Problem: Write an article based on this summary: Mix the beef and spices. Form four balls. Create an indentation. Pack cheese into the center and close. Flatten into patties. Store the patties until ready to use.

Answer: Using your hands, thoroughly mix the ground beef with approximately 3/4 tsp (3.75 ml) salt and 1/2 tsp (2.4 ml) ground black pepper.  Add more or less salt according to taste. The same goes for the black pepper, as well. If desired, you can use a separate hamburger spice blend or other seasonings that you enjoy tasting in your burgers, like garlic powder or chili powder. Make sure that the seasonings you choose will complement both the beef and the cheese, though. Break the chunk of ground beef into four even, separate pieces. Roll these portions into balls. These “balls” of hamburger need to be pressed together firmly so that the meat is dense and able to adhere to itself. When using this technique, you cannot afford to have crumbly burger meat. Use your thumb to indent the middle of each ball. The indentation should be deep enough to reach the center of the ball. Alternatively, you could also use the handle end of a wooden or plastic mixing spoon to form the indentation. Fill each indentation with roughly 2 Tbsp (30 ml) shredded cheddar cheese. Use your fingers to smooth the top of the beef over the exposed indentation, hiding the cheese in the center as you do so. Cheddar cheese is recommended by default, but you can get creative by trying other types of cheese, as well. You can even stick small wedges or cubes of cheese in the center of the burger as long as they fit and are roughly equivalent to 2 Tbsp (30 ml) of shredded cheese. Use your hands or a burger mold to flatten the filled burger balls into patties. For these burgers, it might be easiest to form the patties using your hands. You could still work with some sort of patty press or mold, though. Line the mold with plastic wrap, press the stuffed patty ball into it, and flatten out the meat until it fills the mold. Wrap these patties in plastic wrap or an airtight plastic bag and store them in the refrigerator for a minimum of 30 minutes before taking them out and cooking them.


Problem: Write an article based on this summary: Spray tires with water to remove buildup. Fill one bucket with cleaning solution and another with clean water. Scrub away remaining dirtiness. Rinse soap from the tire completely. Dry the tire and wheel. Apply protectant to the tire. Repeat this process to clean the remaining dirty tires.

Answer: The dirt and grime that builds up on your tires can be especially difficult to remove. Spray all surfaces of the tire with a high pressure stream of water with a power washer or hose.  A power washer is preferred for tire cleaning to more easily remove buildup, though a hose with a spray attachment should work in a pinch. If you are also planning on washing your car, be sure to do so after cleaning your tires. Cleaning tires after washing your car may spread dirtiness to already cleaned parts of the car. Add a suitable tire cleaner, like Simple Green or Wolfgang Tire and Wheel Cleaner, to a bucket. Each cleaner will be different; always follow the label instructions. Fill your second bucket with cool water.  If you are unsure what cleaner is best for your tires, check your car’s manual for more detailed care instructions. If you don’t have a special tire cleaner, use a moderate amount of dish soap in a bucket of cool water. Mix the solution to distribute the soap before applying it to the tire. Severely dirty tires may need an extra strong cleaning agent, like Bleche-Wite Tire Cleaner or Pinnacle Advanced Wheel Cleaner Concentrate. Dip a stiff bristle brush into the cleaning solution. Clean tires with soap one at a time. Scrub a tire firmly to remove buildup and dirtiness. Rinse the brush in the bucket filled with water when it becomes saturated with dirtiness. Prevent cleaning agents from drying on the rubber of your tire. Doing so can cause tires to deteriorate more quickly. Use your power washer or hose to remove any remaining soap or loosened dirtiness from the tire. Be thorough when rinsing your tire so that the soap is completely rinsed away. A microfiber drying cloth will work best, but you can also use an old terry cloth towel. Do not use tire-drying cloths on other parts of your car. Dirt, dust, and small stones in the fabric of the drying cloth may scratch the paint job of your car. Forgetting to dry the tire after cleaning them could result in water spots or missed dirtiness. Carefully dry the entire tire and wheel. These can be bought at your local auto store or in the automotive section of most general retailers. Choose a product with UV protection and be sure it doesn’t have any solvent based silicone. Follow the label instructions on your protectant to achieve the best results.  Generally, protectant is applied directly to tires with an applicator, cloth, or sponge. Protectant may contain harsh chemicals and require gloves for safe use. Applying protectant to your tires will maintain their condition for longer and protect them from getting dirty again. In most cases, protectants that are milky in color are water based and most suitable for tires. Protectants that are slick and clear likely contain harmful solvent-based silicone. Now that the first tire has been sprayed, scrubbed, rinsed, and dried, you can move on to the next tire. Clean each tire and wheel in the fashion described until all tires are clean. If you plan on washing your car immediately after cleaning your tires, keep the tires wet after cleaning until the entire care is clean. Dry tires and the body of your care with separate cloths.


Problem: Write an article based on this summary: Place the bananas in a plastic bag.

Answer: If you don't have a plastic bag, try to find another container you can use, such as a plastic bowl or something similar. A paper bag won't work as it will fall apart in the water.  The reason for putting the bananas in a bag is so that the water you put the bananas in to defrost doesn't affect the flavor/texture of the bananas. This is particularly important if you peeled the bananas before you froze them. The peels can either be on or off for this process, but it's simpler just to leave them on.


Problem: Write an article based on this summary: Preheat the oven. Score a loaf of bread in a crosswise fashion and set it on a cookie sheet. Mix the cheese with seasonings of your choice. Stuff the cheese into the bread. Drizzle melted butter over the bread. Wrap the bread in foil and bake in the oven. Serve while hot.

Answer:
You want your oven to be ready when you’re ready to bake the bread, so it’s important to set it to the right temperature. Set it to 350 degrees Fahrenheit (177 degrees Celsius) to preheat. Pay attention to your oven so you know when it’s reached the right temperature. It should beep or turn on an indicator light when it’s fully heated. Take a loaf of bread, and use a bread knife to slice it horizontally and vertically in a checkerboard pattern without cutting all the way through the bread. The goal is to create 1-inch (2.54 cm) cubes across the top of the bread that are still connected to the bottom so the loaf remains intact.  You want to choose an artisan bread that has a crunchy crust and some holes in its interior. Round loaves typically look more impressive, but you can also use an oblong-shaped batard or a flat loaf of ciabatta. If any pieces of bread come loose while you’re cutting, don’t worry. Just stick them back inside, and once the cheese melts over them, no one will be able to tell that they’re loose. In a bowl, toss together 1 ½ to 2 cups (150 to 200 g) of Monterey Jack, mozzarella, provolone, swiss, cheddar, or some combination of cheese with your chosen mix-ins. You can add ½ cup (50 g) chopped green onions or chives, ¼ teaspoon (1.25 g) red pepper flakes, ¼ teaspoon (1.25 g) chili powder, and/or 1 cup (80 g) cooked, crumbled bacon or sausage, depending on your preference. While one of the cheeses that you use should be a melting cheese, such as mozzarella or swiss, you can also add in cheeses that don’t melt as easily, such as blue cheese or brie. When you’ve mixed the cheese and your other fillings, begin placing the mixture in the sliced bread. First add the cheese between the vertical cuts, and then add it between the horizontal cuts. It can help to have someone hold the bread cubes apart while you stuff the cheese between them. Transfer the stuffed bread to a piece of foil, and drizzle the top of it ¼ cup (57 g) unsalted butter that’s been melted. Work slowly so you can be sure to spread the butter evenly over the entire loaf. It’s usually easiest to melt the butter in a microwave. Cut it into pieces and place them in a microwave-safe bowl. Microwave it on medium (50% power) for 30 second intervals until it’s completely melted. Fold the foil around the bread, so the entire loaf is tightly wrapped. Place the bread in oven and bake for 20 minutes. Unwrap the top of the bread and allow it to bake for another 10 minutes, or until the cheese melts completely and the top of the bread is toasted. Don’t remove the foil from the bread entirely, or cheese may wind up melting onto the oven rack and bottom. When the cheese is completely melted, remove the bread from the oven. Remove the foil, and place it on a plate. Serve to your guests while it’s still hot. There's no need to cut it because they can just pull at the individual cubes to tear off their piece(s).