On Fri, 12 Aug 2016 16:00:39 -0400, Dave Smith
> wrote:

>On 2016-08-12 3:50 PM, Je?us wrote:
>> On Fri, 12 Aug 2016 12:33:03 -0400, Dave Smith
>> > wrote:
>>
>>> On 2016-08-10 6:44 PM, Je?us wrote:
>>>
>>>> A scotch fillet tonight, with garlic, mushrooms, spinach, kale and
>>>> chard.
>>>
>>> Different places have different names. I had to look up Scotch fillet
>>> and saw that it is what we call a rib eye steak.
>>
>> The name differences between cuts of meat around the world does get
>> confusing at times.
>>
>>> We are having London
>>> Broils, and I didn't know until I got involved with RFC that our London
>>> Broil is completely different from what it is else. These are slices on
>>> seasoned ground pork wrapped in flank steak.
>>>
>>> https://tonymeetsmeat.wordpress.com/...anadian-style/
>>
>> Looks really nice, in Australia that would be called grilled rather
>> than broiled, which is a term I only seem to come across from USAians
>> and Canadians.
>>
>
>My understanding is that grilling can be done with the blame or element
>above or below, but when it is from above it is generally called broiling.

Yes, makes sense. Well, I often have broiled ham and cheese on toast
for breakfast in that case. I'd make some this morning if I didnt
forget to bake a loaf of bread yesterday... oh well.