On Tue, 02 Nov 2010 15:49:40 -0500, Andy wrote:

> Kate Connally > wrote:
>
>> 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,
>
> I thought they were all your food experiences. My mistake.
>
> The Primanti's version sounds extra filling. I saw Primanti's showcased
> on a couple food TV programs. Not a disappointed customer on either
> show. And Tony, the woman behind the counter was just wonderful!
>
> There's a few things about Pat's that always bugged me. They don't use
> the famous Amoroso Italian hoagie rolls, evidenced by empty boxes of an
> off-brand hoagie roll stacked up on the sidewalk.
>
> And to speed up service, they make mountains of meat and onions so they
> can just throw one together in seconds and just throw cheese on last.
> That's how I figure I always got a luke warm and dry cheesesteak back in
> under 15 seconds. At least Geno's makes them fresh, not in advance, like
> Pat's. And Geno's kitchen is in plain sight of the hungry public.
>
> Best,
>
> Andy

i'm sure pat's cheesesteaks aren't as good as yours, cold the next day with
a squirt of dijon.

blake