strumminsix wrote:2 - my PA friends agree, provolone is the cheese of choice on a cheesesteak
jeffm725 wrote:strumminsix wrote:2 - my PA friends agree, provolone is the cheese of choice on a cheesesteak
No, No. no! no? NO!
in my world it aint a real cheesesteak unless there is a giant can of cheez wiz sitting on the grill.
Not saying that provolone or american or anything else isnt fantastic on a cheesesteak, it is, but I think one of the requirements of a truly authentic Philly Cheesesteak is cheez wiz.
http://whatscookingamerica.net/History/ ... eSteak.htm
dleonard wrote:Gonna throw this out there...It's at both Pat's and Steve's. Did anyone ever wash down the cheesesteak with a Cherry soda? No idea who makes it as the tap just says "Cherry" but it is out of this world.
When someone says "What would Jerry do" (or say, or act)........
I say that "Jerry would have smoked a speedball, said "Fuck off"; slammed the door in your face and then devoured his cheesesteak" ........ THAT is what Jerry would have done............
studied_4_acid_test wrote:I live 10 minutes outside of Philly (south jerz). Pat's is the way to go. There's something special about that grill (it hasn't been cleaned in 50 years). As for Yuengling - 1 of my top 3 favorite beers. Whenever I venture out of the Yuengling distribution area I make sure to bring the gift of a frosty 12 pack to share the wealth.
Rusty the Scoob wrote:Good thing we're in the Cream Puff War Zone because I've tried Yeungling several times and have not once found it even slightly appealing. I know a ton of people who think it's great but I just think it's bloody awful.
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