In one sentence, describe what the following article is about: Oregano leaves are small and are attached to a woody stem that isn't pleasant to eat. Transfer the herbs to a colander and rinse them under running water to remove dirt and other matter from the garden. Drain the herbs and transfer them to a clean tea towel. Pat the leaves dry. Take a single sprig of oregano and pinch the top of the stem between your thumb and finger. Run your fingers down the stem to strip the leaves from the stem. Repeat with the other sprigs. Instead of stripping the leaves from the stem, you can also trim the leaves off using scissors. Arrange the oregano leaves in piles of about 10, with the largest leaves on the bottom and the smaller leaves on top. One at a time, roll up each stack into a tight cylinder and hold it in place on a cutting board for chopping. Stacking, rolling, and chopping herbs like this is a cutting technique known as chiffonade, which produces long, thin strips. Use a sharp knife to slice thin strips off the roll of oregano leaves. This will produce long strips of the herb. Arrange these strips lengthwise on the cutting board, and then dice the strips into small flecks to add to cooking and baking. Instead of using fresh oregano in cooking and baking, you can also use dried oregano in its place. Dried oregano has a slightly stronger flavor, so you need less dried herb than you do fresh.  Substitute 1 teaspoon (1.8 g) of dried oregano in place of 1 tablespoon (1.6 g) of fresh oregano.  Dried oregano should be added to dishes at the beginning of the cooking time to ensure it has time to infuse into the other ingredients. Fresh oregano can be added near the end of the cooking process to help preserve more of its flavor.
Summary: Wash the fresh herbs. Remove the leaves from the stems. Stack and roll the leaves. Mince the leaves. Try dried oregano in place of fresh.

Traditionally, a dipping sauce of raw eggs is served alongside sukiyaki. The combination may not sound especially appetizing to westerners, but it is a surprisingly good combination, even if you aren’t predisposed to liking it. If you are worried about uncooked eggs carrying salmonella or don’t like the flavor, omit them. For what it’s worth, salmonella is very rare in raw eggs. Simply grab whatever looks appetizing out of the hot pot and dip it into the egg. If you are not eating with family or close friends, use the thicker ends of your chopsticks to grab food out of communal pots. This is considered polite. If there are leftovers that didn’t find into the first generation of the meal, cook them now in the remaining broth. Meat and leafy greens will take less time to cook than vegetables will. In Japan, it is traditional to use the leftover broth as the broth for udon noodles. If you don't have enough broth but wish to make more, use the recipe for sukiyaki sauce above and combine it with the remaining sauce. Heat the broth back up to boiling, then reduce the heat to a simmer. If the broth tastes too overpowering, cut the broth with 1/3 cup of water and taste again.
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One-sentence summary -- Prepare a dipping sauce by beating one egg for each person being served. Dip meat and vegetables into raw eggs before eating. Continue adding any extra meat and vegetables into the hot pot as you eat. If any broth is leftover, reserve it and serve udon noodles with it the next day.

Q: It’s the app with a green chat bubble on your home screen or in the app drawer. Because WhatsApp has no built-in Log Out button, you’ll have to sign out by deleting the app’s data from your device. To make sure you don’t lose your chats, back them up to your Google account. Here’s how:  Tap  ⋮ at the top-right of the screen. Tap Settings at the bottom of the drop-down menu. Tap Chats. Tap Chat Backup. Tap Backup. It’s the round button at the bottom center area of the screen. This will bring you back to the home screen. It’s the app with a gray gear icon on your home screen or in the app drawer. It’s under the “Devices” header. The apps are listed in alphabetical order, so you may have to scroll down quite a bit. If you don’t see a Storage option but see a button that says “Clear Data,” just skip to the next step. If you see a confirmation message asking if you want to delete the app’s settings and files, tap OK. Otherwise, just skip to the next step. It will open to the sign-in screen, indicating that you’ve been logged out. When you want to sign back in, open WhatsApp and enter your username and password. You’ll be prompted to tap Restore to restore from the backup you made.
A: Open WhatsApp. Back up your data. Press the Home button. Open your Android’s Settings. Scroll down and tap Apps. Scroll down and tap WhatsApp. Tap Storage. Tap Clear Data. Open WhatsApp.

Problem: Article: You cannot start the quest to reach Pandaria until level 85. If you're desperate to get there earlier, you can ask a warlock or mage for a portal at any level. Once you are level 85 and own the Mists of Pandaria expansion, you'll get the King's Command quest as soon as you enter Stormwind. If your quest log is full, remove a quest and talk to Varian Wrynn in Stormwind Keep or check one of the Hero's Call Boards in the city. A bug may prevent players who purchased a level 90 boost from getting this quest. You should be able to jump straight to The Mission quest, described below. A cinematic will begin as soon as you approach the castle proper in the center of the keep. Watch King Varian and the admiralty talk about a shipwreck on an uncharted island. After the cutscene, your character will be standing in front of Rell Nightwind. Speak with Rell to accept the next quest: The Mission. The massive flying gunship called the Stormfire hovers in the air north of the docks. Fly up to the gunship on a flying mount, or ask someone with a two-person mount for a ride. Another cutscene will start, and you will begin the journey to Pandaria.
Summary:
Reach level 85. Enter Stormwind to start the quest. Enter Stormwind Keep. Talk to Rell Nightwind to accept The Mission. Fly to the gunship north of the Stormwind harbor. Talk to Sky Admiral Rogers.