Food & Drink (OT)

[zambonir]

Email I just got from Curiousity Doughnuts in Doylestown. Apparently one of their employees also makes fresh pasta.

We will also have Philly Cheese Steak pasta kits in the house. They are $35 and serve two people as an entree, with a combination of classic and jalapeno casarecce and our cheese steak sauce.

https://www.instagram.com/stories/curiositydoughnuts/3562307655198613978/

[Sabin]

and our cheese steak sauce.

Does it contain Brie?

[zambonir]

I'm more hung up on the steak part. Is it a a sauce that includes both cheese and steak, or a cheese sauce inspired by Whiz and the "steak" part is just branding?

[julio]

And here I thought you were being serious for a second.

Happen to have a favorite type of brie? Around the holidays I'll make a baked brie,. Take an 8oz wheel, wrap it in a puff pastry (I rub with Kerrigold butter) and top with a good raspberry preserve and sliced almonds (also optional: slice the wheel in half and add some of the preserves and almonds in the middle). Bake at 350 for 20-25 minutes, let sit for five.

That's normally a pleaser.

Pretty much any Brie - mild or aged. Your baked Brie sounds good. I’ve also enjoyed it with cranberry (on a bagel at Johnson Hall in Hulmeville); and of course just smeared on a cracker.

But no, not on a cheesesteak! Provolone, with grilled onions and mushrooms, ideally. Peppers are OK, but I sorta see them as taking up space that could have held mushrooms…

[Sabin]

Came across this article last night.

I like cheese. Not sure I like it that much.

Casu marzu: The world’s ‘most dangerous’ cheese

Cheese skipper flies, Piophila casei, lay their eggs in cracks that form in cheese, usually fiore sardo, the island’s salty pecorino.

Maggots hatch, making their way through the paste, digesting proteins in the process, and transforming the product into a soft creamy cheese.

Then the cheesemonger cracks open the top – which is almost untouched by maggots – to scoop out a spoonful of the creamy delicacy.

[julio]

Pass.

[zambonir]

almost untouched!

but not really that different from any cheese, it's just that you can see the maggots!

[zambonir]

Saw a pic on Facebook of Cooper DeJean picking up sandwiches at John's Roast Pork today.

[Sabin]

Random wine recommendation: Bonanza Cabernet Sauvignon. Great value cab, usually around $25.

This made me remember Hob Nob Pinot Noir. Haven't had it for years, but it was always a good everyday pinot, around $10-$12.

[VoteForKalas]

He had to buy them? For shame, someone should have picked up the tab for his INT alone

[VoteForKalas]

Headed to PHL next week, cannot wait to go to Reading Terminal for a DiNics pork sandwich and D'Alessandros for a cheese steak.

[zambonir]

Before baseball season?

If he paid, he can afford it

John's Roast Pork

[LegoDoom]

Way late to the cheesesteak talk and while it's not in Philly, Gazzos in Pottstown is definitely worth a stop if you are anywhere in the area.

https://www.gazzossteaks.com/

[Sabin]

I tried another variation last night that turned out well (in our opinion, anyway!). Used the griddle plate on the grill, and basically just added some thickly chopped lion's mane mushrooms to the sautéing onions and peppers, and subbed aged Swiss for the provolone.

Not your traditional Philly, but I liked the smooth flavor added by the Swiss, which paired well with the mushrooms. People don't often think of wine with a cheesesteak, but since I added the Swiss to both the peppers/onions/mushrooms and steak, I tried a little Pinot Noir and, bam! it brought out the flavor profile of the cheese and mushroom mix.

Anyway, just had to report my tinkering last night.