On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:

>On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
> wrote:
>
>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>
>> >On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>> > wrote:
>> >
>> >> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>> >> wrote:
>> >>
>> >> >On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>> >> >
>> >> >> On 12/1/2013 6:32 PM, sf wrote:
>> >> >>
>> >> >>> I've never seen beef sold shaved and raw.
>> >> >>
>> >> >> Probably a regional thing. A couple of the supermarkets here have it
>> >> >> all the time and any butcher could do it for you.
>> >> >
>> >> >Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>> >> >meat it is, though. Which means it's top round or something equally
>> >> >hideous.
>> >> >
>> >> >-sw
>> >> Packages of carne asada meat here are strips of something that looks
>> >> like maybe tenderized flank steak or strips of skirt steak.
>> >
>> >*Packages* of carne asada meat???? What the h*ll is that? I've seen
>> >fajita mix in the butcher case, never carne asada. That's lazy taken
>> >to the nth degree and not real carne asada, it's fajita meat! I buy a
>> >whole skirt steak, grill it and cut it up for carne asada.
>>
>> We weren't discussing what I do or what you do, but what I have seen
>> labeled in the meat case. But, if you buy a whole skirt steak to
>> grill and cut up to make carne asada, what's different about buying a
>> top sirloin piece, grilling and cutting it up to make a steak
>> sandwich?
>
>They are talking about presliced paper thin meat.

Yes? I can do it that way as well. The meat is slightly frozen when
you slice it, I need to take care that I don't slice so thinly that
the meat falls apart. But you can get reasonably close cutting the
meat after cooked. It's just knife work before or after cooking. I
haven't seen the paper-thin meat here because I have never looked for
it. It's always been my mind set to do it myself.
Janet US

On Mon, 02 Dec 2013 14:07:11 -0800, sf > wrote:

>On Mon, 02 Dec 2013 14:06:24 -0700, Janet Bostwick
> wrote:
>
>> On Mon, 02 Dec 2013 10:53:52 -0800, sf > wrote:
>>
>> >On Mon, 2 Dec 2013 08:10:11 -0800, "Pico Rico" >
>> >wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> >
>> >> > Not going buy a ribeye and go to all that trouble just to make a
>> >> > single sandwich.
>> >>
>> >> you could say that about anything.
>> >>
>> >True and I don't buy anything that requires that much prep work for a
>> >single sandwich.
>>
>> I think you are over thinking the amount of work. How is it any more
>> work than a fajita, taco or burrito? In fact, a fajita is just
>> another form of a steak sandwich.
>
>
>Sandwiches are lunch. The alternatives you mentioned are what I
>consider an easy dinner. Very little work and I don't have an entire
>roast leftover to eat or freeze afterward.

O.k., I see where the issue is, you think that you have to buy a whole
roast in order to have meat to cut. A roast isn't necessary.
Having different perspectives makes the world go round.
Janet US

On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
> wrote:

> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>
> >On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
> > wrote:
> >
> >> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
> >>
> >> >On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
> >> > wrote:
> >> >
> >> >> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
> >> >> wrote:
> >> >>
> >> >> >On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
> >> >> >
> >> >> >> On 12/1/2013 6:32 PM, sf wrote:
> >> >> >>
> >> >> >>> I've never seen beef sold shaved and raw.
> >> >> >>
> >> >> >> Probably a regional thing. A couple of the supermarkets here have it
> >> >> >> all the time and any butcher could do it for you.
> >> >> >
> >> >> >Here it's sold shaved "For Carne Asada". Doesn't say which cut of
> >> >> >meat it is, though. Which means it's top round or something equally
> >> >> >hideous.
> >> >> >
> >> >> >-sw
> >> >> Packages of carne asada meat here are strips of something that looks
> >> >> like maybe tenderized flank steak or strips of skirt steak.
> >> >
> >> >*Packages* of carne asada meat???? What the h*ll is that? I've seen
> >> >fajita mix in the butcher case, never carne asada. That's lazy taken
> >> >to the nth degree and not real carne asada, it's fajita meat! I buy a
> >> >whole skirt steak, grill it and cut it up for carne asada.
> >>
> >> We weren't discussing what I do or what you do, but what I have seen
> >> labeled in the meat case. But, if you buy a whole skirt steak to
> >> grill and cut up to make carne asada, what's different about buying a
> >> top sirloin piece, grilling and cutting it up to make a steak
> >> sandwich?
> >
> >They are talking about presliced paper thin meat.
>
> Yes? I can do it that way as well. The meat is slightly frozen when
> you slice it, I need to take care that I don't slice so thinly that
> the meat falls apart. But you can get reasonably close cutting the
> meat after cooked. It's just knife work before or after cooking. I
> haven't seen the paper-thin meat here because I have never looked for
> it. It's always been my mind set to do it myself.

So, you end up with a roast you have to freeze or cook after you shave
off the meat for your Philly sandwich. I don't want that.

--
Food is an important part of a balanced diet.

On Mon, 02 Dec 2013 15:03:15 -0800, sf > wrote:

>On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
> wrote:
>
>> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>>
>> >On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
>> > wrote:
>> >
>> >> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>> >>
>> >> >On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>> >> > wrote:
>> >> >
>> >> >> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>> >> >> wrote:
>> >> >>
>> >> >> >On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>> >> >> >
>> >> >> >> On 12/1/2013 6:32 PM, sf wrote:
>> >> >> >>
>> >> >> >>> I've never seen beef sold shaved and raw.
>> >> >> >>
>> >> >> >> Probably a regional thing. A couple of the supermarkets here have it
>> >> >> >> all the time and any butcher could do it for you.
>> >> >> >
>> >> >> >Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>> >> >> >meat it is, though. Which means it's top round or something equally
>> >> >> >hideous.
>> >> >> >
>> >> >> >-sw
>> >> >> Packages of carne asada meat here are strips of something that looks
>> >> >> like maybe tenderized flank steak or strips of skirt steak.
>> >> >
>> >> >*Packages* of carne asada meat???? What the h*ll is that? I've seen
>> >> >fajita mix in the butcher case, never carne asada. That's lazy taken
>> >> >to the nth degree and not real carne asada, it's fajita meat! I buy a
>> >> >whole skirt steak, grill it and cut it up for carne asada.
>> >>
>> >> We weren't discussing what I do or what you do, but what I have seen
>> >> labeled in the meat case. But, if you buy a whole skirt steak to
>> >> grill and cut up to make carne asada, what's different about buying a
>> >> top sirloin piece, grilling and cutting it up to make a steak
>> >> sandwich?
>> >
>> >They are talking about presliced paper thin meat.
>>
>> Yes? I can do it that way as well. The meat is slightly frozen when
>> you slice it, I need to take care that I don't slice so thinly that
>> the meat falls apart. But you can get reasonably close cutting the
>> meat after cooked. It's just knife work before or after cooking. I
>> haven't seen the paper-thin meat here because I have never looked for
>> it. It's always been my mind set to do it myself.
>
>So, you end up with a roast you have to freeze or cook after you shave
>off the meat for your Philly sandwich. I don't want that.

No, I buy a top sirloin steak. Between myself and my husband, our
sandwiches use the whole steak. I buy a generous individual serving
size steak and that's enough. Remember, I also have onions, peppers
and mushrooms with the steak as well as a slice of provolone. Slice
the meat thinly. Saute the onion slices, green or red pepper slices
and sliced mushrooms. Remove from pan, turn up heat and quickly sear
the steak pieces to your desired doneness. If you're quick, you won't
need to toss the veggies back in to re-heat. The sandwich I am
re-creating was called a Grinder here. I see by looking at the 'Net
that a Grinder most often refers to a sub sandwich.
Janet US

On 12/2/2013 5:01 PM, Janet Bostwick wrote:
> On Mon, 02 Dec 2013 15:03:15 -0800, sf > wrote:
>
>> On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>>>
>>>> On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
>>>> > wrote:
>>>>
>>>>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>>>>
>>>>>> On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>>>>>> > wrote:
>>>>>>
>>>>>>> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>>>>>>>>
>>>>>>>>> On 12/1/2013 6:32 PM, sf wrote:
>>>>>>>>>
>>>>>>>>>> I've never seen beef sold shaved and raw.
>>>>>>>>>
>>>>>>>>> Probably a regional thing. A couple of the supermarkets here have it
>>>>>>>>> all the time and any butcher could do it for you.
>>>>>>>>
>>>>>>>> Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>>>>>>>> meat it is, though. Which means it's top round or something equally
>>>>>>>> hideous.
>>>>>>>>
>>>>>>>> -sw
>>>>>>> Packages of carne asada meat here are strips of something that looks
>>>>>>> like maybe tenderized flank steak or strips of skirt steak.
>>>>>>
>>>>>> *Packages* of carne asada meat???? What the h*ll is that? I've seen
>>>>>> fajita mix in the butcher case, never carne asada. That's lazy taken
>>>>>> to the nth degree and not real carne asada, it's fajita meat! I buy a
>>>>>> whole skirt steak, grill it and cut it up for carne asada.
>>>>>
>>>>> We weren't discussing what I do or what you do, but what I have seen
>>>>> labeled in the meat case. But, if you buy a whole skirt steak to
>>>>> grill and cut up to make carne asada, what's different about buying a
>>>>> top sirloin piece, grilling and cutting it up to make a steak
>>>>> sandwich?
>>>>
>>>> They are talking about presliced paper thin meat.
>>>
>>> Yes? I can do it that way as well. The meat is slightly frozen when
>>> you slice it, I need to take care that I don't slice so thinly that
>>> the meat falls apart. But you can get reasonably close cutting the
>>> meat after cooked. It's just knife work before or after cooking. I
>>> haven't seen the paper-thin meat here because I have never looked for
>>> it. It's always been my mind set to do it myself.
>>
>> So, you end up with a roast you have to freeze or cook after you shave
>> off the meat for your Philly sandwich. I don't want that.
>
> No, I buy a top sirloin steak. Between myself and my husband, our
> sandwiches use the whole steak. I buy a generous individual serving
> size steak and that's enough. Remember, I also have onions, peppers
> and mushrooms with the steak as well as a slice of provolone. Slice
> the meat thinly. Saute the onion slices, green or red pepper slices
> and sliced mushrooms. Remove from pan, turn up heat and quickly sear
> the steak pieces to your desired doneness. If you're quick, you won't
> need to toss the veggies back in to re-heat. The sandwich I am
> re-creating was called a Grinder here. I see by looking at the 'Net
> that a Grinder most often refers to a sub sandwich.
> Janet US
>
https://www.youtube.com/watch?v=GE4Sno-LgH0

Cheese Steak: Recipe: How To Make Philly Cheesesteaks: Diane

On 12/2/2013 4:03 PM, sf wrote:
> On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
> > wrote:
>
>> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>>
>>> On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
>>> > wrote:
>>>
>>>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>>>
>>>>> On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>>>>> > wrote:
>>>>>
>>>>>> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>>>>>> wrote:
>>>>>>
>>>>>>> On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>>>>>>>
>>>>>>>> On 12/1/2013 6:32 PM, sf wrote:
>>>>>>>>
>>>>>>>>> I've never seen beef sold shaved and raw.
>>>>>>>>
>>>>>>>> Probably a regional thing. A couple of the supermarkets here have it
>>>>>>>> all the time and any butcher could do it for you.
>>>>>>>
>>>>>>> Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>>>>>>> meat it is, though. Which means it's top round or something equally
>>>>>>> hideous.
>>>>>>>
>>>>>>> -sw
>>>>>> Packages of carne asada meat here are strips of something that looks
>>>>>> like maybe tenderized flank steak or strips of skirt steak.
>>>>>
>>>>> *Packages* of carne asada meat???? What the h*ll is that? I've seen
>>>>> fajita mix in the butcher case, never carne asada. That's lazy taken
>>>>> to the nth degree and not real carne asada, it's fajita meat! I buy a
>>>>> whole skirt steak, grill it and cut it up for carne asada.
>>>>
>>>> We weren't discussing what I do or what you do, but what I have seen
>>>> labeled in the meat case. But, if you buy a whole skirt steak to
>>>> grill and cut up to make carne asada, what's different about buying a
>>>> top sirloin piece, grilling and cutting it up to make a steak
>>>> sandwich?
>>>
>>> They are talking about presliced paper thin meat.
>>
>> Yes? I can do it that way as well. The meat is slightly frozen when
>> you slice it, I need to take care that I don't slice so thinly that
>> the meat falls apart. But you can get reasonably close cutting the
>> meat after cooked. It's just knife work before or after cooking. I
>> haven't seen the paper-thin meat here because I have never looked for
>> it. It's always been my mind set to do it myself.
>
> So, you end up with a roast you have to freeze or cook after you shave
> off the meat for your Philly sandwich. I don't want that.
>
https://www.youtube.com/watch?v=IVKcMApxvMw

How to make Philly Cheesesteaks
averageiowaguy

On 12/2/2013 3:13 PM, dsi1 wrote:
> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
>
https://www.youtube.com/watch?v=UpRhpbzBHGc


Philly Cheese Steak Taste Test-Jim's, Pat's, Tony Luke's or Genos?

On 12/2/2013 12:24 PM, sf wrote:
> On Mon, 2 Dec 2013 14:13:42 -0800 (PST), dsi1 >
> wrote:
>
>> On Sunday, December 1, 2013 1:40:39 PM UTC-10, sf wrote:
>>> On Sun, 01 Dec 2013 12:14:35 -0500, Ed Pawlowski > wrote:
>>>
>>>
>>>
>>>> I'd still rather buy shaved steak.
>>>
>>>
>>>
>>> I've never seen shaved raw meat
>>>
>>>
>>
>> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
>>
>
> Haven't seen it at mine, will inquire specifically the next time I go
> there. Thanks.
>
You should also be able to get the meat at Korean or Japanese markets
with a meat counter.

The big boy yankees on TV seem to use shaved Ribeyes. Have you tried that? I have tried every variant of that particular sandwich available..its way over rated. Try a Reuben with Extra kraut and a lot of mustard. Now that is a good sandwich.

On 12/2/13 5:13 PM, dsi1 wrote:
>
> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.

All the best Philly cheesesteak places use ribeye, but I wouldn't call
it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
after cooking.

It's pretty easy to slice that thinly after 30 minutes in the freezer.

-- Larry

On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
> wrote:

> On 12/2/2013 4:03 PM, sf wrote:
> > On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
> > > wrote:
> >
> >> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
> >>
> >>> On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
> >>> > wrote:
> >>>
> >>>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
> >>>>
> >>>>> On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
> >>>>> > wrote:
> >>>>>
> >>>>>> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
> >>>>>> wrote:
> >>>>>>
> >>>>>>> On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
> >>>>>>>
> >>>>>>>> On 12/1/2013 6:32 PM, sf wrote:
> >>>>>>>>
> >>>>>>>>> I've never seen beef sold shaved and raw.
> >>>>>>>>
> >>>>>>>> Probably a regional thing. A couple of the supermarkets here have it
> >>>>>>>> all the time and any butcher could do it for you.
> >>>>>>>
> >>>>>>> Here it's sold shaved "For Carne Asada". Doesn't say which cut of
> >>>>>>> meat it is, though. Which means it's top round or something equally
> >>>>>>> hideous.
> >>>>>>>
> >>>>>>> -sw
> >>>>>> Packages of carne asada meat here are strips of something that looks
> >>>>>> like maybe tenderized flank steak or strips of skirt steak.
> >>>>>
> >>>>> *Packages* of carne asada meat???? What the h*ll is that? I've seen
> >>>>> fajita mix in the butcher case, never carne asada. That's lazy taken
> >>>>> to the nth degree and not real carne asada, it's fajita meat! I buy a
> >>>>> whole skirt steak, grill it and cut it up for carne asada.
> >>>>
> >>>> We weren't discussing what I do or what you do, but what I have seen
> >>>> labeled in the meat case. But, if you buy a whole skirt steak to
> >>>> grill and cut up to make carne asada, what's different about buying a
> >>>> top sirloin piece, grilling and cutting it up to make a steak
> >>>> sandwich?
> >>>
> >>> They are talking about presliced paper thin meat.
> >>
> >> Yes? I can do it that way as well. The meat is slightly frozen when
> >> you slice it, I need to take care that I don't slice so thinly that
> >> the meat falls apart. But you can get reasonably close cutting the
> >> meat after cooked. It's just knife work before or after cooking. I
> >> haven't seen the paper-thin meat here because I have never looked for
> >> it. It's always been my mind set to do it myself.
> >
> > So, you end up with a roast you have to freeze or cook after you shave
> > off the meat for your Philly sandwich. I don't want that.
> >
> https://www.youtube.com/watch?v=IVKcMApxvMw
>
> How to make Philly Cheesesteaks
> averageiowaguy

Heh! finding where the heck my electric slicer is located in the
bowels of the basement and dragging out... You big kidder.

As far as how thick he sliced it, I can find chuck sliced like that -
but that's what I use for slow cooker beef stroganoff because it's so
tough.

As far as the rest is concerned... hot damn, he's long winded. I fast
forwarded to 5:40 and finally got to the "meat" of his video and
thought that part made it worth watching. Not understanding why
everyone starts off with a "whole" steak if they're going to shred it
in the end. Looks too fussy (the kind of manly stuff they pat
themselves on the back for doing). Why not just cut it up before
putting it onto the flat top/into the pan?

--
Food is an important part of a balanced diet.

On 12/2/2013 7:33 PM, Pearl F. Buck wrote:

>
> https://www.youtube.com/watch?v=UpRhpbzBHGc
>
>
> Philly Cheese Steak Taste Test-Jim's, Pat's, Tony Luke's or Genos?

Never had Luke's, but the other two are tourist traps with a poor product.

On Mon, 02 Dec 2013 15:08:23 -1000, dsi1
> wrote:

> You should also be able to get the meat at Korean or Japanese markets
> with a meat counter.

I have a Korean owned (but multi-cultural) market a couple of miles
from me and I've seen thinly sliced beef and lamb there, but it's not
a place where I shop on anything near what anyone could consider a
regular basis. I don't remember either type of meat being labeled as
being from a particular cut.

I discovered last month that the "thin" chuck steaks they sell at my
grocery store are really multiple layers of extremely thinly cut
meat... but chuck is too tough to be cooked quickly like a cheese
steak, so I used it for stroganoff. I will go back to the "Korean"
market and see if they indicate what part of the steer the beef comes
from... which it should - considering the "new" labeling requirements.
If it's anything near what I think is tender, I'll buy it and try
making a Philly cheese steak sandwich from raw. My husband will
thank me and I'm sure I will love it too.

--
Food is an important part of a balanced diet.

In article >, Janet Bostwick
> wrote:

> On Sun, 01 Dec 2013 00:12:16 -0500, wrote:
>
> >If I want to make steak sandwiches, like cheese steaks, but don't want to use
> >one of those pre-formed meats like Steakums, what kind of meat should I buy?
> >Thanks.
> thin cut top sirloin
> Janet US

I'll second that. 1/4 to 3/8 inch cut across the grain. Fry it quickly
in minimal oil, and slap it hot on a bread and accoutrements of your
choice.

leo

On 12/2/2013 8:16 PM, Ed Pawlowski wrote:
> On 12/2/2013 7:33 PM, Pearl F. Buck wrote:
>
>>
>> https://www.youtube.com/watch?v=UpRhpbzBHGc
>>
>>
>> Philly Cheese Steak Taste Test-Jim's, Pat's, Tony Luke's or Genos?
>
> Never had Luke's, but the other two are tourist traps with a poor product.

Which 2?

On 12/2/2013 8:15 PM, sf wrote:
> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/2/2013 4:03 PM, sf wrote:
>>> On Mon, 02 Dec 2013 15:55:52 -0700, Janet Bostwick
>>> > wrote:
>>>
>>>> On Mon, 02 Dec 2013 14:08:07 -0800, sf > wrote:
>>>>
>>>>> On Mon, 02 Dec 2013 14:14:43 -0700, Janet Bostwick
>>>>> > wrote:
>>>>>
>>>>>> On Mon, 02 Dec 2013 11:03:56 -0800, sf > wrote:
>>>>>>
>>>>>>> On Mon, 02 Dec 2013 10:21:00 -0700, Janet Bostwick
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On Mon, 2 Dec 2013 10:31:56 -0600, Sqwertz >
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> On Sun, 01 Dec 2013 18:43:38 -0500, Ed Pawlowski wrote:
>>>>>>>>>
>>>>>>>>>> On 12/1/2013 6:32 PM, sf wrote:
>>>>>>>>>>
>>>>>>>>>>> I've never seen beef sold shaved and raw.
>>>>>>>>>>
>>>>>>>>>> Probably a regional thing. A couple of the supermarkets here have it
>>>>>>>>>> all the time and any butcher could do it for you.
>>>>>>>>>
>>>>>>>>> Here it's sold shaved "For Carne Asada". Doesn't say which cut of
>>>>>>>>> meat it is, though. Which means it's top round or something equally
>>>>>>>>> hideous.
>>>>>>>>>
>>>>>>>>> -sw
>>>>>>>> Packages of carne asada meat here are strips of something that looks
>>>>>>>> like maybe tenderized flank steak or strips of skirt steak.
>>>>>>>
>>>>>>> *Packages* of carne asada meat???? What the h*ll is that? I've seen
>>>>>>> fajita mix in the butcher case, never carne asada. That's lazy taken
>>>>>>> to the nth degree and not real carne asada, it's fajita meat! I buy a
>>>>>>> whole skirt steak, grill it and cut it up for carne asada.
>>>>>>
>>>>>> We weren't discussing what I do or what you do, but what I have seen
>>>>>> labeled in the meat case. But, if you buy a whole skirt steak to
>>>>>> grill and cut up to make carne asada, what's different about buying a
>>>>>> top sirloin piece, grilling and cutting it up to make a steak
>>>>>> sandwich?
>>>>>
>>>>> They are talking about presliced paper thin meat.
>>>>
>>>> Yes? I can do it that way as well. The meat is slightly frozen when
>>>> you slice it, I need to take care that I don't slice so thinly that
>>>> the meat falls apart. But you can get reasonably close cutting the
>>>> meat after cooked. It's just knife work before or after cooking. I
>>>> haven't seen the paper-thin meat here because I have never looked for
>>>> it. It's always been my mind set to do it myself.
>>>
>>> So, you end up with a roast you have to freeze or cook after you shave
>>> off the meat for your Philly sandwich. I don't want that.
>>>
>> https://www.youtube.com/watch?v=IVKcMApxvMw
>>
>> How to make Philly Cheesesteaks
>> averageiowaguy
>
> Heh! finding where the heck my electric slicer is located in the
> bowels of the basement and dragging out... You big kidder.
>
> As far as how thick he sliced it, I can find chuck sliced like that -
> but that's what I use for slow cooker beef stroganoff because it's so
> tough.
>
> As far as the rest is concerned... hot damn, he's long winded. I fast
> forwarded to 5:40 and finally got to the "meat" of his video and
> thought that part made it worth watching. Not understanding why
> everyone starts off with a "whole" steak if they're going to shred it
> in the end. Looks too fussy (the kind of manly stuff they pat
> themselves on the back for doing). Why not just cut it up before
> putting it onto the flat top/into the pan?
>

Great question!

Is that what a hibachi chef might do?

Could Japan make a better Philly?

On 12/2/2013 5:36 PM, sf wrote:
> On Mon, 02 Dec 2013 15:08:23 -1000, dsi1
> > wrote:
>
>> You should also be able to get the meat at Korean or Japanese markets
>> with a meat counter.
>
> I have a Korean owned (but multi-cultural) market a couple of miles
> from me and I've seen thinly sliced beef and lamb there, but it's not
> a place where I shop on anything near what anyone could consider a
> regular basis. I don't remember either type of meat being labeled as
> being from a particular cut.

The ones I've seen in Korean markets have been rib eye. They must use it
for bulgogi. You could also use it for sukiyaki or yakiniku or shabu
shabu dishes.

>
> I discovered last month that the "thin" chuck steaks they sell at my
> grocery store are really multiple layers of extremely thinly cut
> meat... but chuck is too tough to be cooked quickly like a cheese
> steak, so I used it for stroganoff. I will go back to the "Korean"
> market and see if they indicate what part of the steer the beef comes
> from... which it should - considering the "new" labeling requirements.
> If it's anything near what I think is tender, I'll buy it and try
> making a Philly cheese steak sandwich from raw. My husband will
> thank me and I'm sure I will love it too.
>

Thinly sliced rib eye used to be popular in Hawaii for making teriyaki
beef for grilling on a hibachi. Cutting the meat when it was semi-frozen
was the way I learned it as a kid. Rib eye from New Zealand must have
been a cheap cut because that's what my mother used to buy. That stuff
was kinda funky because it had yellow fat. These days it don't seem too
cheap to me.

On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
> wrote:

> On 12/2/2013 8:15 PM, sf wrote:
> > On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
> > > wrote:
> >
> > Why not just cut it up before
> > putting it onto the flat top/into the pan?
> >
>
> Great question!
>
> Is that what a hibachi chef might do?
>
> Could Japan make a better Philly?

IMO, a teppan cook would cut it with a knife when it's ON the grill
(they don't own the cutlery they use)... but neither you nor I would
do that to a decent knife.

--
Food is an important part of a balanced diet.

On Mon, 02 Dec 2013 21:06:00 -0800, Leonard Blaisdell
> wrote:

>In article >, Janet Bostwick
> wrote:
>
>> On Sun, 01 Dec 2013 00:12:16 -0500, wrote:
>>
>> >If I want to make steak sandwiches, like cheese steaks, but don't want to use
>> >one of those pre-formed meats like Steakums, what kind of meat should I buy?
>> >Thanks.
>> thin cut top sirloin
>> Janet US
>
>I'll second that. 1/4 to 3/8 inch cut across the grain. Fry it quickly
>in minimal oil, and slap it hot on a bread and accoutrements of your
>choice.
>
>leo

Yep, it makes a good steak sandwich, but it is not a cheesesteak.
Just as hamburgers are not meatloaf.

On 12/2/2013 4:06 PM, Janet Bostwick wrote:

> I think you are over thinking the amount of work. How is it any more
> work than a fajita, taco or burrito? In fact, a fajita is just
> another form of a steak sandwich.
> Janet US

Speaking of a good steak, I bought a New York strip the other day, it
was about an inch thick. I heated up the pan so hot that the steak
sizzled immediately, then I flipped it when it released itself from the
pan (about 2 minutes) then another 2 on the other side and finished it
in the oven for about 7 minutes. It smoked so much that it almost set
off my smoke detector but it turned out PERFECT. Perfectly seared and
rare in the middle from edge to edge.

--
CAPSLOCK–Preventing Login Since 1980.

On Tue, 03 Dec 2013 06:02:37 -0500, Ed Pawlowski > wrote:

>On Mon, 02 Dec 2013 21:06:00 -0800, Leonard Blaisdell
> wrote:
>
>>In article >, Janet Bostwick
> wrote:
>>
>>> On Sun, 01 Dec 2013 00:12:16 -0500, wrote:
>>>
>>> >If I want to make steak sandwiches, like cheese steaks, but don't want to use
>>> >one of those pre-formed meats like Steakums, what kind of meat should I buy?
>>> >Thanks.
>>> thin cut top sirloin
>>> Janet US
>>
>>I'll second that. 1/4 to 3/8 inch cut across the grain. Fry it quickly
>>in minimal oil, and slap it hot on a bread and accoutrements of your
>>choice.
>>
>>leo
>
>Yep, it makes a good steak sandwich, but it is not a cheesesteak.
>Just as hamburgers are not meatloaf.

Good to know. I don't think I've ever eaten in PA; I know I have
never had a genuine Philly Cheese steak sandwich. I may try rib eye
sometime.
Janet US

On 12/3/2013 1:02 AM, sf wrote:
> On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/2/2013 8:15 PM, sf wrote:
>>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
>>> > wrote:
>>>
>>> Why not just cut it up before
>>> putting it onto the flat top/into the pan?
>>>
>>
>> Great question!
>>
>> Is that what a hibachi chef might do?
>>
>> Could Japan make a better Philly?
>
> IMO, a teppan cook would cut it with a knife when it's ON the grill
> (they don't own the cutlery they use)... but neither you nor I would
> do that to a decent knife.
>
But would it be better that way?

Is the knife preferable to the spatula for dicing cooking meat?

I wonder if any flavor change would be notable.

On Mon, 02 Dec 2013 15:08:23 -1000, dsi1
> wrote:

>On 12/2/2013 12:24 PM, sf wrote:
>> On Mon, 2 Dec 2013 14:13:42 -0800 (PST), dsi1 >
>> wrote:
>>
>>> On Sunday, December 1, 2013 1:40:39 PM UTC-10, sf wrote:
>>>> On Sun, 01 Dec 2013 12:14:35 -0500, Ed Pawlowski > wrote:
>>>>
>>>>> I'd still rather buy shaved steak.
>>>>
>>>> I've never seen shaved raw meat
>>>
>>> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
>>
>> Haven't seen it at mine, will inquire specifically the next time I go
>> there. Thanks.
>>
>You should also be able to get the meat at Korean or Japanese markets
>with a meat counter.

Very easy to do yourself... if you know how... I slice meat paper thin
all the time, and do NOT freeze it, besides rupturing the cells making
the meat cook up dry ice crystals make slicing meat very dangerous...
press the meat to a cutting board with your palm and with a sharp
knife slice parallel to the board, for the last couple slices press
with the next hunk of meat. With practice one should be able to slice
to the bitter end. I slice skinless boneless chicken breasts and
those "boneless" pork chops into 1/8" cutlets all the time. There is
NEVER a reason to pound meat thin, that just ruins it.

Hint: for knife work in the kitchen it's very important that
countertops are the correct height, you can get by if you're tall but
for yoose shorties have a sturdy wooden platform made to stand on...
just because some of yoose gals are short changed doesn't mean you
wouldn't enjoy a couple more inches.

pltrgyst wrote:
>dsi1 wrote:
>>
>> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
>
>All the best Philly cheesesteak places use ribeye, but I wouldn't call
>it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
>after cooking.
>
>It's pretty easy to slice that thinly after 30 minutes in the freezer.

Great way to slice yourself, and even partial freezing ruins tender
meat. Learn how to use cutlery and you won't have any use for
fercocktah foodtv BS.

On 12/3/2013 12:00 PM, Brooklyn1 wrote:
> pltrgyst wrote:
>> dsi1 wrote:
>>>
>>> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
>>
>> All the best Philly cheesesteak places use ribeye, but I wouldn't call
>> it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
>> after cooking.
>>
>> It's pretty easy to slice that thinly after 30 minutes in the freezer.
>
> Great way to slice yourself, and even partial freezing ruins tender
> meat. Learn how to use cutlery and you won't have any use for
> fercocktah foodtv BS.
>
It's not foodtv BS. Before there was cable television, dish network,
whatever, my mother was partially freezing beef to thinly slice it. Not
for steak sandwiches, for marinated and grilled sateh. It's not a new
(or television created) concept.

Jill

On 2013-12-03 12:10 PM, jmcquown wrote:
> On 12/3/2013 12:00 PM, Brooklyn1 wrote:
>> pltrgyst wrote:
>>> dsi1 wrote:
>>>>
>>>> Costco sells thinly sliced ribeye. I don't know how they shave it so
>>>> thinly but they do a beautiful job.
>>>
>>> All the best Philly cheesesteak places use ribeye, but I wouldn't call
>>> it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
>>> after cooking.
>>>
>>> It's pretty easy to slice that thinly after 30 minutes in the freezer.
>>
>> Great way to slice yourself, and even partial freezing ruins tender
>> meat. Learn how to use cutlery and you won't have any use for
>> fercocktah foodtv BS.
>>
> It's not foodtv BS. Before there was cable television, dish network,
> whatever, my mother was partially freezing beef to thinly slice it. Not
> for steak sandwiches, for marinated and grilled sateh. It's not a new
> (or television created) concept.
>
I learned it from watching Graham Kerr back in the early 70s.

On 12/3/2013 6:55 AM, Brooklyn1 wrote:
>
> Very easy to do yourself... if you know how... I slice meat paper thin
> all the time, and do NOT freeze it, besides rupturing the cells making
> the meat cook up dry ice crystals make slicing meat very dangerous...
> press the meat to a cutting board with your palm and with a sharp
> knife slice parallel to the board, for the last couple slices press
> with the next hunk of meat. With practice one should be able to slice
> to the bitter end. I slice skinless boneless chicken breasts and
> those "boneless" pork chops into 1/8" cutlets all the time. There is
> NEVER a reason to pound meat thin, that just ruins it.
>
> Hint: for knife work in the kitchen it's very important that
> countertops are the correct height, you can get by if you're tall but
> for yoose shorties have a sturdy wooden platform made to stand on...
> just because some of yoose gals are short changed doesn't mean you
> wouldn't enjoy a couple more inches.
>
I already know how to cut meat. Slicing raw meat straight through the
grain in slices thinner than 1/8" requires a different technique.
Freezing works so good that it's used in the lab to slice tissue samples
to several thousandths of an inch. Anybody can slice a cooked brisket
directly through the grain. Raw meat is a different story. Don't take my
word for it - try it.

On Tue, 03 Dec 2013 09:28:03 -0700, "Pearl F. Buck"
> wrote:

> On 12/3/2013 1:02 AM, sf wrote:
> > On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
> > > wrote:
> >
> >> On 12/2/2013 8:15 PM, sf wrote:
> >>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
> >>> > wrote:
> >>>
> >>> Why not just cut it up before
> >>> putting it onto the flat top/into the pan?
> >>>
> >>
> >> Great question!
> >>
> >> Is that what a hibachi chef might do?
> >>
> >> Could Japan make a better Philly?
> >
> > IMO, a teppan cook would cut it with a knife when it's ON the grill
> > (they don't own the cutlery they use)... but neither you nor I would
> > do that to a decent knife.
> >
> But would it be better that way?
>
> Is the knife preferable to the spatula for dicing cooking meat?
>
> I wonder if any flavor change would be notable.

My question was about cutting it before it goes on the flat top.

--
Food is an important part of a balanced diet.

On Mon, 02 Dec 2013 22:00:49 -1000, dsi1
> wrote:

> On 12/2/2013 5:36 PM, sf wrote:
> > On Mon, 02 Dec 2013 15:08:23 -1000, dsi1
> > > wrote:
> >
> >> You should also be able to get the meat at Korean or Japanese markets
> >> with a meat counter.
> >
> > I have a Korean owned (but multi-cultural) market a couple of miles
> > from me and I've seen thinly sliced beef and lamb there, but it's not
> > a place where I shop on anything near what anyone could consider a
> > regular basis. I don't remember either type of meat being labeled as
> > being from a particular cut.
>
> The ones I've seen in Korean markets have been rib eye. They must use it
> for bulgogi. You could also use it for sukiyaki or yakiniku or shabu
> shabu dishes.
>
> >
> > I discovered last month that the "thin" chuck steaks they sell at my
> > grocery store are really multiple layers of extremely thinly cut
> > meat... but chuck is too tough to be cooked quickly like a cheese
> > steak, so I used it for stroganoff. I will go back to the "Korean"
> > market and see if they indicate what part of the steer the beef comes
> > from... which it should - considering the "new" labeling requirements.
> > If it's anything near what I think is tender, I'll buy it and try
> > making a Philly cheese steak sandwich from raw. My husband will
> > thank me and I'm sure I will love it too.
> >
>
> Thinly sliced rib eye used to be popular in Hawaii for making teriyaki
> beef for grilling on a hibachi. Cutting the meat when it was semi-frozen
> was the way I learned it as a kid. Rib eye from New Zealand must have
> been a cheap cut because that's what my mother used to buy. That stuff
> was kinda funky because it had yellow fat. These days it don't seem too
> cheap to me.

Okay, I'll shop there in the hopes that it's rib eye then. Thanks.

--
Food is an important part of a balanced diet.

On Tue, 03 Dec 2013 12:10:49 -0500, jmcquown >
wrote:

> On 12/3/2013 12:00 PM, Brooklyn1 wrote:
> > pltrgyst wrote:
> >> dsi1 wrote:
> >>>
> >>> Costco sells thinly sliced ribeye. I don't know how they shave it so thinly but they do a beautiful job.
> >>
> >> All the best Philly cheesesteak places use ribeye, but I wouldn't call
> >> it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
> >> after cooking.
> >>
> >> It's pretty easy to slice that thinly after 30 minutes in the freezer.
> >
> > Great way to slice yourself, and even partial freezing ruins tender
> > meat. Learn how to use cutlery and you won't have any use for
> > fercocktah foodtv BS.
> >
> It's not foodtv BS. Before there was cable television, dish network,
> whatever, my mother was partially freezing beef to thinly slice it. Not
> for steak sandwiches, for marinated and grilled sateh. It's not a new
> (or television created) concept.
>
I agree with that, Jill. I remember seeing it in cookbooks and even
tried it a couple of times. A sharp knife will work just fine for
smaller cuts like slicing steak, but I imagine a roast would need to
be at least halfway frozen to get decently thin cuts from the raw
meat. There's no way I could maintain the same thickness all the way
down, so I'd have to use an electric slicer... but I'd rather pay a
little more and buy it already sliced.

--
Food is an important part of a balanced diet.

On Tue, 03 Dec 2013 12:19:59 -0500, Dave Smith
> wrote:

> On 2013-12-03 12:10 PM, jmcquown wrote:
> > On 12/3/2013 12:00 PM, Brooklyn1 wrote:
> >> pltrgyst wrote:
> >>> dsi1 wrote:
> >>>>
> >>>> Costco sells thinly sliced ribeye. I don't know how they shave it so
> >>>> thinly but they do a beautiful job.
> >>>
> >>> All the best Philly cheesesteak places use ribeye, but I wouldn't call
> >>> it "shaved". It usually starts out almost 1/8 inch thick; 1/16 inch
> >>> after cooking.
> >>>
> >>> It's pretty easy to slice that thinly after 30 minutes in the freezer.
> >>
> >> Great way to slice yourself, and even partial freezing ruins tender
> >> meat. Learn how to use cutlery and you won't have any use for
> >> fercocktah foodtv BS.
> >>
> > It's not foodtv BS. Before there was cable television, dish network,
> > whatever, my mother was partially freezing beef to thinly slice it. Not
> > for steak sandwiches, for marinated and grilled sateh. It's not a new
> > (or television created) concept.
> >
> I learned it from watching Graham Kerr back in the early 70s.

I loved the Galloping Gourmet and still use his method for cooking
rice when I don't have a rice cooker on hand.

--
Food is an important part of a balanced diet.

On 12/3/2013 12:36 PM, sf wrote:
> On Tue, 03 Dec 2013 09:28:03 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/3/2013 1:02 AM, sf wrote:
>>> On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
>>> > wrote:
>>>
>>>> On 12/2/2013 8:15 PM, sf wrote:
>>>>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
>>>>> > wrote:
>>>>>
>>>>> Why not just cut it up before
>>>>> putting it onto the flat top/into the pan?
>>>>>
>>>>
>>>> Great question!
>>>>
>>>> Is that what a hibachi chef might do?
>>>>
>>>> Could Japan make a better Philly?
>>>
>>> IMO, a teppan cook would cut it with a knife when it's ON the grill
>>> (they don't own the cutlery they use)... but neither you nor I would
>>> do that to a decent knife.
>>>
>> But would it be better that way?
>>
>> Is the knife preferable to the spatula for dicing cooking meat?
>>
>> I wonder if any flavor change would be notable.
>
> My question was about cutting it before it goes on the flat top.
>
Fair enough, I think you don't get as clean a chop as when it's par-cooked.

On Tue, 03 Dec 2013 15:24:52 -0700, "Pearl F. Buck"
> wrote:

> On 12/3/2013 12:35 PM, sf wrote:
> > On Tue, 03 Dec 2013 09:26:38 -0700, "Pearl F. Buck"
> > > wrote:
> >
> >> On 12/3/2013 12:58 AM, sf wrote:
> >>>
> >>> All good AFAIC, but not even close to what I think of as a Philly
> >>> cheese steak. I liked the aioli idea... and the looks of those
> >>> parsnip fries.
> >>>
> >> Heresy!
> >
> > I thought it was weird that he called it "Philly"... otherwise it was
> > a good looking sandwich.
> >
> Lol, they'd run ya in Philly for suggesting parsnip fries!

I know, I know... but that sandwich was as much Philly as I am - so
roasted parsnips are fine by me (at least until I eat them for the
first time). I think they were visually appealing in that image and
I know how much I like them in a winter soup or a melange of roasted
winter vegetables... so I might even like them all by themselves.

--
Food is an important part of a balanced diet.

On Tue, 03 Dec 2013 15:25:34 -0700, "Pearl F. Buck"
> wrote:

> On 12/3/2013 12:36 PM, sf wrote:
> > On Tue, 03 Dec 2013 09:28:03 -0700, "Pearl F. Buck"
> > > wrote:
> >
> >> On 12/3/2013 1:02 AM, sf wrote:
> >>> On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
> >>> > wrote:
> >>>
> >>>> On 12/2/2013 8:15 PM, sf wrote:
> >>>>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
> >>>>> > wrote:
> >>>>>
> >>>>> Why not just cut it up before
> >>>>> putting it onto the flat top/into the pan?
> >>>>>
> >>>>
> >>>> Great question!
> >>>>
> >>>> Is that what a hibachi chef might do?
> >>>>
> >>>> Could Japan make a better Philly?
> >>>
> >>> IMO, a teppan cook would cut it with a knife when it's ON the grill
> >>> (they don't own the cutlery they use)... but neither you nor I would
> >>> do that to a decent knife.
> >>>
> >> But would it be better that way?
> >>
> >> Is the knife preferable to the spatula for dicing cooking meat?
> >>
> >> I wonder if any flavor change would be notable.
> >
> > My question was about cutting it before it goes on the flat top.
> >
> Fair enough, I think you don't get as clean a chop as when it's par-cooked.

Really? I would have said the end result was exactly the opposite!

--
Food is an important part of a balanced diet.

On 12/3/2013 10:21 PM, Sqwertz wrote:
> On Tue, 03 Dec 2013 20:34:43 -0800, sf wrote:
>
>> On Tue, 03 Dec 2013 15:25:34 -0700, "Pearl F. Buck"
>> > wrote:
>>
>>> On 12/3/2013 12:36 PM, sf wrote:
>>>> On Tue, 03 Dec 2013 09:28:03 -0700, "Pearl F. Buck"
>>>> > wrote:
>>>>
>>>>> On 12/3/2013 1:02 AM, sf wrote:
>>>>>> On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
>>>>>> > wrote:
>>>>>>
>>>>>>> On 12/2/2013 8:15 PM, sf wrote:
>>>>>>>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>> Why not just cut it up before
>>>>>>>> putting it onto the flat top/into the pan?
>>>>>>>>
>>>>>>>
>>>>>>> Great question!
>>>>>>>
>>>>>>> Is that what a hibachi chef might do?
>>>>>>>
>>>>>>> Could Japan make a better Philly?
>>>>>>
>>>>>> IMO, a teppan cook would cut it with a knife when it's ON the grill
>>>>>> (they don't own the cutlery they use)... but neither you nor I would
>>>>>> do that to a decent knife.
>>>>>>
>>>>> But would it be better that way?
>>>>>
>>>>> Is the knife preferable to the spatula for dicing cooking meat?
>>>>>
>>>>> I wonder if any flavor change would be notable.
>>>>
>>>> My question was about cutting it before it goes on the flat top.
>>>>
>>> Fair enough, I think you don't get as clean a chop as when it's par-cooked.
>>
>> Really? I would have said the end result was exactly the opposite!
>
> Aww, isn't this sweet. These two phychos are falling in love all over
> again.
>
> You know what they say - love is blind.
>
> -sw
>
Your unmitigated jealousy surely is not...

On 12/3/2013 9:34 PM, sf wrote:
> On Tue, 03 Dec 2013 15:25:34 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/3/2013 12:36 PM, sf wrote:
>>> On Tue, 03 Dec 2013 09:28:03 -0700, "Pearl F. Buck"
>>> > wrote:
>>>
>>>> On 12/3/2013 1:02 AM, sf wrote:
>>>>> On Mon, 02 Dec 2013 22:34:30 -0700, "Pearl F. Buck"
>>>>> > wrote:
>>>>>
>>>>>> On 12/2/2013 8:15 PM, sf wrote:
>>>>>>> On Mon, 02 Dec 2013 17:29:37 -0700, "Pearl F. Buck"
>>>>>>> > wrote:
>>>>>>>
>>>>>>> Why not just cut it up before
>>>>>>> putting it onto the flat top/into the pan?
>>>>>>>
>>>>>>
>>>>>> Great question!
>>>>>>
>>>>>> Is that what a hibachi chef might do?
>>>>>>
>>>>>> Could Japan make a better Philly?
>>>>>
>>>>> IMO, a teppan cook would cut it with a knife when it's ON the grill
>>>>> (they don't own the cutlery they use)... but neither you nor I would
>>>>> do that to a decent knife.
>>>>>
>>>> But would it be better that way?
>>>>
>>>> Is the knife preferable to the spatula for dicing cooking meat?
>>>>
>>>> I wonder if any flavor change would be notable.
>>>
>>> My question was about cutting it before it goes on the flat top.
>>>
>> Fair enough, I think you don't get as clean a chop as when it's par-cooked.
>
> Really? I would have said the end result was exactly the opposite!
>
No, I think the way it breaks the meat down makes a chop easier on the
griddle.

When raw stuff tends to mush up a bit.

On 12/3/2013 9:33 PM, sf wrote:
> On Tue, 03 Dec 2013 15:24:52 -0700, "Pearl F. Buck"
> > wrote:
>
>> On 12/3/2013 12:35 PM, sf wrote:
>>> On Tue, 03 Dec 2013 09:26:38 -0700, "Pearl F. Buck"
>>> > wrote:
>>>
>>>> On 12/3/2013 12:58 AM, sf wrote:
>>>>>
>>>>> All good AFAIC, but not even close to what I think of as a Philly
>>>>> cheese steak. I liked the aioli idea... and the looks of those
>>>>> parsnip fries.
>>>>>
>>>> Heresy!
>>>
>>> I thought it was weird that he called it "Philly"... otherwise it was
>>> a good looking sandwich.
>>>
>> Lol, they'd run ya in Philly for suggesting parsnip fries!
>
> I know, I know... but that sandwich was as much Philly as I am - so
> roasted parsnips are fine by me (at least until I eat them for the
> first time). I think they were visually appealing in that image and
> I know how much I like them in a winter soup or a melange of roasted
> winter vegetables... so I might even like them all by themselves.
>
I like their carrot-like flavor, and I suppose if sweet potatoes make
acceptable fries, well, just maybe...