Sunday, August 18, 2019

Dont Have A Bottle Opener ? Learn How To Open Beer Without A Bottle Opener And Enjoy Your Beer

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Hey Everyone!


Don't Have A 


Bottle Opener 


Learn How To Open Beer 


Without A Bottle Opener


 And Enjoy Your Beer


auracompletesolutions.blogspot.com

Sometimes a bottle opener just isn’t there when you need it. Never fear: with a firm grip and a basic understanding of physics, there is no bottle you can’t open.


Lever a lighter between the cap and your hand


This college party trick is more academic than it looks, bro: to get it to work properly, you are essentially creating a lever out of the lighter, using your knuckle as the fulcrum. Grip the neck of the bottle with your non-dominant hand, leaving a lighter’s-width of space between your top finger and the beer cap. Lay the broad side of the lighter against the largest knuckle of your top finger, with the lighter’s butt resting just under the cap. Apply downward force to the free end of the lighter, levering the other end upward against the cap. It should pop off in seconds. Once you master the mechanics of this lever trick, you can use pretty much any object as a stand-in for the lighter, including…

Lever a spoon between the cap and your hand


Using the same lever physics as the lighter method, you can almost effortlessly pop a cap with a common kitchen spoon (and not have to rely on the kindness of smokers to do it). Grip the bottle tightly with your non-dominant hand as explained above, then lay the curved side of the spoon against your largest knuckle, wedging the spoon’s small tip under the cap. Press downward on the spoon handle to lever the cap off lickety-split.

Use a fork to pry up the cap’s teeth one groove at a time


Setting the lever physics aside, we turn to a new beer-opening discipline: prying those stupid teeth up one by one. The ideal tool for this operation is a small, pointy piece of metal, like the tines of a fork or a flat-head screwdriver. In this case, stick the tines firmly under the lip of the bottle cap, and pry that section up. Move the tines to an adjacent section and pry that up too. Repeat until you have enough room to jimmy the fork under the cap and flip it completely off. 

Use a staple remover to pry up the cap’s teeth one section at a time


On those rare days when you have both a beer and staple remover on hand (but no bottle opener), this trick is a life-saver. (We’re not encouraging workplace drinking here, but we’re not judging you either.) Clamp the teeth of a common office staple remover down on either side of the cap, making sure one set of teeth is firmly under the cap. Keeping the teeth clamped tightly, pry upward against the cap. You may have to loosen a few sections of the cap in this manner before you can pop the whole thing off.

Wedge a nail clipper under the cap, clamp it down and pull upward


Similar to the staple remover method described above, clamp a common nail-clipper against the edge of a bottle cap and pry upward one section at a time. Work your way around the rim until you hear the seal break, then pry the cap free.

Turn a hammer upside-down and use the forked end to pull the cap of


A household hammer gives you several options for opening a bottle. As seen here, you can turn the hammer sideways to pry the cap’s teeth up one by one as we did with our fork and staple remover. If you’re a little bolder, you can turn the hammer upside down and give the forked end a mighty pull against the cap, taking it off in one fell swoop. Or, if you are truly desperate, you can smash the bottle to bits in your sink and strain the beer through a sieve. This method is not recommended.

Use a rubber band to enhance your grip and twist it off


So it’s come to this. With no way to create a lever or raise your cap’s teeth, wrap a rubber band (the thicker, the better) around the circumference of the cap until tall the teeth are covered. Gripping tightly around the rubber band, twist as hard as you can. If the cap is giving you nothing, wrap a cloth around the apparatus and try twisting again. Cheers. 

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Know How These Daily Used House Hold Things Could Be Used To Remove Any Stain From Your Clothes

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Hey Everyone!,


Know How These Daily Used 


House Hold Things 


Could Be Used To 


Remove Any Stain 


From Your Clothes


auracompletesolutions.blogspot.com


Find out how bread, milk, hair spray and more can be used to remove stains from your favorite clothes.


Artificial sweetener


If you are out to dinner at a restaurant, or even if grease splatters on you while you are cooking, use artificial sweetener immediately to blot the stain. The fine powder will absorb the oil. You may have to keep blotting and using more sweetener, but it really works! And artificial sweetener is always handy at any eatery.

Milk

To remove ink stains from colored clothes, an overnight milk bath will often do the trick. Just soak the affected garment in milk overnight and launder as usual the next day.

Shampoo


Got ring around the collar? Cheap hair shampoo will break down body oils and act as a detergent.

Hair Spray


Your toddler just went wild with a ballpoint pen on your new white shirt. Squirt the stain with hair spray and the pen marks should come right off.

Toothpaste


Oh no, a pen opened up in the pocket of your favorite shirt! This may or may not work, depending on the fabric and the ink, but it is certainly worth a try before consigning the shirt to the scrap bin. Put non-gel toothpaste on the stain and rub the fabric vigorously together. Rinse with water. Did some of the ink come out? Great! Repeat the process a few more times until you get rid of all the ink. The same process works for lipstick.

Bread


Tear out the doughy center of white bread and knead it into a ball, then blot the smear repeatedly with the dough until the stain lifts from the fabric. Now wash the garment. The dough ball is also safe to use on lipstick marks on dry-clean only wool clothing.

Shaving cream tomato-sauce remover


Take a can of non-gel shaving cream and spray it onto the stain, rub it in gently and let it dry before washing as normal. Shaving cream can also remove stains from your carpet, too. 

Cola

It can all-too-easily happen: you’re near the end of a bike ride when your front wheel hits a pothole, sending you and the bike clattering to the ground. Hopefully, all that’s hurt is your pride and a bleeding elbow, which manages to leave bloodstains all over your clothes. It seems ridiculous, but soaking bloodstains overnight in cola removes them. Try it, it may sound insane, but it actually works!

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Bye for Know

Sameer



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Thursday, August 15, 2019

Who Knew These Facts About Apples

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Hey Everyone!,


Who Knew About 


These 


Facts About


Apples 


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Here are some big apple facts, and small ones too.


That forbidden apple in the Garden of Eden? It could have been a pomegranate


The book of Genesis does not explicitly say what fruit Eve persuaded Adam to share with her. The Hebrew Bible uses the generic term peri, which rabbinic scholars have said could be used to describe a fig, a grape, a pomegranate, an apricot, or even wheat.

Another apple-centric Biblical note: the phrase apple of your eye

In Psalm 17, David uses it when he’s talking to God: “Keep me 
as the apple of your eye; hide me in the shadow of your wings.” Is David rather full of himself in assuming that he is God’s favorite? Not necessarily. The Bible’s use of apple here is thought to be a poetic way to refer to the eye’s pupil, which is also round. 

Apples and fertility


Apples have long been associated with fertility—Paris had hoped his golden apple would win him Helen of Troy. And according to NPR in colonial New England, “an eligible young lady would try to peel an 
apple in a single un­broken strip, toss the peel over her shoulder, and peer nervously to see what letter the peel formed on the floor: This was the initial of her future husband.”

Johnny Appleseed was a real person


John Chapman was a missionary who “spread good seeds and a new take on the kingdom of heaven, trekking barefoot in a sackcloth shirt through Pennsylvania, Ohio, and Indiana during the first half of the 19th century,” according to the Brooklyn Botanic Garden. But by the 1920s, most of his trees were gone—chopped down by the FBI during Prohibition so that people couldn’t use the apples to make hard cider, but his legacy was immortalized in the 1948 Disney film.

There used to be more apple varieties


While it may seem as if your grocery store 
has a nice selection, we’re a long way from what fruit historians describe as “the golden age of pomology.” 
During the 19th century, there were about 14,000 distinct apple varieties across the United States. Today, only around 100 varieties of apples are commercially grown. 

Cider over pie


Apples grown in the United States during the 18th and 19th centuries were often more likely to end up in a cider barrel than in a pie. “In rural areas, cider took the place of not only wine and beer but of coffee and tea, juice, and even water,” author Michael Pollan wrote in The Botany of Desire.

New York City’s 
famous nickname wasn’t inspired by the fruit


During the 19th century, the term the big apple began to be used to describe “something regarded as the most significant of its kind; an object of 
desire and ambition,” according to a New York Public Library blog post. The term’s first known use in reference to New York appeared in 1909 when Edward S. Martin wrote in The Wayfarer in New York that the Midwest “inclines to think that the big apple [New York] gets a disproportionate share of the national sap.” Some things never change.

There’s plenty of truth to the saying “An apple a day keeps the doctor away”

A large apple has about 115 calories and five grams of fiber per 
serving, and the fruit’s polyphenols and fiber help balance bacteria in your gut. In fact, apples are one of the healthiest fruits for your body. But make sure not to peel it: two-thirds of an apple’s anti­oxidants and much of its fiber are found in the skin.

That said, as Snow White can attest,apples aren’t entirely benign

Apple seeds contain 
a compound called amygdalin that’s part 
of the fruit’s defense system. If you crush or chew apple seeds, the amygdalin can degrade into hydrogen cyanide, which can be lethal 
in high doses. But it would take at least 160 apple seeds to put an adult’s life at risk.

Store them in the fridge


Displaying your apples in a bowl on a table might look as pretty as a painting, but if you want them to last, store them in the fridge, as lower temperatures slow the ripening process. Farmers can keep their fruit in plain old cold storage for a month or two; most apple varieties won’t keep much longer than that. 

The enzyme that causes apples to brown isn’t all bad

The same enzyme also counteracts the pungent compounds in garlic. That’s right, eating an apple will kill a case of garlic breath.

How did this earthy fruit 
become the symbol of one of the world’s wealthiest corporations?

One day in the mid-1970s, Steve Wozniak picked up Steve Jobs at the airport. The paperwork for their nascent computer company was due the next day, according to Walter Isaac­son’s biography of Jobs. As it happened, Jobs had just been pruning apple trees in Oregon, and when the men started throwing around potential names (Matrix, Exec­u­tek, and Personal Computers Inc. were among their ideas), 
he suggested Apple Computer. “It sounded fun, spirited, and not intimidating. Apple took the edge off the word computer, ” Jobs said. “Plus, it would get us ahead of Atari in the phone book.”

Unfortunately, this wasn’t the first supergroup to use Apple as its 
corporate moniker


In 1968, the Beatles formed Apple Corps to represent their creative interests. After Apple Computer rose to prominence, the two companies worked 
out an agreement that ­Apple Computer would keep its logo and name out of the music business. That changed in 2003 when Apple began selling music through iTunes. It took seven more years before the Beatles finally let it be, and let iTunes carry their music. 

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Wednesday, August 14, 2019

Avoid These Mistakes And Make Sure Your Popcorn Is The Best

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Hey Everyone!


Avoid These Mistakes


And Make Sure


Your Popcorn


Is The Best 


auracompletesolutions.blogspot.com



Movie night is incomplete without a steaming tub of buttery popcorn—here’s how to make sure yours is the best it can be by avoiding these mistakes.


You use too much oil

You may be not worried about cutting calories, but if you pour too oil much into the pan you’ll have a mess on your hands. Kernels that are saturated with oil won’t pop properly. And when they do pop, they’ll explode right into a pool of oil, which will leave them soggy and sad.

Less is more when it comes to oil-popped popcorn. Add enough to swirl around the bottom of the pan, but not more. Two tablespoons of oil per half cup is usually efficient. 


The kernels are old


Stale, outdated, or just plain bad kernels will never deliver delicious popcorn. “There are plenty of good brands of popping corn that are available online or at most supermarkets. But once the packaging is opened, air and moisture are the enemies to those kernels,” says Susan Sellani-Hosage, co-author of The 40-Year Old Vegan: 75 Recipes to Make You Leaner, Cleaner, and Greener in The Second Half of Life. “Ideally, the corn you don’t pop should be vacuumed sealed to maximize its shelf life.”


The salt is too big

Popcorn salt is sold separately on grocery store shelves for a reason. It’s nothing like typical salts. “One of the biggest mistakes people make when popping their own popcorn is to try to use salt that’s too big to stick to the popped corn,” says Katie Moseman, food blogger and author of Gluten-Free World Tour Cookbook: Internationally Inspired Gluten-Free Recipes“You don’t need to buy ‘popcorn salt,’ though. All you have to do is grind your favorite salt down with a mortar and pestle to make it fine enough to stick to the popcorn. This works with any salt, whether it’s sea salt, kosher salt, pink salt, or smoked salt.” 

You try to be too efficient

You can’t get every popcorn kernel to pop, at least not the first time. You might make a mess if you try. “True popcorn aficionados are willing to sacrifice a few for the benefit of the many,” Sellani-Hosage says. “Attempts to pop every kernel of corn, regardless of the method used, result in burning the ones that popped earlier in the process.”

You don’t watch the pot

A watched pot might never boil, but if you walk away from your popcorn, your snack will be ruined. “Popcorn burns so easily, but you can avoid it by standing and watching the pot,” says Beth Nydick, a clean cooking guru and founder of Blue Barn Kitchen. “Try a glass cover so you can actually watch it. Start at high heat, and when the kernels get going, turn it down to medium. It will allow more kernels to explode into the white fluffy goodness.”

You add too many toppings

Popcorn is naturally nutty with a just-right hint of saltiness. If you overdo the toppings, you’ll ruin the snack—and potentially the health factor, too. “Nothing destroys the fluffiness of freshly popped corn like disproportionately adding too much salt, butter, or other seasonings,” Sellani-Hosage says. “High-quality popcorn actually has a delicate texture and taste. The purist will add only enough topping to complement, not overpower, the corn’s natural flavor.”

You rely on a timer


The popcorn button on your microwave is not your trusted friend. Most microwave memory settings are programmed to run too long, which will leave you with charred bits or worse, a flaming appliance. Instead, follow the time suggested on the package and listen for the cadence of the kernels. When you hear two to three seconds between each pop, your snack is ready. 

You pop too early

When you let popcorn sit around a bit before you season it and start eating, you’ll be disappointed with the results. “Room temperature and moisture are not friends of freshly popped corn,” Sellani-Hosage says. “There’s a sense of urgency about eating popcorn. Perfect popcorn waits for no one!” For prime popcorn flavor and texture, pop just before you plan to eat it. If you need to keep it warm, throw a thick towel over the top of the tub to keep heat in.

You try to cut fat by cutting oil


Popcorn is among the healthiest snacks for nearly every type of diet. It’s a whole grain and packed with fiber, and you can have several cups for one serving. Adding oil can increase the calories and fat, but a bit of oil is necessary to make the kernels pop. If you use water, as The Kitchn tried in one experiment, your pieces will likely burn, if they even pop at all. Use just enough oil to get the kernels primed for popping, and split the big serving with someone else to keep your portions in check

You don’t shake the pot enough


If you’re popping kernels on the stovetop, make sure you remember to shake, shake, shake. If kernels sit on the hot surface of the bottom of a pan, they can burn; even if only a few pieces get a hint of char, the smoke and smell may be enough to taint the whole batch. Once kernels start popping, give a shake every few seconds. Shake more often as the popping intensifies.

You add the toppings while the popcorn is in the hot pan


Hot popcorn may be able to capture toppings more easily than they do at room temperature, but a hot pan will rob your kernels of flavoring. Salts, powders, and other popcorn toppings will adhere to the oil that’s still covering the surface of the pan and remain behind when you dump the kernels into a bowl. Instead, season the snack in the bowl and give it a few shakes to distribute the flavor evenly.

You use the wrong oil


Popcorn pops at high temperatures, so you need an oil that can take the heat. Instead of olive oil or butter—both of which have low smoke points and can burn. Opt instead for oils like canola, corn, grapeseed, or sunflower. These oils can withstand the high heat from a microwave or stovetop without creating off flavors. If you like the flavor of butter, sprinkle it on the popcorn after it’s popped. 

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Bye for Know,


Sameer



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