Chill the bottle of soju in the refrigerator for a few hours if you are drinking at home. Don’t add ice to the drink because it is typically served as a small pour and taken as a shot. You won’t need to worry about this if you are ordering drinks in a restaurant—it will be served ice-cold and ready to drink! Hold the soju near the bottom of the bottle in one hand and vigorously swirl it in a circular motion. It should only take about 2-3 seconds of swirling to create a whirlpool effect inside the bottle.  This act is said to date back to the old days when sediment was deposited into the bottles during production. Swirling the bottle is meant to bring the sediment to the top of the bottle.  Some drinkers opt to shake the bottle instead of swirling. Holding the bottle towards the bottom of the neck in one hand, use your other hand to firmly slap the end of the bottle. After a couple of firm slaps, twist off the cap.  You may also bang the bottom of the bottle against your elbow instead of slapping it with your palm.  Some say the purpose of this part also has to do with breaking up the sediment in the bottle. Grip the lower portion of the bottle with one hand to hold it steady, and use the webbed area between your middle finger and index finger on your other hand to sharply jab the neck of the bottle. This should be done with enough force to make a little bit of the soju splash out of the bottle.  This portion of the bottle-opening ritual is meant to knock the sediment that was deposited during production out of the bottle so it doesn’t get drank. Modern production of soju filters the alcohol, so sediment is no longer an issue. However, the tradition has remained.
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One-sentence summary -- Serve the soju cold and neat for the best flavor. Swirl the bottle around to create a whirlpool inside. Slap the bottom of the bottle with your palm before twisting off the cap. Spread your middle and index finger apart and jab the neck of the bottle.

Q: This is one of the easiest and quickest bookmarks to create. The ribbon will be attached to the end of the paperclip and provide quick page retrieval access. Make sure the paperclip ends are on the opposite side from where it will be slid onto the page. Hold the ribbon for a few minutes until the glue has dried.
A: Design a bookmark with ribbon. Cut approximately 2 inches/5cm of ribbon. Slide the ribbon through the bottom of one paperclip. Place one or two small dabs of glue on the inside of the ribbon and fold ribbon together.

Article: As gluten-free diets become more and more popular, it has become easier to find gluten-free products in most grocery stores. Often these foods are collected in a special aisle. Ask someone at your local grocery store to see if they can point you in the right direction. If you don’t find the products you’re looking for at your local supermarket, don’t give up. A health food store is likely to carry a much wider range of gluten-free speciality products. Flour made from wheat is a traditional ingredient in baked goods, sauces, dough, and many other recipes. Fortunately, there are numerous gluten-free flour alternatives.  Almond flour is very versatile and can work for both sweet or savory dishes. Almond flour is totally grain-free so it is a good choice paleo diets. Amaranth flour works well for pizza crust or other savory dishes. Brown rice flour is very dense, so it works best mixed with other flours. Buckwheat flour mixed with brown rice flour makes great gluten-free waffles. You can purchase all-purpose gluten-free flour mixes that will work well in most recipes. This often contain brown rice flour, potato starch, and xantham gum. A good cookbook can get you started on gluten-free cooking at home. Browse your local bookstore to find a cookbook that suits your taste. A few examples include:   Against the Grain by Danielle Walker 1000 Gluten-Free Recipes by Carol Fenster Betty Crocker Gluten-Free Cooking Before you attend a social gathering, it is wise to ask the host what will be available for you. At the very least, you can probably nibble on salads, vegetable plates, and corn tortilla chips. You may also want to:  Bring a gluten-free dish to share. Pack a few snacks in your bag. Eat something before you go. Most servers will have a handle on which items from the menu will be gluten-free. Oftentimes, menus will have this information labelled as well. Some gluten-free restaurant options include:  Fish tacos on corn tortillas Salad with balsamic vinaigrette Steak and steamed vegetables A side of potatoes or sweet potatoes Do an internet search to find restaurants in your area that cater specifically to a gluten-free lifestyle. You may even be able to find a gluten-free restaurant guide for your area that lists many options.
Question: What is a summary of what this article is about?
Find the gluten-free aisle at your grocery store. Shop at a health food store. Use gluten-free flour in your favorite recipes. Purchase a gluten-free cookbook. Inquire about gluten-free options before attending a party. Ask a restaurant server about gluten-free options. Scout out gluten-free restaurants or bakeries in your area.

Article: If you stay stationary in the crease, you won’t have as much time to react against a fast bowler. Upon their delivery, trigger by stepping back slightly so you can quickly position yourself for the right shot. As you step back, be sure to keep 75% of your weight on your front foot so your back foot doesn’t get stuck.  If your transfer too much weight to your back foot, it’ll take longer to make a shot with a forward step. With more weight on your front foot, you’ll be able to quickly forward or back, depending on the shot you need to make. Remember to keep your weight on the balls of your feet to quicken your footwork. If you’re facing a fast bowler, odds they’re aiming to put down the wicket. Step forward with your front leg, and make a straight shot by swinging the bat upward with the full face of the bat facing the ball. Remember to focus on making contact instead of trying to drive the ball. If the ball bounces early, step backward with your back foot and prepare to make a high defensive shot. Instead of swinging straight, swing the bat to the side to drive the ball toward a gap.  This swing is called a pull shot, and it’s used to drive the ball to the leg side.  With a fast bowler, you’re more likely to score runs by making strategic shots toward gaps instead of driving it to the boundary. While you’ll likely need to make lots of defensive shots against a fast bowler, stay ready to react to a shot that bounces at a favorable length at middle or off stump. When the opportunity for a back-foot drive arises, keep most of your weight forward, draw your front foot back, and align the bat with the ball’s trajectory. Guide the shot with your top hand, and power it by punching with your bottom hand. Follow through with the bat and your hands in a high position in line with the shot.
Question: What is a summary of what this article is about?
Work on triggering to stay in motion before the pitch. Defend the stumps if the bowler is aiming low and fast. Swing the bat to the side if the ball bounces short. Look for opportunities for back foot drives.