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That Philly Food
Thursday, August 18, 2005

As a lifelong Philadelphian, I sometimes forget that there are actually people in this country that have never tasted a cheese steak. Everyone knows Philly is famous for them, but few know how to make them the right way.

One of the most famous cheese steak joints in the city is Pat's King of Steaks (9th and Passyunk, South Philly), but there are plenty of little stops in the Philadelphia suburbs that have also mastered the art of the cheese teak. West Chester's The Pepper Mill is a personal favorite of mine as are main line stops such as Mallory's in Bryn Mawr.

A good cheese steak is made with good, shredded beef cooked to perfection and put on a fresh, long Italian roll (usually a 12 inch roll) -- indeed, a good roll is key. The cheese should be melted so that you can't even see it and preferred toppings include green peppers, onions and mushrooms (I like to add sweet peppers to mine).

In my opinion, a really well made cheese teak doesn't even need ketchup although others will swear by it. The type of cheese used can be just as important as the roll-- yes, there are places in Philly that make cheese steaks with the ever-so-processed Cheez Wiz. But hey, don't knock it until you've tried it.

Another Philly staple is the hoagie. In other parts of the country these may be called submarine sandwiches or hero sandwiches. A true Philly hoagie starts with a great roll, doused with some oil and oregano. It is then piled with deli cold cuts of your choice-- ham, salami, turkey, etc. I always add cheese to mine, usually provolone. You top the meat and cheese with shredded lettuce, tomatoes, onions and more oregano. Hot and sweet peppers and pickles are good accompaniments. If you're a vegetarian, mixed cheese or vegetarian hoagies are also popular. Hoagies can be found at just about any pizza or sandwich shop in the area, but some favorite stops include The Italian Market in Skippack (hands down the best hoagies in Montgomery County) and Lee's Hoagie House (located throughout the area). If you have never tasted a true Philly hoagie, you are really missing out.

Another local favorite? Tastykakes! I really can't believe that people across the country are not accustomed to seeing Tastykakes in their supermarket. They are everywhere around here-- they are a Philly tradition. Tastykakes are packaged cupcakes and coffee cakes, and they have been around for generations. My favorites are the Butterscotch Krimpets and the Peanut Butter Tandy Kakes. Ex-Philadelphians that move away from the area often become nostalgic for this hometown treat-- amazingly I see that people even sell Tastykakes on Ebay. Fortunately, you can order these goodies directly from the Tastykake website so if you want to sample a Philly tradition give it a whirl.

Finally, the Philly soft pretzel is another thing that Philly natives know a thing or two about. I admit, I have never been a fan of cold, soft pretzels but if you go into the city there are pretzels vendors everywhere. I do prefer hot, soft pretzels but a good Philly pretzel should taste good wither hot or cold. Try one next time you're in the area and don't forget the mustard!

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