"Vilco" > ha scritto nel messaggio
...
> Stan Horwitz wrote:
>
>>> I tried it out yesterday evening with two friends and it turned out
>>> great! I learned three things: I should use a less tough bread (I
>>> didn't find my beloved ciabatta, which would have been perfect), I
>>> have to use less cheese and I must buy a dozen jars of this Choice
>>> Foods (UK) habanero sauce: it's flaming hot.
>>> As meat I used carpaccio, it's already cut about 1/16" thick and
>>> comes from a tender part, so tender it gets to be eaten uncooked.
>>> The cheese was asiago, not pressed nor aged, a good choice; maybe
>>> I'll try out caciotta too.
>>> Before trying pimped versions w/ meatballs, 'shrooms or else, I want
>>> to bring this dish a little nearer to perfection than what it was
>>> yesterday. Ciabatta, that's the main issue.
>
>> Speaking as a born and raised Philadelphian, what you made does not
>> sound like a real Philly cheese steak sandwich to me,
>
> And where are the differences? I followed one of the many "original
> recipes" and followed it htoroughly, except for the cheez-whiz.
> --
> Vilco

My dear friend, do not even let the words "Cheez Whiz" into your virgin
Italian mind.

From my recollection, there was not really a sauce on the cheese steak, and
certainly not a HOT one. There were darkly fried onions, and a not very
notable cheese-- I would probably pick Provolone. The vitello for carpaccio
is perfect. OTH, the bread I have had in the US was not crusty and
wonderful, but softer. You may need to look in the bins at the Coop to find
something like it.

With the possible exception of a really great old-fashioned hoagie/Italian
sandwich and the potentially fabulous lobster roll, Italy doesn't really
have to apologize to the US for what sandwiches there are here. My favorite
tiny bar goes to 5 different bakeries to collect the various breads they use
for exceptional panini. Just when I think they've put something awful onto
my favorite bread, one taste makes me say, "I would never have believed how
good this could be."