we had 1.5 inch sirloin the other night and even with the infra red and 9 minutes on each side, I still couldn't get the Pittsburgh style I wanted. (No, I didn't give it 9 mins of infra red, probably more like 3 mins a side of that scorcher) so I'd have been happy with a torch. But a leak and flames on me paw wouldn't make the steak taste better. Got an "Pittsburgh style" over there Dan?
:) On Wed, 11 Jul 2007, Dan Rossi wrote: > Oh come on Tom! How are you supposed to make a proper Creme Brulee > without a torch? YUM > > -- > Blue skies. > Dan Rossi > Carnegie Mellon University. > E-Mail: [EMAIL PROTECTED] > Tel: (412) 268-9081 >
