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I generally don't bother too much. I will put some oil on it and then put on the grill, leave them to geat through and through and then just start using them Oil smokes when it gets real hot so that's normal. Most important is probably to make sure your grid is properly hot before you put...

I bought a scraper some years ago when I decided I should learn how to bake sourdough bread. I use it occasionally. I tend to use my Thai cleavers much more often.

Oh no.. I would never do that. I just love a good mystery and a riddle :) I would be to stubborn to throw them out. Frankly, I would toss all of them together. Add water or milk and make it all into flatbreads. Leavened/unleavened/bit sweet/not sweet, who cares ;)

It does have flavour. Definitely very bitter if you use too much of it. Maybe try getting some fresh turmeric, or a fresh(er) part of dried and ground

Yes I have and I like them :) To my upbringing (in the Netherlands, they are just thin pancakes though. Crepe Suzette totally appeals to my inner pyromaniac

And in semantics.... For me, crepes are thinner than pancakes but use more or less the same mixture. Definitely no sugar https://en.m.wikipedia.org/wiki/Pannenkoek

So you just eat what falls out first? :) :)

Just out of curiosity: What is in pancake mix? For me (European) it would be flour, milk, eggs and a little salt. No sugar

I agree. There is no issue at all. After all, you can also start a fire on the bottom grid without a starter to get your fire going. It's all designed to cope with the heat. Your grid may watp a bit, but that's not an issue (I use hardwood lump charcoal that burns very hot. No issues)

How fine is the stuff? Could maybe be maizena or rice flour if it is real fine and whiter than AP flour

Fishing & boating, brewing, gardening. Travelling. I don't do enough of that. Going to new places. Seeing new things. Eating & drinking local produce

I'll never do without a freezer! Couple of reasons - I live alone and I have never mastered cooking for one so there are always left overd - shops are far, I only really shop once every 3-4 weeks ,- I got a garden - I live in a hot climate I got a chest freezer and yes, stuff drops to the...

I have no idea! I don't think I have ever peeled that much potatoes in one sitting!

I got both :)

I do freeze a lot and eventually eat from the freezer as well ;) Shops are far away. I check prices, buy things on special, but the choice isn't great. One fairly big saver here is making your own lasagne sheets and fettucinni as they are crazy expensive here. Spaghetti and elbow maccaroni is...

You would put it on the grid? If so, I figure you can use it as long as you wait for the fire to have cooled down somewhat. Or, use charcoal on half the grill and put the smoker box on the empty side. This is a good way to use a charcoal grill anyway esp in case of fatty meats and flare up's...

Glad to find someone else with 5 mortar & pestles :) (Plus 2 wooden ones). I do grind garlic in my coarse one all the time, sometimes using salt, sometimes not.

As usual, @PepperHead beat me to it :) For now, if you can only get the small lemongrass, pount it in mortar & pestle and maybe add lemon peel for a stronger lemon flavour. Otherwise, just use more I'm lucky, I got loads of fresh lemongrass growing ;)

This falls a bit into the same category as "how do I clean my cast iron". I would say, first time, clean with hot water, dry thoroughly, then grind rice in it and throw out the rice. Thereafter, start using. I only clean with hot water, no soap, but I clean quickly after use. If you let it...

Charcoal grill here, so maybe not applicable to gas. I try to scrape of crud when the grid is still warm or hot. I may use half a lemon or potato to go over it as well. Seems to clean them okay. I'll use a wire brush without any qualms, but mine is finished. Remember mine's charcoal and grids...

You can use almost anything IF you let it burn long enough to get rid of any "off-flavour" I use olive oil that started to go off (rancid) on small pieces of wood and used kitchen paper and indeed cardboard. Whatever I got around. I find charcoal starters work pretty good, but mine rusted out

I also cook steak on all sides. If it has fat on it, I like to start on that side, but it doesn't really matter. I like plain cast iron for steaks. Not sure if I would do fish in the same (uncoated) cast iron pan though

As a non native English speaker, I only knew spring rolls for the whole category of them. Normally preceded by the country they come from. Obviously I would assume egg rolls to have egg in the dough. Fresh vs fried: I would assume fried, unless specifically mentioned it is not. So spring roll...

I would also plant them out. They seem ready. I live in the tropics, so would plant them out any time of year. Would you have to bring them in in winter? Or would they survive once estsablished?

And us... No barbecue here, no grill, no barbie.. We have a braai :) Braai being the get together and grilling meat or the grill itself. But always charcoal