The girl reading this.

You won’t. When you loosen the stem bolt it’ll come up but it needs to go down so loosen it up maybe a half inch or so then hit the bolt head with a hammer. If you’re worried about messing up the bolt face then put a board or something on top of it and hit that. I used to use an old copy of glens complete bicycle manual as a go between for stem bolts and a four pound sledge.

E: it’s not always clear what’s going on. The stem bolt can keep the stem tight because the stems “base” (the part inside the tube) is cut through diagonally. The part at the bottom is what the stem bolt is actually attached to so when you tighten the bolt the part at the bottom slides out against the rest of the stem and becomes really tight inside the tube. When you loosen it it’s supposed to relieve that tension and become loose but actually it’s rusted in place so you gotta clink the bolt head with a hammer before the stem will come out.

Yank the stem. Loosen the bolt up then hit it with a hammer so it goes back down and pull the stem out.

The nerve gas report used to justify the invasion of Iraq was ripped from a scene in the Nicholas cage/sean Connery movie The Rock.

Yeah, it’s more of a personal preference thing.

I would recommend against doing that to begin with since plug in kitchen appliances especially need to respond in a safe way to shorts and even the basic barrier to entry that some weird screw presents is enough to make a person who might inadvertently kill themselves or someone else slow their roll.

But you can for a very low price acquire the tools to allow you to open many objects.

If it bothers you, buy a thread gauge and replace the triangle head with something you like better.

A handful of barley, rice or oats is a nice addition at the end of a soup. Leafy greensike spinach all chopped up are good at the end too. You wanna stop cooking them when they look more green.

You want a variety of vegetables in your food. Carrots, celery, turnips and all kinds of onions will make the food taste better and nourish you longer.

Here’s how to make soup, broken up into steps that can be done on different days:

Step 1: cook off your chicken. Take cheap cuts like skin on bone in leg quarters and bake them until they’re almost done. In the us you can get big bag for ~.50 cents a pound. When they’re almost cooked, pull em out of the oven and put them in the fridge for later.

Step 2: make stock. Sometime later, debone and remove the skin from your cooked chicken. Save the bones and skin. Take all the vegetables you’re gonna put in the soup and prepare them completely, peeling and slicing onions, carrots etc and slicing ends off celery. Save all that stuff except for potato and turnip parts. Those can go in compost or trash.

It’s easiest if you have an electric pressure cooker like an instant pot for this, but you can do it longer on stovetop if you need. Boil all the vegetable stuff and chicken bones and skin for about an hour and a half in the instant pot or stovetop. If you use the pressure cooker you’ll have rich flavorful broth, if you do stovetop you may need to wait longer for it to get good.

Strain everything out and save the stock.

Step 3: make soup. Start with a roux by melting butter then adding an equal amount of flour and whisking it together. Let it cook while you keep it whisking till it’s as brown as you like and then add your vegetables for a few minutes then stock and chicken. Salt, pepper and herbs can be added at this point and once everything is cooked you can put the handful of grains and chopped up greens in.

E: the above is perfectly fine and you will be happy with it, but if you have the time and pots&pans, you can: sear your chunks of chicken and carrots/onions and garlic to get more flavors, add the peel from ginger root to your stock for a Chinese restaurant taste, simmer your already strained stock in a pot and skim off the foam, skim and save the fat off the top for frying eggs or anything else in, add mushrooms before anything else because they take forever to cook, use bay leaves and even when you fill up every Tupperware in the whole house to store it all leave those things in they’ll keep adding flavor!

Pleco is the dictionary app I use. It does a good job translating phrases I type in and supports a variety of input methods. It has traditional Chinese characters as an option and offers the zhuyin(bopomofo) display as an option too.

No.

2017 and previous airs and 2016 and previous pros have replaceable storage.