In one sentence, describe what the following article is about: Place your potatoes in a pot. Cover the potatoes with enough water so they are fully submerged. As salt helps flavor potatoes as they cook, add about one and a half to tablespoons of salt to the water (22.5 to 30 mL). Place the pot over the stove on high heat. Leave the pot on the stove until the water comes to a boil. Once the water is boiling, reduce the heat to medium-high. Simmer your potatoes for 10 to 15 minutes. When they're done, the potatoes should be tender. You should be able to easily cut through the potatoes with a fork.  When you're done, you can drain the potatoes over the sink using a colander. If you're using a specific recipe, consult that recipe. If your recipe requires firmer potatoes, you may need to simmer your potatoes for a shorter timeframe.
Summary: Submerge your potatoes in water. Bring the pot to a boil. Simmer the potatoes until they're tender.

Do this before you remove your fish from the carrying container, since fish are sensitive to light and may be traumatized by a sudden change in lighting. Once your fish is used to the tank, you can be less strict about lighting. It's a good idea to initially introduce your fish to a dim environment, as this will reduce the shock of being introduced to a new environment. Your fish likely came in a bag from a pet store. If your fish did not come in a bag, you can transfer the fish and water to a small, plastic bag. Tie the end of the bag together and use a rubber band to seal the bag. It's important the bag is sealed tight, as your want your fish to stay in its original water for the initial 15 minutes.  Simply set the bag on top of the water in the quarantine tank. The fish bag should float on the water's surface. Set a timer for 15 minutes. Keep an eye on the bag during this time to make sure it does not fall over or come undone. For about 15 minutes, allow the bag to float. This way, the water in the bag will gradually become the same temperature as the water in the tank. Cut it just under the metal clip or rubber band keeping the bag closed. Roll down the top edges of the bag about an inch. This will create an air pocket. This pocket will allow the bag to float as you begin adding water from the tank to the bag. If you're acclimating a heavier fish, you may have to place the bag in a floatable device like a small tupperware container. Get a measuring cup. Add a half cup of the aquarium water to the bag. Allow the bag to float for another 4 minutes. When 4 minutes have passed, add another half cup of aquarium water to the bag.  Keep adding water from the aquarium every 4 minutes until the bag is completely full. How long this process will take varies. For a smaller bag, you may only need to add a couple of half cups. For a larger bag, you may need to add water 3 or 4 times before the bag is full. Once the bag is full, carefully lift it out of the water. Pour about half the water from the bag down the sink. After discarding the water, place the bag back in the quarantine tank. Allow the bag to start floating again. Once again, you will add half a cup of water to the bag every 4 minutes. Keep adding water from the tank until the bag is full. Once again, length will vary. For a small bag, you may only need to add a couple half cups. A larger bag may need to be filled 3 or 4 times until it's full. You will need a small net here. Dip your net into the bag and get your fish in the net. Gently lift the fish out of the bag and place it into the tank.  Make sure to be gentle as you net your fish. You do not want your fish to become tangled in the netting. Use a slow, swooping gesture to capture your fish. Be gentle, but quick, when you transfer your fish to the main water. You do not want your fish to be out of water for too long.
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One-sentence summary -- Turn off aquarium light and dim the lights in the room where you're aquarium is set up. Float the bag in the water for 15 minutes. Cut open the bag. Add water to the bag every 4 minutes. Discard half the water and float the bag again. Add water from the tank every 4 minutes. Release the fish into the tank.

Q: A forkball is pitched with basically the same arm action as a regular fastball. The wide finger grip is the main factor in producing the forkball's distinctive action which sees it tail off or drop down right at the last minute. Starting with feet shoulder width apart and facing your catcher, get into your wind-up position. When you're ready to pitch bring your arm back as you would for a split-fingered fastball.  Shift your weight a little to your left (for right handers), and pivot your right foot so it is beside the rubber and the outside of your foot is pressing against the mound. Raise your left leg so your thigh is parallel to the ground or higher. As you do this your body will turn to the right to face third base. Bring back your throwing arm, while you hold your left arm in front of you with the elbow bent. Now it's time to pitch. Keep your grip nice and wide with your thumb beneath the ball for support. You should be using the same action as with a fastball, but with just a slightly stiffer wrist. To keep your wrist stiff, hold it firmly in place and don't allow it to flex or rotate until the snap as you release it.  Begin to lower your front leg without allowing it to touch the ground. As you do this, stride out with this leg and begin to swing up your throwing arm. Land your front foot at a 75 degree angle to the plate. Push off your back foot, and pivot your front foot so it is at a 90 degree angle from the plate. As you do this extend your pitching arm as far as you can. When you come to release the ball, it should come out of your hand at the same point and height as a fastball would, with your elbow in a straight line above your shoulder. This makes it harder for the batter to tell that it is a forkball as it leaves your hand. If you manage to get this right, hiding what kind of pitch you are throwing will give the batter less of a chance to react to the pitch's unusual trajectory.  Aim to have your pitching elbow aligned with your shoulders as you release the ball. Follow through with your pitching arm and raise your back leg for more power. Forkballs are normally thrown hard, just like a fastball, but the changed grip will mean it comes out of the hand at a lower speed. After the wide grip, the second crucial factor for a successful forkball is imparting topspin on the ball as it leaves your hand. You do this by snapping your wrist at the moment you release the ball. If this is done well, it causes the ball to have some topspin, or forward spin, rather than any backspin. The topspin causes the ball to fall downwards as it reaches the batter. Snapping the wrist like this can lead to injury.
A: Bring your arm back. Bring your arm forward. Release the ball. Snap your wrist as you release the ball.

Problem: Article: Temperatures higher than this allow bacteria the chance to grow and multiply. Use a thermometer to test the temperature if your fridge doesn't have an inbuilt thermometer. Place the thermometer in the fridge and leave the door closed for 5 minutes. Take the thermometer out after the 5 minutes are up and check the reading. There's no need to remove the packaging for this step as it actually helps the sausages defrost faster and more evenly while in the fridge. If you already removed the packaging, you can wrap the sausages in plastic wrap before placing them in the fridge.
Summary:
Test to make sure the temperature of the fridge is below 5 °C (41 °F). Leave the sausages in their packaging.