Article: This can be a TV, DVD player, or other auxiliary devices. Point the remote towards that device. The Mode button is one of multiple buttons at the top of the remote. Hold the appropriate Mode button for the device you want to program.  For example, if you are programming a TV, press and hold the TV button and Enter for one second, and then release. If you are programming a DVD player, press and hold the DVD button and Enter for one second, and then release. If you are programming an auxiliary device, press and hold the AUX and Enter buttons for one second, and then release. All of the Mode buttons should flash twice when you release. This indicates that you are in Programming Mode. Pause briefly between each button press. Repeat until the device you are programming turns off. Press the Power button to turn the device back on. Once you power the device back on, make sure that the Volume and Mute functions work properly. If the buttons are not working, resume pressing the SCAN\FF button until they function. The Mode that you are programming will display a single long flash to confirm that the programming was saved.
Question: What is a summary of what this article is about?
Turn on the device to want to program. Press and hold the Mode button and Enter button. Make sure the remote flashes. Press the SCAN\FF button repeatedly. Check your functions. Press Enter to save the programming.
Article: Salt isn’t, as most think, used in a dish so it will tasty salty. Instead, it has three functions: to reduce bitterness, enhance sweetness and to heighten the aromas and natural tastes of other ingredients. While not all dishes need salt, it generally enhances the overall flavor of most so they don’t taste flat.  If you have a dish that tastes flat or bitter, try adding a three-fingered pinch of salt before anything else. Taste it again. If it’s still not right, add a little more and give it another taste. That might be all it takes. If not, proceed to balancing in other ways. Salt absorbs into food as it sits. If you add too much salt, you can try increasing the sweet or sour components or by diluting the dish a bit with water.  You can also try to compensate by adjusting the side dishes. For example, don’t salt the rice or add a sweet or sour side dish.  To avoid over-concentration when reducing liquids, add salt after the liquid is reduced. The taste of sweet is a great contrast to sour and salty tastes. It can help balance dishes with ingredients having these tastes or if a dish’s flavor becomes too salty or sour. While the sweet taste in most foods comes from sugars – cane sugar (granulated, turbinado, brown, powdered, bakers, fruit, etc.) and beet sugar – it can also come from molasses, maple syrup, honey, carrots, mango and other sweet foods. So consider these as alternatives when creating your recipes.  Sweet really benefits from sour, which is why a squeeze of lemon juice over a fruit salad or cream cheese frosting on cake work so well together.  Unfortunately, because people are consuming more and more packaged foods that often have a lot of high fructose corn syrup and the like, we have become more tolerant of sweetness and require more of it to taste it. At many restaurants, bottles of vinegar are sitting on the table and lemon wedges are served on the side with a number of entrees. That’s because sour as a taste brings out the natural flavors in foods. It also balances sweetness and spiciness and enhances saltiness. It’s generally found in acidic foods like limes, lemons, oranges, sour cream, yogurt and pickled veggies. It’s also in vinegars like balsamic, sherry, red, apple cider and rice. Many other fruits are also classified as sour: raspberries, blueberries, red currants and grapes.  If a dish is too sour, add something sweet or something with fat to balance it.  Sour also helps to balance foods that are too spicy. Bitter is offensive at best and inedible at worst when used in large quantities or when not balanced. But when in harmony with other tastes, particularly sweetness, it adds depth and richness to food. It’s tarty edge also perks up the taste buds. Chocolate and coffee are naturally bitter, as are olives; greens like radicchio, arugula, dandelion and kale; hops; bitter melon; brussel sprouts; turnips; chicory; and grapefruit. Pomegranate juice is used often as well. Experiment with adding arugula, chicory and endive to your salads; thicken sauces with unsweetened chocolate; or deglaze with a bitter liqueur Campari instead of a juice or stock. The last taste discovered, umami, is described as savory or mouthwatering, though there’s not an exact translation from Japanese to English. It amplifies the flavor of a dish and is found in a variety of meats, such as beef, pork, chicken, and cured ham; vegetables, such as shitake mushrooms, truffles, Chinese cabbage, soy beans, and sweet potatoes; seafood, such as prawns, squid, tuna, mackerel, seaweed, and shellfish; and cheeses like parmesan, Gruyere, and Swiss. It’s also in green tea, tomatoes and soy sauce. Bacon also triggers the umami taste.  Aging, curing, ripeness and fermenting all enhance umami.  Going overboard is difficult to correct. The best way is typically to add more ingredients that are not umami-rich. While spicy, floral, earthy, minty, buttery, fruity and so forth aren’t technically tastes in the sense that they aren’t processed by our taste buds, they are tastes in the sense that they are notes in foods that we identify with dishes. For example, if something becomes too spicy, you can balance it with a sweet taste. Think of Mexican chocolate with its pinch of cayenne pepper.
Question: What is a summary of what this article is about?
Learn the functions of salt. Find sweet outside of sugar. Brighten up dishes with sour. Beware and be fond of bitter. Discover a fifth taste, umami. Don’t forget other “tastes” in your recipes.
Article: "¿Cómo estás?" is the most basic way to say "How are you?" This phrase is appropriate in almost any context when talking to almost any person, whether you previously knew them or not. However, there is a more formal version, used particularly in Central American countries. Note that there are two verbs in Spanish that mean "to be:" estar and ser. However, estar is used in this context because it implies a more temporary state, whereas ser is used to talk about a permanent condition or state of being. There really isn't a formal way to say "How are you?" in Spanish. However, "¿Cómo está usted?" is used, primarily in Central America, when talking to someone who is older than you or in a position of authority. It also doesn't hurt to use this phrase when talking to an adult you've never met before, as it conveys respect. If you walk up to a group of people and want to greet all of them, you might ask "¿Cómo están?" The verb is conjugated for the plural "you," so this is similar to saying "How are y'all doing?" or "How are you guys doing?" in English.  To make this question informal, ask "¿Cómo estais?" (koh-moh ehs-tah-iss) Keep in mind that in some Spanish speaking cultures, it might be considered more polite to ask this question of each person in the group individually, rather than addressing the group as a whole.
Question: What is a summary of what this article is about?
Say “¿Cómo estás?” (koh-moh ehs-tahs) in most situations. Use "¿Cómo está usted?" (koh-moh ehs-tah oos-tehd) when you need to be more polite. Ask "¿Cómo están?" (koh-moh ehs-tahn) if you're greeting multiple people.