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1B ♦ WEDNESDAY, AUGUST 2, 2006 Trorm <seo to <seo Pennysylvania: cradle of liberty and home . Of the Philly cheese f steak By CHARLOTTE PERKINS Journal Lifestyle Editor Beloved by Pennsylvanians, a Philly li cheese steak sandwich is a sandwich made on a hoagie-style roll with thinly sliced grilled steak and melted cheese. Usually that’s Anierican cheese. Grilled onions and green peppers are optional. According to legend the sandwich got its start at a hot dog stand, when one Pat Olivieri made his own lunch of steak, onions and bread and a passing taxi driver smelled it and asked, “How much?” The cheese was added later. Philadelphians will argue that the sandwich can’t be made outside of their hometown, but if you want to try, a recipe follows. You can find pre-packaged thinly sliced steak for this purpose in the frozen foods section of larger grocery stores. This is the second in our series on the foods of the 50 states. Two down, 48 to go. Next stop: Texas A craving for cheesesteaks pt » The beef is cooked on a greasy grill, along with all the other ingredients. To see a mound of chipped beef, a mound of onions, a patch of mushrooms, and a little rainbow of sweet peppers all grilling side by side is mouth-watering in itself. Over a cooking day, the essence of these separate ingredients mingles a bit on the grill, suffusing one another. The cheese in a good cheesesteak is a bit of a surprise. Even the best places often use Velveeta, in giant tubs. Most places offer the option of provolone, sliced thin enough that it melts into the grilled stuff in the bun. The bun is a long hoagie roll (a sub or grinder roll outside of Philadelphia). Split once the long way, it creates enough of a pocket for the other ingredients to nestle together. The outside of the roll is tough enough to retain the juices, especially from the beef and mushrooms. I was a vegetarian for two years in college. What finally broke my meat fast was a craving for cheesesteaks. That afternoon, my now-wife bought me one, then I bought another. That evening the dining hall turned out to be serving cheesesteaks - a rare treat. I had three more. Our daughter will be going to college at alma mater in the Philadelphia area. I know what I will be eating when we visit. (cue sizzling gri11....) A Pennsylvania native, Beau Weston teaches sociology at Centre College in Danville, Ky. ... located m 922 Carroll Street • Perry, Georgia 31069 478-987-1866 www.frontPorchtea.com By BEAU WESTON * Journal Guest Writer I am an optimist. If a restaurant offers a “Philadelphia cheesesteak,” I will try it, hopefully. My wife is of the other persuasion. She figures that if we are not in the greater Philadelphia area, there is no way that the “cheesesteak” will be a patch on the real thing. I think what makes a real Philly cheesesteak great is excellent meat. Lancaster County, Pa., the heart of Pennsylvania Dutch country, produces some of the best beef in the country. Just as a busy cheesesteak shop, like the legendary Jimmy’s on South Street, uses fresh chipped beef, not frozen. With that as the raw ingredient, it would be hard to screw it up. Experience warm Southern hospitality while dining with family andfriends. Open Tuesday - Saturday 10:00 am-5:00 pm for lunch, specialty desserts and afternoon tea FOOD w Whiz} 4 crusty Italian Rolls 1 large Spanish onion Optional: Sweet green and red peppers sauteed in oil Mushrooms sauteed in oil Assembly Heat an iron skillet or a non stick pan over medium heat Add three tablespoons of oil to the pan and saute the onions to desired doneness Remove the onions Add the remaining oil and saute the slices of meat quickly on both sides Melt the Cheez Whiz in a double boiler or in the microwave Place six oz. of the meat into each roll and top with onions and cheese. ’ ; £--'£v} '' *''"J?,.•, f l i'sx ’’> J'JjVs -V-.-,i ■p|r sjM||p Hr * ; . ■DHHBQPi ' Jtayjg^ - , , & .>-a^#‘ > is*jpffi' •. 's%- ,»i ..v ,iS ”^^hEEEPibB Ifyou lovecheese... you're in luck! Dietitians and doctors agree - milk, cheese and yogurt can help build stronger bones and healthy bodies. The 2006 American Academy of Pediatrics bone health report also recommends 3 servings of dairy a day for children’s bone health. However, research shows that most Americans are eating only half the recommended three servings of dairy each day. This means many are falling short on getting calcium and other essential nutrients dairy naturally provides. Encouraging your family to eat three-A-Day of Dairy three servings of milk, cheese or yogurt each day is a deliciously easy way to help them build and maintain strong, healthy bones, muscles and teeth. With nine essential nutrients including calcium, protein, potassium, phospho rus, vitamins A, 812 and D, riboflavin and niacin, dairy foods pack a powerful nutrient punch! If you’d like to more about the wide variety of cheeses made in this country, recipes you can make with them, and wines to pair them with, visit the ulti mate Website for cheese lovers: i OPEN! 1 r \ Lunch & Dinner luTl: Ch i A <jm M| I % fans. I]its 4 j ii^^ y iraH ? •' O' f- B ;&4 1 1 1746 WATSON BLVD., WARNER RdfelNS, GA 31093 Pmu Dap hu Cheek Stew 24 oz. thinly sliced rib eye or eye roll w steak 6 table spoons of soy oil Cheese {we recommend Cheez HOUSTON DAILY JOURNAL RECPE This recipe, which serves four, comes form Pat’s King of Steaks, “for all the people who can not get to South Philadelphia to get the original..” 35731