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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: November 05 2007 at 03:13
Originally posted by Ghost Rider Ghost Rider wrote:

I don't understand that urge you Americans have to always 'gild the lily' and pile up the flavours and tastes until you can't really taste anything at all.
I agree, fewer flavours = more pleasure - I like to be able to taste the main ingredient, not just the garnish - balance is the keyword. American cheese on a steakwich or burger is okay because it mild and does not dominate, though I can see the benfit of a thin sliver of blue cheese on a steak once in a while. I do object to copious quantities of lettuce in my hot sandwiches - why would I want to add something that will make the sandwich cold and soggy?
 
A Louisiana Po'boy is quite tasty, especially without all the optional extras.
What?
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Points: 65801 		Direct Link To This Post Posted: November 05 2007 at 02:51
yes well it's probably our addiction to fats and sugars...  but I wouldn't touch a burger without ketchup (and a little mayo tooWinkLOL)








Edited by Atavachron - November 05 2007 at 02:52
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Points: 24439 		Direct Link To This Post Posted: November 05 2007 at 02:45
Curly fries?!?LOL

Mayo, ketchup, whatever... I don't understand that urge you Americans have to always 'gild the lily' and pile up the flavours and tastes until you can't really taste anything at all. I've tried to wean my other half from that, but when he's in the US he always lapsesWink.
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Points: 65801 		Direct Link To This Post Posted: November 05 2007 at 02:36
Mayo?LOL... that must be a Northwest thing..  no, no, maybe some ketchup but it's best just as is, some curly fries on the side
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Points: 24439 		Direct Link To This Post Posted: November 05 2007 at 02:32
Well, when we finally get to SF, hopefully you'll take us there... Micky absolutely loves Philly Cheesesteak, and I did like it when I tried it. However, I would never put mayonnaise on it as he doesUnhappy...
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Points: 65801 		Direct Link To This Post Posted: November 05 2007 at 02:28
love a good Philly Cheese... we've got a great authentic place I go to, beef chopped just right, white American cheese (not cheddar or provolone), onions and sweet&hot peppers on a nice soft roll ..  I could eat three of those  Big%20smile







Edited by Atavachron - November 05 2007 at 02:29
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Points: 24439 		Direct Link To This Post Posted: November 05 2007 at 02:25
I do agree about avoiding an excessive use of cheese with steak. I do love both foods, but I prefer to enjoy them separately. On the other hand, I find cheese lends itself very well to a pairing with chicken and turkey meat.

Though I'm doing very little cooking these days, I'm getting ready for the Xmas holidays.. I already have a number of great recipes lined up, and I can't wait to display my skills in the kitchen once again!Wink I think that for Xmas Day we'll respect the American tradition of having baked, glazed ham with various trimmings, but this time we're going to celebrate Xmas Eve as well in the Italian way - with a seafood-based meal. I'll keep you all posted!Smile
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Points: 13244 		Direct Link To This Post Posted: November 05 2007 at 02:18
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Angelo Angelo wrote:

Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

The famous Philadelphia Cheesesteak, a sort of submarine sandwich which is actually quite good - though perhaps there is a bit of an overload of ingredients.


Not at one of the famous places like Pat's...it's just steak and cheese, with an option for onions.  Though I admit that I am one of those people that like everything but the kitchen sink on mine.  One of the best places to get them used to be across from the hospital of the University of Pennsylvania - a cheesesteak so greasy, if you had a heart attack you were in the right place!  Wink


Chees to enhance my steak sandwich. Praise to you....Wink



Fixed that for you.  Wink




You missed the important bit Tongue
Using cheese and steak this way  is a waste of both ... thanks for the back-up Rafaella Wink
One exception - a sliver of Bleu d'Auvergne (Roquefort or Gorgonzola works as well) put on top of a perfectly cooked steak, added about 30 seconds before taking it out of the pan is delicious... Just make sure it really is just a sliver.


Edited by Angelo - November 05 2007 at 02:20
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Points: 31169 		Direct Link To This Post Posted: November 04 2007 at 21:47
Originally posted by Angelo Angelo wrote:

Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

The famous Philadelphia Cheesesteak, a sort of submarine sandwich which is actually quite good - though perhaps there is a bit of an overload of ingredients.


Not at one of the famous places like Pat's...it's just steak and cheese, with an option for onions.  Though I admit that I am one of those people that like everything but the kitchen sink on mine.  One of the best places to get them used to be across from the hospital of the University of Pennsylvania - a cheesesteak so greasy, if you had a heart attack you were in the right place!  Wink


Chees to enhance my stake sandwich. Praise to you....Wink



Fixed that for you.  Wink
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Points: 29630 		Direct Link To This Post Posted: November 04 2007 at 13:58
I'm about to go squeeze a bunch of limes to make frozen drink batches: cosmopolitans, mai tais, and green iguana margaritas.
My wife is making some home made jerk sauce with home grown habaneros and is going to make some jerk beef for dinner.
Released date are often when it it impacted you but recorded dates are when it really happened...
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Points: 24439 		Direct Link To This Post Posted: November 04 2007 at 13:45
Angelo, what do you expect from these American barbarians?WinkLOL Like my dear other half putting mayonnaise on everythingDead....
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Points: 13244 		Direct Link To This Post Posted: November 04 2007 at 13:43
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Ghost Rider Ghost Rider wrote:

The famous Philadelphia Cheesesteak, a sort of submarine sandwich which is actually quite good - though perhaps there is a bit of an overload of ingredients.


Not at one of the famous places like Pat's...it's just steak and cheese, with an option for onions.  Though I admit that I am one of those people that like everything but the kitchen sink on mine.  One of the best places to get them used to be across from the hospital of the University of Pennsylvania - a cheesesteak so greasy, if you had a heart attack you were in the right place!  Wink


Chees to ruin my steak sandwich. Shame on you....Wink

Today I made porc ribs. Cooked in a mixture of tomatoes, onion, red pepper, garlic and belgian beer for an hour, left to cool for a couple of hours, then grilled for 15 minutes. Works deliciously with baked patatoe, green salad, grated carrot and home made aļoli.


Edited by Angelo - November 05 2007 at 02:17
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Points: 7910 		Direct Link To This Post Posted: November 04 2007 at 12:42
Tonight it's a hearty chicken pot pie with puff pastry. Comfort food at it's best.

E
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Points: 31169 		Direct Link To This Post Posted: November 03 2007 at 14:47
Originally posted by Ghost Rider Ghost Rider wrote:

The famous Philadelphia Cheesesteak, a sort of submarine sandwich which is actually quite good - though perhaps there is a bit of an overload of ingredients.


Not at one of the famous places like Pat's...it's just steak and cheese, with an option for onions.  Though I admit that I am one of those people that like everything but the kitchen sink on mine.  One of the best places to get them used to be across from the hospital of the University of Pennsylvania - a cheesesteak so greasy, if you had a heart attack you were in the right place!  Wink


Edited by NaturalScience - November 03 2007 at 14:49
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Points: 24439 		Direct Link To This Post Posted: November 03 2007 at 12:35
The famous Philadelphia Cheesesteak, a sort of submarine sandwich which is actually quite good - though perhaps there is a bit of an overload of ingredients.
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Points: 13244 		Direct Link To This Post Posted: November 03 2007 at 12:29
Tonight, I'm doing the vegetable version of the curry that made me known as King o'tha Curries.... instead of chicken or fish, I'll be putting in pieces of cauliflower, haricots, tomato, and some more of what's available in today's groceries. Served with rice today, in absence of naan bread.

And I'll spice it up a tiny bit more than usual, since it's a cold and rainy day today.


Edited by Angelo - November 03 2007 at 12:29
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Points: 13244 		Direct Link To This Post Posted: November 03 2007 at 12:26
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by Angelo Angelo wrote:

^Interesting suggestion, Rafaella. I'll give it a try some time.

Tonight it's steak on rolls over here. Plain and easy - take a 'hard' roll, cut lengthwise. Cover both sides with mustard to taste, put on a few leaves of salad (rocket would be my personal choice, but I have none today) and thin slices of steak which was cooked to order on the bottom piece, and put the top piece back on.



Sounds like you need a trip to Philadelphia!  Tongue


Me no get joke... What's the link with Philadelphia here?
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Points: 7910 		Direct Link To This Post Posted: November 03 2007 at 10:34
Probably for the last time, I fired up the grill and perfectly prepared some strip steaks with oven fries and steamed broccoli last night.

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Points: 31169 		Direct Link To This Post Posted: October 29 2007 at 10:34
Yesterday was a nice pork roast with butternut squash, applesauce, and broccoli di rabe.  Came out great!
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Points: 31169 		Direct Link To This Post Posted: October 29 2007 at 10:33
Originally posted by Angelo Angelo wrote:

^Interesting suggestion, Rafaella. I'll give it a try some time.

Tonight it's steak on rolls over here. Plain and easy - take a 'hard' roll, cut lengthwise. Cover both sides with mustard to taste, put on a few leaves of salad (rocket would be my personal choice, but I have none today) and thin slices of steak which was cooked to order on the bottom piece, and put the top piece back on.



Sounds like you need a trip to Philadelphia!  Tongue
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