[Sca-cooks] Dinner Tonight

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Bronwynmgn at aol.com:
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>[ Picked text/plain from multipart/alternative ]
>In a message dated 2/11/2003 8:18:28 PM Eastern Standard Time,
>adamantius.magister at verizon.net writes:
>
>
>>  So, not to change the subject too much, why are Philly Cheese Steaks
>>  simply sandwiches, and not grinders, hoagies, subs, etc.?
>
>They are not simply sandwiches.  They are a Thing Unto Themselves.   There
>are sandwiches, hoagies, cheesesteaks, and so on.
>
>  And they do not, in their proper form, involve thick slabs of steak, nor
>melted Cheese Whiz, nor tomato sauce except as an additive, although I have
>seen all of these things called "Philly Cheese Steaks" on various restuarant
>menus in other parts of the country.
>
>Brangwayna

Yeah, they do that... all the Cheese Steaks I've seen in New York
seem to be some variant of the Evil Steak-Ums (I believe that is a
flaked-and-formed product only slightly higher on the evolutionary
scale than Chicken McNuggets, and I suppose for chicken fans that's
debatable). On the other hand, considering the culinary atrocities
committed all over the world beginning with the dread words "Real New
York...", I figure this is relatively minor. The cheese seems to be
pretty generic American in square slices.

I find it hard to conceive of gratuitously screwing up something so
simple, but then I confess I've never eaten a Philly Cheese Steak,
real or fake. I assume the Real McCoy involves something like beef
round sliced thin on a deli slicer, cooked on a griddle, with onions
and possibly peppers on the side.

What kind of cheese is the norm? Or am I complicating things?

Adamantius