Many sake varieties are served warm. Instead of warming the sake directly, it's best to heat the ceramic container holding the sake in hot water. Fill a kettle with water and bring it to a boil. Alternatively, you can fill a saucepan with water and bring it to a boil over medium heat. Some sake varieties are actually served chilled rather than warmed. These varieties, which include ginjo, daiginjo, junmai, and namazake, should be served between 40 °F (4 °C) and 50 °F (10 °C). Serve these directly from the refrigerator.
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One-sentence summary -- Boil the water.

Q: If you have longer hair, use a hair tie to tie back your hair in either a ponytail or a bun. Make sure that your hair is secured tightly, because it may shift when putting on the swim cap. Have a friend turn the swim cap inside out and fill it up with water. You can scoop up water from the pool, or fill it up from any other kind of water source. Your friend should be holding the cap on the sides, with the water inside the cap. Sit down on the ground and have your friend stand over you, holding the swim cap directly above your head. Your friend can hold the swim cap near her face or even higher, to give the drop added height. Have your friend let go of the swim cap evenly, so it falls squarely on your head.  The velocity from the drop will cause the cap to fall on your head (because of the weight of the water) and the cap consequently will fold over onto your head. Be aware that this method doesn't always work on the first try, and the results can be rather inconsistent. More often than not, adjustments are necessary. Make any needed adjustments to the swim cap. Reposition the cap on your head, tuck in any stray hairs, and position the cap around your ears.
A: Tie back your hair. Fill the cap up with water. Drop the swim cap. Adjust the swim cap.

Article: The term gourami refers to an entire family of fish, including over 90 species. While many of the gourami species and varieties popular among aquarium hobbyists can be bred in the same conditions, this does not apply to every species. Ask an experienced fish breeder or biologist to examine your gouramis if you do not remember the name they were sold under.  This guide is accurate for dwarf gouramis, pearl gouramis, kissing gouramis, blue (three spot) gouramis, and honey gouramis. Note that kissing gouramis may be more difficult to breed than the others, and require a larger tank. True gouramis and chocolate gouramis are especially difficult to care for and breed, and the process is not covered in this article. The chocolate gourami, and some other species, care for the eggs in a parent's mouth.  If your gouramis do not belong to the species listed above, or if you are not certain of the species, you may still use this guide, but you may have a lower success rate or encounter unexpected difficulties. Animal food such as blood worms, mosquito larvae, and adult brine shrimp provide adult fish with the nutrients necessary for breeding. You can purchase this in live or frozen form from an aquarium store. Supplement the dry food diet with this food several times a week. Gathering this type of food on your own increases the risk of passing on diseases to your fish, and is not recommended without the advice of a local expert. Adult, female gouramis may swell or change color on their underside, as they produce eggs within their bodies. Male gouramis may become more brightly colored if their diet improves, an indicator of good health and suitability for breeding. Try to find one male and one female that display these characteristics, and have no visible defects. It may be easier to notice the change in size looking down from above. If the females have noticeably changed shape as they laid eggs, or became "gravid," you may already know which gouramis are female and which are male. Some are relatively easy to identify at any point due to coloration differences. If these methods of identification are not sufficient, try the following methods:  In some gourami species, females have a more rounded dorsal and anal fin (along the spine and near the anus), while the males have a more pointed one. Kissing gourami are difficult to identify by appearance. However, if two of the gourami are "kissing," they likely belong to the same sex, and are fighting for dominance. If all your fish seem "swollen," try withholding their food for three or four days. Overweight males may slim down during this time, while egg bearing females probably will not.
Question: What is a summary of what this article is about?
Identify your gourami species (recommended). Feed the gouramis live or frozen food. Watch the fish change size and color. Identify the sex of the adult fish.

Problem: Article: Allow the marzipan to dry overnight. This makes a good surface to paint on, one that is not too moist. Choose a dry, cool place - do not refrigerate. Choose your food coloring medium based on the strength of hue you want to achieve.  Liquid food coloring is water-based and produces lighter colors than paste.  Paste has the strongest color.  For a subtle, more delicate color, use powdered coloring. Wear disposable food preparation gloves and an apron or smock.
Summary: Let the marzipan sit. Select your type of coloring. Protect your hands and clothes from the paint.

INPUT ARTICLE: Article: The mixture will be too runny to use at first. In order to get a gooey texture, chill your mixture in the fridge. While it only takes two to three hours for the mixture to thicken, it's best to leave it in overnight. This gives the xanthan gum time to dissolve completely.

SUMMARY: Chill your concoction overnight.

Article: First, finely slice two chipotle peppers, if not already sliced, into thin strips. Place that in a small mixing bowl. Then add 1 tablespoon of vegetable oil, 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, ½ teaspoon of dried oregano, and ½ teaspoon of black pepper. Stir until they are evenly mixed.  For extra spice, be generous with the amount of adobo sauce you include from the chipotle peppers’ can. To reduce spice, pat the peppers with paper towels to remove as much sauce as possible. Put 4 chicken thighs or 3 chicken breasts (boneless and skinless) into a large sealable freezer bag. Then pour in the marinade. Seal the bag shut. Hold it by two corners and flip the bag over and over to soak the chicken. Then put the bag in the refrigerator and leave for one hour so the marinade soaks into the meat. Set your indoor or outdoor grill to medium-high heat (roughly 400 degrees Fahrenheit or 204 Celsius). Once it reaches the desired temperature, set your chicken on the grill. Cook each side for five to six minutes. The Food and Drug Administration advises cooking chicken to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) before consuming. Use a meat thermometer to verify each piece is safe to eat. Once the chicken has cooked, remove it from heat. Let it sit for about ten minutes so it can be safely handled without burning yourself. Once it’s cool enough to touch, cut each piece into bite-sized portions.
Question: What is a summary of what this article is about?
Make your marinade. Marinate your chicken. Grill your chicken. Cool and chop your meat.