INPUT ARTICLE: Article: A freshly opened canned beverage will provide the most carbonation. To burp loudly you will want to drink the beverage as fast as possible. Choose something that you like, so you’ll want to drink fast. Be careful that it’s not too sweet, or it may upset your stomach.  Pick a drink that is cold but not so cold that it hurts to drink quickly. Avoid drinks that have gone flat and have been open for a long time. The more carbonation you are able to take in, the larger the burp you can release will be. Take large back to back gulps of the drink, and try to finish it in one attempt.  You don’t need to take large mouthfuls, smaller sips will introduce more air as you swallow. Resist the urge to let out small burps as you drink. Make sure that all of the beverage is at the bottom of your stomach and the gas bubbles have had a chance to rise. Make a straight pathway from your stomach to your mouth by extending your shoulders upward and stretching your back. You want to allow the gas travel as smoothly as possible from your stomach out in order to produce the loudest burp. Let the accumulated gas go all at once. The sound of your burp will reflect the amount of air you are releasing from your stomach.  Open your mouth. Squeeze your stomach muscles similar to the feeling of vomiting. Let the air escape your stomach. Amplify your burp by pushing more air out faster. Use your abdominal and stomach muscles to squeeze your stomach to push out a larger volume of air.

SUMMARY: Choose a carbonated beverage. Drink the beverage as fast as you can. Wait for 3 seconds to let the drink settle. Stand up or sit up straight. Release the burp. Squeeze your abdominal muscles as you burp.

In one sentence, describe what the following article is about: This is the location at which your photos from Lightroom will be placed. You can define a subfolder under the main directory for better organization. You can also set here what the program will do when it encounters existing files in the destination folder bearing the same filenames. Define how your output files would be named. You can leave this option empty and have the photos use their existing filenames, or you can opt to define their naming convention through the use of their current filenames, sequences and timestamps, metadata, and a custom text. Select what file type or format you’d want your edited photos to be in. You can also define, between 0 and 100, what the image quality would be and the maximum file size of a file. You can resize your image by ticking on the "Resize to Fit" checkbox and selecting from the dropdown box what measurements to use.  You can resize using Width and Height, Dimensions, Long Edge, Short Edge, or Megapixels. You can also choose not to enlarge your photos by ticking the Don’t Enlarge checkbox to reduce quality degradation caused by enlargement. You can define how much sharpening would be applied to your photos. Choose to sharpen for Screen, Matte Paper, or Glossy Paper or leave this blank (unchecked) if you don’t need any sharpening. If you would want to automatically embed a watermark on all of your photos, you can easily do that during export from Lightroom. Tick the Watermark checkbox and define what watermark should be used for all of them. This is useful when you want to put your name, copyright information, or your logo on your photos. If you just want to use or keep your edited photos as they are after Lightroom, opt for ‘Do nothing’ in the "After Export" dropdown box. If you want to use these photos in another application, you can select this option by choosing Open in Other Application and defining the program to be launched after the export process.
Summary: Set an export location. Set your file naming parameters. Set the file format/extension. Resize your images. Sharpen your images. Put a watermark on your images. Post-process your images. Finished.

Make sure the fish is completely washed on all sides.
++++++++++
One-sentence summary -- Rinse the salmon in cold running water.

INPUT ARTICLE: Article: hoose the right beer. Gone are the days when you thought beer only came out of a keg and into a red plastic cup. There are an infinite amount of varieties out there, meaning there's a beer out there that matches your ideal taste. Here's a brief and not-at-all comprehensive rundown (that would take ages):   Ales. These ferment quickly and are generally a bit sweeter, fuller-bodied, and have a fruity flavor. Indian Pale Ales (IPAs) have more hops and are generally bitter. This category includes pale ales, wheat beers, bitters, porters, stouts, barley wines, brown ales and tripels. Watch out for tripels – they've been fermented several times and can knock you off your feet.  Lagers. These ferment slowly and tend to have a "crisper" flavor than ales and are, in general, less "hoppy." Think of  Heineken, Bud Light, Natural Light, Harp, Corona, Miller Genuine Draft – these are all light lagers. This category also includes pilsners, Vienna lagers, bocks and marzens.  Stouts. These really fall under the "ale" umbrella, but they are their own beast. A stout is dark and often creamy, with tastes of chocolate and coffee undertones. There's also oatmeal and oyster stouts, too. For these, think Guinness, Beamish, and Samuel Smith Oatmeal Stouts.  Bitters. These are English ales that have a deep bronze look and a well-hopped flavor (in other words, bitter). In general, they have greater depth than IPAs. It's hard to qualify their taste beyond that as there are several categories: session or ordinary bitter, best or regular bitter and premium or strong bitter (often called Extra Special Bitters (ESB)).  Wheat Beer (or Hefeweizen). This is an ale with a light yet hazy appearance. It often has a slight banana or clove flavor. Sometimes it's spicy or apple-y, too. It's not bitter and it's often served with a wedge of lemon. Just like red wines and white wines (and hard liquors) need to be treated differently and put it in different glasses, the same goes for different varieties of beer. Here's a few things to consider:   Mugs – good for IPAs, red, black, brown, and blonde American Ales, Pilsner, English Stouts, smoked beer, witbier, American and English Porters  Pint glasses – good for American Ales, IPAs, Pale Ales, English Bitter and mild English Ales, cream ales, dark Lager and Stouts.  Goblets: Belgian IPAs and strong, dark ales, quadruples and tripels  Pilsner glasses: Vienna and Japanese lagers, Euro dark and strong lagers, American malt liquors, pale and red lagers, doppelbocks  Weizen glasses: Dark and pale wheat ales, and all "weizens" Beer pairs just as well – if not better – with food like wine. And in general, it's the same idea: lighter foods like salads and fish go with lighter beers. Heavier foods and meatier meats go with darker beers. You should also pair "regional" beers with food of that region. Apart from that, here are a few things to remember:  Does your beer have a caramel, cocoa or coffee flavor? Pair it with a smokey flavor, like with char-grilled foods. Is your beer hoppy? This can provide an herbal contract to fattier foods, like salmon, pizza, and fried foods. Is your beer sweet and fruity? Think appetizer plates, like grapes, cheeses, and bruschetta.

SUMMARY:
. Choose the right glass for the right beer. Choose the right beer to complement your meal.