Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site harvard.ARPA Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!qantel!dual!lll-crg!seismo!harvard!macrakis From: macrakis@harvard.ARPA (Stavros Macrakis) Newsgroups: net.cooks Subject: Electric broilers Message-ID: <384@harvard.ARPA> Date: Thu, 3-Oct-85 12:03:10 EDT Article-I.D.: harvard.384 Posted: Thu Oct 3 12:03:10 1985 Date-Received: Sun, 6-Oct-85 05:33:56 EDT Distribution: net Organization: Aiken Comp. Lab., Harvard Lines: 7 After many years of poor broiling (UK grilling) from my gas and electric ranges, I'm considering getting a stand-alone electric broiler. Since my apartment doesn't have a terrace, charcoal is not an option. The only true (open-air) broiler I know of is the Farberware -- and the gastronomic literature seems unanimous on the advantages of open rather than closed broiling. I'd be interested in reports on it or others, and on pricing. Thanks. -s Brought to you by Super Global Mega Corp .com