| How to Take Stickers Off a Bike Posted: 02 Aug 2020 05:00 PM PDT Stickers and decals are pretty standard for a lot of bikes and motorcycles, but they can become an eyesore after a while. Some stickers may be a bit more stubborn than others, but you can get any adhesive off your bike with some common household supplies and a bit of elbow grease. Set aside a few minutes to clean off your bike so it'll be completely clean before your next ride! [Edit]Removing the Sticker - Spray over the sticker with adhesive remover or lubricant. Spritz the entire surface of the sticker or decal so it's a little easier to peel up. If you don't have any adhesive remover on hand, feel free to use something like WD-40, a common lubricant.[1]
- You can find adhesive remover at most stores that sell cleaning supplies.
- If your adhesive remover doesn't come in a spray bottle, feel free to pour it into a spray bottle so it's easier to apply.
- Double-check the safety instructions on the spray before you spritz anything onto your bike.
- Heat the surface of the sticker with a hairdryer for at least 5 seconds. Plug in a hairdryer near your bike and set the device to low or high heat. Hold the end of the hairdryer at least away from the surface of the bike, which will allow the glue from the sticker to start melting. Hover over the sticker for at least 5 seconds—if you're dealing with a large sticker or decal, you may need to apply heat for a few more seconds. seconds.[2]
- If you're working in a garage or outdoor area, you may need to use an extension cord to heat up your bike.
- Peel away the sticker once it's warm to the touch. Pinch the corner of the sticker with 2 fingers. Pull lightly on this corner, dragging it up and away from the surface of the bike. Keep in mind that some stickers may come off easily, while others may need a bit more elbow grease—it all depends on the size and manufacturer of the sticker.[3]
- For instance, a large decal will likely be harder to remove than a regular, small sticker.
- Reheat the sticker if you're having trouble peeling it off. Turn on your hair dryer again and hover it at least above the sticker or decal in question. Heat up the sticker for at least 5 more seconds, then try peeling it again. Continue peeling away the sticker until it's completely removed from the bike.[4]
- You may need to reheat your sticker a couple of times, which is completely normal!
[Edit]Cleaning the Surface - Touch the surface of the bike to see if it's still sticky. Tap your finger along the portion of the bike where the sticker used to be. After touching the surface, determine if the metal feels sticky or smooth. If the surface is still sticky, you'll want to clean it off before you start biking again.[5]
- Depending on the sticker, there may be a lot of leftover adhesive.
- Soak the surface of a rag with lighter fluid or adhesive remover. Squirt a blueberry-sized amount of lighter fluid or adhesive remover onto the surface of an old rag. Keep in mind that lighter fluid is less harsh than some adhesive removers, so you don't have to worry about the finish being damaged at all.[6]
- Any old rag can work for this, or a paper towel.
- Always work with lighter fluid in a well-ventilated area, away from any sources of heat or fire.[7]
- Scrub away any leftover residue from the bike. Rub over the entire portion of the bike where the sticker used to be with the rag. Continue rubbing over the surface until it's completely smooth to the touch. If needed, blot the metal dry with a clean rag or paper towel.[8]
- You can use a heat gun instead of a hairdryer, but hair dryers don't pose a risk of damaging the paint.[9]
- If you're having a lot of trouble peeling away the sticker, you can gently use a credit card or other plastic tool to pry away the sticker.[10]
[Edit]Warnings - Avoid scraping off the sticker with a sharp object, as this can really hurt the finish.[11]
- Don't use an open flame to heat up your sticker, or you could risk burning yourself.[12]
[Edit]Things You'll Need - Adhesive remover or lubricant
- Hair dryer
- Rag
- Lighter fluid or adhesive remover
[Edit]References |
| How to Care for a Garden (for Renters) Posted: 02 Aug 2020 09:00 AM PDT While most landlords will do annual maintenance on your property, the day-to-day maintenance will most likely be up to you. This usually includes mowing the lawn, pulling weeds, and edging the property. If you'd like to grow edible plants, you can try some alternative ways to grow your own food that don't involve disturbing the land. If you're ever confused about what you need to do, don't hesitate to reach out to your landlord or rental management company to see what's expected of you. [Edit]Maintaining Your Yard - Check the rental agreement to see what your duties are. If you live on a property that contains a large yard or landscaping, you'll probably be required to maintain it to the best of your abilities. Read through your lease or rental agreement to see what you're expected to do and what the landlord is going to maintain.[1]
- Most rental agreements require the tenant to mow the grass, edge the lawn, and remove the weeds.
- Mow the grass 3 to 4 times per month. If you have a grassy lawn, use a lawnmower to cut it down at least every other week, if not once per week. Make sure it doesn't look overgrown, especially if your lawn encroaches upon a neighbor's yard.[2]
- Some landlords may specify how often you need to mow your lawn in the rental agreement.
- Water the flower beds and landscaping once or twice per week. Point your hose at the roots of the plants, trying to avoid the leaves or the plant heads so they don't get damaged. Water your yard between 4pm and 8am to allow the water to soak into the ground during sundown, and try to coat the entire bed evenly with your hose.[3]
- To avoid overwatering your garden, try to spray your hose for about 1 minute over a area.
- If you live in an area with a lot of rainfall, you don't have to water your plants as often.
- Remove any weeds you see by hand. If you notice dandelions, tall grass, or any other plants that aren't supposed to be in your yard, put on some gardening gloves and pull them out by hand. Try to pull out the roots with the rest of the plant so it doesn't grow back later.[4]
- You can use a small spade to dig out the roots and make it easier.
- Check with your landlord before using any chemical herbicides on your lawn.
- Edge the lawn with a weed whacker. Grab a weed whacker and make sure the front is loaded with a string blade. Turn the engine on and hold it up against the edge of your lawn, lining it up with the edge of the sidewalk or concrete. Walk slowly in a line, keeping your weed whacker level, to edge all 4 sides of your lawn.[5]
- Weed whackers are also called weed eaters, and you can find them at most garden supply stores.
- Weed whacking can be difficult at first, but it's easy to do once you get the hang of it.
- Tell your landlord if you encounter anything you can't maintain. Most landlords are required to maintain large trees, shrubs, or any plants that require special maintenance. If you come across any areas of your yard that you don't feel comfortable doing, notify your landlord so they can get started on maintenance.[6]
- Landlords will usually deal with overgrown trees and fallen branches.
[Edit]Growing Edible Plants - Choose an area of your yard that gets at least 6 hours of sunlight. No matter what type of garden you'd like to implement, you need to pick a spot that gets a ton of sun. Try looking out into your window periodically throughout the day to see which areas get the most sun, then choose a spot in that general vicinity.[7]
- If you're planting herbs or veggies inside, keep them near a south-facing window for the most sun exposure.
- Plant vegetables in pots to keep them mobile. Grab some sized terracotta or clay pots from your local gardening store and fill them up with potting soil. Add in your vegetable seeds, then keep them on your front lawn or balcony so they can get some sun. Make sure you water them once a day to keep them healthy.[8]
- Tomatoes, chard, potatoes, lettuce, and peppers all do very well in pots, and they taste delicious, too.
- Keep herbs in your windowsill for easy access. Grab a few small sized pots and fill them up with potting soil. Plant some herb seeds in each one, then leave them on your kitchen windowsill or countertop. As they sprout and grow, you can pick the leaves to flavor your meals as you cook.[9]
- You can grow basil, parsley, mint, dill, and sage inside your kitchen to spice up your dishes.
- Set up a trellis to try vertical gardening. Lean a metal or wooden trellis against a fence, then use zip ties or metal bolts to anchor the top and bottom of the trellis. Set up 2 pots on either side of the trellis and plant creeping vines in them. As the vines grow, encourage their tendrils to wrap up and around the trellis so they can climb upwards. Water your plants every day to keep them healthy, and make sure your trellis gets at least 6 hours of sunlight.[10]
- For an edible vertical garden, try planting peas, squash, tomatoes, pole beans, or gooseberries.
- If you ever have a question about what's required of you as a renter, reach out to your landlord for clarification.
[Edit]Things You'll Need [Edit]Maintaining Your Yard - Lawn mower
- Garden hose
- Weed whacker
- Gardening gloves
[Edit]Growing Edible Plants - Raised bed
- Pots
- Vegetable seeds
- Trellis
[Edit]References |
| How to Make Potato Fry Posted: 02 Aug 2020 01:00 AM PDT Aloo fry is a staple in most Indian kitchens. These golden fried potatoes come together quickly and are great with any meal. Kids love the flavor and crunch of simple aloo fry, which you can make by frying small potato cubes until they're browned. If you'd like a more flavorful fry, try it Chettinbad-style. This South Indian way of flavoring the potatoes uses curry leaves, black peppercorns, chilies, and onions. Try aloo fry and just see if it doesn't make it into your weekly meal rotation! [Edit]Ingredients [Edit]Simple Aloo Fry - 2 large potatoes
- of vegetable oil
- 1/2 teaspoon (1 g) of Kashmiri chili powder (lal mirch powder)
- Salt to taste
Makes 2 servings [Edit]Chettinbad-Style Potato Fry - of vegetable oil
- 1/2 teaspoon (1 g) of mustard seeds
- 25 curry leaves, divided
- 4 to 5 long dry chilies
- 1 1/2 cups (150 g) of shallots (sambar onions)
- 3/4 pound (300 g) of baby potatoes
- 2 teaspoons (5 g) of urad dal
- 1 teaspoon (3 g) of whole black peppercorns
- Salt to taste
Makes 2 servings [Edit]Simple Aloo Fry - Rinse 2 large potatoes and peel them. Rinse the potatoes under cold water to get rid of dirt and pat them dry with a clean towel. Then, peel each of the potatoes and set them on a cutting board.[1]
- Use starchy potatoes like russets if you want potatoes with fluffier centers or choose yukon golds if you want the potato fry to have even more flavor.
- Cut the potatoes into cubes. Carefully use a sharp knife to cut the potatoes in half lengthwise. Lay them flat so you can cut them into thick slices. Then, cut across the slices to make cubes.[2]
- Soak the potatoes in a bowl of cold water for 5 minutes. Transfer the potato cubes to a bowl and fill it with cold tap water so the potatoes are completely submerged. Set the potatoes aside to soak while you heat oil in a skillet.[3]
- Soaking the potatoes gets rid of some of the starch so the potatoes don't stick together when they cook. They'll also crisp up more than if you skip the soaking step.
- Heat of vegetable oil in a skillet over medium heat. Pour the oil into a cast-iron skillet or heavy nonstick pan and set it on the stove. Turn the burner to medium and heat the oil for at least 1 minute.[4]
- You'll know the oil is hot enough when you see the surface shimmering.
- Put in the potatoes into a colander and put the potatoes into the skillet. Set a colander or strainer in the sink and pour the potato cubes into it. Shake the colander a little to drain all of the water. Then, spread the potatoes in the skillet with the oil.[5]
- Be careful as you slowly lower the potato cubes into the oil. Avoid dropping them from high up or the oil may splatter.
- Stir the potatoes occasionally and fry them for 12 to 15 minutes. Stir the potatoes in the skillet so they're coated with the oil and leave them to cook undisturbed for a few minutes. This helps them brown on the bottom. Then, stir the potatoes every few minutes and fry them until they're golden on all sides. This should take about 12 to 15 minutes.[6]
- You can test if the potatoes are done cooking by inserting a fork through 1 of the cubes. It should be easy to pull the fork back out if the center is tender.
- Turn off the burner and stir in chili powder and salt to taste. Once the potatoes are crisp on the outside and soft in the center, turn off the burner. Sprinkle 1/2 tsp (1 g) of Kashmiri chili powder over the potatoes and stir them. Then, sprinkle salt over the potatoes and taste one so you know if you'd like to add more salt or chili powder.[7]
- The Kashmiri powder gives the aloo fry a deep, rich color.
- Serve the aloo fry with rice or soup. Aloo fry is a filling accompaniment to any Indian meal. Try it with steamed basmati rice, soup, or rasam. For the best texture, serve the aloo fry as soon as you turn off the skillet so the potatoes stay crisp.[8]
- You can refrigerate leftover aloo fry in an airtight container for up to 5 days, but the potatoes will become soft the longer they're stored.
[Edit]Chettinbad-Style Potato Fry - Peel the potatoes and shallots. Rinse 3/4 pound (300 g) of baby potatoes and use a vegetable peeler to remove the skins. Then, peel 1 1/2 cups (150 g) of shallots. Leave the baby potatoes and shallots whole.[9]
- Shallots are also called sambar onions. They'll give the potatoes a deeper flavor as they fry together.
- Bring the potatoes to a boil over medium-high heat for 8 to 10 minutes. Transfer the whole potatoes to a pot and pour in enough cold water to cover the potatoes by . Set the pot on the stove and turn the burner to medium-high so the water comes to a boil. Boil the potatoes for 8 to 10 minutes or until they're just becoming tender.[10]
- You can skip this step if you don't want to parboil the potatoes, but they'll take longer to fry.
- Put the potatoes into a colander. Turn off the burner and set a colander or strainer in the sink. Wear oven mitts so you can carefully pour the pot of potatoes into the colander. Shake the colander a little so all of the water drains from the potatoes.[11]
- Set the potatoes aside while you prepare the skillet and spices.
- Put the urad dal, 3 of the chilies, 15 curry leaves, and peppercorns into a skillet. Place a heavy skillet on the stove and put 2 teaspoons (5 g) of urad dal into it along with 15 of the fresh curry leaves. Add 3 of the long dry chilies and 1 teaspoon (3 g) of whole black peppercorns. These spices are the basis for your masala.
- To make your chettinad potato fry less spicy, scrape the seeds from the chilies and discard them.
- Toast the spices over medium heat for 1 to 2 minutes. Carefully shake the skillet as the spices cook so they heat evenly and don't burn in spots. Cook the spices until the urad dal turns brown and you can smell the spices.[12]
- Don't walk away from the spices as they're toasting since they can burn quickly.
- Cool the spices and grind them into a fine powder. Once the spices are fragrant, turn off the burner and set the skillet aside so the spices cool. Then, put them into a small spice grinder or small food processor and pulse them into a powder.[13]
- Heat the oil, mustard seeds, 2 chilies, shallots, and curry for 3 minutes. Pour of vegetable oil into a heavy pan and turn the burner to medium. Once the oil shimmers, add 1/2 teaspoon (1 g) of mustard seeds, the whole shallots, the remaining 2 long dry chilies, and the remaining 10 curry leaves. Stir the mixture as it becomes fragrant.[14]
- This spice mixture in oil is called a tadka and it's a great way to boost the flavor of the potatoes.
- Use caution when you stir the oil mixture since the mustard seeds may splatter.
- Add the potatoes and fry them for 3 minutes. Pour the parboiled potatoes out of the colander into the skillet with the oil. Carefully stir the mixture to coat the potatoes with the seasoned oil and cook them until the potatoes start to brown.[15]
- Stir the potatoes frequently so they don't stick to the skillet.
- Stir in the masala and fry the potatoes for 5 minutes over medium heat. Pour the masala powder into the skillet and along with salt according to your taste. Stir the potatoes really well so they covered with the spices. Then, fry the potatoes until they're completely crisp.[16]
- Turn the burner down if the shallots begin to burn.
- Serve the Chettinbad-style potato fry with rice or soup. The spicy potatoes are a great side to serve with milder foods like steamed rice or chapatis. If you like, set out chutneys or raita to cool down the heat of the dish.
- Refrigerate leftover potato fry in an airtight container for up to 5 days.
- Although the flavor of the potato fry improves over time, the potatoes become soggy the longer they're stored. Try to serve the potatoes as soon as you've finished frying them.
[Edit]Warnings - Always use caution when you work with hot oil.
[Edit]Things You'll Need [Edit]Simple Aloo Fry - Nonstick or heavy skillet
- Spatula
- Knife and cutting board
- Bowl
- Strainer or colander
- Vegetable peeler
- Measuring cups and spoons
[Edit]Chettinbad-Style Potato Fry - Pot
- Colander
- Nonstick or heavy skillet
- Measuring cups and spoons
- Spoon
- Vegetable peeler
- Spice grinder
[Edit]References |
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