Problem: Article: Medical research has found that cough syrup works no better than honey. Chances are, you may prefer the taste of honey over the taste of cough syrup. If that is the case, swallow 1 tablespoon of honey up to 3 times per day to help coat your irritated throat and slow down or stop your coughing. Mix 1 teaspoon of regular, everyday salt into a glass of warm water. Make sure the salt is completely dissolved and then take a sip and gargle. Gargle for about 15 seconds and then spit the salt water out. You can continue to gargle until you've used up all the water in the glass. If you have a leftover salty taste in your mouth afterwards, just rinse with regular water. Do you know that feeling of complete relief you get when you have a nice hot shower while you have a cold, and for those few brief moments you can actually breathe? This method is similar, but adds some soothing ingredients to help alleviate your cough as well. Put boiling water in a medium-sized bowl and let it cool down for about a minute. Add 3 drops of tea tree oil and 1-2 drops of eucalyptus oil and stir. Lean you face over the bowl, set yourself in a comfortable position, and just breathe! Put a towel over your head and around the bowl to help keep the vapours close to your face. You can do this for 5-10 minutes at a time, up to 2-3 times a day. You can also add 3-6 drops of your favourite essential oil to a humidifier or a bath to help relieve congestion. For this chest paste you'll need ½ cup of cold-pressed castor oil, 1-2 cloves of garlic (crushed), 1 tablespoon of freshly grated ginger, 3-4 drops of eucalyptus oil, and ½ teaspoon of cayenne pepper. Add all the ingredients together in one bowl and mix thoroughly. Apply the finished mixture to your chest - ideally under an old t-shirt that you won't mind getting messy. Alternatively, you can just use castor oil without any other ingredients. Put the castor oil directly onto a soft cloth on your chest, and then put plastic wrap over top of the cloth. Then you can you place a heat source over the plastic wrap for 30-60 minutes. Castor oil is an anti-inflammatory, and, according to some research, an immune booster. You're sick after all, you can eat whatever you want! Eating 50-100g of dark chocolate will actually help to reduce a cough due to the ingredient theobromine. While milk chocolate also contains theobromine, it doesn't contain as high a concentration and therefore won't work as effectively as dark chocolate.
Summary: Swallow a spoonful of honey. Gargle salt water. Breathe in steaming water. Apply a castor oil chest paste. Eat dark chocolate.

In one sentence, describe what the following article is about: If the oyster is open and doesn't close when tapped on the shell, do not buy it. To test closed oysters, knock two of them against each other -- if they sound hollow, don't buy them, as they've already died. Fresh oysters should feel heavy and full with water, and dead oysters will be light and empty.  Fresh oysters should smell like a sea breeze. If they are fishy or odd smelling, don't buy them. If you need to store oysters, cover with a damp cloth in the fridge. Do not cover or seal with plastic wrap -- oysters are living creatures and cannot be suffocated! a thick, dull-pointed blade for shucking. While you can use any knife, chances are good you'll break them beyond repair if you aren't careful. A dedicated oyster knife is, by far, the most efficient way to proceed. Be sure to really get in there, scrubbing away any excess dirt and sand. When done, leave them in cold water as you shuck, keeping them cool as you work. Note that, while this cold water will drown the oysters, you are about to cook them. As long as you are shucking right before cooking, it will be fine. This allows you to drop the oysters, along with their desired liquids, into a cooled area while you work. Shucking takes some time, and you do not want your shucked oysters to go bad while you're at work on the other ones. Look lengthwise across the shell. You should see where the two halves meet, with one shell is relatively flat and the other has a rounded belly. The rounded half is the bottom of your oyster. It can be hard to find on some oysters, but some practice will make it apparent. The hinge is where the two shells meet. Position the towel so that the hinge faces your dominant (cutting) hand. You want the oyster in the towel like a hotdog in a bun. This towel will protect the hand holding the oyster down and keep things from sliding as you cut. You are not trying to drive the point into the oyster. You're just trying to get a "foothold" in the hinge, which will allow you to use the knife to pry the shell apart. It can take some time to find this sweet spot, but all oysters have them. " Again, this isn't brute force -- you're not jamming the knife into the shell so much as using it to create space between the two shells. Keep working the knife up, down, and around until you feel the oyster yield and pop. Once you've got the oyster started, push the knife slightly further in and twist 45-degrees until the wide part of the blade prying the shells open. When done, whip your knife off on the towel to remove any extra mud or dirt stuck in the hinge. Keep the belly of the oyster flat on the towel to ensure none of the liquid drips out. This cut severs the muscle keeping the oyster closed. Simply cut across, using the top shell as your guide. The oyster, tucked safely in the belly, will await with its liquids as long as you keep it steady. If, upon opening, you smell a fishy smell from the oysters, toss them out. Use your knife to pry the oyster out of the bottom shell, juices and all. Check to make sure no bits of shell flaked off into the oyster meat, then simply dump everyone into your bowl and keep shucking. If you find a tiny little crab in the oyster, just toss it out -- these little oyster crabs won't affect the final flavor or freshness of the oyster.
Summary:
Only buy fresh oysters if they are closed tight, or close immediately when touched. Purchase an oyster knife: Rinse and scrub all the closed oysters under cold water. Set up an ice bath by filling a large bowl with ice and water and nesting a smaller bowl inside of it. Find the bottom of the oyster and place it on a small towel. Using half of the towel, cover up all of the oyster but the hinge. Poke the tip of your knife into the hinge, searching for a place you can easily pry the shell apart. Twist and pry the knife to lift the shells apart, prying until they "pop. Turn the knife perpendicular to the oyster to pop it open even more. Cut along the flat top shell to completely open the oyster up. Dump the liquid and oyster in your cool bowl, toss the shell out, and repeat.