Problem: Write an article based on this summary: Put a simple platter together with some dill sour cream for dipping. Set out a variety of smoked salmons to let people compare. Create a breakfast platter for large groups in the morning.

Answer: On a platter, layer a few rows of thinly-sliced cold smoked salmon. Mix 0.25 cups (61 g) of sour cream with 2 teaspoons (0.5 g) of dill in a small bowl. Set the sour cream out in a small dipping bowl in the center of the platter. On the other side of the dip bowl, add some shallots, crackers, crostinis, and capers to pair with the smoked salmon. Guests can use the sour cream and dill as a dipping sauce, or use a knife to apply the sour cream to a cracker or crostini and make a simple open-faced treat! Since smoked salmon comes in a variety of different styles, each with their own unique flavors and seasonings, let your guests sample an assortment of salmons. On a large platter, set out some cold smoked salmon, lox, gravlax, and hot smoked salmon. Layer each variety on a plate in 4 rows and artfully fold the slices on top of one another. Set some crackers or mini-bagels out on a platter next to it with tomato slices, cream cheese, and capers. Pair your salmon platter with a salad or fresh vegetables to give people a variety of choices. Get a large platter and layer slices of smoked salmon around the rim of the plate. Cut 2 lemons into thin slices and arrange the lemon slices along the inside of the salmon slices. Spread a few slices of red onions over the lemons. Then, scatter 0.25 cups (45 g) of drained capers over the onions. Season the entire plate with minced dill and pepper. In the center of the plate, place some sour cream or cream cheese in mixing bowl.  Set out some crackers, bagels, or toast to give your guests multiple options. Scrambled, poached, or hard-boiled eggs pair really well with smoked salmon for a more filling breakfast. If you opt for hard-boiled eggs, peel them and set them out around the dip.


Problem: Write an article based on this summary: Avoid oil producing foods. Eat oil controlling foods. Drink plenty of water. Control stress.

Answer: Foods that are high in fat, sugar, and salt contribute to oily skin. Dairy and enriched flour products also contribute to oily skin.  Avoid these foods or at least limit your consumption of them to help stop an oily face. Foods that are high in fiber such as legumes, fruits, vegetables, and whole grains will help stop oily skin.  Leafy greens and citrus fruits are especially effective against oily skin. Prepare vegetables without adding excess oil by steaming or boiling them. Water helps keep your skin hydrated and it also flushes toxins from your body. Getting enough water each day is essential to keeping oily skin under control. Stress causes your body to produce cortisol, which leads to more oil production. To control stress and the excess oils that it causes, incorporate some relaxation techniques into your daily routine such as meditation, yoga, or deep breathing.


Problem: Write an article based on this summary: Wash the clams. Cook the clams. Strain the broth. Finish preparing the clams.

Answer: Rinse the fresh clams with cold running water to wash away any sand or grit. You may have to rub the shells with your fingers to get them completely clean.  Look over the clams before you cook them. If any of the shells are open while they are still raw, discard those; this means they are not fresh. Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells. Bring 2 cups of water to a boil in a large soup pot or dutch oven. Add the clams and place a lid on the pot. Cook the clams for 5 minutes, uncover the pot and stir the clams, then replace the lid and cook for another 5 minutes. The clams are finished cooking when their shells are open. Remove the clams from the pot and set them aside in a bowl. Strain the broth that is left behind through a piece of cheesecloth or a fine-mesh strainer to remove any last bits of sand. You should be left with at least 2 1/2 cups of clam broth. If you need more, add water to bring it to that quantity. When the clams are cool, take them out of their shells. Lay them on a cutting board and roughly chop them until they are bite-sized. Set them aside to add to the chowder later.


Problem: Write an article based on this summary: Pick a neutral, food-grade oil with which to season your cookware. Warm your cast iron cookware up a little bit, if you wish. Apply a thin layer of oil or shortening onto your cast iron cookware. Use a clean cloth or paper towel to wipe off extra oil or shortening. Choose between oven or stove curing.

Answer:
Vegetable oils like sunflower, safflower, "light" olive oil and canola are suitable. These oils are ideal because of their chemistry and high smoke point - they will produce the hardest temper.  Shortening and lard can also help you successfully cure cast iron. Shortening or lard might work best while curing. It's important to not warm the cookware so much that it makes it unable to be touched. Warming up your cookware before the application of oil or shortening can make the application easier. You can do this by placing a bit of oil or shortening onto a cloth or paper towel and rubbing it across the cookware's surface. Be sure to cover all sides of the cookware, including the exterior parts. The cast iron cookware should look as if all the oil or shortening has been wiped away. In reality, a thin coat will remain on the cookware, and this layer will cure the cookware. Each method is explained following.