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tommc23

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1 hour ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine 😂😂😂.

Delassandros in manayunk. Jim’s is also solid. You are right. Typically peppers in the side. Provolone isn’t tradition unfortunately. Also has to be 0n the Amarosa roll!

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1 hour ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine 😂😂😂.

We had a few customers in Philly years ago so made the trip to Pat’s or Geno’s.  I know Wiz is the Philly cheese standard but I’m  a Provolone guy.

Miss some of those Sales/Engineering Trips.

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3 hours ago, tommc23 said:

What I find funny is people put peppers on cheesesteaks and call it a Philly, but most places in the city don’t offer peppers especially bell peppers. If you get peppers they are typically on the side where you can get your own and are pickled. Looks good but I’m definitely a whiz wit guy, preferably from Jim’s on South St before a show at the TLA. Sorry I just went back to my pre-rona concert routine 😂😂😂.

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

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4 minutes ago, bens197 said:

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

And Tums…..

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1 hour ago, bens197 said:

I’ll respect the true Philly guy.  I’ve grown accustomed to American cheese, mushrooms, peppers, onions and hot cherry peppers on top. 
 

Followed immediately by a nap. 

Hey you can take your steak however you want just don’t call a hoagie anything but a hoagie. A sub is a watercraft and a hero is what you call a person 🤦

 

3 hours ago, Rickp said:

We had a few customers in Philly years ago so made the trip to Pat’s or Geno’s.  I know Wiz is the Philly cheese standard but I’m  a Provolone guy.

Miss some of those Sales/Engineering Trips.

Pat’s over geno’s but they are both just ok. 

 

4 hours ago, RollingGreens said:

Delassandros in manayunk. Jim’s is also solid. You are right. Typically peppers in the side. Provolone isn’t tradition unfortunately. Also has to be 0n the Amarosa roll!

They are pretty good as well, but last few I had were a little dry which was a shame.

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3 minutes ago, tommc23 said:

Hey you can take your steak however you want just don’t call a hoagie anything but a hoagie. A sub is a watercraft and a hero is what you call a person 🤦

 

Pat’s over geno’s but they are both just ok. 

 

They are pretty good as well, but last few I had were a little dry which was a shame.

Last time at my Philly customer we went to Pats as that’s where my salesman wanted to go.  When we we sitting at the table/bench whatever it is a black & blacked out windows a Toyota pocket rocket pulled up, passenger door opened and rider put his Semi automatic short barrel rifle on the seat and quickly closed the door to place his order.  We were outta there faster than greased goose s…! 

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É a noite de picanha! 

Picanha night! I'll include post-cook pics later. Also making garlic knots and mashed spuds. 

0403221529.jpg.9818347233a8b70d631a0b549e0ab899.jpg

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Update..

Smoke

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+ 🔥

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= 🤤

0403221740.jpg.7c1df934ec4ead33ea8107672ae74da4.jpg

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My new brew (kind of)

0403221842.jpg.ea4c5166af4d5574fd27f79aee1dedef.jpg

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Another Picanha night! Ever since I discovered these hidden gems at WinCo I can't get enough! They're hands down the best and easiest cut to make on the grill and turn out perfect every time! Super tender and juicy as well as lean with no inedible fat. 

Seasoned with just kosher salt, coarse black pepper, and garlic powder an hour before going into the smoker. Slow smoked to 115° and then seared and rested to 128° to perfect medium rare. For this one I cut off the fat cap but replaced it with butter and it was divine! 

0410221829.jpg.ca57e50345470672c1c1dc31c286b9cd.jpg

Made some killer whole wheat bread in the new bread machine. 

0410221820.jpg.6148a68ca5f071d3e0555a1b97d30c10.jpg

0410221825a.jpg.5da47b0a8896d6a44683c323614afb66.jpg

And finally for the veggie it was bacon wrapped asparagus. Seasoned the bacon with honey, coconut sugar, and cracked pepper. The asparagus was rolled in olive oil and Montreal seasoning. Cooked them in the smoker for about 20 min while the temp was rising from smoking to searing heat and they turned out awesome! 

0410221719a.jpg.2b5ba563c61a03c0eb8099b712ec87df.jpg

0410221825.jpg.7c8f98d1af96dff83c34c0100fc9af0a.jpg

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11 hours ago, azstu324 said:

Another Picanha night! Ever since I discovered these hidden gems at WinCo I can't get enough! They're hands down the best and easiest cut to make on the grill and turn out perfect every time! Super tender and juicy as well as lean with no inedible fat. 

Seasoned with just kosher salt, coarse black pepper, and garlic powder an hour before going into the smoker. Slow smoked to 115° and then seared and rested to 128° to perfect medium rare. For this one I cut off the fat cap but replaced it with butter and it was divine! 

0410221829.jpg.ca57e50345470672c1c1dc31c286b9cd.jpg

Made some killer whole wheat bread in the new bread machine. 

0410221820.jpg.6148a68ca5f071d3e0555a1b97d30c10.jpg

0410221825a.jpg.5da47b0a8896d6a44683c323614afb66.jpg

And finally for the veggie it was bacon wrapped asparagus. Seasoned the bacon with honey, coconut sugar, and cracked pepper. The asparagus was rolled in olive oil and Montreal seasoning. Cooked them in the smoker for about 20 min while the temp was rising from smoking to searing heat and they turned out awesome! 

0410221719a.jpg.2b5ba563c61a03c0eb8099b712ec87df.jpg

0410221825.jpg.7c8f98d1af96dff83c34c0100fc9af0a.jpg

Nice!!  What was the cut of meat at Winco?  Seems like our Winco doesn't have the best meat.

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4 minutes ago, Kenny B said:

Nice!!  What was the cut of meat at Winco?  Seems like our Winco doesn't have the best meat.

It's called Picanha. I think the package says "Picanha (Brazilian Cut)" or something like that. 

You may have to ask the butcher directly as it can have other names like Coulotte, Cap steak, or sirloin Cap, but my WinCo labels it as Picanha. 

If you've ever been to a Brasilian steak house (churrascaria) this is their most popular cut. 

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50 minutes ago, azstu324 said:

It's called Picanha. I think the package says "Picanha (Brazilian Cut)" or something like that. 

You may have to ask the butcher directly as it can have other names like Coulotte, Cap steak, or sirloin Cap, but my WinCo labels it as Picanha. 

If you've ever been to a Brasilian steak house (churrascaria) this is their most popular cut. 

Thanks!!

We have a Brazilian steak house that just opened in town; haven't been there yet, but will be going soon.

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48 minutes ago, Kenny B said:

Thanks!!

We have a Brazilian steak house that just opened in town; haven't been there yet, but will be going soon.

If/when you get there, be prepared for a good food coma afterwards and I'd recommend blocking out the rest of your evening with a good safe place to lie down and do nothing.. and a night of the meat sweats is sure to follow.. 😜

Mostly kidding.. but it's definitely an experience that any meat lover will appreciate. 

Also, be sure to try some fried bananas, and cheese bread.  The black bean feijoada and rice with farofa sprinkled on top is a MUST! This was probably my favorite dish in Brasil. 

Lastly, for a true taste of Brasilian culture, ask for Antarctica guarana soda. This is literally Brasil's Coca Cola. It's not a cola beverage but it's as popular as Coke/Pepsi are here and it's soooo good! We practically lived off of this stuff in Brasil. 

@xOldBenKenobiX did I leave anything out? 😊

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40 minutes ago, azstu324 said:

If/when you get there, be prepared for a good food coma afterwards and I'd recommend blocking out the rest of your evening with a good safe place to lie down and do nothing.. and a night of the meat sweats is sure to follow.. 😜

Mostly kidding.. but it's definitely an experience that any meat lover will appreciate. 

Also, be sure to try some fried bananas, and cheese bread.  The black bean feijoada and rice with farofa sprinkled on top is a MUST! This was probably my favorite dish in Brasil. 

Lastly, for a true taste of Brasilian culture, ask for Antarctica guarana soda. This is literally Brasil's Coca Cola. It's not a cola beverage but it's as popular as Coke/Pepsi are here and it's soooo good! We practically lived off of this stuff in Brasil. 

@xOldBenKenobiX did I leave anything out? 😊

You cover it really well, the only thing to add, if they offer do not pass up on the fried Yucca/Cassava and some places might also offer the fried Polenta, which both are great sides for the meats.

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3 minutes ago, xOldBenKenobiX said:

some places might also offer the friend Polenta

I'm afraid to ask...🤣

Yeah, I know what you meant.

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Just now, xOldBenKenobiX said:

You cover it really well, the only thing to add, if they offer do not pass up on the fried Yucca/Cassava and some places might also offer the friend Polenta, which both are great sides for the meats.

Oh yeah! It's funny that until you said "cassava" I didn't realize that it was the same as mandioca. I've seen cassava flour but had no idea what cassava was.. until now! All this time I've only known it by its Portuguese name. 😋

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4 minutes ago, MattF said:

I'm afraid to ask...🤣

Yeah, I know what you meant.

🤣

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3 minutes ago, azstu324 said:

Oh yeah! It's funny that until you said "cassava" I didn't realize that it was the same as mandioca. I've seen cassava flour but had no idea what cassava was.. until now! All this time I've only known it by its Portuguese name. 😋

Same thing, called different names on different areas of the country, still I love the fried Cassava/Madioca/Tapioca.
funny thing is that the Starch form is used to make the brazilian cheese bread, which now I am hungry for it.

 

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Daughter tested positive for covid yesterday for the first time and I didn’t feel like cooking. Spaghetti with jarred Rao’s marinara for the win. 

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