OT: 108th Obsequious Banter Thread: Nine dozen eggs and not one broken

[ellja3]

The only option of Provolone I found in store apps was a 1 kilogram ball that looks like a kettlebell, haha, goddam, this is fun.

 

[Hollywood Cannon]

Cheese Whiz slaps.

GREAT post.

 

[ellja3]

It's a simple thing really.

1 - Buy adequate steak..ribeye is traditional. Slice thin or shave (if you have the means).

2 - Buy good long rolls. They should not be crunchy at all but can have a little bit of firmness to them.

3 - Buy good quality cheese. Not sure what you can get there. If you can get Cooper Sharp American that is the best to me but Provolone is also excellent. Swiss works. Cheddar is for burgers. No french cheeses.

4 - Onions, either fried or caramelized, are a good topping choice. Philadelphians do not put Bell Peppers on there but you'll see impostors like Subway offer that. Hot or Sweet Cherry Peppers are acceptable.

Cook the shaved ribeye to near completion, then put your cheese on top of the shaved ribeye while it's still on the cooking surface you're using so it can melt while the steak finishes. Then turn your roll upside down and put it on top of the pile of cheese and steak. Swallow up the ingredients with the roll, flip it over, and then roll it up right with aluminum foil to get it all shaped properly. Unroll and top with peppers and/or whatever sauce you prefer. A lot of Philadelphians use ketchup, some use mayo, and the true weirdos use both. I like mine with caramelized or grilled onions and then instead of adding cherry peppers at the end, I hit it with some Sriracha sauce.

<3 Thanks for the description. Sriracha sauce, btw, is true love.

 

[Rebels57]

<3 Thanks for the description. Sriracha sauce, btw, is true love.

You'll love it on a cheesesteak but I would try one without sauce first to compare. Maybe just dip it in different sauces to experiment.

 

[ellja3]

You'll love it on a cheesesteak but I would try one without sauce first to compare. Maybe just dip it in different sauces to experiment.

You greatly overestimate my willingness to do repeated attempts if the first one fails, haha

 

[Kermit the Prog]

The only option of Provolone I found in store apps was a 1 kilogram ball that looks like a kettlebell, haha, goddam, this is fun.

Ok, in true outsider style, Imma tell you something others here will chafe at.

What you put on your cheesesteak is purely your choice. In college, when I was bartending, I had access to the grill at the end of the night. I'd cook the chipped steak and add American cheese on the grill. Then, I'd look to see what was still out. Bacon. I like bacon, so I chopped it up and threw that in there. Black olives? Yep, that, too.

Pat's and Geno's, which are loudly hailed as the "first" cheesesteak places in Philly (which I don't believe is accurate) and were the de facto standard bearers as to "what belongs on a cheesesteak and what does not," including the 'Whiz. This drove parochial definitions of what is "acceptable" and what is "not acceptable" for many defenders of this local delicacy. These places were established in the mid-1960s.

By comparison, I grew up near the Claymont Steak Shop (CSS), which pre-dates one, if not both, Pat's and Geno's, so it can also lay claim as to what belongs and what does not. Almost everyone ordered ketchup on theirs at CSS, whereas it is considered a sin to do so north of the Delaware border. CSS was, at one time, the greatest cheesesteak shop on the planet, when it was owned by the Dematratos family, and won numerous "Best of" awards, even outside of Delaware. The current incarnation, while still very good, is not as great. I get mine with EXTRA ketchup, so I can dip my steak fries in it. It's all personal choice, really.

tl/dr: Put whatever the hell you want in/on your cheesesteak*. It's YOUR cheesesteak. Just don't call it a "Philly cheesesteak." It's just "cheesesteak."

* - But don't skimp on the roll or the meat itself.

 

[Jack Straw]

Speaking of cheesesteaks...

Eagles sent Doug Pederson 35 cheesesteaks after Jaguars' overtime win against Cowboys

 

[swami24]

Does anybody else wrap their paint rollers in foil and freeze them for later use? It works really well.

We will use plastic wrap, or a newspaper bag and put one in the fridge for next day use. Plastic keeps all the moisture in. Not worth saving for long term

 

[Young Sandwich]

Ok, in true outsider style, Imma tell you something others here will chafe at.

What you put on your cheesesteak is purely your choice. In college, when I was bartending, I had access to the grill at the end of the night. I'd cook the chipped steak and add American cheese on the grill. Then, I'd look to see what was still out. Bacon. I like bacon, so I chopped it up and threw that in there. Black olives? Yep, that, too.

Pat's and Geno's, which are loudly hailed as the "first" cheesesteak places in Philly (which I don't believe is accurate) and were the de facto standard bearers as to "what belongs on a cheesesteak and what does not," including the 'Whiz. This drove parochial definitions of what is "acceptable" and what is "not acceptable" for many defenders of this local delicacy. These places were established in the mid-1960s.

By comparison, I grew up near the Claymont Steak Shop (CSS), which pre-dates one, if not both, Pat's and Geno's, so it can also lay claim as to what belongs and what does not. Almost everyone ordered ketchup on theirs at CSS, whereas it is considered a sin to do so north of the Delaware border. CSS was, at one time, the greatest cheesesteak shop on the planet, when it was owned by the Dematratos family, and won numerous "Best of" awards, even outside of Delaware. The current incarnation, while still very good, is not as great. I get mine with EXTRA ketchup, so I can dip my steak fries in it. It's all personal choice, really.

tl/dr: Put whatever the hell you want in/on your cheesesteak*. It's YOUR cheesesteak. Just don't call it a "Philly cheesesteak." It's just "cheesesteak."

* - But don't skimp on the roll or the meat itself.

Bacon definitely works. Pepperoni is another hidden gem.

 

[Jack Straw]

Bacon definitely works. Pepperoni is another hidden gem.

Pizza sauce. 5 stars.

-------- Damn automerge --------

 

[Rebels57]

Bacon definitely works. Pepperoni is another hidden gem.

Agree with both. I've also used Chimichurri sauce with good results.

One of my favorites though is a Teriyaki Chicken Cheesesteak...if done right they are incredible.

 

[Jack Straw]

One of my favorites though is a Teriyaki Chicken Cheesesteak...if done right they are incredible.

 

[BernieParent]

It's from a fun site called inspirobot. I feel like The Child's 'inspirational' message would have been much, much darker.

InspiroBot

inspirobot.me

EDIT: The Child may have been involved with this one...


View attachment 624364

This leaves me with a few questions, such as "Am I the kicker or the kickee?"

 

[Surrounded By Ahos]

This leaves me with a few questions, such as "Am I the kicker or the kickee?"

Ain’t no reason you can’t be both

 

[Lord Defect]

Re: Cheesesteak, I appreciate all the insight; thanks guys!

Picking a good roll - makes tons of sense.
Sirlon instead of ribeye - great suggestion!
I don't even know what the hell was the cheese you were reffering to, so probably won't stumble upon it, haha.
Bell peppers don't belong there - ok - but regular peppers? Not a Carolina Reaper surely, but some sort of Jalapeno-level thing?

Longhots. I’m sure you don’t have them amongst your multitude of peppers.
Longhots can range between 1000 SCO and 20,000 SCO. It’s all completely random. Use a pepper in that range that’s not overpowering in taste.

 

[BernieParent]

Top ten biggest analytic supporters/posters on HF Flyers. Go. Need this for things.

@Appleyard
@JojoTheWhale
@Magua

Ain’t no reason you can’t be both

"Satan's got nards!"

 

[Runner77]

Probably based on a true story.

 

[PAZUZU]

Put the cheese whiz on your fries, not the steak.

 

[Runner77]

Bruges is very pretty.

Does life in Bruges imitate art in any manner?

In Bruges features 126 uses of the f-word and its derivatives. Over the course of the film's 107-minute running time, that works out at around 1.18 f-words per minute.

 

[Cody Webster]

Don't you people know there's a food thread for all this food talk!??

 

[Chinatown88]

The flood gates were opened. And not one of us dares question the illustrious MSE.

 

[LegionOfDoom91]

View attachment 624569

Would have funnier if it was a 2x4.

 

[LegionOfDoom91]

Pizza cheesesteak, Buffalo chicken cheesesteak, etc. it doesn’t have to be a traditional one.

 

[Jack Straw]

“Why is there a chair right where I want to put my head down?”

 

[Beef Invictus]

“Why is there a chair right where I want to put my head down?”
View attachment 624985

Why is there?