Summarize the following:
Choose a clean, thick sponge large enough to cover the area you want to apply a cold compress to. Opt for a sponge without an abrasive side for scrubbing. To cover a greater area, use a second sponge as well. Run the sponge under water until it is soaked through. Place the wet sponge (or sponges) in a freezer bag to prevent it from sticking to the bottom of the freezer. Remove excess air from the freezer bag. Seal the bag tightly and place it in the freezer. Freeze the pack for several hours. The pack will be stiff when you first remove it from the freezer, so thaw it for a few minutes if you want it to be flexible when used. The sponge will soften gradually as you use it.

summary: Soak the sponge. Seal the pack. Freeze and use.


Summarize the following:
The assistant will run the tweezers, called jacks, around the bottom of the blown glass as you turn the pipe. This will help to cut the bottom and loosen the glass so it can come off. Use a wooden block to hit the pipe once so the blown glass comes off the pipe where the glass has been cut. Make sure your assistant is ready, wearing heat resistant gloves, to catch the blown glass when it comes off the pipe. Try to hit the pipe only once with a hard and firm whack. Doing it more than once can cause the blown glass to crack or break. The annealing oven should be kept at 960 °F (516 °C). Wearing heat resistant gloves, put the blown glass in the oven. The oven should then be cooled down over 14 hours to room temperature. The slow cool-down period will prevent the blown glass from cracking or breaking. Take the blown glass out of the annealing oven after 14 hours. Inspect it for any sharp edges, especially on the bottom. Use a grinding block to carefully smooth them out.

summary: Have an assistant cut the bottom of the blown glass with steel tweezers. Tap the pipe to remove the blown glass. Transfer the blown glass to an annealing oven. Remove any sharp edges on the finished piece.


Summarize the following:
Goat meat is not commonly available in Western supermarkets. You'll need to look for it through specialist butchers, online sellers from farms or gourmet food sellers, and in some Middle Eastern, Indian or Caribbean specialty grocery stores.  Sometimes the words "chevon" (older goat meat), "cabrito" (younger goat meat)  or "capretto" are used to denote that the meat is goat's.  You can also ask your local butcher to source some goat meat if you'd like to try it. Like beef or pork, there are a variety of cuts of goat meat to choose from. Each one has a different texture and flavor, and each requires a different cooking method. Here are the most popular cuts, and the best cooking methods for them:  Cheeks: Stew. Chops: Marinate and roast. Cubed or minced meat: Stew on or off the bone. Goat leg: Marinate and roast. Leg steaks: Marinate and roast. Shoulder: Marinate and roast. Goat is quite lean, and if cooked at the high temperatures, it will toughen and be intolerable for eating. Goat meat is best when it has been slow-cooked to break down the tendons in the meat. Marinating goat meat is another good way to tenderize the meat. In addition,  Goat meat loses moisture very quickly due to its low fat content. The best way to cook goat meat is to cook it slowly, preferably in a slow cooker, at a low temperature, and with plenty of moisture.  Moreover, goat meat should never be served rare; it must be thoroughly and well cooked in order for it to be appealing. Flavorful additions tend to make goat meat delicious. Goat meat is ideal for eating with Middle Eastern, Mexican and Indian dishes that use a slow cooking method. The meat gets infused with spices as it becomes tender.
summary: Go to a butcher that sells specialty meat. Select a cut of fresh meat. Learn how to bring out the best flavor in goat meat.