Invisapeeps 2.0

The 10 Year Old likes anything Mexican to be just shy of "as hot as molten lava". We make/spice his separately from ours.

I love the burn :D it makes my endorphins surge. I love when my forehead beads with sweat and I'm almost gasping. Hurrah for hot!

Yeah it really does depend on the source of the burn, I can tolerate Asian spiciness better than certain Western peppers. Thankfully my stomach isn't bothered by serious heat, just my tongue. :P

Those sound very very yummy Riding!!!

FrootLoop wrote:

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I love the burn :D it makes my endorphins surge. I love when my forehead beads with sweat and I'm almost gasping. Hurrah for hot!

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 I was especially appreciative of the sinus-clearing effect.

I'm a total wimp when it comes to heat - I can handle garlic, onion, and herbs, but not peppers. (I get my phillie cheese sandwich at the ball park without the peppers and onions, even.)

Alas and woe is me, it looks like I have to give up the twice cooked fish at my Chinese place. It is served swimming in chili oil which is fine (yum) but after keeping track, it really does make me break out like a 15 year old. That makes me very very sad!

winds55 wrote:

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RichardInTN wrote:

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No onions on a "Philly Cheesesteak"? I detest onions and even I eat the grilled onions on them.

(I agree with you about the peppers though)

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 They cook the peppers and onions together, and it's difficult to pick the peppers out when I'm balancing the sandwich with no table.  Otherwise I'd get the onions.  I'm just glad they quit using the nacho cheese with the jalapeno in it - philly cheesesteak without cheese is just a dry roast beef sandwich. 

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Ahhhh gotcha. They aren't "100% cooked to order" (to me that includes cooking the onions and/or peppers to order too!). Yeah. I think I'd forego the onions too in that case.

And I agree: No cheese = no Philly Cheesesteak.

Aardvark wrote:

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Damnit, now I want a Philly Cheesesteak! *ponders where one might procure said sandwich on this side of the state*

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Well... you could always visit Cafe De Aardvark...

This is pretty close to what I do...

 

From Food.com

Total Time: 20 min

Prep Time: 7 min

Cook Time: 13 min

 

Ingredients:

1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll

1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh)

1 white onion (thinly sliced)

1 green bell pepper (thinly sliced) (optional)

2 teaspoons garlic (minced)

1/2 lb provolone cheese (thinly sliced)

extra virgin olive oil (for grilling)

salt and pepper

marinara sauce (optional topping) or ketchup (optional topping)

 

Directions:

1 Heat a griddle or a large saute pan over medium-high heat.

2 When hot, cover bottom with olive oil.

3 Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.

4 Add the garlic, salt and pepper, and cook for about 30 seconds.

5 Then, push the mixture off to one side of the griddle.

6 Add the meat to the hot part of the griddle.

7 Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.

8 Mix the meat and the carmelized onions and bell pepper together.

9 Divide into 2 portions, and top both portions with the cheese to melt.

10 If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.

11 Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.

12 When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

 

 

Edited because I forgot the ingredients list!

-- Edited by RichardInTN on Saturday 29th of March 2014 09:39:26 PM

The only difference between that recipe and mine is I use a provolone/mozzarella mix of cheese (and mine is grated, not sliced) and I don't use the green pepper.

-- Edited by RichardInTN on Saturday 29th of March 2014 09:42:12 PM