mndsm wrote: Given enough time and a trunk full of beer, I got 100$ says I can convince someone to get me a gator, skinned and ready. I'm a magician with chicken Flavored meat.
There was a gator in the pond at the track this year. It wasn't all that big. We could have watched you catch and skin it.
I'm also not an onion or pepper fan. I just realized I have never had a Philly cheesesteak, just local attempts. I need to take a field trip.
DeadSkunk wrote:mndsm wrote: Given enough time and a trunk full of beer, I got 100$ says I can convince someone to get me a gator, skinned and ready. I'm a magician with chicken Flavored meat.There was a gator in the pond at the track this year. It wasn't all that big. We could have watched you catch and skin it.
Problem is killing it. Slug to the skull is the quickest way, but I still have to be on the sumbitch to do it. Though, this makes me wonder, if I was to spit roast an entire gator, little bit of creole spice, how that would work.
wbjones wrote: according to a friend of mine that I used to work with (she from Philly) and said that the original cheese steak (found at Pat's … and with arguments …at Geno's) IS made with Cheeze-Whiz …
It depends on which store you go to. The one on South Street (the tourist trap) will give you Cheeze-Whiz. The one is South Philly - provolone. Both give you a much smaller steak for your money vs local no-name shops. Most of those will tell you to GTFO if you ask for Cheeze Whiz... "What are you? A berkin' tourist???"
Personally, I'm a simple guy when it comes to steaks: steak and cheese (provolone). That's it. No onions... no ketchup... no B.S.
pizza... NY style for me... thin crust... extra pepperoni please....
enough about pizza... what about.........???
hoagies.... grinders.... subs....
We just got jersey mikes in mn. That is a damm good sandwich.
In reply to oldeskewltoy:
That's an instance where my GA birth comes into play - I have no preference and use "sub" and "hoagie" equally (usually "sub"), although a "grinder" is a grilled sub/hoagie around here. I'm not a fan of "salad crap" on a sandwich, so my subs tend to be as simplistic as my steaks: meat, cheese, a bit of mayo and maybe a few other simple toppings.
Wally wrote: I'm also not an onion or pepper fan. I just realized I have never had a Philly cheesesteak, just local attempts. I need to take a field trip.
Wally, if you want to come out to the Philly burbs I'll buy you one.
JohnRW1621 wrote: In reply to DirtyBird222: I am pretty sure that The Turd Burgler was the original name for the character between Grimace and The Mayor McCheese
made my day
Ian F wrote: Personally, I'm a simple guy when it comes to steaks: steak and cheese (provolone). That's it. No onions... no ketchup... no B.S.
that is how I make a sandwich here … wasn't even considering the "fact" that I'm making a "cheesesteak" LOL
wbjones wrote:Ian F wrote: Personally, I'm a simple guy when it comes to steaks: steak and cheese (provolone). That's it. No onions... no ketchup... no B.S.that is how I make a sandwich here … wasn't even considering the "fact" that I'm making a "cheesesteak" LOL
It's not just the ingredients, it's the preparation. And preparation is where a lot of the restaurants away from Philly get it wrong. Sometimes horribly wrong...
DeadSkunk wrote:mndsm wrote: Given enough time and a trunk full of beer, I got 100$ says I can convince someone to get me a gator, skinned and ready. I'm a magician with chicken Flavored meat.There was a gator in the pond at the track this year. It wasn't all that big. We could have watched you catch and skin it.
Gator tail = chewy chicken. Pretty good, actually. In keeping with the hunting thread, whoever goes after that gator needs to do it Tarzan style.
I don't think it's the GRM forum. I think discourse on the net in general is in the toilet for a lot of reasons. And I'm not too sold on discourse off the net, either.
Overall in life, 95% of people are pretty decent whether on the net or in person. They will get torqued over something and maybe pop their cork but it's not long lasting or have truly bad intent.
Then there's maybe 3% who are really pissed about something and are completely justified.
That leaves 2%. These are the true anal orifices who are in a given spot only to stir up crap. It happens in person and on the net but is more prevalent on the latter due to the anonymity. So far this board seems to have done a good job with that 2%; I can name some boards that haven't and probably never will.
Curmudgeon wrote:DeadSkunk wrote:Gator tail = chewy chicken. Pretty good, actually. In keeping with the hunting thread, whoever goes after that gator needs to do it Tarzan style.mndsm wrote: Given enough time and a trunk full of beer, I got 100$ says I can convince someone to get me a gator, skinned and ready. I'm a magician with chicken Flavored meat.There was a gator in the pond at the track this year. It wasn't all that big. We could have watched you catch and skin it.
Yeah, I've eaten a lot of gator, believe it or not. I really like it. Its got a little bit of a seafood tastr, but you're right, it is mostly chicken. Lends itself very well to creole cooking.
oldeskewltoy wrote: pizza... NY style for me... thin crust... extra pepperoni please.... enough about pizza... what about.........??? hoagies.... grinders.... subs....
Brother in law took us to a joint in Belmar called Mike's subs. berkeleying fantastic. I've had a lot of subs, some good some bad. These were Phenomenal with a capital "P". Unreal how good they were. Like.... so good I contemplated going back, getting a dozen to bring home and eat all week.
moparman76_69 wrote: Gravy has always been a debate topic. Most of the time it stems from Canadians making disparaging remarks about us American southerners and our preference for biscuits and "white" gravy.
And then you throw in the fact that Italian-derived Americans from the Brooklyn area call tomato sauce "gravy", and it just turns into WW III.
In reply to Bobzilla:
They were laced with PCP
My favorite sub comes from Capriottis
The Bobbie is my favorite although their Italian is pretty tasty as well.
yamaha wrote: In reply to Bobzilla: They were laced with PCP
May have been. Don't care. It was that good.
Bobzilla wrote:oldeskewltoy wrote: pizza... NY style for me... thin crust... extra pepperoni please.... enough about pizza... what about.........??? hoagies.... grinders.... subs....Brother in law took us to a joint in Belmar called Mike's subs. berkeleying fantastic. I've had a lot of subs, some good some bad. These were Phenomenal with a capital "P". Unreal how good they were. Like.... so good I contemplated going back, getting a dozen to bring home and eat all week.
I just read this with a Jersey accent for some reason.
In reply to Duke:
Then all I have to do is say Coke and Pepsi are pretty much the same thing and the whole forum will implode.
In reply to moparman76_69:
YOU SON OF A BITCH YOU TAKE THAT BACK.
I prefer Pepsi, but happily drink coke if I'm in a pop sort of mood.
moparman76_69 wrote:Bobzilla wrote:I just read this with a Jersey accent for some reason.oldeskewltoy wrote: pizza... NY style for me... thin crust... extra pepperoni please.... enough about pizza... what about.........??? hoagies.... grinders.... subs....Brother in law took us to a joint in Belmar called Mike's subs. berkeleying fantastic. I've had a lot of subs, some good some bad. These were Phenomenal with a capital "P". Unreal how good they were. Like.... so good I contemplated going back, getting a dozen to bring home and eat all week.
strangely enough, neither him nor his wife talk that way. Nor does my wife. But his F-I-L? 100% Jersey Shore accent.
SnowMongoose wrote: In reply to moparman76_69: YOU SON OF A BITCH YOU TAKE THAT BACK. I prefer Pepsi, but happily drink coke if I'm in a pop sort of mood.
Pepsi tastes like ass. Coke is addictive as anything. I LOVE ME SOME COKE (a-cola) 
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