I am sure this is authentic!

R

redivider

Well-Known Member
olive garden is a cheap restaurant and for a reasonable price they have OK lunches, service is very fast and reliable... I can't hate on olive garden.... I wouldn't go there for dinner - plenty of smaller places have better pasta... but for a quick salad and soup lunch it's a no-brainer... especially if you are working remotely, on the road, and there's one walking distance- no brainer.....
 
Downtowntillman

Downtowntillman

Well-Known Member
Sauteed onions and bell peppers! I don't like my onions crunchy so I caramelizing my onions then throw the peppers in and heat for about 4 mins.

Some like to put their cheese on the bread but I prefer to mix my cheese up in the steak and let it melt into the meat! A little difference I do also is I use mayo to toast my bread. I use Mayo to toast my bread on most meals.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
Downtowntillman said:
Sauteed onions and bell peppers! I don't like my onions crunchy so I caramelizing my onions then throw the peppers in and heat for about 4 mins.

Some like to put their cheese on the bread but I prefer to mix my cheese up in the steak and let it melt into the meat! A little difference I do also is I use mayo to toast my bread. I use Mayo to toast my bread on most meals.
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I like hot cherry peppers on mine.
 
Heil Tweetler

Heil Tweetler

Well-Known Member
Downtowntillman said:
Sauteed onions and bell peppers! I don't like my onions crunchy so I caramelizing my onions then throw the peppers in and heat for about 4 mins.

Some like to put their cheese on the bread but I prefer to mix my cheese up in the steak and let it melt into the meat! A little difference I do also is I use mayo to toast my bread. I use Mayo to toast my bread on most meals.
Click to expand...
NO
Your misunderstandings like John Kerry's are unforgivable





 
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Heil Tweetler

Heil Tweetler

Well-Known Member
curious2garden said:
The top two look great. The bottom one looks like it has mustard on it?
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Def no mustard. The bottom is Jim's on South St the orange is whiz

The middle one is Joe's it used to be called chinks. Been around since the 1950's.

Steve's Prince of steaks uses American sauce, it compliments their style nicely.

I did a Philly tour where you go to a bunch of cheese steak places, visit the bad lands and get a basic idea of the roast pork sandwich scene which is nearly as important as the cheese steak and hoagie components.

A real point of stylistic contention in Philly is the whole-meat vs pre-chewed question. Before the elevation of the cheese steak to legit culinary classic the meat used was pressed form bits that were frozen. This meat was mercilessly chopped and then flopped onto the roll. It was pretty much standard practice. Later, higher quality cuts,like rib eye were used, sliced very thinly these savory slices are tender and toothsome. They require no prior mastication yet many prefer this pre chewed version even though it destroys the structural integrity of a better grade of beef. It's troubling to some.
 
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Heil Tweetler

Heil Tweetler

Well-Known Member
dannyboy602 said:
OMG yes.
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the cherry peppers are a steak shop standard, more often they are whole rather than sliced. Also in Philly they sometimes use a dried chill pepper they call cucarachas. They are like crushed red pepper flakes except they are whole little chillis, dry and crispy. You season your sandwich with it by crumbling it over the open part.

Here's a typical selection of sandwich condiments at a legit steak sandwich spot.

It also shows the typical 2 window setup where one window supplies sandwiches while the other is fries and soft drinks.

 
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curious2garden

curious2garden

Well-Known Mod
Staff member
Heil Tweetler said:
Def no mustard. The bottom is Jim's on South St the orange is whiz

The middle one is Joe's it used to be called chinks. Been around since the 1950's.

Steve's Prince of steaks uses American sauce, it compliments their style nicely.

I did a Philly tour where you go to a bunch of cheese steak places, visit the bad lands and get a basic idea of the roast pork sandwich scene which is nearly as important as the cheese steak and hoagie components.

A real point of stylistic contention in Philly is the whole-meat vs pre-chewed question. Before the elevation of the cheese steak to legit culinary classic the meat used was pressed form bits that were frozen. This meat was mercilessly chopped and then flopped onto the roll. It was pretty much standard practice. Later, higher quality cuts,like rib eye were used, sliced very thinly these savory slices are tender and toothsome. They require no prior mastication yet many prefer this pre chewed version even though it destroys the structural integrity of a better grade of beef. It's troubling to some.
Click to expand...
Thanks, I would have found mustard troubling. Since I've only visited Philly I never got a chance to try the roast pork sandwiches. I would love to go back and see if the cheese steaks are as good as I remember.
 
Heil Tweetler

Heil Tweetler

Well-Known Member
curious2garden said:
Thanks, I would have found mustard troubling. Since I've only visited Philly I never got a chance to try the roast pork sandwiches. I would love to go back and see if the cheese steaks are as good as I remember.
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Philly is strong across the board on culinary. The sandwich game is exceedingly strong. Cheese steaks are as good as ever, pork sandwiches same, hoagies suffered a blow with one of the classics closing last year but still pretty great. Not a big deli city but plenty of legit pizza, asian superb. I guess it depends on what you're used to. My son and my brother both eat really well in NYC but they love to visit Philly for grub.

My very close friend from LA is crazy to chow the moment she lands.
 
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