Seahawks (7-4) vs. Cooking (Cheesesteaks)
This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer’s market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs.
We spent five months living in Philadelphia, and during that time two-thirds of our meals came on a sandwich roll. When we weren’t ordering the most mouth-watering hoagies at a place called Pandora’s Lunch Box, we were eating cheesesteaks until we passed out.
It was probably a good idea that we left when we did.
Man we loved us some cheesesteaks. Hey, do you remember that Jack in the Box ad where Jack sends the nerdy intern to Philly to learn about the cheeseteak? He returns a new man and declares, "I soaked up Philly like a sponge." We say this phrase in our head every time someone mentions the City of Brotherly Love.
You’re staring at you computer in horror right now, aren’t you…we’ll just move on.
During those five months we became quite familiar with the cheez whiz verses fresh cheese debate. There are some who claim that an authentic cheesesteak must come with cheese in a can. However, the first cheesesteak rolled off the assembly line in 1930, where as Cheez Whiz wasn’t invented until 1952.
We will be using provolone cheese. That noise you hear is Julia Child and William Penn approving from beyond the grave.
We'll report back on Monday, and if you think you're so fucking great why not try and make the stuff as well, or at least visit Philly’s Best on 23rd and Philadelphia Fevre on Madison. Then we can all compare notes as our fathers stare at us disapprovingly.
Recipe for Cheeseteaks, and a thank you to KUOW and Jeannie at Sound Focus for inviting us on to discuss this project.
