The Only Poll That Counts: How Do You Have Your Steak?

[chequita guevara]

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.

[Dis]

medium rare. It's the only way I can chew it.

I've always had problems chewing steak.

[Imran Siddiqui]

Oh wait... che is wrong!

http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,1619,00.html

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.

[chequita guevara]

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).

[Imran Siddiqui]

Also:

http://www.lowfatlifestyle.com/flavoring/peppers_fresh_dried/scotchbonnet.htm

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

[chequita guevara]

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.

[Imran Siddiqui]

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 .

[chequita guevara]

http://www.evilrobots.com/KickinBack/SAMURAI/200404hotscience.htm

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.

[Imran Siddiqui]

Yes, like your quote said, 'named and distinguished from the goold ol' "Habenero"'.

[Snowflake]

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.

[Solomwi]

Imran, just remember...

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

[chequita guevara]

I like coleslaw on my BBQ sandwich and so does Memphis.

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

[chequita guevara]

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."

[Solomwi]

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.

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.

[Tiamat]

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.