drier crust on the shoulder, but the internal meat is very good.
You will just have to experiment both ways to find out which way you like the most.

Serving:

My favorite way to eat the shoulder is to make pulled pork sandwiches. Smoked
pork shoulders will well fall apart, and production a pulled pork sandwich is fairly
simple. Shred the smoked pork shoulder with a join of forks to prepare the meat
for the sandwich. The sandwich basically consists of two hamburger buns, some
good barbeque sauce, the pulled pork, a few onion and pickle slices, and anything
else you think will taste good.

Pulled pork tacos are also very delicious. First, I heat up a join flour tortillas.
Next, I sautee onions and bell peppers, and then I put the pork in the tortilla, along
with barbeque sauce and the vegetables.

Enjoy!

How To Smoke a Pork Shoulder

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Wednesday, April 4, 2012

A Brain Tumor symptom - Truth About Neck Pain Revealed

Brain tumor symptoms can be hard to recognize, plainly because of the range of symptoms that can occur. Symptoms ranging from headaches and neck pain to seizures and stomach problems are all brain tumor symptoms. These symptoms occur when the brain tumor causes damage to various clusters of nerve cells, causing spurious signals or a sudden lack of signals to various parts of your body. Early detection can be highly difficult with slow-growing brain tumors because of the gradual onset of symptoms, which may be very subtle at first.

With a brain tumor, neck pain can occur at times, but recurring headaches are the most frequent sign of a brain tumor. But prognosis can be difficult. Most people have headaches, and many have recurring headaches or migraines - but not a brain tumor. Headaches that are caused by brain tumors usually have other symptoms that occur simultaneously. Duplicate vision, vomiting, or obscuring are commonly seen with headaches connected with brain tumors, but again, severe throbbing head sufferers can have these symptoms as well. Sometimes the headaches come while asleep, and are noticed strongly immediately upon awakening, but subside after a few hours. Brain tumors can also cause headaches that get worse with rehearsal or coughing.

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There are some other brain tumor symptoms, neck pain included. Headaches and neck pain are common, but so are gastrointestinal problems. Vomiting is more likely to occur in cases of stem cell tumors in the brain. Often, especially in the latter stages, brain tumors cause confusion, loss of reasoning ability, speech problems, memory loss, and impaired concentration. The brain tumor may also cause the victim to sleep much more than usual. Depending on the location of the brain tumor, between fourteen and ninety-four percent of patients suffer some form of seizures. Partial seizures are not uncommon, where, for instance, only the left side of a persons body will go into a seizure. The inpatient may also remain conscious during a partial seizure, experiencing odd tingling sensations and confusion. Generalized seizures, as are often experienced by epileptics, are not very coarse in brain tumor cases.

Usually, the definite symptoms and location of a brain tumor will help a physician diagnose its type. For example, if the tumor is a brain stem gliomas, the inpatient will usually suddenly design problems swallowing, impaired hearing or vision, mystery or clumsiness walking, vomiting after waking up in the morning, nasal or slurred speech, and muscle paralysis on one side of the face.

A Brain Tumor symptom - Truth About Neck Pain Revealed

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Saturday, March 31, 2012

Using the Five Senses to heighten Your Writing

Sight

This is the one sense that provides most of the detail for our stories. Our words come to be our readers' eyes, giving us a blank canvas upon which to paint a photograph to tell our story. From the sight of a coarse fear, such as a spider creeping silently along the floor to the glimpse of a shadow on the stairway... Sight is our many source of horror inspiration and description. When describing the sight of something frightful there's a huge reserved supply at the writer's disposal, because we can use our other senses to add glorious, gory detail to our descriptions. Here's an example of how all five of our senses can be used to recapitulate a easy scene:

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The apple was bright green, its skin polished and shining as it nestled in the fruit bowl (sight). The scent was fresh, as though the fruit had just been plucked from the tree (smell). She took it from the bowl, her fingers conclusion nearby the firm level skin (touch) as she lifted it to her lips. The apple crunched loudly (sound) as her teeth cut through the skin into the tart, juicy flesh (taste). As the fresh juice ran down her throat she noticed a small black speck bright moderately in the creamy flesh. Closer inspection revealed that she hadn't just taken a bite from the apple - she'd bitten through a fat, juicy worm.

Sound

Remember when you were a small child, and your parents put you to bed? possibly there was no nightlight, and the Tv room was at the other end of the house...

You're lying in your bed. All alone. Desperately waiting for your eyes to accustom to the dark you hear it - a soft, scratching noise - and it seems to be coming from under the bed. It lasts only a occasion before it stops. You wonder if you were hearing things, and you're so desperate for the darkness to lighten you forget to blink. The blackness seems to swirl nearby you, cloaking you in a thick, black fog through which no light can penetrate. Suddenly it's there again, only this time the scratching seems closer. And louder. It seems to last a bit longer this time. So you hold your breath, because that darkness doesn't seem to be lifting. You've lost the sense of sight, so by not breathing you hope to hear the sound more clearly, and recognize its location...

The record above relies on the complete absence of the sense of sight. This is where fear comes in and can play a major illustrated role - in this case blind fear. To compensate for loss of sight the sense of hearing becomes more acute, so the writer can introduce other horror-inducing thoughts and impressions. Where is the sound coming from? How close is it? Will I be able to feel it if it decides to climb on the bed? When will my eyes get used to the darkness? Should I start panicking now? If I get out of bed will it jump on top of me?

Touch

This sense conjures up record of things most us will probably try to never touch, like slime, frogs and warty skin. All these items are excellent for the horror/scary genre, but writers can also take the more commonplace touch phobias and use those items to horrific effect. Some people cannot bear to touch velvet, while others are terrified of touching paper. Still others find their skin crawls when they encounter cotton wool...

Opening the wooden box in the hotel bathroom, she recoiled in horror. Nestling quietly in the lowest of the box, white and shining, was a clump of cotton wall balls. She stepped back, collapsing on the side of the bath. The mere opinion of feeling those soft fibres squeaking as the ball pressed against her skin was sufficient to induce goosebumps. She wrapped her arms nearby herself in a subconscious endeavor to protect her body from the fear she'd had her whole life. Just mental about cotton balls made her skin crawl. She moaned quietly, remembering the silent noise they emitted when squeezed; a noise that seemed to pass right through her skin. through her panic she wondered if she'd remember to pack her facial sponges...

Descriptions of this single sense can been embellished with the use of bodily reactions to feeling clear items; goosebumps, stepping away from the source of horror, collapsing with fear, subconscious act of defence (hugging the body) and a noise of fear (moaning). All these reactions add to the reader's imagination, while adding to the photograph your words are "painting".

Smell

Bad smells in the horror/scary genre normally mean something bad is about to happen or has already happened. The smell of rotting or burning flesh is probably the most coarse record applicable to this genre, and the record of the smell can also be used to indicate how the death occurred. Bad household smells range from two week old pizza languishing in the refrigerator to potatoes burning in a pot on the stove. Adjectives include: smelly, reeking, fetid, malodorous, rank, putrid and noxious.

As she applied the finishing touches to the client's hair, a sharp smell suddenly assaulted her nostrils. It was a smell she hated and dreaded, because it was an odour so terrible the memory remained burned into the subconscious forever. She froze as the acrid stench filled the air, assaulting her nostrils and her throat with its foul flavour. An instant later her salon filled with gasps and shrieks of horror. She turned towards the three ladies seated underneath the dryers. Mrs Hamilton and Mrs Edgar had managed to wriggle out from underneath their dryers, but poor Mrs Smith was unable to move. One of the pins from her rollers had obviously caught in the dryer, and ignited her hair. Smoke was seeping out of the top of the machine, which had started to spark. Placing her hand over her mouth and nose in a endeavor to banish the malodorous scent she started to move towards Mrs Smith, who screamed as flames began flickering out of the dryer..."

Taste

Most, if not all of us, have an aversion to a clear food. We don't like to eat it and the taste of it makes us feel sick. possibly the mere opinion of tasting it is sufficient to induce some horrible thoughts and feelings.

The candlelight caught the designs on the wineglass, casting a dark crimson glow on the table. He lifted the glass to his lips, the rich musky flavour of the cabernet sauvignon still drifting over his taste buds. At the first sip of the wine he practically choked. There was obviously something wrong with this new bottle of wine, for the liquid in his mouth had a bitter, sour taste. Although the consistency was the same as the previous glass, there was an acidic flavour he could not identify... Although it seemed vaguely familiar. He swirled the liquid nearby in his mouth before swallowing it. It seemed to sting his tongue and burn the roof of his mouth, and when he swallowed the acrid liquid his throat tingled. Suppressing the urge to cough he reached for the glass of water next to his plate and took a sip. As the cool water cleansed the tart taste from his palate his hostess lifted the bottle he'd used to fill his wineglass... And poured balsamic vinegar over her plate of salad.

Writers have a magnitude of adjectives at their disposal when describing the horror of tasting unappetising food. These include: pungent, sour, acrid, bitter, fetid, stinking, putrid, decaying, rancid, reek, stale and bad.

Real life can be far more bright than fiction, and using our senses in our writing proves this truth. So the next time you sit down in front of your keyboard tap in to those five senses, and see just how they can colour your words!

Using the Five Senses to heighten Your Writing

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Monday, March 26, 2012

How To Cook A Tender Juicy Steak

You invest a lot of time and money into the steaks for a special opening and when evening meal time comes, they are tough. What happened? How can you cook steaks as tender as your popular restaurant?

The first step to cooking a good steak is to select the right grade of steak. The top potential beef is graded Usda Prime and commands top prices. Usda Prime grade meats are sold to the cafeteria manufactures and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is Usda Choice. Usda choice is tender, flavorful and only slightly lower in potential than Usda Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. Usda choice makes up about 70% of all graded beef and is effortlessly available in your supermarket. Usda Good graded beef is an suitable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as Usda Prime or Choice.

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Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and entertaining in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks contain the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more costly and ordinarily only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can supplementary increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in sufficient marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they genuinely do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should select to go this route, do it carefully.

When ready to cook, slash straight through the outside fat layer on the steak in a few places to forestall curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for allowable heat distribution and not cool down when the steak is added. A hot pan will speedily sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and quit the other side. Turning too often will stew the meat rather than searing it and furnish a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your popular sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the lowest of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!

How To Cook A Tender Juicy Steak

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