sf wrote in rec.food.cooking:

> On Wed, 6 Apr 2016 17:53:25 +0100, Janet > wrote:
>
> > In article >, says...
> > >
> > > Bruce wrote:
> > > >
> > > > And a grill? Do you put food on or under a grill?
> > >
> > > Please don't ever invite me over for a grilled dinner.
> >
> > You don't know what you're missing.
> >
> > Steak, pork and lamb, sausages, chicken, bacon, and some fish,
> > some vegetables are all great cooked under a grill. It's
> > essentially the same cooking method as a barbecue; the food is held
> > on a rack close to the heat source.
> >
> Not the same flavor at all. I know because that's how my mother
> cooked steaks.

It's a case of the same term used, but means a differnt thing. USA
folks are thinking outdoor cooking. OZ folks probably use 'on the
Barbie' for what we mean. I have no clue what UK uses for a term for
that but granted, the oven broil function with top coil in use, is not
at all the same.

--

On Wed, 06 Apr 2016 19:28:35 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>> On Wed, 6 Apr 2016 11:59:32 +0100, "Ophelia" >
>> wrote:
>> > >
>> >> I'd think a grill is something you put food under, not on. Broiler
>> >> sounds foreign and American to me. I'd have to guess a bit.
>> >
>> > Yes, we don't use 'broiler' at all. I added it to clarify what I
>> > was talking about.
>>
>> And a grill? Do you put food on or under a grill?
>
>Food goes ON a grill.

It can go under a grill as well. 99% of Australian kitchens has that
type. But I think USAians would call that broiling.

Bruce wrote in rec.food.cooking:

> On Wed, 6 Apr 2016 04:12:26 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Bruce" > wrote in message
> > ...
> >> On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
> >> > wrote:
> > >
> > > >
> >>>"Ophelia" > wrote in message
> > > > ...
> > > > >
> >>>> Just a small comment here ... when I was talking to MrD I said
> >>>> 'grill/broiler' to make it more clear, because I knew the
> general word. >>>> Using your own description without knowing the US
> equivalent is not a >>>> matter for reprimand or humiliation.
> > > > >
> > > > I would have no clue what a grill/broiler was. To me, a grill
> > > > is something
> > > > you put food on. You put food under a broiler.
> > >
> >> I'd think a grill is something you put food under, not on. Broiler
> >> sounds foreign and American to me. I'd have to guess a bit.
> >
> > Not here. A grill is often a BBQ. It could also be a pan or
> > cooking device. In a restaunt, it would be this:
> >
> > http://www.webstaurantstore.com/euro...ntertop-griddl
> > e-with-manual-controls-120-000-btu/980G48%20%20%20%20%20%20NAT%2ALP.
> > html?utm_source=bing&utm_medium=cpc&utm_campaign=S hopping%20MP&utm_t
> > erm=1100400163266&utm_content=Equipment
> >
> > As you can see, also called a griddle. In some areas, pancakes,
> > which could be made on such a cooking surface are called griddle
> > cakes. Then there is the grilled cheese sandwich which would also
> > be made on this.
> >
> > My grill pan is similar to this:
> >
> > http://www.wayfair.com/Cuisinart-9.2...3BG-CI30-23CR-
> > L6180-K~CUI2727.html?refid=MX2648563770-BPA49-CUI2727&device=c&ptid=
> > 1104000080671
> >
> > Seems to work best for meats. Have not tried it for sandwiches but
> > I did try it for quesadillas and it didn't cook evenly for that.
> >
> > This explains a broiler:
> >
> > http://www.wikihow.com/Use-a-Broiler
> > >
> > > > As for the pumpkin, the only way I know of it ever being used
> > > > is as a puree.
> > > > If someone has any recipes for it otherwise, feel free to post
> > > > them.
> > >
> >> Can't you treat them like winter squash, which is what they are or
> are >> extremely related to?
> >
> > Not that I know of. Once cooked, they are pretty mushy. Sometimes
> > used in soups or stews. But the most common use would be for
> > things like pies, cakes, muffins, breads, etc. I just looked up
> > recipes. Saw one for fudge. Did not see any that didn't use
> > puree. But I know that since I've said this twice, someone will
> > come along and prove me wrong.
>
> It's confusing. I understand summer (thin skin) vs. winter (thick
> skin) squash. But pumpkin is something else again and is either pureed
> to eat or carved up for Halloween purposes, but never baked in chunks
> for instance.

Try Butternut or Mother Hubbard.

--

On 06/04/2016 6:28 PM, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>
>> On Wed, 6 Apr 2016 11:59:32 +0100, "Ophelia" >
>> wrote:
>>
>>> "Bruce" > wrote in message
>>> ...
>>>> On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> ...
>>>>>>
>>>>>> Just a small comment here ... when I was talking to MrD I said
>>>>>> 'grill/broiler' to make it more clear, because I knew the
>> general word. >>>> Using your own description without knowing the US
>> equivalent is not a >>>> matter for reprimand or humiliation.
>>>>>>
>>>>> I would have no clue what a grill/broiler was. To me, a grill
>>>>> is something
>>>>> you put food on. You put food under a broiler.
>>>>
>>>> I'd think a grill is something you put food under, not on. Broiler
>>>> sounds foreign and American to me. I'd have to guess a bit.
>>>
>>> Yes, we don't use 'broiler' at all. I added it to clarify what I
>>> was talking about.
>>
>> And a grill? Do you put food on or under a grill?
>
> Food goes ON a grill.

In N.America perhaps!
There are plenty of places where it goes UNDER!

Janet wrote in rec.food.cooking:

> In article >,
> says...
>
> > As for the grill/broiler thing. Why do you call it a grill?
> > There's no grillwork (metal bars or wires arranged to form a
> > grille).
>
> Yes there is.
>
> This is a typical UK grill pan used for grilling food under the
> grill in a typical UK kitchen stove.
>
> http://www.amazon.co.uk/Complete-Coo...point-Belling-
> Electrolux/dp/B007IIWA0U/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1459960011&s
> r= 1-1&keywords=flat+grill+pan
>
>
> http://tinyurl.com/hhz2t73
>
> Janet UK

WOW, major dislink in what we mean by grilling.

http://www.seriouseats.com/grilling

Nothing wrong, but I bet we confused you a bunch on this! What you
have it was we call rack cooking. AKA, a rack in the oven.

OZ term I am pretty sure is 'on the barbie' (close) for USA grilling.





--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> >"Bruce" > wrote in message
>> news >> 2016 00:09:17 -0700, sf > wrote:
>> > >
>> >>>On Wed, 06 Apr 2016 07:52:42 +1000, Bruce >
>> wrote:
>> > > >
>> >>>>On Tue, 05 Apr 2016 14:37:33 -0700, sf > wrote:
>> > > > >
>> > > > > > On Tue, 5 Apr 2016 03:41:06 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> > > > > >
>> > > > > > >
>> >>>>>> And I see below that he was thinking of chunks of pumpkin in a
>> can, >>>>>> rather than a can of puree. I can see where he'd think
>> that, since >>>>>> it took quite a while for any of us to say that
>> canned pumpkin is >>>>>> pureed.
>> > > > > >
>> > > > > > We're all speaking English, but it might as well be another
>> > > > > > language.
>> > > > >
>> > > > > But if you look at the title of this thread, "Canned pumpkin
>> > > > > shortage". Not "Canned pumpkin puree shortage".
>> > > >
>> > > > Why?
>> > >
>> > > I'm just explaining why a non-American misunderstands.
>> > >
>> > > > We know it's pureed. It doesn't even say puree on the label.
>> > > > http://momspotted.com/wp-content/upl...ibbys-Pumkin.j
>> > > > pg
>> > >
>> > > Even in Spanish it doesn't say it.
>> >
>> > Just a small comment here ... when I was talking to MrD I said
>> > 'grill/broiler' to make it more clear, because I knew the general
>> > word. Using your own description without knowing the US equivalent
>> > is not a matter for reprimand or humiliation.
>> >
>> > -- http://www.helpforheroes.org.uk/shop/
>>
>> I would have no clue what a grill/broiler was. To me, a grill is
>> something you put food on. You put food under a broiler.
>>
>> As for the pumpkin, the only way I know of it ever being used is as a
>> puree. If someone has any recipes for it otherwise, feel free to post
>> them.
>
> Hi Julie, I dont read every message either! One of the uses is for
> dogs and sometimes cats. My vet has recommended Cash (mixed beagle,
> 50lbs and slightly underweight) have 1 TB a day. It is an odd item
> that firms overly soft poop yet also softens overly firm ones (for dogs
> and cats). Natural and effective.

Um... That is not what I was talking about at all. In fact if you had read
what I wrote prior, you would have seen that I had mentioned that very
thing.

What I said was that I did not know of recipes that used pumpkin that
*wasn't* puree. I only added that last bit because I know full well that if
there is one, someone here will post it to prove me wrong.
>
> Here's a shocker. Holistic folks like to say dogs are like wolves and
> eat only meat but that isn't true. For one, wolves eat the stomach
> contents of their prey for the vegitation (broken down for them a bit
> so works better) but domestic dogs are not wolves and instead adapted
> to our table scraps. Too little vegetable fiber in a dog's diet can
> cause issues.

What the shocker is, is that you are making that claim. It isn't true and I
certainly don't know of anyone, holisitic or otherwise who thinks that.

Bruce wrote in rec.food.cooking:

> On Wed, 06 Apr 2016 18:44:56 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Wed, 6 Apr 2016 11:56:40 +0100, "Ophelia"
> > >> wrote:
> >>
> >> > It might be nice if they learned our ways too since this is
> >> > not a purely US newsgroup. I have to say though most posters
> here >> > are very good about it and it sometimes gives us a giggle.
> >>
> >> Some of them don't even know how much they don't know about what's
> >> going on outside of their country. The bigger a country, the more
> >> people tend to be inward looking. Of course, I'm from a very small
> >> country
> >
> > Grin, I'm with you.
> >
> > Conversely the bigger the country, the less likely a reason to go
> > outside it.
>
> Yes, that definitely must apply to the US, but for me also to
> Australia. It's huge and I've seen very little of it yet. I don't need
> to go to other countries any time soon.
>
> > I'm told statistically that most USA folks have never been
> > outside the USA and of those who have, most have only been to Canda
> > along the border or Mexico along the border.
>
> Understandable.

Yes, can take a car across or to a bridge and walk over.

> > Most who have been farther, did so on a limited work or vacation
> > trip for a few days or a week.
> >
> > I could have easily missed it but I am the only one I see posting
> > who has actually lived a significant number of years outside the
> > USA.
>
> I think it broadens your perspective a lot to have such a good look
> somewhere else.

It does. Sorry though if I got USA centric there. I meant I am one of
the few who 'are' USA who lived elsewhere that I see posting now. Most
though seem to try to understand it all.

Carol



--

On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>
> And a grill? Do you put food on or under a grill?
>
> Bruce
>
>
On. A grill has the heat source UNDER the food
whereas a broiler has the heat source ABOVE the
food.

On Wednesday, April 6, 2016 at 2:05:51 PM UTC-5, sf wrote:
>
> On Wed, 6 Apr 2016 13:41:51 +0100, "Ophelia" >
> wrote:
>
> > The Combination Microwave and under counter freezer discussed today.
>
> Combination microwaves are common, under counter freezers are not.
> Nobody I know has one and I don't see them on showroom floors.
>
> sf
>
>
I would use an under counter freezer for ice and that's about
all. Being an under counter size they can't hold too much.

On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
>
> With the caveat that I've never made 'pumpkin pie', I can't see what
> would be difficult about it? Skin the pumpkin, cut into pieces, boil
> it. Then hit it with a stick blender. No? Would it need thickening?
>
> I make pumpkin soup this way all the time <shrug>. Easy.
>
>
Clearly you've never cleaned out a pumpkins of it's
'guts.' Seeds and stringing interior.

On Wed, 6 Apr 2016 20:00:09 -0700 (PDT), "
> wrote:

>On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
>>
>> With the caveat that I've never made 'pumpkin pie', I can't see what
>> would be difficult about it? Skin the pumpkin, cut into pieces, boil
>> it. Then hit it with a stick blender. No? Would it need thickening?
>>
>> I make pumpkin soup this way all the time <shrug>. Easy.
>>
>>
>Clearly you've never cleaned out a pumpkins of it's
>'guts.' Seeds and stringing interior.

Clearly? Oh, okay then.

On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
> wrote:

>On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>>
>> And a grill? Do you put food on or under a grill?
>>
>On. A grill has the heat source UNDER the food
>whereas a broiler has the heat source ABOVE the
>food.

In America, perhaps. Elsewhere a grill can have a heat source under or
above.

On Wed, 06 Apr 2016 18:44:56 -0500, "cshenk" > wrote:

> I could have easily missed it but I am the only one I see posting who
> has actually *lived* a significant number of years outside the USA.

Ophelia has, but it was similar to your situation. Work related.

--

sf

On Thu, 07 Apr 2016 10:01:32 +1000, Jeßus > wrote:

>On Thu, 07 Apr 2016 09:55:25 +1000, Bruce > wrote:
>
>>On Wed, 06 Apr 2016 18:44:56 -0500, "cshenk" > wrote:
>>
>>>Bruce wrote in rec.food.cooking:
>>
>>Yes, that definitely must apply to the US, but for me also to
>>Australia. It's huge and I've seen very little of it yet. I don't need
>>to go to other countries any time soon.
>>
>>>I'm told statistically that most USA folks have never been
>>>outside the USA and of those who have, most have only been to Canda
>>>along the border or Mexico along the border.
>>
>>Understandable.
>>
>>>Most who have been farther, did so on a limited work or vacation trip
>>>for a few days or a week.
>>>
>>>I could have easily missed it but I am the only one I see posting who
>>>has actually *lived* a significant number of years outside the USA.
>>
>>I think it broadens your perspective a lot to have such a good look
>>somewhere else.
>
>I hope to head off to either Vietnam or Nepal later this year... I'm
>way overdue for a change of scenery. I haven't been back to the
>mainland since I went to buy a car in 2010, I thought I would have by
>now but a reason simply hasn't come up to do so. I've pretty much seen
>all of Aus at this stage. Lived in most regions too.

Yes, that's a different situation. I've lived in Australia for 10
years now, but most of the time I'm too busy to travel. I've only seen
Tasmania, Sydney, parts of the East coast and a little bit of the Top
End.

--
Bruce

On Wed, 06 Apr 2016 19:28:35 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Wed, 6 Apr 2016 11:59:32 +0100, "Ophelia" >
>> wrote:
>>
>> >"Bruce" > wrote in message
>> > ...
>> >> On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
>> >> > wrote:
>> > >
>> > > >
>> >>>"Ophelia" > wrote in message
>> > > > ...
>> > > > >
>> >>>> Just a small comment here ... when I was talking to MrD I said
>> >>>> 'grill/broiler' to make it more clear, because I knew the
>> general word. >>>> Using your own description without knowing the US
>> equivalent is not a >>>> matter for reprimand or humiliation.
>> > > > >
>> > > > I would have no clue what a grill/broiler was. To me, a grill
>> > > > is something
>> > > > you put food on. You put food under a broiler.
>> > >
>> >> I'd think a grill is something you put food under, not on. Broiler
>> >> sounds foreign and American to me. I'd have to guess a bit.
>> >
>> > Yes, we don't use 'broiler' at all. I added it to clarify what I
>> > was talking about.
>>
>> And a grill? Do you put food on or under a grill?
>
>Food goes ON a grill. It can be outdoor (and unless otherwise
>qualified in the USA they mean outdoor). Come in gas types, charchol,
>and wood fired sorts. You have them too. Best translation to USA
>grill may be 'barbie' where you are?

Yes, I think so, for the outside version.

--
Bruce

On Wed, 06 Apr 2016 19:25:03 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
>> > wrote:
>>
>> >
>> >"Ophelia" > wrote in message
>> > ...
>> > >
>> >> Just a small comment here ... when I was talking to MrD I said
>> >> 'grill/broiler' to make it more clear, because I knew the general
>> word. >> Using your own description without knowing the US
>> equivalent is not a >> matter for reprimand or humiliation.
>> > >
>> > I would have no clue what a grill/broiler was. To me, a grill is
>> > something you put food on. You put food under a broiler.
>>
>> I'd think a grill is something you put food under, not on. Broiler
>> sounds foreign and American to me. I'd have to guess a bit.
>
>I think it's actually French? Heat element on top and meat close to it.
>Japan version is the 'system 7' which is a slot about 7inches wide, 2
>inches tall, and you slide fish or other meat in there on a metal
>paddle. Top element. BTW, in much of Japan, that is *all they have
>for an oven*. Anything else, was a microwave or countertop unit.
>
>> > As for the pumpkin, the only way I know of it ever being used is as
>> > a puree. If someone has any recipes for it otherwise, feel free to
>> > post them.
>>
>> Can't you treat them like winter squash, which is what they are or are
>> extremely related to?
>
>Pumpkin (Halloween classic) tends to break down to paste really easy
>but you can brush cut bits with butter then roast them for a firmer
>effect.
>
>Try Butternut squash for a more useful roastable sort!

Butternut's very available here. Queensland Blue's nice oven baked as
well. http://www.rareseeds.com/queensland-blue-/ It's such an
Australian name that you might not have it or not under that name.

--
Bruce

In article >,
says...
>
> On Wednesday, April 6, 2016 at 4:06:24 PM UTC-5, Jeßus wrote:
> >
> > With the caveat that I've never made 'pumpkin pie', I can't see what
> > would be difficult about it? Skin the pumpkin, cut into pieces, boil
> > it. Then hit it with a stick blender. No? Would it need thickening?
> >
> > I make pumpkin soup this way all the time <shrug>. Easy.
> >
> >
> Clearly you've never cleaned out a pumpkins of it's
> 'guts.' Seeds and stringing interior.

I do clean guts/seeds out of raw pumpkins, and it's easy.

Janet UK

In article >, cshenk1
@cox.net says...
>
> Bruce wrote in rec.food.cooking:
>
> > On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
> > > wrote:
> >
> > >
> > >"Ophelia" > wrote in message
> > > ...
> > > >
> > >> Just a small comment here ... when I was talking to MrD I said
> > >> 'grill/broiler' to make it more clear, because I knew the general
> > word. >> Using your own description without knowing the US
> > equivalent is not a >> matter for reprimand or humiliation.
> > > >
> > > I would have no clue what a grill/broiler was. To me, a grill is
> > > something you put food on. You put food under a broiler.
> >
> > I'd think a grill is something you put food under, not on. Broiler
> > sounds foreign and American to me. I'd have to guess a bit.
>
> I think it's actually French?

Nope. It's an anglicisation of the French verb bruler, to burn or
scorch.

Janet UK

Janet wrote:
>
> In article >, says...
> >
> > Bruce wrote:
> > >
> > > And a grill? Do you put food on or under a grill?
> >
> > Please don't ever invite me over for a grilled dinner.
>
> You don't know what you're missing.

I was just joking Bruce about the definition difference.

Cooking under the heat source is called broiling in the US.
I do that occasionally. My gas stove has a broiler drawer
on the bottom of my stove (under the larger oven).

That's how I cook fish fillets. Did you see the method
I posted to Cheryl about cooking mild fish?

Another broiler thing here is the occasional
"Wrinkled Cheese." Put a piece of toasted bread
topped with thin slices of cheddar cheese right
under the flame and cook until the cheese turns
dark brown, almost blackened. It's a good snack.

sf wrote:
>
> On Wed, 6 Apr 2016 14:43:23 -0600, graham > wrote:
>
> > On 06/04/2016 2:36 PM, sf wrote:
> > > On Thu, 07 Apr 2016 05:29:00 +1000, Bruce > wrote:
> > >
> > >> On Wed, 06 Apr 2016 12:15:11 -0700, sf > wrote:
> > >>
> > >>> On Wed, 06 Apr 2016 10:33:15 -0400, Gary > wrote:
> > >>>
> > >>>> Bruce wrote:
> > >>>>>
> > >>>>> And a grill? Do you put food on or under a grill?
> > >>>>
> > >>>> Please don't ever invite me over for a grilled dinner.
> > >>>
> > >>> That's for sure!
> > >>
> > >> Your mouth must constantly drop when you travel abroad. All those
> > >> differences! How can people live like that?
> > >
> > > Don't flaunt how backward you are over there. It's an option we have
> > > and choose not to use.
> > >
> > From the land of red velvet cake:-)
>
> Don't lump me in with Southerners. They eat pimento cheese too.

LOL! Just like you always eat Rice-a-Roni, the San Francisco treat.
heheh

cshenk wrote:
>
> I could have easily missed it but I am the only one I see posting who
> has actually *lived* a significant number of years outside the USA.

And with all those worldly travels, I notice that you decided to come
back to the USA to finish out your life.

In article >, cshenk1
@cox.net says...
>
> sf wrote in rec.food.cooking:
>
> > On Wed, 6 Apr 2016 17:53:25 +0100, Janet > wrote:
> >
> > > In article >, says...
> > > >
> > > > Bruce wrote:
> > > > >
> > > > > And a grill? Do you put food on or under a grill?
> > > >
> > > > Please don't ever invite me over for a grilled dinner.
> > >
> > > You don't know what you're missing.
> > >
> > > Steak, pork and lamb, sausages, chicken, bacon, and some fish,
> > > some vegetables are all great cooked under a grill. It's
> > > essentially the same cooking method as a barbecue; the food is held
> > > on a rack close to the heat source.
> > >
> > Not the same flavor at all. I know because that's how my mother
> > cooked steaks.

Under a UK grill? On a UK grill pan?
>
> It's a case of the same term used, but means a differnt thing. USA
> folks are thinking outdoor cooking. OZ folks probably use 'on the
> Barbie' for what we mean. I have no clue what UK uses for a term for
> that

Aus barbie = UK barbecue.

Untravelled Americans bear in mind that it's extremely common for
ordinary Brits to holiday, work in, visit relatives and friends in
Australia, and vice versa; after all, we're only 10,000 miles apart and
it's not expensive. A return flight UK to Aus and back costs as little
as £600 UKP (850 US dollars).

> but granted, the oven broil function with top coil in use, is not
> at all the same.

The UK stove has an internal grill, a top coil (electric stove ) or
flame burner (gas stove) which performs the cooking function we call
grilling.

I really can't believe that regular longterm posters here WHO COOK
just can't take on board the terms used in other countries, when those
terms have been described and explained and translated and
illustrated, over and over again.

Janet UK.

In article >, cshenk1
@cox.net says...
>
> Janet wrote in rec.food.cooking:
>
> > In article >,
> > says...
> >
> > > As for the grill/broiler thing. Why do you call it a grill?
> > > There's no grillwork (metal bars or wires arranged to form a
> > > grille).
> >
> > Yes there is.
> >
> > This is a typical UK grill pan used for grilling food under the
> > grill in a typical UK kitchen stove.
> >
> > http://www.amazon.co.uk/Complete-Coo...point-Belling-
> > Electrolux/dp/B007IIWA0U/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1459960011&s
> > r= 1-1&keywords=flat+grill+pan
> >
> >
> > http://tinyurl.com/hhz2t73
> >
> > Janet UK
>
> WOW, major dislink in what we mean by grilling.
>
> http://www.seriouseats.com/grilling
>
> Nothing wrong, but I bet we confused you a bunch on this!

Not in the least. I'm very familiar with what the terms grill and broil
mean in other countries.

What you
> have it was we call rack cooking. AKA, a rack in the oven.

No, the grill is located inside the stove but it is operated with the
door open and the oven turned OFF; fierce top heat only.

It's NOT "oven cooking on a rack " (which we also do).

Janet UK

On Wednesday, April 6, 2016 at 8:12:00 PM UTC-4, Cheri wrote:

> I was talking about the difference in pumpkin and sweet potato pie, which
> Gary said he didn't understand the the difference in texture, which to me
> there is.

Obviously I can't speak for Gary, but I bet I'd have to do
a side-by-side tasting to really notice a difference. I like
both pumpkin and sweet potato pie.

Cindy Hamilton

On Wednesday, April 6, 2016 at 11:07:35 PM UTC-4, Jeßus wrote:
> On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
> > wrote:
>
> >On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
> >>
> >> And a grill? Do you put food on or under a grill?
> >>
> >On. A grill has the heat source UNDER the food
> >whereas a broiler has the heat source ABOVE the
> >food.
>
> In America, perhaps. Elsewhere a grill can have a heat source under or
> above.

I wonder why we bother to make the distinction. Surely
context would indicate whether it was in the oven or
outdoors. Perhaps "broiler" started with some manufacturer's
marketing materials, and we've genericized it. I googled
around for information, but quickly got bogged down.

Cindy Hamilton

On 2016-04-06 10:23 PM, cshenk wrote:
> Bruce wrote in rec.food.cooking:
>

>>> I could have easily missed it but I am the only one I see posting
>>> who has actually lived a significant number of years outside the
>>> USA.
>>
>> I think it broadens your perspective a lot to have such a good look
>> somewhere else.
>
> It does. Sorry though if I got USA centric there. I meant I am one of
> the few who 'are' USA who lived elsewhere that I see posting now. Most
> though seem to try to understand it all.

I have met lots of Americans on my travels. While there is a lot to see
and do in the US, so lots of vacation destinations without leaving their
own country, Americans do travel overseas a lot. According to a US
government traveal and trade site, 32 million Americans travelled
overseas last year and the most common destination was Europe, with more
than 12.5 million heading there. Another 7.5 million went to the
Caribbean another 5 million to Central and South America and 2 million
to the middle east. Another 28 million went to Mexico and 12/5 million
to Canada. The total number of people who travelled to points outside
of the US is more than 70 million, roughly 20% of the population.

On Thursday, April 7, 2016 at 4:19:35 AM UTC-5, Janet wrote:
>
> I do clean guts/seeds out of raw pumpkins, and it's easy.
>
> Janet UK
>
>
Well, I have cleaned the guts and seeds out of a raw
pumpkin and usually these are pumpkins the size of
a small washtub. I got them cleaned out but they were
slippery little devils.

I bought a pumpkin once that was so large I had trouble
getting him into my car. EVERYBODY wanted to know where
I got such a monster.

On Thu, 7 Apr 2016 08:48:34 -0700 (PDT), "
> wrote:

>On Thursday, April 7, 2016 at 4:19:35 AM UTC-5, Janet wrote:
>>
>> I do clean guts/seeds out of raw pumpkins, and it's easy.
>>
>> Janet UK
>>
>>
>Well, I have cleaned the guts and seeds out of a raw
>pumpkin and usually these are pumpkins the size of
>a small washtub. I got them cleaned out but they were
>slippery little devils.
>
>I bought a pumpkin once that was so large I had trouble
>getting him into my car. EVERYBODY wanted to know where
>I got such a monster.

I've got to agree with you. Cleaning out a pumpkin is a messy, long
job.
Janet US

"Cindy Hamilton" > wrote in message
...
> On Wednesday, April 6, 2016 at 8:12:00 PM UTC-4, Cheri wrote:
>
>> I was talking about the difference in pumpkin and sweet potato pie, which
>> Gary said he didn't understand the the difference in texture, which to me
>> there is.
>
> Obviously I can't speak for Gary, but I bet I'd have to do
> a side-by-side tasting to really notice a difference. I like
> both pumpkin and sweet potato pie.
>
> Cindy Hamilton

I don't.

Cheri

On Thursday, April 7, 2016 at 12:20:19 PM UTC-4, Cheri wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Wednesday, April 6, 2016 at 8:12:00 PM UTC-4, Cheri wrote:
> >
> >> I was talking about the difference in pumpkin and sweet potato pie, which
> >> Gary said he didn't understand the the difference in texture, which to me
> >> there is.
> >
> > Obviously I can't speak for Gary, but I bet I'd have to do
> > a side-by-side tasting to really notice a difference. I like
> > both pumpkin and sweet potato pie.
> >
> > Cindy Hamilton
>
> I don't.
>
> Cheri

Excellent! (Dry-washing hands like a cartoon villain)
More for me. Mwah-hah-hah.

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Thursday, April 7, 2016 at 12:20:19 PM UTC-4, Cheri wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Wednesday, April 6, 2016 at 8:12:00 PM UTC-4, Cheri wrote:
>> >
>> >> I was talking about the difference in pumpkin and sweet potato pie,
>> >> which
>> >> Gary said he didn't understand the the difference in texture, which to
>> >> me
>> >> there is.
>> >
>> > Obviously I can't speak for Gary, but I bet I'd have to do
>> > a side-by-side tasting to really notice a difference. I like
>> > both pumpkin and sweet potato pie.
>> >
>> > Cindy Hamilton
>>
>> I don't.
>>
>> Cheri
>
> Excellent! (Dry-washing hands like a cartoon villain)
> More for me. Mwah-hah-hah.
>
> Cindy Hamilton

LOL, and welcome to it. That's what I always tell my dh about lamb, which he
won't eat. Now that I can't understand.

Cheri

On Thu, 7 Apr 2016 13:00:18 +0100, Janet > wrote:

>In article >, cshenk1
says...
>>
>> Bruce wrote in rec.food.cooking:
>>
>> > On Wed, 6 Apr 2016 02:20:47 -0700, "Julie Bove"
>> > > wrote:
>> >
>> > >
>> > >"Ophelia" > wrote in message
>> > > ...
>> > > >
>> > >> Just a small comment here ... when I was talking to MrD I said
>> > >> 'grill/broiler' to make it more clear, because I knew the general
>> > word. >> Using your own description without knowing the US
>> > equivalent is not a >> matter for reprimand or humiliation.
>> > > >
>> > > I would have no clue what a grill/broiler was. To me, a grill is
>> > > something you put food on. You put food under a broiler.
>> >
>> > I'd think a grill is something you put food under, not on. Broiler
>> > sounds foreign and American to me. I'd have to guess a bit.
>>
>> I think it's actually French?
>
> Nope. It's an anglicisation of the French verb bruler, to burn or
>scorch.

So it's actually French.

--
Bruce

On 4/7/2016 9:23 AM, Cindy Hamilton wrote:
> On Wednesday, April 6, 2016 at 11:07:35 PM UTC-4, Jeßus wrote:
>> On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
>> > wrote:
>>
>>> On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>>>>
>>>> And a grill? Do you put food on or under a grill?
>>>>
>>> On. A grill has the heat source UNDER the food
>>> whereas a broiler has the heat source ABOVE the
>>> food.
>>
>> In America, perhaps. Elsewhere a grill can have a heat source under or
>> above.
>
> I wonder why we bother to make the distinction. Surely
> context would indicate whether it was in the oven or
> outdoors. Perhaps "broiler" started with some manufacturer's
> marketing materials, and we've genericized it. I googled
> around for information, but quickly got bogged down.
>
> Cindy Hamilton
>

And most of what people refer to as a grill indoors is really a griddle.
Shall we start on what makes a barbecue next?

"Ed Pawlowski" > wrote in message
...
> On 4/7/2016 9:23 AM, Cindy Hamilton wrote:
>> On Wednesday, April 6, 2016 at 11:07:35 PM UTC-4, Jeßus wrote:
>>> On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>>>>>
>>>>> And a grill? Do you put food on or under a grill?
>>>>>
>>>> On. A grill has the heat source UNDER the food
>>>> whereas a broiler has the heat source ABOVE the
>>>> food.
>>>
>>> In America, perhaps. Elsewhere a grill can have a heat source under or
>>> above.
>>
>> I wonder why we bother to make the distinction. Surely
>> context would indicate whether it was in the oven or
>> outdoors. Perhaps "broiler" started with some manufacturer's
>> marketing materials, and we've genericized it. I googled
>> around for information, but quickly got bogged down.
>>
>> Cindy Hamilton
>>
>
> And most of what people refer to as a grill indoors is really a griddle.
> Shall we start on what makes a barbecue next?

Heh even *I* know what a barbecue is ... er I think <g>



--
http://www.helpforheroes.org.uk/shop/

On Thu, 7 Apr 2016 15:27:39 -0400, Ed Pawlowski > wrote:

>On 4/7/2016 9:23 AM, Cindy Hamilton wrote:
>> On Wednesday, April 6, 2016 at 11:07:35 PM UTC-4, Jeßus wrote:
>>> On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>>>>>
>>>>> And a grill? Do you put food on or under a grill?
>>>>>
>>>> On. A grill has the heat source UNDER the food
>>>> whereas a broiler has the heat source ABOVE the
>>>> food.
>>>
>>> In America, perhaps. Elsewhere a grill can have a heat source under or
>>> above.
>>
>> I wonder why we bother to make the distinction. Surely
>> context would indicate whether it was in the oven or
>> outdoors. Perhaps "broiler" started with some manufacturer's
>> marketing materials, and we've genericized it. I googled
>> around for information, but quickly got bogged down.
>>
>> Cindy Hamilton
>>
>
>And most of what people refer to as a grill indoors is really a griddle.
> Shall we start on what makes a barbecue next?

That should be interesting because barbecue is a verb, not a noun...
barbecue is a cooking method, not a cooking appliance. The closest
one can come to a barbecue noun is a hole in the ground... my Puerto
Rican neighors on Lung Guyland had a huge rock lined hole dug in their
back yard (about 4' deep and 12' wide), they'd start a fire a full day
in advance of cooking to build up a heap of glowing hardwood coals in
the hole, then someone would arrive with a 12' long motorized spit and
a couple of 100 pound pigs... let the cooking begin. Fantastic food
and many gallons of cervesa flowing non stop. The men were in charge
of the barbecuing, the women cooked tons of foods in the kitchen, all
kinds of succulent dishes. Any excuse for a celebration with wonderful
music and dancing, most often the birth of baby... I miss those
barbecues.

On 4/7/2016 10:07 AM, Ophelia wrote:
>
>
> "Ed Pawlowski" > wrote in message
> ...
>> On 4/7/2016 9:23 AM, Cindy Hamilton wrote:
>>> On Wednesday, April 6, 2016 at 11:07:35 PM UTC-4, Jeßus wrote:
>>>> On Wed, 6 Apr 2016 19:48:09 -0700 (PDT), "
>>>> > wrote:
>>>>
>>>>> On Wednesday, April 6, 2016 at 6:13:36 AM UTC-5, Bruce wrote:
>>>>>>
>>>>>> And a grill? Do you put food on or under a grill?
>>>>>>
>>>>> On. A grill has the heat source UNDER the food
>>>>> whereas a broiler has the heat source ABOVE the
>>>>> food.
>>>>
>>>> In America, perhaps. Elsewhere a grill can have a heat source under or
>>>> above.
>>>
>>> I wonder why we bother to make the distinction. Surely
>>> context would indicate whether it was in the oven or
>>> outdoors. Perhaps "broiler" started with some manufacturer's
>>> marketing materials, and we've genericized it. I googled
>>> around for information, but quickly got bogged down.
>>>
>>> Cindy Hamilton
>>>
>>
>> And most of what people refer to as a grill indoors is really a griddle.
>> Shall we start on what makes a barbecue next?
>
> Heh even *I* know what a barbecue is ... er I think <g>
>
>
>

Words can only really be understood in the place and time they're in.
When we were in California in the late 70's, my wife and I went to a
place called "Hawaiian BBQ." I didn't know what a Hawaiian BBQ was but I
figured it could be a place that served Hawaiian style plate lunches.
There was nothing Hawaiian about the joint. It was a Korean restaurant.
Calling a Korean restaurant "Hawaiian" makes little sense unless it was
in California in the late 70's, when nobody knew what Korean food was.
My wife, of course, was happy to find a place that served her kind of food.

These days, everybody knows with Korean food is. Fewer people know what
Hawaiian BBQ is. It's what the mainlanders call a local style plate
lunch. The Hawaiians never did have anything that could be called BBQ.

On 4/7/2016 2:35 AM, Bruce wrote:
> I've lived in Australia for 10
> years now, but most of the time I'm too busy to travel.

So usenet beat out travel?

Sickening!

On 4/7/2016 7:37 AM, Dave Smith wrote:
> I have met lots of Americans on my travels.

What a shame...for THEM!

On Thu, 07 Apr 2016 18:35:59 +1000, Bruce > wrote:

>On Thu, 07 Apr 2016 10:01:32 +1000, Jeßus > wrote:
>
>>On Thu, 07 Apr 2016 09:55:25 +1000, Bruce > wrote:
>>
>>>On Wed, 06 Apr 2016 18:44:56 -0500, "cshenk" > wrote:
>>>
>>>>Bruce wrote in rec.food.cooking:
>>>
>>>Yes, that definitely must apply to the US, but for me also to
>>>Australia. It's huge and I've seen very little of it yet. I don't need
>>>to go to other countries any time soon.
>>>
>>>>I'm told statistically that most USA folks have never been
>>>>outside the USA and of those who have, most have only been to Canda
>>>>along the border or Mexico along the border.
>>>
>>>Understandable.
>>>
>>>>Most who have been farther, did so on a limited work or vacation trip
>>>>for a few days or a week.
>>>>
>>>>I could have easily missed it but I am the only one I see posting who
>>>>has actually *lived* a significant number of years outside the USA.
>>>
>>>I think it broadens your perspective a lot to have such a good look
>>>somewhere else.
>>
>>I hope to head off to either Vietnam or Nepal later this year... I'm
>>way overdue for a change of scenery. I haven't been back to the
>>mainland since I went to buy a car in 2010, I thought I would have by
>>now but a reason simply hasn't come up to do so. I've pretty much seen
>>all of Aus at this stage. Lived in most regions too.
>
>Yes, that's a different situation. I've lived in Australia for 10
>years now, but most of the time I'm too busy to travel. I've only seen
>Tasmania, Sydney, parts of the East coast and a little bit of the Top
>End.

Well, you have plenty to look forward to in the coming years if you do
get a chance to travel around.

I still haven't seen much of Tasmania myself. I did a whirlwind tour
back in 1996, just one week. Next time in Tas was when I was moving
here in 2008. I still need to see a lot of the west and south western
part of the state, but as always, things come up and it doesn't
happen.

On Fri, 08 Apr 2016 08:46:51 +1000, Bruce > wrote:

>On Fri, 08 Apr 2016 07:31:19 +1000, Jeßus > wrote:
>
>>On Thu, 07 Apr 2016 18:35:59 +1000, Bruce > wrote:
>>
>>>On Thu, 07 Apr 2016 10:01:32 +1000, Jeßus > wrote:
>>>
>>>>I hope to head off to either Vietnam or Nepal later this year... I'm
>>>>way overdue for a change of scenery. I haven't been back to the
>>>>mainland since I went to buy a car in 2010, I thought I would have by
>>>>now but a reason simply hasn't come up to do so. I've pretty much seen
>>>>all of Aus at this stage. Lived in most regions too.
>>>
>>>Yes, that's a different situation. I've lived in Australia for 10
>>>years now, but most of the time I'm too busy to travel. I've only seen
>>>Tasmania, Sydney, parts of the East coast and a little bit of the Top
>>>End.
>>
>>Well, you have plenty to look forward to in the coming years if you do
>>get a chance to travel around.
>>
>>I still haven't seen much of Tasmania myself. I did a whirlwind tour
>>back in 1996, just one week. Next time in Tas was when I was moving
>>here in 2008. I still need to see a lot of the west and south western
>>part of the state, but as always, things come up and it doesn't
>>happen.
>
>I guess the most beautiful parts of Tasmania can only be seen on foot.

Especially around here. Not many tourist spots as such, but if you
know where to look there are hidden rainforests, waterfalls and
totally untouched bush - only because the terrain is too harsh for the
forest industry to destroy, natch. Which is also handy for us 'bush
florists'.