MareCat said...

> "Andy" <q> wrote in message ...
>>
>> The way my Sis-in-law (born and raised in Philly) described it to me is
>> that Philadelphians are basically divided into two camps when it comes
>> to the better cheesesteak. She served me my first two (in one sitting)
>> American cheesesteaks. I've rarely crossed the line since then. Cheez
>> Whiz just adds a more salty taste, imho.
>>
>> You take quality meat, a fresh Italian roll and fried onions then apply
>> over-processed Cheez Whiz to it? There's the joke/sadness/crime of it,
>> imho.
>
> OK, so we're in agreement then.


Yeppers!!!



>> One rule that's universally agreed upon is a good cheesesteak doesn't
>> need ketchup, only dry ones, which should be returned for a refund
>> instead.
>
> Ugggghhhhh--KETCHUP??? Nooooooooo!


When the Sis-in-law saw me reaching for the ketchup (what did I know?) she
about broke my arm.




>> Best,
>>
>> Andy
>> Has never finished a Pat's or Geno's cheesesteak.
>
> The only time I've ever had a Pat's cheesesteak was at the Reading
> Terminal
> Market. Yuck! Dry and not much meat/cheese.
>
> Mary


Ricks at RTM, a family member of Pats. He's another "crank 'em out and grab
their money" grubbing cheesteak shop like Geno's and Pat's, imho.

Find a restaurant that does more than cheesesteaks and 9x out of 10 you'll
get a better cheesesteak. Jim's being the exception. And you can have a
beer there!

Andy