Re: Rough draft of the Roti Drip pan
As an engineer, I'm curious about the comments made above...
When a rotis chicken rotates, from where the the fat drip? All over, or mostly from the front edge as the fat that pooled on the way over the tip 'pours' off. i.e.: Sort of like a old fashionned water wheel would drop liquid.
Curious in Seattle,
Dan