Yeah - I don't think you want to get clawed by Tiamat. http://www.discussworldissues.com/fo...ilies/wink.gif

It always trips me out how some people get so worked up over pecan, nut or wood. You have one, you have the other. We have lots. Lots and lots. Pecan isn't that big of a deal.
African mahogany, that's a bigger deal.

Not unreasonable; just ask Kuci! Bathrooms per capita is his favorite statistic!

And what the hell is a Texadelphia cheese-steak?

I'm not very knowledgeable on cheesesteaks. In fact, believe it or not, I don't believe I've ever frequented either Pat's or Geno's (maybe when I was a little kid). That's like blasphemy right? I'm breaking the sacred code of Philadelphia.

The Code:

http://pabook.libraries.psu.edu/pali...heesesteak.jpg

http://msnbcmedia4.msn.com/j/ap/c223...e633.widec.jpg

http://img32.picoodle.com/img/img32/...nm_7ef53f1.jpg

One of the hardest things is trying to define what a true Philly Cheesesteak is. Some people tell me it must have cheezewiz other people do a high brow cheese steak with premium steak and swiss cheese with grilled onions and still others use a different combo. I have to admit I love the swiss with marinated beef but people tell me that's not the real deal. What's the truth?

They don't look very appetizing in this picture but here's a comparison of Pat's and Geno's steaks.

http://www.markshields.com/images/20...ia-pa-3231.jpg

And just so you know, the one on the right (Geno's) has an Amoroso roll.

Swiss? Really? I mean Provolone maybe... but Swiss? Who puts Swiss on a cheesesteak?

Premium meats http://www.discussworldissues.com/fo...milies/lol.gif This is basically all it is right here... I know you can buy these brands in every supermarket in the city but I don't know if they have these elsewhere (I think Steak-Umms are national since I think that's like a commonly used term for 'minute steaks'):

http://d3hqdt8j93rgvn.cloudfront.net...eb719417f1.jpg

http://upload.wikimedia.org/wikipedi...ak-umm_Box.jpg

http://d3hqdt8j93rgvn.cloudfront.net...eb644f17b4.jpg

Now if you're making it yourself at home, you could chop it or leave the slices whole. That's up to you. If you ask me, the whole slices are more traditional but chopping is easier to cook. Most places do chopped as a result (I used to work at a couple steak places). Still wouldn't be right without the right roll. Since you probably can't get an Amoroso roll, at least try to find a hoagie roll. Anything else wouldn't be right.


And as an aside, like I said, I've never frequented either Pat's or Geno's because I don't spend much time in South Philly. The North Philly variety of steaks would probably be best represented by "Max's" and "Halal Bilal Steak & Take"

Boshko?

Steak sandwiches in which the steak is an actual chunk of steak instead of wimpy little slices is also a thing of beauty. Never heard of that.

Speer:

Texadelphia's a restaurant, with about 5 locations around Texas. Absolutely delicious.