| How to Tell Scary Stories Posted: 31 Oct 2020 01:00 AM PDT Before horror movies laced with special effects kept people up at night, people got scared the old-fashioned way: through storytelling. Telling scary stories in a way that really scares people can be tough to master, so it does take some practice. You can come up with the perfect story and build suspense to keep your audience hooked on your every word. [Edit]Coming up with a Story - Read a few classic scary stories to get inspiration. Go to the library or search online for the scariest stories you can find. Pick out 3 to 5 stories that have spooking potential and read them all the way through. Think about how you can make them your own by putting your own twist on them.[1]
- Dracula, Frankenstein, and The Woman in Black are a few classic scary stories that you could read.
- The more realistic and recent the story, the scarier it'll be when you tell it. That way, the listeners can relate.
- Urban legends make excellent scary stories. The danger with using an urban legend, however, is that some of your listeners may have heard variations of it, thus ruining the effect.
- Set the story in a recent time period or place. Change the details so that it seems as though the story took place nearby, and recently. If the story took place in a canning factory, but you know there's a pecan factory in your town, switch out that detail (if you can do so without changing the story too much). If you can tie the story to someone you know, that's even better.[2]
- Add in details to make your story sound realistic. Try to put in as many details as you can so your story sounds real, like where exactly it was, what time of day it was, or what the weather was like. If your story is about you, add in your reactions and what you were feeling. If you're telling it from someone else's perspective, give details on who they are and how you found out about it. For the big climax of your story, put in an actionable detail that's super scary.[3]
- For example, you could tell an urban legend about your hometown from the point of view of your grandpa as a child.
- Or, you could tell a ghost story about how you explored an abandoned building in the countryside.
- You can also tweak your story to add in details of your current surroundings. For example, if you're sitting outside on a foggy night, say that your story happened during a foggy night too.
- End with a frightening climax to your story. The scariest part of a scary story is not knowing what's coming next. Think of a large, expressive action that will make your audience jump or get super scared. Emphasize how scared the person in your story was to give your audience a way to relate.[4]
- If you're telling a story about a monster, the climax could be that it almost caught you as you were running away.
- If your story involves ghosts, you could talk about how you saw a dark figure in the hallway that rushed towards you.
- For stories involving creepy critters, describe the feeling of a snake or a spider crawling up your arm.
- Practice saying the story out loud once or twice. There's nothing worse than realizing you forgot a crucial detail in the setup of your story. Spend a few minutes rehearsing how you're going to tell your story, and make sure you aren't leaving out any important information.[5]
- If you need to, you can write out a few notes to help you keep track of the details. However, try to memorize your story before you actually tell it.
[Edit]Building Suspense - Mention some casual details about your story throughout the day. Way before you tell the story (like the day before, or that morning), find a way to mention a few details that are relevant to the story. If you drive by the pecan factory, for example, ask your friends if they've ever been there. If you're telling a ghost story, ask your friends if they believe in evil spirits.[6]
- This will make your audience curious and set up a little suspense before you even start telling your story.
- Pick a time when you have your audience's full attention. If you're going camping, wait until you're sitting by the bonfire. If you're at a sleepover, time your story for when your friends are all in the living room. Try to make them sit around you so you can look everyone in the face.[7]
- If your audience members are distracted, your story won't be as effective.
- Act nervous about telling the story to build suspense. When the time draws near to tell the story, start pretending to be anxious. Get the chills here and there, and rub your upper arms as if to warm yourself. Look suddenly behind you, or at the distance, as if you just saw something. Keep doing this kind of stuff subtly until someone notices. At first, brush it off as if it's nothing, but keep up the act.[8]
- This will intrigue your audience so that they're dying to know more. It also helps to build suspense, making your story even scarier.
[Edit]Scaring Your Audience - Start telling your story in a slow, quiet voice. Make your voice loud enough so that everyone can hear, but keep your eyes down to make it seem like you're being forced to talk. A quiet voice can make you seem reluctant, like you don't want to tell your story but the audience is twisting your arm.[9]
- This might even force some people to lean in closer to you, giving you more of their attention.
- You could start your story with something like, "When I was 5 years old, my grandpa told me the story of the bloody lagoon."
- Add in body language to make your story more realistic. If you're talking about how scared you were, open your eyes wide to look frightened. If you're talking about how you had to hit or punch at something, swing your arms wildly. Use your body as a storytelling device to drive home the details.[10]
- This will help keep your audience engaged and interested in what you have to say.
- If you're sitting right next to someone, use caution when you swing your arms around so you don't hit them.
- Try to stay seated when you tell your story. Standing up or acting out your words can make you seem too eager.
- Use pauses for dramatic effect. As you get closer and closer to the climax of your story, stop talking for 2 to 3 seconds at a time. Act like you can't even bear to tell the rest of the story to engage your audience even more.[11]
- Your audience might even feel bad for making you tell the story, which makes it even more scary.
- For example, you could say, "And then… (dramatic pause) I heard a knock at the door."
- End the story with the dramatic climax. Yell the last sentence of your story while you lunge forward at your listeners and scare the life out of them. This will probably make them jump since they are so frightened. Even if they chuckle afterwards, you'll know that you got them good with your story.[12]
- You can also end your story as quietly and uncomfortably as you started it for a more subtle, disconcerting effect.
- Try to keep your story under 5 minutes long so that your audience doesn't get bored.
- Don't smile or laugh when you're telling the story. You want to establish a somber mood, tinged with anxiety.
- Always be on the lookout for new material. Read horror stories often, and think of ways you can adapt them into the spoken form.
[Edit]Warnings - Make sure your story is appropriate for the audience. Young children, for example, probably don't want to hear about blood and guts.
[Edit]Related wikiHows [Edit]References |
| How to Make Ghosts in a Dirt Graveyard Posted: 30 Oct 2020 05:00 PM PDT Once you create this dessert treat, it will look more realistic than just food. The following recipe will serve 15 to 18 hungry little "goblins". [Edit]Ingredients - 16 ounce (450g) package of Oreo sandwich cookies
- 3 1/2 cups of cold milk
- 12 ounce tub of Cool Whip (thawed)
- 2 packages (4-serving size each) of Jell-O Chocolate Instant Pudding and Pie Filling
- Assorted cookies, candies, candy corn, candy pumpkins, etc.
- Decorative icing
- Use a rolling pin or food processor to crush the cookies into fine grains or simple crumbs in a plastic bag.
- Make the pudding by mixing the cold milk with the pudding powders. Whisk everything together for about 2 minutes.
- Mix about 3 cups of the Cool Whip and half of the cookie crumbs into the pudding. Stir thoroughly.
- Pour the cookie pudding mixture into the baking pan and spread it out evenly.
- Layer the top with the rest of the cookie crumbs.
- Place the pan in the refrigerator for at least an hour, or until ready to decorate.
- Take the pan out of the refrigerator. Stick different kinds of cookies halfway into the pan to create the tombstones. Use decorative icing to create inscriptions on each cookie tombstone.
- To make the ghosts, spoon wispy heaps of Cool Whip, layering each scoop smaller and smaller (as if you're making a snowman). Stick on a pair of small candies for the their eyes.
- Sprinkle and insert different candies and candy pumpkins to make other effects of your graveyard. Once you're satisfied with the end result, it's ready to serve at your Halloween party!
[Edit]Things You'll Need - Rolling pin or food processor
- Mixing bowl
- 13 x 9 inch (22.5cm x 33cm) baking pan
- Spoon
- Display plate or stand
[Edit]Related wikiHows [Edit]References - Adapted from, "Ghosts in the Graveyard", Kraft Halloween, 2002:16.
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| How to Cook Cabbage and Potatoes Posted: 30 Oct 2020 09:00 AM PDT Lots of cuisines have a dish based on cabbage and potatoes. Although there are many ways to prepare them, you're sure to get a meal that's inexpensive, filling, and nutritious. Try frying shredded cabbage with chopped potatoes to get a crispy meal that cooks up quickly or boil cabbage leaves with potatoes for a silky side dish that's great with sausage. To get vegetables with a caramelized flavor, roast the cabbage with potatoes in a little chicken stock. [Edit]Ingredients [Edit]Pan-Fried Cabbage and Potatoes - 1/2 of a green cabbage
- 1 large potato
- 5 strips of bacon, chopped
- 5 cloves of garlic, minced
- 1/4 teaspoon (1.4 g) of salt
- 1/4 teaspoon (0.5 g) of ground black pepper
Makes 4 servings [Edit]Boiled Cabbage with Potatoes - 1/2 head of green cabbage
- 1 large potato
- 1 teaspoon (3 g) of whole peppercorns
- 3 slices of bacon
- 1/2 teaspoon (2.5 g) of salt
Makes 4 servings [Edit]Oven-Baked Potatoes and Cabbage - 1 green cabbage
- 2 large potatoes, peeled
- of bacon
- 2 cups (300 g) of yellow onions, sliced
- 1 teaspoon (5.5 g) of salt
- 1 teaspoon (2 g) of ground black pepper
- of chicken stock or broth
Makes 6 servings [Edit]Pan-Frying Cabbage and Potatoes - Fry 5 strips of bacon in a skillet over medium heat until they're crispy. Chop the bacon into pieces and place them in a deep skillet. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon until it's completely fried and crispy.[1]
- The amount of time this takes depends on how thick your bacon slices are. Plan on frying the bacon for 5 to 10 minutes.
- Prep the cabbage and potato while the bacon is frying.
- Transfer the fried bacon to a paper towel-lined plate. Once the bacon is completely crispy, carefully scoop it up with a slotted spoon. Put the pieces on the paper towel-lined plate, which will absorb the excess grease.[2]
- Leave the grease in the skillet because you'll cook the cabbage and potato in it.
- Shred 1/2 a head of cabbage and chop 1 potato into pieces. Rinse the vegetables and place them on a cutting board. To shred the cabbage, slice it in half through the core. Cut out the white core and discard it. Then, slice across the cabbage in strips. Take the potato and cut it into pieces.[3]
- You can peel the potato or leave the skin on for added texture.
- Add the cabbage, potato, salt, and pepper to the skillet. Place the shredded cabbage and potato pieces into the skillet with the bacon grease. Stir in 1/4 teaspoon (1.4 g) of salt and 1/4 teaspoon (0.5 g) of ground black pepper.[4]
- If you like a little extra crunch, sauté 1/3 cup (50 g) of diced onion in the skillet for about 5 minutes before you add the cabbage and potato.
- Cover the skillet and fry the mixture over medium heat for 7 to 8 minutes. Keep the burner on medium heat and put the lid on the skillet to trap the steam. Cook the cabbage until it's tender and stir the mixture every few minutes so it fries evenly.[5]
- Wear oven mitts when you lift the lid off of the skillet and ensure that the steam doesn't burn you.
- Stir in the garlic and cook the uncovered mixture for 1 minute. Remove the lid and add 5 cloves of minced garlic. Stir until the garlic is incorporated and cook it just until it becomes fragrant.[6]
- Turn off the burner and stir in the crispy bacon pieces. Sprinkle the fried bacon over the cabbage and potato mixture. Then, stir until it's combined and spoon the cabbage and potato mixture onto serving plates.[7]
- Although you can store leftover cabbage and potatoes in the refrigerator, the mixture will continue to soften as it's stored. Eat the cabbage and potatoes within 3 days.
[Edit]Boiling Cabbage with Potatoes - Wrap the bacon and peppercorns in 1 cabbage leaf. Rinse a green cabbage and pull off the large outer leaf. Lay the leaf on your work surface so it rests like a bowl. Then, fold 3 slices of bacon so they fit in the middle of the cabbage leaf and put 1 teaspoon (3 g) of whole peppercorns on the bacon.[8]
- To boil vegetarian cabbage and potatoes, skip this step.
- Fold the leaf over to cover the bacon and wrap it with kitchen twine. Fold the cabbage leaf over the bacon and tuck the sides of the leaf under to create a little cabbage package. Take a piece of kitchen twine and wrap it around the narrow side of cabbage. Then, wrap it across the in the opposite direction and tie a secure knot.[9]
- It's important to wrap the cabbage well so the peppercorns don't float out as you boil the cabbage and potatoes.
- Cut the cabbage in 1/2 and trim away the white core. Carefully slice through the green cabbage so you cut through the core. Take a small knife and cut the white core away from the bottom of the cabbage. Discard the tough core.[10]
- Save the other cabbage half for another recipe.
- Put the cabbage leaves into a colander and rinse them under cold water. Pull away each leaf from the cabbage half and place them in a colander. Set the colander in the sink and run cold water over them. Leave them in the colander while you prepare the potato.
- If you prefer, cut the cabbage into 3 or 4 wedges.
- Peel 1 potato and cut it into chunks. Rinse the potato and peel it. Carefully cut the potato in half lengthwise and lay the halves flat on your cutting board. Cut through each half lengthwise and then slice across them to make pieces.[11]
- It's important to peel the potato because the peel will be tough after you boil the potato.
- If you'd like to add more vegetables to the dish, cut 4 peeled carrots into quarters and cut 1 onion into 6 wedges.
- Fill a pot half full of salted water and bring it to a boil. Place a large pot or Dutch oven on the stove and fill it at least half full with water. Add 1/2 teaspoon (2.5 g) of salt and turn the burner to high.[12]
- Place the lid on the pot to help the water boil faster. You'll know the water's boiling when you see steam escaping from under the lid.
- Add the potato chunks and cook them over medium-high heat for 10 minutes. Put the potatoes in a slotted spoon and slowly lower them into the boiling water. Turn the burner down so the water bubbles gently. Keep the lid off of the pot and cook the potatoes until they're just starting to become tender.[13]
- The potatoes will continue to cook when you add the cabbage to the pot.
- If you're adding carrots and an onion, put them in the pot with the potatoes.
- Add the bacon packet and cabbage and simmer it for 20 minutes. Take the cabbage leaves from the colander and add them to the simmering water along with the cabbage-wrapped bacon packet. Put the lid on the pot and turn the burner down to medium. Simmer the cabbage and potatoes until they're both completely tender.[14]
- The bacon flavors the cabbage and potatoes as they cook.
- Drain the cabbage and potatoes into a colander. Turn off the burner and wear oven mitts to pick up the pot. Slowly pour the mixture into the colander that's in the sink so the water drains. Discard the bacon packet and serve the boiled cabbage and potatoes while they're hot.[15]
- If you like, top the dish with butter and serve it with corned beef or sausage.
- Refrigerate leftover boiled cabbage in an airtight container for up to 3 days.
[Edit]Roasting Potatoes with Cabbage - Preheat the oven to and cut 1 cabbage into quarters. Rinse a cabbage and place it on your cutting board. Use a sharp knife to carefully cut the cabbage in half through the core. Lay each half flat and cut them in half again through the core. Then, cut away the white cores and discard them.[16]
- Feel free to substitute red cabbage for the green cabbage.
- Cut 2 large potatoes into chunks. Rinse the potatoes and peel them. Place the potatoes on a cutting board and cut each in half lengthwise. Lay the halves flat and cut them in half lengthwise again. Then, cut across the potato pieces to create chunks.[17]
- If you can't find large potatoes, use 3 or 4 smaller potatoes.
- Arrange the cabbage and potatoes in a roasting pan. Get out a deep roasting pan and place the cabbage quarters in it. Scatter the potato pieces around the cabbage so they alternate with the cabbage quarters.[18]
- Set the pan aside while you fry the bacon and onions.
- If you'd like to add carrots to the dish, cut 6 peeled carrots into pieces and scatter them over the potatoes and cabbage in the pan.
- Fry of chopped bacon over medium heat for 7 minutes. Chop the bacon slices into pieces and place them in a skillet on the stove. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon pieces until they start to look crispy around the edges.[19]
- If you don't want to include bacon in the dish, skip this step.
- Add 2 cups (300 g) of sliced onions to the skillet and cook them for 5 minutes. Carefully lower 2 cups of sliced onions into the skillet with the bacon. Stir the mixture so the onions are coated with the bacon grease and cook them over medium heat until they soften a little.[20]
- Avoid dropping the onion slices into the skillet or the bacon grease could splash you.
- Spread the bacon and onion mixture over the vegetables. Turn off the burner and put on oven mitts. Carefully hold the skillet in 1 hand and spoon the bacon and onion mixture over the vegetables in the roasting pan. Tilt the pan so the grease also drips onto the vegetables.[21]
- The bacon grease prevents the vegetables from sticking to the pan as they roast.
- Pour chicken stock over the mixture and add salt and pepper. Slowly pour of chicken stock or broth over the vegetables in the roasting pan. Then, sprinkle 1 teaspoon (5.5 g) of salt and 1 teaspoon (2 g) of ground black pepper evenly over the pan.[22]
- If you prefer, substitute vegetable broth for the chicken stock.
- Cover the pan with aluminum foil and bake it for 1 1/2 hours. Tear off a sheet of aluminum foil and wrap it tightly over the top of the roasting pan. Place the pan in the preheated oven and bake the cabbage and potatoes until they're completely tender.[23]
- The vegetables will steam as they bake and they'll absorb flavor from the chicken stock.
- Remove the pan from the oven and let it sit for 15 minutes before serving the dish. Wear oven mitts to take the pan out of the oven and set it on the stove. Leave the covered dish to rest for 15 minutes so it finishes cooking. Then, wear the mitts to peel away the foil. Spoon the cabbage and potatoes onto serving dishes and ladle some of the bacon broth over them.[24]
- Refrigerate the leftover cabbage and potatoes in an airtight container for up to 3 days. The dish will become more flavorful as it's stored.
- Use your favorite type of potatoes in these recipes. For a slightly sweeter flavor, try substituting sweet potatoes.
- To make any of these dishes vegetarian, leave out the bacon and substitute vegetable stock for chicken stock.
[Edit]Things You'll Need [Edit]Pan-Fried Cabbage and Potatoes - Knife and cutting board
- Measuring spoons
- Skillet
- Spoon
- Potato peeler
- Paper towel
- Plate
- Slotted spoon
[Edit]Boiled Cabbage with Potatoes - Large pot
- Spoon
- Knife and cutting board
- Kitchen twine
- Colander
[Edit]Oven-Baked Potatoes and Cabbage - Knife and cutting board
- Skillet
- Roasting pan
- Aluminum foil
- Measuring cups and spoons
- Potato peeler
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
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