Their attitude in #22 is my attitude about Bánh mì - the roll makes or
breaks the sandwich. It has to be a *real* Vietnamese baguette.
http://www.movoto.com/philadelphia-p...-philadelphia/

--
A kitchen without a cook is just a room

On Thu, 29 Jan 2015 19:51:59 GMT, "l not -l" > wrote:

>
> On 29-Jan-2015, sf > wrote:
>
> > Their attitude in #22 is my attitude about Bánh mì - the roll makes or
> > breaks the sandwich. It has to be a *real* Vietnamese baguette.
>
> I haven't had a '*real* Vietnamese baguette' since I left Ty Ninh in '69;
> the ones in Qu?ng Tr? were better. They just don't taste right when made
> with potable water.

Fortunately, we have a bakery that makes it with potable water and
they're delicious.

--
A kitchen without a cook is just a room

On 1/29/2015 11:21 AM, sf wrote:
> Their attitude in #22 is my attitude about Bánh mì - the roll makes or
> breaks the sandwich. It has to be a *real* Vietnamese baguette.
> http://www.movoto.com/philadelphia-p...-philadelphia/
>

Pretty much correct. I never did get a parking ticket though, but they
are easily obtained in Center City.

On 1/29/2015 10:21 AM, sf wrote:
> Their attitude in #22 is my attitude about Bánh mì - the roll makes or
> breaks the sandwich. It has to be a *real* Vietnamese baguette.
> http://www.movoto.com/philadelphia-p...-philadelphia/
>

A cheesesteak, for me, has to be provolone with onions. I ordered a
cheesesteak sandwich at Lenny's Sub Shop, which is a chain restaurant,
and he asked me if I wanted mayo, lettuce and tomato on my cheesesteak.
Um, what?

Becca

On Fri, 30 Jan 2015 15:02:23 -0600, Becca EmaNymton
> wrote:

> On 1/29/2015 10:21 AM, sf wrote:
> > Their attitude in #22 is my attitude about Bánh mì - the roll makes or
> > breaks the sandwich. It has to be a *real* Vietnamese baguette.
> > http://www.movoto.com/philadelphia-p...-philadelphia/
> >
>
> A cheesesteak, for me, has to be provolone with onions. I ordered a
> cheesesteak sandwich at Lenny's Sub Shop, which is a chain restaurant,
> and he asked me if I wanted mayo, lettuce and tomato on my cheesesteak.
> Um, what?
>
I've never eaten a "restaurant" cheese steak that I like as much as my
own, but I can tell you that provolone rules. I grill onions for
mine, but I don't do bell peppers. I think I'll try sautéed mushrooms
someday. Haven't made a cheese steak in ages, must do it soon.


--
A kitchen without a cook is just a room.