Text 21016, 97 rader
Skriven 2009-02-18 06:49:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Tastes
==================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> According to Pat's King of Steaks Cheese Whiz is what they use on
 DD> their (according to them) Best of Philadelphia cheese steak sammiches.

 DD> OTOH - there was an article in a recent Gourmet detailing the top
 DD> seven cheese steak venues in the Philly area. Pat's was not even
 DD> mentioned.  <SHRUG>

 DS> Did the article mention Geno's -- which is the other competitor right
 DS> next door.  They give you a choice of whiz or provolone.

I mis-spoke. Pat's is mentioned as where the cheesesteak was invented in 1930.
Geno's is NOT mentioned. After the Pat's mention the article states: "But, if
you want the ultimate - a mountain of sizzled sliced beef, larded with
glistening onion bits and oozing metled cheese, heaped into a mighty shaft of
bakery-fresh bread -  you should skip the places everybody knows about and head
for one of Philadelphia's true elite steak shops."

These include:

Chink's; 6030 Torrensdale Ave. Philly
Dalessandro's Steaks & HOagies; 600 Wendover St. Philly
John's Roast Pork; 14 E. Snyder Ave. Philly
Leo's Steak Shop; 1403 Chester Pike, Folcroft
Mama's Pizzeria; 426 Belmont Ave. Bala Cynwyd

Mis-spoke #2: There were only five up-rated venues mentioned. Not the seven I
had remembered. Senior moment, I suppose. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coca Amb Pebres (Yeast Pastry With Red Peppers)
 Categories: Latino, Pastry, Seafood
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
    3/4 c  Warm water
      1 pk Dry yeast
  1 3/4 c  Flour, or more as needed
      1 tb Olive oil
    3/4 ts Salt

MMMMM--------------------------TOPPING-------------------------------
      2 md Red peppers
    1/4 c  Olive oil
  1 1/2 ts Paprika
    1/2 ts Salt
    1/2 ts Black pepper
     10    Scallions; trimmed, sliced
    1/2 c  Pitted greek-style olives
      6    Canned artichoke hearts, cut
           - in wedges
      6    Cleaned squid or white fish
           - filets, in strips
 
  Dough:
  
  Sprinkle yeast over 1/4 cup of the water and leave 5 min or until
  dissolved. Sift flour with salt onto a work surface and make a well
  in the center. Add the yeast mixture, remaining water and olive oil.
  Mix central ingredients with your finger tips, then gradually draw in
  flour to make a dough. Knead, adding more flour as necessary, for 5
  to 10 minutes or until elastic. The dough should be soft, but only
  slightly sticky.
  
  Transfer dough to an oiled bowl, cover and let rise until doubled in
  bulk, 45 minutes to 1 hour.
  
  Heat the broiler. Broil the peppers until black and the skin is
  loosened, turning to cook them evenly. Cover them in plastic wrap to
  retain steam and let cool. Peel them, cut them in half and discard
  core and seeds. Rinse in cold water, dry, and cut the peppers in
  strips.
  
  When dough is risen, knead lightly to knock out air. On a floured
  surface, roll it into a l2-inch round or a 9x14-inch rectangle,
  stretching to size with your hands. It should be approximately a
  l/2-inch thick. Transfer to an oiled baking sheet and press on the
  surface of the dough with your finger tips so it does not puff evenly.
  
  Mix olive oil with paprika, salt and pepper and brush generously on
  dough. Spread evenly with sliced scallions, artichoke wedges, pepper
  strips, squid or fish and olives. Brush over remaining oil. Leave in
  a warm place l0 to l5 minutes until dough is puffy. Heat oven to
  450°F. Bake coca in heated oven l0 to l5 minutes until dough brown
  and crisp. Serve at room temperature.
  
  Coca can be made round, oval or in a rectangle. Most importantly, the
  dough must be spread thin.
  Uncle Dirty Dave's Archives
 
MMMMM

... "A dream itself is but a shadow." - Shakespeare
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