Jason Perlow

Thanks Patti. Not a debris Po Boy, but it does the trick.

DC cheesesteaks are very good, and unlike their Philly cousins, hot peppers, sauteed bell pepper and lettuce and tomato are considered vital components. I remember my two years at American University fondly with our on-campus Armand's, but I thought the off-campus locations were better. Does Armand's still exist in DC? EDIT: Apparently, they DO exist, but are now much more focused on Pizza. Back in '87-'89 they made a really good cheesesteak, though.

We bought the sliced ribeye from Han Ah Reum, which is a Korean super mart chain in Northern NJ (and elsewhere). The sliced Ribeye cut they sell is for Bulgogi or for Chadolbaggi, which is a type of Korean BBQ. Given the price and quality they were selling it at, i wasn't going to split hairs on the thickness, but you are right.

<div align="center"><b><font size="4">Fourth Annual eGullet Society Asian Lunar New Year Fundraising Dinner & Year of the Dog Celebration</font></b> <b>China 46 Restaurant</b> 88 US Hwy 46 West, Ridgefield, NJ 201.313.0088 <b>Sunday, 29 January, 5 pm -- 8 pm </b> <br> This highly anticipated dinner will showcase the expertly prepared Shanghai, Hong Kong and Sichuan cuisine of the critically acclaimed China 46 restaurant in Ridgefield, NJ, along with a traditional Chinese New Year Lion Dance performed in costume by cultural dancers from a local Chinese youth group. Proceeds from this event will support the eGullet Society's internet infrastructure and help fund its charitable efforts, including the <a href="http://forums.egullet.org/index.php?showtopic=75083"> eG Scholarships Program</a>. Attendance is open to all eGullet Society Members and their guests. </div> <HR noshade> <table border="0" width="100%" > <tr> <td width="311"> <img src="http://images.egullet.com/u2/i2471.jpg" width="307" height="231"> <br> <br> <div align="center"><a href="http://forums.egullet.org/index.php?showtopic=58533">2005 Dinner Pictures</a> (click)</div> <br> <br> <div align="center"><a href="http://forums.egullet.org/index.php?act=findpost&pid=498926">2004 Dinner Pictures</a> (click) </div> <br> <br> <img src="http://images.egullet.com/u2/i2472.jpg" width="304" height="419"></td> <td> <div align="center"><b><font size="3">Menu</font></b> <br><br> <b>First Course</b> <i>Spicy Capsicum Cellophane Noodles</i> <i> Cold Firm Bean Curd "Noodles" with Cilantro and Sesame Oil </i> <i> Pork and String Bean Jiaozi Dumplings </i> <b>Soup </b> <i> Exotic Greens with Pork and Tofu Soup </i> <b>Appetizer </b> <i> Salt and Pepper Shrimp and Squid (deep fried) </i> <b>Main Course</b> <i> Peking Duck</i> <i> Crispy Tofu Skin Wrapped Flounder (deep fried) </i> <i> Braised Whole Chicken Stuffed with Sticky Rice </i> <i> Ruby Pork with Sesame Buns </i> <i> Saute Fresh Shitake Mushroom with Fresh Bamboo Hearts </i> <i> Stir-fried Shanghai Noodles </i> <b>Dessert</b> <i> Fruit Platter </i> <hr width="33%" noshade><br> $65 per person</b> ($40 for dinner, plus a $25 donation to the eGullet Society) </div> <br><br> </td> </tr> </table> <hr noshade width 33%> <div align="center"> Price includes soft drinks and tea. We encourage you to bring your own wine and beer! <b><a href="https://www.paypal.com/cgi-bin/webscr?cmd=_xclick&business=giving%40egullet%2eorg&undefined_quantity=1&item_name=Asian%20Lunar%20New%20Year%20Dinner%20at%20China%2046%20%28%2440%20for%20dinner%20plus%20a%20%2425%20tax%20deductible%20donation%20to%20the%20eGullet%20Society%29&item_number=2006%2d01&amount=65%2e00&no_shipping=1&currency_code=USD&bn=PP%2dBuyNowBF&charset=UTF%2d8">Click here to pre-pay your reservation using a major credit card or e-check transfer via PayPal's secure payment portal</a>. Please note that PayPal is the only payment/donation option we are able to offer. We must have all payments 48 hours prior to the event in order to guarantee our seats.</b></div> <br><br></b>

Okay -- so tonight was definitely an educational excercise. I'm not sure if we perfectly replicated a Philly Cheesesteak, but the results that we got are the closest I've ever gotten at home. First thing first, the mise-en-place. We sweated some onions so that they were par cooked and ready for each cheesesteak. Easy Cheese at the ready. Easy cheese has a somewhat firmer texture than Cheese Whilz, but it melts pretty much on contact and has the correct flavor. Viera Hoagie Rolls from Newark -- this is where I think we came up a little short, as they don't quite have the firmness as a actual torpedo roll or cheesesteak roll. However, they do hold up quite nicely to piles of sliced ribeye, and if you happen to be someone who likes their rolls somewhat on the softer side (and if you are anticipating dental work in the near future) they are a good choice. The thick part of the hoagie roll is hollowed out to make room for the steak. The rolls are then primed with Easy Cheese. Experimentally, we decided to deviate from the norm and also prepped a roll with cheddar and jarlsberg that we sliced thin using a peeler. Sllced Ribeye. This is from a bulk amount I bought at a Korean supermarket some months back and froze in vacuum seal packs. We sauteed up some mushrooms as well, cause well, we like mushrooms. With cheesesteaks you need French Fries to go on the side. Since we didn't have a deep fryer, we pulled out our new OXO mandoline and made fresh waffle potato chips. The first round of meat hits the cast iron pan. In goes the onions. Cooked mixture is plated over the first Whiz roll. Attempt #1 results -- a purist Whiz 'Wit. For our second attempt, we first hit the pan with the onions, let them caramelize a bit more, then we hit the pan with shrooms and then the steak. We added some bacon grease to increase the greasyness, as this meat was rather lean. Attempt #2 was tasty, but we both agreed that Whiz/Easy Cheese is much more satisfying than trying to use real cheese. We did like the mushrooms because we thought it added a nice amount of moisture to the meat. With lessons learned from attempt #1 and #2, we decided to go with a combo appoach -- onions and mushrooms, some added bacon grease, and we hit it with a little bit of water. Attempt #3 plated. Questions?

I wonder if this jackass restaurant would change its tune if he posted his photos on eG as opposed to his blog.

Yep, Arak would definitely have it, but its a bit of a schlep from West Orange, which is why I am suggesting Patterson and checking out one of the local shops. You're also right about International Food Warehouse.

Theres quite a number of Middle Eastern groceries in Patterson where you could buy bulk couscous pretty easily. Whole Foods also has bulk couscous but its probably more expensive.

If its Mexican-stlye chorizo, go get thee some fresh corn tortillas, and make tacos (with chopped onion and cilantro) or grilled quesadillas with queso blanco. Spanish style chorizo is typically cured, and then sliced and sauteed, or used in dishes like paella. I don't think I've ever had fresh Spanish chorizo, actually, its all been cured.

Cialis and Levitra brand sausage products.

Oh man that's wacky. There's OTHER NASCAR veggies too! Potatoes and Onions even.

They weren't rediculously expensive though, they were like $1.50 a pint, and that's winter prices. And actually, they are pretty good tomatoes. The Asian food mart was selling them, too.

So your theory is, this is the US Government's way of introducing vegetables into the beer guzzling, pizza eating and fried food chomping NASCAR fan's diet? Or perhaps, when driving at 170MPH, Dale Earnhardrt Jr. craves a healthy snack he can easily pop into his helmet?

Mahalo, Mochihead, and happy new year! What an informative post! I assume you know about the Mochi ice cream made in Hawaii? I tried it at the local fancy food show here in NYC a few months back and it was really tasty. http://bubbiesicecream.gourmetfoodmall.com/ The Big Island is by far my favorite of the Hawaiian islands, my wife and I had our honeymoon there 10 years ago this last October. One of these days we have to get back there. Hilo is where the Loco Moco was proportedly invented, right?

Someone 'splain this? What does auto racing have to do with tomatoes? Anyone got any other bizarre food brands to share? Like, I dunno, World Wrestling Entertainment brand Brussel Sprouts?

My idea of compassionate treatment for lobsters: Mr. Lobster last night: What was left of him, this evening:

Right, the so-called "South Philly Stoop".

We're getting seriously off topic, but given that Connecticut uses New England caught lobster in its lobster rolls, and prepares them EXACTLY like Maine does, with drawn butter and in New England hot dog rolls, I think a lot of Connecticut natives would probably take serious issue with any proprietary Maine ownership of said Lobster Roll. I know some guys from Groton would be seriously irritated by that!

Some better photos of Dim Sum Dynasty: Fluffy Chicken Buns -- remember to take the paper off the bottom Pork Meat wrapped with Tofu Skin Har Gow (shrimp) Dou Miu (snow pea shoot) dumplings Stuffed Green Peppers with Shrimp Paste Roast Pork Pastry Clams with Black Bean Sauce Fried Squid with Cashews and Scallion Shu Mai pork dumplings Beggars Purse Seafood Dumplings Dining Room Loft area Main Dining Room Hong Kong Style Dry Saute Clams (we didnt actually try this) Mango Custard

The Connecticut-style is plain buttered lobster on a toasted hot dog roll. My understanding, however, that with mayo is an accepted variant in other parts of New England. Besides, we're not trying for authenticity as we are with cheesesteaks. I've had real lobster rolls, but as Rachel said, we did the drawn butter thing last night, and in actuality, we don't have any hot dog rolls, so it will be some variation of lobster salad en croute or something.

I'm going to be prepping the cheesesteaks and documenting them tomorrow. Tonight, we have a over a pound of lobster meat to turn into lobster salad for lobster rolls to go with New England Clam Chowder.

Ok, so it sounds like actual bell pepper is out. Just onions. I bought the EZ Cheese stuff because I couldn't find the Cheese Whiz, but it looks like the dispensed product is essentially identical. I also have American cheese avalaible and I will pick up some sliced deli Provolone as well to compare. I have also purchased some "Hoagie Rolls" fresh baked by Viera, a local Portuguese bakery in Newark, which seem to be the correct softness to crustiness ratio. I will be cooking the meat on my cast iron griddle, and I will cover it in order to try to seal in as much moisture as possible. What other condiments are acceptable on a cheesesteak? Hot banana peppers? Ketchup? Holly, do we salt and pepper the meat before or after cooking or during the cooking process? Also, toasted or untoasted rolls?

Actually, the stuff in the bottle is apparently called Easy Cheese, not Cheez-Whiz. Still Kraft, though. Easy Cheese Ragu also makes a melted cheese sauce which sounds really similar, but now we are again getting into "like" products as opposed to what is actually used. I presume melted Velveeta is also similar to Cheese-Whiz spread since it is also a Kraft product.

Hours? Try weeks. Its got preservatives in it to make it shelf stable.

So, I've been hankering for a real Philly Cheesesteak recently and I'd like to try to reproduce one at home as best as possible. First, excepting the fact I live in Northern New Jersey and no "real" Philly cheesesteak can be made outside of metropolitan Philadelphia, assume I lived in Philadelphia and I wanted to make one at home. I know the essential meat component is thinly sliced Ribeye, which I was able to buy at my local Korean supermarket. Check. Next are the onions and green peppers. Check. Now, this is where things get murky. What kind of bread exactly fits within acceptable parameters? And while i realize Provolone or American are acceptable "variants" at the Philly cheesesteak houses, you gotta use "Whiz" to make an original cheesesteak. What exactly is acceptable as Whiz? The spray Cheez-Whiz that comes in a can? Processed melted Velveeta sauce? What exactly? And is there a specific griddling technique and assemblage method?