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t the water in a medium saucepan (or larger, if necessary) and bring it to a rolling boil on the stove. Once boiling, remove the water from the stove before adding sugar. 3 Slowly add sugar to the boiled water, stirring continuously. Try your best to refrain from scrapi ng the bottom of the saucepan while stirring the syrup. Once all the sugar has melted, set the syrup aside to cool. 4 Once the simple s yrup is slightly cooled, put the syrup in a pitcher and place it in the refrigerator. Refrigerate it for at least one to two hours befo free brick wall textures re using.1 Choose between natural and artificial stones. Natural water stones, usually taken from mines close to Kyoto, Japan, vary gre atly in quality due to constant mining of the area over the years. Inferior quality stones may have pieces of grit embedded in the ston afta aftershaves e. Artificial stones, available from many manufacturers, provide a steady mix of sharpening qualities at a cheaper price. 2 Differentia .

medium, and finishing, and each has a grain count, which designates the stone's sharpening capacity. Grain counts range from 120 to 8,0 00. The counts indicate the amount of grit in the stone. The larger the grain count, the smaller the grit particles in the stone. 4 Gea r the stone to the task. If you are sharpening a worn blade, use a stone with a grain count of 120 to 400. For ordinary sharpening of h ousehold knives, a 700 to 2,000 grain stone works best. If you need to get rid of scratches left on cutting implements by rough stones, reliquary audio book you can use a 2,000 grain or above water stone. 5 Wet the stone before using. Since the oilstone is another type of sharpening tool, i t's important to distinguish between them. Using oil on a water stone will destroy its sharpening value. Soak the stone in water for 20 afta aftershaves to 30 minutes before use. 6 Run the knife or other implement along the water stone at an angle. A burr (a tiny indentation) forms afte .

y sandpaper.Characteristics Flounder and sole have white, soft, flaky flesh on a fine-boned skeleton. The fish are small and usually so ld whole, fresh or frozen and trimmed of head and fin bones. Larger varieties may be available as fillets. Flounder and sole are interc hangeable in recipes. Fats and Calories A 28-gram serving of raw flounder or sole contains 26 calories, 3 of which come from fat. There are no saturated or trans fats in raw flounder or sole. Dietary Daily Values The same serving of raw flounder or sole provides 11 perc Gracie Diet ent of the Daily Value (DV) of protein. DV represents the amount of a particular nutrient that shoudl be consumed each day,as determine d by the USDA. The flatfish are also rich in vitamins and minerals. Each serving contains 4 percent of the DV of Vitamin D and Niacin a afta aftershaves nd 7 percent of the DV of Vitamin B12. A 28-gram serving of raw flounder or sole contains 13 percent of the DV of Selenium and 5 percen .

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