Finally, a woman after my own heart.
Finally, a woman after my own heart.
Two of America’s classic culinary delicacies are: the Philly Cheesesteak and the New York Pizza. The immortal dishes are two of America’s, most requested dishes. Ironically the cities, that they embody, are battling each other in the MLB World Series. Regardless of which city is victorious in the World Series, the Philly Cheesesteak and New York Pizza shouldn’t be slandered, because of the cities heated baseball duel. The grimy pulverized Philly Cheesesteak and the baked to perfection New York Pizza are American icons, with rich histories.
The historic delicacies are even requested as hybrids, hint: the Philly Cheesesteak Pizza and the Pizza Cheesesteak. Although the headline may suggest that this post depicts an epic culinary battle, this post is an acknowledgement of two traditional American delicacies. Prior to engaging in a conversation about the World Series at your local supermarket, barbershop or neighborhood YMCA, consider excluding the classic Philly Cheesesteak and New York Pizza from the conversation.
Tony Luke’s, the grimy South Philly sandwich stand, has come out with a frozen, microwavable version of its cheesesteaks. Supermarket boxes that include two frozen versions of Tony Luke’s cheesesteaks were introduced in late April 2009. If your first reaction is anything like mine, your brain is pondering sickening thoughts of the idea of such a lame imitation of a classic cheesesteak. Can you believe that Tony Luke sold out to America’s capitalistic commercial society? I have yet to try the rendition of Tony Luke’s cheesesteak, but the idea of eating a soggy, tasteless microwavable cheesesteak isn’t a craving that my taste buds typically demand. Generically critics aren’t supposed to knock an idea before they try it, but if I desired frozen processed meat, I would eat Maury’s steak-umms. For viewers that think I am too critical on Tony Luke’s frozen delicacy, I encourage you to try the frozen cheesesteak and post your reaction on the blog. Tony Luke’s frozen cheesesteak enthusiasts can find the frozen delight and its roast pork and chicken cheesesteak counterparts, at supermarkets near you for a suggested price of $6.99.
This is definitely not a traditional Philly cheesesteak, but I won’t knock it till I try it! The Grey Lodge Public House in Northeast Philadelphia is home to the first affordable surf and turf cheesesteak…. Sorry Barclay Prime, your $100 cheesesteak is NOT an everyday affordable expense. But Grey Lodge‘s creative creation is definitely worth a try.
Grey Lodge Public House is located at:
6235 Frankford Ave
Philadelphia, PA 19135
Love it or Hate it, let us know what you think!
King of Steaks?? That’s what Rick is trying to claim, but on the looks of location, I think not. I guess being born and raised into the ‘steak making business would give you the honor of claiming the title “King of Steaks.” After assuming the role of his late Grandfather, Pat Oliveri, Rick continued the awesome legacy and opened up a second cheesesteak grille. From 1982 to 2008, Rick’s Original Philly Steaks resided at the oh so popular Reading Terminal Market. After their lease had expired, Rick made the big move to the West side of Broad Street. This past June, Rick’s Steaks made it’s debut at 200 South Broad Street, downstairs of the Bellevue on Broad and Walnut.
Well, once I discovered this tid-bit of information, I checked out Rick’s newly vamped website. I’ll let you judge for yourself based on the pictures provided:
Looks like an AWESOME cheesesteak place right?! It incorporates everything a “King of Steaks” kind of place should have… flashing lights, cool photos, appealing colors, a great layout.
And now I will show you what we found once we pranced down the steps to the bottom level of the Bellevue…
OK, I thought we were on the same page. Keywords: Food Court. Dinginess. Dull. Uneventful. BORING.
I was so disappointed to have witnessed where the “King of Steaks” resides… in the corner of a downstairs food court. Not up-to-par with the infamous Pat’s, Gino’s, or Tony Lukes, etc. Like the cheesesteak I wrestled with, it was lacking flair, energy, tradition and atmosphere. SUCH A LET DOWN, RICK! I know you have it in ‘ya… but seriously, what were you thinking?!? A place ABOVE the street might have been a little bit more appealing and authentic… wouldn’t you’d rather wait outside in the cold for a steaming hot, melting cheese covered delish’ cheesesteak, than eat one in a lonely, drab food court nestled in the bottom of a building?!
That means you have the chance to have your cheesesteak featured on their menu for a month.
YOUR cheesesteak. In old city. For everyone to see. Big deal.
Oh and did I mention 10% of the proceeds your cheeststeak makes goes to this charity? That’s pretty sweet.
All you have to do is submit your entry to camposPHL@gmail.com
THE DEADLINE IS OCTOBER 15TH
What would you want on it?
What would you call it?
The possibilities are endless.
One of their last submissions was the BAAAH Pig: ribeye, goat cheese, bacon and crasins… interesting.
Emeril Lagasse, a new resident to the Pennsylvania area has a lot to learn. In a recent article by Philly.com, Emeril Lagasse revealed that the reason why he could never “BAM!” the citizen’s of the Northeast region was because “of its hyper-intense culinary competition and the general hustle-bustle of its largest cities,” Philadelphia included. The TV-borne star has decided to take a much more casual career choice by adding a new burger joint to the Sands’ Casino in Bethlehem, Pa., called Burgers & More. How clever. Our newest neighbor has told Philly.com that he “professed a deep and abiding love for the city and its cuisine, however, he said he doesn’t foresee opening an eatery in Philly any time soon.” He furthermore mentioned that he loved the street food that Philadelphia has to offer, and not just the cheesesteaks.
Is that where he gets his cheesesteaks from, street vendors? Has Em’ even ever heard of the names Pat, Geno, Jim or Luke?!?! He is no competition to our boys, don’t worry fellas… Emeril wouldn’t know an authentic, delicious delicacy such as the Philadelphia Cheesesteak if it hit him on his tiny little head. It’s clear to me that he simply can’t handle the heat! And I’m not talking about those smoldering days in the summer time walking over the subway vents heat, I’m talking about grillin’ cheesesteak after cheesesteak to pure Philadelphian perfection heat!
NEW YORK TIMES YOU ARE WRONG, MY FRIEND
Ok so maybe it is a BIG BIG deal that Lidge is a super awesome pitcher and will *hopefully* bring us to another World Series (knock on wood). But do cheesesteaks have to take a back seat to his awesomeness? I don’t think so. Steaks loaded with cheese are just as awesome as he is. Sure, the delicious sandwiches can’t close the last 48 games including 7 in the postseason, but they are pretty damn delicious!
I mean come on, I bet even Brad indulges in them every now and then. Maybe even every day.
Don’t hate NYT. We know you’re just jealous of our team AND our cheesesteaks.
Did you know that in Colorado, they would rather chew on bull testicles (Rocky Mountain Oysters) instead of cheesesteaks? Its true.
Speaking of Colorado, our beloved Phillies are dominating them in the first game of the playoffs. Those oysters might not be sitting to well in the Rockies stomachs. Raul Ibanez of the Phillies knows what the best pre-game meal is: CHEESESTEAKS.
“I’m not going to lie to you, when I went to Philly, I had three of them,” Ibanez said. “And they were good, too. I had two in one sitting.”