INPUT ARTICLE: Article: Some conditions that are not related to the heart (noncardiac) can cause heart palpitations. If you think you may have a condition that is causing your palpitations, it is important to talk to your doctor about what you can do to treat the condition. Noncardiac conditions that can lead to palpitations include:  Anemia. Anxiety. Beta-blocker withdrawal. Pregnancy. Hypoglycemia. Mastocytosis. Some medications. Cardiac conditions are conditions that involve your heart. Your doctor will create a prescribed plan for you to follow to treat or manage these conditions. The next step will describe some of the recommendations or requirements your doctor may prescribe for you so that you can keep your palpitations to a minimum. As mentioned above, if you have a cardiac condition that can cause palpitations, you will have to create a management plan with your doctor. This management plan may involve things like:  Avoid substances and drugs that cause palpitations, like caffeine, alcohol or cocaine. If you have tachycardia, your doctor may advise you to take rate controlling drugs like beta-blockers and calcium channel blockers. Your doctor may advise you to take anti-arrhythmic medications to control arrhythmias (irregular heartbeats) and to prevent their occurrence in future. Depending on your diagnosis, your doctor may advise you to use ‘Pill in the pocket strategy’. This means that he or she may prescribe you drugs that are supposed to be kept in your pocket always, and taken once you feel palpitations. Some arrhythmias are due to structural problems in the electrical pathways of heart (called accessory pathways). In such cases, your doctor may advise you to get these structural problems corrected by advanced medical techniques like catheter ablation.

SUMMARY: Treat noncardiac medical conditions that cause palpitations. Meet with your doctor if you are experiencing palpitations caused by cardiac conditions. Follow your doctor’s orders.

In one sentence, describe what the following article is about: Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan. In a small saucepan, whisk together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined. Alternatively, you could use your favorite prepared barbecue sauce instead of this sauce recipe. Use roughly 3/4 cup (185 ml) of prepared sauce and mix it with 1 cup (250 ml) of water. No simmering is necessary if using prepared sauce. Heat the sauce on your stove over medium-high heat until it reaches a simmer. Let cook for 5 minutes, stirring occasionally, so the flavors blend. Pre-heating the barbecue sauce separately allows the flavors of the sauce to blend more thoroughly before you add it to the beef brisket. If you do not pre-cook the sauce, you may end with a brisket that is unevenly flavored, with some tastes being stronger on one side of the meat than they are on another. Place the beef brisket on the aluminum foil and spread the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when done.  By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. Make sure the foil is wrapped around the brisket tightly so no liquid can leak out through the corners of the foil packet. The beef brisket should be roasted for roughly 1 hour per l lb (450 g) of meat. In this case, the brisket should cook for 3 to 4 hours.  Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch the brisket to make sure that liquid is not leaking out from the corners of the foil. If liquid does seep out, carefully refold the corners of the foil down using oven mitts to prevent additional liquid loss. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the beef brisket from the oven and let it rest for 30 minutes before you carve and serve it.  Slice the brisket across the grain to produce more tender slices of beef. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
Summary: Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius). Combine the sauce ingredients. Simmer the sauce for 5 minutes. Transfer the brisket and sauce to the roasting pan. Bake until tender. Let rest before serving.

Onion chives, also called common chives, are the most popular variety of the plant. Onion chives are slightly onion flavored and scented (as the name suggests), and are used in salads and as toppings for many cooking dishes for a subtle flavor enhancement. These chives grow anywhere from 8–12 inches (20.3–30.5 cm) in length, and are bright to dark green in color. They have the traditional tube-shaped stem which is hollow at the center. Sometimes called ‘Chinese chives’, garlic chives are another type of chives used in cooking. These chives smell like violets when the stem is crushed, but taste reminiscent of garlic. As a result, they are used in dishes to bring out the garlic flavor. Unlike onion chives, garlic chives have flat stems, and the flower buds can be used in cooking as well (typically in stir-frys). Garlic chives are bright to dark green in hue, and grow to be 12–18 inches (30.5–45.7 cm) in height. Although the name sounds quite grand, giant Siberian chives are actually just a slightly larger variety of onion chives. These chives have the strongest flavor, but are typically used in gardens for their size (20-30 inches in height) around the borders of a plot.  Giant Siberian chives are blue-green in color, and are tubular in shape. They have an onion-esq flavor and scent when added to cooking dishes. Although many people only think of chives as the baked potato topping, chives are actually a type of lily which produce lovely purple blooms. The flowers are about the size of a quarter and feature many rows of small, thin petals similar to a dandelion. The flowers of the chive plant entice beneficial insects to your garden, which in turn kill off the pests and unwanted bugs that might be around. Additionally, chive flowers are edible, making them a great addition to your cooking.  Cut off the flowers before they have completely opened, and add them to salads or use them as decoration on baked goods. All varieties of chives grow flowers.
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One-sentence summary -- Consider growing onion chives for cooking. Look into growing garlic chives for cooking. Consider growing giant Siberian chives. Consider growing chives for their flowers.

INPUT ARTICLE: Article: "Drawn butter" is an ambiguous term. Depending on which chef you ask, it can mean plain melted butter or "clarified" butter: pure butterfat separated from the milk solids and water. Each option has its advantages:  Plain melted butter has more flavor, making it a good dipping sauce for seafood. Read on for simple instructions and flavor ideas. Clarified butter has a more subdued flavor, which some people prefer. It also has a higher smoking point, useful for searing food. Skip ahead for the recipe.

SUMMARY:
Decide whether to make melted or clarified butter.