25-05-2004 23:07									#121
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quote: Originally posted by Q Cubed warm enough to kill germs, not warm enough to kill taste.

Only well-done is done enough to kill all the germs. Most germs, however, are on the outside, so even rare should be safe.

	25-05-2004 23:09									#122
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medium rare. It's the only way I can chew it.

I've always had problems chewing steak.

	25-05-2004 23:09									#123
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Oh wait... che is wrong!

http://web.foodnetwork.com/food/web...70,1619,00.html

quote: Scotch bonnet chile Definition: This small (1 to 1-1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is closely related to the equally fiery jamaican hot and the habanero. See also chile.

	25-05-2004 23:09									#124
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quote: Originally posted by Tiamat Get some fresh jalapeno's and take a bite then talk about hot.

Jalapeños (5,000 scovilles) are about 1/100th as hot as a habeñero (500,000 scovilles).

	25-05-2004 23:12									#125
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Also:

http://www.lowfatlifestyle.com/flav...cotchbonnet.htm

quote: Scotch bonnets are often confused with the habanero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods

	25-05-2004 23:20									#126
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quote: Originally posted by Imran Siddiqui Oh wait... che is wrong!

Oh man, now you're gonna make me dig through my food mags!?! Or was it in Cigar Afficiando? Anyway, habeñeros are one of four major classes of chiles. The Scotch Bonnet is one of many varieties of habeñero.

	25-05-2004 23:21									#127
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They are like brothers. They aren't cultivars, but are related. That doesn't make the Scotch Bonnet a variety of habenero, just like you aren't a variety of Theben .

	25-05-2004 23:24									#128
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http://www.evilrobots.com/KickinBac...4hotscience.htm

quote: The Habanero, for instance, is a cultivar of the Chinense species of chile, so named because a European botanist decided a century or three ago that the Chinense originated in China; though it appears that botanist was quite wrong, no one has bothered to correct the name to this day. Continuing with the Habanero, have you ever noticed how many different chiles are labeled Habanero? There are big brown Habaneros, slender red Habaneros, squat orange Habaneros, yellow Habaneros, purple Habaneros... the list goes on. The trouble is that though all these chiles are subtly different in size, shape, heat, and color, no one's really taken the time to create a name and a genealogy for these different chiles, so they're all lumped under the name "Habanero." Of the Chinense cultivars that are named and distinguished from the good ol' Habanero (the Fatalii, the Scotch Bonnet, the Red Dragon) no one's really sure whether these other cultivars really are different, or if they're the same chile from a different region given a regional name. Even the Habanero itself, a native of the Yucatan peninsula of Mexico has a name meaning of Havana, though the chile really isn't known inside Cuba at all.

	25-05-2004 23:38									#129
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Yes, like your quote said, 'named and distinguished from the goold ol' "Habenero"'.

	26-05-2004 01:39									#130
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Animals eat meat uncooked. When the apes discovered fire, they tried to cook their steaks rare to medium rare. Many years have passed now. I take my steak medium well-done.

	26-05-2004 01:57									#131
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Imran, just remember...

Jesse Helms is God's revenge on North Carolina for putting coleslaw on BBQ sandwiches.

	26-05-2004 02:01									#132
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I like coleslaw on my BBQ sandwich and so does Memphis.

Alabama, on the other hand, has a mysterious white BBQ sauce.

	26-05-2004 02:02									#133
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quote: Originally posted by Imran Siddiqui Yes, like your quote said, 'named and distinguished from the goold ol' "Habenero"'.

"no one's really sure whether these other cultivars really are different, or if they're the same chile from a different region given a regional name."

	26-05-2004 02:15									#134
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quote: Originally posted by chegitz guevara I like coleslaw on my BBQ sandwich and so does Memphis.

Of course you do. You're a commie.

Memphis caters to the tourist dollar, though Interstate is the best BBQ place in any airport anywhere, ironically enough.

quote: Alabama, on the other hand, has a mysterious white BBQ sauce.

A mysterious, delicious white sauce. Though the best local sauces aren't white. Those are Byron's in Auburn, Dreamland in Tuscaloosa, and Larry's in Dothan.

	26-05-2004 02:24									#135
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Clearly you have never tasted the world famous Stubbs BBQ sauce from Stubbs BBQ right here in little 'ole Austin Texas that is. It's the best....drink it right from the bottle we do.


Google serch Stubbs BBQ and see for yourself.

	26-05-2004 02:28									#136
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By local, I meant in Alabama, Tia.

I have actually been to Stubbs, and would rank it ahead of the other two and right alongside Byron's, saucewise. Though when I do get out that way, I prefer to go get a Texadelphia sandwich.

	26-05-2004 02:32									#137
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Yep, Stubbs makes some damn good sauce. I might just break open my bottle tonight.

	26-05-2004 02:34									#138
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The closest thing we have to good BBQ here is Bono's. I really can't stand other 'Que anymore, but I haven't been to many places outside Florida. Mostly its the sauce. Most other places just can't get the sauce right.


Damn this is makin' me hungry.

	26-05-2004 02:37									#139
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Well, you may be a commie, but you've figured out what differentiates BBQ. Anybody got get the meat right, but the sauce... therein lies the key.

	26-05-2004 02:42									#140
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quote: Though when I do get out that way, I prefer to go get a Texadelphia sandwich.

w00t!!! They are great aren't they. But yeah, stubbs is hard to beat.

	26-05-2004 03:50									#141
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When in Dallas, eat at Smokey John's Bar-b-que.

	26-05-2004 06:36									#142
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Just let the bull loose, I'll rip off a hunk as he goes by.

	26-05-2004 07:16									#143
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Well done.

	26-05-2004 07:47									#144
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What is the big attraction with rare steaks? I've alwasy taken mine meduim well. I used to take it well done, but then I was at one too many BBQ's, where the cook more was too drunk to tell the difference between a steak, and an incinerated log of what used ot be cow flesh. Since then, I've gone a step down to medium well.
I've never tried rare before, which I guess makes me almost as cloed minded as bill o'reilly. What does rare or medium rare taste like?

	26-05-2004 08:24									#145
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quote: Originally posted by Rex Little Just let the bull loose, I'll rip off a hunk as he goes by.

Exactly. See what I mean by difference between people and animals?

	26-05-2004 08:26									#146
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Well done

	26-05-2004 09:10									#147
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If the poll had an "All of the above" option I'd pick that. I'd eat steak, steak, and more steak. My favorite sauce is A1 and favorite topping (besides another steak) is beer sauted mushrooms.
(pardon me, I need to get something to eat now. )

	26-05-2004 09:30									#148
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quote: no one's really sure whether these other cultivars really are different, or if they're the same chile from a different region given a regional name.

Apparently Food Network and Low Fat Life Style are sure .

quote: What is the big attraction with rare steaks?

Because it tastes better... like meat rather than charcoal .

	26-05-2004 10:00									#149
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quote: Originally posted by bipolarbear What is the big attraction with rare steaks?

A good steak will be soft and juicy. The longer you bake it, the tougher (can't find the right word) it gets.
A good steak will be refreshing, while an overdone one tends to be bitter and dull.

	26-05-2004 12:52									#150
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Medium Rare, as in a pink center, no red and greyed at the edges as little as possible.

I'm a bit of a Grill god in my family, all the more amazing as I do it with what seems like no effort. I light the grill, throw on the meat, season it, walk away read the paper, come back and flip it a few times without any timers or thermometers and it comes out perfect all the time.

I think the secret is low heat and frequent flipping like up to 8 times over the course of the cooking, it keeps the outsides from burning and alows the heat to penatrate to the center (also opening the lid so often keeps the tempurature down). Lastly you want to take a steak off the grill before it is completly done and then rest it a bit, place it in your oven with some foil over it for 5-10 more minutes. Residual heat will finish the cooking process on the inside, only then should you carve it.

Oh and DONT mention Jessy Helms to me, I am actualy FROM North Carolina and I dont need to be reminded of Bigot, I'm so glad I live in Arizona and now have a senator I can look up too.

As for Barbicue I never touch the stuff (though I am shure that our Lexington BBQ is better then anything down in Altanta), a good piece of meat dosent need to be drowned in spices to taste good, meat IS a flavor! A little Olive Oil, salt, pepper and Galic is all you realy need. Some Fresh Rosemarry is great with pork too. We also use a nice Marinade thats a family recipie. Half cup Olive Oil , half cup Soy Sause, 3 Tbs Ketchup, Dash of Galic Powder. Just need to cook it slow so the Olive Oil dosent catch on fire and burn.