Chop the onion half into small pieces. Once it's completely chopped, go over the pieces with your knife again to dice them up even smaller. You don't want to have too large of onion chunks in your potato salad. Cut the celery stalks into similarly sized pieces. Remove the eggs and potatoes from the refrigerator and make sure they have completely cooled. Pour the chopped eggs into the potatoes, and then add your chopped celery and onion. Stir these ingredients together. Make sure that you stir everything so that all of the potato is completely coated. These wet ingredients give the Southern potato salad it's creaminess, so it's important not to skimp on these! Choosing between mayonnaise and Miracle Whip is a personal preference. Miracle Whip has a sweeter, spicier flavor than mayonnaise. Give your potato salad a taste test, and decide how much salt and pepper you want to add. Remember to only add a bit at a time. It's always possible to add more. Once everything is stirred completely, sprinkle the paprika on top. The paprika completes the potato salad, both in taste and appearance. Keep your potato salad in the refrigerator until you're ready to serve it. This recipe makes about six servings. If your potato salad stays in the refrigerator without being warmed, it should last about 3-4 days. If your potato salad warms up – for example, if it sits out at a barbecue – leftovers should not be kept in the refrigerator any more than a day.
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One-sentence summary -- Chop your onion and celery. Mix your chopped veggies, eggs, and potatoes in the mixing bowl. Add the sweet relish, mayonnaise or Miracle Whip, yellow mustard, and sugar. Sprinkle in salt, pepper, and paprika to taste.


Place your middle finger on the rear lip and your index finger on the center of the board, then press your middle finger down to lift the front wheels up. In a swift motion, press down hard on the rear to force it into the air and keep the board balanced with your central finger. The board will come down and land on all four wheels!  Ollies are easier to do with some momentum, but practice without moving the board first. Some people like to place their central finger closer to the nose lip of the board because it gives you more control in the air. You will follow the same motion you did to perform an ollie, but while it is in the air, slide your index finger off of one side of the board quickly.  The board will rotate once in the air and come to be right-side-up by the time it lands. Use two fingers to press down on the top when the board comes down to land it successfully. With your middle finger on the rear lip and your index finger just behind the bend at the front lip, launch the board into the air. Curl your index finger slightly to flick the nose away from you. Your board will rotate sideways away from you once, then catch and land it. You may find this easier to do if your board is angled towards you before you launch it into the air, as this allows for your index finger to more easily curl towards you.
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One-sentence summary -- Perform an ollie by lifting the board into the air with pressure on the rear. Do a kickflip by doing an ollie then sliding your index finger off of the side in the air. Perform a heelflip by angling your middle finger and curling your index finger slightly.


Here's what you'll need to make Uruguayan Milanesa:  A cut of beef, chicken, or fish of no more than 1/2" (1.25 cm) thick 2 eggs 3 cups breadcrumbs Garlic and salt to taste
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One-sentence summary -- Gather your ingredients. Finished.


Pour 2 cups (470 ml) of vegetable oil into a large skillet and turn the burner to medium-high. Insert a frying thermometer onto the side and heat the oil until it reaches 375 °F (191 °C). Adjust the burner as needed to keep the oil temperature at 375 °F (191 °C).
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One-sentence summary --
Heat vegetable oil over medium-high heat.