Richard M. Kennedy wrote:
> Blair P. Houghton wrote:
>
> >I order good steaks done Pittsburgh style these days
>
> What is that? Pittsburgh, once being known for its steel mills and
> the smoke produced by them, and having worked a couple of summers in a
> Cleveland steel mill in the 1950's, I am imagining a steak charred
> instantly black by a slab of red- hot steel but with a blood-red
> interior.

That's the theory. It's also called "Chicago" in some places. Best to
get agreement with the waiter on what it means before letting him take
your meat in his hands.

--Blair
"See the irony?"