We have excellent cheese. Shame we can’t get imported raw milk cheeses like Mont D’or due to antiquated listeria concerns, but local offerings are solid. I would put the best Quebec cheddar and Northern California chevre against anything from around the globe.
Not that any of it goes on a Philly. Nor should it.
Chi town does do boss pizza tbf -
Was out on Chicago Deep Dish until I was brought to a spot in Berkeley. Absolutely tremendous. Cornmeal crust holds the thing together and gives a lovely texture. Different style, obviously, but I now have love for it. As with most foods, IMO, bad usually comes down to execution.
jonattonyeah I’ve eaten way too much legitimate bulgogi to know the onion/beef/wizz overload in a philly cheesesteak is disgusting.
Forget the 7-11 processed nacho cheese, my main issue is the amount the beef and the lack of seasoning.
jonattonyeah Where was it, Jonattan?
Zachary’s. Why are you going to go on Yelp and ruin their lives? Actually perfect for our man Ed. Fresh stewed California tomatoes and the cornmeal crust are the star. I’m sure you all will drop a mountain of hate with this picture. Don’t care. Come this way and we’ll go and a hundo says you’ll like it. And this is coming from a reformed deep dish hater. It’s the Yoshiesque of pizza.
jonattonyeah
That looks well good. How does hold together.
jonattonyeah I’m a big fan of saucy pizzas… this is winning for sure.
Everyone saying “oh you haven’t had a good philly cheesesteak”.
Visit your local korean supermarket, and pick this up, should be readily available:
And instead of drowning your sub with “wizz”, marinate the meat with this, add your onions and green peppers, and throw it in a roll. You’ll never even think about philly cheesesteak again.
