When opponents come to play the Philadelphia Phillies, they eat cheesesteaks.
It’s a pretty good deal: Teams that come to play the Phillies get as many cheesesteaks as they want, free of charge. And they take advantage of the deal. Opponents eat so many cheesesteaks there are records for cheesesteak consumption at Citizens Bank Park posted on the wall of the visiting clubhouse.
In April of last year, the Mets shattered the team record when they ate 103 steaks in one day at the ballpark (10 hours). The previous record was in the 80s. A delightful story about the feat by Mike Vorkunov at NJ.com notes bullpen catcher Eric Langill set the three-day record (17) the previous season. Fellow bullpen catcher Dave Racaniello set the single-day record with 7 1/2 — only to see White Sox bullpen coach Bobby Thigpen top his record later in the year.
This weekend, another historic cheesesteak record fell: Langill’s record was topped by bullpen catcher Marcus Hanel. Read more »
On Sunday, May 31st, Jim’s Steaks is hosting a special one-time Philly Beer Week event celebrating the “Philly Taco,” a Jim’s cheesesteak wrapped in a giant slice of Lorenzo’s Pizza.
The event kicks off at Lorenzo’s (305 South Street) at 10 pm where participants will grab their oversized piece of pizza. Then it’s a short walk to Jim’s for cheesesteaks and a Philly Taco beer. Yes, there is a Philly Taco beer. It’s the collaboration of two out-of-town brewers, Perennial Artisan Ales (St. Louis) and Cigar City Brewing (Tampa). Perennial co-owner Phil Wymore met Cigar City founder Joey Redner at Philly Beer Week a few years ago. The two hit it off and after a beer soaked evening, wound up eating Philly Tacos on South Street.
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With Warren Buffett’s Berkshire Hathaway backed merger of Kraft Foods and Heinz, NPR’s The Salt speculates that Cheez Whiz could be a victim of the merger. Could Kraft seriously take a product that pumps through the veins of many Philadelphia cheesesteak lovers off the shelves?
Luckily, the report seems mainly speculative. A Kraft-Heinz merger would likely come with cost-cutting that could result in the elimination of some products, but those are more likely to be products that overlap between Kraft and Heinz, and anyone worth their salt knows, there is no cheese sauce that compare with real Kraft Cheez Whiz.
Cheez Whiz Helped Spread Processed Foods. Will It Be Squeezed Out? [NPR]
To this day, I’m not entirely certain whether Joe Groh was trying to be a good man or simply a good businessman when he chose to change the name of his Tacony cheesesteak shop to “Joe’s Steaks.”
What I do know that it made his life a lot more difficult for a long time. Fans of the shop’s old name, “Chink’s,” were enraged at the switch — convinced Joe had knuckled under to the forces of political correctness. They offered responses that ranged from taking their cheesesteak business elsewhere to outright displays of ugly hostility.
The reaction left Groh wondering if his business would survive.
“It’s the scariest thing in the world to look at an empty store,” he said in the summer of 2013. Read more »
Joe’s Steaks at Frankford and Girard.
The second location of Joe’s Steaks + Soda Shop is set to open at the corner of Frankford and Girard Avenue on Wednesday, April 1st. The legendary cheesesteak spot’s sequel will at once feel familiar to fans of the original and will also blow them away with just how nice the new spot is.
However, most importantly the quality of Joe’s Steaks was on display in Fishtown. In a cheesesteak, hand-cut fries and milkshake sampled prior to the opening, there was no mistaking how good Joe’s can be.
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Philadelphia’s cheesesteak culture is very traditional, so it counts as news when one of the original cheesesteaks changes bread, ketchup or in this case, logo. After 48 years of using the same basic logo, Geno’s Steaks is showing something new. The new logo features a clean block font with the tagline, “Philadelphia Original” below.
Which logo do you prefer?
Scott Schroeder is upgrading his Best of Philly winning Pittsburgh Cheesesteak between now and January 30th, during dinner hours (5 pm. to 10 p.m.), as an alternative to Center City’s restaurant week.
The $35 Pittsburgh Cheesesteak at American Sardine Bar is a 60-day dry-aged Creekstone NY Strip, grilled royal trumpet mushrooms, truffled triple cream Brie and foie gras gravy fries served on a seeded roll. The over-the-top-steak is accompanied with a pickle salad.
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In one of those evil-genius type collaborations, the Huffington Post and Yelp have combined their powers to come up with a state-by-state list of the most disproportionately popular cuisines in the U.S.. A brief description of their methods:
Yelp figured out which cuisines were most common in each state by examining restaurant listings on its site. The review service uses information pulled by third-party data providers from public records and other sources in order to create its online restaurant listings, according to its website.
To get the data for the map, Yelp first calculated the percentage of total restaurants each cuisine represented in a given state. Then, it compared each percentage with the cuisine’s representation in restaurants nationwide. The resulting map, made by HuffPost, shows the cuisines with a disproportionate level of representation in each state.
Got that? It’s all science-y and what-not, is what they’re saying. And while some state’s data came through as somewhat stereotypical (What? They like Southern food in Georgia? And buffets in Iowa? How did THAT happen?), Pennsylvania’s list of most disproportionately popular grub might just as well have been decorated with an Eagles hat and tiny little Rocky statues.
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