Philly cheese steak bummer. :(
Jul 29th, 2010 | 07:09 PM
#21
Joined: May 2006
Posts: 64
Likes: 0
The ways to recognize a tourist in Philadelphia? --- they go to Bookbinders & think that somehow CheezWhiz was invented in Italy.....
For a campy experience, observe the action at Passyunk Ave --- but then walk on by to the little deli that doesn't look like much & order a cheese steak with provolone + mushrooms + onions --- & THEN you'll know why a Philadelphia Cheese Steak is famous.
There are innumerable restaurants that don't look like much that serve GREAT red gravy meals. For those who prefer something else - Philadelphia has SO much to offer.
It ain't famous for CheezWhiz, I guarantee you!
For a campy experience, observe the action at Passyunk Ave --- but then walk on by to the little deli that doesn't look like much & order a cheese steak with provolone + mushrooms + onions --- & THEN you'll know why a Philadelphia Cheese Steak is famous.
There are innumerable restaurants that don't look like much that serve GREAT red gravy meals. For those who prefer something else - Philadelphia has SO much to offer.
It ain't famous for CheezWhiz, I guarantee you!
Jul 29th, 2010 | 07:35 PM
#22
Joined: May 2006
Posts: 64
Likes: 0
AND FINALLY --- Philadelphia is famous for its hoagies. If a deli in Philadelphia says it sells SUBS ---- WALK ON BY!!! What you WANT -- is a hoagie.
I grew up in DE County, a daughter of a So Philadelphian movin' on up --- South Philly to Broomall to Middletown Twp --- an Irish Catholic who embraced his inner Italian neighbors but wore a jacket & tie to work --- lovely spicey meats & crusty rolls, pepperoncini, were part of my Saturday lunches...& a daughter of Penn's Quakers...she was into something called Chile Sauce that had everything to do with sweet & cloying & nothing to do with hot & sharp. Apparently I was my father's daughter as I thought it was AWFUL!!!!!! - even as I felt reverence for its antecedents.
It should come as no surprise to ANYBODY that I'm conflicted --- & that my culinary choices today are completely with the Irish immigrants whose cuisine & lifestyles merged with the Italians of South Philadelphia. We didn't marry into Italian families but we certainly embraced their culture in many many ways!
You want a HOAGIE --- make sure to specify you want hot or sweet peppers as this makes all the difference. For myself - sweet peppers are an abomination! Here in Delaware we are asked if we want mayonnaise & this is the single ATROCITY that leads you to suspect that you're on your way to a SUB!!!
Oil, vinegar, sweet (stupid...) or hot (enlightened) peppers, onions (of course) & of course tomatoes & lettuce....the lettuce shredded....
Am I obsessed about this? The only hoagie worth having south of the DE/PA line is from Capriottis....INHO....Cassapulas are universally too salty....
I grew up in DE County, a daughter of a So Philadelphian movin' on up --- South Philly to Broomall to Middletown Twp --- an Irish Catholic who embraced his inner Italian neighbors but wore a jacket & tie to work --- lovely spicey meats & crusty rolls, pepperoncini, were part of my Saturday lunches...& a daughter of Penn's Quakers...she was into something called Chile Sauce that had everything to do with sweet & cloying & nothing to do with hot & sharp. Apparently I was my father's daughter as I thought it was AWFUL!!!!!! - even as I felt reverence for its antecedents.
It should come as no surprise to ANYBODY that I'm conflicted --- & that my culinary choices today are completely with the Irish immigrants whose cuisine & lifestyles merged with the Italians of South Philadelphia. We didn't marry into Italian families but we certainly embraced their culture in many many ways!
You want a HOAGIE --- make sure to specify you want hot or sweet peppers as this makes all the difference. For myself - sweet peppers are an abomination! Here in Delaware we are asked if we want mayonnaise & this is the single ATROCITY that leads you to suspect that you're on your way to a SUB!!!
Oil, vinegar, sweet (stupid...) or hot (enlightened) peppers, onions (of course) & of course tomatoes & lettuce....the lettuce shredded....
Am I obsessed about this? The only hoagie worth having south of the DE/PA line is from Capriottis....INHO....Cassapulas are universally too salty....
Jul 31st, 2010 | 05:15 AM
#23
Joined: Mar 2004
Posts: 1,691
Likes: 0
I just don't understand why anyone would go to Philly for an authentic Cheesesteak experience, and then put Cheeze Wiz on their sandwich!
The cheesesteak was invented in the 1930's using provolone cheese (and onions). Whereas, Cheeze Wiz wasn't invented until 1953, as a cheap alternative, that has since ruined the image of a good authentic Philly cheesesteak.
In addition to the cheese, the type of roll that the sandwich is served on is a very important factor to a good authentic cheesesteak. It needs to be hard and crusty on the outside, and soft on the inside.
Robyn
The cheesesteak was invented in the 1930's using provolone cheese (and onions). Whereas, Cheeze Wiz wasn't invented until 1953, as a cheap alternative, that has since ruined the image of a good authentic Philly cheesesteak.
In addition to the cheese, the type of roll that the sandwich is served on is a very important factor to a good authentic cheesesteak. It needs to be hard and crusty on the outside, and soft on the inside.
Robyn
