INPUT ARTICLE: Article: There are two blades which make up the hydrofoil. The front blade is stationary and creates the majority of the lift. For the second blade, there is more than one option.  The Air Chair is shipped with a "beginners" blade which is very stable and makes learning easier. The blade is somewhat triangle-shaped with two fins on the bottom. A secondary rear blade is much more rounded (like a thick boomerang). This blade makes the chair more maneuverable, but also requires more practice to control well. When the ends of the "boomerang" are pointed toward the rear it is the intermediate setting, and when the blade is flipped around, it creates the advanced configuration. Not only are the blades affecting how the chair rides, but there are wedges which fit between the base and the blades that affect how much lift is created and the general angle-of-attack that the hydrofoil uses.  There are different sizes of wedges and the placement of the wedge will finely tune the angle. It is usually best to start with the medium size wedge, and experiment with the placement, and move to the other wedges if you need the chair to handle differently.

SUMMARY: Read the Air Chair manual to learn the correct setup and all of the possible options. Setup the "blades". Insert the wedge. Tighten all bolts on the base and blades, and insert the post into the bottom of the chair and be sure the bolt is hand-tightened (not too tight) and the pin is placed through the shaft of the chair for extra safety.


INPUT ARTICLE: Article: Turn the oven on to 300 °F (149 °C). Get out four 5 to 8-ounce pieces of fish. Use thick fillets or fish steaks. Pat them dry with a paper towel and season them with kosher salt and ground pepper according to your taste. Set the fish aside. You can use your favorite fish in this recipe, or try halibut, striped bass, sea bass, or swordfish. Set three shallow bowls on your work surface. Place 1/2 cup (60 g) of all-purpose flour in one bowl, 1 large egg in the next bowl, and 1 1/2 cups (93 g) of panko breadcrumbs in the last bowl. Beat the egg with a fork and sprinkle a little salt and pepper over each each bowl. Hold 1 fish steak or fillet and dip one side in the flour. Lift the fish up and dip the floured side in the beaten egg. Lift the fish up and press the coated side into the panko breadcrumbs. The panko should stick to that side of the fish. Set the fish on a plate and coat the remaining fillets or fish steaks. Keep in mind that this method gives you a crispy crust on just one side of the fish. Pour 3 tablespoons (45 ml) of vegetable, canola, or peanut oil into a large oven-safe skillet. Turn the heat on to medium and let the oil heat. It should shimmer when it's ready. Lay each piece of fish in the skillet so the panko breaded side is down in the oil. Cook the fish over medium heat for 5 minutes and swirl the oil in the pan occasionally. This will help the fish get a golden brown crust. Use a fish spatula or turner and slowly flip each fish steak or fillet over. Put the skillet in the preheated oven and bake the fish for 5 minutes. The fish should be completely cooked. Insert an instant-read thermometer into the thickest part of the fish. It should be at 140 °F (60 °C) once it's finished cooking. Plate up the fish while it's hot and serve it with lemon wedges or tartar sauce. While you can store the cooked fish in the refrigerator for 3 to 4 days, it will become soggy the longer it's stored.

SUMMARY: Preheat the oven and season the fish. Create a dredging station. Coat the fish in the flour, egg, and panko breadcrumbs. Heat the oil in a skillet over medium heat. Sear one side of the fish for 5 minutes. Flip the fish and bake it for 5 minutes. Check the temperature and serve the fish.


INPUT ARTICLE: Article: If you suspect a finger fracture, seek medical attention. During a physical exam, your doctor evaluates your injury and determines the severity of your fracture.  Your doctor will take a note of your finger’s range of motion by asking you to make a fist. She will also look for visual signs, such as swelling, bruising, and bone deformities. Your doctor will also manually examine your finger to look for signs of reduced blood flow to the area and nerve impingement. If your doctor cannot determine during a physical exam whether you have a fractured finger, she may recommend an imaging test to diagnose the fracture. These include X-ray, CT scan or an MRI.  X-rays are often the first imaging tests used to diagnose a fracture. Your doctor places your fractured finger between an X-ray source and an X-ray detector, then sends low-level radiation waves through your finger to create the image. This process is completed within a few minutes and is painless.  A CT or computed tomography scan is constructed by putting together X-rays that scan different angles of an injury. Your doctor may decide to use a CT to create an image of your fracture if the initial X-ray’s results are inconclusive or if your doctor suspects that there are also soft tissue injuries related to the fracture.  An MRI may be needed if your doctor suspects that you have a hairline or stress fracture, the kind of fracture that is produced after repeated injuries over time. MRIs produce finer details and can also help your doctor differentiate between soft tissue injuries and hairline fractures in your finger. Surgical consultations may be required if you have a severe fracture, such as a compound fracture. Some fractures are unstable and require surgery in order to put bone fragments back into place with aids (such as wires and screws) so that the bone can heal properly.  Any fracture that seriously hinders mobility and puts the hand far out of alignment likely requires surgery in order for the finger to regain articulate movement. You may be surprised at how difficult it is to execute everyday tasks without full use of all of your fingers. Professionals such as chiropractors, surgeons, artists, and mechanics require full use of their fine motor skills in order to accurately perform their jobs. Thus, caring for finger fractures is vital.

SUMMARY:
Get a physical exam. Ask for an imaging test. Ask if you need a surgical consultation.