OT: I don't get it!

loco_engr

I have watched way too many cooking/food shows over the past years and every time philly steaks are shown I don't ever recall these speciality shops have included peppers and onions but the big chain fast food has seemed to included the peppers and onions in their sandwiches . . . slightly PO'd! 

fishlessman

loco_engr said:

I have watched way too many cooking/food shows over the past years and every time philly steaks are shown I don't ever recall these speciality shops have included peppers and onions but the big chain fast food has seemed to included the peppers and onions in their sandwiches . . . slightly PO'd! 

You are comparing lame philly and chain subs. There is so much better out there....that's my take

Langner91

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

fishlessman

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

And no salami.....

JohnInCarolina

http://www.youtube.com/watch?v=05Z1VjyTQck

fishlessman

sliced steak, mozz, roasted red peppers, sauted onion, and a light coating of red sauce

fishlessman

this is my version done in a wok, 2 tablespoons dark mushroom soy, 1 tablespoon 3 crabs fish sauce, i teaspoon sugar, marinade 4 hours and cook in the wok. terryaki steak bomb with peppers, onions, mushrooms, salami, and pepperjack

fishlessman

what i really dont get is with wiz......or any orange food colored cheese, but cheese whiz, you got to be kidding me

loco_engr

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

Acn

Cheesesteaks are at best the 2nd best Philly sandwich.  The roast pork is far superior.

Langner91

loco_engr said:

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

I assume, but don't know, that since I ordered a "cheesesteak" the cheese and steak (or whatever that meat is) were implied by my order.  But, now that you mention it, my answer was simply "wit", so maybe I got the works!

We need an egg-head-event in Philly so we can do the proper investigation.

I wish I could have stayed for breakfast and found some scrapple.  

fishlessman

Langner91 said:

loco_engr said:

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

I assume, but don't know, that since I ordered a "cheesesteak" the cheese and steak (or whatever that meat is) were implied by my order.  But, now that you mention it, my answer was simply "wit", so maybe I got the works!

We need an egg-head-event in Philly so we can do the proper investigation.

I wish I could have stayed for breakfast and found some scrapple.  

Found scrapple once down there. Will never look again

JohnInCarolina

Langner91 said:

loco_engr said:

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

I assume, but don't know, that since I ordered a "cheesesteak" the cheese and steak (or whatever that meat is) were implied by my order.  But, now that you mention it, my answer was simply "wit", so maybe I got the works!

We need an egg-head-event in Philly so we can do the proper investigation.

I wish I could have stayed for breakfast and found some scrapple.  

At one point in time there was discussion of an Egg Fest in the Philly area.  I want to say it was going to be called the Egg Fest For Eastern Delaware to Upper Pennsylvania, or just EFFEDUP for short.  

6baluts

I think when BBQ Guru was based in Warminster Pa they used to have an event every now and then.
However @JohnInCarolina naming convention for such an event is "gold" if ever held  

Money_Hillbilly

caliking

Langner91 said:

loco_engr said:

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

I assume, but don't know, that since I ordered a "cheesesteak" the cheese and steak (or whatever that meat is) were implied by my order.  But, now that you mention it, my answer was simply "wit", so maybe I got the works!

We need an egg-head-event in Philly so we can do the proper investigation.

I wish I could have stayed for breakfast and found some scrapple.  

@dmw makes a mean scrapple breakfast sammich. It’s been a highlight of Butt Blasts past. 

caliking

Philly cheesesteak has been on my list for far too long. Putting it on the agenda for January 2023

what kind  of bread/roll is typically used? I’d like to bake my own. 

Langner91

It's a hoagie type roll, as I recall.

No offense to my "City of Brotherly Love" brethren, but the meat and cheez whiz topping were very disappointing.  I figured it would be steak.  It is a "meat-like" loaf that is sliced/shaved similar to Gyro meat from a consistency standpoint.  I was expecting mozzarella, it is, literally, cheez whiz. 

You will make a 10X better steak and cheese sammich, @caliking.  I am not sure what the big deal is, really. But, I respect that my opinion would likely get me beat up in Philadelphia, so I feel I must just not get it.

Thatgrimguy

Langner91 said:

It's a hoagie type roll, as I recall.

No offense to my "City of Brotherly Love" brethren, but the meat and cheez whiz topping were very disappointing.  I figured it would be steak.  It is a "meat-like" loaf that is sliced/shaved similar to Gyro meat from a consistency standpoint.  I was expecting mozzarella, it is, literally, cheez whiz. 

You will make a 10X better steak and cheese sammich, @caliking.  I am not sure what the big deal is, really. But, I respect that my opinion would likely get me beat up in Philadelphia, so I feel I must just not get it.

I completely agree. I really wanted to love the "Philly Cheesesteak" but it's really just not the best steak sandwich.  

fishlessman

JohnInCarolina said:

Langner91 said:

loco_engr said:

Langner91 said:

When I was in Philly once, I stopped at Geno's.  I had no idea what I was doing.  When I ordered my sammich, he asked me "WitOrWitOut?"

I said, "What?"

He repeated his "WitOrWitOut?"  I explained that I was from the midwest and had no clue what he was talking about.  He said "Wit.  Onions and Peppers.  Or. WitOut?"

I figured they always came wit.

Thanks for clearing that up. I always thought it was witorwitout cheese. 

I assume, but don't know, that since I ordered a "cheesesteak" the cheese and steak (or whatever that meat is) were implied by my order.  But, now that you mention it, my answer was simply "wit", so maybe I got the works!

We need an egg-head-event in Philly so we can do the proper investigation.

I wish I could have stayed for breakfast and found some scrapple.  

At one point in time there was discussion of an Egg Fest in the Philly area.  I want to say it was going to be called the Egg Fest For Eastern Delaware to Upper Pennsylvania, or just EFFEDUP for short.  

my preference is a french baguette baked larger,  and bought when still warm. they get stale rather quickly

caliking said:

Philly cheesesteak has been on my list for far too long. Putting it on the agenda for January 2023

what kind  of bread/roll is typically used? I’d like to bake my own. 

my preference is a french parisian baguette baked larger,  and bought when still warm. they get stale rather quickly

caliking

Thatgrimguy said:

Langner91 said:

It's a hoagie type roll, as I recall.

No offense to my "City of Brotherly Love" brethren, but the meat and cheez whiz topping were very disappointing.  I figured it would be steak.  It is a "meat-like" loaf that is sliced/shaved similar to Gyro meat from a consistency standpoint.  I was expecting mozzarella, it is, literally, cheez whiz. 

You will make a 10X better steak and cheese sammich, @caliking.  I am not sure what the big deal is, really. But, I respect that my opinion would likely get me beat up in Philadelphia, so I feel I must just not get it.

I completely agree. I really wanted to love the "Philly Cheesesteak" but it's really just not the best steak sandwich.  

 I like the elements of it, but know that it will underwhelm if the bread/roll doesn't hold up on its own. The steak, peppers, onions, cheese part of it will be easy to source and pull together, but the roll is going to take a bit. 

@fishlessman - Thanks for the tip.  I've been on a banh mi kick this year, so rediscovered how wonderful baguettes are. Tried baking my own a couple of times, but I'm not there yet. Bolillo is readily available, and its kind of like a baguette. Might try it and see how it works out.

QDude

The best cheesesteak sandwich is found in Niagara Falls - Mariposa's.  They operate out of a food truck now.  The best I have ever had, bar none.

nolaegghead

Banh mi are delicious….it’s all about the bread.  Hard to find the perfect crumbly French in most places

fishlessman

nolaegghead said:

Banh mi are delicious….it’s all about the bread.  Hard to find the perfect crumbly French in most places

its getting incredibly hard to find good bread, the flavor is getting washed out, the crust is all wrong, the color seems to be fading. not sure if its the new ovens or economics with ingredients.

lousubcap

Paging @ColbyLang about the bread concerns.  

ColbyLang

fishlessman said:

nolaegghead said:

Banh mi are delicious….it’s all about the bread.  Hard to find the perfect crumbly French in most places

its getting incredibly hard to find good bread, the flavor is getting washed out, the crust is all wrong, the color seems to be fading. not sure if its the new ovens or economics with ingredients.

Bahn Mi bread is very similar to French Bread, more specifically New Orleans style French bread. Flavor being washed out is due to lack of aging/fermentation in doughs. Many are using quick “bases” instead of following traditional methods. Think supermarket bakery style bread. Color fading is young product or under “doped” doughs with less sugar/different sugar in it. As commodity prices skyrocket, many bakers are cutting corners to save bottom line pennies. Price increases suck to pass on to customers. 

cookingdude555

I love the cheese whiz on my cheesesteak. I have never had it outside of a cheesesteak but it works for me in this formula. I always get mine with onions. 

fishlessman

ColbyLang said:

fishlessman said:

nolaegghead said:

Banh mi are delicious….it’s all about the bread.  Hard to find the perfect crumbly French in most places

its getting incredibly hard to find good bread, the flavor is getting washed out, the crust is all wrong, the color seems to be fading. not sure if its the new ovens or economics with ingredients.

Bahn Mi bread is very similar to French Bread, more specifically New Orleans style French bread. Flavor being washed out is due to lack of aging/fermentation in doughs. Many are using quick “bases” instead of following traditional methods. Think supermarket bakery style bread. Color fading is young product or under “doped” doughs with less sugar/different sugar in it. As commodity prices skyrocket, many bakers are cutting corners to save bottom line pennies. Price increases suck to pass on to customers. 

it amazes me that the good bakeries are going out of business and the generic ones are thriving. bread has turned into road trips for me, theres still some good italian bakeries near me, portuguese sweet rolls are an hour round trip (the ones near me are not even sweet nor have that signature orange hue) and a new england bulkie is a lost cause

ColbyLang

fishlessman said:

ColbyLang said:

fishlessman said:

nolaegghead said:

Banh mi are delicious….it’s all about the bread.  Hard to find the perfect crumbly French in most places

its getting incredibly hard to find good bread, the flavor is getting washed out, the crust is all wrong, the color seems to be fading. not sure if its the new ovens or economics with ingredients.

Bahn Mi bread is very similar to French Bread, more specifically New Orleans style French bread. Flavor being washed out is due to lack of aging/fermentation in doughs. Many are using quick “bases” instead of following traditional methods. Think supermarket bakery style bread. Color fading is young product or under “doped” doughs with less sugar/different sugar in it. As commodity prices skyrocket, many bakers are cutting corners to save bottom line pennies. Price increases suck to pass on to customers. 

it amazes me that the good bakeries are going out of business and the generic ones are thriving. bread has turned into road trips for me, theres still some good italian bakeries near me, portuguese sweet rolls are an hour round trip (the ones near me are not even sweet nor have that signature orange hue) and a new england bulkie is a lost cause

It’s a science. It’s a lost art. Staying true to tradition is extremely difficult. Now it’s tonnage per hour, no longer quality centered. People don’t realize that 99.9% of the stuff bought in grocery store delis is shipped frozen just as it sits on the shelf. Generic. They’ll write Happy Birthday Fishlessman on the cake, once it defrosts 

Langner91

cookingdude555 said:

I love the cheese whiz on my cheesesteak. I have never had it outside of a cheesesteak but it works for me in this formula. I always get mine with onions. 

Maybe my problem with Cheez Whiz is it always makes me think of this:

Legume

I love old school nachos like that, just need some pickled jalapeños.