Isn't that called "Pittsburgh Rare?"Honestly? Now that I've read about it - I'd like to try it.
Basically it sounds like mostly raw meat scorched on a grill. Outside cooked, inside warm and mostly raw.
That is how I typically like steak.
Isn't that called "Pittsburgh Rare?"Honestly? Now that I've read about it - I'd like to try it.
Basically it sounds like mostly raw meat scorched on a grill. Outside cooked, inside warm and mostly raw.
That is how I typically like steak.
Dunno, never heard that expression.Isn't that called "Pittsburgh Rare?"
I've heard this called black & blue. But the only place I've heard it called that was New Jersey. And that was over 40 years ago.Isn't that called "Pittsburgh Rare?"
I thought the Black and Blue Steak was one they ruined with Blue Cheese all over it.I've heard this called black & blue. But the only place I've heard it called that was New Jersey. And that was over 40 years ago.
And this is what the internet says:
What is ordering a steak black and blue?
One of the oldest ways to eat a grilled steak is called Black and Blue, or Pittsburgh style. You can achieve it by charring the outside while maintaining a rare to medium-rare internal temperature, or blue steak.
Jewish and German delis in NY/NJ have them.Not sure if it's an Ohio/West Virginia/Southwest Pennsylvania thing or not but I've only seen old fashioned loaf, pickle loaf, pimento loaf in the deli of grocery stores there. I know Eckrich and Walnut Creek make these and they are Pittsburgh and Amish Ohio area companies.
Those have been sold here for as long as I can remember, so not sure why you're not seeing them. Back when I ate deli meats, my favorite was always the p&p (pickle and pimento) loaf.Not sure if it's an Ohio/West Virginia/Southwest Pennsylvania thing or not but I've only seen old fashioned loaf, pickle loaf, pimento loaf in the deli of grocery stores there. I know Eckrich and Walnut Creek make these and they are Pittsburgh and Amish Ohio area companies.
I went to every grocery store in St Mary's and Calvert last summer when my mom wanted pickle loaf and couldnt find any sort of "loaf". The deli workers looked at me like I had three heads.Those have been sold here for as long as I can remember, so not sure why you're not seeing them. Back when I ate deli meats, my favorite was always the p&p (pickle and pimento) loaf.
Sounds a lot like Lebanon bologna. It can be pretty sweet.When I landed in upstate NY near Watertown, the locals told me I needed to have a certain brand baloney, cheese curds and something called salt potatoes. The baloney sucked. It was too sweet. The potatoes were boiled in highly salted water and finished with butter and chopped parsley. The grocery stores sold kits of potatoes and salt together. While good, I was unimpressed as it being a regional specialty. To me stuffed ham and beef on weck are regional specialties.
So do Jewish and German delis in MD/DE/NC/SC/GA and VA.
Just looked on Giant's app and they have Boar's Head Deli Pickle and Pepper Loaf available in the deli.I went to every grocery store in St Mary's and Calvert last summer when my mom wanted pickle loaf and couldnt find any sort of "loaf". The deli workers looked at me like I had three heads.
Sounds a lot like Lebanon bologna. It can be pretty sweet.
Nomnomnom.
Steamed crabs is what my kids wanted when they came back to MD, and where I'd take Nebraska etc friends when they came to visit. You can't get that just anywhere and most people in the US have no idea of the pleasure of picking crabs.
The crabcake recipe on the Phillips website is the best. Dont be a cheapo. Use lump crab meat, not whatever that shredded stuff is.
No kidding - I make great crabcakes and this is my secret.
Stuffed ham is delicious. So you're wrong and can no longer be Emperor. Sorry.
I've made these before and had no idea it was regional. They are very tasty, too. I put a bit of Old Bay in the spice mix.Just saw Cook's County on PBS, and they say North Carolina's claim to fame is a shrimp sandwich. Chopped shrimp with a few spices and a tiny bit of mayo, pan fried, kind of like a crab cake.
No idea, never heard of it before this. They used cayenne pepper instead of Old Bay.I've made these before and had no idea it was regional. They are very tasty, too. I put a bit of Old Bay in the spice mix.
Yeah, not a big fan of cayenne in food, so I will stick to Old Bay.No idea, never heard of it before this. They used cayenne pepper instead of Old Bay.
Sounds lime a shrimp cake to me. If prepared well, they are quite tasty.I've made these before and had no idea it was regional. They are very tasty, too. I put a bit of Old Bay in the spice mix.