BACK IN TIME
MARCH 3, 1955
Augusta City Council's Finance committeemen yesterday approved the proposed sale of 259,280 square feet of Allen Park off 15th Street to Sears, Roebuck and Co. Also approved were relocation of the fire station, a tool house, wading pool and several tennis courts.
It is understood that Sears officials have tentatively approved the reduced acreage. Sale of the smaller tract will be recommended to full council, but current legal problems prevent completion of negotiations for the sale.
In the event the sale is eventually completed, Sears probably will pay about $380,000 for the park area.
(For a look at history through the pages of The Augusta Chronicle, subscribe to augustaarchives.com.)
Activities and entertainment events scheduled for this week include:
INFORMATION SESSION: The Augusta State University College of Education will hold an information session for the Georgia Teacher Alternative Preparation Program from 6 to 8 p.m. in the Grover C. Maxwell Performing Arts Theatre, 2500 Walton Way. The event is free. For more information, call Heather Eakin at 667-4076.
SPECIAL WORK SESSION: The Engineering Service Committee's special work session will begin at 3:30 p.m. in Room 802 of the municipal building, 530 Greene St. The meeting is open to the public.
Take a Little Walk
In an analysis of 72,488 nurses over a 14-year period, researchers from the Harvard School of Public Health found that those who walked six or more hours per week decreased their risk of suffering a stroke caused by a clot by 40 percent.
WEST NILE HOTLINE
The CDC Public Response Hotline Service is answering questions from the public concerning West Nile virus. This is a toll-free call.
English Service: (888) 246-2675; Spanish Service: (888) 246-2857. Hours of operation: Monday-Friday, 8 a.m. to 11 p.m.; Saturday and Sunday, 10 a.m. to 8 p.m.
1. The T-bone and the porterhouse are very similar cuts of beef. They're both made up of two other cuts - a top loin and a tenderloin - with a T-shape bone in the middle. (The porterhouse has a larger tenderloin.)
2. Top sirloin is firmer and slightly lower in fat than the other four.
3. The top loin, also called a New York or Kansas City strip, is tender and among the leanest cuts.
4. As the name implies, tenderloin is singled out as a very tender cut. It has the mildest taste of the steaks described here. It tastes best if it is not cooked beyond medium.
5. A ribeye is a very flavorful steak, almost like eating grilled roast beef. This is a good cut for those who prefer a result more toward well done.
How long will it take?
These timings will produce steaks that are medium rare at an internal temperature of 145¯F. The actual grilling times will vary based on the air temperature and how windy it is on the day you're grilling. Thicker steaks need to be covered with the grill lid to cook evenly.
3/4 -inch thick - 6 to 8 minutes
1-inch thick - 11 to 14 minutes
1 1/2 -inch thick - 17 to 22 minutes (covered)
3/4 -inch thick - 10 to 12 minutes
1-inch thick - 14 to 18 minutes
1 1/2 -inch thick - 20 to 24 minutes (covered)
3/4 -inch thick - 13 to 16 minutes
1-inch thick - 17 to 21 minutes
1 1/2 -inch thick - 22 to 26 minutes (covered)
1-inch thick - 13 to 15 minutes
1 1/2 -inch thick - 14 to 16 minutes (covered)