INPUT ARTICLE: Article: . Rinse away blood and debris before putting the gizzards on a cutting board. Slice each gizzard in half lengthwise and then rinse out the centers to get rid of debris. Pull off and discard the tough yellow lining from each gizzard. Loosen the debris by rubbing your fingers over the gizzards as you rinse. Put the gizzards in a bowl and pour the vinegar over them. Leave them to rest for 10 minutes. Then drain the gizzards and rinse them with water. Cover the gizzards with enough water so they're covered. Stir in 2 teaspoons (11 g) of salt, 1/2 teaspoon (1.5 g) of whole peppercorns, a 12 inch (1.3cm) piece of ginger, 2 cloves of garlic, 1 shallot, and 1 bay leaf. The amount of water you'll need will depend on the size of your pot. Turn the burner to high so the water comes to a boil. Then turn the burner down to medium or medium-low so the water bubbles gently. Cover the pot and simmer the gizzards until they soften to your liking. If the pot looks like it's going to boil dry, pour in 1 cup (240ml) of water. Turn off the burner and set a strainer in the sink. Slowly pour the gizzards into the strainer to drain away the water. Leave the gizzards to cool in the strainer until they're comfortable to handle. Then cut them into bite-sized pieces. If you prefer, you could leave the gizzards in larger pieces. Put 12 to 15 bamboo or wooden skewers into a long shallow dish. Then pour enough water to cover the skewers completely and let them soak while you finish preparing the gizzards. Soaking the skewers will keep them from catching fire on the grill. If you're using a gas grill, turn it to high. If you're using a charcoal grill, fill a chimney with briquettes and light them. When the coals become hot and slightly ashy, dump them in the center of the grill. Drain the water from the skewers and slide the drained gizzards onto them. You should be able to make 12 to 15 kebabs. Measure 2 tablespoons (34 g) of ketchup, 2 tablespoons (34 g) of Sriracha sauce, 1/4 cup (62 g) of mustard, and 1/4 cup (85 g) of honey into a bowl. Use a spoon or whisk to combine the sauce. Put the gizzards on the grill and brush them with the sauce. Turn the gizzards about halfway through the cooking time so they grill evenly. Brush them with more sauce if you'd like. Use tongs to transfer the grilled gizzards to a serving plate. Serve the Filipino gizzards immediately along with rice, noodles, or a salad. You can store leftover gizzards in an airtight container in the refrigerator for up to 3 to 4 days.

SUMMARY: Clean 1.1 pounds (500g) of chicken gizzards Soak the gizzards in 12 cup (120ml) of vinegar for 10 minutes. Mix the gizzards with water, salt, pepper, ginger, garlic, shallot, and bay leaf. Cover and simmer the gizzards for 60 to 90 minutes. Cool and cut the gizzards if necessary. Soak the skewers in water for at least 15 minutes. Heat a gas grill or charcoal grill to high. Thread the gizzards onto the soaked skewers. Combine the ketchup, Sriracha, mustard, and honey in a small bowl. Grill the gizzards for 4 minutes and turn them once. Remove and serve the Filipino gizzards.

INPUT ARTICLE: Article: Coat the base with approximately 4in (10cm) of sawdust. When you fire the kiln, the sawdust will give the pottery a polished finish. If your kiln includes multiple levels of shelving, go to the kiln's opening and place approximately 4in (10cm) of sawdust on each level of shelving. Lay each piece on the bricks and space them evenly from each other and the walls. Make sure there is at least 1in (2.5cm) between each piece for best results. Individual pottery pieces should not touch each other. If you are unable to load the pottery without some pieces touching, place half of them at the kiln for an initial firing. Fire the rest later. Place 1 to 2 clumps of newspaper around the pottery. Fill the remaining gaps between the newspaper and the kilns walls with firewood. Make sure there are no gaps between the walls, firewood, newspaper, and pottery. As you grow more experienced with your kiln, experiment with different types of sawdust shavings, as well as where you place the sawdust, which will result in different finished effects. Crumple up and light a sheet of newspaper and place it in the kiln. The fire may burn up to 72 hours. It will also take as many as 12 hours or longer to cool down, so be very careful when examining your pottery. When stoking the fire or otherwise approaching the kiln, use heat-resistant gloves and protective gear, such as goggles to protect your eyes from the smoke. As the fire consumes the sawdust, the upper half of the kiln will begin to cool. The slower the fire burns, the darker the pottery will be. To lighten the pottery, stoke the fire and add additional fuel newspaper and wood if the fire appears to be burning slowly. Clean the pottery with a soft cloth and then apply a layer of wax to make them shine. Your pottery may have glowing markings on it a result of resin from the sawdust. These can be removed using a kitchen scourer. You can then paint your pieces with glazes. If you'd like your pieces to have a matte or non-glossy finish, do not apply wax. Painting your pieces with oxide stains is the best approach to preserving your matte finish.

SUMMARY:
Put on a dust mask and coat the base of the kiln with sawdust. Load the kiln, starting with your pottery. Add newspaper and firewood to the kiln. Light the kiln and let the fire burn for at least 24 hours. Remove your pottery when all the sawdust has burned down.