I've always seen it called Welsh Rarebit.

Rarebit is a spelling that was invented because "Welsh Rabbit" is a derogatory way of saying "Those Welsh are too poor to afford real meat, so they eat cheese on toast and call it rabbit."

Kind of like "Cape Cod Turkey," which is salt fish.

Oh, and Nilly, Welsh Rabbit is bread (toast) with a cheese/beer sauce over it. Basically. (Right?)

Yes, although I used milk instead of beer (the recipe said I could!) mainly because I couldn't justify opening even the crappy beer we have for only a tablespoon's worth.

No bunnies whatsoever. My, that's... rather a lot of cheese sitting on top of that bread. Waiting for it to cool now.

Oh, and my toaster oven seems to be a very poor model. No broiler setting, no bagel setting.

I'm guessing 'broiler' is American for 'grill' then.

It is, because the grill is the thing you cook on outside, with the coals. Or, the George Foreman grill. (xpost)

I've always seen it called Welsh Rarebit.

I just had this discussion with my Cornish friend, and we even hit the OED. Turns out "rarebit" is folk etymology, and "rabbit" is correct. FWIW.

I shall have to inform my Welsh friends that their national dish has delusions of grandeur.

The thing outside is the barbeque. The pan with the lines is the grillpan. Reading American cookbooks is going to make more sense now, I think.

The thing outside is the barbeque. The pan with the lines is the grillpan. Reading American cookbooks is going to make more sense now, I think.

Heh, yeah, I guess so. We'd call it a grillpan, too, but there's also the George Foreman Grill, which is a plug-in countertop dealie.

How long should it be under the broiler, though?

(Boy, I really ought to be doing my homework.)

A couple minutes -- keep an eye on it.

PS: I ought to be doing homework, too.

Yes, we should all be doing our homework, but if the rest of you aren't, I'd feel much better about it.