If you ask my friend Eric, I’m not the one to give anyone advice on how to roast seeds. One fall, years ago, in Eric’s West Virginia cabin dubbed “The Shack,” we roasted pumpkin seeds. For the record, I wasn’t the one who turned the oven to broil, which ignited the seeds, sending flames up through the burners. Yes, cooking can be dangerous.
Luckily, while six adults stood around debating what you throw on a kitchen fire (water=bad, wet towel=good), Eric quickly donned heavy-duty potholders, reached in the oven, grabbed the flaming pan and shouted, “Get the camera!” and “Get the door!” (in that order) as he headed outside to the grill, a perfectly safe place for flames.
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