Summarize the following:
For example, if all of your data begins in column "A", you'd right-click the "A" at the top of the page. This will add a column to the left of your current left column. After doing this, any data that was in the "A" column will be relisted as being in the "B" column and so on.  Exclude the quotation marks. The "RAND" command applies a number between 0 and 1 to your selected cell. If Excel attempts to automatically format your "RAND" command, delete the formatting and re-type the command. You should see a decimal (e.g., 0.5647) appear in your selected cell.  Doing this will copy the "RAND" command.  For a Mac, you'll hold down ⌘ Command instead of Control. You can also right-click the "RAND" cell and then select Copy. This will likely be the "A2" cell. Clicking the "A1" cell and highlighting from there can cause a sorting error. To do this, you'll hold down ⇧ Shift while clicking the cell at the bottom of your data range. For example, if your data in columns "B" and "C" extends all the way down to cell 100, you would hold down ⇧ Shift and click "A100" to select all "A" cells from A2 to A100. Doing so will paste the random sample command into all selected cells (e.g., A2 through A100). Once this is done, you'll need to sort your data using the random numbers to reorder your results. Again, Mac users will need to hold down ⌘ Command instead of Control.

summary: Right-click the far left column's name. Click Insert. Select the new "A1" cell. Type "= RAND()" into this cell. Press ↵ Enter. Select the cell with the random sample number. Hold down Control and tap C. Select the cell below your random sample number. Highlight the rest of the random sample cells. Hold down Control and tap V.


Summarize the following:
Skim and discard any meat scum that is floating on the surface of the stock. Meanwhile, strain the stock through a fine sieve and throw out the bones and vegetables. Set the stock aside. After the brisket is cooled, chop it into bite sized pieces. Set aside.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1c\/Make-Shchi-Step-3Bullet1.jpg\/v4-460px-Make-Shchi-Step-3Bullet1.jpg","bigUrl":"\/images\/thumb\/1\/1c\/Make-Shchi-Step-3Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-3Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"} and place over medium-high heat. Heat the oil.  Add the onions and sauté for 3-4 minutes or until wilted.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a2\/Make-Shchi-Step-4Bullet1.jpg\/v4-460px-Make-Shchi-Step-4Bullet1.jpg","bigUrl":"\/images\/thumb\/a\/a2\/Make-Shchi-Step-4Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-4Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"}  Add the cabbage and sauté for an additional 4-5 minutes until it's cooked down and wilted.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/78\/Make-Shchi-Step-4Bullet2.jpg\/v4-460px-Make-Shchi-Step-4Bullet2.jpg","bigUrl":"\/images\/thumb\/7\/78\/Make-Shchi-Step-4Bullet2.jpg\/aid1127804-v4-728px-Make-Shchi-Step-4Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"} Bring to a boil. After boiling, reduce the heat to medium-low, cover and simmer for 20 minutes.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/f8\/Make-Shchi-Step-5Bullet1.jpg\/v4-460px-Make-Shchi-Step-5Bullet1.jpg","bigUrl":"\/images\/thumb\/f\/f8\/Make-Shchi-Step-5Bullet1.jpg\/aid1127804-v4-728px-Make-Shchi-Step-5Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/en.wikipedia.org\/wiki\/Fair_use\">Fair Use<\/a> (screenshot)<br>\n<\/p><\/div>"}  Enjoy!
summary: In a large heavy bottomed pot, combine all the stock ingredients and bring to a boil over medium high heat. Once the stock is boiling, reduce the heat to medium-low and simmer for 3 to 4 hours. Remove the beef brisket from the pot and set it aside in a bowl to cool. Clean the pot Pour in the stock slowly and add the chopped brisket. Add in the potatoes, tomatoes, salt and pepper and simmer for an additional 20 minutes. Serve hot among bowls with a slice of hearty rye bread and garnish with a dollop of sour cream.