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…

I generally put any desserts that need warming in the oven after turning it off. The heat dissipates yes, but it’s gentle enough to heat the pie or what have you without re-baking it and when dinner is done, dessert is ready.

This. Is. Perfect!!

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…

True, though I can generally achieve that on my Webber grill. I tried the 90/10 and the 85/15 and neither can  deliver the way the cheap, 80/20 can. And it’s a good $1 or more cheaper per pound here.

I buy 80/20 and rarely even drain it. If I have to, into a container it goes. No amount of Dawn will cut through grease in the trap enough to keep it from clogging.

I have never seen these! Where have they been? I wonder how many calories is in a ‘sleeve’ including the bacon. Asking for a friend...

I’ll definitely give this a try, but I have one butcher shop close by that doesn’t do crab cakes and the other, that does, is almost an hour from me. The only other thing I have here is a big box store and while I’m sure they try, they more often than not miss the mark on things. Then again, maybe I’m just too picky.…

I like this! And you don’t get any kind of ‘commercial’ under taste from it?

I freeze them on a cookie sheet then use a food saver to keep them and I’ve used them a year later with no problems.

IIRC, I mentioned a few years ago on this page that I’ve been doing this since I was first out on my own. That’s been way more years now than I care to say. Obviously, they’re not sliceable, but soups, stews, sauces...it’s like having fresh tomatoes instead of those gassed greenhouse ones. And if I don’t want the…

I can’t star any responses anymore on Kinja, but I’d star both if I could.

We roasted (I still do) the giblets on the rack the turkey sits on, in the roasting pan. That way they’re out of all the turkey juice in the bottom of the pan, but you get the flavor for your gravy. So not grilled, but roasted. And it was tasty!

I don’t know about grilling chicken hearts, but when I was a kid and we had turkey, I’d always eat the heart. It was very good. Now, you’re lucky to get a complete set of giblets anymore.

You betcha. No, this was Sunday morning breakfast. Saturday was for coddled eggs and Sunday’s were for this. You can have it shipped but at least where I live, you can no longer get blood/black sausage/pudding which is a shame. During the week, is was a quarter tattie scone and a cup of tea. And I can’t star anyone’s…

Oh, God yes! Breakfast of the gods...

I love Lorne. The original square sausage. Christinascucina.com has a really good recipe for Lorne, but it can be made a couple ways, provided it’s square. Mom was a Scot. Best breakfast ever!

Lorne

Good gravy that sounds delicious! And I’d star your comment, but I can’t. I can’t usually even comment or when I can, I have to wait for someone else to comment first. So just know, I starred it, even though it didn’t take :)

I love Spam. I almost don’t care how you cook it. Stir fry, fried with eggs, on the grill, sauteed for a sammie, don’t care. And I only have one can left!! And our store is still OUT and has been for almost two months!! *sad*