In one sentence, describe what the following article is about: . Get out 1 pound (453 g) of gizzards and carefully cut each of the gizzards in half lengthwise. Wash the gizzards thoroughly under cold water. Use your fingers to loosen and rinse away any debris or sediment. Peel away and trim the yellow lining from the gizzards and throw it away. You can use chicken, turkey, goose or duck gizzards for this recipe. Peel 2 medium-sized onions, 3 cloves of garlic, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to carefully chop the onions into rough pieces and set them aside. You'll need to crush the garlic cloves and mince them. Mince the fresh ginger too. Pour 2 tablespoons (30 ml) of olive oil into a large skillet and heat it over medium. Stir in the chopped onions and saute them for about 5 minutes so they soften a little. Add 1 tablespoon (9 g) of ground coriander, 1/2 tablespoon (4.5 g) of ground cumin, 1 teaspoon (3 g) of turmeric, and salt to taste. Stir and cook the mixture for another 1 or 2 minutes. If you'd like to add any other vegetables to your curry, when you stir in the chopped onions. For example, you could add sliced bell peppers, zucchini, or thinly sliced carrots. Stir in the washed and trimmed gizzards. Turn up the heat to medium-high and cook the gizzards for 3 to 4 minutes. They should brown on all sides. Stir in the minced garlic, minced ginger, and 1 or 2 finely chopped dried chilies (or 1/2 teaspoon of chili powder). Cook the mixture for 1 more minute. Wash and dice 2 large, ripe tomatoes. Stir these into the gizzard mixture and then pour just enough water into the pan to cover the gizzards. The amount of water you need will depend on the size of your skillet. Keep the heat at medium-high and stir the gizzard mixture until it comes to a boil. Turn the heat down to low and put the lid on the skillet. Let the gizzards bubble gently for about 1 hour. The gizzards should become completely soft. You may want to check the gizzards occasionally to ensure that they're still simmering. Adjust the heat as needed to keep it bubbling gently. The lid will keep a lot of the liquid from evaporating as the gizzards cook. Take a few sprigs of fresh cilantro and chop them. Stir the cilantro into the curried gizzards so they wilt a little. Serve the curried gizzards immediately with cooked rice, naan, or couscous. You can store leftovers in an airtight container in the refrigerator for several days.
Summary: Wash and trim the gizzards Chop the vegetables. Saute the onions for 5 minutes and stir in the seasonings. Add and saute the gizzards, garlic, and chilies. Add diced tomatoes and water to the skillet. Simmer the curried gizzards for about 1 hour. Stir in the cilantro and serve the gizzards.

Problem: Article: Bulbs need to be 'tricked' into believing they have survived winter in order to start flowering. This means they need to experience a sustained cold environment whilst they are dormant. The ones you buy commercially are likely to have been chilled for you. If you are supplying your own bulbs, you'll need to recreate this cold environment yourself. You can place the bulbs in a fridge salad drawer, but keep them well away from fruit, especially apples, because they emit gases that will inhibit the bulbs' later flowering. You can also try using a cool cellar if you can achieve an ideal temperature of between 30 and 50 F. Your bulbs need to stay at this cool temperature for around 4 months. Not all commercially purchased tulips will stand forcing. Check the label when you are shopping for bulbs. As a general rule, shorter tulip varieties tend to do better than taller varieties when forced. The essential thing is to select good healthy bulbs that are large and firm. Reject any bulbs that seem rather small or are soft or mushy. After chilling or purchase, store your bulbs in a cool dry and dark place until you are ready to force them. You don't want your bulbs to dry out completely, so keep them out of drafts. Inside a paper bag in a cool cupboard is ideal. You don't always have to get a specially designed vase to force tulips. The most important thing to remember is that the bulb should not touch the water, otherwise it will rot. The bulb does need to sit right above the water though, so the roots can grow down into it. You can get special glassware vases for forcing bulbs in garden stores or online. You can try filling a receptacle, like a tall vase, with a few handfuls of decorative pebbles or glass beads. Then fill with the vase water. The bulb should sit on top of the stones but still not touch the water. The bulb roots will need a few inches of water to grow down into. If you're improvising with your own vessel, just remember that the tulip needs to sit above the water but shouldn't touch it. Fill your receptacle with a few handfuls of pebbles or glass beads. Top it up with cool water and place the tulip bulb on top. The pointed part of the tulip bulb should point upwards. The base of the bulb should not touch the water, but the water should be just a few millimeters below the bulb. It's fine to force several bulbs in the same vase, but avoid the bulbs touching in case one rots and spreads the infection to its neighbor. Remember, bulbs may swell during forcing, so give them about an inch of space each.
Summary:
Trick the bulbs using a cold environment to make them flower. Pick large, firm bulbs of short tulip varieties to have the best chance of flowering. Store bulbs in a cool, dry, dark place after the chilling process. Choose a properly-sized vase. Try the alternative stone-filled vase method. Place your bulb on top without touching the water.