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.

On 12/1/2013 12:12 AM, 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.
>
Deli shaved roast beef.

Jill

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.


Any thin sliced beef is generally good, but the best places use rib
eye. Some of the delis in Philly would keep a hunk of it near
freezing so they could easily slice it very thin. Other places use a
round roast

rfdjr1 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?

Pork loin cutlets, floured and gently sauted, with blue cheese sour
cream dip on a toasted kaiser roll.

Pico Rico wrote:
>
> "Gary" wrote :
> > I have no problem with the Steakums but lately I've been making my own
> > steak sandwiches using ribeye steak. You just slice it very thin while
> > it's semi-frozen. Put on buttered, toasted white bread along with
> > onions and mushrooms and sometimes a slice of american cheese product.
> > I normally use one slice of cheese product for 2 steak sandwiches.
> >
> > G.
>
> sounds good, but I have no idea what Steakums is (and it sounds like I don't
> want to know). Ribeye - good. Sliced thin - good. Shaved thin - yuk!

Steakums seem to be some kind of steak that is mushed, lots of fat
added, then pressed into flat layers to cook. You need to put them in
the frying pan right from frozen or they will fall apart if you let
them thaw.

Real ribeye is a better alternative.

G.

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.

Thinly sliced (rare) deli meat works for me.

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

On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>
>Thinly sliced (rare) deli meat works for me.

Be sure to get a real cheesesteak if you ever visit Philly and you'll
never be happy with processed meat in one again.

"Ed Pawlowski" > wrote in message
...
> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>
>>Thinly sliced (rare) deli meat works for me.
>
> Be sure to get a real cheesesteak if you ever visit Philly and you'll
> never be happy with processed meat in one again.

What exactly is it and how does it differ?

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

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

"Ed Pawlowski" > wrote in message
...
> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>
>>Thinly sliced (rare) deli meat works for me.
>
> Be sure to get a real cheesesteak if you ever visit Philly and you'll
> never be happy with processed meat in one again.

I had a real cheesesteak in Philly, and what a disappointment. Give me a
real steak sandwich.

On 12/1/2013 10:19 AM, Ed Pawlowski wrote:
> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>
>> Thinly sliced (rare) deli meat works for me.
>
> Be sure to get a real cheesesteak if you ever visit Philly and you'll
> never be happy with processed meat in one again.
>
So, what meat do they use? (Never been to Philadelphia and not likely to.)

Jill

On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
> wrote:

>
>
>"Ed Pawlowski" > wrote in message
.. .
>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>
>>>Thinly sliced (rare) deli meat works for me.
>>
>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>> never be happy with processed meat in one again.
>
>What exactly is it and how does it differ?

The rare roast beef that sf is using is precooked and often laden with
a cure, salt etc. Some are better than others but they are made to be
eaten cold on a sandwich.

Here is the ingredient list from one of the Oscar Meyer roast beef

Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
SODIUM NITRITE, CARAMEL COLOR.

Eckrich brand has soy added too to some version, caramel color in
others.

Columbus brand
Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
Color Added .



Thin shaved ribeye is pure raw meat that will be cooked on a griddle
or flat top.

On Sun, 1 Dec 2013 07:26:21 -0800, "Pico Rico" >
wrote:



>
>I had a real cheesesteak in Philly, and what a disappointment. Give me a
>real steak sandwich.
>

Some are a disappointment. There are thousands of variations and
shops that sell them. Like anything else, some are better than
others, some are crappy. Get some recommendations next time and I
hope you get a good one.

"Ed Pawlowski" > wrote in message
...
> On Sun, 1 Dec 2013 07:26:21 -0800, "Pico Rico" >
> wrote:
>
>
>
>>
>>I had a real cheesesteak in Philly, and what a disappointment. Give me a
>>real steak sandwich.
>>
>
> Some are a disappointment. There are thousands of variations and
> shops that sell them. Like anything else, some are better than
> others, some are crappy. Get some recommendations next time and I
> hope you get a good one.

I went to one of the two "originals", I forget their names now. They are all
the rave, but you can't prove it by me. I can't imagine any place having
higher recommendations than those two places, but I would rather have a real
steak sandwich any day.

"Pico Rico" > wrote in message
...
>
> "Ed Pawlowski" > wrote in message
> ...
>> On Sun, 1 Dec 2013 07:26:21 -0800, "Pico Rico" >
>> wrote:
>>
>>
>>
>>>
>>>I had a real cheesesteak in Philly, and what a disappointment. Give me a
>>>real steak sandwich.
>>>
>>
>> Some are a disappointment. There are thousands of variations and
>> shops that sell them. Like anything else, some are better than
>> others, some are crappy. Get some recommendations next time and I
>> hope you get a good one.
>
> I went to one of the two "originals", I forget their names now. They are
> all the rave, but you can't prove it by me. I can't imagine any place
> having higher recommendations than those two places, but I would rather
> have a real steak sandwich any day.

I just looked it up. Pat's King of Steaks - the creator of the Philly
Cheese Steak. I will pass next time.

On Sun, 01 Dec 2013 10:19:16 -0500, Ed Pawlowski > wrote:

> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
> >
> >Thinly sliced (rare) deli meat works for me.
>
> Be sure to get a real cheesesteak if you ever visit Philly and you'll
> never be happy with processed meat in one again.

By processed meat, you mean sliced deli roast beef and Steakums or
just Steakums?

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

On Sun, 01 Dec 2013 11:34:02 -0500, Ed Pawlowski > wrote:

> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
> > wrote:
>
> >
> >
> >"Ed Pawlowski" > wrote in message
> .. .
> >> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
> >>>
> >>>Thinly sliced (rare) deli meat works for me.
> >>
> >> Be sure to get a real cheesesteak if you ever visit Philly and you'll
> >> never be happy with processed meat in one again.
> >
> >What exactly is it and how does it differ?
>
> The rare roast beef that sf is using is precooked and often laden with
> a cure, salt etc. Some are better than others but they are made to be
> eaten cold on a sandwich.
>
> Here is the ingredient list from one of the Oscar Meyer roast beef
>
> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
> SODIUM NITRITE, CARAMEL COLOR.
>
> Eckrich brand has soy added too to some version, caramel color in
> others.
>
> Columbus brand
> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
> Color Added .
>
>
>
> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
> or flat top.

I was talking about deli meat from the deli counter.

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

On Sun, 01 Dec 2013 08:55:20 -0800, sf > wrote:

>On Sun, 01 Dec 2013 11:34:02 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>> > wrote:
>>
>> >
>> >
>> >"Ed Pawlowski" > wrote in message
>> .. .
>> >> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>> >>>
>> >>>Thinly sliced (rare) deli meat works for me.
>> >>
>> >> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>> >> never be happy with processed meat in one again.
>> >
>> >What exactly is it and how does it differ?
>>
>> The rare roast beef that sf is using is precooked and often laden with
>> a cure, salt etc. Some are better than others but they are made to be
>> eaten cold on a sandwich.
>>
>> Here is the ingredient list from one of the Oscar Meyer roast beef
>>
>> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
>> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
>> SODIUM NITRITE, CARAMEL COLOR.
>>
>> Eckrich brand has soy added too to some version, caramel color in
>> others.
>>
>> Columbus brand
>> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
>> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
>> Color Added .
>>
>>
>>
>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>> or flat top.
>
>I was talking about deli meat from the deli counter.

Yes, I know. That is the stuff with a long list of ingredients as
above. It is not pure beef like a piece of rib eye. Unless your deli
roasts their own beef and add nothing to it, you are getting chemicals
with the meat.

On Sun, 1 Dec 2013 08:41:40 -0800, "Pico Rico" >
wrote:



>>
>> Some are a disappointment. There are thousands of variations and
>> shops that sell them. Like anything else, some are better than
>> others, some are crappy. Get some recommendations next time and I
>> hope you get a good one.
>
>I went to one of the two "originals", I forget their names now. They are all
>the rave, but you can't prove it by me. I can't imagine any place having
>higher recommendations than those two places, but I would rather have a real
>steak sandwich any day.
>

Pat's and Geno's. Two of the best publicity hounds in the city, but
also two of the worst steaks around. I'd have told you to avoid them
at all costs. Those two have had an alleged "feud" for decades and
it just gets a lot of publicity and brings in the tourists. Sorry you
got sucked into the trap.

On Sun, 01 Dec 2013 11:29:59 -0500, jmcquown >
wrote:

>On 12/1/2013 10:19 AM, Ed Pawlowski wrote:
>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>
>>> Thinly sliced (rare) deli meat works for me.
>>
>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>> never be happy with processed meat in one again.
>>
>So, what meat do they use? (Never been to Philadelphia and not likely to.)
>
>Jill

Better places use rib eye, but top or bottom round works, as does
sirloin. Usually partly frozen to it slices thin easily.

"Ed Pawlowski" > wrote in message
...
> On Sun, 1 Dec 2013 08:41:40 -0800, "Pico Rico" >
> wrote:
>
>
>
>>>
>>> Some are a disappointment. There are thousands of variations and
>>> shops that sell them. Like anything else, some are better than
>>> others, some are crappy. Get some recommendations next time and I
>>> hope you get a good one.
>>
>>I went to one of the two "originals", I forget their names now. They are
>>all
>>the rave, but you can't prove it by me. I can't imagine any place having
>>higher recommendations than those two places, but I would rather have a
>>real
>>steak sandwich any day.
>>
>
> Pat's and Geno's. Two of the best publicity hounds in the city, but
> also two of the worst steaks around. I'd have told you to avoid them
> at all costs. Those two have had an alleged "feud" for decades and
> it just gets a lot of publicity and brings in the tourists. Sorry you
> got sucked into the trap.

I have looked at (but not bought) a number of other "cheese steaks", but
they all look the same to me - crappy beef, shaved too damn thin. If I
order a steak sandwich, I get a steak sandwich. Maybe there are some cheese
steak places that make one more like a steak sandwich, but I will not be
taking the chance. I will order steak sandwiches with grilled onion, etc.
and get what I want.

On 11/30/2013 10:12 PM, 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.
>
Ribeye steaks, use par-frozen, thin slice.

On 11/30/2013 10:31 PM, jmcquown wrote:
> On 12/1/2013 12:12 AM, 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.
>>
> Deli shaved roast beef.
>
> Jill
Bullshit!

Cheap, pre-cooked, flavor enhanced crapola.

You have NO clue.

On 11/30/2013 10:44 PM, Ed Pawlowski 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.
>
>
> Any thin sliced beef is generally good, but the best places use rib
> eye. Some of the delis in Philly would keep a hunk of it near
> freezing so they could easily slice it very thin. Other places use a
> round roast
>

Round is gobbige.

On Sun, 01 Dec 2013 08:54:20 -0800, sf > wrote:



>> >
>> >Thinly sliced (rare) deli meat works for me.
>>
>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>> never be happy with processed meat in one again.
>
>By processed meat, you mean sliced deli roast beef and Steakums or
>just Steakums?

Deli meat. It has additives and is already cooked so you are cooking
it again. The ingredient list for Steak-ums is : Beef. Not the best,
but it has no fillers, no additives. I'd still rather buy shaved
steak.

On 12/1/2013 8:23 AM, 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
>

Nope, ribeye.

On 12/1/2013 9:34 AM, Ed Pawlowski wrote:
> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>>
>>>> Thinly sliced (rare) deli meat works for me.
>>>
>>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>>> never be happy with processed meat in one again.
>>
>> What exactly is it and how does it differ?
>
> The rare roast beef that sf is using is precooked and often laden with
> a cure, salt etc. Some are better than others but they are made to be
> eaten cold on a sandwich.
>
> Here is the ingredient list from one of the Oscar Meyer roast beef
>
> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
> SODIUM NITRITE, CARAMEL COLOR.
>
> Eckrich brand has soy added too to some version, caramel color in
> others.
>
> Columbus brand
> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
> Color Added .
>
>
>
> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
> or flat top.
>

Yes.

On 12/1/2013 9:55 AM, sf wrote:
> On Sun, 01 Dec 2013 11:34:02 -0500, Ed Pawlowski > wrote:
>
>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>>>
>>>>> Thinly sliced (rare) deli meat works for me.
>>>>
>>>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>>>> never be happy with processed meat in one again.
>>>
>>> What exactly is it and how does it differ?
>>
>> The rare roast beef that sf is using is precooked and often laden with
>> a cure, salt etc. Some are better than others but they are made to be
>> eaten cold on a sandwich.
>>
>> Here is the ingredient list from one of the Oscar Meyer roast beef
>>
>> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
>> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
>> SODIUM NITRITE, CARAMEL COLOR.
>>
>> Eckrich brand has soy added too to some version, caramel color in
>> others.
>>
>> Columbus brand
>> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
>> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
>> Color Added .
>>
>>
>>
>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>> or flat top.
>
> I was talking about deli meat from the deli counter.
>
Mostly the same stuff.

On 12/1/2013 10:09 AM, Ed Pawlowski wrote:
> On Sun, 01 Dec 2013 11:29:59 -0500, jmcquown >
> wrote:
>
>> On 12/1/2013 10:19 AM, Ed Pawlowski wrote:
>>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>>
>>>> Thinly sliced (rare) deli meat works for me.
>>>
>>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>>> never be happy with processed meat in one again.
>>>
>> So, what meat do they use? (Never been to Philadelphia and not likely to.)
>>
>> Jill
>
> Better places use rib eye, but top or bottom round works, as does
> sirloin. Usually partly frozen to it slices thin easily.
>
Ribeye or the highway.

"Ed Pawlowski" > wrote in message
...
> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Ed Pawlowski" > wrote in message
. ..
>>> On Sun, 01 Dec 2013 06:32:38 -0800, sf > 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.
>>>>
>>>>Thinly sliced (rare) deli meat works for me.
>>>
>>> Be sure to get a real cheesesteak if you ever visit Philly and you'll
>>> never be happy with processed meat in one again.
>>
>>What exactly is it and how does it differ?
>
> The rare roast beef that sf is using is precooked and often laden with
> a cure, salt etc. Some are better than others but they are made to be
> eaten cold on a sandwich.
>
> Here is the ingredient list from one of the Oscar Meyer roast beef
>
> Ingredients: BEEF, WATER, CULTURED CORN SUGAR, CONTAINS LESS THAN 2%
> OF SALT, VINEGAR, SODIUM PHOSPHATES, DRIED GARLIC, SODIUM ASCORBATE,
> SODIUM NITRITE, CARAMEL COLOR.
>
> Eckrich brand has soy added too to some version, caramel color in
> others.
>
> Columbus brand
> Ingredients: Coated with Salt, Brown Sugar, Dextrose, Potassium
> Lactate, Natural Flavorings, Water, Garlic, Potassium Acetate, Caramel
> Color Added .
>
>
>
> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
> or flat top.

ahhh I see! Thanks, Ed)

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

On 12/1/2013 10:11 AM, Pico Rico wrote:
> "Ed Pawlowski" > wrote in message
> ...
>> On Sun, 1 Dec 2013 08:41:40 -0800, "Pico Rico" >
>> wrote:
>>
>>
>>
>>>>
>>>> Some are a disappointment. There are thousands of variations and
>>>> shops that sell them. Like anything else, some are better than
>>>> others, some are crappy. Get some recommendations next time and I
>>>> hope you get a good one.
>>>
>>> I went to one of the two "originals", I forget their names now. They are
>>> all
>>> the rave, but you can't prove it by me. I can't imagine any place having
>>> higher recommendations than those two places, but I would rather have a
>>> real
>>> steak sandwich any day.
>>>
>>
>> Pat's and Geno's. Two of the best publicity hounds in the city, but
>> also two of the worst steaks around. I'd have told you to avoid them
>> at all costs. Those two have had an alleged "feud" for decades and
>> it just gets a lot of publicity and brings in the tourists. Sorry you
>> got sucked into the trap.
>
> I have looked at (but not bought) a number of other "cheese steaks", but
> they all look the same to me - crappy beef, shaved too damn thin. If I
> order a steak sandwich, I get a steak sandwich. Maybe there are some cheese
> steak places that make one more like a steak sandwich, but I will not be
> taking the chance. I will order steak sandwiches with grilled onion, etc.
> and get what I want.
>
>
WTF...give em Hell!

On 2013-12-01, Ed Pawlowski > wrote:

> Pat's and Geno's. Two of the best publicity hounds in the city, but
> also two of the worst steaks around. I'd have told you to avoid them
> at all costs. Those two have had an alleged "feud" for decades and
> it just gets a lot of publicity and brings in the tourists. Sorry you
> got sucked into the trap.

I can't even bring myself to imagine a cheesesteak sammy. Cheeze Wiz?
Are you kidding me? Bleh....

I'd rather have a Chi-town Italian beef sammy. I've never been there,
but have get a good facsimile of one at a Chi-dog place in CA. Most
Chi-dog franchises by Vienna beef will offer one, but it's still gonna
be iffy. Iffy, as in, iffin' they sell you the wimpy skinless V-beef
sausages on their Chi-dog, don't bother. If they serve the big plump
natural skin dogs, you might try their Ital beef sammy and hopefully
not get burned. The place I usta go, Chicago Metropolitan Deli in
Pleasanton CA, was excellent, as the owner was a real Chicago native
who loved his home town. Authentic Chi-town fare with big meaty Ital
beef sammies w/ lotsa peppers. Yum!

nb

On 12/1/2013 12:24 PM, Ophelia wrote:
>
>
> "Ed Pawlowski" > wrote in message
> ...
>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>> > wrote:
>>
>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>> or flat top.
>
> ahhh I see! Thanks, Ed)
>
Next we must tackle the cheese on the cheesesteak sandwich. Oh, and
the roll/bun, of course.

Jill

"jmcquown" > wrote in message
...
> On 12/1/2013 12:24 PM, Ophelia wrote:
>>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>>> > wrote:
>>>
>>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>>> or flat top.
>>
>> ahhh I see! Thanks, Ed)
>>
> Next we must tackle the cheese on the cheesesteak sandwich. Oh, and
> the roll/bun, of course.

Gasp !!!! Kaiser roll surely??????


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

On 12/1/2013 12:57 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 12/1/2013 12:24 PM, Ophelia wrote:
>>>
>>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>>>> > wrote:
>>>>
>>>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>>>> or flat top.
>>>
>>> ahhh I see! Thanks, Ed)
>>>
>> Next we must tackle the cheese on the cheesesteak sandwich. Oh,
>> and the roll/bun, of course.
>
> Gasp !!!! Kaiser roll surely??????
>
>
LOLOL Nope. Some sort of hoagie bun, I suppose.

Jill

"jmcquown" > wrote in message
...
> On 12/1/2013 12:57 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/1/2013 12:24 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Ed Pawlowski" > wrote in message
>>>> ...
>>>>> On Sun, 1 Dec 2013 15:22:58 -0000, "Ophelia"
>>>>> > wrote:
>>>>>
>>>>> Thin shaved ribeye is pure raw meat that will be cooked on a griddle
>>>>> or flat top.
>>>>
>>>> ahhh I see! Thanks, Ed)
>>>>
>>> Next we must tackle the cheese on the cheesesteak sandwich. Oh,
>>> and the roll/bun, of course.
>>
>> Gasp !!!! Kaiser roll surely??????
>>
>>
> LOLOL Nope. Some sort of hoagie bun, I suppose.

<g> just as well, best you don't get overexcited ...


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

On Sun, 01 Dec 2013 14:23:36 -0500, Brooklyn1
> wrote:

snip
>
>An $8 ribeye with 20¢ worth of Velveeta... now if that ain't TIAD! LOL

Provolone is a better choice
Janet US

On 12/1/2013 12:49 PM, jmcquown wrote:

>>
> Next we must tackle the cheese on the cheesesteak sandwich. Oh, and
> the roll/bun, of course.
>
> Jill

Traditional is American or Provolone cheese, but they can vary in
quality too. Rolls should be a crusty Italian style and good ones are
hard to find. Fried onions and/or peppers optional.

On Sunday, December 1, 2013 11:31:37 AM UTC-6, notbob wrote:
>
> I'd rather have a Chi-town Italian beef sammy. I've never been there,
>
> but have get a good facsimile of one at a Chi-dog place in CA. Most
>
> Chi-dog franchises by Vienna beef will offer one, but it's still gonna
>
> be iffy. Iffy, as in, iffin' they sell you the wimpy skinless V-beef
>
> sausages on their Chi-dog, don't bother. If they serve the big plump
>
> natural skin dogs, you might try their Ital beef sammy and hopefully
>
> not get burned. The place I usta go, Chicago Metropolitan Deli in
>
> Pleasanton CA, was excellent, as the owner was a real Chicago native
>
> who loved his home town. Authentic Chi-town fare with big meaty Ital
>
> beef sammies w/ lotsa peppers. Yum!
>
>
> nb
>
>
Honest to God, it sounds like all you've described is nothing but plain old dog meat but you failed to name the breed of the dog. Yucky description of whatever it is you are consuming.

On 12/1/2013 2:51 PM, Ed Pawlowski wrote:
> On 12/1/2013 12:49 PM, jmcquown wrote:
>
>>>
>> Next we must tackle the cheese on the cheesesteak sandwich. Oh, and
>> the roll/bun, of course.
>>
>> Jill
>
> Traditional is American or Provolone cheese, but they can vary in
> quality too. Rolls should be a crusty Italian style and good ones are
> hard to find. Fried onions and/or peppers optional.

I love provolone. What about claims of Cheeze Whiz or Velveeta "sauce"?
Sounds phake (LOL) to me. Heh.

Chances are I'll never eat an authentic Philly Cheese steak sandwich. I
think I'd use a toasted french roll.

Jill