INPUT ARTICLE: Article: Don’t forget to upgrade your weapon and vehicle. Having dependable weapons and get away vehicles is a sure way to make your RP grinding faster. However, spend your money wisely. Don’t just waste your money on clothes or other stuff that just affects aesthetics.

SUMMARY: Get a sweet ride.


INPUT ARTICLE: Article: Do this once you have found a book. You will be redirected to a new page that contains specific information about your book, like the book's status and where it is located. To access this information, you may need to input an ID and password if you are at a private library, like a university library. If you are a student of the university or member of the library, then input your information. If you are at a public library, then you may not need to input an ID and password. If you do, then ask the librarian for this information. These are the three most important pieces of information that you need to write down. This information tells you where the book is located in the library and if it is available.  For example, write down, location: Anderson Library Stacks, call number: QA 600.K57 2009, and status: available/unavailable. If your book is located in the “stacks," then it is a circulating book that can be checked out for a certain period of time like four weeks. If your book is in the “reserves,” a reference book, or in the “special collections,” then it can be checked out, however, it cannot be taken outside of the library. Do this if your book is available (not checked out or missing). Identify the first two letters of the call number. Then find them on the guide. The guide will tell you which wing of the library the book is in and on what floor.  For example, a book starting with QA may be in the blue wing on the fourth floor. Look for call number guides around the computers, or at the library's main desk. Do this if you are unsure where the blue wing is, for example. You can find maps at the main desk of the library. The map will outline how to get to the different wings of the library, using the main desk as the reference point. Alternatively, you can ask a staff member to direct you to the wing.

SUMMARY: Click on the book's title. Write down the book's location, call number and status. Use the call number guide. Look at the library's map.


INPUT ARTICLE: Article: The concept: you will put the beers inside a clay pot, insulated by a layer of sand and a larger clay pot. Cover the top of the pot with a cold, wet towel. As the water evaporates, it cools the inside of the container. After an hour or two, you can put the beers inside and let them cool! You can use this method even on very hot days – you may be able to cool the inside of the pot to more than 40 degrees below the outside temperature. In a pinch, you can use smaller-scale evaporative cooling. Soak a towel, newspaper, or toilet paper with cold water, then wrap the beer inside. As the water evaporates, the beer should slowly cool. One should be large enough to hold 2-5 beers at once; the other should be large enough to hold the first pot with at least a half-inch of clearance on each side.Plug the bottom of each pot with clay, putty, cork – anything that will help retain the sand. If you must use plastic pots (or another material), then you may. Bear in mind that clay is a better insulator, so a "clay pot fridge" will be more effective.

SUMMARY: Try chilling your beers with evaporative cooling. Find two clay pots.


INPUT ARTICLE: Article: Raw beef is notoriously difficult to cut. However, you can alleviate some of the strain by placing the beef in the freezer. Partially freezing beef firms up the meat, making it easier to work with. Put your meat in the freezer for 30 minutes to an hour. The extra time you put into preparing it will make the cutting process that much easier for you. One thing about cutting beef while raw is that you're able to cut off potentially unwanted parts (like muscle and fat) without their flavour sinking into the rest of the cut during the cooking process. Slide your knife under the surface fat and take it off in a smooth motion. Take care not to go too deep with your cuts. Getting too aggressive with your fat trimming will result in the loss of good meat.  Membrane is a fine film over parts of some cuts, and can be peeled off with your hands.  Consider leaving some of the fat on your cut. Even if you want to keep your beef lean, a bit of fat will keep your cut of beef juicy. If you haven't yet cooked your beef, it's all the more important that you make your cuts consistent. If you're cutting pieces of different sizes, they'll cook at different rates. This will run the risk of undercooking (or overcooking!) parts of your beef. It helps to mark your cuts beforehand. Because consistent size is so important with pre-cooked cutting, you should get the measurements done before you set a knife to your beef. Setting your beef on a cutting board, cut down in a smooth, downward motion, much as you would with cutting cooked beef. Although raw beef is generally harder to cut, pre-freezing it partially helps ease some of the difficulty. If you plan on cutting the beef before cooking it, only cut it if you're planning on cooking immediately after. Slicing in advance will increase oxidation and make the meat taste off. Raw beef carries lots of bacteria with it. Whenever you're handling raw meat, it is strongly recommended you wash your hands thoroughly afterwards. Lather your hands with anti-bacterial soap under hot water for at least 30 seconds. Dry your hands off with a towel afterwards.

SUMMARY:
Partially freeze your beef. Trim off the fat. Take extra care to make your cuts consistent. Cut in slow, smooth strokes. Cook your beef as soon as possible. Wash your hands vigorously after cutting.