| How to Use Trip Mines Effectively in Halo 3 Posted: Trip mines in Halo 3 are deadly, but also very hard to use effectively. Improper use can result in the death of you and your team mates, but used wisely, they can destroy vehicles, guard corridors, and kill all but the most cautious opponent. Here are some tips on how to deploy the trip mine effectively in your Halo 3 multiplayer matches and campaigns. Steps - Learn the capabilities of trip mines and how to use them. To use trip mines effectively, you need to know how big their blast radius is, as well as a number of other factors. Trip mines are just another piece of equipment which you can use in both the Halo 3 campaign and multiplayer, so they work the same way as bubble shields and the like. Walk over an unarmed trip mine to pick it up, and press X on your Xbox 360 controller to use it. If anyone walks near it or shoots it, it will detonate. In addition, it will self-detonate in 90 seconds if it has not been set off.
- Experiment using the trip mine in a custom game or Forge. Although only the multiplayer maps Avalanche, Rat's Nest and Sandtrap, and the campaign level Tsavo Highway, have default-spawning trip mines, they can be bought and placed on any map when editing in Forge, so use them as much as possible. Try and see how close you have to be to kill an enemy and where the best places are on a map to put them.
- Hide your trip mines carefully. The key to placing effective trip mines is keeping them well hidden. When you place them, they beep loudly and flash with an orange glow, making them easy for enemies to find, avoid and even use against you if they shoot them. Try bouncing trip mines off walls, so that they land upside down, thus hiding the glowing light, or hide them around corners or on ledges so that enemies won't see them until it's too late.
- Anticipate where your opponent will travel. Trip mines detonate no matter what after 90 seconds, so be sure to place them in an area which is well frequented by the enemy team. Cover doorways and important areas with them to deter and kill enemies. If there is a special weapon or vehicle on the map, consider placing a trip mine beneath it, or even place an active trip mine where the trip mine spawns, to fool opponents.
- Use trip mines to eliminate vehicles. Trip mines have a larger blast radius than rockets and grenades, so they are perfect for taking out enemy vehicles. Place trip mines where you think vehicles will go, or drop one down quickly if one is about to splatter you.
- Combine your trip mines with other weapons. Throwing a trip mine down on someone followed by a grenade will kill almost anything, so don't forget to take advantage of enemies weakened by your trip mines. A quick burst of a battle rifle or carbine will finish off any stragglers who didn't die in the explosion.
- Use a trip mines to get rid of campers. Nothing is more annoying than players sitting in a corner with rockets or a sword, or in a bubble shield. However, use this against them - sneak up and throw a trip mine where they stand; they will either have to move or shoot the trip mine and risk dying from the explosion, or stay trapped until someone kills them. Throw a grenade into the area and job done. Trip mines thrown into bubble shields will almost always end with a detonation, killing your opponent and the blast will be contained in the bubble shield's walls. Trip mines can also be placed to deter any campers from reaching a vital spot on the map.
- Communicate with your team. Trip mines are the only equipment which are actively deadly - they will just as easily detonate when an ally walks over it as when an enemy does, so if you're placing one down, tell your team. If a team mate does set it off, then it will count as a betrayal and may result in you being kicked from the match. Because of this, be sure to only use trip mines when you are playing with friends, or when everyone on your team has headsets to minimize your chances of getting booted.
- Find other uses for trip mines. Trip mines can be used as an alternative to grenade jumping and can also be used to overload maps and create traps in Forge. Experiment a lot and use them whenever you can and you'll be a master of the trip mine in no time.
Video Tips - If you destroy an enemy vehicle with equipment on either a Free For All ranked multiplayer game or in campaign, you can unlock the 'We're In For Some Chop' achievement worth 5 gamerscore. The easiest place to do this is versus a brute chopper on the Tsavo Highway campaign level.
- In most cases, a trip mine deployed on a man cannon will fly off into the map, making it a deadly explosive projectile.
Warnings - Practice makes perfect - trip mines are very hard to use effectively so keep at it!
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| Use up the leftovers more creatively tonight - make a soup intuitively, without a recipe Posted: When you want to make soup, you may have things around to use, but don't know which recipe to choose, or feel like following a recipe. Maybe you just don't feel like shopping. Here is an easy answer - make a great soup without really trying or following a recipe. Steps - Find a pot large enough for the soup. A two quart (1.89 liter) pot is minimum, but 4-8 quarts (3.7 liters - 7.6 liters) would be best.
- Decide on what kind of soup you want. Basic ingredients include meat, vegetables, fruit. Basic soup styles include hot or cold, thick or thin, and cream or clear (consommé).
- Determine what ingredients you have on hand. Start with water, flavored with anything (to make a "stock"). You can use any meat, fresh fish parts, poultry, canned stock or dry cubes, or even just plain onions.
- Determine what your soup will look like at the end. How thick will it be? What color? How chunky or smooth? You can build your soup to turn out the way you want it to. For warmer weather, the soup should be less dense, lighter in texture, and possibly even cold. For colder weather, prefer soup that is thick, hot, and filling.
- Find basic stock flavorings. These can include: onions, garlic, potatoes, celery, carrots, tomatoes, parsley, herbs, salt, pepper, spices, vinegar, lemon.
- Decide if you will use dry beans or grains. Dry beans require pre-soaking overnight, or for at least 12 hours in cold water, to allow them to cook in 1-2 hours. You can speed things up by using canned beans. Grains such as buckwheat or brown rice need up to an hour to cook.
- Start adding ingredients to the stock. If you are using meat, add that first, with onions, celery and carrots, and tomatoes, if using. This base needs to cook for an hour at least.
- Add dry beans (soaked) and hard grains with the meats, or at the beginning of making a vegetable soup.
- Add vegetables in the order of their hardness. For pure vegetable soups, add the vegetables at the beginning of boiling. For meat soups, add the vegetables at least half an hour after beginning to boil the meats. Wash, peel (if desired), and cut vegetables into uniform bite-sized pieces before adding them to the soup.
- Cook at a simmer until the meat is very tender or until hard vegetables and grains are tender. Remove all meat bones. You may cool the soup now and finish cooking later, or even on the next day. If you do, skim off any hardened meat fat before re-heating it.
- Add soft foods at the end. Soft foods such as pasta and risoni don't need a lot of cooking and will disintegrate if they're overcooked. Leave them for the last 10-15 minutes of cooking.
- If you want a pureed soup (namely, a soup without any lumps), remove any meat bones and use a blender, hand puree tool, or food processor. (Warning: Hot liquids are very unpredictable in blenders. Be sure to start slowly or else the liquid may explode out the top and burn you!) Take small batches of the solid foods and whirl them with a bit of the stock. Return it to the pot or a separate bowl temporarily. Then return all the pureed soup to the pot and keep it warm.
- Add cream if you want a creamed soup. Add up to a cup of milk, cream or half-and-half to the soup, and let it become hot. Do not boil it.
- Serve with any garnishes you want.
Tips - You may arrange the color of your soup as follows:
- red = tomatoes, paprika, chile, sweet potatoes, carrots.
- white = chicken, white rice, mushrooms, potatoes, cauliflower, pasta, cream.
- green = spinach, summer squash, greens, peas, cabbage, broccoli.
- mixed = grains, beans, beef/lamb.
- You may determine the texture of the soup as follows:
- smooth = puree and cream.
- chunky = bits of meat and grains/vegetables.
- clear = chicken stock which is strained, then add lettuce, mushrooms, cabbage, tofu.
Many ingredients here make yellow
- You may choose the basic flavor of your soup as follows:
- meaty = meat, onions, garlic, potatoes.
- mild = potatoes, light herbs such as parsley or marjoram, rice, mushrooms, mild greens such as spinach.
- creamy = cream, yogurt.
- spicy = garlic, lemon, chile, ginger, curry, Tabasco.
- sweet/sour = vinegar plus brown sugar.
- Hard vegetables include: onions, carrots, potatoes, turnips, rutabagas, winter squash, pumpkin.
- Medium vegetables include: summer squash, parsnips, celery, bell peppers, peas, green beans, mushrooms, cabbages, cauliflower, broccoli.
- Soft vegetables to be added only 20 minutes before serving include: all greens, chard, kale, sprouts, lettuce.
- Garnishes can include: toasted nuts or seeds, fresh cut herbs, cheese toast to float on top, dumplings, raw sliced mushrooms, a bit of sour cream or yogurt, grated cheese, croutons.
- If you begin a soup and plan to continue later, wait until you re-heat the soup before adding any soft vegetables and foods (including left-overs). Do not add cream until the moment that you are ready to serve.
- Consider the flavors you plan to mix. Start with the basics of meat (or potatoes/grains), onions, herbs and garlic. Be aware of strong flavored ingredients and don't over-mix them. These include: buckwheat, turnips, mint, chile, bell pepper, sage, and lemon.
- For blander foods, try to add something to liven the flavors. Bland foods include: white rice, chicken, mushrooms, lettuce, zucchini, potatoes. Use lemon juice, pepper, chile, oregano, garlic to liven them up.
- Find leftover cooked foods to add at the end if you wish. These could include bits of: stew, macaroni and cheese, old bread (for thickening), take-out Chinese or Indian foods, meat loaf, cooked oatmeal (for thickening), cooked vegetables, applesauce, salad dressing (for flavor), catchup, hard-boiled eggs.
- Avoid using eggplant, okra, or strong greens such as mustard.
- Taste the soup after half an hour, and at half hour intervals. Does it need more flavor? Add salt or flavors sparingly. Is it really spicy? Add white rice, bread, or even more water.
- Write the combinations that you enjoy. Classic soups include potato/leek, peas/mint, bean/tomato, cabbage/tomato, clam/potato, lamb/barley.
- Be ready to try whatever you have on the shelf. Add a can of tomatoes, corn, beans, any other soup, juice, or a package of Asian noodles, rice-a-roni, even granola.
- Beans and grains make a soup thicker, less clear. Avoid them for a clear thin stock.
- Often a soup grows too large with the addition of too many ingredients. You may start with only one potato, one onion, etc. but soon it gets large. Limit your vegetables to 3-4, and one bean or grain or pasta, in order to not make too much.
- Fruit soups and cheese soups are more specialized and may require a recipe the first time you try them. Try something else first.
Things You'll Need - 4-8 quart soup pot with lid
- Large wooden or other spoon to reach the bottom of the pan
- Chopping knife
- Cutting board
- Measuring cup or coffee mug to measure liquids
- Strainer or cheese cloth for clearing soup stocks
- Blender or food processor for purees
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