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"Kajikit" > wrote in message ... >A Philly Cheesesteak sandwich on whole grain bread... > http://kajikit.wordpress.com/2009/08...teak-sandwich/ Mustard???? Whole grain bread????? Sheesh. It looks like a good sandwich (except for the mustard), but it isn't a Philly cheese steak. George L |
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"Kajikit" > wrote in message ... > On Mon, 24 Aug 2009 13:28:43 -0500, "George Leppla" > > wrote: > >> >>"Kajikit" > wrote in message . .. >>>A Philly Cheesesteak sandwich on whole grain bread... >>> http://kajikit.wordpress.com/2009/08...teak-sandwich/ >> >> >>Mustard???? >> >>Whole grain bread????? >> >>Sheesh. >> >>It looks like a good sandwich (except for the mustard), but it isn't a >>Philly cheese steak. >> > Every good meat sandwich demands mustard, but especially beef. You are killing me. I love mustard but it has taken me a couple of years to get used to seeing people in TX and LA putting it on hamburgers... and a few weeks ago when my wife put it in a BLT I almost had a stroke. Mustard on a Philly Cheese steak will surly put me into cardiac arrest. A good cheese steak is made on a roll (preferably from Amoroso or the Conshohocken bakery) which has a chewy crust and a soft inside. The soft part soaks up the juice and the crust is tough enough to hold everything together. Beef, fried onions and cheese (either American or Provolone). Ok, some misguided people put fried green peppers on it, too... but there is no accounting for taste. A purist would scoff at that. Look at this... http://delishfood.files.wordpress.co...1/img_4960.jpg or http://donnacooks.files.wordpress.co...6/img_2612.jpg Except for the ones I have made myself, I haven't had a good cheese steak since I moved away from PA over 3 years ago. George L |
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On 2009-08-24, Kajikit > wrote:
> Every good meat sandwich demands mustard, but especially beef. Nope! Beef demands mayo and horseradish. nb |
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In article >,
Kajikit > wrote: > Every good meat sandwich demands mustard, but especially beef. I somewhat agree, but I think mustard compliments pork, or even egg sandwiches. Not so much fish or chicken. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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In article >,
notbob > wrote: > On 2009-08-24, Kajikit > wrote: > > > Every good meat sandwich demands mustard, but especially beef. > > Nope! Beef demands mayo and horseradish. > > nb What is it with Horseradish? I just don't see the appeal, but mom loved it. Same for Arugula. I can't even stand the smell of it. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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In article >,
"George Leppla" > wrote: > > Every good meat sandwich demands mustard, but especially beef. > > > You are killing me. I love mustard but it has taken me a couple of years to > get used to seeing people in TX and LA putting it on hamburgers... and a few > weeks ago when my wife put it in a BLT I almost had a stroke. Mustard on a > Philly Cheese steak will surly put me into cardiac arrest. > > A good cheese steak is made on a roll (preferably from Amoroso or the > Conshohocken bakery) which has a chewy crust and a soft inside. The soft > part soaks up the juice and the crust is tough enough to hold everything > together. Beef, fried onions and cheese (either American or Provolone). > Ok, some misguided people put fried green peppers on it, too... but there is > no accounting for taste. A purist would scoff at that. > > Look at this... http://delishfood.files.wordpress.co...1/img_4960.jpg > or http://donnacooks.files.wordpress.co...6/img_2612.jpg > > Except for the ones I have made myself, I haven't had a good cheese steak > since I moved away from PA over 3 years ago. > > George L I did not used to appreciate mustard at all either until recently. My tastes have been changing. I did not used to care for it at all, now I can't seem to get enough of it. :-) I even served it with some smoked beef sausage over the weekend. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
Lunch today
"Kajikit" > wrote in message ... > On Mon, 24 Aug 2009 15:14:17 -0500, "George Leppla" > > wrote: > >> >>"Kajikit" > wrote in message . .. >>> On Mon, 24 Aug 2009 13:28:43 -0500, "George Leppla" >>> > wrote: >>> >>>> >>>>"Kajikit" > wrote in message m... >>>>>A Philly Cheesesteak sandwich on whole grain bread... >>>>> http://kajikit.wordpress.com/2009/08...teak-sandwich/ >>>> >>>> >>>>Mustard???? >>>> >>>>Whole grain bread????? >>>> >>>>Sheesh. >>>> >>>>It looks like a good sandwich (except for the mustard), but it isn't a >>>>Philly cheese steak. >>>> >>> Every good meat sandwich demands mustard, but especially beef. >> >> >>You are killing me. I love mustard but it has taken me a couple of years >>to >>get used to seeing people in TX and LA putting it on hamburgers... and a >>few >>weeks ago when my wife put it in a BLT I almost had a stroke. Mustard on >>a >>Philly Cheese steak will surly put me into cardiac arrest. >> >>A good cheese steak is made on a roll (preferably from Amoroso or the >>Conshohocken bakery) which has a chewy crust and a soft inside. The soft >>part soaks up the juice and the crust is tough enough to hold everything >>together. Beef, fried onions and cheese (either American or Provolone). >>Ok, some misguided people put fried green peppers on it, too... but there >>is >>no accounting for taste. A purist would scoff at that. >> >>Look at this... >>http://delishfood.files.wordpress.co...1/img_4960.jpg >>or http://donnacooks.files.wordpress.co...6/img_2612.jpg >> >>Except for the ones I have made myself, I haven't had a good cheese steak >>since I moved away from PA over 3 years ago. >> >>George L > > Okay! Apologies for the wrong bread then... you would have approved of > DH's sandwich more - like I said, his was on a nice toasted white > Cuban roll and it had more filling... but he demolished it in seconds! > I made bread pudding today so I'd had a surfeit of white bread already > and we don't have any non-white rolls! I love the food here in the South..... but one thing I really miss is good rolls. The stuff around here is too soft and the "artesian" breads are too dry, crusty and expensive for sandwiches. In Texas, many of the stores had Mexican "Bolillos" which were the closest thing to a good hoagie/submarine/cheese steak roll.... but up here in Shreveport, we haven't been able to find anything close to that. I made an Italian sausage, peppers and onions sandwich last week using a French Loaf. The bread was pretty good, but way too big for a sandwich and I ended up eating most of it with a fork. George L |
Lunch today
"George Leppla" > wrote in message ... > > > A good cheese steak is made on a roll (preferably from Amoroso or the > Conshohocken bakery) which has a chewy crust and a soft inside. The soft > part soaks up the juice and the crust is tough enough to hold everything > together. Beef, fried onions and cheese (either American or Provolone). > Ok, some misguided people put fried green peppers on it, too... but there > is no accounting for taste. A purist would scoff at that. > > Look at this... > http://delishfood.files.wordpress.co...1/img_4960.jpg or > http://donnacooks.files.wordpress.co...6/img_2612.jpg > That's the way I like them. But my addition is (and you're going to go into heart failure) mayonaise. Just a little. No peppers, just the onions, and a little lettice. |
Lunch today
"Kajikit" > wrote in message ... > > Okay! Apologies for the wrong bread then... you would have approved of > DH's sandwich more - like I said, his was on a nice toasted white > Cuban roll and it had more filling... but he demolished it in seconds! > I made bread pudding today so I'd had a surfeit of white bread already > and we don't have any non-white rolls! All food is good if it's made the way you like it. :) |
Lunch today
"Cheryl" > wrote in message ... > > "George Leppla" > wrote in message > ... >> >> >> A good cheese steak is made on a roll (preferably from Amoroso or the >> Conshohocken bakery) which has a chewy crust and a soft inside. The soft >> part soaks up the juice and the crust is tough enough to hold everything >> together. Beef, fried onions and cheese (either American or Provolone). >> Ok, some misguided people put fried green peppers on it, too... but there >> is no accounting for taste. A purist would scoff at that. >> >> Look at this... >> http://delishfood.files.wordpress.co...1/img_4960.jpg or >> http://donnacooks.files.wordpress.co...6/img_2612.jpg >> > > That's the way I like them. But my addition is (and you're going to go > into heart failure) mayonaise. Just a little. No peppers, just the > onions, and a little lettice. > WHAT? A cheesesteak MUST have mayo! |
Lunch today
"Cheryl" > wrote in message ... > > "George Leppla" > wrote in message > ... >> >> >> A good cheese steak is made on a roll (preferably from Amoroso or the >> Conshohocken bakery) which has a chewy crust and a soft inside. The soft >> part soaks up the juice and the crust is tough enough to hold everything >> together. Beef, fried onions and cheese (either American or Provolone). >> Ok, some misguided people put fried green peppers on it, too... but there >> is no accounting for taste. A purist would scoff at that. >> >> Look at this... >> http://delishfood.files.wordpress.co...1/img_4960.jpg or >> http://donnacooks.files.wordpress.co...6/img_2612.jpg >> > > That's the way I like them. But my addition is (and you're going to go > into heart failure) mayonaise. Just a little. No peppers, just the > onions, and a little lettice. I know a place in PA that does this. Takes a cheese steak, adds mayo, lettuce and tomato and calls it a cheese steak hoagie. I tried one once and it wasn't too bad. I'll try damn near anything once.... except mustard on a BLT. <vbg> George L |
Lunch today
"Cheryl" > wrote in message ... > > That's the way I like them. But my addition is (and you're going to go > into heart failure) mayonaise. Just a little. No peppers, just the > onions, and a little lettice. > I guess my spell check went on vacation today. Do you ever type what you know is wrong just to hope the spell check catches it? lol I think mayonnaise and lettuce are in the email dictionary. :))) (funny addition: when I clicked on the spell check icon, Window Mail told me "this language is no longer available for spell checking. Please select another in the spelling options dialog"). If this is true, there will be many misspelled words from me. |
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"Cheryl" > wrote > > All food is good if it's made the way you like it. :) > Preeee cisely. All opinionated status-seeking dickheads to the contrary. Yes, I mean ****wiliger, who proves again and again that it is infinitely better to have a c*nt than to be one. |
Lunch today
Om wrote:
>>> Every good meat sandwich demands mustard, but especially beef. >> >> Nope! Beef demands mayo and horseradish. > > What is it with Horseradish? > I just don't see the appeal, but mom loved it. > > Same for Arugula. I can't even stand the smell of it. Now that you mention it, arugula would have been pretty good on Kajikit's sandwich. Bob |
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Om wrote:
>> Every good meat sandwich demands mustard, but especially beef. > > I somewhat agree, but I think mustard compliments pork, or even egg > sandwiches. > > Not so much fish or chicken. Thomas Keller and Hubert Keller both disagree with you. Thomas Keller says that a mild mustard is the perfect condiment for a roasted chicken. Hubert Keller pairs mustard with salmon routinely. Bob |
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On Mon, 24 Aug 2009 20:16:45 GMT, notbob wrote:
> On 2009-08-24, Kajikit > wrote: > >> Every good meat sandwich demands mustard, but especially beef. > > Nope! Beef demands mayo and horseradish. > > nb i would also prefer mayonnaise and horseradish on beef to mustard. your pal, blake |
Lunch today
On Aug 24, 1:28*pm, "George Leppla" > wrote:
> "Kajikit" > wrote in message > > ... > > >A Philly Cheesesteak sandwich on whole grain bread... > >http://kajikit.wordpress.com/2009/08...teak-sandwich/ > > Mustard???? > > Whole grain bread????? > > Sheesh. > > It looks like a good sandwich (except for the mustard), but it isn't a > Philly cheese steak. No doubt, then to yammer on about it on a blog and Usenet, it's a ****in' sammich, get over yourself! LOL |
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"George Leppla" > wrote in message ... > > "Kajikit" > wrote in message > ... >> On Mon, 24 Aug 2009 13:28:43 -0500, "George Leppla" >> > wrote: >> >>> >>>"Kajikit" > wrote in message ... >>>>A Philly Cheesesteak sandwich on whole grain bread... >>>> http://kajikit.wordpress.com/2009/08...teak-sandwich/ >>> >>> >>>Mustard???? >>> >>>Whole grain bread????? >>> >>>Sheesh. >>> >>>It looks like a good sandwich (except for the mustard), but it isn't a >>>Philly cheese steak. >>> >> Every good meat sandwich demands mustard, but especially beef. > > > You are killing me. I love mustard but it has taken me a couple of years > to get used to seeing people in TX and LA putting it on hamburgers... and > a few weeks ago when my wife put it in a BLT I almost had a stroke. > Mustard on a Philly Cheese steak will surly put me into cardiac arrest. > > A good cheese steak is made on a roll (preferably from Amoroso or the > Conshohocken bakery) which has a chewy crust and a soft inside. The soft > part soaks up the juice and the crust is tough enough to hold everything > together. Beef, fried onions and cheese (either American or Provolone). > Ok, some misguided people put fried green peppers on it, too... but there > is no accounting for taste. A purist would scoff at that. > > Look at this... > http://delishfood.files.wordpress.co...1/img_4960.jpg or > http://donnacooks.files.wordpress.co...6/img_2612.jpg George, Take a baby aspirin and chill, dude! :-) I've been putting mustard (and ketchup) on my cheese steaks or years, and I've lived in Philly all my life. I even know people who put mayo on it. Jon |
Lunch today
On Aug 25, 3:33*am, "Bob Terwilliger" >
wrote: > Om wrote: > >> Every good meat sandwich demands mustard, but especially beef. > > > I somewhat agree, but I think mustard compliments pork, or even egg > > sandwiches. > > > Not so much fish or chicken. > > Thomas Keller and Hubert Keller both disagree with you. Thomas Keller says > that a mild mustard is the perfect condiment for a roasted chicken. Hubert > Keller pairs mustard with salmon routinely. > Rub mustard of your choice all over chicken thighs, then grill. Nothing more needs to be done. Delicious. -aem |
Lunch today
Zeppo said...
> I've been putting mustard (and ketchup) on my cheese steaks or years, and > I've lived in Philly all my life. I even know people who put mayo on it. I put Dijon on cold leftover breakfast cheesesteak to bring some life back into them. Pizza or chicken cheesesteaks are a nice change of pace once in awhile. I have seen some amazing kitchen-sink cheesesteak hoagies!!! <shudders> In my beginning of life in Philly, my Sis-IL made me my first cheesesteak at her sportsbar in Yeadon, PA. I reached for the ketchup and she slapped my hand, saying (in my face), "A great cheesesteak doesn't need ketchup!!!" I wised up instantly. She didn't offer me a choice of cheeses, just using American cheese. It was so delicious, I immediately followed it up with a second one. I ate so many cheesesteaks that after only a few months of overdoing a good thing, I grew sick of them. They're more a special treat maybe a handful of times during the year. Andy |
Lunch today
In article >,
Kajikit > wrote: > On Mon, 24 Aug 2009 15:39:24 -0500, Omelet > > wrote: > > >In article >, > > Kajikit > wrote: > > > >> Every good meat sandwich demands mustard, but especially beef. > > > >I somewhat agree, but I think mustard compliments pork, or even egg > >sandwiches. > > > >Not so much fish or chicken. > > Mustard and fish - ewwww! It's nice enough with chicken... but it's > really good with beef. Lamb is great with chutney. And chutney's yummy > with beef too for that matter... > > I do not like the taste of plain beef by itself. It has to have a > tomatoey and/or spicy and/or mustardy element to give it depth of > flavour... You could probably go with just a little ketchup then. <eg> I generally bring a steak up to room temp, evenly smear a little brag's liquid aminos, or soy sauce, or oyster sauce over it then sprinkle it with salt free lemon pepper. Let sit for a few minutes, then grill or pan fry in a very hot pan of Grape seed oil. -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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In article >,
"Bob Terwilliger" > wrote: > Om wrote: > > >> Every good meat sandwich demands mustard, but especially beef. > > > > I somewhat agree, but I think mustard compliments pork, or even egg > > sandwiches. > > > > Not so much fish or chicken. > > Thomas Keller and Hubert Keller both disagree with you. Thomas Keller says > that a mild mustard is the perfect condiment for a roasted chicken. Hubert > Keller pairs mustard with salmon routinely. > > Bob To each his own as always. ;-) -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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In article
>, aem > wrote: > On Aug 25, 3:33*am, "Bob Terwilliger" <virtualgoth@die spammer.biz> > wrote: > > Om wrote: > > >> Every good meat sandwich demands mustard, but especially beef. > > > > > I somewhat agree, but I think mustard compliments pork, or even egg > > > sandwiches. > > > > > Not so much fish or chicken. > > > > Thomas Keller and Hubert Keller both disagree with you. Thomas Keller says > > that a mild mustard is the perfect condiment for a roasted chicken. Hubert > > Keller pairs mustard with salmon routinely. > > > Rub mustard of your choice all over chicken thighs, then grill. > Nothing more needs to be done. Delicious. -aem Okay I'm still exploring mustard as a marinade. ;-) I was talking about straight on a sandwich. It's a new condiment for me! I used to hate it. My tastes are changing as I age, faster than my glasses Rx... -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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"Bob Terwilliger" > wrote in message ... > Om wrote: > >>> Every good meat sandwich demands mustard, but especially beef. >> >> I somewhat agree, but I think mustard compliments pork, or even egg >> sandwiches. >> >> Not so much fish or chicken. > > Thomas Keller and Hubert Keller both disagree with you. Thomas Keller says > that a mild mustard is the perfect condiment for a roasted chicken. Hubert > Keller pairs mustard with salmon routinely. And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." George L <-- the Devil made me do it and yes, I know I'm going to Hell |
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George Leppla wrote:
> > "Bob Terwilliger" > wrote in message > ... > >> Om wrote: >> >>>> Every good meat sandwich demands mustard, but especially beef. >>> >>> >>> I somewhat agree, but I think mustard compliments pork, or even egg >>> sandwiches. >>> >>> Not so much fish or chicken. >> >> >> Thomas Keller and Hubert Keller both disagree with you. Thomas Keller >> says that a mild mustard is the perfect condiment for a roasted >> chicken. Hubert Keller pairs mustard with salmon routinely. > > > > And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." > > George L <-- the Devil made me do it and yes, I know I'm going to Hell I'll save you a seat. |
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In article >,
Kathleen > wrote: > George Leppla wrote: > > > > > "Bob Terwilliger" > wrote in message > > ... > > > >> Om wrote: > >> > >>>> Every good meat sandwich demands mustard, but especially beef. > >>> > >>> > >>> I somewhat agree, but I think mustard compliments pork, or even egg > >>> sandwiches. > >>> > >>> Not so much fish or chicken. > >> > >> > >> Thomas Keller and Hubert Keller both disagree with you. Thomas Keller > >> says that a mild mustard is the perfect condiment for a roasted > >> chicken. Hubert Keller pairs mustard with salmon routinely. > > > > > > > > And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." > > > > George L <-- the Devil made me do it and yes, I know I'm going to Hell > > I'll save you a seat. Hell would never let you in Kathleen. They'd be afraid you'd take over. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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Omelet > wrote in
: > In article >, > Kathleen > wrote: > >> > >> > And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." >> > >> > George L <-- the Devil made me do it and yes, I know I'm going to >> > Hell >> >> I'll save you a seat. > > Hell would never let you in Kathleen. They'd be afraid you'd take > over. <g> I'll have to send her my old t-shirt that says "Heaven doesn't want me, and hell's afraid I'll take over" ;-) http://tinyurl.com/lxoxff |
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In article > ,
PeterL2 > wrote: > Omelet > wrote in > : > > > In article >, > > Kathleen > wrote: > > > > >> > > >> > And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." > >> > > >> > George L <-- the Devil made me do it and yes, I know I'm going to > >> > Hell > >> > >> I'll save you a seat. > > > > Hell would never let you in Kathleen. They'd be afraid you'd take > > over. <g> > > > > I'll have to send her my old t-shirt that says "Heaven doesn't want me, and > hell's afraid I'll take over" ;-) > > > http://tinyurl.com/lxoxff Which means you get to be immortal. <g> -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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Omelet wrote:
> In article >, > Kathleen > wrote: > > >>George Leppla wrote: >> >> >>>"Bob Terwilliger" > wrote in message . .. >>> >>> >>>>Om wrote: >>>> >>>> >>>>>>Every good meat sandwich demands mustard, but especially beef. >>>>> >>>>> >>>>>I somewhat agree, but I think mustard compliments pork, or even egg >>>>>sandwiches. >>>>> >>>>>Not so much fish or chicken. >>>> >>>> >>>>Thomas Keller and Hubert Keller both disagree with you. Thomas Keller >>>>says that a mild mustard is the perfect condiment for a roasted >>>>chicken. Hubert Keller pairs mustard with salmon routinely. >>> >>> >>> >>>And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." >>> >>>George L <-- the Devil made me do it and yes, I know I'm going to Hell >> >>I'll save you a seat. > > > Hell would never let you in Kathleen. They'd be afraid you'd take over. > <g> 'Tis better to rule in Hell than to travel abroad with Michel Boucher. "SHHH! Don't ask where the bathroom is! Do you want them to figure out you're not from around here? It's only 8 more days, you can hold it!" |
Lunch today
On Tue, 25 Aug 2009 12:59:31 -0500, Andy wrote:
> Zeppo said... > >> I've been putting mustard (and ketchup) on my cheese steaks or years, and >> I've lived in Philly all my life. I even know people who put mayo on it. > > I put Dijon on cold leftover breakfast cheesesteak to bring some life back > into them. > cold leftover cheesesteak! yum! blake |
Lunch today
"Kathleen" > wrote in message ... > Omelet wrote: > >> In article >, >> Kathleen > wrote: >> >> >>>George Leppla wrote: >>> >>> >>>>"Bob Terwilliger" > wrote in message ... >>>> >>>> >>>>>Om wrote: >>>>> >>>>> >>>>>>>Every good meat sandwich demands mustard, but especially beef. >>>>>> >>>>>> >>>>>>I somewhat agree, but I think mustard compliments pork, or even egg >>>>>>sandwiches. >>>>>> >>>>>>Not so much fish or chicken. >>>>> >>>>> >>>>>Thomas Keller and Hubert Keller both disagree with you. Thomas Keller >>>>>says that a mild mustard is the perfect condiment for a roasted >>>>>chicken. Hubert Keller pairs mustard with salmon routinely. >>>> >>>> >>>> >>>>And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." >>>> >>>>George L <-- the Devil made me do it and yes, I know I'm going to Hell >>> >>>I'll save you a seat. >> >> >> Hell would never let you in Kathleen. They'd be afraid you'd take over. >> <g> > > 'Tis better to rule in Hell than to travel abroad with Michel Boucher. > > "SHHH! Don't ask where the bathroom is! Do you want them to figure out > you're not from around here? It's only 8 more days, you can hold it!" lolol |
Lunch today
In article >,
Kathleen > wrote: > >>>And Helen Keller says "Nu ddoan wannaaa pud noe mussid onna feesh." > >>> > >>>George L <-- the Devil made me do it and yes, I know I'm going to Hell > >> > >>I'll save you a seat. > > > > > > Hell would never let you in Kathleen. They'd be afraid you'd take over. > > <g> > > 'Tis better to rule in Hell than to travel abroad with Michel Boucher. > > "SHHH! Don't ask where the bathroom is! Do you want them to figure out > you're not from around here? It's only 8 more days, you can hold it!" ;-D -- Peace! Om "Human nature seems to be to control other people until they put their foot down." --Steve Rothstein Subscribe: |
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