Write an article based on this "Choose unhulled or hulled raw seeds. Wash the seeds. Heat on high until the seeds are dry. Reduce heat to medium. Let cool and store."
article: Unhulled sesame seeds have a dull, hard coat that ranges in color from off-white to black. Hulled seeds have had this removed, and are always very white, almost translucent, and shiny. You can toast either type of seed, but the unhulled seeds are crunchier and have a slightly different flavor. Seeds with hulls contain more calcium but may be more difficult to digest, unless you plan to grind them, so the nutritional value is comparable. While you can soak unhulled seeds overnight, then remove the hulls by hand, the process is labor-intensive and rarely done at home. Both varieties should be available in Asian grocery stores, and often in Western stores as well. Rinse the seeds in a fine mesh strainer under running water, until the water runs through clear. If the seeds are straight from the farm or the water gets quite dirty, you may want to stir them in a bowl of water for a couple minutes, then let it sit. Discard dust that rises to the top, and pebbles that sink to the bottom. Rinsing will not negatively affect the nutrition of the seeds. Some people even prefer to soak seeds overnight to germinate them, which may improve the digestion of certain nutrients. These germinated seeds are typically eaten raw rather than toasted, however. Transfer the rinsed seeds to a dry skillet or frying pan over high heat. Stir occasionally with a wooden spoon, but watch the seeds constantly, as they burn quickly if the heat gets too high. This step typically takes ten minutes. Once dry, the seeds will feel and sound different as you stir them, and no moisture will be left behind on the pan. Continue to stir occasionally for the next seven or eight minutes. When the seeds are fully toasted, they will turn a light brown color, glisten, and a few will start popping or jumping in the pan. Pick up a few seeds with the spoon and pinch them between your fingers. Toasted seeds can be crushed into a powder, and have a nuttier taste than raw seeds. Spread the toasted seeds on a metal baking sheet and let cool to room temperature. Store any seeds you don't use immediately in an airtight container in the refrigerator or freezer. The seeds should stay good in the fridge or freezer for over a year, but they will become less flavorful over time. Toast the seeds dry for a couple minutes to restore some flavor.

Write an article based on this "Turn on the PS3 that you want to deactivate. Scroll to the PlayStation Network icon on your Xross Media Bar (XMB). Choose the Sign in icon. Highlight “Account Management” under the Sign in menu and press X. Scroll until you see “System Activation” and press X. Choose the PS3 System listed in this menu. Choose Game or Video System Activation. Press “Deactivate System,” then press the X button. Return to either Game or Video to completely deactivate the system for both uses."
article: Press the X button to access the menu. Log in to your Sony Entertainment account. This is the account you use to buy games.   There may be more than 1 PS3, if you have activated several PS3 systems, so make sure you have the right one. Select it by pressing X.   Click on it and press “Deactivate System” again. You should be unable to access games or videos from your Sony Network account.

Write an article based on this "Reduce the oven's heat to 350°F (175°C). Whisk together the sugar, flour, cornstarch, and salt in a medium-sized saucepan, then slowly add the water. Cook the mixture over medium-high heat until it comes to a boil. Beat the egg yolks together in a bowl, then add ½ cup (120 milliliters) of the hot mixture to the yolks. Add the egg yolk mixture to the saucepan, return it to a boil, and cook until it thickens. Remove the saucepan from heat and add the butter, lemon juice, and lemon zest. Pour the mixture into the pie shell and set it aside."
article:
Keep whisking until the flour and cornstarch are dissolved. Don't turn on the stove just yet. Keep whisking it through so that it doesn't scorch. Add the mixture slowly, beating it in with a whisk. Save the egg whites to make the meringue topping. Continue whisking the mixture. It will take about 1 minute for it to thicken. Keep stirring until butter is melted. For extra flavor, add ½ teaspoon of vanilla extract. Don't store it in the fridge; you want the filling to be still warm when you spoon the meringue on top.