I am conducting an important ChiefsPlanet experiment. Please feel free to participate or not as you will.
This thread is about cheese. There are, as we all know, many varieties of cheese. There is munster, parmesan (good on spaghetti), cheddar, brie (known in France as "The Queen of Cheeses"), and lots of other kinds. Of note, one ounce of Wisconsin Cheddar has approximately 114 calories and 7 grams of protein. Cheese is pretty good and, in moderation, good for you.
Please feel free to post your thoughts and comments regarding cheese here. There is no need whatsoever to create another thread about cheese. Neither is there any need to post cheese-related information on other threads.
Originally Posted by FAX:
After exhaustive research, here's what I came up with, Mr. stumppy.
How to make a Philly cheesesteak:
1) Start with good beef. Pat’s uses sliced rib-eye. Jim’s uses USDA choice top round western steer beef.
2) Shave the beef very thin so it cooks quickly and remains tender.
3) Use a fresh high quality Italian roll - Amoroso’s is a favorite.
4) Decide if you want your steak with or without fried onions.
5) Decide if you want a steak or a cheesesteak. If you elect a cheesesteak you need to decide on American cheese, provolone or the Philly favorite "cheez whiz".
6) Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
7) Start to cook. Sauté the onions, peppers and mushrooms until soft.
Fry your steak until brown but not crispy or burned. You can mix in the fried vegetables now or add them at the end.
8) If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose Cheez Whiz just smear it on the roll.
9) Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.
10) Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
11) Enjoy your Philadelphia cheesesteak.
Tips:
1) Using the best beef available is the key.
2) Don't overcook the ingredients.
3) If you don't cook, go to Pat's Geno's or Jim's. Which one is bese? It's a regular Philadelphia debate.
FAX
Point of order: I would like to state for the record that this thread was not established as a Cheez thread. [Reply]
2 8oz. Packages cream cheese
1 1/2 t Season salt
2 T Finely chopped onion
¼ C Finely chopped green pepper
1 small can Crushed pineapple, drained well
Chopped pecans
Spread the cheese into a medium-small mixing bowl to let soften. Add the remaining ingredients except the pecans, stirring well.
:-)
Cover and set back in fridge to set up. This is best if you mix these ingredients the night before and let sit overnight in the fridge. Don’t roll the ball into the nuts until as late as possible, otherwise the nuts tend to soften if they sit too long when attached to the cheese.
Spread the chopped nuts out on saran wrap. Form the cheese with your hands into a nice round ball and then roll it on the nuts. Using saran wrap allows you to spread the nuts around the sides easier.
Serve with crackers.
This recipe makes one big ball, or it can be split to make two medium size ones. [Reply]
Sounds good. The one that I make has you grate the onions so you just get the flavor without the chunks of onion. Also no pineapple, and it calls for blue cheese, dash of Worcestershire, etc. I need to make it this weekend for real. [Reply]
