INPUT ARTICLE: Article: An angle grinder is a power tool that is highly effective for breaking U-locks and most other kinds of locks. It's the most powerful and quick method of slicing though U-locks, but in order to handle it responsibly you need to take a few safety precautions. You practice and feel comfortable with your angle grinder before using it on your U-lock.   Put on work gloves to protect your hands, as well as goggles to stop any flyaway material from getting in your eyes. Don't wear any loose clothing or jewelry when you operate the angle grinder. Make sure that you are using the right sized disc for the grinder and that the grinder is able to go up to maximum speeds. If your U-lock is locked but not attached to anything, clamp it with a vice attached to a table. If the lock is fastened around a bicycle, adjust it so that when pressure is applied to it, it doesn't move but stays in relatively the same place. Hold your angle grinder using both hands at an angle of 15-30 degrees. Hold your angle grinder a few inches away from the U-lock and turn it on. Use both hands to hold the angle grinder and slowly bring the blade against one of the U-shaped sides of the U-lock. Don't be alarmed when you see sparks fly; even if they touch you they won't hurt you. Hold the blade against the side of the U-lock until it cuts through. This can take anywhere from 15 seconds to a few minutes.  Be very slow and deliberate when you use the angle grinder. Don't push or exert force with the grinder. Just hold the blade against the lock and wait as it chips away. If exert force while you cut, you will cut through the U-lock and then push angle grinder past it to cut whatever is behind the U-lock. If you are trying to take the U-lock off your bike or the handle of a door, you will need to create one more cut to be able to dislodge it. Use the same method to cut the U-lock as you did for the first cut, this time cutting through an area a few inches from the first cut. Stop when you complete the cut. After you finish using your angle grinder, turn it off. It's important as a safety precaution to turn it off immediately after you are finished using it. After you make the second cut, a section of the U-lock should have fallen away to make a gap in the lock. Take the U-lock off, store your angle grinder, and throw away the remains of your lock!

SUMMARY: Take the right safety precautions. Turn on and angle your angle grinder. Cut through the U-lock with the angle grinder. Make another cut a few inches from the first cut. Turn off the angle grinder and remove the U-lock.

In one sentence, describe what the following article is about: Kirby cucumbers are the "classic" pickling cucumber, and are recommended for sweet and crunchy pickles. Typically, for pickling a batch, you'll want at least two or three pounds of cucumbers. Rinse them thoroughly and cut them in the desired shape. You can cut them into rounds or chips, spears, or keep them whole for pickling. If you keep them whole, trim off the flower-end of the cucumber. To ensure crispy canned pickles, pack your sliced or whole cucumbers in salt and ice and keep them in the fridge for up to 24 hours before you pickle them. In a bowl, toss 3-4 tbsp of kosher salt with your cucumbers and an equal amount of ice. Cover the bowl with a wet towel or plastic wrap and keep them in the fridge while you prepare the other ingredients and supplies. If you're going to can the pickles, you'll want a 1 : 1 ratio of vinegar to water for making the "pickle juice." Depending on how many pickles you have, a quart should be enough. You can always mix up more on the fly. Regular white vinegar is fine, or you can use cider vinegar or another vinegar you prefer. To this, add 1.5 tbsp of kosher salt.  Mix in a saucepan or pot. Heat the mixture on the stove until it comes to a boil. Lower the head and keep it at a steady temperature. It needs to be at boiling temperature to pickle the cucumbers. "Pickle crisp" is a commercial pickling product used to keep pickles crispy. It's basically calcium chloride. A natural alternative to pickle crisp is to use grape leaves in the jars, which was the traditional way to keep the pickles from softening. How you want to spice your pickles is up to you, but a typical "pickling spice" mixture includes black peppercorns, dill seeds, smashed or sliced garlic cloves, and red pepper flakes if you like some kick. You can either throw the dried spices into the pickling solution, or you can stuff the spice mix into the jars after you've prepared them and before you've inserted the pickles. Either is an effective way of spicing the pickles, but packing an amount in each jar will ensure an even amount of spice in each jar.
Summary: Get some cucumbers. Wash and process the cucumbers. Brine the cucumbers. Mix up your pickling solution. Prepare your pickling spices.

INPUT ARTICLE: Article: If you're using canned chickpeas, open the cans, drain the chickpeas and then rinse them well in a colander. Rinsing the chickpeas will wash away the flavor of the canning water, freshening up and improving the taste of your final dish. If you're cooking dry chickpeas, soak the chickpeas overnight to soften them. After soaking, drain the water, cover with fresh water and cook the chickpeas at a simmer until they're soft. Drain the water and rinse the chickpeas - now they're ready to use. Use paper towels to dry the chickpeas thoroughly to get them ready to cook. This will ensure the chickpeas get nice and crunchy when you roast them, rather than staying soft. Place the chickpeas in a bowl with the oil, turmeric, cumin and smoked paprika. (If you're using coconut oil, melt it first). Use a spoon to toss the ingredients together until the chickpeas are completely coated in spices. Make sure they're all in one single layer, so they cook evenly. After 15 minutes, stir the chickpeas so they cook on all sides. Check to make sure they're not getting too brown; if they are, reduce the heat to 325 °F (163 °C). When they're brown and crunchy, remove them from the oven and pour them into a bowl. Season them with salt and pepper to taste. This delicious snack is now ready to serve. Roasted chickpeas taste great warm or cooled.

SUMMARY:
Preheat the oven to 375 °F (191 °C). Cover a medium-sized baking tray with foil. Rinse the chickpeas. Dry the chickpeas. Coat the beans in oil and spices. Spread the beans on the baking tray. Roast the chickpeas for 30 minutes. Season the chickpeas with salt and pepper.