Author Topic: asdf.  (Read 19271 times)

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Offline rabbit

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Re: asdf.
« Reply #45 on: July 19, 2006, 07:07:58 pm »
Combinations are fake.  If it's anything but the second picture, it's fake.

Offline leet_muffin

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Re: asdf.
« Reply #46 on: July 19, 2006, 07:50:47 pm »
Combinations are fake.  If it's anything but the second picture, it's fake.

Difference being?

I mean, its the same (or similar) meat, sane style of cheese, onions, bread, just better prepared with more grease. Is it the grease?
The douchebag method:
fuck allfo you i dont give a fuck ill fight everyone of you fuck that sbhit fuck you

Offline rabbit

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Re: asdf.
« Reply #47 on: July 19, 2006, 09:16:27 pm »
Greese is part of it, but not wholly.  The following is the best way to make a cheesesteak:

Requirements, in no particular order:
1. A pan big enough to fit the whole cheesesteak lengthwise.
2. Crisco.
3. Sliced Onions (optional).
4. A slab of beef (sliced lunch beef and ground beef are unacceptable, this must be a slab of compressed ground beef.  If you try to use a steak of any kind I will castrate you).
5. Cheese.
6. A real bun, sourdough is good, but as long as it's soft it should be fine.
7. Lemon pepper (optional but it's awesome).
8. Metal spatula

Steps, in a very particular order:
0. Slap a big hunk of lard (Crisco is fine) on the pan.  Let it cook down a little, then use your spatula to put the chunk back.  Spread the lard around the pan, giving a nice coating.  Scrape any excess into a corner somewhere.
1. Dump the beef on the pan.  Doesn't matter how, really, as long as it all gets cooked.
2. Put the onions on about 45 seconds after the beef, but do not mix them in!!!!  Put them aside, in their own little pile.
3. Let it all cook.
4. About 2 minutes before the beef is done, sprinkle some Lemon pepper over top of the beef.
5. About a minute before it's all done cooking, spread the beef out into a line, the length of the roll.
6. Lay a few slices of cheese (I prefer American, but Swiss works) right on top of the beef.
7. Take the roll and slice it LENGTHWISE down the middle, but not all the way through (kind of like a hotdog bun).  You can do it on the top or side (side is better).
8. Open the roll, and put it right on top of the cheesey beef.
9. Slide the spatula under the beef, forcing it into the roll, and flip the whole thing over into your hand (not back onto the pan).
10. Take the onions and sprinkle them across the top of the beef.
11. Slice (...unlengthwise) all the way through the middle (perpendicular to the first cut), so that you now have 2 halves.
12. Add salt, pepper (just regular pepper), and ketchup.  Anything else is heresy.
13. Eat.

Offline leet_muffin

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Re: asdf.
« Reply #48 on: July 19, 2006, 10:30:13 pm »
Sounds like a pretty basic Philly cheese steak.

From my own personal studies, Ive found that even a slight improvement in the meat adds like +5 in taste.
The douchebag method:
fuck allfo you i dont give a fuck ill fight everyone of you fuck that sbhit fuck you

Offline rabbit

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Re: asdf.
« Reply #49 on: July 19, 2006, 11:02:39 pm »
HERESY!

Offline leet_muffin

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Re: asdf.
« Reply #50 on: July 20, 2006, 01:08:36 am »
HERESY!

HOW?! Highest quality meat doesnt make heresy!
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fuck allfo you i dont give a fuck ill fight everyone of you fuck that sbhit fuck you

Offline Chavo

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Re: asdf.
« Reply #51 on: July 20, 2006, 10:38:25 am »
Greese is part of it, but not wholly.  The following is the best way to make a cheesesteak:

Requirements, in no particular order:
1. A pan big enough to fit the whole cheesesteak lengthwise.
2. Crisco.
3. Sliced Onions (optional).
4. A slab of beef (sliced lunch beef and ground beef are unacceptable, this must be a slab of compressed ground beef.  If you try to use a steak of any kind I will castrate you).
5. Cheese.
6. A real bun, sourdough is good, but as long as it's soft it should be fine.
7. Lemon pepper (optional but it's awesome).
8. Metal spatula

Steps, in a very particular order:
0. Slap a big hunk of lard (Crisco is fine) on the pan.  Let it cook down a little, then use your spatula to put the chunk back.  Spread the lard around the pan, giving a nice coating.  Scrape any excess into a corner somewhere.
1. Dump the beef on the pan.  Doesn't matter how, really, as long as it all gets cooked.
2. Put the onions on about 45 seconds after the beef, but do not mix them in!!!!  Put them aside, in their own little pile.
3. Let it all cook.
4. About 2 minutes before the beef is done, sprinkle some Lemon pepper over top of the beef.
5. About a minute before it's all done cooking, spread the beef out into a line, the length of the roll.
6. Lay a few slices of cheese (I prefer American, but Swiss works) right on top of the beef.
7. Take the roll and slice it LENGTHWISE down the middle, but not all the way through (kind of like a hotdog bun).  You can do it on the top or side (side is better).
8. Open the roll, and put it right on top of the cheesey beef.
9. Slide the spatula under the beef, forcing it into the roll, and flip the whole thing over into your hand (not back onto the pan).
10. Take the onions and sprinkle them across the top of the beef.
11. Slice (...unlengthwise) all the way through the middle (perpendicular to the first cut), so that you now have 2 halves.
12. Add salt, pepper (just regular pepper), and ketchup.  Anything else is heresy.
13. Eat.
I'll think I'll try this tonight!  What specifically do you recommend for the type of meat (a slab of compressed ground beef isn't very specific).

Offline rabbit

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Re: asdf.
« Reply #52 on: July 20, 2006, 11:18:34 am »
Go to a butcher and get fresh ground beef, from 1 cow, and ask if he can make a rectangular patty about 7 inches long, and 4 inches high, about a quarter inch thick, as tightly packed as possible.  He might not do it, but eh.  Anyway, freeze it for about an hour, then fridge it for at least 30 minutes.  If you can't get that specific a slab, ask for about 3/4lb of ground beef patty (only 1).

Offline Chavo

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Re: asdf.
« Reply #53 on: July 20, 2006, 11:19:48 am »
I meant more along the lines of fatiness.  Ground round? Ground chuck? Ground lean?

Offline rabbit

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Re: asdf.
« Reply #54 on: July 20, 2006, 11:21:36 am »
That is all up to personal preference.  I prefer lean, myself.

Offline sushi

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Re: asdf.
« Reply #55 on: August 12, 2006, 06:44:18 pm »
A true computer i think im starting to like u asdf.

Offline rabbit

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Re: asdf.
« Reply #56 on: August 12, 2006, 07:29:21 pm »
Huh?  What the hell are you talking about?  And his name is leet_muffin.