Now THIS is a BLT.....

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kc0kdh's picture
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Now THIS is a BLT.....

I hope the family didn't want any bacon!  ;-P

 

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My kind of BLT: hold the L and T.

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Yummy looking.  I could get my big mouth around that... even with the L and T!

 

On related but different topic, I was just at the Orange County (CA) fair and saw a new tasty treat being offered:  a 2 lb turkey leg wrapped in 1 lb of bacon.  The raw product looked awesome.  The final products were generally overdone.

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p.s.  I meant... I could get my big mouth around it IF IT WASN'T MADE WITH MIRACLE WHIP.

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@Brian, the turkey leg wrapped in bacon sounds great.  Immagine that in a smoker for a couple of hrs!

 

As far as putting Miracle Whip on a BLT, or anything for that matter......are you SERIOUS??? Ewwww

 

 

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One of the episodes of Food Feuds on Food Network showed Cheese Whiz to be a favorite in Philadelphia for Philly Cheese Steak sandwiches. The other favorite cheese is Provalone. Go figure. I’m sure someone will say the acidity and sweetness of Miracle Whip cuts through the fat of the bacon... Oh well. Be sure to exercise and take your cholesterol meds. Part of a balanced diet...
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Being from the Philly area, I can tell you that the best cheesesteaks are made with Provolone, although some use American cheese.

 

There ARE some that use Cheez-Whiz, but that's not the true, original cheesesteak, since the cheesesteak was invented before Cheez-Whiz existed.

Wisconsin Limey

The original sandwich had no cheese at all!  

 

Provolone was the first cheese to be used, shortly thereafter but now, cheez-whiz outsells provolone by 8-1 at Pat's & Geno's with provolone preferred most everywhere else.

 

I usually get mozzarella on my mid-west version.

 

I am sure the UK version would get cheddar!

 

 

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Fascinating article! Somehow I knew you would chime in with something unique. This is why I love the Stella Forum (and the rest of the website).

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@greenbake point taken, from a culinary perspective i can see your point, but personally I love mayo or aoli and miricle whip not so much. Ill have to consider that in the future. @limey Ive tried both and the cheese whiz is good but I think provalone is a better match. Both Pat and Genos is on my bucket list. Fun discussion!
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"but now, cheez-whiz outsells provolone by 8-1 "

 

WTH IS WRONG WITH PEOPLE....

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The other thing is that a lot of places, outside of Philly, attempt to make a cheesesteak by cooking the meat and then just melting the cheese on top of it afterward.  The proper method is to melt the cheese INTO the meat, allowing it to cook WITH the meat so it coats every piece of the meat (and, of course, picks up some extra fat from the grill, along the way).

 

The worst thing I've seen done to a cheesesteak, however, was not from using the wrong cheese or the wrong technique, but from putting MAYONNAISE on it!  YIKES!

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As a non-Philadelphian I'm totally confused about the cheese melting.  I heard it your way, Labs, but then saw Geno's (or was it Pat's -- I may have them confused since we ate both in the same evening) smear the Whiz on the roll  befroe [or after?] putting the meat on.  For the one I had with Mutz I thought they just melted it on top of meat but I'm not sure anymore.

 

All that is an aside, though.  I really wanted to tell you about a chain in my area called Charlies.  They make a Phillie Chessesteak and most of their cooks seem to chop the cheese with the meat.  But then they offer lettuce and tomato.  Eeeew.  Please don't ask how I know that it tastes "eeeeew". 

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What a terrible thing to do to a philli cheesesteak!
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@BrianShaw

 

Again, the sandwich was invented before Cheez-Whiz was invented, so any methodology associated with that wouldn't matter.

 

What I said about melting the cheese in with the meat was what you described as chopping the cheese with the meat.

 

In Philadelphia, however, if lettuce and tomato are added, it's no longer a "cheesteak," but is called a "cheesteak hoagie" and (fortunately) isn't very common.  Sautéed onions, peppers and/or mushrooms are considered acceptable, but nothing else.

 

In addition, there is no sauce (an certainly NO mayonnaise).  If tomato sauce (as for a pizza) is added, it's no longer a cheesesteak, but is called a "pizza steak."  In that case, however, the cheese could be Mozzarella, instead of Provolone.

 

Trust me.  When I still lived in the area, I ate PLENTY of cheesteaks and none of the place where ANYONE that I knew would go would ever use anything but Provolone.  Pat's and Geno's are loved by the tourists, but I didn't know anyone who actually preferred either of them.

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Labs is right. Provolone is the one true cheese. Cheese whiz is offered so we can giggle at the tourists with orange stuff splattered on their shirts.

 

I admit to one cheesesteak heresy, though. Where I live now just outside Santa Fe there is a nice little cafe that offers a "green chile Philly" which deserves to be considered a legit spinoff. If only they could get the right bread for it...

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@labs. Interesting info. If i ever have a chance to a make it to philli ill have to get some reccomendations from you. Ive always bought into the pats / genos hype.