You can order direct from Bob’s Red Mill.
You can order direct from Bob’s Red Mill.
It really is and I can’t always find it here, but I can order direct from their online shop so it makes it easy.
LOL!!!!
We use most of his tips and recipe suggestions for our grill and also, we have a smoker. And I enjoy reading his newsletter! :)
Maybe, but I’m in Michigan and we’re almost as flat where I live as Ohio is.
I just made egg salad for myself before sitting down to read this. I start my eggs in tepid water and bring them to a boil, then turn the heat down to a simmer for 8 minutes. Avoids that green ring. But when I take them off and drain the pot with the eggs in it, I shake them in the pot before adding cold water and I… Read more
Little known (maybe?) use for parchment; when I’m doing ribs on the grill, I line the pan we take them out and bring them in on, with foil, then put a layer of parchment over that so the rib bones don’t break through the foil and it keeps the pan nice and clean. Works for anything with bones :)
Smart. Because you’re right, every oven is different and it’s a very sad thing when your dinner is ruined through no fault of your own. :(
That might be why they now have a cooling fan, I don’t know. But it might be designed so once the oven is turned off, the fan runs for only a few minutes and rids the interior of the excess heat for whatever reason. Who knows? I know you can hear mine running and it’s not the convection part. I ruined an extremely… Read more
Try a Lodge griddle. Mine has been taking all sorts of punishment for years. And years... Are you using a Webber gas grill? I only have the charcoal one though I admit, after a lot of trial and error, I can achieve almost the same results now on our CampChef pellet smoker. It wasn’t a painful trial and error either… Read more