Still knitting. Walking the path to health.
- Reaction score
There's actually a fair bit of interesting work being done for diabetes like that. If there's a bradykinin level indicator via a tattoo, I'm there!I think we need some sort of read out panel on our arm or somewhere equally accessible. It could tell us when we should keep going, and when we should quit, what symptom means get to the doctor, and when it can safely be ignored etc.. Glad your knee pain improved.
Holy **** a car just sped through a stop sign and almost hit me. He saw me. What the? I didn't get a good look at the car, or the driver or the plate - it was just a pretty non descript sporty black car.
It's daylight. My lights are on and I have a fluorescent pink and yellow hood/ collar on a very good rain cape (it's not raining but it was) that also has reflective strips on the sleeves and bottom edges.Many drivers are idiots. Glad you're fine. I assume you've got a fluorescent vest or similar?
I guess maybe I should have just asked here! I just figured hot metal tray isn't going to be the same as hot silicone, even though the oil would be hot.Actually, bacon drippings work every bit as well. Mom always kept a can of bacon fat in the fridge (we ate a fair bit of bacon, and she used the drippings all the time; we ate a bad amount of "fried bread"), and that was what she used for Yorkshire (she always made an eye of round roast with no fat).
I've used silicon muffin tins quite successfully. I actually have a specific silicone "popover" tin which is a little narrower and taller, which makes makes a very attractive yorkshire.
Another trick of the trade is to let the batter "relax" for 1/2-1 hr before pouring into heated, well greased container. Mom used to put the roast in, peel the potatoes for the roasted potatoes, and get them on to parboil, then make the yorkshire batter in the blender and let it sit covered until she took the roast out of the oven. (Let's not talk about how awful this roast now is, having been cooked at 350 degrees for some 2 1/2 hours until it is grey all the way through, but there's some nice charring on the outside to make a decent gravy, and she's kept the potato water). I lived for yorkshire and gravy, not so much the meat, at Sunday dinner.