Profile

El Perdido

The Best Cheesesteaks in Philadelphia

hotdoglover, I don't know how old you are, but, if you are old enough, you might remember Luigi's from my hometown of Wildwood. It's been gone for a number of years. And, while I don't live there anymore and I don't know from personal experience, I know a lot of people rave about Russo's.

The Best Cheesesteaks in Philadelphia

Dannyk, it is a "roll", not a "bun".

[insert tongue sticking out emoji]

The Best Cheesesteaks in Philadelphia

Kenji,

Thank you for your reply. Perhaps I can explain it better using a current meme:

Because cheesesteaks

You're welcome.

The Best Cheesesteaks in Philadelphia

Kenji, why do you hate America?

The Best Cheesesteaks in Philadelphia

Mayo? Might as well just change it to "medigon".

The Best Cheesesteaks in Philadelphia

Scratch "either", substitute "one".

The Best Cheesesteaks in Philadelphia

NEVER, EVER, trust a cheesesteak from a place that calls it a "Philly cheese steak" or a reviewer who refers to the sandwich as either.

Friday Night Meatballs: How to Change Your Life With Pasta

Another Philadelphian/South Jerseyan here.

I would love to see his recipe. In the meantime, go Spuntino:

http://www.seriouseats.com/recipes/2010/06/frankies-spuntino-meatballs-recipe.html

Giveaway: Win a Super-Fast Thermapen Thermometer

Big Boston Butt.

Blue.

Win a Copy of 'Pitt Cue Co.: The Cookbook'

Open Thread: When Did You First Fall in Love with Pizza?

My mother gave me pizza-flavored Similac.

Perfect Quick-and-Easy French Toast

If only it worked as French Matzoh.... ;)

Open Thread: White Chocolate, Yay or Nay?

It's the evil twin/tofurkey of chocolate.

What's With the Gas Mask? Time to Grind the Horseradish

The next generation weapon of mass destruction. Or, would that be the last generation?

Amy's Bread Now Makes One of New York's Best Black and White Cookies

Look to the cookie.

Cook the Book: Lonely Planet's 'The World's Best Spicy Food'

It being relative, my first dried pepper in a szechuan dish at The Dragon House, Wildwood, NJ.

I've had much hotter since, but it was the first.

A Very Unofficial Snack Cake Field Guide

Those of a certain vintage KNOW that Tastykakes are all the good things wrapped up in one.

savory or sweet breakfast?

Savory, particularly the breakfast of champions - pizza.

Get to Know 19 Winery Dogs and Cats

lemonfair beat me to it.

Cook the Book: 'Spain' by Jeff Koehler

Chorizo, with almost anything.

Poll: Eggs on Pizza, Way or No Way?

There really should be a button for "No ****ing way. Enough with the eggs already."

Open Thread: What's The Unsexiest Food of All Time?

NYC Taco Hunting: Have You Tried These Rare Tacos?

"I tasted them. They had me jumping for joy."

NYC Taco Hunting: Have You Tried These Rare Tacos?

I don't know. How much is that per grasshopper?

Super Bowl Party Giveaway: Pat LaFrieda Sliders

Chili, wings and beer.

My new favorite word

Spatchcock.


It's really just a cool word.

And, if anyone uses his/her cellphone at the Thanksgiving dinner table, that person will be spatchcocked.

Bruce Aidells' Stinco (Braised and Roasted Pork Shanks)

Shanks are often overlooked when it comes to choosing a meat for braising, especially in the home kitchen. Sure, intrepid cooks may simmer osso bucco once in a lifetime, but it's rare to see a shank or two appear on the table. In The Great Meat Cookbook, Bruce Aidells presents a great case for bringing pork shanks to the holiday table with his recipe for Stinco. For this Italian-style pot roast, Aidells braises a couple of meaty shanks in a sumptuous sauce of white wine, porcinis, and prosciutto until quiveringly tender. The shanks then get a quick blast in a hot oven to brown and are then served on a soft bed of mashed potatoes, perfect for sopping up all of the potent sauce. The shanks make for an unconventional, yet dignified centerpiece for just about any holiday table. More