in article , Kacey Barriss at
wrote on 16/2/04 1:57 PM:

It sounds as though you are referring to the use of the "broiler" of a
US stove - heat source above the food by approx. 4 - 6 inches. Food on
a pan with a slotted, open top.

I usually do my bacon on a panini grill.
Kacey

Kacey

Helen McElroy wrote:
Maybe this is a British thing, but I always grill my bacon. (IIRC is
called something different in the states, I do not mean bar-b-que.)
Nice crisp bacon, grease and white salt/water goo (can't afford dry-cure
all the time) in the grill pan.

Also for whoever was asking about dry-cure in the UK, Tesco actually
sells decent stuff for the same price as their 'Wilshire cure'.
Different weight / packet but the difference is the water and salts.

Helen

panini grill? I've a chausser skillet. Is that the same? Please go on.

J