This morning I am "sailing to Philadelphia", as the song says. Then off to Mater Ecclesiae in Berlin, NJ.
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“This blog is like a fusion of the Baroque ‘salon’ with its well-tuned harpsichord around which polite society gathered for entertainment and edification and, on the other hand, a Wild West “saloon” with its out-of-tune piano and swinging doors, where everyone has a gun and something to say. Nevertheless, we try to point our discussions back to what it is to be Catholic in this increasingly difficult age, to love God, and how to get to heaven.” – Fr. Z
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When will you be in Berlin, Father?
Ooops. I mention this because I’ll be there on Sunday.
I’m curious, too, when you will be at Berlin (as opposed to Camden). Although I cannot make it to Camden on Friday evening, perhaps I could make it to Berlin tonight or Thursday.
I am jealous. Philly is my favorite US city. I hope you eat a cheese steak while you are there.
Hooray that you are coming to Philly, Father! Will you be celebrating mass here, or only in NJ?
Kradcliffe: Be careful what you wish for. The following comes from an Aug. 13, 2008 blurb from Philadelphia’s all news radio station KYW-1060:
Gov. Rendell Reveals Secret Philly Cheese Steak Recipe
by KYW’s Steve Tawa
Airport executives from around the country were in Philadelphia for a conference. They heard Governor Rendell talk about important infra-structure needs, but also the fine details of what makes a good – or bad – cheesesteak.
Governor Rendell continued a tradition of telling visitors about the great restaurants, as well as the junk food in Philadelphia, including Tastycakes, soft pretzels, and cheesesteaks:
“Your first impression will be, ‘what’s the big deal, it’s steak, cheese and a roll?'”
He says other towns make three big mistakes and cannot replicate a real Philly cheesesteak:
“The first mistake they make is that they use good meat. You have to use the fattiest, stringiest meat possible for taste and Constancy.”
Rule number two that they break:
“They use real cheese. It says cheese steak, right? You have to use cheese whiz.”
And if you like grilled onions on your cheese steak. Rendell recalls one out of town visit:
“They took the fried onions off the grill, and I saw the chef stop and drain off the grease. You cannot do that. You have to put the greasy onions on the roll with the lousy meat and the cheese whiz.”
And there you have it, the secret recipe.
Quodcumque facitis, ex animo operamini sicut Domino
accipietis retributionem haereditatas. Domino Christo
servite. Et pax Christi exsultet in cordibus vestris
et grati estote. I hope that you have a wonderful
time in Pa & NJ, Fr.Z!
John, I am not at all phased by that! I always ordered mine “whiz with!”
It was great having you in Cleveland. God bless you and your work.
Kradcliffe:
You gotta stop goin’ to Pat’s “King of Steaks.” Everyone knows the real royalty is across the street at Geno’s. Geno’s uses (mostly) provolone or american. If you insist, whiz is available.
I have to second John Enright. No real cheesesteak has cheese whiz — it’s provolone all the way!!
First of all, its “whiz wit'” not “with.” Second, Geno’s and Pat’s are good for the ambience only. Third, GO IGGLES! E-A-G-L-E-S EAGLES!
(sorry)
I would’ve said Chubby’s or D’Alessandro’s, but most people don’t know about them, while Geno’s and Pat’s are worldwide names. Tony Luke’s and Jim’s Steaks are also up there. For Hoagies, how ’bout Sarcone’s or Greenman’s?
Okay, last cheesesteak comment.
D’Alessandro’s has always been my favorite plus they’re closed on Sundays, which I respect, even though during football season they could probably make a fortune.
A friend and I used to take a cheesesteak tour ever other year on the day after Thanksgiving. We’d usually hit about four places, splitting a snadwich at each place. After the the first cople of years, we’d gone to all the name places and started going to lesser known neighborhood joints. The reality is, there are so many mediocre steaks out there but also alot of hidden gems.
David or John—Can you get a low-fat,
vegetarian cheesesteak with low-carb fries?
I’m surprised that you haven’t commented on the “Yahweh” stuff from the CDW.
For Hoagies, how ‘bout Sarcone’s or Greenman’s?
Primo’s is also very good, as is Lee’s Hoagie House.
Where will you be in Philly, Father? If you will be congregating with the WDTPRSers in the evening, I can join because I have conference meetings all day. God bless!
Daniel
“Can you get a low-fat, vegetarian cheesesteak with low-carb fries?” HERESY!
I didn’t like Pat’s. I did like Geno’s. I thought it would be pretentious to actually write the word “with” as “wit.”
Only neo-cons eat provolone. True Traddies do the Whiz. Charismatics go in for American, naturally.
Kradcliffe:
Where would you put Sen. John Kerry, who ordered a sandwich with, ahem, Swiss! The answer he received after the stunned counterperson stopped glaring at him was “Swiss? Swiss? We don’t got no Swiss.”
I am only in the Philly/Camden area for a couple days, long to participate at the Solemn TLM on the 15th and then get outta town. I should be back in the beginning of October to preach the Forty Hours at Mater Ecclesiae. I will have more time then. Perhaps there could be an area blognic.
In the meantime, we need some in depth analysis of the steaks… the what, the where.
Was in Philly about two years ago. Went to Pat’s. I took a walk over to Gino’s, and while their cheesesteak may be as good, if not better, I am glad I went where I did. I saw a poster/photo on the outside wall where you order which concerned a certain chain restaurant that has their waitresses dress very imodestly. It was there with the support of the management/Gino’s. I don’t pretend to know who is the most moral of any place I go to. It’s just that when I see something some blatantly in your face, I would prefer to go to those places that are not so defiant of the standards we are expected to take.
Also, and more importantly, has anyone ever been to St Rita’s shrine for confession to Fr James Galligan, OSA. He has the deportment of a true spiritual son of St Augustine. Humility was running though him. I only went to him once, but what he feed me as counsel has been cause for reflection more times than I can count. I would go to him again w/o hesitation. Does anyone know how he is currently doing? Does anyone know if he is up for saying the TLM again?
Thanks,
Rob
Father Z:
Here’s a link to Philly steak sandwich reviews. I don’t necessarily agree with the order of the rankings, but in general, most of the top places are listed! Like DavidD said, though, there are plenty ” of hidden gems” in the Philly steak and hoagie world. If you need more info on Philly steak sandwiches, hoagies, soft pretzels, Tastykakes, South Philly Italian Water Ice, Liberty Bell, Independence Hall, Iggles or anything else uniquely Philadelphian . . . let me know. Since I’m a Mummer (you know, the Stringband guys who wear gaudy feathered costumes and play Big Band music on banjos and saxophones), I know what I’m talking about when it comes to the City of Brotherly Love.
Wow, Kradcliffe, that’s the first time I’ve ever been called a neo-con! Your comment was hilarious.
Fr. Z, I tend to favor the smaller cheeseteak joints. Just make sure you get it in South Philly, get your pretzels in the Northeast, and stock up on Tastykake jelly krimpets at WAWA — then you’ll be set Philly style. I’m looking forward to your October visit!
For my money, Jim’s at 4th and South Sts. is the best. …..but I have yet to try Tony Luke’s.
I know you’re out of here by now, But when you come back, don’t go to pats or geno’s I don’t like either, though my brother swears by them.
I go to Jim’s when I’m in center city, but the best I’ve had are in University City where I live.