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...
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"
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.
I'M HUNGRY DAMMIT!!
2015-03-21 11:43 from zooer @uncnsrd
White bread, steakums, kraft slices and funyouns. The only proper way.
blech, yuck, lpstpslt, <puke>
(and still no recipe, heh... he's hoarding a secret!)
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)
9. EAT 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.
Ok, nothing out of the ordinary there. That's a genuine and philly-authentic recipe and method. Now I want to go have one...
MAKE one. Making it is half the fun, and leaves the house smelling like a dago sandwich joint....
sandwich with Cholula hot sauce.
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.
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.
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
Y U M !!!!
For cooking it at home on a pan that hasn't been lubed yet, though ... yum!
If doing it at home, you need some oil. And the *only* oil that does this well is EVOO!!!
Okay, I will drive down for that. If by "Everyone" you mean all of us.
As long as it is not the "Facebook" crowd.