Quote of the Day - Last week, I went to Philadelphia, but it was closed.
And don't let me forget the quintessential, gorpiest food of all time, a grillswith (see flameworker's description). It's a Charlottesville, Virginia 2:00 a.m. concoction designed to cure all evils and designed to absorb alcohol in UVA college students who visit the White Spot. It's two glazed doughnuts, slathered in butter and then tossed on the grill until caramelized. Then, just to make sure you have enough sugar coursing through your veins, it's topped with at least one dollop of vanilla ice cream. Add chocolate topping at your own risk.
But I'm getting off track.
As a former resident of P A (that's what the locals call Pennsylvania), and when I could afford the calories more, I loved Philly cheesesteaks. The recipe? A standard white Italian roll of bread, shaved steak, grilled onions and white cheese. If you were daring, you'd add a dash of marinara sauce (or just about anything else - everybody's got their own variances).
It seems, however, that the place to get the best Philly cheesesteak is a matter of dispute. There seems to be little, if no dispute that Pat Olivieri invented the sandwich back in the 30's. His two grandsons, who each operate a Philly cheesesteak eatery, disagree over who makes the best one, and who's entitled to use the trademarked name.
But you don't have to travel to Philly to make your own. The recipe can be easily duplicated, but you have to stick to the recommended main ingredients to get the full effect.
It just tastes better in Philly, but MIPTC won't recommend one Olivieri eatery over the other. I've had both, and they're both terrific.