THE TAKE-AWAY FROM OUR PHILLY TRIP
Pictures when we ran up the Rocky Steps,
Then when we skimmed the parameter of the Rodin Museum
and saw other angelic sculptures
and for the rest of the time, we just ate and drank good food.
Philadelphia, from the moment I drove through it a few years ago, has always intrigued me. The diversity, the vast collections of wall art covering the buildings, the fashion. It’s all so rich and overwhelming. Whenever we visit, it feels so familiar but like we’re also discovering something completely new and fresh. Oh the food we ate. And admittedly we don’t eat out a lot–whenever we do go it, even for a sandwich or something, it’s a special occasion. And we tell ourselves to calm down with all the spending. (like the meme) But vacations, even mini ones, are the exception to that rule for obvious reasons; we can’t bring our stoves and spices with us on the road.
So trips are a good time for field notes. Picking up recipe inspiration here and there. Usually I come back with a gold mine of ideas and memories of flavors still lingering on my palate. In Philly we had Senegalese food, an Ethiopian feast, an Amazing brunch at Cafe Lift (which inspired the post before last post’s post) as we left the city, Eric’s best friend asked to stop at a Philly Cheesesteak spot. Gah! The temptation. I was determined to go home and make a vegetarian version that tasted just as good as I remember it tasting the first time I had a cheesesteak in Philadelphia–that was last year around this same time.
So besides the incredible yassa relish, the spongy injera, and the stacked cannoli pancakes we devoured, I decided A philly vegetarian cheesesteak would do the blog some good.
I would bet this sandwich is the easiest sandwich I’ve made on the blog as of yet. Phillies are phillies because of the finely chopped texture of the meat; It falls halfway between ground beef and thin strips of steak. The texture is so luscious there’s really no effort requires to eat it. The juices from the grease and rendered fat from cooking and the soft onions with the condiments, creates this simple, sinful, heavenly fusion. So I added coarsely chopped, seasoned and sauteed mushrooms on fresh baked bread, and it mimicked the mouthfeel of a true philly.