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Same here. But it seems that it isn't as hot anymore as it used to be 40 or 50 years ago. Either that, or my tastebuds are worn out these days. For a hotter mustard, try English hot mustard, which has quite some kick. I've never tried any of the chilli/wasabi/mustard combinations that are...

Gizzards can be a delight, or a rubbery nightmare. Trick is to cook them in broth for an hour or two, dry them, season them, and then put them on the grill. They are both crispy and tender that way, and absolutely delicious. Very low-fat and tasty meat.

Heresy!

Down Under, the mushrooms I get at the supermarket are generally whistle-clean; no need to brush or wash them.

Hot smoked mackerel and Waldorf salad.

People should eat a lot more offal. Yes, really.

I’ve been cutting them into quarters and peeling them under water. It works and gets rid of the pith, but it’s slow.

Pomegranates that don't take ten minutes to get the seeds out of.

I guess we all can work out now how long your penis is… ;)

I've made fish stock with salmon heads and frames quite a few times. It works fine, but you get a stock that is fattier, with quite a pronounced fishy taste. You may need to use a fat separator or skim off excess fat, depending on how much you end up with. Salmon stock is the kind of stock to...

Oi!

Picanha, celeriac puree, cucumber salad.

Beautifully done!

Well, I added 5% over the amount of beer in my standard recipe, which brings it up to 82%. It was OK to work with, except for the extrem stretchiness and spring-back. Taste and flavour were the same as always; texture was firm and hearty, a little more so than usual. The crumb has a lot of body...

Saure Lunge mit Knödel (sour calf's lung with with bread dumplings).

With the extra beer I added, that dough had around 82% hydration. For internal temp, I use a Lavatools PT12 Javelin. It leaves only a tiny hole that you would never notice.

Momofuko spicy pork and rice cakes with sunomono.

I made my usual sourdough rye beer bread using this flour today. As suggested on the Vetta website, I upped the hydration a little by adding 5% extra beer to both the soaker and the main dough. The dough definitely is high in gluten. After kneading, I did the usual three rounds of one-hour rise...

Lion's Mane burger with queso fresco.

Since all the cool kids are cooking this now, I had to try it too: I'm impressed, that's a really nice dish. Will do this as an appetiser next time I put a fancy meal together.