Write an article based on this "Rinse the jellyfish in cold water and soak it for 1 hour. Dry and slice the jellyfish into thin strips. Peel and cut the potatoes into 1.5-inch (3.8-cm) chunks. Boil the chunks of potato for 12 to 15 minutes. Drain and mash the potatoes. Mix together a sweet chili dipping sauce. Combine the mashed potatoes with half of the sweet dipping sauce. Mix together the rest of the dipping sauce with the jellyfish. Divide the mashed potato mixture into disks. Top the disks with the jellyfish mixture and form them into burgers. Fry the jellyfish burgers for 2 minutes over medium heat. Flip and fry the jellyfish burgers for 2 more minutes. Serve the jellyfish burgers immediately."
article: Get out 1/4 pound (113 g) of jellyfish packed in salt and rinse it under cold running water. Transfer the jellyfish to a large bowl filled with cold water. Ensure that the jellyfish is covered with water and soak it for 1 hour. Once the jellyfish has soaked enough, it will feel flexible. Soaking the jellyfish will also remove excess salt. Place a colander in the sink and drain the jellyfish into it. Lay paper or kitchen towels on a work surface and place the jellyfish on it. Press the jellyfish with the towel to dry it as much as possible. Move the jellyfish to a cutting board and use a sharp knife to cut it into long, thin strands about 0.8 inches (2 centimeters) wide. Set the jellyfish aside. Rinse and peel 1.1 pounds (500 g) of potatoes. Place them on a cutting board and cut each potato into even sized chunks. They should be about 1.5-inch (3.8-cm) in size. Use Russet or your favorite variety of potatoes. Place the potato chunks into a large pot and pour enough water to cover the potatoes by 1 inch (2.5 cm). Turn the burner on to high and bring the water to a boil. Reduce the heat to medium so it's at a gentle boil and cook the potatoes until they're tender.  Use a pot that's at least 2-quarts (1.9 liters) in size. To test if the potatoes are tender, insert a fork or knife into a potato chunk. You should be able to easily slide it in and out if it's finished cooking. Turn off the burner and drain the potatoes into the colander in the sink. Transfer the potatoes to a large bowl and use a potato masher to mash the potatoes until they're smooth. Stir in 5 tablespoons (70 g) of butter, salt, and pepper according to your taste. Set the mashed potatoes aside. If you prefer, you can use a potato ricer or electric mixer instead of a potato masher. Measure all of the sweet chili sauce ingredients into a bowl and stir them until they're combined. You'll need:  1 tablespoon (15 ml) toasted sesame oil 3 tablespoons (9 g) finely sliced fresh spring onions 1 teaspoon (2 g) grated fresh ginger 2 large handfuls finely chopped fresh cilantro 2 teaspoons (10 ml) purchased sweet chili dipping sauce Scoop all of the mashed potatoes into a big mixing bowl and add half of the dipping sauce. Use a rubber spatula or wooden spoon to stir the mixture until it's combined. Set it aside. Pour the rest of the sweet chili dipping sauce into another mixing bowl and stir in the jellyfish slices until they're coated. Divide the mashed potato mixture into 8 evenly sized portions. Flatten each portion into a flat disk that's about 4 inches (10 cm) in diameter and 0.5 inches (1.3 cm) thick. Set them on your work surface. Divide the jellyfish mixture into 4 evenly sized portions and place them in the centers of 4 of the mashed potato disks. Top those disks with the remaining mashed potato disks so the jellyfish mixture is sandwiched in the middle. Gently press around the edges of each burger to seal in the jellyfish mixture. The burgers should be about 1 inch (2.5 cm) thick. Ensure that the jellyfish mixture isn't spread across the entire disk of mashed potato mixture or the jellyfish filling may seep out. Leave about 0.8 inches (2 centimeters) of space around the edges. Pour 1 tablespoon (15 ml) of vegetable oil into a non-stick skillet and turn the heat to medium. Once the oil is shimmering and hot, lower the 4 jellyfish burgers into the skillet. Fry them for 2 minutes without moving them. The bottom of the burgers should become golden brown. Use a spatula to flip the jellyfish burgers over. If the burgers are sticking, pour another 1 tablespoon (15 ml) of vegetable oil into the skillet. Fry the burgers until they're browned on the other side. This should take 2 minutes. The jellyfish and mashed potato are already cooked, so you just need to brown the outsides of the burger. Turn the heat off the burner and place the jellyfish burgers between buns. Serve the hot burgers with extra sweet chili dipping sauce and jellyfish salad or fries. Store the leftover jellyfish burgers in an airtight container in the refrigerator for 3 to 4 days. To reheat the burgers, place them in a skillet over medium-low heat until they're warmed throughout.

Write an article based on this "Attach the header to the king studs. Attach the top and bottom wall plates to the king studs. Attach the trimmer studs. Finish removing the half-cut bottom plate piece. Attach any cripple studs."
article:
Since you previously marked the height of the bottom of the header on the king studs, you can now line the header up with those marks and nail it to the king studs. Use at least four 12D nails on each side. Using the marks on the top and bottom wall plates where you previously placed a K for the king studs, attach the plates to the king studs. Again, use 12D nails.  Make sure that each connection is flush and perfectly perpendicular as you go. If you are building the frame for the entire wall while framing the doorway, then this is also the point where you will install the rest of the wall studs. Now that the header, king studs, and bottom wall plate are together, you can install the trimmer studs. If you have not yet cut the trimmer studs, double check your measurement by measuring from the bottom of the header board to the top of the bottom wall plate. Using 12D nails, nail the trimmer studs from the bottom of the wall plate as well as to the king studs. When nailing to the king studs, nail from the trimmer stud into the king stud, so that in the event of any protruding nails, they’re inside the wall rather than inside the doorframe. Your half cuts in the bottom wall plate should now be flush with the edge of the trimmer studs. Finish cutting away this portion of the bottom wall plate so that the space remains flush with the trimmer studs. Now that you have the rest of the doorway framed, you can attach any last cripple studs if you had a gap between your header and wall top plate.