Three steps to cheesesteak supremacy
March 12th, 2012
02:00 PM ET
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Matt Sloane is a CNN Medical producer. He seeks to rid the world of sub-par cheesesteaks.

As a Philly-area native, nothing offends me more than a bad cheesesteak - and there are a lot of bad cheesesteaks out there. So, having been a connoisseur for almost 30 years, I've learned a thing or two about what makes them amazing.

Let me be clear about something: there are steak and cheese sandwiches, and there are cheesesteaks. They are not the same thing.

Restaurants, take notice. If you call it a cheesesteak, it had better be greasy, cheesy, and chopped up. If there are chunks of steak, brie, or horseradish sauce, it's a steak and cheese sandwich.

So, what's the magic recipe for a perfect Philly cheesesteak? In this case, less is more. A good cheesesteak should consist of only three main components: the bread, the steak and the cheese. If you want to put fried onions on it, I'll give you a pass, but I personally am a purist.
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December 27th, 2010
12:00 PM ET
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Pastries, cakes, cookies, pies and other baked goods made by Rolf's Patisserie in Chicago are being recalled this Christmas Eve, over concerns that the sweets may contain Staphylococcus Aureus bacteria.

In a written statement released Friday, the U.S. Food and Drug Administration says the pastries have already sickened 100 people in Illinois and Wisconsin; and that any Rolf's product manufactured after November 1st may be contaminated as well.

Rolf's line of baked goods is sold online and distributed through national wholesale and retail chains, the FDA says, and may have been repackaged and sold under different brand names in supermarkets and through caterers and large institutions, such as nursing homes. The FDA recommends checking labels closely, and if you're unsure whether the products were made by Rolf's, calling the store where they were purchased.

Read the FULL STORY: "Baked goods recalled on Christmas Eve"



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