grantmichaels said:
Negative on the tallow.
But I do have this kinky idea for grinding up some duck thigh or breast meat for duck sliders.
And cooked in more duck fat of course.
On another note, some would wonder why a flat top when cast iron does just fine.
For one, as the plancha is out in the garage I don't have to worry about smoking up the kitchen or filling
the entire house with the aroma of caramelized onions. (mrs. blues hates that)
Another reason is that I can get the top hotter than I normally would with cast iron and the onions and the meat
really benefit from the extra heat.
I need to order a new battery for my Canon.
My bat phone pics blow.
