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07-13-2012, 07:10 AM | #31 |
Down with Nino Brown
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Pepperjax is an awesome philly. Much better than any other Philly I have ever had. The only other place close is a place called Lanskys here in Omaha which is really good as well.
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07-13-2012, 07:12 AM | #32 |
Run Chiefs fans, run!!
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Penn Station makes some good Phillys.
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07-13-2012, 07:16 AM | #33 |
When a nightmare becomes real
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They also (for the most part) don't put green peppers on them.
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07-13-2012, 07:16 AM | #34 |
When a nightmare becomes real
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Dumbass.
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07-13-2012, 07:21 AM | #35 |
Wasted away again...
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The only kind I've ever had and damn good.
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07-13-2012, 07:23 AM | #36 |
....
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VARSITY
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07-13-2012, 08:16 AM | #37 | |
Like I woke up in Wonderland..
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I had Chartroose Caboose recently, way too salty.
Great Steak and Potato and Pepperjax make solid phillies. I you want a unique (gourmet?) philly, go to Dodge City Distillery on 119th (near the AMC 30). Chunks of steak that have been marinated in something tasty, sweet onions and peppers, all cooked perfectly. My favorite sandwich right now.
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07-13-2012, 08:30 AM | #38 |
You think you can get by this?
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Speaking of spices ('m sure you all did somewhere in here), is there a good Cajun or Creole seasoning that is low in sodium? I don't know if it's just that I've been eating even less salt than normal, but the Tony Chachere's Creole seasoning that has always been good in the past just tastes really salty lately. Maybe I got a bad batch?
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07-13-2012, 08:46 AM | #39 |
Resident Glue Sniffer
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used to work at a cheesesteak place for 4 years in HS. I've made them at home.
But I took a little easy route with the meat. I get the sliced steak stuff in the frozen department etc. overall though, below is very close to how we made them (sans the spices...which the owner made himself and didn't give out the recipe); and we used fresh sliced beef etc. Get a small packet of au Jus and make that/set aside. Add veggies etc, salt, pepper etc; add meat; and just before done, add a small laddle or two of the au jus until it's boils off. Or, to whatever wetness liking you like Make 2 skinny rows of your finished meat. Add cheese slices (you can tear them in half etc if you want) to the skinny row on the left. Take your bread, and place face down on the row on the right (don't flip the roll over just yet); carry over w/ spatular etc and place on top of the row on the left. Then flip over. This way the cheese gets mixed in well and doesn't stick to the bread. Last edited by Dayze; 07-13-2012 at 09:07 AM.. |
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07-13-2012, 09:20 AM | #40 | |
Quit your bullshit
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Quote:
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07-13-2012, 09:29 AM | #41 |
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went to Pepperjax grill for the first time a while back;...damn good.
only thing I don't like about Chartroose is they precook their meat. the place I worked at used fresh meat and it made a huge difference. but, Chartroose is still good to chow on now and again. |
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07-13-2012, 09:43 AM | #42 |
Supporter
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This thread and SR's thread have inspired me to be bad at lunch today.
I am going to Charley's for a Philly Cheese Steak sandwich. Last edited by HemiEd; 07-13-2012 at 09:53 AM.. |
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07-13-2012, 10:46 AM | #43 | |
MVP
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Quote:
The other thing about buying these at a restaurant, and correct me if I'm wrong, is that their peppers are green peppers. I much prefer to have red/orange/yellow bells plus green peppers on my cheesesteak. I don't use cheez whiz either... it's provolone for me. Cheez Whiz doesn't work. |
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07-13-2012, 11:06 AM | #44 |
Down with Nino Brown
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07-13-2012, 11:07 AM | #45 | |
Resident Glue Sniffer
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Quote:
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