Being the Continuing Adventures of a Woman and her Trusty Kayak in New York Harbor, the Hudson River, and Beyond.
(with occasional political rants just to keep things lively!)
You gonna eat those crumbs?......
looks pretty good! was that in that indoor market area? (can't remember the name). we visited there on my only trip to Philly a few years back.
Philadelphia is definitely one of those places that is worth visiting once in your lifetime.
As usual, you are a model of tact, letting the pictures do the talking.I still can't believe that, after 400 years of diverse cultures melting into its pot, that this is the best my sad hometown can do for a signature foodstuff.What hope is there for a cuisine that not only tolerates but encourages Cheez Whiz?
but enough about health food..
i love cheez wez and spam . with tofu and mangos its great
I'm actually afraid that this didn't count because the option of provolone was given, and I took it. Does the absence of a pasteurized processed cheese food mean that I have still not actually tried a Philly Cheese Steak? This one that I had wasn't bad - I think one more slice of cheese and we really could've had something. Or maybe I should've had hot peppers. Dunno, it just needed a little something more. Although that did not stop me from nibbling at those crumbs while Mandy finished her sausage & peppers.We went back to the Reading Terminal Market the next morning to beignets for breakfast (there was a Cajun place that sold them on Sundays) & I saw somebody walking away from a place called Carmen's, I think it was, with a similar but cheesier sandwich. That actually looked a lot better. Either one beats those things they serve in our cafeteria hands-down. I suspect some regional plot, rather like the one that I suspect Manhattan restaurants of having for New England clam chowder. I LOVE New England clam chowder but mostly I skip it if I see it on a menu in NYC, 'cause in Manhattan, New England clam chowder usually sucks, and I think that the Manhattan chefs do that intentionally to get people to think that that vegetable soup with clams that they call "Manhattan clam chowder" is actually a viable option. I'm pretty sure that the Philly cheese steaks in our cafeteria are some sort of similar plot.
According to Wikipedia (which is never wrong) they were putting provolone on Philly cheese steaks long before CheeZ Whiz was even invented...."Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese; Olivieri claims provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location....Philadelphia Inquirer restaurant critic Craig LaBan says "Provolone is for aficionados, extra-sharp for the most discriminating among them." Geno's late owner, Joey Vento, said, "We always recommend the provolone. That's the real cheese."
I think it's the same Wikipedia article that explains the current proprietors of Pat's Steaks serve more Cheez Whiz 'steaks' than provolone because that's what today's customers prefer.This is, then, the post-provolone generation. A chemical caricature is preferred to the genuine original.There, in a nutshell, or in a sandwich I guess, is what's wrong with that hopeless town.
Why blame Philadelphia? More people choosing Cheez Wiz over provolone is the essence of what is wrong with America. Thank god that there are people like Bonnie who appreciate the finer things in life like provolone. and kayaking and spam.
Two outta three ain't bad, right? I'm just happy to find out that I unintentially picked the RIGHT cheese.
Provolone is a winner! Some excellent documentary action happening here...
Now I'm really finding myself wondering how many Cheez Whiz cheesesteaks are sold to people who, like me, labor under the missapprehension that Cheez Whiz is supposed to be an integral part of the Philly Cheese Steak experience, but unlike me, do not allow their overwhelming preference for actual cheese over cheez wiz a "z" to guide their final choice.
Cheez Whiz is new age . However...good tasting. The Philly Steaks should have two cats, one is classic, one is modern. If there is Provo on the sandwich it NEEDS to be in the amount that it is gooey !
That's what I was thinking. It was greasy-messy, but I thought it should be cheesy-messy too - when you take a bite you should have to use your fingers to deal with the stretchy melty strings. Mmm, yes. That would be good.
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