On 10/29/2010 5:34 PM, Andy wrote:
> Kate > wrote:
>
>> 3.Cheesesteak - Thin slices of beef cooked with onions and topped with
>> processed cheese (either Kraft slices or Cheez Whiz from an aerosol
> can)
>> and other condiments in a crisp Italian roll or hoagie bun. From
>> Philadelphia.
>>
>> Have had many of these. Even went to Pat's once when I was in Philly.
>> Yum.
>
>
> Now listen up my Kitchen Kate...
>
> Too make a short story long...
>
> A few things about Philly cheesesteaks that haven't made the leap over
> to Pittsburgh.
>
> Hmmm... where to start?... 
>
> Cheez Whiz is a Kraft product and sold to the restaurants in paint
> buckets. No air, only fat with a touch of protein.
>
> Mostly the meat is chopped while cooking. A silly show-off technique,
> imho.
>
> No Philly cheesesteak roll should be crisp OR toasted! EVER!
>
> EVER!!!
>
> There are NO condiments on a Philly cheesesteak. None. I tried putting
> ketchup on my Sis-IL's cheesesteak (my 1st) she grabbed my hand scolding
> me "A great cheesesteak doesn't need ketchup!!!" with a sneer. After the
> second one, she made perfect sense. 
She still kept me on my guard,
> marrying her sister and such.
>
> I'm not surprised that Philly cheesesteaks have been "watered down" out
> of Philly. We stayed in Margate, NJ for a week and at Maynard's (iirc?)
> bar and grill (bayside), I ordered a Philly cheesesteak and it was rough
> cut roast beef. I thought... Geez... if New Jersey can't get it right,
> the rest of the world is doomed.
>
> And lastly, Pat's and Geno's cheesesteaks both SUCK!!!
>
> Credit: Sis-IL Patricia for teaching me how to make, eat, appreciate and
> become a cheesesteak snob!
> Credit: Jim's Steaks, South Philly. Sis-IL took us there on our first
> trip to South Philly (1985?). Again she forcibly took me by the arm, so
> I wouldn't stray (I still have marks to prove it. First Philly
> cheesesteak I had that wasn't made by her. You're hard pressed to get a
> better Philly cheesesteak AND a beer under one roof!!!
>
> OH! Once, visiting Philly for our niece's wedding we stayed at a Holiday
> Inn on Walnut and 12th St. and wandered into Moriarty's Pub for dinner
> and drink. I ordered a cheesesteak, feeling the proud tourist with a
> beer in hand and a smile. When it arrived it looked somewhat familiar
> except this bright orange goo all over it. I looked at my wife straight
> in the eyes and pointing at it asked out loud "WHAT THE HELL IS THIS
> SHIT?!?" She burst out laughing. Cheez Whiz! I ain't liked Whiz ever
> since.
>
> Credit: Sis-IL Patricia. Just for good measure.
>
> This message will self-destruct in 5, 4, 3, 2... 1.5, 1.0, .75...
>
> Best,
>
> Andy
Andy, dear - don't get your knickers in a twist. The description I
posted was the one from the web page that posted the 50 sandwiches
and their descriptions. Some of which I didn't think were very
accurate. Anyway, if I want condiments on my cheesesteak I'm gonna
use them. I would probably put mayo on it. And as for the Whiz.
Blecch! When I ate my Pat's cheesesteak I had provolone. I can't
remember now if I had the green peppers. I think they may be one
of the places that cook the onions and green peppers together so that
one cannot get one without the other. If that's the case I would have
escewed the onions and peppers. Although I would have had the peppers
if they were available alone. See, I don't like cooked onions in big
pieces - I hate the texture. Anyway, what is really good is a
Primanti's version of the cheesesteak with the fries and slaw on it.
Now that is yummy.
If I ever get back to Philly I'll try some of the other cheesesteaks.
But I though Pat's cheesesteak was fine.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?