Q: If you’re just starting out with fly tying, you can get a cheap vise online or at your local fishing supply store. Once you have your vise, steady the base of the vise on a flat surface. Loosen the jaws on the vise using the handle so they’re far enough apart for a fish hook to fit between them. Then, place the bottom corner of the hook in between the jaws. The long part of the hook should be on top, with the short part of the hook on the bottom.Tighten the jaws to hold the fish hook in place. Clip the spool of thread into the bobbin holder by inserting the holder’s two prongs into the ends of the spool. Then, take the end of the thread and push it up through the tube at the end of the bobbin holder. Pull the thread up through the tube using your fingers. Hold the end of the thread in one hand and the bobbin holder in your other. Place the thread on top of the long part of the fish hook, toward the end of the hook. Continue to hold the end of the thread with your fingers and bring the bobbin holder under and around the fish hook to wrap the thread around it. Repeat 5-6 times in the same spot on the hook. Hold the end of the thread up at a 45-degree angle from the hook. Bring the bobbin holder under and around the long end of the fish hook. When you get to the top of the fish hook, lay the thread down over the piece of thread you’re holding at an angle with your fingers, maintaining your grip and the angle of the thread. Continue wrapping down the long end of the hook until you reach the hook’s curve. Place the scissors right against the long end of the fish hook and cut off the end of the thread. You should be cutting off the end of the thread that you were holding at a 45-degree angle before. Discard the piece of thread.
A: Attach a fish hook to a fly-tying vise. Load a ceramic bobbin holder with a spool of thread. Wrap the thread around the long end of the fish hook using the bobbin holder. Make a base of thread all the way down the long end of the fish hook. Cut off the end of the thread with scissors.

Q: This cut will be brown and warm only on the outside, and the inside will be bright red. The center of a blue rare steak is 50–75 °F (10–24 °C). This option gives you a piece of meat that feels squishier than more well-done cuts. This is a less common preferred temperature, and if you are new to eating and ordering steak, try more well-done pieces first before progressing to blue rare. Rare steaks are cooked to about 86–100 °F (30–38 °C) and have a center that is about 75% red. Choose this cook if you don’t mind a slightly bloody cut with juices that will run over the rest of your plate. The porterhouse and the rib eye are the cuts that are most often ordered rare. This is the most common and popular cook and is what is recommended by chefs. The internal temperature for medium rare is 135–145 °F (57–63 °C). Choose this option for a firm, well-browned exterior and an inside that is 50% red. Tip: when you cut into a steak to check the doneness, cut straight through the middle. The outsides will always be a little more done, but the interior is where you will see the degree of red that you ordered. This gives your steak a good char and it will be a rich brown color. The very center of a medium cooked steak will be spongy and slightly red, but the rest of the steak will be firm to the touch. About 25% of the steak will be red for a medium cook. This steak will be stiff and deeply charred. The risk with getting a medium well cook is that the steak might dry out or get chewy in texture. The very center of the steak may have a small, thin line of pink, but the rest of the meat will be colorless. Steaks that hold up with a medium well cook are the ribeye, the T-bone, or any other cut that is highly marbled. The fat content helps keep the meat tender and flavorful. If you’re at a good steakhouse, they should be able to accommodate this order without burning your steak. A well done steak will be highly browned on the outside and will have zero pink in the middle. A thinner cut, like the strip steak, is less likely to burn and dry out since it doesn’t take long to cook.
A: Opt for a “blue rare” cook if you like the texture of barely cooked meat. Ask for a “rare” steak for a slight sear and a mostly red interior. Order “medium rare” for a thick, brown crust and juicy red center. Choose a “medium” cook if you like very little color in your meat. Get your steak cooked “medium well” if you don’t want any color. Pick “well done” for a steak that is fully cooked through.

Q: When you are wrapping a cylinder-shaped gift, you can easily measure out the amount of paper using the gift as a guide. Place the gift on the wrapping paper and make sure that the paper can go all the way around the cylinder. Cut the paper so that there is about a ½ inch of overlap. For the ends of the gift, pull up the paper on either side. The paper should be able to reach the center of the gift on both sides.  It is always a good idea to give yourself a little bit of extra paper. Use a durable wrapping paper that does not tear easily. Once the paper has been cut, place the gift in the center of the paper with the good side of the wrapping paper facing downwards. Make a tiny ¼ inch fold on one of edges of the long side of paper. Place a strip of double-sided tape along this fold. Then wrap the paper around the cylinder and seal with the tape. Check to make sure the gift is in the center of the wrapping paper and adjust accordingly by sliding it into the middle. Begin with one end of the gift. Take the seam of the wrapping paper and fold it into the center. Hold down the piece with one finger and then with your other hand grab the edge of the paper and pull it into the centre. This should begin to fold the paper like a fan with pleats. As you move around the cylinder you can use your finger to crease the pleats. Continue this process all the way around the gift. Once finished complete the same process on the other end of the gift. After you have created the fan fold at both ends of the gift you can remove any excess paper by cutting it off and taping the end down using double-sided tape. Alternatively, you could cut a small circle of wrapping paper, either using the same paper or a complimentary color, and tape it at the centre of the end to cover up any blemishes. Stand the cylinder-shaped gift upright and place it on the centre of a long piece of ribbon. Pull the ribbon up the side of the gift and tie a knot in the center at the top of the gift. Cut the ribbon so that there are two long tails of ribbon on either side. Then add a bow to the center of the gift on top of the ribbon knot.  If desired, you can curl the ribbon and let it hang down the sides of the gift. Alternatively, could put a bow on the top of the gift without adding a ribbon for a simpler look. Choose a bow and ribbon that complement the color of the wrapping paper. For example, if you are using a red paper with gold stars, you may want to use a gold ribbon and a gold bow.
A:
Measure and cut the paper. Wrap the paper around the cylinder. Use your finger to create pleats. Remove or hide any blemishes. Finish with a bow and/or ribbon.