Home |
Search |
Today's Posts |
![]() |
|
Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]() Dr Pepper wrote: > > Well, , , ,, , > These Philly Cheese steak sandwhiches are sold in only two places I > know of, they are accross the street from each other, and are standup > lunch counters where you get them at a counter, and they are all very > messy, and dribble all over the place. > > I've forgotten the names of the places, but they are the true > deliverers of the one and only PCS sandwhich. It sounds as if you're describing Pat's and Geno's, at the corner of 9th and Passyunk. Pat's is generally acknowledged as the originator of the cheesesteak, and these are the places where visiting politicians, etc., come to visit when they are in Philadelphia. But "the one and only cheeesteak"? Arrant nonsense. While important for historical reasons, these places aren't even close to serving the best cheesesteaks in Philadelphia. -Andrew |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Tenderloin Steaks with Herb Cheese Topping | Recipes (moderated) | |||
Blue cheese crust for grilled steaks | Barbecue | |||
Chili Cheese Steaks | Recipes (moderated) | |||
Beef Tenderloin Steaks with Blue Cheese Topping | Recipes | |||
Bleu Cheese Stuffed Steaks | Recipes (moderated) |