Line a terra cotta pot with aluminum foil. Place charcoal briquettes in to be level with the top of pot. Sprinkle a little bit of lighter fluid on the top of briquettes. Ignite with a match or long extension lighter. Allow it to burn for awhile to burn the lighter fluid off. The use to melt your marshmallows. Fun and you don’t have to have a big fire pit or grill burning to make them. Gotta love smores.
Came across this great post when we were trying to figure out how to remove a tree stump in our yard! Going to give it a try and will let you know the results in a few weeks:
Have any of you removed a stump from your yard? Any helpful suggestions before I begin?
•The secret is using the right oil. Smoke point is the temperature at which fats and oils begin to smoke, indicating they’ve begun to break down. The higher the smoke point, the better it is for frying. Lard and some vegetable oils such as corn, canola, safflower, and peanut are good choices. Shortening is not suitable for high-temperature frying.
• Moisture and food particles break down oil, so don’t reuse it more than twice. If you see smoke, discard the oil, and start over.
• Achieving and maintaining proper oil temperature is a must. If it’s not hot enough (often caused by overcrowding), the food soaks up oil, leaving it greasy. Too hot, and the outside burns before the inside cooks, creating food that’s soggy.
• Use heavy-duty aluminum, stainless steel, or cast-iron cookware for even heat distribution and the retention of high temperatures. Iron speeds up the breakdown of oil, so when using cast-iron cookware, it’s best to use the oil only once.
• Choose cookware that’s large enough to leave at least 3 inches between the surface of the oil and the top of the skillet or Dutch oven.
• Always allow the oil to return to its proper temperature between batches. We like to use a candy thermometer, which can handle high temperatures and be attached to the side of a large skillet or Dutch oven for instant readings.
• Make sure food is dry. Adding moist food to hot oil will cause spattering and popping.