log in or register to remove this ad

 

Unusual Sandwiches

Dannyalcatraz

Schmoderator
Staff member
You're killing me. With everything shut down, I haven't gotten to a diner in two months. I'm really jonesing for a great Philly cheesesteak sandwich at the moment, but as a geobachelor locked down far from home, it doesn't really pay to get all the ingredients to make my own as I won't use them fast enough. Anyone got an idea for a good substitute?

Accio FoodTruck! Drat, still not working.
Is there a grocery near you that sells Dietz & Watson cold cuts at their deli counter? Like Albertsons or Tom Thumb? If so, see if they sell D&W’s Steakhouse Onion cheddar cheese- it is a white cheddar with grilled onions in it. Its like cheating when making something like a Philly.

And it freezes.

I have frequently made “Faux Philly” sandwiches using that and deli-sliced roast beef to make a melt that scratches a similar itch.

But genuine Philly sandwiches are not that complex, ingredient-wise, and most of the ACTUAL ingredients can easily be frozen. I almost always have ziplock “chubs” of chopped onion (yellow, green and red) mushroom, peppers, garlic and other veggies in my freezer, waiting to be used.

The only ingredient that might be hard to have on hand 24/7 is your preferred bread.

So, if you know how to make one at home, a little planning means you could have one almost any time you want.
 

log in or register to remove this ad

Zardnaar

Legend
Is there a grocery near you that sells Dietz & Watson cold cuts at their deli counter? Like Albertsons or Tom Thumb? If so, see if they sell D&W’s Steakhouse Onion cheddar cheese- it is a white cheddar with grilled onions in it. Its like cheating when making something like a Philly.

And it freezes.

I have frequently made “Faux Philly” sandwiches using that and deli-sliced roast beef to make a melt that scratches a similar itch.

But genuine Philly sandwiches are not that complex, ingredient-wise, and most of the ACTUAL ingredients can easily be frozen. I almost always have ziplock “chubs” of chopped onion (yellow, green and red) mushroom, peppers, garlic and other veggies in my freezer, waiting to be used.

The only ingredient that might be hard to have on hand 24/7 is your preferred bread.

So, if you know how to make one at home, a little planning means you could have one almost any time you want.
Not sure if that looks delicious or heart attack waiting to happen.
 

Dannyalcatraz

Schmoderator
Staff member
Not sure if that looks delicious or heart attack waiting to happen.
Like a lot of cuisines that find favor here in the USA, it’s both. 😁

A proper Philly Cheesesteak is a point of pride and intense discussion all over the place. I’ve only had a few classic ones in my life, but some of the variants are good in their own right.

Purists would disagree with me, but almost any combo of decent beef, alliums and cheeses with some heat applied to it is going to get you a long way to sandwich nirvana.
 



Zardnaar

Legend
REALLY? I mean, commercial stuff only, or completely?

What is outlawed there?
More the allowed levels of bacteria and bad stuff on the food production side of things.

On the commercial side if things there's food stand certificates, hygiene things and each shop gets rated A,B,C. Get a D the health department shuts you down. The grade has to be displayed as well where the public can see it.

Applies to how you store the food as well.

And this is also mandatory.
IMG_20200410_155136.jpg


Food recalls almost unheard of here. American style poultry and slaughter houses are also illegal.

Rules don't always get followed if course but get caught it gets published so everyone knows you have an infestation.

We gave to meet EU regulations for export along with things like halal certification to send things to Middle East.
 
Last edited:

Dannyalcatraz

Schmoderator
Staff member
We have a bunch of rules that would make our food supply much safer. Some are quite similar to the ones you just pointed out. Bad health department ratings ARE public, but they’re not put anywhere the average citizen would find them without actively searching for them. Douglas Adams understood, deeply.

However, the number of inspectors we have to find violations is criminally low. Some places that should be getting an annual inspection by law are actually only being visited one year in five.

Why?

It’s a combination of several things working together in concert: corruption, lack political willpower, misunderstanding of how vulnerable our food supply really is, political ideologies, gaslighting, mistrust of government, paternalistic politicians, etc.

It doesn’t have to be this way, but it will probably remain so for the foreseeable future.
 
Last edited:

Fenris-77

Small God of the Dozens
Supporter
A good Philly is a joy forever. I don't feel the need to be a purist either, like @Dannyalcatraz I think any sandwich that starts with the basic ingredients is going to be pretty good. Caramelized onions and roasted peppers feature in mine, made with shaved prime rib sauteed in butter with a little garlic. Fried garlic loaf for the bun, a slightly spicy garlic aioli, and provalone melted on top under heat. I like to get the balance of salty and sweet happening, that's when the magic happens.
 

Zardnaar

Legend
We have a bunch of rules that would make our food supply much safer. Some are quite similar to the ones you just pointed out. Bad health department ratings ARE public, but they’re not put anywhere the average citizen would find them without actively searching for them. Douglas Adams understood, deeply.

However, the number of inspectors we have to find violations is criminally low. Some places that should be getting an annual inspection by law are actually only being visited one year in five.

Why?

It’s a combination of several things working together in concert: corruption, lack political willpower, misunderstanding of how vulnerable our food supply really is, political ideologies, gaslighting, mistrust of government, paternalistic politicians, etc.

It doesn’t have to be this way, but it will probably remain so for the foreseeable future.
Yeah it's a bit different here. If a restaurant has an A here that listing is often displayed on the door or front window.

Bad things still happen if course but the idea is to minimize it.

Rules aren't always followed but I often here about it from my wife. If you're to lazy to follow the rules you're usually to lazy to unload the delivery truck. The truck drivers tell my wife who then tells me.

Some places we don't eat at.
 

Zardnaar

Legend
A good Philly is a joy forever. I don't feel the need to be a purist either, like @Dannyalcatraz I think any sandwich that starts with the basic ingredients is going to be pretty good. Caramelized onions and roasted peppers feature in mine, made with shaved prime rib sauteed in butter with a little garlic. Fried garlic loaf for the bun, a slightly spicy garlic aioli, and provalone melted on top under heat. I like to get the balance of salty and sweet happening, that's when the magic happens.
I'm not a purist either if it tastes good I'll eat it.

Our Chinese is American Chinese, our kebabs aren't what they eat in Turkey etc.
 

Fenris-77

Small God of the Dozens
Supporter
Why be bound by tradition? Whatever tastes good. For example, my favorite club involves candied bacon, salty brined turkey, old cheddar, and a nice cranberry mayo, served on two slices fried french loaf with some nice fresh lettuce and tomato. Not at all traditional, but very tasty.

American chinese is a real weakness of mine. I just can't turn down chicken balls drenched in the atomic red sauce. :)
 

Zardnaar

Legend
Why be bound by tradition? Whatever tastes good. For example, my favorite club involves candied bacon, salty brined turkey, old cheddar, and a nice cranberry mayo, served on two slices fried french loaf with some nice fresh lettuce and tomato. Not at all traditional, but very tasty.

American chinese is a real weakness of mine. I just can't turn down chicken balls drenched in the atomic red sauce. :)
We don't eat a lot of Chinese. Same places also make burgers here so we get that instead.

And my kebab addiction.
 


Is there a grocery near you that sells Dietz & Watson cold cuts at their deli counter? Like Albertsons or Tom Thumb? If so, see if they sell D&W’s Steakhouse Onion cheddar cheese- it is a white cheddar with grilled onions in it. Its like cheating when making something like a Philly.
I'll have to look for that. It's really the bread that's the issue. Rolls are normally in six or eight packs, and I just don't consume them that fast, though I suppose I could substitute a flatbread (which I to tend to have around and use at a reasonable rate). Peppers & onions don't freeze that well IMO but they aren't hard to whip up in small quantities. Maybe next grocery run.

Best Philly I ever had was whipped up by an Army cook from South Philly, at a place called Forward Operating Base Khogiyani right at the gates to the Tora Bora mountains in Afghanistan. Heaven on a bun, that was.
 

FaerieGodfather

Aberrant Druid
Is there a grocery near you that sells Dietz & Watson cold cuts at their deli counter? Like Albertsons or Tom Thumb? If so, see if they sell D&W’s Steakhouse Onion cheddar cheese- it is a white cheddar with grilled onions in it. Its like cheating when making something like a Philly.
Also, while you're looking for Dietz & Watson brand, look into their condiments-- their Cranberry Horseradish Sauce is an amazing addition to any kind of turkey dish... though for sandwiches I'd recommend mixing it (three tablespoons per can) with jellied cranberry sauce.

Figured. Some American food standards are illegal here. Others are WTF why would you do that.
More the allowed levels of bacteria and bad stuff on the food production side of things.
I generally find American food production standards to be overregulated and underenforced... but I used to make some decent money running lunchmeat over the border before it got too risky.
 

Zardnaar

Legend
Grilled cheese sandwich idea. Idk if this is gonna work.

Homemade bread
Tomoto
Cheese
Onion

Camembert cheese
Pastrami
Kidney beans

Relish
Sweet chilli
IMG_20200414_150448.jpg

Grills hot......
 

Lets just...say i was in a certain state of mind/mood, and came up with something really weird.

Two slices of extra thick otherwise run of the mill white bread. Butter one side each

Layers of each of the following
Fried crispy bacon
Extra sharp white chedar cheese
CARROT PUDDING SPICED WITH CARDAMOMS
And large raisins

Fried up the sandwich like a grilled cheese

Not sure if i would like it now and havent tried it since but i loved it so much at the time that i made 4 more and ate them too.
Yeah...it was a strange time. And im actually really skinny. Im thinking about making another one now (originally made them quite a while ago) and seeing if i like it still.
 




Most Liked Threads

Advertisement2

Advertisement4

Top