The grill doesn't make the fat disappear, Jars. But it does drain it off nicely for sauce-making purposes.

Ah, okay. As a non red meat eater, the skin of the chicken is where i get most of my meat-enjoyment. And 'meat-enjoyment' isn't a phrase I'd use if I hadn't just got home from a free bar shindig thing. I hope.

I'd soak it in epsom(?) salt because it would clean the area as well

I have to say, I sure do love the photos on the A9.com -- I wanted to find the name of a deli on a particular corner, and it was right there! I could read the awning and everything.

Is there a problem with the grill and chicken skin? I cook skinless most often (without the grill) and rely on spices (often marinades) for flavour. But I'm curious.

Yay for the good news, tommyrot.

I will expect to repeat that same sentence in several days, except with ita's name at the end of it. (Which is an odd way of saying that I am pulling for your MRI to be of the good, too, ita)

The gravity/time/entropy discussions was twisty and cool.

I finally have more Homicide to watch tonight, yay.

Oh, and if I dug a hole in my backyard, I'd end up in the ocean off the west coast of Australia. waves to billytea

If I recall, the splinter will either work its way out, or your body will absorb it or somesuch. Or, so someone told me and I, apparently, believed.

tommy, that's great!

Is there a problem with the grill and chicken skin?

In my experience, it doesn't go as crispy as I'd like. Though I'm as big a fan of a delicious marinade as the next girl.

Yay, Tommy!

I got rid of my Foreman grill ages ago, but I've heard it's good for fish and sandwiches. Basically anything you'd use a nonstick skillet for, but want faster, or with grill marks.

I've done steak on it so far, and used the drippings for gravy, and it was great.

I've just got no history of grilling nor skilleting. So, unclued.