After reading the start of that post again...
Yes, broiling. Generally a wire rack within a tray to catch drips.
Do American folk cook using this often?
It is a fundamental part of British cookery, and the government
encourage it as an alternative to frying.
If you guys don't, does anyone know where that cultural divergence came
from?

Helen

schachmal wrote:

> 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
>