On Oct 30, 3:48*pm, Andy > wrote:
> "Catmandy (Sheryl)" > wrote:
> > When I visited Stan several years ago, he took me to Jim's Steaks at a
> > mall in the Northeast part of Philly, near where his parents live. It
> > was a very good sandwich. I don't remember what kind of cheese I
> > requested. I imagine I got onions, as I love onions. *Stan of course,
> > did use ketchup on his. I only used ketchup on the fries, which were
> > good. *When we got to South Philly a few hours prior, we were going to
> > get identical sandwiches from Pat's and Geno's and eat half of each
> > one, to determine which we liked better. However, neither of us was
> > hungry enough to do the sandwich justice, as we'd had a big breakfast
> > at the diner at Reading Terminal Market. And I do mean big!!! We
> > opted, instead, for water ices and shared a pretzel as an afternoon
> > snack, and did an early dinner at Jim's.
>
> > The point of this is, Stan uses ketchup on his cheesesteak. And was
> > born and raised in Philly.
>
> Catmandy,
>
> The "rule" of a great cheesesteak doesn't need ketchup, is similar to
> the difference of opinion long raging about ketchup on hot dogs! It's
> dogged snobbery is all it really amounts to, imho.
>
> For a cold leftover "breakfast" cheesesteak I apply a thin streak of
> Dijon mustard. It "wakes it up" deliciously!
>
> As far as cheese goes, at some places if you don't tell them and they
> don't ask what cheese you want, it defaults to the Whiz, like what
> happened to me at Moriarty's Pub.
>
> Best,
>
> Andy

Our friend Stan puts ketchup on hot dogs, too. And eggs. I put it on
eggs, too, though. My girl friends laugh at me. When we go out for
breakfast, we all reach for the bottle at the same time; I'm the only
one who puts it on my eggs, but not my potatoes. Eggs require ketchup,
in my opinion. As does a hamburger. And chicken fingers. But not
french fries.

"Cheryl" > wrote in message
...
> On Sat 30 Oct 2010 11:52:12a, Ed Pawlowski wrote in
> rec.food.cooking
> m>:
>
>> MS did one good thing in recent operating systems. System
>> Restore. I did that last night and dumped the new Windows Live
>> mail and reverted back to the older 2010 version. It allows the
>> use of the > to mark threads. I tried Agent and did not care
>> for it, but I may try some others.
>
> I might have to do that, too. I also don't get why they eliminated
> the use of > for quoted text. I looked for a long time trying to
> figure out where they moved that setting to. It just isn't there.

I also checked on a MS help forum and it was confirmed it is not there. At
work, I use Outlook for email and it is no problem as replies are a
different color and most messages are one on one, not a group forum.
Newsgroups are entirely different in that respect, but I guess they don't
care about us USENET junkies.

"Andy" > wrote in message ...
> "Julie Bove" > wrote:
>
>> Food in PA is HUGE! I can remember stopping somewhere else in the
>> Poconos and getting my first Calzone. They had two sizes. I went for
>> the $5 size because at the time that was about what it cost at a cheap
>> restaurant for lunch, here in Seattle. I was shocked when they reeled
>> the thing out to me!
>
>
> Julie,
>
> Have you ever watched the "Food Paradise" programs? They're on the cable
> Travel channel. They lead me to believe huge portions has really just
> gone nationwide. If not huge portions, then the All-You-Can-Eat-Buffets
> like in Las Vegas that dare diners to "pack it in."
>
> The largest food in PA was at Denny's Beer Barrel Pub for making a 123
> lb. cheeseburger, in Clearfield, PA. A team of maybe 15+ men was
> assembled to take the hour challenge to finish it. They didn't come
> close.
>
> Gross, huh?!?
>
> The Guinness World Record Holder is a 200 lb. cheeseburger from
> Michigan.

That show has come on while I was on that channel but I had to change it. I
can't stand to watch stuff like that.

There is a place on one of the islands around here that serves a giant
burger. We were in the area when we went to the bank to get the mortgage
for our house. Husband LOVES big things. He has gotten giant Coke at the
movies when they were serving it in a pitcher and even a giant Budweiser at
the airport. In that case you were supposed to keep the glass. But really,
who is going to lug a giant beer residued glass onto a plane? This was in a
cocktail lounge, only available to those who were boarding the plane. I
just can't possibly see the appeal of those things because they are just
ordinary drinks that you can get pretty much anywhere. In my mind if you
want more of them, buy two! But don't pay a fortune for them just because
they are big!

This burger that they served was not as big as some that I have seen on TV
and certainly bigger than your average eater could eat. It also had stuff
on it that I don't think belongs on a burger. And it cost so much that it
took most of the money in my wallet. My daughter and I had to split a bad
meal because I didn't have enough money for him to get that and for us both
to eat. And then it turns out the burger was disgusting as well. I hope
never to go into that restaurant again. The food was vile!

We used to have an ice cream parlor/restaurant here named Farrells. My
roommate worked there. They had some kind of huge sub type sandwich on the
menu. It was meant to be shared by the whole table. But if one person
could eat the whole thing, they got some kind of award. They also had
something called a Farrells Zoo. Also meant for sharing. It was a punch
bowl with 30 scoops of assorted ice creams and toppings on it, decorated
with little plastic animals. No doubt that wouldn't fly these days. The
animals would be a choking hazard! Again, if a person could eat the whole
thing, they got an award. I know they got some kind of certificate, but I
also think if they did eat it all by themselves, they got it for free.

When someone did order one of these things for themselves, a wait person
would bang on a drum. Another waitperson would set off a siren and flashing
lights and several wait people would rush to the table with the food. One
wait person stood by and watched to make sure the person didn't cheat.

My roommate said this one guy came in every Friday and ordered the Zoo but
could never finish it.

The place was unique in that they had a large candy counter just as you
walked in the door. They had all kinds of penny candy and in those days you
could still get something for a penny. They also had very large licorice
ropes and some souvenirs. The lunch and dinner menu was not really anything
out of the ordinary. I didn't object to going there. The food was edible
but nothing to get excited over. Not in my book. They also had cheap soda
water which nobody ordered because they said it was disgusting. I think the
appeal was the ice cream. They had a whole menu for just ice cream. I
don't like ice cream so didn't care for that aspect of it. The other appeal
was the big to do they made over pretty much anything. Big food, birthdays,
or just for the heck of it. I don't know what happened to them. They all
closed some years ago.

Here in WA the trend is towards smaller portions. More and more restaurants
are allowing adults to order from the kid's menu or are offering senior or
light portions of things. We also seem to have less "all you can eat"
places.

There is a new Mexican place that opened near here. The food is quite good!
The service when we went was not so great, but others who commented on it on
seattle.eats said they got good service. The major complaint though? Too
much food. I mean waaaaay too much food. They did not have any ala carte
items on the menu at all like most Mexican places do. But to me, having a
huge platter of food set in front of me is off-putting if I am not expecting
it. Yes, I could tell that the amount of food was going to be large. Such
as three tacos, three tamales, three enchiladas...or even more! But it
didn't mention the huge slab of melon that they put on the plate or how
large the dinner salad was going to be. If I know in advance, I can plan to
split a meal or ask for a box right off the bat. Sadly we will probably not
go there again. Much as I loved their rice, it had peas in it and daughter
is allergic. Rice is her favorite part of a Mexican meal.

My husband and his brother can be dangerous in those "all you can eat
places". I had been warned of this when I married him. And then I forgot
about it. But once in Reno (or was it Vegas?), he pretty much ate a whole
shrimp platter and that was before he took the next many plate fulls of
food. We went to some show afterwards and he was just miserable from eating
so much.

He doesn't seem to do that so much at the "all you can eat" places around
here, most likely because the food is pretty mediocre and I personally
wouldn't want to eat all that I could in there. Hehe. We mainly go to
humor our daughter. She just likes serving herself. She mainly takes
things that I could easily make at home. Rice, baked potato, corn, salad,
fruit, maybe some baked beans or a sliver or ham or steak. She also likes
the fact that Old Country Buffet now has Icees. She has that as her
dessert.

The appeal to me of a buffet (assuming that the food is good) is that you
can take little tastes of a variety of things. I do not eat extra food
there just because I can. But I know plenty of people who will starve
themselves all day or even the day before so they can eat belly busting
amounts once they get there.

"Arri London" > wrote in message
...
>
>
> Ophelia wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> > Back in the 'old days' oysters used to be so cheap and plentiful (in
>> > the
>> > US as well as Britain) that they were food for the poor. An oyster
>> > sandwich was eating at the bottom of the barrel, literally. Think
>> > Colchester in the past
>>
>> Yes! I have read stories of the poor complaining about having to eat
>> salmon
>>
>
> Must be nice, ya?

Heh they thought they were badly off
--
--
https://www.shop.helpforheroes.org.uk/

Omelet wrote on Sun, 31 Oct 2010 02:46:27 -0600:

>> Arri London wrote:
> >>
> >> Ophelia wrote:
> >>>> On 2010-10-30, Ed Pawlowski > wrote:
> >>>>> I did not think anyone never had a PB&J.
> >>> Me!!! <raises hand>
> >>> --
> >>> --
> >>
> >> Didn't have my first one until about age 19 or so. Never
> >> grew up with the notion.
>>
>> We weren't a sandwich household but I had the occasional PBJ.
>> I still have one a few times a year for lunch but have
>> switched from Concord grape jelly to raspberry jam. I used
>> to love grape jelly with cream cheese, too. Occasionally PB
>> and sliced banana isn't bad, either.
>>
>> gloria p

> Good lordy girl, have you never tried strawberry? ;-d
> It works (for me anyway) with both peanut butter or cream
> cheese. --
> Peace! Om

It might be a little OT but I like a sliced bagel with cream cheese and
raspberry (anything but grape) preserves.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sat, 30 Oct 2010 14:48:40 -0500, Andy wrote:

> "Catmandy (Sheryl)" > wrote:
>
>> When I visited Stan several years ago, he took me to Jim's Steaks at a
>> mall in the Northeast part of Philly, near where his parents live. It
>> was a very good sandwich. I don't remember what kind of cheese I
>> requested. I imagine I got onions, as I love onions. Stan of course,
>> did use ketchup on his. I only used ketchup on the fries, which were
>> good. When we got to South Philly a few hours prior, we were going to
>> get identical sandwiches from Pat's and Geno's and eat half of each
>> one, to determine which we liked better. However, neither of us was
>> hungry enough to do the sandwich justice, as we'd had a big breakfast
>> at the diner at Reading Terminal Market. And I do mean big!!! We
>> opted, instead, for water ices and shared a pretzel as an afternoon
>> snack, and did an early dinner at Jim's.
>>
>> The point of this is, Stan uses ketchup on his cheesesteak. And was
>> born and raised in Philly.
>
> Catmandy,
>
> The "rule" of a great cheesesteak doesn't need ketchup, is similar to
> the difference of opinion long raging about ketchup on hot dogs! It's
> dogged snobbery is all it really amounts to, imho.
>
> For a cold leftover "breakfast" cheesesteak I apply a thin streak of
> Dijon mustard. It "wakes it up" deliciously!

yep, a thin streakof dijon transforms a cold, flabby cheesesteak into a
gourmet delight!

blake

On Sat, 30 Oct 2010 13:37:56 -0700, Dan Abel wrote:

> In article
> >,
> "Catmandy (Sheryl)" > wrote:
>
>> On Oct 29, 5:34*pm, Andy > wrote:
>>> Kate Connally > 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.
>
>>> A few things about Philly cheesesteaks that haven't made the leap over
>>> to Pittsburgh.
>>>
>>> Hmmm... where to start?...
>
>>> 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.
>
> But what about the hot peppers? I can do without the cheese, but not
> the peppers!
>

crushed cheery peppers on a cheesesteak are definitely in accordance with
god's great plan.

your pal,
blake

On 2010-10-31, Omelet > wrote:

> For good work to meat ratio when dealing with crustaceans, my personal
> preference is Shrimp!

Unfortunately, they are one of the most environmetally destructive
seafoods to farm. The shrimp farms in Thailand, alone, are wreaking
irreversable havoc on Southeast Asia's coastal wetlands. You're also
eating mucho chemicals and antibiotics, the garbage required to raise
millions of shrimp in overstressed farm operations.

nb

On Sat, 30 Oct 2010 13:48:22 -0600, gloria.p wrote:

> Ed Pawlowski wrote:
>
>>
>> I did not think anyone never had a PB&J. I eat it on toast a couple
>> times a week for breakfast. Good on raisin bread too.
>
> If you like raisin bread, try it toasted, lightly buttered, and spread
> with cream cheese. Very nice!
>
> gloria p

cue sheldon to tell you raisin bread is just regular bread shot full of rat
turds that's being palmed off on you by the 'stupidmarkets.'

your pal,
blake

On 30 Oct 2010 22:54:53 GMT, Cheryl wrote:

> On Sat 30 Oct 2010 12:21:34a, notbob wrote in rec.food.cooking
> >:
>
>> See, Om. Here's another one. According to my read, and the way
>> a good newsreader attributes quotes of previous posters, this
>> entire article was written by Ed. But, it doesn't sound like a
>> single article written by a single author and the attributes at
>> the top show two peaple. This time, it's Ed who is using a
>> microsoft windows newsreader, which is no doubt incorrectly
>> configured to not assign different attributes to text from each
>> different poster. My newsreader works just fine and in
>> accordance with usenet standards.
>
> Windows Live Mail on Windows 7 worked just fine as a newsreader up
> until an update was offered (this week) and it upgraded to Live Mail
> 2011. I haven't found a way to add quoted text characters like you
> normally can add so I had to ditch it. I like xnews but I'm more
> familiar with the MS interfaces and I like the fact that it can spell
> check for me. I know xnews can, but I don't like to write my posts
> in an external app just to check my speeling. I'm a fast typer and
> make a lot of spelling mistakes not even related to speed, but just
> plain spelling errors. It's embarrassing.

just for the record, 40tude dialog has spell-checking (not sure if it's
internal or piggybacking off something else in the system).

your pal,
blake

On 30 Oct 2010 22:54:53 GMT, Cheryl wrote:

> Windows Live Mail on Windows 7 worked just fine as a newsreader up
> until an update was offered (this week) and it upgraded to Live Mail
> 2011. I haven't found a way to add quoted text characters like you
> normally can add so I had to ditch it. I like xnews but I'm more
> familiar with the MS interfaces and I like the fact that it can spell
> check for me. I know xnews can, but I don't like to write my posts
> in an external app just to check my speeling. I'm a fast typer and
> make a lot of spelling mistakes not even related to speed, but just
> plain spelling errors. It's embarrassing.

Cheryl, the general consensus in alt.windows7.general is that there are
many problems in LM 2011and I have decided not to upgrade

--
--
https://www.shop.helpforheroes.org.uk/

On 31/10/2010 12:47 PM, notbob wrote:
> On 2010-10-31, > wrote:
>
>> For good work to meat ratio when dealing with crustaceans, my personal
>> preference is Shrimp!
>
> Unfortunately, they are one of the most environmetally destructive
> seafoods to farm. The shrimp farms in Thailand, alone, are wreaking
> irreversable havoc on Southeast Asia's coastal wetlands. You're also
> eating mucho chemicals and antibiotics, the garbage required to raise
> millions of shrimp in overstressed farm operations.

Welcome to a world without trade barriers. We can afford to buy shrimp
more these days because farmed shrimp is so much cheaper than wild
caught. Even better, it is cultivated in places where wages are cheap so
there is less labour overhead and environmental protection laws?
.... Pfft. No such thing there.

Omelet wrote on Sun, 31 Oct 2010 12:34:47 -0600:

>> Omelet wrote on Sun, 31 Oct 2010 02:46:27 -0600:
>>
> >>> Arri London wrote:
> > >>>
> > >>> Ophelia wrote:
> > >>>>> On 2010-10-30, Ed Pawlowski > wrote:
> > >>>>>> I did not think anyone never had a PB&J.
> > >>>> Me!!! <raises hand>
> > >>>> --
> > >>>> --
> > >>>
> > >>> Didn't have my first one until about age 19 or so. Never
> > >>> grew up with the notion.
> >>>
> >>> We weren't a sandwich household but I had the occasional
> >>> PBJ. I still have one a few times a year for lunch but
> >>> have switched from Concord grape jelly to raspberry jam.
> >>> I used to love grape jelly with cream cheese, too.
> >>> Occasionally PB and sliced banana isn't bad, either.
> >>>
> >>> gloria p
>>
> >> Good lordy girl, have you never tried strawberry? ;-d
> >> It works (for me anyway) with both peanut butter or cream
> >> cheese. --
> >> Peace! Om
>>
>> It might be a little OT but I like a sliced bagel with cream
>> cheese and raspberry (anything but grape) preserves.

> That's hardly OT dear. Bagels are a perfectly legitimate
> sandwich bread. ;-)

Yes, we are swinging around to a definition of sandwich again. My bagel
with cream cheese and preserve would be an open sandwich not Lord
Sandwich's original, which was roast beef between *two* slices of bread.
I've had jelly between two slices of toasted bagel but, if you include
cream cheese as well, it tends to drip.
--
James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

blake murphy wrote:
> On Sat, 30 Oct 2010 13:48:22 -0600, gloria.p wrote:
>
>> Ed Pawlowski wrote:
>>
>>> I did not think anyone never had a PB&J. I eat it on toast a couple
>>> times a week for breakfast. Good on raisin bread too.
>> If you like raisin bread, try it toasted, lightly buttered, and spread
>> with cream cheese. Very nice!
>>
>> gloria p
>
> cue sheldon to tell you raisin bread is just regular bread shot full of rat
> turds that's being palmed off on you by the 'stupidmarkets.'
>
> your pal,
> blake


Don't be giving him any ideas....

gloria p

On 10/30/2010 10:08 PM, Andy wrote:
> "Catmandy > wrote:
>
>> On Oct 30, 3:48 pm, > wrote:
>>> "Catmandy > wrote:
>>>> When I visited Stan several years ago, he took me to Jim's Steaks
> at a
>>>> mall in the Northeast part of Philly, near where his parents live.
> It
>>>> was a very good sandwich. I don't remember what kind of cheese I
>>>> requested. I imagine I got onions, as I love onions. Stan of
> course,
>>>> did use ketchup on his. I only used ketchup on the fries, which
> were
>>>> good. When we got to South Philly a few hours prior, we were going
> t
>> o
>>>> get identical sandwiches from Pat's and Geno's and eat half of each
>>>> one, to determine which we liked better. However, neither of us was
>>>> hungry enough to do the sandwich justice, as we'd had a big
> breakfast
>>>> at the diner at Reading Terminal Market. And I do mean big!!! We
>>>> opted, instead, for water ices and shared a pretzel as an afternoon
>>>> snack, and did an early dinner at Jim's.
>>>
>>>> The point of this is, Stan uses ketchup on his cheesesteak. And was
>>>> born and raised in Philly.
>>>
>>> Catmandy,
>>>
>>> The "rule" of a great cheesesteak doesn't need ketchup, is similar to
>>> the difference of opinion long raging about ketchup on hot dogs! It's
>>> dogged snobbery is all it really amounts to, imho.
>>>
>>> For a cold leftover "breakfast" cheesesteak I apply a thin streak of
>>> Dijon mustard. It "wakes it up" deliciously!
>>>
>>> As far as cheese goes, at some places if you don't tell them and they
>>> don't ask what cheese you want, it defaults to the Whiz, like what
>>> happened to me at Moriarty's Pub.
>>>
>>> Best,
>>>
>>> Andy
>>
>> Our friend Stan puts ketchup on hot dogs, too. And eggs. I put it on
>> eggs, too, though. My girl friends laugh at me. When we go out for
>> breakfast, we all reach for the bottle at the same time; I'm the only
>> one who puts it on my eggs, but not my potatoes. Eggs require ketchup,
>> in my opinion. As does a hamburger. And chicken fingers. But not
>> french fries.
>
>
> For scrambled eggs or omelets, I top with drops of Tabasco sauce.
>

A1 steak sauce :-)

--
Currently reading: The Good House by Tannarive Due

In article >,
notbob > wrote:

> On 2010-10-31, Omelet > wrote:
>
> > For good work to meat ratio when dealing with crustaceans, my personal
> > preference is Shrimp!
>
> Unfortunately, they are one of the most environmetally destructive
> seafoods to farm. The shrimp farms in Thailand, alone, are wreaking
> irreversable havoc on Southeast Asia's coastal wetlands. You're also
> eating mucho chemicals and antibiotics, the garbage required to raise
> millions of shrimp in overstressed farm operations.

It's pretty complicated. For those who are interested, here's a guide:

http://www.montereybayaquarium.org/c...factsheet.aspx
?gid=20

Certain shrimp farmed in the US, are listed as a "best choice". The
ones nb is talking about are listed as an "avoid".

ObFood:

http://www.montereybayaquarium.org/a...lease_view.asp
x?enc=Kfjtw3AliAwZUv37GSv4hQ==

Aquarium Selects Noted Napa Valley Chef Cindy Pawlcyn to Manage Culinary
Services

--
Dan Abel
Petaluma, California USA

On 2010-10-31, l, not -l > wrote:


> were water bagels, not the roll with a hole that many places try to pass off

Yep. We had a place in Silicon Valley, House of Bagels, that made
authentic NY style water bagels. I'd come in right when they opened
and get a warm jalapeno bagel w/ cream cheese and lox (2 kinds). To
die for.

nb

On Sun, 31 Oct 2010 14:55:12 -0400, James Silverton wrote:

> Omelet wrote on Sun, 31 Oct 2010 12:34:47 -0600:
>
>>> Omelet wrote on Sun, 31 Oct 2010 02:46:27 -0600:
>>>
>>>>> Arri London wrote:
>>> >>>
>>>
>>> It might be a little OT but I like a sliced bagel with cream
>>> cheese and raspberry (anything but grape) preserves.
>
>> That's hardly OT dear. Bagels are a perfectly legitimate
>> sandwich bread. ;-)
>
> Yes, we are swinging around to a definition of sandwich again. My bagel
> with cream cheese and preserve would be an open sandwich not Lord
> Sandwich's original, which was roast beef between *two* slices of bread.
> I've had jelly between two slices of toasted bagel but, if you include
> cream cheese as well, it tends to drip.

i don't think of a bagel as sandwich bread, nor think of a hamburger as a
'hamburger sandwich.'

your pal,
blake

On Sun, 31 Oct 2010 14:03:05 -0400, Dave Smith wrote:

> On 31/10/2010 12:47 PM, notbob wrote:
>> On 2010-10-31, > wrote:
>>
>>> For good work to meat ratio when dealing with crustaceans, my personal
>>> preference is Shrimp!
>>
>> Unfortunately, they are one of the most environmetally destructive
>> seafoods to farm. The shrimp farms in Thailand, alone, are wreaking
>> irreversable havoc on Southeast Asia's coastal wetlands. You're also
>> eating mucho chemicals and antibiotics, the garbage required to raise
>> millions of shrimp in overstressed farm operations.
>
> Welcome to a world without trade barriers. We can afford to buy shrimp
> more these days because farmed shrimp is so much cheaper than wild
> caught. Even better, it is cultivated in places where wages are cheap so
> there is less labour overhead and environmental protection laws?
> ... Pfft. No such thing there.

it's a libertarian paradise!

your pal,
blake

On Sun, 31 Oct 2010 12:58:48 -0500, Andy wrote:

> blake murphy > wrote:
>
>> On Sat, 30 Oct 2010 13:37:56 -0700, Dan Abel wrote:
>>
>>> In article
>>> >,
>>> "Catmandy (Sheryl)" > wrote:
>>>
>>>> On Oct 29, 5:34*pm, Andy > wrote:
>>>>> Kate Connally > 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.
>>>
>>>>> A few things about Philly cheesesteaks that haven't made the leap
>>>>> over to Pittsburgh.
>>>>>
>>>>> Hmmm... where to start?...
>>>
>>>>> 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.
>>>
>>> But what about the hot peppers? I can do without the cheese, but not
>>> the peppers!
>>>
>>
>> crushed cheery peppers on a cheesesteak are definitely in accordance
>> with god's great plan.
>>
>> your pal,
>> blake
>
> "No Legs" Black murphy,
>
> The picture you paint of yourself is painted black.
>
> Rolling Stones

because i like hot peppers on a cheesesteak? get a ****ing grip on
yourself.

bob dylan

On Sun, 31 Oct 2010 12:51:06 -0500, Andy wrote:

> blake murphy > wrote:
>
>> On Sat, 30 Oct 2010 14:48:40 -0500, Andy wrote:
>>
>>> "Catmandy (Sheryl)" > wrote:
>>>
>>>> When I visited Stan several years ago, he took me to Jim's Steaks at
> a
>>>> mall in the Northeast part of Philly, near where his parents live.
> It
>>>> was a very good sandwich. I don't remember what kind of cheese I
>>>> requested. I imagine I got onions, as I love onions. Stan of
> course,
>>>> did use ketchup on his. I only used ketchup on the fries, which were
>>>> good. When we got to South Philly a few hours prior, we were going
> to
>>>> get identical sandwiches from Pat's and Geno's and eat half of each
>>>> one, to determine which we liked better. However, neither of us was
>>>> hungry enough to do the sandwich justice, as we'd had a big
> breakfast
>>>> at the diner at Reading Terminal Market. And I do mean big!!! We
>>>> opted, instead, for water ices and shared a pretzel as an afternoon
>>>> snack, and did an early dinner at Jim's.
>>>>
>>>> The point of this is, Stan uses ketchup on his cheesesteak. And was
>>>> born and raised in Philly.
>>>
>>> Catmandy,
>>>
>>> The "rule" of a great cheesesteak doesn't need ketchup, is similar to
>>> the difference of opinion long raging about ketchup on hot dogs! It's
>>> dogged snobbery is all it really amounts to, imho.
>>>
>>> For a cold leftover "breakfast" cheesesteak I apply a thin streak of
>>> Dijon mustard. It "wakes it up" deliciously!
>>
>> yep, a thin streakof dijon transforms a cold, flabby cheesesteak into
> a
>> gourmet delight!
>>
>> blake
>
> "No Legs" Black murphy,
>
> Don't you have homework???
>
> You'd better have!

i've been out of school for 35 years, andy. when do you graduate from
fourth grade?

blake

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > In article >, Arri London >
> > > wrote:
> > >
> > > > > OK thanks. So it's a sandwich.. but why po'boy? Is it a contraction of
> > > > > 'poor boy'? If so.. why?
> > > > >
> > > > >
> > > > Back in the 'old days' oysters used to be so cheap and plentiful (in the
> > > > US as well as Britain) that they were food for the poor. An oyster
> > > > sandwich was eating at the bottom of the barrel, literally. Think
> > > > Colchester in the past
> > >
> > > Same same for Lobster...
> > > --
> >
> > Sigh...haven't had a lobster in eons
>
> Ditto here, but don't feel too bad! Last time I did, I found I preferred
> Dungeness or King crab.
>
> IMHO Crab is better tasting than Lobster, and at a lower price as a
> general rule. The last lobster I purchased a few years ago was a bit
> boring for the price. Lobster is over-rated, but that's a personal
> opinion. YMMV.
>
> Blue crabs and snow crab are, to me, not worth the effort as the trouble
> it takes to harvest the meat compared to the other two is almost not
> worth the work and snow crab clusters are frequently on sale.
>
> For good work to meat ratio when dealing with crustaceans, my personal
> preference is Shrimp!
>
> And they are more than comparable price-wise.
> --


Fresh crab isn't very cheap around here either And can't be that
fresh, cos there's no ocean for many kms.

We do keep a bag of frozen shrimp in the freezer. Not too expensive and
makes a nice treat.

Ophelia wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Ophelia wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> > Back in the 'old days' oysters used to be so cheap and plentiful (in
> >> > the
> >> > US as well as Britain) that they were food for the poor. An oyster
> >> > sandwich was eating at the bottom of the barrel, literally. Think
> >> > Colchester in the past
> >>
> >> Yes! I have read stories of the poor complaining about having to eat
> >> salmon
> >>
> >
> > Must be nice, ya?
>
> Heh they thought they were badly off


In those days, there were. Salmon is affordable locally as a treat. Too
pricey to eat on a regular basis.

"gloria.p" wrote:
>
> Arri London wrote:
> >
> > Ophelia wrote:
> >>> On 2010-10-30, Ed Pawlowski > wrote:
> >>>> I did not think anyone never had a PB&J.
> >> Me!!! <raises hand>
> >> --
> >> --
> >
> >
> > Didn't have my first one until about age 19 or so. Never grew up with
> > the notion.
>
> We weren't a sandwich household but I had the occasional PBJ.
> I still have one a few times a year for lunch but have switched from
> Concord grape jelly to raspberry jam. I used to love grape jelly with
> cream cheese, too. Occasionally PB and sliced banana isn't bad, either.
>
> gloria p

Still don't like PB and jam, though. PB and banana (with or without
honey) is tolerable.

Worked in place where PB and bacon was one of the grilled sandwich
option. Didn't like that much either :P

Cream cheese and honey is nice. Used to eat that with Greek honey, but
can't get that round here.

On Mon, 01 Nov 2010 18:21:39 -0700, Arri London >
wrote:

>
>
>Ophelia wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> >
>> >
>> > Ophelia wrote:
>> >>
>> >> "Arri London" > wrote in message
>> >> ...
>> >> > Back in the 'old days' oysters used to be so cheap and plentiful (in
>> >> > the
>> >> > US as well as Britain) that they were food for the poor. An oyster
>> >> > sandwich was eating at the bottom of the barrel, literally. Think
>> >> > Colchester in the past
>> >>
>> >> Yes! I have read stories of the poor complaining about having to eat
>> >> salmon
>> >>
>> >
>> > Must be nice, ya?
>>
>> Heh they thought they were badly off
>
>
>In those days, there were. Salmon is affordable locally as a treat. Too
>pricey to eat on a regular basis.

Nothing beats smoked whitefish.
http://www.murrayssturgeon.com/ShowMenu.tpl

On Nov 1, 7:32*pm, Brooklyn1 <Gravesend1> wrote:
> On Mon, 01 Nov 2010 18:21:39 -0700, Arri London >
> wrote:
>
>
>
>
>
> >Ophelia wrote:
>
> >> "Arri London" > wrote in message
> ...
>
> >> > Ophelia wrote:
>
> >> >> "Arri London" > wrote in message
> >> ...
> >> >> > Back in the 'old days' oysters used to be so cheap and plentiful (in
> >> >> > the
> >> >> > US as well as Britain) that they were food for the poor. An oyster
> >> >> > sandwich was eating at the bottom of the barrel, literally. Think
> >> >> > Colchester in the past
>
> >> >> Yes! * I have read stories of the poor complaining about having to eat
> >> >> salmon
>
> >> > Must be nice, ya?
>
> >> Heh they thought they were badly off
>
> >In those days, there were. Salmon is affordable locally as a treat. Too
> >pricey to eat on a regular basis.
>
> Nothing beats smoked whitefish.http://www.murrayssturgeon.com/ShowMenu.tpl

==
Black Alaskan Cod isn't too bad either.
==

Roy wrote:
>
> On Nov 1, 7:32 pm, Brooklyn1 <Gravesend1> wrote:
> > On Mon, 01 Nov 2010 18:21:39 -0700, Arri London >
> > wrote:
> >
> >
> >
> >
> >
> > >Ophelia wrote:
> >
> > >> "Arri London" > wrote in message
> > ...
> >
> > >> > Ophelia wrote:
> >
> > >> >> "Arri London" > wrote in message
> > >> ...
> > >> >> > Back in the 'old days' oysters used to be so cheap and plentiful (in
> > >> >> > the
> > >> >> > US as well as Britain) that they were food for the poor. An oyster
> > >> >> > sandwich was eating at the bottom of the barrel, literally. Think
> > >> >> > Colchester in the past
> >
> > >> >> Yes! I have read stories of the poor complaining about having to eat
> > >> >> salmon
> >
> > >> > Must be nice, ya?
> >
> > >> Heh they thought they were badly off
> >
> > >In those days, there were. Salmon is affordable locally as a treat. Too
> > >pricey to eat on a regular basis.
> >
> > Nothing beats smoked whitefish.http://www.murrayssturgeon.com/ShowMenu.tpl
>
> ==
> Black Alaskan Cod isn't too bad either.

Smoked fish around here costs far more than salmon. That's an even rarer
treat.

> ==

On Mon, 01 Nov 2010 13:49:40 -0500, Andy wrote:

> blake murphy > wrote:
>
>> On Sun, 31 Oct 2010 12:51:06 -0500, Andy wrote:
>>
>>> blake murphy > wrote:
>>>
>>>> On Sat, 30 Oct 2010 14:48:40 -0500, Andy wrote:
>>>>
>>>>> "Catmandy (Sheryl)" > wrote:
>>>>>
>>>>>> When I visited Stan several years ago, he took me to Jim's Steaks
> at
>>> a
>>>>>> mall in the Northeast part of Philly, near where his parents live.
>>> It
>>>>>> was a very good sandwich. I don't remember what kind of cheese I
>>>>>> requested. I imagine I got onions, as I love onions. Stan of
>>> course,
>>>>>> did use ketchup on his. I only used ketchup on the fries, which
> were
>>>>>> good. When we got to South Philly a few hours prior, we were
> going
>>> to
>>>>>> get identical sandwiches from Pat's and Geno's and eat half of
> each
>>>>>> one, to determine which we liked better. However, neither of us
> was
>>>>>> hungry enough to do the sandwich justice, as we'd had a big
>>> breakfast
>>>>>> at the diner at Reading Terminal Market. And I do mean big!!! We
>>>>>> opted, instead, for water ices and shared a pretzel as an
> afternoon
>>>>>> snack, and did an early dinner at Jim's.
>>>>>>
>>>>>> The point of this is, Stan uses ketchup on his cheesesteak. And
> was
>>>>>> born and raised in Philly.
>>>>>
>>>>> Catmandy,
>>>>>
>>>>> The "rule" of a great cheesesteak doesn't need ketchup, is similar
> to
>>>>> the difference of opinion long raging about ketchup on hot dogs!
> It's
>>>>> dogged snobbery is all it really amounts to, imho.
>>>>>
>>>>> For a cold leftover "breakfast" cheesesteak I apply a thin streak
> of
>>>>> Dijon mustard. It "wakes it up" deliciously!
>>>>
>>>> yep, a thin streakof dijon transforms a cold, flabby cheesesteak
> into
>>> a
>>>> gourmet delight!
>>>>
>>>> blake
>>>
>>> "No Legs" Black murphy,
>>>
>>> Don't you have homework???
>>>
>>> You'd better have!
>>
>> i've been out of school for 35 years, andy. when do you graduate from
>> fourth grade?
>>
>> blake
>
> "No Legs" Blake Murphy,
>
> It's "when did you" graduate...

no, andy, it's when *do* you graduate, because obviously you're still in
it.

blake

On 10/29/2010 8:51 PM, Omelet wrote:
> In >,
> Kate > wrote:
>
>> Sadly, I don't currently know of a good place to get a Reuben in
>> Pittsburgh. I'm sure there must be one. I shall have to seek it out.
>> But I used to have them fairly often. We used to have some really good
>> Jewish deli's that made great Reubens and Rachels. I could make them
>> myself but I don't even know a place to get really good corned beef
>> anymore. There was one in Squirrel Hill but about 10 years ago they
>> sold out to someone else and the corned beef was never the same. And
>> back then that was the *only* place to get good corned beef! Sigh.
>>
>> Kate
>
> Those all pretty much sound like fun...
>
> but I think my number one favorite sandwich of all time is the home made
> fresh crab sandwich.
>
> Fresh sourdough bread with hot butter and fresh hot crab meat stuffed
> into it right after you pick it out of the shell.<g>
>
> Served with a side of champagne...
>
> under a full moon on the Oregon coast with the song of the ocean in the
> background.
>
> <sigh>
> (Vacation memories)

That does sound good. What time should I come over?

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?

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?

On 10/29/2010 8:26 PM, Michael O'Connor wrote:
> On Oct 29, 7:52 pm, > wrote:
>> On 10/29/2010 3:55 PM, Kate Connally wrote:
>>
>>> Well, that might be putting it a tad strongly in some cases.
>>
>>> 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
>>> kummelweck roll. From Western New York.
>>
>>> Love rare roast beef. Don't like horseradish. Hate caraway.
>>
>> I'd eat this right now. I'll take your share.
>
> I tried a Beef on Weck when I visited Buffalo about 20 years ago; next
> to Buffalo Wings it is the second most famous food dish synonymous
> with Buffalo as you can get a Beef on Weck just about anywhere in
> Buffalo. I like horseradish in small doses; when I make Beef on Weck
> at home (with shaved Prime Rib) I prepare a horseradish sauce with
> sour cream to cut the taste somewhat. I also can't get Weck rolls in
> South Carolina so I have to improvise and make my own using Kaiser
> rolls and using some cornstarch and water and brushing the tops of the
> rolls and scattering carraway seeds on top.
>
>>> 2.Caviar Sandwich - Caviar, cream cheese or sour cream, and grated onion
>>> on rye bread. Eaten through Scandinavia and in Russia and Eastern Europe.
>>
>>> Wouldn't touch raw fish eggs (or raw seafood of any sort for that
>>> matter) with a 100-foot pole. Hate rye bread. I'll take the cream
>>> cheese though.
>>
>> Sounds too gooey for me.
>
> I can't eat raw fish either; the thought of eating sushi would make me
> puke. I did try caviar once while on a cruise ship; didn't care for
> it and if it weren't free I never would have tried it

Yeah, I tasted caviar once - nearly made me puke. It tastes like way
too salty rotten fish and the texture is disgusting.

>>> 3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
>>> in a bagel or on rye or whole meal bread. Jewish-American deli food.
>>
>>> See above. Now real smoked salmon and cream cheese would be good
>>> on a bagel. Hold the rye.
> .
>> I've always wanted to try this but not sure about smoked salmon. I've
>> only had it once, on a cruise ship. It was yummy but I found myself
>> tasting it for hours after.

I love hot-smoked salmon - the kind that is smoked over a fire and is
therefore cooked! Lox and the other kind of cold-smoked salmon is
basically raw fish, which has a disgusting texture.

> Cream Cheese and Lox is delicious; only had it a couple times.
>
>>> 4.Lampredotto - Boiled tripe from 4th stomach served in crusty roll with
>>> salsa verde and red salsa picante. From Florence, Italy.
>>
>>> You're kidding, right? Tripe? I don't care which stomach it's
>>> from - it ain't going in my stomach.
>
> Unless it's something like cornbread or biscuits, I wouldn't eat
> anything the Beverly Hillbillies would eat, and that includes gizzards
> and innards.

As a kid I loved gizzards and used to fight my uncle for the turkey
gizzard at T-day dinner. Now I won't touch them. I like liver.
I used to eat calves liver a lot but haven't had it in years. And
the only way I like chicken livers is it rumaki or in pate. I don't
eat any other kinds of liver like pork liver, or any beef liver except
for calves liver. Oh, I do like goose liver pate. Yum.

>>> 5.Marmite Sandwich - Marmite yeast extract and butter on bread. British
>>> from 1902. Frequently made for children’s packed lunches and parties.
>>> Aussie version, Vegemite, from 1922.
>>
>>> Marmite, vegemite - it's all slimy, moldy stuff. Not happening.
>>
>> I'm with you on these two.
>
> Never tried it, but from what I have heard vegemite has a consistency
> and look reminiscent of something between Molasses and Motor Oil. I
> always enjoyed Men at Work (who referenced a Vegemite Sandwich in the
> song Down Under) but it was never enough to get me to try one. I think
> I would pass on this.
>
>>> 6.Muffaletta - A large round loaf, 10" in diameter, hollowed out and
>>> filled with many layers of olive salad (olives, cauliflower, celery,
>>> carrots, oil vinegar), cured meats (salami, mortadella, cappicola), and
>>> cheese (emmenthaler, provolone) and wrapped in waxed paper. From New
>>> Orleans, 1906.
>>
>>> Well, this actually sounds good except for the "olive salad". I guess
>>> if you leave that off it's not a muffaletta, huh? What about just the
>>> oil and vinegar? How about other *good-tasting* veggies - green
>>> peppers, tomatoes, cucumbers, etc.?
>>
>> Olive salad is a gift from heaven. This is my favorite sandwich in the
>> world.
>>
>
> I don't like Olives; never liked them, can't stand anything with
> olives in it. This might be good if you remove the olive salad and
> put on more sub-type veggies like the aforementioned onions and
> lettuce and tomato.
>
>>> 7.Pastrami on Rye - Pastrami (cured brisket) on rye bread, cucumber
>>> pickles served on the side. Jewish-American food from mid-19th century.
>>
>>> Never cared for pastrami but could probably choke it down if it were
>>> on white bread. Hate rye!
>>
>> i'm sensing a theme.

What? That I don't care much for rye bread? I don't know what
would make you think that.

> I love Pastrami, which is similar in many ways to Corned Beef. The
> only way to eat it is on rye with Swiss Cheese and a spicy brown
> mustard. I have had Pastrami Reubens before, with kraut and either
> Russian Dressing or Thousand Island, which were very good. In the
> south they often serve a Reuben with mustard instead of dressing; I
> personally prefer dressing but it's all good.

Ew! I like mustard in certain things but in general I don't like
mustard in sandwiches. The only exception is the hot roast beef
sandwich. Probably because that's the way my mother always made them
when I was growing up. I don't know of anyone else who puts mustard
on a hot roast beef sandwich. She would put yellow mustard on one slice
of bread and then put the beef and the other slice on and then put them
on a baking sheet and bake them until they were nice and hot and the
bread was toasted. Then serve them drowned in her good homemade beef
gravy. Yum. Now I'm all hungry for one!

>>> 8.Peanut Butter and Jelly - Layer of peanut butter with layer of jelly
>>> (classically grape but strawberry also permissible) on white sandwich
>>> bread. A variant is the CJ (cream cheese and jelly). From USA.
>>
>>> Maybe I don't really hate this but I've never eaten one. Ever.
>>> I just didn't think it sounded good. I suppose I could choke one
>>> down if my life depended on it.
>>
> Never eaten a PB&J or a CJ? I have never tried a CJ, but if it were
> the right Jelly I think it would be tasty. I can't imagine somebody
> who has never eaten a PB&J, unless they had a peanut allergy or
> something.

Nope, never had a CJ either, although that sounds a lot better than
the PB&J. I may give it a try some day. And nope, no allergies.
I love peanuts. I love peanut butter. I love Thai and Indonesian
foods with the peanut sauce, and all that sort of stuff. And I think
a fluffernutter sounds really good.

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?

On 10/29/2010 8:55 PM, Omelet wrote:
> In >,
> Kate > wrote:
>
>> 2.Caviar Sandwich - Caviar, cream cheese or sour cream, and grated onion
>> on rye bread. Eaten through Scandinavia and in Russia and Eastern Europe.
>>
>> Wouldn't touch raw fish eggs (or raw seafood of any sort for that
>> matter) with a 100-foot pole. Hate rye bread. I'll take the cream
>> cheese though.
>
> Your loss babe. ;-) Caviar served with cream cheese on Melba Toast
> rounds is one of my #1 favorite New Years Eve treats!
>
> Lox are also available to go with as well.<g>
>
> Pass all your fish eggs my way. More for me and sis'!

You are more that welcome to them. ;-)

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?

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Fresh crab isn't very cheap around here either And can't be that
> > fresh, cos there's no ocean for many kms.
>
> Well, this is the gulf coast and dungeness is west coast. :-)
> I can sometimes get them for about $7.00 per lb. in season. King crab
> generally runs twice that.

The Asian supermarket does have 'live' crabs from time to time, but they
are so lethargic they aren't likely to be very fresh.

>
> >
> > We do keep a bag of frozen shrimp in the freezer. Not too expensive and
> > makes a nice treat.
>
> It does indeed. The asian farm raised shrimp have been driving the
> shrimp prices down overall.
>
> Breaks my heart. Not. <g>

LOL! They are good and they are usually very clean.

Omelet wrote:
>
> In article >,
> Brooklyn1 <Gravesend1> wrote:
>
> > >In those days, there were. Salmon is affordable locally as a treat. Too
> > >pricey to eat on a regular basis.
> >
> > Nothing beats smoked whitefish.
> > http://www.murrayssturgeon.com/ShowMenu.tpl
>
> Whitefish around here is dirt cheap fresh frozen in fillets.
> I've found it to be rather good baked, grilled in the electric grill, or
> poached.

Unsmoked frozen whitefish is reasonably priced here as well. The smoked
stuff is over 11.00 a pound, when it's available.

On Tue, 02 Nov 2010 17:45:49 GMT, Wayne Boatwright wrote:

> On Mon 01 Nov 2010 09:57:48a, blake murphy told us...
>
>> On Sun, 31 Oct 2010 12:51:06 -0500, Andy wrote:
>>
>>> blake murphy > wrote:
>>>
>>>> On Sat, 30 Oct 2010 14:48:40 -0500, Andy wrote:

>>>
>>> "No Legs" Black murphy,
>>>
>>> Don't you have homework???
>>>
>>> You'd better have!
>>
>> i've been out of school for 35 years, andy. when do you graduate
>> from fourth grade?
>>
>> blake
>>
>
> Only after he graduates from 1st, 2nd, and 3rd grades, Blake.

those are prerequisites for the fourth grade graduation. but you're right,
that may be years away.

your pal,
blake

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

On 11/2/2010 5:04 PM, Omelet wrote:
> In >,
> Kate > wrote:
>
>> On 10/29/2010 8:51 PM, Omelet wrote:
>>> In >,
>>> Kate > wrote:
>>>
>>>> Sadly, I don't currently know of a good place to get a Reuben in
>>>> Pittsburgh. I'm sure there must be one. I shall have to seek it out.
>>>> But I used to have them fairly often. We used to have some really good
>>>> Jewish deli's that made great Reubens and Rachels. I could make them
>>>> myself but I don't even know a place to get really good corned beef
>>>> anymore. There was one in Squirrel Hill but about 10 years ago they
>>>> sold out to someone else and the corned beef was never the same. And
>>>> back then that was the *only* place to get good corned beef! Sigh.
>>>>
>>>> Kate
>>>
>>> Those all pretty much sound like fun...
>>>
>>> but I think my number one favorite sandwich of all time is the home made
>>> fresh crab sandwich.
>>>
>>> Fresh sourdough bread with hot butter and fresh hot crab meat stuffed
>>> into it right after you pick it out of the shell.<g>
>>>
>>> Served with a side of champagne...
>>>
>>> under a full moon on the Oregon coast with the song of the ocean in the
>>> background.
>>>
>>> <sigh>
>>> (Vacation memories)
>>
>> That does sound good. What time should I come over?
>>
>> Kate
>
> In another few years, when I can once again take 2 weeks off of work. ;-)
> We can split the KOA camping fee!

Okay, you got a date. I'm gonna hold you to this. ;-)

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?

On 11/2/2010 4:52 PM, Brooklyn1 wrote:
>> On 10/29/2010 8:51 PM, Omelet wrote:
>>> In >,
>>> Kate > wrote:
>>>
>>>> Sadly, I don't currently know of a good place to get a Reuben in
>>>> Pittsburgh. I'm sure there must be one. I shall have to seek it out.
>>>> But I used to have them fairly often. We used to have some really good
>>>> Jewish deli's that made great Reubens and Rachels. I could make them
>>>> myself but I don't even know a place to get really good corned beef
>>>> anymore. There was one in Squirrel Hill but about 10 years ago they
>>>> sold out to someone else and the corned beef was never the same. And
>>>> back then that was the *only* place to get good corned beef! Sigh.
>>>>
>>>> Kate
>>>
>>> Those all pretty much sound like fun...
>>>
>>> but I think my number one favorite sandwich of all time is the home made
>>> fresh crab sandwich.
>>>
>>> Fresh sourdough bread with hot butter and fresh hot crab meat stuffed
>>> into it right after you pick it out of the shell.<g>
>
>
> Nah... this is far better:
> http://newyork.seriouseats.com/2009/...ab-season.html

Nope, no soft-shelled crabs for me. I tried it once. Yuck!
I was in N.O. and had dinner at Kakoo and Ralph's. Got the
crab dinner - crab prepared about 7 or 8 different ways. (Well,
at least 5 or 6 different ways.) One of which was soft-shelled
crab. That was one of the most awesome meals I ever had except
for the soft-shelled crab. I tend to freak out when I use canned
crab and I can't find every single little speck of shell. Imagine
eat one with the *whole* shell on it! No way, Jose.

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?

On 11/2/2010 4:49 PM, Andy wrote:
> Kate > 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.

Maybe they started doing that in more recent times. I was there back in
about the late 90's. I seem to remember seeing them put the meat on the
grill and cooking it as I watched.

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?

On Wed, 03 Nov 2010 12:30:50 -0500, Andy wrote:

> blake murphy > wrote:
>
>> 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
>
> "No Legs" Blake Murphy, herein lies your problem...
>
> You're NOT sure of anything. Having not been there and tried one.

andy, i said 'i'm sure.'

> You're a mere crippled idiot with an astonishingly idiotic opinion.
>
> Crawl up to the plate and get something factually correct for once in
> your life.
>
> Asshole!!!
>
> Andy

actually, i've been to pat's, and while i've had better cheesesteaks i'm
quite sure they're better than a day-old cold, limp sandwich with a magical
squirt of dijon. what is idiotic about that?

blake