[KYHeirloomer]

>Ancient legend states that the origin of the very first salamander was out of the heart of fire.<

In ancient times they believed the universe consisted of four elements: fire, water, earth and air. Each of them had a controlling being, or spirit, called an elemental. The elemental for fire was a lizard-like critter called a Salamander.

Later on the legend of dragons breathing fire arose because of their physical similarity to Salamaders.

Incredible how much trivia one amasses over a lifetime.

[DC Sunshine]

Originally Posted by KYHeirloomer

>Ancient legend states that the origin of the very first salamander was out of the heart of fire.<

In ancient times they believed the universe consisted of four elements: fire, water, earth and air. Each of them had a controlling being, or spirit, called an elemental. The elemental for fire was a lizard-like critter called a Salamander.

Later on the legend of dragons breathing fire arose because of their physical similarity to Salamaders.

Incredible how much trivia one amasses over a lifetime.

Yes , the old noggin gets jam-packed with it.

Have you ever played Trivial Pursuit KY? You'd rock

[KYHeirloomer]

>Have you ever played Trivial Pursuit KY?<

Not in years.

When it first came out we played with friends. But we haven't the time---nor, frankly, the inclination---for board games.

[dledmo]

There is almost as much confusion between grilling and barbecueing. Grilling being done over open flame and high heat, and barbecue with low heat and often indirect heat. As long as the food tastes great, a rose with another name would smell just as sweet.

[KYHeirloomer]

Not to reopen that argument (boy, have we had it before) but "barbecue" is not a verb.

Barbecue is the stuff that goes into your mouth. Grilling is one of the ways you prepare it.

[French Fries]

IMO grilling and broiling are two VERY different things. As has been explained, grilling means direct heat underneath food placed on a grate, while broiling means direct heat above the food placed in a dish or on a tray. Usually grilling is done on the open so the steam can escape, while broiling is done in a closed oven. Your results will be very different.

Also, when grilling, the melting fat from what you food will fall on the coals or the metal bars of your grill, and burn, creating smoke. That's true of both coal or gas grills. That smoke gives your food the "barbecue" taste. No such thing with a broiler.

Try grilling potatoes au gratin. Or a skinless buttery fish fillet such as Turbot or Black Cod. Good luck with that! on the other hand... broiled hamburger anyone? Hmmmmm.... maybe not.

[chickprincess]

Broiling - Very high, nearly-direct heat applied at close proximity, usually for very short amounts of time. Best for searing the outside of an item, while minimally cooking the interior, or adding color, or melting cheese on an otherwise cooked dish. Some items like fish/seafood are light enough density that the inside will cook within the short amount of time it's under the broiler while the outside browns/sears.
Equipment: Broiler setting, or broiling rack on your oven (depending on which it is equipped with); any oven/broiler-safe flat pan should be acceptable.

Grilling - Low, moderate, or high heat, indirectly radiating up from a heat source, whether charcoal, wood embers, or gas-powered flame. Heat can be adjusted more easily than with broiling for slower cooking times.
Equipment: Depends on your preference. I prefer charcoal, because the process is as much a part of the way I cook as the finished product. There are people and scenarios where gas grilling is preferred because it's quicker to get started, and easier to adjust.