The two most famous cheesesteak joints are right across the street from each other. They sit on the intersection of Passyunk Ave. and 9th Street, in South Philadelphia.
They don’t just serve the hoi polloi
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BooMan
Martin Longman a contributing editor at the Washington Monthly. He is also the founder of Booman Tribune and Progress Pond. He has a degree in philosophy from Western Michigan University.
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playing a sick joke on me when I was brought a cheesesteak with Cheez Whiz on it during a visit to Philly. I’ll stick to provolone but will sheepishly admit that it wasn’t bad with the other stuff. The only topping I like that comes out of an aerosol can is whipped cream.
to consume Cheez Whiz.
But it is much better that way. The Whiz and grease blend together and create a heavenly new liquid. There is nothing like it.
Aint that the truth!
Heh…if you ever go scuba diving, take a can of CheeseWhiz along..tap the button and out comes little globs..the fish love it…
Didn’t somebody post a recipe here? I’d like to try it with the Yves substitute meat…. but I will get Cheese Whiz!
Pat’s recipe is below the picture.
“How to order a Steak”
by I. M. Hungry
Step 1.
Specify if you want your steak with (wit) or without (wit-out) onions.
{if you’re not a rookie this should come naturally}
Step 2.
Specify Plain, Cheez Whiz, Provolone, American Cheese or a Pizza Steak.
{we have lettuce and tomatoes / { if we have to read your mind it’s 50 cents extra}
Step 3.
Have your money ready.
{do all of your borrowing in line}
Step 4.
Practice all of the above while waiting in line.
{if you make a mistake, don’t panic, just go to the back of the line and start over}
Yeah…w/ wiz…thought that was the way it was done! But I was just a tourist…whatta we know bout Philly cheesesteak out here in the west? At least I got it at Pat’s, that oughta be worth somethin’!
Gotta go…
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DELICIOUS!
The Irish Coffee Story
Soon the fame of the Buena Vista’s Irish Coffee spread throughout the land. Today, it’s still the same delicious mixture, and it’s still the same clamorous, cosmopolitan Buena Vista. Both…delightful experiences.
Oui – Liberté – Egalité – Fraternité
and real restaurants! like this one:
and this one:
I’ve never been that far south. Those pictures just made me hungry.
Maybe you’ll make me Magret de canard, travers de porc au miel et épices, poulet à la peau croustillante
And take you to the restaurant at the top, which is within 200m of my office…
Here are some typical examples of lyonnaise cuisine:
And the wines…
certainly sounds intriguing. Is that a garlic broth?
Snail ravioli in a mild garlic broth, yes…
sound great. I was confused by doux, which I read as soft. I see it also serves for mild.
So, when do you come to Lyon? we could ask Jérôme to join us for a lunch (or dinner)…
how long is the train ride?
I took the train from Lausanne to Paris. Does that stop in Lyon? It seems a little out of the way.
No, the train from Lausanne to Paris doesn’t go through Lyon.
Lyon is 2h by train from Paris (TGV high speed train) and less than 2h from Geneva.
and I’m due since I was last in Europe in 1996 and 2001, so next year I must return…
Now, how will I pay for it?
I have an idea about that…
But we will discuss it later, I…must…go…to…bed…
I’ve always been more of a hoagie lover, myself (and have always wondered why other places have to call hoagies by other names — and names that already have other meanings, at that: submarines, heroes, grinders, etc. They’re HOAGIES!!!).
Anyway, back to cheesesteaks, my 2 kids had their first taste of them (with Cheez Whiz) on a whirlwind 4-day trip to the Philly area back in 2000 (they were 14 and 10 at the time), and went crazy for them. I was back in the U.S. two summers ago, but just with my younger son, and ended up bringing a cheesesteak (with all the ingredients wrapped separately, plus an extra bottle of Cheez Whiz) back to Italy for my older son. We were staying with friends in the West Chester area, and there’s a really good cheesesteak/hoagie place right there in West Chester (but the name escapes me at the moment).
Ah! I almost forgot! Another thing I managed to bring back, keeping it cold all the way, was a package of scrapple (another Philly delicacy they fell in love with)… and an assortment of Tastykakes (Butterscotch Krimpets, mmmmm!). And what about the soft pretzels? Yum!
Thank goodness we live here instead of there. I don’t know what shape we’d be in by now!
For any nostalgic “displaced Philadelphians” out there, you might like to know that there’s a Taste of Philadelphia website that ships “Philly Care Packages” (hoagies, cheesesteaks, Tastykakes, soft pretzels, etc.) anywhere. And you can get Tastykakes either through the Tastykake website or on eBay.
near me called Joey Joe’s. They sell their hoagies on a soft pretzel sliced in half. I’ve never tried one, but you can, if you want, have it all.
still hot from the oven, and a whole bunch of Rolling Rock ponies…yeah, that was a fairly pleasant afternoon a long, long time ago…
and not because it is heroic. Greeks opened a lot of sandwich shops. Oftgen they would make a sandwich with a little sliced lamb, some onions and other stuff and a somewhat creamy sauce. The Greek word for this is something like “gyros” (I am NOT a llinguist) but in Greek the initial letter is not a hard “g” like in give but somewhat softer, in the back of the throat, like gh ish — hence it sounded to the none initiate like “hero”
does that help?
You put provolone or american on the cheesesteak itself. Yeesh.
BTW, I’ll betray my Ivy League bias and vote for Abner’s Steaks over Pat’s and Geno’s. Abner’s is just off the UPenn campus and is for my money the best place to send your cholestrol through the roof.
but I read your comment to the Boogal and she said, “he is simply and utterly wrong.”
Of course, when it comes to steaks and the cheese that comes with them, Philadelphians will never agree, and never stop debating.
Next time I’m on the west side of town I’ll drop by Abners.
They’re good, although whenever I have one, I can feel my arteries clogging up.
Well, you only live once!