Caustic soda, or sodium hydroxide, is an extremely strong chemical that will dissolve most blockages clogging up your sink.  Caustic soda can be purchased at most hardware stores. Dilute 3 cups (750 ml) of caustic soda with 3/4 gallon (3 L) of cold water in a large mop bucket. Mix the chemical and the water together with a wooden spoon. Do not use any container or utensil you plan to use for food later on. Do not stir the water and caustic soda together with your hands. The water and caustic soda should begin to "fizz" and heat up as you mix the two together. Carefully pour the solution directly into the clogged sink drain. Let sit for 20 to 30 minutes without touching it. Boil 1 gallon (4 L) of water on the stove and use it to flush the drain. Repeat the procedure if necessary. If you are connected to a public sewer system and not to a well or septic tank, you can use bleach to both clean and deodorize a clogged sink.  Pour 1 cup (250 ml) of undiluted bleach directly down the sink drain. Let sit for 5 to 10 minutes. Turn your sink on and let water rush into the drain. Make sure that the water is as hot as possible and as strong or rapid as possible. Let it run up to 5 minutes. If your sink begins to back up and fill with water, turn the water off and let it drain before attempting to unclog the sink again. Do not use bleach if you use a septic tank. Bleach kills bacteria living in the tank, but the bacteria it kills eats solid waste, thereby preventing the lines from clogging. Commercial drain cleaners can be purchased at most grocery stores, and there are caustic, acid, and enzymatic cleaners available.  Read the label carefully to determine which cleaner is right for your particular type of blockage. For instance, some cleaners might work better in bathroom sinks, while others might work better for kitchen sinks. Follow the instructions on the label carefully when you use it. Caustic drain cleaners rely on chemical reactions caused by hydroxide ions. Acid drain cleaners use a chemical reaction between hydrogen ions and the material clogging the sink. Acid cleaners tend to be harsher than caustic drain cleaners. Enzymatic cleaners are the least potent and rely on bacterial enzymes to eat away organic blockages.
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One-sentence summary -- Pour caustic soda down the drain. Try bleach. Use drain cleaner.


Even the smallest amount of water can cause your chocolate to seize, or become dry, hard, and grainy. Before you get started, make sure your double boiler, cutting board, spoon, and any other tools you’ll use are clean, then dry them thoroughly. If you do happen to introduce a bit of water into the chocolate while melting, a little bit of vegetable oil will make the chocolate more usable, but it may still be grainy. Pour enough water into the double boiler to cover the bottom of the pot, but not so much that the water touches the top bowl. Then, turn your stove to medium and heat the water until it starts to steam.  If you don’t have a double boiler, place a glass, ceramic, or metal bowl over a pot of steaming water. Avoid using plastic, as it could melt or potentially release chemicals into the chocolate.  If the top bowl comes into contact with the hot water, the bowl might get too hot, scorching your chocolate instead of melting it.
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One-sentence summary -- Work with clean, dry kitchen tools and dishes. Fill the bottom of your double boiler with water and heat it.


Turn the oven on to 400 degrees F (200 degrees C). Get out a baking sheet and lay a piece of parchment paper on it. You'll need to get out four pounds (1.8 kg) of ribs and use your fingers to pull off the tough, white membrane. You can use spareribs, baby back ribs, rib tips, or country ribs. Take a sharp knife and carefully cut the ribs into about 6 sections. Rinse the ribs with cool water and use paper towels to pat them dry. Set the ribs on the parchment paper-lined baking sheet. Cutting the ribs will make them fit into the slow cooker better and make them easier to handle. Get out a small mixing bowl and stir together all of the spice rub ingredients. Take one tablespoon (15 g) of the dry rub and set it aside for the barbecue sauce. For the dry rub, you'll need:  1 1/2 tablespoons (22.5 g) paprika. 1 1/2 tablespoons (22.5 g) packed brown sugar. 2 teaspoons (10 g) salt. 2 teaspoons (10 g) chili powder. 2 teaspoons (10 g) garlic powder. 1 teaspoon (5 g) ground chipotle pepper. 1 teaspoon (5 g) black pepper. 1 teaspoons (5 g) onion powder. 1/2 teaspoon (2.5 g) dried thyme. 1/4 teaspoon (1 g) cayenne pepper, optional. Cover the ribs with the dry rub. Use your fingers to ensure that the rub is evenly covering the meat. Place the baking sheet of ribs in the preheated oven and cook them for 15 minutes. Turn the ribs and cook them on the other side for 15 more minutes (for a total of 30 minutes). Cooking the ribs briefly will seal in the spices. While you can use store bought barbecue sauce, you can make your own on the stove top. Measure all of the sauce ingredients into a medium saucepan and turn the heat to medium. Stir the sauce every once in a while and cook it for 15 minutes. You'll need to combine:  2 cups (480 g) ketchup. 1/2 cup (170 g) molasses. 1 tablespoon (15 g) of the reserved dry rub. 1/2 cup (100 g) packed brown sugar. 1/4 cup (80 g) seedless blackberry preserves. 1/3 cup (80 ml) apple cider vinegar. 1 tablespoon (15 ml) liquid smoke.
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One-sentence summary -- Remove the rib membrane and preheat the oven. Cut and dry the ribs. Combine the dry rub. Coat the ribs in the dry rub and bake them for 30 minutes. Cook a simple barbecue sauce.


Being fast on the field isn't just about running speed—it's also about your ability to change your direction, speed, or technique quickly and frequently. To improve your reaction speed, practice while a coach or friend calls (or better, uses a visual signal) for you to change your exercise. Respond as quickly as possible. Try incorporating a combination of exercises like:  Changing direction quickly when running Sprinting on command Playing “Red Light Green Light” To accelerate, you will have to extend and use your hip, knees, and ankles. When running or doing other exercises, focus on making long, even strides that stretch out. Increasing your stride length and muscle output in this way will boost your speed. While training to increase your speed at moving across the field, do not neglect your control of the ball. Remember that soccer is primarily a sport where the player's lower body moves in contact with the ground and ball. To be not only fast, but fast and in control of the ball, you must work on your agility.  Dribble at every opportunity, using all parts of your foot (outside, inside, top, and bottom). Do speed dribbling exercises by kicking the ball slightly forward and running after it. Practice changing direction quickly while dribbling and doing speed dribbling exercises. You can also do this while attempting to evade another player in order to practice using quick dribbles as a way to beat opponents. Do lateral ball drop exercises. Have a coach or partner hold a ball at shoulder height, 5.4 yards (5 meters) away from you. When your coach/partner drops the ball, attempt to reach and control the ball before it bounces a second time. Practice cone or flag exercises to increase your speed and agility. Time yourself and aim to beat your time each round.
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One-sentence summary --
Train to improve reaction speed. Extend your joints. Practice ball exercises.