Originally Posted by DaDOKin DC
Same here for me while I was at Penn (that's Univ of Pennsylvania, NOT Penn State, to you non-locals). Perhaps it's the right mixture of bread, cheese and auto exhaust that brings out the best in a Philly cheesesteak. Come to think of it, most of the best cheesesteaks I have eaten were from outside food stands. ummm, I see a research paper on this . . . or maybe a documentary "Steak Wit' "
But, snapper soup! I guess if you had to grade any of the indigenous Philly cuisine as classy, it would be
snapper soup. Now awfully hard to find anyway.
And no one has mentioned that other of Philly's gift to the culinary world (he says with tongue firmly planted in cheek) --
scrapple. Scrapple and eggs for breakfast is a real treat.
I am glad you cleared up the U of P thingee. Now how about clearing up the ex-teachers colleges using the ABC University of Pennsylvania name scam (where ABC stands for the Penna small towns with the ex-teachers colleges). Totally disgusting!
The better Philly cheese steak places are always outside. It is well known it is impossible to properly remove cheesesteak residue from indoor flooring.
I refuse to elaborate (or eat) scrapple. Dont do chittlings or rinds either. Dont do the once yearly boney shad or shad roe thing either. Local two largest shad rivers are disgustingly filthy.
MisterNice