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south philly cheese steak
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lowercasebill
Posts: 5,218
the raws



woked the veggies [and the meat]





woked the veggies [and the meat]



Comments
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Yummmy! :cheer:
Amazin bend to your wok handle. :ohmy:Nice work my friend.
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Looks good enough to eat!!
Love the twisted handle, grabber, get it out of there quick thing you did.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
how far south we talkin there brother :laugh: They look great man, hot enough up there for you today?happy in the hut
West Chester Pennsylvania -
making the wok fit the egg was a fun project, only one trip to the hardware store! and it seems to be standing up to the heat so far .
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it was tasty and filling.. wok works great but got to remind myself to wear a glove
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mexico????
yes.. i stayed out of the garden ,,wash and waxed teh jeep and took off the doors.. not bad afternoon in the shade with the hose.. -
Looks great - meat looks very tender and moist
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marinated for couple hours and cook hot and fast.. it was good ..
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marinated for couple hours and cook hot and fast.. it was good ..
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bil,
I've had quite a few cheesesteaks.
and tacos...
Looks awesome though -
Forgot you still had wood handle on your wok. Don't see how you keep from toasting them! Cheese stake looks great but to be a true cheese stake ya needs some shrimps!!! :P
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around here anything with cow meat and cheese served on something made of flour is a cheese steak :laugh:
i was going to put scrapple on it too :laugh: -
shrimp!!!!!!!!1 i knew i forgot something :laugh:
handles are holding up pretty well.. not sure why.
i should have included this in my post but having a carbon and a cast iron wok and lots of cast iron stuff i have come to the conclusion that lard is by far the best 'fat' with which to season them.. off to the japanese knife gathering -
not too many even know what that is. :laugh:
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bill, bill, bill,,,,,, you gonna make me come up there and teach you the "South Philly" ways
and with those great rolls you have available, I think JL's a bad influence on you
:laugh: :laugh: looks good anyway :P
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