Remember how everyone hated on Morrison at first?

Totally get what you mean. I do the same thing with chicken thighs, letting the flames lick up just enough to really crisp the skin. Controlled chaos makes the best crust on a steak too, those little blackened edges are everything. It's about riding the line instead of killing the fire completely. You're right, that's where the real flavor happens.

Sliding a metal pipe over the wrench might seem smart, but it often causes more problems. In my experience, that extra force can strip the pedal threads or bend the wrench. I've seen many cases where this trick led to rounded nuts and broken tools. It turns a stuck pedal into a major repair job. Using penetrating oil and letting it soak is a safer method. A proper long-handle pedal wrench is the right tool for this, not a makeshift pipe.

Absolutely, @val822, that's the real secret right there. My grandad was the same, he'd save every bit of drippin' from a roast. The gravy from that had a richness you just don't get from butter or oil.

Reading that makes me wish my bad poetry was banned for being DANGEROUS instead of just boring. My work wouldn't scare anyone, just put them to sleep.