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There is a restaurant chain in the Minneapolis area called Pittsburgh Blue. It is a steakhouse based on this type of cooking. The explanation given in the menu revolves around steelworkers cooking steaks on hot iron. Instead of calling this Pittsburgh rare (at least in Minneapolis), they call it Pittsburgh Blue or black and blue.
The USDA has fairly strict guidelines for what constitutes undercooked beef, but the way you eat it matters. Whole cuts of steak—like New York strip, filet mignon, and ribeye—are considered ...
The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black or "sooty" on the outside, and blue rare on the inside). [1]
Temperatures for beef, veal and lamb steaks and roasts Term (French)Description [4] Temperature range [3] USDA recommended [5]; Extra-rare or Blue (bleu) very red 46–49 °C
Restaurateur, 67, opening a new Italian restaurant, Gervasio's on the Lake, at 3040 West Lake Road, as soon as he can hire and train staff. ... "I've been visiting Erie since I was 19 and now I'm ...
Colorado: Quincy's Steak & Spirits. City / Town: Leadville Address: 416 Harrison Ave. Phone: (719) 486-9765 Website: quincyssteakandspirits.com There are multiple ways to score high-end beef for ...
In 2004, Erie was the third-fastest-growing airport in the United States, and the fastest-growing airport in Pennsylvania. [3] It is 128 miles (206 km) from Pittsburgh, 111 miles (179 km) from the Canada–U.S. border , 95 miles (153 km) from Cleveland, Ohio and 105 miles (169 km) from Buffalo, New York.
The restaurant will close Jan. 2. When the Bayfront Grille reopens, most likely at the end of March, it's expected to have a new name and an updated menu along with a new bar, table configuration ...