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

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The incredible edible egg, liked or not?

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@JojoTheWhale Remember that DHCP problem? After I posted about it it never happened again, after it had been going on for months. Nothing had been changed. Firmware was the same. I hadn't updated Windows. It just decided it would work from now on.
 
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Beef Invictus said:
She already had one fall out.

She knows grown-up teeth come in after. She also knows grownups are in charge.

When it fell out, I first knew something was up be cause she started laughing like a victorious villain. Literally, MWAA HA HA HAAAA and then she started gloating about how she's gonna be in charge now. It was a power rush.

Concerning
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Does she know that if she’s lucky, when she gets grown up teeth they might be fangs? And then she could drink the blood of the living.
 
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ellja3 said:
Ok, googling Cheesesteak recipes now as something to potentially experiement with during Christmas mini-break to avoid the mini-depression I am currently facing. Reading ingredients alone made me feel a little heart attack, but oh well.

- Has any one of you tried?
- Is it worth it?
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cheesesteak with onions is my go to a good roll is a must though.
 
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ellja3 said:
Ok, googling Cheesesteak recipes now as something to potentially experiement with during Christmas mini-break to avoid the mini-depression I am currently facing. Reading ingredients alone made me feel a little heart attack, but oh well.

- Has any one of you tried?
- Is it worth it?
Click to expand...
Yes and yes. They get overhyped a bit in Philadelphia (obviously), but they are certainly delicious when done well. Gert is right, it's all about the bread.

True ingredients should just be a good roll, shaved rib eye steak, cheese of your choice (cooper sharp, whiz, american, provolone), and fried onions if you're into that sort of thing. Bell peppers never belong on a cheesesteak, so disregard any recipe that calls for them.
 
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ellja3 said:
Noted. The price of a ribeye steak made me raise an eyebrow and perhaps not use it for first experiment tho. Will check what alternatives are at the store [currently just browsing big-chain apps] :)
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Ideally you want good Italian bread. Presumably you can't get Cheeze-Whiz where you live, but if you can don't even think about it. It's foul.
 
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ellja3 said:
Noted. The price of a ribeye steak made me raise an eyebrow and perhaps not use it for first experiment tho. Will check what alternatives are at the store [currently just browsing big-chain apps] :)
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alot of places use sirloin it's not as good as ribeye but might be ok to experiment with.
 
Cody Webster said:
So, the wife has a work conference over in Amsterdam in mid-March, and I was going to tag along. The conference is a Monday-Thursday and she said she isn't going to have any time to do anything other than work related activities during that time. I am going to head over with her and I'll find things to do while she's working/I'll probably work as well, but we are going to extend the trip on the back end, until probably the following Saturday.

Anyone have any good recommendations on countries/places to visit while over there? We discussed perhaps maybe going to Dublin or London and we also talked about maybe just going to Italy for the week. We are open to flying anywhere.
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Munich is a wonderful time, as well. It's a smaller town, but has some great history.
 
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VladDrag said:
Munich is a wonderful time, as well. It's a smaller town, but has some great history.
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I was in Munich this October and... Maybe we were staying in the wrong district of it, but... Seemed so insanely filled with imigrants that it killed the vibe. Don't get me wrong, I am not being racist of any sort, nor did they make me feel uncomfortable, but it really made it seem a little less authentic. But - again - perhaps it had to do with place we were staying at.
 
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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?
 
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ellja3 said:
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?
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Jalapeno peppers on a cheesesteak is definitely not authentic Philly. Regular old green peppers are fine if you must have peppers. Onions, mushrooms, provalone is The One True Way as far as I'm concerned.

Edit: This is Cheese Whiz. Stay away. If God had intended cheese to come out of a bottle cows would be made of glass or plastic.

419rN2k8TVL._AC_SY580_.jpg
 
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ellja3 said:
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?
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Hot peppers are fine. Once you get the base you can pretty much do whatever you want, but bell peppers always seem to pop up on "Philly Cheesesteaks" from areas not local to Philly for some reason and they're pretty much never on an actual Philly cheesesteak.
 
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ellja3 said:
Noted. The price of a ribeye steak made me raise an eyebrow and perhaps not use it for first experiment tho. Will check what alternatives are at the store [currently just browsing big-chain apps] :)
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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.
 
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ellja3 said:
I was in Munich this October and... Maybe we were staying in the wrong district of it, but... Seemed so insanely filled with imigrants that it killed the vibe. Don't get me wrong, I am not being racist of any sort, nor did they make me feel uncomfortable, but it really made it seem a little less authentic. But - again - perhaps it had to do with place we were staying at.
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Maybe...I was there in 2012 so it may have changed a bit.

I stayed near Sendlinger Tor. We were a 5 min walk north to Marienplatz.

It was fun, at that time, I had recently graduated from college. I had taken 4 semesters of German, and it was put to the test. It doesn't help that they speak a ridiculous dialect, not what I learned at school. My grandmom came from Germany, so I met up with some of my relatives there, too.
 
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