What's the best cut of meat for homemade philly...
Posted By: :) on 2007-05-10
In Reply to:
steak subs? Our family loves them and we usually buy the frozen philly cheese steak meat...but I just can't stomach the smell of it even cooking anymore because it is sooooo greasy. I want to try to make some homemade from a fresh cut of meat. Any suggestions? Thanks!!
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Love it. That's where I'm from (Philly) and can spot a Philly one a mile away!
!!
Where in Philly? From there and ...
miss it terribly! My whole family is there. 
Ugh, which is why I don't eat meat or
questionable meat-by-products.
Home for me is Philly....
I live in Oregon now, don't fly well, and all my family is there. The DH and I drive cross country every year to see them. I would give just about anyting to be with my sister, brother, and their families at this time of year! Our dad just passed a year ago, mother many years ago, so we are all that's left. If my DH did not have such a great job here we would be there!
Agree w/Philly...
what can you say: Cheesesteaks, Italian water ice, pretzels, TastyKakes, Hogies, pizza, Wise potato chips, Amoroso rolls...the list goes on! 
Some snow in Philly
It's been snowing lightly for hours, but ground is barely covered. Expecting about 5 inches tonight, though. Haven't had any real snow this winter.
Philly cheescake !!!!
x
Philly and Shenandoah NP
It sounds like you enjoy U.S. history. If so, you shouldn't miss my hometown of Philadelphia. See Independence Hall, the Liberty Bell, and all the other sites run by the national park service. Olde City is the part of town that Ben Franklin, Thomas Jefferson and John Adams walked through. Philly is a very walkable city, easy to get around. In addition, we have a great food culture here; everything from street food to haute cuisine. The Phila Museum of Art is pretty amazing. (It's not just the place where Rocky ran the steps.)
If you're looking for some beautiful vistas and you plan on being in DC anyway, it's not a very long drive to Shenandoah National Park, the first national park on the east coast. Geographically, the park is a long narrow strip through the Blue Ridge Mountains. You can camp, hike or stay at one of the lodges. Big Meadows is my favorite lodge, but stay in one of the annex rooms there, and pay a little extra for a room with a view/balcony. I love a little wine and cheese on the balcony while watching the sunset behind Masanutten Mountain. Be sure to try the buckwheat pancakes and blackberry syrup for breakfast. You can hike part of the famed Appalachian Trail if you'd like, or take part in some of the ranger programs. The place is full of history, as well. You can hike to, or ride the ranger van down to Camp Hoover, President Hoover's "Camp David". The new visitor's center at Big Meadows tells about the role of the CCC in the park during the Depression, and also the controversy about moving the local people out of the park to make way for the national park. There are beautiful waterfalls to hike to. (I'm not crazy about Dark Hollow Falls, which is the closest to the road and can be crowded during the summer.)You can also do some horseback riding in the park, as well. Shenandoah's Skyline Drive is also very, very popular with bikers (motorcycle and the pedal crowd). The drive is 100 miles long, with vistas, wayside cafes, campgrounds and two lodges along the way.
While you're on the east coast, be sure to have at least one breakfast at a diner!
These are my top two suggestions, but I have lots more. Email me if you'd like to hear more.
It's snowing just outside of Philly.
We'll see what happens tonight.
You Give Philly a Bad Name
Her life is not perfect. If it was she wouldn't be so full of venom. Don't let her cavalier attitude fool you. She is a spineless little whiner hiding behind her anonymity. She is the one I pity.
but how does it change the meat?
By the way--cattle are slaughtered past the age of two. When old cull cows are made into hamburger, they add back fat from younger cattle because the fat on the older cows is yellow and people would not eat it. I also know that cattle eat things other than grass. We still graze cattle on grass land and manage our pastures well. (Western states also have public grazing land and some even graze the desert.)It is only cost effective to the cow-calf producers who do not feed grain. Slapping a grass-fed tag on beef and calling it a niche market makes it more expensive for the consumer and is controversial to me. Feed lots do not keep cattle off of grass land. We must keep in mind that this country must manage beef somehow because of how much we consume and export. Beef is a valuable commodity and a big business. If it could be handled in a way that was more cost effective, it would be.
Thank goodness I don't eat meat! ugh...
//
Philly Cheese Steak
I saw them making Philly Cheese Steak on the Food Network the other day and they used New York steak. Kind of expensive, but it looked really good. They said you could freeze it and then slice it thin while it was still slightly frozen (to make it easier), but I can't see why you couldn't have the butcher do it.
There was a baby born in Philly
Me too....in the suburbs, outskirt of Philly. sm
Grew up in Philly, moved about 15 minutes out of the city. Love it here!!
Definitely the homemade goodies!
Homemade chocolate chip cookies, pecan and/or almond butter balls, sugar cookies, fudge! mmmmm
My mother fed us homemade
formula made from Karo syrup and canned milk. I'm only 36. She also made the nipple holes bigger to get serial in those bottles once we started waking her up too often. Plus, let my husband get up once in a while, darn...., and no I'm not milking myself like a cow so he can feed the baby through a bottle. Another thing, these mothers wind up feeding these babies from their breast until they start school. Ooohhhh ahhhh... duh! Oh the stories!
Homemade Bread
I'd like to start making my own bread. I can only tolerate easy recipes and not too time consuming. Is making your own bread easy, moderate or difficult? if it's easy, do you have any tried and true recipes?
Should I buy a bread machine? What can you tell me about bread machines and their ability to pop out good tasting bread, also, with bread machines, do you have to use a pre bought packet or can you stick your own ingredients in there and bake?
Homemade bread
Well, I'm old-fashioned. I've never used a bread machine in my life. But I do make four loaves of bread at least every week and my family can't live without it (I say in all modesty). I've won blue ribbons at the County Fair for it. This is how I do it - This may seem very long and involved, but it's because I'm trying to describe it really thoroughly. Don't let the length of the instructions put you off. Do try it!
The initial makinag and kneading of the dough only takes about twenty minutes - the rest is waiting time, mostly.
I start with dry yeast, one package in a half a cup of hot tap water, stir it up and let it sit for 5-10 minutes. While it's sitting, I put three cups of hot water in a big mixing bowl with two teaspoons of salt, two tablespoons of sugar, and a quarter stick of margarine (or butter if you prefer). I heat that in the microwave for three minutes.
Then I add two cups of flour to the ater/salt/sugar/ butter and stir it up. You'll need a strong spoon because it'll get pretty thick later on. I have a favorite wooden spoon that I use. Once that's mixed in (it doesn't have to be completely smooth) add the yeast, then add another half cup of hot water to rinse the rest of the yeast out of the cup and into the dough. Stir that up, and then start adding your flour. I start with a total of ten cups, usually get close to twelve. You can do that all at once or two cups at a time. After it gets too hard to stir, it's time to put some of the last two cups of flour on the table and dump the dough mixture out onto the table. Then comes the fun, especially if you're stressed. Start kneading the dough, adding more flour when it gets sticky. Depending on how humid it is, you may need another cup or two cups. I usually add about half a cup at a time gradually each time it gets sticky. If you put in too much all at once, it may turn out too heavy. At eleven or twelve cups, you will hit the point when your hands don't stick to the dough anymore. Then just knead it for another several minutes until it's smooth "as a baby's bottom" was how I was taught.
Then I wash out the bowl and dry it with a clean dish towel, spray the inside with cooking spray, put the dough in, then thoroughly wet the towel (not dripping, but don't wring it out all the way either), and cover the bowel. That'll keep the dough from drying out while it's rising. Set in in a warm place to rise. In the summer I set it on my stove with the light on over it. In the winter, I'll put a pan of warm water in the oven on the bottom shelf and put the bowl on the top shelf.
Let it rise to double its original size, about an hour. Can be more. Dough is very forgiving if you let it rise too much. Then fold it in on itself, recover it and let it rise again. I usually let it rise at least two or three times. The more often you let it rise, the lighter it will be.
After the last rising, I spray my four loaf pans with cooking spray, then take the dough out, put in on the table and divide it into four parts with a large knife. Then, fold it in and under to form a loaf and put it in the loaf pan. Set that to rise to double. At about 45 minutes, start preheating the oven to 375 degrees. When the dough is the height you want (it will rise a little more in the oven), stick it in the oven for 30 minutes. It should be golden brown on top when it's done. Take the loaves out of the pans immediately and put them on a cooling rack so moisture doesn't accumulate under them.
The family will attack the first loaf of bread immediately, be forewarned! The other three, when they are almost cool, put them in regular bread bags you have saved from store-bought bread. I freeze mine, because this has no preservatives and does get stale quickly. It's best eaten within a day or two of making it or thawing it. That's never a problem in my house.
I hope you try it. It's a great feeling, getting all the accolades from your family and friends. PS - if you're lactose intolerant, like me, there are no milk products in it. I never eat store-bought bread anymore. It also makes the best toast in the world, and French toast?!? Wonderful!
homemade bread
She's absoloutely correct! I love making my own bread. My kids are gone now, so I don't make as much, but give it away. It doesn't last long if it sticks around here and there is such a good feeling when you've done it yourself. No preservatives and junk included. That being said, I do have a bread machine as well, have rarely used it, but when I do, it does a gresat job and I can make more types of bread because I can just throw everything in and let the machine do the rest. It really does turn out good and I am freed up to do other stuff, like work!!
homemade bread
Thanks for sharing your recipe. I lost my bread book in a flood here in Florida when there was 8 inches of water in my house and my recipes were on the bottom shelf of my cabinet (among other recipes) and have not made any bread since. My mother bought me an "earthenware bowl" that she paid a lot for to rise the dough which retains the temperature. I only have 3 loaf pans but will buy another. I bought a breadmaker machine but did not use it much. I used it for rye bread which is hard to knead because it is more coarse. My family loved my bread and I pretty much loved to have my hands in that dough. I know it is somewhat exhausting, but I find it almost therapeutic and stress reducing. I am going to try your recipe.
Not around here, and glad.....I don't *do* meat scraps! lol
x
Canned meat - the spinach of Dog
(nm)
I caught the blues when trying to eat the red meat
because husband is a health food junkie and I think sometimes he expects the same of me. I love steak but hardly eat-are shrimp bad for someone who has high cholesterol? He eats fish- I don’t care for- fish is fish is fish to me- all taste alike except for the shrimp with the sauce and horse radish in it- yummy! My physician when I mentioned about my cholesterol told me to tell hubs to leave alone- mine was excellent and I could eat most anything. So there, man of the house!!
Too afraid of meat in restaurants now sm
Their meat may be old (sorry). If we do go, will only go to very busy place as even some bought at market are questionable. We have gift certificates which we appreciate as they are from busy places. Sometimes we have a "UFO" party. Unidentified freezer objects - if they're too old we throw them out. Buying light these days.Takes common sense, hopefully things will turn around in ཅ but for now I am being extremely careful and not loading up on meat either unless we intend to eat it soon. Perhaps I'm too cautious but things are rough right now for everyone, even the markets, restaurants, etc. I sure hope the turkeys are okay, even in good times we've gotten "bad ones" - have to open them up and be sure. Martha likes to brine hers in salt water - not a bad idea these days to check them out before it's too late the day of or the day before. Fresh is best - wish we had our own farm as some do.
How easy would it be for you to give up meat?
All forms of meat - beef, pork, chicken, venison....and anything else I'm missing.
It wouldn't be too hard for me.
me hungry... me eat meat....arghhh
One time I ate a beef rib and got an artery. That made me so sick. Yet, I did not stop eating meat. I have seen a deer gutted in my front yard and it did make me sick, but I ate him. I saw how they treat chickens and blah blah blah, but I still eat MEAT. I must be some kind of psycho! Nope, just human. We need protein. I just have to lay off the cow. Although I will say that I am picky and will not eat fat, arteries, skin, or anything else that just isnt pure meat.
Philly is #1....now live in the Pacific Northwest...
would give anything to live on the East Coast. This is like a time warp, still see blue eyeshadow, Farah Fawcett hair, and more flannel than I care to think about!
How to make a REAL Philly cheesesteak
Sorry! I sent this to the OP by email. My brain was turned off, and I didn't realize I wasn't posting to the board.
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I understand... if you are using those Steak-Umm type pressed and formed meat things, the smell is atrocious, and you end up with loads of grease. They smell oddly like fish to me. I don't know why.
I live in the Philly area, and when we want a cheesesteak (we don't call any sandwich a "sub" here), we generally just go down the street to our local cheesesteak and hoagie place and buy one. But, on occasion, I will make them at home. A top or bottom round roast makes the best steak meat. (I've used both and it doesn't seem to matter. The meat should be reasonably lean.) If you have a butcher who'll do the work for you, that's great. (In this area, you just say "sliced for cheesesteak" and they know what you want.) But you can buy the roast, partially freeze it, and then slice it very, very thinly. If you want to give it a real authentic Philly taste, just a tiny bit of oregano and garlic powder (very tiny bit) tossed in with the meat when you're cooking gives it just a boost. I never use cheez-whiz here. The big tourist trap cheesesteak place, Pat's, uses cheez-whiz, and that's an abomination! Ick! American cheese is the usual, but I really like provolone. I also like fried onions, and sometimes mushrooms on mine. If you use onions, take a good long time frying them so that they are carmelized and almost syrupy, not quick-fried to a crisp.
I didn't even comment on the rolls! That's a whole other topic!
I hope this helps. Enjoy your cheesesteak.
Nope, Missoui, Philly and New York
NM
thank you, anon. And this, Philly, is why your posts are inappropriate.
nm
GO PHILS! Forever a Philly phanatic!...nm
//
I live on the very edge of Philly, just into the suburbs.
Lots of people, lots to do. The weather changes a lot, which is good because I have a very short attention span. :) I love it here.
Philly/South Jersey accent
I have a Philly accent, though not as pronounced as some. I definitely say "wooder" for "water". But I don't have that over-long "Oh" sound that you hear around Philly. I do say certain phrases that are Philly-distinct. Like, "I'm gone downa shore," which means that I plan on going to the New Jersey seaside. And we tend to say "yiz" for the plural "you", using it the same way as southerners say y'all and New Yorkers say yooze.
Oh! And I do shout out, "Yo!" when I want to get someone's attention.
Homemade gravy, almost every time.
x
homemade chicken soup here
Teenage son just walked in and said, Oh, good. We get to eat tonight. LOL. Guess he is tired of take-out.
I'm in CA and I love homemade mac & cheese -
.
Homemade Pizza Dough
Does anybody have a recipe for a good pizza dough recipe that does not take a long time to make?
Also what do you put on your homemade pizza?
homemade heath bar- sorta
Not a dinner idea- but a cheap way to make a bag-full of toffee:
1 cup butter, 3/4 cup brown sugar, 12 oz. bag chocolate chips, 3/4-1 cup chopped nuts (i use salted peanuts chopped up) saltine crackers:
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Fill pan side-by-side with crackers. Heat butter and brown sugar. Boil for 3 minutes. Pour on top of crackers. Put pan in oven for 5 minutes. Remove from oven, sprinkle the chocolate chips on top to melt- after a couple minutes, easy to spread around with a spatula. Sprinkle the nuts on top- kinda push them into the chocloate so they don't fall off when done. Chill in fridge and break into pieces.
Keeps well in a zip-lock baggie in fridge. Not the real deal, but sure it good and a lot cheaper than candy bars!
Thanks for the other ideas ladies, always looking for a new meal that is fast, easy and yummy!
Do you eat hot dogs? meat scraps, pig lips, etc.
nm
Sort of - I generlly buy some hamberger meat, and whatever - sm
is on sale and bring it home for 2 or 3 days worth of meals. My DH does 95% of the cooking. We generally buy what is on sale, whole chickens, thighs/breasts, pork chops, have tacos, I do pot roasts now and then. My mom used to make out a weekly list every Wednesday or so, and do the weekly shopping Thursday after work. We would drop about $100, this was in the late 80s/through 90s. My DH is actually better at shopping than I am and comes home with a lot for $50. Scan the food ads and plan around them, best way (and cheapest) way to do it.
Again, the end times. I'm sorry, but what other explanation is there? Steroids in our meat? I don
n
looking for a spagetti sauce recipe without meat.
Does anyone have a tomato sauce recipe without meat? The only reciipe I have calls for ground up beef. I am serving chicken cutlets and spagetti on the side. My DD inlaws to be is coming to dinner so I want it to be perfect.
Sauce can be for crockpot or stove.
Thanks. I always enjoy the recipes on this board.
Cracklins have a little more meat attached, only difference.
x
My home is Philly also. Love it, born and raised here. nm
x
I'm from Philly so I love hoagies and steak sandwiches! nm
x
last year homemade carmel corn,
this year pumpkin mini-muffins with candy corn on top...
Popcorn, homemade, with butter and a little salt
nm
I've heard they are good for homemade..
pizza because pizza has to cook in a 500+ oven. The stone helps when domestic ovens only go that high.
I'm no cook, that's the 'gist' of it, stones.
You can Google the info tho.
Ever watch Sam the Cooking Guy? He cracks me up.
I found a recipe for homemade latte that I will try.
You liked Diet Cherry Vanilla Dr. Pepper? I thought it tasted like dirt. But I feel your pain, also, on losing something you love. Most people didn't like Straight Up latte, too, but I loved it.
Thanks for checking. I did try making my homemade version.
Not too bad. Needs a little recipe tweaking, but not too bad. I just made sure not to buy Folger's instant coffee for the recipe
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