Yay!!

The Boring Old Broiler Turns Out to Be a Superstar - New York Times

You can’t beat oldschool, in my book. And here we have a superstar New York Times food guy named MARK BITTMAN to tell us all about the least appreciated standard amurrikun kitchen device, the broiler, and why we should be using it all the time.

I remember very clearly my parents always always always making stuff under the broiler. And then me having to clean out the damn gross broiler pan by scraping heaping slabs of stinky grease out with a spatula. Eeesh.

The best thing about MARK BITTMAN’s article, in my view, is the revelation that the broiler pan of yore is officially an off-limits nuisance nowadays. And that officially, since we are talking Newspaper of Record here, it’s way cooler to use a skillet or grill pan under the broiler.

HA! I already knew that. :-P

I’m totally gonna try more broiling of steak now. And some scallops too! Because my Lodge grill pan is officially starting to give us emphysema in our apartment.