monavano

Oh, this is good in a bad sort of way http://washingtonian.com/inwashington/buzz/2006/bucks.html

He's probably on one of the "statins' like my husband. I have been trying to improve my baking skills as I'm more inclined to cook. So, with more sweets being produced in my kitchen, my husband's office has probably had to loosen at least one belt notch! That is to say, we enjoy it for one MAYBE two days, then it's off to the office for devouring. Share the love, and calories, I say

Thanks so much Katie. From the pics it would appear to be the ooey, gooey pan of love I remember. Yup, know what I'm gonna make this weekend. Will post pics (unless it's a disater, wish me luck )

Both my husband and I have fond memories of butter cake. He grew up with German mom and grand parents in N. Jersey. I grew up in NE philly and remember getting it ALL THE TIME, along with babka, from a German bakery in the NE called Bauers Bakery. It was on Bustleton Ave near Haldeman. Always a line out the door, always the same BIG German women packing cardboard boxes and wrapping them up with string hung from the ceiling. It burned down several years ago, and now is STILL a hole in the shopping strip, as they just knocked it down and never rebuilt. Hmmm?? and Hmph!!! I held out hopes that it would rise from the ashes, but alas, no. Now, I get bread and danish etc from Steve Steins in Krewstown, and believe from posts here and on other sites, that Stocks is the go-to place for such caloric and cholesterol filled wonders as babka, pound cake and butter cake.

Yes, it did. And he sidestepped it gracefully. Archives: http://www.washingtonpost.com/wp-dyn/conte...5122101104.html

Zoinks!! Can you share the recipe?

How uncanny that I read the Washington Post's Wednesday Food section today to find this article on "Recipes and Ethics, Can a Recipe Be Stolen?" http://www.washingtonpost.com/wp-dyn/conte...6010300316.html

Ah!! the chef is not the only ARTEEST in this equation

Well, Swiss, she cooks because she's an artist, NOT because she wants to nuture you like a bubby. Personally, I prefer the latter. I wonder after seeing a handful of responses from bloggers who've related similar reactions, if this is more prevalent in the US? Would we see camera weilding bloggers admonished or threatened in other countries? Is it a reflection of the letigious American nature? I've been reflecting on the Studio Kitchen thread in the Pennsylvania forum, where diners post pics of every course at most every dinner event there. It's a real treat to see Shola's breathtaking work. And, it's spun off into another fantastic thread 'Inspired by Studio Kitchen" where meals and platings are prepared by home chefs attempting to duplicate offerings there. If this isn't the sincerest form of flattery, I don't know what is. Or, are these insipid dilettants infringing on Shola'a propriAtary food musings??

No way!!....way?

Glad to hear you prevailed Daniel. I think the outcome is fair. Persistance and respect pays off. I would have expected no less from the Four Seasons. They've not only retained you as a customer, but more than likely, many others reading here. Now.....about those fries...

There is no customary pairing with a cheesesteak. If you really wanted to be a local, you'd pair it with Frank's Black Cherry Wisniak soda and follow with a couple Goldenbery peanut chews for desert. Beer goes nicely as well, but mostly it's accompanied by soft drinks.

I have a feeling this is going to end up on Tom Sietsema's Wednesday chat on www.washingtonpost.com.

Ooooh boy they look good!

And then did he say "You're not the boss of me?" Next visit stay at the Westin. Good room service food and Heavenly Beds

Too bad about the fries. What a bummer. BTW....make note self to always use the door lock thing that swings over when in hotels. I'd be really, really po'd

I just love room service! A philly cheesesteak brought to your door after a night of embibing is heavenly. Sorry about the hangover

You are not alone. I've been getting my fix from Jim's in Roosevelt Mall (when I visit mom nearby from Alexandria VA). I have been so very, very foolish. I shall resolve for the New Year, to only get my cheeseteaks from Steves. Not to be confused with Steve Steins Famous Deli in Krewstown, which I declare to be the new Country Club Deli.

Wow, just wow

Sorry, after 32 years in Philly, I don't know that it's ONE word. Damn it! It's a Cheesesteak. Too much exposure to the VA "steak and cheese". You see why now I make it two words? I've so gotten past shaking my head and practically crying over the south of Philly perversions of my fave homie food. It's a cheesesteak hoagie, for all intents and purposes. I am very much looking forward to the fruits of your cheesesteak endevours Mr and Mrs Perlow. Please post pics!! BTW...Holly, have you tried Steves in NE Philly (Bustleton Ave.)? Would love to know what your rating is!

A very yummy sammich??

They look beautiful Chufi. Did you garnish with anything? Sour cream? Apple sauce?? *wishing I had some leftover mashed potatoes right now*

Provolone (the sliced, mild supermarket deli kind, not the crumbly sharp kind)- Good point. Sharp provolone is for Roast Pork Italians.

monavano, how do you season the meat? S&P? Nothin'? Good question. Actually no seasoning at all. The philly cheese steak overall has mild flavors. Even if you add onions, they should be mellowed out by gently cooking them until transluscent. Sauce, ie: marinara, provides a bit a spice and salt. It's all about hot meat, melting cheese and grease / sauce soaked rolls. I just looked in my freezer and wanted to give the brand of the shaved beef I use. It's a frozen product I get from Costco. It's called Steak*Eze. Distributed by Advance Brands, Oklahoma City, OK. Put it frozen, in a really hot pan (maybe a touch of veg oil) and it's ready in minutes. I drain most of the grease, then add sauce, bring to temp and add cheese to melt all gooey. Like I said, slap it in a roll and oh......heaven. BTW.....no grilling or browning or heating the roll. NO! edited to add: If you see a frozen "minute steak" like product in your store labeled "Philly Steak" ie: it's for making cheese steaks, for Pete's sake don't buy it. It's absolute crap. Buy the real deal if you can't get the frozen product above. edited to also add: Costco also has decent sub rolls. Not Amorosso, but hey. They also have provolone and marinara, so yes......my Philly cheese steak can be made ala Costco. And I"ll tell ya, it's a helluva lot better than the "steak and cheese" I have here in Virginia. Fortunately, I can get my fix when I frequently visit in NE Philly, with Jim's, and Steve's King of Steaks. The latter I heartily recommend.

Okay, first what up with the peppers? There's no peppers in a (proper) Philly cheese steak. And, you can resolve the whiz problem by putting the proper cheese on the steak: provolone Not that I have opinions on the subject! Getting good fresh rib eye is great. Good for you! I generally use a frozen rib eye bought from Costco, which by the way tastes great. The bread should be a somewhat crusty sub roll, but soft still. I brown the meat in a pan, add sauce and then melt the cheese over the mix in the pan. Place in roll and mangia. If you are going to use whiz, then just slather the roll with it, and place meat (with or without sauce)on top. It aint Jim's or Geno's but hey, it's a fix!! Damn.......gotta make a run to the store to get the fixins now. Ugh. BTW, onions are totally acceptable.