Traditional recipes

Philly’s Eternal Food Questions

Philly’s Eternal Food Questions

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In ancient times travelers would seek answers to the eternal questions from the Oracle at Delphi. Recently, we sought food wisdom on an Odyssey in Phila-Delphi-a, but these questions were of far greater import than the Riddle of the Sphinx at Thebes:

1. Which cheesesteak is better— Pat’s or Geno’s?
2. What the hell is an Italian “hoagie” and is it better than a New York hero?
3. Is the Philly Roast Pork sandwich truly the greatest sandwich in the universe?

When it comes to cheesesteaks, Pat’s Steaks is the creator, the originator. 1237 East Passyunk Avenue is the holy shrine. The way to order? “Whiz, Wit, Whiz, Wit,” meaning Cheez Whiz with onions, an alliteration my brother and I used to rehearse in the backseat of the car on the drive to Philly (this quest was in memory of our dad, an epic eater/adventurer). As for condiments, the only acceptable ones are hot peppers or hot sauce. Pat’s has cherry peppers and dried red peppers, but no hot sauce.

Across the street is Geno’s. Loud, orange, neon, motorcycles, Geno’s is the Upstart. The New Kid. The Noisy Neighbor. The Innovator. Geno’s offers hot sauce and hot cherry peppers as condiments. Again, the order? Whiz and onions.

Steak: Pat’s steak, though chopped, was superior to Geno’s.
Cheese: The Whiz at Geno’s is slightly more diluted.
Bread: Supposedly, both Pat’s and Geno’s use the same bread (“The Great Philly Cheesesteak Book,” Carolyn Wyman), but the diluted whiz at Geno’s renders the roll soggier.
Onions: Geno’s gets points for slicing, not chopping, but the onions were not as translucent as Pat’s.
Décor: Geno’s Vegas-neon décor is cooler, but Pat’s non-descript, clapboard siding has aged gracefully.

: Tough call, and a subjective one. On any given day, they’re equals. Forced to choose, it’s Pat’s— their overall meld is better. But, neither approached Steve’s Prince of Steaks in Langhorne.

The sesame seeded Italian loaves at Sarcone’s Bakery were invented for the “hoagie,” the Philadelphian term for “hero” sandwich. The word “hoagie” supposedly comes from an area of Philly originally called Hog Island (where the airport is). As befits their name, Hog Island residents enjoyed antipasto on long loaves of bread. These sandwiches came to be known as “Hoggies,” and in turn, “Hoagies.”

The slogan at Sarcone’s Deli sums up their philosophy: “It’s All About the Bread.” The menu features hundreds of “kick-ass” hoagies, but we opted for the Italian Hoagie: prosciutto, capicola, salami, provolone and peppers with oil and vinegar. The cold cuts were from Dietz and Watson, Philly’s answer to Boar’s Head. While they don’t compare to anything you’ll sample at Di Bruno, the bread is the Platonic ideal of an Italian loaf. Airy, yeasty, crusty, just perfect— the bread would’ve made shoe leather taste great as a sandwich filler.

: The Yankees aren’t the only ones kicking Phillie ass. Alidoro’s Pinocchio, Big Mike’s Combo at Mike’s Deli, and Mama’s Special at Leo’s, they’re all superior to the best hoagies in Philly.

If you haven’t been, Reading Terminal Market is like Seattle’s Pike Place Market, a place with a variety of food vendors from Amish bakeries to soul food. But the don’t-miss stall is DiNic’s, and the order is the Roast Pork Sandwich with green peppers and garlic sautéed broccoli rabe. The thin-sliced pork seems like it has been marinated in drippings for forever. Those juices are absorbed by that crusty Philly bread, their warmth melting the aged, hand-cut, sharp slivers of provolone lining the bottom of the roll.

: Cheesesteaks and hoagies are for tourists. The Philly sandwich cognoscenti keep DiNic’s Roast Pork Sandwich all for themselves.

Philly Cheesesteak Pasta

An easy pasta dish with all of the same delicious flavors as your favorite steak sandwich!

Our Philly Cheesesteak Pasta has tender shaved steak, peppers, onions, and pasta tossed in a luxurious cheese sauce.

Are you craving the flavors of a Philly cheesesteak sub, but craving some pasta too? This easy, cheesy “mash-up-style” recipe is for you!

Cooked pasta is combined with tender, shaved steak as well as sauteed onions and peppers. Then it’s topped with a rich and creamy, homemade yellow cheese sauce inspired by the ‘Cheez Wiz’ that all authentic Philly Cheesesteak subs have on top – but without the artificial ingredients.

The result? A hearty, delicious pasta dish that the entire family will ask you to make again and again!

Philadelphia cream cheese isn't actually from Philly

If you've always assumed that Philadelphia cream cheese was made in the City of Brotherly Love, you're definitely not alone. But, unfortunately, you're also wrong.

What is arguably the world's most popular brand of the creamy spread did not originate in Philadelphia, is not produced there and has never been manufactured in the state of Pennsylvania.

Questions about the brand's name and origin story have been floating around for years. If Philadelphia cream cheese isn't from Philly, then why is it even called that?

Food writer Priya Krishna recently explored the origins of this staple spread for Bon Appétit. As it turns out, the brand, which was founded by a man named William Lawrence, has been making its cream cheese in New York since 1872.

Lawrence, a dairyman from Chester, New York, was attempting to make Neufchâtel — a tangy, crumblier cheese product that was popular in Europe at the time — when he accidentally added a bit too much cream and created a richer, more spreadable cheese, a company spokesperson told TODAY Food. But Lawrence wouldn't start selling his cream cheese under the name "Philadelphia" for a few years.

In 1880, he partnered with A.L. Reynolds (a larger cheese distributor in the state) to sell bigger quantities of cream cheese. At the time, Pennsylvania had a reputation for its high-quality dairy farms and creamier cheese products so they decided to slap the name "Philadelphia" on the foil-wrapped blocks of creamy cheese.

"Reynolds wanted people to know the cheese was high quality and Philadelphia was associated with high quality dairy products at the time," Philadelphia's senior associate band manager Blythe Jeckel confirmed to TODAY.

Over the years, the company went through a few changes and Reynolds eventually sold the trademarked name Philadelphia to the Phenix Cheese Company. Philadelphia truly became a household name in 1928, when Phenix merged with the wholesale cheese-delivery business Kraft to form the Kraft-Phenix Cheese Company.

What Type of Cheese Is Best for Philly Cheesesteaks?

Philadelphians have strong opinions about whether cheesesteaks should be made with Cheez Whiz, American, or provolone cheese. We found that the combination of thinly sliced American and provolone cheeses makes for the best flavor and meltability.

No matter what variety you choose, you’ll want to simply embrace the mess it creates, and here’s why: After the cheese is melted and the steak is sizzling and caramelized in the skillet, you’ll use a spatula to transfer the filling into the sliced rolls. It’s nearly impossible (and frankly unnecessary) to maintain the neat layers of cheese, peppers, onions, and steak and move the mound in one clean scoop. Instead, allow the filling to mix with the melted cheese as you stuff it into the bread, which, honestly, makes it all the more delicious.

Each of these recipes has been made in my Ninja Foodi the exact same way as it is written for the slow cooker, instant pot, or air fryer. It will be made the exact same way.

When making the recipe, simply select on your Ninja Foodi the appropriate button matching the method, for example, if it’s an air fryer recipe, use the ‘air crisp’ button on the Ninja Foodi. If it’s an instant pot recipe, use the “pressure cooker” button.

Since writing this post, I’ve added even MORE Recipes, find the full index of Ninja Foodi Recipes here!

All About Dinner then Dessert

Welcome to Dinner then Dessert, my food website filled with recipes I’ve created in the over ten years I’ve been a private chef.

Dinner then Dessert got it’s first start in 2007 as a lunch service in my office as I started cooking for coworkers who admired my lunches I’d make everyday. Soon that business was booming and I was making 8-10 lunches a day (I only had 12 coworkers) and I was catching the cooking bug.

After culinary school Dinner, then Dessert transitioned into a full time personal chef and private chef business for clients who were young and old (some people you’ve heard of even!). This became a passion of mine until life, kids and moving happened and I needed to step away from other people’s kitchens and stay in my own.

Dinner then Dessert became an online recipe website in 2015 when I began posting recipes I had shared with clients over the years as a way of staying connected with my favorite clients I could no longer cook for. Over the years it has grown into a larger food website that is shared by millions of readers a month who enjoy the recipes, share them with their friends and families and find joy in cooking again.

To this day I still have private chef clients I love to cook for and being a trained professional chef is a distinction I treasure and value.

My hope is this this website helps you enjoy a meal together that everyone raves over, maybe even something special for a new relationship or for your husband’s boss coming to dinner. Think of me as your personal chef in your kitchen.

My Personal Chef Business page: Lastly, hey I am a chef after all. If you live in the Sacramento area and want me to do a private event for you or provide personal chef services, please visit my business page, Dinner, then Dessert, Personal Chef Services. I’m pretty cool to hang around, if I do say so myself and most people I’ve run into seem to enjoy the food I make.

To learn more about Sabrina Snyder and see all my recipes I’ve posted on the site see my profile page.

For business inquiries you can reach Dinner, then Dessert at:

Dinner, then Dessert Inc.
2351 Sunset Blvd.
Suite 170-950
Rocklin, CA 95765
(916) 625-6965

If you would like to email, I would love to hear from you! Please reach out to me at [email protected]

Welcome! Enjoy the blog, take your shoes off, make a cup of coffee and settle in. Deliciousness lies ahead.

Thanks so much for being here and honestly, if you have any questions about any recipes or want to make a recipe suggestion please send off a message to me in the comment form below!

Dinner, then Dessert® is a registered trademark of Dinner, then Dessert Inc.

Philly’s Eternal Food Questions - Recipes

Here's a guide to Philadelphia's most-famous sandwich.

What is a cheesesteak?

It is a sandwich made of thinly sliced beef — usually frozen chip steak — cooked on a griddle and served on a sliced roll with cheese and either "wit" or "witout" onions. The cheese is typically American cheese, provolone or melted Cheez Whiz. Fans of cheesesteaks sold by particular outlets — think Pat's, Genos, Jim's, or Tony Lukes — usually point to the meat or the source of the eatery's bread as a reason for their loyalty.

What are its origins?

Brothers Pat (1907-1974) and Harry Olivieri (1916-2006) of South Philadelphia are credited with creating the steak sandwich in the 1930s while operating a hot dog stand on the triangle bordered by South 9th and Wharton Streets and Passyunk Avenue in South Philadelphia, site of the current Pat's King of Steaks.

According to legend, Pat, weary of hot dogs, suggested that Harry go to a store and buy some beef. They sliced it up, grilled the beef with onions, and piled the mix on rolls. A taxi driver who stopped for a dog smelled the beef and asked for one of the sandwiches. They charged the cabbie and the steak sandwich was born.

In 1939, Harry Olivieri filed business-registration papers for several locations:

Pat's King of Steaks at the site of the hot dog stand

Million Dollar Steak Sandwich at 815 Wharton St., a row house a short walk from Pat's King of Steak's and the company's registration address

Pat's Steaks Sandwiches, 3251 Ridge Ave., in the Strawberry Mansion section near what was then a trolley turnaround and is now a bus station

Soon, the idea caught on and other steak sandwich shops opened, according to newspaper clippings of businesses opening or being sold.

But the key phrase here is "steak sandwich." Cheese was not part of the original equation.

So, when did the cheesesteak arrive?

The record here is murkier.

One story holds that a Pat's employee, Tony Lorenzo, who tired of the same old sandwich, added cheese about 20 years after Pat's opened. So that would put the birth of the cheesesteak sometime in the 50s. Others put the date at 1949.

According to Harry's grandson, Frank Olivieri Jr., Lorenzo worked at the Ridge Avenue location. Pat, he said, did not want to put cheese on the sandwiches in South Philadelphia.

"Pat never wanted cheese at his original shop because he tried to keep sort of kosher for all his Jewish friends," Frank Olivieri told the Inquirer in 2015. He said his father, Frank Sr., introduced cheese to the South Philly location.

"Then my dad discovered Cheez Whiz, and it was perfect, because he could just hide the can at the edge of the grill where my grandfather wouldn't see it. He started serving it to people anyway, like, 'Try this!' and it became the most popular way to order."

The ingredients and cooking

The main ingredient is thinly sliced steaks from various cuts of beef, with rib-eye considered the top-of-the-shelf cut. The quality of the roll is also key to a cheesesteak connoisseur's appreciation of a sandwich. Torpedo rolls, known as submarine rolls in other parts of the country, are standard, though one highly rated purveyor — Donkey's, across the Delaware River in Camden — puts its cheesesteaks on kaiser rolls. The crust should be firm but not teeth-crunching hard. The inside should be tender but not chewy.

The meat is sautéed on a slightly oiled grill until cooked through. Salt and pepper are standard. Onions are often cooked on the same grill but are not married with the steak until it times to put them on the roll. There are different approaches when it comes to the cheese. Cheese slices can be placed on the bread before the steak, and softened by the heat of the meat. Or they can be put on the meat on the grill for a short time before placement on the roll. Cheez Whiz is melted and drizzled over the steak in the sandwich.

Cheesesteak lovers don't always use condiments, but if they do, it is likely to be ketchup. Peppers, hot and sweet, also are favorites, and Sriracha hot sauce seems to be catching hold.

How to order a cheesesteak

"A cheesesteak wit," is what you say if you want onions.

"A cheesesteak witout," is what you say if you don't want onions.

That said, no one will mind if you're a stickler for proper diction and you order your cheesesteak "with" or "without" and complete the sentence with "onions."

At some locations, you may be asked to specify whether you want American cheese, provolone cheese or Cheez Whiz.

So, for example, you might order "One Whiz, wit (or witout)" "One American, wit (or witout)" or "One provolone, wit (or witout)"

And don't even think of asking for rare, medium rare or medium. All cheesesteaks essentially are well-done.

How many calories in a cheesesteak

There is no fixed calorie amount for a cheesesteak due restaurant variations, but the estimates range from 900 to 1200 calories.

Without bread or cheese, Steak-umm, the Reading-based manufacture of frozen sliced steak found in most supermarkets, says a 32 gram (1.12 ounce) portion of cooked meat has 100 calories, 80 percent from fat.

Further reading

If you're interested in reading more about Philly cheesesteaks — and the weird stories they've prompted over the years — here's a sampling from our archives:

- Joanne Talluto Brown

About 20 years ago, like my brother and sisters, I had graduated from college and was beginning my full-time career in our family's business. I remember there was a point when my father came to us with a newspaper clipping of an article entitled "The generations of family businesses". The article talked about business dynamics and how family businesses evolve through the different generations of the family. The article gave statistics of successful companies and how the company survival rate decreased through the passing of generations. My father passed on the article for us to read and simply said "Don't become a statistic."

Now, as I have come to learn, there are many different things that attribute to the success/failure of a business. There are many moving parts, some that we have control of and others that we do not. But, as my brother, sisters, and I quickly learned, the aspects that we do control involve taking full responsibility for the business. I believe so much of that responsibility depends on relationships between our co-workers, our family members, and our customers. Hard work is not alone at the root of success it is accompanied by teamwork, support, respect, and love.

Now, I reflect on what my grandfather did 50 years ago. He took an idea that he was passionate about. He took a big financial risk and with the support of his family made this idea a reality. He created a business that supported not only his family but his children's families, his grandchildren's families, and now, many other families. That's pretty cool and it is something that I am proud to be a part of.

20 Iconic Foods From the '50s and '60s That Will Give You Serious Nostalgia

Like fashion, food falls in and out of style. Back when kids of the '50s and '60s were growing up, family dinners meant these dishes were front and center at every family get-together, holiday meal, or cocktail party your parents threw. Many of these recipes evolved from the appeal of new "convenience" foods ranging from canned soups to boxed cake mixes. Whether you hated them (or you still secretly crave them!), here&rsquos the iconic fare kids from the '50s and '60s remember.

No special occasion was complete without something served in a gelatin mold. According to the Jell-O Gallery, the lime flavor was introduced in 1930. It became the basis for many molds in the '50s and '60s, showcasing a cook&rsquos creativity. These might include cottage cheese, crushed pineapple, oranges, nuts, celery, and/or sour cream, or even vinegar, grated cucumber, and onion, topped with shrimp. Um, we don&rsquot want seconds.

According to the BBC, one of the earliest mentions of dipping food into melted cheese dates to a recipe from the late 17th century. The dish was featured at the Switzerland exhibit at the 1964 New York World&rsquos Fair, and its fame soon spread to dinner parties everywhere. If your parents threw a party during the late '60s, cheese fondue was on the menu! Fondue is still a fun way to host, so dig around in your parents&rsquo or grandparents&rsquo houses to see if they kept their fondue pots.

Maybe you remember your parents serving this super-hip dish at 1960s cocktail parties. Many different versions exist, but they usually contain beef or pork with a rich gravy, cream sauce, or a side of lingonberry jam. Guess what? You still can purchase Swedish meatballs at IKEA and other specialty food stores. Or make them yourself from this recipe off Sweden&rsquos official website.

GET THE RECIPE: Skilled Meatballs

Much-maligned because it doesn&rsquot take much skill (other than using a can opener), this dish was a staple of the 1950s and 1960s dinner table. It contains canned tuna, canned mushroom soup, and various seasonings that ranged from curry powder to grated American cheese. The 1962 standard Favorite Recipes of American Home Economics Teachers: Meats lists page after page of this casserole including versions with potato chips, whole slices of stale bread, or cashews.

This sunny cake with its slices of pineapple dotted with cherries has been around a long, long time. In fact, a pineapple upside down cake won the first Dole recipe contest in 1926. By the 1950s and 1960s, the cake was at the peak of its popularity perhaps because of the ease of using boxed cake mixes, which were increasingly available in the post WWII years, says Bon Appetit. It&rsquos not as famous as it once was, but this cake still deserves a place on the table.

According to the History Channel, this meringue-topped ice cream-covered cake dates back to the creativity of a chef at Delmonico&rsquos in New York City in the 1860s (supposedly, the chef borrowed the recipe from the French but named it after the recent Alaska purchase by the U.S.). The meringue was torched table side or in the oven. In the era of elaborate at-home entertaining, this dessert became a way for hostesses to present a truly show-stopping finish.

This dish contained chunks of chicken and veggies in a cream sauce (often canned cream of mushroom soup, naturally!) served over biscuits, rice or pilaf. It was first served in the early 20th century, but it reached its heyday in the '50s and '60s. The New York Public Library&rsquos menu archive shows it was on the menu at many of the city&rsquos most elegant restaurants &mdash as well as on the famed ship, Queen Elizabeth! It&rsquos since nearly disappeared, though it&rsquos still possible to buy a canned or freeze-dried version.

What kid from the '50s or '60s doesn&rsquot remember this &ldquosalad&rdquo that includes oranges and coconut, and sometimes maraschino cherries, bananas, pineapple, and/or marshmallows? Gelatin and whipped toppings were often added, too. Ambrosia&rsquos origins are hazy (though it&rsquos mentioned in this 19th century cookbook) and the versions are endless, but it&rsquos a dish still beloved in the South and many other parts of the country.

Everybody&rsquos mom had a different recipe, but chances are, it was on your table at least once a week. According to Bon Appetit, meatloaf became a staple during the Great Depression when meat was pricey. But growing up in the '50s and '60s, it was a simple, cheap way to feed the family, then have leftovers for sandwiches the next day. Whether you like yours slathered with ketchup or not, meatloaf retains its status as an American classic, even if you haven&rsquot made it in years.

Tiki culture and luau-themed parties were big in the '60s, partly due to the popularity of restaurants like Trader Vic&rsquos, the Hawaiian Room in New York City, and Hawaii&rsquos admission to U.S. statehood in 1959. Many different small bites with a Polynesian feel were served on what was called a &ldquopupu platter,&rdquo including this popular appetizer consisting of chicken liver and water chestnuts wrapped in bacon.

This recipe, which won the 1966 Pillsbury Bake-off, was an instant hit across the country. And why wouldn&rsquot it be? The cake develops a fudge-y center as it bakes, somewhat reminiscent of today&rsquos chocolate lava cakes. The recipe used a Bundt pan, popularized by the Nordic Ware company &mdash and sales of this pan went through the roof after the cake won the contest, according to Food & Wine.

What do you do with 260 extra tons of leftover turkey? Flash-freeze it and stick it in tiny aluminum trays. According to Smithsonian Magazine, when the Swanson company had an overage of turkey after Thanksgiving in 1953, they came up with the idea to package it as part of a re-heatable meal. Coupled with the country&rsquos new fascination with television, these dinners &mdash aka &ldquoTV dinners&rdquo &mdash quickly became a hit for busy families (though siblings everywhere bickered over who was getting the Salisbury steak).

Who would have guessed that tossing together a bunch of cereal, nuts, and seasoning would create such a snacking sensation? The first recipe of this type of party mix was printed on boxes of Chex in 1952, and legend has it that it became popular during holidays after a cereal executive&rsquos wife served it at a function. Regardless of its back story, kids from the '50s and '60s grew up making it and scarfing down batches. Thankfully, it&rsquos one of those retro foods that&rsquos not forgotten with new versions popping up every year.

Beef Stroganoff was a classic French recipe with its earliest reference to an 1891 food article, according to food historian Sylvia Lovegren in Fashionable Food: Seven Decades of Food Fads. By the 1950s, it was found in almost every cookbook that included a section on &ldquogourmet&rdquo cookery. The recipes varied greatly, some using mushrooms, some adding tomato paste, some using canned cream soup. Hamburger sometimes stood in for the beef filet, and the whole concoction was served over buttered noodles or rice.

This dish, included in many early 20th century cookbooks, was popular for ladies&rsquo luncheons, says Lovegren&rsquos Fashionable Food: Seven Decades of Food Fads. Like all things gelatinous in the '50s and '60s, this typically was presented in an elaborately-shaped mold. Canned soup or tomato juice was the base with onions, celery and Tabasco for some kick. It&rsquos now nearly forgotten (most of us are sighing with relief).

Fruit cocktail was created to use up tiny pieces of fruit chunks left over from processing, but it quickly became a mealtime convenience and staple for families. Sometime in the mid-50s, it was added to a basic cake recipe, according to Anne Byrn&rsquos American Cake. The result was an easy-peasy cake that home cooks could toss together in a few minutes with ingredients always in the pantry. Because it&rsquos moist and fast to bake from scratch, it&rsquos worth another look.

According to Lovegren&rsquos Fashionable Food: Seven Decades of Food Fads, when a recipe for this clam dip first appeared on Kraft Music Hall TV show in the early '50s, New York City sold out of canned clams within 24 hours! The popularity of this snack food soared through the '60s. Though you don&rsquot see it around these days, it&rsquos a classic that will remind you of when you hung out with your family playing card games together on a Saturday night.

How to get a COVID-19 vaccination

"We turned 3,000 people away that got the link fraudulently," Doroshin told NBC News. "At the end of the day, we had 100 vaccines that were left over. These vaccines were going to go expire.”

Philadelphia officials also said that Doroshin's organization abruptly shut down testing clinics, updated its privacy policy to potentially allow personal data to be sold, and didn't reveal that it planned on becoming a for-profit business.

Doroshin told Gosk the organization never sold anyone's data and the updated privacy policy was a mistake. He confirmed that Philly Fighting COVID was looking to turn a profit eventually but to date has not made any money.

He added that it was necessary for the organization to become a for-profit company because it's costly to run the vaccination sites and the company needed capital to run them as well as to bill insurance companies. Doroshin told NBC News that the lack of funding led the organization to close its testing clinics.

Philadelphia District Attorney Larry Krasner said the allegations raise serious questions as the city has come under fire for allowing a 22-year-old college student to run its biggest vaccination site.

"If your point is that you came here during a pandemic to do good work for people and to help people, then that's not what it looks like," Krasner told Gosk.

Watch the video: Philadelphia 38 Movie CLIP - The Essence of Discrimination 1993 HD (June 2022).


  1. Thaw

    It's a pity that I can't speak now - I'm late for the meeting. I will be released - I will definitely express my opinion

  2. Emilio

    The site is excellent, I will recommend it to everyone I know!

  3. Douktilar

    What necessary words ... Great, a magnificent phrase

  4. Porfirio

    She said clever things)

Write a message