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.
--
Vilco
Think pink, drink rose'

Vilco said...

> 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.


Vilco,

Congrats! Let us know when it's ready for the general population. You could
have an overnight sensation on your hands...

The PhillyItalia Cheesesteak

Andy

Andy wrote:

> Congrats! Let us know when it's ready for the general population. You
> could have an overnight sensation on your hands...

You mean an itchy sensation, as after eating MSG?

> The PhillyItalia Cheesesteak

ROTFL
--
Vilco
Think pink, drink rose'

In article >,
"Vilco" > 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, but if you enjoyed
it, more power to you.

"Stan Horwitz" > wrote in message
...
> In article >,
> "Vilco" > 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, but if you enjoyed
> it, more power to you.

It's an Italian (in Italy) version, Stan. Think outside the box.

In article <brvwi.547$Nf.546@trndny05>, "Paco's Tacos" >
wrote:

>
> It's an Italian (in Italy) version, Stan. Think outside the box.

Nah! You need a different box.

On Aug 14, 8:26 pm, Stan Horwitz > wrote:
> In article >,
>
> "Vilco" > 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, but if you enjoyed
> it, more power to you.

At least it didn't have Cheez Whiz on it

--Bryan

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
Think pink, drink rose'

"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."

Giusi wrote:

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

I know

> From my recollection, there was not really a sauce on the cheese
> steak, and certainly not a HOT one.

Hey, I made those sandwiches plain without sauces. *Then*, at the table,
there were the usual sauces, and I used hot sauce on some mouthful of my
sandwich.

> There were darkly fried onions, and a not very notable cheese--
> I would probably pick Provolone. The vitello for carpaccio is perfect.

Same as here, 'til now.

> 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.

Hey, here you can help me much, since you're in Italy!

> 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."

So, what's the most adpat bread you have seen in Italy? Not ciabatta, which
is crusty, but then?
--
Vilco
Think pink, drink rose'

On Thu, 16 Aug 2007 08:50:33 GMT, "Vilco" > wrote:
>
>So, what's the most adpat bread you have seen in Italy? Not ciabatta, which
>is crusty, but then?

What they use is called a Hogie Roll in Philly.
http://tinyurl.com/2bbxka


--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

"Vilco" > ha scritto nel messaggio
...
> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
> which is crusty, but then?
> --
> Vilco

I do not know the name and have never bought them, but I have seen some
elongated rolls about 30 cm long that are soft in those bins. You might
also try the baguettes they sell to finish cooking at home? They get a bit
crusty, but not deeply crusty like almost all Italian breads.

Giusi wrote:

>> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
>> which is crusty, but then?

> I do not know the name and have never bought them, but I have seen
> some elongated rolls about 30 cm long that are soft in those bins.

Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine that
in Philly they use somewhat "lighter" bread...
Are those "hoagie rolls" as light as hamburger buns? Or are they denser?

> You might also try the baguettes they sell to finish cooking at home?
> They get a bit crusty, but not deeply crusty like almost all Italian
> breads.

May give'em a try, we'll see.
--
Vilco
Think pink, drink rose'

Vilco said...

> Giusi wrote:
>
>>> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
>>> which is crusty, but then?
>
>> I do not know the name and have never bought them, but I have seen
>> some elongated rolls about 30 cm long that are soft in those bins.
>
> Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine
> that in Philly they use somewhat "lighter" bread...
> Are those "hoagie rolls" as light as hamburger buns? Or are they denser?
>
>> You might also try the baguettes they sell to finish cooking at home?
>> They get a bit crusty, but not deeply crusty like almost all Italian
>> breads.
>
> May give'em a try, we'll see.


Don't go giving Vilco a helping hand. There's NO way to do a Philly
cheesesteak across borders! Sounds like it might turn into something worth
visiting Italy for.

Quite possibly a new tourism avenue!!!

"Honey, I feel like a PhillyItalia Cheesesteak!"

"Yes dear, and you look like one too."

Wrong answer! <VBG>

Andy

"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>>> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
>>> which is crusty, but then?
>
>> I do not know the name and have never bought them, but I have seen
>> some elongated rolls about 30 cm long that are soft in those bins.
>
> Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine
> that in Philly they use somewhat "lighter" bread...
> Are those "hoagie rolls" as light as hamburger buns? Or are they denser?
>
>> You might also try the baguettes they sell to finish cooking at home?
>> They get a bit crusty, but not deeply crusty like almost all Italian
>> breads.

They are light, made with milk and fat, as I recall, which makes them
softer, but I did see some I thought were like them.

Try the bagiuettes, they won't be worse and might be better. I use them for
a couple of fancy sandwiches I used to eat in the US.

In the old days they used to have a hoagie roll that was like a short
baguette. The best place in town used them. The soft ones were for
imitators. The secret was the sandwich was built, the oil added, then it
was wrapped very tightly in butcher's paper and not eaten for about 20
minutes. I explained that one to my neighbor Wednesday and she actually
thought it sounded really good, but agreed that it was unlike any Italian
panino.

Another nice one is the baguette cooked, split lengthwise, drizzled with
garlicky oil, then piled with thinly sliced leftover bistecca Fiorentina.
The minimum size for that steak means leftovers casa mia.

"Andy" <q> ha scritto nel messaggio
...
> Vilco said...
> Don't go giving Vilco a helping hand. There's NO way to do a Philly
> cheesesteak across borders! Sounds like it might turn into something worth
> visiting Italy for.
>
> Quite possibly a new tourism avenue!!!
>
> "Honey, I feel like a PhillyItalia Cheesesteak!"
> Andy

It could be a Balognasteak, yes? It's never going to be more than a niche
fancy, don't worry. It's got too much competition here. Like salt-crusted
ciabatta with tuna and artichoke. Or big crusty rolls jammed with
mozzarella bufala and marinated tomatoes in Campania. Torta al testo,
tigelle, piadina... and the list could be endless.

Giusi wrote:

> They are light, made with milk and fat, as I recall, which makes them
> softer, but I did see some I thought were like them.

You make me think to "panini al latte" ("milk loaves") which mom used to
make sandwiches when I was a child. Good description, anyway, it will help
me find the right bread

> Try the bagiuettes, they won't be worse and might be better. I use
> them for a couple of fancy sandwiches I used to eat in the US.

They are somewhat too dense, a sandwich made in that bread would be very
tough, methinks.

> In the old days they used to have a hoagie roll that was like a short
> baguette. The best place in town used them. The soft ones were for
> imitators. The secret was the sandwich was built, the oil added,
> then it was wrapped very tightly in butcher's paper and not eaten for
> about 20 minutes. I explained that one to my neighbor Wednesday and
> she actually thought it sounded really good, but agreed that it was
> unlike any Italian panino.

Yes, very unlike.

> Another nice one is the baguette cooked, split lengthwise, drizzled
> with garlicky oil, then piled with thinly sliced leftover bistecca
> Fiorentina. The minimum size for that steak means leftovers casa mia.

Heh, leftover fiorentina would be a novelty for me
--
Vilco
Think pink, drink rose'

Giusi said...

>
> "Andy" <q> ha scritto nel messaggio
> ...
>> Vilco said...
>> Don't go giving Vilco a helping hand. There's NO way to do a Philly
>> cheesesteak across borders! Sounds like it might turn into something
>> worth visiting Italy for.
>>
>> Quite possibly a new tourism avenue!!!
>>
>> "Honey, I feel like a PhillyItalia Cheesesteak!"
>> Andy
>
> It could be a Balognasteak, yes? It's never going to be more than a
> niche fancy, don't worry. It's got too much competition here. Like
> salt-crusted ciabatta with tuna and artichoke. Or big crusty rolls
> jammed with mozzarella bufala and marinated tomatoes in Campania. Torta
> al testo, tigelle, piadina... and the list could be endless.


YIKES. I didn't realize things were so mixed up in Italy.

I still must visit, if only to kiss Pandora!

Andy

Giusi wrote:

> It could be a Balognasteak, yes? It's never going to be more than a
> niche fancy, don't worry. It's got too much competition here. Like
> salt-crusted ciabatta with tuna and artichoke. Or big crusty rolls
> jammed with mozzarella bufala and marinated tomatoes in Campania. Torta al
> testo, tigelle, piadina... and the list could be endless.

Piadina, LOL, you made me crave it! I need one NOW! Sigh, RImini is 150Km
east, but there's a woman from Rimini who came in a town nearby (10Km) and
makes piadina which are to die for. My fav is with speck and gorgonzola,
argh, what a craving!!
--
Vilco
Think pink, drink rose'

"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
.. Torta al
>> testo, tigelle, piadina... and the list could be endless.
>
> Piadina, LOL, you made me crave it! I need one NOW! Sigh, RImini is 150Km
> east, but there's a woman from Rimini who came in a town nearby (10Km) and
> makes piadina which are to die for. My fav is with speck and gorgonzola,
> argh, what a craving!!
> --
> Vilco

My favorite I invented. It is thinly sliced versions of what's in a real
Greek salad, cucumber, tomato, onion, dry-cure olives, crumbled feta and
oil. Rolled up tight and eaten like a hotdog. Try it. you'll like it.

"Andy" <q> ha scritto nel messaggio
...
> Giusi said...
> YIKES. I didn't realize things were so mixed up in Italy.
>
> I still must visit, if only to kiss Pandora!
>
> Andy

We are nothing if not regional. Anyway, in Italy you kiss everybody by the
second time you meet them. Unless you hate them or they hate you, although
I see that happen too.

"Vilco" > ha scritto nel messaggio
...
Heh, leftover fiorentina would be a novelty for me
> --
> Vilco

Then how about this one? Mince your own lean beef. Mince very finely a
clove of garlic. Mix them together with a bit of salt. Pile the meat
mixture onto 1/2 of a baguette, spreading it around to cover the bread. The
other half of the baguette is lightly oiled.

Put the meat side under a very hot grill for a few minutes until the beef
browns but is rare inside. A couple of minutes before you think it will be
done, slip the naked one under the grill and toast it. Rub with garlic like
a bruschetta when it comes out. Then smear it generously with Roquefort or
Gorgonzola. Put the two halves together and eat like a maialino.

Giusi said...

>
> "Andy" <q> ha scritto nel messaggio
> ...
>> Giusi said...
>> YIKES. I didn't realize things were so mixed up in Italy.
>>
>> I still must visit, if only to kiss Pandora!
>>
>> Andy
>
> We are nothing if not regional. Anyway, in Italy you kiss everybody by
> the second time you meet them. Unless you hate them or they hate you,
> although I see that happen too.


Grazie.

Andy

Giusi wrote:

> Then how about this one? Mince your own lean beef. Mince very
> finely a clove of garlic. Mix them together with a bit of salt. Pile the
> meat mixture onto 1/2 of a baguette, spreading it around to
> cover the bread. The other half of the baguette is lightly oiled.
>
> Put the meat side under a very hot grill for a few minutes until the
> beef browns but is rare inside. A couple of minutes before you think
> it will be done, slip the naked one under the grill and toast it. Rub with
> garlic like a bruschetta when it comes out. Then smear it
> generously with Roquefort or Gorgonzola. Put the two halves together
> and eat like a maialino.

Sheesh, that's a must-try!
--
Vilco
Think pink, drink rose'

"Giusi" > wrote in message
...

>
> We are nothing if not regional. Anyway, in Italy you kiss everybody by
> the second time you meet them.

Yuk!
Dee Dee

Andy wrote:

>> We are nothing if not regional. Anyway, in Italy you kiss everybody
>> by the second time you meet them. Unless you hate them or they hate
>> you, although I see that happen too.

> Grazie.

So, when you read "kisses" at the end of a letter from an italian, remember
that it's not just a formality
--
Vilco
Think pink, drink rose'

On Fri, 17 Aug 2007 12:37:10 +0200, "Giusi" >
wrote:

>
>"Andy" <q> ha scritto nel messaggio
...
>> Vilco said...
>> Don't go giving Vilco a helping hand. There's NO way to do a Philly
>> cheesesteak across borders! Sounds like it might turn into something worth
>> visiting Italy for.
>>
>> Quite possibly a new tourism avenue!!!
>>
>> "Honey, I feel like a PhillyItalia Cheesesteak!"
>> Andy
>
>It could be a Balognasteak, yes? It's never going to be more than a niche
>fancy, don't worry. It's got too much competition here. Like salt-crusted
>ciabatta with tuna and artichoke. Or big crusty rolls jammed with
>mozzarella bufala and marinated tomatoes in Campania. Torta al testo,
>tigelle, piadina... and the list could be endless.
>
YUM! I'm a sandwich person, so I think I'm gonna like Italy.

--
See return address to reply by email

In article >,
"Vilco" > wrote:

> 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.

Sorry for the late response. Habanero sauce is not at all traditional on
a Philly cheese steak, nor is carpaccio. The cheese is not right either.
Here's the definitive way to make a Philly cheese steak ...

http://www.patskingofsteaks.com/recipe.htm

In article >,
"Vilco" > wrote:

> Giusi wrote:
>
> >> So, what's the most adpat bread you have seen in Italy? Not ciabatta,
> >> which is crusty, but then?
>
> > I do not know the name and have never bought them, but I have seen
> > some elongated rolls about 30 cm long that are soft in those bins.
>
> Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine that
> in Philly they use somewhat "lighter" bread...
> Are those "hoagie rolls" as light as hamburger buns? Or are they denser?

They are about half way between an American style hamburger roll and
French baguette in texture. The crust is chewy, but not too thick.

"Stan Horwitz" > ha scritto nel messaggio
...
> In article >,
> "Vilco" > wrote:
>
>> Stan Horwitz wrote:
> Sorry for the late response. Habanero sauce is not at all traditional on
> a Philly cheese steak, nor is carpaccio. The cheese is not right either.
> Here's the definitive way to make a Philly cheese steak ...
>
> http://www.patskingofsteaks.com/recipe.htm

But Stan, they don't sell all that pre-made stuff here! Carpaccio is simply
very thinly sliced meat, so to me it's ideal although the quality may be
much higher than what cheese steak stands use. Vilco is simply exploring
what can be bought here that will work more or less as intended, and he may
very well end up with a sandwich that's better than what is made in Philly.
I think the Philly cheese steak started way before all the short cuts came
into the stores. Plus your recipe mention Provolone as a possibility,
although it is much better here. Before hoagies and cheese steaks became
ubiquitous, each place that offered them had their own idea as to bread and
cheese.

Like the hamburger, which I ate all my life, today's cheapo and today's
luxurious hamburger don't much resemble the typical hamburger that was 35
cents at every drive-in and drugstore lunch counter.

Note to Vilco: the closest approximation to Cheez Whiz available here is
Kraft Sottilette.

cheez whiz?
oh yuck!











"Stan Horwitz" > wrote in message
...
> In article >,
> "Vilco" > wrote:
>
>> 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.
>
> Sorry for the late response. Habanero sauce is not at all traditional on
> a Philly cheese steak, nor is carpaccio. The cheese is not right either.
> Here's the definitive way to make a Philly cheese steak ...
>
> http://www.patskingofsteaks.com/recipe.htm

On Aug 17, 10:37 pm, Stan Horwitz > wrote:
> In article >,
>
>
>
> "Vilco" > wrote:
> > 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.
>
> Sorry for the late response. Habanero sauce is not at all traditional on
> a Philly cheese steak, nor is carpaccio. The cheese is not right either.
> Here's the definitive way to make a Philly cheese steak ...
>
> http://www.patskingofsteaks.com/recipe.htm

If you are South Philadelphia White trash, that should go down
nicely. Mmmm. "Soya bean oil" and "Cheez Whiz®."

Don't feel bad. In my city, they make this crap called St. Louis
Style pizza.
It's made with process cheese. I love the sentence in Wikipedia:
"Critics argue its processed method of production and flavor make its
relation to other cheeses analogous to Chipped beef's relation to
steak."
source-- http://en.wikipedia.org/wiki/Provel_cheese

--Bryan

Giusi wrote:

> Note to Vilco: the closest approximation to Cheez Whiz available here is
> Kraft Sottilette.

LOL, I use them in so many sandwiches... just friday night I cooked sausages
(no garlic, fennel, , herbs: just salt & pepper in that meat) with yellow
onion, put sottilette to melt on that mix and then I put it all on a
hamburger / hotdog bun. Ketchup at hand on the table, but on mine I used
just the hot sauce.
My friend loved them, sometimes junk food can make better impression than a
fancy dish
My ratio is 3 sottilette every sandwich.
--
Vilco
Think pink, drink rose'

"Vilco" > ha scritto nel messaggio
...
> Giusi wrote:
>
>> Note to Vilco: the closest approximation to Cheez Whiz available here is
>> Kraft Sottilette.
> My ratio is 3 sottilette every sandwich.
> --
> Vilco

Argh!

Giusi wrote:

>>> Note to Vilco: the closest approximation to Cheez Whiz available
>>> here is Kraft Sottilette.

>> My ratio is 3 sottilette every sandwich.

> Argh!

ROTFL! I should add that my friend ate only one of her two sandwiches, so I
ate three, which amounts to a total of 9 sottilette. I remember I thougth
worrily about it, then just forgot it
--
Vilco
Think pink, drink rose'

In article >,
"Giusi" > wrote:

> "Stan Horwitz" > ha scritto nel messaggio
> ...
> > In article >,
> > "Vilco" > wrote:
> >
> >> Stan Horwitz wrote:
> > Sorry for the late response. Habanero sauce is not at all traditional on
> > a Philly cheese steak, nor is carpaccio. The cheese is not right either.
> > Here's the definitive way to make a Philly cheese steak ...
> >
> > http://www.patskingofsteaks.com/recipe.htm
>
> But Stan, they don't sell all that pre-made stuff here! Carpaccio is simply
> very thinly sliced meat, so to me it's ideal although the quality may be
> much higher than what cheese steak stands use. Vilco is simply exploring
> what can be bought here that will work more or less as intended, and he may
> very well end up with a sandwich that's better than what is made in Philly.
> I think the Philly cheese steak started way before all the short cuts came
> into the stores. Plus your recipe mention Provolone as a possibility,
> although it is much better here. Before hoagies and cheese steaks became
> ubiquitous, each place that offered them had their own idea as to bread and
> cheese.

I see your point. In fact, I am reminded of a time a few years ago where
I was walking around the campus of Stanford University looking for their
bookstore when I found a student cafeteria and it just happened to be
lunch time and I was hungry. I walked in and a sign near the entrance
said the special of the day was a Philly cheese steak sandwich. I was
curious how it would taste, so I ordered one.

What I got was some sliced hot roast beef and a french roll. The roll
was sliced horizontally and they sandwich had some pineapple too. The
sandwich was quite good but it was not at all like a traditional Philly
cheesesteak, but considering I was three thousand miles away from
Philly, I was not terribly surprised.

> Like the hamburger, which I ate all my life, today's cheapo and today's
> luxurious hamburger don't much resemble the typical hamburger that was 35
> cents at every drive-in and drugstore lunch counter.

Really? What's the difference?