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[#] Fri Mar 20 2015 19:24:01 EDT from IGnatius T Foobar

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What the flying f**k is a "cage free egg" ? I have *never* eaten, bought, or been served an egg that had a cage around it. What are they afraid of, RF interference messing with the yolk or something? These stupid hippies and their irrelevant ideas...

[#] Sat Mar 21 2015 00:25:07 EDT from zooer

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I made comments about this when I saw it several years ago, it is marketing for hippies,liberals and people who
want to feel good about the animal they are consuming.

Also notice how many companies are using "Dried cane juice" or something similar for "sugar"

[#] Sat Mar 21 2015 10:56:40 EDT from IGnatius T Foobar

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Wait, I thought "cane sugar" was a doubleplusgood phrase now, because it shows they didn't use corn syrup?

And as far as eggs are concerned, doesn't the shell count as a cage, from the chick's perspective?  If those hippies truly want cage-free eggs they should demand to see mother hens in the kitchen squirting shell-free offspring directly into the pan!

Also reading a few messages back I am reminded that Vince never did make good on his promise to describe the proper way to make a Philly Cheesesteak.


[#] Sat Mar 21 2015 11:43:02 EDT from zooer

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White bread, steakums, kraft slices and funyouns. The only proper way.

[#] Sat Mar 21 2015 19:43:12 EDT from vince-q

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2015-03-21 11:43 from zooer @uncnsrd
White bread, steakums, kraft slices and funyouns. The only proper way.

blech, yuck, lpstpslt, <puke>

[#] Mon Mar 23 2015 08:28:32 EDT from fleeb

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(and still no recipe, heh... he's hoarding a secret!)

[#] Mon Mar 23 2015 10:15:05 EDT from IGnatius T Foobar

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If he doesn't post it soon we'll whack him with a sugar cane.

[#] Mon Mar 23 2015 17:19:29 EDT from vince-q

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It's easy.

You will need:
a) 3 oz *thinly* sliced beef
b) about 1 oz slized onion
c) a few slices of sweet red pepper
d) granulated garlic
e) ordinary salt and black pepper
f) a hard-crusted (Italian) sandwich roll about 7 to 8 inches long


1. put a coating of olive oil in your frying pan, put on stove and get it hot (but do NOT allow the oil to burn)
2. once hot, put in the beef and use your spatula to break up the beef while turning constantly
3. when the beef has begun to brown, toss in the red pepper and onion
4. continue to turn and mix it all as it continues to cook - about 2 to 3 minutes after adding the onion and pepper.
5. just before removing from the pan, add garlic (healthy amount), a little salt and some black pepper.
6. the roll should be open flat, with 2 slices of provolone cheese in the roll.
7. take the incredients, hot, from the frying pan and put into the roll.
8. close up the open roll (make a sandwich out of it)
10. GO TO HEAVEN !!!!

a) some substitute "CheezWiz" for the provolone. This is "philly authentic" but too salty for me.
b) on occasion I've been known to add a little ketchup atop the "stuff" in the sandwich roll - not very authentic but very tasty.

If you are on any sort of diet, do NOT eat more than one of these a month.
Yes - it is practical to make just one sandwich, but more fun to make a few and share them with friends, family, the Consigliere, or caporegime, whoever happens to be there when you make these.

--Don Vincenzo

[#] Wed Mar 25 2015 18:24:16 EDT from IGnatius T Foobar

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Ok, nothing out of the ordinary there.  That's a genuine and philly-authentic recipe and method.  Now I want to go have one...

[#] Thu Mar 26 2015 11:11:50 EDT from vince-q

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Eh. "go *have* one" ????????????????????????

MAKE one. Making it is half the fun, and leaves the house smelling like a dago sandwich joint....

--Don Vincenzo

[#] Thu Mar 26 2015 12:30:41 EDT from zooer

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I thought you marinated the beef or did something special with the sandwhich, you didn't mention covering the
sandwich with Cholula hot sauce.

[#] Thu Mar 26 2015 13:45:49 EDT from IGnatius T Foobar

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Yes, yes, I would probably make it myself, but I'm not home right now! Some of us young whippersnappers aren't retired!

And my family loves those days when "IG's Diner" is open for business.

Real philly cheesesteak joints don't marinate at all. The good ones (e.g. *not* Pat's or Geno's) will just have a beef primal of some sort sitting on a slicer, hacking it up as they go.

I like hot sauce, but I'd much rather throw in some sliced cherry peppers along with the regular peppers.

[#] Thu Mar 26 2015 15:01:08 EDT from zooer

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I know "real" places don't marinate their beef, I just thought he did something special with it. Fry some
onions and peppers, throw some steak in the pan, cover with cheese put on bread. I was expecting more, and from
your above comment I think you were also.

I don't know what happened to me, I guess it is old age. I used to love hot foods, the hotter the better. If I
had chicken wings I wasn't happy unless I was sweating. I can't do it anymore, I no longer taste the flavor
just the heat. Freaking old age.

[#] Sat Mar 28 2015 16:32:41 EDT from vince-q

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The 'trick' - if, indeed, there is one - with the Philly cheesesteak sandwich is to fry everything in extra-virgin olive oil. THAT is where the "hidden mystery of the aftertaste" is found, that and the proper proportion of granulated garlic to salt to black pepper (what we called "GPS"). The mixture is roughly 5/3/2. You premix the GPS in a shaker, and shake it over the ingredients while in the pan (or on the grill).

Peppers? Sliced sweet reds are great. Add the sliced hot peppers to the sandwich after putting the cooked ingredients in the roll. DO NOT grill the hot peppers - you may end up grilling the "hot" (spiciness) right out of them.


Make the cheesesteak incredients exactly as previously described.
Prepare the sandwich roll then add shredded lettuce and tomato (cold).
Spread generous amounts of mayonaisse on each of the two inner surfaces of the roll. Add cooked ingredients from the original instructions.

You now have the Sandwich With Two Names:
a) Cheesesteak Hoagie
b) Cheesesteak Sub
Same thing.
Y U M !!!!

[#] Mon Mar 30 2015 10:36:16 EDT from IGnatius T Foobar

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I can't imagine the "authentic" Philly steak joints are using expensive EVOO on their flat tops. And really, once the grease gets going, I've never seen them add any type of oil at all. There's already plenty of grease on the surface.

For cooking it at home on a pan that hasn't been lubed yet, though ... yum!

[#] Mon Mar 30 2015 17:04:27 EDT from vince-q

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Right about that. Professional steak shops do not have to 'grease' their grills. Just a small "spritz" of oil to get the first batch going; then the remnants keep it "oiled" for the rest of the day.

If doing it at home, you need some oil. And the *only* oil that does this well is EVOO!!!

[#] Mon Mar 30 2015 23:18:47 EDT from zooer

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Cook it in a cast iron pan and it will be perfect.

[#] Tue Mar 31 2015 17:56:27 EDT from IGnatius T Foobar

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I've got a cast iron pan (the standard Lodge everyone's got). But now I'm thinking that perhaps I'll get one of those big slabs that converts your outdoor grill into a flat top. And then everyone's invited over to my place for cheesesteaks ... or better yet ... teppanyaki!

[#] Wed Apr 01 2015 10:11:05 EDT from zooer

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Okay, I will drive down for that. If by "Everyone" you mean all of us.

[#] Wed Apr 01 2015 20:13:03 EDT from nristen

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Okay, I will drive down for that. If by "Everyone" you mean all of us.

As long as it is not the "Facebook" crowd.

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