Problem: Write an article based on this summary: Note that this method can be dangerous if done improperly. Get a small shot glass and fill about ¾ of it with absinthe. With a match or a lighter, set fire to the shot of absinthe. Quickly place your palm over the rim of the shot glass, covering it completely and extinguishing the fire. Bring the shot glass to your nose, slowly break the suction, and breathe in the alcohol vapor produced by the flame. Sip or shoot the shot of absinthe.

Answer: Because it involves lighting the absinthe on fire and then placing your palm over the shot glass to extinguish the flame, you're quite literally toying with fire. If you are unsure about the directions or feel unsafe about the thought of performing them, please do not attempt. You're literally toying with fire. Also understand that this method involves drinking a shot of absinthe straight, without dilution. As absinthe can be an incredibly strong alcohol, this method is not recommended for light drinkers. Make sure the absinthe does not fill the shot glass completely. Also make sure that the palm of your hand fits comfortably over the whole rim of the shot glass. You will not be able to perform the backdraft trick if the rim of the glass is bigger than your palm. The flame should take immediately and burn easily because of the alcohol content of absinthe.  Note: Do not let the absinthe burn for a long time.  Bad things can happen the longer you let the absinthe burn. The shot glass gets hotter, increasing the risk of burning your hand. The flame also burns away the alcohol and herbs of the absinthe, ruining the delicate flavors.  Also, your glass can crack if you let the flame burn too long, or, if you're using a plastic cup, it can melt (and also release plastic fumes). Do this no longer than 5 seconds after setting the drink ablaze. You should feel a suction effect if you place your hand over the entire rim of the shot glass. Although you'd think it would burn to place your hand over the flame, the flame is pretty much immediately choked out since it no longer has any oxygen to serve as fuel. Counterintuitively, this process shouldn't hurt at all if you don't let the absinthe burn for very long. Lightly remove only a portion of your palm from the shot glass instead of removing your entire hand at once. Enjoy it at your leisure or down it in one fell swoop.


Problem: Write an article based on this summary: Glue the top edges of the vertical strips down to the last square. Trim the vertical strips that are sticking out over the top of the basket. Cut one 18 by 1 in (45.7 by 2.5 cm) strip of paper for the handle. Tuck the handle into the basket so that the ends touch the base. Secure the handle with glue. Use the basket with care.

Answer: Starting on the outside, peel back the vertical strips. Place a dab of glue on the exposed horizontal row, then press the strip back into place. Repeat this step for the inside of the basket.  A glue stick will work just fine. If you choose to use liquid glue, secure the paper with a paper clip until it dries. Use hot glue for felt or plastic. Your basket has vertical strips and horizontal strips. The vertical strips come from the base and sides of the basket. The horizontal strips come from the squares you made. When you first cut your paper, you made the vertical strips a little longer than necessary to allow room for weaving. As such, you may have some excess material sticking out over the top of your last row. Trim these strips down until they are flush with the last, horizontal row. If you made your basket multiple colors, then you can choose any of these colors for the handle. If your basket is all 1 color, then match the handle color to the basket. If you made a different sized basket, measure the height of your basket. Multiply it by 3, then add 2 inches (5.1 cm). Place the left end of the handle against the left side of the basket, and the right end against the right side of the basket. Make sure that both ends of the handle are on the inside of the basket, then slide them down until they hit the bottom of the basket.  If the handle is too long, cut the ends shorter. If the handle is too short, move it upwards. Use tape or clothespins to temporarily secure the handle in place. Pull away 1 side of the handle, coat it with glue, then press it back into place. Repeat the process for the other side of the handle. Alternatively, you can just weave both ends of the handle through the strips in the basket. A glue stick will work just fine here, but liquid glue will be even better. If you made a felt or plastic basket, use hot glue. Most baskets are pretty delicate to begin with, but homemade baskets are even more fragile. Unless your basket is made from plastic or foam, you should avoid getting it wet. Also, don't carry anything too heavy inside your basket.  A paper basket is great for kids' Easter baskets with plastic eggs. You can store heavier items in you basket, but you don't be able to carry your basket around; otherwise, it may break.


Problem: Write an article based on this summary: Remove the head if you don’t plan on using it. Cut through the fish’s spine to create fish steaks. Turn the fish’s spine towards you and cut above the backbone to start a filet. Peel the side of the fish up to cut a fillet out.

Answer:
Lay your fish flat on a cutting surface. Locate the fish’s gills and move your knife 1–2 in (2.5–5.1 cm) behind them. With your blade facing downwards, turn your knife slightly towards the head. Brace the fish’s body with your nondominant hand while you cut at a 15-degree angle down to the spine. Flip the fish over and repeat the cut on the opposite side.  If the head isn’t fully removed by your 2 cuts, you can grip it and twist it off to fully remove it. Some fish, like trout, are traditionally cooked with the head still attached. With the head removed, take a steak knife and rest the blade across the fish’s body so that your blade is perpendicular to the spine. Place your knife 2–3 inches (5.1–7.6 cm) from the opening at the neck and slide the knife back and forth along the same line until you’ve cut all the way through the fish’s body to create a steak.  Repeat this process leaving 2–3 inches (5.1–7.6 cm) of flesh between each cut to steak an entire fish. The difference between a steak and a filet is whether or not the bone was cut through. A steak is a cut through the bone, while a filet is cut around the bone. Put your finger on the blunt edge of your filet knife and poke your knife through the back of the fish, right above the spine. Slide your filet knife sideways through the bottom of the fish. Maneuver the knife slowly through the entire length of your catch, keeping your filet knife parallel to the spine. Keep your knife 1⁄8–1⁄2 inch (0.32–1.27 cm) above the backbone, depending on the side of your fish.   You may need to bend over a little bit to get good angle for your cut. You can place your nondominant thumb on the opening created by your initial cut to peel the skin back and make cutting easier. Use your nondominant hand to peel the flesh open so that the fish’s side is exposed at 35-45 degrees. Use small cuts to slice through any connecting tissue at the base of the fish’s side to fully remove your fillet. Peel the fillet off of the fish’s body and set it aside. Flip the fish over and repeat this process on the opposite side.  You can carve around any bones that you encounter if you’d like. Depending on the fish’s species and size, you may want to do this when you’re preparing to cook though to avoid accidentally removing any flesh. Rotate the fish as you flip it over so that you stay facing the spine. For the second fillet, start at the tail end and cut towards the head. You can peel or cut the thin layer of skin off of your filets if you’d like to, although many recipes require the skin to stay on during cooking.