Ttime to take a break - when it isn't fun on the forums anymore

Bagels are definitely hit or miss - even in central NJ where I work. I agree nothing beats a good, proper NYC bagel. There are a couple of shops near work that get close, but most don't even try.

Pizza... well... growing up on Pizza Hut in GA, the variety I see up here in PA/NJ is dizzying. From Chicago style to thin-crust to everything in between. I really don't have a preference other than not caring for pizza that's excessively greasy/oily.

Then there's cheesesteaks. As an adopted Philadelphian, I have learned not to order cheesesteaks when I venture too far from home. I never know what I'm going to get, but usually it sure as hell is NOT a proper cheesesteak. Bearing in mind, there's a big difference between "tourist" steaks you'll find at the tourist traps and "local" steaks at little hole-in-the-wall shops. Only tourists eat the ones with Cheeze-Whiz in it...

A cheese steak has provolone on it. Ribeye, lightly seasoned, onions and green peppers,smothered in provolone.

I'm just not that big into bread or bread like things. I'll eat a biscuit every once in a while but that's about it.

wbjones wrote:

mndsm wrote:

wbjones wrote:

mndsm wrote: Pizza for me can go a million ways. Its all about the sum of its parts. Except for some weird E36 M3 they eat out east, got sweet sauce on it. If I wanted dessert, I'd get a goddamn ice cream. Gravy, if it ain't home made, it ain't gravy. The best gravy I have ever had (and I've had a lot of gravy) was made by a little old woman in north Carolina. It was made from rendered down tenderloin fat, bacon, spices, cream, flour and I E36 M3 you not, a cup of Folger's. I don't know what the hell happened.when the coffee got in there or how she learned it, but it.was berkeleying magical.

red eye gravy has coffee as part of the recipe … while thinner than I like … since it comes from country ham, that means I'm ok with it .. since I love country ham white cream sausage gravy is the E36 M3S …. brown gravy made from beef/lamb is to die for mixed in with some mashed potatoes

I think its a hybrid of red eye and sausage gravy. All I know is its berkeleying delicious. I don't ask a lot of questions about the food out there. Its better that way. I do need to get my hands on a country ham though....

if I don't buy locally, I use these guys http://www.smokehouse.com

Haaaaaaam. I approve

To combine two of the story lines from this thread: "Country" ham, is I suppose, better than that which comes from pigs born and raised in the city...

Also- Gravy sure is a hot button topic around here, isn't it? I've started the international battle over gravy myself in the past, and shuddered a bit when one of my fellow Canadians spoke disparagingly of white gravy in this thread. Its a Kobayashi Maru topic, I think.

Gravy has always been a debate topic. Most of the time it stems from Canadians making disparaging remarks about us American southerners and our preference for biscuits and "white" gravy.

I have strong opinions about gravy. Out of respect for our hosts I'll keep those opinions to myself.

I truly love the "train of thought" style this forum has. I've never been in a place where I can learn how to build a vehicle from scratch and get a edumacation on all things food, That'll do pig...that'll do.

Ian F wrote: Bagels are definitely hit or miss - even in central NJ where I work. I agree nothing beats a good, proper NYC bagel. There are a couple of shops near work that get close, but most don't even try. Pizza... well... growing up on Pizza Hut in GA, the variety I see up here in PA/NJ is dizzying. From Chicago style to thin-crust to everything in between. I really don't have a preference other than not caring for pizza that's excessively greasy/oily. Then there's cheesesteaks. As an adopted Philadelphian, I have learned not to order cheesesteaks when I venture too far from home. I never know what I'm going to get, but usually it sure as hell is NOT a proper cheesesteak. Bearing in mind, there's a big difference between "tourist" steaks you'll find at the tourist traps and "local" steaks at little hole-in-the-wall shops. Only tourists eat the ones with Cheeze-Whiz in it...

according to a friend of mine that I used to work with (she from Philly) and said that the original cheese steak (found at Pat's … and with arguments …at Geno's) IS made with Cheeze-Whiz …

now me … living where I do, I don't know … can only go by what a native Philly gal tells me

mndsm wrote: A cheese steak has provolone on it. Ribeye, lightly seasoned, onions and green peppers,smothered in provolone.

You son of a bitch... I just cleaned the grill after winterizing the mower. Now I have to go to get a rib eye and make cheese steaks.

Growing up in the Philly area [upper darby] it was always white american cheese, yellow cheese was unheard of, or provolone was normal. That of course was probably before cheese whiz was invented.....damn, now I'm hungry for a pizza steak with mozzarella!

thedanimal wrote: I truly love the "train of thought" style this forum has.

In this case it's a "gravy train" of thought.

That ought to do it....

In reply to oldopelguy:

Why are you so intent on shutting down this thread? It's not a bad thread at all.

moparman76_69 wrote: Gravy has always been a debate topic. Most of the time it stems from Canadians making disparaging remarks about us American southerners and our preference for biscuits and "white" gravy.

Transplanted Canadian here. This opinion is easy to understand since sausage gravy looks like puppy puke. After living here for several years I actually tried the stuff, and developed an addiction that eventually resulted in bypass surgery. The 5 strips of bacon daily, along with the biscuits and gravy may have been responsible. But, dayum that stuff tastes good.

I really think the next Challenge needs to involve some sort of cooking competition. A chili cook off has been batted around, but I would prefer a wider range. Maybe a budget capped cook off? Because let's face it, time, skill and coals can make a horse pocky taste good.

Margie

Budget capped to $2.015 per serving

Or just restrict the ingredients to hot dog weiners and stuff that comes out of cans.

Great idea, but I'm afraid a budget chili build would make all the roadkill around Gainnesville disappear.

How about the "GRM manifold cookery challenge"?

See as there are no kitchens we could use in the hotel, It'd have to be a electric skillet or crockpot thing.

914Driver wrote: Great idea, but I'm afraid a budget chili build would make all the roadkill around Gainnesville disappear.

To say nothing of the greenhouse gases produced by the resulting flatulence.

moparman76_69 wrote: See as there are no kitchens we could use in the hotel, It'd have to be a electric skillet or crockpot thing.

I'm thinking this could happen at the track, and we could do grills, too.

Margie

Given enough time and a trunk full of beer, I got 100$ says I can convince someone to get me a gator, skinned and ready. I'm a magician with chicken Flavored meat.

Giant Purple Snorklewacker wrote:

mndsm wrote: A cheese steak has provolone on it. Ribeye, lightly seasoned, onions and green peppers,smothered in provolone.

You son of a bitch... I just cleaned the grill after winterizing the mower. Now I have to go to get a rib eye and make cheese steaks.

How's your beer fridge? I just picked up two 750s of flat earth brewery's winter warlock that they'd been secretly aging since 2012......smoothest barley wine ale on this planet.

tooms351 wrote: Growing up in the Philly area [upper darby] it was always white american cheese, yellow cheese was unheard of, or provolone was normal. That of course was probably before cheese whiz was invented.....damn, now I'm hungry for a pizza steak with mozzarella!

per the interwebz …. it's said that Pat Olivieri "invented" the cheese steak in 1930 …

so cheese whiz or other cheese shurg

What Is a Cheesesteak? A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions

http://www.visitphilly.com/restaurants-dining/authentic-philly-cheesesteaks/

so … still wuta I know … I don't like peppers or onions … so no traditional cheesesteaks for me

Nick_Comstock wrote: In reply to oldopelguy: Why are you so intent on shutting down this thread? It's not a bad thread at all.

we CAN ignore him