In one sentence, describe what the following article is about: Water is the most important training tool to help you eat faster. Try drinking lots of water at once to help increase the amount you can swallow at once. It is safer to start trying to swallow larger amounts with water because there is no risk of choking. Chew lots of gum at once. Instead of chewing one piece of gum at a time, try chewing the whole pack. This exercise will help build up the muscles you need to chew your food fast. In order to eat fast, you will need to chew fast. Figure out the breathing techniques that will work for you. You may need to take a breath every two bites or three or four. Everyone is different. The best way to figure it out is to figure out your eating rhythm. Once you know what is a good breathing pace for you, keep your focus. Don't let the excitement of the meal get to you and throw you off your rhythm. Then you will have to stop and catch your breath. Videotape yourself eating and assess your performance. Try to figure out where can you shave a few seconds off your time. You can also check out some professional eating contest to try and pick up some more tips from the pros. Avoid eating solids as much as possible for a day or so before your meal. The hunger may give you a little extra motivation to get your meal down faster. You may still want have something small, like a piece of fruit, a few hours before your meal. This will help hold you over, but won't fill you up prematurely. Water can help clear the palate and help you digest your food. A small sip will also prevent your throat from getting too dry. However, avoid drinking down all your water as it can fill you up and waste precious time. Just think of it as a food lubricant. Place large quantities of food into your mouth at once, but only break down the food as much as needed in order to swallow it. You don't want to choke, but you don't want to waste time chewing food unnecessarily either. As soon as you know it won't get stuck, swallow it down so you can move on to the next mouthful. If you are eating something that is bigger than you can fit in your mouth at once, like hot dogs, hamburgers or pizza, figure out the best way to break the food down with your hands to make it faster to eat. For example, you can rip your hot dogs and buns in half and dip them in water to help break down the bread and be able to fit both halves in your mouth at once. This will only slow you down and waste your oxygen. Focus on breathing in between bites. Block everything else out. Use the force of gravity to help the food pass quickly down your esophagus. Tilt your head back so the food can travel down your throat easily. The esophagus is only 2-3 inches on average. After a long enough time training to eat fast, you will be able to slightly expand your esophagus and eat more at once. If you're eating something with a spoon, use a large spoon and completely fill it before bringing it to your mouth. If you're eating pasta with a fork, twirl a large amount onto the fork. Try shoveling the food in. This is easiest with a bowl, and you can literally use your eating utensil to shovel large amounts of food into our mouth. If you're out of time and there is still food in front of you, just shove it all in your mouth. You can always chew it after the event finishes. The important thing is just to get as much of it in there as quickly as possible.
Summary: Train with water. Exercise your jaws. Practice your breathing. Study some film. Fast the night before. Be sure to have a glass of water handy. Chew as little as possible. Avoid talking while eating. Bounce up and down while you swallow. Use your utensils to your advantage. Stuff your face.

In one sentence, describe what the following article is about: Set the oven to bake and begin preheating it to 375 degrees. It is recommended that you use a lower temperature when preparing black pudding in the oven to keep it from burning. Black pudding is prone to cooking at inconsistent rate because of the heating differences in its components. Cut the pudding into half-inch-thick slices. Nick the casing along the outer edge of each slice and peel back the skin. Slice the pudding thick if it is to serve as a main course. Thinner slices can be chopped or crumbled after they’re cooked and added to other dishes. Spray a large pan or baking sheet with oil. Lay out the slices on the baking sheet an even distance apart. Place the baking sheet in the oven on the center rack. The pudding should remain in the oven for around 10-20 minutes, depending on thickness, or until the outside has begun to crisp. Take a peek at the pudding’s progress after it has been baking for several minutes to make sure is isn’t getting too done. The circulating heat of the oven will cook the pudding more evenly than frying.  Turn the pudding slices at the halfway mark to get them crisp and caramelized on both sides. Preparing black pudding in the oven can be a time-saving tactic if you’re also making other dishes and don’t have time to watch a frying pan.
Summary: Preheat the oven to 375 degrees. Slice the black pudding and remove the skin. Arrange the pudding slices on a baking sheet. Bake for 10-20 minutes.

In one sentence, describe what the following article is about: Once the pork starts to become tender, add the taro wedges to the soup. Continue cooking the soup at a low simmer for 15 minutes, or until the taro softens.  If using pork spare ribs, wait until the pork starts to separate from the bone before adding the taro. If using boneless pork belly, test the pork by piercing it with a fork; if you can cut into it with a fork but it still retains solid form, add the taro. If more scum or suds develop at the top of the soup after adding the taro, skim the surface with a spoon before continuing. Pour the tamarind juice into the soup broth and stir to combine.  Cook the soup for another 5 minutes at a mild simmer. Doing so allows the flavor of the juice to meld with the broth and other ingredients. If you use a powdered tamarind mix instead of using fresh tamarind juice, add the powder directly to the broth and stir to mix it in. Allow the broth to simmer for 5 minutes, as you would do with tamarind juice. Place the slices radish and sliced eggplant in the soup. Stir to combine, then cook for 5 minutes. When finished, the eggplant should be nearly tender and the radish should slightly soften. Add the string beans to the soup and stir to combine. Cook for another 2 to 3 minutes. At this point, the pork and all of the vegetables should be soft enough to easily pierce with your fork. Continue to simmer the soup until the meat and vegetables are ready. Place the leaves of water spinach in the soup and stir to combine. Turn off the heat and cover the pot, then allow the soup to sit for 3 to 5 minutes. Since water spinach can be somewhat delicate, allowing it to cook using residual heat instead of direct heat can prevent it from falling apart. When it's ready, the water spinach leaves should be wilted yet whole. Taste the soup broth. Add salt and pepper as needed to balance out the flavors. You can also add extra fish sauce, if desired. You should flavor the soup according to your own tastes, but to make authentic sinigang na baboy, the broth should be both sour and salty. Ladle the hot soup into individual serving bowls and enjoy.  You can either remove the pork bones before serving the dish to your guests or allow each guest to do so after serving the soup.  Sinigang na baboy is frequently served with a side of steamed rice. Consider garnishing it with chopped scallions, lemon wedges, and additional fish sauce, as well.
Summary:
Add the taro. Add the tamarind to the soup. Mix in the radish and eggplant. Stir in the beans. Add the water spinach. Season as needed. Serve.