Nancy Young said...

>
> "Stan Horwitz" > wrote
>
>> I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
>> possibly be traditional on cheesesteaks? Why? The first jar (or can) of
>> Cheese Whiz didn't come out of Kraft's chemistry factory until decades
>> after Pat sold his first Philly cheesesteak.
>
> I agree, Stan. I've seen how they make those cheese steaks,
> they make them from rib eye, supposedly? Then they put
> Cheez-Whiz on them? It's just wrong. I'd go for the provolone,
> too.
>
> nancy



They do ask what kind of cheese you want in advance. I think if you ordered
a cheesesteak and they didn't ask, it would default to American cheese.

Provolone is a bit more pungent and can overtake some flavor of the
cheesesteak.

I had a cheesesteak in Margate, NJ (Maynard's (?) on the bay side) and it
was an entirely different beast! Of course I finished it, not wanting to
embarrass my ego. It was really awful! Probably why I don't like New Jersey
food 'cept for salt water taffy.

That hot dog picture you posted a year or so ago just reconvinced me to not
eat Jersey.

See what happens when you cross the river over to Jersey?

Well the tomatoes and peaches are darn good!!! I bow to Jersey for those!

Andy