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Wednesday, October 31, 2018

how to group facetime on iphone

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         How to use Group FaceTime on 
                        iPhone and iPad

Group FaceTime has been a long-awaited feature, and now with iOS 12.1, Apple has rolled it out to all users. Follow along for how to use Group FaceTime on iPhone and iPad and which iOS devices are compatible with the new feature.

Group FaceTime is a handy feature that lets users video chat (or just use audio) with up to 32 people. However, as we discovered earlier this week, not all devices running iOS 12 will get full Group FaceTime support.

Apple notes that some older devices will only support audio for Group calls.

To use Group FaceTime video calls, you need an iPhone 6s or later, iPad Pro or later, iPad Air 2, or iPad Mini 4 with iOS 12.1. Earlier models of iPhone, iPad, and iPod touch that support iOS 12.1 can join Group FaceTime calls as audio participants.

To use Group FaceTime you’ll need to make sure FaceTime is turned on under Settings → FaceTime and look for the toggle at the top.

How to use Group FaceTime on iPhone and iPad

1. Open FaceTime and tap the + icon in the top right corner
2. Add multiple people
3. Tap Audio or Video to start the call

Here’s how the process looks:

Once you’ve started the call, you can tap the star icon for effects, while tapping the three dots will expand full FaceTime options like adding more people, flipping or turning your camera off, muting your microphone, and more.

How to start a Group FaceTime call from within an iMessage

  1. Open the message you’d like to start a Group FaceTime call from
  2. Tap the contacts at the top
  3. Tap FaceTime

Visual walkthrough on this option:

To get more details on Group FaceTime, check out Apple’s support page here. For more help getting the most out of your Apple devices, check out our how to guide.

Tuesday, October 30, 2018

how to cook brisket?

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How to Cook Brisket for the First Time

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The bigger a cut of meat, the more intimidating it is to cook. But I was ready to tackle my fears when I saw the new brisket recipe from 2017 Top 50 Restaurant Mamaleh's in our December issue. Even though I've braised many pounds of pork shoulder and cook the annual Thanksgiving turkey, something about cooking a 6-8 lbs. brisket was terrifying to me. It was also the most expensive meat I've purchased at nearly $50, and watching the numbers tick up at the register at Wegmans made my heartbeat do the same. Thankfully, it wasn't as scary as I thought it would be, and it turned out so well that my family of five ate the entire thing over the course of a few days. It didn't come together without a few hiccups, though.

I was raised by a Jewish mom, but we didn't celebrate all the high holidays. I didn't have my first brisket until I went to Katz's for a sandwich in 2011, and most associations with the dish were of the barbecue variety rather than the wine-braised Rosh Hashanah situation. To get myself into the right headspace, I talked to a few coworkers for tips and pep talks, but ultimately it was about following the very specific directions for the brisket recipe. The multi-day process seems like a massive project, but really it's about making sure the meat is properly seasoned (salting ahead of time is key) and that the sauce isn't fatty (refrigerating or freezing so it rises to the top and can be tossed easily). Here's what else I learned from my first foray into brisket-cooking.

1. Salt It and Forget It
Okay, maybe don't totally forget about it, but a few days before you cook your brisket, heavily salt it, and store it tightly-wrapped in plastic wrap in the fridge. This will tenderize and season the meat like a less fussy dry brine. And really wrap it tight, because mine leaked a bit and I had to clean out the fridge before I started cooking. I only did a day and a half in advance, but you can do this up to three days ahead.

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2. Check Your Roasting Pan Before You Wreck Your Roasting Pan
You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven. Afterward, you bring it back to the stovetop to thicken the sauce. My family's cheap nonstick roasting pan from 2004 was not safe for using on a stovetop—it immediately started smoking over low flame. I ran out and bought a Calphalon Signature roasting pan as an early Christmas gift for my parents. It was two of the eight roasting pans at the stores that actually was stovetop-to-oven safe—the other was All-Clad, both stainless steel and non-stick for both—which will come in handy for other stovetop-to-oven braises like a leg of lambfor Easter.

3. Get That Meat Deeeeeply Caramelized
Flipping 6 lbs. of brisket is not easy. I used a spatula and tongs at the same time to get the job done. I should have let it caramelize for at least a few minutes more because there were still some gray spots on the meat from where it cooked but didn't get brown—especially on the side with the fat cap. Learn from my mistakes and get as much beautiful browned flavor in your brisket before it cooks low and slow for a few hours. The directions say 7-10 minutes per side, and I'd go for at least 10 minutes. Proper caramelization takes time, so don't cook it too fast!

4. Don't Drown Your Brisket
The problem with cutting a recipe down from commercial measurements to a home kitchen is that sometimes the BA test kitchen's pans are bigger than home cooks'. To braise properly, you don't want the meat to be all the way covered with stock and wine—liquid should come up about halfway on the brisket. For me, that was about 1 ½ quarts of chicken stock, but a bigger pan may need 2 quarts.
5. For a Quick Fat Skim, Use Your Freezer
Basically editor Amiel Stanek told me to stick the whole pan in the freezer—if you have the space!—to speed up the fat-skimming process. The fat floats to the top, solidifies, and can be easily lifted out and thrown away. This makes for a non-greasy sauce. I managed to do most of the three-day process in one day because of this. I seared in the morning, let it cook during the day, and took the brisket out to rest on a sheet pan underneath foil. I took the whole roasting pan filled with broth and drippings and put it in the freezer to do its fat-skimming work. After thickening the sauce, the brisket warmed through, and dinner was served with the creamiest mashed potatoes I've ever had, and green beans for color and health. I over-cooked my brisket a bit so it was more shreddy than beautifully sliced, but it disappeared so fast from the platter that it didn't matter. What are you waiting for? Your brisket time is now.

Monday, October 29, 2018

vin number check

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What is a vehicle identification 
number (VIN)?

VIN Example

The car's vehicle identification number (VIN) is the identifying code for a SPECIFIC automobile. The VIN serves as the car's fingerprint, as no two vehicles in operation have the same VIN. A VIN is composed of 17 characters (digits and capital letters) that act as a unique identifier for the vehicle. A VIN displays the car's unique features, specifications and manufacturer. The VIN can be used to track recalls, registrations, warranty claims, thefts and insurance coverage.

What if the VIN is not 17 characters long?

Double-check to make sure that you have the right VIN and have copied it down correctly. Once you have verified that the VIN is definitely less than 17 characters, the VIN is most likely from a pre-1981 vehicle.
Prior to 1981, VINs varied in length from 11 to 17 characters. AutoCheck can only report on vehicles that use a 17 character VIN. Therefore, information on vehicles manufactured before 1981 is limited.

VIN Decode Explained

What do the numbers and letters in a VIN mean?

What do the 17 digits in a VIN mean? See the breakdown below of the meaning behind each segment of the VIN:

VIN decode

Where Can I Find the VIN?

The VIN can be found by looking at the dashboard on the driver's side of the vehicle. The easiest way to view it is to stand outside the vehicle on the driver's side and look at the corner of the dashboard where it meets the windshield. If the VIN cannot be found there, open the driver's side door and look at the door post (where the door latches when it is closed). It is likely that the VIN will also be displayed in this location. See the image below:

how to find the vin number

Look for the VIN in these other locations:

  • Insurance card/Insurance policy
  • Vehicle title and registration

You can obtain a free VIN check by entering it in the VIN check box below under "Run an AutoCheck® vehicle history report." Enter your VIN in the space provided and click "Check VIN." (You can obtain your free VIN check without having to purchase anything.)
Above the order form, you will be able to view the year, make, model, style and country of assembly for your VIN. In addition, you will also be told how many vehicle history records there are for this vehicle. To view a full vehicle history report, choose one of the report options and fill out your information to purchase the package you want.

Sunday, October 28, 2018

how to prepare fish curry

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Kerala Fish Curry Recipe

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Recipe Servings: 4

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Cook Time: 01 Hour

Difficulty Level: Medium

About Kerala Fish Curry Recipe: Explore the exclusive taste of Malabari spices seeped into juicy fish pieces. Kerala fish curry with special additions of tamarind extract and curry leaves.

Ingredients Of Kerala Fish Curry

250 Gram White fish (cut into cubes)
1 Medium Onion
1 Medium Tomato
6-8 Garlic cloves
2 Fresh green chillies (deseeded), sliced
6 Tbsp Oil
1/2 Cup Fresh coconut paste
1/4 tsp Red chilli paste
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Salt
2 Whole dry red chillies
1/2 tsp Black mustard seeds
8-10 Curry leaves
1/2 Cup Tamarind extract
1 Cup Water

How to Make Kerala Fish Curry

1.Make a paste of onion, tomatoes, garlic and green chillies.
2.Keep aside.
3.Heat oil in a pan.
4.Add coconut paste and cook until golden brown.
5.Add dry spices and cook for about 3 minutes, keep stirring.
6.Remove from heat and keep aside.
7.Heat the remaining oil in another saucepan.
8.Add whole red chillies, curry leaves and mustard seeds.
9.Fry until the seeds start spluttering.
10.Add onion paste and fry until brown.
11.Add the cooked coconut paste, tamarind extract and a cup of water.
12.Stir well and bring to a boil.
13.Add fish pieces and simmer for about 10 minutes.
14.Serve hot with boiled rice.

Key Ingredients: White fish (cut into cubes), Onion, Tomato, Garlic cloves, Fresh green chillies (deseeded), Oil, Fresh coconut paste, Red chilli paste, Coriander powder, Turmeric powder, Salt, Whole dry red chillies, Black mustard seeds, Curry leaves, Tamarind extract, Water.

Saturday, October 27, 2018

how to do sit ups for beginners

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How to Do Sit Ups

If done carefully, sit ups can help build your core and abdominal muscles. Best of all, you don’t even need any kind of special equipment to do them. Once you get the basic form down, you can try sit up variations to make your workouts even more effective. Just be sure to use proper form, as sit ups can cause injuries to the neck and lower spine.

Method 1  Learning the Basics

  1. 1
    Start by lying on your back with your knees bent. Sit ups work best if you do them on a soft surface, such as a mattress. Keep your knees bent at a 90-degree angle, with your feet flat on the floor.
    • You may be more comfortable if you lie on an exercise mat while you’re doing sit ups.
  2. 2
    Put your fingertips on the back of your ears. Your elbows should be bent and pointing out at your sides. Cupping the back of your ears with your fingertips — as opposed to placing them on the back of your head — can help prevent you from pulling yourself up by your neck as you’re doing sit ups.

    • You can also cross your arms over your chest or hold your arms slightly above the floor so they’re parallel to your sides.
  3. 3
    Lift your torso up as close to your thighs as possible. Do this with a smooth, steady motion, keeping your feet flat on the floor. When you’re done lifting your torso, your lower back should be off the floor.
  4. 4
    Lower your torso down to the floor so you’re back in the starting position. Like you did when you lifted your torso up to your thighs, use a smooth and steady motion as you lower it down.
    • Once you’re back in the starting position, you can repeat the exercise if you want to do more reps.
  5. 5
    Do 3 sets of 10-15 reps. Give your body a minute or so to rest in between sets. If you feel yourself struggling to keep good form, do fewer sit ups until you get stronger.
    • If you're having trouble doing 3 sets, start with 2 sets until you're able to do more sit ups.
    • For a more intense workout, try a different exercise to reach deeper muscles in your abdomen, such as the dead bug or plank.
  6. 6
    Do sit ups 2-3 times a week. For the best results, you'll want to avoid doing sit ups every day. Your muscles grow the most when they're recovering, so it's important that you give your abs a day off in between workouts.
    • For example, you could do sit ups on Mondays, Wednesdays, and Fridays, and then not do any ab exercises on the days in between.
  7. 7
    Pair sit ups with other abdominal exercises for a better workout. Doing a variety of abdominal exercises is a good way to work out both your upper and lower abs, and it keeps your body working to adapt, which is good for muscle growth. Once you've gotten the hang of sit ups, try other ab exercises like:

    • Crunches
    • Flutter kicks
    • Leg raises
    • Planks
    Method 2  Doing Sit Up Variations

    1. 1
      Try doing weighted sit ups. To do a weighted sit up, lie on your back with your knees bent, just like you would for a regular sit up. Then, hold a dumbbell or barbell weight against your chest by crossing your arms over it. Lift your torso up to your thighs and then lower yourself back down to the floor.
      • Start out with light weights and gradually increase the amount of weight you’re holding as you get better at doing weighted sit ups.
      • Remember to keep your feet flat on the floor.
    2. 2
      Do some twisted sit ups. To do twisted sit ups, start in the same position as you would for a regular sit up, with your knees bent and your fingers placed behind your ears. Then, lift your torso up toward your thighs and twist it to the right until your left elbow is touching your right knee. Lower yourself down to the starting position and repeat.
      • Alternate twisting your torso to the left and to the right.
    3. 3
      Give jack knife sit ups a try. To do jack knife sit ups, lie on your back with your knees bent and your feet lifted 4–5 inches (10–13 cm) off the floor. Extend your arms so they’re straight above your head. When you’re ready, bring your arms and knees together while flexing your abdominal muscles.

      • After you bring your arms and knees together, lower them back into the starting position and repeat.
      • Make sure you're keeping your arms straight as you bring them toward your knees.
      Method 3  Avoiding Common Mistakes

      1. 1
        Avoid pulling yourself up with your neck. When you’re doing sit ups, it’s easy to get in the habit of using your neck to pull your torso up to your thighs. Unfortunately, doing this can strain your neck and increase your risk of injury. Make sure you’re using your abs to lift yourself up while doing sit ups.
        • If you feel neck strain, stop the exercise. Fix your head posture. If it persists, you may have stretched or weak neck muscles.
      2. 2
        Don’t drop your torso to the floor when you’re finishing a sit up. When you drop your torso to the floor, you’re preventing your abdominal muscles from getting a full workout. Just like when you’re going up at the beginning of a sit up, you want to use a slow, controlled motion to lower your torso back down to the floor.
        • If you feel like your back is hitting the floor when you lower your torso, it may be a sign that you’re doing your sit ups too quickly.
      3. 3
        Avoid weighing your feet down while you're doing sit ups. While weighing your feet down may make doing sit ups seem easier, it actually does more harm than good. Weighing down your feet causes you to use your hip flexors more, which can strain your body and cause back pain.
        • Instead of weighing down your feet, focus on keeping your feet flat on the ground while you're doing sit ups.

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