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What's your guilty dining pleasure?

U
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peatnick peatnick
patssteaks-bkmenu.jpg

Provi wit...


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.
 
timeismoney
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Chocolate tie here also amongst other things. Got this at the airport in SF, it was bloody expensive but the coconut was quite explosive...
 
George.A
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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 :|
 
Traveler
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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....
 
Archer
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Got a little twinge in my chest just looking at that...
 
Traveler
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Ouch, sorry! Hope you are (were!) feeling a lot better
 
Archer
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No worries mate - it looks good but I could not go near that!
 
blackwatch
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U ulackfocus
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.

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.
 
peatnick
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blackwatch blackwatch
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.


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

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cicindela
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U ulackfocus
Save that gooey cheez whiz stuff for the fries.

Another American invention.
Ingredients: Yellow dye # 4, Hydrogenated oil, Whipped chicken necks.
 
U
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peatnick peatnick
attitude

Add - ee - tood.

cicindela cicindela
Another American invention.
Ingredients: Yellow dye # 4, Hydrogenated oil, Whipped chicken necks.

Everything a growing boy needs!
 
alam
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Traveler Traveler
82329 ……. Lord knows where they get a chicken that big! It was awesome....

Bring several chicken breasts, other unwanted bird parts and with the right tool, we'll make you any imaginable size of chicken cutlets…. 😁
 
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toddle321
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Is that Quality Italian in midtown?
Traveler Traveler
82329 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....
 
Traveler
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Yes Quality Italian. Much prefer it to Quality Meats, which I never found to be that quality.
 
MikiJ
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agee agee
My Avatar-tripe
Best I ever had was in Florence
Looks like Tripe to me and I make it pretty good ;-)
 
Privateday7
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MikiJ MikiJ
The best I've eaten and God knows I've eaten plenty ;-)
Agree.........my best steak so far. I missed the opportunity to try their archnemesis Keens. I heard their mutton chop is heavenly.
 
alam
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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 😀

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...brought the one with a wart with me :-(
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