On Sun 23 Apr 2006 08:12:40a, Thus Spake Zarathustra, or was it
OmManiPadmiOmelet?

> Andy wrote:
>
>> OmManiPadmiOmelet > wrote in news:124mga1t5hg7bc6
>> @corp.supernews.com:
>>
>>
>>>I still don't understand why sw would grind rib-eye! I agree that while
>>>more tender, it does not have as much flavor as the others. The only
>>>cut with even less flavor are t-bones.
>>
>>
>>
>> Funny you should mention it but Philly cheesesteaks are either ribeye
>> or top round.
>>
>> Not your Mom's hamburger but ribeye makes a darn tasty cheesesteak as
>> well, with fried onions and processed american cheese (or cheez-wiz).
>>
>> You'll never find a chuck cheesesteak. I'll steak my job on it!
>>
>> For anyone who cares,
>>
>> Andy
>
> Well, I'm always up to an education..... ;-)
>
> If you think about it, cheesesteaks (ime) are not made from ground beef.
> For a good steak sandwich, you HAVE to use a tender steak or you will
> pull the whole chunk of meat out of the sandwich when you take the first
> bite.
>
> Your teeth are not knife sharp.
>
> Unless you are a Ferengi. <G>

LOL! If the steak is sliced thinly (which it usually is for a cheesesteak
sandwich), it doesn't have to be the most tender cut of meat to be easily
eaten.

--
Wayne Boatwright @¿@¬
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