Write an article based on this "Do not shuck or wash your oysters. Pour ice into a small bowl or other open-top container. Place your oysters on top of the ice bed deep side down. Dampen a towel with cold water and place it on top of the oysters. Place your container in a refrigerator. Keep your oysters in the fridge for up to 2 days. Shuck"
article: Oysters taste best when you shuck them immediately before eating them. In addition, keeping oysters in their shells makes them easier to store and reduces the chance that they’ll go bad.  If your oysters came pre-shucked in a plastic container, store them in the freezer until you’re ready to use them. Leave the grit and dirt on the oysters. This will keep them moist and will help to insulate the meat. Grab a bowl, small cooler, or similar container that you can place inside your fridge. Make sure this container has an open top or removable lid. Then, pour a layer of ice into the bottom of the container.  Do not keep your oysters in a sealed or closed-top container. Doing so will suffocate them. You may need to change your ice during the refrigeration process, so do not pour any into the container if you won’t be able to check your oysters regularly. Just like seafood merchants, you’ll be storing your oysters on ice to keep them as chilled and fresh as possible. Make sure to turn each of your oysters so that the deeper side faces down, a technique that will help them better retain their juices. Dip a thin, clean kitchen towel in cold water and ring out the excess liquid. Then, gently lay the towel on top of the oysters. This will keep the oysters from drying out while preventing fresh water poisoning.  If you’d prefer, you can cover the oysters with damp paper towels or newspaper instead. Oysters are salt water creatures, so submerging them in fresh water will essentially poison them and lead to their death. If possible, set your refrigerator to a temperature between 35 and 40 °F (2 and 4 °C). Make sure to store your oysters above any raw meat so the juices don’t drip down onto your shellfish. If possible, check on your oysters at least once a day while they’re in the fridge. If the towel dries out, dampen it again. If the ice in your container melts, pour it out and replace it with new ice. For safety, remove and consume your oysters within about 2 days of initially storing them. Though some oysters may last for a week or longer, eating them that late puts you at greater risk of food poisoning and other unwanted ailments.  If your oysters came with an expiration date, use that as your guide for maximum storage time. Freeze your oysters if you need to store them for more than 2 days. the oysters when you’re ready to eat them. Once you finish storing the oysters, run them under cool water and open their shells. Then, run a knife under the flat side of the oyster and pop the shell off. Before eating, carefully separate the oyster from the rest of the shell using a knife. Before eating an oyster, inspect it to make sure it is still good. If the shell appears to be damaged, if the oyster smells foul, or if the meat is a cloudy shade of grey, brown, black, or pink, throw the oyster away.

Write an article based on this "Consider adding variations to your omelette. Use different types of cheese. Limit your ingredients. Add some color to your omelette with tomatoes and spring onion. Make a ham and cheese omelette. Add sliced mushrooms to the omelette."
article:
A cheese omelette can be made using different types of cheese. It can also be enhanced with additional ingredients, such as mushrooms, herbs, and ham. What ever ingredients you add to the omelette will need to be already cooked, with the exception of herbs and cheese. This section will give you some recipe variations and ideas. You can experiment using different types of cheese in your omelette, such as Feta cheese and Parmesan cheese. Keep in mind, however, that different types of cheese pair better with different types of ingredients. Here are some examples:  Feta cheese pairs best with tomatoes, spinach, and broccoli. Parmesan cheese works best with ham, onions, and mushrooms. Cheddar cheese works well with almost anything, but especially bacon, ham, and tomatoes. When choosing your ingredients, try not to add too many; this may cause the omelette to fall apart when you try to fold it or move it to a plate. Instead, consider limiting yourself to two or three extra ingredients (excluding the eggs and seasoning). Dice 1 tomato and mix it with ½ tablespoon of olive oil, 1 tablespoon of Cheddar cheese, 3 chopped basil leaves, and 1 chopped spring onion. Grease your skillet with ½ tablespoon of olive oil, and fry your omelette as usual. Once it begins to set, add the tomato and cheese mixture on top, and fold it over. Let the omelette cook for 30 more seconds before removing it from the heat and serving it. Cook your omelette as usual, but add a slice of finely-chopped ham to the cheese mixture. After you fold the omelette in half, but before your serve it, garnish it with a sprinkle of chopped up ham. Heat a handful of sliced mushrooms in 1 tablespoon of olive oil for 2 to 3 minutes, or until the mushrooms are golden-brown. Scoop the mushrooms from the pan and mix then with ¼ cup (25 grams) of grated Cheddar cheese and chopped parsley. Cook your omelette as normal, and add sprinkle the cheese-parsley-mushroom mixture. down the middle before folding it in half and serving it.