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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. Black refers to the char and blue refers to the rare interior of the steak.
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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 airport has been the venue for a number of miscellaneous events. The U.S. Air Force has held several air shows at the airport. [156] In 1991, over 40,000 people packed the airport to greet the Pittsburgh Penguins when they landed at the airport after winning their first Stanley Cup championship. [157]
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 ...
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
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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]