Extra Tools for Sebo Vacuum Cleaners

"Please don't tell us what we 'should' be doing to make more money/drive more business to us/make customers happy.

Toss goat with 1 teaspoon of the salt in a medium bowl.Let stand at room temperature 25 minutes..

Meanwhile, grind Guinea pepper pods in a mortar and pestle; remove grains and discard any pods.Toast Guinea pepper and grains of paradise in a small skillet over medium, stirring constantly, until fragrant, about 1 minute.With a mortar and pestle, grind Guinea pepper mixture to a coarse powder.

Add 1 cup of the onion and 1 teaspoon of the fresh ginger; grind and smash into smooth juicy paste.Set spice paste aside..

Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.. Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium.

Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes.Repeat this procedure on each of the 3 remaining plates.

Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve..Originally appeared: June 2013."Sambal," chef William Wongso told me when I arrived in Jakarta in the summer of 2016, "is a state of mind.".

At first, I thought I knew precisely what Wongso, the 73-year-old chef and Indonesian TV personality who happens to be the island nation's chief culinary diplomat, meant—because sambal was my state of mind..I'd flown there on a hunch: that the sambal oelek I'd been eating for years—the delectable chile paste from Huy Fong Foods, maker of sriracha—was not the be-all and end-all of sambal.