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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