Article: Place the softened stick of butter in a food processor and add 1/4 cup (5 g) of roughly chopped fresh parsley along with 2 tablespoons (20 g) of minced shallots, 1 1/2 teaspoons (3 g) of grated lemon zest, and 1 tablespoon (8 g) of roasted garlic. Pulse the mixture until it's combined. Taste the herb butter and mix in salt and pepper according to your taste. Rinse 24 oysters in their shells and use a small brush to scrub the shells.  Scrub and rinse the shells until any dirt or debris is removed. Discard any oysters that are open. Get out a rimmed baking sheet and cut 1 baguette into 1/2-inch (1.3 cm) thick slices. Lay the slices on the baking sheet in a single layer. If you prefer, you can spread 3 to 4 cups (1.5 to 2 kg) of rock salt over the baking sheet instead. . Put on a pair of thick gloves to protect your hands. Use an oyster knife to remove to open each shell. Place an oyster so the curved side is against the palm of 1 hand. Use the other hand to insert the tip of the oyster knife into the oyster. Slide the knife along the hinge so the top lid lifts up. Discard the top lids and place the halves with the oysters on the baguette slices or rock salt, if you're using it. The baguette or rock salt will keep the open oysters level on the baking sheet. Measure a spoonful of the soft herb butter and place it on the raw oyster. Divide the rest of the butter among the oysters. Put the baking sheet of oysters in the oven and cook them until the butter melts. The oysters should be set once they've finished cooking. Turn off the oven and take the sheet of oysters out. Transfer the roasted oysters to serving plates or serve them directly from the baking sheet along with the crisp baguette slices. Avoid storing leftover oysters.
Question: What is a summary of what this article is about?
Combine the butter with parsley, shallots, lemon, and garlic. Preheat the oven to 375 °F (191 °C) and wash the oysters. Line a baking sheet with sliced baguette or rock salt, if using. Open the oysters Arrange the open oysters on the baguette or rock salt. Top each oyster with 1 teaspoon (4.5 g) of the herb butter. Roast the oysters for 8 to 10 minutes. Remove the oysters and serve them immediately.
Article: Keep whisking until the flour and cornstarch are dissolved. Don't turn on the stove just yet. Keep whisking it through so that it doesn't scorch. Add the mixture slowly, beating it in with a whisk. Save the egg whites to make the meringue topping. Continue whisking the mixture. It will take about 1 minute for it to thicken. Keep stirring until butter is melted. For extra flavor, add ½ teaspoon of vanilla extract. Don't store it in the fridge; you want the filling to be still warm when you spoon the meringue on top.
Question: What is a summary of what this article is about?
Reduce the oven's heat to 350°F (175°C). Whisk together the sugar, flour, cornstarch, and salt in a medium-sized saucepan, then slowly add the water. Cook the mixture over medium-high heat until it comes to a boil. Beat the egg yolks together in a bowl, then add ½ cup (120 milliliters) of the hot mixture to the yolks. Add the egg yolk mixture to the saucepan, return it to a boil, and cook until it thickens. Remove the saucepan from heat and add the butter, lemon juice, and lemon zest. Pour the mixture into the pie shell and set it aside.
Article: When choosing where to get inked, you will want to consider visibility, sensitivity, and discretion. This will set limitations, such as size, on your tattoo design. Think hard about whether you want the tattoo to be visible to everyone, in which case you can consider tattooing your arms or legs, or whether you want it to be more private, in which case you would want to consider tattooing your lower back, shoulders, or stomach. A larger or more intricate tattoo made with different sizes of needles will also likely hurt more, especially given that thicker needles tend to hurt more than thinner ones since they pierce more skin. Also keep in mind that different spots on the body have varying sensitivities. Bonier parts of the body and parts with little fat tend to be more painful. The wrists, for example, are highly sensitive, so it could hurt more to get inked there.  Pain is subjective. Some claim that the initial outline of the tattoo is more painful, especially if this is your first experience getting inked, and others claim that the shading is more uncomfortable since the artist is going over the same areas over and over, packing color or ink. If you want to avoid shading, however, you should pick a simple, minimalistic tattoo design.  Pain is part of the process, so prepare yourself. Remember that it's worth it-- you'll end up with a one-of-a-kind tattoo! Tattoo color can affect the design you create - color tattoos, for example, may be better suited for smaller designs so that you have fewer touch-ups to do. Black and gray tattoos age better than color tattoos over time, are typically less expensive, and take less time to complete. Color tattoos allow for more creativity, are great for covering existing tattoos, and contrast strongly with light to medium skin tones.  Ask your tattoo artist for their recommendation on the type of coloring you should get. You might also want to consider getting a tattoo made out of white ink, depending on the type of design that you want to create and on the visibility you want the tattoo to have. White ink tattoos will often be less visible than monochrome or color ones.
Question: What is a summary of what this article is about?
Decide where on the body you want the tattoo. Consider the pain factor. Decide what type of coloring you want.