On Tue, 26 Oct 2010 20:51:50 -0400, ravenlynne >
wrote:

>most recently, amazingly enough, Danny and Clyde's.

We had Danny and Clyde's at our wedding!

Tara

On 10/27/2010 5:43 PM, Tara wrote:
> On Tue, 26 Oct 2010 20:51:50 -0400, >
> wrote:
>
>> most recently, amazingly enough, Danny and Clyde's.
>
> We had Danny and Clyde's at our wedding!
>
> Tara

I love it...it's so good...and it's a gas station!

--
Currently reading: The Good House by Tannarive Due

On Wed, 27 Oct 2010 17:44:46 -0400, ravenlynne >
wrote:

>On 10/27/2010 5:43 PM, Tara wrote:
>> On Tue, 26 Oct 2010 20:51:50 -0400, >
>> wrote:
>>
>>> most recently, amazingly enough, Danny and Clyde's.
>>
>> We had Danny and Clyde's at our wedding!
>>
>> Tara
>
>I love it...it's so good...and it's a gas station!

It's great. Short Stop po-boys are good, too.

Tara

On Sun, 24 Oct 2010 19:23:53 -0400, "BigBadBubba"
> wrote:

>But, there's so many other good sammiches out there, not on the list.

I didn't see a tomato sandwich on the list. In the summer, there's
nothing better.

Tara

Ophelia wrote:
>
> "Omelet" > wrote in message
>
<snip>

> >> >>
> >> >>> new orleans shrimp poboy, with fresh french bread (haven't gotten
> >> >>> anything like it anywhere else) or oysters, or catfish, or roast beef
> >> >>> and gravy served "dressed" (lettuce, tomato, pickle and mayo, hot
> >> >>> sauce
> >> >>> and ketchup on the seafood) served with an ice cold beer is my
> >> >>> favorite
> >> >>> meal in the world. Heck, even the chip butty (french fries with roast
> >> >>> beef gravy) po boy is great.
> >> >> "ravenlynne"-
> >> >> Where do you go for po'boys? I used to go to Uglisich's, Parasol's,
> >> >> and
> >> >> Mother's, but , that was a while ago.
> >> >
> >> > My favorites are Acme Oyster House, Felix's, Parasol's, Maspero's. I
> >> > liked Luigi's, but we lost them in Katrina.
> >>
> >> Please will someone explain 'poboy' for a mystified Brit?
> >>
> >> --
> >
> > Try he
> >
> > <http://www.cdkitchen.com/recipes/cat...ich-Recipes.ht
> > ml>
>
> OK thanks. So it's a sandwich.. but why po'boy? Is it a contraction of
> 'poor boy'? If so.. why?
>
>
Back in the 'old days' oysters used to be so cheap and plentiful (in the
US as well as Britain) that they were food for the poor. An oyster
sandwich was eating at the bottom of the barrel, literally. Think
Colchester in the past

"Arri London" > wrote in message
...
> Back in the 'old days' oysters used to be so cheap and plentiful (in the
> US as well as Britain) that they were food for the poor. An oyster
> sandwich was eating at the bottom of the barrel, literally. Think
> Colchester in the past

Yes! I have read stories of the poor complaining about having to eat
salmon

--
--
https://www.shop.helpforheroes.org.uk/

On Oct 25, 9:29*pm, "gloria.p" > wrote:
> I couldn't get past the photo of the fist one, the bacon sandwich.
>
> That bacon was RAW. *Ugh, ugh, ugh.
>
> I love bacon but it has to be cooked at least brown, and crisp
> is best.
>
> gloria p

I remember seeing a documentary called The Burger and The King:

http://www.imdb.com/title/tt0115787/

which dealt with Elvis's eating habits, and also had his cook Mary
Jenkins preparing a Fried Peanut Butter and Nanner sandwich, which as
I remember did not have bacon on it. But I do know Elvis used to eat
the aforementioned PB & J and bacon subs. I would definitely have
cooked that bacon a little longer. This documentary also had a recipe
for fried squirrel in it; you have to remember in the south they'll
fry anything.

On Wed, 27 Oct 2010 20:03:20 -0500, Omelet >
wrote:

>In article >,
> Tara > wrote:
>
>> On Sun, 24 Oct 2010 19:23:53 -0400, "BigBadBubba"
>> > wrote:
>>
>> >But, there's so many other good sammiches out there, not on the list.
>>
>> I didn't see a tomato sandwich on the list. In the summer, there's
>> nothing better.
>>
>> Tara
>
>Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>mayo... <drools>

What... no half pound of bacon... screw the lettuce, just takes up
room.

On Thu, 28 Oct 2010 09:36:17 -0500, Omelet >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Wed, 27 Oct 2010 20:03:20 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > Tara > wrote:
>> >
>> >> On Sun, 24 Oct 2010 19:23:53 -0400, "BigBadBubba"
>> >> > wrote:
>> >>
>> >> >But, there's so many other good sammiches out there, not on the list.
>> >>
>> >> I didn't see a tomato sandwich on the list. In the summer, there's
>> >> nothing better.
>> >>
>> >> Tara
>> >
>> >Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>> >mayo... <drools>
>>
>> What... no half pound of bacon... screw the lettuce, just takes up
>> room.
>
>Sometimes just the tomato is enough. ;-)
>'specially if home grown vine ripe, and still warm from the sun...

And here I figured you for just bacon with your mayo. And why bother
with bread... just smush a whole pound of bacon with a quart of mayo
and have at it with a spoon. LOL

On Thu, 28 Oct 2010 14:15:56 -0500, Omelet >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> >> >Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>> >> >mayo... <drools>
>> >>
>> >> What... no half pound of bacon... screw the lettuce, just takes up
>> >> room.
>> >
>> >Sometimes just the tomato is enough. ;-)
>> >'specially if home grown vine ripe, and still warm from the sun...
>>
>> And here I figured you for just bacon with your mayo. And why bother
>> with bread... just smush a whole pound of bacon with a quart of mayo
>> and have at it with a spoon. LOL
>
>I actually love a good tomato far more than I enjoy bacon!

I prefer home growns on black bread slathered with butter.

"Omelet" > wrote in message
news
> In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Thu, 28 Oct 2010 09:36:17 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >
>> >> On Wed, 27 Oct 2010 20:03:20 -0500, Omelet >
>> >> wrote:
>> >>
>> >> >In article >,
>> >> > Tara > wrote:
>> >> >
>> >> >> On Sun, 24 Oct 2010 19:23:53 -0400, "BigBadBubba"
>> >> >> > wrote:
>> >> >>
>> >> >> >But, there's so many other good sammiches out there, not on the
>> >> >> >list.
>> >> >>
>> >> >> I didn't see a tomato sandwich on the list. In the summer, there's
>> >> >> nothing better.
>> >> >>
>> >> >> Tara
>> >> >
>> >> >Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>> >> >mayo... <drools>
>> >>
>> >> What... no half pound of bacon... screw the lettuce, just takes up
>> >> room.
>> >
>> >Sometimes just the tomato is enough. ;-)
>> >'specially if home grown vine ripe, and still warm from the sun...
>>
>> And here I figured you for just bacon with your mayo. And why bother
>> with bread... just smush a whole pound of bacon with a quart of mayo
>> and have at it with a spoon. LOL
>
> Thanks, but I'd rather have the tomato babe. ;-d

So, what is a 'tomato babe'?
--
--
https://www.shop.helpforheroes.org.uk/

On Thu, 28 Oct 2010 20:45:55 +0100, "Ophelia" >
wrote:

>
>
>"Omelet" > wrote in message
>news
>> In article >,
>> Brooklyn1 <Gravesend1> wrote:
>>
>>> On Thu, 28 Oct 2010 09:36:17 -0500, Omelet >
>>> wrote:
>>>
>>> >In article >,
>>> > Brooklyn1 <Gravesend1> wrote:
>>> >
>>> >> On Wed, 27 Oct 2010 20:03:20 -0500, Omelet >
>>> >> wrote:
>>> >>
>>> >> >In article >,
>>> >> > Tara > wrote:
>>> >> >
>>> >> >> On Sun, 24 Oct 2010 19:23:53 -0400, "BigBadBubba"
>>> >> >> > wrote:
>>> >> >>
>>> >> >> >But, there's so many other good sammiches out there, not on the
>>> >> >> >list.
>>> >> >>
>>> >> >> I didn't see a tomato sandwich on the list. In the summer, there's
>>> >> >> nothing better.
>>> >> >>
>>> >> >> Tara
>>> >> >
>>> >> >Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>>> >> >mayo... <drools>
>>> >>
>>> >> What... no half pound of bacon... screw the lettuce, just takes up
>>> >> room.
>>> >
>>> >Sometimes just the tomato is enough. ;-)
>>> >'specially if home grown vine ripe, and still warm from the sun...
>>>
>>> And here I figured you for just bacon with your mayo. And why bother
>>> with bread... just smush a whole pound of bacon with a quart of mayo
>>> and have at it with a spoon. LOL
>>
>> Thanks, but I'd rather have the tomato babe. ;-d
>
>So, what is a 'tomato babe'?

A gal with ripe bazooms.

On Thu, 28 Oct 2010 16:14:16 -0500, Omelet >
wrote:

>In article >,
> Brooklyn1 <Gravesend1> wrote:
>
>> On Thu, 28 Oct 2010 14:15:56 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >
>> >> >> >Oh gods... 1" thick slice of Beefsteak tomato on bread with lots of
>> >> >> >mayo... <drools>
>> >> >>
>> >> >> What... no half pound of bacon... screw the lettuce, just takes up
>> >> >> room.
>> >> >
>> >> >Sometimes just the tomato is enough. ;-)
>> >> >'specially if home grown vine ripe, and still warm from the sun...
>> >>
>> >> And here I figured you for just bacon with your mayo. And why bother
>> >> with bread... just smush a whole pound of bacon with a quart of mayo
>> >> and have at it with a spoon. LOL
>> >
>> >I actually love a good tomato far more than I enjoy bacon!
>>
>> I prefer home growns on black bread slathered with butter.
>
>Black bread... as in rye? I've had tomato with Butter but do prefer the
>mayo. ;-d To each their own!

http://tfl.thefreshloaf.com/node/133...wish-bakerquot

Well, that might be putting it a tad strongly in some cases.

1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
kummelweck roll. From Western New York.

Love rare roast beef. Don't like horseradish. Hate caraway.

2.Caviar Sandwich - Caviar, cream cheese or sour cream, and grated onion
on rye bread. Eaten through Scandinavia and in Russia and Eastern Europe.

Wouldn't touch raw fish eggs (or raw seafood of any sort for that
matter) with a 100-foot pole. Hate rye bread. I'll take the cream
cheese though.

3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
in a bagel or on rye or whole meal bread. Jewish-American deli food.

See above. Now real smoked salmon and cream cheese would be good
on a bagel. Hold the rye.

4.Lampredotto - Boiled tripe from 4th stomach served in crusty roll with
salsa verde and red salsa picante. From Florence, Italy.

You're kidding, right? Tripe? I don't care which stomach it's
from - it ain't going in my stomach.

5.Marmite Sandwich - Marmite yeast extract and butter on bread. British
from 1902. Frequently made for children’s packed lunches and parties.
Aussie version, Vegemite, from 1922.

Marmite, vegemite - it's all slimy, moldy stuff. Not happening.

6.Muffaletta - A large round loaf, 10" in diameter, hollowed out and
filled with many layers of olive salad (olives, cauliflower, celery,
carrots, oil vinegar), cured meats (salami, mortadella, cappicola), and
cheese (emmenthaler, provolone) and wrapped in waxed paper. From New
Orleans, 1906.

Well, this actually sounds good except for the "olive salad". I guess
if you leave that off it's not a muffaletta, huh? What about just the
oil and vinegar? How about other *good-tasting* veggies - green
peppers, tomatoes, cucumbers, etc.?

7.Pastrami on Rye - Pastrami (cured brisket) on rye bread, cucumber
pickles served on the side. Jewish-American food from mid-19th century.

Never cared for pastrami but could probably choke it down if it were
on white bread. Hate rye!

8.Peanut Butter and Jelly - Layer of peanut butter with layer of jelly
(classically grape but strawberry also permissible) on white sandwich
bread. A variant is the CJ (cream cheese and jelly). From USA.

Maybe I don't really hate this but I've never eaten one. Ever.
I just didn't think it sounded good. I suppose I could choke one
down if my life depended on it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

1.Bánh Mì - Technically means ‘beef’. Outside of Vietnam typically
contains pate, grilled pork, or other meats, lightly pickled carrots and
daikon, cilantro, and chiles, stuffed into a length of white baguette or
a hoagie roll. Sometimes called a Vietnamese lunch roll.

When done right these are great. I have had a few with mainly pork
gristle in them. Yuk.

2.BLT - Bacon, tomato, lettuce, and mayonnaise sandwiched between sliced
bread or toast. From U. S. A.

Well, duh! Just about my favorite sandwich.

3.Cheesesteak - Thin slices of beef cooked with onions and topped with
processed cheese (either Kraft slices or Cheez Whiz from an aerosol can)
and other condiments in a crisp Italian roll or hoagie bun. From
Philadelphia.

Have had many of these. Even went to Pat's once when I was in Philly.
Yum.

4.Cucumber Sandwiches - Very thinly sliced cucumber on very thinly
sliced buttered white bread, crusts off, cut into triangles. English
afternoon tea, 19th century.

I dare say, these lovely tea sandwiches are quite tasty.

5.Dagwood - As many ingredients as possible, piled into a tower between
multiple slices of bread. USA from Blondie comic strip, 1936.

Well, I think I've make sandwiches that qualify. And I think the
sandwiches at Primanti Bros. here in Pittsburgh could possibly be
considered a form of Dagwood sandwich. I can barely be my big mouth
around them - I like the fish, french fries, cole slaw, etc.

6.Elvis Sandwich - Sliced white bread sandwich of peanut butter, mashed
banana, and sometimes bacon, fried in butter or bacon fat. From Elvis
Presley.

Tried this once. I wasn't that crazy about it the way you're supposed
to make it with the bananas all mushed up. If I do it again I'm going
to go against the rules and use thick slices of banana. I think that
would work better.

7.Falafel Sandwich - Fried, spiced chickpea patties wrapped in flatbread
or stuff in pita with tahini sauce or hummus salad. Probably originated
in Egypt but now eaten all over the Arab world.

Have had these a number of places. I really liked the ones at this
place outside of Boston. Can't think of the name. It was featured
on Rick Sebak's documentary "Sandwiches That You Will Like".

8.Gyro - Lamb cooked on a vertical spit, stuffed into pita bread with
onions, tomatoes, shredded lettuce, hot sauce, etc. Also souvlaki -
grilled chunks of lamb treated similarly. From Middle East.

We have a Greek church here which holds a Greek food festival every
summer. They have awesome gyros. But the general, run of the mill
stuff that the vendors buy pre-formed and seasoned are usually salty
enough to make you (well, at least me) gag.

9.Hoagie - A soft Italian loaf sliced lengthwise and filled with a
variety of cold meats and salad vegetables and dressed with oil and
vinegar. Also hot variations such as meatball sub (meatballs and tomato
sauce) and the veal parmigiano hero (breaded veal cutlet, mozzarella,
tomato sauce). East coast Italian-American.

I've a fan of the baked Italian hoagie. Basically I just don't like
cold sandwiches. But here in Pittsburgh we have lots of places that
do baked hoagies. Thank goodness!

10.Lobster Roll - Cooked lobster meat, chopped celery, and green onion
mixed with mayo and piled into a hotdog bun. Invented by Harry Perry of
Milford, CT in 1929 at his seafood shack Originally made using butter
instead of mayo and served hot.

Yep. Had my first (and, unfortunately, last) one at Red's Eats up in
Maine. Not last because I didn't like it, just last because I haven't
been anywhere near Lobster Roll country since then. Hope to get back
there soon.

11.Monte Cristo - American version of Croque Monsieur. Ham, chicken,
Swiss cheese in white bread, dipped in beaten egg and fried.

Yum. What's not to like?

12.Panini - Toasted sandwich made from long white bread split
horizontally and filled (for example mozzarella and ham) before being
toasted on a special panini press, which gives the bread distinctive bar
markings. From Italy.

They're pretty much everywhere nowadays. Can't avoid them.
They're okay if done right.

13.Po’Boy - A crusty sandwich often containing fried seafood such as
shrimp, crab, or oysters. Can also be made with sausage, roast beef, or
even french fries dressed with a gravy called ‘debris’. From New
Orleans, 1920s.

Well, unfortunately never got one in N.O. - didn't know they existed
back in '85 which was my one and only visit. But I have made them
myself at home. I like the shrimp.

14.Reuben - Corned beef, Swiss cheese, sauerkraut, and Russian dressing
on rye. Sometimes coleslaw is substituted for the sauerkraut (called a
Rachel). USA, 1903s.

Sadly, I don't currently know of a good place to get a Reuben in
Pittsburgh. I'm sure there must be one. I shall have to seek it out.
But I used to have them fairly often. We used to have some really good
Jewish deli's that made great Reubens and Rachels. I could make them
myself but I don't even know a place to get really good corned beef
anymore. There was one in Squirrel Hill but about 10 years ago they
sold out to someone else and the corned beef was never the same. And
back then that was the *only* place to get good corned beef! Sigh.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On 2010-10-29, Kate Connally > wrote:


I have no idea what you have or have not written. Are you posting and
then responding to someone else's list? Who's? Are you responding to
a previous post? Who's? Are you posting your own list and responding
to it as if it were someone else's? Are you disagreeing or agreeing?
With someone else or yourself?

Whatever you are doing, it makes little or no sense to a reader coming
into this thread at your posting. I suggest you use another
newsreader or learn how to properly configure the one you have.

nb

Andy wrote:
> Kate Connally > wrote:
>
>> 3.Cheesesteak - Thin slices of beef cooked with onions and topped
>> with processed cheese (either Kraft slices or Cheez Whiz from an
>> aerosol can) and other condiments in a crisp Italian roll or hoagie
>> bun. From Philadelphia.
>>
>> Have had many of these. Even went to Pat's once when I was in
>> Philly. Yum.
>
>
> Now listen up my Kitchen Kate...
>
> Too make a short story long...
>
> A few things about Philly cheesesteaks that haven't made the leap over
> to Pittsburgh.
>
> Hmmm... where to start?...
>
> Cheez Whiz is a Kraft product and sold to the restaurants in paint
> buckets. No air, only fat with a touch of protein.
>
> Mostly the meat is chopped while cooking. A silly show-off technique,
> imho.
>
> No Philly cheesesteak roll should be crisp OR toasted! EVER!
>
> EVER!!!
>
> There are NO condiments on a Philly cheesesteak. None. I tried putting
> ketchup on my Sis-IL's cheesesteak (my 1st) she grabbed my hand
> scolding me "A great cheesesteak doesn't need ketchup!!!" with a
> sneer. After the second one, she made perfect sense. She still
> kept me on my guard, marrying her sister and such.
>
> I'm not surprised that Philly cheesesteaks have been "watered down"
> out of Philly. We stayed in Margate, NJ for a week and at Maynard's
> (iirc?) bar and grill (bayside), I ordered a Philly cheesesteak and
> it was rough cut roast beef. I thought... Geez... if New Jersey can't
> get it right, the rest of the world is doomed.
>
> And lastly, Pat's and Geno's cheesesteaks both SUCK!!!
>
> Credit: Sis-IL Patricia for teaching me how to make, eat, appreciate
> and become a cheesesteak snob!
> Credit: Jim's Steaks, South Philly. Sis-IL took us there on our first
> trip to South Philly (1985?). Again she forcibly took me by the arm,
> so I wouldn't stray (I still have marks to prove it. First Philly
> cheesesteak I had that wasn't made by her. You're hard pressed to get
> a better Philly cheesesteak AND a beer under one roof!!!
>
> OH! Once, visiting Philly for our niece's wedding we stayed at a
> Holiday Inn on Walnut and 12th St. and wandered into Moriarty's Pub
> for dinner and drink. I ordered a cheesesteak, feeling the proud
> tourist with a beer in hand and a smile. When it arrived it looked
> somewhat familiar except this bright orange goo all over it. I looked
> at my wife straight in the eyes and pointing at it asked out loud
> "WHAT THE HELL IS THIS SHIT?!?" She burst out laughing. Cheez Whiz! I
> ain't liked Whiz ever since.
>
> Credit: Sis-IL Patricia. Just for good measure.
>
> This message will self-destruct in 5, 4, 3, 2... 1.5, 1.0, .75...
>
> Best,
>
> Andy

As an ex-Philly boy, I think all the hoopla over who makes the best
cheesesteak is over done. IMHO, just about every pizza place in the
metro area makes a good cheesesteak (and you may rest assured that I've
tried quite a few). I get back to Philly several times a year (I live
near NYC and it's not far, plus I'm there on business from time to time)
and I often find myself having a cheesesteak every night for dinner -
they're that good, at least I think they are.

I've had them elsewhere, and they're uniformly awful. Go to Philly,
which is a fine city to visit by yourself, with your significant other,
or with the kids, and just enjoy. Visit the Reading Terminal market for
lunch and have a cheesesteak there from whatever place you like. Go
towards the end of the week when the Pennsylvania Dutch people are
there. That will make a fine start on Philly eating.

I like mine with onions which, as far as I'm concerned, is part of the
standard Philly cheesesteak - meat, cheese, and fried onions on a
Amoroso roll. Ketchup? Not for purists but I don't think it ruins it,
either. Certainly it's not my first choice now, but in college (Temple
University, on and off between '73 and '82), I think I ate them that way
as often as not.

The common variants are, IMHO, all also good. I like a cheesesteak
hoagie, which has lettuce, tomatoe, and mayo on the roll. I also like a
pizza steak, which uses mozarella cheese and tomatoe sauce. Lots of
places in Philly now offer a cheesesteak made with chicken, usually
called a chicken cheesesteak - haven't had one of those yet.

Bottom line - get yourself to Philly or its suburbs, find a local pizza
place, and order a cheesesteak. It'll be good.

-S-

Kate Connally wrote:
> Well, that might be putting it a tad strongly in some cases.
>
> 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
> kummelweck roll. From Western New York.
>
> Love rare roast beef. Don't like horseradish. Hate caraway.

Sounds like an excellent sandwich to me.

> 3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
> in a bagel or on rye or whole meal bread. Jewish-American deli food.
>
> See above. Now real smoked salmon and cream cheese would be good
> on a bagel. Hold the rye.

It's good any way you have it, lox, 'real' smoked salmon, whatever.
With sliced red onion, maybe tomatoe also. Never, ever heard of it any
way but on a bagel, though - no one eats lox and cream cheese on bread,
just a bagel.

> 8.Peanut Butter and Jelly - Layer of peanut butter with layer of jelly
> (classically grape but strawberry also permissible) on white sandwich
> bread. A variant is the CJ (cream cheese and jelly). From USA.
>
> Maybe I don't really hate this but I've never eaten one. Ever.
> I just didn't think it sounded good. I suppose I could choke one
> down if my life depended on it.

That's damned unAmerican of you. PB&J is a classic - I lived on it when
I was a kid, and my kids have as well.

All the variants are good, e.g., cream cheese and jelly. PB&J is also
fine on cinnamon-raisin bread - we like that here. The PB also needed
be PB - we use homemade almond butter instead, basically just dry
roasted almonds with a bit of peanuts and cashews added for flavor, and
non-virgin olive oil to get the right consistency. No salt, no sugar,
tastes fantastic, and a great nutritional profile, too.

-S-

"Andy" > wrote in message ...
>
> Just so there's no misunderstanding, we moved to Media, PA in 1991. I'm
> still here. I don't know about the ex.
>
> I agree with you on all counts.
>
> There are two great family owned places about 5 minutes away, about a
> block apart.
>
> Recently I've favored one over the other because I could taste/tell that
> one place of choice changed meat. It really ruined the meal. A cost
> saving measure no doubt. What a shame.
>
> You know Rick's is no longer at RTM? I love that place! The Media
> regional rail pulls in right underneath it. I haven't been there yet
> this year.
>
> Who's best is pure speculation if you ask everyone. Personally, I tried
> Pat's and Geno's early on and found them equally bad. Every five years
> or so I'd give them another try but nothing's changed in all this time.
> From my Sis-IL's intro, I'm very wary of most places. That aside...
>
> When we moved to Philly I went on a few months cheesesteak binge before
> I got sick of them. I'm better now and down to maybe 4 a year.
>
> It's fun when friends come to town. We bellyache on cheesesteaks!!! But
> other than that, with cheesesteaks to the left of me and cheesesteaks on
> the right, they've lost some allure.

I tried one once. Not in Philly but some little place in the Poconos. I
can't say that I liked it. It was huge and greasy.

On 10/29/2010 3:55 PM, Kate Connally wrote:
> Well, that might be putting it a tad strongly in some cases.
>
> 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
> kummelweck roll. From Western New York.
>
> Love rare roast beef. Don't like horseradish. Hate caraway.

I'd eat this right now. I'll take your share.
>
> 2.Caviar Sandwich - Caviar, cream cheese or sour cream, and grated onion
> on rye bread. Eaten through Scandinavia and in Russia and Eastern Europe.
>
> Wouldn't touch raw fish eggs (or raw seafood of any sort for that
> matter) with a 100-foot pole. Hate rye bread. I'll take the cream
> cheese though.

Sounds too gooey for me.

>
> 3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
> in a bagel or on rye or whole meal bread. Jewish-American deli food.
>
> See above. Now real smoked salmon and cream cheese would be good
> on a bagel. Hold the rye.
>

I've always wanted to try this but not sure about smoked salmon. I've
only had it once, on a cruise ship. It was yummy but I found myself
tasting it for hours after.

> 4.Lampredotto - Boiled tripe from 4th stomach served in crusty roll with
> salsa verde and red salsa picante. From Florence, Italy.
>
> You're kidding, right? Tripe? I don't care which stomach it's
> from - it ain't going in my stomach.
>
> 5.Marmite Sandwich - Marmite yeast extract and butter on bread. British
> from 1902. Frequently made for children’s packed lunches and parties.
> Aussie version, Vegemite, from 1922.
>
> Marmite, vegemite - it's all slimy, moldy stuff. Not happening.

I'm with you on these two.

>
> 6.Muffaletta - A large round loaf, 10" in diameter, hollowed out and
> filled with many layers of olive salad (olives, cauliflower, celery,
> carrots, oil vinegar), cured meats (salami, mortadella, cappicola), and
> cheese (emmenthaler, provolone) and wrapped in waxed paper. From New
> Orleans, 1906.
>
> Well, this actually sounds good except for the "olive salad". I guess
> if you leave that off it's not a muffaletta, huh? What about just the
> oil and vinegar? How about other *good-tasting* veggies - green
> peppers, tomatoes, cucumbers, etc.?
>

Olive salad is a gift from heaven. This is my favorite sandwich in the
world.

> 7.Pastrami on Rye - Pastrami (cured brisket) on rye bread, cucumber
> pickles served on the side. Jewish-American food from mid-19th century.
>
> Never cared for pastrami but could probably choke it down if it were
> on white bread. Hate rye!

i'm sensing a theme.

>
> 8.Peanut Butter and Jelly - Layer of peanut butter with layer of jelly
> (classically grape but strawberry also permissible) on white sandwich
> bread. A variant is the CJ (cream cheese and jelly). From USA.
>
> Maybe I don't really hate this but I've never eaten one. Ever.
> I just didn't think it sounded good. I suppose I could choke one
> down if my life depended on it.
>
> Kate
>

I prefer peanut butter and nutella.

--
Currently reading: The Good House by Tannarive Due

On Oct 29, 7:52*pm, ravenlynne > wrote:
> On 10/29/2010 3:55 PM, Kate Connally wrote:
>
> > Well, that might be putting it a tad strongly in some cases.
>
> > 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
> > kummelweck roll. From Western New York.
>
> > Love rare roast beef. Don't like horseradish. Hate caraway.
>
> I'd eat this right now. *I'll take your share.

I tried a Beef on Weck when I visited Buffalo about 20 years ago; next
to Buffalo Wings it is the second most famous food dish synonymous
with Buffalo as you can get a Beef on Weck just about anywhere in
Buffalo. I like horseradish in small doses; when I make Beef on Weck
at home (with shaved Prime Rib) I prepare a horseradish sauce with
sour cream to cut the taste somewhat. I also can't get Weck rolls in
South Carolina so I have to improvise and make my own using Kaiser
rolls and using some cornstarch and water and brushing the tops of the
rolls and scattering carraway seeds on top.

> > 2.Caviar Sandwich - Caviar, cream cheese or sour cream, and grated onion
> > on rye bread. Eaten through Scandinavia and in Russia and Eastern Europe.
>
> > Wouldn't touch raw fish eggs (or raw seafood of any sort for that
> > matter) with a 100-foot pole. Hate rye bread. I'll take the cream
> > cheese though.
>
> Sounds too gooey for me.

I can't eat raw fish either; the thought of eating sushi would make me
puke. I did try caviar once while on a cruise ship; didn't care for
it and if it weren't free I never would have tried it

> > 3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
> > in a bagel or on rye or whole meal bread. Jewish-American deli food.
>
> > See above. Now real smoked salmon and cream cheese would be good
> > on a bagel. Hold the rye.
..
> I've always wanted to try this but not sure about smoked salmon. *I've
> only had it once, on a cruise ship. *It was yummy but I found myself
> tasting it for hours after.

Cream Cheese and Lox is delicious; only had it a couple times.

> > 4.Lampredotto - Boiled tripe from 4th stomach served in crusty roll with
> > salsa verde and red salsa picante. From Florence, Italy.
>
> > You're kidding, right? Tripe? I don't care which stomach it's
> > from - it ain't going in my stomach.

Unless it's something like cornbread or biscuits, I wouldn't eat
anything the Beverly Hillbillies would eat, and that includes gizzards
and innards.

> > 5.Marmite Sandwich - Marmite yeast extract and butter on bread. British
> > from 1902. Frequently made for children’s packed lunches and parties.
> > Aussie version, Vegemite, from 1922.
>
> > Marmite, vegemite - it's all slimy, moldy stuff. Not happening.
>
> I'm with you on these two.

Never tried it, but from what I have heard vegemite has a consistency
and look reminiscent of something between Molasses and Motor Oil. I
always enjoyed Men at Work (who referenced a Vegemite Sandwich in the
song Down Under) but it was never enough to get me to try one. I think
I would pass on this.

> > 6.Muffaletta - A large round loaf, 10" in diameter, hollowed out and
> > filled with many layers of olive salad (olives, cauliflower, celery,
> > carrots, oil vinegar), cured meats (salami, mortadella, cappicola), and
> > cheese (emmenthaler, provolone) and wrapped in waxed paper. From New
> > Orleans, 1906.
>
> > Well, this actually sounds good except for the "olive salad". I guess
> > if you leave that off it's not a muffaletta, huh? What about just the
> > oil and vinegar? How about other *good-tasting* veggies - green
> > peppers, tomatoes, cucumbers, etc.?
>
> Olive salad is a gift from heaven. *This is my favorite sandwich in the
> world.
>

I don't like Olives; never liked them, can't stand anything with
olives in it. This might be good if you remove the olive salad and
put on more sub-type veggies like the aforementioned onions and
lettuce and tomato.


> > 7.Pastrami on Rye - Pastrami (cured brisket) on rye bread, cucumber
> > pickles served on the side. Jewish-American food from mid-19th century.
>
> > Never cared for pastrami but could probably choke it down if it were
> > on white bread. Hate rye!
>
> i'm sensing a theme.

I love Pastrami, which is similar in many ways to Corned Beef. The
only way to eat it is on rye with Swiss Cheese and a spicy brown
mustard. I have had Pastrami Reubens before, with kraut and either
Russian Dressing or Thousand Island, which were very good. In the
south they often serve a Reuben with mustard instead of dressing; I
personally prefer dressing but it's all good.

> > 8.Peanut Butter and Jelly - Layer of peanut butter with layer of jelly
> > (classically grape but strawberry also permissible) on white sandwich
> > bread. A variant is the CJ (cream cheese and jelly). From USA.
>
> > Maybe I don't really hate this but I've never eaten one. Ever.
> > I just didn't think it sounded good. I suppose I could choke one
> > down if my life depended on it.
>
Never eaten a PB&J or a CJ? I have never tried a CJ, but if it were
the right Jelly I think it would be tasty. I can't imagine somebody
who has never eaten a PB&J, unless they had a peanut allergy or
something.

I wrote:

>> As an ex-Philly boy, I think all the hoopla over who makes the best
>> cheesesteak is over done. IMHO, just about every pizza place in the
>> metro area makes a good cheesesteak (and you may rest assured that
>> I've tried quite a few). I get back to Philly several times a year
>> (I live near NYC and it's not far, plus I'm there on business from
>> time to time) and I often find myself having a cheesesteak every
>> night for dinner - they're that good, at least I think they are.
>>
>> I've had them elsewhere, and they're uniformly awful. Go to Philly,
>> which is a fine city to visit by yourself, with your significant
>> other, or with the kids, and just enjoy. Visit the Reading Terminal
>> market for lunch and have a cheesesteak there from whatever place
>> you like. Go towards the end of the week when the Pennsylvania Dutch
>> people are there. That will make a fine start on Philly eating.
>>
>> I like mine with onions which, as far as I'm concerned, is part of
>> the standard Philly cheesesteak - meat, cheese, and fried onions on a
>> Amoroso roll. Ketchup? Not for purists but I don't think it ruins
>> it, either. Certainly it's not my first choice now, but in college
>> (Temple University, on and off between '73 and '82), I think I ate
>> them that way as often as not.
>>
>> The common variants are, IMHO, all also good. I like a cheesesteak
>> hoagie, which has lettuce, tomatoe, and mayo on the roll. I also
>> like a pizza steak, which uses mozarella cheese and tomatoe sauce.
>> Lots of places in Philly now offer a cheesesteak made with chicken,
>> usually called a chicken cheesesteak - haven't had one of those yet.
>>
>> Bottom line - get yourself to Philly or its suburbs, find a local
>> pizza place, and order a cheesesteak. It'll be good.
>>
>> -S-


Andy wrote:

> Just so there's no misunderstanding, we moved to Media, PA in 1991.
> I'm still here. I don't know about the ex.
>
> I agree with you on all counts.

I grew up in lower Bucks County, and my wife outside of Doylestown in
central Bucks. I lived in Ardmore for five years along the way (roughly
your neck of the woods, roughly, anyway), moved to NYC in 1982 (with my
soon-to-be wife, who still is, nearly 30 years later) to go to graduate
school and have been in this part of the world ever since.

You can buy chip steak or whatever they call it in the freezer case
here - it's only OK. I've also made a quasi-cheesesteak that tastes
pretty damned good by buying rare roast beef at the deli counter, sliced
very thin, and using that instead of the chip steak. Not quite
authentic but not bad, either. That it's rare lets you cook it without
ruining it.

For me, the Cheesewiz/Velveeta stuff never tastes right at home. I just
use cheddar. When on the road in Philly, lately I've taken to asking
for extra cheese - not necessary, really, but still tastes good.

-S-

"notbob" > wrote
>
> Thanks for the info, Ed. I've noticed this new phenom in more than a
> few posts, lately, and suspected all you've explained. This is
> typical of Microsoft, the arrogant attempt to generate their own
> standards and bucking long established one's. Fortunately, OE makes
> such a crappy email/news readers in the first place, even hardcore
> Windows users dump it in favor of a better Choices. Agent seems to be
> the favorite alternative, though not the only one. Do us all a favor
> and do likewise.
>
> http://www.newsreaders.com/win/clients.html
>
> I've been playing with Xpn, which I like better than 40tude. There
> might be some OE config resources on the above website.
>
>
> nb

MS did one good thing in recent operating systems. System Restore. I did
that last night and dumped the new Windows Live mail and reverted back to
the older 2010 version. It allows the use of the > to mark threads. I
tried Agent and did not care for it, but I may try some others.

On Sat, 30 Oct 2010 11:52:12 -0400, "Ed Pawlowski"
> wrote:

>
>"notbob" > wrote
>>
>> Thanks for the info, Ed. I've noticed this new phenom in more than a
>> few posts, lately, and suspected all you've explained. This is
>> typical of Microsoft, the arrogant attempt to generate their own
>> standards and bucking long established one's. Fortunately, OE makes
>> such a crappy email/news readers in the first place, even hardcore
>> Windows users dump it in favor of a better Choices. Agent seems to be
>> the favorite alternative, though not the only one. Do us all a favor
>> and do likewise.
>>
>> http://www.newsreaders.com/win/clients.html
>>
>> I've been playing with Xpn, which I like better than 40tude. There
>> might be some OE config resources on the above website.
>>
>>
>> nb
>
>MS did one good thing in recent operating systems. System Restore. I did
>that last night and dumped the new Windows Live mail and reverted back to
>the older 2010 version. It allows the use of the > to mark threads. I
>tried Agent and did not care for it, but I may try some others.

Agent works very well but has a long learning curve and is overweight
with useless gimmicks.

On Fri, 29 Oct 2010 20:51:17 GMT, notbob wrote:

> On 2010-10-29, Kate Connally > wrote:
>
> I have no idea what you have or have not written. Are you posting and
> then responding to someone else's list? Who's? Are you responding to
> a previous post? Who's? Are you posting your own list and responding
> to it as if it were someone else's? Are you disagreeing or agreeing?
> With someone else or yourself?
>
> Whatever you are doing, it makes little or no sense to a reader coming
> into this thread at your posting. I suggest you use another
> newsreader or learn how to properly configure the one you have.
>
> nb

<shrug> her formatting was pretty obvious to me. numbered paragraphs were
from the 50 Sandwiches to Eat before you Die post, her paragraph in
response to each was not numbered. there are plenty worse offenders here.

your pal,
blake

On Fri, 29 Oct 2010 18:51:51 -0400, Steve Freides wrote:

> Kate Connally wrote:
>> Well, that might be putting it a tad strongly in some cases.
>>
>> 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
>> kummelweck roll. From Western New York.
>>
>> Love rare roast beef. Don't like horseradish. Hate caraway.
>
> Sounds like an excellent sandwich to me.
>
>> 3.Cream Cheese with Lox - Cream cheese and smoked salmon server either
>> in a bagel or on rye or whole meal bread. Jewish-American deli food.
>>
>> See above. Now real smoked salmon and cream cheese would be good
>> on a bagel. Hold the rye.
>
> It's good any way you have it, lox, 'real' smoked salmon, whatever.
> With sliced red onion, maybe tomatoe also. Never, ever heard of it any
> way but on a bagel, though - no one eats lox and cream cheese on bread,
> just a bagel.

don't care for tomato on it - it just seems out of place somehow,
texturally. red onion and capers, yes.

your pal,
blake

On Oct 29, 5:34*pm, Andy > wrote:
> Kate Connally > wrote:
> > 3.Cheesesteak - Thin slices of beef cooked with onions and topped with
> > processed cheese (either Kraft slices or Cheez Whiz from an aerosol
> can)
> > and other condiments in a crisp Italian roll or hoagie bun. *From
> > Philadelphia.
>
> > Have had many of these. *Even went to Pat's once when I was in Philly..
> > Yum.
>
> Now listen up my Kitchen Kate...
>
> Too make a short story long...
>
> A few things about Philly cheesesteaks that haven't made the leap over
> to Pittsburgh.
>
> Hmmm... where to start?...
>
> Cheez Whiz is a Kraft product and sold to the restaurants in paint
> buckets. No air, only fat with a touch of protein.
>
> Mostly the meat is chopped while cooking. A silly show-off technique,
> imho.
>
> No Philly cheesesteak roll should be crisp OR toasted! EVER!
>
> EVER!!!
>
> There are NO condiments on a Philly cheesesteak. None. I tried putting
> ketchup on my Sis-IL's cheesesteak (my 1st) she grabbed my hand scolding
> me "A great cheesesteak doesn't need ketchup!!!" with a sneer. After the
> second one, she made perfect sense. She still kept me on my guard,
> marrying her sister and such.
>
> I'm not surprised that Philly cheesesteaks have been "watered down" out
> of Philly. We stayed in Margate, NJ for a week and at Maynard's (iirc?)
> bar and grill (bayside), I ordered a Philly cheesesteak and it was rough
> cut roast beef. I thought... Geez... if New Jersey can't get it right,
> the rest of the world is doomed.
>
> And lastly, Pat's and Geno's cheesesteaks both SUCK!!!
>
> Credit: Sis-IL Patricia for teaching me how to make, eat, appreciate and
> become a cheesesteak snob!
> Credit: Jim's Steaks, South Philly. Sis-IL took us there on our first
> trip to South Philly (1985?). Again she forcibly took me by the arm, so
> I wouldn't stray (I still have marks to prove it. First Philly
> cheesesteak I had that wasn't made by her. You're hard pressed to get a
> better Philly cheesesteak AND a beer under one roof!!!
>
> OH! Once, visiting Philly for our niece's wedding we stayed at a Holiday
> Inn on Walnut and 12th St. and wandered into Moriarty's Pub for dinner
> and drink. I ordered a cheesesteak, feeling the proud tourist with a
> beer in hand and a smile. When it arrived it looked somewhat familiar
> except this bright orange goo all over it. I looked at my wife straight
> in the eyes and pointing at it asked out loud "WHAT THE HELL IS THIS
> SHIT?!?" She burst out laughing. Cheez Whiz! I ain't liked Whiz ever
> since.
>
> Credit: Sis-IL Patricia. Just for good measure.
>
> This message will self-destruct in 5, 4, 3, 2... 1.5, 1.0, .75...
>
> Best,
>
> Andy

When I visited Stan several years ago, he took me to Jim's Steaks at a
mall in the Northeast part of Philly, near where his parents live. It
was a very good sandwich. I don't remember what kind of cheese I
requested. I imagine I got onions, as I love onions. Stan of course,
did use ketchup on his. I only used ketchup on the fries, which were
good. When we got to South Philly a few hours prior, we were going to
get identical sandwiches from Pat's and Geno's and eat half of each
one, to determine which we liked better. However, neither of us was
hungry enough to do the sandwich justice, as we'd had a big breakfast
at the diner at Reading Terminal Market. And I do mean big!!! We
opted, instead, for water ices and shared a pretzel as an afternoon
snack, and did an early dinner at Jim's.

The point of this is, Stan uses ketchup on his cheesesteak. And was
born and raised in Philly.

On 10/29/2010 5:46 PM, Steve Freides wrote:
> I like mine with onions which, as far as I'm concerned, is part of the
> standard Philly cheesesteak - meat, cheese, and fried onions on a
> Amoroso roll. Ketchup? Not for purists but I don't think it ruins it,
> either. Certainly it's not my first choice now, but in college (Temple
> University, on and off between '73 and '82), I think I ate them that way
> as often as not.

In August, I had a cheesesteak on Conshohocken bread and it was
wonderful. Does the bread make a difference?

Becca

Ed Pawlowski wrote:

>
> I did not think anyone never had a PB&J. I eat it on toast a couple
> times a week for breakfast. Good on raisin bread too.



If you like raisin bread, try it toasted, lightly buttered, and spread
with cream cheese. Very nice!

gloria p

On Sat, 30 Oct 2010 11:39:01 -0700 (PDT), "Catmandy (Sheryl)"
> wrote:

>On Oct 29, 5:34*pm, Andy > wrote:
>> Kate Connally > wrote:
>> > 3.Cheesesteak - Thin slices of beef cooked with onions and topped with
>> > processed cheese (either Kraft slices or Cheez Whiz from an aerosol
>> can)
>> > and other condiments in a crisp Italian roll or hoagie bun. *From
>> > Philadelphia.
>>
>> > Have had many of these. *Even went to Pat's once when I was in Philly.
>> > Yum.
>>
>> Now listen up my Kitchen Kate...
>>
>> Too make a short story long...
>>
>> A few things about Philly cheesesteaks that haven't made the leap over
>> to Pittsburgh.
>>
>> Hmmm... where to start?...
>>
>> Cheez Whiz is a Kraft product and sold to the restaurants in paint
>> buckets. No air, only fat with a touch of protein.
>>
>> Mostly the meat is chopped while cooking. A silly show-off technique,
>> imho.
>>
>> No Philly cheesesteak roll should be crisp OR toasted! EVER!
>>
>> EVER!!!
>>
>> There are NO condiments on a Philly cheesesteak. None. I tried putting
>> ketchup on my Sis-IL's cheesesteak (my 1st) she grabbed my hand scolding
>> me "A great cheesesteak doesn't need ketchup!!!" with a sneer. After the
>> second one, she made perfect sense. She still kept me on my guard,
>> marrying her sister and such.
>>
>> I'm not surprised that Philly cheesesteaks have been "watered down" out
>> of Philly. We stayed in Margate, NJ for a week and at Maynard's (iirc?)
>> bar and grill (bayside), I ordered a Philly cheesesteak and it was rough
>> cut roast beef. I thought... Geez... if New Jersey can't get it right,
>> the rest of the world is doomed.
>>
>> And lastly, Pat's and Geno's cheesesteaks both SUCK!!!
>>
>> Credit: Sis-IL Patricia for teaching me how to make, eat, appreciate and
>> become a cheesesteak snob!
>> Credit: Jim's Steaks, South Philly. Sis-IL took us there on our first
>> trip to South Philly (1985?). Again she forcibly took me by the arm, so
>> I wouldn't stray (I still have marks to prove it. First Philly
>> cheesesteak I had that wasn't made by her. You're hard pressed to get a
>> better Philly cheesesteak AND a beer under one roof!!!
>>
>> OH! Once, visiting Philly for our niece's wedding we stayed at a Holiday
>> Inn on Walnut and 12th St. and wandered into Moriarty's Pub for dinner
>> and drink. I ordered a cheesesteak, feeling the proud tourist with a
>> beer in hand and a smile. When it arrived it looked somewhat familiar
>> except this bright orange goo all over it. I looked at my wife straight
>> in the eyes and pointing at it asked out loud "WHAT THE HELL IS THIS
>> SHIT?!?" She burst out laughing. Cheez Whiz! I ain't liked Whiz ever
>> since.
>>
>> Credit: Sis-IL Patricia. Just for good measure.
>>
>> This message will self-destruct in 5, 4, 3, 2... 1.5, 1.0, .75...
>>
>> Best,
>>
>> Andy
>
>When I visited Stan several years ago, he took me to Jim's Steaks at a
>mall in the Northeast part of Philly, near where his parents live. It
>was a very good sandwich. I don't remember what kind of cheese I
>requested. I imagine I got onions, as I love onions. Stan of course,
>did use ketchup on his. I only used ketchup on the fries, which were
>good. When we got to South Philly a few hours prior, we were going to
>get identical sandwiches from Pat's and Geno's and eat half of each
>one, to determine which we liked better. However, neither of us was
>hungry enough to do the sandwich justice, as we'd had a big breakfast
>at the diner at Reading Terminal Market. And I do mean big!!! We
>opted, instead, for water ices and shared a pretzel as an afternoon
>snack, and did an early dinner at Jim's.
>
>The point of this is, Stan uses ketchup on his cheesesteak. And was
>born and raised in Philly.

Well, that's not entirely accurate... Stan doesn't use just any
ketchup, Stan uses Heinz... Stan uses Heinz to brush his teeth! LOL

bl
> On Fri, 29 Oct 2010 18:51:51 -0400, Steve Freides wrote:
>
>
>> It's good any way you have it, lox, 'real' smoked salmon, whatever.
>> With sliced red onion, maybe tomatoe also. Never, ever heard of it any
>> way but on a bagel, though - no one eats lox and cream cheese on bread,
>> just a bagel.
>


Don't tell the Scandinavians that. I've eaten smoked salmon many times
in Sweden abd Norway with other mild cheeses on homemade rye bread or
knackebrod (Wasa, hardtack, cracker bread.) Bagels aren't readily
available all over the world.

gloria p

In article
>,
"Catmandy (Sheryl)" > wrote:

> On Oct 29, 5:34*pm, Andy > wrote:
> > Kate Connally > wrote:
> > > 3.Cheesesteak - Thin slices of beef cooked with onions and topped with
> > > processed cheese (either Kraft slices or Cheez Whiz from an aerosol
> > can)
> > > and other condiments in a crisp Italian roll or hoagie bun. *From
> > > Philadelphia.

> > A few things about Philly cheesesteaks that haven't made the leap over
> > to Pittsburgh.
> >
> > Hmmm... where to start?...

> > There are NO condiments on a Philly cheesesteak. None. I tried putting
> > ketchup on my Sis-IL's cheesesteak (my 1st) she grabbed my hand scolding
> > me "A great cheesesteak doesn't need ketchup!!!" with a sneer. After the
> > second one, she made perfect sense. She still kept me on my guard,
> > marrying her sister and such.

But what about the hot peppers? I can do without the cheese, but not
the peppers!

> When I visited Stan several years ago, he took me to Jim's Steaks at a
> mall in the Northeast part of Philly, near where his parents live. It
> was a very good sandwich. I don't remember what kind of cheese I
> requested. I imagine I got onions, as I love onions. Stan of course,
> did use ketchup on his. I only used ketchup on the fries, which were
> good.
>
> The point of this is, Stan uses ketchup on his cheesesteak. And was
> born and raised in Philly.

Stan is the exception that proves the rule. Always.

:-)

--
Dan Abel
Petaluma, California USA

Steve Freides > wrote:

>As an ex-Philly boy, I think all the hoopla over who makes the best
>cheesesteak is over done. IMHO, just about every pizza place in the
>metro area makes a good cheesesteak (and you may rest assured that I've
>tried quite a few). I get back to Philly several times a year (I live
>near NYC and it's not far, plus I'm there on business from time to time)
>and I often find myself having a cheesesteak every night for dinner -
>they're that good, at least I think they are.
>
>I've had them elsewhere, and they're uniformly awful. Go to Philly,
>which is a fine city to visit by yourself, with your significant other,
>or with the kids, and just enjoy. Visit the Reading Terminal market for
>lunch and have a cheesesteak there from whatever place you like. Go
>towards the end of the week when the Pennsylvania Dutch people are
>there. That will make a fine start on Philly eating.
>
>I like mine with onions which, as far as I'm concerned, is part of the
>standard Philly cheesesteak - meat, cheese, and fried onions on a
>Amoroso roll. Ketchup? Not for purists but I don't think it ruins it,
>either. Certainly it's not my first choice now, but in college (Temple
>University, on and off between '73 and '82), I think I ate them that way
>as often as not.

I'm not from the cheesesteak part of the country, but it also seems
to me you want no explicit condiments on one -- but that there should be
sufficient amounts of olive oil left over from grilling the
meat/onions to serve as an implicit condiment. You do not want
the thing to be dry.


Steve

On 30/10/2010 4:28 PM, gloria.p wrote:

> Don't tell the Scandinavians that. I've eaten smoked salmon many times
> in Sweden abd Norway with other mild cheeses on homemade rye bread or
> knackebrod (Wasa, hardtack, cracker bread.) Bagels aren't readily
> available all over the world.


Having been in Denmark several times and once in Sweden, I have fond
memories of open face sandwiches with smoked salmon, and even better,
smoked eel. AAMOF my lunch today was cream cheese and lox on a
(Montreal) bagel. It was delicious, but some of those Scandinavian
breads were as good or better.

Ophelia wrote:
>
> "Arri London" > wrote in message
> ...
> > Back in the 'old days' oysters used to be so cheap and plentiful (in the
> > US as well as Britain) that they were food for the poor. An oyster
> > sandwich was eating at the bottom of the barrel, literally. Think
> > Colchester in the past
>
> Yes! I have read stories of the poor complaining about having to eat
> salmon
>

Must be nice, ya?

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > > OK thanks. So it's a sandwich.. but why po'boy? Is it a contraction of
> > > 'poor boy'? If so.. why?
> > >
> > >
> > Back in the 'old days' oysters used to be so cheap and plentiful (in the
> > US as well as Britain) that they were food for the poor. An oyster
> > sandwich was eating at the bottom of the barrel, literally. Think
> > Colchester in the past
>
> Same same for Lobster...
> --

Sigh...haven't had a lobster in eons

Ophelia wrote:
>
> > On 2010-10-30, Ed Pawlowski > wrote:
>
> >> I did not think anyone never had a PB&J.
>
> Me!!! <raises hand>
> --
> --


Didn't have my first one until about age 19 or so. Never grew up with
the notion.

On 10/30/2010 3:24 PM, l, not -l wrote:
> On 30-Oct-2010, > wrote:
>
>> As far as cheese goes, at some places if you don't tell them and they
>> don't ask what cheese you want, it defaults to the Whiz,
> For the record, I don't care who makes it, I don't want them to Whiz on my
> cheesesteake. 8-)

Same here. I would rather be provoloned than whizzed.

Becca

Steve Freides > wrote:

>Kate Connally wrote:

>> Well, that might be putting it a tad strongly in some cases.
>>
>> 1.Beef on Weck - Rare roast beef and horseradish on a caraway-flecked
>> kummelweck roll. From Western New York.

>> Love rare roast beef. Don't like horseradish. Hate caraway.

>Sounds like an excellent sandwich to me.

It is. The long-demised Chestnut Street Bar & Grill in San Francisco
made a good one.

Steve

Arri London wrote:
>
> Ophelia wrote:
>>> On 2010-10-30, Ed Pawlowski > wrote:
>>>> I did not think anyone never had a PB&J.
>> Me!!! <raises hand>
>> --
>> --
>
>
> Didn't have my first one until about age 19 or so. Never grew up with
> the notion.


We weren't a sandwich household but I had the occasional PBJ.
I still have one a few times a year for lunch but have switched from
Concord grape jelly to raspberry jam. I used to love grape jelly with
cream cheese, too. Occasionally PB and sliced banana isn't bad, either.

gloria p