Bobo Bonobo® said...

> They skimp on the hops in a huge way.


Bobo Bonobo®,

OK, you consider Yuengling the PA beer of champions? Maybe it's got the title
of the USA's oldest brewery does not a good brew make.

Rolling Rock 33, like I said before goes down easy and out easy and is
deliciously consumptuable. OK, it's almost like drinking water, so what?!?

YMMV,

Andy

"blake murphy" > wrote in message
...
> On Sat, 24 May 2008 13:19:51 -0400, "MareCat"
> > wrote:
>
>>"Andy" <q> wrote in message ...
>>>
>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag of
>>> chips
>>> and rolling rock beer. What a host, huh?
>>
>>What--no Yuengling?? And I hope those chips are Utz, Herr's, or Gibbles...
>>
>>Mary--raised in PA
>>
>
> yuengling is pretty good, but i have a soft spot in my heart and liver
> for rolling rock. is pottsville closer to philadelphia than latrobe?

Pottsville is much closer to Philly than Latrobe is.

Mary

MareCat said...

>> "Andy" <q> wrote in ...
>>
>> > For the better cheesesteaks you HAVE to
>> > leave Philly city limits or land
>> > at Jim's on South St.
>>
>> The best cheesesteaks I've ever had were at Jim's.
>
> No Cheez Whiz?
>
>
> No CW (at least not on mine). Provolone or American. They know how to
make
> cheesesteaks there!
>
> Mary


I sense a cheesesteak feud brewing (nevermind the Rolling Rock). Won't be
the first time I've gotten caught up in a country food feud. I DO know
which side to play on. Defense! "Maw, where's my Mach-10?"

Andy

> I DO know which side to play on. Defense! "Maw, where's my Mach-10?"
>
> Andy


i'll load, you just keep shootin'.

and quit calling me maw.

joe

just joe said...

>> I DO know which side to play on. Defense! "Maw, where's my Mach-10?"
>>
>> Andy
>
>
> i'll load, you just keep shootin'.
>
> and quit calling me maw.
>
> joe


ROFLMAO.

You my next o' kin bro?

Maw always hid the good guns!

In article >,
Shawn Hirn > wrote:

> In article >, Andy <q> wrote:
>
> > Stan Horwitz said...
> >
> > > I didn't
> > > expect the theater management to allow me to take my backpack with my
> > > camera in it into the movie with me.
> >
> > Stan,
> >
> > They'd probably suspect you would film the film for a cheap bootleg.
> >
> > BTW, some theaters let you buy tickets on-line in advance for a movie and
> > show time and print your tickets on your printer. You should've tried that.
> >
> > Now THAT'S 21st century tech even I can live with!
>
> The problem was, we weren't sure which show we were going to see. In
> order to buy tickets online, you have to commit to a specific show time,
> but I was unable to get my sister to do that before I left my office.

Oops. I forgot to change my persona. The above msg was posted by Stan.

In article >,
"MareCat" > wrote:

> "Andy" <q> wrote in message ...
> > MareCat said...
> >
> >> "Andy" <q> wrote in message ...
> >>> Had my first cheesesteak in more than a year. Only ate half. The smaller
> >>> half. The bigger half awaits in the fridge. With cheez whiz.
> >>>
> >>> Was super delicious.
> >>
> >> With *Cheez Whiz*??? Super delicious??? LOL.
> >
> >
> > MareCat,
> >
> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
> > familiar?
> >
>
> Of course I'm familiar with that "cheese product." Hence my comment.
>
> It may be the "traditional" way to make cheesesteaks, but it's still trashy,
> *IMO*. Gimme provolone or even American any day over Cheez Whiz.

I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
possibly be traditional on cheesesteaks? Why? The first jar (or can) of
Cheese Whiz didn't come out of Kraft's chemistry factory until decades
after Pat sold his first Philly cheesesteak.

I used to like provolone on my cheesesteaks, but now I prefer American.
Either way is fine though, and despite what some people claim, you can
easily get a cheesesteak with provolone or American at Pat's without any
attitude at all. I am a born and raised Philly boy and I only know a
handful of Philly people who prefer their cheesesteaks with "whiz"
instead of American or provolone.

Of course, since they're so fattening, I rarely eat a cheesesteak; maybe
three or four times a year.

Stan Horwitz said...

> In article >,
> "MareCat" > wrote:
>
>> "Andy" <q> wrote in message ...
>> > MareCat said...
>> >
>> >> "Andy" <q> wrote in message
>> >> ...
>> >>> Had my first cheesesteak in more than a year. Only ate half. The
>> >>> smaller half. The bigger half awaits in the fridge. With cheez
>> >>> whiz.
>> >>>
>> >>> Was super delicious.
>> >>
>> >> With *Cheez Whiz*??? Super delicious??? LOL.
>> >
>> >
>> > MareCat,
>> >
>> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
>> > familiar?
>> >
>>
>> Of course I'm familiar with that "cheese product." Hence my comment.
>>
>> It may be the "traditional" way to make cheesesteaks, but it's still
>> trashy, *IMO*. Gimme provolone or even American any day over Cheez
>> Whiz.
>
> I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> possibly be traditional on cheesesteaks? Why? The first jar (or can) of
> Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> after Pat sold his first Philly cheesesteak.
>
> I used to like provolone on my cheesesteaks, but now I prefer American.
> Either way is fine though, and despite what some people claim, you can
> easily get a cheesesteak with provolone or American at Pat's without any
> attitude at all. I am a born and raised Philly boy and I only know a
> handful of Philly people who prefer their cheesesteaks with "whiz"
> instead of American or provolone.
>
> Of course, since they're so fattening, I rarely eat a cheesesteak; maybe
> three or four times a year.


For the record I was an American cheesesteak addict.

Pats doesn't even use Amoroso rolls which is just one of several reasons
why they suck!

I can get the best cheesesteak a few minutes into Media. And I did, just
the other day.

Cheez whiz is just a Philly joke cheese option for tourists.

Andy

On May 26, 6:45*am, Andy <q> wrote:
> Stan Horwitz said...
>
>
>
>
>
> > In article >,
> > *"MareCat" > wrote:
>
> >> "Andy" <q> wrote in ...
> >> > MareCat said...
>
> >> >> "Andy" <q> wrote in message
> >> ...
> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
> >> >>> whiz.
>
> >> >>> Was super delicious.
>
> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>
> >> > MareCat,
>
> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
> >> > familiar?
> >> >
>
> >> Of course I'm familiar with that "cheese product." Hence my comment.
>
> >> It may be the "traditional" way to make cheesesteaks, but it's still
> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
> >> Whiz.
>
> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> > possibly be traditional on cheesesteaks? Why? The first jar (or can) of
> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> > after Pat sold his first Philly cheesesteak.
>
> > I used to like provolone on my cheesesteaks, but now I prefer American.
> > Either way is fine though, and despite what some people claim, you can
> > easily get a cheesesteak with provolone or American at Pat's without any
> > attitude at all. I am a born and raised Philly boy and I only know a
> > handful of Philly people who prefer their cheesesteaks with "whiz"
> > instead of American or provolone.
>
> > Of course, since they're so fattening, I rarely eat a cheesesteak; maybe
> > three or four times a year.
>
> For the record I was an American cheesesteak addict.
>
> Pats doesn't even use Amoroso rolls which is just one of several reasons
> why they suck!
>
> I can get the best cheesesteak a few minutes into Media. And I did, just
> the other day.
>
> Cheez whiz is just a Philly joke cheese option for tourists.

I'd like to say that process cheese on St. Louis Style pizza was
similarly, a "joke cheese option for tourists," but alas, that would
be a lie.
>
> Andy

--Bryan

"Stan Horwitz" > wrote

> I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> possibly be traditional on cheesesteaks? Why? The first jar (or can) of
> Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> after Pat sold his first Philly cheesesteak.

I agree, Stan. I've seen how they make those cheese steaks,
they make them from rib eye, supposedly? Then they put
Cheez-Whiz on them? It's just wrong. I'd go for the provolone,
too.

nancy

Bobo Bonobo® said...

> On May 26, 6:45*am, Andy <q> wrote:
>> Stan Horwitz said...
>>
>>
>>
>>
>>
>> > In article >,
>> > *"MareCat" > wrote:
>>
>> >> "Andy" <q> wrote in messagenews:Xns9AA840EFF557Fcotd@
216.196.97.136...
>> >> > MareCat said...
>>
>> >> >> "Andy" <q> wrote in message
>> >> ...
>> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
>> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
>> >> >>> whiz.
>>
>> >> >>> Was super delicious.
>>
>> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>>
>> >> > MareCat,
>>
>> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
>> >> > familiar?
>> >> >
>>
>> >> Of course I'm familiar with that "cheese product." Hence my comment.
>>
>> >> It may be the "traditional" way to make cheesesteaks, but it's still
>> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
>> >> Whiz.
>>
>> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
>> > possibly be traditional on cheesesteaks? Why? The first jar (or can)
of
>> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
>> > after Pat sold his first Philly cheesesteak.
>>
>> > I used to like provolone on my cheesesteaks, but now I prefer
American.
>> > Either way is fine though, and despite what some people claim, you can
>> > easily get a cheesesteak with provolone or American at Pat's without
any
>
>> > attitude at all. I am a born and raised Philly boy and I only know a
>> > handful of Philly people who prefer their cheesesteaks with "whiz"
>> > instead of American or provolone.
>>
>> > Of course, since they're so fattening, I rarely eat a cheesesteak;
maybe
>
>> > three or four times a year.
>>
>> For the record I was an American cheesesteak addict.
>>
>> Pats doesn't even use Amoroso rolls which is just one of several reasons
>> why they suck!
>>
>> I can get the best cheesesteak a few minutes into Media. And I did, just
>> the other day.
>>
>> Cheez whiz is just a Philly joke cheese option for tourists.
>
> I'd like to say that process cheese on St. Louis Style pizza was
> similarly, a "joke cheese option for tourists," but alas, that would
> be a lie.
>>
>> Andy
>
> --Bryan


LOLOLOL!!!!

Andy

Nancy Young said...

>
> "Stan Horwitz" > wrote
>
>> I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
>> possibly be traditional on cheesesteaks? Why? The first jar (or can) of
>> Cheese Whiz didn't come out of Kraft's chemistry factory until decades
>> after Pat sold his first Philly cheesesteak.
>
> I agree, Stan. I've seen how they make those cheese steaks,
> they make them from rib eye, supposedly? Then they put
> Cheez-Whiz on them? It's just wrong. I'd go for the provolone,
> too.
>
> nancy



They do ask what kind of cheese you want in advance. I think if you ordered
a cheesesteak and they didn't ask, it would default to American cheese.

Provolone is a bit more pungent and can overtake some flavor of the
cheesesteak.

I had a cheesesteak in Margate, NJ (Maynard's (?) on the bay side) and it
was an entirely different beast! Of course I finished it, not wanting to
embarrass my ego. It was really awful! Probably why I don't like New Jersey
food 'cept for salt water taffy.

That hot dog picture you posted a year or so ago just reconvinced me to not
eat Jersey.

See what happens when you cross the river over to Jersey?

Well the tomatoes and peaches are darn good!!! I bow to Jersey for those!

Andy

"Andy" <q> wrote

> Nancy Young said...

>> I agree, Stan. I've seen how they make those cheese steaks,
>> they make them from rib eye, supposedly? Then they put
>> Cheez-Whiz on them? It's just wrong. I'd go for the provolone,
>> too.

> That hot dog picture you posted a year or so ago just reconvinced me to
> not
> eat Jersey.

Your loss.

nancy

Andy wrote:
> MareCat said...
>
>> "Andy" <q> wrote in message ...
>>> MareCat said...
>>>
>>>> "Andy" <q> wrote in message
>>>> ...
>>>>> Had my first cheesesteak in more than a year. Only ate half. The
>>>>> smaller half. The bigger half awaits in the fridge. With cheez whiz.
>>>>>
>>>>> Was super delicious.
>>>> With *Cheez Whiz*??? Super delicious??? LOL.
>>>
>>> MareCat,
>>>
>>> Same cheese that goes into Kraft's box o' blue m&c. Surely you're
>>> familiar?
>>>
>> Of course I'm familiar with that "cheese product." Hence my comment.
>>
>> It may be the "traditional" way to make cheesesteaks, but it's still
>> trashy, *IMO*. Gimme provolone or even American any day over Cheez Whiz.
>>
>>
>>> First cheesesteak in over a year. Why not?!? I've been an American
>>> cheesesteaker when I had my addiction.
>>>
>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag of
>>> chips
>>> and rolling rock beer. What a host, huh?
>> What--no Yuengling?? And I hope those chips are Utz, Herr's, or
>> Gibbles...
>>
>> Mary--raised in PA
>
>
> Mary (MareCat),
>
> Utz! Yuengling lager has a nasty aftertaste, imho. Tastes good going down
> but then...

I like lager. I would choose Yuengling because it tasted like real beer
and it was "almost local". I noticed it now seems to be much more
available and it tastes like space beer. I was out the other night with
some friends and one of them brought up that they thought Yuengling
lager had turned into coors or some other space beer and the others agreed.


>
> Rolling Rock tastes just as reckless, like a Pat's or Geno's cheesesteak.
>
> Don't shoot!
>
> Freedom of speech!!! Not that I'm right or wrong.
>
> Just a humble form of opinion!
>
> Best,
>
> Andy

On Sun, 25 May 2008 08:56:46 -0700 (PDT), Bobo Bonobo®
> wrote:

>On May 25, 10:40*am, Andy <q> wrote:
>>
>> Wanna talk best cheesesteaks again?
>
>It appears that the worst place to look for a *decent* cheese steak is
>Philadelphia.
>>

because *you* don't like one of the ingredients. classic.

i'm sure it's just a media conspiracy that st. louis is not
world-famous for its cheesesteaks.

your pal,
blake

On Sun, 25 May 2008 15:01:41 -0400, "MareCat"
> wrote:

>"blake murphy" > wrote in message
.. .
>> On Sat, 24 May 2008 13:19:51 -0400, "MareCat"
>> > wrote:
>>
>>>"Andy" <q> wrote in message ...
>>>>
>>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag of
>>>> chips
>>>> and rolling rock beer. What a host, huh?
>>>
>>>What--no Yuengling?? And I hope those chips are Utz, Herr's, or Gibbles...
>>>
>>>Mary--raised in PA
>>>
>>
>> yuengling is pretty good, but i have a soft spot in my heart and liver
>> for rolling rock. is pottsville closer to philadelphia than latrobe?
>
>Pottsville is much closer to Philly than Latrobe is.
>
>Mary
>

well, all right then.

your pal,
blake

On Mon, 26 May 2008 09:06:14 -0400, George >
wrote:

>Andy wrote:
>> MareCat said...
>>
>>> "Andy" <q> wrote in message ...
>>>> MareCat said...
>>>>
>>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag of
>>>> chips
>>>> and rolling rock beer. What a host, huh?
>>> What--no Yuengling?? And I hope those chips are Utz, Herr's, or
>>> Gibbles...
>>>
>>> Mary--raised in PA
>>
>>
>> Mary (MareCat),
>>
>> Utz! Yuengling lager has a nasty aftertaste, imho. Tastes good going down
>> but then...
>
>I like lager. I would choose Yuengling because it tasted like real beer
>and it was "almost local". I noticed it now seems to be much more
>available and it tastes like space beer. I was out the other night with
> some friends and one of them brought up that they thought Yuengling
>lager had turned into coors or some other space beer and the others agreed.
>

well, whatever yuengling they're shipping down here to d.c. has a more
pronounced taste than rolling rock. (cue bobo.)

your pal,
blake

In article >, Andy <q> wrote:


> For the record I was an American cheesesteak addict.
>
> Pats doesn't even use Amoroso rolls which is just one of several reasons
> why they suck!
>
> I can get the best cheesesteak a few minutes into Media. And I did, just
> the other day.
>
> Cheez whiz is just a Philly joke cheese option for tourists.

Yup, and some visitors just have no clue. I was walking around the
campus of Sanford University in California a few years ago around noon
when I got hungry. Just as I got hungry, I passed by a student cafeteria
with a sign out front that said "special of the day: Philly cheesesteak"
so I went against my better judgement and I walked in, asked if visitors
could eat there, then I ordered one.

What I got was a lightly toasted french baguette sliced horizontally. It
had slices of some kind of meat on it, some sauteed green peppers and
onions ... and a few chunks of pineapple, with some american cheese. The
sandwich was an abomination only because it was advertised as a Philly
cheeesteak, but at least it was very tasty.

Stan Horwitz said...

> In article >, Andy <q> wrote:
>
>
>> For the record I was an American cheesesteak addict.
>>
>> Pats doesn't even use Amoroso rolls which is just one of several reasons
>> why they suck!
>>
>> I can get the best cheesesteak a few minutes into Media. And I did, just
>> the other day.
>>
>> Cheez whiz is just a Philly joke cheese option for tourists.
>
> Yup, and some visitors just have no clue. I was walking around the
> campus of Sanford University in California a few years ago around noon
> when I got hungry. Just as I got hungry, I passed by a student cafeteria
> with a sign out front that said "special of the day: Philly cheesesteak"
> so I went against my better judgement and I walked in, asked if visitors
> could eat there, then I ordered one.
>
> What I got was a lightly toasted french baguette sliced horizontally. It
> had slices of some kind of meat on it, some sauteed green peppers and
> onions ... and a few chunks of pineapple, with some american cheese. The
> sandwich was an abomination only because it was advertised as a Philly
> cheeesteak, but at least it was very tasty.


Stan,

Toasted french baguette? That's two strikes right there!

Calling it a Philly Cheesesteak is strike three! Still, I'd try one!

Best,

Andy

blake murphy said...

> On Mon, 26 May 2008 09:06:14 -0400, George >
> wrote:
>
>>Andy wrote:
>>> MareCat said...
>>>
>>>> "Andy" <q> wrote in message
>>>> ...
>>>>> MareCat said...
>>>>>
>>>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag
>>>>> of chips
>>>>> and rolling rock beer. What a host, huh?
>>>> What--no Yuengling?? And I hope those chips are Utz, Herr's, or
>>>> Gibbles...
>>>>
>>>> Mary--raised in PA
>>>
>>>
>>> Mary (MareCat),
>>>
>>> Utz! Yuengling lager has a nasty aftertaste, imho. Tastes good going
>>> down but then...
>>
>>I like lager. I would choose Yuengling because it tasted like real beer
>>and it was "almost local". I noticed it now seems to be much more
>>available and it tastes like space beer. I was out the other night with
>> some friends and one of them brought up that they thought Yuengling
>>lager had turned into coors or some other space beer and the others
>>agreed.
>>
>
> well, whatever yuengling they're shipping down here to d.c. has a more
> pronounced taste than rolling rock. (cue bobo.)
>
> your pal,
> blake


Rolling Rock: Less filling. Tastes great. Chugs faster too!

Andy

On Mon, 26 May 2008 06:16:29 -0400, Stan Horwitz >
wrote:

>I used to like provolone on my cheesesteaks, but now I prefer American.
>Either way is fine though, and despite what some people claim, you can
>easily get a cheesesteak with provolone or American at Pat's without any
>attitude at all. I am a born and raised Philly boy and I only know a
>handful of Philly people who prefer their cheesesteaks with "whiz"
>instead of American or provolone.

Great! I make my version of Philly Cheesesteak with provolone and
it's delish.

--
See return address to reply by email
remove the smile first

"Bobo Bonobo®" > wrote in message
...
On May 26, 6:45 am, Andy <q> wrote:
> Stan Horwitz said...
>
>
>
>
>
> > In article >,
> > "MareCat" > wrote:
>
> >> "Andy" <q> wrote in ...
> >> > MareCat said...
>
> >> >> "Andy" <q> wrote in message
> >> ...
> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
> >> >>> whiz.
>
> >> >>> Was super delicious.
>
> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>
> >> > MareCat,
>
> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
> >> > familiar?
> >> >
>
> >> Of course I'm familiar with that "cheese product." Hence my comment.
>
> >> It may be the "traditional" way to make cheesesteaks, but it's still
> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
> >> Whiz.
>
> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> > possibly be traditional on cheesesteaks? Why? The first jar (or can) of
> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> > after Pat sold his first Philly cheesesteak.
>
> > I used to like provolone on my cheesesteaks, but now I prefer American.
> > Either way is fine though, and despite what some people claim, you can
> > easily get a cheesesteak with provolone or American at Pat's without any
> > attitude at all. I am a born and raised Philly boy and I only know a
> > handful of Philly people who prefer their cheesesteaks with "whiz"
> > instead of American or provolone.
>
> > Of course, since they're so fattening, I rarely eat a cheesesteak; maybe
> > three or four times a year.
>
> For the record I was an American cheesesteak addict.
>
> Pats doesn't even use Amoroso rolls which is just one of several reasons
> why they suck!
>
> I can get the best cheesesteak a few minutes into Media. And I did, just
> the other day.
>
> Cheez whiz is just a Philly joke cheese option for tourists.

I'd like to say that process cheese on St. Louis Style pizza was
similarly, a "joke cheese option for tourists," but alas, that would
be a lie.
>
> Andy

--Bryan

-------------

LOL! It just melts differently and some folks like it! But you and my
boyfriend can get together and make fun of me for my awful taste in foods.
He's a big snob about other people's taste in foods, too. He threw a shit
fit when he found out I actually *like* canned spinach. You two would get
along great.

HH (actually he's a great guy)

"Andy" <q> wrote in message ...
> blake murphy said...
>
>> On Mon, 26 May 2008 09:06:14 -0400, George >
>> wrote:
>>
>>>Andy wrote:
>>>> MareCat said...
>>>>
>>>>> "Andy" <q> wrote in message
>>>>> ...
>>>>>> MareCat said...
>>>>>>
>>>>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag
>>>>>> of chips
>>>>>> and rolling rock beer. What a host, huh?
>>>>> What--no Yuengling?? And I hope those chips are Utz, Herr's, or
>>>>> Gibbles...
>>>>>
>>>>> Mary--raised in PA
>>>>
>>>>
>>>> Mary (MareCat),
>>>>
>>>> Utz! Yuengling lager has a nasty aftertaste, imho. Tastes good going
>>>> down but then...
>>>
>>>I like lager. I would choose Yuengling because it tasted like real beer
>>>and it was "almost local". I noticed it now seems to be much more
>>>available and it tastes like space beer. I was out the other night with
>>> some friends and one of them brought up that they thought Yuengling
>>>lager had turned into coors or some other space beer and the others
>>>agreed.
>>>
>>
>> well, whatever yuengling they're shipping down here to d.c. has a more
>> pronounced taste than rolling rock. (cue bobo.)
>>
>> your pal,
>> blake
>
>
> Rolling Rock: Less filling. Tastes great. Chugs faster too!
>
> Andy

The last RR beer I had tasted skunky. Maybe it was a bad batch. I had a RR
lite (whatever the name of it is) at a party and thought it was pretty
decent for a light beer.

HH

hamburger helper said...

>
> "Bobo Bonobo®" > wrote in message
> ...
> On May 26, 6:45 am, Andy <q> wrote:
>> Stan Horwitz said...
>>
>>
>>
>>
>>
>> > In article >,
>> > "MareCat" > wrote:
>>
>> >> "Andy" <q> wrote in messagenews:Xns9AA840EFF557Fcotd@
216.196.97.136...
>> >> > MareCat said...
>>
>> >> >> "Andy" <q> wrote in message
>> >> ...
>> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
>> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
>> >> >>> whiz.
>>
>> >> >>> Was super delicious.
>>
>> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>>
>> >> > MareCat,
>>
>> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
>> >> > familiar?
>> >> >
>>
>> >> Of course I'm familiar with that "cheese product." Hence my comment.
>>
>> >> It may be the "traditional" way to make cheesesteaks, but it's still
>> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
>> >> Whiz.
>>
>> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
>> > possibly be traditional on cheesesteaks? Why? The first jar (or can)
of
>> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
>> > after Pat sold his first Philly cheesesteak.
>>
>> > I used to like provolone on my cheesesteaks, but now I prefer
American.
>> > Either way is fine though, and despite what some people claim, you can
>> > easily get a cheesesteak with provolone or American at Pat's without
any
>> > attitude at all. I am a born and raised Philly boy and I only know a
>> > handful of Philly people who prefer their cheesesteaks with "whiz"
>> > instead of American or provolone.
>>
>> > Of course, since they're so fattening, I rarely eat a cheesesteak;
maybe
>> > three or four times a year.
>>
>> For the record I was an American cheesesteak addict.
>>
>> Pats doesn't even use Amoroso rolls which is just one of several reasons
>> why they suck!
>>
>> I can get the best cheesesteak a few minutes into Media. And I did, just
>> the other day.
>>
>> Cheez whiz is just a Philly joke cheese option for tourists.
>
> I'd like to say that process cheese on St. Louis Style pizza was
> similarly, a "joke cheese option for tourists," but alas, that would
> be a lie.
>>
>> Andy
>
> --Bryan
>
> -------------
>
> LOL! It just melts differently and some folks like it! But you and my
> boyfriend can get together and make fun of me for my awful taste in
foods.
> He's a big snob about other people's taste in foods, too. He threw a
shit
> fit when he found out I actually *like* canned spinach. You two would
get
> along great.
>
> HH (actually he's a great guy)


hamburger helper,

I'm off to Kansas City on Thursday and have major plans to taste an awful
lot of BBQ.

There's nothing wrong with canned spinach as long as I don't have to eat
it.

Best,

Andy

hamburger helper said...

>
> "Andy" <q> wrote in message ...
>> blake murphy said...
>>
>>> On Mon, 26 May 2008 09:06:14 -0400, George >
>>> wrote:
>>>
>>>>Andy wrote:
>>>>> MareCat said...
>>>>>
>>>>>> "Andy" <q> wrote in message
>>>>>> ...
>>>>>>> MareCat said...
>>>>>>>
>>>>>>> I always treat out-of-towners to cheez whiz cheesesteaks and a bag
>>>>>>> of chips
>>>>>>> and rolling rock beer. What a host, huh?
>>>>>> What--no Yuengling?? And I hope those chips are Utz, Herr's, or
>>>>>> Gibbles...
>>>>>>
>>>>>> Mary--raised in PA
>>>>>
>>>>>
>>>>> Mary (MareCat),
>>>>>
>>>>> Utz! Yuengling lager has a nasty aftertaste, imho. Tastes good going
>>>>> down but then...
>>>>
>>>>I like lager. I would choose Yuengling because it tasted like real
>>>>beer and it was "almost local". I noticed it now seems to be much more
>>>>available and it tastes like space beer. I was out the other night
>>>>with
>>>> some friends and one of them brought up that they thought Yuengling
>>>>lager had turned into coors or some other space beer and the others
>>>>agreed.
>>>>
>>>
>>> well, whatever yuengling they're shipping down here to d.c. has a more
>>> pronounced taste than rolling rock. (cue bobo.)
>>>
>>> your pal,
>>> blake
>>
>>
>> Rolling Rock: Less filling. Tastes great. Chugs faster too!
>>
>> Andy
>
> The last RR beer I had tasted skunky. Maybe it was a bad batch. I had
> a RR lite (whatever the name of it is) at a party and thought it was
> pretty decent for a light beer.
>
> HH


hamburger helper,

I consider Rolling Rock light beer as is. Can't explain the skunk. I saw
the "light" version. That's almost verging on water.

Andy

On May 26, 6:05*pm, "hamburger helper" > wrote:
> "Bobo Bonobo®" > wrote in message
>
> ...
> On May 26, 6:45 am, Andy <q> wrote:
>
>
>
>
>
> > Stan Horwitz said...
>
> > > In article >,
> > > "MareCat" > wrote:
>
> > >> "Andy" <q> wrote in ... .
> > >> > MareCat said...
>
> > >> >> "Andy" <q> wrote in message
> > >> ...
> > >> >>> Had my first cheesesteak in more than a year. Only ate half. The
> > >> >>> smaller half. The bigger half awaits in the fridge. With cheez
> > >> >>> whiz.
>
> > >> >>> Was super delicious.
>
> > >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>
> > >> > MareCat,
>
> > >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
> > >> > familiar?
> > >> >
>
> > >> Of course I'm familiar with that "cheese product." Hence my comment.
>
> > >> It may be the "traditional" way to make cheesesteaks, but it's still
> > >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
> > >> Whiz.
>
> > > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> > > possibly be traditional on cheesesteaks? Why? The first jar (or can) of
> > > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> > > after Pat sold his first Philly cheesesteak.
>
> > > I used to like provolone on my cheesesteaks, but now I prefer American..
> > > Either way is fine though, and despite what some people claim, you can
> > > easily get a cheesesteak with provolone or American at Pat's without any
> > > attitude at all. I am a born and raised Philly boy and I only know a
> > > handful of Philly people who prefer their cheesesteaks with "whiz"
> > > instead of American or provolone.
>
> > > Of course, since they're so fattening, I rarely eat a cheesesteak; maybe
> > > three or four times a year.
>
> > For the record I was an American cheesesteak addict.
>
> > Pats doesn't even use Amoroso rolls which is just one of several reasons
> > why they suck!
>
> > I can get the best cheesesteak a few minutes into Media. And I did, just
> > the other day.
>
> > Cheez whiz is just a Philly joke cheese option for tourists.
>
> I'd like to say that process cheese on St. Louis Style pizza was
> similarly, a "joke cheese option for tourists," but alas, that would
> be a lie.
>
>
>
> > Andy
>
> --Bryan
>
> -------------
>
> LOL! *It just melts differently and some folks like it! *But you and my
> boyfriend can get together and make fun of me for my awful taste in foods.
> He's a big snob about other people's taste in foods, too. *He threw a shit
> fit when he found out I actually *like* canned spinach. *

EWWWWWWW!!!!!!!!
I love fresh and frozen spinach, but CANNED?!?!
Two vegetables that should never be put into a can are spinach and
asparagus.

> You two would get
> along great.
>
> HH (actually he's a great guy

Heck, you might be great too, in spite of your "awful taste in
foods."

--Bryan

On May 26, 6:29*pm, Andy <q> wrote:
> hamburger helper said...
>
>
>
>
>
>
>
>
>
> > "Bobo Bonobo®" > wrote in message
> ...
> > On May 26, 6:45 am, Andy <q> wrote:
> >> Stan Horwitz said...
>
> >> > In article >,
> >> > "MareCat" > wrote:
>
> >> >> "Andy" <q> wrote in messagenews:Xns9AA840EFF557Fcotd@
> 216.196.97.136...
> >> >> > MareCat said...
>
> >> >> >> "Andy" <q> wrote in message
> >> >> ...
> >> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
> >> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
> >> >> >>> whiz.
>
> >> >> >>> Was super delicious.
>
> >> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>
> >> >> > MareCat,
>
> >> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
> >> >> > familiar?
> >> >> >
>
> >> >> Of course I'm familiar with that "cheese product." Hence my comment.
>
> >> >> It may be the "traditional" way to make cheesesteaks, but it's still
> >> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
> >> >> Whiz.
>
> >> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
> >> > possibly be traditional on cheesesteaks? Why? The first jar (or can)
> of
> >> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
> >> > after Pat sold his first Philly cheesesteak.
>
> >> > I used to like provolone on my cheesesteaks, but now I prefer
> American.
> >> > Either way is fine though, and despite what some people claim, you can
> >> > easily get a cheesesteak with provolone or American at Pat's without
> any
> >> > attitude at all. I am a born and raised Philly boy and I only know a
> >> > handful of Philly people who prefer their cheesesteaks with "whiz"
> >> > instead of American or provolone.
>
> >> > Of course, since they're so fattening, I rarely eat a cheesesteak;
> maybe
> >> > three or four times a year.
>
> >> For the record I was an American cheesesteak addict.
>
> >> Pats doesn't even use Amoroso rolls which is just one of several reasons
> >> why they suck!
>
> >> I can get the best cheesesteak a few minutes into Media. And I did, just
> >> the other day.
>
> >> Cheez whiz is just a Philly joke cheese option for tourists.
>
> > I'd like to say that process cheese on St. Louis Style pizza was
> > similarly, a "joke cheese option for tourists," but alas, that would
> > be a lie.
>
> >> Andy
>
> > --Bryan
>
> > -------------
>
> > LOL! *It just melts differently and some folks like it! *But you and my
> > boyfriend can get together and make fun of me for my awful taste in
> foods.
> > He's a big snob about other people's taste in foods, too. *He threw a
> shit
> > fit when he found out I actually *like* canned spinach. *You two would
> get
> > along great.
>
> > HH (actually he's a great guy)
>
> hamburger helper,
>
> I'm off to Kansas City on Thursday and have major plans to taste an awful
> lot of BBQ.
>
> There's nothing wrong with canned spinach as long as I don't have to eat
> it.

Or even smell it.
>
> Best,
>
> Andy

--Bryan

"Andy" <q> wrote in message ...
> hamburger helper said...
>
>>
>> "Bobo Bonobo®" > wrote in message
>> ...
>> On May 26, 6:45 am, Andy <q> wrote:
>>> Stan Horwitz said...
>>>
>>>
>>>
>>>
>>>
>>> > In article >,
>>> > "MareCat" > wrote:
>>>
>>> >> "Andy" <q> wrote in messagenews:Xns9AA840EFF557Fcotd@
> 216.196.97.136...
>>> >> > MareCat said...
>>>
>>> >> >> "Andy" <q> wrote in message
>>> >> ...
>>> >> >>> Had my first cheesesteak in more than a year. Only ate half. The
>>> >> >>> smaller half. The bigger half awaits in the fridge. With cheez
>>> >> >>> whiz.
>>>
>>> >> >>> Was super delicious.
>>>
>>> >> >> With *Cheez Whiz*??? Super delicious??? LOL.
>>>
>>> >> > MareCat,
>>>
>>> >> > Same cheese that goes into Kraft's box o' blue m&c. Surely you're
>>> >> > familiar?
>>> >> >
>>>
>>> >> Of course I'm familiar with that "cheese product." Hence my comment.
>>>
>>> >> It may be the "traditional" way to make cheesesteaks, but it's still
>>> >> trashy, *IMO*. Gimme provolone or even American any day over Cheez
>>> >> Whiz.
>>>
>>> > I agree. Sorry to Andy and the other Cheese Whiz fans, but it can't
>>> > possibly be traditional on cheesesteaks? Why? The first jar (or can)
> of
>>> > Cheese Whiz didn't come out of Kraft's chemistry factory until decades
>>> > after Pat sold his first Philly cheesesteak.
>>>
>>> > I used to like provolone on my cheesesteaks, but now I prefer
> American.
>>> > Either way is fine though, and despite what some people claim, you can
>>> > easily get a cheesesteak with provolone or American at Pat's without
> any
>>> > attitude at all. I am a born and raised Philly boy and I only know a
>>> > handful of Philly people who prefer their cheesesteaks with "whiz"
>>> > instead of American or provolone.
>>>
>>> > Of course, since they're so fattening, I rarely eat a cheesesteak;
> maybe
>>> > three or four times a year.
>>>
>>> For the record I was an American cheesesteak addict.
>>>
>>> Pats doesn't even use Amoroso rolls which is just one of several reasons
>>> why they suck!
>>>
>>> I can get the best cheesesteak a few minutes into Media. And I did, just
>>> the other day.
>>>
>>> Cheez whiz is just a Philly joke cheese option for tourists.
>>
>> I'd like to say that process cheese on St. Louis Style pizza was
>> similarly, a "joke cheese option for tourists," but alas, that would
>> be a lie.
>>>
>>> Andy
>>
>> --Bryan
>>
>> -------------
>>
>> LOL! It just melts differently and some folks like it! But you and my
>> boyfriend can get together and make fun of me for my awful taste in
> foods.
>> He's a big snob about other people's taste in foods, too. He threw a
> shit
>> fit when he found out I actually *like* canned spinach. You two would
> get
>> along great.
>>
>> HH (actually he's a great guy)
>
>
> hamburger helper,
>
> I'm off to Kansas City on Thursday and have major plans to taste an awful
> lot of BBQ.
>
> There's nothing wrong with canned spinach as long as I don't have to eat
> it.
>
> Best,
>
> Andy
>

Sounds great, and wish I could join you! Unfortunately, I can't recommend
one place or another, as I'm not as familiar with the KC area, having grown
up on the other side of the state. I *do* expect a review, though.

I think my affinity for canned spinach comes from my gramma serving it at
almost every meal, just heated up and salted, cause that's how grandpa liked
it. Along with her homegrown rhubarb, which she stewed with sugar, and
always served in a used coolwhip container. We would spread it on white
bread like you'd eat jam or preserves. Ah, memories.

HH

"Andy" <q> wrote in message ...
>
> I can get the best cheesesteak a few minutes into Media. And I did, just
> the other day.

Years ago ('92), when my best friend from high school got married in Media
(I was one of the bridesmaids), the female side of the wedding party all had
lunch the day before the wedding at a local sub place, and we all ordered
cheesesteaks. The cheesesteak I had was soooooo good (almost as good as the
ones I've had at Jim's).


> Cheez whiz is just a Philly joke cheese option for tourists.

Really?? From what I've heard/read, Philadelphians seem to take their Cheez
Whiz seriously--like it's the *real thing* on cheesesteaks. You're saying
that's not true?

Mary

"Andy" <q> wrote in message ...
>
> I had a cheesesteak in Margate, NJ (Maynard's (?) on the bay side) and it
> was an entirely different beast! Of course I finished it, not wanting to
> embarrass my ego. It was really awful! Probably why I don't like New
> Jersey
> food 'cept for salt water taffy.
>
> That hot dog picture you posted a year or so ago just reconvinced me to
> not
> eat Jersey.
>
> See what happens when you cross the river over to Jersey?

When my college boyfriend and I spent a week in '87 at Seaside Heights, NJ,
one of the most vivid memories I have was the "Steak'um"-style cheesesteaks
(with Cheez Whiz) that we saw for sale all along the boardwalk. Seemed like
every single place that sold cheesesteaks there prepared 'em like that.

Mary

MareCat wrote:

> Really?? From what I've heard/read, Philadelphians seem to take their Cheez
> Whiz seriously--like it's the *real thing* on cheesesteaks. You're saying
> that's not true?

Growing up in Philly in the '70s, I never had Cheez Whiz on a
cheesesteak. It was always American or Provolone. (My experience is
not definitive. After all, I was seven when I left, but my mom
remembers it the same way.)

Serene

"MareCat" > wrote in message
. ..
> "Andy" <q> wrote in message ...
>>
>> I had a cheesesteak in Margate, NJ (Maynard's (?) on the bay side) and it
>> was an entirely different beast! Of course I finished it, not wanting to
>> embarrass my ego. It was really awful! Probably why I don't like New
>> Jersey
>> food 'cept for salt water taffy.
>>
>> That hot dog picture you posted a year or so ago just reconvinced me to
>> not
>> eat Jersey.
>>
>> See what happens when you cross the river over to Jersey?
>
> When my college boyfriend and I spent a week in '87 at Seaside Heights,
> NJ, one of the most vivid memories I have was the "Steak'um"-style
> cheesesteaks (with Cheez Whiz) that we saw for sale all along the
> boardwalk. Seemed like every single place that sold cheesesteaks there
> prepared 'em like that.
>
> Mary

The only place that you would 'ever' see cheeze-whiz on a steak sandwich in
Philly was at Pat's (or Geno's across the street from Pats). Pat's didn't
become popular because the steaks were so wonderful, they became popular
because they were open all night, and all the queens, freaks, hookers, cops,
local celebrities, teenagers and tourists lent quite a carnival atmosphere.
A really fun place to hang out at 4am after a night of partying, or working
the night shift.



Jon

MareCat said...

> Really?? From what I've heard/read, Philadelphians seem to take their
> Cheez Whiz seriously--like it's the *real thing* on cheesesteaks. You're
> saying that's not true?


Mary,

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.

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.

Best,

Andy
Has never finished a Pat's or Geno's cheesesteak.

Zeppo said...

>
> "MareCat" > wrote in message
> . ..
>> "Andy" <q> wrote in message ...
>>>
>>> I had a cheesesteak in Margate, NJ (Maynard's (?) on the bay side) and
>>> it was an entirely different beast! Of course I finished it, not
>>> wanting to embarrass my ego. It was really awful! Probably why I don't
>>> like New Jersey
>>> food 'cept for salt water taffy.
>>>
>>> That hot dog picture you posted a year or so ago just reconvinced me
>>> to not
>>> eat Jersey.
>>>
>>> See what happens when you cross the river over to Jersey?
>>
>> When my college boyfriend and I spent a week in '87 at Seaside Heights,
>> NJ, one of the most vivid memories I have was the "Steak'um"-style
>> cheesesteaks (with Cheez Whiz) that we saw for sale all along the
>> boardwalk. Seemed like every single place that sold cheesesteaks there
>> prepared 'em like that.
>>
>> Mary
>
> The only place that you would 'ever' see cheeze-whiz on a steak sandwich
> in Philly was at Pat's (or Geno's across the street from Pats). Pat's
> didn't become popular because the steaks were so wonderful, they became
> popular because they were open all night, and all the queens, freaks,
> hookers, cops, local celebrities, teenagers and tourists lent quite a
> carnival atmosphere. A really fun place to hang out at 4am after a night
> of partying, or working the night shift.
>
>
>
> Jon


On a visit, before we moved to Philly, we ate at Moriartis on Walnut and
10th (?) and I ordered a cheesesteak. It came with cheez whiz on it. I
looked at my wife and said "WHAT'S THIS ORANGE SHIT?" She laughed and
laughed.

"Welcome to the wonderful world of Cheez Whiz, Andy"

I couldn't believe my eyes!!! The potato chips weren't bad.

Andy

On Mon, 26 May 2008 18:07:27 -0500, "hamburger helper"
> wrote:

>
>"Andy" <q> wrote in message ...
>> blake murphy said...
>>
>>> On Mon, 26 May 2008 09:06:14 -0400, George >
>>>>
>>>>I like lager. I would choose Yuengling because it tasted like real beer
>>>>and it was "almost local". I noticed it now seems to be much more
>>>>available and it tastes like space beer. I was out the other night with
>>>> some friends and one of them brought up that they thought Yuengling
>>>>lager had turned into coors or some other space beer and the others
>>>>agreed.
>>>>
>>>
>>> well, whatever yuengling they're shipping down here to d.c. has a more
>>> pronounced taste than rolling rock. (cue bobo.)
>>>
>>> your pal,
>>> blake
>>
>>
>> Rolling Rock: Less filling. Tastes great. Chugs faster too!
>>
>> Andy
>
>The last RR beer I had tasted skunky. Maybe it was a bad batch. I had a RR
>lite (whatever the name of it is) at a party and thought it was pretty
>decent for a light beer.
>
>HH
>

i don't know if rolling rock is more susceptible to this than other
beers, but it can be right nasty if stored too long, green bottle or
no. i don't think i've had the light version, but i remember being
somewhat appalled when it came out.

your pal,
blake

On Tue, 27 May 2008 09:18:20 -0400, "Zeppo" >
wrote:

>
>"MareCat" > wrote in message
...
>>>
>>
>> When my college boyfriend and I spent a week in '87 at Seaside Heights,
>> NJ, one of the most vivid memories I have was the "Steak'um"-style
>> cheesesteaks (with Cheez Whiz) that we saw for sale all along the
>> boardwalk. Seemed like every single place that sold cheesesteaks there
>> prepared 'em like that.
>>
>> Mary
>
>The only place that you would 'ever' see cheeze-whiz on a steak sandwich in
>Philly was at Pat's (or Geno's across the street from Pats). Pat's didn't
>become popular because the steaks were so wonderful, they became popular
>because they were open all night, and all the queens, freaks, hookers, cops,
>local celebrities, teenagers and tourists lent quite a carnival atmosphere.
>A really fun place to hang out at 4am after a night of partying, or working
>the night shift.
>
>Jon
>

i don't think pat's and geno's are the only places to serve cheez
whiz. if so, i don't think everyone would have heard about it. what
makes you think this?

your pal,
blake

Growing up in West Philly in the 50's,
it was NEVER cheese of any sort.

Steak, fried with green peppers, onions on a hoagie roll....
A shot of catsup finished off this treat !
--
<rj>
"Serene" > wrote in message
...
>
> Growing up in Philly in the '70s, I never had Cheez Whiz on a cheesesteak. It
> was always American or Provolone. (My experience is not definitive. After all,
> I was seven when I left, but my mom remembers it the same way.)
>
> Serene

blake murphy said...

> i don't know if rolling rock is more susceptible to this than other
> beers, but it can be right nasty if stored too long, green bottle or
> no. i don't think i've had the light version, but i remember being
> somewhat appalled when it came out.
>
> your pal,
> blake


Blake,

Or stored cold then warm then cold, that or your distance from the
brewery's fresh brewed supply chain. It has the same wateriness as Corona.
But Yuengling has a nastier aftertaste, imho.

Yuengling isn't bad if you're having a beer with lunch but if you're
poolside, Rolling Rock is the choice to chug, again imho.

You could drown drinking Yuengling lager poolside as heavy as it is, imho.

I wouldn't turn down a Yuengling at Thursday meetings. At one of the first
meetings I told them I drank Rolling Rock, they near fired me and I was a
volunteer!

Andy
Just full of imhos today.

"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.


> 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!


> 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

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