Philly Cheesesteak

Vilco said...

Quoted message said:

I tried it out yesterday evening with two friends and it turned out
great! I learned three things: I should use a less tough bread (I didn't
find my beloved ciabatta, which would have been perfect), I have to use
less cheese and I must buy a dozen jars of this Choice Foods (UK)
habanero sauce: it's flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and comes
from a tender part, so tender it gets to be eaten uncooked. The cheese
was asiago, not pressed nor aged, a good choice; maybe I'll try out
caciotta too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want to
bring this dish a little nearer to perfection than what it was
yesterday. Ciabatta, that's the main issue.

Vilco,

Congrats! Let us know when it's ready for the general population. You could
have an overnight sensation on your hands...

The PhillyItalia Cheesesteak

Andy

Andy said:

Congrats! Let us know when it's ready for the general population. You
could have an overnight sensation on your hands...

You mean an itchy sensation, as after eating MSG?

Quoted message said:

The PhillyItalia Cheesesteak

ROTFL
--
Vilco
Think pink, drink rose'

In article <[email hidden]>,

Vilco said:

I tried it out yesterday evening with two friends and it turned out great!
I learned three things: I should use a less tough bread (I didn't find my
beloved ciabatta, which would have been perfect), I have to use less cheese
and I must buy a dozen jars of this Choice Foods (UK) habanero sauce: it's
flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and comes from
a tender part, so tender it gets to be eaten uncooked. The cheese was
asiago, not pressed nor aged, a good choice; maybe I'll try out caciotta
too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want to
bring this dish a little nearer to perfection than what it was yesterday.
Ciabatta, that's the main issue.

Speaking as a born and raised Philadelphian, what you made does not
sound like a real Philly cheese steak sandwich to me, but if you enjoyed
it, more power to you.

"Stan Horwitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Vilco said:

I tried it out yesterday evening with two friends and it turned out
great!
I learned three things: I should use a less tough bread (I didn't find my
beloved ciabatta, which would have been perfect), I have to use less
cheese
and I must buy a dozen jars of this Choice Foods (UK) habanero sauce:
it's
flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and comes
from
a tender part, so tender it gets to be eaten uncooked. The cheese was
asiago, not pressed nor aged, a good choice; maybe I'll try out caciotta
too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want to
bring this dish a little nearer to perfection than what it was yesterday.
Ciabatta, that's the main issue.

Speaking as a born and raised Philadelphian, what you made does not
sound like a real Philly cheese steak sandwich to me, but if you enjoyed
it, more power to you.

It's an Italian (in Italy) version, Stan. Think outside the box.

In article <brvwi.547$Nf.546@trndny05>, "Paco's Tacos" <[email hidden]>

Quoted message said:

It's an Italian (in Italy) version, Stan. Think outside the box.

Nah! You need a different box.

Stan Horwitz said:

In article <[email hidden]>,

Vilco said:

I tried it out yesterday evening with two friends and it turned out great!
I learned three things: I should use a less tough bread (I didn't find my
beloved ciabatta, which would have been perfect), I have to use less cheese
and I must buy a dozen jars of this Choice Foods (UK) habanero sauce: it's
flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and comes from
a tender part, so tender it gets to be eaten uncooked. The cheese was
asiago, not pressed nor aged, a good choice; maybe I'll try out caciotta
too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want to
bring this dish a little nearer to perfection than what it was yesterday.
Ciabatta, that's the main issue.

Speaking as a born and raised Philadelphian, what you made does not
sound like a real Philly cheese steak sandwich to me, but if you enjoyed
it, more power to you.

At least it didn't have Cheez Whiz on it 🙂

--Bryan

Stan Horwitz said:

Quoted message said:

I tried it out yesterday evening with two friends and it turned out
great! I learned three things: I should use a less tough bread (I
didn't find my beloved ciabatta, which would have been perfect), I
have to use less cheese and I must buy a dozen jars of this Choice
Foods (UK) habanero sauce: it's flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and
comes from a tender part, so tender it gets to be eaten uncooked.
The cheese was asiago, not pressed nor aged, a good choice; maybe
I'll try out caciotta too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want
to bring this dish a little nearer to perfection than what it was
yesterday. Ciabatta, that's the main issue.

Quoted message said:

Speaking as a born and raised Philadelphian, what you made does not
sound like a real Philly cheese steak sandwich to me,

And where are the differences? I followed one of the many "original recipes"
and followed it htoroughly, except for the cheez-whiz.
--
Vilco
Think pink, drink rose'

"Vilco" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Stan Horwitz said:

Quoted message said:

I tried it out yesterday evening with two friends and it turned out
great! I learned three things: I should use a less tough bread (I
didn't find my beloved ciabatta, which would have been perfect), I
have to use less cheese and I must buy a dozen jars of this Choice
Foods (UK) habanero sauce: it's flaming hot.
As meat I used carpaccio, it's already cut about 1/16" thick and
comes from a tender part, so tender it gets to be eaten uncooked.
The cheese was asiago, not pressed nor aged, a good choice; maybe
I'll try out caciotta too.
Before trying pimped versions w/ meatballs, 'shrooms or else, I want
to bring this dish a little nearer to perfection than what it was
yesterday. Ciabatta, that's the main issue.

Quoted message said:

Speaking as a born and raised Philadelphian, what you made does not
sound like a real Philly cheese steak sandwich to me,

And where are the differences? I followed one of the many "original
recipes" and followed it htoroughly, except for the cheez-whiz.
--
Vilco

My dear friend, do not even let the words "Cheez Whiz" into your virgin
Italian mind.

From my recollection, there was not really a sauce on the cheese steak, and
certainly not a HOT one. There were darkly fried onions, and a not very
notable cheese-- I would probably pick Provolone. The vitello for carpaccio
is perfect. OTH, the bread I have had in the US was not crusty and
wonderful, but softer. You may need to look in the bins at the Coop to find
something like it.

With the possible exception of a really great old-fashioned hoagie/Italian
sandwich and the potentially fabulous lobster roll, Italy doesn't really
have to apologize to the US for what sandwiches there are here. My favorite
tiny bar goes to 5 different bakeries to collect the various breads they use
for exceptional panini. Just when I think they've put something awful onto
my favorite bread, one taste makes me say, "I would never have believed how
good this could be."

Giusi said:

My dear friend, do not even let the words "Cheez Whiz" into your
virgin Italian mind.

I know 😉

Quoted message said:

From my recollection, there was not really a sauce on the cheese
steak, and certainly not a HOT one.

Hey, I made those sandwiches plain without sauces. *Then*, at the table,
there were the usual sauces, and I used hot sauce on some mouthful of my
sandwich.

Quoted message said:

There were darkly fried onions, and a not very notable cheese--
I would probably pick Provolone. The vitello for carpaccio is perfect.

Same as here, 'til now.

Quoted message said:

OTH, the bread I have had in the US was not crusty and wonderful, but
softer. You may need to look in the bins at the Coop to find something
like it.

Hey, here you can help me much, since you're in Italy!

Quoted message said:

With the possible exception of a really great old-fashioned
hoagie/Italian sandwich and the potentially fabulous lobster roll, Italy
doesn't really have to apologize to the US for what sandwiches
there are here. My favorite tiny bar goes to 5 different bakeries to
collect the various breads they use for exceptional panini. Just
when I think they've put something awful onto my favorite bread, one
taste makes me say, "I would never have believed how good this could
be."

So, what's the most adpat bread you have seen in Italy? Not ciabatta, which
is crusty, but then?
--
Vilco
Think pink, drink rose'

Vilco said:

So, what's the most adpat bread you have seen in Italy? Not ciabatta, which
is crusty, but then?

What they use is called a Hogie Roll in Philly.
http://tinyurl.com/2bbxka

--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

"Vilco" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

So, what's the most adpat bread you have seen in Italy? Not ciabatta,
which is crusty, but then?
--
Vilco

I do not know the name and have never bought them, but I have seen some
elongated rolls about 30 cm long that are soft in those bins. You might
also try the baguettes they sell to finish cooking at home? They get a bit
crusty, but not deeply crusty like almost all Italian breads.

Giusi said:

Quoted message said:

So, what's the most adpat bread you have seen in Italy? Not ciabatta,
which is crusty, but then?

Quoted message said:

I do not know the name and have never bought them, but I have seen
some elongated rolls about 30 cm long that are soft in those bins.

Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine that
in Philly they use somewhat "lighter" bread...
Are those "hoagie rolls" as light as hamburger buns? Or are they denser?

Quoted message said:

You might also try the baguettes they sell to finish cooking at home?
They get a bit crusty, but not deeply crusty like almost all Italian
breads.

May give'em a try, we'll see.
--
Vilco
Think pink, drink rose'

Vilco said...

Quoted message said:

Giusi said:

Quoted message said:

So, what's the most adpat bread you have seen in Italy? Not ciabatta,
which is crusty, but then?

Quoted message said:

I do not know the name and have never bought them, but I have seen
some elongated rolls about 30 cm long that are soft in those bins.

Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine
that in Philly they use somewhat "lighter" bread...
Are those "hoagie rolls" as light as hamburger buns? Or are they denser?

Quoted message said:

You might also try the baguettes they sell to finish cooking at home?
They get a bit crusty, but not deeply crusty like almost all Italian
breads.

May give'em a try, we'll see.

Don't go giving Vilco a helping hand. There's NO way to do a Philly
cheesesteak across borders! Sounds like it might turn into something worth
visiting Italy for.

Quite possibly a new tourism avenue!!!

"Honey, I feel like a PhillyItalia Cheesesteak!"

"Yes dear, and you look like one too."

Wrong answer! <VBG>

Andy

"Vilco" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Giusi said:

Quoted message said:

So, what's the most adpat bread you have seen in Italy? Not ciabatta,
which is crusty, but then?

Quoted message said:

I do not know the name and have never bought them, but I have seen
some elongated rolls about 30 cm long that are soft in those bins.

Should be "sfilatini"... mmm, they tend to be a bit "dense", I imagine
that in Philly they use somewhat "lighter" bread...
Are those "hoagie rolls" as light as hamburger buns? Or are they denser?

Quoted message said:

You might also try the baguettes they sell to finish cooking at home?
They get a bit crusty, but not deeply crusty like almost all Italian
breads.

They are light, made with milk and fat, as I recall, which makes them
softer, but I did see some I thought were like them.

Try the bagiuettes, they won't be worse and might be better. I use them for
a couple of fancy sandwiches I used to eat in the US.

In the old days they used to have a hoagie roll that was like a short
baguette. The best place in town used them. The soft ones were for
imitators. The secret was the sandwich was built, the oil added, then it
was wrapped very tightly in butcher's paper and not eaten for about 20
minutes. I explained that one to my neighbor Wednesday and she actually
thought it sounded really good, but agreed that it was unlike any Italian
panino.

Another nice one is the baguette cooked, split lengthwise, drizzled with
garlicky oil, then piled with thinly sliced leftover bistecca Fiorentina.
The minimum size for that steak means leftovers casa mia.

"Andy" <q> ha scritto nel messaggio
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Quoted message said:

Vilco said...
Don't go giving Vilco a helping hand. There's NO way to do a Philly
cheesesteak across borders! Sounds like it might turn into something worth
visiting Italy for.

Quite possibly a new tourism avenue!!!

"Honey, I feel like a PhillyItalia Cheesesteak!"
Andy

It could be a Balognasteak, yes? It's never going to be more than a niche
fancy, don't worry. It's got too much competition here. Like salt-crusted
ciabatta with tuna and artichoke. Or big crusty rolls jammed with
mozzarella bufala and marinated tomatoes in Campania. Torta al testo,
tigelle, piadina... and the list could be endless.

Giusi said:

They are light, made with milk and fat, as I recall, which makes them
softer, but I did see some I thought were like them.

You make me think to "panini al latte" ("milk loaves"😉 which mom used to
make sandwiches when I was a child. Good description, anyway, it will help
me find the right bread 😉

Quoted message said:

Try the bagiuettes, they won't be worse and might be better. I use
them for a couple of fancy sandwiches I used to eat in the US.

They are somewhat too dense, a sandwich made in that bread would be very
tough, methinks.

Quoted message said:

In the old days they used to have a hoagie roll that was like a short
baguette. The best place in town used them. The soft ones were for
imitators. The secret was the sandwich was built, the oil added,
then it was wrapped very tightly in butcher's paper and not eaten for
about 20 minutes. I explained that one to my neighbor Wednesday and
she actually thought it sounded really good, but agreed that it was
unlike any Italian panino.

Yes, very unlike.

Quoted message said:

Another nice one is the baguette cooked, split lengthwise, drizzled
with garlicky oil, then piled with thinly sliced leftover bistecca
Fiorentina. The minimum size for that steak means leftovers casa mia.

Heh, leftover fiorentina would be a novelty for me 😉
--
Vilco
Think pink, drink rose'

Giusi said...

Quoted message said:

"Andy" <q> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Vilco said...
Don't go giving Vilco a helping hand. There's NO way to do a Philly
cheesesteak across borders! Sounds like it might turn into something
worth visiting Italy for.

Quite possibly a new tourism avenue!!!

"Honey, I feel like a PhillyItalia Cheesesteak!"
Andy

It could be a Balognasteak, yes? It's never going to be more than a
niche fancy, don't worry. It's got too much competition here. Like
salt-crusted ciabatta with tuna and artichoke. Or big crusty rolls
jammed with mozzarella bufala and marinated tomatoes in Campania. Torta
al testo, tigelle, piadina... and the list could be endless.

YIKES. I didn't realize things were so mixed up in Italy. 🙁

I still must visit, if only to kiss Pandora!

Andy

Giusi said:

It could be a Balognasteak, yes? It's never going to be more than a
niche fancy, don't worry. It's got too much competition here. Like
salt-crusted ciabatta with tuna and artichoke. Or big crusty rolls
jammed with mozzarella bufala and marinated tomatoes in Campania. Torta al
testo, tigelle, piadina... and the list could be endless.

Piadina, LOL, you made me crave it! I need one NOW! Sigh, RImini is 150Km
east, but there's a woman from Rimini who came in a town nearby (10Km) and
makes piadina which are to die for. My fav is with speck and gorgonzola,
argh, what a craving!!
--
Vilco
Think pink, drink rose'

"Vilco" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Giusi wrote:

.. Torta al

Quoted message said:

Quoted message said:

testo, tigelle, piadina... and the list could be endless.

Piadina, LOL, you made me crave it! I need one NOW! Sigh, RImini is 150Km
east, but there's a woman from Rimini who came in a town nearby (10Km) and
makes piadina which are to die for. My fav is with speck and gorgonzola,
argh, what a craving!!
--
Vilco

My favorite I invented. It is thinly sliced versions of what's in a real
Greek salad, cucumber, tomato, onion, dry-cure olives, crumbled feta and
oil. Rolled up tight and eaten like a hotdog. Try it. you'll like it.