Problem: Article: To properly blacken fish, the fillets need to be thin enough to cook quickly without burning. Cut your meat so that the fillets are no larger than 4 by 6 in (10 by 15 cm). They should not be thicker than 1⁄2 in (1.3 cm).  For thicker cuts of fish, slice it laterally to make 2 thinner slices. Keep your fish refrigerated until you are ready to cook it. Whether you are using a gas grill or a charcoal grill, you must make sure your pan is hot before adding the fish. Placing a cast iron skillet directly on the rack of the grill works best. After your grill is heated, it should only take around 5 minutes for the skillet to become hot.  Only use skillets that can withstand high temperatures and direct heat. You can also heat a cast iron skillet on the stove on high heat for 10 minutes. However, cooking blackened fish in a cast iron skillet is not recommended indoors due to the amount of smoke the blackening method produces. After your fish is covered in butter, rub your spices around the exterior of the fish. You can add as much or as little spice as you want. Spices should be added immediately before you cook your fish. Put the fish directly in the hot pan after seasoning. Place a piece of fish in the middle of the hot cast iron skillet and immediately spoon the melted butter on top. Use caution as the butter hitting the hot pan can make it flare up or smoke. Blackened fish makes a great meal all on its own, or atop a salad. The fish should be served immediately. Store any leftover fish in the refrigerator, in an airtight container for up to 3 days.  Store any leftovers as soon as possible. If they are left at room temperature for more than 2 hours, throw them away. If you cannot get to your leftovers in 2-3 days, freeze them in a container or airtight bag for up to a month.  You can try adding different dressings to enhance the Cajun style seasonings, like a strawberry kiwi salsa.
Summary: Cut the meat into fillets that are 4 by 6 in (10 by 15 cm). Turn the grill on high and heat a cast iron skillet on the grill. Sprinkle both sides of the meat with blackening spices. Put a piece of fish on the skillet and spoon 1 US tbsp (15 mL) of butter on it. Serve your fish immediately.

Problem: Article: Paint thinners can emit toxic fumes and cause chemical burns if it gets on your skin. Wear protective rubber gloves and a face mask to avoid exposing yourself to the chemicals. Work in a well-ventilated area so the fumes don’t build up in the room.  Open a window or turn on a fan to increase air circulation in the room. Consider cleaning the brushes outside to reduce the risk of exposure. Shake off the excess water from the brush then use a paper towel or a clean rag to dab the bristles dry. The brush doesn’t need to be completely dry, but it shouldn’t be sopping wet.  Storing a waterlogged brush can cause the bristles to crack. Dab the bristles gently. Don’t bend or warp them when you dry them.
Summary: Put on protective equipment and work in a well-ventilated area. Dry off the brush with paper towels or a rag.

Problem: Article: Twist off the cap to the vodka and place it on the lengthwise side of the watermelon (the oval shape of the watermelon should be horizontal). Position the vodka cap in the center of the watermelon. Use a serrated knife to “trace” around the edges of the vodka cap, creating a circle. Stay as close to the actual cap size as possible, because you will eventually place your vodka bottle inside the hole that you’ve carved, and you want the fit to be snug so there are no leaks. Take the vodka cap off the watermelon, and use the knife to cut and follow the traced circle you just made. Place the knife point down on the edge of the circle and insert the knife about halfway. Cut out this piece as if you were carving a pumpkin.Continue cutting around the traced circle until the entire circle is carved around. Use the knife to pry at the plug by inserting the knife at the cut edges, and bringing the knife down, underneath the plug, to create a 45-degree angle.  This will create a wedge that can pop the watermelon plug out of the carved hole. Refrigerate the watermelon plug in a re-sealable plastic bag so that you can reinsert it later. Save the vodka bottle cap to seal the vodka later. Scoop out enough watermelon flesh with a spoon or melon scooper to create a hole deep enough that the vodka bottle neck can fit fully into the watermelon. Be careful of watermelon juice and pulp splashing. This can make your workspace wet and sticky. Stand the watermelon upright so it’s length is perpendicular to the surface space you are working on. Carefully tilt the watermelon on its side to meet the opened vodka bottle, and insert the bottle into the hole in the watermelon. The entire bottle neck should be able to fit in the watermelon hole.  If you have a friend nearby, they can hold the watermelon up and in the air a little bit and guide it to meet you, holding the opened vodka bottle. Your vodka bottle will be at about a 90 degree angle to you, and parallel to your work space when you insert the bottle. Rotate the watermelon until it is back on a resting position on your work space, with the vodka bottle now upright and centered. Leave the watermelon to absorb the vodka for at least 12 hours.The vodka should absorb about half, to the whole bottle of vodka. Remove the bottle of vodka once the watermelon has absorbed all the alcohol. Insert the watermelon plug back into the hole and place in the refrigerator (with the vodka hole facing upward), if you are not planning on cutting and serving the water immediately. If you are planning on using the watermelon immediately, cut up the watermelon, and serve. You can cut the watermelon into wedges, or peel it and cut it into cubes.
Summary: Trace a hole in the watermelon. Cut out the watermelon plug. Remove the watermelon plug. Create space for the vodka bottle to fit inside the watermelon. Insert the vodka bottle neck into the watermelon. Let the watermelon absorb the vodka. Serve the vodka infused watermelon.

Problem: Article: Empty an entire 750 ml bottle of Everclear, an entire 750 ml bottle of coconut rum, and half of a 750 ml bottle of vodka into a large container, such as a 5 gallon ((19 l) cooler. Mix the alcohols together with a long-handled spoon. Once the alcohols are combined, add 16 ounces (473 ml) of pineapple juice and 1 gallon (3.8 l) of fruit punch. Next, mix some orange and pineapple slices, and give the entire mixture a good stir to ensure that all of the ingredients are fully blended.  You can substitute any juice that you like for the pineapple juice. Orange, grapefruit, and cranberry all work well. You can mix whatever type of sliced fruit you like into the punch. For the best flavor, match the slices to the juice, though. When all of the ingredients are combined, fill your glasses with ice. Use a ladle to pour the punch over the ice, and serve to your guests. If you find that the punch is too strong, you can mix in a fruity soda, such as lemon lime, to dilute it.
Summary:
Pour all of the alcohol into a large container. Stir in the juice, fruit punch, and fruit slices. Serve the punch over ice.