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What's your guilty dining pleasure?

  1. ulackfocus Oct 28, 2014

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    The only thing I have to nitpick with that is the cheese should be folded in with the meat just before it's taken off the grill. Otherwise, you picked the winner - provolone is the best way to have a Pat's steak. Actually, it's the best way to have a cheesesteak from any Philly area maker. Save that gooey cheez whiz stuff for the fries.
     
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  2. timeismoney Oct 30, 2014

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    image.jpg Chocolate tie here also amongst other things. Got this at the airport in SF, it was bloody expensive but the coconut was quite explosive...
     
  3. George.A Oct 31, 2014

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    I'm also a big fan of dark chocolate with either marzipan or coconut, unfortunately I've just finished my last reserve of them last week :|
     
  4. Traveler Oct 31, 2014

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    image.jpg You would think this is a pizza .... It's actually a massive 'chicken parm' ( for those not familiar, fried breaded chicken cutlet with cheese and tomato on top ). Lord knows where they get a chicken that big! It was awesome....
     
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  5. Archer Omega Qualified Watchmaker Oct 31, 2014

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    Got a little twinge in my chest just looking at that...
     
  6. Traveler Oct 31, 2014

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    Ouch, sorry! Hope you are (were!) feeling a lot better
     
  7. Archer Omega Qualified Watchmaker Oct 31, 2014

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    No worries mate - it looks good but I could not go near that!
     
  8. blackwatch wants tickets to the HyperBole. Oct 31, 2014

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    I thought the cheeze whiz part was not an option? That the part of a "real" philly cheesesteak that I didn't care for.

    Provolone is the go-to default cheese for me for anything. Just dont pronounce it "pro-vo-LOAN". Arrrrrg. It's an italian word, there are four syllables.
     
  9. peatnick Nov 1, 2014

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    Philadelphia vernacular adds syllables to many words (never knew attitude has 3 syllables until Rocky) except when ordering steak where time is of the essence

    [​IMG]
     
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  10. cicindela Steve @ ΩF Staff Member Nov 1, 2014

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    Another American invention.
    Ingredients: Yellow dye # 4, Hydrogenated oil, Whipped chicken necks.
     
  11. ulackfocus Nov 1, 2014

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    Add - ee - tood.

    Everything a growing boy needs!
     
  12. alam Nov 1, 2014

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    Bring several chicken breasts, other unwanted bird parts and with the right tool, we'll make you any imaginable size of chicken cutlets…. :D
     
    chickenuggets.jpg
  13. toddle321 Nov 2, 2014

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    Is that Quality Italian in midtown?
     
  14. Traveler Nov 2, 2014

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    Yes Quality Italian. Much prefer it to Quality Meats, which I never found to be that quality.
     
  15. agee Nov 10, 2014

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    My Avatar-tripe
    Best I ever had was in Florence
     
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  16. Privateday7 quotes Miss Universe Nov 10, 2014

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    My latest indulgence.
    PL steak 1 (1024x576).jpg PL steak cut 1 (1024x576).jpg PL steak with sauce 1 (1024x576).jpg
     
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  17. MikiJ Likes songs about Purple spices Nov 10, 2014

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    Looks like Tripe to me and I make it pretty good ;-)
     
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  18. MikiJ Likes songs about Purple spices Nov 10, 2014

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  19. Privateday7 quotes Miss Universe Nov 10, 2014

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    Agree.........my best steak so far. I missed the opportunity to try their archnemesis Keens. I heard their mutton chop is heavenly.
     
  20. alam Nov 11, 2014

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    Roma pizza cooked on a brick oven at Di Pasquale. Made on thin crust, with home made sausage, tri color peppers and lots of mozzarella, add a glass of Chianti for a fuller enjoyment :)

    [​IMG]

    ...brought the one with a wart with me :-(
    [​IMG]
     
    Edited Nov 11, 2014