Philadelphia Car Meets
hahah i lost my self
im gonna do the noble thing, and ignore this... but trust me, u dont want any of my NY friends up in here, giving u a piece of their mind... and u dont wanna mess with them, they know Photoshop!!
btw, i have a bbal with half the phillies autog's on it ( i go to every mets-phils game here in NY).... just sayin
If you look at the meat from Pat's or Geno's before it is cooked you will find a rectangle frozen "sheet" of meat between wax paper.. Jim's on south street is hit or miss depending on who makes them but at least they use fresh meat..
At ****** they have been using the same griddle (skillet) for over 50 years, their meat is never even frozen and rolls are made on premesis, not to mention great consistancy from visit to visit..
*****'s got their name from the person who opened it in the 1940's.. They said he worked so hard that they often referred to him as a chinaman lol.. Thats what I heard anyway, they sure have no asian type illustrations or anything in the place lol
philly steaks are over rated. Jersey cheesesteaks are better, 2ft 1+lb of meat cheesesteaks with american cheese and mayo with hot peppers mushrooms and grilled onions for under 8 bucks......FTW...mwahahah
Forgot to mention, a few weeks ago after some serious drinking, we devoured a "baconeggandcheesesteak". It was adorned with a large amount (double) of bacon, covered in hot sauce, and it was 2 feet long.. I have a cell phone pic I can try to dig up, I take pics of all my bacon masterpeices
Theres a guy at my work who gets bacon and cheese on a bagel every morning. Looks like about half a pound or more on there everytime i see him. I love bacon, but thats a heart attack waiting to happen.
Yes, you do have to select a class Pete. I chose BSP-Novice after talking to Marc. I dont know if they will change my class during/after inspection though.
Hopefully Ben will be going also, so the three of us can have our own little competition.
Marc is way out of our league... No soup for you Marc.





