On the Proper Philly Cheesesteak

dar512 · 08-01-2005, 01:35 PM

Quote:

Originally Posted by Major Matt Mason

Main problem's the roll. Outside of the Phila-NY corridor, really decent Italian bakeries are thin on the ground.

Yeah, for most of flatland, at least, I'd agree. But there's no shortage of good Italian bread etc. here in Chicago. And even in St. Louis, decent bread can be found on The Hill.

On another topic: Cheez Whiz???? You're kidding, right?

jinx · 08-01-2005, 01:46 PM

Quote:

Originally Posted by dar512

On another topic: Cheez Whiz???? You're kidding, right?

You actually have to see the big ol' can of it, with dried whiz crust around the rim, sitting next to the grill to fully appreciate...gah, I can't finish...

breakingnews · 08-01-2005, 02:21 PM

Quote:

Originally Posted by jinx

You actually have to see the big ol' can of it, with dried whiz crust around the rim, sitting next to the grill to fully appreciate...gah, I can't finish...

It's the lucious texture of this cheesy, creamy goodness that makes you marvel at the artificial ingenuity that it is.

jinx · 08-01-2005, 02:37 PM

I've heard that it's gray before they put all the artificial colors in...

wolf · 08-01-2005, 03:21 PM

Quote:

Originally Posted by dar512

On another topic: Cheez Whiz???? You're kidding, right?

No.

SteveDallas · 08-01-2005, 05:43 PM

Quote:

Originally Posted by dar512

On another topic: Cheez Whiz???? You're kidding, right?

I wish. Like I said, when I saw it at The Spectrum as a Philadelphia newbie, I thought it was a stadium concession stand travesty.

dar512 · 08-01-2005, 08:04 PM

Well, now I want to try one. As much as I shudder at the thought, I'll have to try it with cheeze whiz for authenticity - once.

I've got a good local butcher. What cut of beef should I buy if I don't really want to buy a five pound roast?

Major Matt Mason · 08-05-2005, 06:03 AM

Quote:

Originally Posted by dar512

I've got a good local butcher. What cut of beef should I buy if I don't really want to buy a five pound roast?

The cheaper, the better. A chuck steak, for example, is fine. The emphasis, here, though, is chopping the meat fine while cooking it (which is why a griddle is better). Basically, it should be totally broken down like, say, taco meat (but without the seasoning). Don't use ground beef; a) that's cheating and b) the texture is wrong.

-MMM-

08-01-2005, 02:37 PM	#4
jinx Come on, cat. Join Date: Nov 2003 Location: general vicinity of Philadelphia area Posts: 7,013	I've heard that it's gray before they put all the artificial colors in... __________________ Crying won't help you, praying won't do you no good.

08-01-2005, 08:04 PM	#7
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	Well, now I want to try one. As much as I shudder at the thought, I'll have to try it with cheeze whiz for authenticity - once. I've got a good local butcher. What cut of beef should I buy if I don't really want to buy a five pound roast? __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

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