gfweb
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Posts posted by gfweb
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Exactly right. The rolls are key. Easy up here; tough where you are. An approximation is a roll you'd use for a sub sandwich (or better yet a hoagie). French bread that's not too crusty to bite thru would work.
Good cheesesteak places use thin-sliced ribeye or sirloin. The mystery meat eg Steak-ums that you can buy frozen is horrid.
Cook it on the flat-top or a hot pan, turning it over a few times so its done but not incinerated. Add sauteed onions. Arrange the meat and onions in a roll-shaped pile. Layer cheese on top of the pile and put the opened roll on top of that. (Or if you are using Cheeze-Whiz, melt it and paint the roll with it.) Get a big spatula and turn the whole deal over. Salt and pepper, ketchup to taste.
Well worth the effort.
Ketchup? perish the thought.
The mixture of Whiz and Ketchup with a drop of hotsauce is magical.
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You might contact Liscio's bakery http://www.lisciosbakery.com/ and see if they would ship it.
I know Amaroso's bakery will, but their product sucks for cheesesteaks.
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Exactly right. The rolls are key. Easy up here; tough where you are. An approximation is a roll you'd use for a sub sandwich (or better yet a hoagie). French bread that's not too crusty to bite thru would work.
Good cheesesteak places use thin-sliced ribeye or sirloin. The mystery meat eg Steak-ums that you can buy frozen is horrid.
Cook it on the flat-top or a hot pan, turning it over a few times so its done but not incinerated. Add sauteed onions. Arrange the meat and onions in a roll-shaped pile. Layer cheese on top of the pile and put the opened roll on top of that. (Or if you are using Cheeze-Whiz, melt it and paint the roll with it.) Get a big spatula and turn the whole deal over. Salt and pepper, ketchup to taste.
Well worth the effort.
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I guess you could use it in place of a can of mushroom soup in a lot of recipes.
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Just brought out a corned round roast from the sous vide. Tender, tasty, not fatty. It may not last till st Patty's day!
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How old are their execs...25? Really bad idea. A cocktail at 430 is one thing, beer all day is just dumb.
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The odors from Subway, and even worse, Quizno's are not at all nice. They don't even smell food-like to me. I can't imagine what it is that makes the smell.
Odd that some like it and others are repulsed.
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Another first for Modernist C has occurred to me. At this price it could be the first book to show up in a pawn shop. Perhaps a Vegas chef, down on his luck...
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What's it cost to get a McDonald's?
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Vacuum sealing won't change the fact that the cheese has frozen. The more important variable might be the rate of freezing. Fast freeze gives small ice crystals, slow freeze gives larger.
Which is better for cheese I can only guess...but I'd say small crystal is better. To get this you could freeze thin slices, or perhaps use EtOH and ice to get things real cold if you don't have LN2.
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Probably more a reflection of Subway's business model than its quality. Franchisees don't pick a company based on the quality of the food. They look at the business issues.
I wonder if Subway has a lower cost of entry...or is less picky than McDs in its choice of site and owner. I've seen plenty of Subways close, but I've not seen that with McD.
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Hmmm. Filet is a tender cut and it SVs very nicely. Might be more an issue of fiber structure.
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Wow! I've been dragging my feet on getting one. Looks like I got lucky. Thanks.
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The fundamental question is whether the state belongs in the booze business any more than they belong in the gasoline business. You can make arguments pro and con regarding practicality, but at the core of it is the question as to whether PA govt's mission is to be a retailer. Who would think that is a good idea? Probably even unconstitutional on some level.
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I'm convinced that a flat surface crack yields fewer shell frags in the egg. I can't see why this should be, but for me the difference is striking.
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They also need more stores that aren't just convenient to large populations. If a supermarket chain can make money in the country so can a state store.
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One only need to compare choice, convenience and price in neighboring Delaware to see how much better it can be.
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I think that local/sustainable/fresh is a worthy goal that will be missed a great deal of the time. Unless the resto is in San Diego or some other balmy spot, the menu would be severely limited for a good part of the year.
Philosophically L/S/F is great. Practically, it is costly and oxymoronic in some seasons. In Alaska or Michigan you can have local or fresh in the winter, not both. At least not without exorbitant expense.
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What we seem to be saying is that the process of cooking is as important as the result. Perhaps true for the cook. But the eater only cares about results.
I'm somewhere in between. I love meat in a hot pan and sous vide is a PITA. Two days to cook meat?! I want it for dinner now. But if I can bring myself to plan a bit, its well worth it.
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Why would he come talk to the "knuckleheads" here when he can keep hanging out with the "You're so brilliant, I hear angels sing when I read your work" crowd? I gave ruhlman's review the benefit of the doubt in regards to whether or not he was being lazy or condecending but his inane, insipid comments on his blog reminded me of why I've only bought one book with his name on it.
I have had the same impression of his blog and some of his work. There is a certain lack of depth accompanied by a high self-regard. You are right about the comments on his blog, where never is heard a discouraging word.
But maybe I'm just a bit prickly.
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Brilliant.
But it does flirt with the Number 1 Rule of Pizza Toppings. Pizza toppings must add grease to the pizza.
What was the ravioli filling? Critical question.
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Great pix! Is that you in one of them?
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I just scanned the link to Ruhlman's blog. Most of his comments are essentially favorable toward MC.
I still see a publicity grab here.
Am I a knucklehead? I suppose I am. I don't take offense at this.
Chefs Favorite Junk Foods
in Food Traditions & Culture
Posted
Boulud has said he likes McNuggets. Bourdain likes Papaya King hot dogs.