Oh, you made me laugh!! I had a coney last night with Detroit chili on it and I’m paying today.

I’m not a big fan of grilled pineapple either. I’ll eat it if it’s there, but I haven’t experienced the “Oooh, it’s so much sweeter” factor. Maybe it’s me.

I apologize, Claire, but I have never experienced this and I will, if given the chance, eat an entire pineapple. I know because I have. It would be interesting to learn, of the people who don’t experience this, what else they have in common. 

Most of the tiktok ‘hacks’ you see aren’t hacks at all. Just crap someone (Lax) is pushing through a network of poorly paid human drones to keep spamming anything or any group they can in order to boost false ratings. And while I agree with you that ignoring them is the biggest way to stop them, that’s probably not…

Alas, I do not have a waffle iron. I have no room for a waffle iron. :(

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!!!!

I prefer oiling the meat rather than the grill as well. Just a tad, but I think it helps give a crispier, tastier crust. I have been known to tuck that thinner tip under though and grilling it that way. It seems to work well.

I always keep a bag of Bob’s Red Mill buttermilk powder in the pantry. It works in so many things and I found myself tossing half used bottles from the fridge because I never used it quickly enough.

We use most of his tips and recipe suggestions for our grill and also, we have a smoker. And I enjoy reading his newsletter! :)

Love Amazing Ribs! 

Maybe, but I’m in Michigan and we’re almost as flat where I live as Ohio is.

For me, even 8-1/2 results in the start of the green ring. Might be regional, I don’t know. I tend not to have it with fresh eggs from the coop a mile down the road, but they don’t always have them.

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…

If I’m doing bacon in the pan instead of the oven which is my usual go-to, I always crowd the pan. How else can you pan fry a pound or more at one time? ;) It’s just always such a shame to me how much bacon shrinks. Which I suppose is why I have to make so much.

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 :)

I’ve never had problems using foil in my convection oven. Ever. Just throwing that out there...

Frightening at best. What a way to lose a finger. This is not a hack and should be posted with a ‘Don’t try this at home’ warning! And I have a rant for a sec; why does nearly everyone gush at all the really OLD ‘hacks’ that people think are suddenly new, latest, greatest?

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. :(