h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

So he must have finished his exams by now mustn't he?

Yep. I assume he's chilling.

His father says he seems relaxed and happy, which is good.

I am consciously pacing myself through this month because I have an awful lot to do, and I have been putting off contacting him. I left him a message last weekend (on the 27th), and I sent him a text just now. However he probably hasn't got any money on his phone, so I really should try to phone him properly.

I am going to take him to Farenheight 9/11 - does anyone know when it is out in the UK?

B

The Beeb says this Friday

http://www.fahrenheit911.com/ may help in the meantime

Another children's program this morning under the tent. We're having eight of them this month. By the end of the month I'll be under a table.

Did I mention the block party the Friends of the Library are having the 24th - since I have the tent leased anyway? We're having an ugly truck contest, a silly hat contest, a live band (since dead bands are a real downer), cheap food, raffles for gift baskets, face painting and sidewalk drawing for the kiddies, and a street dance. Because I didn't have anything to do this month.

TOC!

*runs after Toccata and hugs her*

*hides from Munchers*

Broiling, in my understanding, is something like upside-down grilling, indoors. You set the oven to "broil", put the meat on a "broiling pan" that has slits in the bottom to let the grease run off, and slide it into the broiler section of the oven - in a gas oven that is under the main compartment and exposes the meat directly to the flame. The flame is above the meat, which is where the upside-down part comes in. In an electric oven, the broiler setting just turns on the upper heating elements and you have to leave the oven door open so it doesn't over heat. In both cases it is very easy to start fires.

But then I thought a London Broil was a cut of meat, so that shows you how much I know.

As did I d'E.

The link was very clear that it was a cooking method rather than a cut of meat

d'E, your description of broiling perfectly describes what I think of as grilling. So US Broiling = UK Grilling.

So what the heck is US grilling?

Aww Z, it's good to see you too

Psst Don't worry, I don't think Munchkin minds me hugging other fellas

Do the US use grilling as a cooking term?

Only when you have some stern questions to ask of the joint.

Is US 'grilling' done on a griddle pan? One of those what puts stripes on your food? If so US grilling = griddling, I suppose. But I may have invented a new word there .

Well grilling is just upside down broiling, outdoors. Also known as barbecue (in the Northeast US, in the South barbecue is something entirely different). But grilling can also be done indoors, as in a "short order grill" -- that's when you put a hamburger (or other item) on a hot flat surface and cook it that way.

Someone's got to ask... What's a southern US barbecue then?

So US broilling ~is~ the same as UK grilling, but we also apply the word to barbecuing too, as in 'grill the prawns on the barbecue', in spite of the heat surface being underneath. But a London Grill is not the same dish.

I think I have it all straight but don't test me on it.

Southern barbeque is also southwestern barbeque. The meat is cooked slowly until it's fall-apart tender; this may be done by roasting or simmering in broth. The meat is well drained and then served up with lashings of barbeque sauce. Brisket is shredded before serving.

My brother used to do spare ribs by first cooking them in water with lots of garlic, some salt, cider vinegar and brown sugar, then grilling them on the outdoor grill with sauce.

Oh, and there's the variation, also southern, where the meat is smoked. I don't like it as much; when I've eaten it, it's always been rather tough.

[MTG]

All this talk of food is making me hungry!

B